HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix together turkey, the two cheeses and cooked sauteed onions. Coat the mixture with enchilada sauce just to cover. Warm tortillas over the stove burner, turning once. Then dip in enchilada sauce and place a couple tablespoons of turkey mixture and roll tortilla over. In a 4 x 8-inch pan, put a little enchilada sauce in the bottom. Place filled tortillas in pan and bake 10 to 15 minutes at 350°.
Cut biscuits into quarters. Put in bowl. Add pizza sauce and stir. Pour into greased 9 x 13-inch pan. Add grated cheese, cooked hamburger or sausage, pepperoni, mushrooms, onions, black olives, green peppers, etc. Bake uncovered at 350° for 25 to 30 minutes.
Toss first 4 ingredients in large bowl until combined well. Put in 10-inch or 6-cup deep dish pie plate. In a bowl combine flour, brown sugar, baking powder, salt, cinnamon and butter until resembles a coarse meal. Add boiling water and mix (forms a dough). Drop over blueberry mixture and bake on a baking sheet in middle of preheated 400° oven, 30 to 40 minutes, until topping is golden. Serve warm with French vanilla frozen yogurt or ice cream.
Preheat oven to 350°. In a bowl, cream butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour, baking soda, salt, cinnamon and nutmeg alternately with the combined applesauce and vanilla until well blended. Stir in the pecans. Bake in a moderate oven for 1 hour and 10 minutes, until a cake tester inserted in the center comes away clean. Remove to rack. When cool, wrap in foil. Slice the next day or freeze. Makes 1 loaf.
Pour butter in a large, flat pan; shake potatoes in dry mixture. Layer potatoes. Bake at 375° for 30 minutes. Turn over and cook until done.
Mix first six ingredients in order given. Bake in 9 x 13-inch pan at 350° for 20 minutes. Put Hershey bars on top immediately after removing from oven. Let melt; spread and sprinkle with chopped nuts.
Prepare cake as directed. Bake in a 13 x 9-inch pan. Cook cake in pan 15 minutes, then prick with utility fork at 1/2-inch intervals. Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour over warm cake. Chill 3 to 4 hours. Top with Cool Whip.
In a skillet, saute the onion, mushrooms, garlic and 1/4 teaspoon thyme in butter. Stir in the chicken, gravy, bouillon and pepper. Spoon into a greased 3-quart casserole.
Microwave sweet chocolate and 2 tablespoons of the milk in a large microwavable bowl on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and rest of the milk until well blended. Refrigerate 10 minutes. Stir in Cool Whip until smooth. Pour into crust. Freeze 4 hours or until firm. Garnish with chocolate syrup drizzled lightly over top and drop additional Cool Whip by spoonfuls.
Cut the broccoli and cauliflower into bite size pieces. Fry bacon until crisp and break into bite size pieces. Toss all of the ingredients together.
In a mixing bowl, combine dressing, cranberries and onion soup mix. Stir together to make a sauce. Place chicken pieces in a baking dish. Pour sauce over chicken and bake. Bake, covered, in a 375° oven about 45 minutes or until chicken is tender. Uncover and bake an additional 10 minutes. Serve over rice or noodles.
Cook carrots until tender; drain and add honey and butter. Cook over low heat until carrots are glazed, turning several times. Just before serving, sprinkle with mint.
Bake potatoes. Cut sliver off top, flat side. Scoop out centers into bowl. Add everything. Beat with mixer until blended. It won't be real smooth. If needed, add a little hot milk. Put back in shells. Heat in regular oven until hot and crispy. Really good.
Mix sweet potatoes, sugar, eggs, butter and vanilla. Put into Pyrex pie plate (deep). For topping, put small marshmallows on top. Put in oven at 325° and let marshmallows brown. You have to watch because they will burn fast.
Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes. Yields 6 servings.
Melt oleo with milk and cocoa. Bring to a boil, remove from heat and add sugar and vanilla. Put on cake while still hot.
Mix water with Jell-O, stirring until dissolved. Add pineapple and pie filling. Chill for several hours or overnight. Mix room temperature cream cheese with sour cream, vanilla and sugar. Spread over chilled Jell-O mixture. Top with chopped nuts.
Put enough cooking oil in pan to cook onions. Fry them until tender. Add ground beef to onions and cook meat until it is done, stirring continuously. Drain excess fat off of onions and meat. Add all other ingredients, stirring continuously, until it begins to boil. Lower heat; cover and let simmer about 5 minutes.
Make up pie crust dough enough for top and bottom layers for an 11 x 13-inch pan. Refrigerate until cold. Roll out enough dough for bottom of pan, saving 1/2 for top of pie.
Rub salt, celery salt, paprika, black pepper and garlic salt (not much) or onion salt into a rump roast. Then cover the roast with soy sauce. Let brown at 400°, then turn down to 250°.
Mix the first 4 ingredients, bring to a boil, 1 minute, stirring constantly. While hot, add peanut butter cooking oats & vanilla. Stir to blend well. Drop by tsp. on wax paper. Ready to eat when cool.
Mix the sugar, oil, vanilla and eggs together. Sift the flour, baking soda, baking powder, cinnamon and salt together. Add the mixtures together and mix well. Add the coconut, carrots and nuts. Pour mixture into 9 x 13 pan and bake 1 hour at 300° or 2 round cake pans at 350° for 30 to 35 minutes. Cool.
Using an egg beater, mix all ingredients, except cucumbers, in large crock. Add cucumbers, making sure to sink them in the brine. Put a plate with a rock on top to keep cukes submerged. Let cukes sit in brine 2 to 3 weeks, preferably longer. You can add a pinch of alum to the brine to keep pickles crisp. Pack in jars or you can just leave in crock and eat at your leisure. Makes 4 to 5 quarts.
Combine ingredients and shape into hamburger patties. Cook about 5 minutes on each side or until browned.
Mix together pretzels, sugar and melted butter. Pat into oblong dish. Bake at 400° for 10 minutes. Do not overbake. Cool.
Combine jello and water, then add cream cheese, pineapple and coconut. Let congeal before serving.
Cream together margarine, sugar and eggs; add milk, salt, baking powder, baking soda, bananas and vanilla; mix together. Add the flour; beat until mixed well. Add 1 cup nuts (your choice). Bake in a 350° oven for 40 to 45 minutes. Makes 1 large loaf, 2 regular or 4 small loaves. For small, bake 30 to 35 minutes. Test with toothpick.
Mix the flour, brown sugar, oatmeal and cinnamon. Cut in the margarine like pie crust. Mix 1 cup of the crumb mixture with the yams and cranberries. Sprinkle the rest of the crumbs on top. Bake, uncovered, at 350° for 35 minutes.
Cream together margarine and sugar. Add flour, baking powder, baking soda and sour cream. Batter will be stiff. Grease two 9-inch pans. Place batter in pan. Combine topping ingredients and sprinkle over batter.
Sift flour, sugar, cocoa, baking powder and soda. Add mayonnaise, cold water and vanilla. Beat 2 minutes. Bake at 350° until done.
Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours (can stand longer, if necessary), drain well.
Brown ground chuck with onions. Drain fat. Cook bacon and break into tiny pieces. If you don't want this dish with meat, either one or both meats can be omitted. Add beans and rest of ingredients. Heat in slow cooker for 1 1/2 hours on low. Can serve in a slow cooker, too.
Preheat oven to 450°. Peel potatoes and cut into long strips about 1/2-inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad. When strips are thoroughly coated with oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crisper, browner potato is desired, run under broiler for 1 minute or two. Sprinkle with salt before serving. Yields 6 servings. Contains 80 calories per serving.
Brown bacon and saut onions in bacon grease. Add other ingredients to skillet, making a sauce. Pour over beans. Bake at 350° for 30 to 45 minutes.
Do not separate rolls. Slice top from rolls in one piece. Leaving bottoms in the foil pan, layer ham and cheese on rolls. Replace tops. Combine butter, poppy seed, mustard, Worcestershire sauce and onion flakes; mix well. Drizzle over rolls. Refrigerate until butter is firm. Bake, covered with foil, at 350° for 20 minutes. Cut into small pieces. Good served hot or cold. Serves 12.
Saute onion, celery and pepper in oil until soft. Drain tofu; mash it with a fork and mix in with egg, flour, salt and soy sauce. Add vegetables and curry or cheese. Form into patties; cover with wheat germ or corn meal and griddle until done or bake at 350°.
Combine all ingredients, except 1/2 the cheese. Mix and bake at 350° until bubbly. Remove; sprinkle the rest of the cheese on top, then brown in oven.
Cook the spaghetti as directed on package. Drain and set aside. Saute green pepper and onion in margarine until tender. Add the tomatoes and stir until slightly thickened. Cut the cheese into chunks and melt in the tomatoes. Stir well to prevent sticking. Add the Worcestershire sauce, salt and red pepper. Remove from heat. Add the peas, mushrooms and chicken. Blend well. Stir in the spaghetti. Pour this into a greased casserole dish. Bake at 350° for 30 minutes. Makes about 1/2 gallon. This dish freezes well.
Cook ground meat until brown and done. Add onion and pepper and simmer. Add chili spice and mix. Stir and simmer. Will need to add 1/2 cup water. Add tomato sauce on tomatoes. Stir well. Heat beans in large stew pan and add mixture. Simmer for 30 minutes, covered. Add salt and pepper to taste. Can serve over spaghetti; kids love it.
Measure words carefully. Add heaping cups of understanding to milk of human kindness and sift together 3 times before using. Make a smooth sauce, not too thick. Use generous amounts of time and patience. Cook with gas on front burner. Keep temperature low; do not boil. Add a dash of dry humor and a pinch of warm personality with individual molds. Works best when made by a good mixer.
Brown meat and other ingredients except the onion. After browning meat, add onion that is sliced. Cook very slightly until onion appears slightly clear in appearance. Pour over rice and shake on soy sauce.
In a 10-inch skillet or 3-quart saucepan, brown the lamb shanks in hot oil; drain off excess fat. Combine the orange peel, orange juice, teriyaki sauce, garlic and curry powder; pour over meat. Cover and simmer for 1 to 1 1/4 hours, or until meat is tender, turning occasionally. Skim fat from pan juices. Serve meat and pan juices over rice. Garnish with quartered orange slices, snipped parsley and a green onion fan, if desired. Makes 2 servings.
Mix and let stand 10 minutes. Bake at 350° for 1 hour. Remove and let cool.
Grease the casserole; place a layer of crumbs, well moistened with sauce; stir with fork to see that all crumbs are moistened. Layer cheese, grated eggs and grated pimento. Repeat the layers; again stir with fork until all crumbs are moistened (the pudding will be dry unless crumbs are moistened). You may have to add milk to be sure crumbs are moistened. Top with buttered crumbs. Bake at 350° for about 30 minutes.
Mix sugar and cocoa in medium saucepan. Add milk. Heat until boiling for three minutes. Add margarine and peanut butter; stir well. Remove from heat. Add vanilla and oatmeal. Mix well. Drop by tablespoons onto waxed paper.
Grease and flour Bundt pan. Mix ingredients well, about 3 minutes. Pour into pan. Bake at 350° for 55 to 60 minutes (I only bake mine around 40 minutes; keep testing). Let cool 10 minutes before inverting on plate. Cover cake with Handi-Wrap. When cooled, frost cake with Cool Whip and refrigerate.
Mix together in a 3-quart saucepan, the sugars and flour and then add water. Cook until thick and clear. Add the margarine and vanilla and stir until the margarine is melted.
Brown ground beef, then add tomatoes and water. Then add all other ingredients and cook for 45 minutes hard. Then simmer for 30 minutes on a lower heat.
Combine oleo, water and cocoa and bring to a boil. Add flour, sugar, soda and salt. Mix with beater, then add eggs, buttermilk and vanilla. Bake in large cookie sheet 350° for 20 minutes.
Mix sugar and milk. Cook over medium heat 8 to 9 minutes. After it comes to rolling boil, remove from heat and beat until thickened. Add butter, nuts and vanilla. Drop by teaspoonfuls onto waxed paper.
Drain beets, reserve 1/2 cup liquid. Cook together, sugar, cornstarch, margarine, vinegar and beet juice and salt. Stir constantly until thickened; add beets and cook 5 minutes, covered, on medium heat. Stir occasionally to prevent sticking.
Brown hamburger with onion and green pepper. Add salt and pepper, vinegar, brown sugar and catsup. Simmer 15 minutes.
Put all ingredients into a large oven casserole and mix well. Add mushrooms last. Cover casserole and bake in a 325° oven for 3 hours or until meat is tender.
Mix all ingredients together. Refrigerate for at least 3 hours. Makes about 5 cups.
Soften cream cheese and spread in a glass pie dish. Spread can chili over cheese. Spread taco sauce over mixture. Sprinkle shredded cheese, to taste. Cover with Saran Wrap and microwave 5 to 7 minutes. Serve with tortilla chips.
Blend shortening and 1/2 cup brown sugar. Add 1 cup flour and the salt. Stir in milk. Pat evenly in lightly greased 9 x 9 x 2-inch pan. Bake at 325° for about 20 minutes or until light brown. Beat eggs; add 1 cup brown sugar and vanilla and beat until thick and lemon colored. Add remaining ingredients and mix well. Spread over baked crust. Bake at 325° for 20 minutes until golden brown. Cool and cut into 36 squares.
Mix together the cream cheese, flour and butter by hand until dough does not stick to sides of bowl. Refrigerate until well chilled. Mix remaining ingredients. Take dough from refrigerator and shape into miniature muffin tins as shells. Do not grease tins. Put a spoonful of nut filling into each shell. Bake in a preheated 350° oven for 25 minutes, or until golden brown. Cool in tins; sprinkle with powdered sugar. Makes 24 cookies.
In a large bowl, mix the first 6 ingredients together. Stir in pecans. Pour into the crust. Bake at 350° for 50 to 60 minutes.
Heat oil in skillet; add chops and brown. Remove chops and set aside. Cook garlic, pepper and mushrooms. Add sliced tomatoes, wine and seasonings. Lay chops on top; cover and cook for 30 minutes.
Cook sweet potatoes immersed in boiling water for 30 - 45 minutes or until tender. Let cool to touch; peel and mash potatoes. Combine potatoes, brown sugar, and next 4 ingredients; beat at medium speed with an electric mixer until smooth. Spoon into a greased 13 x 9 inch baking dish.
Saute mushrooms and onions in oil or butter. Add the flour and curry; stir. Gradually add the broth, then the pumpkin, honey and other seasonings to taste. Cook for 15 minutes, stirring constantly. Add cream and heat through without boiling. Top with a dollop of sour cream, if desired. Serves 6.
Make cake as directed. Line 2 oblong pans with wax paper. Bake at 350° for 20 minutes. Let cool 5 minutes. Remove wax paper from pan. Cool again 5 minutes. Spoon ice cream on and roll as jelly roll. Wrap in aluminum foil. Freeze for 6 hours.
Combine the first 7 ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7 to 8 hours or until a thermometer instead into the roast reads 160°. Remove roast and keep warm.
Sift dry ingredients including sugar into large bowl. Make a well and add all other ingredients except pecans. Mix until smooth. Add pecans. Pour into two greased and floured loaf pans. Bake 1 hour or until done at 350°.
Put chili with no beans in a pan. Heat upon stove. Put cream cheese in and stir until melted in with chili. Put the Mexican sauce and black olives in also. Stir until completely mixed up, 15 to 20 minutes.
On each chicken breast, place a slice of cheese, sprinkle of sage, one slice Prosciutto and a little tomato sauce. Roll chicken breasts and secure with toothpicks. Roll in melted butter, then in bread crumbs that have been mixed with cheese. Bake at 350° for 45 minutes until browned. Serves 4.
Place oil at bottom of large saucepan. Heat slightly. Cut leaves of kale. Throw away stems. Place kale in oil with 1 to 2 tablespoons of water. Cover. (Check frequently, keep adding water.) Drain marinade of artichokes into saucepan. (Cut some artichoke in with kale). Cover. Check frequently, adding water when needed. Add 1 tablespoon of Ken's dressing; cook.
Prepare Kool-Aid as per directions on package. Pour into prepared mixture of pineapple and orange juice. Allow ingredients to chill. Add ginger ale and sherbet just before serving.
Preheat oven to 350°. Grease bottom only of 9 x 13-inch pan. Mix brownie mix, water, oil and egg. Beat by hand 50 strokes. Add frosting and sour cream. Mix well; spread into pan; sprinkle pecans and chips on top. Bake 40 to 50 minutes. Cool completely, cut into bars.
Melt butter in skillet. Saute mushrooms and onion until onion is soft. Mix together flour, black and cayenne pepper, salt, Mrs. Dash and garlic powder in a bowl. Lightly bread chicken breasts in flour mixture. Brown chicken on both sides in butter, adding extra butter, if needed. Add chicken broth. Cover and simmer 30 to 45 minutes until sauce thickens.
Cook potatoes, salt and pepper to taste. Set overnight. Add other ingredients and mix together and serve.
Mix cake mix, butter and 1 egg into a 9 x 13-inch pan. Mix together 3 eggs, cheese, sugar and vanilla and pour on top of cake layer. Bake for 45 minutes at 350°.
Take out centers of mushrooms. Stuff center of mushrooms with sausage. Pour spaghetti sauce over mushrooms. Bake in oven at 350° for 1/2 hour. With approximately 10 minutes left, sprinkle shredded cheese on top.
Chop first 4 ingredients very fine; put in big soup pot with olive oil. Saute until golden; then add tomatoes (or paste) and cook again for about 3 minutes. Add hot water, salt and beans; bring to a good boil. Let simmer, covered, for about 10 to 15 minutes.
Roll bread dough into large rectangle. Mix cheeses, egg and parsley. Spread onto bread, keeping away from edges. Fold dough around cheese. Moisten edges to seal. Bake on cookie sheet 20 to 30 minutes or until golden brown. Serve with pizza sauce for dipping.
Cook hamburger and onion. Add corned beef, brown sugar, catsup, vinegar and chili powder. Mix well and simmer for approximately 1 hour.
Combine first 5 ingredients into 16 meat balls. Brown in shortening. Combine rest of ingredients and add meatballs. Cook for 20 minutes.
Beat cheese until creamy; add sugar and beat until fluffy. Add eggs one at a time. Stir in vanilla. Place a vanilla wafer in paper lined muffin pan. Pour cheese over wafer, filling cups full. Bake at 350° for 20 minutes. These are best if left in pans and refrigerated overnight. Top with fresh fruit or leave plain.
Brown chops quickly on both sides and place in casserole. Cover with other ingredients which have been mixed well. Pour over all 1 cup milk. Bake 1 hour in 350° oven.
Blot ham with paper towel to remove moisture. Spread a thin layer of cream cheese over each slice of ham. Roll asparagus spear in each piece of ham. No need for toothpicks. The cream cheese will hold everything in place. Cut in 2-inch lengths.
Mix cake mix, margarine and 1 egg together. Pat in bottom of an 8-inch square pan. Mix remaining ingredients together and spread over crust. Bake at 350° for 40 minutes.
Mix all ingredients thoroughly. Bake at 350° until knife comes out clean (about an hour).
Bring to boil and simmer on low 15-20 minutes all ingredients except peas, and macaroni, until veggies are crisp-tender. Add; peas and macaroni. Simmer another 12-15 minutes or until macaroni is tender.
Combine ingredients. Heat to a boil; simmer 8 to 10 minutes. Serve.
Grease a 9x13x2 baking pan. Combine flour, baking powder, salt and soda. Beat oleo or butter in a large mixing bowl with electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well combined. Add eggs and vanilla. Beat well.
Heat oven to 350°. Mix taco seasoning and ground beef. Set aside. Mix sour cream and mayonnaise. Set aside. Mix Bisquick and water. Press in bottom of 9 x 13-inch greased pan with a wet spoon. Layer in order: ground beef mixture, sour cream mixture, green peppers, onion, tomatoes, Cheddar cheese, then paprika. Bake 25 to 30 minutes or until golden brown and edges are bubbly.
In food processor fitted with the steel blade or in a blender, in batches, puree the watermelon and transfer to a bowl. In a stainless steel or enameled saucepan, combine the sugar, lime juice, lime rind and water; bring the liquid to a boil, stirring to dissolve sugar. Simmer syrup for 5 minutes and let cool. Stir the syrup into the puree; pour the mixture into an 8-inch square baking dish and freeze until firm, but not frozen. In a chilled bowl, beat the mixture until smooth. Return mixture to pan and freeze for 3 hours. Let stand at room temperature until soft enough to scoop.
Mix and refrigerate for 3 hours. Before serving add 1/2 cup chopped nuts.
Preheat oven to 350°. Mix butter, flour and powdered sugar together. Press into an 8-inch pan. Bake at 350° for 20 minutes. Beat eggs. Add sugar, flour, lemon juice, baking powder and salt. Pour over hot layer. Return to oven and bake 30 minutes. Remove from oven. Cool and then sprinkle with powdered sugar.
In heavy soup pot, cook salt pork with onion, parsley and black pepper until pork starts to render fat. Stir and cook 5 minutes. Add bay leaf, celery and green pepper; cook 15 minutes. Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes and water. Simmer 25 minutes.
Bake ham as directed on package. Combine lemon concentrate, brown sugar and mustard. Remove ham from oven about 30 minutes before it is done. Turn oven to 400°. Score fat on ham and stud with cloves. Cut 4 to 5 cherries in half and arrange on top of ham. Brush ham with lemonade glaze. Return to oven and bake 30 minutes longer, brushing occasionally with glaze.
In a small bowl, beat cream cheese and milk until smooth. Stir in onions, serve with crackers.
Combine equal portions of apple jelly and pineapple preserves; mix well. Add horseradish. I find that for 2 (8 ounce) jars of apple and pineapple, 1 heaping tablespoon horseradish is about right for me. Adjust it a little to your own liking. Wonderful for smoked sausage, ham, meatballs and some cheeses.
Melt butter in deep dish. Combine into batter flour, 1 cup sugar, baking powder, salt and milk. Pour into middle of melted butter without stirring. Mix fruit with 1 cup sugar and pour into middle of batter without stirring. Bake in 350° oven; check after 50 minutes to see if set.
Wash off pinto beans. Let soak in water about 2 hours, then cook in clean water until soft and then drain. While beans are cooking, shred cheese and slice pepperoni into thin slices. Also fry up in a skillet your ground beef. Drain the beef really good. When beans are ready, you use a casserole dish to layer your ingredients. First put some sauce on bottom of dish, then beans, then pepperoni, then cheese. Top with sauce and continue. Process until all is finished. Bake at 350° until all is melted together and hot about 30 minutes.
Combine all dry ingredients. Beat egg, sugar and oil. Add to flour mixture. Then add zucchini, raisins and nuts. Stir only until moist. Bake in muffin cups at 350° for 25 minutes.
Chop cucumbers, peppers and onions. Mix well and boil 20 minutes. Makes 6 pints.