HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and ground beef. Drain off any liquid. Add seasonings to taste. Mash the refried beans into the meat mixture. Add catsup and Pico Pico sauce to taste. Simmer at least 1 hour. Add more seasonings as needed. Top with cheese before serving.
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Mix in enough remaining flour to make dough easy to handle. Turn dough; knead until smooth. Cover and refrigerate 8 hours or dough can be kept for 5 days. Let rise 1 1/2 hours before baking. Heat oven to 400°. Bake for 15 to 25 minutes.
Boil chicken in salted water until done. Cut into cubes in a casserole dish. Mix milk and soup together and pour over chicken. Add broccoli. Layer the top with Cheddar cheese and cracker crumbs. Bake at 350° for 60 to 70 minutes.
Preheat oven to 300°. In a small bowl, combine raisins and water. Set aside. Combine crumbs, walnuts, sugar and margarine. Press firmly on bottom of a 9-inch spring-form pan or a 13 x 9-inch baking pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs. Mix well. Drain water from raisins. Stir rum flavoring in batter. Pour into prepared pan. Top evenly with raisins. Bake 55 to 60 minutes or until set. Cool. Top with Walnut Praline Glaze. Chill. Refrigerate.
Drain ground pickles. Grind peppers and onions. Mix together. Work in salt and let stand 4 hours. Add rest of ingredients. Bring to a boil and can. Can be divided to make smaller amounts.
Mix all ingredients well until well blended. Let stand for 2 hours in refrigerator. Make into small balls. Put cookies on slightly greased cookie sheet. Flatten with fork. Bake at 350° until brown, about 8 to 10 minutes.
*One-fourth teaspoon each oregano, marjoram, basil and 1/8 teaspoon rubbed sage can be substituted for 3/4 teaspoon Italian seasoning.
Mix by hand. (Do Not Beat!) Grease 2 loaf pans. Bake at 325 degrees for 1 1/2 hours. Cool on rack.
Mix together. Before serving, add 1 cup mayonnaise, mixed with 1 cup sugar and 1 Tbsp. vinegar.
Put vanilla wafer in cupcake paper. Add a small dab of butter or oleo on top of wafer. Mix cream cheese, lemon juice, vanilla, sugar and egg until smooth. Spoon mixture on top of wafer and butter or oleo until cupcake paper 1/2 full. Bake at 375° for 15 minutes. Remove from oven; cool slightly. Spoon 1 tablespoon of cherry pie filling on top of cooked tart.
Heat oven to 375°. Beat sugar, salt, corn syrup, peanut butter and eggs. Stir in peanuts. Pour into a 9 x 13-inch pan. Bake until crust is golden brown, about 40 to 50 minutes. Cool slightly and refrigerate.
Sift flour and salt. Mix eggs, milk and oil; gradually add to flour, beating	until smooth. Dip pieces of cauliflower into batter and fry in	oil until golden brown on all sides.
Mix butter, sugar, egg and vanilla until creamy. Add milk and mix well. Add flour, baking powder and salt. Blend together. Fold in blueberries. Bake in 350° oven for 40 to 50 minutes or until toothpick comes out clean.
Heat oven to 400°. Mix all ingredients and shape into 1-inch balls. Bake in ungreased	jelly roll pan until done (about 10 minutes). Cool 5 minutes.
Put the cream cheese in a bowl and soften up with a spoon. Gradually add sauce, mixing well after each addition.
Butter two 9 x 12-inch pans. Line with bread. Layer with chicken, mushrooms and chestnuts. Dot with mayonnaise. Combine soups and pour over top. Sprinkle 2 ounce can of pimento (optional). Put 11 slices of cheese on top. Mix together eggs, milk and salt. Pour over top. Refrigerate overnight. Bake 1 hour at 350°. Can place buttered croutons on top before baking.
Cream butter and cheese (with hand). Gradually blend in flour mixture. Roll pastry into long roll and wrap in waxed paper. Refrigerate for at least 1/2 hour or freeze. Cut into slices (1/3-inch for olives and cocktail sausages). For sausages, press with heel of hand into elongated oval and wrap around sausage. For olives (large ones are best), press pastry slice into cup shape and wrap around olive, leaving pimiento end exposed. The original recipe suggests pressing a pecan half into each slice.
Cream butter and sugar. Add eggs, beating well. Beat in molasses. Add soda to buttermilk; stir well. Sift dry ingredients together. Add to creamed mixture, alternating with buttermilk. Mix well. Pour batter in round pans that have been greased and floured, using 1 cup batter to each pan. (This amount of batter will make 8 layers in 8-inch pans and 6 layers for 9-inch pans.) Batter will keep well if covered with waxed paper until all the layers are baked. Bake for about 20 minutes at 375°. Cool on rack before removing from the pans.
Cook squash or broccoli and drain. In a large bowl, mix mayonnaise, cheese, cream of mushroom soup and onion. Beat eggs and add to this mixture. Mix in squash or broccoli and pour into a buttered 2-quart casserole dish. Sprinkle with crushed crackers and bake in a preheated 350° oven for 1 hour or until center is set.
Cook broccoli until barely tender. Arrange in baking dish. Add lemon juice gradually to the mayonnaise, stirring constantly. Drizzle over broccoli. Top with cheese slices. Place, uncovered, in a 350° oven until cheese melts.
Mix all ingredients except crushed potato chips. Pour into casserole. Top with crushed potato chips. Bake 30 minutes at 350°. Serves 8 to 10.
Cook bacon. Drain. Reserve fat and crumble. Boil 2 quarts water. Blanch potatoes and beans together for just 2 minutes. Drain well and place in large mixing bowl. Add reserved bacon fat to potatoes and beans and toss. (Should be 3 tablespoons. Add oil to equal if not enough.) Add onion, mushrooms, cheese, dill, salt and pepper along with crumbled bacon and combine. Turn into greased 7 x 11-inch baking dish. Bake 30 minutes at 425°. Serve warm. Makes 6 servings.
Heat sugar, unsweetened chocolate and Carnation until chocolate melts and ingredients come to a boil. Boil for 15 to 18 minutes, stirring constantly. Remove from heat and add margarine, peanut butter, marshmallow cream and chopped walnuts. Beat until smooth. Pour into greased pans. Cut when warm for best results.
Preheat oven to 325°. Spread half the cranberries in the bottom of a well greased 10-inch pie plate. Spread the nuts over the cranberries. Add the sugar to the eggs, beating well. Beat in the flour, butter and shortening. Pour over the cranberries and nuts. Top off with remaining cranberries. Bake about 1 hour or until crust is golden brown.
In large bowl, place oats, margarine and boiling water. Stir until margarine is melted. Stir in both sugars. Add eggs and mix well. Sift dry ingredients and add to mixture. Mix well. Stir in vanilla. Turn into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Mix together brown sugar and cinnamon. Alternate cake with sugar mixture. Bake at 350° for 30 to 45 minutes.
Roll hamburger into small to medium balls. Cut potatoes into cubes; place in large roasting pan. Add rice and onion. Sprinkle Lipton onion soup mix, pepper and salt over meatballs, potatoes and rice. Add 1 cup water to cream of chicken soup; pour over meatballs, potatoes and rice. Cover; bake at 350° for 1 hour.
Brown meat, onion and taco seasoning; drain. Add tomato sauce and refried beans. Spread in a 13 x 9-inch pan. Cool. Add sour cream on top of hamburger mixture. Top with cheese. Bake until cheese bubbles at 350°.
Cream together the sugars and shortening. Add eggs and vanilla; beat until smooth. In another bowl mix remaining ingredients. Combine both mixtures together a little at a time, until all is blended. Roll into small balls and put on a greased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool and remove from cookie sheet.
Pour first 7 ingredients into crock pot. Cook on low until heated and cream cheese is melted. Pour into bowls and top with chips and cheese.
Mix graham cracker crumbs and butter. Spread half of mixture on bottom of pan; press. Mix together cream cheese, sugar, milk and Dream Whip. Beat until stiff. Pour half of Dream Whip mixture on top of graham cracker mixture, then add all of the cherry pie filling. Top with another layer of Dream Whip mixture and sprinkle remaining graham cracker crumbs over all. Chill 2 to 4 hours.
Combine first 3 ingredients and put in greased 9 x 13-inch pan for crust. Cream the next 3 ingredients for 15 minutes and pour into crust. Top with bananas. Cover that with pineapple. Top with Cool Whip. You can put cherries, walnuts or chocolate syrup on top. Refrigerate for 2 to 3 hours. Good to make the night before serving.
Bake cake mix as directed. While cake is warm, punch holes in it. Pour Eagle Brand cream in holes and then pour caramel topping in holes. Spread Cool Whip over cake and top with crushed candy bars.
Mix all together. Pour 1/4 of batter in each small bread pan. Mix 2 tablespoons brown sugar and 1 tablespoon cinnamon. Sprinkle 1/4 on each loaf. Pour in rest of batter. Sprinkle with remaining cinnamon mixture. Bake at 350° for about 50 to 60 minutes. Makes 2 small loaves.
Grease a 9 x 13-inch pan. Line the pan with bread or croutons. Add in layers, Cheddar cheese, Monterey Jack cheese, ham, Swiss cheese and onion. Mix eggs, milk, half and half and dried mustard. Pour this mixture over all layered ingredients in a pan. Place in the refrigerator overnight. Bake for 45 to 60 minutes.
Simmer for 10 minutes, do not drain. Make white sauce and add to vegetables.
Sprinkle nuts and coconut into bottom of greased 9 x 13-inch cake pan. Mix cake mix as directed on box. Pour cake mixture over nuts and coconut. Cream together the cream cheese, oleo, vanilla and powdered sugar. Drop by spoonfuls onto cake mixture. Do not spread. Bake for 30 to 35 minutes in 350° oven.
Let the first 4 ingredients simmer until warm, about 10 minutes. Heat flour tortillas on griddle. Place mix on tortilla. Add remaining ingredients. Roll tightly and eat with your hands. Could be messy.
Dissolve yeast in warm water. Cream butter and add sugar and salt. Pour hot water over mixture and stir. When dissolved, add egg and yeast mixture. Add flour 1 cup at a time. Place in refrigerator at least 8 hours before using. Lightly knead and shape into rolls; allow to rise about 45 minutes. Bake in a 450° oven for 15 minutes or until golden brown.
Preheat oven to 350°. Spray 9-inch baking pan with nonfat cooking spray (PAM). Combine cream cheese and sugar until well blended and creamy. Add vanilla, salt and eggs; beat well. Add cocoa, baking powder and flour, mixing until smooth. Finally, add the sour cream (the magic ingredient to soft chewy brownies). Blend by hand. Add chocolate chips for the deluxe version. Pour into prepared pan and bake for 25 to 30 minutes. DO NOT OVERBAKE! Use the toothpick test if you are not sure the brownies are done. Stick the toothpick in the middle and if it comes out clean, the brownies are done. Enjoy them with a friend or eat them on your own.
Spread cream cheese into bottom of 9-inch round cake pan. Rinse black beans well, and drain. Spread beans over cream cheese. Drain RoTel, layer onto beans. Cover well with grated cheese. Microwave until cheese is melted and dip is warmed through. Eat with triscuits or corn chips.
Preheat oven to 375°. Melt butter in a medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoonfuls, about 3 inches apart, onto foil-lined cookie sheets. Spread thin with a rubber spatula. Bake at 375° for 5 to 7 minutes. Cool completely on wire racks. Peel foil from cookies. Melt over hot (not boiling) water, the milk chocolate morsels; stir until smooth. Spread chocolate on flat side of 1/2 the cookies. Top with remaining cookies. Makes about 3 1/2 dozen sandwich cookies.
Sift together the flour, baking powder and salt. Add the cheese and mix to a batter with the melted shortening, beaten egg and milk. Turn into hot, well-greased muffin pans and bake in a moderately hot oven for 20 minutes.
Preheat oven to 350°. In a large bowl, beat eggs 4 to 5 minutes. Add sugars, vanilla and butter, mixing thoroughly to combine. In a separate bowl, combine flour, salt and baking soda. Add to egg mixture. Stir in chocolate chips and walnuts.
Combine graham crackers and melted butter; pack into a 9 x 13-inch pan. Beat eggs, 2 sticks butter and powdered sugar for 15 minutes. Spread over unbaked crust, sliced bananas and pineapple. Add whipped topping. Top with cherries and pecans. Refrigerate overnight.
Saute onions, bacon and ground beef until meat loses its redness. Drain off fat. Add other ingredients. Stir. Bake in Dutch oven or large casserole dish at 350° for 1 1/2 hours (heats up great).
Combine all ingredients except lemon slices in saucepan. Stir over heat until sugar dissolves. Bring to a boil, then simmer 10 minutes. Serve at once. Garnish with lemon slices. Yields 8 servings.
Mix the first 5 ingredients in a very large bowl (4 to 5-quart). Pour over the boiling water; stir to combine. Dissolve yeast in 1 cup warm water; mix both together. Stir in 5 cups white flour. Knead dough, in bowl, for approximately 10 minutes, adding flour as needed. Place dough in covered, greased bowl; let rise until doubled in size. Punch down; shape into 2 loaves. Place in two 9 x 5 x 3-inch pans. Bake at 350° for 30 to 40 minutes. Cool on rack on side; brush with margarine for a soft crust. Makes 2 loaves.
Pour hot cooked (according to directions) pudding into dry cake mix. Pour into 9 x 13-inch prepared pan. Sprinkle with chocolate chips and nuts. Cook 30 minutes. Cool. Cut into squares.
Mix corn meal and garlic salt in medium bowl and add water, stirring to a thin consistency, but not too thin. In a frying pan, medium to high heat, using a tablespoon, spoon mixture into hot cooking oil (not deep). Each patty should spread to about 3-inches round. Fry until golden brown and crispy around the edges, turning with spatula. Drain on paper towels before serving.
In shrimp are frozen, thaw on paper toweling to absorb moisture. Combine all remaining ingredients except bacon. When shrimp are completely defrosted, pour marinade over them. Let shrimp marinate in refrigerate several hours. Drain. Wrap each shrimp in bacon and secure with toothpick. Broil until shrimp are pink and bacon crisp. When serving, replace burnt toothpicks with fresh ones. Yields 6 appetizer servings.
Preheat oven to 400°. Blend together flour, sugar, baking powder and salt. Combine and add beaten egg, milk, melted butter. Add blueberries, stir in easy. Bake at 400° for 20 to 25 minutes. Sprinkle with sugar.
Melt butter. Cream with sugar. Add eggs, vanilla and mashed beans; mix well. Add pecans. Pour into unbaked shell. Bake for about 45 minutes, or until firm.
Sift together cake flour, baking powder and salt. Cream sugar, shortening and butter. Add eggs, one at a time, blending after each egg. Alternately mix flour and milk to creamed mixture. Add lemon and vanilla flavorings. Mix well. Put in cold oven and bake 1 hour and 10 minutes at 350°.
Combine sugar and water. Bring mixture to a rolling boil. Add peanuts. Stir constantly until peanuts are well coated and mixture becomes dry. Place coated peanuts on a large baking sheet, separate them well. Bake in 300° oven for 30 minutes.
Mix all ingredients together. Add salt and pepper to taste. Simmer for 10 minutes.
Grease 9-inch spring-form pan and set oven at 350°. Combine butter, sugar, eggs, flour and baking powder. Mix with hands to form a ball of dough. Dough will be stiff. Chill dough about 15 minutes before rolling out. Roll chilled dough into a circle large enough to fit the bottom of the spring-form pan and 1/4 up sides of pan. (Save remaining dough.) Line pan with dough. Fill with cooked apples.
Cream the butter and sugar. Add egg yolks and vanilla. Fold in stiffly beaten egg whites. Line a 14 x 16-inch pan with half the wafer crumbs. Spread beaten mixture on this. Add layer of pineapple. Add chopped cherries. Spread whipped cream evenly. Sprinkle with nuts. Add remainder of crushed wafers as crust. Chill 12 hours.
In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and seasonings. Mix well. In saucepan, heat milk, water and 2 tablespoons butter until warm (butter does not need to melt). Add heated liquids to flour mixture. Add egg. Blend with mixer at low speed until moistened; beat three minutes at medium speed. By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough. Knead on well floured surface until smooth and elastic, about 3 to 5 minutes. Place in greased bowl, turning to grease top.
Cream butter and Crisco, then add sugar and beat until well blended. Add eggs one at a time. After this is creamed, add 1/2 of the milk and beat well. Then add the vanilla, half of the flour and the baking powder. Beat well. Then add the rest of the milk. Beat well and then add the remaining flour and beat until it is well blended. Bake at 350° for 1 hour and 15 minutes or until done. You should let all of your ingredients get to room temperature for best results.
Mix Kool-Aid as on package; add pineapple juice, apple juice and orange juice. Shake well. Add ginger ale and stir right before serving.
Drain beans and rinse with cold water. Add other ingredients; mix well with mayonnaise to taste. Chill in refrigerator.
Combine all ingredients. Store in an airtight container. Makes 1 1/4 cups.
Mix well. Heat for 15 minutes at 375°. Stir and serve with crackers, vegetables, etc.
Preheat the oven to 350°. Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio. Yield: 8 appetizer servings.
Melt butter in a 9 x 13-inch pan. Spread evenly and make a thin layer of graham crackers across bottom of pan. Add coconut, nuts, chocolate chips and butterscotch chips. Pour milk evenly over everything. Bake at 350° for about 30 minutes, or until chips start to melt. Cool and cut into squares.
Cook altogether 30 minutes. Pack in hot jars. Adjust lids. Process in boiling water bath for 5 minutes.
Combine softened cream cheese, condensed milk, vanilla and lemon juice. Mix until smooth. Pour into pie shell. Chill 1 hour. Top with cherry topping.
Wash squash thoroughly; cook in boiling, salted water 5 minutes. Cut squash in half lengthwise; scoop out and discard seeds. Sprinkle cavities with salt and pepper; set aside.
Stir broth, soy sauce and cornstarch; set aside. Heat oil over high heat. Add almonds. Stir-fry one minute until brown. Remove. Add chicken; stir-fry for 2 to 3 minutes. Remove. Add green onions and pea pods; stir-fry 1 minute. Remove. Add mushrooms; stir-fry 1 minute. Put everything back in pan with broth mixture. Stir until bubbly. Cover; cook 1 minute. Stir in almonds last.
Toss salad greens with chicken breast strips, tomatoes, and onions in large salad bowl. Add dressing; mix lightly. Top with cheese. Serve immediately.
In large pot, bring to boil 3 quarts water, vinegar and 1 cup salt. Simmer for 20 minutes for a good brine. Wash and sterilize 8 pint jars.
Thoroughly combine biscuit mix, sugar and spices. Combine milk, pumpkin, egg and oil. Stir into dry ingredients until blended. Bake at 400° for 20 minutes. Makes 1 dozen.
Butter pan. Line pan with bread slices. Spread chicken over bread. Spread mushrooms, then sliced water chestnuts over other and dot with mayonnaise.
Mix cake mix, eggs and oil in a bowl. Dissolve jello in the 1/2 cup warm water and add to mixture along with 1/2 the strawberries. Bake according to cake mix box directions until cake is done. While cake bakes, prepare frosting.
Boil tomatoes for 1/2 hour. Add sugar to tomatoes; boil for 3 minutes. Take off fire. Add the jello; mix. Put in 6 jars.
Mix together. Press in graham cracker box lined with Reynolds Wrap. Put pecans and cherries on top of it.
Brown coconut with margarine (light golden brown). Mix pumpkin and instant pudding and Cool Whip; place 3/4 coconut (browned) into each of the crusts. Pour pumpkin mixture over coconut, then garnish pies with the remainder of coconut. Chill 1/2 hour.
Mix pineapple, oranges, coconut and marshmallows in mixing bowl. Stir in enough sour cream to moisten well. Chill before serving.
Core and thinly slice apples to equal 7 cups. Combine sugar, flour, spices and salt. Stir in apples, raisins and orange juice. Place in 2-inch deep 9-inch baking dish. Dot with butter. Roll pastry to 11-inch diameter; adjust over apples. Tuck in edges and flute, pulling points of fluting over side of dish to secure crust. Decorate with apple-shaped pastry cutouts if desired. Cut vents. Bake at 400° for about 1 hour or until crust is golden and filling is steaming. If necessary, cover partway through baking to prevent browning. Makes 4 to 6 servings.
Cook squash, onion, salt and pepper until tender. Drain water and mash. Add milk, cheese, butter, eggs and crackers; stir together. Bake in a buttered casserole dish at 350° for 30 minutes, or until brown.
Combine coffee, water and sugar. Stir until dissolved; let cool. Add brandy. Pour into 2 bottles. Cut vanilla bean into quarters. Add 1/2 bean to each bottle. Age in dark, cool place for at least 1 month.
Cut eggplant in half lengthwise. Use a spoon to remove pulp from center of each half, enough to make about 3/4 cup finely diced raw eggplant. Combine diced eggplant with remaining ingredients except bread crumbs and cheese. Spoon filling into eggplant halves, spreading it with tines of a fork so that all the cut surface of the eggplant halves are covered with filling. Sprinkle filling lightly with bread crumbs and cheese. Arrange halves, filled side up, in a shallow nonstick baking dish that has been sprayed with cooking spray. Bake, uncovered, in preheated oven for 1 hour. Makes 4 servings.
Cook green beans as per directions and drain water. Add mushroom soup, cheese, almonds, milk and HALF the onion rings. Mix well and then place in a greased casserole or baking dish. Place in refrigerator over night.
Brown beef, onion, mushrooms, garlic and oregano; add salt and pepper. Top with frozen spinach; cover. Steam until spinach separates. Mix together soup and sour cream. Cover spinach. Heat until warmed. Garnish with cheese. Steam until melted. Serves 6.
Mix sugar, Karo and milk in saucepan. Cook until mixture turns slightly brown and forms a soft but firm ball when tested in cup of cold water. Remove from heat. Add butter and vanilla. Beat until mixture cools and begins to thicken slightly. Add the dates and nuts. Roll out on wax paper, forming a long roll. Roll in a small amount of powdered sugar. Place in refrigerator until solid, then slice in thin slices.
Mix marshmallow cream, cream cheese and sugar; chill. Use lemon juice to keep the apples from turning brown.
Combine all ingredients in a bowl large enough to hold it. Blend well and refrigerate for at least 8 hours before using. Serve with chips or assorted fresh vegetable crunchies.
Cream margarine; add sugars and egg. Beat until fluffy. Add dry ingredients. Drop by teaspoon onto greased sheet. Press down with fork. Bake 10 minutes at 350°. Makes 6 to 8 dozen.
In a bowl, stir together cream cheese, garlic salt, pepper and sour cream until smooth. Set aside. Prepare and boil quartered potatoes. Drain. Mash potatoes into fine lumps. Add sour cream mixture to potatoes while beating. Spoon potatoes into a well buttered shallow 2-quart casserole dish. Add dot of butter and paprika. Bake, covered in 400° oven for 25 minutes. Uncover. Bake 10 more minutes until top is golden brown. Garnish with parsley sprigs, if desired. Makes 6 servings. (Can be made day before. Keep refrigerated. Bake 50 minutes if refrigerated.)
Using a fork, cream together peanut butter and sugar. Stir in egg and vanilla. Roll dough in 3/4-inch balls. Put on ungreased pan. Flatten with a fork. Bake cookies in a preheated oven at 350° for 8 to 10 minutes. Let cool, then take off of cookie sheets.