HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in large saucepan and heat to boiling. Crumble tortilla chips in casserole dish. Pour hot mixture over chips and top with grated Cheddar cheese. Microwave until cheese is melted, turning occasionally, or heat in oven.
Mix sugar, eggs and butter. Add flour and vanilla flavoring. Add milk and pour into thawed unbaked pie shell. Bake at 350° until brown.
Mix in a quart jar; cover with foil. Mix together and put in refrigerator for 4 to 5 days.
Combine ingredients in 1 1/2-quart casserole. Cover top with cracker crumbs and melted butter, mixed. Bake at 350° for ____ minutes.
Mix rhubarb and sugar together and let stand. Cream sugar and shortening. Add egg. Add dry ingredients alternately with sour milk. Add vanilla and rhubarb mixture. Bake 1 hour at 350° in a 9 x 12-inch pan. Serve with ice cream or whipped cream.
Cook broccoli and rice according to directions on packages. Mix soup with milk. Stir into rice and broccoli, then add onion and cheese to mixture. Put into a large greased baking dish and bake at 350° for 25 minutes.
Mix potatoes, sugar, soda, vanilla, sour cream, baking powder, eggs, allspice, and cinnamon together in a mixing bowl. Mix until well blended. Pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes until a knife inserted around the edge comes out clean, but may not come out clean in the middle.
Combine Spry, salt and vanilla. Add sugar gradually, add egg and cream well. Add baking powder to flour and sift 3 times. Add small amounts of flour to creamed mixture alternately with the pineapple juice, mixing until smooth. This may all be done on mixer. Sprinkle brown sugar on the bottom of pan (8 x 8-inch) that has been well greased. Arrange pineapple and cherries on top of sugar. Pour batter over this. Bake at 350° for 50 to 60 minutes. Turn upside down on plate and cool. Serve with whipped cream.
Combine dry ingredients in a medium mixing bowl. Combine milk and butter. Pour over dry ingredients and mix until smooth. Pour into a greased 12 x 8 x 2-inch glass baking dish. Spread peaches evenly over top of batter. Sprinkle with blueberries. Bake at 350° for 50 minutes or until batter rises through the fruit and top is golden brown. Serve cobbler warm and topped with vanilla ice cream, if desired. Yields 8 to 10 servings.
Mix cake mix according to box. Fill each cone with mix. Bake on cookie sheet according to box directions. Remove from oven and cool. Mix powdered sugar and milk; stir until creamy. Add vanilla. Frost cupcakes; top with fresh strawberry.
Cook margarine, eggs and milk together slowly. Boil until thick. Stir constantly. Add coconut, vanilla and nuts. Spread quickly.
Cover bottom of frying pan with Crisco oil. Cook carrots, green pepper and onion in fat for a few minutes. Add tomato paste with 1 can of water. Place beef in pan; add salt and pepper. Simmer until beef and vegetables are tender.
Saute onion and pepper with ground beef. Stir in remaining ingredients. Pour into 2-quart greased baking dish. Bake, uncovered, for 1 hour at 350°.
Dissolve jello in 1 cup boiling water. Cut peach pickle into small pieces. Add remaining ingredients and congeal.
Slowly heat soup and cream. Stirring constantly, add remaining ingredients. Beat thoroughly, stirring occasionally. Serve over toast.
Saute okra in shortening, about 10 minutes, or until okra appears dry, stirring constantly. Add green onions, garlic and ground black pepper. Cook about 5 minutes. Add stock, tomatoes, tomato paste, thyme, gumbo file and red pepper flakes. Simmer 1 hour or longer. Add shrimp and cook 3 to 5 minutes. Serve over cooked rice. Serves 6.
Bring water and salt to a boil. Pour over rice; let stand 30 minutes. Rinse with cold water; drain well. Melt butter in skillet. Add rice; saute over medium heat until butter is absorbed, about 5 minutes. Put into a 9 x 13-inch baking pan; pour chicken broth over it. Sprinkle with garlic salt. Bake, covered, at 325° for 45 minutes. Add some parsley flakes; fluff with a fork. Sprinkle with slivered almonds. Bake, uncovered, for 10 more minutes. Serves 12.
Mix first four ingredients together and put in greased 9 x 13-inch Pyrex cake pan. Lay chicken pieces on top of rice mixture. Sprinkle with dry onion soup mix. Cover with foil and bake at 350° for 2 to 2 1/2 hours. Do not peek.
Cook the first 3 ingredients for about 5 minutes. Add the dates. Cook until soft ball stage. Take off fire and add the pecans and vanilla and beat. Roll in damp cloth.
Mix lemon juice, salad oil, onions, salt, avocado and cream cheese in blender until smooth. Pour into dish.
Heat oven to 350°. Cook macaroni according to package directions. Drain. In a large saucepan over medium heat, melt butter. Blend in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese. Stir until cheese is melted. In 3-quart casserole, stir together macaroni and cheese sauce. Bake 30 minutes.
Pour oil into an electric skillet. (You may use just a large skillet on top of your stove.) Slice potatoes and onion thinly and arrange them in the bottom of the pan. Cover them with some of your leftover ham. Cook on medium heat for 20 minutes, covered. Turn potatoes so they won't stick. Lift the lid; pour eggs over the top. Sprinkle with pepper and a little salt, if you want. Cover and cook 5 minutes. Lift the lid and place cheese on top. Cover and cook 5 minutes. Serve. This should serve 4 to 6 people. Sometimes we serve it with catsup on the side.
Dissolve chocolate in Kahlua. Add to cream cheese. Mix on low speed just until mixed; do not overbeat. Mixture will turn soupy if overmixed. Stir in 1 cup nuts by hand and blend. Chill 4 hours. Shape into 1 large or 2 small balls; chill overnight. Before serving, roll ball in 1 cup of nuts. Serve with assorted cookies (butter cookies, chocolate wafers, etc.).
Mix first 3 ingredients until marshmallows dissolve. Put in refrigerator until thickens. Then add apples and pineapple. Put in refrigerator until set. Then mix last 3 ingredients and spread on top.
For Chocolate Cake, use vanilla flavoring instead of lemon and 1 can Hershey's chocolate syrup. Bake for 1 hour and 45 minutes.
Take the skin off the chicken breasts and wash. Salt and pepper to taste. Place in baking dish. Melt the margarine in saucepan. Add the other ingredients and pour over the chicken. Bake about 1 1/2 hours at 375° or until breasts are thoroughly done.
Combine first 3 ingredients in saucepan. Boil until candy forms a soft ball in cold water. Remove from heat; add vanilla and peanut butter. Beat until mixture thickens slightly. Pour into greased 9 x 9 x 1-inch pan. Cut into squares.
Layer ingredients in order listed through peas. Mix sour cream, mayonnaise and sugar mixture and pour on top of peas. Sprinkle bacon bits and cheese on top if desired. Put in refrigerator. Keeps well.
Mix the dry ingredients together. Add the applesauce, then the egg and milk. Pour into a nonstick loaf pan. Bake at 350° for about 50 minutes. Remove the loaf from the pan; cool on a rack.
Cook oleo, sugar and water in large pan over low heat until melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into large mixer bowl and let stand 10 minutes. Beat in eggs, one at a time, on high. Reduce to low and add dry ingredients. Mix well. Chill 1 hour. Line cookie sheet with aluminum foil. Roll into ball and bake 2-inches apart at 350° for approximately 12 minutes. Place mint candies on top and let set until soft. Swirl to ice cookie.
Cream butter. Add sugar. Beat eggs and add to sugar mixture. Fold in pineapple. Crust bread, cube and fold into mixture. Bake at 400°, uncovered, for 30 minutes. Wonderful with ham.
Cut chicken into small pieces and saute in pan with chili powder or garlic powder. Drain liquid after chicken is cooked. Place chicken in large round bowl. Cut tomatoes into cubes and layer on top of chicken, scallions to follow; salsa and sour cream. Sprinkle whole package of cheese on top of sour cream and pack down firmly. Chill for 2 hours.
Cut meat into 2 or 3 rib portions. Place ribs, meaty side down, in a shallow roasting pan. Roast in a 450° oven for 30 minutes. Remove meat from oven and drain. Turn ribs meaty side up. Reduce oven temperature to 350°. Roast ribs, covered, 30 minutes more. Mix apple butter, vinegar, onion, garlic, 1 to 2 tablespoons water, 1/2 teaspoon salt and 1/4 teaspoon pepper; pour mixture over ribs. Roast, uncovered, about 30 minutes more. Serves 6.
Let cheese stand at room temperature until softened. Roll into 1-inch logs. Roll logs in chili powder and chill. Cut in small pieces and serve.
Brown ground beef with pepper and onion. Drain liquid from beans. Combine ketchup, barbecue sauce, Worcestershire sauce and dry mustard. Drain meat and blend with beans and sauces. Pour into large baking dish (9 x 13-inch) and refrigerate overnight. Bake at 350° for 45 minutes. Yields 10 to 12 servings.
Peel and slice potatoes into 1/8-inch round slices. Heat 1 cup olive oil in a heavy skillet until hot. Add potato slices and sprinkle with salt. Cook until lightly browned. Add finely chopped onions. Reduce heat and cook for 10 minutes until potatoes and onions are tender. Drain oil.
Make corn bread. Debone chicken and cut in small pieces. Mix corn bread with onion, celery, green onion and boiled eggs. Mix broth with corn bread mixture until moistened. Mix soups together. In a large baking dish, place half of soup mixture in bottom of pan. Add dressing mix over soup. Add chicken on top of dressing. Pour remainder of soup on top of dressing. Bake at 350° for 45 minutes.
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes, macaroni, green pepper, tomato sauce, water and chili powder (if using). Bring to a boil; reduce heat, cover and simmer for 20 minutes, until macaroni is tender. Top each serving with sour cream.
Beat eggs and sugar until thick and lemon colored. Add flour, baking powder and flavoring. Pour into a 10 x 15-inch jelly roll pan and bake at 375° for 20 minutes.
Saute onion in butter. Add ground beef, A.1. and salt; brown. Stir in soup and beans or corn. Pour into 1 1/2-quart casserole. Top with potatoes. Bake at 350° for 25 minutes. Serves 6.
Combine chocolate morsels and condensed milk in a microwave bowl. Microwave on high for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in nuts and vanilla. Spread evenly in foil lined 8 x 8-inch square pan. Chill until firm about 2 hours.
Preheat oven to 375°. Cream together butter and sugar until fluffy. Add egg; mix well. Add oil, oats, Grape-Nuts flakes, coconut and nuts. Mix well. Add flour (little at a time), soda, salt and vanilla. Mix well. Form into small balls (walnut size).
In a small saucepan, melt the butter. Remove from heat; add cocoa. Whisk until smooth. Stir in chopped chocolate, sugar and evaporated milk. Bring sauce to a boil over medium heat, stirring the entire time. Remove from heat at once and stir in salt. Cool briefly, then stir in vanilla. Keeps nicely in refrigerator.
Combine beef, cornflakes, parsley, eggs, soy sauce, pepper, garlic powder and minced onion. Make small meatballs.
Heat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie, using 9 inch pie pan. Melt margarine in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.
Mix sugar and cornstarch. Cook eggs, sugar, cornstarch and milk until thick. Layer vanilla wafers, strawberries and pudding in a large bowl. Repeat layers. Top with whipped cream or meringue.
Soak beans overnight, then cook until soft, drain and save liquid. Saute onions and garlic in oleo, add to beans and season with 1 to 2 tablespoons cumin. Cook until thick and use leftover liquid if necessary.
Mix in order given: eggs, brown sugar, sugar, syrup, soda, oleo, peanut butter, oatmeal, vanilla, chocolate chips and M&M's. Drop on a cookie sheet with a large spoon and then flatten batter with a fork. Bake for 13 minutes at 350°.
Mix yeast in a little warm water to dissolve. Cream butter, margarine and eggs (yolks). Add sour cream and yeast (use a wooden spoon). Mix. Add flour a little at a time. You can then use your hands to mix real well. Take some dough and roll out on floured table. Cut with juice glass or whatever size you want. Put fruit topping on. Bake 9 to 10 minutes in 425° oven.
Saute onion and celery in margarine. Mix in other ingredients and bake at 350° for 45 minutes.
Peel potatoes and chop into tiny cubes. Boil in water 5 to 10 minutes and drain. Mix potatoes with onion, flour, butter, salt and pepper in a bowl gently. Grease casserole dish with margarine. Pour potato mixture in casserole dish and set in refrigerator for a few hours or overnight. Bake at 350° for 1 hour.
Heat oven to 350°. Line cookie sheet with foil. Arrange chicken breasts on prepared cookie sheet. Brush each with mustard. Sprinkle with onion and grated Swiss. Bake for 12 to 15 minutes, until chicken is cooked through and cheese is melted. Serves 4.
Brown hamburger, onions and green pepper in skillet. Add seasonings to taste. Add taco mix with water as directed on package. Spray or grease 9 x 13-inch pan. Pat biscuits out to fit bottom of it. Bake 8 to 10 minutes. Remove from oven and spread hamburger mixture over it; top with cheese. Bake 15 minutes or until hot at 350°. Serve with chopped lettuce, chopped tomatoes, sour cream and salsa for each to put on their own serving.
Cut round steak into cubes and brown in butter. Sprinkle flour over meat. Add onion soup mix, 1 cup water and 1 cup milk. Simmer 45 to 60 minutes. When ready to serve, add sour cream and heat again. Serve over noodles or rice.
Brown pork chops quickly. Put in a 13 x 9-inch baking dish. Mix soups together and pour over pork chops. Sprinkle caraway seed on top. Bake 1 hour at 350°.
Blend together well. Shape into ball. Roll in chopped pecans. Chill well. Serve with vanilla wafers. Makes 1 large or 2 small cheese balls. Can be made ahead and frozen.
Combine first seven ingredients with 3 cups water and 1 teaspoon salt. Boil, cover and simmer 1/2 hour. Stir occasionally. Add noodles; cover and simmer, stirring occasionally, until noodles are done, about 1/2 hour. Serves 8.
Grease casserole dish. Arrange in layers asparagus (cut into 1-inch pieces), mushroom soup, sliced eggs, cheese and almonds (add asparagus liquid if needed). Top with cracker crumbs and dot with butter. Bake for 30 to 40 minutes at 350°.
Cut all onions to about 4 inches in length; clean and peel. Cut the cream cheese into 8 equal parts. Take 1 onion and mold 1 part of the cream cheese around the white end of it about halfway down, then take 1 slice of the beef and wrap around the cheese.
Mix butter, sugar, flour and baking powder. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Preheat oven to 350°. Grease and flour 2 loaf pans or 18 to 24 muffin tins (or line with paper liners). Beat eggs, sugar, vanilla and oil. Add dry ingredients. Stir in zucchini and nuts. Pour into prepared pans. Bake at 350° for approximately 1 hour for loaf pans; 15 to 25 minutes for muffins.
Cook spaghetti; drain in cold water. Add Italian dressing, seasoning, bell pepper, mushrooms and green onion. Blend Pasta Salad Vinaigretta with oil and vinegar. Add diced cucumbers; season to taste. Cover and refrigerate overnight. When ready to serve, add diced tomatoes.
Mix together the dry ingredients (flour, cocoa, baking powder, soda, salt and cinnamon) and set aside. Mix together, creaming the butter, sugar, eggs, vanilla, orange peel and zucchini. Stir in alternately the milk and dry ingredients into the zucchini mixture. Add 1 cup chopped nuts. Pour into 10-inch buttered Bundt pan. Bake at 350° for 1 hour.
After cooking corn bread, cool and crumble. Add all ingredients, except broth. Mix well. Add broth, enough to make very juicy (as it will thicken when cooking). Bake at 350° for about 30 minutes or until top is brown.
Grate and mix all cheeses; set aside, until room temperature is reached. Add other ingredients. Spread 3/4 cup nuts over waxed paper. Shape mixture into ball and roll in nuts. Let stand in refrigerator for 24 hours before serving. Take ball out 2 hours prior to serving with assorted crackers.
Place cereal in a large bowl; set aside. In a saucepan over low heat, melt chips, butter and peanut butter together, stirring often and until smooth. Turn off heat and add vanilla. Pour over cereal and toss until evenly coated. Take a grocery bag and pour in the powdered sugar, then the cereal mixture. Shake until all pieces are well coated. Spread on wax paper to cool. Store in airtight container.
Mix all the ingredients together. Best if left to make over night. Roll out and cut into shape. Cook in aluminum pans with butter. Bake at 350 degrees for 30 minutes.
Stir mix on top of the stove. Cool for 1 hour. Pour mix into the pie crust. Serves 4 people or more, depending on how large a piece you would like.
Mix all ingredients well. Put in refrigerator; let stand 24 to 48 hours before serving. Keeps indefinitely in refrigerator.
Add marshmallow cream to cream cheese, blend well. Add cool whip and serve with chunks of fresh fruit.
Preheat oven to 350°. Grease and flour 9 x 13-inch dish. Dump pineapple in dish, followed by can of cherry pie filling. On top of that, dump dry cake mix. Then, thinly slice margarine and spread over top of cake mix. Bake for 1 hour at 350°. It's best to eat it warm.
Form crust to shape of pie plate. Pare and slice apples. Mix together sugar, flour, cinnamon and salt; toss with apples and put in pie plate. Dot the top with the butter. Place top crust on (cut slits in crust). Moisten edge of apple filled crust and flute edges. Microwave 10 minutes on High. Then continue baking in a preheated 450° oven for 10 to 15 minutes until golden brown.
Cook potatoes in boiling water to cover 8 to 10 minutes or until tender. Drain and set aside. Melt margarine in a heavy nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 2 to 3 minutes. Combine mayonnaise and next 4 ingredients. Stir into onion mixture. Add potatoes; cook, stirring constantly 2 minutes or until thoroughly heated. Yields 6 servings (156 calories, 6% from fat; per 3/4 cup serving).
Mix together all dry ingredients. Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Blend in dry ingredients. Mix together oats, coconut, raisins, dates and nuts. Stir into creamed mixture. Shape into small balls, walnut-size, and place well enough apart to spread while baking on greased cookie sheet. Bake at 350° for approximately 12 to 14 minutes. Makes 6 dozen.
Place all ingredients in gallon jar. Add 2 cups hot water to dissolve. Stir until dissolved. Fill jar to make 1 gallon tea. Serve over ice.
Brown ground beef; drain and add sauce. Let simmer on low. Cut up sausage into bite size pieces and brown. Cook lasagna noodles by directions on box, when done, rinse with cool water and strain. In 13 x 9-inch baking dish layer ingredients. Start with thin layer of sauce, noodles, Ricotta cheese, sauce, sausage and Mozzarella cheese. Repeat layer again, ending with sauce. Put layer of Mozzarella cheese; sprinkle with Parmesan cheese and bake at 350° for 30 minutes. Let stand for 5 to 10 minutes, then cut into squares.
Combine lettuce, tomatoes, beans, cheese, and Frito's. Pour dressing over mixture and mix well.
Dissolve Jello in one cup of boiling water, add pineapple with juice and strawberries. Pour one half of this in dish and let set solid in refrigerator. Mix sour cream with mayonnaise and spread over Jello layer. Sprinkle nuts over this and top with remaining Jello and let set again.
Cook the giblets first. Crumble cornbread and mix with Pepperidge Farm stuffing mix. Lightly saute onion and celery in butter. Add cornbread mixture and other ingredients; mix. Add more broth if needed to moisten. Bake in shallow pan at 400° for 15 to 25 minutes, or stuff turkey.
Drain oranges, reserving 2 tablespoons of syrup. Set aside. Blend together mayonnaise, mustard, lemon juice, coriander and reserved syrup. Set aside.
Place graham crackers broken into singles in bottom of flat pan. Combine pecans, sugar and margarine in saucepan. Bring to boil. Spoon over graham crackers and place in 400° oven for 8 to 10 minutes. Remove from oven and place on wax paper until cool.
Saute tomato, green pepper, mushroom soup and onion in butter for 5 minutes. Add celery soup; cook 5 minutes. Add tuna. Cook 2 minutes. Pour over rice.
Mix together and pour into 13 x 9-inch well-greased pan. Bake at 350° for 30 minutes or until browned.
Mash together first 5 ingredients. Wrap around each olives. Bake at 400° for 15 minutes.
Mix butter and sugar well. Add eggs, then add other ingredients. Bake at 350° for 20 minutes.
Sift dry ingredients into a large bowl. Add sugar, oil and eggs. Beat 1 minute with electric mixer. Add carrots, pineapple, nuts and coconut. Mix and pour into a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Melt margarine in a 13 x 9 x 2-inch pan. Add remaining ingredients, one at a time, in layers. Bake in a 325° oven for 25 to 30 minutes. Let cool. Cut into small bars.
Mix soy sauce and cornstarch, then add broth, mustard and ginger. Set aside. Heat oil in skillet; stir-fry onions and peppers for 3 minutes. Stir in pea pods and cook an additional 2 minutes. Stir in sauce mixture and bring to a boil, stirring constantly. Gently stir in bean sprouts until warm. Serve over rice. Good served with baked chicken.
Melt chocolate over hot water; add flour, 8 tablespoons sugar and salt. Combine milk and water; add slowly, stirring constantly, to chocolate mixture. Cook over hot water until thick and smooth or cook in a kettle such as a pressure cooker which has a thick bottom. Add beaten egg yolks. Cook 5 minutes, stirring constantly; cool. Add flavoring. Pour into baked pastry shell. Cover with meringue made of the stiffly beaten egg whites and 2 tablespoons sugar. Bake at 325° for 20 minutes. Yields 6 to 8 servings.
Brown sausage; drain. Grease 9 x 12-inch pan. Put bread cubes on bottom. Add meat. Pour other ingredients on top. Top with onions. Refrigerate overnight (very important). Bake at 350° for 40 minutes. Do not overbake.
Combine cake mix, sour cream and eggs in large bowl. Bring water, butter and chocolate to a boil in saucepan. Stir hot chocolate mixture into cake mixture until blended. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Cook carrots; drain and cool. Cut onions and green peppers in round slices and mix with cooled carrots. Mix other ingredients together and pour over vegetables. Cover and marinate for 12 hours or more. Will keep 2 weeks in the refrigerator.
Heat oven to 400°; grease 10 x 1 1/2-inch pie plate. Beat first 5 ingredients 1 minute, or until smooth. Pour into pan and spoon cherry pie filling over batter. Bake 25 minutes. Mix butter with Bisquick; add sugar and cinnamon. Crumble on pie and bake 10 minutes.
In a heavy skillet, cook bell pepper in the oil over moderate heat until soft. Let cool. Combine everything with pepper except crab meat until well blended. Gently stir in crab. Place mixture in buttered baking dish and sprinkle with almonds. (Can prepare 1 day ahead to this point. Keep covered and chilled.) Bake at 375° for 25 to 30 minutes until top is golden and mixture is bubbly. Serve with pita triangles.