HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together; pour in a buttered casserole dish. Refrigerate overnight. Cover with buttered bread crumbs. Bake at 350° for about 1 hour. Serves 4.
Put in pan and bring to a boil: 2 sticks oleo, water and 4 tablespoons cocoa. Mix together flour, sugar, salt and soda. Pour hot mixture over this. Add eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Beat well and bake at 350° on large greased cookie sheet about 20 minutes.
Place steak in crock-pot. Mix tomatoes and soup together. Pour over steak. Cook on low for 10 hours. Serve over rice.
Cream Crisco and sugar. Add beaten eggs and lemon peel to creamed mixture. Sift together the flour, baking powder and salt. Add alternately with milk. Fold in walnuts. Pour into greased and floured bread pan. Bake at 350° for 45 minutes or until lightly browned. Cool in pan 15 minutes. Brush on Glaze.
Melt chocolate and butter. Add 1 1/2 cups of the sugar, cream and salt; beat until smooth. Place over low flame and cook and stir only until mixture bubbles up well around edges. Remove from heat. Add vanilla and remaining sugar and beat until smooth. (If necessary, place over bowl of cold water until thick enough to spread.)
Grease a Bundt pan. Scatter nuts in bottom of pan. Place rolls in pan. Mix pudding, sugar and cinnamon; sprinkle on top. Follow with melted butter. Let set overnight or let rise several hours at room temperature. Bake at 350° for 30 minutes. Dump immediately onto serving plate.
Dice onion and set aside. Chop beef squares into small pieces (dime size). Mix about a handful of the chopped beef, onion, Hidden Valley Ranch and cream cheese together. Mix until all is well blended. Make into balls. Roll balls around on a plate with the leftover chip chop beef and coat the entire outside of balls. Chill and serve with crackers.
Mix the flour and sugar. Add milk, mayonnaise and egg. Beat for 1 minute. Grease muffin tins. Bake at 425° for 12 to 15 minutes. Makes 12 rolls.
Combine milk, soup and pepper; mix well. Mix together green beans and 1 1/2 cups French fried onions. Pour into baking dish. Pour soup mixture over green bean mixture. Bake at 350° for 30 minutes. Top with 1 1/2 cups French fried onions; bake 5 minutes longer.
Combine first four ingredients in 9 x 13-inch baking dish. Add chicken and turn to coat. Rub lime mixture under chicken skin. Cover and refrigerate chicken 1 hour, turning occasionally. Prepare barbecue over medium-high heat, season chicken generously with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 12 minutes. Transfer to platter; garnish with additional cilantro. Serve with warmed black beans, tortillas and a fresh fruit salad.
Blend all ingredients well. Cover and refrigerate for 2 to 3 hours. Stir well. Serve with crackers, Triscuits, etc. Or, cut out the center of rye loaf; put dip in loaf and serve with pieces of rye loaf.
Place water and salt in a 2-quart casserole; arrange cabbage in spoke-fashion with core at outside edge. Cover tightly and microwave on High 6 minutes; rotate casserole 1/2 turn. Microwave until crisp-tender, 5 to 7 minutes longer. Drain liquid, reserving 2 tablespoons. Mix reserved liquid, soup, mustard and celery seed. Pour over wedges. Cover tightly and microwave until hot, 3 to 5 minutes. Sprinkle with bacon.
Preheat oven to 300°. Beat butter until smooth. Add sugar and beat well. Blend in honey. Add eggs, one at a time, beating at medium speed after each addition. Blend dry ingredients. Add it alternately with buttermilk. Toss reserved 1/2 cup flour with raisins and figs. Fold fruit and nuts into batter.
Saute onion, bell pepper and garlic in oleo. Add crawfish tails, crawfish fat, salt and pepper. Cook on high for 20 minutes. Add onion tops and parsley. Serve over rice.
In saucepan, cook zucchini in small amount of salted water with garlic, about 15 minutes. Drain; discard garlic. Place zucchini in buttered shallow casserole. Beat together with fork the egg, sour cream, seasoned salt, pepper and 1/4 cup Parmesan. Pour mixture over zucchini. Dot with margarine; sprinkle with remaining 1/4 cup Parmesan. Bake at 400° for 15 minutes until set. Serves 4 to 6.
Dissolve baking soda and baking powder into sour milk. Mix all ingredients together and blend until smooth. Pour into a greased and floured 8 x 8-inch pan. Bake in a 350° oven for 35 to 40 minutes.
Sift flour before measuring. Stir soda into buttermilk and set aside. Cream shortening and sugar; add eggs and beat until smooth and fluffy. Stir in nutmeg, vanilla and salt. Add flour and milk alternately in 3 or more portions, beginning and ending with the flour. Divide dough. On a floured board, roll dough to about 1/8-inch thick, cut with a cookie cutter. Sprinkle with sugar. Bake 8 to 10 minutes in a 425° oven.
Slice potatoes thin. Rinse under cold running water to remove most of the starch. Dry well. Melt margarine and saute potatoes until golden. Add water, salt and pepper; cover and cook gently for 20 minutes. Drain potatoes. Mix remaining ingredients and spoon over potatoes just before serving.
Mix all ingredients (except Doritos and dressing). Toss and serve. Do not mix in Doritos and dressing until ready to use.
Place fish fillets on a baking pan, skin side down. Baste fish with margarine. Sprinkle with salt and pepper. Spread 1/3 cup marinated vegetables over the top of each fillet. Bake at 350° for 20 to 25 minutes or until the fish flakes easily when tested with a fork.
Mix all ingredients. Roll in small balls. Roll in flaked coconut. Makes about 125 cookies.
Sift together flour and salt. Melt shortening in boiling water. Add dry ingredients, all at once, to boiling liquid, stirring constantly. Cook until mixture leaves sides of pan in smooth compact ball. Remove from heat; cool about 1 minute. Blend in eggs, one at a time, beating vigorously after each addition until mixture is smooth again. Add shrimp. Drop by teaspoon onto greased baking sheets.
Sprinkle dry Jell-O over cottage cheese and mix together all ingredients. Put into a pretty serving dish and decorate with fruit of some kind. Refrigerate for several hours or overnight.
Cream sugar with flour and butter; add eggs, buttermilk and coconut. Pour in unbaked pie shell. Bake at 300° to 325° until done.
Sprinkle chicken with seasoned salt. Dip in salad dressing and then in bread crumbs. Spray Pam on cookie sheet. Bake at 350° for 45 to 60 minutes.
In large saucepot, saute potatoes and celery in butter or margarine for 10 minutes. Reduce heat to medium; stir in flour. Gradually add milk, stirring constantly. Cover and simmer 25 to 30 minutes, until potatoes are tender, stirring often. Remove from heat; stir in cheese until melted. Add beer or broth or water (whichever you choose), salt, pepper and nutmeg. Over medium heat, cook 5 minutes more until heated through. Ready to eat.
Place chicken pieces in dish. Add other ingredients on top of chicken. Cover tightly with aluminum foil. Bake at 350° for 2 hours.
Preheat oven to 350°. Combine dry ingredients. Make a well in mixture and add remaining ingredients. Mix. Pour in 2 (9 x 5 x 3-inch) greased, floured bread pans and bake 1 hour at 350°.
Mix all ingredients, except bacon. Shape mixture into 6 or 7 patties, each about 3/4-inch thick. Crisscross 2 half slices bacon on each patty, tucking ends under. Place patties on racks in shallow roasting pan. Cook uncovered at 350° for 50 minutes.
Mix cake mix, egg and Cool Whip together. Roll 1 teaspoon dough into ball; roll in 10x sugar. Bake at 350° on greased cookie sheet 10 to 15 minutes or until set.
Mix pudding and milk; add pumpkin, cinnamon and Cool Whip. Mix well and spread over cream cheese layer. Spread balance of Cool Whip over top and sprinkle with chopped pecans. Refrigerate.
Combine ground beef, onion and bell pepper in a skillet. Cook until ground beef is browned, then drain well. Add remaining ingredients and mix well. Bake at 350° for 1 hour.
Have butter soft. Add sugar and cream well. Add flour and eggs and beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell and bake for 45 to 50 minutes at 350°.
Brown meat and onion. Drain. Pour in mushroom soup, sour cream and green chilies. Let simmer a few minutes.
Mix corn flakes and melted margarine. Put half in bottom of 9 x 13-inch dish. Put shredded cabbage on top of this. Mix together celery soup, milk, grated cheese and onion. Pour on top of cabbage. Sprinkle remaining corn flake mixture on this. Bake at 350° for about 30 minutes.
Brown hamburg and onion together. Add the rest of the ingredients and cook on low for 30 minutes.
Combine all ingredients, except Doritos. Sprinkle over individual servings as served.
Put half of the peas, pimento, cheese and eggs in layers in a casserole. Repeat layers. Cover with mushroom soup and add buttered crumbs. Bake at 350° for 20 to 30 minutes. Yields 6 large servings.
Mix in order given. Pour into greased casserole dish. Bake at 350° until the center rises. Bake for 30 to 40 minutes.
Make the angel food cake mix according to directions on box. Mix lemon pie filling in with angel food cake mix. Pour into 9 x 13-inch greased pan. Bake 40 minutes at 350°. Cut into squares when cool.
Boil water, add sugar and let simmer. Add instant coffee. Simmer for one hour. Cool to room temperature. Add vodka and vanilla. Makes 1 quart and 1 fifth.
Mix sugar, milk and water. Cook on a medium/medium-high fire until mixture "balls" in water (it should stick to your teeth) approximately 30 to 35 minutes, stirring continually.
Mix yeast with the water and let dissolve. Mix all other ingredients except flour and add yeast mixture. Stir real good and then add flour. Mix thoroughly. Roll out and bake at 325° until golden brown.
Soak pickles 24 hours in 2 cups slack lime dissolved in 2 gallons of water; drain and rinse in cold water. Soak in clear water 3 hours; drain and cover with towel. Let stand overnight. Heat in large boiling pan until boiling. Reduce heat. Jar and seal. I find it better to start around 2 or 3 o'clock in the afternoon. This works better for me. You may find lime at grocery stores, hardware stores, nurseries or seed and feed stores. Remember the lime must be slack.
Blend flour, lard, sugar and salt, then add well beaten egg, vinegar and cold water. This makes three 2 crust shells or enough for 5 single crusts.
Bake 55 to 60 minutes in 350° oven. Freezes well up to 2 to 3 months. Defrost at room temperature 1 1/2 to 2 hours before serving.
Mix peppers, vinegar and sugar in saucepan. Bring to a boil and boil 1/2 minute. Add Certo. Pour in jelly glasses. Makes 2 pints.
In a large pot, cover chicken with water; add celery, halved onion and garlic clove and boil until done. Reserve chicken stock. Remove meat from bones. Cook rice, using 5 cups of stock, until all liquid is absorbed, about 25 minutes.
Brown ground beef. Drain. Add taco mix, chili powder and salsa. Spread refried beans onto bottom of 9 x 13-inch pan. Top with meat mixture. Cover and microwave on High for 8 minutes. Sprinkle with cheese and cover for 2 minutes. Top with dollops of sour cream. Sprinkle with chives. Serve as dip with taco chips or spread on soft tortillas and top with onions, tomatoes and olives.
Add 1 Tbsp. of oil to a large soup pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, Velveeta cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Melt together water and oleo. Add sugar, salt, yeast and beaten eggs. Add 4 cups of flour. Mix well and then add remaining 4 cups flour. Beat well or mix well with hands. Put in refrigerator overnight. Use to make Bierocks and Cinnamon Rolls.
Add first 3 ingredients together. Pour into casserole dish. Cover with grated cheese. Bake at 350° for about 30 to 45 minutes.
Slice potatoes and arrange in 2-quart baking dish in layered rows. Sprinkle chopped onion, salt and pepper over potatoes. Pour soup over all and top with cheese. Bake, uncovered, at 375° for 1 hour or until potatoes are done. Serves 6.
Mix all ingredients. Roll out and cut into squares or roll into balls. Refrigerate. Kids love it and it's easy for them to make themselves, kneading ingredients together with thoroughly washed hands.
Mix cream cheese, 1 c. Swiss cheese, dressing and corned beef. Spread in pie plate. Top with sauerkraut and remaining swiss cheese. Can be refrigerated up to 24 hours. Bake 15-20 minutes at 400 degrees. Serve hot with pretzel crackers or cocktail bread.
Mix mashed potatoes and any combination of meat, onion, rice or cheese plus salt and pepper. Add enough milk and melted butter to moisten and shape into balls. Roll in beaten egg, then crumbs, egg and crumbs again. Cook in hot fat.
Melt oleo. Saut onions and bell pepper. Add remaining ingredients, except cheese. Put into casserole dish. Bake at 325° for 45 minutes. Add grated cheese on top and bake 10 minutes longer.
Mix all ingredients together and put in oven at 350° for 45 minutes to 1 hour. Frost.
Mix Jell-O into boiling water until dissolved. Then add the applesauce. Pour into your Tupperware Jell-O ring. Chill until set, approximately 4 to 6 hours.
Combine sugar, flour and 3 tablespoons reserved pineapple juice. Add cheese and pineapple chunks and mix well. Put in greased 1-quart casserole. Combine cracker crumbs and melted butter and sprinkle on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Use 3 or 4-quart casserole dish. Fry bacon over moderate heat until it is free of its fat and is brown but not crisp. Drain and set aside on a paper towel. Add onion to the bacon fat and cook for 8 to 10 minutes until they are transparent but not brown. Mix in green pepper and cook for another 3 to 4 minutes. Add in rice and stir the rice until the grains become opaque and milky. Then add garlic, tomatoes, bacon, thyme, salt and pepper. Stir thoroughly. Pour in chicken stock and bring to a boil. Add ham and stir. Cover and place on lower third of oven. Cook for 10 minutes and add the shrimp (push shrimp through the rice). Cook again until stock is absorbed and rice is tender. If at any time it appears dry, add a tablespoon of stock to it. Garnish with parsley.
Layer crushed chips and flaked tuna. Mix soup and milk together. Pour over top. Bake 1/2 hour at 350°.
Put softened cream cheese and mayonnaise in bowl and beat with mixer until blended. Grind vegetables and put in strainer. Press out all juice. Mix with cream cheese mixture (mellows with age). This will keep 5 to 6 days in refrigerator.
Boil 1 quart water. Add sugar and Jell-O and dissolve. Add 3 quarts cool water and pineapple juice. Refrigerate until serving time. Add the Sprite or 7-Up.
Chop cucumbers, onions, green pepper and garlic cloves. Sprinkle salt over. Cover with ice. Refrigerate 2 hours. Drain. Put all ingredients together and bring to boiling. Put in jars with seals. Put in hot water bath for 20 minutes.
Purchase chicken cutlets, or prepare them yourself by skinning and boning chicken breasts. One whole breast yields 2 cutlets. Cutlets must be pounded until thin (approximately 1/4-inch). Use the flat side of a meat pounder, cleaver or large knife. Sprinkle cutlets lightly with salt or pepper, if desired.
Mix all together. Put into greased 9 x 13 pan. Bake at 400° for 45 to 50 minutes.
Fry sausage; add cheese and oregano. Drain off grease. Spread on party rye bread or on whole wheat bread and cut into fourths or shapes. Place on cookie sheet and freeze. Store in Baggie. Heat at 400°.
Preheat oven to 350°. Cook ziti according to box. In a bowl, put Ricotta, parsley, 1 egg, salt and pepper, Parmesan cheese and 6 ounces of Mozzarella cheese. Mix all ingredients. Drain ziti and rinse with cold water, return to pan and mix with ingredients. Pour half of sauce on bottom of 13 x 9-inch glass dish. Add ziti mixture. Pour remaining sauce on top and sprinkle with remaining Mozzarella. Bake for 25 to 35 minutes or until it bubbles.
Cook ground beef in skillet, stirring constantly to keep separated. Add onion; cook until transparent. Stir in 2 tablespoons chili powder, salt and pepper to taste. Add grated cheese. Cover and set aside. Dip each tortilla in hot cooking oil for several seconds on each side, using tongs or a spatula. Do not brown or cook hard. Place tortillas in sauce mixture, 4 to 5 at a time. Remove 1 tortilla at a time; place in a large casserole. Fill with 2 tablespoons beef mixture; roll tightly. Repeat until all are prepared; stack if necessary, to get all in casserole.
Melt butter or margarine in large skillet. Add cauliflower and water. Cover and steam over high heat for 3 minutes. Sprinkle with cheese and paprika. Cover; continue steaming until cheese melts and cauliflower is tender, about 2 minutes.
Brown ground beef; drain grease. Add onion, parsley, rosemary and salt and pepper to taste. Stir in tomato paste and water. Layer in this order: noodles, meat sauce and cheese. Make 2 layers. Preheat oven to 350°. Bake for 10 to 15 minutes, or until cheese melts.
Mix and bake in a greased 9 x 13-inch pan in a 350° oven for 25 minutes.
Heat oven to 325°. Grease round 9 x 1 1/2-inch pan or 9 x 1 1/2-inch pie plate.
Remove stems from spinach; wash leaves thoroughly. Cook spinach, covered, in a large Dutch oven over medium heat about 4 minutes or until tender. Do not add water. Drain well; finely chop leaves and set aside.
Roll dough into rectangle, 15 x 9-inches, on floured surface. Spread with margarine. Mix sugar and cinnamon. Sprinkle over surface of dough. Roll up tightly and pinch edges of roll to seal. Cut into nine 1 1/2-inch slices. Place in pan. Let rise until double, about 2 to 3 hours or overnight in warm place. Heat oven to 375°. Bake 25 to 30 minutes. Immediately invert pan onto foil. Let stand 2 to 3 minutes so drippings can absorb into rolls.
Combine all ingredients in water-soaked pot (clay). Cover with water-soaked lid. Microwave 15 minutes on High. Stir well and re-cover. Microwave 55 to 60 minutes on Medium (simmer) or until meat is tender. Let stand, covered, for 5 minutes before serving. Makes 4 to 6 servings.
Combine flour and 2 tablespoons sugar. Cut into margarine until coarse and crumbly. Add 1/2 cup nuts. Press into 13 x 9-inch baking dish. Bake for 15 minutes at 350°. Cool completely. Combine peaches, sugar and lemon juice and set aside. Combine cream cheese and powdered sugar and beat until fluffy. Stir in 3 cups topping. Spread over crust. Combine instant pudding with peaches. Spread over cream cheese. Spread remaining whipped topping on next, then sprinkle with pecans. Refrigerate.
Cook potatoes and onion with enough water to cover. Add bacon when potatoes are soft. Also add grease, some water, milk, corn, eggs and pepper.
Drain gizzards. (Broth may be saved for use in another dish.) If canning, put gizzards in jars with a slice of onion and 1 hot pepper (optional). If refrigerating, put gizzards in large enough container and add 1 sliced onion. Pour vinegar mixture over gizzards and refrigerate, or for canned, cover with mixture, tighten canning lids and process in pressure cooker for 30 minutes. Makes 4 jars.
Preheat oven to 350°. Grease 13x9inch baking dish. Divide biscuits into quarters place in baking dish. Combine salsa, beef, chiles, peppers, and onions in a bowl. Pour over biscuits. Bake 20 minutes. Sprinkle with cheddar and monterey jack cheese. Bake 10 more minutes until cheese is melted.
Beat carrots until all lumps are gone. Add other ingredients as listed. Pour into greased souffle dish or 2-qt. casserole dish. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 30 minutes or until tooth pick inserted comes out clean.
Sprinkle with liquid smoke and Worcestershire sauce. Wrap brisket in heavy-duty foil. Cook 6 hours at 250°. At end of 6 hours, take out and take off fat. Use bottled barbecue sauce with onion and cook 1 hour. Cool, then refrigerate until next day and slice.
In buttered casserole dish, layer drained corn, layer of ground beef (cooked and drained), layer of mashed potatoes (can be instant or real mashed potatoes).
Beat egg whites with sugar, baking powder and vanilla until stiff peaks form. Fold in crackers and walnuts. Put in a greased 9-inch pie plate. Place in 375° preheated oven; turn heat to 350° and bake for 30 minutes. Cool. Whip heavy cream with a little vanilla and spread on pie. If desired, grate German sweet chocolate on top. You may also slice fresh strawberries on top of pie and then cover with whipped cream. Serves 8.
Combine all ingredients in a saucepan. Stir constantly over high heat for 5 minutes or until butter has melted. Add peanut butter and rolled oats. Mix well. Drop by teaspoonful onto waxed paper or a lightly greased cookie sheet. Allow to cool. Makes about 4 dozen.
Mix all ingredients together; bake in a 10 x 8 x 2-inch pan at 300° for 1 hour or until done. Put icing on hot cake.
Cook beans, ham hocks, garlic powder, black pepper, salt, water and Picksweet Blend on low to medium heat until almost done. Add sausage slices and cook until beans are completely done, then add cooked rice and serve.
Mix mayonnaise, sour cream, chestnuts, onions, dressing and spinach. Spread on tortillas; roll tightly and refrigerate 24 hours. Cut into 1 1/2 inch circles.
Soften yeast in the warm water. Mix flour with sugar and salt. Cut in 1/2 cup butter as for pastry. Combine milk, egg yolk and yeast mixture. Add to flour and mix well. Cover and chill until firm enough to handle (about 2 hours).
Dissolve coffee granules in warm water. Set aside. Whisk milk into pudding mixes until thick. Mix with coffee and water mixture until smooth. Fold in cool whip until fluffy. In a pretty trifle bowl, begin with a layer of 1/3 of the brownie cubes. Top this with 1/3 of the pudding mixture. Then sprinkle with 1/3 of the chopped Heath bars. Repeat in this order two times. Chill and serve.
Mix the Miracle Whip salad dressing, garlic powder, red onion and vinegar together. Marinate 24 hours.
Preheat oven to 350°. Bake pie shell 7 minutes. Remove from oven. Reduce oven to 325°. Drain artichokes, reserving the marinade. Saute onion and garlic in reserved marinade 5 minutes. In a large mixing bowl, beat eggs and add bread crumbs, salt, pepper, oregano and Tabasco. Stir in cheese, parsley, artichokes and onion mixture. Pour into the partially baked pie shell and bake 45 minutes. Allow to cool 5 minutes before cutting. Serves 6 to 8.
Season chicken with salt and pepper. Place in ungreased large skillet. Combine Coke and ketchup and pour over chicken. Cover; bake in oven at 350° for 45 to 55 minutes or until chicken is tender.
Wipe the chicken breasts with paper towels. Sprinkle each half with salt, pepper and Accent. Place pancake mix in paper sack, then coat each piece of chicken by shaking in sack. Heat the oil in skillet and brown chicken. Cook the rice according to directions on package. Stir the soup and half and half into the cooked rice. Put the soup and rice mixture in a buttered casserole, then put chicken pieces on top. Bake in a 350° oven for 35 minutes. Serve piping hot. Serves 6.
Cook chicken; cool. Remove from bone. Grind all ingredients in a meat grinder. Mix together with 1 tablespoon of vinegar and mayonnaise. Store in refrigerator.
Add corn meal gradually to scalded milk and cook in double boiler (stirring constantly) and cool 20 minutes. Add oleo, molasses, seasonings and eggs. Turn into buttered baking dish. Bake for 1 hour at 350°. Makes 8 servings.
Mix all together. Put in baking dish and cover. Cook 2 hours at 350°. Serve over rice or noodles.