HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange lettuce around the edge of a large serving platter. Heat refried beans and sausage until hot. Spread on bottom of platter. Add Cheddar cheese; sprinkle evenly over beans. Do same with chopped tomatoes. Add sour cream (does not have to be spread evenly). Next, add mashed avocado. This goes over the sour cream (will extend beyond sour cream or you may surround sour cream). Sprinkle pitted, chopped black olives on top of avocado. Add large chips around platter for dipping.
Grate cabbage, pour vinegar and sugar over cabbage. Mix well. Cover and place in the refrigerator over night. Drain liquids before serving.
Mix all ingredients well and form into a loaf. Place in greased baking dish; cover with Piquant Sauce. Bake 1 hour at 350°.
Brown ground beef and drain. Stir in seasoning mix. Simmer until mix is well blended. Line casserole dish with chips. Pour meat and other ingredients (mixed well before) into dish. Bake at 300° for 30 minutes.
Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with chopped nuts or whipped cream if desired.
In small mixing bowl, cream together butter and sugar until fluffy. Add egg, milk and vanilla; mix well. Stir together flour, baking powder and salt. Add to creamed mixture. Blend well. Stir in 1/2 cup chocolate pieces and nuts. Spread in paper towel-lined 8-inch square dish. Sprinkle with remaining 1/2 cup chocolate pieces. Microwave at High 5 to 7 minutes, rotating dish 1/4 turn every 2 minutes until done. Cool and cut into bars. Makes 24 bars.
Mix all of the ingredients together in a bowl. Heat shortening or oil 1-inch deep in a skillet to 375°. Pour batter (about 1/4 of it at a time) into a funnel, then pour in a circular motion in the hot oil. Start in the center of the pan. Do not pour it thick. Fry each side about 1 1/2 minutes, or until brown. Drain on paper towels. Sprinkle with powdered sugar.
In a 3-quart saucepan, saute onions in butter until tender. Stir in flour, salt and nutmeg until smooth. Gradually whisk in milk and water. Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4 to 5 minutes or until heated through. Serve with oyster crackers. Yield: 5 to 6 servings.
Mix dry ingredients. Add boiling water; cook until thick and clear, stirring constantly. Remove from heat; add butter, lemon juice and rind. Serves 4 to 6.
Press 1 pack crescent rolls in 9 x 13-inch pan. Cream the cream cheese, 1 cup sugar and 1 teaspoon vanilla and spread on the crescent rolls. Press on the other pack of rolls. Pour 1/2 cup melted butter over top. Sprinkle 3/4 cup sugar and 1 tablespoon of cinnamon on top. Mix the cinnamon and sugar together. Bake at 350° for 30 to 35 minutes.
Dissolve yeast in warm water in large bowl. Add next 6 ingredients. Stir in enough flour to make soft dough. Turn out onto floured surface and knead about 6 to 8 minutes until smooth and elastic. Shape into ball and place in greased bowl, turning to grease top. Cover and let rise in warm place for 1 hour. Punch dough down; place on lightly floured surface. Divide into thirds. Shape each third into a 16-inch rope. Place rope onto greased baking sheet. (Do not stretch.) Braid ropes together, pinching ends to seal. Cover and let rise in warm place, about 45 minutes or until double in bulk. Combine egg yolk and 1 tablespoon eggnog. Gently brush over loaf. Sprinkle with almonds and 2 teaspoons sugar. Bake at 375° for 25 minutes. Cool. Makes 1 loaf.
Line baking sheet with foil. Spray with no stick cooking spray and set aside. Slice 4 partially thawed breasts crosswise into 8 - 10 strips. (4 breasts = 32-40 strips.) Mix 1/2 c. Grey Poupon honey mustard and 3/4 c. of evaporated milk in shallow bowl. Pour corn flake crumbs into 1 gallon zipper style plastic bag add 1 teaspoon seasoned salt. Toss chicken strips in mustard mixture. Spoon slightly drained strips into crumbs, shake until all strips are well coated. Place strips on prepared pan, spray tops with non-stick spray. Bake 500° oven 5 minutes. Reduce heat to 350° for additional 5 minutes. Place on paper towel to drain. Serve with additional honey mustard.
Take English muffins and slice in halves. Place halves on cookie sheet. Put 1 tablespoon of pizza sauce on each muffin. Put your own topping on, then sprinkle with Mozzarella cheese. Bake in oven at 350° until cheese is melted or you can cook under broiler.
Chop bologna and add to remaining ingredients. Add catsup last. Bake in moderate oven until done.
Cook chicken and let it cool in the broth. When cool, remove from the bone. Thaw broccoli. Stir undiluted soup to blend. In a greased casserole, layer the chicken, broccoli, soup and Parmesan cheese. Make 2 layers. Bake 30 minutes at 350°.
Cream sugar, margarine and oils. Add eggs and vanilla. Mix well. Stir in dry ingredients. Add zucchini. Pour into greased and floured pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 45 minutes or until toothpick comes out clean. Grate zucchini. Do not blend. May freeze.
Put ingredients into blender in order listed. Blend at blend speed for	1 minute. Pour into 9 or 10-inch pie pan, which has been greased and floured. Bake at 350° for 40 to 45 minutes.
Combine 1 stick butter and vanilla or graham cracker crumbs. Press into a 7 1/2 x 12-inch pan.
In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain off drippings from skillet. Brown beef; drain. Add onion and cook until tender.
Pour 3 1/2 quarts milk into a kettle and place on a low burner on stove. Never let milk boil. Heat until, when a spoon is dipped slightly over the top of the milk, a little skin is formed on the spoon. While waiting for the milk to heat until it forms a skin, break eggs into a bowl or kettle. Stir (mix) with a spoon until all yolks are mixed thoroughly (do not use mixer).
Mix 1 week ahead and store in refrigerator. Place chicken, skin side up, on medium hot fire (10-inches above charcoal) and baste. Turn every 15 minutes and baste. Cook for 1 hour.
Dump all ingredients in blender and blend on high just a few seconds. Pour into pie plate. Bake at 350° for 55 to 60 minutes.
Layer in order on platter or serving dish. Chill 1 hour before serving. Serve with tortilla chips and salsa.
In glass container, microwave margarine for 1 minute on High. Add remaining ingredients. Microwave on High 1 minute; stir every 15 seconds.
Cream shortening, brown sugar and sugar; add eggs and beat mixture until fluffy. Dissolve baking soda in water, then add to mixture. Sift flour with salt and gradually add to mixture. Add chocolate chips and 1/2 cup chopped nuts, if desired. Drop by teaspoonfuls onto lightly greased cookie sheet and bake at 350° for 10 minutes.
Mix ingredients 2 minutes at high speed. Bake in a 9 x 13-inch pan at 350° for approximately 30 minutes.
In skillet, melt butter. Cook onion and almonds until golden. Add raisins; heat until plump. Add cooked rice. Mix gently. Press mixture lightly into greased 6 1/2-cup ring mold. Unmold at once on platter. Fill with chicken curry. Top with shredded coconut.
Rub salt and pepper into beef. Brown on all sides with vegetable oil in heavy roaster. Add 1/2 cup of water. Cover tightly. Simmer until tender, about 3 hours. Turn occasionally. Vegetables (carrots and potatoes) may be added during last hour of cooking roast.
Mix cream cheese, pineapple, onion, pepper and 1 cup nuts. Form a ball; roll in remainder of nuts. Makes one large or 2 small balls.
In a heavy cast iron skillet put cooking oil. Pour corn in bowl and mix with flour, sugar and pepper. Pour ingredients into skillet that has been preheated with oil. Reduce heat to low and add about 1/2 of the water. Cover and cook slowly for 30 minutes or more, stirring occasionally. When corn begins to stick, add more water. When ready add butter and a few dashes of paprika and salt to taste. Serves 6 to 8.
Cook bacon until crisp. Cool and crumble. Cut up broccoli and cauliflower in small pieces. In large bowl, mix vegetables, onion and cheese together. In small bowl, mix mayonnaise, sugar and vinegar. Pour over the vegetables and marinate overnight. Sprinkle with bacon before serving.
Cook and drain spinach; melt the butter and cheese into spinach. Mix all other ingredients into a bowl, then mix together. More cheese can be used, if desired. Bake at 350° for 30 minutes. Cool for 10 minutes, then cut and serve.
Cook all ingredients in a double boiler for 1/2 hour. This would be a wonderful addition to a special ham dinner. Serves 18 nicely.
Place pretzels in a microwave safe bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature.
Butter bread; cut into cubes. Place in a 9 x 13-inch baking dish; sprinkle with sausage. Top with cheese. Beat eggs, milk, pepper and mustard. Pour over cheese. Chill 8 hours. Remove from refrigerator 15 minutes before baking. Bake at 350° for 40 to 50 minutes.
Toss green pepper, onion, celery, crab, eggs and 1/3 cup bread crumbs. Season mayonnaise with pepper and Worcestershire sauce. Add to vegetable/crab mixture. Pour into greased casserole and top with remaining bread crumbs. Bake at 350° for 30 minutes.
Cream oleo; sift flour and red pepper together. Add flour mixture to oleo; mix. Add grated cheese. Mix. Add Rice Krispies and mix. Make into small balls and flatten with fork. Bake on lightly greased cookie sheet. Bake at 325° for 10 to 14 minutes.
Mix milk and chocolate over low heat until melted. Add salt, vanilla and nuts. Don't let it stick to pan. Pour in a 9 x 12-inch pan lined with wax paper and smooth out. Let it set until hard.
Cook spaghetti according to package directions; drain. Stir margarine, Parmesan cheese and eggs into cooked spaghetti. Spoon mixture into a buttered 9-inch pie plate, pressing to form a "crust". Spread cottage cheese over crust.
Fill pie shell with sliced pears. Add sugar, cinnamon and nutmeg. Crumble together oleo, brown sugar and flour. Spread over pears and bake in 400° oven for about 45 minutes.
Peel, core and thinly slice the pears. Wash and pick over the cranberries. Toss the pears and berries in a bowl with sugar and cinnamon. Spread across the bottom of a 10-inch pie dish. Combine flour, brown sugar, rolled oats and salt in a bowl. Cut in butter until mixture is crumbly. Spread evenly over cranberry mixture. Bake in a preheated 375° oven for 45 minutes. Cool 1 hour. Serve with ice cream or whipped cream.
Cream shortening and sugar; add eggs. Beat well. Mix in milk and vanilla. Mix well. Then add salt, baking powder and flour. Roll out on floured counter and make the dough thick or thin, depending on your taste. Bake at 375° for 8 to 10 minutes. Makes 5 dozen.
Combine all ingredients in bowl. Microwave on medium for 3-4 minutes. Stir several times. Serve with crackers.
Beat eggs, sugar and oil together. Combine flour, salt, soda, baking powder and cinnamon. Add remaining ingredients and mix all together. Pour into bread pans. Makes 3 loaves. Bake at 350° for 45 minutes or until it leaves sides of pan. This freezes very well. I use for Christmas and Easter dinners.
Cook first 3 ingredients until thick. Add butter and cheese. Stir until melted. Add eggs, milk and pepper. Mix well and pour into buttered baking dish. Sprinkle cheese on top. Bake 1 hour at 350°. Serves 8 to 10.
Cook in double boiler until thick, then pour into baked pie shell. Graham cracker crust is delicious with this pie.
Preheat oven to 425°. Unroll dough and press out with your hand on a greased pan. Top with pizza sauce, Mozzarella cheese and pepperoni. Bake at 425° for 12 to 20 minutes or until crust is golden brown.
Cook first 4 ingredients until thick. Let cool. Pour into pie crust. Sprinkle coconut over filling. Spread Cool Whip (1/2) over coconut. Sprinkle coconut again and top with remaining Cool Whip. Makes 1 pie.
Fry bacon; saute onion in grease (make sure bacon is crisp). Add beans; stir in other ingredients. Simmer 10 minutes. Crumble and add bacon. Serves 1 to 4, depending on how much you eat.
In glass casserole, saute ground beef, onion and celery 6 to 8 minutes, stirring every 2 minutes. Drain off drippings. Add vinegar, catsup, tomato sauce, mustard, water, Worcestershire sauce, salt, pepper and chili powder; stir to blend. Cook, covered, 8 to 10 minutes. Heat buns wrapped in terry towel 1 minute. Spoon mixture on heated buns.
Mix dry ingredients together. Add beaten eggs and buttermilk and then the oil. Makes about 36 four-inch pancakes.
Melt yeast in bottom of glass jar in cool water with 1 tablespoon sugar. Then add dill weed, few garlic pods and a leaf of horseradish, if you have it. Bring to boil the water, vinegar and salt. Let cool. After cooling, pour over cucumbers that are packed in jar. Place jar in brown paper bag, close top of bag with a couple of clothespins. Sun for a couple of days, from there put in icebox. Eat cold out of jar. Delicious cold.
Prepare macaroni as directed; drain. Combine all ingredients, including Kraft grated cheese. Toss lightly. Chill.
Mix all ingredients together. Refrigerate at least 1 hour before serving. Serve with assorted vegetables, chips or crackers.
Cut off and discard small tips of wings. Cut remaining wing bones apart. Sprinkle with salt and pepper to taste. Heat oil in large frying pan. Add half wings; cook for about 10 minutes, stirring occasionally, until golden brown and crisp. Remove; drain well. Repeat with remaining wings. Melt butter in saucepan; add hot sauce and vinegar. Put chicken wings on a warm serving platter. Cover with butter mixture. Serve with Blue cheese dressing and celery sticks.
Cream shortening and sugar. Beat in eggs, one at a time. Add vanilla. In separate bowl, mix 1 cup flour and remaining dry ingredients. Add to egg mixture. Mix in flour, 1 cup at a time, to right consistency. Flour board well, roll dough and cut. Sprinkle with sugar or sprinkles.
Combine in a bowl; toss. (Can be made ahead, covered and refrigerated up to 4 hours.) Beat 1 cup heavy or whipping cream to soft peaks; beat in 1 tablespoon confectioners sugar and 1 tablespoon dark rum. Slice cake into wedges and place on dessert plates. Serve with berries and cream.
Grind peppers and onions, combine with other ingredients and boil 30 minutes. Pack in sterilized jars and seal. Makes 6 pints.
Place water, oleo, and onion in sauce pan and bring to a boil. Add one package of chopped broccoli and boil for 5 minutes. Add minute rice to boiled mixture- turn off heat and let stand 10 minutes. In a bowl, mix 1 can of cream of mushroom soup and 8 oz. jar of cheese whiz. Mix all ingredients together and place in a 2 qt. casserole dish. Bake for 45 minutes at 325 degrees.
Sift together flour, baking powder, salt and sugar. Add margarine, milk and vanilla. Beat 2 minutes. Add eggs. Beat 2 more minutes. Bake 25 to 30 minutes at 350°.
Combine flour, nuts, brown sugar and oleo. Spread on cookie sheet and bake at 375° for 15 to 20 minutes. Stir once while baking. Reserve 1/2 cup crumbs for top. Using a spoon, press warm crumb mixture in pie plate. Chill. Blend cream cheese and sugar and spread over the crust. Whip the cream and sweeten to taste. Fold pie filling into whipped cream. Spoon over cream cheese layer. Sprinkle with crumbs.
Melt the margarine in a casserole. Mix together all ingredients. Pour into casserole. Bake at 350° for 20 to 30 minutes or until it begins to brown.
Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well. Makes 4 servings.
Season to taste. Remember corned beef is salty. Mix and pour into greased casserole. Dot the top with butter and 1/2 cup crumbled potato chips or buttered bread crumbs. Bake at 350° for 1 hour.
Cream margarine and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla wafers alternately with milk. Add coconut and pecans. Pour batter into a greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Blend soup and milk. Add noodles, tuna, pimento and parsley. Pour into casserole. Top with crumbs. Bake in a 400° oven for 20 minutes or until hot and bubbling.
Combine mayonnaise, vinegar and sugar in large bowl; mix well. Add broccoli, raisins, onion, pecans and bacon; mix well. Chill at least an hour, but better if chilled overnight.
Peel potatoes if the skin is rough, otherwise just scrub and rinse them. Cut the potatoes into thin slices but not all the way through. Put the potatoes in a baking dish, fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes for 50 minutes at 425°. Remove from oven, sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned. Cheeses are melted and potatoes are soft inside. Check with a fork.
Heat oven to 350°. Bring milk and margarine to boil over medium heat. Add flour all at once, stirring constantly, until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, stirring constantly, until it is smooth. Add remaining ingredients. Drop by teaspoonfuls on greased foil lined cookie sheet. Bake for 5 to 8 minutes or until thoroughly heated. Yields 3 dozen.
Beat eggs; add remaining ingredients and mix well. Pour into greased 1 1/2-quart-size casserole dish and bake at 375° for 30 minutes. Makes 6 servings.
Put flour in bowl first. Then sugar, then yeast. Next add water, 1 egg, beaten and oil. Mix together with wooden spoon. Spray muffin pan with Pam. Fill 1/2 full. bake 450° for 10 to 12 minutes. Pour rest of mixture in Tupperware container and refrigerate. Stir well each time you use. No rising necessary.
Wash and prepare chicken. Sprinkle with allspice on both sides of chicken. Sprinkle with Season-All on both sides of chicken and sprinkle with garlic powder on both sides of chicken. Place on grill until done. Add honey barbecue sauce to chicken on both sides. Let chicken finish cooking on grill. This is a mouth watering recipe you will enjoy!
Brown ground beef with onion and bell pepper. Add seasoning. Pour beans in casserole dish. Pour other ingredients over them. Bake 30 minutes uncovered at 350° and then 15 minutes, covered. Serve with buttered French bread and green salad.
Preheat oven to 350°. Brown hamburger in a heavy skillet; add onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40 to 45 minutes until top is browned and "set". Cool for 15 to 20 minutes to slice. This can be packaged in Ziploc or plastic containers for meals quickly microwaved over the next 3 to 5 days. (Does not freeze well, though.) Makes 6 servings.
Drain fruit cocktail. Save syrup and add enough water to the syrup to make 1 cup liquid. Bring liquid to boil. Dissolve gelatin in hot liquid; stir until dissolved. Add ginger ale. Refrigerate until slightly thick; fold in fruit and marshmallows. Pour into mold. Chill until firm.
Beat lemonade concentrate in large bowl about 30 seconds. Spoon in ice cream; beat until blended. Stir in whipped topping until smooth. Place in freezer, if necessary, for mixture to thicken. Spoon into crust. Freeze 4 hours or overnight.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with nuts. Serve with apple wedges. Yields 6 servings.
Boil the rabbit in salted water with the onion until meat falls from bones. Dice the meat. Prepare noodles by adding milk and some salt to the eggs. Add enough flour to make a stiff dough. Roll the dough out to a thickness of 1/4-inch or less. Cut into 1 1/2-inch squares. Cover the bottom of a greased (margarine) baking pan with noodles, followed by a layer of rabbit meat. Continue alternating noodles with meat until both are gone. Pour the broth in which the rabbit was cooked over this and bake at 375° for 30 minutes.
Singe wings if needed. Cut off tips and discard. Divide each wing in half. Place in single layer or rack in broiler. Bake 30 minutes at 400°. Mix sugar, cornstarch, salt, ginger, pepper, water, lemon juice and soy sauce in small saucepan. Stir constantly until mixture boils; boil 3 minutes. Brush over chicken. Cook chicken 40 minutes more and continue turning and basting with remaining mixture.
Cook butter and sugar over low heat until bubbly and cool. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and sifted dry ingredients and nuts. Mix thoroughly.
Mix beef, bread crumbs, onion, egg and salt. Shape into 16 meatballs. In skillet, brown meatballs. Pour off fat. Stir in soup, water and parsley. Cover. Cook over low heat 15 minutes. Stir now and then. Serves 4. Very good with other cream soups.
Cook potatoes in boiling salted water to cover 8 minutes or until tender. Drain and mash potatoes. Add sour cream; beat at medium speed of an electric mixer until smooth. Beat egg yolks until thick and lemon colored. Add yolks, cheese, onion, chives and pepper to potato mixture; stir well. Beat egg whites (at room temperature) and baking powder until stiff peaks form. Fold into potato mixture. Spoon into a buttered 1 1/2-quart souffle dish. Bake at 350° for 50 minutes or until set. Serve immediately. Yield: 6 servings.
Mix all together. Bake in a 13 x 9-inch pan in a 350° oven for around 30 minutes. Do not overbake.
Sift flour, baking powder, sugar and cinnamon. Mix milk, egg and mashed bananas and add to flour mixture with melted margarine. Stir only to mix. Bake for 25 minutes at 375°.
In a skillet, brown the meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1 1/2 to 2-quart casserole. Top with green beans and potatoes. Combine soup and milk or water. Pour over the potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Serves 2 to 3.
Cream shortening and vanilla. Add sugar gradually, creaming until light. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add alternately with bananas and buttermilk to creamed mixture, beating well after each addition.
Sprinkle this mixture over the bottom layer in pan. Add remaining half of batter. Bake 1 hour at 350°. Remove from oven and allow to cool 15 minutes in pan. Turn out of pan and cool completely.
Combine all ingredients; mix well. Cover and chill for 2-3 hours. Makes 8 servings.
Combine cake mix, butter and 2 eggs; blend and beat 1 minute. Spread batter in greased 13 x 9-inch pan. Beat cream cheese until fluffy. Beat in 2 eggs and vanilla. Set aside 1/2 cup of 10x sugar. Beat in remaining. Pour over batter in pan. Top with nuts. Bake at 350° for 35 to 40 minutes. Sprinkle with 10x sugar you set aside (after you bake).
Drain can of chickpeas. Mash. Add next seven ingredients. Mix thoroughly. Taking a spoonful of the mixture at a time, roll into balls about 1-inch in diameter. Heat oil and deep-fry falafel until browned. Drain. Serve hot on a gyro bread or in a pita bread pocket with tehina on top Tehina recipe follows.
Mix pudding and milk together. In separate bowl, mix condensed milk and cream cheese together. Combine until evenly mixed. Layer cookies, bananas, pudding, etc. Spread Cool Whip on top.
In blender or processor, puree all ingredients until smooth. Toss with hot cooked pasta (approximately 1 pound). Makes 4 servings.
Spread butter over bottom of 9-inch pie pan. Combine next 3 ingredients and sprinkle Parmesan cheese on top. Bake at 425° for 12 to 15 minutes.
Cook, cool and cut chicken into small pieces. Mix together croutons, broth and butter; line casserole dish. Add chicken.
In saucepan, combine chili sauce, onion, vinegar, salad oil, brown sugar, garlic, salt, dry mustard and Tabasco sauce. Bring to a boil. Simmer 10 minutes, stirring constantly. Serve warm or cool.
Combine flour, cream cheese and butter. Form balls about the size of walnuts. Drop in small muffin tins, making a shell.