HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground meat and onion. Add chili; simmer a few minutes until blended. Crush corn chips and put half in bottom of casserole. Add meat mixture. Sprinkle grated cheese on top. Add rest of the corn chips. Garnish with sliced olives. Bake 10 minutes at 350° or until cheese melts.
Cook rice as usual, using a little less water. While rice is cooking over a medium fire, fry bacon. Remove bacon from pan and add minced onions to bacon drippings. Cook minced onions until golden. Add salmon to onions, chopping it up in frypan until pieces are small. Rice should be cooked just until water is boiled off. Add salmon, mix in with rice. Cook under low fire until done. Fried or boiled okra goes excellent with this dish. Crumble bacon over the salmon and rice.
Mix well the first 3 ingredients. Press in 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes; cool. Mix cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over cooled crust. Mix milk and pudding until stiff and thick. Spread over cream cheese mixture. Top with additional Cool Whip and garnish with more chopped nuts.
Mix together and spread into a greased pan; bake at 350° for 40 minutes.
In a soup pot, bring the broth and water to a boil. Add the noodles. Bring mixture back to boil, then reduce the heat to medium and cook for about 6 minutes. Add the asparagus and chicken. In a small bowl, combine the Hollandaise sauce mix with the half and half and beat until smooth. Add to the soup mixture along with the butter. Continue cooking over medium heat for about 3 to 5 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. Mix the bananas and sugar together. Set aside for 15 minutes. Add the applesauce and eggs; beat well. Add the remaining ingredients and mix well. Pour into a 9 x 5-inch loaf pan that has been coated with nonstick vegetable spray. Bake 45 minutes or until toothpick comes out clean. Allow to cool 10 minutes before removing from the pan onto a wire rack.
Beat eggs, add milk, sugar and vanilla and stir well together. Add softened butter and mix with dry bread which has been broken into small pieces or cubed.
Make white sauce from ingredients (will actually be yellow from curry) and simmer until thick. Best to make with a whisk. Add 3 pounds small raw shrimp and heat until pink. Remove from heat and stir in 1 teaspoon lemon juice. Serve over hot rice.
Cream together the sugar and butter. Add egg, persimmon pulp mixture and vanilla. Sift the flour, spices and salt over the egg mixture. Mix in the nutmeats and dates. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 325°.
In a large bowl, combine first 4 ingredients; stir in a large amount of cracked ice. Let stand for 3 hours; drain well. Remove garlic. In a large kettle, combine remaining ingredients. Add drained mixture and bring to a boil. Use water bath canning: pack pickles and liquid into hot, clean jars, leaving 1/2-inch headspace. Wipe rims and adjust lids. Process for 5 minutes for pints or half pints. Makes 6 pints.
Brown hamburger, do not drain. Add Lipton soup mix, stir and add water, tomatoes and rice. Simmer until rice is nearly done, then add garden peas and cook until liquid is nearly gone. Grate cheese over top and melt. Can be served with crackers or bread.
Heat the oven to 350°. Combine ingredients and bake in pie shells for 45 minutes or until golden brown.
Place desired amount of chicken in pan so there is no space between pieces. Spread about a tablespoon of orange marmalade on each piece. Sprinkle onion soup mix over all. Bake 1 hour or until tender at 350°, covered.
Dissolve tea in 4 cups of water. Add remaining ingredients. Serve hot or cold. Yields 50 servings.
Combine flour, sugar and salt. Melt butter. Add eggs. Add both mixtures and beat. Add buttermilk and vanilla and beat. Pour into two deep dish pie crusts. Bake at 350° for 45 to 50 minutes or until thick and brown.
Boil beets. Remove skins. Bring the vinegar, sugar, water, salt, cloves and cinnamon to a boil. Place hot beets in hot jars. Pour syrup over beets to cover. Seal at once.
Drain butter beans and kidney beans well. Saute bacon and onions; pour off 3/4 of the fat. Mix together the catsup, brown sugar, mustard and vinegar. Combine all ingredients in casserole. Bake at 350° for 1 1/2 hours or heat in crock-pot for 1 hour or more; will be juicier this way.
Combine hamburger and onion; brown. Add tomatoes, tomato paste and 1 can water and mushrooms. Stir in garlic powder, oregano, parsley, bay leaf and thyme. Cook on low heat for 2 to 3 hours. Serves 6 or more.
Cut elephants in small pieces. Add water to brown gravy. Cook over kerosene fire approximately four weeks at 465°. This serves 3,800 people. If more are expected, add 2 rabbits. But be careful, most people don't like hares in their stew.
Mix all ingredients, except crackers. Add crackers; stir. Let set at least 1 hour before serving.
Combine all ingredients in large saucepan. Boil 1 minute. Reduce heat and simmer 5 to 10 minutes to blend. Serve hot. Punch may be chilled. For party, keep warm in crock-pot.
Mix first 8 ingredients together with 1/4 cup wine. Pack into a loaf pan lined with waxed paper and chill. Turn out on a cookie sheet and score top with the back of a knife. Mix together melted butter and 1/2 cup wine. Bake loaf in preheated 350° oven for 1 hour, basting occasionally with butter-wine mixture. Good with mushroom sauce or sour cream. Makes 6 to 8 servings.
Mix cornstarch and 1/4 cup apple juice and set aside. Simmer the sliced apples and remainder of apple juice together in a saucepan (low heat) until apples begin to look transparent. Add cornstarch mixture and cook briefly until thickened and clear, stirring continuously. I add some "I Can't Believe It's Not Butter" when I remove the pan from the heat. Pour into unbaked pie crust and bake at 350° for 45 minutes or until done. You can use a crumb topping or a second pie crust on top or nothing.
Boil chicken with garlic cloves until done. Drain. Shred chicken. Shred cheese. Cook each tortilla in hot pan of oil about 1 minute. Dip tortilla in enchilada sauce, coating each side. Fill tortilla with chicken and cheese. Roll and place in baking dish. Pour remaining sauce over enchiladas, then cover top with remaining cheese. Bake in preheated oven at 350° about 15 minutes until hot and cheese has melted. Enjoy! Serves 12.
1st Step: Blend flour and margarine. Press down in 9 x 13-inch pan. Cook 15 minutes or until slightly brown for crust.
Combine peanut butter, shortening and vanilla in bowl; mix well. Add sugar gradually, beating well after each addition. Add whole eggs one at a time, beating well each time. Blend in flour; stir in nuts. Pour batter into a greased pan, spreading it evenly. Bake at 350° for 25 to 30 minutes or until center is firm when pressed with finger tips. Cool and cut into squares.
Dressing: 1/2 c. catsup, 1/2 to 3/4 sugar, 1/2 c. onion, 1/4 c. vinegar, 1/2 c. oil. Put all into a blender and pour over salad mixture.
Mix first 4 ingredients until smooth. Place 1 vanilla wafer in a medium size cupcake container (Reynolds aluminum). Fill 3/4 full of mixture. Bake at 375° for 12 to 14 minutes. Cool and top each with cherry pie filling.
Cook carcass, remove meat; add the rest. Cook 20 minutes or until done.
In a very large bowl, combine popcorn and pretzels. Stir gently while spraying mixture with cooking spray. Immediately sprinkle with Italian seasoning and garlic powder. Toss to coat well. Store in tightly covered container. Makes 10 (1 cup) servings. Each serving: 90 calories, 2 gm protein, 15 gm. carbohydrate, 0 mg cholesterol, 240 mg. sodium and 1 gm fat.
Melt butter in deep dish. Mix dry ingredients, add milk. Pour batter over melted butter. Pour berries and juice over batter. Bake in moderate oven (350 degrees).
Measure juice from cherries. Add wine and enough water to make a scant 2 cups. Heat and add to Jell-O. Add pinch of salt (optional). Cool.	Add cherries and put into mold.
Put all ingredients in a large bowl and stir with a wooden spoon. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Put all ingredients in a saucepan and bring to a boil. Keep at boiling for approximately 10 minutes, stirring constantly to prevent scorching. Pour over popped popcorn. Stir with a spoon or hands. Butter hands so it doesn't stick to your hands. Form into balls. Let cool. Enjoy!
Saute celery and onion in butter. Add flour and stir to make a roux. Add milk slowly while stirring. Add bouillon broth. Break up tuna and add to soup. Simmer 1/2 hour. Serve with ground pepper on top. Makes 6 servings.
Mix lemon juice, sweetened milk, pineapple and Cool Whip together. Put into graham cracker crusts and chill for approximately 1 hour before serving.
Preheat oven to 350°. Grease a 2-quart casserole dish. Combine the milk, Italian seasoning, salt and garlic powder in a small bowl. Arrange potato slices in casserole dish. Pour milk mixture over when potatoes are tender. Remove cover and sprinkle cheeses and paprika over potatoes. Bake, uncovered, for 8 to 10 minutes longer, until cheeses are melted. Serve hot.
Mix potatoes, shortening and sugar and then add milk that has been cooled to lukewarm. Add yeast that has been dissolved in 1/2 cup warm water. Add dry ingredients and knead well. Dough will be sticky. Grease top of dough. Cover and refrigerate overnight. Roll out on floured surface, cut into squares and fry as usual.
Combine all ingredients. Cook until the apples are tender, 10 to 15 minutes. Combine 1/4 cup water with 2 tablespoons cornstarch. Stir into apple mixture. Cool to room temperature before filling unbaked pie shell and topping with a crust. Bake at 420° for 20 to 25 minutes.
Day before roasting, marinate meat in vinegar, oil, bay leaf, salt and pepper; refrigerate. Just before roasting, sprinkle with garlic powder and brown in roasting pan. Add a little water and roast, covered, at 325° for 2 to 3 hours, according to weight. Baste 3 or 4 times during the cooking. A carrot, parsley root and onion may be added during the roasting for added flavor.
Add ingredients one at a time, blending 30 to 60 seconds between each. Use condensed milk can to measure whiskey. Makes 1 quart. Will last 3 to 4 weeks in refrigerator.
Add bouillon cubes to broth. Mix together chicken, broth, cream of chicken soup and Veg-All. Pour into an oblong pan. Mix flour, milk and margarine. Pour over chicken mixture. Bake at 350° for 1 hour, or until golden brown.
Combine the following cut fresh fruits: navel oranges, tangelo, apple, bananas, white grapes and tangerines. Add mandarin orange sections, almonds, pecans, miniature marshmallows and cherries. Shortly before serving combine with sweetened whipped cream. Serves about 20.
Saute onion and pepper in margarine. Add all other ingredients. Bake at 350° for about 40 minutes, or heat on top of stove. Bake for 15 to 20 minutes. Chopped ham or crispy bacon (crushed) may be added.
Combine cake mix, eggs and can of cherry pie filling in large bowl. Mix by hand. Bake in a 350° oven for 30 minutes.
Mix all ingredients and bake in 350° oven for 30 minutes. Makes 12 large muffins.
Cook carrots in salted water until tender. Cut carrots in strips and arrange in baking dish. Combine liquids, salt, pepper and onion. Pour over carrots. Sprinkle crumbs on top. Bake for 30 minutes at 375°. Serves 8.
Place hamburger patty on aluminum foil. Slice potatoes, onion, green bell pepper, carrots, cabbage or any vegetables you like in foil with patty. Fold foil over all. Place on cookie sheet. Bake for 1 hour at 350°.
Mix the sour cream, Philadelphia cream cheese and mayonnaise, then add all other ingredients. Mix well. Be sure to make the night before using. Serve with various fresh vegetables, such as squash, celery, carrots, bell pepper, cucumber, radishes, etc.
Combine and pour into 1 unbaked 9-inch pie shell. Bake at 450° for 15 minutes. Reduce heat to 350° for 25 minutes.
Cream together margarine and sugars. Add well beaten eggs. Sift flour, baking powder and soda together. Add with other ingredients to the creamed mixture. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 minutes.
Put salt and sugar on a chicken and put it in a cooking pan. Cook for 3 hours on a real hot stove. Get raw dumplings at Brookshire and heat them up at home. Put the chicken in the dumplings and heat up for 6 minutes. Put a whole lot more salt on them. Put a little pepper on them. Serve with potatoes, carrots, corn and salad. This is called "Sunday Food".
Combine Miracle Whip, parsley, basil and garlic. Mix well. Add cheese, broccoli and noodles. Mix lightly. Chill. Arrange tomatoes on platter. Top with salad.
Put crabmeat in food processor or chop real fine and add all ingredients and mix well. Serve on nacho chips or crackers.
Mix and heat cream cheese and mayonnaise. Stir in the rest of the ingredients. Chill a few hours. Make into a ball. Roll in 1/2 cup chopped peanuts. Serve with crackers.
Sift flour, salt and soda together. Mix in brown sugar and oatmeal. Blend in shortening until pieces are the size of peas. Put a layer of oatmeal mixture in a 9 x 13-inch pan, then a layer of cherry pie filling and then another layer of oatmeal mixture. Bake at 350° for 30 minutes.
Steam raisins and let set 1 hour; drain. Beat sugar, eggs and oil until fluffy. Add flour, vanilla, baking soda, baking powder, salt and cinnamon. Stir in zucchini and raisins. Fill half 2 or 3 loaf pans. Bake at 325° for 3/4 to 1 hour.
After scrubbing potatoes, slice 3/4 through lengthwise. Make crosscuts and scoop out part of potato. Stuff opening with margarine. Stuff potato cutouts and some diced onions back into potato opening. Sprinkle generously with seafood seasoning, garlic powder, Nature's Seasoning, salt and pepper. Wrap in aluminum foil and bake in oven at 350° or in charcoal or gas grill until soft. Serve with sour cream and chives. Additional seasonings may be added, if desired.
In large salad bowl (looks beautiful in crystal clear bowl), layer half of lettuce, then layers of carrots, celery and green onions.
Slice each egg in half crosswise. Remove yolks. Place in small bowl and mash. Add green onions, cilantro, jalapeno pepper, mayonnaise and mustard; blend well. Spoon about 1 tablespoon of yolk mixture in each egg half. Top each with cheese; sprinkle with chili powder.
Mix cake mix, sour cream, oil, eggs, vanilla and pudding and take 1/3 mixture out and sit aside. Add the following to the remaining mixture: chocolate chips, chocolate syrup and pecans. Layer the chocolate, then add the fruit mixture. Next, add the rest of the chocolate in the bundt pan. Bake at 350° for 1 hour. Grease and flour Bundt pan before pouring in cake mixture.
Heat oven to 350°. Beat Crisco and sugar until fluffy. Beat in egg and vanilla. Add combine oats, flour and salt; mix well. Form 1-inch balls and roll in nuts. Place 2-inches apart on ungreased cookie sheet. Press centers with thumb; fill with preserves. Bake 12 to 15 minutes or until light golden brown. Remove to wire rack; cool completely. Makes about 4 1/2 dozen.
Grease 13 x 9-inch pan. Mix eggs with oil, then add remaining ingredients and mix. Bake at 350° for 25 minutes or until lightly browned. Cut in brownie squares. Easy to handle.
Spread pie filling in 8 1/2 x 11-inch pan. Sprinkle with lemon juice. Combine cake mix, nuts and margarine. Sprinkle on top. Bake 40 to 50 minutes at 350°.
You will need a large 9 x 13 x 2-inch pan or dish.
Cook rice and season. While rice is cooking chop onion and celery. Saute in margarine. Cook broccoli and season until very tender and drain. Mix together broccoli, rice, onion, celery and soup. Melt Cheez Whiz in microwave as directed on jar. Pour into broccoli and rice and mix well. Heat in 350° oven about 30 minutes until hot.
Mix graham cracker crumbs with 1 stick melted margarine and 1/2 cup powdered sugar. Spread in bottom of 9 x 13-inch pan.
Cook lima beans 10 minutes in salted water. Mix cheese soup and milk. Combine with celery, parsley, beans and half the onion rings. Put into 1-quart casserole and bake at 350° until "bubbly" (about 20 to 30 minutes). Add remaining onion rings and continue baking until brown and crunchy.
Mix sugar, butter and canned milk together in a pot; bring to a boil. Once it starts boiling, keep boiling for 5 minutes. Take mixture off stove. Add to mixture the peanut butter, flour and Marshmallow Fluff; mix well. Pour into a greased 9 x 13-inch pan and refrigerate.
Mix dry Jell-O with cottage cheese. When well mixed, add Cool Whip. Stir well. Fold in drained fruits and nuts. Chill. Serve on lettuce leaf.
*Pineapple, mandarin oranges, kiwi fruit, cherries, bananas, strawberries, coconut and chopped nuts may be used.
Dissolve yeast in lukewarm water. Add sugar, shortening, potatoes, salt and eggs. Add flour, 1 cup at a time, until mixture is not sticky and pulls from side of bowl.
Mix the first 3 ingredients and put in a 9 x 12-inch pan. For the top, melt the marshmallows and cool. After cooling, stir in the Cool Whip. Spread marshmallow-Cool Whip mixture on top of jello. Sprinkle crackers on top. Top all with the candy bars.
Fry sausage and drain off fat. Butter one side of the bread and place evenly in the bottom of a well-greased 13x9 inch pan. Sprinkle cheese over the bread. Combine beaten eggs, milk, salt, and mustard and pour over the top. Sprinkle sausage over this. Cover and refrigerate overnight. The next morning, bake, covered, for 1 hour at 350. Uncover and bake for 15 minutes longer. Server 6 to 8.
Season the meat to suit your taste. Combine with velveeta cubes. Set aside. Slice top off of each roll and hollow out. Fill with meat and cheese mixture and replace end of pistolette. Spray rolls with garlic butter and bake at 350 degrees for 15 minutes.
Cream butter and brown sugar. Add egg and vanilla. Stir in flour, soda and salt, then add pecans. Mold dough into several small rolls. Wrap in wax paper. Chill overnight. Slice thin and bake at 375° until brown.
Blend the cream cheese and milk together until very smooth. Add the conch and remaining ingredients. Serve with fresh raw vegetables.
Sprinkle chicken breasts with salt; set aside. In deep pot, saute onion and garlic in oil. Add chicken broth and picante sauce. Bring to a boil. Stir in rice. Arrange chicken breasts over the rice. Cover tightly and simmer for 20 minutes. Remove from heat. Garnish with avocado, tomato and cheese. Let stand, covered, for 5 minutes. Makes 4 to 6 servings.
Put soup bone, water, onion and carrot in a large pot. Bring to a boil, lower heat, cover pot and simmer for 2 hours. Remove bone and cut off all meat. Return meat to pot. Add remaining ingredients and mix well. Heat to boiling and serve hot. Yields 5 servings.
Clean mushrooms and remove stems. Finely chop stems. Soak bread in a little water and squeeze dry. Mix chopped stems, bread, garlic, parsley, eggs, Ricotta, salt and pepper. Fill each mushroom cap with stuffing mixture. Arrange mushroom cap with stuffing mixture. Arrange mushroom caps in shallow greased pan. Drizzle with olive oil; sprinkle with grated Romano cheese. Bake at 400° for 20 minutes. Serve hot.
Beat eggs well; add cream. Mix all ingredients well. Put into a buttered casserole and bake at 350° for 45 to 60 minutes.
Cook beef, pepper and onion until brown. Drain off fat. Add taco seasoning and water. Stir in soup. Pour into 2 to 3-quart dish. Bake 10 minutes. Cut biscuits in half. Place, cut side down, over hot mixture in spoke fashion around edge. Bake with cheese on top for 15 minutes. Serve hot.
Follow directions on cake mix and add the pineapple in mix. Bake in a Bundt pan. A delicious and healthy dessert!
Marinate veal cutlets in lemon juice in a glass dish for one hour. Pat dry with paper towels; sprinkle with salt and pepper. Beat eggs in a bowl with water. Dip each cutlet, coating well, first in flour, next into egg mixture and then in bread crumbs. Place each breaded cutlet on sheet of waxed paper. Refrigerate at least 20 minutes before cooking. Heat oil or shortening in heavy 12-inch skillet. Add cutlets and cook over medium heat 3 to 4 minutes on each side or until brown, using tongs to turn. Serve immediately with lemon wedges.
Cream together butter and sugar. Blend in egg and add vanilla to mixture. In separate bowl, mix together flour, salt and baking powder, then add to butter mixture. Take 1/3 of dough and roll out to about 1/2-inch in thickness and cut with cookie cutters. Bake on lightly greased cookie sheet at 400° for 6 to 8 minutes. Glaze cookies using 1/4 cup powdered sugar and 3 to 4 teaspoons water. You can also add cream cheese and a dash of almond extract to glaze for better flavor.
Cut broccoli and cauliflower in small pieces. Mix with onion, bacon and cheese.
Brown hamburger and chopped onions; add beans. Put in casserole and bake 40 minutes until hot. Serves 12.
Mix brown sugar, soy sauce and mustard; pour 1/2 of this mixture over the chops. Bake at 350° for 30 minutes; turn meat over and pour remaining sauce over chops. Continue baking for 20 to 30 minutes. Serve hot.
Mix all together. Add about 1 tablespoon to 1 cup boiling water.
Melt cheese and milk in double boiler; add the onion, chilies and garlic salt; simmer. Serve in chafing dish with chips.
Cream butter, shortening and sugar until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add alternately with milk and sour cream to creamed mixture. Add vanilla and lemon extract. Pour into greased and floured tube pan. Bake in preheated 325° oven for 1 hour and 30 minutes.
Roll in ball (size of walnuts), roll in sugar and place on greased cookie sheet. Bake at 375° until almost done, 8 to 10 minutes.
Mix buttermilk, oil and egg; soak oatmeal in liquids. Mix dry ingredients. Add dry ingredients to liquids; stir just to mix. Fold in blueberries. Spoon into 18 average size muffin cups, greased or sprayed with nonstick spray. Bake at 400° about 20 minutes.
Mix all ingredients together and pour into pie shell. Bake for 15 minutes at 400°, then reduce heat to 350° and bake for 30 to 35 minutes.
Put rice in 9 x 13-inch casserole. Place the chicken on top of rice. It should cover rice. Mix soup, water, salt, thyme, celery flakes and paprika together and pour over rice and chicken. Sprinkle onion soup mix over top of dish. Cover casserole with foil before baking and keep covered while baking. Bake at 300° for 1 1/2 hours.
In pan cook sugar, syrup and cream until a soft ball forms. In separate bowl mix corn flakes, nuts and coconut. Pour contents of pan over contents in bowl. Mix in vanilla. Drop by spoon on wax paper. Let sit on wax paper until drops become hard.
Drain all the fruit well. Combine oranges, pineapple, coconut, sour cream and marshmallows. Blend gently. Add the cherries for color. Chill a few hours and serve.
Prepare fettuccini according to package directions. Drain. Gradually add milk to combine salad dressing and garlic in small saucepan. Heat thoroughly, stirring occasionally. Remove from heat. Blend egg. Toss with hot fettuccini until well coated. Add remaining ingredients and toss lightly.
Put cranberries through the food chopper. Grate one of the oranges and add the rind to the cranberries. Put the pulp of the two oranges through the food chopper and add to the cranberry mixture. Add sugar to this. Add the boiling water to the jello and when cool, mix with the cranberry mixture. Pour into mold and chill.
Melt margarine in aluminum Dutch oven. Season crawfish tails with creole seasoning. Add paprika to margarine. Saute crawfish tails about 5 minutes. Remove crawfish and set aside. To pot, add onions, bell pepper and garlic. Saute well, at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Add mixture of cornstarch and water slowly until slightly thickened. Serve with rice. Serves 4.
Brown oil, sausage and onion in electric skillet approximately 5 minutes. Add water, au gratin potatoes and carrots. Mix and simmer until carrots are done, 20 to 25 minutes. Cook and drain broccoli. Add broccoli and cheese to casserole. Cover and cook 5 minutes.