HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together and cook until thickened. Add strawberry jello. Cool slightly. Pour over strawberries. Place in baked pie shells. Chill overnight and top with Cool Whip.
Combine chicken, 1 cup sour cream, 3/4 cup cheese and onion; mix well. Dip tortillas in hot oil to soften; drain. Top each tortilla with 1/4 cup chicken mixture. Roll up tightly. Place seam side down in a 9 x 13-inch baking dish. Top with salsa. Bake at 375° for 25 minutes. As soon as they come from the oven, sprinkle with remaining Cheddar cheese. Serve with remaining sour cream. Makes 6 servings. Great way to use up leftover chicken.
Mix dry ingredients with oil. Pour over crackers. Let stand 1 hour. Mix in large container.
Mix first 4 ingredients and let jell overnight. Add layer of Cool Whip or Dream Whip. Mix pudding according to package directions. Spread on top of Cool Whip layer. Sprinkle chopped nuts on top.
Mix apples and sugar. Add oil, nuts, egg and vanilla. Sift flour, soda, cinnamon and salt. Add to mixture. Put in a greased 8 x 8-inch pan and bake at 350° for 40 to 45 minutes or until it shrinks from edge of pan.
Bake cake according to instructions. When removed from oven, spread pineapple, juice and all, over top of cake. Let cool.
Mix first 4 ingredients as for pie dough. Spread 1/2 of mixture in bottom of rectangular pan. Cover with cherry pie filling. Spread rest of oat mixture on top. Bake 1/2 hour at 350°. Serve with ice cream or whipped cream.
Combine cake mix, sugar, chocolate pudding mix and sour cream. Add all other ingredients except the confectioners sugar and whip cream. Add chips last. Beat with a mixer 2 to 3 minutes THEN STIR IN THE CHIPS. Bake in a Bundt pan at 350° for 1 hour or until done in center. Let cool 30 minutes before removing from pan. Sprinkle with sugar and/or serve with whip cream. Very moist. Very good.
Melt the Velveeta cheese and oleo in a double boiler, stir occasionally. In the meantime, put the powdered sugar, cocoa and pecans in a very large bowl. (I use a large blue enameled pan with white dots on it, the same one I roast a turkey in.) Mix well. When cheese and oleo have melted, stir in vanilla and immediately pour over mixture in large pan. You have to work quickly mixing this, and it is very hard to mix (you cannot use a mixer). Either line your cookie sheets with waxed paper or spray with Pam. You have to pat the fudge into the pans. It makes a very large amount, but it can easily be halved.
Saute onions, minced garlic and parsley in oleo. Beat eggs and add milk and other ingredients. Bake in well-greased and floured ring mold at 350° for 30 to 45 minutes. Do not brown! Remove on plate and serve hot.
Layer first 6 ingredients in salad bowl. Use just enough salad dressing to cover last layer and seal in moisture. Let stand overnight covered in refrigerator. Just before serving, sprinkle with grated cheese and bacon bits.
Brown ground beef, onion and chilies. Drain off liquid. Mix stewed tomatoes, beans and corn, all undrained, with meat. Add taco seasoning, salad dressing mix and water. Bring to a boil and simmer 30 minutes.
Blend together. Pour into 9-inch unbaked pie shells. Bake at 450° for 20 minutes then at 350° for 30 minutes.
In a medium saucepan, combine soup, chicken and cheese. Cook over medium heat until cheese melts and mixture is hot, stirring occasionally. To serve, spoon chicken mixture into 3 bowls. Top with biscuits. Makes 3 servings.
Drain fruit and arrange in a 2-quart baking dish. Combine butter, sugar and curry powder. Bring to a boil. Pour over fruit. Garnish with cherries. Bake at 325° for 30 to 40 minutes.
Brown meat and onion; drain well. Place all beans in a casserole dish and add browned meat. Add brown sugar, mustard, salt, vinegar and catsup. Mix well. Cover and bake at 350° for 40 minutes. Serves 12.
Combine potatoes, water, celery, carrots, onions, parsley, salt and bouillon cube. Bring to boil. Cover; simmer until vegetables are tender. Gradually add milk to flour. Add vegetables, stirring constantly, until mixture comes to a boil and thickens. Add cheese; stir until melted. Serves 4 to 5.
Preheat oven to 375°. Tear bread into pieces. Combine bread and milk in a small bowl and squeeze into a soft pulp. In a large bowl, combine beef, bread and milk mixture, eggs, sausages, Parmesan cheese, nutmeg, salt and pepper. Mix thoroughly. Shape into a large loaf about 10 inches long x 3 inches thick. Coat meat loaf with bread crumbs. Bake 20 to 25 minutes, until golden. Add wine. Bake 10 minutes longer. Add tomatoes. Bake 30 to 40 minutes longer, basting with sauce a few times during cooking. Cool 5 to 10 minutes before slicing. Serve with a few tablespoons of sauce over meat loaf. It's wonderfully moist. Throw a few carrots in the pan while cooking for a veggie.
Cook shrimp and scallops; cool. Make salad dressing. Mix vinegar, oil, garlic powder, salt and pepper. Line platter with lettuce. Add chopped tomatoes, avocado, onion and seafood. Toss with salad dressing. Arrange crabmeat over all.
Preheat oven to 350°. In a bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 9 x 13-inch baking pan. Bake at 350° for 10 minutes.
Brown sausage. Mix ground beef, onion, salt, pepper and green onions. Brown mixture together and add broccoli or spinach, mushrooms and 1/2 can of cream of mushroom soup. Cook bacon in oven. Place bacon on paper towel to drain. In separate bowl, mix eggs and milk together. Now put the ground beef mixture in pie crust. You can put sausage on top or bottom. Cheese can also be layered on the top or bottom. Place bacon slices on top now and pour egg and milk mixture over the top. Cook in oven for 45 minutes.
Combine all ingredients, except onion rings. Put in casserole dish. Cover; bake for 55 minutes in a 350° oven. Remove cover. Add the frozen onion rings; bake 10 minutes, uncovered.
Trim all visible fat from steak; cut steak into bite-size pieces. Cook in hot oil in a large skillet over medium heat until browned, stirring often. Add onion and green pepper; cook 5 minutes, stirring often. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover. Reduce heat and cook 45 minutes or until tender, adding additional water, if necessary. Serve over rice. Yield: 4 servings (341 calories (22% from fat) per 3/4 cup meat mixture and 1/2 cup rice).
Mix cake mix, pudding, sour cream, oil, water and eggs for at least two minutes.	Fold in chips, grated chocolate and pecans. Bake in greased and floured Bundt pan at 350° for 50 to 60 minutes. Cool before removing from pan.
Alternate layer of potatoes, green pepper and onions in baking dish. Season each layer with salt and pepper. Mix soup and milk. Pour over potatoes. Cover and bake at 350° for 1 1/2 hours. Makes 8 servings.
Sift flour, baking powder, salt and soda together. Cream shortening. Add sugars gradually and cream together until light and fluffy. Add egg and vanilla; beat well. Add flour, oats and coconut; mix well. Shape dough in small balls and place on ungreased baking sheets. Bake in a moderate (375°) for 12 to 15 minutes. Makes 2 dozen cookies.
Saute the onion and green pepper or green chilies in the margarine. Mix together the remaining ingredients, except the sour cream and cheese. In a greased 9 x 13-inch pan, layer the corn mixture, sauteed onion mixture, sour cream (or yogurt) and 2 cups cheese. Bake at 400° for 30 minutes. Serves 6.
Unwrap and place 5 to 6 ice cream sandwiches in bottom of 9 x 13-inch Pyrex dish. Mix flavorings with defrosted Cool Whip. Spread layer of ice cream sandwiches with Cool Whip mixture, then repeat layers. Toast almonds (lightly) and sprinkle on top. Freeze. Cut into squares and serve. Serves 20 to 24 small servings.
Dredge steak in flour, salt and pepper. Brown in hot oil. Add onion, celery, garlic, chili sauce and water. Bring to a boil. Reduce heat. Cover and simmer 1 hour or until tender.
Mix with fork the cheese, flavoring and coloring. Add powdered sugar. Mix with hands until mixture is like a ball of clay. Pinch off small balls. Roll in sugar. Press in mold.
Soften cream cheese to room temperature. Mix together cream cheese, Blue cheese, mayonnaise and Worcestershire. Slowly add half and half. Mixture will be thin but will thicken when chilled.
Cut thawed fish into serving size pieces. Coat with mixture of flour, salt and pepper. Arrange in single layer in baking pan. Pour milk over and bake, uncovered, 45 minutes at 350°. Toast bread crumbs lightly in frying pan. Add parsley to sour cream and mix. Spoon sour cream mixture and bread crumbs over fish and bake at 350° for 10 minutes and then serve.
Preheat oven to 350°. Beat the margarine with the light brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla. Stir in the flour and then add the pecans. Spread in a greased 13 x 9-inch pan and bake in the preheated oven for 25 to 30 minutes or until golden. Cake will sink slightly in the center. Cool thoroughly on a rack, then cut into brownie like squares. Recipe yields about 35 squares.
Stir cornmeal and salt into boiling water in top of double boiler. Cook, stirring, until mixture begins to thicken. Add milk, place over hot water, cover and cook 30 minutes. Fry beef and onion until done; add chili, tomatoes, salt and pepper. Line bottom and sides of 2 to 2 1/2-quart casserole, which has been greased, with 3/4 of hot mush. Pour in meat and tomato filling. Cover with remaining mush. Can top with Cheddar cheese, if desired. Bake at 350° for 45 minutes.
Brown hamburger; drain. Add tomatoes. Fill can twice with water. Add all ingredients except orzo. Simmer 1 hour. Add orzo. Cook 15 more minutes.
First, cut up a hot dog into small round pieces. Then take the crackers and squirt a little bit of ketchup and mustard on them. Next, take the hot dog pieces and put them on the crackers. Finally, put a little piece of cheese over it and pop it in the microwave for 30 seconds.
Mix together all ingredients. Serve by filling coffee mug with 1/3 to 1/2 of mixture. Add boiling water. Top off with mini marshmallows. Store in airtight container for freshness.
Mix Cheez Whiz, soup, sour cream, onion and butter together in big bowl. Stir in hash browns (frozen). Pour all into 11 x 14-inch greased baking pan. Sprinkle with cracker crumbs (browned in butter). Bake at 350° for 50 minutes.
In a large non-metal pitcher or punch bowl, combine cranberry juice cocktail, grapefruit juice, orange juice and sugar. Just before serving, add ginger ale, stirring gently. Makes 16 (1/2-cup) servings.
In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt. Stir in condensed milk and eggs. Mix well; let stand 1 minute. Over low heat, cook and stir about 10 minutes. Remove from heat. Stir in pumpkin; mix well. Pour into prepared crust. Chill 3 hours or until set. Makes 1 pie.
Thaw dough. Cook sausages thoroughly; drain and split in half lengthwise. Saute onion until tender. On floured board, roll dough out to 15 x 9 inch rectangle. Fold 1/3 of dough over middle to make 10 x 9 inch rectangle. Arrange sausage on folded dough. Spread onions and spaghetti sauce on sausage. Sprinkle with Mozzarella cheese. Fold remaining 1/3 of dough over sausage filling; seal all edges tightly. Place on greased sheet pan. Brush dough with melted butter; sprinkle with Parmesan cheese. Let rise 50 minutes. Bake at 350° for 30 to 35 minutes until golden brown. Slice and serve.
Cook all to a boil; simmer for 15 minutes, stirring occasionally. Slowly pour hot mixture into 2 slightly beaten eggs. Beat vigorously. Add 1/2 teaspoon vanilla.
Fold in with the fruit mixture. Could use Cool Whip, but tastes best with the whipped cream.
Mix pineapple, sugar and flour. Cook slowly until mixture thickens. Let cool. Stir about 1 teaspoon Fruit-Fresh into bananas, to keep them from turning dark. Spread bananas in bottom of pie shell. Top with a layer of coconut, then a layer of nuts. Pour cooled filling over the nuts and top with 1 large container Cool Whip. Makes 2 (8-inch) pies.
In skillet, brown meat; cut in strips and put in oil. Salt and pepper. Remove from skillet. Add other ingredients in skillet and stir until mixed well. Add 1 1/2 soup cans of water. Put meat in casserole dish. Pour mixture in skillet over meat. Bake at 350° for 1 1/2 hours or until tender. Bake, covered. You may need to add more water if it cooks down.
Peel rind and cut in medium thin slices. Soak overnight in a weak brine made of 2 tablespoons salt and 1 quart of water. Drain and cook rind in fresh water until tender. Drain. Combine remaining ingredients and boil 5 minutes. Add rind and cook until clear. Pack in hot, sterile jars, fill with syrup; seal.
Mix all fruit together in large bowl. Add pecan pieces, coconut and marshmallows to your taste. Slowly blend in Cool Whip until mixed thoroughly.
Grate cheese; let oleo get to room temperature. Mix together thoroughly; roll into large rolls. Chill in refrigerator. Cut in 1/4-inch slices. Bake at 350° for 15 to 20 minutes.
Prepare cake mix as directed on package. Prepare pudding as directed on box. Pour over cake. Top with Cool Whip. Keep refrigerated.
Combine meats, bread crumbs and seasoning. Beat eggs slightly; add milk. Mix together and put in loaf pan.
Beat eggs until foamy. Gradually add sugar. Beat until thick. Stir in remaining ingredients. Blend well. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes or until center of pie is firm. Cool. Serve with Cool Whip.
Cut carrots in rounds. Cook until tender. Do not overcook. While still hot, add all other ingredients with carrots. Mix. Let stand overnight. Keep covered tightly. Refrigerate. Will keep 2 to 3 weeks.
Mix all ingredients with 1 tablespoon sugar, garlic powder and onion powder to taste. Chill for about an hour. Garnish with crumbled bacon. Serve with ripple chips.
Stir together. Sauce is good for chicken, ribs or anything you wish to use it for.
Soak onions in milk in a large bowl for one hour. Drain well. Mix flour, chile powder, cornstarch, salt, cumin, sugar and paprika in another large bowl. Dredge onions in flour mixture; shake off excess. Heat oil in large heavy saucepan to 360°. Add onions in batches and cook until golden brown, about 45 seconds. Transfer to paper towels using a slotted spoon; drain well.
Mix vegetable oil, melted butter, and Worcestershire sauce. Drizzle butter mixture over cereal, salt, stir and repeat. Bake at 200 degrees and stir every 20 minutes until crispy.
Thoroughly mix all ingredients except powdered sugar (reserve for later). Press into a 9 x 9-inch greased pan. Bake at 325° for 30 minutes. After baking, spread powdered sugar on warm cookies and cut into small squares. Makes approximately 36 squares.
Preheat oven to 450°. Wash the potatoes and cut into large chunks.
Brown sausage and drain off excess grease. Combine cream of mushroom, cream of chicken and cream of celery soup with 1 cup of milk. Add this to sausage. Then add onion, bell pepper and rice. Mix well. Add salt and black pepper to taste. Bake in casserole dish in 350° oven for 1 hour. This makes a large casserole.
Whip cream cheese and mayonnaise together. Add all other ingredients. Best if made and refrigerated one night before serving.
Mix condensed milk and cream cheese 5 minutes with electric mixer. Strain all fruits to take off liquids. Mix condensed milk and cream cheese mixture with the fruits and refrigerate.
Drain the first 4 ingredients. After veggies have drained, place in large bowl. Add enough mayonnaise only to coat. Add small amount of Ranch dressing, just enough to cut taste of mayonnaise, at least 1 tablespoon. Best to add grated cheese an hour or so before serving salad, but can be added at any time. Refrigerate.
Combine all ingredients except dough. Mix well. Roll dough out in squares. Put 2 tablespoons mix in each piece of dough. Fry in deep fat.
In top of double boiler, melt the butter and peanut butter together. Add in the corn syrup, water and vanilla, then blend in the dry ingredients until creamy and smooth. Spread in a generously buttered pan. Chill for 2 hours until firm.
Cook chicken (boil). Remove from water and dice. Put diced chicken in slow cooker and cover with barbecue sauce. Heat a couple of hours (or all day on lower temperature).
Mix sugar, water and syrup in a heavy boiler (double boiler). Bring to a boil and cook until mixture spins a thread. Pour half of the syrup mixture over the egg whites and begin stirring. Cook remaining half until it forms a hard ball (crack stage). Pour this into the egg-syrup mixture. Add vanilla and continue to stir until it holds its shape. Add pecans and drop onto wax paper.
Cream shortening. Add sugar gradually. Stir in molasses. Add 1 1/4 cups flour sifted with soda, salt and spices. Stir thoroughly. Add remaining flour alternately with milk and vinegar (mixed). Chill dough. Roll about 1/3-inch thick on floured board. Use ginger boy cutter. Place on baking sheet. Bake at 375° for 10 to 15 minutes. Yields 26 boys.
Place cooked and diced chicken in baking dish (9 x 13-inches). Pour mixed vegetables over chicken. Pour soup over vegetables. Combine milk, melted margarine and flour; pour over soup mixture. Bake at 350° for 45 to 60 minutes or until golden brown.
Beat eggs; add sugar and oil. Cream well. Add flour, cinnamon and vanilla. Add apples and 1/2 pecans. Pour batter into greased tube or Bundt pan. Sprinkle remaining pecans over top. Bake at 350° for 1 hour or until done. Cool.
Heat oven to 400°. Cook vegetables in microwave and drain. Add the other ingredients, then 2 tablespoons of butter. Add to the first pie shell and cover with the second one. Bake until it begins to bubble, about 10 minutes, then turn oven down to 225° and bake until brown.
Soften yeast in warm water. Scald the milk. Stir in butter, sugar and salt. Cool until lukewarm. Stir in yeast, eggs and flour. Knead until a smooth dough is formed. Place in a greased bowl and cover. Let rise until double. Divide dough in three parts. Roll in 10-inch circles. Cut into 12 wedges. Shape pieces. Roll up each piece from the wide end to the point. Place on a greased baking sheet and pull ends inward to make a crescent. Let rise until double. Brush with butter. Bake at 400° for 15 minutes. Makes 36 rolls.
Whip softened cheese until smooth. Add sugar and blend well. Add pineapple, nuts and cherries. Add Cool Whip. Chill.
Break up the chocolate and put it in a heatproof bowl. Stand the bowl in a pan of boiling water. Stir the chocolate until it melts, then leave it to cool. Fold it into the yogurt.
Clean doves thoroughly. Place in large saucepan and cover with water. Bring to boil over full gas flame; reduce flame to simmer (200° to 225° dial setting on controlled burner) and cook until doves are just tender. Remove doves and place in shallow baking dish or pan. Thicken stock with paste of flour and water. Season with salt and pepper. Place cooked doves in shallow baking dish or pan. Cover with thickened gravy. Top with pastry. Bake in moderate gas oven (375°) for 1 hour or until crust is brown. Allow 2 doves per serving.
Chop fruit and nuts. Add marshmallows and blend by hand. Add Eagle Brand; blend further. Add crumbs a cup at a time. When well blended, shape into four rolls and wrap in foil. Store in refrigerator for at least 24 hours. Slice and serve. Refrigerate remainder.
Soften cream cheese and slowly add sour cream. Mix together. Add all other ingredients and mix well. May make ahead and refrigerate to improve flavor.
Mix butter in large casserole dish. In another bowl, mix flour, sugar and milk. Mix well and pour over butter. Then pour a large can of peach slices and syrup on top. Bake at 400° until the top is well browned.
Grease pie plate well with shortening. Press biscuits in plate to make a crust.
Mix jello and sugar in a large bowl before adding water. Dissolve completely. Add apple juice; chill until partially jelled. Remove and mix with electric mixer until it foams to top of bowl. Add crushed pineapple, fruit cocktail and Cool Whip. Stir in nuts and marshmallows. Garnish with marshmallows, let set until congealed.
Spray mold. Sprinkle gelatin over 1/2 cup orange juice. Cook over low heat 2 to 3 minutes, until gelatin is dissolved. Stir in remaining 1 1/2 cups orange juice and cranberry sauce until well combined. Pour into mold and chill 24 hours.
Combine meat and seasonings. Form into balls and saute in oil until brown. Drain. Add chili sauce and jelly. Simmer slowly, covered, for 1 hour. Serve warm.
Fry the bacon. In the bacon drippings, fry the pieces of loaf bread. Add stewed tomatoes. Pour into casserole dish. Crumble bacon on top. Bake at 350° for 25 to 30 minutes. Good to serve with vegetables.
Cream 1 1/4 cups margarine or Crisco and 1 cup sugar. Add eggs. Mix and add to creamed mixture the 1/2 cup Grandma molasses, 1 cut buttermilk, 4 cups plain flour, 2 teaspoons soda, 1/2 cup pecans (chopped fine), 1/2 cup raisins, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice and 2 teaspoons ginger. Cover bowl and refrigerate overnight. Can keep 1 or 2 weeks. Drop by teaspoon. Never stir down. Bake at 350° for 10 to 15 minutes.
Wash cucumbers and put in salt water; when whole egg will float in water, it has enough salt. Soak 6 to 7 days. Drain saltwater and rinse; slice.
Place spareribs in roasting pan; add onions. Sprinkle with salt and pepper. Pour sauce over spareribs. Cover lightly and cook in moderate oven (350°) for 1 1/2 hours. Remove cover and roast 20 minutes longer. Serve with cooked rice. Serves 6.
Combine all ingredients except the green beans. Heat the beans and drain. Spread the sauce over the beans and serve.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear leaves into bite-size pieces and combine with oranges and onion rings. Toss with dressing; serve immediately. Yield: 4 to 6 servings.
Mix butter and sugar. Add eggs and other ingredients. Drop from spoon onto greased pan. Bake at 275° for 20 to 30 minutes.
In saucepan, combine all ingredients except ribs. Simmer 15 minutes. Broil ribs 45 minutes at 350°. Put broiled ribs in baking dish. Cover with sauce. Cover with tin foil. Bake at 275° for 2 hours or more.
Whip cream cheese. Add pineapple, pepper, onions, salt and 1 cup chopped pecans. Chill for 2 hours. Form into a ball and roll in the rest of the nuts.
Grease casserole dish. Combine all ingredients and place in oven. Bake at 350° for 1 to 1 1/2 hours.
Dissolve gelatine in apple juice and add other ingredients. When it begins to set, add chopped red apples with peeling left on. Add chopped celery and pecans. Chill. Cut into squares and serve on lettuce.
Oven: In 12 x 8-inch baking dish, arrange chicken, skin side up and drizzle with butter. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake 20 minutes more or until chicken is fork-tender. Stir sauce before serving. Makes 4 servings.
Mix all together very well. Mixture should be stiff. Knead together thoroughly. Will keep for week in a covered jar in the refrigerator.
In bowl, blend vegetable soup, sour cream, water chestnuts, mayonnaise and spinach (thaw and squeeze all water from spinach before mixing with other ingredients). Chill for 2 hours or overnight.
Cream the butter, then add the sifted brown sugar gradually and cream until light and fluffy. Add the well beaten eggs. Cream. Sift together the dry ingredients and add with milk alternately; mix until smooth. Add melted chocolate, chopped nuts and vanilla. Fold into mixture. Drop by teaspoonfuls on oiled baking sheet 1 inch apart. Bake at 375° for 12 to 15 minutes. Makes 6 dozen.
Cook potatoes; cool slightly and combine with the slivered olives. In a small pan of boiling water, boil garlic for 5 minutes, then peel garlic cloves. In a blender, puree red wine vinegar, garlic cloves, olive oil, oregano, parsley and pepper. Pour dressing over warm potatoes. Add Feta cheese, toss and serve. Serves 6 to 8.