HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread refried beans on the bottom of a small casserole dish. Mix mayonnaise, sour cream and taco mix together. Spread over beans. Cover with olives. Sprinkle Cheddar and Mozzarella cheese heavily over. Sprinkle with chopped tomato and onion. Refrigerate. Should be removed from refrigerator 20 minutes before serving.
Cream the butter and sugar. Add flour and sweet milk alternately. Add well beaten egg whites. Fold in baking powder. Pour batter into two 8 or 9-inch greased and floured pans. Bake in a 350° oven for 30 minutes.
Mix well and put in loaf pan. Place in larger pan of water. Bake for 1 hour at 350°.
Whip eggs with fork; set aside. Mix rest with potatoes; add eggs. Mix. Preheat oven to 350°, then cut to 250°. Put rack on bottom. Cook until crust is brown. Move rack up, turn oven to 200° and cook for 1 hour.
Cream sugars, butters, eggs and vanilla. Mix in flour, salt and soda. Stir in chocolate chips. Roll in balls; press down. Bake at 375° for 8 to 10 minutes.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
Shred cabbage (discard the bright green outer leaves). Toss with salt, caraway seeds and dill seeds. Pack mixture into a clean sterilized dry crock. Press down with wooden spoon or mallet, leaving about 1-inch headspace. If too much liquid forms, pour it away. The sauerkraut should remain below a layer of liquid. Weigh down on cabbage with a sterilized plate with something heavy (like a bowl with a heavy rock inside). Nothing metallic should come in contact with the kraut. Check every few days. Keep in crock until completely fermented.
Mix by	hand and bake at 350° for 30 minutes in a 9 x 13-inch pan.
Drain juice from peaches, place in a pot. Add sugar, cinnamon, nutmeg, butter, vanilla and salt. You must have 2 crusts, one for the bottom and one for the top of the cobbler. In a 10 x 13-inch baking pan, place the first crust (which is the bottom crust). Heat the drained juice, cinnamon, butter, nutmeg, vanilla flavor, sugar and salt until it boils. Place drained peaches in baking pan.
Spoon 1/2 c. fudge in pie crust. Spread 1/2 of Cool Whip over fudge and place in freezer for 10 minutes. Pour milk in a large bowl. Stir in peanut butter until smooth. Add pudding. Beat 2 minutes until smooth. Stir in remaining Cool Whip. Add to pie crust. Refrigerate for 3 hours. Drizzle with remaining fudge for decoration. Serve.
Combine all ingredients in top of double boiler; cook on medium heat until thickness of pudding desired. Pour into pie crust. Whip whites. Put meringue on top and brown in oven. Cool and cut.
Put a little cooking oil or margarine in a large skillet. Put squash, onion, bell pepper, salt and pepper in skillet. Put in water to cover; cook slow until done.
Slice chicken into strips. Marinate in oil and soy sauce for 30 minutes. While chicken is marinating, bring chicken bouillon to a boil. Add rice. Cover and cook for 20 minutes. Clean broccoli, trim stem ends and steam or microwave. Heat a heavy skillet. When hot, toast sesame seed until brown, shaking the pan so they don't stick. Remove seed from pan; reserve. Add chicken and marinating liquid to the hot pan. Stir-fry chicken quickly until opaque and juice flows golden (not red). Sprinkle with garlic powder and toss with lemon juice just before serving. Arrange chicken on platter with rice and broccoli. Sprinkle with sesame seed and garnish with lemon slices. Serves 3 to 4.
Gradually stir milk and egg into pudding mix in large saucepan. Add rice and raisins. Stir over medium heat until mixture comes to a boil. Pour into a serving bowl. Serve warm or cold sprinkled with cinnamon and nutmeg.
Mix all ingredients except steak. Slice flank steak into very thin layers, not strips. Marinate steak in mixture overnight. Grill meat, turning once. Grills quickly.
Cream together margarine and sugar. Add flour. Press in bottom of greased 9 x 13-inch pan. Bake at 300° for 30 minutes. Cool completely.
Melt butter in a 12 x 8-inch baking dish. Put in graham cracker crumbs and pat down on bottom and edge of baking dish. Spread walnuts, chocolate chips and coconut. Pour Eagle Brand milk over mixture. Bake for 25 to 30 minutes. Cool; cut into squares.
Sift together flour and baking powder into bowl. Set aside. In another bowl, beat together butter and 3/4 cup sugar until creamy. Beat in egg and vanilla until mixture is smooth and light. Add milk alternately with flour to sugar mixture, beating thoroughly. Spread less than half of the batter into a 9 x 1 1/2-inch greased pan. Sprinkle with 1 cup berries. Spoon remaining batter on top, smoothing out carefully. Sprinkle with remaining 1 cup berries and top with 2 tablespoons sugar. Bake at 350° for 45 minutes. Serve with milk or a dip of vanilla ice cream.
Place tenderloins in large pan. Combine the next 8 ingredients in a small mixing bowl, mixing well. Makes about 1 cup. Pour marinade over tenderloins. Cover tightly with foil; refrigerate overnight, turning meat over several times.
Dump above ingredients in large pan. Heat in 250° oven; stirring often. When cereal mixture is hot (about 1 hour in oven), add seasoning mixture a little at a time. Stirring well. Heat for 2 hours in 250° oven. Stir often. Let cool in oven.
Blend together the flour, salt and lard or shortening. Mix together the egg, vinegar and water. Pour egg and water mixture into flour mixture and stir. Shape into smooth ball and let stand 20 minutes.
Preheat oven to 400°. Cut potatoes crosswise into 1/2-inch thick slices. Place in 1 1/2-quart baking dish; top with raisins, ginger and margarine. In a saucepan, combine honey, apples or pineapple juice. Heat over low heat 2 to 3 minutes, stirring to blend well. Pour honey mixture over potatoes and bake 20 minutes. Spoon liquid over potatoes. Serves 6.
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310° or until drops of syrup form hard balls in water or brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto slightly greased cookie sheet. Sprinkle with powdered sugar; break into pieces. Store in tight container. Will keep up to six months.
You will need a 12 x 7 x 2-inch baking or casserole dish.
Fry hamburger and onions together. Add the next 5 ingredients and simmer for 1 hour. Then add the last 5 ingredients and simmer for 1 more hour.
Chill all ingredients separately. Combine all together; mix well. Pour over ice cubes in serving glasses. Serve immediately. Yields 4 cups.
Preheat broiler. Combine turkey, olives, mayonnaise and cheese in small bowl. Place pineapple slices on muffin halves. Spoon turkey mixture over pineapple slices. Arrange on broiler pan. Broil about 4 inches from heat until hot and bubbly. Great for leftover turkey.
Brown ground beef, onion and green pepper in skillet. Add remaining ingredients and pour into casserole.
Beat sugar and cheese together. Add Cool Whip, Bing cherries (a little juice) and then the rest of the ingredients.
Butter bread on both sides and place in bottom of baking dish. Layer sausage, onion and cheese. Mix eggs with half and half. Pour over top. Refrigerate at least 2 hours. Bake at 350° for 45 minutes or until egg and cheese are done.
Make a golden brown roux of fat and flour. Add onion, green pepper and celery. Simmer until soft. Add tomato sauce and water. Cover and simmer over low heat for about 20 minutes. Add shrimp, salt and pepper. Cook slowly until shrimp turns pink. Add parsley, onion tops and additional water, if necessary. Cook 5 to 10 minutes longer. Serve over cooked rice. Serves 6.
Mix together cream cheese, sour cream, garlic powder and oregano. Spread evenly in a quiche pan. Spread pizza sauce over the top. Sprinkle pepperoni, green onion and green pepper over sauce. Cover and place in microwave for 5 minutes on High. Remove and sprinkle Mozzarella cheese. Place in microwave for 1 1/2 minutes on High. Serve with chips or crackers.
Combine salad dressing, sugar and vinegar together; set in refrigerator for 2 hours.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in Nestle semi-sweet chocolate chips and pecans.
Brown ground beef in a skillet. Drain and add vegetables and soup. Mix well. Spoon into a 9 x 12-inch baking pan. Top with Tater Tots. Bake at 400° for 25 minutes or until Tater Tots are lightly browned. Serves 10.
Cook sausage; drain. Remove crust from bread and cut up. Use a 9 x 13-inch pan. Place bread on bottom, then put sausage on top of bread. Beat eggs, milk and mustard; mix well and pour over sausage. Add cheese, then mushroom soup over all. Let set overnight in refrigerator. Bake at 325° or 350° for 1 hour.
Put peas in medium size bowl. Cut up 2 boiled eggs, pickles, onions and cheese. Add to peas. Mix in separate bowl milk, mustard, Miracle Whip salad dressing, paprika, salt and pepper to taste. Whip with hand beater a couple of minutes until slightly thick. If not thick enough, add more Miracle Whip. Pour on pea mixture. Mix thoroughly. Layer 2 sliced boiled eggs on top. Sprinkle with paprika. Ready to serve.
Cook spaghetti or other pasta in boiling water until al dente. Brown sausage until no longer pink (I use link style and cut into small pieces, removing the casings). Drain fat; put sausage back into pan. Pour Prego sauce over sausage and simmer 5 minutes. Serve with grated Mozzarella cheese over top. Round this out with a salad and garlic bread on the side for a great meal.
Cut Crisco into flour to which baking powder has been added. Add milk and water. Makes thick dough. Roll out fairly thin. Flour top and bottom of dough. Cut up in small squares and let sit about 30 minutes or longer. Drop in boiling chicken broth and just cook a minute or so. Deboned chicken may be added or served separately.
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne. Season chicken with salt and pepper. Brush with melted butter. Roll in crumb mixture. Arrange chicken, skin side down and so pieces don't touch, on a baking pan. Sprinkle with remaining crumb mixture. Bake uncovered in 375° oven about 50 minutes or until tender.
In a large skillet or wok, heat oil. Add mushrooms, onion and garlic, stirring frequently. Cook 1 to 2 minutes. Add broccoli, zucchini and carrots. Continue stirring and cook 2 to 3 minutes more. Add wine, parsley, basil, salt and pepper. Simmer 4 to 5 minutes or until vegetables are tender-crisp.
Mix jello according to box directions. When cool, add cottage cheese and stir. Add salad dressing and Cool Whip. Add the remaining ingredients, finely diced, to the jello mixture. Put in a salad dish and let set. Serve in salad dish. All vegetables and fruits should be very finely diced, the smaller the better.
Mix everything, but oil, in a quart jar. Shake until dissolved. Add oil and shake again. Keep refrigerated.
Brown ground beef and onion. Set aside. In casserole dish, combine butter, English peas, cooked rice, mushroom soup and water. Add the beef and onion. Combine all together and cook for 30 minutes at 350°. When it is almost done, sprinkle cheese on top.
In a large bowl, combine eggs, butter, preserves, soda and sugar; mix well. Stir in buttermilk. Add remaining ingredients. Divide batter evenly among four greased and floured 9-inch round cake pans. Bake at 350° for 20 to 30 minutes, until cakes pull away from sides of pans. Remove from pans and cool.
In large bowl, combine apricots and coconuts. Blend well. Shape into small balls. If desired, roll into powdered sugar.
Melt together mayonnaise and cheese. Crumble bacon. Mix 1/2 of bacon with potatoes. Add cheese mixture; mix. Spray baking dish with Pam and fill with potatoes. Sprinkle remaining bacon on top. Bake at 350° for 20 to 25 minutes.
Mix melted butter and stuffing mix. Set aside. Mix rest of ingredients. In 9 x 13-inch pan, put 1/2 of stuffing mixture gently. Do not pat down. Add chicken mixture. Bake at 350° for 45 minutes. If made ahead and stored in the refrigerator, cook approximately 1/2 hour longer.
Mix all ingredients together. Roll out dough; cut with cookie cutter. Bake at 450° until light brown.
Put soups and water in saucepan; add rice and chicken. Bring to full broil. Cover; let set 5 to 7 minutes. Pour into greased casserole dish. Cover with onion rings. Bake at 250° for 20 to 25 minutes.
Mix the first 6 ingredients. Place in a 2-quart baking dish. Top with bacon. Bake, uncovered, at 350° for 1 hour. Makes 6 to 8 servings.
Place apples in baking dish (9 x 9-inch). Sprinkle Jell-O over apples. Combine last 3 ingredients and sprinkle over apples. Bake in 350° oven for 30 minutes.
Grease a 12-inch pizza pan. Sprinkle bottom with corn meal. Cut butter into flour until mixture is crumbly. Stir 1/2 cup Cheez Whiz and water in. Mix with fork and form ball. Press dough over bottom and sides of pan. Bake 10 minutes at 450°. Brown meat. Drain. Add onion and green pepper. Cook until tender. Stir in remaining cheese spread and barbecue sauce. Stir until cheese is melted. Spoon mixture over crust. Bake at 400° for 20 minutes. Top with tomato. Continue baking for 5 minutes. Makes 8 servings.
Blend shrimp or crabmeat with 8 oz. cream cheese, 1/4 cup Catalina Salad dressing, 3 cloves chopped garlic.
Sift flour once and measure. Add cocoa and 1/2 cup sugar. Sift together 4 times. Combine egg whites, salt, cream of tartar and vanilla in large bowl. Beat egg whites until they form soft peaks, but are still moist and glossy. Then add rest of sugar by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended, about 25 strokes each time. Add flour and sugar mixture, 1/4 at a time, sifting it over whites. Fold in each addition with flat whip or large spoon.
Mix first 8 ingredients. Spread in 9 x 13-inch buttered pan and bake 20 minutes at 350°. Cool. Mix cream cheese, 1/2 cup powdered sugar and 1 cup Cool Whip and spread over cooled crust.
Grease a 2 x 9-inch cake pan. Brown the ground beef with the onion, salt and pepper. Drain grease. Place in pan. Place the Tater Tots on top of the beef. Place the soup over the potatoes. Next add the cheese. Bake at 350° for about 45 minutes. This and a bowl of salad makes a good meal.
Brown beef and onions; add sauce. Spread in casserole dish. Cover with sliced cheese. Spread on sour cream. Cover with whole roll of crescent rolls. Mix Parmesan cheese with butter; crumble on top. Bake at 375° for 18 to 25 minutes.
Sift flour, salt and sugar. Work in shortening until it looks like cornmeal. Add eggs, well beaten, with water and blend well. Let dough set for about 10 minutes. Shape dough into balls and knead until bubbles form in dough. Place on small plates and cover. Let stand about 2 hours. (I make three rolls from this recipe. You might try half the recipe the first time and make two rolls to get the feel of pulling the dough.)
Saute 2 tablespoons onion until tender. Add remaining ingredients and heat until melted. Can add potatoes and other vegetables if you wish too.
In a heavy skillet or saucepan dissolve brown sugar in barbecue sauce on low heat. Add cocktail wieners and cook on medium heat for 25 minutes. Place in a serving dish and insert toothpicks in each wiener.
Cook carrots with 1 teaspoon salt until tender. Drain. Mix other ingredients thoroughly. Add carrots and marinate overnight.
Melt margarine. Add pretzels and sugar. Press into pan, 9 x 13-inch. Bake 8 minutes. Cool.
Spread a layer of macaroni in bottom of baking dish. Spread a layer of cheese. Sprinkle with salt and pepper. Dot with butter. Add enough milk to come up to the top of the macaroni. Bake at 350°. If you want a larger amount, double recipe. Use your imagination.
Place carrots in buttered 1 1/2-quart casserole. Stir in croutons and cheese. Mix other ingredients and pour over carrot mixture. Bake, uncovered, at 400° for 20 minutes.
Mix liquid ingredients, then add salt and pepper to taste. Add in sugar and stir. Add in herbs and mix. Make any adjustments according to taste.
Slice zucchini lengthwise. Parboil 5 to 8 minutes. Chop onions, peppers and mushrooms. Saute in skillet with meat. Add salt and pepper. Scoop out centers of zucchini. Chop up centers and combine with meat. Mix zucchini, centers, meat, stuffing and tomato paste. Place lengthwise zucchini on a greased pan. Stuff zucchini. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Use large pan. Saute in butter the onions, celery, green pepper, garlic and okra for 10 minutes. Add to this mixture the roux, water and Worcestershire sauce. Cook for 1 hour. Add all other ingredients and cook for another hour. Serve in soup bowl with rice and green onions (chopped).
Brown ground turkey; pour into colander and rinse with hot water. Return turkey to large pot. Add the rest of ingredients and simmer at medium-high heat for 2 to 3 hours.
In a bowl, sift the flour. In a separate bowl, dissolve the yeast in 3 tablespoons of warm water. Add the lukewarm water, shortening, sugar and egg. Slowly add the flour, blending well. Refrigerate overnight.
Mix all ingredients together after cream cheese has come to room temperature. You will need to use a fork to smash the shrimp into the cheese. After all ingredients are blended, except nuts, form a ball and wrap in aluminum foil.
Heat oven to 425°. Saute onion, green pepper and meat until brown. Add tomato sauce and other ingredients, except biscuits. Heat mixture until bubbling hot. Place in 2-quart casserole. Top with biscuits. Bake, uncovered, until biscuits are done. Remove from oven and let set 3 to 5 minutes. Cover with serving plate and invert.
Brown hamburger. Add grated cheese, chilies, sauce and onion. Mix and simmer until cheese is melted. Spoon into flour tortillas and roll. Fry in vegetable oil until golden brown. Serve with sour cream or salsa.
In a heavy saucepan, combine sugar, flour and salt. In a medium bowl, beat butter, vanilla, egg yolks and milk until smooth. Stir into sugar mixture. (Reserve egg whites for meringue.) Cook over medium heat, stirring constantly so it thickens evenly and prevents lumps and scorching. Pour filling into crust. Top with meringue, sealing edges. Brown meringue.
Saute pepper and onion; add hamburg or ground turkey breast. Add Hunts no salt tomato sauce, 2 cups of instant rice, cooked as on package. Add 1 package of beef broth, 1/2 teaspoon chili and 1/4 teaspoon garlic powder. Put in 8 x 8-inch pan sprayed with Pam. Spread top with 4 ounces of Cheddar, grated, or Mozzarella cheese. Bake in microwave oven 8 minutes or 15 minutes in conventional oven.
Combine sugar, vinegar, salt, hot sauce, celery seed and mustard seed in saucepan. Bring to a boil; boil for 2 minutes. Remove from heat. Combine with remaining ingredients. Chill. Makes 1 2/3 cups.
Have cheese at room temperature. Chop beef, olives, onions and mushrooms. Blend together all ingredients. Form into two balls. Can be frozen.
Heat oven to 425°. Grease rectangular baking dish (13 x 9 x 2-inch). Mix baking mix with water until soft dough forms. Beat for 20 strokes. Gently smooth dough into ball on floured cloth board. Knead several times. Roll dough into rectangle (14 x 10-inch). Place dough in baking dish so that edges are 1/2 inch up sides. Mix other ingredients; pour over dough. Bake until edges are brown and knife inserted comes out clean, about 25 minutes. Makes 6 to 8 servings.
Mix apples, sugar and oil together, then add eggs, soda, salt, flour and vanilla. Pour into rectangular baking pan. Put into cold oven and turn to 325°. Bake 1 hour.
Heat crabmeat and juices. Work in cream cheese; add onions. Serve with potato chips or etc.
Brown and drain ground beef. Place in crock-pot. Add remaining ingredients to crock-pot. Cook 2 hours on low. Serve over chips of your choice.
You will need toothpicks for this recipe.	Prepare stuffing as directed on box. Debone chicken thighs. Place 2 tablespoons prepared stuffing mix in each chicken thigh (skin side out); hold together with toothpicks. Place chicken close together in a 9 x 13-inch baking pan (skin	side up). Spread mayonnaise	on top of chicken. Sprinkle with pepper (as desired). Bake in the oven at 350° for about 1 hour, or until top is browned. With turkey baster, remove all oil from pan. Serve warm.
Cook squash and onion until tender. Place Cheez Whiz in bottom of casserole, then half of squash and onion mixture. Add beaten eggs and green chilies, mixed together. Add balance of squash and onion mix. Crumble 2 pieces of toast over top of casserole; pour chicken soup over all. Bake 35 minutes at 350°.
Mix all ingredients except bread. Slice bread lengthwise and butter. Spread on mixture and heat at 350° for 15 minutes. Broil a few seconds for crust bread.
Bake roast in 2 cups water 1 hour at 450°. Take from oven and add sweet and Irish potatoes, carrots, salt, pepper and onions. Dilute mushroom soup with 2/3 cup water. Stir well and pour over other ingredients. Sprinkle with parsley flakes. Return to oven and bake 30 minutes.
Brown beef in large skillet. Remove beef from skillet. Cook onion, green pepper and macaroni in meat fat until macaroni turns yellow. Return meat to skillet. Add tomato sauce, water and seasonings and bring to a boil. Simmer 25 minutes covered.
Put pineapple and jello into pan and cook until jello dissolves, do not let boil. After mixture cools add other ingredients. Mix well. Pour into an 8 x 12 oblong dish. Refrigerate until sets.
Combine all ingredients and mix well. Bake at 325° for about 25 minutes or until nicely browned.
Melt butter in saucepan. Stir in sugar, eggs and milk. Stir in dry ingredients just until mixed; batter will be lumpy. Pour in greased square pan and bake at 375° for 30 minutes.
Dust chicken with flour. Saute chicken in butter and oil in skillet until brown. Transfer to a baking dish and allow to cool slightly. Spread each breast with mustard. Saute onion in remaining fat until golden; add mushrooms and saute until tender. Add parsley, salt and pepper to taste. Blend in cream and stir until heated. Pour this mixture over chicken. Bake, uncovered, at 325° for 30 to 35 minutes. Remove to serving platter. Stir lemon juice into remaining sauce and serve. Serves 4 to 8.
Beat butter, 2 c. powdered sugar and vanilla on low speed; continue on high until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix 2 c. powdered sugar, cinnamon, baking powder and salt and add, alternately, with milk to butter mixture, beating well with each addition. Stir in walnuts. In small bowl beat egg whites on high speed until stiff peaks are formed. Gently fold into creamed mixture. Divide into 3 prepared baking pans. Bake 35 minutes on 350°. Cool in pans 10 minutes; remove from pans; cool completely on racks.
Bring milk to boil on low heat; stir constantly. Melt marshmallows. Pour in gradually all dry ingredients. Add applesauce or pineapple sauce if needed to help mix. Put in 2 small containers. Pack in really well with rolling pin or in one large container. Can be frozen, but slice before putting away in freezer.
Mix all ingredients together but not too well as egg whites will deflate. Serve in cups (warm or cold).
Combine in pan the pineapple and Jell-O. Heat until Jell-O is dissolved. Let cool. Then add cottage cheese and Cool Whip. Refrigerate.
Steep tea bags in 2 cups boiling water for 10 minutes. Boil sugar in 4 cups water for 5 minutes. Add lemon juice and flavorings. Combine the liquids and heat. Serve hot or cold. May be kept in refrigerator 2 weeks.
Grind together the first 3 ingredients. Cover with boiling water and let stand for 5 minutes. Pour in 1 cup sugar and 1 cup vinegar. Bring to boil; drain. Then add 2 cups vinegar, 2 cups sugar and salt. Let come to boil. Put in hot sterile jars. Seal.
Brown ground beef and onion; drain. Add salt and pepper. In saucepan, heat the milk, soup, Velveeta cheese and water on low. Heat tortillas. Roll tortillas with meat and cheese. Lay in baking dish. Pour soup mixture over top of tortillas. It should be pretty juicy. Bake in oven until hot and bubbly.