HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put lettuce in the bottom of a large bowl. Add in order listed, green onions, tomatoes, chili beans, and cheese. Punch holes in the bag of Fritos and crush them with your hands, add to salad. Just before serving pour dressing over all and toss real good. This can be made ahead of time and Fritos and dressing added just before serving.
Mix all ingredients well and put into a casserole dish. Cover and bake 3 hours at 300°. Do not peek. Serve on egg noodles or rice.
Let simmer in a saucepan, after mixing all ingredients, except hot dogs, for 20 minutes. Add cut to bite-size pieces of hot dogs to sauce and simmer 30 more minutes. Great in crock-pot.
Mix marinade the night before and shake a few times. Marinate chicken for 8 hours in the refrigerator. Marinate the beef for 8 hours in the refrigerator and 8 hours at room temperature.
In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat and simmer 5 to 10 minutes, stirring occasionally.
Combine garlic, parsley and basil. Set aside 1/2 of the mixture. In a medium saucepan, saute other 1/2 of the mixture in oil (do not brown). Add red pepper and salt. Cook 1 minute. Add tuna and tomato paste. Stir with wooden spoon 1 minute more. Add wine and stir over high heat until paste is dissolved. Add tomatoes and cook 5 minutes more. Adjust seasonings to taste. Remove from heat and add remaining herb mixture. Pour over hot cooked pasta. Serves 4 as a main dish.
Preheat oven to 400°. Heat the clarified butter in a frying pan over medium heat. Add the beef to the hot butter, searing it on all sides. Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate. Set aside.
Cut squash in half lengthwise. Scoop out seeds and place, cut side down, in microwave-safe dish. Add 1/3 cup water. Cover with plastic wrap. Microwave on High for 10 to 12 minutes or until tender, turning dish after 5 minutes. Drain and cool. Use a fork to remove spaghetti-like strands. Yields 2 cups.
Cream oil and sugar. Add spices, eggs and vanilla; mix. Add flour, baking powder and soda; mix. Add pumpkin; mix. Add nuts; mix. Pour into 3 greased and floured coffee cans. Fill half full. Bake at 325° for 1 hour. Remove from cans when cool. Slice and serve.
Place roast in crock-pot with 1/2 onion on top and 1/2 on bottom. Cover with water. Cook 12 hours or overnight. Drain liquid; debone and chop up roast. Remove fat. Place chopped meat back into crock-pot with barbecue sauce; simmer on low for several hours.
Marinate cooked shrimp in Italian dressing for several hours in the refrigerator. Drain and arrange on picks with pitted ripe olives.
In a large bowl, cream butter and sugar together until fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and juice. In a small bowl, beat egg whites until stiff, but not dry. Fold egg whites into mixture. Pour into pie shell. Bake in a 375° oven that was preheated for 15 minutes; reduce heat to 300° and continue baking for 45 minutes longer or until top is golden and pick comes out clean. Cool on wire rack. Serves 8.
Preheat oven to 350°. Slice mushrooms and saute slowly in butter. Mix lightly with shrimp, rice and cheese.
Melt butter in skillet; add onion, celery and mushrooms. Saute. Pour over bread cubes in large mixing bowl; add all seasoning. Mix eggs with broth and add to mix. Pack in crock-pot but do not stir. Cook on High 45 minutes, then on Low for 4 to 8 hours.
Combine first 7 ingredients and shape into four balls. Place four pork chops in shallow baking pan and sprinkle with salt and pepper. Place 1 ball of stuffing on each. Core apples and set in pan with chops. Combine sugar, raisins and cinnamon and fill center of apples. Roll sweet potatoes in melted butter; sprinkle with salt and pepper and place in pan with chops. Bake 1 1/2 hours at 350°. Makes 4 servings.
Brown meat in oil. Add onion. Cook until tender. Stir in all ingredients, except cheese. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into baking dish; top with cheese. Broil until cheese is melted.
Beat the eggs just enough to mix them, then stir all other ingredients together until well mixed. Drop by small spoonfuls on well-greased pans, allowing room between each one. Bake in a very slow oven and do not attempt to take the cakes up until they are cold.
Heat oven to 350°. Grease pie plate (9 x 1 1/2-inch or 10 x 1 1/2-inch). Beat all ingredients until smooth, about 2 minutes. Pour into plate. Bake 55 minutes or until toothpick inserted in center comes out clean.
Cream butter and sugar. Add remaining ingredients. Drop by 1/2 teaspoonful on cookie sheet. Dip fork in flour and push down. Can put red cinnamon hots in center. Bake at 375° for 10 minutes.
Cream butter and sugar until light and fluffy.	Add egg and beat well.	Sift flour and gradually add into creamed mixture. Stir in almond flavoring. Chill dough in refrigerator. Fill cookie press and press cookies onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until light brown.
To prepare individual meringue shells, have egg whites at room temperature in a small mixing bowl. Combine first 4 ingredients. Cover large baking sheet with plain ungreased brown paper or with kitchen parchment. Draw 8 circles, 3 1/2-inches in diameter. Spread each with about 1/3 cup of meringue. Using back of spoon, shape into shells. Form a hollow in center. Bake meringues at 275° for 1 hour. Turn off heat and let dry in oven (door closed) about 1 hour. Fill with vanilla ice cream and top with fresh or frozen strawberries.
Mix salad dressing, 1 cup water, melted oleo and stuffing mix. Beat well; add eggs, milk, chicken, celery, salt , pepper, onion and carrot. Place in 9 x 13-inch pan. Blend soup and milk. Pour over top. Bake at 350° for 30 to 45 minutes.
Saute garlic salt in butter. Cook and drain ziti. Add chicken broth to garlic and butter mixture, then add frozen broccoli and bring to a boil. Simmer 15 minutes. Pour over drained ziti in a casserole dish. Cut up chicken breast and add to mixture. Sprinkle top with Parmesan cheese. Put in oven and bake at 350° until cheese melts slightly. Serve hot.
Pour apple cider into percolator; place candies in percolator basket. Cover and begin the perking cycle. When cycle is complete, remove the basket and leave punch in the pot to keep warm.
Open date and put nut in center. Close date over nuts. In small bowl or plastic Ziploc bag, put 1/2 cup sugar. Roll dates in sugar, then place in airtight container.
Mix all ingredients together; pour in pan sprayed with Pam. Cook 45 minutes at 350°. This makes large pan of bread and is very good with beans.
In a mixing bowl, combine about 1/2 of the flour and all of the remaining ingredients. Beat with electric mixer on medium to high speed until thoroughly combined. Beat in remaining flour by hand. Shape dough into 1-inch balls. Roll in sugar. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Blend all ingredients in the blender until smooth. Refrigerate at least 2 hours and serve with crudites.
Grind fruit and mix together well. Chop nuts and mix. Roll into balls and roll in coconut. Refrigerate.
Sprinkle nuts and coconut in that order into a well-greased 9 x 13 inch pan. Mix cake mix according to package directions. Pour over coconut and nuts. Combine remaining ingredients; beat until smooth and dollop over cake. DO NOT SPREAD. Bake at 350° for 45 to 50 minutes. Cool; turn out on serving tray.
Mix together the first 6 ingredients. Top with cheese and potato chip mixture. Bake at 450° for 10 to 15 minutes.
Cream Crisco and sugar together. Add remaining ingredients. Make into rolls; wrap in waxed paper and chill in refrigerator. Remove and slice thin. Bake on cookie sheet 10 to 12 minutes at 350°.
Dredge chicken in seasoned flour. Melt butter in shallow baking dish. Arrange chicken in a single layer, skin side down. (Remove skin if you prefer.) Bake at 350° for 30 minutes. Remove from oven and turn skin side down; combine mushroom soup and sour cream. Pour over and continue to bake 40 minutes or until chicken is tender.
Allow bread to thaw, then cut in 10 to 12 slices to speed final thawing. Mix together margarine, egg, garlic salt and parsley flakes. Cut bread in walnut-size pieces. Dunk each piece in margarine mix. Place in Bundt pan or bread loaf pan or muffin tins. Allow to rise. Bake at 375° for 25 to 30 minutes.
Cook vermicelli according to package. Drain well; set aside. Meanwhile in a large skillet, cook turkey sausage, onion and garlic until sausage is no longer pink and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato paste, Italian seasoning and crushed pepper. Spray a casserole dish with nonstick coating. Place half of the cooked vermicelli in the bottom of the dish. Top with half of the sausage mixture and half of the Mozzarella cheese. Repeat layers. Cover the dish loosely with foil. Bake in a 350° oven for 25 to 30 minutes or until heated through. Let stand 10 minutes and serve.
Brown ground beef, onion, bell pepper and tomatoes. Cook macaroni and drain. Add corn and macaroni to beef mixture. Add just a little over half a can of tomato paste. Add barbecue sauce and water. Add salt, pepper and garlic salt. Bring to a boil. Reduce heat and cool until thick.
Stir sugar, egg and lard well. Add milk. Stir in dry ingredients. Bake at 350°.
Mix melted margarine, bacon fat, celery and garlic salts and Worcestershire sauce together. Pour over cereals and pretzels and mix well. Bake 1 hour at 250°. Add nuts and bake another hour. Stir about every 20 to 30 minutes. Use a large roasting pan.
Fry bacon in skillet until crisp. Place on a plate covered with paper towels and pat out excess grease. Remove all but about 3 tablespoons of bacon drippings. Fry onions in drippings until golden and allow to cool in skillet. Blend in flour, sugar and seasonings. Cook over low heat, stirring until bubbly. Remove from heat and add water and vinegar. Return to stove and stir until mixture thickens. Pour warm sauce over sliced potatoes. Crumble bacon and sprinkle over all. Lightly mix through.
In pan, brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper and oregano. Simmer uncovered about 30 minutes. Cook noodles in pan. Spread 1 cup sauce, then alternate layers of lasagne, sauce and cheese, ending sauce and cheese on top. Bake at 350° for 40 to 50 minutes.
Combine pumpkin, sugar, salt and spices in large bowl. Add eggs, evaporated milk and milk; mix well. Pour mixture into pie plate. Bake at 400° for 50 minutes, until knife inserted in center of pie comes out clean.
Beat together sugar, shortening, egg and mapleine. Add sifted dry ingredients; mix in coconut. Drop onto pan; dip bottom of greased glass into sugar and press cookie flat. Bake 10-12 minutes at 350°.
Combine all the ingredients except chicken. Mix well. Divide mixture into eighths. At neck end of each piece of chicken, carefully lift skin. With long handled spoon, fill space between skin and meat with one-eighth spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under, and place in ovenproof baking dish. Repeat process with remaining chicken. Bake, covered, in preheated 350° oven for 30 minutes. Uncover and bake additional 30 minutes. Serves 6 or 8.
Salt, pepper and flour liver. Brown in oil on both sides. Set aside. Cook sliced onion in same oil. Set aside. Brown the self-rising flour in the same oil. Add hot water, one cup at a time, until desired consistency. Return liver and onion to gravy. Cook about 20 minutes. Add more water and seasoning as needed.
Mix all ingredients together. Chill for 24 hours. Bake at 350° for 1 hour. Makes 6 servings.
Mix dry ingredients. Add eggs and pumpkin; mix well. Add walnuts. Bake in greased and floured loaf pans at 350° for 1 hour (may vary depending on size of loaf pans). Makes 3 small loaves or 2 large loaves.
Brown and drain meat. Then, mix in order and cook over medium heat in Dutch oven or deep iron skillet.
Beat egg yolks with about 1/2 cup milk. Combine with sugar, flour and remaining milk. Cook until thick (approximately 5 minutes). Add vanilla, coconut and margarine; mix well. Pour into baked pie shell.
Combine Ricotta, sugar, eggs and vanilla and beat mixture well. Pour over cake. Make sure mixture goes through all of cake. Bake at 350° for 45 to 50 minutes. When serving, use cherries or strawberries.
Spray 8 x 8-inch pan with Pam. Line bottom of pan with mango chunks. Mix cornstarch and lime juice; pour over fruit. Sprinkle cake mix over fruit. Dot with butter. Bake at 375° for 30 to 40 minutes.
Brown chicken parts and pour off oil. Add water, garlic, oregano and salt to chicken, cover and cook slowly 15 minutes. Add soup, green pepper and rice. Cook 30 more minutes covered, or until liquid is absorbed (stir a bit).
Cream butter with sugar. Beat in flour, soda and oatmeal. Press small amount of dough between hands. Bake on ungreased cookie sheet at 375° for 8 minutes.
Cook a medium size cauliflower (whole) 12 to 15 minutes. Drain well. Place it on a baking plate. Mix mayonnaise and mustard and spread on cauliflower. Sprinkle with cheese. Bake at 375° about 10 minutes or until cheese melts.
Mix dry ingredients; add water. Boil until a few drops of syrup harden as soon as dropped in a little ice water. Remove from fire and add nuts. Stir fast until mixture begins to sugar. Try to coat all nuts evenly. Pour out on waxed paper and break apart. Discard cinnamon stick.
Mix all ingredients well. Add corn liquid with just enough mix to make moderately thick dough. Shape into patties. Dredge in additional flour. Fry until crisp and golden. Makes 4 to 6 fritters.
Dissolve yeast in warm water. Add milk, 2 1/2 cups flour, shortening, sugar, baking powder and salt. Mix with spoon until well blended, then beat with a spoon about four minutes. Add remaining flour (dough should be soft and sticky). Turn out and knead about three minutes. Shape dough into a loaf and place in a greased pan. Let it rise about one hour until double. Bake at 425° for 30 to 35 minutes. Makes one loaf.
Mix first 4 ingredients until crumbly and put into a 9 x 13-inch pan. Combine confectioners sugar, cream cheese and eggs. Mix well and pour over other mixture. Bake at 350° for 40 minutes. Cool and cut in squares.
Mix all together. Drop into muffin tin. Bake at 400° for 10 or 15 minutes.
Slice cake into 3 layers. Blend remaining ingredients, spoon between layers on top and sides. Chill.
Line pan with cinnamon crackers. Mix cream cheese, sugar and a little over half of the Cool Whip. Mix well. Spread over cracker layer. Pour pie filling for next layer, then a layer of Cool Whip. Sprinkle cracker crumbs on top. Refrigerate overnight.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut, then sweetened condensed milk. Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars.
Beat eggs until light and foamy. Add sugar and oil, zucchini and vanilla. Mix lightly but well. Sift dry ingredients; add to zucchini, mix. Stir well, add nuts. Pour into 2 loaf pans, greased and floured. Recipe works best with 1 (9 x 5-inch) and 1 (8 1/2 x 4 1/2-inch) pan. Bake at 350° for 1 hour. Cool on rack. Freezes well.
Remove seeds from peppers. Peel onions and put both in food chopper and grind. Put in kettle. Cover with boiling water; let stand 10 minutes. Drain. Again cover with boiling water. Bring to boiling point and let stand 10 minutes; drain as dry as possible. Return to kettle and add vinegar and sugar. Bring to boiling point; let simmer 15 minutes. Put in jars and seal.
Add vegetables to chicken stock. Bring to boil. Simmer for 15 minutes. In a saucepan, melt butter; add flour. Cook 1 minute. Add half and half; cook until thick. Mix with vegetables and cheese.
Preheat oven to 350°. In a 9 x 9-inch pan, melt margarine and set aside. Combine flour and baking powder in a small bowl. Add 1/2 cup apple juice concentrate, 1/4 cup fructose and water. Mix well. Pour batter over melted butter.
Make crust of pretzels, margarine and 3 tablespoons sugar. Press in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool. Make filling of cream cheese and 1 cup sugar. Stir in whipped topping. Spread on crust. Dissolve jello in water. Stir in strawberries. Let stand 10 minutes. Pour over cream cheese mixture and chill.
Preheat oil. Combine 1/2 cup oil and egg; beat well. Add rest of ingredients and stir until well blended. Coat shrimp with batter. Fry for 60 seconds or until golden brown.
Combine sugar, salad dressing, flour and baking soda. Cut up dates with soda and pour hot water over them. Add to first ingredients. Add nutmeats. Pour into a greased and floured square cake pan. Bake at 350° for 35 to 40 minutes. Serve plain or with Dream Whip. Very moist.
In 8 x 8-inch pan, spread cream cheese. Spoon chili over cream cheese. Cover with lots of Velveeta cheese. Heat (microwave) until cheese melts. Serve with corn chips.
Mix at high speed the margarine, sugar and eggs. Add pineapple and bread crumbs. Bake for approximately 45 minutes, or until lightly browned, at 350°.
Blend margarine, 2 cups of sugar and eggs. Sift next 3 ingredients together, add alternately to cream mixture with buttermilk. fold in lemon rind and pecans. Pour into 2 well-greased loaf pans. Bake 1 hour at 350°. Mix remaining sugar and lemon juice. Spoon over hot bread. Cool 1 hour before serving.
Blend together milk, 3 tablespoons shortening, sugar and salt. Cool to lukewarm by adding water. Add yeast and mix well. Add egg. Add flour gradually, mixing until dough is well blended. Place in greased bowl. Brush top with melted shortening and allow to rise until light. Knead dough a few times to make smooth ball. Form into desired shapes and bake in 400° oven for 15 to 25 minutes or until golden brown. Makes 2 dozen.
Brown ground beef and onion in large skillet. Stir in tomato sauce, ketchup and oregano; cover and simmer for 10 minutes. Spoon off excess fat. Remove from heat. Add cheeses; stir until melted. Serve warm with king size corn chips.
Dissolve sugar in the water. Mix in the Kool-Aid and pineapple. Add ginger ale before serving. Serves 50 punch cup servings.
Combine cucumbers, onions, celery, hot peppers and ground peppers and add salt and water. Let stand overnight, then drain. Next mix vinegar, sugar, mustard seed and celery seed. Heat mixture to boiling	and add drained vegetables. Cook slowly 10 minutes.	Place in jars and seal.
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
Fry sweet potatoes in hot oil in skillet until brown on both sides. Sprinkle with brown sugar. Add milk. Simmer on low heat until tender. Serve hot. Yield: 6 servings.
Put sugar and enough water to dissolve sugar into a gallon container. Add the rest of ingredients and stir well. Add enough water to fill container. Add red food coloring to make it pretty.
In a large bowl, combine all ingredients. Pack 1/2 cup portions in small plastic bags. Store in airtight container in cool, dry place.
Place shredded potatoes and onion in a medium mixing bowl. Add eggs, milk and melted butter and blend. Then add flour, salt and pepper and mix. Place 1/4 cup scoops of mixture onto a hot, greased griddle. Spread to make a 4-inch pancake. Brown on each side. Serve immediately. Makes 8 to 10 pancakes.
Soften cream cheese at Medium-high power for about 2 minutes. Add butter and half and half. Microwave for another 45 to 60 seconds at Medium-high to High power until butter is melted. Stir at least once. Add frosting mix. Microwave at High power for about 2 minutes, stirring and whisking until mixture is smooth and creamy. Let stand 2 minutes. Add peppermint extract and food coloring of your choice. Roll mixture into balls or drop by teaspoonfuls onto waxed paper dusted with powdered sugar, if desired. Press with fork for decorated top, if desired. Let mint stand at room temperature for about 4 hours.
In skillet, heat oil. Cook onion and garlic until tender. Add chicken. Heat 3 minutes. Remove from pan into bowl. Heat tortillas according to package. Divide chicken onto center of tortillas. Top with cheese and optional ingredients. Fold tortillas in half. Melt margarine in same skillet. Grill tacos on each side for 2 or 3 minutes or until cheese melts. Makes 8 to 10 tacos.
Mix (as in meat loaf) meat, vegetables, eggs, cheese and parsley together in a large pot. Slowly run cold water down the side of the pan so as not to disturb meat mixture and cover meat with water. Heat pot to slow boil and start to break up meat mixture with large spoon in bit size pieces. Add pizza sauce, canned beans (juice and all), spinach (chopped and drained) and season to taste. Cook for 1 hour or when vegetables are tender. Add cooked pasta of your choice (large or small shells are nice).
Mix hash browns with melted cheese, mayo and onion. Pour in 9 x 13-inch pan. Sprinkle bacon bits on top. Bake at 350° for 25 to 30 minutes.
Cream sugar and margarine. Add eggs and beat. Add vanilla and dry ingredients. Fold in sour cream. Mix sugar, cinnamon and pecans together and place in bottom of Bundt pan (greased). Add 1/2 batter, add remainder of sugar mixture, then balance of batter. Bake at 350° for approximately 1 hour.
Cut dates and nutmeats. Add to well beaten eggs and sugar. Add flour and baking powder. Bake in a shallow greased pan (8 x 8-inch) for about 25 minutes at 325° to 350°; cool. When done, break into pieces and serve mixed with Cool Whip.
Scald milk in double boiler. Add bread crumbs and cheese, cut up rather fine. Add salt and egg yolks, beaten to lemon color. Cook while beating egg whites stiff. Fold in egg whites and bake 20 minutes.
Put in pan and put nuts on top. Bake at 375° for 5 minutes.
Pour boiling water on jello. Stir until dissolved. Add orange sherbet. Stir until melted. Stir in 1 can oranges. Pour into an 8-inch square glass pan. Mix remaining orange segments, pineapple, coconut and marshmallows. Fold in sour cream. Refrigerate at least 3 hours, then spread on top of jello.
Fill 10-inch pie plate with sliced apples. Sprinkle cinnamon and 3 tablespoons sugar on apples. Mix flour, 1 cup sugar, salt, melted butter, 1 egg and walnuts in a bowl. Mix well and then pour over apples in pie plate. Bake at 350° for 30 to 35 minutes.
Saute crabmeat blend with onion and butter. Add other ingredients and mix. Allow to cool and serve cold or put into casserole dish and top with buttered bread crumbs. Bake at 350° until heated through. This can be served hot as a casserole or cold with crackers.
Cut corn from each ear by first splitting each row down the center. Then cut from cob. Scrape cob for the extra milk.
Saute meat lightly. Add chili powder, corn, tomato sauce and water. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Pour into 2-inch deep baking dish. Spread corn meal topping over all and bake in 375° oven for 25 minutes.
In a mixing bowl, whip eggs and milk together. Add all liquid ingredients. Add meal, to which baking powder, salt and sugar have been added. Mix well. Stir in grated cheese. Pour into oiled pan. Bake at 350° for about 45 to 50 minutes. This bread freezes well. Cut into squares and wrap in foil to freeze.
In large glass bowl, beat eggs with a fork. Add rice, onions and undrained tuna, mixing well. Melt butter in microwave, about 1 minute on High. Add to tuna along with thyme and crumbs, mixing well. Evenly spread mixture in lightly greased 9-inch glass pie plate. Cover with wax paper and microwave on High about 9 to 11 minutes, rotating dish halfway after 5 minutes. Garnish with cheese and tomato wedges. This is great on a hot summer when you have fresh garden tomatoes.