HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cornbread mix. In an oblong dish, layer bite size pieces of bread, tomatoes, pepper, onions, bacon and pickles. Pour 1/2 of mayonnaise and pickle mixture over 1st layer and remaining over top. Store in refrigerator overnight or at least 2 to 3 hours.
Mix all ingredients in a small casserole dish. Bake at 350° until golden brown and bubbly, approximately 35 to 40 minutes.
Melt butter in skillet and add onion, celery and green peppers. Cook slowly until tender; add flour and seasoning and stir. Stir in tomatoes; cook 10 minutes over low heat. Add shrimp. Remove bay leaf and lemon slice.
Mix cream cheese, sour cream and taco seasoning; spread on platter. Sprinkle hamburger (optional), cheese, lettuce and tomato over top evenly in layers. Pour picante sauce over top of everything or serve in bowl on side. Serve dip with tortilla chips.
Cut onions fine; barely cover with water and simmer a few minutes. Add meat; cook. Add rest of ingredients and simmer 1 1/2 hours.
Blend cream cheese and sugar, set aside. Drain strawberries (don't use juice). Mix bananas, pineapple, strawberries and pecans. Add cheese mixture. Blend in Cool Whip. Pour into a 9 x 13 inch pan (ungreased) and freeze. Can be made a day or two ahead of time. Take out 15 minutes before serving.
In large bowl, put ice milk. Start mixer and add next 3 ingredients in order given; blend after each. Add Grape Nuts. Put in 8 x 8-inch pan. Freeze (it helps to spray pan with nonstick spray). Cut into 8 bars. Each one is 1/2 fruit, 1/4 milk, 1/2 protein, 1/2 fat, 1/2 bread, 40 optional calories.
Remove	shucks	from the tamales and reserve the liquid (3/4 cup). Mix	cream-style corn and mashed tamales. Grate the cheese and add to corn and tamales. Add milk and egg. Add tomato liquid and chili powder. Sprinkle crushed crackers on top and dot with butter. May serve as a meat. Can be prepared a day ahead. Let stand a little when removed from oven before serving.
Cut unpared into 1/4 -inch-thick slices. Place overlapping slices in a buttered oven-to-table, 13 x 9 inch baking dish. Mix Margarine and Oil. Brush slices with mixture. Pour remaining over Potatoes. Sprinkle with Garlic, Salt and Thyme. Bake at 400 for 25 to 30 minutes or until Potatoes are done and browned at the edges. Serve immediately. Serves 4.
Cook macaroni and drain. Cook peas, onion and celery in microwave, about 6 minutes to steam tender. Add all ingredients (except cheese) to macaroni and stir. If mixture appears too dry, add 1/2 cup water. Place ingredients in baking dish sprayed with Pam. Cover with cheese, broken into pieces and spread evenly over top. Bake at 350° for 20 minutes. (Tuna and chicken can be used also.) Can be made ahead of time and baked later.
Spread chicken on bottom of sprayed pan. Mix soups, sour cream, salt and pepper together. Pour over chicken. Crumble crackers; add butter and poppy seed. Spread on top. Bake at 350° until browned. Will thicken as it sets.
Take the skin off chicken breasts, debone or use boneless chicken, cut into stirps or chunks and place in large casserole dish. Stir in cream of chicken soup and 1/2 can of water. Bake at 350° for about 1 hour. Make up stuffing per instructions (I use only 1/2 of the envelope of spices). Take chicken out of oven when done. Spoon in cooked Stove Top stuffing, mix thoroughly, put back in oven for about 30 minutes or until brown.
Bring sugar and water to a boil in a large sauce pan. Boil for 3 minutes. Set aside to cool. Blend in a blender (I do one-half at a time): pineapple juice, orange juice and bananas. Mix with sugar water that has been cooled. Fill 1-quart containers and freeze until ready to use.
Fry bacon until crisp; saute onion with bacon. Drain grease. Add Velveeta cheese and let melt. Add tomatoes and peppers and simmer on low heat.
Soak onions and cucumbers in salt water overnight. In the morning, pour off salt water. Heat vinegar, sugar and spices to boiling. Add pickles and heat to boiling point. Fill jars and seal tight. Makes 6 pints.
Soften cream cheese. Add pudding, fruit and juice. Form into ball. Place almonds on top or try to roll on.
Boil dried beans for 2 minutes. Cover and let stand for 1 hour. Cook until tender (about 1 1/2 hours). Pour liquid and beans into baking dish. Add catsup to taste. Add brown sugar to taste. Add vinegar. Sprinkle powdered mustard on top. Add chopped onion and put several slices of bacon on top. Cover and bake at 350° for 3 hours.
Quarter hot potatoes lengthwise and place in a bake and serve dish. Sprinkle grated cheese over potatoes. Melt butter in a skillet and add remaining ingredients; stir until mixture is moist. Crumble mixture over potatoes and broil until cheese melts. Makes 4 servings.
Layer in a casserole (shallow dish) in order given. Serve with chips and salsa.
Cut biscuits into fourths. In a shallow bowl combine sugar and cinnamon. Dip each biscuit piece in butter and then roll in sugar and cinnamon and place in a grease bundt pan. repeat this process until all biscuits are dipped and placed in the pan. Bake at 350° for 20 minutes. When done, immediately go around the edges with a knife to make sure it comes out with ease. Invert pan onto dish and gently raise the pan off. If some sticks to the top you can melt a little butter, with cinnamon and sugar to paste on top.
Combine all ingredients in crock-pot; cook on low for about 6 hours. Chicken noodle soup recipe serves 4.
Bring water to a boil in a large pot. Add noodles and oil. Let simmer for 10 minutes. In another pan, boil hot dog pieces. In a large microwavable dish, combine butter, milk and Velveeta. Microwave on high for 10 to 12 minutes or until cheese is melted. Drain noodles and rinse thoroughly with hot water. Combine noodles, cheese mixture and hot dog pieces. Mix well and serve warm. Grated Parmesan, salt and pepper can be added for flavor when serving. This dish can be reheated and served as a leftover. Serves 6.
Add boiling water to vegetables, salt and pepper. Cover. Simmer 10 to 15 minutes until just tender. Do not drain. In large pan or Dutch oven, make a white sauce with margarine, flour and milk. Add cheese. Stir to melt cheese. Add vegetables and liquid they were cooked in. Heat well; do not boil.
Cook potatoes; peel and dice. Add sour cream and shredded Cheddar cheese. Spoon into a 2-quart casserole. Pour 1/2 cup melted butter on the top. Bake in a 400° oven for about 25 minutes or until lightly browned on top.
Cream butter; add sugar and eggs. Add flour, spices and salt; mix well. Add fruit and nuts. Stir. Put mix in pan.
Layer in order: Lettuce, celery, carrots, onion and peas. Spread mayonnaise on top. Sprinkle with sugar. Top with bacon bits, then cheese. Cover and chill 4 to 6 hours. Do not stir before serving. Keeps several days. Serves 8 to 9.
Halve eggs lengthwise. Remove yolks and mash. Mix with mustard, 3 tablespoons sour cream and salt. Fill whites. Melt margarine in skillet; saute onion, pepper and mushrooms until tender. Remove from heat. Stir in pimento, soup and remainder of sour cream. Place 1/2 of soup mixture in a 1 1/2-quart shallow baking dish. Arrange eggs in single layer in dish. Pour remaining soup mix over top. Sprinkle with cheese. Bake for 20 minutes at 350°.
Combine all ingredients and mix thoroughly. Place in greased and floured 9 x 13-inch pan and bake at 350° for 35 to 45 minutes. Frost with cream cheese frosting.
Combine Duncan Hines milk chocolate frosting and Jif creamy peanut butter in large bowl. Stir with wooden spoon until blended. Add oats and chopped peanuts. Stir until thoroughly blended. Press candy mixture into ungreased 8-inch square pan. Cut in 36 pieces. Decorate tops with peanut halves. Store in covered container in refrigerator. Makes 1 3/4 pounds of candy.
Cook butter and sugar over medium-high heat until color of brown paper bag, 7 minutes or more. Never remove when yellow and never leave unattended. Stir in almonds. Pour into 9 x 9-inch pan. Pour melted Hershey bars over top and sprinkle nuts over Hershey bars. Cool and break into chunks. Put into refrigerator to cool.
Microwave for one minute, stir and pour over hot baked potato. Yields 2 servings.
Place bread in 13 x 9 x 2-inch pan. Combine eggs, milk, salt, nutmeg and vanilla; beat well. Pour mixture over bread. Cover and refrigerate overnight. Melt 1 tablespoon butter in electric skillet at 300°. Remove six slices of bread from dish and cook in butter 10 to 12 minutes on each side or until cooked through. Repeat procedure with remaining butter and bread. Serve hot with Orange Butter. Makes 6 servings.
Combine first 5 ingredients in a medium bowl. Stir well. Cover and chill 2 hours. Gently stir sour cream into carrot mixture. Serve on lettuce leaves.
Boil ham in water 10 minutes; add broccoli. Cook until tender. Gradually add milk to flour, stirring until well blended. Gradually add milk mixture to ham mixture, stirring constantly until mixture thickens. Simmer 5 minutes, stirring occasionally. Add cheese and seasonings. Cook until cheese begins to melt.
Mix the first 3 ingredients well. Pat down in oblong cake pan that is buttered.
Clean and cut up strawberries. Crush ice with an ice crusher (or wrap ice in a dish towel, place on a cutting board and hit it with a hammer). Mix all ingredients for 1 minute in a blender or shake well in a covered plastic container. Makes 2 servings.
Mix gelatin in cold water. Heat over hot water and mix with mayonnaise. Mix with other ingredients and put in mold. Chill.
In a large bowl mix together broccoli, cauliflower, peas, celery and green onions. In a small bowl blend sour cream, mayonnaise and Ranch dressing together. Pour over vegetable mixture. Mix. Refrigerate overnight before serving.
Fry bacon until crisp, crumble, add onion, cook until tender and golden. Add remaining ingredients. Cover and simmer 25 minutes or until potatoes are tender.
Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place sugar on a baking board and put butter on top. Kneading gently with the fingers and heel of hand, mix together. When all sugar is absorbed into the butter, add flour to the board (maybe a 1/4 of the total amount at a time) and knead until all the flour is absorbed and dough is smooth, not breaking apart. Cut the dough in half and roll each piece to approximately 7-inch in diameter (it will be about 1/2-inch thick). Crimp the edges and prick all over with a fork.
Mix cake mix as directed on box. Pour into 9 x 12-inch cake pan. Mix peaches and cornstarch together to thicken peaches. Pour on top of cake mix. Bake 40 to 45 minutes or until done (cake tester comes out of cake dry). Serve with whipped cream.
Brown hamburger. Put all ingredients except cheese and sour cream into a 2-quart saucepan. Simmer 15 to 20 minutes. When serving, sprinkle cheese on top and add 1 tablespoon sour cream. The amount of hot peppers you use would depend on how hot you want the soup to be. Use tortilla chips instead of crackers to complement this soup.
Melt butter in a saucepan. Blend cornstarch, brown sugar and salt; mix with butter. Gradually add orange juice, stirring until thickened and clear. Put sweet potatoes into a 1 1/2-quart casserole. Pour sauce over sweet potatoes. Sprinkle with pecans. Bake, covered, at 350° for 45 minutes or until heated through.
Pour Sprite over sherbet. Add cherries. Mix together lightly, leaving a good portion of sherbet in center. Pour into glasses. More Sprite can be added until sherbet is gone.
In a small bowl, combine dry ingredients and set aside. In a medium bowl, cream the butter and \sugar. Add eggs; mix well. Gradually add dry mixture; stir just until blended. Wrap in wax paper or clear plastic. Put in refrigerator several hours or overnight. Preheat oven to 350°. Form 1/2 teaspoon of dough into balls. Place on greased cookie sheet, 2 inches apart. Bake for about 10 minutes, until lightly browned. Cool on wire rack. Makes about 8 dozen.
Oil the crock-pot well. Add all ingredients and mix well. Cook 4 hours on low.
Put first 8 ingredients in pot and boil until broccoli is tender. Add half and half, soups and cheese. Heat until all is melted (do not boil). Stir as it heats. Serves 8.
Peel and devein shrimp. Saute onions, parsley and garlic in butter until tender. Reduce heat to low. Add shrimp. Cook, stirring frequently, 3 to 5 minutes. Add water, lemon juice, salt and pepper. Simmer 3 minutes. Pour over cooked pasta.
Brown meat in large pot. Rinse and drain. Saute onion in nonstick pan. Put meat and onion in large pot and add all other ingredients. Simmer 30 minutes, stirring occasionally.
Mix all ingredients. Spoon tablespoon size dollop into hot oil and gently flatten to about 1/4-inch thick. Cook about 3 minutes or until golden brown on both sides.
Squeeze lemon juice on shrimp before adding noodles. Add all ingredients together, mixing lightly.
Mix first three ingredients with pastry blender. Spread in greased 8 x 8-inch pan. Bake at 350° for 15 minutes. Cover with filling.
Drain tuna; chop onion and mix with the rest of ingredients in a large bowl. Dip is fluffier if you use mixer. Chill and serve with crackers.
Boil milk, sugar, margarine and cocoa for 1 1/2 minutes. Add remaining ingredients. Mix well and pour into greased pan. No further cooking necessary. Makes 2 dozen squares.
Brown beef and onions, drain. Add all remaining ingredients, except coleslaw. Stir and blend together. Place coleslaw in bottom of a 2 qt casserole dish. Spoon mixture over slaw. Cover and bake at 400 degrees for 45 minutes.
Mash potatoes; mix with other ingredients and beat well. Pour into 9 x 13-inch greased casserole. Bake at 350° for 20 minutes. Remove from oven and add topping.
Put water in a medium saucepan. Stir in gelatin until softened. Add 1/3 cup sugar, salt and egg yolks. Blend. Heat slowly until gelatin is dissolved and mixture thickens. Do not boil. Remove from heat and stir in liqueurs. Chill until mixture mounds.
Brown the ground chuck with onions. Drain and stir in refried beans. Remove from heat. In saucepan, heat soup, milk, water and tomato sauce. Wrap 6 tortillas in paper towel and heat 1 minute on High in microwave. Wrap tortillas with meat filling. Place wrapped tortillas in baking dish. Add sauce over top of tortillas. Bake in oven at 350° for 30 minutes. Five minutes before ready to remove, add cheese on top. Serve with sour cream and black olives.
Saute squash and onion in margarine for 10 minutes. Remove from heat; add seasonings, let cool. In large bowl, beat eggs; add cheese and stir in squash mixture. Place roll dough in bottom and sides of baking dish to make shell. Spread mustard over dough. Pour in squash mixture. Bake at 375° for 20 minutes or until knife comes out clean.
Cook cabbage in a small amount of water until crisp-tender. In a saucepan, combine 1 tablespoon butter, tomatoes, salt, sugar and minced onion. Cook for 5 minutes. Arrange cabbage, tomato mixture and rice in layers in a casserole dish. Combine bread crumbs, cheese and remaining butter and sprinkle over the top. Bake at 375° for 45 minutes.
Mix and pour into 11 x 7-inch greased pan. Bake at 350° for 25 minutes. Put in refrigerator immediately from oven to cool.
Mix all ingredients together in large bowl. Pour into large casserole dish and cover with foil. Bake 1 hour with oven at 350°.
Preheat oven to 375°f. 190°c. gas mark 5. Prepare biscuits as label directs but brush biscuit tops with egg white and sprinkle with the black pepper. Bake as directed and keep warm. Cut the chicken into 2 cubes, and in a non stick 12-inch skillet over a medium heat, in 1 tablespoon of hot oil, cook the chicken until browned and the juices run clear. Remove chicken to a bowl. In the same skillet add 1 more tablespoon of hot oil and 2 tablespoons of water, cook the red pepper and onion until browned and tender. Return the chicken to the skillet with any accumulated juices from the bowl. Stir in the gravy, milk and frozen peas; heat through. Serve with the warm biscuits. Serves 5.
Combine sugar, corn syrup and vinegar in large heavy 6 quart saucepan. Stir and cook over medium heat until sugar dissolves.
Bake cake as directed in a 16 x 11 x 2-inch pan. Add sugar to pineapple and bring to a boil. Pour over cake while hot, then cool. Add 3 cups cold milk to pudding mix and beat until thick. Pour over pineapple mixture. Mix Cool Whip and sour cream; spread over pudding. Sprinkle nuts over pudding, then coconut. You may add cherries on top, if desired. Refrigerate overnight.
Heat oven to 450°. Saute onion and green pepper in hot fat until onion is golden. Blend in salt and flour. Gradually stir in milk and soup. Bring to a boil. Boil 1 minute. Add flaked salmon, peas and lemon juice. Pour into baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch. Top with biscuits. Bake 10 to 12 minutes. Makes 6 to 8 servings.
Blend ingredients together until smooth; refrigerate. This dip is best made the day before serving, to give the herbs time to flavor the cheese. Excellent as a dip for fresh vegetables or on hunks of sourdough bread!
Cook macaroni shells as directed on package, using maximum cooking time. Drain, rinse with cool water. Arrange on paper towels to dry. While shells are cooking, cook ground beef and onion in a large skillet until done. Drain off fat. Stir in catsup, mustard, chili powder and garlic salt. Heat. Heat shortening to 365° and fry several shells at a time for about 2 minutes or until golden brown; turn once during frying. Drain on paper towels. As shells are fried, spoon about 1 tablespoon warm filling into each fried shell. Garnish with a sweet pickle slice. Serve warm. Makes 3 to 5 dozen appetizers.
Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Using electric mixer, mix well. Add butter; blend thoroughly. Add hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add eggs and 1 cup more flour. Beat with electric mixer at high speed for 1 minute or until thick and elastic. Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel.
Preheat oven to 450°. Prepare Basic Biscuits, except after cutting in shortening, stir in cheese, dry mustard and red pepper. Bake as normal. Makes 12 to 14 biscuits.
Combine rice, 1/2 cup cheese, chiles, pimentos, milk, eggs, salt, pepper and spices. Spray muffin pan and fill 12 cups with mixture. Bake at 400° for 15 minutes or until set.
Mix together first 4 ingredients and put in bottom of 9 x 9-inch microwave dish. Spread on cheese sauce. Brown ground beef and drain. Add to ground beef the salsa and place on top of cheese.
Mix all ingredients together. Bring to a boil, stirring all the time; then boil for 2 minutes. Then add 1 teaspoon vanilla and beat with mixer, for about 5 minutes.
Microwave okra in 1/4 cup water 9 to 11 minutes. Stir occasionally. Drain. Mix cornstarch with small amount of tomato juice until smooth. Add to okra and stir in other ingredients. Cover and microwave 10 minutes longer. Stir occasionally.
Brown chops in hot fat; remove. Add onion, soup and milk to fat in pan; blend and set aside. Starting with potatoes, put alternate layers of potatoes and cabbage into 2-quart casserole or 8 x 8 x 2-inch cake pan; sprinkle each layer with flour, pour soup sauce over each layer. Place chops on top; cover casserole or use foil to cover pan. Bake 1 1/4 hours at 350°. Makes 4 servings.
Heat oven to 350°. Cut squash in half. Remove seeds and fibers; pare squash. Cut into 1/2 inch slices. Stir remaining ingredients except apple slices. Arrange squash in ungreased baking dish 11 x 7 x 1 1/2-inches; top with apple slices. Sprinkle sugar mixture over top. Cover with foil. Bake 50 to 60 minutes or until squash is tender. Makes 6 servings.
Mix vinegar and cornstarch. Pour into pan with sugar. Cook until thickens. Add beet juice. Cook slowly until thick. Add beets. Add butter. Cook slowly 15 minutes.
Mix together and top breasts (use 1/4 cup on each). Fold sides in and roll up. Place, seam side down, in 12 x 7 x 2-inch pan. Pour sauce over. Bake, covered, in 350° oven for 1 hour or until chicken is tender. Uncover. Sprinkle with 1 cup shredded Swiss cheese and paprika. Bake 2 minutes until the cheese melts.
Mix all together. Press this mixture into a mold. Chill overnight. Unmold. Slice and serve. Top with whipped cream.
Prepare in Teflon skillet or on Teflon grill over low heat. Roll each piece of meat in seasoning and cook until done, turning frequently. When done, top with shredded cheese and cover until melted. Serve immediately.
Put all ingredients, except cream cheese, in double boiler. Cook and stir constantly until thick. Let cool to room temperature. Beat cream cheese until fluffy and fold into other ingredients. Serve with various fresh and canned fruits. Cut into chunks.
Brown meat, garlic and Parmesan cheese. Add tomato sauce, seasonings and onion. Cover and simmer 20 minutes. Cook noodles. In large casserole, alternate layers of meat sauce, noodles, cheese and cottage cheese. Bake at 350° for 25 minutes. Serves 6.
Preheat oven to 300°. Mix first 3 ingredients in a large bowl. Add oil, milk and eggs. Stir until dry ingredients are moistened. Put batter into ungreased 8-inch square pan. Sprinkle with brown sugar, then cinnamon. Dot top with butter. Bake until tester comes out clean in center, about 50 minutes. Cool slightly. Cut into squares.
Mix all ingredients and keep in covered jar. Use about 2 teaspoons (more or less according to taste) per cup of hot water.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes. Cover and let rise in warm place until double, about 1 1/2 hours.
Dissolve yeast in water and milk. Add remaining ingredients. Can be mixed with a mixer until about the last 2 cups of flour. Let rise to double, then punch down and put in refrigerator. Pinch off and let rise as needed. Will keep a week or more in the refrigerator. Bake at 350° until brown.
Cook noodles according to package directions. In small saucepan heat tomato soup, undiluted, and frankfurters until hot; add noodles and serve. Makes 4 to 5 servings.
Prepare mashed potatoes and gravy mix according to package directions. Spread potatoes in well-greased 9-inch pie plate, covering bottom and sides to make a shell. Mix ground beef, egg, bread crumbs, vegetables and 1/4 cup gravy. Mix well. Spoon carefully into potato shell, patting with back of spoon to level off evenly. Brush edges of potato crust lightly with oil or melted butter. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes. Serve with remaining gravy.
Beat together eggs, milk, sugar, cinnamon, vanilla and salt. Place bread crumbs	in 8 1/2-inch round baking dish. Sprinkle raisins over bread. Pour egg mixture over all. Bake in 325° oven for 40 to 45 minutes, until knife inserted comes out clean.
Mix all ingredients together. Roll dough in small balls with hands, dip each in granulated sugar. Bake on greased cookie sheet, 10 to 12 minutes at 350°.
Cut off tips of squash. Then cut each into 3 to 4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to a boil. Reduce heat and cook until tender. Drain and mash.
Boil and slice potatoes. Heat in pan the last four ingredients until melted. Pour over potatoes. Bake at 350° for 1 hour.
Cook onion until soft in hot oil. Add remaining ingredients and simmer 15 minutes (2 chickens or equivalent pieces). Place chicken skin side up in large pan; do not overlap. Cover with sauce. Bake uncovered at 350° for 60 to 90 minutes, basting occasionally.
Brown beef and sausage with salt, pepper and Worcestershire sauce. Melt cheese in meat. Spread 1 full teaspoon of mixture on rye bread and bake on a cookie sheet at 350° for about 15 to 20 minutes.
Gently mix fruit, celery and pecans. Mix apple juice, yogurt and margarine until smooth. Pour over apple mixture. Serve on lettuce-lined plates.