HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and drain. Add taco seasoning. Simmer for 15 minutes. In a casserole dish layer ingredients, beginning with beans, 1/2 bottle of salsa, beef, remainder of salsa and chopped olives. Cover top with sour cream and grated cheese. Serve with tortilla chips.
Discard any open mussels; place remaining mussels in a large bowl. Cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse mussels; set aside. Discard cornmeal.
Wash potatoes. Pare thinly and remove eyes. Shred enough potatoes to make 4 cups. Drain potatoes thoroughly. In a small mixer bowl, beat egg until thick and lemon colored. Mix potatoes, onion, flour and salt. Melt butter or oleo in a large skillet over low heat. Shape potato mixture into 8 patties. Place in skillet. Cook over medium heat, turning once, about 5 minutes or until golden brown.
Heat together in large saucepan the sugar, butter and water until butter is melted. Add chocolate chips and stir until smooth. Stir in eggs, then add dry ingredients. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° until "most" centers of cookies have "dropped." Remove from oven at once and cool on racks.
Bring to a boil the oil, 1 stick butter, water and 4 tablespoons cocoa. Have ready flour, sugar and soda. Pour the boiled mixture over the dry mixture; mix quickly. Add buttermilk, eggs and 1 teaspoon vanilla. Pour in a sheet cake pan, 11 x 16 inches. Bake for 20 minutes at 400°.
Fry meat; break apart (drain grease). Add all other ingredients. Crush tortilla chips and mix with meat mixture. Bake 1 hour at 350°. Remove from oven. Top with grated cheese. Return to oven for 20 minutes.
Cook until thick; stirring constantly. It is easy to stick. Put in 3 pint jars and seal. It is real good.
Prepare muffin tins. Put one vanilla wafer in bottom of each. Mix cream cheese, sugar, egg, lemon juice and vanilla together until creamy. Spoon on top of each vanilla wafer. Bake at 375° for about 15 minutes. Cool.
Combine flour, salt and pepper in a bag. Add chicken; shake to coat. Set aside. Meanwhile, cut bacon into 1-inch pieces; put bacon in skillet. Fry lightly; do not drain. Stir in flour from bag. Add remaining ingredients; let simmer on low until done or bake in oven at 350° for about 1 hour and 10 minutes or 1 hour and 20 minutes or until tender. Remove bay leaf. Serves 6.
Grease baking dish lightly. Layer bread, cheese, seafood and more cheese (in that order). Mix eggs, butter and milk and pour over layers. Refrigerate overnight.
Mix flour, salt and pepper in bowl. Coat squirrel pieces with seasoned flour. In large frypan over medium heat, fry bacon until grease begins to collect. Add squirrel meat and fry until well browned on	all sides. Add onion and chicken broth. Cover and cook over medium heat for 1/2 hour. Reduce heat to low and continue cooking for 2 to 2 1/2 hours or until meat is tender. If desired, prepare gravy from pan drippings just before serving. Serves 4.
Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Spoon mixture into 10-inch pie plate.
Chop potatoes in small chunks, leaving the skins on. Dot butter evenly on top of potatoes. Sprinkle with seasoned salt, pepper, bacon bits and shredded cheese. Microwave covered casserole dish for 15 minutes or until potatoes are tender.
Cook rosamarina macaroni; set aside. Drain fruit. Combine syrup from fruit, flour and sugar in saucepan. Bring to boil; add eggs. Add fruit to macaroni. Stir. Add syrup. Cool 3 to 4 hours. Add Cool Whip. Makes a large salad.
Grease baking sheet. Heat water, oleo and salt to a rolling boil. Stir in flour all at once. Continue to stir vigorously until mixture leaves sides of pan and makes a ball-like mass. Cool until just warm. Beat in eggs, one at a time, until smooth. Drop from tablespoon onto baking sheet about 2-inches apart. Bake 35 to 40 minutes until brown and quite firm to touch. Fill with Vanilla Pie Filling or ice cream. Sift powdered sugar on top or spread with chocolate icing.
Boil potatoes until soft, then beat potatoes and margarine well. Take beater off and rinse to avoid potato string in mixture. Do not scrape off. Add sugar; beat well. Add milk, eggs and vanilla; beat well. Pour into pie shell. Cook at 350° in preheated oven for 45 minutes, or until pie shakes slightly in middle.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. Cook broccoli until nearly tender (fresh broccoli); drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted comes out clean, 35 to 40 minutes. Let stand 5 minutes. Garnish if desired.
Saute onions in butter. Add sugar, parsley, worcestershire sauce. Add soups. Simmer for 1 1/2 hours and pour over slice of French bread and shredded Swiss cheese.
Melt butter, chocolate chips and peanut butter. Pour over Rice Chex and stir until well covered. Put sugar in clean paper sack. Put Chex mix in and shake until covered. Enjoy!!
Mix and spread on tortillas and roll up tight and cover well. Store in refrigerator for 12 to 24 hours. Cut in small slices and serve with picante sauce.
Heat oven to 400°. Spray 12 medium muffin cups with nonstick cooking spray or line with paper baking cups. Combine first 6 ingredients and mix well. Add combined milk, oil, egg and grated orange peel; mix just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until light golden brown. Remove to wire rack. In a small bowl, combine powdered sugar and orange juice. Drizzle over slightly cooled muffins. Makes 12 muffins.
Add tea bags to boiling water. Let stand for 5 minutes. Remove tea bags. Mix all ingredients and freeze.
Use Bundt pan. Plunk frozen rolls in pan the night before. Sprinkle rolls with pudding and cinnamon. Melt margarine and stir in sugar and nuts. Dribble over rolls. Cover frozen rolls with foil. Leave out on kitchen counter overnight. (By morning the rolls should fill the pan!) Preheat oven to 375°. Bake for 30 minutes. (Remove foil for last 10 minutes of baking.) Cool a few minutes and turn out on serving dish. This is a wonderful breakfast to serve when you have overnight guests. It is quick, easy, delicious and impossible to mess up.
Melt butter in a 10-inch iron skillet. Add 1 cup sugar; cook and stir 3 minutes over medium heat. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. In a mixing bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over topping in skillet. Bake at 375° for about 30 minutes or until cake tests done. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm. Great dessert!
Defrost and drain spinach. Mix it in a bowl with egg and Ricotta. Line bottom of 8 or 9-inch pie pan with Muenster cheese slices. Spoon in spinach mixture. Cover with remainder of Muenster slices. Bake at 325° for 1 hour until brown and bubbly.
In saucepan melt chocolate morsels and margarine over low heat. Stir constantly. Remove from heat and stir in peanut butter. In large bowl pour mixture over Crispix cereal, gently tossing until coated. Place confectioners sugar in gallon size storage bag. Add coated cereal to sugar and close bag tightly. Gently shake bag until cereal is thoroughly coated. Store in airtight container. Refrigerate. Serve in bowl. Yields 8 cups.
Drain juice from cherries and pineapple to make 3/4 cup liquid. Bring to a boil. Dissolve jello in mixture and add Coke. Pour into bowl and refrigerate for 8 minutes. Take out and add chipped cherries, nuts, cheese and pineapple. Put back into refrigerator and let jell.
Crumble raw hamburger in the bottom of a casserole dish. Pour chopped onion on the hamburger, then add beans. Next add the can of mushroom soup (don't dilute) and spread over top. Last, layer Tater Tots over top. Bake at 350° until done.
In saucepan, bring water, sugar and salt to boiling. Remove from heat. Stir in flour all at once and heat until smooth. Beat in eggs, one at a time, until mixture is smooth. Spoon into pastry bag with large star point. Pipe 3-inch strips onto waxed paper or floured surface. Add lemon peel to fat and heat to 375°. Fry a few at a time 3 to 4 minutes until golden brown. Drain on towel and roll in sugar.
Brown ground beef; drain. Add jar of sauce; rinse out jar with 3/4 cup water. Make with uncooked lasagna noodles. Layer, starting with noodles, then sauce, cottage cheese and Mozzarella cheese. Top with Parmesan cheese. Bake at 375° for 1 hour, covered tightly with foil, in a 13 x 9 x 2-inch pan.
Cook rice. Cook broccoli and onion in skillet until tender. Add to cooked rice and soups. Top with grated cheese. Bake at 350° for 20 to 30 minutes.
Trim all visible fat from lean pork loin; cut pork in thin strips. Saute in pan sprayed with cooking spray until golden brown. Combine next 6 ingredients. Place in glass jar and shake until well mixed. Pour into pan and cook until the sauce is clear and slightly thickened. Add the meat. Cook over low heat for about 1 hour. About 5 minutes before serving, add the green pepper, onion and pineapple chunks. Serve over rice.
Mix crumbs, 1 stick melted butter and granulated sugar. Press into a 9 x 13-inch pan. Combine powdered sugar, pineapple juice and 1 stick melted butter. Beat and spread over crust. Slice bananas (rounds) over last layer. Spread pineapple over all and top with Cool Whip. Sprinkle with chopped nuts and cherries, then drizzle with chocolate syrup.
Using a mixer, combine everything except crab meat until well blended. Fold in crab meat. Add more catsup and/or horseradish to taste. Chill. Serve with crackers.
Simmer the chili sauce and jelly together, then add to hot dogs. One recipe of sauce can cook up to 30 to 40 hot dogs. Use mini hot dogs or regular hot dogs cut into 1-inch pieces.
Mix all ingredients in double boiler and cook, stirring constantly until thick. Store in refrigerator. Keeps indefinitely.
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate. In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Yields 1 1/2 dozen.
Put onion and butter in 2 quart microwave safe bowl. Cover loosely and microwave on high 5-6 minutes, stirring once until onions just begin to brown. Stir in flour to make a smooth paste. Gradually stir in water until well blended, then the broccoli, bouillon granules and pepper. Cover and microwave on high 10-12 minutes until broccoli is tender and soup is thickened. Carefully stir in milk. Serve hot.
Combine ingredients in 9 x 13-inch glass pan. Lay chicken pieces on top (4 to 6 boneless chicken breasts). Shake one package Lipton onion soup mix on top. Cover with foil and put in 325° oven for 2 1/2 hours. Remove foil. Sprinkle with paprika. Put back in oven at 375° for 1/2 hour.
Combine carrot, water, chicken, broth, broccoli, onion and salt in 4-quart saucepan or Dutch oven. Bring to boil over medium-high heat; reduce heat. Cover; simmer about 10 minutes. Bring to a full rolling boil; gradually add oat flour, stirring constantly. Stir in milk. Simmer, stirring occasionally, about 10 minutes. Remove from heat; stir in cheese. Cover; let stand 3 to 5 minutes before serving. Sprinkle with Savory Add-A-Crunch to serve. Makes about 4 (1 1/2 cup) servings. Milk may be added if soup becomes too thick upon standing.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef in a large skillet. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
Cream sugar, butter and eggs. Add sifted dry ingredients alternately with milk. Blend well. Stir in nuts and lemon rind. Pour into greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Bake at 350° for 55 to 60 minutes. Remove from pan immediately.
In large bowl, combine cooked noodles, sour cream, cottage cheese, eggs, sugar, butter and salt; mix well. Stir in drained pineapple and raisins and turn mixture into greased two to three-quart baking dish. Sprinkle with cinnamon. Bake at 350° for one hour. Makes six to eight servings.
Soak bread in milk; drain after 5 minutes. Save milk. Combine eggs, salt, pepper and milk. Melt butter in pan and scramble the eggs, only until soft. Add soaked bread cubes to eggs. Mix. Place in 9-inch square baking dish. Spread cheese on egg mixture. Sprinkle with cooked bacon. Bake 15 minutes in 400° oven.
Fry bacon until crisp, then drain on toweling and crumble. Break spinach into bite-sized pieces and chill until crisp. Make dressing by combining bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper. Place crisp spinach leaves in a large salad bowl. Salt and pepper to taste. Add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing in the refrigerator. Toss and serve at once. Makes 6 to 8 servings.
Spray pan with non-stick spray. Layer in the following order: chicken, vegetable(s), cheese. Pour batter over this. Cook for about 45 minutes at 350°.
Mix cream cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs; mix. Stir the melted chocolate into 1 cup of the batter. Pour chocolate batter into the crust. Top with the plain batter. Bake at 350° for 40 minutes or until center is set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Brown hamburger, onion and fresh garlic; drain. Set aside. Make a double batch of Spatini tomato sauce following directions on box for tomato paste. Season with oregano, basil and garlic powder to taste. Boil lasagna until tender with a fork; drain. Combine the Ricotta cheese and the egg in a bowl. Season with oregano.
Combine all ingredients except sour cream and cheddar cheese, in a crock pot; stir to combine. Place on low heat and cook 6 - 8 hours. If pressed for time, cook on high heat for 2 hours.
Stir juices with sugar until sugar dissolves. Add ice. Garnish with slices. Great thirst quencher on hot summer days!
Mix butter, brown sugar and milk in saucepan and boil 2 minutes (or until sugar is dissolved). Remove from heat; combine peanut butter, powdered sugar and vanilla in the same pan. Pour mixture into a 9 x 13-inch pan and refrigerate about 30 minutes or until set.
Line bottom of 13 x 9-inch pan with crackers. Mix first 5 ingredients. Boil 5 minutes. Pour 1/2 mixture over crackers. Layer 1 more time with crackers and pour remaining mixture over crackers. Add 1 more layer of crackers. Then melt last 3 ingredients. Spread over top layer of crackers. Refrigerate.
Mix together; stir in chips. Drop on cookie sheet at 350° for 10 to 15 minutes.
A perfect make ahead dish. All ingredients can be combined, placed in shells and frozen without cooking, just thaw and bake.
Drain all wet ingredients, then mix with other. Spread on tortillas. Wrap individually and chill for 2 hours. Cut into bite size pieces.
If using raw sweet potatoes, peel and cook first. Mash sweet potatoes. Salt and pepper to taste. Make a ball of sweet potatoes in your hand and place a marshmallow in the middle. Make sure marshmallow is covered with sweet potato, then roll in crushed cereal or chips. Bake about 30 minutes in oven at 350° (marshmallows will disappear).
Mix together the enchilada sauce, tomato sauce and soup. Add hamburger. Grease a 13 x 9-inch pan. Spread some sauce-hamburger mixture on bottom of pan. Add tortilla chips. Put rest of mixture on chips, making sure chips are coated well. Sprinkle cheese on top. Cook at 350° for 35 to 40 minutes. Let stand 15 minutes.
Mix all ingredients.	Pour into pie shell and bake at 350° for 30 minutes.
Bake at 350° for 1 to 1 1/2 hours in tube pan.
Combine grated cheese, garlic, onion and pecans. Work together and roll into two rolls. Roll in chopped pecans.
Line a jelly roll pan with graham crackers. In a saucepan, bring margarine, butter and brown sugar to a boil. Boil 2 minutes. Pour over crackers. Sprinkle with finely chopped nuts. Bake 10 minutes at 350°. Remove from oven and immediately spread chocolate chips. Cool and break into small pieces.
Layer vegetables and meat with onions on top. Add tapioca, salt, sugar and tomato juice. Cook 2 1/2 hours, then stir and cook another 2 1/2 hours.
Preheat oven to 350°. Combine the beef, bread crumbs, onion, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and the rice in a medium size bowl. Mix together until well blended. Divide the mixture into balls and set aside.
Cream together the oil, eggs, vanilla, sugar and margarine. Add remaining ingredients; stir well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Heat milk in small saucepan until bubbles form around edge of pan. Remove from heat. Preheat oven to 350°. Sift flour with baking powder and salt; set aside. In large bowl of electric mixer at high speed, beat eggs until thick and lemon colored. Gradually add the sugar, beating until the mixture is smooth and well blended, about 5 minutes. At low speed, beat in flour mixture just until smooth. Add warm milk and vanilla, beating just until combined. Turn batter into an ungreased 9-inch round layer cake pan, an ungreased 8-inch round layer cake pan and an ungreased 8 x 8 x 2-inch baking pan (pour slightly less batter into square pan). Bake for 25 to 30 minutes or until done.
Melt chocolate and butter together. Mix egg and sugar; add melted chocolate. Mix together all dry ingredients. Add dry ingredients and milk alternately with milk. Add vanilla. Bake about 20 minutes at 400°. Use a 9 x 9-inch greased pan.
Mix sugar, salt, shortening and boiling water all together until shortening melts. Then add slightly beaten eggs. Dissolve yeast cakes in warm water and add to mixture. Beat in approximately 7 cups flour until the right consistency (firm but sticky). Chill in refrigerator at least 1 hour. (Will keep 2 to 3 days in refrigerator.) Make out in any form. Let rise. Bake at 400°.
Mix buttermilk, mayonnaise, sour cream and Hidden Valley Ranch dressing thoroughly. Crumble cheeses and add to dressing mix. Chill thoroughly.
Mix crumbs, sugar and margarine in a 13 x 9-inch pan. Press firmly into the bottom of the pan. Refrigerate. Dissolve gelatin completely in boiling water in a large bowl. Stir in cold water. Refrigerate until slightly thickened. Melt marshmallows in milk in saucepan on low heat, stirring constantly. Remove from heat. Cool completely. Arrange banana slices in single layer on crust. Stir whipped topping into marshmallow mixture. Swirl slightly into gelatin to marbleize. Pour over bananas. Refrigerate at least 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired. Makes 20 servings.
Seed each fruit and cut in cubes or balls. Prepare each fruit in a separate bowl; toss lightly with fruit fresh to preserve color. When ready to serve, drain fruits, individually; then place all in a large bowl or watermelon rind. Serve plain or with any fruit salad topping or dressing. Serves 25 to 30 people. Will serve twice this amount at a reception. Use 1/2 this amount for 5 quarts.
Drain all fruits, reserving 1 1/2 cups of pineapple and chunky fruit juice. Cook pudding as directed on package using 1 1/2 cups fruit juice instead of milk. Cool. When cool, fold in fruit. Put in glass serving bowl. Cover and refrigerate overnight.
Mix sugar, butter and milk in a saucepan; heat and bring to a boil. Reduce heat and cook on low for 8 minutes, stirring constantly. Remove from heat and stir in chocolate chips, marshmallow cream and nuts. Pour into a buttered pan.
Wash lettuce; let drain. Heat lg. skillet and add oil. Saute meat; add salt and pepper, chili powder and cumin.	Cook meat until crumble, let meat drain.
Combine sugar, butter and milk in saucepan. Bring to full boil, stirring constantly. Continue to cook 5 minutes on medium heat. Remove from heat. Stir in chocolate. Add remaining ingredients and beat until blended. Pour in a 13 x 9-inch pan (greased). Cool at room temperature. Cut into squares.
Place all in saucepan; bring to rolling boil and let boil for 1 1/2 to 2 minutes (not over). While hot, stir in peanut butter and quick oats; stir and drop on wax paper. Let cool and eat.
Crush graham crackers finely. Chop nuts and cut drained cherries in half. Mix together in large bowl.
Crumble cornbread up fine, add peas, corn, carrots, mushrooms, and onion. Add cheese if desired. Add enough mayonnaise to mix well. Chill several hours before eating.
Heat milk and sugar until it boils, stirring constantly (about 7 minutes). Cool well. Add chocolate chips and butter. Beat with electric mixer until smooth. Stir in vanilla. Pour into greased, glass casserole dish. Cut into squares when totally cool.
In heavy saucepan, over lot heat, melt chips with salt and sweetened condensed milk. Remove from heat. Stir in vanilla and chopped nuts. Line a 9-inch square pan with waxed paper. Pour mixture onto wax paper and chill 2 hours. Cut into squares and store loosely covered at room temperature.
Pour muffin mix in large bowl. Stir until all lumps are gone. Add well beaten eggs, pouring a little at a time, stirring with large spoon. Mix until it comes to a thin paste. Add milk and water, stirring until mixture is well mixed. Put Crisco and margarine in a 13 x 9 x 2-inch pan and place in hot oven (350°). Allow pan to become hot, then pour mixture into pan, stirring with the hot oil. Bake in oven for 45 minutes to 1 hour. Wrap in foil or waxed paper until ready to serve.
In a large electric skillet, set at 280°, combine sugar, butter, cinnamon, salt and milk. Bring to a boil; boil 5 minutes, stirring constantly. Turn heat off and add remaining ingredients. Stir until well blended. Pour into 8-inch buttered pan. Cool before cutting. Makes 2 pounds.
Remove the outer leaves of the cabbage and rinse and dry it. Remove the core and grate the cabbage fine (this can be done in the food processor).
Beat cream cheese until fluffy. Stir in sugar slowly. Add peanut butter and mix well. Fold this mixture into the whipped cream. Pour into crust. Garnish with chocolate syrup or chocolate curls if desired. Freeze until ready to use.
In skillet, in hot oil, cook broccoli and carrots with basil and garlic powder until tender, stirring often. Stir in soup, milk and cheese. Add macaroni and chicken. Heat through, stirring often. Makes 4 servings.
Melt margarine in water and bring to a boil. Remove from heat and add flour, stirring until you can form a ball. Beat eggs into mixture one at a time. Spread into greased 9 x 13-inch pan. Bake at 400° for 25 minutes or until done. Cool completely. Beat cream cheese to soften. Gradually add milk to get a smooth consistency. Stir in instant pudding and beat mixture together for 2 minutes. Spread pudding mixture over cooled puff. Top with a layer of whipped topping and fresh fruit or drizzle with chocolate syrup.
Mix together: mayonnaise, sugar, lemon juice and salt. Add to mixture the apples and celery. Toss to coat well. Cover and chill 2 hours.
Melt margarine; stir cocoa until dissolved. Add remaining ingredients; mix well. Pour into unbaked pie shell. Bake at 375° for 30 minutes.
Beat cream cheese until smooth. Beat in Cheddar and Blue cheese. Gradually beat in wine to make the spread creamy. Add red pepper and stir in walnuts. Pack into crocks or jars, cover tightly with plastic wrap or foil and refrigerate until serving time. This spread is best if aged 4 to 5 days. Let stand at room temperature 1/2 hour before serving. Serve with small thin slices of rye or French bread, crackers, toasted water biscuits or Scandinavian flatbread. If warm canapes are desired, spread and place in oven until bubbly. Decorate with walnut halves, if desired. Makes 2 cups.
Mix tomatoes and lettuce. Heat chili and add to lettuce; add cheese and stir. Add taco chips just before serving.
Layer chicken on the bottom of a casserole dish. Mix the next 6 ingredients and pour over chicken. Mix flour, milk and mayonnaise; pour over second layer. Bake at 350° to 400° for 30 to 45 minutes, or until lightly browned.