HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. On an ungreased cookie sheet, roll the biscuits to a 5 1/2-inch circle. Combine salsa, chicken, black beans, cilantro and cumin and spread over the biscuits. Top with the onions, green pepper and cheese. Bake at 350° for 20 to 24 minutes until brown and the cheese melts. Serve with sour cream and guacamole. Makes 8 servings.
Mix baked beans, soup, brown sugar, dry onion, garlic salt and pepper. Add ground beef and bacon; mix well. Top with cheese. Bake at 350° for 1 hour.
Mix together and make a loaf. Bake 1 hour at 350°. Serves 4 to 6.
Boil or fry the chicken for 1/2 hour. Cook rice and then add olives. Place in a buttered 13 x 9 x 2 inch pan. Put chicken on top of rice. In a bowl blend soup, milk and sour cream. Pour over chicken and rice. Bake at 400° uncovered for 1/2 hour.
Combine sugar, mustard seed, celery seed, turmeric, cider vinegar and water. Put on stove and bring to boil the vinegar, sugar and	spices, then add the drained vegetables. Bring	back to	boil and boil gently 10 minutes. Put in jars and seal. Yield: approximately 9 pints.
Cook peeled, sliced carrots for 10 minutes. Place cooked carrots in large dish with peppers and onions in layers. Sprinkle each layer with salt and pepper. Mix other ingredients and pour over vegetable mixture. (DO NOT STIR.) Cover lightly and place in refrigerator. Let stand at least 12 hours before serving.
Put the oatmeal, margarine and boiling water into a mixing bowl; let stand 20 minutes. Beat and add sugars and eggs. Mix well. Add flour, soda and cinnamon. Bake 40 minutes at 350°.
Saute onion in oil in a skillet until tender. Add rice and stir until lightly browned. Add water and next 4 ingredients; stir well. Cover; bring to a boil. Reduce heat and simmer 30 minutes. Stir in remaining ingredients and cook 20 to 25 minutes. Yields 6 main dish servings.
Preheat oven to 375°. Mix all ingredients. Pour into medium baking dish. Bake 25-30 minutes varying on cookware used.
Buy macaroni from the grocery store. Boil it in water for 30 minutes, then put the cheese in it. Stir it up and let it cool for 3 minutes.
Brown meat. Add vegetables. Cook until vegetables are soft. Add soup, beans and tomatoes. For thinner soup, add water. Simmer about an hour.
Cream butter and sugar. Add eggs, one at a time and blend. Sift flour and cocoa; add to creamed mixture. Add vanilla and nuts; mix well. Bake in a greased 9 x 13 inch pan for about 30 minutes.
Cream together eggs and sugar until real creamy. Sift all dry ingredients together. Heat milk with oleo or butter until melted. Add dry ingredients gradually to egg and sugar alternately with hot milk and oleo (butter). Bake in rectangular cake pan at 375° for 25 to 30 minutes or until a toothpick comes out clean when inserted into cake.
Dice chicken. Saute the celery, bell pepper and pimentos in one stick of margarine. Add soup, milk and grated cheese. Meanwhile, cook spaghetti. Add spaghetti, chicken and sauce together. Pour into large baking dish (9 x 13-inch) and heat thoroughly in a moderate oven (350°), for 30 to 45 minutes. May be topped with cheese and olives, if desired.
Mix liquid in a cup. Mix flour, salt and sugar in small bowl. Pour liquid over dry ingredients. Mix with fork to form ball. Line pie tin. Press with fork or fingers. Bake at 425° until lightly brown, 10 to 15 minutes.
Layer in the following order in a quiche dish: Refried beans, Avocados mixed with 1 pint of sour cream, Remaining sour cream less 1 serving spoonful, Cheese, Lettuce, Green onion, Ripe olives, Tomatoes, Remaining dollop of sour cream. Serve with heavy chips for dipping.
Preheat the oven to 325°. Place the butter and sugar in the bowl of an electric mixer. Beat at medium speed for 2 minutes. Scrape down sides of the bowl. Beat on high for 3 minutes, until butter is light but not fluffy. Add the zests and liqueur. Beat on high for 30 seconds. Gradually, using low speed, add the flour and salt; mix for 1 minute. Use a rubber spatula to finish mixing the dough.
Cream together sugar, margarine and salt and beat well. Add eggs and beat until fluffy. Add vanilla and blend. Sift together dry ingredients and blend gently into creamed mixture. Chill for several hours. Dust pastry cloth with powdered sugar and flour. Roll dough out a small portion at a time to 1/4-inch thickness. Cut out with fancy cutters. Bake on ungreased cookie sheet for 10 to 12 minutes at 375°.
Boil raisins and water until water is absorbed. Sift together flour, salt, baking soda, baking powder and cinnamon. Cream together margarine and sugar; add eggs. Add sifted ingredients and nuts. Bake at 350° for 10 to 12 minutes. Makes 4 1/2 to 5 dozen.
Mix crumbs and melted butter and press firmly into 9 x 13-inch pan. Soften cream cheese and combine with milk, Dream Whip and sugar. Beat 5 minutes until thick. Pour on top of crumb crust. Spoon pie filling over top. Cover and refrigerate overnight.
Combine sugar, flour, cocoa, baking soda and salt in large mixing bowl. Mix well. Heat margarine and water in saucepan until boiling. Pour over dry ingredients and mix. Beat in buttermilk, eggs and vanilla. Pour thin batter in greased and floured 15 x 10-inch pan. Bake in 400° oven for 20 minutes. Use with Diana's Chocolate Frosting.
Mix together the hash browns, cream of chicken soup, sour cream and Cheddar cheese. Pour into a greased 9 x 13-inch dish. Top with the cornflakes and then drizzle the margarine over all. Bake at 350° for 1 hour.
Preheat oven to 300°. Brown cracker crumbs in butter. Press cracker mix onto bottom of pan for crust. Mix together chicken, sour cream and soup; spoon over crust. Bake at 300° for 30 minutes or until bubbly.
Chop celery and onion in blender; drain mostly, then add to can of soup. Heat with additional 1/2 cup water until mixture is smooth.
Mix in bowl cream cheese, almond extract, 2/3 cup sugar and eggs. Pour into buttered 10-inch heavy pie plate. Bake at 350° for 25 minutes. Shut off oven; let sit in oven for 20 minutes. Take out cake.
Mix. Put into greased loaf pan. Let stand for 1 hour. Bake in a slow oven at 325° for 40 minutes to 1 hour.
In saucepan, mash raspberries. Add jelly and salt. Bring to boil, stirring constantly, until jelly is melted. Blend cornstarch and water; add to jelly mixture. Cook, stirring constantly, until clear and thickened. Let stand until cool. Chill.
Slice buns in half. Add any of the ingredients to the "bottom half" of the bun. Cover with top half of bun. Slice to eat.
Cook chicken; remove skin, debone and cut into chunks (about 3 cups). In a saucepan, add spices and onion. If you buy your chicken already skinned and deboned, you can add it to this and 1 cup water. When onion is cooked, add soups until mixed.
Cook rice as directed except use reserved broth in place of the water. Mix everything together. Salt and pepper to taste. Put into casserole dish and bake 30 minutes at 350°.
Place all ingredients in a bowl; stir only until smooth and moist. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Combine ingredients together and blend until smooth. May refrigerate for 1 hour. (This will allow flour particles to swell and soften so crepes are light in texture.) Brush the bottom of a nonstick 6-inch pan with oil and place over medium heat. Pour about 3 tablespoons batter into hot pan and tilt so it covers the pan. Cook until done and then turn and cook on other side. Cover crepe with jam, marmalade, etc. and roll up.
Place crabmeat in mixing bowl. Sprinkle crabmeat with cracker crumbs and mix. In a small bowl, combine all other ingredients; mix until frothy. Gently fold mixture with crabmeat, taking care not to break up lumps of crabmeat. Form into rounded mounds about 1-inch thick up to 3 inches in diameter. Do not pack too firmly. Fry in deep fat for about 3 minutes or until golden brown. Alternately slip under preheated broiler for about 6 minutes, 3 minutes on either side.
Heat together the juice from the pineapple and enough water to make 1 cup hot liquid. Add lemon Jell-O and grated cheese. Chill until thick, then fold in whipped Carnation milk, mayonnaise and pineapple. Chill until firm. Serve on lettuce leaf.
Saute the onions in the oil. Stir in paprika and cayenne pepper. Add the chicken and tomato. Season with salt. Add the cauliflower. Simmer over low heat for 30 minutes. (Do not add water as the chicken will release sufficient liquid for the purpose.) Blend the sour cream, flour and a little water. Add to the chicken mixture. Boil the noodles in salted water. Heat the butter. Add the dill. Pour over noodles. Serve the chicken mixture over the noodles.
Cook potatoes in water until done. Drain and mash them. Beat in enough sugar to make the potatoes as thick as pie dough consistency. Roll out on board sprinkled with powdered sugar. Spread with peanut butter, nuts and cinnamon-sugar mixture. Roll up jelly roll fashion and slice to desired thickness.
Cook macaroni until tender and drain. Layer macaroni, salt, pepper, margarine and cheese. Shake milk, egg and flour together. Pour on top of macaroni. Then put cracker crumbs on top. Bake at 350° for 20 to 25 minutes or until milk is absorbed.
Note: If using older gator, use meat tenderizer; marinate overnight. Cover ribs with water
Mix all ingredients (do not cook potatoes first). Pour into 9 x 13-inch buttered pan.
Scald milk; cool. Melt shortening and add to scalded milk. Dissolve yeast in lukewarm water. When milk is cool, add flour, salt and sugar sifted together, a small amount at a time. Stir well and add vanilla, beaten eggs and yeast before dough gets too stiff. Knead well on a floured board. Have a soft dough.
Divide the lamb and place in two heavy-duty ziploc bags (the lamb will pull apart naturally in sections). In a large mixing bowl combine all ingredients except lamb and Herb Mint Sauce. Blend and pour combined ingredients over lamb. Seal the bags and shake gently to allow marinade to coat lamb completely. Refrigerate at least 6 hours or up to 1 day, turning bags several times. Grill the lamb over medium heat to desired doneness (medium rare is delicious with good lamb!). After removing lamb from grill, let it rest and cool a bit so that its inner juices can thicken and not all be lost when it is sliced. Slice and plate the lamb, drizzling the Herb Mint Sauce over it or serving it on the side. Enjoy with garlic mashed potatoes or roasted potatoes or wild rice.
Cook sausage until browned. Drain and set aside. Separate crescent dough into 8 triangles. Place with long points toward center in a greased 12-inch pizza pan. Press on bottom and sides to form a crust, sealing perforations. Bake at 375° for 5 minutes on lower oven rack. Crust will be puffy. Remove from oven. Reduce oven temperature to 350°. Spoon sausage over dough; sprinkle with cheeses. Combine remaining ingredients and pour over sausage mixture. Bake on lower oven rack for 30 to 35 minutes. Yield: 6 to 8 servings.
Combine cereal and raisins in a large bowl; pour water over cereal mixture and mix well. Cool. Combine next 4 ingredients; make a well in center of flour mixture. Add buttermilk, oil, eggs, pecans and bran mixture; stir just enough to moisten dry ingredients. Cover and store in refrigerator as long as one week. When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 400° for 15 to 18 minutes.
Peel and cook potatoes until tender. Mash. Add oleo, milk, Ricotta cheese and pepperoni. Place in a greased casserole dish and bake at 350° for 20 minutes (just to heat through). Bread crumbs may be sprinkled on top before baking.
Mix sugar, cocoa and flour, then pour in rest of ingredients. Cook until thick and then pour into baked pie shells. Use egg whites for topping. Brown topping.
Repeat layers and cover with 1 quart of tomatoes. Bake in tightly covered dish at 350° for 1 1/2 hours.
Combine flour, soda, sugar, baking powder and salt. Combine egg, buttermilk and margarine. Slowly stir in dry ingredients. Batter will be thick. Spoon about 1/4 cup of batter onto lightly greased griddle.
In a large bowl, layer first 7 ingredients in order given. Mix together salad dressing or mayonnaise and sugar. Pour on top of layered salad. Garnish with chopped tomato just before serving. (Tomato acid will break down the salad dressing mixture, so it is important to garnish just prior to serving or let individuals add tomatoes as desired.)
In a 4-quart pan, combine water, frozen meatballs, undrained beans, beef bouillon granules, onion, basil and bay leaf. Bring to boiling. Add spaghetti. Simmer, covered, 20 minutes or until meatballs are heated through. Stir in drained mixed vegetables and undrained chopped or crushed tomatoes. Heat. Serve with Parmesan cheese or grated sharp cheese, Monterey Jack, Swiss or cheese of your choice. Very good.
Bring vinegar, sugar, oil, salt and pepper to boil. Cool and pour over vegetables. Refrigerate overnight. Will keep several days in refrigerator.
While browning pie crust; mix dry ingredients first; sugar, salt, cocoa and cornstarch. Stir and smash up lumps. Add milk and yolks and cook over medium heat until thick. Then add butter and vanilla, mix with mixer and pour into baked pie crust.
Place sugar in a large refrigerator dish. Grind all fruit and add to sugar and nuts. Mix well and refrigerate overnight. Will keep for weeks in a refrigerator.
Boil sugar and water. Add marshmallows. Add strawberries, pineapple, apricots and bananas. Stir. Freeze in paper baking cups.
Combine sugar, water, cloves and lemon rind. Cook for several minutes until syrupy. Remove cloves and lemon rind. Add apple balls (apples should be peeled and cut with a melon ball cutter). Add 1 or 2 drops food coloring. Cook until apples are tender. Chill and serve with roasted meats or poultry.
Put all ingredients in saucepan. Cook until it forms a soft ball when dropped in cold water. Remove from stove; add 1/2 cup marshmallow cream and 1 cup nuts, if desired. When cold, cut in pieces.
Mix together margarine, sugar and graham cracker crumbs and pat down in bottom (and up around sides a little) of a buttered 9 x 13 x 2-inch pan or Pyrex baking dish. Set aside. Beat thoroughly cream cheese, sugar, eggs and vanilla and spread evenly in graham cracker crust. Bake 20 minutes at 350°. Cool. Then spread with 1 can "Comstock blueberry pie filling. Chill. When chilled, cover with 1 (8 ounce) carton thawed Cool Whip. Refrigerate, uncovered, until serving time. Cut into 18 bars.
Mix instant pudding and milk. Beat 3 minutes. Fold in Cool Whip; stir well. Line 9 x 13 inch pan with graham crackers; cover with pudding mixture. Continue layering graham crackers and pudding mixture. Cover top of dessert with a layer of graham crackers. Add melted chocolate frosting to top.
Saute broccoli, margarine and onion until tender. Mix corn muffin mix, eggs and cottage cheese, then combine. Bake at 350° in a greased 9 x 13-inch pan for 30 minutes or until golden brown. One cup grated Cheddar cheese may be added for a different flavor.
In a small mixing bowl, combine all ingredients, except salt and pepper. Season to taste with salt and pepper. Serve with fish! Makes 1 cup.
Fry meat together. Drain grease and add jar of Cheez Whiz. Simmer until cheese is melted. Put on slices of party rye. Freeze on a cookie sheet. When frozen, put in a plastic bag. When ready to eat, pop in oven for a few minutes until hot.
Cook all these ingredients until clear and slightly thickened. Slice apples after peeling. Put in jars. Cover with filling. Process in hot water bath for 20 minutes.
Cut cauliflower into bite size pieces. Grate the carrots. Cut onion fine. Stir all together and let stand for several hours to blend flavors.
Grease and flour a 13 x 9-inch pan. Mix together ingredients on medium speed for 2 minutes. Pour into pan and bake at 325° for 30 minutes.
Blanch tomatoes in hot water and peel. Wash peppers; peel onions and garlic. Dice tomatoes; chop onions, peppers and garlic. Mix all ingredients together and boil until thick (20 to 30 minutes). Put in sterilized jars and seal. Process in hot water bath 10 to 15 minutes. (Best to wear rubber gloves when handling peppers.)
Shell and chop eggs. Mix with 1/4 cup of mayonnaise, mustard, salt and pepper. Drain tuna; mix with 1/4 cup of mayonnaise, celery and sweet pickle. Refrigerate in separate bowls. Trim crusts from each loaf. Slice each loaf into 5 to 7 horizontal slices. Alternate spreading tuna and egg mixtures on each horizontal slice. Wrap in foil or plastic and refrigerate overnight. Cut this loaf of alternating bread and fillings into 15 to 20 crosswise slices. Each slice can be halved. Keep refrigerated until served. Yields 10 servings.
Mix all ingredients together. Shape into rolls. Let rise. Bake at 400° for 10 to 12 minutes.
Mix by hand and put in a 9 x 13-inch pan. Bake at 350° for 45 minutes.
In a 10-inch skillet, melt margarine until sizzling. Add broccoli and onion. Cook over medium heat, stirring occasionally, until crisp-tender (5 to 6 minutes). Meanwhile, in medium bowl, stir together remaining ingredients except steak, tomatoes and rice. Add sirloin strips; let stand 5 minutes. Add sirloin and marinade to vegetable mixture. Continue cooking and stirring occasionally, until meat is browned (6 to 8 minutes). Stir in tomatoes and cover. Let stand 2 minutes or until heated thoroughly. Serve meat and vegetables with juices over cooked rice. Makes 4 servings in 30 minutes.
Mix together the cream cheese and the Marshmallow Creme. Chill. Dip sliced apples in pineapple or lemon juice to keep fresh. Store in Ziploc bag until ready to serve. When ready to serve, place dip in bowl. Arrange apples, peeling side up, around dip.
Into a large shallow roasting pan, turn the popped corn. Sprinkle the almonds over the corn.
Mix together the cream cheese, 1 cup sugar, eggs and 1 teaspoon vanilla. Line muffin pan with large paper baking cups. Fill each one 2/3 full. Bake 40 minutes at 325°. Remove from oven and let stand 5 minutes.
Slice and boil carrots in salted water until tender (don't cook until soft); cool and alternate layers of carrots, onion and pepper. Beat remaining ingredients until well blended. Pour over vegetables. Cover and refrigerate. May be prepared several days in advance.
Place bacon between 2 sheets of paper towels. Cook on High for 2 minutes or until partially cooked. Split buns and spread with mustard; set aside. Cut cheese into 8 (1/4-inch) strips. Divide cheese into 2 stacks. Cut each hot dog lengthwise in half (almost through). Lay cheese strips in slit. Wrap bacon strip around each hot dog. Place hot dogs in buns. Wrap each with paper towel. Cook for 1 to 1 1/2 minutes. Let stand 1 minute before serving.
Combine all ingredients except 1/4 cup chips; stir well. Pour into a greased crock-pot. Top with reserved chips. Cover and cook on low setting for 5 to 8 hours. Makes 4 servings (2 quarts).
In skillet, break up sausage; cook slowly, uncovered, for 15 to 20 minutes or until thoroughly cooked, turning meat to cook evenly. Drain well. Place 4 slices of the bread in bottom of a greased 8 x 8 x 2-inch baking dish. Combine tomato paste and basil; spread over bread in pan. Place half of the cheese slices over bread. Spoon all of the sausage over cheese; place remaining cheese slices over sausage. Top with remaining bread slices, trimming crusts, if needed, to fit.
Sift together first 3 ingredients. Mix shortening, white sugar, vanilla and eggs until fluffy. Blend in flour. Spread in a 9 x 13-inch pan. Beat egg white with salt until stiff. Beat in brown sugar. Spread on dough. Top with nuts. Bake 30 minutes at 325°. Cut in squares or bars.
Mix salt, water and ammonia together. Pour mixture over several small pieces of charcoal in a small bowl. Put several drops of colored inks on various parts of it and leave undisturbed for several days. Crystals will form into interesting formations, growing and sprouting every day. It will be white where no ink is used.
Note: For variety, any other items that would be good on a pizza may be added to this casserole; such as, mushrooms, sausage, olives, green peppers, onion, etc.
Melt stick of butter in bottom of casserole dish. Flour chicken lightly and lay in butter. Sprinkle with garlic salt, lemon pepper and paprika. Bake at 450° for 30 minutes. Turn and sprinkle with garlic salt, lemon pepper and paprika again and bake for 20 minutes.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks. Add mayonnaise and next 3 ingredients, stirring until smooth. Stir in ham and all remaining ingredients. Process until smooth. Spoon or pipe into egg whites.
In a large skillet, brown meat in oil. In a large stew pot add seasonings, soup, wine, vegetables and meat. Cover and let simmer for no less than 8 hours.
Cream margarine in mixing bowl. Add sugar and flour. Cream. Add crushed potato chips, chopped pecans, vanilla and water. Cream thoroughly. Chill. Line cookie sheet with foil. Preheat oven to 350°. Form cookies into balls. Press onto cookie sheet. Bake.
Slice strawberries and mix with glaze; set aside. Mix cream cheese, powdered sugar and Cool Whip. In large bowl, tear cake in pieces; pour cream cheese mixture over cake and pour glaze over all.
Cook broccoli slowly until tender. Drain and place in casserole dish. Pour oil in skillet. Heat until hot and add flour. Stir until smooth. Add milk and stir until thick and add cheese. Stir until cheese is melted. Pour over broccoli.
Mix all ingredients, except meat, onions and seasonings together lightly; put in	a 2 1/2-quart casserole and set aside. In	a large skillet, brown meat, onion and seasonings. Add skillet mixture to beans in casserole; mix. Cover and bake at 325° for 3 or 4 hours, or put in a slow cooker on low for 4 to 6 hours. Serves 6. Contains 473 calories per serving.
Separate egg whites and yolks. Cream the butter or margarine with the sugar. Add grated rind and juice. Blend into the first mixture the egg yolks, flour and milk. Beat the 2 egg whites until stiff, but not dry. Fold into first mixture. Pour into ungreased casserole dish. Place dish into pan of hot water in a 350° oven and bake 35 to 45 minutes, until knife inserted in the center comes out clean. Remove from oven and cool before serving. Makes 4 to 6 servings.
Mix together and bake at 350° for approximately 30 minutes. Stir 3 times while baking.
In a medium bowl, combine tomatoes, salsa, onions and garlic. Set aside. Coat chicken with flour. In a 10-inch skillet with cover, heat oil over medium heat; saute chicken for 3 to 4 minutes on each side or until golden brown. Pour sauce over chicken. Cover and simmer for 20 minutes or until chicken is tender. Serve over rice. Makes 4 servings.
Mix beef, 1/2 of tomatoes, oats, one Egg Beaters, Parmesan and seasonings. Divide in half. Pat half of meat mixture into sides and bottom of 10-inch pie plate. Blend Ricotta, 1 Egg Beaters and garlic powder. Spread into meat shell. Pat remaining meat into a 10-inch circle on wax paper. Place on top of pie. Spread remaining tomatoes on top of pie. Bake at 350° for 45 minutes. Let stand 10 minutes. Cut in wedges.
Mix well until like dough. Roll into small balls. Have chocolate melted. Pour chocolate into bottom of candy cup. Place peanut butter mixture in center. Cover with chocolate.
Crumble cornbread in large bowl or Dutch oven pot. Add bread torn into small pieces. Add onion, celery, sage, salt and pepper. Pour hot broth on top (enough to make mixture very moist and wet). Completely saturate. Use potato masher and mash well. Cover with a lid. Let steam 15 minutes. Mash again. Put in baking pan and bake at 400° approximately 30 minutes or until golden brown.
Sift or mix well the flour and sugar. Add egg and mix thoroughly with a fork. Pour the can of apples in baking dish or pie plate and sprinkle cinnamon to taste on the apples. Sprinkle the moist flour mixture evenly over the apples. Dot with butter. Bake 45 minutes at 350°.
Brown meat and drain well. Stir in taco seasoning and simmer for 5 minutes. Mix taco sauce and salad dressing together. Combine meat mixture with remaining ingredients except tortilla chips. Right before serving, add sauce mixture and tortilla chips. Makes 12 servings.