HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, peppers and hamburg. Add salsa. Spread cream cheese in two 8 x 8-inch glass dishes. Pour mixture of peppers, onions, hamburg and salsa over cheese. Bake at 350° for 40 minutes. Serve with taco chips.
Combine soup, chili peppers, 1/2 green onion, sour cream and 1/2 of cheeses. Mix well. Set aside 1 1/2 cups. Add chicken to remainder. Put 3 tablespoons one each tortilla and roll up. Place in a 9 x 13-inch greased baking dish. Pour remainder of sauce over top. Sprinkle with cheese, green onion tops and paprika, if desired. Cover with foil. Refrigerate for 8 hours or overnight. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.
Mix oleo, dates, sugar, egg and vanilla; cook over low heat for 10 minutes, stirring constantly. Remove from heat. Add Rice Krispies and pecans. Roll into a log until firm. Coat with coconut. Refrigerate; slice when cold.
Drain and rinse the beans, easily done using a colander. Brown the meat and onions. Drain off excess fat. Using blender or food processor, mix the remaining ingredients. Simmer on low for about 1 hour, stirring often.
Combine all ingredients and pour into pie shell. Bake at 350° for 30 minutes.
Mix jello with water until dissolved. Add juice from beets and pineapple. Refrigerate until thickened. Dice beets small.
Combine all ingredients, mixing well. Pour into a 13 x 9-inch casserole dish. Bake at 375° for 30 minutes or until golden brown.
Grind vegetables using coarse food chopper blade. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling point, then simmer 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.
Dissolve jello in boiling water and add other ingredients. Mix well and chill until firm.
Layer potatoes, onions, peas, hamburger, potatoes and onions. Cover with tomatoes. Bake at 375° for 45 to 60 minutes.
Prepare cake mix as directed. Bake in two 8 or 9-inch cake pans, greased and floured well. When cool, split each layer in half horizontally. Prepare pudding as directed. Fold in 1/2 cup whipped topping. Divide this filling between the two cake "bottoms." Place cake "tops" on. Frost.
Cream thoroughly butter, salt and 1 cup powdered sugar until light and fluffy. Add remaining powdered sugar and milk, alternating blending until smooth and of spreading consistency. Add vanilla. Fills and frost top and sides of two 9-inch layers.
Boil chicken breasts and cube. Mix together sour cream and cream of chicken soup or mushroom soup. Divide Ritz cracker crumbs in half. Melt butter or margarine and pour in 9-inch square pan. Pour half of crumbs in pan. Add chicken, sour cream and soup and then rest of cracker crumbs and butter. Bake at 350° for 20 minutes, uncovered.
Mix all ingredients together and form into meatballs about 1 inch in diameter. Brown in a skillet over medium heat; drain. For sauce, mix the soup and water together and pour over browned meatballs. Cover and simmer 45 minutes. Garnish with chopped parsley. These are super served on a bed of noodles or rice.
Brown the ground beef and drain. Mix with the next 4 ingredients. Place 4 uncooked noodles into a 13 x 9 x 2 baking dish. Spread 1/2 of beef mixture over noodles, then place 4 more noodles. Spread remaining beef mixture over noodles. Then put 4 more noodles on top. Mix water and salsa and pour over the top of noodles. Let sit overnight in fridge. The next day, bake at 350° for 1 to 1 1/2 hours until noodles are tender. Then mix sour cream, green onions and black olives. Spread over lasagna and sprinkle with cheese. Bake for another 15 minutes or until cheese is melted.	VERY DELICIOUS!
Cut margarine into the dry ingredients. Add the oatmeal as for pastry. Add the rolled oats, mashed bananas, egg and the chocolate pieces last. Drop by teaspoons onto ungreased cookie sheet. Bake in 400° oven. Remove from pan immediately; cool on racks. Will make 3 dozen cookies.
Salt and pepper pork chops; arrange in bottom of baking dish. Cut onion in 4 slices and place slice on each chop. Cut pepper in 4 rings and place on onion slice. Add cup of rice. Sprinkle with salt, pepper and chili powder. Dilute soup with 1 can of water. Pour over all. Add more water if desired. Place in oven and bake for 1 hour in medium oven at 375° to 400°. Baste occasionally.
Mix Crisco, sugar and eggs. Blend well, add bananas and beat well. Add flour and soda, beat well. Add nuts. Pour batter into greased and flour loaf pan. Bake at 350 degrees for 1 hour.
Mix refried beans with taco seasoning mix. Layer all these ingredients in dish in ordered listed. Serve with large size Fritos.
In a pan melt the butter, remove from heat, stir in cocoa and cool, and set aside. In a mixing bowl beat eggs and sugar, and set aside. Combine flour, baking powder, and salt and gradually add to egg and sugar mixture. Stir in vanilla and add cooled chocolate mixture. Mix well. Spread into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 25 - 28 minutes or until toothpick inserted in center is clean. Cool before frosting.
Cream together butter Crisco, regular Crisco, water and sugar. Add flavorings. Add eggs, one at a time, beating well after each. Add flour alternately with sour cream and milk. Add baking powder and salt. Pour into greased and floured tube pan. Bake at 300° for 1 1/2 to 2 hours.
Heat until red hots are melted. (Takes quite a while.) Stir occasionally. Add pickles and bring to a boil. Put into jars and seal. Happy canning!
Melt butter in large skillet over medium heat. Add onions and saute until transparent. Remove from heat. Preheat oven to 225°. Cook rice in boiling salt water, drain well. Blend with onions, cheese and half and half. Taste to season with salt. Turn into shallow baking dish. Bake 1 hour. Great served with baked ham.
Beat egg whites until stiff but not dry. In a separate bowl, beat egg yolks until frothy. Add zucchini, cheese, salt and pepper. Fold in whites. Pour in a nonstick skillet. Cook until bottom is brown, then place skillet under broiler as close to heat as possible. Cook until omelet is browned and puffy. Serve with tomato sauce.
In saucepan cook pudding and milk over medium heat until thick. Remove from heat; cool slightly. Mix peanut butter and confectioners sugar together in a bowl until small crumbs form. Sprinkle crumb mixture into pie shell. Pour pudding over crumbs. Chill until set. Spread whipped topping over pie.
Drain all vegetables except tomatoes. Add in order listed. Bake at 250° for 6 to 7 hours with cover.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix together the sugar, shortening and eggs thoroughly. Stir in buttermilk, mashed bananas and flour, then stir in soda and fold in nuts. Turn batter into prepared pan. Bake 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely. Doubles nicely.
Cook macaroni and drain. Melt margarine. Stir in flour. Add milk, salt and pepper. When mixture starts to boil, add cheese, stirring constantly. When cheese is completely melted, pour over macaroni. Use a 2-quart baking dish, sprayed with Pam or rubbed with margarine or oil. Cook in a 400° oven for 30 minutes or until brown on top.
Mix the first six ingredients and bake in 9 x 13-inch pan 1/2 hour at 325°. Cool. Cut or break up. Add remaining ingredients. You can make the crust up ahead of time and freeze.
Mix sour cream and cream cheese and spread over large round flat plate/tray. Cook ground chuck; drain. Mix in taco mix. Spoon over cheese mixture. Spread lettuce, then tomatoes, then onions. Spoon sauce over entire top. Cover with cheese and decorate with sliced black olives. Serve with taco chips.
Bring to a boil the sugar, milk, margarine and cocoa and cook one minute. Remove from heat and add oatmeal, peanut butter and vanilla. Stir well, but fast, because it will set. Drop on wax paper. Let cool.
Mix first 4 ingredients well on a large piece of waxed paper. Coat each tomato slice well. Fry in hot oil until golden brown and tender. The secret to this recipe is getting the oil hot enough. I like to use a heavy iron skillet.
Mix all together and put into graham cracker crust. Refrigerate and let set until firm.
Roll graham crackers into fine crumbs. Combine with brown sugar and melted butter or margarine. Set aside 1/4 cup of the crumb mixture. Press remaining crumb mixture in to a deep 9-inch pie pan. Bake in a 350° oven for 9 minutes. Cool.
Soak sauerkraut in clear water for approximately 5 minutes. Drain and rinse under running water for several minutes. Drain. In small pan, place kraut, 1/2 cup water and 1 or 2 packages sweetener. Bring to a boil, simmer until kraut is almost dry, stirring often. Remove from heat. Stir in milk, sweetener and extract. Drop by spoonful onto a Teflon cookie sheet. Bake at 350° for 10 to 15 minutes, until golden brown.
Put all ingredients in blender and blend until smooth. Chill. Spoon into soup bowls and garnish with chopped parsley before serving. Serves 3.
In a small saucepan, mix sugar, cornstarch, egg and 1 cup pineapple juice. Add water to make 1 cup juice if can does not yield it. Stir constantly until thickened; let cool. Whip cream, then fold into sauce.
Mix all ingredients in a plastic dishwashing tub. This concoction doesn't hold a shape like play dough, but it makes a wonderful play medium for young ooze-enthusiasts.
Saute onions, garlic, bell pepper and tomato paste; cook until onions are clear. Add tomato sauce, refilling the cans with water; add to mixture. Add ground meat, breaking up as you add. Add seasonings and sugar; season to taste. Cook at least one hour or longer, up to two or three hours on low fire. Serve over thin spaghetti noodles. Serves 15 to 20 people.
Mix sugar, peanuts, Karo syrup, water and salt in deep pan to a hard crack. Take off heat. Add the vanilla and soda; mix fast. While still puffed up, pour into large cookie sheet. Spread out fast; it sets up quickly. Let cool 1 hour; break into pieces.
Brown hamburger; drain grease. Sprinkle flour over hamburger. Stir. Dissolve soup in 1 cup of boiling water. Add to hamburger; let simmer for 10 minutes or until liquid is absorbed. Serve on buns.
Brown ground beef; add tomatoes, black-eyed peas, onion, salt and pepper. Mix well. Pour into baking dish. Mix corn bread according to package directions, then pour corn bread mixture over ground beef and bake in moderate oven (375°) for 30 minutes or until corn bread is done. Serve piping hot.
Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400° oven for 45 minutes or until the chicken is fork-tender.
Sift dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Turn out on rack and cool.
Mix cucumbers, onions, salt and water in pan. Let stand 2 hours; drain, but don't rinse, then add sugar, vinegar and dill. Let stand and stir until sugar has dissolved and liquid covers cucumbers and onions. Pack in containers and freeze.
Brown meat in skillet. Place roast in bottom of a large pan and pour in enough water to cover meat well. Stir in soup. Bring to boil. Reduce heat and simmer with lid on. Cook 2 to 3 hours total. (Add water as necessary to keep meat and veggies covered.) About 3/4 hour before meat is done, add potatoes and carrots and continue to simmer.
Cook vegetables in chicken broth. Drain, but keep broth. Mix vegetables, chicken, spaghetti, soup, 1/2 of the cheese and broth together. Put in baking dish and sprinkle with the rest of the cheese. Cover with foil. Bake at 350° for 1 hour in a 9 x 13-inch baking dish.
Thaw corn. Chop green pepper, onion, cucumber and tomato into small pieces. Mix with corn and marinate in dressing overnight. Serve as a cold salad.
Combine sugar, cornstarch and salt. Slowly stir in milk and cook until thickened. Blend small amount of hot mixture into the slightly beaten egg yolks. Return to hot mixture. Cook 2 minutes. Add butter, lemon peel and lemon juice. Cover and cool. Fold in sour cream. Pour in baked crust and top with meringue.
Cook bacon; remove and drain. Saute potatoes, peppers and onion until potatoes are brown and veggies are soft. Add beaten eggs. Cover and cook until done. Sprinkle with cheese and bacon.
Mix all together (do not beat). Pour into unbaked pie shell and bake at 350° for 35 to 40 minutes
Arrange greens on 4 salad plates. Arrange meat and fruit slices in a circle over greens. Use 1/4 cup of yogurt on each place as a dressing or serve in a small bowl for dipping. Sprinkle walnuts over the top of salad, if desired. Serve with low-fat muffin.
Preheat oven to 350°. Combine all ingredients in large mixing bowl. Beat with electric mixer at medium speed for 4 minutes. Pour into generously greased and floured pans. Use two 9-inch or three 8-inch round pans. Bake for 35 to 40 minutes or until cake tester inserted in center comes out clean. Remove from pans and cool on wire racks. Frost with at least 2 1/2 cups of your favorite frosting.
Mix all. Place in buttered pan. Sprinkle with shredded Cheddar cheese. Bake at 350° for 25 minutes.
Pour the boiling water over oatmeal; cover and let stand 20 minutes. Beat the butter until creamy. Add sugar; beat until fluffy. Blend in vanilla and the eggs. Add oatmeal mixture; mix well. Add flour, soda, salt and spices; mix. Pour into greased and floured pan. Bake at 350° for 50 to 55 minutes.
Melt 2 sticks oleo; blend in 2 cups of flour and chopped nuts with a fork. Press into pan. Bake at 400° for 20 to 25 minutes. Let cool.
Mix undiluted orange and grapefruit concentrates, water, apricot nectar and pineapple juice together. Chill. Add ginger ale just before serving. Alternate cherries and pineapple chunks on plastic straws to make kabobs. Place in tall glasses with ice. Pour in punch. Makes 2 quarts.
Grease loaf pan. Preheat oven to 350° (325° for glass pan). Combine milk and poppy seed. Sift flour with baking powder and salt. Cream shortening thoroughly with sugar. Beat eggs and lemon rind into creamed mixture. Blend in flour alternately with milk mixture, beating well after each addition. Turn mixture into prepared pan. Bake 1 hour and 10 minutes or until cake tester inserted in center comes out clean.
Mix crushed pretzels with 3 tablespoons sugar and 3/4 cup melted margarine. Put into a 9 x 13-inch pan. Pat it down to make a crust. Bake at 400° for 8 to 10 minutes. Don't overbake. Let cool.
Pound round steak thoroughly; cut into serving pieces. Blend egg and milk. Dip meat in egg mixture then in crumbs. Slowly brown meat in hot oil, turning once; season. Cover; cook over low heat 30 to 45 minutes or until tender.
Over hot, not boiling, water in a double boiler, combine both chocolates, paraffin and 1/4 cup peanut butter. Stir until smooth. Spoon half of chocolate mixture equally among 24 to 30 liners (about 1 tablespoon each) in miniature tart tins or cupcake liners cut to 1-inch depth. Let set in a cool place for 5 minutes.
Mix above ingredients with mixer. Pour 1/2 batter in bundt pan that is greased and floured OR sprayed with PAM.
Put chicken in a 9 x 13 inch pan. Put 1 slice of cheese over each breast. Mix together soup and wine and pour over the chicken. Add melted margarine to stuffing mix and put on top of cheese. Cover and bake at 350° for 40-45 minutes. Uncover for the last 10 minutes.
Brown beef and onion. Salt and pepper to taste. Mix soups and tomatoes (can use blender or put in pan and heat until mixed well). Layer in a casserole 1/2 package of Doritos, 1/2 meat, 1/2 cheese (cubed), rest of Doritos, meat, all of soup and rest of cheese. Heat in 350° oven until bubbly.
Combine mix, sour cream, broccoli and 3/4 cup of the cheese. Top with remaining 1/4 cup of cheese. Bake at 350° for 30 minutes. Serve with crackers or Doritos.
Bake potatoes at 400° for 1 hour. In a medium saucepan, brown beef, onion and garlic. Drain fat. Add beans, salsa and pepper. Simmer, stirring occasionally, 40 minutes or until thickened. Cut an X in top of each potato. Fluff potato with fork and spoon beef mixture over each potato. Garnish with sour cream. Sprinkle with green onion and tomato. Serve with chips.
Combine hamburger, bread crumbs, onion, salt, pepper and evaporated milk. Press firmly onto bottom and sides of a 9-inch pie plate. Bake at 350° for 35 to 40 minutes. Spoon off drippings.
Mix. Beat until smooth. Store in airtight jar for up to 2 months. Bake at 350° for 35 to 40 minutes when ready to serve.
Mix all ingredients; pour into greased casserole and bake at 375° for 40 minutes. This recipe freezes well and can be prepared ahead.
Peel potatoes. Rinse under cold water. Into a large bowl filled with cold water, coarsely shred the potatoes and onion. In colander lined with paper towel, drain potatoes and onion. Wrap potatoes and onion in towel. Squeeze as much water as possible from them. In the same bowl, beat eggs. Add potatoes, onion, flour, salt and pepper. Toss until well mixed. In 12-inch skillet over medium heat in 1/3 cup hot oil, drop potato mixture by scant 1/4 cup into 4 mounds. Flatten each pancake and cook about 4 minutes on each side. Drain. Makes about 16 pancakes.
Stir while melting on low, Butter, Sugar and Milk. Bring to a full boil for 1 minute, no stirring. Remove from heat. Add Vanilla, Peanut Butter, Oatmeal and Walnuts. Mix well, place in pan sprayed with Pam. Refrigerate.
Boil noodles until done. Drain and add the tuna. Add the mushroom soup. Mix and add enough milk to make it smooth and not dry (probably about 4 cups). Bake at 350° for about 45 minutes, covered with foil. When bubbling, take foil off and add crushed potato chips on top. Bake about 10 to 15 minutes more.
Combine salad dressing mix with biscuit mix. Toss with seafood. In separate bowl, whisk together egg and milk. Add to seafood mixture, combining well. In deep fryer, heat 1/2-inch oil to 375°. Drop rounded teaspoonfuls of batter into oil, one at a time. Fry in batches until golden brown, 2 to 3 minutes, turning to brown on all sides. Remove with slotted spoon and drain on paper towels. Arrange on serving platter; garnish with lemon wedges and parsley. Serve with Spicy Party Dip.
Cut up onion, pepper, garlic and tomato. Heat up skillet with olive oil. Brown cut up ingredients in skillet. While browning, break eggs in bowl. Wet matzo under faucet and break up into bowl with eggs. Add splash of water to egg and matzo mixture; stir until mixed together well. Add spices and hot sauce; mix. Pour mixture over onion, peppers and garlic. Let cook until bubbles appear and bottom has browned. Flip over and brown other side. Serves 1 or 2. Enjoy!!
Crumble shrimp. Stir in mayonnaise, onion and salsa. Chill for 1 to 2 hours. Serve with crackers.
Brown ground beef with onion and drain. Put in crock-pot, along with tomatoes (cut up), tomato sauce, tomato paste, mushrooms and green pepper. Set crock-pot on high for 2 1/2 hours. Cook macaroni according to directions and drain. Add to crock-pot and cook for 1/2 hour. Serve with Parmesan cheese, if desired.
Combine eggs and milk; stir in bread crumbs, shredded carrot, chopped onion, snipped parsley, salt and pepper. Add the ground veal; mix well. Pat veal mixture into an 8 x 4 x 2-inch loaf pan. Bake in a 350° oven about 1 1/2 hours. Drain off excess fat; let loaf stand for 15 minutes before turning out of pan. Makes 6 servings.
Combine cooled melted margarine with coconut flavoring and egg. Combine Bisquick, potato flakes and sugar. Combine these 2 mixtures. Form into small balls and place on cookie sheet. Flatten with fork. Bake 12 to 15 minutes at 325°.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Sprinkle a little stuffing on top. Bake 1 hour at 350°. Cool and cut into squares.
Blend together and pour into deep dish pie crust. Bake at 425° for 10 minutes. Bake at 350° for 30 minutes.
Using a 9 x 13-inch pan, shred lettuce in bite size pieces in bottom of pan. Layer onion, green pepper, celery, peas (barely cook and cool first) and add other half of lettuce on top. Spread mayonnaise and sprinkle sugar, Parmesan cheese, and bacon bits before serving.
Mix all ingredients. For extra flavor, chives, parsley, onion, rosemary or marjoram can be added. Cover and bake at 350° for 30 minutes.
Preheat oven to 350°. Place the butter, Splenda Granular, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy. Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly.
Dissolve Jell-O in boiling water. Let strawberries thaw so they do not stick together in chunks. Mash bananas with fork. Mix all fruits together. Pour Jell-O over mixture. Pour 1/2 of mixture in a flat bottom dish. After it has congealed, pour 1 carton sour cream over mixture and then pour the rest of the mixture over that. Return to refrigerator to finish congealing. Makes 10 servings.
Saute onions, celery and bell pepper until clear; add Ro-Tel tomatoes and garlic powder and cook for 5 minutes.	Add mushroom soup and water; this is to be cooked a while longer. Soak bread in	water,	squeeze water out and break into small pieces; add to cooked mixture.	Then add crawfish or shrimp, rice and parsley. Cook 10 minutes; finally, pour into 2 quart buttered casserole and sprinkle top with bread crumbs and dot with margarine.	Bake uncovered at 450° until brown.
You will need a 20-gallon pot with a lift out basket (smaller, if you have a small group).
Cut pheasant into chunks; roll in seasoned flour. Brown in butter. Add onion soup mix (following soup directions on package). Add diced onion; bring to boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour or until tender. Serve over rice or mashed potatoes.
Brown meat. Spoon off fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Cook noodles and drain. Rinse. Combine remaining ingredients, except Mozzarella cheese. Place noodles in baking dish. Spread with 1/2 cottage cheese filling. Add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375° for about 30 minutes. Let stand 10 minutes before cutting into squares. May be prepared early and refrigerated. Allow 15 minutes extra or so for baking. May freeze, also.
Saute onion and green pepper in oil in large skillet over medium heat for 5 minutes. Break up and add meat. Cook and stir until meat loses pink color, about 5 minutes. Drain fat. Mix in salt and pepper and set aside.
Mix water and sugar until sugar is dissolved. Then add the rest so the oil and rest won't separate so much.
Break crackers along perforations into squares or rectangles. Wrap each bacon slice securely around each cracker, covering cracker entirely and tucking bacon ends underneath. Place wrapped crackers on rack of broiler pan. Bake in a preheated 350° oven for 30 minutes or until bacon is cooked. Drain on paper towels. Refrigerate (or freeze, if desired). Before serving, place on rack in broiler pan and reheat in a 350° oven. Drain again and serve hot.
Whip cream cheese until fluffy. Add milk. Fold in confectioners sugar. Add peanut butter and mix well. Fold in Cool Whip. Pour into pie crust. Freeze. Serve frozen. Serves 12 to 16.
Mix bread, sugar, vanilla and raisins. Add milk. Bake at 350° for 1 1/2 hours.
Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pout 1 cup half and half into mixing bowl. Add pudding mix and beat until well blended. Let stand 3 minutes. Stir in pumpkin and spices and mix well. Spread over cream layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts.