HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the lean ground beef and onion. Drain off any excess grease. Add taco seasoning, mixing well. Add green chilies and stewed tomatoes. Let simmer about 20 minutes, stirring occasionally. (I use a 9 x 13-inch pan for this dish; that way you have 3 stacks of tortillas.) Put one corn tortilla in pan. Add spoonful of meat mixture on top of tortilla. Sprinkle with cheese. Keep layering tortillas with mixture and cheese until mixture is used up. Top with remaining cheese. Bake at 350° until cheese has melted, about 20 minutes. Wonderful potluck dish.
Halve tomatoes. Add salt, pepper, basil and butter. Broil 4 minutes. Take out and top with grated Parmesan cheese. Broil until brown.
In a 9 x 13 x 2-inch pan, mix 1 cup brown sugar and cocoa. Stir in 2 cups water. Add 12 marshmallows, quartered. Spoon over this a box of devil's food cake mix, which has been made according to directions on box. Top with 1 cup nut meats. Bake at 350° for 45 to 50 minutes. Use with whipped cream or ice cream.
Beat eggs; add butter, then add sugar. Stir well. Add remaining ingredients. Before adding raisins, roll in flour. Have real stiff dough. Bake at 325° until done. Makes 3 layers. Top with Coconut Icing.
Cream 1/2 cup flour with shortening. Add water. Mix well. Add rest of flour. Mix lightly. Roll out pie crust.
Beat butter at medium speed with electric mixer until soft and creamy. Gradually add sugar, beating well. Add eggs and chocolate. Mix well. Add flour and again, mix well. Stir in nuts. Spoon half of batter into greased and floured 9-inch square pan. Spread jam over batter. Top with remaining batter. Bake at 350° for 28 to 30 minutes.
Beat the eggs, cream of tartar, sugar and vanilla together until thick. Fold in the flour and the chopped apple. Divide the mixture between approximately 15 double thicknesses paper cases and sprinkle the cherries over each. Arrange, 5 at a time, in a circle in the microwave and cook for 45 seconds to 1 minute on High, until the cakes are just dry on top. Do not overcook.
Put all ingredients through grinder and mix together. Spread on buns and wrap in foil and freeze. Remove from freezer, thaw partially, bake 15 minutes at 350°.
Drain beans. In a 6-quart heavy pot, add beans and 3 quarts of fresh water. Cover and simmer 1 hour. Check and make sure water doesn't boil down too far; keep beans covered with water at all times. Add rest of the ingredients, except cooked rice, to the beans. If needed, add more water to keep beans covered with water. Simmer, partially covered, for 1 to 1 1/2 hours or until liquid has thickened. Remove the bay leaves and discard. Serve over the cooked rice and all you need is a pan of cornbread and some hungry people.
Preheat oven to 350°. Put flour, sugar, cocoa, baking soda and salt into an ungreased square pan (9 x 9 x 2-inch), mix until blended (in pan) with a fork. Add the remaining ingredients and mix thoroughly (1 to 2 minutes). Bake for 30 minutes or until done. Cool in pan until ready to be frosted with your favorite frosting or the following glaze.
Dissolve yeast in warm water. Let stand 5 minutes. Combine milk, shortening, sugar and salt in heavy saucepan. Heat until shortening melts. Cool to 105° to 115°. Add eggs and milk to yeast. Stir in enough flour to make a soft dough. On a floured surface, knead dough until elastic. In a well-greased bowl turn dough so top is greased. Cover. Let rise in warm, draft free place 1 hour or until double. Punch down. Let rest 10 minutes. Divide dough in half. Roll in rectangle, 12 x 16-inches. Brush with butter.
Combine all except potato chips. Put in a 9 x 13-inch pan and top with potato chip crumbs. Bake at 400° until hot and bubbly.
Pour sauce in bottom of ungreased 13 x 9 baking dish. Place breasts over sauce. In bowl, mix cheese, oil and bread crumbs; sprinkle over chicken. Bake at 350° for 30 to 35 minutes. Cover pan after 20 to 25 minutes so that cheese does not burn.
Sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute. Dissolve lemon-flavored gelatin in 1/2 cup boiling water. Add unflavored gelatin mixture, stirring until dissolved. Add sour cream, horseradish and mayonnaise, stirring until blended. Pour mixture into lightly oiled 4-cup mold. Cover and chill until firm. Unmold on purple kale. Spread with beef on ham biscuits.
Combine first 5 ingredients. Sprinkle jello over mixture. Stir well. Spoon into 13 x 9 x 2-inch dish. Combine pecans and coconut. Sprinkle on top. Chill 6 hours or overnight.
Combine all ingredients, except club soda and ice. Mix well. Add club soda and ice just before serving. Makes 3 quarts.
Mix all ingredients together and marinate with steaks. Drain and grill steaks. Delicious.
Blend cake mix and Crisco well with pastry blender or hands. Add milk. Refrigerate 45 minutes. Bake at 350° for 10 minutes. Sprinkle with powdered sugar when cool.
Cook carrots,	drain and cool. Cut onion and pepper. Set aside. With mixer, mix remaining ingredients together. Layer in casserole	dish the carrots, onion and pepper. Pour tomato mixture over layered carrots and let set at least 12 hours before serving.
Mix mayonnaise and soups until smooth. Add chicken, celery and water chestnuts. Pour in lightly greased casserole dish. Cover with stuffing mix. Melt margarine and drizzle over the top. Bake at 350° for 30 to 35 minutes or until lightly browned.
Pickles can be big, little or halved. Wrap pickle with ground beef; totally enclosing pickle. Wrap with sliced bacon. Brown in a skillet or cook over open flame in pit. Serve with salad and beans.
Brown meat in margarine in heavy skillet, mix Sloppy Joe seasoning mix with tomato paste and water. Add venison in skillet along with celery, bell pepper and onions. Cover and simmer 30 minutes. Serve on hamburger bun or open face or closed.
Melt cream drops and peanut butter and oleo in microwave; add rest of ingredients and mix well. May pour in greased pan and later cut in squares or drop by spoonfuls on waxed paper.
Cut cheese into thin slices. Saute onion in butter and place in bottom of pie shell. Sprinkle cheese with flour and place on top of onion. Beat eggs with milk, salt and pepper. Pour on top of cheese and onion. Bake at 400° for 20 minutes, then at 300° for 25 minutes. Crumble crisp bacon on top and serve. Serves 6.
Place chicken in casserole dish. Combine remaining ingredients and pour over chicken. Cover and bake in moderate oven for 30 to 45 minutes. Serve over rice.
Melt 1 stick of oleo. Add graham cracker crumbs. Mix together. Press in the bottom of a 9 x 13-inch pan. Bake at 350° for 5 minutes (cool).
Cream Crisco and sugar. Add beaten eggs and mix well. Mix and add sifted flour, baking powder and salt, alternately with milk, to first mixture. Add vanilla and beat. Bake in 2 greased pans at 350° for 20 to 25 minutes.
Combine the beaten egg yolks, milk and sugar in top of a double boiler and cook over hot water to form a thin custard, coating spoon. Cool. Combine cherries with drained pineapple and cut up pears. Add marshmallows and lemon juice. Stir into these ingredients the custard and fold in the stiffly beaten whipping cream. Pour salad mixture into a large pan and let stand 24 hours in the refrigerator, but not in the freezing unit.
Combine egg whites, sugar, cream of tartar, cold water and dash of salt in top of double boiler. Beat 1 minute. Cook over boiling water, beating constantly, until mixture forms peaks, about 7 minutes. Remove from heat. Add vanilla. Beat until frosting is of spreading consistency. Makes enough to cover tops and sides of two 3-inch layers or tops and sides of two 9-inch layers.
Preheat oven to 350°. Beat eggs, then add oil, sugar, grated zucchini and vanilla. Cream all these together. Sift dry ingredients together and add to creamed mixture. Add nuts. Pour into two greased and floured loaf pans (2 1/2 x 4 x 8-inch). Bake 1 hour at 350°.
Place beans (which have been soaked in 4 cups water). Roast pork and rest of ingredients in rest of water in heavy kettle. Cover and simmer about 5 hours or until roast falls apart. Break up roast. Uncover and cook until thick, about 1/2 hour. Serve over corn chips. Pass condiments: chopped tomatoes, diced avocado, chopped onion, shredded lettuce, grated cheese (Cheddar) and taco sauce or hot sauce.
Mash avocados with a fork. Stir in onion, lemon juice, salt and chili powder. Put in serving bowl. Spread mayonnaise over mixture, sealing to edges of bowl. Chill.
Mix all of the ingredients. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cream together the butter and sugar. Add eggs, one at a time. Beat well. Add the flour and lemon extract. Spread dough on large greased cookie sheet. Add 1 tablespoon cherry pie filling at regular intervals, using 1 can of filling. Bake at 350° for 45 to 50 minutes. Sprinkle with confectioners sugar while still warm.
Bring to boil the sugar, vinegar and oil. Let cool. Drain beans, corn and peas and combine in a bowl. Chop fine the pepper, onion and celery and add to beans, corn and peas. Marinate overnight with vinegar dressing.
While 1 cup sugar is caramelizing over medium low heat, simmer remaining sugar and milk. Bring sugar/milk combination to a boil, then add butter. Once sugar has caramelized, combine with other ingredients, while still cooking using electric beater. Beat while on medium low heat until it begins to boil again and forms a soft ball. Remove from heat, but continue to beat until creamy.
Combine all ingredients except ginger ale. Chill. Just before serving, add ginger ale. Serves 30.
Coarsely chop the chocolate; set aside. Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended. Add chopped chocolate. Cook, stirring, over medium heat until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened, about 5 minutes. Stir in vanilla and salt. Pour into 4 custard cups. Cool at room temperature before serving. Add garnishes, if desired.
Mix all ingredients together in large bowl. Separately cook until dry 2 packages chopped broccoli (use little water). Add to other ingredients and pour into a 2-quart casserole dish. Sprinkle top with crumbled Cheddar cheese crackers. Bake at 325° for 45 minutes.
Place all except cheese in blender. Pour in greased 9-inch pie plate. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Tear clean lettuce into pieces. Arrange on salad plate. Place oranges, onions and olives on lettuce. Salt and pepper. Mix herbs with olive oil and vinegar. Drizzle over salad. Serves 6 to 8.
Mix all ingredients together. Spread mixture on tortillas, roll up and chill, in icebox, overnight, before slicing.
Soften the cream cheese and mix the first 3 ingredients together. Add chopped peanuts. Dip sliced raw apples in mixture.
Combine first 5 ingredients in a medium saucepan, stirring until sugar dissolves. Add pecans and bring to a boil. Cook 3 minutes, stirring constantly. Spoon onto wax paper, separating pecans with a fork. Store in an airtight container. Yields 3 cups.
Mix sugar and eggs well. Sift together flour, soda, and salt and add to mixture with 2 cups of cocktail juice. Then fold in fruit. Bake in oblong pan at 300 for 45 - 60 minutes.
Beat eggs, then add 1 cup brown sugar, shortening, salt and vanilla. Beat until it is fluffy. Add peanut butter and the rest of the ingredients. Put into muffin tins or one loaf pan. Bake at 350° for 25 to 30 minutes.
Mix together and freeze all or part of mixture. Pour 3 quarts of ginger ale over mixture in a punch bowl.
In a bowl mix sugar, brown sugar, flours, baking soda, baking powder, salt or substitute, cinnamon, allspice, nutmeg, cloves and reserve. In a blender/food processor mince raisins then add to processor the canola oil, eggs, vanilla and milk. Blend at pulse to smooth. Combine that mix to grated carrots, pineapple and nut pieces. Mix until blended. Divide into 3 greased and floured 8 inch or 9 inch round pans. Bake at 325° for 40 to 70 minutes until knife inserted in middle comes out without any moisture.
Unroll crescent rolls. Pinch the triangles together so the dough will make a solid rectangle. Soften cream cheese and spread on dough. Brown sausage and drain. Put sausage on top of cream cheese. Roll up like a jelly roll and refrigerate or freeze until you are ready to cook them. Cut in 1/2-inch slices and bake at 400° for 20 minutes.
Put the first 8 ingredients in a large pan on top of the stove and cook over medium heat until mixture comes to a boil. Cool until the pan is cool enough to touch. Add flour and soda to the cooled mixture and stir well until no more flour is showing. Put into greased and floured 10 x 13-inch pan and bake at 350° until done (starts to come away from the edges, touch test springs back or toothpick comes clean). You be the judge, not good if undercooked.
Mix first 3 ingredients well and spread in a 9 x 13-inch greased and floured pan. Then mix together 2 beaten eggs and cream cheese along with confectioners sugar. Pour over first layer and bake for 40 to 45 minutes at 325°.
In a 3-quart saucepan, brown ground beef and drain. Add the butter or margarine with the rice mixture and onion to the beef. Slowly add the hot water, green pepper, tomatoes and chili powder. Heat to boiling; reduce heat. Cover saucepan and simmer until liquid is absorbed and rice is tender, approximately 15 minutes. Sprinkle grated cheese on top. Allow to melt. Makes 6 servings.
Combine flour, salt and 1/3 cup sugar. Cut in butter; press into a well-greased 13 x 9-inch pan. Arrange apples on top of this; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon. Sprinkle over apples. Bake at 358° for 20 minutes.
Bring frying pan with oil to medium heat. Crack and add egg to pan, with shell, break yolk. Turn gently when egg slides intact onto spatula. Drain on paper towel, but do not dry oil from egg. Spread each slice of bread with one teaspoon mayonnaise. Add egg to bread. Add tomato, if in season; if not, 1 thick slice of onion. Salt and pepper to taste, and enjoy.
Put 6 to 8 ice cubes in blender and milk to cover the ice cubes, vanilla, Sweet 'N Low or sugar. Blend this until cubes dissolve. Add two sliced, ripe bananas and blend. This may not be as thick as a milkshake from McDonald's, but it's a delicious beverage. Strawberries can also be used.
Melt butter and blend cocoa. Stir sugar and eggs. Mix well with remaining ingredients, except marshmallows. Pour into well-greased 9 x 12-inch pan and bake at 350° for 30 to 35 minutes. Remove from oven and sprinkle top with marshmallows.
Boil and bone chicken. Melt oleo and saute onion, celery and pepper. Add broth and heat to boiling; add rice. Cover and simmer 15 minutes. Stir in remaining ingredients. Cover and cook until rice is tender.
Heat oven to 325°. Bake for 65 to 70 minutes. Combine boiling water and cocoa. Cool. Sift flour, sugar, soda and salt into mixing bowl. Make a well; add in order the oil, egg yolks, cocoa mixture and vanilla. Beat with a spoon until smooth. In a large bowl, beat egg whites and cream of tartar to very stiff peaks, about 12 to 15 minutes. Do not underbeat. Pour egg yolk mixture over egg whites. Fold in with a rubber spatula until blended. Pour into ungreased 10-inch tube pan. Cool upside down in pan on a funnel for 4 hours.
Cream butter and sugar. Add eggs and remaining ingredients. Work into soft dough that will roll out well. Cut with cookie cutter. Bake at 350° until lightly browned.
Combine flour, meal, sugar, salt and baking powder. Add eggs and milk. Stir just to moisten. Add cracklings. Bake in hot, well-greased pan at 450° until golden brown.
Grease or lightly spray 13 x 9-inch pan. Place bread cubes in pan. In a large bowl, mix together eggs, milk, salt, pepper and dry mustard. Pour over bread cubes. Top with cheese, then sausage. Refrigerate overnight (or at least 8 hours). Bake, uncovered, at 350° for about 35 minutes.
First saute onions in skillet, then brown hamburger meat. Next, mix cream of cheese and cream of mushroom soup, enchilada sauce and jalapeno peppers. Place a layer of tortilla chips in bottom of casserole dish. Mix hamburger meat and soup mixture. Then pour that over tortilla chips. Sprinkle some shredded cheese over casserole. Bake in oven for 20 minutes at 350°.
Spread apples into buttered baking dish and cover with sugar and sprinkle with cinnamon.
Prepare pudding as directed; set aside to set. Soften cream cheese. Mix with pudding. (Mixture will be lumpy.) Set aside. Boil water; add butter and bring to boil (simmer). Add flour; mix well. Take off heat. Add eggs, one at a time. Beat each well. Pour mixture into greased 10 x 15 1/2-inch jelly roll pan (don't flour). Bake for 20 minutes at 425° or until golden brown. Mixture will puff up. Let cool; mash with hand. Spread pudding mixture on top. Spread Cool Whip on top. Drizzle chocolate syrup; chill until set.
Combine strawberries and sugar; beat well with electric mixer. Stir in buttermilk. Pour into an 8-inch square pan. Freeze mixture until slushy, then beat well with mixer. Freeze until firm. This is delicious on a cream cheese pound cake.
Bake at 350° for 30 minutes in a greased and floured pan. Mixture can also be put into a pie crust and baked for a regular pie.
Heat Jell-O, gelatin, pineapple and baby food to dissolve, then cool to touch. Fold in buttermilk and Cool Whip. Refrigerate.
Melt oleo in skillet. Saute onion and bell pepper 1 or 2 minutes. Mix other ingredients except green onion tops. Pour into a large casserole dish. Cover and cook in oven at 350° for 1 hour. Uncover, stir in green onion tops and a little water if needed and cook for 30 minutes more.
Brown beef with salt, sugar, garlic and tomato sauce. Simmer 15 minutes; add onions. Simmer 5 more minutes. Boil noodles (per package directions). Mix the cream cheese and sour cream. Stack in layers like lasagna; top with Cheddar and Mozzarella cheese, grated. Put in oven at 350° to melt the cheese for 40 minutes.
Melt butter and stir in vanilla wafers and sugar; mix until blended well. Press into a large cake dish or baking dish. Bake at 300° for 5 to 7 minutes. Cool and add the cheese cake mixture.
Boil all ingredients, except corn and soda for 5 minutes. Stir occasionally. Remove and add soda; stir quickly. Pour over popped corn. Put in 2 large pans and bake for 1 hour at 250°, stirring 2 to 3 times.
Crumble cookies; add remaining ingredients. Mix well. Press into square Pyrex baking dish. Let set overnight before cutting.
Brown and drain ground beef. Stir in tomato sauce special and water. Sprinkle with basil and salt to taste. Heat to boiling.
Slice bananas in bottom of crust. Soften cream cheese with 1/2 cup milk. Mix remaining milk with pudding mix and add to cream cheese mixture. Pour into crust and top with coconut. Chill.
Grease pan and	pour in cherry filling. Sprinkle cake mix on top. Melt	butter	and pour over top. Sprinkle with nuts and cook at 350° for 45 minutes.
Cream oleo and shortening; add both sugars, eggs and vanilla. Sift flour, baking soda and powder; then add to mixture. Add last 5 ingredients while mixing with a spoon. Use 1/4 cup per cookie (6 cookies per sheet). Cook 15 minutes at 350°. Makes 30 to 40 cookies.
Bake the sweet potatoes, then mash them with oleo, add other ingredients; mix well. Pour into 2 deep pie shells and bake at 350° for 25 minutes or until done.
Cut all vegetables into small pieces, including water chestnuts and onions. Add all ingredients except butter and crackers. Mix well and pour in greased 9 x 13-inch glass baking dish. Crush crackers and mix in melted butter. Pour over vegetables and bake at 350° for 45 minutes.
Drain part of juice from potatoes. Warm potatoes and 3/4 stick margarine, then mash well. Add a little juice to make creamy. Beat eggs, sugar, milk and nutmeg. Mix potato mixture. Cook for 15 to 20 minutes at 400°.
Fry cubed pork steak until browned and almost cooked. Stir in tomatoes, seasonings and chilies. Add water (1, 2 or more cups) to make the green chili a saucelike consistency. Cook until meat is done and tender. Serve with cooked pinto beans, fried bread or tortillas. Great.
Brown hamburger, onion and bell pepper together; drain. Add all other ingredients and simmer until thoroughly heated.
Saute onions and bell pepper in oleo. Add soups and rice. Place in deep casserole dish with chicken on top. Bake 2 1/2 hours at 275°. Turn chicken once so it will brown on both sides.
Mix all ingredients but crab meat and almonds. When well blended, mix in crab meat. Put into an ovenproof dish. Sprinkle almonds on the top. Bake at 375° for 15 minutes. Serve with crackers.
Brown and drain hamburger meat. Shred lettuce. Drain beans. Combine lettuce, beans, meat and cheese. Cut onions, as many as preferred. Add and mix. Just before serving, add chips and then add dressing to suit taste.
Shell: Crush Oreo cookies very finely or grind in food processor. Add melted butter. Press into bottom and sides of pie plate.
Mix macaroni and cheese according to package directions. Mix macaroni and cheese, tuna, soup and peas. Place in casserole dish; cover with seasoned bread crumbs.	Bake at 350° for 30 minutes.
Beat eggs until fluffy. Add oil, sugar, zucchini and vanilla. Mix well. Add dry ingredients and mix well. Pour into 2 greased loaf pans. Bake at 325° for 1 hour.
Put all ingredients in a blender for 1 to 3 minutes. Pour into a 10-inch pie pan. Bake at 350° for 45 minutes. Makes its own crust and is very, very good.
Cut tops of baked potatoes (lengthwise) and scoop out potatoes. Mash potatoes with 1 cup sour cream, onion, salt and dried chives. Fill skins with potato mixture and bake 15 minutes at 400°.
Add water and pineapple juice to make 2 cups. Boil. Dissolve Jell-O. Allow Jell-O to jell slightly. Add mixture of cheese, pineapple and Cool Whip.
Combine chicken soup, celery soup, Veg-All, cheese and milk in boiler. Heat until cheese melts. Add chicken and mix well. Pour mixture into 9 x 13-inch pan that has been sprayed with Pam. Top with biscuits. I roll biscuits out and put on top of chicken mixture. Bake in 400° oven until biscuits are browned, about 12 minutes.
Make jello and let cool. Add 1 can blueberry pie filling. Chill until set and frost with Cool Whip topping.
Cream margarine and sugar until fluffy. Add eggs and vanilla. Beat well. Combine dry ingredients. Add combined ingredients to creamed mixture alternately with milk. Mix well after each addition. Fold in apples. Pour into greased and floured pan (or use Baker's Joy). Bake at 350° for 35 to 40 minutes.
Combine oil, sugar and eggs. Add dry ingredients and mix. Add remaining ingredients; blend thoroughly. Bake in tube pan for 40 to 60 minutes at 350°.
Pound steak with meat hammer. Place 1/3 cup stuffing near center of each steak slice, roll and fasten with skewers. Brown in butter. Add soup and water. Cover; cook over low heat 1 hour or until tender. Spoon sauce over meat during cooking.
In large skillet, saute bacon until crisp. Remove and drain. Crumble. Drain off all but 3 tablespoons drippings. Add green pepper, onion, potatoes,	salt and pepper. Cook, stirring, over medium heat until golden. Sprinkle cheese over mixture and stir until melted. Pour eggs and cook over low heat until set. Makes 3 to 4 servings.
Brown hamburger, green pepper and onion. Cook macaroni; drain. Add together and add other ingredients; serve.
Mix all the ingredients together, place in a casserole dish and bake at 350° for 1/2 to 1 hour.
Slice cabbage, onion and green bell peppers. Add vinegar and sugar and toss; salt and pepper. Put in refrigerator for 1 hour, then serve.
Beat eggs in mixer. Add sugar, oil and vinegar, then blend well. Sift flour and soda together and add to egg mixture alternately with flour. Blend ingredients well, then add vanilla and cake coloring.
Put berries in 9-inch square pan. Sprinkle jello and cake mix over berries. Pour water over this. Sprinkle on pecans and cinnamon. Drizzle on butter. Bake at 350 degrees until top is brown and fruit is bubbly, about 40 minutes.
Clean and skin chicken pieces. Place in a 13 x 9-inch casserole dish. Salt and pepper. Mix the 2 half bottles of barbecue sauce together. Pour over the chicken. Cover with aluminum foil tightly and bake at 350° for 1 hour. Chicken will fall off the bone!