HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 4 ingredients together well and add remaining ingredients. Mix together well. Place in a baking dish or pan. Sprinkle 1 cup grated cheese on top. Sprinkle 3/4 to 1 cup of herb stuffing on the cheese. Bake at 350° for 30 to 40 minutes. Leftover diced turkey may also be used.
Cook noodles in salted boiling water. Brown onion, pepper and ground beef in Wesson oil. Drain noodles. Mix with corn, soup and tomatoes. Add the two mixtures. Pour into a baking dish and top with grated cheese. Bake at 350° for 45 minutes.
Boil chicken for 30 minutes; strip meat into strips. In mixing bowl, mix the milk, tomatoes and green chillies and cans of soup with mixer. Grease a 9 x 13-inch pan. Layer half of the Doritos, meat, mixture and cheese. Repeat, but put remaining layer of cheese on top. Cook at 350° for 1/2 hour.
I have used 1 pkg. frozen blackberries, 3 c. fresh, blackberries, peaches or apples. Fresh fruit is always peeled, sliced and simmered in a pan with a pad of butter for just a few minutes (just to make them a little soft). No water necessary, fruit will produce its own.
Grease 9 x 13-inch Pyrex dish and arrange peaches evenly over the bottom. Sprinkle the dry cake mix over the peaches evenly, dot with oleo or butter and bake in 350° oven for 55 minutes. When cool, serve with ice cream or nondairy whipped topping.
Combine the first 3 ingredients and let stand for 1 hour. Add remaining ingredients. Mix together. Dough will be soft. Cover and refrigerate overnight. Roll out on slightly floured board. Cut into rolls. Place on well buttered pan. Let rise until double in bulk in warm place (about 1 1/2 to 2 hours). Bake at 425° for 12 to 15 minutes until brown. Makes 3 dozen rolls.
Cook broccoli; drain and arrange in bottom of dish. Arrange chicken pieces over top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder; put over top. Sprinkle with cheese and buttered crumbs. Bake in a 350° oven about 25 minutes.
Blend all ingredients in blender. Serve with fresh vegetables. Store, covered, in refrigerator.
Mix all ingredients in a glass or plastic container. Let it stand in a warm place for 48 hours. It may smell sour and liquid may form on top, so stir before each use. Use now or store it in the refrigerator, but always leave at least 1 cup starter. Feed once or twice a week with 1 cup flour, 1/4 cup sugar and 1 cup milk. Do not use for 24 hours after feeding it. If you feel generous, give 1 1/2 cups plus recipe to a friend.
Mix sugar and butter. Cool. Then mix in eggs and vanilla. Mix flour, cocoa, salt and pecans together and add to liquid mixture. Grease and flour pie plate. Bake at 350° for 30 to 40 minutes. Remove from oven when top of pie begins to crack.
Peel potatoes; slice thin and place in bottom of 13 x 9-inch pan. Brown hamburger with onion; drain. Place on top of potatoes. Spread creamed corn on top of hamburger mixture. Add small amount of milk. Add salt and pepper to taste. Bake at 350° for 1 hour. Remove cover; bake 15 minutes more.
Mix all ingredients except shrimp. Add 2/3 of shrimp to mixture and form into a ball. Roll ball in remainder of chopped shrimp and sprinkle with paprika. Serve with crackers.
Rinse apricots with cold water. Cover with water and cook until very tender. Mash through a coarse sieve and add 1/3 cup sugar. Cook slowly until thick, stirring constantly. Cool.
Mix all ingredients together well. Make into patties. Dip in a slightly beaten egg, roll in cornflake crumbs. Bake in 375° oven until golden brown.
Place hash browns in bottom of flat, glass baking dish. Mix soup and sour cream with enough milk to have a consistency of thick gravy. Pour half of sauce over potatoes and half over the onions. Arrange pork chops on top and spread remaining sauce on top. Sprinkle with rest of onions. Cover and bake in 325° oven for 1 1/2 hours.
Combine the first 4 ingredients in a large zip-top plastic bag. Add fillets; seal bag and shake to coat fillets with cheese mixture. Place on broiler pan coated with cooking spray; discard remaining cheese mixture. Broil 3 inches from heat (with electric oven door partially opened) for 10 minutes, or until fish flakes easily when tested with a fork. Makes 8 servings.
Have you child mix the dry ingredients in a large bowl with their hands. Add the egg, chicken broth and warm water. Stir with a wooden spoon until a lump of dough forms. You may have to take over at this point; the dough gets pretty stiff. Add more flour, if necessary, so the dough is not too sticky for little hands. Flour the work area and roll dough to cut bones from or roll donuts. Bake on a greased cookie sheet at 300° for 45 minutes.
Place enough dressing to cover the bottom of your salad bowl. Add celery, cucumbers, onions, peppers and radishes. Toss well and refrigerate. Just before serving, slice the tomatoes and cut the slices in half. Arrange the slices around the outer edge of your plates and make a bound of salad in the center of each. Sprinkle chopped parsley on top.
In large bowl, sift sugar, cinnamon and salt; mix well. In second large bowl, mix egg white and water. Blend until frothy, but not stiff. Add pecans and mix until coated. Add sugar mixture to cover pecans well. Spread on cookie sheet (ungreased) and bake at 300° for 45 minutes, stirring every 15 minutes.
Preheat oven to 375°. Heat the milk in a saucepan. Add the salt and stir in the cornmeal gradually. When smooth, beat in the butter and eggs. Pour the mixture into a well greased 2-quart baking dish. Bake for 35 to 40 minutes.
Beat cream cheese in small bowl until smooth. Add melted chocolate. Mix well. Stir in crumbs and preserves. Refrigerate 1 hour or overnight. Shape into 1-inch balls. Roll in almonds, cocoa or sugar. Store in refrigerator. Makes about 3 dozen cookies.
Mix the first 4 ingredients and cook about 3 minutes after coming to a boil. Remove from heat; add oats, peanut butter and vanilla. Spread out in a buttered oblong dish or drop by spoonfuls on wax paper.
Brown ground beef. Add onion and stir together. Add sauce and soup. Simmer. Break up tortillas or Doritos and layer alternately with the meat sauce and cheese. Bake at 350° until bubbly.
Preheat oven to 325°. Beat egg yolks and sugar until thick and lemon colored. Add juice and rind of lemon. Add jelly, walnuts, cake meal and potato starch. Add salt to egg whites. Beat until stiff. Fold into yolk mixture and pour into angel food pan. Sprinkle with more nuts. Bake for 1 hour.
Cream margarine, sugar and cream cheese. Add eggs, one at a time, and beat well. Add flour, salt and vanilla. Mix well. Pour into well-greased and floured tube pan and place in cold oven. Bake at 300° for 1 1/2 hours or until done.
Beat eggs and mix other ingredients, then add pecans. Bake 10 minutes at 450°. Turn oven down to 300° and bake for 45 minutes.
Combine cake mix, Jell-O, oil and flour in mixing bowl. Add berries (save juice for glaze) and 1 egg. Blend and then mix well, slow speed, and add one egg at a time, beating well after each egg. Pour into greased tube or Bundt pan. Bake in 325° oven for 45 minutes.
Mix first 4 ingredients together. Pour over crackers. Mix well. Let sit for at least 1 hour.
Cut tips off wings and discard. Cut wings in half. Mix ingredients and pour over wings. Refrigerate 24 hours. Arrange wings in baking dish. Pour some of the marinade over wings. Bake in 350° oven for 40 to 50 minutes, turning once. Can be served or frozen and reheated later.
Melt candy bars and 1 stick margarine on low heat. Beat remaining stick of margarine and sugar until fluffy. Add 4 eggs, flour and soda alternately with buttermilk and mix until smooth. Add melted candy bars; mix well. Stir in vanilla and nuts. Pour into greased Bundt pan. Bake at 350° for 1 hour and 20 minutes.
Mix dry pudding with pineapple; add pecans, marshmallows and Cool Whip. Mix well. Serve anytime.
Cream butter and cheese. Add sugar slowly. Beat well. Add eggs, one at a time. Beat well. Add flavorings and flour. Beat until light and smooth. Bake 1 1/2 hours or until done at 275°.
Mix powdered sugar and peanut butter together until crumbly. Reserve 1 tablespoon. Press remaining mixture into pie shell. Mix pudding with milk until thick. Spoon over peanut butter mixture. Spoon Cool Whip on top. Sprinkle with reserved peanut butter mixture on top of Cool Whip.
Cut and cook squash; drain. Put squash (lightly salted) in 9 x 13-inch baking dish. Pour tomatoes onto squash. Top with cheese. Crumble crackers on top. Put in oven, uncovered, at 400° for 10 minutes to brown top of casserole.
Whip eggs; add all ingredients. Stir well and pour into containers. Store in refrigerator right away. For a richer taste, double recipe and add small bottle inexpensive Irish cream.
Cook pasta and set aside. Brown and crumble sausage and set aside. In large sauce pan, saute garlic in oil for 3 minutes. Add alfredo sauce, mushrooms, pasta, and sausage. Simmer uncovered on medium heat for 10 minutes. Serves 4 big eaters.
Tie celery and pickling spice loosely in a piece of cheesecloth. Place in boiling water and simmer for about 10 minutes. Add shrimp; simmer for 10 minutes. Drain. Arrange sliced onions and shrimp in alternate layers in a bowl. Add bay leaves. Combine remaining ingredients. Mix thoroughly and pour over onions and shrimp. Cover and chill for about 24 hours, stirring occasionally.
Mix together. (Blue cheese comes in 4 ounce brick, you need to crumble it with a fork.) Serve over crisp salad. Not low-calorie, but delicious.
Mix well and let set for 20 minutes, covered, with damp cloth. Roll into 1/8-inch thick. Cut into bite size pieces and drop into hot fat until brown. Great for a snack.
Brown beef and onion together. Pour off fat and add all seasonings and tomato sauce. Add chopped tomatoes. Cook noodles according to the package. Soften cream cheese and mix with the sour cream. Then mix everything together. Pour into greased 9 x 13-inch casserole. Sprinkle grated cheese on top. Bake at 375° for 20 minutes.
Preheat oven to 350°. Put carp on pine board over turkey pan (to catch drippings). Bake for 35 to 40 minutes. Take out and let cool. When cool, throw the carp away and eat the board.
Mix all ingredients and pour into unbaked pie crust. Slice butter 1-inch thin slices and top pie. Bake at 325° for 1 hour.
Separate dough into 12 biscuits. Press or roll each to 1/4-inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon-sugar.
Blend all ingredients in a food processor and pour into a glass bowl or ramekin. Bake at 350° for about 15 minutes or until lightly brown on top and bubbly on the sides. Serve with slices of French baguette for dipping.
Place chicken breast halves in large skillet. Arrange bell pepper strips around chicken. In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; blend well. Pour over chicken and peppers. Bring to a boil; reduce heat. Cover. Simmer 8 to 10 minutes until chicken is no longer pink. Using slotted spoon, transfer chicken and peppers to serving plate; keep warm.
Mix ingredients together, except sour cream and dill weed. Place in a shallow 8-inch serving dish. Place in refrigerator. One hour before serving, frost with 1/2 pint sour cream; sprinkle with dill weed. Serve with Old London Melba rounds. Serves 8.
Saute pepper and shallots in margarine. If using crawfish and ham, add now and saute with seasoning. Add olives and stir in rice. Simmer until heated thoroughly. Serves 6.
Sprinkle crackers over bottom of casserole dish. Using 3 layers, alternate ingredients: oysters, celery, onion, butter. Sprinkle with lemon juice and top with crackers. End layer should be crackers.
Place sliced cucumbers, onions and peppers in a large container. Sprinkle with salt and ice and cover. Let stand 3 hours. Drain well. Add remaining ingredients. Place over low heat. Keep turning pickles until mixture reaches boiling point. Do not boil. Bottle while hot in hot jars. Seal. Let stand 48 hours before eating. Makes 8 pints.
Cut sausage into bite size pieces. Put all ingredients in a large crock-pot for 12 to 14 hours on low or 6 to 7 hours on high.
Mix pudding dry into the cottage cheese. Then add pineapple and fold in Cool Whip.
Mix all together and bring to a boil. Let simmer until flavors blend. This is delicious and will serve 8.
Cream margarine, sugar, eggs and vanilla. Add bananas, but do	not beat until smooth. Add flour by thirds, beating only until well mixed. If using nuts, mix with last addition of flour before adding to batter. Pour	into greased and floured pans. Bake at 375° for approximately 45 minutes until top springs back when touched lightly and sides pull away from pan.
Beat eggs. Add sugar, melted butter, flour, milk and vanilla. Stir well and pour into a well buttered and floured dish or pan. Bake 45 to 50 minutes at 350°. Makes its own crust.
Cook squash in water (covered tightly) for 12 minutes, or until tender; drain well. Add other ingredients to squash, except crumbs, cheese and 2 teaspoons margarine. Stir well. Put crumbs on top; add cheese and dot with butter. Cook for 20 to 30 minutes, or until brown.
Boil whole, unpeeled zucchini for 8 minutes. Slice lengthwise and scoop out middle. Mash or blend with browned sausage and onion. Add cheese, spices, cracker crumbs and egg. Refill the zucchini with mixture and top with more Parmesan cheese. Sprinkle with paprika. Bake at 350° for 35 minutes.
Spread popcorn on a buttered jelly roll pan or baking sheet. Sprinkle with marshmallows and peanuts. Arrange chocolate bars over top. Heat at 300° for 5 minutes. Cool slightly and toss. Makes 2 1/2 quarts.
Boil chicken until tender. Remove chicken from broth. Quarter canned biscuits and add to broth. Debone chicken and add to broth. Simmer until done.
Brown hamburger, onion and green pepper; drain. Add spaghetti sauce and simmer. Cook spaghetti and drain. Add butter, beaten eggs and Parmesan cheese to hot spaghetti. Put in pie pan and form like a crust with spaghetti. Add Mozzarella cheese in center. Pour sauce and hamburg mixture over cheese. Bake 20 minutes at 350°. Add Mozzarella cheese on top of sauce and bake 5 minutes more. Cut and serve like a pie.
Put ground beef in frying pan and brown; drain grease out of pan. Put hamburger back in it, then add spaghetti sauce. Let it simmer, then add the garlic powder. Recipe is for 1 or 1 1/2 pounds of ground beef.
Mix well and keep in tight container. To use: Add 2 teaspoons per cup of hot water.
Mix bananas and margarine together first, then add other ingredients. Bake in a greased and floured loaf pan for 1 hour at 350°.
Mix horseradish and dry mustard well. Melt preserves and apple jelly in saucepan over low heat. Mix with horseradish and mustard. Add ground pepper. Store in refrigerator. Keeps well for a long time. Good with ham, pork or poultry. Good "dipping" sauce with chicken fingers. Can be spread over the top of a block of cream cheese and served as an appetizer with assorted crackers.
Boil until thread in cold water. This makes 3 quarts of popcorn.
Mix well and set aside. The longer it sets, the better. It will get thicker as it sets. Use on fruit salad, slaw or carrot and raisin salad.
Mix pudding and milk thoroughly and until slightly thick. Add Cool Whip and mix together. Place layer of wafers in bottom of 3-quart dish. Top with 2 bananas, sliced. Add half of pudding mixture. Repeat with a second layer of wafers, 2 bananas and rest of pudding mixture. Refrigerate couple of hours or overnight before serving.
Dissolve gelatin in boiling water. Pour into 13 x 9-inch pan. Chill until firm, about 3 hours. Cut into squares or press cookie cutters into gelatin. Lift shapes from pan and serve.
An old chicken is best for soup. Cut up, add half pound lean ham and four quarts cold water; bring slowly to boil. Boil gently until chicken drops from bone. Skim out chicken. Add half cup rice. Cook slowly until rice is tender. Cut white meat of chicken into small pieces and add to broth. Stir in 2 cups rich milk thickened with a little flour. Season with salt, pepper and butter.
In double boiler, melt cheese and heat soup. Add shrimp or crabmeat or both. Add mushrooms and sherry; simmer until all ingredients are blended. Serve with toast points for dipping. Keep warm over chafing dish.
Heat oil in frying pan. Add chicken, soy sauce and stir- fry until chicken is cooked. Remove chicken from pan and set aside. Place onion, garlic, celery and ginger in the frying pan and cook until tender. Return chicken to the pan with onion, celery mixture. Add duck sauce, water chestnuts and red pepper. Heat thoroughly, stirring often.
Brown onions and meat in skillet. Mix with spaghetti, tomatoes, cheese and salt. Place in greased baking dish. sprinkle crumbs on top. Dot with butter and bake in moderate oven (350°) for 30 minutes. Serves 6 people.
Cook sugar, Karo, peanuts and water together. Slow boil 15 minutes or more until peanuts stop popping. Turn off heat when strings from candy to spoon. Add soda and pour immediately into greased tins (3 small tins).
In a heavy pan, brown a roast well on all sides, using a little suet in the pan for your drippings.
Let scalded milk cool to lukewarm. Add all ingredients together in bowl. Let rise 20 to 30 minutes. Roll out on floured board.
Combine brown sugar, margarine and honey in saucepan and stir until melted. Place carrots in ovenproof casserole with cover. Pour honey mixture over carrots and toss. Bake at 400° for 1 hour for baby carrots; bake at 400° for 30 minutes for regular carrots. Stir occasionally to coat carrots with honey mixture.
Brown hamburger and drain fat. Add onion and garlic; cook until onion is soft. Add remaining ingredients and mix well. Serve hot with tortilla chips.
Mix dry ingredients together and cut in butter. Make a well and stir in buttermilk. Pour dough out on well floured board (it will be a bit sticky), but sprinkle with flour (whole wheat). Gently form into a ball. Knead over a couple times and place ball on a round pan and then cut a cross on top of dough. (This is so the inside will bake through.)
Pour ketchup into pan. Slowly stir in Coca-Cola. Place pork chops into Pyrex baking dish. Pour sauce over. Bake in 350° oven for 1 hour or until done. (Thicker chops may require more time.)
Bring to boil and cook 5 minutes. Add vanilla. Stir in Rice Krispies. After mixture is cold, roll into logs or balls and roll in powdered sugar.
Wash peppers in sudsy water until squeaky clean. Cut peppers into bite size pieces and pack in hot clean jars. Put 1 garlic bulb and 1 jalapeno pepper in each jar. Fix only 1 jar at a time. Boil the ingredients (water, salt and vinegar) to a rolling boil and pour over pepper in the jar. Seal and turn upside down in a dark place for 24 hours. Remember, fix only one jar at a time, and keep everything hot at all times.
Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well blended. Allow to cool. Add eggs, one at a time and beat. Add dry ingredients, then nuts and chocolate. Pour into greased, long and shallow pan. Bake at 350° for 25 to 30 minutes. Makes 48 squares. When cool, cut in 2 x 2-inch squares.
Put vinegar, water, sugar and 2 tablespoons butter on stove and bring this to a boil. Take flour, 1/3 cup butter and milk, mix together and by teaspoon drop in liquid. Cook slow. When done, add lemon extract.
Place layers of the vegetables in the order given in crok-pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into crok-pot. Cover and set to low for 6-8 hrs. (High 2-4 hours stirring occasionally).
Mix together salt and flour. Add vinegar and cream. Blend well. Cook sauce in 2 tablespoons of bacon drippings, until thickened. Add bacon and eggs.
Heat oven to 375°. Arrange layer of potatoes in greased 2-quart casserole. Cover with some onion. Sprinkle some combined flour, salt and pepper on top. Dot with some butter. Repeat layers until all are used, ending with butter. Pour milk over all. Sprinkle with paprika. Cover and bake in moderately hot oven at 375° for 45 minutes. Uncover. Bake 15 minutes longer or until tender.
Mix water and sugar together and boil, then all to mixture of all ingredients and chill. Just before serving, add ginger ale.
Mix well. Cook in modern oven at 300° to 350° for about 30 minutes.
Mix all ingredients; add salt to taste. Serve in a dip dish with tostados or chips. Sprinkle with lemon juice to keep from darkening.
Mix first 3 ingredients. Add eggs 1 at a time and beat well. Cook in a greased tube pan in a 350° oven.
Mix all ingredients. Make into 3 rolls. Wrap in foil and refrigerate for 36 hours. Bake 1 1/2 hours at 325°.
Mix together and put pudding on top of Philadelphia cream cheese mix. When completely set, spread Cool Whip over all and top with nuts.
Bake cake in a 9 x 13-inch pan according to directions. Make pudding. Poke holes in cake with fork while still warm and pour kahlua over it. Refrigerate at least 3 hours. Cut cake into 1-inch squares. Layer in a glass bowl as follows: 1/2 cake squares, 1/2 pudding and 1/2 Cool Whip. Sprinkle with half of crushed candy bars. Repeat. Great for large parties.
Mix sugar and flour; pour in rhubarb. Beat eggs and mix all together. Make into paste; pour into unbaked pie shell. Put strips of dough on top and bake at 425° for 10 minutes, then reduce heat to 350° and bake 35 minutes or longer.
Boil, peel and slice potatoes. Add the diced onion; set aside. Cut bacon into 1/2-inch squares and cook until crisp. When done, pour bacon and grease over top of potatoes and onion. Add salt and pepper to taste. Mix about 2 tablespoons sugar with vinegar. Add this sweet-sour mixture to potatoes and bacon and mix thoroughly. After mixing, add more salt and pepper to taste, if desired. Do not refrigerate!
Cook limas in boiling salted water until tender. Drain. Drain chestnuts and mushrooms. Melt butter. Mix all ingredients except onion rings together and pour into greased casserole. Put onion rings on top. Bake at 350° for 30 minutes.
Mix all ingredients with a spoon. Pour into ungreased tube pan or 2 loaf pans. Bake at 350° for 1 hour and 15 minutes for tube pan or 45 minutes for loaf pans.
Cut steak or roast into cubes. Brown steak, chopped onion, margarine, garlic juice and salt. Add mushroom soup, cream of chicken soup and flour. Simmer for 1 to 1 1/2 hours. Combine evaporated milk and lemon juice. Add this to meat mixture. Heat through, but don't boil. Serve over noodles or rice. Serves 4 to 5 people.
Melt butter and brown sugar. Place saltines in a 5 x 7 rectangle on a greased cookie sheet. Place in a 375° oven for 15 minutes until brown and bubbly. Remove from oven and pour on chocolate chips. Let stand 3-5 minutes, then spread chocolate with knife.
Cook potatoes in salted water in Dutch oven until tender, about 30 minutes. Drain well. Mash potatoes until smooth. Add cream cheese, 4 tablespoons butter, garlic salt, pepper and remaining 1 teaspoon salt. Mix until smooth. Gradually add heavy cream, mixing until smooth.
Saute chicken breasts in butter for 10 minutes on each side. Combine seasonings in bowl and pour over chicken. Cover it and simmer for 15 minutes. Remove from pan and set aside 3 tablespoons flour and 1 1/2 cups sour cream. Sift flour into broth mixture and cook until thick and bubbly. Slowly add sour cream and continue to stir until gravy-like. Pour gravy on chicken or put chicken in gravy. Serve with rice, if desired.
Stir milk and syrup together and boil approximately 15 minutes until a firm ball stage. Grease cookie sheet. Place 3 pecan halves for one candy on sheet. Drop caramel mixture by teaspoon on top of pecans. Place one square of chocolate on each candy. Spread chocolate when melted.
Boil peppers 5 minutes in salty water. Slightly brown ground beef with onion. Drain. Add all other ingredients. Mix well and divide in peppers. Place in skillet. Add 1 cup of water (more if needed) and simmer 40 minutes.
Mix flour, margarine, sugar and pecans together. Press in bottom of a 9 x 13-inch baking pan. Bake 15 minutes at 350°. Cool.