HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat and veggies to bite-size pieces. Add water (as much as needed). Best cooked in slow cooker, about 5 hours on high. May cook on top of stove, 1 to 2 hours. Makes 8 to 10 servings.
Cream butter and sugar. Add eggs. Crush vanilla wafers and add with milk. Add coconut and chopped pecans. Bake in tube pan at 350° for 1 hour and 15 minutes.
Cook pudding with milk until boiling and thick. Add cake mix and pour into ungreased 9 x 13-inch baking pan. Sprinkle with the butterscotch morsels. Bake 30 minutes at 350°.
Brown hamburg well (if fatty, drain). Add rest of ingredients and simmer for about an hour.
Place meat in a 12 x 8 x 2-inch greased pan. Mix dressing and put on top. Then add on top of mixture 2 cans cream of chicken soup, 1 can cream of celery soup and the chopped onion. If bread is fresh, toast it! Bake at 350° for 1 1/2 to 2 hours.
Heat oven to 350°. Mix all ingredients in 1 or 1 1/2-quart casserole. Cover tightly and bake until liquid is absorbed and rice is tender, approximately 30 minutes.
Preheat oven to 425°. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie crust. Bake for 15 minutes at 425°. Reduce temperature to 350°. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. Top with Cool Whip, if desired.
Dissolve gelatin in cold water. Heat soup to boiling point and add cheese. Add gelatin and beat until smooth. Set aside to cool. Add vegetables, nuts and mayo. Pour into loaf tin and when firm, slice and serve on lettuce. Can be made in small cupcake tins and unmold one on a lettuce leaf.
Remove bacon and in some of the fryings, add the vinegar, sugar, salt and pepper. Add the cabbage and onion; cook until tender. Then add the crisp and crumbled bacon. Simmer a while longer. You may need to add water from time to time. Serve in a dish with more crumbled bacon, if desired.
In bowl combine sugar, eggs, vanilla and oil. Beat thoroughly with mixer or by hand. Add soda, salt, cinnamon and nutmeg, which have been mixed together, then gradually add the flour. Fold in the nuts, coconut and apples. Spoon into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Marinate chicken with the dressing for about 1 hour. Preheat oven to 375°. Saute green onions and mushrooms in vegetable oil. Pour on top of chicken patties. Bake in oven for about 20 minutes. Remove and place slice of cheese on each patty. Return to oven and bake about 3 minutes or until cheese is melted.
Peel the potatoes and cut them into very thin slices. Heat the shortening in a fryer to 365°. Fry the slices for 5 to 8 minutes until they are golden brown. Be careful not to try to fry too many potatoes at once. Sprinkle with salt while they're hot.
Combine sugar, syrup and water. Bring to a rolling boil. Stir in nuts gradually so as not to lose boil. Keep at a rolling boil until nuts turn a light brown. Remove from heat. Stir in soda and salt. Pour into well buttered pan or platter. Allow to spread on its own. Cool.
Mix Veg-All with Cheez Whiz. Stir in 1/2 oleo. Sprinkle with cracker crumbs. Top with remaining oleo. Bake at 350° for 30 minutes.
Lightly grease a 9 x 13-inch pan or dish and spread the undrained crushed pineapple over the bottom of the pan; add the layer of blueberries and the 3/4 cup of sugar. Sprinkle the box of cake mix on top of the fruit layers, then drizzle the melted butter all over the layer of dry cake mix. Top with generous amount of pecans.
Mix all ingredients well. Turn into greased loaf pan. Bake at 350° for 1 hour. Let stand 20 minutes, then drain liquid from pan. Serves 4 to 6.
Dissolve gelatin in hot water and add sugar. Grind cranberries and apples, then add to gelatin with the remaining ingredients.
Mix the ingredients on plate. Coat washed and cleaned fish in mixture. Heat butter and cooking oil in frying pan. Cook fish until golden brown on medium heat.
Cream together the shortening and peanut butter. Gradually add sugar and brown sugar. Add the egg, milk and vanilla; beat well. Blend in dry ingredients; mix thoroughly. Shape into balls; roll in sugar. Bake at 375° for 8 minutes. Remove from oven; put Kisses on top. Bake 3 to 5 minutes longer.
Pour broth in crock-pot. Add green onions. Stir in pasta and can of chicken with broth. Put frozen broccoli and carrots in a covered pan. Cook until soft (or microwave). Add to crock-pot. Add milk. For desired thickness, add milk, water or thickener. Add cheese. Slow cook as long as possible. Ready to eat in 30 minutes.
Mix together cold. Pour over cukes. Let stand for 2 days. They keep for 3 months in refrigerator.
Preheat oven to 350°. In 8-inch baking dish, place 3 tortillas overlapping slightly. Layer 1/3 of tomatoes, chicken, scallions, chilies, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chilies, olives, sour cream and cheese. Then repeat layers again, ending with tomatoes and cheese. Bake, uncovered about 35 minutes or until bubbly and heated through.
Spread out crescent rolls flat on large cookie sheet, pinching seams together. Press down, then bake as required on package. Blend cheeses, mayonnaise and dill together, then spread on cooled crescent crust. Top with chopped veggies.
In a large microwave baking dish, stir together all ingredients. Microwave on High (100%), stirring once, for 7 minutes. Pour the nut mixture onto a sheet of foil and let cool. Break up nuts and store in cool cups. Makes about 3 cups.
Mix together chicken, sour cream, soup, noodles and milk. Place in 9 x 13-inch baking dish or pan. On top of noodles and chicken mixture, spread broccoli. Press down evenly. Cover top of casserole with stuffing. Bake at 350° for 35 to 45 minutes or until thoroughly hot in middle.
Cream Crisco shortening, sugar, salt and eggs. Add cold and boiling water, 2 cups flour and yeast mixture. Beat well. Then gradually add remaining flour until well mixed. Cover with plastic wrap and refrigerate. Use as needed.
Combine flour, soda, salt and spices; set aside. Combine butter and sugar, creaming well. Beat in eggs and vanilla. Add flour mixture, mixing well. Stir in oats and add nuts, if desired. Drop dough by 1/4 cup measure 5 inches apart onto lightly greased cookie sheets. Bake at 375° for 12 to 14 minutes or until lightly browned. Cool. Makes 2 dozen.
Brown the chili meat in large heavy skillet. Add onion and garlic; stir. Cook together with meat, about 5 minutes. Add can of tomato sauce and water. Add can of tomato paste and water, together with cumin seed. Add chili powder about 1 hour before done and salt and pepper to taste. Simmer, covered, on stove or oven about 2 hours. Remove cover and simmer until thickens.
Cook and stir ground beef, onion and green pepper in large skillet until meat is brown and onion tender. Drain off fat. Stir in remaining ingredients, except kidney beans. Heat to boiling. Reduce heat; cover and simmer for 2 hours, stirring occasionally (or cook, uncovered, about 45 minutes). Stir in beans; heat. Add Tabasco sauce to taste. Makes 4 to 5 servings (about 1 cup each).
Brown and drain ground beef. Add macaroni and cheese, soup and peas to ground beef. Simmer for 10 minutes.
Beat cream cheese until smooth, 1 to 2 minutes. Blend in remaining ingredients except almonds and paprika. Spread mixture in 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake uncovered at 375° for 20 minutes. Serve with crackers or vegetables.
Brown meat; drain. Add onions and garlic; cook until tender. Stir in seasoning mix and water. Bring to boil. Reduce heat. Simmer 20 minutes, stirring occasionally. Add 1 cup cheese; stir until melted. Place shells on cookie sheet. Bake at 350° for 5 minutes. Fill shells with meat mixture. Top with lettuce, tomatoes and remaining cheese. Serve with sauce. Makes 12 tacos.
In a medium mixing bowl, mix all ingredients well. Cover a cookie sheet with aluminum foil and spray with cooking spray. Spoon mixture in heaping spoonfuls onto the aluminum foil. Bake in a preheated oven at 420° for 30 minutes. Makes about 5 or 6.
Melt 2 teaspoons butter. Blend in flour and seasonings. Add milk slowly, stirring constantly. Cook until bubbly. Add cheeses; stir until melted. Add potatoes. Pour half of mixture into a greased 10 x 6-inch baking dish. Put a layer of broccoli. Add remaining potato mixture. Cover and bake 35 minutes at 350°.
Melt butter in saucepan. Blend in flour; mix well. Stir in water and evaporated milk and cook, stirring constantly, until sauce thickens. Drain crabmeat; remove cartilage and flake crabmeat. Add celery, pimento, pepper, hard-boiled eggs, salt and almonds. Pour into buttered casserole. Top with shredded cheese and bread crumbs. Bake at 350° for 30 minutes.
Mix flour, sugar, salt and cocoa. Set aside. Mix milk, egg yolks and butter. Bring to a boil. Add flour mixture. Cook until thick. Cool and pour into baked pie crust. Use egg whites for topping. Makes 1 pie.
Place 1 vanilla wafer in the bottom of each cupcake paper. Mix well the cream cheese and sugar; add eggs, vanilla and lemon juice. Fill papers 3/4 full. Bake at 350° for 25 minutes.
Drain beans and mix with soup in a casserole dish. Spread dried onions on top. Bake at 350° until onions are golden brown.
Mix in a large bowl the hash browns, soup, sour cream, onion, 1 stick melted margarine and cheese. Mix well. Place mixture in a 9 x 13-inch pan.
Boil hot dogs. Mix rest of ingredients in bowl. Cover hot dogs with mixture and drop in hot cooking oil until brown.
Beat eggs, sugar and oil together. Mix the other ingredients and add to the first 3 items, alternating with buttermilk. Last, add Raisin Bran cereal. Bake at 400° for 15 minutes.
To cooked, drained spinach, add beaten eggs, melted butter and all spices and seasonings. Add chopped onion; continue stirring well. Lastly, add 1/4 cup Parmesan cheese and the stuffing crumbs. Stir thoroughly. Spoon into 6 to 8 medium, fresh tomatoes which have been hollowed and drained. Top with remaining 1/4 cup Parmesan cheese and bake at 350° for 20 to 25 minutes, uncovered.
Slice and spread potatoes in a baking dish. Mix soup, milk, onion, salt and pepper; pour over potatoes. Place browned pork chops over potatoes. Bake at 375° for 1 hour.
Mix all ingredients well and pour into pie shell. Bake at 350° for 60 minutes or until knife inserted in center comes out clean.
Marinate the sliced meat in the sauces overnight. Dry in a food dryer or a screen in the oven 200° or less, if possible. Brush with sauces while drying, 4 to 5 hours, depending on oven temperature. My hunter's favorite!
Sift together dry ingredients. Add raisins, chopped walnuts, melted butter and applesauce. Beat until well blended. Pour into greased and floured 9 x 9 x 2-inch or 11 3/4 x 7 1/2 x 2-inch pan or Bundt pan. Bake in moderate oven at 350° for 45 to 50 minutes. Cool. Spread with confectioners sugar butter icing and sprinkle with shredded orange rind. Decorate with whole walnuts, optional (no need to put frosting on or orange rind). Can use oleo or Mazola instead of butter.
In a bowl, combine flour, baking powder, baking soda, ground nutmeg and salt and mix well. Cube unsalted butter and work in with fingers until pea-sized pieces form. Stir in raisins and sugar. Whisk together egg yolk and buttermilk and stir into mixture. Turn out dough onto floured surface and knead 10 to 12 times. Cut in half and pat each half into a 6-inch circle, slice circle into 6 wedges. Transfer wedges in a circle to ungreased baking sheet. Bake in a preheated 375° oven for 18 to 22 minutes until lightly browned.
Preheat oven to 350°. Cream butter and sugar in mixer bowl until light and fluffy. Blend in egg and vanilla. Stir flour, cocoa, soda and salt together. Add to creamed mixture gradually, mixing at low speed, after each addition. Chill for 30 minutes.
Press crumb mix and melted butter in 10 x 16-inch pan. Cream soft butter. Add icing sugar and 2 beaten eggs. Beat until light. Pour over crumbs. Beat 1/2 pint whip cream. Fold in pineapple. Sprinkle with leftover crumbs. Refrigerate 8 hours.
Boil juice from pineapple. Add Jell-O. Let Jell-O set in refrigerator. After jelling, add nuts, cherries, cream cheese and Cool Whip. Fold mixture. Refrigerate until serving.
Mix cream of chicken soup, milk and green chilies. Grate Cheddar cheese. Line casserole dish with one layer of corn tortillas. Spread half of soup mixture over tortillas, sprinkle half of the cheese over mixture. Repeat with remaining ingredients and top with sliced olives. Heat at 350° until cheese is bubbly.
Dissolve gelatin in 4 cups boiling water. Combine sugar and 4 cups cold water. Bring to a boil until sugar dissolves. Add to gelatin and cool. When cool, add lemon and pineapple juices. Mix well. Pour into containers suitable for freezing. Freeze. Take out several hours before time to use. (Should be slushy.) Add ginger ale before serving.
Heat oven to 350°. Grease (not oil) 13 x 9-inch pan. (Lightly spoon flour into measuring cup. Level off.) In large bowl, blend all ingredients. Beat 2 minutes at high speed. Pour into greased pan. Bake at 350° for 45 to 55 minutes or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.
Combine all ingredients and put in a coffee urn. Serve hot. Yield: 30 servings.
Blend egg, milk, sugar and cinnamon. Mix coconut and corn flakes. Dip bread slices in egg mixture and then coat with coconut mixture. Heat margarine in a skillet over medium heat. Brown prepared bread slices in skillet until light golden on both sides. If desired, serve with additional margarine and maple syrup.
Mix the tomatoes, lettuce, radishes and cucumbers. Add the cheese, broken into small pieces, and the cut up olives. Toss with the dressing.
On a cocktail toothpick, string pineapple tidbits, maraschino cherry halves, cubed cheese and grapes. Place on a pretty tray. These are easily made and are usually the first to disappear.
Mix all ingredients together. Pour into a greased and floured loaf pan. Bake 1 hour at 350°.
Skin and wash chicken pieces. Cover with salted water and soak for 45 minutes. Place thighs in dish; season and cover. Place in microwave on High for 8 minutes, then turn 1/2 turn. Then set at High for 8 minutes again.
Whip eggs and almond extract together. Add cake mix and cherries. Mix until moist. Put in greased and floured pan. Cook at 350° for 30 minutes.
In a large skillet, saute onion and rice in margarine for 3 minutes or until onion is almost tender and rice is lightly browned. Add celery and saute 1 minute. Stir in remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer 20 minutes or until rice is tender. Makes 6 servings.
Cream shortening and brown sugar. Add beaten egg. Sift flour and measure and sift with baking powder and salt. Add to creamed mixture and mix thoroughly. Roll out to about 1/4-inch. Cook dates, water and white sugar over low heat about 5 minutes. Avoid scorching. Remove from heat. Cool. Add nuts. Spread filling on cookie dough and roll as a jelly roll. Chill 1 hour. Slice and bake about 12 to 15 minutes at 375°.
Mix melted margarine with the cookie crumbs; press 1/2 of cookie crumb mix into a 9 x 13-inch casserole dish for a crust. Cut softened ice cream into inch slices and place on crumb crust. Drizzle your favorite topping on the ice cream, then spread Cool Whip over topping. Sprinkle rest of cookie crumb mix on top; add chopped nuts, if desired. Keep in freezer until ready to serve.
Melt chocolate and margarine in saucepan. Cool. Beat eggs and sugar until pale yellow. Add the cooled chocolate; stir well. Add flour and salt; blend until smooth. Stir in vanilla. Pour into an 8 x 8-inch pan, greased and floured on the bottom only. Bake at 350° for 20 minutes. Do not overbake.
Heat water and sugar to boiling; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat; stir in lemon peel and juice. Cool to room temperature.
Mix all ingredients and pour into a 1 1/2-quart casserole dish.
Cream sugar and shortening. Add beaten eggs and salt. Add bananas and flour mixture (flour, baking powder and soda) alternately. Bake in lightly greased and floured loaf pans in a 325` oven for 1 hour.
Bake cake in sheet pan. Combine milk and sugar in saucepan and bring to boil. Poke holes in cake with fork, large tong. Pour milk and sugar over cake.
Mix all ingredients well except butter. Put on floured board and knead a few minutes. Roll or pat out. Cut with biscuit cutter. Dip in melted butter and fold. Place in pan. Let rise 30 minutes. Bake at 375° until done. Yields 18 to 20 rolls.
Brown ground meat and onions; drain. Add all other ingredients, except cheese and chips. Pour into a casserole dish; top with cheese and place crushed Doritos on top. Bake at 350° for 8 to 10 minutes.
Blend all ingredients together except cheese and chips. Put in 9 x 13-inch pan. Top with cheese and chips. Bake at 400° for 40 minutes.
Mix first 3 ingredients with mixer. Place next 3 ingredients in separate bowl to dissolve. Add 2 cups flour to butter mixture; blend. Then add the eggs, yeast mixture, salt, then the rest of the flour. Dough will be slightly sticky. Let the dough rise in a dry, warm place for 1 1/2 hours. Punch the dough down and let rise for 45 minutes more. Then form. Roll out enough dough to make a 12 x 16-inch rectangle. Spread soft butter on entire face of dough. Then sprinkle sugar and cinnamon over top of butter.
Cream together sugars and oleo. Add peanut butter and eggs. Mix until well blended. Stir in remaining ingredients. Drop by spoonfuls or make large balls and put on ungreased cookie sheet. Put a few M&M's on top. Bake at 350° for 12 to 15 minutes. Do not overbake.
Place oil in casserole. Cut up potatoes; place in oil. Salt, pepper and Creole season to taste. Mix in oil until coated. Place onion and bell pepper strips on top of potatoes. Slice sausage and place on top. Cover with shredded cheese. Bake until potatoes are done at 375°.
In double boiler heat milk; add marshmallows and melt. When melted, add pecans, raisins and crushed vanilla wafers. Mix together good with hands. (Keep hands greased good with margarine while mixing.) Put cake in loaf pan and refrigerate. Slice thin when cool.
Grease or spray 9 x 10-inch Pyrex dish. Sprinkle the coconut and pecans on the bottom of the dish. Prepare the cake mix according to the directions. Pour the cake mix over coconut and pecans. Microwave the cream cheese and margarine on 80% power until melted. Add one box of confectioners sugar and mix well. Pour this over the cake mix. Bake about 55 minutes at 350°. May sprinkle with confectioners sugar.
Prepare stuffing according to directions on package. Set aside. Next melt the margarine and add the flour. Blend and add the chicken broth. Bring to a boil. To this mixture, add the soup, mayonnaise, lemon juice and sprinkle of curry. Mix together with the stuffing to make the first layer.
Combine ingredients in container of electric ice cream freezer. Add ice and salt to freezer; freeze 15 to 30 minutes.
Mix together well and bake in 9 x 13-inch pan for 25 minutes in 350° oven.
Boil first 3 ingredients 1 minute; stir. Melt together both cheeses and margarine. Add eggs. Add to grits and melted cheese. Pour these into large casserole (I use 9 x 13-inch pan). Put crushed corn flakes on top. Bake at 350° for 1 hour.
Mix well and let set 24 hours. Just before serving, add Fritos corn chips.
Cream sugars and shortenings. Add eggs. Add flour, soda, salt and vanilla. Add chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10 minutes.
Layer ingredients. Spread mayonnaise on top and sprinkle sugar on top. Add grated Cheddar cheese or crisp diced bacon for garnish.
Combine all ingredients. Grease 11 x 15-inch pan. Sprinkle coconut on bottom; pour in batter. Sprinkle chocolate chips on top. Top with chopped nuts. Bake at 325° for 45 minutes.
Combine bread, cheese and sausage and pour into greased 9 x 13-inch pan.
Boil the ground nuts in the water, stirring occasionally, for 30 minutes or until the mixture is the consistency of mush. Mix in the corn meal and salt and let stand for about 20 minutes or until thick.
Combine sugar, salt, cinnamon and nutmeg. Mix with the apples. In a 9-inch pie pan place bottom crust. Fill with the apple mixture and sprinkle butter over apple mixture. Brown sugar may be used instead of granulated. Add the top crust and with a fork, insert a few holes. Bake in a very hot oven at 450° for 15 minutes. Reduce temperature to moderate oven at 350° and bake for 45 minutes. Makes 1 (9-inch) pie.
Combine in a lightly greased souffle dish. Bake at 350° for 20 minutes. Garnish with fresh parsley. Serve with warm thin slices of French bread, corn chips, tortilla chips, Melba toast, etc.
Bake pie crust for 10 minutes at 400°. Slice tomatoes thick and layer in pie crust. Sprinkle with salt, basil, pepper and garlic salt. Mix mayonnaise and Cheddar cheese. Put on top of sliced tomatoes and bake at 350° for 30 minutes.
Cook hamburger, onion, garlic powder and pepper in large pan, then drain off grease. Add 1 large and small can of tomato sauce and 1 large economy size McCormick spaghetti sauce mix; set aside. Boil noodles and drain. Put layer of noodles then layer of meat. Sprinkle with Parmesan cheese, then cover with Mozzarella cheese and then cover with American cheese. Bake at 350° for 16 to 20 minutes.
Place raisins in an 8 x 8 x 2-inch pan. Combine butter and brown sugar in a saucepan; cook and stir to hard ball stage (254°). Pour over raisins. Top with chocolate pieces. Chill until firm.
Melt chocolate bits in double boiler. Cool completely at room temperature. While this is cooling, cream butter, gradually adding sugar. Cream well. Add eggs one at a time, beating well after each. Blend in vanilla and chocolate bits. Beat until smooth.
Bring macaroni to boil, then drain. Add cheese and cream (not milk), then add other ingredients. Mix well; bake at 350° until firm.
Grind cranberries. Add sugar and let stand 1/2 hour. Grind orange and apple; add to the celery and nuts. Mix jello and allow to cool but not set. (Allow for juice that forms on fruit when adding water to jello.)
Mix Bisquick, oil, milk and egg, then add other ingredients. Drip from tablespoon on greased cookie sheet to form circle. Bake 15 to	20 minutes at 425°.	Serve with cheese sauce. Serves 6 to 8.
Tear cake into bite size pieces and place in bottom of large bowl. Mix together milk, confectioners sugar, sour cream and Cool Whip and pour over cake. Mix slightly. Mix together the glaze and strawberries with juice; pour over cake mixture. Chill and serve.
Soften cream cheese; blend with salad dressing and sugar. Fold in whipped cream, fruit cocktail and marshmallows.
Cook sliced squash and onion for 5 minutes in salted water. Drain. Combine soup, carrots and sour cream; fold into drained squash. Set aside. Combine and mix melted margarine and stuffing. Spread half the stuffing in large casserole dish. Add vegetable mixture; cover with remaining stuffing, spreading evenly. Bake at 350° for 25 to 30 minutes.
Cut crusts from bread and cut bread in 1/4-inch cubes. Put in top of double boiler. Add next 5 ingredients. Put over hot water until cheese melts and mixture thickens, stirring constantly. Beat in egg and butter and cook, stirring, about 5 minutes. Serve on toast with sprinkling of paprika. Serves 6.
Cook rice as directed. Butter casserole dish. Mix everything together. Bake at 350° for 30 to 40 minutes. Cover 1/2 the time.
Cook sausage and drain good (crumble). Mix sausage and cheese together in pie shell. Lightly beat eggs and add rest of ingredients. Pour into pie shell with sausage. Run a fork through mixture and mix together. Bake in 375° oven for 40 to 50 minutes. Cool 10 minutes before serving.
In pot, mix cider or juice, sugar and spices and bring to a boil. Reduce heat; simmer 10 minutes. Stir in orange peel. Serve hot.	Serves 8.
Mix flour, sugar, soda and cinnamon together in large mixing bowl. Then add oil, eggs and carrots. Bake in two 9-inch cake pans at 350° about 30 or 35 minutes. Cool and frost.
Saute sunflower seeds, almonds and 2 packages noodles in oleo. Watch so they don't burn.