HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown together first 5 ingredients. Add next 3 ingredients. In a 4-quart baking dish, layer crushed corn chips and meat alternately, ending with meat mixture. Top with cheese and bake at 425° until cheese melts, approximately 10 to 15 minutes.
Combine all ingredients in jar with lid. Shake well to blend. Pour over desired meat or seafood. Marinate 1/2 hour to overnight as desired. Remaining marinade can be used as dipping sauce or poured over rice with the meal.
Deep fry tortillas in skillet until browned slightly; remove and drain on paper toweling. Sprinkle generously with cinnamon and sugar mix. For a chip size, cut tortillas in quarters.
Mix ingredients together while broccoli is cooking. Drain broccoli; then add to mixture. Top with crushed Ritz crackers. Bake at 350 degrees for 45 minutes.
Cook spinach and drain, squeezing excess liquid out. Chop water chestnuts. Mix all ingredients and chill before serving. Sprinkle with paprika.
In a 9 x 13-inch casserole dish, spread cream cheese and top with chili. Add 1/2 jar salsa and shredded cheese. Bake or microwave until hot. Serve warm with tortilla chips.
Combine all ingredients in electric mixer bowl. Blend at low speed, then beat at high speed until smooth. Scrape bowl often.
Melt margarine and grate cheese. Place 1/2 of the asparagus in a greased casserole dish. Add about half of the bread crumbs, half of the margarine and half of the cheese. Repeat layers. Add mushroom soup. Sprinkle with crumbs. Bake 20 minutes at 350°. Serve hot.
Cream sugar and oil until fluffy. Add eggs one at a time. Sift flour and add alternately with milk to batter. Stir in vanilla. Spray 9-inch pans with Pam spray. Spread 1/2 cup of batter in pans. Bake at 375° until lightly brown.
Combine dry ingredients and raisins. Add remaining ingredients. Stir until just moistened. Pour into muffin cups. Bake at 400° for 20 minutes.
Melt butter in pan. Mix together sugar, flour, cinnamon, baking powder and milk. Pour over melted butter. Pour 1 can of fruit or berries over this mixture. Do not stir. Bake in a 350° oven until browned, approximately 30 to 40 minutes.
Sift together flour and 3/4 cup sugar twice. Beat egg whites, cream of tartar, salt and vanilla until foamy. Beat in the remaining sugar until meringue holds stiff peaks. Add flour, sugar mixture. Put in 10-inch tube pan. Bake at 375° for 35 minutes.
Combine first 6 ingredients in 2 qt saucepan; boil to soft ball stage. Remove from heat and beat. Add pecans, vanilla, beat to light brown. Drop by teaspoonfuls fast on grease wax paper or cookie sheet.
Stir together flour, baking soda and salt. In saucepan, combine sugar, butter and water. Cook over low heat until mixture comes to boil. Remove from heat; add 1 cup chips, stirring until melted. Stir in eggs and vanilla. Add flour mixture. Stir in remaining chips and nuts. Pour into 9-inch greased pan. Bake at 350° for 25 minutes.
In blender, combine ingredients. While blending, add ice cubes through hole in lid until slushy. Grab a straw and start sippin'!!! Serves 4.
Brown hamburger. Drain. Fry bacon. Crumble into pieces. Mix with remaining ingredients. Bake 1 hour at 350°.
Brown the ground beef with the taco seasoning. Place all ingredients in a large bowl in the order given. Mix the Italian dressing according to package directions and pour over salad. Toss and serve immediately.
Thaw dough in refrigerator. Saute green peppers and mushrooms in butter. Line cookie sheet with foil and grease lightly. Pat dough to form a square. Cover center 1/3 with ham, salami, cheese and pepperoni. Sprinkle with mushrooms and peppers. Cut other 2/3 of dough into strips. Fold strips to center alternating sides. Pinch ends closed. Let dough rise (about 2 hours) until double in size. Bake uncovered at 350° for 45 minutes for white bread, 30 minutes for wheat bread. Serves 4 to 6.
Place all ingredients in blender; blend until smooth. Serve at once. Makes 2 servings.
Mix well and shape into balls. Fry on all sides and cover with 1 can stewed tomatoes. Bring to a boil. Cover. Turn on low heat and simmer for 45 minutes. Serves 6.
Drain salmon. Mix salmon and bread crumbs. Combine remaining ingredients. Stir into salmon mixture. Form into about 12 balls. Heat oil, about 1 inch deep, in skillet. Spoon croquettes into hot oil. Brown well on all sides.
Cream sugar and shortening together well. Add egg. Beat well and add the buttermilk. Sift the flour, cocoa, salt and soda together and add to the mixture. Add vanilla and lastly add the boiling water. Mix well and bake at 350° until done in a greased 8-inch square pan.
Melt butter, peanut butter and chips together. Add marshmallows, nuts and coconut. Pour into a 9 x 13 buttered pan. Refrigerate. When cool, cut in squares. Keep refrigerated.
Cook celery, onion and ground beef in hot fat in large frypan for about 5 minutes, until meat begins to brown. Blend cornstarch with water; stir into beef mixture. Add bouillon cube, soy sauce and salt. Cook, stirring constantly, until sauce is thickened and clear. Stir in cabbage. Cook, covered, for about 3 minutes, until cabbage is tender but still firm. Serve on rice. Provides 6 servings, 3/4 cup chop suey and 2/3 cup rice each.
Cook noodles as directed until tender; drain. Mix well with mushroom soup and tuna. Place back on burner until good and warm. Serve with salad, bread and butter.
Fry sausage. Drain. Add Bisquick and grated cheese. Add water. Mix. Drop on cookie sheet. Bake at 350° for 15 to 20 minutes.
Cream together the oil, sugar and eggs. Beat. Add vanilla and zucchini. In separate bowl, combine flour, salt, baking soda, baking powder and cinnamon. Stir into zucchini mixture. Add raisins and nuts, if desired. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Mix ingredients, except chocolate morsels, adding milk gradually. Pour into greased and floured jelly roll pan. Bake 25 minutes at 350°. Let stand 5 minutes. Spread with thin layer of peanut butter. Refrigerate until firm. Melt milk chocolate morsels in microwave. Spread on top of cake.
Mix 1 egg, butter and cake mix by hand. Press into a 9 x 13 x 2-inch baking dish (glass). Mix remaining ingredients by mixer. Then pour cream cheese mixture over cake mix mixture. Bake at 325° for 35 to 40 minutes.
Boil chicken for about 30 to 40 minutes on about medium heat. After chicken is done, cut into small pieces and put in a large casserole dish. In a boiler, combine all soups, 1 cup of broth from chicken, sour cream, about 1 teaspoon of salt and 1 teaspoon of pepper (salt and pepper may vary, depending on your taste). Continue to stir sauce so that it doesn't stick and burn. Cook on low heat. When sauce is warm, pour over chicken. Carefully stir to mix well. Crush crackers and cover top completely. Add a generous amount of melted butter (or squeeze butter) to the top. Cook in oven until crackers start browning (15 to 25 minutes). Keep an eye on it; it will burn easily without enough butter on the crackers. ENJOY!!!!
Stir together the nuts, Karo, sugar and salt in a 1 1/2 qt. casserole dish, cook 7 1/2 minutes. Stir after 4 minutes. After the 7 1/2 minutes, add butter and vanilla and blend well. Cook 1 1/2 minutes more. Add soda and stir until light and foamy. Pour onto a lightly greased cookie sheet. Cool about 1 hour. Break into pieces and store in airtight container.
Put tomatoes in large pot (8 quart or larger). Cook beef in frying pan until well done. Add chopped onion and pepper. Add chili powder. Add 1/2 cup water. Add this mixture to tomatoes; start heating. Add beef bouillon to tomatoes. Add frying pan mixture. Add chili beans. Cook for about 1/2 hour, or until mixture is heated well. Add Tabasco sauce, if desired.
For crust: Mix together graham cracker crumbs, butter and 2 tablespoons sugar. Pat into 11 x 6-inch pan. Freeze until hard.
Cook cranberries, sugar and water for 5 minutes. Pour over the Jell-O and marshmallows. Stir until dissolved. Cool slightly, then add remaining ingredients. Refrigerate until jelled.
Add nuts if desired. Mix with electric mixer. Divide into 3 loaf pans. Bake at 350° for 1 hour. Freezes well.
Combine ingredients in order. Drop by teaspoonfuls onto plain cookie sheet (I spray sheet with Pam). Press flat with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Cool on newspaper!
Mix well and sprinkle over batter in pan. Pour remaining batter over sugar-cinnamon mixture and bake in a preheated 350° oven for 20 to 25 minutes or until done.
Roll crackers; add sugar and melted butter. Line pan with crackers. Add cherries. Prepare Dream Whip as package says; fold in cream cheese and powdered sugar. Put on top of cherries. Sprinkle graham crackers on top. Chill 2 hours.
Scald milk. Add beaten egg yolks. Cook sugar and water until mix spins a thread. Pour slowly into egg whites. Add to milk and egg mix. Add 1 small can grated pineapple and some small marshmallows. Make a meringue of egg whites.
Combine sugar and butter. Cream well. Add eggs. Beat well. Stir in pineapple and vanilla. Pour mixture into pastry shell. Bake at 350° for 45 minutes or until a knife inserted halfway between center and edge comes out clean. Cool before serving. Yields one 9-inch pie.
Put cinnamon in bag with rolls; shake. Put rolls in greased, high-sided pan (Turk's head). Sprinkle dry pudding mix on rolls and sprinkle sugar on top. Pour melted butter over rolls. Cover with foil for 8 hours at room temperature, then bake 35 minutes at 350°.
Combine sugar, egg whites and water in double boiler; beat with electric mixer over boiling water until soft peaks form. Remove from heat; beat in vanilla.
Blend spinach with cream cheese, 2 tablespoons butter, salt and pepper. Pour into a buttered 2-quart casserole. Combine 4 tablespoons melted butter with bread crumbs and sage. Sprinkle mixture on top of spinach. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Prepare fresh green beans by snapping into 1/2-inch pieces. Pour oil to cover bottom of iron skillet. Sprinkle about 1 teaspoon of sugar and salt (enough to season beans) over the oil in skillet. Heat over medium heat until sugar begins to dissolve and crystallize. Place beans in oil and cover with tight lid. Water in beans will cook out. If beans begin to fry, add small amount of water and stir to prevent browning. Takes about 30 minutes to cook tender.
Combine all ingredients in large bowl, stirring and mixing well. Store mix in airtight containers. Makes 50 servings.
Cut butter into flour and sugar as in pie crust and pat into bottom of	8 x 8-inch square pan. Bake at 350° for 15 minutes. Mix eggs, brown sugar, coconut, walnuts and cherries. Pour over top of baked crust. Bake at 350° for 25 minutes. Cut into squares while hot. Yields 24 squares.
Cook broccoli in vegetable steamer. Drain and place in a casserole dish. Combine sour cream, onion, salt, pepper, dry mustard and garlic. Mix well. Pour sauce over broccoli. Top with mixture of bread crumbs and butter. Bake at 375° for 30 minutes.
Brown the ground beef, onions and pepper together. Add the mushrooms. Stir in the cheese soup and pizza sauce. Cook the spaghetti until tender; drain and mix with the previous mixture and spread in a rectangular baking dish. Sprinkle on the Mozzarella cheese. Bake at 350° for 30 minutes. Let set for 5 minutes before serving.
For Sauce: Heat 1/2 cup oil in large saucepan to hot. Add garlic; stir lightly and do not brown. Add mushrooms, parsley, pinch of oregano, 1/2 cup white wine and tomatoes; bring to a boil. Season to taste with salt and pepper. Cover; let simmer for 20 minutes.
Season chicken with pepper. Combine all other ingredients. Preheat oven to 350°. Place chicken in a shallow pan. Cover with 1/3 sauce. Bake 1 hour. Turn and add more sauce. Bake 1 hour more and add remaining sauce. Watch carefully. If sauce brown too much, add a little water. Reduce heat to hold until chicken is done. Yields 6 to 8 servings.
Cook broccoli, carrots, Italian seasoning and garlic powder with just 2 tablespoons of water. Bring to a quick boil and reduce heat to low. Cover and cook about 10 minutes, until carrots are crisp-tender. Drain. In a medium bowl, combine 1/2 of Parmesan cheese, the Ricotta cheese and Mozzarella cheese. Of this cheese mixture, reserve 1 cup. To the remaining cheese mixture, add the soup and stir in the vegetables. Layer in a 9 x 12-inch baking dish 3 noodles. Spread with 1/2 of cheese-soup-vegetable mixture, adding another layer of noodles and another layer of cheese-soup-vegetable mixture. Top with remaining 3 noodles. Add reserved 1 cup of cheese mixture and balance of Parmesan cheese sprinkled on top. Cover with foil and bake at 375° for 30 minutes. Uncover; bake another 10 minutes.
Mix well. Cook until thick. Pour into baked pie shell and cover with meringue and brown.
Place chicken, uncooked, in bottom of casserole. Combine rice, soup, water and onion soup and pour over chicken. Bake at 350° for 20 minutes, covered and 30 minutes, uncovered.
Preheat oven to 325°. Generously grease and flour 2 bread pans. Put all ingredients in a large bowl and blend until moist. Beat 2 minutes at high speed. Pour into prepared bread pans. Bake 60 to 70 minutes, until toothpick doesn't stick when inserted in the middle. Cool 30 minutes before removing from pans.
Cream the cream cheese until very soft. Add syrup a little at a time to blend. Add dates, bananas or pineapple and nut meats. Whip cream; fold in. Put in freezer. (Keeps well in freezer 4 to 6 weeks.) I take out of freezer (if I remember) about 1 hour before serving. Serves 8.
Heat oven to 375°. Brown hamburger, season with salt and pepper to taste. Drain. Mix Parmesan cheese, Mozzarella cheese, cottage cheese and 1/2 of spaghetti sauce into meat mixture. Stuff pasta shells. Place in 12 x 8-inch baking dish. Spoon spaghetti sauce over shells. Cover with foil and bake for 30 to 40 minutes or until thoroughly heated. Makes 4 servings.
Combine all ingredients except preserves. Refrigerate. One hour before serving, form into a ring mold and put strawberry preserves in the middle. Serve with crackers.
Place eggs in a sauce pan and cover with cold water, at least one inch above eggs and rapidly bring to a boil Reduce heat to a simmer and cook for about 15 minutes. Don't over cook. Cool at once in cold running water. Peel the eggs under the cold running water. This helps the peeling. After the eggs are peeled, cut in half and place yellows in mixing bowl and whites on an egg platter.
Add cream of tartar to the beaten egg whites; beat until stiff and gradually add white sugar and beat until peaks form. Fold in soda crackers. Add nuts and vanilla. Put in a lightly greased 9 x 13-inch pan and bake for 25 minutes at 350°. Cool until cold. Mix Dream Whip with no sugar. Put over cracker mixture and cover with thickened cherries. Let stand 4 to 5 hours.
Mix jello with 1 cup water. Add pie filling and stir. Add pecans and stir. Chill.
Mix all ingredients except powdered sugar in order given. Drop from teaspoon onto cookie sheet. Bake 15 to 20 minutes at 350°. Cool. Roll in powdered sugar.
Mix flour, baking soda, cinnamon and salt. Add remaining ingredients and mix well. Drop by teaspoonful onto a greased cookie sheet. Bake at 350° for 12 minutes.
Blend the ingredients, except oil and powdered sugar, well. Roll into thin dough. Cut into strips. Fry; drain. Dust with powdered sugar.
Drop doves into boiling water, using only enough water to cover, and season with salt, pepper and margarine. Use 1/2 stick of margarine per 8 doves, and increase the amount of margarine accordingly. Boil until tender. Remove doves and bone them; set aside.
Combine oleo with sugar. Mix in crushed pretzels and pat into 9 x 13 pan. Bake at 350° for 10 minutes. Cool. Dissolve jello in water. Add strawberries. Chill until almost set. Cream white sugar with cream cheese. Fold in Cool Whip and spread over cooked and cooled crust. Pour jello mixture over this. Chill until firm. Also, can be used as a dessert.
Blend sugar, spices and salt together. Beat eggs with milk; combine with sugar, spices and pumpkin until smooth. Pour filling into unbaked pie shell. Bake in hot oven at 425° for 15 minutes. Reduce heat to moderate 350°. Bake until knife inserted in pie comes out clean. Cool before slicing.
Heat oven to 425°. For filling, combine eggs, syrup, brown sugar, granulated sugar, butter, Crisco, vanilla and salt in large bowl. Mix until well blended. Stir in nuts. Spoon into unbaked pie shell. Bake for 10 minutes. Reduce temperature to 350°. Bake for 30 to 45 minutes. Cool to room temperature before serving.
Add boiling water to 100% bran and set aside. Cream margarine and sugar; add eggs and buttermilk. Stir in dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake at 375° for 20 minutes. Baked muffins freeze well. Uncooked batter keeps well for several weeks in covered jar in the refrigerator. When baking the refrigerated batter, allow extra time for baking. Chopped nuts, dates, raisins, etc. may be added to the batter.
Place beans in a 11x17 inch pan. Combine turkey with soup, half and half and mushrooms including liquid. Spoon over beans. Combine noodles and onion rings. Sprinkle over turkey mixture. Heat for 30 minutes in a 350° oven. Turkey gravy may be used instead of soup.
Combine 3 qt. water and 1 Tbsp. salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 tsp. salt and pepper; sprinkle half of mixture over chicken. Combine remaining salt and pepper mixture and flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time.
*The original recipe called for lemon jello and lemonade concentrate. Strawberry jello with orange-strawberry-banana concentrate can be used, also.
Drain juices and save. Put fruit in another bowl and set aside. Cut bananas into juice and let set for five minutes. Remove bananas and dissolve vanilla pudding in juice. Stir in fruit and refrigerate. Can be eaten on slice of plain cake or vanilla ice cream. Keeps well in covered container.
Make pudding as directed on box. Remove from stove. Add cake mix directly from box into pudding, stirring all the time. Beat well. Pour into greased and floured 9 x 13 x 2 pan. Sprinkle top with nuts and chips. Bake in 350° oven until cake tests done, about 30 minutes.
Salt and pepper both sides of veal cutlet, then lightly flour veal. Take a large frying pan; add 1/4 cup of vegetable oil and heat the oil on high until it's very hot. Cook veal cutlets quickly, 30 to 45 seconds per side. Add mushrooms to oil after veal is removed. Saute a couple of minutes. Remove mushrooms; drain oil. Add Marsala wine, then add veal and mushroom. Add a couple of pieces of butter on top. Cook a couple of minutes. Serve cutlets with mushrooms and sauce on top.
Cream butter, margarine and cream cheese. Add sugar, vanilla and eggs (one at a time), beating well after each. Add flour; beat until well mixed. Pour into tube pan which has been greased, floured and the bottom lined with waxed paper. Bake in a 325° oven for 1 hour and 35 minutes, or until done.
Brown onion in oil. Prepare chicken and drop in pot of barbecue sauce. Serve with rice. Cook until chicken is tender. Cook on low to prevent burning.
Cut potatoes into large wedges and place in large bowl; add cold water to cover. Let stand for 15 minutes. Preheat oven to 425°. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt. Toss gently to combine.
Mix soup, mayonnaise and curry. Put broccoli in baking dish, then the chicken on top. Cover with soup mixture. Top with basil, parsley or paprika. Bake at 350° for 45 minutes. Cover while baking.
Cream the sugars and shortening. Add eggs and vanilla. Beat until fluffy. Add flour which has been sifted with salt, soda and baking powder. Mix thoroughly and add oatmeal, Rice Krispies and coconut. Dough will be quite crumbly. Form into balls. Place on greased cookie sheet and press flat. Bake at 350° for 10 to 12 minutes or until golden brown. Makes 5 dozen 2-inch cookies.
Preheat oven to 350°.	Mix ingredients together. Roll into balls and smash 'em on a greased cookie sheet. Put into oven. Turn off oven and forget 'em for 5 to 10 minutes.	Eat 'um.
Spray skillet with nonstick cooking spray and lightly brown the rice. Add picante salsa, cumin and chicken broth and refill the can twice with water. Bring to a full boil. Reduce heat and cover until rice is tender and liquid absorbed.
Preheat oven to 400°. Between 2 sheets wax paper, roll each biscuit into a 4-inch circle. Put one biscuit into a nonstick muffin tin and push biscuits up on sides of tin to make a cup. Spoon a mixture of the other ingredients into each cup. Bake 8 to 10 minutes. Makes 10 servings. Contains 1/2 protein, 1 bread, 1/2 vegetable and 1/2 fat.
Mix first 2 ingredients; cool and partially set. Then add the last 3 ingredients. Dress the mold with sliced fruit.
Beat the first 3 ingredients well. Thin with vinegar. Add milk; taste (more sugar?). Fry bacon; don't put in ingredients if too hot.
Cream butter and sugars. Beat in eggs one at a time. Mix in vanilla. Stir in flour. Add M&M's. Bake at 350° for 8 to 10 minutes or until	light brown on ungreased cookie sheet.
Preheat oven to 350°. Prepare cake mix for 2 (9-inch) layers. Bake; remove from pans. Cool.
Cream margarine and sugar. Add egg, then salt, soda and flour to mixture. Add bananas and mix well. Stir in nuts. Pour into glass baking dish. Bake at 325° for 50 to 60 minutes.
Mix oil, eggs and pumpkin. Combine remaining ingredients. Add to pumpkin mixture. Divide into two 9 x 5 x 3-inch loaf pans. Bake at 325° for one hour or until done.
Caramelize the Eagle Brand milk (simmer 4 hours). Make a custard of the eggs, milk, sugar and brown sugar, then cool this mixture. Then mix the whipping cream and half and half with the Eagle Brand milk into custard. Churn for 30 to 40 minutes. This makes 1 gallon.
Drain pineapple and pudding mix. Place fruit, coconut, marshmallows, sour cream and pudding all in a large bowl. Chill until serving time.
In a Dutch oven or large pot, place chicken with enough water to cover. Simmer about 1 to 1 1/2 hours or until tender and cooked through. Remove chicken from stock; set stock aside. Remove chicken from bones. Discard bones and set chicken aside. Bring stock to a boil. Add noodles and grated carrot. Boil until noodles are tender. Add chicken. Season to taste with salt and pepper. It's even better the next day.
Brown bacon first and add meat. Brown. Add onions. Blend in flour and seasonings. Stir in soup. Cook, uncovered, 20 minutes. Stir and add sour cream and heat.
Preheat oven to 350°. Mix in order and bake at 350° until brown. Bake in 2 greased iron skillets.
Preheat oven to 400°. Stir soup and milk in pan. Top with 1/2 salsa and 1/2 chips; spread on beans. Top with salsa and chips. Sprinkle with chiles and cheese. Bake 20 minutes.
Pour boiling water over rice and set stand for 30 minutes. Brown hamburger and add to rice. Mix in remaining ingredients. Bake at 350° for 1 hour.
Cook broccoli according to package directions, omitting salt. Drain well and place in a 1 1/2-quart baking dish. Stir together soup and cheese. Gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended. Pour over broccoli and sprinkle with mixture of bread crumbs and margarine. Bake at 350° for 45 minutes.
Boil potatoes and let water cool. Dissolve yeast in 1/2 cup warm water. Beat eggs and set aside. Cream shortening, sugar and salt; add potatoes, eggs, yeast, and potato water. Add flour 2 cups at a time and mix well. Knead on floured surface. Refrigerate covered for several hours (preferably overnight). Knead before making up. Bake at 350 degrees for loaf bread and 325 degrees for dinner rolls for 20-25 minutes.