HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2 qt. pan, gently melt the butter, stir in the flour and cook for a minute or two until the butter and flour start to come together in a ball around the pan. Do not brown. A little at a time add the milk, allowing the sauce to thicken between additions, keep stirring. When all of the milk has been added, stir in the cheddar, mustard, salt, pepper and paprika. Set aside. Put one slice of Monterray Jack cheese, one slice of ham and one chili in the middle of a tortilla. Roll up and secure with a toothpick. Place in a greased pan, side by side, seam side down. Pour over the prepared cheese sauce and bake at 350°f. 180°c. gas mark 4 for 45 minutes.
Brown ground beef, adding all seasoning. Pour enough oil in skillet to just cover bottom. Allow oil to get hot, then place a tortilla shell in long enough to get really soft, then turn over and do other side. Put a large spoon of refried beans, hamburger meat and cheese in middle of flat tortilla. Roll up ends. Then roll sides up and place in a sprayed pan (Pam). Pour enchilada sauce over top and add shredded cheese. Bake 15 to 20 minutes at 350°.
In medium size mixing bowl, mix all ingredients together, stirring well until blended. Spoon put onto baking pan and cook 8 minutes at 400 degrees on top rack in oven.
Layer carrots, onion and bell pepper in a large dish. Mix remaining ingredients in a saucepan; bring to a boil. Pour over vegetables and chill. Will keep in refrigerator for several weeks.
Combine eggs, milk, salt and mustard. Break bread into bite size pieces. Layer bread, sausage and cheese in greased casserole dish. Pour egg and milk mixture over all. Cover and refrigerate overnight. Bake at 350° for 45 to 55 minutes. Serves 6. Serve with sliced tomatoes and cantaloupe.
Brown ground beef and drain. Add to pot the remaining ingredients. Simmer 2 hours and taste. Add salt, pepper and chili powder, if desired. Makes 1 gallon.
Combine all ingredients. Top with Ritz crackers. Bake 20 to 30 minutes in 375° oven.
Combine ingredients. Place in baking dish. Bake at 350° for 45 minutes or until knife comes out clean. Sprinkle sugar over top after baked and while hot.
Mix ingredients well in order given. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes (don't overbake). If desired, you may add chopped nuts to the mixture.
Process vegetables. Mix with remaining ingredients. Bring to a boil. Pack in sterile jars and seal.
Mix sugar, flour, cocoa and salt. Add milk. In saucepan, cook over low heat until hot. Slightly beat egg yolks. Slowly add to flour mixture. Cook slowly until thick. Pour into unbaked pie shell (9-inch) and bake at 350° until crust begins to brown. Top with meringue and continue baking until meringue is nicely browned.
Cut up potatoes and boil until almost done. Brown hamburger meat and onion. Add corn, potatoes (liquid and all) and bouillon cube to hamburger and simmer for 15 minutes.
Combine the first 3 ingredients; mix together and pat into a 9 x 13-inch pan to form crust.
Melt morsels in microwave on low heat, stirring every 30 seconds. When melted, add peanuts. Stir until cool enough to hold its shape when dropped by tablespoons onto waxed paper. Chill for 1 hour and remove from paper.
Cut bacon strips in half; wrap around dates. Secure with toothpick. Broil until bacon is cooked crisp. Turn often.
Combine all ingredients. Knead until dough is smooth. Roll out over powdered sugar. Cut into 3-inch squares and fill with filling of choice. Bake in a 350° oven for 15 minutes.
Mix sugar, flour, cocoa and salt in pan. Add enough water to make a paste. Beat in egg yolks. Add remaining water, milk, vanilla and butter. Cook until thick. Pour into baked pie shell. Cover with meringue.
Cream butter and sugar, then add all remaining ingredients, except powdered sugar. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 350° for 15 minutes. Cool on rack and sprinkle with powdered sugar.
Put all vegetables through food chopper. Put in cloth and squeeze until dry. Add chopped eggs; salt to taste and add mayonnaise.
Beat eggs. Add sugar, syrup, salt, margarine, milk, vanilla and chopped pecans. Pour into unbaked pie shell. Bake 30 minutes at 350° or until nearly firm in the center.
Sprinkle chops with salt and pepper. Brown slowly on both sides in skillet in 1 tablespoon hot oil. Place pork chops in following sauce: soup, milk and water. Bake uncovered 45 minutes at 350°.
Mix together and roll out thin on floured board. Cut with cookie cutter. Bake at 325°.
Chop all ingredients very fine and drain. Mix with softened cream cheese, salt and pepper to taste. Add just enough mayonnaise to spread well.
Mix celery, bell pepper, onion and pimento in small bowl. Mix potatoes and boiled eggs in large bowl, then mix with celery, etc. Add mayonnaise, salt and pepper. Toss until well mixed.
Cream shortening, sugar and eggs. Add remaining ingredients. Mix. Drop on greased baking sheet by teaspoon. Bake at 350° until brown (10 to 15 minutes).
Preheat oven to 375°. Mix dry ingredients together. Add buttermilk. Mix well. After dropping biscuits on greased baking sheet, brush tops of biscuits with bacon grease. Put in oven for 12 to 15 minutes or until tops of biscuits are golden brown. Makes 6 biscuits.
Dissolve jello in 1 cup hot water in top of double boiler. Stir in marshmallows until dissolved. Remove from heat and beat in cream cheese and juice from pineapple; cool slightly. Blend in Cool Whip and pineapple. Chill until firm. Makes a nice mold.
Mix dry ingredients. Add milk and shortening to make batter. Add beef and mix well. Place tablespoon on foil. Roll 3 times. Fold ends. Boil for 15 minutes.
Mix together well. Form into balls. Dip balls into melted dark chocolate almond bark.
Separate rolls into 8 triangles. Combine sugar and cinnamon in small dish. Dip marshmallows into butter. Roll in cinnamon and sugar and place on triangles, sealing all edges. Dip tops of dough in butter, then in sugar and cinnamon. Place sugar side up in greased muffin pan. Bake at 375° for 13 to 15 minutes. Serve warm. Serves 8.
Blend the peanut butter and confectioners sugar together. Pat peanut butter mixture firmly into a 9 x 12-inch pan. Melt the chocolate chips with butter; pour over peanut butter. Chill overnight.
Place chopped chicken in a 9 x 12-inch Pyrex dish or two 8 x 8-inch or 9 x 9-inch dishes. Mix remaining ingredients and pour over chicken.
Pam baking dish. Place a layer of pork chops in bottom of dish. Mix all other ingredients, using 1/2 can soup. Put mixture on top of layer of pork chops. Top with remainder of pork chops. Pour other 1/2 can of soup over all. Bake 1 hour at 350°.
Sift flour, salt and baking powder into bowl. Cut up fruits, dates and nuts into it; stir. Beat egg yolks until thick and lemon colored. Add sugar to yolks, then brandy and vanilla. Combine the two mixtures well. Last, fold in stiffly beaten egg whites.
Cream Wesson oil and sugar. Add eggs and beat well. Sift dry ingredients and add alternately with buttermilk and prunes. (Do not use electric mixer.) Beat until well blended. Fold in chopped nuts, if desired. Pour into 9 x 13-inch cake pan which has been well-greased and floured. Bake at 350° for 30 minutes. Cool and add the Prune Cake Topping.
Cut fruit in small pieces. Chop nuts. Mix fruit and nuts together with Eagle Brand milk and crushed vanilla wafers. Shape into logs and roll in confectioners sugar. Refrigerate. When firm, cut into slices. Makes 5 rolls.
Steam broccoli 2 minutes. Chill in ice water. Mix all together. Chill and serve.
Lightly bread the pieces of cube steak and fry with Pam only until outside of meat is brown. Take meat out of pan. Add soup mix, 2 1/2 cups water, cornstarch and salt and pepper to taste to pan with drippings. Stir until brown. Put steak in a casserole dish; pour soup mixture over and bake for 1 1/2 to 2 hours at 300°. Great with potatoes!
Mix together brownie ingredients and pour into well-greased 9 x 13-inch pan. Bake at 325° for 20 minutes. Remove from oven and place the marshmallows on top of brownies. Press down slightly so they won't rise when frosting is put on.
Marinate chicken in salt, garlic, ginger, turmeric and ajwain. In a pot, heat some oil and braise green beans with the onions, green chilies, and potatoes for a few minutes. Now add the chicken and saute until lightly browned. Add 1/2 cup water and cook, covered over low heat until chicken is tender, stirring a few times. When chicken is almost done, add the 2 Tbsp. chopped onion and cook a few more minutes.
Cook vegetables as per package directions. Drain and add celery, onion, chestnuts, cheese and mayonnaise. Salt and pepper to taste.
Cook pudding with pineapple juice and milk, then add sugar substitute. When it thickens, remove from heat. Add drained pineapple and vanilla; mix well. Slice banana over cooked crust. Pour pudding over sliced banana. Dot with lite Cool Whip. Refrigerate.
Cook pasta according to directions; drain. In a saucepan, combine 3 cups water, chicken bouillon and salt. Bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender. Combine cornstarch and remaining water until smooth. Stir into soup; bring to a boil. Cook and stir until slightly thickened. Reduce heat; add the lettuce, shrimp, green onions, teriyaki sauce and spaghetti. Let mixture heat thoroughly. You can double recipe.
Fry bacon until crisp. Remove from skillet. Saute onion in bacon drippings. Add corn and beans and heat through. Add salt and pepper to taste. Top with crumbled bacon.
Mix juice with flour and sugar. Add 2/3 cup of cheese. Place pineapple in buttered dish. Pour mixture over pineapple. Top with 2/3 cup cheese. Top with buttered crumbs, then rest of cheese. Bake at 350° for 30 minutes.
Cream sugar and Crisco in big mixing bowl; add boiling water. Stir until Crisco is melted; add cold water which has yeast dissolved in it.	Add salt. Beat eggs	and add to mixture. Add flour, making soft dough slowly. Cover with greased paper and put in refrigerator for 1 or 2 hours. Let rise about 2 hours and bake in moderate oven.
Combine all ingredients in a bowl. Stir until mixed. Spoon into a greased muffin pan. Bake in a preheated oven at 400° for 12 to 15 minutes or until brown. Makes 10 biscuits.
Preheat oven to 350°. Mix together Ro-Tel, soups and chicken broth. Set aside. Layer chicken, then soup mixture, then tortillas in greased 2-quart casserole. Add onion. Repeat layers and onion. Sprinkle grated cheese over top and bake at 350° for 1 hour. Set aside for 15 minutes, then serve.
Melt butter in saucepan. Add flour, salt, pepper and mustard. Stir until smooth. Add milk, stirring constantly. Add cheese and stir until thickened. In buttered casserole, place layers of potatoes, onion, and cheese sauce. Sprinkle with cheese and paprika. Bake 1 hour at 350° or until tender.
Heat stock in large kettle. Saute onion, carrots and celery in butter and turn into hot stock, adding bay leaf, dill, salt and pepper. Cover and simmer 20 minutes. Add potatoes and simmer until tender.
Combine undrained pineapple, oats and raisins in bowl; set aside. Beat margarine and honey until blended and smooth in large mixing bowl. Beat in egg and vanilla. Beat reserved pineapple mixture until blended. Stir together flour, baking powder, cinnamon, salt and nutmeg in medium bowl. Add to pineapple mixture and beat until blended. Drop by heaping tablespoonful onto greased cookie sheet. Bake at 350° for 20 minutes or until golden. Remove to wire rack to cool. Makes 4 dozen.
Cream the butter and gradually add the sugar. Add the egg yolks and beat until light and fluffy. Combine the flour, Grape-Nuts and salt and stir into the creamed mixture. Add the milk, lemon juice and rind. Beat egg whites until stiff and fold into mixture. Bake in buttered casserole or dish or custard cups. Set in a pan of hot water. Bake in 350° oven for about 30 minutes or until set. Chill.
Beat eggs; add Karo syrup, sugar and butter. Stir in vanilla. Line bottom of a 9-inch pie crust with pecans. Pour mixture over pecans and bake at 275° for 1 hour or until done. (Can bake at 300° to 350° for 40 to 50 minutes.)
Preheat oven to 350°. Mix together flour, margarine and pecans. Pat evenly into a 13 x 9-inch baking dish. Bake at 350° for 20 minutes. Allow crust to cool. Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Spread evenly over cooled crust. Mix together the chocolate and vanilla pudding with the milk. Spread over cream cheese layer. Spread remaining Cool Whip over pudding. Top with chocolate decorations if desired.
Mix and pour over vegi mixture. Cover and chill overnight. Will last up to 6 weeks.
Preheat oven to 350°. Melt chocolate in boiling water. Add vanilla and salt after chocolate is melted. Cream shortening and sugar and beaten egg yolks. Add 3/4 cup of buttermilk alternating with sifted flour. Dissolve soda in remaining 1/4 cup buttermilk and add to creamed mixture. Stir in chocolate. Fold in egg whites. Bake in three 9-inch pans for 25 to 30 minutes. Serves 8.
Cream together both sugars and four eggs. Add Wesson oil and vanilla, then flour and oatmeal, then chocolate morsels and pecans. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes.
Pour Micro-Roux into heavy pot over medium heat. Add remaining ingredients, except shrimp. Bring to a boil, then add shrimp and simmer about 10 minutes, uncovered. Stir, cover, turn off heat and let set about 15 minutes or more. Serve over fluffy rice (serves 6) with Jazzed-Up French Bread, steamed broccoli and Sensation Salad.
Preheat oven to 400°. Grease 12 medium muffin cups. Mix all ingredients, except sugar. Beat vigorously 30 seconds. Fill muffin cups approximately 2/3 full. Sprinkle with 2 teaspoons sugar. Bake about 15 minutes or until golden brown. Immediately remove from pan. Serve warm. Makes 1 dozen muffins.
Combine cheese cubes and milk in saucepan. Stir over low heat until cheese melts. Place chips in bowl and spoon mixture to taste over chips. Top with tomato, avocados, olive slices and salsa to taste.
Mix together and bring to boil the sugar, milk, butter and cocoa. Boil for 1 1/2 minutes. Remove from heat and add rest of ingredients. Drop by slightly rounded teaspoonful on cookie sheet. Chill until firm.
Heat the butter in a skillet. Saut the mushrooms and onions for 3 to 5 minutes, then stir in the rice and saut for 3 minutes longer, stirring constantly. Stir in the soup and consomm. Pour the mixture into a greased casserole. Cover and bake at 350° for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.
Blend well, mashing the cookies. Fold in 3 stiffly beaten egg whites and pour into a quart and a half greased baking dish. Place dish in pan of hot water and bake 50 minutes at 375°. Serve warm or cold with whipped topping or ice cream.
Preheat oven to 350°. Grease 8-inch square baking dish. Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa in mixing bowl. Stir in milk and vanilla until well blended; pour in baking dish.
Spray 12 (2 1/2-inch) muffin cups with cooking spray. In medium bowl, combine flour, sugar, baking powder, salt and cinnamon. In large bowl, using a fork or wire whisk, beat egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until well blended. Spoon into prepared muffin cups. Bake in 400° oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove; cool on wire rack. Makes 12 muffins.
Mix all ingredients into a crock-pot. Brown hamburger meat, drain and add to mixture. Cook on high approximately 3 to 4 hours or on slow overnight. Makes a bunch of stew.
Mix flour, soda and salt; fold in cornbread. Add all ingredients, mixing well! Bake at 400° for 30 minutes.
Mix cheese and pineapple together. Save juice and mix sugar and flour to juice. Place cheese and pineapple into dish. Pour juice mixture over this. Crumble 1 pack of Ritz crackers on top of this and melt 1 stick of butter and pour on top. Bake at 350° for 30 minutes.
Heat broccoli until thawed. Mix all ingredients, except crackers. Spoon into casserole; cover with crackers. Bake at 375° for 45 minutes.
Mix soup and milk. Roll strips in flour and brown in skillet. Transfer to large casserole. Cover with soup and milk. Mix together. Bake at 275° for 3 to 3 1/2 hours. Great with mashed potatoes or rice. Serves 4.
Preheat oven to 400°. Combine butter and oil in a small saucepan. Heat until butter is melted. Set aside. Place eggs and milk in mixing bowl. Beat with rotary beater until blended and frothy. Sift dry ingredients and add to milk-egg mixture. Beat with rotary beater to a smooth batter. Briefly reheat butter and oil, and using a pastry brush, grease hot popover pans. (Muffin pan may also be used.) Fill greased pan 1/3 full with batter. Bake 30 minutes at 400°. Reduce heat to 350° and bake final 10 minutes. Makes 8 popovers.
Mix thoroughly 1/2 can soup, bread crumbs, egg, onion and salt. Shape firmly into loaf pan. Bake for 1 hour and 15 minutes at 375°.
Melt margarine in baking dish (9 x 9-inch). Mix all ingredients, except fruit together. Pour batter into baking dish. Pour peaches over top of batter. Bake at 350° for approximately 40 minutes. (My family likes batter mixture doubled.)
In a heavy skillet, melt butter; stir in flour. Stir constantly while cooking on very low heat (cook about 2 minutes); don't brown. Gradually add milk, stirring until smooth. Add remaining ingredients (all except crabmeat) and cook 3 to 4 minutes on low heat, until thickened (consistency should be that of potato soup). Add crabmeat and simmer 5 minutes. Garnish each serving with a parsley sprig. Yields 4 cups.
Cream butter and sugar. Add flour, pecans and vanilla. Roll into balls (size of walnuts). Bake at 350° until light brown. Roll in powdered sugar immediately. Allow to cool, then roll in powdered sugar again.
Use butter to grease 13 x 9-inch casserole. Combine all other ingredients, then spread in casserole. Top with crushed potato chips. Bake at 375° for 1 hour.
Heat oven to 350°. Prepare brownies as directed on package, except stir coconut and nuts into batter. Bake as directed. Cool.
Cut chicken breasts in halves crosswise, then into 1/2-inch thick strips. Slice spinach. Cut mushrooms in quarters. Prepare fettuccine as label directs; drain. Keep warm. Toss chicken, shrimp, sherry, cornstarch, ginger, salt and pepper; set aside. In saucepan, heat oil over high heat. Add mushrooms and soy sauce to boil. Reduce heat. Add meat mixture; stir quickly. Simmer for 5 minutes, or until done. Serve.
Heat the oven to 300°. Peel the onion and chop into small pieces. Melt margarine in a saucepan over very how heat. Grease bottom and sides of a baking dish. Put onion pieces, melted margarine, pork and beans, dry mustard, sugars, catsup and Worcestershire sauce in the baking dish and mix well. Sprinkle this mixture with salt and pepper. Cover the dish. Bake for 2 hours. Serve with applesauce, hot or cold. Makes 8 portions.
In small saucepan, combine skim milk and gelatin; let stand until gelatin is softened, about 1 minute. Stir over low heat about 5 minutes until gelatin dissolves. Remove from heat; add cocoa, Sweet 'N Low, stirring until dissolved; stir in 1 cup evaporated skim milk and vanilla. Pour into a large bowl; refrigerate 2 hours until mixture is syrup-like consistency. In a large bowl with an electric mixer, beat remaining 1/2 cup chilled evaporated skim milk on high speed about 4 minutes until stiff peaks form. Fold into gelatin mixture. Spoon into 4 individual dessert glasses. Chill until firm, about 30 minutes.
Combine all ingredients and mix well with mayonnaise. Best when made ready to eat. Chill if made in advance. Serves 5 to 6.
Dissolve soda in water. Pour all ingredients in bowl. Beat until well mixed, 2 or 3 minutes. Bake in an 8 x 11-inch pan at 350° for 30 to 35 minutes. Frost. (I use white frosting.)
Chop vegetables medium fine. Chop or crush garlic. Saute all in small amount of olive oil. Chop wieners in 1/2-inch pieces. Add to vegetables and saute on medium heat until vegetables are tender and wieners are partially cooked. Add tomato sauce, water and seasonings. Continue to cook on low heat to marry the flavor and the sauce has thickened. Serve with or over mashed potatoes. Children love this.
Place whole graham crackers in a 9 x 13-inch pan. Brush melted margarine over crackers. Put cream cheese in bowl and beat with an electric mixer. Mix spices into pumpkin and add to cream cheese. Beat together. Add Sugar Twin and milk and sprinkle in the dry pudding mix. Mix into the pumpkin cream cheese mixture. Beat until well blended. Fold in Cool Whip. Pour and spread over crackers. Cover with plastic wrap and chill overnight.
Cook bacon until crisp; drain and crumble. Reserve 2 tablespoons of the bacon drippings; saute onion in reserved bacon drippings until tender. Add remaining ingredients; mix well. Bake at 325° for 1 hour. You can also cook this on top of stove on low heat until bubbly hot. Makes 6 servings.
Place chicken in baking dish. Put 1 teaspoon of apricot jelly on each piece. Sprinkle entire package of dry onion soup over the 4 pieces of chicken. Pour Russian dressing over all the pieces. Cook 1 hour at 350° or until chicken is cooked.
Preheat oven to 350°. Flour and cook chicken until golden brown. Place chicken in pan. Add cheese slices on top of each breast. Add sauce. Shake Parmesan cheese to cover. Bake until chicken is done and cheese is melted and browned, about 15 to 20 minutes.
Boil carrots for about 5 to 8 minutes. Put carrots and apples in baking dish; stir in just enough honey to cover the carrots and apples. Add cinnamon to taste. Bake at 350° for about 20 minutes, or until tender.
Mix well. Pour into 2 containers. Place in freezer. One hour after placing in freezer, start stirring occasionally until slushy.
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or overnight. Top with fresh fruit or cherry pie filling. Yield: 8 servings.
In a large bowl, thoroughly mix 1 1/2 cups of the flour, sugar, salt and the yeast. Combine milk, water and butter in a saucepan. Heat until very warm (do not boil or let get real warm, it will "kill" the yeast). The butter does not need to melt. Gradually add warm mixture to dry ingredients and stir or beat for 2 minutes, scraping bowl as you work. Add 1/2 cup more of the flour. Stir. Gradually add more of the flour until you have a soft ball. Knead and add more of the flour as necessary to make smooth and elastic. Place in a greased bowl, large enough for it to double in size. Set bowl in a pan of warm water and cover. Let rise until double. Make sure bowl is warm. When ready, shape into rolls and put in greased pan. Let rise in warm place, covered and free from drafts. Bake at 425° about 12 to 15 minutes or until done.
Saute onions in butter. Add sugar, basil, salt and pepper. Arrange one-half of tomatoes in 1-quart greased casserole. Top with one-half bread cubes. Repeat layer. Bake uncovered at 375° for 45 minutes.
Slice pitas into approximately 1-inch strips and separate each strip into two pieces. Discard edges of the two end pieces if desired. Brush one side of each strip lightly with olive oil, seasoned with garlic powder. Bake at 450° for 4 minutes on foil-lined cookie sheets. Wipe off any extra oil from foil between batches to prevent overbrowning next batch.
Peel and slice potatoes. Mix melted oleo, flour, salt, milk and cheese. Put potatoes, mixture and small chunks of ham in casserole dish. Bake, uncovered, in 375° oven 1 to 1 1/2 hours.
In one bowl mix cookies, margarine, cream cheese and powdered sugar. In separate bowl mix milk and both pudding mixes. Add Cool Whip and mix. Layer cookie mixture and pudding mixture in a plastic flower pot (with no holes in bottom). Reserve 1/2 cup cookies to sprinkle on top.
Remove excess fat from beaver; rub with salt and pepper to taste. Place in small roaster or roasting bag together with chunks of onion and green pepper; add 2 cans of beer. Roast at 350° for 2 hours or until done. Time will depend upon size of beaver. Remove from bone to serve.