HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients (except Ritz crackers and margarine) and place in casserole dish. Crush crackers and add melted margarine. Pour over ingredients in casserole dish. Bake at 325° for 25 to 30 minutes.
In a 9 x 13-inch pan, spread refried beans. Sprinkle with sour cream, then picante sauce. Mash avocados and sprinkle with lemon juice. Add on top of picante sauce. Then add diced tomatoes. Sprinkle top with cheese, then olives. Chill.
For each sandwich, spread one side of a tortilla with 1/4 cup peanut butter. Cover with 1/2 banana, sliced; sprinkle with 1 1/2 tablespoons raisins. Roll tortilla up tightly, jelly-roll fashion; cut in half to serve.
Spread crescent rolls onto cookie sheet and bake. Spread sour cream, mixed with horseradish, salt and pepper, over crust. When cooled, top with vegetables.
Melt oleo in a 9 x 9-inch pan. Layer, do not mix, the next four ingredients in order given. Pour condensed milk over all. Bake at 350° for 25 to 30 minutes. Cut into squares or small bars to serve. Very rich!
Blend all ingredients with enough low-fat salad dressing to moisten (about 2 tablespoons of light mayonnaise). Refrigerate.
Brown meat; drain. Add tomato sauce and 1/2 cup peppers. Cook over medium heat for 5 minutes, stirring occasionally. Add beans and 1/4 pound cheese spread; continue cooking until cheese is melted. Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in a 12 x 8-inch baking dish. Top with remaining meat mixture; cover. Bake at 350° for 20 minutes. Top with remaining cheese. Bake, uncovered, 5 to 8 minutes or until cheese is melted. Top with remaining peppers and tomatoes.
Cook celery 5 minutes in small amount of water; drain. Add soup, undrained pimento and drained water chestnuts. Pour into buttered casserole. May top with buttered bread or cracker crumbs. Saute slivered almonds and add on top just before serving. Serves 4 to 5.
Combine sour cream and Philadelphia cream cheese and mix thoroughly with mixer. Add taco seasoning and stir well. Spread mixture onto platter; sprinkle finely chopped tomatoes, onions, lettuce and black olives. Sprinkle shredded cheese on top. Serve with taco chips.
In a heavy-bottomed saucepan, bring the milk to a boil. Meanwhile, plunge the pasta into rapidly boiling, salted water and cook until al dente, about 7 minutes if dried or 3 minutes if fresh. Drain the pasta well and mix with the milk, garlic, Parmesan, Gruyere and butter. Season very generously with salt, pepper and a pinch of nutmeg. Stir in the herbs (parsley and chervil). Let the mixture cool for about 5 to 10 minutes.
Spread large bowl with lettuce. Layer onion, celery and drained peas. Spread mayonnaise over salad layers. Sprinkle cheese very thick over mayonnaise. Put crumbled bacon on top. Can put vinegar on peas. This salad may be made ahead of time. It keeps well and makes several servings.
Mix all ingredients, except pork tenderloin, together. Let sit for 15 minutes, stirring occasionally. Next, place pork tenderloin in the marinade and let sit in fridge for 6 to 8 hours. Turn tenderloin and cover with the marinade every hour or so.
Place potatoes in a Dutch oven. Cover with water and bring to a boil. Cook 8 minutes or until tender. Drain. Place in a large bowl. Add onion, celery, pickle relish, eggs and garlic. Toss gently. Combine sour cream, mayonnaise, parsley, mustard, salt and pepper. Stir well. Pour over potato mixture. Toss to coat. Cover and chill.
Combine sifted flour, salt, baking powder and soda together. Cut in shortening with pastry blender or knife. Add buttermilk and mix to make a soft dough.
Mix zucchini, onions, red and green peppers with salt. Let sit while mixing remaining ingredients in large kettle. Cook spices until starts to thicken. Add zucchini mixture and mix well. Cook for 20 to 30 minutes stirring often. Makes 8 pints.
Cook the spaghetti according to package directions. Stir butter into hot mixture. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust. In skillet, cook beef, onions and peppers until tender and meat is brown. Drain excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Put mixture into crust. Bake, uncovered, at 350° for 20 to 30 minutes until bubbly. Sprinkle cheese on top. Bake 5 more minutes.
Sift dry ingredients together to mix well. Add milk, oil and eggs; blend together with a big spoon. Add water and vanilla. Pour into a greased and floured 9 x 13-inch pan. Bake about 40 minutes at 350°. This is a thin batter and makes a moist cake.
In blender, beat cream cheese until smooth. Gradually blend in soup until smooth. Stir in remaining ingredients. Chill 1 hour. Serve with crackers.
Combine cabbage, carrot, onion and salad oil. Toss until cabbage is coated. Chill. Mix remaining ingredients; combine with cabbage mixture. Serve cold. Yield: 6 servings.
Combine cucumbers and onions. Sprinkle with salt; add water and let set for 3 hours. Drain thoroughly.
Combine all ingredients with a wooden spoon. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes at 450° until golden brown. Combine 1/4 cup melted margarine and 1/2 teaspoon garlic powder. Brush over hot biscuits before removing from cookie sheet. Makes 12 to 15 biscuits.
Mix dry ingredients. Add pumpkin, eggs, melted butter and milk. Stir until smooth. Bake in deep dish or large pie pan with unbaked pie crust at 450° for 15 minutes and continue baking at 375° for 45 minutes.
Place broccoli on bottom of 2-quart baking dish. Top with bread cubes and tuna. In medium bowl, combine eggs, cottage cheese, Cheddar cheese and pepper. Spread evenly over tuna mixture. Bake in 400° oven 30 minutes or until golden brown and puffed.
Cream the brown sugar and butter. Add the eggs. Sift together flour, salt and cinnamon. Blend in creamed mixture. Add melted chocolate and vanilla. Drop teaspoonfuls onto hot waffle iron. Bake with top down for about 1 1/2 minutes. If you wish, frost with your favorite chocolate frosting. Store in airtight container to keep soft and fresh.
Prepare evening before. Cook sausage and drain thoroughly on paper towels. Beat eggs and milk slightly. Add sausage, cubed bread and cheese. Pour into a 9 x 9-inch casserole and cover. Refrigerate overnight.
Shape loaf and bake in greased pan for 1 hour, draining off excess fat. Baste with barbecue sauce mixed with a little water at 350°.
Put all ingredients in large bowl at once. Mix well by hand or electric mixer. Put in greased loaf pans. Bake in preheated 375° oven for about 1 1/4 hours. Let cool in pans about 15 minutes. Finish cooling on wire racks. These freeze very well.
Preheat oven to 350°. Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Spread batter into ungreased 8 or 9-inch baking pan. Stir together remaining 1/2 cup sugar, brown sugar and 4 tablespoons cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. Bake at 350° for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. Serves 8.
Mix the first 6 ingredients together and pour on greased and floured pizza pan. On top of mixture, add hamburger and onion. Bake at 425° for 10 minutes, then add pizza sauce, cheese and other toppings. Bake for 10 more minutes.
Grind together pork and venison. Add Tender Quick, smoke salt, pepper, liquid smoke and mustard seed.
Roll sausage into balls about the	size of pecans. Broil in oven about 10 minutes. Turn while broiling. Drain. Mix sauce in pan and heat until bubbly. Add sausage balls to sauce.	Serve in chafing dish to keep hot. Yummy but easy!
Wash and slice 1/2 of cucumbers in large mouth gallon jar. Slice onion and put on top of cucumbers. Slice remainder of cucumbers and add. Mix all other ingredients. Stir well and add to cucumber and onion (DO NOT HEAT!). Cover and keep in the refrigerator. Good after 5 days, but are better the longer you wait. Will last up to 1 year in the refrigerator.
Cook oleo and brown sugar into a syrup slowly. Cool, then add remaining ingredients. Cook in 9 x 14-inch pan in 350° oven for about 30 minutes.
In a skillet, brown the first 4 ingredients. Drain off all grease. Add tomatoes and tomato sauce; heat. Layer in greased casserole half of the cooked macaroni, half of the meat mixture, the corn and half of the cheese. Repeat. Bake at 350° for 45 minutes. Makes 10 servings.
Mix first 5 ingredients together until very smooth. Shape into 2 long rolls, about 1 1/2-inches in diameter. Combine parsley or chives with nuts. Roll the cheese in mixture and chill until fairly firm. Serve in slices with crisp unsalted crackers. (Freezes well.)
Sprinkle chicken heavy with paprika, lightly with salt and cayenne pepper. Place in roaster; spread onions on top. Add bay leaves. Bake at 350° for 45 minutes. Stir chicken once during this 45 minutes. When chicken is browned, add enough water to just cover the chicken. Stir chicken so the paprika is blended into water. Return to oven to blend flavors, about 15 to 20 minutes. Blend together sour cream and flour and slowly add broth from chicken. When blended, slowly add broth in roaster. Stir to thicken for 15 minutes. Serve with noodles.
In a saucepan, parboil ribs until tender. Place in casserole dish. In a bowl, mix remaining ingredients, then pour on top of ribs. Bake in a 350° oven for 30 minutes. Serves 6 to 8.
Preheat oven to 375°. Brush pie crust with egg white. Bake for 5 minutes. Remove from oven. Spoon pie filling into crust. In a small bowl, mix flour, sugar and cinnamon. Cut in margarine until mixture is crumbly. Stir in pecans. Sprinkle evenly over pie filling. Bake at 375° for 25 to 30 minutes or until top is golden brown. Cool slightly on wire rack. (Sprinkle top with powdered sugar, if desired.) Garnish with apple slices and mint sprigs. Makes 7 servings. Preparation time: 0:35.
Preheat oven to 450°. In a 10 x 6-inch pan arrange broccoli and chicken. In mixing bowl, combine soup and milk. Pour over broccoli and chicken. In bowl, combine bread crumbs and margarine. Sprinkle over top and bake 15 minutes or until hot.
Grease baking dish. Mix oleo with stuffing mix (add flavor packet). Put half of stuffing mixture in bottom of baking dish. Mix squash, onion, soup and sour cream together. Put on top of stuffing mixture, then add rest of stuffing mixture on top. Bake at 400° for 20 to 30 minutes.
Brown hamburger and drain well. Add onion, tomato paste, water, mushrooms and oregano. Cook vermicelli; drain and toss with melted butter. Combine vermicelli, meat mixture and the Cheddar cheese. Stir well until blended. Pour into 2 1/2 quart casserole dish. Top with Mozzarella cheese. Bake at 350° for 30 minutes. Serves 6.
Mix chili sauce and grape jelly. Pour in saucepan or crock-pot. Add cocktail sausages. Heat until jelly melts and "dawgs" are hot.
Saute apples, green pepper, garlic and curry powder in margarine until tender. Add soup, chicken and pineapple with liquid to skillet. Heat through. Serve over rice; garnish with almonds. Makes 4 to 6 servings.
Soak raisins in boiling water. Add soda. Stir and cover. Let stand overnight. In the morning, add sugar, salt and oil. Add flour, one cup at a time, stirring well after each cup. Grease and flour 3 (1 pound) coffee cans or 2 loaf pans. Fill half full. Bake at 350° for 1 hour and 10 minutes. Let stand for 5 to 10 minutes, then shake out of can or remove from pans.
Cream the butter and peanut butter. Add sugar and egg. Add dry ingredients. Form into balls the size of walnuts and place on greased pan. Flatten with floured fork, making crisscross patterns. Bake 10 to 12 minutes in a 375° oven. Makes 4 dozen.
Combine all ingredients and shape. Roll meatballs, then bake at 350° about 20 minutes. Freeze if desired. To serve, combine 1 jar French's mustard and	1 jar currant jelly. Heat and pour over meatballs. Serve warm.
Heat oven to 425°. Grease or spray 13 x 9-inch pan. Unroll dough and press in bottom and 1-inch up sides of greased pan. Place pieces of string cheese along inside edges of dough. Fold 1-inch of dough over and around cheese; press dough edges to seal. Top crust with pizza sauce, pepperoni and shredded cheese. Bake at 425° for 15 to 18 minutes or until crust is golden brown and cheese is melted. Makes 6 servings.
Dissolve the Knox gelatine in water and then melt over boiling water. Add remaining ingredients. Mix all together. Place in oblong Pyrex dish and chill until firm. Serves 6 to 8.
Heat oven to 350°. Grease 2 bread pans and flour; cream sugar, eggs, oil and spices. Add remaining ingredients, except grape skins. Mix well; fold in grape skins. Bake 1 hour and 20 minutes.
Take the sausage and make big balls out of them. You will make about 4 or 5 balls of sausage out of 1 pound. Put sausage balls in a big bread pan and the potatoes in bread pan, too. Cover with water. Bake in oven about 2 hours. Put tinfoil over pan to bake.
Combine marshmallows, milk and salt in saucepan. Cook over low heat, stirring constantly, just until marshmallows are melted. Chill until partially set. In chilled bowl, beat cream until stiff; fold in marshmallow mixture, vanilla and chocolate. Pile into the pie shell. Chill at least 4 hours or until set.
Combine ingredients and bake 1 1/2 hours at 350° in oven or in crock-pot on low for 4 to 5 hours. To stretch for a bigger group, add an additional small can of pork and beans.
Cook on stove until clear. Stir in 1 envelope NutraSweet strawberry jello and 1 pint strawberries. Pour into prebaked pie shell. Top with 1/2 package Deserta topping.
Saute chopped onion in butter; add Cheddar and Mozzarella cheese until melted. Add 1 box of boiled, chopped spinach to cheese mixture. Quickly spread on French bread. Bake at 350° for about 10 to 15 minutes or until bubbly.
Mix as given (milk, pineapple, cherry pie filling, nuts and Cool Whip). Freeze in square 9 x 9-inch pan or dish. Cut in squares and serve on lettuce.
Melt caramels with milk in double boiler or over low heat. Mix by hand the cake mix, margarine and nuts until dough holds together. Press 1/2 dough into greased and floured 13 x 9-inch pan. Bake 6 minutes at 350° (preheated oven). Remove from oven and spread semi-sweet chocolate pieces. Pour on caramel mixture. Crumble remaining dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool and refrigerate to set caramel. Cut into squares.
Beat the first 5 ingredients together. Stir in milk, oil and nuts. Spread mixture in ungreased 9 x 13-inch pan. Blend in small bowl the brown sugar and cocoa. Sprinkle over top of batter. Pour over all 3 cups hot water. Bake at 350° for 45 minutes. Serve hot with vanilla ice cream.
Bake cake as directed. Substitute pineapple juice from pineapple in place of water (if not enough juice, add water to make up the difference). When cake is cool, cover top with 2 cans vanilla pudding, then spread pineapple on top of pudding. Then spread Cool Whip on top. Chill in refrigerator. Makes a delicious cool dessert and it's easy!!!
Mix together, cream cheese, sugar, vanilla until smooth and creamy. Add eggs, mix will. Pour into graham cracker crust. Spoon about 1/3 of pie filling on top. Gently swirl with wooden pick.
Roll out one pie crust shell. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes (low heat). Add lemon juice and let cool. (Mixture turns into syrup.) Pour syrup over crackers; dot generously with butter or margarine, then sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits into top crust to let steam escape. Bake in preheated oven at 425° for 30 to 35 minutes or until crust is golden brown. Serve warm.
Melt oleo and pour over brown sugar. Add eggs and beat well. Stir together flour, baking powder and salt. Add to creamed mixture. Fold in nuts, chocolate chips and vanilla. Spread in greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Mix all ingredients except parsley and use only 2 teaspoons of cocktail sauce; add rest of cocktail sauce on top. Sprinkle with chopped parsley. Serve with crackers or vegetables.
Preheat oven to 325°.	Beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Pour into pie shell. Bake at 325° for 1 hour. May be served warm with whipped cream or ice cream. Pie can be frozen for later use.
Boil the 2 cups of elbow macaroni. Follow directions on the box. Saute the 2 medium onions in the 2 tablespoons of oil. Open the can of chickpeas and slowly add to the onions (juice also). Drain the macaroni and add the chickpea and onion mixture. Use salt and pepper to add spice. Eat and enjoy. This is a family recipe passed down from my grandmother.
Preheat oven to 325°. Brown ground beef and drain. Add chopped onion and pepper until tender. Add tomatoes and seasoning and let cook about 10 minutes. Layer Tostitos, corn and then beef mixture. Put grated cheese on top. Bake 30 minutes.
Combine milk with pudding and blend until smooth. Mix sugar and cream cheese together. Combine pudding, whipped cream and cream cheese all together. Crumble Oreo cookies. Layer cookies, then cream cheese mixture in dish.
Mix ingredients in food processor and pour into 8-inch casserole. Bake at 350° for 45 minutes.
Place rolls in freezer 30 minutes to one hour ahead of time. Slice entire package of rolls horizontally. Place ham on bottom section of rolls. Top with cheese. Replace roll tops. Melt butter; add other ingredients and stir. Pour over rolls (pull out sides of pan). Refrigerate overnight. Bake at 350 degrees for 12 to 15 minutes or until thoroughly heated and cheese melts.
Cream oleo, Crisco and sugar together. Then add egg yolks, one at a time, beating after adding each one until smooth. Add flour and soda alternately with buttermilk. Then add coconut and pecans.
In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. Drain chicken; discard juice mixture.
Stir together the first 3 ingredients. Put in greased 9 x 13-inch pan. Mix together the remaining ingredients. Put on top of cake. Bake at 350° for 40 to 50 minutes. This is like an upside-down cake.
Mix and cool ingredients to lukewarm. Crumble 2 cakes of yeast into the mixture. Add 2 beaten eggs and 4 1/2 cups flour. Mix to a soft dough. Turn out on floured board and knead until smooth. Place in greased bowl and cover with damp cloth. Let rise until double (about 2 hours). Punch down and let stand 10 minutes.
Cook pasta according to directions. Drain and save shrimp liquid. Cut up Crab Delights as desired. Combine pasta, shrimp, crab, celery, pepper and onion. Mix mayonnaise, sour cream and dill weed. Thin with some shrimp liquid. Mix as needed with other ingredients.
Cut head of cabbage in 6 sections. Cover with water; bring to boil, then simmer for	40 minutes. Place cooked cabbage on platter. Pour olive oil over cabbage and arrange lemon wedges around the cabbage. Serve as a side dish or as a vegetable.
Mix sugar and butter together. Blend in remaining ingredients. Drop onto cookie sheet by tablespoon. Bake in a 350° oven for 10 to 12 minutes.
Remove seed from peppers. Put peppers, tomatoes, cucumbers and onion through food chopper, using coarse blade. Stir salt into vegetables. Let set overnight. Next morning, place vegetables in a colander and force out as much brine as possible. Chop cabbage very fine. Combine all the vegetables. Add sugar, vinegar and spices. Mix well and heat to boiling. Boil 3 minutes. Pack into sterilized jars to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 8 pints.
Prepare eggs, cool. Slice oblong. Remove yolks and place in bowl. Mash with fork. Add salt, relish and mayonnaise. Mix well. Spoon back into egg whites. Sprinkle with paprika.
Mix all ingredients together except Cool Whip. Once mixed, then add Cool Whip. Cover and let set in refrigerator before serving.
Place pickles, 1 gallon cold water and salt in a churn. Let stand 8 days in this saltwater.
Boil butter, sugar, milk and cocoa for 1 minute. Stir in peanut butter, salt, vanilla and coconut. Shape as desired. Put jelly beans in nests to represent bunny eggs.
Mix cream cheese, cheese, beef or ham (chopped up), Worcestershire and onion salt. Form ball and roll in pecans to cover. Keep chilled. Serve with crackers.
Mix all with 1/2 cup pecans. Form 2 balls and roll in chopped pecans.
Pour melted butter onto bottom of a 13 x 9 x 2-inch pan. Sprinkle crumbs on top. Sprinkle nuts over crumbs. Scatter chips. Sprinkle coconut. Pour on condensed milk. Bake until lightly browned at 350° for 25 minutes. Cool in pan 15 minutes. Cut into bars.
Place halves of fresh peaches on 9-inch unbaked pie shell, cut side up. Beat egg slightly; add sugar and flour. If you like cinnamon or nutmeg, add a sprinkle. Pour peaches. Bake at 375° until custard is set.
Combine coffee, sugar and water. Cool. Add vodka and vanilla bean. Pour into glass jug or bottle. Age for 30 days. Makes 1/2 gallon.
Layer sausage, bread and cheese in casserole in two layers. Beat together eggs, milk and dry mustard. Pour over sausage mixture. Refrigerate overnight. Put in cold oven at 350° and bake for 45 minutes.
Dissolve both packages of jello in hot water. Soften cream cheese and mix into the Cool Whip. When jello has cooled, mix the cream cheese-Cool Whip mixture into the jello. Add some chopped salad olives and crushed pineapple and pour into a salad mold. Refrigerate.
Mix all ingredients together and freeze. Serve frozen and refreeze. Freeze leftovers.
Purchase bone-in turkey breast. Have it cut in half lengthwise, then cut each half crosswise into 1-inch thick "steaks" resembling large pork chops. Combine soy sauce and remaining ingredients; pour over turkey. Cover and refrigerate 8 hours. Remove turkey from marinade. Grill turkey, covered with lid, over medium hot coals (358° to 400°) for 8 to 10 minutes on each side. Yields 12 servings.
Place chicken between 2 sheets of waxed paper and pound them until thin (about 1/4-inch). Combine flour, salt, pepper and paprika in plastic bag. Add chicken breasts and coat well. Shake off excess. Heat butter and olive oil in large skillet until bubbling. Saute chicken, a few at a time, 2 to 3 minutes on each side. Do not overcook. Drain on paper towels and keep warm. Drain off all but 2 tablespoons of butter and oil. Stir Madeira or water into drippings, scraping bottom of skillet to loosen any browned bits. Add lemon juice and heat briefly. Return chicken to skillet, interspersing with lemon slices. Heat until sauce thickens. Add capers. Sprinkle with minced parsley.
Add 2 cups hot water to jello. Fold in the orange juice (undiluted). Add mandarin oranges (drained) and the pineapple (not drained). Let jell in the refrigerator. Fix lemon pudding with one cup milk and let firm up. Blend in the Cool Whip and spread on top of the jello. Serve.
Add ketchup, onion mix, onion and enough water to make consistency of spaghetti sauce. Simmer for 30 minutes. Brown hamburger. Combine hamburger and ketchup to cooked macaroni. Place all ingredients in a greased casserole dish and sprinkle cheese on top. Bake at 375° until cheese is melted, then serve.
Mix thoroughly. Pat firmly into mold. Refrigerate at least 4 hours. Unmold and ice with softened cream cheese.
Combine all ingredients; stir well. Cook for 1 hour. Or cook in slow cooker on low for 10 to 12 hours; or on high for 5 to 6 hours.
Cut broccoli flowerets into bite size pieces and wash thoroughly. Drain well. Add onion, raisins and bacon. Mix mayonnaise, cheese, sugar and vinegar. Toss the 2 mixtures and refrigerate for at least 3 hours.
Mix first 6 ingredients together and add shrimp in last. Best served with Club crackers.
Boil together 5 minutes the brown sugar, salt, tomato paste and water. Melt oleo and pour over bread, then pour over tomato sauce. Lift bread carefully with table knife to make sure bread is covered with sauce. Bake, uncovered, at 350° for 30 minutes.