HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let cream cheese stand to get soft. Mix together all ingredients and roll into a log and then into nuts.
Open and uncoil rolls and place chicken meat in them and roll up. Layer in casserole dish and cover with soup and milk. Bake until rolls are done. Top with your favorite grated cheese. Put back in oven until cheese is melted. Set oven at temperature on crescent roll can.
Prepare the vegetables by cleaning and cutting them up into medium size pieces and putting them in a large pot of water. Cover with water and let it come to a full boil. (A small container of onion soup mix may be added at this point for additional flavor, if desired.) After the soup has boiled about 10 minutes, lower the fire and let it simmer until the vegetables are soft.
Combine sour cream, mayonnaise, Beau Monde seasoning, dill weed, onion flakes and parsley in a bowl; mix well. Chill. Serve in a bread bowl. Make bowl out of either Hawaiian or rye loaf bread. Scoop out center, leaving shell. Cut top and center into cubes for dipping. May serve with fresh vegetable dippers.
Brown ground beef and onion. Drain grease. Add salt and pepper. Cook noodles; drain. Add cooked noodles to ground beef mixture. Add soup, sauce and water; stir well. Heat until warm.
Put ground chuck, onion and green pepper in two cups of water. Cook and stir until dry. Put in tomato juice, chili mix, mushrooms, beans and cut-up tomatoes. Let simmer for 30 minutes.
Drain liquid from greens into pan. Cook liquid until only a little is left in pan. Add greens, salt, pepper and margarine and bring to boiling. Break eggs on top of greens and sprinkle with cheese. Cover and cook slowly until eggs are done and cheese is melted. Serves 6.
Cream butter; add sugars, eggs, peanut butter, vanilla and corn syrup. Beat well. Add oats, soda and salt. Beat well. Stir in remainder of ingredients. Batter will be thick. Roll and drop 4-inches apart on greased cookie sheet, lightly pressed into Monster Cookies. Bake at 350° for 12 to 15 minutes. Cook until center of cookie is soft. Let cool slightly on cookie sheet, remove and cool completely on a rack. Makes 2 1/2 dozen.
Mix all ingredients together. Makes 2 (9-inch) cakes or 1 long pan. Can be cut in half to make 1 (9-inch) cake. Bake at 350° for 35 minutes.
Drain and slice pickles. Mix other ingredients and bring to boil. Put pickles in jar and pour syrup over them. Will be ready to eat in 4 days.
Brown beef and onion together and add the rest of the ingredients. Place 1/2 mixture in casserole, top with shredded Mozzarella cheese, add remaining mixture and another layer of cheese. Sprinkle with Parmesan cheese and sliced pepperoni on top. Bake at 350° for 45 minutes.
Brown hamburger; drain. Combine soup and Velveeta on low heat. Add chiles and pimentos. Put onion and Longhorn cheese with hamburger. Soften tortillas and roll up. Pour soup mixture over the top of enchiladas. Cover with foil and bake at 350° for 30 minutes.
Grease casserole. Cook and drain macaroni. Brown beef and simmer with sauce. Layer ingredients in the following order: macaroni, meat sauce, sour cream and cheese. Bake at 350° until cheese is bubbly. Freezes well.
Marinate beef in salt and pepper. Heat frying pan. Add oil, then saute garlic until brown. Pan-fry the beef cubes. Add the rest of the ingredients and cook until vegetables are done.
Dump into a 9 x 13-inch ungreased baking pan in order given. Do not mix. Dump in layers. Bake at 325° for about 1 hour. This is most unusual and delicious. Great for lunch boxes and picnics.
Melt chunks of sharp cheese in liquid mixture of milk and asparagus liquid. In casserole, layer asparagus, and egg slices for 2 layers. Thicken cheese liquid with flour. Add salt and pour over casserole. Sprinkle with bread crumbs, paprika and toasted nuts.
In large baking dish (or casserole dish), butter bottom of dish. Place chicken breasts (add salt, pepper and garlic) in dish. On each chicken breast, top with one slice of Swiss cheese. Pour cream of chicken soup on top of this, then sprinkle the stuffing on top and melt butter and pour on top. Bake at 375° for 45 minutes to 1 hour.
Beat egg whites until frothy; add 1/4 cup sugar, beating until stiff. Cream 3/4 cup sugar, margarine, vanilla and egg yolks. Add flour, sifted with baking powder and salt, alternately with milk. Fold in beaten egg whites, also berries.
Mix both cheeses together. Add sugar gradually. Beat in eggs, one at a time. Add dry ingredients and mix well. Add flavoring and butter. Mix well. Fold in sour cream. Pour into ungreased 10-inch spring-form pan. Bake at 325° on middle rack for 1 hour. Turn off oven and leave in oven for 1/2 hour. Refrigerate and top with fruit, if desired.
Combine all ingredients in a large bowl whisking until coffee granules dissolve and all ingredients are well blended. Pour liqueur into containers with lids.	Chill at least 3 weeks before serving. Store in refrigerator. Yield: 6 cups.
Mix crushed wafers and melted butter and eggs. Beat and pour over crust. Add pineapple and slice bananas. Cover with Cool Whip on top. Sprinkle nuts and cherries.
Combine sour cream with tarragon, thyme, garlic powder, paprika and salt. Dip pieces of chicken into sour cream mixture, then into cornflake crumbs, coating well. Melt butter in baking dish. Place chicken, skin side down, in dish. Bake for 45 minutes; turn and bake approximately 20 minutes longer.
Brown beef, onions and green pepper; add salt and pepper. Add tomatoes, spaghetti sauce, pizza sauce, pizza seasoning, celery salt and parsley flakes. Bring to boil and simmer 30 minutes. Mix spaghetti sauce and pepperoni. Put 1/2 in a 9 x 13-inch can pan. Layer Mozzarella cheese and Parmesan cheese. Put in other half of spaghetti, then another layer of cheese. Bake at 350° until cheese melts then turn oven on low until ready to serve. Freezes well. Good warmed up.
Crush cookies and put half of the crumbs in a 9 x 13-inch pan. Mix cream cheese and butter until smooth with a mixer. Fold in powdered sugar and then the whipped topping. In a separate bowl mix pudding, milk and vanilla. Fold cream cheese and pudding mixtures together. Pour into pan with the cookie crumbs. Sprinkle remaining crumbs over top. This may be frozen or just chilled.
Cream margarine and sugar together. Mix in eggs and vanilla. Stir in dry ingredients and set aside.
Mix Cool Whip, 1 large can pineapple, Eagle Brand milk and lemon juice together. Pour in crust. Top with 1 can of pineapple and chopped pecans. Refrigerate.
Cook potatoes in boiling, salted water in saucepan for 20 minutes or until tender. Chill. Remove skins and dice potatoes into a large bowl. Stir in celery, onion, pimento and green pepper. Combine mayonnaise, mustard, vinegar, salt and pepper in small bowl. Stir lightly into vegetables. Blend salad. Tastes best when chilled to blend flavors.
Cook and stir onion and celery in margarine in medium skillet ove medium heat until tender. Stir in seasonings. Add onion mixture and water or broth to bread cubes in large bowl. Toss to mix. Stiff neck and body cavities of turkey. Roast immediately. Makes 8 cups; enough for a 12 pound turkey.
Saute seasoning in margarine. Add milk, soup and crawfish. Simmer 20 minutes. Add cornstarch, if needed for thickening. Pour in pie shell. Place other shell on top. Press edges together. Bake at 350° until brown.
Mix all ingredients together until well blended. Roll into a large ball. Place wax paper around, then Saran Wrap and refrigerate overnight. Serve with any type of crackers. It is also good on bread.
Stew chicken breasts and pick from bone. Put chicken in greased dish. Add soups and milk. Melt butter in chicken broth. Add Stove Top stuffing.
Saute onions, celery and bell peppers in butter. Add soup, pimentos, Ro-Tel, Velveeta and chicken. Stir to melt cheese. Add pasta to mixture. Cover and bake at 400° for 15 to 20 minutes.
Saute onion, garlic, and mushrooms in hot oil until onions are yellow. Add ground beef and cook until brown. Add tomatoes, parsley, salt and pepper; cook slowly, about 45 min. Pour over macaroni. Sprinkle with grated sharp cheddar or parmesan cheese. Serves 6 to 8.
Cook sugar, syrup or molasses and milk until hardens around pan. Stir in walnuts; cook and put in pans.
Mix ingredients. Sprinkle liberally with oregano and freshly ground black pepper. Toss with a dressing of 1 part lemon juice and 2 parts good olive oil.
On 12-inch round platter, mix 2 cans of refried beans with onion. Spread over platter. Spread sour cream over beans. Grate Cheddar cheese, enough to cover sour cream. Layer tomatoes, then black olives. Chill overnight. (Optional: Slice avocado on top of olives. Brown ground beef and put between refried beans and sour cream. Top with jalapenos and sliced green onions.)
Place chocolate morsels, marshmallows and peanut butter in a double boiler. Over low heat, stir constantly until all ingredients are melted. Fold pecans into mixture. Pour in an 8 x 8-inch dish. Refrigerate 20 to 30 minutes or until set. Cut into 2-inch squares. Makes 16 squares.
Preheat oven to 350°. Melt butter in pan and lightly saut onion, bell pepper, mushrooms and celery. Then combine all ingredients except herb stuffing and paprika and pour into greased casserole.
Bake potatoes until fork tender. In large skillet, saute cooked chicken and onions in oil until onions are tender. Add mushrooms and cook until they become softened. Stir in Manwich sauce, wine, seasonings. Cut each potato in half and fluff up center with fork. In each potato, spread 1 teaspoon butter and 1/2 cup of chicken mixture. Yield: 8 servings.
Mix 2 parts of ginger ale to 1 part white grape juice. Chill until ready to serve. Beautiful when garnished with frozen pineapple rings.
Heat olive oil in large, heavy cooking pot. Crush garlic into the oil. Add bay leaf and onion. Salt lightly. Saute over medium heat until onion turns transparent. Add eggplant, wine and tomato juice. Add herbs. Stir, cover and simmer 10 to 15 minutes over low heat. Add zucchini and peppers. Cover and simmer 10 minutes. Add salt, pepper, tomatoes and tomato paste. Cook until all vegetables are tender. Serve with Parmesan cheese.
Mix melted margarine, 1/2 cup pecans and flour. Pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes or until light brown. Cool.
In large bowl, combine Knox unflavored gelatine and flavored gelatin. Add boiling water and stir until dissolves. Pour into pan and cool in refrigerator.
Cook together all ingredients, except strawberries, until thick. Let cool. Mix with strawberries and pour into baked deep dish pie shell. Refrigerate for 3 to 4 hours. Serve with cool whip topping.
Clean and prick potatoes several times; rub shortening over potatoes and bake in a 375° oven for 1 hour. Cut potato in half lengthwise. Scoop out inside, leaving a thin coating of potato.
Marinate chicken 24 hours before grilling. May want to add cherry tomatoes, onions, green peppers and mushrooms to marinade.
Soak bread in milk; crush with hands until well mixed. Add eggs, sugar, vanilla and raisins; stir well. Pour oleo in bottom of thick pan. Add pudding mixture. Bake until very firm. Cool and cut into squares. Serve with sauce.
Coat steak in flour and brown in shortening about 10 minutes on each side. Combine soup and water. Pour over steak. Bring to a boil. Reduce heat and cover. Simmer 1 hour or until tender. Serves 4 to 6.
Beat first 4 ingredients together until smooth. Fold in pickles, pimento and egg. Cover and chill to blend flavors. Serve as a dip for potato chips, pretzels or raw vegetables. Makes 2 cups.
Measure all vegetables after chopping. Mix all ingredients and pack into clean canning jars within 1/2 inch of top. Process in hot water bath for 55 minutes.
Mix shredded cabbage, chopped mango, green onions (diced or cut into small slices), dash of salt and pepper and diced cheese. Add mayonnaise as desired. You may substitute 1 package of cole slaw mix instead of cabbage. Cover until ready to serve.
Mix together. Grease 2 quart casserole with margarine. Bake at 325° covered for 1 hour.
Mix topping first and let stand (first 4 ingredients). Have ready the flour, sugar, oleo, egg, soda, salt and vanilla. Combine and cream sugar, oleo and egg; add dry ingredients with sour cream and rhubarb. Grease and flour a 9 x 13-inch pan; bake at 350° for 40 to 45 minutes. Put topping evenly over cake before placing in oven. Delicious!
Mix flour and Crisco together. Add eggs and chicken broth; mix well "with hands" until smooth. Roll out on floured counter or cloth. Roll out thin. Cut into 1 inch pieces. Drop into hot chicken broth.
Saute onion and bell pepper in shortening. Add soup, milk and Cheez Whiz; stir until melted. Add broccoli and rice. Bake at 350° for 20 to 30 minutes.
Chop dates, nuts and ginger in food processor or by hand. Blend into cheese. Chill 2 hours and form into 1 large ball or 2 small ones. Cover with coconut. Serve with gingersnaps. Makes 20 servings.
In medium bowl, beat eggs slightly. Add all but pecans and crust. Stir until well blended. Stir in pecans. Pour into frozen pie crust. Bake in a preheated 350° oven on a preheated baking sheet for 50 to 55 minutes. Cool on wire rack. Makes 8 servings.
Cook shells as directed on package. Cook spinach and drain well. Add cheeses and salt. Mix well. Fill shells with spinach mixture. Add ground beef to spaghetti sauce and pour over shells. Cover and bake 45 minutes at 350°.
Mix and store in airtight container. Mix 1/3 cup hot chocolate per cup of boiling water. This keeps for a long time.
Heat broccoli, celery and onion in saucepan for 10 minutes. Cook rice as directed on box. Put Cheez Whiz and mushroom soup together and stir until smooth. Add milk. Put broccoli, celery and onion in casserole dish. Sprinkle with salt and drizzle with butter. Pour rice and Cheez Whiz mixture over broccoli. Bake in preheated 425° oven for 35 to 45 minutes or until golden brown.
Cut chicken into medium size pieces, brown in the 2 tablespoons of oil, browning on all sides. Add onions and bell pepper to the chicken and saute until onion is soft. Add squash, tomatoes, corn and all spices.
Soften gelatin in water. Combine egg nog, sugar and cornstarch in a heavy pan. Heat until it steams. Remove from heat and add gelatin, stirring to blend. Stir in rum. Refrigerate until the pudding begins to set. Fold in whipped cream and turn into a decorative serving bowl. Refrigerate until served. Spoon preserved lingon berries over the pudding or serve with a favorite fruit sauce. Serves 6 to 8.
Combine lukewarm water, sugar and yeast; set aside. In separate bowl mix together remaining ingredients. Stir in yeast mixture. Place in greased bowl. Lightly oil top of dough. Will keep in refrigerator for 4 to 5 days. Punch down dough and form into balls. Let rise 1 1/2 to 2 hours. Bake at 375° for 20 minutes. Makes 27 rolls.
Spray dish with Pam. Place chicken in bottom of dish. Mix sour cream and soup together. Pour over chicken. Crush crackers. Sprinkle over mixture. Melt butter and drizzle over crackers. Top with poppy seed. Bake at 350° for 25 to 30 minutes until casserole bubbles.
Mix and roll into balls. Dip in powdered sugar. Bake at 375° for 10 to 15 minutes.
Cream butter and powdered sugar. Add egg and mix well. Add salt, vanilla and flour. Roll dough to 1/4-inch thickness. Cut into fancy shapes. Bake at 350° for 8 to 10 minutes until slightly golden. Makes 4 to 5 dozen cookies.
Cook onion in butter until lightly browned. Spoon into pastry shell. Blend other ingredients except cheese and bacon. Pour over onions. Bake at 325° for 30 minutes. Top with cheese before baking, or bacon after baking. Excellent without toppings.
Cook bacon until crisp. Remove from skillet and save. Cook chopped onion and garlic until onion is transparent. Add ground beef and deer meat. Cook until it turns from pink to gray. Add seasonings. Cook for 5 minutes more. Add the tomatoes and tomato sauce. Cook covered for 45 minutes more, then add the honey, Tabasco, salt and pepper to taste. Cover and cook for at least 1 hour. Serve with corn tostados or corn tortillas, chopped onions, grated cheese and jalapeno slices.
Preheat oven to 450°. In a medium bowl, combine Bisquick, milk and cheese with a spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown.
Cook raisins in water until soft; drain and cool. Mix together and cream the margarine, sugar and eggs. Mix remaining ingredients well and add to the creamed margarine mixture. Add 1/2 cup nuts if desired. Gently fold in the drained raisins. Roll into balls; roll dough balls in sugar. Place dough balls on ungreased baking sheets and bake 8 to 10 minutes at 350°. These are like a soft Snickerdoodle only with raisins.
Mix together with your hands (it helps to flour your hands first). Press dough out with your hands on a floured surface. Cut with glass to desired size biscuits you want. Bake at 450° for about 15 minutes or until golden brown. Serve with stew or cover with honey or syrup.
In frying pan, brown beef and onion; drain. Add tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate dough into 10 biscuits, pulling each into 2 layers. Press 10 layers into bottom of ungreased 8 or 9-inch square baking pan. Combine 1/2 Cheddar cheese with sour cream and egg. Mix well. Add to meat mixture. Pour over dough in square pan. Place remaining layers of dough on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes. Serves 4.
Cream Crisco and add sugar gradually; add eggs, one at a time; add flour gradually. Combine milk and flavors with mixture and pour into cake pan. Place in a cold oven and cook at 325° for 55 minutes.
Place bread cubes in buttered 13 x 9-inch baking pan. Sprinkle with cheese. Crumble bacon over cheese. Sprinkle chilies over bacon. Beat eggs, add milk, mustard, soup and broth; mix well. Pour this over bread, cheese and bacon mixture. Cover and refrigerate overnight. Bake at 325° for 50 to 60 minutes until set. Let stand 10 minutes before serving.
Sift together flour, ginger, cloves, cinnamon, soda and nutmeg. Beat egg; add butter and molasses with egg, then alternate flour and milk mixture. Mix well. Pour into greased pan and bake at 350° for 40 to 50 minutes.
Dissolve yeast in water. Mix together all ingredients well. Shape into balls and let rise 1 hour or more. Bake until golden brown.
Cook sausage and drain. Cube cheese. Take core out of tomatoes. Mix all together, cover and microwave.
Place milk, sugar and butter in saucepan. Let cook to soft ball stage, stirring constantly. Cool and beat until creamy. Stir in vanilla and nuts. Put in buttered 9 x 9-inch pan.
Cream butter and sugar until light and fluffy. Beat in egg. Blend in sifted dry ingredients and mashed bananas. Pour into greased and floured 8 x 4 x 2 1/2-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Measure cereal into large bowl; set aside. Heat chocolate chips, peanut butter and butter in 1-quart saucepan over low heat, stirring frequently until melted. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large bag; add powdered sugar. Seal and shake until well coated. Spread onto waxed paper to cool. Store in refrigerator.
Brown beef and onion. Add chili seasonings and other spices. In large saucepan, combine all other ingredients and let simmer for 15 minutes on medium heat until piping hot.
Mix cream cheese and Ranch dressing. Shape as desired. Roll in paprika, then in bacon bits. Cover with wrap and refrigerate until solid. Serve with your favorite crackers.
Clean crab meat by removing shells. Place in mixing bowl. Add lime juice, salt and pepper. Saute chopped clove of garlic, spring/green onion, minced onions and chopped bell pepper in cooking oil. Add tomato puree or soup and whole hot green pepper; simmer for 10 minutes. Add butter and 1/2 cup of coconut milk; simmer for 20 minutes. Add remaining coconut milk and crab meat. Bring to a boil. Add washed rice. Cover tightly. Reduce heat and steam until rice is cooked.
Saute onion in butter. Thaw spinach and squeeze out moisture. Beat eggs, and add other ingredients. Put in greased pie plate. Bake for 45 minutes at 350°. Makes its own crust.
Preheat oven to 350°. Let cream cheese and butter soften at room temperature. Blend together butter and cream cheese; add garlic and stir in cheese. Cut loaf of French bread in half; lengthwise. Spread cheese and butter mixture on both halves of bread. Place on cookie sheet face up. Heat in oven for about 10 minutes.
Cook the carrots in salt water (not done). Drain off and cool in ice water. While cooking the carrots, prepare the vegetables. Set aside. After carrots are cooled, mix all together in a bowl. Set aside. Put the remaining ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Cool slightly. Pour over vegetables and mix well. Refrigerate for 12 hours or overnight.
Cut the sliced tenderloin into strips 1/4-inch wide. Brown quickly in butter or margarine in skillet. Push meat to one side. Add mushrooms and onions. Cook until tender, but not brown. Add condensed beef broth. Heat just to boiling. Blend sour cream with flour. Stir into broth. Cook, stirring constantly, until thickened (sauce will be thin). Add salt and pepper to taste. Serve over hot rice or buttered noodles. Serves 5 to 6.
Combine Crisco, sugars, eggs and vanilla. Add dry ingredients and pineapple alternately; mix well. Bake at 350° for 10 minutes.
Mix butter and sugar until light. Add egg yolk, then other ingredients, except egg white and reserved nuts. Pat into greased cookie pan. Beat egg white slightly and brush on top. Lightly sprinkle with remainder of nuts. Bake at 325° for 25 minutes. Cut into bars.
Brown ground beef and onion; drain. Put in an 8 x 8-inch baking dish. Drain green beans and put over ground beef layer. Pour mushroom soup over the green beans. Lay Tater Tots over the top. Bake for 45 minutes to 1 hour at 350°.
Mix all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 11 to 14 minutes. Makes 4 dozen.
Reserve 1 tablespoon butter and 2 tablespoons sugar. Microwave chocolate and remaining butter. Stir together remaining sugar, eggs and vanilla, then stir in flour. Spread in a greased 9 x 13-inch pan. Mix reserved butter and sugar into peanut butter. Spoon over brownie mixture and swirl with a knife to marbleize. Bake at 350` for 30 to 35 minutes. Makes 24.
Blend all ingredients together quickly with mixer. Spoon into greased muffin tins. Bake at 425° for 15 minutes or until golden brown. Reheats very well.
Cream together butter and sugars. Beat in eggs and vanilla. Sift together the flour, salt and soda. Stir into creamed mixture. Stir in oats, dates and nuts. Form into small balls. Place about 1 1/2-inches apart on greased cookie sheet. Bake at 350° about 10 minutes or until lightly brown. Cool slightly before removing to cooling rack. Makes about 6 dozen.
Cut up rabbit and soak in salt water for about 1/2 hour. Drain off water and pat dry. Season with salt and pepper; dredge in flour. Heat shortening in frying pan and brown rabbit well. Add 1 cup water. Cover and simmer about 1 hour or until tender. Make a thickener using 1 tablespoon flour in 1/2 cup water and stir until smooth. Pour around rabbit. Stir until thickened. Cook a little longer and serve with hot biscuits.
Saute the onions, green peppers and garlic in butter. Put in large pot. Brown the meat; drain. Put everything in the pot. Simmer for 1 1/2 hours.
Layer ingredients in a 9 x 13-inch baking dish starting with tortillas and ending with as much cheese as desired. Bake at 375° for 10 to 15 minutes or until cheese melts.
Combine sugar, salt, water and puree; bring to a boil. Boil 5 minutes. Place bread cubes in a 1 1/2-quart casserole. Pour melted margarine over bread cubes; add hot tomato mixture. Bake, covered, for 30 minutes at 350°. Good served with poultry.
Melt butter on a cookie sheet in a 350° oven. Put pecans in to heat for 5 minutes. Mix well. Put in oven for 5 minutes. Mix Worcestershire sauce and Tabasco sauce together. Pour over pecans and mix well. Salt well. Put in oven for 5 minutes. Mix. Put in oven for 5 minutes. Check and take out if good.