HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Remove tops and seeds from peppers. Cook in boiling water 5 minutes. Drain upside-down.
Cook hamburger and onion together until well done. Tear up lettuce; wash and drain. Put in large bowl. Chop up tomatoes and add to lettuce. Stir drained beans into hamburger. Cook 2 minutes on High. Cool. Shred cheese. Drain grease from meat mixture. Add to lettuce mixture. Sprinkle with cheese. Crunch chips. Add to bowl, then add Catalina dressing. Mix it up. Ready to eat.
Brown beef, onion and seasonings in butter and add tomato sauce and cover. Simmer 15 minutes. Blend cream cheese and sour cream. Cook and drain noodles. Place in baking dish in alternate layers of noodles, cheese and sauce. Top with grated cheese and bake 20 minutes at 350°.
Brown hamburger in large skillet, breaking meat into small pieces and stirring for about 5 minutes. Drain grease off meat. Add corn, water, tomatoes and all seasonings and bring to a boil. Then stir in rice and boil about 2 minutes. Cover and remove from heat. Let stand 5 minutes before serving. Makes 4 servings. Goes well with a salad and cornbread.
Place chicken pieces in Dutch oven; barely cover with water, add salt and simmer until meat is tender. Remove skin and bones; set chicken meat aside, reserving the broth. Stir together the flour, baking powder, and salt; cut in shortening. Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about 40 minutes. Add meat and serve. Makes 6 to 8 servings.
Mix all ingredients together, except Miracle Whip. Now add 3 to 4 tablespoons Miracle Whip and toss together.
Brown beef; drain. Add onion and garlic. Cook until onion is clear. Add tomatoes, corn, chilies, olives, salt and chili powder. Heat to boiling. Pour into 2-quart casserole or 9 x 13-inch cake pan. Prepare corn bread according to package directions and pour over meat. Bake at 400° for 25 minutes or until corn bread is done.
Boil first 6 ingredients for 10 minutes. Take off heat. Let sit 1 hour. Fish all spices out, then add apple cider or apple juice, lemon juice and orange juice. Heat and serve.
Melt butter or margarine. Mix all other ingredients in the butter or margarine. Pour into a baking dish. Bake at 350° approximately 45 to 60 minutes. Serves 6 to 8. Enjoy!!
Put soup in saucepan and heat. While soup is heating, break bread in a large bowl with eggs, salt and pepper. Add soup and chicken broth. Mix well with chicken. Pour in a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Cream cheeses and 1/2 envelope taco mix with mixer. Spread on medium size pizza pan. (Optional: Brown ground beef with other 1/2 envelope taco mix and spread on top of cheese layer.) Top with shredded lettuce, tomatoes and olives. Serve with tortilla chips.
In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt. Heat water, honey and margarine until very warm (120° to 130°). Add to dry ingredients; beat at low speed until moistened. Increase speed to medium and beat for 3 minutes. Stir in enough remaining flour to form a stiff dough. Lightly spray bowl with nonstick spray. Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until dough is smooth and elastic. Place into prepared bowl, turning once to coat surface of dough. Cover; let rise in warm place 30 minutes or until doubled.
Crumble Oreos. Bring ice cream and Cool Whip to room temperature. Mix all ingredients together and freeze.
Boil celery 7 minutes in 1/2 teaspoon salt. In the meantime, dice water chestnuts and crumb crackers. Mix margarine, crackers and soup. Drain celery and mix with crackers and soup mix. Bake 25 minutes in a 350° oven.
Combine all ingredients. Chill in refrigerator 2 hours. Shape into 1-inch balls and serve. Store, tightly covered, in refrigerator.
Break eggs into large mixing bowl; add all remaining ingredients. Mix well as for meat loaf. Shape mixture into 4 patties, for main course; 8 smaller portions for an appetizer course. Saute over medium heat in skillet coated with no stick cooking spray (Pam) until crispy and browned, about 5 minutes. Turn patties and	continue to cook until browned	and cooked through, another 5 to 10 minutes. Keep hot until ready to serve. These are especially good with fresh tomato sauce and freshly grated Parmesan cheese, a green salad and French bread. Makes 2 main course servings or 4 appetizer servings.
Mix cake mix, butter, eggs and apricot nectar. Pour into greased tube pan. Blend softened cream cheese and 2 teaspoons apricot nectar together. Drop by spoonfuls onto top of batter. Bake at 350° for 1 hour.
Cook pie cherries, pineapple, sugar and flour, stirring continuously. Remove from heat and add orange jello. Chill. Then add nuts, bananas and brandy flavoring. Makes two pies. Use regular pie crusts and top with Cool Whip.
Put first 6 ingredients through food chopper. Then mix with cream cheese, Worcestershire sauce and milk. Form into several small rolls, then roll in chili powder.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour and sugar. Beat until well blended. Blend in melted butter. Stir in semi-sweet chocolate chips. Pour in unbaked pie crust. Bake 1 hour at 325°.
Boil potatoes with the bay leaf. Cool. Grate. Mix together the remaining ingredients. Blend into potatoes. Put into a 9 x 13-inch pan. Dot with a bit of butter and sprinkle with paprika. Bake at 350° for 45 minutes or until baked through.
Mix all ingredients together. Bake at 350° for 25 minutes. It is good cold in a sandwich. Can use pimento instead of red pepper.
Heat all spices, onions, water and vinegar in a pan until boiling. Boil 1 minute and then pour over roast. Turn to coat well. Cover and refrigerate 4 to 7 days. Turn meat twice daily.
Combine fruit, marshmallows and nuts; toss lightly. Combine cream and salad dressing; fold into fruit. Chill and serve on bed of lettuce leaves. Makes 4 to 6 servings.
Slice bread, but not all the way through. Cream together all ingredients, except Parmesan cheese and parsley. Spread between each slice. Sprinkle with Parmesan cheese and parsley. Wrap in foil and bake at 350° for 15 minutes. May have to open foil to brown.
Saute garlic and artichokes. Add green beans, 1/2 cup bread crumbs and Parmesan cheese to mixture until thick. Bake in microwave about 7 minutes.
Sift dry ingredients together. Cream Crisco, eggs and sugars; gradually add dry ingredients. Add nuts, coconut and chocolate chips. Drop onto greased baking sheet. Bake 15 minutes at 350°.
Cut potatoes in quarters. Put in bowl with oil and toss to distribute oil. Place potatoes in 4-quart casserole dish and cover with onion soup mix. Add soy sauce; mix around. Bake at 350° for 1 hour. Makes a tangy side dish.
Boil together sugar, oleo, milk and egg. Cool to lukewarm and add coconut, nuts and crumbs. Place this mixture on a layer of graham crackers in a 9 x 13-inch pan. Top with another layer of graham crackers and frost with a mixture of 1/2 cup oleo and 2 cups powdered sugar.
Cut potatoes lengthwise into thin 1/4 inch strips. Pat dry with paper towels. In a bowl, combine the egg whites, parmesan cheese and garlic powder. Add the potatoes; toss to coat. Place in a single layer in a 15 X 10 X 1 inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 375 degrees for 35 to 40 minutes or until potatoes are golden brown and tender, turning several times. Makes 4 servings.
Preheat oven to 375°. Mix milk and peanut butter until smooth. Add Bisquick and vanilla. Shape into 1-inch balls and roll into sugar. Place on ungreased cookie sheet. Bake 2-inches apart for 6 to 8 minutes, until light brown. Place Kiss into middle and press. Set aside to cool or in freezer for a few minutes.
Pour a can of peaches (or any fruit) in a long shallow casserole dish with the liquid. Sprinkle about half of the cake mix on top of the fruit and juice. Pour melted margarine over the top. Mix some sugar and cinnamon together and sprinkle over the top. Cook for 45 minutes to an hour at 450° or until the sides and top are brown.
Mix love and happiness. Add faith; blend in understanding, tenderness and patience. Add forgiveness. Toss in laughter. Generously serve the entire family.
Saute onion in small amount of oil. Mix everything else together. Add green beans last. Bake at 350° for 40 to 50 minutes.
Measure and sift together three times the flour and 3/4 cup plus two tablespoons granulated sugar.
Discard skin and brown crust from fish; flake enough to equal 1 cup. Mix with remaining ingredients except dry bread crumbs. Form into croquettes. Roll in dry toasted bread crumbs. Place on foil-covered baking sheet. Bake at 450° for 12 to 15 minutes.
Stir together peanuts, sugar, syrup and salt in 1 1/2-quart casserole. Place in microwave over and cook 7 to 8 minutes, stirring well after 4 minutes. Add butter and blend well. Return to oven and cook 2 to 3 minutes more or until peanuts are golden brown. Add baking soda and vanilla and gently stir until light and foamy.
Mix pudding, Milnot and powdered sugar together. Pour into your ice cream freezer and fix according to your freezer's instructions. Yields 1/2 gallon.
Grind pepperoni in food processor. Add cream cheese and rest of ingredients. Blend well. Chill. Serve with favorite crackers.
Combine pineapple juice, sherbet and 1/2 of the French vanilla ice cream. Add ginger ale. When ready to serve, spoon in remaining ice cream. Yields 14 (1/2 cup) servings.
Preheat oven to 350°. Spray a baking dish (a heavy enameled, cast-iron dish with a nonstick surface is ideal) with nonstick baking spray. Layer the apples, onions and potatoes, alternating layers until all of the slices are used.
Combine all ingredients, except drop biscuits. Place in pan on stove. Thicken with flour. Pour into greased casserole pan. Top with drop biscuits. Bake at 350° until brown.
Mix cream cheese and Italian seasoning mix together. Spread on flour tortillas. Top with olives, pepper and cheese. Roll tightly. Wrap in Saran Wrap and chill in refrigerator. Cut into 1-inch pieces and serve. (Insert toothpick upright into each piece for easier serving.)
Sift flour, sugar, powder, salt and cinnamon. Stir in brown sugar and cut in butter. Mix until crumbly. Add egg and ground almond; mix (save 1/2 cup of mixture for lattice top). Press mixture into 9 x 9 x 2-inch pan for cookie bars or use a spring-form cake pan for a round cake.
Dry hot dog. Heat oil. Mix flour and corn meal. Cut in shortening. Add milk and eggs. Stir to mix. Dip hot dogs in batter. Let excess batter drip off. Fry in hot oil, turning until all sides are browned (about 6 minutes). Drain on paper towels. Stick wooden skewer in end of each. Serve dipped in mustard.
Coarsely shred cabbage and cut out core and large ribs. Saute over medium heat in hot oil until just tender. Brown meat and onion in large skillet. Add spaghetti sauce, water and rice. Simmer 20 minutes. In a 9 x 13-inch dish, spread 1/2 cup spaghetti sauce, layer 1/2 of cooled cabbage, then 1/2 of remaining sauce and 1/2 of cheese. Repeat. Bake at 350° for 20 to 25 minutes.
Place biscuits in sugar mixture and shake. Put into angel food cake pan. Melt margarine; add brown sugar and nuts. Pour over biscuits; bake at 350° for 30 minutes.
Melt cheese slowly in crock-pot. Cook sausage and drain. Saute onions and peppers. Combine everything in a crock-pot and cook slowly until all ingredients are melted and mixed together. Serve with tortilla chips.
Cook ground chuck and drain into colander. In same pot chuck was cooked in, saute the onions and green pepper. While sauteing, stir in spices. When onions are nearly cooked, add remaining ingredients and ground chuck. Simmer for 60 minutes. Remove bay leaf and serve over your favorite pasta noodles. Should serve 4 to 6 adults.
Grease and lightly flour a 10 x 15-inch pan. In large bowl, combine all ingredients at low speed until mixed. Beat at highest speed for 2 minutes. Pour into pan. Bake for 20 to 25 minutes. Cool completely. Freeze 1 hour. Cut into rectangle, diamonds or circles. Refreeze. Ice.
Mix cheese and chili and beef. Microwave 4 to 5 minutes, stirring once. Serve with chips.
Preheat oven to 350°. In a large bowl, combine all ingredients and mix with electric beater until well blended. Drop dough by teaspoonfuls onto ungreased cookie sheets. Press with fork tines to flatten slightly. Bake for approximately 10 minutes or until lightly golden.
Cook oleo, cocoa and water together until it comes to a boil; pour into your mixing bowl. Add flour, sugar, soda, salt, eggs and sour cream. Pour into a jelly roll pan; bake at 350° for 20 to 22 minutes.
Cream the two cheeses. Add sugar gradually. Add yolks; beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add butter; mix until smooth. Blend in sour cream. Beat egg whites until stiff and fold in. Pour into buttered 10-inch spring-form pan. Bake at 350° for 1 hour and 35 minutes. Turn oven off and leave cake in oven with door closed for 2 hours to dry excess moisture from cheesecake.
Dissolve Kool-Aid in water. Add sugar and then other ingredients. Can make 1/2 lime and 1/2 cherry.
Cream the shortening with the sugar thoroughly. Add eggs, one at a time, and beat well. Sift flour. Measure and sift again with the baking powder and salt. Add to creamed mixture. Stir in flavoring and almonds. Turn mixture onto a lightly floured board and knead until smooth. Divide dough into thirds. Form into 3 rolls the length of the cookie sheet and 1 1/2-inches in diameter. Bake in moderate oven at 350° for 30 minutes or until rolls are firm to the touch. While still warm, cut rolls crosswise into slices 3/4-inch thick. Lay these, cut side down, on cookie sheet and bake 10 minutes longer to toast.
Brown and season hamburger and onions, taco seasoning, green pepper and celery. Melt Velveeta cheese and stewed tomatoes over low heat.
Melt shortening in a 3 or 4-quart saucepan over low heat. Remove from heat and cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to mixture. Mix well and chill. Form in 1-inch balls and roll in granulated sugar. Place on greased cookie sheets, 2-inches apart. Bake at 350° for 8 to 10 minutes. Do not overbake.
Place all ingredients into a crock-pot. Cook on high until sauce slightly boils. Lower temperature; cook 1 hour.
Spray 9-inch square baking pan with cooking spray. In large bowl combine flour, sugar, cocoa, cornstarch, baking soda and salt. In medium bowl, using a fork or wire whisk, mix egg whites, water and corn syrup. Add to flour mixture; stir until smooth. Pour into prepared pan. Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners sugar. Yields 16 servings.
Mix all together and bake in a greased pan at 350° for 30 minutes.
Chop onions in food processor until they are mushy. Cook ground beef and onions in skillet until ground beef is browned. In a large pot, combine all other ingredients. Drain fat off of ground beef and onions. Chop ground beef and onions in food processor until the meat is very fine. Then add it to the other ingredients. Cook about 1 hour on low heat. Can be divided into small freezer bags and frozen for future use.
Mix in order given. Pour into greased 9 x 13-inch pan. Bake 35 to 40 minutes at 400°. Let set a few minutes before slicing.
Crumble beef into 2 quart glass measure. Add onion and garlic; mix lightly. Place in microwave oven. Cook on high for 3 minutes. Pause, stir through several times. Cook on high for 3 minutes. Pause, stir in puree and seasoning mix. Cook on high 4 minutes. Pause, remove from oven. Layer tortillas, beef mixture, and 2 1/2 cups cheese in 2 quart round microwave casserole. Cover and place in oven. Cook on high 7 minutes. Sprinkle with remaining 1/2 cup cheese. Cut into wedges and serve. Makes 4 to 6 servings.
Cook chicken in crock-pot overnight. Remove from bone. Discard broth. Add rest of ingredients and cook in crock-pot all day.
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on High for 20 seconds. Stir in sugar or substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust. Cover and refrigerate overnight. Garnish with lemon slices, if desired.
Pour pie filling into dish. Sprinkle cake mix over top. Sprinkle chopped nuts on top of this. Melt margarine and drizzle over top. Bake at 350° for about 35 to 40 minutes or until brown. Apple and peach pie fillings are also good with this recipe.
Combine first 5 ingredients in large saucepan. Bring to a boil for 3 minutes, stirring often. Remove from heat and add 1 teaspoon of baking soda. (It will foam.) Stir well and pour over about 2 large skillets of popcorn. May add nuts. Divide mixture onto cookie sheets and bake at 200° for 1 1/2 hours, stirring every 15 minutes.
Place water and sugar in 1/2 gallon glass pitcher. Stir well until sugar is dissolved. Add tea bags. Place in large microwave on High for 10 minutes. Let tea stand for 1/2 hour or until pitcher cools down. Remove tea bags and fill remainder of pitcher with ice. Add lemon if desired.
Combine vegetables, tossing lightly. Add celery, green pepper and onions to vegetables. Bring sugar, vinegar and oil to a boil and pour over vegetables. Marinate 24 hours.
Warm butter or margarine and milk in microwave. Crumble bread in large bowl. Pour the butter/milk mixture over the bread (if bread is very moist, use less or more if it's dry). Let stand for 1 hour. Add eggs, kneading into bread mixture. Form into small, firm balls about the size of golf balls or slightly larger. Place in boiling water for 20 minutes. Serve with your favorite cut of meat and gravy. Enjoy!
Preheat oven to 400°. Grease bottoms only of 12 muffin cups. Beat egg. Stir in milk, oil and raisins. Stir in remaining ingredients all at once until moistened. Fill muffin cups. Bake about 20 minutes.
Cut meat into slices and separate. Heat cooking oil in large skillet over medium heat. Carefully add potatoes; cover and cook, stirring now and then, until slightly brown. Then stir in meat; continue cooking until thoroughly heated. Salt and pepper to taste! Makes 4 servings.
Mix flour and sugar with pineapple. Add cheese and put in a baking dish. Crush crackers and add melted margarine. Place on top of pineapple and bake 15 minutes at 400°.
Preheat oven to 350°. Grease a 13 x 2 x 9-inch pan. Dump in undrained pineapple. Spread into pan evenly. Dump in pie filling and spread into a layer. Dump in cake mix onto cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter slices over top. Bake at 350° for fifty minutes. Serve warm or cold. If wanted, use ice cream or Cool Whip.
Cream shortening; add sugar and then add beaten egg. Work in sifted flour with baking powder and salt. Nutmeats may be added.
Brown beef in olive oil in heavy kettle; add salt, pepper, garlic and onion. Blend well. Add tomatoes, paste, water and sugar; bring to boiling. Add mushrooms, pepperoni, oregano, rosemary, marjoram, red pepper, cheese and bay leaf. Bring to boiling, then reduce heat. Cover and simmer about two hours, stirring occasionally. Serve over freshly cooked spaghetti. Store and freeze leftover sauce.
Cook chicken until tender. Remove from bones. Mix soups and sour cream together. Add cut-up chicken. Place in large dish. Top with pecans. Crush crackers and add melted butter. Add to top of mixture. Bake at 350° for about 30 minutes.
Blend butter, parsley, tarragon, chives, garlic, salt and pepper. Shape into 4-inch squares of aluminum foil; wrap and freeze until firm, about 30 to 40 minutes.
Mix all ingredients well and chill. Use different kinds of fruit for dipping, especially apples and bananas.
Preheat oven to 350°. Combine Equal, cornstarch and spices in a medium saucepan. Slowly stir in cider. Add canned fruit. Heat slowly to boiling. Reduce heat and simmer for 5 minutes. Slice apples into 1/4 to 1/2-inch thick slices. Arrange in 13 x 9-inch baking dish. Pour spiced fruit mixture evenly over apple slices. Bake, uncovered, in preheated oven for 40 minutes or until apples are fork-tender. Makes 8 servings.
Drain peaches, reserving juice. Cut peaches into bite-sized pieces. Arrange peaches in oiled 9 x 9-inch baking pan. Spread pudding over peaches. Prepare cake batter according to package directions, substituting peach juice for the water. Spread batter over pudding and peaches. Bake at 350° for 45 minutes.
Fry bacon crisp, set aside. Add jalapeno and onion to bacon grease, saute until tender. Add okra, tomatoes and seasonings. Cook until okra is tender. Crumble bacon over top.
Preheat oven to 375°. Melt margarine in Pyrex dish. In mixing bowl, mix sugar and Bisquick. Add milk. Pour mixture on top of melted margarine but do not mix. Add peaches, juice and all. Bake 40 minutes. Serves 6.
Dissolve sugar in boiling water; boil to soft ball stage. Dissolve Knox gelatine in cold water in large bowl. Beat with mixer; slowly add soft ball mixture. Continue beating until fluffy and white (10 to 15 minutes). Put flour in a large pan; make indentations with an egg for molds. Make 48 to 50 indentations. Drop marshmallow mixture in each hole. Let stand 2 to 3 hours to set good. Roll tops over into flour so they don't stick. Melt chocolate and dip eggs. Set on wax paper to cool. Can decorate tops with candies while chocolate is wet. Let set to allow chocolate to set up.
Cook meat and drain. Add peppers and onions and cook until soft. Add sour cream, soup and pimento. Cook noodles by directions and drain. Combine meat mixture and noodles. Pour in large baking dish. Top with bread crumbs. Bake at 350° for 20 minutes.
Mix cheese and crumbs. Add liquid from asparagus to mushroom soup. Put layer of crumbs and cheese in bottom of greased casserole. Add layer of asparagus. Cover with nuts and then cover with soup mixture. Continue until all ingredients are used, leaving a cheese layer on top. Dot with butter. Bake at 350° for 29 minutes.
Fry pork sausage; drain off excess fat, leaving enough to saute pepper and onion. Cook until tender. Add cooked rice and other seasonings. Heat thoroughly. Very tasty.
Dissolve jello in boiling water; add fruits. Take the pineapple juice; thicken with flour (2 tablespoons) and 1/4 cup sugar. Cook until thick, then mix with Cool Whip for a topping. Very good.
Preheat oven to 350°. Put butter in 9 x 13 x 2-inch baking dish and melt in oven. Remove. In large bowl, beat eggs well. Add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion. Mix well. Spoon into baking dish and level off. Sprinkle with seasoned salt, if desired. Bake at 350° for 35 minutes. Remove and let cool for 45 minutes. Cut into bite size squares. Squares freeze well.
Combine lemon pepper, dill weed, garlic powder and dressing. Mix well. Place crackers in a large, double-walled paper bag or a plastic container with a lid. Sprinkle mixture over crackers. Pour oil over all. Shake well.
Cream sugar and shortening. Add beaten egg and dissolved soda in milk. Sift cinnamon, ginger, cloves, nutmeg, baking powder, salt and flour. Add alternately with sour milk. Add floured raisins. Batter should be stiffer than for white cake. Bake in greased and floured pan at 350° for 30 to 40 minutes.
Brown ground beef. Let cool. Add ripe olives, 1 1/2 cups Cheddar and 1 1/2 cups Monterey Jack. Keep enchilada sauce medium hot. Put 1 cup sauce in a 13 x 9 x 2-inch baking dish. Slide tortilla through hot sauce. Lay out flat. Fill about 1/2 cup beef in middle. Roll tortilla and lay flap side down. Lay each tortilla side by side, then pour remaining sauce over all. Sprinkle remaining cheese over top and bake in a 350° oven for about 15 or 20 minutes. Serve with Spanish rice and mashed pinto beans. Garnish with sour cream (optional).
Combine cheese, cubed, and can of Ro-Tel tomatoes, cut up and heat until cheese is melted. Great with Dorito chips.
Combine the above in an airtight container. Use 1/3 cup of mix and 1 1/4 cups water. Cook until thick. Stir all the time. This equals 1 can of undiluted soup. Add 1 1/4 cups water to use as soup.