HumbleIntelligence/food-ner-1-Million huggingface dataset:
On the day before: Drain yogurt through cheesecloth and refrigerate. Chop peppers and onions and refrigerate. Grate cheese and refrigerate. Use 9 x 13-inch casserole. Spray with Pam. Spread chopped bell peppers, onions and grated jalapeno cheese. In separate bowl, beat eggs, yogurt, milk, salt and pepper. Pour over peppers, onions and cheese mixture. Sprinkle the one cup grated Cheddar cheese over entire casserole. Bake at 350° for 40 minutes. Let cool ten minutes before serving. Serves 8 to 10.
Beat egg yolks until lemon colored. Add sugar; beat well. Add flour, salt and vanilla. Beat egg whites until frothy. Add cream of tartar and beat until very stiff. Add egg yolk mixture to whites, folding carefully. Pour into large ungreased angel food pan. Bake 1 hour at 300°.
Cook bacon until crisp; crumble. Cook ham; crumble. Add potatoes, onion and pepper to skillet and cook until brown and crisp. Blend eggs and milk; pour over potatoes. Top with cheese, bacon and ham. Cover and cook at low temperature for 10 minutes. Serve in 4 wedges.
Preheat oven to 400°. Grease dish. Brown together the beef and onion. Drain off grease. Stir in taco seasoning mix. Spread meat mixture in greased dish.
Melt chocolate in double boiler. Add the remaining ingredients and mix very well. Drop by teaspoon on waxed paper. Allow to air dry. Store in an airtight container.
Mix all top 4 ingredients together real good. Make into small balls and press 1 Kiss in each. Place on lightly greased cookie sheet. Bake 5 minutes in a 350° oven. Yields 3 dozen.
Fix 1 large or 2 small boxes of stuffing mix. Fix according to directions, but use a little less water so it's on the dry side. Boil and chunk up chicken (2 cups or so). Mix with mayonnaise and a little salt. Layer 1/2 of dressing mix in 9 x 13-inch pan, spread chicken over it. Then put rest of dressing over this. Mix eggs plus 1 cup milk together, pour over top. Cover and refrigerate overnight. Set out 1 hour before baking. Mix cream of chicken soup with 1/2 cup milk, pour over top. Bake at 350° for 1 hour.
Brown ground meat; drain. Heat tortillas until soft, if you want to roll enchiladas. The fast way is to layer in a greased casserole dish, tortillas, meat, onions and cheese until used up. Finish with tortillas. Mix and heat remaining ingredients. Pour over casserole. Bake at 350° for about 30 minutes.
Preheat oven to 375°. Grease an 8 x 8 x 2-inch baking pan. Arrange apples in pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake until apples are tender and topping is golden brown. Serve with cream, Dream Whip or ice cream.
Preheat oven to 350°. Combine first five ingredients in a Dutch oven or covered baking dish and bake 1 1/2 hours. Serve over cooked noodles.
Mix all together, adding enough ketchup to color. Bake at 350° for 1 hour.
Mix ground beef, ham, eggs, milk, mustard and corn flakes. Grease muffin tins and sprinkle brown sugar over bottom of muffin cups. Spread pineapple over brown sugar. Shape meat mixture into balls and place in muffin cups. This is great for entertaining. (This can be made in 10 x 15-inch pan.) Bake at 350° for 1 to 1 1/2 hours. Makes 15 individual loaves.
Place rice on bottom of oblong pan. Arrange chicken parts on top of rice. Sprinkle onion soup mix over chicken. Spread mushroom soup over the soup mix. Pour in water and bake, covered, for 1 hour at 350°. Uncover and bake another 30 minutes.
Crush Doritos and place in bottom of greased casserole. Prepare beef according to taco seasoning directions; place taco meat over crushed Doritos; combine soups and pour over meat. Top with cheese. Bake at 350° until bubbly.
Blend butter, sugar, flour and salt. Add eggs; beat well. Stir in corn and bake for 1 hour in 325° oven in a greased casserole dish.
Mix cake mix according to directions on box. Pour half of batter into greased pan (no flour). Bake at 350° for 20 minutes.
Microwave last 3 ingredients until butter melts and then stir and put back in bowl for 2 minutes. Take out and add 1/2 teaspoon soda; stir.
Cook spinach 7 minutes. Saute onions in butter and add cheese. Combine spinach with cheese mixture. Spread on French bread. Bake 5 to 10 minutes at 350°.
Brown meat. Add salt, mustard, butter, onion, pepper and one cup of water. Pressure cook 10 to 12 minutes. Make thickening of 2 tablespoons of flour and water. Stir into cooked meat. Add mushrooms, simmer until thickened. Add sour cream. Serve over noodles or rice.
Microwave Velveeta until smooth. Add the browned drained beef. Add tomatoes, drained. Keep warm and serve as dip with corn chips.
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 25 to 30 minutes or until heated through. Makes 6 servings.
Crush vanilla wafers. Add the remaining ingredients. Mix well and form into balls. Roll in additional powdered sugar. Makes about 2 dozen small balls.
Combine all ingredients. Dice in apples and add nuts. Bake at 325° for 1 hour in Bundt pan or two 8 x 8-inch pans.
Cream butter and sugar in large mixing bowl until light. Add egg, mixing well. Stir in flour until well combined. Add remaining ingredients; mix well. Shape dough into 2 long rolls; wrap each roll in waxed paper. Chill several hours. Slice rolls into 1/4-inch slices and place on cookie sheet. Bake at 375° for 7 to 8 minutes.
Cream sugar and oil. Beat eggs and add to sugar/oil with flour, salt, soda and cinnamon. Stir in carrots and nuts. Bake in 9 x 13-inch pan at 300° for 45 minutes or in layer pans at 350° for 30 minutes.
Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned. Add bouillon cubes and water to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce, salt and pepper to soup; stir. When serving soup, place a thin slice of French bread into the bottom of the bowl (must be able to go into the oven). Ladle soup into bowls; top with layer of shredded cheese. Place under broiler until cheese melts. Serve at once.
Set cream cheese out to get room temperature. Drain excess oil/water off tuna. Mix tuna and cream cheese together with a fork until tuna is blended well. Can be eaten chilled or as is. Great on crackers.
Saute onion and celery in 1 stick oleo. Add water, potatoes, salt and pepper. Cook until tender. Add corn, soups and milk. Garnish with parsley. Do not dilute soups.
Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar and spices in a large preserving kettle; bring to a boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once.
Put just enough oil in pan to brown meat. Add other ingredients and cook on medium heat until vegetables are done.
In large skillet, saute sausage until done; add onion and butter until soft. Add potatoes; saute until lightly browned. Beat eggs, salt, pepper and water; pour over sausage-potato mixture. Cook until eggs are set. Turn with spatula. Cook other side. Serves 4.
Combine ingredients (first seven) and rub on chicken wings. Let stand for 15 minutes. Saute wings in oil and butter until lightly browned. Drain excess fat. Add garlic, jalapeno and beer and simmer until liquid has turned to a glaze.
Mix all ingredients together. Bake in greased pan at 350° for 45 minutes to 1 hour.
Remove stems and seeds from green peppers and cut into chunks. In ovenproof dish, saute green peppers in olive oil until soft (on top of stove). Sprinkle with a little salt. Remove green peppers from dish; brown sausage in same dish. Add red wine and cover; bake for 40 minutes at 350°. Uncover, add sauteed green pepper and bake 30 more minutes. Serve in same dish.
Mix the sugar, milk, butter and soda in saucepan. Cook to soft ball stage. The soda turns the sugar to caramel taste and color as it cooks. Remove from stove. Cool a few minutes. Add vanilla, then beat. Before mixture begins to stiffen, add nuts and spoon onto wax paper.
Melt margarine; add graham cracker crumbs, peanut butter and confectioners sugar. Mix and spread on greased 9 x 13-inch pan. Melt chocolate chips and spread on top of mixture. Set in refrigerator. Cut into squares when set.
Brown sausage and onion. Add remaining ingredients and bake in casserole at 350°. Serves 4. Sausage Casserole plus a salad makes a fine low cholesterol meal.
Combine the preceding and shape into balls. Place in roaster with 1 can tomato soup and 1 can tomato sauce well blended. Bake at 350° for 1 hour or longer.
Wash and slice 6 to	8 squash and boil until done. Drain excess water and add 1/2 stick margarine and mash. Mix egg, sugar and Pet milk. Pour into hot squash, stirring fast. Add salt and pepper to taste. Bake at 350° until firm (20 to 30 minutes). Sprinkle with grated cheese and melt.
Butter a baking dish (8 x 8-inch or 9 x 9-inch). Mix all but cheese and chips in dish. Sprinkle cheese and potato chips on top. Bake in a 425° oven for 15 minutes.
In a bowl, mix beef, Parmesan cheese, onion, tomato paste, oregano, salt and pepper, just until combined. Toast the muffins in broiler until lightly browned. Divide meat mixture among muffins. Broil 4 inches from the heat for 8 to 10 minutes or until meat is cooked. Top with tomato and cheese slices. Return to broiler until cheese is melted. If desired, sprinkle with oregano. Serve immediately. Yields 4 servings.
Brown hamburger and drain; stir in beans, tomato sauce, taco mix, onion, bell pepper, mustard and 1/4 to 1/2 teaspoon of chili powder. Heat to boiling, stirring constantly. Spread into ungreased pie plate. Spread sour cream on top of hamburger mixture. Sprinkle with 1/4 teaspoon chili powder, shredded cheese and chopped tomatoes. Serve with tortilla chips.
Cream butter and cream cheese. Blend egg yolk and vanilla. Add cake mix 1/3 at a time. Cover. Chill for 30 minutes. Bake at 375°.
Steam green beans for 15 minutes. In frypan, heat olive oil. Add garlic and green beans; dry beans until done. Salt and pepper to taste.
Fry breaded chicken in garlic and olive oil. After frying all chicken, saute and cover pan until chicken is fully cooked. Put aside sliced mushrooms, red peppers and sliced onion and simmer. Take a little olive oil and garlic; simmer mushrooms, red peppers and onions until cooked. When cooked, pour over chicken and then pour balsamic vinegar over entire food. Simmer until hot.
Place cooked potatoes in large bowl. Add butter, cream cheese, sour cream, milk, and salt. Mix until well blended. Spoon into 12 x 8 x 2 inch baking dish. Brush with melted butter. Sprinkle with paprika. Bake at 350° for 30 minutes just before serving time.
Preheat oven to 350°. Combine all ingredients except chicken. Dust inside of large oven bag with flour and lay bag inside oblong baking pan. Arrange chicken, cavity side up, in a single layer in bag, spooning mixture evenly over top. Tie bag; pierce top with 2 to 3 small slits. Bake for 45 to 50 minutes.
Combine eggs and sugar until blended; add peanut butter and mix well. Roll into balls (size of walnuts). Place on greased cookie sheet. Flatten with fork. Bake 12 to 15 minutes in preheated oven at 325°. Yield: 5 dozen cookies.
Mix together all ingredients in large stew pot, adding enough water to achieve desired consistency between soup or thick stew. Simmer on low to medium-low for 3 or 4 hours. Makes a very mild, but tasty soup.
Mix pretzels, 1/2 cup sugar and margarine. Bake in a 9 x 13-inch pan for 10 minutes at 350°. Mix cream cheese, 1 cup sugar and Cool Whip and	spread over crumbs. Dissolve Jell-O in hot pineapple juice. Add strawberries and juice to Jell-O. Let set partially.	Spread	over top of cream cheese mixture. Chill. Cut into squares.
Blend shortening, butter, salt, sugar and vanilla. Add flour and nuts. Place in refrigerator for about 1 hour. Place balls of dough on slightly greased cookie sheet. Bake for 20 to 25 minutes at 325°. Sift on powdered sugar.
Cook cauliflower and drain; drain peas. Combine cauliflower, peas, cheese and sour cream. Pour into buttered casserole dish. Cover with Ritz crackers. Dot with butter. Bake 30 to 40 minutes at 350°.
Place pork ribs (at room temperature) in roasting pan with a lid. Mix all the other ingredients together and spread over the ribs. Bake in preheated 400° oven until tender. Remove lid and bake 15 minutes longer to brown. This sauce is also good over beef short ribs, beef spareribs or brisket.
Mix. Pat in an 8 x 11-inch pan. Bake at 325° for 15 to 20 minutes or until golden brown. Cool.
Heat soup; add cheese. Mix with cooked broccoli. Top with buttered bread crumbs. Bake at 350° for 20 minutes.
Preheat oven to 325°. Break each graham cracker in half. Place close together on a 17 1/4 x 11 x 1-inch nonstick cookie pan with side on it. Place butter and brown sugar in a glass measuring cup. Cover loosely with plastic wrap. Microwave on High for 1 minute or until butter is melted. Remove from microwave. Stir. Let cool at room temperature 2 minutes. Add pecans; mix well. Put a teaspoonful on each cracker. Bake 7 minutes. When cool, remove and store.
Cook broccoli for 5 minutes and drain. In large bowl, combine soup, mayonnaise, onion and cheese. Add eggs; mix well. Then add chopped broccoli. Pour into 9 x 13-inch sprayed baking dish. Sprinkle with crushed Ritz crackers (which have been sauteed in the melted margarine). Bake at 350° for 1 hour.
In a greased 9 x 13-inch pan, spread refried beans on bottom. Next spread cream cheese over beans. Brown ground beef; drain and add taco seasoning mix. Spread on cream cheese. Next, spread salsa and top with cheese. Bake 15 to 25 minutes at 350°. Serve with tortilla chips.
Place all ingredients in food processor. Process until well blended. Serve with pita chips, celery, and carrot sticks.
Cream the butter, egg, sweetener and vanilla. Add applesauce; mix well. Sift dry ingredients together. Stir in dates and nuts. Add to first mixture. Mix by beating at medium speed for several minutes. Turn into buttered loaf pan. Bake at 350° for 1 hour.
Mix together and pour over about 40 meat balls and simmer 10 to 15 minutes.
Mix together yeast, flour, sugar, salt and soda. Warm to 120° milk and water. Mix milk and water into the dry ingredients. Add enough of 1 cup flour to make a stiff batter. Grease a loaf pan and sprinkle with corn meal. Put dough into pan. Let rise to double in size. Bake at 400° for 15 to 25 minutes (golden top).
Mix shortening, sugar and vanilla real good. Add 1 egg to sugar mixture. Beat until light and fluffy. Stir in 4 teaspoons milk. Mix flour and baking powder, then add to liquid mixture. Put in refrigerator for 1 hour. Then roll out thin and cut into shapes. Bake 6 to 8 minutes at 375°. Frost and decorate.
Pierce sausages; simmer in water to cover for 15 minutes. Drain. Brown sausages in Pam sprayed pot. Remove and brown chicken pieces in pot. Spray again if needed. Remove meat and cook onions until tender, stirring frequently. Do not brown onions.
Preheat oven to 350°. Follow directions on angel food mix package, stirring cocoa and coffee powder into dry mix. Beat 1 1/2 minutes, scraping bowl often. Bake 40 to 50 minutes in unoiled tube pan. Invert and cool thoroughly. Top with Berry Sauce. Makes 12 servings.
Combine all ingredients together and place in covered container in the refrigerator for 3 or 4 hours before serving. This salad keeps well for several days. When mixing, if real thick, add some of the pineapple juice.
Dot peaches with 2 tablespoons butter. Sprinkle lemon juice and cinnamon over peaches. Sift flour, salt and baking soda together and mix oats into mixture. Add brown sugar to margarine. Place peaches in bottom of 9 x 12-inch Pyrex baking dish. Combine flour-oats and margarine-sugar mixtures and spread over peaches. Bake at 375° for 45 minutes.
Mash bananas with fork; blend in remaining ingredients. Stir well, pour into molds. Freeze until firm.
Heat oven to 350°. Lightly grease 13 x 9-inch baking pan. Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup chips, melted*; mix well. Add flour, oats, baking powder, remaining cup of chips and the nuts, mixing well. Spread into prepared pan. Bake 25 to 30 minutes or until brownies pull away from sides of pan. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars. Makes 2 dozen.
Combine Italian dressing, dry onion soup mix and apricot or guava preserves. Pour over chicken thighs which have been placed in a large shallow baking dish. Bake for 1 1/2 hours at 350° and baste occasionally with pan drippings. Serve hot with rice and sweet and sour sauce.
Mash squash up. Add eggs, 1/2 cup crackers, 1/4 cup butter, milk, onions, cheese, salt and pepper. Mix well. Pour into casserole and top with 1/4 cup melted butter. Sprinkle 1/2 cup crackers on top. Bake at 350° for 1 hour or until brown around edges. You may garnish with cheese, if desired.
To grated sweet potatoes, add milk and other ingredients. Pour into large greased baking dish. Bake for 1 hour at 325°.
Place bread cubes in a large bowl and set aside. In a medium size skillet over medium heat, saute sausage until well browned, about 10 minutes. Transfer sausage to paper towels to drain and discard drippings. In same skillet, melt butter. Add onion; saute until soft but not brown. Stir in stock, apples and raisins; bring to a boil. Pour over bread cubes and mix in sausage, salt and sage. (Makes approximately 10 cups). Great for light or dark poultry dishes.
Cream shortening and sugar. Add eggs, flavorings and salt. Make paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter. Blend. Bake at 350° in three 9 or 10-inch pans for 20 to 25 minutes.
Combine egg, orange juice and salad oil. Combine dry ingredients plus cranberries and nuts. Stir juice mixture into dry mixture, stirring just until moistened. Bake in greased 9 1/2 x 5 x 3-inch loaf pan at 350° for 50 minutes or until tests done. Remove from pan and cool.
Put rice mixed with onion soup and mushrooms in 9 x 13-inch pan. Cut up chicken; salt and pepper the pieces and place on top of rice mixture. Mix cream of chicken or cream of mushroom soup with 2 1/2 cans water. Pour over chicken on rice. Bake 1 1/2 to 2 hours.
In a large bowl, make layers of cabbage, green pepper and onion. Sprinkle 1 cup of sugar over top. In a saucepan, combine the remaining ingredients. Mix well. Bring mixture to a full boil, stirring constantly. Pour over slaw. Refrigerate at least 4 hours (best overnight). Mix well. (Will keep for weeks.)
Combine Jell-O and water; cool. Add bananas, pecans, strawberries and pineapple to Jell-O. Divide in half. Pour 1/2 into 12 x 8-inch pan. Refrigerate until set. Spread sour cream evenly over Jell-O. Pour remaining 1/2 Jell-O over sour cream. Cover; refrigerate until set or overnight.
Cream butter and sugar. Add potatoes, extracts and spices. Mix well. Add milk. Combine flour, soda and cocoa. Add the creamed mixtures. Add well beaten eggs. Dredge nuts and raisins with 1/4 cup flour; add to batter. Pour into a greased 10-inch tube pan and bake at 300° for 2 hours.
Mix together nuts, flour and oleo; spread in 9 x 13-inch pan. Bake at 350° for 30 minutes. Let cool.
Drain pineapple; save juice. Add enough liquid to dissolve Jell-O. Mix Jell-O as directed. Place over medium heat, stir until marshmallows melt and cool for 10 minutes. Add remaining ingredients. Pour into mold and chill.
Melt 2 squares of white bark in a 200° oven for 20 minutes in a 12 x 9 x 2-inch pan. Remove from the oven when completely melted and add peanut butter. Mix. Combine granola and noodles to the mixture and coat well. Drop by tablespoon onto aluminum foil. Will harden when cooled. Makes 4 dozen.
Mix all ingredients well. Shape into ball and roll into flour. Cook in hot oil (360°) until brown, about 10 to 15 minutes.
Spread pineapple in large baking dish. Sprinkle coconut over pineapple. Sprinkle brown sugar over coconut, then sprinkle cake mix (dry from box). Slice butter thin and place over cake mix, making sure to cover completely. Bake at 300° for about 1 hour.
Mix all ingredients well. Roll into meat balls. Roll in a little bread crumbs. Bake 30 minutes at 325° or can be fried. Can be used with spaghetti.
Preheat oven to 350°. Press ground beef into an 8-inch buttered dish. Pour over this the can of undiluted soup. Spread frozen vegetables over soup and cover with Tater Tots. Bake about 40 minutes.
Melt butter and add all salts. Mix first 7 ingredients together, pour butter and salt mixture with Worcestershire sauce. Put in oven at 200° for 1 1/2 hours. Drain on paper towel.
Put chicken broth in heavy saucepan. Bring to simmer. Pour corn meal into chicken broth slowly, stirring constantly until thick, about 10 minutes. Cover and set aside.
Mix sugar, flour, milk and peaches together. Put into bowl. Slice 1 stick of butter over top. Bake at 375° until top rises and is golden brown.
Cream margarine and cheese together. Add flour, paprika and salt. Work together into a roll and slice. Press sliced green olive into center of each circle. Bake at 350° for 10 minutes on greased cookie sheet.
Coat oyster crackers with vegetable oil. Mix dry ingredients and toss with crackers. Bake 5 to 10 minutes in a 475° oven.
Cream Crisco and margarine. Add sugar and vanilla. Add egg yolks, one at a time. Sift flour and soda together; add to creamed mixture, alternating with milk. Add nuts and coconut. Beat egg whites until stiff; fold into the batter. Pour into 3 (9-inch) greased pans; bake for 25 minutes at 350°.
Cook peppers in melted butter until tender. Remove peppers and add flour to butter; blend. Add warm milk and cook until thickened. Remove from heat and add well beaten yolks. Place over low flame and cook one minute, stirring constantly. Add lemon juice and salt; blend with ingredients.
Dissolve jello in boiling water. Drain blueberries and pineapple. Measuring liquid, add enough water to make 1 cup and add to jello mixture. Chill until jello becomes jelly. Fold in blueberries and pineapple. Pour into long dish and chill until firm.
Fry your sausage in a large skillet until brown. Add flour to sausage and in skillet and mix together. Brown flour and add milk. on medium high, stir mixture often to keep from burning. Add sage, salt and pepper. As gravy comes to a boil it will thicken. If it is too thick, add 1/4 cup of more milk. Reduce heat after bringing to a boil and cook for 5 minutes. This is excellent served over chicken fried steak, biscuits, or potatoes.
In large skillet cook and stir rice in oil over medium heat until golden brown. Add salt, water, bouillon cubes and soy sauce. Cover tightly; simmer 20 minutes. Stir in onions, celery, green peppers and meat. Cover tightly; simmer 10 minutes or until liquid is absorbed and rice tender.
Prepare wild rice according to directions on the box. Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together. Bake 1 hour at 350° or until lightly browned.
Mix ingredients well. Add 2 heaping teaspoonfuls of this mix to cup of boiling water.
Blend all ingredients well. Cover and refrigerate. Hollow out a loaf of round rye or pumpernickel bread and put mixture in center. Cube the bread taken from the center and spread the cheese on it. Do not let the ingredients deter you from making this, as it is really good!
Mix pineapple and apricots with juices. Add instant pudding and mix well. Add bananas and nuts. Chill.
Mix yeast with warm water. Mix all other ingredients. Leave in refrigerator and use as needed.
Open can of salmon, pour the juice into a measuring cup and set aside. Dump the drained salmon in a mixing bowl. Drop in egg. Use a fork to break up salmon and mix the egg real good. When it is gummy, add flour. Stir in flour thoroughly with fork. Mixture will be real thick.