HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil shells until soft. Brown meat. Use both or 1 of your choices of meat. Add whole tomatoes, oregano, salt, pepper and garlic to meat (spices to taste). Grate cheese; drain shells. Sprinkle some cheese on meat. Take each shell and stuff with meat. Preheat oven to 350°. After stuffing all the shells, if any meat left, pour over shells. Place stuffed shells in a baking dish. (May stack on top of each other.) Pour jar of spaghetti sauce on bottom of baking dish; add shells, then cheese. Bake in oven for 30 minutes. Cover dish to keep from drying out. Each ingredient is to the individual's taste.
Cook butter, flour and milk. Add cheese until melted. Cook noodles. Grind up ham. In a casserole dish, put layer of noodles, then ham, then sauce. Repeat layers, then sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Mix all ingredients until smooth. Pour into a glass baking dish sprayed with Pam coating. Place in a preheated oven at 400° for 15 minutes, then turn down oven to 350° and bake for 45 minutes until done. Cool pumpkin dish.
Combine first 3 ingredients and heat; do not boil. Make a syrup. Pour over popcorn mix. Stir in peanuts and M&M's. Press into angel food cake pan. Let set for 15 hours before removing from pan. Slice and enjoy.
Mix the first 5 ingredients together. Place in an ungreased 8 x 8 x 2-inch pan. Mix remaining ingredients together. Sprinkle mixture over rhubarb. Bake at 350° until topping is browned and rhubarb is tender, about 35 to 45 minutes.
Place frozen broccoli in glass dish and heat for 2 minutes in microwave on defrost. Turn dish and heat 1 minute more. Drain off water, add onions and mix. Cover and cook 3 minutes on high. Stir after each minute. Add soup and stir until blended. Cover and cook 3 minutes. Add rice, cheese and salt, stir to blend. Cook 1-2 minutes more. Cover and let steam for 3-5 minutes. Makes 4-6 servings.
Place the ground beef in the bottom of a greased 9-inch cake pan. Pour the juice off the green beans and spread the beans over the top of the beef. Spread the mushroom soup over the beans, then top with Tater Tots. Bake at 350° for about 1 hour.
Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Chop all the vegetables in food processor until of consistency you like. Combine with the other ingredients. Cover and chill thoroughly, at least 4 hours if possible. Keeps well in refrigerator for days.
Combine cream cheese and marshmallow cream mixing at medium speed on electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into crust. Freeze until firm. Garnish with dollops of Cool Whip and maraschino cherries.
Mix all ingredients and pour into a greased pan. Cook in a 375° oven for 45 minutes.
Boil peaches, pineapple and sugar slowly for 15 minutes. Remove from heat and stir in until thoroughly dissolved the jello. Pour into jars or freezer containers and let stand overnight. Freeze.
Melt margarine; stir in flour and cook 2 minutes. Stir in broth gradually. When sauce is done, stir in onion (or powder) and set aside, covered. Cook noodles. Drain and put in greased large casserole. Add chicken, cheese and sauce. Sprinkle crumbs on top and dot with butter. Bake at 400° about 20 minutes. Serves 4 to 6.
Cook potatoes almost done, and then grate. Combine with egg, flour and enough milk to make a stiff batter. Add onion and seasonings; form into cakes. Using frying pan, cook in hot fat until golden brown and crisp.
In large mixing bowl, combine mix, baking soda and eggs. Measure Coca-Cola. Stir briskly until foaming stops and add to batter. Blend ingredients just until moistened, then beat at high speed of electric mixer for 3 minutes, scraping bowl often. Combine mashed bananas with lemon juice. Add to cake batter with nuts. Beat 1 minute at medium speed and turn into a generously greased and lightly floured 13 x 9 x 2-inch pan. Bake at 350° about 40 minutes or until cake tests done. Cool on rack 15 minutes. Remove cake from pan and turn right side upon rack to finish cooling.
Chop tomatoes in small cubes. Mince garlic. Chop green onions and red onion. Mix well. Add tomatoes with liquid and all chopped jalapenos, salt, garlic salt and 1/8 cup lemon juice. Chill and serve with chips or beans.
Mix brown sugar and margarine. Add eggs; beat well. Add dry ingredients with vanilla and water. Add chocolate chips. Bake approximately 1 hour at 350° (overbakes easily).
Peel and section 2 oranges; halve orange sections. Squeeze juice from remaining orange into medium sized bowl; add orange sections and remaining ingredients. Cover and refrigerate overnight or up to 2 days. Serve with grilled chicken, duck, pork, lamb or fish.
Mix all ingredients together. Add 2 heaping teaspoonfuls per cup of hot water.
Heat oven to 350°. In ungreased 9 x 13 pan, combine brown sugar, nuts, syrup and melted butter. Blend cream cheese, powdered sugar and 2 tablespoons margarine until smooth. Separate biscuits and press each into 4-inch circles. Spoon 1 tablespoon cream cheese in center and fold over forming finger shaped rolls. Place in pan seam side down on top of syrup mixture. Bake at 350° for 20 to 30 minutes. Cool 3 minutes. Invert over serving platter. Be careful. Syrup mixture will be hot! Can be made the night ahead and baked the next day.
Sift together flour, baking powder and salt; set aside. Melt butter in saucepan; remove from heat. Add brown sugar; mix thoroughly. Stir in unbeaten egg, egg yolk and vanilla. Add gradually, dry ingredients and chopped nuts; mix well. Spread batter in a well-greased (bottom only) 9 x 9-inch pan. Top with chocolate chips. Bake at 350° for 25 to 30 minutes.
Cook broccoli in water and bouillon until soft. Make a white sauce from the remaining ingredients. Pour sauce over broccoli and simmer 1/2 hour. Put some cheese on, as much as you want.
Heat 2 1/2 cups nuts in moderate oven (375°) for 5 minutes, stirring once. Butter sides of heavy 2-quart casserole. In saucepan, combine sugar, water, cinnamon and salt. Heat and stir until sugar dissolves and mixture boils. Cook without stirring to soft ball stage (236°). Remove from heat, beat by hand 1 minute or until mixture just begins to get creamy. Add 1 1/2 teaspoons of vanilla and the nuts. Stir gently until nuts are well coated and mixture becomes creamy. Turn out on buttered platter or cookie sheet. Separate at once, using 2 spoons or forks. Makes about 1 pound of nuts.
Heat oven to 375°. In small bowl, combine flour, soda, cinnamon and salt. In large bowl, cream the shortening and sugars. Beat in eggs. Add vanilla. Stir in flour mixture. Add oats, chocolate chips and nuts. Bake for 10 to 12 minutes.
Make layers in a 9 x 9 baking dish of crackers, chicken, eggs, celery, and onions. Dissolve soup in 1/2 c. chicken broth. Add the remaining broth and pour over ingredients in pan. Bake at 350° for 35 - 40 minutes.
Grate potatoes into a large bowl and cover with water. Cut up the bacon into small pieces and fry, but not too crisp. Remove from pan and saute the onion in the bacon drippings. Remove from heat. Drain the water off the potatoes. Beat the eggs and add to the potatoes along with the bacon mixture, milk, salt and pepper and enough of the bread crumbs to form a mushy mixture. Grease a 10 x 14-inch pan. Pour entire mixture into pan and bake at 375° for half an hour. Lower temperature to 350° and bake for another hour. It will be brown in color. Serve with sour cream or applesauce. It may also be eaten cold.
Wash and dry the leaf lettuce. Clean green onions and chop up (leafy parts included). Cut lettuce. Add onions to lettuce in a bowl. Fry bacon until crisp. Drain on a paper towel and crumble into bits. Add vinegar, water and sugar to fat in pan. Heat to boiling. Add bacon to lettuce and onions. Pour hot dressing over the lettuce. Toss to mix and wilt the lettuce.
Beat eggs; add sugar, salt, flour and milk. Sprinkle with nutmeg and bake at 425° for 40 minutes.
Cook macaroni; drain and cool. Chop celery, onion, green pepper and olives. Quarter tomatoes, salami and pepperoni. Reserve tomatoes and cheese if you are not serving immediately. Mix oregano, salt, pepper, oil and vinegar separately. Mix other ingredients, then pour oil and vinegar over. Chill and serve.
Mix all dry ingredients. Add Miracle Whip, water and vanilla. Mix well. Bake at 350° for 20 to 25 minutes. This is a great cake for those who cannot eat eggs.
Mix margarine, brown sugar, pecans and flour. Spread in pan. Bake at 350° for 12 to 15 minutes. Let cool. Mix Cool Whip, cream cheese and sugar; spread on crust. Next, spread blueberry pie filling over this. Chill for 1 1/2 hours before serving.
Onto 1 slice of bread, arrange cheese, tomato, avocado and sprouts; top with remaining slice of bread. Spray small nonstick skillet with nonstick cooking spray; set sandwich in skillet, cover and cook over medium-low heat until bottom is lightly browned, about 3 minutes. Carefully turn sandwich over and cook until other side is lightly browned and cheese is melted, about 3 minutes longer. Makes 1 serving.
In skillet, fry onion and bacon until brown. At the same time, fry the ground beef in another skillet until brown. Drain off excess fat and add to onion and bacon mixture. In a small bowl, mix ketchup, sugar, Worcestershire sauce, vinegar, mustard and ginger. In another bowl, combine all the beans. Grease a large casserole and spread a thin layer of meat mixture over the bottom. Cover with a layer of beans, then sauce. Repeat layers. Bake, uncovered, in a 350° oven for 1 hour. Makes a large casserole .... and freezes well.
Line bottom of a loaf pan with wax paper that is well greased. Mix flour, baking powder, salt and sugar. Mix in cranberries and nuts. Beat eggs slightly; add it to cranberry mixture with melted butter, vanilla, milk or orange juice. Stir just enough that all dry ingredients are moistened. Turn into pan. Bake at 350° for 1 hour. Stores and freezes well.
Preheat oven to 400°. Beat eggs. Add syrup, salt, vanilla, brown sugar and oleo. Mix well. Add nuts. Bake for 15 minutes. Reduce oven to 350°. Bake 30 to 35 minutes more. (Until knife inserted in center comes out clean.) Cool completely.
Preheat oven to 300°. Combine all ingredients and press into greased casserole dish. Cover with foil. Bake for 2 hours. DO NOT PEEK. Serve with a salad and dinner rolls to complete your meal.
Combine all ingredients except flour. Add flour to thicken. Make into cakes and fry like hamburgers.
In a saucepan, scald the milk, stir in corn meal. Reduce heat, simmer 5 minutes, stirring constantly. Remove from heat. Stir in butter, sugar, salt and baking powder. In small bowl beat egg yolks. Stir small amount of the hot mixture into egg yolks. Return all to pan and mix well. Beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8 inch square baking dish or pan. Bake at 350° for 40 to 45 minutes or until golden brown. Serve with a spoon. 6 servings. Enjoy!
Combine the milk, soups, pepper and onion. Grease casserole dish. Start casserole with a layer of noodles, then chicken and soup. Repeat. Top with cornflake crumbs; add small dabs of butter on top. Bake at 350° until bubbly hot.
Mix together lightly first 3 ingredients. Put 1/2 of mixture in buttered 9 x 12-inch pan. Combine chicken, onions, mayonnaise and salt; put over layer of stuffing mix already in pan. Put the remaining half of stuffing mix on top of this. Beat eggs and milk; pour over top of casserole. Cover with foil and refrigerate overnight.
Peel and quarter potatoes. In a 1 1/2-quart microwave-safe casserole, combine potatoes and 1/2 cup water. Cook, covered, in the microwave on High for 15 to 20 minutes or until very tender. Drain and mash potatoes with mixer. Add sour cream, cream cheese, 1 tablespoon margarine, onion and salt and pepper. Gradually beat in enough milk to make smooth and fluffy. Turn into a greased 1 1/2-quart casserole. Cover and chill up to 24 hours.
Combine sugar, salt and milk. Cook until it forms soft ball in cold water. Add dates. Cook until partially dissolved. Remove from fire and beat. Add nuts. Cool a little. Pour onto foil and shape into roll. Cool then slice.
Pour peaches and syrup into 9 x 13 pan. Arrange peaches so they are evenly distributed. Sprinkle entire package of cake mix over peaches. Drizzle melted butter over cake mix. In a separate bowl, mix sugar, coconut and nuts. Sprinkle over butter and cake mix. Bake 30 to 45 minutes at 350°.
Boil potatoes with skin on. Boil until tender. Place in refrigerator to cool. After cooled, skin and cube potatoes. Add remaining ingredients and mix well. Place into serving dish and refrigerate.
Line pie crust with pecans. Mix flour and sugar. Add syrup and beaten eggs. Add melted butter and vanilla. Mix well and pour over pecans. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 25 minutes.
Cream together margarine and sugar. Add eggs; add milk in which soda has been dissolved. Add oatmeal and flour. Lightly dust nut meats with flour and add to oatmeal mixture. Drop by teaspoon onto cookie sheet and bake.
Cook ground beef and onions in a large skillet until almost brown. Add rest of ingredients. Simmer 25 minutes, then blend in one cup of sour cream. Simmer 5 minutes more.
Rinse chicken and pat dry. In a 12-inch skillet, brown chicken in oil, turning to brown evenly. Remove chicken; add uncooked rice. Cook and stir over medium heat until rice is light brown; stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. Place chicken on top of rice mixture; season lightly with salt and pepper (to taste); bring to boil. Reduce heat; simmer, covered, for 30 to 35 minutes or until rice and chicken are tender.
You will need 1 large Ziploc bag and 1 large clean flowerpot for this recipe.
Mix all ingredients together in a bowl. Beat with a mixer for just a minute. Pour into unbaked pie shell and bake at 450° for 10 minutes, then turn down to 350° and cook for 40 or 45 minutes. Cool and serve.
Mash chili beans. Add to chili, cheese soup, Worcestershire sauce and chilies. Heat until bubbling. Serve with chips.
In a 9 x 13-inch dish, mix first 5 ingredients. Spread cake mix over the pumpkin mixture. Cover with pecans. Put margarine chunks over pecans. Bake at 350° for 1 hour and 15 minutes.
Mix meat, Spanish rice and egg together. Shape into loaf or put in loaf pan. Bake a 350° for 1 hour, uncovered. May be topped with catsup for baking.
In saucepan, combine sugar, margarine and milk. Boil for 1 minute.
Saute onion, bell pepper and celery in oleo until clear and cooked. Separately cook spinach according to box directions. Squeeze and drain excess water. Add soup and cheese to sauteed vegetables. Stir until melted. Season with salt, pepper and garlic powder. Add spinach and bread crumbs and mix well. Bake, uncovered, in casserole dish. Sprinkle additional bread crumbs on top. Bake at 350° for 45 minutes to 1 hour. Freezes well.
Put in blender. Blend together at high speed until smooth and creamy. Use as a dip on baked potatoes or as a substitute in many recipes that call for sour cream.
Mix well. Roll mixture between 2 sheets of wax paper with rolling pin to 1/4-inch thick. Cut in strips about 1 1/2-inch wide. Put in dehydrater for 12 to 15 hours or oven at 150° on rack for 10 to 11 hours. Store in paper bag or tin coffee can.
Cream margarine and sugar; add eggs, one at a time. Add wafers, coconut and pecans. Bake in a greased and floured bundt pan or miniature loaf pans at 275° for 1 1/2 hours or until toothpick inserted in center comes out clean.
Cream margarine and shortening together. Mix other ingredients in order given. Form balls; roll in sugar. Flatten lightly. Bake at 350° about 10 minutes until light brown.
Combine the first 7 ingredients. Combine the remaining ingredients and spread or spoon on top of the first mixture.
Cook noodles; drain. Add cucumber, onion and tomato. Pour salad dressing over and stir all together.
Butter a 9 x 9-inch pan. In a large saucepan, mix sugar, cocoa and salt. Gradually add milk. Add corn syrup. Cook over medium heat, stirring constantly until sugar is dissolved.
Mix and chill. Add a few drops of red food coloring for a richer looking salad, if desired.
Brown beef and onion in skillet. Add rice and soups (undiluted). Pour in greased casserole. Top with crushed cornflakes or seasoned bread crumbs. Dot with margarine. Bake 1 hour at 350°.
Mix all ingredients well and bake at 350° for 35 to 40 minutes. Cool. Frost with a prepared cream cheese icing.
In an 8 to 10 inch frying pan, cook butter and onion over medium heat, stirring, until onion is translucent. Add grain and stir until opaque about 2 minutes. Add broth and bring to a boil over high heat, reduce heat to simmer uncovered. Stir occasionally at first; then as liquid is almost aabsorbed, stir frequently until grain is tender to bite. (Approximate cooking times for each grain follows.) Add more liquid as needed, 1/4 cup at a time, to prevent sticking.
Cream margarine, shortening and sugar. Add remaining ingredients in order listed. Beat well after each addition. Pour batter into greased tube or Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Cook macaroni; drain. Rinse with cold water. Combine salad dressing, onion, sugar, relish and mustard. Blend well. Stir in cooked macaroni, peas and eggs. Refrigerate at least 2 hours.
Sift flour once; measure and add dry ingredients and sift twice. Cut in shortening; add buttermilk.	Roll out on floured board to 3/4-inch.	Cut with biscuit cutter; place on greased pan. Bake at 450° for 15 minutes.
Melt margarine in an iron skillet, add coconut and pecans. Cook slow until golden brown. Set aside to cool. Combine cream cheese and milk; beat until smooth. Fold in whip topping. Layer 1/4 cream cheese mixture in pie shell. Drizzle 1/4 cup caramel. Sprinkle 1/4 coconut mixture. Make second layer in same way. Makes 2 pies. Cover and place in freezer. These frozen pies make a great Christmas gift.
Mix margarine and flour in pan until melted and smooth; no lumps. Add milk and stir continually over heat until thickened. Add Coffee-mate, mixing well. Salt and pepper to taste. Serve over buttered toast.
Preheat oven to 350°. Lightly grease (4) loaf pans, 9 x 5 x 3-inches. In a glass bowl, mix 3/4 cup of milk, all the buttermilk, 1 cup flour, 1 teaspoon sugar and yeast. In a large mixing bowl, place the remaining ingredients, except for nuts and cherries; mix well. Add the milk mixture to the bowl and mix well. Fold in the nuts and cherries. Divide the dough amongst the pans, bake 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Mix and refrigerate cold water, vinegar and salt. Wash cucumbers and cut into spears. Pack in sterilized jars, adding a sprig of dill, clove of garlic and small red pepper. Pour liquid mixture over cucumbers and seal. Store in refrigerator. They will be ready in 7 to 10 days and will keep 3 months or longer.
Combine first 6 ingredients in a bowl; mix well. Place 1/2 teaspoon of mixture in the center of each wonton skin. Fold wonton skin over filling to form triangle. Seal with water. Deep fry wontons at 375° for 2 to 3 minutes or until brown and crispy. Drain on paper towels and serve with sauce.
Cook bacon until crisp; remove from oil and add onion and garlic. Lightly brown chicken; set aside. Combine tomatoes , onion, garlic, picante sauce and olives; bring to a boil. Add chicken and simmer until chicken is done. Remove chicken and cook sauce on high heat until thickened. Spoon over chicken. Serve with tortillas.
Bake pie shells at 350 degrees until light brown. Mix milk and pudding mix according to pie directions. Pour in baked pie shell and let cool to room temp. You can top with cool whip after they cool.
Mix cranberries, oranges and sugar; let stand in refrigerator for 2 days. Mix jellos as directed, minus 2 cups water. Add drained pineapple and cranberry-orange mixture. Sprinkle chopped nuts on top.
Soften gelatin in 3/4 cup water. Pour V-8 juice into large pot; heat to boiling. While heating juice, combine celery, onion, olives and nuts in bowl. When juice has reached boiling point, add gelatin. Remove from heat. Stir until dissolved. Let cool somewhat. Add lemon juice and sugar. Add salt to taste. Add other ingredients, except mayonnaise. Pour into greased Bundt mold or other large mold. Let jell until very firm. Serves 12 to 15.
Brown ground beef. Add 1 1/2 cups of tomato sauce and taco sauce. Mix well. Line bottom of baking dish with 2 cups Doritos chips. Crush remaining Doritos chips and set aside. Spoon meat mixture over Doritos. Bake, uncovered, at 375° for 25 minutes. Sprinkle with cheese and crushed Doritos; return to oven for 5 minutes.
Mix cheese, sugar and vanilla. Roll into bite size balls. Roll in coconut and store in refrigerator.
Mix cheese, sugar, whipped cream and vanilla. Pour into baked pie shell. Pour pie filling over this and chill for several hours.
Melt oleo (or oil) in large skillet or 3 quart saucepan. Add uncooked rice and cook over moderate heat until golden brown, stirring often. Add onion, salt, black pepper, garlic and bell pepper; cook until onions are lightly browned. Stir in chili powder and tomato; cook 30 seconds longer. Add cumin and broth, return to boil.
Cut bacon into 1-inch pieces and fry until almost crisp. Add onion and bell pepper and saute until onion is see through. Mix all ingredients in large casserole dish and bake uncovered for 1 hour at 400°, stirring every 15 minutes.
Rinse chicken. Cook in water to cover in saucepan until very tender. Bone and chop chicken; reserve broth. Cook spaghetti and green pepper in reserved broth in saucepan for 15 minutes; drain. Combine with chicken, pimentos and soup in bowl; mix well. Spoon into 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 30 minutes or until bubbly. Yield: 6 servings.
Grate cheese fine. Add cut up pimentos. Add mayonnaise and mix well. Add garlic salt, pepper, a little salt and a drop or two of Tabasco sauce, if desired. Makes 1 quart.
Crumble beef in a 5-quart microwave casserole dish with lid. Add onion. Cook on High 6 minutes. Drain off fat. Cook on High 2 minutes more. Drain off fat again. Add tomatoes, broth, water, macaroni, sauce, salt and pepper. Cover. Cook on High 15 minutes. Stir twice. Add veggies and stir to break up. Cook, covered, on High for 10 minutes or until macaroni is tender. May top with shredded cheese.
Mix ingredients together. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool and frost with your favorite frosting.
Chop medium onion and saute in stick of margarine. Gradually add 1/2 cup flour. Put in heavy saucepan. Add 2 cans chicken broth and 4 cups milk. Add both jars Cheez Whiz and 1/4 teaspoon cayenne pepper. Boil carrots and green onions in 2 cups water for 5 minutes, then drain and add to rest of soup. Cook over low heat until cheeses are melted and everything is good and hot. Watch closely so it won't scorch.
Mix squash with milk. Mix all together. Bake in 2 deep-dish crusts 40 minutes at 450°. Good!
Place pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo to taste and water. Cover and cook slowly until meat is tender and most of the broth has evaporated, leaving only 1/4 cup. Drain. Separate pieces of garlic from pork and fry in lard until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot with rice.
In large bowl stir together apples and sugar, Add dry ingredients and stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture. Blend until thoroughly moistened. Stir in pecans. Pour into greased 13 x 9 x 2 inch dish. Bake in preheated 350 degree oven for 50 minutes or until cake springs back. Serve with apple dessert sauce.