HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Cook noodles as directed and drain. Brown beef, onion, cilantro, green pepper and red chilies. Drain well. Mix raw egg in Ricotta cheese. (Will keep cheese from becoming runny.) Layer all ingredients with the topping being the Monterey Jack and black olives. Bake uncovered for 35 to 40 minutes.
Brown hamburger. Mix taco seasoning mix with hamburger; set aside. Combine softened cream cheese, sour cream and 2 tablespoons of salsa. Spread on large tray or cookie sheet. Layer remaining ingredients in this order: hamburger, lettuce, onions, tomatoes, remaining salsa and shredded cheese. Use Tostitos or plain nacho chips to dip with.
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish, arrange in layers sliced potatoes and onions, sprinkling with garlic and seasonings in between layers for best flavoring. Bake at 350° for about 40 minutes. Add whipping cream all over top. Sprinkle with paprika if used. Increase oven to 400° and bake for another 10 to 20 minutes until potatoes are soft and fork tender and gratin slightly browned on top.
Put confectioners sugar in top of double boiler over boiling water. Add water; allow to dissolve. Add flavoring. When mixture hardens sightly on top, drop on waxed paper about 1-inch in diameter. Color can be added as desired.
Melt butter in a baking dish. Mix flour, sugar and milk; pour into melted butter in baking dish. Spoon fruit in baking dish throughout batter. Don't stir. Bake at 350° for 40 minutes.
Put raisins in cold water; slowly bring to a boil. Simmer 15 minutes. Melt butter; add dry ingredients and blend thoroughly. Add raisins and liquid. Boil 5 minutes, stirring constantly. Remove from heat; add lemon juice.
Cut each breast in half, wrap each in slice of bacon. Grease 9 x 13-inch pan and layer with chipped beef. Place bacon wrapped breasts on top of chipped beef. Mix soup and sour cream; pour over chicken. Sprinkle with paprika. Bake 1 hour, covered, at 275°. Uncover and bake 1 to 2 hours more.
"Clean" salmon. Mix salmon together with all other ingredients. Mixture will be soupy. Pour into a loaf pan. Bake at 350° for 1 hour.
Beat the butter and sugar. Add the eggs and beat very thoroughly. Alternate dry ingredients: flour, baking powder and baking soda with the sour cream and vanilla. Before baking, place cinnamon, raisins and brown sugar mixture on top. Stir it through with a knife to blend. Mixture will be very thick. Bake at 350° for 45 minutes.
Combine cornstarch with 3/4 cup cold water. Soak gelatin in 1/4 cup cold water. Stir hot water into cornstarch mixture. Cook over medium heat until mixture boils clear. Remove from heat and stir in gelatin mixture and soap flakes or detergent. Put in jars for different colors. Add color by using either food coloring, all-purpose dye or tempera paint.
Put in pan and bake at 350° for 15 minutes. Keep warm in chafing dish. Serve with chips or crackers.
Dissolve soda in boiling water; place figs in a large kettle, then pour soda water mixture over the figs. If soda water does not cover figs, add enough water to cover. Soak for 10 minutes. Drain and rinse figs with fresh water. Add 3 cups of sugar, poured over top of the fruit.
Melt 1 stick butter. Stir in box cake mix with 1 egg. Press in 9 x 13 pan or baking dish for crust. In bowl mix: 2 eggs, 8 ounces of cream cheese, and 1 box powdered sugar. Pour over crust. Bake at 350° for 45 minutes.
Combine coconut and pecans; spread on bottom of 9 x 13 inch pan that has been greased and floured. Mix box of cake mix according to pkg. directions; pour into pan. Combine cream cheese, powdered sugar, and butter. Drop by teaspoonfuls over top of cake batter. Bake at 350° for 45 minutes.
Blend first 5 ingredients together, roll by hand into small balls, chill for 1 hour. Stick with toothpick. Melt paraffin with chocolate, keep warm. Dip each ball into chocolate dip and allow to cool.
Combine spinach with cheeses, onion, eggs, oil, salt, pepper and dill. Arrange 8 phyllo and brush with butter in a greased 10 x 15-inch pan. Cover with spinach filling. Cover top with 8 more buttered phyllo. Seal top layers. Bake in 350° oven for 45 minutes or until golden brown.
Mix everything together and chill overnight. Add 1 or 2 cups of marshmallows before serving.
Pour milk into large mixing bowl. Add pudding mix. Beat with wire whisk 1 minute or until well blended. let stand 5 minutes.
In a 9 x 13-inch pan, put ingredients in layers as listed, pouring water and butter over top. Bake at 350° for approximately 1 hour. Cool and serve with whipped cream or ice cream.
Place tomato slices in a deep bowl and sprinkle with onions and basil. Combine remaining ingredients; beat well. Pour over tomatoes. Let stand in refrigerator for at least 3 hours.
Mix all ingredients together and pour into pie shell. Bake at 350° until knife comes out clean as for custard pie.
Cut cheese in small pieces. Melt over hot water. Gradually stir in milk, beating until smooth. Add salt and pepper. Pour half of the cheese sauce into greased casserole. Place half of rice over sauce. Cover with shrimp, then remaining rice, then remaining cheese sauce. Top with crumbs. Bake in 350° oven for 20 to 30 minutes. Serves 6 to 8.
Combine sugar, flour, soda and cream of tartar. Add melted margarine and eggs. Knead and shape in rolls. Roll in waxed paper. Chill thoroughly. Slice thin. Bake at 350° for about 12 minutes. Makes 7 dozen cookies.
Combine cake mix, pudding mix, oil, sugar and water; mix well. Add eggs one at a time using electric mixer. Stir in sour cream and chocolate chips by hand.
Cream butter well add sugar gradually and beat well. Add jam and coffee, to which spices have been added. Beat yolks of eggs and blend with first mixture. Sift flour and add alternately with sour cream, in which soda has been dissolved. Fold in the stiffly beaten egg whites. Bake in layers in moderate oven at 350° for 55 minutes. Ice cake in cream cheese or strawberry icing.
Cream sugar and butter in mixer bowl until light and fluffy. Beat in eggs, one at a time. Blend in bananas. Add mixture of dry ingredients; mix well. Stir in chocolate chips and pecans. Pour into greased 5 x 9-inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 10 minutes.
Saute onion and garlic in two tablespoons of margarine. Add remaining ingredients and simmer until thick.
Brown round steak in skillet. Add soup mix and can of mushrooms with liquid. Heat until bubbly. Slowly add sour cream and cook until heated. Serve with noodles. Serves 4 to 6.
Line bottom of an 11 x 12-inch pan with whole graham crackers. Melt 2 sticks butter; add sugar, egg and milk. Bring to a boil, then cook 1 minute stirring constantly. Remove from heat. Add cracker crumbs, nuts and coconut. Spread over crackers in pan. Add a top layer of whole graham crackers.
Cook the carrots just until crisp-tender; drain. Combine all ingredients in a large bowl. Mix well. Add carrots and stir until well mixed. Cover and refrigerate at least 3/4 hour. Serve cold as a salad or warm it and use as a side dish. Refrigerate in refrigerator for up to 2 weeks. Yields 8 cups. Good dish for potlucks!
Cream together shortening and sugar; add molasses, peanut butter and egg. Blend well. Add rest of the ingredients. Drop by teaspoonfuls on cookie sheet. Bake in moderate oven at 375° for 10 to 12 minutes. Makes 2 dozen cookies.
Combine and mix all ingredients in a large bowl. Turn into a shallow glass casserole, 8 1/2 x 13-inch. Refrigerate overnight. Bake at 350° for 1 1/4 hours.
Soak the gelatin in 1/2 cup of cold water. Combine the pineapple, cheese, lemon juice and sugar. Cook (stirring constantly) until cheese dissolves. Add gelatin to the hot mixture and let boil up one time. This usually takes about 5 minutes. Set aside and let cool.
In a mixing bowl, combine beef, onion, tomatoes, Worcestershire sauce and salt. Spoon into a greased 3-quart casserole. Layer the potatoes, flour, corn, lima beans and green pepper on top. Bake, covered, at 375° for 45 minutes. Sprinkle with cheese; continue baking, uncovered, for 30 minutes longer.
Mix first four ingredients together and bring to a rolling boil. Remove from stove and add vanilla, oats and peanut butter. Beat. Drop on wax paper, a spoon at a time.
Mix flour, salt and baking soda. In another bowl, beat shortening until creamy. Add sugar gradually. Continue beating until light. Stir in molasses and water. Add eggs and beat well. Add flour mixture and nuts to egg mixture. Mix well. Cover and chill 2 hours. Drop dough by tablespoonfuls on greased baking sheets. Bake at 400° for 10 to 12 minutes.
Place a single layer of crackers in two 2-quart casserole dishes. Soften butter in 1-quart measuring cup for 1 minute on 80%. Stir in brown sugar and return to microwave for 3 1/2 minutes. Stir in pecans and spread mixture over crackers. Microwave on High for 4 minutes. Turn 1/4 turn midway through. Allow to cool slightly and cut into squares. Remove from dish while slightly warm to wax paper to cool completely. If using microwave baking sheet, cook 5 minutes.
Cut sausage into slices. Cut up potatoes and boil until almost done. Slice onion and bell pepper. Place equal amounts of sausage, potato, onion and bell pepper in individual packages of foil. Bake for 30 minutes at 350°. Just before serving, grate cheese over sausage. Can be served in foil.
Heat oil in Dutch oven and saute onion, mushrooms and garlic until tender. In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese. Turn into a greased 12 x 8-inch baking dish and top with remaining Parmesan cheese and sunflower seeds. Bake at 375° for at least 30 minutes.
Preheat oven to 350°. In a large mixing bowl, stir together corn oil and sugar. Beat in egg white. Mix flour, baking soda, cinnamon, nutmeg, salt and cloves, gradually adding to first mixture. Beat in applesauce and fold in nuts. Spray a 9 x 5 x 3-inch loaf pan with Pam (or grease and flour pan) and pour in batter. Makes 1 loaf. Remove from oven and cool 10 minutes on cake rack. (Can also be cooked inside of a 1 pound coffee can.)
Preheat oven to 350°. Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. With rotary mixer, beat butter and sugar until blended. Add eggs, one at a time, beating after each with a spoon. Stir in vanilla, orange peel and zucchini. Alternately stir in dry ingredients and milk. Add nuts. Bake in 10-inch tube pan for 1 hour or until done. Cool in pan 15 minutes, then cool on rack.
Brown ground beef with onion, parsley flakes and salt to taste. Drain, then add tomato sauce, spaghetti in cheese and tomato sauce and beans. Mix. Cook over low heat; stir occasionally until heated through. Serves 6.
Mix in a saucepan the 1/2 cup sugar, gelatin, lime juice, salt and 1/2 cup water. Heat until gelatin melts. Beat egg yolks. Add hot mixture a little at a time so that the mixture doesn't curdle. Cook over low heat and stir for 2 to 3 minutes. Remove from heat and add the rind. Chill until cool but not set.
Put half of crumbled crackers in bottom of casserole dish. Pour half of melted butter over crackers. Add cut up chicken (bite size). Mix soups, sour cream, pimentos, peas and chestnuts. Pour over chicken. Top with remaining crackers and butter. Cook at about 325° to 350° for 25 minutes until golden brown and bubbly. Serves 6 to 8 people.
Mix flour, vegetable shortening, salt and 2 tablespoons water together, then if it is dry put more water. Mix well, then roll out for pie crust.
Sift together flour, soda and salt. Cream shortening, peanut butter, sugar and brown sugar. Add egg, milk and vanilla to creamed mixture; beat well. Blend in dry ingredients gradually, mixing thoroughly. Shape dough, by rounded teaspoonfuls into balls. Roll in sugar, place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and place a chocolate kiss on top of each cookie, pressing down so cookie cracks around the edge. Makes about 3 dozen cookies.
Combine ham hock, water, tomatoes and onions. Bring to a boil. Reduce heat and simmer for approximately 1 hour. Add 1 cup water, beans, okra, corn, salt and pepper to taste. Reduce heat and cook slowly for 1 hour.
Stir milk and gravy mix in a small saucepan. Stir over medium-high heat until boiling. Reduce heat, stirring constantly. Simmer until thickened. Put remaining ingredients except biscuits in pie plate. Add gravy and mix. Bake 5 minutes at 400°. Place a border of biscuits on filling. Bake 8 to 10 minutes until biscuits are golden and filling is bubbly. Serves 4.
Saute vegetables in margarine. Combine vegetables and all other ingredients in mixing bowl. Loosely stuff flounder with mixture. Sprinkle with paprika. Wrap tail in aluminum foil. Baste flounder with cooking oil or margarine. Bake for 25 minutes at 350°, basting once.
Melt marshmallows in oil and oleo. After melted, boil 1 minute. Pour over popped corn, M&M's and nuts. Mix well. Press into angel food, Bundt or 9 x 13-inch well buttered pan. Cool 2 hours before cutting.
Mix cream cheese, mustard and celery salt together. Stir in bacon that has been crisply fried and crumbled, then diced tomatoes and chopped green pepper. Cover and chill. Serve with fresh vegetables or crackers. Makes 2 cups.
Beat eggs slightly; add remaining ingredients. Blend well with mixer on low speed 1 minute, then on medium speed 3 minutes. Form ball; refrigerate at least 1 hour. Roll dough 1/8-inch on floured board. Cut in desired shapes. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Decorate as desired. Can be tinted for holidays.
Cook grits and water together until done. Add other ingredients and pour into buttered casserole. Sprinkle with Parmesan cheese and paprika. Bake at 300° for 15 minutes; 350° for 20 minutes.
Cut tomatoes into wedges. In large bowl, combine tomatoes with next 6 ingredients. Cover and refrigerate 1 hour or longer, stirring occasionally. To serve, drain tomatoes and sprinkle with Feta cheese.
Heat tortilla in hot oil to which chili powder has been added. Drain any liquid from chili. Spread chili on tortillas. Sprinkle on onion and cheese and roll tortilla. Put in baking dish and pour remainder of chili, cheese and onion on top. Heat in 300° oven about 20 to 30 minutes. Serves 4.
Mix together and put in 13 x 9 x 2-inch pan. Bake at 350° for 1 hour.
Cream butter. Add sugar and unbeaten eggs, one at a time. Beat well but not too long. Add salt and vanilla. Stir soda into buttermilk. Alternately add flour and buttermilk to the butter-sugar mixture, being sure to end with flour. Grease 3 cake pans. Put waxed paper in bottoms. Pour in batter; bake in a 350° oven for about 20 minutes, or until cake tests done. Cool. Prepare filling.
Salt and pepper pork chops to taste. Top with sliced onions. Sprinkle sugar and Worcestershire on meat; top with ketchup. Cover and bake for 1 hour and 30 minutes at 375°.
You will also need a 6 to 8-inch plastic flowerpot and an artificial flower.
Toast bread. Make sandwich with ham and cheese. Put in microwave for 45 seconds. Now you have a yummy sandwich.
Put onion in butter and cook. Add broccoli and cheese and simmer 2 minutes. Stir in rice. Add all other mixture. Put mixture in casserole dish and bake for 20 to 30 minutes in microwave.
Heat the sugar gradually in clean smooth skillet. Stir constantly in a bowl with a spoon until golden syrup is formed. Remove from the fire and stir in quickly the salt, soda and vanilla. Pour the syrup over a layer of nuts in a greased pan. When cold, crack into small pieces.
Brown meat lightly with onion. Arrange all ingredients in dish and bake for 1 hour at 325° to 350°.
Combine all ingredients in double boiler. Cook until thick. Serve warm with tortilla chips.
Cook the broccoli and drain. Mix mayonnaise, lemon juice and soup. Place broccoli in a casserole dish and pour soup mixture over broccoli. Dot with butter. Crumble saltines over top. Bake for 30 minutes at 350°.
Combine cheese, mayonnaise and chives. Spread 1/2 of mixture on 1 side of slices. Place on broiler pan and broil about 1 minute or until toasty. Turn slices over and use remainder of spread on untoasted side. Broil second side.
Melt margarine in oven in a 13 x 9-inch pan. Remove pan as soon as margarine is melted. Sift together the flour, sugar, baking powder and salt. Add the milk. Stir slowly with fork until dough just clings together. Turn on well floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out 1/2-inch thick into a rectangle. With a floured knife, cut dough in half lengthwise, then crosswise into 16 strips. Dip each strip in butter on both sides and lay close together in 2 rows in pan. Bake at 450° for 15 to 20 minutes until golden brown.
Combine 1/2 cup lemon juice and 1 teaspoon grated lemon rind. Blend condensed milk and egg yolks. Pour into baked pie shell.
Cream sugar and cream cheese. Add fruits and nuts. Fold in Cool Whip. Spread in 9 x 13 x 2-inch pan. Chill for several hours in freezer. Put in refrigerator 1 hour before serving. (Can be made several days ahead but keep in freezer!)
Brown beef. Add remaining ingredients and simmer till veggies are done. Freeze well. Make 5 qts.
Lightly grease the bottom of a 9 x 12-inch casserole dish. Combine all ingredients in a bowl (reserve a little of each cheese to sprinkle on top). Place mixture in the casserole dish; sprinkle with remaining cheese. Bake at 350° for 1 hour, or until brown. (You can add or subtract from the ingredients to suit your own taste.) Serves 8.
Mix together corn, egg yolks, flour and seasonings. Fold whites into corn	mixture. Melt butter in frying pan. Drop batter by spoonfuls on hot griddle and fry, turning only once. Serve with yogurt or applesauce. Serves 4.
Heat oven to 325°. Grease and lightly dust with flour two 9-inch square pans or three 8-inch round pans. Sift together flour, salt, baking powder, soda and cinnamon. Combine oil, sugar and eggs; beat thoroughly. Add flour mixture and beat. Fold in carrots, nuts and pineapple. Pour batter into pans. Bake until cake begins to pull away from sides of pan, about 1 hour. Cool 15 minutes and remove from pans. Frost with frosting following.
Mix ingredients and pour into greased casserole dish. Melt 1 stick margarine and mix with cracker crumbs (enough to top casserole)	and sprinkle over top of vegetables. Bake in 350° oven until bubbly and brown on top (about 30 minutes).
Combine Jell-O, boiling water and orange juice. Add mandarin oranges and pineapple chunks, along with juice from the pineapple. Pour into mold and set. Before serving, mix instant pudding with milk. Whip cream until stands in peaks. Fold cream into the pudding. Frost the Jell-O with this and serve.
Preheat oven to 400°. Wash and dry potatoes. Wrap potatoes in foil and bake for 45 minutes or until fork-tender. Remove potatoes from foil and cut in half. Remove potato from skin and mash. Save skins. Combine garlic, salt, butter, green chiles, cilantro and cheese into potatoes and mix well. Return mixture to potato skins. Sprinkle more cheese on top and bake for 15 minutes. Makes 8 servings.
Sift dry ingredients together; stir in nuts, dates, cranberries and orange rind. In another bowl combine eggs, buttermilk and salad oil. Add to flour mixture. Stir until blended. Pour into well-greased tube pan. Bake 1 hour in a preheated 350° oven. Let stand until lukewarm; remove to rack over large platter.
Arrange broccoli in greased 9 x 13-inch pan. Cover with chicken. Pour combined soup, mayonnaise, curry and lemon juice over layers. Top with cheese and bread crumbs. Bake at 350° until bubbling (35 minutes).
Mix milk, lemon rind, salt and cinnamon stick in saucepan and bring to a boil. Beat together eggs, sugar and cornstarch. Add sherry. Combine mixtures and bring slowly to a simmer. Cook over very low heat until slightly thickened. Either strain completely to remove lemon rind and cinnamon stick or simply remove cinnamon and leave lemon rind. Pour into serving dishes. Sprinkle powdered cinnamon on top and chill. When serving, spoon a teaspoon of sherry on each serving (optional).
Mix all ingredients with a mixer for two minutes. Pour into two loaf pans, sprayed with Pam, then floured. Bake in a 350° oven for one hour or until tester comes out clean. Cool slightly and remove from pans.
Brown ground beef and drain. Add water, chili mix and mix together. Add beans and tomato sauce. Heat for 10-15 minutes and serve for a nice hot bowl of chili.
Mix all ingredients, except bacon. Place chopped bacon on top and place in oven. Bake 1 1/2 hours at 350° or until bacon is brown.
Mix in greased 9 x 13-inch pan, then press to form layer in bottom of pan.
Cream sugar and oleo. Add egg and vanilla. Mix well. Sift flour, salt and soda and mix with first mixture. Stir in milk well. Dip hands in flour and form dough into small balls and place on greased baking sheet 2 inches apart. Flatten with a flat bottom glass dipped into sugar as each cookie is pressed. Bake at 400° for 10 minutes.
Brown hamburger meat. Drain. Add other ingredients (salt, pepper, onion, celery, green pepper, tomato sauce, catsup, vinegar and Worcestershire sauce). Cook 30 minutes.
Combine cornmeal mix and pepper. Add milk, egg and oil; mix well. Insert wooden skewer in one end of each hot dog. Coat with additional flour; dip into cornmeal batter. Fry a few at a time in deep hot oil until golden brown. Drain on absorbent paper. Makes 8 to 10 servings.
Dissolve yeast in warm water. Add oil, buttermilk and sugar. Sift dry ingredients and mix one cup at a time. Bake on an ungreased pan at 350° for 8 to 12 minutes.
Boil chicken. Cool. Pull from bones in medium-size pieces. In large pot, combine sauce, onion, pepper and seasonings. Add about 1/2 cup chicken broth for flavor. Simmer for 20 to 25 minutes. While simmering, boil spaghetti and drain. Add chicken to sauce at this time and simmer for last 10 minutes. Combine sauce and spaghetti and stir thoroughly. Good meal with salad and garlic toast.
Combine first 5 ingredients in 2-quart saucepan. Bring mixture to a boil on stove. Remove from heat. Place raw chicken pieces in hot mixture. Marinate for 2 hours. Broil or grill (about 20 minutes) until done.
Put 1 cup water in a pan with roast. Bake until almost done. Save broth. Cool. Slice thin and add slices back to broth. Add 2 bouillon cubes (more if using leftover roast and have no broth). Add spices and green peppers. Cover and simmer 1 hour. Remove bay leaves and serve on hard rolls.
Boil chicken until tender (about 45 minutes). Fry rice until golden brown. Then add diced onion and tomato sauce. Fill pan halfway with chicken broth (approximately 3 cups). Then add boiled chicken. Salt and pepper to taste.
In bread machine pan, place first seven ingredients in order suggested by manufacturer. Select Basic Bread Setting. Check dough after 5 minutes of mixing. Add 1 to 2 Tbsp. water or flour, if needed. Just before the final kneading, add olives.
Heat 1/2 cup sugar and fruit (or sweeten to taste). Preheat oven to 375°. Melt 1/2 stick margarine in Pyrex dish in oven. Mix the flour, 2/3 cup sugar and milk in mixing bowl. Beat like batter. Take dish from oven. Pour batter in it over the melted margarine. Pour heated fruit over batter. Stir slightly to blend. Bake 25 minutes or until brown. Do not cover. Fruits other than peaches may be used.
Cook meat, onions, mushrooms and peppers (in fry pan) until hamburger is browned. Drain off excess fat. Add all other ingredients and cook for 1 to 2 hours.
Layer in the order given and let stand in the refrigerator 7 to 8 hours or overnight. Stir well before serving.
Mix together sugar, cocoa and flour. In heavy saucepan on low heat, melt butter or margarine. Add sugar mixture, then egg yolks along with milk. Cook until thick. Doesn't take long. Add vanilla flavoring. Put in baked shell. Top with meringue. Cook until brown. Makes 1 large pie.