HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion; drain. Stir in refried beans, salt, pepper, tomato sauce and jalapeno peppers. Heat through. Arrange chips on a plate. Spoon beef/bean mixture on chips; sprinkle tomatoes, olives and cheese on top.
Bring water and sugar to a boil. Then add cornstarch moistened with water, stirring as you add starch. Return and cook 3 minutes. Add egg yolks, salt, lemon juice and rind, stirring at all times. Cool slightly. Pour into shell. Cover with well-beaten meringue and lightly brown in oven.
Cook sugar, water and butter until it spins a thread in cold water. Drop by spoonfuls on wet board or cookie sheet. Let stand until firm.
Flake salmon in bowl, stir in one egg and approximately one tablespoon of either self-rising flour or cornmeal. An optional addition is one small diced onion. Shape into patties. Fry in hot oil until brown on one side, then turn and brown on the other side.
Rinse beans. In large Dutch oven combine beans with 6 cups water. Bring to boil. Reduce heat; simmer uncovered for 2 minutes. Let stand 1 hour; drain. Add 8 cups water, hocks, spices and onion. Bring to boil (covered). Simmer 1 1/2 hours. Bone hocks; return to beans with vegetables and potato flakes. Stir to blend. Simmer several hours, stirring occasionally. Remove bay leaf.
Mix well. Form small balls by rolling in hand. Dip in xxxx sugar. Put on greased cookie sheet. Bake at 350° for 20 minutes.
In dutch oven or crock pot mix all ingredients except beets, bring to boil and simmer 15 minutes uncovered. Add beets to hot liquid. Cover and let cool. Refrigerate stirring once a day for 4-5 days. Serve cold, store in refrigerator. Be careful-this mixture will stain.
Combine the first 6 ingredients, using an electric mixer. Mix well. Blend in cream cheese. Serve, chilled, as a dip with vegetables. (I've become famous for this one!)
Brown onion, meat and salt; pour in casserole. Place celery and peas over meat. Mix mushroom soup with small amount of milk; add soy sauce. Pour over mixture and cover with Chinese noodles. Bake at 350° until hot and bubbly. Serves 4.
Cook broccoli as directed on package; drain. Combine soup, eggs, mayonnaise and cheese. Add broccoli; pour into a buttered casserole dish. Bake in a 350° oven until set or about 30 minutes. Cover with chips or onion rings and bake until light brown (about 5 minutes).
Combine butter, milk, sugar, coconut and chopped nuts. Chill for a while in bowl. Form	into small balls and chill again on greased cookie sheet. Melt chocolate chips and wax together and dip. Place on cookie sheet to set.
Brown hamburger and add seasonings. Drain. Cut cabbage in chunks; lay in pan. Place hamburger over the top. Cover with soup and juice. Bake at 350° for 45 minutes to 1 hour or in slow cooker on low until cabbage is tender. Serve with steamed rice.
Preheat oven to 350°. Grease an 8-inch square baking pan. In small bowl, combine first 3 ingredients. Stir in melted butter until well combined. Reserve 1/3 cup. Put remaining mixture evenly into pan. Bake 12 to 15 minutes.
Brown steaks in 14-inch Dutch oven in the margarine. Add chopped onions and celery. Stir in the rest	of the ingredients and cook for one hour with 12 coals on the top and 14 coals on the bottom.
Mix first 4 ingredients together and let stand 1 hour. Boil together sugar, celery seed, mustard seed, water and vinegar for 1 minute. Pour over cabbage and mix. Cool and freeze.
Cut a thin slice from the top of each green pepper. Cut in half lengthwise and remove seeds. In a saucepan, cook pepper halves in boiling salted water for 5 minutes. Invert and drain peppers on paper towels.
Cream margarine and sugar until light and fluffy; add syrup, egg yolks and flour. Stir until blended well; chill. Roll into 1 inch balls. Coat each with egg white and roll in pecans. Place on a greased baking sheet. Press cherry half into center of each ball. Bake at 350° for 18 to 20 minutes.
Mix well the first seven ingredients and divide into 1 1/2 inch balls. Bake in ungreased Pyrex dish for 30 minutes at 350°. Drain well. In separate bowl, mix grape jelly and shrimp cocktail sauce. Pour over meat balls and put back in oven for 30 minutes or until done. Set aside to cool. Add olives, onions, pineapple and bell peppers and reheat until peppers are done.
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Combine sugar and 1 cup water in saucepan. Cook, stirring until sugar dissolves. Add remaining water, lime juice and lime rind; chill. Spoon sherbet into punch. Add lemon-lime beverage. Yields about 2 1/2 quarts.
Remove butter from refrigerator 25 minutes before preparing scones to soften. Preheat oven to 425°. Place flour, baking powder, cream of tartar and sugar in a large bowl and stir to blend. Using a pastry blender, cut butter into flour mixture, lifting the flour to aerate as you work. Use a light touch for light scones.
Melt and stir chips over low heat until completely dissolved. Remove from heat and add nuts and noodles, so they are evenly coated. Drop by teaspoonful onto waxed paper and put in refrigerator until hard.
Boil, cool, skin and debone chickens. Mix soups, chickens, garlic, chilies and sour cream. Line 11 x 14-inch baking dish with tortillas; spread 1/3 of chicken mixture. Make another layer of tortillas; spread with more of chicken mixture. Top the last layer of tortillas with cheese. Bake at 350° for 1 hour.
Crack and separate eggs while they are cold. Then let stand until room temperature. Beat egg whites until stiff. Gradually add sugar and baking powder. Continue beating until all sugar is added and egg whites form peaks. By hand, add crushed crackers and pecans and fold into egg white mixture. Pour into greased pie pan. Bake at 350° for 25 to 30 minutes. Recipe can be doubled, use 9 x 13-inch pan.
Mix milk, sugar and 1/2 cup coconut; simmer 1 minute. Punch holes in cake and pour hot mixture over cake. Mix 1/2 c. coconut with Cool Whip and ice cake with this mixture. Keep refrigerated. Keeps for several days.
Saute garlic, onion, carrot, celery and potatoes in oil. Add the remaining ingredients together in a large pot. Bring to a boil. Simmer 1 hour.
Mix first 3 ingredients in a saucepan, cooking until sugar dissolves. Add peanuts, cooking until mixture reaches hard crack stage. Stir in soda, mixing well. Pour into well-greased bendable cookie sheet or aluminum pie plates. Cool. Store in airtight container.
Boil roast with celery and onion. Cut across the grain in small pieces. Place in baking dish. Add chopped onions and barbecue sauce. If meat looks dry, add cooking oil. Bake until barbecue sauce is absorbed.
Melt enough oleo to mix. Place in bottom of pan. Add Dream Whip as to directions on box. Next layer cream cheese to which 1/2 cup sugar is added. Mix all and place on top of crust. For topping, use either pineapple or strawberry.
Beat eggs slightly. Add sugar, flour and margarine (melted). Add sugar and flavoring. Add nuts and mix well, then pour into crust. Bake at 325° for 45 or 50 minutes. Makes a large pie.
Let potatoes cool after baking; cut in half (lengthwise). Scoop out inside, saving the peelings. Mash potato, brown sugar and peanut butter together. Put back into peelings. Sprinkle with chopped peanuts. Put into oven at 450° and brown slightly.
Melt sugar in large pot, adding 1/2 cup canned milk or just enough to melt sugar, then add vanilla. Let come to boil. Add peanut butter, beating until creamy and smooth. Spread over layers.
Preheat oven to 325°. In saucepan, heat half and half, butter and salt. Spread potatoes in 13 x 9 x 2-inch pan. Pour heated mixture over potatoes. Sprinkle with cheese. Bake 60 minutes. Makes 6 servings.
Preheat oven to 350°. Grease cookie sheet lightly. Sift together flour, baking powder, soda and salt. Add granulated sugar, brown sugar, butter, water, vanilla and beaten egg. Beat the mixture until it looks smooth. Stir in oatmeal. Drop by spoonful onto greased cookie sheets, about 2 inches apart. Bake for 12 to 15 minutes.
Skin, trim and clean camel (once you get over the hump), lamb and chickens. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard-boil eggs and peel. Stuff cooked chickens with hard-boiled eggs and rice; stuff the cooked lamb with stuffed chickens. Add more rice; stuff the camel with the stuffed lamb and add the rest of the rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves a friendly crowd of 80 to 100.
Mix and drop by tablespoon onto cookie sheet and press down with fork.	Bake at 325° for 10 to 13 minutes.
Combine in large mixing bowl. Beat at medium speed for 2 minutes. Save out 1/3 of batter. Pour other into tube pan. Mix with saved batter 1/4 cup chocolate syrup. Spoon this on top of cake and zigzag spatula through batter to marble. Bake at 350° for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.
Pour boiling water over quick oats. Add oleo and cover with towel. Let stand 20 minutes. Add rest of ingredients. Stir all together and bake in 13 x 9 pan at 350° for 35 minutes.
Cook pasta shells according to package directions. Drain. To keep cooked shells from sticking together, place them on waxed paper in a single layer. In a medium bowl, combine remaining ingredients, except sauce. Mix well. Fill pasta shells with cheese mixture, using a 1 1/2 Tbsp. for each shell. Spread 1/2 cup of sauce on the bottom of a 6x10 inch baking dish. Place shells in pan, cheese side up. Spoon remaining sauce evenly over shells. Cover tightly and bake 35 minutes in a 350 degrees oven. Yields 6 servings.
Beat eggs in a small bowl; set aside. Dip flounder in flour and then dip in eggs. Heat olive oil in a skillet over medium heat. Add flounder and saute until golden brown on both sides. Add broccoli, tomatoes and mushrooms. Continue to saute until vegetables are tender, approximately 8 minutes. When this is completed, add the cup of cream and wine. Cook approximately 3 more minutes. Salt and pepper to taste. Serves 2 people.
Melt oleo in heavy pot and saute onions, bell pepper, celery and parsley. I often substitute 1/2 carrot, finely chopped and sauteed for pimento. Blend in flour, mushrooms, salt and pepper. Add evaporated milk or cream and simmer for 2 minutes. Gently fold in crabmeat, picked over. Add sherry just before serving. Yields 5 1/2 cups, 75 pattie shells or 1 1/2 to 2 boxes Melba rounds.
Soak seeds for 15 to 30 minutes in just enough water to cover. Use 1 teaspoon salt to each cup seeds. Drain, spread on ungreased baking sheet. Sprinkle with salt and bake for about 1 hour at 250° or until toasted.
Open can of beans; place in a casserole dish. Add sugar, catsup and bacon on top. Bake at 350° for about 45 minutes and serve.
Grease or spray a small casserole dish. Fry bacon until crisp; crumble into squash. Fry onion in 1 tablespoon of drippings until transparent. Add to the squash. Add grated cheese, salt and Tabasco or pepper. Mix well. Transfer to prepared baking dish; top with bread crumbs. Bake in a 325° or 350° oven, until heated through and crumbs begin to brown, 25 to 30 minutes.
Preheat oven to 325°. In a deep 9 x 13-inch oblong cake pan or two 9-inch round cake pans; melt butter. Add brown sugar and stir over low heat, until dissolved. Arrange pineapples and cherries into bottom of pans. Prepare cake mix according to box directions. Fill prepared pan 3/4 full and bake 30 to 40 minutes. Any remaining cake mix can be used for cup cakes. When cake is done and still hot, run a knife around cake edge and invert on a serving plate.
Beat egg and milk. Soak bread or cracker crumbs in milk and egg. Add meat, onion and seasonings. Shape into patties and fry.
Brown meat and onion in olive oil. Add rest of ingredients through bay leaf. Simmer at least 1 1/2 hours. Cook noodles.
Preheat oven to 350°. Heat margarine and soup, then mix in sour cream. Season with cheese on top. Bake in a 9 x 13-inch pan until bubbles on top. Or top with chips, broccoli, cooked chicken burger.
Layer in 8 x 8-inch dish. Sprinkle with chopped onions. If you like black olives you can add a layer sliced on top of sour cream along with chopped green onions. Serve with tortilla chips.
Mix together all ingredients, except cheese. Pour 1/2 of the mixture into a greased 9 x 13 inch pan. Sprinkle cheese over this and pour remaining mixture over cheese. Bake at 450° for about 30 minutes until golden brown.
Combine first 3 ingredients. Pour into greased casserole dish. Top with onions. Bake 30 minutes at 350°.
Combine first five ingredients with half of the juice. Mix lightly and make 1 1/2 inch (about 18) balls. Place balls in skillet. Combine remaining juice and sugar; pour over balls. Bring all to boil, reduce and simmer, covered, 15 minutes, basting occasionally.
Put 1/2 apple into each piece of crust. Add 1 teaspoon of sugar, pat of butter and sprinkle of cinnamon to each. Wrap apple in crust. Turn upside down in buttered dish. Bake 45 minutes at 350°.
Bring first 5 ingredients to a boil and cook until a soft ball. Remove from heat and add powdered sugar and a small amount of red food coloring if you want to. Pour on buttered wax paper and cool.
Cream shortening and sugar. Add egg; beat well. Sift 1 3/4 cups flour with spices, soda and baking powder. Add applesauce alternately with flour mixture. Beat well. Mix remaining flour with raisins and walnuts. Fold raisins, nuts and vanilla into batter last. Bake at 350° for 45 minutes.
Pour ingredients into a casserole and mix thoroughly. Layer pieces of	chicken over top and bake at 375° for 1 hour and 15 minutes.
Wash potatoes carefully; cook in a covered saucepan until soft. Peel and mash in a medium sized bowl. (You should get about 1/2 cup of mashed potatoes.) Add other ingredients in order given. Mix well. Pour into 9-inch pie shell. Bake at 150° until lightly browned.
Mix all ingredients and top with crushed corn flakes and butter. Bake in 350° oven for 45 minutes.
Cut meat into 1/2 inch squares. Thread meat on 12 small skewers to form "legs". Roll in flour and in eggs beaten with water; roll in bread crumbs. Melt shortening in frying pan and brown meat.
Cream butter; add sugars, egg and vanilla. Sift together dry ingredients and add to creamed mixture. Add cornflakes, oatmeal, coconut, chocolate chips and nuts. Roll into small balls and place on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Yields 3 dozen.
Beat sugar, eggs and oil. Mix remaining ingredients. Pour into greased 14 x 10 x 2-inch pan. Bake at 350° for 30 minutes. When cake is done, pierce with 2-prong fork.
Preheat oven to 425°. Peel potatoes and drop into cold water. Cut potatoes into thin slices, but do not cut all the way through. Place a wooden spoon in front of the potato and cut only until the knife connects with the spoon handle. Drop potatoes back into the cold water until all are sliced. Drain and pat them dry. Generously oil 9 x 13-inch pan. Arrange potatoes, sliced side up, in a single layer. Brush with half the butter and sprinkle with salt and pepper. Bake 30 to 45 minutes. Add remaining butter to baking dish and baste potatoes occasionally. Dust with Parmesan and paprika and roast another 15 to 20 minutes or until golden brown. Potatoes should have opened like a fan.
Using mallet, lightly beat chicken slices to flatten. Cut each slice of cheese into	four pieces (about the size of the chicken strips). Cut the	ham the same way. Layer the chicken, ham and cheese, and roll up. Secure the roll with a toothpick.
Mash banana or beat until creamy. Beat in sugar and part of milk until mixture is smooth. Add rest of milk and vanilla. Chill.
In large pan, mix together popcorn and peanuts. In a saucepan, mix together butter, brown sugar, Karo syrup and molasses. Boil for 5 minutes. Add baking soda. Mix well. Add to popcorn and peanuts. Mix well until coated. Put into two 12 x 9-inch pans. Bake at 250° for 1 hour, stirring every 15 minutes.
Spread crescent rolls in 9 x 13-inch pan. Spread refried beans over bottom. Brown hamburger and chopped onion. Add taco seasoning and water; simmer according to directions on package. Mix together egg, sour cream and shredded Cheddar cheese. Drop on top of meat mixture and spread. Bake at 375° for 30 minutes or until edges brown. Serve with chopped lettuce, onions, tomatoes and salsa.
Combine first 6 ingredients. Mix well and set aside. Combine sugar, vinegar and garlic powder; stir until sugar dissolves. Pour over vegetables, tossing gently. Cover tightly and chill 8 hours or overnight.
Rinse kraut and drain. Chop vegetables and mix with kraut. Mix vinegar, oil, water and sugar. Pour over kraut and blend well. Chill at least overnight. Keeps well in refrigerator for several days.
Melt butter in large skillet. Cook apples for 3 minutes. Add pineapple. Cook an additional 3 minutes. Add bananas and cook just until warmed through. Remove from heat and toss with remaining ingredients and serve.
In a small bowl combine powdered sugar, butter and rum (or milk). Stir in whipping cream or milk. If necessary, add cream or milk, 1 teaspoon at a time, until it reaches drizzle consistency.
Combine ingredients, mixing well. Pour into a large shallow dish. Add ribs; cover and refrigerate at least 2 hours, turning ribs occasionally. Drain ribs and reserve marinade. Place ribs, bone side down, on grill over slow coals. Grill 30 minutes, turning ribs frequently. Brush with sauce. Cook additional 30 minutes, basting and turning frequently.
Mix all ingredients well (best mixed with your hands). Form for your choice of baking pan. Bake uncovered on 400° for approximately 45 min. Drain excess grease. Top with ketchup and bake 5 more min.
Mix ingredients. Knead until soft dough. Press into bottom and 1/2 inch up sides of greased 12-inch round pan.
Pour milk into large bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in Cool Whip and marshmallows.
Cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift together dry ingredients. Stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 5 dozen.
Shred cabbage very fine. Slice onion very fine or thin and then separate the rings. Toss these two together. Salt and pepper to taste.
In medium skillet, over medium heat, melt margarine. Add zucchini and peppers. Cook, stirring occasionally, until tender-crisp. Spoon mixture into unbaked pie crust. Mix Egg Beaters, skim milk and seasonings. Pour over filling in crust. Bake in preheated 375° oven for 50 to 55 minutes or until knife comes out clean when inserted into middle of filling. Let stand 10 minutes. Makes 8 servings.
Saute onions in oil until done. Cook ground beef and add to it. Stir in taco seasoning, tomatoes, olives and chilies. Simmer 10 minutes. Preheat oven to 350°. Put in a 9 x 13-inch baking dish. Spread 1 cup nacho chips on bottom of dish. Spoon meat mix, sprinkle cheese over, spread sour cream over and sprinkle remaining chips. Bake 25 minutes. Sprinkle Cheddar cheese atop. Bake 5 minutes more. Take it out of the oven and pig out.
Crumble sausage in large saucepan. Cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook and stir until thickened. Great served over biscuits and scrambled eggs.
Mix together. Bake 1 hour at 350°. Place in 9 x 12-inch Pyrex dish.
Melt margarine in a skillet on medium-high. Saute onion, green pepper and garlic for 3 minutes. Add remaining Scampi ingredients and stir 3 minutes. Add fettuccini; toss and heat through.
Fry bacon until crisp; remove from pan and save. Add onion and peppers to bacon fat and simmer until tender; add tomatoes, crushed, and seasonings. Chop bacon real fine; add to mixture and let simmer over a low heat about 30 minutes. Add shrimp and simmer 15 minutes longer; serve over rice.
Slice zucchini in thin round slices. Fry ground beef with onion. Cover bottom of a 9 x 13-inch baking dish with cooking oil. Layer zucchini, beef, noodles and cheese until you end up with zucchini on top with remaining cheese on top of the zucchini. Pour tomato soup on top and the 1 1/2 cans of water. Bake at 350° for 1 hour.
Bring pineapple to boil. Dissolve Jell-O in this. Remove from heat. Add cherries, juice and Coca-Cola. Congeal.
Mix ingredients. Pour into a large casserole dish. Sprinkle more Cheddar cheese on top. Bake in a 350° oven for 45 minutes.
Preheat oven to 350 degrees. In a medium sized skillet, melt butter or margarine over medium high heat and saute the garlic, onion, celery and carrots. Add the flour, sugar, salt, 1 teaspoon dried basil, pepper and broth and bring to a boil. Cook for 1 minute, stirring. Reduce heat. Add the peas and simmer for 5 minutes, still stirring. Stir in the chicken, mix all together and pour the mixture into a greased 9 x 13 inch baking dish.
Mix soup, water, rice, paprika and pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375° for 45 minutes or until done. Serves 4.
Mix until light first 3 ingredients. Then fold in Cool Whip. Pour into a baked Pet-Ritz deep dish pie crust and chill.
Heat oven to 350°. Mix all ingredients in a large bowl. Shape into balls and place in a 13 x 9-inch casserole pan. Mix 1 cup ketchup and 1 cup water. Pour over meat balls. Bake for 1 hour.
Combine oil, sugar, eggs and blend thoroughly. Stir in vanilla. Add sifted dry ingredients; mix well. Stir in apples and nuts; makes a stiff dough. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour. Turn off oven and open the door and let cake stay in oven for 10 to 15 minutes. Makes 12 servings.
Heat oven to 325°. Lightly grease a 13 x 9 x 2-inch baking pan. In a large bowl, beat eggs, oil and vanilla until well blended. Beat in flour, sugar, cinnamon, baking soda and salt. When completely mixed, batter will be very thick. Stir in nuts and apples.
Mix all ingredients together. Roll by spoonful into balls. Bake at 350° for 10 minutes or until brown.
Dissolve Jell-O in hot water. Break strawberries into halves and add to water. Spread half of this mix into a 9 x 9-inch dish. Slice banana and arrange slices on top of mixture. Press the banana in slightly. Cover banana with sour cream. Add rest of Jell-O mixture to form top layer. Refrigerate at least 6 hours before serving. Cut into squares to serve.
Mix dry ingredients. Mix with remaining ingredients, but add apples last. Bake at 350° for 35 minutes in 9 x 13-inch pan that has been greased and floured.
Combine brown sugar, water and oleo. Bring to a boil. Pour into baking dish. Mix together remaining ingredients and pour on top of sauce. Bake at 350° for 35 minutes.
Cook okra in oil until slime is out. Saute onion, bell pepper and tomato. Cut sausage, bacon and ham into small pieces and cook partially. Drain on paper toweling to remove excess fat. Cook ground pork or beef until pink color is removed. Add all ingredients together and cook additional 45 minutes on medium to low heat. Add rice to desired consistency. Salt and pepper to taste.
Beat together the eggs, milk, chives and salt. In a 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened, but still moist. Do not stir constantly. Place pita bread halves upright in loaf pan. Fill each half with 1/4 of the cooked eggs, tomatoes, pepper and onions. Sprinkle with cheese. Bake in a preheated 350° oven just until cheese is melted, about 5 to 10 minutes. Top each pita half with 1 teaspoon taco sauce. Serve immediately.
Combine all ingredients except tomato paste; put into loaf pan. Spread tomato paste evenly on top. Bake at 350° for 60 minutes.