HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using an electric mixer, blend together softened cream cheese and milk. Stir in dried beef, green pepper, onion, sour cream, garlic, pepper and jalapenos. Mix well. Pour into 1-quart baking dish. Melt butter in small skillet; add pecans and saute over medium heat until light brown. Spread over cream cheese mixture and bake in a preheated 350° oven for 20 minutes. Serves 8 to 10. If you are lucky enough to have this spread leftover, it is terrific warmed and served as a topping for baked potatoes. Great served warm with wheat crackers.
Combine all ingredients except nuts and mix well. Add nuts. Grease 3 bread pans and divide batter evenly. Bake 1 hour at 350°. Let cool before removing from pan. Freezes well.
Combine 1st five ingredients. Place chicken mixture in center of crescent roll, wrap and pinch edges together. Place in baking dish and pour melted butter over rolls. Sprinkle cracker crumbs over all. Bake at 325° for 25 minutes.
Mix all ingredients together. Place in casserole. Cover and bake at 350° for 50 minutes.
Wash figs. Wipe dry. Mix together the sugar and water in a large pot and heat to a hard boil. Add figs, one at a time. Cook until they are clear and the syrup has thickened, about 2 hours. Add lemon slices during the last 30 minutes of cooking. Pack into hot, sterilized jars. Put a slice of lemon in each jar. Seal with hot, sterilized lids. Yields 12 pints.
Prepare mashed potatoes from scratch or instant mashed potatoes according to package directions, omitting salt. Stir in Hidden Valley Original Ranch salad dressing mix or Hidden Valley Ranch lite mix and, if desired, add butter or margarine. Serves 4 to 6.
Mix together butter, flour and cream of chicken soup and broth. Pour over chicken, eggs and peas. Bake at 350° for 1 hour.
Slightly brown hamburger with onion and pepper. Add tomatoes, mushroom soup, Velveeta cheese and cut stuffed olives. Add noodles. Mix and put slices of cheese on top and bake at 350° for 20 minutes. Serves 6 to 8.
Mix first 7 ingredients. Beat well. Stir in apples, raisins and walnuts. Pour in a 9 x 13-inch pan. Bake at 325° for 1 hour. Sprinkle top with 10xxxx sugar.
Combine yeast and warm water in large bowl; add milk, sugar, shortening, salt, raisins and eggs. Stir in enough flour to make soft dough. Turn out on floured surface and knead until smooth. Let rise. Divide dough in half and roll into rectangles. Mix 3/4 cup sugar and cinnamon. Spread each half of dough with half of margarine and half of sugar. Roll up like jelly roll. Place in greased pans; let rise again. Bake at 325° for 45 minutes.
Combine flour, salt and baking powder. Beat eggs with milk. Add melted shortening and corn. Combine 2 mixtures lightly. Drop by tablespoon into shallow oil. Fry until brown and cooked in center, about 4 to 5 minutes. Drain on absorbent paper.
Melt chips; pour in nuts and noodles and stir well. Spoon on waxed paper in haystack shapes.
Mix ingredients. Pour 1 cup oil over mix. Let stand 4 to 6 hours.
Grease a loaf pan. Pour peaches in a pan. Mix sugar and pie crust mix together; spread on fruit. Put butter in dabs on top. Bake until done.
Preheat oven to 500°. Coat scallops with oil (can use mille). Toss in bread crumbs and Parmesan cheese. Bake for 8 to 10 minutes. Delicious!
Melt butter in insert of double boiler set over simmering water. Add chocolate. When chocolate has melted, add evaporated milk and cook together. Add sugar and cook until sauce thickens. Add vanilla. Store in quart jar in refrigerator. Warm over hot water when needed.
Combine ingredients and blend. Chill 3 hours or overnight. Sprinkle with paprika and parsley. Yields 3 1/2 cups.
Combine in saucepan sugar, cocoa, butter and milk. Boil 2 minutes. Remove from stove and stir in remaining ingredients. Drop by tablespoon onto wax paper. Let set until firm.
Combine potatoes, carrots, onion, celery, salt and pepper; add water. Cover and simmer for 10 minutes; do not drain. Make a cream sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil. Serves 6 to 8.
In a large bowl, combine the beans, corn, sour cream, cheese and soup. Mix well. Pour into an 8 x 8-inch baking dish. Crush crackers and toss with melted butter. Sprinkle over the top of the casserole and bake at 400° until bubbly and golden brown.
Season chicken with paprika, garlic salt and pepper. Saute in oil 1 minute. Add onion, green pepper, celery and 1/2 cup chicken broth. Cover. Cook 1 1/2 minutes. Combine 3/4 cup chicken broth, cornstarch and soy sauce. Mix well. Add broth mixture to skillet, stirring well. Add tomatoes. Cook 1 minute or until sauce thickens. Serve over cooked rice.
Cream together 1 cup sugar and 2 sticks oleo. Add eggs, one at a time, flour, baking powder, baking soda and sour cream. Mix separately the nuts, brown sugar and cinnamon. In an ungreased angel food cake pan, alternate layers, starting with batter and ending with sugar mixture. Bake at 350° for 45 minutes to 1 hour. Let stand 15 minutes before removing from pan.
If using fresh or frozen beans; cook and drain. Place in ovenproof baking dish. Stir in soup (no water added) and cheese. Bake in 450 oven until cheese is melted and bubbly. Spread onions on top and continue baking until brown and very hot.
With wooden spoon, stir everything but buttermilk dressing. Add about 1/2 bottle of dressing and chill overnight. Before serving, add rest of dressing. Serves about 12 if served with bread and corn on the cob.
Mix jello with boiling water. Let cool; add milk, pineapple, cheese and mayonnaise. Pour into oblong dish and let gel.
These can be cooked in broiler or on the grill. Spray broiling pan with Pam if cooked in broiler.
Boil potatoes and mash, adding all the ingredients. Put in a buttered casserole dish. Dot with butter and sprinkle with paprika, Bake at 325° for 45 minutes.
Brown meat and onions in large skillet. Add remaining ingredients. Cook 15 minutes, stirring often. Put into casserole dish and bake at 350° for 30 to 40 minutes.
Combine butter, 1/2 cup brown sugar, sugar, egg yolks and vanilla; beat for 2 minutes at medium speed. Add sifted dry ingredients. Pat dough into greased pan. Sprinkle with chocolate bits, coconut and nuts. Beat egg whites until fluffy. Add 1 cup brown sugar gradually; beat until stiff. Spread over top. Bake for 35 to 40 minutes at 350°. Cool; cut into bars. Yields 50 servings.
Cream the butter. Add sugar and vanilla. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Fold into creamed mixture alternately with milk. Reserve 1 cup batter for cupcakes. Grease mold. Pour 1 cup batter into deep portions and base of back of mold. Pour remaining batter into face side. Bake for 50 minutes at 325° in preheated oven. Remove from oven and let stand for 5 minutes before taking out of cake pan. Cool and frost. Bake cupcakes for 20 to 25 minutes in a 325° oven.
Mix ground ham and pork, eggs, cracker crumbs, tapioca and milk all together in large mixing bowl. Shape into loaf.
Saute onion and oil. Add remaining ingredients. Simmer for 15 minutes.
Lay pie shells in 13 x 9-inch pan to form crust. Beat eggs; mix in all other ingredients. Pour into pan. Bake at 300° for 30 to 50 minutes. Cut into small squares.
Mix chocolate and vanilla pudding with milk and put on other mixture. Top with Cool Whip and pecans.
Mix the sugar, flour and cocoa; set aside. Beat egg yolks and add milk. Gradually add to first mixture, mixing thoroughly. Cook over medium heat, stirring constantly (or use double boiler) until mixture thickens. Pour into cooked crust. Top with meringue or Cool Whip.
Combine graham crackers and 1 stick of melted oleo in 9 x 13-inch pan. Bake 8 minutes at 350°. Cool. Beat together confectioners sugar, 1 stick oleo, eggs and vanilla for 20 minutes or until fluffy. Spread over cooled crust. Refrigerate. Cut bananas lengthwise over top. Add crushed pineapple. Spread with Cool Whip. Top with nuts and cherries.
Heat soup, milk and 1/2 of the cheese together, then mix thoroughly with potatoes and onions. Put in a 13 x 9 x 2-inch baking dish and sprinkle rest of cheese on top. Bake 1 hour in a 350° oven.
Set oven to 350°. Mix milk with soup in casserole dish. Add tuna, peas and 3/4 of the potato chips and mix together lightly. Sprinkle remaining chips over top and place in oven. Bake for 25 minutes. Serves 4 to 6.
Put flour, sugar and salt into mixing bowl. Combine water, cocoa, oil and butter in saucepan and bring to boil. Pour into bowl with flour mixture. Mix well, then add buttermilk, eggs, soda and vanilla. Mix well and pour into 16 x 11-inch pan. Bake for 30 minutes at 350°.
Brown bacon in large skillet. Add onion and cook until tender. Stir in salt and pepper. Add potatoes, thawed enough to separate, and the sauerkraut. Stir together bouillon and water; pour over mixture in skillet and mix. Place in a greased 2-quart baking casserole and bake, covered, about 55 minutes in 350° oven.
Line bottom of a 9 x 13-inch baking dish with dried beef. Wrap each chicken breast with a strip of bacon, secure with a toothpick and place over beef. Combine mushroom soup and sour cream; pour over chicken. Bake at 350° for 1 1/2 hours. First 45 minutes, uncovered, second 45 minutes, covered. The gravy is good on mashed potatoes or rice.
Place 1 can of crescent rolls in the bottom of a 13 x 8 x 7-inch pan. Mix cream cheese, egg yolk, vanilla and milk. Spread mixture over crescent rolls. Top with other can of rolls. Brush with egg white. Bake at 350° for 20 minutes or until brown. Top with glaze while hot.
Fry pepper and onion in oil. Add pork and brown. Add rice, m.s.g. and soy sauce. Cook a little longer. Add shrimp and scrambled eggs. Cook long enough to heat shrimp. Serve.
Combine eggs and milk. Sift dry ingredients. Add to egg mixture. Beat smooth with rotary beater. Test mixture to see if it flows through funnel. If too thick, add milk. If too thin add flour.
Put pie filling in shallow, 1-quart baking dish. Mix flour, salt, cinnamon and brown sugar and work in butter with fingertips until the texture of corn meal. Add nuts and sprinkle on pie filling. Bake in preheated 350° oven for 45 minutes or until lightly browned. Serve warm with cream. Serves 6.
Place apples and water in 10 x 6-inch baking dish. Sift dry ingredients together. Mix in butter until mixture is crumbs; sprinkle mixture over apples. Bake at 350° for 40 or 45 minutes or until apples are tender.
The day before preparation, combine the mayonnaise, onion, celery, mustard, salt, pepper and Worcestershire sauce. If you'd like to give the onion a more mellow flavor, saute them in a little vegetable oil over medium heat for about 5 minutes before combining. Cover the mixture and refrigerate overnight.
Mix first 5 ingredients well to make a batter. Pour into bottom of baking dish. Add the can of cherries, plus a little cherry juice. If using fresh cherries, put cherries on top of batter, then add 1/2 cup sugar to juice remaining in bowl and pour over all. If using canned cherries, sprinkle 1/2 cup sugar over cherries. Dot with butter. Bake at 350° about 45 to 50 minutes.
Mix Jell-O with four cups boiling water until dissolved. Let cool in refrigerator until set. Mix remainder of ingredients into Jell-O and let stand in refrigerator.
Place ingredients in a food processor or blender; cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving. Makes 8 (2 tablespoon) servings.
Mix first 5 ingredients together. Mix remaining ingredients together in separate bowl. Stir flour mix into first mixture. Mix thoroughly. Chill 1 or more hours. Roll 1/4 to 1/3-inch thick on lightly floured board. Cut with 3-inch cutter. Sprinkle with sugar. Place on cookie sheet. Bake at 375° for 10 to 12 minutes. Don't brown.
Combine in saucepan. Cover; simmer 30 minutes or longer. Serves 3 to 4.
Cook sausage and onion; drain. Cook noodles; drain. Mix together. Add remaining ingredients. Bake at 400° for 40 to 45 minutes. Cover with foil before baking.
In large bowl, combine rice, 1 1/2 cups milk, raisins, sugar, vanilla and salt. In small bowl, beat 1 cup milk and eggs until thoroughly blended. Stir into rice mixture. Place in 2 or 3-quart casserole. Place in pan of water. Bake in 350° oven for 30 minutes. Stir gently and dust with cinnamon. Bake 40 minutes more.
Cut cauliflower and broccoli into small pieces. Slice onion and water chestnuts and mix together. Mix mayonnaise, vinegar, salt and pepper together and mix with cauliflower and broccoli mixture.
Heat vinegar, sugar and salad oil to boiling point and pour immediately over chopped vegetables. Add salt, pepper and celery seed. Let stand at least overnight. The longer, the better. It improves with age. Keep in covered container in refrigerator.
Put ground round, carrots and onion in a large saucepan and add water to barely cover. Bring to a boil and simmer for a half hour. Cool and remove the grease. Add bouillon cubes and cook for one hour on low, adding water as necessary. Thicken with cornstarch off of the heat. Top with biscuit mix dumplings, prepared according to package directions. Serve with mashed potatoes.
Cream butter with vanilla. Add confectioners sugar gradually, beating until fluffy. Add water and beat thoroughly. Add flour in fourths, mixing until blended after each addition. If necessary, chill dough until easy to handle. Shape a teaspoon of dough around each pecan half, covering nut completely. Place on ungreased cookie sheets and bake at 400° for 10 minutes. Roll in confectioners sugar while still warm. Makes about 5 dozen.
Cream margarine and sugar. Add beaten eggs. Add enough milk to bread crumbs to make them soggy. Add to first ingredients. Add undrained pineapple. Bake at 350° for 1 hour, uncovered, in deep buttered dish.
Melt margarine and add other ingredients. Refrigerate. Melt chocolate and dip the refrigerated ingredients into it and let cool on waxed paper.
Mix Bisquick, milk and egg and spoon into a greased 9 x 13-inch baking dish. Brown ground beef. Drain and add 1 cup water and taco mix. Simmer 15 minutes. Spoon taco meat onto dough. Spoon on corn and then refried beans. Top with cheese and bake at 350° for 30 minutes. Cut in 2-inch squares, garnish with tomato and lettuce and top with taco sauce and sour cream. Quick and easy meal.
Preheat oven to 350°. Shake flour in cooking bag; place in 13 x 9 x 2-inch pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place vegetables in bag in an even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until tender (50 to 55 minutes).
Mix all ingredients together. Put in small oven-proof dish and top with almonds. Bake at 350° for about 20 minutes. Serve with crackers.
Mix into batter. Bake at 350° for 1 hour or until done. Bake in Bundt or tube pan.
Bring large pot of water to boil. Keep ham slices in stacks and cut them into 1/2-inch wide strips. Cut carrots into very thin rounds. Beat eggs, Parmesan cheese and pepper together in small bowl. Cook fettuccine until almost done 8 to 10 minutes. Add carrots and peas. Cook another 2 minutes or until pasta is done and carrots are crisp and tender.
Mix ingredients and rub on brisket. Place treated brisket in roaster pan. Cover with foil and cook at 225° for 8 hours. Pour off 2/3 of the broth.
Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly. Add powdered milk, toss for another 5 minutes. Cool.
Beat cheese spread, Parmesan cheese, butter and egg at medium speed of electric mixer until light and fluffy. Stir in crumbled bacon, blending well. Trim crust from bread; cut into quarters or halves. Spread with cheese mixture. Top with second piece of bread. Spread with cheese mixture. Repeat procedure with remaining cheese and bread. Bake at 350° for 10 minutes. Serve immediately.
Using a 26-qt. iron pot, fry pork until tender, about 45 minutes. Remove from pot. Add sausage to pot and fry to remove grease about 25 minutes. Remove from pot. Cook onions and celery about 30 minutes. Return pork and sausage to pot with seasonings and cook 10 more minutes. Mix soup, V-8, hot sauce and Worcestershire and water to make 10 quarts of liquid. Add this to pot along with bell pepper and cook 30 minutes. Taste for seasoning; and degrease. (Liquid should be over-seasoned because spaghetti will absorb seasoning.) Add green onions and broken spaghetti and stir until all liquid is gone (about 10 minutes). Cover and continue to cook on low fire for about 30 minutes. Stir after this time; do not stir during last 30 minutes of cooking time. Serves 65 to 75.
Put first 4 ingredients in large bowl and mix well with fork or pastry blender until ingredients are crumbly. In small bowl, beat together with fork water, vinegar and egg. Combine the 2 mixtures until moist. Divide dough into 5 portions and shape in flat, round patty ready for rolling. Wrap each in plastic and chill for 30 minutes.
Layer cubed bread in buttered 9 x 13-inch pan. Layer cheese and ham. Beat eggs well and add rest of ingredients. Pour over layered ingredients and bake 1 hour at 325° to 350°. May be made 8 hours prior to baking, if desired.
In a large resealable plastic bag, combine the lime juice, grated peel, garlic, mustard, salt and pepper; mix well. Add the tenderloin; seal and marinate in refrigerator overnight. Turn the bag occasionally.
Mix the first 4 ingredients well. Bring to a boil while stirring constantly. Remove from heat. Add the peanut butter, oatmeal and vanilla. Mix well and drop by spoonfuls on wax paper.
In heavy 5 or 6-quart Dutch oven or heavy cooker with lid, melt margarine, then add ground chuck and brown well. Add next 5 ingredients and saute in browned meat until soft. Add salt, pepper, chili powder and sugar and stir in well. Add tomatoes, corn, beans, cubed potatoes and water. Stir this all together and bring to boil, stirring frequently to keep from scorching. Turn down heat and cover. Simmer until potatoes are soft, about 30 to 40 minutes.
Mix beaten eggs and sugar together. Add butter, vanilla, coconut, flour and baking powder. Pour into ungreased pie plate. Bake at 375° for approximately 40 minutes. Makes its own crust. Makes 1 large or 2 small pies.
Beat eggs. Add milk and dry mustard. Cook and drain sausage. Put cubed bread in 9 x 13 x 2 inch pan. Add sausage and cheese. Pour egg mixture over all. Refrigerate overnight. Bake at 350° about 1 hour.
Place eggplant in a pan with 1/2-inch water. Bake in preheated hot oven (400°) for 30 minutes or until soft. Remove stem ends and slice into half lengthwise. Scoop out insides, leaving 1/2-inch shell. Chop and whip pulp well. Add ham and eggs and spoon in shells. Put in baking dish and season with heated tomato sauce, salt, pepper and marjoram. Cook for 5 minutes. Fill eggplant halves. Sprinkle with Parmesan cheese and put in 350° preheated oven for 20 minutes. Makes 8 servings.
Rub brisket with liquid smoke, garlic powder, celery seed, black pepper and anything else you think would work. Place brisket in baking bag; add chili sauce and barbecue sauce. Tie bag and make 6 slits, each 1/2 inch long. Cook in regular 2 inch roasting pan at 275° for 4 hours. Cool or serve hot. Serves 8-12.
Blend eggs, oil and sugar. Sift together flour, soda and cinnamon. Add this flour mixture to the egg mixture and fold in pecans and carrots. Bake in 3 nine-inch cake pans at 350° for 25	to 30	minutes. When	cooled, frost with cream cheese frosting.
Cream sugar and shortening until fluffy. Add egg, then flavorings. Sift dry ingredients into shortening mix. Mix thoroughly. Form pieces of dough about size of walnuts. Press down on ungreased cookie sheet with fork dipped into water. Bake at 375° for about 10 minutes. Yield: about 6 dozen cookies.
Cook beef in shortening until brown. Add onion and celery; cook for 5 minutes. Add tomatoes, salt and pepper. Bring to boiling point. Alternate layers of cabbage and beef mixture in buttered 2-quart baking dish. Top with bread crumbs. Bake in preheated 375° oven for 40 to 45 minutes, until done. Serves 6.
Fry bacon until crisp. Saute sliced onions in bacon drippings. Combine soup, milk, water, then corn in saucepan. Mix well. Add onions and crumpled bacon. Stir while heating. If too thick, add more milk or water.
Pour broth over meat. Spread horseradish and ketchup evenly and sprinkle Worcestershire sauce over meat. Put Lipton onion soup mix and pepper on top of meat. Quarter onions and place in pan with excess broth. Add water to pan. Cook 3 to 4 hours at 325° (longer for more tender meat).
Put vegetables in plastic bags with a few tablespoons of water. Zap the bags in the microwave for a few minutes and put them into the freezer. [
Combine apples, onion and crumbs. Shape sausage into 8 patties. Place 4 patties in shallow pan. Put apple mixture on top, then stack 4 sausages on top of mixture. Bake in preheated oven at 350° for 45 minutes.
Bake potatoes. Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell. Add pulp to bowl. With mixer on low, beat or mash potato pulp. Add sour cream or yogurt, garlic salt and 1/8 teaspoon of pepper. Beat until smooth. Season to taste. Pile mashed potato mixture into potato shells. Place in a 10 x 6 x 2-inch baking dish. Bake in a 425° oven for 20 to 25 minutes, or until lightly brown. If desired, place cheese atop potatoes. Bake 2 to 3 minutes longer or until cheese melts. Makes 4 servings.
Crush cookies. Mix pudding. Layer cookies and pudding. Top with cool whip and sprinkle with cookies.
Drain vegetables. Mix with other ingredients (except last 3). Turn into a lightly greased 9 x 13 x 2-inch casserole dish. Combine crumbs with margarine and sprinkle over vegetables. Bake in 350° oven for 25 to 30 minutes, until bubbly. Top with onion rings last 20 minutes of baking time.
Brown onions with margarine. Mix all ingredients together in bowl. Cook 30 minutes in 350° oven.
Simmer	meat, onion and garlic until done. Add remaining ingredients; simmer for about 20 minutes. Dip eggplant in batter or	beaten	egg, then flour and fry. Drain on paper towel. Put eggplant slices and meat in layers and bake for 30 minutes at 350°. May put cheese on top.
Fry bacon and onion together in large pan. Keep adding cabbage slowly using a little water to keep steam. When all cabbage has been added, add a little butter or grease and fry quickly. Salt and pepper to taste.
Beat eggs until foamy. Add baking powder, flour and salt. Set batter aside. Slit each chile open lengthwise below stem and insert cheese. Dip stuffed chiles in batter and fry in oil in a cast-iron skillet until golden brown. Drain on paper towel. Makes 12.
Trim all visible fat off pork. Spray a skillet with Pam and brown the pork. Sprinkle the poultry seasoning on it as it cooks. Mix the soup, brandy and apple juice together and pour into a shallow casserole dish. Put browned pork into the soup mixture and bake, uncovered, at 350° for 30 to 40 minutes. If you want much sauce, double the sauce recipe.
Sift flour, baking powder and salt together. Cream butter and shortening until fluffy, gradually adding sugar, beating well. Add eggs and extract; beat well. Blend in dry ingredients and mix well. Add cherries, coconut and pecans. Drop by teaspoonful onto lightly greased cookie sheet. Flatten slightly. Top each with a quarter cherry. Bake at 375° about 10 minutes.
Drain liquid from crabmeat and flake it. Mix with cheese and mayonnaise. Spread on rye bread. Broil until bubbly and light golden brown, 8 to 10 minutes. Serves 8 to 12.
Cut cauliflower to florets, bite size chunks. Grate the carrot and chop onion fine. Let cream cheese soften to room temperature to mix well. Add enough mayonnaise to mix well. Add salt and pepper to taste.
Slice hard-boiled eggs. Arrange lettuce leaves in bottom of 4 individual salad bowls. Heap chopped lettuce on lettuce leaves, crab meat on chopped lettuce and a few slices of egg to one side of bowl. Pour the sauce over the crab; sprinkle with chives. Serve.