HumbleIntelligence/food-ner-1-Million huggingface dataset:
In baking dish, start with Doritos; cover with 1/2 pound hamburger, 1/2 of onion, 1/2 cheese. Pour 1/2 sauce mixture and layer again. Bake at 350° to 375° for 45 minutes.
Melt butter, add graham crackers crumbs and sugar. Mix well. Press into bottom of 9-inch spring dish. Combine and beat all other ingredients in large mixing bowl. Pour into crumb lined pan. Bake at 350° for 1 hour. Cool for 1 hour in oven with door open. Serve with strawberries or cherries. Serves 10.
Put apricots on bottom of an 8 x 8 glass pan. Pour dry cake mix over fruit. Pour melted margarine over all. Bake 350° for 35 minutes. Serves 6.
Combine chicken, soup, pineapple, soy sauce, celery and onion. Mix well. Gently fold in noodles (reserve 1 1/2 cups). Turn into casserole dish and top with remaining noodles. Bake at 350° for 45 minutes or until heated through and hot. Makes 4 to 6 servings.
Pat turkey dry with paper towel. Salt and pepper inside the body and neck cavities. Mix croutettes, onions, celery and butter as listed on package. Saute onions and celery in butter. Add mushrooms and heat. Add to croutettes in a large bowl. Toss until coated. Add boiling water; mix. Add enough to make it stick. Pack into body and neck cavities. Use bread ends to hold stuffing in. Place turkey in lightly greased roasting pan, breast up. Cover tightly with aluminum foil. Put on lid. Bake at 350° about 30 minutes or until juices run clear. Don't overbake (1 hour for small or 2 1/2 hours for large).
Combine egg whites, sugar and cream of tartar in a large bowl. Add boiling water and beat at once until very thick and fluffy. Add vanilla. Bake just until brown at 350°.
Mix sugar and egg. Add remaining ingredients. Mix well. Roll into balls and flatten with fork. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet. Makes approximately 3 dozen.
Combine butter, pretzels and sugar. Press mixture into pie pan and freeze until firm. Beat together milk, lime juice, tequila and Triple Sec. Add thawed strawberries and fold into whipping cream. Mound mixture into pie shell and freeze for 2 hours. Remove and wrap airtight and freeze overnight. Put in refrigerator 30 minutes before serving.
Heat oven to 250°. Chop all fruit. Add fruit to large bowl. Sprinkle flour; toss to coat well. Add pecans and coconut. Toss to mix. Add sweetened milk; stir to mix well. (I use my hands.) Spoon evenly into greased tube pan. Bake in slow oven 1 1/2 hours. Wrap tightly in foil. Refrigerate.
Mix all ingredients together. If needed, thicken with cornstarch and water. Serve over Doritos or Tostitos.
Arrange fruit on cake: row of bananas (overlapping) down center, overlapping berries on each side of bananas, whole grapes on each side of berries and berries on each side of grapes.
In skillet, saute garlic in margarine until tender. Stir in soup mix (dry) and cream. Heat to boiling. Simmer uncovered 10 minutes. Stir in basil, parsley, cheese and cooked tortellini. Heat through.
Mix yogurt and Cool Whip. Stir in dry jello.	Pour in pie shell and chill.
Cook cauliflower in boiling, salted water until tender; drain and reserve liquid. Melt butter and cook with onions until soft; add flour. Add broth and cook, stirring constantly until mixture boils. Stir in 1 cup reserved liquid, milk, Worcestershire and salt. Add cauliflower. Heat to boiling. Stir in cheese and sprinkle with parsley.
Mix 2 gallons water and 2 cups lime. Add sliced cucumbers. Soak 12 to 14 hours. (Stir occasionally.) Drain. Rinse. Soak in salt water 4 hours (2 cups salt). Drain. Rinse. Soak in clear water 2 hours. Drain.
Chill Carnation milk before starting recipe. Mix lime jello with 5 cups boiling water. Chill jello for a while until soft set. Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add. Mix well and chill.
Prepare pie shell; set aside. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours.
Beat together flour, sugar and milk. Melt margarine in casserole dish. Pour batter into margarine and put fruit on top. Do not stir. Bake at 350° for 45 to 60 minutes.
Cook milk, margarine and sugar 10 minutes or until becomes syrupy. Remove from heat. Add marshmallows and beat until smooth; add coconut and vanilla. Pour over bottom half of cake. Place other half of cake on top.
Cream shortening and sugar. Blend in beaten eggs and apples. Stir in dry ingredients. Blend in nuts. Bake 55 to 60 minutes at 300°.
Follow the directions for a yellow cake mix and bake. While the cake is still warm, take a wooden handle spoon and poke holes in the top of the cake. Mix the caramel topping and condensed milk. Pour the mixture over the cake while it is warm. Crunch 3 large Butterfingers over the top of the caramel mixture. Spread 16 ounces Cool Whip on top. Crunch 3 more Butterfinger candy bars on top of Cool Whip. Refrigerate for at least 1 hour before serving. Easy...easy!
In a 6-quart pot, brown turkey and onion in oil over medium-high heat. Drain off any excess fat. Peel and crush garlic; add to turkey mixture with chili powder, salt, chiles, crushed tomatoes and juice and beans. Stir well. Heat to boiling stirring often. Reduce to low heat and simmer, stirring occasionally, about 30 minutes. Serve topped with sour cream, Cheddar cheese and guacamole, if desired.
Put the ingredients into blender. Put the lemon juice in last. Bake for 50 minutes in a 350° oven. Use a graham cracker crust; don't overbake.
Coat stew meat with flour, salt and pepper. Brown in oil. Add remaining ingredients; slow cook on high 5 to 6 hours, or until meat is tender and vegetables are soft.
Mix vinegar, sugar and salad oil. Bring to a boil. Remove from heat and cool. Place carrots in shallow dish. Sprinkle with chopped vegetables. Pour cooled vinegar mixture over all. Refrigerate several hours before serving. These will keep for weeks in the refrigerator. Serves 12.
Bring pineapple to a boil. Stir jello with hot pineapple. Let cool. Add cottage cheese and Cool Whip. Mix well and chill.
Combine mushroom soup and milk in medium pot and blend together. Brown steaks in skillet on both sides. Don't overcook meat. Add to mushroom soup and milk mixture. Put potatoes on top of meat. Salt and pepper to taste. Cover and cook 25 minutes or until potatoes are done (low heat).
Cream together cream cheese and Cheddar cheese; add garlic powder and roll in chili powder. Makes 4 to 6 rolls. Serve with crackers.
In large skillet, fry bacon until crisp. Add onion and green pepper. Cook until onion is yellow. Drain most of fat. Add remaining ingredients and bacon. Cook over low heat, uncovered, about 15 minutes.
Cook potatoes with skins. Drain, peel and whip with a pinch of salt. Blend remaining ingredients mixture. Should be moist. Pile into baking dish and bake in 350° oven for 30 minutes.
Combine vegetables and mix well. In small bowl mix mayonnaise with milk and salt until smooth. Pour over vegetables and toss. Chill before serving.
Blend the Lipton soup mix, sour cream, mayonnaise and lemon juice. Stir in the spinach and water chestnuts. Chill 2 to 3 hours before serving.
Cook bacon; reserve 3 tablespoons bacon drippings. Lightly brown. Add diced potatoes and water; cook over medium heat until potatoes are tender, 10 to 15 minutes. Add corn, milk, salt and dash of pepper. Cook until heated through. Pour into warmed bowls. Top with crumbled bacon and a pat of butter. Serve with crackers. Makes 4 to 5 servings.
Mix and pour into greased pan. Bake at 350° for 20 to 25 minutes.
Fry ribs until browned and well done. Mix all other ingredients and pour over cooked ribs into a large, heavy pan. Simmer several hours. Stir occasionally. More barbecue sauce may be added according to taste. Serve over steamed rice.
Combine all ingredients, except bread, in a small bowl; stir well and set aside. Cut a thick slice from top of bread. Carefully remove soft bread from inside top and bottom of loaf, leaving about 1/4-inch shells.
Soak apples overnight. Drain well. Cover apples with water and cook about 1 hour until soft. Drain. Add remaining ingredients. Mash and combine. Roll out pastry on waxed paper, 1/3 at a time. Cut out pastry in circles, using a 5-inch saucer as a measure. Place about 3 tablespoons of apple mixture on each pastry circle. To seal pies, dip fingers in cold water and moisten edges of circle. Fold in half, making sure edges are even. Using a floured fork, press edges of pastry firmly together. Cook pies until brown in 1-inch heated oil. Turn only once. Drain on paper towel. Eat!
Brown until golden the orzo in margarine. Add rice, broth and water. Bring to a boil and lower to simmer for 25 to 30 minutes or until all liquid is absorbed into rice.
Melt margarine in saucepan. Add next four ingredients. Add cheese; heat until cheese melts. Drain broccoli and pour sauce over it.
Drain fruit, reserving the juice from pineapple chunks. Layer fruit in an oblong baking dish.
Bring corn and tomatoes to boil and simmer about 5 minutes. Add okra and cook about 15 minutes or until okra is tender. Fry bacon and use bacon grease to season the soup.
Mix all ingredients together and pour into two bread pans and bake at 350° for 35 to 40 minutes or in a 13 x 9-inch pan for 40 to 45 minutes.
Prepare salad dressing mix as directed on package. Place salad dressing and carrot halves in zipper-style plastic bag. Refrigerate 2 hours or overnight to marinate. Drain. Reserve salad dressing. Wrap 1 ham strip around 1 pickle half and 1 carrot half. Secure with toothpick. Serve with reserved salad dressing for dipping.
Mix 1 cup of sugar and 2 tablespoons of cinnamon together with roll quarters. Mix margarine, 1 tablespoon of cinnamon and 1 cup of sugar well and boil a few minutes to make syrup. Put half of roll pieces in ungreased tube pan and pour half of the syrup into it. Put rest of rolls in and pour in rest of syrup. Bake at 350° for 45 minutes. You can use raisins or nuts, but they go in the pan first. As soon as it is done, turn upside down on a plate. Best served warm, but good cold, too. Just pick it apart piece by piece.
Dice and cook potatoes until soft (not mushy). Dice boiled eggs. Mix potatoes and eggs with 2 to 3 tablespoons mustard and 1 pint mayonnaise. Mix in 2/3 of a 16 oz. jar of pickle relish. Salt to taste.
Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff, but not dry. Fold in coconut. Drop rounded teaspoonfuls on greased cookie sheet. Bake at 325° for about 20 minutes. Immediately remove cookies to rack. Makes 18.
Open door to refrigerator and announce, "If you can find it, you can eat it." Make sure when using this for smaller children, the Father is there to supervise to supervise.
Wash zucchini, cut off ends, don't pare. Cook in boiling, salted water 5 minutes. Halve lengthwise, remove pulp with spoon; combine with bread crumbs, cheese, onion, salt and pepper and eggs. Fill zucchini shells, dot with butter and sprinkle with more cheese. Bake in moderate oven (350°) for 30 minutes.
Peel, core pears and cut in halves or fourths. Place pears in boiling syrup made with above ingredients. Bring to a boil. Place in jars and seal.
Boil, debone and cut chicken into chunks. Layer chicken and broccoli in 9 x 13-inch pan. Cover with slices of Velveeta. Spread soup and mayonnaise mixture and sprinkle with Durkee onions. Bake, uncovered, for 25 to 30 minutes at 350°.
Mix ingredients together and cook until thick. Put in baking dish. Bake at 350° for approximately 1 hour.
Mix vegetables in large kettle; cook 30 minutes. Put through a sieve, then add seasonings. Chill and serve, or heat and can in sterilized jars. Makes 6 quarts.
Bake in greased and floured 9 x 13-inch pan for approximately 20 minutes at 325°. Take out while still soft on top. Cut in squares while still warm and roll in powdered sugar.
Mix all ingredients together. Place in a 2-quart baking dish. Bake 1 hour and 15 minutes at 350°.
Melt butter. Add flour and seasonings. Blend; add milk. Cook slow until thick and smooth; add cheese and stir until melted.
Cream the cream cheese, peanut butter, milk and powdered sugar until smooth. Add Cool Whip and mix well. Pour into crust. Freeze until firm.
Mix beans, taco mix and meat; place in bottom of 9 x 13-inch dish. Cover with cheese. Mix dip, sour cream and lemon juice. Place on top of cheese. Cover with more cheese. Continue layering the rest of ingredients alternating and topping with cheese. Store in refrigerator until ready to serve with tortilla chips.
Melt shortening in skillet. Brown kolbasi pieces; add green peppers and saute until soft. Add rest of the vegetables and seasonings and simmer for 3/4 of an hour. Add flour and cook slowly for 10 minutes, stir or it will scorch. Serve with potatoes. Makes 4 servings.
Pare and dice eggplant; soak in cold water and cook until tender. Drain and mash. Add remaining ingredients. Bake in buttered baking dish until brown. Makes 4 servings.
Spread yogurt on both sides of chops to make crumbs stick. Place in a casserole dish and cook in oven at 350° for 1 hour.
Save 1 cup dry cake mix; set aside. Combine remaining cake mix, 1 egg and oil. In small bowl, mix until crumbly. Press on bottom and halfway up sides of 13 x 9 x 2-inch pan. In large bowl, blend cream cheese, sugar, lemon juice and vanilla. Add 3 eggs and rest of cake mix. Beat 1 minute and add milk. Beat until smooth. Pour onto crust. Bake at 300° for 45 to 50 minutes until center is firm. Cool and put pie filling on top.
Cut chicken in pieces; dredge with mixture of flour, seasoning salt and pepper. Place in a greased 2-quart shallow baking dish. Combine remaining ingredients; pour over chicken. Cover and bake in a 375° oven for 1 hour. Remove cover and bake 30 minutes longer, basting several times. Serves 4.
Cut salami in strips. Spread with mixture. Roll with cut pickle in middle. Use a toothpick to hold.
Boil raisins in water 5 minutes. Let cool slightly. Add sugar and shortening; stir together flour, baking soda, cloves, nutmeg, cinnamon and salt. Mix all together. Bake in a greased 9 x 13-inch baking dish at 350° for 35 minutes or until cake tests done. If using a Bundt pan, bake at 350° for 1 hour.
In a bowl, add sugar and flour. Set aside. In a 2-quart saucepan, add next 4 ingredients and bring to a boil, then add to the flour and sugar mixture. Add next 5 ingredients to the batter mixture. Place in a greased 13 x 15-inch cookie sheet and bake 20 minutes at 400°.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture. Combine sour cream with flavorings and brandy; add to cake batter and mix well. Bake in a large, well-greased and floured tube pan at 325° for 1 hour and 10 minutes. Let cool in pan before removing.
Pour water over oatmeal. Let set 20 minutes. Cream together brown sugar, butter and sugar. Add oatmeal, then add remaining ingredients. Bake at 350° for 35 minutes in 9 x 13 pan.
Cut lengthwise slice off top of bread. Scoop out center to form a shell. Place half the cheese on bottom of shell. Fill with meat and spaghetti sauce mixture. Cover with remaining cheese, then replace top slice of bread.
Wash tangerines and lemon. Quarter. Remove seeds. Put through food chopper. Measure the ground citrus. Add 4 cups water to 2 cups of pulp. Bring to a boil and cook on low heat 1 hour or until volume is about half that it was in the beginning. Stand overnight. This extracts pectin from the lemon. Measure out 3 cups of stock. Add 3 cups sugar. Cook until candy or jelly thermometer reads 222°. Let cool to 190°. Pour in clean jars. Close with self-sealing lids at once.
Blend first four ingredients together; fold in Cool Whip and pour into desired type of crust. Freeze. Set out of freezer a short time before serving.
Take the sandwich bread and cut off the crusts. Cut each slice into 5 strips. Bake crusts and strips in a 225° oven for 1 hour. Turn oven off and leave sticks in oven until cool. Crush the dried crusts with a rolling pin. Mix the peanut butter with the oil. Mix until smooth. Dip sticks into peanut butter mix until covered. Roll in the crusts. Put on paper towels to set. When set, if any are left, pack in Ziploc bags.
Cook tomatoes with salt until tender. Skim off 2 cups liquid (for shorter cooking time). Add other ingredients and cook until thick, stirring occasionally. Pour into hot, sterilized jars and seal. Makes about 4 quarts.
Butter skillet; salt and pepper chicken. Place in skillet. Dot with butter. Put chopped onions, celery and carrots on top of chicken. Cover and bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Good with rice.
Beat the cream cheese until fluffy. Gradually add sugar. Add peanut butter, mixing well. Gradually stir in the milk. Add vanilla. Gradually fold in the whipped cream with a rubber spatula. Freeze at least 4 hours or overnight. Bring out 20 minutes before serving.
Combine in large bowl the first 5 ingredients. In separate bowl, combine the next 3 ingredients. Mix bowls together well. Add vanilla. Grease and flour a tube pan. Place cake in cold oven to bake at 325° for 1 hour and 15 minutes.
Grind cranberries and let set in 1 cup sugar for 8 hours. Dissolve Jell-O in 1 to 1 1/2 cups water; let begin to gel. Mix all other ingredients together and blend into partially gelled Jell-O. Let gel fully. Serves 10 to 12 (at least). Great for large family gatherings and keeps well in refrigerator.
Heat oil in skillet; add onion, pepper, celery and garlic and cook about 10 minutes until soft, stirring frequently. Add tomatoes, tomato paste, seasonings and parsley; mix well. Simmer over low heat, uncovered, for one hour or until thickened; pour over cooked spaghetti.
Fry bacon and onion. Drain and crumble bacon. Mix all ingredients together and place in casserole. Bake at 350° for 1 1/2 hours, covered part of the time. Serves 4 to 6.
Saute chicken and onion in olive oil. While sauteing, sprinkle paprika over chicken. After chicken is lightly cooked, add water to cover chicken. Add cream of chicken soup by tablespoons into the water (do not stir then). Cover and cook for 1 hour or until chicken is tender. Debone chicken; put meat back in liquid in the pot. Cook noodles according to the box; drain noodles. Put some noodles in a bowl; add some meat and juice over noodles.
Parboil potatoes for 15 minutes. Place in a buttered baking dish. Combine sugar, salt, butter and water in a saucepan. Boil for 3 minutes. Pour sauce over sweet potatoes. Bake at 350° for 1 hour. Baste occasionally.
Cut each squash in half. Remove seeds. Pare squash. Cut into 1/2-inch slices. Stir the remaining ingredients together except for apple slices. Arrange squash in ungreased baking dish 11 x 7 x 1-inch or a 9 x 13-inch. Top with apple slices. Sprinkle sugar mixture over top. Cover with foil. Bake at 350° for 50 to 60 minutes or until squash is tender.
In a large skillet, heat oil over medium heat. Add beans. Stir-fry about 3 minutes or until barely tender. Add sugar, salt and chicken stock. Reduce heat, cover and simmer 10 minutes. Mix cornstarch and water until smooth. Add to skillet. Stir until beans are glazed. Makes about 4 servings.
Mix all ingredients together and form small meatballs and brown in oil. Then cook in 1 jar prepared spaghetti sauce for 30 minutes.
Add okra, onion, garlic, salt and pepper. Add water, tomato sauce, tomatoes and bay leaves. Add Tabasco and cooked, peeled shrimp. Cook mixture on medium heat about 5 minutes. Place 1/2 cup of cooked rice in bottom of each bowl and ladle gumbo over rice.
In a 1 1/2-quart casserole dish, combine all ingredients, except chicken and seasonings. Brush chicken with melted butter and seasonings. Cover and bake at 375° for 1 hour and 15 minutes. Cook, uncovered, the last 10 or 15 minutes.
Stir Karo syrup and sugar together in a saucepan and bring to a boil. Take off the stove, add the peanut butter and stir well. Stir in the cereal. Place in a 9 x 13-inch buttered pan. Put the Hershey bars on top and place under the broiler until chocolate is soft; spread the chocolate.
Line pan with aluminum foil. Make a paste with ingredients. Use half of mixture on top of roast. Broil 7 minutes. Turn roast. Use remaining 1/2 paste and broil 7 minutes more. Seal with foil. Bake at 350° for 1 hour. Slice thinly and serve with horseradish sauce and thinly sliced bread.
Heat oven to 350. Beat together butter & sugars until creamy. Add eggs & vanilla. Beat well. Add combined flour, baking soda & salt. Mix well. Stir in oats & raisins or chips; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown; remove to wire rack. Bar cookies: Bake 30-35 minutes in ungreased 13x9 inch baking pan.
Mix all ingredients together. Put in slightly greased muffin tins or in 2 small loaf pans. Bake at 350° for 20 to 25 minutes. Makes 36 muffins.
Mix sugar, cornstarch, salt and soda together. Add milk, mix well. Fold in rhubarb. Beat egg yolks and add to rhubarb mixture. Cook in double boiler until thick. Pour into 9 inch baked pie shell. Cover with meringue and bake until brown at 350°.
Combine first 3 ingredients in a large bowl. Mix in 2 1/2 cups boiling water, stirring all the time, until clear and smooth. Add 1/2 teaspoon vanilla. Pour into 8 x 8-inch pan. Chill in refrigerator. Cut into cubes. Will not melt at room temperature.
Mix sugar, flour, cornstarch and salt in top of double boiler. Add milk slowly; stir and cook over the fire until boiling point is reached. Place over hot water and cook 20 minutes, stirring occasionally. Add well beaten egg yolks and butter; stir for 2 minutes. Remove from fire and add vanilla. Cool and turn into a cooked pastry shell. Spread with margarine and bake 15 minutes in slow oven at 300°.
Place chicken breast, bone side up, between 2 pieces of waxed paper. Working from center, gently pound chicken until about 1/4-inch thick. Repeat with 3 remaining pieces.
Mix all ingredients. Form into balls 1 1/2 to 2 inches. Cook at 325° for 15 to 20 minutes.
Roll pork chops in flour, salt and pepper. Put in pan and cover with foil. Bake at 350° for 35 to 40 minutes. Remove foil and brown.
In a large mixing bowl, combine first 4 ingredients; mix well. Fold in corn. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 30-35 minutes. Makes 10 servings.
Mix ingredients together and press into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool.
Bring water to a boil. Pour in sugar and stir until completely dissolved. Continue simmering for 4 minutes. Remove from heat and add maple flavoring. For added richness, add 4 ounces commercially prepared maple syrup. Serve on pancakes, waffles, biscuits or Britches Patches.
Beat eggs. Add sugar and oil, then stir in flour and pudding mix, then pineapple, zucchini, raisins and nuts. Blend well. Bake at 350° for 1 hour. This makes 2 large or 3 small loaves.
Mix shortening, sugar and eggs; stir in milk. Sift together flour, soda and salt; stir this into sugar and milk mixture. (Save back just a little flour to toss with fruit mixture to keep from sticking together.) Toss fruit mixture first (with flour), then stir everything together and chill at least 1 hour before baking. Bake 10 minutes at 375°.
Dissolve Jell-O in boiling water. Add sherbet; cool until partially set. Fold in oranges and pineapple; turn into mold or deep dish. Refrigerate until set before serving.
Combine slightly beaten egg yolk with flaked tuna. Add rice and seasonings; chill. Fold in beaten egg white. Shape into 10 patties. Roll in bread crumbs. Bake at 350° for 30 minutes. Serve hot with tomato or cheese slice. Serves 10.
Sift dry ingredients together. Combine eggs, oil and milk. Add to flour mixture. Add last 5 ingredients. Turn into four well-greased and floured 16 ounce fruit or vegetable cans, from which top lid has been removed. (Or you can use any small type loaf pan.) Bake in 350° oven for 45 to 50 minutes. Cool on rack. Wrap in foil and store in refrigerator. Makes 4 loaves.