HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add taco seasoning mix to cream cheese, add sour cream to aid spreadability. Use the mixture to cover the bottom of a serving plate. Cover with tomatoes, lettuce, olives and cheese. Just before serving, top with a drizzle of salsa and a dollop of sour cream. Serve with tortilla chips.
Heat oven to 350°. Mix all ingredients together, pour into pan and bake until tests with nothing on test item.
Mix well shortening, sugar and egg. Add buttermilk. Sift and stir in dry ingredients. Add nuts, dates and cherries. Chill dough 1 hour. Drop by teaspoon 2 inches apart on a slightly greased cookie sheet. Top with cherry or nut. Bake for 10 to 12 minutes at 350°.
Bake cake mix with 1 package pudding or get cake mix with pudding already in it. Mix pudding mix together. Cool a large punch bowl. Add: a layer of pudding, layer of cake (crumbled), layer of strawberries, layer of Cool Whip and a layer of nuts. Repeat layers.
Add Jell-O and puddings to boiling water. Cook for 3 minutes, stirring frequently. If desired, you can add Cool Whip, mandarin oranges and bananas after cooking. Pour into mold or pan. Cool. Set overnight.
Make paste of dry mustard and horseradish. Mix into remaining ingredients. Adjust taste to your own taste buds; serve over cream cheese with crackers.
Sift dry ingredients. Add oil, eggs, water, pumpkin, vanilla and fruit.	Mix well with a fork. After mixed thoroughly, put in stem pan and bake at 350° for 1 hour. I always test with a toothpick to see if done. Pour glaze over cake while it's still hot, after taken from the oven.
Take each slice of steak. Place a strip of bacon. Add a slice of pickle and carrot; roll up and place toothpicks in to hold together. Brown. Add beef gravy (canned). Simmer about 1/2 hour.
Mix meat, potato flour and water. Make into very thin patties. Salt and pepper meat. Combine eggs and milk. Dip patties in egg mixture, then in flour. Repeat dipping in egg mixture and flour.
Brown pork chops in butter. Transfer to braising pan. Saute onion and celery in pork chop drippings until tender. Add wine and bring to a boil. Pour over chops seasoned with salt and pepper. Cover. Braise in 300° oven 1 1/2 hours or until tender. Remove chops from pan. Strain juices. Stir mustard and capers into juices. Pour over chops and simmer a few minutes more. Serves 4.
Combine Cracker Barrel cheese, softened cream cheese and 2 tablespoons margarine. Mix well until well blended. Add remaining ingredients; mix well. Mold into ball. If desired, sprinkle finely chopped walnuts on top and garnish with cherry.
Brown hamburger meat and onions. Add seasonings. Pour off grease. Add soup, catsup, mustard and water. Simmer until thick, stirring often. More water may be needed if too thick. Also, you may add more catsup and mustard.
Using electric mixer, beat butter and sugar together until light and fluffy. Add melted chocolate and continue beating thoroughly. Add egg yolks and beat again until fluffy. Blend in extracts. Sprinkle 1/2 nuts into 18 cupcake liners. Spoon mixture into liners. Top with remaining nuts. Freeze. When serving, can be topped with whipped cream.
Put 3 slices cubed bread in greased casserole dish (9 x 13 x 2-inches). Spread on chopped chicken. Pour on mixture of next 8 ingredients. Let stand overnight in refrigerator. Add soup and buttered bread cubes. Bake 50 minutes at 350°. Last 1/2 hour, add 1/2 cup grated cheese.
Mix all ingredients except lettuce and tomatoes with electric mixer. Spread on cookie sheet. Top with lettuce and tomatoes. Serve with nacho chips.
Mix the apricots, sugar and water in saucepan. Let come to a boil and cool. Mix the remaining ingredients like pie dough. Take out 1 cup or approximately half for top. Press remainder in shallow pan. Spread apricot mixture over. Spread cup of dry mixture over and pat down. Bake at 350° for approximately 30 minutes or until lightly browned.
Cream together margarine, cream cheese and sugar until light and fluffy. Add the egg yolk and vanilla; mix until blended. Add flour and blend. Chill overnight. Drop by teaspoonful onto ungreased cookie sheet. Cook each batch at 375° for 8 to 10 minutes.
Drain zucchini between layer of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill at least 1 hour. Contains 55 calories. Diabetic Exchange: 1 vegetable, 1/2 fat.
Dissolve chocolate in hot water and set aside to cool. Cream shortening and sugar. Add egg yolks and beat well. Dissolve soda and salt in 1/4 cup buttermilk. Meantime, add 3/4 cup buttermilk alternately with flour to cream mixture. Then add the soda and buttermilk, then dissolved chocolate and the vanilla. Mix well, then fold in stiffly beaten egg whites. Grease and lightly flour 3 (9-inch) cake pans. Bake at 350° for 30 to 45 minutes. Let cool in pans for 10 to 15 minutes or cake will crumble.
Beat eggs, adding sugar gradually. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into a gallon freezer container and freeze ice cream as directed.
Cook squash in boiling water until tender. Drain and mash squash. Mix remaining ingredients and mash squash. Mix remaining ingredients and add to squash. Remove 1/4 cup grated cheese and 1/4 cup crackers for top of casserole. Place squash in lightly buttered 8 x 8-inch casserole. Add grated cheese and cracker crumbs on top. Bake in a 350° oven for 40 minutes or until brown on top.
Brown onion and celery in margarine in frying pan. Combine with stuffing mix, poultry seasoning, eggs and water to make a stuffing. Add half of stuffing to ground turkey and mix well. Pat out half of meat mixture in two (1-quart) loaf pans. Spread with remaining stuffing, then top with remaining meat mixture. Pour tomato juice over loaves and bake at 350° for 1 hour or until done. Serves 8.
Bring the water and oleo or butter to a boil; remove from heat. Add the flour and eggs, one at a time; beat after adding each egg until fluffy. Spread on greased cookie sheet. Bake for 30 to 45 minutes at 400°.
In baking dish, lay chicken (may substitute pork cutlets) on bottom. Fix dressing according to package instructions; add soup. Pour over meat and bake at 350° for 1 hour.
Pound veal thin. Cut into 8 pieces. Enclose 1 slice of cheese and 1 slice of ham, season with salt, pepper and sage, between 2 veal cutlets. Moisten with wine. Flour each veal sandwich. There should be 4. Brown in butter and oil; turn and brown other side. Keep warm. Add wine to skillet and scrape up brown pieces. Pour over cutlets. Serves 4.
Brown hamburger and add onion, chili and Worcestershire sauce, soup and water. Drain beans and spread over hamburger. Put cheese on top of beans. While this mixture is coming to a boil, add milk and egg as directed on the Jiffy muffin mix. Mix just until moist and pour over top of meat mixture. Turn on low or simmer and cook for 25 minutes, covered (don't peek!). During the 25 minutes of cooking, toss together a green salad and your meal is complete.
Mix sugar, catsup, soy sauce, vinegar and garlic. Pour over chicken in casserole. Cover. Bake at 325° for 1 hour or more. Serve with wild rice or white rice. Put a little sauce on it. This is very tasty.
Cook pasta; drain. Mix ingredients, except 1 cup cheese. Put in greased casserole dish. Bake at 375° for 35 to 40 minutes, covered.
Saute onion, pepper and celery in butter. Add chicken, soup and milk. Heat for 15 minutes. Serve on toast.
Beat all ingredients together well. Pour into buttered pan. Bake at 325° for 35 minutes.
In a 3 or 4-quart pan over medium heat, cook salt pork until soft. Leave in pan. Put in onions, carrots and celery. Cook until soft. Pour in clam juice and add potatoes, salt, Worcestershire sauce, pepper and hot pepper oil. Bring to a boil. Reduce heat and simmer, covered, or until potatoes and carrots are tender. Stir in half and half and clams. Add the liquid they are in. Add parsley. Heat until hot, without boiling. Remove salt pork now, which is floating on top. Makes 8 cups.
Combine sugar, syrup, butter and water. Bring to a boil. Beat eggs and nuts. Add hot syrup gradually. Pour filling into unbaked pie crust. Bake 30 minutes in a 375° oven until knife inserted comes out clean.
Layer bread in a 9 x 13-inch baking dish. Add cheese. Mix together the eggs, milk and mustard; beat. Pour over bread and cheese. Cover with plastic wrap; refrigerate overnight. Bake at 350° for 45 to 50 minutes; check with toothpick. It should come out dry. Let stand for 5 minutes before serving.
In 9 x 13-inch baking pan, layer cake (which has been slit in half, lengthwise). Layer of pudding, layer of Cool Whip, second half of cake, kahlua and pudding ending with Cool Whip on top.
1st Layer: Mix with hands and pat into a 9 x 13-inch pan: flour, sugar, oleo and pecans. Bake at 375° until light brown.
In large stock pot, brown ground chuck and onion. Add tomato soup, tomatoes and water. Add potatoes, peas, carrots, corn and green beans to meat mixture. Season with basil, salt, seasoned salt, pepper and sugar. Bring to a boil; reduce heat. Simmer, covered, for 1/2 hour. If soup is too thin you can make a cornstarch thickening and add to soup for texture and thickness. (Two tablespoons cornstarch and 1/2 cup water. Mix and pour gradually into soup.)
Combine biscuits, milk and water; let soak until soft. Add remaining ingredients. Grease large baking dish with oil. Bake at 350° for 30 minutes or until firm on top.
Melt butter in saucepan; saute onions and celery. Add cheese and milk. In casserole, put soup, rice, broccoli and water. Mix. Pour cheese mixture over and bake at 350° for 25 to 30 minutes.
Preparation: Shred green onions lengthwise and cut into 1-inch lengths. Sliver ginger. Clean fish; sprinkle with salt and place in a wide, shallow dish with a rim, about 1-inch high. Dish may be prepared ahead of time to this point. The author comments, "Never cook seafood ahead of time. It must be eaten as soon as it is cooked."
Preheat oven to 350°. In medium bowl with fork, shred salmon. Add butter and eggs; mix until blended. Stir in crackers. In small glass measure, mix buttermilk with baking soda; stir into salmon mixture until blended. Spoon mixture into prepared pan. Bake 30 minutes until set. Makes 4 to 5 servings.
Dissolve yeast in 1/4 to 1/2 cup water. Cream oleo or butter, Crisco, sugar and salt. Add yeast and eggs. Then add 1 cup hot water and 1 cup cold water. Add flour. Knead. Let rise in refrigerator overnight or in a warm place. Punch down. Rise again. Shape and bake at 350° in oven 30 minutes.
Mix all ingredients well. Shape and lay on a bed of lettuce. Top with seafood sauce.
Mix all dry ingredients together; beat eggs. Add to dry mixture. Add applesauce. Also mix well. Bake 25 minutes at 375°.
Chop corned beef into small pieces. Mix with first four ingredients. Shape into ball, roll in pecans. Chill before serving.
In soup pot, heat chicken broth to boil. Fry onion. Add to broth. Fry mushrooms in 2 tablespoons margarine. Add to broth. Add thyme, bay leaf and peppercorns. Bring soup to rolling boil.
Cream well the sugar and shortening. Add next 4 ingredients. Dissolve the baking soda in 1 cup boiling water. Add to sugar mixture, then add the flour. Mix and let stand for 20 minutes. Roll on floured board. Cut and place on ungreased cookie sheet. Lay cake close in pan. Bake 20 minutes at 350°. Do not take cake from pan while hot.
Cream shortening and sugar together. Beat in egg. Sift dry ingredients over cut up pieces of candy bars. Combine with wet mixture. Chill. Drop on greased cookie sheets. Bake at 375° for about 12 minutes. Remove immediately.
Cream the butter and sugar gradually until light and fluffy. Add remaining ingredients in order listed. Blend well and pour into unbaked shell. Bake for 40 minutes at 375°.
Pour all ingredients into a cocktail shaker; shake well. Pour over crushed ice in a Tom Collins glass. Decorate with fruit in season. Serve with a straw.
Cook potatoes and onion in boiling salt water for 5 minutes. Add pimentos and cook 7 minutes. Drain. Put into baking dish and pour on sauce mixed with cheese and salt. Bake at 350° until potatoes are soft.
Cook fresh broccoli. Do not overcook. Drain and cut into small pieces. In skillet, add olive oil and broccoli. Sprinkle garlic powder over broccoli to taste. Stir-fry until heated through. Sprinkle Parmesan cheese on top, if desired.
Mix all ingredients well. Roll into balls and bake at 350° for 15 minutes. You can freeze them.
Drain juice from cherries and pineapple and add enough water to make 2 cups. Heat and dissolve Jell-O in it. Cool and add Coke. Set aside until slightly thickened then add rest of ingredients. Add nutmeats if desired. Freeze cream cheese and dice for easier crumbling.
Cook and drain broccoli. Melt cheese and one stick of butter over low heat. Pour over broccoli in a square casserole dish. Stir and mix together with a fork. Mix crushed Ritz crackers and a 1/2 stick melted butter. Sprinkle on top of broccoli. Bake at 350° for 30 minutes.
Crush pinons and boil them until oil rises to top; skim off oil. Boil again and season with salt.
Thoroughly mix butter or oleo, sugar and vanilla. Gradually stir in flour and walnuts or pecans. Chill. Shape into marble-size balls. Bake on ungreased cookie sheet at 350° for 15 to 17 minutes, until firm, but not brown. Roll gently in powdered sugar. Cool; sugar again. Makes 50 cookies.
Spray a Bundt pan with Pam and sprinkle pecans in bottom of pan. Mix remaining ingredients in a large bowl with electric mixer about 2 minutes. Spoon batter over pecans. Batter will be very thick. Bake at 325° for 45 minutes. Test with toothpick for doneness.
Peel bananas and slice in half crosswise. Brush bananas with orange juice. Insert wooden skewers in cut end. Place on waxed paper-lined cookie sheet. Freeze until firm. Combine chocolate chips and shortening in top of double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts, then cool slightly. Spoon chocolate over frozen bananas. Immediately roll coated bananas in nuts. Serve at once or wrap in plastic wrap. Freeze.
Combine dry ingredients. Melt butter and grease. Add rest of spices and pour over nuts. Bake at 275° for 30 minutes, stirring every 5 minutes.
Mix ingredients well and let stand 24 hours in icebox, covered. Take out and roll into 3 rolls. Place in aluminum covered pan and bake at 300° for 1 hour.
Combine sugar and water or coconut juice in a saucepan. Cook until syrupy. Add coconut and cook 1 minute. Remove from heat and fold in stiffly beaten egg whites and vanilla. Ice a plain cake. Makes enough icing for a 2-layer cake.
Mix lukewarm water, sugar and yeast in a bowl. Add salt and 2 cups of the flour; beat with mixer. Add eggs and melted shortening; mix. Add 4 1/2 cups flour, raisins and vanilla. Allow to rest about 20 minutes. Spoon into real hot grease and brown; drain and sprinkle with powdered sugar.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes. Fold in whipped cream. Spread half the pudding mixture in prepared pastry shell. Top with half the cherry pie filling. Repeat. Chill 2 hours or until set. Refrigerate leftovers.
Heat oven to 375°. Grease muffin tins. Mix or sift dry ingredients. Mix together egg, oil, honey & molasses then gradually add to dry ingredients. Slowly stir in hot water. Fill muffin tins 2/3 full and bake for 20 minutes or until toothpick comes out clean. Remove from tins and cool.
Preheat oven to 325°. Place blueberries in 1 1/2-quart baking dish. Mix sugar, flour and margarine together with fork and knife until mixed well. Sprinkle mixture over blueberries. Bake for 1 hour. Yield: 6 servings.
Mix everything together in a large heavy saucepan. Bring to a boil and reduce heat. Cook slowly, covered, until potatoes and celery are tender, about 20 minutes. Makes 8 servings.
To one part, add green food coloring and chopped nuts. To one part add red food coloring and chopped red cherries. To one part, add melted unsweetened chocolate and chocolate bits, if desired.
Mix salad oil, eggs and sugar with a wooden spoon, then beat until creamy. Sift together flour, salt, soda and baking powder and add gradually to batter and beat well. Add vanilla, then chopped apples and pecans. Mix and pour into well-greased 8 x 8-inch pan and bake at 325° for 45 minutes or until done.
Place in buttered pie plate. Bake at 350° for 20 to 25 minutes. Top with Cool Whip.
Boil fryer in salted water until very tender. Remove all bones and skin. Break into pieces. Saute onion and celery. Add the mushrooms and chicken soup with cheese and Ro-Tel tomatoes. Simmer until cheese melts. Add chicken and cook over low heat for 30 minutes. Break flour tortillas in pieces for a thin layer in bottom of dish. Add half the chicken mixture. Repeat tortillas and rest of chicken. When ready to use, top with shredded Cheddar cheese and bake at 350° until cheese melts and chicken is hot and bubbly. To increase amount use larger fryer, one mixed cream of mushroom and cream of chicken soup and more Velveeta cheese.
Stir first 8 ingredients together and make a well in the center. Slowly add oil and milk, that have been mixed together in the measuring cup. Stir and pat and press into a 9-inch baking dish. Bake at 350° for 25 minutes or until golden brown.
Cream the margarine, sugar, oil, flavoring, eggs (one at a time), milk and flour. Grease and flour tube pan and bake at 350° for 1 hour and 15 minutes. Cool 30 minutes.
Combine buttermilk, lemon juice, garlic, salt, pepper and celery salt. Mix well. Place chicken in a shallow pan and pour buttermilk mixture over top. Cover and refrigerate at least 3 hours or overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1-inch of oil in a large skillet to 325°. Add chicken and fry 30 to 35 minutes, turning once. Drain chicken well on paper towels. Yields 4 servings.
Combine first 7 ingredients in a large mixing bowl; add buttermilk, oleo and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13 x 9 x 2-inch pan. Combine 1/2 cup brown sugar, pecans and 1 teaspoon cinnamon. Sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Bake potatoes in a 400° oven for 1 hour. While still hot, slice each potato in half lengthwise. Scoop out pulp into a large bowl. Mash potatoes, adding salt, pepper, margarine and milk to taste. Stir in onion, Cheddar cheese, Monterey Jack cheese and spinach. Spoon back into shells. Bake potato halves at 400° for 20 minutes. Serve, or freeze potatoes before reheating.
Peel potatoes. Wash and dice or cut in rings. Put in pot with water; cook until done. Pour excess water off. Add butter, onion salt and garlic salt. Blend with mixture or with fork. Put pot on low heat; add cheese and sour cream. Salt and pepper to taste. Let simmer for 15 minutes or until cheese melts.
Lightly grease and flour two 9-inch pans. Blend butter and flour and shape into a well. Add egg yolks, powdered sugar, vanilla and milk to center. Mix ingredients well and knead to form a ball of dough. Set aside one-quarter of the dough for later use. Roll out remainder of dough and use it to line the bottom and sides of the prepared pans.
Cook 4 hours, slowly. Makes 12 pints. Can or keep in refrigerator.
Fry diced bacon and onion. Add garlic; fry until onion browns. Put aside. Boil cubed potatoes until soft. Do not drain. Add to bacon mixture. Stir together. Add all other ingredients. Do not allow chowder to boil. Simmer until you feel the flavors have blended.
Brown meat in oil. Add water, salt and pepper. Cover and cook until meat is tender, about 45 minutes. You may need to add more water. Add celery and onions. Cook 1/2 hour. Add mushrooms. Mix soy sauce and cornstarch. Stir into cooked mixture until thick. Add drained bean sprouts and water chestnuts. Serve over rice.
Put pineapple and syrup in mixing bowl. Add pudding mix. After mixing pineapple and pudding mix, fold in Cool Whip.
Find a cookie cutter or small glass to cut rounds of bread about the same size of the cucumber rounds. Mix dill weed, mayo and onion together. Spread mixture onto bread rounds top with cuke round and sprinkle with lemon pepper to garnish. Assemble rest of rounds and enjoy!
Sift dry ingredients together. Mix other ingredients and add flour mixture. Roll in ball size. Place on a cookie sheet 2 inches apart. Flatten with a fork dipped in hot water. Bake in a 350° oven for 10 to 12 minutes or until well done.
Preheat oven to 400°. Heat water and shortening to a rolling boil in saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms a ball, about 1 minute. Remove from heat, beat in egg thoroughly. Beat mixture until smooth and velvety. Mix in cheese and meat. Drop by teaspoons on lightly greased baking sheet. Bake 25 minutes or until puffed and golden brown. Makes about 30 puffs.
Cream butter and sugar until soft and fluffy. Add chocolate which has been melted over hot water. Add eggs which have been thoroughly beaten. Add flour, salt, baking powder, vanilla, nuts and milk. Pour into two 9-inch pans and bake at 375° for 35 minutes.
Slice onions thin; saute. Put in buttered 9 x 12-inch flat casserole. Add layer of Swiss cheese, grated. Add layer of sliced and buttered French bread. Add salt and pepper. Mix 1 can cream of chicken soup, 1/2 cup milk and 2 teaspoons of soy sauce. Pour over top. Bake 30 minutes at 350°. May be prepared a day early and refrigerated.
Mix all ingredients together; put in a loaf pan. Bake at 350° for 1 hour.
Dissolve jello in water. Mix ice cream in jello water. Add fruit. Put in casserole or Tupperware dish.
Mix together and leave covered in refrigerator overnight. Use yellow cake mix. Mix 2 layers and slit each layer, making four. Ice with the mixture between layers and on top, do not ice sides. Seal in cake cover and refrigerate for 4 days. Icing is slightly liquid and absorbed by cake.
Beat eggs. Add sugar; mix well. Add other ingredients and the 1/2 cup chocolate morsels. Add 1 cup pecan pieces; blend well.
Frost cookies with frosting, leaving edges of cookies showing. Press jelly beans into frosting to make pupils of eyes. Decorate with red gel to make "eyes" look bloodshot.
Melt butter in saucepan. Add cream cheese and blend (butter may separate a little). Add crab meat and stir. Pour in baking dish. Sprinkle paprika on top. Bake at 375° until hot and bubbly (approximately 1/2 hour). Serve with crispy crackers.
Start the day before serving. Heat oven to 275°. Beat egg whites, tartar and salt until frothy. Gradually add 1 3/4 cups sugar. Beat until stiff and glossy. Spread in 13 x 9-inch pan. Bake for 1 hour. Turn off oven and leave in oven until cool.
Brown the chopped bacon, celery and onion in olive oil and butter. When brown, add the beef, salt and pepper and let meat brown slowly. When meat is brown, baste with wine and cook until the wine has almost completely evaporated. Sprinkle the meat with flour. Add the tomato sauce and enough water to cover meat and cook for about 40 minutes. When meat is cooked, add the chopped garlic, parsley and fennel seed. Cook 10 minutes longer, then serve. Serves 6.
Make slit in the leg of lamb and put garlic pieces inside. Season outside of lamb with salt, pepper and paprika. In bottom of pan, put sliced onions and mixture of water and tomato juice. Cook 3 1/2 hours in 325° oven. After first 1 1/2 hours, mix brown sugar and ketchup together and spread over meat; do not baste, sauce will form gravy.
Combine all ingredients in a large Dutch oven. Cover and cook over medium heat, 10 to 15 minutes, stirring occasionally. Yield: 6 servings.
Brown onion, celery and barley in butter about 3 minutes. Put soup, parsley and water in casserole dish; stir until slightly mixed. Add browned onion, celery and barley and stir until uniform. Bake, covered, 1 hour and 15 minutes at 350°. Stir before serving. Serves 6.