HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 1/2 the chiles on the bottom of a greased casserole dish. Top with Cheddar cheese. Add the rest of the chilies. Top with Jack cheese. Beat egg whites until stiff. Combine egg yolks, evaporated milk, flour, salt and pepper. Fold together with egg whites and pour over chiles and cheese. Bake at 325° for 45 minutes. Pour tomato sauce on top and bake another 30 minutes.
Mix all ingredients. Put in bread loaf pan. Bake at 375° for 30 to 40 minutes (depending on your oven temperature).
Preheat oven to 350°. Bake 10 to 12 minutes (top of cookies will look pale). Combine all ingredients. Add nuts and chocolate. Drop from a teaspoon onto an ungreased cookie sheet.
Grease and flour 2 (9 inch) round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350° oven 30 to 35 minutes. Remove; cool. Fill and frost with 2 c. whipped cream or sour cream frosting.
Cream butter. Gradually add sugar, mixing well. Add egg and molasses, mixing well. Combine dry ingredients. Add to the creamed mixture alternately with hot water, beginning and ending with the flour mixture and beating well after each addition. Pour batter into a lightly greased and floured 9-inch square pan. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings.
Chop artichokes. Mix well and combine all ingredients. Spread in flat dish. Bake, uncovered, 20 minutes at 350°.
Drain artichoke hearts, reserving about 2 tablespoons marinade. Saute onion in reserved marinade; drain. Combine onion with artichokes and remaining ingredients, stirring after each addition. Pour into a greased 8 x 8 x 2-inch baking dish. Bake at 325° for 35 to 40 minutes. Cool thoroughly and cut into 1-inch squares. Reheat before serving. Yield: 64 (1-inch) appetizer squares.
Crush cookies; put half on bottom of 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Mix in powdered sugar; fold in Cool Whip. In separate bowl, mix together pudding, milk and vanilla. Fold cream cheese mixture into pudding mixture. Pour over crumbs and sprinkle remaining crumbs on top. Chill for 2 or 3 hours.
Bring milk and sugar to a rolling boil. Boil for 1 minute, stirring constantly. Add chocolate and let melt. Beat until smooth. Remove from heat and add other ingredients. Good over ice cream and cake.
Cut salami in half; then slice into 1/4-inch slices. Pour dressing over combined salami, vegetables and tomatoes. Toss lightly. Cover. Marinate several hours in refrigerator. Cut cheese into chunks; then add just before serving. Toss lightly.
Combine all ingredients and pour into greased casserole dish. Bake at 350° for 35 minutes or until browned.
Brown ground beef; add taco seasoning according to directions. Prepare 1 recipe of Bisquick biscuits and spread out on slightly greased pizza pan. Spread refried beans and ground beef mixture over Bisquick. Bake at 400° for 15 to 20 minutes or until edges are browned. Top with cheese and return to oven until melted. Cut and top with lettuce, tomato, sour cream and taco sauce.
Mix the last 4 ingredients together; pour over chicken breasts. Cover for 6 hours or overnight. Turn chicken over. Bake at 350° for 1 hour. Baste and cook 15 minutes more.
Let stand until room temperature or until it can be mixed. Chill overnight or until it can hold its shape. Shape in roll and then roll in ground nuts. Keeps well.
Line bottom of pie shell with banana slices. Pour in cooked pudding; let set. May be topped with meringue or Cool Whip.
Drizzle oil over bottom of 13 x 11 x 2-inch casserole. Place onions in bottom of casserole. Layer beef on top of onions, rice on top of beef, celery on top of rice, potatoes on top of celery, pepper on top of potatoes and beans on top of pepper. Pour V-8 juice over top of all. Cover with foil. Bake at 350° for 2 hours.
Preheat oven to 350°. Line cookie sheet with foil. Place crackers in single layer on cookie sheet. Melt butter with sugar, stirring constantly until foamy. Pour over crackers. Bake 7 to 8 minutes until brown. Sprinkle with chips. Bake 1 minute. Spread over crackers; refrigerate. When cool, break into pieces to remove from foil.
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish. Mix cheese cake mix as directed for 2 cheese cakes. Pour over graham cracker mixture. Place in refrigerator for 1 hour.
Sift flour. Add baking powder, baking soda and salt; sift again. Cream shortening. Add sugar. Continue beating until light and fluffy. Add eggs; mix until smooth. Slowly alternate dry ingredients and mashed bananas, stirring just enough to combine thoroughly. Do not beat. Put into greased loaf pan, 9 1/2 x 5 1/2-inch. Bake at 350° for 1 hour.
Put into layers. In the first layer, put the potatoes in the bottom of the pan. Add the rice on top of the potatoes for the second layer. For third layer, put the onions on top of the rice. The hamburger is put on top of the onions followed by the tomato soup and water. Add salt and pepper to suit taste. Bake for 1 1/2 hours at 350°.
Put chicken in crock-pot. Pour dressing over chicken. Cook on low for 8 hours. Turn off. Refrigerate. Eat hot or cold.
Saute ground beef, bell pepper and onion until beef is lightly browned. Add tomatoes, tomato sauce, salt, pepper, garlic salt, kidney beans and rice.
Beat together the first 3 ingredients, then add the flour, soda and cinnamon. Add the apples, nuts and raisins. Batter will be stiff. Stir well from bottom. Spoon into a 13 x 9-inch greased pan. Pam works fine. Bake at 350° for 1 hour and 10 minutes.
Cook carrots in salt water until tender. Drain. In pan place carrots and rest of ingredients. Cook and stir until carrots are covered with glaze completely.
Slice potatoes. Cut wieners into 1/2-inch slices. Arrange in layers of potatoes, wieners, celery and onion in a baking dish. Melt margarine. Blend in flour, mustard and salt. Cook until sauce boils, stirring constantly. Pour over potatoes. Bake at 350° for 45 minutes until potatoes are tender.
Mix all ingredients together; place in a 1-quart ovenproof casserole. Bake at 325°, uncovered, for 2 to 2 1/4 hours or until rice is tender, occasionally stirring the surface skin into the pudding as it forms. Serve warm or cold. If served cold, stir in enough skim milk to thin the pudding to desired consistency. Yields 6 servings. Contains approximately 90 calories per serving.
Preheat oven to 425°. Mix together flour, cheese, salt and cayenne pepper. Cut in butter with two forks or pastry blender until mixture looks like cornmeal. Add beaten egg and stir. Knead until you can form a ball. Place on floured board and roll thin. Cut in finger size strips. Bake on a lightly greased cookie sheet for 5 to 8 minutes, until lightly browned. Makes 15 to 20.
Boil butter, sugar and water for 5 minutes. Spray 13 x 9-inch pan with Pam. Put filling in tortillas; roll up and place seam side down into pan. Pour hot mixture over and bake at 400° for 40 minutes.
Cook spaghetti noodles according to package directions. Drain. Put in large salad bowl. Add Dressing, cucumbers, crab meat, shrimp, broccoli, cherry tomatoes and seasoning or dressing mix. Toss, chill and serve.
Beat eggs lightly. Add sugar, butter, syrup, vanilla, salt, flour and pecans; mix. Pour into pie shell; bake at 350° for about 40 minutes or until center is soft, but not quite set.
Bring saucepan of salted water to a boil, reduce the heat and maintain a simmer.
Cream shortening and sugar. Add egg, molasses, vinegar and sour cream. Add dry ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine first five ingredients in a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes. Stir 12 ounce package morsels into batter. Pour batter into a 10-inch Bundt pan that has been greased and lightly floured. Bake at 350° for 55 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert on a cooling rack and cool completely.
Sift the flour, salt and baking powder 3 times. Set aside. Cream butter and gradually add sugar. Cream until fluffy. Add eggs, one at a time, and mix well. Blend in melted chocolate and vanilla extract. Add flour mixture and beat well. Fold in chopped nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Remove from oven; top with marshmallows or marshmallow cream.
Mix all ingredients together and put into large pan. Bake at 350° for about 40 minutes.
Pour in pan in order given. Do not mix, except add dry cake mix on top. Bake in large pan 1 hour at 325°.
Cream together the first 3 ingredients. Add flour, eggs and flavoring. Mix for 2 minutes at medium speed. Pour into greased and floured pan. Bake at 300° for 1 1/2 hours.
In a bowl, combine 1/4 cup of cornflake crumbs and 1/3 cup bread crumbs. Drizzle with 2 tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt, pepper and remaining cornflakes, bread crumbs and butter. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350° for 45 minutes or until heated through.
Arrange 2 pounds shrimp or crab or combination of seafood in a 2-quart baking dish. Make sauce of ingredients. Sprinkle 1/2 of sauce over seafood in baking dish.
Mix vegetables together in crock. Mix vinegar, sugar, mustard and celery seed together; pour over vegetables. Mix thoroughly. Cover lightly. (Do not put on weight.) Will keep in a cool place a long time.
Preheat oven to 425°. In bowl, add flour, baking powder, salt and sugar. Add cheese and butter. Mix until crumbly. Add milk. Mix until mixture forms a dough. Turn onto a lightly floured surface. Shape into a ball. Pat to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 425° for 10 minutes or until biscuits are golden. Makes 15 biscuits.
In heavy pan over low heat, melt chips with condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly over buttered pan. Chill until firm.
Mix vegetables into cottage cheese. Scoop with an ice cream scoop onto the lettuce leaf. Serve with a slice of Carrot-Raisin Bread.
Cook rice and let cool. Combine rice, shrimp, bean sprouts, water chestnuts, celery, green pepper, pimiento and green onions. Chill 1 hour.
Mix water, sugar, cornstarch & jello. Put in saucepan, bring to a boil, stirring constantly. Cook till clear. Drain the berries well; place in baked pie shell. Pour warm jello mixture over top. Chill till set.	Top with Cool Whip.
Combine all ingredients except bread. Spread butter mixture thinly on bread slices. Cut into quarters on the diagonal. Do not remove crusts. Place buttered pieces on cookie sheet and dry in slow oven until completely crisp (check in center). Oven temperature should be as low as possible. It will take about 1 1/2 hours to dry at 250° (the slower, the better). May also be dried at Low power in microwave (times vary). Refrigerate or freeze in airtight container. Toast may be warmed for a few minutes at 150° just before serving. Refrigerate or freeze any remaining butter mixture.
In large skillet, cook and stir ground beef and onion in margarine until onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley if desired.
Cut Crisco, using a pastry cutter, into flour and salt until small crumbs form.	Add milk; mix with a fork to form a ball. Do not knead the pastry; it will get tough. Put pastry on wax paper. Cover with another piece of wax paper; roll out to form an 11-inch circle. Remove 1 piece of wax paper carefully. Flip into a 9-inch pan.	Remove other piece of wax paper. Carefully fit into pan; flute the top into desired design. Using fork, make holes in crust to release steam and prevent bubbles.	Bake at 400° for 10 minutes, or until light brown.
Mix all ingredients. Mix well. Knead a few times in the bowl and then put in greased pan or make rolls. (Also put rolls in greased pan.) Let rise 20 to 30 minutes. Bake for 10 to 12 minutes in 425° oven.
Bake cake. Break up into bowl and pour kahlua over top while hot. Make pudding and set aside. Layer: cake, pudding, Cool Whip, candy. Let set overnight. Enjoy. Makes enough to serve 10 to 12 people.
Mix all ingredients together. Put in ovenproof dish that has been treated with cooking spray. Cook for 20 minutes in oven at 350°.
Add melted butter to sugar and cream well. Add eggs, one at a time and beat after each. Stir in flour, vanilla and pecans. Mix well. Fill bottom of pie shell with the chocolate chips and cover with filling. Bake at 350° for 40 to 45 minutes. Better served warm. Freezes well. Serves 8.
Cut margarine into 4 parts and put 1 part in each muffin tin cup. Grease cups with rest of margarine. Then put 1 tablespoon of dark brown sugar and 1 tablespoon of honey or corn syrup in each muffin cup; then add chopped nuts, raisins and/or chocolate chips. Then use 1 can of refrigerator biscuits and put 1 biscuit on top of each mixture in cup. Bake in oven at medium heat for 8 to 10 minutes.
Mix first 6 ingredients, then add spinach. Cook shells according to package. Slightly cover bottom of baking dish with spaghetti sauce. Stuff shells with mixture and place in baking dish. Pour spaghetti sauce over shells. Bake at 350° for about 45 minutes.
Mix together and place in 9 x 13-inch baking dish. Add the topping. Bake 30 to 45 minutes at 350°.
Measure cereal into a large bowl. Butter a 13 x 9 x 2-inch rectangular pan. Melt marshmallows, corn syrup, margarine and chocolate chips in a 3-quart saucepan over low heat, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large bowl. Mix quickly until completely coated with chocolate. Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered 13 x 9 x 2-inch pan with buttered back of spoon. Let stand at least 1 hour or refrigerate if a firmer bar is desired. Cut into squares. Makes 24 squares.
Brown hamburger; drain. Cook noodles. Butter large shallow casserole. Layer 1/2 noodles on bottom. Spread 1/2 cottage cheese over noodles. Sprinkle 1/2 browned hamburger over cottage cheese. Put 1/2 Mozzarella over hamburger and top all with 1/2 sauce. Repeat layers. I like to end with the sliced cheese on top. Bake, uncovered, 30 minutes in a 375° oven. Let rest 15 minutes before serving. Serves 8.
Chop artichoke hearts and mix all ingredients together. Sprinkle paprika on top. Bake at 350° for 20 to 25 minutes. Serve with Tostitos.
Preheat oven to 350°. Place pork in roasting pan, fat side up; sprinkle with 1 teaspoon salt and the pepper. Roast 1 hour. Pour apple cider and chicken broth into pan; add thyme and potatoes. Bake, covered with foil, for 1 hour. Scatter celery around pork and baste vegetables with pan drippings. Sprinkle with remaining 1/2 teaspoon of salt and bake, covered, for 30 minutes. Scatter apples around pork and bake, covered, 10 minutes, or until meat thermometer registers 170° in center of roast. Transfer pork and vegetable mixture to serving platter; keep warm.
Mix fruit cocktail with all fruit chopped fine. Mix in strawberry jello and Eagle Brand milk. Stir well and add Cool Whip. Chill and serve.
Combine beef, bread crumbs, egg, onion, salt and paprika. Shape into 1 1/2-inch balls. Brown the meatballs in a skillet with the melted margarine. Combine the mushroom soup and water, pouring over meatballs. Simmer for 15 minutes. Serve on top of cooked rice.
Add sugar to cranberries. Leave in fridge overnight. Dissolve jello in hot water. Mix remaining ingredients with refrigerated fruit next a.m. Let set before serving. Makes 2 molds. Keeps in fridge 3 days. Freezes well.
Dice onions and potatoes. Let onions and potatoes cook together until tender, then add corn and milk. A little butter may be used, too.
Combine cream cheese, sour cream and powdered sugar. Mix well. Add vanilla. Fold in grapes. Cover and chill. Sprinkle with brown sugar before serving.
Preheat oven to 325°. Sift first 8 ingredients together. Add remaining ingredients and mix in order. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake for 75 to 90 minutes at 325° until bread pulls away from sides of pan and a toothpick comes out clean.
Chill pie shell 30 minutes. Preheat oven to 400°. Sprinkle bottom of pie shell with cheeses, onion, pepperoni and green pepper. In a medium bowl, combine half and half, eggs, flour, seasonings and 4 tablespoons of the tomato sauce. Pour egg mixture into the pie shell. Bake 15 minutes; reduce oven heat to 325° and bake 30 minutes longer. Remove from the oven and spread remaining tomato sauce over the quiche. Let stand at least 10 minutes before cutting into wedges. Serves 4 to 6.
Pour orange juice into a glass and top up with ginger ale and mineral water. Decorate with a cherry and orange slice skewered to a cocktail stick. Add an ice cube to serve.
Brown beef and add onion and garlic. Cook until tender. Drain, then add other ingredients. Cook for 3 hours or 7 hours in a crock-pot. Add other vegetables, if desired.
Cook artichoke hearts according to package directions. Put artichoke hearts, cut side up, in single layer in a shallow dish.
Preheat oven to 350°. Combine chocolate, butter and water in a mixing bowl. Stir until chocolate is melted. In a separate bowl combine flour, brown sugar, baking soda and salt. Gradually add chocolate mixture, beating for several minutes with electric mixer on medium speed until well blended. Add eggs, sour cream and vanilla, continuing to beat on medium speed for 1 minute. Pour into greased and floured 9 x 13-inch pan. Bake for 35 to 40 minutes. Cool. Top with your favorite chocolate frosting.
Mix first four ingredients until smooth. When brownies are done and while they are still hot, cover them with Marshmallow Creme. Then spread with icing mixture of the first four ingredients. (This will take some effort, but the icing will cover the brownies.) This stuff really "glorifies" brownies.
Place chops in 9 x 13-inch pan. Cover with barbecue sauce. Slice onion and or green pepper on top. Cover. Bake at 350° for 1 1/2 to 2 hours.
Chop very ripe tomatoes, small white or purple onion, small clove of garlic, olive oil and red wine vinegar. Chop up cilantro or parsley to taste. Add 1 fresh hot pepper (I use seeds and all, eliminate seeds for non-pepper bellies).
Add half of sugar-water mixture to last 5 ingredients. Add ice water to make 2 gallons. Add rest of sugar-water mixture to get desired sweetness.
Put everything except ice cubes in a blender. Blend on slow speed. Add crushed ice cubes. Blend on slow speed again until smooth. Serve in tall glasses.
Beat egg whites until foamy; sprinkle salt and cream of tartar over them. Continue beating until stiff but not dry. Gradually beat in sugar, 2 tablespoons at a time, adding vanilla with the last of the sugar. Shape by spoon or pastry bag into mounds on a baking sheet covered with unglazed paper. Bake in slow oven 275° about 40 minutes or until very delicately browned and dry on top. Remove carefully from paper while warm.
For marinade, in small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar and savory. Place chicken breast in plastic bag in a shallow dish. Pour marinade over chicken. Refrigerate about 4 hours, turning once. Remove meat, reserve marinade. Grill chicken for 20 to 25 minutes, or until tender, turning once. Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours.
Saute onion and celery in butter. Add to cooked macaroni. Add water and can of tomatoes (crushed). Cook over low heat until water is almost gone (15 minutes).
Cook vegetables in chicken broth for 10 minutes. Add remaining ingredients except cheese; mix well. Place in a large flat baking dish. Cover with cheese. Bake at 350° until bubbly.
Combine sausage, eggs, bread crumbs, salt and poultry seasoning. Shape into 1-inch balls. Bake in a 350° oven for 30 minutes.
Cook spinach; drain well. Mix drained spinach, cream cheese and 1/2 melted butter. Add salt and pepper to taste. Place in 1-quart casserole. Mix stuffing and remaining butter; place on top of spinach. Bake 30 minutes at 350°.
Brown the beef and onion together. Add the taco seasoning. Mix all together and heat. Mix all the ingredients and put in a crock-pot to keep warm. Pour over tortilla chips and top with Monterey Jack and Colby cheese, shredded up.
Combine ground beef, celery and onion in 1 1/2-quart casserole. Cook on Full power for 4 to 5 1/2 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain. Stir in soup, mushrooms, catsup and chili powder. Heat on Full power for 7 to 9 minutes or until heated through. Stir halfway through heating time. Spoon into split hamburger buns.
Mix all ingredients as listed and turn into 2 prepared pie shells. Bake at 425° for 15 minutes, then turn oven down to 350° for 30 minutes.
Spread pineapple evenly in a 9 x 12-inch baking pan. Then spread pie filling over pineapple. Next, sprinkle dry cake mix over all. Cut stick of margarine into thin slices and distribute over cake mix. Bake at 350° for 1 hour.
Heat milk until skin forms on top, but do not boil milk. Add sugar, shortening, salt and mashed potatoes. Cool mixture until warm. Soften yeast in lukewarm water. Let stand for five minutes, then add potato and milk mixture with eggs that have been beaten until light. Add vanilla to this mixture. Add flour to this mixture, a little each time, working to a nice dough with a spoon. Put mixture into a greased bowl. Cover and let stand and rise until it holds the impression of finger when touched lightly. Turn out on flourdd board and roll out 1/4 inch thick. Cut out with a doughnut cutter. Place on floured wax paper. Let rise until double in size. Fry in shortening at 350° until golden brown. Makes 5 or 6 dozen doughnuts.
Combine. Spoon into clean shaker jar. Add a few grains of rice to prevent caking. Good on chicken, beef, fish and baked potatoes.
Mix garlic, olive oil, salt and pepper; pour over each half of bread. Sprinkle onion and tomato over halves; cover with cheese. Bake at 500° until edges of bread are brown and cheese melts. Cut in 1-inch slices.
Cream butter and sugar. Stir in egg and molasses. Sift flour with remaining ingredients and fold into batter. Chill dough for 2 hours. Divide dough in 4 portions. Roll portion on floured board; cut with gingerbread man cutter. Bake on greased cookie sheet for 10 minutes at 375°. Cool on racks. Makes 24 cookies.
Crumble bacon. Brush pan with bacon grease or butter. Crack up eggs into pan. Sprinkle with salt, pepper and chives. Sprinkle crumbled bacon over eggs and then sprinkle with the bread crumbs. Pour milk over eggs. Bake at 350° for 13 to 15 minutes or until eggs are set.
Mix the first five ingredients. Add chicken and marinate for 24 hours. Then bake until chicken is cooked at 325°.
Beat egg whites until foamy. Add cream of tartar. Beat in sugar until stiff peaks form. Fold in crackers, nuts and vanilla. Pour into a greased 9-inch pie pan. Bake 40 minutes at 325°.
Dissolve gelatin in cold water and then add boiling water; cool. Mix pineapple with juice, sugar, salt and lemon juice into gelatin; wait for it to begin to jell. Add cubes of cake and a portion of gelatin mixture until all is used. Place in mold and refrigerate overnight. Ice with package of Dream Whip and spread with coconut.
Mix all ingredients. Form into patties. Fry in pan in oil until brown on both sides. Drain on paper towels. Batter will keep 1 week in refrigerator.
Blend first 4 ingredients with salt. Stir in 10 cups water; cook until thick. Add lemon juice. Pack apples into hot jars. Add filling alternately with apples. Leave 1/2-inch head space. Process in a boiling water bath: 15 minutes for pints, 20 minutes for quarts. Makes 6 quarts.
Mix all ingredients. Place in casserole and top with crumbs. Bake 45 minutes.