HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, crumble together the beef and chorizo or sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic. Cook until onion is limp. Drain off fat. Line a 9 x 9 x 2-inch baking dish with half of the chilies. Top with 1 1/2 cups cheese. Add the meat mixture and top with remaining chilies. Set aside.
Have baked pie crust shell ready. Put milk, chocolate pieces and salt in 1-quart saucepan. Stir over heat (low) until chocolate melts completely and mixture thickens. Take off heat. Stir in marshmallows until melted and mixture is smooth. Cool to room temperature. Spoon half of ice cream into the pie crust and then one-half the chocolate mixture. Repeat with rest of ice cream and chocolate. Top with pecans if desired. Freeze until firm, about 5 hours.
Mix and knead 5 to 10 times. Roll 1/2-inch thick. Cut in 3/4-inch strips. Melt 1/3 cup butter in 9 x 13-inch pan. Roll strips in butter and place in same 9 x 13-inch pan. Bake at 400° about 20 minutes. May make up to 2 hours ahead and let rise. Yields 9 x 13-inch pan.
Take Love and Loyalty, mix it thoroughly with Faith. Blend it with Tenderness, Kindness and Understanding. Add Friendship and Hope. Sprinkle abundantly with Laughter. Bake it with Sunshine. Serve daily with generous helpings. Study to show yourself approved, worthy to mix the ingredients to feed a fellow member, brother and sister.
Mash berries. Add sugar and flour. Cook slowly until thick, stirring enough to prevent burning. Put remainder of berries, whole or slice if large, into pie crust. Cover with cooked mixture, cooled. Chill. Serve with Cool Whip or whipped cream at least once each season.
Mix all ingredients well. Spoon mixture into hot greased skillet in patty form. Cook over medium heat for 10 minutes or until nicely browned. Turn and cook another 8 to 10 minutes. Serve warm. They are also good cold.
Mix food coloring with water (if color is wanted). Mix water with cornstarch; stir. Gooey mix; fun to play with. Refrigerate leftover mix.
Flour and brown meat in skillet. Add mushrooms and onions and brown slightly. Add beef broth. Cover and cook 1 hour, stirring occasionally. Gradually add the sour cream and cook 5 minutes over low heat. Serve over chow mein noodles. Serves 4. Preparation Time: 1 hour.
Allow cream cheese, sour cream and butter to come to room temperature. In a large bowl, blend together all ingredients except eggs. Beat eggs into mixture one at a time, mixing well after each one. Pour into greased spring-form pan. Cover bottom and sides with aluminum foil and put in larger pan partially filled with water and bake in 370° oven for 1 hour. Cool and remove from pan.
Mix the first 3 ingredients and pat into a 13 x 9 x 2-inch pan. Mix the cream cheese, eggs and confectioners sugar and pour over crust. Sprinkle the pecans over the filling. Bake 25 to 30 minutes at 350°.
Cream butter and vanilla. Add sugar and beat until fluffy. Add dry ingredients; alternate with milk. Add 12 ounces mini morsels. Bake at 350° until sides are brown, 15 to 20 minutes.
Mix first 5 ingredients thoroughly. In another bowl, mix sugar, cinnamon and nuts. Grease and flour a Bundt or angel pan. Alternate layers of mixture and cinnamon mixture. Swirl a knife through mixture 2 or 3 times. Bake at 325° for 1 hour.
Dissolve gelatin and candies in boiling water. Stir in applesauce. Chill until partially set. Fold in nuts. Turn into 8 x 8 x 2-inch pan. Beat together cream cheese and milk and mayonnaise. Spoon atop salad. Swirl through to marble. Chill until firm. Cut into 9 squares. This is especially good in fall.
Brown meat in greaseless pot. Add celery and onions. Cook at low heat 30 minutes. Add vegetables and sprouts. Cook on low heat for 4 to 5 hours. Add soy sauce to make a nice color. Add salt and pepper to taste. Thicken with cornstarch if needed. Serve over white rice and top with heated canned chow mein noodles. Serves 12 to 15.
In a large mixing bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat and stir the milk, sugar, margarine or butter and salt until warm (120° to 130°) and margarine almost melts. Add to flour mixture; mix well. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Fry salt pork until crisp like bacon, being careful not to burn. In large metal bowl mix eggs and butter and warm over heat until butter is melted but eggs are still uncooked.
Finely chop onion. Place in a microwave-safe dish, just large enough to snugly hold chicken. Sprinkle with ginger and seasonings. Cover with wax paper and microwave on High for 2 to 3 minutes, until soft. Arrange chicken on top of onion, thicker ends facing outer edge of dish. Cover with waxed paper. Microwave for 3 to 4 minutes. Turn chicken and microwave for 3 to 4 more minutes. Let stand, covered, for 2 minutes. Stir in yogurt. Garnish with toasted almonds, coconut or slivered apricots, if desired. Excellent served with rice. Serves 4.
Combine ingredients in large mixing bowl; mix well. Pour batter into greased and floured 9 x 13-inch or Bundt pan. Bake at 325° for 45 to 60 minutes. Sprinkle with powdered sugar.
Brown meat in Dutch oven. Add garlic, onion, salt and comino seed. Cook 5 minutes. Stir in chili powder. Add tomato sauce and Ro-Tel tomatoes. Add water and simmer, covered, over low heat 30 minutes. Add 2 to 3 cans red kidney beans. Cook uncovered an additional 30 minutes.
Combine apples in mixing bowl with sugar, flour, cinnamon, nutmeg, lemon juice and allspice. Place in 9-inch pie pan lined with pastry. Dot apple filling with butter. Put on top pastry; trim and crimp the edge. Cut 3 vents on top of pie crust. Bake in a 450° oven for 15 minutes, then reduce heat to 350° and bake about 30 minutes more.
Preheat oven to 400°. Cook stuffing according to directions. Arrange chicken breasts in corners of large baking dish. Place cooked stuffing down center of dish. Pour gravy over chicken and stuffing. Cover with tinfoil. Bake 15 minutes. Uncover and bake another 10 minutes.
Place crescent rolls flat on cookie sheet, pinching seams together, forming a crust. Bake according to directions. Cool completely.
String the beans and cook until green color has left. Cut corn from the cob and cook 5 minutes. Chop cabbage. Mix all vegetables together. Place in clean quart jars. Place 1 tablespoon of salt, 1 teaspoon sugar and 1 teaspoon salt in each jar. Cover with boiling water and seal.
Mix sugar and eggs. Gradually add baking powder, baking soda, salt, spice, oil and water. Mix well. Add flour and pumpkin, alternating, one cup at a time. Mix.
Slice cold cookie dough 1/4-inch thick. Arrange slices on 2 (12-inch) pizza pans, almost touching. Cut remaining slices into small pieces to fill in holes. Bake at 375° for 15 to 20 minutes; cool.
Spread cream cheese in microwavable dish. Pour Hormel chili over top of cream cheese. Top with shredded Cheddar cheese. Microwave on High for 3 minutes or until cheese melts. Serve with tortilla chips.
Combine seafood and celery in bowl. Mix mayonnaise, onion, salt and pepper. Pour over seafood and celery; toss. Cover; chill at least 2 hours.
Grease bottom and sides of 3-quart casserole. Arrange layers of roast, onion, celery, carrots and potatoes in casserole. Combine salt, sugar, tapioca, tomato juice and Kitchen Bouquet in a bowl; mix well. Pour over top, do not stir. Bake at 250° for 3 1/2 hours. Remove from oven. Add peas and bake for 30 minutes longer. Remove from oven and mix well. Cover casserole with foil before baking.
Cook onion in margarine slowly. Cook rice. Cook broccoli (follow directions on box). Add all ingredients together. Put in buttered dish. Heat until Cheez Whiz melts.
Mix and pour dressing over mixture when served. To stretch, just add more ingredients or double recipe. Don't add dressing to mixture and let stand or lettuce will wilt and the Fritos will become soggy. You may add hamburger meat that has been browned and drained.
Mix pecans, flour and butter and put in greased 9 x 12-inch pan. Bake 20 minutes at 350°, then cool.
Spread refried beans in bottom of 9 x 13-inch pan. Brown ground turkey in frying pan, drain if necessary. Add taco seasoning and cook according to package directions. Layer evenly over beans. Spread nacho soup over all. Alternate dollops of sour cream and salsa over dip. Sprinkle with chopped olives and Cheddar. Bake at 350° for 1/2 hour. Serve with tortilla chips.
Cream sugar and Crisco; add egg, vanilla and Milnot, stirring well. Add dry ingredients. Drop from teaspoon onto greased cookie sheet. Add small amount of sugar on top of each cookie. Bake 10 minutes in a 375° oven.
Beat egg whites with salt until foamy. Gradually add sugar and continue beating until stiff peaks form. Fold in vanilla (and food coloring if you wish). Fold in chocolate and nuts. Drop onto foil lined cookie sheet; place in preheated oven at 350°. Turn oven off immediately and do not open oven door for 6 hours or overnight.
In a 1 1/2 quart casserole dish, stir together soup, milk, soy sauce	and pepper. Mix in beans and 1/2 of onions. Bake, covered, in a 350° oven for 25 minutes. Remove cover; stir. Top with remaining onions.	Bake 5 minutes more.
Saute onion and celery in margarine; add broth and cream cheese. Stir over low heat until cream cheese is melted. Add remaining ingredients except Parmesan cheese; mix lightly. Pour into 1 1/2-quart casserole; sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Place potatoes in colander to let drain; squeeze excess moisture from potatoes. Combine sour cream, soup and butter; mix well. Add salt, onion and cheese; mix well. Blend in potatoes. Place mixture in shallow 2-quart casserole. Sprinkle buttered corn flakes on top. Bake, uncovered, at 350° for about 50 minutes or until golden brown and bubbling.
Boil sugar, cinnamon, salt and milk together, stirring to a soft ball stage (236° on candy thermometer). Remove from heat. Add vanilla, nuts and stir until creamy. Turn out quickly onto waxed paper.
Empty noodles in bowl. Heat chips until dissolved. Pour over noodles. Pour in peanuts; stir to mix. Drop by spoonful on wax paper. Wrap individually in Saran Wrap.
Spread crescent roll dough on cookie sheet. Bake and cool. Mix first 3 ingredients and spread over cooled crescent rolls. Top with choice of vegetables (broccoli, cauliflower, celery, carrots, olives, etc.) Add shredded cheese to top. Does not keep well!
Pour water over Jell-O and marshmallows and stir until dissolved. Chill this until syrupy. Mash cheese with vinegar until smooth. Add pineapple and mix. Add nuts and chill. When Jell-O is syrupy, combine together and chill.
Heat oven to 375°. Combine peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Mix until well blended. Drop by spoonfuls onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake for 7 to 8 minutes or until set and just beginning to brown.
Blend together in top of double boiler the butter, brown sugar, heavy cream, and lemon rind and juice. Cook over boiling water, beating constantly, until sauce is creamy froth. Serve with freshly cut fruit.
Sift dry ingredients; cream shortening and sugar. Add egg and molasses. Stir flour mixture, shape into ball. Roll in additional sugar. Place on cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 4 to 5 dozen.
Place chicken in large dish. Pour soup over chicken. Mix Pepperidge Farm dressing, eggs, onions and milk. Pour this over soup. Pour chicken broth over dressing to 1/2 inch over top. Bake at 350° for 1 hour.
Cream together butter (margarine) with sugar. Add flour. Mix by hand well. Stir in nuts (nuts must be chopped well, the smaller the better). Chill for about 2 hours, then roll in little balls (about 3/4 teaspoon) of cookie dough. Preheat oven 10 minutes at 350°. Put cookies on an ungreased cookie sheet. Cook for 20 minutes. When cookies are done and still hot, roll them in confectioners sugar.
Cook sugar, water and syrup until it spins a thread. Gradually add this to the beaten egg whites. Beat continuously. Beat until stiff enough to drop on buttered cookie sheet. A cup of chopped pecans can be added to the mixture before placing on the cookie sheet.
Mix ingredients together and put in 1 gallon ice cream freezer. Fruit may be added to this for different flavors.
Cook spinach according to package directions; drain well and set aside. Combine cream cheese and butter; beat at medium speed of an electric mixer until smooth. Stir in spinach. Spoon into a lightly greased 1-quart casserole; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes.
Melt 1 stick oleo in 9 x 13-inch pan. Add cracker crumbs. Mix and pat over bottom of pan. Mix sugar, eggs and 2 sticks oleo and beat for 15 minutes. Pour over crust. Slice bananas and arrange on top of filling. Top with pineapple. Spread Cool Whip on top of pineapple. Sprinkle with nuts and cherries. Cover and refrigerate overnight.
Mix together. Spread in greased 9 x 13 inch pan. Bake in moderate oven, 375° for 25 minutes. Cool slightly. Cut in squares and sprinkle with powdered sugar.
Cook zucchini and onions until soft; drain into another bowl. Combine soup and sour cream. Pour over zucchini and onions; pour in stuffing mix and mix well. Bake 10 to 12 minutes in 350° oven. I bake it in a 9 x 5 x 3-inch loaf pan.
Cream butter and sugar. Add beaten eggs. Add 3 cups flour, baking powder and salt. Add vanilla. Mix remaining cup flour with fruit and nuts. Stir into batter. Pour in greased and paper-lined tube pan. Bake at 250° for 3 hours. Let cool in pan. My family prefers this to regular fruitcake.
Mix brown sugar, sugar, vanilla, cream cheese and Bits 'O Brickle.
Combine brown sugar, eggs and margarine in a pot. Place over low heat until sugar melts, stirring constantly. Remove from stove. Combine flour and baking powder and add to mixture. Add vanilla and pecans and stir well. Pour into a 9 x 13-inch pan (greased and floured) and bake at 350° for 25 to 30 minutes. Let cool and cut into bars.
In a 2-quart saucepan, heat cranberries, port, sugar, cinnamon, nutmeg, and cloves to boiling over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, stirring occasionally, until most cranberries pop, about 10 minutes. (Mixture will thicken as it chills.) Spoon sauce into serving bowl; cover and refrigerate until well-chilled, about 3 hours or up to 4 days. Makes about 2 cups.
Bake at 350° up to an hour, if needed. Makes about 2 loaves.
Let cream cheese and butter come to room temperature. Cream together in a large bowl. Add sugar, salt and vanilla. Mix and knead with your hands until modable consistency. If too dry, add a few drops of milk; if too wet, add more sugar. Shape mixture into small egg shapes or balls. Chill in refrigerator. Dip chilled eggs into melted chocolate. Chill in refrigerator.
Wash fillets, blot dry, spray pan with Pam. Place fillets on pan. Pour lemon juice over fillets. Salt and pepper, sprinkle oregano over fillets. Broil until brown on top. Then flip over and season again with lemon juice, salt, pepper and oregano. Total cooking time about 15 minutes.
Cream the cream cheese; add condensed milk and cream together. Add lemonade and Cool whip and beat in electric mixer until fluffy. If using pink lemonade, you will probably need a little red food coloring. Put into crust.
Melt and pour butter over bottom of a 10 x 10-inch pan. Sprinkle crumbs over butter. Add ingredients in order. Bake at 350° for 30 to 40 minutes. Cool before cutting into squares.
Combine soup mix and water. Simmer 4 minutes. Add drained spinach and garlic to soup. Bring to a boil and stir in beaten eggs. Serve topped with grated cheese.
Cool cooked potatoes; peel and grate coarsely. Spread in 9 x 13-inch pan. Mix remaining ingredients and pour over potatoes. Cover and bake at 350° for 30 to 35 minutes. Sprinkle with 1/2 cup more grated cheese and bake a few minutes more.
Cook spaghetti and drain, then add eggs, Parmesan cheese, salt and pepper and garlic salt. Spread in bottom of 13 x 9 pan. Sprinkle half of Mozzarella cheese over top. Spread cottage cheese over this.
Mix thoroughly together. Press in loaf pan. Bake at 350° for 40 minutes. Makes about 8 servings.
Combine the first 5 ingredients; stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean; cool in pans and let cool on wire racks. Yields 2 loaves.
Stew squash and onion in salted water until tender. Drain, mash and add butter and a dash of black pepper. Pour one-half of mixture into buttered baking dish. Cover with cracker crumbs. Sprinkle with poultry seasoning and slivered almonds. Repeat layers. Dilute mushroom soup with milk and pour over top. Sprinkle with Cheddar cheese and place in medium oven until cheese is lightly browned.
Brown beef and onion; drain and return to pan. Add soup, water, corn, pepper and seasoning; mix well. Simmer for 15 minutes. Put in baking dish. In another bowl, combine cornmeal, sugar, flour, salt, baking powder, egg, milk and oil; mix well and pour onto mixture. Preheat oven to 350° and bake for 20 minutes.
Mix all together. Put into 9 x 13 greased pan. Bake 30 minutes at 350°.
Preheat oven to 350°. Combine all ingredients and pour over brisket, using enough water to cover. Cover and bake for 2 1/2 hours. Slice while warm and return pieces to juices in pan to absorb flavor. Cook more if meat is not done completely.
Put concentrates in a 1-gallon picnic jug. Add water, soda and ice cubes to fill.
Combine first 3 ingredients in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves; set aside. Cut shortening into flour with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Roll about 2/3 of pastry into a 14 x 10-inch rectangle. Fit pastry into lightly greased 10 x 6 x 2 baking dish. Spoon in blackberry mixture. Roll remaining pastry out and cut into strips. Arrange strips over blackberry filling in lattice pattern. Bake at 425° for 25 minutes or until golden brown.
Mix all ingredients and freeze in freezer. Remove from freezer 1 to 2 hours before needed. Serve slushy.
Preheat the oven to 400 degrees. Coat a 13 x 9 inch baking pan with cooking spray. Rinse beans and trim off tough ends. Place beans in the baking pan. Peel the onion and cut into 1/4-inch rings. Separate the rings and scatter them over the beans. Peel the garlic. Cut the cloves in half and scatter over the onions. Drizzle with oil. Sprinkle lightly with salt and pepper. Bake uncovered for 30 minutes, stirring every 10 minutes. Transfer beans to a serving bowl. Drizzle with vinegar and stir well. Serve hot or at room temperature.
Soften cream cheese; mix with other ingredients and put in pie shells. Keep refrigerated or put in freezer.
Fry bacon crisp and crush into bacon drippings. Add vinegar, onions, sugar and salt. Cook 5 minutes and stir in cabbage. Simmer on medium another 10 minutes.
Cook over medium heat until slightly thick. If you cook too long, it will get lumpy. Spread on sliced bananas and roll in crushed peanuts.
Put potatoes in aluminum pan (disposable kind). Add onions and butter. Salt and pepper to taste. Cover pan with foil. Place pan on grill and cook for 20 to 30 minutes or until potatoes are tender and browned.
Mix first 5 ingredients together, saving enough Cool Whip to put on top of each pie. Pour into pie crusts. Spread each pie with 1/2 can of frosting and top with remaining Cool Whip. Refrigerate. Enjoy!!
Mix all ingredients thoroughly. Pour into mold or large dish and freeze until firm. Let stand at room temperature for 15 minutes before serving.
In skillet cook bacon crisp; set aside. Chop onion and slice zucchini; add to bacon grease. Cook until tender; drain grease. Add tomatoes and salt and pepper. Bring to a boil, pour into casserole dish. Add cheese. Cook, uncovered, 15 to 20 minutes in 350° oven.
Mix flour, salt and sugar. Cut in shortening with a pastry blender until crumbly. Add cold water and stir gently with fork until it forms a ball and leaves sides of bowl. Roll out on lightly floured pastry cloth or between two sheets wax paper. Line pan, flute edges.
Peel and slice eggplant into 1/4-inch slices. Combine salt and flour. Dip eggplant into egg-milk mixture, then into salt-flour mixture. Melt butter in an 8 x 8-inch baking dish. Layer eggplant, onion and tomato sauce alternately. Sprinkle with oregano and cheese. Bake at 350° to 375° for approximately 40 minutes. Makes 4 to 6 servings.
Layer ingredients in order; do not toss. Cover; refrigerate overnight. Toss just before serving.
Set aside several whole shrimp. Chop remaining shrimp. Mix all ingredients and garnish with whole shrimp.
Mix together. Place in pie crust. Bake at 350° for 30 to 40 minutes or until apples are soft. May use top crust, if desired.
Pound steak to 1/4-inch thickness; cut into 1/4-inch strips. Sprinkle with paprika; set aside. Brown meat in skillet in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green pepper. Cover; cook 5 minutes more.
Layer ingredients in the order given in a 9 x 13-inch dish. Cover tightly with Saran Wrap. Refrigerate 24 hours or overnight. Will last and stay fresh for at least a week.
Saute green onion in oil in medium size saucepan over medium heat for 3 minutes. Add garlic. Saute 2 minutes. Add carrot, plum tomatoes, chicken broth, basil, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes or until carrots are tender.
Combine oleo, flour and nuts. Mix well (it will be stiff). Spread in the bottom of a 13 x 9 x 2-inch pan. Bake at 350° until brown. Cool.
Combine sugar and milk; cook over medium heat until mixture reaches a soft ball stage. Remove from heat and add remaining ingredients. Pour into a greased pan and cool.
Salt and pepper chicken pieces. Beat milk with water and eggs. Soak chicken in milk mixture for 10 minutes. Mix flour and paprika in heavy paper bag. Drain chicken, then shake pieces in bag until all are well coated. Heat oil in a Dutch oven to 360°; shake excess flour from chicken. Fry, turning, until brown on all sides, about 20 minutes. Drain on paper towel. Serve hot or cold.
Saute onion slices in oil in large skillet. Remove onions and brown steak in same oil. Drain. Add onions back to pan and cover with tomato soup, salt and pepper. Simmer for 1 to 2 hours until tender. Stir occasionally to keep from sticking. Tomato soup becomes the gravy when meat is removed.
Grease a 9 x 9-inch pan with butter. Melt the stick of butter in a saucepan over low heat. Put graham crackers in large baggie and crush with a rolling pin. Combine all ingredients except the chocolate. Press into pan. Melt the chocolate in microwave or double boiler. Spread over mixture. Chill in refrigerator.
Boil together the water, vinegar, pickling salt, alum and pickling spice. Put dill on bottom, in between and on top of 5-quart ice cream pail. I put the brine on hot. They are ready to eat in a few days.
Tear lettuce into small pieces. Put in a 9 x 12-inch glass dish. Layer rest of ingredients in order given. Add sugar to mayonnaise; spread over top as you would frosting. Top with grated cheese.
Preheat oven to 350°. Combine cake mix and butter until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to topping. Press remaining mixture into bottom of pan. Slice apples and put on top of cake mix. Blend sour cream and egg. Spread over apples. Spread remaining topping mixture over sour cream mixture. Bake 25 to 30 minutes.
Mix ingredients well. Grease muffin tins and fill 1/2 full. Bake at 400° for 15 minutes. May be reheated if any are leftover.