HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. In skillet, mix beef, taco or chili powder, tomato sauce, corn, onion and green pepper. Cook for 5 minutes. Spray casserole bowl with Pam or other cooking spray and pour 1/2 of meat mixture into bowl. Put 1/2 of Doritos (crushed) over meat. Spread 1/2 jar of Cheez Whiz over Doritos. (Microwave your Cheez Whiz; will make it more spreadable.) Pour remaining meat mixture over top and pour remaining Doritos and the rest of your Cheez Whiz. Sprinkle Cheddar cheese on top and bake at 350° for 35 minutes. Top with sour cream if desired.
Combine first 3 ingredients and pat lightly into 9 x 13-inch pan. Bake for 25 minutes at 350°. Combine remaining ingredients and pour over baked crust. Bake for 25 minutes. Sprinkle with additional powdered sugar. Cut into bars.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned.	Drain off fat.	Add mushrooms, rice, bouillon cubes and hot water. Heat to boiling. Cover and simmer 20 minutes. Add peas and pimiento. Cover and simmer 10 minutes longer. Taste for seasonings.
Butter 9 x 12 Pyrex dish. Mix the soup and water. Layer in order. Pour soup mixture over chops. Cover with foil. Bake 1 1/2 hours at 325°.
Combine first 4 ingredients together and mix well. Spread on flour tortillas and roll. Slice into 1-inch pieces and serve with salsa or sundried tomatoes.
Mix Miracle Whip and Italian dressing well. Stir into remaining ingredients. Chill.
In a large bowl, stir dry instant pudding into crushed pineapple with juice. Stir in apples, marshmallows, nuts and grapes. Fold in Cool Whip. Chill before serving.
Arrange bread in 4 rows of 4 slices each on large cutting board; first and fourth rows whole wheat, second and third rows white; spread all with butter. Spread Egg-Mustard Filling on first (whole wheat) row, Cream Cheese and Parsley Filling on second (white) row and Ham-Relish Filling on third (white) row. Place fourth slice, buttered side down, on ham spread slice, then stack on cheese spread slice, then on egg spread slice to make four-decker sandwiches. Cut off crusts; wrap each in waxed paper or foil and chill.
Toast the pine nuts in a heavy skillet over medium heat, stirring frequently, approximately 5 minutes until golden. Cool.
Melt butter. Mix with sugar, flour and cornmeal. Add pineapple and coconut. Pour into unbaked 9-inch crust. Bake at 350° for about 40 minutes.
Melt margarine in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring. Boil and stir 1 minute. Stir in spaghetti, chicken and mushrooms. Pour into ungreased 13 x 9-inch pan. Sprinkle with cheese. Bake uncovered 30 minutes in 350° oven.
Mix pudding according to directions on the box. Blend Cool Whip into pudding. Layer vanilla wafers, bananas and then pudding.
Sift together dry ingredients; set aside. Cream butter and brown sugar. Blend in vanilla and egg. Add dry ingredients alternately with milk. Stir in nuts and apples. Drop by teaspoons on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Allow to cool and spread with glaze. Makes 5 to 6 dozen.
Mix all together with hot water until dissolved. Add cold water. Stir to blend. Put in ice cube trays and freeze.
Mix butter, applesauce and dates. Heat; bring to boiling, stirring constantly. Cool to lukewarm. Add beaten egg and vanilla. Sift together flour, soda, salt and spices. Add to first mixture. Beat until blended, then stir in nuts. Bake at 350° in well-greased and lightly floured loaf pan for 1 hour. Test after 45 minutes.
Soak gelatin in cold water for five minutes and dissolve over boiling water. Add chicken, celery, green pepper, olives and salt. Mix ingredients. Put in desired mold that has been dipped in cold water, then chill thoroughly. Turn on a bed of lettuce.
Add to top of cream cheese mixture. Do the same with instant vanilla pudding and layer on top of chocolate. Top with remaining Cool Whip and sprinkle with nuts.
Cook beef, onion and green pepper together until meat is browned; drain. Add remaining ingredients; simmer on stove or in crock-pot. This may be eaten when all ingredients are thoroughly hot or may simmer for several hours. Taste improves with cooking.
In large saucepan, put broth, green pepper and garlic. Bring to a boil. Cook 5 minutes. Cook spaghetti; drain. In large bowl, mix cooked spaghetti, chicken, broth mixture, mushrooms, soup and parsley. Pour in 2 (3-quart) shallow baking dishes. Sprinkle cheese, then paprika. Cook at 350° for 30 minutes until cheese is bubbly. Makes 20 servings. Good! I third this and cook in long Pyrex dish.
Mix in cranberry sauce, pineapple and vanilla and set aside, then combine and mix oatmeal, flour, butter, baking soda and salt until it crumbles. Spoon half into well-greased 7 x 11-inch pan. Press firmly. Spread with the mixture you set aside. Cover with remaining crumbs. Bake at 400° for 25 minutes. Let cool and cut in squares.
Take a generous amount of self respect; spice it with humor. Stir in equal parts of compassion and love. Measure in a few drops of frankness (but not enough to be bitter). Blend well. Knead gently and form into a firm loaf. Bake in moderate oven. Baste occasionally with sincerity and serve daily. Your family will love it, your friends will envy your skill and strangers will long remember you favorably.
Cook pasta according to directions on package. Cool and rinse. Marinate overnight in oil, lemon juice and Accent. Next day, add all other ingredients. Return complete mixture to refrigerator to chill well before serving. Serves 10 to 12 people.
Prepare pudding according to directions on box. Fold in Cool Whip. Layer, beginning with wafers, followed by strawberries, then pudding. Refrigerate.
Cream brown sugar and shortening; add the egg and yolks. Beat well; add baking powder, salt and nuts to flour. Add to creamed mixture. Add vanilla. Spread in greased pan (9 x 12-inch or larger). Spread icing on top.
Melt butter in a 10-inch skillet or griddle over high heat until just hot enough to sizzle a drop of water. Meanwhile, beat egg and milk with fork in pie pan until well blended. Dip bread slices in egg mixture; turn and coat evenly. Place in hot skillet. Reduce heat to medium and cook until lightly browned. Turn and brown other side. Serve with syrup.
Wash and drain berries thoroughly. Mix sugar, cornstarch, salt, water and 2 cups of berries in a saucepan. Cook and stir over low heat until thick. Add rest of berries and butter; mix well and cool. Pour into pie shell. Just before serving, top with whipped cream or ice cream.
Butter sides of heavy 2-quart saucepan. In it, combine sugar and milk. Heat and serve over medium heat until sugar dissolves and mixture comes to boiling. Then cook to soft ball stage (234°). Remove from heat; add remaining ingredients and stir until blended. Pour into buttered 9 x 9 x 2-inch pan. Score in squares while warm; cut when firm.
Combine ingredients and beat 4 minutes with mixer. Pour batter into a well-greased and floured Bundt pan and bake at 350° for 45 to 50 minutes. Cooled cake can be frosted with fudge frosting or glazed with chocolate icing. This cake stays moist for days and is so simple to make.
Mix ingredients. Refrigerate overnight. Bake at 350° for 1 hour.
Mix like a cake. Cream the shortening and sugar. Add eggs, milk, flour, vanilla, nuts and dates. Bake 35 minutes or until done.
Cook spaghetti noodles as directed on package. Heat oil in large skillet over medium-high heat. Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender. Stir in tomatoes (with liquid), tomato paste, mushrooms, oregano, salt and sugar and break up tomatoes. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, 15 minutes. Serve sauce over cooked spaghetti. Great with buttered garlic bread. Makes 4 to 6 servings.
In large glass bowl layer one half of the cake, broken in pieces. Then pour 1/4 cup of Kahlua over cake. Next, layer half of the chocolate pudding, then half of the Cool Whip, then crumble half of the Heath bars over the Cool Whip. Repeat all layers. Cherries may be added for color.
Drain oysters, reserving 1/4 cup liquid. Combine cracker crumbs, butter and salt. Spread 1/2 of cracker crumb mixture in a greased shallow baking dish. Cover with 1/2 of the oysters. Sprinkle with pepper. Use another third of crumbs. Spread a second layer. Cover with remaining oysters. Sprinkle with pepper.
Combine sugar and cocoa. Mix baking soda with water and then add gradually to sugar and cocoa. Stir in flour, vanilla and salad dressing. Beat with electric mixer for several minutes. Pour into floured pan and bake in slow oven (325°) for 10 minutes. Bake approximately 35 minutes longer. Cool and top with Cool Whip.
Mix Ritz crackers and butter. Drain pineapple. Put pineapple in casserole dish. Add sugar and flour together. Sprinkle over pineapple. Add grated cheese. Top with Ritz crackers. Bake at 350° for 20 minutes.
Use carrot peeler to remove thick skin from outside of stalks. Cut stalks lengthwise in thin slices. In large skillet, heat oil. Add garlic, sauteing briefly. Add broccoli. Saute 3 to 5 minutes over medium-high heat, until tender. Toss in tamari and lemon. Serves 3.
Mix all ingredients and heat well. Place a layer of sauce in	pie shell, then a layer of tomato slices, another layer of sauce, then tomato	slices	(2 or 3 large tomatoes). Then cover with as much grated Swiss or Cheddar cheese that you can cram on. Bake at 350°	for 15 to 20 minutes (until warm through). Freezes nicely. I	make two and freeze one. (Can use red tomatoes.)
Sift together the dry items (flour, cornmeal, sugar, baking powder and salt). Stir in chopped pepper and onion. Add milk, egg and oil. Mix until well combined. Pour into hot, well greased cornstick or muffin pans. Bake at 425° for 12 to 15 minutes. Makes approximately 14 sticks.
Sift together all dry ingredients except soda. Cut in shortening. Set aside 1/2 cup crumbs for topping. Dissolve soda in the buttermilk and add to dry ingredients, mixing well. Fold in raisins and nuts. Pour into a 9 x 13-inch baking dish and sprinkle the 1/2 cup crumbs on top. Bake at 350° for about 45 minutes. Serves 16.
Preheat over to 350°. Combine oats, corn syrup, eggs, vanilla, sugar and butter in a bowl. Mix well. Pour into pie shell. Bake 1 hour. Cool slightly or completely before serving. May garnish with Cool Whip. "Tastes like pecan pie!"
Stir together flour, baking soda and salt. Cream together margarine, granulated sugar and brown sugar. Stir until light and fluffy. Add 2 eggs and vanilla. Gradually add in flour mixture. Add M&M's and pecans. Bake at 350° for 9 to 12 minutes.
Brown meat and onions; drain. Mix all ingredients and put into a greased 2-quart casserole dish. Bake at 325° for 1 hour and 30 minutes. Yield: 6 servings.
Flatten rolls in an ungreased 10 x 15-inch cookie sheet and bake at 375° for 8 minutes or until lightly browned. Mix softened cream cheese, mayo and dry Ranch dressing. Spread on cool crust. Cut in 24 pieces and put veggies on top. (Use no fat cream cheese and no fat mayo and reduce fat grams from 7 grams per piece to 1.5 grams per piece.)
Grease tube pan; line bottom with greased wax paper. Beat 2 egg whites until fluffy, gradually adding 1/4 cup of the sugar. In a small bowl and using same beater, beat egg yolks with the other 1/4 cup sugar, then add to egg whites. Combine flour, baking powder and salt. Fold into egg mixture; stir in melted butter and vanilla. Pour in pan. Bake at 375° for 30 minutes.
Combine sweet potatoes, sugar, eggs, vanilla, milk and the 1/2 cup of melted butter in a big bowl. Beat with mixer until smooth. Spoon mixture into a casserole. Then combine brown sugar, flour, 1/3 cup melted butter and pecans. Mix well and sprinkle over the top of the other ingredients. Bake at 350° for 30 minutes. Add marshmallows the last 5 minutes of baking.
Combine milk, water, lemon juice, vanilla and sweetener in a small bowl. Beat with mixer for 1 minute.	Add dissolved gelatin and continue to beat until the mixture is thick and stands in soft peaks. Makes 8 servings. Refrigerate in closed container.
Thaw broccoli and place in a large mixing bowl with soup and a half can water. Stir in Cheez Whiz, rice, onion and celery. Salt and pepper to taste. Cut margarine into chunks and mix well. Pour all ingredients into a lightly greased 1 1/2 to 2-quart casserole. Bake at 350° for 1/2 hour.
Sift together flour, sugar, baking powder and salt. Add the yogurt, oil, eggs and lemon peel, stirring just to moisten and gently fold in raspberries.
In small bowl, with fork, beat eggs slightly. Place bread crumbs in pie plate. Dip chicken pieces into eggs and then bread crumbs to coat evenly.
Over medium heat, combine and melt butter, half and half, pepper, salt and garlic. Do not boil! If mixture appears to be too thin, add cornstarch to thicken. Add shrimp and crabmeat. Heat thoroughly and serve over hot fettucini. Serves 3 to 4 people.
This is a popular Russian dish that will taste like pudding when it is done. Mix all ingredients in a large pot. Simmer covered for 1 hour over medium heat, stir occasionally. Serve warm. Makes about 10 servings. Enjoy!
Mix all ingredients except bacon together. Pour into a baking dish. Place bacon on top of the mixture. Bake at 350° for 50 to 60 minutes.
In skillet, brown onion in 3 tablespoons butter. Add hamburger; cook until browned. Add all other ingredients; mix well. Place in casserole dish. Bake at 350° for 30 minutes.
Line a 9-inch pie plate with pastry; trim and flute edges. Line pastry shell with double thickness of foil. Bake in 450° oven for 8 minutes. Remove foil and bake 5 minutes longer.
Melt butter in saucepan. Remove from heat. Blend in sugar; add eggs, one at a time. Beat well after each. Add vanilla. Sift in flour. Stir to mix thoroughly. Gently stir in chopped nuts. Turn into greased oblong pan (13 x 9 x 2-inch). Spread evenly. Bake at 350° for 25 to 30 minutes.
Mix above. Bake for 1 hour in a greased and floured tube pan at 350°.
Sort and wash beans; place in container. Cover with water 2 inches above beans; let soak overnight. Fry salt pork in Dutch oven. Add onions, parsley, celery, garlic and bell pepper and saute until tender. Add beans and liquid in which they were soaked. Add other ingredients except sausage. Simmer 1 hour. Remove salt pork. Add sausage and simmer 1 more hour. Serves on bed of hot, cooked rice. Makes about 4 quarts.
Grate cheese; let it come to room temperature. Mix all ingredients; roll into bite size balls. Bake in shallow pan in moderate oven for 15 to 20 minutes.
After meat is cooked and drained, stir in chopped onion. Cover top of meat and onion. Mix with garlic powder. Set aside.
Combine meat, rice, onion, salt and pepper and form into small balls, about 1-inch in diameter. In saucepan, stir soup and water; then add meat balls. Cover and bring to boil; then simmer for about 45 minutes, covered.
Cream sugar and butter. Add eggs and berries; beat well. Add all dry ingredients and beat thoroughly. Bake in layer pans or a big loaf pan in 350° oven for 25 minutes. Makes two 10-inch layers or 1 large loaf.
In large bowl, mix sugar, brown sugar and 1/2 cup butter until light and fluffy. Add the vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Stir in 1/2 cup pecans. Grease pan. Bake at 350° for 23 to 33 minutes.
Boil chicken breast about 15 minutes or until done. Rinse in cold water and cut into cubes. Cook noodles until tender. Cube cheese. Mix chicken, noodles and cheese in large bowl. Add Caesar dressing to taste. Serve cold.
Cream butter and both sugars. Add eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and baking soda. Add chips and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for approximately 13 to 15 minutes at 375°. Makes 112 cookies, but recipe can be halved.
Remove toast from toaster, lightly spread margarine. Combine sweetener and cinnamon and then sprinkle on buttered toast.
Cook rice according to package directions. Transfer to bowl. Cool slightly. Combine dressing, soy sauce and sugar. Stir in rice. Cover and chill. Fold in remaining ingredients before serving. Toasted almond slivers add a nice touch.
Dissolve yeast	in warm water. Mix with oil, sugar, flour, egg and salt. Knead for several minutes and set aside until dough bubbles (about 2 hours). Roll flat and	cut 1/2-inch squares and allow	to rise for 1 hour. Drop squares into deep hot oil and cook	to a golden brown, turning once. Drain and roll in sugar cinnamon mixture. Serve with honey.
Beat eggs well. Add flour, sugar, butter and salt. Stir drained corn and add milk. Put into a large oven dish. Bake 1 hour at 325°. Stir from bottom up 3 times during the last 1/2 hour of cooking. Allow it to bake to a bronzed delicate crust. Add a can of green chopped chilies, if you prefer.
Dice herring in very small pieces and along with the cream sauce in which it comes, combine diced potatoes, apples, relish, sugar and vinegar and chill for 2 hours.
Combine cheese and milk over double boiler to melt, then add ground up hot dogs and mustard.
Cook in salted water until done the potatoes, then add milk, 3 to 4 hard-boiled eggs, salt, pepper and butter. Serve hot with crackers and a salad. Use larger amounts for a large family.
About 2 hours before serving, in large bowl, with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup margarine until smooth. Shape into ball, wrap and refrigerate one hour.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2-inch loaf pan. Combine apples, sugar and oil in mixing bowl. Add egg, mixing well. Combine dry ingredients in separate bowl. Add to apple mixture, mixing until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted in the center of bread comes out clean. Makes 1 loaf. Makes a nice holiday gift.
Generously butter a 10-inch pie plate or quiche dish. Sprinkle bread crumbs on bottom and up the sides of the dish. Shake out excess crumbs; set dish aside.
Place ingredients in a heavy pot which has a cover. Simmer over low heat for about 2 hours. The long cooking may be hard on the vitamins, but it is marvelous for the taste.
Cream butter and cheese; add Worcestershire, salt and flour. Mix until stiff. Wrap each olive with dough. Freeze firm. Bake straight from freezer, 15 minutes at 400°. I use a melon baller to measure the dough, or about a tablespoon.
Cover bottom of stockpot with oil, then add the meat and garlic, chopped finely. (You may add more than recipe calls for, according to taste.) Cook over slow heat until meat is heated through. Add pepper, oregano, basil and bay leaves, stirring. Next add tomatoes, tomato paste, water and salt. Cook at medium heat for about 20 to 30 minutes. Then simmer for 4 to 5 hours, stirring occasionally. Prepare pasta according to package directions. Place on serving plate; spoon sauce over it. Then sprinkle Parmesan cheese. You may double or triple recipe and freeze several containers, since it takes so long to make.
Brown bacon; drain and crumble up. Cut boiled eggs lengthwise, carefully removing yolks. Place yolks into a bowl, mixing in enough mayo to make yolk mixture creamy. Stir in bacon, then salt and pepper to taste. Spoon yolk and bacon mixture carefully into egg whites. Sprinkle lightly with paprika for color; chill and serve. Expect them to vanish quickly!!!
Marinate turkey fillets in 2 cups of lemon juice, 3 teaspoons of minced garlic, 5 to 6 shakes parsley, 1 medium onion, sliced into rings, 3 to 4 shakes of garlic salt and 3 beaten eggs for around 24 hours. Then, in separate dish, put flour, 3 teaspoons garlic salt, 3 teaspoons of parsley and pepper. Over medium heat on stove, heat oil, depending on skillet size. While oil is heating, take turkey from marinade and roll into flour mixture along with onion, then put into hot oil. Cook until golden brown, turning several times on medium heat. Serve with black beans and rice.
In a skillet brown hamburger and onion. Drain off grease. Add tomato sauce, paste, salt, oregano, garlic powder, basil and pepper. Simmer 15 minutes. Slice biscuits in half and lay on a cookie sheet with sliced side up. Spoon hamburger mixture over biscuits. Sprinkle cheese on top. Bake in a 350° oven for 15 minutes (long enough for biscuits to get warm and cheese to melt).
Brown pork chops. In small bowl, blend sugar and cornstarch. Stir in vinegar, soy sauce and water. Add bouillon cube and pineapple; simmer until thick. Return chops to skillet. Simmer, covered, over low heat until chops are tender (30 to 45 minutes).
In large skillet, brown ground beef and drain grease. Mix in taco seasoning, then let cool. Chop lettuce and tomatoes. Set aside in large bowl. Slice olives into thin slices; put with lettuce and tomatoes. Then add cool beef mixture to lettuce, tomatoes and olives; mix thoroughly. Mix in shredded cheese and Catalina dressing. Serve with nacho chips.
Beat eggs slightly with sugar. Add vanilla and salt. Mix well. Pour in syrup and melted butter. Blend thoroughly. Spread coconut in 9-inch pie shell (unbaked). Bake at 425° for 10 minutes. Reduce heat to 350°. Bake until pie puffs in the middle and a silver knife inserted in the center comes out clean. Yields 8 servings.
Mix all ingredients together. Spoon into cooked jumbo "seashell" pasta shells or spread on crackers.
Combine sugar, milk and butter; cook until forms soft ball stage. When bubbles pop and hiss, add dates. Cook until thick. Remove from heat; add nuts and coconut. Stir until real stiff. Turn out on cloth dipped on cold water. Roll into 2 logs and wrap in wax paper and place in refrigerator. Slice as needed.
Bake at 400° about 45 minutes. Bake in 2 pans.
Brown sausage, drain and cool. Beat eggs with milk. Add salt and mustard; beat again. Add bread and stir until softened. Stir in cheese, mushrooms and sausage. Pour in a 9 x 13-inch glass baking dish. Refrigerate overnight. Bake for 45 minutes at 350°. Let stand several minutes before serving.
Wash potatoes. Don't peel. Slice into 1/4 inch slices. Cook in boiling water until done. Preheat oven to 350°. Grease a 2-quart casserole dish. Place a layer of potatoes, cheese and bacon in casserole dish. Pour on 1/2 of the butter. Sprinkle with salt and pepper. Repeat layers. Heat in oven about 15 minutes.
Soften cream cheese at room temperature and cream it until it is soft. Add onion, baking powder, egg yolk, salt and pepper. Blend all ingredients thoroughly. Toast bread rounds. Spread deviled meat on the bread rounds. Place a heaping spoonful of the cream cheese mixture on top of the deviled meat. Place in a moderate oven (375°) until heated through, lightly browned, and puffy, about 8 to 10 minutes.
Remove stems from arugula. Wash, dry and chill. Cook penne, drain and add salt and pepper, basil and olive oil. Chill. Mix tomatoes, scallions or onion, Mozzarella and garlic. Chill. When ready to serve, add penne and tomato mixes to arugula. Toss well. Adjust seasoning; add more oil if necessary. Serves 4.
Season squash with salt and pepper. Saute onion, celery and pepper in butter, then stir in crumbled cornbread and milk and squash. Next add chicken soup; pour in proper size pan and bake at 350° until brown, about 20 minutes. This is a meal without meat and it's very good when served with pinto beans.
Preheat oven to 350°. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, using electric mixer, beat together margarine, pudding mix and sugar until combined. Beat in eggs one at a time, beating after each addition until well blended. Beat in vanilla. Add flour, baking powder and salt and beat until blended; fold in raisins. Pour batter into sprayed pan and bake for 20 minutes (until a cake tester, inserted in center, comes out clean). Remove cake to wire rack and let cool. Cut cake in half and cut each half into 6 equal bars. Yield: 12 bars.