HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, chili powder, cottage cheese and 1/3 bottle of taco sauce. Put in a pie carrier. Brown hamburger. Add the rest of the taco sauce in the hamburger. Put on top of the dip. Put shredded lettuce, onion, black olives, tomato and Cheddar cheese. Serve with taco chips.
Beat eggs and sugar well and add milk. Add 1 tablespoon lemon or vanilla flavoring (I use both), then coconut. Bake at 350° for 15 minutes. Reduce heat and cook at 325° for 25 to 30 minutes until golden brown.
Heat oven to 275°. Spray spring-form pan, 9 x 3-inches, with nonstick cooking spray; sprinkle bottom with almonds. Beat egg whites in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat remaining ingredients in large bowl until fluffy; fold into egg whites. Pour into pan. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Cook noodles, then drain and add bouillon cube. Brown garlic, onion and beef in oil. Add flour, salt, paprika and mushrooms. Cook 5 minutes. Add soup and simmer 10 minutes. Add sour cream. Cook on low until heated through. Serve over noodles. Serves 4.
Brown pork chops. Place onion and bell peppers on top. Mix tomato sauce, water and mustard. Pour over chops and chill for 1 hour.
Mix together and pour into 10 x 12-inch glass casserole dish. Season to taste. Sprinkle with bacon bits. Bake 45 minutes at 350°.
Saute vegetables in butter until softened. Add rest of ingredients except shrimp. Simmer about 30 minutes. Add shrimp and cook 15 minutes longer. Serve over rice.
Heat soup to boiling point. Add Jell-O until dissolved. Add cream cheese and beat with a hand beater. Mix well. Add water and mayonnaise and blend well. Stir in all other ingredients and chill. Serves 6 to 8 when prepared in 8-inch square pan. For 9 x 13-inch, double the recipe.
Soften cream cheese and spread over a pizza pan bottom. Top with can of chili and sprinkle with the cheese. Put under broiler to melt cheese (just a few minutes). Just dip in with chips!
Melt oleo; stir in flour. Do not brown it. Blend pineapple juice and when it starts to thicken, add marshmallows. Stir until blended and melted. Be sure not to let the mixture boil. Let cool and place in refrigerator. Pour generously over fruit salad.
Bake at 325° for 12 minutes. Flatten down on ungreased pan. Makes 4 dozen.
*For prepared coconut milk, pour 2 cups boiling water over 4 cups grated coconut and let stand 20 minutes. Strain mixture through double thickness of cheese cloth, pressing to remove all liquid. Capture the liquid. Yields about 2 cups prepared coconut milk.
Mix all ingredients well. Refrigerate for 24 hours. Mix again, then divide into 6 rolls. Wrap in aluminum foil, press bottom and bake at 325° for 1 1/2 hours. Age 1 week.
Add mushrooms if your family likes them. Soak 1/4 cup dried mushrooms in warm water for 30 minutes. Save the water. Put the barley into boiling water and let simmer. Saute onion in oil; add drained chopped mushrooms and brown slightly. Add to barley. Add carrots, celery, cabbage and potatoes to oil in frying pan and saute until limp. Sprinkle flour over and fry cabbage until it gets brown around the edges. Strain reserved mushroom water and add. Bring to a boil and let it boil for 1 minute. Add to the barley. Season with salt and pepper to taste. Cook until barley is done. Serve in warm soup bowls.
Beat cheese with sour cream until light. Stir in beef, onion, pepper and garlic salt. Turn into a shallow baking dish (can be prepared up to this point in advance). Bake at 350° for 20 minutes. Serve with crackers or favorite dunking chips.
Make pudding using juice from pineapple for liquid. Add all other ingredients. Stir well and chill.
Grate all cheese and chop up cream cheese (I use a big roast pan). Add remainder of ingredients. Let cheese warm to room temperature. Mix well. Roll into logs and then roll in chili powder. Makes about 8 6-inch logs. Wrap each in Saran Wrap, then in foil and refrigerate. Slice and serve with crackers.
In a large bowl, beat eggs with flour until smooth. Squeeze spinach to dry, then add to egg mixture along with cottage cheese, Cheddar cheese, pepper, cayenne and nutmeg. Mix well. Pour into 13 x 9-inch pan that has been sprayed with nonstick cooking spray. Sprinkle with wheat germ and bake in 350° oven for about 45 minutes. Let stand 10 minutes, then cut into 1 1/2 inch squares. Yield: 48 squares. Carbohydrate 2 g, protein 3 g, fat 2 g, calories 32.
Drain pineapple. Mix dry Jell-O, cottage cheese, drained pineapple and whipped topping in large bowl all together.
Add the dissolved yeast to the buttermilk, sugar and salt. Sift together the flour, soda and baking powder. Cut in the butter. Mix all together; do not knead. Refrigerate overnight, if possible. Pinch off amount needed. Knead, roll and cut into biscuits; don't let raise. Bake at 450° for 10 minutes, or until lightly browned and cooked through. Can be refrigerated 4 to 5 days.
Mix together in a large crock-pot. Heat on high until hot, about 2 hours. Great with barbecue sauce too. I use the Italian-style meatballs from Rosina.
Combine, mix well and put in 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Cool.
In baking dish, put 1/2 of the pineapple and 1/2 of the Ritz crackers. Dot with margarine. Repeat the layers. Bake in 300° oven for 45 minutes.
Spread peanut butter on 32 crackers and cover with another cracker, sandwich style. Melt chocolate chips separately in a double boiler with 1 tablespoon shortening per bag. (This also can be accomplished in a microwave oven on very low heat, stirring at 1-minute intervals.) Dip the peanut butter crackers in the chocolate to cover evenly. Set aside on waxed paper. When chocolate is firm, decorate with icings and gumdrops.
Heat oven to 350°. Separate dough into 4 rectangles; press perforations to seal. Spread rectangles with cheese to within 1/4-inch of edges. Top with ham and spinach. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 6 slices. Place cut side down on ungreased cookie sheet. Bake 12 to 18 minutes or until golden brown. Makes 24 appetizers.
Melt chips and margarine on low heat. Cool. Add eggs by blending into chocolate mix. Add marshmallows and 1 cup chopped pecans.
Cook onions in butter until tender. Cover bottom of your dish with some crackers. Layer onions, soup and crackers. Repeat until dish is full. Mix egg with enough milk to cover layers and pour over all. Cook at 350° until set, about 30 to 40 minutes.
Wash yams and wrap in boil. Bake until tender, cool and peel. In a greased (butter or margarine) casserole, slice yams approximately 1/2-inch thick.
Spread pie filling into a 9 x 13 x 3-inch pan. Pour pineapple over cherries. Put cake mix on top of pineapple. Sprinkle chopped nuts on top. Top with pats of butter (from the stick of butter). Bake at 325° for 45 minutes to 1 hour.
Combine egg, pumpkin, sugar and pie spice in a medium bowl. Spread over bottom of pie shell.
Melt margarine in long cake pan or large iron skillet. Mix together flour, sugar and milk; pour in pan on top of margarine. Have your fruit hot; place drained fruit on top of crust mixture. Bake at 375° until done. I usually use 2 to 3 cups fruit. Reserve juice of fruit to pour over pie when served, if desired. Any fruit will work.
Cut chicken in 1/2-inch chunks and saute in oil over medium heat. Add garlic and onion and stir until chicken is lightly browned. Add salsa, beans, cooking sauce and cilantro. Simmer 20 to 25 minutes. Top with cheese and additional cilantro if desired.
Drain and rinse roasted red peppers. Pat dry with paper towels. Put remaining six (6) ingredients in blender and whirl until capers and parsley are finely chopped. Add peppers. Pulse with on/off motion until peppers are coarsely chopped. Serve with crackers or Italian bread.
In a medium saucepan, bring butter and water to a boil. Add flour and remove from heat. Mix together until the dough forms a ball. Place dough in a mixing bowl and beat in eggs, one at a time. Spread this mixture on a greased cookie sheet. Bake at 400° for 25 minutes or until golden brown (it will puff up, don't worry.) Let cool.
In a large 14-inch Dutch oven simmer onions in butter until slightly browned. Add peppers, potatoes, clams, garlic, bay leaf, parsley and salt. Cook for a few minutes longer. Add boiling water. Cover and gently simmer for 25 minutes. Add the fish fillets and simmer for 5 minutes. Add shrimp and scallops	and cook for 5 more minutes. Add tomatoes, clam juice and blend. Add the crab meat and cook for 5 minutes more.
Blend milk and pudding mix. Add pumpkin, spice and Cool Whip. Pour into prepared pie crust. Refrigerate at least 2 hours before serving. Garnish top with spoons of Cool Whip and pecan halves.
Line 9 x 13-inch pan with graham crackers. Mix pudding, milk, sour cream and Cool Whip until thick. Put half of this mixture on top of crackers. Place another layer of crackers, then put remainder of filling. Top with crackers, then chocolate frosting. Chill at least 6 hours before serving.
Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, for 30 seconds. Remove from heat; stir in butter, vanilla and 1 cup coconut. Pour in pie shell. Mix whipping cream and powdered sugar until fluffy. Cover pie and refrigerate. Garnish with toasted coconut.
If you want to make meringue separate eggs. I don't, so I beat eggs, flour, then add milk, then sugar and vanilla. Half and half makes this pie richer and tastier. Bake at 350° until it is set good.
Wash tomatoes; cut a slice off stem end. Scoop out center and mash; strain and save liquid. Mix remaining ingredients and spoon into tomato cups. Pour 1 tablespoon tomato liquid over each tomato. Place in close fitting baking dish. Add 1/4 cup hot water to dish. Bake 15 minutes in 375° oven. Serve hot.
Melt chocolate bar in double boiler. Cream together butter and sugars. Add beaten egg yolk and vanilla. Mix well. Blend in flour. Spread mixture evenly on a 10 x 15-inch cookie sheet. Bake 15 to 20 minutes at 350°. Do not overbake! While still warm, spread melted chocolate over cookie mixture and sprinkle chopped nuts evenly over top. Cut in squares while still warm (important!).
Preheat oven to 350°. Put butter in a 9 x 13-inch pan and melt, completely covering pan. Then put crushed graham crackers in pan. Next mix condensed milk and peanut butter together. Pour over graham crackers. Then sprinkle granola over that. Next, pour chocolate chips over it, then coconut on top of all this. Bake at 350° for 25 to 35 minutes or until golden brown (varies with oven). Make sure it's completely cool before removing from pan.
Peel and quarter potatoes. Cover with water and boil until tender. Mix the other ingredients. Place potatoes in a buttered baking dish and pour mixture over potatoes. Bake for 25 to 30 minutes at 350°.
In food processor, grind liver, onions and egg. Stir in salt, pepper, milk and bread crumbs. Make into patties and fry.
In a saucepan, cook onion and bell pepper in butter until tender. Stir in flour and pepper. Add milk all at once. Bring to boil, stirring. Reduce heat. Add cheese and mayonnaise until cheese melts. Put potatoes and ham with sauce. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs and beat well. Combine flour, baking powder, baking soda and nutmeg. Add to cream mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes, until light brown. Yields 6 dozen.
Cut shortening into dry ingredients. Add milk and water with yeast; mix well. Dump on floured board; cut out. Bake on greased cookie sheet. Bake in hot oven. The dough will keep a week in refrigerator.
In 10-inch skillet with cover, saute onions, green pepper, garlic and beef in margarine or oil (stirring to break up meat) until meat is browned. Sprinkle with salt, black pepper and oregano. Add olives, cooking sherry, raisins and small green peas. Cover and simmer 20 to 30 minutes, stirring occasionally. Last 5 minutes, garnish with sliced tomatoes. Serve on rice.
Make crisscross cuts in inside surface. Sprinkle with salt and pepper. Mix a crushed clove of garlic with about 1/4 cup olive oil; brush over eggplant. Sprinkle lightly with mixture of fine dry bread crumbs and grated Parmesan cheese. Drizzle with a little more oil. Place in greased broiler pan and broil, very, very slowly until golden on top and eggplant is tender. Takes 10 to 20 minutes depending on thickness of vegetable. No need to turn eggplant.
Put filling in 8 or 9-inch square pan. Sprinkle with cinnamon to taste. Slightly beat egg and add vanilla. In another bowl, mix flour, sugar and baking powder. Add egg to flour mixture. Mix until crumbly. Spread on apples. Melt butter and pour over top. Bake at 375° for 30 minutes.
Put raisins in a pan and cover with water; let come to a boil. Set aside and drain off water. Beat eggs well, then mix with other ingredients, except pecans. Put into unbaked pie crust and sprinkle pecans on top. Bake until done.
Heat oven to 350°. Grease loaf pan. Mix sugar, butter and egg. Stir in milk. Stir in dry ingredients. Blend in nuts. Bake 60 to 70 minutes or until toothpick comes out clean.
Butter 9 x 13-inch casserole dish. Saving some cheese for top, mix all together. Cover and cook for 1 hour at 350°, then uncovered for 35 to 45 more minutes. Top with cheese 10 minutes before it's done. Serves 6 to 8.
Make sauce by combining first 3 ingredients in saucepan and bring to a boil. Remove from heat and set aside to cool. Cream 2 tablespoons butter and sugar. Sift dry ingredients together and add to sugar mixture alternately with milk. Add chopped nuts. Spread batter into greased 9 x 9-inch pan. Carefully pour sauce over batter. Arrange pecan halves on top of batter. Bake at 350° for 40 to 45 minutes.
Cook head of cauliflower 9 minutes on 100% on High. Add the remaining ingredients and cook on 70% for 2 minutes or slow cook 3 to 4 minutes.
Mix above ingredients and add small amount of water to form soft dough. Make into small balls and place in corners of cabinets, drawers, and closets to eliminate bugs.
Butter a 13 x 9-inch pan. Cook broccoli and any other vegetables you want to use. Arrange on bottom of cooking pan; put chicken on top of broccoli. Mix together soup, milk, lemon juice, mayonnaise and curry powder and pour over vegetables and chicken. Put cheese on top of soup mixture. Melt oleo and mix with corn flake crumbs; sprinkle on top. Bake in a 350° oven for 40 minutes or until lightly browned. (You can use other vegetables, but cut down on chicken and have vegetables cover bottom of pan.)
Mix all the ingredients together using only as much flour to handle. Too much flour will make them hard. Roll and cut with cookie cutters. Bake at 350° for 10 to 15 minutes. You can put some sugar on top or a raisin.
Melt 1 stick butter in an 8 x 12-inch oblong baking dish. Pour peaches into baking dish. Use peach juice also. Combine other ingredients and mix until smooth. Pour this mixture evenly over the sliced peaches. Bake until golden brown. Bake at 350° for about 1 hour.
Coat pork chops in flour, cornmeal mixture. Melt butter in cake pan, 9 x 13-inch. Brown meat on one side and turn. Mix onion and barbecue sauce; pour over chops and cook in a slow oven until tender. Cover pan with foil before baking.
Cook lasagna noodles according to package directions. Drain; rinse well. Cut steaks into 1 1/2 x 1 1/2-inch strips. Brown well in oil in a large 12-inch skillet. Add mushrooms, onion and green pepper. Cook, stirring constantly, until tender. Stir in tomato paste, water, garlic, salt, pepper, oregano and basil. Boil gently, uncovered, for 20 minutes; stir occasionally.
Mix and pour into a baking dish. Cut 3 slices of bacon into bite sized pieces and put on top of beans. Bake at 350° about 45 minutes.
Combine butter, sugar, eggs and vanilla in bowl. Combine dry ingredients and add to bowl. Mix cocoa with hot or boiling water until thick and add to batter. Mix well. Pour into Turk's head baking pan. Bake about 1 hour and 15 minutes at 325°. Test with toothpick to be sure cake is done. Let cake cool in pan; then remove from pan and ice cake.
Grease and flour a 12 x 9 x 2-inch pan. Place all ingredients except apples and nuts in large mixing bowl. Beat with wooden spoon until blended. Add apples and nuts and blend together. Bake 40 minutes at 350°. Cool; sprinkle with sugar.
Sift the powdered sugar with 2 cups flour and salt. Cut in the cup of butter with a pastry blender. Pat down in a 13 x 9 x 2-inch pan. Bake in 350° oven for 15 to 20 minutes. Remove from oven.
Whip sour cream about 3 minutes. Drain juice off oranges and pineapple and add whipped cream. Also add coconut and marshmallows and add all together to whipped cream. Candied cherries can also be added, if desired.
Empty the peas into a colander. Rinse thoroughly in cold water while removing pebbles and defective peas. Place the ham hocks in a pot containing about 3-inches of cold water. Cover the pot and place it over a very high flame. Once the water begins to boil, add the rinsed black-eyed peas. Lower flame. Season to taste with the salt, bay leaf, cayenne pepper, black pepper, garlic powder and Cajun spice. Replace lid. Stir periodically. Add small amounts of water as needed. Cook until done.
Cook rice beforehand (1 cup dry rice). Heat oven to 350°. Combine undiluted soup, sour cream, horseradish cream, Worcestershire sauce, mustard, parsley and 1 cup of cheese. Layer rice, broccoli, mushrooms and soup mixture into a casserole dish. Sprinkle with the remaining cheese. Bake for 30 to 40 minutes until heated through and broccoli is tender.
Place butter in a 2-quart casserole dish. Microwave at High until melted (1 to 2 minutes). Stir in parsley, lemon juice, garlic and salt. Add shrimp; toss to coat. Cover. Microwave at High until shrimp are pink, opaque and tender (do not overcook or shrimp will be tough), 3 1/2 to 5 1/2 minutes, stirring twice. Serve over rice or angel hair pasta. Serves 4.
Combine and stir in greased 2-quart dish. Bake, covered, for 2 hours at 325°.
Brown beef in butter. Add tomato sauce; simmer together for 2 minutes. Cook noodles according to package directions until tender; drain. While piping hot, mix in cream cheese, sour cream and onions. In an 11 3/4 x 9 3/8 x 1 1/2-inch aluminum pan, put one layer of noodle mixture, then one of meat mixture. Repeat layers, ending with a layer of noodles on top. Sprinkle with grated cheese. Freeze. To bake, preheat oven to 350°. Thaw and bake for 30 minutes.
In a medium bowl combine softened cream cheese, mayonnaise and olive juice together until creamy. Add chopped olives and walnuts; mix well. Chill for 1 hour and serve with stone wheat crackers.
Prepare macaroni and cheese dinner as directed on box. Add all remaining ingredients. Mix and chill. Serve when cold.
Beat eggs in bowl. Add milk, sugar and liquid sweetener. Mix well. Dip bread in mixture. Cook over stove in skillet sprayed with nonstick spray at medium-high heat until done on both sides. Serve with lo-cal syrup.
Preheat oven to 350°. In a medium bowl, using hands or the back of a spoon, mix Macadamia nuts and graham cracker crumbs. Add sugar and butter and combine well. Press mixture into bottom and three-quarters of the way up the sides of a ten-inch spring-form pan. Refrigerate until needed.
Mix water and bouillon cube, then add next 6 ingredients. After tender, add milk and flour, mixed together before you add to mixture. When all begins to thicken, add cheese.
Divide meat into patties, put on foil. Slice potatoes on meat, then carrots and onions. Salt, wrap foil around package and bake in 400° oven until done, about 1 hour; or put all in one pan and cover with foil and bake.
Mix all ingredients well. Drop by spoon in 10x sugar. Bake on cookie sheet 9 minutes at 375°.
In mixing bowl combine cream cheese and milk, gradually adding sugar. Beat until smooth. Stir in vanilla, rum flavoring and chocolate. Add 1 cup of nuts. Pour fudge into an 8 x 8 x 2-inch pan, buttered. Sprinkle with remaining nuts. Chill. For variety, substitute rum flavoring with orange or almond.
Mix first 3 ingredients in large bowl. Combine rest in a saucepan. Bring to rolling boil. Then pour over mixture in bowl and stir thoroughly. Drop by teaspoon onto wax paper. Ready when cool. Fancy up with chopped nuts, candied fruit, raisins or any combo.
Preheat oven to 350°. In large bowl, combine Ragu Cheese Creations sauce and milk. Stir in sausage, broccoli, noodles, 3/4 cup cheese and roasted peppers. In 13 x 9-inch baking dish, evenly spread mixture. Sprinkle with remaining 1/4 cup cheese. Bake 30 minutes or until heated through.
In 1/2 stick margarine, cook turkey and sausage until done. Set aside. In large stock pot cook in 2 sticks margarine and saute vegetables until clear. Add tomatoes, Tabasco sauce, seasonings and chicken stock. Bring to boil. Add rice and bring back to a boil. Reduce heat and simmer over low heat 15 minutes or until most of liquid is gone. Serve with your favorite cornbread and collard greens.
Mix ingredients. Do not add water. Divide meat into three equal parts. Rub mixture on each piece of meat for three days. Put in a jar or crock. (Will make its own brine.) Leave for one week to 10 days, depending on size of pieces. Rinse off salt brine and hang to cure.
Heat oven to 375°. Mix spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoonful of spinach mixture.
Cut pineapple and cherries into large chunks. Put into large mixing bowl with pecans and dates. Combine flour, baking powder and salt and mix into fruit. Beat eggs with flavorings and pour over. Stir until smooth. Add melted candy, mixing well (use hands). Put mixture into baking pans lined with foil. Bake for two hours at 250°.
Layer lettuce, cauliflower, onion and bacon. Sprinkle sugar on top, then add mayonnaise. Spread evenly, then add cheese. Cover; refrigerate for at least 12 hours. Toss just before serving.
Combine first 6 ingredients, mixing well. Store in airtight container until ready to use.
Season and brown chops. Arrange chops in baking dish or large frying pan with onion and rice and cover with tomatoes and juice. Cover tightly and simmer over low heat or bake at 350° for 1 1/2 hours.
Prepare pudding using 3 1/2 cups milk. Pour over cream cheese. Chill several hours or overnight. Spread 1 1/2 cups thawed Cool Whip over pudding. Garnish. Optional: Layer with pecans and bananas. Makes 15 servings.
Slice potatoes thin; place on greased cookie sheet. Sprinkle with shredded cheese and bacon bits. Bake for 20 minutes at 400° in preheated oven. Serve hot!
Use a pie plate and crush Oreo cookies to cover the bottom, 1/4 to 1/2-inch thick. Open Oreo cookies and line the sides of the pie pan. Make pudding according to box directions; pour over the cookies. Refrigerate until pudding cools. Frost with the Cool Whip and use 2 Oreo cookies, crushed fine to sprinkle over the Cool Whip.
Mix the first 5 ingredients together. Bring to a boil water, margarine and cocoa. Add to flour mixture. Bake on cookie sheet at 350°.
Bake cake mix per instructions on box. When done and still hot, punch holes in top with a fork. Mix milk and cream of coconut and pour over cake. Let it completely cool and spread Cool Whip on top. Sprinkle with all of a small can of coconut.
Cream together the cream cheese and sugar. Add sour cream and vanilla. Stir in Cool Whip. Pour into large graham cracker crust. Refrigerate for 4 hours. Top with fruit (optional).
Prepare all vegetables. Place in stock pot, add meat and broth and seasonings. Bring to a boil. Reduce to simmer and add water as needed to keep liquid about 2/3 full. Simmer on low heat for 3-4 hours until done. Bon Appetit!