HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion; add corn and taco sauce. Simmer mixture for 5 minutes. Serve with tortilla chips. Serves 4 to 6.
To potatoes, add the oil and let stand 1/2 hour. Add remaining ingredients. Stir and serve warm or cold.
Fix pudding according to directions on box. Mix Cool Whip and pudding and let stand for 5 minutes. Place half of cookie crumbs in a container. Place Cool Whip mixture on top of cookie crumbs, then top with cookie crumbs.
Combine all ingredients in mixing bowl, reserving 1/4 cup crushed crackers. Mix well. Turn into greased casserole. Sprinkle with reserved crumbs. Bake 30 minutes or until knife inserted in center comes out clean at 350°.
Dissolve yeast in warm water. Add remaining ingredients and mix well. Knead 5 minutes on a floured board. Let rise in a greased bowl for 1 1/2 hours. Cut dough in half and roll into a 12 x 9-inch rectangle. Spread each half with 2 tablespoons margarine. Combine 1/2 cup sugar with 1 tablespoon cinnamon. Sprinkle half over each rectangle and roll lengthwise. Slice each rectangle into 12 slices.
Fry lean ground; add taco seasoning with 3/4 cup water. Place Tostitos on cookie sheet; layer other ingredients on. Bake at 325° until cheese melts.
Brown meat; drain. Combine all ingredients together. Cut rolls in half (complete package). Spread mixture on bottom half. Leave it in foil container. Put pickle on top of each bun and return top portion of bun. Wrap it all in foil. Heat in 350° oven for 10 minutes, until hot.
I use my Hamilton Beach chopper-slicer to chop the cabbage. Mix cabbage and salt well and stomp into crock until it draws water. Repeat until crock is full. Put water in large plastic bag and completely cover cabbage. No waste. Done when it has soured enough. Cold pack in cans 20 minutes in hot water bath. Cover with juice or brine.
Heat sugar and vinegar until sugar is dissolved. Cool. Combine drained kraut, celery, green pepper, onion and drained chopped pimento. Mix with vinegar mixture. Chill.
Mix together all ingredients. Stir well into greased baking dish. Bake at 350° for 45 minutes.
Cover cucumbers in salt solution of 1/3 cup salt to each quart of water. Let stand 12 hours (overnight). Drain and dry. Combine vinegar, water and sugar. Boil 10 minutes or until clear. Add cucumbers and let stand at low heat until they lose the green color and turn yellowish. Put 1/2 teaspoon per pint jar (1 teaspoon per quart jar) of pickling spice in bottom of jar. Add cucumbers. Cover with the hot syrup and seal jars.
Scald milk. Add sugar and flavorings and mix well. Stir slowly into beaten eggs. Pour into shell. Bake in hot oven at 400° for 20 to 25 minutes.
Brown meat, onion and green pepper in oil; drain. Add other ingredients. Add half of the cheese. Simmer 15 minutes. Put in casserole. Sprinkle remaining cheese on top. Bake at 350° for 30 to 40 minutes. This freezes well.
Put yams in buttered 2 quart casserole. Mix remaining ingredients and pour over yams. Bake uncovered at 350° for 30 minutes.
Soften cream cheese with a little milk. Stir in spices. Fold in mayonnaise. Do not stir hard or fast or it will separate. Chill 24 hours. Serve with vegetables.
Cream oleo and sugar. Stir in eggs. Add flour and vanilla. Mix and spread on a 14 x 10 5/8-inch baking pan. Sprinkle pecans and chocolate chips on top of dough. Bake at 350° for 25 to 30 minutes. Cool for 5 minutes and then cut in squares.
Mix sauerkraut, tomato sauce and molasses. Simmer 30 minutes. Add cut up chicken. Cook bacon and sausage briefly. Mix all together and simmer 1 hour. Top with sour cream.
Layer frozen peas, crumbled cooked bacon, chopped red onion, cheese and mayonnaise. Repeat three times and top with balance of cheddar cheese. Refrigerate till time to eat.
Fry tortillas in hot fat until they bubble. Place in casserole. Alternate a tortilla with onions and cheese until all are used up. Mix together milk, green chilies and soup. Heat. Pour mixture over top and bake in a moderate 350° oven for 30 to 40 minutes. Serves 4 to 6 people.
Combine oil and flour in skillet and make a dark roux or gravy. Add onions, celery, green peppers, garlic and okra (if using), plus onion tops. Cook until vegetables are soft and add seasonings and tomatoes. Add water and shrimp (may be cut in half). Cook about 1/2 hour or until shrimp are done. Serve over rice.
Mix cake mix as directed. Spread batter in 2 greased and floured 9 x 13-inch pans. Bake 15 minutes. Cool.
Pop the popcorn and set aside. Melt butter; stir in syrup, sugar and salt. Boil slowly, about 5 minutes. Pour over popcorn. Mix until popcorn is well coated. Stir in 1 cup of mixed nuts or salted peanuts if desired. Place on cookie sheets and bake in oven at 250° for 1/2 hour. Stir occasionally. When done, spread out on waxed paper and cool. Then break up into pieces.
Brown chicken in Teflon frypan. Add vegetables and saute until tender. Remove chicken from pan and sprinkle whole wheat flour over vegetables until browned and very fragrant. Add apple juice and the rest of the ingredients. Simmer until tender. I add 3/4 of a cup of brown rice-----Delish!
Cook hash browns until completely cooked but not browned. Beat eggs; add other ingredients. Add to hash browns. Cook all together in skillet until eggs are done, stirring constantly. Serve with ketchup.
Cook and season to taste; drain. In a buttered baking dish, combine beans, soup and 1/3 can onion rings. Bake about 15 minutes at 350° until hot and bubbly. Sprinkle remaining onions over top. Bake 5 minutes more.
Melt oleo and add sugars. Blend well. Add egg yolks and beat well. Sift dry ingredients together and add to oleo, sugars and egg yolks. Fold in nuts and vanilla. Beat egg whites until stiff; fold into batter. Grease and flour a 9x 13-inch pan. Spread batter evenly. Bake at 350° for 30 to 45 minutes. When done, sprinkle top with powdered sugar. Cool. Cut into squares.
Mix melted butter and cracker crumbs. Press into pie plate like graham cracker crust. Combine ice cream, milk and pudding mix at slow speed. Spread ice cream mixture over crust and freeze. Spread with Cool Whip or whipping cream and sprinkle with crumbs. Freeze until 30 to 45 minutes prior to serving.
Cook onion and cabbage together and chop. Mix sour cream and mushroom soup with cabbage. Place in casserole. Top with stuffing and cheese. Bake at 350° for 45 minutes or until bubbly.
Mix together first 2 ingredients. Put in loaf cake pan and set aside. Melt the 3/4 cup oleo in saucepan and the 4 squares of chocolate. Take off heat and add 3 cups powdered sugar and egg yolks (beaten). Beat until well mixed. Beat egg whites until stiff. Fold in chocolate mixture. Pour over crumbs and freeze. This mixture will not freeze hard. Soften 1/2 gallon vanilla ice cream and spread over top and freeze until firm. Some crumbs may be kept for on top if desired. Cut in squares and serve.
Melt chocolate and butter in saucepan over low heat. Cool and beat in egg. Stir in sugar, nuts and marshmallows. Blend well. Shape into 1-inch balls and roll in coconut. Refrigerate until needed. Great for Christmas!!
Brown ground beef and onion. Stir in beans, dressing, water and chili powder. Simmer for 15 minutes. Add other ingredients and 1/2 cup cheese. Toss lightly. Sprinkle with remaining cheese. Serve with crisp tortillas if desired. Add avocado last.
Crush Doritos chips for crust. Brown slightly in pie pan. Brown meat; add seasoning. Add sour cream and mix well. Put this over crust. Top with Cheddar cheese. Bake 30 minutes at 350°.
Cook cornstarch and apple juice over medium heat, stirring with wire whip until thickened. Add sugars and butter; stir. Add spices. Add sliced apples. Pour into pie crust. Bake for 45 minutes to 1 hour at 375° the first 15 minutes, then at 350° for the rest of the baking time.
Mix the flour, shortening and sugar to crumbs. In another bowl, combine the water, baking soda, Karo, molasses and egg. Put half of the crumbs in liquid. Mix. Sprinkle rest of crumbs on top. Bake in two 9-inch unbaked pie shells at 375°.
Mix together ingredients, except cheese and potato chips. Pour into casserole dish. Top with the grated cheese. Crush the potato chips; sprinkle on top of casserole. Bake until cheese melts.
Beat egg whites and cream of tartar until stiff. Add sugar and vanilla slowly together. Then add saltine cracker crumbs and nuts. Spread on 9 x 13 x 2-inch pan. Bake at 350° for 25 minutes. Cool, then spread Dream Whip on top, then pie filling.
Pick over and wash beans. Add water to cover and soak overnight or bring to a boil and let sit 1 hour; drain, rinse and add water to cover plus 1 bouillon cube or a teaspoon of salt. Cook until done, 1/2 to 1 hour.
Boil potatoes. Peel and beat potatoes; mix with melted butter, sugar, eggs, milk, juice and grated rind of 1 orange. Beat with electric mixer until fluffy. Add coconut, marshmallows and nuts. Stir well with spoon. Pour into greased casserole and bake 45 minutes at 350°.
Brown ground beef and onion or soup mix in skillet; drain off excess grease. Spread in dish. Mix soup in 1/2 cup of water. Pour on top of ground beef. Top with Tater Tots. Bake 30 minutes at 350°.
Cook potatoes according to directions. Cook beef and onion in large skillet until beef is no longer pink. Drain and add carrot. Stir in flour, 1 teaspoon salt and 1/4 teaspoon pepper. Add broth; cook, stirring constantly, until thickened slightly. Spoon mixture into an 11 x 7-inch baking dish which has been sprayed with Pam. Stir together the potatoes, eggs, remaining salt and pepper; spoon over meat mixture. Bake at 350° for 25 minutes. Sprinkle with cheese and bake five more minutes. Makes 6 servings. Garnish with parsley or dill.
Bake the 2 pie crusts, then set aside. Mix everything together except the cheese. Pour into pie crusts. Sprinkle cheese over top. Put in oven long enough to melt cheese.
Saute onions in oleo. Mash squash with fork. Combine sauteed onions with slightly beaten eggs. Add undiluted soup, squash and cornbread. Salt and pepper to taste. Mix well and pour in greased casserole. Bake at 350° for 25 minutes.
In large bowl mix gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With electric mixer, beat in cream cheese until smooth. Blend in sour cream and vanilla. Pour into prepared crust. Chill until firm, at least 2 hours. Top, if desired, with fresh fruit. Serves 6.
Mix dry ingredients. Beat eggs, oil and water. Add to dry ingredients. Mix well. Add pumpkin. Add raisins and pecans. Mix well. Divide mixture in 3 bread pans. Grease and flour bottom of pans. Bake 1 hour at 325°.
Cream butter and sugar. Add vanilla and chocolate. Beat egg whites, gradually adding powdered sugar. Fold egg whites and sugar into chocolate mixture.
Mix and stir well and leave open 2 hours or so. Then cover container to keep fresh.
Mix first 7 ingredients in a large mixing bowl. Mix thoroughly. Add milk and mix with hands. Pack in graham cracker box. Tie and refrigerate.
Beat eggs and sugar until lemon colored. Do not use mixer after this. Stir in fruit cocktail with the juice, flour, soda and salt. Mix well. Bake in a greased 13 x 9-inch pan at 350° for 45 minutes.
Fill frying pan half full of cooking oil. Place on medium-high heat. Dip clean chicken in dry mixture and place in hot skillet. Fry until golden brown or when pierced, juices run clear. Be sure not to overcook or chicken will become dry.
Heat margarine in a 3-quart pot until melted. Add okra, onions and green pepper. Cook and stir until tender. Add broth, tomatoes, bay leaf, salt and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Add meat and parsley. Heat through. Serve over rice.
Preheat oven to 350°. In a large bowl, beat the 4 egg yolks; stir in the sweetened condensed milk and lime juice. In a small bowl, beat one of the egg whites until it is stiff and fold it into the milk-lime mixture. Turn into the pie shell.
Plunge peaches in boiling water for 1 minute. Drain, peel, halve and stone. Puree peaches in blender. Transfer to saucepan and add wine, water, sugar, cinnamon and curry powder. Bring to a boil and simmer 10 minutes.
Mix warm mashed potatoes with sugar. Roll out and spread with peanut butter. Roll up like jelly roll, then slice. Refrigerate.
Mix ingredients and pour into greased casserole dish. Bake, uncovered, at 350 degrees for 35-40 minutes.
Fry celery, onions, cut-up potatoes, sage, salt and pepper. Simmer 35 to 40 minutes. Add broth as you are simmering.
Preheat oven to 350°. Mix cream cheese until fluffy. Add sweetener, spice and salt. Mix well. Add eggs, one at a time. Beat in pumpkin and vanilla. Pour mixture into graham cracker crust. Bake 40 minutes.
Wash the apples and strawberries. Cut them in half two times. Then sprinkle cinnamon on them. Put them in the pocket roll.
Stir cornstarch into 1/4 cup clam juice in cup and set aside. Add shrimp, garlic, red pepper and salt. Cook 2 to 3 minutes, until shrimp begins to turn pink. Remove shrimp.
Pour the scalded milk over the bread crumbs. Cool and add the remaining ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° until silver knife inserted in pudding comes out clean, 40 to 45 minutes.
Add dressing to cabbage and pepper; toss and chill. Refrigerate at least 2 hours before serving. Serves 6.
Brown meat and onions, drain. Stir in beans, sauce, taco mix, 1/4 c. cheese. Sprinkle 2-1/2 c. chips in bottom of 8 by 8 by 2 in. baking dish. Cover with chili mix. Bake at 350° for 20-25 min. Spread sour cream over chili. Top with chips and cheese, bake 3 min.
Mix 3 to 4 minutes. Bake at 375° for 1 hour.
Cook noodles. Brown ground beef with onion. Add salt, pepper, garlic, etc., to taste. Then add sour cream and spaghetti sauce and stir well. Pour noodles in bottom of large pan. Then pour sauce mixture over noodles. Then top with Mozzarella cheese. Bake at 400° for 25 to 30 minutes. Serves 6 to 8.
Soften onion, celery, green pepper and garlic in butter. Stir in tomatoes and seasonings. Cook until boiling. Stir in cornstarch mixture, cooking just until thickened. Serve over fluffy white rice.
Divide hamburger into 4 equal-size patties, placing each on a large square of heavy-duty tinfoil. Place vegetables in equal amount on each patty. Salt and pepper to taste. Wrap each patty in tinfoil and bake at 425° for 45 to 60 minutes.
Mix together cornmeal, self-rising flour, baking powder, salt and onion. Gradually add milk, stirring constantly until creamy. (It should have the consistency of pancake mix.) Drop by teaspoon into hot grease.
Cream first 3 ingredients in large bowl. Sift ingredients together. Add a small amount to creamed mixture. Add eggs, 1 at a time, beating well. Add remaining flour alternately with milk. Pour into greased and floured pan. Bake at 325° for 1 hour and 25 minutes.
Peel and thinly slice cucumbers. Core seeds. Sprinkle with salt and pepper. Mix white vinegar with water. Pour over sliced cucumbers (or tomatoes cut into thin wedges). Toss. Add vegetable oil; toss. Add pinch of dill. If desired, chopped Bermuda onion can be added.
Mix together dates and hot water. Let this mixture cool. In separate bowl, mix together the next three items. Then sift together flour, baking soda and salt and stir in batter. Add the next two ingredients, including date mixture. Pour this batter into a greased 13 x 9-inch pan. Top with nuts and chocolate chips. Bake in 350° oven for 30 minutes.
Combine mayonnaise, sour cream, corned beef, dill weed, Beau Monde and onion. Store in refrigerator overnight. Before serving, carve out the center of the bread to form a bowl. Cut the portion of the bread removed from the center into 1-inch chunks to be used as "dippers". Fill the bread bowl with the dip and arrange dippers around the bowl.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can Durkee French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Preparation time: 5 minutes. Makes 6 servings.
Cut onions in half and place in casserole. Spread sauerkraut over onions. Place ribs on top. Brown in a 500° oven. Reduce heat to 450°, cover tightly and bake 1 1/2 to 2 hours. Yield: 6 servings. Carbohydrate 19 g, protein 20 g, fat 23 g, calories 351.
Cut shortening into dry ingredients. Add beaten egg. Batter should be dry like cookie dough. If too dry, add a little cream. Pat dough into bottom of layer cake pan.
Cook linguine until just tender, but still firm to bite. Melt butter with oil. Add garlic and cook until fragrant (1 minute). Add reserved clam juice, wine, carrot and oregano. Boil until reduced to 1 1/3 cups (about 12 minutes). Stir in clams and parsley. Heat through and season with salt and pepper. Drain linguine well. Add to clam sauce. Toss to blend. Transfer to large platter and serve immediately. Serves 4.
Combine ground beef, onion, egg, 1/4 cup milk, bread crumbs and seasonings. Shape into 18 meatballs and brown in cooking oil. Make a white sauce with butter, flour, milk, salt and pepper. Add cheese. Stir until melted. Combine potatoes, peas and carrots. Place in roaster. Arrange meatballs around edge of dish. Cover with sauce. Cover dish and bake at 350° for 1 hour. Uncover and bake 30 minutes longer.
In a medium microwave glass dish, put chocolate almond bark and white almond bark. Microwave for 3 minutes. Remove from microwave and stir to mix. Add peanuts or cashews. Drop by tablespoons onto wax paper. Yields 30 to 40 pieces.
Brown sausage in skillet, pour off grease. Grease pizza pan or cookie sheet. Take crescent rolls apart and stretch them as far as you can without tearing them. Place side by side on pan. Take eggs and milk and mix together. Pour part of this on crescent rolls, then alternate your sausage, cheese and eggs with cheese being your last topping. Bake at 350° until eggs are done, knife will come out clean when inserted in center. You can vary the toppings any way you like.
Mix first 4 ingredients together. Add all other ingredients, except Oreos; mix well. For "dirt," grind Oreos in blender. Spread 1/2 of "dirt" in a 9 x 13-inch pan. Spread on cream mixture. Put rest of "dirt" on top. Chill 10 to 12 hours.
Mix thoroughly all ingredients except cheese and Worcestershire sauce and spread in unbaked pie shell. Bake at 350° for 40 minutes. Toss cheese and Worcestershire sauce and spread on top of the pie. Bake 10 minutes more or until cheese melts. Remove from oven and let stand 10 minutes before serving. Makes 6 hearty servings.
Spread refried beans on bottom of casserole dish. Top with fried hamburger, chopped onion and taco seasoning, layering over beans. Top with 1 large bag of shredded cheese. Pour jar of salsa over casserole. Bake at 350° for 30 minutes. Line casserole dish with black olives and then spring onions. Add chips around base of casserole for dipping.
Grease pie pan, then heap with apples. Mix together brown sugar and cinnamon and sprinkle over apples. Blend together the flour, sugar, margarine and egg. Spread over apples. Top with chopped nuts. Bake for 40 minutes in 350° oven. Serve warm or cold.
Combine first 4 ingredients in small bowl. Place scrod in small casserole. Pour mustard mixture over fish. Bake at 350° for 25 minutes. Broil for 2 minutes. Garnish with parsley.
Soak cucumbers in salt water for 1 week. Wash cucumbers and put back in jar. Add alum. Cover with scalding water and leave overnight. Wash pickles again. Heat one time the sugar, vinegar, spice and celery seed. Pour over cucumbers and let stand 3 days, adding 1 cup sugar each day. (These pickles do not have to be sealed. I usually put a lid or tinfoil over mine.)
Form into biscuits. Lightly grease pan. Bake at 350° for 35 minutes. Serve with butter and honey or butter and Cheddar cheese.
Slice bacon into 1/2-inch strips. Saute bacon, onion and garlic for 5 minutes, stirring occasionally. Drain beans.
Mix jello and water. Mix Mandarin oranges, orange juice and pineapple into Jell-O; chill to set in 9 x 13 pan. Then top with Cool Whip and pudding mixture.
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes or until brownies test done. Cool.
Put meat in crock-pot.	Chop garlic and place on top of meat. Chop onion and place on top of meat. Pour tomatoes and green chilies into crock-pot. Slice tomatoes and chilies if desired. Add ground cumin. Cook on low for 10 to 12 hours or on high 5 to 6 hours.
Sift all dry ingredients into a bowl. Add remaining ingredients and mix thoroughly. Pour onto hot griddle or pan.
Chop all peppers and onions fine (I use a food processor). Cover with boiling water. Let stand 5 minutes. Drain water. Add sugar, salt and spices (put spices in a bag). Add vinegar. Simmer 15 minutes. Boil for 10 minutes. Remove spices. Put in pint jars and seal.
Melt chocolate and oleo on low heat. Let cool. Add vanilla. In a small bowl, combine eggs, sugar, salt and flour. Beat on high speed 3 minutes. Fold chocolate mixture into egg mixture. Add nuts and mix. Pour in greased 9-inch pie shell. Bake at 325° for 35 minutes until done. Refrigerate overnight. Top with Cool Whip.
Combine ingredients and put in casserole. Bake at 350° for 30 minutes.
In saucepan, heat chicken broth, milk, thyme and bay leaves until simmering. Remove from heat; let stand 10 minutes. Meanwhile, in skillet, heat butter until melted. Add chicken. Cook and stir until tender 2 to 3 minutes. Add remaining butter; heat until melted. Add mixed vegetables and sprinkle with flour. Stir until vegetables are coated. Add to milk mixture with salt and pepper. Cook and stir until mixture boils and simmer a few minutes. To serve, remove bay leaves and serve with croutons.
In saucepan bring to boil, water and raisins, then simmer 10 minutes. Add butter and set aside to cool. Mix flour, sugar, soda, salt, cinnamon and nutmeg. Blend well into raisin mixture. Stir in nuts. Pour into greased 9-inch pan and bake at 350° for 40 minutes. Serve warm with whipped cream or ice cream.
Cream margarine and sugars together. Beat in milk, orange juice and egg. Sift together flour, baking powder, salt and soda. Blend well with sugar mixture. Stir in nuts and cranberries. Drop by teaspoonful on greased cookie sheet. Bake in 350° oven for 10 to 15 minutes.
Sift the flour, sugar, salt and baking powder together in a mixing bowl and stir in the pecans. Beat eggs vigorously in a separate bowl until very thick; add the milk and stir into the flour-nut mixture. Pour into a greased loaf pan and bake in a preheated 350° oven for 1 hour. Turn out of the pan onto a cake rack and cool. Keeps well wrapped in foil.
Combine butter, cheese and garlic. Pile mixture high on 8 thick slices of bread (or hard sliced rolls, or in a pinch, use English muffins). Place the slices on a double thickness of aluminum foil. Bake in hot oven at 400° for 10 minutes. Garnish with a dash of paprika.
Let cream cheese soften. Mix until smooth and add dressing mix. Pour onto wax paper that has chopped pecans on it. Form into a ball and cover with chopped pecans. Refrigerate.
Prepare noodles (follow directions on the box), drain and rinse. In a large skillet, cook beef, onion and garlic until brown. Drain the fat and add the spaghetti sauce. Let simmer.
Mix sauerkraut and dressing in a bowl and put aside. Unroll crescent rolls as directed and place on cookie sheet. Cut corned beef into triangle shapes and place on crescent roll. Then cut Swiss cheese in triangles and place on top of corned beef. Put one tablespoon of dressing mixture on top of the Swiss cheese. Roll up crescent roll with this filling. Bake as directed on can. Serve when cooled.
Butter a 9 x 13-inch baking dish. Put ingredients in pan as listed: crushed pineapple, blueberries, 3/4 cup sugar sprinkled over berries, dry cake mix poured over blueberries, melted butter poured over cake mix, 1/4 cup sugar sprinkled over mix and pecans sprinkled on top.
Cream together butter and shortening; add sugar and eggs, one at a time. Sift dry ingredients together and add to the first mixture. Mix milk and vanilla flavoring together and add a little at a time with the flour. Mix well and bake in a tube pan at 325° for about 80 minutes. Cool and add frosting if you like (optional).