HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat chips in 9 x 13-inch pan in oven at 400° for 5 minutes. Remove and add heated refried beans over chips. Add cooked ground beef or chicken, spreading evenly. Top with shredded lettuce, tomatoes and grated cheese. Return to oven and heat until cheese melts. Serve with salsa and sour cream.
Use pineapple juice in batter in place of water. (If juice is not enough, add water to make 1 1/3 cups.) Bake in a 9 x 13-inch pan. When cake is cool, mix vanilla pudding with cup of milk and cream cheese. Beat well until all is blended; then fold in pineapple. Spread on top of cake. Spread Cool Whip on top of that, then top with coconut.
Mix together the cream cheese, sugar and egg yolks. Remove crust from bread and roll bread out flat. Place large tablespoon of cream cheese mixture in the middle of slice of bread. Fold ends into center. Press middle of bread to spread cheese mixture; cut into thirds. Melt 1 1/2 sticks of butter.	Dip each square in butter. Place on cookie sheet. Sprinkle with brown sugar and cinnamon mixture. Can freeze. Bake at 400° for 10 to 15 minutes.
Remove crust from bread and cube. Arrange 1/2 of the bread in buttered 13 x 9-inch dish. Brown sausage; drain. Crumble sausage on top of bread. Sprinkle 1/2 of the grated cheese on top. Arrange rest of bread on top. Sprinkle remaining cheese on top. Beat eggs, milk, mustard and pepper together; pour over bread mixture. Bake at 350° for 1 hour (until set).
Cook macaroni according to directions on package; drain and run cold water to chill. Mix rest of ingredients, chopped and about 4 tablespoons mayonnaise.
Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the chicken for 5-7 minutes. Cool and cut into small cubes. In a large salad bowl, combine the chicken, grapes, celery, onion, and walnuts. Mix together the mayonnaise, mustard, salt, pepper and lemon juice to make dressing. Pour over the chicken salad and toss lightly.
Sift the first 6 ingredients together. Combine oil, eggs and molasses. Pour liquid ingredients into center of dry ingredients. Add boiling water. Bake in an 8 x 8-inch greased pan or 9-inch round pan at 350° for 35 to 40 minutes.
Mix ingredients and bake in preheated pan (iron skillet). Bake 25 to 30 minutes at 400°.
Tightly spoon flour into measuring cup; level off. Combine all ingredients in large mixer bowl; blend at low speed. Beat 3 minutes at medium speed. Pour into prepared pan. (After baking immediately remove from pan.) Bake at 350° for 1 hour.
Wash and core apples. Remove skin from upper half of apple. Place apples in baking dish and fill center of each apple with sugar, butter and cinnamon. Pour water, 1/4 inch deep, into baking dish. Bake apples in oven at 375° for 30 to 40 minutes.
Thaw spinach and mix all ingredients thoroughly. Bake at 350° for 30 minutes in square casserole pan.
Rinse scallops, cut into cubes and set aside. Pour 1/4 cup liquid Butter Buds into a medium size saucepan. Add mushrooms and saute slowly over low heat until tender. Remove mushrooms; set aside. In the same pan, blend together the 2 tablespoons Butter Buds, or chicken broth, cornstarch, salt, dry mustard, Worcestershire sauce and white pepper. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Add scallops, mushrooms and sherry to the sauce. Pour mixture into a 1 1/2-quart casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle crushed crackers on top and finish with Parmesan cheese over the crackers. Bake at 375° for 20 to 25 minutes.
Fry bacon until crisp. Leave in pan, undrained. Add water and vinegar to dry ingredients. Add to fried bacon pieces in pan. Cook, stirring constantly until it thickens. Excellent on spinach salad.
Grease 2 loaf pans. Mix all ingredients except the last 2. Pour 1/4 batter in each pan. Sprinkle on the cinnamon and sugar. Pour over remaining batter. Marble through with knife. Bake at 350° for 50 to 60 minutes.
In 3-quart saucepan, combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat thoroughly, stirring occasionally.
Cook pork hocks until done in enough water to cover meat. Take out meat and cool. In water, put in pearl barley until cool. When meat is real cool, grind. Grind onion. When pearl barley is done, add the meat and cook 5 minutes more. If mixture is dry, add a little water so the kieske won't be too thick. Season with salt and pepper. When done, you can serve or put in pan and bake until light brown. Serve.
In a small bowl, mix together the vegetable oil and vinegar. Add mustard, celery seed, mayonnaise, salt, pepper and paprika. Mix well and pour over shredded cabbage and refrigerate until ready to use.
Brown beef; drain. Add rest of ingredients. Put ina 2-quart casserole (ungreased). Bake at 325° for 1 hour.
Mix Eagle Brand milk and cream cheese (I heat cream cheese a little to mix better). Fold in strawberries and mashed bananas. Fold in Cool Whip and pour into graham cracker crust or 2 small pie shells.
Mix first 7 ingredients together; cook over medium heat, stirring constantly, until mixture starts to boil. Continue to cook until it boils about 2 minutes. Remove from heat. Add oleo and vanilla. Stir until oleo melts. Cook a few minutes, then pour into 9-inch baked pie shell. Top with meringue and brown.
Soften yeast in lukewarm water with 1 teaspoon sugar. Boil the 2 cups water and add lard, instant potatoes, sugar and salt. Cool until lukewarm. Add the beaten eggs. Beat well with mixer until mixed well. Add yeast and mix again. Add 2 cups flour. Mix until bubbly. Stir in rest of flour until not sticky. Knead 10 minutes. Let rise until double in greased bowl. Punch down. Let rise and punch down again. Let rise again. Shape into rolls or buns. Let rise until double. Bake 15 to 20 minutes until light brown. Butter top. Enjoy!
Brown hamburger meat, onion and bell pepper. Drain and add tomato sauce, Worcestershire sauce, salt and pepper. Place mashed potatoes in bottom of greased casserole. Drain green beans and carrots. Mix and put on top of mashed potatoes. Top with meat. Top meat with cheese. Bake in a 350° oven for 30 minutes. Serve with green salad.
Takes a 13 x 9-inch pan or dish (greased). Spread pineapple well over bottom. Spread fruit filling over pineapple. Sprinkle nuts and coconut over top. Sprinkle whole box of cake mix over top of mixture and cut margarine into pats and place over top of cake. Bake for one hour at 350°.
Prepare cake mix by directions on box. Pour half of batter into a greased and floured 13 x 9 x 2-inch pan. Add cherry filling, then remaining batter. Mix sugar, nuts and cinnamon. Sprinkle over cake. Bake at 350° for 45 minutes.
Mix 2 cups sugar, flour, milk, egg yolks, water, oleo and vanilla. Cook over low to medium heat until slightly thickened, stirring constantly. While cooking this mixture, brown 1 cup sugar in iron skillet over medium to high heat, stirring constantly. After sugar is dissolved and browned, stir in cooked mixture; stir constantly until well blended. Add pecans. Beat egg whites; sweeten to taste. Stir small amount of egg whites into cooked mixture. Pour cooked mixture into 2 baked pie shells and top with remaining meringue; brown lightly. Yields 2 pies.
Add together everything except peas. Cook until thickens like gravy. Add peas and mix well. Bake at 300° for 20 to 30 minutes.
Mix eggs, soup, mayo and mustard together. Unroll dough into 2-inch long rectangles. Press in 13 x 9 pan and up the sides 1/2-inch. Layer cheese, chicken, cooked and drained broccoli, mixture of soup, mayo, eggs, mustard and onion. Pour over chicken. Bake 26 to 31 minutes at 350°.
Wash and boil sweet potatoes until soft. Peel potatoes and mash. Mix mashed sweet potatoes, melted butter, sugar, evaporated milk, eggs, allspice and salt. Pour into pie shells and bake at 350° for 30 to 40 minutes or until solid.
Wash apricots and run through food chopper. Cover with water and soak a short time. Then add sugar and pineapple, cook about half hour. Care should be taken that it doesn't stick, at it burns easily. Makes four quarts.
Preheat oven to 400° . Grease 12 standard size muffin pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each one. Beat in bananas until smooth. Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter, it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out into rack. Serve warm.
Mix first 3 ingredients together and put into 8 x 8-inch baking dish. Mix flour and 1 cup of sugar; sprinkle over berries. Drizzle melted oleo or butter over the flour and sugar mixture, then sprinkle chopped pecans and 1/4 cup sugar over all. Bake 45 minutes at 375°.
Mix and form into 2 rolls. Place in refrigerator overnight. Slice about 1/2-inch thick and bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour condensed milk over crumbs. Top with remaining ingredients; press down. Bake 25 to 30 minutes or until browned. Allow bars to cool.
Cream together flour, butter and confectioners sugar. Press into a 13 x 9 x 2-inch pan. Bake in a preheated 350° oven until pale gold at edges (about 15 minutes). Pour lemon topping over hot crust and return to oven until set, about 30 minutes. Loosen edges; cool. If desired, sift extra confectioners sugar over top. Cut in squares. Makes 48 (1 1/2-inch) squares.
Place ham in 12 x 7 1/2 x 2-inch microwaveproof dish. Mix sour cream and mustard in large bowl; stir in rice, raisins and onions. Spoon mixture around ham. Cover tightly and microwave on Medium-high (70%) for 5 minutes. Rotate dish 1/2 turn and microwave until hot, 4 to 6 minutes longer.
Drain first can of beans, then add a can of soup and onions. Repeat layer. Top with cheese. Heat in a 350° oven until hot.
Place all dry ingredients in large mixing bowl; with spoon, make a deep well in center. In this well, add all other ingredients. Stir carefully just enough to dampen all dry ingredients. Pour into loaf pans that have been greased and floured. Bake at 350° for 1 hour. Delicious served with spiced tea. Makes 2 loaves; 12 to 18 servings.
Drain canned clams; reserve liquid. Place bacon, onions and potatoes in 3-quart casserole. Add clam liquid and water to make 2 cups. Cover and cook 1 hour. Melt butter in a 2-cup measure. Stir in flour. Pour into potato mixture; mix well. Add milk, salt, pepper and clams. Cook to warm up.
Roll sausage into small balls (will shrink about 1/3 size). Place on cookie sheet and bake 30 to 40 minutes at 375°. Combine remaining ingredients to make sauce. Pour sauce over balls and let set overnight in refrigerator. (Not necessary if in a hurry for a party; just as good!) Remove from heat and serve.
Steam the broccoli until halfway done. Combine remaining ingredients; place in baking dish with broccoli. Bake 30 to 35 minutes at 350°.
Remove stem ends of lettuce. Heat 2 tablespoons margarine in large saucepan. Add lettuce and onion; cover and cook until leaves are tender enough to puree. Puree in blender; rinse pan. Place remaining margarine and oil in pan. Add flour and cook 4 to 5 minutes, stirring constantly. Add stock; bring to boil, continuing to stir. Add puree, salt and pepper. Remove from heat; dissolve dry milk into liquid milk and heat. Before serving, beat eggs with milk mixture. Stir into hot soup and serve.
Soak a salt-cured ham overnight in water and 1 cup vinegar covered pan. Drain. Cover with hot water. Add another 1 cup vinegar; simmer until parboiled. Drain and rinse. Again, place ham in hot water; cover and add 2 bay leaves, 3 tablespoons sugar and strip of lemon peel with chopped onions. Gently simmer until tender (about 3 hours). Mix 1 cup brown sugar and 1 teaspoon dry mustard. Pat mixture on ham and stud a few cloves. Bake at 350° for 1 hour.
Combine ingredients. Pour over batter. Bake at 350° for about 40 minutes. Serve warm with whipped cream or ice cream. Makes 9 servings.
Boil rice; set aside. Saute onion over medium-slow heat in oil until almost brown. Add shrimp and cook 15 minutes, stirring occasionally. Add parsley, shallots and bell pepper; saute 10 minutes, stirring. Add smoked sausage and cook for 10 minutes. Add 3 cups water and cook for 1/2 hour over medium heat. Add oysters and crabmeat. Cook 15 minutes; salt and pepper to taste. Add rice, a little at a time, steadily stirring, until all rice is in. Heat over medium heat for 15 minutes, stirring occasionally. Serves 6 to 8 people.
Mix first 4 ingredients together until the mixture is like meal. Add egg, water and vinegar; mix well. Make a ball and let set at least 15 minutes in refrigerator before rolling on floured surface. Bake at 400° until golden.
Beat egg yolks; add sugar mixed with flour and melted butter. Stir in rhubarb and spice if desired. Fill pie crust and/or freeze filling in container. Bake at 450° for 15 minutes, then reduce heat for about 20 minutes.
Cream together first five ingredients. Sift flour, soda and salt and add to the creamed mixture. Add oats, nuts and chocolate chips. Stir by hand until well mixed. Drop by teaspoons on a very lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from cookie sheet to waxed paper to cool. Very crisp cookie.
Heat milk, cocoa, butter or paste and sugar in a pot until boiling. Stir constantly. Add vanilla and pour mixture over oatmeal. Mix oatmeal well. Drop by spoon onto ungreased pan or pat into 9 x 12-inch pan. Place in refrigerator. Makes 5 dozen cookies.
Brown onions, garlic and venison. Cover with beef broth. Add all other ingredients. Cover and simmer until meat is tender. Add carrots and potatoes to broth and cook until done.
Cook carrots somewhat underdone, next to raw. Combine remaining ingredients. Mix all; add cool carrots. Refrigerate at least 24 hours. Will keep weeks.
Melt butter in small, shallow pan. Mix milk, sugar, flour and baking powder together and pour over melted butter which has been placed in a 9 x 13-inch baking dish. Sprinkle sugar over the top. Bake for 30 minutes at 350°.
In 10-inch square microwave dish, place chicken, skin side down. Pour 1/4 cup lemon juice over chicken. Heat, covered, on roast 10 minutes. Turn chicken over; add remaining lemon juice and seasonings. Heat, covered, on roast 9 to 11 minutes or until chicken is tender.
Mix all together. Batter will be stiff. Drop onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Grate Cheddar cheese. Let cheeses soften at room temperature. Mix all ingredients except nuts. After mixing, let chill for 2 hours. Mold into ball or log, then roll in nuts.
Soak yeast in water; set aside. Sift together flour, salt and sugar. Add enough water to make a thin batter, then add yeast mixture and egg. Let set overnight.
Brown ground beef. Put 1/2 cornbread mix in greased large casserole.	Cover with creamed corn, then ground beef, onions, jalapenos and cheese. Top with remaining cornbread mix.	Bake at 350° for 35 to 45 minutes. Serves 8.
Mix all together. Split hamburg buns and slice tomatoes. Place tuna salad on top of bun, then add sliced tomatoes and spread with cheese and mayonnaise mixture. Broil until these get brown and puffy.
Blend shortening, flour and salt until fine. Beat egg and vinegar together; add enough water to make one cup. Add both mixtures together until smooth and can be rolled into a ball. Makes 6 single or 4 double crusts. Freeze or keeps in refrigerator for days.
Mix together cream cheese, olives, onion and approximately 1/3 of the jar of picante sauce. Spread mixture on tortillas. It will take approximately 1 tablespoon of mixture to cover tortilla. Roll up. Seal with a dab of cream cheese, if needed. Cut into thirds. Serve with remainder of picante sauce.
In a blender, combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into 3 (12-ounce) glasses and enjoy with a straw.
Arrange fish in dish and spread soup over fish to bake for 20 minutes at 350°. Melt butter, then add to butter finely chopped onion, Worcestershire sauce, garlic salt and Ritz crackers. Sprinkle ingredients over fish and bake 10 to 15 minutes longer.
In large bowl, dissolve gelatin in boiling water. Slice bananas into gelatin mixture. Add frozen strawberries and undrained pineapple. Pour half the mixture into a 13 x 9-inch pan. Refrigerate one hour or until firm. In mixer bowl, beat cream cheese with sour cream and sugar; spread over chilled layer. Gently spoon remaining gelatin mixture on top. Refrigerate until firm (about 2 hours).
Preheat oven to 350°. Melt butter in a large skillet over medium heat. Add garlic and saute 2 minutes. Stir in the Prosciutto and saute 2 more minutes. Add cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes. Stir in flour and then the cream; blend well. Season with the cayenne, salt and pepper to taste. Heat to boiling and immediately remove from heat. Pour the cauliflower into a shallow gratin dish. Top with the cheese and parsley. Bake until top is lightly browned and bubbling, about 30 minutes.
Cook potato in water until tender; drain, mash and measure out 1/2 cup. In large bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, shortening and salt until warm (115° to 120°). Stir constantly until shortening melts; add to preceding along with beaten egg and potato. Beat 1/2 minute on low; scrape bowl often. Beat 3 minutes on high. Then with spoon, stir in enough more flour to make soft dough. Turn out on floured surface; knead until smooth and elastic, about 6 minutes. Shape ball; return to greased bowl. Cover; let rise an hour. Punch down; place on board. Cover; let rest 10 minutes. Make into rolls; place in greased pans. Let rise until double. Bake in 400° oven for 10 to 12 minutes. Makes 2 dozen.
In bottom of large bowl, put one layer of grated apples with sugar to taste, then some ground walnuts. Then spread Cool Whip over nuts. Put one layer of crushed pineapple with sugar to taste. Layer ground nuts, then Cool Whip. Put one layer of raisins, ground nuts and Cool Whip. Top with sliced bananas with sugar to taste.
Melt caramels in water in double boiler; stir until smooth. Stick wooden skewer into blossom end of each apple; dip apple in caramel syrup, turning until completely coated. Add a few drops of water if syrup is too stiff. Roll bottom half of each apple in chopped nuts at once. Set on waxed paper covered cookie sheet. Chill until coating is firm.
Mix all ingredients together. Add beaten eggs last and mix well. Bake in covered casserole dish at 350° for 1 hour. Remove cover and brown top for a few minutes. Spread 1 can of tomato sauce (small can) over top and cook for another 10 to 15 minutes, uncovered.
Brown meat. Add onions and pepper with butter; saute until tender. Mix rest of ingredients (I add some tomato juice to keep casserole juicy.)
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with a spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts.
Soak pumpkin overnight in lime water (water should cover pumpkin). To make lime water, dissolve 1 tablespoon quick lime to 1 quart cold water.
Mix hamburger, rice and onion. Shape into balls. Combine tomato soup and water. Warm in pan. Put hamburger balls in soup, salt and pepper. Simmer about 1/2 hour.
Sift together all dry ingredients. Add milk, egg and oil. Mix together thoroughly. Deep fry until golden brown.
Place chops in glass baking dish. Put the remaining ingredients in a blender and process on low. Pour marinade over chops. Refrigerate for 2 hours or more, turning chops occasionally. Place chops on grill 4 to 6-inches over coals. Cook 12 to 15 minutes per side, turning and brushing with marinade sauce frequently.
Brown meat and pepper. Drain and stir in tomato sauce, soup, oregano and basil. Bring to a boil. Cover and simmer for 5 minutes. Combine cottage cheese and Parmesan cheese. Cut rolls in half and spoon meat mixture on the bottom. Spoon cheese mixture over the meat. Wrap individually in foil. Place on a baking sheet and bake at 400° for 20 to 25 minutes.
Mix well. Drop by teaspoon on slightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place bread in 8 x 8-inch pan; top with melted butter. Mix salt, mustard and eggs together; beat well. Add milk and beat again. Top bread slices with Swiss cheese; add egg mixture. Cover with plastic wrap. Refrigerate overnight. Bake at 350° for 1 hour.
Heat oven to 350°. Cook ground beef and onion until browned. Add taco mix, tomato sauce and corn. Put in ungreased 13 x 9 x 2-inch baking dish. Pour salsa over meat. Sprinkle cheese over top. Prepare corn bread muffin mix according to directions on box. Spoon over the cheese. Bake 35 minutes or until corn bread is golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. Makes 6 to 8 servings.
Cream together the shortening and sugar; mix the eggs in the mixture. Sift together the flour, baking powder and salt; set aside on wax paper. Add the sifted dry ingredients alternately with the milk and mix completely; mix in the nuts and lemon peel. Blend well. Place the mixture in a buttered bread pan and bake at 350° for about 1 hour. After baking, mix juice of 1 lemon mixture over the top. Let stand a few minutes, remove from pan and cool. Slice when cool and serve.
Beat eggs and butter. Mix in all remaining ingredients and beat for 10 minutes. Pour into greased tube pan and bake at 350° for 1 hour.
Bread pork chops, shaking off excess crumbs. Place in frying pan in heated oil and fry until golden brown. While preparing chops, place chicken broth, juice of lemons, parsley and pepper in measuring cup and blend together. When chops are done, scrape the pan while adding mixture. Slice lemons that have been squeezed and place over each chop. Add parsley to garnish. Cover pan and cook on low heat until sauce thickens and is brown in color.
Brown ground steak with salt, pepper and garlic. Pour half into baking dish. Cover with onion, potatoes, then cheese and remainder of ground steak. Top with thin layer of ketchup. Bake at 400° for 30 minutes. (Leftover meatloaf can be substituted for ground beef for meatloaf pie.)
Prepare pudding according to directions. Mix pudding with rice. May add coconut or raisins or serve plain.
Mix first 6 ingredients. Cut tomatoes almost through to make 6 to 8 petals. Fill with chicken mixture. Garnish with olives. Sprinkle with paprika.
Combine all ingredients in a 2-quart casserole. Bake at 350° for 45 minutes to 1 hour.
Cook noodles in boiling water until tender; drain. Add 2 tablespoons of butter, salt and pepper and put aside. Cut up cabbage head by slicing. Fry in corn oil until brown and tender. Empty into noodles and stir well. Serve while hot.
Mix eggs and sugar. Blend in milk, margarine, pineapple and bread crumbs. Pour into a well-greased casserole and bake in preheated oven for 45 minutes at 350°. Especially good served with baked ham instead of sweet potatoes.
Mix well. Pour into baking dish or unbaked pie shell that has been buttered. Sprinkle nutmeg on top. Bake at 325° for 1 hour or until center is set.
Combine dry ingredients. Heat soup until boiling. (Do not add water.) Pour over dry ingredients and stir until dissolved. Add remaining ingredients and pour into greased mold. Chop vegetables in blender and it sure goes faster.
Place brisket on onions and garlic. Mix other ingredients and pour over brisket. Cover and roast in 350° oven until tender, approximately 1 hour per pound. Watch that liquid doesn't evaporate!!!
In a small pan, mix together egg, sugar and lemon juice. Cook until thickens. Cool.
In crock-pot, stir in vinegar, soup mix and ketchup. Mix well. Add roast and cover. Cook on low five to nine hours, or until tender.