HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion in large skillet or Dutch oven, stirring until meat crumbles. Drain. Stir in tomatoes and next 5 ingredients; cook over low heat, stirring constantly, until cheese melts. Set aside. Place crushed tortilla chips in a greased 13 x 9 x 2-inch baking dish. Spoon 2/3 of beef mixture over tortilla chips. Spread cream cheese evenly on one side of flour tortillas and sprinkle evenly with chiles. Fold in half and arrange on beef mixture. Spoon remaining beef mixture on top and cover. Bake at 350° for 20 minutes. Uncover and sprinkle with Monterey Jack cheese. Bake 5 additional minutes to melt cheese, if desired. Yield: 8 servings.
Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal and peanuts; toss to coat well. Press firmly into greased 13 x 9-inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares.
Let broccoli thaw and drain. Mix everything together, except buttered bread crumbs. Pour into greased casserole. Top with buttered bread crumbs, if desired. Bake at 350° for 40 minutes.
Brown meat and onion. Heat beans, soup and tomatoes; add to meat mixture. Cover bottom of large casserole with layers of tortillas, then layers of meat mixture, until full. Top with slices of cheese. Heat in a 350° oven until cheese bubbles.
Preheat oven to 400°. Fry bacon until crisp; drain. Crumble into pie shell. Arrange shredded cheese over bacon. Beat eggs slightly with both milks and seasonings. Pour over cheese. Bake for 25 to 30 minutes or until knife inserted 2 inches from edge comes out clean. Do not overbake. Cool 10 to 15 minutes.
Mix all together except potato chips, cheese and almonds. Refrigerate overnight in a 2-quart casserole. Next day, cover with potato chips, cheese and slivered almonds. Bake in 400° oven for 25 minutes or until brown.
Boil the chicken. Cool and strip the meat off the chicken bones. Put tortilla chips on bottom of baking dish and place a layer of meat over the tortilla chips. Mix together the onion, Ro-Tel, soups and chicken broth. Pour a layer of mixture over the chicken, then a layer of cheese. Repeat; layer of chips, chicken, broth mixture and cheese. Bake at 350° for 25 to 30 minutes.
Grease 2 (8 1/2 x 4 1/2-inch) loaf pans. Sprinkle with corn meal. Shake out excess. Combine milk and water. Heat in microwave on High about 3 to 4 minutes (between 120° to 130° on thermometer). Mix 3 cups flour, yeast, sugar, salt and baking soda in large bowl. Add warm milk mixture and beat well. Blend in remaining flour and stir until dough is stiff. Knead in bowl.
Saute bell pepper, onions, jalapeno and paprika in 3/4 to 1 stick oleo. Add all other ingredients and simmer until paste is cooked (about 10 minutes). Add raw shrimp and cook until done. Do not overcook.
Cream sugar and butter. Add eggs. Beat 2 minutes, then add alternately milk, flour and baking powder. Add vanilla.
Cream first 3 ingredients; add alternately. Preheat oven to 325°. Do not open oven for at least 1 hour. Check cake after 1 hour. May need another 1/2 hour.
Heat shredded wheat on greased cookie sheet at 350° for 10 minutes. Crumble 3 shredded biscuits in greased 9-inch pie pan. Sprinkle with almonds. Add remaining crumbled cereal. Bring remaining ingredients to a boil. Pour over cereal with almonds. Let stand at room temperature 2 to 3 hours. (Serve with ice cream.)
Dissolve yeast in water in bowl. Add salt, sugar and flour. (If mixture is too sticky, add some more flour. If too dry, add some water.) Make 8 small balls from dough. Roll into long strips; shape into pretzels. Brush with beaten egg. Sprinkle with salt. Bake on greased cookie sheet at 425° for 18 to 20 minutes.
Mix ingredients. Chill. Float slices of lemon and orange. Serves 40 people a champagne glassful.
Empty contents of soup can and beans (do not drain beans) into saucepan. Add frozen vegetables of your choice. Season to taste with Mrs. Dash seasoning. Heat and simmer until vegetables are softened to your preference. High fiber, low-fat, nutritious, quick and easy.
Combine first 6 ingredients in a large bowl. Spoon into an 11 x 7 x 1 1/2-inch baking dish. Sprinkle with capers and Old Bay seasoning. Bake at 350° for 35 minutes.
Let bread rise until doubled on side board. Flatten to 12 inches long and 4 inches wide. Place on cookie sheet. Fill bread with other ingredients and wrap tightly. Let rise 1/2 hour more. Brush with butter or egg. Bake at 350° for 1/2 hour. Slice. Great to cook ahead and warm up or have cold.
Put butter in 4-quart heavy Dutch oven. Heat over moderate heat until butter melts and is hot. Add onions, carrots, celery, apples and curry powder. Reduce heat to low and cook 20 minutes, stirring until ingredients are tender. Stir flour into butter mixture. Stir with wooden spoon until mixture is bubbly and no trace of flour are left. Remove from heat, mash vegetable and apples right in Dutch oven. Gradually stir in chicken broth and 1 1/2 cups water. Return to heat and bring to a boil on high, stirring constantly. Reduce heat to low and cover Dutch oven. Simmer 45 minutes. Skim soup several times with metal spoon. Place Foley food mill over a 3 or 4-quart saucepan. Pour soup into mill. Press vegetables-apple mixture through mill into saucepan and discard any residue in mill. (If Foley food mill is not available, press mixture through a sieve, using back of wooden spoon.)
Rinse berries under cold water. Put sugar, cinnamon, cornstarch, water and salt in pot. Stir over medium heat until it comes to a boil. Keep stirring. Boil 2 more minutes longer. Add berries and lemon juice. Bring back to boil; cook until thick, 3 or 4 minutes. If too thick, add a little water. Good over pancakes or ice cream or could be used for shortcake.
Remove core from cabbage. Place whole head in a large kettle of boiling salted water. Cover and cook 3 minutes or until softened enough to pull off individual leaves. Repeat to remove all larger leaves (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.
Melt candy bars and 1 stick oleo together; set aside. Cream sugar and 1 stick melted oleo. Add eggs; mix well. Add flour and salt alternately with combined soda and buttermilk. Add candy mixture, then nuts and vanilla. Bake in greased and floured tube pan at 350° for 70 to 75 minutes.
Combine catsup, salt, brown sugar, dry mustard, vinegar, sugar and beans. Fry bacon; drain. Add hamburg and brown. Add rest of ingredients. Place in casserole and bake at 350° for 40 minutes.
Crust: Flatten 1 can crescent rolls on baking sheet; bake until done.
Mix onions, celery, pecans, pepper and mayonnaise. Crumble in cornbread. Add tomatoes, salt and pepper to taste.
Mix all together with juices. Add instant pudding (dry); mix well. Keeps for several days in refrigerator.
Break angel food cake into small pieces in a 9 x 13-inch pan. Mix instant pudding, milk and ice cream in blender. Spread mixture on cake and refrigerate.
In saucepan, bring sugar, cocoa, milk and margarine to a boil. Boil 3 or 4 minutes. Pour mixture over other ingredients and mix well. Drop on waxed paper and let cool.
Cream butter or margarine. Add sugar gradually. Cream well. Blend in chocolate. Add eggs, one at a time, and beating the first egg for 5 minutes at medium speed. Then add second egg; beat for another 5 minutes. Pour into baked pie crust or graham cracker crust. Top with whipped cream or Cool Whip and sprinkle with nuts, if desired.
Melt butter in the bottom of a 9 x 13-inch pan. Layer the next 6 ingredients and bake for 20 minutes at 325°. Cool slightly before cutting into squares.
Pare and cut cantaloupe; chill. Combine peaches, honeydew melon and grapes with dressing. Chill 1 hour. Arrange cantaloupe wedges to form oval or circle and fill centers with fruit mixture. Serves 4.
Make white sauce using 2 of 8 cups of water. Add everything, except meat. Saute meat in 2 tablespoons of oleo. Drain off grease; Add to mixture. Simmer for 1 hour.
Heat oven to 400°. In a bowl, mix beef, eggs, salt and pepper. Shape into 1-inch balls (coat with flour). In a large skillet, over moderately high heat, heat oil and brown pepper and onion slightly. Remove with slotted spoon. In same skillet, brown floured meat balls. Drain off excess fat.
Mix well. Let set overnight. Cook slowly the next morning until peels are light brown. They will not be thick. Can in hot jars.
Cream butter, sugar and salt. (Use mixer.) Add eggs one at a time. Add flour; alternate with buttermilk and soda. Add water and vanilla. Grease and flour tube pan. Bake at 325° for one hour or longer. Let cake cool.
Bake cake according to directions on box in a 9 x 13-inch pan. While cake is baking, mix sugar, milk and margarine together, adding beaten egg last. Cook on low heat until thickened. Punch holes in cake with handle of a wooden spoon. Pour juice from pineapple over cake and then spread pineapple over cake. Pour sauce over pineapple and refrigerate. Cake will keep for several days in refrigerator.
Melt margarine and mix with pretzels and 3 teaspoons sugar. Press on bottom of 9 x 13-inch glass pan. Bake at 350° for 10 minutes. Let cool. In a bowl, combine the cream cheese, Cool Whip and 1 cup sugar. Pour on top of cooled pretzels.
Mix cream cheese, Worcestershire sauce and garlic in a food processor until smooth. Add Cheddar cheese and mix well. Line a 2-cup small bowl with plastic wrap. Add cheese mixture. Pull up plastic wrap to form a ball. Unwrap and roll in parsley when cheese is cold and firm. Place on serving platter and refrigerate. Serve with no fat crackers.
Blend cheese with butter. Stir in flour, salt and paprika. Wrap 1 teaspoon cheese dough around each of 24 stuffed olives, completely covering olive. Freeze on cookie sheets, then put in freezer bag. To serve, take out the number desired and bake on ungreased cookie sheet at 400° until golden brown (10 to 15 minutes). Serve warm.
Mix the above ingredients together and pour into a floured 9 x 13 cake pan. Top with the topping mixture. (I usually make twice the amount of topping and fold half into the cake mix. The rest goes on the top.)
Lightly flour chicken and saute until golden. Remove and place in baking dish. Saute mushrooms and set aside. Place ham and cheese over chicken. Bake at 350° for 15 minutes.
Cream Crisco and sugar. Add eggs and coconut. Add dry ingredients alternately with orange juice. Bake on greased cookie sheets at 425° for 10 to 12 minutes.
Boil potatoes until tender, about 25 minutes. Cut into thick slices. Place in mixing bowl. In a cup, combine vinegar, mustard and black pepper. Pour mixture over potatoes and toss to mix well. Cover the bowl and let potatoes stand for 30 minutes. Add the scallions, capers, dill and parsley and toss. Pour oil over the salad and mix gently. Refrigerate. Bring salad to room temperature before serving. Serves 4.
Prepare noodles according to directions. Drain in large skillet. Blend soup, milk and sour cream. Cook, stirring constantly, until hot. Stir in noodles and remaining ingredients. Heat through. Refrigerate leftovers. Makes 4 to 6 servings.
In medium soup pot, melt butter/margarine. Saute onion and leek, stirring occasionally until soft. Stir in pumpkin, chicken broth, salt and spices. Simmer, uncovered, for 15 minutes. Stir occasionally. Remove bay leaf. Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade. Can refrigerate for 2 days. May be frozen. Return to soup pot and add half and half.
Place all ingredients in large skillet. Bring to a boil. Cover. Simmer 20 minutes or until potatoes are tender.
Preheat oven to 350°. Combine all ingredients. Pour into 1-quart baking dish. Cover and bake for 30 minutes.
Combine first 3 ingredients in a small pan. Cover and cook over medium heat until marmalade melts, stirring often. Remove from heat and stir in onions. Place fish in baking dish coated with pam. Spoon marmalade mixture evenly over filets. Bake at 400 for 10 minutes until fish flakes when tested. Single serving.
Saute celery and onion. Combine the rice, chicken, celery, onion, mayo or Miracle Whip and soup. Put into a 13 x 9-inch pan. Mix the crushed corn flakes and softened butter; spread on top of casserole. Sprinkle with slivered almonds. Bake at 350° for 30 or 40 minutes.
Fry bacon lightly. Add all ingredients to beans. Bring to boil and simmer for 30 minutes or until done. Season to own taste.
Sift together flour, baking powder, salt and sugar. Measure All-Bran and milk into a bowl; stir to combine and let stand 1 to 2 minutes or until most of moisture is absorbed. Add eggs and shortening and beat well. Add All-Bran mixture to flour mixture, stirring only until combined. Fill greased muffin pan. Bake at 400° for about 25 minutes or until muffins are golden brown.
In saucepan, cook onion in butter until tender. Stir in soup and water. In shallow baking dish (10 x 6 x 2-inch) alternate potatoes with soup mixture. Add salt and pepper to taste. Top with sliced hot dogs. Bake at 350° for 30 minutes. Makes 4 servings.
Combine strawberries, apple cider and lemon juice in container of electric blender; cover and process until smooth.
Mix together adding cornbread mix last. Bake in 9 x 9 x 2-inch pan. Bake at 400° for 25 minutes.
Prepare gelatin following package directions; chill until partially set. Pour a little gelatin into a 6 1/2-cup ring mold. Cut enough thin apple wedges to fit bottom of mold; lay edges with unpeeled side out around the outside edge of mold. Chill until almost firm. Dice remaining apple. Sprinkle with lemon juice and fold into remaining ingredients. Spoon atop first layer. Chill until firm. Pan size (6 1/4-cup ring mold).
In heavy saucepan, combine sugar, cocoa, butter and milk. Bring to a full rolling boil. Let boil about 2 minutes. Whil still hot, add peanut butter, salt, vanilla and oats. Do not cook. Mix thoroughly. Drop by teaspoonfuls onto wax paper. Let cool and enjoy.
Preheat oven to 350°. Grease 10-inch Bundt pan. Into a large bowl, measure all ingredients except confectioners sugar. With mixer at low speed, beat ingredients until well blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Pour batter into pan. Bake gingerbread 1 hour or until toothpick inserted in center comes out clean. Cool gingerbread in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Sprinkle top of gingerbread lightly with confectioners sugar, if you like. Makes 16 servings.
Combine apples, cranberries and 2 tablespoons flour, tossing to coat. Add 1 cup sugar and mix well. Place in a 2-quart casserole. Combine oatmeal, pecans, 1/2 cup flour and brown sugar. Add butter and stir well. Spread this mixture over the fruit mixture. Bake, uncovered, at 350° for 45 minutes. Garnish with pecans and cranberries, if desired.
Only fresh suckers should be used and these be cleaned when caught or as soon after as possible. Cut the fish into 2 inch pieces (leave in the backbone). Pack dry into jars to within 1 inch of top. Add 1 tsp. salt to each quart jar. Do NOT add water. Put on cap, screwing band firmly tight.
Quarter Oreos into fourths; set aside. Sift flour and baking soda; set aside. In large bowl, beat butter until soft. Add vanilla and almond extracts and sugar and beat well. Then add eggs, one at a time, until thoroughly incorporated. On low speed, add dry ingredients in three additions with sour cream in two additions until thoroughly incorporated after each addition.
Grease a 9 x 13-inch baking pan. Spread pineapple evenly over bottom of pan. Pour cherry pie filling over pineapple. Spread dry cake mix from box over cherries. Drizzle melted butter over cake mix. Sprinkle on nuts. Bake one hour at 350°.
Cook spinach in small amount of water. Beat eggs and mix all ingredients together. Place in greased baking dish. Bake at 350° for 25 or 30 minutes. Do not overcook.
Line a cookie sheet with heavy foil; lightly grease. Butter sides of heavy 2 quart saucepan. Add sugar, syrup and water. Bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat to 300° on candy thermometer (hard crack). Remove from heat, add flavoring oil and food coloring immediately. Pour	onto prepared pan at once. When candy begins to harden around edges, cut into bite size pieces with shears. Coat lightly with powdered sugar. Yield: About 1 1/2 pounds.
In a large, nonmetallic container with a lid, combine mandarin orange segments, onion slices and poppy seed. In a bowl, combine olive oil, vinegar, sugar, salt and white pepper. Pour oil mixture over orange mixture. Toss to coat oranges and onion. Cover and refrigerate at least 2 hours. Tear lettuce (choose one lettuce or a combination of several greens) into bite size pieces; add to the mandarin orange mixture. Add avocado, if using. Toss well and serve immediately. Yield: 4 to 6 servings.
Place butter in pan and melt in oven. Mix together flour, sugar and milk. Place fruit in pan and pour batter over fruit. Bake at 400° for 45 minutes.
Rinse brown rice in cold water and drain well. Combine the rice and water in a small saucepan and bring to a boil, covered. Simmer until water level drops to the top of the rice. Remove from heat and let stand for 20 minutes. Whisk remaining ingredients except nutmeg in a cold, stainless or enamel saucepan. Place over low heat and bring to a slow boil. Mixture needs to be stirred continuously to prevent from browning on bottom. Boil 1 minute; remove from heat. Fold in brown rice. Spoon into cups. Garnish with nutmeg. Chill for at least 1 hour.
Saute peppers in butter until soft. Add corn, egg, pimientos and half of the can of onions, crushed fine. Blend all together well.
Boil and drain noodles as instructed on package. Place in large bowl and place in refrigerator to chill. When ready to serve; add remaining ingredients. Toss and serve.
Mix all ingredients together. Bake in iron skillet like cornbread. If you don't like it real sticky, use 1/2 can cream style corn and 1/2 can whole kernel corn.
Combine all four ingredients with a spoon. Chill mixture for at least an hour before baking. Preheat oven to 325°. Roll into small balls and place on an ungreased cookie sheet about 1-inch apart. Press slightly with a fork to flatten. Bake 15 to 20 minutes. Yields 3 dozen.
Mix gelatin in water and let stand. Use blender, adding 1/2 cup of water, to chop all ingredients. Drain off water. Mix mayonnaise, gelatin and all chopped vegetables, salt and lemon juice. Let stand for at least 1 hour. Makes enough spread for 2 loaves of bread. You can freeze it if you want. This is delicious. Great for showers or a wedding.
Mix lemonade and milk together; add Cool Whip. Pour in pie crusts and chill 1 hour.
Cut vegetables into small pieces. Mix mayonnaise, sugar and vinegar; pour over vegetables. Add cheese, salt and pepper. Mix all of the ingredients and cover. Store in refrigerator overnight.
Brown onions, then potatoes, then meat (take out each; put aside brown next), then put tomatoes and garlic on toothpick. Add bay leaf. Sprinkle sage, salt and pepper. Put in casserole. Bake at 375° for 45 minutes.
Mix together in a quart jar the oil, vinegar, sugar, salt and pepper. Add alternately onions and cucumbers, adding a pinch of salt and pepper after each layer. When jar is filled, cover top and shake. Refrigerate at least 12 hours before serving. They will hold flavor and texture for 10 days to 2 weeks.
Freeze mixture. To serve: 1/2 glass mixture and rest with 7-Up.
Mix peppers, sugar and vinegar in a large saucepan. Bring to a boil and boil 5 minutes. Cool. Add pectin and boil hard 1 minute. Stir in food coloring. Pour into hot clean jars to within 1/2-inch of top. Screw on tops firmly. Process in boiling water bath for 5 minutes. Makes about 5 (8 ounce) jars.
Mix all ingredients together. Hollow out a round bread loaf. Pour dip inside hollow. Arrange bread pieces around edge of loaf and use for dipping.
Place large skillet over medium heat; add butter and melt. Add sliced onions and cook until softened and translucent (do not allow onions to brown). Add the red cabbage slices, salt, sugar and sliced apples, stir to combine. Add the two onion quarters stuck with cloves. Pour in the red wine vinegar and red wine. Cover and let braise over low heat until cabbage is soft and nearly all the liquid has been absorbed, about 1 1/2 hours. Taste for seasoning.
Mix sugar and flour. Add egg yolks, milk and vanilla. Cook until thick over medium heat, stirring well. Pour into pie shell.
Drain beans and put in baking dish. Add sugar and pepper; mix. Cut bacon in pieces and cook over low heat to bring out most of fat. Do not brown. Put bacon pieces on beans. Bake in a 325° oven until bacon is brown and beans are bubbly.
Crumb oatmeal, sugar, butter and salt like a pie crust. Add vanilla and syrup. Stir with a spoon until all is coated and sticky. Spread in a well-greased 9 x 13-inch pan and bake at 350° about 20 minutes. Frost while hot.
Cream sugar, oil, eggs and vanilla until fluffy. Combine flour, soda, baking powder, salt and cinnamon. Gradually blend into creamed mixture. Mix until smooth. Stir in pineapple, carrots, coconut and nuts. Put into 2 (10-inch round greased pans). Bake at 350° for 35 to 45 minutes. Frost top and sides with Cream Cheese Frosting.
Brown all sides of roast to "seal" roast; season to taste, e.g. salt, pepper, garlic, etc. Fill Dutch oven or roasting pan 1/2 full with water. Add soups and stir. Put in roast and cover. Bake for 3 hours at 350°. You can add common or favorite vegetables while roasting.
Cream margarine, Crisco and sugar until light and fluffy. Add well beaten eggs, one at a time. Sift flour and baking powder. Gradually add to creamed mixture with milk, beginning and ending with dry ingredients. Add coconut, rum, lemon, vanilla and butter flavorings. Mix well. Bake in a 10-inch tube pan at 325° for 1 hour and 20 minutes. Leave cake in pan until completely cooled.
Cream butter and sugar. Add eggs and beat well. Add applesauce and soda. Mix raisins, spices, nuts and salt with sifted flour. Add to applesauce mixture. Bake in greased and floured tube or Bundt pan at 325° for 1 to 1 1/2 hours.
Brown steak in 1 tablespoon cooking oil. Set aside bowl. Cook broccoli, celery and carrots in 1 tablespoon oil until onion is clear. Drain excess oil from pan. Salt to taste. Heat until hot. Serve with rice. Yield: 6 servings.
Mix sour cream, mayo and spinach; add dry soup mix, chopped chestnuts and onions. Cover and refrigerate overnight. Carve out round rye or pumpernickel bread. Fill hollow with dip. Serve with cubed bread chunks, crackers, veggies or bread sticks.
Grate potatoes. Add sugar and milk; mix well. Beat in egg. Add butter and nutmeg. Bake in a well-greased, shallow pan at 350° until brown.
Melt oleo; add sugar and milk. Bring to boiling, then add rolled oats, vanilla, salt and cocoa. Stir. Add cherries and stir. Drop by teaspoon onto waxed paper to cool. Yields about 3 dozen.
Dissolve sugar in tea. Add orange juice, lemon rind and juice and rum. Chill. Just before serving, pour rum mixture and champagne over ice in punch bowl. Garnish with fresh orange slices and mint sprigs. Makes 16 (4-ounce) servings.
Mix flour and oleo as for pie dough; add remaining. Add this to flour, oleo mixture. Mix well. Refrigerate overnight. In morning, divide into 3 parts and roll and fill like jelly roll.
Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well; may use blender or food processor. Spread mushroom mixture in equal amounts over each rectangle of dough. Starting at long sides, roll up each rectangle jelly roll fashion; pinch seams to seal. Slice logs into 1-inch pieces; place seam side down on an ungreased baking sheet. Brush each log with egg and sprinkle with poppy seed. Bake at 375° for 10 to 12 minutes.
Combine milk and lemon juice. Add remaining ingredients. Pour in baked pie shells or graham cracker crust. Keep in refrigerator.
Beat until well blended the sugar, eggs, margarine and milk. Stir in the bread cubes and pineapple. Bake in a 2-quart casserole at 350° for 1 hour or until brown on top. May be served hot or cold.