HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Brown meat and drain. Cook onion until tender. Combine meat, onion, taco mix, salsa and tomato sauce. Add water. Add garlic, salt and oregano to taste. Mix well. Place ingredients in 1 pie shell and top with half of the cheese. Place the second crust on top and seal. Bake until pie shell is brown. Remove from oven and place remaining cheese on top of pie while it is hot.
Chop potatoes and celery; cut sausage in bite-sized pieces. Cover with water. Add salt and pepper and cook until potatoes are tender. Add milk and butter. Heat until milk is hot and butter is melted. Do not boil. Maybe blended in blender for creamy soup.
Wash lettuce and tear into bite size pieces. Slice onions thin, including green tops. Toast almonds and sesame seed in toaster oven at low temperature until brown (watch carefully, they burn quickly). Prepare dressing according to directions on the package.
Mix in order given. Bake at 325° for about 1 1/2 hours. This is something different to serve, then let everyone look up in the Bible to find what they have eaten. Good to use for a church group or meeting.
Mix salt, celery seed and vinegar. Pour over cucumbers, onions, green peppers and cauliflower. Let stand overnight. Makes 4 pints. Freeze the next day.
In a small pan, melt butter slowly. Add onions and cook until soft. Add milk, soup and salt. Add to potatoes and pimento in a greased casserole pan. Bake 30 minutes at 350°.
In blender, cream cottage cheese until smooth. Add the other ingredients until mixed thoroughly. Chill and serve with favorite raw veggies.
Cook crawfish in water for 15 minutes over very low heat. Drain and reserve liquid. Chop tails into coarse pieces. Saute onions in margarine. Process corn in blender to break kernels.
Split dates down the middle, but not all the way through. Insert 1/2 of a pecan. Roll pie crust dough out very thin; cut in triangles. Roll dough around date and seal edges. Brush with	butter; bake in a 350° oven until dough is light brown. Remove from oven and roll in 10x sugar. Very simple, delicious and easy to fix for any party.
For slow even cooking, prepare grill by placing charcoals along 2 sides, leaving the center open. Trim all excess fat from ham; place ham on grill and cook covered for 1 hour. Mix equal portions of prepared mustard, currant jelly and brown sugar in a saucepan over medium heat; stir until becomes a clear liquid. Baste ham every 15 minutes for the last 1 to 1 1/2 hours, depending on size of the ham.
In bottom of 9 x 13-inch dish, put the broken pretzels, then pour margarine over pretzels. Heat 10 minutes in 350° oven. Remove and let set. Chill. Mix cream cheese softened with sugar and Cool Whip; spread over pretzels. Set aside to chill.
Slice jalapenos in half lengthwise. Remove seeds and membrane. Fill jalapeno halves with softened cream cheese.
Combine ham, onions and green pepper to soup and milk mixture. Place potatoes into greased 2-quart casserole dish and dot top with butter. Top with soup mixture and bake, uncovered, in a 350° oven for 1 hour. Cover and bake for 45 minutes longer, until potatoes are done.
Combine marshmallow cream, sugar and flavoring. Shape into finger sized rolls. Place on a wax paper lined cookie sheet and freeze until very hard. Add caramel to unwhipped whipping cream in a double boiler. Dip the rolls in the melted caramel and roll them in chopped pecans. Store covered in a dry place. Yield: 30 logs.
Cook sweet potatoes and mash. Mix yeast and warm water. Stand for 5 minutes. Mix flour, baking powder and salt in large bowl. Add yeast mixture and stir. On ungreased pan, turn dough out and knead for 5 minutes. Place dough on greased sheet. Let stand for 8 hours or overnight. Roll dough 1/2 inch. Cut dough with 2-inch biscuit cutter. Place dough on ungreased sheet and allow to rise for 25 minutes. Bake at 400° for 10 minutes. Yields about 7 dozen.
Melt margarine. Blend in flour, salt and pepper. Add chicken broth and bring to a boil over medium heat. Stir in half and half and wine. Remove from heat.
Cream together first 3 ingredients and add lemon and vanilla flavoring. Add oil for moisture. Add eggs 1 at a time, beating well after each one. Add flour alternately with whipping cream. Use milk. Grease and flour pan, then line bottom of tube pan with waxed paper. Bake at 300° for 1 1/2 hours.
Scald the milk; mix eggs, sugar, salt and flour. Beat well and cook over medium heat until mixture thickens. (I cook in the microwave, cooking on Medium, setting the timer at 3 minute intervals, stirring well after each 3 minutes. It takes about 9 to 12 minutes this way.) Chill the custard as well as the canned milk. When ready to freeze, add the chilled canned milk and the flavoring to the custard. Freeze until almost firm and add the cooled black walnuts. Continue to freeze until firm.
Add crayfish tails to mixture and saute 1 minute. Then add flour. Mix well and add chicken broth and cayenne pepper. Simmer 15 minutes. Serve over hot rice.
Mix all together and roll into little balls. Press down with a fork and put a nut on each one. Bake at 350° until lightly brown.
Preheat oven to 375°. In small skillet heat 1 teaspoon margarine until bubbly and hot. Add scallions and saute until softened. In medium bowl combine sauteed scallions with asparagus, milk, eggs, 1 ounce cheese and seasonings. Grease 7-inch pie plate with remaining 1 teaspoon margarine and pour in egg mixture. Sprinkle with remaining 1 ounce of cheese and bake for 35 minutes. Test for doneness; insert knife in center, comes out clean. Makes 2 servings.
Mix flour and sugar; add margarine, beaten eggs, buttermilk and vanilla. Beat well. Pour into unbaked pie shell. Bake in moderate oven at 375° for 45 minutes or until done.
Mix all ingredients. Pour into greased casserole. Top with crushed corn flake crumbs; pour 3 tablespoons melted butter over them. Bake at 350° for 35 minutes.
Melt Cheez Whiz in margarine; add milk and soup. Stir until smooth. Pour over rice and broccoli. Mix and place in ovenproof casserole. Top with bread crumbs and bake for 45 minutes at 350° in oven.
Cook macaroni in boiling salted water 8 to 10 minutes. Combine Cheddar, 1/2 pound Parmesan, Gruyre and cream cheeses in double boiler; heat until creamy and blended. Slowly add cream and stir until smooth. In large saut pan, heat olive oil; add shallots and garlic and saut. Add lobster meat and cook until opaque; set aside. Drain pasta and add to lobster; add cheese sauce, peppers, cilantro and salt and pepper and mix well. Divide mixture among 12 (12-ounce) ramekins or turn into large casserole. Sprinkle with remaining Parmesan and breadcrumbs. Bake at 350° for 7 minutes or until crumbs are golden brown. Yield: 12 servings.
Grease Bundt or angel food pan; put pecans in pan. Add roll pieces.
Chop eggs. Mix cheese and eggs in a bowl. Combine sour cream, mustard, horseradish, salt, pepper and cumin. Fold in cheese and egg mixture. Refrigerate 1 hour. Serve on a bed of lettuce. Serves 4.
Cut meat into 2 inch thin strips. Coat with flour. Brown meat, onion and garlic in shortening. Stir in 1 cup water, tomato sauce, vinegar, horseradish, mustard, salt and pepper. Simmer 1 hour. Stir in 1/2 cup water; heat through. Serve with rice or noodles.
Saute celery and onion, then add frozen broccoli and steam for 10 minutes. Then add Cheez Whiz, rice, milk, chicken soup and water. Bring ingredients to a boil. Pour into a casserole dish. Bake at 350° for 20 to 30 minutes.
Melt fat. Add onions, pepper, celery and garlic. Cook until partly tender. Add beef and cook until light brown. Add tomatoes, chili powder and 2 tablespoons water. Add salt and sugar. Bring to boil, then reduce to low heat and simmer for 1 hour. Add beans and heat well.
Cut squash and cook until tender. Drain thoroughly. Add remaining ingredients. Sprinkle a few seasoned crumbs over the top and bake in a 350° oven until bubbly. Serves 6.
Core apples without cutting through bottom end. Place in baking pan. Mix sugar and cinnamon; fill centers of apples. Put margarine on top of filling. Makes 4 servings. A healthy, light dessert.
Chop onions and brown with hamburg; drain. Cook noodles for 5 minutes; drain. Mix hamburg, noodles, soup and cheese in a large bowl. Pour into greased 9 x 13-inch pan. Pour tomato juice over mixture. Bake at 350° for 30 minutes, then turn oven to 300° for 30 minutes more. Stir and serve.
Mix 1/2 pound of cheese and butter with cracker crumbs. Line casserole, reserving some for top. Stir liquid from asparagus into mushroom soup. Put a layer of asparagus, sprinkling of nuts and cheese and cover with soup mixture. Repeat until casserole is filled. Top with remaining cheese and cracker mixture. Decorate with almonds and bake in a 350° oven for 20 minutes. Serves 10. Can be made the day before.
Brown ground beef, onion, mushrooms, Italian sausage and green pepper. Drain fat. Add tomato paste and Italian seasoning; stir until mixed well. In large pot or crock-pot, add tomato sauce, crushed tomatoes, meat mixture and seasoning to taste. Cook slow for 3 to 6 hours.
Combine sugar and syrup. Let it come to a fast boil; quickly add peanut butter, then take off and let peanut butter melt. When melted, add cornflakes. Mix well. Drop onto a pan to cool.
In a 6 to 8-quart kettle or Dutch oven, mix cranberries, sugar, water, orange peel and orange juice; bring to a boil. Cook, uncovered, until cranberry skins pop; about 5 minutes, stirring once or twice. Stir in almonds if desired. Remove from heat. Ladle hot relish into hot sterilized half pint jars, leaving 1/2-inch head space. Adjust lids; process in boiling bath 5 minutes (start timing when water returns to boiling). Makes about 8 half pints.
Combine first 3 ingredients in large mixer bowl. Beat at medium speed until well blended. Combine flour and next ingredients in medium bowl. Add to the sugar mixture alternately with pumpkin. Mix after each addition. Stir in nuts. Pour into greased muffin pans. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Makes 15 to 18 muffins.
Mix thoroughly the milk and flour. Cook over medium heat until thick; let cool. Combine the rest of the ingredients together with the cooled mixture and beat well.
Melt oleo. Add cocoa and sugar. Add other ingredients. Bake in square oiled pan in moderate oven for 30 minutes. Cut into squares when cool.
Brown and drain sausage. Add sausage and all remaining ingredients to a baking dish. Bake at 350° for 1 hour. Reduce heat to 325° if using a glass dish. This casserole is delicious without the bell pepper and onion.
Fry meat and drain grease. Chop cheese into meat mixture and melt. Add other ingredients; mix well. Spread on thin bread cut into 1/4-inch pieces. Place on ungreased cookie sheet and broil 4 or 5 minutes or until cheese is melted just before serving. Can freeze after spreading on bread.
Mix all ingredients and roll out thin. Let dry about 20 minutes. Cut into strips and drop into chicken broth and cook. When done, cut up one hard-boiled egg into dumplings.
Spinach, chicken or mushrooms can be substituted for some or all of the vegetables and meat in this recipe.
Rinse mushrooms, remove stems and chop stems into fine pieces. Leave mushrooms caps full; saute lightly in butter. Remove from pan. Saute chopped stems for about 10 minutes. Add remaining ingredients. Cool. Fill mushroom caps with mixture; press lightly into the hollows. Broil until hot and lightly browned (3 to 5 minutes).
Cook onion and garlic in oil until translucent. Add tomatoes, coriander, hot pepper sauce and shrimp. Simmer ingredients until shrimp turns pink. Pour in coconut milk. Serve with rice.
Preheat oven to 350°. Grease and flour loaf pan. Beat eggs, sugar and oil. Stir in bananas. Sift dry ingredients and add to creamed mixture. Fold in nuts and vanilla. Bake for 1 hour or until golden brown at 350°.
Preheat oven to 375°. Combine first 7 ingredients in medium bowl and mix well. Divide meat mixture into 6 equal pieces and place each into a greased 6 ounce glass custard cup. Pat meat mixture against bottom and sides of cup. Place custard cups on a pan. Bake for 15 to 20 minutes. Pour off drippings.
Pour 1 can of Eagle milk over mixture. Bake for 30 minutes at 350°.
Burn 1 cup sugar. Add hot water, 1/2 cup sugar, vanilla and butter. Boil ingredients until all sugar has melted.
Take biscuits and cut in half. Put them in a large pan and add cup of sugar, then a cup of milk and cut butter into small quarters and arrange over the top. Dash nutmeg over the top. Bake in moderate oven (325°) for 15 minutes.
Put crackers in plastic bag. Close bag; crush crackers with rolling pin. In casserole dish, beat egg with fork. Stir in milk, onion, salt and pepper. Measure 2/3 cup cracker crumbs; add to milk mixture. Add corn and stir. Put rest of crumbs into small bowl. Put butter into skillet on low heat. Heat until butter melts. Pour over crumbs in bowl. Stir to mix. Sprinkle crumbs over corn mixture. Put in 350° oven for 1 hour or until knife inserted comes out clean. Makes 6 servings.
Dice potatoes. Put first 6 ingredients in large pot and cook on low until potatoes are tender. Remove from heat and mash part of the potatoes until soup starts to get thick. Combine celery soup and milk; mix well. Add slowly to potato mixture. Return to heat and cook on low until bubbly. Remove and serve with cheese on top.
Brown and drain sausage. Cube bread and Velveeta and arrange in 8 x 12-inch pan. Add drained sausage. Beat eggs; add milk and mustard and mix well. Pour over bread mixture. Cover with foil and refrigerate overnight.
Beat egg and add enough water to moisten coffee; mix well. Place in 4 cloth bags and tie at top. Let soak in water 3 or 4 hours, then bring to a boil. Remove bags.
Cream oleo and flour; add nuts. Pat into 9 x 12-inch loaf pan. Bake at 350° for 20 minutes. Let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar; spread over crust. Mix puddings and milk; spread over cream cheese. Top with remaining Cool Whip. Refrigerate.
Cook first 2 ingredients for 3 minutes; add milk and cook 5 minutes more. Add powdered sugar until it gets as thick as you want it.
Cook wild rice in boiling water until kernels open (30 to 40 minutes). Drain. Spread rice in buttered 9 x 13-inch baking dish. Combine soup, sour cream, undrained mushrooms and sherry. Pour 1/2 of this mixture over rice. Skin chicken breasts; arrange over soup. Spread remaining soup mixture on top of chicken. Sprinkle cheese over all. Bake at 375° for 30 minutes, covered. Then uncover and bake 30 minutes longer.
Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow cake	mix. Put the	cake and oleo mixture on top of the blueberry pie mix. Cook in 450° oven for 10 to 15 minutes.
This delicious cheese roll goes well with a bean salad or thick soup. Any leftover slices can be included in a lunch box.
Combine sugar and milk in saucepan. Boil until mixture forms a soft ball. Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Beat until blended. Pour into greased 9 x 13-inch pan.
Beat eggs until fluffy. Add sugar and syrup. Mix well with mixer. Add melted butter and vanilla. Mix well and pour into unbaked pie shell. Bake at 350° for 30 or 40 minutes or until filling sets and top is crisp.
Melt Velveeta in double boiler. Add cream cheese, pecans and garlic. Chill. Serve with crackers.
Put beef in large bowl. Add soups as is (do not dilute). Season. Mix well with hands. Add water (or wine) and mix again. Put in closely covered casserole. Bake for 3 hours at 300°.
Mix together the egg yolks (save the whites), sugar and butter or margarine. Pour into pie shell. Bake at 450° for 10 minutes, then bake at 300° to 350° until done.
In a 4-quart pan, place all ingredients except noodles. Cover and bring to boil; skim fat off. Reduce heat, cover and simmer 1 1/2 hours. Remove chicken and cool, then debone. Skim fat again then return chopped chicken to boiling broth. Add noodles and heat. Remove bay leaf. Serves 16.
Combine sugar and oil. Add eggs, one at a time. Sift dry ingredients together. Add to egg mixture. Add vanilla. Sprinkle apples with lemon juice and fold into batter with nuts. Pour into greased and floured tube or Bundt pan. Bake at 325° for 75 minutes. Cool 15 minutes and top with Caramel Glaze.
Combine sugar, flour and salt in saucepan; blend in water. Add chocolate. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Blend in butter and vanilla extract. Serve hot.
Blend and refrigerate. One cup for 1 crust. Moisten enough to hold together and roll.
Melt margarine and blend in flour and salt. Add wine. Drain mushroom liquid and add enough milk to make 2 cups. Gradually stir into margarine mixture. Place over medium heat, stir and cook until sauce thickens. If using fresh mushrooms, slice and saute in a little margarine.
On a regular plate spread dip. Mix taco seasoning with sour cream and spread over top. Sprinkle with grated cheese, green onions and tomatoes. Serve with taco chips.
Fry bacon, blot on paper toweling; crumble. Pour off all but two tablespoons of bacon fat. Saute onions, celery and green pepper lightly in fat. Add vinegar and sugar; stir. Add mini ravioli and bacon. Cover; heat gently for 10 minutes. Garnish with sliced green pepper, if desired. Serves four to six.
Saute onion in butter. Add tomatoes with chilies and stewed tomatoes. Cook until thick. Add cheese. Cook until thick and smooth, stirring often to keep from sticking. Refrigerate overnight. Heat to eat. Serve with chips of your choice.
Mix pudding and pie mix with milk in a bowl with a wire whisk for 2 minutes. Whisk in coconut extract for 1 minute, then stir in flaked coconut and mix well. Pour mixture into cooled pie crust and refrigerate for 5 minutes. Toast 1 tablespoon of coconut for garnish. Stir whipped topping and then spread on top of pie and garnish with toasted coconut. Refrigerate until ready to serve.
Cook all (on burner on top of stove), except oatmeal, which should be added last half hour. Amounts of vegetables and water are approximate. Use your imagination. Use any leftover vegetables, water from cooking vegetables and seasoning you prefer. Soup may be prepared in quantity and used several days. It is actually better when it has blended.
Beat eggs slightly. Add syrup, sugar, juice and rind. Stir in butter. Spread pecans over unbaked pie crust and pour filling over. Bake approximately 45 minutes at 350°. Serve topped with whipped cream, if desired. Yields one 8 or 9-inch pie.
Grate cheese and mix with cracker crumbs. Add liquid of asparagus to mushroom soup and set aside. Put layer of cheese and crackers in bottom of buttered casserole, layer of asparagus, layer of sliced, hard-boiled eggs and a layer of water chestnuts. Repeat until all ingredients have been used. Sprinkle over top English peas. Use melted oleo on each layer and on top. Put rest of cheese and crumbs on top. Bake at 350° for 20 to 30 minutes.
Grease a large casserole dish and set aside. Brown and drain sausage; refrigerate. Line casserole with bread cubes, cover with cheese. In a separate bowl, beat eggs, add 2 cups milk and the dry mustard. Mix well, then pour over the cheese and bread. Refrigerate overnight.
Mix first 9 ingredients together. Roll into balls and then roll into granulated sugar to coat. Bake in a 375° oven for 8 minutes. Take out of oven, put "kiss" on top and press. Okay if it cracks.
Cream 1/3 cup sugar and 1/4 cup butter in bowl. Add egg; beat well. Combine 2 1/3 cups flour, baking powder and salt. Add to creamed mixture alternately with milk, mixing well after each addition. Stir in vanilla; beat well. Fold in blueberries. Fill greased muffin cups 2/3 full.
Brown onion in olive oil, then add garlic. Add chicken; brown slightly. Add the chicken broth to cover chicken. Add chopped tomato, chopped green pepper, chopped red pepper, oregano, salt and pepper. Cover; let simmer until chicken falls off the bone.
Cook squirrels, salt, pepper and bouillon cubes in pressure cooker until tender, about 30 minutes. Cool and remove meat from bones. Add onion, celery and green peppers to squirrel broth. Cook until tender. Add rice, potatoes, tomatoes, corn, red pepper and sugar. Simmer on low heat until thickened. Add squirrel and stir. Serve warm.
Put pears and oranges through food chopper. Add sugar and cook until tender, stirring constantly. Add pineapple and cook until it looks like marmalade. Add coconut; boil again. Stir very often to prevent scorching. Seal while hot.	Makes 12 pints.
Cream sugar and shortening. Add eggs, milk, vinegar, vanilla and apple slices. Add flour, soda and salt; mix well. Pour into greased loaf pan. Sprinkle top with 1/4 teaspoon cinnamon and 1 tablespoon sugar mixed. Bake for 1 hour at 350°.
Mix all ingredients together. Stuff 4 halves of the pita bread with the mixture and cover each one with foil. Put in 225° oven for about 1/2 hour.
On top of stove, melt margarine and broccoli. Break up broccoli and add remaining ingredients, stirring. Bake at 350° for 45 minutes, uncovered.
Brown ground beef with chopped onion, garlic, celery seed and chili powder. Simmer until ground beef is lightly brown. Add beans, vinegar, brown sugar and mustard to meat mixture. Bake at 325° until it starts to bubble around edges.
In blender, combine all ingredients. Pour into electric skillet and simmer for 1 hour. Add corned beef; warm through and serve on buns.
Combine milk and butter. Add sugar and coconut. Mix well. Let chill for 2 hours. Roll into balls and flatten. Place on wax paper; chill for 2 hours. In double boiler, melt chocolate morsels and chopped paraffin wax on low heat. Dip balls and dry on wax paper. After dry, keep candy chilled.
Combine all ingredients in a saucepan. Cook over medium heat. Stir constantly until mixture forms a ball. Knead until smooth. Store in covered container.
Soften cream cheese to room temperature. Mix cream cheese and sugar. Add eggs, one at a time. Add vanilla and lemon juice. Mix well with mixer. Pour into graham cracker crust on spring-form pan. Bake at 325° for 45 minutes.
Peel and slice apples thin. Arrange in bottom of deep-dish pie crust. Mix dry ingredients and spread dry mixture over top of apples. Cut butter in small pieces and place over pie filling. Put top crust on pie and pierce with fork so steam can escape. Bake at 450° for 10 minutes. Then reduce heat to 350° and bake until golden brown and apples are tender.
Heat broiler. Mix margarine, seasonings and garlic until well blended. Place each bread half, cut side facing up, on cookie sheet. Spread with margarine mixture. Top with cheese, tomatoes and pepperoni.
Separate eggs. Beat egg whites and heavy cream separately. Melt chocolate in microwave. Beat egg yolks with 2 tablespoons of water. Slowly add sugar and beat until creamy. Add melted chocolate and immediately fold in cream, then the stiff egg whites. Place in refrigerator. Makes 4 to 6 servings.
Sift flour, baking powder and salt together in a mixing bowl. In a measuring cup, pour oil or melted shortening and milk without stirring. Add all at once to the flour mixture and stir quickly with fork until dough clings together. Knead dough lightly 10 times. Place on waxed paper and pat out until 1/2 inch thick. Cut with biscuit cutter and place on an ungreased cookie sheet. Bake at 475° for 12 to 15 minutes.
Slice bananas and completely line 'Nilla crust. Make pudding as directed and pour on top of bananas. Top with Cool Whip. Chill for approximately 30 minutes.
Brown chuck and then add other ingredients listed. Can mix and store in refrigerator or let simmer one hour and serve.
Stir together flour, cornstarch and sugar in medium size bowl. With pastry blender or 2 knives, cut in margarine until mixture is well blended and coarse crumbs form. With fork, stir in egg. Press dough firmly into ball with hands. (If mixture seems crumbly, work with hands until it holds together.) Flatten dough slightly; roll out on large cookie sheet to 10 1/2-inch circle.