HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Mix in beans, picante sauce and jalapenos. Prepare tortillas per package instructions. Divide beef mixture between the 10 tortillas. Roll tortillas and place in a 13x9 baking dish. top rolled tortillas with taco sauce, then sprinkle with shredded cheddar cheese. Bake 20 minutes at 350 degrees or until heated thoroughly. Yields 5 servings.
Wash eggplant; boil for about 10 minutes. Cut in half lengthwise; scoop out pulp to make 2 shells about 1-inch thick. Reserve pulp. Sprinkle shells with salt. Cook bacon slightly; add mushrooms and onion. Cook over low heat for about 10 minutes, or until soft and lightly browned. Add soft bread crumbs, cucumber, horseradish, chili sauce, seasonings and chopped eggplant pulp. Fill the eggplant shells with the mixture. Sprinkle with buttered crumbs. Place in a shallow baking dish containing a little. Bake in a moderate oven (375°) for about 35 minutes, or until tender. Makes 8 servings.
Combine peppers, sugar and vinegar. Bring to a hard boil over high heat. Remove and set aside for 20 minutes. Return to heat. Bring to a full rolling boil and boil for 2 minutes. Remove from heat. Add liquid pectin and food coloring. Stir, skim off foam and pour into hot jars. Cover with thin layer of paraffin wax.
Brown sausage and drain. Break eggs; add milk, mustard and salt. Add bread, cheese and sausage.
Cover potatoes with water in large Dutch oven or pot; boil until tender, about 20 minutes. While potatoes cook, trim and slice cabbage. Add to pan, adding more water as necessary. Combine onion and evaporated milk in medium saucepan and simmer over medium heat until onion is soft, about 15 minutes. When potatoes and cabbage are tender, drain water from pan. Spoon potatoes into bowl and mash. Add cabbage and milk-onion mixture; season with pepper to taste and serve. Yield: 8 servings.
Mix all ingredients together except cucumbers in a saucepan and bring to a boil. Drop clean whole small cucumbers in vinegar and heat. Simmer for a few minutes but do not boil. Remove cucumbers and place in clean jars. Return vinegar to boil and pour over cucumbers and seal.
Prepare soup as stated on can; bring to boil. Add rice and tuna with water, salt and pepper. Mix well. Pour 1/2 into greased 2-quart baking dish. Add layer of sliced cheese. Pour other half over cheese and bake 30 to 40 minutes at 350° until hot and cheese bubbles.
Beat the eggs, flour and the sugar together; add the ground pecans, then top with the pecan halves and bake for 55 minutes. Makes 2 pies.
Cream margarine and sugar until fluffy. Add eggs, one at a time. Sift flour, lemon pudding mix and baking soda together. Add flour and milk alternately, ending with flour. Add cranberries, sprinkled with 3 tablespoons powdered sugar, and nuts, sprinkled with flour. Pour in large tube pan and bake at 325° for 1 hour and 15 minutes.
Place crab meat in water. Bring to a boil. Add other ingredients and let simmer for about 15 minutes. Serves 12.
Melt butter in saucepan. Add onion and celery, stirring constantly. Add chicken stock, potatoes and garlic salt. Cook until potatoes are tender, about 30 minutes. Put in blender. Add other ingredients. Stir to blend. Serve hot or very cold. Serves 6 to 8.
Dissolve jello in boiling water. When completely dissolved, add ginger ale and pineapple. Pour into 9 x 13-inch glass pan. Refrigerate until firmly set.
Bake cake in 2 layers as directed on package. Cool. Put one layer in punch bowl, pressing down into bowl to fit bottom. Pour 1 package pudding mix, prepared according to directions. Let set until cool. Add half of remaining ingredients. Add second cake layer and second package of pudding mix. Let set. Add remaining ingredients. Finish with whipped topping. Decorate with sliced peaches and whole strawberries.
Mix gelatin and 2 cups water and set aside. Combine jello, 2 1/2 cups water and sugar in cooker. Bring to boil. Mix 2 mixtures together; add 1 cup cold water. Pour into pan/dish and let set until it jells. Then refrigerate until chilled. Cut into squares.
Chop pepperoni. Preheat oven to 375°. Grease a 9 x 13-inch pan. In large bowl, measure flour, corn meal, sugar, baking powder and salt. With wire whisk, beat eggs, milk, oil and sour cream until smooth. Stir egg mixture into flour mixture. Stir in pepperoni, cheese, onion and green chilies. Spoon batter into pan. Bake for 45 minutes, or until golden brown and toothpick inserted comes out clean. Makes 14 servings.
Combine first 4 ingredients with small amount of bacon drippings in pan. Simmer for 10 minutes. Combine beans, onions and sauce in casserole, mixing well. Top with bacon. Bake covered at 350° for 1 hour.
Mix all ingredients well with a fork. Pour into an unbaked pie shell. Bake at 300° for 1 hour and 15 minutes.
Combine ingredients to make a smooth paste. Place ham in baking dish on rack. Smooth glaze over. Bake at 400° for about 2 to 2 1/2 hours.
In a buttered casserole dish, put layers of onions, potatoes, ground beef, celery and kidney beans, seasoning each layer with salt and pepper. Pour soup over top. Cover and bake 2 hours in 350° oven. Serves 4 to 6.
Combine all ingredients; put into a Pyrex baking dish. Bake, uncovered, for 1 hour at 350°.
In saucepan, over medium heat, cook broth, onion, green pepper and dill seed for several minutes or until thoroughly heated. Add beans. Cook, covered, 5 to 8 minutes.
In mixing bowl, combine pumpkin, milk, eggs, sugar and pumpkin pie spice. Pour into a 9 x 13 pan. Sprinkle with dry cake mix. Drizzle with melted butter, then sprinkle walnuts over top. Bake at 350° for 1 hour or until a knife comes out clean.
Combine all ingredients together and marinate a pork loin roast or pork tenderloins. Bake roast at 350° and baste sauce over the top of the roast.
Mix first 4 ingredients together in a baking dish. Crush crackers and brown in the oleo. Put browned crackers on top of chicken mixture and bake at 350° for 35 to 45 minutes.
Cream sugar and shortening. Add eggs and vanilla. Mix flour, oatmeal, soda and salt together and add to first mixture. Add raisins and juice. Drop from teaspoons onto greased cookie sheet. Bake at 350° for about 15 minutes.
In large pot, cook just until done (but not mushy) in enough water to cover them. Add small amount of parsley flakes, salt and pepper to taste. Add 1 can of cream of celery soup. Add cheese and cut heat off. Stir frequently until all the cheese is melted.
Mix the first 3 ingredients together. Cook until it spins a thread and flies away. Add peanuts and cook until slightly brown. Remove from fire. Add soda. Stir very quickly and pour in greased sheet. Can add more peanuts.
Boil chicken, salt, pepper, onions and bouillon cubes. Take chicken off bone and set aside. Save 5 cups broth and mix margarine with it and stuffing mix. Pour stuffing mix in pan, sprinkle chicken over stuffing mix and mix lightly until moist. Pour some more broth over top and bake 45 minutes at 350°.
Mix and beat well together. Bake for 1 hour in a Bundt pan at 350° or less according to your stove oven.
Bring to boil the first 3 ingredients, then boil for 8 minutes more, stirring all the time. Add chocolate chips and marshmallow cream. Stir until well blended. Add vanilla and blend. Add chopped nuts.
Mix sugar and oil. Mix dry ingredients, then add to sugar and oil. Add carrots and blend well. Add eggs 1 at a time, beating well after each. Add nuts and pineapple. Blend well. Bake in 9 x 13-inch (lightly greased) pan at 350° for 1 hour.
Preheat oven to 325°. Heat soups with milk, stirring until smooth. Do not add water to soup. Remove from heat. Stir in uncooked rice and pour into greased 13 x 9 x 2-inch pan. Lay pieces of chicken on top of rice. Sprinkle dry soup mix over top. Cover with foil. Bake for 1 1/2 to 2 hours or until chicken is done. Serves 6 to 8 people.
Boil sugar and molasses 5 minutes (no longer). Remove from heat. Add butter and soda. Stir mixture until it becomes foamy. Pour over popcorn. Mix well. Keep hands slightly buttered; form into balls.
In medium skillet, over medium-high heat, cook chicken, onion and garlic in oil until chicken is no longer pink. Add salsa, chiles and oregano. Simmer, uncovered, 10 minutes. Serve over rice or in tortillas. Top with sour cream, if desired. Makes 6 servings.
Beat egg whites with vinegar and salt to soft peaks. Gradually add the 1/2 cup sugar and vanilla, beating to stiff peaks. Spread on bottom and sides of baked pastry shell. Bake in 325° oven for 12 minutes. Cool.
Add eggs and 4 cups of flour to mixture. Then add the rest of the flour 1 cup at a time mixing well. Do not knead. Mix well. Cover and refrigerate or can use immediately.
Cook carrots until done. Alternate layer of sauce. Let set for 6 to 8 hours and enjoy.
Melt butter and mix with stuffing. Precook onion and zucchini for 10 to 12 minutes. Mix cooked onion and zucchini with sour cream and cream soup. Use 1/2 of stuffing in bottom of baking dish. Spread zucchini mixture over the stuffing. Cover with rest of stuffing and bake for 35 to 40 minutes at 350°.
Combine first four ingredients and bring to a rolling boil. Remove from heat. Add peanut butter and oatmeal. Mix thoroughly. Place on waxed paper and refrigerate.
In plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in shallow pan or bowl. Coat steaks with flour mix, then dip into buttermilk and coat with cracker crumbs.
Take a shank ham portion. Get a large broiler pan. Take a sort of aluminum foil bowl. Put the ham in. Take a long, sharp knife and punch holes deeply in the ham. Prepare the brown sugar and pineapple. Mix the juice with 3 tablespoons of brown sugar in a small boiler. Stir well while heating on low.
In a 1 1/2-quart casserole dish, stir together corn syrup and sugar. Cook on 100 percent power for 4 minutes. Stir in nuts. Cook on 100 percent power for 3 minutes. Add butter and vanilla to syrup and blend well. Cook on 100 percent power for 1 to 2 minutes. Add baking soda and stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. When cool, break into pieces. Keep in a tight container.
Brown hamburger and onion; drain fat. Mix pizza sauce, garlic and oregano and pour over hamburger. Put in bottom of a 9 x 12-inch pan. Add on top the Mozzarella cheese. Mix eggs, milk, oil and flour. Pour mixture on top of Mozzarella cheese. Top with 1/2 cup Parmesan cheese. Bake at 350° for 30 minutes.
Mix cake mix, eggs, pudding mix, water and oil. Beat well. Fold in figs and nuts last. Pour into greased and floured tube or Bundt pan and bake at 350° for 40 to 45 minutes or until done. Stays moist and freezes well.
Melt butter in hot milk and set aside. Add yeast to cool milk and add sugar, cardamom, salt and eggs. Combine the two sets of liquids in a large bowl. Add approximately 8 cups flour. Knead into a rather stiff dough. Let stand overnight. In the morning divide the dough into 6 pieces. Roll out into strips, 1 1/2-inches in diameter. Braid 3 strips together into a loaf. Set on a greased flat pan or cookie sheet; let dough rise lightly, about 1 hour. Bake at 350° for about 35 minutes (until nicely browned). Remove from oven; brush top with sugar melted in a little hot coffee. Sprinkle with cinnamon and sugar.
Mix cake mix, sugar, oil and 7-Up together. Add eggs, one at a time. Bake in tube pan at 325° for 1 hour. Mix 1 cup powdered sugar and juice of 1 lemon. Pour over cake while still warm to make glaze.
Coat large (10-inch) pan or skillet with Pam. Heat pan, brown cubed beef; drain off excess fat by pouring pan contents through a colander. Return beef cubes to pan. Season lightly with Lawry's seasoned salt. Add French onion soup (2 cans), water and Burgundy. Cover and simmer for 2 hours; stir occasionally. Uncover and cook down to desired thickness. Serve over noodles or rice. Serves 4 to 6.
Combine and cook all but tortillas for about 15 minutes. Fry tortillas in oil in skillet.
Preheat oven to 425°. On rack of a large broiler pan, arrange bacon slices in one layer and cook in middle of oven 10 minutes or until it just begins to turn golden. In a small bowl, mix together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and top with pecans. Return to oven and cool for as long as you desire. Freezes well for future reheating.	Do not count on any leftovers.	I usually make a lot of the sugar - chili powder mix with the chopped pecans mixed in and store in zip-lock in the freezer. Then it is handy for quick fixing. Do not overcook, or sugar will blacken.
Spread chopped cabbage in 13 x 9-inch pan. Brown meat and onion. Stir in rice over chopped cabbage. Add meat and onion. Heat tomato soup and water to boiling. Pour over cabbage and meat. Sprinkle with cheese. Cover with foil and bake in preheated oven at 350° for one hour.
Cook meat and drain; butter 9 x 13 pan. Put in layer of white bread cubes or hash browns. Put meat on top of bread or hash browns. Add layer of Cheddar cheese. Pour over the mixture: 4 beaten eggs, 1 teaspoon salt and 2 cups milk. Refrigerate overnight. Bake at 325° for 1 hour (covered). Add onion and green peppers to top. Also add microwaved Cheez Whiz on top. Also can add sour cream and salsa for topping.
Mix cake mix by directions on the box. Add frozen coconut and bake in a 9 x 13-inch pan.
Mix together until a firm dough forms. Turn dough out onto a floured surface and divide into 4 equal pieces. Using a floured rolling pin, roll each piece into a 7 to 8-inch circle. Place on greased baking sheet.
Heat sour milk to a temperature of about 98° and let stand until it is uniformly warm throughout and the curd separates from the whey. Drain the whey off; add melted butter or cream, salt and pepper and serve while fresh. It may be flavored with pimentos, chopped olives or chopped nuts. The curd and whey may be separated by pouring boiling water over the milk.
Well grease a 12 X 12 pan. Put tater tots in pan. Mix eggs and milk and pour over tatet tots. Top with crumbled bacon. Bake at 350° for 30 to 45 minutes. Top with grated cheese while still hot.
In medium size casserole dish put 1/2 can chili and beans. Chop onions and add to layer of chili and beans. Add layer of crushed corn chips. Add half of grated cheese. Repeat until all ingredients are used. Bake at 350° until onions are done.
Slowly melt margarine. Add flour and salt. Pour in milk gradually, stir until thickens. May add onions and mushrooms to margarine before adding flour. After mixture thickens, add Worcestershire sauce.
Combine sugar and sour cream in a pan. Cook over low heat, stirring constantly, until medium soft-ball forms when dipped in water. Remove from heat. Add vanilla and nuts. Stir until light sugar coating.
Mix all ingredients. Place in greased baking dish. Bake at 350° for 1 hour or until it is almost firm.
Beat eggs. Add sugar, flour, molasses and butter. Put in unbaked tart shells. Makes 6 small tarts. Bake at 325° to 350° until appears done as the consistency of a chess pie.
Line 9-inch pie plate with half the pastry. Combine rhubarb, strawberries, sugar, salt, tapioca and cinnamon and pour mixture into pie shell. Dot with butter. Cover with a lattice top crust. Bake in a hot oven (400°) for 45 minutes.
Brown ground beef. Sprinkle seasoning packets on cooking ground beef. Drain off grease. Add tomato sauce, salsa and onion. Stir well, then add broken Ramen noodles. Stir in just a little. Cover and simmer until noodles are tender, stirring occasionally. When noodles are done, stir until all is combined. Sprinkle grated cheese on top. Cover, just long enough to melt. Serve with salad and garlic bread. Serves 4 to 6.
Mix all ingredients in a 2-quart microwave-safe bowl. Microwave on High for 7 to 8 minutes, stirring twice, until cucumber is crisp-tender and onion is translucent. Ladle into a glass jar (rinsed with hot water to prevent cracking). Cover; cool slightly and refrigerate. Makes 2 1/2 cups.
Heat the oven to 375°. Beat margarine, brown sugar, honey and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients. Drop the dough by teaspoons onto an ungreased cookie sheet. Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing from cookie sheet, then remove from cookie sheet with metal spatula onto a wire rack. Makes 36 cookies.
Toast walnuts on a baking sheet in a preheated 275° oven for 10 minutes. Cool and chop coarsely. In the bowl of an electric mixer, combine cream cheese, Roquefort and cream and beat until smooth. Drop grapes into the cheese mixture and gently stir by hand to coat them. Then roll the coated grapes in the chopped walnuts and put on a sheet pan lined with wax paper. Chil until ready to serve.
Melt margarine, add sugar, cocoa and milk. Boil 2 minutes. Add pecans, oatmeal and vanilla flavoring. Stir well and drop on wax paper to cool.
Place pecans on bottom of greased Bundt pan. Place frozen dough rolls on top of pecans. Sprinkle with pudding mix and cinnamon. Melt oleo and brown sugar and drizzle over rolls. Cover with a light cloth and allow to rise overnight (or 6 to 8 hours). Bake at 350° for 20 to 25 minutes. Invert pan over large platter or tray and allow to drip for a few minutes, then remove pan.
Cook noodles until tender. Cook ground beef; add sauces, mushrooms and bell pepper. Simmer for 15 minutes. In a large baking dish, place a layer of noodles, beef mixture and cheeses. Repeat layers until all are used up. Bake at 375° for 30 minutes to 1 hour.
Mix butter, eggs, white sugar and vanilla. Add soda, salt, flour and chocolate chips. Bake 10 to 12 minutes at 350°. Makes large batch.
Lay round pretzels on foil. Melt square almond bark or white chocolate in microwave; dip by spoon and fill pretzels. Top with M&M's or for Easter, top with small jelly bean.
Beat cream cheese until creamy. Add sugar and vanilla and beat until blended. Fold in cool whip. Pour in crust and put 1 or 2 cans cherry pie filling over the top. Refrigerate.
Cream butter and sugar; add eggs and beat. Add milk and beat. Add sifted dry ingredients. Finally, add huckleberries. Do not beat more than necessary after adding dry mixture. Bake in greased pan 40 minutes at 350°.
Combine mayonnaise, flour, eggs and milk. Mix until blended. Stir in crab meat, cheese and onions. Pour in a 9-inch pie plate (no crust). Bake at 350° for 40 to 45 minutes.
Mix the first 6 ingredients together and put them in a greased pan or casserole dish. Combine the remaining ingredients. When well mixed, sprinkle on top of potatoes and bake at 375° about 25 minutes, until golden brown.
Cut bread into 1-inch cubes. Spread in a shallow baking pan. Cover loosely and let dry overnight.
Heat soups, water and margarine until margarine melts. Put rice on bottom of 9 x 13-inch dish. Place chicken on top of rice. Pour soups over chicken and rice. Bake at 300° for 3 hours.
Cut fruit into bite size pieces. Add juice for liquid. Sweeten to taste with your favorite non-sugar sweetener.
Put mustard, lemon juice, garlic and yogurt in a glass bowl. Slowly whisk olive oil in and whisk thoroughly until the mixture thickens. Refrigerate at least 2 hours to allow flavors to blend. Especially good with salads containing meat.
Mix all ingredients together and bake in greased 9 x 13-inch baking dish. Bake 20 minutes at 350°. Sprinkle 1 cup grated sharp cheese on top and bake another 15 minutes.
Place oatmeal in blender or food processor and blend until a fine powder. Combine oatmeal, flour, salt, baking powder and baking soda. Mix well and set aside. Cream butter and sugars until fluffy. Add eggs and vanilla. Mix butter mixture with flour mixture until completely combined. Add chocolate chips and nuts. Drop by heaping tablespoon on an ungreased cookie sheet 2-inches apart. Bake at 375° for 12 to 15 minutes (12 minutes for soft and 15 minutes for crisp).
Mix flour, 1/2 cup brown sugar and butter. Pat this into a 13 x 9-inch pan and bake at 375° for 10 minutes.
Saute garlic, crushed, in olive oil. Add chopped tomatoes. Stir in Brie; pour bow ties into tomato mixture. Add pine nuts, basil, salt and pepper.
Soak cucumbers in 1 tablespoon salt and water for 2 hours. Bring to a boil the vinegar, sugar and celery seed; pour over cucumbers. Will keep in refrigerator for up to 6 months.
Mix first 8 ingredients together with a fork. Add oil, vinegar and water. Stir quickly, batter will be thin. Add raisins if desired. Bake in 350° oven for 30 minutes.
Preheat oven to 375°. Sprinkle brown sugar over bottom of a 10-inch baking dish or pie plate. Stir together the flour, granulated sugar and cinnamon; stir in egg until mixture is crumbly. Sprinkle over peaches. Pour melted butter over top. Bake 30 to 40 minutes. Serve warm.
Using an electric mixer, combine ingredients well and chill. Delicious with potato chips or Fritos.
Mix together flour, soda and salt; add to cereal. Mix oil, sugar and eggs together. Mix into dry ingredients. Mix in buttermilk. Bake at 375° for 20 minutes.
In small dish, mix together chili powder, cumin, garlic salt and cayenne pepper. Rub mixture on each chicken breast half. In frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 12 minutes or until chicken is brown and fork can be inserted in chicken with ease. Remove chicken to warm platter and keep warm.
Mix shortening, egg and sugar together. Stir in milk and lemon extract. Sift flour, salt, cream of tartar and soda together; stir in creamed mixture. Add raisins. Roll into balls the size of walnuts. Put on ungreased baking sheet; flatten with fork dipped in water. Bake 8 to 10 minutes at 400°. Makes 3 dozen.
Mix first 5 ingredients together. Pour in baking dish. Mix next 4 ingredients together and sprinkle over batter mixture. Bake at 350° for 25 minutes.
Mix first 3 ingredients together. Fill tall glasses with ice and pour vodka mixture over ice. Garnish with lime slices and enjoy.
Combine beans and seasoning mix. Spread bean mixture in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with chips. Yields 8 cups.
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk. Set aside. In large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture. Mix well. Turn out onto a lightly floured surface. Knead lightly 3 to 4 times. Roll to a 1/2 inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on a greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Lightly brush tops with melted butter. Yield: about 2 1/2 dozen.
Combine flour and brown sugar. Cut butter into the mixture to make coarse crumbs. In another bowl, combine molasses, egg and 3/4 cup hot water. Stir soda into 1/4 cup hot water. Immediately fold into molasses mixture. Pour half of the molasses mixture into pie shell. Top with half of crumbs, all but 1/4 cup of remaining molasses mixture in a spiral over top of pie. Bake at 350° for 45 to 50 minutes until nicely browned and center appears firm when pie plate is gently shaken. Cool to room temperature before cutting.
Mix sugar, margarine, milk and cocoa in a large saucepan. Stir this often as you bring the mixture to a boil. Boil for 2 minutes. Remove from heat and add peanut butter, oatmeal and vanilla; mix quickly. Spoon onto ungreased cookie sheet and let them cool. Kids love them!!!
Saute onion and garlic powder. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. If sherry is used, double the amount of flour and add sherry with soup. Serve over egg noodles or rice.
Mix hominy with eggs, milk, sugar, salt and sliced fruit. Place in a buttered, deep baking dish and sprinkle with nutmeg and cinnamon. Set dish in a pan with 1/2 cup of water (the water should come halfway up sides of dish). Bake in a preheated oven at 400° for 45 minutes. (Test after 45 minutes with knife edge. If knife comes out clean, pudding is done. The center will set as pudding cools.) Serves 4 to 6.