HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the first 3 ingredients in skillet until meat is lightly browned and onion is tender. Stir in next 4 ingredients. Cover and simmer gently for 10 minutes. Spoon off excess fat. Remove from heat. Add cheeses. Heat and stir until cheeses are melted and well combined. Keep warm in chafing dish and serve with chips or crackers.
In bowl, stir cream cheese until smooth. Stir in soup, garlic powder, Worcestershire and Tabasco sauce. Cover; refrigerate until serving time, at least 2 hours. Serve with crackers, chips or vegetables for dipping.
Mix ingredients, chill and serve. If doubling recipe, use only 1 1/2 amounts of spices (sugar, vinegar, mayonnaise and salt) or you'll have too much sauce. Delicious!!
In large boiler, stir sugar, syrup, baking soda and milk. Bring to a boil over medium heat until mixture turns a rich brown and reaches soft ball stage (stir constantly). Remove from heat and add nuts, vanilla and margarine. Continue to stir until mixture begins to cool and thicken. Drop spoonfuls onto waxed paper.
Drain pineapple and keep juice; spread pineapple in lightly greased baking dish. Add pie filling. Sprinkle cake mix on top of filling. Add pecans. Combine melted margarine and pineapple juice and pour over top of all. Bake at 350° for 35 to 40 minutes. Let cool and then spread on whipped topping.
Remove crust from bread. Place in greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage until done. Brown. Drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half cream. Mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake casserole, uncovered, at 350° for 45 minutes or until set.
Combine sugar, cinnamon and 1/4 teaspoon nutmeg; toss with apples. Toss together 1 cup cheese with 2 tablespoons flour; mix with apple mixture. Place mixture in pie shell. Combine 1/3 cup brown sugar, 1/3 cup flour and dash of nutmeg; cut in margarine until forms coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 50 minutes. Sprinkle the rest of the shredded cheese over warm pie before serving.
Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while icing is warm and pliable. Recipe can be doubled.
Shred the tortillas and fry in oil until crispy. Add onions, green pepper and tomato. Pour eggs over pan mixture. Cook until set. Serve with hot sauce.
In skillet, brown ground beef in 1 cup water. Add taco seasoning and 1/2 jar of salsa. Cover and simmer 20 minutes. Heat tortillas per package directions. Spoon mixture into wraps and roll. Put into baking pan, seam side down. Pour leftover filling and other half of salsa over top. Sprinkle with cheese. Bake at 350° for 15 minutes or until cheese is slightly browned. Enjoy with lettuce, tomatoes and sour cream!
Cook rice according to package directions. Chop onion, chestnuts, pimientos; add balance of ingredients. Bake 25 to 30 minutes at 350°. Be sure and use Hellmann's mayonnaise - no other. This can be divided and part frozen for later. If you are going to freeze, do not cook.
Place pudding mix in 1 1/2-quart micro-proof bowl. Stir in milk. Microwave on High for 3 minutes; stir well. Microwave until mixture boils, stirring at 1 minute intervals. Chill in refrigerator.
In a mixing bowl, beat cream cheese until smooth; gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread layer of glaze over bottom of crust. Place sliced strawberries on glaze and cover with remaining glaze. Gently spread cream cheese mixture over berries. Cover and let chill for at least 4 hours before serving.
For one (9-inch) pie: Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 12 to 15 minutes or until meringue is golden brown.
Mix all ingredients together. Pour into a greased casserole dish. Bake at 350° for 45 minutes.
Brown hamburg, onion and green peppers. Drain grease off. Boil noodles and drain. In 9 x 12-inch cake pan, mix hamburg mix, noodles, cheese soup and pizza sauce together. Sprinkle top with Mozzarella cheese. Bake 1/2 hour at 350°. Cut and serve hot.
Pour soda in small pan, sprinkle gelatin over to soften. Bring to boil. Stir to dissolve. Pour into blender. Add lemon juice, salt and cottage cheese. Blend until smooth. Add sweetener to taste. Refrigerate until thick. Blend again for approximately 10 seconds. Gently fold in berries. Spoon into pie crust or serving dish. Refrigerate at least 2 hours or overnight.
Layer ingredients in order listed. Bake at 325° for 20 to 30 minutes. Serve with Fritos.
Soak peas overnight. Add salt pork to peas; cover with water and cook over low heat for 45 minutes. Add the next 13 ingredients. Cover and cook over low heat for 45 minutes. Add sausage. Cook over low heat for 45 minutes. Serve over rice. Great with French bread and salad.
Cook potatoes in skins. Chill. Peel and grate in casserole. Over low heat, melt butter and cheese. Remove from heat and stir in sour cream, chives, salt and pepper. Pour over potatoes and stir lightly. Dot with butter and sprinkle with paprika. Bake at 350° for 35 minutes.
Sift flour, baking powder and salt together several times. Beat eggs at low speed until frothy. Turn mixer to medium; beat 10 minutes longer. Beat in sugar, 1 tablespoon at a time; takes about 7 minutes. Turn mixer to low speed. Add dry ingredients slowly; beat 15 minutes longer. Blend in anise. Drop from teaspoon onto 5 to 6 greased cookie sheets. Work quickly! Allow to stand in a cool place for several hours or overnight. Top of cookie should be dry to touch. Bake at 325° for about 12 minutes.
Cook bacon; drain fat and break into small pieces. Mix salad dressing, sugar and vinegar. In a large bowl, add broccoli, raisins, celery, bacon and sunflower seeds. Pour dressing over mixture and serve.
Mix ingredients together. Oil and flour 3 round cake tins. Put batter in tins and bake at 350° for 35 minutes or until done. Remove from oven and cool.
Boil, debone and dice chicken. Cook onion, celery and bell pepper in small amount of water. Drain. Combine with soups, garlic salt, Worcestershire sauce and dash of black pepper. Cook spaghetti in chicken broth; drain. Mix all ingredients. Put in dish. Cover with grated Cheddar cheese. Bake at 350° until thoroughly heated and cheese is melted.
Place roast in a slow cooker; sprinkle with soup mix, browning sauce, if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours.
Squeeze lemons on the sugar and let set for a while. Then add to water and stir, leaving the lemons in the water.
Mix all ingredients in a bowl in the order given. Pour into 2 greased and floured 8 inch layer pans. Bake 350° for 30 minutes. Cool and remove from pans. Best with a butter frosting.
Soak meat in salt water overnight in refrigerator. Drain and pat dry. Sprinkle with lemon fish seasoning and pepper. Roll in flour and fry in oil until brown.
Mix all ingredients. Put all in a covered, greased casserole. Bake for 1 hour at 350°. Serves 4.
Clean raccoon well. Cut into 8 sections. Parboil in water to cover. Add whole onion, 6 cloves garlic, bay leaves, 1 cup chopped celery and 1 teaspoon peppercorns. Cover. Cook over low heat for 2 hours. Remove meat from kettle and drain. Set aside.
Mix all ingredients together and pour into casserole and bake. May add French fried onions on top the last 10 minutes. Bake at 350° for 30 to 40 minutes.
Work peanut butter and water together; mix tomato juice and flour until smooth. Combine with peanut butter mixture all remaining ingredients. Steam in buttered double boiler for 5 1/2 hours. Cool. Turn onto plate. Slice and serve cold or fry and serve with tomato gravy.
Combine all the ingredients in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 9 minutes, or until the vegetables are tender, stirring once.
Mix 3/4 cup sugar, salt, flour and egg yolks well. Gradually add milk and blend well. Add butter and cook over medium heat until it thickens. Set aside until you dissolve other 1/2 cup sugar in iron skillet over medium heat. Gradually add this to other mixture, beating with mixer as you mix. Pour this into a baked pie shell and set into the oven a few minutes to set up, then beat egg whites and sweeten to taste. Put back into oven and brown.
Combine stuffing mix and melted butter in a medium bowl, stirring well. Spoon 2 cups stuffing mixture into a lightly greased 13 x 9 x 2-inch baking dish. Set baking dish and remaining stuffing mixture aside.
Clean yellow squash well and cut into 1/2-inch slices and boil or steam until tender. Cool slightly, drain and mash. Add onion, pimentos, cheese, cracker crumbs, egg, butter, milk and salt to taste. Bake at 350° for about 30 minutes in greased baking dish.
Combine all ingredients. Roll into small balls. Bake at 425° for 15 to 18 minutes.
Cream the butter well. Add sugar, a small amount at a time, beating until light. Add eggs, one at a time, and beat until fluffy. Sift dry ingredients together and add alternately with buttermilk. Divide into 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes.
In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic powder until browned, stirring to separate meat. Spoon off fat.
Mix together the cake mix, melted butter, 1 teaspoon vanilla and 2 eggs. Spread in a greased and floured 15 x 10-inch or 13 x 9-inch pan. This mixture will be tacky.
Cook pudding with pineapple juice, instead of milk. Cook pudding before adding fruits.
Combine all ingredients in a 2 quart saucepan. Cook on top burner, stirring constantly about 15 to 20 minutes until onion is cooked and juice is thick.
In large bowl, combine mayonnaise, sour cream, milk, green onion, vinegar, tarragon and salt until well mixed. Add chicken, grapes and celery; toss gently until well combined. Cover and refrigerate until well chilled.
Cream butter and sugar. Beat eggs well and add to creamed mixture. Dust nuts with 2 tablespoons flour. Then combine remaining flour and baking powder. Add graham cracker crumbs and flour, alternately with milk, to batter, mixing well after each addition. Add nuts and coconut last.
Cream oleo and sugar. Beat in egg and vanilla; stir in zucchini, flour, baking powder, salt, cinnamon and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° until golden brown. Serves 12.
In a large pot, boil carrots, chopped broccoli and chopped cauliflower in water; boil until tender-crisp. In saucepan, combine ham, onion, milk and cheeses. Simmer until cheeses are melted. If too thick, add additional milk. Drain vegetables and place in mixing bowl. Use large pot to boil 3 quarts of water and cook noodles 7 to 8 minutes. Drain. Add to mixing bowl; cover with meat mixture and stir thoroughly. Serve.
Heat oil in a large saucepan on medium heat. Add mushrooms and onion. Saute about 5 minutes. Remove from heat. Stir in turkey, potatoes, parsley, salt and pepper. Stir in evaporated milk. Reduce heat to low. Heat mixture thoroughly (about 5 minutes). Makes 6 servings.
In large bowl toss cauliflower and lettuce together. Mix together mayo, sour cream, sugar and cheese; pour over top of lettuce and cauliflower. Top with bacon and refrigerate (toss before serving).
Heat oven to 350°. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes 5 dozen cookies.
Boil chicken; put pieces of chicken in casserole dish. Add soups, onions and celery (chopped). Salt and pepper. Place stuffing on top and pour 3 cups chicken broth over the top. Place in oven and bake at 300° for 1 hour.
Mix all ingredients together, then roll into 1-inch balls. Flatten with glass dipped in sugar. Bake for 10 minutes at 350°.
Cook noodles until tender (drain well). Return noodles to pot and combine with remaining ingredients in order given. Mix well. Bake in greased 9 x 12-inch baking pan at 350° for 1/2 hour or until lightly brown. Let set 10 to 15 minutes. Cut into squares. Good with ham or pork.
Saute onion in butter until soft in kettle; add potatoes, frozen fish and water and cover. Simmer 30 minutes or until fish flakes easily with fork and potatoes are tender. Stir in remaining ingredients and heat to boiling. Serves 6.
Layer crumbled brownies in large deep glass bowl. Layer chocolate mousse then whipped topping. Crumble crushed candy bar of your choice. Repeat layers and top all with chocolate chips.
Boil rice and set aside. Saute onion over low heat in oil until almost brown. Add shrimp and cook 15 minutes, stirring occasionally. Add parsley, shallots and bell pepper. Saute 10 minutes, stirring. Add smoked sausage and cook 10 minutes. Add 3 cups water and cook 1/2 hour over medium heat. Add onions and crab meat; cook 15 minutes. Salt and pepper to taste. Add rice a little at a time, stirring steadily until all rice is in. Heat over medium heat for 15 minutes, stirring occasionally. Serves 6 to 8.
Put together in layers in order given. Microwave until warm. Serve with tortilla chips.
Beat eggs and sugar. Add melted margarine. Add anise or vanilla. Add flour and baking powder to egg mixture; mix well. Drop by spoonful into pizzelle iron; heat iron first. Pizzelles should cook in 2 or 3 minutes.
Cream together shortening and sugar. Add beaten eggs. Add dry ingredients alternately with sour cream. Drop by rounded spoonfuls on cookie sheet, 2-inches apart. Sprinkle sugar on baked cookies. Bake for 10 minutes at 375°. Yields 100 cookies.
Cook squash until tender; drain and mash. Add onion, carrots, soup, sour cream, salt and pepper. Mix well.
Melt butter or margarine in large skillet or Dutch oven. Add onion and garlic and cook gently about 5 minutes. Add ground beef. Cook slowly, stirring frequently, until all red color disappears from meat. Stir in tomato paste, tomatoes, salt, pepper, basil and oregano. Simmer, stirring occasionally, 30 to 35 minutes.
Combine Kool-Aid, water and sugar. Mix well. Add all other ingredients. Mix well and freeze overnight or until slushy. Serves 30 to 40.
In heavy skillet or Dutch oven, brown chicken in hot oil 4 to 5 minutes. Remove chicken and set aside. Add mushrooms, sweet peppers, onion and garlic to skillet drippings; cook until tender. Add wine and Serrano or crushed red pepper to vegetable mixture. Bring to a boiling point. Reduce heat. Simmer, uncovered, until almost all the liquid is evaporated. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. Simmer, uncovered, 15 minutes or until chicken is tender and is no longer pink. Serve over pasta.
Mix first four ingredients together. Press mixture in bottom of a 9 x 13-inch pan. Save a little for sprinkles on top. Slice ice cream about 1/2-inch thick. Lay on top of mixture. Add sprinkles on top. Freeze until ready to serve.
Mix Crisco, sugar, molasses and egg together. Stir in all dry ingredients. Add raisins last and mix well. Press evenly into ungreased 11 x 7-inch pan. Sprinkle sugar over top. Bake 9 minutes at 375°. Take out of oven immediately. Do not cook any longer.
Boil sugar and water. Add corn and cook 5 minutes. Keep stirred; let cool.	Pack in containers and freeze.	Cook in double boiler and add butter and salt.
Stir flour and salt into large bowl. Cut in shortening with pastry cutter or fork. Beat together egg and vinegar; add to flour mixture. Gradually add water and mix with hands. Roll between waxed paper with rolling pin.
Wash squash. Slice and cook in slightly salted water until tender. Drain and mash; add all ingredients. Pour into greased casserole dish. Bake at 300° for 1 hour or until done.
Place sliced apples in a 9 x 13-inch casserole dish. Mix sugar, flour and oats together; sprinkle over sliced apples. Slice 1 stick butter over mixture. Bake at 350° for 30 to 40 minutes or until golden brown.
Preheat oven to 350°. Spray eight jumbo muffin pan cups (3 x 1 1/2-inch) with nonstick cooking spray.
Cook broccoli and drain. Arrange in greased 8 x 12-inch dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with grated cheese. Blend crumbs with butter and sprinkle over all. Bake at 350° for 25 to 30 minutes.
Combine Ranch dressing mix, sour cream and mayo; set aside. Place half of cornbread in bottom of large bowl and top with half of beans. Combine tomatoes, pepper and onion and put half over beans. Layer half of the cheese, bacon, corn and salad dressing. Repeat layers, using all the ingredients, ending with dressing. Cover and chill well.
Cook sugar, molasses, vinegar and butter slowly until it forms a brittle string dropped into cold water or reaches 260°. Stir in the soda. Pour in buttered pan to cool. When cool enough to handle, pull until cream colored. Twist and cut with scissors.
Mix together sugar, margarine and eggs. Stir in milk. Sift together flour, baking powder and salt. Stir into batter. Mix well. Carefully blend in blueberries. Spread batter into greased 9 x 13-inch pan.
Spread the pineapple, juice included, in a 13 x 9-inch pan. Next, spoon the cherry pie filling on top of pineapple, then sprinkle the dry cake mix over the pineapple and pie filling. Spread the pecans over all and cut your margarine stick in slices and lay over top of pecans. Do not stir any of the ingredients. Bake at 350° for 1 hour.
Mix or sift dry ingredients together. Cream sugar, egg whites, applesauce and vanilla together. Add dry ingredients and mix together. Pour into a 9 x 9-inch nonstick pan or regular pan lightly sprayed with Pam. Bake at 350° for 35 to 40 minutes or until done.
Spread softened cream cheese on a pizza pan or platter. Pour chili sauce over cream cheese. Scatter chopped green pepper and baby shrimp over chili sauce. Chill. Serve with a variety of snack crackers.
Preheat oven to 350°. Melt butter in heavy saucepan. Add sugar. Stir in eggs, flour and baking powder. Add vanilla, salt and pecans. Bake in greased 9 x 13-inch pan for 25 minutes. Yields 3 to 4 dozen.
Cook noodles and drain. Mix sour cream and cream cheese (set aside.) Brown meat and drain off the fat. Put in the Prego sauce. In a 9 x 13-inch pan, put a thin layer of noodles, sauce, meat, a thin layer of sour cream and cream cheese mixture, 1/2 package of each of the cheeses. Repeat step until all ingredients are gone. Bake at 350° for 20 minutes.
Brown and drain meat. Add remaining ingredients. Cook about 30 to 45 minutes. Add salt and pepper to taste.
Mix flour and shortening together. Add enough water to make dough. Roll out thin as pie crust. Sprinkle with chopped apples. Roll up like jelly roll and cut about 3/4-inch slices. Lay in sheet cake pan. Bring to a boil sugar, water, cinnamon and butter. Pour over apple roll. Bake at 350° for 30 minutes.
Melt butter in large pot. Add onions and saute for 15 minutes over low heat, stirring occasionally. Cover pot and soak for 5 more minutes Add sugar, salt and pepper. Increase temperature to moderate and cook for 10 minutes. Add soup broth and water. Add flour or cornstarch mixed with a little broth to pot; stir until thickens. Add garlic and thyme. Bering to a boil, then simmer for 15 minutes until onions are tender. Add wine or sherry; stir. Transfer to ovenproof bowls. Place bread slice on top; sprinkle with cheeses. Put under broiler until bubbly. Add sprinkle of thyme and a splash of soup on top to serve. Makes 4 to 6 servings.
Saute crabmeat and shrimp in small amount of butter for 5 minutes. Add remaining ingredients and simmer 30 minutes. Serve with boiled rice. Serves 4.
Layer bottom of 9 x 13-inch casserole dish with single layer of ice cream sandwiches. Gently press sandwiches together to form complete layer. Follow with a layer of Cool Whip. Repeat layers. Sprinkle pecans over top. Now, drizzle back and forth over top with hot fudge sauce and caramel sauce. Chill several hours. Great to make day before needed. Enjoy!
Boil potatoes until fork-tender. Melt cheese and soup in crock-pot. Pour in potatoes and milk; mix together. Salt and pepper to taste. Heat until warm; do not boil. Add some crumbled cooked bacon just before serving.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured fluted tube pan. Sprinkle with 1/2 the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° for 45 to 50 minutes, until cake springs back when lightly pressed. Cool in pan for 5 minutes. Remove from pan, cool on rack. Sprinkle with confectioners sugar, if desired. When cake is cut, it resembles a ruby slipper.
Soften the gelatin in the water and stir over low heat until dissolved. Mix in the juice, sugar and sliced fruit. Place in freezer until almost set. Beat with an electric mixer until creamy and fluffy. Return to freezer for a brief period.
Mix cake mix, butter and 1 egg. Press into a greased 9 x 13 baking pan. Mix sugar, 2 eggs and cream cheese. Sprinkle chips/nuts over cake mix then pour 2nd mixture over it. Bake at 350° for 35 to 45 minutes, until golden brown.
Stir all together and top with slivered almonds. Let stand 1 to 1 1/2 hours. Bake at 350° for 45 minutes.
Combine all ingredients; put in plastic bag and shake well. Pour into baking dish. Bake at 450° for 40 minutes, turning occasionally.
Mix strawberries with 1 cup sugar; let stand 1 hour. Heat oven to 450°. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended. Gently smooth dough into a ball on lightly floured cloth-covered board. Knead 20 to 25 times. Roll to 1/2-inch thickness; cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split crosswise while hot. Spread with margarine; fill and top with cream and strawberries. Makes 6 servings. Top with whipped cream.
Mix 1/4 cup soup with all ingredients except water. Shape into 6 patties. Place in shallow dish. Bake at 350° for 35 minutes. Spoon off fat. Mix soup with water and pour over patties. Bake 10 more minutes.
Mix yeast and 1/2 cup lukewarm water in bowl; let stand. Mix 1/2 cup sugar, shortening and 1 cup hot water and let stand until lukewarm, then add yeast mixture to it. Then add egg, 1/2 cup flour and beat, then add 1/2 teaspoon salt and enough flour to make a thick dough.
Simmer meat for a couple of hours in the 3 quarts of water with the onion, garlic, bay leaf, salt and pepper and tomatoes. Remove meat from soup; discard bones (or save for your dog if you have done). Add vegetables of your choice (turnip, carrots, celery, potatoes) and a small head of cabbage the last half hour. Serve over noodles to make a hearty meat, or add a cup of rice the last half hour.
Cook ground beef and onion until meat is browned and onion is soft. Drain off fat. Add water, kidney beans, tomatoes (including juices), tomato sauce and taco seasoning mix. Simmer covered for 15 minutes. Pass cheese, corn chips and sour cream to top each serving. Serves 6.
In 5-quart Dutch oven, over medium heat in hot oil, cook beef 1/2 at a time until browned on all sides. In same Dutch oven over medium heat in drippings (remove meat after browning) cook onion, celery and garlic until browned, stirring occasionally. Stir in tomatoes and next 7 ingredients. Return meat to Dutch oven heat to boiling. Reduce heat to low, cover and simmer 1 hour stirring occasionally. Add potatoes and carrots, cook 30 minutes longer or until meat and vegetables are tender, stirring occasionally. Makes 6 servings 105 mg. sodium per serving.
Cream butter and sugar until smooth. Add eggs, one at a time, beating after each. Combine flour, salt and baking soda and sift. Alternate with sour cream, adding to egg mixture. Beat about 5 minutes. Put in cold oven; set temperature at 350° for 1 hour.
Mix 1 1/2 cups flour and margarine. Pat into a 9 x 13-inch pan. Bake at 350° about 15 to 20 minutes (until light tan).
Mix, drop and top with red and green cherries on top. Bake at 350° for 10 to 12 minutes.