HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat can of chili without beans. Add large bag of Fritos and onion. Pour into baking dish. Top with cheese and bake until cheese is melted. Serve with garlic bread.
Put all ingredients in large dutch oven. Heat 20 minutes on medium heat. Serve with garlic toast.
Drain corn. Saute onion in small amount Wesson oil, add ground beef and cook until no longer red. Then add all other ingredients and mix well. Put can of biscuits on top and bake about 20 minutes, or until brown.
Peel and slice avocado. Chop small onion. Mix all ingredients in a blender, adding salt, garlic salt and paprika to taste. Add mayonnaise until a dippable consistency. Serve with wheat crackers, tortilla chips or as a topping on your favorite Mexican recipe.
Melt butter and saute onion. Add soup and cheese to onion. After mixture melts, add broccoli. Add cooked rice. Mix and place in casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 325°. In a large bowl, combine mincemeat, carrots, nuts and rind; toss with 1/2 cup of flour. Set aside. In a large mixer bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir together remaining 1 1/2 cups flour, baking powder, baking soda and salt; gradually add to batter, beating until smooth. Stir in mincemeat mixture. Turn into well-greased and floured 10-inch Bundt or tube pan. Bake 50 to 60 minutes or until a wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Drizzle with Orange Glaze.
Combine the sausage, rice, soup, water and butter in a large skillet on medium heat. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms. Simmer, covered, for approximately 20 minutes, or until rice is cooked. Sprinkle with cheese; simmer, covered, until the cheese is melted. Yields 4 servings.
Scrape and trim carrots; cut in large pieces. Place in saucepan and pour boiling water over, barely covering the carrots. Add salt, butter and sugar. Cover and boil until carrots are nearly done. Remove lid and continue boiling until most of the liquid has evaporated. Shake the pan so that the carrots are turned and glazed all over. Sprinkle with chopped parsley. Serves 6.
Put all above ingredients in a small casserole dish. Bake uncovered for 1 hour at 350°.
Cook broccoli. Chop and set aside. Melt butter in large heavy pan. Add mushrooms and onions. Saute until tender. Add flour. Stir until bubbly. Gradually add 1 1/2 cups milk, stirring constantly. Add cheese. Stir until smooth. Add remaining milk. Add broccoli and heat thoroughly.
Saute onions in butter in heavy saucepan. Stir in flour. Cook until flour is lightly browned. Add water, bouillon and salt. Bring to a boil, stirring to dissolve bouillon. Simmer, covered, for 15 minutes. Ladle into ovenproof bowls. Top with French bread. Sprinkle with cheese. Broil until cheese is light brown. Yield: 4 servings.
Brown, drain and crumble sausage. Layer bread then sausage, cheese in 9 X 13 dish. Mix eggs, milk, mustard and salt. Pour over casserole. Refrigerate overnight. Bake at 325 for 1 hour or until set.
Slowly melt chocolate bars in microwave. Do not scorch. Melt slowly. After the chocolate has cooled for about 15 minutes, fold in Cool Whip. The mixture will be a light milk chocolate. Pour this into the graham cracker crust. Wait about 2-3 hours for it to set up and it is ready to eat.
Saute onion and celery in margarine. Add other ingredients and mix well. Bake in an oblong casserole dish for 20 minutes at 350°. Can top with bread crumbs before baking, if desired.
Cream together butter and brown sugar until light and fluffy (in a large bowl). Add eggs, milk and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture. Stir in chocolate chips. Spread in a greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool. Cut into bars.
Sift flour, sugar, baking powder and salt into mixing bowl. Add raisins and nuts. Combine egg, vanilla and shortening. Dissolve soda in pineapple and add to flour mixture. Stir until well blended. Pour into greased loaf pan (8 x 4 x 4-inch). Bake in preheated oven at 350° for about 1 hour. Test with toothpick for doneness. Cool thoroughly before slicing.
Heat the pear juice and pour over the Jell-O. Use no water. While hot, pour into cream cheese which has been mashed with 2 tablespoons milk. When cool and thick, add mashed pears and Cool Whip. Mix well. Chill.
Mix all ingredients well. Form balls. Bake at 300 degrees for 15 minutes. These can be quick frozen on a cookie sheet to bake later.
Preheat oven to 450°. With a wooden spoon, stir until soft dough forms. Beat vigorously 30 seconds. Drop by spoonful onto ungreased pan. Bake 8 to 10 minutes.
Cover bottom of flat baking dish with olive oil. Sprinkle garlic chips (or your choice of other forms of garlic) into the oil. Place potatoes, cut side down, in oil and roast for 1 hour at 350°, uncovered.
Combine first five ingredients; beat well. Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well. Add carrots, walnuts, pineapple and coconut; stir well.
Cut meat into 1-inch squares. Brown in skillet. Mix gravy mix and 2 cups water. Bring to boil, stirring constantly. Stir in rest of ingredients except noodles. Add sauce and meat to 1 1/2-quart casserole. Cover. Bake at 350° for 1 1/2 hours. Cook noodles as package states. Pour meat and sauce over noodles. Meat and sauce can be done in crock-pot.
Combine butter and sugar with pastry blender. Add flour and blend until just combined. Pour into 9-inch pie pan and press crumbs up sides of pan and across bottom. Bake 15 minutes in a 375° preheated oven.
Drain pineapple and cranberries and reserve the liquid. Add enough water to make 2 cups. Bring to a boil and dissolve jello. Chill until partially set.
Beat cranberry sauce with rotary beater until saucy. Combine with lemon juice. Spread in the bottom of a mold or small individual molds. Cover cranberry layer with topping.
Remove shells from crabmeat. Mix together sour cream, mayonnaise, onion, pickle relish and rum. Add to crabmeat and mix thoroughly, but gently, with a fork. Chill thoroughly. Serve with crackers. Makes about 4 cups of dip.
Blend all ingredients well in blender. Makes approximately one quart. Best if let set 2 hours or more. Refrigerate.
Grease a pan with butter; layer on bottom of pan coconut and nuts. Prepare cake mix as directed on box. Heat butter, cream cheese and sugar until warm. Pour over cake. Bake 40 to 50 minutes at 350°.
Preheat oven to 350°. In a shallow bowl, blend together the breadcrumbs, Parmesan cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in breadcrumb mixture to coat. Place chicken, skin side up, on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter. Sprinkle over chicken. Bake 1 hour.
Heat oil. Add onions; saute for 3 minutes. Add water and bouillon cubes. Heat to boiling. Add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic; cook 4 minutes. Add milk, cheese and pepper, cooking over low heat until cheese melts. Do not boil after adding milk, or it will clabber.
Brown ground beef with onion. Drain grease. Mix with salsa. In a 2-quart microwaveproof dish, spread refried beans; add beef mixture on the top. Cover loosely with plastic wrap and cook for 5 minutes on High. Sprinkle cheese on top and microwave on High for 1 minute or until cheese melts. Spread sour cream on top. Top with onions and tomatoes. Serve with tortilla chips. Serves 8 to 10.
Cook pasta according to package directions; drain and keep warm. Heat oil in skillet; add all vegetables. Stir and cook until vegetables are tender-crisp, about 5 minutes. Add seasonings and toss with cooked pasta. Sprinkle with grated cheese. Serves 3 to 4.
Combine potatoes, carrots, celery, onion, salt, pepper and water. Cover and simmer 10 minutes. Do not drain. Make a cream sauce with margarine, flour and milk. Add to vegetables; add corn. Heat. Do not boil.
Spread 2 packages crescent roll dough in a jelly roll pan. Bake at 375° for 11 to 13 minutes. Cool. Mix remaining ingredients. Spread over rolls. Top with any kind of raw veggies and top with cheese.
Microwave the sausage on high for 8 to 12 minutes or until done. Drain sausage and mushrooms in a colander. Place croutons in 3 quart round casserole dish. Layer cheese over croutons, then mushrooms and last, sausage. Beat eggs and then add milk and soup to beaten eggs. Pour the egg mixture over the layered ingredients. Let stand in the refrigerator overnight. To cook, place a glass (bottom side down) in the center of the round casserole dish. Cover with plastic wrap. Microwave on 70% power for 20 to 30 minutes. Let stand 5 minutes. Parsley can be used as a garnish and a filling at the center of the dish.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour and sugars; beat until blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into shell. Bake at 325° for 1 hour.
Bring to a boil and let boil until thick. Cool 5 minutes. Pour over 1 cup strawberries already in pie shell. This will make two pies. Top with Cool Whip and refrigerate. Very Good!
Melt margarine; cook garlic over low heat. Stir in flour; cook 1 minute. Slowly add milk; stir until thickened. If it boils, remove from heat and wait a few minutes, then add cheese. (Cheese added to a liquid at boiling temperature will curdle.) Cook and stir until cheese melts and it is smooth. Fold in crab, parsley, salt and pepper*. Toss with fettucini. Serve immediately. You can also add cooked shrimp or scallops or any combination.
Make roux with oil and flour. Cook until brown, almost black. Add shrimp. Add water and seasoning to taste. Simmer slowly 15 to 30 minutes. Place over cooked rice and sprinkle with file according to taste.
Soften butter at room temperature, add sugar and blend well. Then add eggs and milk and mix together. Add flour last, about 1/2 cup at a time, then add vanilla and cook at 350° until done.
Stuff each hot dog with slice of Mozzarella cheese. Wrap half lasagna noodle around each, folding ends under. Place in baking pan. Sprinkle with Parmesan cheese. Pour sauce over. Bake at 375° for 45 minutes.
Mix thoroughly the ground round steak, eggs, bread crumbs, ketchup, Accent, warm water and onion soup mix. Put into a loaf pan. Cover with 2 strips of bacon if you like that flavor. Pour over all the tomato sauce. Bake 1 hour at 350°.
Mix soups and broth. Layer remainder of ingredients as listed. Pour soup mixture on top and bake at 350 degrees for 1 hour.
Drain fruit cocktail and pineapple. Save juice. Drain and discard juice from mandarin oranges. Peel bananas and slice thinly. Take large bowl. Combine fruits, juices and bananas. Sprinkle pudding over the top and mix well. Chill. Add marshmallows, if desired. If needed, add more pudding.
Mix all of the ingredients, except the carrots, almonds and shoestring potatoes. Add these three items and toss immediately before serving. So crunchy and good!
Bring 1 quart of water to a boil and add the peanut oil. Add green beans and let sit for 1 minute. Drain and rinse in cold water. Drain well. Mix all remaining ingredients as for salad dressing. Toss with the drained beans.
Combine and put in 2-quart casserole. Spread with topping and bake 1 to 1 1/2 hours at 325°.
Mix cake mix, 2 eggs, and butter together. Pour in a 9 x 13-inch pan, greased and floured.
Cook veal patties on 1 side in frying pan lightly brushed with oil. When brown, turn, spoon on generous coating of spaghetti sauce; top with a coating of shredded Mozzarella cheese. Cover pan while second side browns, add sauce and cheese, heat. Goes well with a side of spaghetti and salad or green vegetables.
Cook raisins in water until water is absorbed. Set aside to cool. Cream shortening, sugar and eggs until fluffy. Sift flour with soda and salt. Add to creamed mixture with raisins and vanilla; mix well. Shape into small balls and roll in mixture of sugar and cinnamon. Bake on greased baking sheet at 350° (do not overbake). Bake until puffy and remove quickly. Wait a few minutes before removing from pan.
Mix mayonnaise, lemon juice and soup together. Layer broccoli, chicken, cheese and soup mixture. Bake, uncovered, in buttered pan at 350° for 30 minutes. Last 5 minutes, top with canned onion rings.
Preheat oven to 350°. Mix all ingredients together, except apples, until smooth. Stir in apples. Pour into a 9 x 13-inch greased and floured sheet cake pan. Bake 30 to 45 minutes until golden brown. Cool and cut into squares.
Heat the oil on medium-high and sear pork on all sides and reduce to simmer. Cook for approximately 1 hour, adding water as needed until tender. Add chilies, onion and cumin and simmer an additional 30 minutes. Mix cornstarch, flour and cold water together and add to chili. Use red chili seed to add heat to taste and simmer to preferred texture.
Combine all ingredients. Mix well. Serve with crackers or use to stuff celery. Makes 3/4 cup.
Mix all ingredients together in buttered pan. Bake at 400° for 1 1/2 hours.
In a bowl beat cheese until light and fluffy. Add milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours. Top with cherries.
Pour warm water in large bowl; check temperature. Should be between 105° and 115°. Sprinkle yeast over the water, then add sugar and salt. Stir until dissolved. Let stand a few minutes. Add eggs, butter, potatoes and 3 cups flour. Beat with mixer until smooth, then add 2 cups flour. Mix with spoon until blended. Then add the rest of the flour; mix with your hands until blended. Brush top of dough with 1 tablespoon butter. Cover with wax paper and a towel. Let stand in the refrigerator 2 hours. Punch down dough with your hands. Shape dough as desired. Cover; let rise in warm place about 1 hour or until they double in size. Preheat oven to 400°. Brush tops with butter or brush tops with egg and sprinkle on seeds of your choice. Bake 12 minutes. Makes 3 dozen.
Preheat oven to 400°. Cook meat, onion and green pepper in skillet until meat is done. Stir in flour, tomato paste and spices. Remove from heat. Stir in cheese and olives. Spread in 13 x 9-inch pan. Prepare your favorite cornbread recipe and spread over top. Bake 30 to 40 minutes. Let stand 5 minutes. Loosen edges. Invert and serve immediately. Sour cream, cottage cheese or guacamole compliment nicely.
Mix ingredients together. Place in a greased 9-inch pie pan and bake at 350° for 30 to 45 minutes. Refrigerate.
Parboil peppers for 5 or so minutes. Drain. Brown beef with onion, salt and pepper; drain. Remove from heat. Add 1/2 can soup, egg, cheese and rice. Stuff peppers with mixture, or layer with peppers in baking dish. Mix remaining soup and water; pour over peppers. Bake at 350° for 30 minutes.
Melt marshmallows in juice from pineapple and water over low heat. Add lime jello and refrigerate until mixture is cool. Then add other ingredients and chill until set.
Cream sugar and butter until smooth. Add milk and cream again. Sift flour and baking powder together and add to mixture. Add vanilla and cream again. Beat egg whites to a peak and fold in gently. Bake in a 9 x 13-inch pan at 350° until golden brown.
Mix all together thoroughly. Put in greased or sprayed bread pan. Bake for 1 1/2 hours at 350°.
Combine potatoes, cheese, mayonnaise and onion. Place in a 9 x 13-inch baking dish. Top with bacon and olives. Bake 1 hour at 325°, covered.
Combine all ingredients; add a little water if needed. Simmer about 30 minutes. Serve.
In bag, combine flour, salt, paprika and pepper. Add chicken and shake. Melt butter in skillet; brown chicken slightly. Place in single layer in shallow baking dish; add to drippings in skillet the lemon juice, minced onion and leaf thyme. Heat 1 minute. Pour over chicken. Bake for 45 to 60 minutes; baste once. We love this.
Place marshmallows and milk in top of a double boiler. Heat over hot water until marshmallows are melted. Chill. Meanwhile, put the cranberries through a food chopper and drain off the juice. Fold the cranberries and the orange rind into the chilled marshmallow mixture and pour into the pie shell. Top with whipped cream, if so desired.
Combine salad dressing, cream, sugar, vinegar and salt. Dice potatoes and eggs. Add onion and celery to salad dressing mixture. Serve chilled.
Mix hamburger together with everything. Make meatballs and fry until brown. Put in a crock-pot with soup and soy sauce. Mix together and heat in crock-pot. Serve over noodles.
Brown hamburger meat. Drain. Add pork and beans, salt, pepper, chili powder, minced onions and a sprinkle of brown sugar. Stir well and serve with hamburgers or hot dogs.
Microwave potatoes. Let cool. Cut in half lengthwise. Scoop out. Melt butter in a large pot. Add flour, stirring constantly. Gradually add milk. Stir until thick and bubbly. Add potatoes, salt, pepper, green onions, bacon and cheese. Cook until heated. Stir in sour cream. Add extra milk, if needed. Serve with onion, bacon and cheese sprinkled on top, if desired.
Line 13 x 9 x 2-inch baking pan with heavy-duty Reynolds Wrap. Combine all ingredients. Press into pan. Cut into 40 squares. Shape each square into meatball; return to pan. Bake in 400° oven for 15 to 20 minutes. Drain. Makes 40 meatballs.
Combine sugar, milk and dates in a large bowl or pan. Cook over medium heat, stirring constantly until mixture reaches soft ball stage. Remove from heat. Stir in butter and nuts. Divide mixture in 1/2. Place each half on a damp towel. Shape into a 10 x 2-inch log. Roll logs up in towel and let cool at least 30 minutes. Unwrap and cut into slices.
Mix sugar, flour, cocoa and salt. Beat egg yolks with milk. Add to sugar mixture. Cook until thickened. Add butter. When cooled, add vanilla. Pour into cooked, cooled shell, if for pie. Top with meringue. Bake at 350°.
Saute onion in margarine. Add flour and tomatoes. Cook until thick. Add ketchup and seasonings last. Put boiled rice in bottom of baking dish. Place split frankfurts over rice. Pour sauce over all. Bake at 350° for 20 minutes. Serves 8.
Cook noodles or pasta according to directions on package; drain. Add milk, a little for hot dish consistency or more for soup. Add salt and pepper to taste and a big dollop of butter.
Soak Grape-Nuts in sour milk for 20 minutes. Add remaining ingredients. Let stand about 10 minutes before baking. Bake in a slow oven for 1 hour at 325°.
Cut potatoes into strips. Arrange on a Teflon baking sheet, after dipping each strip into liquid Butter Buds or brushing with Butter Buds on potato pieces. You can also try other seasonings such as garlic powder, onion powder or chili powder. Bake at 425° for 15 to 20 minutes or until golden brown. Turn and bake 15 to 20 more minutes or until tender. To shorten baking time, parboil potatoes 15 minutes.
Brown hamburger and onion; drain. Add other ingredients and cover. Simmer for 1 hour. Serve sprinkled with grated Parmesan cheese. Serves 6.
Beat eggs, sugar, butter and milk. Fold in bread cubes and pineapple. Pour into greased casserole and bake at 350° for 50 minutes.
Spread refried beans in an 8 x 11-inch casserole. Add chopped onions, hamburger seasoned with garlic salt, picante sauce and grated cheese. Bake for 15 to 20 minutes at 350°. Remove from oven and cool for about 5 minutes. Spread sour cream and top with guacamole. Serve immediately with chips.
Brown hamburger with onion. Boil macaroni until done. In medium casserole dish, combine ingredients, adding cooked hamburger and drained macaroni last. Mix well. Bake at 350° for 30 minutes or until heated thoroughly. Sprinkle cheese on top. Return to oven until melted.
Mix pizza sauce, basil and oil; reserve. Cook sausage pieces over medium heat until partially cooked, about 10 minutes. Drain. Alternate sausage pieces, zucchini pieces and pepper pieces on each of 6 metal skewers, leaving space between foods. Place olive on top of each skewer. Grill 20 to 25 minutes.
Mix pudding with cold milk. Beat 2 minutes, then blend in Eagle Brand milk and 1/2 Cool Whip. Layer wafers, bananas and pudding. Ice with Cool Whip. Makes 2 (9 x 13-inch) pans. Very good.
Sift flour once, measure and sift three times with other dry ingredients. Cream shortening, add sugar gradually. Add beaten egg and pineapple. Add dry ingredients and nuts. Drop with spoon onto slightly greased sheet. Bake 15 minutes at 375°. Makes 3 dozen.
Mix cake mix, oats, eggs, brown sugar, oil and milk together, then add raisins and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes about 6 to 7 dozen cookies.
Melt butter. Mix flour. Stir until smooth. Add onion and garlic. Cook until tender. Gradually add chicken broth, stirring constantly. Add potatoes, green onions, salt and pepper. Bring to a boil, cover and reduce heat to simmer. Simmer until potatoes are done. Add milk and heat thoroughly.
Mix in order and bake in 3-quart casserole, uncovered, at 350° for 1 3/4 hours.
In skillet, cook meat until nearly done, stirring frequently to separate. Add remaining ingredients; cook slowly until vegetables are tender and flavors are well blended.
Combine all ingredients and mix. Place in ovenproof dish with almonds on top. Bake at 375° for 15 minutes. Serve as dip for crackers or raw vegetables.
Mix sugar and milk. Bring to a boil and boil to soft ball stage (234°). Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Spread in greased 8 x 8-inch pan. Spoon melted chocolate chips over fudge and swirl with a knife.
Cream sugar and oil. Beat eggs and pumpkin with sugar and oil. Sift flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add to pumpkin mixture alternately with water. Mix well. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until done. Let stand 10 minutes and remove from pans.
Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Dip each chicken breast half into the butter and then coat with the crushed potato chips. Bake at 350 degrees for 40 to 45 minutes or until chicken is tender.
In medium bowl, combine all dry ingredients. Add remaining ingredients all at once and stir until mixed. Spoon into paper lined pans and bake in 400° oven for 20 minutes.
Soften vanilla ice cream and mix with Cool Whip and almond extract. Put 1 1/2 tablespoons of crushed Heath bars in the bottom of a parfait glass. Pour softened vanilla ice cream over Heath bars and then put 1 tablespoon of Heath bars on top. Freeze until ready to serve. Set out at room temperature about 10 to 15 minutes before serving.
Saute onions, celery and garlic in large skillet. Add Worcestershire, chili powder, sugar, salt, pepper and water; simmer 15 minutes. Add tomato sauce and tomatoes; simmer 15 additional minutes. Transfer to a large pot and add cooked shrimp. Heat thoroughly. Add rice. Yield: 6 to 8 servings.
Blend ingredients well until cream cheese chunks are dissolved. Use with taco chips. Better when refrigerated for 24 hours.
Mix together the cake mix, butter and 1 egg; press in bottom of 9 x 13-inch pan.
Beat eggs in bowl; put 1 tablespoon in a cup and reserve. Drain liquid from clams; measure 3/4 cup and stir into eggs and clams, milk, cracker crumbs, salt and pepper. Spoon into crust; dot evenly with oleo. Top with second crust. Tuck in edges and flute. Cut slits in center to vent steam. Stir cold water into 1 tablespoon reserved egg and brush over crust. Bake at 450° (very hot!) 15 minutes. Lower temperature and bake at 350° for 30 minutes or until golden. Cool 15 minutes. Cut into wedges.
Cream butter and sugar using mixer. Add water and vanilla and mix well. Add flour and pecans. Chill and shape into balls. Bake in slow oven at 325° for 20 minutes. Cool slightly. Roll in confectioners sugar.
Mix sugar with 5 cups water. Boil and cool. Mix everything together and add soda just before serving.