HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry hamburger in large skillet. Drain, then mix in soups. Grate cheese. Line bottom of cooking dish with Tater Tots, then put the hamburger mix over Tater Tots. Then put the cheese on top. Put in oven for about 45 minutes. Serve with hot French bread.
At least 1 hour before preparation, set cream cheese out. Mix cream cheese, Mozzarella cheese and chili, really folding them. Add onions, pepper and Tabasco sauce. Oops, black olives. Garnish as you see fit. Great with Doritos or Fritos. Serves 8 to 10.
Combine jello and hot water. Chill until thick. Add salt, mayonnaise, celery, apples and pecans; then fold in 2 1/2 cups heavy cream (whipped) and 1/2 cup grapes. Mold in 1 quart.
Combine flour, salt, mustard and garlic. Dredge chops in mixture. Brown chops in oil and put in crock-pot. Pour soup over and cook 3 1/2 hours on high or 6 to 8 hours on low.
Combine sugar, cocoa, cornstarch and salt in a medium-size glass bowl. Gradually stir in milk. Microwave on High (full power) for 5 minutes, stirring once halfway through cooking time. Microwave on High (full power) until mixture is cooked and thickened, about 1 to 2 minutes more. Depends on wattage of the microwave. Stir in butter and vanilla. Pour into individual serving dishes. Press plastic wrap directly onto surface of pudding. Chill. Serves 4.
Put lima beans in heavy pot. Bring to boil. Sprinkle very scant amount of salt and pepper. Boil about 2 minutes. Remove from fire. While limas are cooking, generously line bottom of large size casserole with dressing mix. Put a layer of grated cheese, a layer of chopped onion and a layer of red chopped pepper on top of the dressing mix. Save back some cheese and peppers. Put limas on top of the previous 4 layers (mix cheese, onions and peppers) while hot. Now sprinkle some grated cheese and red peppers on top. Now drizzle milk over entire contents of casserole. Put in oven. Set at 350° for 40 minutes. No preheating necessary. After 15 minutes, add chopped up margarine on top of contents of the casserole. This adds additional seasoning and moisture.
Dissolve orange, cherry and lime Jell-O separately using 1 cup boiling water and 1/2 cup cold water for each. Pour into three 8-inch square pans and chill until firm. Cut firm Jell-O into 1/2-inch cubes. Mix pineapple juice and sugar; heat until sugar is dissolved. Remove from heat and stir in lemon Jell-O until dissolved. Add remaining cold water. Chill until slightly thickened.
Add 1 package taco mix to hamburger. Mix sour cream with mayonnaise, then add 1 package taco mix. Layer according to ingredients list in a 9 x 13-inch pan. Keep refrigerated. Serve with tortilla chips (lightly seasoned type).
Preheat oven to 350°. In medium bowl combine oats, flour, nuts, sugar, baking powder and butter; stir to form a crumbly mixture. Set aside. In medium bowl combine sweetened condensed milk and lemon juice. Pat 1/2 the crumb mixture evenly on bottom of 9 x 9-inch baking pan. Spread sweetened condensed milk mixture on top and sprinkle with remaining crumbs. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover any leftovers. Makes 9 servings.
Tear tortillas into pieces. Cover the bottom of a casserole dish with tortilla pieces. Begin layering chicken, cheese, tomatoes and their liquid, mushroom soup, pepper and garlic salt to taste. Sprinkle top with layer of cheese. Add chicken broth just before serving. Bake at 350° for 30 to 45 minutes. Makes 6 to 8 servings.
Each nice ear of corn wrapped separate in wax paper and cook in microwave for 2 minutes. Let cool and put the wrapped ears in a baggie and freeze. Take out of freezer the number of ears you want for a meal. Put frozen ears in microwave one ear at a time for 4 minutes. Very delicious in winter.
Mix together the pecans, 1 1/2 cups flour and 1 1/2 sticks of oleo. Spread in a 9 x 13-inch ungreased pan and bake at 350° for 20 minutes. Cool.
Blend peanut butter and honey. Put 1/2 of vanilla ice cream in freezer tray. Cover with layer of peanut butter. Add remaining ice cream. With a spoon, stir so that peanut butter is mixed partially with ice cream. Refreeze.
Mix butter and garlic, parsley, paprika, cayenne and sherry. Add bread crumbs and toss. Place shrimp in baking dish. Spoon butter mixture over it. Bake at 325° for 25 minutes or until crumbs brown.
Place water, gelatin, and chocolate drink in blender and blend at low speed. Add ice cubes one at a time. Pour into 16 ounce glass and refrigerate. Ready to eat in about 1/2 hour. 75 calories per serving.
Prepare macaroni until cooked. Drain and add a little milk. Add 1 can of cream of celery soup. Mix until fully mingled. Add chicken, onion, tomato and garlic powder. Mix again until fully mingled. Add sharp Cheddar cheese and mix once more. Keep on top of stove on warm until ready to serve and top with black pepper.
Cook noodles, rinse and drain. Brown ground beef and drain off fat. Return ground beef to frying pan and add picante sauce, water, tomato sauce, chilies, onions, and 1 cup cheese. Cook until cheese melts; mix well. Stuff the shells with the meat mixture and top with remaining cup of cheese. Put in microwave until the cheese melts; serve.
Mix all ingredients together and pour into Bundt pan. Bake approximately 50 minutes at 325°. Glaze if desired.
Cook noodles and drain. Add milk to soup. Blend in sour cream, mustard, onion, salt and pepper. Mix in ham and cheese. Bake at 350° for 40 minutes.
Combine bread crumbs and cheese in a shallow dish. Brush all sides of fillets with mayonnaise. Coat with crumb mixture. Arrange in a single layer in a shallow baking pan. Bake in a 375° oven for 20 to 25 minutes or until golden and fish flakes easily. Makes 4 servings.
Brown garlic in olive oil; add paste and water. Simmer 10 minutes; add tomatoes and spices. Cook 4 hours. Add onions and mushrooms about half time. For a special touch, steam and brown fresh Italian sausage links and add to sauce immediately.
Add taco seasoning to ground beef and lettuce; mix. Combine beans, cheese, onions, tomatoes, Doritos and French dressing. Just before serving, combine warm meat with bean mixture. Crunch up Doritos and add and toss with dressing.
Brown meat. Sprinkle enough flour into pan to coat meat. Stir until meat is rebrowned and pan is slightly coated with rebrowned meat. Add approximately 4 to 5 cups water. Saute onions and green pepper in separate pan. Add to meat. Add garlic, cominos, bay leaf and chili powder. Simmer 1 hour or longer.
Heat oil in large pot. Melt margarine and add hot sauce in separate pot. Season chicken wings. Place wings a few at a time in hot oil. Cook until they come to the top of the oil and add a couple of extra minutes to the cooking time after they reach top of oil. Drain on paper towels and place in sauce mixture for a few minutes, turning to coat. Take out put in dish to put in oven on 250° to stay warm until all wings are done. Any extra sauce can be used as dipping sauce for French fries.
You will also need 6 hot, half pint canning jars with lids and bands.
Mix all ingredients except cheese and chips. Put in baking dish. Add cheese and chips on top. Bake at 350° about 35 minutes or until slightly browned.
Mix the sugar, milk and butter together. Put on stove. Bring to a boil and boil 1 minute. Take off heat and add the peanut butter and vanilla. Mix together the cocoa and oats and add to the mixture. Stir well. Take a spoon and drop spoonfuls onto wax paper to cool. When cool, place cookies in airtight container.
Place sugars and syrup in saucepan and bring to a boil. Add peanut butter, cornflakes and nuts; press firmly into a 9 x 13-inch pan. Melt chocolate and spread over top. Cut into bars.
Mix first 4 ingredients; stir constantly while bringing this to a full, rolling boil. Remove from heat and add the rest of the ingredients. Pour mixture over first layer of graham crackers and top with another layer of the whole crackers. Let cool, then cut into smaller blocks.
Break cookies in bottom of a 13 x 9-inch pan. Layer ice cream about 1/2-inch or until you use all the ice cream. Then layer Cool Whip. Sprinkle chocolate syrup over the top. Then decorate with cherries. Place in freezer until ready to serve.
Lay chicken breasts in oblong baking dish. Mix sour cream, lemon juice, horseradish and salt together and put over chicken. Prepare day before; cover with foil and refrigerate. When ready to use, roll each piece in cracker crumbs.	Bake at 350° approximately 1 hour.
Place dill and garlic on bottom and proceed to put cucumbers into quart jar. Put in the salt, sugar and vinegar; fill with tap water so that cucumbers are covered. Put jar caps on tight. Place the filled jars in a preheated oven at 200° to 225° (depending on each individual oven) on a cookie sheet. When almost all green is gone, remove from oven, cover with towel for a few minutes and then let cool.
Cook noodles by package directions. Combine cheeses. Stuff cheese mixture in cooked noodles. Set aside. Mix garlic, tomatoes, tomato paste, oregano, basil and lemon juice in blender. Add sausage and blend again. Place sauce mixture on bottom of dish. Lay stuffed noodles on top. Pour remaining sauce over and between noodles and bake at 300° for 25 minutes.
Spread cookie dough out on pizza pan. Follow baking instructions on package. Let cool. Cream together sugar and cream cheese and spread over cookie dough. Drain all fruit in colander and spread over a thick layer of paper towels. Fruit needs to dry as much as possible. Chop all fruit and mix together in a bowl. Spread fruit over cheese mixture. Top with Cool Whip, cherries and nuts. Chill before serving.
Set aside the walnuts, coconut flakes, raisins and semi-sweet morsels. Beat the margarine, vegetable oil, light brown sugar, egg, cold water, salt, baking soda and vanilla extract together. Add flour. Blend well. Stir in nuts, flakes, morsels and raisins. Then add Quaker oats. Mix well. Slightly flatten dough out. It won't spread that much when the cookies are baking. Grease cookie sheets lightly with solid Crisco. Bake at 300° to 325° for 13 minutes. Don't overcook. If they look undercooked, they're probably done.
Combine first 5 ingredients in a large bowl, make well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to cornmeal mixture, stirring just until dry ingredients are moistened. Coat a 10-inch cast-iron skillet with vegetable cooking spray. Heat skillet at 450° for 4 to 5 minutes or until hot. Remove skillet from oven, pour batter into hot skillet. Bake at 450° for 20 to 25 minutes or until lightly browned. Remove cornbread from skillet immediately.
Cranberry sauce: Place 4 cups fresh or frozen cranberries in a 9x13 baking dish. Sprinkle evenly with 2 cups sugar. Cover and bake at 300 degrees for 1 hour. Remove from oven. Stir carefully, then stir in 1/3 c orange juice.
Boil macaroni until tender. Drain and add cheese. Cook until cheese is melted, stirring constantly. Add milk, broccoli and 2 cans chicken breasts. Stir occasionally about 10 to 15 minutes until broccoli is soft. Serves 4.
Mix pineapple and jello first, then fold in Cool Whip and cottage cheese. Chill in refrigerator before serving.
Preheat oven to 375° Peel, slice apples and place in apple dish. Sprinkle orange or lemon juice over apples. In seperate bowl mix flour, salt, brown sugar, cinnamon and butter. Spread dough over apples. Bake 40 min. Serve warm with ice cream or whip cream.
Salt and fry chops in oil; set aside. Place rice in baking dish. Add pepper, onion, soup and water. Lay chops on top. Cover with foil; bake at 400° for 35 minutes, or until rice is flaky and tender.
Mix together thoroughly the shortening, margarine, sugar and egg. Stir in milk and vanilla flavoring. Sift together and stir in flour, baking powder and salt. Chill dough for several hours. Roll very thin (1/16-inch). Cut into desired shapes. Place on lightly greased baking sheet; sprinkle with sugar. Bake at 425° for 5 to 7 minutes. Makes about 4 dozen.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn, then milk. Pour into a buttered casserole dish. Bake 45 minutes at 325°. Stir only once during baking.
Line bottom of large pie plate with rolls. Next, layer 1/2 of taco chips (crushed). Next, layer browned hamburger mixed with taco seasoning, water and sour cream. Top with Cheddar cheese and remaining chips. Bake at 350° for 20 to 30 minutes.
Combine tomatoes and 2 tablespoons salt. Let stand overnight. Drain and rinse with cold water. Combine turmeric, allspice, sugar, 2 tablespoons salt, mustard seed and vinegar. Boil 10 minutes. Add vegetables and cook 30 minutes. Seal. Makes 5 pints.
Line basin of serving bowl with sponge fingers, ladyfingers or pound cake slices. Do not use American cake mix-type cake as sponge must be a little dry. Cover sponge layer with strawberry, raspberry or blackberry jam preserves. Pour rum or sherry over the top of mixture. Mix strawberry or other jello. Let chill until thickened. Pour over sponge/jam mixture. Mix vanilla pudding and let cool. When jello layer is set, add a layer of fruit. Cover with cooled custard. Shortly before serving, add whipped topping or whipped cream. Garnish as desired.
Cream oleo and sugar. Add dry ingredients that have been sifted together. Blend. Add vanilla and coconut. Make small balls and flatten out on greased cookie sheet. Bake at 300° until done.
Cook mixture until thick. Add vanilla. Add lump of butter after mixture cooks. If mixture begins to lump, then reduce heat and beat until smooth. Cook slow until done or thickened. Pour into cooked pie shell.
Soak fryer in buttermilk 1 hour before frying. Mix flour (about 1 cup) with seasonings and roll cut up chicken in it. In a heavy skillet, cook chicken in hot fat, covered, a few minutes, then remove lid and brown slowly. Serves 4.
Crush chips in bottom of large casserole dish. Mix all ingredients together. Pour on top of chips. Top with cheese. Bake for 20 minutes at 350°.
Put sugar, cocoa, milk and butter in boiler. Boil for 1 1/2 to 2 minutes. Add vanilla, oats, peanut butter and nuts. Drop by spoonfuls on wax paper.
Soak wheat overnight; place all the spices in a piece of cloth to form a sac. Strain the wheat and place in a pot with the meat. Add the spice cloth, reduce heat and cook for 40 minutes. Remove the meat and spices; puree the broth and then strain. Add the meat, tomatoes, oil and salt to the soup. Cook over low heat for 20 minutes. Serve hot.
Combine sugar, oil and eggs. Stir to blend. Sift flour, soda and cinnamon. Add to sugar, oil and egg mixture. Blend. Add vanilla, apples and nuts. Blend. Pour into prepared Bundt pan. Bake in a 350° oven for 1 hour.
Combine all ingredients in blender container. Blend until smooth. Makes about 1 1/4 cups.
Brown bacon. Drain and crumble. Add chopped onions, chopped green peppers and chopped celery. Cut in half the pepperoni and add with chopped mushrooms. Simmer for 15 minutes. Add beans, brown sugar, barbecue sauce and flour. Simmer in crock-pot or slow cooker.
Stir all together and mix while freezing. Will keep frozen a long time. Thaw to slushy stage. Serves 25.
Grind all vegetables and add other ingredients. Cook for 30 minutes and seal while hot.
Cream the shortening and sugar. Add egg. Blend in dry ingredients. Fold in pulp, raisins and nuts. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together flour, baking powder and salt; stir in rolled oats and sugar. Cut in butter until crumbly. Pat 2/3 of crumb mixture in 11 x 7 x 1 1/2-inch pan. Spread with preserves. Cover with remaining crumb mixture. Bake in oven at 375° about 35 minutes or until browned. Cool. Cut in bars or squares. Makes about 2 1/2 dozen (3 x 1-inch) bars, or about 6 dozen (1-inch) squares.
Cook macaroni 25 minutes in boiling water to which a teaspoon of salt has been added. Drain; rinse with cold water and drain again. Butter baking dish and put in layer of macaroni. Add milk, salt, pepper, butter, dry mustard, chopped peppers and 3/4 cup grated cheese. Add remaining macaroni and mix well. Sprinkle remaining cheese over top; garnish with paprika and bake in a moderate oven (350°) for 45 minutes or until done. Serves 6.
Combine melted butter and dry cake mix. (Let butter cool a couple of minutes before adding to dry mix. Mixture should be crumbly. If butter is too hot, the result will be a sticky mass instead of a crumbly mixture.)
In double boiler, melt margarine and marshmallows. Add green food coloring and vanilla; stir until glossy. Add the cornflakes; stir. Dampen fingers. Shape mixture into trees, leaves, etc. Put red hots in center.
Blend together, stirring well, until sherbet is basically melted. Float thin slices of oranges or sprigs of mint. Set punch bowl in crushed ice. Serves 12.
Brown beef, onion, salt and pepper. Blend in flour. Add Worcestershire sauce, ketchup and water. Simmer; stir frequently for 20 minutes or when thick. Serve over hamburger buns.
Crumble ground beef in 2-quart casserole. Add onion and garlic. Cook uncovered on High for 4 minutes or until browned. Drain meat and break up with a fork. Add remaining ingredients and cook for 8 minutes or until heated hot. Stir once during cooking. Let stand 5 minutes before serving.
Cook butter and oysters together only until good and hot and butter is melted. Add milk, salt and pepper. Heat only until good and hot. Do not boil.
Prepare steak with meat tenderizer as label directs. In a 13 x 9-inch baking dish, mix wine and garlic. Add steak; cover. Refrigerate 1 1/2 hours. Turn once. Preheat broiler. Place steak on rack in broiling pan. Reserve marinade. About 5 inches from source of heat, broil steak 10 minutes. Turn; broil 8 minutes more.
Combine cream cheese and peanut butter. Blend well. Add sugar and milk; mix well. Fold in 2 cups whipped topping. Spoon into crust. Chill and top with remaining whipped topping.
Beat sugar and lard together. Add beaten eggs. Pulverize ammonia; dissolve in milk. Add to creamed mixture. Add oil of lemon and lemon extract. Add flour until dough is stiff enough to roll out. Cut cookies and bake on ungreased baking sheet. Bake at 375° for 10 minutes. Some ovens vary in temperature.
Blend all ingredients, form into ball (quarter size). Put on cookie sheet and set in freezer overnight. Put in bags and use as desired. Bake at 400° for 15 minutes or until brown.
Mix ingredients together. Place in refrigerator for 12 to 18 hours. When ready to bake, sprinkle with crumbs and dot with butter. Bake at 325° for 1 1/2 hours. Serves 8.
Cook noodles as directed. Mix noodles, roast and soup, add pepper as desired. Pour into casserole and bake for 20 minutes at 350°.
Mix all ingredients. Grease and flour Bundt pan. Put 1/2 cup chopped pecans in bottom of pan. Pour in mixture. Bake at 350° for 50 to 60 minutes. Let cool 5 minutes in pan before pouring on topping.
Cook pasta according to package directions. Drain. While pasta is cooking, saute garlic, green onions and broccoli in the chicken broth. Add salt, pepper and parsley. Add shrimp and cook until pink. Serve shrimp over pasta with Parmesan cheese. Serves 4, approximately 375 calories per serving.
Cream the shortening, sugar and eggs. Sift the flour, salt, soda and baking powder together. Add to creamed mixture. Add to the mixture the cornflakes, oatmeal, coconut, nuts and vanilla. Drop by teaspoon on cookie sheet. Bake at 375° for 10 minutes until done.
Crumble sausage in pan. Add next 3 ingredients. Cook until done; drain. Pour over bread cubes in large bowl. Add seasoning and toss together. Pour in enough broth to moisten. Add beaten eggs and mix well. Put stuffing into slow cooker and cover. Set to high for 45 minutes. Reduce to low and cook 6 to 8 hours.
Cook ham with wine and water. Bring to a boil, then reduce to simmer. Cover and simmer 1 hour (or more), turning ham several times. Remove ham; trim fat, if necessary. Score ham; place in roasting pan.
Preheat oven to 350°. Grease a 9-inch square baking pan. Combine first 7 ingredients in a large bowl and mix well. Turn half of the batter into pan. Cover evenly with half of the cheese, then peppers, then remaining cheese. Top with remaining batter. Bake 1 hour. Let cool 15 minutes. Cut into squares.
Place chicken breasts in baking pan. Cover with beans, then salsa. Bake, covered with foil, at 350° for one hour. Uncover and bake another 10 minutes. Can add cheese and sour cream, if you like.
Preheat oven to 350°. Beat half of cream cheese and onions in small mixing bowl at medium speed with mixer until well blended. Reserve for topping. Beat remaining cream cheese, 1 1/4 cups Cheddar cheese, 1 1/4 cups Monterey Jack cheese, chilies and cumin in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Mix all ingredients. Pour into greased or paper lined muffin tins. Bake at 350° for 20 to 25 minutes. Serve plain or roll in powdered sugar first. Yields 1 dozen muffins.
Mix flour with sugar. Beat egg yolks. Add milk, butter, vanilla and sugar mixture. Cook until thick. Put a layer of sliced bananas, then a layer of filling. Top with beaten egg whites to which 4 or 5 tablespoons of sugar has been added. Brown in a 425° oven.
Saute the first 4 ingredients. Stir in remaining ingredients. Heat and serve over rice.
Combine breadcrumbs and beaten eggs; stir cream into eggs. Cook onion in butter in large skillet and add to egg mix. Add in beef, veal, pork, allspice, salt and pepper; mix. Next, shape into 1-inch balls. Melt butter in skillet and brown meatballs slightly. Add boiling water and cover skillet. Bring to boil and lower heat. Simmer 20 minutes. Remove meatballs. Blend flour with fat from pan. Thicken sauce 2 to 3 minutes. Pour over meatballs.
In heavy skillet, melt shortening. Add chops and brown well on both sides (about 15 minutes). In greased casserole, alternate layers of potatoes, carrots and onion. Arrange chops over vegetables. Stir flour in skillet. Add salt and pepper. Slowly add milk. Cook, stirring constantly, until smooth and thickened. Pour over vegetables and meat. Bake in hot oven at 400° for 45 minutes, covered. Uncover and bake 30 minutes longer. Serves 6.
Coarsely chop Reese cups. Mix cream cheese and peanut butter, then add 10x sugar. Fold in Reese cups and Cool Whip. Pour into pie shells. Chill 3 to 4 hours.	Freezes well.
Fry bacon; let cool. Use bacon grease to fry potatoes. Add crumbs. Add eggs. Keep stirring. Put into casserole dish. Crumble bacon over top. Crumble cheese over top. Put in oven to melt cheese. Can refrigerate overnight. Bake in slow oven.
In a medium-size heavy saucepan, melt butter and chocolate over low heat, stirring occasionally, 2 to 3 minutes. Stir in coconut and walnuts, mixing well. Press mixture into bottom and up sides of a lightly buttered 9-inch pie pan. Refrigerate until ready to use.
Mix pudding mix, sugar and milk. Pour in covered container. Refrigerate overnight. This mixture will be thick. Beat with mixer until creamy. Serve.
Soften gelatin in cold water. In top of double boiler, beat egg yolks. Add 1/2 cup sugar, lemon juice and salt. Cook over boiling water, stirring until thickened, about 10 minutes. Remove from heat. Stir in softened gelatin. Add crushed raspberries and a few drops red coloring. Mix well. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff. Fold in raspberry mixture. Spoon into baked pie shell. Chill until set.
Drain spinach in a colander and squeeze out moisture; combine cheese, spinach and onion in a large bowl, mixing well. Stir salt, baking powder and nutmeg into flour. Then mix with spinach. Mix together beaten eggs, melted butter and milk. Stir into other ingredients. Preheat oven to 350°.
Cook noodles according to package directions. Rinse well and drain. Chop and dice vegetables, meat and cheeses. Mix noodles, meat, cheese and vegetables. Add 8 ounces (1/2 bottle) salad dressing. Mix well. Refrigerate at least 2 hours before serving. Serve with additional salad dressing (per individual taste).
Mix apples and sugar. Add oil, nuts, eggs and vanilla. Sift dry ingredients. Add these to batter and mix until well blended. Grease and flour 8 x 13-inch pan. Bake at 350° for 45 minutes.