HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions. Add potatoes and eggs. When eggs are done, add cheese. Fry tortillas. Place egg mixture inside and serve.
Have cheeses at room temperature. Place cheeses in small mixing bowl; beat until blended. Beat in deviled ham; stir in olives. Chill until almost firm. Shape into two 8-inch logs; roll in pecans. Serve with crackers.
Stir together flour, soda, salt and cocoa. In a separate bowl, cream together shortening, vanilla, sugar and egg. Add dry ingredients and milk; blend. Drop batter from teaspoon 2 inches apart on ungreased baking sheet. Bake at 350° for 8 minutes. Remove from oven; top with 1/2 marshmallow and return to oven for 1 minute. Cool slightly and frost over marshmallow with Chocolate Frosting.
Chop peppers in blender. Add sugar and vinegar. Boil hard for 10 minutes. Remove from heat and let stand for 10 minutes. Add Certo and stir well. Pour in jars and seal. Makes 3 pints.
Use your imagination and add ingredients to your liking. Using blender, add all dry ingredients. Slowly drizzle olive oil into blender, do not pour olive oil or it will curdle. This thickens the mayonnaise. If desired, sprinkle with pumpkin seasoning.
Mix broccoli, cheese, onion and pepper in pie plate. Beat remaining ingredients until smooth and pour over vegetables. Bake at 400° until knife comes out clean. Let stand 5 minutes before cutting.
Use 1 cup hot water to dissolve Jell-O. Add juice from the cherries. Then add wine, pecans and cherries. Mold and chill.
Cut top off rolls. Blend butter, mayonnaise, mustard, onion and poppy seed. Spread on top and bottom of rolls. Layer ham and cheese. Wrap in foil. Heat at 400° and cut. Great for parties!
In skillet, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Lightly brown rice and cook onion with garlic in drippings until tender. Add juice, water, pepper and salt. Cover; simmer 25 minutes or until done. Stir occasionally. Garnish with bacon and cheese. Makes about 4 cups.
Set out cream cheese to soften. Chop beef and onion tops into small pieces. With your hands, mix all ingredients, except pecans, and form a ball. Spread pecan chips on wax paper and roll cheese ball over nuts to cover. Serve with your favorite crackers.
Toss noodles in the 2 tablespoons oil. Add the rest of ingredients; pour into a lightly greased crock-pot. Mix well. Cook on low for 3 hours in crock-pot, stirring every 30 minutes until done.
In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pine nuts and olive oil and process until smooth, scraping down sides one or two times. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter. Add 2 tablespoons of the boiling water in which pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 to 2 seconds. The sauce is now ready for the cooked pasta. Serves 4 to 6 for 1 pound thin pasta.
Grate cheese. Set sausage and cheese at room temperature for approximately 1 hour to soften. Mix cheese and sausage, gradually adding Bisquick mix, until all ingredients are mixed well. Roll into balls. Bake at 375° about 20 to 30 minutes or until golden brown.
Scald milk and butter together. Add to beaten eggs, sugar and flour mixture.	Add vanilla and stir. Pour	into unbaked pastry shell. Sprinkle with coconut over top and bake 20 minutes at 400°.
Combine and mix cold water and corn meal. Add 1/2 teaspoon salt to boiling water. Add cornmeal mixture, stirring constantly. Bring to a boil. Partially cover pan; cook slowly for 7 minutes, stirring often. Line bottom and sides of a greased 2-quart casserole with cooked mush.
Cream butter. Add sugar. Beat eggs well and add to creamy mixture, then add sifted flour. Pour into long rectangular pan. Bake at 300° for 30 to 40 minutes. Let sit awhile. Real chewy.
Mix chicken (cooked turkey or ground beef may be used), soup, tomatoes and seasonings. Layer, starting with chicken mixture, then tortillas, then cheese in ovenproof casserole. Bake at 350° until cheese is bubbly. Serve with sour cream and a lettuce and tomato salad.
Saute sausage until cooked. Set aside to cool. Put eggs, spinach, Ricotta cheese, Parmesan cheese, onion, parsley and pepper in blender and mix. Add cooled sausage. Cook shells in boiling salted water about 15 minutes. Fill cooked and cooled shells with about 1 tablespoon of sausage mixture. Put shells in a 9 x 13-inch pan, then pour Ragu over shells (don't drown them). Sprinkle with Parmesan cheese and grated Swiss cheese. Bake 30 to 40 minutes in 350° oven. U-uhm good!!
Mix all ingredients except shortening, chili sauce and jelly well. Shape into balls and brown in shortening (can also bake in 375° oven for 20 to 30 minutes or until brown). Heat chili sauce and grape jelly over low heat in crock-pot. Add meatballs and simmer for several hours, stirring occasionally. Yields approximately 50 meatballs.
Mix all ingredients together in blender at High speed for 2 minutes. Store in airtight container. Use 3 tablespoons per cup of boiling water.
Cut each chicken breast in half. Cut 2 breast halves into 3/4-inch chunks. Cut remaining 2 halves crosswise in 1/8-inch thick slices.
Cream butter and sugar with mixer. Add eggs and beat well. Bring the Coke to a boil with cocoa; add vanilla to butter mixture, then add the buttermilk, flour and baking soda. Add marshmallows last. Batter will be thick. Pour into a well sprayed 13 x 9 x 2 baking dish or pan. Bake at 350° until cake tests done, about 20 to 30 minutes.
Melt butter. Mix in oatmeal and brown sugar. Pat mixture in a greased 9-inch square pan. Bake for 20 minutes at 350°.
Cook the spinach in boiling water, uncovered, for 5 minutes. Cool it and squeeze the water out of the spinach. Mix the rest of the ingredients together. Add the spinach to the liquid mixture and marinate it. Put it in the refrigerator. Serve it cold.
Cream butter and sugar until smooth. Add flour and egg yolk. Continue mixing. Lastly, add vanilla and nuts. Mixture should be very stiff. Roll in balls, about an inch in size, or make in any shape desired. Bake at 375° for 12 to 15 minutes.
Preheat oven to 350°. Cook shells according to box directions. Cut up chicken. Combine sour cream and soup and divide into 2 equal amounts. Add chicken to 1/2 of soup mixture. Stuff shells with this mixture and place in baking dish. Saute onion and mushrooms in chicken broth until tender, then add to remaining soup mixture. Pour over stuffed shells. Bake at 350° for 15 minutes. Sprinkle cheese over top and bake 5 more minutes or until cheese is melted.
Boil chicken until tender and cut into bite size pieces. Put back into broth. Add 1 can cream of chicken soup, salt and pepper. Cut 8 to 10 flour tortillas into small pieces and add to boiling broth; reduce heat and simmer for 30 minutes.
Chop apples into bite size pieces. Mix ingredients, along with apples. Refrigerate for several hours. (Adjust to taste.)
Put the cheeses in a 9 x 13-inch pan sprayed with Pam. Add the green chilies on top of the cheese. Mix flour, eggs and milk. Pour over cheese. Bake at 350° for 40 minutes. Let stand; cut into squares.
Combine the soup and the milk. Cut an onion into eighths. Add the frozen chopped broccoli to soup. Bring to a boil. Reduce heat and cook until the broccoli is tender.
Cook spinach and onion according to package directions. Drain well, pressing out excess liquid. In a bowl, combine eggs, cheeses, salad dressing and butter. Stir in spinach and muffin mix. Cover and chill 1 hour or until easy to handle. Shape into 1-inch balls; arrange on cookie sheet. Cover; chill until serving time (or place in container and freeze). Bake in 350° oven for 10 to 12 minutes for chilled puffs or 12 to 15 minutes for frozen puffs or until light brown. Serve warm. Makes about 50 puffs.
Place 1 piece of candy on each cracker. Microwave, 4 crackers at a time, on High for 45 seconds to 1 minutes, until chocolate starts to melt. Place 1 marshmallow on each cracker. Microwave 15 to 30 seconds until soft. Top each with spoonful of cherry filling. Repeat. Makes 8 servings. Try this recipe with other pie filling/toppings; such as raspberry, blueberry, strawberry and peach.
Bake all ingredients at 350° for 1 hour or until golden brown. Serves 4 to 6 adults.
Combine milk in mixing bowl with flour and meal (use enough meal to make batter smooth, not too thick). Turn into hot skillet. Drop in hot oil by spoonfuls. Comes out in pieces.
Cook squash and drain.	Beat eggs, slightly. Mix all ingredients together, except potato chips.	Place into a 9 inch x 13 inch pan that has been sprayed with a vegetable spray.	Top with potato chips.	Bake at 350° about 30 minutes.
Drain and cool the carrots, then slice thinly. Mix the other vegetables with the carrots. In a saucepan, mix together the remaining ingredients and boil. Pour the dressing over the vegetables and chill. The longer it marinates, the better the taste.
Beat shortening, sugar, salt and eggs. Add milk, water, soda and vanilla. Sift together flour, baking powder and cocoa. Gradually add flour mixture with other ingredients. Bake approximately 5 to 8 minutes at 350°.
Place meat in large pot. Fill pot with water to cover meat. Bring to a boil. Cover and cook on low 5 to 6 hours, until very tender. Remove meat from broth and let broth cool. Remove meat from bones and tear into bite size strips. Place broth in refrigerator or freezer to allow fat to come to top. Remove and discard the fat.
Cook zucchini in salt water until tender. Cool. Cut zucchini in half lengthwise. Scoop out some of the center (not too much). Saute onion and butter, then add scooped zucchini and cook until like paste. Add sour cream and cheese. Fill shells. Place in baking dish. Bake at 425° for 15 to 20 minutes.
Preheat oven to 375°. Cover a baking sheet with foil. Mix dry ingredients. Dip chicken in buttermilk and then in dry mixture. Place on pan and bake 45 minutes.
Melt butter and brown sugar together; bring to a boil. Boil for 7 minutes; stiring constantly. Grease a 9 X 13 pan; place 1 1/2 c. nuts in bottom. Pour brown sugar mixture over nuts. Put chocolate chips on top and let melt. Spread around and sprinkle remaining nuts on top. Cut while still warm; then chill in cool place.
Cook frozen Brussels sprouts according to instructions. While sprouts are cooking, brown bread crumbs in margarine.
Place spareribs in bottom of crock-pot. Add remaining ingredients. Simmer 6 to 8 hours on low-medium heat. Serve with crusty rolls.
Dissolve soap in warm water. Stir in food coloring, if desired. Put a small amount of bubbles in a can for each child. Blow bubbles with straws.
For one cup of red beet juice, use 1/2 cup of vinegar and 1/2 cup of sugar. Stir until sugar is dissolved and then heat to slow boil. Pour juice on eggs.
Mix together butter, sugar, cracker crumbs and peanut butter. Roll out into small balls and chill. Melt paraffin and chocolate chips in double boiler. Using toothpick, dip balls into chocolate and paraffin and place on waxed paper to set.
Combine all ingredients thoroughly. Shape into 2 or 3 balls and refrigerate. Best if mixed a day ahead of time. Can be frozen if covered tightly.
Bake pie crust at 450° for 8 to 10 minutes (until lightly browned). Set aside. Bring wine and cinnamon to a boil in a 10-inch skillet. Add pears; reduce heat, cover and poach for 10 minutes. Turn over; continue until tender. Remove from wine; set aside. Combine rice with half and half, sugar, butter and salt in a 3-quart saucepan. Cook over medium heat until slightly thickened. Add eggs and vanilla; cook 2 minutes. Pour into pie crust. Cut lengthwise slits in pears and fan over pudding. Bake at 350° until pudding is set.
Soften cream cheese in lemon juice. Add shrimp and onion. Add mayonnaise to dipping consistency. Season to taste. Always serve the next day. Tastes much better on second day.
Combine pineapple and coconut.	Add eggs and sugar; mix well. Mix in flour, salt and baking soda. Pour into 3 greased 5 x 9-inch loaf pans. Bake at 325° for 45 minutes.
Wash and cut apples in half and cut out core. Wash celery and cut into bite size pieces. Smash walnuts. Cut apples into bite size pieces and squirt them with lemon juice. Mix all together.
In large bowl, coat noodles with oil; drain off excess. Combine remaining ingredients. Mix with noodles; cover and refrigerate 2 to 3 days. Stir occasionally. Will keep one week after it's ready to serve. Serves 10 to 12.
Melt margarine over low heat. Add onions and celery; cook until tender. Add 2 cups of water; bring to a boil. Reduce heat. Add crawfish tails or shrimp; simmer over low heat for 5 minutes, stirring often. Add salt and cayenne pepper. Dissolve cornstarch in 1/2 cup cool water and slowly pour into gravy while stirring. Allow to simmer for 10 minutes, stirring constantly. Remove from heat. Sprinkle with parsley. Serve over steamed rice with hot garlic bread.
Boil sugar and Karo syrup. Remove from heat. Put in jar of peanut butter. Mix well. Stir in 6 cups of Rice Krispies, slowly. Mix well. Put on tinfoil. Spray foil with Pam or butter foil.
In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350° for 1 hour. Makes about 25 servings. I make this up, divided into meal sized servings and freeze for several ready to thaw meals.
Melt brown sugar and butter in bottom of pan. Arrange pineapple and cherries to suit yourself.
Mix in order given. Drop by teaspoonfuls on baking sheet. Bake in 350° oven for 10 to 12 minutes. (Margarine makes a tastier cookie and also may need more flour; test by baking one.)
Take large field, children and dogs. Add 1 bubbling creek and some of the pebbles. Mix the children and small dogs together, put them out in the field, stirring constantly. Pour the creek over the pebbles. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set in bathtub to cool. Kiss and keep.
Combine all ingredients. Cook over low heat until cheese melts. Serve hot with green pepper strips, carrot and celery sticks or French bread cubes. Makes 3 cups.
Put rice in a Pyrex bowl. Add butter to broth and heat on the stove. When butter is melted, pour over rice. Bake in 350° oven for between 30 and 40 minutes (watch to see when all liquid is dissolved in the rice) and you are ready to chow down. Exactly! Comfort food with the stuff you mentioned.
Sift together dry ingredients and set aside. Beat eggs and oil together and add to dry ingredients, mixing well. Fold in apples, nuts and vanilla. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 35 minutes.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt into mixing bowl. Stir	until blended.	Add prunes, vanilla, eggs and milk and stir just until blended. Stir water into batter until	blended. Pour	batter	into 2 (9-inch) round cake pans sprayed	with vegetable spray. Bake at 350° 30 to 35 minutes, or until center tests done with wood pick. Let cakes cool in pans 10 minutes. Invert onto wire rack to cool. Frost if desired.
In a bowl, combine flour, baking powder, salt, nutmeg and 1/4 teaspoon of cinnamon. In another bowl, combine thoroughly oil, 3/4 cup of sugar, egg and milk. Add liquid ingredients to dry and stir only to combine. Bake at 350° for 20 to 25 minutes. Shake muffins out immediately and while hot, dip in melted butter, then remainder of sugar and cinnamon.
Brown ground beef and onion together. Drain well. In large mixing bowl, mix ground beef, chili, chili beans and cheese. Crumble up half bag of Fritos in it and mix well. Pour into casserole dish and cover. Place in oven at 300° until pie is very hot.
Preheat oven to 400°. Have a grown-up help you cut the chicken into finger-size pieces. Fill a large, Ziploc bag with potato chips or crackers. Seal it shut. Crush the chips or crackers by banging on them with the back of a wooden spoon. In a small bowl, beat the egg and milk with a fork. Dip the chicken pieces into the egg mixture, then place them, one piece at a time, into the bag. Shake each gently to cover with the chips or crackers. Place the coated chicken pieces on an ungreased cookie sheet. With the help of a parent, place in the oven. Bake for 10 minutes, then turn over the pieces. Bake for another 10 minutes. Dip the fingers into barbecue sauce, salsa or your favorite sauce. Serves 2.
Snap ends off green beans and cook for 20 minutes. Rinse and separate in bundles of 8-10 beans each. Wrap 1/2 slice of bacon around the bundle of beans and hold together with a toothpick. Place in dish, pour chicken broth over it and bake for 40 minutes on 350°.
Pour bouillon or stock in crock-pot. Cook onions slowly in large skillet in butter. Cover and let cook about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crock-pot. Cover and cook on low 6 to 8 hours or high 3 hours. Before serving, top with grated cheese. Recipe may be doubled for 5-quart model.
Place all ingredients (except coconut) in blender. Blend at high speed until smooth. Pour into ungreased 9-inch pan. Add coconut. Bake in oven at 350° for 55 minutes.
Pour the boiling water over the bran. Cream together the shortening and sugar. Add creamed mixture, eggs and buttermilk to bran mixture. Sift together the flour, soda and salt; add to mixture. Stir in the "All-Bran." Batter can be stored, covered, in the refrigerator for weeks. Spoon mixture into desired number of muffin tins and bake in a 400° oven for 15 minutes.
Mix flour, butter and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool. Whip cream cheese. Add sugar and fold in topping. Spread over crust. Prepare pudding according to package directions and cool. Carefully spread over cheese filling. Spoon cherry filling over this and then add more whipped topping. Let cool for several hours before serving.
Combine the first 5 ingredients. Let boil for 2 minutes and 3 seconds. Remove from heat. Add peanut butter and oats. Mix thoroughly and drop by spoonfuls on wax paper. Chill until hard.
Mix and pour into a 15 x 11 pan. Bake at 350° for 25 minutes.
Mix cake mix, margarine and 1 egg together. Press into bottom of 9 x 12-inch pan. Mix cream cheese, 3 eggs and powdered sugar together. Pour over first mixture and bake at 350° for about 30 minutes or until set.
Slice tenderloin; dredge in flour, salt and pepper or seasoning salt. Fry in oil in large deep frypan. Simmer until done. Add rest of ingredients and enough water to cover everything. Use the can of soup to add water. Over medium heat, cook until tender. Stir occasionally.
Crumble cookies (mix margarine and cookie crusts); press into bottom of 9-inch pie plate. Spread softened ice cream over crust. Cover and freeze until firm. Just before serving, place fruit on top.
Melt jelly; allow to get cold. Combine with other ingredients; chill before using.
Combine apple juice and cornstarch in saucepan; bring to boil stirring frequently. Add butter and spices; mix well. Stir in apples. Spoon into pastry shell. Cover with top crust. Bake at 425° for 30 minutes. Reduce heat to 375° and bake for an additional 30 minutes.
Cook zucchini, onion and tomatoes in a pot until tender. Boil fettucini macaroni in pot until tender. Strain. Put fettucini on plate; spread zucchini over macaroni. Sprinkle with Parmesan cheese. Serve.
Grind first 4 ingredients and set aside. Bring to a boil vinegar, sugar and salt. Add other ground up ingredients. Simmer about 20 minutes until changes color. Pour in sterilized jars and seal.
Mix first 8 ingredients together and mix alternately with the other ingredients. Put in tube pan and bake at 275° for 4 hours.
Take 1 pound hamburger; throw on grill. Butter bun. Put hamburger on bun. Enjoy!
Cream together shortening, sugar and vanilla; mix egg and milk into batter and beat until fluffy. Sift together flour, baking powder and salt. Mix dry ingredients into batter and mix thoroughly. Place dough in plastic wrap and chill 1 hour.
Combine all ingredients in casserole dish. Cook, covered, 1 hour in a 350° oven.
Sift dry ingredients together. In another bowl, combine sugar, eggs and oil. Beat well with spoon. Gradually add flour mixture to the creamed mixture. Add vanilla and gently fold in apples and nuts. Bake at 350° for 1 hour in tube pan or until knife is clean.
Fry hamburger with onion and drain. Layer in casserole dish the hamburger, grated cheese and cans of soup mixed with milk. Top with cheese and bake at 350° until cheese melts down, about 45 minutes.
Blend and pour through funnel into hot oil (375°) in cast-iron skillet. Turn cake over to brown second side.
Sprinkle chicken with salt and pepper, garlic and basil. Combine remaining ingredients except lemon and lime slices. Pour over chicken. Bake uncovered 30 minutes. Turn and baste. Bake 30 to 40 minutes more. Garnish with fruit slices. Bake at 400°. Calories: 235.
In a 9 x 13-inch pan, layer hamburger, onion, green beans and soup in this order. Salt and pepper to season. Whip egg and mashed potatoes together. Spread over soup. Sprinkle with pepper. Bake at 350° for 45 minutes.
Wash and shell the peas. Cook the pods in the water with the salt. When done, discard the pods and cook rice until tender in the water. Combine the butter, parsley and onion. Heat to brown slightly. Add peas and then slowly add the rice. Cook together for five (5) minutes before serving.
Combine sweet potatoes, sugar, eggs, vanilla, milk and butter (1/2 cup). Beat with mixer until smooth. Spoon into greased shallow 2-quart casserole dish.
Mix ingredients in order. Cream together first four ingredients. Mix together the dry ingredients and add to creamed mixture.
Combine. Cook over low heat about 2 hours, covered. Blend with a mixer. Let stand. Take a spoon and take grease out.
Mix all ingredients together well. Pour into baking dish and bake in moderate oven (350). Bake until pudding is firm in the middle.
Mix the first 6 ingredients. Melt butter with Worcestershire, pepper, Tabasco and garlic powder. Pour over cereal. Bake 1 1/2 hours at 200°. Stir every 15 minutes. May add nuts now. Cook 30 minutes longer. Stir often. I also add cashew nuts and pecan halves (if I have them in the freezer).
Boil potatoes in water until tender, about 20 minutes. Drain and cool. Peel and cut into cubes; combine remaining ingredients and mix into potatoes.
Mix first five ingredients and pour into buttered casserole. Top with mixture of last four ingredients. Bake 35 minutes at 350°.
Preheat oven to 350°. Cream butter and sugar together. Add remaining ingredients. Bake 1 to 1 1/2 hours. Use tube pan, greased and floured.
Remove stems from mushrooms. Arrange caps in lightly buttered shallow baking pan. Brush with 7 tablespoons butter. Chop stems. Add crabmeat, eggs, 1/4 cup breadcrumbs, mayonnaise, chives and lemon juice. Spoon into mushroom caps. Combine remaining butter and breadcrumbs. Sprinkle over mushrooms. Bake at 375° for 15 minutes.
Mix all 3 cans of juices in punch bowl. Add lemon juice and sherbet, if desired.
Cook sweet potatoes, covered, in enough lightly salted boiling water to cover for 35 to 40 minutes or until tender. Drain; cool slightly. Peel and cut into 1/2-inch slices. Halve slices.
Mix all ingredients; place in loaf pan and pour remainder of soup over top of the meat loaf. Bake at 350° for 1 1/2 hours.
Drain oysters, then place them, one at a time, into a plastic bag with the corn meal. Shake bag to coat each oyster. Place the coated oysters on a cookie sheet; freeze for 20 to 30 minutes. Fry oysters, unthawed, in hot to medium oil until brown and crisp. Drain well on paper towels; salt to taste. Keep oysters, warm, uncovered, on a warming tray.
Brown beef, onions, chili powder (salt and pepper to taste). Drain off fat. Add remaining ingredients. Simmer for 45 minutes to 1 hour.
Brown ground beef and 1 medium onion until onion is tender. Drain. Add taco seasoning and 1 cup water. Bring to a boil. Turn to simmer until liquid is almost absorbed.