HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease an 8 x 8 x 2-inch baking dish. Combine milk and baking mix. Beat in eggs and onion salt. Drain and slice chilies lengthwise; place in dish. Top with salsa roja, burrito filling mix and cheese. Pour egg mixture evenly on top. Bake at 350° for 30 to 40 minutes. Garnish with radishes, olives or sour cream, if desired. Serves 4 to 6.
Sift dry ingredients. Put aside. Cream white and brown sugar with shortening. Add vanilla and eggs.
Mix all ingredients together. Bake in greased uncovered dish for 20 minutes at 375°.
Mix together all ingredients and pour into unbaked pie shell and bake at 400° for 15 minutes, reduce heat to 350° and bake 30 minutes more. This is good plain or with whipped topping.
Mix well and bake at 350° for about 1 hour or until knife comes out clean. Serves 6.
Cut turkey in 1/4 to 1/2-inch cubes and season with salt and pepper. Blend all other ingredients into mayonnaise. Toss the turkey cubes with mayonnaise and chill for at least 1 hour. Serve on spinach leaves with black olives. Serves 4.
Melt chocolate; cream well the butter and sugar. Add eggs, melted chocolate and vanilla. Add the milk alternately with the dry ingredients which have been sifted together. Fold in the chopped nuts. Bake at 350° in two 8-inch layers or use large flat pan. Ice.
Heat honey to boiling and add peanut butter. Pour over cereal and press into buttered 8 x 8-inch square pan. Melt jelly on stove and pour over top. Cover and chill until firm. Cut in 2-inch squares. Kids love em!
Saute bacon until crisp. Remove bacon from the pan and drain on paper towel. Discard half of the drippings. Stir rice in the remaining drippings and brown. Add bacon, tomatoes with juice, green pepper and paprika. Cover and cook about 30 minutes. Add water or stock, if necessary. Makes 3 to 4 servings.
Cut apples into slices. Pour pineapple or lemon juice over apples and refrigerate. Melt cream cheese; add caramel topping and blend well. Set mixture back in refrigerator until firm. Dip apples in caramel dip and enjoy!
Slice 1/2-inch slivers across the raw bacon and fry until crisp. Set aside. Add chopped onion to 2 tablespoons bacon fat until golden. Blend in flour and tomato juice. Cook until thickened. Add Lea & Perrins sauce, sauerkraut, bacon bits and pepper. Put into a 2-quart casserole. Bake at 375° for 30 minutes.
Mix all ingredients well. Pour into an unbaked pie shell. Bake at 350° for 30 minutes. This is a very rich and delicious pie.
Cook rice in salt water and drain off. Place in cold water and drain again. Add pineapple, marshmallows and whipped cream. Mix well and chill before serving.
Mix the first 4 ingredients. Stuff shells. Arrange in baking dish. Stir water into soup; pour over shells. Cover. Bake at 325° for 25 minutes. Serves 8.
Drain chopped	chicken and rinse chicken in slightly warm water. Drain again and chop finely. Blend all ingredients together well. Spread filling in buttered bread. Makes 6 to 8 servings.
Preheat oven to 350° and grease some cookie sheets. Melt the chocolate in a small cup or bowl set in a pan of simmering water, stirring until smooth. Set aside to cool. Cream the butter and sugar together, then add the eggs and beat until light and fluffy. Add the vanilla and powdered instant coffee; mix well. Beat in the melted chocolate. Stir and toss the flour, soda and salt together; add them to the chocolate mixture, beating until completely blended. Stir in the chocolate morsels. Drop dough on sheets 1 inch apart. Bake for 10 minutes or until tops look dry.
In a bowl, mix together all ingredients except cheese slices and rolls. Spread mixture on potato rolls. Put a slice of cheese on top of mixture. Wrap each roll separately in foil. Put in a preheated 350° oven for 15 to 20 minutes. Makes about 8 sandwiches.
Combine softened cream cheese and sour cream. Set aside. Chop lettuce into small pieces. Set aside. Drain salsa into colander. Set aside. Shred Cheddar and Mozzarella cheese. Mix together. Set aside. Slice olives to make rings. Set aside. On a serving platter, layer as follows: cream cheese, sour cream mixture, shredded lettuce, salsa sauce, shredded cheese mixture and olive slices. Serve with nachos in a bowl on the side.
Mix egg yolks, butter or margarine, sugar, flour, lemon and baking powder together and place in refrigerator.
Mix all ingredients together in a 2-quart casserole and bake for 1/2 hour at 350°. If you are adding the cheese, do it now. Continue to bake for another 10 minutes or so until the casserole is golden brown and firm. Cut in squares to serve.
Add flour and all ingredients to soften cream cheese. Roll out 1/4-inch thick; cut with small cutter. Bake on ungreased pan at 350° until done. Brush top with egg whites. Put nuts on top. Bake 10 or 15 minutes more. Leave room between each one for expansion. Store in tight container.
Saute chopped garlic in butter. Can add 1 can drained clams for clam sauce and 1 carton mushrooms. When fettucine is al dente (firm), drain and do not rinse. Return to pot. Use wooden spoon to mix in 1/2 pint whipping cream, approximately 1 cup Romanean Parmesan cheese and butter mixture (may need more butter). When I can find extra lean salt pork, I fry it crispy and crumble over top.
Mix altogether, stirring constantly while cooking. Pour into baked pastry shell. Top with egg whites well beaten and cook slowly for 15 minutes in moderate oven at 325°.
Preheat oven to 350°. In small bowl, combine all ingredients, except bread. Evenly spread on bread. Bake 20 minutes or until golden and heated through. Makes about 8 servings.
Blend the first 4 ingredients until smooth. Stir in pecans and coconut. Spread on cake layers.
Combine Crisco, salt and cocoa. Add milk and vanilla. Mix until smooth. Add powdered sugar in 3 parts. Add more sugar to thicken or milk to thin.
Sift dry ingredients together. Add remaining ingredients in order listed. Grease and flour Bundt pan. Pour cake mixture in and bake at 350° for 25 minutes or test for doneness.
In saucepan, combine pineapple with juice, cornstarch, cherry pie filling, sugar and food coloring. Cook over low heat until thick. Add dry jello. Cool. Stir in bananas and nuts. Pour into 2 crusts. Top with Cool Whip or whipped cream. Refrigerate.
Chop 1 bunch broccoli in blender or food processor. Mix all ingredients together. Add enough mayonnaise to hold salad together. Chill.
Drain pickles. Rinse and slice into halves. Cover with hot water and let set overnight. Drain. Pack in jars. Combine and bring to rolling boil the sugar, water, vinegar and spices. Pour over pickles.
Brown hamburger and boil noodles. When hamburger and noodles are done, add noodles, cheese packet, tomato paste, milk and butter to hamburger. Simmer for 15 minutes.
Add sugar gradually to beaten eggs, beating well after each addition. When mixture becomes very stiff, add remaining ingredients and mix thoroughly. Pour into 1 gallon freezer and freeze.
Cook raisins until soft; set aside. Sift together flour and all the spices and salt. Add brown sugar and mix in well. Add shortening. Mix like pie dough. Add nuts and raisins. Mix. Add sour milk and baking soda. Mix together. Bake on a greased cookie sheet at 350° for 30 minutes. Cool. Cut into bars. Thin powdered sugar can be put on while still warm, before cutting.
Boil water and sugar 5 minutes. Cool. Mix jello according to directions. Mix all ingredients (except ginger ale). Freeze in plastic containers. When ready to use, thaw and add ginger ale.
Cream together sugar, butter and eggs. Slowly add flour and blend well. Refrigerate until cold. Roll cold dough to 1/4 inch thick. Cut shapes, sprinkle with colored sugar and bake at 325 degrees 7 to 10 minutes.
Dissolve M.C.P. and Kool-Aid in juices. Bring to rapid boil and boil 1 minute. Add sugar. Return to rapid boil for 2 full minutes. Skim and pour into sterilized canning jars. Cover with paraffin wax or seal in 1/2 pint canning jars. Cool for several days and then enjoy!
Heat oven to 375°. Beat all ingredients together. Pour into 9-inch pastry lined pan. Bake 50 to 55 minutes.
Combine first 6 ingredients in large bowl; mix well. Crush chips; set 1 cup to the side (reserved for later). Add crushed chips to chicken mixture. Spoon into greased 9 x 13 baking dish. Sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and bubbling.
Mix all the ingredients together real well, leaving enough Meat Loaf Fixins for the topping. Bake at 350° for 1 to 1 1/2 hours. Last half hour, drain grease and add the topping.
Cut breasts in half; dry well with paper towels. In large bowl, combine all other ingredients (except bread crumbs, butter and shortening). Add chicken to mixture, coating each piece well. Cover and refrigerate overnight. Next day, preheat oven to 350°. Roll chicken in crumbs and put in baking dish. Melt butter and shortening together. Spoon half over chicken. Bake 45 minutes. Spoon remainder of butter mixture over chicken and bake 15 minutes longer until brown.
In 2-quart glass baking dish. Spread softened cream cheese. Spread chili over cream cheese. Sprinkle with cheese. Microwave until cheese is melted. Favorite chip is Tostitos to serve with.
Preheat oven to 350°. After removing from refrigerator, cream the butter and sugar until fluffy. Add eggs, milk and vanilla; beat well. Stir in dry ingredients. Blend well. Divide dough into 3 parts. Wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out. Dust work surface with flour. Roll out 1 piece of dough at a time to 1/8-inch thick. Cut with cutters pressed in flour. Place on greased sheets. Sprinkle with colored sugars. Bake at 350° for 13 minutes or until golden brown. Cool on racks.
In small saucepan over low heat, melt butter. Add cocoa and stir constantly until smooth and slightly thickened. Remove from heat and set aside to cool slightly.
Mix Cool Whip, lemon juice and milk with spoon. Pour into pie crust.	Chill about 30 minutes.
Cook onion, carrots, celery and hash browns in chicken broth. In double boiler put Velveeta cheese, parsley and milk or half and half. If too thin, add more potatoes.
In 2-quart glass measuring cup, combine sugar, corn syrup, milk and cream of tartar. Cook on High 5 to 6 minutes or until a few drops of mixture in cold water forms a soft ball (238° on candy thermometer). Let stand 3 minutes to cool slightly. Beat with electric mixer until creamy. Flavor with 8 to 10 drops extract and color with food coloring. Drop mixture by teaspoonfuls onto foil. When cool, store in airtight container. Makes approximately 36 servings.
Combine Jell-O in hot water, then add cold water in 9 x 13-inch dish. Refrigerate until partially set. Add crushed and drained pineapple and bananas. Return to refrigerator. Cook pineapple juice, sugar and beaten egg, 4 to 5 minutes, until thick. Remove from heat and add cream cheese. Beat until smooth. Set aside to cool, about 20 minutes. Fold in the Cool Whip and pour over Jell-O. Sprinkle with nuts, if desired. Refrigerate until set. Cut in squares.
Cook over low heat until it makes a ball, stirring constantly. Knead and add desired food coloring.
Mix all ingredients except hash browns, then add hash browns; mix well. Place in buttered 13 x 9-inch pan.
Heat oven to 375°. Mix all ingredients together. Put on ungreased cookie sheet by teaspoons. Bake 7 to 8 minutes. Cool before taking them off.
Slice carrots, cucumber, tomato, bell pepper, celery, green onions and boiled eggs. Pour dressing over all ingredients and toss. Add chips just before serving.
Trim tenderloin, if necessary; cut into 1-inch cubes. In medium bowl, stir together soy sauce, oil, honey and ginger. Place pork cubes in mixture; cover and refrigerate overnight or several hours.
Combine 1/2 cup sugar, flour and salt, stirring in milk. Cook until thickened, stirring constantly. Beat egg yolks. Gradually stir in hot mixture. Return to heat. Cook 5 minutes, stirring constantly. Remove from heat. Add vanilla. Set aside to cool slightly.
In a large skillet or saucepan, saute the onion, celery and shallots until tender. Add the garlic and cook one more minute. Stir in the flour and stir constantly until browned to make a roux. Add tomatoes (and liquid if canned) and continue stirring until lightly browned. If you are using fresh tomatoes, you may want to add a little water. Blend in the fish stock and reduce to a simmer for 10 to 12 minutes. Add salt, pepper, cayenne, Worcestershire and shrimp. Cook slowly for 20 minutes, stirring occasionally. Serve over rice.
Mix Blue cheese and margarine in small bowl. Place about 1 tablespoon of mixture between each slice of bread. Wrap loaf tightly in aluminum foil and bake at 350° for approximately 15 minutes.
Cook bacon and crumble. Set aside. Cook onion and celery in 1 tablespoon of bacon drippings until crisp and tender. Stir in remaining ingredients. Bring to a boil and simmer for 15 minutes. Garnish with crumbled bacon. Makes six 1 1/3 cup servings.
In large saucepan, melt butter. Add water, cocoa and sugar. Bring to a boil. Stir with wire whisk until well blended. Remove from heat. Add remaining ingredients, one at a time, and mix well.
Soak beans in water overnight. Saute vegetables and cherry peppers until tender. Add cumin. Dissolve bouillon cubes in 2 cups of warm water. Drain beans and place in pot with sauteed vegetables. Add dissolved bouillon, pepper and lemon juice. Cover with water, bring to boil. Turn down to simmer. Cook until thick and vegetables are tender.
Beat eggs slightly; add sugar and salt and stir in milk. Add vanilla. Sprinkle with nutmeg. Bake on lower shelf at 425° for 25 to 30 minutes.
Pour boiling water over Bran Buds. Set aside. Cream margarine and sugars for 2 minutes. Add eggs. Continue mixing for 30 seconds. Add buttermilk and continue mixing for 1 minute. Scrape bowl.
Rinse ham hocks and place in 3 quarts of water. Sprinkle with crushed red pepper and cook with lid on 2 1/2 hours or until tender. Slice leaves off stalks. Place collard greens in cold water. Wash thoroughly. Slice leaves across into thirds. When ham hocks are done, remove from pot. Place greens in pot with ham hock liquid and sprinkle with salt, pepper and sugar. Place ham hocks in pot with greens. Cover and cook 1/2 hour or until greens are just tender. Turn gently once so that the top greens are at the bottom. Yields 6 servings.
One half hour before serving, in a 1-quart pan, prepare rice as label directs without adding butter. Set aside. Wash well and drain spinach. Remove and discard tough stem. Chop half the spinach and set remaining half aside. Chop onion.
Sift flour, baking powder and salt together 3 times. Cream butter, Crisco and sugar with electric mixer. Add eggs one at a time and beat well after each one. Then, by hand, add one cup of flour mixture to creamed mixture and follow with small amount of milk. Repeat and finish with adding flour. Put in 10-inch greased and floured tube pan. Bake at 325° for 1 hour and 20 to 25 minutes. Test for doneness with a straw.
Preheat oven to 300°. Grease sheet or cake pan. Sift together flour, baking soda and salt. Blend in oats, brown sugar and margarine. Put half the mixture in pan, cover with apples and sprinkle with 1/2 cup nuts, 1/2 cup sugar and dot with butter. Put rest of mixture on top. Sprinkle with remaining nuts and sugar. Bake for 1 hour and 15 minutes. Cut warm.
Cook white sugar, brown sugar, Karo syrup and water until it forms a hard ball in water. Beat in 2 egg whites (already beaten stiff). Add 1 teaspoon vanilla. Add enough sifted powdered sugar to roll out.
Soak navy beans overnight covered with water. Cook in morning for about 25 minutes on low. Drain; put in either crock-pot or oven pot. Mix all ingredients except water and pour over beans. Try to cover the salt pork pieces. Pour boiling water in and cover; stir slightly. If cooking in oven pot, cook in a 300° oven for 4 to 6 hours. If using crock-pot cook on low for 6 to 8 hours. Serve with French bread.
In a large skillet, brown ground beef; drain. Stir in the taco seasoning, kidney beans and salsa; bring to a boil. Reduce heat and simmer for 15 minutes.
Heat marshmallows and margarine in 3-quart saucepan over low heat, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press in buttered baking pan (9 x 9 x 2-inch). Cool. Cut into bars.
Drain mushrooms and mince; blend with cream cheese and seasoned salt. Open package of crescent rolls and divide the cheese filling among 4 rectangles of dough. Starting at long end, roll up. Wrap in plastic wrap and chill. When ready to serve, cut into 1-inch slices. Bake at 375° for 12 minutes or until golden. Makes about 24.
Line a 4 x 6-inch deep casserole dish with unbaked pie crust. Fill 3/4 full with fruit. Mix together the salt, eggs, flour, sugar and milk; pour onto fruit.
Mix pretzels, oleo and 3 teaspoons sugar together and put in 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Cream together cream cheese and 1 cup sugar. Blend in Cool Whip. Spread over pretzel mixture. Dissolve Jell-O in 2 cups boiling water. Add strawberries and stir until thawed. Spread Jell-O mixture over cheese layer and chill.
Soften cream cheese early. Beat cream cheese and add sugar gradually for 1 to 2 minutes. Then add Cool Whip. Mix slowly. Pour in graham crust. Put cherry pie filling on top. Refrigerate 2 hours.
Cook spinach and squeeze dry. Over low heat, melt cheese and sour cream. Add salsa, then mix in spinach. Serve warm with chips.
Combine sugar and milk. Cook over low heat until sugar dissolves. Bring to boil and cook 4 minutes, stirring constantly. Add sherry and cook until firm ball is formed in cold water. Remove from heat. Add butter and salt; let stand until lukewarm. Add nuts. Beat until creamy. Drop by small teaspoonfuls onto waxed paper. Store in covered container.
Mix all except 1 cup pecans. Roll into balls; set in the refrigerator for several hours. Roll in pecan crumbs.
Combine all liquid ingredients gradually to taste (you may need more of each ingredient, according to your taste). Scoop sherbet onto the top of the punch. Serve cold.
Chop cabbage into medium pieces and spread in a greased 13 x 9 x 2-inch pan. Brown meat and onion. Mix in rice, salt and pepper.
Melt in microwave oven on High. Stir halfway through. Stir in salted peanuts. Drop by teaspoonfuls onto waxed paper. Let cool.
Preheat oven to 350 degrees. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over butter and press down. Sprinkle on the coconut, then the chocolate and butterscotch pieces. Pour milk evenly over all. Sprinkle on nuts and press lightly. Bake 30 minutes. Cool in pan on wire rack. Cut into 1 x 2-inch bars.
Break potatoes apart and place in a well-greased 9 x 13 x 2-inch or bigger pan. Mix soup, sour cream and cheese together in bowl and pour over the potatoes. Crush cornflakes and cover over all. Melt one stick of margarine and drizzle over top of cornflakes. Bake at 350° for 1 1/2 hours, covered. Uncover and bake 30 minutes more.
Dice bacon; fry. Add onion to grease; fry, set aside. Quarter wieners and stand around edge of baking dish. Pour mixture inside of wieners. Bake at 350° for 30 minutes. Garnish with the bacon and onion or parsley flakes.
Stir bread, mustard, sausage and cubed cheese into the beaten eggs. Pour into two 9 x 9-inch disposable pans. Refrigerate overnight. Preheat oven to 350°. Bake for 45 minutes.
Bake potatoes and let cool. Make scrambled eggs with crumbled sausage or bacon mixed in. Cut 1/4-inch off of the ends of potatoes and scoop out both ends leaving a lining of potato. Add your scrambled egg/sausage combination into hollowed out potatoes. Put ends back together. Wrap in foil. Place in oven for about 10 minutes or until potatoes are warm. Fry up your potatoes that you scooped out and serve with your breakfast potatoes. These are great to make ahead of time and can be used for camp outs; just warm on grill.
Boil cabbage leaves in boiling water 5 minutes. Drain. Combine remaining ingredients. Shape meat mixture in 8 rolls. Wrap each in a cabbage leaf and secure with a toothpick. Pour soup into skillet. Add rolls. Cover and bring to a boil. Reduce heat. Simmer 35 minutes, spooning sauce over occasionally.
Mix first four ingredients together. Stir in cool water. Sift together flour, salt, soda, ginger, nutmeg, cloves and cinnamon. Add dry mixed ingredients to batter. Chill dough an hour. Drop a rounded teaspoonful of dough onto cookie sheet, spacing about 1-inch apart. Bake at 400° for 7 to 8 minutes or until set. After cookies are cool, you can frost with a simple powdered sugar frosting.
Boil potatoes. Peel and slice. Fry bacon and onions. Fry until onions are clear. Add vinegar and sugar; cook until hot. Pour over potatoes and mix well.
Combine ingredients together and roll in pecans. Serve with apples, cut into wedges.
Cook macaroni; drain and cool. Add vegetables and mix well. Combine rest of ingredients and add to macaroni. Mix well and chill overnight.
Mix jelly and mustard sauce and place in bottom of 9 x 13-inch pan. Pour meatballs into sauce and bake at 350° for 1 hour. Turn meatballs in sauce from time to time.
In a 2-quart saucepan, combine sugar, syrup, water and salt. Cook to hard ball stage (260°), stirring only until sugar dissolves. Meanwhile, as temperature of syrup reaches 250°, beat 2 egg whites until stiff peaks form. When syrup reaches 260°, very gradually add the syrup to egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape (about 4 to 5 minutes). If desired, add chopped nuts. Drop from a teaspoon on waxed paper. Makes about 40 pieces.
Drain pineapple - well! Mix in remaining ingredients then Jell-O. Mix well. Refrigerate uncovered. Makes 8 to 10 servings.
Cook rice as directed on box. Add soup, margarine and corn. Put in buttered 1 1/2-quart casserole dish. Top with cheese. Bake, uncovered, at 350° for 20 minutes.
Stir together in a bowl first 4 ingredients. Beat egg slightly with a fork in another bowl. Stir in milk and oil. Pour egg mixture, all at once, into well in flour mixture. Stir just until flour is moistened. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine ingredients in buttered 1 1/2-quart casserole dish. Bake for 1 hour.
Preheat oven to 350°. Cut tenderloin lengthwise, just short of cutting in half. Open between sheets of waxed paper. Pound to 1/2-inch thickness. Spread meat with mustard.
Heat oven at 400°. Spread rounds with catsup. Top with pepperoni (any pizza ingredient you like if cooked previously, sausage). Sprinkle with cheese and oregano over pepperoni. Bake on ungreased cookie sheet until cheese melts, 3 to 5 minutes. Makes 4 dozen canapes.
Take stems off mushrooms and dice. Cook with onion and butter. Add seasonings and bread crumbs. Mix well with a fork. Put caps in baking dish. Sprinkle with salt. Fill with stuffing mix. Bake 15 minutes at 350°. Enjoy!
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired pie filling.
Soak beans overnight or boil until tender. Add other ingredients. Place in crock; bake slowly, adding water to keep moist. Add milk last hour of baking. Bake 4 or 5 hours.
Mix all the wet ingredients together in one bowl. Mix all dry ingredients into a larger bowl. Mix together. Pour into greased 6x10 pan or skillet. Bake at 375° for about 30 minutes. When it is done, place it under the broiler until top is brown and crusty. Freezes well. I make a whole pan, cut it into servings and cover it with foil. Then I take out as many servings as I want and heat them up. Delicious!
Use 30-cup coffeepot. Put spices in basket. Bring the 1 1/2 cups water to boil and add tea to dissolve. Add other ingredients in coffeepot.
Wash and cook squash in salted water. Drain and mash. Saute onion, bell pepper and chestnuts in butter. Combine cheese, squash, sugar, mayonnaise and egg. Season with salt and pepper. Pour into greased casserole dish. Top with crackers. Cook for 30 minutes at 300°.