HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a serving bowl, layer ingredients in order given. Serve with tortilla chips. Serves 10.
Place rice in a baking dish with catsup, Worcestershire sauce, salt, pepper and 2 cups of water. Saute onions and bacon. Add to rice. Cover. Bake at 350° for 45 minutes.
Combine meat, onions, garlic and green peppers. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water and salt. Simmer about 1 1/2 hours. Before serving, add kidney beans and heat thoroughly.
On a large double thickness square of foil, place a 1/4 pound hamburger patty. Surround with potatoes, carrots and onions. Salt and pepper to taste. Add a pat of butter if desired. Fold foil and seal ends. Place on a cookie sheet and bake at 350° for approximately 40 to 45 minutes. Make 1 package for each person.
Combine pudding mix with 4 cups milk in large mixing bowl. Mix well. Stir in vanilla, condensed milk, sugar and strawberries. Add enough food coloring to obtain desired tint.
Grind cranberries and oranges through coarse blade of food grinder. Add sugar and let stand for 2 hours. Sift flour, baking powder, soda and salt together. Blend remaining ingredients with fruit mixture; add dry ingredients and mix just until flour is moistened. Pour into two 9 x 5 x 3-inch pans which have been greased, lined with wax paper, then greased again. Cover loosely with aluminum foil to help prevent loaves from cracking on top. Bake at 350° for 20 minutes. Remove foil; continue baking about 40 minutes. Remove from pan immediately. Peel off paper and cool. Can freeze or keep in refrigerator. Tastes better after it stands for awhile.
Boil chicken, debone it and cut in pieces. Combine all ingredients and cook on low for about 30 minutes. Pour into sprayed casserole dish, top with cheese and stuffing. Bake about 30 minutes or until bubbly. Do not cover.
Warm cream cheese to room temperature. Add the salmon (including skin and oil) and mix with cream cheese using a fork. Shape into a ball and let stand for a few hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.
Cook noodles; drain. In blender puree cucumber, onion, mustard, salt, vinegar and sugar. Pour over noodles. Best made the night before so juices can soak into noodles.
In large bowl, combine the first 9 ingredients. Transfer to an 11 x 7 x 2 baking dish. Bake uncovered at 350° for 25 to 30 minutes. Serve with crackers, breadsticks or French bread.
Divide mixture in half and add 1/2 c. coconut and 1 tsp. almond flavoring to one half. To the other half add 6 oz. chocolate chips and 1/2 c. pecans, chopped.
In saucepan, heat the 2 3/4 cups water to boiling. Add soup mix, potatoes and frozen vegetables. Cover and cook until vegetables are tender. Mix flour and the 1/4 cup water. Stir into vegetable mixture. Cook until slightly thickened. Add meat; heat thoroughly. Transfer to serving bowls. Sprinkle with cheese. Makes 4 to 5 servings.
Boil water, sugar and cream of tartar for 5 minutes. While boiling, add one at a time, 20 Ritz crackers. Do not stir; pour into an unbaked pie crust. Sprinkle with nutmeg and dot with butter; cover with top crust. Bake at 425° approximately 25 minutes.
Place half of potatoes in a casserole dish, then cover with a layer of corned beef, then a layer of onion. Repeat layers. Top with Velveeta cheese. Bake at 350° until cheese browns.
Beat egg whites until stiff; add Ritz crackers, sugar, vanilla and nuts. Press into metal pie pan and bake for 25 minutes at 400°. Let cool until completely cold. Add bunch of Cool Whip over shell and sprinkle with coconut.
Make pudding according to directions, refrigerate. Bake cake, cool. Slice cake into 4 layers. Put 1 layer in large punch bowl. And bananas, strawberries, nuts, pineapple, pudding and Cool Whip. Repeat, ending with Cool Whip.
Place chicken in a deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to boil; cover tightly. Simmer 1 hour. Remove from heat. Refrigerate chicken and broth at once. When cool, remove from bones. Cut in bite-size pieces. Use chicken broth to cook rice in. Follow directions on package of rice. Combine chicken, rice and mushroom pieces. Blend sour cream and undiluted mushroom soup. Toss together with chicken mixture. Arrange whole mushrooms on top. Bake in 350° oven for 1 hour. Makes 8 to 10 servings.
Beat sugar and eggs thoroughly. Melt margarine and add to first mixture; add vanilla and milk. For 2 pies, double ingredients. Bake at 425° for 10-minutes; then at 350° until done.
Melt butter or margarine; stir in flour. Cook over low heat for 1 minute. Gradually stir in milk; stir until thickened. Remove from heat; add cheese. Stir until cheese melts; stir in tuna, shells and black pepper. Heat until hot. Serve and sprinkle with parsley.
Preheat oven to 350°. Cook zucchini, squash and onion in salted water for 5 minutes and drain. Combine soup and sour cream. Stir in carrots. Fold in zucchini and onion mixture. Combine stuffing mix according to package directions and spread 1/2 into baking dish. Spoon in vegetable mixture and spread remaining stuffing mixture over vegetables. Bake for 25 to 30 minutes uncovered.
Saute onions in butter. Mix eggs and milk, then set aside. Line 8 x 13-inch baking dish with 1 cup buttered cracker crumbs. Layer 1/2 onions, can of soup, 4 ounces cheese, 1/2 onions and top with egg/milk mixture. Mix remaining crumbs and cheese and sprinkle on top. Bake at 350° for 20 to 25 minutes. Let set for 10 minutes before serving. Serves 8.
Combine sugar, cornstarch and salt. Stir in pineapple and eggs. Pour into a 1 1/2-quart lightly greased casserole dish. Dot with butter and sprinkle lightly with cinnamon. Bake at 375° for 45 minutes or until set.
Wash bass, perch and cod in cold salted water; cut first four ingredients into pieces 1 1/2 to 2 inches thick; set aside. Rinse shrimp in cold water; set aside. Heat cooking oil in a 3-quart kettle; add onion and cook until onion is soft. Add tomatoes, parsley, bay leaf, savory, fennel, saffron, lobster, bass and just enough water to cover. Season with the salt substitute and pepper. Bring to boiling and simmer 10 minutes; add perch and cod and continue to simmer 10 minutes longer, or until fish are almost tender. Add shrimp and cook 5 minutes longer.
Combine corn meal and onion; gradually beat in milk or water and egg. Allow to sit 5 minutes. Drop from a spoon into hot fat where fish was fried. Fry until golden brown. Drain on absorbent paper. (For added flavor, add more chopped onion, 1 tablespoon at a time.) Makes 20 hush puppies.
Combine cornmeal and milk and let stand 10 minutes. Sift together flour, baking powder, salt and sugar. Cut shortening into flour mixture until it resembles fine crumbs. Add cornmeal and milk mixture and blend until all ingredients are moistened. Drop by spoonfuls onto greased baking sheet. Bake at 425° for 10 minutes. Makes 16 to 18 biscuits.
Mix all ingredients well. Pour into greased pan. Bake in a 350° oven for 30 minutes or until golden brown.
Combine confectioners sugar, butter or margarine and cream cheese in a bowl. In a second bowl combine instant pudding and milk. Beat pudding according to directions on package. Add 8 ounces of Cool Whip. Combine with first mixture. Crush Oreo cookies. Place 1/2 of crushed cookies on bottom of 9 x 13-inch baking dish. Pour combined mixtures into baking dish. Top with remaining crushed cookies. Cover and chill overnight.
Mix strawberries and sugar in a bowl. Let stand 10 minutes. Combine all ingredients.
Soften cream cheese; mix thoroughly with sour cream. Add dry ingredients, lemon juice and onion. Chop shrimp into small pieces and mix thoroughly. Good! Good! Good!
Boil macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tablespoon water and add to milk. Add cheese to milk, reserving enough to sprinkle on top. Pour macaroni into buttered casserole; add milk mixture. Mix thoroughly and sprinkle remaining cheese on top. Bake at 350° for 45 minutes or until custard is set and top is crusty. Serves 6.
Stir together Crisco, flour and sugar and add enough buttermilk to make a ball. Knead on a floured surface. Roll to desired thickness and cut out with biscuit cutter. Bake at 350° until light brown on top.
Mix the first 6 ingredients in a medium size bowl. In a large bowl, using a wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla. Mix well. Stir in flour mixture just until moistened. Spray 24 mini muffin pan cups with nonstick cooking spray. Spoon batter into muffin pan cups. Bake at 350° for 20 minutes or until tops are golden brown. Remove from muffin pan to wire rack. Serve warm or cold.
Pour fruit and juice into a food mill. Blend until fruit and juice look like a smooth, thick soup. Fill a 5-ounce cup with fruit mixture to 1/4 inch below top and place in freezer. After an hour, when fruit mixture should be partially frozen, put a plastic or wooden spoon or popsicle stick down into the center of each cup. Return cups to freezer. In about 3 hours, fruit mixture should be completely frozen. Take a cup out and warm between hands until popsicle can be pulled out of the cup by the handle.
Bone chicken and cut in small pieces. Simmer onion, peppers and celery in butter. Add broth, garlic salt, milk and chicken soup. Put chicken pieces into mixture and cook for 5 minutes. Line large pan with tortillas. Add a layer of chicken mixture. Top with cheese. Make 3 layers of each. Top layer should be cheese. Bake 30 minutes at 350°. Cool slightly and cut in squares.
Pour 1/4 cup oil into glass baking dish, 9 x 13. Mix ingredients. Pour into baking dish and bake at 375° for 25-30 minutes.
Sift all dry ingredients into ungreased pan. Make a big hole in the center and 2 small holes on either side. In the big hole, put 2/3 cup salad oil. In one small hole, 1 tsp. vanilla, in the other small hole, 2 teaspoons white vinegar. Pour 2 cups water over entire ingredients and mix thoroughly with a fork. Bake at 350° for 45 minutes. Frost as desired. Use 13 x 9 x 2-inch pan.
Beat eggs until frothy. Beat in sugar and oil. Add vanilla. Beat until lemon colored. Stir in zucchini, flour, cinnamon, salt, soda and baking powder which have been sifted together. Add nuts and pour into greased and floured pans. Bake 1 hour at 350°.
Mix together cream cheese, pineapple, 2 tablespoons sugar and vanilla. Set aside.
Cook pork sausage (casing removed) in skillet until brown. Pour off fat. In a large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic, thyme and pepper. Add sausage. Simmer, covered, 45 minutes. Add potatoes and green pepper. Cook, covered, 15 minutes or until potatoes are tender. Remove bay leaf and serve.
Preheat oven to 325°. Grease 2 large or 3 small loaf pans.
Preheat oven to 450°. Place skillet on stove eye with oil; let skillet get hot. Mix corn meal, flour, buttermilk and water. Add well beaten egg; mix well. Pour into skillet. Leave on stove eye for about one minute. Place hot skillet on bottom rack in oven for 5 minutes. Move to top rack and turn on broiler until golden brown.
Use a large 14 x 9 x 2-inch pan. Mix vanilla pudding with 2 cups milk. Stir in Eagle Brand milk. Fold in 1 carton Cool Whip. Layer vanilla wafers, bananas and pudding mixture until everything is used up. Spread the remaining carton Cool Whip on top. Chill before serving. Makes a lot and is delicious.
Heat oven to 250° and melt chocolate in saucepan. Remove from oven, cover and let cool. Raise oven temperature to 325°. Butter a 9 or 10-inch spring-form pan. Put pan in freezer until ready to use.
Combine cheese, eggs, tuna, onion, pickle, salt, pepper and salad dressing. Blend lightly. Split buns lengthwise. Hollow out inside with fork. Fill buns with tuna mixture. Cut into halves. Wrap each bun in aluminum foil or place buns in baking pan. Fit aluminum foil over the top. Bake at 350° for 20 to 30 minutes.
Mix figs, Jell-O and sugar and bring to a boil; boil for 3 minutes. Place in 1/2-pint sterilized jars and put melted paraffin on top. Makes 6 jars.
Cook rice with the salt. Combine salad greens. Combine cream and cheeses for dressing.
Cook the first 3 ingredients in a large pan over low heat until sugar is dissolved, stirring constantly. Add Rice Krispies, stirring until cereal is coated. Pat out in a greased cookie sheet until it is about 1/2-inch thick. Melt butterscotch chips and chocolate chips over very low heat until mixed together. Spread thinly over top of cookies. Cut into small pieces, as these are very rich.
Brown meat with onions; drain. Add tomato soup, beans and corn. Pour into large casserole dish. Top with mashed potatoes (seasoned well). Bake at 350° for 30 minutes. Serve with salad and rolls for complete meal.
Flour and brown steak in 1/4 cup oil. Drain then put back in pan. Mix all sauces together and pour sauces and Sprite over steak. Add other ingredients; cover and turn down to low; simmer about 30 minutes. Pour over cooked rice and serve with apple rings and parsley, if desired. Yields 6 servings.
Make favorite gelatin. Pour into mold or suitable bowl. The secret to this special effect is the base on which you will display the gelatin mold. Take Bundt or angel food cake pan with hollow cylinder center where you insert the flashlight. Unmold gelatin onto clear transparent glass plate, which will allow light to pass through it and illuminate the gelatin.
Mix all ingredients. Bake in a greased pan at 350° for about 20 minutes. Stick holes in top of cake so frosting will run over it.
Brown ground beef and onion; drain fat. Add pork and beans and taco seasoning. Put in a square Pyrex baking dish sprayed with Pam. Make cornbread according to directions on the box. Add Cheddar cheese to cornbread mixture. Spread over hamburger mixture. Bake in oven according to cornbread directions.
Combine ingredients. Mix well. Keep chilled until ready to use. Slice fresh fruit. For apples, bananas and peaches sprinkle lemon juice over them so they won't turn brown. Grapes work well also. Arrange on a platter or chip and dip bowl. Enjoy!
Combine all ingredients. This makes 32 ounces. Use on roasts, steak, ribs, etc.,	also in soup and stews. Good on scrambled eggs, too! Makes great Christmas gifts when put in aluminum shakers tied with Christmas ribbon. Seasons Greetings!
Combine apples, celery and nuts. Blend mayonnaise and whip cream for dressing. Toss together.
Place rolls in large well-greased cake pan. Combine pudding and cinnamon and sprinkle over rolls. Heat sugar and margarine to boiling and pour over rolls. Cover with foil and let rise overnight at room temperature. Remove foil. Bake at 350° for 30 minutes. Let stand 5 minutes. Invert onto serving plate.
In large saucepan, cook ground beef and onion until meat is browned; drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Simmer, covered, for 15 minutes. Add avocado. Pass cheese, corn chips and sour cream to top each serving. Makes 6 servings.
Soften cream cheese; beat until fluffy. Add milk slowly while beating. Add lemon juice and vanilla; beat. Pour filling into crust. Chill several hours; pour on cherries.
Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped pecans. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Dip bottom of glass in water; gently press each cookie until 2 inches in diameter. Bake at 375° for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheets before removing to cooling rack. Makes 2 1/2 dozen.
Layer ingredients. Chill. Eat! This recipe can be doubled or tripled to take to a covered dish luncheon/dinner. It is always a hit.
Mix together the apples, 1/3 cup of sugar, cinnamon, salt and melted butter. Place in greased 8-inch square baking pan; set aside. Combine 3/4 cup sugar and flour; cut in butter until crumbly. Sprinkle over apples. Bake at 375° about 45 minutes or until apples are tender. Serve warm with ice cream or whipped topping.
Slice peppers, onion, carrots and celery in roaster. Place steaks, water and Italian dressing in roaster. Cook at 375° for 2 1/2 hours or until meat is tender. Add egg noodles, uncooked, about 10 minutes before you take out of oven.
Blend 1/4 pound butter, cream cheese and flour to make pastry dough. Press small amount into muffin pans.
Mix ingredients together, except toast. Crumble toast on top. Bake at 375° for 35 to 45 minutes.
Mix Kool-Aid and Jello as directed on packages. Mix all the other ingredients and freeze. When ready to use put out 2 to 3 hours ahead of time.
Preheat oven to 350°. Line two 15 1/2 x 10 1/2 x 1-inch jelly roll pans with aluminum foil.
Combine vegetable juice cocktail, cucumber, green pepper, onion, celery salt and garlic salt. Chill several hours. Stir vegetable juice mixture into milk. Serve immediately.
Sift flour, salt and	baking	powder. Mix in 1 cup sugar. Stir in milk and beat. Pour this batter over melted butter. Do	not stir. Pour peaches mixed with 1/2 cup sugar over this. Do not stir. Bake 1 hour at 350°.	Serves 4 to 6. (This cobbler is	served	often during peach season at the Governor's Mansion.)
Cream cottage cheese in blender or food processor. Add dressing mix, mayonnaise, garlic powder and parsley flakes. Chill overnight.
Combine sugar, cornstarch and salt in small saucepan. Add water. Cook, stirring constantly, 6 to 8 minutes or until mixture is clear and thickened. Remove from heat. Add lemon juice and vanilla; cool slightly.
Mix in pan and cook until thick. Add 1 teaspoon of vanilla and 1 tablespoon of butter. Pour in baked pie crust.
Put marshmallows in 7-Up; heat (medium heat) until marshmallows melt. Pour in lime Jell-O (out of the package); mix until Jell-O is dissolved. Blend in cream cheese. Add drained crushed pineapple and nuts. Put in fridge until thickens.
Mix together flour, baking powder and sugar. Cut in margarine. Mix together sour cream, eggs, vanilla and salt and add to flour mixture. Knead dough until well mixed. Divide dough into thirds; pat 2/3 into greased 18 x 12 x 1-inch pan, bringing up around sides. Add jam, spreading evenly. Roll remaining dough into a rectangle. Cut into 1/2 inch strips. Arrange strips into lattice on top of filling. Use strips of dough around sides of pan. Bake at 350° for 45 to 55 minutes, until lightly brown. Cool; sprinkle with powdered sugar.
Grease bottom and sides of a 9 or 10-inch electric skillet generously with shortening. Add dash of oregano to Bisquick. Combine Bisquick and milk; spread on skillet bottom and 1/4 inch up sides. Pour sauce over batter and spread to within 1/4 inch of edge of batter. Top with remaining ingredients in order listed. Set control at 300°. Bake for 20 minutes. Remove cover last 5 minutes. Cut in squares and lift out with spatula.
Brown hamburger in skillet until done. Drain; pour into large bowl. Add chopped onions, 1 cup cheese and the potatoes (drained). Mix together lightly. Pour soup in saucepan and add just enough water to thin down until mixture looks like gravy. Heat until warm. Pour over hamburger, potato mixture. Mix together and pour into casserole dish. Sprinkle remaining 1/2 cup of cheese over top. Bake in 325° oven until hot and bubbly and cheese has melted.
Sprinkle inside bread with garlic salt. Smear with butter. Add thin sliced onions, then add slices of cheese, then add sliced jalapeno peppers. Wrap in foil and bake at 350° until onions are done and cheese melts.
Bake cake in a 9 x 13-inch pan according to directions on box. Remove from oven and poke cake full of holes using the handle of a wooden spoon. Pour Eagle Brand over the cake. Microwave the jar of ice cream topping for one minute and pour over cake. Cool cake completely. Spread the cooled cake with Cool Whip. Grind the candy bars and sprinkle over the top of the cake.
Mix sugar and Karo over low heat to dissolve sugar. Do not boil. Mix in peanut butter, then peanuts and cereal. Spoon out on waxed paper to cool.
Mix all ingredients and pour into crust. Bake 30 minutes at 350°.
Mix all ingredients well about 2 minutes and bake in greased and sugared Bundt pan at 350° about 35 to 40 minutes, until toothpick comes out clean. Let cake cool about 10 minutes in pan before turning out onto plate. A glaze is optional.
Beat egg lightly in medium bowl. Add salt, pepper, basil, thyme, catsup, mustard and bread crumbs.
Beat eggs with salt, pepper and cheese. Add the water and beat. Set aside. Slice zucchini lengthwise. Remove seeds and cut up to bite size pieces (do not peel). Put oil in frypan. Add zucchini and chopped onion. Fry until tender. Add egg mixture and allow to set. Turn in plate and return to pan until set.
Stir cottage cheese, gelatin and pineapple together. Fold in Cool Whip. Refrigerate until set.
Drain green beans. Mix with mushroom soup. Put into casserole dish and sprinkle with onion rings. Bake 20 to 25 minutes at 325°.
Grease or paper muffin cups. In a skillet, melt butter and saut onion, green pepper and garlic until tender. In large bowl, combine the flour, baking powder, salt and pepper. In a small bowl, beat the milk and eggs together. Add the liquid mixture to the dry along with vegetable mixture, ham and cheese. Stir until moistened. Spoon into muffin cups. Sprinkle sunflower seeds over the tops. Bake at 375° for 20 minutes or until toothpick inserted in the center comes out clean.
Melt butter and chocolate together in double boiler. Combine with remaining ingredients and cook over boiling water about 20 minutes, or until all sugar is dissolved and mixture begins to thicken. Stir often. Good warm or cold. (It will be thick when cold).
Beat eggs. Put cornstarch and sugar and mix. Blend in milk and other ingredients. Pour in unbaked pie shell. Bake at 350° for 45 or 50 minutes. Makes 2 pies.
Mix all ingredients except butter. Melt butter in Bundt cake pan. Pour batter into butter. Bake 1 hour 15 minutes at 352°.
Peel potatoes; slice 1/4-inch thick. Put into large kettle; cover with water and cook until tender. Cut shortening into flour and salt, adding enough water to make dough stiff. Roll out; cut into pieces the size of a cup. Remove one half potatoes (keep remainder cooking over heat); add 1 cup sugar, one-half butter and part of spices. Place part of dough over potatoes; top with remaining potatoes. Add 3/4 cup sugar, remaining dough on top; sprinkle with 1/4 cup sugar. Bake at 450° until crust is brown. Remove from oven; place over heat. Add milk; bring to a boil. Remove from heat; cool slightly. Yields 16 servings.
Stir all ingredients into the cup of starter. You will need a large container, large enough to allow it to double in size as it ferments. (I use a large plastic container.) Put starter in refrigerator. Stir once a day. Starter will be ready to use in 2 days . Remove from refrigerator. Let stand at room temperature at least 1 hour. Stir starter well and measure amount of starter needed for recipe. Replenish remaining starter with starter food and return to refrigerator. Use starter 2 to 14 days, stirring daily. If not used within 14 days, pour off or give away 1 cup . Feed remaining part as if you had used it.
Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into ungreased baking pan (13 x 9-inch) or glass dish. Dot with butter. Unfold pastry over apples. Fold edges under inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust.
Lightly toss all ingredients together with a fork except for the curry sauce. Blend it in gently at the last. Pour into buttered 12 x 7 1/2 x 2-inch baking dish. Sprinkle with sieved yolks of 2 hard-cooked eggs. Bake at 350° for 30 minutes. Just before serving, dribble melted butter over top. Sprinkle with split salted almonds. Makes 6 servings.
Peel and slice squash. Cook squash and onion in water for 5 minutes; drain. Mix together soup and sour cream. Fold carrots, squash and onion into soup and sour cream mixture. Melt margarine in saucepan and stir in stuffing. Spread 1/2 of stuffing in greased 8 x 8 x 2-inch glass dish. Pour vegetable mixture over stuffing. Top with other 1/2 of stuffing. Bake at 350° for 30 minutes. Let stand 15 minutes before serving.