HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, heat 1 tablespoon oil. Add onions. Cook until clear. Add meat, olives, enchilada sauce and hot peppers to taste. Divide mixture among the flour tortillas. Fold ends in; roll into a packet (you may fasten with toothpicks, if necessary). Heat oil to hot. Brown for 1 minute on each side. Serve on bed of lettuce with cheese on top and tomatoes on side.
Parboil potatoes in skins. Peel and grate. Put half in a 9 x 13 x 2-inch greased pan.
Cook broccoli until almost tender and place in a 2-quart casserole dish. Combine chestnuts, soup, cheese and milk. Mix well. Pour over broccoli and bake at 350° for 25 minutes. Remove from oven and top with onion rings. Bake 10 more minutes. Serves 6.
Combine flours, milk powder, oats, cornmeal and sugar. Cut in shortening and stir in egg. Dissolve bouillon in water. Pour into flour mixture and stir to moisten. Knead with dough hook or on floured board by hand. Roll into log and slice 1/4-inch thick or less. Vary size of slice to suit size of dog. Place on lightly greased baking sheet and bake at 325° for 40 to 50 minutes until brown and dry. Cool on rack. Store airtight.
Mix together Eagle Brand milk and lemon juice. Add the pineapple and Cool Whip. Mix together well and put in graham cracker crust. Chill.
Stir together in large bowl, apples and nuts. Mix flour, sugar, soda, salt, nutmeg and cinnamon. Sift over apples and nuts and stir well until all coated. Beat egg. Add butter and vanilla. Stir into apple-nut mixture. Pour into 9 x 13 x 2-inch pan. Bake at 350° for 20 to 25 minutes.
Melt oleo in 2-quart casserole dish. Add rice and mix well. Stir mushrooms and soups together. Mix with rice. Put in oven at 350° for 55 minutes. Stir a couple of times. Sprinkle cheese on top and put back in oven for 5 minutes.
Melt the cream cheese. Mix lime jello and cream cheese together. Mix together the sugar and water; pour over jello and cream cheese mixture; mix well. Add nuts and stir in 2 1/2 cups cold water. Mix all together. Put in dish; stir often.
Heat the first four ingredients together, then add the ham. Simmer for 20 minutes. Serve in a bun.
In a blender mince crabmeat. Add other ingredients. Mix well. Serve with crackers.
Mix cabbage and onions in large bowl. Saute noodles, almonds and sesame seeds in one stick butter, stirring constantly until brown. Cool. Add to cabbage and onions.
Melt caramels with 1/3 cup milk, stirring until smooth. Combine remaining milk, cake mix and margarine; mix well. Press half of cake mix into bottom of ungreased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate pieces and 1/2 cup walnuts over crust. Drizzle with caramel mixture. Top with rest of remaining cake mixture, pressing gently onto caramel. Sprinkle with remaining walnuts. Bake at 350° for 18 to 20 minutes. Cool slightly. Chill and cut into bars.
Place mushrooms in large clean jar. Combine remaining ingredients. Pour over mushrooms. Cover tightly; turn jar to make sure all mushrooms are coated. Allow to stand at room temperature 2 hours. Store in refrigerator.
In a large bowl, combine the tomatoes, olives, scallions, garlic, salt, pepper and basil. Gently toss in olive oil. Cover and let stand for at least 2 hours for flavors to develop. To serve, toss the cooked pasta into the prepared sauce and serve at room temperature.
Grate cabbage and onion. Mix together in large bowl. Boil together vinegar, sugar, salt and salad oil. Pour the boiling mixture over the cabbage and onion, but do not touch it. Leave as is for 1 1/2 hours, then mix or toss together. Store in covered container in refrigerator at least 12 hours before serving. This will keep quite awhile in refrigerator. Great with barbecue and baked beans.
Melt margarine in a 4-quart saucepan; add onion and garlic and saute for 1 minute. Add chicken, carrots, parsley, tarragon and pepper; cook until chicken is lightly browned.
Cook sausage; drain. Place broken up pieces of bread on bottom of casserole dish. Put sausage over bread. Mix eggs, milk, mustard, salt and pepper and pour over it all. Top with cheese. Bake at 350° until bubbly. Delicious breakfast casserole.
Combine soup, water and cheese. Heat until cheese is melted. Add cooked spaghetti, chicken, pepper and parsley. Heat. Serves 4 or 5.
Using a wire whisk, in a small mixing bowl, combine honey, ketchup, soy sauce, lemon juice, ginger root and garlic. In an 8-inch microwave glass pie plate, arrange cubes. Pour honey mixture over chicken. Cover and refrigerate for 30 minutes. Cook chicken mixture on High for 2 minutes, stirring halfway through cooking. Let stand 1 minute until chicken is cooked through. Serve over rice. Serves 2. Contains 202 calories, 1 gm fat and 307 mg sodium.
Heat oven to 350°. Mix cake mix (dry), margarine, brown sugar and cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press remaining crumbly mixture in bottom of ungreased 13 x 9 x 2-inch pan. Arrange apple slices on mixture in pan. Beat sour cream and egg until blended; spread over apples. Sprinkle with remaining mixture. Bake 25 to 30 minutes or until topping is light golden brown; cool. Makes 16 servings.
Cook rice and set aside. Chop vegetables and ham, then stir-fry in skillet or wok. Scramble eggs and add to vegetables and stir. Mix vegetables and eggs with rice. Serve in bowl with soy sauce and desired amount of French onion dip.
Cook 12 to 15 minutes, boiling. Remove from heat and add Marshmallow Creme and peanut butter. Pour into 9 x 13-inch greased pan.
Boil jalapeno peppers, onion, and all tomatoes in a small pot until soft. Put in the blender, adding cilantro, garlic powder and salt. Blend the sauce to thickness desired.
Beat sugar, oil and eggs well. Add flour, salt, soda and baking powder. Mix well. Add jar of carrots. Mix well. Add flour, nuts and raisins to mixture. Mix well. Grease and flour loaf pan. Bake 1 hour at 350° or until pick comes out clean. Serve with cream cheese or butter.
Mix all ingredients well. Spoon into a greased loaf pan. Bake in 375° oven until firm and lightly browned (about 45 minutes). Unmold and serve hot, plain or with mushroom sauce or chilled and sliced for salad. Serves 4 to 6.
Beat egg white until frothy and add juice. Dip or paint leaves or flowers with mixture. Spoon sugar carefully on flowers. Place on wax paper to dry. When dry, put in an airtight container.
This dish is simple and you can be creative with the layers. Use the size of salad bowl for the amount of servings you would like from this salad.
Mix butter, sugar and vanilla. Add and mix in lemon peel. Stir flour and salt together and blend into butter mixture. Mix in nuts. Heat oven to 350°. Roll dough into 1-inch balls and put on ungreased cookie sheet. Bake 10 to 12 minutes. While warm, roll in 2 cups sifted confectioners sugar which has had 1 1/2 tablespoons of finely grated lemon peel added to it. Yields 48 cookies.
Mix all ingredients. Put in baking dish and bake uncovered. Serves 4-6.
Thaw and drain spinach by squeezing excess water out of spinach. Mix first 5 ingredients until creamy. Add spinach and mix thoroughly. Chill in the fridge for an hour. Serve with chunks of bread, vegetables or crackers.
Roll dough 1/4-inch thick. Cover with slices of apple, chopped slightly, and bits of butter; roll like a jelly roll and cut in pieces about 1 1/2 inches thick; drop into boiling sauce and bake 30 to 40 minutes.
Combine all ingredients in a 2-quart saucepan. Simmer on low heat for approximately 30 to 40 minutes for best flavor. Serve on 6-inch long rolls (not hot dog buns) with Polish or any other mustard and chopped onions, if desired.
Melt margarine. Add sugar. Add eggs, one at a time. Mix well. Add flour and vanilla. Bake in 8 or 9 x 13-inch dish in 350° oven for about 20 minutes until done. Cut while warm.
Mix all ingredients and shape in one-inch balls. Chill overnight. Mix paraffin and chocolate chips. Melt in a double boiler. Drop Bonbons and remove quickly.
Brown hamburger. Drain well. In a large pot, put hamburger, juice and veggies. Add salt and pepper. Cook 3 to 4 hours on low heat. Serves 3 or 4. Good with slices of toasted French bread.
Mix all ingredients together. Pour into a greased pan. Bake at 375° until golden brown.
Beat together honey and dry milk until smooth. Blend in peanut butter. Pat into a 9 x 5 x 3-inch pan. Melt chocolate and drizzle over candy. Chill and cut into bars.
Cream butter and sugar. Add eggs; beat well. Add molasses and then sour cream in which baking soda has been dissolved. Combine flour and spices; add to mixture. Place in refrigerator 1 hour. Roll and cut 1/4-inch thick. Bake 6 to 8 minutes at 400°.
On a 9 x 13-inch cookie sheet, press and spread crescent rolls together to form crust. Mix the cream cheese and dressing together. Slightly bake crust at 375° until very slightly browned (about 5 to 7 minutes). Cool. Spread the cream cheese mixture over cooled crust just before serving. Top with raw vegetables. Cut and serve.
Add the yeast cake to the cooled milk. Cream the butter and sugar. Sift in the flour and salt. Add yeast-milk mixture. Stir in the beaten eggs. Let rise about 2 hours. Knead smooth in bowl. Grease top. Cover; set in refrigerator overnight. Roll out very thin, into 12-inch circles. Spread with butter. Cut in wedges. Roll up toward point. Place on baking sheet. Bake for 15 minutes in a 400° oven.
Place margarine or butter in a 10 to 12-inch ovenproof skillet. Place in 400° oven for 3 to 5 minutes or until margarine or butter melts. In a bowl, beat eggs with beater. Add flour, milk and salt. Beat until smooth. Immediately pour into hot skillet. Bake about 25 minutes or until puffed and well browned. Serve hot with lemon wedges to squeeze and powdered sugar to sprinkle over pancakes. Also nice with fresh berries or jam. Serves 4 to 6.
Heat milk, water, salt and pepper to boiling in 2-quart saucepan. Gradually add grits. Reduce heat. Simmer about 5 minutes. Stir in cheese and onions. Stir 1 cup of hot mixture in eggs. Stir into remaining hot mixture in saucepan. Pour into greased 1 1/2-quart casserole. Dot with margarine. Sprinkle with paprika. Bake uncovered in a 350° oven. Bake 35 to 40 minutes. Let stand 10 minutes. Serves about 8.
Mix almond extract into condensed milk. Then combine all ingredients. Drop by teaspoon onto cookie sheet, which is covered with parchment paper. A heavily greased cookie sheet can be used, but cookies still tend to stick.
Cream the margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt together. Blend well. Chill at least 1 hour. Heat oven to 400°. Roll dough 1/8 inch thick on lightly floured board. Cut with desired cookie cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes. Makes about 4 dozen.
Melt sugars and butter on low heat. Add milk. Put on stove; let boil about 2 minutes. Remove from heat; let cool, then add powdered sugar.
Saute ground beef, onion and pepper on low heat. Drain meat. Add tomato sauce, paste, sauce mix, water, sugar, oregano and garlic. Cook spaghetti. Drain. Serve.
In baking dish, mix together the soups and water. Sprinkle rice over mixture. Place chicken on top. Cover tightly with foil (do not open) and bake in oven for 2 hours at 350°.
Blend Scramblers, sugar, cinnamon and milk in a shallow dish. Heat margarine in skillet until bubbly, but not browned. Dip bread in Scramblers mixture, coating both sides thoroughly. Fry until golden brown on both sides, turning once. Serve hot with syrup and a sprinkle of confectioners sugar. Makes 3 servings.
Heat 2 cups water to boiling; dissolve Jell-O in it. Add remaining water. Pull apart corned beef. Chop onion, eggs, pepper and celery, fine. Add to Jell-O. Pour into 9 x 13-inch pan, or mold. Chill.
Brown ground beef and drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup Monterey Jack cheese and 1/2 can fried onions. Mix well. Pour 1/2 of remaining sauce on bottom of 13 x 9-inch pan. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake, covered, at 350° for 30 minutes. Top with remaining Monterey Jack cheese and fried onions. Bake, uncovered, 5 minutes longer.
Beat egg yolks and sugar until thick and lemon-colored. Melt the chocolate with the water in a baking dish in a 350° oven for a few minutes. Do not stir until chocolate is creamy. Add egg yolks and sugar while chocolate is still warm. Beat egg whites with pinch of salt until stiff. Fold chocolate mixture into egg whites until there are no streaks. Whip cream and add vanilla. Fold into chocolate mixture. Spoon into serving bowl or individual cups. Chill for 4 hours. Serves 6.
Cut dates in quarters; pour hot water, butter, sugar and salt. Cool. Sift flour and soda and add. Add eggs and nuts. Beat all together. Put into bread dish (9 x 5 x 3-inch). Bake in 350° oven for 1 hour to 1 hour and 15 minutes until toothpick inserted comes out clean. Make into sandwiches with cream cheese, a real treat.
Beat cream cheese, sugar and eggs well. Pour into graham cracker crust and bake in a 350° oven for 15 minutes. Add 1 can pie fruit, and serve. Top with whipped cream, if desired.
Brown meat and drain. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in salted water until tender. Drain and rinse. Combine remaining ingredients (except Mozzarella cheese). Place half the noodles in a 13 x 9 x 2-inch dish. Spread with 1/2 cottage cheese filling. Add 1/2 meat sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting in squares.
Preheat oven to 300°. Combine margarine, crumbs and sugar; press firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake for 50 to 55 minutes or until cake springs back when lightly touched. Cool. Chill. Remove side of pan. Spread sour cream on cheesecake. Serve with cherry topping. Refrigerate leftovers.
Mix together strawberries and glaze. Mix sugar, sour cream and Cool Whip. Break cake into big pieces. Put pieces into mixture. Put 1/2 of it in serving dish. Top with 1/2 strawberry glaze mix. Put last 1/2 of cake into serving dish. Top with glaze mixture.
Combine squash, onion, soup and sour cream. Combine stuffing and melted butter. Sprinkle 1/2 on bottom of dish. Spoon squash mixture over, then spoon remaining stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Mix with spoon. Pour into greased loaf pan (9 x 5-inch). Bake 40 minutes at 350°.
Soak in cold water for 5 hours enough cucumbers for 7 quarts, then slice and put in jars. In bottom of each jar, put 1/4 teaspoon alum, 1 clove garlic or 1/2 teaspoon minced garlic and scant 1 teaspoon dill. Bring remaining ingredients to a boil and pour over pickles and seal.
Bake in a 350° oven. Bake for 2 hours or until tender in a covered pan.
In a mixing bowl, cream oleo and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into greased pan, 13 x9 x 2-inch. Bake for 40 to 50 minutes at 350° or until cake tests done. Yields 12 to 16 servings.
Preheat oven to 300°. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice. Mix well. Pour into pan. Bake 50 to 55 minutes or until set. Chill thoroughly. Spread sour cream on top.
Pour 1 can of chili in the bottom of a baking pan. Roll hot dogs in tortillas; put seam side down in chili. Top with layer of cheese. Put another can of chili on top of hot dogs and cheese. Put final layer of cheese on. Place in oven at 350° and bake 30 minutes. Cool and enjoy!
Mix above. Heat in microwave 6-8 minutes. Top with cheese. Heat until cheese melts. Serve warm with Ritz crackers or chips.
Mix the first 5 ingredients as you would for pie dough and roll 1/4 inch thick. Sprinkle with sugar, apples and cinnamon. Roll up and cut like cinnamon rolls. Put in baking pan.
Rub garlic over both sides of chops. Heat olive oil in 10-inch nonstick skillet. Add veal chops. Cook 10 to 12 minutes over medium heat, turning once. Transfer to plate. Sprinkle with salt. Keep warm. Drain excess fat from skillet. Cook and stir over high heat 1 minute or until desired. Stir in sesame oil. Pour sauce over chops. Sprinkle with parsley. Serves 2.
Cut eggplant into slices (not too thick). Dip each slice, first in egg, then into crumbs.
Drain fruit, measuring syrup. Add water to syrup to make 2 cups liquid. Combine pudding and liquid in pan. Cook and stir until mixture comes to full boil. Remove from heat. Stir in butter and fruit. Chill for several hours. Yields 4 to 6 servings.
Combine meat and onions in skillet and cook until no pink shows, add salt and pepper to taste. At same time cook spaghetti as per instructions on box. Empty tomatoes (crushed), tomato sauce and beans in 8 qt. nonstick pot and stir, add spaghetti with water and stir. Drain meat and onions and add to pot and stir. Bring to boil and lower heat to simmer slowly. Stir occasionally to distribute heat. Do not overstir.
Sift cake mix, flour and jello together into large bowl. Add eggs, one at a time, beating well after each addition. Add oil, mixing well. Mix in strawberries and juice. Pour into pans and bake in preheated 350° oven for 35 to 40 minutes.
Crumble and brown sausage in heavy frying pan. Sprinkle on dry ingredients and let cook slowly for about 30 seconds. Gradually add milk and bring to a slow boil. Let boil for 1 minute. Serve over canned biscuits.
Melt margarine. Mix all ingredients together. Spread on rolls. (Rolls should be cut in half.) Spread ham, then cheese. Cover with foil. Cook 20 minutes on 200°. If frozen, cook 1 hour on 200°. Good to make and freeze. Pull out later.
Remove stems from seedless grapes. Wash and drain. Place in freezer. Enjoy as a low calorie snack. Tastes like a miniature Slurpee.
Cream shortening and sugars. Blend in eggs and vanilla. Mix in flour, baking soda and salt.	Stir in chocolate chips. Place on a cookie sheet (walnut size spoons) and bake at 300° for 20 minutes. Cool on a rack.
Cream sugar and shortening until light and fluffy. Add eggs; beat well. Add alternately sifted dry ingredients with buttermilk. Fold in nuts. Pour into two greased and floured loaf pans. Bake at 350° until toothpick comes out clean, about 30 to 35 minutes.
Mix cake mix according to directions; pour into a 13 x 9-inch greased and floured dish. Sprinkle with nuts and coconut.
In a large, heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne, 3 tablespoons salt, peppercorns and enough water to fill the pot 2/3 full. Bring to a boil over high heat. Reduce to low. Simmer 20 minutes to develop flavor. Bring back to a boil. Add shrimp. Stir in quickly. Cook just until all shrimp turn coral pink, 3 to 4 minutes. Drain immediately. While shrimp are cooking, combine 2 gallons water and 2 tablespoons salt in sink with stopper in place. Stir to dissolve salt; add ice cubes. Place drained shrimp in ice bath; let stand until shrimp are well chilled, about 10 minutes. Drain and refrigerate it not using at once.
For best flavor use real butter. Mix butter, sugar and water in saucepan and heat until sugar is dissolved and mixture very hot but not boiling. Gradually pour some hot mixture into the egg, beating as you do so. Pour egg mixture into remaining hot mixture, continuing to beat. Let cool and add bourbon to taste.
Cook cabbage in a small amount of water until tender. Peel, boil and mash potatoes with cream, salt, pepper and butter. Stir cooked cabbage into creamed potatoes. Cook the bacon until crisp and after dicing, add to the cabbage and potato mixture along with the cheese. Put in a casserole and bake for about 15 minutes at 350°. Serves 4 to 6.
Spray frying pan or wok with butter flavor Pam. Quickly saute over medium-high heat the cubed chicken meat; add some water (1/4 cup) to bring up flavor. After chicken is just about done, remove and set aside in covered dish. Re-spray pan. Over medium heat, add onion and green pepper; when onion is partially cooked, add broccoli. Cover, heat and add 1/4 to 1/2 cup of chicken broth and season to taste. When those vegetables are tender-crisp, add pea pods and sliced mushrooms, continue sauteing. Stir 1 teaspoon cornstarch and remaining broth (water can be used or added for more juices); set aside. Add chicken; saute some more to heat and mix thoroughly. Add cornstarch mix. Turn off heat and serve over 2/3 cup rice. Each serving: 325 calories (including rice), 2 gm. fat.
Baking Temperature: 350°. Baking Time: 55 minutes, divided.
Combine sugar, oil and eggs; whip until creamy. Combine flour, salt and spices and stir together thoroughly. Add pumpkin and water to sugar mixture, then spoon in dry ingredients. Mix by hand until just moist. Pour into greased bread pans and bake at 350° for one hour. Makes 4 to 5 loaves.
Score flank steak on both sides. Place meat in plastic bag; set in a bowl. For marinade, in a bowl combine vinegar, water, Worcestershire sauce, cooking oil, garlic and red pepper. Pour over meat in bag. Place in refrigerator 4 to 24 hours. Preheat broiler. Meanwhile, place meat on rack in broiler pan. Boil 3 to 4-inches from heat for 5 minutes. Brush with marinade. Broil 3 to 5 minutes more. Place on platter. Thinly slice meat diagonally across grain. Makes 4 servings. Contains 185 calories.
Spread beans into a 1-quart microwave bowl to cover bottom. Layer the remaining ingredients over beans in order given. Microwave until cheese melts. Makes 4 servings.
Blend cream cheese, powdered sugar and Cool Whip. Spread over crust. Blend instant pudding mix and milk. Spread over 1st layer. Chill and serve.
Spoon flour into measuring cup and level off. Pour onto waxed paper. Add baking powder and salt to flour. Stir to blend. Cream sugar, butter and oleo thoroughly. Add blended dry ingredients to creamed mixture. Mix well. Stir in chips, pineapple, nuts and orange rind. Mix thoroughly. Drop by slightly rounded tablespoonfuls onto well-greased baking sheet. Bake at 375° for 12 to 14 minutes. Remove from baking sheet. Cool on a rack. Makes 3 1/2 dozen cookies.
Brown meat in butter; add onion, water, tomatoes and salt. Cover; simmer for 30 minutes, stirring occasionally. Add peas and noodles; cook for 10 minutes, stirring often. More seasoning may be added if desired.
Combine sweet potatoes, 1 tablespoon of butter and brown sugar. Add salt to taste. Shape into 12 balls. Combine crushed corn flakes and melted butter in shallow dish. Roll balls in corn flake mixture. Place about 2-inches apart in baking dish. Bake at 350° for 20 to 25 minutes. Yields 6 servings.
Mix apples, flour, sugar and spice together. Blend well. Place mixture in unbaked pie shell. Add dots of butter and milk. Put on top crust. Bake at 375° for 40 to 45 minutes. Makes a 9-inch pie.
Cook beef; drain and put in casserole dish. Pour soup mixed with milk over meat. Put layer of Velveeta on beef. Put cooked Tater Tots over cheese. Heat in oven 15 to 20 minutes at 350°.
Beat butter with confectioners sugar. Add vanilla. At low speed, add flour and nuts. Mix thoroughly. Divide into 40 or more pieces. Insert 1 Kiss on dough and cover completely with dough. Bake on ungreased sheet for 12 minutes at 375°. Cool thoroughly. Roll cookies in confectioners sugar.
Crust: Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch cheesecake pan. (If you use 9-inch spring-form pan, it will leak butter.) Remove sides. Bake in hot oven at 400° for about 8 minutes or until golden brown. Cool, attach sides to bottom and butter. Pat remaining dough on sides to height of 1 3/4-inches.