HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bottom of 9 x 13-inch glass baking dish with spray Pam. Break chips to cover bottom of dish (may not use entire bag). Brown beef and drain. Add onion and pepper and saute. Pour beef mixture over chips. Combine melted Velveeta, Ro-Tel and sour cream and pour over beef. Top with Cheddar cheese. Bake at 350° until bubbly and hot.
Preheat oven to 350°. In a large bowl, combine flour, sugar and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly on bottom of a 9 x 13-inch pan. Bake 25 minutes.
Brown meat with chopped onion. Stir in soup and tomatoes. Add cheese, a little at a time, until it melts. Serve with Fritos or Doritos corn chips. Makes a large amount and recipe can be cut down.
Combine ingredients with a whisk or an electric mixer. When smooth, add 1 bag of frozen small shrimp, thawed and deveined. Serve with Ruffles.
Mix cake as directed on package and add butter. Pour 1/2 of batter into greased 9 x 11-inch cake pan. Bake 15 minutes. Melt caramels and milk together. Spoon caramel mixture over cake top. Sprinkle with pecans and chocolate chips. Pour remaining batter overall and bake 20 minutes longer.
Preheat oven to 400°. Grease baking dish or pan. Sift and measure flour. Mix flour and sugar together in a bowl. Add margarine. Mix together with a fork or pastry blender until mixture looks crumbly. Open the peaches and drain off all the liquid. Spread fruit evenly in greased baking dish. Sprinkle crumb mixture evenly on top of fruit. Bake 30-40 minutes. Topping should be golden brown. Serve warm.
Combine salsa, brown sugar and mustard together in a small bowl. Place chicken in a baking dish; pour sauce over chicken. Cover and bake at 350° for 30 to 40 minutes.
Blend together shortening, salt, grated lemon rind and sugar. Beat in egg and milk. Add flour, baking powder and baking soda to mixture. Drop by rounded teaspoonfuls on lightly greased baking sheet. Grease bottom of glass. Dip glass in sugar and flatten each cookie. Sprinkle cookie with nutmeg. Bake 8 to 10 minutes or until lightly golden. Bake at 350°.
Cream shortening and sugars; add eggs and vanilla. Mix. Add remaining ingredients, except M&M's, and mix until blended. Dough will be stiff. Stir with spoon the M&M's candies into the dough. Drop by teaspoon on ungreased baking sheet. Bake at 350° for approximately 7 to 10 minutes (bottoms will be light brown). Oven should be preheated. Remove from baking sheet and store in cookie jar. Yields approximately 72 cookies.
Pour dressing over broccoli, cauliflower, mushrooms and green onions and let set 45 minutes before serving.
Cream together butter or margarine, brown sugar, sugar and eggs. Mix flour, baking soda, vanilla, butterscotch morsels, pecans, and potato chips. Make into 1 inch balls and place on cookie sheet about 1 inch apart. Bake at 350° for 7-10 minutes. Let cool in pan about 5 minutes then remove onto waxed paper with spatula to finish cooling.
Combine eggs, water and contents of pancake mix envelope. Let stand 10 minutes. Add ground beef; mix lightly. Shape small meatballs, using 1 rounded teaspoonful for each. Arrange in single layer on ungreased baking sheets. Bake in 400° oven 10 to 15 minutes until done. Add meatballs to barbecue sauce. Can be served with toothpicks.
Combine first 8 ingredients in bowl; mix well. Shape into 1 1/2-inch meatballs. Place in glass 7 x 12-inch baking dish. Microwave, loosely covered, on High for 3 minutes. Rearrange meatballs. Microwave for 5 to 7 minutes longer or until cooked through. Let stand for 3 minutes; drain. Blend brown sugar, vinegar and cornstarch in baking dish. Stir in undrained pineapple and soy sauce. Microwave on High for 2 minutes. Stir mixture. Microwave for 3 to 4 minutes or until thickened. Stir in meatballs and green peppers. Microwave for 3 to 4 minutes or until green pepper is tender-crisp. Makes 4 servings.
Wash and dry pork chops. Place on waxed paper. Salt and pepper on each side. Place chops in foil lined baking pan. Put a few dabs of ketchup about the size of a dime on each one. Pour enough coca-cola to cover chops. Cover with foil and seal. Bake in 350 degrees oven for an hour or more depending on thickness of chops.
Sear pork chops on both sides until browned in skillet with no grease. When chops are browned on one side, turn. Add sliced ingredients. Add tomato juice, a little more salt and pepper may be needed. Lower heat to simmer and cook, covered, for 1 hour. Delightful served over rice.
Dissolve yeast in warm water. Stir in biscuit mix, egg and one tablespoon sugar. Mix well. Turn onto biscuit mix dusted surface. Knead 20 times. Place on center of greased 15 1/2 x 12-inch baking sheet. Roll to a 14 x 9-inch rectangle. Combine cream cheese, the 1/2 cup sugar and lemon juice. Spread lengthwise down center third of rectangle. Make 3-inch long cuts at 1-inch intervals on both long sides. Fold strips at angles over filling. Cover and chill overnight. Bake in 350° oven for 20 minutes. Spoon jam down center of loaf. Bake 5 minutes more. Serve warm. Makes one loaf.
Mix all ingredients in one big bowl. Place in baking dish and cook at 350° for 45 to 50 minutes. Fifteen minutes before it's ready, add topping of crushed corn flakes mixed with melted butter. Serve golden brown.
Mix ingredients together and pour into casserole dish. Bake, uncovered, at 350° for 45 minutes.
In a small bowl mix together finely chopped nuts, 1/2 cup sugar and 6 tablespoons of butter. Set this aside. Grease an angel food pan and preheat oven to 375 degrees. Cream together 1/4 lb of butter, 1 cup sugar. Add in the eggs sour cream, flour, baking soda and powder, and vanilla. When combined, pour 1/2 of the batter into the prepared angel food pan. Top with the apple slices and more chopped nuts. Add in the remaining batter. Bake in oven at 375 degrees for 40 minutes.
Peel and cook potatoes until tender but firm. Drain and cube. In a bowl, mix potatoes with onion, cheese and mayonnaise. Put into baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes. Makes 8 servings.
Rinse chicken pieces and pat dry. Season with salt and pepper. Brush mayonnaise all over chicken. Dip chicken in bread crumbs until coated. Place on baking sheet. Bake at 375° for about 1 hour or until done.
In large mixing bowl, blend ground ham, ground pork, crackers, egg, milk, salt, thyme and pepper. Mix well. Moisten a piece of waxed paper, 18 inches long. Pat meat mixture to make a rectangle, 9 x 12 inches. Spread onions over top of meat evenly. Coarsely chop the drained apricots. Sprinkle over onions. Sprinkle parsley over all. Roll as for a jelly roll, starting with a 9-inch side, making a compact roll. Simply lift up the waxed paper to start meat rolling. Place meat roll in lightly greased 9 x 5-inch bread pan. Bake at 350° for 50 minutes.
Pour batter mixture into greased baking dish; pour fruit mixture over batter. Spread margarine on top and cook in oven at 400° for about 30 to 40 minutes, until brown. May be served with whipped cream or vanilla ice cream.
Preheat oven to 375°. Grease and flour a 12 cup muffin pan. Combine dry ingredients with pastry blender. Cut in butter until mixture resembles coarse crumbs.
Beat egg whites until stiff. Fold in nuts, cracker crumbs and vanilla. Mix well and pour into well buttered 9-inch pie pan. Bake in preheated 375° oven for about 35 minutes. Cool. Whip the cream until stiff. Fold in pineapple topping and spread on pie. Chill.
Beat margarine until soft. Gradually add brown sugar; continue beating until well blended. Blend in egg, molasses and vanilla. Add oats, flour and coconut, mix well. Shape dough into 1-inch balls. Place on cookie sheet. Indent tops of cookies with floured finger. Fill indentation with jelly. Bake at 350° for 10 minutes.
Place bread, cheese and ham or sausage in a 9 x 13-inch pan. Beat eggs; add milk and seasonings. Pour over bread mixture. Drizzle melted margarine over all. Refrigerate overnight. Bake at 350° for 1 hour. Complete breakfast!!
Add to mixture. Makes 1 loaf pan or 9 x 13 pan. Will be thin. Bake at 350° for 35 minutes or until done.
Thaw fish, if frozen. Cut fillets into 6 serving size portions. Arrange fillets in a single layer in a greased shallow baking pan. In small bowl, combine cream cheese, mayo, milk, onion soup mix, lemon juice, tarragon and mustard. Spread cream cheese mixture atop fillets. Bake in 450° oven for 10 to 12 minutes or until fish almost flakes with a fork. Meanwhile, combine bread crumbs, parsley, Parmesan cheese and paprika; sprinkle atop filets. Bake 3 to 4 minutes more or until crumbs are golden and fish flakes easily with a fork. Enjoy!
Beat eggs slightly. Then add remaining ingredients. Pour into unbaked pie shell and bake about 40 minutes or until knife inserted into side comes out clean. Center is soft but will set later. Bake in hot 450° oven for first 15 minutes. Then reduce to 350° for 25 minutes.
Cream together the butter and sugar. Add the beaten egg yolks the cocoa and the mashed potatoes. Alternate the milk and flour in which the baking soda, nutmeg and cinnamon have been sifted together, having reserved 1/4 cup of flour for the nut meats. Fold in floured nuts and the stiffly beaten egg whites. Pour into buttered and floured cake pans. Bake at 375° for 45 minutes.
Line the bottom of 9 x 13-inch pan with crumbs and melted oleo. Mash down evenly. Beat eggs with sticks of oleo and sugar in electric mixer at least 15 minutes. Spread over crumb crust and cover with sliced bananas. Spread drained pineapple over bananas, and cover with Cool Whip. Sprinkle with pecans and cut-up cherries. Refrigerate overnight. Drizzle with chocolate syrup over top.
Drain spinach well, squeeze with paper towel. Butter deep casserole dish or 2 more shallow casserole dishes. Combine all ingredients; stir well. Bake at 325° to 350° approximately 1 hour or until edges bubble and brown slightly.
Cream the shortening and sugar thoroughly. Beat in egg and molasses. Sift flour; measure and sift with salt, soda and spices. Add to creamed mixture; mix well. Cover; chill for 1 hour. Shape into balls the size of a walnut and place on greased cookie sheet. Dip the bottom of a drinking glass in water and then in sugar and press cookie balls flat. Bake in moderate oven (375°) about 10 minutes.
Brush a 9-inch spring-form pan with the melted butter. Pat cracker crumbs on bottom and sides, reserving 1/2 cup for later use. Set aside. Don't use the tube part of the spring-form pan.
Stir sugar, salt and butter into scalded milk. Cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add milk mixture, egg and 2 cups flour. Beat until smooth. Stir in remaining flour to make soft dough. Cover and let rise in warm place until double in bulk, about 30 minutes. Punch down and shape into rolls. Cover and let rise 30 minutes. Bake at 400° for 15 to 20 minutes.
Place all ingredients in casserole dish and bake at 350° for 30 minutes. Put cheese on top and bake for 5 minutes.
Remove rolls from pan. Split lengthwise and replace bottom half in pan. Combine butter, Worcestershire sauce, onion and mustard. Boil for 1 minute. Layer ham and cheese on rolls. Spoon 1/3 of sauce over cheese. Top with rolls and spoon remaining sauce over top. Bake for 15 minutes at 350°. Serve hot.
Mix cake mix with spoon with 1/3 cup milk, nuts (chopped) and melted margarine. Batter will be thick. Spread 1/2 batter into a greased 9 x 13-inch loaf cake pan. Bake at 325° for 6 minutes. While this is baking, melt caramels in bowl with 1/3 cup milk. I melt mine in microwave. Stir every minute or so until all caramels are melted. Remove cake from oven; spread melted caramels over all. Sprinkle chocolate chips over all. Drop rest of cake mix. Bake at 325° for 20 minutes.
Mix all ingredients. Bake in tube pan 2 hours at 275°. Let cake cool before removing from pan.
Dissolve yeast in warm water in a large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda and salt. Cover and refrigerate 30 minutes. Heat oven to 375°. Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes; cool. Dip one end of each cookie into Cocoa Glaze. Makes about 6 dozen cookies.
Preheat oven to 350 degrees. Place uncooked rice in bottom of casserole dish.	Add corn on top of rice. Place one 8 ounce can tomato sauce and 1/2 cup water on top of corn.	Add onions on top of liquid. Place green pepper on onions. Spread ground beef to cover green peppers. Pour on 8 ounce can of tomato sauce with 1/4 cup water. Add salt and pepper. Cover and bake 1 hour. Uncover bake 30 minutes.
Day 1: Mix marshmallows and pineapple in covered bowl overnight. Mix pineapple juice, beaten egg, sugar, flour and vinegar. Cook slowly, stirring constantly until thick. Refrigerate, covered, overnight.
Combine sugar, gelatine, salt, milk and egg yolk. Cook (stirring constantly) until it comes to a boil. Remove from heat. Blend in cream cheese and vanilla. Beat until creamy. Chill until thick but not set, approximately 15 to 20 minutes.
Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour. Set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken. Add onion, green pepper and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring. Add okra. Cover and simmer 10 minutes.
Cook macaroni according to directions; drain. Melt margarine in nonstick saucepan (large). Mix in cubed cheese (Velveeta); melt. Add cooked macaroni and evaporated milk. Turn into casserole dish. Sprinkle shredded Cheddar cheese on top. Bake at 325° for 1 hour. (Recipe can be halved.)
Place all ingredients in a large glass bowl. Stir to blend. Lightly cover bowl with waxed paper. Microwave on High for 3 minutes or until mixture boils. Microwave at a simmer for an additional 5 minutes. Let cool. Store in a covered jar in the refrigerator. This thickens as it cools. Makes 1 1/2 cups.
In a blender or food processor, puree white kidney beans. Then add all other ingredients EXCEPT picante sauce and shredded cheese. Process until smooth. Transfer to a small flat bottom container, spread evenly in the bottom of the dish. Pour enough picante sauce over the bean mixture to cover. Sprinkle shredded cheese over picante sauce. Serve dip with tortilla chips or corn chip scoops.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Cream butter and shortening in large mixing bowl, until fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract and juice. Add eggs, one at a time, blending well after each addition. Sift together flour and baking powder; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake 1 hour and 20 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool for 15 minutes on wire rack; remove from pan.
Combine all ingredients in a medium bowl. Refrigerate until firm enough to handle. Form into a ball.	Refrigerate until ready to serve.
Cream butter and sugar. Add eggs and beat. Combine molasses and baking soda. Add to first mixture and stir well. Sift the dry ingredients together and add to mixture alternately with the water. Pour into a greased 7 x 11-inch baking pan. Bake at 350° for 30 to 35 minutes.
Cook broccoli according to package directions. Drain and place in greased, 3-quart casserole dish. Layer chicken over the broccoli.
Put meat through a meat grinder twice. Season the ground meat and knead it with your hands. Shape into one-inch balls and set aside. Brown the meatballs in oil. Drain and set aside. Peel the onions and saute in the remaining oil until golden. Drain. Place the meatballs and onions in a saucepan with the water, seasoning and lemon juice. Bring to the boil. Reduce heat and cook for 5 minutes. Brown the flour in half a cup of water, stirring constantly. Add the dissolved flour to the meat. Crush the garlic with the dried mint and add to the meat a few minutes before serving. Serve hot with boiled rice.
Refrigerate 4 to 6 wine glasses several hours. Soften ice cream. Put in blender with brandy and creme de cacao. Beat on high speed until smooth.
Mix and bring to a boil the sugar, corn syrup and peanut butter. Add chocolate chips and spread on top. Pat in a lightly buttered 9 x 13-inch pan.
Bring the first 3 ingredients to a boil, dissolving the salt. While hot, add the next three ingredients. The dough will be very lumpy. Knead until smooth, approximately 5 minutes. Store in plastic.
Melt oleo in saucepan. Add water and cocoa. Bring to boil. Mix together in large bowl the rest of the ingredients. Pour liquid mixture over flour mixture and blend well. Spread on greased cookie sheets. Bake at 350° for 20 minutes.
In a heavy skillet, brown ground beef until it loses its redness. Remove ground beef from skillet. You need 3 tablespoons of drippings. (Add oil or shortening if needed.) Add to it the bell pepper, onion and elbow macaroni. Cook until macaroni turns yellow. Add remaining ingredients. Cover and simmer about 25 minutes or until macaroni is tender.
Wrap pieces of bacon around each liver. Secure with toothpick. Fry in deep fat fryer at 350° until bacon is crisp, 4 to 5 minutes. Drain and serve hot.
Chop onions and peppers fine. Combine all vegetables and mix with salt. Let stand overnight. The next morning, drain well. Combine sugar, spices and vinegar. Bring to boiling point and simmer about 20 minutes. Add drained vegetables and simmer to desired consistency. Remove spice bag. Pack into hot jars and seal.
Thicken like white gravy. Put on homemade butter biscuit and eat.
Let bread dough thaw, then roll out dough to a large rectangle. Brush on melted butter. Mix sugar and cinnamon together; sprinkle over batter. Roll up dough lengthwise. Cut off slices about 1-inch thick; let rise in pan until just about double in size. Bake on cookie sheet at 375° for 10 minutes. Top with favorite frosting.
Melt butter. Mix all ingredients together. Bake 45 minutes to an hour at 350°.
While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).
Combine sugar, corn, salt and pepper. Add the egg and mix well. Add margarine to the milk in a pan and heat until margarine melts. Blend with corn mixture. Pour into a greased one quart casserole dish and place in a pan of hot water. Bake at 350° for one hour.
Chop onion and bell pepper. Drain cans of kidney beans and add to onion and bell pepper. Add shredded cheese, Fritos and Catalina dressing. Mix thoroughly.
Cream butter and sugar together. Beat egg yolks and add to butter. Sift dry ingredients together. Flour fruits and nuts with dry ingredients. Add remainder of flour to mixture. Beat egg whites; add to all ingredients. Add vanilla. Bake at 225° for 4 hours.
Blend ground beef with cottage cheese, egg and salt. Divide into four portions and shape into large patties. Heat margarine in skillet. Add onions; saute over low heat for 3 to 4 minutes. Remove from pan; keep warm. Saute patties 2 to 3 minutes on each side or is done to your taste and liking. Add onions back to pan to reheat. Divide onions between meat patties.
Preheat oven to 400°. Crush croutons into small pieces. Generously spread with knife both sides of chicken with mustard and then sour cream. Then cover chicken with croutons and place in buttered 13 x 9 x 2-inch baking dish. Bake, covered, with aluminum foil for 30 minutes. Remove foil and increase temperature of oven to 450°. Bake an additional 10 to 15 minutes. Serve hot. Makes 6 servings. Hope you enjoy!
Saute mushrooms in a little butter until slightly brown. Do not dry out. Blend mushrooms, liver and butter and then add brandy. Chill in refrigerator overnight. Butter will rise to the top of crock and form a thin covering for the pate.
Slice sausage into chunks. Mix all ingredients in a casserole and bake one hour at 350°. Serve over rice or noodles with picks for a delicious appetizer.
Melt margarine in skillet. Saute onions until transparent. Add mushrooms, basil, oregano, salt and pepper. Cook for a few minutes. Add Ragu sauce to mixture. Simmer while making cream sauce.
Seed peppers and cook in boiling salt water for 5 minutes. Drain and place, cut side up, in shallow baking dish. Combine beef, rice, milk, onion, egg and 1/4 cup tomato sauce. Mix well and put in peppers. Pour rest of tomato sauce over peppers. Dot each with butter. Bake at 400° for 45 minutes.
Melt margarine in rice while hot. Mix all the other ingredients with rice and bake in casserole dish 20 to 30 minutes at 350°.
Add flour and margarine; melt it all together into sauce. Add tuna fish chunks, 1 can cream of mushroom soup, minced onion and curry powder. Boil noodles and drain. Place a layer of noodles in baking dish and a layer of sauce; continue until all used up. Spread 1 slice loaf bread on top, then add grated cheese. Bake at 350° for 30 minutes.
Save 1/2 can of onion rings to sprinkle on top of casserole before baking. Boil chicken until tender; cut into small pieces. Mix all ingredients in a large bowl, then put into large casserole dish. Bake at 350° until soup bubbles.
Mix well. Do not refrigerate. Pour as needed over salad and marinate about 1 hour.
Preheat oven to 350°. Combine first 3 ingredients in saucepan. Bring just to boil on medium heat. Remove from heat and cool 5 minutes. Blend next 4 ingredients. With electric mixer on low, beat eggs into butter mixture. Add dry ingredients and mix thoroughly. With wooden spoon, stir in chocolate and nuts. Spread into a greased and floured 13 x 9 1/2 x 2-inch pan. Bake 25 minutes; cool. Cut into bars.
Cook chicken until tender. Remove chicken from bone. Cut into small pieces. Place in ungreased casserole dish. Add cream of chicken soup and chicken broth. Melt butter. Add to flour and milk, stir until smooth. Pour evenly over chicken mixture. Bake at 350° until it forms a crust and is golden brown.
Beat eggs well; add other ingredients. Pour in gallon jug and shake. Place in freezer and shake every hour. Keep slushy. Can be frozen and thawed. Drop couple pieces of peppermint in bottom of glass. Pour beverage on top.
Brown hamburger; drain. Add undrained pinto beans and the dry enchilada sauce and water. In cake or lasagne pan, layer bean mixture, cheese, then 2 to 3 flour tortillas and continue in that order until all used. Top layer should be the bean mixture and cheese. Bake at 325° for 30 minutes.
Place apple pie filling in shallow 1-quart baking dish. In a bowl, combine flour, oats, sugar, salt and spices. Add butter and mix well. Spread topping evenly over pie filling. Bake in 375° oven about 30 minutes. Serve warm or cold. Makes 6 servings.
Mix all of the ingredients until blended. Bake at 375° for 30 to 50 minutes. Do not overbake!!!!!!
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large saucepan. Cook 15 minutes, until berries pop and mixture thickens.
Mix first 6 ingredients together. Mix vinegar, mustard and sour cream together and combine with other ingredients.
Prepare spinach according to directions on package. Drain well. Cut stems from mushrooms; saute stems and caps in small amount of butter until browned. Melt 1/4 cup butter. Line shallow 10-inch casserole dish with spinach. Add salt, onion and melted butter. Sprinkle with 1/2 cup cheese. Arrange mushrooms over cheese. Season with garlic salt and pepper. Sprinkle with remaining cheese. Fold edges of spinach over top. (Spinach won't cover whole dish on top.) Bake for 20 minutes at 350° or until cheese is melted and lightly brown. Serves 4 to 6.
Wash and quarter 4 pounds of apples. Cook slowly until soft in 2 cups of cider. Put through strainer. Add to each cup of pulp 1/2 cup brown sugar.