HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soups, broth and tomatoes. Blend until smooth. Place a layer of tortillas in well-greased casserole dish. Add layer of chicken and sprinkle on onions. Use 1/2 of soup mixture and cheese. Repeat layers. Bake in covered dish at 325° for 1 hour. Makes 6 to 8 servings.
Cook first 4 ingredients for 10 minutes, stirring constantly. When cool, add remaining ingredients. Roll into balls the size of walnuts. Roll in powdered sugar or coconut.
Mash bananas to creamy, add to yogurt in small mixing bowl. Blend in lemon juice, brown sugar and vanilla. Refrigerate until ready to use. Serve with variety of fresh sliced fruit.
Bring to a boil meat, onions and water. Reduce heat; cover and simmer for 2 hours, until meat falls from bones. Remove meat from broth. Reserve broth. Refrigerate. Bone and shred meat (small). Skim fat from cooled broth.
Spread popcorn in large pan; may need to use two. In heavy saucepan, mix sugar, margarine, syrup and salt. Cook over medium heat, stir constantly until mix boils. Continue cooking without stirring for 5 minutes. Remove from heat; stir in vanilla and soda. Pour syrup mix over popcorn. Stir to coat well. Bake at 250° for 1 hour, stirring every 15 minutes. Break apart when cool.
Mix well. Form into 4 patties and grill or broil until done. Serves 4.
Place sugar and Karo in pan; bring to rolling boil. Add peanut butter and mix. Place cereal in a large bowl that has been buttered. Pour syrup mixture over cereal and mix well.
Layer in pan: crumbled cornbread, red kidney beans, vegetables (onions, green peppers, corn, cucumbers and peas, for example). Mix sweet pickle juice and mayonnaise to a thin mixture. Pour over top of cornbread mixture. Top with cheese. Cover and let set in refrigerator overnight.
Slice zucchini; chop onion. Steam until tender. Add a few shakes of Molly McButter. Combine this with the cream cheese in a casserole dish. Top with crumbled potato chips. Bake at 350° for 30 minutes.
Crush pretzels, and mix with melted butter and sugar. Press in bottom of 8 1/2x11 inch baking dish. Bake in preheated 400° oven for 8 minutes. Make sure it cooks completely. Mix cream cheese, cool whip, and powdered sugar. Spread over cooled pretzels. Boil water, and mix in Jello. Add pineapple and strawberries. Let cool and pour over cream cheese layer. Refrigerate. Cut into squares and serve. Serves 4-6.
Can use chicken breasts with ribs. Simmer 1/2 hour and remove skin and bones. Then continue with recipe.
Stir-fry ground beef, garlic, salt and pepper until meat is browned. Take the taco shells and place 1 1/2 tablespoons of meat mixture on each. Next, add sour cream, then onions, lettuce, tomatoes and cheese. Last of all, add the sauce. Ready to eat. Makes 16.
Melt butter in saucepan. Stir in sugar and syrup. Bring to a boil over medium heat. Stir in milk. Simmer on medium to low heat to 230° or soft ball stage. Remove from heat and pour into fondue pot. Heat. Use fruit pieces for dip.
Boil the first 4 ingredients for 3 minutes; take off stove. Put in the uncooked oatmeal, peanut butter and vanilla. Stir well; drop onto foil or wax paper.
Mix 1 1/3 cups evaporated milk and vinegar; reserve remaining milk for frosting. Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan or 2 round 8 or 9-inch pans.
Brown ground beef and drain. Add taco sauce and refried beans and heat through. Bake salad shells according to package directions. Top shells with all the fixings you like.
Mix first 7 ingredients together. Pour into large casserole. Spread over top, grated sharp Cheddar cheese. Melt margarine and mix with Cheese Nips. Put this over cheese. Top with package of slivered almonds. Bake at 350° for 45 minutes. Serves 10 to 12.
Fry ground beef and drain. Mix next 7 ingredients in bowl. Add hamburger and onion. Pour into greased shallow dish. Top with pieces of raw bacon. Bake at 350° for 30 minutes, uncovered.
Cream oleo and sugar together; add eggs, one at a time. Add pineapple, coconut, flour, meal and vanilla; mix well and pour into unbaked pie crust. Bake 1 hour at 350°. Makes 2 deep dish or 3 regular pies.
In a large skillet, saute garlic, onions, green pepper and capers in a small amount of cooking oil until translucent. Gradually add crumbled ground beef. Stir, so it browns slightly. Add tomatoes (these may be cut up, if desired), oregano, salt, pepper, olives, raisins and vinegar. Cover and simmer for 30 minutes. Skim off excess grease. Serve with rice and black beans.
Drain juice from pears and heat until boils. Remove from stove and add Jell-O. Cool juice and Jell-O 5 minutes. Put in blender and add cream cheese and blend, then add pears; blend and add Cool Whip and blend. Pour out in Tupperware bowl and refrigerate.
Tear tortillas in bite size chunks. Line bottom of casserole dish with layer of tortillas. Add layer of meat sauce and layer of cheese. Continue to layer until all ingredients are gone. Last layer should be cheese. Jalapenos may be added.
Make puddings as directed. Layer anisette toast in glass dish. Cover with hot chocolate pudding. Add nuts and cherries. Layer a second layer of anisette toast. Pour hot vanilla pudding over this. Then more nuts and cherries. Add third layer of anisette toast. Seal tightly with foil. Leave in fridge 4 to 5 days to set. Serve cold with Cool Whip.
Drain juice from pineapple into saucepan. Put pineapple in large jar with cover. Add sugar, vinegar, cloves, allspice and cinnamon sticks to juice and cook until mixture comes to full boil. Reduce heat and simmer for 10 minutes. Pour over pineapple in jar, cover and cool to room temperature. Refrigerate. Serve with sour cream for dipping. (Must be made at least 24 hours ahead.)
Boil chicken and remove bones. Cut into small pieces Marinate overnight in French dressing.
Dissolve jello in boiling water; add lemon juice and cool. Cream together cheese, sugar and vanilla. Add gelatin and mix well. Fold whipped milk into gelatin mixture. Mix crushed graham crackers and oleo. Pack firmly 2/3 of mixture in bottom and sides of a 9 x 13 x 2-inch pan. Add filling and remaining crumbs on top. Chill 4 hours.
In large bowl, beat eggs until light and foamy. Beat in sugar, vanilla and Crisco until creamy. In a separate bowl, combine flour with baking powder and salt. Add dry mixture to the egg mixture. Beat at low speed until blended. Stir in nuts at low speed. Spread evenly in greased 9x13 pan.
Mix ingredients, except cheese and peppers. Pour 1/2 of mixture into greased iron skillet. Sprinkle 1/2 of cheese and peppers over mixture. Pour remaining mixture in skillet and top with remaining cheese and peppers. Bake at 400° for 30 to 45 minutes.
Combine mashed pumpkin, sugar, oil and vanilla. Add flour, salt, soda, allspice, cinnamon, ginger, nuts and dates; mix well. Grease and flour 4 (1 pound) coffee cans. Fill each half full of mixture. Bake at 350° for 1 hour and 10 minutes. Allow to cool. Cover can with plastic lid. Let mellow 24 hours. Can be frozen in cans. Makes 4 loaves.
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Place lettuce and romaine in plastic bag; add celery and onions. Pour sweet and sour dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake. Greens may be stored for 24 hours before adding dressing.
Heat milk. Add margarine and pour over bread crumbs. Mix well and add to squash. Add cheese and seasonings. Beat eggs and add to mixture. Pour into greased casserole and bake at 350° for 20 to 30 minutes.
Mix all ingredients together, then dip fish pieces into batter. Drop in hot oil. Fish will drop to the bottom and float to the top to brown in about 4 to 5 minutes. Remove and drain.
Mix all ingredients real good. Bake in balls for 15 minutes at 400°. These can be frozen in balls and taken out to cook as needed.
Layer potatoes, beef, onions, peppers and Spanish rice in a 2 quart casserole. Season each	layer with salt and pepper. Garnish with sliced pepper. Cover and bake at 350° for 1 1/2 to 2 hours.
Beat eggs until frothy. Beat in sugar until thick and lemon colored, then beat in oil and vanilla; add nuts. Combine flour, salt, cinnamon and baking powder in separate bowl. Stir in dry ingredients alternately with grated zucchini. Pour into two large greased and floured loaf pans. Bake for 1 hour at 350° or until done. Freezes well.
Sift flour, baking powder and soda. Stir in cornmeal. Add eggs, onion, peppers, corn and buttermilk. Brown meat; drain. Add taco seasoning and a little water. Cook until almost dry.
Melt butter and chocolate in microwave for 2 1/2 minutes. Add remaining ingredients and microwave for another 1 minute and 15 seconds. Serve warm over ice cream.
Cream together butter and sugar. Add eggs along with flour. Add baby food and oil, and blend well. Spices or nuts may be added if desired. Bake in tube pan for one hour at 350 degrees.
In a wide frying pan over medium heat, melt butter. Add chicken and cook until all sides are browned (about 20 minutes). Combine Port and cream and pour over chicken. Bring to a boil; cover, reduce heat and simmer until meat near thigh bone is no longer pink (about 30 minutes).
Mix together all ingredients, except cheese. Put into casserole dish; top with cheese. Bake at 350° about 15 to 20 minutes or until cheese is golden brown.
Cream together sugar, butter and Crisco. Add eggs. Sift flour, baking powder, salt and cocoa together. Alternately add sifted flour mixture and milk to creamed mixture; mix thoroughly. Add vanilla. Grease and flour tube pan. Bake in 325° preheated oven for 80 minutes.
Cream shortening and sugars together. Add milk, eggs and vanilla. Mix. Add sifted dry ingredients and stir. Mix in oats, coconut, chips and flakes. Drop onto ungreased cookie sheets. Bake in a 350° oven for 10 minutes. Remove to racks to cool. Makes about 6 dozen cookies.
Beat 3/4 cup sugar into egg yolks. Stir in milk slowly. Cook in double boiler, stirring constantly, until coats spoon. Chill.
Cook and stir beef and onion until brown. Drain; add salt and pepper. Spread into lightly greased 10-inch pie pan. Sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender or 1 minute with hand mixer). Pour into pie plate. Bake at 400° until golden brown and knife inserted comes out clean, about 30 minutes. Garnish with slices of tomato and parsley.
Mix juices in a large pitcher; pour over ice. Garnish with lemon slices. Serves 3.
Melt chocolate and caramel pieces over hot water. Mix noodles and nuts. Stir into melted mixture. Drop by teaspoonfuls onto waxed paper. Chill. Yields about 4 dozen cookies.
Combine ingredients; pour over 8 ounce pack of cream cheese and serve with crackers.
Preheat oven to 375°. Cut potatoes into lengthwise pieces and arrange loosely on pan sprayed with Pam; salt and pepper potatoes. Bake 1 hour and turn to brown on all sides (turn over every 15 minutes). Serves 6 to 8 people.
Stew fryer or white meat until done; debone and place in a 9 x 13-inch pan. Combine 2 cups chicken broth from stewing and the mushroom soup. Bring to boil and pour over chicken. Prepare batter; dip over chicken by spoonfuls. Bake at 425° for 30 to 40 minutes.
Sift flour, cornstarch, sugar, baking powder and salt. Add Crisco, milk and extract. Beat 2 minutes. Add eggs and beat 2 more minutes. Bake at 350° for 30 to 35 minutes. Check for doneness with a toothpick.
Combine dry ingredients. Mix all ingredients together. Pour into greased loaf pan. Bake at 300° for 30 minutes, then increase heat to 375° for 30 minutes.
Brown hamburger and drain. Add spaghetti sauce; mix well. Add tomatoes, tomato paste, spaghetti sauce, salt, pepper and garlic salt. Simmer all together. Shred Mozzarella cheese. Layer in two 9 x 13-inch pans or 1 large lasagne pan. Cover bottom with meat sauce, then dry noodles, meat sauce and shredded cheese. Repeat process once. Sprinkle with Parmesan cheese. Refrigerate overnight and bake at 350° until cheese melts.
Mix everything well. Put in a greased pan. Bake in the oven at 350° for 35 to 40 minutes.
Mix oil, ranch dressing mix and garlic powder.	Pour over pretzels, nuts and Chex Mix. Stir every 10-15 minutes until oil is absorbed. Store in sealed zip-lock bag or plastic container.
While sweet potatoes are still warm, place all ingredients in a blender. Blend well and pour into a 9-inch pie crust. Bake at 400° for 15 minutes and then 30 to 35 minutes on 350°. Very low in cholesterol.
Preheat oven to 350°. In large pan, brown meat mixing together. Add whole jar Ragu sauce and water into meat. Take off stove. In 9 x 13-inch glass baking dish, put approximately half meat sauce. Begin layering uncooked lasagna noodles, cottage cheese, Mozzarella, then meat sauce and repeat layering, ending with cheese. Sprinkle remaining cheeses on top. Cover completely with foil. Bake 1 hour. My favorite add-in, sauteed button mushrooms.
Cream oil and sugar; add eggs and beat well. Add flour, salt, cinnamon, soda and vanilla. Beat well. Fold in apples, walnuts and raisins. Pour into tube pan that has been greased and floured. Bake at 350° for 1 1/2 hours. If oven bakes hot, put on 325°.
Trim beans and cook in boiling salted water until tender, about 10 minutes. Drain. Cut bacon into approximately 1-inch pieces. Cook in large frying pan until crisp. Remove bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons bacon fat. Add beans to frying pan. Stir over medium heat until heated through. Stir in bacon, pepper and lemon juice.
Mix dry ingredients. Add eggs, shortening and milk. Cream together; add flavoring. Grease and flour tube pan. Pour mixture into pan. Bake in a 350° oven until springs back.
Mix and bake cake mix in oblong cake pan according to package directions. While cake is hot, poke full of holes. With fork, mix together cream of coconut and Eagle Brand milk and pour over hot cake. Let cool. Top with Cool Whip, then top with shredded coconut. Keep in refrigerator.
Saute celery and onions in margarine. Add stuffing mix, reserving 5 Tbsp. Add balance of ingredients. Mix and place in 3 qt. casserole or 9x13-inch baking pan. Add parmesan cheese to reserved 5 Tbsp. stuffing (add paprika liberally if desired). Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Melt butter in saucepan. Stir in brown sugar and corn syrup. Bring to a full boil. Remove from heat. Stir in soda, vanilla and butter extract. Mixture will appear foamy.
Cook frozen vegetables and ham until done. Mix all ingredients well and place in baking dish. Bake at 350° for 45 minutes. Makes 4 to 6 servings.
Mix first 5 ingredients together and add next 4 ingredients to mixture. Top with slivered almonds and bake, uncovered, 1/2 hour at 350°.
Cut chicken or beef into bite size pieces. Marinate chicken or beef with onion, salt and pepper. Heat oil in skillet. Saute meat. Add tomato paste, about 2 tablespoons to 2 pounds of meat. Let cook over medium heat for about 15 minutes. Add potato and 1 cup of water. Cook until meat is tender.
Mix 4 cups warm water, yeast, 1/2 cup brown sugar and salt. Then add whole-wheat flour, then let set around 40 minutes. Then add 1 cup warm water, oil, 3/4 cup brown sugar, honey and white flour. Knead well. Let rise until double. Knead again and let rise again. Fold into 6 loaves. Let rise and bake 30 minutes or until golden brown at 325°.
Mix first 4 ingredients into small cakes. Brown on both sides in deep kettle. Lift out meat cakes. Blend 1 tablespoon flour with chili sauce, tomato soup and hot water. Bring to boil and add cakes.
Grease a quiche pan or 10-inch pie pan. Sprinkle meat, mushrooms and onions in bottom of pan. Mix milk, Bisquick and eggs together and pour over ingredients in pan. Sprinkle cheese over the top. Bake at 400° for 30 to 35 minutes until brown and set.
Slice and peel eggplant. Beat eggs, salt and pepper together. Dip eggplant in egg mixture, then in cracker crumbs. Redip in each. Fry in butter until tender.
Combine cheeses, mixing until well blended. Add other ingredients and chill. Mold into ball and roll in nuts on waxed paper.
Put on stove to thicken the sugar, water and cornstarch. Cool slightly. Add dry jello; stir to dissolve. Cool and pour over strawberries in pie shell. Serve with whipped topping.
Mix chicken, sour cream, soup and lemon juice together. Place in 3-quart casserole dish. Sprinkle crackers and poppy seed on top. Melt margarine and dribble on top. Bake at 325° for 30 minutes.
Cook grits as directed on box. Remove from heat. Add one stick of butter, stir till melted. Then add cheese, chilies, salt, worcestershire, eggs. Mix well. Pour into greased 9 x 13-inch pan. Bake 350 for 1 hour.
Place chops in casserole. Put in apples, onion and kraut. Place in a 350° oven. Cook for 2 1/2 to 3 hours. Cover with lid or foil while cooking.
Preheat oven to 350° and grease a large shallow casserole. Slice zucchini, celery and green pepper and cube eggplant. Blanch in salted water, boiling water, until barely tender. Drain and reserve.
Sift flour, cinnamon, soda and salt together. Cut in oleo. Mix together like pie crust. Stir in raisins. Combine egg, pineapple juice and sweetener. Drop by tablespoons onto cookie sheet. Sprinkle coconut on each cookie and press with back of fork so they will be level. Bake at 300° or 325° for 12 to 15 minutes.
Mix all ingredients except Special K. Mix in Special K with a large spoon. Put in a 9 x 13-inch loaf pan. Bake at 350° for 1 hour or microwave, covered, on High 17 to 19 minutes.
Brown meat and onions in Dutch oven on medium heat. Add all other ingredients. When hot, cut heat back to low and simmer (very low); let simmer for at least 3 to 4 hours. Serve with cornbread or thin tortilla chips, breaking a few at a time on top of soup when served.
Blend all ingredients and bake in lightly greased 8X8 pan at 350 degrees for 30 minutes or until top is golden brown. Cool and cut into squares.
Cream the cream cheese and peanut butter together. Add milk and vanilla to cream cheese/peanut butter mixture and blend until smooth. Add powdered sugar. Fold in Cool Whip. Pour into pie crusts. Squeeze chocolate syrup in lines over top and swirl through gently with a knife. Freeze.
Fry bacon; let cool. Chop up one head of lettuce; add one package of frozen peas. Chop up the six eggs and bacon. Mix all together in a bowl. Add mayonnaise (however much you like); stir.
Mix pudding and pineapple together. Add marshmallows, Cool Whip and nuts. Mix well and chill. Can be frozen.
Melt Crisco in large skillet and brown onion, green pepper and ground beef. Add remaining ingredients, stir and cook over low heat, 1 1/2 hours. Makes 4 to 6 servings.
Mix well. Pour into rectangular pan. Bake at 300° until brown. Cool. Roll into small balls, then roll in powdered sugar.
Beat eggs firm. Add molasses, sugar and bacon drippings. Stir until well mixed. Add 2 cups of self-rising flour, allspice, a dash of salt and water. Mix all ingredients well. Beat about 10 minutes. Pour into greased baking pan or cake pan. Cook about 15 minutes or until done.
Mix together butter, flour and nuts. Press into Pyrex dish. Bake 10 to 15 minutes at 350°. Cool.
Heat jelly and mustard until melted. Add franks and refrigerate overnight. Heat when ready to serve.
Saute onion and pepper in butter until tender. Stir in soup. Gradually blend in milk and cook until bubbly. Stir frequently. Add cheese to soup mixture. Heat and stir until melted. Stir moderate amount of cheese mixture into beaten eggs. Return to hot mixture. Cook until bubbly. Add crab and spices. Keep warm (with fondue pot or small crockette). Serve with crackers or chips.
Chop broccoli and onion. Mix remaining ingredients and add to broccoli and onion. Toss to mix. Refrigerate. Serve cold.
Sift together flour with cocoa. Add sugar gradually to shortening, creaming well. Blend in eggs and vanilla. Combine soda and cold water. Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients. Blend thoroughly after each addition. Use low speed with electric mixer. Fill muffin pans half full. Sprinkle 1 cup chocolate pieces and nuts over cupcake batter. Bake at 375° for 20 to 25 minutes.
Cut fish into 4 servings; place in a 12 x 8-inch baking dish. Top with combined vegetables. Combine soy sauce, oil, sherry, ginger root and orange peel. Pour over fish and vegetables. Cover; marinate in refrigerator 20 minutes. Bake, uncovered, at 400° for 12 to 15 minutes or until fish flakes easily with fork. Remove fish and vegetables to serving platter. Keep warm. Gradually add marinade from baking dish to yogurt in small saucepan. Cook over low heat, stirring constantly until warm. Serve sauce with fish.
Bake for 15 minutes at 350°. Add more raisins, if desired. Will refrigerate for 3 weeks.
Mix salmon, bread crumbs, egg yolks, onion, lemon juice and milk. Beat egg whites and fold	into mixture.	Put in casserole dish and bake 1 hour at 350° or until firm.
In large skillet, heat oil over high temperature. Add chicken and brown, turning, on all sides. Remove and discard all but 2 tablespoons oil. Reduce heat to low and add onion. Cook, uncovered, about 5 minutes.
Mix sweet potatoes, eggs add 1/2 c. melted butter with mixer and pour into buttered casserole dish. Mix brown sugar, pecans, flour and 1/2 c. melted butter. Sprinkle on top of casserole mixture. Bake at 325 degrees for 30 mins.
Saute onion in oil in skillet until tender. Add rice and green beans; mix well. Stir in tuna and mushroom soup. Cook until heated thoroughly.
Brown ground beef and onion together. Drain the meat and mix in the remaining ingredients (including all liquids). Let simmer in large pot until flavors blend together, about 30 minutes. Makes 12 servings (approximately 1 cup each).
Heat first three ingredients in saucepan; bring to boil. Remove from heat and add flour; mix well. Add 1 egg at a time to mixture; mix thoroughly. Drop batter on ungreased baking sheet. Bake at 400° until puffed.
In a large pot, filled with water, place chicken. Allow to boil. Remove surface film, reduce heat and add remaining ingredients. On a low heat, cook for approximately 3 hours.
Have pineapple juice and ginger ale chilled until ready to add ice cream and sherbet, which have softened slightly.
Cook the butter and flour in saucepan for 2 minutes. Add the milk and mace until you have a smooth, creamy sauce. Stir into this the quail. Heat thoroughly. Add salt and paprika. Put generously on toasted slices of bread. Place shredded pimento on top and serve on a platter.
Cream the shortening and sugar. Add eggs, one at a time, beating after each addition. Add flour and salt gradually. Stir in vanilla and crushed pineapple. Bake in greased and floured tube pan or two 9 x 5-inch loaf pans for 1 hour or until done at 350°.
Mix together first 2 ingredients until fluffy. Add whipped cream. Pour into baked crust and put cherry pie filling on top.
Wash and remove stems of mushrooms. Mix cream cheese and deviled ham. Fill caps of mushrooms with mixture. Broil 5 to 6 minutes or until heated and browned.
Mix all together and put in a large jelly roll pan or large casserole. Bake for 1 hour or until browned and firm.
Place chicken cubes in bowl and sprinkle with cornstarch. Pour in sherry and soy sauce and toss. Heat wok and pour in 1 tablespoon oil; heat until hot. Add green peppers, water chestnuts, mushrooms and salt. Stir-fry 2 to 3 minutes. Remove and set aside. Pour remaining oil in wok. Heat and add marinated chicken. Stir-fry 2 to 3 minutes. Add hoisin sauce, stirring well. Add vegetables. Add almonds and stir to heat through.
Saute celery and onion in margarine; add cooked broccoli, cooked rice, soup and cheese. Season to taste. Pour into baking dish and bake at 350° until bubbles.
Mix flour, sugar, baking powder, baking soda and salt. Add bananas, butter and milk. Beat on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts. Pour into greased loaf pan and bake at 350° for 55 to 60 minutes.