HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate chicken 10 minutes in lime juice, oil, chili powder, garlic, salt and pepper. Saute chicken, onion and green pepper until chicken is done. Heat tortillas according to package directions. Fill tortilla with chicken mixture, cheese, salsa and sour cream; fold or roll (the meat mixture can be wrapped in foil to cook on the grill over medium hot coals).
Cream together cream cheese, margarine and powdered sugar. Mix together pudding, milk and Cool Whip. Add to creamed mixture and mix well. Crush Oreos. Using a 12 to 14-inch high flower pot (plastic), layer Oreo and mixture. Begin and end with Oreos. Place plastic flower in middle of pot and fool people with edible dirt.
Preheat oven to 350°. In a large mixing bowl, mix all ingredients except half the butter and the cornflakes. Place into a 9x13-inch baking dish and pat down. Sprinkle with the crushed cornflakes over the potatoes. Pour the remaining butter over the cornflakes. Bake, uncovered, for one hour. Yield: 8-10 servings.
Boil chicken in salted water until tender. Skin, debone and cut into small pieces. Mix dry ingredients. Add water; mix until dry ingredients are moistened. Roll on floured board thin as possible. Cut in strips. Drop in boiling chicken broth; simmer for about 20 minutes, or until dumplings are tender. Add chicken; set aside until ready to serve.
Soak game in water and baking soda overnight in the refrigerator to remove the "gamey" taste. Salt and pepper the roast and set aside. Fry	the bacon in	a Dutch oven large enough to accommodate your roast. Remove bacon to drain and set aside, reserving drippings. Flour the roast and brown on all sides in the large roasting pan. Surround with onions, potatoes, carrots,	apples	and cooked bacon. Add one inch of water. Add herbs.	Cover and cook at 350° for 1 to 2 hours.* Thicken pan juices with a little flour if desired.
Spread softened cream cheese in a 9 x 13-inch baking dish sprayed with Pam. Mix hamburger meat with salsa and picante sauce. Cook a little. Pour hamburger mixture over cream cheese. Spread cheese over hamburger mixture and bake at 350° for 20 to 30 minutes. Serve over crushed Tostitos chips or use for a dip with the chips.
Cut open banana peppers long way. Dice jalapeno peppers real small; mix with cheese. Stuff banana peppers with cheese and jalapeno peppers. Melt cheese in oven.
Pour cold water in bowl and add gelatine; soak. Mix cocoa and boiling water. Add to gelatine and stir well. Add the slightly beaten egg yolks, 1/2 cup sugar, salt and vanilla. Cool. Beat the egg whites until start getting stiff, then gradually add 1/2 cup sugar, continuing to beat until stiff peaks are formed. When egg yolk mixture starts to thicken, add to egg white mixture. Fill baked pie shell and chill. Just before serving, spread with a not too thick coating of whipped cream. This is for a 9-inch pie.
Drain beans. Place in bowl; add green pepper, celery and onion. Mix oil and vinegar with sugar, salt and black pepper. Pour over bean mixture and toss. Refrigerate (covered). Serves 10.
Blend soup, mushrooms and Worcestershire sauce. Place chicken breasts into casserole dish and pour mixture over them. Place plastic wrap over dish and cook in microwave for 10 minutes. Turn and cook 10 minutes more or until done. Blend in sour cream. Serve over rice or noodles. Makes 6 servings.
Combine ingredients. Beat well. Bake at 350° until tester inserted in center comes out clean.
Peel eggs; cut in half. Remove yolks and throw away. Peel baked potato and mash with fork. Add mayonnaise, mustard, salt and pepper. Mix well. Spoon into eggs. Sprinkle with paprika.
Butter side of heavy 2-quart saucepan. Combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly, until sugars are dissolved and mixture comes to a boiling point, then cook to a soft ball stage (238°) or tested in cold water, stirring only if necessary. Remove from heat. Cool to lukewarm without stirring. Add vanilla and nuts; beat until very thick. Pour into buttered pan. Cut when cool.
Melt butter in a 9 x 13-inch pan. Add ingredients in layers in order listed. Bake at 350° for 30 minutes. Cool; cut into squares.
Mix Jell-O, pineapple and cream cheese; let set until smooth. Add marshmallows and walnuts. Let it cool. Whip the cream and add to this mixture. Let set several hours until ready to serve.
Melt butter in saucepan; set aside to cool. Beat eggs well. Add sugar and butter and mix well. Add flour, coconut and milk, stirring until well blended. Pour into 2 greased 9-inch pie plates. Bake at 350° for 35 minutes. Crust forms while baking.
In large bowl, beat eggs until light and fluffy; add sugar, cinnamon and nutmeg. Stir in milk, blending well. Gradually stir in orange juice. Serve in small mugs or cups; sprinkle each serving with a little grated orange peel and a dash of nutmeg. Yields 24 cups.
Mix jello with boiling water; let partially set. Pour milk in shallow pan and place in freezer until crystals form throughout, then pour into bowl and beat until soft peaks form. Add lemon juice, beating until stiff peaks form. Fold jello into whipped milk; stir in strawberries. Pour into pie crust. Refrigerate at least 1 hour before eating.
Cook macaroni as directed. Mix up 1/2 stick butter while still hot. Add 1 can Carnation milk, eggs, milk and 1/2 cup grated mild cheese. Spread remaining cheese on top. Bake at 375° for 20 minutes.
Peel and seed cucumbers. Dice them. Put onion and cucumbers in butter in frypan. Saute 8 to 10 minutes. Add chicken broth. Cover and simmer 15 minutes. Put in blender with dill, curry powder and cream. Blend until smooth. Add salt and pepper to taste. Put in saucepan and heat just to boiling point (don't continue to let boil).
Mix together all ingredients except corn chips and cheese. In 3-quart casserole, layer corn chips, soup mixture and cheese in that order. Make two layers. Bake 30 minutes at 350°. Serves 8 to 10.
Put all ingredients into a large pan (Dutch oven) and cover with water. Bring to boil and simmer until vegetables are tender. Garnish with Parmesan cheese, if you like.
In a large mixer bowl, beat butter until softened. Add sugar and beat until fluffy. Add water and vanilla and beat well. Stir in flour and nuts.
Mix all and chill. Thirty minutes before serving, mix 1 small carton of sour cream with 1 package of cream cheese. Stir into salad and chill until serving time.
Toast bread slices; trim crust. Melt 3 tablespoons butter in a small skillet over low heat. Add cinnamon, confectioners sugar and if desired, a grating of nutmeg. Cook for about a minute after it bubbles, stirring constantly. Spread on one side of the toast and run under the broiler for about 30 seconds, until a glossy crust forms. Watch that toast doesn't burn.
Mix mayonnaise and mustard. Split muffins and toast. Spread with mayonnaise mixture. Mix the rest of the mayonnaise mix, crab and Worcestershire sauce; spread over muffins. Sprinkle with 1 tablespoon of cheese. Broil about 3 inches from heat until cheese is melted.
Brown the turkey and onion together in a large skillet. Add the next 6 ingredients and bring to a boil, then lower heat and simmer for 15 minutes, stirring occasionally. Put the remaining ingredients in bowls.
Put soup and 1 can water in a rectangular cake pan. Peel potatoes and carrots; cut into large chunks. Cut onion into 4 sections. Cut meat into strips; combine everything in a cake pan and sprinkle basil leaves on top. Cover and bake at 350° for 2 hours.
Microwave the white sugar and white corn syrup on High for 4 minutes. Using a wooden spoon, stir in peanuts and microwave 3 1/2 minutes. Add butter and vanilla. Microwave 1 1/2 minutes. Stir. Add baking soda and mix well. Pour into prepared baking sheet and spread to desired thickness. Let cool completely. Lightly bang baking sheet on countertop to break up the candy.
Put the 2 quarts of sherbet in a large punch bowl; let stand at room temperature. Just before serving when sherbet is soft, add the 7-Up and stir several times. Makes 50 generous servings.
Cream butter and Crisco; add sugar. Add eggs, marmalade and cooked potato. Sift flour, salt, soda and baking powder. Add flour mixture alternately with orange juice. Stir in chopped pecans. Put in 2 greased loaf pans. Bake covered for 20 minutes in 350° oven. Uncover and bake 35 minutes.
Make sure chicken is cooked completely. Mix chicken, celery, onion, almonds and salt. Add lemon juice and mustard to mayonnaise. Fold in chicken mixture. Put in greased 13 x 9-inch casserole dish. Sprinkle with chips and cheese. Bake at 375° for 25 minutes.
Place fillet on greased pan. Combine cheese and remaining ingredients. Bake at 400° for 25 minutes.
Boil vegetables and potatoes 10 to 12 minutes or until done. While they are cooking, melt margarine in large Dutch oven. Add onion, salt, pepper and flour to melted margarine; mix until smooth. Add milk and cheese, stirring, until cheese is melted. Pour vegetables with their water into cheese sauce. Stir 3 to 5 minutes until smooth and thick.
Cook squash and onion in salt water until tender; drain. Beat until light. Add remaining ingredients, reserving 1/3 of cheese and bread crumbs for the top layer. Bake at 350° until cheese has melted and is light brown.
Cut breasts in half; pound to thin. Put ham and Swiss cheese on and cover with other half chicken breast; pin with toothpicks. Roll in flour, then egg and milk, then cracker crumbs. Place butter and parsley in baking dish. Roll breaded chicken in melted butter. Bake at 375° for 15 minutes. Turn and bake 15 minutes more.
Blend at room temperature. Form into small balls. Bake for 15 minutes in 350° oven.
Melt margarine; let cool. Mix other ingredients with margarine. Pour into a greased 9 x 13-inch cake pan. Bake at 350° for 30 to 40 minutes.
Fry meat and drain off grease. Put in pan. Fry sausage and mash up in little pieces. Drain off grease and use some of it to saute chopped onion. Put all in pan. Add soup, tomatoes and chilies and mix. Cut up cheese in small pieces; cook all together. Keep hot in crock-pot or chafing dish.
In a saucepan, cook sugar and water for about 8 to 10 minutes to syrupy stage, then cool. Mix cooled syrup with all ingredients, except ginger ale. Pour into molds and freeze. (It takes at least one or two days to freeze completely.) When ready to use, remove molds from freezer and place in punch bowl. Pour chilled ginger ale over frozen punch. Allow about a half hour at least for mold to start to melt and mix with ginger ale. When it looks like slush, it's at its best!
Preheat oven to 350°. In large skillet, brown beef; drain. Add green pepper and cook until tender. Stir in tomato sauce, water, corn and seasonings; add 1/2 can onions. Reduce heat and simmer uncovered until heated through. Spoon beef mixture into greased 8 x 12-inch baking dish. Cut biscuits in half; arrange so cut edges face side of dish and ends overlap. Bake 15 to 20 minutes or until biscuits are done. Top with cheese and remaining onions. Bake 5 minutes more or until cheese is melted.
Mix all together. Bake at 350° for 30 to 45 minutes.
Combine first 7 ingredients in a casserole dish, mixing well. After mixed, cover the top with the Ritz crackers. Cover casserole and bake at 350° for about 30 minutes. Uncover and bake for another 15 to 20 minutes, so crackers can brown.
In large bowl, beat together butter and sugar. Blend in eggs and vanilla. Add peanut butter. Stir in oats, chocolate and baking soda. Mix well. Drop by scant 1/4 cup dry measurement about 4 inches apart on ungreased cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes. Makes 4 1/2 dozen.
If hamburger is being used, brown, then drain the fat from it. If Spam is being used, chop it into chunks. Bring to boil 1 can cream of mushroom soup and 1 can of water. Add can of drained corn and Spam or cooked hamburger. Cook on medium heat. After stirring well, let it stay for 1 minute. Serve as is, or over rice.
Combine first 6 ingredients. Cook and season; drain. Mix last 6 ingredients well. Alternate sauce with layer of vegetables. End with sauce on top. Bake at 350° until sauce bubbles. Cover with cracker crumbs and brown.
Sift dry ingredients into bowl. Beat egg; add milk. Mix with dry ingredients. Add seasonings. Drop by spoonful in hot deep fat (375°) and cook until brown. Serve hot.
Let the bean mixture set unrefrigerated for at least 24 hours. Beans must be at room temperature before preparing the corn bread as follows.
Cream the butter and add the sugar gradually, but don't overwork it or let it become oily. Gradually work in flour and cornstarch.
Heat oven to 350°. Grease and flour pan. Stir sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, coffee, buttermilk, oil and vanilla. Beat 2 minutes. Pour batter into pan. Bake for 40 minutes; cool. Frost as desired. Makes 12 to 15 servings.
Bake at 350° for 15 to 20 minutes in 8-inch pan, 20 to 25 minutes in long pan.
Heat the oven to 375°. Pour the pie filling into a 9 x 12-inch baking pan. Combine the other ingredients. Spread this over the top of the blueberries. Bake 30 to 40 minutes or until the topping is browned. Serve warm, alone or with whipped topping or ice cream.
Combine water, potato, onion, carrot and celery in 2-quart casserole. Cover. Microwave at High until potatoes are tender, 12 to 17 minutes. Stir once. Stir in consomme and half and half. Cover. Microwave at Medium-high for 6 to 8 minutes. Mix in cheese, stirring until melted. Makes 4 servings.
Cut chicken into 1-inch pieces and set aside. Place oil in a hot wok, tilting to coat surface. Add chicken, stirring well. Cook about 4 minutes or until chicken is no longer pink. Stir in sliced mushrooms and tomato wedges. Cook for 4 to 5 minutes or until mushrooms are tender. Combine chicken broth and cornstarch. Stir until smooth. Add to chicken mixture and cook for 5 to 6 minutes or until slightly thickened. Add 1 tablespoon pesto sauce, stirring well. Cook fettuccine according to package directions. Combine hot fettuccine and remaining pesto sauce, tossing gently. Serve chicken mixture over pasta. Garnish with basil sprig, if desired. Yield: 4 servings.
Brown meat in hot fat over medium heat; add onion and cook until yellow. Add curry mixed with flour; allow to bubble. Add bouillon cubes dissolved in water, catsup, salt, apples and celery; simmer 1 1/4 hours. Serve with hot fluffy rice. Serves 4.
Place cheese in bowl. Add package of beef, Worcestershire sauce and green onions. Take hands and mix; form a ball. Place the other package of beef on wax paper. Spread evenly and roll ball over it until covered.
Brown flour in butter over medium heat. Add water gradually, stirring constantly to form a smooth sauce. Season and continue stirring until sauce thickens. The sauce may be enriched by adding well blended egg yolks.
Sift 3 times first four items. Add shortening, cherry juice, cherries and milk. Beat at medium speed 2 minutes. Fold in 1/2 cup chopped nuts. Coat pan with shortening and flour. Bake at 350° for 30 to 35 minutes.
Blend together and bake in greased tube pan at 350° for 1 hour and 5 minutes. Good frosted with your favorite cream cheese frosting.
Place sauerkraut in a layer on bottom of long baking dish. Cover sauerkraut with uncooked egg noodles. Mix soup, mustard, onion and milk. Pour over noodles. Crumble corned beef over this layer. Sprinkle shredded cheese over corned beef, and top with rye bread crumbs coated with melted butter. Bake for 1 hour at 350°, covered.
In a saucepan, mix the sugar, cinnamon, cornstarch and nutmeg. Add the salt and water. Cook and stir until bubbly. Add the lemon juice. Pour over sliced apples in jars. Leave 1-inch headspace. Cold pack in boiling water bath 20 minutes.
Mix oatmeal, butter and sugars. Press into buttered pan. Bake 12 to 15 minutes at 350°. Do not bake too long. Melt chocolate chips. Add peanut butter and nuts. Pour over bars. Spread frosting while still hot.
Combine soups, milk, cream and seafood seasoning. Add crabmeat gently; do not break up too much. Heat to just below boiling. Add sherry just before serving. Garnish with chives.
Make roux with butter and flour; add chicken stock and milk. Cook until thickened. Salt and pepper to taste. Add cubed potato. Serve garnished with cheese, bacon and chives.
Bake potatoes at 350° for 1 1/2 hours until tender. Cut in half (lengthwise). Scoop out potatoes and whip with remaining ingredients. Refill shells and reheat at 425° for 15 minutes. They will freeze nicely.
Sift flour, sugar, soda and salt. Add egg and vanilla. Fold in fruit cocktail and juice. Put in a buttered 8 x 12-inch or 7 x 10-inch pan. Sprinkle with brown sugar and chopped nuts on top. Bake at 350° for 45 to 50 minutes.
Mix desired ingredients and fill tomatoes. Bake for 25 to 30 minutes in baking dish at 350°.
Sift white flour; measure and sift with salt and baking powder. Add graham or whole wheat flour. Combine sugar, water, molasses and milk. Add dry ingredients, nuts and raisins. Mix thoroughly. Pour into well oiled baking pans. Bake in moderate oven (375°) for 1 hour. Makes 2 small loaves.
Place brisket in a large ovenproof Dutch oven. Add water and next 6 ingredients; bring to a boil. Cover; reduce heat and simmer 2 1/2 to 3 hours or until brisket is tender. Drain and discard cloves, garlic, bay leaves and rosemary. Return brisket to Dutch oven or place in a baking pan. Combine mustard, orange marmalade, horseradish, 2 tablespoons Worcestershire sauce and sugar in a small saucepan. Cook over medium heat, stirring constantly, until bubbly. Remove from heat. Spoon 1/2 cup mustard mixture over beef brisket. Set remaining mustard mixture aside. Bake brisket, uncovered, at 350° for 15 to 20 minutes. Transfer brisket to a serving platter. If desired, garnish with orange slices and rosemary sprigs. Serve with remaining mustard mixture. Yield: 6 to 8 servings.
Beat egg; add oil and beat again. Add the rest of ingredients and stir. Brush sauce on the chicken every few minutes during cooking.
Mix rice, soup and 1 1/4 c. water in a 2 qt. casserole dish. Add chinese vegetables. Arrange pork chops on top. Sprinkle with pepper to taste. Bake 1 hour and 20 minutes at 350°. Serve with chinese noodles and soy sauce. Makes 5 to 6 servings.
Make your crust first. Mix together. Press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Combine evaporated milk, sugar, margarine, eggs and dash of salt in saucepan. Cook on low heat until thickens. Add vanilla. Stir in, then add coconut and pecans. Let cool.
Crumble ground beef; add green peppers and microwave 6 minutes. Stir twice. After meat loses pink color; drain. Add onion soup mix, chili powder, tomato sauce and paste, olives and water. Microwave 5 minutes, until heated. Place 2 tortilla shells in a 12 x 7-inch baking dish (microwavable). Top with 1/2 meat mixture, then 1/2 of both cheeses; repeat. Microwave for 5 minutes. Rotate dish. Microwave 5 more minutes, until cheese has melted. Top with lettuce and tomatoes. Serve hot.
Preheat oven to 350°. Bake pastry shell for 8 minutes. In large skillet, combine meat, green pepper, onion and salt; cook and stir over medium heat until meat browns. Pour off fat. Add cheese, stir until melted. Remove from heat, stir in eggs and tomato sauce. Turn into pastry shell. Bake 25 to 30 minutes. Remove from oven, arrange onions and, if desired, additional cheese slices on top. Bake 2 minutes longer. Refrigerate leftovers.
Preheat oven to 350°. Oil 2 quart baking dish. Combine tuna, mayonnaise, onion, peppers, lemon juice, cheese, and peas in medium bowl. Mix well. Cut tofu in small cubes; stir into mixture. Spoon into baking dish; sprinkle with almonds and wheat germ. Bake about 45 minutes or until lightly browned.
Prepare oven to 375°. Mash potatoes until well blended. Add butter, sugar and eggs, stirring well after each addition. Add lemon juice, vanilla, cinnamon and nutmeg. Blend until of smooth consistency. Add milk, stirring so mixture will not become lumpy. Sprinkle flour over butter. Stir into mixture. Pour into pie shells. Bake 30 minutes or until done in a 350° oven.
Place an 8 to 10 ounce cup or glass on a pie plate or other tray. Pour vinegar into cup. Add food coloring, if desired. Pour in baking soda and stand back.
Brown onion, green pepper and meat in hot fat. Add tomatoes and seasonings. Simmer 2 hours adding water if necessary. Add beans; heat thoroughly. Makes 6 servings.
In 2-quart glass measure, cook sugar, 1 cup marshmallows, milk and margarine on High for 4 1/2 to 6 1/2 minutes, until melted, stirring once during cooking. Stir; cook 1 1/2 minutes. Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows. Spread in foil-lined 8 x 8-inch baking pan. Refrigerate until firm. Cut into 24 pieces. Preparation time: 4 minutes. Cooking time: 6 minutes.
Wash chicken. Boil chicken breasts for about 1 hour. Fix stuffing according to directions on box. Heat soup (use milk instead of water to thin). Take chicken off of bone. Then layer casserole dish: stuffing and chicken; pour soup on top. Bake at 350° until casserole bubbles.
Shred cabbage, cover with ice water; lift cabbage from water. Place in saucepan with other ingredients. Cover, turn to high heat until steaming. Reduce to low; cook 12 to 15 minutes.
Mix well, make into patties or balls. Brown in skillet using a small amount of oil.
Combine sugar and margarine. Add egg yolks one at a time. Dissolve soda in sour cream. Add sour cream and flour alternately. Beat egg whites and add. Add vanilla. Bake at 350° for 1 hour and 15 minutes.
Make a dough to handle easy and roll. Cut in cookies. Bake on top rack at 325° for 12 minutes.
Saute chicken breasts 2 minutes on each side in a skillet sprayed with Pam. Add seasonings and juice. Stir. Simmer 7 to 10 minutes, until meat is cooked through and sauce is thick enough to coat meat.
Combine powdered sugar and Marshmallow Creme in a plastic bag and knead to mix. Divide dough into rolls of 1/4 cup each and freeze for 20 minutes. Dip into melted caramel and roll in chopped nuts. Wrap in plastic wrap and store in refrigerator.
Preheat oven to 400°. Brown turkey, onion and garlic; drain. Add seasonings and tomato sauce. Stir until blended. Grease 2 round casseroles. Layer tortilla sauce and cheese (start and end with tortillas). Pour water over all and bake, uncovered. Add remaining cheese. Cover and bake 10 minutes more.
Boil potatoes in jackets. Cool in refrigerator for 48 hours. Peel and grate (hand grater works best) in big casserole dish. Add the grated cheese and chopped onion. Mix the warmed half and half, melted butter and salt and pour over potatoes. Bake for 1 hour at 350°. Serves 12.
Dissolve gelatin in cold water. Add boiling water, sugar, pineapple and salt. Then whip 2 envelopes of Dream Whip. Add gelatin mixture. In large round bowl, make alternate layers of gelatin mix and cake pieces starting with gelatin mix. Refrigerate overnight. Unmold and top with 1 envelope of Dream Whip.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers. Makes one 9-inch pie.
Brown ground beef in a large skillet over medium heat, stirring until it crumbles; drain. Return beef to skillet. Stir in salt and next 3 ingredients; cook 1 minute. Add tomato sauce; reduce heat, and simmer 15 minutes. Spoon into an 8-inch square baking dish; top with cheese, if desired. Flatten biscuits into 3 1/2 inch circles, and place on top of casserole, directly over cheese slices, if used. Bake at 350° for 20 to 25 minutes or until biscuits are browned. Yield: 3 to 4 servings.
Combine all ingredients in mixing bowl. Beat on low speed for 1 minute, then on high for 15 minutes. Cut brown paper to fit 2 cookie pans. Grease paper lightly. Drop meringue by tablespoon onto paper, placing 4 meringues on each cookie sheet. Indent top of meringue with large spoon to form a nest shape. Bake at 275° until browned. Baked meringue shells can be filled with strawberries and topped with whipped cream.
Cream butter and sugar together. Add beaten eggs, then flour. Mix well. Drop by spoonful on cookie sheet. Bake at 375° for about 10 minutes, but watch carefully.