HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, picante sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush 1 side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto center of unbuttered sides. Top with 2 tablespoons of cheese. Fold down sides over filling; fold ends down. Place seam side down in 13 x 9 x 2-inch baking dish. Bake in a preheated oven at 475° for 13 minutes or until crisp and golden brown. Top with guacamole, additional picante sauce and sour cream to serve.
Fry bacon. When crisp, drain and crumble. Add vinegar and sugar in skillet. Bring to a boil. Pour over cubed potatoes. Add cut up eggs and onion; serve hot.
Pour hot water over cornmeal. Add sugar, egg yolks (beaten), melted shortening and last, stiffly beaten egg whites. Bake in hot oven (400°) for about 30 minutes.
Combine soup, Worcestershire sauce, oil, sugar, mustard and vinegar. Marinate carrots, onions and pepper in this mixture overnight. Combine all ingredients into a bowl with lettuce (your choice) and serve leftover marinade as dressing over the lettuce salad.
Take skin off of fryer. Salt, pepper and lemon pepper chicken. Put in a 9 x 13 pan. Cook at 375°. After 20 minutes, brush with margarine and cook until brown. Turn and brush with margarine and cook for 20 more minutes. Continue to do this until chicken is done.
Mix crushed pretzels and 2 sticks of margarine (melted) together and bake 12 to 15 minutes at 350°. Let cool.
Cream together butter and sugar. Add flour and cheese; mix well. (Dough will be stiff.) Place the apples in greased square baking dish; spread butter cheese mixture over apples with spatula. Bake 30 minutes at 350°.
Cream butter; gradually add sugar, beating until light and fluffy. Add poppy seed, vanilla and eggs. Mix well. Combine dry ingredients and add to creamed mixture alternately with half and half, beginning and ending with flour mixture. Pour into greased and floured 8 1/2 x 1 1/2 x 3-inch loaf pan. Bake at 350° for 50 minutes or until wooden pick in center comes out clean. Cool in pan 10 minutes and remove from pan. Pour glaze over cake and cool completely.
Dissolve and cook 2 minutes. Remove from heat; add vanilla. If too thick, add more milk.
Make Kibbeh according to directions, using 2 cups burghul instead of 3. After final kneading, place on a large oval platter and spread it out flat. Round the edges and smooth the top, using hand dipped in iced water. Make a depression in the center with thumb and with the side of forefinger make 2 grooves along and across kibbeh to the edges. Alternately shape on individual dishes.
Boil together for 1 1/2 minutes the oleo, brown sugar and Karo. Add 1/2 teaspoon soda. Pour over Corn Chex in a brown bag. Microwave for 4 minutes. Shake bag after each minute. Spread on wax paper to cool. Store in Ziploc bag.
Rub roast with vinegar. Cut 8 to 10 slits in roast; sprinkle garlic salt into slits. Dredge roast in flour. Brown roast on all sides in hot oil. Stir together soup mix, sherry, coffee, 1 cup water and mushrooms; pour over roast. Heat until warmed. Bake, covered, at 350° for 3 hours or until roast is fork-tender.
Place tenderloin in leakproof plastic bag or nonmetallic baking dish. Combine all remaining ingredients and pour over meat and marinate at least 4 hours in refrigerator. Remove meat from marinade; pat dry. Reserve marinade. Grill over low fire for 40 minutes, turning and basting with marinade. Cook until meat thermometer reads between 145° and 160°. Makes 4 servings.
Combine pineapple, lime juice and cloves. Pound chicken to 1/4-inch thickness; add to marinade. Cover and refrigerate for 45 minutes. Drain; reserve marinade. Combine flour and salt; dredge chicken. Brown on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20 minutes. Serves 4.
Beat egg. In a mixing bowl, combine milk, egg and melted margarine. Add orange juice, rind, chopped apples (skins may be left on) and vanilla. Sift together flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix! Preheat oil in a skillet to 350°. Drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool.
Combine ham, 4 ounces cream cheese, 1/2 cup salad dressing, 1/2 cup almonds (chopped), 1/3 cup onions and pickle relish. Mix well and chill. Shape as desired. Combine 1/4 cup salad dressing and cream cheese. Mix well. Frost ham appetizer. Chill slightly. Cover with almonds and serve with crackers.
Melt butter. Add chicken and cook until done. Remove chicken. Stir flour into drippings. Cook 1 minute. Add chicken broth and cream. Stir and cook until thick and bubbly. Stir in mustard. Return chicken and cover for 10 minutes. Sprinkle with parsley.
Mix well, making sure all of the ingredients are equally mixed. Fry by the spoonful in deep fat.
Mix first 7 ingredients and chill for several hours. Brown beef and onion in skillet, add cabbage, pepper and Tabasco. Cover skillet. Continue cooking over low heat, stirring occasionally, until cabbage is tender. Cool slightly. Roll out dough into thin sheets, cut in 5-inch squares. Place 2 tablespoons meat mixture on each square. Pinch edges together and place pinched sides down on greased cookie sheet. Let rise 15 minutes. Bake at 350° for 20 to 30 minutes.
Fry bacon, then saute onion in bacon grease to soften. Place green beans in baking dish. Add barbecue sauce, brown sugar, Worcestershire sauce and onion. Stir. Crumble fried bacon on top. Bake at 325° for 1 hour, uncovered.
Combine and drop ingredients with a tablespoon on cookie sheet (do not grease cookie sheet). Bake 15 minutes at 325°. Yields 1 1/2 to 2 dozen cookies.
Combine first three ingredients until soft dough forms. Drop dough by heaping tablespoons onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. Combine margarine or butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes 10 to 12.
Spread apples evenly in a 9-inch heat-resistant glass pie plate. Combine dry ingredients and cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 350° for 1 hour. Watch as pie may bubble over. Top with ice cream before serving.
Sift dry ingredients into mixing bowl. Combine beaten egg, sour milk and melted butter. Add to dry ingredients. Stir lightly and pour into a 9 x 9-inch greased pan. Bake at 425° for 25 minutes.
Brown turkey with onion and then add taco seasoning with water. Take biscuits and put a layer of those on greased casserole dish, then layer meat mixture, then top with mushrooms and cheese. Bake at 350° until biscuits are done and then serve.
Combine shortening, peanut butter, brown and white sugars, eggs and vanilla. Add sifted flour, salt and soda. Roll dough out to 1/4-inch thick in an oblong shape. Spread with the melted chocolate chips. Roll up the dough on a sheet of waxed paper and refrigerate. (In rolling up the dough, it's a little hard to get it started, but persevere.) After the dough is chilled, slice into 1/4 to 1/2-inch slices. Bake on an ungreased cookie sheet at 350° for 10 minutes.
Melt butter and coat dish. Put layer of stuffing mix on bottom. Mix sour cream, soup and onion with squash. Pour into dish. Put light layer of stuffing mix on top. Pour rest of butter on top. Bake 30 to 35 minutes at 350°.
Soften cream cheese, then mix with Hidden Valley Ranch mix, calling for milk. Spread onto tortillas. Sprinkle chopped onions, chopped celery, red pepper and black olives on top of cream cheese. Roll tightly. Chill 2 hours or overnight in a covered container. Cut off ends and roll them into half-inch pieces.
Cream shortening and sugar. Add eggs and cream good. Add flour, salt, soda, sour cream, flavorings and orange juice. Mix good. Add cranberries, orange rind and nuts; mix well. Makes 7 small aluminum foil pans or 3 large loaves. Bake in 350° oven for 45 minutes for small pans or for 50 to 60 minutes for large loaf pans.
Pare and cut potatoes into 1 1/2-inch cubes. Boil in a large pot until a fork easily pierces cubes. Drain and place in a 9 x 11-inch casserole dish. Sprinkle granulated sugar and brown sugar over potatoes. Slice butter into several "pats" and place evenly on top. Bake at 350° for 30 to 45 minutes.
Prepare cake mix as directed on package. Bake in a 13 x 9-inch pan. Cool 15 minutes. Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan. Bring to boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread over cake. According to your taste and love for coconut, you may sprinkle with more. Chill overnight. If you have any leftover cake, store in refrigerator.
This gravy is to be made after frying chicken fried steak. Drain drippings from skillet leaving at least 3 T grease and the meat crumbs. Stir in flour to moisten and cook a few minutes until flour begins to brown. Gradually pour in milk, add salt and pepper and stir constantly until gravy thickens, about 5 minutes.
Melt butter in saucepan. Add sugar and pretzels; blend lightly. Reserve 1 cup for top. Press remaining mixture in baking dish. Fold whipped topping into blended cream cheese and powdered sugar. Spread 1/2 the cream cheese mixture on crust, then cherry pie filling, then remaining cream cheese. Sprinkle remaining pretzels on top. Refrigerate for 2 to 3 hours before serving.
Cook vegetables until crispy tender. Blend sour cream, mushroom soup and onion soup mix together. Fold into cooked vegetables and pour into buttered baking dish. Push sliced chestnuts down into mixture edgewise. Top with Rice Krispies that have been browned in butter. Cover loosely with foil and bake at 350° for 30 minutes.
Bring brown sugar, margarine, syrup and salt to full boil. Cook for two minutes, add soda. Stir well. Double this recipe and pour over popped corn. Microwave on High 4 1/2 minutes. Shake bag every 1 1/2 minutes. Let sit in bag to cool. Shake again to break up.
Mix dry ingredients; add onions and buttermilk and finally the beaten egg. Fry in moderately hot cooking oil until brown; turn only once. Serves 4.
Combine oil, sugar, eggs and salt and beat for 3 minutes at medium speed. Add flour, baking soda and vanilla. Fold in apples and pecans. Bake in tube pan that has been greased and floured. Bake about 1 hour and 20 minutes at 325°. Cool 20 minutes before removing from pan.
Crush green peppercorns in a mortar with a pestle. Chop onion. Combine. Press peppercorn mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add steaks. Brown well on one side. Turn steaks over. Brown other side. Sprinkle lightly with salt. Remove steaks to a serving dish. Cover. Keep warm. Add cream to skillet. Scrape up brownings. Cook until reduced. Add beef consomme. Strain liquid. Set aside. Rinse skillet. Heat skillet again. Add steaks. Pour cognac over. Ignite. Add cream mixture. Let cook 1 to 2 minutes. Serve.
Fry and drain hamburger; drain and clean beans. Mix both in large bowl and let cool at room temperature. Add lettuce, tomatoes, onion and cheese. Just before serving, add dressing and chips.
Mix together baking soda, cinnamon and flour. Cream together the oil and fructose (or whatever sweetener desired). Beat in the eggs one at a time. Add vanilla. Beat in flour mixture. Stir in the carrots, raisins, coconut and nuts. Bake in a greased 13 x 9 x 2-inch pan at 350° for 25 to 30 minutes until lightly browned or until an inserted toothpick comes out clean. Yield: 12 servings.
Mix flour, eggs and oil together, adding water as needed to make a dough. Knead dough, then let set for 1/2 hour. Roll dough out thin as size should double when cooked. Cut with a knife or pizza cutter into noodle-like strips or cut into any other shapes or sizes desired. Place dough cuts into a pan of boiling water and boil for 6 minutes; remove and drain.
Mix tomato sauce, Italian seasoning and garlic. Cover with waxed paper and cook in microwave for 3 minutes. Mix crumbs, Parmesan and parsley. Dip chicken in egg and then in crumb mixture. Cover with waxed paper and cook for 5 minutes. Rearrange chicken and cook for 4 to 9 minutes longer until opaque. Pour the sauce over the chicken and sprinkle with the Mozzarella. Cook for another 2 to 4 minutes.
Blend cream cheese and sour cream in small bowl and set aside. Mash potatoes thoroughly with mixer until smooth.	Add cream cheese mixture and beat well. Stir in chives. Add salt and pepper. Spread in 9 x 13-inch	buttered baking dish. Cover and put in refrigerator for 1 hour. Before baking, dot with butter and sprinkle with Cheddar cheese and paprika. Bake 1 hour at 325°.
Cook celery and onion together in a small amount of water for 3 minutes. Mix all ingredients (except last 2) together. Put in greased casserole.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring in chocolate until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls. Any left over can be stored in freezer.
Dissolve Jell-O in boiling water. Add undrained strawberries, pineapple, and bananas. Pour half mixture in mold and congeal thoroughly. Spread sour cream over congealed mixture. Then add rest of mixture and let congeal.
Cut pizza dough in strips and make a knot. Put them on a cooking sheet and bake them until brown. In a bowl, combine chopped garlic, olive oil, parsley, cheese, spices and salt. While bread is still hot, toss them in the bowl so they will be evenly coated and serve.
Crumble sausage, cook and drain. Set aside. Lightly butter the bread and cut into cubes. Place half the bread cubes into bottom of greased 8-inch square pan or double recipe and use 9 x 13-inch pan. Sprinkle half the cheese. Cover with sausage. Add remaining bread cubes and remaining cheese. Combine eggs, milk and seasoning. Pour over bread, cheese and sausage. Cover with foil and refrigerate overnight. Before baking, drain chillies and sprinkle over. Bake, uncovered, at 350° for 1 hour until golden brown.
Grease a 9 x 13-inch pan. Arrange refrigerated crescent rolls on bottom of pan.
Cream butter until soft. Gradually add sugar. Beat well. Add eggs. Beat after each egg. Add gradually all dry ingredients. Bake at 325° to 350°.
Cut pork into 5 cm (2-inch) pieces. Excess fat should be removed or the curry will be too rich, but a little fat left on the meat is quite acceptable. Puree and cook onion, garlic, ginger, chili and turmeric. When well cooked, add pork and simmer gently in its own juices until tender. Add crushed or finely chopped lemon grass or rind, tamarind juice and fish sauce. Stir well. Cook until all water has evaporated and the oil separates from the gravy. The flavour of the curry can be varied by adding extra chili powder for a hot curry, or stirring in a piece of hot Indian mango pickle. Slices of lemon, chopped fresh coriander leaves or chopped spring onions can be added at the end of cooking, if desired.
Blend first 4 ingredients together. Pour over potatoes and toss. Set aside to cool. Add olives and rest of ingredients. Toss; chill. Makes 6 large servings.
Mix all ingredients together. Spray casserole dish with nonstick cooking spray. Add ingredients. Bake for 40 minutes at 350°.
Stuff mushrooms. Cook slowly in butter until done. If desired, stick under broiler until brown.
Spread one side of each piece of bread with the dressing or mustard. Layer the corned beef, cheese and sauerkraut on one slice and top with the other slice. Spread the outside of both sides with butter. Grill both sides in a medium skillet on medium until light brown and the cheese is melted.
In a medium bowl, sift together flour, salt, baking soda, sugar and baking powder. In a small bowl, add egg (slightly beaten) and milk. Stir together and add to flour mixture. (If batter is too thick, add small amount of milk.) Beat until smooth. Hold finger over bottom of funnel and pour in some batter. Remove finger and let batter drop in a spiral motion into pan filled with 1-inch of hot oil (375°). Fry until golden brown, turning once. Remove and drain on paper towel. Sprinkle with powdered sugar. Serve hot.
Cream sugar, Crisco and butter or margarine. Add vanilla and egg. Add dry ingredients. Drop by teaspoon and flatten with fork dipped in sugar. Bake at 350° for about 15 minutes.
Cook- brown and drain turkey sausage and place in a 13x9-inch pan, sprayed with cooking spray. In same fry pan, brown onion, green pepper, and mushrooms. Adding broccoli after 5 minutes until vegetables are tender but not mushy. Add vegetables to sausage and mix, add cheese and mix again, after add spices. Pour over all a large container of egg substitute and mix gently. Bake at 350° for about 40 minutes or until knife inserted comes out clean, if not browned you may want to put under the broiler for a few minutes, but watch carefully. Cut in. Serves 6-8.
Brown hamburger meat in frying pan. When brown, drain meat. Place meat in big pot when drained. Next fry onion in frying pan until tender, then place onion in with meat mixture. Then add tomatoes and pork and beans. Cover and cook for 30 minutes on medium heat. Salt and pepper to taste. Serve with rolls or cornbread.
Cream together butter, sugar and brown sugar. Add egg and vanilla extract. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix all ingredients together. Add chocolate chips, sweet chocolate and walnuts. Make balls and bake on ungreased cookie sheets at 350° for 7 minutes.
Cream together the margarine and sugar until well blended. Add eggs, one at a time, beating thoroughly after each. Combine cracker crumbs and baking soda and add to first mixture. When well mixed, add coconut, nuts and vanilla. Pour batter into two 9-inch well-greased cake pans and bake at 350° for 35 minutes. Cool and frost with Pineapple Icing.
In a bowl combine flour and sugar; blend butter till smooth. Press into ungreased baking pan 13 x 9 inches. Bake at 300° for 20 to 25 minutes
Cook prunes with a little water. Mash fine and add the chopped nuts. Add the sugar to the beaten egg whites; beat well again. Add the prune and nut mixture. Put the prune stuff into a baked pastry shell. Bake very slowly for about 25 minutes. Serve with a generous dollop of real whipped cream.
In 12 x 8-inch glass dish, place butter and cocoa. Heat on High 2 minutes or until melted. In large mixer bowl, place eggs. Beat slightly. Add sugar, flour and butter/cocoa mixture. Beat until thoroughly blended. Pour mixture into glass dish and microwave 7 to 9 minutes on High, rotating dish 1/2 turn after 4 minutes. Distribute marshmallows over top of hot cake and microwave on High 2 to 3 minutes until marshmallows are melted.
Mix all together. Makes 1 gallon powdered drink. When serving to drink, add 1/4 cup of powdered mix to your cup of hot water (coffee cup). Add a 1/2 teaspoon of more instant coffee for a mocha taste. Makes a good drink for cold weather.
Bake baking powder biscuits, split and spread with margarine. Fry onion and celery in oil until onions are soft and clear. Stir in soup mixed with milk. Heat and stir so it doesn't stick. Add chicken. Add peas. Heat until hot only. Add salt and pepper, if needed. When the chicken is bubbly hot, spoon it between and on top of the biscuits.
Mix 1st 4 ingredients and spread on muffin halves; cut into 4 or 6 wedges. Put under broiler until bubbly. Makes approx. 30 to 36 wedges.
In a large pot, saute ground beef. Remove fat. Add onions and garlic. Lightly brown. Add carrots, celery, tomato sauce, catsup, water, bouillon, cabbage, salt and pepper. Simmer about 1 hour, stirring often. Add Kluski noodles. Simmer until noodles are done.
Fry ground meat until very light brown and drain well. Mix together all ingredients except noodles. Pour into baking dish or pan and bake 50 minutes at 350°. Spread noodles on top and bake for 10 to 15 minutes more.
Spread beans into a 9 x 13-inch pan. Mix cream cheese and sour cream until smooth and spread over beans. Add nacho sauce (if this seems too watery, drain). Shred cheese and add on top of salsa. Chop items and place over cheese. Refrigerate until needed.
Allow fresh or frozen venison to stand overnight in marinade in refrigerator. Season with salt; roll in flour and brown in hot skillet. Place in crock-pot. Add remaining ingredients. Cover and cook on low, 10 to 14 hours.
Chop nuts and have vanilla ready. Boil brown sugar and water together until it forms a soft ball when dropped in cold water. Beat egg white until very stiff. Pour boiling syrup or egg white a little at a time while beating constantly. When getting a little stiff, add vanilla. Add 1 cup nuts when mixture stands alone. Drop by spoonfuls on buttered dish and let cool.
Soften and combine cream cheese and Cheddar cheese. Mix well. Add remaining ingredients; mix well and chill. Form into ball and roll in nuts.
In blender, combine juice of lemon (save the rind), olive oil, garlic, basil, thyme, brown sugar, salt and pepper. Blend until smooth. Place chicken in a plastic bag. Pour "goop" inside and outside of chicken. Shove the rinds inside the bird and seal bag with twistie. Refrigerate for at least 1 day, but 2 is better. Remove rinds and place in roasting pan. Pour remaining marinade over chicken. Bake in 400° oven for 45 to 60 minutes. Skim fat and pour goop over chicken and serve.
Make instant pudding and fold in Cool Whip. Layer in a sand pail, clear bowl or small cups the Oreos, Cool Whip and worms; repeat. Last layer Oreos on top with worms poking in and out. Great for parties or Halloween.
Cut cantaloupe into halves, discarding seed. Cut pulp into balls, reserving shells. Combine chopped, cooked chicken with seedless green grapes, slivered almonds and mayonnaise in bowl. Fold in melon balls and honeysuckle blossoms. Serve in drained cantaloupe shells. Serves 4.
Cook sliced squash and onions in boiling water (salted) for 5 minutes; drain. Combine soup and yogurt; stir in carrots. Fold in drained squash and onions. Combine stuffing mix and margarine. Spread half of mixture on bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 25 to 30 minutes or until heated through.
Drain peaches, pineapple and mandarin oranges. Save the juice. It should take about 3 cups, if not, add water to make 3 cups. Add the juice to the puddings and microwave until thick (cook about 8 minutes, stirring every 2 minutes). Cool completely. Combine the pudding mixture with the fruit, adding the bananas (if desired) and cherries last. Could add other fruits, nuts, etc.
Peel potatoes and cut into 3/4-inch cubes; set aside. Melt butter in a large saucepan; add onion and saute for 5 minutes. Add potatoes and water/broth. Cover; bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 15 minutes. Remove 1 cup of the potato cubes with a slotted spoon and set aside. Pour contents of saucepan into a blender and mix until smooth, then return mixture to the saucepan.
Cream shortening and sugar. Add eggs. Add dry ingredients (sifted together) and liquids alternately. Chill for several hours before rolling out. When the dough is the desired thickness, sprinkle sugar over surface and roll lightly. This dough can also be formed into a roll and frozen. Slice into cookies; place on baking sheet and sprinkle with sugar. Temperature of oven and length of baking time depends on thickness of cookie.
Prepare baked pie shell. Cook first three ingredients in top of double boiler over hot water until thick. Add water slowly and let thicken again. Stir in vanilla. Pour into pie shell; refrigerate. Serve with whipped cream on top. Makes 6 to 8 servings.