HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cornbread according to package directions. Add corn; set aside. In skillet, brown meat and onion. Add salt, pepper, taco mix and jalapeno pepper. Put 1/2 cornbread mixture in greased 9 x 13 x 2-inch casserole. Add meat mixture, then layer of cheese. Top with remaining cornbread mixture and grated cheese. Bake at 375° for 25 to 30 minutes until top is brown.
Saute onions in butter (do not brown). Add chicken broth and broccoli. Cook 5 minutes. Add remaining ingredients. Heat to a boil and serve. Makes 8 servings.
Mix the above ingredients together and place into a pie shell. Bake at 425° until set. Use knife to test.
Cream together shortening and sugar. Add egg. Blend together. Sift together dry ingredients and add alternately to creamed mixture with buttermilk. Stir in by hands nuts, dates and cherries. Chill dough 2 to 3 hours or may be chilled overnight. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
Wash cucumbers in cold water, then put in ice water with plenty of ice and let stand for 24 hours. Drain and pack into jars, as tight as possible. To each quart jar, add alum, dill weed, red peppers and garlic. Mix white vinegar, 3 quarts water and canning salt; bring to boil and pour over cucumbers. Seal. Let set for 5 weeks.
Partially freeze cream cheese for easier cutting. Combine Jell-O and pineapple with juice in a saucepan and heat to simmering. Add sugar and apricots and remove from heat. Cool a little before adding cream cheese which has been cut in small squares. Chill until slightly thickened. Fold in topping. Pour in a 9 x 13-inch dish and sprinkle with pecans.
Bake at 350° in a 13 x 9-inch baking dish for 1 1/2 hours.
Boil (low to medium) together until cranberries burst, then simmer 5 minutes.
Cover bottom of large skillet with oil; add first four ingredients and fry. Stir in mushrooms and cook until done. Add bouillon, water and cabbage and cook until done. Vegetables will be soft.
Mix cream cheese, eggs and powdered sugar (reserve 2 tablespoons) and set aside. Mix cake mix, butter and nuts. Pat cake mixture into 11 x 15-inch greased pan. Pour cream cheese mixture on top of cake mixture and spread evenly. Bake 25 to 35 minutes at 350° (until golden brown). Sprinkle 2 reserved tablespoons on top when done. We call them Angel Squares because they are so heavenly.
Melt chocolate chips and margarine in large saucepan over low heat. Add eggs; cook 2 minutes. Remove from heat and cool. Add nuts and marshmallows; mix well.
Mix all ingredients together. Bake in large pan (broiler pan will do nicely) for 45 minutes, stirring every 10 minutes. Oven temperature should be 250°.
Into large, heavy pan place sugar, butter and milk. Cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage (235°). Remove from heat; quickly stir in peanut butter and marshmallow cream. Pour into 2 (8 x 8 x 2-inch) greased pans. Cut into squares when cool.
Melt butter and blend in sugar, eggs and the rest of the ingredients. Mix well. Put into 9-inch pie shell and bake 35 minutes at 350°.
Invert six 6-ounce custard cups; cover each with a paper baking cup, then with heavy-duty plastic wrap. Make sure paper cup stays in place. Place inverted cups on baking sheet. Coat with cooking spray.
Melt chocolate morsels in the Eagle Brand milk. Add nuts and flavoring. Drop by teaspoons onto greased cookie sheet.
Sift together flour, baking powder, soda, salt and spices. Cream butter and sugars. Beat in egg and then pumpkin. Stir in oats and nuts. Drop by teaspoonfuls, a few inches apart onto a greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 7 dozen.
Drain French beans and carrots; put in large bowl. Mix well vinegar, sugar, oil, salt, red pepper and black pepper. Pour mixture over beans and carrots. Cover with onion rings; weigh down. Cover and leave out overnight.
Place all ingredients in saucepan and simmer for about 5 minutes; pour around the stuffed vegetables.
Mix pudding as directed. Crumble half cake in punch bowl. Add half of pudding mix. Spread half pie filling around outer edges of punch bowl. Add half pineapple on the inside of pie filling. Cover with half cool whip. Repeat recipe with remaining half of ingredients and enjoy!!
Soak the currants or raisins in 1/2 cup brandy overnight in a tightly closed jar. Add 1 tablespoon sugar to the scalded milk; cool. Dissolve the yeast cake in 1/4 cup water; add to milk. Add 1 cup flour; beat until well blended. Let rise in warm place until doubled in bulk, about 1 hour.
Put flour and salt in bowl, rub in butter, add water. Keep mixing until a pliable dough is formed. Lightly oil bowl, add dough, cover with damp cloth, rest for 1/2 hr.
Brown beef, onion, green pepper and add spices. Add the gravy, beans and macaroni. Pour mixture into baking dish and bake at 375° for 10 minutes. Stir, then top with cheese and bake 10 more minutes.
Brown sausage and drain. Put in bottom of casserole. Place bread crumbs over sausage. Beat eggs with milk and salt. Pour over sausage. Top with cheese and bake at 350° for 1/2 to 3/4 hour.
Mix but do not boil the oil, garlic, dill and dressing. Everything should dissolve. Add crackers and mix well. Cool on cookie sheet. Store in airtight container.
In a large saucepan, heat oil and saute onion and garlic until golden brown. Add tomato sauce, water and bouillon cubes and heat to boiling.
Have cream cheese at room temperature. Beat well. Add chili sauce, clams and horseradish. Mix well. Chill.
Cream sugar and margarine. Add eggs and milk; beat well. Add flour, meal, lemon juice and rind. Pour mixture in pie shells. Bake at 350° until done. This makes 2 pies.
Blend for 5 minutes. Pour into buttered 9-inch pie pan. Bake 45 minutes at 350°.
Brown the pork chops over medium heat. Arrange in a 2-quart casserole the sliced potatoes, then salt and pepper to taste. Slice the onion into very thin slices; arrange on top of potatoes. Pour over all 1/2 of the soup. Repeat the procedure. Place browned chops on top. Cover and bake for about 1 hour in a 350° oven or until tender all the way through.
Brown meat, then drain off excess fat. Put all ingredients into crock-pot. When you put in jar of salsa, fill empty jar about 1/2 full of water. Add flour, then shake until smooth. Put in crock-pot and cook at 350° for 4 to 5 hours.
Sift dry ingredients together. Add butter gradually to sugar, creaming well. Add molasses. Blend in dry ingredients gradually, mixing thoroughly. Add chopped almonds. Dough will be very stiff. Shape into a roll; chill and slice or roll out on a very lightly floured board and cut out. Use a spatula to lift onto cookie sheet. These freeze real good.
Bring first 6 ingredients to boil to dissolve. Let cool. Add remaining ingredients and toss.
Combine 1/2 cup sugar, flour and salt. Mix in egg yolks. Stir in cream. Cook, uncovered, stirring constantly, until thickened. Remove from heat. Add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Make a layer of wafers, top with a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to make layers ending with custard on top.
Mix all ingredients. Pour into greased bread pan or pans. Bake at 350° for 40 to 45 minutes. Makes 1 regular size loaf or 2 extra small loaves.
Saute meat, celery and onion. Add rest of ingredients and mix in large casserole dish. Bake 1 1/2 hours at 350°. Sprinkle chow mein noodles over last 1/2 hour.
Soak mustard and celery in vinegar overnight. Combine seed mixture with salt and onions. Add potatoes and mix. Add mayo and chopped eggs; toss to mix. Chill.
Beat eggs. Add shortening and mix well. Blend in sugar. Sift flour, salt and soda together. Add to ingredients alternately with buttermilk. Add vanilla flavoring. Bake at 350° for 30 minutes. Yields 3 layers.
Drain water off yams; drain juice from pineapple. Blend pineapple juice with brown sugar until smooth. Mix pineapple, blended sugar and marshmallows with yams. Add cinnamon. Bake at 350° until top is crusted.
Cook raisins and water together until about 5 tablespoons liquid remains. Drain and cool liquid. Preheat oven to 375°. Mix shortening, sugar and eggs together thoroughly. Stir in the cool raisin liquid and vanilla. Stir dry ingredients together and stir in oatmeal and cooked raisins. Drop by spoon about 2 inches apart on cookie sheet. Bake 10 to 12 minutes. Makes 4 to 5 dozen.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in zucchini. Stir in flour, baking powder, cinnamon and salt. Add almonds and chocolate chips. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes, until lightly browned. Cool. Sift powdered sugar over top. Makes 4 to 5 dozen.
Remove excess fat from steak. Put meat on well floured cutting board. Score meat by cutting diamond shaped on top of meat on both sides. Cover steak with flour and brown sugar. Using meat hammer (or edge of plate), beat flour into meat, turning to each side until meat and brown sugar have been taken up. Melt excess fat in skillet and brown onions. Remove onions and brown steak on both sides. Place onions on top of steak. Add tomatoes and simmer 1 1/2 hours. Add other ingredients. Simmer 1 1/2 hours more in 350° oven or electric skillet.
Blend eggs and milk. Mix salt, brown sugar and cornstarch. Add egg and milk mixture to this dry mixture. Add butter and cook over low heat until smooth and thick. Stir constantly. Cool and add vanilla.
Cream Crisco and sugar. Add eggs one at a time, beating after each egg. Combine dry ingredients. Add to creamed mixture. Blend in buttermilk, jam and raisins. Pour into 3 greased and floured pans and bake at 350° for 30 to 35 minutes.
Brown meat; add onion and put all other ingredients in pan. Put spices in bag (cotton/cheesecloth tied at top) and place with other ingredients in pan. Simmer for about 1 hour. Serves about 25.
Place chicken in 13 x 9-inch baking dish, which has been sprayed with nonstick cooking spray. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine with stuffing; sprinkle over tomato. Bake at 400° for 25 minutes. Serve over hot rice.
Beat first 4 ingredients well. Add eggs one at a time. Add vanilla and butter extract. Mix sugar, pecans and cinnamon in a small bowl. Stir well and add to batter. Bake at 300° for 1 hour or until done.
Mix together thoroughly. Pour into lightly greased crock-pot. Cover and cook on low 3 to 4 hours.
Preheat broiler. Using a 1 1/2 to 2 -inch cookie cutter, cut bread slices into rounds. Toast on one side only. Cream butter and salt. Stir in minced shrimp, garlic, parsley and ginger. Blend well. Spread mixture on untoasted side of bread rounds. Place on cookie sheet and broil until lightly browned. Serve immediately. Yields 50 to 60 rounds.
Mix graham cracker crumbs, sugar and margarine in 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on top of crust. Beat cream cheese in large bowl until smooth. Gradually beat in milk. Add pudding mix. Beat until well blended. Spread evenly over bananas. Spoon pineapple over pudding. Cover with Cool Whip. Chill for 3 hours.
Mix all ingredients together and refrigerate overnight. Will keep up to a week in the refrigerator.
Beat together butter, shortening and flour. Then add milk, sugar and vanilla. Beat 12 more minutes. Mixture will be smooth and creamy.
Put Jell-O, pineapple and sugar into a small saucepan. Cook slowly on the stove, on low heat, for about 10 minutes, stirring constantly. (Pineapple juice will make its own liquid.) Remove from the heat. Add the cream cheese and nuts to the mixture. Fold in the entire container of prepared Dream Whip.
Cream shortening and sugar. Add eggs and beat. Add sifted dry ingredients. Stir in pecans. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown ground beef and drain. Add the remaining ingredients. Cover the pan and cook for 30 minutes.
Trim the fat from the chops. Brown them in a large pan. Meanwhile, place the onion slices on the bottom of a large shallow baking dish. Place the pork chops on top of the onion. Sprinkle with salt and pepper. Combine the chicken bouillon cube with the mustard and the water. Drizzle over the chops. Cover and bake at 350° for 45 minutes.
Combine all ingredients except Cheez Whiz; pour in a 2-quart greased casserole dish. Bake at 350° for 30 minutes. Remove from oven and spread Cheez Whiz evenly over top. Bake 15 minutes longer until hot and bubbly in center.
Let milk sour until it is very thick. Heat until it is too hot to hold your hand in, but hot boiling. Drain through a coarse cloth bag, putting only half of the milk through at a time so as to be able to squeeze out all water possible. It is is too hot, hold bag under running water a minute to cool. Put in a bowl and crumble. This makes 4 cups or a little more of crumbs. Let set at room temperature for 2 to 3 days or longer if a stronger taste is desired.
Place drained beans in a large bowl and toss gently. Combine jelly, vinegar, cornstarch and salt in a small pan and cook until thick, stirring constantly. Pour over beans and toss to coat the vegetables. Cool. Toss in celery and onions. Serve chilled.
Cook onions and bacon together. Mix all ingredients together. May add juice from beans if you need more liquid. Bake in 2-quart dish, uncovered, at 350° for 1 hour. Makes 6 to 8 servings.
Broil chicken breasts until tender. Tear and cut into bite-size pieces and place in a 9 x 13-inch baking dish. Mix together mushroom soup, Ro-Tel tomatoes and sour cream. Pour over chicken. Top with shredded cheese and bake at 350° for about 20 minutes. Serve with tortilla chips, if desired.
In a large pot, brown the meat on all sides in the oil. Do not drain. Add ketchup and a cup or 2 of water. Simmer for 2 to 3 hours; adding water if mixture becomes too thick. Stir occasionally. Sauce should resemble spaghetti sauce in thickness. In a separate pot, cook noodles according to package directions. Drain. Serve sauce over noodles and serve.
Brown chicken in wok coated with Pam. Add vegetables and cook for 1 minute. Dissolve chicken soup supplement in water. Pour over chicken and add seasonings. Cover and cook for 5 minutes. Remove cover and cook until liquid thickens.
Melt margarine in a roaster pan. Stir in seasonings. Gradually add cereals, nuts and pretzels. Stir to coat. Bake 1 hour at 250°. Stir every 15 minutes.
Melt butter and mix ingredients, except shrimp. Pour over shrimp. Bake for 45 minutes at 350°.
Put all the cauliflower in the bottom of a large bowl. Top with 1/3 of the cabbage. In a separate bowl, mix mayonnaise, sugar, vinegar, pepper and salt. Spread half of this dressing on top of cabbage. Layer on another 1/3 of the cabbage. Top with half the bacon and half the cheese.
Mix all of the ingredients. Add additional Coke before serving. Makes 10 gallons.
Toss together the lettuce, tomato and onion. Add Doritos, cheese and ground beef in that order. Pour dressing on top and toss.
Mix first 5 ingredients together plus salt and pepper to taste. Add bacon and cashews just before serving. Serves 6.
Cook garlic in oil until golden. Stir in undrained tomatoes, red pepper and sugar. Bring to boiling; reduce heat to low. Simmer for 20 minutes. Cook pasta and drain. Stir pasta into tomato mixture; top with Parmesan cheese.
Cream Crisco and sugar. Add eggs and vanilla. Mix. Add flour. Mix well. Drop on greased cookie sheet. Press down with fork dipped in water. Bake at 325° or 350° until brown.
Drain and chop up peaches. Whip together cream cheese, Cool Whip and dry jello. Add cottage cheese and peaches to mixture. Chill for four hours and serve.
Fry bacon in a large skillet over medium heat until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add mushrooms, onion and garlic to reserved drippings. Cook over medium heat until tender and most of mushroom liquid has evaporated, about 6 to 8 minutes.
*Any brand will do, but try to get seasonings that have 3 packets: 1 seasoning, 1 masa flour and 1 hot chili spice.
Put all the ingredients in one bowl and stir until everything is mixed well. Pour in a well greased 9 x 15-inch dish and bake at 350° for 45 minutes.
Saute ground meat and chopped onion. Do not brown. Add garlic powder, oregano, parsley flakes, salt and pepper. Add to water, soup, sauce and tomato paste in crock-pot and let simmer 3 hours. Cook lasagna as directed on package and drain. Use a large baking dish and grease lightly with oleo. Layer lasagna, sauce and Mozzarella and Ricotta cheeses. Repeat layers and top with grated Parmesan cheese. Bake at 350° for 30 minutes.
Grease a grocery bag with Pam. In a 2-quart or larger glass dish, place brown sugar, Karo syrup, margarine and salt. Microwave on High 2 minutes. Stir. Microwave on High 4 minutes and be sure that the mixture is boiling at least 2 minutes. Stir into syrup mixture the 1/2 teaspoon soda. If using peanuts, add to the syrup and stir in now. Pour over popcorn. In bag, shake 2 minutes. Fold over top of bag. Shake 2 minutes. Fold over top of bag. Microwave 1 1/2 minutes longer. Shake again. Pour into a large greased pan to cool.
Mix pretzels, oleo, and sugar together for crust. Bake 10 minutes on 350°. Let cool. Mix cream cheese, 1 cup sugar, and Cool Whip and pour on crust. Mix Jell-O according to directions. Add strawberries. Pour on top of cream mixture. Refrigerate overnight.
Cook pasta according to package directions. Drain and cool. Add all other ingredients and mix well. Add tomatoes last so they don't come apart. Finish with enough salt, pepper and mayonnaise to suit your family. Chill. Enjoy!
Top chicken with undiluted soup and bake at 375° for 70 minutes. You can add small chunks of potatoes to the chicken and top them also. Ignore this and run your errands while this is baking! You can use chicken noodle soup also. Makes for a crunchy topping! Serves 6.
Cook rosamarina according to package directions. Drain and cool. Drain juices from pineapple, orange and cherries. Save juices. Cook juice with flour, salt, eggs and sugar. Boil (won't be thick). Mix with rosamarina while liquid is hot. Refrigerate overnight. Fold in fruit and Cool Whip and refrigerate until ready to serve.
Place tortilla shells on bottom of a greased 9 X 13 pan until covered. Brown hamburger, drain and add taco seasoning as package directs. Add beans to burger mix, and mix well. Spread beans/meat mixture over tortillas.	Spread with sour cream. Sprinkle on a layer of each: lettuce, tomatoes, onions & cheese. Top with another layer of shells. Mix together gravy & enchilada sauce and pour over top of shells.	Sprinkle on more cheese. Bake at 350° for 30-45 minutes.	Let stand before serving.
Preheat oven to 350°. Grease and flour a 9-inch loaf pan. Finely grind 3/4 cup of almonds. Chop remaining almonds. Combine ground almonds, flour, dry milk, baking powder, cinnamon and salt. In another bowl, combine sugar, eggs, butter, zest and juice. Stir into flour mixture alternately with milk until combined. Stir in chopped almonds and figs. Transfer to pan. Bake until toothpick inserted into center comes out clean, 1 hour and 50 minutes. Shield top of bread with foil halfway through baking. Cool 10 minutes. Remove from pan. Cool completely on rack.
Cut or grate cabbage, pepper and onion. Mix vinegar and sugar in saucepan. Bring to boil. Boil 1 minute. Cool. Pour over slaw.
Melt shortening in a frying pan. Put beef, onion and parsley in a frying pan and brown. Combine tomato paste and water; pour in pan with sugar, salt and pepper. Cover and simmer 10 minutes. Add noodles and cook until tender. Serve with Parmesan cheese.
Cream sugar and oil together. Add the eggs; mix well. Add cinnamon, salt, soda and flour. Add carrots. Bake in a well-greased 9 x 13-inch pan at 350° for 50 to 60 minutes.
Cook and mash potatoes; add butter, onion, mushroom soup and milk to potatoes. Cube Velveeta and add to mixture. Spray casserole with Pam. Bake at 350° for 30 to 40 minutes.
Place margarine in a 4-cup glass measuring cup. Cover and microwave on High for 45 seconds or until melted. Remove from oven and stir in soup mix. Place popcorn in a large bowl. Pour butter mixture on top and mix well.
Mix all ingredients together, except Cool Whip. Mix by hand until thoroughly mixed. Mix in the Cool Whip and stir to mix well. Spoon into graham cracker crust. Chill for several hours before serving. Makes 2 pies.
Preheat oven to 250°. In a heavy saucepan, combine the butter, brown sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and add baking soda. Stir well. Place popcorn in large roasting pan and pour caramel sauce over the popcorn. Stir. Bake 45 minutes, stirring every 15 minutes.
In skillet, in 1 tablespoon oil, cook chicken and onions until chicken is brown. Remove to paper towels and pat dry. Wipe oil from skillet and add soup, milk, mustard and parsley. Heat to boiling. Add chicken and onions. Cover and simmer 5 to 10 minutes or until chicken is completely done and tender. Serve over brown rice with asparagus and French bread. Serves 4.
Grease 9-inch pie pan and cover bottom with crumbled bacon and shredded cheese. Blend all remaining ingredients in blender for one minute. Pour into pie pan. Bake at 350° for 50 to 55 minutes. Let stand 5 minutes before serving. Serves 8.
In large bowl, sift together dry ingredients. Add remaining ingredients and mix until blended. Drop by teaspoonfuls into deep hot fat (375°). Fry golden brown.
Mix together the melted chocolate, Rice Krispies and coconut. Drop approximately 1 teaspoon on wax paper. Use the chow mein noodles as "legs" for the spiders and work them in quickly as the chocolate hardens quickly! Do a single batch at a time because the chocolate does harden so fast. This is a fun recipe for kids to join in. It's creepy. Enjoy.
Cream softened cream cheese; add mayonnaise. Add broken dried beef and salts. Mix together and form into a ball. Roll in nuts. Refrigerate until needed.
Salt, pepper and flour roast. Put roast in large browning bag. Mix all the soups together with water. Place vegetables around roast and pour soups over roast. Bake at 350° for 2 1/2 to 3 hours.
Beat eggs and margarine; mix other ingredients. Cook in iron skillet about 30 minutes in 400° oven or until golden brown.
Mix sugar, butter, salt and flavoring; add eggs, then milk. Pour into pastry shell; cook 15 minutes in 450° oven. Sprinkle top of pie with nutmeg. Reduce heat and bake at 350° for 25 minutes more.
Mix all ingredients, except nuts. Make a ball. Roll in nuts until well covered. Chill.
Boil chicken. Tear meat off the bone. Use broth to boil noodles. When finished boiling noodles, replace meat in broth with the noodles. Add soups, mixing well. Pour into casserole dish. Top with torn up pieces of bread. Now top with melted butter. Bake at 350° for 30 minutes.
Break chocolate into pieces and melt double-boiler fashion. Make sure steam and water do not get in chocolate. Bring milk and cream to boil. Stir in corn syrup and butter. Add ground coffee beans and let set for 20 minutes. Strain mixture through cheesecloth and pour over melted chocolate. Mix slowly and gently. The mixture should be glossy and smooth. Refrigerate for 1 hour and make a 1-inch diameter ball by rubbing between palms of your hands. Roll ball in cocoa powder. Makes about 40 truffles.
Make a white sauce with butter, flour and milk. Add cheese, cook until melted. Add chicken soup, carrot and broccoli. Mix bouillon cube and water and add it to the cheese soup with Worcestershire sauce and onion. Cook on low.
Prepare turkey as directed on package. Heat cranberry sauce, corn syrup, lemon peel and lemon juice over low heat. Stir constantly. Twenty minutes before roast is done, remove from oven. Spoon off drippings. Pour cranberry glaze over turkey. Roast uncovered 20 minutes, spooning glaze over turkey. Place roast on warm platter. Spoon glaze over top. Makes 8 servings.