HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook green pepper and onion in oil until tender. Add shrimp, water chestnuts, bean sprouts and soy sauce. Remove from heat. Beat eggs until well mixed. Pour over vegetable and shrimp mixture. Cover and cook over low heat, without stirring, for about 20 minutes, until eggs are done.
Cook sausage until brown. Set aside. Separate crescent rolls into 8 triangles with points to the center of pizza pan. Press bottom and sides to form crust. Bake at 375° for 5 minutes on low rack of oven. Crust will be fluffy. Spoon sausage over dough. Sprinkle on cheeses. Combine eggs and next 3 ingredients. Pour over sausage mixture. Bake at 350° for 30 to 35 minutes.
Spray a 9 x 13-inch pan with cooking spray. Press rolls into bottom of pan. Brown sausage and sprinkle over rolls. Add cheese. Mix milk, eggs and seasonings together. Pour over cheese layer. Bake in preheated 350° oven for 25 to 30 minutes.
Cut apples into slices. Dip the apple slices into the lemon juice. (This keeps the apple from turning brown.) Pat the apple dry and spread peanut butter on one side of the apple slice. Place marshmallows on the peanut butter on the apple, close to the skin, then place another apple slice with peanut butter toward the marshmallow on the other slice, making sure that the skin is on the same side as the other slice.
Spread rolls on cookie sheet for crust. Bake about 10 minutes. Mix together Miracle Whip, cream cheese and Hidden Valley salad mix; spread on crust. Top with raw vegetables. Sprinkle Mozzarella cheese on top.
Chop broccoli and green onions including the tops. Quarter the tomatoes. Mix sour cream, mayonnaise, salt and lemon pepper and stir into vegetables.
Ideally, an old ham weighs 16 to 20 pounds. Trim well and scrub clean. Soak overnight in cold water to cover. Put ham in fresh water; bring to boil and pour this water off. Repeat if ham is very old and salty. With fat side up, bring slowly to boiling and simmer for an hour or more. Then add the sugar, spices (except whole cloves) and vinegar. Pour all over ham. Turn ham fat side down and simmer about an hour. Turn it over again and cook until the skin blisters or it is tender. This will take an additional 4 or 5 hours, depending on size of ham. Let stand overnight in the water in which the ham was cooked. Skin, then sprinkle with bread crumbs, a little brown sugar and paprika and brown in the oven. Remove from the oven; score and stick with whole cloves. Cool thoroughly before slicing thin.
With fork, beat egg and milk. In bowl mix together flour, seasoning mix and Accent. Dip chicken in egg; then in flour mixture. Heat corn oil in fry pan over medium heat. Add chicken and brown on all sides. Reduce heat. Cover and cook about 30 minutes or until fork can be inserted with ease. Drain. Serve hot or cold.
Melt 1 tablespoon margarine in a 13 x 9-inch baking pan. Mix together Bisquick, salt, paprika and pepper. Coat chicken in mixture and bake at 425° for 45 minutes, turn chicken and bake 15 minutes longer or until done. Tastes like fried chicken.
Mix sour cream, mayonnaise, onions and seasonings together. Slice chipped beef and mix in with other ingredients. Hollow out bread and put dip in bread. Save the rest of the bread and serve on the side. Serve with bread and crackers.
Cook and drain sausage. Melt Velveeta and stir until smooth. Combine all ingredients and bake at 250° for 1 hour, stirring often or place in crock-pot on low heat. Serve with Tostitos.
Mix by hand. Shape into balls. Bake at 375° for 12 minutes. Serve warm.
Pour hot water over oats- let stand. Cream sugars and shortening. Beat eggs into mixture. sift dry ingredients and add to shortening mixture. Add oats, beat well. Bake at 350° for 35 minutes in greased, floured 9 x 13 x 2 inch pan.
Mix together rice, soups, milk and dry soup in bowl. In large baking dish, with cover, place chicken breasts in bottom (spray with Pam). Pour mixture over chicken. Bake, covered, 2 1/2 hours at 350°. Check after 2 hours.
Defrost potatoes and combine in a large bowl with butter. Then add the rest of the ingredients. Place in a buttered 3-quart casserole. Bake, uncovered, for one hour at 350°.
Brown ground beef and	drain;	pour beef in casserole dish. Layer rest	of ingredients as listed. Bake, uncovered, at 350° for 45 minutes.
Melt caramels and 1/3 cup Pet milk in top of double boiler. Mix together cake mix, 1/3 cup Pet milk and butter. Bake half of cake mixture in a 9 x 13-inch pan at 350° for 10 minutes. Pour melted caramels on top. Sprinkle chocolate chips and nuts over top. Add 1/3 cup Pet milk to remaining cake mix. Spread over chocolate chips and bake at 350° for 30 minutes. Don't overbake. Sprinkle with powdered sugar.
Heat oven to 400°. Grease 10-inch pie plate. Cook and stir beef and onion over medium heat until beef is brown. Drain. Stir in seasoning mix. Spread in plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour into plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife inserted into center and edge comes out clean (8 to 10 minutes longer). Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired. Makes 6 to 8 servings.
In baking dish, put roast, covered with onion soup mix and mushroom soup. Bake at 350° or 325° for 3 hours or boil roast. When tender, add onion soup mix and soup and bake in oven.
Place ingredients in baking dish in order given: potatoes, celery, hamburger, green peppers, tomatoes and onions. Sprinkle each layer with salt and pepper. Bake at 375° for 1 1/2 hours. Yields 6 servings. Put lid on it.
In a saucepan, melt chocolate and butter slowly together. Add alternately evaporated milk and powdered sugar, stirring constantly over medium heat until it starts to bubble. Remove from heat and stir in vanilla. Serve warm over vanilla ice cream.
In a small skillet over medium heat, toast cumin seed, oregano, basil and Mrs. Dash shaking pan occasionally until fragrant, 5 to 10 minutes. Remove from heat. In skillet over medium-high heat, heat oil very hot. Add onion, peppers, carrots, garlic, toasted herbs, paprika, cayenne and chili powder. Saute 10 to 15 minutes. Add canned tomato and some tomato juice and jalapeno peppers. Bring to a boil. Add beans. Continue to simmer. Add fresh tomatoes. Heat. Top with yogurt. Makes 6 (3/4 cup) servings.
Mix all ingredients together. Pour into pie shell. Bake at 400° for 10 minutes, then reduce heat to 350° for 30 to 35 minutes.
Empty pineapple into heavy saucepan. Add vanilla pudding mix and cook over medium heat, stirring constantly until very thick. Remove from heat; cool and chill well. Meanwhile, split cake into 3 layers. Whip 1 pint cream and fold into pineapple mixture. Add chopped cherries. Spread generously between layers, sides and top of cake. Refrigerate until served. Makes 10 servings.
Combine gelatin and sugar; add boiling water. Stir until dissolved. Stir in cold water and fruit juice. Chill. Spoon sherbet into punch; add ginger ale. Yields about 6 1/2 quarts.
Lightly fry chicken in oil. Prepare baking sheet by covering with foil. Put French fried onions in a Ziploc bag and crush with rolling pin or cooking mallet. Pour into bowl or dish. Melt the butter, Worcestershire sauce, pepper and garlic powder in saucepan. Dip the fried chicken in butter mixture and then coat with the crushed fried onions. Place chicken pieces on foil-covered baking sheet. Spoon remaining French fried onions onto chicken pieces and drizzle with leftover butter mixture. Bake for 45 minutes at 350°.
Oil a 9 x 13-inch pan and cover with bread cubes. Fry sausage and drain well. Sprinkle sausage over bread and sprinkle cheese over sausage. Combine milk, slightly beaten eggs and seasonings. Pour over sausage mixture. Refrigerate overnight. Bake at 350° for 40 minutes or until set. Very good for breakfast or brunch.
Heat oven to 375°. Mix beef, onion, salt and pepper in ungreased 2-quart casserole. Arrange vegetables on meat; pour cheese soup on vegetables. Cover with frozen potato rounds. Bake, uncovered, 1 hour or until potatoes are golden brown. Makes 4 to 5 servings.
In heavy bottomed 2-quart saucepan over high heat, stir sugar, corn syrup and water until sugar is dissolved. Cook, without stirring, until mixture reaches 300° (hard crack stage), about 5 minutes. Stir in peanuts, margarine, vanilla and baking soda. Quickly spread in thin layer on greased baking sheet; cool. Break into pieces and store in airtight container for up to 2 weeks.
Cook hamburg and stir until it has lost pink color. Stir in onion and garlic and cook until onion is transparent. Add flour, seasonings and mushrooms and cook five minutes. Stir in the soup and simmer 10 minutes. Add the sour cream and heat through. Can sprinkle parsley on top. Serve over rice or noodles. Makes 4 to 6 servings.
Cream sugar and shortening. Add egg. Sift together dry ingredients. Add creamed mixture. Stir in beans, apples, raisins, nuts and vanilla. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and 15 minutes or until toothpick comes out clean.
Mix together in order given. Drop by spoon onto cookie sheet. Bake 15 minutes at 350°.
Combine the sweet potatoes, orange juice and pineapple. Add enough orange juice to keep from being stiff. Melt butter; add. Pour into a buttered casserole dish. Cover the top with marshmallows. Bake for 15 to 20 minutes at 350°, until marshmallows are brown. Serves 6 to 8.
Mix sugar and cinnamon. Melt butter. Spread thinned cream cheese on bread to edge of each slice. Cut each slice into 3 equal strips and roll up. Tuck ends together. Dip rolled bread strips in melted butter; roll in sugar mixture. Place on wax paper and freeze. After removing from freezer, bake at 400° for 5 to 8 minutes. Let sit before serving to cook and firm. Delicious!
Beat egg whites until stiff. Slowly add sugar, vinegar and vanilla. Mix thoroughly. Grease two 9-inch pie pans and line with greased wax	paper.	Pour into pans and bake 40 minutes in a 300° oven. Let cool in the pans. Beat whipping cream and spread over layers like icing a cake. Sprinkle crushed peanuts over layers of icing. Refrigerate overnight.
Cook macaroni for 6 minutes according to package. Drain and put into cake pan. Cook hamburg, mushrooms, onion and pepperoni in a fry pan. Drain and put into the cake pan. Mix well with the macaroni. Spread the cheese over top. Cover and bake at 350° for1 to 1 1/2 hours.
Combine all ingredients. Pour in baking dish and bake 1 hour at 350°.
Prepare cake mix according to package directions, making 2 layers. When layers are cool, split in half. While cake is cooling, combine sugar, sour cream and coconut; chill. Reserve 1 cup of sour cream mixture. Spread remainder between the layers. Blend whipped topping and reserved sour cream mixture. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before eating.
Mix ingredients. Cut fish in small pieces and season with salt and pepper. Soak fish in mixture for about 2 hours, roll in flour and deep fry (always use flour, not cornmeal.)
Make the crust. First put sauce on. Toppings next. Put in oven. Bake for 100 minutes at 250 degrees.
Boil chicken, let cool and then bone chicken. In a 9 x 13-inch pan, add chicken and cooked rice. Mix in both cans of soup. Add mushrooms to mixture. Season to taste. Bake in oven at 350° for 30 to 40 minutes. Casserole should not be overdry, but not too moist.
Cut off stems and scoop out mushrooms; mince, reserving caps. Saute minced bacon in skillet until crisp. Drain, reserving 1 tablespoon bacon fat. Add butter to bacon and bacon fat. Saute minced shallots and garlic until soft. Add minced mushrooms and saute until liquid is almost absorbed. Sprinkle on bread crumbs and thoroughly mix. Blend in milk. Salt and pepper to taste. Fill mushroom caps with mixture and top each with bacon square to cover. Use all of the mixture. Mushrooms will be heaped very high. Broil until bacon is crisp and browned. Serve hot.
Slice potatoes in thin wafer slices. Slice onion this thin and separate into rings. Mix together the mushroom soup and sour cream. In casserole dish, layer pork chops, onion and potato mixture and soup mixture. Salt and pepper each layer to taste. Bake at 375° about 1 1/2 hours or until potatoes are tender.
Crisp Crumbs: Combine 1 cup flour, rolled oats, brown sugar and butter; mix with a pastry cutter or fork to get the crumb texture just right. Set aside while you prepare the apples and spices.
In skillet, cook beef, onion and garlic until meat is brown and onion is tender. Drain off fat. Add chili powder and 1/2 teaspoon salt. Set aside and keep warm. In saucepan, combine undrained green beans and kidney beans; heat and drain. Heat tortillas in microwave or oven.
Remove leaves and cut off bottom of cauliflower. Set flat in bowl. Put 2 tablespoons water on bottom. Cover. Microwave 8 minutes on High.
Preheat oven to 425°. Spray nonstick baking sheet with nonstick cooking spray; set aside. In medium bowl, combine flour, sugar, baking powder, salt and cream of tartar. Using pastry blender or 2 knives, cut in margarine until mixture resembles coarse crumbs. Using fork, stir in buttermilk until just combined. Sprinkle reserved 2 teaspoons flour on work surface; roll out dough to 1/2-inch thickness. Using 3-inch round biscuit cutter, cut out 12 biscuits, gathering up scraps and re-rolling dough as necessary. Place biscuits on prepared baking sheet; bake until golden brown, 15 to 20 minutes. Makes 12 servings.
Melt butter in 8 to 9-inch square pan as oven preheats to 400°. Sprinkle brown sugar over the top of melted margarine. Place pineapple over brown sugar evenly. Beat eggs, milk and salt until blended. Soak bread in egg mix until soft. Arrange bread on top of pineapple. Bake 25 minutes in 400° oven until light brown. Invert entire pan onto large serving platter or with pancake turner lift each serving off onto plate.
In a saucepan, add beet juice, lemon juice, and Sure Jell and bring to a boil. Add sugar and raspberry Jello. Bring to a boil and cook 6 minutes stirring continually. Skim and pour into hot dry jars. Makes 4 to 5 pt.
Combine all ingredients, mixing well. Pour into greased casserole dish, 9 x 9 x 2-inch. Bake at 350° for 45 to 50 minutes.
In a large bowl combine nuts, dates and cherries. In another bowl stir flour, sugar, baking soda and salt. Add to nut mixture, stirring until nuts and fruit are well coated. Beat eggs until foamy. Add vanilla. Fold in nut mixture. Mix well; pour in greased and wax paper-lined pan. Bake at 300° for 1 hour and 45 minutes. Cool in pan 10 minutes.
Melt margarine. Pour in sugar and flour. Cream good, then add egg yolks and beat good. Add milk and coconut. Stir good and pour in pie shell. Cook on bottom rack at 375° until done.
Mix all ingredients together. Pour in ice cream can and freeze until hard. (Yummy good.)
Drain pineapple (reserve juice). Add water to juice to fill cup and heat to boiling. Add to Jello and dissolve thoroughly. Let cool (not in refrigerator). Gently stir in 7 to 8 oz. ginger ale. Mix pineapple and cranberry sauce together well and fold into Jello. Set in refrigerator until lightly set. Mix package of Dream Whip according to directions on box. Soften cream cheese until soft and spreadable. Spread over Jello mixture.
Mix all ingredients; shape into cakes. Fry in small amount of oil until brown on both sides.
Beat eggs and sugar. Add flour, cocoa and melted margarine. Mix real well. Add milk and mix well. Pour into 2 prepared pie shells and bake at 400° for 10 minutes, then turn down to 350° for about 15 to 20 minutes or until middle is set. Add meringue and brown. Cool on wire rack.
Saute bacon and onion in skillet. Drain. Add green beans and vinegar and heat thoroughly. Serves 4.
In a 1 1/2-quart casserole dish, spread broccoli and top with chicken. Separately, mix soup with next 3 ingredients, and pour over the chicken. Sprinkle the cheese over soup and top with crumbs. Dot with butter. Bake, covered, at 350° for 30 minutes. GREAT MEAL IN ONE DISH!!
Crumble ground beef into 2-quart glass bowl. Add onion. Microwave (High), uncovered, 5 to 6 minutes or until meat is set; stir once. Stir to break meat into small pieces; drain. Stir in beans, tomato sauce, sauce mix and water. Microwave (High), uncovered, 6 to 7 minutes or until hot and bubbly. Stir once. Place chips in 12 x 8-inch glass baking dish; crush slightly. Spoon hot meat mixture evenly onto chips. Sprinkle with cheese and olives. Microwave (High), uncovered, 2 to 2 1/2 minutes or until cheese is melted. Garnish with lettuce and tomato. Serves 6 to 8.
Heat oven to 350°. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 1 tablespoon. Cook and stir onion in reserved fat. Add Velveeta process cheese spread and milk; stir until Velveeta process cheese spread is melted. Crumble bacon. Add bacon, beans and pepper to skillet. Mix lightly. Spoon into 1 1/2-quart casserole. Top with cracker crumbs. Bake 15 minutes. Makes 6 to 8 servings.
Cut elephant into bite-size pieces; this should take about 2 months. Season well with salt, pepper and oregano. Add enough brown gravy to cover and cook four weeks at 465°.
Slice squash and cook until tender. Drain well and combine with sour cream, chicken soup, carrot, onion and 1/2 of stuffing mix. Mix remaining half with butter for topping. Bake at 350° for 30 minutes.
Add the oil and juice from the oranges to the cake mix. Add the eggs; beat 4 minutes on high speed. Fold in the oranges. Bake at 325° for 30 to 35 minutes. Add the instant vanilla pudding and the crushed pineapple to the Cool Whip. Spread between layers and on top. May use three 9-inch layers or one 9 x 13-inch pan. Keep refrigerated.
Boil for 7 minutes (stirring all the time). Add 1 teaspoon vanilla. Line a 9 x 9-inch pan with crackers (Club). Use 1/2 of filling and put over crackers. Add another layer of crackers and put other half of filling on that. Then frost with layer of chocolate frosting.
Cook rice until tender and set aside. Mix flour or cornstarch with sugar and salt. Separate eggs and set whites aside. Beat yolks with fork and mix with milk. Mix with cornstarch and sugar mixture and cook over medium heat until boiling. Boil while stirring for 1 minute. Remove from heat and stir in butter and vanilla. Sweeten rice to taste and mix with pudding. Whip egg whites with 1/8 teaspoon cream of tartar until foamy. Sprinkle 1/4 cup sugar on while whipping, until swirls are thick. Add 1/2 teaspoon vanilla. Pour pudding and rice mixture in baking dish and spread with meringue. Brown in preheated oven at 350°.
Layer oysters, crackers and butter. Make 2 layers. Beat egg; add milk, salt and pepper. Pour over mixture. Bake 30 minutes at 400°.
Crush wafers fine (I put in processor). Mix all ingredients well; roll into balls size of walnut. Put on a tray to dry. Can be rolled in powdered sugar.
Brown meat along with seasoning package. If you do not have a seasoning package, just add chili powder, cumin, garlic powder and salt to taste. To prepare each individual plate, just start by placing amount of Fritos in center of dish, then spoon on some of the meat mixture, warmed beans, then chopped lettuce, chopped tomatoes, onion, cheese and hot sauce. You could also add avocado dip or black olives, if desired.
Heat oven to 350°. Grease and flour a 17 x 11 x 1-inch pan. Prepare cake mix as directed on box. Pour batter into pan. Mix remaining ingredients. Drop by spoonfuls onto batter. Cut through batter several times to give it the marble effect. Sprinkle with additional chocolate chips, if desired. Bake until cake springs back when touched lightly in center, about 25 to 30 minutes.
Combine margarine and cake mix. Reserve 1 1/2 cups of this for topping. Pat crumb mixture into ungreased 13 x 9 x 2-inch pan. Top with peanut butter and Marshmallow Creme and spread evenly. Crumble remaining mixture over top. Bake 20 minutes at 350°. Makes 3 dozen bars.
Coat pickles with onion ring mix and fry in very hot oil. Delicious.
Cream butter and sugar until well creamed. Add eggs, one at a time. Mix well after each addition. Add unsifted flour alternately with buttermilk to creamed sugar and butter mixture. Use some flour to dredge orange slices, dates, nuts and coconut. Fold in dates, nuts, etc. If baked in a large pan bake 2 hours and 15 minutes at 300°. Smaller loaf pan less baking time. Line pans with foil, then grease and flour.
Melt butter; beat eggs with fork. Add sugar and stir. Add buttermilk, butter and vanilla. Mix well. Stir in coconut. Pour in pie shells. Bake at 350° for 45 minutes. Makes 2 pies.
Spray spring-form pan bottom and 2-inches on sides with Pam. Sprinkle with graham crackers and 1 tablespoon sugar; pat down. Drain cottage cheese several times. Transfer to food processor with cream cheese, 1 cup sugar, sour cream, eggs, egg whites and flour. Process until smooth. Pour into pan. Crush walnuts; mix with mini-chocolate chips and sprinkle on cake. Bake at 300° for 1 1/4 hours. Turn off and leave in oven for 1/2 hour. Cool completely.
Bring to a boil the sugar, cocoa, butter and cream. Add the dry ingredients and mix well. Form into balls of about 1 teaspoon mixture. Store in a closed container, wrapping in waxed paper or putting it between layers.
Place broccoli in a shallow 2-quart dish. Cover tightly with heavy-duty plastic wrap. Fold back a small corner of wrap to allow steam to escape. Microwave on High 11 to 12 minutes. Separate spears; drain and return to dish. Set aside. Place soup in a shallow 2-quart baking dish. Cover and microwave on High 2 to 3 minutes, or until very hot. Stir in turkey; cover and microwave 1 to 2 minutes. Stir in sour cream and 1/2 cup cheese. Microwave on High for 2 minutes. Spoon sauce over broccoli and sprinkle remaining cheese on top. Microwave on High, uncovered, 1 minute.
Mix together cake mix, soda and egg white. Bake in a greased 9 x 13 pan for 35 to 38 minutes at 350 degrees. During the last 10 minutes of baking, heat the condensed milk and caramel in a saucepan on medium heat until well mixed. As soon as the cake is done, remove from oven and poke holes in the top and immediately pour the hot caramel sauce over the top and sprinkle with 1/2 of Heath bites. After it is completely cooled cut into squares and top with Cool Whip and the rest of the Heath bites. Keep in refrigerator.
Boil the sugar, milk and margarine or butter for 1 minute, then add the chocolate chips and vanilla.
Dissolve Jell-O in 2 cups hot water. Add frozen strawberries and stir until thawed and Jell-O begins to thicken. Add drained pineapple and mashed bananas. Divide mixture in half. Pour half mixture in 9 x 9-inch Pyrex dish to congeal in refrigerator.
Melt butter. Stir in flour. Add milk. Cook until thick. Remove from heat. Stir in corn, eggs and seasonings. Pour into greased, shallow dish. Sprinkle with corn flakes (or bread crumbs) which has been mixed with melted butter. Set in pan of hot water and bake at 350° for 25 to 30 minutes.
Fry onions and garlic in fat until soft. Mix other ingredients in and bake at 350° for 45 to 60 minutes.
Heat sugar, syrup and water to hard crack. Stir twice. Add peanut butter and vanilla. Mix well and spread on buttered cookie sheet. Spread shredded chocolate on top. Let melt and spread. Cool and cut.
Crush graham crackers to make fine crumbs. Mix crumbs with brown sugar and chopped walnuts. Set aside. Peel, core and slice apples. Arrange in buttered 8-inch baking dish in alternate layers with crumb mixture. Dot top with butter and pour lemon juice and water over all. Sprinkle with nutmeg. Cover and bake in slow oven at 350° for about 30 minutes until apples are cooked to a jelly. Serve hot or cold with cream or whipped cream. Serves 6.
Beat cream cheese at medium speed with electric mixer until fluffy; gradually add powdered sugar, beating well. Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. Stir in chopped pecans. Spread into buttered 8-inch square baking pan or dish. Cover and store in refrigerator. Yields 2 pounds.
Mix with blender until smooth. Can be used for raw vegetables or on salads and baked potatoes.