HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together sour cream, cream cheese and taco mix. Spread in pan or bowl. Spread Cheddar cheese on top. Then spread lettuce, tomatoes and olives on top.
Mix yeast and flour. Combine egg, hot water and salt. Add cold water. Combine with dry mixture; stir. Drop fish into batter and immediately drop battered fish into hot oil. Do not drain fish.
Boil water. Add bouillon and stir. Add noodles and rest of ingredients. Cook until noodles are done. For thicker soup, add more noodles and cheese. Serves 6.
In large skillet, over medium heat, melt butter. Add coconut. Cook, stirring frequently, until golden brown. In a 9-inch pie plate, press toasted coconut evenly on bottom of pan and sides to form crust. Chill. Pour milk into large bowl and freeze 1 hour, until crystals form.
Mix cocoa and sugar together. Beat eggs; add milk and mix. Stir in melted oleo. Pour into sugar mix and beat until smooth; add vanilla. Pour into 9-inch unbaked pie shell and bake at 350° for 15 minutes, then bake at 250° for 45 more minutes.
In a large pot put black-eyed peas, lima beans, okra and ham hock. Cover with water. Cook until tender and ham hock is done. Serve over white rice.
Preheat oven to 375°. Spread apple pie filling in buttered 9-inch square baking pan. In medium bowl, beat eggs. Add sweetened condensed milk, melted butter, cinnamon and nutmeg; mix well. Pour over apple filling. In medium bowl, combine sugar and flour; cut in cold butter until crumbly. Add nuts and oats. Sprinkle over custard. Bake 50 to 55 minutes or until set. Cool. Serve warm with ice cream. Refrigerate leftovers.
Mix together in casserole. Bake at 350° for 45 to 60 minutes. Can be microwaved. If it seems dry, I add a little milk.
Melt margarine and mix with graham cracker crumbs. Chill. Mix cream cheese, sugar and milk. Spread over crust. Sprinkle with pecans. Spread Cool Whip over pecans. Top with pie filling. Chill overnight.
Place all ingredients in a small heavy saucepan. Over medium-high heat, bring to a boil, stirring frequently. Turn the heat to low. Cover, simmer, stirring frequently, until figs are tender. Serve as a compliment to meats, breakfast or dessert dishes.
Saute onions and celery in margarine. Add parsley, crawfish or shrimp and garlic. Cook 10 minutes on medium fire. Add cheese, cream and flour (mix flour and cream before). Simmer 30 minutes. Boil noodles about 10 minutes from time it comes to boil. Grease a casserole dish or pan with margarine. Mix noodles and crawfish or shrimp and pour into casserole dish. Top with grated American cheese if desired, not necessary. Bake at 350° for 20 minutes. Serves 8 to 12.
Line 9 x 13-inch pan with dried beef pieces. Place chicken breasts in pan and on each, place 1/2 strip bacon. Pour over that the mushroom soup and sour cream. Bake for 3 hours at 275°, uncovered. Serves 6 to 8.
Tear lettuce and place in 18 x 9-inch dish; add celery, onion, pepper, peas and water chestnuts. Mix sugar with mayonnaise and spread over salad mixture. Cover with grated cheese and chill overnight.
Place the rhubarb and sugar in saucepan and cook until thick, stirring constantly. Add the jello. Mix well. Pour into jelly glasses and cover.
Heat oil in Dutch oven. Cut tortillas into strips and add to the oil, cooking 2 minutes until crisp. Add onion, jalapenos and garlic. Saut 3 minutes. Add tomato paste and canned tomatoes. Bring to a simmer. Cook 10 minutes. Stir in cumin, cooked shredded chicken, broth, avocado and shredded cheese. Bring to a boil. Turn heat to low and simmer, uncovered, 40 minutes. Will reduce to about 8 cups. Serve with tortilla chips.
In a bowl, mix all ingredients in with ground beef. Shape into patties. Place on grill or into frying pan. Cook about 10 minutes on each side. Top with cheese for a great burger. Mexican style!
Place flour in a small saucepan. Add milk gradually, stirring constantly until mixture is smooth and blended. Place mixture over moderately low heat (about 225°) and cook, stirring constantly, until thickened and smooth. (Mixture will be fairly stiff.) Cool. Place butter in the small bowl of an electric mixer and beat until creamy. Add sugar gradually and beat until mixture is light. Add the cooled flour mixture and beat at high speed until the mixture is light and fluffy, about 1 to 2 minutes. Gently fold in vanilla. Makes enough to frost the top of a 9-inch cake.
Prepare macaroni and cheese per package instructions, then add tuna fish, milk, soup and peas; mix all together. Bake in casserole dish (13 x 9-inch) for 20 minutes.
Mix corn meal, soda and salt. Mix corn, oil, milk and eggs. Combine the mixtures. Add chiles and cheese; mix well. Bake 45 minutes at 350° in greased, uncovered casserole or favorite baking pan.
Heat oven to 350°. Season chops with salt. Place in a 13 x 9-inch baking dish. Top each pork chops with an onion slice and lemon slice. Place 1 tablespoon of brown sugar and 1 tablespoon of catsup on top of each chop. Cover and bake 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
Brown and drain sausage. Beat eggs slightly. Add remaining ingredients including sausage. Chill for 12 hours or overnight to blend flavors. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until slightly browned.
Combine chicken breast halves and water to cover in a medium saucepan; cover and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is done; drain well. Remove chicken from bone; coarsely chop chicken.
Prepare vegetables. In medium saucepan, melt margarine; add vegetables and saute until slightly soft (5 to 10 minutes). Meanwhile, cut hot dogs into 1/4-inch pennies. Add meat, soup and milk to pan with vegetables. Heat about 10 minutes. Add cheese; let rest a few minutes to soften and partially melt cheese. Serve with crisp crackers.
In big pan, melt butter on high. In bowl, mix sugar and cocoa and pour into butter. Add 1/2 cup milk fast. Stir quickly. Bring to boil and boil 1 to 2 minutes. Take off heat. Add vanilla and oats. Stir well. Add peanut butter last. Drop on aluminum foil. Let cool.
Dissolve and stir thoroughly the yeast cakes in warm water; set aside. Mix sugar and Crisco with boiling water; set aside to cool. When thoroughly cooled, add eggs. Mix yeast into this. Add flour last. Be sure not to let yeast touch hot water. Refrigerate overnight. Make out rolls; let rise until they are double in size. Bake at 375° until golden brown.
In Dutch oven, add salted water to ribs to cover. Cover pan and simmer until almost tender, about 1 hour. Drain and place in shallow baking pan. In saucepan, combine 1 cup water, 1/2 teaspoon salt, catsup and next 6 ingredients. Bring to boil. Cook, stirring for 5 minutes. Add onion and lemon. Cool. Spoon over ribs. Cover. Chill up to 24 hours. Bake ribs uncovered at 350° for 45 minutes. Baste often. Serves 4.
Mix eggs, butter and both sugars. Add vanilla. Slowly add flour. Mix well. Add chocolate chips. Bake in a waffle iron. Spray waffle iron with Pam. Let waffle iron preheat about 10 to 15 minutes or about 270°. Put on iron with teaspoon. It will take probably 3 to 4 minutes or to a very light brown.
Put flour in one pie plate, bread crumbs in the other and beat egg, oil and water in the 3rd one. Roll pork chops (each one) in flour first, then egg mixture and then bread crumbs. Do chops on both sides. Put the wire rack across your sink and place each pork chop on the rack to dry after you have rolled it in the bread crumbs, 1/2 hour to dry.
Place steak and soup in crock-pot. Cook until done. Soup makes gravy.
Cook ground beef and drain. Prepare as you would for tacos following the directions on the taco seasoning packet. Slice velveeta cheese in chunks and put into large saucepan. Add 1/2 cup of taco sauce and 1/2 cup milk. Heat to melting point. Add hamburger. Taste and add more hot sauce if preferred.
Brown hamburger lightly; add onions and garlic. Cook until onions are soft. Add spices; simmer 1 hour.
Dissolve raspberry Jell-O in 1 cup hot water. Stir in pie filling. Pour into a 9 x 9 x 2-inch dish. Chill until almost set. Dissolve lemon Jell-O in 1 cup hot water. Beat cream cheese (room temperature) and mayonnaise together. Slowly add lemon Jell-O and mix well. Stir in undrained pineapple. Fold Cool Whip and marshmallows into lemon mixture. After this has almost set, pour over raspberry and cherry mixture. Sprinkle chopped pecans on top, if desired. Return to refrigerator and chill until set.
Put chicken, water, salt and pepper into crock-pot. Simmer, covered, for 4 hours.
Place ham in greased 12 x 8 x 2-inch baking dish. Top with orange slices. Combine brown sugar and seasoning. Sprinkle mix over oranges. Pour orange juice over ham. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer; baste frequently. Garnish with cherries. Makes 8 servings.
Cream the butter and sugar. Add yolks, jam and other ingredients with flour, spice and soda that have been sifted together. Fold in beaten whites. Bake at 300°.
Prepare Dream Whip as directed. When set, whip in cream cheese. Add other ingredients. Sprinkle Crunchus coconut on top. Fill two graham cracker pie shells. Chill in refrigerator overnight.
Peel and cook potatoes in salted water until tender. Drain. Beat until smooth. Add remaining ingredients and beat until light and fluffy. Put in covered container in refrigerator. Will keep in refrigerator 2 weeks. When ready to use, put desired amount in greased (or sprayed with Pam) casserole dish. Dot with butter or margarine. Bake at 350° until heated through. Makes 8 cups or 12 servings.
Combine all ingredients in a small mixing bowl. Mix well. Spread frosting over marshmallows. Layer on warm cake.
Bake at 350° until golden brown, approximately 30 minutes. May need to broil for a few minutes to get desired golden brown.
Crumble 1/2 of cake in bottom of 9 x 13-inch Pyrex dish. Mix lemon juice with Eagle Brand. Add berries and Cool Whip. Pour 1/2 of mixture over cake crumbs. Add rest of cake crumbs and top with remaining mix. Refrigerate overnight.
Combine first 5 ingredients. Add cold ginger ale when ready to serve. Serves 60 to 65.
Beat egg until light. Add sugar and beat until fluffy. Add peanut butter and vanilla. Mix well and roll in balls. Place on greased cookie sheet. Press down with a fork. Bake at 350° for about 10 minutes until lightly brown.
Pour cans of pie filling in an ungreased 13 x 9-inch pan. Pour dry cake mix over this. In a small saucepan, melt oleo and brown sugar; stir in nuts. Pour over top without stirring. Bake 40 minutes at 350°.
In a cake pan, dump pie filling and spread out. Dump pineapple in and mix together. Spread out. Dump dry yellow cake mix on top and spread out. (Do not mix with filling, this is your topping.) Slice oleo on top and sprinkle on nuts, if used. Bake at 325° until crust is golden brown.
Mix all ingredients and pour into unbaked 9-inch pie crust. Bake in 350° oven for 35 minutes or until firm or set.
Mix butter, pepper sauce, vinegar and paprika. Dip chicken in mixture and put in baking dish. Sprinkle 1 package of dry dressing mix and bake at 350° for 25 to 30 minutes or until brown.
Put tomato soup, vegetable oil, sugar, Worcestershire sauce, vinegar and mustard in pot and bring to a boil. Add carrots, onion and peppers and marinate.
Mix drained hominy, sour cream and Cheez Whiz and a very few hot peppers, chopped. Or you may use the cheese that has hot peppers already in it, however this makes the dish very highly seasoned. Bake in 350° oven 30 to 35 minutes or until bubbly.
Pour water over yeast and set aside. Combine milk, sugar, salt and butter in saucepan. Heat until lukewarm and butter melts. In large mixing bowl, beat the egg. Add the yeast and milk mixtures with 1 cup of flour; beat well. Add enough more flour to make soft dough. Knead until smooth. Place in a greased bowl and cover. Place in refrigerator overnight or several hours.
Saute onions in margarine. Combine rice, onion, half and half and cheese.	Place in 9 x 13-inch baking dish and bake at 350° for 50 minutes.
Combine soy sauce, brown sugar, oil, ginger, mustard, pepper and garlic. Mix well. Add meat and let stand 2 hours. Drain and reserve marinade. Thread meat on skewers alternating with vegetables. Broil over hot coals 5 to 6 minutes, turning frequently and basting with marinade; or broil in oven 3 to 5 minutes from heat until crispy brown.
Boil chicken, debone and save broth. Add deboned chicken to cooked spaghetti. (Drain most of broth from spaghetti.) Season with salt, pepper and garlic powder. Add tomatoes and cheese. Cover until cheese melts. Stir and serve.
Mix all ingredients, except mayonnaise; simmer for a couple of minutes. Let cool, then add the mayonnaise.
Heat oven to 350°. Brown mushrooms in butter; stir in garlic, salt, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates. Separate dough into 2 rectangles. Place in ungreased 13 x 9-inch pan. Press dough over bottom and 1/4-inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture, then Parmesan cheese. Bake at 350° for 20 to 25 minutes or until golden brown. Cool 5 minutes. Cut into desired shapes. Serve warm. Makes 2 dozen snacks.
Mix all ingredients and pour into ice cream freezer container. Freeze until hard or motor cuts off on electric freezer.
Clean and slice vegetables. Place in large pan of salted water and bring to boil. Add a squeeze of lemon juice and cook for 10 to 12 minutes until tender. Heat 1/4 cup butter in skillet with a squeeze of lemon juice and cook the mushrooms for 4 minutes. Drain the sprouts well and turn both vegetables into a warmed serving dish. Mix and dot remaining butter then squeeze the remainder of lemon juice over top and sprinkle the almonds.
Drain the whole kernel corn and then mix all ingredients together, except cheese. Bake in 9 x 13-inch well-greased dish after sprinkling cheese on top at 350° about 45 to 50 minutes or until set.
Cut each cherry in half. Read the directions on the back of the pudding package; follow them to make the pudding, using the milk. Add the cherries and stir. Divide the pudding among 4 dessert dishes. Place in the freezer for 1 hour.
Mix together first three ingredients with hot water, add eggs and blend well. Add poppy seed last. Bake at 350° until browned or pick comes out clean.
Mix flour and 1 cup sugar; add lightly beaten egg yolks, butter, milk and pecans. Cook over low heat 5 minutes or until thick. Pour into crust. Top with meringue: 3 egg whites and 6 tablespoons sugar. Bake at 400° for 8 to 10 minutes.
Layer lettuce, peas, eggs and onions. Spread mayonnaise on top. Top with cheese and bacon or bacon bits. If kept wrapped, this will keep several days.
Dissolve Jello with boiling water. Add strawberries, bananas, pineapple, and nuts. Pour 1\2 mixture into glass 9x9 dish. Refrigerate until Jello sets. About an hour or so. Spread sour cream over jello mixture. Top with rest of Jello mixture. Refrigerate until reset.
Combine the first five ingredients and sift together. Beat eggs and add rest of ingredients. Add flour mixture and pour into pan. Bake at 350° for 25 minutes or until done. Frost with Red Velvet Icing.
Purchase 4 to 5 pound beef tenderloin.	Ask butcher to trim and tie the tenderloin. Sprinkle with salt and pepper. Over a hot grill, cook about 1 hour (depending on the weather) for medium. Turn about every 5 to 10 minutes. Let it set for about 15 minutes before slicing.
Roll chicken in seasoned flour, then roll chicken in melted butter. Arrange in a single layer. Bake at 350° for 30 minutes.
Heat vegetables in butter until tender. Add cooked vegetables to the rest of the ingredients in order given, except the tomato sauce. Mix ingredients; shape into loaf. Place in baking dish; cover with tomato sauce. Bake at 400° for about 45 minutes.
Pat cream cheese on platter; layer with cocktail sauce, shrimp and green onions. Serve with Wheat Thins.
Mix cake according to directions. Pour 1/2 of batter into a 9 x 12-inch pan (greased and floured). Bake for 15 minutes in a 350° oven. Sprinkle the chocolate chips and chopped pecans on cake.
Soften yeast in warm water with sugar. Add milk, Crisco, eggs and salt. Place in greased bowl; let rise (1 hour) in warm place. Punch down; divide in half. Put in pan; let rise 30 minutes. Bake for 30 minutes at 350°.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake at 375° for 40 to 45 minutes. Cool. Yield: 1 (9-inch) pie.
Mix all ingredients in 2-quart casserole with tight cover. Cover. Bake in 300° oven for 3 hours. Do not peek! Serve to 6 over steamed rice or noodles.
Beat egg whites until stiff. Mix egg yolks, sugar, milk, pudding mix and flavoring. Add egg whites and Cool Whip. Mix well. Add nutmeg to taste.
Combine sugar and condensed milk and peanut butter in mixing bowl. Stir until well blended, stir in chocolate morsels and chill until firm. Shape into 3/4 in. balls and roll in chocolate sprinkles. Chill until firm.
Stir soup to make creamy consistency. Add rest of ingredients except the eggs. Mix, fold in eggs. Turn into buttered baking dish. Let stand in fridge 3 to 4 hours or overnight. Bake uncovered at 350 for 1 hour.
Heat oven to 400°. For crust: Combine flour and salt in medium bowl, cut in Crisco with pastry blender or 2 knives until flour is just blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin. Roll dough into circle. Trim one-inch larger than upside-down 9-inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate, trim edge even with pie plate.
Spread cottage cheese over toast. Add fruit. Sprinkle with sweetener and apple pie spice. Top with crushed cereal. Broil or bake until warm. Try different flavorings or spices to make delicious variations.
In pitcher, stir together all ingredients, except lemon. Serve immediately over ice cubes in 10 ounce glasses. Garnish with lemon slices. Makes 2 cups or 2 servings. Contains 50 calories per serving.
Mix ingredients in punch bowl or some creative container. Freeze overnight and serve. This is great for a refreshing drink on a hot summer night or for social gatherings. It's always a hit.
Prepare fettuccine according to package directions; drain. Cook and stir chicken, mushrooms and celery in butter until celery is tender. Add cream and heat. Toss together hot fettuccine, cream mixture, cheese, salt and pepper. Makes 6 servings.
Brown hamburger. Drain grease. Cut Velveeta cheese into small slices. Then mix the hamburger, cheese, olives, mushrooms and salsa in crock-pot. Let simmer on high until creamy. Then turn on low. Cut sour dough bread into slices just big enough to dip and eat.
In large saucepan, cook ground beef and garlic until meat is browned; drain off fat. Remove from pan and set aside. In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently. Stir in water, carrot, bouillon granules, parsley, dried onion, salt and basil. Bring to boiling. Reduce heat; cover and simmer for 5 minutes. Stir in meat mixture. Turn into a 1 1/2-quart casserole.
In a large bowl, add beans, onion and olives; mix well with a spoon. Add mayonnaise and olive juice. Mix lightly the diced eggs. Mix all through the mixture. Let chill overnight.
Combine butter, sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour and baking soda. Mix well. Stir in chocolate chips and nuts. Batter will be stiff. Drop by teaspoon on ungreased baking sheet, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Yields about 7 dozen.
Melt almond bark in microwave or double boiler. Add M&M's. Stir until they are covered. Drop by teaspoon on waxed paper.
In buttered casserole dish, arrange chicken. Place broccoli over chicken. Mix together soup, mayonnaise and pepper and pour over broccoli. Sprinkle cheese on top, then sprinkle bread crumbs over casserole. Bake, uncovered, in a 350° oven for 30 minutes or until hot.
Mix corn oil and sugar together with spoon until sugar is dissolved. Combine dry ingredients; add to sugar mixture alternately with eggs, beating after each addition. Add vanilla, chopped apples, nuts and coconut. Batter will be very thick. Pour into greased and floured tube pan; bake at 350° for 1 hour and 15 minutes. Cool in pan.
While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth.
Put flour in bowl and mix in yeast, salt and oil. Add water and work/knead until velvety smooth. Put in bowl; cover with cloth and let rise until doubled in size. Punch down. Knead 5 minutes. Shape into 2 loaves in greased pans. Cover with cloth and let rise until doubled. Preheat oven to 450°. Bake for 25 minutes, then reduce heat to 350° and bake 45 minutes more. It will sound hollow when tapped.
Pour 1 cup boiling water over All-Bran cereal; mix and let stand to cool. Mix and add the remaining ingredients. Spray tins with Pam and fill 1/2 full. Bake for 20 minutes at 375°. Batter keeps 2 to 3 weeks in refrigerator.
Mix everything together. Pour in a 9 x 12 greased pan and bake at 450° for 20 minutes.
Prepare peeled and sliced potatoes in bottom of casserole. Sprinkle some diced onion on, then some diced ham, then a few spoons of creamed corn. Sprinkle some flour over all. Keep layering until casserole is full. Pour in milk. Bake until potatoes are done in a 350° oven.
Cook meat and onion in a large skillet until onion is tender. Stir in noodles, tomato paste, tomatoes, 1 cup shredded cheese, seasonings and olives. Turn into 2-quart casserole dish. Top with remaining 1/2 cup shredded cheese. Bake at 350° for 45 minutes or until hot. Serves 6.
Combine chicken, celery, onion and pimento in a mixing bowl. Mix mayonnaise and chicken soup and stir into chicken-vegetable mixture. Put into oblong casserole dish. Top with egg slices, cheese, corn flakes and almonds. Bake for 30 minutes at 350°.
Boil fettuccine as directed on package. Slice carrot, green and red peppers (1 of each or as many as you'd like) thin. Dice the onion. Crumble Feta cheese. Mix all together. You may also throw in sliced black olives, if you'd like. About 1/2 hour before serving, mix up dressing and mix with all the ingredients. Chill and serve.
Cream the cheese with the juice from the cherries. Chop all but 4 of the cherries and add to the mixture. Mix well, but do not stir or beat hard. To serve, layer lettuce on an individual plate, then a pineapple slice. In the center, heap the cheese mixture, topping with a cherry. Can also be served as a dessert by draining crushed pineapple and adding that to the cheese instead of sliced pineapple. Serve very cold in sherbet glasses with whipped cream and a cherry.
Beat eggs with sugar. Blend in milk, half and half and heavy cream. Add salt and vanilla. Pour into ice cream maker and process.
Brown bacon, onion and hamburger. Pour off excess fat and add remaining ingredients. Bake 1 hour at 350°.
Mix cream cheese, eggs, vanilla and sugar. Put paper cup in the bottom of cupcake pan. Put 1 cookie in paper cup. Pour cream cheese mixture over cookie. Bake at 325° for 20 minutes. Top with cherries or blueberries.
Melt margarine and Crisco over hot water and stir all ingredients together. Knead until smooth. If entire recipe is to be one color and flavor, both can be added along with other ingredients. If not, divide to your desire. Roll into ball size of pea or little larger. Flatten to desired size.