HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion over medium heat until browned; drain well. Add the other ingredients. Mix well. Add sour cream and diced Velveeta cheese. Put this all in a crock-pot and simmer for a couple of hours or longer. Stir occasionally so the cheese and sour cream are melted. Serve hot over Fritos.
Make the enchilada sauce but make only half its recipe. In a mixing bowl, mix 1 1/2 cups of sour cream with the grated cheese that's already been grated into the mixing bowl. Add chopped green chilies and chopped onion. (This mixture will be about the consistency of a pudding.) Grease and "flour" the bottom of a baking dish. Spread noncrushed Doritos just as they came from the sack on the bottom of baking dish. Then place your chopped leftover roast scattered on the Doritos. Spread the "mixture" you've already made on top of this. Now another layer of noncrushed Doritos. Lastly, pour enchilada sauce over all of the above layers. Bake approximately 25 minutes at 325°. (This is easier than it looks; a tasty way to use leftover roast.)
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
Cream butter and add beaten egg yolks. Combine flour, sugar and salt. Add dry ingredients to egg/sugar mixture. Add pineapple and milk and blend thoroughly. Fold in stiffly beaten egg whites. Pour mixture in an unbaked crust and bake at 425° for 8 minutes, then reduce temperature to 325° and continue to bake 30 to 35 minutes longer. Makes 1 (9-inch) pie.
Scrub zucchini; remove ends and cook, covered in a small amount of salted water, until tender, about 5 minutes. Drain, reserving water and chop. Heat 2 tablespoons butter in a pan and fry onion until yellow. Blend one cup of reserved water with flour until smooth and add to onion. Bring mixture to a boil, stirring; add zucchini, milk and salt and pepper. Simmer 10 minutes and add cream and bread, which have been toasted in butter.
Stir spaghetti with 2 tablespoons margarine, Parmesan cheese and eggs. Put in pie plate. Spread cottage cheese. Then add meat, sauce, peppers, onion and mushrooms. Bake uncovered for 20 minutes at 350°. Sprinkle with shredded Mozzarella cheese. Bake 5 to 10 minutes longer.
Mix all ingredients and heat until butter melts. Pour over cooked broccoli just before serving.
Sprinkle the dry jello into the other ingredients and beat together. I usually add pecans also.
Heat oven to 325°. Mix together coconut, sugar, flour and salt. Stir in egg whites and almond extract; mix well. Stir in nuts; mix well. Drop from teaspoon onto lightly greased baking sheets. Bake 20 minutes or until edge of cookies are golden brown. Remove from baking sheet immediately. Let cool and serve. Makes about 30 cookies. So pretty and so easy!
Take softened cream cheese and green onions and stir well. Spread on each slice of ham and roll up. Slice in fourths. Chill and serve.
Cut margarine into dry ingredients and mix well. Mixture is crumbly. Pat 1/2 crumb mixture into bottom of a 9 x 13-inch pan. Cut up 8 apples, which have been peeled and cored. Sprinkle with 1/2 cup sugar and a little cinnamon. Pat remainder of crumbs on top. Pat real good. Bake at 350° for 1 hour.
Layer ingredients in order given in small baking dish. Cover tightly with foil and bake at 250° for 4 hours.
Put in pot, sugar, cocoa and salt. Mix well, then add milk. Cook over mid-heat until boils. Turn down to low heat but try to keep it at a boil (low boil). Cook for 45 minutes. Be careful, it will burn, then add butter and vanilla. Cook remaining 15 or 20 minutes until fudge starts to form on side of pan. Pour in 13 x 9-inch pan or cake pan. Let cool in refrigerator. Cut before it sets.
Line 9 x 9-inch square pan with foil; press out wrinkles so chocolate box will come off foil easily. In heavy saucepan over low heat, melt semi-sweet chocolate squares with shortening until melted and smooth, stirring frequently. Pour melted chocolate into foil lined pan, swirl around covering sides and bottom of pan, keeping edges as even as possible. Refrigerate 1 minute, then swirl chocolate mixture around inside of pan a second time to reinforce sides of chocolate box. Refrigerate while making filling.
Wash chicken thoroughly; boil in water until tender. Remove from broth; cool and shred. Once you have shredded the chicken, sprinkle some salt and pepper to taste. Dip tortillas in hot oil to soften, individually. Place on a platter. Place some shredded chicken on each tortilla. Roll tightly and place on cookie sheet.
Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over chops. Marinate 30 minutes.
Pound chicken to make 1/4-inch cutlets. Sprinkle with salt. Place 1 ham slice and cheese slice on cutlet. Tuck in sides of each; roll up as for jello roll. Skewer or tie securely. Coat rolls with 1/4 cup flour; brown in margarine and put in an 11 x 7 x 1 1/2-inch baking pan.
Mix garlic, salt, pepper, vinegar and sugar. Whisk in olive oil and sweet basil.
Boil sugar and water for 20 minutes. Cool; add rest of ingredients and stir well. To make an old-fashioned soda, pour 2 tablespoons of syrup in a tall glass, add 2 scoops of ice cream and fill glass with soda water.
Brown ground beef and onion. Drain. Add remaining ingredients and mix well. Bake at 350° for 45 minutes. Serve over tortilla chips.
Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Line a shallow casserole with dried beef. Lay chicken on top. Mix soup and sour cream; pour over chicken. Lay bacon on top. Bake, uncovered, 3 hours at 275°.
Cook pinto beans. Sort, wash and cover with water. Bring to boil and cook for 5 minutes. Let sit for one hour. Drain, put in fresh water and cook. Bring to boil and then simmer 2 hours until beans are done. Pressure cook beans for 35 minutes.
Cook onions and broccoli until tender; drain. Add soup; mix well. Pour into shallow dish; sprinkle with cheese. Bake at 350° until cheese melts.
Cook pasta al dente. Grate pickles and carrots. Cut cauliflower in small sections. Slice remaining vegetables. Marinate pasta overnight in salad dressing. Mix with rest of ingredients and mayonnaise. Salt and pepper to taste. Add tomatoes, diced, just before serving to keep firm. Serve chilled. Serves 10.
Mix sugar with eggs. Add milk and vanilla extract. Stir good and add blended peaches, (blend peaches in blender to small pieces so it will freeze better) and Eagle Brand milk. Pour into freezer. Add lots of ice and salt. Takes longer with fruit in ice cream.
Combine in saucepan sugar, milk and corn syrup and cook over medium heat, stirring until sugar is dissolved. Continue cooking without stirring until small amount forms a soft ball in cold water (232° on candy thermometer).	Remove from stove; add	peanut butter, salt and vanilla. Beat immediately with wooden spoon until creamy. Pour into greased 9 x 9 x 2-inch pan. When cool, cut into squares.
Boil sugar and water. Cool. Add orange juice, lemon juice and pineapple juice. Freeze at least 24 hours. Thaw for 2 hours before serving. Then chop and add 7-Up. It's yellow in color but can be changed with food coloring. Makes 5 quarts. (Serves 20 people.)
In a large bowl, combine flour, baking powder, sugar, salt, creamed corn and egg. Mix well.
Blend butter and sugar together. Beat eggs and add vanilla, salt and flour. Form into walnut size balls and put on waffle iron. Cook until steaming stops and waffles are golden brown.
Mix as given. Drop on cookie sheet by teaspoon. Bake 10 to 12 minutes at 350°.
Mix all ingredients together and bring to a boil. Best to let stand overnight. Brush on chicken while cooking slowly over coals. Turn often to keep from burning.
Whip sugar and cream cheese. Add Cool Whip. Stir to blend. Add pineapple, bananas and nuts. Mix well. Pour into crust. Chill.
Brown meat with onion, celery, carrots and clove of garlic. Add rest of ingredients and simmer.
Combine all ingredients except butter and stuffing mix. Mix melted butter with stuffing mix and use half to line bottom of long casserole dish. Pour squash mixture in dish and top with other half of stuffing mix. Bake in 375° oven for 30 minutes.
Make pudding using eggs. While hot, add dry Jell-O. Add drained fruit. Pour over broken cake. Frost with Cool Whip. Chill thoroughly.
Put milk in double boiler; add chocolate and heat until thickened. Remove from heat. Add salt, vanilla and nuts. Bake at 325° for 15 to 20 minutes. Remove from cookie sheet immediately.
Dissolve yeast in warm water, then add remaining ingredients. Dough may seem thin. Put in refrigerator for a short while and it will thicken. Bake in greased muffin pans at 350° until golden brown. (Do not substitute oil for shortening.)
Whirl eggs in blender. Mix flour, baking powder and sugar. Add to eggs with all remaining ingredients. Blend well. Pour into two 9-inch pie pans. Bake at 375° for 30 to 40 minutes. Yield: 2 pies.
Beat eggs. Add flour and sugar and beat until foamy and somewhat thickened. Fold in pineapple. Pour into a 1 1/2-quart casserole dish sprayed with vegetable spray. Top with buttered bread. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease two 8 x 4-inch loaf pans. Thoroughly mix all ingredients together in a large bowl. Divide mixture in half and pour into loaf pans. Bake for 1 hour or until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool thoroughly on racks before slicing.
Lay squash out and sprinkle with salt. Cover with cold water and set overnight. Drain and combine remaining ingredients. Boil 3 to 4 minutes. Put in jars and seal.
Heat milk and oleo. Beat eggs (save two of the whites). Mix milk, egg yolks, sugar, flour, vanilla, food coloring and salt; beat egg whites to soft peaks and fold in last. Bake at 375° for 10 minutes, then 20 minutes at 350° in unbaked 9-inch pastry shell.
Layer fruit. Mix sugar and flour and put over fruit. Then cover with cheese, Ritz crackers and butter. Bake at 350° for 25 to 30 minutes.
Mix together; put 1 pint Hellmann's mayonnaise on top. Store overnight, then mix together before serving.
Spread mix on each muffin half. Cut into 1/4 pieces. Broil until cheese melts.
Mix ingredients and pat into greased (or Pam) 13 x 9-inch pan. Bake for 10 minutes at 300°.
Mix together flour, soda and salt. Combine butter, egg, sugar and flavoring. Add sour cream and half of flour. Blend. Add remaining flour. Roll to 1/4-inch thickness on lightly floured surface. Cut. Place on greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix first 3 ingredients together and press mixture into 9 x 13-inch greased and floured pan. Mix last 3 ingredients well. Spread over cake mixture.
Mix all together and bake in loaf or tube pan for 1 hour at 325°. Mix together 1 cup powdered sugar and juice of one lemon; pour over hot cake.
Cream 1/2 pound butter and cream cheese. Gradually blend in sugar. Shape into eggs. Cool for 1 hour. Melt chocolate, remaining 1 tablespoon butter, wax and vanilla over hot water. Dip eggs in mixture and allow to cool on waxed paper. Makes 50 eggs. Use a double boiler pan.
Heat butter and sugar in a medium size saucepan until butter melts. Stir in flour and blend well. Remove from heat. Gradually stir in cream. Add eggs and baking powder; mix well. Fold in onion, bell pepper, black pepper and corn. Pour into a buttered 2-quart casserole. Bake 40 minutes at 350° or until a knife inserted into center comes out clean. Makes 6 to 8 servings.
Mix corn meal and flour. Add milk. Stir in cracklings. Pour into greased iron skillet. Bake at 400° for 30 minutes or until brown.
Cook potatoes, celery, carrots and onion in water until tender. Add other ingredients and cook over medium heat until blended.
Mix the above ingredients together. Pour in 9 x 13-inch baking dish. Bake at 350° for 40 to 60 minutes or until brown on top.
Drizzle lemon juice over apples and toss well. Add celery and nuts. Mix sour cream and mayonnaise. Fold into the apple mixture. Chill. Serve on lettuce leaves.
Sift first 4 ingredients together and set aside. Add beaten egg. Add cherries and nuts. Stir in the dry ingredients until blended. Do not add liquid. Bake in loaf pan at 350° for 30 to 45 minutes. When cool, serve with whipped cream.
Preheat the oven to 325° and grease one large cookie sheet. Combine the eggs and sugar and beat them together until thick and pale yellow, then beat in the vanilla and almond extracts. Stir together 1 cup of the flour with the baking powder and salt; add to the first mixture along with the butter and beat until the dough is smooth. Beat in the remaining 2/3 cup flour, then stir in the almonds. Divide the dough in half and on a lightly floured surface, shape each piece into a loaf about 10 inches long, 1 1/2 inches wide and 1 inch high. Using spatulas and your hands, carefully lift onto the prepared cookie sheet. Push the loaves back into shape if necessary. Bake for about 25 minutes or until the dough has puffed, the tops have cracked and are golden brown. Remove from the oven and let cool for about 5 minutes. Transfer to a cutting board and with a thin, sharp knife, cut each loaf into about 15 (3/4-inch thick) slices. Place the slices, standing upright, on the baking sheet and return to the oven. Bake again for 15 minutes. Remove from the oven (they will be soft, but will crisp as they cool) and transfer to a rack to cool completely.
Combine all ingredients in a very large pan, except the cinnamon sticks. Bring to a boil and turn to simmer for a few minutes. You can put the ingredients in a crock-pot after it has boiled and keep warm over low heat. Cinnamon sticks should be put in mugs with individual servings and used as stirrers.
Prepare rice or orzo as label directs. Meanwhile, remove the skin and bones from the chicken breasts. Cut breast meat into 1 1/2-inch chunks. In a 10-inch skillet over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks. Cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. To serve, spoon chicken mixture over rice in deep platter. Makes 4 servings. Contains 460 calories per serving.
Prepare macaroni and cheese according to package directions. Add remaining ingredients. Mix well. Place in casserole. Bake in a 350° oven for 30 minutes.
Rinse grated potatoes in cold water; drain well. Combine potatoes, eggs, salt, crumbs and enough flour to make a stiff dough. Using a wet spoon, drop tablespoons of dough into the boiling, salted water. Cook until the dumplings float to the top. Serve with roast pork. Use pork drippings and browned, minced/chopped onions over the top of the dumplings.
Combine all ingredients, except 1/2 cup lemonade, in a large mixing bowl. Blend well and beat for 3 minutes on medium speed. Use 9 x 5-inch greased pan. Bake at 350° for 50 to 60 minutes. Loosen bread from edges of pan. Pour 1/3 cup concentrated lemonade over bread. Cool. Remove from pan.
Preheat oven to 350°. Cream together sugar and softened margarine. Add eggs, corn syrup, oats and coconut. Mix well. Put in unbaked pie shell and bake for 45 minutes.
Mix potatoes and enough water to cover in 4-quart saucepan. Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until tender. Drain well. Mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, 3/4 teaspoon salt and 1/4 teaspoon pepper until light and fluffy. Spoon into 1 1/2-quart casserole. Sprinkle with paprika. Cover tightly; freeze.
Preheat oven to 375°. Combine filling ingredients into pie shells. Place in oven for 45 minutes. Cool on wire racks.
Peel and cube potatoes and cook until tender. Drain water; add butter and salt. Add eggs, pimentos, onions, pickles, mustard and mayonnaise as needed to mix.
Mix up some of the punch ahead of time, with the exception of the ginger ale. Pour a small amount in a ring mold and arrange red or green maraschino cherries or fruit which will match your color scheme in an interesting design. Freeze this until solid, then fill the mold the rest of the way with additional punch and freeze.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add next six ingredients; mix well. Separate crescent rolls into four; close perforations. Spoon 1/2 cup mixture into center of rectangle. Pull four corners of dough to top and seal tightly. Brush top with cup of remaining butter; dip in crumbs. Bake 20 to 25 minutes on ungreased cookie sheet.
Sift flour, baking powder, sugar and salt into mixing bowl. Add corn meal. Cut in shortening with fork or pastry cutter until mixture is fine textured. Combine eggs and milk and add to dry ingredients. Stir just enough to moisten dry ingredients. Do not beat. Pour into well-greased pan and bake in oven at 425° for 25 to 30 minutes.
Cook cake as directed in a 9 x 13-inch pan. Cut in cubes when cool. Mix both packages of pudding with milk and let thicken. In a large glass or trifle bowl, layer 1/2 cake cubes, 1/2 pudding, 1/2 whipped topping, oranges, pineapple and coconut. Repeat layers, ending with coconut. Chill several hours.
Combine milk and cake flour. Cook on medium heat until thick. Set aside to cool. After completely cooled, add to pudding mixture the confectioners sugar and shortening. Whip until creamy.
Prepare cake mix as directed on package, baking in a well-greased 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes, then poke with fork at 1/2-inch intervals. Dissolve Jell-O in boiling water. Add cold water and stir. Pour over cake in pan. Chill 3 to 4 hours. Top with thawed Cool Whip. Keep refrigerated.
Melt butter. Stir in all other ingredients. Pour over steamed broccoli and serve.
Combine shrimp, artichokes, crab and cheese. Saute garlic, scallions and mushrooms in 2 tablespoons butter. Drain and combine with seafood mixture. Melt remaining butter; stir in flour and when smooth, add milk. Stir constantly over medium heat until thickened. Remove from heat and gradually stir in wine. Add seafood mixture to the white sauce and pour into 2-quart baking dish. Sprinkle with more cheese and bake in a preheated 350° oven for 45 minutes.
Blend in mixture. Put in small bowl lined with plastic wrap. Chill. Unmold and garnish. Can serve with water biscuits.
Fry beef, onion and garlic until done. (Add green peppers and mushrooms, if desired.) Add seasonings to taste. Add tomatoes and tomato sauce. Simmer. Boil spaghetti noodles and mix.
Mix liquids together and add to dry ingredients to moisten. More liquid may be needed. Spread and bake on cookie sheets at 350° for 8 to 10 minutes until golden brown. Cool completely and store in tightly sealed container.
In mixing bowl, soften butter. Add vanilla, egg and powdered sugar, beating until light and fluffy. Blend in flour and nuts. Shape dough (about size of walnut) around each chocolate kiss. Place on ungreased cookie sheet and bake in a 325° oven for 15 to 20 minutes. They should not be browned, but make sure they are cooked through and not doughy. Roll warm cookies in powdered sugar. They can be frozen for later use.
Soak gelatine in 1/2 cup shrimp liquid. (Drain liquid from rest of canned shrimp and cover shrimp with cold water until ready to add.) Heat undiluted soup to boil; add cheese and mix until well blended. Add	gelatine and cool. Add mayonnaise, vegetables, Worcestershire sauce and lemon juice. Stir to	mix well. Drain shrimp well, then add to mixture gently. Pour into chilled mold and refrigerate.
Cream shortening. Add sugars, beaten eggs, nutmeg, cinnamon and vanilla. Beat well. Add flour and soda which have been sifted together. Mix well. Last, add rolled oats and nuts. Drop by spoonful on greased baking sheet. Bake at 350° for 8 to 10 minutes. Do not overbake.
Mix sugar and apples together. Combine oil and eggs. Add to apple mixture. Combine flour, nutmeg, cinnamon, salt and soda; mix well. Then add to apple mixture. Then add pecans or walnuts. Bake in greased and floured Bundt cake pan for 1 hour at 350°.
In a 2-quart heavy saucepan combine sugars and cream. Bring to boiling over medium heat, stirring occasionally with wooden spoon. Continue cooking, stirring occasionally, to 228° on candy thermometer or until syrup spins 2-inch thread when dropped from spoon. Add pecans and butter. Cook over medium heat, stirring frequently to 236° on candy thermometer or until a little in cold water forms soft ball. Remove pan to wire rack. Let cool 10 minutes to 200° on thermometer. Stir abut 1 minute or until slightly thick but still glossy. Drop by rounded tablespoonfuls 3 inches apart onto sheet of foil (pralines will spread into large patties). If mixture becomes too stiff, stir in 1 to 2 drops cold water.
Cook until soft ball stage. Cool. Beat until creamy. Add nuts. Tint light green. Pour into buttered pan. Cut in squares.
Beat egg. Add sugar, melted butter, vanilla and milk. Beat 1 minute. Sift flour, baking powder and salt; add to egg mixture. Beat until well blended. Drop by small teaspoonfuls into preheated shortening. Fry until golden brown, turning to brown evenly. Drain. Roll in confectioners sugar.
Boil stalk of celery, onion and salt with chicken. Drain and pull chicken apart. Set aside. Mix 2 cans of cream of chicken soup, mayonnaise, lemon juice and curry powder in bowl. Place chicken over broccoli in layers. Pour mixture over chicken and broccoli. Sprinkle cheese and then add crushed crackers. Bake at 350° for 45 minutes.
Soak beans for at least two hours, preferably overnight. Cook beans in 3 cups of water, bay leaves and thyme. Simmer beans until tender, about 1 1/2 hours. Drain liquid from beans and remove bay leaves. Char the tomatoes over an open flame until black on one side.
Put all ingredients into a mixing bowl. Use an electric mixer. Beat mixture until very smooth. Pour into a round cake pan. Place in cold oven. Turn heat to 325°. Bake about 2 hours or until done. Use thin knife to test if cake is done. I hope you enjoy it.
Before you start, dissolve the baking soda in the boiling water; let cool. In a large bowl, mix the cooled soda water and all remaining ingredients in the order given. Add any other desired goodies, such as blueberries, raisins and bananas. Bake at 350° for 20 to 25 minutes in greased or papered tins. (Batter will stay good for up to 6 weeks.)
Cook spaghetti and drain. Combine with remaining ingredients. Leave 1/2 cup of cheese for top. Pour into quart casserole and sprinkle with remaining cheese. Bake 30 minutes in 400° oven.
In a large bowl, combine egg, buttermilk, cooking oil and vanilla. Stir in cracker crumbs and raisins. Set aside. Stir together remaining ingredients and add to egg mixture, stirring just until moistened. Fill greased or lined muffin pans 2/3 full. Bake in 400° oven for 20 to 25 minutes or until done. Makes 10 to 12 muffins.
Mix boiling water, butter or margarine and oats and let set 20 minutes. Mix all ingredients together. Bake at 350° about 50 minutes or until toothpick comes out clean.
Mix graham crackers, butter and sugar. Press in 8 x 10-inch pan. Bake at 350° for 10 minutes. Mix Eagle Brand milk and coconut. Spread over graham cracker crust while still hot. Return to oven for 15 minutes at 350°. Melt chocolate chips and peanut butter and wax if you wish. Add nuts if desired. Cut and serve.
*I use 1/2 cup white and 1/2 cup dark syrup.
Melt oleo in large saucepan. Mix all soups and milk into oleo. Spread rice on bottom of ungreased 9 x 13-inch pan. Pour 1/2 of soup mixture over rice. Mix soup and rice. Place chicken breasts on top of rice. Pour remaining soup mixture over chicken. Bake, uncovered, at 275° for 3 hours.