HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown together the ground beef and onion. Grease a 3-quart Pyrex dish and place a single layer of Doritos in the bottom. Combine the beef mixture with the refried beans and spoon this over the Doritos. Next, spoon the tomato sauce on top. Sprinkle with the grated cheese and top with another layer of Doritos. Bake at 350° for 30 minutes. Serve over shredded lettuce and chopped tomatoes and top with taco sauce, if desired.
Prepare cake as directed. Cool. Combine brown sugar and pineapple in saucepan. Cook until thickens. Allow to cool. Prepare pudding as directed. Pour brown sugar mixture over cake. Next, pour pudding on top. Spread Cool Whip over pudding. Refrigerate for 1 hour before serving.
Mix softened oleo and graham crackers. Layer on bottom of 9 x 13-inch cake pan. Mix Cool Whip, cream cheese and powdered sugar. Mix in mini marshmallows. Pour over graham cracker crust. On top, pour cherry pie filling. Refrigerate.
Cook meat and onion together. Drain grease. Add can of refried beans. Line a 9 x 13-inch ungreased pan with the crescent rolls. Pinch together like a crust. Spread meat mixture on top. Mix together sour cream, egg and cheese. Pour on top of meat mixture. Bake at 375° for 25 to 30 minutes. Serve with chopped lettuce, tomato, chopped onions and taco sauce.
Dissolve jello with boiled pineapple juice. Add enough water to equal 1 cup. Add 1 cup cold water. Let stand to cool. Beat cream cheese until smooth. Then add cool jello gradually. Let stand until firm. Add crushed pineapple and beat mixture well. Put in refrigerator until hard. Easy, attractive and good!
Mix all ingredients well; pour into baking dish and bake at 375° for 1 hour.
Melt margarine. Mix in pepper and onion. Add melted, cut up cheese. Add broth and soups. Pour over spaghetti and mix well. Add chicken and mix. Spread into a large casserole dish. Bake at 350 for 35 to 45 minutes.
Pour enough oil in the bottom of a skillet to brown your roast on medium to high heat. Sprinkle entire roast with Lawry's and brown well in skillet. Set aside. Mix tomatoes, soup, Worcestershire sauce and onion in crock pot. Place roast in the crock pot and cook all day on low. What a great gravy to serve with your roast and mashed potatoes!
Place all ingredients in a stone jar. Cut meat, then place in jar. When full, weight down with a rock. Lift rock every few days so that brine will work around all of the meat. After 14 days, the meat is ready to use. Soak overnight in clear water before using.
Combine cottage cheese, sugar, egg yolks, milk, vanilla and cornstarch. Stir until smooth. Beat egg whites until soft peaks form. Fold into batter; put cinnamon on top. Bake in 350° oven for 45 minutes. Makes two 9-inch pies.
Mix brown sugar, flour and butter until crumbly; put 1 cup aside. To remaining mixture, add egg, milk, soda and vanilla and beat. Pour into well-greased and floured 13 x 9-inch pan. Break up Heath bars. Sprinkle Heath bars, nuts and saved crumbs on top.
Crust:	Cut 2 sticks butter into 2 cups flour until well blended. Add nuts. Pat into 9 x 13-inch buttered pan. Bake at 400° for 17 minutes. Let cool.
Mix all ingredients, except tortillas and saute in butter. Set aside. Drop tortillas in hot oil, one at a time. After a few seconds, turn, fold in half and fry to desired crispness. Drain on paper towels and keep warm in a low-heat oven. To serve, open each tortilla gently and insert filling.
Beat cream cheese until creamy smooth, adding eggs one at a time. Blend in sugar and almond extract. Pour into prepared pie plate. Bake in preheated oven at 350° for about 50 minutes. Let cool for about 20 minutes. Stir sour cream, sugar and vanilla together and spread evenly over pie. Return to oven and bake another 15 minutes. Makes 8 to 10 servings.
Mix oil, sugar, salt, vanilla, water, lemon juice, flour and carrots together. Separate 2 eggs. Mix yolks with ingredients; refrigerate for 1 hour. Beat egg whites with baking powder and baking soda; add to refrigerated mixture. Grease pan; bake at 350° for 1 1/2 hours.
Choose 10 to 15 large ripe berries and leave whole. Mash the rest and bring to a boil over medium heat. Stir in the sugar and cornstarch, which have been mixed together. Cook slowly approximately 10 minutes, then let cool. Line pie shell with softened cream cheese and raw whole berries. Pour cooled mixture over top and cover with whipped cream.
Preheat oven to 325°. Sift 1/2 cup flour with the baking powder. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks until thick and light. Add sugar, gradually, and continue beating. Add flavoring, water and 1 cup of the flour, alternating. Then add the baking powder mixture. Fold in the stiffly beaten egg whites. Pour into an ungreased tube pan and bake 40 to 45 minutes. Invert pan and when cool, remove cake. Mash enough strawberries to make 1 cup of juice. Strain. Thicken this with 1 tablespoon of cornstarch and boil 5 minutes. Cover the top of the cake with perfect whole strawberries, stem side down, then pour the hot thickened strawberry juice over the top. Let stand until firm. Chill and serve.
Place ribs in large, flat baking dish. Mix other ingredients and pour over ribs. Cover and refrigerate 24 hours.
Prepare rotini per package directions and drain. In a large skillet, heat oil and add chicken, broccoli, carrots and onion. Cook and stir over medium heat until the broccoli is tender (crisp). Add water, bouillon and tarragon, cook and stir until the chicken is cooked through. Add hot cooked rotini and Parmesan cheese. Toss to coat. Serve immediately. Makes 8 servings. Contains per serving: 225 calories; 6 grams fat; 123 mg. sodium and 37 mg. cholesterol.
Bake covered in 325° oven for 2 hours. Brown meat and seasoning in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes and broth and mix well. Bring to a boil, stirring frequently. Add remaining ingredients; mix well. Stir twice during baking. Remove bay leaf.
Place butter, egg yolks, sugar, vanilla, and bourbon in a large mixing bowl along with 4 cups of flour. Knead thoroughly, gradually adding flour until the dough is pliable and doesn't stick to your hands. You may need to add more than the indicated flour. The pastry dough should be similar to pie crust dough. Chill the dough for 1/2 hour. Place ground walnuts and confectioners sugar in a bowl and stir together.
Soak peas overnight. Drain them. The next day, saute onion and carrots in bacon fat until tender. Add ham bone, garlic salt, pepper, marjoram and water to the drained peas. Bring to boil. Reduce heat; cover. Simmer for 3 hours, stirring often. Remove ham bone; trim off meat and return meat to soup. Adjust seasoning. Serve with hot croutons.
Season chicken; brown well on both sides in butter, then remove chicken. Add onion and apples. Cook until onion is soft. Blend in flour and stir until smooth. Add stock and stir, over low heat, until smooth and thickened. Add nutmeg. Mix in brandy. Return chicken. Cover and cook on low heat for 40 minutes. Remove chicken with apples and onion. Add heavy cream and cook until just heated through. Pour over the chicken. Let stand 5 minutes. Serve.
Mix all ingredients (except Hershey bars) together. Bake at 350° for 30 minutes in a greased and floured 18 x 12-inch pan. Frost with your favorite frosting or lay Hershey bars over top of brownies as soon as you remove them from the oven. As soon as they are glossy and soft, spread with a spatula until brownies are completely covered. These need to cool several hours before cutting.
Mix all ingredients, except butter. Fry mixture in butter. Cook 4 rounds (pancakes) at a time, about 2 to 3 minutes each side.
Cream butter; gradually add sugar and beat well at medium speed of an electric mixer. Add eggs one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with condensed milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in mincemeat and nuts. Spoon batter into paper lined miniature (1 3/4-inch) muffin pans, filling 3/4 full. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and cool completely on wire racks.
Quarter one head of cabbage and parboil to almost tender. Drain and core. Layer cabbage leaves in 9x13 greased pan with solid layers of sharp cheddar cheese. Salt and pepper to taste. Cover with cracker crumbs and butter chunks. Cover well with aluminum foil, and place in refrigerator until next day or continue the recipe. Make a thin sauce (about 1 cup) of flour, sugar and milk. Drizzle it over the cracker crumbs. Cover again with foil, and punch holes to let the steam escape. Place in preheated 375° oven for 60 to 90 minutes, or until nicely browned.
In a skillet, brown sausage and onion until sausage is done and onion is tender. Drain well. In a mixing bowl, beat eggs; stir in remaining ingredients. Fill pie shells. Bake in 375° oven for 50 minutes.
*May use orange Jell-O and mandarin oranges or lemon Jell-O and pineapple, etc.
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Add 1/2 cup sugar and shortening to milk; stir until shortening melts. Cool. Add yeast mixture and enough flour to make a thick batter; add egg and beat. Let rise until double. Add remaining flour. Cover and refrigerate overnight or until cold. Roll out to 1/2-inch thickness; cut, dip in melted butter and fold over. Place on greased pan and let rise 1 1/2 hours (cover while rising). Remaining dough may be stored in a greased, covered bowl in refrigerator. Bake at 400° about 15 minutes or until brown.
Cut chicken into bite size pieces; place into casserole dish. Add Veg-All, soup and broth. Mix milk, Bisquick and margarine together; pour over casserole. Bake at 350° for 1 hour.
Beat egg, milk, sugar and cornstarch. Add creamed corn. Mix and put into lightly greased baking dish. Dot with butter. Bake at 350° for about 50 minutes. Serves 4.
Saute onion and green pepper in melted butter for 4 minutes. Cut Redi-burger in half inch cubes and add with crumbs to onion mixture. Stir gently. Spread evenly over bottom of a shallow baking dish. Beat cottage cheese until almost smooth; add basil. Blend in eggs, one at a time, beating well after each addition. Pour cottage cheese mixture over Redi-burger layer and sprinkle with paprika. Bake in a 350° oven for 30 minutes.
Boil chicken, debone and cut into small pieces. Use all the seasoning when boiling chicken.
Place popped corn in brown paper bag. In a microwave dish, cook brown sugar, syrup and butter until it boils. Cook 3 minutes, stirring after each minute. Remove from microwave and add baking soda. Stir well. It will foam up. Pour over popcorn in paper bag. Shake well. Cook on High for 1 1/2 minutes. Remove and shake well. Cook another 1 1/2 minutes. Remove and shake well. Spread out on cookie sheet to cool.
Adding cornbread mix last, add all ingredients together. Put in greased muffin pan. Bake at 350° for 30 to 40 minutes.
Combine first 6 ingredients; beat 4 minutes at medium speed. Pour batter into greased and floured 10-inch pan. Bake at 350° for 45 to 50 minutes. Bake in tube pan.
Mix together all the ingredients and pour into unbaked pie shell. Bake at 350° until set, about 45 minutes.
Put chopped onion on each chicken breast and roll it, securing with bacon wrapped around each breast. Salt and pepper. Brown rolled chicken breasts in butter in frying pan. Put in rectangle casserole dish as close as possible. Mix cream of mushroom soup and sherry and pour over chicken. Cover with foil and bake at 375° for 1 1/2 hours. Uncover the last 10 minutes to brown well.
Mix ingredients together. Put into a hollowed out loaf of round bread. Bread 1 hour at 350°. Serve with bread from round loaf, crackers or chips.
Cut bread in half and toast for 15 minutes at 300°. Remove from oven and spread sauce over bread. Sprinkle with oregano to taste. Add toppings of choice and cheese. Bake at 350° until cheese is melted.
Mix all ingredients. Bake at 350° for 20 to 30 minutes. Serve hot with crackers.
Melt Jello in hot water; let cool and thicken. Fold in other ingredients. Chill.
Preheat oven to 375°. Combine nuts, cherries, chocolate chips and cake flour mixture (red "B" packet) in large bowl. Prepare, bake and cool cake following package directions. Heat frosting until thin. Glaze cake allowing frosting to drizzle down sides. Garnish with cherries or nuts, if desired. White vanilla or cherry frosting may be used.
Drain and rinse beans. Combine with chopped vegetables. Combine dressing ingredients and gently stir into mixture. Marinate overnight, stirring occasionally. Double ingredients to serve large group.
Cut ham into small pieces. Place ham and grated Swiss cheese into the uncooked pastry shell. Combine eggs, flour, milk, cream, salt and pepper. Pour over the ham and cheese. Add melted butter. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cut English muffins in half and arrange on cookie sheet. Spread Ragu pizza sauce over each muffin. Sprinkle cheese over tops of muffins. Add toppings, if desired.
Mix. Bring this to a boil; then add cucumber mixture. Cook for 15 minutes. Put in a jar and seal. Makes about 5 pints.
Mix all the ingredients in mixer for 20 minutes. Use Bundt or ring pan. Put in cold oven. Turn oven to 350° and bake for 1 hour.
Mix thoroughly beef crumbs, onion, egg, salt, ginger and milk. Shape by rounded tablespoonfuls into balls. Melt shortening in large skillet, brown and cook meatballs. Remove and keep warm. Pour off fat from skillet. Mix cornstarch and sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Pour into skillet, cook over medium heat, stirring constantly, until it thickens and boils. Boil 1 minute; add meat, pineapple and green pepper. Heat through.
Grind peppers and onions. Add salt. Pour 2 quarts of boiling water over ground mixture. Let stand about 5 minutes; drain well. Add sugar and vinegar to ground mixture. Cook 20 minutes. Seal in jars.
Add broccoli, onion, butter, broth to pan. Cook until broccoli is tender. Add milk and cheese. Cook on low until cheese is melted. Mix water and cornstarch, then add to soup. Stir until thickened. Serve warm.
Brown beef in oil. Stir in apple juice and seasonings. Cover and simmer 45 minutes or until tender. Stir in onions and carrots. Cover and simmer 30 minutes. Add apples during the last 5 minutes. Blend flour and water together; stir into pan juices. Cook and stir until thickened. Garnish with parsley. Serves 4.
Cut ribs in pieces desired; season with salt and pepper. Brown on all sides. Sprinkle smoked salt. Add 1 cup water, cover and steam in oven at 350° for 1 hour.
Combine beaten eggs with mashed bananas until light. Sift together the flour, sugar, salt and baking soda. Add this to banana mixture. Add nuts. Mix well. Put in a 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Preheat oven to 425°. Sift together corn meal, flour, sugar, salt and baking powder. Add egg, milk and shortening; mix well by hand until all ingredients are well blended. Bake in 8-inch square pan or greased muffin pans 20 to 25 minutes.
Heat oven to 450°. Mix ingredients while heating the corn bread pan with the corn oil in it on the stove. As soon as the pan and its oil are bubbly hot, pour corn bread mixture into the pan and place in oven. When the corn bread is brown on the bottom (approximately 10 minutes), turn the oven to broil to brown the top of it. Enjoy. Day-old corn bread can be reheated by sprinkling a tiny bit of water on it and then reheating.
Preheat oven to 350°. Use 9 x 1 1/4-inch or 12 x 1 1/2-inch pan. Blend all ingredients together. Pour in pie plate. Bake until knife inserted in center comes out clear. Bake 50 to 55 minutes.
To make Sawmill Gravy, use bacon drippings or fried ham grease left in the skillet after frying the meat and taking it out. Add flour to the hot grease and let it brown slightly. Thin the mixture a little with water, then add milk and salt and pepper. Stir and cook until fairly thick.
Mix together and put in a casserole dish. Bake uncovered for 40 minutes at 375° to 400°.
Mix squash and soup. Put into casserole. Top with mixture of butter, cracker crumbs and almonds. Bake at 350° for 30 minutes.
Preheat oven to 400. Lightly grease casserole dish. Place Boston butt in bag and soak in the Worcestershire sauce for 30 minutes to two hours. Remove from bag and discard Worcestershire sauce. Coat with brown sugar pressing into meat. Place in baking dish. Add apple juice to pan (do not pour apple juice over meat). Cover tightly and place in oven. Turn temperature down to 200 and bake about 5 to 6 hours or until very tender.
Preheat oven to 325°. Prepare crust. In large bowl, beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in margarine. Stir in chocolate chips and walnuts. Pour into pie shell. Bake until set, about 1 hour. Serve with a big dip of vanilla ice cream on each serving.
Mash avocados with salt, pepper and dash of lemon juice. Set aside. Combine sour cream with mayonnaise and 2/3 package taco seasoning mix. Set aside. Combine grated cheeses and set aside. In a medium size casserole dish, layer the ingredients in the following order: bean dip, mashed avocados, green onions, sour cream mixture, cheeses, tomatoes, then olives. Serve with Fritos.
In skillet, fry meat until lightly browned and onion is tender. Drain off grease; add salt and pepper, drained beans and soup. Pour into 1 1/2-quart greased casserole dish. Mash potatoes while hot; add milk and egg. Season with salt and pepper. Spoon mounds of potatoes over casserole. Sprinkle potatoes with cheese. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Mix shortening, sugar and egg thoroughly. Mix in orange juice and rind. Blend in the mixed dry ingredients. Drop rounded teaspoonfuls about 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Combine all ingredients in greased casserole dish. Top with potato chips. Bake 45 minutes at 350°.
Saute bacon until just crisp. Crumble bacon after it's cooled down. Using a heavy skillet (at least a 10-inch), saute onions, zucchini, mushrooms and eggplant in olive oil until tender. Then stir in pimento, parsley and seasonings.
Line cookie sheet with foil; spray generously with Pam. Lay out graham cracker squares and top with chopped or broken pecans. Cook butter, margarine and sugar in saucepan; bring to boil. Cook 3 minutes. After cooking 3 minutes, pour over graham crackers; bake in oven at 350° for exactly 9 minutes. Let cool and break apart.
In large bowl, sift together sugar and flour. Set aside. Put in saucepan margarine, cocoa, shortening and water. Bring to boil. Pour over flour and sugar mixture. Stir well. Add the buttermilk, eggs, soda, vanilla and cinnamon. Mix well and pour into greased 16 x 11-inch pan. Bake 20 minutes at 400°. Start the icing about 5 minutes before cake is done. Put in saucepan, 1 stick margarine, 4 tablespoons cocoa and 6 tablespoons milk. Bring to boil, then add powdered sugar, 1 teaspoon vanilla and chopped pecans (optional). Beat and spread on cake while cake is hot.
Mix first 5 ingredients. Shape into balls. Roll in bread crumbs. Deep-fry 3 minutes or until golden. Drain on paper towels; serve hot.
Cook frozen broccoli; drain well. Combine remaining ingredients. Pour mixture over broccoli in casserole. Top with 1/2 cup buttered bread crumbs. Bake at 350° for 45 minutes.
Sift flour, baking powder, salt and pepper together. Blend egg and milk together. Add sugar. Add to flour mixture gradually. Stir in corn. Drop by spoonfuls into deep hot fat. Fry until brown. Drain and serve with maple syrup.
Crumble angel food cake, mix	strawberries. Mix Cool Whip, sour cream, powdered sugar and milk together. Fold together. Layer in a	large bowl, beginning with cake mixture then strawberries; ending with strawberries on top. Refrigerate. Yum-Yum.
Cream Crisco and sugar well; add eggs. Add mixed dry ingredients alternately with milk, beating after each addition. Stir in vanilla. Pour in well greased and floured tube pan. Bake in 350° oven 1 hour. Cool in pan 15 minutes. Loosen sides from pan and invert on plate. Spread with creamy frosting or top with Cool Whip and strawberries.
Grease a 9 x 12-inch pan. Sprinkle nuts in bottom. Add dry ingredients over nuts. Sprinkle fruit on top. Bake.
Put wafers in bottom of baking cups in muffin tin. Beat the remaining ingredients together until light and fluffy. Fill cups 3/4 full with cream mixture. Bake at 375° for 15 to 20 minutes. Top with 1 tablespoon cherry pie filling and chill. Makes 19 servings. This is simple, but very good!
Crush 1 cup berries and cook with water about 1 minute. Sieve. Set aside, saving the juice.
Put in bowl crushed pineapple and pudding. Beat 1 minute. Let stand 20 minutes. Whip Dream whip as directed or use Cool Whip. Then add to pineapple mixture. Mix well.
Mix flour, corn meal, sugar, baking powder and salt. In another bowl, whisk egg, melted butter, water, corn and vanilla. Stir into flour mixture. Cook waffles.
Brown the ground beef and onion together. Drain off excess. Add the rest of the ingredients (juices and all) to the drained ground beef and onion. Heat thoroughly. Serve with crackers, chips and cheese. Can be placed in a crock-pot to heat.
Mix all ingredients together in a large plastic bowl; toss. Cover and chill for at least 8 hours before serving.
Melt butter in heavy sauce pan. Add brown sugar and salt. Combine thoroughly. Blend in corn syrup. Gradually add condensed milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, about one half hour. Remove from heat and add vanilla. Pour into well buttered 8 x 12 in. glass pan. Cool thoroughly and cut into squares.
Combine all ingredients. Spread evenly on flour tortilla. (Not too thick or it will come out when you cut them.) Roll tortilla up and wrap in plastic wrap. Chill 3 to 4 hours or overnight. Slice into medium slices and serve. Makes about 12 small tortillas or 7 large.
Mix brown sugar and whipping cream. Microwave for 13 minutes. Add rest of ingredients and mix until almost cool. Spoon quickly on waxed paper sprayed lightly with Pam.
In a large skillet, saute Spam, onions, green pepper, celery and garlic until tender. May use 1 tablespoon oil. Add tomatoes, broth, thyme, hot pepper sauce and bay leaf. Bring to a boil, stir in rice; cover. Reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaf; sprinkle with parsley.
Mix Hidden Valley Ranch original style dry dressing, dill weed, oil and garlic powder. Pour over crackers and mix well. Better after it sets for a while.
Cut meat into 2 x 1/4-inch strips. Heat oil in a large skillet. Cook meat in oil, turning frequently, until brown, about 5 minutes.
Dissolve yeast in warm water. Add other ingredients. Mix dough until it forms a smooth ball. Let dough rise until double in size (about 1 hour). Place dough into an oiled 2-quart round casserole. Allow to rise until double. Bake at 350° for 50 minutes. Brush with butter and serve warm.
Mix together. Put in casserole. Bake in a 325° oven for 3 hours.
First layer undiluted soups, then add rice, mixing around soups. Then add pieces of chicken; salt and pepper chicken. Lay on top of rice and soup; dot pieces of chicken with butter or oleo. Bake at 350° for 1 1/2 hours.
Fix potatoes as directed on box. Add the rest of ingredients. Pour into greased baking dish. Sprinkle grated cheese on top. Bake at 350° for 25-30 minutes.
Toss first 5 ingredients in large salad bowl. Pour dressing over all and toss lightly to coat. Serve immediately.
Scald milk; add mixture of sugar, flour and cocoa. Cook until begins to thicken and add beaten egg yolks. Cook about 3 to 5 minutes. Add oleo and vanilla. Pour into cooked pie shell. Make meringue of 3 egg whites for top and brown.
Drain fruit. Add Jell-O and mix well. Add all ingredients and mix very well. Put in covered dish and let set in refrigerator for 1 hour or serve at once.
Mix all ingredients together in crock-pot. Cook 1 hour on high; 3 hours on low. Add 1 heaping tablespoonful of flour to thicken sauce and serve over rice. Better if made ahead and reheated. Serves 4.