HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion in skillet. Drain fat. Combine Ro-Tel and soup. In microwave-safe pan, layer tortilla chips, soup mix, hamburger and cheese. Cover with plastic wrap. Microwave for 12 minutes. Top with cheese and microwave another 2 minutes or until cheese melts.
Boil a salted hogs head, cut up , until tender. Drain thoroughly. Remove bones. Grind or cut up remaining meat until fine. Press into a flat container until "set." Slice and pour diluted vinegar over.
Brown ground chuck or beef in skillet with chopped onion. After browned, drain liquid off and discard. Cook rice. Boil peppers until almost soft in boiling water. Mix ground chuck and rice together; add tomatoes or sauce. Mix together. Stuff peppers and bake in a 350° oven for 1/2 hour.
Mix with electric mixer. Bake at 350° for 30 minutes. Makes 3 large layers, ice.
In medium saucepan, mix sugar and dry mustard. Stir in 1/3 cup water and remaining ingredients, except corn. Bring to a boil, then let cool 20 minutes. Place corn in bowl. Add carrots and marinade. Cover and refrigerate 2 hours before serving.
Cook onions slowly with butter and oil in covered saucepan for 15 minutes. Uncover and raise heat to moderate and stir in salt and sugar. Cook 30 to 40 minutes, stirring constantly, until the onions have turned a deep golden brown. Sprinkle in flour and stir for 3 minutes. Combine bouillon and boiling water and add to mixture. Add wine and season to taste. Simmer, partially covered, for 30 to 40 minutes, skimming occasionally. You may also top with Swiss cheese to serve.
Cut all vegetables in medium pieces and cover with water. Boil for 10 minutes. Add onion soup mix. Turn on low heat and simmer until vegetables are done.
Preheat oven to 350°. Grease a 2-quart casserole dish. Peel potatoes; cook with garlic in boiling salted water. Meanwhile, saute mushrooms in 2 tablespoons butter until tender. Drain potatoes; discard garlic. Whip potatoes with 1/4 cup butter, cream, egg yolks, 1 1/2 teaspoons salt and dash of pepper. Stir in mushrooms and parsley. Spoon into casserole. Melt rest of butter; toss with bread crumbs. Sprinkle over potatoes. Bake for 25 to 30 minutes. Serves 8.
Combine celery, onion, mayonnaise, vinegar and lemon juice. Add and mix well to the shrimp. Enjoy!
Brown meat with chopped onion and drain. Add dry seasonings. Stir in tomato sauce, corn and kidney beans. Simmer for 10 to 15 minutes on low-medium heat. Cover the casserole with bite size corn chips. Top with shredded cheese. Allow cheese to melt and serve.
Cook squash and onions until tender. Drain and mash with potato masher. Add cracker crumbs, milk, egg, salt and pepper. Put buttered cracker crumbs on top. Bake at 400° for 15 to 20 minutes.
Add margarine and cheese to carrots. Let cool. Add eggs and milk. Bake 40 minutes at 350°.
Mix all ingredients lightly and bake in an 8 or 9-inch baking dish or iron skillet in a 350° oven for 45 minutes or until done. (Grease and heat skillet before filling.)
Chop bacon, ham, tomato, onion, and cheese. Add mayonnaise and basil. Cut biscuits into quarters, place each quarter into a mini muffin pan. Use a wood spoon dusted with flour to mash into the cup. Add above mixture. Bake at 350 degrees for 15-18 minutes or until golden brown.
Beat eggs; add oil and sugar; beat well. Add flavoring and zucchini; beat. Mix dry ingredients together; stir in and add nuts; mix well. Bake in small loaf pans or in oiled cans (size 2 1/2 pounds) at 350° for 1 hour. Cool in cans until bread will remove easily, then cool on wire rack. This freezes well and is an ideal way to use up those monsters.
Combine all ingredients and pour into gallon freezer. Freeze according to manufacturers instructions. Makes about 2 1/2 quarts.
Slice the potatoes into thin shoestring size. Fry in hot grease until golden brown or deep brown. Stir occasionally. Do not crowd potatoes in pan. Drain on absorbent paper placed on a paper plate. Good eating!!
Brown ground beef, onions and peppers. Mix cornbread mix as directed and add cream style corn. Layer 1/2 of the cornbread mix in 9X13 casserole dish, then add meat mixture, drained beans and cheese. Top entire dish with rest of cornbread mixture. Bake at 350° until cornbread is golden brown.
Mix all ingredients and bake in pan at 300° for 45 to 50 minutes.
Cook in a large pan (roaster) in medium oven (350°) until no water runs off when put in dish. Put in jars and seal. This makes 10 to 14 pints of apple butter.
Beat the yolks and corn lightly and set aside. Combine the flour, sugar, salt, butter and pepper. Add milk slowly, beating until smooth. Combine the 2 mixtures and pour into a well-greased casserole dish. Bake in a pan of water at 350° for 1 hour or until custard is firm.
Cook macaroni for 8 minutes and drain it. Mix canned milk, whole milk and beaten eggs. Mix macaroni, milk mixture, melted margarine and 2 cups of grated cheese. Pour into crock-pot. Top with 1 cup of grated cheese. Do not stir. Cook on low for 3 hours.
Mix cream cheese, 1 teaspoon milk and sugar. Stir with wire whisk. Stir in whipped topping. Spread on bottom of crust. Pour milk in bowl, add pudding and stir with whisk for 1 minute. Add pumpkin and spices. Pour into crust. Refrigerate for 4 hours.
Mix the pudding, Cool Whip and cottage cheese. Fold in the pineapple, oranges and nuts. Let stand 24 hours. Serves 14.
Clean and peel the potatoes. Grate very finely. Add the onion, egg, flour, salt and pepper. Blend well. If the mixture becomes too runny, add a tablespoon of flour. Fry small pancakes in a hot pan with a little oil. Turn the pancakes to brown on both sides. Very good along or with a meat sauce. Often served with applesauce or sour cream. Serves 6.
Clean fresh fruit. Drain any canned fruit that's being used. Combine the two to equal 6 cups. Reserve 2 cups for top. Combine buttermilk and pudding mix in large bowl. Fold in whipped topping. Pour over the 4 cups of fruit. Top with reserved 2 cups of fruit. Refrigerate.
Prepare mix as directed on package. Grease 9 x 13-inch cake pan. Pour 1/2 cake batter into pan. Bake at 350° for 15 minutes. In pan over low heat, melt caramels, milk, butter and chips. Stir until smooth. Remove cake from oven and pour melted ingredients over cake. Top with nuts and pour remaining batter over this. Bake 20 minutes longer.
Combine first 4 ingredients and pat into 9x13 pan. Melt chocolate chips and frost over top in pan. When chocolate in set, cut into small squares. These taste much like Reese's cups.
Mix sugar, cornstarch, salt and water with 2 cups berries. Heat and boil at medium heat for about 1 minute. Pour over 2 cups berries in baked pie shell. Chill before serving.
In a 10-inch skillet, cook rice and onion in butter until rice is golden, stirring often. Add chicken broth, water and salt. Bring up to a boil. Reduce heat. Cover and simmer until rice is tender, about 15 minutes. Fluff up with a fork. Makes 6 to 8 servings.
In ungreased 13 x 9-inch pan, mix pineapple with pie filling. Sprinkle cake mix on top. Sprinkle coconut over cake and nuts over coconut. Thinly slice margarine and place over all.
Brown meat and onion (drain). Add other ingredients; cook for 1 hour. Serve over cooked rice or with crackers.
Mix and freeze. Just before serving, fill glass with 3/4 slush and 1/4 7-Up. Delicious at holiday time. Keeps in freezer for several months.
Spread 3 cups dried stuffing on bottom of greased 13 x 9-inch baking pan; set aside. In large bowl, stir together chicken, broccoli, mushroom soup, chicken soup and pimiento. Spoon over stuffing; sprinkle with cheese. In medium bowl, combine all remaining ingredients, except 3 cups dried stuffing and butter. Pour over chicken mixture. Cover; refrigerate 8 hours or overnight. Heat oven to 350°. Sprinkle with 3 cups remaining dried stuffing; drizzle with butter. Bake for 1 to 1 1/2 hours or until set and heated through. Yields 6 servings.
Combine dates, 1 teaspoon soda and hot water. Let stand until cool. Cream margarine and 1 1/2 cups sugar. Add eggs 1 at a time; beat well. Sift together flour, teaspoon salt and 1/2 teaspoon soda. Beat in cooled date mixture. Turn into a well-greased, floured 9 x 13-inch pan. Mix together chocolate chips, remaining sugar and nuts. Sprinkle over batter. Bake at 350° for 30 to 40 minutes or until done.
In mixing bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard and chopped tarragon. Gradually whisk in extra virgin olive oil until thickened. In large bowl, toss apple cider vinegar-tarragon mixture with mixed salad greens. Transfer salad to serving bowl and sprinkle cranberries and walnuts on top. Makes 2 servings.
Preheat oven to 350°. In a large bowl, beat together butter, sugars, eggs and vanilla with mixer on medium speed until light and fluffy 3 to 4 minutes. Beat in flour, baking soda, powder and cocoa until well blended.
Mix thoroughly in a saucepan the sugar, cornstarch, salt, shredded coconut and egg yolks. Stir in gradually until smooth a mixture of evaporated milk and water. Cook and stir over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cover and cool thoroughly. Put in 9-inch baked pastry shell. Spread with meringue. Sprinkle with 1/2 cup coconut. Bake 7 to 8 minutes at 400°. Cool completely before cutting with wet knife.
Mix together. While sauce is cooking, bake meat balls for 1 hour. Put meat balls into sauce and cook 2 more hours. Cook Mostaccioli noodles and drain. Pour sauce and meat balls over noodles.
Layer lettuce, celery, pepper, onion, peas, cheese and meat in oblong dish. Spread Miracle Whip over like frosting. Refrigerate overnight.
Cook onion, rice and margarine in heavy skillet until brown. Mix consomme and mushroom soup and add to the rice mixture. Pour into greased casserole dish and bake at 350° for about 40 minutes.
Save broth from chicken when cooking. Crush Doritos. Heat soup and tomatoes together. Layer chicken, onion (if desired), cheese, Doritos and soup in a 13 x 9-inch pan. Pour 1 1/2 cups broth over; bake at 325° for 1 hour.
Cream sugar, margarine and eggs. Add remaining ingredients. Blend well. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Pound pork to flatten. Brown in margarine. Set aside. In same skillet, blend together soup and milk; add other ingredients. Return meat to skillet. Cover and simmer 45 minutes to 1 hour or until tender. Serve sauce on top meat. In place of skillet cooking, may bake in 350° oven about 2 hours. Makes four servings.
Mix together sugar, cornstarch or flour and melted butter. Use 6 egg yolks. Stir in with the other ingredients. Mix well. Add buttermilk, one at a time. Stir well. Add vanilla extract. Mix well. Pour into 9-inch pie shell. Cook in oven until brown. Use your 6 egg whites for meringue. Beat until fluffy. Place on pie and brown. Put enough sugar in meringue to make fluffy and stiff along with 1/4 teaspoon cream of tartar.
Combine the first 3 ingredients. Bake 20 minutes in a 350° oven. Mix the pudding with the cold milk. Beat the cream cheese and powdered sugar 2 minutes. Add softened Cool Whip. Spread on cool crust. Spread pudding mix. Top with remaining ingredients. Sprinkle with chopped walnuts. Refrigerate overnight.
Cream the shortening and sugars together. Add eggs and soda with water to first mixture and mix. Add flour, salt and vanilla; mix well. Add oatmeal, chocolate chips and nutmeats (if desired). Drop in rounded teaspoonfuls onto cookie sheet. Bake at 375° for 15 minutes.
Heat oven to 350°. Mix contents of vegetable-seasoning packet, water and margarine in large bowl until margarine is melted. Stir in stuffing crumbs just to moisten; set aside. Layer turkey and green beans in a 12 x 8-inch baking dish. Mix soup and milk in another bowl until smooth. Pour over turkey mixture. Spoon stuffing evenly over top. Bake for 30 minutes, or until heated through. Makes 6 servings.
Mix hamburger, 1 teaspoon Worcestershire sauce, salt and pepper, eggs, 1/2 can beer, onion and crackers. Make into small balls, cooking until done.
Cook bacon in 4-quart saucepan or Dutch oven until crisp. Remove and drain on paper towels. Crumble bacon; set aside. Pour off drippings; reserve 1/4 cup. Saute onion in 1/4 cup drippings until tender; do not brown. Add potatoes, chicken broth and salt; bring mixture to a boil. Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender. Add turkey, undrained corn, cream-style corn, light cream and pepper; heat well. To serve, garnish each bowl with bacon bits and parsley. Makes 3 quarts or 9 servings.
Mix above and bring to boil. Boil 1 minute. Cool to lukewarm. Add vanilla. Beat till thick enough to spread.
Cook slowly for 15 minutes, stirring until mixture begins to thicken. Pour into a wooden container lined with cloth; cool. When hard, cut in squares.
Cook hamburger, onions, salt and pepper (do not brown). Boil egg noodles and drain. Drain grease from hamburger and mix all ingredients, including sour cream. Melt margarine in a skillet. Tear bread into small pieces and add to margarine. Mix well. Place meat mixture into casserole dish. Top with buttered bread crumbs and bake in 450° oven until golden brown, about 25 to 30 minutes.
Mix first 5 ingredients in a large bowl. Add hot water (125°). Mix well. Add slightly beaten eggs and remaining flour. Turn out on lightly floured surface and knead. In you have bread hook for mixer, do it in there for 3 1/2 minutes and then turn over and do for 1 minute. If not, knead for 5 to 8 minutes. Let raise in warm place until double in bulk. Divide into 3 parts.
Dissolve gelatin in hot water. Drain pineapple and add enough water to juice to make 1 cup. Add to gelatin, then add cream cheese that has been slightly softened. Chill until slightly thick, then beat until light and fluffy. Fold in remaining ingredients. Put in gelatin ring and chill.
Boil together; let cool. Squeeze out cabbage; mix in 2 red and 2 green peppers (chopped) and 1 stalk celery. Pour cooled syrup over and put in containers and freeze.
Beat eggs, butter, sugar and molasses until very thick and smooth. Sift flour and other dry ingredients together. Add flour and water alternately to the egg mixture. Beat well after each addition. Place batter in a well buttered and floured 8 x 8 x 2-inch pan. Bake 40 minutes in 400° oven. Let gingerbread cool 15 minutes before cutting into squares.
Set half of stuffing mix aside. Mix other ingredients. Top with the remaining stuffing mix and sprinkle with shredded cheese. Bake at 350° for 25 minutes. This recipe can be doubled. Serves 6 people.
First Layer: Blend butter and flour. Add nuts, then press mixture into a 9 x 13-inch pan. Bake about 20 minutes at 350°, until light brown, then cool.
Cook rotini and drain. Cook beef, 1/8 teaspoon pepper and onion for 5 to 7 minutes, stirring until brown. Drain. Add tomatoes, bouillon, Worcestershire sauce and pepper; simmer 5 minutes. Stir in milk, Ricotta cheese, 1 cup Cheddar cheese and rotini. Pour into 2 1/2-quart baking dish, top with remaining Cheddar cheese. Bake covered in 350° oven for 30 minutes.
Chicken and Vegetables: Prepare vegetables and meat. Chop vegetables in bite-size pieces. Slice chicken breast in bite-size pieces or purchase chicken stir-fry.
Brown beef, onion and garlic in oil. Add ginger, pepper strips, bouillon, soy sauce and sherry. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Makes 4 servings.
Soften butter and cream with parsley, oregano, garlic and Parmesan cheese. Cut loaf of bread in slices. Spread both sides with the herb butter. Wrap in foil and heat in oven (400°) for 10 minutes. Five minutes before serving, open the foil and let the top of loaf get crusty again.
Mix all ingredients together. Pour into greased baking dish. Bake at 350° for 45 minutes. Serves six.
Mix all of the above in large pot. Bring to a boil then simmer for 30 minutes or until carrots are tender.
Drain apricots and add enough water to make 2 cups. Heat and use to dissolve jello. Then add 2 cups cold water. Let jello set only until slightly thickened. Mix up with wire whip and fold in apricots and Cool Whip. Put into pretty glass bowl and chill well. So pretty and so good!
Heat oven to 350°. Combine all ingredients in large bowl and mix at	low speed of	electric mixer until blended. Drop by rounded tablespoon onto baking sheet and bake for 7 to 9 minutes. Cool 2 minutes. Cool.
Prepare pudding according to package directions. Stir in next three ingredients. Sprinkle nuts on top, if desired.
Cook and stir chicken in hot oil in large skillet until well browned. Add peppers. Cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil. Prepare rice as directed on package. Serve chicken over rice. Makes 4 servings, 350 calories per serving with 7 grams of fat.
Combine beef, crumbs, onion, water, horseradish, dill and salt in bowl. Shape meat into sixteen 2-inch balls. Put balls 1/2 inch apart on broiler pan. In a 5-quart pan, Add remaining oil and whisk in flour, cook stirring 2 minutes. Whisk in broth, remaining dill, salt and pepper until thickened, 2 minutes. Add meat balls to sauce. Simmer, covered, basting occasionally for 15 minutes. Remove from heat. Stir in sour cream and remaining horseradish. Serve over noodles.
Brown beef; drain, if necessary. Add all other ingredients. Cover and simmer for 30 minutes.
Combine all ingredients, saving half of cheese for top. Put in 9 x 13-inch pan. Bake for 1 1/2 hours at 350°. Reduce temperature to 325° if using glass dish.
Cut bacon into bite sized pieces. In large pot or Dutch oven, saute bacon and onion with butter until tender. Add cabbage and fry till done, stirring occasionally. You may need to add more butter depending on the flavor desired.
Mix all ingredients together. Divide into 2 round 8-inch cake pans, greased and floured. Bake at 350° for 30 to 40 minutes.
Mix all ingredients until dough is no longer sticky. Grease a large bowl; turn dough to coat all sides and top. Cover with towel and let set 8 to 12 hours. Do not refrigerate.
Line cupcake pans with pie pastry. Fill with mixture and bake in moderate oven. My mother made my favorite treat (chess pies) many times for me. I can remember the wonderful aroma coming from the kitchen when I got home from school. Sometimes I hid mine so I could guarantee my share. When I grew up and became a teacher the treat was just as special when I got home, except that I hid mine from my husband and children, instead of just my brother.
Cut meat into 1-inch squares. Brown in hot oil. Remove from pan. Add gravy mix and water; bring to boil. Stir in remaining ingredients except noodles. Return meat to pan; cover and simmer 1 1/2 hours, stirring as needed. Add bay leaf. Serve over hot buttered noodles.
Combine 2/3 cup sugar, flour and salt in 2-quart saucepan; stir in milk gradually. Cook on high until mixture starts to steam; switch to third and cook until thick, stirring constantly. Switch to low. Stir a little of the hot mixture into slightly beaten egg yolks; slowly stir into remaining hot mixture. Cook for 2 minutes, stirring constantly. Cool and chill in refrigerator. Add 2/3 cup coconut and vanilla extract. Pour into baked pie shell.
Boil milk, sugar and salt, then reduce heat and simmer for 5 minutes. Stir constantly. Remove from heat. Add remaining ingredients. Stir in marshmallows until almost blended. Pour in 9 x 9-inch pan. Cool. Cut.
Dissolve Jell-O in boiling water and add pineapple and blueberries. Refrigerate until firm. Serve with whipped cream or topping. Serves 6 to 8.
Cook carrots until tender; drain. Saute onion in 3 tablespoons margarine until soft. Stir in soup, salt, pepper, cheese and carrots. Spoon into a 2-quart greased casserole dish. Toss bread stuffing mix with 1/2 cup melted butter. Spoon on top of carrot mixture. Bake at 350° for 20 minutes.
Mix together first 4 (or 5) ingredients. Put in refrigerator. Gradually add 2 gallons of milk to mixture. Garnish with whipped ice cream. Add cinnamon, nutmeg, chocolate shavings, cherries and chocolate syrup on top.
In a saucepan, combine cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool. Fold in peaches. Pour into crust and refrigerate for 2 hours or until serving. Garnish with whipped topping.
Scrub and boil whole yams or sweet potatoes for 30 minutes. Drain and cool 30 minutes. Cut yams in half lengthwise and scoop out meat. In a large mixing bowl, whip yams with butter or margarine, 1/2 cup brown sugar, and cream or half and half. Pour into greased casserole dish. Sprinkle with walnuts and remaining brown sugar. Bake, uncovered, at 350° for 30 minutes or on High in microwave for 20 minutes.
Cook rice, sugar and milk on low heat until rice is thoroughly done. Stir to prevent sticking. Add cinnamon and butter on top when finished.
Cook the potatoes in water till soft. Drain. Place in a mixing bowl. Add butter and cheese while potatoes are still hot. Add a little milk and start the mixer on low speed. Increase the speed and add milk as needed until the potatoes are light and fluffy. Add the bacon and blend in well. Check seasonings. Serve warm.
Shake chicken in mixture of flour, salt and pepper. Melt margarine in shallow 2-quart baking dish in 400° oven. Put chicken skin side down in dish and bake 20 minutes. Remove chicken and put 2 to 3 cups boiling water in dish with remaining ingredients. Mix well and arrange chicken skin side up on top. Bake in oven 40 minutes longer. Sprinkle with paprika. Egg noodles or any pasta may be substituted if you don't like rice.
Mix first 3 ingredients in food processor. Pat into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat the next 4 ingredients in food processor and pour over the first mixture. Bake at 350° for 25 minutes. Scrumptious!
Mix and put in 9 x 13-inch casserole dish. Bake at 325° until rice is tender (approximately 30 minutes). (Sausage may be cooked some and crumbled and drained to cut down on grease.)
Mix 1/2 of Cool Whip with cream cheese. Pour into bottom of crusts.	Then put on a layer of berries and top with rest of Cool Whip.
Mix first 7 ingredients and place in 3-quart greased casserole. Cover with crumb mixture and bake at 350° for 45 minutes uncovered. Serves 24.
Mix flour and sugar thoroughly with mixer. Add remaining ingredients. Bake in glass Pyrex dish at 350° for 45 minutes. Test by inserting knife in edge of custard to see if done. You can vary flavor by adding fruits of your choice.
Heat oven to 375°. Cover skewers with water; let soak 5 minutes. Mix preserves, dressing and soup mix in saucepan. Cook over medium heat 10 minutes, stirring occasionally. Thread chicken strips into individual skewers. Place in 15 x 10-inch foil-lined pan. Pour dressing mixture over chicken, thoroughly coating chicken. Bake 15 to 20 minutes. Makes 24 appetizers.
Prepare onions to fry. Have hot fat in frying pan. When onions are seasoned and frying nicely, slide into oven. Place over the fire another frying pan. When fat is smoking hot in same, put a nice one inch thick steak into same, sear on both sides quickly in hot fat. When done place on platter, season, remove onions from the oven, drain all the fat off the onions. Cover steak with onions and serve at once with a few slices of lemon and tomatoes and a small sprig of parsley.
Lay chicken breast pieces in large (11 x 13-inch) baking pan. Layer slices of Swiss cheese over chicken. Stir white wine or water into soup; pour over cheese. Melt butter and mix into stuffing. (Ignore the stuffing package instructions.) Layer stuffing mixture over the soup. Bake for 1 1/2 hours at 300°.
Preheat oven to 450°. With wooden spoon beat until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine 1/4 cup butter or margarine, melted and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from pan. Makes 10 to 12 biscuits.