HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and half of onion in skillet. In large rectangular pan, line bottom with frozen tortillas. Cover with browned hamburger and onion. Spread chili over this. Add layer of onions and the cheese. Add another layer of frozen tortillas, sliced tamales and Mexican beans, layer of onions, Spanish rice, green chilies and more grated cheese on top. Cover with foil and bake at 350° for 30 to 45 minutes, until heated thoroughly. This dish is great reheated.
Cream margarine, Crisco and sugar. Add eggs. Sift flour, salt and baking powder. Add alternately with milk. Add flavoring, nuts and morsels. Bake 1 1/2 hours at 325°; reduce heat to 300°. Place foil over top and bake an additional 15 minutes.
Mix together well. Drop by teaspoon on greased baking sheet. Bake 10 minutes at 350°. Let cool. Top with icing recipe.
Fry chicken until brown in butter about 20 minutes. Spoon out all but 3 tablespoons of fat. Mix next 6 ingredients together and sprinkle over chicken. Pour in bouillon. Cover and cook over low heat 20 minutes or until chicken is tender. Add mushrooms with liquid. Cook 5 minutes longer.
Line 12 muffin cups with paper liners; set aside. In a small bowl, combine crumbs and margarine. Press about 1 tablespoon of mixture into each cup. Top each with about 2 teaspoons of whipped topping. In a large bowl, with an electric mixer on low speed, mix milk and peanut butter together until smooth. Add pudding mix and beat about 1 minute or until blended; fold in remaining whipped topping. Distribute mixture among cups and freeze several hours or overnight. Let stand at room temperature for about 5 minutes before serving.
Arrange chicken in 2 1/2 quart shallow oval casserole dish with meatier portions toward the edge of dish. In small bowl, combine remaining ingredients; stir well. Pour sauce over chicken. Cover with wax paper. Cook on High for 16 to 18 minutes or until chicken is tender. Let stand covered 5 minutes. Remove chicken to warm platter. Stir pineapple sauce to thicken slightly. Spoon over chicken.
Combine dry ingredients, sifting together 3 times. Combine sugar, brown sugar and shortening; mix well. Add egg and vanilla, stirring to make a smooth batter. Add sifted flour, salt and baking powder; mix well. Add oats, nuts and coconut. The mixture will be stiff. Shape into balls, 1-inch diameter. Bake on lightly greased cooking sheet for 12 to 15 minutes at 350°.
Spread cream cheese on platter or dinner sized plate. Cover with salsa. Sprinkle chopped vegetables over and serve with nacho or tortilla chips. Use any vegetables you like and be prepared to make more. It doesn't last long!
Combine first 9 ingredients; add peas. Cover and chill overnight. Serve on lettuce, garnished with tomatoes and onion wedges.
Cream shortening and 1/3 cup of sugar thoroughly. Add egg and beat well. Add sifted dry ingredients alternately with milk. Fill greased muffin pans 2/3 full. Bake at 375° for 25 minutes. Quickly roll hot muffins in melted butter, then roll in mixture of 1/3 cup sugar and 1 teaspoon of cinnamon. Makes 1 dozen medium size muffins.
Boil chicken (do not use more or it will overwhelm dish). I add bay leaves. Boil until meat falls from bone. Cool to touch. Remove chicken from bones. Discard bay leaves. Reserve 1-quart broth; add meat to broth. Bring to boil. Follow instructions on rice package. Add rice to broth. Bring to a boil and cook, uncovered, 1 to 2 minutes. Lower heat, cover and cook approximately 20 minutes until rice is done. Stir only to keep from sticking. If you need to add water, be sure it's hot. When done, remove from heat.
Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. Do not underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels or uncovered. Preheat oven to 375°. Place cookies in oven and immediately reduce temperature to 300°. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tea or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.
Pound fillets to 1/4-inch thickness. Pat fillets dry and spread on layer of cheese mixture. Roll fillets in jelly roll style and roll opposite way with 1 strip of uncooked bacon to secure. Place in casserole sprayed with Pam. Bake 40 minutes or until juice runs clear. Cheese will ooze out. Place under broiler 20 to 30 seconds to crisp bacon.
Combine ingredients until it makes a stiff dough. Roll very thin on a floured surface; let stand. Roll up and cut slices 1/4-inch wide. Unroll and let dry 2 hours. Drop in broth and cook.
Mix all ingredients together. Use with crackers as a dip, or hollow out a loaf of round rye bread. Cut inside of bread into cubes. Fill center with dip; serve bread around plate as dippers.
Cream butter and Crisco; add sugar and beat well. Add 1 egg at a time, beating after each added egg. Add 1/2 of flour and 1/2 of milk. Add balance of flour and milk; add vanilla. Pour into greased and floured tube pan. Place in cold oven and bake at 325° for 1 1/2 hours.
Mix well. Bake at 350° for 25 to 30 minutes (glass dish 325°). When cake comes out of the oven, pour 1 bag of small marshmallows on cake (I use 7-ounce jar of Marshmallow Creme).
Beat eggs with a fork in a large bowl. Add sweet potatoes, pineapple and raisins. Mix well. Add remaining ingredients and stir well and no flour can be seen. Place in 13 x 9-inch greased dish and bake at 350° for 1 hour and 10 minutes.
Blend all ingredients together and let set at least 2 hours. More honey may be added if desired.
Melt chocolate chips and Crisco in double boiler. Remove from heat; add milk, flour and vanilla. Blend and spread in a 15 x 10-inch pan, greased and lined with wax paper. Bake at 325° for 8 minutes. Dump out on a towel sprinkled with confectioners sugar. Spread filling and roll up jelly roll style. Cool and slice.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in an ungreased 13 x 9 x 2-inch baking dish. Mix baking powder mix and milk. Pour evenly over soup mixture. Bake 27 to 30 minutes or until light golden brown. Let stand 5 minutes.
Melt margarine and mix with flour, sour cream and cheese. Spray tiny muffin pans with Pam and spoon mixture about halfway filling the tin. Bake at 350° for 15 or 20 minutes or until brown. Serve warm for better flavor.
Drain first 5 ingredients. Lightly stir together. Add sliced onion and salad dressing to taste. Serves 8 to 10.
Combine cheese, bacon, onion, green pepper, eggs and lunchmeat in grinder or food processor. Blend until well chopped, but not pureed. Add chili sauce and mix well.
Heat beans, add a little water and stir until heated. Add corn and seasoning mix or Texas Pete. Heat and stir. Heat taco shells in 300° oven for a few minutes. To serve two large portions - crumble two shells in bowl and top with 1/2 beans and corn. Add sour cream, lettuce, onions, tomato and salsa to taste. Only 5 points per person. Total points for entire recipe - 9 1/2.
Prepare mixture in a large pot. Add squash, onions and peppers; bring to a boil. Cook about 15 minutes or until tender. Put in jars and seal. Makes about 8 pints.
Melt butter in boiling water. Add meal, salt and sugar and mix until lumps disappear. Fold in eggs and add milk. Bake at 400° for 1 hour in a greased 9 x 13-inch pan.
Peel and quarter potatoes; put in boiling water, drain and mash. Place in large pan; season with salt, pepper and garlic. Ladle with butter, sprinkle with Cheddar, garnish with chives. Bake just until cheese melts.
In 3-quart covered saucepan cook mushrooms, green pepper, onion and garlic in butter or margarine about 5 minutes or until tender but not brown. Add cooked beef; stir in barley, sage and salt. Add broth; bring to boiling. Reduce heat, cover and simmer 20 to 30 minutes or until barley is tender. Makes 6 servings.
In large bowl or 9 x 13-inch pan, layer lettuce, carrots, onion, celery and peas. Mix salad dressing, vinegar and sour cream. Add a layer of dressing mixture. Add another layer of ingredients. Top with bacon bits and Parmesan cheese.
Blend listed ingredients. Add one medium carton Cool Whip. Freeze in ring mold or flat pan. Keeps for a long time in freezer, covered. Take out just shortly before serving. Put leftover back in freezer.
Remove mushroom stems; chop enough stems to measure 1/2 cup and set aside. Cook mushroom caps over medium heat in margarine about 5 minutes. Drain on paper towels. Combine cream cheese and Blue cheese; mix well. Stir in chopped stems and onion, if desired. Fill mushroom caps with cheese mixture. Place on cookie sheet and broil until golden brown.
Mix flour, sugar, baking powder, salt and melted butter by hand (I use a pastry blender) until crumbly and crumbs stick together. Reserve 1 cup crumbs for top. Beat eggs and add with milk to remaining crumb mixture. Spread in greased and floured 9 x 13-inch pan. Cover with fruit pie mix. Sprinkle with the reserved crumbs. Bake at 350° for 45 minutes.
Wash, peel, seed and slice cucumbers. Soak in lime water for 24 hours. Wash well and drain. Mix vinegar, sugar and spices. Pour over cucumbers and soak 2 hours. Put over heat, boil 1 hour or until clear. Put in hot sterilized jars and seal.
Combine dry ingredients. Add chopped onion and beaten egg. Pour boiling water over this mixture, stirring constantly until smooth. Add more water if necessary. Drop by spoonful into deep, hot fat. You can double ingredient for larger amount.
Mix together in large bowl the Cool Whip, lemon juice, Eagle Brand milk, egg yolks and vanilla. Add rest of ingredients; mix well. Chill before serving.
Lightly beat eggs, salt and pepper. Stir in onions, meat, sprouts, green onions and soy sauce (1 tablespoon). Heat oil in skillet. Use a ladle and drop 1/4 cup of the mixture into this oil. Fry until browned on both sides. Drain. Mix the cornstarch to a paste with a little broth. Combine in a saucepan with remaining broth, molasses and remaining soy sauce. Cook over low heat, stirring constantly until thickened. Pour over patties and serve.
Sift flour, salt and soda together and set aside. Thoroughly cream shortening and sugar together. Add eggs, one at a time, and beat well. Stir chocolate into boiling water to dissolve. To creamed mixture, alternately add flour, buttermilk and chocolate, blending well after each addition. Stir in vanilla.
Boil peeled potatoes 10 minutes. Drain. Put in fresh water. Add broth, all the seasonings and cook until potatoes are tender. Put milk in double boiler and add flour and butter when hot. Stir until thick. Pour into the potato mix and bring to a boil.
Beat the first 8 ingredients. Add oatmeal, flour, coconut and raisins. Bake at 350° for 9 to 10 minutes.
Combine flour, brown sugar, cinnamon, nutmeg, soda, baking powder and salt. Cut Crisco into mixture until well mixed. Take out 1/2 cup of this mixture and save. Add beaten eggs, buttermilk and vanilla. Pour into a greased pan or 2 (8-inch) cake pans. Add chopped pecans to the 1/2 cup of dry mixture and sprinkle over the top of the batter. Bake at 350° for 25 or 30 minutes. Always serve hot.
Brown and drain fat. Add to meat onion, celery, green pepper and garlic. Saute until transparent. Then add salt, pepper, oregano, chopped tomatoes, tomato sauce and parsley. Cover and simmer for 30 minutes. Serve hot over cooked spaghetti and Parmesan cheese. Yields 6 servings.
Beat eggs; add sugar and milk that has been heated. Add vanilla. Spread a little of egg white over crust and pour in egg and sugar mixture. Bake at 300° for about 30 minutes, until brown. Will make 1 deep-dish pie or 2 small pies.
Cream the Crisco and sugar. Beat eggs well. Mix. Mash bananas. Alternate mixing flour mixture with bananas. Bake 45 minutes. Makes 2 loaves. Oven setting is 350°.
Boil chicken until tender. Remove bones. Place chicken in a large baking dish. Spoon soup over the chicken. Mix dressing according to the directions. Place on top of chicken and soup. Pour some of the broth that you cooked chicken in over the dressing. Dot with margarine and bake 35 to 45 minutes in a 400° oven.
Cook spaghetti as package directs and drain. Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into crust in buttered 10-inch pie pan. Spread cottage cheese over spaghetti crust. Cook beef, onion and pepper until done. Drain off fat. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Heat. Turn mixture into spaghetti crust. Bake, uncovered, for 20 minutes at 350°. Sprinkle cheese on top. Bake 5 minutes more.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Combine flour, cinnamon, soda and salt; set aside. Beat together sugar, oil and eggs in large bowl. Gradually add flour mixture. Stir in apples, pecans and vanilla. Pour batter into prepared pan. Bake 55 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan onto cake plate. Make glaze and spoon hot glaze over hot cake.
Mix all ingredients well. Pour in greased/floured Bundt pan. Bake at 350° for 1 hour or until tested done.
Mix together all ingredients. Bake at 350° in 9 x 13 inch pan for 1 hour.
Put all ingredients together in mixer and beat until smooth. Cut bread (either Texas toast size or plain slice) in finger slices (3 to one slice). Cut off crusts. Spread cheese mixture on all sides (top and sides only; do not do the bottom). Place on cookie sheet and bake in oven (370° to 375°) for about six minutes or until lightly browned. (Should be eaten hot).
Beat eggs; add sugar, flour and butter and beat well. Add milk and corn. Grease baking dish with butter. Place in 350° oven and bake about 30 to 45 minutes. Stir gently when about half done. It is best to bake immediately before serving.
Place in crock-pot, cook on low for 3 to 4 hours. Serve with your favorite chips.
In a skillet, brown ground beef. Drain and set aside. In an 8-quart kettle, saute onion, celery, parsley and garlic in oil until tender. Stir in next eight ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in cooked beef, zucchini, all three beans and spaghetti. Simmer, covered for 15 to 20 minutes or until vegetables are tender and spaghetti is cooked. Spoon into individual bowls and top with Parmesan cheese. Yields 5 quarts.
Grease and flour 10-inch Bundt pan. Combine flour, cinnamon, soda and salt; set aside. Beat together sugar, oil and eggs in large bowl. Add flour mixture slowly. Stir in apples, nuts and vanilla. Pour batter into pan. Bake at 350° for 50 to 55 minutes or until done. Cool on wire rack. Remove from pan. Drizzle with glaze.
Make as much as you need. Spray casserole dish the size to fit your family. Slice potatoes to make first layer in dish. Slice onions to make second layer. Slice squash for third layer; slice peeled fresh tomatoes for fourth layer. Sprinkle with margarine, salt and pepper. Add layers in order to fill your dish. Bake, covered, at 350° for 30 to 45 minutes, or until potatoes are tender. Works well in microwave.
Mix all ingredients together. Dough will be stiff. Roll out on floured surface and cut with small cutter. These do not rise or spread, so can be placed close together on cookie sheet. Make small indentation and put dab of tart jelly on each before baking. Bake at 375° for 15 minutes or until lightly browned around edges.
Combine custard mix, Equal, instant coffee and cinnamon in medium saucepan. Stir in skim milk. Cook on medium-low heat until mixture comes to a full boil, stirring constantly. (Mix will be thin.) Pour into custard cups or dessert dishes. Refrigerate at least 1 hour or until set. Sprinkle with cinnamon, if desired. Makes 4 servings.
Combine first three ingredients in heavy saucepan. Bring to a boil over medium heat; stir constantly. Cover; cook 3 minutes without stirring; uncover and boil 5 minutes. (Do not stir.) Remove from heat; add morsels; stir until melted. Add Marshmallow Creme and vanilla. Blend well. Pour into 13 x 9 buttered dish. Let cool. Yields 3 pounds.
Have eggs and butter at room temperature. Preheat oven to 325°. Grease and flour a 9 or 10-inch tube pan. Cream shortening and butter together. Add eggs, one at a time, alternating with sugar. Sift dry ingredients together; add these alternately with milk to creamed mixture. Add vanilla. Pour into tube pan; cook for 80 or 90 minutes.
Add the salt to the flour. Mix the shortening with the flour and salt. Mix with real warm water. Knead until real leathery. Roll real thin and drop into boiling broth. Pour into baking dish. Slice boiled eggs on top.
Steam 10 to 12 minutes or microwave 5 minutes the squash and onion until tender. Drain and finely chop or mash vegetables. Add margarine and set aside.
Mix ingredients well and put in a hot iron skillet. Place in oven and bake at 350° for 40 minutes. Check with a toothpick or fork for doneness.
Beat eggs and margarine real good. Add flour, salt, baking powder and enough water to make a good dough. Chill. Roll out thin and cut in strips, then cut strips about 2 inches long. Cook chicken and debone. Put back in broth. Add dumplings and boil for 5 minutes. Warm 1 can of cream of chicken soup and 1 cup milk. Add this to chicken and dumplings and cover and simmer for 1 hour. I double this recipe for family.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour, until mixture resembles coarse corn meal. Add milk and stir with a fork only until dough leaves side of bowl.
Cook chicken until done. Remove from bone and pull apart. Place into casserole dish. Mix sour cream and soup and spread over chicken. Mix crackers and butter and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Mix peanut butter with powdered sugar until it crumbs. Reserve 1/2 cup for topping. Spread peanut butter on crust. Cover with vanilla instant pudding. Then top with Cool Whip and crumbs.
Heat oven to 375°. Grease deep dish pie plate (10 x 1 1/2-inch). Mix Bisquick, water and beans. Spread mixture in pie plate. Layer remaining ingredients on bean mixture. Bake for 30 minutes. Serve with sour cream, lettuce and tomatoes.
Cream together butter, Crisco and sugar. Add eggs, one at a time, beating after each addition.	Sift together flour, salt and baking powder. Add alternately	with milk. Add vanilla. Pour into	greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 45 minutes.	(Makes a large cake.)
Preheat oven to 350°. Combine Bisquick, egg substitute, buttermilk and oil. Mix well. Stir in all remaining ingredients. Pour into a 9 x 13-inch glass baking dish that has been sprayed with nonstick vegetable spray. Bake 25 minutes.
Mix well sugar, salt, dried mustard and vinegar. Add onion juice (if you don't have any onion juice, just put about 3 or 4 tablespoons of diced onions and a couple tablespoons of water in a blender and mix well to make juice). Add vegetable oil slowly (very, very slowly), as you mix with an electric mixer constantly until thickened. Add poppy seed.
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon into greased and floured pan (two pans: 9 x 5 x 3-inch or one pan: 9 x 13 x 2-inch). Bake at 350° for 1 hour and 5 minutes or until done. Cool 10 minutes before removing from pans. Cool completely on wire racks.
Mix together and bake 1 1/2 hours at 360° or until brown.
Mix Jell-O as directed on box, pineapple with juice, canned milk, cottage cheese, cherries (no juice), pecans and mayonnaise. Chill in large casserole dish or 2 small dishes.
Combine first 3 ingredients. Heat to steaming point. Cool until it begins to thicken. Add sour cream and vanilla. Stir well. Serve topped with fresh strawberries or fruit in season.
Place peach slices not touching each other on baking sheet and freeze about 1 1/2 hours until hard. Put in blender or food processor; add yogurt and sugar and process about 1 minute until smooth. Spoon into dessert bowls; sprinkle with coconut and top with mint sprigs. Serve immediately. Makes 4 servings, 1/2 cup each.
Mix eggs, oil, sugar, vanilla and zucchini in a large bowl. Mix well and make a hole in the center and add flour, cocoa, salt, baking powder, chocolate morsels and nuts.
Heat water in Dutch oven (to cook pasta). Melt butter in heavy saucepan. Stir in flour to form roux. Add white pepper. Add broth. Blend mixture. Remove from heat. Add half and half. Blend and return to low heat. Slowly add grated cheeses. Stir constantly for smooth blend until dissolved. Serve immediately with cooked pasta.
Mix soy sauce, sherry, brown sugar and seasonings; add beef, let stand 10 minutes to marinate. Stir fry beef in hot oil in skillet until browned. Add vegetables; stir-fry until tender-crisp. Mix broth and cornstarch, add to skillet. Bring to boil for 1 minute. Prepare rice according to package. Serve meat mixture over rice.
Soak bread crumbs in milk until softened. Combine softened bread crumbs, meat, pepper, celery salt and egg. Shape into 12 thin patties. Place 1 slice of ham and 1 slice of cheese on top of each of 6 of the patties. Cover with remaining patties, gently pressing together edges of patties to seal ham and cheese inside. Broil.
Place in foil: Form ground beef into 4 patties, place onion slice on beef patties, carrots or potatoes, sprinkle with salt and pepper. Bake at 350° for 1 hour to 1 1/2 hours.
Blend ingredients. Separate dough into 8 rectangles; seal perforations. Spread mixture over dough. Roll as jelly roll. Slice roll in 1/4 to 1/2-inch pieces. Place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Combine cider, apricot nectar, rum, sugar, lemon juice and cinnamon in large stock pan. Bring to boil. Reduce heat; simmer for 1 hour. Pour into punch bowl. Stud several oranges with cloves; float in punch. Makes approximately 30 servings.
Saute pepper, celery and onion in 2 tablespoons of oil, add remaining ingredients and heat thoroughly. Serve over rice to as many as 6 hungry people and wait for the compliments that are sure to follow.
Beat egg whites until stiff, then add yellow. Add other ingredients and mix well. Fill canister with milk.
Use a really large bowl to mix wet ingredients. Add dry ingredients. Fill muffin tins with papers and fill. Bake at 350° for 20 to 25 minutes. Makes 4 to 6 dozen.
Sift flour, baking powder, salt and baking soda. Cut shortening into mixture. Add the buttermilk; mix with fork until a dough forms. Turn dough onto lightly floured surface. Knead until smooth. Pat dough to 3/4-inch thick. Cut out biscuits. Place 2-inches apart on an ungreased baking sheet. Bake at 425° for 12 to 15 minutes.
In a large skillet with cover, saute onion and garlic in butter and oil until golden. Stir in tomatoes, dill, basil, mustard, sugar, parsley, salt and pepper. Simmer 5 to 8 minutes. Add shrimp and wine. Continue simmering, stirring about 3 to 5 minutes or until shrimp cooks through (don't overcook). Turn off heat; sprinkle crumbled Feta in skillet. Cover and let sit two minutes. Serve over rice with crusty bread and green salad.
Beat egg whites until stiff. Add sugar and baking powder. Mix well. Add crushed crackers and pecans. Pour into buttered 9x13-inch dish. Bake 15-20 minutes at 350°. Cool.
Combine brown sugar, cornstarch and pineapple juice. Bring to a boil to make syrup. Saute first 3 ingredients in oil or margarine until wilted. (Do not cook.) Put sauteed ingredients in casserole dish, 13 x 9 x 2, with pineapple chunks. Pour syrup over ingredients in dish.
First Layer: Crush graham crackers, butter and sugar together. Bake in 9 x 13-inch pan at 375° for 8 minutes. Let cool.
Combine all ingredients except the parsley and walnuts in blender; mix well. Place in bowl and chill for several hours. Shape into a log. Sprinkle parsley and walnuts over log and serve. Serve with assorted crackers and Melba toast.