HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients until well blended. Let set for 2 hours before using to allow flavorings to blend. Store in refrigerator in an airtight container. Will store for several months.
Brown meat with onion and garlic; drain. Add Pace picante sauce, spinach, tomato sauce, tomatoes, bell peppers, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas, overlapping as necessary. Spread sour cream over tortillas. Top with remaining meat mixture. Bake at 350° for about 30 minutes or until hot and bubbly. Remove from oven. Sprinkle with cheese. Let stand 10 minutes. Cut into squares to serve. Garnish with lettuce if desired and olives and serve with additional picante sauce. Makes 8 servings.
Pare potatoes and cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes well with cheese mixture. Melt butter in a 13 x 9-inch baking pan. Place potatoes in a layer in pan. Bake at 375° for about 1 hour, turning once during baking. When golden brown, sprinkle with parsley. Makes 6 to 8 servings.
Peel potatoes and cut into cubes (similar to potato salad). Cut bacon crosswise into thin strips. Place bacon in frying pan and begin to brown. Dice the onion and add to the bacon when it is almost done and saute until the onion is done. When done, pour off the fat and place bacon and onions in a large (1-gallon) pot. Add the potatoes and just cover with water. Add salt. Cook on medium, stirring occasionally. When the potatoes are done, add the creamed corn and add milk to fill. Cover and simmer for 30 minutes. Serve with crackers. Be sure to refrigerate the leftovers. (It is better the second day.)
Dice chicken and cook in pan; drain juice. In pot; combine cream of mushroom soup, cream of chicken soup, ro-tel and chicken stock. Cook on low to medium heat, stirring often. Layer chips in a 9 X 13 X 2 inch pan. Sprinkle 1/2 of onions over chips. Add 1/2 of the chicken (and half of mushrooms and olives, optional). Sprinkle cheese over chicken. Repeat with another layer of each. Pour soup mixture over all. Add cheese on top and bake at 350 degrees for 1 hour.
Heat vinegar and sugar until sugar is melted. Cool and add oil. Pour over vegetables. Refrigerate overnight.
Cook spaghetti and cool. Cook eggs and sugar until thick. Add lemon juice, apples and pineapple. Fold in spaghetti. Let stand overnight or 12 hours. Add whipped topping and serve.
Bake at 350°. Check oven to see when done, 35 minutes or more.
Put all ingredients into jar. Cap the jar and shake vigorously. Store in refrigerator. Shake again just before serving. Can be used as dressing for apples, pears and bananas because the citrus juice keeps them from turning brown. Can also be used on green salad. Contains 10 calories per serving. Serving equals 1 tablespoon.
Mix rice, mint, meat, tomatoes, onion and salt and pepper; place a small amount (about the size of a pecan) on each grape leaf and roll up. (Keep in mind that rice will swell when cooked.) Place in pan with 6 to 8 open leaves on top to prevent stuffed leaves from drying out. Cover with water, oil and lemon juice. Cover and cook over low heat for 45 to 60 minutes. Crock pots work well but take longer cooking time. Stuffing can also be used for peppers and tomatoes. Serve as hor's D'oeuvers or vegetable dish. Goes good with a light lemon sauce.
In a large bowl, combine all dry ingredients. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Remove from mixer and add boiling water. Batter will be thin.
Mix all together and pour over chicken in a casserole. Bake 30 minutes at 350° or until juices run clear. Serve over Uncle Ben's wild rice (prepared separately).
Preheat oven to 350°. Combine cream cheese, sugar, egg and vanilla in mixing bowl. Beat with electric mixer until mixture is light and fluffy. Place a vanilla wafer in the bottom of the baking cups, about 8. Spoon cream cheese mixture evenly into cups. Bake 15 minutes at 350°. Cool. When cool, they can be topped with pie filling or pineapple.
Cook zucchini and carrots until tender; drain. Saute onions in butter. Add chicken soup, sour cream and 3/4 of the croutons.
Beat the first 4 ingredients together until smooth. Place 1 package crescent dinner rolls in a 9 x 13 dish. Spread cream mixture on top. Place the other package of crescent dinner rolls on top of cream mixture. Beat egg white and spread on top. Sprinkle sugar on top of egg. Bake at 350° for 30 minutes.
Press in 13 x 9-inch pan. Bake at 350° until brown. Cool!!
Break up sausage and brown. Pour off drippings. Place croutons in greased 9 x 13-inch baking dish. Sprinkle cheese over croutons. Place sausage on top of cheese. Beat eggs, 2 1/2 cups milk and mustard; pour over sausage. Cover and refrigerate overnight. Just before baking, combine soup and 1/2 cup milk. Pour over egg layer. Bake, uncovered, at 350° for 30 to 40 minutes.
Melt margarine in a large skillet over medium heat. Add garlic & sesame seeds, cook, stirring constantly, until lightly browned. Remove from heat, stir in artichoke hearts and next three ingredients.
Preheat oven for 30 minutes at 500°. Remove all fat from roast and rub with 1 tablespoon cooking oil. Combine all ingredients and sprinkle on roast at room temperature. Cook 5 minutes per pound and then turn off oven and leave for 2 hours. Do not open oven door.
Mix ingredients with cucumbers. Let come to a boil, stirring once in awhile. Do not cook, just bring to a boil and can.
Mix broccoli, bacon, cheese and onion. Mix mayonnaise, sugar and vinegar; pour over salad and stir just before serving.
In large bowl, combine Eagle Brand milk and water. Add pudding mix and beat well. Chill for 5	minutes. Fold	in whipped cream. Spoon 2 cups pudding into 3 quart glass bowl; top with half the vanilla wafers, half of the strawberries and half of chocolate chips. Add remainder of pudding and repeat layers. Garnish with chips, crushed wafers and strawberries. Chill 2 to 3 hours before serving.
Boil 4 to 6 quarts of water; add pasta and let cook for 8 to 10 minutes and drain noodles. Then add the ingredients in the order listed. Stir all together; may add more dressing if needed. Serves 8 to 10.
Place the flour in bowl. Add the egg and enough broth to moisten flour. Add the remaining ingredients. Roll the dough into a ball. Sprinkle flour on the work surface and break off small pieces of dough. Form them into rolls or ring shapes. Place on large baking dish in single layer. Bake on High in microwave for 10 minutes or until firm. Let the biscuits cool and harden before giving to dog.
In a large mixing bowl, combine the first 4 ingredients. Melt shortening or margarine; add to warm milk. Add gradually to mixture in bowl. Let stand for 5 minutes. Add flour. Let rise until double in amount. Punch down; roll out for rolls. Yields 4 dozen.
Saute onion and bacon. Add the liquid off the green beans. Let this cook down to about 1/2 cup. Add sugar, vinegar, salt, pepper and green beans. Heat thoroughly and serve. Serves 4.
Beat sugar with egg yolks; beat whites separately. Fold in after all other ingredients are mixed. Bake at 350° for 1/2 hour.
Mix all above ingredients, except beets. Bring to a boil and boil for 5 minutes. Add beets and bring to a boil. Serve warm.
Beat cream cheese, sour cream and mayonnaise. Spread on a 12-inch serving platter (or whatever). Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomato. Serve with crackers or chips.
Preheat oven to 350 degrees. Butter a 9-inch pie plate or coat with cooking spray. Beat egg whites until foamy. Add cream of tartar and beat until soft peaks begin to form. Gradually add the sugar, beating continuously. Add the vanilla and mix. Fold in the pecans and crackers. Spoon into prepared pie plate. Bake 20 minutes. Cool on a rack. When completely cooled, top with whipped cream or Cool Whip. Refrigerate.
Make in layers, starting with leaves or chunks of lettuce. Mix refried beans and taco seasoning; spread on lettuce. Combine avocado dip, green chillies and sour cream; spread gently for next layer. Chop onions, tomatoes and black olives; spread over sour cream layer. Sprinkle grated cheese on top.
In a double boiler, melt white chocolate (not almond bark) until smooth. Stir in crushed peppermint sticks or discs. Pour onto waxed paper and let set. Break into bite size pieces and serve. (I drop by teaspoonfuls and the pieces are automatically bite size.)
Heat shortening in an electric skillet or deep fryer. Give each child a biscuit and have him poke a hole in the center of the biscuit with his finger. Fry in shortening until golden brown. Drain. Place sugar in a paper bag. Add the fried doughnut and shake. You can also add chocolate syrup and sprinkles. Whatever your taste desires.
Drain pineapple and save the juice. Place pineapple in a square casserole dish. Mix flour, sugar and cheese and spread over the pineapple. Mix butter and crackers and spread over pineapple mixture. Pour the saved juice over this and bake at 350° until the topping is brown, about 20 to 30 minutes.
Place all ingredients in a large pot on top of stove. Cook at low temperature for about 4 or 5 hours or until meat is stringy. Mash further with potato masher. If too much liquid, strain. Serve on hard rolls.
Preheat oven to 300°. Put all ingredients in a buttered baking dish and stir to blend. Bake for 3 1/2 hours, stirring 3 times in the first hour of baking so the rice doesn't settle. Good served with whipped cream.
Mix cereals in a large container, then spread out in shallow pan. Melt oleo and add other ingredients. Pour over cereals. Bake at 250° for 1 hour, stirring often.
Combine hamburger, salt, pepper, onion and flour and fry; cook until red is gone. Add soup and stir until hot. Stir in mushrooms and carrots. Add sour cream. Cooked noodles are next and the dish is ready for serving. Can be warmed in oven.
In saucepan, combine sugar, cornstarch and salt. Stir in the reserved liquid, vinegar and butter. Cook and stir until mixture thickens and bubbles. Add the beets; heat through. Serves 4 or 5.
Cream sugar and butter; add eggs and blend. Make a paste of food coloring, vinegar and cocoa, then add to creamed mixture. Sift together remaining dry ingredients and add to creamed mixture, alternating with buttermilk. Add vanilla and blend thoroughly. Pour into 3 greased, floured and paper lined cake pans. Cook at 350° for 35 minutes or until cakes are done. Ice with special Red Velvet Icing.
Beat eggs well. Add sugar and beat until light and fluffy. Add oil and beat again. Sift dry ingredients together and add to mixture alternately with milk and vanilla. Beat again while adding poppy seed. Bake in an angel food cake pan, lightly greased, at 325° for 1 hour and 15 minutes. Serve warm or cool, with or without butter.
Melt margarine. Add marshmallows and melt. Add vanilla. Mix other items together. Grease Bundt pan. Pour melted mixture, while hot, over other mixture. Grease hands liberally to mix together and pack into pan. Cool in refrigerator about 2 hours before turning out of pan. (Dip bottom of filled pan into hot water to help release.) Must use serrated knife to cut. This is a finger-food snack. Keep well wrapped so it doesn't become stale.
In large saucepot, saute zucchini, green pepper, onions, celery, carrots and garlic until tender-crisp. Stir in tomatoes, picante sauce, water, bouillon and cumin. Bring to boil; reduce heat. Cover; simmer 30 minutes, stir occasionally. Stir in olives and beans; simmer until heated. Serve with cashews, cheese and sprouts.
Preheat oven to 375°. In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup rye flour, yeast, dry milk, sugar, caraway seed, salt and ginger; mix well. In saucepan, heat water and oil until warm (120° to 130°). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in sauerkraut, remaining rye flour and enough remaining all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Divide into 2 parts.
Crumble cooled cornbread in large bowl. Add vegetables. Combine mayonnaise, dressing and mustard and toss lightly into cornbread mixture. Chopped egg and cheese cubes may also be added.
In a large bowl, beat the sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs; blend well. Stir in flour, baking soda, cream of tartar and salt; mix well. Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
Saute onions in oil in saucepan for 5 minutes. Measure 2 tablespoons onions and add to meat with other ingredients. Mix thoroughly.
Soften cheese at room temperature. Blend in remaining ingredients. Serve with chips or fresh vegetables.
In small bowl, combine 4 ounce tomato sauce, brown sugar and mustard. Set aside. In large bowl, combine eggs, onions, cracker crumbs, ground chuck, salt and pepper. Add 4 ounces of tomato sauce and mix thoroughly. Place mixture in a microwave ring mold. Spread tomato sauce mixture over top. Cook, uncovered, on High 20 minutes. Let stand, covered, 5 to 10 minutes longer. Makes 6 servings.
Cube ham. Cook potatoes until just done; don't overcook. In large pan, layer potatoes, ham and cheese. Repeat layers. Save some cheese to put around the sides between the pan and potatoes. Cover with milk. Bake at 350° until cheese bubbles and starts to brown.
Cream butter, shortening and peanut butter. Add sugar gradually. Beat in eggs, 1 at a time. Sift dry ingredients and blend in mixture. Stir in chocolate morsels and peanuts. Drop from teaspoon on greased cookie sheet. Bake at 325° for 10 to 15 minutes. Don't overcook. Makes about 12 dozen.
Cook broccoli and drain. Arrange in greased baking dish. Place slices of turkey on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey. Sprinkle with cheese, bread crumbs and melted butter. Bake at 350° for 25 to 30 minutes.
Grease custard cups. Fill 3/4 full and cook 25 minutes at 350°. Let stand 5 to 10 minutes before turning out on top of warmed Chinese noodles. Put heated undiluted mushroom soup on top. Serve with fruit or congealed salad. Serves 7.
Finely chop and cook in margarine the pepper and onion. Cook until bubbly flour and milk. Add 1 1/2 cups cheese, peas, rice, ham and egg to milk mixture. Turn into greased casserole. Sprinkle with 1/4 cup cheese. Bake at 350° for 30 minutes. Serves 12.
Combine first four ingredients in a Dutch oven. Bring to a boil. Cover; reduce heat and simmer 30 minutes. Stir in milk, soups and oleo. Heat thoroughly. Add salt and pepper. Garnish with shredded cheese if desired. Yields 2 1/2 quarts.
Dissolve yeast in 1/2 cup warm water. Cream shortening, and sugar together. Add beaten egg, 2 cups warm water, salt and yeast. Add flour. Put dough in greased bowl and grease on top of dough. Cover and put in refrigerator. When ready to use, take out as needed. Let rise 3 hours. Bake at 400° for 12 to 15 minutes.
Combine crumbs, sugar and butter. Mix well. Press mixture firmly on the bottom and on the sides to within 1-inch of the top of a 9 or 10-inch spring-form pan. Bake at 350° about 8 minutes or until lightly browned.
Shred the lettuce and make a tossed salad with the celery, onion and radishes. Just before serving, chop the corned beef and the eggs. Add beef, eggs and cheese to the tossed salad. Stir in enough Miracle Whip to make moist.
Blend pudding and milk until thick. Blend in Cool Whip. Layer 9 x 13-inch pan alternating graham crackers with pudding. Cover with chocolate frosting, sprinkling graham crackers on top. Refrigerate overnight.
Place cabbage laves in a small amount of water over low heat for several minutes to soften. Mix next 7 ingredients together. Place 1/4 cup of filling on each leaf. Roll up and secure with a toothpick. Place in casserole. Pour soup over rolls and add a little water. Bake at 350° until done.
Heat oven to 450°. Grease 6-cup popover pan or 6 (6 ounce) custard cups generously. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
Cook onions in oleo. Add eggs, sour cream and remaining ingredients. Pour into unbaked pie crust. Bake at 450° for 20 minutes or 325° for 20 minutes. Sprinkle cheese on top before baking.
Grate the raw potatoes very fine. Add other ingredients to the potatoes. Take small portions of dough and fry it in the pan like small pancakes. We eat this with applesauce.
Heat in pot the juice and fruit. Pour in baking dish with 1 stick melted butter. Mix flour, sugar, vanilla and milk to make thin batter; pour evenly over fruit. Bake at 275° until brown or test with toothpick inserted to see if done. Serve warm with ice cream, whipped topping or cream.
Mix sugar, cornstarch, salt and 7 up. Cook until mixture is thick. Add Jello. (Food coloring may be added, if desired.) Place strawberries in baked pie shell. Pour mixture over strawberries and let cool. Serve with whipped topping.
Start heating waffle iron. Stir together flour, baking powder and soda. Combine buttermilk and eggs. Add milk-egg mixture to dry ingredients. Beat with rotary beater just enough to moisten dry ingredients. Stir in salad oil. Bake. Makes 8 waffles.
Mix all ingredients, but flavoring, in saucepan. Bring to a boil; turn heat down, cover and boil for 10 minutes. Add maple flavoring.
Preheat oven to 350°. Grease and lightly flour 3 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. In medium bowl, combine flour, baking powder and salt; set aside.
Remove seeds and chop jalapeno pepper. Stir together all ingredients. Place in a buttered 9x13-inch pan.
Cook spirals; drain. Rinse well with cold water. Brown meat; drain. Add taco seasoning and mix well. Cool. In large bowl, mix rotini, green pepper, onion, cheese, tomatoes and lettuce. Chill. Just before serving, stir in meat and French dressing. Toss.
Chop beef in food processor; place 1/2 of beef in bowl. Add softened cream cheese, Worcestershire sauce, Accent and onion. Blend well. Shape into ball; coat with remaining beef.
Combine flour with 1 1/4 cups sugar. Beat egg yolks and gradually add milk. Combine flour mixture and egg mixture. Cook on medium heat until thoroughly heated. Caramelize 3/4 cup sugar in iron skillet. Add milk mixture to the caramelized sugar, stirring constantly in skillet. Cook until thick. Add butter and vanilla. Place in baked pie shell. Top with meringue and bake.
Brown sausage with onion, salt and pepper. Drain all grease. Cut up (sliver) cabbage over sausage and onion. Steam until cabbage is slightly crunchy (10 minutes). In separate skillet, scramble 6 eggs in small amount of margarine; salt and pepper. Place scrambled eggs over cabbage, sausage and onions and serve immediately with hot biscuits.
Melt butter in a 9 x 13-inch baking pan. Make batter of all dry ingredients. Pour over melted butter. Do not stir! Pour fruit with juice evenly over other ingredients in pan. Bake in preheated 350° oven approximately 1 hour until golden brown.
Cook noodles and drain. Brown meat and add soup and cream cheese. Mix with noodles and corn. Pour into buttered 9 x 13-inch casserole. Bake at 350° for 1 hour.
Combine vegetables in a large bowl and set aside. Combine remaining ingredients. Stir until sugar dissolves. Pour marinade over vegetable mixture and toss well. Chill at least 12 hours. Yields 10 to 12 servings.
Combine the hot water and vanilla in a small bowl; stir well. Combine the sugar and cinnamon; stir well. Brush both sides of tortillas with margarine; brush each side with water mixture and sprinkle each side with sugar mixture. Place on a wire rack in a jelly roll pan. Bake at 400° for 6 1/2 minutes or until lightly browned. Serves 4.
Spray a 10-inch tube pan or 13 x 9 x 2-inch baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside. In large bowl, combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking oil, cinnamon and 1/2 cup water. Beat with an electric mixer on low speed for 4 minutes. Pour into prepared pan. Bake in a 350° oven for 40 to 50 minutes for tube pan and 35 to 40 minutes for sheet pan or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from tube pan, if using; cool completely. Drizzle icings over cake. Makes 12 servings.
Brown ground beef and drain excess fat. Add spaghetti sauce, water, salt, seasoning and sugar. Cover and simmer 10 minutes. In a 9 x 13-inch casserole or lasagne pan, layer 1/3 of sauce, 1/2 of uncooked lasagne pieces, 1 cup cottage cheese and 1/3 of Mozzarella. Repeat layers, ending with sauce and remaining Mozzarella and Parmesan cheeses. Cover with foil. Bake in 350° oven for 55 to 60 minutes. Remove foil and let stand 10 minutes before serving. Makes 8 to 10 servings.
Combine carrots, green pepper and onion in a large bowl. Combine remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Pour over vegetables. Chill thoroughly. Serve cold.
Cook carrots with 1/2 teaspoon salt in a small amount of water until tender; drain. Combine carrots and oleo in blender and blend until smooth. Add eggs, sugar, flour, baking powder and vanilla; blend well. Spoon mixture into a greased casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
Cream together first 4 ingredients. Add next 10 ingredients. Stir together good. Drop on greased cookie sheet. Bake 10 to 15 minutes at 350°. Makes about 4 dozen, maybe more.
Start with layer of cake in bottom of bowl, then add layers in this order: 1 layer pudding, 1 layer pineapple, 1 layer pie filling and 1 layer Cool Whip.
Dissolve jello, marshmallows and cream cheese in 2 cups boiling water. Let stand until it begins to thicken. (You have to work with the cream cheese a bit.) Add balance of ingredients and mix well. Pour into mold and refrigerate until set.
Cream sugar, margarine, oil, eggs and vanilla. Add remaining ingredients and mix well. Make into small balls and flatten with glass dipped in sugar. Bake at 375 degrees for 10 minutes.
Cook chicken until cooked thoroughly. Retain chicken broth. Boil spaghetti in chicken broth until tender. Do not rinse. Saute onion and pepper in margarine.
Preheat oven to 325°. Line jellyroll pan with foil; grease foil. In a small saucepan over medium heat, combine honey, butter or margarine and 1/2 teaspoon cinnamon; bring to boil. Cook 2 minutes, stirring constantly. Measure nuts into a medium bowl. Pour honey mixture over nuts; stir until evenly coated. Spread on prepared pan. Bake 10 to 15 minutes, or until nuts are glazed and lightly browned. Do not allow nuts to burn. Cool in pan 20 to 30 minutes. Remove foil.
Warm marmalade in microwave; spread on pie shell. Mix sherbet and yogurt together. Put into pie shell, cover and freeze. Take out of freezer 10 to 15 minutes before serving. Garnish with fresh blueberries or fruit of choice. Quick and easy to make ahead.
In a 3-quart saucepan, bring salted water to a boil. Add pasta. Cook 11 minutes. Drain and return pasta to saucepan. Melt butter in large skillet over medium heat. Add garlic, green onions, zucchini and mushrooms. Saute 2 minutes. Add tomatoes, basil, salt and pepper. Simmer 3 to 4 minutes. Add vegetables and cheese to pasta. Gently sprinkle with parsley. Serves 4.
Peel and cut potatoes into 2-inch pieces. Put into saucepan and cover with water. Cook until tender and then drain off the water. Combine melted butter and parsley. Pour over the potatoes and toss until well coated. Season with salt and pepper. Makes 6 to 8 servings.
Mix all ingredients together. Put in casserole. Bake for 1 hour in 350° oven.
Brown ground beef. Mix nacho cheese soup and water. Pour soup mix over beef and top with Tater Tots. Bake until Tater Tots are brown.