HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash avocado with fork or blender. Mix avocado, sour cream, mayo and taco seasoning. Season to taste with red pepper and Tabasco. Spread bean dip across the serving platter. Spread mix from avocado mix over bean dip. Cover with grated Cheddar cheese (sharp). Add grated Monterey Jack pepper cheese. Cover with chopped tomatoes. Cover with chopped green onions. Finally, add chopped black olives.
Mix all ingredients and pour into a casserole dish. Bake at 350° to 375° for 40 minutes.
Cream butter, shortening and sugar well, until light and fluffy. Add eggs, which have been well beaten. Combine flour and baking powder; add to creamed mixture. Add with milk. Stir in flavorings. Spoon into 10-inch tube pan or one large enough for 12 cups. Bake at 325° for 1 1/2 hours or until done. Cool in pan 10 minutes before turning out.
In a medium-sized bowl, mash bananas. Melt chocolate with water, either in microwave or top of double boiler. Add melted chocolate and water to bananas, stir and freeze before serving.
In a large bowl, blend together all ingredients. Pour into 9-inch unbaked pie shell. Bake at 375° for 50 to 55 minutes or until knife inserted near center comes out clean. Refrigerate at least one hour.
Brown sausage. Beat together eggs, milk, mustard and sausage. Stir in cheese. Pour over bread cubes. Refrigerate overnight (absolutely necessary) in 9 x 13-inch pan. Bake at 325° for 1 hour.
Combine chocolate chips, cream cheese, and butter in microwave safe bowl. Melt on 100% power for 30 seconds, then stir. Repeat until smooth. Stir in vanilla, triple sec and powdered sugar. Pour into pie shell. Chill 6 hours or overnight. Spoon sliced strawberries on top of pie and top with whipped toppings.
Combine all ingredients; place in greased casserole. Place casserole in pan of water. Bake in preheated 350° oven for about 45 minutes or until knife inserted in center comes out clean.
Melt margarine, mix together margarine, flour and pecans. Pat in greased 9 x 12-inch casserole dish. Bake at 350° for 25 minutes. Let cool.
Cream these and spread in a 9 x 13-inch pan. Bake for 15 minutes in 350° oven. Cool this.
Cook noodles. Drain. Place half of noodles in bottom of 2-quart casserole dish. Brown beef. Combine with tomato sauce. Combine next 5 ingredients. Place on noodles. Add rest of noodles. Top with sauce. Pour butter over top. Place in a 375° oven for 45 minutes.
Prepare broccoli by cutting and using only the tops. Fry, drain and crumble the bacon. Sliver the onion; add raisins.
Drain and set aside noodles. Mix Ricotta with Parmesan, spinach and eggs. Spread a thin layer of spaghetti sauce in bottom of large 10 x 15-inch lasagna pan. Top with a layer of cooked noodles, then a thin layer of Ricotta mixture and layer of peas. Scatter sliced Mozzarella over vegetables and spread a layer of sauce. Repeat layers lasagna, Ricotta, another vegetable, Mozzarella and sauce. Finish with noodle layer. Spread sauce over top and sprinkle extra Parmesan cheese. Bake 30 minutes, covered, then 30 minutes uncovered at 350°. Let sit for 10 to 15 minutes before cutting.
Combine all ingredients. Store in refrigerator until time to use. Cut fresh fruit to serve with dip, such as strawberries, cantaloupe, honeydew, etc.
Fry bacon. Fry hamburger with onion. Crumble bacon and add to hamburger and onion mixture. Place in casserole. Add butter beans, kidney beans and pork and beans with all their water. Add white sugar, brown sugar, ketchup, mustard, molasses and salt. Bake at 350° for 70 minutes, uncovered.
Crumble and brown sausage and drain. Beat eggs with milk and salt. Layer bread cubes, sausage and cheese in a 9 x 13 x 2 inch casserole dish. Pour egg mixture on top. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 - 8.
Make syrup of first 4 ingredients. Chill. Pour into punch bowl. Add chilled juices, ginger ale and ice.
Cream oleo, sugar and eggs. Add baking soda, salt, cinnamon, nuts and vanilla. Add flour and applesauce alternately. Bake at 400° for 10 to 15 minutes. (Batter will keep in covered container in refrigerator for 6 weeks.)
In mixing bowl, combine peas, cauliflower, celery and onions. In small mixing bowl, blend salad dressing (or mayonnaise) with sour cream. Pour over vegetable mixture; toss to coat. Stir in pecans; sprinkle bacon on top. Refrigerate.
Melt butter in 6 1/2-quart crock-pot. Add half and half, cream soups and clams. Cook on low for 6 hours.
Combine meat, salt and pepper. Mix well. Pat meat in bottom of a lightly greased 1 1/2-quart casserole. Top with a layer of onions, then carrots, ending with potatoes. Sprinkle with salt and pepper. Mix soup and water until smooth. Pour evenly over meat and vegetables. Bake in a 350° oven for 1 1/2 hours.
Brown hamburger, green pepper, onion and celery. Mix rest of things together and add to meat mixture. Simmer for awhile.
Mix all ingredients together in a pan. Cook, stirring constantly, over low heat until the mixture is stiff. Cool the dough. Knead until smooth. Shape as desired. Store in an airtight container. The clay will harden overnight.
Combine beans, soup and seasonings and 1/2 of onions. Mix well. Pour 1/2 of mixture in casserole dish; top with cheese and then pour remainder of bean mixture on top of cheese. Sprinkle top with other 1/2 of onions. Bake at 350° for 30 to 45 minutes. Let stand for 20 to 25 minutes before serving. Serves 8.
In skillet, brown the ground chuck, that has been seasoned with the taco seasoning mix to taste (I use about 2/3 of package).
Peel and wash the potatoes, then dice and cook until tender. Drain potatoes and place in a large bowl. Chop the celery and onion in small pieces. Dice pickles. Place celery, onion and pickles in the potatoes.
Mix flour, salt, mustard and garlic powder together in bag. Place chops one at a time in bag and flip around. In skillet, brown chops in 2 Tbsp. oil. Place in slow cooker. Pour in chicken and rice soup. Cover and cook on low 6-8 hours.
Mix together first 5 ingredients. Roll into small balls, brown in skillet until done. Place meat balls in crock-pot. Add soup and Worcestershire sauce and turn to coat meat balls. Cook in crock-pot until desired doneness.
Place all ingredients in roaster pan. Cover roaster and bake in oven at 250° for about 2 1/2 hours or until beef is tender. Baste and turn meat several times during cooking. Take out of oven and cool overnight in refrigerator.
Preheat oven to 350°. Cook cabbage in salted water, uncovered, until fork-tender. Drain off water and place cabbage in 12 x 8 x 2-inch baking dish. Dot with butter.
Crush entire package of chips then line casserole dish with 1/2 of chips. Next place all of tuna on top first layer of chips and top with remaining chips. Mix soup and 1/2 can milk well and pour on top of all layers. Heat in microwave for about 10 minutes or until heated completely.
Mix all ingredients and brush all over steak. Salt and pepper. Refrigerate at least 5 hours; no longer than 24 hours. Cook at 250° for 3 hours.
Stick 4 small oranges with cloves. Bake for 20 minutes at 350°. Heat spices and cider. Add cinnamon sticks and bring to a boil. Put in bowl to serve. Put oranges in to float.
Cut apple in half and core. Chop 1/2; reserve other 1/2 for garnish. In small skillet over medium-low heat, heat olive oil and add chopped apple. Cook 1 minute, then add shallots and sugar. Continue cooking until apple is tender, 1 minute. Add lemon juice and remove from heat. Cool, then puree in blender until smooth. Pour pureed mixture into bowl. Add the Dijon then slowly whisk in the oil. Add the 1 teaspoon lemon zest, 1/2 teaspoon thyme and season with 1 1/2 teaspoons salt and pinch of cayenne pepper. Stir in the water. Cut the remaining 1/2 apple into 1/4-inch dices. Toss with dressing; refrigerate.
Preheat oven to 425°. Mix dry ingredients in a large bowl. Slowly add milk, beaten egg and vegetable oil and mix well; set aside. Coat a 10-inch cast-iron skillet with additional vegetable oil and place in preheated oven for approximately 10 to 15 minutes (oil should start to smoke). Remove the skillet and pour in batter. Reduce oven heat to 400° and bake for 20 to 25 minutes. Remove bread from oven and brown under a broiler. Turn out onto an ovenproof plate and serve hot with melted butter.
Blend the milk with water and pour over slightly beaten eggs. Add salt. Pour in an unbaked pastry shell. Sprinkle with desired amount of nutmeg. Place in a pan filled with hot water while baking. Bake at 300° for approximately 40 minutes.
Cream the first 5 ingredients in small bowl.	Combine flour, cocoa and salt. Blend into creamed mixture. Chill 1 hour or until firm enough to handle. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place on lightly greased cookie sheet. Press thumb gently in center of each cookie. Bake at 350° for 10 to 12 minutes and remove from pan gently. Press kisses or cherries in center of each cookie. Cool.
Trim the cutlets, flatten them lightly with a cutlet bat, and with a sharp knife make nicks round the edges so that they will not curl up when cooking. Dip the cutlets into the beaten eggs and then coat them with breadcrumbs, pressing them well into the meat to form an even coating.
Mix dry ingredients together and save out 1/2 cup. Add milk and butter; mix until blended. (It will be lumpy.) Pour into greased 9 x 13-inch pan. Sprinkle 1/2 cup dry mixture over top of the cake and bake at 350° for 30 minutes.
Brown chicken pieces in half of the margarine; when browned, take out and set aside. Add rest of margarine, garlic and rice; brown slightly. Add broth and cook until liquid is absorbed. Put chicken pieces back in pan and warm. When served, put cheese on top. Serve with tossed salad.
Combine margarine and sugar, creaming until light and fluffy. Add eggs, buttermilk, flour, soda and spices. Mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto greased baking sheet. Bake at 300° for 25 minutes. Makes approximately 7 dozen.
Simmer tomatoes about 5 minutes. Add corn, green pepper, onion, butter and pepper and cook slowly for 15 minutes. Place alternate layers of vegetable mixture and bread crumbs in greased baking dish, ending with a layer of crumbs. Dot with unsalted butter and bake in a hot oven (400°) about 20 minutes or until browned.
Melt peanut butter and butterscotch morsels together in a heavy saucepan over low heat. Add noodles and peanuts to mixture and mix well until coated. Form little clusters on foil and set in refrigerator to harden. Makes 24 haystacks.
Shape beef into 4 patties 1/2-inch thick. Cook patties in skillet until browned. Pour off fat. Add soup, heat to boil. Cover and cook over low heat 5 minutes or until done. Top with cheese. Serve on rolls with soup mixture for dipping.
Cook squash; drain, mash and add remaining ingredients, adding sour cream last. Pour into a 2-quart casserole dish and bake in 350° oven until brown and bubbly. Yields 8 to 10 servings.
Cook peas in boiling water until tender-crisp; plunge in cold water. Reserve. In large skillet melt 2 tablespoons butter and saute apple slices until mushy. Sprinkle with sugar and turn up heat to brown. Remove and reserve.
Mix and add 1/4 pound grated cheese. Bake 1 hour at 325°.
Season meat, add onion	and press into a flat greased baking dish. Add hot tomato soup, undiluted. Bake at 350° for 35 to 40 minutes or until done. (You can substitute cream of mushroom or celery soup, if you desire.)
Cook noodles according to package directions, drain and set aside. Saute celery, pepper and onion. Mix soup, milk and salt, stirring constantly. Add remaining ingredients. Add to noodles, pour all into a buttered casserole. Top with crumbs (crush saltine crackers and mix with 2 tablespoons melted butter). Bake 30 minutes at 400°.
Mix 3 or 4 minutes, then add chips by hand and fold in. Pour into greased tube pan and bake in a 350° oven for 1 hour.
Sprinkle jello over cottage cheese in bowl. Stir to mix well. Add pineapple, oranges and pecans. Fold in whipped topping. Spoon into serving bowl. Chill until serving time. Yields 4 servings.
Combine buttermilk and cheese. Sprinkel chicken with flour and seasonings, then dip in buttermilk mixture coating both sides and using entire mixture. Dip chicken into crumbs, turning to coat both sides. In small nonstick skillet, heat oil. Add chicken. Cook, turning once until done. Serves 1.
Mix together flour, sugar, eggs and baking soda. Stir in pineapple. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 35 minutes.
Mix all ingredients together. Beat for 2 to 4 minutes. Pour into 6 greased and floured cake pans. Bake at 350°. Time is short! Watch closely.
Combine cookie crumbs and 1/3 cup butter and press into bottom of a buttered 9 x 13-inch pan. Refrigerate 1 hour. Then spoon softened ice cream over crust and freeze until ice cream is hard.
Mix all ingredients; spread in oblong pan, greased, about 13 x 9 x 2-inch size. Heat oven to 350°. Bake until golden brown, about 35 minutes. Let stand 10 minutes. Cut into squares.
Mix shortening and boiling water. Add eggs, sugar and salt. Mix and cool. In a bowl mix flour, buttermilk, soda and Bran Buds. Mix everything together. Cover and let set overnight in refrigerator.
Mix all together and bake for 45 minutes at 350°. Great with barbecue and large groups.
Mix all ingredients; pour in 9-inch unbaked pie crust. Bake 45 minutes at 350°.
Mix up 2 packages of pudding as directed on package. When it has set, spoon it into ice cream cones and eat. Makes 16.
Pour condensed milk into a large bowl. Fold in the Cool Whip, mixing very well. Add lemon juice and stir well. Pour into 2 graham cracker pie crusts. Chill for 2 hours and serve.
Combine all ingredients, except rolls, and mix well. Separate crescent rolls into 4 rectangles. Spoon 1/2 cup of mixture onto center of each rectangle. Seal and brush top with 1 tablespoon melted margarine. Bake for 20 to 25 minutes at 350°. Serves 4.
Slice cucumbers crosswise, about 4 or 5 slices per inch. Cover with white lime dissolved in 2 gallons of water. Soak for 2 hours. Rinse well. Cover with clean, cold water. Soak for 2 hours. Drain, then add the sugar, cloves and mixed spices tied in bag, salt and vinegar. Let stand overnight in this solution (use container you cook them in). In the morning, put on stove and boil 35 minutes. Put in jars and seal.
Melt butter in frying pan and place chicken in hot butter. Cook over medium heat until lightly browned. Turn chicken over and add artichokes and mushrooms. Then, add sherry, chicken stock, whipping cream, salt and pepper. Cook until sauce becomes a creamy consistency and add green onions. Serve.
Cream together until fluffy in large mixing bowl the shortening, margarine and sugar. Beat in thoroughly the eggs. Stir in flour alternately with milk and vanilla. Bake in 2 (9-inch) pans for 25 to 30 minutes at 350°. Cool. Serve with Pineapple Filling and Double Boiler Frosting.
Mix salt, flour and powder. Add Crisco with knife, cutting in. Add milk to make soft dough. Drop onto chicken and broth or beef stew. Cover closely and steam 15 to 20 minutes, then remove cover.
Melt half the butter in large skillet or heavy bottomed pot. Prepare veggies. Add green pepper, onion, celery and seasonings. Saute 5 minutes. Add potatoes. Combine clam juice and liquid from canned clams. (Yields 2 cups.) Add to mixture and cook over medium heat.
Mix together first 7 ingredients. Put pork pieces into crockpot; pour mixture over top. Top with onion slices. Cook 8 hours on low or 4 hours on high.
Brown chili meat and drain well. Add all ingredients and let cook for 15 minutes. Season to taste. Add bay leaves last. Let simmer about 2 or 3 hours, stirring every once in a while.
Mix ingredients together well. Shape into 20 meatballs. Cook over medium heat for 20 minutes, turning occasionally. Or, place in an ungreased baking pan; bake at 350° for 15 minutes or until brown.
Cream shortening, add sugar gradually. Add unbeaten eggs and rind. Sift flour before measuring. Sift dry ingredients together and add alternately with milk to first mixture. Drop from a teaspoon onto a greased baking sheet. Bake in a 375° oven about 15 minutes. While still warm, spread with frosting.
Mix all ingredients in saucepan and heat over low temperature until thickened. Pour into baked pie shell.
Drain corn and green beans. Set aside. Chop celery, bell pepper and green onions and mix with corn and green beans. Blend vinegar, oil, sugar, salt and pepper in saucepan and bring to boil. Set aside and let cool.
Preheat oven to 350°. Melt 3/4 cup butter in a heavy 10-inch skillet. Sprinkle the brown sugar and strawberry gelatin over butter. Drain the crushed pineapple over gelatin mixture. Prepare cake mix according to directions on package, using reserved pineapple juice plus water to measure 1 1/3 cups liquid. Pour cake batter over pineapple mixture. Bake for 50 to 55 minutes. Immediately turn Upside-Down Cake onto a serving dish.
Mix and press into 9 x 13-inch cake pan. Bake 30 minutes in a 350° oven until golden brown.
Combine first 5 ingredients. Sprinkle jello over mixture and stir well. Spoon mixture into a 13 x 9 x 2-inch dish. Combine pecans and coconut; sprinkle over salad. Chill 6 hours or overnight. Yields 15 servings.
Cook macaroni according to directions on package; drain well. Layer 1/3 of macaroni in greased 2-quart casserole. Sprinkle 1/3 of cheese. Repeat procedure and top with remaining macaroni (reserve remaining cheese).
Prepare vegetables and place in top of steamer. In a kettle, cook garlic and pepper flakes in oil, over low heat, stirring until the garlic is softened. Add tomatoes and boil, stirring, for 5 minutes or until thickened to a puree. Stir in basil and salt and pepper to taste.
Preheat oven to 375°. Saute peppers in 2 tablespoons of margarine. Add diced onions. Saute until clear. Add chopped up meat. Stir until meat is softened. Set aside. Beat eggs, milk and water together. Add salt, whit pepper, nutmeg and parsley flakes. Fold cut pieces of cheeses into mixture. Add onions, peppers and meat. Stir all ingredients thoroughly. Pour mixture into two 9-inch pie shells (deep dish). Place in oven for 45 minutes. Test for doneness by inserting a knife in the center. If it comes out clean, it's done. Glory!
Chop peppers and celery into small pieces. Mix all other ingredients together. Cover and keep in refrigerator.
Combine all ingredients in bowl; mix well. Pack into an 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes. Store covered. Cut into 25 squares.
Mix well by hand, will be thick. Roll into small balls (your desired size). Place on cookie sheet; press down with fork. Keep putting fork in water so dough won't stick to fork. Cook at 250° until brown, 10 minutes.
Wash peppers and halve. Remove ribs and seeds. Cut lengthwise into 1/4-inch thick slices. Scrub zucchini and cut crosswise into 1/2-inch thick slices. Wash eggplant. Cut lengthwise into quarters, then into 1/4-inch slices.
Slice carrots and cook 5 minutes. Drain. Add other ingredients and refrigerate overnight before serving.
Mix flour, sweet potatoes, butter, sugar and soda. Mix with buttermilk until desired consistency. Roll and cut. Bake a 400 degrees for 15 - 20 minutes.
Cook lasagna according to directions on box. Mix vegetables together. Mix cheeses, eggs, salt and pepper.
Brown beef. Add water; simmer until tender. Add water as necessary while cooking. Add mushrooms (include juice) and beef base. Thicken broth.
Butter a 9 x 13-inch casserole dish. Cover bottom with bread slices. Cover with slices of Cheddar cheese. Sprinkle with onion. Cook and crumble the sausage; drain and cool a bit and layer over the onion. Sprinkle sausage with grated cheese (as much as you like). Put bread cubes on top of sausage and cheese. Refrigerate overnight and/or beat eggs with milk and mustard. Add salt and pepper and pour over the casserole. Let set for 1 hour. Bake 50 minutes at 325°. Great served with blueberry muffins.
Scoop ice cream into serving dishes. Heat pie filling and spoon over ice cream. Soak sugar cubes in rum or rum extract; place on cherries and ignite. Makes a quick and easy festive dessert.
Combine all ingredients. Chill. Shape on serving board to resemble pine cone and garnish with almonds or pecans.
Put package of yeast in the warm water. Beat eggs, salt and sugar. Add the yeast mixture. Add oil. Add sifted flour, alternating with warm milk, until all is incorporated. Store in refrigerator overnight.
On waxed paper, coat chicken with flour. Preheat oven to 375°. In skillet, heat salad oil. Cook chicken pieces until light brown. Mix cheese, wine, chicken soup, salt and pepper in dish. Put chicken in mixture. Bake for 30 minutes.
Put all ingredients (except water and roast) in cheese cloth with ends tied to form a small bundle of spices. Place roast in crock-pot and pour water over it. Put spice bundle on top of roast. Cook on low all day. Serve on buns; dip in juice. Wonderful.
Combine cake mix and instant pudding. In a separate bowl, add sour cream, oil, Kahlua, eggs and vanilla. Beat well. Add cake mixture and mix together thoroughly. Mix in walnuts and chocolate chips. Pour into lightly greased pan. Bake at 350° for 45 to 60 minutes.
Mix and roll into balls. Bake on ungreased cookie sheet at 350° for 15 minutes or until brown. Can be frozen.
Brown onion, celery and garlic in stew pot. Add all other ingredients. Cook at low boil for 15 to 20 minutes.
Brown spareribs. Add garlic salt, ginger and pineapple juice. Simmer until half soft. Remove ribs and refrigerate separately overnight. Remove solidified fat from liquid. Combine ribs and liquid in pot. Add shoyu, vinegar and brown sugar. Season with salt, pepper and ajinomoto. Thicken sauce if desired.
Melt peanut butter and margarine in heavy pan on medium heat. Stir in vanilla. Mix well. Slowly add sifted confectioners sugar. Roll in balls. Melt chocolate chips and Paregin. Dip balls in chocolate. Put on wax paper to dry.
Saute onion and garlic in oil. Brown hamburger with chili seasoning. Add tomatoes and kidney beans; cook for approximately 15 minutes. Add refried beans, mixing well. Cook about 3 minutes and set aside.
Combine orange slices, dates, nuts and coconut with 1/2 cup flour and salt. Set aside. Cream shortening and sugar. Add eggs, one at a time. Beat well. Combine soda and milk. Add alternately with flour; beat well. Add orange slices, dates, coconut and nut mixture. Mix well. Turn into 1 large or 2 small well-greased and floured tube pans. Bake 1 hour and 45 minutes at 350°.
Mix all ingredients together. Bake in muffin tins for 15 minutes in a 350° oven. Makes 1 1/2 dozen muffins.
Thaw and drain fruit, reserving syrup. Cut up strawberries, if whole. In medium saucepan, combine reserved syrup, 1 cup water, sugar, cinnamon, nutmeg and cloves. Blend 1 tablespoon water with cornstarch. Stir into syrup mixture. Cook and stir until thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired.
Wash and sort beans. Cook them in cold water. Add salt later. Cook until real done and tender. Drain and mash.
Blend together all ingredients except the last two. Wash and slice apples; dip in orange juice. Drain. Arrange in circle on a pretty plate and place dip in center in a bowl. Sprinkle additional chopped peanuts on top of dip. Refrigerate leftovers.
Wash the meat, salt and dust with caraway seed. Place fat side up (this can be scored in little squares, if desired) in your roasting pan. Add a little water, cover and place in a 350° oven. After an hour or so, turn and return to the oven, uncovered, and bake until the skin is red and the meat is tender. Roasting time depends mostly on the quality and size of the roast. Allow on the average about 30 minutes to the pound. Baste frequently with the dripping from the pan.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake in 350° oven for 35 minutes or until done. Top with glaze.
Fry a few slices in butter. Top with cheese slices, leaving in the pan until cheese is melted.