HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger meat with oregano and garlic salt to taste. Place tortillas in 4 dinner plates. Spoon hamburger meat over tortillas, layer salsa, onion, or any additional toppings, i.e. ripe olives, mushrooms, etc. Top with shredded cheese and place in microwave oven until cheese melts.
Let lemonade thaw; mix lemonade, Cool Whip and milk until smooth. Pour in pie crust. Put in icebox and let set for 2 hours. Serve cold.
Crush Oreos; mix with melted butter and then divide into 2 pie pans. Set aside.
Set cream cheese out to soften. Beat egg whites until stiff. Add sugar to beaten egg whites. Gradually add cream cheese until smooth. Add vanilla. Pour into crust. Bake at 275° for 25 minutes. Let stand until cool, then refrigerate. Top as desired (strawberries, cherries, etc.). To make whipped topping, whip cream until stiff (do not overwhip). Add sugar and vanilla.
Bring to a boil the pineapple. Add jello, then cool real good (you might stick in the refrigerator). Add buttermilk and Cool Whip. Pour into a 9 x 13-inch dish. May be topped with nuts, if desired.
Melt and cool chocolate pieces. Cream butter until light and fluffy. Add sugar, vanilla and salt to batter and beat on high speed for 10 minutes. Add eggs, one at a time and beat 3 minutes after each egg is added. Carefully fold in chocolate quickly. Pour in pie shell and refrigerate.
Combine all ingredients; mix well. Bake at 350° for 35 minutes.
Mix milk with dry bread crumbs, then mix all ingredients (except chili sauce and jelly) together. Shape into 1-inch balls. Brown meatballs in skillet or oven. Heat chili sauce and jelly in a pan. Add browned meatballs and simmer for 30 minutes. Makes 5 dozen.
Heat honey, sherry and butter in a saucepan. Remove from heat; stir in lemon juice and salt. Pour honey mixture over turkey breast and let stand, covered in refrigerator for 3 to 5 hours. Place turkey breast on smoker grid and baste. Baste once again when almost done.
Cook vegetables according to package directions. Put into a greased casserole. Mix onion, celery, cheese and mayonnaise and spread over vegetables. Sprinkle French fried onions on top. Bake at 350° for 30 minutes.
Pour sauerkraut into casserole dish and sprinkle with rice. Add onion, meat, salt, pepper and tomato sauce. Bake at 350° for 35 to 40 minutes.
Shred cabbage and carrots. Mix balance of ingredients well. Pour over cabbage and carrots. Chill.
Layer into buttered casserole in order given, the first 5 ingredients. Season each layer with salt and pepper. Brown hamburger. Place on top of vegetables in casserole. Cover with tomato soup in which sugar and oregano have been mixed. Bake for 1 hour and 45 minutes or until vegetables are tender.
Cook rice according to directions using chicken broth instead of water. In small saucepan, saute onion and shrimp in butter. Combine with cooked rice and serve. Makes 2 side dishes.
Soften cream cheese. Add pineapple, green pepper, 1 cup nuts, onion and seasoned salt. Chill well, then form mixture into a ball. Roll cheese ball in remaining pecan pieces.
Mix sugar, flour, oleo, vanilla, pineapple and eggs. Pour into two unbaked pie shells. Bake 1 hour in a 300° oven. This pie freezes well after baking.
Mix first 3 ingredients until soft. Press in 13 x 9-inch greased pan. Mix remaining ingredients and pour over cake mixture. Bake at 350° for 40 minutes. Cut into bars.
Heat cherries and pineapple. Add sugar mixture and cook until thick. Remove from heat. Add dry jello. Let cool 30 minutes. Add bananas and nuts. Pour into crusts (any kind is great), preferably graham cracker. Cool and keep in refrigerator. Top with whipped cream.
In a large skillet, cook meat, onion and green pepper until meat is brown. Drain fat. Stir in undrained tomatoes, oats, chili powder, Worcestershire sauce, garlic salt and hot pepper sauce. Add 1/4 cup water and bring to boiling. Reduce heat and simmer for 5 to 10 minutes.
Sift flour once and then measure and mix with soda, baking powder and salt. Sift again. Cream shortening and add sugar gradually, beating thoroughly after each addition. Add vanilla and then well beaten eggs. Beat until fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste. Beat into batter and pour into 3 small or 2 large layer cake pans. Bake in moderate oven at 375° for 30 to 35 minutes. Cool.
Heat oven to 350°. Grease and flour pan. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoons into batter. Cut through batter with knife several times for marble effect. Sprinkle with additional chocolate chips if desired. Bake 25 to 30 minutes.
While broccoli is cooking, saute onions in margarine. Add soup and milk to onions, then add Cheez Whiz. Simmer 1 minute. Add broccoli, rice and seasonings. Bake in a greased casserole dish for 30 to 40 minutes at 375°.
Sprinkle chicken breasts lightly with the salt, pepper and paprika. Place in 3 1/2-quart slow cooker. Mix water and soup until well blended. (You may add sour cream and flour mixture now if you will be cooking on low temperature.) Pour liquid over chicken breasts. Sprinkle with paprika. Cover. Cook on low 6 to 8 hours. (Or cook on high for 2 1/2 to 3 hours, adding sour cream and flour mixture during last 30 minutes.) Yields 4 to 6 servings.
Bake cake as directed on package. Bake in glass pan (9 x 13-inch). While cake is still warm, make slits in cake and pour the Eagle Brand milk on top. After cake is cool, ice with Cool Whip and serve.
Heat oven to 400°. Melt chocolate chips in double boiler. Combine 3/4 cup flour, 2 tablespoons sugar and 1/4 teaspoon salt. Cut in butter until fine particles. Stir in 2 tablespoons melted chocolate. Press into spring-form pan. Bake for 10 minutes.
Combine cheeses; spread half on bottom of 8 x 8-inch pan. Split open chiles and place over cheese. Top with remaining cheese. Gradually add milk to flour. Blend well. Add eggs. Mix well. Pour over top. Bake at 325° for 45 minutes.
Line a 9-inch pie pan with your favorite pastry. Peel peaches and place in unbaked pie shell cavity side down. Cream together 1 cup of sugar and 1/3 cup of butter. Into this mixture, put 1/3 cup of flour, then add beaten egg and vanilla. Spread this mixture over top of peaches and bake in slow oven for 1 hour.
Let cream cheese and butter or margarine sit out and soften several hours before making cake. Mix cream cheese, butter and sugar together; blend well. Add eggs, one at a time, beating well after adding each one. Add cake flour. Beat well after adding cake flour. Add vanilla flavoring. Beat well. Bake 1 hour and 30 minutes at 325° or 1 hour and 45 minutes at 300°.
Preheat oven to 350°. Combine cheese and milk in saucepan and stir over low heat until smooth. Gradually add cream cheese mixture to eggs; mix until well blended. Saute onion in margarine. Add onion and remaining ingredients to mixture; mix well. Pour into pastry shell and bake 35 to 40 minutes or until set. Excellent served with fresh fruit and hot rolls. Serves 8.
Boil chicken until almost done (add salt and pepper to taste). Roll can biscuits into small balls, drop into chicken. When dumplings are almost done, add cream of chicken or mushroom soup. Cook on medium to medium-low heat until dumplings are completely done. Stir gently as to not tear chicken off bone. If too thick, add water as needed.
Cut hot dogs into bite-size pieces. Put in frying pan with remaining ingredients. Simmer slowly for 40 minutes. Sauce should be consistency of thick catsup. If liquid dries too much, add more bourbon.
Beat eggs slightly. Beat in by hand, sugar, syrup, melted margarine, salt, vanilla and chopped pecans. Pour into two unbaked pie shells and bake at 325° for 40 to 50 minutes.
Cook jello, pineapple with juice and marshmallows until thickens; cool. Mix cream cheese and Cool Whip together. Mix and add to jello mixture. Chill and serve.
Mix these 3 ingredients together, then add 2 cups chopped rhubarb. Pour into pie pan. Bake at 425° for 10 minutes and at 350° for 35 minutes.
Peel carrots and slice into thin rings. Boil until tender; drain and mash well. Add oleo, sugar and egg. Add milk, flour, cinnamon and baking powder and blend.
Combine baking mix, milk and cheese and mix with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes until golden brown. Combine butter with garlic powder; brush over warm biscuits before removing from cookie sheet.
Combine and put in a 9 x 9 pan. Bake 1/2 hour at 350°.
Brown ground beef, onion, green pepper and garlic in slow cooker pot over medium heat on top of range. Remove excess grease. Add tomatoes, beans, tomato paste, water, chili powder, season salt, cumin and pepper. Stir to combine and break tomatoes. Cover crock-pot and slow cook on heating base at setting number 3 for 6 to 8 hours. Twenty minutes before serving, cook Creamettes according to directions on package. Drain and stir into chili. Cover and cook 10 more minutes. Garnish with cheese per serving. Makes 3 1/2 quarts.
Combine first 7 ingredients in large mixing bowl. Blend on high until smooth. Set aside. Combine egg whites and salt in a medium bowl; beat at medium speed until stiff peaks form. Fold into chocolate mixture. Coat paper muffin pan liners with cooking spray; sprinkle evenly with graham cracker crumbs. Spoon batter into liners, filling 2/3 full. Bake at 225° for 30 minutes. Remove to wire racks to cool completely. Cover and chill. Before serving, sprinkle with almonds. Yield: 16 (63 calories each).
Combine flour, sugar, and cinnamon; set aside Combine eggs, butter and raisins. Add flour mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour and 5 minutes or until wooded pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and cool completely.
Preheat oven to 325°. Combine all ingredients (except noodles) in Dutch oven or 3 or 4-quart casserole. Cover and bake 3 hours adding small amount of water if mixture becomes too thick. Serve on bed of noodles.
Prepare tortellini according to directions; drain and cool. Stir in drained tuna, peas, Ranch dressing and olives.
Mix together. Microwave on High 20 to 30 minutes. Serve with taco chips.
Mix together and pour over top 1/2 can tomato juice. Seal casserole tightly with heavy foil. Bake in 250° oven for 4 hours. Can be cooked in a crock-pot also.
Brown the ground beef and drain fat from it. Next, in a large bowl, mix cream cheese until blended well with spoon. Then add Pace picante sauce. Serve hot. Makes enough servings for a party of 30 people.
Cook meat until tender. Mix ketchup, mustard, onion, water and bouillon together in a large bowl. Pour over meat; simmer for 1 to 2 hours. Cook noodles as directed. Pour meat mixture over noodles.
In saucepan, bring to a boil and boil, stirring continually until sugar is dissolved. Very slowly, add sugar syrup to 2 unbeaten egg whites in mixing bowl, beating continually with electric mixer until stiff peaks form, about 7 minutes. Add 1 teaspoon vanilla.
Brown hamburger and onion in skillet. In large pot, combine hamburger and onion and remaining ingredients. Bring to boil. Sprinkle rice or barley over top and simmer until vegetables are tender.
Brown meat and onion. Drain grease; add taco seasoning mix. Let cook into the meat for a few minutes. In another pan, heat enchilada sauce. Dip tortillas in sauce and place in a round casserole dish; spoon meat on tortillas and chopped olives and cheese. Then repeat: tortilla, meat, olives and cheese. The last layer should show just the meat and cheese. Pour any leftover sauce over the top. Bake at 350° until hot. I think about 45 minutes. You can also add chopped chilies, if you desire.
Mix together oil, vinegar, salt and sugar. Dice and mix vegetables. Pour oil and vinegar mixture over vegetables. Mix and serve with peas, beans, potatoes, etc.
Brown ground beef; drain. Add all other ingredients. Bring to a boil over medium heat. Reduce heat. Simmer for 15 to 20 minutes. Serve with garlic bread.
Combine carrot, zucchini, mushrooms, onions, green pepper, cheese, salt and salad dressing. Mix thoroughly. Place a rounded teaspoonful of vegetable mixture on each toast round. Place on microwave-safe plate. Microwave on High until cheese melts. Watch closely. Makes 24.
Combine cranberries and sugar; mix well. Cover and chill 2 hours. Beat evaporated milk until soft peaks form; fold in marshmallows. Cover and chill 2 hours. Combine cranberry mixture, marshmallow mixture, pineapple and pecans in a large bowl. Stir gently until well mixed. Cover salad and chill. Yields 12 servings.
Boil chicken until done. When cool, shred chicken. Mix all ingredients together. Place in a casserole dish. Place leftover crumbs on top. Bake at 350° until brown on top and sides.
Combine all ingredients in a large bowl. Peel eggs and cut in slices. Toss to mix well.
Cook potatoes in water to cover until tender. Peel. Slice into baking dish. Blend sugars and flour. Stir in water; add butter, vanilla and nutmeg or cinnamon. Bring to a boil in saucepan. Pour over potatoes. Bake at 350° for 30 minutes, basting with syrup.
Mix together all ingredients except powdered sugar. Drop by teaspoon into powdered sugar and roll. Place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine pudding mix, gelatin, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thickened. Fold in half of whipped topping, blending well. Stir in strawberries. Pour into pie shell and chill until set, 1 to 2 hours. Garnish with remaining whipped topping and more strawberries.
Mix sugar, oleo, and graham cracker crumbs. Put 2/3 in bottom of 9 x 13 dish. Mix jello and hot water; let cool. Cream sugar, cream cheese, and lemon juice. Mix jello and cream cheese mixture; add whip cream. Blend lightly and pour into crust. Sprinkle remaining crumbs on top.
Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm. Serves 4.
Mix Dream Whip according to directions and set aside. Mix first three ingredients and set aside. Mix flour, sugar, margarine and nuts. Put in a 9 x 13-inch pan and bake 30 minutes at 350°. Let cool and crumble in same pan and spread evenly over bottom. Fold Dream Whip into cheese mixture and spread on crumbled crust. Put pie filling over this and chill.
Arrange dried beef on bottom of a greased cooker. Wrap each piece of boned chicken with a strip of bacon and lay on top of the dried beef. Mix the soup and sour cream together. Pour over chicken. Cover and cook on low 7 to 9 hours (high for 3 to 4 hours). Serve over a bed of steamed rice.
Drain juice from oranges and pineapple. Mix all ingredients together. Refrigerate overnight. Serve on lettuce.
Brown beef in oil with onions, garlic and parsley. Add tomato paste, water, salt and pepper; cook 1 1/2 hours. Mix eggs, cottage cheese and spinach. Layer in a sprayed lasagne pan the noodles, sauce, Mozzarella-cottage cheese mixture, noodles, cottage cheese mixture, Mozzarella, sauce and Parmesan cheese.
Boil water and add the tea bags. While still warm, add sugar, then set aside to cool. Combine mixed juices with tea. When ready to serve pour over ice cubes in punch bowl, then add ginger ale and sparkling water. If you would like the punch pink, use 1 quart of cranberry juice. If you want colored ice cubes, put Kool-Aid in your ice trays.
Preheat oven to 375°. Make white sauce with 4 1/2 tablespoons butter, flour, milk, cream, salt and pepper. Arrange artichokes over the bottom of a buttered baking dish. Scatter shrimp over the artichokes. Cook the mushrooms in 2 tablespoons butter for 6 minutes and spoon over shrimp-artichoke mixture. Add sherry and Worcestershire sauce to white sauce and pour over contents of baking dish. Sprinkle with cheese and paprika and bake 20 to 30 minutes. Serves 4.
Mix together and chill 3 to 4 hours before rolling. Roll into a log on Saran Wrap in pecan, parsley flake mixture. Refrigerate overnight and serve with crackers.
Combine ingredients in large boiler and cook on medium heat until all the moisture is gone, about 15 minutes. Peanuts will look pink frosted. Be careful not to overcook and scorch. Pour peanuts into a large baking pan so peanuts will be in a single layer. Cook in 300° oven for 45 minutes, stirring every 15 minutes. Remove from oven. When cooked, store in airtight container or Ziploc bag.
Dissolve gelatin in hot water. Add sugar and stir. Add cold water and fruit juices. Pour into container and freeze. One hour before, place in punch bowl and just before serving, add 7-Up. Mash, mix and drink.
Mix all together the soups, sour cream and butter. Layer potatoes, onions, sauce and cheese; top with 1 cup crushed corn flakes, mixed with 4 tablespoons melted butter. Bake in 9 x 13-inch pan at 350° for 1 hour.
Cook and stir beef in oil in Dutch oven over medium heat until brown. Stir in broth, pepper and salt; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender. Stir in water, carrots, potatoes, rutabaga and tomato sauce. Heat to boiling; reduce heat. Cover and simmer 40 minutes until tender.
Slice bananas. Drain juice off pineapple. Mix Cool Whip, pineapple and bananas. Pour mixture into graham cracker crust, cover and cool in refrigerator for 1 hour. Serve.
Mix All-Bran, crushed Quaker rounds and boiling water. Let cool. Add the remaining ingredients and mix well. Refrigerate batter overnight. Bake in regular muffin tins at 375° for 25 minutes or in small muffin tins for 20 minutes. Use paper muffin tin liners.
Place mixture of first 6 ingredients in refrigerator. Drain the vegetables. Marinate vegetables with first mixture and serve.
Cook hamburger, onion and pepper until brown. Add all other ingredients except cheese. Top with cheese. Bake at 300° for 45 minutes.
Brown meat in butter. Add tomato sauce, garlic, salt and sugar. Simmer for 20 minutes. While mixture is cooking mix cream cheese, sour cream, green onions and Cheddar cheese in a bowl. Combine cheese mixture with meat mixture and cooked noodles and place in a 2-quart casserole. Bake in a 350° oven for 30 to 40 minutes. Serves 4 to 6 people.
Cream oleo and sugar. Add eggs and blend. Add half of soda and salt to egg mixture and the rest in the mashed bananas. Add bananas to eggs, then add flour. Add milk and mix well. Add nuts and vanilla. Bake at 325° until brown and toothpick inserted comes out clean. Makes 4 loaves.
Cut the bacon into 1/2-inch pieces. Cut the chicken, across the grain, into 1/2-inch slices and toss it with 1/4 teaspoon salt. Cut the scallions, including the green tops, into thin slices. Brown the bacon in a large frying pan. Remove it from the pan. Put half the chicken in the pan and sear over medium-high heat, stirring frequently, about 3 minutes. Add to the cooked bacon and cook the remaining chicken in the same way. Return the bacon and chicken to the pan and cook for 5 more minutes. Add the wine or stock and stir in the scallions. Taste for seasoning and add salt and pepper, if needed. Serve with rice or buttered noodles.
Follow directions on package for soaking beans, either overnight or by quick-soak method. Pour off water. Cover beans with water, about 2 quarts. Add ham bone and chopped onion. Simmer gently, covered, about 2 hours. Add 1 teaspoon salt, 1/2 teaspoon pepper, chili powder and sliced pepperoni (if desired). Continue to simmer gently, about 1 1/2 hours. Follow directions on rice package. Serve beans over rice. Very good served with corn bread and a salad. Serves 6.
Grate cheese. Beat egg whites until stiff; set aside. Beat egg yolks, salt, milk and flour together. Add about 2/3 of cheese to egg yolk mixture, then very carefully fold egg whites into mixture. Melt butter in an electric frypan until slightly brown. Pour in mixture. Cover and cook for about 10 to 15 minutes at moderate temperature (I use 300°). When souffle is golden brown and well risen, sprinkle remaining cheese on top. Serve with bread and butter immediately. Serves 4 to 6.
Cook corn syrup, sugar and water to hard ball stage on candy thermometer. Beat egg whites; add hot sugar mixture to egg whites by pouring into mixing bowl. Do not stop beating until it loses its gloss. Add nuts and vanilla. Pour into a greased pan.
Brown beef and drain. Stir in beans, sauces, chili powder and garlic salt. Heat to boil. Place chips in baking dish (2-quart). Top with beef mixture. Spread with sour cream. Sprinkle with onion, tomato and cheese. Bake in 350° oven for 25 minutes.
Beat egg until light; add milk and cracklings. Sift together flour, sugar, corn meal, baking powder and salt. Add to the egg and milk mixture. Beat well. Turn into a flat baking pan and bake at 350° until nice and brown.
Cook onion in 2 tablespoons butter or margarine until tender. Add rice and continue cooking until golden. Add bouillon and pepper. Stir well. Heat to boiling. Cover pan. Reduce heat and simmer 15 minutes or until liquid is absorbed. Saute almonds and mushrooms in remaining butter or margarine. When rice is tender, add almonds and mushrooms and toss lightly.
Preheat oven to 350°. Mix until smooth flour, sugar, oil, eggs, vanilla, salt, soda and milk. Add poppy seed and nuts. Beat well and mix 2 minutes. Bake in angel food pan for 1 hour and 10 minutes or until toothpick comes out clean. Cool before removing from pan.
Place chicken stock in large saucepan and bring to a boil. Add noodles, boil for 5 minutes, or until noodles are just tender. Reduce heat to simmer. Stir eggs, lemon juice, salt and pepper together well. Slowly add eggs to stock in a thin stream, stirring gently with a fork. Simmer for 1 minute, or until egg has set. Sprinkle soup with chopped scallions, and serve hot.
Put cereal and pecans in a cake pan. Melt light corn syrup, brown sugar and margarine until boiling in the microwave for 1 to 1 1/2 minutes, depending on the microwave. Mix all well together and bake at 250° for approximately 1 hour, stirring every 20 minutes. Cool and break into pieces. This is a good recipe for gift giving at the holidays.
Add poultry seasoning, garlic salt, black pepper and sage to taste. If needed for liquid, use canned milk.
Brown meat; drain. Add onion; cook until tender and stir in barbecue sauce and chili powder. Heat thoroughly. Add cheese spread; stir until melted. Arrange lettuce cups on platter. Fill each cup with 1/2 cup shredded lettuce, 1/2 cup meat mixture, tomatoes and corn chips. Makes 6 servings.
Mix Bisquick and milk. Add sausage, small amounts at a time. Roll and cut. Bake at 400° for 15 minutes or until brown. Makes 40 small biscuits or 24 regular size biscuits. For variety, add grated cheese to taste.
Mix graham cracker crumbs and 5 tablespoons melted margarine and press into a 9 x 13-inch pan.
Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.
Skin breasts. Place flat in greased 2-quart casserole dish. Cover with Swiss cheese. Mix soup and milk; pour over cheese. Mix stuffing and margarine. Spread over soup. Cover with foil and bake for 1 1/2 hours at 325°.
Melt the shortening; blend with the brown sugar. Add the eggs, one at a time. Sift together the flour, salt and baking powder; add to the shortening and egg mixture. Add the dates, cherries and nutmeats. Spread the dough on a large cookie sheet. Bake in a 325° oven for 30 minutes, or until dough is browned. Cool; cut into bars.
Mix together all juices with sugar until dissolved. Add and stir in sherbet and ginger ale. Serve in clear glass bowl.
Mix well the cornmeal, flour, baking soda, baking powder and sugar. Add buttermilk and blend well. Add shortening and blend. Add egg and blend. Bake at 400° in lightly greased 8-inch cast-iron skillet until brown.
In a large bowl, mix all ingredients together except 1/2 cup of butter, 1 cup of cheese and corn flakes. Place the mixed ingredients in a 9 x 13-inch dish. Place corn flakes and remaining cheese and butter on top for crust. Bake for 40 minutes at 350°.