HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put layer of chili on bottom in dish (4 cans). Cover with layer of Fritos, chopped onion and bits of cheese. Repeat process of layering chili, Fritos, onion and cheese. Bake in a 350° oven for 45 minutes. Serves several. (Serve with salad and hot bread.)
Cook zucchini in boiling salted water. Drain well. Saute beef and onions together until browned. In 2 1/2-quart casserole dish, add rice and seasoning over 1/2 the zucchini. Cover with beef mixture and spoon over the cottage cheese. Add remaining zucchini, then spread soup over all. Sprinkle with grated cheese. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbling. Serves 8.
Mix all dry ingredients; add sesame seed. Cut margarine into flour; add milk. Shape dough into small round balls. Roll out thin, using lots of flour with rolling pin. Place on ungreased cookie sheet and bake at 350° for about 8 to 12 minutes. Brush off excess flour after cooling.
Beat for 3 minutes all ingredients on medium speed. Bake in a 350° oven for 40 to 45 minutes. Sprinkle confectioners sugar over cooled cake.
Mix together the graham cracker crumbs and melted butter. Press into pan. Mix the cream cheese, powdered sugar and 1/2 cup milk until smooth. Spread on crust. Mix the Cool Whip, 1 cup cold milk and vanilla together. Spread on cream cheese. Let set about 5 minutes. Spread pie filling on top. Chill and serve.
Combine all ingredients, except cherries. Place in buttered pan; bake in oven at 350° for 30 minutes, stirring every 10 minutes. Remove from oven; stir well. Cool until you can handle. Shape into balls around cherries and roll in confectioners sugar.
Combine first 5 ingredients. Dip chicken pieces in butter. Set remaining butter aside. Roll in crumbs. Place in shallow casserole. Bake at 375° for 30 to 40 minutes. To leftover butter, add remaining ingredients. Pour over baked chicken. Bake 20 minutes more or until done. Serves 4.
Drain fruit well. Mix butter, brown sugar and curry powder. Dot over fruit. Bake at 325° for 1 hour. Cool and refrigerate for at least one day. Warm over at 350° for 1/2 hour until bubbly.
Preheat oven to 350°. In a large bowl, mix cut up chicken, soups, chow mein noodles and evaporated milk. Place all of this mixture into a greased 13 x 9-inch pan or 2 smaller casserole dishes. Saute the onion and celery in margarine until onion and celery are soft. Combine this with seasoned stuffing mix and spread over the top of the chicken mixture. Bake at 350° for approximately 45 minutes.
Blend tomato soup and mayonnaise. Add remaining ingredients and mix well. Makes 2 1/2 cups dressing.
Add enough water to syrup to measure 1 cup. Bring to a boil. Stir into gelatin until dissolved. Chill until slightly thickened. Mash pears, beat in cream cheese until smooth. Add to gelatin. Mix well. Fold in 1 1/2 cups whipped cream. Chill until set.
Preheat oven to 300°. In hot butter in small skillet, saute onions until tender, about 5 minutes. In 2-quart casserole or bean pot, combine onion with rest of ingredients, except salt pork; mix well. Make cuts in salt pork every 1/2 inch. Place in center of beans. Bake, covered, 1 1/2 hours; stir occasionally. Makes 8 servings.
Stir flour into corn; add slightly beaten egg. Add the milk; dot with butter on top. Bake for 1 hour at 350°. Serves 4 to 6.
Heat oven to 375°. Remove skin and all visible fat from chicken. Rinse chicken and pat dry with paper towels. Combine honey and mustard in a small bowl and pour over chicken. Bake 25 minutes. Turn chicken and bake 15 to 20 minutes longer, basting every 10 minutes, until meat is tender. Total preparation time is 10 minutes and cooking time is 45 minutes. Serves 4.
Cut boneless pork in strips. Combine flour, paprika, salt and pepper. Toss with meat. Brown meat, garlic and onion in hot oil. Stir in tomatoes. Cook, uncovered, over medium heat for 20 minutes or until meat is tender, stirring frequently. Remove from heat. Take 1/2 cup of mixture from skillet. Blend with sour cream, then add sour cream mixture back into remaining mixture in skillet. Do not boil. Serve over noodles. Very good with chicken or beef.
Grate potatoes and add beaten egg and flour and mix. Drop by tablespoon in hot oil. Cook in oil until golden brown on both sides. Good with applesauce.
Mash first 4 ingredients and mix together. Mix together sour cream, mayo and taco seasoning mix. Spread bean dip in shallow serving dish. Top with avocado mixture. Layer with sour cream mixture; sprinkle with chopped onions, olives and tomatoes. Cover with cheese. Serve with taco chips.
Put ingredients in a crock-pot. Stir well and let simmer for 4 to 8 hours. May serve as soon as hot. If you don't want to wait for the crock-pot, heat quickly on the stove and let simmer for a few minutes.
Melt butter or oleo in microwave in glass baking dish. Spread nuts in a single layer. Mix to coat with butter. Cook uncovered 8 minutes (Medium High 600W) or until golden brown. Stir occasionally (so peanuts do not burn). Spread nuts on paper towels and sprinkle with salt. Stir to coat peanuts. Cool and serve.
Preheat oven to 350° for loaves or 375° for muffins. Beat eggs slightly and stir in sugar, oil, zucchini and vanilla. Add flour, salt, baking soda, baking powder and cinnamon. Stir in pecans. Pour into well-greased pan or paper liners. Bake loaves 50 minutes (makes 2). Bake muffins 24 minutes (makes 24).
Place roast in roasting pan. Combine remaining ingredients, except pepper slices and hard rolls. Pour over roast. Roast in a 325° oven for 2 to 2 1/2 hours. Remove from oven. Slice beef thinly and return to juices for 2 hours on low temperature. Green pepper slices may be baked along with sliced beef in last oven stage. Serve on hard rolls along with juices.
Cook raisins in water until water is dissolved. Add applesauce, eggs, oil, then remaining ingredients. Mix well by hand. Put in 8-inch square pan sprayed with Pam. Bake at 350° for 25 to 30 minutes.
Mix soups and water together in a 9 x 13-inch pan. Pour in rice and spread out. Layer chops on top. Bake 1 hour covered at 350°.
Cream shortening and sugar. Add eggs and salt. Add bananas, milk and flour alternately. Bake in 2 loaf pans for about 40 minutes at 350°.
Mix cranberries and sugar. Let stand overnight to drain in colander over pan. Discard liquid. Mix marshmallows, walnuts, grapes and whipped cream. Transfer ground cranberries into this and fold in. Chill for 24 hours for best texture.
Combine first 3 ingredients in a large bowl. Beat well. Add baking powder and bacon bits. Place 6 crackers at a time in a circle on a paper plate. Top each cracker with 1 teaspoon cheese mixture. Heat on Medium 1 to 1 1/2 minutes. Serve hot.
Saute in 1 cup margarine until soft the onion, celery and pepper. Add the frozen chopped broccoli and the mushroom soup. Cook the rice in 2 cups water with 1 teaspoon butter and the salt for about 15 minutes. Add Cheez Whiz to rice. Mix all together with sauteed mixture. Put into lightly buttered casserole; top with grated Cheddar cheese. Bake for 40 minutes at 300°. Makes 4 quarts.
Melt margarine in skillet. Saute on medium-high the onion, green pepper and garlic for 3 minutes. Add crab, mushrooms, lemon juice, parsley and lemon pepper. Add noodles and toss.
Mix together and let thaw and stir together. Cook for 35 to 40 minutes at 350°.
Heat vegetable oil in heavy large saucepan over medium-low heat. Add minced onion and garlic; saute until onion is tender, about 8 minutes. Increase heat to high. Add all mushrooms and thyme and saute until mushrooms release their liquid, about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add spinach and parsley to soup and stir until wilted. Season soup to taste with salt and pepper. Ladle into bowls and serve. Makes 6 servings.
Preheat oven to 400°. Sift dry ingredients together. Combine liquid ingredients together. Pour liquid mixture into dry ingredients. Mix batter only until moist. Add cheese. Drop into greased muffin tins. Bake 15 to 20 minutes. Makes 6 to 8 muffins.
Heat 1 large can of cherries or any other type of fruit, juice and all. Mix all ingredients. Melt 1 stick of butter in a 2-quart baking dish. Pour the mixed batter over the top of the melted butter, then pour hot fruit over batter. Bake at 375° for 30 to 40 minutes.
Mix boiling water and jello together and let cool. Mix in strawberries and pour into a cooked pie crust. Place in refrigerator to jell. Top with cool-whip or whipped cream.
Brown meat in skillet. Add butter, garlic, salt, sugar, pepper and tomato sauce and simmer over low heat 15 to 20 minutes. Combine the onions, cream cheese and sour cream. Using a 2-quart casserole, alternate the layers of beef mixture, cream cheese mixture, cooked noodles and grated cheese and repeat. Sprinkle top with grated Cheddar cheese. Bake at 350° for 15 to 30 minutes.
Place rhubarb in bottom of unbaked pie crust. Mix sugar, flour and salt together. Sprinkle over rhubarb. Stir gently to coat. Mix beaten eggs and melted butter together. Pour over rhubarb. Bake at 400° for 40 to 50 minutes.
In a heavy pan (I use a Dutch oven) cook the small pieces of stew meat on a low heat, covered, for 30 minutes. Uncover and raise heat to brown. Remove meat. Add 1 cup water and bouillon. Simmer onion and chili powder. Add tomatoes and Ranch Style beans. Stir meat back in and simmer 30 minutes or more. Serve with tortilla chips. Top with grated cheese.
Boil in salt water the chicken; cool and debone. Set aside. Heat all chicken soup, milk, green chilies, onion, salt, pepper and garlic powder. Set aside. Layer in 2-quart casserole dish, lightly greased, large flour tortillas, chicken soup mixture and grated cheese. Layer until all ingredients are used up. Top with cheese. Bake at 250° for 1 hour until cheese is melted and food is heated through.
Combine first 9 ingredients; divide equally into 6 (6 ounce) custard cups coated with cooking spray. Cover loosely with foil; bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Uncover and let stand 5 minutes. Remove chicken from custard cups. Top each serving with cranberry sauce.
Mix all ingredients and pour into 9 X 13 greased pan and bake at 350° for 40 minutes. While cake is baking make the frosting. Soften 1/2 stick margarine and 1-8 oz package of cream cheese to room temperature. Add 1 cup brown sugar and beat until smooth. Spread on cake while STILL HOT ! Sprinkle with nuts.
Brown ground beef and drain. Peel and slice potatoes in casserole dish. Top with ground beef and 2 cans of cream of mushroom soup. Bake in oven at 350° for 30 minutes.
Mix flour, baking powder and salt. Set aside. Beat eggs with a rotary beater about 5 minutes until heavy peaks stay on beater when lifted. Beat in sugar, a little at a time. Gently mix in water and vanilla. Gently mix in flour mixture.
In a large bowl, stir together eggs, corn syrup, chocolate, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes, or until a knife inserted halfway between center and edge comes out clean. Cool on wire rack. Yield: 8 servings .
Grind cranberries in food grinder. Put in sugar. Let dissolve. Grind apples and oranges. Stir into cranberries. Melt Jell-O in 1 cup hot water, then 1 cup cold water. Mix all together and let jell in icebox.
Blend cream cheese, smoked beef, Tabasco sauce, Worcestershire sauce and chopped onion together with blender. Shape into ball. Mix parsley and pecans. Press onto cheese ball. Refrigerate. (Best when made night before.) Serve at room temperature with "party crackers".
Put dry ingredients in a bowl. Add milk and mix well. Turn out on well-floured board and sprinkle with flour until desired consistency. Knead about 10 times. Roll out, making a rectangle. With a floured knife, cut in strips approximately 1/2 x 4 inches.
Add hot water to chocolate. Cream the butter. Add sugar, a little at a time, and cream thoroughly. Add sour milk, eggs and chocolate. Add dry ingredients sifted together. Bake in two 9-inch round pans or one 9 x 13-inch pan at 350° for 30 to 35 minutes.
Melt butter in shallow baking dish or pan. Mix flour, sugar and milk. Pour into melted butter. Do not stir. Add can of fruit and juice. Bake at 350° for 45 minutes or until brown. Crust will rise to top.
Preheat oven to 350 degrees. Soften crust according to package directions; place in pie pan. In medium bowl, combine cream cheese, sugar vanilla and 1 egg; beat until smooth. Set aside. Reserve fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tbsp. water and remaining 2 eggs. Beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust lined pie pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture and spread evenly. Sprinkle with pecans.
Preheat oven to 350°. Cream sugar and butter as for making cake. Add egg yolks and white and beat well. Add water and vanilla and beat again. Pour into a pie plate lined with pastry and bake until filling sets, about 35 minutes. Serves 6 to 8.
Fill large pot with water and season with salt, pepper, parsley and brown sugar. Add the ingredients and cook for several hours. Makes a large amount and it freezes well.
Peel potatoes and cut into quarters. Combine flour, cheese, salt, and pepper. Moisten potatoes with water and roll in the mixture, coating them well. Melt butter in a 13 x 9-inch baking pan. Bake at 375° for one hour. Turn once during baking. When golden brown, sprinkle with parsley. Makes 6-8 servings.
Peel and slice cucumbers into rings 1/4 to 1/2-inch thick; remove seeds. Mix lime and water, add cucumber rings and soak 24 hours. After cooking, rinse and drain. Cover with fresh water; let stand 3 hours and drain.
Mix together and pat in 9 x 13-inch pan. Top with 1 (12 ounce) bag chocolate chips, melted. Chill.
Preheat oven to 375°. Place roast on rack in shallow baking pan, rib side down. Sprinkle with salts and pepper; place roast in oven and cook 1 hour. Turn off. Keep the oven door closed! Forty-five minutes before serving, turn the oven to 300°.
Drain whole corn. Melt butter and add to sour cream in a bowl. Add eggs, Jiffy mix and both corns. Mix well. Pour in 8 x 8-inch baking dish. Bake 40 minutes at 375°. Cut into squares to serve.
Put all ingredients in a casserole dish. Bake for 3 hours at 325°. Serve over rice or noodles.
Slice oranges and lemons thinly. Barely cover with water. Let stand an hour. Take out pulp and discard rinds. Dissolve acid in 1 cup warm water and add to the mixture along with the pineapple. Dissolve sugar in enough water to make 3 gallons and add to the fruit mixture.
Mix Tang, milk and sour cream until smooth and orange in color. Add half of the Cool Whip and blend well. Pour into pie crust and refrigerate until ready to eat. Spread remaining Cool Whip on top.
Brown ground beef and onion. Drain. Pour over chopped cabbage. Mix tomato soup with 1 cup of water. Pour over beef and cabbage. Bake 1 hour at 350° in a covered casserole dish.
Have "Carl" purchase an 80 to 100 pound hog, then have him cut it in half lengthwise. To begin with, start 1 bag of charcoal in the large cooker grill, then add as needed. A 100 pound pig takes about 7 hours to cook. Flip the pig one time. The first 3 1/2 hours, cook him belly side down. Baste with sauce. Use Loudell Pafford Sizemore's sauce, submitted by Larry Sizemore, found in this book. Note: Ingredients and directions are together on this recipe.
Mix together first 4 ingredients. Sprinkle pudding and gelatin over mixture. Mix well and cover. Refrigerate overnight before serving.
By hand, mix together first four ingredients. Pour half of batter into greased 9 x 13-inch pan. Sprinkle with the brown sugar/cinnamon mix. Pour remaining batter on top. Twirl and swirl the batter. Bake at 325° for 40 minutes.
Bring 1 cup of the water to a boil in saucepan. Stir in rice. Remove from heat; cover. Let stand 5 minutes. Meanwhile, cook egg in margarine in a 10-inch skillet until set. Ad onion and the rice and cook and stir over medium heat until rice and onion are lightly browned. Combine remaining water and soy sauce. Stir into rice. Makes 3 cups or 4 servings.
Mix flour and butter in a bowl with hands. Add yolks and then sugar. Mix again and roll into small balls. Use finger for hole; add jelly. Bake at 375° for 5 minutes on top rack and 5 minutes on bottom rack.
Drain pineapple, reserving syrup. In saucepan, combine uncooked rice, water, pineapple syrup and salt. Stir to moisten rice. Bring quickly to boil; cover; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add pineapple and lemon juice; cool. Stir in marshmallows and banana. Fold in cream and cherries; chill. Serves 8.
In a saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Sprinkle crackers on top. Dot with melted butter or margarine. Bake at 350° for 30 to 40 minutes.
Mix Miracle Whip, cheese and oregano. Spoon over chicken and bake 45 minutes at 375°. Serves 4 to 6.
Stir to make paste. Serve with Wheat Thins or favorite cracker as appetizer.
Heat oven to 350°. Trim excess fat from pork chops. Place chops in a baking dish. Salt well. Top each chop with a lemon slice and a thin onion slice; sprinkle generously with brown sugar. Pour one tablespoon catsup over each chop. Cover and bake one hour. Uncover and bake 30 minutes longer, basting occasionally.
Mix all together and spread in a 9 x 13-inch pan. Bake 1 hour in a 275° oven. Stir through 2 or 3 times while baking. Be careful not to burn or scorch. Remove and let cool.
Mix and cook eggs, sugar and lemon juice mixture until thick, stir constantly to keep from burning and sticking to pan. Remove from stove, put in refrigerator and let chill. Then add to fruit the marshmallows and nuts. Beat Dream Whip and add to this mixture. Pour into a dish and let set. Chill.
Combine all ingredients in blender. Whirl at high speed until frothy and blended.
In a large pot of hot water, boil together the carrots, potatoes and celery for 10 minutes; drain and add beef, chicken and chicken broth. Simmer for 5 minutes. Cut tortillas in strips. Cook corn tortillas in Crisco oil until crispy. Dab with paper towel and remove grease. Top each serving with Mozzarella, tomato and tortillas.
Place pork chops in a 13 x 9 x 2-inch pan. Chop onion and bell pepper and place on pork chops. Mix can of mushroom and can of chicken soup together; pour over pork chops. Cover pan and bake at 350° for 1 hour.
Combine tomatoes, tomato paste, onions and green pepper in saucepan. Simmer 30 minutes. Empty tomato mixture into food processor or blender. Blend thoroughly. Return to saucepan. Add other ingredients. Bring to a boil. Simmer 10 minutes. Stir often. Yields about 5 cups.
Beat cream cheese and mayonnaise with electric mixer. Add remaining ingredients and mix. Makes 2 cups.
When margarine is frozen, grate into flour. Mix with enough water to hold together. Roll out a small piece of dough. Put sausage inside and roll up. Bake at 400° for 10 minutes. Turn temperature down to 375° and bake for 15 minutes. Makes estimated 3 dozen.
In a bowl, beat eggs. Add butter, flour, sugar and salt, mix well. Stir in milk and corn. Pour into a greased 1 1/2 qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near center come out clean. Yield: 6 servings.
Preheat oven to 350°. Coat baking sheets with nonstick cooking spray. In small bowl, combine flour, baking powder, pumpkin pie spice and salt. In mixing bowl with electric mixer at high, beat butter and brown sugar until creamy. Add eggs and vanilla; beat 1 minute. Stir in squash. Gradually stir in flour mixture, oats and raisins until combined. Drop dough by 1/4 cupfuls onto baking sheets. Bake 15 to 18 minutes until lightly golden. Remove to wire racks. Cool for 1 hour. Repeat with the remaining dough. Makes about 3 dozen cookies.
Slice cucumbers and cover with lime and water. Let stand 24 hours, then rinse in cold water. Let soak 3 hours longer in water, drain off water and cover with a mixture of the remaining ingredients. Leave overnight and in the morning, put on stove. Boil for 35 minutes. Pack in jars and seal.
Combine pineapple juice, ginger ale and gelatin, mixing well. Add both sherbets to drink mixture and serve. Yields 20 to 25 (6 ounce) glasses of punch.
Mix cranberries and sugar; let set overnight. Mix marshmallows and pineapple in separate bowl. Next day, mix all together and fold in Cool Whip.
Mix ingredients and bake in Bundt pan for 55 minutes in a 325° oven.
Preheat oven to 350°. In bottom of a greased and floured 9 x 13-inch pan, spread pecans and coconut. Mix cake as directed on package. Pour over nuts and coconut. Mix butter, powdered sugar and cream cheese and pour over unbaked cake and spread. Bake 40 to 50 minutes.
Wipe mushrooms and remove caps. Saute whole caps in oil. Chop mushroom stems. Cook spinach according to package directions along with chopped mushrooms. Drain and squeeze to eliminate excess water. Combine with egg whites and bread crumbs. Fill mushroom caps with spinach mixture. Place caps in an oiled ovenproof dish and bake at 350° for 10 to 15 minutes. Use as garnish around roast meat or chicken. Also may be served as an appetizer.
Put sugar, milk and butter in pan; boil until soft ball stage. Put chocolate chips and marshmallow cream together in pan, then pour other mixture over it. Mix it. Add nuts and vanilla; mix well. Place in pan; cut in squares or drop onto wax paper.
In square, greased dish, arrange stuffing. Top with broccoli, then cheese, then ham, then eggs. Pour white sauce over this and sprinkle with Parmesan cheese. Bake at 350° for one-half hour.
Preheat oven to 350°. Melt the chocolate in the boiling water and let cool. Cream the butter and sugar until light. Add the egg yolks one at a time, beating after each. Add the vanilla and chocolate. Mix until blended. Sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture, alternately with milk, beating after each addition. Fold in the egg whites. Pour into three greased and floured round cake pans. Bake at 350° for 35 to 40 minutes.
Spread ground beef into a 9 x 13-inch pan. Mix chopped onion, celery and Stove Top with combined melted oleo and water. Spread over hamburger layer. Next spread the chicken soup and celery soup over the dressing. Bake 1 hour at 350°. Cut into squares.
Brown meat and drain off grease. Salt and pepper to taste. Set aside. In small mixing bowl mix tomato sauce, chili powder, onion and sugar and set aside.
Stir with a fork and roll between wax paper. Makes one 9-inch crust.
Dissolve salt in the 2 quarts of water in enameled or stainless steel pan. Add squash and onions and soak 12 to 18 hours. Drain for an hour but do not wash or rinse. Combine remaining ingredients in a kettle or pan and boil for 5 minutes. Put in hot jars and seal. Makes 5 pints.
Combine margarine and sugars. Beat 2 eggs into oil. Add to sugar mixture and add remaining ingredients. Form into small balls and roll in sugar. Put on lightly greased cookie sheet. Mash crisscross with a fork. Bake 10 to 12 minutes at 375°.
For Variation for Buttermilk Pancakes: Use buttermilk in place of sweet milk and 1 teaspoon of baking soda instead of baking powder.
Cook onions, garlic and peppers in oil for 1/2 hour. Put through blender until liquified. Wash and core tomatoes; put into blender until liquified. Boil everything together to desired consistency. Add one large can tomato paste for added flavor and body. Mix well. Put in hot sterile jars. Also freezes well. Use as you would any commercial sauce. Makes 30 pints.
Combine all ingredients. Spread between buttered bread slices. Makes 1 1/2 cups.
Remove fat from meat and brown. Cut into bite size pieces. Add mushrooms and gravy. Cook noodles and drain. Serve steak and gravy over noodles.