HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and ground beef until brown. Add 1 can diced Ro-Tel tomatoes; add 1 can cream of chicken soup and 1 can Ranch Style beans (not drained). Butter casserole dish and line with torn up flour tortillas. Cover with meat sauce. Make layers and top with shredded sharp Cheddar cheese. Bake at 350° for 20 to 30 minutes.
Melt chocolate, honey and salt in a saucepan over very low heat. Stir in vanilla, cereal and apple. Drop mixture by heaping tablespoonfuls onto waxed paper-lined baking sheet. Firm in refrigerator for 1 hour.
Mix sausage and cheese together; add Bisquick along and knead well. Bake at 375° for approximately 10 minutes.
Sift flour, soda and salt together. Beat eggs well in a separate bowl. Add sugar and then Wesson oil. Add flour mixture and flavoring. Last, fold in apples and nuts. Bake in a large, greased pan at 325° for 1 hour and 15 minutes.
Brown and drain ground beef. Drain pinto beans. Crush 1/2 of Doritos. Mix all ingredients together, except lettuce and 1/2 of Doritos. Mix well, then add 1/2 head lettuce in bite size pieces. Mix again, then garnish with remaining Doritos.
Mix cream cheese, mayonnaise and onion and spread on one side of bread. Put pickle on bread and roll up. Wrap each roll in foil and chill 2 or 3 hours. Once chilled, unwrap and slice.
Put sugar, milk and salt in saucepan. Cook 10 minutes; take from heat. Add peanut butter, butter and Marshmallow Creme. Beat until thick and shiny. Add vanilla; beat well. Pour into buttered 8 x 8-inch pan.
Melt margarine in saucepan. Remove from stove and add flour and nuts. Spread in a 10 x 13-inch Pyrex. Bake at 350° for 15 minutes. Cool. (Baking time may vary.) Cream the cream cheese, Cool Whip and powdered sugar. Spread on cooled crust. Mix chocolate pudding mix, milk, vanilla and brown sugar with mixer until pudding stage (not too thick). Spread on cream cheese mixture. Cover with an 8 ounce container Cool Whip.
Slice cucumbers and onions; put into bowl. Cover with brine made from 5 cups water and 1/3 cup salt; soak for 24 hours. Drain. Combine cucumbers and onions with remaining ingredients. Bring to rolling boil. Pack into warm jars; seal or keep in the refrigerator.
To hot milk, add sugar, shortening, salt, potatoes and eggs. When mixture is lukewarm, add yeast and flour. Knead well. Cover and let rise until double in bulk.
Dip cheese slices into egg yolk mixture, then into flour, coating each side evenly. Shake off excess flour. In a 10-inch skillet, heat a 1/4-inch layer of olive oil. When the oil begins to smoke, add the cheese. Fry first on one side, then the other. Remove from skillet; squeeze lemon juice on each slice. Serve immediately. Allow 2 slices for each person.
Mix ground beef, rice, milk, onion and salt. Shape into 12 balls. Place in 8 X 8 baking dish. Pour tomato and water mixture over top of meatballs. Cover. Bake 1 1/2 hours at 350° or until rice shows plainly on the outside.
Cream together margarine and sugar. Add milk, vanilla and flour. Stir in pecans, cherries and the 3/4 cup coconut by hand.
Place wings in large rectangular pan. Mix rest of items and pour over wings to cover. Bake 2 hours at 350° or until ends of wings start to darken. Do not double up; make one pan at a time. These wings are a hit for company so prepare plenty.
Cream shortening and sugar. Add whole egg and yolk. Beat thoroughly and add 1/4 teaspoon vanilla and the dry ingredients: flour, salt, nuts and baking powder. Spread the mixture 1/4-inch thick in a greased pan. Beat egg white until stiff. Add brown sugar gradually and add 1/4 teaspoon vanilla. Spread over mixture and bake 25 minutes at 350°. Cool and cut into squares.
Heat oven to 375°. Melt butter in shallow 3-quart baking dish over low heat. Stir in honey, mustard, salt and curry powder. Roll chicken pieces in mixture and arrange in single layer. Bake, uncovered, for 1 hour.
Peel the avocado; remove seed. Puree the avocado in a blender. Add cream cheese and sour cream; mix well. Add garlic powder, salt, pepper and celery salt. Process until well mixed. Spoon into a serving dish. Top with onion, green pepper, tomato, olives and cheese. Serve with tortilla chips..
Place potatoes in a greased 9 X13 pan, season with salt and pepper. In a bowl, combine onions, soup and sour cream. Pour over top of hash browns. Sprinkle with cheese and pour melted margarine over top. Bake at 350 degrees for 45 minutes.
In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent rolls into triangles. Place in ungreased 10-inch pie plate; press over bottom and sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust and bake at 375° for 18 to 20 minutes.
Mix pudding with milk and fold in Cool Whip. Then, layer in pan with crackers, bananas and pudding. Top with extra Cool Whip. Refrigerate.
Squeeze juice from crab meat. Mix 1/4 can of crab meat with cream cheese. Add a little grated onion/onion flakes or garlic salt. Add rest of crab meat to cocktail sauce and mix. Pour over cheese ball.
In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken. Pat dry. Place chicken, breast side down, in casserole. Cook, covered, on 100% power (High) for 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook, covered, on 50% power (Medium) for 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once. Transfer chicken and vegetables to a platter. Keep warm. Skim fat from pan juices. Remove bay leaves. Measure 1 cup pan juices into a 4-cup glass measure. Combine the buttermilk and flour. Stir into measure. Cook on High, uncovered, for 3 to 4 minutes or until thickened and bubbly, stirring constantly. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Garnish with parsley, if desired. Makes 6 servings.
Mix frozen vegetables, soup and sour cream. Place in casserole dish. Add cubed Velveeta cheese and top with onion rings. Bake 1 hour at 350°.
Combine ingredients in a large bowl. Put in 13 x 12 x 2-inch pan. Bake at 350° for 30 minutes. Serves 8.
Shred beef in blender. Save 1/2 cup of shredded beef. With large spoon, blend cream cheese, onion and remaining beef. Shape into 2 large balls. Roll in 1/2 cup beef. Chill.
Mix all ingredients until moist. Drop by tablespoonfuls on top of bubbling stew, etc. Cover tightly. Cook for 12 to 15 minutes. Do not lift cover while cooking.
Saute mushrooms in 2 tablespoons of butter; transfer to greased 9-inch square baking dish. Dissolve bouillon cubes in hot water. In a saucepan, melt remaining 4 tablespoons butter; blend in flour. Slowly add half and half, salt, pepper and bouillon, cooking until smooth. Pour over mushrooms. Mix cheese and crumbs; spread over mushrooms. Bake at 350° for 30 minutes. Serves 4 to 6.
Place cracker square on paper towel. Top with chocolate and marshmallow. Microwave 15 to 20 seconds on High. Top with other graham cracker and allow to stand for 1 minute for chocolate to melt.
Cream butter until soft and gradually cream in the sugar. Add the beaten yolks of eggs and vanilla. Beat well; sift the flour. Measure and sift with the baking powder. Add the milk and dry ingredients separately. Beat until smooth. Fold in stiffly beaten whites. Bake in greased tube pan at 375° for 50 minutes, then turn to 325° for 15 more minutes.
Soften the yeast in sour cream, add flour and egg yolk. Add butter and mix. Divide dough in half and roll out each portion on a slightly floured board to 1/8 inch thick. Cut into rounds or squares and put on a greased cookie sheet. Make a dent in the center of each one with thumb. Place 1 teaspoon of filling in center (apricot or cherry can be used). Bake in 350° oven for about 15 minutes. Do not brown.
Combine all ingredients, except celery. Chill ingredients several hours or overnight to blend flavors. When ready to serve, wash stalks of celery and cut into 2 to 3-inch lengths. Crisp in ice water. Drain celery and dry. Stuff with filling. Makes 20 to 25 pieces.
Put the ingredients in a 9 X 13 X 2 casserole dish at 350 temp. for 40 minutes.
Combine all ingredients, except coconut. Shape into balls and roll into coconut. (Better if sit overnight in refrigerator.)
Cook bacon until crisp in a saucepan. Remove bacon and crumble. Saute onion in 2 tablespoons bacon drippings until tender. Blend in soup, milk and green beans. Heat, stirring occasionally. Top with bacon and serve. Makes 4 to 6 servings.
Cook figs and sugar for 2 or 3 minutes. Add Jell-O and boil for a few minutes longer. Pour in jars and seal.
Combine all ingredients and mix well. Bake for 30 minutes at 450°. Yield enough dressing for a 3 1/2 to 4 pound chicken.
Spread coconut in shallow pan and toast in 325° oven for 2 to 3 minutes. Cream butter; add sugar and mix. Add egg and beat, then vanilla. Sift flour, baking powder and salt together and add to butter mixture. Stir in oats and toasted coconut and pecans. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° until brown on edges.
Preheat oven to 275°. Grease and flour a tube pan. Cream margarine and sugar until fluffy. Add vanilla. Beat in eggs one at a time. Add flour in small quantities at a time. Pour batter into tube pan. Bake 45 minutes at 275°, then 1 hour at 300°.
Sift together flour, sugar, soda, cream of tartar and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine eggs and milk. Add to flour mixture all at once, stirring just enough to make a soft dough that sticks together. Turn onto lightly floured surface and knead lightly 15 times. Roll to 1-inch thickness. Cut with floured 2-inch cutter and place on ungreased baking sheet. Bake at 450° for 12 to 15 minutes or until golden brown.
Place noodles in electric blender or food processor until crumbs form. Place in a shallow dish. Set aside. Combine buttermilk and next 4 ingredients. Dip chicken strips into buttermilk mixture. Coat with crumbs. Place on a baking sheet coated with cooking spray. Bake at 350° for 18 minutes. Turn and bake 15 minutes or until golden brown.
Melt butter; add onion and green pepper. Saute until onion is slightly browned, stirring occasionally. Put in a large pot. Add potatoes, water, salt and pepper. Cover; bring to a boil. Switch to a low heat and cook until potatoes are tender. Add corn, milk and evaporated milk. Heat, stirring frequently, until chowder bubbles slightly. Serve immediately. Garnish each serving with chopped parsley or paprika if desired. Makes 6 servings.
Bring sugar and Karo to a boil in large saucepan. Stir in peanut butter. Mix in cereal. Drop on waxed paper.
Cream butter and sugar. Add eggs and bananas. Sift flour and soda together and add. Add nuts. Bake at 300° for 1 hour and 10 minutes in 9 x 5 x 3-inch pan.
Mix together. Pour in 2 deep pie shells or 3 small shells. Bake at 350° for 45 minutes.
Brown the onion, meat, salt and pepper. Stir in flour, paprika and soup. Simmer for 10 minutes. Before serving, add sour cream. Serve over macaroni or toast.
Add 1 cup flour and beat well. Add 3 cups flour. Knead and let double in bulk. Break into small pieces. Roll in melted oleo, then in 1 cup sugar and the teaspoons cinnamon. Place in well-greased tube pan. Add maraschino cherries and nuts amongst the layers. Dissolve Karo and 1/3 cup sugar. Pour over before baking. Let rise. Bake at 350° for 45 minutes.
Cream butter, sugar, vanilla and eggs in a bowl. In another bowl, mix flour, salt and fruit. Add to creamed mixture. Mix well. Put in three loaf pans or use 7 mini pans. Bake at 275° for 2 1/2 hours. Less if using mini pans. Test with a toothpick.
In large kettle combine all ingredients except the last 3. Bring to a boil, cover and simmer for 45 minutes. Stir occasionally. Add macaroni. Cook 45 minutes more. Before serving, stir in parsley and cheese.
Mix dry ingredients, then add oil, buttermilk and egg. Beat until smooth. Heat enough oil for deep frying and drop dough by spoonfuls into hot oil. Cook until brown. Drain puffs on brown paper bag or paper towels. Ice with thin glaze; shake in powdered sugar or eat plain.
Melt peanut butter, peanut butter chips and butter in microwave on "HIGH" for 2 minutes. Stir until smooth, then add vanilla and stir. Add cereal and stir to coat. Put powdered sugar into a large paper grocery sack; pour coated cereal into the same sack. Fold sack down and shake to coat with powdered sugar.
Mix all ingredients in a bowl. Spread the filling on split buns and place on an ungreased baking sheet. Broil until golden brown and bubbly or bake at 375° for 8 to 10 minutes.
Place chicken in baking dish. Mix other ingredients well and pour over chicken. Bake in 275° oven for 3 hours, uncovered.
Mix tomato sauce, Italian seasoning and garlic salt in a 2 cup measure. Cover with waxed paper and microwave on High for 2 minutes. Stir. Reduce power to Medium and cook for 5 minutes, stirring once. Set aside. Mix corn flake crumbs, 1/4 cup Parmesan and parsley flakes. Dip chicken in beaten egg, then in crumbs. Place in 12 x 8-inch baking dish. Cover with waxed paper. Microwave at Medium-high until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time. (Do not turn over.) Pour sauce over chicken. Sprinkle Mozzarella and Parmesan over chicken. Microwave at Medium-high until cheese melts and sauce is hot, 2 to 5 1/2 minutes. Makes 4 to 6 servings.
Beat eggs and add 1 cup sugar together. Add starter, buttermilk, lard and dry sifted ingredients. Mix well. Turn out dough and knead on a floured board until smooth. Roll to 1/2 inch thick and cut with 2 3/4-inch doughnut cutter. Put on a greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat until golden brown and done. Roll in sugar.
Salt both sides of flank steak well. Spread both sides generously with French dressing. Let steak marinate in refrigerator several hours. Broil 2-inches under high heat for 5 to 7 minutes each side. Carve on board having a gravy well, or on a tray or deep platter. Slice very thin, on a slant across the grain. Thicken steak juices for gravy; blend in mushrooms, if desired.
In large bowl, combine fruit; set aside. In small bowl, combine dry pudding mix, milk and orange juice. Beat until blended, 1 or 2 minutes. Beat in sour cream and fold in fruit. Cover and chill.
Beat the ingredients well except last 2 (nuts and strawberries) and 2 eggs. Add eggs, then beat. Fold in chopped strawberries and chopped nuts. Bake in greased and floured tube pan at 375° for 55 minutes.
Drain pineapple, reserving 1/2 cup juice. Combine pineapple, carrots, coconut, raisins and sugar. Mix well. Combine mayonnaise and reserved pineapple juice. Beat with wire whisk until smooth. Pour over carrot mixture and mix well. Chill.
Wash and peel onions. Cut out approximately half dollar size area at top of onions and 1/4 inch deep into onions. Place bouillon cube, 1 pat of butter and any preferred seasoning in top. Cover in tent of aluminum foil. Bake in 350° oven for 45 minutes.
Combine margarine, sugar, egg, milk and vanilla together. Mix well. Sift flour and baking powder together; stir slowly into mixture. Chill.
Mix ingredients in small bowl. Do not use blender. Chill 1 hour to allow thickening and flavor development. Can be used for salads, potato topping, dip or meat sauce. Has 10 calories and 5 mg cholesterol per tablespoon.
Cut slit in hot dogs. Put in a slice of cheese. Wrap each in 1 crescent roll. Bake in 350° oven until rolls are golden brown.
Heat oven to 375°. Cook chicken breasts until tender. Cook noodles. Cut chicken into small pieces. Drain noodles. Combine soup and milk.
In a blender or food processor, mince finely the onion and garlic and seasoning. When minced, add oil and lemon juice. Blend well. Sauce will turn white in color. Place in bowl and let sit to marinate. Great with lamb or chicken.
Melt peanut butter and butterscotch bits together in a double boiler or microwave. Add noodles and peanuts to mixture until well combined. Form little clusters on wax paper and allow to harden in refrigerator.
In skillet over medium high heat, saute shallots in oil 4 minutes until soft. Add tomatoes and 1 tablespoon basil. Simmer 5 minutes. Add cream. Boil 2 to 3 minutes to thicken. When hot, toss with pasta and julienned basil. Makes 2 servings.
Chop or grind shrimp; add to milk. Place in top of double boiler and cook over hot water for 1/2 hour. Remove from fire. Add cream, butter, flour, salt and pepper, which have been rubbed to a smooth paste.
In 3-quart microproof casserole, melt butter on High for 1 minute. Add marshmallows and cook, covered, on High for 2 to 2 1/2 minutes or until soft, stirring once. Stir in peanut butter until smooth. Mix in cereal and peanuts. Press warm mixture into lightly buttered 12 x 7 x 2-inch dish. Cool and cut into bars.
Cut chicken breasts into strips or pieces. Dredge in flour, then egg and then in bread crumbs. Brown these in oil. Slice some mushrooms and onions (to taste). Simmer chicken, mushrooms, onion, bouillon cubes, water and margarine until done. Serve over rice or noodles. Delicious!
Toast bread on one side only. Mix cheese, 1/2 of the sweetener and vanilla together. Spread on untoasted side of bread. Peel and thin slice apple. Arrange in one layer on top of cheese. Sprinkle with the remainder of sweetener and cinnamon. Cook under broiler until cheese is bubbly and apple is tender. Tastes like apple pie.
Combine shortening, 1 cup sugar, 1 beaten egg and molasses. Add flour, cinnamon, ginger, salt and baking soda. Roll in a ball and dip in sugar. Bake at 350° for 15 minutes.
Get out the bread. Take the meat out of the freezer. Cook the meat for 20 minutes in the microwave. Put the meat on the bread. I like the grown-up kind. Put the salad on the bread. Put the catsup on the bread. Put the cheese on top. That's all. Eat it with your mouth.
In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9 x 5 x 3-inch loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink. Remove loaf from pan. Drain on paper towels. Place on a greased 13 x 9 x 2-inch baking pan. Unroll crescent roll dough. Seal perforations. Cover the top and sides of meat loaf with dough. Trim excess. Bake 10 to 15 minutes longer or until pastry is golden brown. Heat remaining gravy. Serve with meat loaf. Makes 6 to 8 servings.
Heat oven to 300°. Mix coconut and melted butter. Press into bottom and up sides of a 9-inch or 10-inch pie plate. Bake until lightly browned, about 20 to 25 minutes. If edges get too dark, cover with foil crimped around edges. Cool shell completely.
Saute shrimp and onions in margarine for 5 minutes or until shrimp are tender. Add mushrooms and cook 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil. Serve over rice.
Dissolve gelatin and salt in 2 1/2 cups boiling water. Add defrosted berries. Chill until partially set. Whip until fluffy, then fold in whipped cream. Tear angel food cakes into 1 1/2 to 2-inch pieces. Put a layer of the torn cake in the bottom of a regular tube pan. Pour on some of the strawberry mixture; then repeat with cake and with mixture until the pan is filled. Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces. Refrigerate for at least 6 hours. Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.
Brown beef and onion until done. Remove from heat and cut up tamales and add to browned beef and onion. Mix rest of ingredients holding out 1/4 of the cheese. Place into a 9 x 13-inch tall sided baking dish and sprinkle the rest of the cheese on top. Place into a preheated 350° oven and bake for 40 minutes. Serves 10 to 12 people.
Melt butter in 1-quart saucepan over medium-low heat. Whisk in flour, salt and pepper. Cook, stirring 1 minute. Gradually whisk in milk. Cook and stir until sauce is smooth and thickened, 3 to 4 minutes.
In mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine dry ingredients; stir into bananas. Fold in chocolate chips and nuts. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 55 minutes or until toothpick inserted comes out clean. Cool for 10 minutes, then remove and cool on wire racks.
Empty soup into 13 x 9 casserole dish; add water slowly, stirring until soup is dissolved. Sprinkle rice and vegetables over soup/water mixture. Arrange chicken on top of rice and vegetables (it will look odd-laying the chicken in water!) Bake at 325 degrees until chicken is brown, 1 - 1 1/2 hours. Serves 4 - 6.
Place cucumbers in casserole dish. Sprinkle salt over all cucumbers and let stand for 2 hours. Drain. Add sugar and vinegar (chopped onion is optional). Freeze and serve partially frozen.
Mix eggs, sugar, butter and flavoring; add to mixture until a stiff dough is formed. Roll out very thin and cut to desired size; place on greased baking sheet. Bake quickly in a moderate oven.
Cream butter. Gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs, one at a time, to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
Blend flour, sugar, baking powder and salt; add cornmeal. Blend 2 eggs, milk and oil. Add corn, cheese and pepper. Use a 9 x 13-inch pan. Bake at 450° for 30 minutes.
Sift flour, soda, salt, spices and sugar together. Add the rest to it. Bake 1 hour in 3 (1-pound) coffee cans at 350°. Cans or pans need to be greased and floured.
In a bowl, combine mayonnaise, relish, sugar, salt and pepper. Add celery and onions; mix well. Add broccoli; toss to coat. Chill until serving time.
Pound chicken breasts to flatten. Place one slice cheese on each breast. Place 1 slice (halves) bacon on cheese slice. Sprinkle each with 1 tablespoon bread crumbs. Bring 2 sides of chicken together and secure with wooden pick. Place, seam side down, in buttered pan and brush each with melted butter. Sprinkle with salt and pepper. Bake, uncovered, in a 375° oven for 20 to 25 minutes, until tender.
Wash and drain vegetables. Scald, core, peel and chop the tomatoes. Peel onions. Remove seeds from peppers, chop and measure. Mix all ingredients except spices and vinegar. Boil 45 minutes. Add spices (tied in bag). Boil until very thick, then add vinegar and boil until thick as wanted. Pour boiling hot into jars and seal at once.
Do not grease pan. Put cherry filling in bottom of pan. Spread dry cake mix evenly over top of cherries. Slice butter over top of cake mix, then spread nuts over top of the whole mixture. Bake at 350° for about 50 minutes or until brown. Serve with vanilla ice cream.
Cook broccoli following package directions. Drain well and reserve liquid. Melt butter; saute onion until tender. Add flour to onion; stir until smooth. Add milk. Cook and stir until mixture boils. Add broccoli and 1 cup broccoli liquid. Season with salt, pepper and lemon juice. Stir. If soup is too thick, add more broccoli liquid or milk.
Drain pickles and save juice. Boil sugar, vinegar and water for 5 minutes. Add pickles and boil 1 minute. Return to jar. If not full, add some drained juice. Refrigerate about 1 week before using. May add onions, sliced thin, one on bottom and one on top.
Mix the first 7 ingredients in a large bowl. Add dried onion to taste and coat with a mixture of mayonnaise and Ranch style dressing to taste. Top the salad with the shredded cheese.
Mix all ingredients. If necessary, add a little milk for good cornbread consistency. Pour into 9 x 13-inch greased baking pan. Bake at 400° for 30 minutes or until browned.
Boil potatoes until tender. Slice and place in baking dish. Salt and pepper to taste; pour Ranch dressing on potatoes.	Put cheese and onions on top. Place bacon bits on top of this. Bake at 350° for 30 to 45 minutes.