HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet and drain; add package of chili mix and stir well. Add tomato sauce and water. Cook over low heat for 15 to 20 minutes. Stirring occasionally. Pour corn chips into a 9x9x2 inch baking dish. Cover corn chips with meat mixture and top with grated cheese. Bake at 350° for 10 minutes or until cheeses melts.
Cut Crisco into flour and salt. Beat egg; add water and vinegar. Add to flour mixture. (You may have to add a little more water.) Divide dough. Roll on floured cloth or board.
Brown sausage in loose pieces. Add chopped onion and pepper. Saute over low heat until tender. Drain grease; set aside. Roll out dough. Place sausage and vegetables on top of the dough. Top with Mozzarella cheese. Sprinkle on onion and/or garlic salt to taste. Roll up dough. Brush top with beaten egg. Bake at 375° for 30 minutes.
Brown sausage and drain. Butter bread, cut off crust, place upside down in 13 x 9 pan sprayed with Pam. Mix milk with soup. Pour ingredients in casserole and top with cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Combine butter and shortening in a large bowl; beat well with electric mixer. Add flavorings and salt. Gradually add sugar, 1 cup at a time. Add whipping cream to creamed mixture, beating until smooth enough to spread.
In a baking dish, place a layer of sliced raw potatoes, then some chopped onion. Repeat layers. Mix a can of Cheddar cheese soup with a little water and pour over potatoes. Cover and bake at 350° for about 50 minutes or until tender.
Mix all ingredients and pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Pour all ingredients (after mixing) into unbaked pie shell. Bake at 325° for 40 minutes.
Cook potatoes and drain. Add remaining ingredients. Sprinkle top with paprika. Store in refrigerator until ready to use. Warm in 350° oven for 45 minutes.
Brown first 3 ingredients and drain, then put in casserole and add the remaining ingredients. Mix together and bake at 350° for 50 minutes.
Use a batter of Honesty. Add an overflowing cup of concern for all people. Sprinkle on thoroughly the religious morality. Mix in hard work and dedication. Bake in an oven of compassion and happiness. Top with principles of the Golden Rule. Serve with equal portions of love for all.
Heat oil in cast-iron pot; add flour and stir constantly until dark roux is obtained. Add both cans of soup, tomato sauce and herbs; simmer and cook on low heat for about 30 minutes, adding small amounts of water as needed. (Caution: you want this gravy pretty thick.) Add seasoning spices and shrimp; allow to cook for 30 minutes longer. Makes 8 hearty servings.
Cook bacon. Add potatoes and sausage. Fry until nearly done and add bell pepper and onion. Cook until soft. Pour in eggs. When eggs are scrambled, turn off and add cheese. Let melt. Add salt and pepper to taste.
Put in baking dish as listed. Sprinkle onion soup mix on top. Bake at 350° for 1 hour.
Prepare Lemon Custard and cool. Grease and line three 9-inch cake pans. Preheat oven to 325°.
Mix Eagle Brand milk and egg yolks, then mix in lemon juice. Pour into pie crust and let set for 15 minutes. Top with meringue and brown.
Mix blueberries and 1 cup sugar and let stand overnight. Sift flour, baking powder, salt and 1 1/2 cups sugar into bowl and make a well. Add buttermilk and eggs to flour mixture. Add to batter browned butter and shortening. Fold in blueberries. Use greased muffin tins for best results, although paper liners can be used. Bake at 400° approximately 25 minutes, until brown. (I don't know how many it makes, but plenty.)
Combine dressing and cheese. Mix well. Add remaining ingredients; mix lightly. Chill before eating.
Combine all ingredients and mix well. Refrigerate for 1 hour, allowing flavors to blend. Serve with baked, broiled or fried fish and seafood or salmon or tuna croquettes.
Preheat oven to 350°. Combine all ingredients. Mix lightly but thoroughly. Press into 10 x 6-inch Pyrex dish. Bake 1 hour. Drain and let stand 5 minutes.
In 9 x 13-inch pan, press raw hamburger flat. Spread soup on top. Sprinkle with dry onion soup. Place Tater Tots on top. Bake at 350° to 375° for 1 hour. We sometimes add a layer of canned or frozen peas before the Tater Tots.
Combine all ingredients in a large bowl. Mix well. Chill overnight.	Yield:	12 to 16 servings.
Combine all ingredients and cook over a low fire for 10 to 20 minutes. Serves 6 to 8.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat. Yields 4 to 6 servings.
Cook over medium heat until thick the reserved pineapple juice, egg, sugar, vinegar and flour. Refrigerate to cool. When this mixture is cool, combine with all other ingredients. Chill several hours before serving.
Wash leg of lamb and pat dry. Use sharp knife to make small holes in lamb. Cut garlic in slices and place a slice in each hole. Put small sprigs of rosemary in hole with garlic, salt and pepper to taste. Roast in a covered roaster at 325° for about 2 hours or until done to your liking.
Place beef in a skillet with the onion and brown about 15 minutes. Add tomatoes, sauce, water, carrots and celery and cook about 1 1/2 hours. Put the diced potatoes in the last 30 minutes. Serves about 12.
Peel, core and halve the apples. Place apples in a bowl and toss with lemon juice. Pour sugar into heavy large cast iron skillet. Add water to cover. Cook sugar and water until it turns blonde in color. Add oleo. Sugar will crystallize. Remove from heat; add apples, standing on end around skillet. Bake 30 minutes at 400°. Remove from heat; place sheet of puff pastry over top. Trim. Bake 30 minutes more. Remove and cool 15 minutes. Place plate over pie and invert onto plate. Glaze with flavor of choice.
Put dill in bottom, then spears. Make brine of vinegar, water and salt. Boil with dill. Top with lid; pack. Let stand for 6 weeks. Shake every little while.
Preheat oven to 400°. In a bowl, cream together sugar and butter. Add eggs, one at a time, and beat after each addition. In a bowl, sift together flour, baking power and salt. Add with milk to the sugar and butter mixture. Stir by hand to moisten all ingredients completely. Stir in chopped cranberries. Spoon into 18 (2 1/2-inch) muffin cups, filling 3/4 full. Bake 25 to 30 minutes.
In a large mixing bowl, combine the first 5 ingredients. Cook the rotini and rinse with cool water to chill. Add to vegetables. In a small mixing bowl, combine the last 5 ingredients. Pour over rotini vegetable mixture. Mix well. Cover and chill. Makes 6 to 8 servings or 2 quarts.
Shred all vegetables. Add pork, salt, pepper and vinegar; cover with water. Cook 3 hours. Remove pork; cut into small pieces. Return to soup after it stops boiling. Add 2 pints sour cream.
Heat all ingredients except scallions in a large saucepan over medium-high heat. Do not boil. When hot, add scallions and serve.
Mix flour, butter and almonds (optional). Pat into 9 x 13-inch pan. Bake 25 minutes at 350°. Cool
Beat eggs; add sugar. Sift flour, soda, salt and baking powder into first mixture. Add dates, nuts and vanilla. Pour into a greased and lightly floured 11 x 7-inch baking pan. I usually double this recipe and use a 13 x 9 x 2-inch baking pan.
Melt butter; add flour and paprika. Blend. Slowly add chicken stock, cream and milk, stirring constantly. Cook 5 minutes on low heat. Remove from stove and add egg yolks, chicken, mushrooms, salt and pimento strips. Can be served over toast or patty shells.
Put all ingredients in a large pot; add water to cover. Bring to boil. Lower heat to medium; stir occasionally and cook until meat starts to stick to bottom of pan. After all water has evaporated, the liquid left is fat and your corton is done. Pour mixture in jars or pan and refrigerate until cold. Some remove most fat that settles on top when corton is chilled, other leave it on. Spread on crackers to serve or French Tourtiers (pork pies) with corton. Put some of the filling between two pie crusts and bake at 450° until done (about 20 minutes). Tourtiers may be frozen and reheated at 350°.
Slowly melt the butter and chocolate chips. Remove from heat. Stir in eggs and nuts. Cool. Gradually add marshmallows, mixing well after each addition. Divide mixture into 3 rolls. Roll each in confectioners sugar. Wrap in waxed paper and refrigerate. Chill 3 to 4 hours or overnight. Slice and serve.
Preheat oven to 325°. In a large mixing bowl, beat eggs until foamy. Beat in flour, sugars and butter. Stir in chocolate chips and pecans. Pour into pie shell. Bake 60 minutes or until a knife inserted into center comes out clean. Serve with whipped cream or ice cream.
Sprinkle chili powder, instant coffee, salt and pepper evenly on sliced pork tenderloin. Place in a plastic bag or in a bowl and marinate at least one hour or up to overnight. To prepare, melt one tablespoon of butter in nonstick skillet. Saute marinated tenderloin over a high flame until the meat is grey all the way through (if the spice and coffee start to burn, a small amount of liquid, either water or broth, may be added). Remove meat from skillet. If more than one batch is needed, continue until all meat is done. Store the done meat in a warm oven until the sauce is completed. To the drippings in the pan, add the last tablespoon of butter. After the butter has melted, add the cup of vermouth and continue to heat until the liquid is reduced by half. This goes great with Jalapeno Cheese Grits.
Lay the chicken breasts in a casserole dish. Mix the apricot preserves, barbecue sauce and soup mix. Bake at 350° until done.
In a large bowl, blend sugar, margarine and chocolate. Add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt. Add gradually to chocolate mixture, mixing well after each addition. Cover and chill for 2 hours. Drop by teaspoonful into confectioners sugar, coating lightly. Then shape into balls. Place on greased cookie sheet, 2-inches apart. Bake at 350° for 12 to 14 minutes or until done. Cool on wire rack.
Boil 1 1/2 cups water and 1/4 cup Hawaiian salt until salt is completely dissolved. Cool. Pour over cucumbers and let stand for 30 minutes. Drain and pack loosely in jars. Mix sugar, vinegar, 1 1/2 cups water, garlic and chili pepper. Pour over cucumbers and refrigerate.
Soak gelatin in the cold water. Heat milk until hot, but not boiling; remove from heat. Add gelatin, sugar, vanilla and salt. Cool. Add cream. Put in icebox to chill 5 to 6 hours before freezing. Makes 1 gallon.
Mix together first 5 ingredients in a saucepan and stir until full boil (scorches easily). Boil for 5 minutes. Remove from fire and add cherry chips. Spread in buttered 9 x 13-inch pan. Chill. Add topping.
Core apples and fill with butter, cinnamon and marshmallows. Bake at 350° for about 45 minutes to 1 hour.
Place chicken in bottom of casserole. Combine sour cream, olives, onions, chilies and soup; pour over chicken. Sprinkle with cheese. Bake at 350° for 1 hour, or microwave on Medium for 20 minutes, covered. May be served over rice.
Add vegetables to water; simmer 10 minutes. Drain. Saute onion in margarine. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add 1/2 pound cheese, cubed. Stir until melted. Stir in vegetables and chicken. Spoon mixture into 1 1/2-quart casserole. Prepare pie crust as directed on package. Roll dough into 7-inch circle. Divide into sixths. Place over chicken mixture. Bake at 400° for 25 minutes. Top with cheese, sliced. Continue baking until melted.
Mix butter and sugar. Add egg yolks and vanilla. Add Cool Whip and mix well. Tear angel food cake into small pieces. Make a layer of angel food cake in the bottom of the cake pan (use about half of cake). Next, pour half the batter mixture over angel food crumbs. Sprinkle on a layer of crushed Butterfingers. Repeat layers until all of mixture is used. Sprinkle with remainder of the crushed Butterfingers on top. Refrigerate.
Put chicken in baking dish. Place potatoes, sausage, peppers and onions over meat. Pour lemon juice over top. Bake at 350° for 1 hour.
Cut top of bread lengthwise. Gently hollow out inside forming a 1/4 to 1/2-inch thick crust shell. Reserve hollowed out bread. Brown ground beef and drain excess fat. Add all remaining ingredients except cheese slices. Simmer for about 5 minutes. Tear hollowed out bread into small pieces, making 2 cups. Add to meat mixture. Fill bread crust shell with meat and bread mixture. Cut cheese slices in half diagonally. Place over top of mixture. Place on baking sheet and bake at 350° for 8 to 10 minutes or until cheese melts. Replace top of bread and serve.
Put all ingredients together. Beat, then pour into a pie plate and bake at 400° for 15 minutes, then turn down to 350° for 30 more minutes.
Brown meats and drain. Cube cheese and add to meats. Stir until cheese melts. Spread on bread slices. Freeze on cookie sheets and then place in bags. Cook while frozen. Broil until bubbly.
Saute vegetables, any amount you want, in chicken broth until crisp-tender (except tomatoes). Add tomatoes, salt and sugar. Cook on low heat until it looks like soup. Serve with cornbread.
Mix and spread on bottom of a 13 x 9-inch pan (spray pan with Pam). Bake at 350° for 30 minutes. Cool in refrigerator.
Combine sugar and cornstarch; stir into strawberry juice. Add lemon juice and cook until thickened. Set aside to cool.
Bring milk, water and oleo to a boil. Remove from heat. Add potatoes to liquid mixture, stir and let set. Mix cream cheese and sour cream. Add potatoes to cream mixture and beat until fluffy. Add salt and garlic. Pour mixture into greased 9 x 13 pan. Sprinkle with paprika if desired. Cover and refrigerate overnight. Cut a few pats of butter on top and bake uncovered at 350° for 30 minutes.
Dissolve jello in 1 cup hot water. Add juice from fruit. Cool in refrigerator. Add fruit and let jell. Place marshmallows completely over top. Mix Cool Whip and mayonnaise; spread over top of marshmallows. Let set (overnight is best) before serving.
Pour boiling water over oleo, sugar and salt. Let set until oleo is completely melted. Add beaten egg to mixture. Dissolve yeast in warm water. Add to other ingredients. Stir in 3 1/2 cups of flour. Refrigerate 3 to 4 hours; dough may be kept in refrigerator until needed, up to 10 days. Keep well covered. Put in greased pan, shaped as desired. Let rise 2 1/2 to 3 hours in warm place. Bake at 350° until brown.
In a large boiler, brown chuck and round. Add large onion. Add garlic powder, garlic salt and celery.	Add bean sprouts. Next add water chestnuts and bamboo shoots. Add soy sauce. Pour into large baking pan. Sprinkle noodles on top. Bake at 325° for about 30 minutes.
Wash the beans, cover with water and let soak overnight. Cover hominy with water; also, let stand overnight. In the morning, drain off water from both. Combine beans and hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt and pepper to taste and add a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary.
One hour ahead: Heat oven to 350°. Grease two 15 1/2 x 10 1/2 x 1-inch jelly roll pans; line with wax paper, grease paper. Prepare cake batter according to package directions, working with one package at a time. Spread batter in prepared pans. Bake 15 to 20 minutes until wooden pick inserted in center comes out clean. Invert cake layers onto wire racks. Peel off paper; cool.
Line dish with chips. Brown meat and drain grease. Add all other ingredients to meat and mix together. Pour mixture over chips. Top with cheese. Bake at 350° for 20 minutes.
Melt butter and chocolate over very low heat. Stir in sugar and pudding mix about 1 cup at a time, being sure it is blended before adding more. Mixture will become very thick and dry. Add salt and stir in milk gradually. Continue to cook 7 or 8 minutes to blend and dissolve sugar. Remove from heat and add vanilla. Serve hot or cold over ice cream or cake.
Cook sausage until pink is gone. Cut up cheese and add, stirring, until cheese is melted. Stir in onion and seasoning mix. Mix well. Spread on rye bread and bake at 400° for 6 minutes. If you want to freeze, after spreading, set in freezer until hard, then pack in bags. Freeze until ready to use.
Simmer onion and butter. Add flour, milk and Cheez Whiz to onion; cook until thick. Add beaten eggs; mix well. Cook broccoli for a few minutes; drain and add to first mixture. Pour into greased pan; cover with 1/2 cup buttered bread crumbs. Bake at 325° for 45 minutes.
Mix all ingredients together. Add pecans last. Pour into pie shells. Bake at 350° for 40 minutes or until set in center.
Cream margarine; add sugar and flour. Add pecans and mix well. Form small rolls 1 1/2-inches long. Bake on greased cookie sheet at 300° for 20 minutes or until brown. Makes 6 dozen cookies.
Mix mayonnaise and water with rest of ingredients except bread crumbs. Place in greased casserole. Top with bread crumbs. Bake 15 minutes at 450°.
Melt cream cheese; add chopped onions, chillies and corn. Put in 9 x 11-inch casserole dish. Bake at 350° until bubbly, about 25 minutes. This can be topped with seasoned bread crumbs before baking.
Cook beans until practically done, then add baking soda to make cook faster. Drain beans. Add brown sugar and ketchup until dark. Top with bacon. Bake at 400° until tastes done.
In large bowl combine broccoli, cauliflower, bacon, onion, tomato and eggs. Set aside. In another bowl combine mayonnaise, sugar and vinegar. Mix until smooth. Just before serving pour dressing over salad and toss well. Makes 6 to 8 servings.
In a saucepan over medium heat, cook and stir milk duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.
Bake cake according to directions on cake mix. Cool cake 20 minutes. Whip cream cheese, milk and vanilla pudding and put on cake. Mix crushed pineapple with Cool Whip and spread over top of cake. Sprinkle with nuts. Use a 15 x 10-inch baking pan.
Place patties and milk in bowl.; Microwave 1 minute on High. Stir and cool slightly. Fold into Cool Whip, then into crust. Cover and freeze several hours.
Add sugar, corn syrup and nuts to melted butter. Bring to a rolling boil. Remove from heat immediately. Spray Bundt pan with nonstick coating or coat with 3 tablespoons margarine.
Brown all the meat. Melt cheese. Mix all together. Spread on small rye slices or English muffins. Cook in a 400° oven until bubbly and brown.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, baking soda and undissolved active dry yeast. Combine buttermilk, water and shortening in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Shortening does not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally, or with rotary beater. Add 3/4 cup flour or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
Mix thoroughly butter, confectioners sugar and vanilla. Stir in flour and salt, then chopped walnuts. Chill dough 1 hour. Roll into 1-inch balls. Bake on ungreased cookie sheet at 400° for 10 to 12 minutes, until set, but not brown. While still warm, roll in confectioners sugar. Cool and roll again in confectioners sugar. Makes 4 dozen.
Cook sugar, water, cinnamon, butter and nutmeg in pan. Set aside. Combine flour, baking powder, salt and shortening. Cut in milk. Knead 5 times. Roll into rectangle. Spread shredded apples over dough. Roll beginning at long side. Cut into 12 slices. Place in greased 13 x 9 pan. Pour syrup over slices. Bake at 375° for 40 minutes.
Pour cooking oil into bottom of large Dutch oven to cover bottom. Rinse meat well and coat liberally with seasoning. Heat oil over medium heat and place pieces of meat in oil to brown. Important: The browning of the meat will seal in flavor and help make the gravy. Do not allow to become too hot or the bottom of your pan will burn. After all pieces are well browned, return to pot. Press out garlic and add chopped onion. Pour in water until just below the level of meat. Cook over medium-high heat for 45 minutes to 1 hour or until tender. Serve with large pot of rice. Better the 2nd day!
Wash chicken wings; add seasoning (seasoned salt, garlic and pepper). Fry in skillet without flour. Let brown on both sides. Take out. In small pot, add butter/margarine and Tabasco sauce together. Heat until butter is melted, then place chicken wings in a pan and pour sauce over drummettes. Bake for 25 to 30 minutes at 350° and serve.
Cook macaroni according to package directions. Put in casserole dish with cubed cheese and all but approximately 1 cup crushed crackers. Pour milk over all so ingredients are approximately 3/4 covered. Season to taste with salt and pepper and top with remaining crackers mixed with melted butter. Cover casserole and bake at 375° for 1 hour and uncovered approximately 1 hour.
Spread	approximately 1 tablespoon of mix on each slice of Hasu and flatten. Dip in flour, then egg and fry in oil until brown.
Combine all ingredients and blend for 15 seconds. For medium-large pancakes, use 1/4 cup batter for each pancake and bake on lightly oiled griddle or skillet, turning once, until golden brown.
Cook pasta according to package directions. Drain, set aside and keep warm. In a large cast-iron skillet, melt butter over medium-high heat and add shrimp, garlic and onion. Cook, stirring constantly, about 4 minutes. Remove shrimp and set aside, then add the half and half to the garlic and onions in skillet; bring to a boil, reduce heat to low and simmer 15 minutes, continuing to stir. Return shrimp and add parsley and seasonings; stir until blended. Serve over the cooked pasta. Yield: 2 servings.
Beat eggs; add sugar, oil and milk. Sift flour; add baking powder, salt, soda, cinnamon and cloves. Sift twice more. Add dry ingredients to creamed mixture gradually and beat well. Chill. Roll 1/2-inch thick. Cut and fry. Drain on paper towels. Roll in sugar. Makes about 40 doughnuts.
Combine 1/4 cup warm water and package of dry yeast. Let stand for 5 minutes. Stir to blend. Combine the boiling water, scalded milk, shortening and sugar. Cool to lukewarm. Add beaten egg, nutmeg and dissolved yeast. Mix well. Stir in sifted flour. Mix to soft dough. Place in greased bowl. Cover and store in refrigerator for 2 to 3 hours or overnight. Roll and cut. Let rise about 40 minutes. Fry and glaze.
After the chocolate melts and all the ingredients are combined, you may want to add one or more of the following: 2 cups nutmeats, raisins, coconut or other goodies.
Melt margarine in large saucepan and saute the onion. Add potatoes and carrots and stir-fry for 4 to 5 minutes. Add broth, cover the pan and simmer for 30 minutes until vegetables are tender.
In a large skillet, heat 1 tablespoon oil. Add eggs and cook without stirring until set. Turn eggs out onto a baking sheet and slice into strips.
Melt margarine in saucepan. Add flour and stir. Add sour cream and chopped onion. Heat to thicken. Season to taste with salt and pepper; set aside. Mix drained green beans and grated Swiss cheese in casserole dish. Add sour cream sauce and stir to blend ingredients. Bake in 375° oven until bubbling, about 20 to 30 minutes.
Cook macaroni according to package directions. Combine remaining ingredients. Fold in macaroni and spoon into greased casserole. Bake in 350° oven for 30 minutes, covered, and an additional 15 minutes, covered. Serves 6 to 8.
Melt butter in glass pie plate. Combine egg, flour and milk in blender or shaker. Pour mixture into center of melted butter. Bake for approximately 20 minutes in preheated oven at 375°.
Add nuts to processing bowl and pulse until finely chopped. Add olives and finely chop. Add cheese, 2 ounces at a time and process until mixed. Remove and garnish with olives. Serve with assorted crackers.
Toss first 8 ingredients together. Mix sugar and vinegar; pour over salad and toss.