HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare macaroni and cheese according to directions. Mix in remaining ingredients, except Parmesan cheese. Pour into 1 1/2-quart microwavable serving dish. Cover with plastic wrap and microwave on High for 2 minutes. Stir casserole and continue heating on High for 2 1/2 to 3 minutes or until cheese is melted and mixture is heated through. Sprinkle with Parmesan cheese.
Boil sugar and water 5 minutes. Cool and then add rest of ingredients. Stir together. Spoon into small cups and freeze. Makes 36 cups.
Preheat oven to 450 degrees. Combine buttermilk baking mix, milk and cheese. Mix with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by tablespoons onto an ungreased cookie sheet. Bake 8-10 minutes, or until golden brown. Combine melted margarine and garlic powder in a small bowl. Brush over biscuits before removing from cookie sheet. Serve warm.
Mix sugar, flour and egg yolks in a little cool milk and add to hot milk. Boil until thick. Add butter and vanilla. Place in baked crust and top with meringue.
In a large bowl, mix gelatine and flavored gelatin. Add boiling water and stir until dissolved. Pour into large, shallow 13 x 9-inch baking pan. Chill until firm. Cut into squares and serve.
Heat oven to 350°. Mix powdered sugar, margarine and vanilla. Work in flour until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.) Form balls with cherry center. Place 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Cool. Ice and decorate.
Chop hearts into 1/4-inch cubes. Wash cubes in salt water. In 3-quarts of water, boil cubes for 45 minutes. Drain cubes and set aside.
Put salmon into loaf pan; mash. Add eggs; mix thoroughly. Melt margarine in heated milk. Add to salmon; stir well. Add cereal. Bake about 1 hour at 375°.
Mix together the flour, butter and pecans until crumb like and press into bottom of 9 x 13-inch pan. Bake until golden brown at 350°, for 15 to 20 minutes. Cool. Make a mixture of cream cheese, powdered sugar and half the whipped topping. Mix well (whip) and spread over cooled crust. For the top layer, mix pudding mixes with milk until smooth and thickened. Spread over cream cheese mixture. Spread remaining whipped topping over top and sprinkle with the grated chocolate bar. Refrigerate until serving.
Peel and dice the tomatoes and onions. Mix ingredients and put in a pot over medium heat for about an hour. Put in a jar and seal.
Spread mixture on party rye slices. Bake until bubbly (10 to 12 minutes) at 350°.
Crumble angel food cake in a 9 x 13-inch pan or glass dish. Mix cream cheese and milk together. Add Cool Whip. Pour over cake and chill 15 minutes. Pour blueberry pie filling on top.
Brown meat in skillet. Drain and rinse meat with hot water. Return meat to skillet and add the taco seasoning with enough water to dissolve the seasoning. Simmer 5 minutes. Add the chili and beans. Mix well. Simmer 15 minutes.
Mix all together and bake at 350° until done. Cream cheese frosting is good on this cake.
Mix all ingredients except crackers together in large bowl. In casserole dish, begin with vegetable mixture, alternating layers of vegetables and crushed crackers. Top with crackers. Bake at 350° for 40 minutes.
Preheat oven to 350°. Saut onions. Add meat and brown. Add green chilies, enchilada sauce and evaporated milk. Spray 13 x 9 pan with Pam. Layer tortillas in pan; add meat mixture and sprinkle with cheese. Bake until cheese melts and bubbling.
Brown beef and onion in large skillet and drain excess fat. Add 1 can sauce, vegetables, water, salt, thyme and pepper. Combine well and bring to boil. Mix together biscuit mix and milk. Spoon around edge of boiling beef mixture in 5 or 6 mounds. Lower heat and simmer, uncovered, 10 minutes. Pour on remaining sauce. Cover and simmer another 10 minutes. Serves 4.
In medium saucepan, cook all ingredients on medium-high heat until boiling point. Reduce heat and simmer 15 minutes, or until potatoes and celery are tender.
Mix all ingredients, except the bbq sauce, until blended. Place in greased loaf pan. Top with BBQ sauce. Bake at 450° for 25 minutes.
Melt the cube of margarine in heavy saucepan. Stir in flour; cook a few minutes while stirring. Slowly add milk and broth, stirring constantly. Let soup come slowly to a low boil. Saute broccoli pieces and chopped onion in 1 tablespoon margarine; add vegetables to the soup. Add garlic and white pepper. Cook slowly for 15 minutes. Serve hot.
Soften cream cheese to room temperature. Mix ingredients together, except for pecans. Mix in half of pecans. Save half to roll cheese ball in.
Preheat oven to 400°. Put spareribs in a baking pan in a single layer. Generously salt and pepper both sides of ribs. Bake for 30 minutes on each side (1 hour total). Serve right away.
Mix together and marinate for 2 hours. Put meat in a dehydrator until thoroughly dry. Time will depend on thickness of meat. This is great to take for a snack on a fishing trip.
Mix well and store in container. To use: Place 1 - 3 teaspoons in cup. Add boiling water and stir.
Mix flour, baking powder and salt together. Cut in Crisco and enough water to make a dry dough. Roll 1/4-inch thick and cut into 2-inch triangles. Deep-fry until light brown on both sides. Makes 4 dozen.
Cook the pork by frying it. Chop up the meat. Then put the meat in the oven to dry it out. Then add it to the beans. Add the bottle of barbecue sauce, Texas Pete, salt and pepper. Cook 30 minutes to an hour on low heat.
Mix sugars, eggs and shortening. Add sifted dry ingredients, pumpkin and water. Mix until well blended. Add nuts. Bake 1 hour at 350°. Cool on rack.
Blend flour, baking powder, sugar and 2 tablespoons cocoa in a bowl. Stir in milk and shortening. Blend in nuts. Spread in square pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour hot water over entire batter. Bake 45 minutes at 350°. (During baking, cake mixture rises to the top and chocolate sauce settles to the bottom.) Cut; invert.
Spread package of crescent rolls on bottom of greased 9 x 13-inch pan, pinching seams together. Don't put up sides of pan. Mix cream cheese, 1 cup sugar, egg yolk and vanilla until smooth. Beat real good. Spread over dough in pan.
Crumble ground beef into 2-quart casserole or medium bowl. Add onions. Microwave at High, 4 to 6 minutes or until meat is no longer pink, stirring to break apart after half the time. Drain. Stir in chili with beans, tomato sauce, tomato paste, chili powder and salt. Microwave at High, 6 to 8 minutes or until heated and flavors are blended. Sprinkle 1 cup corn chips in 8 x 8-inch baking dish. Spoon meat mixture over chips. Top with remaining chips. Sprinkle with cheese. Microwave at High, 1 to 2 minutes or until cheese melts.
Heat oven to 400°. Empty potato slices and package of seasoned sauce mix into 2-quart casserole dish. Heat tomatoes, water and oregano to boiling. Stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake for 30 to 35 minutes. Makes 4 servings.
Mix last 4 ingredients together in a 9 x 13-inch glass baking dish. Add chicken. Bake at 375° for 1 hour and 15 minutes, basting frequently.
Heat oven to 350°. Grease an 8-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and butter. In a separate bowl, stir together flour, cocoa and salt. Add to egg mixture, beating until smooth and blended. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bake 35 minutes or until set (pie will not test done in center). Cool completely and cut into wedges. Serve with ice cream and chocolate topping.
In a 10-inch pie plate, spread cranberries. Sprinkle with 1/4 cup sugar and pecans; set aside. In a bowl, beat eggs with electric mixer. Gradually add remaining cup of sugar. Beat well. Add butter, shortening and flour alternately to egg mixture. Mix well. Pour egg mixture over cranberries. Bake about 60 minutes or until golden brown.
Beat egg yolks. Add milk, except 1/3 cup. Sift sugar, flour and cocoa and salt. Place in double boiler. Stir remaining 1/3 cup milk into dry ingredients to form a smooth paste and pour into egg mixture. Cook until thick. Add butter and vanilla. Pour into cooked pie shell. Add 2 tablespoons sugar to each egg white. Put whites on pie and brown at 425°.
Heat sugar, vinegar and egg yolks and pour over the marshmallows, pineapple and pecans. Mix together, then fold in whipped cream. Refrigerate 24 hours before serving.
Mix together with hands. Form small balls. Bake at 350° for 20 minutes, or until lightly browned. May be frozen and cooked later.
First clean the fish. Cut the fish into filets. Then sprinkle filets with garlic powder and salt. Next, pour oil into frying pan and turn stove on to medium-high heat. While the oil gets hot, put cornmeal in bowl and dip filets in cornmeal.	When oil is hot, fry the filets until golden-brown. Serve catfish hot, with a salad. Feeds 4 people.
Combine thyme, marjoram, celery salt, pepper and lemon juice. Sprinkle over chicken. Roll chicken in flour. Slowly brown chicken pieces in melted shortening, about 15 minutes. Reduce heat; cover and cook 30 to 40 minutes until tender. Garnish with slices of lemon. Makes 4 servings.
Get 2 breads and take one bread and put the peanut butter on it and put the other one on top. And cut it up and eat it.
Cook egg noodles in boiling water. When noodles are done, combine noodles, tuna, celery soup, mushroom soup and mushrooms in a 9 x 13-inch baking pan or dish. Mix thoroughly. Bake in a preheated 350° oven for 7 to 10 minutes. Take out and top with cheese (grated) and favorite cracker crumbs. Bake until cheese is melted. Enjoy!
Mix together cola and ketchup; set aside. Wash chicken and put in a 10-inch skillet with a cover. Add the cola mixture, pouring over chicken. Cover and simmer for 1 hour. Stir occasionally. Sauce will thicken.
Mix cabbage, green pepper, onion, carrots and celery seed. Add oil, vinegar, sugar, and salt to taste.
Bring sugar and syrup to a boil. Remove from heat and stir in Jell-O until dissolved. Pour over popcorn and mix well. Cool. Shape into balls with buttered hands.
Saute onions and celery in margarine until soft. Add everything (including the fat which adds much of the flavor) except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan. This is to give the sauce a little body, and you can add more if you like, but do not make a roux if you want your dish to be an authentic etouffee. Save the roux for the crawfish stew, another recipe entirely. Now add the crawfish tails and simmer for 15 minutes. For a light tomato taste, add a small can of V-8 juice. Then it becomes a "Crawfish Ettouffee A La Tomate."
Melt 1/2 stick butter in frying pan. Add flour and stir. Add whole milk and stir until thickened. Remove from heat. Add mustard, Old Bay, salt, pepper, onion, parsley flakes and chopped green pepper; mix and put in baking dish.
Line 8-inch round cake pan with plastic wrap; lightly oiled. Process cheeses and salad dressing in food processor until well blended. Spread cheese mixture into pan. Cover and chill 2 hours or until firm. Use ends of plastic wrap to remove cheese from pan and invert onto serving plate. Smooth top and sides of cheese with small metal spatula. Use a toothpick to draw outline of eyes, nose and mouth of Jack-O-Lantern. Fill in outlines with black olives. Serve at room temperature. Store in airtight container in refrigerator. Yields about 3 1/2 c. cheese spread. Can also make a football for Super Bowl. Use your own imagination!
In a double boiler, add oleo; melt. Add chocolate until melted. Add sugar and milk; mix. Cook until sugar is melted, about 20 to 25 minutes. Use to make Hot Fudge Cake.
Mix all together and refrigerate for 2 or 3 hours. Serve with chips or crackers.
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce. Slowly heat through, stirring often. Garnish with sweet red and green pepper strips and sour cream. Serve with tortilla chips. Makes 2 1/2 cups. May be doubled.
Mix all ingredients together thoroughly. Pour into buttered casserole. Bake at 350° until bubbly (approximately 30 minutes). Sprinkle browned and buttered bread crumbs over top.
Mince salmon with fork. Add eggs and other ingredients. Make in 2 loaf pans and grease pans. Bake for 30 minutes at 350°.
Beat together sugar and oil. Sift dry ingredients. Add alternately with eggs, beating after each addition. Add vanilla, nuts and chopped apples. It will be a very stiff batter (but after it is cooked, it is a very moist, flavorful cake). You might have to stop the mixer when batter gets stiff (after apples and nuts are added) and use a wooden spoon to get it ready to pour in the pan. You may use tube pan but I prefer rectangular pan (13 1/2 x 9 x 2-inch metal).
Bring water with bouillon cubes in to a boil. Add vegetables and cook until tender. In separate pan, melt butter or margarine. Add flour, stirring constantly and cook for 2 minutes. Add milk gradually. When this begins to thicken, add to cooked vegetables and cook until thick. Add Cheez Whiz. Season to taste. May add 1 to 2 cups chopped cooked ham for extra flavor.
In a large pot boil sweet potatoes until done. Boil with peelings left on and stick with fork to test when done. Let cool, then carefully remove peeling. Slice lengthwise and fry in black skillet with small amount of oil. Fry until brown and put onto platter. While hot, sprinkle with granulated sugar. Continue frying and layering until all done.
Note: Substitute 1 cup mashed bananas for zucchini. Delicious banana bread.
Sift flour, salt, soda and cinnamon 3 times and set aside. In another bowl mix oil and sugar together, adding one egg at a time. Beat well after each egg. Add flour mixture to oil mixture and mix well. Add apple and pecans, mix well. Then add vanilla. Grease and flour tube cake pan. Bake at 325° for 1 hour and 10 minutes or until done.
Mix salt and mustard; add vinegar and stir. Add garlic, parsley and oil. Marinate cauliflower (in florets), onions and olives overnight. Drain before serving and mix with shredded lettuce. Remove garlic and pour liquid over salad.
Cook chicken. Take off bones. Line baking pan with chips. Layer ingredients: chicken, sauce, soup, onion, salt and pepper (keep some chips to put on top). Pour broth on chips. Put grated cheese on top. Cover with foil and bake 30 minutes at 350°.
Slice onion. Heat the oil in a large pot over medium heat; brown the meat on all sides, about 15 minutes. Add onions, the stock, salt and pepper. Cover; cook over low heat for about 2 hours. Remove the meat to a platter; keep warm. Skim the fat from the liquid. Bring liquid to a boil; cook until reduced to 3 cups. Slice the meat; serve it with the reduced broth as a sauce.
Dunk cookie in milk and lay face down in casserole dish. Repeat until there is a complete layer of cookies. Spread a layer of Cool Whip over cookie layer. Repeat layering scheme until dish is full. Cool for 20 to 30 minutes. Serve cold. Enjoy!
Mix together soy sauce, garlic, vinegar, salt and pepper. Squeeze lemons in chicken and on the skins. Pour mixture over chicken and marinate one hour or longer depending on how strong you like the soy flavoring. Barbecue or bake chicken.
Cook 1/2 cup sugar in electric skillet, stirring constantly until golden brown. Slowly add water, remaining sugar, vanilla and 2 tablespoons margarine. Boil until all ingredients are dissolved. Mix last 6 ingredients together and drop by tablespoon in boiling liquid. Cover and cook for 15 minutes on a medium to low heat. Serve hot or cold. Excellent with vanilla ice cream.
Heat wok or saute pan. Add oil and onions. Saute onions until tender. Add rice and saute. Add beaten eggs and stir well. Season with soy sauce. Saute until done.
*The sugar may be all white or part brown and part white (1 cup white and 1/2 cup brown, mixed, is better).
Cook all just until dissolved. Pour over popped corn and form balls. If too sticky, dip hands in water to form balls.
Place ingredients in order given in layers in buttered baking dish. Season each layer. Garnish top with green pepper rings. Bake 2 hours at 300°.
Combine flour, oleo and nuts. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes; cool. Beat cream cheese and powdered sugar together; add Cool Whip. Spread this mixture over crust. Beat pudding and milk until thick. Spread over cream cheese. Top with more Cool Whip.
Mix with mixer until it looks like pie dough before water is added. Press into a greased 9 x 13-inch baking pan. Bake at 350° for 20 minutes.
Brown beef; drain off fat. Add onion, celery and 1 cup water. Cover and simmer for 15 minutes. Add bean sprouts. Combine soy sauce, sugar, water and cornstarch and add to meat. Cook 5 minutes, stirring constantly, until sauce is thickened. Serve over Chinese noodles or rice, if desired. Serves 6 amply.
Mix all ingredients together and chill for at least 3 hours before serving. Serve with raw cauliflower, celery, carrots, broccoli and green peppers.
Cream ingredients together. Spread on flour tortillas. Roll up and wrap in Saran Wrap (jelly roll fashion). Refrigerate overnight. Cut into pieces. Serve with picante sauce.
In a heavy saucepan, combine margarine, sugar and milk. Bring to a boil. Stir constantly. Continue for 5 minutes over medium heat and stir in chocolate until melted. Add remaining ingredients. Place into greased shallow pan. Put in fridge until firm (about 20 minutes) and cut into squares.
Combine margarine and water; add oats. Allow to stand 30 minutes. Add eggs, sugar and brown sugar; mix well. Add flour, soda, salt and cinnamon. Bake in a 12 x 13-inch pan at 350° for 35 minutes (grease and flour pan).
Prepare hot roll mix according to package directions. While bread is rising, prepare ground beef with taco seasoning mix according to package directions. Squeeze excess moisture from spinach and combine with cheese. Salt to taste. When fillings are prepared, divide dough into 3 portions and roll each into a 9-inch round. Fit one portion into a buttered 9-inch spring-form pan. Spread meat almost to edges of dough. Add next layer of dough and top with spinach mixture. Place last portion of dough on top and cover with damp cloth. Set Torta in warm place to rise about 40 minutes. When it is about double in size, score top with a sharp knife into 8 pie-shaped wedges. Brush top with egg. Bake on lower rack in 350° oven for 40 minutes or until bread is deep, gold brown.
Butter oblong baking dish; lay bread slices in dish. Tear chicken into pieces and lay on top bread. Put the mushrooms over chicken. Mix the soups and mayonnaise; pour over chicken. Add the pimento. Sprinkle the grated cheese on top (as much as you like). In a small bowl mix eggs, milk and salt. Pour over top. Take a knife and cut through criss-cross. Cover and refrigerate overnight. Keep covered and bake at 350 degrees for one hour. Mix the herb dressing mix and butter and sprinkle over top. Keep covered and bake 15 to 20 minutes more.
Soften cheese 15 seconds in microwave. Mix cheese well with mayo, onions, garlic and salt. Stir in shrimp. Chill at least 30 minutes.
Heat oven to 350°. Brown mushrooms in margarine; stir in salt, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates.
Mix sour cream, oranges and pineapple well. Add marshmallows, coconut and pecans. Stir well, then refrigerate. This salad is better if made the day before you serve it.
Cut lettuce, tomatoes, green onions and cucumber into bowl. Dice Feta cheese and put on top. Add the olives and vegita on top. Squeeze lemon on top.
Mix tuna, peas, soup and noodles in casserole, Top with crumbs (chips, crackers or cereal). Bake at 350° for 45 minutes.
Brown ground beef, season to taste. Drain fat. Follow directions on back of enchilada sauce mix. Lightly grease dish. On flour shell spread 1 tablespoon of refried beans and spread 1 tablespoon sour cream. Top with cheese, add ground beef, then roll tightly as possible. Then pour sauce mix over all and top with cheese. Bake at 400° approximately 15 to 20 minutes.
Mix and press into 9-inch pie plate. Save 1/2 cup of mixture for top. Bake at 375° for 10 minutes.
Combine sugar, cornmeal, butter and vanilla. Stir in eggs; mix thoroughly. Pour in unbaked shell. Bake at 350° for 45 to 50 minutes.
In a medium size bowl, combine all ingredients; mix well. Cover; let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands. Makes 2 quarts.
Mix first 7 ingredients together with mayonnaise or sour cream. Chill thoroughly. Serve on salad greens. Garnish with grated cheese. Makes 6 servings.
Mix first 5 ingredients together; blend in the rest of ingredients. Bake in 4 greased loaf pans for 1 hour at 350°.
Pat graham crackers and oleo into 9 x 13-inch pan. Beat 15 minutes (no less), oleo, confectioners sugar and eggs. Spread over crumbs. Add drained pineapple over 2nd layer, cover with sliced bananas and large container of Cool Whip. Sprinkle with walnuts or pecans and cherries and let stand overnight.
In a large bowl, combine all fruit together; mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap. Refrigerate 3 to 4 hours or overnight.
Beat eggs and brown sugar until smooth. Add milk, flour, salt, baking powder, soda and banana; mix. Add nuts. Bake in waxed paper lined pan at 350° for 1 hour. Makes two loaves.
Mix first 3 ingredients; spread 1/3 of mixture in bottom of 7 x 11-inch microwave baking dish. Layer 2 corn tortillas on top. Combine next 4 ingredients with 1/2 cup of each shredded cheese; spoon 1/2 mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap; microwave on High 10 to 12 minutes, rotating dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts; cut into squares. Serves 6.
Shred cabbage. Combine and mix the sugar, salt, celery seed, vinegar, mayonnaise and salad oil. Mix cabbage into dressing. Refrigerate until cold.
Cook rice according to package. Add celery and onions the last 5 minutes. Add dressing to coat. Chill. Before serving, add fruit, nuts and meat. If desired, add a little more dressing. Can also be served warm.
Combine yeast after dissolved in 1/2 cup of warm water, Crisco oil, eggs and buttermilk, then mix dry ingredients with liquid ingredients. Beat with mixer or knead until smooth. Put into large bowl and cover so it can rise. Always make dough up the night before and put into icebox. Be sure when dough begins to rise. Shake it back down. This will make rolls or cinnamon rolls.
Combine turkey, crumbs, milk, onion, egg, bouillon, 1 teaspoon mustard and poultry seasoning. Mix well. In shallow baking dish, shape into loaf. Bake at 350° for 40 minutes. Combine remaining 1 1/2 teaspoons mustard, honey and brown sugar. Spoon over loaf. Bake 10 minutes longer or until no longer pink.
Combine first 4 ingredients and cook until syrup turns dark, hard crack stage. Remove from heat. Add last 3 ingredients. Pour into well buttered pan.
Combine punch and frozen concentrates with water. Pour over ice ring in large punch bowl. Carefully add ginger ale.
Cook noodles and drain. Lay noodles out on wax paper or towel. Lay layer of noodles in pan. Pour sauce over noodles until covered. Put sausage, pepperoni and then cheese. Put another layer of noodles on top and do the same again. Cover with aluminum foil and cook at 400° for about 30 minutes.
Dredge pork chops with flour, pepper and salt. Brown in a little hot fat on both sides. (Drain off excess fat after browning.) Put a 1/2 slice of lemon on each chop. Mix ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350° until done, time depending on thickness of the chops. You might have to add a little water in latter part of baking if sauce cooks down too much.
Combine flour, 1/2 teaspoon salt, paprika and pepper. Coat chicken in flour mixture. Heat oven to 350°. Put butter in a 13 x 9 x 2-inch baking pan and melt. Put floured chicken in pan, skin side down. Bake for 30 minutes. Mix together the pineapple juice, brown sugar, onion, thyme and 1/4 teaspoon salt. Turn chicken when done baking; pour mixture over the chicken. Bake for 30 minutes; garnish with pineapple slices the last 5 minutes. Makes 4 to 5 servings.