HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat and drain. Add seasoning and water. Put meat into large flour shells and roll. Put in greased 1-by-inch layer pan. Put 1/2 of cheese on top of burrito and pour enchilada sauce over top. Bake at 350° for 15 minutes. Top with lettuce, tomatoes, onions, black or green olives and other half of cheese.
Prepare potatoes as directed, except reduce water to 1 1/4 cups; cool slightly. Stir in egg. Brown ground beef and onion; pour off excess fat. Stir beef into potatoes. Cut tops from peppers and remove seeds: simmer in small amount of water for 5 minutes; drain. Spoon potato filling into peppers and dot with butter. Bake at 350° for 20 to 30 minutes. Serve with tomato sauce. Makes 5 to 6 servings.
Put sauce and cheese on muffin. Place in toaster oven until cheese melts and brown. Sprinkle on oregano before eating.
Mix baking mix, cornmeal and sugar in bowl. Add eggs and milk; beat until blended. Pour into hot skillet with 1/4 stick of butter. Bake at 350° for 30 to 35 minutes. Tastes a lot like Maire Callenders.
Cut cake in half lengthwise. Place slice on board. Slice ice cream and place on cake. Cover with slice of cake. Cover completely with stiffly beaten egg whites to which sugar and vanilla have been added. Bake in a 450° oven about 4 to 5 minutes. Serve at once.
Mix soup, salsa and chicken. Heat slowly. Serve over chips. Top with onions and olives.
Heat oven to 350°. Blend flour, butter and confectioners sugar thoroughly. Press evenly in square 8 x 8-inch pan, building up 1/2-inch sides. Bake 20 minutes. Beat the rest of the ingredients together. Pour over crust and bake about 25 minutes more. Cool well. Cut into squares.
Brown onion, celery and green pepper in butter until tender. Add all other ingredients, including spaghetti, and mix well (except cheese). Put into greased casserole dish and top with cheese. Bake at 350°, uncovered, for 30 minutes or until cheese has melted and is bubbling.
Mix cream and eggs. Add flour, salt and pepper in bowl. Whip good. Add butter. Put cheese and crumbled bacon in bottom of unbaked pie shell. Slowly pour egg mixture over cheese and bacon. Bake 30 minutes at 375°.
Coat 2-quart (9 x 13) baking dish with cooking spray or Crisco. Add potatoes and some onion. Dissolve bouillon in hot water and pour 1/2 cup over potatoes. Combine meat, taco seasoning, milk, 1/4 cup salsa, oats, egg and remaining onion. Mix well and pour over potatoes. Combine remaining 1 cup salsa and broth. Pour over meat mixture. Bake, uncovered, at 350° for approximately 1 hour.
Cook carrots until crisp-tender and drain. Add onion and green pepper. Mix remaining ingredients in a saucepan and heat just enough to dissolve sugar and mix well. Pour over carrot mixture and refrigerate. Keeps several days and gets better with age.
Mix together the ingredients in bowl. Using vegetable cooking oil spray a pie plate. Pour clam mixture into the pie plate. Bake at 325° for 45 minutes. Makes two generous servings.
Cream butter and sugar. Add egg and combine all other ingredients. Mix well. Drop by teaspoonful onto ungreased baking sheet. Top with cherry halves and bake at 350° for 12 minutes.
Mix Bisquick, salt, poultry seasoning and paprika together. Dip chicken in milk, then in seasoning mixture. Drizzle melted butter over chicken. Bake at 375° uncovered for 45 minutes. This mixture will cover 8 chicken breasts.
Fry salt pork. Remove, then add flour. Stir until browned. Add water, stirring constantly until thick. Put eggs in, then add water.
Combine all ingredients, except whipped cream and strawberries. Mix well; chill. Fold in whipped cream and strawberries if desired. Chill again. Serve.
Empty all boxes in a mixing bowl. Add Parkay (or butter), cream cheese and water. Blend on medium speed of mixer until fluffy. Blend well for about a minute. Set aside.
Mix together and drop from a teaspoon onto a foil-lined cookie sheet. Depress slightly. Bake at 350° for 10 minutes. Makes 1 to 2 dozen cookies.
Slice French bread lengthwise. Spread margarine evenly over two sides. Place in 350° oven for 10 to 15 minutes. Meanwhile mix mayonnaise and Parmesan in bowl. Remove bread from oven and spread mixture over two halves. Place under broiler until bubbly and golden brown. Cut into thin triangles and serve.
Cover potatoes with water and cook until soft. Mash and add remaining ingredients. If it's too thick, add milk.
Mix first 3 ingredients together. Add remaining ingredients. Mix well. Refrigerate overnight, stirring occasionally.
Wash chicken and pat dry. Arrange chicken in a lightly greased 13 x 9-inch baking dish. Mix soup and wine; spoon over cheese slices placed on top of chicken. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, in a preheated 350° oven for 45 to 55 minutes.
Beat eggs; add sugar gradually. Add pumpkin, water and oil and beat thoroughly. Add dry ingredients; mix until blended. Bake in 3 loaf pans at 350° for 1 hour. Freezes well.
Bake at 350°. Mix mashed pumpkin and remainder of ingredients together. Pour into a 9-inch pie crust and bake until firm.
Place cooked broccoli in greased baking dish. Blend soup, milk and cheese, heating until cheese is melted.	Pour over broccoli. Top with crumbs. Bake at 350° for 30 minutes or until bubbly.
Preheat oven to 325°. Dissolve gelatin in water. Set aside. Empty contents of cake mix into large mixing bowl. Add oil and flavoring. Add eggs, one at a time, beating well after each addition. Add gelatin mixture and continue beating batter until it is well mixed. Use a 9-inch tube pan. Put two layers of waxed paper in bottom. Grease the tube and sides of pan and dust lightly with flour. Bake for 1 hour and 10 minutes. Remove from pan immediately with spatula and glaze with the following, which you have mixed while cake is baking. This is a very moist cake and freezes well.
Mix bread crumbs, 1 tablespoon Parmesan cheese and 1 tablespoon butter. Combine onions, peppers, stock and 1 tablespoon butter in pan. Cover and cook over medium heat until limp. Add mushrooms and garlic; cook, uncovered, until all the liquid has evaporated.
Saute onions and sliced mushrooms in butter; drain. Add all other ingredients (except soup and sour cream). Brown 5 minutes. Then add soup. Simmer 10 minutes. Stir in sour cream. Serve over rice or noodles.
Cook squash until tender. Drain and mash. Add remaining ingredients. Mix and top with buttered cracker crumbs. Bake at 350° until heated thoroughly.
Mix together sugar, salt and mustard. Add beaten eggs and mix well. Add vinegar, water and milk. Cook in double boiler until thick and creamy. Makes 2 cups.
Line bottom of 9 x 13-inch pan with Doritos. Place chicken on top of Doritos. Mix soups, broth, Ro-Tel and onion together. Alternate soup mixture, cheese and Doritos. Top with cheese. Bake at 350° for 30 minutes, uncovered.
Combine all ingredients except butter and the 1/2 cup cracker crumbs. Pour into 1 1/2-quart casserole. Top with the remaining cracker crumbs which have been mixed with the butter. Bake at 350° for 1 hour or until knife inserted halfway to center comes out clean. Makes 6 servings.
Combine sugar, flour, soda, salt, and cocoa. Mix well, add water and stir until smooth. Add vanilla and mayonnaise. Bake at 350 degrees until lightly brown and separating from sides a little.
Brown the ground chuck and onion; drain well. Add the spaghetti sauce or tomato sauce. Add the Italian seasoning, garlic salt and oregano to taste. Simmer all ingredients 1 hour or more.
Cut veal in 2-inch cubes. Dredge with seasoned flour, minced onion and garlic. Cook veal, onion and garlic in fat until browned; add remaining ingredients. Turn into casserole, cover and bake 2 hours at 350°.
Rub steak with garlic; sprinkle with 1 teaspoon salt and the pepper. Cut meat crosswise into 4 to 6 serving pieces. In large skillet, cook bacon. Drain bacon; reserve 2 tablespoons drippings in skillet. Place slice of bacon on each piece of meat; roll up and secure with wooden picks. Coat rolls with flour. Brown rolls in the reserved bacon drippings over medium heat. Stir together remaining ingredients; pour over meat. Cover tightly; simmer 45 to 60 minutes or until tender. Place rolls on warm platter; remove wooden picks. Heat sauce to boiling, stirring constantly. Pour over rolls. Makes 4 to 6 servings.
Saute onion in margarine. Put in bottom of a 9 x 12-inch baking dish. Cover with rice evenly and then pour soups over rice. Dump mushrooms in middle. Bake at 325° for 1 hour.
Combine sugar, Crisco oil and eggs. Beat at medium speed for 2 minutes. Sift dry ingredients 2 to 3 times. Add to egg mixture and beat 1 to 2 minutes. Add grated carrots; beat 1 minute. Spread in a greased and floured pan, 13 x 9 x 2-inch. Bake at 300° for 1 hour. Frost with Cream Cheese Frosting (recipe follows).
In large bowl combine red and yellow pepper, chopped tomatoes, green onion, black beans and white beans. Stir gently to combine. Set aside.
Blend sour cream and cream cheese with mixer until smooth. Add other ingredients, mixing well with large spoon. Chill thoroughly.
Slice rolls in half. Fill as desired with mix. Wrap each roll individually in foil. These freeze well. Heat if desired: fresh, 350° for 1/2 hour; frozen, 375° for 1/2 hour.
Preheat oven to 350°. Combine cream cheese and milk. Blend until smooth. Stir in chipped beef, onion, green pepper, garlic, pepper and ginger. Fold in sour cream. Pour into baking dish. Saute nuts in butter until thoroughly glazed. Sprinkle nuts over beef mixture. Bake 20 to 25 minutes or until heated through. Serve hot with crackers.
Put everything in ungreased 9 x 13-inch pan. Mix with fork. Mix well. Bake for 45 to 50 minutes at 350°. Cool. Sprinkle with powdered sugar or serve with whipped topping or ice cream.
Combine first six ingredients.	Spoon into prepared pie crust. Cover with top crust. Seal top crust by pressing with fork all the way around edge of crust. Slit top crust and brush with beaten egg. Bake at 375° for 40 minutes. Cool 10 minutes.
Combine milk, cream cheese and lemon juice until smooth with blender. Pour into graham cracker crust and chill in refrigerator for 1 hour. Pour 1 can of cherry pie filling on top.
Sift together in large bowl the first 4 ingredients. Add shortening, milk and vanilla. Beat vigorously by hand or with electric mixer. Add 3 large egg whites. Beat 2 minutes longer. Pour into 2 (8 or 9-inch) greased and floured round pans. Bake for 25 to 30 minutes at 350°. Cool and ice with Browned Butter Icing.
Saute margarine and onions in skillet. Add to hash browns (frozen). Mix with soup and sour cream and spread in a 9 x 13-inch buttered casserole dish. Mix cheese and corn flakes and sprinkle over top. Bake at 350° for 45 minutes.
Cook first 3 ingredients in frying pan until done. Drain off liquid and put in a baking dish or pan. Then add remaining ingredients. Stir and top with grated cheese. Bake at 350° until the cheese melts, usually about 15 minutes. If you want to you can make ahead of time and while the cheese is melting it will get warm.
Combine flour, sugar and butter, work into fine crumbs. Keep out 1 1/2 cups for topping. Mix water, molasses and soda. Add remaining crumbs and mix well until batter is thin. Pour in pan that is greased and floured. Sprinkle the 1 1/2 cups of crumbs on top and bake at 350° for 45 minutes.
Break angel food cake off in bite size pieces. Drop in 9 x 13-inch glass dish. Make sure bottom is covered. In a bowl, mix jello with hot water. When dissolved, add cold water. Stir in strawberries, then pour over angel food cake evenly. Make sure cake is covered. Put into refrigerator until set (may set overnight). Top with Cool Whip.
Cream sugar and margarine. Add eggs, one at a time. Mix dry ingredients together. Add to creamed mixture, alternating with milk. Add vanilla and pour into a greased and floured tube pan. Bake at 325° for 45 minutes.
Brown hamburger meat. Add onion and cook until it is transparent. Add Italian seasoning, chili powder and minced garlic. Stir into hamburger and onion mixture. Then add tomato sauce. Stir. Simmer for 20 minutes.
Brown beef in skillet with onion, 1 teaspoon oregano, salt and pepper; stir in catsup, pizza sauce, soups, brown sugar and mushrooms. Simmer until blended. Place noodles in greased casserole; stir in beef mixture. Sprinkle with cheese and remaining oregano. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease bottom only of 2 loaf pans. Combine all ingredients in large mixing bowl and beat at medium speed until well mixed (2 to 3 minutes), scraping bowl often. Pour into prepared loaf pans and bake for 45 minutes. Glaze if desired.
To make sauce, cook onion in butter until tender, but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
Place flour, salt and baking powder in mixing bowl. Add shortening and mix well. Add lukewarm water and blend well. Turn out on lightly floured board and knead at least 50 strokes. Divide into 12 equal sized pieces and form into balls. Cover with a cloth and let stand 15 minutes. Roll each ball into a round tortilla, about 8 inches in diameter. Cook on moderately hot iron grill, ungreased, turning once.
Fry all the sausage; mix all ingredients. Top with bacon slices. Bake at 350° for 1 1/2 to 2 hours.
Combine meat, onion, rice, milk and seasoning. Mix well. Cut ends off zucchini. With apple corer, scoop out centers, reserving them for sauce. Fill zucchini loosely with meat mixture. Heat tomato sauce in skillet. Lay stuffed zucchini in sauce and add zucchini centers and any left over meat mixture. Simmer uncovered 1 hour or until rice is tender, stirring sauce occasionally. Serve with sauce.
Dissolve gelatin in hot water. Add cold water. Fold in pineapple, apple, nuts and cranberry sauce. Pour into mold. Chill until firm. Mix sour cream and mayonnaise; place in center of mold.
Bake at 450° for 30 minutes. Remove and add 1 cup grated cheese (if you like cheese) to top and bake at 350° for another 20 to 30 minutes.
Beat egg whites until nearly stiff. Slowly add sugar, baking powder, salt and vanilla. Continue beating until stiff. Fold in Ritz cracker crumbs and pecans. Pour in greased and floured 9-inch pie pan. Bake at 350° for 30 minutes. Cool and top with Cool Whip with Nestle Quik (about 3 or 4 tablespoons) mixed in Cool Whip. May also use ice cream, if desired.
Boil chicken and remove from bone. Saute onion and pepper in margarine. Cook spaghetti in chicken broth and drain; reserve about a cup of broth. Mix all ingredients well and bake in covered casserole dish at 350° for 35 to 40 minutes.
Slice eggplant 1/2-inch thick, leaving skin on. Arrange slices in a 13 x 9 x 2-inch casserole dish. Layer onion, green peppers and tomato slices. Sprinkle salt, pepper and flour on top. Dot with butter and sprinkle with Parmesan. Top with Mozzarella. Cover top lightly with foil and bake at 375° for 30 to 45 minutes or until eggplant is done.
Take a couple of eggs and crack them. Then scramble them up with some milk. Put bread in eggs until covered. Put on griddle until cooked. Cut up and pour on syrup, then eat.
Bake cake in a 9 x 13-inch pan. Cool. Mix pudding, cream cheese and milk together. Cool in refrigerator until thick and easy to spread. Spoon pudding mixture over cake. Sprinkle crushed pineapple over pudding. Spread Cool Whip over pineapple. Sprinkle on coconut and nuts.
Combine chicken, celery and almonds with mayonnaise. Add onion, salt, monosodium glutamate and lemon juice that have been mixed together. Put in a 2-quart casserole. Top with potato chips and Cheddar cheese. Bake 20 minutes at 400°. Serves 6.
Cook rice and broccoli according to package directions and set aside. Saute onions and celery in butter. Simmer until blended. Fold in rice and broccoli. Bake, uncovered, for 40 to 50 minutes at 325°.
Mix soup, cheese, pimiento, salt and mushroom stems and pieces. Gradually stir in cream and potatoes. Pour into a shallow baking dish. Top with 1/2 cup grated cheese. Cover and bake 1 hour at 350°.
Mix together meat and bread crumbs. Add milk, soup mix, onion and salt. Beat eggs, then add to meat mixture. Cover with foil. Bake at 350° for 45 minutes.
Cook onion in margarine until nearly done. Add can of tomatoes with green chilies and heat. In top of double boiler, melt Velveeta and add tomato mixture. Heat together. Can be served from double boiler or from chafing dish. Must be kept hot. Dip with large Fritos.
Brown hamburger meat and onion; drain. Stir in seasonings and tomato sauce; simmer 20 minutes. Prepare noodles and drain. Put meat mixture in bottom of pan first, then noodles, then cheese; repeat. Bake 30 minutes at 350°.
In a heavy saucepan, combine the sugar and heavy cream. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer for 10 minutes without stirring. Remove from heat and stir in chocolate, butter and vanilla, continuing to stir until chocolate and butter melt. Turn into a bowl and cool to room temperature, stirring occasionally. Refrigerate, stirring frequently until thickened and of a good spreading consistency. Use to frost a cake before the frosting sets completely.
Cream softened butter or margarine with sugar. Add flour. Add eggs, one at a time, beating well after each. Drain juice from pineapple and add pineapple and cream to mixture. Mix well. Pour into 2 (9-inch) unbaked pie shells. Bake at 350° for an hour.
Marinate chicken breast halves, garlic, ginger, sesame oil and soy sauce for several hours in refrigerator.
Cook rice as directed. Rinse and put in heavy large saucepan. Add other ingredients except Cool Whip and nutmeg. Cook until it starts to bubble (stir constantly and do not let it boil hard) on high heat. Cook 1 minute after it starts to bubble. Remove from heat. Cover in refrigerator with nutmeg sprinkled on top. Serve with spoonful of Cool Whip on top. This will thicken as it cools in refrigerator.
Mix all ingredients together. Refrigerate at least 6 hours. Garnish with cilantro and serve with tortilla chips. Yields approximately 3 1/2 cups.
Heat on low, eggs, lemon juice, sugar, margarine and marshmallows until melted. Stir well and cool. Add whipping cream (unwhipped), almonds, bananas, pineapple, oranges and fruit cocktail. Mix well and let sit at least 12 hours.
Cut Crisco in flour. Add milk. Work to make soft dough. Knead dough gently on floured surface. Roll to 1/2-inch thickness cut and place on greased baking sheet. Bake 10 to 12 minutes at 475° or until golden brown. Brush with cooking oil while hot.
Combine sugar, cream and butter. Boil to soft ball stage (234°). Remove from heat. Cool. Beat until creamy. Add nuts, fruit and coconut. Beat until mixture holds its shape. Pour into buttered pan. Cut into squares.
Cut shortening into dry ingredients and reserve 1/2 cup crumb mixture. Add the egg, sorghum, sour milk and soda. Mix and beat well. Pour into prepared pan (13 x 9 x 2-inch). Cut 1 tablespoon of butter into reserved crumb mix and sprinkle over top of batter. Cook at 350° for 40 minutes.
Mix all ingredients together; form ball. Roll and cut like biscuits. Bake at 425° until brown.
In a bowl put thinly sliced rhubarb. Cover with cold water for 1 minute. Drain. In another bowl, mix flour, egg yolks, sugar and butter. Beat well. Add rhubarb and put in 1 unbaked pie shell. Bake until done. Then cover with meringue. Return to oven and bake until brown. Bake pie 30 minutes at 350°.
Heat juices in a pan until bubbly; add cheese a little at a time. Remove to fondue pot. Use French bread for dipping.
Mix all together and add enough mayonnaise to form into ball. Roll in chopped nuts. Serve with crackers.
Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick; season to taste. Add beets. Heat thoroughly.
Sprinkle salt and pepper over duck. Heat butter and sauce. Place on broiler rack. Brush with butter mixture every 5 minutes. Broil about 30 minutes. Pour remaining glaze over duck when done.
Simmer all together for 2 hours, uncovered. Remove bones, veggies, peppercorns, etc.; strain. Let cool thoroughly in refrigerator; remove fat. This freezes well.
Put all ingredients in a casserole. Mix together. Top with bread crumbs and sliced almonds. Bake at 350° for 25 minutes.
Preheat oven to 350°. In a large bowl, blend together egg, butter and water. Stir in stuffing crumbs, sauce mix packet and cheese until well blended. Press and shape into 1-inch balls. Place on greased baking sheet and bake 12 minutes or until golden brown. Serve warm. Makes approximately 3 dozen balls. May be baked ahead, then refrigerated or frozen. Reheat to serve.
Brown first 2 ingredients in a heavy saucepan. While this is browning, heat 2 cups sugar and 1 cup milk together. Add to browned sugar and butter. Cook about 3 minutes to the soft ball stage. Cool slightly, then beat to spreading consistency.
Put all ingredients in large mixer bowl. Beat until smooth, about 3 minutes. Pour batter into tube pan that is well-greased and floured. Bake in oven at 350° for 45 to 50 minutes or until done. Sprinkle with powdered sugar if so desired.
Cut the tofu into 1/4-inch cubes. In a bowl, combine the yogurt and tofu. This is one of the few ways to make the strange consistency of firm or extra firm tofu palatable.
Put flour, sugar, baking soda, cocoa and salt in bowl and blend. Add oil and buttermilk. Beat slowly and add 2 eggs. Beat well and add boiling water. Bake at 350° for 35 minutes in 13 x 9-inch pan (cupcakes 12 minutes). Batter will be very thin.
Melt margarine and mix in stuffing. Line a long casserole dish with stuffing, saving a little for topping. In a mixing bowl mix rest of ingredients. Pour into casserole over stuffing. Sprinkle rest of stuffing on top. Bake at 350° for 30 minutes. Makes 1 large or 2 small casseroles.
Sift all dry ingredients into mixing bowl. Add shortening and 3/4 cup milk. Beat vigorously. Add 1/2 cup milk, eggs and vanilla. Mix thoroughly for 2 minutes. Pour into 3 cake pans (greased and floured). Bake 25 or 30 minutes in 350° oven.
Brown hamburger and drain well. Add refried beans and water. Mix and let simmer on low heat for 15 minutes. Place the tortilla chips in a 9 x 12-inch pan. Sprinkle the meat and bean mixture over the chips. Cover with cheese. Sprinkle tomato, pepper and onion over top. Bake at 350° for 15 minutes or until the cheese is melted. Serve with sour cream and salsa.
Mix together quick oats, wheat germ, coconut, cinnamon and brown sugar. Add the honey and mix with fingers. Add oil and vanilla and mix. Spread on an ungreased cookie sheet. Bake at 325° for 20 minutes.
Toss chicken with marinade in a non-aluminum bowl. Cover and refrigerate at least 1 hour or up to 1 day.
Cream margarine, add sugar; beat. Add egg; beat. Add nuts, flour and vanilla; mix well. Spread 2/3 of batter in 9 x 9-inch pan. Spread about 1/4 inch of any filling over batter, then spoon remaining batter randomly over filling. Bake for 10 minutes in 350° oven. Cool. Cut in squares and sprinkle with confectioners sugar.
Blend all ingredients together except Milky Ways. If cookie dough is too sticky, add a little more flour. Wrap just enough cookie dough around each candy to cover completely. Place on greased cookie sheet and bake in a 350° oven until they look almost done (approximately 8 minutes). Leave on cookie sheet until set. Makes 4 to 5 dozen cookies.
Mix soup, sour cream and sherry. Pour over meat. Saute mushrooms and put on top of sauce. Bake 1 1/2 hours at 325°.
Sieve the flour and salt; put the butter over and knead very well. Put water over the mixture 1 tablespoon after the other and knead until you have a playable dough. Leave the dough to rest for half an hour. Make 12 equal pieces of the dough. Roll each piece to 13 x 9-inch. Grease 13 x 9-inch glass pan with butter. Put 6 rolling pieces over the other, spreading butter between each piece before putting the other piece over. Spread the top of the sixth piece with butter, then spread the filling over and put the other 6 pieces, repeating the same procedure. Spread the top with butter; cut the baklava into triangles, then bake in 300° oven for 1 hour and 15 minutes or until the top becomes red in colour. Take the Baklava out, spread with generous amount of sugar syrup and serve.