HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake chicken breasts, cool, cut into cubes. Mix together both cans of soup, broth, Ro-Tel and onion in large bowl. Place 1/2 bag of doritos into bottom of greased casserole dish. Place cubed chicken on top of doritos; pour soup mixture over chicken and doritos, slice velveeta cheese and place on top of soup mixture crush other 1/2 bag of doritos and cover the top of casserole. Bake in oven at 325° about 30 minutes or until bubbles up and cheese is melted.
In a small bowl, combine all ingredients, except pita bread and lettuce. Refrigerate to chill. Fill pockets with ham and shredded lettuce.
Crush 12 crackers, mix with beef, onion, 2 Tbsp. chili sauce, parsley and egg. Pat meat mixture into 12 x 8 inch rectangle on waxed paper. Reserve 2 Tbsp. cheese; sprinkle remaining cheese and broccoli onto meat mixture. Coarsely break remaining 12 crackers. Sprinkle over broccoli. Press lightly into meat mixture. Roll meat into a jelly roll fashion and seal ends. Place loaf into a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 50 to 55 minutes. During last 5 minutes of baking, spread remaining 2 Tbsp. chili sauce over meatloaf; sprinkle with reserved cheese.
Melt butter and sugar together. Beat well and bake at 350° for 40 minutes. When cooled, cut into squares.
Combine first 5 ingredients in small saucepan. Bring to a boil for 1 minute. Let cool completely. Combine the remaining ingredients; toss lightly. Pour marinade over vegetables. Stir gently. Cover and refrigerate overnight.
Chop beef into small pieces. Mix everything together. Pull out bread to make a bowl and place pieces of bread around bread. Pour dip into bread.
Press crescent rolls on cookie sheet. Seal perforations. Bake at 350° until done. Mix together the cream cheese, dill weed, mayonnaise and garlic or onion powder. Spread on baked crust. Finely chop the salad vegetables. Sprinkle over pizza and top with Mozzarella cheese. Press down into cream cheese mixture. Serve!
Cook sauerkraut in water. Drain; set aside. Saute onion in bacon drippings. Add cooked sauerkraut. Cook sausage (boil); remove sausage. Cut into bite size pieces and add to sauerkraut mixture.
Drain 1 cup of juice from each can of fruit and add 4 tablespoons Tang. Mix with puddings and cook until it boils. Add canned fruit and bananas to cooked mixture and chill overnight, if possible. (Other fruits may be substituted if desired.)
Chop a small bunch of green onions. In a large frypan or Dutch oven, melt butter. Saute crab meat, shrimp, scallops and onions about 10 minutes until onions are translucent. Add milk, cream of shrimp soup and wine. Heat thoroughly and then add the peas. Cover and simmer for about 10 minutes. Serve over rice or thin noodles. This recipe is very easy, yet tastes special. Serves 6.
Spread 1/2 of stuffing in 13 x 10-inch casserole. Heat 1/2 cup butter and water. Pour over mixture. Saute onion and celery in 2 tablespoons of butter. Mix chicken, onion, celery, mayonnaise, salt and pepper and spread over stuffing.
Split Twinkies in half lengthwise. Line a 9 x 13-inch pan. Spread pudding, then layer remaining ingredients. Chill before serving.
Sift the first 4 ingredients into a bowl. Rub in butter; mix in enough milk to make a soft but not sticky dough. Turn the dough onto a floured surface; knead it lightly. Roll the dough out to a thickness of about 3/4-inch; cut as many scones as possible, using a 2 1/2-inch round cutter. Gather up the scraps; re-roll them to cut out more scones. Bake at 425° on a cookie sheet for 10 minutes, or until well risen and golden brown. Cool on a wire tray. Makes 8.
Mix together shortening, sugar, egg and molasses. Then add sour milk or buttermilk. Then add flour mixture. Mix well. Drop by teaspoonful onto prepared cookie sheet. Bake at 350° for 12 minutes. Makes about 3 1/2 dozen cookies.
In a large pot or Dutch oven, brown sausage. Add onions; cook until clear. Drain off any excess fat. Add wild rice to sausage; cook according to package directions.
Microwave sugar and corn syrup on High 4 minutes. Mix in peanuts; microwave 3 to 4 minutes until light brown. Mix in butter and vanilla well. Microwave 2 minutes. Add baking soda. Gently stir until light and foamy. Pour mixture onto greased pan. Let cool 1/2 to 1 hour. Break into pieces.
Melt margarine. Saute onions and celery in it until tender. Cook broccoli for half the time listed on package. Cook rice as usual, until done. Combine all ingredients and bake at 350° for 30 to 40 minutes.
In a nonstick pan, heat celery. Cover and cook on medium heat until crunchy (about 5 minutes). Dissolve chicken soup in water; add celery, onion powder and pepper. Heat soup on medium heat for about 10 minutes to blend all ingredients.
In saucepan, bring 2 cups water to boil; add butter and oatmeal. Simmer 1 minute. Remove to a large bowl and let cool to 120° to 130°. Heat the remaining water to 120° to 130°; add yeast. To the oatmeal mixture, add 1/2 flour. Mix well. Add enough remaining flour to make a soft dough. Turn out on floured surface and knead 6 to 8 minutes, or until smooth and elastic. Add additional flour if necessary. Place dough in greased bowl and turn once. Cover and let rise until double (1 hour). Punch dough in half, divide and shape each half into balls. Place 1-inch apart in a 9 x 13-inch pan. Cover and let rise until double, 40 to 60 minutes. Bake at 350° for 20 to 30 minutes.
Cook onions in butter until golden brown. Add water, bouillon cubes, Worcestershire sauce, paprika and pepper. Simmer for 15 to 20 minutes. Serve with croutons and Mozzarella cheese.
Cut the potatoes up and cook in a little water about 1/2 hour or until soft. Mash and add the butter, sugar and flavoring. Mix well. Add pecans and raisins. Pour into casserole dish and bake at 375° for 25 minutes. Put the marshmallows on top and return to oven about 5 more minutes. If there is any souffle left at the end of the meal, be sure to pick the leftover marshmallows off before reheating.
Melt butter, chocolate chips and peanut butter together. Pour over Crispix cereal. Mix until cereal is well coated. Take confectioners sugar and pour into a brown paper bag. Add cereal mixture and shake until covered.
Grease a 9 x 13-inch pan with margarine. Mix pudding, milk and sugar thoroughly. Fold in Cool Whip. Layer, starting with crackers, half the mixture, crackers, half the mixture and crackers. Top with icing and let refrigerate for at least 24 hours. Great!
Cook meat and onion. Do not brown meat. Add celery, tomatoes and Worcestershire sauce. Cook slowly for 15 minutes. Mix with cooked spaghetti, then pour in baking dish. Bake 45 minutes at 350° to 375°.
Sift together, flour, soda, cream of tartar and salt, (several times). Cream butter and sugar until light. Add eggs, then Anise seed. Chill until firm enough to shape. Shape into small balls an inch in diameter. Sprinkle more anise seed on greased baking sheet and place dough balls far apart. Bake in hot oven, at 400 degrees for 8 minutes.
Put rhubarb into crock and pour boiling water over it. Cover and let stand for 24 hours. Strain and reheat; add sugar, raisins and lemons. When lukewarm, add one half yeast cake, dissolved in a little water. Keep well covered for four weeks, stirring often. Strain and filter, then place in bottles and completely seal after fermenting has stopped.
Wrap chicken breasts in foil and bake at 400° until tender, about 1 hour. Cool and debone, and save broth. Cut chicken into strips.
Mix well. Store in airtight container. Use 2 or 3 rounded teaspoonfuls per cup. Add boiling water.
Begin to saute onion in butter or oil, then add ground beef, salt, paprika and black pepper. When onions are sauteed and meat is lightly browned, remove from fire; drain excess fat and set aside. In a 4-quart casserole with cover, begin a layering first with cabbage, then meat, repeating until meat and cabbage are used, finishing with a layer of cabbage on top. Pour the condensed tomato soup over the layered casserole; cover and bake in a 350° oven for approximately 1 hour or until cabbage is tender. Serve with white mashed potatoes. Serves 6.
Cream the shortening (butter) and sugar. Mix flour with soda, then add eggs, bananas and milk. Combine with creamed mixture and fold in nuts. Bake about 1 hour at 300°. Use 2 greased and floured loaf pans.
Wash jam jars thoroughly. Chop or coarsely mince raisins, sultanas (white raisins), almonds and apples and mixed peels into a bowl. Stir in currants with sugar, suet and spices. Mix all ingredients together with sherry, lemon rind and juice.
Mix pudding as directed on package. Add Cool Whip and mix well. In another large bowl, layer pudding, bananas and cookies until all pudding is used. Start with pudding and end with pudding.
Soften cream cheese and mix with sour cream and taco seasoning; spread mixture in a shallow dish (pie plate works well). Top with the veggies and cheese. Refrigerate. Serve with taco or corn chips.
Brown onion. Add soup and frozen hash browns. Combine sour cream and grated cheese. Spray a casserole dish with Pam and put in potato and onion mixture. Top with sour cream and grated cheese. Crush Ritz crackers and sprinkle on top of sour cream and cheese mixture. Bake at 375° for 30 minutes, or until very crisp and golden brown.
Mix the first 3 ingredients together and press into 8 x 8-inch pan. Bake at 350° for 20 minutes. Then mix next five ingredients and pour over crust and bake 20 minutes more.
Place pork roast in crock-pot. In a medium bowl mash cranberry sauce. Stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm.
Melt 2 tablespoons butter in saucepan over medium heat; saute onions until tender. Stir in bread crumbs and toss. Remove and set aside. Melt remaining 2 tablespoons butter in skillet; stir in flour and cook 1 to 2 minutes, until smooth. Slowly add milk and cook, stirring constantly, until thickened, about 3 minutes. Add tuna and sherry; season to taste with salt and pepper. Stir until blended. Spread half of tuna mixture in buttered shallow baking dish; cover with half of bread crumbs. Top with remaining tuna and bread crumbs. Bake at 425° for 20 minutes.
Place pizza on baking sheet. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth out of red peppers. Cut a stem and eyebrows out of green pepper. Make a jack-o'-lantern face on pizza. Bake according to package directions.
In deep, 4-quart saucepan over high heat, bring 2 quarts water to boil; add tortellini. Cook 8 minutes, stirring occasionally until tender. Meanwhile, cut tomatoes into 1/4-inch dices, place in large bowl. Finely chop basil and parsley; crush garlic. Add herbs and garlic to bowl with tomatoes. Gently stir in oil, vinegar, salt and pepper to mix well. Drain tortellini and toss with tomato mixture. Serve with grated Romano or Parmesan cheese.
Sift dry ingredients together. Mix all other ingredients until light and fluffy. Add about 1/3 of the flour mixture at a time and mix well after each addition. Chill dough, shape into balls, place on an ungreased cookie sheet. Flatten with a fork. Bake at 375° for 10 minutes.
Cream butter and add sugar; stir until sugar is blended into butter evenly and smoothly. Beat egg yolks and add juice of lemon; add to butter mixture. Beat egg whites until stiff and fold into butter mixture. Split ladyfingers in half and using half of them, line the bottom of an 8 x 10-inch Pyrex dish. Put half the butter mixture over the ladyfingers; crumble the macaroons and spread over the mixture in the pan. Add the remaining half of the butter mixture; spread remaining ladyfingers on top. Refrigerate overnight; top with whipped cream or Cool Whip. Serves 12.
Beat all ingredients together. Place 1/2 of the mixture in a buttered baking dish. Cover with marshmallows. Add remaining mixture and bake at 350° for 30 minutes. Remove from oven; dot with marshmallows. Place under broiler until brown. Makes 8 servings.
Melt oleo in pan. Mix other ingredients and pour over oleo. Place in 9 x 13-inch pan and bake at 350° for 25 minutes.
Buy fresh shrimp and clean them, then cook the shrimp in butter for 5 minutes. Remove from pan. Put mushrooms, onion and green pepper in same pan, lower heat and cook 10 minutes. Then stir in the salt, tomato paste, chili powder and cream. Heat just long enough to heat all the way through. Serve over rice.
Layer first 3 ingredients into greased 9 x 13-inch pan. Bake at 350° for 15 minutes or until tan. Cool.
Bring to boil the sugar, cocoa, milk and margarine. Boil for 60 seconds. Remove from heat and quickly add oatmeal, peanut butter, vanilla and pecans. Drop by teaspoonfuls on wax paper. Chill 30 minutes. (May use 1 cup coconut instead of nuts.)
Crush graham crackers and add melted butter and sugar. Reserve 2 tablespoons. Press rest firmly into 8 x 13-inch pan and chill. Whip cream and add marshmallows carefully. Put 1/2 of mixture on chilled crust. Cover with fruit pie filling. Add remaining marshmallow mixture. Top with reserved crumbs. Refrigerate overnight.
Mix pineapple	and juice with jello in boiler and heat until dissolved.	Let cool and add buttermilk and Cool Whip. Congeal.
In oblong glass dish, layer 12 ounce can refried beans, layer of sour cream, layer sliced cheese and layer mild sauce on top. Microwave or bake until cheese has melted. Serve with plain or nacho cheese chips (Doritos).
Cream 1 1/2 boxes of sugar with butter. Add 3/4 cup of whipping cream. Bring to a rolling boil. Boil two minutes. Place in sink of cold water. Beat to desired thickness. Spread on favorite cake layers.
Combine flour, baking soda, cinnamon, salt and sugar. Set aside. In another bowl combine oil, pineapple and juice, vanilla, eggs, bananas and nuts. Add to dry ingredients. Stir to blend; do not beat. Pour into a 9-inch greased tube pan and bake at 350° for 1 hour or until cake is done. Cool in pan for 10 minutes. Remove from pan and sprinkle with confectioners sugar.
Place butter, onion, parsley and fennel seed in 12-cup casserole. Cover and microwave 3 minutes on High. Add mushrooms and season. Continue microwaving 3 minutes, covered. Sprinkle in flour and mix until well incorporated. Season with paprika. Pour in chicken stock and reserved clam juice. Microwave 7 minutes, uncovered, stirring twice during cooking time. Mix in clams and incorporate cream. Let stand, uncovered, on counter. Spoon sauce over hot linguini and serve at once. Cooking time: 13 minutes.
Wash and chop collard greens. Place in a large pot and cover with water. Simmer for 45 minutes; more water can be used if needed. After 45 minutes, add rest of ingredients. Stir well. Cover. Simmer for 1 hour or until greens are tender.
Bring cheese to room temperature to soften. Use mixer to gradually blend in 1/2 cup milk; add remaining milk, drained pineapple and pudding. Beat 1 minute and chill. Serve in cones. Makes 8 servings.
Mix dry ingredients together. Put together all wet ingredients in another bowl. Add to dry ingredients and beat for 2 minutes on high. Pour in greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
In bowl, place flour, salt, sugar and Crisco, then add water. Dough will need very little handling. Makes 3 pie shells.
Get a frying pan. Spray pan with oil to cover bottom. Place pan on stove eye and turn stove to #5 (fry). Place bologna in oil and watch it! When it starts sizzling, take a fork and flip it. Now do the other side. Enjoy!
Peel and wash turnips; cut into quarters or slices. Pack pieces into a clean jar, placing pieces of raw beet between layers. Dissolve salt in water and stir in vinegar. Cover the vegetables with liquids. Seal jar tightly. Store in a warm place for 10 days; then they will be ready to eat. If desired, once ready, should be refrigerated.
Beat eggs; add oil and sugar. Sift together flour and cocoa and add to mixture. Add vanilla and nuts. Pour into greased 11 x 14-inch pan. Bake at 350° for about 14 minutes.
Open and drain cans of asparagus spears and place spears in bottom of baking dish. Pat lightly with butter. Grate onion very fine and blend together with soup and the cheese. Crumble cheese crackers on top and pat with butter. Cover with foil and bake for 30 minutes at 400°. Remove foil and bake for 5 more minutes.
Mix all ingredients. Roll in balls about size of quarter. Bake on ungreased cookie sheet at 325° about 12 minutes.
Cook rice; set aside. Brown sausage with chopped onion. Drain. Add chicken broth and oregano. Add to cooked rice.
Combine eggs, sugar and salad oil. Add baby food. Sift flour, cinnamon and baking soda. Add to baby food mixture. Bake in 13 x 9 x 2 - inch baking pan at 350° for 35 minutes. Cool completely before frosting.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Combine ingredients in large bowl, putting in nuts and chips last. Mixture will be stiff. Press evenly in pan. Cook 25 to 30 minutes until set. Cool completely and cut into bars.
Combine cream cheese and evaporated milk in mixing bowl until smooth and creamy. Stir in crab meat, grated onion, lemon juice, Worcestershire sauce and garlic salt, mixing well. Cover and chill thoroughly to blend flavors.
Mix sugar, water and Karo and boil until it forms a hard ball. Beat into stiffly beaten egg white. Add vanilla and nuts and beat until ready to drop on wax paper.
In skillet, cook bacon until crisp; drain. Crumble bacon; set aside. In skillet, cook ground turkey and onion until meat is browned. Drain off fat. In bowl, combine turkey mixture, potato, evaporated milk, parsley, Worcestershire sauce, sage, 3/4 teaspoon salt and dash of pepper. Turn mixture into a 1-quart casserole.
Place all ingredients in bowl (cake mix, pudding mix, eggs, salad oil and water). Beat for 10 minutes. Pour 1/3 batter into greased tube pan. Swirl 1/2 of dry ingredients (sugar, cocoa and cinnamon) into the pan and repeat until all is used. Bake at 350° for 1 hour. Cool right side up and frost with powdered sugar.
Cream first 5 ingredients together. Stir in peanut butter. Add dry ingredients, a little at a time, mixing well. Make small balls and place on cookie sheet. Flatten balls with back of fork and decorate by pressing morsels lightly on top. Bake at 350° for about 12 minutes. Cool on rack.
Into a large bowl, combine 2 1/4 cups flour, salt, sugar and yeast. Mix at low speed, adding 2 cups hot water (120° to 130°) into the dry ingredients. Add Crisco also. Beat 2 minutes. Add 1 cup flour and beat 2 more minutes. With a spoon, mix in the rest of the flour and knead until smooth. Let rise until doubled. Make into buns and bake at 375°.
Preheat oven to 350°. With mixer, beat cream cheese in a large bowl until fluffy; gradually add condensed milk and beat until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Very slowly pour cream cheese mixture over berries. Bake at 350° for 30 to 35 minutes until center is almost set. Cool.
Preheat oven to 400°. Grease muffin tins. In small bowl, mix 1/2 cup walnuts and 2 tablespoons oats; set aside. Mix remaining nuts and oats with flour, baking powder, soda and salt. In another bowl, mash bananas. Beat in milk, honey, melted butter and egg until blended. Stir banana mixture into flour mixture just until blended. Batter will be lumpy. Spoon batter into muffin tins; sprinkle with nut-oat mixture. Bake 15 to 20 minutes until golden and toothpick inserted comes out clean. Immediately remove muffins from pan. Serve warm or cool.
Layer ingredients in order given in 9 x 13-inch pan. Bake at 325° for 1 hour.
Bring sugar and butter to a boil and boil 2 minutes, stirring constantly. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over popped corn, stirring to coat all pieces well.
Combine onions, parsley, salt, pepper, dill and salad dressing. Pour over carrots. Cover and refrigerate overnight.
In 1 1/2-quart dish, stir undiluted soup, mayo, eggs and onions until well blended. Stir in broccoli and cheese. Sprinkle with crumbs. Bake at 400° for 20 minutes or until lightly brown.
Brown meat. Add celery and mushrooms. Season to taste as desired. Cook spaghetti. Add meat mixture to spaghetti. While hot, add chunks of cheese (entire package of cheese). Mix until melted. Add stewed tomatoes. Mix. Bake to heat and assure cheese all melted at about 350° for 20 minutes.
Pop your popcorn. Pour into large baking dish. Boil first 3 ingredients for 5 minutes, then add last 3 ingredients. Pour your mixture over popcorn and work it all over real good until all is covered. Bake in oven for about 10 to 15 minutes at 300°. Stir around to cover all popcorn.
Cook vegetables in chicken broth until very tender. With potato masher, mash through mixture a couple of times to mash some of the potatoes. Add meat and continue cooking on low heat, stirring occasionally while preparing white sauce.
Slice pepper in half lengthwise without cutting stem and put in newly opened bottle of gin or vodka. Fill remaining airspace with vermouth and recap bottle. Refrigerate 8 to 16 hours. Remove pepper and store bottle in refrigerator until ready to use.
Dissolve gelatine in 1/4 cup cold water until thick. Heat soup and beat in cream cheese. Add gelatine. Cool in pan with cold water in the sink. Add remaining ingredients. Pour in greased mold and refrigerate. Unmold and serve with soda crackers.
Saute onion and green pepper in butter. Add tomato and cook until soft. Add other ingredients. Serve in chafing dish with tortilla chips.
Combine peanuts, sugar, corn syrup and salt in 1 1/2-quart glass bowl. Microwave on High for 7 to 8 minutes, stirring after 4 minutes. Add butter and vanilla; mix well. Microwave for 1 to 2 minutes; stir in soda until light and foamy. Pour onto buttered baking sheet. Let cool until firm. Break into pieces.
Heat water and dissolve jello. Put jello and all other ingredients in blender for a few seconds. Let cool.
Rinse mushrooms and trim off most of stems. Rinse watercress, drain and remove tough stems. Chop green and white part of scallion. Combine scallion with yogurt, mustard, capers, salt and pepper. Spoon over watercress and mushrooms.
Mix well and set aside the biscuit mix, wheat germ and sugar. Cream peanut butter and egg and add water and vanilla.
Brown bacon and onion. Melt cheese in double boiler and add all other ingredients. Serve warm in chafing dish or fondue with corn chips. Makes a lot.
Soak bulghur wheat in 2 cups of warm water for 1/2 hour. Chop parsley, green onions and tomatoes. Pour excess water from wheat. Combine all ingredients in large bowl. Refrigerate several hours or overnight. Serve on lettuce leaves or stuffed in pita pockets.
Combine the first 2 ingredients in saucepan. Let come to boil. Stir often. Set aside to cool. Mix the pretzels, 1/4 cup sugar and melted margarine together well. Press into a 10 x 6 1/2-inch baking dish. Blend cheese and 1/2 cup sugar until fluffy. Blend in Cool Whip. Spread over pretzel mixture. Spread first mixture over all. Chill several hours.
Cut orange rind very fine. Cover with water. Cook until tender; drain. Add 3 tablespoons water and 1 cup sugar. Boil until thick; set aside. Combine buttermilk with remaining 1 cup sugar. Beat in eggs. Sift flour with salt and baking powder. Stir into egg mixture. Stir in rhubarb and orange rind. Pour into two greased 9 x 5-inch loaf pans. Bake in 350° oven for 45 minutes.
Mix first 4 ingredients and lay raw chicken on top. Melt butter and pour over chicken. Bake at 400° for 45 minutes. Makes 4 servings.
Mix pretzels, margarine and 2 tablespoons sugar. Pat in pan and bake at 350° for 10 minutes. Blend cheese and 1 cup sugar. Add 1/2 package gelatin, which has been mixed with 2 tablespoons water. Fold in topping and spread over cooled pretzel mix. Mix strawberry gelatin and boiling water. Stir in 1/2 package unflavored gelatin, which has been mixed with 2 tablespoons water. Add strawberries. Let thicken or partially set. Spread over cream cheese layer. Refrigerate 1 hour before serving. Serves 10 to 12.
Boil broccoli and onion until done. Drain. Mix soups, add cheese, cook rice in microwave, then add to mixture and stir. Top with cheese and crumbled crackers. Bake until hot and cheese is melted.