HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef, onion and green pepper in Dutch oven. Cook over medium heat until beef is brown, stirring to crumble meat. Drain! Add soup, tomatoes, beans, chili powder, salt, pepper and garlic powder. Stir well. Cover, reduce heat and simmer 1 hour, stirring occasionally. Sprinkle each serving with Cheddar cheese.
Beat until stiff the egg whites, cream of tartar and pinch of salt. Gradually add sugar and vanilla. Pour into 2 well-greased cake pans. Bake at 275° for 1/2 hour. Turn off oven and leave in oven overnight. Next morning, prepare 2 envelopes Dream Whip according to directions. Stir in 4 large crushed Heath bars which had been prefrozen for easy crushing. Ice the meringues as a cake. Chill in refrigerator for at least 8 hours before serving as cake slices.
Combine ingredients except pecans. Mix well. Form into a ball. Place on waxed paper and chill. Roll cheese ball into finely chopped pecans. Wrap in waxed paper and refrigerate. Serve with crackers.
Brown meat and onions. Add noodles, juice and seasonings. Cover and simmer 1/2 hour until noodles are done. Add mushrooms and sour cream; stir easy. Cook until heated.
Cut fillets into serving pieces. Arrange in a single layer in greased 2-quart baking dish. In saucepan, melt margarine. Stir in flour and cook until bubbly. Add salt, dry mustard, dill and cayenne. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly, until slightly thickened. Mix in 1 cup of cheese, stirring until melted. Mix in shrimp. Pour sauce over fish and sprinkle with remaining cheese. Bake at 400° for about 20 minutes or until top browns and fish flakes easily when tested with fork.
Soak beans overnight. Rinse well. In a large pan, add enough water to cover beans about 1 inch. Bring to a boil, then reduce heat and simmer for 3 hours.
Unroll crescent rolls - separate. On a round cookie sheet place unrolled rolls in the shape of a ring - wide part in center - overlapping, small points to the outside. Fill with chicken mixture. Fold point back over chicken mixture making a wreath. Brush with egg white. Bake at 375° for 20 to 25 minutes. Serves 8 to 10.
Get Mommy to drive you to store to buy stuff for nachos. Wear clothes that she don't mind getting dirty. Get Mommy to sit you up on table with your nacho stuff around. Put the nachos on plate (I like a lot of them). Pour salsa on nachos. Be careful or it will all go on one spot. Put cheese on top and try to get it even. Get Mommy to put them in microwave and let you push the buttons. It takes about 45 seconds for the cheese to melt. Goes really good with iced milk.
In a large bowl, stir eggs, corn syrup, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Beat all ingredients for 3 minutes. Bake in 3 cake pans at 350° for 25 to 30 minutes or until cake is done in center.
Put all ingredients into a saucepan and simmer slowly for 1 1/2 hours, stirring often. It will thicken like the store bought stuff. Take off heat and cool. Stir in 2 packages Splenda. Pour into a jar. Keeps 4 months in the fridge.
Mix in a large bowl and beat the cream cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or overnight. Top with desired amount of pie filling. Refrigerate.
In skillet, saute onion and green pepper in margarine until tender. Remove from the heat. Stir in the soup, mushrooms, pimentos and basil. Set aside. In a large bowl combine egg noodles, chicken and cheeses. Add mushroom mixture and mix well. Transfer to a greased 13 x 9-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Serves 12 to 15.
Chop apples and stir in sugar. Let stand 20 minutes. Add Wesson oil, soda, egg, flour and nuts last. Bake in loaf pan 50 to 55 minutes at 350°.
Heat oven to 350°. Cut margarine into dry cake mix until crumbly. Mix in pecans. Pat mixture lightly into ungreased 13 x 9 x 2-inch cake pan. Bake 10 minutes. Arrange apple pie filling over warm crust. Mix sugar and cinnamon and sprinkle over apples. Combine sour cream and egg. Drizzle over apples. Bake 25 minutes or until edges are light brown. Serve warm or cold. Great with vanilla ice cream.
Cut each hot dog into 4 pieces. Cut bacon into 3 pieces. Wrap bacon around hot dog and secure with a toothpick. Put in a 13 x 9-inch glass baking dish. Pack in fairly tight. Cover with a 1/2-inch of brown sugar packed down. Cover with aluminum foil. Bake at 350° for 1 hour.
In a small saucepan, melt 2 tbsp. butter; stir in brown sugar. Spread in ungreased 8 in. baking dish. Arrange blueberries in a single layer over brown sugar mixture. Set aside. In a large mixing bowl cream remaining ingredients and beat in sugar. Add egg and vanilla. Mix well. Combine flour and baking powder. Add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near center comes out clean. Immediately invert on a serving platter. Serve with whipped topping if desired.
In electric skillet, brown onion in a little oil. Add pork or shrimp; brown. Add frozen vegetables, celery and scallions. Simmer for a few minutes. Add Arturo's sauce; stir good. Add cooked rice; mix and let simmer until rice is hot. Add soy sauce. Garnish with scrambled egg, cut in strips or pieces.
Brown sausage in skillet, stirring until crumbly; drain. Spoon into large bowl. Brown hash brown potatoes with onion in large skillet, stirring frequently. Add to sausage; mix well. Scramble eggs in skillet until done to taste, stirring frequently. Add to sausage mixture. Add chopped green chiles, salt, pepper, salsa and shredded cheese. Mix well. Place 2 tablespoons mixture along one side of each tortilla; roll to enclose filling. Serve with additional salsa. Makes 24 servings.
Preheat oven to 400°. Grease 9-inch pie plate. Mix ham, vegetables and Parmesan cheese in plate. Stir Bisquick, milk and eggs with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean.
Cut tofu into pieces 2 x 1/2 x 1/8-inch. Marinate for 2 hours in bowl with soy sauce, 2 tablespoons oil and vinegar. Brown the tofu lightly in leftover marinade plus 2 tablespoons oil; set aside. In boiling water, cook until tender broccoli, fresh or frozen. Reserve water. You may substitute 2 cups broccoli and 2 cups asparagus for the 4 cups broccoli.
Mix well the vinegar, soy sauce and sugar. Pour over the mushrooms and sprinkle with sesame seed. Marinate 45 to 60 minutes. Remove from sauce and serve.
Skin chicken pieces;	coat with flour that has been seasoned. Put in	a 13 x 9-inch dish. In a saucepan combine oleo and flour; brown slightly.	Add soup and water to make gravy consistency.	Add bell pepper, onion, salt and pepper to taste. Pour over chicken.	Cover with foil. Bake at 350° for 1 hour. Serve gravy over rice.
Preheat oven to 375 degrees. Press cookie dough into 2 ungreased 12-inch pizza pans. Bake 10 minutes or until golden. In medium sized saucepan, melt chips with Eagle Brand milk. Spread over crusts. Sprinkle with milk chocolate candies, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut in wedges.
Set aside the cooked noodles. Brown hamburger and onion; drain. Add tomato sauce and vegetables. In a 2-quart casserole, mix cottage cheese and sour cream. Layer noodles, meat and cottage cheese/sour cream. Repeat until all is used. Cover with Cheddar cheese. Bake, uncovered, at 350° for 30 minutes.
Crumble and fry sausage or ham. Drain well on paper towels. Beat eggs in a small bowl and add milk. Blend. Add salt and pepper to taste. Put crescent rolls in a 9 x 12-inch pan (use nonstick spray). Layer sausage over crescent rolls. Place hash browns over sausage. Put Cheddar and Velveeta cheese over hash browns. Pour egg mixture evenly over cheese. Bake for 35 to 40 minutes. Cheese will be golden. Egg mixture will be cooked up. If it is runny, then longer.
Cook sugar, syrup and water to 255°. Beat egg whites stiff. Pour syrup mixture in a fine stream into egg whites while beating with electric mixer. Add vanilla and continue to beat. Beat by hand until mixture begins to lose gloss. Drop by spoonfuls onto wax paper.
In 10-inch skillet, brown sausage. Add onion and pepper. Saute and drain. Add cabbage and tomatoes. Cover and simmer over low heat until cabbage is tender. Serves 6.
Mix crushed pretzels, butter and 3 tablespoons sugar. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Heat oil in a heavy skillet. In hot oil, saute rice over medium heat, stirring with a metal spoon about 5 minutes or until golden. Stir eggs into rice; cook, stirring constantly and over medium heat until eggs are cooked, about 3 minutes. Stir in bacon, soy sauce and pepper; combine well. Garnish with green onions.
Cream sugar and butter; add remaining ingredients and shape into small crescents. Bake on ungreased baking sheet for 20 minutes at 325°. Roll in extra confectioners sugar while warm.
Place cabbage in a greased 2-quart casserole. In a saucepan, heat oil over medium heat. Stir in flour, salt and pepper. Cook until bubbly. Gradually stir in milk. Cook and stir until thick. Fold in cheese. Pour over cabbage.
For Oven: Cook sliced zucchini in salted water. Drain and mash. Add sour cream, eggs, cracker crumbs and Cheddar cheese. Put in buttered 8 x 8-inch casserole. Bake at 350° for 1 hour. Top with Mozzarella cheese.
Combine cream cheese, grated onion and enough mayonnaise to make spreading consistency. Separate sliced ham. Spread mixture on slices and place an asparagus spear on ham and roll. Cut each roll into 4 pieces. Spear each piece with a toothpick for serving. Refrigerate.
Cook shrimp in olive oil until pink. Add vermouth, garlic, salt and pepper. Cook until liquid is almost gone. Sprinkle on parsley and lemon juice. Serve over rice.
Drain blueberries. Boil juice. Add 1/2 cup sugar and jello. Add Cool Whip and evaporated milk with 2 tablespoons of sugar. Fold blueberry mixture into whipped milk. Add berries. Pour into baked pie shell. Chill.
Place the sliced beets in a shallow casserole dish. Melt the butter in a saucepan, add the mustard, honey and Worcestershire sauce. Season with salt and paprika; heat well. Pour the sauce over the beets in the casserole dish and bake at 350° for 15 minutes.
Measure dry ingredients in a bowl. Mix oil and water into dry. Mix well and knead until well blended. Keep in a sealed container. Refrigerate after using.
Beat shortening until creamy. Add sugar. Add egg; beat well. Sift together soda, flour, baking powder and salt. Add sugar to mixture. Add banana and nuts. Pour into greased loaf pan. Bake at 350° for 1 hour. While hot, spread with butter; sprinkle with cinnamon and sugar.
Pour juices into 20 cup electric percolator. Place remaining ingredients in basket. Allow to go through perk cycle. Serve hot. Yields 20 (1/2 cup) servings.
Heat oven to 350°. In bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan 8 x 8 x 2-inch or 9 x 9 x 2-inch. In smaller bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture over batter. Pour hot water over top; do not stir. Bake 40 minutes, or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Makes 8 to 10 servings.
Preheat oven to 350°. In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 can of the fried onions. Bake at 350° for 25 minutes or until hot and then stir. Sprinkle remaining onions on top and bake for additional 5 minutes. Yield: 6 to 8 servings.
Mix together the first 4 ingredients. Boil 2 minutes. Remove and add the remaining ingredients. Drop by teaspoons onto waxed paper. Cool. May be frozen in airtight container.
Mix several hours before serving. Serve with crackers or thin sliced bread or toast. Beau Monde is a Spice Island product.
Mix all ingredients together; pour over chicken in large bowl. Turn to coat; refrigerate 4 hours or overnight. Put all in oven to bake. Can be grilled. Bake at 350° for 20 minutes.
Mix ground beef with a fork to separate in bottom of casserole dish. Sprinkle cornstarch or flour on top lightly. Spread mixed vegetables over top of beef layer. Add enough water to come halfway up on beef layer. Spread mashed potatoes over top of vegetables, using a cake decorator to make fancy decorations on top. Cook in microwave 5 minutes, then move to oven at 400° to brown top of potatoes.
Combine first five ingredients. Separately combine second five ingredients. Mix together the wet and dry mixtures and pour into 2 greased loaf pans. Bake 90 minutes at 325°.
Cream together melted oleo, sugar, cocoa and vanilla until fluffy. Add eggs, flour and salt to mixture. Pour into a greased jelly roll pan. Bake for 25 minutes at 350°. Remove from oven and spread with jar of marshmallow cream.
Partly defrost broccoli. In a large skillet, heat olive oil and butter. Cut garlic in half and saute until golden. Remove garlic; spread broccoli in a single layer in pan. Saute, turning gently for 10 minutes, until tender. Arrange in heatproof serving dish. Sprinkle with cheese; place under broiler for 1 minute. Serves 6 to 8.
Cover beans with water and soak overnight. Drain, rinse and cover with fresh water. Add the ham bone and simmer until beans are soft. Skim off fat. Add remaining ingredients. Cook until vegetables are almost soft. Remove ham bone and return picked meat to soup.
Mix cake mix, 1 egg and stick of soft margarine with mixer, then add cup of nuts. Press mixture in lightly greased cookie sheet. Mix cream cheese and 2 eggs; beat on low speed. Add confectioners sugar. Mix well and pour over the first mixture, spreading evenly. Bake at 275° for 1 hour or until golden brown.
Cream cheese and gradually add sugar until all sugar is dissolved. Stir in whipped topping and mix well. Layer cream cheese mixture and pie filling onto cooled crust.
Mix all dry ingredients. Cut in butter until crumbly. Make a ball; knead until smooth. Cut into 12 parts. Out of each part, make a 10-inch rope on floured surface. Cut into 1/2-inch nuggets. Place on ungreased sheet. Bake 12 to 15 minutes at 325°, until edges are firm and bottoms brown lightly. Remove cookies and cool on paper towels.
Preheat oven to 425°. Grease a large baking sheet. In a large bowl stir together the flour, cornmeal and baking powder. Add the shortening and butter and blend with your fingers until the mixture resembles coarse meal. Mix in the cheese.
Mix dry ingredients in a bowl. Add eggs, oil, milk and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be thin.) Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool.
Bring to a boil first 4 ingredients and cook 2 minutes. Add red food coloring; cool. Place strawberries in pie shell and pour mixture over berries. Let pie stand in refrigerator overnight.
Mix dry jello, pineapple, sour cream, Cool Whip and nuts together. Chill in mold before serving.
Preheat oven to 300°. Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan. In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, add milk, lemon juice and vanilla extract; mix until smooth. Pour into crumb crust. Bake at 300° for 45 to 55 minutes or until center is firm. Cool to room temperature. Spoon cherry filling over cheesecake. Cover and chill 1 hour before serving. Store in refrigerator.
Mix beer, onion (diced), garlic powder, oregano and basil and store in refrigerator 12 more hours. Dice 4 to 6 large potatoes in pot and fill 1/2 way with mixture. Add butter and cover slightly with water. Boil until potatoes are done. Drain and serve as is, mashed or whipped.
Spray a 13 x 9-inch pan with Pam. Slice Italian bread about 1 to 1 1/2 inches thick and line pan. In a bowl, mix eggs, milk, salt, sugar and vanilla. Pour over bread and let soak 4 to 24 hours. Cover and refrigerate, turn bread over after several hours.
Boil broccoli about 20 minutes, seasoned with salt and pepper. Drain broccoli. Mix all ingredients and cook in casserole dish for 30 minutes at 325°.
Put in pan flour, milk and salt. Cook until thick. Cool, then beat a little before adding sugar, soft oleo and Crisco. Beat sugar, oleo and Crisco real good until thick; add vanilla.
Melt the margarine in soup pot. Add barley, celery and onion and cook, stirring constantly, until the barley is slightly transparent. Stir in the flour. Add hot chicken broth. Simmer covered, stirring occasionally for 1 hour or until barley is tender. Add the cream just before serving. Serves 6.
Melt margarine and chocolate over low heat. Stir occasionally. Cool thoroughly. Beat chocolate mixture into eggs; add vanilla. Add sugar, flour and salt. Beat well. Stir in nuts. Pour into greased 9-inch square pan. Bake at 350° for 30 minutes.
Marinate meat in mixture overnight. Broil in oven or cook on grill, until desired doneness.
Cream butter and sugar together; add egg and sour cream. Add remaining ingredients. Chill 1 hour at least. Very important. Roll out and cut with cookie cutter. Sprinkle sugar on top of cookies before baking. Bake at 350° for 8 to 10 minutes. Place the cookies in a tight container to keep crisp.
Soak beans in water overnight. Rinse and put into pot. Simmer 6 to 8 hours in a crock-pot.
Saute onion in the butter in top of double boiler over direct heat until tender. Stir in flour, curry powder, salt, sugar and ginger. Add bouillon cube, dissolved in boiling water and milk and cook over boiling water, stirring constantly, until thickened. Add shrimp from which black vein has been removed and the lemon juice. Heat well and serve with rice. Serves 6 generously.
Beat egg whites and cream of tartar together. Gradually add sugar, beating after each addition. Fold in soda crackers, nuts and vanilla. Place in a buttered pie pan and bake at 350° for 30 to 40 minutes or until light brown.
Put fruit in blender. Add equal parts water and ice to cover fruit. Blend until smooth and serve!
In large mixer bowl, combine yeast, 2 cups of flour and cardamon. Heat milk, butter, sugar and salt just until warm, stirring occasionally to melt butter. Add to dry mixture in bowl; add egg. Beat at low speed with electric mixer for 1 minute, scraping sides of bowl. Beat at high speed for 3 minutes. By hand, stir in fruits and peel (or extract). Stir in enough flour to make a soft dough that is easy to handle. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft until double, about 1 3/4 hours.
Toss steak with flour, salt and pepper. Put in casserole dish. Bake for 20 minutes at 400°. Add remaining ingredients. Mix well. Cover. Bake for 40 minutes at 400°. Serve over rice or noodles.
Toss spinach and basil together in large bowl. Saute garlic in olive oil over medium heat. (Do not let garlic brown.) Sprinkle salad with vinegar. Pour garlic mixture over salad and toss. Serve salad and add roasted pine nuts individually. Sprinkle with cheese and fresh ground pepper. Serves 6.
Mash sweet taters; stir in 1/2 cup of brown sugar. Beat egg and add milk and orange juice. Stir in sweet tater; mix gradually and add cinnamon. Put in casserole; dot butter. Sprinkle the remaining brown sugar and top with nuts. Bake at 350° for 50 minutes.
Preheat oven to 325°. Grease 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch pan. Mix sugar, bananas, oil and eggs in a large bowl with wooden spoon. Stir in remaining ingredients. Pour in pan. Bake until a wooden toothpick comes out clean when inserted, about 60 to 70 minutes. Cool 10 minutes before serving. Makes 1 loaf.
Mix with heavy mixer the oleo, flour, sugar and butter flavoring. Roll teaspoonful size balls. Place on ungreased cookie sheet; press center with thumbprint. Spoon tiny amount of colored jellies or pecan halves in the center. Bake at 325° for 10 to 12 minutes. They are not brown. They get a golden color and brown on the bottom. Makes 100 cookies.
Combine sugar and water; boil for 3 minutes. Cool. Add lemon juice to bananas; add pineapple juice. Mix well with sugar mixture. Freeze. Mash until mushy; add carbonated water just before serving.
Combine cake mix and pineapple with juice in a large bowl. Beat with mixer until well blended. Pour batter into an ungreased tube pan. Bake at 350° for 40 to 45 minutes, until cake springs back when lightly touched. Invert and cool before removing from pan.
For extra flavor, add recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper and criticism. If you like a sweeter product, add generous portion of love. Keep warm with a steady flame of devotion. Never serve with cold shoulder or hot tongue. Add to this recipe the presence and love of God and you will have quite a home.
Mix cake as directed; add coconut flavoring and 1/2 bag of coconut. Bake as directed until done (takes longer because of coconut). Add water to evaporated milk to make 2 cups and add sugar. Punch holes in cake as soon as it is done and pour milk/sugar over cake while still hot. Refrigerate until ready to serve. When ready to serve, spread crushed pineapple and juice on top, Cool Whip and finally, rest of coconut. Keep refrigerated.
Drain pineapple, reserving 1/4 cup syrup. Line a 9 x 13-inch baking dish with pineapple. Arrange yams in dish. Pour reserved syrup over yams. Sprinkle nuts over yams. Combine dry ingredients and cut in margarine until a coarse texture. Top yams with dry mixture. Bake at 350° for 25 minutes. Top with marshmallows and brown lightly. Yields 6 to 8.
Mix all ingredients except soup, corn flakes and almonds. Put in buttered casserole. Pour soup over all then top with corn flakes and almonds. Bake at 350 degrees for 30 min.
Mix and bring to boil first 4 ingredients. Add to above mixture remaining ingredients. Grease large casserole dish with melted butter. Cover. Bake at 325° for 50 to 60 minutes.
Cook vanilla pudding in 2 cups of the drained fruit juice. If not enough for 2 cups, add a little water. Add the Tang to cooking pudding. When pudding is cool, add the fruit and chill in the refrigerator.
Mix flour, sugar, salt, soda, baking powder and cocoa. Mix butter and Coke and bring to boil. Pour over dry mixture. Add buttermilk, eggs and marshmallows. This will be a thin batter. Pour into 9 x 13-inch pan. Bake at 350° for 40 to 60 minutes.
Crumble ground beef into a Dutch oven. Cook and stir over medium-high heat about 10 minutes or until brown. Pour into strainer to drain off any fat. Put beef back into Dutch oven. Wash and chop onion and stir into ground beef. Add tomato sauce, spaghetti sauce, salt, water and spaghetti. Heat about 15 minutes or until the spaghetti is tender. Remove from heat and stir. Sprinkle, just before serving, with Parmesan cheese.
Melt oleo in large skillet. Beat eggs and sugar together and add to butter. Add dates. Stir constantly and over very low heat for 10 minutes. Remove from heat and add cereal, nuts and vanilla. Put mixture in a bowl and cool . Make into balls about the size of a quarter and roll in flaked coconut.
Combine well-beaten egg, milk and melted shortening. Add liquid ingredients to the dry, stirring only until smooth. Do not overmix; the batter will/should look slightly lumpy. Stir by hand. Bake on hot griddle, wiped generously with shortening/oil.