HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with onion and green peppers, crumbling ground beef with a fork. Combine with chili beans and soup; bring to a boil and pour into an ovenproof dish. Top with corn chips and cheese. Bake at 400° for approximately 10 minutes or until cheese is melted.
Put olive oil in frying pan. Saute onion, pepper and garlic. Add balance of ingredients and cook over low heat, stirring occasionally, for a couple of hours. Add pineapple chunks 5 minutes before serving over rice or pasta.
Put flour, sugar and salt into bowl. Cut in butter and shortening. Mix in egg yolk and sprinkle in water, one tablespoon at a time, mixing until dough forms a ball. Flour board and knead dough until springy for 2 to 3 minutes. Divide dough in half and roll each half 1/8 to 1/16-inch thick. Cut into 2 1/2-inch rounds.
Combine all ingredients, except bread crumbs, in baking dish. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Mix together apples and sugar. Let stand for 1 hour. Sift together dry ingredients. Beat eggs and blend in oil and vanilla. Mix apples and sugar and dry ingredients with egg mixture. Blend in walnuts, mixing well. Pour into greased and floured tube cake pan. Bake at 350° for 1 hour or until done. Frost with plain white icing and top with nuts if desired.
Brown noodles in margarine. Add rice, brown with the onion, mushrooms and green pepper. Season with garlic, salt and pepper. Add chicken broth (small amounts) at a time and steam for one half hour or until done.
Cook onion and celery in oleo until tender. Combine with other ingredients, except 1 cup crumbs. Put in large baking dish. Top with crumbs. Bake at 350° for 45 minutes.
In a large mixing bowl, combine dry pudding mix, dry milk and water. Mix well using a wire whisk. Blend in peanut butter and 1/2 cup Cool Whip. Pour mixture into pie crust. Refrigerate for at least 15 minutes. Spread remaining 1/2 Cool Whip over set filling. Just before serving, drizzle chocolate syrup and caramel over top.
Mix Cool Whip and pineapple together. Add pudding and mix well (just the dry pudding). Add marshmallows; mix well. Chill and serve.
Heat oven to 350°. Place tomatoes in ungreased baking pan, 13 x 9 x 2-inches. Mix butter, onion and basil. Spoon about 1 teaspoon butter mixture into each tomato. Bake until tomatoes are hot, 20 to 25 minutes. Serve tomatoes on parsley. Makes 9 servings.
Stir together the rice, soups and water in casserole dish. Dip chicken in melted butter and place on top of rice mixture; add any remaining butter. Bake at 325° for 45 minutes or until rice is tender. Add more water if necessary. Good with fruit salad.
Mix the cream cheese, sugar, pecans, sour cream and vanilla. Reserve fruit liquid and add enough water to make 1 3/4 cups. Dissolve jello in boiling water. Mix with juice and pour into a 9 x 13-inch pan. Let set slightly. Add blueberries and let set until firm. Spread cream cheese mixture on top and chill.
Combine all ingredients and bake in a greased pan about 45 minutes at 450°.
Heat oven to 350°. Brown ground meat and onion; drain. Spoon into ungreased 13 x 9 x 2 baking dish. Stir in seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over meat mixture.
Coat a large saucepan with cooking spray. Place over medium heat until hot. Add onion; saute 5 minutes. Add potato, milk and broth; bring to a boil. Partially cover, reduce heat and simmer 25 minutes. Remove 1 cup potato mixture and set aside. Place remaining potato mixture in container of an electric blender. Cover and process until smooth. Return potato puree to pan. Stir in broccoli, salt and pepper. Partially cover and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat. Add cheese, stirring until cheese melts. Yields 6 cups.
Combine all ingredients with only 1/2 cup butter. Sprinkle cornflakes on top of mixture in 9 x 13-inch pan. Pour remaining butter over casserole. Bake for 1 hour at 350°. Can be assembled day before.
Melt over low heat butter and cocoa. Remove from heat. Add sugar, then eggs, one at a time, mixing well. Add cake flour, vanilla and pecans. Pour into greased 9 x 13-inch pan. Bake at 325° for 25 minutes.
Mix sugar, oil, eggs and vanilla. Combine all dry ingredients and add to sugar mixture alternately with coffee and milk (batter will be very thin). Pour into greased and floured 9 x 12-inch pan. Bake in 350° oven for 35 to 40 minutes. Enjoy!
Cream the butter and sugar at high speed until well mixed. Add beaten egg yolks and mix well. Sift together the flour, baking soda and cream of tartar; add alternately with the milk to the mixture. Add vanilla and beat at medium speed for 2 minutes. Beat egg whites until soft peaks form. Fold into batter.
Cut muffins. Spread cut sides with soft butter; cut 6 slices of bacon in half. Set oven to broil. Place muffin halves and bacon slices on rack in broiler pan. Broil with tops of muffins 3 inches from heat until bacon is light brown, about 2 minutes. Remove muffins and turn bacon over. Broil bacon 1 minute longer. Top each muffin half with 1 thick tomato slice, 2 pieces bacon, 2 thin slices process American cheese. Return muffins to broiler. Broil about 1 minute or until cheese is melted. Serve at once.
Boil until onions are tender. Brown hamburger (much as desired). Season with garlic, chili powder and pepper to taste. Top with shredded sharp cheese, lettuce, tomatoes and sour cream. Serves 10.
Mix well. Place in pan and cover with can of tomato soup. Cook 1 1/2 hours at 350°.
Sift together these dry ingredients. Stir both mixtures together. Cover and chill for several hours or overnight. Heat oven to 350° to 375°. Roll out dough on a floured board, about 1/8-inch thick. (Roll out a small amount at a time, keeping remaining dough in refrigerator.) Cut out with floured cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes. Cool and decorate.
Melt margarine or butter in a saucepan. Add the onion and carrot. Cook until tender. Stir in milk, broth, salt, nutmeg and black pepper; bring to a boil. Stir in potato flakes; cook until slightly thickened, about 1 minute. Add Swiss cheese and stir until melted. Makes 4 servings.
Sift flour and salt together. Cream butter and sugar well. Blend in the vanilla and dry ingredients. Form balls with hands by enclosing a pecan half in 1 tablespoon dough.
First, melt butter in a large saucepan or Dutch oven. Take saucepan off burner and add sugar, cocoa and milk; blend thoroughly. Put pan back on stove and cook mixture 2 minutes, no longer. Take pan off heat and add vanilla, peanut butter and oats (1 cup at a time). Stir thoroughly. Drop mixture by spoonful onto wax paper and let cool. Makes 1 to 3 dozen, depending on size of drops.
Brown meat with seasoning and onion; drain and add chillies. In a 9 x 13-inch baking dish spread refried beans; top with the meat mixture. Cover with cheese, then pour the picante sauce over the top. Bake for 35 minutes in a 375° oven. Serve over tortilla chips or just dip chips in individually.
Mix ingredients together. Pour into unbaked pie shells. Bake at 350° for 30 to 40 minutes. Makes 3 pies.
Crush cookies in food processor or in zipper-style plastic bag with rolling pin. Pour milk into a large bowl; add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of the crushed cookies. Place 1 tablespoon crushed cookies into each of 8 to 10 (7 ounce) paper or plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour or until ready to serve.
Mix sugar, beaten eggs, oil, vanilla and zucchini. Combine dry ingredients separately, then mix together with wet ingredients. Pour into 2 ungreased loaf pans. Bake at 350° for 1 hour.
Combine sugar, syrup, and water. Bring to a soft boil over medium heat. Beat egg whites. Add 12 tablespoons of syrup mixture to beaten eggs. Bring rest of mixture to a hard boil. While beating, add rest of syrup mixture. Beat to desired consistency, adding vanilla while beating. Drop by teaspoon onto waxed paper.
Drain fruit cocktail, reserving 1/2 cup syrup. In saucepan, sprinkle gelatin over syrup. Stir over low heat until dissolved. Beat in real mayonnaise. Stir in strawberries and corn syrup. Chill until mixture mounds slightly when dropped from spoon. Fold in fruit cocktail and yogurt. Spoon into 9-inch loaf pan. Cover; freeze until firm. Serves 8.
Brown hamburger (drain grease). Add tomato sauce and tomatoes. Cook macaroni and drain. Put in dish. Start with a layer of hamburger, then macaroni, then cheese. Continue until all is used up, ending with cheese. Bake at 350° for about 30 to 35 minutes or until cheese is melted.
Mix first 4 ingredients. Beat well 3 minutes in mixer. Bake in 9 x 13-inch pan at 325° until tests done.
Melt butter, sugar, cocoa and milk. Bring to a boil; boil 1 minute. Take off stove. Add remaining ingredients; lay out wax paper and drop cookies onto the paper.
Combine pineapple and sugar. Bring to a boil. Stir slowly. Remove pan from heat. Add Jell-O; stir until dissolved. Cool until thick. Add buttermilk. Stir. Fold in Cool Whip and nuts. Pour into 12 x 8 x 2-inch pan. Chill until firm. Cut into serving pieces.
Baking Temperature: 325°. Baking Time: 30 to 45 minutes.
Cook broccoli until tender; do not overcook. Cook Minute rice per package directions. Mix all ingredients together except bread crumbs. Place in one large or 2 small casserole dishes. Sprinkle top with bread crumbs. Bake at 350° for 30 to 40 minutes or until bread crumbs are browned.
Mix all together and pour into unbaked pie shell. Cook 350° until firm (approximately 25 to 30 minutes).
Cream shortening and sugar; add eggs. Mix well. Mix flour, soda, salt and cocoa. Add half of buttermilk with flour mix. Add other buttermilk and flour with cold coffee. Beat well. Bake 3 layers in 9-inch pans at 350°.
Dissolve Jell-O in 1 cup boiling water. Stir in ice cream until dissolved. Add nuts, pineapple and cheese and stir until mixed well. Refrigerate to jell.
Mix together. Grease casserole (makes 13 x 9 x 1 1/2-inch size pan). Bake 1 hour in 350° oven. Freezes very nicely.
Place Fontina cheese, cream, butter and Parmesan in a saucepan over another saucepan of simmering water. Heat, stirring occasionally, until cheeses melt and sauce is smooth and hot. Meantime, boil gnocchi until cooked. Drain and coat with a little vegetable or salad oil. Serve with sauce poured over gnocchi.
Place fryer in electric skillet. Combine all other ingredients and pour over chicken. Cover and cook at 250° for 2 hours.
Put cabbage and onion in a large bowl. Fry bacon. Remove bacon to plate. Use grease from bacon to mix with water, vinegar, sugar, salt and pepper. Bring to a boil. Pour over cabbage and onion. Mix and add crumbled bacon. Serve hot.
Thaw fruit. Sprinkle cake mix over top of fruit. Pour cake mix in on top of fruit. Spread melted margarine over top of cake mix. Bake at 350° until brown.
Line deep dish pie pan with pastry; flute edges. Place beef, onion and green pepper in large skillet. Cook until meat is browned. Pour off fat.
Melt margarine in a heavy saucepan. Add rest of ingredients. Heat slowly until just hot enough to eat (use no salt).
Simmer chicken in water with salt and pepper until tender. Remove from bone. When cooled, shred chicken with fingers. Boil onion and ginger root in broth. Remove ginger root from broth. Add shredded chicken and corn. Simmer 10 minutes.
Saute onions, celery and bell pepper in margarine. Add chopped shrimp. Cook until shrimp is pink. Add salt, pepper, parsley and garlic, if desired. Add cornbread stuffing and prepared cornbread. Add well beaten eggs in 1 cup water. Add enough water to mixture until soft. Mix well; bake at 350° until brown, about 45 minutes.
Cook and drain noodles. Brown beef with onion and drain fat. To beef, add soup, pepper, sugar, salt and water and mix. Stir in noodles. Stir in cheese. Put in lightly greased casserole.
Combine first 6 ingredients in a 3-quart casserole. Cover and microwave at High for 10 to 12 minutes or until boiling. Add pepper, stirring well. Pour eggs in a thin stream into soup, stirring constantly. Cover and let stand 3 minutes. Remove garlic; sprinkle soup with green onion. Yields 6 cups.
Brown beef and onion. Add other ingredients, except cheese. Simmer until done. Add cheese and melt. (I wait and add kidney beans just before cheese.)
Boil chicken and bone; cut up. Save broth. Line bottom of oblong dish with the package of bread crumbs from Stove Top stuffing mix. Cover the crumbs with the chicken. Take 2 cups of broth and herbs from the package of stuffing mix and cook according to directions.
Bring to a boil sugar and Karo syrup. Remove from heat and add peanut butter. Stir until melted and mix in: corn flakes, coconut, vanilla and salt. Mix quickly and drop onto waxed paper while still very warm. Allow to set until firm.
Mix together lemon cake mix, eggs, lemon extract and oil. Mix together package of lemon Jell-O and 1 cup hot water and add to above mixture. Bake at 350° for 30 to 45 minutes. Mix together powdered sugar and juice of lemons (or ReaLemon). Put toothpick holes in cake as soon as it comes out of oven. Put icing on while cake is still warm.
Heat oven to 350°. Grease bottom only of pan, 13 x 9 x 2-inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke cake every 1/2-inch with handle of wooden spoon. Beat pudding mix and milk in medium bowl with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around side of pan to loosen cake. Refrigerate about 2 hours, until chilled. Store, covered, in refrigerator.
Clean and separate beans carefully. Soak overnight or at least 5 to 6 hours. Drain off water. Cover with clean water and cook slowly for 3 to 4 hours in covered 3-quart pot. Add bacon or salt pork in last hour. May add any other spices as you desire or onions, carrots, etc., to change flavor. Serve with cornbread or cheese biscuits.
Combine all ingredients and then add olives. Then chill until firm. Scrape out of bowl. Then roll in chopped pecans. Serve with crackers of your choice.
Melt butterscotch morsels over hot (not boiling) water. Stir in noodles and nuts. (The secret is in melting of butterscotch. They should melt and not cook. Use hot water and do not let bottom of pan touch water. As soon as melted, stir in noodles.) Drop by tablespoonfuls on waxed paper.
Drain salmon and mash. Add next 4 ingredients and mix lightly. Split and toast bagels. Spread each bagel half with soft cream cheese and top with salmon mixture. Garnish with dill and thin tomato slices. Serve open-faced.
Line muffin tin with foil liner. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°.
"I mix this with my hands in a big pan." Roll on a floured board. Separate and roll out pieces one at a time and sprinkle with sugar, colored with cinnamon and roll on top. Cut with a big cutter and bake at about 400° on greased cookie sheet.
Preferably cut cabbage with a knife so that it is not too fine, or grate on a large-hole grater. Grate carrots fine. Chop onion very fine. Fry bacon crisp and crumble. Save part of bacon grease and mix it with mayonnaise, mustard, lemon juice, salt, pepper and horseradish. Then mix this with cabbage, carrots, onion and crumbled bacon. Best if left in refrigerator for at least 4 hours. Remix before serving.
For garnish, prepare ice cubes by placing twisted lime slices in each cube compartment. Fill with water and freeze. Combine remaining ingredients. Chill. Pour over ice cubes in glasses. Makes 4 to 6 servings.
Mix cream cheese, sour cream and taco seasoning together. Spread in 9 x 13-inch pan and top with cheese, lettuce and tomato.
Cream margarine and brown sugar. Mix flour and walnuts in another bowl. Add margarine and brown sugar mixture. Mix with a fork to make a crumb mixture, reserving 1 cup for topping. Press remainder of crumbs into bottom of ungreased 8 x 8-inch pan. Bake at 350° for 12 to 15 minutes.
Combine all ingredients except parsley. Mix well. Chill 4 hours. Shape into balls or logs and roll in parsley. For an extra special event, shape mixture into fish and stick with slices of cucumber for scale effect. Yields a five-inch ball.
Cook potatoes; drain carefully. Combine butter and all other ingredients in small pan. Cook over medium heat until butter melts. Pour mixture over potatoes. Serve immediately.
Melt margarine. Add onion and cook until soft. Add spices, clams, lemon and garlic. Simmer 8 to 10 minutes; don't let all juice evaporate. Add bread crumbs and Parmesan cheese; mix well. Layer clam mixture in a casserole, alternating layers with Mozzarella. Bake at 350° for 15 minutes or 5 minutes on High in a microwave.
Layer lettuce, shells, cucumbers, tomatoes, tuna, peas and cheese in 3-quart serving bowl. Spread Miracle Whip over salad. Cover and refrigerate. Toss to serve. Serves 8.
Simmer chicken in 2 quarts of water until tender. Remove from broth and remove bones. Add vegetables and paste to broth and simmer until potatoes are tender. Put chicken, diced ham and ham broth into pot. Add salt, pepper, hot sauce and a little sugar to taste. Tastes better if it is made a day ahead of time.
Mix all ingredients. Pour into a greased 9 1/2 x 13-inch pan. Bake at 350° for about 40 minutes.
Mix potatoes, 1/2 cup oleo (melted), salt, pepper, minced onion, chicken soup, sour cream and cheese together. Spoon into a 2-quart casserole. In skillet, melt 1/4 cup oleo. Stir in corn flakes. Spread on top of casserole. Bake at 350° for 1 hour. Enjoy!
Fill a quart fruit jar 1 inch from the top with cabbage. Add salt and sugar. Fill jar to half with real hot water. Put lid on jar but not on tight. Set jar in pan so when it ferments, it will run into the pan. Let set for 3 days. Put enough water in to cover the kraut, ready to eat in 4 days.
Combine the first 8 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 45 minutes, turning once. You may grill or broil. If broiling, heat broiler and broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until cooked through. If grilling, place chicken 4 inches from heat source, turning once, 3 to 5 minutes per side or until just cooked through. Serves 4.
Boil and debone chicken. Saute onion with oleo. Mix all ingredients, except tortillas. Dip tortillas in chicken broth until soft. Spoon chicken mixture on soft tortillas. Roll and place close together in a 9 x 13-inch casserole pan. Pour remaining sauce over the top. Top with grated Monterey Jack cheese. Bake at 350° until bubbly.
Boil potatoes, uncovered, in jackets until tender. Chill thoroughly, 12 hours or more. Peel and grate. Add eggs, salt and flour. Beat with flour until light.
Bake a 2 layer chocolate cake. Split each layer horizontally when completely cool. Melt 1 1/2 packages of the chocolate in saucepan over very low heat. Cool. Then beat in soft butter. Add almonds to chocolate mixture. Make curls from remaining 1/2 chocolate bar. Spread one layer of cake with half of chocolate. Top with 2nd layer of cake. Spread that layer with whipped topping; top with 3rd layer of cake. Top with chocolate. Then 4th cake, top with whipped topping. Top with chocolate curls. Chill at least 1 hour before serving.
Cook meat and onion in oil until browned. Add rest of ingredients, except milk, eggs and corn meal. Cook 5 minutes. Remove from heat and add milk, beaten eggs and corn meal. Mix well. Pour into 9 x 13-inch pan. Bake for 40 to 45 minutes at 400° or until looks dry on top.
Heat oven to 350°. Trim fat from pork chops. Lightly sprinkle both sides of pork with salt. Place pork in ungreased square pan or baking dish, 8 x 8 x 2-inches. Mix 2 tablespoons of the reserved pineapple juice with the brown sugar and nutmeg; spoon remaining mixture over pineapple. Cover and bake 30 minutes. Uncover and bake, spooning sauce over pork occasionally, until done, 15 to 20 minutes longer. Garnish with snipped chives if desired. Makes 4 servings.
Boil eggplant. Mash eggplant, pepper, onion and egg. Add stale bread crumbs. Add bacon fat or margarine. Add mushroom soup. Save few crumbs for top. Mix and bake in buttered dish at 450° until done.
Cook together apples, raisins, butter and sugars with vinegar and water. Cool, add 4 eggs. In another bowl, mix flour, soda, salt and spices. Mix well and bake at 375° until toothpick punched in center of cake comes out clean.
Mix first 7 ingredients together with 1/3 cup tomato sauce. Shape meat loaf like a jelly roll and top with cheese. Pinch ends and edges together. Roll it up, using wax paper. Bake 1 hour at 350°. Drain off grease. Pour rest of tomato sauce over meat loaf and bake 20 minutes longer.
Brown and drain sausage. Mix eggs and milk. Then add to other ingredients. Let set in refrigerator overnight. Bake at 350°.
Prepare rice according to package directions; set aside. Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking dish with cooking spray. In a medium bowl, combine Success rice, diced tomatoes and ground beef; set aside. Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with beans and rice-tomato-beef mixture. Top with remaining cheese. Bake, uncovered, for 15 minutes or until cheese is melted. Garnish with sour cream and green onions, if desired. Makes 8 servings. It is also good meatless or with chicken instead of beef.
Brown hamburger and onion. Combine with remaining ingredients and bake at 350° for 30 minutes.
Sift together dry ingredients; cut in shortening. Dissolve yeast in buttermilk; quickly stir it into flour mixture. Knead on board until smooth. Roll to 1/8-inch thickness; cut with biscuit cutter. Brush with melted butter; place one on top of another on a greased cookie sheet. Cover; let rise until doubled, about 1 hour. Bake at 325° for 15 minutes.
Mix together all ingredients. Smooth into a 9 x 13-inch pan. Pour melted chocolate on top or top with 10x sugar and nuts. Freeze and serve frozen.
Saute onion in shortening. Combine the remaining ingredients. Place in a large casserole. Top with 1/2-inch layer of cornbread batter. Bake at 425° for 30 minutes.
Place butter in a baking dish. Stir in Worcestershire sauce. Add dry cereals, pretzel sticks and nuts. Sprinkle with the garlic and onion salts. Mix well. Bake at 225° for 1 hour, stirring occasionally.
Brown meat and add next 6 ingredients. Simmer uncovered until thick (about 1 hour), stirring occasionally. Cook noodles in boiling salt water until tender, drain, rinse in cold water. Meanwhile combine cottage cheese with the next 5 ingredients. Place half of the noodles in a 13 x 9 x 2 inch baking dish. Spread half of the cheese and half the meat mixture. Repeat layers. Bake 30 to 40 minutes at 350°. Remove from oven and let stand about 15 minutes before serving. Serves 6 to 8 people.
Add rolled oats and dates to milk. Let stand for 10 minutes. Add egg, beaten slightly, and corn syrup. Mix and sift dry ingredients. Add milk mixture, stirring only enough to blend well. Bake	in moderate oven, 350°, in greased loaf pan for 1 hour.
Cut celery and carrots into 1/2-inch pieces. Simmer until tender-crisp with water, horseradish and salt. Drain and toss with butter. Makes 4 to 6 servings.
Put ingredients into saucepan with 1/2 cup water. Let it get hot, stirring occasionally to break up ground beef. When mixture cooks little while, turn to low and simmer for 30 to 45 minutes.
Brown sausage; drain and set aside. Butter bottom of casserole dish. Lay bread on bottom of dish; crumble sausage over bread. Sprinkle cheese over bread and sausage. Mix eggs and pour over cheese. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Let stand for 5 minutes before serving.
Mix first 5 ingredients and pour over pretzels. Bake in low oven for three hours, stirring every half hour.
Mix together and put in large casserole (2 1/2 pints). Bake at 350° to 375° for 45 minutes.