HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef until crumbly. Add onion, chili seasoning mix, tomato paste and water. Combine thoroughly. Simmer about 10 minutes. Place 1/2 bag (about 2 cups) corn chips in bottom of 2-quart casserole. Spoon 1/2 chili meat mixture over corn chips. Place 1/2 can pinto beans over meat mixture, then place 1 can olives over beans. Sprinkle with 1 cup grated cheese. Repeat the meat, pinto beans and olive layers. Arrange remaining corn chips over top and sprinkle with remaining cup grated cheese. Cover and bake in a 350° oven for 30 minutes. Uncover and bake an additional 15 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. Brown ground beef with salt added. Drain beef and transfer to large bowl. Add potatoes, soup, sour cream, cheese and chopped onion; mix well. Spread in baking dish. Bake 30 minutes. Top with French-fried onions. Bake another 15 minutes.
Mix ingredients as listed in a large bowl. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes. Makes 20 servings.
Cook beans and onion in skillet. Add vinegar, brown sugar and mustard. Simmer 15 minutes. Stir in beans. Pour into a bean pot or 1 1/2-quart casserole. Bake for 1 hour at 350°. Makes 8 servings.
Place pineapple slices in 11 3/4 x 7 1/2-inch dish. Top with chicken breasts. Season with salt and pepper. Combine soup and coffee. Spoon over chicken. Bake at 375° for 40 minutes. Top with cheese and bake until melted.
*Add 1 teaspoon salt and one teaspoon soda if using plain flour.
Cream butter and sugar until light. Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans. Put into an unbaked pie crust. Bake in oven at 450° for 10 minutes, then reduce to 350° for 25 minutes.
Combine sour cream, vinegar, sugar, garlic powder, dill weed and salt. Add cucumbers and onions. Toss all together to coat. Cover and refrigerate for at least 1 hour.
Line cookie sheet with waxed paper. Melt candy, stirring constantly, in medium saucepan over low heat. Add remaining ingredients; toss to coat. Spread mixture thinly on waxed paper. Let stand until set. Break into pieces. Makes 42 pieces.
Heat oven to 350°. Grease a 10 x 1 1/2-inch pie plate. Beat all ingredients 1 minute on high speed or until smooth. Pour in pie plate. Bake 50 to 55 minutes.
In small bowl, combine crumbs, sugar and margarine. In buttered 9-inch spring-form pan, pat crumbs firmly on bottom and up sides of pan. Chill. In large bowl, beat cheese until fluffy; add condensed milk and chocolate syrup and beat. In small bowl, dissolve coffee in water and add to condensed milk mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs. Serve. Freeze leftovers.
Cook cranberries in water until soft. Add sugar and cook for 5 minutes. Add Jell-O and cook for 5 minutes. Add Jell-O; let cool. Add other ingredients and mix well, then chill.
Spray a large sheet pan with Pam. Place crescent rolls whole on sheet pan. Form a crust. Press the seams together to close any cracks. Bake at 350° until lightly brown; let cool. Mix together sour cream, mayonnaise, Ranch dressing mix and cream cheese and spread over the crust. Sprinkle over spread the remaining ingredients. Chill in the refrigerator for several hours before cutting into serving pieces.
Mix all together. Add apples. Put in a greased 8-inch pan. Bake at 350° for 45 minutes.
Melt margarine. Stir in cocoa. Beat in eggs. Add sugar and flour. Pour into a round 8 to 9-inch pie plate. Microwave on "bake" or 50 to 60% power for 5 to 10 minutes. The center will look like a moon crater. Let cool.
Mix soups and milk together. Layer in baking dish, half of chicken (cut in pieces), half of soup mixture and dry dressing. Repeat layers. Top with chicken broth and butter. Bake at 350° for 30 to 40 minutes.
Combine taco seasoning, salt, meal and parsley flakes in plastic bag. Shake wings in bag, a few at a time, until coated. Place in a single layer on greased shallow baking pans. Bake in 350° oven for 25 minutes. Turn wings and bake 10 minutes more or until tender and brown.
Place chicken in medium bowl, add 1 cup vinegar and marinate at least 1 hour at room temperature.
Fill skillet half full with cooking oil. Prepare muffin mix as directed, using egg and milk. Slice tomatoes and dip each slice into muffin batter. Cook each coated piece for 1 to 2 minutes in hot oil. Let drain on paper towel covered plate. Salt and pepper to taste. Can also use batter for fried squash.
Let ice cream get soft enough to put half in each pie shell. Put in freezer to freeze again. Slice when ready to make sundae.
Mix ingredients and bake in a Pyrex bowl that has been sprayed with Pam. Bake for 30 minutes on 350°. Makes 4 servings. Count as 3 ounces protein or meat, 1 vegetable and 1 oil. Half supplements for lunch or dinner.
In a mixing bowl, stir together flour, baking powder, cinnamon, salt and sugar; mix in oatmeal. Cut in butter until mixture forms coarse crumbs. Beat egg and milk. Gradually add egg mixture to flour mixture, mixing until well blended.
Dissolve jello in boiling water. Add cold water and pineapple with juice. Chill until thickened. Stir to distribute fruit. Measure 1 3/4 cups and pour into an 8 x 4-inch loaf pan or 6-cup mold. Chill 5 minutes. Blend whipped topping into remaining jello mixture. Carefully spoon onto mold. Chill until firm, about 4 hours. Unmold. Serves 10 people or 5 cups.
Heat oven to 350°. Grease cookie sheet. In a large bowl, stir together coconut and cocoa. Stir in condensed milk and vanilla until well blended.
Cream sugar, shortening and eggs. Add dry ingredients alternately with milk. Mix until well blended. Chill about 1 hour, then take about half of dough at a time, roll on floured surface to 1/4-inch thick. Cut and fry in 375° deep fat for about 1 minute; turn once. Remove with long-handled fork onto paper towels. Makes about 3 dozen. If you add 1 grated apple, doughnuts will be moist.
Boil eggs; set aside. Drain pickles. Cook macaroni according to package directions. Drain and rinse with cool water. Mix everything together and let chill at least one hour.
In a large saucepan cook ground meat until browned. Drain off fat. Stir in remaining ingredients (except cabbage) and 5 cups water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf. Add chopped cabbage and simmer another 1/2 hour. Add more water if needed. Serves 6.
Mix together and chill in refrigerator for about 3 hours or longer. Divide in 3 portions. Take one out at a time so remainder keeps cool. Place a clean cloth on table, sprinkle with flour and roll as thin as possible. Brush with melted butter and sprinkle with crushed corn flakes or vanilla wafers. Spread with your favorite filling and roll up. Seal by pinching dough together. Place strudel carefully on well-greased baking pan. Brush with melted oleo and bake about 40 minutes at 350°. Dough keeps well for several days.
Cream butter, gradually adding sugar. Beat well at medium with mixer. Add eggs, one at a time, beating well after each. Add vanilla and mix well. Combine dry ingredients and gradually add to creamed mixture, mixing well. Stir in nuts and chocolate. Drop by rounded teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool slightly on cookie sheet.
Combine sugar, margarine and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. (Mixture scorches easily.) Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into a greased 13 x 9-inch pan. Cool; cut into squares.
Boil 2 to 5 minutes over medium heat. Pour over 1 1/2 bags of microwavable popcorn; stir. Put on cookie sheet to cool.
Brown ground beef; put into a large saucepan. Chop onion; add to ground beef. Put in the jalapenos, diced. Add kidney beans, tomato paste, water, salt and garlic. Bring to a boil, then let simmer for about 1 hour. Add more water when needed. Eat with cornbread or crackers. Dinner is complete. Feeds about 10 people. If feeding more, double recipe.
In Dutch oven layer ingredients in order. Do not stir. Do not mix. Just layer. Bake 5 hours at 250° with lid. Do not open oven for 5 hours. Yum! Yum!
Saute butter and onions, add sliced mushrooms. Add chicken broth. Heat to boiling. Add flour and milk to thicken. Add 1/2 and 1/2 and can of soup. Heat through again.
Fix cake mix as directed on package. Allow to cool completely. Cream together cream cheese (softened) and vanilla pudding with only half the milk required in pudding directions. Spread this on top of cake. Drain pineapple and spoon on top of cream cheese mixture. Spread on Cool Whip. Chill!
Bring to boil, stirring constantly. When candy thermometer reaches 300° take off stove. Stir in flavoring and then coloring. Pour in thin strips over powdered sugar which is spread over a formica top. Use enough powdered sugar so it won't stick to the table top. Let cool a little, then start to break in small pieces.
Break broccoli flowerets into tiny bites; thinly slice stem portion. Combine cauliflower, onions and 3/4 jar bacon bits. Toss with combined mayonnaise, Parmesan cheese and sugar. Sprinkle with remaining bacon bits.
Heat oven to 250°. Melt butter or margarine in large shallow pan over low heat. Stir in Worcestershire and seasoned salt. Add remaining ingredients. Mix over low heat until all pieces are coated. Heat for 45 minutes in oven, stirring every 15 minutes. Spread out on absorbent paper to cool. Yield: 6 3/4 cups.
Brown chicken lightly in oil. Salt and pepper to taste. Put in large, flat baking dish. Pour a can of mushrooms over it. Sprinkle a lot of paprika and add sherry. Cover tightly with foil and bake 1 1/2 hours at 350°.
Cook chicken with salt, onion and celery top with leaves in water enough to cover. When done, take lid off and cool in broth. Remove bones and skin from chicken. Cut into bite size pieces. Over this, pour a small amount of broth. Cover and place in refrigerator. Put remaining broth in jar and leave in refrigerator overnight.
Lightly spray a 9 x 13 inch baking dish with nonfat cooking spray. Arrange bread in bottom of baking dish. Combine remaining ingredients in a food processor or blender and process until all ingredients are blended. Pour liquid mixture over bread; cover with plastic wrap and refrigerate one hour or overnight.
Boil frozen onions. Make chopped meat into balls, seasoning meat to taste. Add meat to pot of onions. Add water only to cover meatballs. Add whole cranberry sauce. Add tomato sauce. Cook until done.
Chop jalapeno peppers, tomato and onion. Put in bowl and serve.
Combine ingredients and beat until smooth. Store in covered container in the refrigerator. Serve with fruit or cookies.
In a large skillet, brown hamburger. Add beans and heat, mixing in brown sugar, mustard and barbecue sauce (adjust amounts of these 3 ingredients to suit your individual taste). Serve hot with or over biscuits or cornbread. This dish is simple and filling; should feed 2 people, depending upon how much you eat!
Brown sausage, drain. Combine noodles and all other ingredients. Bake 30 minutes at 350°. Can be frozen.
Rinse peas in cold water; set aside. In a 6-quart Dutch oven, cook bacon; drain and dice. In bacon fat, cook celery and onion until clear. Add peas, water and everything but cream. Bring to boil; reduce heat to low. Cover; simmer for 1 to 1 1/2 hours, until peas are tender. Stir. Take out bay leaf. Fill blender 3/4 full; blend until pureed. Pour into large bowl; continue until done. Return to same Dutch oven. Add cream; cook until hot, 10 to 15 minutes. Stir. Serve with crumbled bacon and parsley on top. Serves 12.
Sprinkle 1/2 of nuts in 9-inch ring mold. Combine sugar and cinnamon. Dip each biscuit in melted oleo and then in sugar mixture. Place 12 to 14 biscuits in mold. Overlap slightly. Sprinkle with remaining nuts. Top with remaining coated biscuits, also remaining sugar mix. Bake 25 to 30 minutes at 350°. Turn onto serving plate. Let stand a few minutes.
Place sherbet in a punch bowl. Gradually add chilled 7-Up until desired thickness is achieved.
In saucepan, combine potatoes, carrots, onion, zucchini and water. Simmer for about 15 minutes, or until vegetables are tender. Do not drain water; set aside.
Mix first seven ingredients and chill. When ready to serve, stir in soy sauce blended with mayonnaise. Serve on greens and garnish with olives, almonds and tomato.
Boil 1 minute. Pour over 1/2 gallon popcorn. Bake in low oven at 200° for 1 hour.
Bake potatoes early in the day. When done, remove and cut 1 slice from long side of each potato. Scoop inside of each potato (without breaking skin) into a large bowl. Mash potatoes with the 3 tablespoons butter and enough cream to make light and fluffy; beat well. Stir in rosemary, chives, parsley, sage, salt and pepper. Pile potato mixture lightly into shells. Brush tops with melted butter. Refrigerate. Before serving, reheat potatoes in a 450° oven for 20 to 25 minutes, until browned and heated through.
Combine meats and brown lightly in 12-inch skillet. Drain off excess fat. Add onion and cook until tender, but not brown. Add soup, cheese, sugar and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
Dissolve Jell-O in boiling water. Let set. Mix sugar and cold water. Bring to boil. Let cool. When sugar and water mixture has cooled, add gelatin mixture, lemon juice and pineapple juice. Mix well. Freeze in plastic containers. Thaw approximately 3 hours and add ginger ale when ready to serve.
Crush cookies and mix well with melted butter (reserve 1/4 cup for topping). Put mixture in 9 x 13-inch pan. Soften cream cheese and beat in milk, adding milk in small amounts. When mixture is smooth and foamy, add pudding mixes. Beat 1 to 2 minutes until thick. Spread pudding on cookie mixture. Spread Cool Whip on top of pudding. Sprinkle reserved cookies on top of Cool Whip; chill or serve immediately.
Cut brownies into 1/2-inch cubes. Layer in 3-quart serving bowl 1/2 of the brownies, 1 cup strawberries, 1 sliced banana and 1 tub of topping. Repeat layers. Refrigerate. Serves 16.
Combine last 4 ingredients in a glass dish; add pork loin. Marinate 2 to 3 hours in refrigerator, turning occasionally. Grill on low to medium coals for 45 minutes to 1 hour, turning every 10 to 15 minutes and basting each time with reserved marinade.
Mix shortening (oleo), sugar and eggs together. Add buttermilk and dry ingredients, then bananas. Add vanilla. Bake 30 minutes at 350° in a 9 1/2 x 13-inch pan.
Cream together the shortening, peanut butter and brown sugar. Add eggs and beat well. Add dry ingredients after sifting together. Form into tiny balls and place on greased cookie sheet. Press down with fork. Bake at 375° for 10 to 12 minutes. Yields 6 dozen cookies.
Mix lettuce, bell pepper and green onions in a bowl. Chill overnight. Drain and rinse kidney beans. Mix all ingredients together. Layer cheese on top.
Spread bread with mayonnaise, then mustard. Top with ham slices. Core apples, but do not pare them. Slice crosswise about 1/8-inch thick to make 18 slices. Place 3 apple slices on each piece of bread. Top each with 2 slices cheese. Place on broiler pan and broil until cheese melts and browns slightly. Serve at once. Makes 6 open-face sandwiches.
Cook the onion with the squash. Mix butter, eggs, onion, soup, and seasoning with cooked squash. Crumble corn bread into mixture. Put in a 9 x 13-inch pan. Bake at 350 for 30 minutes.
Preheat oven to 450°. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Pour into shallow baking dish or pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
In medium bowl, combine 2 tablespoons water, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Add chicken and toss until coated; set aside. In small bowl, mix 1/2 cup water, remaining 2 tablespoons cornstarch, remaining 1 tablespoon soy sauce and the sugar; set aside.
Mix together and make into a loaf. Put in dish or pan. Pour one can celery soup on top. Bake at 350° for 30 minutes.
Boil and bone chicken. Saute onions and mushrooms in butter. Add remaining ingredients and simmer until cheese melts. In 9 x 13 casserole dish, layer asparagus and chicken. Pour cheese mixture on top. Bake at 350° until bubbly.
Mix water and Jell-O. Let set until lightly jells. Add apricots and fold in Cool Whip. Pour in mold and let set in refrigerator.
Cook chicken breasts until well done. Saute diced onion in 4 tablespoons of butter and 1/4 cup water. Add diced chicken and Ro-Tel; cut cheese into small pieces. Add slowly to mixer. Boil noodles until tender; drain. Put in large casserole dish. Pour ingredients over noodles. Bake at 350° for 20 minutes.
Stir milk into biscuit mix; roll dough on floured surface until thin. Spread dough with sausage and cheese. Roll up like a jelly roll. Cut into 1/4-inch slices. Bake at 350° for 15 to 20 minutes.
Dump all ingredients into casserole dish. Mix and top with croutons or crumbs. Bake at 350° for 20 to 30 minutes.
This is a simple, delicious recipe and all you have to do is mix all the ingredients together. Bake covered at 350° for 30 to 40 minutes.
Saute well. Blend all and add buttermilk, salt and pepper. Chill and garnish with dill and parsley.
Dissolve the yeast in the lukewarm water. Add 1/3 cup sugar, butter and salt to scalded milk. When cooled to lukewarm, add the dissolved yeast, eggs and just enough flour to make a stiff batter. Cover; let rise until mixture doubles in bulk. Knead down; let rise again. Roll small balls of dough about the size of walnuts; dip them in melted butter. Roll each ball in a mixture of 3/4 cup sugar, the ground nuts and the cinnamon. Pile balls loosely in ungreased angel food cake pan; let rise again for about 30 minutes. Bake for about 40 minutes at 400° and for 10 minutes at 350° until brown.
Arrange tomato wedges in pie crusts so crusts are covered. Mix mayonnaise and Cheddar together. Spread over wedges. Salt and pepper, if desired. Bake at 325° until cheese melts and is bubbly. Serve with a meat dish or simply a salad. Yields 2 pies.
Combine. Drop by 2 1/2 tablespoons on greased cookie sheet; bake at 350° for 15 to 20 minutes. Makes 5 dozen.
Combine pork, dry beans (after overnight soaking), garlic, chili powder, cumin, oregano, chiles and salt in large kettle. Add water to cover. Bring to a boil; cover and simmer about 6 hours. Break up meat and cook, uncovered, until thick, about 45 minutes.
In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli; set aside. In a bowl, mix egg, Ricotta and Mozzarella cheeses. In a 9 x 13-inch pan or 3-quart casserole; spread 1/2 of the mostaccioli mixture. Layer cheese mixture over all; top with remaining mostaccioli mixture. Bake, covered, at 375° for 40 minutes. Top with Romano or Parmesan cheese; bake 5 more minutes. Garnish with basil, if desired.
Combine all ingredients and blend well. Turn into a greased 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool slightly and cut into squares. Freezes well.
Beat 2 eggs, cream and vanilla. In medium bowl, combine dry ingredients. Cut in butter with 2 knives until coarse crumbs. Stir in dates/raisins. Add egg mixture until moistened. With floured hands, knead dough 4 times on lightly floured surface. Place dough on greased cookie sheet. Pat into 8-inch circle. Gently score 3/4 way through into 6 wedges with sharp, wet knife. Beat 1 egg with 1 teaspoon water to brush over dough. Bake at 375° for 18 to 20 minutes.
Heat water and butter; bring to a boil, then add flour. Let batter cool. This is a must. Add eggs (one at a time). Spread batter into well-greased 9 x 13 x 2-inch glass pan; put a little on sides with your spoon. I pull it up from the bottom. Bake 35 minutes at 400°. Let cool.
Spread potatoes and onion on clean dish towel; roll up, twisting to get moisture from vegetables. In bowl, whisk eggs, flour, salt and pepper until smooth. In large nonstick skillet, heat oil over medium heat. Add vegetables to batter; mix. Spoon mixture into skillet (1 heaping tablespoon). Flatten slightly. Fry 4 minutes, turn and cook 2 to 4 minutes. Drain on paper towels; keep warm while frying others, adding oil if necessary. Makes 6 servings.
Combine all ingredients. Roll into 3/4 to 1-inch balls. Brown slowly in large skillet and drain.
Add hot butter to 1 cup sugar. Add well beaten egg and orange juice. Add sifted dry ingredients and beat well.
Dissolve pudding in pineapple (10 minutes); stir in Cool Whip. Chill 1 hour.
Combine flour, sage and thyme; mix together and put in a bowl or waxed paper or plastic sack for shake and bake. Dip chicken in this mixture. Put in skillet with hot margarine; brown on both sides. Mix soup with water or milk; add to chicken. Cover and simmer until done. Serve over cooked rice.
Blend broth into soup in a 2-quart casserole. Mix in remaining ingredients but save 1/2 cup of the noodles. Bake at 350° for 40 minutes. Just before serving, sprinkle the remaining noodles crushed over the top.
Melt marshmallows with reserved liquid over low heat, stirring until smooth. Refrigerate until slightly thickened. Mix until well blended. Fold in pineapple and whipped topping. Pour into crust and refrigerate.
Boil vinegar and oil until it comes to a boil; add sugar and remaining seasons. Stir until sugar dissolves. Pour hot mixture over cabbage and onion. Cover and chill overnight. Keeps a long time in refrigerator.
Combine all ingredients in a 2-quart casserole dish, arranging peaches on top. Bake at 350° for 1 hour.
Combine ingredients. Bake on hot griddle, making pancakes any size. Makes 4 to 6 servings.
Heat oil in a	large skillet over medium to high heat. Add onions and	saute until translucent. Stir in celery and green peppers. Cook until crisp and tender. Add meat, rice, water chestnuts	and almonds.	Heat thoroughly, stirring constantly. Blend in egg mixture until well coated. Continue cooking, stirring frequently until golden brown. Season with soy sauce to taste.
Brown hamburger; drain. Add 1 package taco seasoning. Cool. Add lettuce, tomatoes, cheese, onion, green pepper and olives. Just before serving, add Doritos and dressing. Toss and serve.
Bake an additional 15 minutes. Remove and place slivered almonds on top.
Mix together and store in tight jar. To serve, mix 3 teaspoons to 1 cup of hot water.
Blend at light speed in blender. Count to 10 slowly. Pour into a 9-inch pie pan, greased. Bake at 350° for 40 minutes.
Mix cream cheese, mayonnaise, onion, and mustard until creamy. Drain shrimp and mix into cream cheese mixture with a fork, (mashing the shrimp as you mix). Mix well and chill. Serve with crackers.
Combine squash, onion, salt, pepper, sugar and flour. Add beaten egg and margarine. Drop by tablespoons in greased frypan. Fry until golden brown on both sides.
Preheat oven to 375°. Beat white of eggs and salt until very stiff. Gradually beat in sugar for stiff meringue. Beat in vanilla and mix in chocolate chips. Drop by teaspoon on greased cookie sheet. Put in oven and turn off heat. Let cookies stay in oven for 8 to 10 hours.
Peel and slice bananas. Put in individual serving bowls. Top with marshmallows, chocolate chips and coconut. Microwave until chips start to melt approximately 1 minute. Let cool slightly.
Cook macaroni and put in casserole dish. Slice up cheese. Melt 4 tablespoons butter; add flour. Stir; add milk and stir. Add cheese to mixture and stir frequently. When melted, add to macaroni and mix. Melt remaining 4 tablespoons butter and add bread crumbs; put on top of macaroni and cheese. Bake at 350° for 20 minutes.
Beat eggs until light. Mix in apple pie filling. Fold in yellow cake mix. Pour into 9 x 13-inch greased pan. Mix remaining ingredients together and sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan to form nest-like shell; build sides up 1/2-inch above edge of pan. Bake in slow oven (300°) for 50 to 55 minutes. Cool.