HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let the cream cheese come to room temperature, so you can cream it with mayonnaise. In a pretty good sized bowl, sprinkle the gelatine over the cold water and let it stand while you heat (but don't boil) the tomato soup. Add heated soup to gelatine and let cool. When cool, add the cream cheese and mayonnaise.
Boil and debone chicken and cut into bite-size pieces. Add soups, sour cream, onion and peppers. Mix. Cut tortillas into quarters. Layer tortillas, chicken mixture and cheese twice. Bake at 350° for 30 to 45 minutes. Makes two 8 x 8-inch casseroles. May be frozen. (I cook this in the microwave on medium for 10 minutes.)
Cream sugar, butter and egg. Sift dry ingredients. Add to cream mixture; start and end with milk. Bake at 350° for 20 minutes in small muffin tin. Melt 1/2 cup butter, 1/2 cup sugar and 1 teaspoon cinnamon. Pour over puffs. One recipe makes 3 to 4 dozen.
Add all together and simmer for 3 hours. Take meat out of pot and shred the meat. Put the meat back into the pot. It's done.
Mix all ingredients together; store in glass jar. Makes 16 cups. Add 2 heaping teaspoonfuls to each cup of hot water.
Roll round scoop of ice cream in chopped nuts until well coated. Place in dessert dish. Add toppings. Freeze the nut coated ice cream balls until ready to serve.
Drain and wash pickles. Cut in quarters or chunks. Bring sugar, vinegar and seed to boil. Let cool. Pour over pickles. Store in glass jar in refrigerator.
Cut steak into strips. Slice peppers and onions. In large skillet, brown meat in butter; add garlic and broth; cover and simmer 30 minutes. Stir in onions and peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture and cook, stirring until clear and thickened. Serve over rice.
Put meat in bottom of casserole. Cover with soup; add wine. Sprinkle with onion soup mix. Cover and bake 5 hours at 250°. Stir once. Serve over rice or noodles.
In a large skillet, cook sausage, cumin and garlic powder, stirring often. Drain. Add onions and green peppers; saute until crisp-tender.
Preheat oven to 350°. Combine sugar, oats, flour and cinnamon. Cut in butter until mixture is crumbly. Arrange 1/2 the apple slices in buttered 8-inch square baking dish. Sprinkle 1/2 the sugar mixture over apples. Top with remaining apples and sugar mixture. Bake for 30 to 40 minutes, or until apples are tender. Serve warm. Serves 6.
Slice carrots and onion. Melt butter in 3-quart saucepan over low heat. Add carrots and onion. Cover and cook 15 minutes, stirring occasionally. Stir in stock, rice, salt and pepper (white pepper if you have it). Cover and simmer until vegetables are tender, 30 to 40 minutes. Run through blender; return to saucepan. Add cream. If too thick, add water or stock. Place over low heat and bring to a simmer. Garnish with parsley or chives.
Combine all ingredients in a saucepan and boil gently for 1/2 hour.
Combine first 5 ingredients in a large bowl. Set aside. Combine next 3 ingredients. Add to dry ingredients. Stir until just moistened. Stir in apples.
Mix all ingredients except cream and 1 package of pudding. Beat at medium speed for 4 minutes. Pour into a greased and floured Bundt pan. Bake for 45 minutes at 350°.
Brown hamburger; drain grease. Add tomato juice and spaghetti sauce mix; simmer.
You can use any kind of cake mix, chocolate, lemon, white, spice or what-ever kind of cake mix you would like. You can also mix in chocolate chips, nuts, butterscotch chips or anything that would be good in cookies. Mix all ingredients and bake at 375° for 10 minutes.
Mix all ingredients together in a bowl. Place in casserole dish sprayed with PAM. Bake 1/2 hour at 350 degrees. Then crush 1 tube of Ritz crackers and melt 1 stick of butter, mix well and place on top of casserole. Continue baking until brown on top.
Heat and mix sugar, vinegar and water until sugar is dissolved. Pour over pickles in a large container. Refrigerate for 24 hours before use. May be packed back into jars and refrigerated. Yields 8 pints.
Cream butter and sugar. Stir in eggs and vanilla. Mix 3 cups flour with salt. Stir into butter mixture. Mix 1 cup flour with fruits and nuts. Add to mixture and stir well. Grease tube pan. Place 2 or 3 layers waxed paper on bottom and sides. Pour batter into pan. Pour 2 cups water in shallow pan. Place on bottom shelf of oven underneath cake. Bake in preheated oven at 250° for 2 1/2 to 3 hours until tests done.
Preheat oven to high and turn it off. Melt butter in a shallow pan in oven. Add pecans and sprinkle lightly with salt. Set in oven and stir occasionally until toasted. Butter should not brown. Combine sugar and evaporated milk in top of double boiler. Put over boiling water and stir to dissolve sugar. Let boil for five minutes. Remove from heat and add both types of chocolate and the marshmallow cream. Beat until chocolate is melted and smoothly blended, then stir in nuts. When mixture begins to thicken, pour into two buttered 8 or 9-inch square pans. Cool and cut into squares. Makes 4 pounds. It can be halved.
Brown sausage; add Ragu and seasoning. Cook noodles and place in 9 x 13-inch pan. Add sausage and Ragu mixture. Next, layer pepperoni on top and cover with Mozzarella cheese. Bake at 350° for 20 minutes or until browned. (Also freezes well.)
To cooked linguine, add cut up tomatoes and sliced cucumbers. Add cut up olives and mushrooms. Mix all ingredients well with Salad Supreme and dressing. Make right before or several hours ahead of time so salad will marinate.
Mix cheese, sausage and Bisquick together until mixture sticks together. If necessary, add 3 to 5 tablespoons water. Form into small balls the size of a walnut. Bake 20 minutes at 350°. Serve warm.
Heat milk in microwave. Mix flour, salt, eggs, milk and oleo in a 9 x 13-inch pan. Pour mix in pan. Sprinkle sugar on top. Preheat oven to 400°. Bake 45 minutes. Lower oven if too hot.
Cook hamburger, onion and garlic until hamburger is brown; drain. Stir in remaining ingredients. Heat to boiling. Reduce heat, cover and simmer. Stir occasionally. Cook for at least 1 hour. Cook longer, and it's even better (at least 4 hours). Sprinkle with Parmesan cheese.
Put all ingredients in blender; mix 2 minutes. Pour into 10-inch greased pie plate. Bake at 350° for 1 hour.
Bake corn bread. Set aside to cool. Add chopped peppers, onion and eggs. When bread is cooled, crumble into a large bowl. Fold in the crumbled bacon. Then gently fold in chopped tomatoes and mayo. Refrigerate. Better if made the day before.
Meat Balls: Combine all ingredients and form into small meat balls. Fry in small amount of oil, browning on all sides. Remove from oil and drain. These may also be browned in oven on a baking sheet.
Heat the oven to 325°. Lightly butter a 9 x 5-inch loaf pan. Heat the orange juice until it is almost boiling. Put the raisins, butter and orange rind in a bowl and pour the orange juice over them. Set aside to cool in another bowl. Beat the eggs with the sugar. Add the vanilla; stir into the raisin mixture in another bowl. Sift together the flour, baking powder, soda and salt; add to the raisin mixture. Stir just until moistened. Fold in the walnuts. Lightly spoon the batter into the loaf pan.
Mix all ingredients except bell peppers and cheese. Clean and hollow out bell peppers and stuff with mixture. Top with cheese. Place in covered baking dish and bake at 375° for 50 minutes. Remove cover and bake another 10 minutes.
Mix the cake following the package directions and then add the buttermilk, cocoa, eggs and food coloring, mixing well. Bake according to instructions on the cake mix box. Ice as desired.
Mix soup, sour cream, cheese, chilies, olives and green onions together. Save 2 cups aside. Add diced chicken. Spoon chicken mixture into flour tortillas and roll up. Place in greased 9 x 13-inch pan seam side down. Spread reserved sauce over the top. Sprinkle with additional sliced olives, sliced green onions and grated Cheddar cheese to taste. Bake at 350° for 30 to 45 minutes or until bubbly.
Heat all ingredients in double boiler until well blended and hot. Serve in chafing dish with toast points or Melba toast.
Spray a 9 x 13-inch pan with Pam. Lay in chicken breasts. Add onion soup; cover with dressing and pineapple juice. Bake at 350° for 50 minutes. Add pineapple; bake an additional 15 minutes.
In small pan, mix cornstarch and cold water until blended. Stir in boiling water and cook over medium heat until comes to a boil. Stir until thick (about 2 minutes). Remove from heat and let cool. Add juice to egg whites and beat until stiff. Gradually add sugar, beating well until whites stand in peaks. Add cornstarch mixture all at once and beat until well blended.
Brown meat; drain. Add onions, pepper, celery and garlic. Cook until they are wilted. Add tomatoes which have been cut in small pieces. Sprinkle on 2 tablespoons chili powder plus large can of chili. Simmer for 30 minutes.
Scald 1 1/2 cups milk in the top of a double boiler. Make a thickening by combining the sugar, cornstarch, flour and salt, then stir in the remaining 1/2 cup milk with the egg yolks. Stir this flour mixture into the hot milk and cook until it thickens. Remove it from the heat and add the butter and vanilla. Let it cool a little before pouring into a baked pie shell.
Spray Pam on pan. Mix ingredients well. Bake at 350° for 1 1/2 hours; it should be lightly browned.
Add sour cream to juice mixture. Let all this cool and then add pineapple and cubed pear.
In skillet, brown beef in 2 tablespoons butter or margarine. Transfer meat to plate. In same skillet, add remaining 1 tablespoon butter and cook mushrooms and onion until tender. Return meat to skillet; add water and steak sauce. Heat to a boil. Reduce heat to low; simmer 50 to 60 minutes. Stir in sour cream. Serve over noodles (4 servings).
Preheat oven to 350°. Coat chicken with flour. Heat oil in large skillet. Add chicken and brown on all sides. When browned remove to shallow roasting pan, arranging pieces, skin side up. Sprinkle with salt and pepper.
Beat shortening, sugar, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt. Blend into shortening mixture. Stir in nuts and chips. Drop by teaspoonfuls on cookie sheet and bake.
Gently saute ham in butter. In a saucepan, combine water, sugar, jelly, lemon juice and lemon peel. Cover and simmer for 5 minutes. Peel, half and pit peaches and place cut side down in sauce. Cover and simmer for 10 minutes. Turn and cook 5 more minutes. To serve, place ham on platter and garnish with peaches and sauce.
Heat oven to 350°. Mix all ingredients in a bowl with fork. Pour into loaf pan and bake 55 to 65 minutes.
Cook broccoli and mix with other ingredients except cracker crumbs. Sprinkle crumbs on top. Bake in greased casserole dish at 400° for 20 minutes or until brown. (Just don't tell Tiffany it had mayonnaise in it.)
In a large mixing bowl, beat egg whites until foamy. Stir in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in nuts, coconut and cornflakes. Drop by rounded measuring tablespoons onto well greased baking sheets. Bake in 325° oven for about 20 minutes or until lightly browned. Makes about 3 dozen.
Beat eggs slightly. Add sugar and cocoa and blend well. Stir in remaining ingredients. Pour into 2 small unbaked pie shells. Place on bottom rack of oven preheated to 350°. Bake 30 to 35 minutes. Allow to cool.
Combine all ingredients (beans, etc.). Mix sugar, oil and vinegar. Pour over the bean mixture. Let set in refrigerator for at least overnight to marinate.
Shake flour in oven bag. Place in a 12 x 8 x 2-inch baking dish. Put meat in bag. Combine soy sauce, sherry, garlic, mustard, ginger and thyme. Pour over meat and close bag with twister. Marinate overnight, turning frequently. Make 6 slits in oven bag and insert meat thermometer through bag into roast (optional). Bake in preheated oven at 350° for 1 1/2 hours or until meat reaches 170°.
Cream butter and oil. Add brown sugar and cream well. Beat in eggs one at a time. Sift together flours, cinnamon, salt and baking soda. Stir only until dry ingredients are moistened. Gently fold in strawberries and pecans. Pour into well-greased loaf pans. Makes 2 loaves. Bake 50 to 60 minutes.
Combine and mix all ingredients except cornflakes and 2 tablespoons butter. Pour into a 9 x 13-inch baking dish. Top with crushed cornflakes, mixed with melted butter. Bake at 350° for 30 to 40 minutes.
Bake cake according to directions. Cool. Cut into bite-size pieces. Place in bottom of punch bowl. Prepare pudding according to directions. Layer over cake. Layer remaining ingredients in following order: bananas, pineapple, strawberries and whipped topping. Garnish with nuts and cherries.
Grease and flour a 9 x 13-inch cake pan. Put nuts and coconut over bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. Mix cream cheese, margarine and powdered sugar in a bowl with mixer until thin. Pour this over the cake (be careful not to let this touch the sides of the pan). Bake at 350° for 45 minutes to 1 hour.
Peel potatoes and shred; you need 8 cups. Add enough water to cover potatoes, preventing discoloration, until all are shredded. Drain potatoes, saving 1 cup of the water. Heat water, 2 tablespoons butter (or margarine) and milk to just under boiling. Pour over potatoes and stir in the onion, salt, pepper and eggs. Melt the remaining 2 tablespoons butter and spread into 9 x 13-inch dish. Pour potato mixture into pan. Bake, uncovered, in 375° oven until set in center and edges are browned and crusty, about 50 minutes. Cut into squares to serve. Yields 10 to 12 servings.
Add vanilla to	mashed	potato. Gradually work sugar into potato until the right consistency to roll out (as for pie crust). Spread with peanut butter. Sprinkle with pecans and cherries if desired. Roll	up (as for jelly roll). Chill and slice.
Brown meat slightly in shortening. Add other ingredients in order listed. Add about 2 quarts water. Bring to simmer and simmer slowly, stirring often until done. May have to add a little water along. It is better after it sets a few hours. Can be frozen.
Mix pineapple and grated coarsely Velveeta cheese with the mayonnaise. Add marshmallows and fold in whipped cream. Refrigerate.
Saute onion in oil until tender. Add Ro-Tel, soup, and broth. Simmer about 10 minutes. Remove from heat. In a large casserole dish, layer chips, chicken, sauce and cheese. Top with a few crushed chips. Bake at 350° for about 30 minutes until cheese is melted and casserole is heated through. Can be heated in microwave for 15 to 20 minutes. I use Tostitos chips and Velveeta cheese. Use mild Mexican Velveeta to make it extra spicy.
Preheat oven to 350°. Sift 1 1/2 cups flour, cinnamon and baking powder in large bowl. Stir in 1/2 cup brown sugar. Cut in butter with pastry blender until crumbly. Pat into greased 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Beat eggs and remaining ingredients except pecans with blender until blended. Pour over dough in pan. Sprinkle with nuts. Return to oven and bake 30 minutes.
Combine sugar and corn syrup in saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add peanut butter. Pour over Rice Krispies and mix well. Press into a buttered 10 x 15-inch pan. Combine remaining 4 ingredients and melt until smooth. Spread over cereal mixture. Once frosting sets, cut into bars. Store in an airtight container in a cool place.
Combine ingredients in a large bowl and mix well. Spoon into jars and seal. To serve, add 2 teaspoons of a cup of boiling water.
Preheat oven to 350°. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in nuts; set aside. Combine peach filling and cranberry sauce in an ungreased 13 x 9-inch pan; mix well. Sprinkle crumb mixture over fruit. Bake at 350° for 45 to 50 minutes or until golden brown. Serve warm with ice cream.
Brown and drain beef. Stir in tomato sauce, onion and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat into biscuits. Sprinkle with cheese. Bake at 400° for 12 to 15 minutes or until golden. Makes 12 pizza cups.
Dissolve yeast in 1/4 cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a large mixer bowl. Beat until smooth at medium speed, scraping sides of bowl, for 2 minutes. With a wooden spoon, stir in remaining flour to make soft dough. Cover. Let rise about 1 hour. Punch down; refrigerate overnight. Three hours before baking, roll out as desired. Cut 1 inch thick and dip in butter. Let rise covered, for 3 hours. Bake at 400° for 12 to 15 minutes.
Brown hamburger meat with garlic, onion and bell pepper, chopped. Drain and rinse with hot water. Add chili powder, Worcestershire sauce, tomato soup, water, Ro-Tel and drained corn. Cook noodles; drain. Layer in casserole dish the noodles, meat mixture, most of cheese and noodles. Save rest of cheese. Bake at 325° for 1 hour; right before casserole is done, add rest of cheese to top and melt.
Preheat oven to 400°. In a large skillet, brown ground beef and onion. Drain excess fat.
Mix Eagle Brand milk and lemon juice together. Add Cool Whip, frozen strawberries and nuts. Mix well. Cut round angel food cake into 4 layers. Frost between each layer. Add the rest to top and sides of cake.
Mix together and bring to a boil. Let cool and pour over chicken pieces. Refrigerate until ready to cook. Cook chicken on skewers with any vegetables you want (green pepper, red pepper, onions, mushrooms, pineapple chunks).
*An easy way to crush tortilla chips is to remove most of the chips from a full bag and crush the remaining chips in the bag with your hands.
Dip each biscuit into milk to soften and split it open. Fill with sugared chopped nuts. Melt butter and place in baking pan. Bake in warm oven 350° for about 20 minutes until slightly browned. Pour syrup over them after removing from oven. Serve warm or cold.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping side and bottom of bowl constantly. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In a large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at high speed.
Brown the beef and bacon. Add onion and cook until tender, but not brown. Drain excess fat. Blend flour and seasonings into meat mixture. Stir in soup and cook slowly, uncovered, stirring frequently 20 to 35 minutes. Stir in sour cream; heat through. Serve over noodles.
Place cooking oil in skillet and heat. Add pork chops, cook at medium heat turning until done. Remove pork chops from pan. Pour in soup and heat until lumps are gone. Place pork chops back in pan and simmer for about 10 minutes. Great with rice or potatoes.
Beat sugar, shortening and eggs. Stir in remaining ingredients. Bake at 350° in cake pan for 45 minutes or until done.
Heat oven to 450°. Combine all ingredients. Fill muffin tins 1/2 full with batter. Bake for 18 to 20 minutes. Mini muffins are great.
Melt shortening, sugar and salt in boiling water. Cool until lukewarm. Dissolve yeast in warm water. Combine shortening and yeast mixture with beaten egg and stir in flour. Knead. Let rise until doubled. Punch down and refrigerate for 2 hours. Divide dough in half. Roll out into 12-inch circles. Cut each into 8 pieces. Form crescents by rolling from the rim to point. Place on cookie sheets and let rise. Bake at 450° until well browned.
Heat jello, sugar and water. Mix with other ingredients except 7-Up. Freeze. Add 7-Up before serving.
Heat pressure cooker and brown bacon. Place browned bacon on a plate. Add cabbage, corn and pepper to bacon drippings. Season with salt and brown sugar. Add water. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 3 to 5 minutes with stem at cook position. Cool cooker at once. Garnish with bacon strips and paprika.
Mash bananas with fork. Stir in other ingredients. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour in preheated 325° oven.
Put cracker crumbs on bottom of greased baking dish. Mix all ingredients well but not until mushy. May be thinned with 1/8 to 1/4 cup of milk. Pour into baking dish. Top with more cracker crumbs. Dot with butter and bake at 350° for 45 minutes.
Brown meat with salt, pepper and onion. Assemble in deep casserole dish. Cover bottom of dish with a layer of meat, then add a layer of potatoes., then a layer of cheese; repeat. Cover and bake in 350° oven until cheese is melted.
Combine potatoes, chicken soup, sour cream, cheese, 1/2 cup melted margarine, salt and onion; put in 13 x 9-inch baking dish. Top with cornflakes mixed with 1/2 cup melted butter. Bake at 350° for 45 minutes. Serves 10 to 12.
Cook chicken with onion in 1 tablespoon oil. Drain off excess fat. Mix in bowl cooked chicken, sour cream, cream cheese and milk. On greased cookie sheet, unroll 2 packages crescent rolls and press each into a triangle. Place chicken mixture on first triangle crescent roll; place other triangle over chicken mixture and pinch edges together to seal mixture in. When pan is full usually fits four units. Place in oven for 20 minutes at 350°. Makes approximately 6 to 8.
Melt Velveeta in double boiler. Brown hamburger; drain. Drain chiles and tomatoes. Brown onions and chiles together; add tomatoes. Mix all with hamburger and cheese. Serve warm.
Bake a large potato and cut it open; flake the inside with a fork. Add ham or chicken, green onions, tomatoes, bacon bits and top with cheese.
Bring butter and syrup to a boil. Mix in confectioners sugar until it thickens (or add more confectioners sugar if necessary). Wrap 1/2 teaspoon of mixture around cherry with stem. Cool in refrigerator 2 hours. Melt chocolate and paraffin in top of double boiler. Dip wrapped cherries in chocolate mixture. Then cool on cookie sheet.
Peel, seed and coarsely chop apples. Dissolve yeast in 1/2 cup warm water. In a large bowl, combine sugar, cinnamon, salt, water and shortening. Add yeast mixture, raisins and apples. Gradually add flour to form soft dough. Turn out onto well floured surface and knead for 10 minutes, adding flour as needed to keep dough from sticking. Dough should be smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double. Punch down and form 2 loaves. Place in 2 loaf pans (9 x 5-inch). Let rise until higher than pans. Bake at 375° for 25 to 30 minutes. Cool out of pans. After 10 minutes, butter tops of loaves. Cool, slice and enjoy.
Brown meats. Melt cheese in microwave. Mix together. Add soup and diced Ro-Tel tomatoes. Heat and serve with tortilla chips.
Place broccoli flowerets in microwave dish with 1/4 cup water and cover with Saran Wrap. Microwave on High 6 minutes. Grease four custard cups with margarine. Arrange 2 sole fillets per cup so they are covering the inside edge. Place microwave broccoli flowerets in center; flower heads up. Cover flowerets with Swiss cheese. Microwave on High for 7 minutes. Remove from cups carefully and serve immediately.
Mix butter, sugar, eggs and flavoring in large bowl of electric mixer. Sift together remaining dry ingredients and mix thoroughly with butter and egg mixture. Work into batter with heavy spoon or hands the nuts and fruit. Line angel food cake pan with foil. Bake slow in oven set at 275° for 3 hours. Half hour before cake is done, brush top with honey. Decorate with fruit and nuts and press down firmly. Return to oven and finish baking. When completely cool, remove from pan and remove foil. Wrap with a wine dampened cloth. Store in airtight container at least several weeks. This blends flavor and mellows cake.