HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, 1 cup sour cream, salt and pepper. Quick fry 1 tortilla at a time in hot oil to soften. Spoon a heaping tablespoonful of chicken mixture onto each. Spread down center and roll. Place, seam side down, in an oiled 13 x 9 x 2-inch pan. Spoon enchilada sauce over tortillas. Top with cheese. Bake at 400° for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
Soften yeast in lukewarm water. Pour scalded milk over shortening, sugar and salt until shortening melts. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened or proofed yeast; fold in oats. Stir in enough flour to make soft dough. Turn out onto lightly floured board and knead until satiny, about 10 minutes. Pound dough into a ball and place in greased ball. Brush with melted shortening. Cover and let rise until double in size (about 1 hour).
Combine 4 cups bread crumbs, eggs, salt, pepper, shrimp, crab, mushrooms, pimento, onion salt and parsley. Mix lightly; pour into large buttered baking dish. Mix soup, cream and mayonnaise, blending well. Pour over fish mixture. Mix 1/2 cup bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake for 30 minutes at 325°. Serves 10.
Combine caramel candies and milk, in a heavy saucepan; cook over low heat, stirring occasionally, until caramels are melted and wel blended.
Cut each biscuit into quarters. Roll in sugar and cinnamon mixture. Place close together in a greased pan and bake at 350° for 7 to 10 minutes.
Mix chocolate pudding, milk and Kahlua together. Place 1 cake layer in bottom of trifle dish. Top with 1/2 pudding mixture. Sprinkle crushed Skor bars on top. Spread 1 (8 ounce) Cool Whip on top. Place other cake layer next and repeat layers, ending with Cool Whip as frosting.
Mix meat and Dale's sauce enough to coat meat. Wash mushrooms and cut in half. Wash and cut peppers in 1 inch pieces. Wash tomatoes. Begin Layering Kabobs-- meat, pineapple, red pepper, mushroom, tomato, green pepper and repeat. Place on grill. Cook 4 minutes on each side turn and brush with pineapple juice. Continue cooking 2 minutes on each side until meat is done. This is great with rice.
Beat eggs. Beat in flour, 1/2 cup sugar and 1/2 cup brown sugar. Blend in butter, chocolate chips and chopped walnuts. Pour into unbaked pie crust. Bake 1 hour at 325°.
Preheat oven to 350°. Place chicken in a greased 13 x 9-inch baking dish. Mix soup and broth and pour over chicken. Arrange peas and carrots on top. Put slices of eggs over this.
Dissolve Jell-O in water. After Jell-O is partly congealed, fold in the other ingredients. Chill at least 5 hours.
Boil together sugar, water, cinnamon and nutmeg. Add butter and set aside. Mix together flour, baking powder and salt. Add shortening. Then add milk and stir. Roll out dough. Wrap apples (peel and core apples) with dough. Dot with butter. Put in baking dish. Pour on syrup. Bake at 375° for 35 minutes.
Sift flour with baking soda, blend shortening, sugar, salt, spices and egg. Stir in 1/2 of flour mixture, then nuts, apples and raisins. Blend in liquid and remaining flour mixture. Drop by teaspoon on greased cookie sheet. Bake at 350° for about 15 minutes.
Heat first 5 ingredients until butter is melted. Mix well. Slice rolls in halves. Put slice of ham and cheese inside. Arrange on cookie sheet in single layers. Pour butter mixture over all and bake at 350° for 15 to 20 minutes.
Reserve 2 to 4 tablespoons of the fried bacon for topping. Mix the remaining ingredients in a microwave-safe dish. Sprinkle the reserved bacon on top. Bake in the microwave on High for at least 20 minutes or until firm.
In a bowl, mix pudding with 1/2 cup less milk than recipe calls for. Beat until thick. Add sour cream and mix well. Fold in whipped topping. Chill.
Combine potatoes and 1/2 cup melted margarine in a bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in a greased 9 x 13-inch baking pan. Combine corn flake crumbs and 1/2 cup melted margarine; sprinkle on top. Cover with foil; bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes.
Bring 1/4 cup water to a boil. Add 1/2 teaspoon salt and frozen lima beans. After water returns to boiling point, simmer 5 minutes. Remove from heat. Separate defrosted fish fillet and arrange in 1 1/2-quart casserole. Sprinkle with remaining 1/2 teaspoon salt, pepper, lemon juice and thyme. Stir tomato soup into hot lima beans, then pour this mixture over fish. Cover and bake in hot 400° oven for 30 minutes. Makes 4 servings.
Bring water to a boil in a medium saucepan. Add hulled millet. Cover, reduce heat and simmer 25 minutes or until millet is tender and liquid is absorbed. Remove saucepan from heat and fluff millet with a fork and set aside.
Mix all together. Roll out thin and let stand 20 minutes. Cut in strips and cook until done.
Mix Jiffy corn bread according to package directions. Add the rest of the ingredients. Mix well. Pour into greased 9 x 13-inch pan and cook 45 minutes at 350°.
Beat eggs with cream. Add dry ingredients and rhubarb; pour in pie shell and bake at 400° for 15 minutes. Reduce temperature to 350° and bake for 30 minutes.
Combine chicken, vegetables, soup and milk. Mix in 3/4 cup of French fried onions. Pour into greased casserole dish and bake at 375° for 45 minutes. Remove and sprinkle on the rest of the French fried onions. Return to the oven for a few minutes. Serve hot. Serves 4 to 6.
Mix together cake mix, gelatin and poppy seeds. Beat in eggs, salad oil and water. Pour into 4 small, greased and floured loaf pans. Bake at 350° for 30 minutes. Wait 10 minutes before turning out. Freeze. Slice frozen. Make sandwiches with softened butter. Refrigerate or freeze. Serve cold.
Mix sugar, cocoa and flour together. Add egg, well beaten, with milk. Cook over medium heat, stirring frequently. When thick, add salt and vanilla. Makes 1 (8-inch) pie.
Mix all the ingredients except the cheese. Place into a loaf dish and sprinkle cheese on top. Bake in the oven at 400° for 55 minutes. Makes 4 servings.
Place some oil in frypan to brown pork chops slightly. Add water to almost cover them; let them simmer for several minutes. Place sliced onions on top. Cover all with the tomato, water and pickle juice. Cook until done.
Melt margarine in medium saucepan. Stir in flour, bouillon and mustard. Gradually stir in milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat. Break 10 slices of cheese into pieces. Stir into mixture until melted. Stir in macaroni. Turn into 1 1/2-quart baking dish. Top with remaining cheese slices (broken into bits). Sprinkle with bread crumbs. Bake for 30 to 35 minutes at 375°.
Combine first 11 ingredients and simmer for 1 hour. Cook bacon and set aside. Cook pork, sausage and pepperoni in bacon fat slowly until pork is done. Add bacon, pork and pepperoni to tomato sauce. Simmer 2 to 3 hours and add water as needed. Serve over spaghetti.
Combine and bring to a boil. Makes enough to cover one small cucumber, 2 medium onions and one or two tomatoes.
Cut and cube Snickers and apples; add to Cool Whip. Prepare just before serving.
Dissolve yeast in warm water. Add cake mix and flour. Mix well. Let rise until double in size. Divide into 2 or 3 batches. Roll on floured board. Spread with melted butter. Sprinkle generously with sugar and cinnamon. Roll into a long roll and cut into rolls about 1-inch thick. Let rise again until about double in size. Bake in 375° oven about 20 minutes or until brown.
Mix and put into buttered 2 quart dish. Bake at 350° for 1 hour and 15 minutes.
Boil sugar, corn syrup and milk to 238° to 240°, the soft ball stage when tested in cold water. Remove from the fire and add peanut butter and salt. Do not stir. When cool, add vanilla and beat until creamy. Pour into buttered tin and cut into squares.
Mix soup, water and flour until smooth. Combine with other ingredients in crock-pot and cook all day. Serve over egg noodles or with crunchy French bread.
Combine broccoli and onion. Cook as directed on package and drain. Combine vegetables with remaining ingredients. Pour into a greased shallow 2-quart casserole dish. Bake at 350° about 30 minutes.
Cream butter, eggs, sugar and vanilla. Add salt, baking powder and flour. Fold in sour cream with a spoon. In a separate bowl, mix brown sugar, cinnamon and pecans. Pour 1/2 of batter in greased 9x13 pan or bundt pan. Sprinkle 1/2 of brown sugar mixture over batter; repeat with remaining ingredients.
Preheat oven to 350°. Pour pie filling into 13 x 9 x 2-inch pan and spread evenly. Add sugar, then cake mix. Put margarine slices on top. Bake 1 hour.
Sift flour, salt and baking powder together. To this cut in the shortening. To this add milk and egg mixture. Stir until makes a soft dough. Roll out very thin. Spread softened butter over dough. Sprinkle with brown sugar, raisins and cinnamon. Begin at edge nearest you and roll up like you would a jelly roll. Cream 6 tablespoons butter and 6 tablespoons brown sugar and spread thickly on bottom and sides of baking pan or skillet. With sharp knife cut the dough in 2 inch pieces and place in pan with cut side up. Let stand 20 minutes. Cook at 425° for 25 minutes. Remove at once, upside-down.
Mix all ingredients well. Grease pan. Bake at 325° in a Bundt pan or loaf pan, 1 to 1 1/2 hours. In a 9 x 13-inch pan or two 8-inch pans bake 45 minutes to 1 hour. Sprinkle with powdered sugar.
Grease an aluminum pie pan. Put in mixture. Bake at 350° for about 30 minutes. Place in refrigerator; cool. Just before serving, top with Cool Whip.
Let cheese stand at room temperature. Combine cheeses and mix well. Blend in pimentos, green pepper, onion, Worcestershire sauce, lemon juice, cayenne and salt. Form into ball with hands. Wrap in wax paper and chill until firm. Reshape into balls and roll in chopped pecans.
Combine all ingredients; mix thoroughly and shape into a ball or log. Roll in finely chopped nuts or minced parsley.
Scald milk. Butter 5 custard cups; place buttered cups into baking pan which has water in it. Mix eggs and sugar, nutmeg, vanilla and salt. Pour scalded milk into mixture. Bake at 325° for 45 minutes or until set so you can take a knife out clean.
Mix all together and spread in 9 x 13-inch greased pan. Bake at 350° for 25 minutes. Cut in small squares and serve.
Boil raisins for 5 minutes. Let stand until cool. Stir in soda. Cream shortening, sugar and eggs until fluffy. Add cooled raisins with liquid. Then add flour sifted with baking powder, salt, cinnamon and nutmeg. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Leave space between each cookie. Bake 12 to 15 minutes in 425° oven. Remove at once.
Heat oil, vinegar and sugar to boiling point. Pour over the rest of the ingredients. Let stand 24 hours before serving.
Drain all fruit. Mix in bowl. Add sugar, cherry juice and lemon juice to fruit. Blend Cool Whip with mayonnaise and fold into fruit. Put into a square cake pan and cover with foil. Put in freezer. Remove 1/2 hour before serving. Use as a salad or dessert.
Mix flour, salt, soda and powder together. Set aside. Cream sugars, shortening and peanut butter. Next, mix in vanilla and slightly beaten eggs. Combine both bowls; mix thoroughly. Shape well rounded teaspoonfuls of cookie dough into balls. Press top of each in crisscross fashion with fork to flatten. Bake at 375° for 8 to 10 minutes or until golden brown.
Discard broth from chicken breast or freeze for dumplings later on. Put meat in large pan and take a fork and start pulling the strands apart. This is important! Chicken breast is dry and will pick up flavor better if real fine. After pulling breast, add onion and mayo and mix well. Add pepper if you want. Cover and let set for an hour in fridge or eat now; it gets better with time. Serve with Club crackers, pickles and cheese or on celery sticks. This is so easy and good.
Cook all ingredients over medium heat 4 to 5 minutes, stirring vigorously until it forms a ball. Remove dough from saucepan. Let stand on counter for 5 minutes. Knead for 30 seconds or until smooth and blended. Cool completely. Store in airtight container.
Melt 2 sticks butter. Crush 60 Ritz crackers in a 9 x 13-inch pan. Mix with melted butter. Bake 10 minutes at 350°. Cool.
Cook celery, bell pepper and onion in butter, then add soups, chicken broth, chili powder, Tabasco sauce and salt. Cook chicken and spaghetti. Mix all together and top with cheese.
In a large bowl, prepare pudding mix according to package directions. As pudding begins to thicken, add sour cream and 1 cup Cool Whip topping. Mix well. Line a small size roasting pan with vanilla wafers. Slice bananas and place one layer of bananas over top of wafers. Cover bananas and wafers with half of pudding mixture. Repeat layers of vanilla wafers and bananas and cover with remaining pudding mixture. Spread remaining Cool Whip topping over top of pudding. Cover with plastic wrap or foil and refrigerate until ready to serve. Makes 12 to 14 servings.
Heat oven to 350°. Grease and flour 12 cup Bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl, 2 minutes. Pour into pan. Bake until wooden pick inserted in middle comes out clean, 40 to 45 minutes. Cool 15 minutes; remove from pan. Drizzle with glaze.
Cook and drain macaroni. Rinse with cold water. Mix all ingredients together. Good chilled.
Cook sausage and drain off grease. Crumble up bread in a 9 x 13-inch casserole dish which has been sprayed with Pam. Layer cooked sausage, then grated cheese on bread.
Cook noodles as directed. Add all other ingredients. Bake at 350° until cheese is melted.
To make trees - cut off stalks of broccoli and cut into spears. Combine rice and water. Bring to a boil. Lower heat and cover. Cook until done (20 - 30 min.). Fluff with a fork. Meanwhile - saute' butter, onion, garlic, salt, dill weed, pepper, mint, & cayenne pepper. Add to cooked rice - mix well. Beat together eggs, parsley, cheese - mix into rice mixture. Spread into buttered 10 x 6-inch pan. Steam broccoli until tender. Rinse in cold water, drain. Arrange broccoli upright in bed of rice mixture and drizzle trees with lemon butter. Bake 30 min. at 325°.
Cream butter and cream cheese together. Add sugar and vanilla; beat until light. Add eggs, one at a time. Beat well. Sift cake flour and baking powder. Blend gradually into creamed mixture. Stir in chips.
Completely dissolve gelatin in boiling water. Combine club soda and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Stir in strawberries. Chill until set. One serving equals 1/2 fruit (also low in sodium and cholesterol).
Place Doritos and then chicken on bottom of a 9 x 13-inch baking dish. Combine remaining ingredients except for cheese and pour over chicken. Sprinkle with cheese and bake 35 to 40 minutes at 325°.
Brown ground beef in a large frying pan. Make sure beef is finely crumbled. Drain well. Add 2-3 shakes ofworcestershire and mix well. Chop potatoes into small pieces and add to beef. Mix well and cook over low heat until potatoes are tender. Add catsup to coat mixture.
Sift dry ingredients together. Add the remaining ingredients and beat; more water may be added to acquire desired thickness. Bake in a hot waffle iron or on a hot griddle.
Preheat oven to 350°. Place cheese on sheet pan. Put raisins, walnuts and apples on cheese. Place in oven for 10 minutes. Serve with bread or crackers when finished.
Beat until creamy the butter and lard. Gradually beat sugar into this. Then add salt, cinnamon and melted cocoa. Add well beaten egg. Add soda dissolved in milk. Stir in about 2 to 2 1/2 cups flour. Roll 1/8-inch thick. Cut with round cutter. Bake in quick oven. Use as little flour as possible for rolling. Frost after cooled with buttercream frosting, putting two cookies together like a sandwich.
In 4-quart stock pot, saute beef, onion, Worcestershire sauce and butter. Add tomato soup and stewed tomatoes. Add water, carrots, green beans, okra, pinto beans, corn , bouillon cubes, cooking wine, chili powder and garlic powder. Bring to boil. Turn down heat and cover; let simmer 2 to 4 hours. Thirty minutes before serving, add macaroni. Let simmer. Adjust seasoning to taste. Serves 8.
Cook bacon in 3 or 4-quart pot until crisp. Remove and drain bacon. Pour off all but 2 tablespoons grease. Add onion and saute until translucent. Add potatoes, water, clams, salt, pepper and shake in flour. Stir. Cover pot and simmer 12 minutes or until potatoes are tender. Add milk, crumble in bacon and heat, stirring occasionally until hot, without boiling. Yields: 2 quarts.
Pour boiling water over Jell-O and sugar. Dissolve. Add mayonnaise and milk. Stir well. Add remaining ingredients and chill.
Make a roux. Add onion and bell pepper; saute. Add water, potatoes and sausage; season to taste. Cook until potatoes are done (approximately 25 minutes).
Boil sugar and water together for 3 minutes. Freeze in gallon container. Remove from freezer for 1 hour before serving. Pour ginger ale or 7-Up over frozen mix.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. In a saucepan, melt butter and chocolate, stirring over low heat.
Bake your potatoes. Scoop out the potato out of the skin. Mash the potato; add shredded cheese, chives, minced onions, bacon bits, butter, garlic and whatever you like. Stuff it back in the skin and bake again.
Melt butter, brown sugar and honey in microwave for 4 to 5 minutes. Take out; add soda, salt and vanilla. Stir well (will change color and look like its curdling). Pour over popcorn. Make sure roaster is sprayed with Pam. Coat evenly. Bake at 250° for 1 hour. Stir every 15 minutes.
In saucepan, combine catsup, onion, vinegar, sugar, Worcestershire sauce, celery seed, 1/4 cup water and 1/4 teaspoon salt. Bring to a boil; reduce heat and simmer for 10 to 15 minutes or desired consistency.
Heat oven to 350°. Grease an 8-inch square pan. Melt chocolate and shortening together. Remove from heat. Beat in 1 cup sugar and 2 eggs.
Cook spinach following directions, then drain well. Add to other ingredients. Chill. Round pumpernickel may be hollowed out and dip put in the middle or bread can be cubed and dip put into a dish.
Heat oven to 375°. Generously grease 12 cup muffin tin. Cook and stir sausage until brown. (If using cubed ham, doesn't need to be cooked second time.) Mix baking biscuit mix and margarine. Add boiling water. Stir vigorously until soft dough forms. Press 1 level tablespoon of dough on bottom of each muffin cup. Press on bottom and up side of each cup. Divide sausage/ham evenly among cups. Beat half and half and egg. Stir in onions and salt. Spoon about 1 tablespoon into each cup. Sprinkle cheese over tops. Bake until edges are golden brown and center is set, about 25 minutes.
Season crawfish and set aside. Melt margarine in Dutch oven. Add flour and stir until blended. Add chopped onions, bell pepper and celery; cook on low heat until tender or about 20 minutes. Stir occasionally. Add crawfish tails and fat; cover. Add 2 cups of water. Season to taste with let cook 30 minutes on low heat, stirring occasionally. Add green onion tops and parsley. Cook 5 more minutes. Serve over warm rice.
Cut meat into thin 2-inch strips. In a large skillet, heat shortening and brown meat. Stir in onion soup and 2 cups water. Cover and simmer for 30 minutes. Stir in peppers and simmer for 10 more minutes. Blend in cornstarch with 1/2 cup water. Cook, while stirring, until thickened. Serve with rice.
Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, pepper and lemon juice. Mash shrimp with a fork and add to mixture. Refrigerate several hours before serving. May be served with Fritos, Doritos or crackers. May be prepared 2 days in advance and allowed to marinate. Makes 1 quart.
Combine first 5 ingredients for 2 hours and drain. Add remaining ingredients and cook 1 hour slowly after it comes to a boil.
In a 9 X 13-inch baking dish, place melted butter. In a bowl, mix flour, baking powder, sugar, milk, egg, and vanilla. Pour over butter. Do not mix. Top with fruit and juice. Do not stir. Bake at 350° for 35-45 minutes, or until brown.
Brown ground beef and onions. Cook egg noodles 5 minutes in boiling water. Drain ground beef and onions. Put in large sized casserole dish. Mix egg noodles and both cans of soup. Stir into ground beef and onions until well mixed. Cover top with whole potato chips. Bake uncovered at 350° for 45 minutes to 1 hour.
Mix water chestnuts, soy sauce and maple syrup together and let stand 4 hours. Wrap water chestnut with bacon and sauce with a toothpick. Sprinkle with granulated brown sugar and cook at 350° until bacon is cooked.
Mash bananas and beat with eggs until light. Add butter. Sift together flour, sugar, salt and soda. Mix with banana mixture. Add nuts and flavoring. Stir well and put in well greased loaf pan. Bake 1 hour at 350°. Use same recipe for date bread, substituting 2 cups chopped dates for bananas. Do not overbake.
Mix vegetables and set aside. Boil vinegar and sugar together about 1 minute. Make sure sugar is dissolved. Cool. When cool, pour over vegetables. Store tightly covered in refrigerator. Best when allowed to sit overnight. Keeps well. Good side dish with barbecue.
Chop tomatoes, peppers and onions; add remaining ingredients. Cook slowly for approximately 1 1/2 or 2 hours or until thick. Seal in hot jars. Makes about 2 1/2 pints.
Mix jello and marshmallows; add water, pineapple and bananas. Chill until firm.
Mix gelatin and hot water. Add cheese and mix until well blended. Add marshmallows, drained pineapple and 7-Up. Pour into 8 x 8-inch pan and place in refrigerator. I usually top the salad with pecans.
Fry bacon until crisp. Drain on paper towels and tear into bite size pieces and set aside. In a large bowl, toss lettuce, tomatoes and onion with mayonnaise. Add bacon and toss a bit more.
Dissolve yeast in water. Add biscuit mix and mix well, then knead about 1 minute on a board dusted with biscuit mix (or until smooth). Shape into rolls and put on lightly greased baking sheet. Cover with damp cloth and let rise in a warm place about 1 hour. Bake in preheated oven at 400° for 10 to 12 minutes.
Beat egg whites until foamy; add cream of tartar. Beat until stiff. Beat in sugar gradually. Fold in crackers, nuts and vanilla. Pour into a greased pie pan. Bake for 35 to 45 minutes at 325°. Cool before adding filling.
Combine 6 tablespoons margarine with garlic and set aside. Cut stems off artichokes and trim leaves. Place lemon slices between leaves and put into a 1 1/2-quart casserole. Pour margarine mixture over artichokes. Cover with plastic wrap and cook on High 12 to 14 minutes. Combine 2 tablespoons margarine with remaining ingredients. Sprinkle over artichokes.
Layer half of the corn flakes, all of the cabbage and water chestnuts. Add salt and pepper to taste. Mix mayonnaise, milk and soup together and pour over the cabbage. Top with Cheddar cheese, margarine and the rest of the corn flakes. Bake at 350° for 1 hour.
Cream the margarine and sugars. Add eggs and vanilla. Beat well. Sift flour, salt and soda together. Blend into creamed mixture. Stir in chocolate chips and pecans. Drop by tablespoonfuls 2-inches apart. Bake at 350° for 10 to 12 minutes.
In a small pan, simmer water, raisins and shortening for 20 minutes with lid on; cool. Add remaining ingredients. Mix well and spread on greased cookie sheets. Bake at 350° for 20 minutes.
Mix together and press in 13 x 9-inch pan. Bake until light brown at 350°. Let cool.
Put 1 quart water, beans, ham hock and celery in large kettle. Brown bacon with onion and add to beans. Simmer about 3 hours. Add diced potatoes and simmer 1 hour longer with 1 cup water. Add salt and pepper to taste.
In a large bowl, combine 1 cup powdered sugar and remaining ingredients. Sift remaining cup of powdered sugar onto a sheet of wax paper. Using your hands, shape mixture into 1-inch balls. Roll each ball in sugar. For best storing, wrap each ball in a small square of plastic or foil.