HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion; drain fat. Sprinkle with the first 1/2 teaspoon salt and pepper. Spread the chilies in a 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese. Top with meat mixture. Arrange remaining chilies over meat. Combine the remaining ingredients and beat until smooth. Pour over meat and chili layers. Bake at 350° for 45 to 50 minutes or until knife inserted off center comes out clean. Cool for 5 minutes and cut in squares.
Put cottage cheese in a bowl. Sprinkle Jell-O over cottage cheese and mix well. Fold in Cool Whip and pineapple with juice. Fold in nuts. Chill and serve.
Break yeast into 1/4 cup lukewarm water. Mash the potato. Add potato water and sugar. Add softened yeast to potato mixture. Add enough lukewarm water to make mixture equal one quart. Keep in warm place (about 80°) until next morning.
In a large bowl, mix thoroughly. Shape into 3/4-inch patties and grill or broil. Makes 6 juicy burgers.
Mix first 6 ingredients and simmer for 30 minutes. Layer noodles, sauce and cheeses. Bake at 350° for 45 minutes. Cool 10 minutes before serving. Serves 8.
Cut carrots cross wise on the bias in 1 inch chunks. Cook covered in boiling salted water until just tender, about 20 minutes. Drain. Meanwhile combine sugar, cornstarch, salt, and ginger in small saucepan. Add orange juice and cook stirring constantly until mixture thickens and bubbles. Boil one minute then stir in butter. Pour over hot carrots, tossing to coat evenly. Serves 4.
Drain cans and combine in a large bowl. Add bananas, strawberries and marshmallows. Drizzle with honey and dust with cinnamon and nutmeg. Add sour cream to the desired texture. Add pecans and serve.
Mix ingredients in bowl. Pour into greased Bundt pan and cook at 300° for about 40 to 45 minutes. Do not flour pan.
Boil roast beef until it falls apart. Saute onions. Combine all ingredients. If too dry, add beef broth. Serve on buns with coleslaw.
Mix sugar, flour, and cinnamon. Mix liquid ingredients. Mix together. Add nuts. Grease a bundt pan and pour in the mixture. Bake at 350° for 50-60 minutes.
Fry pork chops approximately 10 minutes on each side in vegetable oil. Pour cans of soup over top. Cover and simmer for approximately 40 minutes.
Mix all together and drop by teaspoon on ungreased cookie sheet. Bake at 350° for 15 minutes.
Brown ground beef and drain, if necessary. Add drained corn, salsa, mayonnaise, chili powder, salt and pepper. Crush corn chips.
Mix sugar and cinnamon in a gallon bag. Working with one can at a time; Remove, separate, and cut into 4 pieces. Coat with melted butter. Add to bag with sugar mixture. Close bag and shake to coat pieces. Grease bunt pan. Gently press pieces into pan. Repeat with remaining cans of biscuits. Bake in Preheated oven at 375° for 45-55 min.
Cream butter, cream cheese and sugar. Add egg yolks; mix well. Add flour, beaten egg whites and vanilla. Put batter into a large greased tube pan. Bake 60 minutes at 350°.
Boil chicken until tender; save broth. Cool chicken and remove from bone in small pieces. Mix in bowl along with Veg-All, cream of chicken soup, cream of celery soup and one soup can of broth from chicken. Pour into long dish or pan. Mix flour, milk and Wesson oil together and pour over top. Bake until crust is brown in 425° oven.
Preheat oven to 350 degrees. Cook spinach in small saucepan according to the directions on package. Drain well and set aside. In small saucepan, on low heat, combine milk and cream cheese, stirring until cream cheese melts to a smooth consistency. In a medium bowl, combine eggs, milk/cream cheese mixture and spinach; mix well. Place pie shell on a cookie sheet and pour mixture into the shell. Bake for 45 minutes and serve warm.
Mix together cake mix, melted margarine and 2 eggs. Spread into a well-greased 9 x 13-inch pan. Mix the powdered sugar, cream cheese, 2 eggs and vanilla together. Spread on top of cake batter. Bake at 350° for 40 to 45 minutes or until brown.
Mix by hand the cake mix, oleo and egg. Press into a 13 x 9-inch pan. Bake for 12 to 18 minutes at 350°. While cake is baking, melt over low heat the peanut butter chips, corn syrup, vanilla and 1/4 cup oleo. After this has melted, add the dry roasted peanuts and Rice Krispies. When cake is done, pour miniature marshmallows on top, then pour melted mixture over the top. Cool; cut into squares.
Combine rhubarb, sugar, flour and salt. Let stand 15 minutes. Add water. Prepare pastry and fill with rhubarb mixture. Dot with oleo. Top with second crust and cut slits for steam to escape. Seal and flute. Bake at 400° for gas stove for 50 minutes or at 350° for electric stove for 35 minutes.
In saucepan melt butter, stir in flour; off of heat stir in milk keeping smooth. Return to heat stirring constantly until thickened. Off heat, stir in cheese, fold in potatoes and ham. Add salt and pepper and enough paprika to give a pretty pale color. Turn into ungreased 1 1/2-quart casserole. Bake uncovered at 400° about 20 minutes or until bubbling hot.
Fry onions and garlic in oil. Add meat and work loosely. Add tomatoes, corn and pepper. Let simmer for 15 minutes. Beat eggs; add milk and corn meal. Combine ingredients. Put in baking pan, 15 x 10 x 2 1/4-inches deep. Sprinkle black olives on top. Bake 45 minutes in a 350° oven. Serves 20 people. Great dish for potlucks, family gatherings or picnics.
Mix the first 4 ingredients. Add flour, mixing well, then add the vanilla. (If using self-rising flour, omit salt and baking soda.) Put in cold oven (do not preheat oven). Bake at 325°.
Place hamburger in crock-pot and cook until done. Place Velveeta cheese in crock with cooked hamburger. When cheese melts, put Ro-Tel tomatoes in mixture. Stir together. Serve with tortilla chips and jalapeno peppers (peppers optional).
Take cake out of oven and pour pineapple over cake. Let cool. Then pour pudding over cake and pineapple and cool. Spread Cool Whip over pudding and refrigerate. May sprinkle coconut on top.
Cream first three ingredients; add flour and nuts. Add cream, then knead a few times. Chill dough in shape of log in wax paper. Let set overnight. Slice and place on cookie sheet. Bake about 15 minutes or until browned. Remove; sprinkle with confectioners sugar while still hot. Freezes very well.
Roast in shallow pan at 300° for approximately 15 to 20 minutes. Stir until coated with butter. Salt to taste.
Heat 1 1/2 cups milk in saucepan with sugar. Dissolve cornstarch with 1/2 cup milk and add to the milk at boiling point. Cook until thick; remove from stove. Add oleo and vanilla. Stir until smooth. Pour into the lightly baked pie shell and sprinkle with cinnamon and sugar mixture. Bake 15 to 20 minutes at 375° or until it starts bubbling.
Combine liquid in a saucepan. Bring to a boil. Add fruit and apples. Bring to a boil; simmer about 10 to 15 minutes. Make a paste of cornstarch and water and stir into the sauce. Stir constantly until thickened.
Melt butter in baking dish (1 3/4-quart casserole). Stir in raw macaroni. Slice cheese; cut each slice in four. Add salt, pepper, cheese and milk. Bake, uncovered, at 300° for 1 1/2 hours. Do not stir while baking. Bake until golden brown.
Skin chicken pieces and remove all fat. Mix all other ingredients together and pour over chicken in 6-quart casserole. Cook 45 minutes on medium. Remove from microwave and turn chicken in sauce. Turn dish in microwave to finish cooking. Cook until chicken is tender. Serve over rice or mashed potatoes. Serves approximately 6. Cooking time: 1 1/4 to 1 1/2 hours, depending on microwave.
Mix sugar, salt and cooled milk in a large mixing bowl. Crumble yeast into the mixture and stir until dissolved. Add shortening. Work flour into the mixture, until dough is easy to handle. (May need a bit more than 7 cups flour.) When dough is smooth and elastic, place in a greased bowl, turning once to bring greased side up. Cover and let rise in a warm place about 1 1/2 to 2 hours or until double in bulk. Punch down and let rise again 30 to 45 minutes, until nearly double in bulk. Divide dough in half. Let rest, covered with a towel, for 10 minutes. Shape into 2 loaves and place in greased pans. Cover and let rise for about 1 hour. Bake at 450° for 25 to 30 minutes or until crust is neatly browned.
Cook and stir garlic in oil in 8-inch skillet over medium heat until golden brown; discard garlic. Stir peanuts and chili powder in skillet. Cook and stir over medium heat until peanuts are warm, about 2 minutes. Drain. Sprinkle with salt.
Heat oven to 350°. Place pared, sliced fruit in 8-inch square baking dish. Combine remaining ingredients, mixing until crumbly. Sprinkle crumb mixture over apples. Bake about 30 minutes, until fruit is tender and topping is golden. Serve alone or with whipped cream or ice cream.
In blender container, combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Turn into a large saucepan; stir in chicken broth. Bring to a boil, cover and simmer 20 minutes. Cut tortillas into 1/2-inch wide strips. Fry in 1/2-inch hot oil 45 to 50 seconds or until crisp and lightly browned. Drain on paper towels. Divide fried tortilla strips and cheese among soup bowls. Ladle soup over. Serve immediately.
Mix white sugar and cinnamon; cut each roll into 1/4. Roll each one in mix; toss into greased Bundt pan. Pour rest of sugar and cinnamon mix on top. Melt margarine and brown sugar to make a syrup. Pour syrup on top. Bake at 350° for 1/2 hour. Cool 5 minutes. Invert on plate. Be careful, sugar is still hot. Enjoy! It's a great finger picking dessert.
Mix well. Cook on High in microwave for 12 to 15 minutes, stirring every 3 or 4 minutes. Cool and knead until pliable. Store in airtight container.
Drain the artichokes, saving them for later and combine 1/2 of their liquid with the oil in a 10 to 12-inch skillet. In a paper bag, place the flour and chicken, a few pieces at a time; shake and coat chicken well. Brown the chicken on each side in the skillet over medium-high heat for about 5 to 7 minutes per side. Transfer the chicken to a 3-quart casserole dish. Combine all the other ingredients, except the artichokes and parsley sprigs, in the browning skillet. Simmer over medium-low heat for 10 minutes. Pour the sauce over the chicken and bake, uncovered, in a preheated 350° oven for 50 minutes. Add the artichoke hearts and adjust seasonings, if desired. Bake, uncovered, for 10 more minutes. Serve the chicken on a deep platter with buttered vermicelli in the middle, surrounded by the chicken and sauce. Garnish with parsley sprigs. Serves 8.
Stir-fry meat with onion and spices to taste. Soften corn tortillas in hot oil just until pliable. Fill corn tortillas with meat mixture and roll into tight rolls. Secure with toothpicks and fry in hot oil until crispy. Serve with sour cream, salsa, guacamole and/or con queso.
Peel eggplants and cut into round slices (about 1/8-inch thick). Dip in milk and egg batter, then dip in flour and fry until brown. Drain on paper towels.
Mix all ingredients together. Grease 5 loaf pans or 4 (1 pound) coffee cans. Fill 1/2 full. Bake for 50 to 60 minutes at 350°.
Prepare biscuit mix according to package directions. Knead on floured board for 1 minute. Roll out into thin rectangle. Sprinkle with cheese. Roll as for jelly roll; cut into 1/4-inch thick slices. Place on greased baking sheet. Bake in preheated 400° oven until brown.
Mix together in bowl. Roll in balls and place on cookie sheet. Bake at 325° for 8 minutes.
Melt the butterscotch in a double boiler on medium heat or follow directions on package for microwave. Add peanuts and stir. Add chow mein noodles and stir until mixed well. Drop by teaspoonful on aluminum foil or wax paper. Allow to harden.
Mix together. Don't add tomatoes until ready to serve. (Best if sits overnight in refrigerator.)
Preheat oven to 350°. Grease and flour two 9-inch pans. Cream shortening and brown sugar. Add eggs, one at a time, beating after each. Add chocolate. Add sifted flour, soda and salt alternately with sour cream. Blend on low speed and add hot water. Bake 20 to 25 minutes.
Mix all ingredients together, reserving part of the noodles to put over top. Bake at 350° for 45 minutes.
Mix together stuffing and melted margarine. Press into a 9-inch pie plate. Bake in 400° oven for 8 to 10 minutes. Combine turkey and cheese; spread in bottom of baked stuffing crust. Beat together eggs and milk or cream; pour over meat mixture. Reduce oven heat to 325° and bake 35 to 40 minutes or until set in center (when a knife inserted comes out clean). Cool slightly before cutting. Serves 6.
Finely chop celery sticks into very small pieces. Mix milk and butter together. Boil sweet potatoes. Mix sweet potatoes (already beaten) with milk and butter. Put sweet potatoes in a pan. Melt marshmallows on top of sweet potatoes, then sprinkle on your cinnamon. Add crushed celery sticks on top. Prep: 25 minutes.
In skillet, put 1 cup water and salt. Add hamburger meat, in small pieces. Add onions, garlic, steak sauce and potatoes. Cook until meat is done. Then add cream of mushroom soup. You may have to add a can of water. Cook until gravy is thick.
Mix flour, baking powder, 1 cup sugar and milk. Melt oleo in pan and pour flour mixture over melted oleo. Spread peaches on top. Sprinkle with 1/2 cup water and 1/2 cup sugar, then sprinkle with cinnamon. Bake in 350° oven for 30 minutes.
Cut meat into 1-inch cubes; brown in butter and oil over medium heat; remove. Saute mushrooms, onions and garlic for 3 to 4 minutes. Add tomatoes, parsley and pepper; simmer 5 to 10 minutes. Add wine, broth and cheese; simmer 5 minutes. Stir in meat and mushrooms. Cover and cook for 1 hour. Add water or broth if needed. Serves 4.
Place in shallow pan. Top with diced tomatoes, 1/2 c. Thousand Island dressing and sliced Swiss cheese. Sprinkle with buttered rye bread.
Thaw and drain uncooked spinach. Mix all ingredients in a bowl. Chill 12 to 24 hours before serving with crackers or raw vegetables.
Preheat oven to 250°. Mix all ingredients together (except crackers) in a small bowl. Pour over crackers and toss until crackers are evenly coated. Put crackers in a baking pan with edges and bake 15 to 20 minutes, stirring after 10 minutes. Cool and store in an airtight container.
Blend seasonings and rub into chicken pieces. Place chicken, skin side up, in a shallow 2 1/2-quart casserole dish. Bake at 425° for 20 minutes. Sprinkle with onions and cook 10 minutes longer.
Mix first 7 ingredients together. Top with corn flakes. Bake at 350° for 45 minutes. May be frozen.
Bring the cream to a boil. Turn the heat down. Add the cheese. Add salt and pepper.
Soften cream cheese. Mix all ingredients together until smooth (no lumps). Pour ingredients into a spring-form pan. Bake on 325° for 1 hour (may need a little longer depending on oven). Then turn off oven and leave cheesecake in oven for 1 more hour. Cool and refrigerate.
Time: 20 minutes. Mix all ingredients except lasagna noodles. Use 1 1/2-quart rectangular dish. To layer (makes 2 layers): noodles, ground beef mixture, Mozzarella cheese and spaghetti sauce. Cover with plastic wrap. Microwave on Full power 15 minutes. Let stand 5 minutes.
Place tangerine segments in a large seive over bowl; set aside. In a small sauce pan, combine sugar and water, bring to a boil, stirring to dissolve sugar. Boil rapidly for 2 minutes.
Brown meat. Simmer 10 minutes with the sauce, water and seasonings. In a 9 x 13-inch pan, layer 1/3 sauce mixture, 1/2 noodles, 1 cup cheese and 1/3 Mozzarella. Repeat and end with the sauce and Mozzarella. Top with Parmesan. Cover and bake with foil at 350° for 1 hour; let stand 10 minutes.
Mix all ingredients together. Bake in ungreased 9 x 13-inch pan at 350° for 40 to 45 minutes.
Mix the first 6 ingredients all together for 2 minutes, then add the nuts. Pour into an ungreased 9 x 13 pan. Bake at 325° for 45 minutes. Frost cake while still warm.
Heat chocolate bar, marshmallows and milk in double boiler until melted. Remove from heat and cool until thick. Stir in whipped cream. Pour into shell. Refrigerate. Top with more whipped cream and shaved chocolate when serving.
Spread potatoes evenly in a lightly greased 10 x 6 x 2-inch baking dish. Top with sour cream; sprinkle with bacon and green onions. Top with cheese. Bake potatoes at 300° for 30 minutes. Serve hot. Yields 6 servings.
In a large salad bowl, combine the greens, tomatoes and croutons. Add strips of beef, cubed cheese, sauerkraut and dressing. Toss gently to coat.
Saute shrimp in oleo until pink, stirring all the while. Add onions, bell pepper and celery. Cook until wilted, not brown, about 10 minutes. Remove from fire. Melt bouillon cubes in hot water. Add with all other ingredients except parsley and green onion. Steam in rice cooker until rice is cooked. Remove from pot. Add green onion. Add parsley. Toss with fork and serve.
Dissolve gelatin in boiling water. Add Sweet 'N Low and other ingredients. Pour into 1/2-gallon milk cartons and freeze. Remove from freezer and serve when slushy.
Spread cream cheese on ham slices. Place green onions and slice Roll up and chill. Slice and serve.
Cook sausage or turkey in skillet over medium heat, stirring until crumbles and no longer pink, drain well. Place bread cubes in lightly greased 13 x 9 baking dish. Sprinkle the cheese evenly over the bread, top with sausage or turkey. Whisk together the eggs and remaining ingredients. Pour over sausage or turkey mixture. Cover and chill casserole for 8 hours. Let stand at room temperature for 30 minutes. Bake at 350° for 45 minutes until set. Let stand for 15 minutes before serving. Makes 6-8 serving.
Melt butter and chocolate chips in microwave or over stove in double boiler. Beat eggs until fluffy. Add powdered sugar and beat well. Mix chocolate mixture with powdered sugar and blend well. Add vanilla and nuts. Pour into buttered platter or pan and chill.
Spray bottom and sides of 9 x 13-inch pan with vegetable oil cooking spray.
Mix all ingredients except the cake mix, Cool Whip and pecans. Pour into a 13 x 9-inch baking dish. Sprinkle dry yellow cake mix over the top. Melt 2 sticks margarine and spread over cake mix. Bake 1 1/2 hours. Let cool. Spread Cool Whip over the top and sprinkle with chopped nuts.
In a skillet cook turkey, celery, onion, green pepper and squash until turkey is no longer pink. Add chili powder, pepper, cumin and red pepper. Cook and stir 2 minutes. Stir in tomato sauce and beans. Heat; set aside. Prepare corn muffin mix according to package directions. Spoon muffin batter into lightly greased 12 to 16-ounce individual casseroles. Spoon chili mixture over batter. Bake uncovered at 350° for 20 minutes. Sprinkle with cheese and bake 10 minutes more. Top with sour cream if desired. Makes 8 main dish servings. Contains 511 calories per serving, 20 grams of fat and 5 grams fiber.
In medium bowl, mix cream cheese, mayonnaise, Worcestershire sauce and beef until combined well; refrigerate. When chilled, shape into a ball or log. Roll in parsley flakes and press a few cherries into top for decoration. Serve with crackers. Makes 1 cheese ball or log.
Combine first four ingredients in a medium bowl. Combine honey and remaining ingredients, stirring with a wire whisk. Pour over fruit. Cover and chill at least 8 hours, stirring occasionally. Yields 12 servings.
Brown onion and ground beef; drain. Add potatoes, onion and cabbage. Cover with water. Simmer at least an hour. Add bouillon to taste.
Combine all ingredients in one bowl and beat until thoroughly mixed. Then add 1 cup boiling water to mix and beat for 2 minutes. Bake for 40 minutes at 350° in 9 x 13-inch pan.
Arrange alternating layers of apples and raisins in greased baking dish. Sprinkle each layer with sugar blended with nutmeg and cinnamon. Add water. Top with crumbs mixed with melted butter. Cover. Bake in 400 degree oven for 30-40 minutes until apples are tender. Remove cover. Continue baking to brown top. Serve with cream or hard sauce.
Add orange juice and lemonade to the 3 cups of ice cold water. Dissolve sugar in cranberry juice. Mix together and chill. Before serving, add Catawba juice. Great for weddings and bridal showers. Serves 24.
Preheat oven to 350°. In large bowl, combine flour, sugar and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remaining firmly on bottom of greased 13 x 9-inch baking pan. Bake for 15 minutes.
In large saucepan, brown ground beef; drain. Add remaining ingredients. Bring to a boil. Reduce heat to medium, cover and cook for 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally. Makes 4 (1 1/2-cup) servings.
Cut crust from loaf of French bread. Slice to bottom. Put thin sliced Swiss cheese between bread slices. Mix 1/2 cup softened butter with 1 tablespoon mustard and 1 tablespoon poppy seed. Spread all over bread, top and sides. Lay 3 or 4 slices of bacon on top. Tie with string lengthwise. Bake at 400° for 15 to 20 minutes, uncovered.
Beat all the ingredients together until fluffy. Pour into a large, greased casserole dish, then sprinkle with topping. Bake at 350° for 45 minutes.
Grind cranberries and oranges in food grinder. Put sugar over fruit and let stand for one hour. Add celery and nuts. Stir until sugar is mixed well. Then add cooled jello. Put in salad mold and chill until set thoroughly. (You grind the oranges with the peeling on.)
Dissolve yeast into lukewarm water. Add sugar, salt and shortening to hot milk. Cool to lukewarm, then beat in eggs. Add 2 cups of flour and beat thoroughly. Stir in dissolved yeast. Add just enough flour to make a soft dough.
In skillet, brown beef	and cook onion with chili until tender (use shortening if	necessary). Stir to separate meat. Add soup and beans.	Simmer 10 minutes, stirring occasionally. Makes 6 cups.
Cream the butter, shortening and sugar until light and fluffy. Add vanilla and lemon extract; blend well. Add eggs, one at a time; continue beating after each addition. Sift together the flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture; beat well. Pour into large greased and floured tube pan. Bake at 325° for 1 1/2 hours, depending on your oven, until cake tests done. (Suggest testing with toothpick after 1 hour and 15 minutes).
Mix cream cheese with taco sauce in food processor. Put into pie pan and sprinkle shredded cheese on top. Add diced tomatoes. Serve with Tostitos or Doritos as dippers.
Mix cheeses, sour cream, olives and chiles. Season to taste with salt, pepper, seasoned salt and garlic. Spread on flour tortillas. Roll up and cover tightly. Refrigerate for several hours or overnight. After chilled, slice in 1 or 2-inch pieces. Serve with salsa.
In a double boiler, melt chocolate pieces slowly. While mixture is hot, gradually add bourbon, stirring constantly, until well blended. Using a high heat rubber spatula or wooden spoon, slowly add the 1/2 cup of the heavy cream, stirring well. Temper 6 egg yolks into mixture and mix well. Let cool to room temperature.
Combine all ingredients in double boiler. Stir until melted and mixed. Serve with crackers.
Combine all ingredients in a small bowl; mix well. Let stand, covered, at room temperature to blend flavors, 2 to 3 hours. Makes 1 cup.
Cube bread; brown sausage, mix all ingredients in big mixing bowl. Refrigerate overnight, pour in casserole dish. Cook in oven at 350° for 1 hour. Test with knife to make sure doesn't stick. Serve hot.
Have first four ingredients at room temperature. Whip together butter or margarine and cheese with electric beater until light and fluffy. Stir in sour cream and onion. Spoon on baked potatoes and sprinkle with additional sliced green onion.
Dissolve yeast and 1 tsp. sugar in 1 c. warm water. Dissolve instant potatoes in 1/2 c. warm water. Cool. Melt shortening, let cool. Dissolve powdered milk in 1 1/2 quarts warm water. Add all ingredients to yeast mixture. Mix with mixer until blended. Stir in more flour, knead, adding more flour as needed until dough is smooth and elastic. Let rise until doubled, punch down and let rise again. Make into buns, flatten out and let rise. Bake at 350° until brown. Brush with butter or shortening.