HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cook ground beef until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally. Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake, uncovered, 20 to 30 minutes until bubbly. Arrange additional chips around edge of casserole; serve with shredded lettuce, chili peppers and taco sauce if desired.
Saute 1/2 cup onion and 1/2 cup chopped green pepper in butter. Add cream of chicken soup and onion soup. Mix together with cooked rice. Bake in a large dish; top with cheese of your choice. Bake at 350° about 1 hour.
In a saucepan, melt margarine, then stir in flour and salt until blended. Slowly add Sprite and milk, stirring until mixture is smooth. Add cheese and stir until it is melted into the mixture. Pour mixture into a 1 1/2 quart casserole dish. Break eggs into the sauce. Bake at 350 degrees until eggs become firm. Serves 6.
Cut apples after coring and paring, if skins are tough, into fairly large pieces. Some apples, like Cortlands, do not darken as quickly when cut for a salad. Add lemon juice, chopped celery and walnuts; toss to mix. Chill. Mix with mayonnaise for serving on a bed of lettuce. Chopped candied ginger also may be added to the salad.
Combine everything, except fruit. Sprinkle over fruit in deep pan. Bake 30 minutes at 350°.
Mix well all ingredients. Serve in small pastry tart shells or crackers, as sandwich spread or on lettuce leaf. This can be made with canned tuna in spring water, rather than chicken.
Mix sugar, soda and milk in heavy saucepan and cook over medium heat to soft ball stage (234°). Remove from heat and add vanilla and pecans. Begin beating immediately. Beat until candy begins to thicken. Drop by teaspoon on waxed paper or greased baking sheet. Cool. Yields 30 small patties.
In a bowl, whisk together the flour and salt; add the beer and whisk until batter is smooth. Let the batter stand, covered, at room temperature for at least 1 hour and up to 3 hours. Cut chilies into 3/4-inch strips; cut cheese into 3/4 x 1/2 x 1/2-inch pieces. Wrap a strip of chili around each piece of cheese; secure the chili and cheese with a toothpick and chill the cheese morsels on a plate for 1 hour. In a deep saucepan or wok, heat approximately 1 cup oil until it is hot but not smoking. Stir the batter and coat the cheese morsels in batter, allowing any excess to drip off. Fry them in the oil, turning frequently, for 15 seconds or until they are golden and crisp. Transfer the chilies to paper towels to drain and discard the toothpicks. Makes about 20 hors d'oeuvres.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayer and faith. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile anytime and it will satisfy the hunger of starved souls. You never test the resources of God until you attempt the impossible.
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk; fold Cool Whip into mixture. Pour half of filling into each shell. Sprinkle each pie with peanuts. Freeze until firm, and then cut into wedges. If stored for any length of time in freezer, wrap pie before freezing to exclude air.
Brown meat (drain fat), onion (chopped fine) and pepper. Add other ingredients and simmer in a large pot at least 20 minutes. Serve with cornbread, rolls or crackers.
Cook broccoli and drain well. Mix together mayonnaise, soup and onion. Add broccoli. Beat eggs well and add to broccoli mixture. Pour into 9 or 10-inch casserole dish. Top with bread crumbs. Add a little extra grated cheese scattered on top. Bake 45 minutes at 350°.
Cream together the cream cheese, powdered sugar, peanut butter and milk. Fold in Cool Whip. Pour in graham cracker crust and freeze. Remove from freezer 15 minutes before serving.
Saute onion, chilies and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chili powder, salt, pepper, Worcestershire sauce and steak sauce. Bring soup to boil; lower heat and simmer, covered, 1 hour. Put tortilla strips in bottom of bowl. Spoon on soup. Sprinkle with cheese.
Beat margarine and shortening until light and creamy. Add sugar and beat until creamy. Add flour and mix well, adding milk a little at a time. Add eggs one at a time, beating after each addition. Add vanilla. Beat until creamy. Pour mixture into three 9-inch cake pans. Bake at 325° for 30 minutes. Frost with:
Cream the sugar and shortening. Add eggs, one at a time. Mix the flour and soda and add to creamed mixture. Add remaining ingredients, mixing thoroughly. Drop by teaspoonful on greased cookie sheet. Bake in 350° oven for 8 to 10 minutes or until done.
Mix well and marinate meat for 2 hours. Baste often. Very good for "Shish Kabobs".
In a heavy saucepan, bring the milk just to the boil. Stir in the rice and the raisins or fruit. Cook covered for 30 or 40 minutes or until most of the milk is absorbed, stirring occasionally. You may wish to leave the lid off during the last 8 to 10 minutes. Remove pan from heat; add sugar and vanilla. Spoon into dessert cups and sprinkle with nutmeg. Serve warm or chilled. Makes 6 servings.
Mix the first 3 ingredients and bake at 400° for 8 minutes. Watch closely so as not to brown too much. Cool.
Mix the flour with the sugar. Add remaining ingredients. Pour into unbaked pie shell and bake in a 350° oven until a knife inserted will come out clean, about 45 minutes.
Brown hamburger in skillet. Drain off any grease. Place hamburger in soup kettle. Add water. Bring to a boil. Boil on low heat for 15 minutes. Add remaining ingredients and bring back to boil on medium heat. Cook for 30 minutes on low.
Mix all ingredients and place in a baking dish. Cover tightly with foil. Bake at 350° about 1 1/2 hours or more.
Fry bacon in 5-quart pan. Remove bacon, drain and save 1 1/2 tablespoons grease. Add onion, carrots and celery. Cook over medium heat 3 minutes. Add peas, ham hock, water, bay leaves, salt and pepper. Bring to boil, lower heat and simmer covered 1 1/2 hours. Remove hock, cut off meat and return to soup. Crumble bacon. Garnish with crumbled bacon and toasted croutons.
Mix by hand. Pour into greased long cookie sheet pan, 11 x 17-inch. Bake 20 to 25 minutes at 350°.
Cook noodles as directed on package. Drain well and add mushroom soup, evaporated milk and mushrooms. Spread half of noodle mixture in bottom of 9 x 13-inch baking dish. Sprinkle with layer of shredded cheese. Spread on remaining noodles. Sprinkle again with shredded cheese and top with buttered bread crumbs. Bake at 350° until bubbly and slightly browned.
Prepare cake mix by directions on box. Pour half of mixture into greased 9 x 13-inch pan. Bake 20 minutes; remove from oven. While cake is baking, in saucepan, combine butter, caramels and milk. When sauce is melted and smooth, add pecans. Spread sauce filling over hot cake. Sprinkle with chocolate chips. Add remaining cake batter and spread over top of filling. Bake 40 minutes at 350°. Cool completely and cut in squares.
Prepare cake mix as directed on package. Pour half the batter in a greased 9 x 12-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter over low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup nuts and chocolate chips. Pour remaining batter over filling. Sprinkle with remaining nuts. Bake 20 minutes.
Melt butter and remove from heat. Stir in brown sugar and mix well. Add eggs one at a time stirring until smooth. Add remaining ingredients. Stir well.
Place pie filling in a 13 x 9-inch cake pan. Pour dry cake mix over pie filling. Melt margarine; pour over cake mix. Sprinkle on pecans. Bake at 350° for 35 to 40 minutes. Serve warm with low-fat ice cream.
Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into 10 (3 1/2-inch) shells. Place on waxed paper-lined cookie sheet. Freeze 2 hours or	overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top, if desired.
Mix seasoned salt, celery salt and garlic powder. Heat oven to 250°. Put oil in shallow baking pan; tilt to coat pan. Add cereal and toss. Sprinkle with salt mixture and toss. Bake 15 minutes and stir well. Bake 15 minutes more. Cool on paper towels.
Combine meatball ingredients. Shape meat mixture into 1-inch balls. Bake in a shallow baking dish at 375° for 25 to 30 minutes. Drain excess grease from meatballs. Mix chili sauce and jelly in a microwave-safe bowl. Microwave until jelly melts. Pour over meatballs. Serve in a crock-pot or chafing dish.
Tie all spices together in cheesecloth. Chop vegetables fine. In a large bowl, combine vegetables, cover with salt and let stand overnight, covered with cheesecloth. In morning, drain vegetables; press through cheesecloth, squeezing out as much liquid as possible.
Salt and pepper chicken. Mix the honey and mustard together. Grease the bottom of your pan or casserole dish. Put chicken in the pan. Brush sauce on both sides and put it in the oven at 350°. Bake for 2 hours until golden brown.
Do not add milk or seasoning when you mash the potatoes. Cook onion in butter or margarine until tender. Combine with potatoes, dill, salt and dash of pepper. Stir in cottage cheese. Makes 2 cups.
Drain beans and place in casserole dish. Spread soup over top. Bake at 350° until soup bubbles. Take from oven and stir. Place onion rings on top. Bake until brown.
Melt margarine in 8-inch baking dish. Beat eggs with a fork. Mix flour and sugar until well blended and add to eggs. Add remainder of ingredients and pour into dish. Bake at 350° for 50 to 60 minutes. Serves 6 to 8.
Cut frozen cookie dough into 1/4-inch slices. Arrange cookie slices slightly overlapping on 13-inch pizza pan. Press edges to seal. Bake at 375° for 10 to 12 minutes or until golden brown. Cool slightly. Loosen cookie from pan, then allow to finish cooling on pan. Blend cream cheese and sugar well. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill.
Prepare stuffing mix according to package directions. Mix evaporated milk and meat. Divide into 5 patties. On waxed paper, pat each to 6-inch circle. Put 1/4 cup of stuffing into center of each. Fold meat over and seal. Put in 1 1/2-quart casserole dish. Combine remaining ingredients. Pour over meat. Bake, uncovered, for 45 minutes at 350°.
Drain pineapple and Mandarin oranges. Add dry jello to cottage cheese and stir. Add fruit and Cool Whip.
*Pea pods should be trimmed and blanched (boil in water 1 minute, drain and rinse with cold water).
Melt butter, crumble noodles into it and brown for a few minutes. Add all other ingredients. Bake at 350 for about 45 minutes to an hour.
Mix all ingredients thoroughly. Shape into balls. Place on a greased cookie sheet. Flatten with bottom of a glass dipped in flour. Bake at 350° until done.
In a 9 x 13-inch pan, melt butter. Mix remaining ingredients and spoon into a pan. Bake at 350° for 35 minutes. Cool slightly before cutting. Serve hot or at room temperature.
Pour boiling water over oatmeal. Set aside. Mix together brown sugar, Wesson oil, flour, salt, white sugar, whole eggs and soda. Mix all together and bake at 375° for 30 minutes.
Beat whipping cream until thick and frothy. Add chocolate syrup for flavor and color. Spread chocolate cream mixture between graham crackers, making a stack and alternating mixture between graham crackers. Leave enough chocolate cream mixture to spread over entire stack. Refrigerate overnight. Slice on an angle to serve the next day. Be creative; add a decorative topping, such as chocolate sprinkles, etc. Be sure to spread enough chocolate cream mixture so the graham crackers do not dry out.
Cream butter and sugar. Add vanilla and water. Add flour and mix well. Add nuts and bake at 300° for 20 minutes. Roll in confectioners sugar while hot.
Cut up beef. Mix soup and milk. Add cheese, onion and beef. Stir in macaroni. Store, covered, in 1 1/2-quart casserole 4 hours or overnight in refrigerator. Bake at 350° for 1 hour, uncovered. If necessary, add more milk before baking.
Cook beans in 3 quarts of water or more, depending on dryness of beans. When beans are nearly done, add 1/2 teaspoon chili powder and 1 1/2 teaspoons salt. While beans are cooking, combine meat, onions and garlic. Brown in skillet on top of stove or 350° in oven, stirring frequently. Add puree, chili powder, salt and bread crumbs. Simmer 15 minutes. Combine meat mixture and beans. May have to add more water for desired seasoning and consistency. Makes 3 quarts.
Cook macaroni and drain. Brown hamburger with onion and drain. Add other ingredients along with macaroni. Put in pan. Spread cheese on top, then add pepperoni. Bake 20 minutes at 375°.
Sprinkle rice evenly into 9 x 13-inch baking pan. Mix remaining ingredients, except chicken and Parmesan cheese. Pour 1/3 of the mixture over rice. Arrange chicken breasts over soup mixture; cover with remaining soup mixture. Cover with Parmesan cheese. Bake in preheated 350° oven for 2 hours.
Cream together sugar and shortening. Add eggs, buttermilk, flour, baking powder, soda and vanilla. Mix well. Roll out and cut out.
Mix and boil the above ingredients. Pack cucumbers in jars with dill, garlic, and hot pepper. Pour hot solution over and let stand 10 minutes, then pour solution off, in jug and save for the next batch. Pour fresh solution in each jar and seal, use hot lids and rings.
Combine sugar, cinnamon and vinegar. Cook for 20 minutes. Dip each peach in boiling water. Remove skin by rubbing with a cloth. Stick 2 cloves into each peach. Cook in the syrup until tender. Do not cook too many at one time. Place cooked peaches in preheated glass jars. Boil remaining syrup for 10 minutes. Pour over peaches. Seal jars.
Cream the sugar, shortening and butter together thoroughly. Add salt and egg; beat again. (Add soda to sour cream.) Add to above ingredients. Beat again and fold in flour. Chill before rolling out for cookies. The dough is rich and soft. I have better luck if I freeze the dough, then work with small amounts at a time. You may need to add extra flour when rolling out to cut. These are very good.
Mix dry ingredients. Beat eggs; add to pumpkin, then all liquids. Mix dry ingredients to pumpkin mixture. Pour into loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Fry Portuguese sausage in a large pot until brown. Add onion and garlic; fry a little. Add tomato sauce plus 1 can of water. Then add kidney beans plus 1 can water. Bring to a boil. Add 1/2 cup macaroni, carrots and potatoes. Cook for 5 minutes. Cook for 1/2 hour until noodles, carrots and potatoes are cooked. If gravy is too thick, add more water. Season with salt and pepper to taste. Serves 4.
Mix all ingredients together by hand. Bake at 300° for 1 1/2 hours in greased/floured tube or Bundt pan. Cake will crack slightly on top. Cool in pan 1 hour before removing. Use cream cheese frosting or serve plain.
Put spinach in bowl. Press down and season with salt and pepper. Add bacon and chopped eggs. Break lettuce and put on top. Season again and layer next with peas and onions, then cheese. Cover completely with mayonnaise. Cover bowl tightly and put in refrigerator overnight. Toss just before serving.
Cook carrots with salt until tender; cool and drain. Cook sugar, soup, vinegar and seasonings until thick and mustard dissolves. In a dish layer carrots, green pepper and onion. Pour mixture over, then another layer and more mixture. Refrigerate.
Mash bananas with fork. Stir in other ingredients. Bake in greased loaf pan at 325° for 1 hour.
Melt oleo in 9 x 13-inch pan. Spread graham cracker crumbs in pan. Sprinkle on coconut. Pour condensed milk over coconut. Sprinkle on both kinds of chips. Bake 30 minutes at 350°.
Grease 9 x 13-inch cake pan. Cover bottom of cake pan with coconut. Cover coconut with chopped nuts.
In a large bowl combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture; press remainder on bottom of 9 x 13-inch baking pan. Bake 15 minutes at 350 degrees.
Combine water and 2 tablespoons picante sauce in a large shallow pan or dish. Place tortillas in mixture and let stand 5 minutes; drain. Cook ground beef and onion in a heavy skillet until brown. Drain off excess grease. Stir in salt, pepper, cumin, chili powder, garlic, olives and remaining picante sauce; simmer 5 minutes.
Peel and slice apples. Pack in jars, leaving 1-inch headspace. Combine sugar, cornstarch, nutmeg and salt together. Stir in the cold water. Put on stove and stir until thick and bubbly. Add lemon juice. Pour hot syrup into jars, making sure there are no air holes. Keep syrup hot while putting into jars. Process at 15 pounds pressure for 15 minutes.
Mix Kool-Aid and sugar. Add 1 quart of water and stir until blended. Add rest of water, pineapple juice and 7-Up. Chill.
Cook pinto beans and add Pace picante sauce or use 4 cans pinto beans. Brown ground beef with garlic. Don't chop. Drain meat and remove garlic. Add taco seasoning and tomato juice. Simmer 1 hour. Chop lettuce, tomatoes, and onion. Grate 1 pound of Cheddar cheese.
Pound breasts between two sheets of Saran Wrap to 1/8-inch thickness. Saute onion, green pepper, carrot and garlic in butter until soft. Add bread crumbs and 1/2 cup broth to mixture. Salt and pepper to taste.
Mix together in a 9 x 13-inch baking dish flour, brown sugar, oleo and pecans. Bake in a preheated 350° oven, stirring often for 20 minutes. Let cool completely. Reserve 1 cup for topping. Spread the rest of the bottom of same dish evenly.
In a saucepan, combine cornstarch, sugar and salt. Mix together the milk and egg yolks and slowly stir into cornstarch mixture. Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil. Boil, stirring, 1 to 2 minutes. Remove from heat and pour through a sieve. Whip the cream until it holds soft peaks. Fold whipped cream into cooled pudding. Halve pudding and fold raspberry puree into one half. Spoon alternating layers of pudding into parfait glasses. Refrigerate until ready to serve. Makes 4 servings.
Combine berries, 1 c. sugar, and 1/4 c. water in sauce pot on low heat until berries are soft - approximately 15 minutes. Combine corn starch and 3 Tbsp. water to berry mixture. Cook until thickens. Cool.
Dissolve 2 packages of gelatine in 1/2 cup cold water. Add 1 cup boiling water and 1 can of milk. Mix together and set mixture in warm water so it doesn't set.
Mix flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl. Set aside. Combine milk, water, Crisco oil and lemon peel in medium saucepan. Heat to rolling boil over medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat, cool slightly. Add eggs, one at a time, beating after each addition. Heat 2 to 3 inches Crisco oil in deep fryer or large saucepan to 350°. Drop dough by tablespoon into hot Crisco oil. Fry 3 or 4 puffs at a time 4 to 6 minutes, turning over several times. Drain on paper towels. Sprinkle top with confectioners sugar.
Use 9 x 12-inch pan. Melt cube of butter and add about 1/4 cup white wine and lots of garlic. Add sliced mushrooms, onions and pieces of green and red peppers, pea pods and shrimp. Cook at 350°, uncovered, turning shrimp once until done. Serve over rice.
Shake all ingredients in tightly covered container. Refrigerate at least 1 hour. Shake before serving. Makes about 3/4 cup dressing, 15 calories per serving.
Mix all ingredients, except marshmallows, with electric mixer. Pour into buttered 1-quart casserole and bake at 325° for 1 hour. Sprinkle marshmallows on top shortly before removing dish from oven.
Mix melted margarine and brown sugar. Cool slightly and add eggs, one at a time, beating after each addition. Add sifted flour to liquid mixture and mix well. Add chopped nuts and chocolate chips. Pour into 9 x 13-inch greased pan. Bake at 325° to 350° for 30 to 35 minutes. Cut when cool.
Soak prunes in wine overnight. Remove the prunes, pit them and cut up in large pieces. Pour the soaking liquid over the chestnuts in a small saucepan and add just enough water to barely cover them. Simmer gently until the chestnuts are tender, about 25 minutes, and the liquid is nearly gone. Stir in the butter, then mix together with the apple, prunes and the bread crumbs. A touch of fresh rosemary is a good seasoner, but dried is apt to be too overpowering. Makes 2 cups.
Combine Bisquick, 1/2 cup sugar, milk and butter. Pour into an ungreased 9 x 12-inch pan. Scatter berries over batter. Combine water and 1 1/2 cups sugar in a saucepan and boil 2 to 3 minutes. Pour over berries. Bake at 350° for 45 minutes, or until golden brown.
Cream together butter, sugar, eggs, vanilla and syrup. Add soda. Mix well. Then add peanut butter. Stir in oats, chips and M&M's. Mix well and drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together lightly, stuffing, margarine and broth. Spread half of mixture in buttered 9 x 12-inch pan. Mix together chicken, celery, onion, mayonnaise and salt. Spread over stuffing. Top with remaining stuffing. Mix together milk and eggs; pour slowly over top.
Wash fresh picked small cucumbers and pack in sterilized quart jars. Add 1 clove garlic, 1 sprig fresh dill and 1/4 teaspoon mustard seed.
Mix ingredients well. Pour into casserole. Top with grated cheese or cheese cracker crumbs. Bake for 30 minutes at 350°. Serves 8.
Cream all ingredients together except flour. Stir in 4 1/2 cups of flour or until a stiff mixture that you can pinch off and roll in a ball. place on a cookie sheet. Take a fork dipped in water and mash on the top of the cookie. Bake at 350° until light brown, 9 minutes. Makes lots of cookies. Keep what dough you don't use in icebox and bake as needed.
In large skillet, brown onion in margarine. Add chicken and cook until done. Slice cabbage and add to chicken and onion. Add Rice-A-Roni. Cook until cabbage is done. Serve while hot.
Soak bread in evaporated milk in bowl. Add ground chuck, onion, egg, tomato sauce, salt and pepper; mix well. Shape into loaf. Place in cast-iron baking pan. Pour tomatoes over top. Bake, covered, at 400° for 1 hour. Yield: 5 servings.
Step 1: Mix flour, margarine and chopped pecans. Spread on bottom of 13 x 9-inch pan. Bake at 375° for 20 minutes. Let crust and pan cool.
Peel potatoes and cook until tender. Drain, mix all other ingredients together and beat until "fluffy". Put in greased 9 x 13 pan or similar large dish. Cover and refrigerate.
All ingredients at room temperature. Mix until well blended. Make into balls. Bake at 350° for 15 minutes until brown.
Heat oven to 200°. Line 2 cookie sheets with paper from paper grocery bags. Beat egg whites and cream of tartar in a medium size bowl at high speed until peaks form. Add sugar, 2 tablespoons at a time, beating 1 to 2 minutes after each addition until mixture stands in stiff, glossy peaks. Beat in vanilla. Spoon half of meringue mixture into decorating bag or plastic tube fitted with a large star shape. Pipe into 1 1/4-inch star shapes on cookie sheets. Repeat with remaining meringue. Bake for 2 to 2 1/2 hours. Remove from paper while meringues are still warm.
Brown ground beef; drain off grease and cool. Chop into bite-size pieces the tomatoes and lettuce; chop onion and crush the taco chips. Toss all ingredients and chill.
In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green peppers, green onions and seasonings. Add American cheese (optional). Turn out onto a sheet of plastic wrap and shape into a ball. Roll cheese in nuts. Refrigerate overnight. Makes 12 to 14 servings.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients together, except potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender. Garnish with parsley. Makes about 8 servings.