HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef and onions in skillet; cook until lightly brown. Stir in tomatoes, tomato sauce, chili salsa and taco sauce mix. Simmer 10 to 15 minutes. Grease casserole and cover bottom of baking dish with torn pieces of tortillas. Place layer of shredded cheese and meat sauce; repeat ending with meat sauce on top. Cover with rest of cheese. Bake at 350° until cheese bubbles.
Mix shortening, sugar and egg. Add flour, soda, baking powder and salt. Stir in raisins. Roll into balls the size of walnut. Place balls about 3 inches apart on ungreased cookie sheet. Flatten with a fork dipped in flour, making a crisscrossed pattern. Bake at 400° for 8 to 10 minutes. Makes 3 dozen cookies.
Cook broccoli in large saucepan according to package directions; drain. Add soup, milk, butter, salt and pepper. Heat thoroughly.
In small saucepan, bring vinegar and lime juice to a boil. Add sugar, salt, mustard, celery seed and paprika. Whisk in oil and onion. Chill. Put greens in bowl. Mix fruit and place on greens. Drizzle on dressing. Top with chilled dressing.
Cook spinach as directed on package. Drain spinach well and squeeze out excess water. Mix with sour cream and soup mix by hand. Add the scallions, cut small. Mix. Refrigerate overnight. Serve as a dip for raw vegetables (cucumbers, celery, carrots, broccoli).
Mix all of the ingredients together. Put in an airtight container and refrigerate for 24 hours. Shape into two rolls and bake at 350° for 1 1/2 hours.
Melt butter in large casserole. Grate potatoes and cheese. Mix together with butter, sour cream, onions, salt and pepper. Bake at 350° for 25 minutes, uncovered. Serves 8.
Thaw bread dough in microwave for 2 minutes on medium power. Roll out to a 10 x 12-inch rectangle. Do not flour surface. Sprinkle with garlic powder. Place half the pepperoni in rows on each rectangle. Sprinkle cheese over dough. Roll up like a nut roll, tuck ends under and place seam side down on greased cookie sheet and let rise a little more. Bake at 350° for about 1/2 hour or until golden brown.
Mix all ingredients in a large salad bowl. Pour over dressing. Chill. Marinate for 24 hours. Yields 18 to 20 servings.
Heat the oil to 375 degrees. Drain the crabmeat and reserve 1/4 cup of the liquid. Combine the reserved liquid with the baking powder. This will foam so be sure your container is large enough to handle it. Set aside. Combine the crabmeat, onion, Old Bay seasoning and egg. Mix well. Add the flour and mix. Stir in the baking powder mixture. Drop by tablespoons into hot oil Cook until puffs are browned on both sides. Drain well on absorbent paper. The puffs will look lacy due to the baking powder.
Brown hamburger meat and drain. Put meat back in frying pan and add seasoning mix. Prepare per directions on package. After completion of cooking time, place hamburger meat in casserole dish. Sprinkle 1/2 of cheese on top of meat. Add shredded lettuce, tomato or other veggies, if desired. Pour 1/2 of taco sauce over all. Sprinkle rest of cheese over mixture. Top with sour cream, black olives and rest of taco sauce. Use chips to dip salad.
Bake cake as	directed on package in a 10 x 15-inch jelly roll pan. Let cool. Prepare pudding as directed using 1 cup milk. Add cream cheese; mix well.	Fold in Cool Whip. Spread on cake and sprinkle pineapple, nuts and cherries on top.
Fry thick pork chops until brown. Add sliced potatoes and salt and pepper to taste. Cover with water and boil until water cooks down to gravy. Add more water while cooking if needed.
Melt butter and add Karo and sugar. Blend well. Bring mixture to a boil. Boil for 15 minutes, adding pecans and peanuts the last 10 minutes. Pour over popcorn. Spread on foil to cool. Once cooled, break apart and store in an airtight container.
Soak beans overnight; change water. Add soda and salt pork. Parboil until skins break. Put beans in bean pot; add the salt pork and onion. Add mustard, sugar and molasses. Cover with bean water. Bake all day or overnight in 250° oven which was preheated. Add water after about 6 hours if needed.
Stir all ingredients together and bake in a 350° oven for 45 minutes to 1 hour.
Bring chicken parts to a boil in a large pot with tight fitting cover with enough water to cover (at least 6 cups). About 20 minutes after chicken starts to boil, toss in potatoes and carrots, then about 5 to 10 minutes, toss in peas and chicken bouillon.
Grate about 6 potatoes on the fine side of your potato grater. Strain the grated potatoes through cheesecloth, squeezing fairly dry. Save the liquid and allow it to settle. Pour off the water and save the starch that settles in the bottom of the container. Add this starch to the grated potatoes and add one egg. Season with salt and pepper and add flour as needed, mixing well. Shape into balls and drop into boiling, salted water. Boil 15 to 20 minutes. Remove and drain. Pour milk and butter or fried bacon over snowballs and serve warm.
Saute onion in butter; add water and chicken seasoning. Bring to a boil, stirring until dissolved. Add noodles. Cook a few minutes (covered). Add broccoli. Cook 15 minutes. Now add milk and cheese. Cook and stir until cheese melts.
Layer chicken (broken or strips) and broccoli. Mix soup and all other ingredients together. Layer broken Ritz crackers, grated cheese, Ritz crackers on top and 1 stick melted butter. Bake 1 to 2 hours at 350°.
Mix all ingredients well and pour into a well-greased and floured pan. Bake at 350°. If you bake in a coffee can, bake 1 hour; if you bake in small loaf pan, bake 40 minutes.
Drain mushrooms, saving liquid. Melt butter in saucepan. Saute onion. Add seasoning and mushroom liquid. Blend in chicken soup and stir until smooth. Gradually add milk, stirring until smooth and thickened. In large bowl, mix rice, mushrooms, pimiento and cubed chicken. Pour into buttered casserole. Top with Cheddar and Parmesan cheese. Garnish with whole mushrooms and pimiento strips. Bake in a moderate (350°) oven for 30 minutes or until bubbly and lightly brown on top.
Cream butter, shortening and sugar. Add eggs, one at a time, and beat well after each. Add flavorings and mix. Add dry ingredients and beat well.
Cook pasta. Add salmon (drained and broken in large pieces). Add all other ingredients; toss gently.
Combine all ingredients in blender container. Cover and blend on high until smooth. Makes 2 (12 ounce) servings.
Cook all ingredients except eggs for 2 or 3 minutes or until mixture coats back of spoon. Then add eggs. Cook for 1 or 2 minutes longer. Do not boil.
Rinse chicken parts thoroughly in cold running water. Place in large soup pot and add cold water to cover chicken. Add vegetables and spices. Bring to a boil and simmer for 3 hours. Remove foam from top while cooking. After cooking, strain soup and discard all chicken parts. Cool overnight in refrigerator. Remove and discard fat. Soup can now be reheated and served or frozen in ice cube trays to add to gravy or other recipes, or freeze in portions for instant chicken soup. Add cooked noodles, if desired.
Combine all ingredients in bowl and mix with hands. Refrigerate 1 hour before serving. Serves 4.
Mix flour, nuts, sugar, butter and salt. Blend together and press into bottom of 13 x 9-inch baking dish. Bake 15 minutes at 350°. Let cool. Mix powdered sugar, cream cheese and Cool Whip; spread on top of first layer. Mix pudding and milk as directed and spread on top of second layer. Top with remaining Cool Whip and sprinkle with nuts. Refrigerate.
Preheat oven to 350°F (170°C). Butter a 2 1/2 to 3-quart casserole. Cook spaghetti in lightly salted water according to package directions. Put half of cooked spaghetti in bottom of prepared casserole. Sprinkle with half the sugar. Sprinkle half the grated cheese on top, then half the Ready Hamburger Mix, then half the mushrooms. Repeat layers. In a small bowl, combine tomato soup, milk and spaghetti sauce. Pour over entire casserole. If necessary, add more milk during baking to keep casserole moist. Bake 1 hour, until bubbly. Makes 6 to 8 servings.
Combine all ingredients in container of an electric blender or food processor. Top with cover and process 30 seconds. To store refrigerate mixture in a covered container up to 1 week or freeze in an airtight container up to 1 month. Makes 1 cup (88 calories per 1/4 cup serving).
Pour pie filling in a baking dish. Top with white cake mix, dot with butter over the cake mix. Bake at 350° for 20 minutes. Nuts may be added.
Remove meat from chickens, then add soup, vegetables, salt and enough evaporated milk to get desired thickness. Heat through and serve over rice, noodles, biscuits, mashed potatoes or pastry shell. Freezes well, too.
Bake in two layers. Cut into 4 layers. Place cut side up and frost with the following.
Cut up dried beef. Mix cream cheese, green onion tops, Accent, Worcestershire sauce and 1 package of beef. Roll into ball. Take other package of cut up dried beef and put on wax paper. Take cheese ball and roll in dried beef.
Place cubed chicken in 13 x 9 x 2-inch baking dish. Cook frozen vegetables, drain, then put on top of chicken. Sprinkle onion on top of vegetables.
Dissolve jello in boiling water. Add strawberries and pineapple with juice. Pour half of mixture in 9 x 13 pan and chill until set. Spoon sour cream over it and put remaining jello mixture on top. Chill. Serves about 15.
Cream the sugar and	oleo. Add eggs, one at a time, beating after each egg. Add wafers and milk alternately. Add coconut and pecans. Pour into greased	tube pan or 2 loaf pans. Cook at 325° for 1 hour and 15 minutes.
Mix and roll into balls. Fry in oil. Pour off all grease. Put soup plus 1 can water to cover meat balls. Simmer 15 to 20 minutes.
Drain all beans. Mix all ingredients in bowl.	Let set in refrigerator 6 hours. Serve.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until tender and lightly brown. Add remaining ingredients. Cook and stir until heated through.
Dissolve each Jello in 1-1/4 cups of boiling water, place in small cubed ice trays* and put in refrigerator. In a large bowl, dissolve unflavored gelatin in 1/4 cup of cold water. Heat pineapple juice to hot but not boiling, pour into unflavored gelatin and stir well, set aside to cool. Crush vanilla wafers, combine with sugar and melted butter, press one half of mixture onto bottom of pan. Fold Cool Whip into gelatin mixture. Remove Jello from refrigerator, fold into topping until well blended, pour into pan and sprinkle with remaining wafer mixture. Chill several hours.
Mix sugar and coconut; add condensed milk and melted butter. Roll into balls and chill.
Add all ingredients and mix well. Pour into unbaked pie shells. Bake at 325° for 30 to 45 minutes. Makes 2 small pies.
Mix flour, sugar, salt and baking powder. Add peanut butter and work into dry ingredients. Add one egg beaten with milk. Mix gently; do not beat. Bake 1 hour in a small loaf pan at 350°. Use straw to test for doneness. Top usually cracks.
In a saucepan, combine brown sugar, granulated sugar, evaporated milk and butter. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat.
Mix all ingredients except soda. Cook over medium heat, stirring constantly, until reaches 290° on candy thermometer. Add baking soda; mix until foams up. Cool 2 hours, then break into pieces.
Mix honey, mustard, curry powder and soy sauce. Wash chicken parts; pat dry and place in honey mixture. Marinate for several hours or overnight. Place chicken in baking dish. Pour marinade over chicken. Bake at 350° for 1 hour, covered, and 15 minutes longer, uncovered.
Cut shortening into flour until mixture is texture of corn meal. Add cheese and buttermilk. Roll out or drop into muffin cups. May add garlic powder to mixture. Bake at 450 degrees for 10 to 12 minutes.
Mix flour, cocoa, sugar, milk, egg yolks (save whites for meringue) and 1 teaspoon vanilla. Mix well with whisk. Cook on medium heat and add butter after mixture becomes warm. Continue beating with whisk until mixture is very thick. Pour in baked pie shell.
Peel and slice enough apples to fill quart jar. Multiply that amount by 6 to fill remaining jars. As apples are sliced, put them in large bowl with lemon juice and water to keep them from turning brown. When all are sliced, drain and pack in jars. In large saucepan, combine sugar, cornstarch, spices, salt and water. Cook until thick, stirring constantly. Pour over apples. Process in hot water bath for 20 minutes. To make pie, pour into unbaked pie shell. Add a few pats of butter and cover with crust. Bake as you would any fruit pie.
Brown and drain hamburger. Place in the bottom of a 3-quart casserole dish. Sprinkle with salt, pepper and onions. Pour soup over this and add beans and corn. Top with Tater Tots. Bake at 350° for 35 minutes.
Boil potatoes; drain. Add milk and chopped chives (or scallions or spring onions); mash. Serve with butter.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 3/4 cup pecans and bananas. Spoon batter into 3 greased and floured 9-inch round or square cake pans. Bake at 350° for approximately 20 minutes or until toothpick comes out clean. Watch closely to not overbake. Cool in pan 10 minutes. Remove from pans and cool completely. Frost cake layers and cake with cream cheese frosting. Sprinkle with 1/4 cup pecans on top.
Spray 4-quart saucepan with vegetable cooking spray. Over medium-high heat, heat 1 minute. Add beef, onion, green pepper, basil and oregano; cook until meat is brown and vegetables are tender, stirring to separate meat.
In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture. Roll in cornflake crumbs and set aside. Dip chicken into remaining milk mixture. Roll in the remaining cornflake crumbs and place in 2 greased 13 x 9 x 2-inch baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and star fruit, if desired. Yields 6 to 8 servings.
Cook raisins in water until soft. Drain off remaining water. Add to raisins the applesauce, beaten eggs, sweetener and oil. Mix well. Blend in soda, flour and spices and salt. Add vanilla. Mix well. Bake in 9x13-inch greased pan at 350 degrees for 35-45 minutes.
Cut butter into flour and sugar as in making pie crust. Pat into 12-inch pizza pan. Bake 15 minutes at 325°. Cool. Cream cheese well; add sugar, mix well. Fold in whipped cream. Spread over cooled crust.
Spray baking sheet with Pam. Spray both sides of each tortilla lightly with Pam. Place tortillas on baking sheet and broil until lightly toasted. Flip and toast other side. Heat oven to 350°.
Cream shortening and sugar. Add eggs and mix well. Add dry ingredients, alternating with milk. Mix well to make smooth batter. Spread on a large, well-greased pan and cover with pared and cored sliced apples. Other fruit may be used such as peaches. Sprinkle with crushed graham crackers and bake in moderate oven at 350° for 45 minutes. When cooled, sprinkle with powdered sugar.
Chop onions and saute in butter. Add flour to thicken, then the milk. Heat to a simmer while stirring regularly. Add shrimp and simmer until the shrimp are done. Season to taste with cayenne.
Slice unpeeled cukes. Place in gallon container. Add bell pepper and onion; toss. Combine sugar, vinegar, salt, turmeric, celery seed and mustard seed in bowl or jar; mix well. Pour over cukes; toss. Store, covered, in refrigerator. May add more cukes as used.
Blend ingredients in bowl. Place in greased 9 x 5-inch loaf pan and bake for about 45 to 50 minutes at 350°. Top will crack. Take from oven and let cool about 10 minutes, then turn out on rack.
Dissolve Jello in water. Add frozen orange juice. Let cool. Add pineapple and oranges. Let set until firm (use 9 x 13 pan).
Saute zucchini and mushrooms in butter in a large skillet until softened. Add tomatoes, spinach and salt. Simmer for 15 minutes. Mix in pasta.
Dissolve gelatin in boiling water. Stir in raspberries until thawed, then add applesauce. When gelatin sets, spread with sour cream/marshmallow mixture. Let stand several hours.
Cook chicken 45 minutes to 1 hour. Set aside and cool until meat can be picked. Save 1 1/2 cups broth. Melt butter in pan in microwave. Dump stuffing mix in pan with butter (both seasonings and crumbs). Stir until moist.
In mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoon into confectioner sugar. Roll lightly to coat. Bake at 350° for 10-12 minutes or until lightly brown. Yields 5-6 dozen.
Cook chicken breasts or whole chicken until tender. Chunk. Combine with cream of mushroom or chicken soup, chopped celery, mayonnaise, chopped onion and blanched almonds. Top with Pepperidge Farm dressing. Bake at 350° for 30 to 35 minutes.
Pour boiling water over frozen spinach (or fresh). Let water come to boil, turn off heat and let thaw. Drain and save juice. (Chop if fresh.) Fold spinach in with 3 hard-boiled, cut up eggs. Pour in ungreased casserole. Cover with more grated cheese and buttered cornflake crumbs. Bake 1/2 hour in 350° oven.
Cook noodles. Set aside. Brown chicken in oil. Remove and set aside. Add onion, green pepper and mushrooms. Saute 4 to 6 minutes. Stir in sauce, tomatoes, sherry, salt and pepper. Add chicken and noodles. Heat through. Serve.
Gradually add 4 cups of powdered sugar to cream cheese, mixing well after each addition. Add chocolate and vanilla; mix well. Chill several hours. Shape into 1-inch balls. Roll in nuts, cocoa or additional powdered sugar. Chill. Yields 4 dozen.
Preheat oven to 375°. Microwave potatoes until soft to the touch (about 7 minutes per potato). Pan saute emu sausage links on medium-high heat until heated (about 10 minutes). For a crisp shell, take potatoes out of microwave and place on center rack of oven for 10 to 15 minutes. Remove potatoes and cut down the middle lengthwise; squeeze both ends to open. Add butter, sour cream, salt and pepper. Mix thoroughly with fork. Pour melted cheese over top. Place sliced emu sausage on top and serve. This makes a nice meal all by itself or serve with green salad.
Heat oven to 350°. Melt chocolate and butter. Beat in sugar and eggs. Sift dry ingredients and stir in. Add nuts. Spread in 8-inch square pan. Bake 30 to 35 minutes until top has dull crust. Cool slightly. Make topping. Spread on brownies. When set, cut in 2 x 1-inch fingers. Makes 32 fingers.
Slice cucumbers and onions in large bowl. Heat vinegar, sugar and spices to boiling. Let simmer for 5 minutes. Pour liquid mixture over cucumbers. When cool, pour mixture into jars or 1 large container. Set in refrigerator. In 7 days, pickles are ready to use. Will keep for months.
Combine eggs, 2 cups sugar and vanilla in mixing bowl. Whip on medium-high speed until mixture is doubled in volume (about 1 hour). While this is being whipped, mix graham cracker crumbs with 1/4 cup sugar and blend in butter with fork or pastry blender. With back of a spoon, press mixture into bottom of a 10-inch spring-form pan to form crust.
Heat oven to 375°. Cut each cheese slice into 6 strips. Slit hot dogs to within 1/2-inch of ends. Insert 3 strips of cheese into each slit. Separate crescent dough into 8 triangles and roll each triangle around each hot dog. Place crescent dogs on ungreased cookie sheet, cheese side up. Bake 12 to 15 minutes or until golden brown. Enjoy!
Cook broccoli until just a little crisp. Combine potato soup and sour cream. Add to broccoli and mix. Pour into 1 1/2 quart casserole and sprinkle with Parmesan cheese. Bake at 300° for 1 hour. Serves 4 to 6.
Arrange first 4 ingredients in layers in an ungreased 3-quart baking dish; set aside. Pour applesauce in a small saucepan; cook, uncovered, for 5 minutes. Stir in sherry, cinnamon and nutmeg; pour over fruit. Dot with butter. Bake at 325° for 1 hour. Makes 8 servings.
In large glass bowl, mix margarine, peanut butter and chocolate chips. Microwave 3 to 4 minutes. Stir until smooth. Repeat 1 to 2 minutes if necessary. Pour melted mixture over the Crispix. Stir to coat. Let cool for 30 minutes. Dump chocolate mixture into a grocery bag. Add powdered sugar. Close bag and shake to mix. Store in refrigerator.
Mix hamburger, egg, onion soup mix, 1/2 cup rice and catsup. Make into meat balls. In a large pan, fry meat balls until brown.
Cream shortening and sugar. Beat eggs, one at a time. Alternate milk and dry ingredients. Bake in large pound cake pan at 350° for 1 hour and 20 to 30 minutes. (Sift all-purpose flour 3 times to equal cake flour.)
Drain pineapple well. If using pineapple spears, divide meat into 2 patties. Form around spears. If using pineapple rings, divide meat into 4 thinner patties; place a ring between 2 patties, sealing edges. Place burgers on rack 6 inches away from broiler unit; broil 5 minutes. Turn; broil 5 minutes more. Pour Spicy Sauce over burgers.
Cook rice until tender and dry. Mix all other ingredients and bake at 400° for 40 minutes. Will be a little shaky in center when taken out of oven. Raisins or coconut may be added, if desired. Delicious.
Mix all ingredients. Add sugar, cup for cup. Cook over medium heat until thick. Watch carefully. Do not let stick on bottom. Seal hot.
Cut chicken in small serving pieces; rub each piece with salt, oregano and garlic. Brown it in oil, then add ham, onion, tomatoes and pepper. Cover and simmer for 1/2 hour. Remove bones from the chicken and put it in the pot. Add water, capers and olives; cook for 5 minutes. Add rice; season to taste and simmer until the rice is tender. Garnish with peas, strips of pimento and grated cheese. The Asopao must be served immediately or it will dry out.
Saute the broccoli, onion and celery in butter. Mix all ingredients except rice. Put rice in bottom of buttered casserole. Put mixture on top. Sprinkle paprika over top. Bake at 350° for 35 to 40 minutes.
Wash potatoes. Boil potatoes in peeling, then drain and cube. Add 3 teaspoons salt, 6 tablespoons minced onion and 3 teaspoons wine vinegar to warm potatoes and let stand in refrigerator for 1 hour. Add celery, olives, parsley and mayonnaise.
Beat all ingredients until smooth. Bake 1 hour at 350° or 1 1/2 hours at 325° in greased loaf pan. Chopped nuts or dates can be added to batter. Can be baked in round cans for smaller loaves which make nice gifts. Adjust baking time. Freezes well.
Brown sausage. Drain; stir in remaining ingredients. Simmer 1 hour. Makes 3 quarts.
Sprinkle beef with salt and pepper. Brown meat in 1 tablespoon oil for 3 to 5 minutes. Pour off drippings. Add beef broth, thyme and bay leaf to pot. Bring to boil. Add 1/2 beef. Cover and simmer for about 45 minutes. Cut remaining beef in 1/4-inch thick slices to use later in Orange Beef. Add barley, onions and carrots to pot. Return to boiling. Lower heat and cook 15 minutes or until tender. Add celery and cook 5 minutes or until tender. Discard bay leaf. Cool.
In medium saucepan melt 1/4 cup butter. Add marshmallows and stir until dissolved. Pour into bowl with Rice Krispies and mix. Pour in glass dish and press down smooth. Ready to eat when cool.
Bring juice, honey and orange sections to a boil in a large nonaluminum pot. Boil 1 minute. Add pineapple and cranberries. Cook until cranberries pop and mixture thickens slightly. Ladle into half pint jars and seal. Makes 5 half pints.
Cut and wash leeks thoroughly. Drain. Saute in butter until tender. Set aside to cool.
Add sugar to crumbs and blend in melted margarine. Add coconut, nuts and peanut butter. Blend with hands and shape into small packed balls. Dip in chocolate, which has been melted over hot water. Place on wax paper to harden.
Beat eggs, milk and sugar until the sugar is melted. Add the can of Cheerwine, a dash of salt, whipping cream and the cherries, also the juice. Freeze.
Mix all ingredients, except carrots, with mixer. Mix in carrots with a spoon. Bake in rectangular pan at 350° for 45 minutes.