HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion. Brown beef in sauteed onion. Add crushed tomatoes, refried beans and taco seasoning. Sprinkle cheese on top. Cook in oven at 350° for 45 minutes. Just before serving, sprinkle crushed taco chips on top, then add shredded lettuce. You can add chopped onion and tomatoes if you like.
Toast sesame seed and almonds in a small amount of oil. In a large bowl, add noodles, cabbage and green onions. Add sesame seed and almonds. In a jar, shake together the remaining ingredients. Add to salad and toss.
Preheat oven to 350°. Place pan of water on bottom shelf. Line pans (4 1/2 x 8-inch and 3 1/2 x 6-inch) with waxed paper folded double and then greased. Soften gelatin in 1/4 cup milk and place over low heat to melt gelatin. Set aside. Add 1 cup milk. Sift all ingredients, except seed, several times. Add gelatin mix, oil and eggs. Add seed. Spread and flatten in pans to corners. Bake 45 to 50 minutes or until done.
Peel eggplant and cook in salted water. Mash. Add other ingredients. Mix and let stand awhile. Then bake 20 to 30 minutes at 350°. Sprinkle with cheese while hot.
Brown beef, then add seasoning mix. Stir in water to desired consistency (1/2 cup). Let mixture simmer 5 to 10 minutes. Meanwhile spread cream cheese in bottom of casserole dish. Top with meat mix with beans mixed in. Top this layer with chopped green chilies. Finish by adding both layers of cheeses. Bake in 350° oven for 30 minutes or until cheese is entirely melted and mixture is bubbly. Garnish with sliced black olives. Serve hot with tortilla chips.
Heat milk first; do not boil. Mix sugar, cornstarch and eggs, beating well. Add this mixture to heated milk and cook over medium-low heat until thickens, stirring constantly. Then add Carnation cream and mix well. If desired, add fruit (peaches, strawberries, pineapple, etc.).
In bowl, stir together cornstarch, flour, baking powder, salt and pepper. Add water and egg. Stir until smooth. Dip veggies into batter and carefully add to oil. Deep fry in hot oil at 375°. Stir batter occasionally. Fry 2 to 3 minutes, turning once until golden and crisp. Drain on paper towel. Serves 4 to 6.
Mix cucumbers, onions and peppers together. Heat together remaining ingredients and pour over cucumber mixture. Store in refrigerator. Will keep for a long time.
Mix last 3 ingredients together. Add salt and pepper (can use Mrs. Dash flavoring). Put in bottom of pie crust. Good idea to put it in a pie pan first. Unfold and place top shell on and press around the edge. Cut a slit in top. Bake at 350° (preheated) for 35 to 40 minutes. Make sure top is golden. Let stand 5 minutes before you cut and serve.
Mix soups, rice, wine and mushrooms. Pour over chicken and let stand 2 hours in refrigerator. Bake at 350° for 1 3/4 hours uncovered. Serves 6.
Saute onions sausage and celery in margarine. Combine with crumbled bread, seasonings and eggs. Add broth, stirring until all bread is moist and soft. Check seasonings and adjust according to taste. Stuff inside turkey or place in a greased 3 quart casserole and bake for 45 minutes at 375°.
Heat chocolate and 2 tablespoons milk in saucepan on low heat, stirring until chocolate is melted. Beat sugar into cream cheese (softened). Add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping and blend smoothly. Spoon into crust. Freeze until firm (4 hours). Store any leftover in freezer.
Mix all together; chill well. Form into balls and flatten with fork. Bake at 350° for 10 to 12 minutes.
Cut shortening into flour and salt. Add vinegar to milk and combine at once with flour mixture. Makes 2 pie crusts.
Cook green beans if they are frozen, adding seasonings. Dissolve cornstarch in the water. Add vinegar and brown sugar and bring to a boil. When beans are tender, add sauce and simmer about 2 minutes.
Put milk, sugar, salt and drained pineapple in saucepan; let come to near boil. Mix cornstarch and egg yolks together with 1 tablespoon water and add slowly to milk mixture, stirring constantly until thick, on low fire. Add butter and vanilla and remove immediately from heat. Cool about 1/2 hour in refrigerator.
Cook the sugar and syrup until soft ball; remove from heat. Add the peanut butter and cereal. Mix well and drop onto wax paper.
Mix ingredients together. Preheat oven 350°. Pour into a pan and cook for 45 minutes to 1 hour.
Place all ingredients, except yogurt, into medium sized bowl. Mix well. Chill at least 2 hours to blend flavors. Place strawberry mixture and yogurt into blender and blend on high until smooth. Serve cold. Makes 4 servings. Three-fourths cup equals 1 milk.
In a microwave-safe bowl, heat butter on High for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave on High for 4 minutes; stir every minute. Stir in crumbled sausage. Microwave 1 minute. Serve over toast or biscuits.
Cook the first 3 ingredients to a hardball stage (275-300°). Remove from heat and stir in anise oil and food coloring. Pour into a greased pan. When almost cool, mark into squares with a sharp knife. You can also pull this like taffy and cut. Use granite or glass utensils for cooking.
Saute onion and celery (and pepper) in butter. Add sauce and bread crumbs. Add liquid and add 1/2 cup water to moisten if necessary. Stuff shells. Bake at 350° for 30 minutes.
Grind or grate cheese and Spam. Add to cooked hamburger, along with other ingredients. Simmer (the longer, the better). Put on bun half and broil.
Mix soy sauce, garlic, olive oil and sherry together and marinate tenderloin for several hours or overnight, turning several times. When ready to cook, roast on rack in 425° oven for 28 to 30 minutes. Baste with marinade from time to time.
Cook raisins in a small amount of water for about 5 minutes; add the sugar and butter. Thicken the flour in a small amount of water mixed into a paste and add to raisins. Pour into an unbaked pie shell and cover with top crust. Bake at 350° until browned.
Mix sugar, water and Kool-Aid. Just before serving, add 7-Up and lime sherbet. Makes 25 servings. May be doubled for extra guests. Great for Christmas parties.
Melt and pour over cereal in a large bowl. Put 1 cup powdered sugar in a large brown bag; add cereal. Add another cup of sugar; shake sack. Pour out on wax paper to dry.
Cook bean sprouts in small amount of salted water for about 3 minutes, just until tender-crisp. Drain and cool. Combine first 8 ingredients and chill thoroughly. Add salt, pepper and lemon juice. Add dressing and toss lightly. Sprinkle with soy sauce, if desired. Serves 6.
Drain oranges, pineapple and strawberries. In a mixing bowl, combine oranges, pineapple, strawberries, peach pie filling, apricot pie filling and bananas. Gently mix together. Place in a beautiful crystal bowl for serving. This is a wonderful fruit salad for special holiday dinners. Serves 16.
In a food processor, combine garlic, celery salt, pepper and salt. In a small bowl, combine vinegar, mayonnaise, buttermilk and parsley. Blend with garlic mixture; stir well. Makes 1 quart.
In a square baking dish, dump pie filling, then cake mix. Melt butter and pour over the cake mix. Make sure that butter is even. Bake at 375° or 400° for 45 to 55 minutes. Cake will brown.
Saute onion, garlic and parsley in butter until tender. Drain clams and shrimp, reserving liquid so you have enough for 1 cup, or add water to make 1 cup. Combine cornstarch and liquid, stirring until blended. Add to butter and onion mixture and cook until thickened, stirring constantly. Stir in clams and shrimp; heat to serving temperature. Cook spaghetti; drain. Toss hot spaghetti with small amount of butter and Parmesan cheese (use additional cheese, if desired).
Bake or pan-fry Italian link sausages until fully cooked; drain, then cool sufficiently to be able to cut them. Core and clean green bell peppers of seeds and membranes and cut into strips. Cut the sausages in half lengthwise, then cut the split sausages into 1/2-inch slices. Result will be semi-circles of sausage. Saute green bell pepper slices in olive oil over moderate heat only until their crispness is lost, but peppers are not soft. Yields 4 servings. May be increased proportionately.
In a medium saucepan, cook onion in hot margarine or butter until tender, but not brown. Add corn, broccoli, carrot, (tuna) and water. Bring to boiling. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over medium heat until cheese is melted and soup is heated through. Serves 4 for dinner or makes 8 side dishes.
Mix ingredients well and store in an airtight container. Add 2 to 3 heaping tablespoonfuls (or to taste) to a cup of hot water and stir well.
Scrub potatoes. Boil until done and cut in 1-inch chunks. Place in 9 x 13-inch pan (sprayed with Pam). Drizzle large bottle Hidden Valley Ranch dressing over top. Sprinkle 2 cups grated Cheddar cheese on top. Bake at 350° for 25 minutes.
Place all items in large soup pot and simmer for 1 hour. Granular chicken bouillon can be substituted for cubes or you can use can of chicken stock and eliminate the hot water.
Add all the ingredients in a large punch bowl. You can float ice cubes in the punch with raspberries or strawberries frozen into them. Lemon or lime slices also look nice as does daisies for a decorative note.
Mix sugar, cinnamon, water and nutmeg and boil 1 minute. Stir in butter. Peel and slice apples. Sift flour, salt and baking powder. Cut in lard with fork and add milk. Stir until moistened. Roll and cut in 6 squares. Place few apples on each square and sprinkle with sugar and nutmeg. Dot with butter. Seal edges. Place in oiled pan and pour syrup over dumplings. Bake at 375° for 30 minutes. Serve hot.
Mix all ingredients together, except nuts and crackers or chips. Sprinkle nuts on top. Bake at 350° for 1/2 hour. Serve with crackers or chips.
Combine flour, oats, brown sugar and butter or margarine (first four ingredients). Mix until crumbly. Press into an ungreased 13 x 9 x 2-inch pan. Bake in 350° oven for 15 minutes.
To prepare the beans: Wash them in cold water, picking out any foreign matter. In a large bowl or pot, cover the beans with cold water and soak overnight. The following day, drain the beans.
Place 6 slices of bread on the bottom of an extra large casserole pan. Brown sausage and drain. Spread half of sausage on bread. Spread half of both cheeses over sausage. Layer again. Mix egg, milk and salt; pour over layers. Cook, uncovered, for 1 hour at 350°. Serves 8 to 10.
Combine sugar and 1 cup water; boil 2 minutes. Remove from heat and dissolve gelatin in hot syrup. Add 2 cups water and fruit juices. Turn into freezing tray. When partially frozen, turn into cold bowl and beat with a rotary egg beater until blended and fluffy. Return to tray and continue freezing, stirring every 30 minutes until mixture holds its shape. Then freeze until firm. Freezing time: 5-6 hours. Makes about 1 qt.
Mix first four ingredients together. Pour in baking dish. Crush Ritz crackers; add butter. Put on top of dish and bake 30 minutes.
Combine dry ingredients. Cut in shortening until about pea size. Add	milk and stir until moist. Turn out on floured surface and knead about 20 times. Pat to 1/2-inch thick. Cut with biscuit cutter. Bake in lightly greased baking pan at 450° for 12 to 15 minutes.
Brown hamburger and add onion. Mix together soups and enchilada sauce. In oblong pan, layer 1/2 of the meat, tortillas, soups and sauces and cheese. Repeat layers. Bake at 350° for 25 to 30 minutes.
Sift together into ungreased 8-inch cake pan the first 5 ingredients. Add the remaining ingredients and mix together with fork. Bake 25 minutes at 375°.
Line a 9 x 13-inch casserole dish with refried beans. Brown ground beef; drain. Add taco seasoning with just a little water. Simmer 5 minutes. Layer meat mixture on top of beans, then spread sour cream. Finish by covering top with shredded cheese. Bake at 350° until cheese melts. Be careful not to overbake.
In a mixing bowl, combine first six ingredients. Shape into 1 1/2-inch balls. Place on a rack in a baking pan. Bake at 400° for 20 minutes.
In a large bowl, crush biscuits. Add boiling water, Crisco, salt, sugar and molasses. Let cool. Then add yeast dissolved in warm water and 6 cups flour. Knead 8 to 10 minutes. Let rise 1 hour. Punch down. Put on board and divide into 2 loaves. Knead a bit more and put in well-greased pans. Bake at 350° for about 50 minutes.
Place chopped butter in bottom of 2-quart casserole. Pour rice over butter and add soup. Place chicken on top of rice; sprinkle with salt and pepper. Bake at 325° for 1 hour.
Cream shortening, sugar, eggs and vanilla. Measure flour and sift together flour, soda, baking powder and salt. Combine with first mixture along with sour cream. Spread half of batter in bottom of 9 x 13-inch pan, greased and floured. On top of this spread 1 can Thank You cherry pie filling, then spread remaining batter over this.
Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. (For ease in cutting, partially freeze beef about 1 hour.) Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes; drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Combine first 4 ingredients in a 1 1/2-quart bowl. Microwave on High for 3 1/2 to 4 minutes. Add 1 teaspoon butter and 1 teaspoon vanilla. Stir and cook for one minute . Remove from microwave; add baking soda. Stir rapidly. Spoon out rapidly onto a greased cookie sheet. Cool and break into pieces.
In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender, 2 to 3 minutes. Rinse under cold running water; drain and set aside. In another large saucepan, heat the olive oil over moderately low heat for 30 seconds; add the garlic and cook, uncovered, until golden, about 3 minutes. Add the tomatoes, raisins and cayenne pepper and simmer, uncovered, for 15 minutes. Add the pine nuts and simmer 5 minutes longer.
Combine last 4 ingredients in 30 cup coffeepot basket. Put other ingredients in coffeepot and perk.
Mix dry ingredients; blend well with melted butter and vanilla. Add eggs and nuts. Bake for 30 minutes at 300 degrees in a 9 x 13 inch greased pan. Ice with Chocolate Brownie Frosting.
Mix together and form into balls using 1/3 cup measuring cup. Place on ungreased cookie sheet and freeze. Place in plastic bag and store until ready for use. Bake on ungreased cookie sheet, 20 to 30 minutes at 350°. You may put a thick slice of tomato underneath before baking.
Mix flour, baking powder and salt and sift over fruit and nut mixture; mix well. Mix sugar, vanilla and cinnamon, then add eggs, one at a time. Mix well after each egg. Mix batter with fruit and flour mixture. Bake in 300° oven for 1 hour and 45 minutes.
Mix well chicken soup, mushroom soup, dry onion soup, rice and water in 9 x 13-inch ungreased pan. Bake in 350° oven until chicken is brown (approximately 1 1/2 hours).
Heat oven to 350°. Combine flour, baking powder, baking soda, salt and sugar. Add blueberries, egg, orange rind and orange juice to dry ingredients. Mix until moistened. Pour into a greased 9 x 5 x 3-inch pan. Bake for 55 to 65 minutes until wooden pick inserted in center comes out clean. Makes 1 loaf.
Melt margarine in 1 cup of water in saucepan. Pour over flour and sugar. Add remaining ingredients. Bake at 400° for 20 minutes in greased jelly roll pan.
Roll turkey slices in egg, salt and pepper. Coat with flour. Brown in skillet with small amount of shortening. Bake in layers, in greased square baking dish, of turkey, onion, soup and 1/4 cup water or milk. Bake, covered, with lid or foil for 1 1/2 hours.
Mix everything in a bowl and beat for two minutes. Pour into glasses and share. Serves two.
In large bowl, mix garlic, salt, pepper, anchovies, lemon juice and egg. Add olive oil and mix to combine. Add lettuce and toss. Add Parmesan cheese and croutons and toss again. Serves 4.
Mix all ingredients in deep dish pie shell. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake at 350° for 30 minutes or until done. Top with meringue.
Melt 3 tbsp. butter in double boiler. Blend in flour, pepper, paprika and salt. Gradually add milk, stirring constantly. Cook until thick. Then add cheese, stir until melted.
In a bowl, combine soup, salt and pepper. In greased 2-quart oblong baking dish, arrange potatoes. Sprinkle with cheese and spoon soup mixture over cheese. Cover. Bake at 400° for about 45 minutes.
Combine all ingredients, except cheese. Pour half of mixture into a greased 9-inch pan. Sprinkle about 3/4 of the cheese over this, saving the rest for topping. Add remaining mixture and sprinkle with remaining cheese. Bake at 350° for 1 hour.
Saute celery, green pepper and onion. Mix all ingredients. Pour into large casserole. Bake at 350° until bubbly, about 30 to 45 minutes.
With a fork, remove the soft crumbs from the rolls, leaving a 1/4-inch shell and reserve it for another use. In a bowl, combine well the tuna, celery, scallions, 2/3 cup mayonnaise, mustard, lemon juice and salt and pepper to taste. Brush the insides of the rolls with the remaining 1/3 cup mayonnaise; divide the tuna mixture among the rolls, mounding it slightly and top each with a slice of the Muenster. Bake the croustades on a baking sheet in a preheated 350° oven for 25 minutes or until the filling is puffed slightly and the cheese is bubbly.
Cream shortening and sugar well. Add eggs, pumpkin and water. Blend in sifted dry ingredients; add nuts. Bake in two loaf pans. Bake at 325° for 50 to 60 minutes.
Cook beef and onions together. Then add all other ingredients and let boil. Then turn down to simmer. Let simmer for 3 hours.
Mix well and spread over crust. Then mix 2 small packages instant chocolate pudding with 3 cups cold milk. Beat pudding until smooth and pour over cream cheese mixture. Spread one small carton Cool Whip on top and sprinkle chopped pecans over Cool Whip. Chill for 3 hours before serving.
Combine milk, butter and bread cubes in greased dish. Add sugar and vanilla. Beat. Beat eggs slightly, then add to bread mixture. Place in pan of hot water. Bake at 350° for 1 hour, then test with knife to see if pudding is done.
Cream Crisco; add sugar and cream. Add 3 eggs, beating after each egg. Mix dry ingredients and add alternately to egg mixture with milk. Beat well and fold in berries. Fill paper cups 2/3 full and sprinkle lightly with a little granulated sugar. Bake at 350° for 25 to 30 minutes. Makes 24 to 30 muffins.
Cut bacon slices into 1/3rds. Wrap bacon around chestnuts. Secure with toothpicks. Pour sauce over chestnuts and bake in 250° oven for 45 minutes, or until bacon is crisp.
Melt 1/2 of vanilla ice cream. Fill pie shells half full of ice cream; freeze. When frozen, drizzle caramel and chocolate fudge on pie. Fill pie up to top with other half of melted ice cream; freeze. Decorate with fudge and/or caramel as desired. You can also add chocolate chips, walnuts, peanuts, etc.
Cream shortening, sugar and eggs. Add remaining ingredients. Bake at 350° until golden brown.
Mix all ingredients. Pour in pie shell. Heat 2nd pie shell just a few seconds in 350° oven. Turn it out on top of pie. Work edges together to seal. Bake at 350° for 45 minutes.
Mix together ingredients and pour batter into an unbaked pie shell and bake until pie is brown.
Stir together dry ingredients; set aside. In mixing bowl, beat together egg whites and sugar (this can be done by hand); add mashed banana. Add oil and mix well. Stir flour mixture into banana mixture. Gently fold in currants.
Cream together shortening and sugar. Add egg; beat well. Add coffee; mix well. Add dry ingredients; blend well. Stir in raisins and nuts. Bake in 11 x 16-inch shallow pan (jelly roll pan) at 350° for 10 to 15 minutes. While warm, glaze with icing made with 1 tablespoon hot coffee combined with 1/2 cup powdered sugar. Cut when cool.
Mix all ingredients together in crock-pot. Cook on low for 8 hours or on high for 4 1/2 hours.
Brown roast on both sides. Place in crock-pot and pour dried onion soup over the roast. Add mushroom soup and water. Let cook until done. May add carrots and potatoes if desired.
Cream margarine, sugar and egg. Mix dry ingredients together in another bowl. Add flour alternately with 1/2 cup milk. Fill well-greased muffin pans full. Bake at 350° for 20 to 30 minutes.
Beat eggs and stir in oil and vanilla. Blend in sugar; stir in dry ingredients and mix until well blended. Bake on ungreased cookie sheet at 375° for 8 minutes. Yields 3 dozen.
Blend cocoa, flour and sugar. Add boiling water. Cook for 2 minutes. Add vanilla and butter and stir.
Combine pudding mix, cake mix, chocolate chips, milk and eggs in large bowl. Mix by hand until well blended, about 2 minutes. Fold in nuts.
Cream margarine and sugar. Blend in pumpkin and eggs. Add combined dry ingredients. Mix well. Stir in 1 cup chopped walnuts. Spread in greased and floured pan. Bake in 9 x 13-inch or 10 x 15-inch pan for 35 to 40 minutes at 350°. Frost with cream cheese or buttercream frosting.
Mix all ingredients together except nutmeg and 1 tablespoon of sugar. Add eggs one at a time to mixture. Pour mixture into pie shells and bake at 300° for 1 hour and 40 minutes. Remove pies from oven and sprinkle with nutmeg and sugar. Top with whipped cream. Makes 2 pies.
Preheat oven to 375°. Use ungreased 13 x 9-inch pan. Melt 5 tablespoons of oleo; stir in brown sugar, water and nuts. Mix well. Separate each can of rolls into 4 rectangles; seal perforations and spread with 3 tablespoons of softened butter.
Brown sausage and pepper together. Add cheese, milk, soup and noodles. Pour into casserole dish and crumble 1 or 2 slices of bread on top. Bake at 300° for 20 minutes.
Put rice in bottom of greased 9 x 13-inch pan; salt. Lay chicken skin side up over rice. Mix soup and water; pour over chicken. Sprinkle soup mix over. Bake covered 1 1/2 hours at 350°.
Dissolve yeast in warm water. Sift flour, add sugar, cut in shortening, add buttermilk then add yeast. Mix dough and place in icebox. Take out as much as needed at a time.
Heat oven to 350°. Mix crumbs, butter, 2 tablespoons of sugar and nuts. Press mixture firmly and evenly in bottom of ungreased 9-inch spring-form pan. Bake	10 minutes and cool. Heat oven to 475°. Beat	cream cheese, sugar, flour, flavoring, salt and 2 of the eggs	in the mixer bowl until smooth. Continue beating, adding remaining eggs until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes and reduce oven temperature to 200°. Bake 45 additional minutes until golden brown. Turn off oven and leave cheesecake in for 15 minutes. Remove from oven and cool completely.	Loosen cheesecake from side of pan. Remove side. Cover and refrigerate up to 5 days. For longer storage, wrap and label; freeze up to 3 weeks.
Heat oven to 350°. Grease and flour two 9-inch layer pans. Combine in large bowl and mix at medium speed for 2 minutes the cake mix, water, sour cream and eggs. Bake for 30 to 35 minutes. Cake is done when toothpick inserted comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely. Refrigerate for 1 hour (for ease in splitting layers).
Chill peas in their liquid and then drain. Dice cheese small and combine with other ingredients. Toss gently. Let stand in refrigerator overnight.
Saute celery and onion in butter and blend in flour. Add water and milk. Cook, stirring until thickened and smooth. Add beans, corn (undrained), tomatoes and cheese. Heat thoroughly, but do not boil. Add hot pepper sauce, salt and pepper to taste.
Cook only 1 bag of rice as directed. Mix all ingredients in a 2-quart casserole dish including rice. Top with French fried onion rings. Bake at 350° for 30 or 40 minutes.
Place pears in a large bowl; pour jello over top. Heat juice from pears and pour over pears and jello. Mix well with hand mixer.