HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion and meat until tender; drain off grease. Combine all soups, Ro-Tel and taco seasoning with meat. Add Doritos, breaking into small pieces. Mix well. Add 1/2 cup cheese; mix. Sprinkle remaining cheese on top. Bake in large, oblong dish (13 x 9-inch) 30 to 45 minutes at 375° to 400°.
Brown beef or chuck and drain. Cook noodles and drain. In oblong casserole dish, place one layer of noodles with one layer of beef. Mix the soups together and spread 1/2 of this mixture over the beef. Sprinkle over this a little chili powder to taste. Repeat the layers: one layer of noodles and one layer of beef and spread the remaining soup mixture over this and sprinkle a little more of the chili powder. Bake at 350° just until hot and melted.
Add raisins to water and cook 30 minutes, drain. Add enough water to juice to make 2 cups. Combine tapioca, sugar, salt and liquid in saucepan and mix well. Bring mixture quickly to a full boil over direct heat, stirring constantly and pour small amount of slightly beaten egg, stirring vigorously. Return to saucepan and bring just to a boil. Remove from fire. Add butter, lemon juice and rind to raisin mixture. Cool slightly before filling shell. Chill if desired and cover with whipped cream.
Combine syrup, sugar, salt, butter and vanilla. Blend well. Add beaten eggs. Pour into unbaked pie shell. Sprinkle pecans on top. Bake in preheated oven at 350° for 45 minutes. Cool. Serve with whipped cream or ice cream.
Combine lettuce, cucumber, tomato, onion and cheese in a large serving bowl. Whisk together oil, lemon juice, oregano and salt in a small bowl. Pour over lettuce mixture ; toss until coated. Serve immediately. Makes 6 servings.
Cook squash as per package instructions. Add remaining ingredients and pour into pita dough lined pan.
Place a layer of apples, then bread crumbs and half of sugar in a greased baking dish. Repeat and sprinkle cinnamon over top. Add 1/4 cup hot water. Cover and bake at 350° for 30 minutes. Remove cover and brown. Serve with Cool Whip.
Cream butter and sugar until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Pat or spread dough evenly over bottom of ungreased 15 1/2 x 10 1/2-inch pan. Bake in preheated 350° oven for 20 minutes, or until lightly browned. Cool. Spread crust with Cream Cheese Topping. If desired, sprinkle top with almonds. Continue to bake in preheated 350° oven for 30 to 35 minutes. Cool completely before cutting into diamonds. Makes about 4 dozen.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Sift flour, salt and soda. In a large bowl, cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each. Add vanilla. Add sour cream and flour alternately, beginning and ending with sour cream. In a small bowl beat egg whites until stiff moist peaks form when beaters are slowly raised. Gently fold egg whites into batter. Turn into prepared pan. Bake 1 hour or until wooden pick inserted comes out clean. Cool in pan for 15 minutes. Turn out on rack to cool completely.
Mix all ingredients and bake in a casserole dish at 350° for one hour. Stir once after 30 minutes.
Steam the cabbage until tender, but not limp. Fry the bacon until crisp and set aside. Saut the onions in the bacon grease. Add the cabbage to the sauted onions; cover and cook until tender on medium heat. You may need to add a little water depending on the water content of the cabbage. Sprinkle with crumbled bacon. Enjoy! Serves approximately 8.
Put broccoli in baking dish; sprinkle Minute rice over broccoli. Pour cream of celery soup over broccoli-rice mixture. Add Velveeta cheese strips over top of casserole. Bake at 350° for 45 minutes covered.
Allow cheeses and margarine to soften to room temperature. Mix all ingredients except nuts. Return mixture to refrigerator to harden slightly. Roll into 3 equal balls and roll in pecans.
Mix all ingredients with the exception of the margarine. Pour into greased casserole dish and pour melted margarine over the mixture. Bake at 350° for 1 hour or until the top is lightly browned.
Saute onion in oleo until limp. Add celery and bell pepper. Add soups. Add diced chicken, salsa and sour cream. Simmer 5 or 10 minutes. In a 9 x 13-inch pan, layer chips, chicken mixture and cheese. Bake at 325° for 1 hour, covered.
Spray 10 muffin cups with nonstick spray. Set aside. In a medium bowl, stir together the unbleached flour, whole wheat flour, oat bran, baking powder, cinnamon and allspice.
Preheat oven to 400°. Cream together butter, sugar, and brown sugar. Mix in egg, then the buttermilk and vanilla. Combine the dry ingredients. Stir into creamed mixture. Chill dough for 1 hour. Drop mixture by rounded teaspoon 2 inches apart on lightly greased baking sheet. Combine topping ingredients and sprinkle on top of cookie dough. Bake at 400° for 7-9 minutes or until set.
Melt butter over low heat. Add 2 cups vanilla chips but do not stir mixture. Set aside to cool. Beat eggs until foamy. Gradually add sugar, beating until lemon color. Stir in butter and chip mixture. Add 2 cups flour, salt, almond extract and mix on low speed. Spread half of the batter in a greased and floured 9X13 pan. Set other half of batter aside. Bake at 325 degrees for 15-20 minutes, until golden. Stir 2 cups vanilla chips into remaining batter. Melt raspberry preserves and spread over cooked layer. Spread remaining uncooked batter over preserves and sprinkle with sliced almonds. Bake at 350 degrees for 35 minutes.
Preheat oven to 350°. Melt butter and chocolate, remove from heat. Stir in sugar; blend in eggs, one at a time. Stir in flour and nuts; mix well. Spread in greased 8x8 inch pan and bake for 30 minutes. Be careful not to overbake.
Dice vegetables and mix together. Mix salad dressing and seasoning. Pour over spaghetti and mix. Refrigerate. Will keep up to a week.
Cream butter, Crisco, sugar and eggs. Add all dry ingredients with milk. Mix well. Bake in greased and floured tube cake pan at 325 for 1 hour and 20 minutes.
Combine shortening, sugar, gelatin, eggs and vanilla. Mix thoroughly. Stir in remaining ingredients. Mix well. Roll in balls; place 2 inches apart on a greased cookie sheet. Dip the bottom of a glass jar in sugar and flatten each cookie. Bake at 400° for 5 to 6 minutes.
Cook macaroni in boiling salted water until barely tender, following package directions; drain, reserving 1/2 cup cooking water. Place macaroni in buttered baking dish. Preheat oven to 400°. Mix Mozzarella, Cheddar and Swiss cheese together. Add cheese mixture to hot macaroni; toss lightly. Mix buttered reserved hot cooking water together; pour over macaroni. Sprinkle macaroni with grated Romano or Parmesan cheese. Bake for 15 minutes. Remove from heat and serve.
In a microwave, cook the carrots in the water until tender. Save the juice. Cook cabbage until done. In a blender, combine the cabbage, carrots and juice from carrots. Blend until ingredients become a drinking consistency. Salt to taste.
Mix crumbs and sugar.	Stir into melted butter and mix well. Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour or bake in moderate oven at 375° for 7 minutes.
Combine flour, soda, cinnamon, salt, baking powder and nuts in bowl; set aside. Beat together until creamy the eggs, sugar, oil and vanilla. Stir in zucchini and pineapple. Add coconut if desired. Add and stir dry ingredients from first bowl until moist. Spoon into greased and floured mini pans. Bake at 350° (5 to 6 mini pans) for 45 minutes.
Mix together butter and flour. Press on bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Let it cool.
Place graham crackers between 2 pieces of wax paper. Crush with rolling pin. Mix with 1/4 cup sugar and 1/4 cup butter. Line bottom and sides of 9-inch spring-form pan with this mixture. Bake 10 minutes in preheated 400° oven. Cool.
In blender begin with crushed ice and orange juice. Slowly add 1/2 container of yogurt, then one scoop of protein powder. Mix until well blended. Add 5 to 6 strawberries and 1/2 banana. Continue to mix until all ingredients are well blended and frothy. Spoon into cup. Serve with straw and enjoy.
Put half of this batter in 9 x 13-inch pan. Spread filling on this and then add rest of batter. Bake for 30 minutes at 350°. When bars are cool, sprinkle with powdered sugar.
Separate the sliced onions into rings and put into greased crock-pot. Sprinkle onions with salt and pepper and half the crushed crackers. Add cream and dot with butter. Sprinkle remaining crushed crackers over top. Top with cheese slices. Cover and cook on high 1 hour, then low 2 to 4 hours.
Cook onion and celery in margarine until tender. Add oysters and cook until edges begin to curl. (I chop the oysters.) Add remaining ingredients. Mix lightly but thoroughly. Makes 2 cups stuffing, enough for a 4 pound fish or chicken.
Place in saucepan brown sugar, milk, shortening and salt. Bring slowly to full rolling boil, stirring constantly. Boil 1 minute. Add vanilla and beat until thick enough to spread. If frosting becomes too thick, thin with 1 tablespoon cream.
Break lettuce into 9 x 13-inch dish or pan. Top with desired amounts of green onion, green peppers and celery. Layer package of cooked green peas. Mix Miracle Whip and sugar. Spread this on top of peas. Sprinkle crisp (broken in small pieces) bacon on mayonnaise mixture. Then add cheese over top. Cover with plastic wrap and refrigerate overnight. Mix before serving.
Shell and clean shrimp. Split down the back to butterfly, leaving tails on. Make batter by combining remaining ingredients. Dip shrimp in batter, a few at a time. Cook in deep fryer of hot oil at 375° for 3 minutes. Serves 6 to 8.
Mix well and pour into an unbaked pie crust. Bake at 300° for 45 minutes.
Brown ground chuck in skillet; drain off fat and put beef in crock-pot. Brown bacon and onions; add with remaining ingredients to crock-pot. Stir together well. Cover and cook on low 4 to 8 hours. Great with cornbread!
Thaw hash browns. Mix with remaining ingredients and place in greased dish. Bake at 350° for 1 hour. Garnish with bacon bits, if desired.
Combine ingredients, place in loaf pan (greased) and bake in a 350° oven for 30 to 40 minutes or until golden brown and tests clean.
Cream margarine, Crisco and sugar well at high speed. Add flour one tablespoon at a time. Beat after each. Add milk and vanilla. Beat real well. It will get light and fluffy.
Mix ingredients in order given. Bake in greased 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes. After baked dust with powdered sugar.
Combine cream cheese and 1/2 cup sugar; beat until smooth. Add egg, 1/8 teaspoon salt and chocolate chips. Stir and set aside.
Sift flour with sugar. Stir in cornmeal. Add eggs, milk and oil. Beat by hand or mixer just until smooth. Pour into greased pan. Bake at 425° for 20 to 25 minutes.
Mix all ingredients thoroughly. Shape into a loaf. Put in shallow baking pan. Bake at 350° about 1 hour. Top with tomato slices and 1/2 cup grated cheese. Bake 10 minutes more.
Saute in 1 stick of butter, celery, bell pepper, onion, garlic, parsley and green onions. Add rice and shrimp to vegetables. Add Cheddar cheese soup, mushroom soup, pimentos and black pepper. Put in 2-quart buttered casserole dish. Top with toasted bread crumbs. Bake at 350° for 30 minutes.
Put flour in pan plus sugar and salt. Sprinkle yeast on flour. Add water. Mix. While in sticky stage, add oil. Knead on table (floured) about 1/2 hour. Grease a pan about 3 times larger than the dough. Place dough in the pan. Cover and let rise about 2 to 3 hours. Punch down. Grease bread pans. Form the dough; place in bread pans. Let rise again 1 to 2 hours. Bake at 375° until nicely browned.
Lightly grease 13 X 9 inch pan with margarine. Microwave margarine on high for 1 minute. Add sugar and milk. Stir well. Microwave on high for 5 minutes, stirring after 3 minutes. Stir. Microwave on high 5 1/2 minutes, stirring after 3 minutes. Stir. Gradually stir in chips until melted. Stir in remaining ingredients. Spread in pan. Cool. Cut in squares.
Grease bottom of 13 x 9-inch pan. Place coconut and nuts in pan. Mix cake mix as directed on box. Pour over nuts and coconut. Mix softened margarine, cream cheese and powdered sugar. Pour over top of cake batter. Bake at 350° for 55 minutes.
Cream Crisco and sugar until real fluffy. Add other ingredients in order given. Beat egg whites until real fluffy, but not dry. Beat in last. Bake 1 hour in slow oven (325°) for 10 minutes. Before cake is done, glaze with white simple syrup and decorate with mixed glazed fruit.
Combine all ingredients. Cover and refrigerate overnight. Serve in hollowed out red cabbage or round bread loaf. Serve with crackers.
Mix candy evenly into a bowl of large Cool Whip. Place in a baked pie shell and chill. Serve.
Saute ground chuck and onion. In a crock-pot, make three layers of ingredients with meat on bottom to cheese on top. Slow cook for 5 hours.
Mix brown sugar and butter. Pour in bottom of cake pan. Place pineapple slices in this mixture. Mix flour, baking powder and salt together. Mix butter, white sugar, egg and vanilla together. Alternately mix flour mixture and milk into egg mixture. Pour carefully on top of sauce already in pan. Bake at 350° until cake is done. Remove from oven and turn over on cake serving dish. Let cool. A round 9-inch pan is good to use.
Mix in 11 x 13-inch pan the first 5 ingredients. Pour over the oil, vinegar and vanilla. Add water and stir with a fork. Bake at 350° for 35 minutes. Do not remove from pan.
Mix all ingredients together, except oyster crackers, in large bowl. Add to oyster crackers and mix. Let stand 2 hours.
Mix 1 cup bran and water and let stand 1/2 hour. Cream together margarine, salt and sugar. Add eggs. Add buttermilk and mix. Add dates, raisins and nuts. Add flour, baking soda and 2 cups 100% bran and stir until just blended. Add bran and water mixture. Stir only to blend. Bake at 350° for 20 to 25 minutes. Makes 24 to 30 muffins.
Combine scalded sour cream, sugar, butter and salt. Mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl. Stir in sour cream mixture and eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured board and knead 4 or 5 times. Roll each into a 12 x 8 inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1/2 inch margin around edges. Carefully roll up jellyroll fashion, beginning at the long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheets. Make 6 X-shaped cuts across top of each loaf. Cover and let rise in a warm place for 1 hour or until doubled in bulk. Bake at 375° for 15-20 minutes. Spread with glaze while warm. Yields 4 loaves.
Add softened ice cream and Cool Whip to Oreos and mix in mixer. Freeze in 9 x 13-inch Pyrex casserole dish. Take from freezer when ready. Serves 15.
Flake salmon, reserving liquid and remove bones and dark skin. Combine with remaining ingredients. Moisten with salmon liquid. Spoon into a greased loaf pan and bake at 350° for 35 minutes.
Put the garlic in the blender and whirl at high speed. Add the basil, olive oil, nuts and salt and mix until well blended, but still with a bit of texture. Use a spatula to scrape down the sides and blend once more. Check for seasoning. Remove to a jar. Stir in the cheese by hand when ready to add to a dish. Makes about a cup.
Mix together all ingredients and pour into lightly greased casserole dish. Sprinkle top with dill weed, Parmesan cheese and garlic salt. Cover. Bake at 400° for 30 minutes.
Cut vegetables in chunks or medium pieces. Place carrots, beans, celery and cauliflower in salt water brine overnight. In separate bowl, place peppers, green tomatoes, onions and cucumber in salt water overnight. Combine oil, vinegar, sugar, salt, pepper and anchovies in large kettle. Bring to boil; continue cooking 20 minutes. Add drained vegetables and cook 10 minutes. Add tuna, olives, mushrooms and tomato paste. Cook an additional 5 to 10 minutes. Pack while hot in sterilized pint or half-pint jars. Process jars 10 minutes.
Place water and salt in bowl.	Mix dry yeast and cake mix together. Add to	warm water. Add flour and mix well. Grease bowl; cover and let stand for 1 hour. Shape into rolls and let stand until they are double in size. Bake at 350° for 20 minutes or until done.
Brown beef and onion. Drain. Cook bacon; drain. Cut in 1-inch pieces. Add other ingredients in large crock-pot. Cook on low 3 hours.
Preheat oven to 350 degrees. Mix all together. Pour into a 4 c. souffle or casserole dish. Bake 45 minutes until golden brown and bubbly. Can be made ahead of time and refrigerated up to 24 hours. Serve with crackers or tortilla chips.
Mix in punch bowl. Add ice ring made of lemonade, lemon and lime slices and maraschino cherries.
In large bowl, mix cake mix, vanilla pudding, 1/2 cup orange juice, 1/2 cup water, 1/2 cup oil and 4 eggs. Bake in greased Bundt pan at 350° until done. Let cool one hour. While cooling, cook in small saucepan 1 stick butter, 1/2 cup orange juice and 1/2 cup sugar. Pour over cake. This cake is very moist and delicious.
Place chicken breasts in greased 11 x 7 x 2-inch baking dish. Sprinkle with salt and pepper. Bake in 375° oven 25 minutes. In bowl stir together soup and mayonnaise. Stir in next 3 ingredients. Add macaroni; toss to coat well. Remove chicken from baking dish. Stir cooking juices into macaroni. Spoon into baking dish. Top with chicken. Mix remaining ingredients. Sprinkle over chicken and macaroni. Bake in 375° oven 20 minutes or until bubbly. Makes 4 servings.
Cook spinach; drain. Mix spinach with sour cream and onion soup mix. Pour into a buttered baking dish. Sprinkle with stuffing crumbs. Bake at 350° for 20 minutes.
Combine rice, vinegar, salad oil, onion, curry powder and salt and refrigerate for 3 hours. Add celery, peas and Miracle Whip. Mix well and chill.
Grease a 13 x 9 x 2-inch baking pan. In a 3-quart microwaveproof bowl, stir in corn syrup, sugar and peanut butter until blended. Microwave on "High" for 3 to 5 minutes or until entire surface is bubbly. Add cereal; toss to coat well. Press into prepared pan. Cool. Cut into 2-inch squares. Makes 32.
Cream shortening. Add sugar and eggs, creaming after each addition. Add banana and flour to which soda and salt was added. Pour into greased loaf pan. Bake at 350° for about 50 minutes or until done.
Place above ingredients in crock-pot the night before you wish to serve barbecue. Cook on low overnight. In the morning, remove meat; shred with fork. Remove cloves. Return to crock-pot with 1 bottle of Kraft hickory smoke barbecue sauce and 1 bottle of regular barbecue sauce. Cook 2 to 3 hours on low. (Can be cooked all day.) Serve on hamburger buns.
Mix sugar, butter and peanut butter by mixer. Roll into balls on waxed paper and chill. Melt chocolate and wax. Dip peanut butter into chocolate and chill.
Cut fruit into bite size pieces and drain. Save juice. Mix pudding in juices. You may add orange juice to mixture to get the desired consistency. Mix all together and chill. Keep refrigerated.
Cook the rice according to package directions. Transfer to bowl. Cover and chill. Add corn, green pepper, cucumber and onion to rice; mix well. Blend oil, vinegar, sugar, salt and pepper. Add to rice mixture; mix well. Top with tomato.
Make into patties and fry in skillet with about 1 inch of hot oil. Will look like hash browns.
Saute onions in butter; set aside. Beat eggs in a large bowl; add stuffing mix, spinach, 1/2 cup Parmesan cheese and onions. Form into balls and roll in remaining cheese. Bake at 375° for 20 minutes.
Sift flour, baking soda and baking powder into a bowl. Place in a blender the eggs, shortening, sour milk, lemon juice, bananas, sugar and salt. Blend smooth. Add nuts and blend 15 seconds longer. Pour over dry ingredients and stir lightly together. Bake in greased pan at 350° for 45 minutes or until done.
Heat shortening, then add flour and stir constantly. Your roux should be dark brown when done. This is the secret for good gumbo. Add onion, garlic, green pepper and parsley stir until wilted. Add shrimp, tomatoes, water, seasonings and okra.	After it boils, turn down heat and simmer for 45 minutes hours. Then add crabmeat and cook for 15 minutes. Serve over steamed rice. This is better if made the day before. Serves 6 to 8.
Mix the potatoes, 1/2 cup melted margarine, salt, pepper, onions, soup and sour cream. Pour into a 9 x 13-inch pan. Top with a layer of grated Cheddar cheese, followed by the mixture of corn flake crumbs and 1/4 cup melted margarine. Bake at 350° for 45 minutes.
Melt the butter. Add flour and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Heat and stir sugar, syrup and 1 cup water in a heavy 3-quart saucepan until sugar dissolves. Cook over medium heat to soft ball stage (234°). Add nuts and 1/2 teaspoon salt. Cook to hard crack stage (305°), stirring often. Remove from heat. Quickly stir in butter and soda. Pour at once onto 2 well-greased (butter) cookie sheets, spreading with greased spatula. If desired, cool slightly and pull with fork to spread thin. Break up when cool. Makes 1 1/2 pounds.
Slice apples thinly in a 9 x 11-inch pan. Add melted butter. Mix together remaining ingredients and spread over apples. For a finishing touch, mix 2 tablespoons sugar and water together and drizzle on top of flour mixture. Bake at 400° for 30 minutes or until brown on top.
1st Layer: Melt oleo in an 11 x 13-inch pan and mix with flour and pecans. Press in pan. Bake 15 minutes at 350°.
Heat oven to 425°. In 4-quart saucepan over high heat, cook beans, salsa and corn for 6 to 7 minutes stirring frequently until hot. Meanwhile, arrange muffins on ungreased cookie sheet and place in oven to heat through for 5 to 8 minutes. Remove bean mixture from heat. Stir in 3/4 cup grated cheese until melted. Remove muffins from oven and sprinkle, if desired, with 1 tablespoon remaining cheese. Serve chili sprinkled with remaining cheese and accompanied by hot muffins. Makes 6 servings.
Heat stock in saucepan. Add rice. Cover and simmer until rice is tender, about 25 minutes. Beat eggs, lemon juice and 1/2 cup hot stock. Season; serve. Makes 1 quart.
Pare and slice carrots. Cube potatoes and sirloin tips. Place all, but barley, in a 4 1/2-quart Dutch oven or crock-pot. Add 2 cups water. In the crock-pot, cook 6 hours on low or 3 on high. Using a Dutch oven, bring to a boil, then cover and simmer 2 1/2 to 3 1/2 hours. During the last hour, add barley.
Using a large stockpot, fill water 3/4 of the way to the top. Add chicken breasts, whole onions, whole carrots and whole celery (stalks and leaves). Bring soup to a boil. Using favorite meatball recipe (or store bought) make meatballs and bake until done. Clean escarole (using leafy part for soup) and boil in salted water until leaves are dark green. When chicken is done, the soup is done. Remove all chicken, celery, carrots and onion. Add meatballs and escarole. Slice carrots and celery and return back to soup. Clean chicken and add to soup. To save time, meatballs and escarole can be prepared ahead of time and frozen until needed.
Cut shortening into flour, sweet potato, sugar, baking powder and salt. Stir in milk. Divide dough in half. Use one half for pie. Drop remaining dough by spoonfuls onto greased baking sheet. Bake until light brown, 12 to 15 minutes.
Combine water, butter, sugar and salt in saucepan. Bring to a boil. Add flour all at once, then over low heat, beat with wooden spoon about 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. Remove from heat. Continue beating about 2 minutes to cool slightly. Add eggs, one at a time, beating after each until mixture has satiny sheen. Stir in raisins.