HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Bake at 375° for 1 hour. Makes 2 loaves.
Grease with butter a 9 x 13-inch pan. Line with the tortilla triangles (up the sides, too). Layer 1/2 of chicken. Combine chilies, soups (both), onion, olives and milk in large bowl. Pour 1/2 of soup mixture over chicken layer. Sprinkle with 1/2 of cheese. Layer tortillas over the cheese mixture to line completely (including up the sides). Layer again with chicken, soup and remaining cheese. Bake at 350° for 1 hour. Let sit 15 minutes before serving. Serves 8.
Melt 1/2 stick butter in frying pan. Add meat and brown quickly. Take meat from pan and set aside. Add other half of the butter to pan and onion. Cook until clear. Add mushrooms and flour to make a roux. Add beef broth, sour cream and Worcestershire sauce. Cook until thick. Add meat. Mix meat sauce with noodles. Bake in baking dish at 350° for about 1 hour. Sprinkle top with parsley.
Boil potatoes until they are done or a fork pierces them easily. Pour cold water over potatoes and remove skin. Cream potatoes in Crisco. Add flour, salt and baking powder. Mix well with fingers. If too sticky, add more flour. Work it up like you would biscuits. Roll out. Bake at 450° until brown. Do not place on lowest rack of oven.
In a large casserole dish, place each chicken breast, wrapped in a slice of dried beef and 1 to 2 strips of bacon. Spoon soup and sour cream mixture over the chicken. Place in a 300° oven for 3 hours. Cover with aluminum foil after cooking.
Mix the first 4 items. Add zucchini, pineapple, flour, salt, soda, cinnamon, baking powder, nutmeg, raisins and nuts. Pour into 2 well-greased and floured bread pans. Bake at 350° for about 1 hour.
Sift together the flour, baking powder, salt, baking soda and sugar into a mixing bowl. In another bowl, beat the eggs, then beat in the buttermilk. Add the eggs and buttermilk mixture to the flour and mix thoroughly. Add melted butter or oil and beat well. Set aside and allow to stand for at least 1 hour.
Mix the first 5 ingredients together. Bake at 350° for 35 to 40 minutes. Mix remaining ingredients together in saucepan until it all melts. After removing cake from oven and while it is hot, punch holes in cake with fork. Pour melted ingredients slowly over cake.
Place vinegar, water, sugar	and salt in saucepan. Bring to	a boil, stirring constantly. Cool and add mustard seed. Pour over	chopped vegetables that have been mixed together in a bowl.	Stir and cover and let stand in refrigerator for 1 day before freezing or leave in refrigerator. This keeps almost indefinitely.
Place pastry shell on a preheated baking sheet in a 450° oven. Bake at 450° for 6 minutes. Remove from oven. Reduce oven to 325°. In a bowl, beat together eggs, milk, flour, onion, parsley, basil, salt, mustard and pepper. Sprinkle cheese and chicken evenly over the partially baked pastry shell. Pour egg mixture over all. Bake in 325° oven about 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Line bottom of a casserole dish with wafers. Cover with banana slices. Repeat with alternating layers until casserole is filled. Set aside.
Place bread crumbs on bottom of buttered casserole dish. Cover with cheese and mushrooms. Add meat. Mix eggs, milk and mustard. Pour over layered mixture. Cover tightly and refrigerate overnight. Before baking, pour mushroom soup on casserole. Bake at 325° for 1 hour.
Combine thinly sliced, unpeeled firm cucumbers. Add diced bell pepper, thinly sliced onion and salt. Add water to cover and let stand for 1 hour. Drain. Mix together the sugar, vinegar and celery seed. Pour over drained cucumbers. Refrigerate in a covered jar or bowl. Let "season" several days.
Cut thin slice from stem end of each pepper. Remove seeds and membranes. Rinse. Cook peppers in enough boiling water to cover for 5 minutes. Drain. Cook and stir hamburger and onion in skillet until meat is light brown. Drain. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce. Heat through.
Cut potatoes in small pieces, then cook until done. Cut onion and celery in small pieces and add potatoes while still hot. Salt and pepper to taste. Add cut up hard-boiled eggs and add mayonnaise last. Gently toss and sprinkle with paprika for looks.
Slice zucchini 1/8-inch thick. Bone chicken breasts and cut into bite size pieces. Put butter in pan until clarified. Pour in olive oil. Add chicken, zucchini, garlic, mushrooms, celery, oleo and oregano. Cover and simmer. Pour over cooked noodles. Add Parmesan cheese. Toss and serve.
Clean and cut broccoli into 1/2-inch pieces. Steam until tender. Do not drain. Set aside. Wash and slice mushrooms. Heat butter in saucepan over medium heat. Add flour to make a roux. Cook for 2 to 4 minutes. Add chicken stock, stirring with wire whisk and bring to a boil. Turn heat to low. Add broccoli, mushrooms, half and half cream, salt, pepper and tarragon leaves. Heat but do not boil.
Mix all ingredients except cheese. Pour half of mix in dish, layer cheese on it and pour in remainder of mix. Bake at 350° until brown.
Heat wok. Add oil and ground pork. Cook until meat loses reddish color. Add shrimp, soy sauce, wine, salt, sliced water chestnuts and green onions. Stir-fry for 1 minute. Combine cornstarch and water in separate bowl. Drain meat mixture on wax paper. Place approximately 1 teaspoon of filling in center of each wrapper. Pinch firmly together after putting cornstarch around all edges. Heat oil to 375°. Deep fry until crisp and golden. Drain on paper towels. Serve warm with sweet and sour sauce and hot mustard.
Chop and mix all ingredients together; form ball. On Shrimp Ball, cover with cocktail sauce. Refrigerate. Serve with crackers.
Cook macaroni according to directions. Drain and toss with beans and sour cream. Heat oven to 350°. Melt butter in 3-quart saucepan. Saute onion until tender. Blend in flour, Worchestershire sauce, mustard, salt and pepper. Remove from heat. Gradually stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Add cheese; stir until cheese is melted. Divide macaroni mixture between 2 buttered 2 1/2-quart baking pans (shallow). Pour 1/4 of cheese mixture over each. Arrange ham over macaroni. Top with remaining cheese sauce. Sprinkle with cheese. Bake 30 minutes.
Mix all ingredients together. Shape into loaf. Bake for 1 hour at 400°.
Combine all ingredients thoroughly; pack firmly into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated moderate oven at 350° for about 1 1/4 hours. Let stand 5 minutes before slicing. Makes 8 servings.
Cook and stir over medium heat until thickened, your evaporated milk, sugar, eggs, margarine and vanilla. This should take about 10 to 12 minutes. Then add coconut and pecans; beat until thick enough to spread.
Combine date & milk in boiler. Cook until thick. Remove and stir in pecans. Spread on crackers. Bake 6-7 minutes in 325 degree oven. Mix cream cheese, butter, confectioners sugar and vanilla. Spread on cooled ritz crackers.
Brown beef and drain fat. Mix taco seasoning mix with 1 1/2 cups tomato sauce (reserve remaining sauce); add to beef and cook for 5 minutes.
Boil the eggs (keep out). For half an hour, soak the bread in water. Grind the rest of the ingredients all together. Squeeze the bread and mix with the ground ingredients. Serve up cold and with chopped, hard-boiled eggs.
Mix all. Pour in 9 x 12-inch casserole dish. Mix 2 cups Cheese Nips (crushed) with 1/2 stick melted oleo. Sprinkle on top. Bake at 350° for 40 minutes or until bubbly.
Cook onion and eggplant in butter until tender. Add tomatoes and cook another 10 minutes. Add cooked rice. Then add remaining seasoning and cook another 10 to 15 minutes or desired consistency.
When cool, mix pudding and pineapple. Beat until thick. Fold in Cool Whip and put layers together with mixture and ice cake with remaining mixture.
Combine sugar, butter, eggs and vanilla. Mix until creamy. Gradually add baking powder and flour, mixing with your hands as you would bread. All flour may not be required. Consistency should not be sticky but easy to work. Roll dough to form ropes and twist to make desired shapes. Decorate with candy or icing. Bake at 350° until golden brown.
With an inverted drinking glass, cut out 8 rounds of bread (each about 2 inches in diameter) and toast on one side. Cool, spread untoasted sides with butter. Combine cheese, baking powder, beaten egg yolk and sprinkling of cayenne pepper and blend thoroughly. Fold in stiffly beaten egg white. Spread a thick layer of mix gently on buttered side of toasted rounds, place on a baking sheet. Broil until puffed-up and browned. Serve.
Combine the first 5 ingredients in blender; process until smooth. Place yogurt and mixture in a bowl; blend gently. Put in refrigerator until ready to serve. Makes 1 1/2 cups. (Good served over a fruit salad.)
Pound the veal lightly until thin. Dredge with flour seasoned with salt and pepper. Heat butter; add veal and brown on both sides. Add Marsala and cook for 1 minute longer over heat. Transfer the meat to warm platter. Add bouillon to the drippings and bring to a boil, then pour over veal.
Sift flour, soda and salt. Cream margarine; add sugar, egg and vanilla and mix well. Stir in dry ingredients. Add Heath brickle and nuts. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix beans, onion and ketchup together in a baking dish. Arrange bacon on top and bake at 350° for 45 to 60 minutes.
In medium saucepan, combine 2 cups blueberries with sugar, flour, margarine, lemon juice, nutmeg and salt.
Mix raisin bran, sugar, flour, soda and salt in a large bowl. In a separate bowl, mix eggs, oil and buttermilk. Combine ingredients together and store in a plastic container in the refrigerator.
Melt margarine in dish. Mix sugar, flour and milk together. Fold in fruit. Pour mixture into baking dish over butter. Bake at 350° for 35 minutes, until golden brown.
Preheat oven to 350°. Prick potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1/2 hour. Cut potatoes into quarters. Put them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper and garlic. Gently toss in the mint. Serve hot or at room temperature.
Cut eggs in half lengthwise and remove yolks. Set whites aside. Mash yolks with a fork, blend in remaining ingredients. Fill each egg half with about 1 tablespoon of yolk mixture. Chill.
Cream the shortening and sugar. Add eggs, flour and buttermilk; mix well. Add other ingredients. Bake at 350° for 45 minutes. When done, stick holes in cake with long-tine fork.
Brown meat. Cook onions in margarine. Remove from heat and add mushrooms and ketchup. Mix flour and stock and stir into onions. Add salt and pepper. Heat slowly and gradually add sour cream, stirring constantly. Pour over meat and put in oven at 350° for 20 to 30 minutes. Serve over cooked rice or noodles.
Saute onions and celery in oleo (butter) until clarified. Combine all the rest of the ingredients except cheese. Season to taste.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan to spread oil all over pan. Put in remaining ingredients. Stir with a fork or spoon until blended (about 2 minutes). Spread batter evenly in pan. Bake 35 to 45 minutes or until tested done.
Bake brownies according to package directions; cool. Punch holes in brownies with a fork and pour Kahlua or creme de cacao over brownies; set aside.
Tear cake into small pieces and place in long baking dish. Mix pudding and milk until thickened. Blend in other ingredients until smooth. Pour over cake and chill about 4 hours.
In medium bowl, stir together flour, cinnamon, soda, nutmeg and salt; set aside. In large bowl, cream margarine and sugar until light; beat in eggs until well blended. Stir in applesauce and buttermilk. Gradually stir in flour mixture until blended. Stir in nuts. Pour into greased 9-inch square baking pan. Bake in preheated 350° oven 40 to 45 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Serve from pan. Makes 8 servings.
Pop the popcorn first. In microwavable mixing bowl, combine butter, syrup and sugar. Microwave on High for 15 minutes (or until brittle threads form when small amount is dropped into cold water), stirring every 3 minutes. Combine popcorn and peanuts in large bowl. Stir vanilla into cooked mixture and immediately pour over popcorn/peanuts. Stir until evenly coated. Let cool. Store in an airtight container. Enjoy!
Toss all ingredients. Chill thoroughly. Garnish with little sweet pickles and parsley. Makes 6 servings.
Cook spinach according to package directions; drain well. Make white sauce with butter, flour and milk; cook until thickened. Add minced onion, salt, pepper and Tabasco sauce to taste. Set aside.
Blend softened cream cheese, powdered sugar and Cool Whip. Cube cake into mixture and mix gently. Spread glaze over this. Chill overnight and serve.
Brown hamburger, drain and rinse. Put back in pan with taco seasoning mix and 1/2 cup of water. Cook and stir 5 minutes, until thick. Refrigerate until cold.
Drain squash of all liquid. Mix with other ingredients in buttered 2-quart casserole dish. Bake at 350° for 40 minutes or until set.
Cream butter and sugar. Add eggs (well beaten) and milk. Sift flour and baking powder together. Add to first mixture. Add graham crackers, coconut and vanilla. Bake in moderate oven at 350° either in 2 layers or in single layer. Good served with whipped cream.
Put in a large casserole and seal with foil all around. Cook at 275° for 5 hours. Serves 8 to 10.
Drain pineapple and oranges. Combine pineapple, oranges, bananas, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill. Serves 4 to 6.
Dice up and cook chicken; add onions and cook till tender. Add mushrooms and alfredo sauce. Put to the side. Mix together the cottage cheese and ricotta cheese, set aside. In a 9x11 pan, layer lasagna noodles, chicken mixture and ricotta/cottage cheese mix till all is used. Sprinkle with the mozzarella cheese. Bake at 375 for approximate 1 hour, longer if necessary.
Bake a sheet cake at 350° for 20 minutes. Mix cream cheese, pudding mix and milk. Spread over cake. Add drained fruit. Top with Cool Whip. Sprinkle with chopped nuts.
Mix all together. Makes one medium size ball, then roll in chopped pecans. Chill.
Place six slices of bread on bottom of 13 x 9-inch baking dish. Cover with 1 cup Cheddar cheese, broccoli, ham and remaining bread slices, cut in half diagonally. Beat cream cheese until light and fluffy. Beat eggs, one at a time, mixing well after each addition. Blend in milk and mustard. Pour over bread. Top with remaining cheese. Bake at 350° for 45 to 50 minutes. Let stand 10 minutes before serving. (You may make the night before; hold the milk and egg mixture and add just before baking.)
Soak beans with water 2 times the amount for 4 hrs. Drain water so it is just covering beans. Add remaining ingredients. Cook on low or high for 12 hrs. Do not stir.
Melt margarine over medium heat. Stir in cornstarch, salt and pepper until smooth. Remove from heat. Slowly stir in milk until smooth. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Add onion. Place remaining ingredients in greased 2-quart casserole. Stir in cornstarch mixture. Bake in 350° oven for 25 minutes or until heated.
Melt butter in saucepan. Blend in flour and add milk, light cream and broth. Cook and stir until mixture thickens and comes to a boil.	Reduce	heat. Stir in chicken and dash of pepper. Heat again until boiling. Add optional vegetables (if desired).
Mix all together, except cream, and let stand 1 hour. Fold cream in just before serving.
Refrigerate cooked rice until thoroughly chilled. Cook bacon in large skillet until crisp. Drain on paper towels; crumble. Reserve 1/4 cup bacon drippings. Combine soy sauce and water; set aside. Heat 1 tablespoon bacon drippings in a large skillet over medium-high heat. Add garlic and red pepper; stir-fry for 1 minute. Add chicken and water chestnuts; stir-fry for 2 to 3 minutes. Remove from skillet; set aside. Heat 1 tablespoon bacon drippings in skillet; add carrots and stir-fry for 2 minutes. Add green pepper, celery and onion and stir-fry for 2 minutes or until crisp-tender. Remove from skillet and set aside.
Combine first 5 ingredients in large mixing bowl. Mix well. Melt chocolate bark in microwave oven or over boiling water. Stir until smooth. Pour white chocolate over cereal mixture. Toss to coat evenly. Spread mixture on waxed paper to dry. Break into small chunks. Store tightly covered.
Combine all ingredients with hands. Shape loosely in small 1-inch balls. Bake at 350° for 15 to 20 minutes. These can be frozen.
Mix all together and bake 8-10 minutes in a 350 degree oven.
Combine corn syrup and sugar then bring to a boil. Turn off burner. Add peanut butter and butter. Pour over corn flakes. Use a plastic spoon to glob onto wax paper. Store in a plastic container.
Cream sugar, eggs and Wesson oil. Sift flour, soda and salt. Add to sugar mixture. Add red food coloring and milk. Mix vanilla, vinegar and cocoa. Add to batter. Pour into greased and floured single cake pans. Bake at 350° for 20 to 35 minutes.
Rub a 2-quart dish with butter. Mix all ingredients well and pour into casserole. Top with buttery crumbs. Bake 30 minutes at 350° or until golden brown.
Place bacon on roasting rack. Microwave at High until crisp, 5 to 6 minutes. Crumble and set aside. Combine eggs, half and half, green onion, flour, salt, pepper and cayenne pepper in medium bowl. Beat with a wire whisk or electric mixer until blended. Microwave at Medium until thoroughly heated and slightly thickened. Put bacon in pastry shell. Sprinkle with cheese. Put hot egg mixture over cheese. Microwave at Medium until center is set but not dry, 16 to 25 minutes.
Saute onions in 1/2 margarine. Add broccoli (precooked) and simmer until tender. Add rest of margarine and other ingredients. Serve hot with corn chips.
Before making sauce, break cake into small pieces and put on bottom of pan or Pyrex dish. Melt butter; let cool. Mix butter with egg yolks, powdered sugar and Cool Whip (1 small). Pour sauce over cake layer (on bottom of pan). Layer crushed Butterfingers over sauce layer. Top with Cool Whip (1 small). Seal edges. Can add shaven chocolate, if desired. Serves approximately 15 to 20. Preparation Time: 20 to 25 minutes. Delicious!
Into empty dishwashing detergent bottle (22 ounce size), fill 1/3 full with 10% iodine. Add 1 to 2 tablespoons of Dawn dishwashing detergent. Fill rest of bottle with water. Shampoo dogs. Be sure to rinse well.
Preheat oven to 350°. With wire whisk, beat eggs well. Beat in next five ingredients	until well blended. Arrange pecan halves on bottom of crust. Slowly pour pumpkin mixture over pecans. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool and serve with whipped cream.
Mix together all ingredients by hand. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Remove tops of peppers; wash, clean and parboil. Crumble and brown beef, sauteing onion at the same time. Pour off any grease that accumulates, then add rice, tomato sauce, salt, pepper, mustard, water and Worcestershire sauce. Stir to blend well. Cover and cook about 20 minutes over low heat. Stuff peppers with mixture. (Optional: Pour can of tomatoes over top of peppers). Top peppers with grated cheese and bake, uncovered, for 20 to 25 minutes at 350°.
Mix everything together very well. Pour into unbaked pie shells. Bake at 325° for 60 minutes. Makes 2 pies.
Heat oven to 350°. Mix all ingredients except powdered sugar with electric mixer on medium speed for 2 minutes. Pour into greased and floured 10-inch tube pan or 12 cup fluted tube pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes. Remove from pan. Sprinkle with powdered sugar before serving. Makes 12 servings. Preparation time: 10 minutes. Cooking Time: 40 minutes standing.
Put macaroni in large bowl. Let margarine melt on its own on top of macaroni. Add remaining ingredients. Mix well and put in baking dish and bake at 325° for about 45 minutes. Can cut recipe in half.
Coat a large skillet with cooking spray; place over medium-high heat until hot. Add diced onion, celery, green pepper and minced garlic; saute until tender. Stir in tomatoes, paprika, chili powder, cumin, pepper and red pepper. Cover, reduce heat and simmer 15 minutes. Add chicken, cover and simmer 15 minutes. Serve chicken over hot spaghetti. Yield: 2 servings.
Cover bottom of 9 x 13-inch pan with the chopped rhubarb. Sprinkle the 3/4 to 1 cup sugar and the cinnamon. Mix the other ingredients and spread over rhubarb; it will be thick. Bake at 350° for 30 to 40 minutes.
Combine oleo and sugar; beat well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and mix in flour gradually. Fold in cherries and nuts. Grease and flour 2 loaf pans; pour batter in. Bake at 325° for 1 hour and 10 minutes.
Mix together flour, sugar, baking powder and salt. Make a well in the center and add oil, egg yolks, oil and water. Beat until smooth. Set aside. In a separate bowl, beat egg whites with cream of tartar until very stiff and able to be cut with a knife. Pour egg yolk mixture over whipped egg whites and fold in gently. Do not stir. Bake in three 8-inch layer pans lined with waxed paper at 350° for 25 minutes.
Place thawed short ribs in crock-pot. Add brown sugar, mustard and butter. Add margarine. Set on low and cook for 10 hours. Serve with peas and mashed potatoes. Delicious. Serves 4.
The night before, layer bread, sausage and grated cheese in a buttered baking dish. Combine eggs, milk, salt and dry mustard and pour over the ingredients in the baking dish. Refrigerate overnight. In the morning, bake for 45 minutes at 350°. Serves 12 to 14.
Beat egg whites until frothy, then add sugar and baking powder gradually. Continue beating until whites are stiff. Fold in crackers, nuts, salt and vanilla. Bake in well-buttered 9-inch pie plate at 350° for 25 to 30 minutes. Serve with whipped cream, ice cream and strawberries or ice cream and hot fudge sauce.
Bake cake according to directions in 2 (8-inch) cake layer pans. When cool, cut both layers in half, using thread to make 4 layers. Make pudding, using only 1 1/2 cups milk. Remove from heat; let cool some. Add 1/4 cup rum; let cool completely. Whip the cream; add 1/2 cup to pudding. Fold in. Set rest of whipped cream aside. Put pudding mixture between layers. To the remaining whipped cream, add the confectioners sugar and 1 tablespoon rum. Ice outside of cake.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Blend well (just stir with a spoon, no need using a mixer). Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts.
In a mixing bowl, combine pudding, sugar and milk. Pour mixture into small plastic cups or popsicle molds and freeze. When the popsicles have set, insert a popsicle stick into each one. Serve when frozen.
Preheat oven to 425°. Place chicken in baking pan. Season with salt and pepper. Bake through until cooked, about 20 minutes. Cool chicken and cut into bite sized pieces.
Spread graham cracker crumbs and butter mixture in a 13 x 9-inch pan. Combine 1/2 cup butter, eggs, vanilla and confectioners sugar; beat until fluffy and custard like. Spread over graham cracker mixture. Spread bananas and drained pineapple. Top with Cool Whip. Sprinkle with walnuts and cherries. Drizzle chocolate syrup on top. Refrigerate 2 to 3 hours before serving.
In medium bowl, pour boiling water over bulgur wheat. Let sit 1/2 hour. In shaker, combine oil, lemon juice, garlic, salt, oregano, basil and cayenne; shake well. Mix wheat and vegetables well. Pour in oil mixture. Mix well. Chill for several hours. Serve on a bed of lettuce. Yields ten 1/2 cup servings.
Brown ground beef and onions; drain. Stir in seasonings. Add tomatoes, mushroom soup and rice. Mix well. Simmer 5 minutes, stirring occasionally. Top with cheese. Replace top and simmer 2 to 3 minutes. Serves 4 to 6. Takes 15 to 20 minutes.
Chop all ingredients and mix together; pepper to taste. Mix in 3/4 cup Miracle whip. Best if fixed 24 hours in advance of use.