HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer hamburger meat, green chilies, soups and enchilada sauce for a few minutes. Crush Doritos in bottom of dish. Dish sauce on top. Sprinkle cheeses on top. Put in oven until cheeses melt. Serve.
Cook ground beef, onion and bell pepper together in a skillet; drain meat. In double boiler, mix the Ro-Tel tomatoes, evaporated milk and Velveeta cheese; heat until cheese melts. Layer ingredients from skillet on bottom of ungreased casserole dish, then spread cheese ingredients on top of meat, then layer flour tortillas. Repeat layers until all ingredients are used. Bake together in a 350° oven for 30 minutes.
Brown almonds by spreading on pan and placing in a 350° oven until lightly browned. Watch carefully. Sprinkle cool almonds over pie shell. Mix milk, salt, lemon juice, almond extract and vanilla together. Fold in whipped cream. Pour into pie shell and spread evenly. Spoon cherry pie filling over top. Refrigerate for 4 hours before serving.
Put all ingredients except vegetable oil in a food processor and process until finely ground. Form small patties and saute in oil in medium skillet over medium-high heat. Flip until brown on both sides 1 minute. Serve when cool.
In a mixing bowl, place soup, chiles, onion and water. Stir to blend well. Lay 1/2 corn chips in 2-quart casserole. Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese. Repeat layers in same order, ending with cheese. Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on. Serves 6.
Sift sugar, flour and cocoa. Add eggs and milk. Cook until thick. Add vanilla and butter. Use more flour for pie filling.
In a large skillet, rehydrate TVP granules and onion; drain. Stir in dry taco seasoning mix and water. Simmer 10 minutes over low heat. In a large bowl, combine lettuce, cheese, tomatoes and corn chips. Add TVP mixture just before serving. Top with sour cream and/or taco sauce. Yields 4 to 6 servings.
Combine sugar, cocoa and salt, mixing well. Add boiling water and butter; blend. Add vanilla. Beat until of spreading consistency.
Spray 2-quart shallow baking dish with cooking spray and set aside. Cover potatoes with cold water in a pot and bring to a boil. Cook until potatoes are tender, about 10 minutes. Drain and set aside. While potatoes are cooking, heat oil over medium heat in a large nonstick skillet. Add onions and garlic; cook until onions are softened and beginning to brown (about 15 minutes). Spread thin layer of potatoes in baking dish, salt, pepper and onion mixture. Repeat layers ending with onions. Pour in milk. Sprinkle with parsley flakes on top. Bake until potatoes are slightly brown. Bake (preheated) at 400° for about 20 minutes.
In a large sauce pan cook cranberries in 2 1/4 quarts of water until berries pop. Add remaining ingredients and simmer 30 minutes. Strain out solids. Serve hot.
Mix rice, soup mix, onion, mushroom soup and water in baking dish. Sprinkle breasts with salt and pepper; put on top of rice mixture. Bake uncovered 1 hour and 30 minutes at 325°. Serves 6.
Mix all ingredients together and cook over medium heat until thickened. Stir constantly. Remove from heat and pour mixture into baked pie shell. Beat egg whites and sugar, adding cream of tartar until stiff. Spread on pie and bake until brown.
Grease 10 1/2-inch pie plate. Mix Bisquick, water and beans. Pat into pie plate. Layer remaining ingredients. Bake in 375° oven for 25 minutes. Serve with sour cream, if desired.
Slice bread lengthwise. Mix mayo, ketchup and mustard; spread on bread. Make layer of meats and cheeses on bottom half of bread and cover with top. Wrap in foil. Heat in oven until cheese melts or serve cold. If served cold, add lettuce, sliced tomatoes, onion rings, whatever. Can use any meats and cheeses.
Cook round steak in oil. Add tomatoes and peppers to round steak. Add soy sauce, garlic salt, pepper, sugar and ginger to steak mixture. Cook for 10 minutes. Blend cornstarch with beef bouillon. Add to steak mixture. Cook 10 minutes until thickened. Serve over rice.
Melt oleo in skillet and stir in flour. Stir until smooth. Add cream and cook until smooth and thickened. Drain corn in colander and mix with sauce. Place in greased casserole and cook in 350° oven until bubbly (30 minutes).
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings. Preparation time: 5 minutes.
In a saucepan, saute onion and mushrooms in 2 Tbsp. butter until tender. Stir in the tomato sauce, Parmesan cheese, 1/4 c. parsley and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
Spread mixture over tortilla shell and roll up and slice. This mixture can also be use for a cheese ball and roll in nuts.
Blend to moisten, then beat for 2 minutes. (Optional: a few drops of green food dye for a richer green color.) Pour about 3/4 batter into a greased and floured Bundt pan. With remaining batter, add 3/4 cup Hershey's chocolate syrup. Pour into Bundt pan on top of the green batter. (The chocolate batter will fall to the bottom.) Bake at 350° for 1 hour. Cool in pan on wire rack. When cool, dust with confectioners sugar.
Bring the sugar, butter, milk and cocoa to a boil. Panboil 1 minute. Remove from heat and add peanut butter, oatmeal, vanilla and nuts. Drop by spoonfuls on wax paper and let set 1/2 hour.
In bowl, cream the sugars and the shortening. Add well beaten eggs. Add sour cream. Alternate with sifted ingredients of flour, salt, nutmeg, baking soda and baking powder. Drop on greased and floured cookie sheet. Bake at 375° for 13 to 15 minutes.
Place the chicken in the bottom of a greased baking dish. Spread the onion over the chicken, then spread the eggs over the onion. Mix together the vegetables, soup and broth and then pour over the top. Mix together the mayonnaise, milk and flour and pour over all other ingredients. Bake at 350° for 45 minutes or until golden brown.
Grease an 8-inch square pan. In a heavy 3-quart pan, combine sugar, milk, butter and salt. Cook over medium heat until bubbling. Stir constantly. Reduce heat to low. Cook for 5 minutes, until sugar is dissolved. Remove from heat. Quickly stir in marshmallows, chips, peanuts and vanilla until melted and smooth. Pour in pan. Refrigerate until firm. Cut into small squares. Store in airtight container. Layer with wax paper.
Mix all ingredients together; put in a greased casserole dish. Make sure rice is moist and coated. Bake at 350° for 35 minutes.
Combine jello and pineapple and microwave in bowl until jello melts. Let cool. Add Cool Whip to buttermilk; stir well. Add jello mix when cooled. Stir well and refrigerate.
Melt chips and butter and cool. Add marshmallows, nuts and vanilla and mix until all marshmallows are covered with the chocolate. Sprinkle coconut on waxed paper. Butter hands and put mixture on top of coconut and shape into roll, having coconut on the outside of roll. Refrigerate until cold. Makes about 3 rolls.
Heat oven to 400°. Saute onion in shortening until golden. Mix egg and milk. Blend in Bisquick. Add onion and half of the cheese. Spread dough in greased 8 x 1 1/2-inch round glass baking dish. Sprinkle top with remaining cheese and poppy seed. Sprinkle melted butter over all. Bake for 20 to 25 minutes. Serve hot. Makes 6 to 8 servings.
Place pork in shallow roasting pan. Combine undrained tomatoes with rest of ingredients. Pour over meat. Bake, covered, in a 350° oven for 4 to 5 hours, until meat is tender. Uncover. Bake 1 hour more.
Make seasoning mix by combining salt, pepper, thyme and celery salt. Using a sharp knife, poke holes (deep and about 3 to 4 inches apart) in the roast. Using a small spoon put about 1/2 teaspoon seasoning	mix in each hole, forcing it in with your finger or spoon handle. Coat outside of roast with any leftover seasoning mix. Sprinkle flour over top and rub in. Place in pan at least 2 inches deep and cover with foil for the first half of baking time. Then remove foil, so the sour side will be crisp. Allow 30 to 35 minutes per pound of meat at 350°.	Use drippings for gravy.
Brown beef; add onion, carrots and seasonings, parsley, broth and water. Cover and bake at 350° for at least 2 hours. Add mushrooms, drained and peas, drained. Thicken with cornstarch. Serve with hot rice.
Beat 17 times. Pour into well-greased loaf pan. Bake in preheated 350° oven for 1 hour and 15 minutes. Glaze with butter for a soft crust.
Sift dry ingredients. Cut in shortening and milk. Divide dough and sausage into two parts. Roll dough to 1/2-inch thickness. Spread with sausage and then mustard. Roll up like jelly roll. Wrap in wax paper and chill. Slice 1/2-inch thick and bake on greased pan at 400° for 10 to 15 minutes.
Mash bananas in a bowl and add sour milk or cream. Sprinkle soda over this. Cream sugar, shortening and eggs. Alternate banana mixture with flour and blend thoroughly. Bake at 350° for 30 to 40 minutes for a 13 x 9-inch pan. Grease and flour cake pans. This makes 2 large layers or 1 good size loaf cake also.
Heat oven to 350°. Butter and flour cake pan(s). Use 2 (9-inch) pans or a tube pan or a sheet pan. Combine dry ingredients and set aside. With an electric mixer set at medium-low speed, beat butter and the granulated sugar until fluffy and light in color, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed and beat in flour mixture in thirds, alternating with the milk and water, until just mixed. Pour into prepared pan(s). Bake until a toothpick stuck into the center comes out clean (30 to 35 minutes for two 9-inch pans). Cool in pan(s) 10 minutes. Remove from pans and cool completely.
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese. Brown Owens hot sausage. Drain and thoroughly blot until no grease remains. Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce. Pour over sausage and cheese. Sprinkle with paprika. Chill. Bake in 350° oven for 40 minutes. Great for brunch!
Arrange rabbit pieces in shallow baking pan. Mix other ingredients and pour over rabbit. Bake at 350° for 1 1/2 hours, basting frequently until browned.
Mix first 6 ingredients and shape into balls. Brown meatballs in 1 tablespoon olive oil. Place in baking dish and cover with spaghetti sauce. Top each meatball with Parmesan and Mozzarella cheese. Bake 20 minutes at 350°.
Preheat oven to 325°. Cook eggplant until mushy; drain. Add all ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs and small amount of butter. Mix well. Pour into baking dish; sprinkle with reserved cheese, cracker crumbs and melted butter. Bake at 325° for 25 to 30 minutes.
Cover chicken with water. Salt and pepper. Boil over medium heat for 30 minutes. Remove from broth.
In large pan combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. Cover and simmer 15 to 20 minutes. Gradually add milk to flour in a separate bowl. Mix well. Add to the vegetables. Cook until thick. Add cheese. Simmer until melted.
Combine onion, garlic, celery, carrots, potatoes and chicken broth in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn; remove from heat. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in remaining ingredients; cook until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately. Yield: 4 to 6 servings.
Mix all dry ingredients together and add to the remaining ingredients; mix well. Bake in a greased 13 x 9-inch glass baking dish at 350° for 35 minutes. Let cool in the pan.
Cream shortening and sugar. Add eggs. Mash bananas and lemon juice and mix with the shortening mixture. Sift flour, baking powder and salt. Add to above mixture. Mix in nuts and stir well. Put in greased bread pan and bake 1 hour or until done, at 350°.
Place package of vegetables on paper towel. Microwave on High for 7 minutes. Set aside.
Heat about 10 minutes in microwave. Stir during first four minutes and again after the next four minutes.
Cut fillets into serving pieces and place in greased, shallow baking dish. Sprinkle with lemon juice, paprika, salt and pepper. Melt butter in saucepan. Blend in flour, dash of salt and pepper and milk. Cook and stir until thick. Pour over fish and sprinkle crumbs over all. Bake at 350° for 35 minutes. Garnish with parsley. Makes 3 or 4 servings.
Cook the beef until done; drain. Then in a soup pot, mix all ingredients. Bring to a boil, then lower heat and simmer for about 20 minutes, or until vegetables are done.
Bring pineapple to boil. Add jello; stir until completely dissolved. Cool. Add remaining ingredients.
Cut squash into 3-inch pieces. Pare and parboil until tender; drain. Place in shallow baking pan. Heat remaining ingredients, pour over squash. Bake at 350° for 25 to 30 minutes, basting with syrup until glazed. Makes 6 servings.
Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes. Do not drain. In a saucepan, melt butter. Add flour; cook to make a paste. Add milk. Stir until thicken. Add cheese until melted. Add this to vegetables. Add creamed corn. Enjoy.
Preheat oven to 350°. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Cook potatoes and drain. Fry bacon, then brown onion in fat. Add rest of ingredients. Simmer 10 minutes.
In 1 1/2-quart bowl stir sugar, cocoa, salt, milk and vanilla together until partially blended. Put butter on top in center of dish. Microwave on High for 2 minutes. Stir until smooth. Blend in nuts (optional). Pour into well buttered rectangular dish. Chill for 20 to 30 minutes in freezer. Cut into squares. Makes 36 squares.
Cream butter in sugar. Beat eggs separately. Add soda, cinnamon, allspice, mace and nutmeg all together with fruit. Bake in 3 tube pans in pressure cooker at 10 pounds pressure for 1 hour. Cook in stove 10 minutes at 300°. (Freezes well.)
Mix first 5 ingredients. Spread on party rye bread. Top with 1 slice onion. Bake at 350° for 15 minutes. Makes approximately 16 rounds.
Saute onion in oil. Add rice; stir constantly for 3 to 5 minutes. Add water, tomato, garlic powder and bouillon cubes (that have been dissolved in the water). Reduce heat and cover. Let simmer 15 minutes. Let set a few minutes before serving. Makes 3 to 4 (1 cup) servings.
Preheat oven to 350°. In bowl, combine flour, baking powder, salt and pepper. Set aside. Combine one cup sugar and oil; mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Shape into balls. Roll in remaining sugar. Bake 8 to 10 minutes. Makes 5 1/2 dozen.
Mix together. Pour in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Combine cornstarch and sugar. Stir in crushed pineapple and water. Bring to a boil, stirring constantly. Boil until clear; chill, then add lemon juice. Serve on ice cream or pudding.
Melt chocolate and butter; cool slightly. Blend in sour cream, vanilla and salt. Slowly beat in sugar until spreading consistency.
Saute the onion and green pepper. Combine the corns, corn muffin mix and beaten eggs. Blend all ingredients, except sour cream and cheese, together in ovenproof baking dish. Top with the sour cream and cheese. Bake at 350°, uncovered, for about 45 minutes, or until done.
Grease and flour tube pan. Mix all ingredients together and pour in pan. Bake for 45 minutes at 350°.
Melt butter in baking dish in 350° oven. Mix first 5 ingredients and pour melted butter. Do not stir. Pour peaches over mixture and bake at 350° for about one hour.
Mix together nuts, cinnamon, cloves and sugar; set aside. Brush 9 x 13-inch pan with melted butter. Line bottom of dish with 10 sheets of filo, brushing each sheet with melted butter. Spread 1/3 of nut mixture evenly on top and cover with another 5 sheets of filo, brushing each sheet with melted butter. Place 1/2 of the remaining mixture on top of filo. Add 5 more sheets of filo. Repeat this step once more, using remainder of filo, brushing each sheet with butter.
Remove garlic skins; peel away tomato skins and blend 1 clove garlic and 3 tomatoes in your electric blender. Now add 1 onion (cut in quarters), 1 green pepper (cut in quarters) and 1 cucumber (peeled and cut in cubes) to blender mixture and blend again. Strain mixture into a large serving bowl. Blend together eggs, vinegar, salt, cayenne and tomato juice long enough to mix thoroughly. Stir into the serving bowl and chill in refrigerator. Add oil before serving. Chop remaining tomato, onion, cucumber and green pepper in very fine pieces (some blenders will do this). Keep these 4 vegetables in separate piles. Then put into 4 small bowls. Heat butter with remaining clove of garlic; toss in bread cubes and fry until crisp and golden. Put these into a small bowl.
Melt butter in casserole. Beat eggs. Add flour, sugar, salt and pepper. Add corn; mix well with electric mixer. Add butter (that melted) and half and half; mix well. Pour into casserole. Sprinkle paprika on top. Bake at 325° for an hour (it should jiggle and a knife should come out kinda clean).
Combine in crock-pot and cook 1 1/2 hours on high or 3 hours on low. Serve on buns if desired.
Preheat oven to 350°. Brown bacon in skillet. Drain, crumble and set aside. Add onion and garlic to bacon drippings in pan; saute until onion is soft. Combine all ingredients in a casserole dish and bake for 1 1/2 hours.
Mix ingredients until well blended. Form into uniform balls. Melt chocolate in a double boiler on low heat. Dip balls into chocolate to cover. Let cool; store airtight in a cool dry place.
Blend spinach and 1/2 cup chicken broth in blender until pureed. In saucepan, melt margarine. Add onion and saute until tender. Stir in flour and cook about 1 minute. Add remaining chicken broth and cook until thickened. Stir in pureed spinach mixture, whipping cream, pepper and nutmeg. Heat thoroughly. Makes 2 or 3 servings.
Preheat oven to 350°. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes). Transfer veal to plate, using slotted spoon. Heat remaining 2 tablespoons olive oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Saute until mushrooms are just beginning to brown (about 3 minutes). Stir in Marsala wine and garlic and boil until skillet is almost dry. Add veal and juices on plate to skillet. Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender. Transfer to stove and boil until liquid thickens. Serve with rice. Serves 4.
Cook broccoli until slightly tender. Drain. Layer a casserole dish with broccoli cuts, chicken and cheese. Mix cream of chicken soup with milk and pour over casserole. Make sure it gets down through the mixture. Bake at 350° for 45 minutes.
Combine 2 cups boiling water over All-Bran cereal. Let cool. Cream shortening and sugar. Add eggs. Add alternately the wet and dry ingredients. Bake muffins at 400° for 15 to 18 minutes. Batter will keep in refrigerator indefinitely.
Mix all liquids together. Top punch by adding scoops of sherbet to the bowl. This also helps to keep it chilled.
Sift 1 cup flour and powdered sugar. Dot in butter. Press into 11 x 17-inch pan. Bake 10 minutes at 350°.
Mix ingredients in a saucepan. Bring to a boil. Set aside. Dip chicken wings in sauce. Lay on foil-lined cookie sheet. Bake at 325° for about 1 hour.
Rinse chicken, pat dry. Place on a rack in a shallow baking pan and set aside. In a small mixing bowl combine cornflake crumbs and parsley; set aside. In another bowl combine yogurt, garlic, worcestershire sauce and pepper. Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake uncovered in 375° oven for 45 to 55 minutes or till chicken is tender and no longer pink. Makes 6 servings.
Lightly grease a 9 x 5 x 3 inch loaf pan. Preheat oven to 375°. Put flour in medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan. Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan and pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes, then turn out on rack to cool.
Cream butter and sugar, then beat until light and lemon colored. Beat in eggs. Sift together dry ingredients. Add alternately to the creamed mixture with milk. Stir in apples, nuts and vanilla. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes until knife inserted comes out clean. Cool in the pan for 5 minutes, then loosen from pan and turn out onto a rack to cool completely before slicing. Serves 10 to 12.
Prepare all vegetables. You can leave the skin on the potatoes if you like. Add all the other ingredients to a large pot or crock-pot. Add water to fill the pot and cover the vegetables. Now simmer for 8 or 9 hours until ready to eat.
Place a strainer over a deep bowl. Spoon applesauce into the strainer and set aside to drain 15 minutes. You should have about 1/3 cup drained applesauce. Discard the liquid. Preheat oven to 350°. Coat 13 x 9 inch baking dish with nonstick spray. In medium bowl, combine flour and baking powder. In a large bowl, with an electric mixer, beat peanut butter 2 minutes. Add drained applesauce and beat 2 minutes or until creamy. Beat in vanilla extract. Beat in eggs, one at a time. Beat in egg white. Beat in milk. Add flour mixture and mix on low until moistened. Pour batter into prepared baking dish and bake 20-25 minutes or until cake springs back when pressed. Cool completely in dish on a rack.
Stir together the pumpkin, sugar, eggs and salt. Add the milk and stir again. Take a little of the pumpkin mix in cup and put the spices in and stir well. Then add to the pumpkin mix. Divide between the pie crusts. Bake at 450° for 10 minutes. Lower the oven to 325° and bake for 30 minutes.
In a mixing bowl, combine flour, brown sugar and butter; blend at low speed until crumbly. Stir in the nuts. Press about 2 3/4 cups into the bottom of an ungreased 9 x 13-inch pan.
Boil potatoes with skin on. When cool, peel off skins and cut potatoes into pieces. Add eggs, pickles, onions and sweet relish to the potatoes. Add mayonnaise and mustard to taste and to make the salad the way you like it. Sprinkle paprika over the salad. Refrigerate until ready to serve.
Twist each wonton skin in the center to resemble a butterfly. Heat peanut oil to 375° in saucepan or electric skillet. Deep fry each skin in hot oil until golden brown. Drain on paper towel.
Sprinkle cheese and bacon into unbaked 9-inch pie shell. Beat very well remaining ingredients together and pour over cheese mixture. Bake in a preheated 375° oven for 45 minutes or until firm and browned. Cool 10 minutes and then cut into wedges and serve hot.
Mix the first 3 ingredients and pat into a 9 x 13-inch dish.
Preheat oven to 325°. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.