HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into strips and fry in oil "stir-fry" style until all or most pink is gone. Add sauce and chilies. Reduce heat and simmer about 15 minutes. Turn off heat. Cut cheese into slices and lay on top of chicken mixture. Cover and let cheese melt. Spoon into flour tortillas and fold into burritos. Sloppy but delicious! Serves 4 to 6.
Melt margarine in 9 x 12-inch pan in oven. Remove pan and layer in order: graham crackers, coconut, nuts and chocolate chips. Pour Eagle Brand milk over the top. Bake 20 minutes at 350°.
Mix ingredients together. Cook lasagne in boiling water, drain. Place on layer of lasagne noodles in bottom of pan, cover with 1/3 of cheese mixture. Place another layer of noodles on top of cheese. Cover with your favorite spaghetti sauce. Repeat layers of cheese and noodles. Bake at 375° for 1 hour and 15 minutes.
Preheat oven to 350°. Lightly grease 4 large baking sheets. Combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt in large bowl; mix well.
Brown sausage and set aside. Thaw bread dough. Roll each loaf out in rectangular form and coat with melted butter. Cover dough with a layer of sausage, olives and cheese. Sprinkle with peppers and Parmesan cheese. Fold sides up and ends over (jelly roll style) and seal bread. Bake on greased pan at 300° for 45 minutes to one hour or until brown. Makes three large loaves. They can be refrigerated or frozen until needed.
Bake the potatoes; cut in half and scoop out. Mash centers with the remaining ingredients. Pile filling into potato shells. Heat for 10 minutes at 400°. Serves 4.
Melt margarine, caramels and milk together; set aside. Mix cake mix according to directions. Pour 1/2 the batter into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 20 minutes. Remove from oven. Pour the caramel mixture over the top. Spread chocolate chips and nuts over the top of caramel mixture. Pour the other 1/2 of the batter over the top. Bake for 20 minutes at 250°, then for 10 minutes at 350°.
You also need 8 to 10 (7 ounce) clear plastic cups.
Sprinkle chicken with salt and pepper and fry quickly in butter or olive oil with a little butter, until golden brown. Remove from pan. Add onions and peppers to remaining butter and fry until glossy. Mix remaining ingredients into undrained tomatoes. Add this to onion mixture. Cook slowly 5 minutes. Arrange chicken in a 3-quart baking dish, pour the sauce over it and refrigerate or freeze until needed. Bake at 350° covered for 1 to 1 1/4 hours. Serve with wild rice or brown rice. Serves 8.
Put the margarine in a deep Pyrex dish. Place in oven to melt. Beat together the sugar, flour and milk. Pour over the melted margarine (do not stir). Pour the fruit over the batter. Sprinkle with the sugar. Bake at 350° for 30 to 40 minutes or until golden brown. (Batter will rise to the top.)
Scrub potatoes and pat dry with paper towel. Microwave potatoes for 5 minutes. Remove from microwave. Cut into 1/4-inch slices.
Combine the beef, onion, green pepper and garlic in a 3 1/2-quart microwavable casserole. Microwave uncovered on High for 5 to 6 minutes. Drain off and discard the fat. Add the macaroni, water, pizza sauce and the mushrooms. Cut the pepperoni slices in half and add them to the casserole. Stir to combine ingredients and microwave, covered, on High for 15 to 18 minutes, stirring every 5 minutes. Sprinkle the Mozzarella cheese and Parmesan cheese over the casserole. Cover and allow to stand for 5 to 10 minutes before serving.
Heat soup (do not dilute) and Ro-Tel tomatoes in pot. In 1 1/2-quart baking dish, alternate layers of Doritos, onion, chicken and cheese. Pour soup mixture over top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Sprinkle blueberries with lemon juice. Combine sugar and flour and toss with blueberries, coating. Pour into a buttered 8-inch baking dish. Combine oats, brown sugar, cinnamon and butter with a pastry blender until crumbly. Sprinkle over berries. Bake 25 to 30 minutes. Serve warm with ice cream. Serves 6.
Prepare Dream Whip per package directions. Add cream cheese and powdered sugar; mix well. Mix 2 tablespoons sugar and 6 tablespoons melted margarine together and mix with crushed graham crackers. Place in bottom of 9 x 9-inch dish. Press lightly. Pour Dream Whip mixture on top of graham cracker crust. Spoon cherry pie filling on top. Chill for 4 to 6 hours before serving. Best if made the night before.
Mix flour, baking powder and salt. Add liquid ingredients all at once to flour mixture and fold only until mixed. Batter will be lumpy. Place in greased muffin tins. Fill to top (overflowing). Bake at 400° for 20 minutes. Makes 6 large muffins.
Cream together butter, sugar and milk to make a dough. Amount of milk may be increased to get a soft dough. In a double boiler, mix small amount of paraffin and bakers chocolate and melt over a low heat. Make small pieces of candy with the dough and using a toothpick, dip into liquid chocolate mix. With a little practice you will arrive at the proper chocolate-paraffin mix to coat the candy and candy surface will be very glossy. Immediately top with a pecan half.
Pour oil in a shallow frypan. Allow oil to reach medium to high heat. Flatten biscuits out as thin as desired. Lower into oil. When sides appear to be browning, flip over. Cooking time depends on temperature of oil. Remove when golden brown and add personal flavor. Biscuits may also be rolled into small balls and deep fried.
Mix all together except flavor and cook in double boiler until thick. Then add flavor. Pour in baked shell.
Combine first 5 ingredients in heavy saucepan. Cook over medium heat, stirring constantly until mixture is smooth and thickened. Cool completely. Fold in whipped cream. Serve with fresh fruit. (I sometimes omit the whipping cream.) Yields 2 cups.
You will need an aluminum throw-away pan. Put teriyaki, butter, garlic and pepper in pan; set aside. Peel uncooked shrimp. Place in separate bowl. Place pan on grill at medium to medium-high heat. When butter has melted, place shrimp in pan, turning at all times. When shrimp is evenly pink on both sides, and still tender remove from heat. Ready to serve.
Cream butter and sugar; add lemon extract and wine or fruit juice. Combine flour and soda. Coat fruit and pecans with flour mixture; add butter and sugar mixture. Add six egg whites, which have been stiffly beaten. Bake at 300° for about 1 1/2 hours. Makes 3 loaf pans.
Mix peanut butter, corn syrup, milk and sugar. Add raisins and mix well. Chill candy mixture. Divide into 24 pieces, forming each into a small log. Wrap individually in clear plastic wrap. Keep refrigerated.
Combine milk and egg yolks. Mix at low speed of mixer. Slowly add juice, mixing well. Pour into baked pie shell.
Add Accent and meat tenderizer to ground chuck. Brown meat and drain fat. Add tomato paste, tomato sauce, stewed tomatoes and kidney beans. Add brown sugar, chili powder, salt and pepper; mix well. Cook on medium heat for 15 minutes.
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make roux from butter and flour. Add to corn. Mix and remove from heat. Transfer corn mixture to casserole. Sprinkle with Parmesan cheese and brown under broiler. Serves 6.
Layer 8 slices of bread in large casserole baking dish. Add 1/2 of sausage and 1/2 of cheese. Repeat layers. Mix eggs, dry mustard and milk. Pour over layers in casserole. Whirl crusts in blender, then mix with 1 stick of butter. Sprinkle on top of casserole. Refrigerate overnight. Bake at 300° for 1 hour.
Measure first 5 ingredients into a saucepan and bring to a full rolling boil (one which cannot be stirred down). Boil for 1 minute. Remove from heat and stir in peanut butter. Add oatmeal quickly; mix thoroughly. Then drop by teaspoonfuls onto waxed paper. Work as quickly as possible.
Cook noodles in broth. Strain and save broth. Melt oleo in saucepan, add onions, celery, and cook until tender. Blend in flour and salt. When mixture starts to boil add broth, milk, and soup and boil one minute. In 9 x 13 baking dish layer noodles and sauce then top with crushed potato chips. Bake at 350° for 25 minutes.
* If you use plain flour, add 1 1/2 teaspoons baking powder and a pinch of salt.
Sprinkle duckling body cavity with salt. Place duckling, breast side up, on rack in shallow baking pan. Prick skin all over with sharp fork or knife; truss. Roast in preheated 350° oven about forty minutes per pound or until duckling is tender and a deep brown. Baste with Normandy Sauce last 30 minutes of roasting time. Serves 4 to 8.
Soften cream cheese and mix with sour cream, milk, green pepper and onion. Chop beef in small pieces and add to mixture. Place in an 8-inch baking dish. Saute pecans in margarine and sprinkle on top of dip in baking dish. Bake uncovered at 350° for 20 minutes or until it bubbles. Serve hot on crackers. This can be mixed ahead of time and baked at the last minute.
In large mixer bowl, combine all ingredients, except nuts. Beat at medium speed until well blended. Stir in nuts. Set in refrigerator for at least 1 hour. Take out and stir down. Add additional flour if needed. Cut with donut cutter and fry in hot grease at 375°. Brown on one side until brown and turn. (Can drop by teaspoonfuls, if you wish.)
Brown hamburger and cook Rice-A-Roni according to directions on box. Mix rice and hamburger together in microwave-safe bowl. Microwave 2 or 3 minutes. Serve. Kids really like it.
In a large bowl, mix first 4 ingredients with electric mixer. Beat in remaining ingredients and pour into 12 x 18-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. Frost with cream cheese frosting.
Mix first 3 ingredients and spread into greased and floured 9 x 13-inch pan. Combine pumpkin, eggs, sugars, milk and cinnamon and pour onto cake mix in pan. Mix reserved cake mix, oleo, sugar and nuts. Sprinkle over pumpkin mixture. Bake at 350° for 50 to 55 minutes.
Cook the raisins until tender. Drain. Save 1/2 cup water to dissolve the soda. Cream the sugar, butter or margarine and eggs. Add the oatmeal, liquid with soda and flour. Drop with teaspoon on cookie sheet. Bake at 400° for 12 to 15 minutes.
Melt chocolate and butterscotch chips in top of double boiler until smooth. Remove from heat and stir in chow mein noodles coating completely. Drop by spoonfuls on wax paper and chill.
Mix pineapple and cheese. Mix sugar and flour and add to pineapple. Place in casserole dish and cover with crushed Ritz crackers. Pour margarine over Ritz crackers. Bake at 350° for 30 minutes. If too dry, use 6 tablespoons pineapple juice.
Carefully take out bone and meat of whole chicken without tearing the skin. Marinate chicken skin with soy sauce and lemon. Grind or chop chicken meat. Mix ground pork, sliced vienna sausage, cheese, pickles, scrambled egg, soy sauce, dash of salt and pepper. Mix ingredients well; tightly stuff chicken skin so that boiled egg should be in the middle. Close tightly the opening of stuffed chicken. Bake at 325° for 1 hour and 25 minutes.
Saut onions in butter in a heavy saucepan until tender. Add meat and brown on all sides. Add flour, salt, pepper, herbs and garlic juice. Stir until smooth. Add 1 1/2 cups bouillon and 1/2 cup wine. Simmer 3 hours. Add mushrooms. Cook 1 hour more; add remaining bouillon and wine as needed.
In a ceramic pan, take the juice of the pineapple, eggs and cornstarch. Heat slowly and stir constantly for about 5 minutes, or until mixture bubbles. Remove from heat and cool. Beat the cream with a mixer until light and fluffy. Cut the pineapple into pieces. When cooked mixture is cool, mix with the pineapple and cream. Place in refrigerator. Serve cold. Bon Appetit!
Beat potatoes; mix with rest of ingredients and put into greased casserole dish. Cover with topping and bake at 350° for 35 minutes. Serves 6 to 8.
Add onion, bay leaves and chopped celery to the tomato juice. Bring to boil. Remove from heat and strain. Add vinegar, lemon juice and sugar; chill. Serve in small glasses.
Heat oven to 375°. Cook macaroni as directed by manufacturer. Place half the macaroni in ungreased 2-quart casserole. Sprinkle with half the onion, salt, pepper and cheese. Repeat. Pour Thin White Sauce over casserole. Dot with butter. Cover; bake 30 minutes. Uncover and bake 15 minutes longer.
Place dried mushrooms in bowl. Add 3 cups boiling water. Soak 30 minutes. Drain; reserve liquid. Squeeze mushrooms to remove excess liquid. Cut out stems. Slice mushrooms. Preheat oven to 250°. Spread butter on cookie sheet. Bake for 40 minutes. Place in a large bowl.
Place chicken in baking dish. Mix together soups and milk. Pour over chicken in dish. Top with stuffing mix. Mix 1 3/4 cups chicken broth and 1 stick margarine (melted) and pour over stuffing. Bake at 350° for 40 minutes.
In large mixing bowl, combine and beat together sugar, butter and vanilla until light and fluffy. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in chopped almonds. Fold in egg whites. Pour in 2 greased and lightly floured 9 x 1 1/2-inch pans. Bake at 350° for 28 to 30 minutes. Cool 10 minutes and remove from pans. Cool on wire rack. Fill and frost with white frosting. Garnish with fresh raspberries and almonds.
Let boil; drop in peppers and get them hot. Pour in jars and add 1/2 teaspoon salt to each pint.
*If you want it creamy, mix with 1 cup of milk. Cover bottom of baking dish with strips of bacon. Add uncooked Minute rice over bacon. Cover rice with chicken. Mix soup and milk in separate bowl, then pour over everything in the dish. Bake at 350° for 1 1/2 hours.
Cut shortening in flour and salt. Add water, enough to make a soft but not sticky dough. Make into 18 balls. Set aside about 30 minutes. Roll out about 1/8-inch thick. Bake on hot griddle. Serve warm with beans or chile con carne.
Put ground beef in medium bowl. Add chopped onion and green pepper, salt, pepper, crumbled up crackers and eggs. Stir with fork until well mixed. Place in medium baking pan. Press evenly to edges (flat on top). Spread ketchup evenly over top. Bake 45 to 60 minutes at 350°. Serves 4 to 6.
Mix all together real good, pour into uncooked pastry shell. Heat oven at 450° for 5 minutes. Turn oven down to 375° and bake pie for 15 minutes. Turn oven to 350° and bake 20 minutes.
Drain fruits. Mix orange juice and lemon pudding and let set. Pour over fruit and refrigerate.
Cream together butter and sugar. Beat eggs and vanilla with sugar and butter mixture. Blend together with raisins and nuts, then crumble pie crust mix and blend in raisin mixture. Place in 9-inch pie plate and bake for 35 minutes at 325°.
Mix oleo, peanut butter and powdered sugar. Mix well.	Form into balls. Chill for 15 to 20 minutes. Melt paraffin and chocolate chips in double boiler, stirring constantly. Insert toothpick in peanut butter balls and dip in chocolate. Leave some peanut butter showing, so it will look like a buckeye. Cool.
Crush Doritos in bottom of lightly greased casserole dish. Add layer of chicken. Mix soups with milk and heat on low. Pour soups over chicken. Bake at 375° for 20 minutes. Add cheese during last 5 minutes.
Mash graham crackers into crumbs. Mix pudding mix and milk. Fold in Cool Whip. Make a layer of graham cracker crumbs and then a layer of pudding mix until all used up.
Place broccoli in 10 x 6 x 2-inch dish. Blend soup, milk and cheese. Pour over broccoli. Melt oleo and mix with crumbs. Top over broccoli and bake at 350° for 30 minutes.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining ingredients, except apples and nuts. Beat 1 minute. Stir in apples and nuts. Pour into pan. Bake 35 to 45 minutes. Let cool and top with vanilla glaze.
Heat oven to 350°. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in ungreased square pan (9 x 9 x 2-inch). Mix in milk, oil and vanilla with fork until smooth. Sprinkle with brown sugar and 1/2 cup cocoa. Pour hot water over batter; do not stir. Bake for 40 minutes. Serve warm or cold with ice cream or whipped cream.
Pour milk into a deep, narrow bottom mixer bowl. Add whipped topping mix and pudding mix; beat at low speed of electric mixer until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a two-layer or a 13 x 9-inch cake. Store frosted cake in refrigerator.
Cook first six ingredients until thickened. Cool until warm. Slice bananas lengthwise; spread with peanut butter. Pour sauce over them and serve chilled.
Sift flour, baking powder and salt. Beat butter and sugar in a large bowl. Beat in egg and extract. Add flour mixture alternately with milk. Spoon half of dough into another bowl and tint pink. Pinch off a teaspoon of each dough. Roll each into pencil thin strips about 5 inches long. Place side by side and pinch ends together. Twist and place on ungreased cookie sheets, bending into cane shape. Bake at 350° for 10 minutes.
Preheat oven to 350°. In a medium bowl beat together butter, 1/3 cup sugar and vanilla until light and fluffy. Add flour, beating until blended. Stir in potato chips and nuts. Shape into 1 inch balls. Place 3 inches apart on baking sheet. Flatten cookies with bottom of glass dipped in additional sugar. Bake 12 to 15 minutes or until edges are lightly browned. While cookies are still slightly warm, sift confectioners sugar over their tops.
Drain corn, beans and peas. Chop celery, onion and pepper. Combine vegetables. Heat sugar, vinegar and oil until sugar dissolves. Cool; pour over vegetables. Keep in refrigerator - will keep for a week.
Sift dry ingredients together; add lard. Blend together; last, add beaten egg and milk. Don't stir more than to moisten.
Remove any fat or gristle from cutlets and cut them into 1 1/2 to 2-inch pieces. Dust with flour, salt and pepper. Place in casserole dish and pour soup over top. Add sherry or Worcestershire sauce, if desired. Bake in slow oven (300°) for about 2 hours. Serve over rice.
Grease a 1-quart casserole dish with margarine. Place apricot halves, cut sides up, in bottom of casserole. Generously sprinkle brown sugar over apricots. Sprinkle crushed crackers over brown sugar. Dot with margarine. Bake in a preheated oven at 325° for 40 to 45 minutes. Makes 6 servings.
Place layers of the vegetables in the order given in crock-pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into crock-pot. Cover and set to low for 6 to 8 hours. (High: 2 to 4 hours, stirring occasionally.)
Sift together all dry ingredients. Stir in corn oil. Add milk and mix well. Place on cookie sheet and bake at 350° until golden brown. Yields 8 servings.
Mix sugar, flour, salt and cocoa. Add a little cold milk to mix. Scald or warm remainder of milk and pour into sugar mixture and cook until thick. Separate eggs. Add yolks through strainer and cook several minutes. Add butter, then vanilla. Pour into pie shell and add whipped egg whites to top. Brown in 375° oven until peaks are toasted.
Place in a wide kettle alternate layers of sugar and berries. Bring slowly to a boil. After the whole mass is boiling, cook 9 minutes. Remove from heat. Add the lemon juice or cream of tartar. Let stand overnight. The second day, boil for 9 minutes. Allow to cool; place in sterilized jars. Seal with paraffin. Cooked this way, the preserves are beautiful and tender. Jelly surrounds the plump, bright berries.
Pour 1/2 of water into 13 x 9 x 2-inch baking dish. Prick sausage in several places and cut apart. Evenly distribute sausage in pan. Surround with potatoes, peppers and onion. Salt and pepper lightly. Bake at 350° for 1 hour, basting occasionally.
Whip cream to soft peaks and set aside. Cream butter and sugar well. Add eggs, one at a time, and beat well after each addition. Add flour, salt and flavorings and mix well. Fold in whipped cream with a rubber spatula. Pour mixture into greased and floured stem pan or Bundt pan.
Place muffins faced up on a cookie sheet. Spread sauce on each muffin and then sprinkle cheese on top. Broil at 500° for 2 to 3 minutes.
Heat fat or oil (3 to 4-inches) to 375° in deep fat fryer or kettle. Measure 1 1/2 cups flour and remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed. Beat 2 minutes on medium speed. Scrape bowl occasionally. Stir in remaining flour. Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Gently roll dough 3/8-inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown. Carefully remove from fat. Drain. Serve plain, sugared or glazed. Makes 2 dozen doughnuts.
Heat oven to 350°. Slice cookie dough according to directions on package. Arrange slices on bottom of 15 x 10 x 1-inch pan. Press dough evenly into pan to form crust. Bake 12 to 15 minutes or until golden brown. Cool completely!!!
Fry out fat pork in a large pot. Add water, cooking oil, salt, pepper and conchs. Cook about 1 1/2 hours. Add potatoes and cornmeal dumplings; cook 1 hour more. If not tender, during last hour of cooking, add 1 tablespoon vinegar. Yield: 6 servings.
Heat oven to 350°. Oil bottom of 9 x 9-inch pan. Place egg whites in large bowl. Beat with spoon until slightly frothy. Add vanilla and Puritan oil. Mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt until blended. Pour in pan. Bake at 350° for 22 to 26 minutes. Avoid overbaking. Cool completely before cutting. Makes 1 1/2 dozen brownies.
Combine sugar, nutmeg, cinnamon, water and oleo to make syrup. Simmer while preparing rest of recipe. Peel and slice apples. Cream shortening into the flour and add the other ingredients. Divide the dough in 6 parts, roll each out, put apples in center, sprinkle with cinnamon/sugar and fold dough around the apples, sealing them. Place the 6 in a 9 x 13-inch pan. Pour the syrup over the dumplings and bake at 370° for 35 minutes. Will serve 12. Very rich, very good.
Brown meat with potato and onion for about 20 minutes; strain it and then add water until level with meat. Add the sauce, salt and pepper to taste and chili powder, then stir. Add cornmeal mixed with a little water and beans. Stir and simmer for 45 minutes to 1 hour to let flavors cook together!
Mix all of the ingredients for 5 minutes at medium speed. Pour the batter into a greased and floured tube pan. Bake at 350° for 1 hour. Cool. Frost, if desired, or serve with fruit. This cake is delicious as is.
Heat oven to 375°. Mix Bisquick, sugar and butter until crumbly. Press in 13 x 9-inch pan. Bake 10 minutes. Cool.
Cream butter, shortening and sugar until light and fluffy. Add vanilla and lemon extract and blend well. Add eggs, one at a time and continue beating after each addition. Sift together flour, baking powder and salt and add alternating to creamed mixture with milk. Pour into greased and floured tube pan. Bake 1 1/2 hours at 325° or until cake tests done.
Cut stew meat and potatoes into 1-inch cubes. Remove all connective tissue and fat. Roll meat in flour that is seasoned with salt and pepper. Cover with boiling water and cook in oven at 300° for 2 to 3 hours until tender. Add bouillon and stir. Allow to cool. Add potatoes. Put 1-inch rim of pastry on top of casserole dish. Add meat mixture. Make hole for pie bird in pastry top and place over casserole. Moisten edges of pastry so they will stick together and make favorite fancy pie crust edges. Bake at 350° for 1 hour.
Separate eggs. Beat whites until stiff. Add 1/4 cup sugar. Beat and set aside. Mix 3/4 cup sugar with Crisco and vanilla and beat. Add egg yolks; beat until creamy. Sift 1 1/2 cups flour, baking powder and salt together. Add to sugar mixture alternately with milk. Fold in egg whites and blueberries that have been floured. Sprinkle top with sugar and cinnamon. Bake in an 8 x 8-inch pan for 50 minutes (grease and flour pan). Bake at 350°.