HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a slow cooker, combine the first 8 ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips. Yield: About 7 cups.
In bottom of 9 x 13-inch pan, put melted margarine, a layer of chicken (deboned), a layer of Veg-All, then place sliced eggs on top. Mix soup and chicken broth; pour over layers. Mix Bisquick and water. Thin as for pancakes. Pour over top and cook for 40 to 45 minutes.
Combine gelatin and 1 cup boiling water, stirring 2 minutes or until gelatin dissolves. Add 1/2 cup cold water. Chill until the consistency of unbeaten egg white. Fold in yogurt and Cool Whip. Pour into pie crust. Refrigerate until firm. Yield: 1 pie.
Cream butter in electric mixer until it is light and fluffy and add confectioners sugar, slowly beating all the time. Add egg yolks and almond flavoring. Sift baking powder with sifted flour and fold into mixture and add nuts. Knead mixture gently, add more flour to keep hands from sticking.
Stir first five ingredients together. Then add the flour until dough is elastic. Cut into pieces. Flatten out with fingers. Cut an X in the middle and fry in hot oil until golden brown.
Mix flour, sugar and salt together. Pour into dish with melted butter and milk. Stir. Pour peaches on top of mixture and bake at 350° for 1 hour or until done.
Cream sugar and butter, add eggs, coconut and pineapple. Pour into an unbaked pie shell. Bake at 350 for 30 minutes.
Cut each tomato in half crosswise and set aside. Cut each bread slice with a 3/12 inch cookie cutter. Toast bread rounds on each side, and set aside. Cook bacon in a large skillet until crisp; drain well, reserving 2 tbsp. bacon drippings in skillet. Crumble bacon and set aside. Saute green pepper and onion in reserved drippings until tender. Stir in salt. Place toast rounds on a baking sheet. Top each toast round with a tomato half, sauteed mixture, cheese, and crumbled bacon. Broil until cheese melts.
Put oil in 9 x 12-inch pan and coat bottom and sides of the pan. Add cake mix, water, eggs and pudding. Stir. Add chocolate chips and stir. Bake for 25 minutes at 350°.
Trim fat from pork chops. Brown chops in a large skillet. Add sliced potatoes. Add onion (sliced) and green beans (drained). Spread soup on top. Add 1/4 cup water. Simmer one hour.
Mix and pat into bottom of a 9 x 13-inch dish. Chill 30 minutes in freezer.
Arrange whipped cream cheese on serving dish. Top with crabmeat. Spread sauce over top. Arrange crackers around sides of dish.
Procedure #4: Fry marinated chicken cubes for 30 seconds only, then set aside. Fry sliced chilies until black, then add 1 teaspoon chopped ginger. Add chicken and marinated mixture together until a little bit thick. Add sliced water chestnuts and cashew nuts last.
Wash and peel potatoes into quarters, put into a plastic bag which has Lipton onion soup mix. Shake and spread onto greased cookie sheet. Bake 1 hour until brown and tender.
Beat eggs at high speed with electric mixer. Add sugar and peanut butter; beat well. Stir in candy and evaporated milk; mix well. Stir in milk. Pour mixture into can of 5-quart ice cream freezer; freeze. Let stand 1 hour before serving.
Cream the butter, sugar and eggs. Add dry ingredients alternately with the mashed bananas. Bake at 350° for 1 hour in a greased pan.
Mix stuffing with 1 stick of margarine and set aside. Saute onions and carrots until soft. Mix soup and sour cream and then add to squash, carrots and onion.
Combine ingredients. Cook 1 1/2 hours at 350°. Cool in pan right side up.
Cook and drain broccoli as directed on package. Add cubed cheese; stir until melted. Melt butter and pour over crushed crackers. Add cracker mixture to broccoli and cheese; mix well. Bake in 8-inch or 9-inch square casserole at 400° for 20 to 25 minutes.
Mix flour, oleo and chopped nuts. Press into 9 x 13-inch Pyrex pan. Bake 15 to 25 minutes in oven. Cool. Mix cream cheese and powdered sugar. Beat until creamy and then fold in 1/2 of a 12-ounce carton Cool Whip. Spread on cooled crust.
Brown ground beef in skillet; drain off fat. Add onions, bell pepper, tomato sauce, ketchup and salt and pepper. Simmer until onions and peppers are tender. In a 9 x 13-inch baking dish, pour in meat sauce. Top with cheese slices. Arrange biscuits on top of cheese slices; brush with butter. Bake at 350° for about 25 minutes or until biscuits are golden brown.
Preheat oven to 425°. Cut English muffin in half. Toast muffin halves on medium toaster setting. Put muffin halves on cookie sheet. Top each half with 1 tablespoon pizza sauce and 1 tablespoon cheese. Bake in oven about 5 minutes or until cheese is melted.
Mix soda and applesauce; beat. Mix sugar, shortening and eggs. Add to applesauce mix. Mix spices and flour; add to mixture. Add nuts, coconut, cherries and raisins to mixture. Put a little flour on fruits. Add 1 cup orange juice for moisture. Bake about 2 1/2 hours at 250° or 275°.
Dump into casserole and bake 1 hour at 350° covered with foil.
Mix all ingredients until smooth and well blended. Spread on French bread and sprinkle with paprika. Place on a baking sheet and place under the broiler for a few minutes. Watch closely, it burns quickly. The remainder of spread can be refrigerated.
Mix all ingredients, except rolls. Place small amount of mixture on each triangle and fold according to package directions. Bake according to package directions.
Beat egg and add corn, oil and milk. Put in dry ingredients and add peppers and half of the cheese mix. Bake 30 minutes at 400°. When brown, spread rest of cheese on top and melt.
Combine chicken, 1/2 of the cheese, onions, soup, seasonings, and chillies in large bowl. Heat enchilada sauce in medium saucepan. Dip the tortillas in the sauce long enough for them to become soft, just a few seconds. Fill tortilla as you would a crepe and roll. Place in flat baking dish or casserole. Top with remaining cheese. Bake at 350° for 20 minutes.
Beat cake mix, oranges, eggs and oil until well blended. Pour into 3 greased and floured 9-inch round cake pans (1 3/4 cups approximately each layer). Bake 25 minutes at 350°. Remove cake from pans as soon as it comes from the oven and cool. (I bake two and then the third since I don't have three 9-inch pans.)
Place zucchini and artichokes in large shallow casserole dish. Add tomatoes and olives.
Pare the parsnips; leave whole and steam until tender. Drain. Mash in a food processor or put through a food mill; there should be about 1 3/4 cups. Beat eggs and milk until blended; stir in the bread crumbs, salt and orange rind; mix well with the parsnip. Turn into 4 (6 ounce) buttered custard cups.
Mix all ingredients, except 1 cup nuts. Shape into balls. Use sheet of wax paper to roll ball in remaining nuts. Chill for 12 to 24 hours before serving.
Mix the cream cheese, brown sugar and vanilla until smooth. Crush the peanuts and mix with the cream cheese mixture. Serve with sliced apples.
Cream butter and sugar substitute; add water and vanilla. Mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325° for about 20 minutes. Cool.
Cream butter and sugar; add molasses and milk. Mix and sift flour, salt and spices and add to mixture alternately with beaten eggs. Add orange juice, and last, the soda dissolved in warm water. Beat until smooth. Bake in a loaf pan in a moderate oven 45 to 60 minutes.
Combine all ingredients in a blender; process on high until frothy. Serve immediately. Makes 4 (1-cup) servings.
Bake at 450° until firm. Cream white sugar, eggs and shortening. Add buttermilk, vanilla and boiling water. Sift together the flour, baking powder, salt, baking soda and cocoa. Mix together ingredients and drop by teaspoonfuls on ungreased cookie sheets. Cool and spread with filling.
Cook ingredients, stirring constantly until it begins to thicken. Add 1 large can of cream and vanilla to taste. You can cook 4 quarts of milk if you want, or just add enough to fill freezer up to bottom part of paddle. May need to add a little more sugar.
Cook spaghetti according to package directions. Drain well. Add finely chopped red onion and green pepper. Add Salad Supreme. Pour zesty Italian dressing over spaghetti and toss well. Chill before serving.
Serve over noodles, rice or toast. Seve with tossed salad. Fast and easy. Heat beef stew; add sauces until hot. Add sour cream. Heat slowly until hot.
Prepare your favorite pie pastry recipe; roll it as thin as possible. It does not have to look uniform. Place on a cookie sheet; prick with a fork. Brush with melted butter; sprinkle with sugar. Tilt cookie sheet to side and tap on bottom to remove excess sugar. Bake at 350° until brown. Cool, then break or cut into pieces. Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit. Top with whipped cream or a dairy topping.
Cream margarine with sugar; add eggs one at a time while beating. Add 1/2 cup milk and beat thoroughly. Mix wafers, coconut and pecans. Add this mixture to batter. Bake 1 1/2 hours at 325° in tube pan, which has been greased and floured. Serve hot or refrigerate.
Put 6 tortilla halves (buttered side up) in the bottom of a 9 x 13-inch pan. I spray with PAM first.
Brown roast that has been rubbed with flour, salt and pepper. Sprinkle ove roast the dressing. Pour over roast the soup. Bake at 350° for 1 hour, then drop to 250° until done. (Total cooking time usually takes 1 hour per pound of roast.)
Put any regular pie crust into a 9-inch pie plate. Place all remaining ingredients into a blender and run until smooth. Pour into crust. Bake at 400° for 15 minutes, then at 350° for 45 minutes or until knife inserted in center comes out clean.
Mix all ingredients. Pour into a 9 x 13-inch container and freeze overnight or 6 to 8 hours. Take out of freezer 10 minutes before cutting into squares and serve on a lettuce leaf.
Blend yams, 1/2 cup of butter, eggs, milk and sugar at low speed. Spoon into casserole dish.
Dredge chicken in flour; set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat and simmer for 20 minutes or until bubbly. Stir in artichoke halves and cook until mixture is thoroughly heated. Yield: 4 servings.
Spread ground beef in 9 x 13-inch pan. Put Ragu sauce on top. Sprinkle Mozzarella cheese on top. Cover with rolls. Bake at 350° for 20 minutes.
Preheat oven to 375°. Steam carrots for 5 minutes in 1/4 cup water. With fork, combine carrots, onion, rice, eggs and cheese. Spoon into greased casserole. Bake 25 minutes.
In a double boiler, put in order; first, brown sugar. Add buttered bread cubes. Beat the eggs; add milk, vanilla and salt. Pour over brown sugar which is in bottom of double boiler. Do not stir. Cook over boiling water about 1 hour. Add raisins and coconut. Cook until done (custard texture).
Thaw spinach and drain well. Add all ingredients; mix well and refrigerate until you are ready to serve it. Hollow out a loaf of bread and put dip in center with pieces of bread around the loaf. (Round loaf such as rye or pumpernickel bread.) You can use crackers.
In a 200° electric skillet or frying pan on low heat, mix mustard and jelly until it makes a smooth mixture (no lumps). Cut hot dogs into bite size pieces and add to the sauce. If using electric skillet, lower temperature to 175° and allow to heat about 2 hours. If using a frying pan, you may transfer all ingredients to a crock-pot and let simmer on low for about 2 hours. To serve, spear on toothpicks. (A good appetizer.)
Mix together margarine and sugar. Add eggs. Add the mashed bananas. Sift flour, soda and add to mixture. Add nuts and pour in greased loaf pan. Bake on 350° for 40 to 60 minutes.
Heat oven to 350°. In large skillet, brown ground beef. Drain. Add onions and green pepper and cook until tender. Stir in tomatoes, rice and spices. Heat through. Stir in beef bouillon. Pour into ungreased 2-quart casserole. Cover and bake 1 hour. Shredded cheese may be added over the top prior to the last 10 to 15 minutes of baking, if desired. If so, uncover and continue baking.
Grease a tube pan. Slice bread dough 1/2 inch thick and place in bottom of pan. Sprinkle pudding and nuts over rolls. Heat butter and brown sugar until thickened. Pour over rolls. Let rise overnight. Bake at 350° for 30 minutes.
Brown ground beef and drain excess fat. Mix gravy packet according to directions on package. Prepare noodles according to directions on package. Mix together the ground beef, gravy and noodles and simmer for 5 to 10 minutes. Serves 6 to 8.
Combine rice, sugar, vanilla, egg and pineapple in saucepan. Bring to a boil over medium-low heat, stirring constantly. Cook for 2 to 3 minutes until egg is cooked. Cool in bowl. Add whipped cream. Chill. Garnish with additional whipped cream and cherry.
Mix well; salt and pepper to taste. Cover with mushroom soup, Parmesan cheese and one can fried onion rings. Bake at 350° for 45 to 50 minutes.
Stir butter to soften. Blend in corn syrup, vanilla and salt. Add sugar, blending first with spoon, then kneading with hands. Knead until smooth.
Brown hamburger; stir in tomato soup. Add onions, green peppers and peas. Boil noodles as directed on package and drain. Mix noodles with hamburger mixture. Pour in casserole dish. Sprinkle crumbled Ritz crackers on top. Bake at 350° for 20 minutes.
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Cook and drain beans, then add to soup mix and 1/2 of the onion rings. Bake at 350° for 25 minutes or until bubbling. Top with remaining onion rings and bake for 5 minutes more.
Saute onion, green pepper and minute rice (right out of the box) in melted butter. Add remaining ingredients. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
Cook broccoli and drain. Mix next four ingredients and stir in broccoli. Add salt and pepper to taste. Top with crackers. Melt margarine and pour over crackers. Heat in a 350° oven for 10 to 15 minutes.
In a small bowl, mix the salt, malt syrup, milk and 2 1/2 cups of water. Stir to dissolve the malt which is heavy and thick and set aside.
Mix together pepper, avocados (mashed), lemon juice, and salt. Mix together mayonnaise, sour cream and taco seasoning.
In medium bowl, stir flour, baking powder, baking soda and salt. Mix in oats; set aside. In large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour/oat mixture, mixing by hand until well combined. Shape into balls and place on ungreased cookie sheet. Flatten. Bake at 350° for 15 to 17 minutes or until golden.
Cook onion, beef and sausage together, stirring until lightly browned. Add remaining ingredients and simmer about 15 minutes, adding a little water as needed. Make ahead of time. Chill. Remove and discard fat.
Boil bananas in their skins until tender, about 12 minutes. Remove skins. Prepare pickle by combining lime juice, onion, chives, salt and pepper in a bowl. Slice bananas and add them to juice, coating well. Cover bowl and let stand at least 2 hours, tossing bananas in mix every 30 minutes. Before serving, peel, core and chop cucumbers and garnish relish with cucumbers.
Soften cheese. Blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream to which powdered sugar has been added. Pour in square pan and freeze at least 6 hours.
Bake in tube or loaf pan in 350° oven for 1 hour. Look in Bible for ingredients.
Mix salt, celery seed, sugar and vinegar; pour over cucumbers, onion and bell pepper. Refrigerate. Will keep for 30 days or more.
Mix all dry ingredients. Pour food coloring and oil into water mixture. Add slowly to dry mixture. Stir constantly over low heat. Mixture will darken and be less gooey when done. Let cool! Have fun!
Sift flour, soda and salt together. Cream sugar and butter. Add eggs, one at a time, and bananas and nuts. Then add flour, soda and salt. Bake in well-greased 5 x 8 x 3-inch pan in 350° oven about 45 minutes.
Drain cucumber between paper towels.	Mix ingredients together; chill for 30 minutes.
Mix all ingredients except milk until butter blends in with the flour evenly. Add a little milk at a time until a firm dough is formed. Divide dough into balls about a Tbsp. in size. Knead each one from the outside in for about 30 seconds. Press gently with hands and fry in oil. Drain and serve hot as a meal side or with honey.
Chop peppers fine; sprinkle with salt. Let stand 3 or 4 hours. Rinse well, then cover with sugar and vinegar. Boil slowly until thick, stirring often to prevent sticking. Pour into hot jars; seal. Delicious with cream cheese and crackers.
Coat a medium saucepan with vegetable cooking spray; place over medium-high heat until hot. Add next 5 ingredients; saute until tender. Add 1 teaspoon Italian seasoning and next 4 ingredients; bring to a boil. Reduce heat and cook, uncovered, 20 minutes or until reduced to 2 cups. Set mixture aside.
Cream butter until fluffy. Add sugars. Beat in eggs and vanilla. Sift together dry ingredients; add to cream mixture. Stir in oats, semi-sweet chocolate mini chips and chopped nuts. Turn dough into a 13 x 9-inch greased pan. Bake at 350° for 25 minutes. Cut into bars when cool.
Chill grape juice and ginger ale. Pour together just before serving. Makes a pretty wedding punch.
Mix brown sugar, sugar, shortening and egg together until creamy. Add flour, milk, salt, soda, vanilla and rhubarb. Pour mixture in 13x9 pan. Add topping (recipe to follow). Bake at 350° for 50 minutes.
Brown hamburger. Combine mayonnaise, milk, eggs, cheese and pepper. To this mixture add chopped onion and hamburger. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together and place in baking dish. Bake 40 minutes at 325°. After baking, sprinkle with 1/3 cup toasted almonds. Serves 8.
Put in large saucepan and brown meat well in shortening; add water, onion, salt, Worcestershire sauce and pepper. Cover; simmer 45 minutes until meat is tender, occasionally stir. Add potatoes, carrots, onion, peas, ketchup and wine. Cover and simmer for about 20 minutes.
In 10-inch skillet over medium heat, cook sausage, onion and garlic until tender and sausage is well browned, stirring to break up meat. Drain off grease. Add soup, mushrooms and hot pepper sauce. Heat to boiling; reduce to low heat and simmer, uncovered, 5 minutes. Remove from heat; cool slightly. Place bread, cut side up, on baking pan. Spoon mixture on bread. Sprinkle on cheese. Bake at 450° for 15 minutes or until hot. Cut each bread half into 8 slices and serve.
Combine corn and all remaining ingredients, except cheese. Mix thoroughly and turn into greased 8 x 8 x 2-inch baking dish. Top with cheese and sprinkle with paprika. Bake at 350° for 30 minutes or until mixture is set and top is golden brown.
Beat butter and powdered sugar 2 minutes with mixer. Add flour. Whip 2 to 3 minutes until creamy. Drop by teaspoonful on cookie sheet. Top with cherry pieces. Bake about 15 minutes at 350°.
Drain pineapple (chop in fine pieces). Mix sugar and flour, add pineapple juice gradually. Cook until thick and bubbly. Add chopped pineapple and grated cheese. Place in buttered casserole. Top with the 2 cups Ritz cracker crumbs mixed with the 1/2 cup melted butter. Bake at 350° for 30 minutes.
Dissolve sugar in hot tea. Mix all ingredients, except champagne. Pour champagne in last over ice mold.
Mix first 4 ingredients together. Sift next 8 ingredients together. Add this to the first mixture and beat thoroughly. Add boiling water, beating well. Turn into greased 9 x 12-inch pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 450°. Put all ingredients in a plastic bag; shake. Put into baking pan. Bake, stirring occasionally, for about 40 minutes, or until golden brown.
Bone chicken breast halves. Roll breast and wrap 1 slice of bacon around each. Line bottom of baking dish with chipped beef. Place breasts on beef. Mix cream of mushroom soup (undiluted) with carton of sour cream. Pour over breasts. Bake 3 hours in slow oven at 275° to 300°.
Combine syrup, sugar, salt, butter and eggs and mix well. Stir in oatmeal and pour into pie shell. Bake at 350° for 1 hour.
Put sugar, flour and cocoa in saucepan. Gradually stir in milk. Stir over medium heat until thick. Remove from stove. Stir in butter and vanilla. Pour into baked pie shell. Cover with meringue and brown.
Split the bananas, place on pie shell and sprinkle with lemon juice. Spread ice cream over bananas and freeze. Spread whipped topping over ice cream and top with cherries and walnuts. Freeze. When ready to serve, pour fudge sauce over the top.
Brown ground beef; drain. Stir in chili powder. Add water. Bring to boil. Stir in macaroni, tomatoes and corn; stir, uncovered, over medium heat for 10 minutes. Stir in cheese mix. Serve.
Flour steak and sear in large, deep skillet on both sides. Remove from pan. Place onions, peppers, tomatoes and soup in pan. Bring to simmer. Add meat. Cover and simmer 1 1/2 hours. Serve over rice.
Sift together flour, sugar, salt, soda and powder and put in large bowl. Add a lump of shortening (the size of an egg), the eggs, sour milk, raisins and caraway and mix until well blended. Bake at 350° in an iron skillet. Makes 1 loaf.
Place uncooked meats in roaster. Season with spices. Add chopped onions and pepper. Cover with ketchup and juice. Place roaster lid on top of foil. Cook 4 to 5 hours at 350° (until meat forks apart easily).
Sift together flour, baking soda, cinnamon. Add salt and vanilla. Combine eggs and sugar and add carrots, pineapple, nuts, raisins. Add moist and dry ingredients. Lightly grease 2 loaf pans. Bake at 370° for 50 minutes or until shrinks from sides of pan.
Line a large bowl with romaine leaves. Place torn mixed greens in center of bowl. Arrange apple slices around the edge of the bowl. Sprinkle with coconut. Arrange raisins, almonds and carrot in a circular design on top of lettuce. Cover and chill.
Brown beef in skillet. Drain and rinse beef in a colander. Return beef to skillet. Add onion and spices with water to cover. Simmer about 30 minutes. Dip corn tortillas in hot oil to soften. Fill with beef mixture and roll. Place in flat baking dish. Top with grated cheese. Bake at 350° until cheese is melted. Top with Green Salsa along with avocado or guacamole and sour cream, if desired.
Chop cabbage into medium pieces. Spread in greased 13 x 9 x 2-inch pan. Brown meat and onion. Stir in rice, salt and pepper. Spoon over cabbage. Heat soup and water to boiling. Pour over top. Sprinkle with cheese. Cover with foil. Bake 1 1/2 hours at 350°.
In small bowl, using wire whisk, blend vinegar, honey and cumin; set aside. In large bowl, combine remaining ingredients; toss to combine. Pour dressing over salad mixture; toss lightly to coat. Refrigerate until serving time. Serves 7.
Crush chips on serving plate. (These may be made individually also.) Add ground beef; then top with salad items. Combine Open Pit and tomato soup with chilies for sauce. Add desired amount to salad, then top with cheese and more crushed chips.
Sift flour, baking powder and salt into large mixing bowl. Cut shortening in until mixture looks like grains of rice; stir in cheese. Stir in milk with a fork just to make a soft dough. Place dough on lightly floured surface and knead 6 to 8 times. Roll 1/2-inch thick and cut with floured cutter. Bake at 425° about 10 to 12 minutes, until golden on top.
Cut Velveeta up into cubes. Place in a microwavable bowl. Microwave on High for 3 minutes. Stir and add salsa and pimentos. Heat again for about 2 minutes. Stir and serve with your favorite corn chips.
Bring the tomato liquid to a boil. Combine the vinegar, allspice, mustard, cloves, black pepper and red pepper; add to tomato juice. Cook until thickened, 3 to 4 hours on low heat, stirring to prevent spices and tomatoes burning on burner, in oven or microwave. When cool, pour into bottles. Add 1/2 inch olive oil in each bottle and cork.