HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and drain. Mix all ingredients, except the cheese and chips. In a 9 x 13-inch casserole dish, layer Doritos, meat mixture and half of cheese. Repeat layers and top with remaining cheese. Bake at 350° for 35 minutes or until bubbly.
Boil chicken breasts; add diced celery to water just before chicken is done. After chicken is done, cut into bite size pieces. Add celery, mayonnaise and soup. Pour in casserole dish.
Mix together and put into freezer. When frozen, add 1 ice cream scoop of slush to glass and fill with Sprite, 7-Up or ginger ale.
Flake salmon and place half of it into a greased baking dish. Season with lemon juice. Cover with half of bread crumbs and repeat in layers. Pour white sauce on top and bake in oven for 20 minutes at 350°.
Cover and steam on very low heat for 20 minutes or until tender. Serves 6.
Melt chocolate chips in microwave (1 minute). Set aside to cool. In bowl, beat cream cheese, sugar and butter until smooth. On low speed, blend in melted chocolate. Fold in Cool Whip. Spoon into crust; cover and chill until firm. Serve and enjoy!
Brown meat, onion and green pepper in large frypan. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate each biscuit into 2 layers. Place 10 halves over bottom of ungreased 9-inch baking dish. Mix well 1/2 cup cheese, sour cream and egg. Remove meat from heat, stir in cream mixture and spoon over biscuit layer. Arrange reserved 10 biscuits on top of meat layer. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.
Mix sugar and syrup and heat until dissolved. Add peanut butter and stir until blended well. Put corn flakes into a mixing bowl and pour peanut butter mixture over corn flakes and stir. Drop onto wax paper with spoon.
Put butter, brown sugar and honey in a large skillet; stir until melted. Lower flame. Add bananas, cut side down. Cook on high heat until liquid begins to boil. Lower flame to medium. Add rum and liqueur; cook until the liquid becomes thicker. Turn bananas over to cook for a couple of minutes on the other side. Spoon the syrup over the bananas and serve with vanilla ice cream.
Grind the gizzards, liver and pork. Wash and cook rice. Brown in about 3 tablespoons of oil. Add a little water at a time. Let simmer and mix with rice all the browned ingredients. Season with poultry seasonings, sage or any other seasonings you prefer. This may be stuffed lightly in turkey or other fowl or browned in casserole.
Combine cream cheese, powdered sugar and lemon extract; beat at medium speed of an electric mixer until smooth. Stir in pecans. Chill until ready to serve. Yields about 1 cup. Spread on cookies, toast or hot banana-nut bread.
Soften gelatin in 1/4 cup cold water. Stir over low heat until dissolved. Blend together cream cheese, sugar, vanilla extract and salt. Gradually add 1/4 cup milk and gelatin. Chill until slightly thickened. Fold in heavy cream, whipped. Pour into 8 x 10-inch pan; chill until firm. Serve with fresh fruit. Serves 12.
Mix with first ingredients, stir well and chill overnight. Add crumbled bacon on top before serving.
Thaw frozen shrimp. Cook green pepper, onions and garlic in oil until tender. Add remaining ingredients except parsley and shrimp. Cover and cook 20 minutes. Add shrimp. Cook another 5 to 10 minutes until shrimp are done and rice is tender. Stir occasionally. Add parsley at end of cooking period. Remove bay leaf before serving.
Place onions and sugar in large saucepan along with 1/4 cup of broth. Saute for 5 to 10 minutes until onions begin to soften, stirring often. Add remaining stock and other ingredients and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes more or until onions are very soft.
Brown meat and drain. Add tomatoes, peppers and seasoning mix. Simmer for 15 minutes. In 13 x 9-inch pan, layer part of tortilla chips. Next, pour meat mixture. Spread sour cream. Layer half of cheese; add layer of tortilla chips, then rest of cheese. Bake at 425° for 15 minutes.
Mix flour, sugar and milk together thoroughly. Pour into a baking dish. Melt margarine and pour into center of mix. Drain peaches (just a little) and pour into the center of the margarine. Do not stir. Bake at 350° for 30 to 45 minutes, or until golden brown.
Heat together beets and juice. Mix flour, sugar, salt, pepper and vinegar. Stir into beets, stirring constantly until thickened.
Mix the egg, margarine and apples with the mixed dry ingredients. Pour into crust and bake at 325° for about 45 minutes. This has no top crust and looks like toasted coconut when done.
Mix first 6 ingredients together and cook in a heavy saucepan until it reaches soft ball stage (234°). Remove from heat and add nuts and vanilla. Beat until thick. Spoon drop or pour onto wax paper lined pan.
Place chicken in a greased 9-inch square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350° for 1 1/4 hours. Sprinkle with onions; bake 10 minutes longer. Yields 4 servings.
Wash and strip heavy stems from collards. Slice fatback meat; soak in cold water for 1 hour. Pat meat dry. Fry in heavy pot or frying pan until all grease is fried out. Place grease and fatback in large pot. Add small amount of water. Add sugar. Cut collards up. Drop drippings wet in hot grease. Stir; cover and cook for about 45 minutes, or until tender. Add salt when almost done.
Mix and bake at 350° for 40 minutes in a greased 9 x 13-inch pan.
Beat eggs and milk together. Place bread crumbs on wax paper. Dip cutlets into egg mixture and coat with the bread crumbs.
Bring to boil sugar, water and cream of tartar. Drop in Ritz; boil for 20 minutes. Pour in unbaked pie shell. Sprinkle with nutmeg and cinnamon. Dot with butter. Put on top crust. Bake until brown.
Sift together first 6 ingredients. Stir in meal. Add 2 tablespoons shortening. Mix well. Slightly beat egg and add milk. Add to mixture and mix well. Using a spatula, spread each frankfurter with batter until evenly coated. Deep fry as many at one time that will float uncrowded. Makes 20 to 22.
In blender container, combine applesauce and orange juice. Add ice cubes, cover and blend until ice is crushed and mixture is almost smooth. Makes 4 (1-cup) servings.
Cream the sugars, Crisco, oleo and eggs, then add remaining ingredients. Drop by teaspoon. Bake at 375° for 8 to 10 minutes. When storing, put a slice of bread on top; this will keep cookies soft.
Let rise until double in size. (Note: Add some of the flour before the yeast mixture in order not to kill the yeast in a too hot mixture.) Roll out to 1/2-inch thickness. With sharp knife, cut into squares, triangles or rectangles. Turn these geometric shapes in melted butter or oleo before placing in angel food tube pan. Build up with the shapes until pan is about 1/2 full. Sometimes I use two pans.
Rinse rice once. Bring the rice and 2 cups water to boil. Stir and cover with lid. Turn off heat; let set. Brown ground beef. Add onion; stir until tender. Add carrots, celery and peppers. Stir-fry until vegetables begin to be tender. Do not overcook. Add salt and pepper to taste. Add rice. Sprinkle with soy sauce and Accent; stir until well blended. Serve hot.
In greased 9 x 13-inch pan pour milk; add grated potatoes, then onions, green pepper, salt, pepper and grated cheese. Beat in egg. Dot with butter. Press all down firmly. Bake 50 minutes at 350°. Cut in squares to serve.
Dissolve jello in hot water and then add cold water. If jello and sugar are hard to dissolve, use all hot water. Add salt and other ingredients. Pour into flat container and refrigerate overnight.
In a saucepan combine sugar and water; bring to a boil. Cook until it forms a soft ball in cold water (soft ball stage). Remove from heat. Add peanut butter, Marshmallow Fluff and salt. Beat well. Pour into a buttered 8 x 8-inch pan. Let cool and cut into pieces.
Blend cream cheese, butter and flour with a pastry blender. Mix thoroughly. Chill for about an hour. Roll out and cut into squares. Put filling on squares and fold each corner into center. Squeeze together and put on an ungreased cookie sheet. Cook for about 20 minutes at 350°. Let cool. Enjoy!
Heat oven to 350°. Mix mayonnaise, sugar and chocolate together. Add dry ingredients alternately with water. Add vanilla. Mix well. Bake 25 to 35 minutes at 350°.
Heat oven to 375°. Spray large cookie sheet with nonstick cooking spray. Brown ground beef in large skillet. Separate dough into 8 biscuits. Place 2 1/2-inches apart on cookie sheet. With bottom of flat 2-inch diameter glass or with fingers, press out each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside. Combine egg yolk and water; beat well. Brush over tops and sides of biscuits. Sprinkle with sesame seed.
Combine sugar, mustard, salt, onion and 1/2 of the vinegar. Beat. Add oil gradually while beating. Add remaining vinegar in small amounts. Beat until thick. Add celery seed.
Cream butter and sugar. Add eggs one at a time. Sift dry ingredients. Add alternately with sour cream. Add vanilla. Add coconut. Bake in tube pan at 300° for 1 hour and 20 minutes.
Serve in flowerpot. Crush the Oreos. Mix pudding mix and milk together; add remaining ingredients. Put layer of crushed Oreos on bottom of flowerpot, then layer pudding mixture. Alternate, ending with crushed Oreos. Put plastic flowers in, then put into freezer. Take out 20 minutes before serving.
Coat fillets with mayonnaise. Combine breadcrumbs, parsley and paprika. Dredge coated fillets in breadcrumb mixture. Arrange fillets on a baking sheet coated with cooking spray. Bake at 450° for 12 minutes or until fillets flake easily with a fork. Serve with lemon wedges. Yield: 4 servings.
Thoroughly combine all ingredients in large bowl. Store in airtight container. When ready to use, place 1 tsp. (or more, according to taste) in one cup of hot water.
Mix in order. One cup of flour can be added, if needed. Bake 12 minutes at 350°.
Combine margarine, sugar, bananas, milk, eggs and vanilla in large bowl; beat 1 minute at medium speed. Combine flour, cocoa, soda and salt; stir in banana mixture just until moistened. If desired, blend in nuts. Bake at 350° for 50 to 60 minutes in a 9 x 5-inch loaf pan. Cool 5 minutes and remove from pan.
Prepare crust. On lightly floured surface, roll out half of the pastry to form a 12-inch circle. Fit into 9-inch pie plate. Trim even with rim of pie plate. For top crust, roll out remaining dough and set aside.
Combine Bisquick, corn meal and sugar; blend in eggs, milk and melted butter in order. Pour into greased 9-inch square pan. Bake at 350° for 35 to 40 minutes. Test with toothpick for doneness.
Mix mustard and jelly together; heat. Add wieners. Simmer until wieners are thoroughly heated.
Prepare onions under water to prevent tearing. Slice separately into rings. Mix remaining ingredients (except oil). Beat until batter is smooth. Heat oil. Dip onion in batter. Fry in oil. Drain on paper towel. Makes 4 servings.
Blend together first 3 ingredients; put into 13 x 9-inch pan and bake at 350° for 12 minutes.
Stir together first 10 ingredients in a large bowl just until combined. Place in a 9 x 5-inch loaf pan. Bake at 350° for 40 to 45 minutes. Pour chili sauce over meat loaf and bake 20 to 25 more minutes or until meat is no longer pink in center. Arrange cheese slices in a crisscross pattern on top of meat loaf. Let stand 10 minutes before slicing.
Grease a 9 x 13-inch casserole dish. Pour in pineapple with juice. Add the blueberries and 3/4 cup sugar. Pour box of dry cake mix over the blueberries. Melt the margarine and pour over the cake mix. Sprinkle on the nuts and coconut and top with the remaining 1/4 cup of sugar. Bake at 350° for 35 to 40 minutes. About midway through cooking time, cut slits in cake to allow juice to come to the top of the cake. Cool at least 25 minutes before cutting. Serve with either whipped cream or ice cream.
In a medium bowl, combine all of the ingredients. Let stand at room temperature at least 30 minutes or up to 2 hours. Cover and refrigerate for longer storage. Return to room temperature before serving. Serve with tortilla chips. Serves 12. Contains 12 calories, 10% calories from fat, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, .5 g protein, 3 g carbohydrates, 93 mg sodium and .6 g fiber.
Parboil beans with pinch of soda. Let boil for 2 to 3 minutes. Drain and put on fresh water; boil for 1/2 hour. Put 1/2 cup sugar in a heavy frypan and melt. Do not burn. Add water and stir until thoroughly dissolved. This will crystalize, but keep stirring until dissolved. Put beans in casserole. Add sugar mixture, salt, pepper and 2 tablespoons bacon grease. Put pieces of salt pork around edge and 1 whole apple and 1 whole onion in center. Bake at 350°.
Sprinkle salt over cukes and onions and let set for 2 hours. Drain.
Sprinkle over the chicken mixture. Bake in a 9 x 13-inch pan at 325° for 1 hour.
In a large bowl, combine mayo, lemon juice, mustard, sugar, basil and salt. Stir in shells, tuna and vegetables. Serve hot. Serves 4.
Soak bread cubes in scalded milk for 5 minutes. Add butter, salt and sugar. Gradually add beaten eggs. Add vanilla. Fold in raisins. Bake in Pyrex dish in a pan of a little water until firm (insert knife in center to see if firm) at 350°.
In a heavy saucepan brown the tomato paste in the cooking oil. When tomato paste begins to brown, add the chopped onion and minced garlic. Continue to cook until onion is transparent. Add water and mix well. Add brown sugar. Add tomatoes and spices. Reduce heat and simmer for at least 1 hour. The longer you simmer, the better it tastes.
Melt chocolate chips over low heat. Add rest of ingredients and mix thoroughly, still using low heat, until butter is melted. Pour into 8 x 8-inch greased pan and chill until firm.
Mix flour, salt and shortening. Shake up and down in large Tupperware bowl. Then add the ice water; swirl around in bowl until it thumps. To brown, bake at 425° approximately 10 minutes.
Grease a 9 x 9-inch square pan with butter. In a bowl, toss together the apples, 1 Tbsp. flour and 1 Tbsp sugar. Combine mixture in the pan. In a separate bowl, mix 1/2 cup sugar and cinnamon. Sprinkle evenly over apple mixture. Sift and combine 1/2 cup sugar and 3/4 cup flour. Gradually cut in the butter, one piece at a time, to the sifted flour to create a crumbly mixture. Sprinkle these crumbs evenly over apple mixture. Bake at 400 degrees until bubbly and golden brown, for approximately 40 minutes. Serve warm with vanilla ice cream.
Heat oven to 375°. Mix cake mix and flour until well blended. Add water, oil and eggs. Fill muffin cups 1/2 full. Bake for 25 to 30 minutes, or until toothpick inserted comes out clean.
Combine together crumbs, oleo, peanut butter and sugar. Work until smooth.
Butter 2 slices bread,	cut into 1/2-inch cubes and set aside. Cut remaining bread into	1-inch cubes. Place 1/2 of unbuttered cubes in bottom of	8 x 8 x 2-inch baking dish. Combine chicken, onion, green pepper, mayonnaise and seasonings. Spoon over bread cubes. Spread mushrooms over chicken mixture and sprinkle remaining unbuttered bread cubes over mushrooms. Combine eggs and milk. Pour over all. Cover and chill overnight or at least a couple hours. Spoon soup over top. Sprinkle with buttered cubes. Bake in slow oven (325°) for 50 minutes. Sprinkle cheese over top last 5 to 10 minutes of baking. Let sit 10 minutes before serving.
In small bowl, beat first 4 ingredients until creamy, then add chocolate chips. In large bowl, sift dry ingredients. Add water, oil, vinegar and vanilla. Mix well. Spray miniature cupcake tins with nonstick spray (Pam) and line with miniature paper cups. Spray cups. Fill halfway with chocolate batter. Put a heaping teaspoon of cream cheese mixture into center. Bake in 350° oven for 30 to 35 minutes. Yield: 36.
Cook noodles according to package. Brown beef and onions. Add remaining ingredients. Cook, stirring to mix, until heated through. Layer the meat mixture in a greased casserole. Top with 4 ounces Mozzarella cheese. Bake at 325° for 30 to 40 minutes.
Combine all ingredients except 1 cup of nuts. Shape into ball. Refrigerate until firm. Roll in remaining nuts. Serve with crackers.
Trim off ends of squash and cut into thin rounds, about 6 cups. Heat oil in large, heavy skillet. Add squash, shaking skillet and redistributing squash rounds. Add garlic, salt and pepper and cook over high heat about 4 minutes. Sprinkle with oregano and toss to blend. Remove garlic.
Combine potatoes and onion in 13 x 9-inch dish. Cover and microwave for 16 to 18 minutes, stirring once or twice. Combine milk and flour in 4-cup glass measure. Stir until smooth. Add butter and microwave 4 to 5 minutes on Full power until boiling. Stir in salt, pepper, parsley and sour cream. Pour over potatoes. Stir. Sprinkle with Parmesan cheese. Microwave on Full power for 5 to 7 minutes. Serve.
Knead together with fingers, until mixture sticks together. Place on a cookie sheet in a 350° oven for approximately 15 minutes.
Beat together first 3 ingredients. Sift together flour, baking soda and salt. Add to first mixture and beat well. Batter will be thin. Pour into well-greased pan. Sprinkle top of batter with a mixture of brown sugar and coconut. Bake at 350° for 45 minutes or less.
Dissolve gelatin in boiling water. Drain blueberries and pineapple and measure liquid. Add enough water to make 1 cup and add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into a 2-quart flat pan, cover and put in refrigerator until firm. Combine cream cheese, sour cream, sugar and vanilla; spread over salad. Sprinkle the pecans on top.
Cream butter and sugar; add eggs. Mix spices with flour and sift; add to creamed mixture. Heat applesauce; add to batter. Dredge fruits and nuts in 3/4 cup flour and add fruits to batter and mix well. Grease 4 large loaf pans; place waxed paper in bottom. Divide batter in pans and bake at 325 degrees about 1 hour and 15 minutes or until done. Makes 4 large loaf cakes (2-lb) or 8 small gift-size cakes (1-lb.).
Add oil and oranges to cake mix and beat to mix by hand. Add eggs, one at a time, and beat well after each egg. Pour into 3 round pans, well-greased and floured. Bake at 350° for 30 to 35 minutes.
Prepare dressing and butter (melted) and enough broth to moisten. Place 3/4 of dressing in baking dish. Top with chicken. Mix soup, sour cream and 1 cup chicken broth. Pour over dressing. Top with rest of dressing. Pour 1/2 cup chicken broth over top. Bake at 350° for 40 minutes.
Arrange clean, deveined shrimp in a shallow baking dish. Simmer butter, olive oil, lemon juice, scallions and garlic for 2 minutes. Pour liquid over shrimp. Bake, uncovered, in a 350° oven for 15 to 20 minutes. Serve with linguine or rice.
Make meat into patties. Cut potatoes in slices, carrots into sticks, onion in slices and bell pepper in rings. Stack on foil with onion and pepper on top. Wrap up in the foil and place on cookie sheet. Bake in a 375° oven for 1 hour, or until carrots and potatoes are done. Serves 5.
Blend until smooth and creamy. Ice cake and refrigerate. Makes approximately 1 1/2 to 2 cups.
In a large dutch oven mix peppers, vinegar and sugar and bring to a boil. Boil for 10 minutes, remove from heat and add certo. Add a few drops of food coloring to color mixture. Pour into clean jelly jars. Boil lids and rings, clean jar lip and place lid and ring. Cover with a towel and let cool.
Cream sugar, cream cheese and margarine. Beat until fluffy. Add one egg at a time with flour until all eggs are used. Add vanilla and baking powder. Beat well. Bake in a greased and floured tube pan for 1 1/2 hours at 325°.
Mix the ingredients and form into small loaves about 1/3 cup in size. Cover with the following sauce and baste occasionally.
Make up cake mix by package directions with the addition of 1 teaspoon of coconut flavoring and with all but 2/3 cup of the coconut. (Reserve the 2/3 cup.) Bake in a greased and floured pan, 9 x 13 x 3-inches deep by package directions.
Add sugar and vanilla to beaten egg whites. Beat again until stiff. Put over mixture and brown in oven at 325° until golden brown.
Drain fruits, reserving juices. Add enough water to juice to make 3 1/2 cups and add sugar. Bring to boil, stir in jello. Add fruit and ginger ale. Chill until set, but not firm. Stir in nuts and coconut. Makes 12 to 14 servings.
Cream oil, sugar and eggs.	Add as much flour and spices, sifted together, as you can. Add vanilla, apples and rest of flour; mix well and add walnuts. Bake in tube pan at 325° for 1 1/2 hours.
Melt chocolate in double boiler. Cool to lukewarm temperature. Whisk in one egg yolk at a time. Beat egg whites until stiff. Gently fold egg whites into chocolate mixture. Beat heavy cream until stiff. Fold heavy cream into chocolate mixture. Refrigerate 5 to 6 hours minimum. Decorate with shaved chocolate and raspberries.
Cream margarine and cream cheese together. Blend in the following one at a time, powdered sugar, coconut and pecans. (You may have to use your hands). Shape into small balls. Place on wax paper covered cookie sheets. Put in freezer for about 5 minutes. Balls need to be firm. Dip in melted chocolate almond bark. Place on a new sheet of wax paper to harden. Hardens in seconds.
Heat milk to scalding. Beat eggs slightly; add salt, sour cream and sugar and mix well together. Add it, all at one time, to the boiling milk. Let all this come to a slow boil until the whey comes, or until the cheese has separated from the whey. Remove from heat and remove the cheese to a dish. Drain the cheese by placing it in a colander to drain. After it is cooled, serve in individual dishes with sugar and cinnamon on top. Serve on lefse, homemade bread or rolls.
Melt butter and sugar together over medium heat, bringing to boil. Boil to taffy stage (crackles when dripped into water). Pour over crackers which have been placed on a foil-lined cookie sheet. Bake at 350° for approximately 10 minutes.
Cut rolls in half and lay bottoms in pan. Lay ham and cheese. Spread 1/2 of glaze on top of cheese. Put tops on and then spread rest of glaze. Bake 15 - 20 minutes at 350 degrees.
Preheat oven to 375°. Take all the fat off of the chicken. Place one piece of chicken in bread crumbs and then in the eggs and back into the bread crumbs. Repeat with each chicken. Fry chicken in the frying pan and let oil soak out from the chicken in a large baking pan. Put some spaghetti sauce over the chicken. Add some cheese to the top of the sauce. Add more sauce over the cheese and then more cheese over that. Bake for twenty minutes, until cheese is melted. Let cool. It's ready to serve.
Wrap servings in foil. Bake at 325° for 1 hour. Very little clean-up!
Microwave beef, onion and pepper 5 to 8 minutes, until beef is done; drain. Add tomato sauce, chili powder, salt, cumin and pepper. Cover; microwave 8 to 10 minutes. Add topping.
Cube bread; put in greased casserole. Mix other ingredients; add to bread. Bake at 350° for 1 hour.
Combine flour and sugar; cut in oleo. Add nuts. Press into a 9-inch spring pan. Bake at 350° for 20 minutes; cool. Gradually add lemon juice to Marshmallow Creme, mixing until well blended. Stir in strawberries. Fold in whipped cream (or whipped Dream Whip, if used). Pour over crumb crust and freeze. Makes 8 to 10 servings.
Mix dry ingredients together. Put corn oil and honey over dry ingredients, stirring to mix well. Spread in a cooking pan and brown coconut in oven.
Drop on waxed paper covered cookie sheet. Bake at 350° for 30 to 40 minutes.
Cut crusts off 8 slices of bread and cut them in quarters. Mix rest of ingredients together. Dip each piece of bread into the batter, using a two-tined fork. Deep-fat fry until browned. Drain them thoroughly and roll them in granulated sugar.
Bring water to rolling boil. Add coffee. Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
Thaw fish if frozen. Rinse fish and pat dry with paper towels; set aside. Line a large baking sheet with foil. Spray foil with nonstick spray coating. Arrange potato sticks in a single layer over half of the baking sheet. Brush potatoes with oil or the 2 teaspoons melted margarine. Sprinkle with garlic salt. Bake in a 450° oven for 10 minutes.