HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat enchilada sauce, water (enough to rinse can) and juice from green chilies in a saucepan (big enough to hold a flat tortilla).	Meanwhile, fry meat and pour grease off. Add garlic, chili powder, salt and pepper to meat. Get remaining ingredients ready and grease large ovenware dish. Dip tortillas in 1/4-inch of hot oil. Fry quickly on both sides (don't let it get crisp). Put in sauce. Place on serving dish. In middle of tortilla, place meat, cheese, onion and green chilies. Roll the tortilla and place the end on bottom. Cover with remaining sauce, cheese and green chilies. Bake in 300° oven for 30 minutes or microwave.
Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients. Add 1/2 to cream mixture. Add finely crumbled mincemeat and water and stir until blended. Add nuts and remaining flour mixture. Mix well.
Mix all ingredients well. Pour into greased casserole dish. Bake at 400° until bubbly.
Add sugar to mix. Combine milk and egg; stir into mix until flour is just moistened. Add fruit, if desired. Pour into greased muffin pan. Bake in a preheated 425° oven for 20 minutes.
Mix the first 5 ingredients. Add the remaining ingredients. Spray loaf pan with Pam. Bake at 350° for 45 to 50 minutes. Cool. Makes 16 servings.
Put rhubarb, 3 tablespoons flour and 1 cup sugar in a 2-quart baking dish. Blend 1 1/2 cups flour, brown sugar, oatmeal and margarine. Sprinkle topping over rhubarb mixture. Bake for 30 minutes at 375°.
Mix all ingredients together, adding eggs and oil last. Pour into buttered baking dish. Bake at 350° until golden brown for about 40 to 45 minutes.
Dissolve gelatin in boiling water. Drain fruit; reserve juice. Add enough 7-Up to juice to make 3 cups of liquid. Add cream cheese and dissolve it. Add mayonnaise, nuts and pineapple.
Beat cream cheese and powdered sugar. Fold in 1 cup of Cool Whip. Spread this over crust. Mix pudding, milk and vanilla in mixing bowl. Beat until thickened. Spread pudding on top of cream cheese layer. Spread more Cool Whip on top and sprinkle chopped nuts and crushed Skor bar over all. Refrigerate.
Combine soup and milk in a 1 1/2-quart casserole. Fold in tuna, macaroni and peas. Sprinkle crushed chips on top. Bake 25 minutes at 350°. Yield: 6 servings.
Melt butter, then add cream cheese. Add salts and chopped green chilies and mix well. Add corn. This is better served hot.
Mix butter, sugar and eggs, one at a time. Add vanilla. Add vanilla wafers and milk; mix well. Add coconut and pecans; bake in tub pan at 300° for 1 1/2 hours.
Dice bacon, fry until crisp and remove from fat. Dredge liver with flour and brown in bacon fat. Add remaining ingredients and bacon. Cover and simmer for 45 minutes. Serve with spaghetti. Serves 5.
Melt tomato soup, gelatin and cream cheese in top of double boiler. Stir until smooth. Add mayonnaise, celery and shrimp cut in bite size pieces. Pour into mold greased with mayonnaise. Chill overnight. Unmold and serve with a variety of crackers.
Combine first 6 ingredients and chill for 2 hours. Drain well. Combine drained cucumbers with onion and sour cream. Can be served in individual bowls and garnished with tomato wedges, if desired.
Mix cake according to directions, using milk instead of water. Bake in 9 x 13-inch pan. Remove from oven. Poke holes with large fork in cake. Heat pineapple and sugar to just boiling. Pour into cake, let cool. Mix pudding according to directions. Blend in cream cheese. Spread this mixture on cake. Refrigerate until set. Slice 3 to 4 bananas on top of pudding. Cover with Cool Whip. Sprinkle with coconut and chopped pecans.
Mix together thoroughly the sugar, shortening and egg. Stir in milk. Sift together and stir in the flour, baking powder and salt. Blend in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for 60 to 70 minutes (until wooden toothpick thrust into center comes out clean). Serve warm or cold. Cut with thin sharp knife to prevent crumbling.
Preheat oven to 475°. Grease 10 muffin cups generously. Place 1 tablespoon of preserves in each cup. Cover with a biscuit and bake. Turn out upside down immediately.
Cook noodles.	Stir together	the cream cheese, sour cream and milk.	In a 2 quart casserole, layer half of the meat mixture, all of the spinach and half the cream cheese mixture. Add the remainder of the meat and the rest of the cream	cheese mixture. Top with grated cheese.	Bake at 350° for 40 to 50 minutes. This can be fixed ahead of time and frozen.
Mix all together. Add yeast with flour to make a stiff dough. Let rise double in size. Make 2 pieces on floured wax paper. Let rise for 15 minutes. Make 2 loaves in greased pans. Let rise again. Bake at 400° until brown.
Mix water, Jell-O, crushed pineapple and blueberries. Let chill. Mix other ingredients and spread over congealed Jell-O mixture. Serve.
Preheat oven to 450°. Line a 9-inch pie pan with the rolled-out dough; prick all over with a fork, then press a piece of heavy-duty foil directly into the pie shell. Bake for 6 minutes; remove the foil and bake for about 4 more minutes. Remove from oven and set aside. Beat the pumpkin and eggs together in a large bowl, then stir in the sour cream, milk and sugar. Add the salt and spices and beat until smooth. Pour the filling into the pie shell and bake for 10 minutes. Reduce heat to 300° and continue to bake for 30 to 40 minutes until filling is almost firm. Serve warm with whipped cream.
Add to the browned and drained hamburger, the onion, parsley, salt, sugar, garlic powder, pepper and oregano leaves. Stir and cook for 20 minutes or so, then add the tomatoes, tomato paste and water. Let this cook on low for as long as you have time. I usually let cook for 1 to 2 hours. Keep stirred. Make layers.
Cream shortening and sugar. Add eggs, milk and molasses. Combine dry ingredients and add to other ingredients. Add raisins. Bake at 350° for 15 minutes in greased cookie pan. Drop by round spoonful onto cookie sheet.
Roll lemon to soften; cut in half, and squeeze out juice. Add lemon juice to fruit syrup. Cut apples, oranges, grapes, and strawberries into bite-sized pieces. Make melon balls from the cantaloupe. Arrange fruit in bowl. Pour syrup over fruit. Serve.
Heat oven to 400°. Mix all ingredients with hands. Spread in ungreased 13 x 9 x 2-inch baking pan. Bake 15 minutes; stir with spoon. Store in a covered container in refrigerator. Yield: 2 cups.
Place flour, pancake mix, salt, egg, baking powder and oil in large mixing bowl. Add 1/2 of milk. Add brown sugar to remainder of milk until medium brown color. Add milk and sugar mixture to mixing bowl. Take approximately 2 tablespoons warm water and rinse out cup which held sugar and milk mixture. Add this water to bowl. Gradually stir flour into side of bowl that holds the liquid. Mix until all flour is mixed in. Batter will be thick and sticky. Heat skillet with hot Crisco oil. Drop dough into hot oil by large tablespoonfuls. Flatten dough out with spatula so it cooks thoroughly. Cook until brown on both sides. Remove from oil and drain on paper towels. Makes 2 to 2 1/2 dozen pieces of bread.
Dice onions, bell pepper, garlic and celery. Saute in butter (1 stick). Combine spaghetti and sauteed vegetables in a 4-quart baking dish. Stir in soups. Add mushrooms, if desired. Add chicken. Stir in cheese. Sprinkle with chili pepper. Can also add sliced green olives, if desired. Heat 25 minutes at 325°, until cheese is thoroughly melted.
Cream the butter, margarine and sugar. Add eggs one at a time. Add extracts. Combine flour and salt to egg mixture. Alternate with milk, ending with flour. Cook in tube pan at 325° for 1 hour and 20 minutes. Let cake cool for 10 minutes in pan.
Mix all ingredients together and rub on leg of lamb. Allow to sit in refrigerator overnight. Pour 1/2 cup dry white wine and 1/2 cup water (or 4 tablespoons lemon juice and 3/4 cup water) into shallow roasting pan. Place lamb in pan and roast at 275° for approximately 25 minutes per pound, until thermometer reads 160°. (Six-pound roast takes about 2 1/2 hours.)
Mix dry ingredients together except sugar. Set aside. Cream the shortening (butter) and sugar. Add eggs, one at a time, alternating with dry ingredients and buttermilk. Add vanilla. Drop by tablespoonfuls onto cookie sheet. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Place frozen pineapple juice cubes in punch bowl. Pour soda over. Adjust amount, depending on how much punch you need.
Grease three 10 1/2 x 15 1/2 x 1-inch pans. Line with wax paper and grease the paper. Preheat oven to 350°.
Beat egg whites until stiff and add sugar, lemon juice and nuts. Spread over baked mixture and bake 25 minutes longer. Cut when cool.
Mix dry ingredients and set aside. Cream the Crisco, peanut butter and sugars. Add eggs. Add dry ingredients. Drop by large spoonfuls on ungreased cookie sheet and flatten with fork. Bake at 375° for about 10 minutes.
In a bowl, mix carrots, celery, onion, tuna and mayonnaise. Just before serving, add shoestring potatoes.
Mix in saucepan. First, melt butter over low heat. Add sugar and oatmeal; stir and cook for 2 to 3 minutes. Remove from heat. Break egg into mixture. Add salt, coconut and vanilla; mix thoroughly. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 to 20 minutes. Makes 2 dozen cookies.
Mix all ingredients and pour into freezer. Add whole milk and fill to 3 inches of top of can. Makes 1 1/2 gallons.
In small bowl, beat egg yolks with milk, lemon juice and lemon rind. Add sugar, flour and salt. Beat until smooth. In another bowl, beat egg whites until stiff. Fold yolk mixture into the whites. Butter a 1-quart deep casserole. Pour mixture into the casserole. Place into a larger pan in oven. Pour hot water into the pan to a 1-inch depth. Bake at 325° for 30 to 40 minutes or until golden. Serve warm or cooled, garnished with whipped cream, if desired. Serves 4 to 6.
Mix and beat 2 minutes with mixer the oil, brown sugar and egg yolks. Sift spices, salt, baking powder and 2 cups of flour. Add a little flour mixture to the first mixture alternately with fruit juice. Add fruit and nuts, mixed with remaining 1 cup of flour. Fold in beaten egg whites that have been beaten stiff. Bake in a tube pan real slow at 275° for 2 1/2 hours. I keep a pan of water on the shelf below in the oven. This keeps it moist.
Grease and flour a 9-inch round cake pan. In small bowl combine flour, baking powder and salt. In a small mixer bowl beat eggs 5 minutes at medium speed until thick and light yellow colored. Gradually beat in 3/4 cup sugar. Continue beating 2 minutes. On low speed, beat in orange peel, juice and vanilla. Gradually add flour mixture, beating just until smooth. Pour into prepared pan. Bake in 350° oven for 20 to 25 minutes, or until toothpick in center comes out clean. Cool 10 minutes. Loosen sides and remove from pan and cool. Slice berries into medium mixing bowl. Stir in 1/2 cup sugar. Let stand 1 hour. Whip cream until soft peaks form. Stir yogurt in carton until smooth. Fold into whipping cream. Cut cake in half horizontally. Place bottom half on serving plate. Spoon 2/3 of the sliced berries and juice over cake. Spoon 1/2 of the whipped cream mixture over berries. Place second cake layer on top of cream. Spooning remaining berries, and juice and then whipped cream mixture over cake. Makes 8 servings.
Spray loaf pan or glass dish. Mix all ingredients together and place in pan. Bake at 350° for 45 minutes.
Mix first 4 ingredients and bring to a boil. Mix cornstarch with the water, then mix in the egg yolks. Pour into boiling milk mixture. Whisk until thick. Remove from heat and whisk in peanut butter. Pour into pie shell. Cover with meringue.
Grind raisins, coconut and walnuts up fine (food chopper). Make cake layers out of cake mix. Mix milk, sugar, vanilla and butter. Put in pot and let come to a rolling boil. Add raisins, coconut and walnuts. Stir well and put on cake layers.
Saute in oil the onion and jalapeno pepper. Add tomatoes, chili powder, beef broth, sugar, chicken broth, cumin, tomato soup, Tabasco sauce, water and Worcestershire sauce. Simmer 1 hour. Add corn tortillas, cut in pieces; simmer 5 minutes. Chop 4 or 5 avocados. Put in bowls and then add hot soup.
Line a 13 x 9-inch dish with the crescent rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix the eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350° for 1 hour.
Cut ribs in serving size pieces. In large saucepan, cover ribs with salted water. Cover and simmer until tender, about 1 hour.
Put all ingredients in a bowl and mix thoroughly with electric hand beater. Put into graham cracker crust.
Blend cheese with mayonnaise. Mix in ketchup, mustard and garlic powder. Stir in shrimp, celery and onion. Use as a filling between slices of sandwich bread. Trim crusts, if desired. Cut each sandwich diagonally into 4 triangles. Makes about 20 tea sandwiches. May be used as a dip.
Cream butter and sugar with electric mixer. Blend in melted, cooled chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes or longer. Pour into graham cracker crust and chill. Top with whipped cream.
Brown ground beef. Press ground beef into bottom of 2 1/2-quart casserole. Sprinkle with canned milk, salt and pepper to taste. Slice potatoes on meat. Slice onions. Cube cheese onto the potatoes and onions. Layer again if you like. Cover with mushroom soup. Bake in covered dish for 1 hour at 350°. Makes 6 servings.
Mix ingredients until sugar is dissolved. You may want to add sugar and/or dressing to taste. Sprinkle in shredded carrots for color. Use over sliced cucumbers. Recipe is easily halved.
Place 1 tablespoon pineapple in each of two 4 ounce glasses. Pour ginger ale over pineapple. Top with spoonful whipped topping. Sip with straw.
Marinate chicken in mixture of oil, garlic, red pepper, sherry, ginger, ketchup and sugar over night. Place in shallow baking pan. Bake 6 to 10 minutes on each side at 425 degrees; basting often with teriyaki sauce.
Blend first four ingredients in mixer until looks like dough. Work together with hands and make balls size of walnuts.
Combine chicken, chicken soup and spices and let sit for 5 to 10 minutes. Place in skillet with water and cook until the chicken is browned. Add vegetables and simmer for 10 minutes or until vegetables are tender. Add tomato slices 5 minutes before serving.
In bowl, combine sugar, pecans, cinnamon and melted butter. Cut biscuits in quarters. In Bundt pan, layer pecan mixture, biscuits and so forth until completed. Bake in oven at 350° for 10 to 15 minutes. When completed, let cook for 5 minutes then turn onto plate.
Mix ingredients together in large mixing bowl. Beat with electric mixer. Grease and flour four (1 pound) coffee cans. Fill half full with mixture. Bake at 350° for one hour. Remove from oven and let cool for 10 minutes. Remove from cans and wrap in plastic.
Brown turkey and onion in a large heavy pot, stirring occasionally. Add beans, water, tomatoes, tomato paste and chili powder. Cover and simmer for about 1 hour, stirring occasionally. Serve hot with crackers or French bread. Great on a cold snowy night!
Cream Crisco and sugar. Add eggs, one at a time. Add flour, salt, baking powder and soda with buttermilk. Add vanilla and candy bars which have been melted in a double boiler. Bake in stem pan at 350° for 1 hour. Let stand in pan until cool. (Two loaf pans may be used instead of stem pan.)
Mix first 6 ingredients together; bring to hard boil. Boil for 1 1/2 minutes, stirring constantly. Remove from heat. Beat well, then add the oatmeal and nuts. Stir until thickened. Drop by spoonfuls on waxed paper.
Helpful Hint: Soften cream cheese in microwave on High for 15 to 20 seconds.
Roll steak in flour; brown on each side in hot oil. Add hot water and onion. Cook over low heat for 1 hour. Season with salt and pepper. Serve. Yields 5 servings.
Thaw both loaves of bread. Cut each one in half crosswise. Roll piece of white dough into 8 x 6-inch rectangle on lightly floured surface. Set off to one side. Roll 1 piece of wheat dough into 8 x 6-inch rectangle.
Mix and cook sugar, water and Karo in heavy pan until it forms a hard ball in cold water. Add peanuts and salt, cook until brown. Stir in butter and soda quickly and pour on buttered foil.
Add salt to eggs; beat until thick and lemon colored. Add sugar and flavoring; continue to beat. Add sour cream and flour alternately, mixing well after each addition. Knead on floured board until dough blisters. Cut in halves. Roll very thin; cut into strips about 4 inches long. Slit each piece in center and pull through slit. Fry in fat until lightly browned. Drain on paper towel. Sprinkle with powdered sugar.
Combine pancake flour, milk, salt, pepper and parsley. Dip chicken in mixture, then in flour. Deep fry until golden brown. Easy and luscious.
Butter a casserole dish. Drain chillies and place in bottom of dish. Cover with cheese. Mix eggs, milk and tabasco sauce. Pour over all ingredients. Bake at 350 degrees for 45 minutes.
*If using other flavors, it will be necessary to use 1 to 1 1/2 teaspoons.
Heat oven to 375°. Lightly spray 9 x 13-inch pan. Melt butter over low heat; remove from heat and mix in brown sugar. Cool. Stir in egg. Mix together dry ingredients and stir into brown sugar mixture. Blend in vanilla, nuts and chips.
Cut up apples. Mix 1/2 cup sugar and 2 tablespoons flour; mix with apples. Sprinkle with cinnamon. Pour into unbaked pie shell. Mix 1/2 cup sugar and 1/2 cup flour; pour over top of apples. Slice butter on top of flour mixture. Place in a large paper sack, clip ends loosely and bake 1 hour at 425°.
Grate onion; set aside. Use a quart jar for mixing. Add salt, dry mustard, sugar and vinegar. Shake well. Add onion and Wesson oil. Shake again well. It's ready to use and will keep in refrigerator for several days.
Boil chicken covered in water until tender. Remove skin and bones and cut into bite-sized pieces. Mix soup and sour cream. Add 1/2 to chicken. Grate cheeses together. Add half to chicken. Add remaining ingredients to chicken mixture. Heat flour tortilla in hot skillet and spoon on about 1/4 cup filling. Roll up. Place, seam side down, in greased 9 x 13-inch baking dish. Top tortillas with remaining soup-sour cream mixture. Bake 30 minutes at 350°. Put remaining cheese on top and return to oven to melt. Makes 10.
Mix all ingredients together; cook over low heat until boiling. Stir. Remove from heat and pour over peanut butter mixture* in deep dish pie shell.
Brown meat and onion; drain grease. Heat cream cheese and soup in microwave until cream cheese is melted. Pour meat in a casserole dish; next, pour the soup mixture and spread over meat. Top with slices of Velveeta cheese. Place biscuits on top of cheese and bake until biscuits are brown at 350°, about 20 to 30 minutes.
Combine undiluted milk, butter and sugar in saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat and add marshmallows, nuts, chocolate bits and vanilla. Stir until marshmallows are melted. Pour into buttered 8 x 8-inch pan. Cool and cut.
Layer veggies in order given in crock-pot with salt and pepper. Place lightly browned beef over top. Mix soup and water; pour over all. Cook on slow for 6 to 8 hours or on high for 2 to 4 hours.
Cut chicken in pieces and marinate in 1/2 cup Lawry's citrus grill with orange juice for 30 minutes. Drain. Put seasoned bread crumbs in bag and add chicken and coat. Cook in skillet in oil over medium heat.
Preheat oven to 350°. Add melted butter, farina, eggs, milk, sugar and spices to mashed turnip. Pour into a 1-quart casserole. Dot with the 2 tablespoons cut up butter and bake at least 1 hour or a little longer until top is browned. Makes 4 servings.
Cook macaroni; drain. In saucepan, melt margarine; blend in flour, salt and pepper. Add milk all at once. Cook until thickened. Stir in 1 cup shredded cheese until melted. Combine macaroni and cheese sauce. Turn into 1 1/2-quart casserole dish. Sprinkle with remaining cheese. Bake at 350° for 30 minutes. For larger meals, double the recipe. Serves 6.
Cook eggplant until tender; drain. Add other ingredients, reserving 1/2 cup cheese and 1/2 cup crumbs and a small amount of butter for top. Bake in a 350° oven for 25 to 30 minutes.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Stir into shortening mixture. Shape dough into balls the size of walnuts; roll in the mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on a baking sheet. Bake at 400° for 8 to 10 minutes. The cookies puff up a little, then flatten a little when they come out of the oven. Don't overbake or they may get a little hard. Makes about 3 dozen, unless making real small balls, then makes more.
Brown all meat in a large skillet until fat is cooked off. Transfer meat to an 8-quart stockpot. Saute onions and garlic in skillet until tender; add to meat and mix well. Add liquids and spices and simmer. If you like beans in your chili, add them to mixture 1/2 hour before it's ready to eat. As for cooking time, give it a couple of hours, then taste.
Prepare cornbread mix according to directions. When cool, crumble half of baked cornbread into a large bowl. In another bowl, combine next 5 ingredients. Spread 1/2 of this mixture over cornbread. Stir together mayo and pickle juice. Spread 1/2 of this over vegetable layer. Repeat layering with remaining cornbread, veggies and dressing. Cover tightly; chill 2 to 3 hours before serving. Makes 6 to 8 servings.
Mix all ingredients together. Put fresh grease in kettle. When grease is hot, fill funnel with flour mixture. Allow mixture to drizzle into hot greased until desired size. (Place finger on funnel tip to prevent more mixture from dripping out.) Fry until golden brown. Lift out and drain. Sprinkle with sugar and cinnamon.
Bake chuck roast in oven at 350° for 1 1/2 hours. Then cut up celery, onions, potatoes and carrots. Place around roast. Add a teaspoon of salt, dash of pepper and seasoning. Bake for another 1 1/2 hours until tender.
Warm mushroom soup and cream cheese together in medium pan. Add gelatine dissolved in water. Add celery, onions, mayonnaise and crab. Fill mold and refrigerate until set.
Beat together eggs, oil and sugars. Beat in peanut butter and milk. Combine and add dry ingredients and beat until smooth. Spread batter in prepared 8 x 4-inch pans (2). Drop jam by tablespoons on top. Swirl jam into batter lightly using a knife. Bake at 350° for 30 to 35 minutes until loaves test done.
Mix well with spoon. Bake in muffin pan until done at 350°.
Use enough evaporated milk to mix ingredients into a moist loaf. Bake in 350° oven for about 45 minutes. Serves 6.
In a small casserole dish, spread cream cheese to cover the bottom of the pan. Top with chili, then sprinkle with cheddar cheese. Bake or microwave until cheese is melted.
Mix all ingredients in blender. Pour into pie plate and bake at 350° until starts to firm up. Do not overbake.
You will need 1 sheet of heavy-duty aluminum foil (18 x 24-inches).
Prepare brownie batter according to package directions. Place graham cracker shells on a baking sheet and fill with brownie batter. Bake at 350° for 20 to 25 minutes or until a toothpick inserted in center comes out with moist crumbs. Immediately sprinkle with marshmallows and chocolate chips. Bake 3 to 5 minutes longer or until marshmallows are puffed and golden brown. Yield: 1 dozen.
Preheat oven to 350°. Spray two loaf pans, or 5 mini-loaf pans, with cooking spray and set aside. Combine cinnamon and 1 cup sugar; set aside. In a large mixing bowl, combine flour, baking soda, and salt; set aside. In a small bowl, combine oil and 1 1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill the two loaf pans about 1/3 full with the batter. Sprinkle 1/4 cup of the cinnamon-sugar over each pan of batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.