HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt Velveeta cheese and then add can of Ro-Tel and cooked, crumbled sausage. Stir together. Serve hot or cold with chips. Delicious!
Cook marinade for 10 minutes; cool and pour over steak. Marinate overnight or 10 to 12 hours. Great for barbecue!
Bake for 1 hour in 350° oven. Nuts may be added.
Melt butter or margarine and milk over very low heat. Stir continually. Mix powdered sugar and coconut into mixture and place on cookie sheet. Place in refrigerator	until completely cold or overnight.
Cook and stir cornmeal and water until like mush. Remove from heat. Add sugar, baking powder, salt and butter. Stir in milk and well beaten egg yolks. Fold in stiffly beaten egg whites. Bake in a greased 2-quart casserole in a slow oven at 325° for 50 to 55 minutes. Serves 8.
Mix all together. Spread on tray. Cover the top with 3/4 to 1 whole bottle of chili sauce. Put into refrigerator and chill overnight. Top with chopped crab as thick as desired. Sprinkle with parsley flakes.
Mix dry ingredients; add milk, egg and onion. Drop by heaping teaspoon into hot shortening. Fry until golden brown.
Cut peppers in half and remove seeds. Combine all ingredients except peppers and cheese. Stuff peppers with ground beef mixture. Place in crock-pot. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Sprinkle with cheese during last 30 minutes of cooking time. Makes 6 servings.
Dip potatoes in oil. Place in shallow pan. Sprinkle with salt and pepper. Bake at 400° for 45 minutes. Sprinkle with paprika last 10 minutes of baking.
Pour hot water over gelatin, stir until dissolved. Refrigerate, stirring occasionally, until consistency of unbeaten egg whites. Add pineapple, cottage cheese, celery and walnuts. Pour into 8 x 8 x 2-inch pan. Refrigerate until firm. Frost with combined cream cheese, mayonnaise and lemon juice.
Chop olives, green onions (including tops), peppers (including seeds) and tomatoes. Add remaining ingredients. Mix well.
Mix all ingredients together. Roll into walnut size balls. Bake on greased cookie sheet at 325 for 20 minutes.
Butter 9 x 13-inch loaf pan or casserole. Mix all the ingredients all together and refrigerate 3 hours. Bake at 350° for 1 hour.
Preheat oven to 400°. Soak corn in cold water 30 minutes; drain.
Mix all ingredients together. Put in baking dish. Place sliced bacon on top. Bake about 45 minutes at 400°.
In a saucepan, combine berries and sugar. Place over medium or low heat; stir until berries cook into a sauce, about 15 minutes.
Mix well; drop from spoon onto waxed paper or pour into pan and cut into squares when cooled.
Melt butter in a Pyrex dish. Add rice and soups. Stir together. Bake 1 hour at 350°. Delicious.
Mix sugar and shortening. Beat well. Add beaten eggs, flour and milk. Beat batter well; this is the secret to this cake. Stir in coconut. Bake in tube pan 1 hour and 10 minutes at 350°.
Cut zucchini into slices about size and shape of apple slices. (Remove large seeds.) Mix ingredients. Place in unbaked 9-inch pie shell. Top with crust. Bake at 375° until brown and bubbly.
Lay out the biscuits like you're going to bake them. Press out a hollow in the center of each biscuit. Mix cream cheese and powdered sugar together (more or less to taste). Spoon into hollows of biscuits.
Mix flour, soda, spices, oats and raisins. In a separate bowl, combine applesauce, oil, egg, vanilla, and sweetener. Beat lightly and gradually add to dry ingredients. Mix until lightly moistened. Drop on greased cookie sheet. Bake for 10 minutes at 375° or until lightly browned around edges. I like to add chopped nuts when you add raisins.
Brown chopped green peppers and garlic salt in oil. Turn heat to 225°. Add tomatoes and cook over low heat approximately 5 minutes. Place fish (lightly seasoned with salt and pepper) into tomato mixture. Cover and cook over low heat for 20 minutes. While fish is cooking, mix 1 tablespoon cornstarch with enough water to make a thin solution. Add 1 tablespoon soy sauce and 1/2 teaspoon Accent. When fish is cooked, add mixture and glaze fish with it. Layer chopped green onions, including the greens, over the fish and serve on a bed of rice.
Brown meat; add onion. Cook until tender. Add soy sauce, bouillon, soup, water and garlic. Cook on low until meat is tender. Add green pepper and cook until pepper is tender. Add cornstarch (mix with about 1/2 cup water), stirring constantly while adding, until mixture thickens and comes to a boil. Serve on mashed potatoes with chow mein noodles sprinkled on top.
Cut fillets into serving size pieces. In a shallow saucepan, melt margarine. Add garlic. Place bread crumbs in shallow baking dish or pan. Dip fillets into garlic butter, then roll in bread crumb mixture. Place fillets on baking sheet. Drizzle any remaining garlic butter over fillets. Bake at 450° for 10 minutes per inch of thickness or until fish flakes easily with a fork. Makes 4 to 6 servings.
Combine ingredients. Microwave 3 to 5 minutes. Drop on cookie sheet and put in refrigerator until set, about 10 minutes.
In a small saucepan, beat 2 tablespoons milk, 1 tablespoon butter or margarine and 1 teaspoon instant coffee until butter or margarine has melted. Add to 1 1/2 cups confectioners sugar. Blend until smooth.
Combine all ingredients in a 7 1/2 x 12 x 1 1/2-inch baking dish. Mix thoroughly. Bake, uncovered, at 375° for 30 to 35 minutes. Makes 6 to 8 servings.
Heat oven to 350° (325° for Pyrex dish). In 9 x 13-inch pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly. Cut into bars. Store, loosely covered, at room temperature. Yields 24 to 36 bars.
Bring applesauce to a boil. Stir into jello. Add raspberries. Chill until firm. May top with sour cream and nuts. Yields 8 servings. Preparation Time: 10 minutes.
Wash and drain artichoke hearts. Mix all ingredients together; chill for 1 hour. Shape into balls; roll in Italian cheese. Serve at room temperature.
Mix pudding mix, milk, sugar, sour cream and half carton of Cool Whip. Place a layer of vanilla wafers in large dish. Add half of pudding mixture and add a layer of chopped bananas. Repeat all three layers and spread remaining Cool Whip on top. Chill overnight. Makes a light, cool dessert.
Sprinkle gelatin over 1/4 cup cold water in a saucepan. Let stand 1 minute. Add the 3/4 cup water. Stir over low heat until the gelatin is completely dissolved. Add passion-orange juice and blend. Cool until thickened, stirring occasionally. Fold in stiffly beaten egg white and 3 ounces of whipped topping. Pour into graham cracker pie shell. Let set until firm. Top with 1 ounce whipped topping.
*Or 3 teaspoons cinnamon, 1/4 teaspoon ginger and 1/2 teaspoon cloves.
With fork, mix first 4 ingredients. In small bowl, beat 1/2 cup water and remaining ingredients. Add to first mixture and blend with a fork until dry ingredients are moistened. With hands, mold dough into a ball and chill at least 15 minutes. Dough can be stored in refrigerator for up to 3 days or it can be frozen until ready to use.
In a stainless steel or enameled kettle, cover beef knuckles and marrow bones, chuck, beets and cold water. Bring the water to a boil, skim the froth as it rises to the surface, and add celery, carrot, onion (all cut into 1-inch pieces), salt and bay leaf. Bring the water to a boil and simmer the mixture, covered, for 45 minutes.
Do not dilute soups; spoon evenly over chicken. Cover top with stuffing. Melt margarine; pour over top. Pour chicken broth over mixture. Bake 30 to 45 minutes at 350° (until brown).
Mix together sugar, flour, baking powder, salt and margarine. Set this aside. Beat eggs, milk and vanilla. Add to dry ingredients. Pour into greased cookie sheet. Bake at 350° until done. While hot, spread top with peanut butter. Cool cake and pour melted chocolate over top. Refrigerate until chocolate is set. Cut into squares and store in a tightly covered container.
Cream sugar, eggs and oil until creamy. Sift dry ingredients together. Add flour and buttermilk to mixture. Beat 5 minutes by hand. Fold in jam, raisins and nuts. Makes 3 layers. Bake at 350°.
Make a syrup of the sugar, water and cinnamon.	Add the butter. Sift the flour, salt and baking powder together. Cut in the shortening. Add the milk; stir until moistened. Roll dough 1/4-inch thick; cut into 5-inch squares. Arrange 4 pieces of apple on each piece of dough; sprinkle with sugar and cinnamon. Dot with butter. Fold corners to center; pinch edges together. Place, 1 inch apart, on a greased baking dish.	Pour over the mixture of sugar, water, cinnamon and butter (which has been brought to a boil). Bake at 375° for 35 minutes, or until apples are done.
Melt oleo in mashed potatoes.	Beat in sugar, eggs and salt. Add flour, sifted with baking powder and nutmeg. Dough should be just stiff	enough	to handle without sticking. If too stiff, add a bit of milk.
Beat all ingredients together except nuts. Put in refrigerator to chill. Take out and roll in Saran Wrap to cover the nuts around cheese ball. Twist at top and put in refrigerator to chill. Serve with butter flavored crackers.
Peel eggs; slice in half lengthwise and carefully remove yolks. Mash yolks and add mayonnaise; stir well. Stir in salad dressing, relish, mustard and salt. Stir in crumbled bacon. Spoon yolk mixture into egg whites. Garnish halves with gherkin slices.
Pour juice into punch bowl. Add ice cream, using small spoonfuls. Add ginger ale and stir slightly. Serve immediately.
Combine milk and egg; stir well. Combine flour and seasonings; stir well. Dip each piece of chicken in flour; dip in milk and egg mixture and again in flour. Fry in oil or Crisco until golden brown. Reduce heat. Cook, uncovered, for 25 to 30 minutes. Drain on paper towels.
Spray a 9 x 13-inch dish with nonstick spray. Place potatoes in the prepared dish. Combine the salt, sour cream, pepper, onion and soup. Pour over the potatoes. Sprinkle cheese over all. Melt margarine and combine with corn flakes. Sprinkle over casserole. Bake at 350° for 30 to 45 minutes or until bubbly and slightly brown around edges.
In 9 x 13 baking dish, make a layer using half of the bread and then a layer using all of the meat. Sprinkle on half the cheese and add another bread layer. Sprinkle on the remaining cheese. Dot with butter.
Cut a slice from top of each tomato; hollow out small well in center. Season with salt and pepper and parsley. Put 1 teaspoon of mixture in well and on top of each tomato. Broil 3 minutes. Sprinkle with Parmesan cheese and broil until lightly browned.
Cream butter with white sugar and eggs. Add sifted flour, baking soda, salt, spices, coffee and vanilla.
Fix potato flakes according to package directions adding onion flakes to water. Set aside to cool. Add egg, cottage cheese and grated Cheddar, mixing well. Put in well buttered casserole, top with Parmesan and garnish with chopped parsley. Bake in 350° oven 30 to 40 minutes until set and lightly browned. Serves 8.
Mix together the flour, salt, margarine and 1/3 cup pecans. Pat into bottom of a 9 x 13-inch pan. Bake at 325° for 25 minutes. Cool.
Mix altogether and bake at 350° until knife comes out clean. Bake 45 minutes.
Place cooked broccoli in casserole. Blend undiluted soup, mayonnaise, lemon juice and cheese. Pour over broccoli. Top with remaining ingredients in order. Bake, uncovered, at 350° for 30 to 40 minutes. Serves 6.
Cook onion, carrots, pepper and peas in 1/4 cup cooking oil for about three minutes. Add meat; remove from pan. Add about 1/4 cup more oil and add rice. Cover on low heat for about three to four minutes. Add cooked vegetables to rice. Scramble eggs and add to rice. Season with soy sauce to your liking.
Mix poultry seasoning, cream of celery soup, chicken broth and cream of chicken soup together. Layer in casserole dish: Pepperidge Farm stuffing mix, cubed chicken, soup mixture and end with stuffing mix. Pour melted margarine over top. Bake at 350° for 30 to 45 minutes.
Mix all ingredients and pour into a 5-quart Dutch oven. Bake at 450° until thoroughly heated. Can be served hot or cold.
Mix all ingredients. Pour into lightly greased pie plates. Bake at 350° for 30 to 40 minutes. Makes 2 pies.
Preheat oven to 350°. Spray a 9 x 13-inch glass baking dish with vegetable spray. Melt 1/4 cup margarine in a large skillet over medium heat. Add onion and garlic and cook until softened, stirring occasionally, 4 to 5 minutes. Add zucchini. Cook 10 minutes longer. Remove from heat. Stir in 1 cup Monterey Jack cheese, 1/2 cup Parmesan cheese, 1/4 cup bread crumbs and the Italian seasoning. Transfer the mixture to prepared dish. Sprinkle with remaining Monterey Jack cheese. Combine beaten egg whites and half and half. Pour over zucchini. Sprinkle with remaining Parmesan cheese and bread crumbs. Dot with remaining 1/4 cup margarine. Bake until golden brown, about 35 minutes. This can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.
Melt butter. Mix flour, sugar and salt together. Add eggs, vanilla, butter and buttermilk. Pour into unbaked pie shell. Cook 1 hour or until done.
Preheat oven to 375°. Cook	biscuits until they are light brown, but not done. Brown ground beef, drain well. Add onions; cook until tender.	Add barbecue sauce and beans. Heat until sauce bubbles. Put into ovenproof dish. Top with partly cooked biscuits and cheese. Bake in 350° oven until biscuits are brown (about 20 minutes). Serves 4. Serve with salad.
Cut roast into small pieces and cook slowly until done. Add all remaining ingredients. Add more seasonings until taste is to your liking. Thicken soup with cornstarch until desired consistency. Nothing is better on a cold winter evening! Serve with warm, crusty bread.
Melt margarine in a pot. Add sugar and cocoa; mix. Add eggs and mix. Add vanilla and flour. Pour on a cookie sheet. Bake at 350° for 15 minutes or so. Quick and chewy.
Mix dry cake mix, melted butter and 1 egg. Dough will be stiff. Press or spread in a well greased 8 1/2 x 12-inch baking dish. Mix together softened cream cheese, confectioners sugar and 2 eggs. Spread over dough mixture and bake at 325° for 35 to 40 minutes, until golden brown. This freezes well. Good served with Cool Whip and a cherry on top!
Mix sugar and crumbs in 13 x 9 inch glass pyrex dish. Add margarine. Microwave just until margarine is melted. Mix and pat in dish with large spoon. Mix condensed milk and frozen lemonade concentrate gently with a spoon until thick. If you want the filling to be a deeper yellow then you may add a drop or two of yellow food coloring. Pour over the graham cracker crust. Spread Cool Whip over filling. Freeze until time to serve. It will not freeze hard; it will just be really cold.
Peel shrimp uncooked and devein. Cook chicken with salt and pepper until done. Remove skin, bone and cube. Save stock.
Preheat oven to 325°. Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in a large bowl; beat for 3 minutes.
Mix together soup, mayo, eggs and salt and pepper to taste. Carefully fold in broccoli and cheese. Make topping of crushed Ritz crackers. Sprinkle on top and bake 45 minutes at 350°.
Mix butter, sugar, syrup and salt together in microwave. Boil for 2 minutes. Add baking soda. Pour mixture over popped corn in grocery bag 1/3 full. Shake to mix. Microwave 1 1/2 minutes. Shake. Cook for 30 seconds. Keep shaking until cooled.
Combine all ingredients; stir until well blended. Form into 1-inch balls. Place on cookie sheet. Put a chocolate star on top of each. Bake at 300° for 15 to 20 minutes.
Blend the first 8 ingredients. Add next 3 ingredients. Add raisins and nuts. Bake at 350° for 10 to 15 minutes.
Add ingredients in order given. Pour into well-greased 2-quart casserole dish. Bake 1 hour at 350°.
Boil potatoes in jackets until done. Cool, peel and dice. Add onions, green peppers, salt and pepper and mix well. Fry bacon pieces until crisp and drain. Add 1/2 to salad; mix again. Set rest of bacon aside.
Heat oven to 375°. Beat eggs with a fork until well blended. Stir in Wesson oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together the flour, baking powder and salt. Add to egg mixture. Dough will be soft. Drop by teaspoonful on ungreased cookie sheet about 2 inches apart. Stamp each cookie with the bottom of a glass dipped first in oil, then in sugar.
Cook cabbage leaves in boiling water in saucepan for 5 minutes; drain. Combine next 7 ingredients in bowl, mixing well. Shape into 8 rolls. Place on cabbage leaves, rolling to enclose filling. Place rolls on tomatoes in skillet. Simmer, covered, for 35 minutes. Makes 4 servings.
Slice 1 large onion and lay in greased pan. Salt and pepper fish and lay on top of onion. Pour tomato sauce and water mixture over fish. Sprinkle paprika on fish. Mix bread crumbs, cornbread, chopped celery, onion and bell pepper. Place dressing around fish. Bake at 350° for 1 hour or until done.
Parboil celery. Drain. Mix celery with next 4 ingredients. Pour into buttered casserole. Top with buttered crumbs. Bake, uncovered, for 20 minutes at 350°.
Core apple and cut into 1/4-inch slices. Dip in egg; sprinkle with sugar and cinnamon. Fry slowly until brown and tender.
Mix oil, eggs and sugar well. Sift in separate bowl the flour, soda, cinnamon and salt. Mix in with oil mixture, by hand only. Batter will be thick. Add vanilla, apples and walnuts. Bake in greased and floured 13 x 9-inch pan at 350° for 45 minutes.
In large bowl, put in Raisin Bran flakes and pour buttermilk over flakes; let stand 10 to 15 minutes. Combine rest of ingredients; mix until well blended. Fill muffin cups quite full. Bake at 400° for 20 minutes.
Roll first four ingredients in balls and place on cookie sheet. Bake at 375° for 6 to 8 minutes. Place chocolate Kiss on after cookies are baked.
Mix together cake mix, egg and margarine. Pat into a greased and floured 9x15-inch pan. Mix together cream cheese, sugar, eggs, and chocolate chips or nuts. pour this over top of first mixture. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Sprinkle with powdered sugar while hot. Cut into bars.
In skillet melt butter. Add chicken and onion. Brown over medium heat. Add spices. Brown 1 minute. Add water and rice. Cover and simmer 15 to 20 minutes.
Reserve 1/2 cup nuts . Mix all other ingredients well. Take a small bowl and line with wax paper. Pour mixture in bowl. Cover also with wax paper. Chill several hours. Remove onto a serving dish. Press the reserved walnuts onto ball. Arrange crackers around outside.
Mix first 5 items. Pour in crusts; put in refrigerator for 2 hours.
Bake cake as directed in 9-inch cake pans. Cool; cut layers into and fill with the sour cream, sugar and coconut that has been mixed together. Reserve 1 cup of the filling and add to the Cool Whip to frost cake. Then sprinkle coconut on top, if desired.
Mix apples and sugar. Set aside. Mix oil, nuts, eggs and vanilla. Add to apple mixture. Soften raisins in a little water; drain. Add to apple mixture. Sift flour, soda, cinnamon and salt. Mix all together. Bake 1 hour at 350° in a 9 x 13-inch pan.
Mix beaten egg and milk. Salt and pepper turtle cubes. Dip into mixture, then roll in flour. Place in hot oil and cook until golden brown, turning once.
Boil first 3 ingredients until it reaches 250° on a candy thermometer or use hard ball method. While this mixture boils, beat the egg whites until stiff. Add the cream of tartar and beat again. When the mixture reaches the right temperature, add gradually to the egg whites. Beat until stiff. Roll out onto wax paper sprayed with Pam cooking spray. Spread on peanut butter. Roll up and let set for 30 minutes before slicing. Use thread or dental floss to slice.
Cream shortening, sugar, eggs, vanilla and milk. Add dry ingredients. Bake at 350° for 10 to 12 minutes. Could add chocolate chips and nuts, if desired.
Cut chicken into pieces. Dip chicken pieces into sour cream which has been combined with lemon juice and Worcestershire sauce. Roll the chicken pieces in crushed pretzel, coating them completely. Arrange so not touching in a lightly greased baking dish or pan in a moderate 350° oven until crisp and brown on outside and tender and moist within.
Cook tomatoes. Press through sieve to get the juice. Boil the tomato juice. Put into hot jars with 1 teaspoon salt per quart jar. Seal with hot lids (do not cook).
Generously sprinkle garlic salt and paprika on both sides of chicken. Place in one layer in shallow baking dish. Dilute soup with cream and parsley; pour over chicken. Bake uncovered 1 hour until golden at 350°.
Dissolve jello in hot water. Pour into dish. Refrigerate until it starts to set. Add remaining ingredients. Return to refrigerator until firm.
Melt butter and mix with corn flake crumbs. Don't get this too hot. Set aside. After carrots are cooked, melt 3 tablespoons butter in pan over low heat with 1/3 cup onion, stirring often until onion is softened but not browned. Stir in flour, salt and pepper and gradually add milk. Stir until smooth. Increase heat to medium and cook until thickened, stirring constantly. Add cheese, stirring until melted. Remove from heat and add parsley flakes. Put carrots in a baking dish and pour sauce over top and mix. Then sprinkle corn flake crumbs on top of this. Bake at 350° for 20 minutes.
Cook pudding in milk and let cool. Soak raisins 5 minutes. Mix all together and pour into baked pie shell and chill.
Preheat oven to 400°. Beat eggs, butter and 1 1/2 cup of sugar until light. Mix in flour. Mix 2 Tbsp. sugar and cinnamon in a saucer. Shape dough into balls. Roll in sugar and cinnamon mixture and place on ungreased cookie sheets. Bake for 8 to 10 minutes.
Fry bacon in a large skillet until crisp. Cut cabbage into small wedges. Remove bacon from skillet and add cabbage, onion, sugar, water and spices to the bacon drippings. Cook, covered, over medium heat 10 to 15 minutes. Add kielbasa that has been cut into bite-size pieces. Return cover and continue to cook 10 to 15 minutes. Top with crumbled bacon.
In microwave melt butter in bottom of 9 x 12-inch or 9 x 13-inch casserole dish. Add brown sugar and cinnamon. Layer bread, 2 slices deep on top (the crusts can be cut off). In separate bowl beat together the eggs and milk. Pour this over bread. Cover and refrigerate overnight. Bake uncovered 25 to 35 minutes at 350°. Drizzle maple syrup and broil until brown and bubbly (5 minutes or less).
Cook beets till tender. Slip skins by putting in cold water. Cut to size desired and put into boiling brine mixture. Return to boil. Put into sterilized jars and seal.
Boil honey, syrup and sugar 1 minute. Remove from stove. Add peanut butter and mix well. Pour over popped corn. Stir and put out on cookie sheet.
Roll cubed chicken pieces in seasoned flour. Brown in margarine. Add cream of mushroom soup, mixed with water, to chicken and drippings in pan. Simmer, uncovered, 45 minutes. Stir occasionally.
Brown and drain meat, then combine with sauce and spices. Simmer 10 minutes. Put mixture in buns. Add cheese on top of mix to melt.
Blend cornstarch with 1/2 cup pineapple juice. Cook until thickened. Add vinegar, salt, pineapple and beets. Heat through until hot.
In a roasting pan, pour 1/2 can of cream of mushroom soup diluted with water. Put roast in pan, then use the rest of the soup diluted with water over top of roast. Pour package of dry beefy mushroom soup over top of the roast. Let some of the dry soup go into soup in the bottom of roasting pan. Bake in preheated 350° oven.
Boil sliced mushrooms about 3 to 5 minutes in water and about 1 cup lemon juice; drain and cool (this helps to keep them white as will the taste). Break apart cauliflower and broccoli to bite size; mix all ingredients together. Add spices to your taste: celery seed, Mrs. Dash, parsley flakes (dried or fresh), garlic (chopped), oregano, Accent, fresh ground pepper and tarragon leaves. Add 1 to 2 cups of oil, red wine vinegar and 1/2 cup juice from green olives to taste. You can keep this for about a month. Refrigerate; stir often.
Place cold milk, frozen grape juice concentrate and ice cream in blender. Cover; blend until smooth and frothy. Pour into 2 (12-ounce) glasses. Top with scoops of vanilla ice cream. Serve immediately.