HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cream cheese and taco sauce with a hand mixer. Put into a flat serving dish or platter. Top with chopped onion, pepper, tomato, olives and then the cheese. Serve with nacho chips. Can be prepared the day before serving.
Mix jello according to package. Add rest of desired ingredients. Mix together and refrigerate to set.
Mix beans and corn with the enchilada sauce. Fill floured tortillas with the corn/bean mixture and sprinkle with cheese. Roll up and heat.
Cake: Combine all ingredients and mix well. Beat for 2 minutes. Bake in 3 (9-inch) cake pans (that have been greased well) at 325 ° for 35 to 40 minutes until done in middle.
Slice beef across grain into very thin strips. In a skillet, over medium-high heat in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce; heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over noodles. Preparation time: 10 minutes; cook time: 20 minutes. Makes 4 servings.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan with Crisco. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.
Place hash brown potatoes in a 10 x 13-inch baking dish. Mix soup, sour cream and onions and spread over potatoes. Put cheese on top of mixture. Crush crackers and place on top and drizzle melted margarine on top. Bake at 350° for 1 hour. Yield: 12 servings.
Mix together cornstarch, sugar, salt and water in pan. Cook until clear. Add strawberry jello. Pour mixture over 1 quart sliced strawberries in baked pie shell (8-inch). Refrigerate 3 hours or overnight. Top with whipped cream.
Mix sugar and egg; add mustard, butter, vinegar and salt. Bring to a boil and simmer about 5 minutes. Cool. Very good on garden leaf lettuce and green onions.
Grind together clams, celery, onion and pepper. Combine all ingredients. Stuff shells and bake at 350° for 20 minutes.
Place corned beef in a kettle with cold water. Add cloves, peppercorns and bay leaves. Bring to a boil and reduce heat and simmer for 5 minutes. Skim surface, then simmer uncovered for 3-4 hours or until meat is fork tender. Add carrots, potatoes and onions during the last 25 minutes. Add cabbage during the last 20 minutes. Cook until vegetables are tender.
Preheat oven to 375°. Grease cookie sheet. In large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking powder, soda, salt and spices. Stir into sugar mixture. Stir in nuts. Drop by teaspoonfuls onto cookie sheet. Bake 12 minutes. Cool on rack. Makes 4 dozen.
Mix all ingredients in a medium size bowl. Serve at room temperature or cover and refrigerate up to one week. Makes 2 1/2 cups.
Spread nuts on bottom of 9 x 13 inch pan. After spraying with nonstick spray, place coconut on top of nuts.	Mix cake mix as directed and pour over coconut.	Melt margarine and cream cheese together add powdered sugar and vanilla pour over cake mix. Bake at 350 degrees for 45 to 50 minutes.
Mix together the sugar, salt, milk and egg yolks in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and place pan in cold water. Cool, then stir in vanilla and cream. Sweeten peaches with sugar to taste. Stir into custard mixture and chill thoroughly in refrigerator. Freeze in churn freezer until very stiff. Let ripen. Makes 1 gallon.
In a saucepan mix soup, salsa and chicken; over low heat, heat through (heat 5 minutes), stirring occasionally. Serve over chips topped with onions and olives. Serves 6.
Place all ingredients in casserole, bake at 250 degrees for approximately 25 minutes or until melted, stir occasionally. Also works well to serve in a small crock pot. Serve with taco chips.
Open can of biscuits; roll into snake shapes, then shape into figure 8 shapes. Melt butter in saucepan. Mix sugar and cinnamon in a bowl. Dip figure 8 shapes into butter, then roll in sugar and cinnamon. Place on baking sheet; bake at 350° for 8 to 10 minutes.
Combine all dry ingredients. Gradually add mixture of milk and yolks, stirring constantly over medium heat. Cook until bubbles and thickens. Will get thicker when cool. Remove from heat and add vanilla and butter. Stir well. Pour into baked pastry and top with meringue or whipped topping. Makes 2 large 9-inch pies.
Put rice and water into double boiler. Add salt and bring to boil and cook over water at medium heat. When rice has expanded, keep adding milk and stirring occasionally until it has the consistency of custard. Add 3/4 cups sugar and 2 tablespoons butter. When thoroughly cooked (about 2 hours), pour into bowl and sprinkle with cinnamon.
Mix together the oil, sugar, eggs and vanilla, then add flour, soda and salt, mixing thoroughly.	Add apples and nuts and, again, mix thoroughly. Dough will be very stiff after apples are added.	Bake in a tube pan or loaf pan for 1 hour at 350°.
Toss all ingredients together, except olives. After tossing, put olives on top and serve.
Roll out dinner rolls flat on baking sheet for crust. Bake 10 minutes at 375°. Cool.
Grate rind and juice of two lemons. Grate rinds. Remove seed from juice. Mix flour and sugar; add milk, egg yolks (well beaten), salt and lemons; cook until thick. Add butter. Bake crust. Pour in filling. Cover with meringue and bake in moderate oven until brown.
Mix all ingredients together and boil for 30 minutes. Put in clean hoot jars and seal. Makes approximately 12 quarts.
Heat oven to 350°. Mix brown sugar, applesauce, oil and egg in large bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple. Spread batter in ungreased square 9 x 9 x 2-inch pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar. Cut into 2-inch squares. Makes about 2 dozen bars.
Wash tomatoes, onion and green pepper. Dice onion and green pepper. Cut tomatoes in quarters. Add Crisco and bacon drippings. Add a little salt and a little crushed red pepper. Let these ingredients cook until done. Then add cabbage. Let cook for 20 minutes. Turn off. Keep lid on until ready to serve.
Use straight, plump zucchini. Wash, dry and remove stems. Cut in half lengthwise and scoop out pulp and chop it. Reserve the shell. Heat 2 tablespoons oil in skillet. Saute onions for 5 minutes. Mix in zucchini pulp. Saute for 5 minutes. Add beef and cook until no pink remains, stirring frequently. Mix in salt, pepper and oregano. Stuff shell. Arrange in an oiled baking dish. Sprinkle with remaining oil and cover with tomato sauce. Bake at 350° for 40 minutes.
Combine first 6 ingredients until well blended. Spoon mixture into a lightly greased, 12 x 8 x 2-inch baking dish. Combine remaining ingredients and sprinkle over sweet potatoes. Bake at 350° for 30 to 40 minutes.
Mix pineapple, sugar, flour, & cheese. Pour into greased dish. Add melted butter to cracker crumbs & spread over pineapple mixture. Bake at 350 degrees for 20-25 minutes.
Mix first 5 ingredients. Add rest of ingredients. Mix in large bowl and drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Mix 1 hour before baking. Chill in refrigerator. Can freeze extra.
Mix mushroom soup, onion soup mix, ketchup, water and Worcestershire sauce. Add garlic powder and pepper. Pour mixture over meat. Bake at 325° for 3 hours in covered roaster or all day in crock-pot.
Mix first 3 ingredients together for sauce. Put a layer of Doritos and a layer of the chicken, then a layer of sauce. Keep layering until all is used up. Bake 25 or 30 minutes. Grated cheese can be put on top just before removing from oven.
Cook noodles according to package. Crumble corned beef. Add to cut up cheese, soup, can of milk and onion. Bake in greased casserole at 350° for 45 minutes.
Cook shells. Drain and rinse. Peel potatoes and boil and mash (no milk) with 1 stick butter, add cheese. Saute onions in 3 sticks butter for 15 minutes. Spread 1/2 of onions into 9 x 13-inch pan. Place shells stuffed with potato mixture in pan. Cover with remaining onion. Cover with foil tightly. Bake at 350° for 20 minutes.
Toss together sweet potatoes, olive oil and salt in a medium-size bowl until potatoes are evenly coated. Spread in a single layer on wire rack on a large baking sheet. Bake in preheated 400° oven for 30 minutes, until crisp and edges are curled. Serve immediately.
Drain cherries; measure juice and add enough water to make 1 3/4 cups. Heat half of liquid and add to gelatin. Stir until gelatin is dissolved. Add remaining liquid. Chill until mixture starts to thicken. Cut cherries in half and combine with drained pineapple, celery and nuts. Fold into gelatin and turn into individual molds. Chill until firm. Unmold on lettuce and garnish with topping.
Prepare rice. Chill meat in freezer until slightly firm. Cut meat diagonally across the grain into very thin slices. Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat and mix well. Snap off tips of fresh snow pea pods; remove strings from pea pods. Blanch one minute in boiling water. Rinse in cold water and drain well.
Dissolve gelatin in boiling water in bowl. Stir in undrained blueberries and pineapple. Spoon into dish. Chill until set. Combine remaining ingredients in bowl; beat until smooth. Spread over congealed layer. Chill until serving time.
Combine first five ingredients in a large bowl. Add eggs, milk, and oil, stirring just until moistened.
Melt margarine, then combine eggs, sugar, Karo syrup and vanilla with melted margarine. Stir until smooth. Add chopped nuts. Pour mixture into two (2) regular unbaked pie crusts. Bake 45 minutes at 350°.
Heat the oven to 350°. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. (You can do this step in the microwave over low heat, also.) Add sweetened condensed milk and mix well. Add flour and vanilla. Mix well. Shape 1 tablespoon (use measuring spoon) of dough around each candy, covering completely. Place 1-inch apart on ungreased cookie sheet. Bake for 6 to 8 minutes. Cookies will be soft and appear shiny, but become firm as they cool. DO NOT OVERBAKE. Remove from cookie sheet. Cool.
Combine cream cheese, sugar and 1/4 cup milk; mix well. Add remaining milk, pineapple and pudding mix; beat only 1 minute. Just before serving, spoon into dessert dishes. Garnish with cherries. Yield: 6 servings. (Dessert may be chilled before serving.)
Mix all ingredients well. Use 1/3 cup dry mix to 1 cup boiling water. Makes approximately 4 pounds. May be stored in 2-pound coffee cans or 5-quart ice cream bucket.
Cook sausage. Stir to crumble. Drain. Spread each slice of bread with margarine and cut into cubes. Put cubes in a 9 x 13-inch pan. Sprinkle with sausage. Top with cheese. Combine remaining ingredients. Beat. Pour over mixture. Chill 8 hours or overnight. Bake at 350° for 45 to 50 minutes. Good for Derby Day!
Add extra flavor to mashed potatoes by finely chopping onion and adding to potatoes when cooking. Mash the potatoes as usual, including the onion.
Put about 1/4-inch depth of water in skillet. After cutting it into small round pieces, place sausage in skillet. Cut potatoes into slices. Put potatoes on top of sausage. Salt. Cut carrots. Add to potatoes. Salt. Cut cabbage. Add to carrots. Salt. Cover. Cook on low to medium heat for about 25 minutes.
Rub tenderloin with vegetable oil. Do not season until finished roasting. Cover with foil. Roast in 450° oven for 30 minutes. Excellent.
Lay each half chicken breast on the work surface, place your hand flat over it, and cutting parallel to your hand, slice the breast in two. Heat the oil in a heavy 10-inch skillet over moderately high heat. In a shallow dish, combine flour, salt, and pepper. press the chicken into the flour mixture, coating the pieces on both sides. Shake off any excess flour. Place half the pieces in the skillet and brown them for 1 minute on each side. Remove the breasts to a warm platter. Cook the remaining breasts the same way. Add the butter to the skillet, along with lemon rind, garlic, and parsley. Add the chicken broth, scraping up any brown bits stuck to the skillet. Bring the liquid to a boil and let it cook until it thickens slightly. return the breasts to the pan, along with any accumulated juices, and coat with sauce. Serve with green beans and potatoes or rice.
Mix together. By hand, roll into 1 1/2-inch balls and brown on all sides. Roll in flour. Drop into boiling chicken broth and simmer for 20 minutes. Serve on rice.
In a saucepan, combine oleo, milk and sugar. Bring to a boil and boil 1 minute. Add peanut butter, vanilla and oats; mix well. Drop by spoonfuls onto wax paper. Let stand for 6 hours. Store in airtight container. Yields 6 dozen.
Mix sour cream, sugar and coconut together; store covered in refrigerator overnight. Next day, bake cake mix according to directions. When completely cool, split layers in halves, making 4 layers. Ice with coconut mixture. Refrigerate 3 days.
Mix together. Drop, with teaspoons, on greased cake sheet; press with wet knife. Bake at 350° for 12 minutes.
Dump crushed pineapple in 13 x 9-inch pan. Then layer blueberry pie filling. Layer the yellow cake mix (dry) over pie filling. Cut up margarine and place on top of dry cake mix. Cover with chopped pecans. Bake about 45 minutes in 350° oven. Delicious.
Brown chopped onions and beef in small amount of bacon grease. Add tomato soup and water, chopped green peppers and olive juice. Let boil until thickens. Stir. Add Worcestershire sauce. Cook spaghetti, drain and put in baking dish. Cut cheese over this. Add meat sauce, over this pour mushroom soup and sliced olives. Bake about 40 minutes at 350°.
Cook beef and garlic in skillet in hot oil until browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Simmer 5 minutes or until vegetables are tender. Serve over noodles. Recipe may be doubled.
Cut Mozzarella into sticks. Beat eggs. Dip Mozzarella in flour, then dredge in egg mixture. Roll sticks, finally, in bread crumbs. Repeat with egg mixture, then bread crumbs. Freeze sticks in freezer until frozen.
Pour soup-water and sauce over steak and bake 1 hour and 45 minutes at 400°. Leftover is delicious with spaghetti.
Cut roast in bite size pieces. Layer your roast in bottom of pan. Sprinkle flour over meat; add salt and pepper. Continue to layer meat and flour until all are gone. Cover with water. Cook until tender. Add water as needed; cook and stir often. Cook approximately 4 hours at 350°. Serve with rice. Makes approximately 15 servings.
For stuffing, mix well the Mozzarella cheese, Ricotta cheese and parsley. Brown ground beef and garlic, then add tomato paste, tomatoes, salt, pepper and oregano; simmer, covered, for 20 minutes. Stuff shells, pour sauce over and bake at 350° for 1/2 hour. Makes 30 shells.
Melt butter; combine all ingredients. Form into balls. Chill for 2 hours before serving.
Rub steak with salt, pepper and oregano on both sides. In a heavy skillet melt butter over a low flame and add lemon juice and Tabasco. Turn the flame high and add the steak; quickly brown it on both sides. Turn down flame and cook to the desired point. Pour the Worcestershire over the steak; turn out the flame. Pour brandy in and set aflame. Allow it to burn until it goes out. Serve at once using juices in the skillet as a sauce.
In heavy 3-quart saucepan, combine sugar, flour, salt and cinnamon. Gradually add milk and cook over medium heat. Stir constantly until thickened. Cook 2 additional minutes. Remove from heat and blend in melted chocolate. Blend a small amount of hot mixture into eggs and return egg mixture to saucepan. Cook 1 minute; do not boil. Remove from heat and add coconut. Cool. Blend in cream and chill. Stir in nuts. Freeze in ice cream freezer.
Beat egg whites until stiff. Set aside. Cream butter and soften cream cheese. Add sugar and egg yolks; mix well. Continue beating, adding flour and milk alternately. Fold in egg whites. Grease pans generously. Bake in 350° preheated oven in tube pan for 1 hour, 3/4 hour for 2 loaf pans.
Stir together Bisquick mix, cheese and pepper. Stir in beaten eggs just until moistened. Fold in zucchini. Melt butter in skillet. Using 2 tablespoons mixture for each round, cook until brown.
Brown beef with small onion; drain and add tomato sauce, olives with juice and raisins. Simmer 10 minutes.
Dredge the meat in flour; brown in very small amount of shortening. Add celery and onions with soy sauce. Cook 5 minutes. Add meat. Mix soup, rice and water; stir well. Bake 1 hour and 15 minutes in a 350° oven.
Mix Velveeta and cream cheese (use an electric mixer for best results). Add onion, then mix by hand. Add Blue cheese, mix by hand.
Lightly grease crockpot or spray. Place chicken breasts in bottom of crock and top with cheese. Combine soup and milk; stir well. Spoon over cheese and sprinkle with stuffing mix. Drizzle melted butter over mix.
Mix sugar and flour together. Add vinegar and water and cook until thick. Add salt and butter. Mix into beets. Simmer until beets are hot.
Cut up and cook a pack of boneless chicken breast. Use all low fat soups and cheese to cut fat grams and calories. Add all ingredients together. Let simmer for few minutes. Serve with bread and salad. Can be frozen.
Toast nuts, seeds and noodles in 350° oven for 15 to 25 minutes or until light brown. Mix together vinegar, oil and sugar and add to slaw mix. Sprinkle slaw mix with seasoning packet that comes with Ramen noodles. Add nut, seed and noodle mixture to slaw right before serving.
Cook onion in oil until clear-light brown. Cut squash and zucchini into cubes or disks as desired. Into browned onion, stir squash, zucchini, parsley and seasonings.
Microwave Crisco on High power for 45 to 60 seconds or until melted. Add cocoa; blend. Beat in sugar, baking powder, salt, eggs and vanilla. Stir in flour and nuts. Cover and refrigerate until firm. Shape dough into 1-inch balls. Roll in 10x sugar. Arrange 8 balls 2-inches apart in circle on waxed paper lined plate. Microwave on Medium power for 1 1/2 to 2 minutes or until cookies are puffed and surface is dry, but cookies are soft when touched. Cool on waxed paper on countertop. Before serving, sprinkle with additional sugar, if desired. Dough can be stored in refrigerator for several days.
In shallow ovenproof baking dish, stir in shrimp, chili peppers, olive oil and garlic. Place in a 425° oven and bake for 8 to 10 minutes, until shrimp turns pink, tossing shrimp once or twice. Remove from heat, sprinkle with paprika and chopped parsley. Serve with crusty bread for dipping up oil mixture as appetizer or serve over rice as main course.
Heat pineapple and juice. Add Jell-O. Stir and let cool. Add buttermilk and mix well. Add Cool Whip. I put this in a Pyrex dish and refrigerate. Very good.
Mix flour, oleo and 1/2 cup chopped nuts together and pat in 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes. Cool.
Grease and flour 4 (1 pound) coffee cans. Preheat oven to 325°. Mix together dry ingredients. Mix together wet ingredients. Combine the two. Fill cans 1/2 full and bake in 325° oven for 1 hour.
Mix flour and Crisco until crumbly. Add remaining ingredients to flour mixture. Mix into a ball. Roll out into 4 or 5-inch circles. Spread with fruit. Fold over and pinch edges together. Fry in deep fat. Makes about 50.
In a small bowl, mix the sour cream, horseradish, salt and pepper; blend until smooth. Heat oven to 375°. Separate dough into 4 long rectangles. Place in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1 inch up side to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes, or until golden brown. Cool.
Soften cheeses at room temperature. Combine with onion until well blended. Add Worcestershire sauce. Line a 1 1/2-pint bowl with plastic wrap. Turn cheese into bowl. Pack down firmly and refrigerate one hour. Turn cheese on to serving tray. Remove plastic and sprinkle with pecans. Decorate with parsley and serve with crackers.
Soak cukes, onions and pepper in ice water for 2 hours. Mix vinegar, sugar and all spices and bring to a boil. Drain cukes and add small amount to vinegar at a time. When cukes begin to change color, pack in sterilized jars. Cover with vinegar and seal tight.
Mix together flour, butter and nuts. Press into 13 x 9-inch Pyrex pan and bake at 350° for 20 minutes. Blend cream cheese and powdered sugar and add small Cool Whip. Spread over cooled crust. Mix puddings and milk and beat 2 minutes. Pour over cream cheese topping. Top with large Cool Whip. Refrigerate until ready to serve.
Combine sugar and syrup in small pot. Boil for 1 min. Pour into a bowl. Add peanut butter and cereal. Mix well. Drop from a tsp. onto waxed paper. Let cool.
Clean fish; wash cavity and dry. Melt butter or margarine and spread evenly over the bottom of a baking dish. Combine pepper, salt and paprika. Sprinkle herb mixture on both sides of fish. Place fish on top of butter. Drizzle with lemon juice. Garnish with parsley if desired. Bake at 350° for 15 to 20 minutes or until fish is almost done.
Clean vegetables. Put all ingredients into a quart size pot. Cook until done. Check taste before vegetables are fully cooked and add more fish sauce, if desired.
Combine all ingredients. Mash with fork or blend in food blender. Yields 2 cups. Wonderful dip for corn chips.
Mix cream cheese with sugar. Drain all fruit and cut peaches into small pieces. Mix all fruit into cream cheese mixture. Stir in Cool Whip. Pour into 9 x 12-inch dish and freeze. When frozen, cut into squares. Return to freezer until ready to serve. Can be served frozen or cold.
Pour barbecue sauce in bowl. Coat chicken tenders with sauce. Place chicken tenders on cookie sheet. Preheat oven to 350°. Cook for 35 to 45 minutes. Cool and serve.
Combine flour and salt. Make well in flour. Add oil and milk. Stir with fork. Roll between waxed paper. Makes 2 crusts.
Grease 2 1/2-quart casserole dish. Add corn and tamales after cutting the tamales in bite-size pieces. Use all juice from tamales, even removing the part that sticks to the wrapping. Mix with seasonings and cook 1 hour at 400° with top on casserole.
Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise and taco seasonings. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture followed by a layer of sour cream and taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Yield: 12 servings.
Bake your cornbread at 450° until golden brown. Cool your cornbread, then crumble into large mixing bowl. Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
Cut up the onion; mix into hamburger. Mix in the egg. Add garlic and salt. Place the hamburger into a pan. Add mushroom soup on top of the meat loaf. Now, put the Tater Tots on top of meat loaf also. Put the meat loaf in the oven for 45 minutes or until desired doneness at 350°.
Boil fryer; debone and save broth. Melt margarine and chop onion finely. Mix chicken, broth, cornbread, margarine and onion. Add can of chicken soup and celery soup. Stir and add salt and pepper as desired. Pour into casserole dish; use a dish that will make dressing approximately 1 to 1 1/2 inches thick. Bake at 350° for 1 hour or until light brown.
Combine all ingredients. Pour into pan. Bake 40 to 45 minutes at 350°. Do not grease pan.
Boil macaroni as directed on box. Make sauce as follows. Cream flour and margarine together. Add milk, salt, onion and 1/4 cup grated cheese.
Poke holes in turkey using large fork. Season with seasoning salt and lemon pepper. Pour melted butter over turkey. Bake for 2 hours under foil tent, basting occasionally with more butter at 325°.
Chop and saute celery, bell pepper and onion with the sausage (crumbled) until tender. Heat 3 cups of water to boil. In a casserole dish, add raw rice, soup mix and sauteed mixture; mix well. Bake at 350°, uncovered, for 40 to 45 minutes. Easy to double or triple recipe. Freezes well.