HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add chili powder, salt and pepper. Lightly grease baking dish or spray with Pam. Place Doritos in the bottom. Add meat, beans, mushroom soup and Ro-Tel tomatoes. Bake 20 minutes at 350°. During the last 5 minutes of baking time, add the cheese to the top.
Heat juice, sugar and flour stirring constantly until mixture thickens. Pour thickened mixture over cherries. Mix and pour into pastry lined pan. Cover with top crust with slits cut in it. Bake until nicely browned. Bake at 425°. Bake for 35 to 45 minutes.
Bake 1 1/2 hours at 325° in a 10 1/2 x 14 1/2-inch pan.
Preheat oven to 375°. Wash mushrooms and remove stems. Dip caps in melted butter and place upside-down in a buttered baking dish. Chop stems and saute with onion and garlic in 2 tablespoons butter until soft, but not brown. Add spinach, meat, nutmeg, salt and pepper. Mix well and fill caps. Sprinkle with cheese. Bake for 15 minutes.
Melt butter in 1 1/2-quart straight sided dish. Beat in eggs, flour and sugar. Stir in pineapple and bread. Let stand in refrigerator severals hours or overnight. Bake 30 to 40 minutes at 350°. A wonderful side dish for ham.
Mix all ingredients well. Shape into a loaf. Place into a loaf pan. Spread ketchup lightly on top of the meat loaf. Bake in oven at 325° for 1 hour.
Cream the shortening and sugar together with a spoon. Beat well. Add milk, egg and vanilla to this. Add flour. In a piece of wax paper, roll this dough up and let chill in refrigerator for a few hours. Place on a greased cookie sheet (cut in slices) and cook in oven at 350° until cookies are browned. Before baking you can sprinkle candies on top for decoration (red and green sprinkles especially for Christmastime).
Combine all ingredients thoroughly and pack into a loaf pan. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing.
Put ice cream into a tall glass. Slowly add soda. Don't let it foam over glass. Add a straw.
Defrost strawberries. Mix jello with boiling water until dissolved. Let cool in refrigerator until starting to set. Blend in sour cream with a whisk. Add drained pineapple and mix, then add strawberries and blend. Refrigerate until set. Enjoy!
Cook pasta and drain. In a skillet, brown meat. Salt and pepper to taste. Drain and add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.
Put sugar, pineapple and lemon juice in saucepan. Heat to boiling point. Add gelatine dissolved in water to this and let cool. Mix cream cheese with some cherry juice; blend. Add cherries that have been cut into pieces. When gelatine mixture is cool, add cheese/cherry mixture, then fold in whipped cream. Refrigerate for at least 30 minutes.
Combine dry ingredients. Cut in shortening until coarse crumbs. Stir in milk. Turn on to floured board and knead 1 minute. Pat it or roll it into 1 inch thickness. Cut with floured biscuit cutter. Put on greased baking sheet. Bake at 450 degrees, 10-12 minutes. Makes 4 biscuits.
Spray a large saucepan with nonstick spray coating. Cook onion and carrot in the saucepan over medium-high heat until onion is tender but not browned. In a small bowl stir together 1 cup of skim milk, the flour, nonfat dry milk powder and salt; stir into vegetable mixture. Stir in remaining milk and clam juice. Stir over medium heat until thick and bubbly. Stir in undrained oysters and spinach. Heat through, stirring occasionally. To serve, ladle into soup bowls.
Grate Cheddar cheese. Mix with mayonnaise and Worcestershire sauce. Add chopped onions. Bake at 400° until cheese dip is warm and bubbly, approximately 15 minutes. You can also add crumbled bacon, if desired.
To make batter, cream 1/2 stick of butter with white sugar. Mix in well the egg yolks. Sift together flour and baking powder. Add alternately with milk. Add vanilla. Beat egg whites and fold into batter; set aside. In a cast-iron skillet, place 1/2 stick of butter in small dabs. Add brown sugar, pouring evenly over butter. Place 1 slice of pineapple in center of pan and other slices around, centering each with a cherry. Pour batter over this and bake in a slow oven (300°) for 1 hour, or until done.
Mix flour, salt, sugar and shortening with a pastry blender or 2 knives until shortening is cut into very small pieces. Mix egg, water and vinegar together well; add to flour mixture.
Wash and tear lettuce. Brown meat and chili powder. Drain meat. Toss all ingredients together. Dress salad.
Melt butter in large heavy pan over low heat, whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk, cook over medium heat whisking constantly until thickened and bubbly. Stir in onion and next 4 ingredients. Remove from heat and stir in 1 egg and shrimp, cover and chill 1 hour. Shape shrimp mixture into 16 balls, roll in crumbs, dip in 2 beaten eggs and roll again in crumbs. Fry croquettes in 3 inches of oil, 3 to 4 minutes, or until golden. Drain on paper towels.
Mix the ingredients together in the order given. Pour into muffin tins. Bake at 350° for 20 minutes. The batter keeps in the refrigerator for up to 6 weeks.
Rinse liver in cold water and dry. Melt butter in saucepan. Add onions and brown; add chicken livers and cook until well done. Cool. Blend in a blender, adding chopped boiled eggs.
Soften cream cheese; chop beef. Mix all ingredients, except parsley. Shape into a ball; roll in parsley. Serve with crackers of your choice.
Mix sugar, flour and salt. Melt chocolate; then add to sugar mixture. Bring to a boil. Boil 2 minutes. Add a little of the hot mixture to egg yolks; stir well. Then mix all together. Boil 2 more minutes; add vanilla and butter. Pour into pie shell. May top with meringue or Cool Whip.
Wash squash, slice into rounds. Slice onions. Add salt and pepper and plenty of butter. Wrap in aluminum foil and cook on grill 15 minutes or until done. You can cook in slow oven.
Mix together. Add chicken and marinate several hours or overnight. bake at 350° for 1 hour with foil on top.
Bake at 350° for 1 hour. Makes 2 loaf pans.
Fry meat; drain fat and add two packages taco seasoning and 1 cup water. Lay 4 large shells on bottom of pan. Layer meat (with seasoning), cheeses, 4 more shells, meat, cheeses, etc. End with sauce on top. Bake at 350° for 30 to 45 minutes.
Combine all ingredients in a large skillet. Cover and cook over low heat 5	to 10 minutes.	Vegetables should be firm; 25 calories per 1/2 cup.
Cook water, sugar and caramel candies to a soft ball. Add pecans and vanilla. Stir well until pecans are covered. Pour on waxed paper and separate. Dry completely and store in tin cans or glass jar.
Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Bake cake according to directions. When done, take a fork and prick top. Combine sugar and pineapple. Bring to a boil and boil 5 minutes. Spread on top of cake. Fix instant pudding and spread on top. Slice bananas and place on top of pudding. Then spread on Cool Whip. Sprinkle chopped pecans on top of Cool Whip. Refrigerate.
Chop the cabbage. Stir into it the flour, salt, mustard, pepper, butter and water. Put mixture into buttered casserole. Over it lay the slices of bacon. Put in oven and bake at 350° about 1 hour.
Soak peas overnight in water to cover; drain Place peas in Dutch oven with ham bone, potatoes, carrots, onion, bay leaf, 4 qts. water, and salt and pepper to taste. Cook over low heat approximately 4 hours stirring occasionally. Remove ham bone and bay leaf. Place soup in blender, blend well until smooth. Taste to correct seasonings. Reheat and serve piping hot. Serves 10.
Mix and bake cake mix as directed on box. Beat egg yolks, powdered sugar and butter. Fold Cool Whip into powdered sugar mixture. After cake cools, crumble 1/2 of the cake into a large bowl, then cover with 1/2 of the Cool Whip mixture. Top with 1/2 of the crushed candy bars. Repeat layers. Chill overnight. Serve and enjoy.
Combine cake mix, eggs and salad oil. Stir in cooled Jell-O. Use tube pan lined with waxed paper. Bake 1 hour at 350°. Do not open oven door. Mix sugar and lemonade and as soon as cake is removed from oven, pour lemonade over cake. Let cool in pan.
Debone chicken. Put in bottom of casserole dish. Mix soup, sour cream and chicken broth. Pour over chicken. Crush Ritz crackers and put on top. Melt 1 stick margarine and put on top. Bake at 350° for 45 minutes.
Heat oven to 350°. Mix dry ingredients; set aside. Melt butter; add eggs and vanilla. Mix until well blended. Stir in zucchini. Add dry ingredients. Mix well until blended. Pour into a greased and floured 9 x 5-inch loaf pan. Top with nuts; lightly press into batter. Bake 1 hour and 5 minutes. Cool 10 minutes. Remove from pan. Cool completely on wire rack. Makes 1 loaf.
Stir sugar, flour and egg together. Add pineapple juice. Cook until thick, stirring to keep from sticking. Cool and spread onto top of Jell-O.
Prepare graham cracker crust in a 9 x 13-inch pan and cool. Mix the cream cheese, powdered sugar and vanilla. Add to the already prepared whipped cream. Blend well. Spread over crust. Spread the pie filling over this. Cool for 4 hours or overnight.
Cook broccoli according to package directions. Saute onion in butter and mix all ingredients together. Bake at 350° for 45 minutes.
Boil sugar, water and cornstarch, stirring constantly until thick. Add jello, salt and food coloring. Let chill. Pour over fresh berries. Then pour in baked pie crust. Top with whipped cream.
Mix the first 3 ingredients in a saucepan on medium heat, stirring constantly until it starts to boil. Cook until it forms a soft ball in cold water. Set the pan in cold water. Stir in the peanut butter until well mixed. Add the walnuts. Pour mixture into a greased 13 x 9 x 2-inch pan. Let stand until cool, then cut.
Parboil zucchini and onion. Drain. Mix chicken soup and sour cream. Stir in diced chicken. Fold in zucchini. Melt butter and mix stuffing mix. Spoon 1/2 zucchini mix in a 9 x 13-inch pan. Spread 1/2 stuffing mix over top. Spread rest of zucchini mix. Top with stuffing mix. Bake at 350° for 30 minutes. Can be made ahead and refrigerated until ready to bake.
Mix flour, margarine and pecans. Press out in 9 x 13-inch cake pan. Bake at 350° for 20 minutes. Let cool.
Saute the mushrooms. Do not peel or wash, just wipe with damp cloth. Butter 3 slices white bread. Cut into 1-inch squares and place in large casserole. Combine mushrooms with the onion, mayonnaise, celery, green pepper, salt and pepper. Put mixture onto bread squares. Butter 3 more slices of bread and cut into 1-inch squares. Put into casserole. Mix the beaten eggs and milk; pour over mixture in casserole. Must be refrigerated at least 1 hour.
Blend in order given, then beat 3 to 4 minutes at medium speed until smooth and creamy. Bake at 350° for 30 to 35 minutes in 9 x 13-inch pan.
Combine all ingredients except cheese, crushed potato chips and almonds. Place all other ingredients in a large rectangular 13 x 9 x 2-inch dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes.
Heat cream and syrup in small saucepan until boiling, stirring constantly. Remove from heat. Add chocolate and stir until melted. Serve warm to dip the fruits, cake, cookies or pretzels. Keep warm in a warming dish on low setting. Makes 1 1/2 cups. This dip lasts for hours without losing its smooth consistency.
Cream butter and shortening. Add sugars and cream again. Add eggs 1 at a time to mixture. Sift dry ingredients and add alternately with milk. Add vanilla and nuts. Bake in tube pan 1 hour at 325°.
Mix and sprinkle on souffle. Bake at 350° for 30 minutes.
On low heat mash flour into potatoes. Dip spoon into melted margarine, then dip spoon into potato batter and form into tablespoon size nuggets. After all nuggets are formed, melt 1/4 stick margarine and brown with 1/2 cup bread crumbs. Pour over potato nuggets.
Mix the cream cheese with two packages of Buddig beef. Add the Worcestershire sauce, Accent and onion and mix well. Roll the cheese ball in the remaining package of Buddig beef. Refrigerate. Serve with crackers.
Soften the margarine to room temperature. Beat eggs slightly. Sift flour in a large mixing bowl with all the dry ingredients. Make a hole in the flour and pour in all the other ingredients. Mix with a spoon until all is moist (do not use a mixer). Bake in a tube pan for 40 minutes at 350°. Will keep in the refrigerator for weeks.
Dust meat with flour; brown in shortening in large pan. Add soup and water. Cover and simmer 1 hour and 30 minutes. Add remaining ingredients. Cover and cook 1 hour, stirring occasionally. To thicken, uncover.
Melt the butter or margarine in a heavy 3-quart pan. Add brown sugar and salt, stirring until thoroughly blended. Blend in corn syrup. Gradually add condensed milk, stirring constantly. Cook and stir over medium heat until the candy reaches firm ball stage (245°). Remove from heat, stir in vanilla and pour into buttered baking dish. Cool; cut into small squares and wrap.
Brown beef and onion and drain off grease. Combine all ingredients in a large casserole dish. Bake at 325° for 1 hour and 20 minutes.
Combine flour, sugar and salt with milk and eggs. Cook until mixture coats a spoon over medium heat. Add vanilla and cool. Place a layer of wafers and then bananas. Then spread with filling each time. Put on meringue and brown.
Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-quart trifle or serving bowl. Top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.
Cook carrots until tender. Drain and cool. Add onion rings and peppers. Mix other ingredients together and pour over the carrots. Let set 12 hours. Keeps well. It may be kept in the refrigerator as long as 2 weeks.
Put all liquids in container and add 1/2 paper towel roll. Soak 1 hour or overnight. Keep lid on when not in use.
Trim and wash rhubarb and strawberries and cut as listed. Place in large mixing bowl adding fruit, Polaner All-Fruit jelly, honey and spices. Mix well, add both sugars and mix well again. Add flour and mix especially well to prevent a runny pie. Place pie crust bottoms in pie pans and add 1/2 of mix into each. Place top crust on, pinch edges together and cut 6 air vents in crust to allow steam to escape. Bake at 350° for approximately 1 hour (when sugar is boiling in crust of pie). Remove and cool at least 4 hours before serving.
In 8 x 8 x 2-inch microwavable baking dish, arrange onions; set chicken breasts, skinned side up, over onions. Cover with vented plastic wrap and microwave on High (100%) for 5 minutes, until chicken is cooked through. In small mixing bowl, combine remaining ingredients; spread over chicken breasts. Microwave on High for 2 minutes until sauce is heated through. Makes 2 servings. Has 209 calories.
Cook the asparagus in salt water until tender. Make a white sauce of the butter, flour and milk. Add the beaten yolks of eggs and cook five minutes. Pour the sauce over the asparagus and serve.
Mix catsup and horseradish. Spread over cream cheese. Keep chilled until ready to serve. Excellent with Triscuits or any favorite crackers.
Heat oven to 350°. Cut beef into 1 inch cubes; coat with flour. Heat shortening in skillet until melted; cook beef until brown. Add onion; cook and stir until onion is tender. Pour into ungreased 2-quart casserole; sprinkle with 3 tablespoons flour, 1 1/2 teaspoons salt, pepper, thyme and garlic salt. Pour water over mixture. Cover and bake until beef is tender, 40 to 60 minutes. Increase oven temperature to 450°. Arrange potatoes on beef in layered rolls; sprinkle with salt and paprika. Bake, uncovered, until potatoes are tender, about 30 minutes.
Combine 1 1/2 cups flour, 1/4 cup sugar and butter in bowl; mix well. Pat into ungreased 9-inch square baking pan. Bake in preheated 350° oven for 15 minutes.
Mix all ingredients for dough. Mix with hands. Knead a few minutes. Roll out on board which has been covered with flour and sugar. Shape into desired shapes and fill with favorite fillings. Bake in moderate oven for 25 minutes.
Mix jello and cool until syrupy. Mix other ingredients and add to jello when syrupy. Molds well.
Brown and drain ground beef. Mix and refrigerate ingredients. Just before serving, add bag of crushed Doritos (chips).
Mix all ingredients. Put in casserole dish. Bake 30 minutes at 350°. Serve hot with crackers.
In 2-quart pan, melt caramels and butter over low heat, stirring occasionally until caramels are melted (12 to 15 minutes). Stir in nuts, milk and rum.
Brown first 3 ingredients; add all the rest of the ingredients, including juice from cans of beans. Mix well. Bake in 350° oven for 1 1/2 hours in 9 x 13-inch pan.
Put apples and water in large kettle. Simmer until apples are very soft. Stir in remaining ingredients until sugar and candy are dissolved. Cool. Makes about 25 servings. Cut some apples crosswise and find the star!
Boil the noodles according to package directions. Melt the butter in a skillet and saut the chopped garlic, onion and parsley. Add together the garlic, onion mixture, cooked noodles and cottage cheese. Cool and serve cold.
Melt margarine in large skillet. Add celery and onion; simmer for 2 or 3 minutes. Add chicken and cook until heated thoroughly. Mix in tomatoes.
Mix 1/2 of whipped topping and orange peel in a small bowl. Mix remaining whipped topping, strawberries and yogurt in separate bowl. Dip with whole strawberries and other fruit into each kind of dip. Refrigerate.
In pizza pan, spread can of refried beans. Leave hole in the middle for the sour cream. Fry up hamburger and add package of taco seasoning. Spread this on top of refried beans. Add chopped tomatoes, chopped onions, olives and jalapeno green peppers. Spread picante sauce and top with cheese. Bake at 350° for 15 minutes. Put dish of sour cream in middle and serve with Tostitos.
Slice and mix apples, cinnamon and sugar; set aside. Sift flour, baking powder and salt. Mix sugar, cooking oil, orange juice, vanilla and eggs. Add to dry ingredients. Layer in an ungreased tube pan. Layer batter and apples until all are used. Bake at 350° for 1 hour and 20 minutes.
Cream butter and both sugars. Add eggs and vanilla. Separately combine flour, oatmeal, baking powder, baking soda and salt. Combine dry ingredients into wet. Add chocolate chips, nuts and Hershey bar. Bake at 350° for 6 minutes.
Cook rice in water until tender. Add butter, beef broth and almonds. Cook for 10 minutes. Saute onions in small amount of butter. Cook 3 to 5 minutes until transparent. Saute mushrooms in same pan. Add seasonings.
Combine all ingredients except oil. Heat oil in heavy skillet over low fire. Pour batter into skillet. Cover with lid. Cook 15 to 20 minutes. When brown on bottom, turn. Brown other side 10 to 15 minutes.
Mix all ingredients. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes, brown but still soft.
Cook sausage and drain. Saute vegetables in sausage grease. Add chicken soup and rice to 4 1/2 cups boiling water. Cook 7 minutes. Add to all other ingredients. Bake 35 to 45 minutes at 375° in a 9 x 13-inch pan (30 minutes covered and 15 minutes, uncovered). No salt or pepper needed.
In 9x13 inch glass baking dish layer the ingredients as follows: After the can of peas drained, Stop and with spatula spread 1 pt. of Mayonnaise over layers. Sprinkle on a pinch or two of sugar to taste, just enough to take the bite out of the mayonnaise. Then continue with the rest of the ingredients. Refrigerate - Serves 8-10.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inches. In medium mixing bowl, blend butter, sugar and vanilla. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from pan. Cool completely and cut into squares. Yields 16 brownies.
Mix Bisquick and pepper in a bowl. Stir chicken into eggs and then place in Bisquick mixture. Coat chicken well. Heat oil in skillet over medium-high heat. Stir-fry chicken until golden brown and done.	Add vegetables and stir-fry until vegetables are slightly limp.	Serves 4.
Pour gelatin in a pan. Pour pineapple over this and heat to dissolve. Cool in refrigerator until it begins to congeal. Add buttermilk and stir.
Beat whole eggs in electric mixer or with rotary beater until very frothy and lemon colored. Add other ingredients in above order. Pour into 2 well buttered 8 x 12-inch baking pans. Bake at 325° for 45 minutes or until crusty and brown. Top with whipped cream and sprinkle with chopped nuts.
Beat eggs, vanilla and oil until light and fluffy. Combine soda, flour, baking powder, cinnamon, salt and sugar. Add to egg mixture. Add nuts and zucchini. Pour into 2 greased and floured bread pans. Bake at 325° for 50-60 minutes.
Cook raisins in 1 cup water for 5 minutes. Remove from heat. Cool. Add 1 teaspoon soda and 1 teaspoon vanilla. Sift flour; mix in other dry ingredients. Cream butter and sugar. Add eggs one at a time, beating after each addition. To this mixture, add raisins alternately with the flour; mix well. Drop by teaspoon on greased cookie sheet. Bake at 350°.
Meat sauce: Brown ground beef and onion. Stir in tomato sauce, salt and pepper.
Break 3 ripe bananas into mixing bowl and beat until smooth. Add 1 cup sugar; mix. Add 1/2 cup oil and mix. Add 4 eggs and mix. Add milk, vanilla, soda, salt and baking powder. Mix well. Add flour and mix well. Add chopped nuts. Mix. Pour into a greased and floured cookie sheet (12 x 17 x 1-inch deep). Bake at 350° for 15 minutes, or until wooden pick comes out clean. When partially cooled, glaze with powdered sugar/water mixture. Cut into squares.
Mash up strawberries in a blender. Add heavy cream and blend for 30 seconds. Put in serving dish. Add whipped cream. Serve cold.
Cream butter and cheese. Add salt and pepper; add flour gradually. Add enough flour to roll into long rolls and chill. Slice and bake at 350°.
In large bowl, combine all ingredients. Blend well with beater. Fill muffin cups 2/3 full and bake 15 to 17 minutes at 400°. Makes 12 muffins. Store in refrigerator in plastic bag.
Place tenderloin in open roasting pan; crisscross 2 bacon slices over each. Bake in a 400° oven for 20 minutes, or until meat thermometer reaches 155°. Pare fresh pineapple and slice into 1/2-inch slices. In a 10-inch skillet, melt butter. Saute pineapple; remove. Add sugar to skillet and cook over medium heat until caramelized, about 5 minutes. Add vinegar and chicken broth; bring to boiling and cook until sugar dissolves. (If using canned pineapple, drain and add juice to chicken broth.) Add peppercorns and boil rapidly to reduce to about 1 cup.
Preheat oven to 425°. Spoon olive oil into a stainless steel skillet or iron skillet to cover the bottom. Heat the skillet on medium. Pour the cornbread mixture into the heated skillet. Remove from the heat and place into the oven for 30 minutes or until knife inserted into the center comes out clean. Cut into wedges to serve.
Mix and pour first 4 ingredients over crackers. Mix well and let set for at least 1 hour. Keeps well.
Preheat oven to 375°. Halve the tomatoes and spoon their pulp into a bowl. Place the halves, cut side down, on paper towels to dry.
Put all ingredients in saucepan and cook at a simmer for at least 1 hour, preferably two hours. Serves 10.
Ahead of time: Boil and debone chicken. In skillet, heat oil. Brown rice, onion and green pepper. Add water, tomato sauce, chicken and spices. Cover and simmer until water is gone.
Brown hamburger and onion in large skillet and drain. Add next 4 ingredients. Add chopped cabbage over top. Cook until cabbage is just tender.
Mix all ingredients well except potato chips. Spread chips on top. Bake 15 minutes in 400° to 450° oven. Serves 5.
Drain fruit. Put dry Jell-O in bowl. Add cottage cheese first; add Cool Whip, then fruit. Let set to firm.