HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix A.1. bold steak sauce with ground round (or extra lean hamburger). Deseed and dice jalapenos (discard seeds). Cut shoots from green onions and dice into fine chives. Add Mexican seasoning, diced jalapenos and chives to meat/A.1. Mix thoroughly, kneading until greens are evenly distributed.
Combine cream cheese and sour cream until smooth. Stir in onion and beef. Add 1 to 2 tablespoons skim milk if needed to thin dip. Chill 1 hour. Serve with veggies.
Steam or microwave zucchini. Combine olive oil and lemon juice, then garlic and caraway seed; salt and pepper. Drain zucchini and place into server. Pour dressing over zucchini and mix. Top with paprika.
Mix all together; add 4 eggs and beat 1 minute. Then add milk, melted margarine, vanilla, salt, baking soda and cinnamon. Cook at 350° until done.
Preheat oven to 180°C. Place taco shells on tray and crisp in oven for 6 to 7 minutes. Peel, stone and slice the avocado. Brush sides with cold water to prevent discoloration. Fill taco shells with layers of avocado, lettuce, salmon, tomato and cheese. Top with hot sauce before serving. Makes 12 tacos.
Heat oven to 375°. Spread almonds in a flat pan and bake for 10 minutes. Remove when browned. Combine all other ingredients and place in a casserole dish. Place almonds on top. Bake for 20 minutes or until bubbly. Serve with crackers. Makes 1 1/2 cups.
Mix the first 5 ingredients for cake. Mix next 2 ingredients and swirl into cake mixture. Bake at 325° to 350° approximately 20 to 25 minutes (according to cake instructions).
Boil carrots in boiling water (salted) until tender. Drain well. Layer carrots and pepper in a bowl. Mix other ingredients together and pour over all. Let marinate in refrigerator 24 hours or more.
Add macaroni and 1 teaspoon salt to 6 cups boiling water; stir. Boil rapidly for 7 to 10 minutes; drain. Add 1/4 cup margarine or butter, 1/4 cup milk and the Kraft grated cheese; mix well. Add the ham cubes, green pepper, 1 cup milk and beaten eggs. Prepare dinner as directed. Add ham and green pepper; season to taste. Place in a 10 x 6-inch baking dish. Combine milk and eggs; pour over dinner mixture. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Stir into creamed mixture. Form into balls about the size of walnuts. Roll in mixture of sugar and cinnamon. Place about 2-inches apart on an ungreased baking sheet. Bake 8 to 10 minutes.
Dissolve sugar in syrup. Add peanut butter. Pour over Special K cereal. Mix. Press into buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch chips over hot water or in microwave. Spread over mixture in pan. Cut into bars when set.
Sift together flour, sugar, salt and soda. Beat eggs well and add pineapple. Add egg mixture to dry ingredients and beat well. Pour into a 13 x 9-inch greased and floured pan. Sprinkle brown sugar and nuts over cake. Bake at 350° for 40 minutes.
Mix with mixer. Fold in pineapple. Put in refrigerator. Serve with butter crisp or Town cracker.
In a large bowl, combine cereal and buttermilk. Let stand 5 minutes until cereal is softened. Add oil and eggs. Blend well. Lightly spoon flour into measuring cup and level off. Stir in flour and remaining ingredients. Mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
Melt oleo in 9 x 13-inch baking dish. Mix flour, sugar, baking powder and milk. Pour on top of melted oleo (do not stir). Pour fruit on top of flour mixture; do not stir. Bake at 350° for 1 hour.
Mix all ingredients well; pour in casserole dish. Top with sour cream, then Cheddar cheese. Bake at 350° for 30 to 40 minutes.
Butter 9 x 12-inch casserole. Place cooked broccoli in casserole and top with chicken. Mix soup, mayonnaise, lemon juice and curry, then pour over chicken. Cover with cheese. Melt butter and mix with bread crumbs; pour on top of cheese. Bake at 350° for 30 to 45 minutes (usually 45 minutes), uncovered.
Cook squash and onions until tender. Mash fine. Butter a casserole. Layer dressing, then other ingredients. Put dressing on top. Dot with butter and cheese. Bake at 350° for 30 minutes.
Cream margarine; add sour cream, then sugar, a half cup at a time. Alternate eggs and addition of 1/2 cup flour, finishing with eggs, beating well after each. Bake in greased and floured tube pan at 300° for 1 hour and 45 minutes. (Two loaf pans can be used for baking also.)
Combine sugar and syrup in heavy skillet or saucepan. Cook over high heat until sugar dissolves, then add peanuts. Turn heat to medium and cook for about 10 minutes or until syrup darkens. Add soda and stir. Work quickly and spread thinly on greased cookie sheet. When cold, break into pieces.
Cream butter until light and smooth. Gradually cream in cocoa; add vanilla and then coffee alternately with confectioners sugar to make icing stiff enough to spread. Spread on cake. This may be made ahead of time and kept in a covered bowl.
Add all ingredients to large crock-pot. Add tomatoes last. Cook for 6 hours on medium temperature.
Brown ground beef, sausage and onion; drain. Spread refried beans in a deep dish or flat glass 9 x 13-inch pan. Spread meat mixture over beans. Scatter jalapeno peppers on top, then shredded cheese. Top with hot sauce and bake for 20 minutes at 400° or until bubbly. When done, quickly top with any or all of the following: sour cream, chopped avocado, sliced olives, chopped tomatoes, Chinese parsley, green onions and guacamole. Serve with tortilla chips as a dip.
In a large bowl, whisk together egg, mayonnaise, mustard, pimento, parsley, Old Bay Seasoning, worcestershire sauce, Tabasco, pepper and salt. Add crab meat and 1/4 c. saltines. Toss the mixture gently. Spread remaining 1/2 c. saltines on a plate. Form crab mixture with a 1/3 c. measuring cup, gently into eight 3/4 inch thick patties. Coat the top & bottom of each patty carefully with the saltines, transferring the crab cakes to a sheet of waxed paper. In a large skillet, heat oil and butter over moderately high heat until the foam subsides. Saute crab cakes, in batches if necessary, 1-2 minutes on each side, or until they are golden. Transfer them as they are cooked to a heated platter. Serve crab cakes with lemon wedges.
Combine ingredients. Bake about 30 minutes at 350°. Decrease time if baking in more than one small casserole dish. An onion soup bowl works well. Serve hot with tortilla chips.
Mix the first 3 ingredients and set aside. Bring the remaining ingredients to a boil and boil for 3 minutes. Combine both mixtures and quickly drop on waxed paper.
Prepare orange, strawberry and lime Jell-O separately, using 1 cup boiling water and 1/2 cup cold water per package. Pour each flavor into an 8-inch pan. Chill until firm or overnight.
Heat oven to 400°. Sift flour with baking soda. Mix shortening, brown	sugar,	salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half of flour mixture, then nuts, apples and raisins. Blend in apple juice, milk or cider, then remaining flour mixture. Grease cookie sheet and drop rounded tablespoons of dough 2 inches apart. Bake 11 to 14 minutes or until done.
Fry onion and celery in oil until tender. Add hamburger, chili powder, Worcestershire sauce, catsup, tomato paste and water. Simmer 1 hour, uncovered, stirring occasionally. Serve over corn chips and top with grated, shredded cheese.
In a salad bowl, combine cabbage, carrots, apples and onions. (At this point, you may cover and refrigerate for up to 2 hours.) In a medium-size bowl, combine yogurt, mayonnaise, vinegar, sugar and tarragon; mix until well blended.
In shallow dish, beat egg. Dip chicken into egg. On waxed paper, coat chicken with bread crumbs. In 10-inch skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In the same skillet, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Sprinkle with cheese. Serve with rice.
Mix vegetable oil and ranch dressing. Shake all ingredients in paper sack. Store in air tight container.
Dissolve Jell-O in hot water. Cut ice cream into chunks and add to hot Jell-O. Stir until melted. Chill until partially set. Add nutmeg and flavoring. Stir in egg yolks. Then fold in egg whites. Pour into shell. Chill until set. Top with whipped cream and maraschino cherries.
Mix together. Bake for 40 minutes at 350°. Serve with rice.
Mix all ingredients together in a large bowl, except for nutmeg. Place in an uncooked pie shell, sprinkle nutmeg on top, and bake in a 450° oven for 15 minutes. Lower heat to 350° and bake for an additional 45 minutes.
Mix altogether and drop from tablespoon in frying pan with small amount of hot oil. Fry until golden brown on both sides. Powdered sugar may be sprinkled on top.
Mix all ingredients after you have drained and boned salmon. Put in refrigerator to chill. Roll in 1/4 cup chopped pecans and enough parsley to roll in. Serve with crackers.
Season chicken with salt and pepper. In a blender, puree garlic, peppercorns, cloves, cumin and 1/4 cup onion with 1/4 cup of water. Heat oil in large skillet. Add sliced onions. Cook 3 to 4 minutes. Add puree. Cook over medium heat. Heat 10 minutes. Add tomatoes; bring to a boil, then simmer 5 more minutes, covered. Puree chiles with remaining water; add to skillet. Boil 2 minutes. Collect seasonings. Add to chicken, cover and cook over low heat for 25 to 30 minutes until chicken is tender.
Tear lettuce into large mixing bowl. Drain artichoke hearts. DO NOT USE MARINATED HEARTS. Add sliced red onion and drained pimentos. Add olive oil, vinegar, salt and pepper; toss. Add cheese; toss again.
Brown ground beef and drain fat. Add all ingredients to slow cooker except macaroni and parmesan cheese. Cover and cook on low 6 to 8 hours. Turn control to high. Add cooked macaroni cover and cook additional 10-15 minutes. Sprinkle parmesan cheese on individual servings.
Melt margarine. Add onion, cheese and cooked and drained spinach and crab. Serve warm with Triscuits.
Mix all ingredients together. Place in casserole; top with cheese. Cover. Bake at 300° for 2 hours. This can be mixed up the day ahead and refrigerated overnight.
Fry, drain and crumble sausage. Mix with cheese and sprinkle in unbaked pie shell. Lightly beat eggs. Combine remaining ingredients and add to egg mixture. Pour in pie shell. Bake at 375° for 40 to 45 minutes.
Mix all ingredients and pour in an unbaked pie shell. Double ingredients for 2 pies. Bake at 350° for 1 hour.
Dissolve yeast in pot of water. Let sit while preparing the rest. Beat eggs well in a large bowl. Mix together sugar, salt, lukewarm water and melted shortening. Add yeast and eggs. Mix until dissolved. Stir in plain flour. Cover and keep in refrigerator at least 12 hours.
In a large Dutch oven, heat the oil and brown the ribs on all sides. Add the carrots, celery, onion and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook, stirring slowly, for 3 more minutes. (Optional: You can dust the short ribs at this time with flour to help thicken the sauce.) Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done, remove form the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts. Yield: 4 servings.
Heat oven to 375°. Beat eggs, vanilla, shortening and about half of the cake mix (dry) until light and fluffy. Stir in remaining cake mix, the chocolate chips and nuts. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 10 to 12 minutes. (Cookies will be soft in centers when done.) Cool slightly before removing from baking sheet. Makes about 5 dozen cookies.
Cream shortening and sugar; add egg. Beat well. Add cinnamon and the fruit cocktail (mixed together). Mix in the nuts. Add flour and other dry ingredients. Put dough in the refrigerator and let set for 1 hour. Grease a cookie sheet lightly and drop cookie dough by teaspoonful onto cookie sheet. Bake at 400° about 12 minutes (or less) until lightly browned on bottom.
Cook the sauerkraut, adding just enough water to barely cover, for 20 minutes. Mix the remaining ingredients; cook for 5 minutes with cover off and 7 minutes with cover on.
In a small saucepan, bring water to boiling. Combine mustard, cooking oil and salt. Stir boiling water into mustard mixture. Serve with fried wontons, egg rolls or burgers. Makes 1/3 cup sauce.
Mix sugar, cinnamon, allspice, mace and salt.	Stir in sweet potatoes. Combine eggs, milk and butter to sweet potato mixture. Pour into	shell.	Bake in a hot oven at 400° until filling is set.
In measuring cup, mix the soy sauce and Italian dressing. Pour over chops and let stand for 2 hours. Grill on inside or outside grill until done. May substitute boneless chicken breast.
Sift together soda, cream of tartar and flour. Soften margarine. Cream together first 4 ingredients. Add vanilla and then eggs. Blend together. Add sifted ingredients and nuts. Drop by teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes in 375° oven. Do not overcook.
Layer onions and cabbage in pan. Slice carrots on top of cabbage. Sprinkle minced garlic on top and pour tomatoes over garlic. Cook over medium heat for 20 minutes. Brown sausage and add to mixture. Stir well and cook 2 more minutes.
Cook lasagna according to package directions. Drain, rinse, with cold water; drain again and set aside. Combine soup, broth and salt stirring until smooth; set soup mixture aside. Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with an electric mixer. Mix until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 8 inch baking dish. Repeat layers. Combine bread crumbs and butter, sprinkle on top. Bake at 375° for 25-30 minutes. 12 servings.
Spread cherries in bottom of	pan. Sprinkle cake mix over cherries. Cut thin	slices	of butter and lay on top of cake mix. Bake at 350° for 30 minutes.
Sprinkle fish steaks with pepper. Place fish on rack in broiler pan; brush with 1 tablespoon of the margarine. Set oven control to broil. Broil fish with tops 2 to 3 inches from heat until light brown, about 5 minutes. Turn; brush with remaining margarine. Broil until fish flakes easily with fork, 5 to 8 minutes. Beat egg whites until stiff, but not dry. Fold in cheese, mustard and onions. Spread mixture over fish. Broil until tops are golden brown, about 1 1/2 minutes.
Mix all ingredients. Place in baking dish. Cook, uncovered, for 20 minutes.
Preheat oven to 350°. Wash, top and clean out peppers; set aside. Dice onion and potatoes. In a mixing bowl, combine meat, potatoes, corn, onion, salt and pepper. Add 3/4 jar of salsa and mix. Fill peppers. Place in baking dish and pour remaining salsa on top. Bake until peppers are soft (approximately 45 minutes).
Mix altogether and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
With electric mixer on high, beat egg whites until stiff, but not dry. Gradually beat in sugar, vinegar and vanilla. Fold in nuts. Drop teaspoon of dough 2 inches apart on greased cookie sheet. Bake at 300° for 12 to 15 minutes. Remove from cookie sheet while hot. Sprinkle lightly with colored sugar.
Add all ingredients except butter and lemon to a small pot. Boil, then simmer until mixture quits boiling, add the butter and lemon juice. Keep the sauce warm, and soak the meat in the sauce for a while before cooking. Continue to keep warm and baste the meat as it cooks. Cook chicken on charcoal for 2 1/2 to 3 hours, pork ribs the same. Cook pork loin 4 to 6 hours, pork shoulder 24 hours.
Pour milk into large bowl. Add instant pudding mix. Beat with whisk until well blended. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into 8 to 10 (7-ounce) plastic cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour. You can decorate with miniature umbrellas, gummy seashells, worms, sharks, candy stars or chopped peanuts.
Blend all ingredients. Spread on English muffins. Cut muffins in quarters. Bake at 350 degrees for 20 minutes.
Mix together the sugar, cornstarch and pineapple in casserole dish. Mix oleo, cheese and crackers. Spread over first mixture as a topping. Bake 40 to 45 minutes at 350° or until brown.
Preheat oven to 350°. Grease a tube pan or two 9-inch layer cake pans. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in nuts, carrots, coconut and pineapple. Bake in tube pan 1 hour or in layer cake pans 30 minutes.
Mix flour and sugar. Add and cut in shortening; set aside 3/4 cup to use as topping. To remaining crumbs, add egg, sour milk, soda and cinnamon. Mix to blend. Spread in greased 10 x 6 x 2-inch baking pan and sprinkle with reserved crumbs and nuts. Bake in preheated oven at 325° for 50 minutes or until knife inserted comes out clean.
Line muffin tins (18). Stir together flour, brown sugar, granulated sugar, baking powder and salt. In another bowl, stir together milk, eggs, margarine and vanilla. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chips. Bake 15 to 20 minutes. Cool 5 minutes before removing from tins.
Combine nuts, sugar, salt and syrup in a 1-1/2 qt. ovenproof bowl. Mix well and cook on High for 7-9 minutes, stirring after 4 minutes. Add butter and cook 2-3 minutes more until nuts are golden brown. Remove from oven. Add soda and vanilla. Stir; candy will become light and foamy. Pour immediately onto a greased cookie sheet. Spread as thin as possible. Allow to cool and break into pieces.
Cook the spinach with butter for about 5 minutes. Blend eggs and flour with mixer; add cheeses. Stir in remaining ingredients. Pour in greased baking dish. Bake at 350° for 45 minutes.
Cook spinach with onions. Drain. Prepare grits according to directions. Stir in spinach and remaining ingredients. Stir over low heat until cheese melts.
Saute onions and celery in 3 tablespoons butter until golden brown. Add milk and cook over boiling water for 45 minutes, stirring occasionally. Cook potatoes in boiling salt water for 10 minutes; drain. Heat remaining 2 tablespoons butter and blend in flour. Gradually stir in first mixture and potatoes. Cook until thickened. Season to taste. Sprinkle with parsley. Makes about 1 1/2 quarts.
Mix all ingredients. Bake at 375° for 35 to 40 minutes. Excellent as dessert! Eat it, just plain or use whipped cream on top.
Dissolve gelatin in boiling water. Add remaining ingredients except Sprite. Mix well. Freeze. Add Sprite at serving time.
Mix together in a 5 x 7-inch cake pan (greased) all except cake mix and margarine. Spread dry cake mix on top. Chop margarine into small pieces and drop on top. Bake at 350° for 1 hour.
Mix in large mixing bowl well and shape into small balls. Then melt in top of double boiler 12 ounces chocolate chips and 2/3 block of wax. Dip balls into chocolate mixture and let cool.
Add cream cheese, eggs, sugar, evaporated milk and vanilla. Beat until smooth. Pour into all-ready made pie crust. Bake at 300° for 45 minutes. Take out and cool. Add topping of your choice.
Mix together with enough milk to be like biscuit dough. Put into an angel food or Bundt cake pan. Bake 20 to 25 minutes at 350°. Sprinkle with brown sugar, cinnamon and dabs of butter either before or after baking.
Cream together cream cheese and sugar. Beat in Cool Whip. Put in graham cracker crust. Spoon 1 can cherry pie filling around the edge or put all over the top.
Cream eggs, brown sugar, peanut butter, baking soda, white sugar, vanilla and soft oleo with mixer. Stir in oatmeal, chocolate chips and M&M's. Drop on cookie sheet; flatten with glass, dipped in sugar. Bake at 350° for 10 to 12 minutes.
Mix punch and lemon-lime. Put in sherbet. Pour ginger ale over it. Cake use 2 bottles of punch to make more. The color will be between pink and red.
In a saucepan, cream margarine, sugar, molasses and spices; mix well. Stirring constantly, bring to a boil over medium heat. Remove from heat and cool. When lukewarm, stir in the eggs and vinegar. Add the baking soda and flour. Stir to form a smooth dough. Refrigerate overnight.
Combine sugar, cornstarch and salt; add boiling water. Cook until thick and clear, stirring constantly. Add slowly a small part of hot mixture to beaten egg yolks. Pour all together and cook about 5 minutes, stirring, or in double boiler. Remove from heat and stir in butter, lemon juice and now, grated rind. Pour into cooled pie shell. Cover with meringue and bake in a moderate oven at 300° for 15 to 20 minutes, or until as brown as you like.
Stir together sugar, oil, egg and vanilla. Add milk and mix well. Stir in dry ingredients, sifted together. Fold in rhubarb and nuts. Pour into 2 greased loaf pans. Bake at 325° for 1 hour.
Let cream cheese stand at room temperature until easy to mix. Add fruit and the powdered sugar (sweeten as desired by using more or less sugar). Roll into a ball. Roll in poppy seeds or nuts, or can be left plain. Wrap in Saran Wrap and chill. Will keep for several days, if refrigerated. Serve with assorted crackers.
Combine ingredients and bake in a greased casserole dish 45 to 50 minutes at 350°.
Saute onion in butter. Grate potatoes and add crumbled cheese and sour cream. Bake at 350° until bubbly.
Melt butter and mix in sugar in a 10-inch skillet. Arrange 4 drained pineapple slices on this mixture and place cherries in centers. Pour cake mix over pineapple slices. Cover skillet and place on electric burner at 250° (or for gas, over low heat) for 25 minutes. Uncover. Allow to cook 5 minutes longer. Invert onto platter, allowing pan to remain in position for 1 minute. Remove pan and serve.
Place creamed potatoes on plate. Take a spoon and make a hole in the middle of potatoes. Fill hole with English peas.
Combine all ingredients, mixing well. Serve with Fritos Scoops or your favorite chips.
Combine the butter, cream of coconut, milk, coconut flavoring, vanilla, confectioners' sugar and cocoa in large saucepan. Stir to mix. Cook over low heat until butter has melted and mixture is smooth. Stir in pecans and coconut. Pour into a buttered 8 inch square pan. Refrigerate until firm enough to cut into squares. This fudge softens a little at room temperature so it is best to keep it refrigerated until you plan to serve it.
Bake desired amount of sweet potatoes until done. Peel and whip with mixer until smooth. Add the other ingredients to your taste.
Boil parsnips with sugar until tender. Drain. Put into baking dish. Cover with bacon and drizzle bacon grease over top. Bake at 350° for 15 minutes.
Mix all ingredients. Pour into oblong greased casserole dish. Bake at 350° for 40 to 45 minutes.
Mix sugar, mustard and salt. Blend in 2 tablespoons of the cider vinegar and grated onion. Gradually beat in oil. Beat until thick and light. Slowly beat in the remaining cider vinegar. Stir in celery seed. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store, covered, in refrigerator. Shake before using.
Preheat oven to 400°. In 10 1/2 x 15 1/2-inch jelly roll pan, melt margarine in oven. In mixing bowl, combine remaining ingredients. Turn on a floured surface and knead 10 to 12 minutes. Pat or roll into a strip, 3 x 24-inches. Cut into 1-inch sections. Roll each 1 x 3-inch strip in margarine. Arrange in pan. Bake 18 to 20 minutes or until browned.
Cook spinach and drain well. Add tomato sauce, sour cream and mushrooms. Mix well. Place in buttered casserole; cover with cheese and bake at 350° for 20 minutes.
Place whole head of cauliflower, stem end down, in an 8-inch glass pie plate. Cover with plastic wrap. Microwave on High for 7 to 8 minutes, or until tender.