HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown ground chuck. Add chopped onion and green pepper; saute. Add chili seasoning mix and tomatoes. Simmer 15 minutes. Remove from heat; stir in shredded cheeses and olives. Turn into 9-inch square dish. Prepare the corn bread mix according to directions. Arrange spoonfuls on top. (Extra can be made into muffins.) Bake in preheated 425° oven for 15 to 20 minutes. Let stand for 10 minutes before serving.
Saute in oleo first five ingredients. Add all other ingredients. Simmer, covered, for 45 minutes. Add 1 pound deveined shrimp and 1 pound crab meat. Cook slowly 30 minutes more. Serve over cooked rice. (Makes 6 to 8 servings.)
Unroll crescent rolls; form together edges on large pizza pan. Bake per package directions for about 12 minutes; cool. Mix together the cream cheese, dressing mix and mayonnaise; beat until smooth. Spread on top of cooled crust. Place raw broccoli and cauliflower on top of cream cheese mixture; press down gently with hands. Sprinkle with cheese. Keep in refrigerator until ready to serve. Additional raw vegetables may be added or substituted for broccoli and cauliflower.
Put all ingredients except milk and chives in saucepan and simmer covered, until potatoes are tender; about 15 minutes. Add milk. Simmer uncovered 5 minutes. Garnish with chives. Makes 5 cups.
Crust: Mix together graham cracker crumbs, a small amount of melted butter and 3 tablespoons sugar. Put crust in cupcake papers. Let set in refrigerator 20 minutes.
Mix yolks and other ingredients together. Fold in stiffly beaten egg whites. Bake at 350° until brown.
Mix apples and spices. Spread in greased pie plate (10 x 1 1/2-inch). Beat next 5 ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour over apples. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 65 minutes.
Cook the first five ingredients until vegetables are tender. Stir in remaining ingredients. Cook, covered, over low heat, until rice is done, about 20 minutes. Makes 6 servings.
Melt shortening; stir in flour. Add milk and cook over low heat until mixture thickens. Stir in turkey, vegetable, salt and pepper and heat thoroughly. Serve over biscuit or rice. Yield: 6 servings. Carbohydrate 23 g, protein 25 g, fat 15 g, calories 327. One serving = 3 meat low-fat exchange, 1 fat exchange, 1 vegetable exchange. Add a bread starch exchange for biscuit or rice.
Mix pudding and corn syrup together. Add milk and egg. Add pecans. Bake at 350° for approximately 45 minutes or until top cracks and is golden brown.
Drain all vegetables and combine. Mix vinegar and sugar together and pour over vegetables. Let stand overnight. Will keep 2 weeks if covered tightly.
Fry sausage until crumbled and done, but not brown. In a large bowl, combine sausage, onion, pork and beans and sugar. Dissolve ginger, salt and dry mustard in hot water. Stir into bean mixture. Pour into large 2 1/2 or 3-quart casserole. Bake, uncovered, at 350° for 1 hour.
Stir chicken, green and red peppers, onions, cream cheese and 1/2 cup salsa in saucepan on low heat until cheese is melted. Spoon 1/3 cup steak, chicken or turkey mixture down center of each tortilla; roll up. Place seam side down in lightly greased 12 x 8-inch pan. Stir cheese and milk in saucepan on low heat until smooth. Pour sauce over tortillas. Bake at 350° for 25 minutes.
Bake cake according to package directions in a 9 x 13-inch pan. Cool cake and poke holes in it with a drinking straw. Mix pudding and milk and pour in holes and over cake. Spread frosting over cake. Melt chocolate chips and Crisco in microwave and drizzle over frosting. Best if put in refrigerator overnight.
Cook hamburger meat and drain. Mix in flour, then French onion soup and simmer 5 minutes. Serve on bread.
Heat Sugar until melted and golden brown. Add Hot Water carefully. Add Brown Sugar and cook until mixture is like a soft ball. Pour over Popped Corn and roll into balls.
Add corn, salt, sugar, pepper, flour and melted butter; mix. Add beaten eggs and milk. Pour into a greased baking dish and sprinkle bread crumbs on top. Bake at 350° for 35 minutes.
On a large baking sheet, pat pastry into 11 inch circle. Pierce thoroughly with fork. Bake in 425° oven 8 minutes or until lightly browned. Cool.
Spread pecans in a single layer in a 9-inch square baking dish. Microwave on High, uncovered, for 5 to 6 minutes or until toasted. Set aside. Combine green pepper, onion and butter in a microwave-safe bowl. Cover with heavy-duty plastic wrap. Microwave at High for 45 seconds or until veggies are crisp-tender, stirring once. Drain and set aside.
Boil chicken broth. Add rice. Remove from heat; let stand 5 minutes. Add remaining ingredients together. Chill overnight and serve.
Beat the egg whites with salt until soft peaks form. By tablespoonfuls, gradually add sugar, beating very stiff. Fold in coconut and orange or lemon rind. Drop by spoonfuls onto cookie sheet, lined with aluminum foil (ungreased). Bake in slow oven at 325° for 20 minutes or delicately browned. Store kisses in an airtight container.
Combine onion and tomato soup. Cook rice; add to onion and soup. Add the juice from 1 can of shrimp, canned milk and 2 cans of shrimp. Heat through and serve. (Can also substitute shrimp with tuna, chicken, etc.)
Cook together the fat and flour, then add water (preferably warm) and seasoning to taste.
Grease 2 to 2 1/2-quart casserole dish. Crumble ground beef for first layer. Slice onion on this. Next, add sliced potatoes, then put a layer of drained corn. On top, spread soup as it comes from the can. Bake at 350° for 40 to 45 minutes or until potatoes are tender.
Mix together and drop by teaspoons onto buttered cookie sheet (1/2 teaspoon dough for each cookie). Bake at 375° for 8 to 10 minutes. Allow to "set" for a minute on cookie sheet before removing.
Dip cutlets in egg and then bread crumbs; set aside. Cook spinach or microwave and drain well. Add oil, garlic and 8 ounces of the Mozzarella cheese. Grease bottom of oblong dish with 1 tablespoon of butter. Place approximately 2 tablespoons of spinach mixture at thin end of cutlet. Roll and place seam side down. Drizzle remaining butter over stuffed, rolled cutlets in dish. Place in 350° oven for 30 to 40 minutes. Remove pan from oven. Place remaining Mozzarella on cutlets. Bake another 5 minutes. Yields 4 servings.
Mix the cream cheese, butter and confectioners sugar. In a separate bowl, mix the milk, pudding and vanilla. Combine all and fold in Cool Whip. Crush Oreos. Put half in bottom. Put in mixture and other half of Oreos on top.
Preheat oven to 350°. In mixing bowl, cream sugar and shortening. Beat in sour cream, eggs and vanilla. Stir in remaining ingredients until mixed. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake 10 to 12 minutes or until golden brown.
In blender or food processor at medium speed, puree all ingredients until smooth; place in small bowl. Cover and refrigerate about 2 hours. Let stand at room temperature about 20 minutes before serving. Makes 8 servings, about 2 tablespoons each.
Melt marshmallows together with milk, stirring constantly over medium heat. Chill until thickened. Blend in liqueurs. Whip the cream until stiff; fold in marshmallow mixture and food coloring. Pour into crust. Chill for at least 5 hours.
Mix first 8 ingredients together and top with cheese. Bake at 350° for 40 minutes.
Pour peaches into baking dish. Mix together flour, sugar, milk, melted margarine and cornstarch; mix thoroughly. Pour slowly around top of peaches. Bake at 400° for almost 1 hour or until golden brown. Juice will thicken when cobbler begins to cool. Recipe can be doubled for get-togethers. Top with favorite ice cream.
Mix all ingredients together. Brown in a small amount of oil on medium heat. Makes about 8 to 10 patties. Can be warmed in oven after browned and served with mushroom or golden mushroom soup poured over them.
Combine the softened cream cheese with 1 cup of milk until well blended. Add pudding and other cup of milk; mix until pudding begins to thicken. Pour into pie crust and chill. Sprinkle with graham cracker crumbs.
Mix bran, flour, sugar, baking powder, cinnamon, salt and raisins together. Set aside. In a small bowl, beat egg whites; add milk, honey, oil and carrots. Add liquid ingredients to dry ingredients; mix only until moistened.
Combine dry ingredients and set aside. Beat eggs lightly. Add sugar, oil and vanilla. Beat until creamy. Add zucchini and pineapple. Add dry ingredients, nuts and raisins. Pour batter into 2 greased loaf pans. Bake at 350° for 1 hour. Cool before removing from pans. Can be frozen.
Soak crumbs with milk until moist. Add 1 tablespoon melted butter. Add ingredients. Bake 30 minutes at 350°. Knife inserted must come out clean. May be doubled.
Cream butter and sugar. Add peanut butter, then add eggs and beat well. Add vanilla. Sift soda and flour together. Add to the mixture.
Cream the margarine, sugar and salt. Stir in the flour. Put into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° until lightly browned, about 15 minutes.
Combine sugar, milk, butter and cocoa. Let boil for 1 1/2 minutes. Remove from heat. Add rest of ingredients. Drop by teaspoon onto wax paper to cool.
Brown hamburg; drain. Add rest of ingredients; add water. Cook about 1 hour, then add rice last and chili beans. Cook 10 minutes.
Cook onion in small amount of fat until tender, not brown. Add ground beef and seasonings; brown lightly. Add green beans, corn and tomato soup and pour into 1 1/2-quart casserole dish. Top with cheese. Bake at 425° for 15 to 20 minutes. Serves 8.
Mix all together. Cook in 400° oven until done. Always cook in muffin pan.
Place peppers in 2-quart (12 x 7-inch) glass baking dish; set aside. Combine remaining ingredients, except shredded cheese, in medium bowl; mix well. Spoon meat mixture into green pepper halves. Cover with wax paper. Microwave for 24 to 26 minutes on Roast, or until meat is well done (about 140°). Top with shredded cheese and continue cooking on Roast until cheese is melted. Makes about 6 servings.
Heat pineapple; add lime Jell-O and cream cheese. Mix thoroughly, then add ice cream and nuts.	Put red maraschino cherries on top for garnish.
Combine soups, water and 1/4 cup butter in bowl; mix well. Layer chicken, stuffing mix and soup mixture, 1/2 at a time in greased 9 x 13-inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 400° for 45 minutes.
Stir flour, salt, baking powder and soda together. Set aside. In large mixing bowl beat sugar and margarine until light and fluffy. Add eggs and vanilla; beat well. Stir in dry ingredients. Mix thoroughly. Add 2 cups crushed Kellogg's flakes and chocolate and butterscotch morsels. Drop by slightly rounded teaspoonfuls into remaining crushed cereal, coating dough completely. Place on greased cookie sheet about 2 inches apart. Bake at 350° about 15 minutes or until golden brown. Cool on wire racks.
Beat cream cheese with electric mixer until creamy. Blend in remaining ingredients except walnuts and paprika. Spread mixture in 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375° for 20 minutes. Makes approximately 3 cups.
Mix and bake in flat pan or layers at 350° until done. Heat 1 cup milk and 3/4 cup sugar. Cook 5 minutes and add 1 cup coconut. Pour on cake.
Melt all together and then let cool. After cooled, mix in 1 large container of Cool Whip and place in a baked pie shell and chill. Serve.
Combine all ingredients and mix well. Pour into a greased casserole dish. Bake at 350° for about 1 hour or until firm.
Beat butter and sugar until fluffy. Add flour and mix well. Press this onto bottom and halfway up sides of bottom. Bake at 375° for 12 to 14 minutes until lightly browned. Cool. Reserve 2 tablespoons nuts for topping. Sprinkle remaining nuts on bottom of baked crust.
Blend sour cream with remaining ingredients. Serve chilled. Especially good with saltine crackers. Makes 3 1/2 cups.
Combine eggs, sugar, butter, vinegar, vanilla and salt. Beat well. Stir in coconut. Pour into unbaked pastry shell. Bake at 325° for 45 to 50 minutes or until set.
Combine all ingredient. Pour into bottom of a baking dish. Pour cooked fruit over the batter. Bake at 350 or 25 to 30 minutes or until done.
Drain and chill corn. In a large bowl, mix corn, red onion, green pepper and parsley. In a small bowl whisk together sour cream and broth. Add vinegar; whisk to blend. Whisk in mayonnaise; beat until light and frothy. Toss cream mixture, salt and pepper with vegetable mixture. Chill. When ready to serve, garnish with tomato, bacon and green onion. Serves 8.
Melt butter or margarine. Saute peppers, onions, celery and garlic. Add tomato sauce with chopped tomatoes and fresh, diced tomatoes. Add water and simmer.
Brown ground beef in skillet with chopped onions and pepper. Drain off grease and add ketchup to mixture and cook for about 2 minutes. Remove from heat.
Combine all ingredients except parsley, basil and chives in a saucepan. Bring to a boil, lower the heat and cover. Simmer for 40 to 50 minutes. Add minced herbs to taste.
In food processor, puree spinach, Feta, butter and jalapeno until it is a paste.
Preheat oven to 450°. Mix broccoli, soup, 1 cup milk, ham and onion powder in ungreased 13 x 9-inch baking dish. Mix Bisquick and milk. Pour evenly over mixture in dish. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until golden brown. Let stand 5 minutes. Serves 8 to 10.
In medium bowl combine soy, garlic, ginger and beef. Toss to coat well. Marinate 1/2 to 1 hour. In medium skillet, heat 2 tablespoons oil. Add beef mixture and broccoli, stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir until vegetables are tender-crisp. Blend water, cornstarch, bouillon and salt. Stir in beef mixture. Cook until thickened and translucent. Mix stir-fry mixture with pasta noodles. Serve hot. Enjoy.
Boil potatoes until tender. Cool, peel and mash. Add remaining ingredients. Put into baking dish. Bake at 350° about 30 minutes. Top with marshmallows and brown.
Wash and drain chicken and turkey parts. Remove head and shells from shrimp. Put in cold water for later. Boil chicken gizzards in the gumbo pot. Add onion, celery, garlic, Season-All, salt and pepper. Cook until the onion is clear. While the gizzards are boiling, slightly brown all meats. Place the meats aside for later. Now make a roux by browning flour in cooking oil in another skillet. Do not overbrown roux. If it is too dark, discard and make again, stopping when it is a golden brown.
Mix all ingredients except shells and sauce. Stuff mixture into shells. Coat bottom of a 9 x 13-inch pan with a little sauce. Put stuffed shells in the pan, open side up. Pour sauce over the shells. Cover and bake at 400° for 30 minutes.
Peel, cut out seed and cut cucumbers into lengthwise strips. Soak 24 hours in 2 gallons of water with 2 cups of lime added.
Early in day, peel and slice eggplant; then place slices on plate, salt and leave for several hours until bitter juice comes out. In stew pot, fry stew meat and onions until meat is brown. Add 3 cups water, salt, pepper, turmeric, garlic and lemon to meat. Boil 5 minutes, then add tomato sauce. Cook on medium heat (an even simmer) for about 2 hours or until meat is tender. Add yellow peas and simmer 30 minutes more until peas are soft (not mushy). While stew meat is simmering, wash eggplant and dry off. Fry eggplant seasoned with turmeric in skillet until golden brown. Drain off excess oil with paper towels. When peas are done, add eggplant to meat. Serve with rice.
Strip the membrane from each rib slab by running a paring knife under a corner of the membrane, grasping it with a dry paper towel and pulling it off in a single motion to the end of the rib slab. Salt each slab sparingly on both sides with "Charlie's" 30 minutes before grilling. After grilling, separate ribs by cutting through the meaty portion between each bone.
Brown ground beef; pour off grease and mix together tomato soup, green beans and ground beef. Pour into a baking dish; mix plain flour and buttermilk together. Make a dough mixture. Put on top of soup, green beans and ground beef. Pour dough mixture. Bake at 350° to 400° for 35 to 45 minutes or until top is brown. Serve.
Mix ingredients; pour over bacon. Cook until thickened. Pour over endive, escarole, dandelion or lettuce.
Preheat oven to 350°.	Combine all ingredients; place in lightly greased 4 1/2 x 8 1/2 x 2 1/2-inch loaf pan or shape in loaf form and place in 1 quart lightly greased baking dish. Bake 45 to 60 minutes or until done. Serves 4.
Melt butter in 10-inch skillet on medium heat. Add eggs. Lift edges of eggs as they cook. Let uncooked portions run under cooked part. Cook until set. Put filling on 1/2 of omelet and fold over. Makes 2 servings.
Cream sugar and shortening; add eggs and bananas. Beat well. Add Bisquick and nuts; stir until well blended. Pour into well greased and floured loaf pan. Bake at 350° for 1 hour. Remove from pan. Cool on rack before slicing.
Cream sugar, oleo and Crisco. Add eggs, one at a time. Sift flour and baking powder. Add flour and milk alternately. Add flavoring. Bake at 350° for 1 hour and 15 minutes in a greased and floured tube cake pan. Do not open oven until cake has baked at least one hour or it will fall!!!
Mix oil, vinegar, sugar, salt and parsley. Cut up the lettuce, celery and onions. Heat 2 tablespoons sugar with the almonds until crystalized. Mix all ingredients only when ready to serve.
Prebake pie shell at 350° for 10 minutes. Fry (or bake) bacon until crisp; crumble into small pieces to yield 3/4 cup. Combine eggs, milk, nutmeg, onion, salt and pepper. Beat well. Sprinkle prebaked pie shell with cheese and bacon; pour in egg mixture. Bake at 350° for 35 minutes or until knife inserted in center comes out clean. Serves 6 to 8.
Crush cookies with rolling pin (reserve a few crumbs to sprinkle on top of pie) and mix with melted butter. Press into a 9-inch pie plate and chill in freezer. Place marshmallows and milk into double boiler. Heat until melted. Remove and cool. Add creme de cacao and creme de menthe. Fold in whipped cream. Pour mixture over crust and freeze overnight. Sprinkle reserved crumbs over pie. Cover with foil and keep frozen until time to use. Remove from refrigerator 5 to 10 minutes before serving.
Thaw and drain frozen vegetables. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Peel and slice tomatoes. Chop onions and bell peppers. Mix with all other ingredients. Cook until mixture thickens like catsup. Pour into jars and seal.
Mix ingredients well. Pour into an unbaked pie shell (9-inch). Bake in 350° oven for 45 to 50 minutes. Cool and top with whipped cream or ice cream if wanted. Served plain is real good.
Peel and grate potatoes raw. Add other ingredients in order given. Drop by tablespoons and fry to a golden brown in butter or other shortening.
Brown onions, white bottoms of green onions and bell pepper in butter. At the same time boil dove breasts for 15 minutes; drain and season with Worcestershire sauce and Season-All. When onions are golden brown, add doves, garlic and 1/2 green onion tops. Cook 10 minutes. Stir to keep from sticking. Add 1 cup water. Cover and cook on low fire for 30 minutes. Stir frequently. Doves will cook in onion juice and water. Add rest of onion tops and 1 more cup of water. Cook 15 minutes. Serve with pot of white beans and rice and French bread.
Make syrup of sugar, water, cinnamon and nutmeg; add butter. Pare apples and remove core with peach pitter, leaving apple whole. Sift flour, salt and baking powder; cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick and in 5-inch squares. Place apple on square of dough; fill center with cinnamon candies. Dot with butter, fold corners to center, pinch edges together and seal. Place an inch apart in greased baking pan. Pour over syrup. Bake in moderate oven at 375° for 35 minutes.
Cube leftover bread and place the cubes on a paper towel in your microwave. Microwave on High power until they are hard, about 1 minute. Combine dried herbs and spices of your choice. For example, basil, thyme, parsley, paprika and pepper. Place in paper or plastic bag with the hardened cubes. Shake well.
Dissolve yeast as directed. Combine with sugar, set aside. Sift together dry ingredients. Work in shortening. Add liquid mixture (yeast mixed with water and sugar). Add extra flour as needed to make workable. Roll out/ cut with biscuit cutter. Place on baking sheet. Brush with melted butter. Let rise until double in size. Bake at 450° for 15 minutes.
Combine eggs, oil, sugar and vanilla in mixing bowl. Beat until thick and creamy. Stir in zucchini and pineapple. Combine rest of ingredients in mixing bowl. Mix well; add to zucchini mixture. Pour in a 9-inch loaf pan. Bake at 350° for 1 hour.
Wrap water chestnuts in bacon (hold with toothpicks). Mix Teriyaki sauce and a little minced garlic. Pour over chestnuts. Marinade for 1- 1 1/2 hours (don't over marinade). Drain. Cook at 400° until bacon is done.
Cook and debone chicken. Cut up chicken and place in baking dish. Heat broth and soup until smooth. Place aside. Mix other ingredients. Pour broth over cut up chicken. Pour flour mixture over it all. Bake 30 minutes at 425° until crust is brown.
Soften yeast in about 1 cup warm water and 1 tablespoon sugar. Add butter, sugar and salt to 1 cup scalded milk. Use the other cup of milk to slowly cool the scalded milk to lukewarm, stirring continuously. Add yeast, eggs and flour to make stiff batter. Add remaining flour and knead. Let rise to double the bulk. Roll out to 1/4 to 1/2-inch thick. Cut with round cookie cutter; fold in half and bake on greased cookie sheet at 375° for 25 minutes.
Cook broccoli according to directions and drain. Add remaining ingredients, mix well. Pour into casserole dish, top with crushed Ritz crackers. Bake 45 minutes at 350°.
Mix all ingredients together and chill. Makes approximately 48 (4 ounce) servings. Excellent source of vitamin C.
Coarsely shred cabbage; set aside. Melt butter in a heavy skillet. Add apples; cook them, stirring, for about 3 to 5 minutes, until they begin to soften. Mix in the lemon juice, brown sugar, vinegar, salt, pepper and cloves. Add cabbage; stir-fry until the cabbage is tender but still crunchy, about 5 to 6 minutes. Serve right away.
Heat soup and add gelatin. Whip cream cheese and add mayonnaise; blend into soup. Add celery, green pepper, onion and shrimp. Pour into oiled mold and let chill until firm.
Mix together first six ingredients	and pour into greased casserole dish. Blend soup and milk together and pour over all. Sprinkle	noodles on top and bake for 40 minutes at 350°.
Dissolve sugar in hot water in large covered freezer container. Cool. Add orange juice concentrate, water, lemon juice, pineapple juice and bananas; mix well. Freeze. Thaw for 2 to 3 hours before serving. Stir in ginger ale just before serving. Ladle into cups.
Place flour, sugar, soda, salt and spices in mixing bowl. Add oil and blend well. Add eggs, beating after each addition. Add vanilla, cubed apples and nuts; stir. Place in cold oven and turn heat to 275° for 10 minutes. Then turn to 350° and bake for 1 hour. Remove from oven and let cool before turning out.
Place carrots in skillet with tight-fitting lid, add water, salad oil, garlic salt and pepper. Toss lightly. Cover skillet and cook over medium heat 10 to 15 minutes or until tender, stirring occasionally. Remove from heat. Sprinkle butter substitute over mixture; blend and serve.
In 2-quart saucepan, melt 1/3 cup margarine; add sesame seed, parsley, celery salt and wine. Toss with stuffing mix. Place fish in 13 x 9-inch pan. Spoon stuffing mix over fillets. Cover with foil. Bake at 350° for 25 to 30 minutes. Remove foil and bake an additional 5 minutes.
Combine ingredients and roll into balls. Place in muffin tin and spread balls to form crusts.
Mix together first 4 ingredients and let congeal. Mix next 4 ingredients well and spread over congealed salad. This makes a large oblong Pyrex dish.