HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Shape into 1-inch balls. Place on cookie sheet and flatten with fork. Bake at 350° for 10 to 12 minutes.
Brown the beef or turkey and drain. Stir in the salsa, Velveeta (cut in pieces) and the refried beans. Stir all together and put in a crock-pot on low for 1 hour, stirring occasionally. Serve warm on taco chips.
Melt margarine and toss stuffing and season mix in pan. Spread 1/2 of stuffing in dish. Top with cut-up chicken. Mix broth, soup and sour cream and pour over chicken. Sprinkle remaining stuffing. Bake at 350° for 30 minutes.
Combine all ingredients in bowl. Pour into Ziploc bag and add chicken to marinade. Cook chicken on grill.
Preheat oven to 450°. Cream together butter, sugar, cornmeal and flour. Add eggs, vanilla, lemon juice and milk. Pour into pie shell. Bake at 450° for 10 minutes. Bake at 350° for 30 to 35 minutes.
Use a 13 x 9 x 2-inch pan. Spread chopped nuts in bottom of a greased pan. Sprinkle coconut on top of nuts. Mix cake mix by directions on box and spread over nuts and coconut. Melt margarine and mix with cream cheese and sugar. Spread this over cake mixture and bake at 300° for 1 hour.
Brown chicken slowly in melted butter. Add salt and pepper and arrange in shallow baking dish. Brown mushrooms in drippings. Add remaining ingredients and heat to boiling. Pour over chicken. Cover with foil and bake at 350° for 30 minutes, then uncover and continue baking for 25 to 30 minutes or until done. Serves 6.
Heat oven to 250°. Prepare eye of round and place on rack over water. Salt and pepper to taste. Arrange sliced garlic, onion and bay leaves over roast. (I hold in place with toothpicks.) Cover roast with foil; seal edges around pan. Bake for 5 hours. Cool completely for easy slicing for sandwiches. Strain broth for cooking noodles or making gravy. Excellent!
Mix together the sour cream and dry taco mix. Spread onto a jelly roll pan. Layer on lettuce, onions, tomato and black olives. Cover for 1 hour in fridge. Dip with chips.
Drain liquid from corn to just cover the corn about 1/4 inch. Mix remaining ingredients together. Bake at 350° for 1 hour.
Combine all ingredients and let stand overnight. Put in a pot and bring to a boil. Let simmer for an hour or until beef is tender. Serve hot.
Brown ground beef with salt and pepper (to taste) and chopped onion. Drain. Cook macaroni from the Kraft dinner. Add cooked macaroni, stewed tomatoes and Kraft dinner cheese packet to ground beef mixture. Stir together well. Tear up several slices of cheese and put into mixture. Stir again. Put into casserole dish (1 1/2-quart) and cover with sliced cheese. Bake in covered casserole dish for 45 minutes in 350° oven.
Beat eggs lightly in large bowl; add other ingredients in order given. Bake in loaf pan 1 hour at 350°.
Beat eggs; stir in remaining ingredients, mixing just until moist. Pour into 12 greased muffin cups about 3/4 full. Bake at 400° for 15 to 20 minutes.
Cover raisins with brandy; set aside. Spread 1 1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon and allspice; reserve 3 tablespoons of this mixture. Toss bread cubes with remaining sugar mixture. Place 1/2 of bread cube mixture in a lightly greased 1 1/2-quart casserole. Drain raisins; place half of raisins over cube mixture. Repeat layers. Combine eggs, salt and vanilla in medium bowl. Beat at medium speed of electric mixer 1 minute. Gradually stir in milk. Pour mixture in casserole dish. Let stand 5 minutes. Sprinkle with reserved sugar mixture. Bake at 325° for 45 to 50 minutes. Serve warm. Yields 6 to 8 servings.
Brown pork in small amount of oil using salt, pepper and garlic to taste. While meat is browning, empty large can of tomatoes in 4 qt. pan. Cup up fine with juice or use hands to pulverise. Add green chili to tomatoes and simmer. Add browned meat mixture and stir well. Simmer 1/2 hour.
Cream sugar and butter; add eggs, milk, bananas and vanilla. Sift together flour, soda, baking powder and salt. Mix both dry and wet ingredients together. Bake in 2 layer cake pans at 350° for 35 to 45 minutes. Cake is done when straw comes out clean from the middle.
Beat eggs. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Mix dry ingredients and add to egg mixture. Add nuts. Bake in 2 loaf pans for 1 hour at 325°.
Dissolve orange and cherry gelatin in hot water; add remaining ingredients and mix well. Prepare 6-cup ring mold, or any container or bowl with vegetable spray. Pour in container and chill. For ring mold, add 1 envelope Knox gelatine. You may double or triple recipe.
Mix all ingredients, except bark. Melt bark in microwave according to package directions and mix with other ingredients. Drop small pieces on wax paper. Makes approximately 12 dozen candies.
In large kettle cook onion in oil until tender. Add hot water, bouillon cubes, vegetables, salt, pepper and barley. Cook for about 45 minutes.
Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add flour gradually. Bake at 300° for 1 1/2 hours in 10-inch tube pan. (Ingredients must be at room temperature.)
Wash, drain and chop broccoli and cauliflower into bite size pieces. Add onion. Fry, drain and crumble bacon; add to broccoli, cauliflower and onion.
In large skillet, brown meat with onions. Drain off fat. Stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder and garlic salt. Bring to boil; reduce heat. Cover and simmer for 20 minutes, stirring often. Remove skillet from heat. Sprinkle meat mixture with Monterey Jack or Cheddar cheese (both can be used). Cover and let stand for 2 minutes or until cheese melts. Makes 6 servings.
Cook chicken in oil until browned. Add onion and pepper. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling; reduce heat to low, cover and simmer for 5 minutes or until vegetables are tender. Serve over rice or noodles. Serves 4.
Measure warm water into large bowl. Sprinkle in yeast. Stir to dissolve. Add sugar, molasses and onion soup. Add egg and 3 cups flour. Beat well. Add shortening and remaining flour. Beat well. On lightly floured board, knead bread until smooth. Cover and let rise in warm place until double in bulk, about 45 minutes. Punch down. Shape into rolls. Cover; let rise until doubled, about 45 minutes. Bake at 400° for 15 to 20 minutes. Brush tops lightly with melted butter. Makes 4 dozen.
Combine all ingredients and mix thoroughly. Simmer until butter is melted. Ready to use on all barbecue meats. Double quantities for a crowd.
Use 1/2 the butter to dot the bottom of a 1 1/2-quart casserole dish. Mix well pineapple, sugar and flour; pour over butter in casserole dish. Dot with remaining butter. Place crumbs over everything. Bake at 350° for 20 minutes.
Place Doritos in bottom of casserole. Add tuna (do not drain). In separate bowl, mix all other ingredients and pour over tuna. Bake in 325° oven for 45 minutes.
Preheat oven at 325°. Beat eggs until light. Add oil, sugar, zucchini and nuts; if desired. Combine flour, baking soda, salt, cinnamon and baking powder. Add egg mixture and mix until well blended. Pour batter in loaf pans. Bake at 325° for 1 hour. Makes 3 loaves.
Cook macaroni in boiling salted water. Drain and rinse in cold water. Place in large bowl. Mix juice from oranges and pineapple (reserve fruit) with sugar, salt, flour and eggs in saucepan. Cook mixture until thick, stirring constantly. Pour mixture over macaroni and refrigerate overnight. Next day, add oranges, pineapple and Cool Whip. Garnish with cherries.
In a medium sized pan, cook onion in butter until tender, but not brown. Add undiluted soup and stir until smooth. Add sour cream and curry powder. Thicken with 2 tablespoons cornstarch. Heat to boiling point; add shrimp. Serve over rice. Serves 4 to 6.
Cook noodles in boiling, salted water following package directions; drain. Add oregano to spaghetti sauce. In greased 10 x 6 x 1 1/2-inch baking dish, make layers in order of half of the noodles, cottage cheese, Mozzarella cheese slices and spaghetti sauce. Repeat. Bake in moderate oven at about 375° for 30 minutes. Let stand 10 minutes before serving.
Stir salad dressing, mustard and honey together. Place chicken on grill on rack of broiler pan. Brush with 1/2 of sauce. Grill or broil 8 to 10 minutes. Turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes or until tender. Serves 4.
Drain pears; save juice. Dissolve jello in 1 cup hot pear juice (add water to make 1 cup if need be). Mash cream cheese and pears. Add to jello. Refrigerate until set. Add Cool Whip and mix well. Return to refrigerator until ready to serve.
Mix ingredients together in boiler. Heat until hot. Mix in nuts and pour into buttered cake pan. Let cool and cut into squares.
Mix flour thoroughly with sugar. Beat eggs lightly; add butter, salt and sugar mixture. Mix. Add syrup and nuts. Mix well. Pour into pie shell. Bake in 450° oven 10 minutes, then reduce heat to 350°. Bake 50 minutes more.
Mix cream cheese until soft. Add pudding mix and cold milk. Beat 2 minutes at medium speed until smooth and creamy. Chill 5 minutes. Spoon into dessert shells (shortcakes). Top with whipped cream.
Sift together flour, baking powder, salt and baking soda. Mash bananas with rotary beater or fork. Add lemon juice and mix. Cream shortening and sugar with electric mixer at medium speed or with spoon. Add eggs and beat thoroughly until very light and fluffy (4 minutes beating in all). Add sifted dry ingredients alternately with milk and bananas. Beat after each addition. Cook in oven at 350° for 1 hour. Makes 2 loaves (pan size 8 1/2 x 4 1/2 x 2 1/2-inch). Cool 10 minutes, then remove from pan.
Slice steak into thin strips. Brown steak in butter in a large skillet. Remove from pan. Saute mushrooms and onions in pan drippings in skillet. Stir in steak and broth, heating to boiling point. Combine flour and sour cream in a small bowl, blending well. Add sour cream mixture to steak, blending well. Season with salt and pepper. Cook over low heat until heated through, stirring occasionally. Serve over buttered noodles.
Mix eggs, sugar, cooking oil, grated zucchini and vanilla. Combine remaining ingredients and add to mixture. Bake in greased loaf pans at 350° for 1 hour. Makes 2 loaves.
Roll graham crackers fine; add milk, chocolate chips, nuts and vanilla. Spread in a well-greased pan (10 x 14 x 2-inch). Bake at 350° for 15 to 20 minutes.
Preheat the broiler. Cut each tomato into 4 slices (discard cores). Arrange slices on a baking sheet.
Cook beef, garlic powder and black pepper until beef is done; drain and set aside. Combine biscuit mix and cornmeal in a bowl. Cut in butter. Add enough water to form a soft dough. Press onto bottom and sides of miniature muffin pans. Place a teaspoon of beef mixture into each shell.
Stir water and sugar well. Add orange juice, lemonade and whiskey. Freeze for 24 hours. To serve, add 2 tablespoons to 7-Up and ice.
Chop the horns off, chop the tail off and slide it across the grill.
Beat egg in medium mixing bowl; add milk and squash. Combine dry ingredients; stir into squash mixture. Stir in oil. Spray muffin tins with Pam and heat at 350° until hot. Spoon batter into tins, filling cups 2/3 full. Bake at 350° about 20 minutes or until done and brown. Yields about 1 dozen.
Mix gelatin with 1/4 cup cold water. Let stand for 5 minutes. Add 1/2 cup hot water and stir until dissolved. Refrigerate until chilled. In small bowl, beat cream until peaks form; set aside. In large bowl, beat salmon, mayonnaise, dill weed, paprika, hot pepper sauce and gelatin mixture until smooth. Fold in caviar, then fold in cream. Spoon into greased mold. Cover and refrigerate for 3 hours or until firm. Unmold and serve.
Mix well. Bake, uncovered, in 350° oven until hot and bubbly (about 25 to 30 minutes). Top with 1 can onion rings. Heat until brown.
Cut tomatoes into 1/2-inch slices. Arrange on lettuce leaves and sprinkle with basil and sugar.
Cook potatoes; cool and shred. Heat 1/4 cup butter or margarine with green onions and soup. Then blend in sour cream and grated cheese. Stir in potatoes. Place in buttered 2 1/2-quart casserole. Mix corn flakes with 2 tablespoons melted butter and sprinkle on top. Bake 45 minutes at 350°. Garnish with parsley. Serves 6.
Saute onion in butter until tender. Add flour and cook 1 minute, stirring constantly. Add crab meat (don't break it up), salt, pepper and milk. Cook over low heat 15 minutes. Add cream and scotch. Stir well. Warm. Sprinkle with parsley before serving. Makes 8 cups.
Add egg noodles and salt to rapidly boiling water, stirring occasionally until tender; drain. Saute onion in butter or margarine until tender, stir in green pepper and cook 1 minute longer. In large bowl blend mushroom soup, sour cream, salt and pepper, chicken, ham, olives, pimentos and artichoke hearts. Mix gently, spoon into buttered 3-quart casserole. Sprinkle with buttered crumbs. Bake at 325° for 1 hour, serve with grated Parmesan cheese.
Cream together shortening, brown sugar and eggs. Add the dry ingredients and milk to creamed mixture. Add walnuts, raisins and dates. Drop on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine sugar, flour, salt, butter and egg yolks. Beat until smooth. Add lemon juice and rind. Add milk slowly. Beat egg whites stiff but not dry. Fold in. Bake pie shell 5 minutes. Pour in filling. Bake 40 minutes or until firm in 350° oven. Pie will have a cake-like topping.
Dice onions in fairly large chunks and boil in salted water for about 10 minutes. Drain and put into a quart casserole dish. Pour one small can (or less) of evaporated milk over onions. Cover generously with grated cheese and bake at 325° until it bubbles and cheese melts. If too much liquid remains, cook a little longer.
Mix above and place in pie plate. Cover with paprika. Bake at 350° for approximately 15 minutes or until hot and bubbly. Serve hot with crackers.
Cream the margarine and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with sour cream. Add vanilla flavoring. Fold in thawed coconut. Bake in well-greased and floured tube pan for 1 hour and 45 minutes at 325°.
Melt in top of double boiler 2 sticks of oleo and 4 squares baking chocolate. In mixing bowl, beat eggs. Add sugar gradually. Add flour and baking powder. Add chocolate mixture. Do not wash boiler. Add 2 teaspoons vanilla and nut meats. Spread in large pan. Bake at 300° for 1/2 hour (will pull away from edge slightly).
Cover ham hocks with water; cook slowly until tender. Debone. Cook chicken in same sauce ham hocks were cooked, adding enough water to cover chicken if needed. Debone when done. Put chicken and ham hocks back into broth with 1 cup of water. Bring to a boil. Add all 3 flavors of rice; cook down low and enjoy.
Cook and peel potatoes; cube. Heat butter with soup. Blend in sour cream, onions and cheese. Stir in potato cubes. Bake in 350° oven for 45 minutes. Pour into buttered casserole dish and top with crushed potato chips.
Melt butter or margarine in saucepan over low heat. Stir in	brown sugar and salt. Cook 2 minutes over low heat, stirring constantly. Add milk and stir	constantly until mixture comes to a boil. Remove from heat. Stir in powdered sugar. Add 1/2 teaspoon vanilla and mix well. Stir until frosting	starts to "crinkle" as it cools. Pour immediately onto	warm cake; spread quickly. This frosting sets up fast so work very quickly.
In large microwave-safe bowl, melt butter and chocolate chips on High for 90 seconds, stirring every 30 seconds. Stir in remaining ingredients (except pecans). Beat until smooth. Stir in pecans. Spread into buttered 13 x 9-inch baking pan. Set aside.
Mix together the first 9 ingredients. Top with the crushed cornflakes. Bake at 350° for 1 hour in 9 x 13-inch pan.
Mix sugar, milk and dates. Cook to creamy consistency. Remove from heat and add nuts. Beat until thick and pour into buttered dish.
Brown sausage, onion, jalapeno peppers, salt and pepper. Drain. Mix cornmeal, eggs, salt, onion, milk and creamed corn. Pour 1/2 batter into greased baking dish. Add meat, then cheese. Top with rest of batter. Bake at 350° for 30 minutes.
Saute zucchini in oil and garlic. Remove from pan. Add rice and brown in butter. Place rice in a saucepan; add soup stock and white wine. Bring to boil without lid. Add salt. Place zucchini on top of rice. Do not stir. Cover and simmer. Add cheese when serving.
Put Cool Whip in bowl. Add pineapple, filling, milk and nuts. Stir gently until mixed. Cool in refrigerator about 1 hour.
Brown onion in butter in skillet. Add cream of celery soup. Cook carrots separately until almost tender. Mix carrots with onion and soup mixture in baking dish. Top with cheese. Bake at 350° for 10 to 20 minutes, or until cheese is melted. Good.
Mix crumbs, sugar and melted butter. Press on bottom and up sides of buttered 9-inch spring-form pan. Chill
Drain and save water from cooked squash. Add cheese; stir as it melts. Stir in stuffing, picante, onion and eggs. Add a little water from squash if it seems dry. Put in greased casserole. Sprinkle with bread crumbs. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Fry sausages or franks in oil; add tomato sauce. Add all of the seasonings and spices. Let sauce boil. Wash rice and pour off water. Pour sauce over the rice.
Mix all ingredients together except milk. Heat milk and pour it on the mixture. Bake 1 hour at 350°.
Mix sausage, stuffing and water. Add onion, eggs and baking powder. Roll into balls and bake them for 15 minutes, covered, at 325°. Uncover, raise heat to 350° and bake for 25 more minutes.
Using a large bowl, mix 1 1/2 cups flour, 1/2 cup sugar, salt, orange peel and undissolved yeast. Combine milk, water, orange juice and 1/2 cup butter; heat until warm. Gradually add to dry mixture. Beat for 2 minutes at medium speed. Add egg and 1/2 cup flour to make thick batter; beat 2 minutes on high. Stir in enough additional flour to make soft dough. Turn out on pastry cloth; knead until smooth. Put in greased bowl, turning to grease top. Cover with towel; let rise until double.
Combine all ingredients. Chill 2 hours before serving. Serve with crackers, chips or raw vegetables. Makes 2 cups.
Mix and pat into 10 x 15 jelly roll pan or 9 x 13 pan. Bake at 350° for 20-25 minutes. Let cool.
Combine all ingredients. Drop by tablespoon onto oiled griddle and cook on medium heat until lightly browned. Turn and brown other side. Serve immediately.
Combine 1 stick margarine and cheese; melt. Combine with flour. Chill mixture for about 1 hour; shape into cups to fit miniature muffin tins that have been sprayed with Baker's Joy cooking spray. Beat brown sugar, 3 tablespoons margarine, vanilla and egg together; add nuts. Fill cups about 2/3 full. Bake at 350° to 375° for approximately 12 minutes. You might need to cook a little longer until lightly browned, depending on the temperature of your oven.
Mix cranberries, marshmallows and sugar and chill overnight. Next day before serving, add the remaining ingredients except for whipping cream. Whip the cream and fold into the mixture, creating the Fluff. Serve in a crystal bowl. Serves 8 to 10.
Cut tomatoes in half. Sprinkle with salt, pepper and basil. Top with buttered bread crumbs, then Parmesan cheese. Broil for 3 to 5 minutes.
Combine the first 5 ingredients in container or electric blender; blend well. Pour mixture into punch cups; top each with a scoop of ice cream. Serves 12 to 16.
Grease 9 x 13-inch pan. Sprinkle with walnuts and raisins. Thaw dough partially. Cut each loaf into 8 slices and each slice into 4 pieces. Line pan in row of pieces. Mix remaining ingredients together and pour over top of dough pieces. Let rise until double in size or overnight in refrigerator. Bake for 30 minutes at 350°. Invert buns onto platter.
Mix salt, pepper, onion powder, soup, 1/3 c butter and cheese. Place mixture on top of homefries. Add corn flakes and 1/4 c butter to top. Bake uncovered in 13 x 9 baking pan for 1 hour.
Mix hamburger, onion and green pepper. Cook rice. Add rice to hamburger mixture; pour tomato sauce over meat loaf. Cook 1 hour at 350°. Add tomato juice while cooking. Make gravy with the tomato sauce.
Mix softened butter with white sugar, eggs, vanilla and almond. Add cream cheese. Add sifted flour. Beat until smooth.
Heat oven to 325°. Grease and flour squash 9 x 9 x 2-inch pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occasionally for 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Serve with whipped cream or applesauce, if desired. Makes 9 servings.
Cook macaroni; drain and set to side. Cook hamburger meat; drain and set to side. In big pot, mix all ingredients and cook to just a boil. Then it's done. Just serve and eat!
Mix cornstarch and broth, set aside. In a skillet or medium-high heat, heat oil. Cook shrimp, garlic and pepper until shrimp turns pink, stirring often. Set aside. Add parsley and lemon juice. Stir in cornstarch mixture and add. Cook mixture to a boil and thicken, stirring often. Return to shrimp pan. Heat through. Toss with pasta. Serves 6.
Mix all ingredients together. Preheat oven to 350°. Spray quiche dish with Pam or canola oil cooking spray. Bake for 45 minutes.
Melt together milk, sugar, yolks, vanilla and margarine. Stir; cook until thickened. Add coconut and pecans as desired.
Place apples (cut into pieces); mix water and cinnamon and pour over apples. Mix brown sugar, butter and flour until blended well. Sprinkle over apples. Bake at 375° for 20 minutes.
Brown sausage and ground chuck. Add sauce. Boil lasagne noodles. Mix egg in cottage cheese. Layer noodles, meat sauce, Parmesan cheese, cottage cheese and Mozzarella cheese. Cook 1 hour in 350° oven.
Preheat oven to 425°. Crumble, fry and drain sausage. Combine with all ingredients, except biscuits. Separate each biscuit into 3 pizza rounds. Spread each with meat mixture and place on cookie sheet. Bake for 10 minutes or until lightly browned.
In large bowl, stir together flour, sugar, baking powder, soda and salt. Cut butter into flour mixture until coarse crumbs form. Stir in strawberries. Add buttermilk and mix with fork just until dough is moistened. Gather dough into a ball and roll or pat into a 3/4-inch thick circle. Cut into hearts (approximately 12) and place on greased baking sheet 1 1/2-inches apart. Brush tops of scones with cream. Place on bottom rack of a 400° oven for 14 minutes. Makes 1 dozen.
Mix in the order it comes (except pie shells). Pour into pie shells. Bake at 350° for 40 to 50 minutes.
In large kettle over medium heat, bring cranberries and water to a boil, reduce heat and simmer 15 minutes. Remove; add balance of ingredients, then put back on heat for an additional 10 minutes. Chill and serve as relish for turkey or chicken.
Preheat oven to 325°. Rub roast with salt and pepper. Place on rack in a broiler pan. Bake for 2 hours and 30 minutes to 3 hours or until meat thermometer reaches 175°. In a saucepan, combine the remaining ingredients and bring to a boil. Remove the sauce from heat. About halfway through the baking process, begin to baste the roast with the cranberry mixture. Repeat every 15 minutes until roast is done. Serve remaining sauce with sliced roast.
Dredge chicken in flour, salt, pepper and paprika. Melt margarine and oil in 9 x 13-inch glass dish in the oven. Put chicken in pan and sprinkle with 1 1/2 tablespoons sesame seed and bake at 375° for 20 minutes. Turn chicken and add scallions, remaining sesame seed, mushrooms and white wine. Lower oven to 350° and cook for another 20 minutes.
Drain the pineapple and oranges, saving the juice. Combine with the eggs, sugar and flour. Cook over low heat until thick. Add jello and stir until dissolved. Cook before adding fruit and marshmallows. Chill several hours or overnight. Makes a large salad.