HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread bean dip on bottom layer of serving dish. Combine sour cream or cream cheese with mayonnaise and taco seasoning. Spread on top of bean dip layer. Mash avocados, black pepper, salt and lemon juice. Spread on top of second layer. Chop lettuce, tomatoes, onion and olives. Sprinkle on top. Cover with cheese. Serve with Doritos.
Boil potatoes until done, do not overcook. When potatoes are cold, remove skins and dice into large bowl. Dice onion and celery fine and add to potatoes. Salt and pepper well and mix very, very well and taste to see if more salt and pepper is needed. Do not add mayonnaise until seasoning is complete. When you're sure enough salt and pepper has been added, then add only enough mayonnaise to coat the potatoes. Turn over and over until throughly mixed. Taste to see if more salt and pepper is needed at this point. Then drain the pimento and add to potato salad. Fold into potato salad until well mixed. Chill until ready to serve. Garnish top with hard-boiled eggs if desired.
Cream lard and sugar. Add soda to buttermilk. Sift flour and alternate milk mixture and flour and salt. Last, add drained raisins. Roll out. Cut in shapes desired. Bake at 375°.
Dip eggplant in butter, then bread crumbs. Fry until brown on both sides.
Pour boiling water over the rice and let stand 15 minutes. Drain. Brown hamburger with diced onion and chopped celery, add beef stock, soup, mushrooms and seasoning. Mix together and let stand overnight in refrigerator. Sprinkle Accent and paprika on top. Bake 3 hours at 300°, covered.
Combine biscuit mix, cheese and poppy seed in a large bowl. Combine egg and milk; add to biscuit mixture.	Mix vigorously for 1 minute. Spoon into a lightly greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake bread at 350° for 35 minutes or until golden brown. Makes 1 loaf.
Heat oven to 375°. In 10 inch skillet, cook zucchini and onions in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out cleanly. (If crust becomes too brown, cover with foil during the last 10 minutes of baking.) Let stand 10 minutes before serving. Serves 6.
Brown bacon in frying pan. Remove and drain fat, then brown hamburger and onion. Fry until beef is fully cooked. Drain off fat. Drain liquid from butter beans and kidney beans only. Blend seasonings, catsup and barbecue sauce. Add to hamburger mixture, then add beans. Bake in large casserole for 1 hour at 350°. Serves 10 to 12 (freezes well).
Drain cans of fruit and place in a large casserole dish. Mix melted margarine with brown sugar, flour and sherry. Pour over fruit. Heat at 325° for 15 minutes.
Grease 3 loaf pans. Heat oven to 350°. Mix all the ingredients together. Add 1/2 cup crushed nuts and/or 1/2 cup raisins. Pour into greased pans. Bake 45 minutes to 1 hour.
While Jell-O is thickening, grate other ingredients medium-fine. Mix all ingredients into semi-formed Jell-O.	When Jell-O firms, cut into squares. Put in center of crisp lettuce leaf. Add one dab of mayonnaise or yogurt. Sprinkle dab with a little paprika for color. I usually prepare this salad in the morning to save time later.
Brown hamburger and onion; drain. Add remaining ingredients except cheese. Pour half of mixture in large baking dish. Top with nacho or taco chips and 1/2 pound Velveeta cheese which you have chopped up. Repeat same again and bake at 350° for 45 minutes. This makes a large casserole. You can divide it into two and freeze one for later if you wish.
Sift together all dry ingredients. Add remaining ingredients in order listed, mixing after each addition. Pour batter into 3 greased layer pans. Bake at 350° until done. Cool before frosting.
Preheat oven to 350°. In a large pan, put water and skinless chicken pieces. Cook, over medium-high heat, until chicken falls off bone. Remove chicken from bone and place in a bowl. Pour of Italian dressing over chicken until covered. Place in refrigerator overnight. Next day, place chicken in a baking dish. Baste chicken with dressing, then bake until chicken is warm. Serve with rice and vegetables.
Use large, heavy pan, Dutch oven size. In this pan, combine sugar, soda, buttermilk and salt. Cook on moderately high to 210° on candy thermometer, stirring constantly. Add butter and pecans. Continue cooking, stirring constantly, until candy reaches soft-ball stage, 234° on candy thermometer. Remove from heat and cool slightly. Beat with spoon until thick and creamy. Drop from spoon onto waxed paper and let cool. Makes about 18 (2-inch) pralines.
Cut rhubarb into small pieces; place in a 9 x 13-inch pan. Pour sugar over rhubarb; sprinkle Jell-O over sugar and add marshmallows. Cream the sugar and Crisco. Add egg and beat well. Add the milk, flour, salt and baking powder. Drizzle over top. Bake 50 minutes at 300°.
Layer sausage, potatoes and sauerkraut, alternating proportionately in casserole. Bake at 350° for 10 minutes.
Mix all ingredients (except 1/2 cup sugar) in large bowl. Combine separately 1/2 cup sugar and 2 teaspoons cinnamon. Pour 1/2 of batter into greased spring-form tube pan. Sprinkle 1/2 cinnamon mixture on top. Follow with remaining batter, then remaining cinnamon. Bake at 375° for an hour or so. Should be moist, but not gooey.
Brown sausage; drain. Beat eggs. Mix all ingredients together; leave in refrigerator overnight. Bake in a 9 x 13-inch pan for 50 to 60 minutes at 350°. Bake covered with foil.
Add water to concentrates as directed. Combine with apricot nectar and pineapple juice. Float ice ring in punch bowl. Pour in juices and serve.
Place potatoes in greased 2-quart casserole; cover with ham. Combine the apples, brown sugar, pineapple juice, mustard and vinegar. Bring to boil and then simmer 10 minutes. Pour over ham and sweet potatoes in casserole. Bake at 350° for 1/2 hour. Serves 4.
Put 1/4 inch oil in a fry pan on medium heat. Drop by tablespoon into hot oil and cook until brown.
Saute sausage, beef and onions until done. Set aside and drain well. Mix flour, egg, salt, milk and water. Pinch off, roll out and cut with saucer. Put small amount of meat mixture on shell and fold over. Pinch together. Fry in hot oil until golden brown.
Mix all the preceding ingredients. Store in a tightly sealed jar. Use 1/3 cup in 1 cup hot water.
Place all ingredients in a blender and mix until well blended. Refrigerate for up to 5 days.
Peel onion; cut into 1/4-inch thick slices. Separate into rings. Beat eggs and milk in large bowl. Add flour, baking powder and salt until blended. Pour 1 inch oil in large skillet; heat to 375°. Dip rings, a few at a time, in hot oil. Fry, turning once 3 or 4 minutes or until golden or crisp. Drain on paper towel. Add salt if you wish. Serve hot.
Fry the salt pork until brown. Add the onion and saute over medium heat 5 minutes, stirring often. Add the celery, potatoes, chicken broth and 1 cup of water and simmer until the potatoes are done. Add the corn and simmer 5 minutes, stirring occasionally. Heat the milk and butter and add to the soup. Add salt and pepper to taste and serve hot. Serves 6.
Boil chopped onion and zucchini in small amount of salted water until tender. Drain well. Combine soup, sour cream and carrots. Fold in zucchini and onions. Melt butter and toss with stuffing mix.
Place 2 cups bread crumbs in dish. Add meat, green pepper and onion in dish. Top with another 2 cups bread. Beat eggs; combine with soup, milk, mayonnaise and seasoning. Pour over other ingredients. Cover and chill 1 to 3 hours. Toss 1 cup bread with melted butter. Sprinkle atop. Bake at 325° for 50 to 60 minutes. Seasoning optional.
Wrap chicken breast around 1 slice spiced beef. Cut bacon strips in half. Place half slice around each piece of chicken. Place individual chicken pieces in a 9 x 13-inch casserole dish. Mix soup and sour cream together and pour over chicken pieces. Sprinkle almonds on top of each chicken breast. Bake at 275° for 2 hours.
Preheat oven to 325°. Grease and flour angel food cake pan. In a small pot over low heat, melt candy bars with 1/2 cup butter. Cream sugar with remaining 1/2 cup butter until light. Add candy mixture and blend well. Add egg yolks, one at a time, mixing well after each. Dissolve baking soda in buttermilk and add alternately with flour to candy mixture, ending with flour. Beat egg whites to stiff peaks and fold into candy mixture with chopped pecans. Bake 1 hour 10 minutes. Cool and frost with melted semi-sweet chocolate. Very Rich!
Mix all ingredients together. Cover with bread crumbs. Put in a greased casserole and bake until thickened, about 20 to 30 minutes, at 350°.
Heat green beans and yellow beans until hot, not boiling. Cool and add drained red beans, then add all other ingredients. Mix well so oil doesn't stay on top. This can be done night before and should set at least 3 or 4 hours before serving. But mix several times as this helps flavor the beans. Chill in refrigerator until serving.
Mix first 8 ingredients together. Pour into 9 x 13-inch dish. Melt 1/4 cup butter and pour over 2 cups corn flakes. Mix and pour on top of first 8 ingredients. Bake 45 minutes at 350°.
Simmer whole fryer. Cook minced onion. Combine chicken, onion and chicken stock. Add cheese, egg and pimientos. Sprinkle with garlic powder and pepper, if desired. Add mayonnaise and mix carefully.
Mix all ingredients. Dip in flour and brown in medium-hot skillet in cooking oil or margarine for about 5 minutes on each side.
Place chicken and sausage in large pot and cover with water. Boil until tender. Drain chicken and sausage, preserving the liquid. In a large pot saute chopped onions, pepper, celery and garlic in light olive oil until tender. Bone and cut up chicken and sausage. Add chicken and sausages to vegetables, also adding tomato and tomato paste. Season to taste, cook for 30 to 40 minutes over low heat. Add 2 to 2.5 cups reserved liquid and rice. Cook until liquid is absorbed.
Mix well and store in shaker or covered container. Good on meats, fish, poultry, pizza, salad, etc.
Add all ingredients and then chill. Roll out on rolling board and then cut and shape like a shrimp. Bake for 10 to 15 minutes at 350°.
Butter English muffins and brown slightly in broiler. Brown ground meat adding spices. Empty tomato sauce into small bowl, stir in same spices as in meat. Spoon tomato sauce over English muffins, adding as mush or as little as you want. Put ground meat on sauce, then top off with Mozzarella cheese. Bake in oven at 350° for 5 minutes or until cheese is slightly brown and melted.
Blend shortening and 1/3 cup sugar; add egg and beat well. Sift together flour, baking powder, salt and 1/2 teaspoon nutmeg. Add to shortening mixture, alternately with milk, being careful not to overmix. Fold in blueberries. Spread in a greased 9 x 9-inch baking pan. Mix together brown sugar, cinnamon, nutmeg and melted butter. Toss with cereal and sprinkle over batter in pan. Bake in moderately hot oven (400°) about 25 minutes. Best served warm.
Beat egg yolks with water, lemon juice and sugar until light and fluffy. Gradually add cake meal, potato starch and lemon rind; mix well. Beat egg whites with clean and dry blades until they are stiff (just until they leave peaks when blades are lifted). Do not overbeat. Fold into other ingredients very well; do not beat.
Mix all together; place in greased loaf pan and bake at 350° for 1 hour or until a toothpick inserted in center comes out clean.
Brown chicken in oil. Remove from pan. Lightly brown onion, green pepper, garlic and mushrooms. Return chicken to pan. Combine tomato paste with remaining ingredients. Pour over chicken. Simmer, uncovered, 35 to 45 minutes.
Cook flour and milk to a paste, stirring constantly so it doesn't lump. When it is thick and leaves sides of the pan, set aside to cool (must be cool).
Beat brown sugar, peanut butter and margarine in medium bowl until fluffy. Blend in egg. Mix in remaining ingredients and shape in 12-inch roll. Refrigerate 2 hours. Cut into 1/4-inch slices. Line microwave baking sheet with waxed paper and place 12 slices on top. Microwave at Medium-High 1 minute. Turn, microwave 1 minute, turn microwaving 1 minute. Let stand 3 minutes, then remove. Repeat until all slices are baked. Makes 4 dozen.
Rinse mushrooms well. Break stems from caps. Chop stems; add bread crumbs, cheese, onion, egg and sausage. Mix together. Add salt to taste. Stuff in mushroom caps. Bake in buttered casserole at 375° for 25 minutes.
In frying pan, brown pork in vegetable oil or margarine. Remove to a shallow baking pan. Into frying pan, mix mustard, preserves and vinegar. Simmer over low heat for 1 minute. Pour over chops. Bake chops for 35 minutes, uncovered, at 325°. Serve with sliced peaches, arranged on platter.
Drain pineapple and add salt. Heat juice and add sugar and flour until thickened. Set aside to cool. Combine pineapple and marshmallows. Grate cheese on top.
Preheat oven to 375°. Dissolve cornstarch in juice. Combine with apples, salt and spices. Simmer until thickened. Pour in pie shells; dot with butter. Bake at 375° for 45 minutes.
Combine sugar, butter, milk and cocoa. Boil 1 minute. Remove from heat. Add oats, peanut butter and vanilla. Stir until well mixed. Pour into long pan and cut, or drop by teaspoonfuls onto waxed paper. Cool.
Combine all ingredients except 1/4 cup nuts. Lightly grease bottom of baking tube pan for microwave and sprinkle with 1/4 cup nuts. Pour batter over nuts. Microwave 10 to 12 minutes on 70% power. Give dish 1/2 turn 2 times during cooking. Cool 10 minutes and invert on serving dish.
Bring to a rolling boil. Boil 1 minute. Remove from heat. Add 1 quart jar marshmallow. Add peanut butter. Blend and pour into a 9 x 13 x 2-inch pan.
Combine flour, salt and pepper. Dredge pot roast in seasoned flour. Brown in lard or shortening. Pour off drippings. Add remaining ingredients (except water and flour). Cover tightly and cook slowly 3 to 3 1/2 hours or until meat is tender. Take out bay leaf. Thicken. Cooking liquid for gravy.
Boil chicken; pull off skin and take off meat. Grate block of cheese. Grease a 9 x 13-inch pan. Place pieces of chicken in bottom of pan; cover with grated cheese. Cover with soup, undiluted. Cover with stuffing (use more if you'd like). Add butter to top. Bake in a 350° oven approximately 30 minutes or until it looks bubbly. Serve with vegetable and rice or potato. Serves 4 to 5 people.
Dissolve Jell-O in water; cut cheese into small pieces. Add marshmallows. Cook, but do not boil. Let cool. Add remainder of ingredients. Chill until set and serve.
In large container, mix ingredients with appropriate amount of water for Kool-Aid. Sweeten to taste. (Save 7-Up until ready to serve, then pour in bowl to taste.) Place in punch bowl with spoonfuls of sherbet.
In medium skillet, saute onion in oil until tender. Add zucchini (or broccoli) and cauliflower in bowl. Beat eggs and cheese until blended. Add pepperoni. Pour over vegetables in skillet. Cook over low heat about 15 minutes until set. When only surface is moist, run skillet under broiler one minute or until surface is set. Serve from skillet or on a serving plate.
Peel and mash avocados with lemon juice, salt and pepper in a medium bowl. Combine sour cream, mayonnaise and taco seasoning in another bowl.
Crumble cornflakes and saute in melted butter. Boil potatoes in skin. Cool and slice thin in small pieces. Heat 1/4 cup butter with soup. Blend in sour cream, cheese and onion. Bake in 9 x 12-inch pan for 30 minutes at 350° covered. Sprinkle cornflakes on top and bake 15 more minutes.
Cook shells; set aside. Cook ground beef; drain. Salt and pepper. Add tomato sauce, chillies, picante sauce and 6 ounces cheese. Melt cheese, stirring constantly. Add 8 ounces Durkee onions. Stuff pasta shells with meat mixture. Top with remaining cheese and onion rings. Heat oven to 350° until bubbly.
Cream the sugar, butter and eggs well. Add syrup, vanilla and salt. Pour in unbaked pie shell. Cover with pecans. Bake 1 hour at 325°.
Melt chocolate in slow crock-pot. When completely melted, add box of Bugles, then stir in nuts. Drop by tablespoonfuls on waxed paper. Cool and eat.
1st Layer: Mix and place on buttered pan, 9 x 13-inches cake mix, butter and egg.
Pop corn in large pan, 1/2 cup at a time, and set aside in large bowl. Melt	together over low heat butter, crushed peppermint	 sticks and marshmallows. Pour over popcorn. Butter hands and make into balls, putting a peppermint stick in each ball.
Mix 1 1/2 cups cake mix with yeast, flour, eggs and 2/3 cup water. Mix for 2 minutes. Pour into greased and floured 9 x 13-inch pan. Sprinkle 2 tablespoons of sugar over batter. Mix remaining cake mix with butter. Crumble over filling. Bake at 350° for 35 minutes. Drizzle with confectioners sugar icing.
Boil potatoes with the skins on. When cool, peel and dice in small pieces. Add salt, pepper and garlic salt. Add onion (diced in small pieces) and diced bell pepper. Mix this all together well.
Melt butter; add salt, onion salt and chili powder. Stir in pecans, coating well. Spread in 15 x 10 x 1-inch baking pan. Bake in 350° oven for 20 to 25 minutes. Drain and cool on paper towels. Makes 4 cups.
Grease and flour 13 x 9 baking pan. In large bowl with mixer at low speed, beat first 10 ingredients 2 minutes or 300 strokes by hand. (Batter will be thick.) With spoon, stir in apples, raisins and nuts. Spoon batter into pan. Bake in 350° oven 45 minutes or until toothpick comes out clean. Cool 10 minutes and remove. Frost with 2 cups whipped cream.
Combine first 3 ingredients (mix well); bring to a boil. Remove from heat and add vanilla. Refrigerate overnight. Serve with sliced apples.
Cook potatoes, carrots and celery in boiling unsalted water until tender but crisp. Drain and set aside. In 3 tablespoons butter, saute ham, green pepper and onion until ham is golden brown. Put ham mixture and vegetables in a greased 2-quart casserole. Melt 1/4 cup butter in heavy saucepan over low heat. Add flour stirring until smooth. Cook 1 minute, stirring constantly, until thick and bubbly. Stir in cheese, salt and pepper. Cook over low heat until cheese is melted and slightly thickened. Pour cheese sauce over ham and vegetables. Sprinkle bread crumbs over top. Bake at 375° for 25 to 30 minutes.
While still warm, cut potatoes in 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika and pepper. Garnish with fresh chives. Serve warm or at room temperature. Serves 4 to 6.
Saute onion in butter and then add soup. Mix all ingredients together and pour into 2 1/2-quart greased casserole baking dish. Can sprinkle with more grated cheese if desired. Bake at 325° for about 45 minutes or until hot.
Melt margarine, add 1 egg and beat. Add cake mix. Press into bottom of pan (13 x 9 x 2-inch), lightly greased.
Mix eggs, sugar and spices. Add butter. Blend in potatoes. Pour into unbaked pie shell. Bake at 375° for 50 minutes.
Mix all ingredients well and add enough whole milk to fill ice cream freezer. Freeze in electric ice cream freezer or hand ice cream freezer.
Tear lettuce. Add cheese, beans (washed, drained and chilled), onion and dressing (chilled). You can add the tomatoes and Fritos, but I usually add them just before serving to keep Fritos crisp.
Combine all ingredients except peas. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add peas and simmer 5 more minutes. Contains 150 calories per cup.
Brown beef with water (do not drain); place in roaster or very large casserole. Swirl to coat sides with drippings. Add remaining ingredients and stir to combine well. Do not drain beans. Bake at 350° for 1 1/2 hours, uncovered. Makes about 30 servings.
Preheat oven to 350°. Mix ingredients. Drop by teaspoons about 1 inch apart onto well-greased pan. Press down ends of coconut with back of spoon. Bake 10 minutes or until brown. Remove from pan. Cool.
Mash together the peanut butter and banana in mixing bowl with fork. Add cinnamon, coconut and raisins. Mash again until everything is well blended.
Cream sugar, shortening, eggs and vanilla. Mix dry ingredients together. Stir in gumdrops and nuts. Drop on cookie sheet and bake at 350° for 15 minutes.
Soften cream cheese. Whip the cream. Add cherries and liquid. Cut cherries into small pieces. Add cream and pineapple. Mix together and freeze.
Break eggs into bowl, stir until creamy. Add sugar and stir. Gradually add flour to make stiff dough. Roll out between 2 sheets of lightly floured wax paper, 3/4 inch thick. Cut in round shapes or roll into "snakes" or "donuts." Place on lightly greased cookie sheet. Let stand overnight (10 to 12 hours). Bake at 325° until brown and hard. Makes about 12 durable and almost crumb-free teething biscuits.
Mix all the ingredients with a spoon. Use 2 tablespoons of oil to grease the pan or your choice of how much oil to grease the pan. Bake until golden brown.
Mix first four ingredients together well and refrigerate until partially set, then add remaining ingredients. Mix thoroughly and refrigerate until set.
Break tuna into small pieces. Add sour cream and dressing mix. Stir until blended. Refrigerate several hours or overnight. Serve with corn chips. Yields 1 1/2 cups.
Heat butter and saute mushrooms until crisp and tender. Mix bread crumbs, garlic and lemon juice. Arrange artichokes in buttered, shallow baking dish. Spoon mushroom mixture over artichokes and sprinkle cheese over all. Bake in preheated 350° oven for 25 to 30 minutes.
Melt butter in large saucepan. Add chopped onions, celery and bell pepper. Cook 10 minutes until clear. Add flour; blend in well. Cover and cook 15 minutes, stirring occasionally. Add chopped parsley and shrimp. Cook, stirring often, until shrimp are pink. Add cream, cheese and garlic. Mix well. Add salt and pepper. Cook covered on low heat, stirring until cheese melts. Pour cooked sauce over cooked noodles in 3-quart casserole dish and stir. Bake in 350° oven until hot. Sprinkle with Parmesan cheese. (Can use crawfish instead of shrimp.)
Preheat oven to 325°. Grease and flour 3 small loaf pans. Cream oleo. Add sugar; beat well. Add remaining ingredients. Beat at highest speed for 10 minutes. Bake 45 minutes. Freezes well.
Mix all ingredients, except cheese, together in a large casserole. Sprinkle Parmesan cheese on mixture. Spread grated Cheddar cheese over all. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Cook rice, using chicken broth instead of water. Saute onion lightly in 3 tablespoons butter. Add to cooked rice, along with celery, water chestnuts and 2 tablespoons of soy sauce, mix lightly. Stuff into roasting chicken, skewer openings. Melt remaining 2 tablespoons butter and brush a little over skin of chicken. Place chicken in roasting pan, cover loosely with foil and bake for 1 hour in 350° oven.
Soften margarine until spreadable. Mix in soup. Take crust off bread. Spread mixture evenly over bread. Cut each slice into 4 strips. Bake at 400° until browned and crusty. Serve hot.
Melt candy disks in double boiler or in microwave. Heat corn syrup over low heat or in microwave until warm, but not hot. Add corn syrup to melted candy and stir until thoroughly mixed. Put mixture in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. (If it's too hard, warm first in microwave on Defrost only just until slightly softened.) The heat from your hands will cause the candy to become like play dough. Mold into edible flowers, fruits, whatever! Candy will "set" again when cool.
Mix flour, margarine and pecans. Press mixture into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Mix water and yeast; then rest of stuff. Let rise 2 1/2 hours; then make into rolls and let rise again. Bake at 350° for 20 minutes.
Mix all ingredients except tomatoes. Shape into balls. Place in baking dish. Pour tomatoes over all. Bake at 350° for 1 hour to 1 hour and 20 minutes.