HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat (can use turkey) with onion and mushrooms. Spread in bottom of baking dish. I like to use a big iron skillet. Top the meat with a layer of frozen peas, a layer of Tater Tots and a layer of cheese. Add milk, salt and pepper. Bake, uncovered, for 35 to 40 minutes at 375°. Cheese should be melted throughout. This dish is a favorite with kids! Serves 6 to 8.
Mix beans with onion, brown sugar and liquid smoke. Bake in oven for 45 minutes at 350°.
Mix shortening, sugar, egg and molasses. Stir in 1 teaspoon of soda, dissolved in 1/2 cup of water. Sift in 3 heaping cupfuls of flour, salt, ginger and nutmeg. Bake at 400° for 7 to 8+ minutes.
Mix together shortening, honey, egg and molasses. In separate bowl sift together dry ingredients. Combine wet and dry ingredients. Chill dough for 1 hour. Roll 1/4-inch thick on floured surface. Cut with cookie cutter. Decorate with raisins, nuts, licorice and tiny candies. Bake at 375° for 10 minutes. Serves 24.
Cook chicken and dice into small piece. Mix chicken, green onion, softened cream cheese, and 1 cup sour cream. Divide mixture and put in 10-12 flour tortillas, roll and place seam side down in a baking pan (spayed with Pam). When ready to bake, mix 1 cup sour cream and Rotel - pour over enchiladas to cover. Bake at 350° for 30 minutes. Then cover with the 2 cups of shredded cheese. Put back in the oven for 5-10 minutes or until cheese is melted. ENJOY!!
Beat dry frosting mix, corn syrup, water and vanilla together in small bowl on low speed, scraping bowl constantly, until blended. Beat on high speed, scraping bowl occasionally, until stiff peaks form (about 5 minutes). Transfer to large mixer bowl. Gradually blend in sugar on low speed or by hand. Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store in airtight container. Makes 5 to 6 dozen pieces. Can be frozen in airtight container for up to 2 months.
Put 1 package jello in a small bowl with 2 cups hot water and stir. Do the second package of jello the same way in another bowl. Let each bowl of jello start to jell. Have the cream cheese at room temperature. Add carrots, pineapple, apple, pecans and salt to the first bowl of jello. Put cheese into second bowl of jello, whip until very creamy. Pour this bowl of jello mixture on top of the first bowl of jello. Chill until firm and serve.
Mix together margarine, sugar, eggs and vanilla. Sift flour and cocoa; add to mixture. Fold in nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Be sure to use large eggs.
Mix sugar and cornstarch; add water, stirring constantly. Add butter and salt. Cook, stirring, until the mixture is very thick. Beat the egg yolks and add some of the mixture. Return to the saucepan and cook 2 minutes. Cool. Add the lemon juice and rind, mixing it well, and pour the mixture into baked crust. Make meringue. Spread on pie, baking until lightly browned.
Mix pecans, flour and butter and spread on pizza pan. Bake at 350° for 15 minutes and cool. Mix Cool Whip, cream cheese and sugar. Spread over crust. Slice strawberries on this layer; cover with glaze. (You can put glaze, then strawberries if you prefer.) Refrigerate about 4 hours. Cut into pie wedges.
Combine all ingredients in large bowl. Chill for several hours. Serves 4 to 6.
Mix crushed pretzels, butter and 4 tablespoons sugar and pat into 9 X 11 pan. Bake at 400° for 8 minutes. Cool. Cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread over cooled pretzel mixture. Prepare jello, using 1 3/4 cup boiling water. Stir jello into frozen strawberries. Chill until beginning to set. Pour on top of cream layer and refrigerate until firm. May use other flavors such as black cherry, raspberry, etc.
Butter or spray Pam on bottom and sides of a large oblong baking dish. Combine potatoes, sour cream and soup in a large bowl; salt and pepper to	taste.	Put in baking dish and spread evenly. Cover top with shredded cheese.	Bake at 350° for 1 hour and 20 minutes.
Blend first 3 ingredients. Add shortening. Mix with a fork. Mix separately the vinegar, egg and water. Add to flour. Chill 15 minutes. Roll out. Makes 2 (9-inch) pies or 4 single crust pies. May be frozen if well wrapped.
Cook chicken in salted water, 25 to 30 minutes, until tender. Drain, saving stock. Bone the chicken and cut meat into bite-sized pieces.
Put oil, self-rising flour and seasonings in skillet and stir over low heat until flour is brown. Add tomatoes and water. Stir. Place lid on skillet and simmer on low heat until consistency you like. May have to add more water if too thick.
Cook ground beef, onions and garlic in a Dutch oven until beef is browned, stirring to crumble. Drain in a colander. Return beef mixture to Dutch oven and add remaining ingredients except beans, stirring well. Bring to a boil. Cover. Reduce heat and simmer 40 minutes. Add beans; simmer, partially covered, 20 additional minutes. Makes 6 to 8 servings.
Combine chicken broth, corn and chicken in large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot. One cup serving has 156 calories.
Melt margarine in a large heavy saucepan over low heat. Add flour, mustard and red pepper. Cook 1 minute, stirring constantly, with wire whisk. Gradually add milk and stir well. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Add 3/4 cup Cheddar cheese, 1/4 cup Swiss cheese, salt and pepper, stirring until cheese melts. Stir in cooked macaroni. Pour into a 2-quart casserole. Sprinkle with remaining Cheddar cheese. Cover and bake at 350° for 30 minutes. Let stand, covered, 10 minutes before serving. Yields 12 servings.
Beat oil and honey together. Add eggs and mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water. Mix until smooth.
In a 1-quart casserole, stir soup and soy sauce until smooth. Mix in 1/2 can onions, beans and pepper. Bake in a 350° oven for 20 minutes or until bubbling. Top with the rest of the onions. Bake 5 minutes more.
Mix ingredients together. Heat at 350° for 20 minutes. Serve hot with tortilla chips.
Combine sugar and flour and place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip tomato slices into egg mixture; then dip into bread crumbs. In a skillet heat margarine and oil over medium-high heat. Fry tomatoes until brown on each side.
Mix all ingredients well. Press into an angel food pan or Bundt pan. Let set, covered, overnight. Unmold.
Combine all ingredients except crescent rolls. Brown well until all pink disappears. Separate crescent rolls. Cut each section in half lengthwise with scissors. Place 1 teaspoon mixture in triangle. Roll up. Place on ungreased cookie sheet. Bake at 375° for 12 minutes or until lightly browned. These may be frozen and heated in the microwave.
In double boiler, combine Velveeta cheese, soup, chiles, pimentos and milk. Brown ground beef and drain. Grate Longhorn cheese. Chop onion. Wrap the ground beef, cheese and onion in flour tortillas and pour the cheese mixture over this in a casserole. Bake at 350° for 30 minutes.
Mix in large pot; heat to blend in flavors. Store in refrigerator. Makes 1 gallon of sauce.
Preheat oven to 400°. Sift flour and sugar together. Add remaining ingredients. Stir until mildly lumpy. Do not overmix. Spray 4 muffin pans with nonstick spray. Fill 2/3 full. Partially fill remaining cups with water. Bake until golden brown, about 20 minutes. Remove to wire rack.
On ungreased cookie sheet take crescent rolls apart, arrange into a circle and seal edges. Cook onion and hamburger until brown. Drain fat. Add tomato sauce and chili powder. Simmer 10 minutes. Put layer of cheese on crust. Add meat to top of cheese. Bring edges over top. Use leftover crescents to complete top of pie. Seal completely. Bake 30 to 40 minutes.
Blend cream cheese, pudding, milk and Cool Whip. Put in sand pail in layers pudding/crumbs/pudding, etc. End with crumbs on top to look like dirt. May add gummy worms (optional).
Chop cabbage, carrots, green pepper and onion; combine vegetables in a large mixing bowl. In a tight lid fitted jar, mix vinegar, sugar, salt and spices. Shake well and pour over vegetables, tossing until well coated. Refrigerate, covered, about 2 hours before serving. Makes 6 to 8 servings.
Pour half of milk into bowl. Add pudding; beat or shake 1 minute, or until it is smooth. Add the rest of the milk, ice cream and flavorings. Beat 1 minute more and serve.
Beat cheeses at medium speed with electric mixer until smooth; add garlic and next 3 ingredients. Beat well. Gradually add beer; beat until blended. Chill 1 hour. Serve with crusty bread or crackers. Yields 2 1/2 cups.
Cook carrots and drain. Cool. Cut onion and bell pepper and mix with carrots. Mix other ingredients together and pour over vegetables. Cover and marinate for 12 hours or more. Will keep up to 2 or 3 weeks.
Combine all ingredients in screw-top jar. Cover and shake well. Chill before serving.
Rinse potatoes thoroughly. Cut into French fries leaving peel on. Place in heavy duty aluminum foil. Sprinkle with seasoning and put a generous amount of butter in the packet. Seal carefully. Place over coals and cook for about 15 minutes or until tender. Great with grilled hamburgers, steak, etc.
Mix. Bake in 9x13-inch pan at 350° for 40-45 minutes. Can be made the night before and refrigerated until time to bake.
Sift flours, salt and baking soda together into a large bowl. Stir in oats. Make a well in the center. Pour in buttermilk and stir with a wooden spoon until mixture comes together to form a soft, moist dough (if dry, add a few tablespoons of buttermilk). Turn dough out onto a lightly floured surface and form it into a large, rounded disk about 8 inches in diameter. Cut a deep cross through the dough with a sharp knife, cutting the disk almost in quarters.
Beat cream cheese, sugar and milk in large bowl until smooth. Gently stir in Cool Whip. Hold cupcakes, top sides down, in palm of hand. Spread Cool Whip mixture on bottom and sides. Press coconut onto frosting. Place cupcakes, top sides down, on serving platter. Drizzle with melted chocolate. Refrigerate for at least 1 hour. Store leftovers in refrigerator. Makes 24.
Cut tamales lengthwise; line pan. Saute oil and onions. Add chicken, chiles, tomato sauce, water, salt, oregano, corn, olives and sour cream. Pour over tamales and top with cheese.
Lightly mix real mayonnaise and flour in saucepan. Gradually blend in broth, milk, onion, salt and pepper. Cook over low heat, stirring constantly until thickened. Mix in chicken. Arrange broccoli in bottom of greased 8 x 8-inch baking dish. Cover with chicken mixture. Sprinkle with paprika. Bake at 350° about 25 minutes or until thoroughly heated. Makes 4 servings.
Select tender young polk greens and some tender stalks, not over 6 or 7 inches tall. Cut the stalks into small pieces and clean the greens well, rinsing several times. Parboil and discard the water. Add fresh water and cook until almost tender. Fry bacon until crisp. Remove from skillet and set aside. Add greens, salt and chopped onions to the bacon drippings. Cook over low heat for about 25 minutes. Serve with fried salt pork and corn pone.
Melt shortening and chocolate. Stir in sugar, eggs, vanilla and applesauce. Blend together flour, baking powder and salt. Mix with first ingredients and stir in nuts. Spread batter in greased 10 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix crabmeat with cream cheese. Place on platter. Make depression in middle of dip and pour cocktail sauce into it. Serve with crackers.
Combine the nuts and melted butter and toss until the nuts are evenly coated. Spread in a baking pan and bake for 15 minutes in a 350° oven. Mix the chili and cumin together in a bowl. Add the nuts and stir well to coat. Return the nuts to the baking pan and bake for another ten minutes. Drain on paper towels before serving. Makes four cups.
Line bottom of a large baking dish with cake pieces. Stir boiling water into gelatin pieces in a medium bowl until dissolved. Stir in cold water. Pour over cake pieces. Top with strawberries, saving some for garnish.
Crust: Stir together crushed wafers and butter. Press mixture evenly over the bottom and 1-inch up the side of a 9-inch spring-form pan. Place the pan in a shallow baking pan.
Soften yeast in water. Heat mandarin juice just to lukewarm. Add sugar, salt, mandarin peel and butter. Add egg, half of flour and softened yeast. Beat until well blended and thick. Add remaining flour and mix to moderately stiff dough. Turn out and knead lightly on floured board just until dough smoothes out and forms ball. Cover with dampened cloth; let rest 20 minutes.
Beat egg yolks and 1 whole egg until creamy. Add sugar, salt, nutmeg and syrup. Beat well and add melted butter. Mix thoroughly and then add vanilla. Pour into unbaked pie crust. For the first 15 minutes, cook at 375°, then cook at 300° until pie is firm. Remove from the stove. Make meringue and spread on pie.
Combine onion, celery, green pepper and beef in a large skillet. Brown slowly, stirring constantly. Do not burn. When lightly browned, add flour; mix well. Add carrots and milk. Stir until hot. Pour into baking dish. Top with mashed potatoes; spread to cover. (Use your leftover mashed potatoes and roast beef.) Bake at 350° until brown.
Combine tuna, salad dressing, vegetables and pepper. Mix. Spread on muffin halves and top with cheese. Broil until cheese begins to melt.
Mix margarine, sugar and milk in 2 1/2 to 3-quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into a greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Sift dry ingredients into bowl and add all ingredients, except eggs and orange rind. Beat with mixer 2 minutes, then add eggs and orange rind and beat 2 more minutes. Pour in greased loaf pan and bake 45 to 50 minutes at 350°.
Mix all ingredients in a saucepan. Cook slow, stirring constantly. When thickens, add vanilla. Cook before you bake cake, then it will be ready to put on baked cake.
Mix together in a saucepan. Add juice from large can crushed pineapple. Cook until thickened. Add crushed pineapple and spread over yellow cake or between layers of coconut cake.
Mix together all ingredients. Drop by teaspoon onto cookie sheet. Bake 10 minutes in 350° to 375° oven. When cool, sprinkle with powdered sugar.
Mix sugar, flour, salt and cocoa. Add milk and oleo. Add eggs, one at a time, beating after each egg. Add vanilla and pecans. Bake at 350° for 30 minutes or until done. This recipe makes 3 (9-inch) pies and freezes well.
Put first 4 ingredients into pot. Constantly stirring, boil for 1 minute. Remove from heat. Add vanilla, oatmeal and nuts, stirring briskly. Spoon cookies onto wax paper.
In medium saucepan, bring 1/2 cup of water to boiling. Add broccoli and onion. Cover and simmer about 5 minutes or until broccoli is crisp-tender. Do not drain. Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes or until heated through. Add more milk if too thick for your liking.
Mix oats, boiling water and margarine and let stand 20 minutes. Mix the remaining ingredients together. Add to the oatmeal mixture and beat well. Bake at 350° for 35 minutes. Use a 13 x 9 x 2-inch pan.
Mix self-rising flour, margarine and pecans and pat it out in a 13 x 9-inch pan. Bake at 350° for 15 minutes and let it cool.
Mix as for any casserole; bake on low in oven about 1 hour. Top casserole with cheese when nearly done. Bake just long enough to melt cheese.
Sift together the flour, baking powder, baking soda and salt. Set aside. In large bowl, cream butter; add the egg and beat. Beat in honey and then the carrots. On low speed, add dry ingredients and then the oatmeal. When thoroughly mixed, stir in raisins and walnuts. Place dough by teaspoonfuls about 2 inches apart on cookie sheet. Bake about 15 minutes at 350°. Cookies are done when golden colored and the tops spring back if touched with fingertips.
Combine cooked bacon, mushrooms and mayonnaise. Stir well. Set aside. Separate crescent rolls into 4 rectangles. Press perforations together to seal at seams. Spread softened cream cheese over each rectangle leaving 1/4 inch margin on one long side and no margins on other sides. Spread 1/4 bacon mixture evenly over cream cheese. Roll dough up jelly roll fashion. Pinch seams to seal. Place in freezer to chill for easier cutting. Remove and cut into 1/2 inch slices. Brush each slice with egg white and sprinkle with poppy seed. Bake at 375° for 9 minutes until lightly browned. Yield: 36 appetizers.
Combine milk and eggs and mix well. Roll chicken in flour mixture; dip in egg batter. Roll in cracker crumbs. Cook until brown; reduce heat. Cover and cook 30 to 45 minutes longer. Remove lid; turn heat back up to crisp.
Mix butter, sugar and vanilla together. Gradually stir in flour and walnuts. Chill dough. Shape into marble size balls. Bake on ungreased cookie sheet until firm, but not brown. Roll gently in 10x sugar. Cool; roll again. Bake at 350° for 15 to 17 minutes.
Mix browned hamburger, corn and green beans in casserole dish. Add mushroom soup diluted with a little water. Mix well. Cover top of casserole with cheese slices. Layer Tater Tots over cheese slices. Cover with foil. Bake 1 hour at 350°.
Mix together all dry ingredients. Add eggs, milk and honey. Mix. Add margarine. Mix well. Grease pan with Pam or oil. Pour mix into pan. Bake for 25 to 30 minutes at 350°.
Heat undiluted chicken rice soup and gelatin until dissolved. Fold in mayonnaise, tuna and celery. Pour into mold; refrigerate and enjoy!
Blend margarine into cake mix. Spread into a 9 x 13-inch ungreased pan. Bake this mixture for 10 minutes at 350°. Remove from oven and put peaches on top. Sprinkle sugar and cinnamon on top. Also, add nuts if you want. Take egg and beat it into sour cream; drizzle over top of peaches. Bake at 350° for 25 minutes. You can also make this with other kinds of fruit. Great with blueberries.
Wash chicken and dry with paper towel. In a big (3-quart) saucepan, heat oil; saute garlic until brown. Add onions and ginger; saute 3 minutes more. Add chicken, salt, m.s.g. and patis. Saute until chicken is light brown. Add rice; cook, stirring, for 3 to 5 minutes. Add water and bring to a boil. Lower heat and cook, covered, for 30 minutes or until the chicken is tender. Add a dash of pepper to taste. Remove from heat and garnish with green onions and toasted garlic chips, if desired.
Brown ground beef and drain. Combine all ingredients and cook in crock-pot or microwave until cheese melts. Serve with tortilla chips.
In a small bowl, combine steak sauce, soy sauce and garlic. Pour marinade over steak in a nonmetal dish. Cover and refrigerate for 1 hour, stirring occasionally. Remove steak from marinade; reserve marinade. In a large lightly oiled skillet over medium-high heat, stir-fry 3 to 4 minutes or until steak is no longer pink. Remove steak with a slotted spoon; keep warm.
Butter a large baking sheet. For the base of each butterfly, sprinkle about 1/2 teaspoon nuts in a small circle on a baking sheet. Measure 2 inches between circles. Make each butterfly's wings by arranging 2 pretzels together on top of nuts. Set aside baking sheet.
Mix eggs, milk and seasoning well. Toss cheese in flour. Add to milk and egg mixture along with bacon. Pour into crust and bake at 350° for 40 to 45 minutes. Let set 10 minutes before serving.
In sterilized quart jars, pack cabbage (not tight). Drain excess water. Heat water, vinegar and salt, but not boiling. Pour over cabbage and seal. Store in a dark place for 3 or 4 weeks.
Mix sugar, vinegar, egg, salt and pepper. Add to hot bacon grease and heat to boiling. Cook 1 minute. Pour warm dressing over lettuce. Sprinkle bacon bits over lettuce.
Combine 1 teaspoon peel, 1/2 cup orange juice and 1/2 cup sugar. Heat and stir until sugar dissolves. Add 1 cup orange juice; cool. Drizzle over top, bottom and sides of cake. Combine whipping cream with 1/4 cup sugar and 1 teaspoon orange peel. Beat until stiff peaks form. Fold into the sour cream until blended. Spread evenly over top and sides of cake. Chill several hours. (Sour cream in the frosting gives an unusual tang.)
Cut pocket in each chop; season with salt and pepper. Combine corn, crumbs, onions, 1/2 teaspoon salt, thyme and sage. Spoon the stuffing lightly into chops. Arrange chops in single layer in 13 x 9 x 2-inch baking dish. Cover tightly with foil. Bake at 350° for 30 minutes. Meanwhile, drain syrup from apricots into medium saucepan; stir in steak sauce and the 1 teaspoon salt. Boil uncovered until reduced to 1/2 cup. Stud apricots with cloves. Uncover chops (do not turn) and bake 45 minutes longer. Add apricots to baking dish. Brush chops and apricots with glaze. Bake uncovered 25 minutes more.
Marinate the pork loin in the oil, garlic, rosemary, bay leaf, white wine, salt and pepper for 2 to 3 hours. Place loin on a rack in a roasting pan, season with more salt and pepper and baste it with the marinade. Roast at 450° for 15-20 mins. until browned. Turn heat down to 300° and roast for 45 mins. to 1 hour. Internal temp. should be 135° on meat thermometer. Baste with marinade frequently during roasting. You can put sauerkraut or potatoes or both in the pan under the rack to cook in the pork juices. (I use new potatoes cut in half.)
Beat together sugar, margarine and vanilla. Add flour and potato chips. Drop on ungreased cookie sheet. Bake at 350° for 10 minutes. Cookies do not spread when baked so you can put them close together.
Mix all ingredients together. Store in a sealed container. Add to hot water in amount to suit your taste. Will stay indefinitely in a sealed container.
Remove sausage from casings. Crumble sausage and beef into 4-quart casserole. Stir in onion and garlic. Cook, covered, on high 8 to 10 minutes until meat loses its pink color, stirring twice during cooking. Spoon off and discard drippings. Into casserole, stir tomatoes and remaining ingredients. Cook, covered, on high 20 to 24 minutes until peppers are tender; stir twice during cooking. Let stand, covered, 5 minutes. Makes 6 servings.
Blend Vitamin C tablets, then add other ingredients with lecithin last. Blend together well.
Sift flour and measure. Sift flour with baking soda and salt into mixing bowl. Add butter, sugar, brown sugar, egg, vanilla and milk; mix until smooth. Add oats and stir until mixed.
Chop broccoli, pepper and onions; crush noodles and mix all together. Add sugar, vinegar, oil flavor packages and pour over broccoli mixture. Place in refrigerator overnight, will keep a week. The longer it sets the better it gets.
Wash and stem plums. Add 1 cup water to 1 quart fruit. Bring to a boil. Add 3 to 4 cups sugar to 1 quart of fruit juice. Stir until dissolved. Simmer 20 minutes until jelly stage is reached.
The cheese must be cold. Cut Camembert into small wedges. Lightly coat wedges in flour. Dip each wedge in slightly beaten eggs and coat in bread crumbs, then refrigerate. Cheese can be prepared several hours before frying. Fry until golden in very hot cooking oil for about 1 1/2 minutes. Drain briefly on paper towels. Serve hot as cocktail snack or as a light dessert with toast and your favorite jam.
Heat cider to boiling point. Tie spices in cheesecloth and simmer in cider for 3 minutes. May be served at once or cooled and reheated when needed.
In a small mixing bowl, stir together yogurt and cranberry-orange sauce. Place in freezer for 10 minutes to chill. Core and cut pear into wedges, then core and cut apple into wedges on lettuce-lined plates. Dollop with chilled yogurt mixture. Serves 4.
Combine first 3 ingredients in a large mixing bowl. Beat at medium speed of electric mixer until blended. Add eggs and vanilla, mixing well.