HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Sprinkle with salt, pepper, sweet basil and catsup. Dice three slices of cheese and add to meat. Spoon mixture into the pastry shell. Arrange slices of tomato over meat. Bake at 450° for 15 minutes. Cut remaining cheese into 6 wedges. Arrange on top of pie. Sprinkle with Parmesan cheese. Broil 2 to 3 minutes until cheese is bubbly. Cut into six wedges to serve.
Mix ingredients in plastic bag. Add 3 pounds chicken wings and marinate overnight. Bake for 30 minutes or broil for 10 minutes (watch carefully).
Combine sugar, evaporated milk, diced marshmallows and margarine in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue boiling for 4 minutes, stirring constantly. Do not let mixture scorch. Remove from heat and stir in chocolate chips and vanilla. Beat until well blended and mixture begins to thicken. Pour into buttered loaf pan. Chill until firm and cut into squares.
Brown ground beef; drain. Cook broccoli and rice. Melt cheese. Mix all ingredients together. Bake 15 minutes at 350° or until the casserole is not very runny.
Butter 2 shallow 9 x 13-inch baking dishes. Spread bread over the bottom and drizzle with butter. Sprinkle with Swiss and Jack cheeses and salami. Beat together eggs and next 6 ingredients. Pour over cheese. Cover dishes with foil, crimping edges. Refrigerate overnight.
Bring the Karo syrup and sugar to a boil; remove from heat. Add the peanut butter; stir until melted. Pour over the Rice Krispies. Put on greased cookie sheet. Pat down with wet hand to 1/2-inch thick. Add the chocolate chips. Melt in warm oven until melted. Spread with knife.
Chop onion and saute in vegetable oil until tender. Add soup, milk, Cheez Whiz and hominy. Blend and bring to a boil. Pour into 2-quart casserole. Sprinkle with 1 cup crushed Fritos. Bake uncovered at 400° for 20 minutes.
Brown sausage in butter. Add onion and tomatoes. Let simmer on low for just a little while. Add water and potatoes and carrots. Salt and pepper to taste and cook until vegetables are done. Serve over rice.
Mix all the ingredients together in order given and pour into a greased 2-quart casserole dish. Bake in a 350° oven for 30 minutes or lightly browned on top. The last 5 minutes, sprinkle grated cheese on top to brown lightly.
Shell shrimp, leaving tails on, then devein. Heat all other ingredients over medium heat for 15 minutes. Place shrimp in an ovenproof dish and pour garlic mixture over it. Bake in a 350° oven for 15 to 20 minutes. Serve with rice or over pasta.
Place onions in skillet. Add sugar, mustard, garlic powder, salt and vinegar. Cook for 20 minutes, covered. Add onion mixture to combined beans. Add bacon. Pour into a 3-quart casserole dish. Bake at 350° for 1 hour.
Brown ground beef with onion; drain. Set aside. Mix Bisquick mix in a bowl. Set aside. Cut cheese into small cubes and add to Bisquick. Add salt and pepper to ground beef. Grease muffin pan with oil. Fill each cup half full with ground beef. Top with Bisquick mix. Place in oven at 350° for 5 minutes or until brown. Remove and let stand 5 to 10 minutes to cool. Place on dish with paper towel. Serve immediately.
Boil noodles. Grate cheese. Chop onion. Drain and rinse peas. Chop up crab meat. Drain noodles and rinse in cool water. Combine all ingredients. Add mayonnaise until desired consistency.
Blend whole tomatoes and Rotel tomatoes in blender. Add lots of garlic and salt; add cilantro if desired. Serve with chips.
Cut up cottage ham into bite size pieces. Wash cottage ham thoroughly to remove any brine. Place in crock-pot. Add 4 to 5 cups of water. Add string beans, onions, potatoes, pepper and marjoram. Cook on high for 4 hours. Cook on low for 2 hours. Stir occasionally, then enjoy!
Roll boneless chicken breast in butter. Then roll in cracker and cheese mixture . Place in baking dish and bake for 50 minutes at 350°, first 30 minutes covered.
Combine sugar, vinegar, oil and pepper. Add to beans which have been well drained. Add onions. Refrigerate overnight.
Coat chicken pieces with coating mix as directed on package. Place in shallow baking pan. Sprinkle with sesame seed. Bake at 400° for 40 minutes.
Grind cranberries. Add sugar and pineapple; marinate overnight. Drain. Add nuts and bananas; fold in whipped topping. Chill before serving.
Mix 2 envelopes of dressing mix as directed. Add the third envelope dry. Add seasoning from remaining package number three to your taste.
Combine chicken and celery in bowl. Mix salad dressing, salt, poultry seasoning, onion salt and pepper. Pour over chicken and celery; toss. Cover; chill 2 hours.
Thaw potatoes for at least 30 minutes. Toss with other ingredients. Place in large casserole dish. Prepare white sauce (2 tablespoons butter, melted and 2 tablespoons flour). Stir until bubbly, then add 2 cups milk. Heat, stirring constantly until thick. Top with crushed corn flakes tossed with melted butter. Bake at 350° for 1 hour.
Cut potatoes into eighths. Coarsely chop green onions. Add green onions, garlic and butter to a 3-quart saucepan. Add onion and saute for 1 minute. Add potatoes and pour in broth. Simmer 20 minutes, or until potatoes are tender. Pour into food processor or blender and puree. Add cream, milk, salt, pepper and nutmeg. Chill to serve cold or reheat to serve hot. Garnish with croutons if desired.
In bowl, mix together mayonnaise and flour, then add remaining ingredients and mix well. Pour into pie shell. Bake at 350° for 35 to 45 minutes or until done.
Hollow out center of one loaf Hawaiian round bread (Shepherd's) and save for dipping.
Mix milk, lemon juice, pineapple, coconut, cherries and nuts. Pour into pie crust. Spread Cool Whip on top; chill.
Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt. Heat oil in Dutch oven. Brown chicken on all sides. Add garlic, onion, chilies and chicken broth. Cover and simmer 35 to 45 minutes. Remove chicken from pan to platter draining juices back into pan. Skim fat from sauce in pan. Blend together flour and water. Stir into sauce. Cook stirring constantly until thickened. Stir in sour cream. Carve chicken and serve with sauce.
Mix grated cheese with salad dressing. Spoon mixture over a canned artichoke heart, which is placed on a piece of square rye cocktail bread. Broil until cheese bubbles.
Preheat oven to 300°. Prepare chocolate crumb crust. Stir together margarine and cocoa until smooth. In large mixer bowl beat cheese until fluffy. Beat in milk until smooth. Beat in eggs, vanilla and flour. Put 1 1/2 cups into medium bowl. Beat in cocoa mixture. Spoon half vanilla batter in pan, then half chocolate. With metal spatula cut through batter to marble. Bake 50 to 60 minutes, until center is set. Cool. Chill. Refrigerate leftovers.
Cook, devein and slice shrimp. Finely chop celery and onion. Mix all ingredients together and blend. Store in refrigerator for 24 hours before using.
In a 10-inch glass baking dish, heat butter 30 seconds. Add mustard, parsley flakes, lemon juice and garlic powder; stir to blend. Coat fish in sauce and arrange around sides of dish. Cook, covered, 5 to 6 minutes, rotating dish one-quarter turn halfway through cooking time. Rest, covered, 5 minutes before serving. Yields 4 to 5 servings.
Freeze steak for 1 hour for easier slicing. Cut in 1/8-inch slices. Heat oil in skillet. Add garlic, salt, ginger and pepper. Saute garlic until tender. Add steak slices; brown lightly for 2 minutes. Remove meat. Add green peppers and onions, cooking for 3 minutes. Return meat to pan along with all remaining ingredients. Simmer for 2 minutes or until sauce thickens. Serve over hot rice.
Cook until soft ball stage, stirring constantly, over medium heat. Add vanilla and chopped nuts after it reaches soft ball stage. Take off heat and have ready a pan with ice water. Place candy pan in water and stir until stiff. Be careful it doens't set up. Butter two pie plates or 9 x 9-inch cake pans, depending on how thick you would like this.
Cream shortening and sugar, combine remaining ingredients and mix until well blended. Pour into prepared pan. Heat oven to 350°. Grease loaf pan, 9 x 5-inch. Bake 55 minutes; cool on rack.
Mix ingredients together and spread on tortillas. Roll tortilla tightly. Chill 2 hours. Cut rolls into 1-inch pieces. Makes 3 dozen.
Drain fruit well and pour into large bowl. Add cottage cheese and stir. Add Cool Whip and stir. Add large package of Jell-O and stir. Store in refrigerator. Enjoy. Do not make Jell-O.
Mix cabbage, carrot, green pepper and medium onion together after chopping and add salt. Let stand 15 minutes; drain well if needed. Add sugar and cider vinegar; pour over slaw and let stand 2 hours before serving. Store in quart jars. Lasts several weeks. Do not use plastic.
Place vanilla	wafer crumbs in bottom of container. Stir lemonade into ice cream and mix well. Quickly spoon ice cream mixture on top of crumbs. Sprinkle additional crumbs on top. Cover and refrigerate. (Texture of cream will change.) Various shapes and sizes of containers may use used. Makes 2 pies. One (9-inch) square will make thick servings.
Cook and drain spinach. Add soup, cheese and half of onions. Mix well. Spread in a shallow baking dish. Top with onions. Bake until hot and then boil until onion is brown. Serve hot.
Cream together shortening and sugar. Stir in beaten eggs, vanilla and milk. Add sifted flour mixture and mix together. Knead on a floured board; roll and cut as you like. Sprinkle with colored sugars. Bake on sprayed cookie sheet. Bake at 375° for 7 minutes.
Drain pimento	and mash fine.	Mix with other ingredients. Serve with crackers.
Heat oven to 350°. Grease a 9-inch pie pan. In large bowl, combine ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes or until set. Sprinkle with bacon; bake an additional 5 minutes. Let stand before serving. Makes 6 servings.
Mix apples and sugar together; let stand until sugar is thoroughly dissolved. Add egg and beat well. Sift dry ingredients together. Stir into apples. Add nuts and vanilla. Pour into 1 (8 x 8-inch) pan. Bake at 375° for 40 to 45 minutes or until done.
Mix all ingredients together. Bake at 300° about 30 to 35 minutes.
Butter a nice size casserole. Sprinkle rice in dish. Mix soups, salt and water and pour mixture over raw rice. Dip chicken in melted butter. Salt pieces lightly and lay on top of soups. Bake at 275° for 2 1/2 hours.
In a large bowl, dissolve gelatin in boiling water. Cool to lukewarm. Add remaining ingredients. Blend well. Pour into a 13 x 9-inch pan. Chill until firm. Serves 15.
Trim fat from meat; place in a large baking pan, 13 x 9 x 2-inch. Roast at 350° for 1 hour. Pour off fat. Arrange potatoes around roast.
Place sliced apple pieces into unbaked pastry shell. Mix 6 or 8 Equal bags with brown sugar, cinnamon and flour. Sprinkle over the sliced apples. Squeeze the juice of one orange over the mixture and cover with pastry. Bake at 400° for 5 minutes, then reduce oven to 350°. Bake until golden brown, 45 minutes to 1 hour.
Cut steak; dredge in flour seasoned with salt. Place 3 or 4 carrot strips on each piece of steak. Wrap around carrots and fasten with toothpicks. Brown rolls slowly in shortening and add potatoes and onions. Pour mushroom soup over all. Cover and simmer for 45 minutes or until soft.
Thaw strawberries. Drain and save juice. Break angel food cake into bite size pieces. Place in 9 x 13-inch glass dish. Cook according to directions vanilla pudding. Pour over cake while hot. Set aside to cool, but do not refrigerate. Add water to drained juice. Mix with cornstarch and cook until thick. When cool, add strawberries to thickened juice mixture, then spread over cake and pudding. Spread Cool Whip over strawberry mixture. Refrigerate overnight. Cut into squares and top with a strawberry if desired.
Divide ground beef into four portions. Place on squares of aluminum foil, shiny side up. Slice potatoes and bell pepper and quarter onions. Arrange vegetables on foil as needed for serving. Add salt and pepper to taste. Seal foils tightly. Bake at 350° for 1 1/2 to 2 hours.
Mix first 6 ingredients well. Shape into small balls; roll in flour. Brown evenly in skillet. When the meatballs are completely browned, add tomato soup and Veg-All. Simmer at least 1 hour and more if you have time.
Boil whole chicken in water until done. Debone meat when cool. Cook rice as directed on package. Combine all other ingredients together. Layer in casserole dish the rice and chicken mixture and top with stuffing and butter mixture. Spread shredded cheese on top. Bake at 325° for 20 minutes or until cheese melts on top.
Mix and bake at 375° for 30 minutes or until done in greased and floured pan.
Cook broccoli and rice until tender. Add rest of ingredients. Mix well and chill. Sprinkle with bacon bits.
Buy an inexpensive cut of meat, either steak or roast. Cut into 1 1/2 inch cubes. Combine flour and seasoning in a Baggie. Coat the beef cubes. Brown in a skillet with the Crisco. Reserve remaining flour mixture. Slice the onion and add with the mushrooms and can of beef broth. Cover; let simmer for 1/2 hour to 1 hour. Put flour mixture and water together, then add to the meat mixture until thickened to your taste. Serve over homemade noodles.
Pour into a chilled blender and blend quickly. Makes 1 serving. May be doubled.
Mix beans, butter, and sugar. Add beaten eggs and vanilla. Mix well. Pour into 2 unbaked pie shells. Bake 1 hour at 350 degrees. Do not preheat oven. Pinto beans should be cooked like you would cook them but not seasoned with ham. Can be baked as one pie.
Mix first three ingredients together and pour into graham cracker crust. Top with Cool Whip or whipped cream. Refrigerate for a couple of hours.
Drain intakes at power plant. Scrape mussels, clams and oysters off walls. Throw away the ones that smell bad. If there are any eels laying around, you can use them also. Next, add potatoes, carrots, peas and seaweed (optional). Boil until dead. Drain water and add 2 to 3 cans gravy. Simmer until gravy heats through. Serve with nose clips.
In a pan, mix your hamburger, onion and taco mix until meat is browned and onion is tender. Put all ingredients in pot; simmer until very hot. Put cheese cubes in bowl. Pour in hot soup and put crushed corn chips on top.
Dissolve yeast in water; add sugar. Stir and mix all ingredients together, reserving just enough butter to brush top of dough. Cover tightly and place in refrigerator overnight. Next day, divide dough into 3 parts. Shape into balls. Roll out on floured board to 1/4-inch. Cut circles into 12 pie-shaped cuts. Starting from large end, roll up. Place on greased sheet and let rise uncovered for several hours. Bake at 400° for 8 to 10 minutes. Yields 36 crescent shaped rolls. Dough may be kept several days in refrigerator. Shaped rolls may be frozen and used as needed.
Combine and refrigerate cranberries, marshmallow and sugar. Refrigerate overnight. Two to three hours before serving, add apples, walnuts and cream. Refrigerate until ready to serve.
Stir together cream cheese, artichoke hears, pimento, and oregano in a bowl. Spread tortilla with cream cheese mixture. Arrange ham over cream cheese. Place cheese slices in the center and lettuce leaf next to cheese. Roll up tortilla.
Drain pears. Heat 1 cup juice to boiling. Pour over gelatin to dissolve. Cool. Add cream cheese and 2 tablespoons cream. Beat smooth. Add gelatin mixture; beat until partly thickened. Fold in mashed pears and whipped cream. Pour into mold and chill.
Mix well and refrigerate for 24 hours. Roll into 3 oblong rolls. Place in foil, shiny side in. Cover with water, boil 1 hour. When done, rewrap. Drain on paper towel.
About 1 hour before serving, in 10-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling; cover and simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until sausages are well browned, about 20 minutes. Remove to paper towels to drain. With knife, slice diagonally to 1/4-inch thick slices; place in bowl. Preheat oven to 400°. Grease 13 x 9-inch baking dish. Prepare hot roll mix as directed, but use 1 cup water and omit egg; do not let dough rise. Pat dough onto bottom and halfway up sides of baking dish to make a stand-up edge. In medium bowl, mix spaghetti sauce, next 5 ingredients and sliced sausage. Sprinkle half of Mozzarella over dough in baking dish; top with spaghetti sauce mixture, Parmesan cheese and remaining Mozzarella. Bake pizza on bottom rack of oven 25 minutes or until topping is hot and bubbly and crust is browned and crisp. Serves 8.
Mix the sugars and flour. Cut in butter. Combine 2 cups of this mixture with the nuts. Press into 9 x 13-inch pan. Combine the remaining ingredients and beat until smooth. Add remaining crumb mix and beat hard. Spread over unbaked layer in pan. Bake 30 minutes at 350°. Cool, then frost. Cut into bars.
Preheat oven to 325 degrees. Using a glass baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Use back of tablespoon to spread evenly. Pour condensed milk evenly over crumbs. Use back of spoon to spread evenly. Sprinkle nuts over layer of milk, then peanut butter morsels, then butterscotch morsels. Last, spread coconut evenly over the top. Wet your hand with cold water and press the mixture down. Press corners down with the spoon. Bake 25-30 minutes or until lightly browned. Cool. Cut into squares. Store loosely covered at room temperature. While it's still hot, take and knife and loosen sides.
On a sheet of aluminum foil, place 1/2 acorn squash. Fill with 1 tablespoon each of butter and brown sugar. Seal foil. Bake in 425° oven for 1 hour. Makes 4 servings.
Peel and cut up potatoes and boil until tender. Add corned beef, garlic salt, salt and pepper. Cut up onion and add to mixture. Simmer about 15 to 20 minutes or until onion is tender. Delicious with fried cornbread.
Beat together egg yolks, lemon juice, lemon rind and margarine with a rotary beater. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed. Pour mixture into 8-inch square baking pan. Set in a pan of hot water.
Combine all ingredients (except chicken). Place chicken in heavy plastic bag (or bowl/container) and pour marinade over chicken. Marinate in refrigerator for several hours or overnight. Bake at 350° for 50 minutes or cook on grill until chicken is done.
Combine sour cream and seasonings. Coat chicken breasts with it. Refrigerate overnight. Roll chicken in cup of crumbs.
Mix 1/4 cup peanut butter with 1/4 cup skim milk. Gently stir in whipped topping. Pour 4 cups milk into large glass bowl. Add pudding mix. Beat 2 minutes or until well blended. Spread crushed graham crackers on bottom of 9 x 13-inch pan. Spoon pudding on top of crumbs and carefully spread over pan. Slice bananas on top of pudding. Layer Cool Whip mixture on top. Makes 12 servings. Each serving contains 176 calories and 5.8 g fat.
Mix together first three ingredients while potatoes are hot. Then add remaining ingredients and mix well. Grease pan and pour in mixture. Bake at 350° for 25 to 30 minutes.
In a medium bowl, combine refried beans, 1/4 cup salsa, 1/2 cup cheese and olives; set aside. Slice loaf in half horizontally; remove soft insides, leaving 1-inch thick shell. Spread bean mixture over bottom half of loaf; set aside.
Thaw frozen strawberries. Put through food mill or mush. Add sugar. Mix well. Let stand 20 minutes, stirring occasionally. When sugar has dissolved, add liquid fruit pectin. Stir 3 minutes. Ladle in hot sterilized jar or clean freezer container. Cover and let stand 24 hours or until set. Seal with paraffin. Store up to 6 weeks in refrigerator or 1 year in the freezer. Makes 4 1/2 pints.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed.
Cream butter and confectioners sugar; add salt, vanilla and nuts. Mix well. Chill dough until easy to handle. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° until light brown, 12 to 15 minutes. Roll in powdered sugar while still warm.
Mix well together. Put in frozen pie crust; scatter broken pecan pieces over top and bake at 375° for 40 minutes. For richer pie, use brown sugar and butter instead of coconut; use chopped pecans. It's delicious.
Cream Crisco with sugar. Add egg and vanilla. Sift flour, add cocoa, baking soda, baking powder and salt to flour. Add to creamed mixture, alternately with milk. Drop by teaspoon on ungreased cookie sheet. Bake at 450° for 8 minutes. Cool. Put together with cream filling between.
Cook and drain the Fiesta mix, then mix all together. Put topping on top and cook for 25 minutes at 350°.
Saute margarine, onion and green pepper. Brown beef and drain off fat. Add to sauteed vegetables. Stir in mushroom soup, tomato paste, salt, oregano and chili powder. Place half of Doritos on bottom of a 9 x 13-inch pan, then pour meat mixture on top of Doritos. Add Colby cheese. On top of cheese, add rest of Doritos. Bake, uncovered, at 350° for 30 minutes.
Combine flour, soda,	salt and apple pie spice in a large bowl with electric mixer at medium speed. Beat together oil, Sweet 'N Low, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture. Fold in apples, pecans and raisins. Pour into a greased and floured tube or Bundt pan. Bake at 325° for 1	hour and 15 minutes or until toothpick comes out clean. Cool cake in pan 10 minutes.
Brown ground beef in skillet. Cut up onion (chopped). Mix in with ground beef and cook until onions are soft and beef is brown. In a large pot, mix chili beans, tomato juice and ground beef mixture; add chili mix. Cook until hot. Serves 5.
Mix salt, pepper, small amount of flour (4 tablespoons) and paprika. Dredge beef; shake off excess. Saute in hot bacon fat until lightly browned. Add chopped onion, garlic and green pepper. Stir to prevent sticking until onion glazes. Add tomatoes, parsley and water. Cover and cook slowly 2 hours. Cook noodles or spaghetti. Add to the meat mixture 10 minutes before serving. Good for crock-pot simmering.
Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients alternately with liquid. Beat after each addition. Bake in paper-lined 9 x 9 x 2-inch pan in moderate oven (350°) for 45 minutes. Makes 16 portions.
Marinate meat in soy sauce for about 1 hour. Save soy sauce for later. Flour meat and brown in 1 inch of oil; drain on paper towel. Put browned meat in stew pot or Dutch oven. Add soy sauce and vegetables and fill pot with enough water to have about 2 or 3 inches above the ingredients. Cook slowly, stirring about every 10 minutes, until vegetables are tender. Pepper to taste. Stew should get thick like gravy. Serve with crackers. Serves about 4 to 6.
Marinate carrots, onion and green pepper in tomato soup. Add remaining ingredients. Let stand overnight.
Mix well the dry ingredients. Pour in beaten eggs, corn oil and water; beat until smooth. Pour in 10-inch tube pan, greased and floured. Bake 55 minutes to 1 hour at 350°. Run knife here and there to run out air bubbles. Set a few minutes.
After mixing dry ingredients, mix in butter. Press into a 9 x 13-inch pan. Bake on top rack at 350° for 15 minutes, until lightly brown.
Combine vinegar, sugar, oil, salt and pepper. Boil. Rinse kraut very well in colander in cold water. Drain well. Put in bowl. Pour over hot mixture. Add remaining and chill well.
Mix together cake mix, butter and one egg. Pour into greased 9 x 13-inch pan. Mix remaining eggs and cream cheese with sugar. Pour this over cake batter. Bake at 350° for 30 to 35 minutes.
Remove and discard spinach stems. Rinse leaves. Drain and pat dry. Tear into bite size pieces and arrange in a salad bowl. Evenly layer cucumber slices, radishes, green onions and eggs on top of spinach. Spread dressing over top. Do not mix. Cover and chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts. Makes approximately 6 servings.