HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13 inch baking dish. Cook hamburger with onion; drain. Mix Jiffy cornbread mix according to package directions. Layer baking dish in the following order: black beans, hamburger and onions, salsa, cheese, and cornbread mixture on top. Bake at 400° for 30 minutes.
Cut bacon up small and fry crisp. Drain off grease except for a tiny bit. Add broccoli, cut up small, and add water and cook until broccoli is done. Add potatoes. Add barley and simmer all together, about 10 minutes or until all warmed and flavor is through. Add salt and pepper to taste and lots of butter.
In a 10-inch skillet, heat oil over medium-high heat. Brown chops on both sides. Stir in chicken broth, soy sauce and vinegar; bring to a boil. Reduce heat; cover and simmer 20 minutes or until chops are tender.
Line bottom of casserole dish with 1/2 of the chicken. Open soup, spread over chicken. Place cheese on top of soup. Put rest of chicken on cheese. Put stuffing on the chicken. Pour broth over stuffing. Bake at 350° until bubbly.
Beat 1 minute. Place in ungreased pan. Sprinkle with brown sugar and 1 cup chopped nuts on batter. Bake 30 minutes in a 350° oven.
You will need paper cupcake liners and a muffin pan. Preheat oven to 350°. Combine all the ingredients together in a bowl. Blend until smooth. Place a paper cupcake liner in each muffin section. Fill each liner half full with the cream cheese mixture. Bake in the oven for 15 minutes. Remove and let cool. Top each cheese cake cookie with cherry pie filling. Delicious. Great at parties for kids.
Melt butter, chips and sweetened milk in microwave. Mix well and let cool. Add the 1 bag of marshmallows. Butter a 9 x 13 pan. Put 1/2 of the peanuts in the bottom of the pan, then add marshmallow mix and top with rest of peanuts. Butter hands and press down. Refrigerate. Cut into bars when set.
Make into balls or log rolls; roll in chili powder. Chill in refrigerator several hours. Slice 1/4-inch thick. Serve with your favorite party crackers.
Preheat oven to 350`. Grease Bundt pan well. Mix all ingredients very well in large bowl. Pour into greased Bundt pan and bake 50 minutes to 1 hour until done or when toothpick inserted into cake comes out clean. Let cool very well before removing from pan. Sprinkle powdered sugar over top, if desired.
Mix rice, sugar, pineapple and vanilla. Add marshmallows and cherries. Beat whipping cream in chilled bowl until stiff; fold into rice mixture. Makes 6 to 8 servings.
In 2-quart saucepan in hot margarine, cook onion until tender. Stir in soup, milk and pepper until smooth. Add macaroni, 1 cup of cheese and chicken. Pour mixture into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with 3/4 cup cheese and bake until cheese is bubbly.
Cream butter, peanut butter and both sugars. Beat in egg and vanilla. Sift flour, baking soda and salt. Blend into creamed mixture. Preheat oven to 375°. Shape dough into 1-inch balls and place in ungreased 1 1/2-inch muffin tins. Bake for 8 to 10 minutes or until lightly browned. Immediately after removing cookies from the oven, press a miniature peanut butter cup into the center of each cookie until only the top of the peanut butter cup shows. Let cool for 10 minutes, then remove from muffin tins. Store in airtight container. Makes approximately 40 cookies.
In a large bowl, combine first 5 ingredients. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over veggies. Cover and refrigerate overnight. Yields 10 to 12 servings. Keeps good for several days.
Cook broccoli until fork-tender; drain. Mix all other ingredients with broccoli. Spread buttered bread crumbs on top. Bake at 350° until brown and bubbly.
Combine sugar and oil. Add eggs (well beaten). Add apples, pecans, flour, soda, salt, vanilla and cinnamon. Mix well. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 35 minutes.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Sift flour and salt; stir in. Drop by teaspoon on ungreased cookie sheet (cookies do not spread). Bake for about 8 minutes until set, but not brown. Watch. While warm, sprinkle with confectioners sugar. (I do not.) Makes 5 dozen cookies the size of a quarter.
Fry onion in fat or drippings until soft and light yellow. Add remaining ingredients and simmer slowly for 15 minutes or until fairly thick. Serve hot on roasted meats. This sauce may be made up and kept in a covered jar.
Preheat oven to 350°. Put butter in casserole dish and place in oven. After the butter melts, add the remaining ingredients in the order given. Stir occasionally. Bake one hour.
In large mixing bowl (at least 3-quart), beat the eggs well. Add coffee, vanilla, chocolate syrup and whipping cream. Mix well (use electric mixer on low). Add half and half, condensed milk, whiskey and brandy. Stir with large spoon. Bottle and refrigerate. Makes 2 1/2 fifths.
Mix sugar and melted margarine. Mix flour, meal and sugar together, then add to eggs and other sugar mixture. Pour into unbaked pie shell. Bake at 325° for about 35 minutes.
Saute shrimp and onions in butter 10 minutes or until tender. Add mushrooms and cook 5 minutes or more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently 10 minutes. Do not boil. Serve over rice. Makes 4 to 6 servings.
Mix mayonnaise, sugar and vinegar together and pour over vegetables, cheese, onion and bacon.
Mix all together. Pack into small covered roaster. Bake at 275° for 5 hours.
Slice cakes into 2 layers. Place bottom layer on plate and spread some pudding on it. Put top layer on and drizzle ice cream topping on top.
Mix all ingredients together and spread on Boboli crust. Bake at 350 for 25-30 minutes. Cut and serve.
Beat egg whites until stiff; gradually add sugar and vanilla. Stir in nuts and morsels. Drop by teaspoonful on baking sheet. Heat oven to 350° and turn oven off when you put cookies in. Leaves 3 hours or overnight.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients and mix well. Pour into loaf pans that are greased and dusted with flour. Bake at 350° for 1 hour.
Thoroughly wash beans. Boil beans in water for 2 minutes. Meanwhile, fry the bacon until almost crisp. Take the beans off the heat; drain and rinse with hot water. Put the beans back in clean hot water on low heat. Add bacon and grease to beans. Add 1 teaspoon of salt or salt to taste and the chopped ham. Cook on low heat for about 2 hours.
Combine first 5 ingredients in a 15 x 10 x 1-inch jelly roll pan. Pour butter evenly over mixture; stir gently to cover. Bake at 300° for 15 minutes, stirring every 5 minutes. Remove from oven; cool. Store in an airtight	container. Yields 6 1/4 cups.
Saute vegetables in oil. Add tomatoes, tomato sauce and next 5 things. Simmer, uncovered, 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir in. Mixture should thicken. Stir in shrimp and heat through. Serve over rice.
In large saucepan, heat oil; add onions and cook slowly until softened. Add zucchini and tomatoes; cook gently until zucchini is soft. Add tomato paste, olives and juice; turn into a greased 2 quart baking dish. Mix cheese and crumbs; sprinkle on top. Bake at 350° for 20 minutes or until bubbly hot.
Combine cabbage, carrots, broccoli, tomatoes, celery and cucumber in large salad bowl.
Brown sausage until crumbly. Add 1/2 cup water and simmer 10 minutes. Drain and save liquid combining liquid and 1 cup water, salt and pepper. Bring to a boil and add grits. Cook 5 minutes. Add cheese and beaten eggs with milk. Add sausage. Pour into a greased casserole and bake at 350 ° until bubbly hot.
Mix all ingredients together. Roll out and cut into biscuits. Bake until golden brown at 425°.
Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining in jar. Shake vigorously. Pour marinade over vegetables. Cover and marinate overnight, stirring occasionally. Makes 13 cups.
Grease pans or platters first! Boil oleo, sugar and milk to a boil (full rolling) in a 4-quart saucepan, stirring constantly! Boil 5 minutes over medium heat, stirring constantly! Remove from heat and stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into greased pans or plates. Cool. Cut into squares. Yield: 6 pounds. Time: 20 minutes. Pig out!
Mix as listed; let raise for 15 minutes. Pat down on sheets. Use Crisco, not oil, to grease sheets.
Mix together all cheeses, add worcestershire and pepper, mix well, form into ball, roll in parsley or pecans, chill until firm.
Boil potatoes for 20 minutes and then peel them. Chop up onions in small pieces and fry them for 8 to 10 minutes using vegetable oil. Cut all vegetables in small pieces and mix well, adding 3 tablespoons of vegetable oil.
Mix all ingredients, except cheese. Pour half into a 13 x 9-inch pan. Sprinkle with cheese. Spread remaining batter on top. Bake at 350° for 45 minutes.
Saute the onions in the margarine and set aside. Stir flour and Parmesan cheese together well. Cut in the shortening as you would with biscuits. Add milk, using the amount needed. Spread into greased 10 1/2 x 15 1/2-inch pan. This can be refrigerated for up to a day at this point. When ready to bake, sprinkle Swiss cheese and onions (with margarine) over dough. Bake at 350° for 20 to 30 minutes. Cut into squares.
Mix first 3 ingredients and pour into pie crust shell. Refrigerate 2 hours. Top with grated Key lime rind for extra zing.
Set pan in a 450° oven to preheat. Beat egg until light. Beat in buttermilk and soda. Sift dry ingredients; add to liquid mixture. Beat in butter. Grease hot pan (muffin or 10-inch pie plate); fill almost full with mixture. Bake for about 15 minutes. Remove from oven; brush top with soft butter. Place under broiler for about 1 minute, or in very hot oven for 3 to 4 minutes, until golden brown.
Mix all ingredients and bake in a square baking dish at 325° for 45 minutes. Serve warm with topping poured over each piece after cut.
Add oats to boiling water. Set aside. Cream butter, brown sugar and sugar. Add eggs and vanilla, then add flour and cinnamon. Add oats. Fold in blackberries. Bake in ungreased 9 x 13-inch pan at 350° for 30 minutes. Sprinkle powdered sugar after cools.
Brown beef, pepper and onion. Drain. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Serve with lettuce, tomatoes, sour cream, cheese, olives and chips.
Cut up onion, rubbing green onion pieces against side of the salad bowl with a spoon. This squeezes out the flavor and not only gives a good flavor to the salad, but tends to make the eating of the onion more mild. Chop up lettuce, slice radishes and cucumber. Season. Add sour cream generously, just before serving. Do not be concerned if there is wilting, it's better that way.
Prepare pastry shell; set aside. In a small mixing bowl, cream butter; add eggs and vanilla.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch pan. Melt peanut butter and margarine in pan. Add remaining ingredients. Stir until blended. Bake for 30 to 35 minutes. Cool and cut into squares.
Bake 3 hours at 300°. Add sauce, then cook another 1 1/2 hours.
In a small saucepan, combine all ingredients. Simmer, uncovered, five minutes. Serve on chicken, duck or turkey. Makes about 1 1/3 cups.
Put pineapple chunks and marshmallows on top of bananas. Make jello according to directions on package; pour over fruit. Put in refrigerator to jell.
Heat oven to 325°. Beat sugar, melted butter, eggs and milk together in a large bowl. Drain pineapple chunks and add to sugar mixture. Then add the bread cubes and toss gently. Pour into a greased casserole. Bake until brown, about 1 hour. (Very good served with pork or ham.)
Mix the first 4 ingredients together and beat. Add the pecans, cherries, pineapple and flavorings. Blend. Pour into greased and floured cake pan. Bake at 250° for 3 hours.
Pour 1 cup oil over crackers. Mix dry ingredients together and sprinkle over crackers. Stir several times; store in airtight container to keep fresh (or mix oil, dressing and spices together, pour over crackers and continue as above).
Wash sauerkraut; drain thoroughly. Chop pimento, green pepper, celery and onion. Mix in a bowl the sugar, salad oil, vinegar and cold water; add sauerkraut and remaining ingredients. Mix well; let set a day or a night in refrigerator.
Parboil broccoli. Combine all ingredients. Grease baking dish. Place all ingredients into baking dish and bake at 325° for 1/2 hour.
Combine all ingredients, except flour, bread crumbs and oil. Shape mixture into cones and roll in flour, then in bread crumbs. Fry in very hot oil until brown on all sides. Drain on paper towels. Also good with ham, pork, beef and lamb. (Try it, you may like.)
In large pan heat sugar, butter and milk to boiling, stirring constantly. Cook 3 minutes. Remove from heat. Mix together peanut butter and vanilla. Stir in oats and nuts. Drop by teaspoonfuls onto wax paper. If mixture thickens, add 1 or 2 tablespoons of milk. Let stand until firm.
Whip the jello when it starts to set. Add other ingredients, then add 1 cup Cool Whip.
Combine flour, tomato soup mix and salad dressing mix. Mix well. Preheat oven to 350°. Rinse chicken in cold water. Coat with mixture, twice if you want crispy. Bake for 1 hour until tender. Brush with oil and water mixture several times during cooking. Serves 4 to 6.
Mix first eight ingredients with electric mixer. Spread batter in greased 9 x 13-inch pan (or smaller pan for thicker bars). Beat remaining egg white slightly and spread over batter. Mix 1/3 cup sugar plus 2 teaspoon cinnamon and sprinkle over batter. Pour chocolate chips over all. Bake at 350° for 25 minutes.
Mix flour, sugar and salt. Melt chocolate in milk. Add flour mixture and cook until thick, stirring constantly. Add small amount of hot mixture to egg yolks. Stir in remaining mixture and cook for 2 minutes. Cool. Add butter and vanilla. Pour into baked pie shell.
Preheat oven to 350°. Fry beef; add onion and pepper. Saute a few minutes. Add beans and tomatoes, chili powder and half the cheese. Let simmer about 5 minutes.
Let first 4 ingredients stand 1 hour. Drain water off squash but don't wash off salt. Bring remaining ingredients to a boil. Add vegetables; return to boil for 1 minute. Pack in sterilized jars; cover with vinegar mixture and seal.
Mix in order. Bake in greased loaf pans at 350° for 45 minutes or until done.
Bake pie shell 8 minutes or according to package directions at 450°. Lower oven to 350°. Toss cheese with flour and bouillon. Add the remaining ingredients. Mix well.
Combine first 4 ingredients. Stir in boiling water, cream or milk, cinnamon and vanilla. Pour mixture into a 9-inch pastry lined pie pan. Put a tablespoon of butter or margarine on top of liquid before baking. Bake in a hot oven at 450° for 10 minutes, then reduce to 350° and bake for 40 minutes.
In a pan, melt butter, peanut butter, chocolate chips and butterscotch chips. Melt together. Do not boil!
Mix flour with baking soda. Combine butter, sugars and pudding mix in a large bowl. Beat well until smooth and creamy. Beat in eggs. Gradually add flour mixture and then stir in oatmeal and raisins. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Pick meat off chicken. Place in bottom of buttered pan. Pour soup over meat. Put bread dressing over this. Make gravy from broth and pour over bread. Bake at 350° for 35 to 40 minutes.
Mix pretzels, sugar and melted margarine. Pat in 9 x 13-inch pan for 15 minutes. Cool in refrigerator. Cream together cream cheese and powdered sugar and gently stir in Cool Whip and spread on cool crust. Dissolve jello in water and add strawberries. Put in refrigerator until barely set, then pour over cream mixture.
Mix together; add water a little at a time to make a batter of thick consistency. Drop into hot oil (375°) and cook until brown. Serve hot.
Cook over medium heat until the sugar dissolves and sauces thicken. Remove from heat and stir in vanilla. Serve warm.
About 20 minutes before serving, cut bologna in thin strips. In medium bowl, stir mayonnaise and salt. Add cabbage, pineapple and bologna and toss lightly. Serve on lettuce topped with eggs. Makes 2 generous servings.
Beat eggs until fluffy. Add all other ingredients and blend. Turn mixture into pie shells and bake at 300° for 45 minutes.
Remove skin and bones from chicken breasts. Mix flour, garlic powder and paprika. Coat chicken with flour mixture. Brown chicken in butter in 10-inch skillet. Remove chicken from skillet to serving platter and keep warm.
Rinse beans; soak overnight	in water. Heat bacon drippings in large frypan.	Add onion and green pepper. Saute until tender. Remove beans. Add water to soaking water to equal 2 1/2 quarts. Pour in frypan. Add beans, pork, garlic and bay leaf. Simmer over low 3 to 4 hours or until beans are tender. Add parsley, salt and pepper to taste. Cook rice separately according to package directions. Serve beans over hot cooked rice. Makes 6 servings.
Mix ingredients together and spread on tortillas. Roll up and refrigerate for a couple of hours. Slice 1-inch thick and serve with salsa.
Brown chicken in oil. Remove from frypan. Add celery, onion and garlic. Cook until tender. Blend in tomatoes, tomato sauce, bouillon cubes and seasoning. Add chicken. Cover and simmer 45 minutes. Add cornstarch, blended with water. Cook until thickened. Arrange on hot serving dish over spaghetti.
Add these ingredients to above mixture. Boil all 5 minutes. Put in jars and seal.
Clean and cut tops off of green peppers. Cook for 5 minutes in boiling water. Cook ground meat and onion until browned. Drain grease. Salt and pepper to taste. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender (15 minutes). Stir in American cheese. Stuff meat mixture into peppers and stand up in baking dish. Bake, uncovered, at 350° for 20 to 25 minutes.
Cut stew meat in bite-sized pieces. In clean sandwich bags, combine flour, salt, paprika and sage. Crush basil and thyme; add to flour. Shake well to mix. Put stew meat in flour mixture and shake until meat is covered.
Boil water and put in rice; let it cook about 5 minutes. Put in the tomato sauce and 1/2 can V-8 juice; put in chopped garlic and onion and simmer. While it simmers, put in already cooked ground beef. Let simmer for about 5 minutes or until done.
Make dark roux (see below). Add onions and bell pepper. When onion is clear, add parsley and green onion and cook for a few minutes. Add small amount of water and stir to make thick liquid. Add garlic and celery seed. Add remaining ingredients and cover with 2 to 4 inches of water (depending on desired thickness). Bring to a boil. Lower heat and cook 2 to 4 hours.
Combine everything except dried onions. Place in 3-quart covered casserole. Microwave on High for 10 to 12 minutes or until heated. Top with dried onions. Microwave an additional 2 minutes longer. Serves about 6.
In a 10-inch skillet cook onion in butter or margarine until tender. Add potatoes, water and 1/4 teaspoon salt. Cover and cook over medium heat about 10 minutes or until potatoes are tender, stirring occasionally. Beat together eggs, milk, 1/4 teaspoon salt and dash of pepper; stir in ham. Pour over potato mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes or until eggs are cooked throughout but still glossy and moist. Serve immediately. Makes 4 servings.
Mix the mayonnaise, sugar and vinegar together and make the dressing. Chop broccoli and onion; add the sunflower seeds and raisins. Pour dressing over mixture and let sit in icebox for 30 minutes.
Boil chicken and when tender, remove from bones. Place chicken in an extra deep casserole (makes a lot!). Add the chopped, hard-boiled eggs on top of the chicken. Add the chicken and celery soups, mixed with the 2 cups of chicken broth.
Heat oil in a skillet and add shrimp, garlic and lemon zest. Cook several minutes or until shrimp just turns pink. Add all other ingredients and toss together. Remove from heat and serve immediately over rice.
Combine frosting mix, oats, butter and sugar; stir until blended. Press into an ungreased 13 x 9 x 2-inch baking pan; bake at 350° for 18 to 20 minutes.
Mix all ingredients together. Milk may be added if a thinner consistency is desired. Tastes better the second day.
Preheat oven to 350°. Pour filling in one crust and cover with extra crust. Bake for 20 to 30 minutes.
Cut cauliflower florets from stems. Combine with lettuce. Dice onion. Mix sugar and Parmesan cheese. Fry or microwave bacon, crisp. Crumble on top. Toss all ingredients just before serving.
Spread dill on bottom of 1 gallon jar. Fit in pickles and top with additional dill. Add garlic, if desired. Heat vinegar, salt and water until salt dissolves. Pour mixture over pickles. Let stand at room temperature overnight. Then place jar in refrigerator. Pickles are ready to eat!
Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on 2nd side. Place meat in a plastic bag set into a shallow dish.
Preheat oven to 350°. Melt butter and spread in a 9 x 13-inch pan. Spread graham cracker crumbs on top. Layer evenly with butterscotch chips, chocolate chips, chopped nuts and coconut. Drizzle with sweetened condensed milk on top. Bake 20 to 25 minutes, until barely golden brown. Serve topped with ice cream or marshmallow cream and hot fudge sauce.
Cut bread diagonally into 1-inch slices; do not cut all the way through. Blend butter, parsley, oregano, dill weed and garlic. Spread mixture on both	sides of bread slices. Shape aluminum foil around loaf of bread. Twist ends; leave top open. Sprinkle top with cheese and parsley flakes. Heat in 400° oven 10 minutes.
Mix thoroughly graham cracker crumbs,	gelatin, melted margarine and 2 tablespoons powdered sugar. Press	firmly	on bottom of 13 x 9-inch pan.	Mix in bowl cream cheese with 1/2 cup powdered sugar. Add miniature marshmallows; mix well. In another bowl prepare Dream Whip and fold into chilled marshmallow mixture. Spread all over crust. Then spread cherry pie filling.
Soften sausage at room temperature. Prepare crust as directed on package. Roll out in long rectangle. Pat raw sausage in a thin layer over surface. Roll from long side to long side, jellyroll style. Wrap in foil and freeze. (May be sliced and baked before completely frozen.) Slice thinly and bake at 400° for 10 minutes.
Mix together sugar, eggs and pineapple. Add flour, soda, baking powder and salt. Mix all ingredients together. Add chopped nuts. Pour in a 9 x 13-inch pan. Sprinkle 1/2 cup brown sugar over top. Bake 40 to 45 minutes at 350°.
Blend mustard and mayonnaise in a cup. Spread over bread. Put ham and cheese on 6 slices of bread, top with remaining bread. Spread outside of bread with butter. Bake in preheated waffle iron for 4 to 5 minutes.
Sift together dry ingredients. Beat eggs in 1 cup of water. Add egg mixture to dry ingredients. Gradually add enough water until mixture is thick and can be cut with spoon without separating. Cut with long side of mixing spoon and drop in hot oil (350°). Cook until brown.
Mix all ingredients and pour into well-greased pan. Bake at 350° until done.
Add all dry ingredients; dissolve yeast in hot water and add buttermilk and oil. Add milk mixture to flour. Let set in refrigerator overnight. Take out as much as you need of the mixture for a meal and bake at 450° or 475°. This mixture will keep in refrigerator for 2 weeks.
Mix sugar, cocoa and flour together and add enough milk to make a paste. Add egg yolks one at a time and add the rest of the milk slowly. Cook over a low heat until thick. Pour into your favorite pie crust and cover with meringue.
Preheat oven to 350°. Cut bacon into 1/2-inch pieces. Cook. Saute onion until tender. Add green peppers; cook 1 minute and add rice. Cook 3 minutes. Add remaining ingredients. Bring to boil. Cover pot; place in oven. Bake 15 to 20 minutes or until rice is tender. Sprinkle with parsley.