HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, using only half the cheese; mix together and heat through. Pour mixture into tortillas and roll up seam side down. If some of the mixture is leftover, pour on top of with the rest of the cheese. Bake 45 minutes at 350°, covered.
Preheat oven to 375°. Grease 9-inch loaf pan. Sift dry ingredients. Add raisins. Combine eggs, buttermilk and melted butter. Add to dry ingredients. Put batter in pan. Bake about 1 hour. Remove from pan.
Preheat oven to 350°. Combine all ingredients except eggs. Heat, stirring, until cheese melts. Pour into a shallow casserole or baking pan. Break the eggs carefully into the sauce. Bake until eggs are of desired firmness, approximately 25 to 30 minutes. Serve over toasted English muffins. As a dinner dish, eggs could be served on a bed of wheat pilaf.
In top of double boiler, put one 4 ounce can Coleman's dry mustard. Pour 1 cup tarragon vinegar in. Do not stir! Let stand 1/2 hour. Beat in 6 whole eggs, one at a time with wooden spoon. Add 1 cup sugar. Stir and cook slowly for 15 minutes. Stir until thickens. Add 1 stick margarine. Stir until melted. Let cool in glass jars.
Grind and put into colander or cheesecloth bag all except apples; strain well. Put into large pot and add vinegar, sugar, salt, allspice and cinnamon. Cook approximately 15 minutes. Add apples. When mixture begins to boil, put in sterilized jars and seal. Makes approximately 8 pints. This relish is especially good with fried eggs or any kind of beans.
Bake potatoes in preheated 425° oven until soft, about 60 minutes. Meanwhile, peel squash; cut into slices and steam for 15 minutes or until very soft. Cool potatoes slightly. Cut in half and gently scrape pulp from skin; be careful not to tear skin. Combine squash, potato pulp, 1/4 cup melted butter, cumin and salt in food processor until you have a creamy puree. (Doesn't work in a blender; I've tried it, duh!) Heap mixture into empty potato skins. Brush with 2 teaspoons melted butter and sprinkle with paprika. Place under broiler 10 minutes or until lightly browned. Serves 2 to 4, depending on size of potatoes.
Bake in long pans. Combine all ingredients into mixing bowl; beat well. Bake at 325° until done. Top with 7 Minute Icing.
Combine chicken with almonds. Blend broth, oil, salt, celery seed, parsley flakes and Worcestershire sauce. Bring to a boil. Add flour. Cook over low heat, beating rapidly until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat and add one egg at a time, beating until mixture is shiny. Stir in chicken mixture. Drop 1/2 teaspoon mixture on greased baking sheet. Bake at 450° for 10 to 15 minutes. Serve hot. Makes 25 servings.
Mix first 3 ingredients; put in pan and bake at 350° for 15 minutes. Beat egg yolks, 2 cups sugar and half and half. Add rhubarb and spread over above crust. Bake 45 minutes or longer. Whip egg whites, 3/4 cup sugar and vanilla and spread on filling; bake until brown.
Mix all together. Add enough milk for mixture to drop off spoon. Drop by tablespoon in a deep fry pot. Fry 1 minute on each side, or until brown. Drain on paper towel.
Combine first 4 ingredients. Cook until thick. Pour over vegetables while still hot. Let set for 24 hours.
Steep tea bags in the 1 cup boiling water, 2 to 3 minutes. Remove tea bags. Stir in sugar. Add remaining ingredients. Mix until sugar is dissolved. Pour into freezer container. Freeze firm. Remove from freezer 10 minutes before serving.
Mix together pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for 1 minute. Cream the cheese and mix with Cool Whip and 1 cup of sugar. Spread over cooled pretzels. Mix jello with 2 cups boiling water. When cool, add strawberries with juice. Pour over cheese mixture and refrigerate.
Cook broccoli and rice according to instructions. Layer half the rice in a greased 1 1/2 qt. baking dish. Place drained broccoli over the rice. Place remainder of rice over broccoli. Spread mushroom soup on next. Top with grated cheese. Bake in oven at 350° until cheese melts and is bubbly.
Prepare two 9-inch cake layers as directed on package. Bake and cool. Spoon 1 cup whipped topping around outside edge of bottom layer. Fill center of 1st layer with one-half of pie filling. Place second layer on top. Spoon 1 1/2 cups whipped topping around top edge and spoon remaining pie filling into center top of cake. Chill and serve. Keep leftover cake refrigerated.
Beat all ingredients, except crab meat, in mixer until smooth. Add crab meat and mix gently. Heat in oven until warm. May also be served cold.
Have cheese at room temperature. Mix in beef chips, onions (chopped with tops) and salt. Form into a ball. Roll in nuts. Wrap in Saran Wrap and refrigerate a few hours or overnight for more flavor.
Beat eggs, sugar and flour well. Add next 5 ingredients in order given. Pour into 8-inch unbaked pie shell and bake at 350° about 40 minutes.
The day before serving: Prepare angel food cake mix and bake in a 10-inch tube pan as package directs. Let pan hang over neck of bottle at least 2 hours until cake is completely cool.
Put all ingredients in a pan; heat to simmer. Have the small and medium cucumber pickles scrubbed, trimmed and each pickle cut partially down lengthwise (quartered, but not cut apart). Pack pickles in small crocks that will fit in your refrigerator, or use big clean jar. Pour hot liquid over pickles in crock, cool and put china plate on top of pickles to hold them down in liquid. When cool, cover with a couple of layers of plastic wrap or aluminum foil; secure tightly with rubber band. Put in refrigerator to ripen for 2 to 3 weeks. Delicious and long lasting. This was my grandmother's recipe.
Mix cake mix and melted margarine. Put in ungreased 9 x 13-inch pan. Mix together eggs, cream cheese and sugar. Pour over cake mixture. Bake at 350° for 40 minutes. Remove from oven. Sift confectioners sugar over top. Cut in squares while still warm.
Partially boil or bake potatoes; cool and peel. Cut into 1/4-inch slices and arrange in buttered baking dish. Make syrup of sugar, water and salt. Add flavoring and butter. Pour over potatoes and cook at 325° for 1 hour or more, basting often.
Combine sugar, flour and eggs; blend well. Do not beat. Melt chocolate and margarine in saucepan. Add nuts and stir. Combine chocolate mixture with flour mixture and add vanilla. Blend; do not beat. Pour in paper-lined muffin tins. Bake at 325° for 25 to 30 minutes. The top of the muffin will form a crackle glaze.
Spread cookie dough in pizza pan and bake at 350° for 12 minutes. Remove from oven and cool in refrigerator. Combine cream cheese, sugar and Cool Whip. Spread over cooled cookies. Then spread chilled pie filling on top. Cut into pizza slices and serve.
Preheat oven to 350°. Saute mushrooms in butter for 10 minutes or until tender. Lightly mix in shrimp and rest of ingredients. Pour into a 2-quart casserole. Bake for 25 minutes until golden.
Blend flour into butter. Add evaporated milk and liquid from mushrooms. Add chicken broth to make 4 cups of liquid. Add turmeric, salt and oregano to liquid. Cook until sauce is thickened. Add grated cheese. In flat baking dish, put 2 to 3 cups of cooked rice. Layer chicken and mushrooms over rice. Pour cream sauce on top and top with cheese. Bake 30 minutes at 350°.
Mix Kool-Aid in container and fill halfway with water, then add pineapple juice. Chill punch until ready for use. Add 7-Up and pineapple sherbet. This is great for any party.
Preheat the oven to 350°. Lightly grease 9 x 13-inch baking pan; set aside. In a large bowl, mix together the rice, soups, water, garlic, parsley and Worcestershire sauce. Pour the mixture into the baking pan. Press the chicken into the mixture. Sprinkle the top with paprika.
Mix all ingredients except reserving 1 cup of crackers. Put reserved crackers on top of casserole with a dot of butter. Cook for approximately 35 minutes at 350°. Very good!
Preheat oven to 400°. In medium bowl, beat eggs. Add milk and salt; blend well. Pour mixture into greased 9 x 9-inch baking pan; top with asparagus. Sprinkle with cheese. Bake 15 minutes or until egg mixture is set.
Dissolve yeast and sugar in warm water. When dissolved, mix remaining ingredients. Pinch off small amount and put in greased muffin pan. Bake at 400° for 10 minutes or until browned. This recipe can be kept in refrigerator and used as needed. Dip out into muffin pan and let set for 10 minutes at room temperature before baking.
Dump all together. Mix 10 minutes and bake 1 hour or until done at 325°. Serve plain or with your favorite icing.
Rinse navy beans. Place in 4-quart pot. Add water, covering beans 3 to 4-inches. Bring to a boil. Boil 2 minutes. Cover and remove from heat. Let stand 1 to 2 hours. Drain beans and discard soaking water. Return beans to pot. Cover with 2 quarts of water. Add onion, bay leaf and garlic. Bring to a boil. Reduce heat and cover. Simmer until beans are tender, about 1 1/2 to 2 hours. Season to taste with salt and pepper. Remove bay leaf. Makes 8 servings.
Stir together all ingredients in a large bowl until blended. Spoon into a 9x5 loaf pan lined with plastic wrap. Cover and chill for 8 hours. Invert chilled mixture onto a serving plate. Garnish if desired, to look like a present using the onion stem as a ribbon and the chili pepper as a bow. Serve with crackers or toasted French baguettes.
Preheat oven to 350°. Cook green beans; drain. Mix with mushrooms, water chestnuts, pimento, soy sauce, soup and melted butter. Put in a 2-quart casserole. Crush Ritz crackers and mix with Parmesan cheese. Sprinkle on top of bean mixture. Bake until bubbly and brown on top, about 25 to 30 minutes.
Chop onions, green peppers and celery fine; fry in oil in a skillet until brown and tender. Fry the hamburg, bacon, salt, pepper and garlic in oil in a separate skillet until cooked. Then mix all these ingredients together. In a soup pot, mix tomato soup with tomato paste. Add the onion, peppers, celery, hamburg, bacon and garlic mixture. Cook slowly for 4 hours. Boil the spaghetti in water until cooked. Drain. Serve sauce on top of spaghetti. Add Italian grated cheese over the top of the sauce and serve with hot peppers, if desired.
Melt cheese and butter together over low heat in saucepan. Mix remaining ingredients with cheese mixture. Using a small spatula, spread over English muffins. Broil just until cheese starts to bubble. Cut into small pie shapes.
Lay pork chops flat in casserole dish. Place slice of onion on each pork chop. Add can of tomatoes over top of pork chops. Bake at 350° until pork chops are tender.
Heat together cream of celery soup and cheese until cheese melts. Mix vegetables and soup mixture together in casserole. Top with crushed Ritz crackers. Bake at 350° for approximately 20 to 35 minutes.
Microwave process cheese spread and sour cream in small bowl on High for 1 1/2 to 3 minutes or until melted, stirring after 1 minute. Stir in remaining ingredients. Serve warm with soft pretzels and vegetable dippers. Makes 1 1/2 cups.
Coat a skillet with nonstick cooking spray. Melt butter and saute onions until transparent. Add zucchini and tomatoes; simmer 15 minutes, covered. Sprinkle cheese over vegetables. Cover and simmer until the cheese melts. Serves 4. Contains 148 calories and 8 grams fat.
Spread refried beans in casserole dish or platter. Brown ground beef and drain. Add taco seasoning mix and water. Cook and stir on medium heat, 10 to 15 minutes. Spread over refried beans. Arrange layers of lettuce, salsa and cheese on top of meat. Garnish with desired toppings: sour cream, guacamole, black olive slices and jalapeno slices. Serve with tortilla chips. Makes 14 to 16 appetizer servings.
Divide the sausage meat into 6 (4 ounce) portions. Shell the eggs; dip in flour. Coat each egg with egg and bread crumbs. Fry in hot (but not smoking) oil, turning carefully (roll over) every minute or two to cook evenly until browned all over, about 25 minutes cooking time in all. Cut each egg in half. Serve hot with tomato sauce or cold with salad greens.
Cook 2 tablespoons slivered almonds in 2 tablespoons butter or margarine over low heat until golden, stirring occasionally. Remove from heat. Add 1 teaspoon lemon juice. Pour over 2 cups hot, cooked, drained French-style green beans.
Cook broccoli until tender, also cook chicken until done. Grease the bottom of a large casserole dish. First put in broccoli, then chicken and in another bowl mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli, then sprinkle grated cheese and bread crumbs. Bake at 350° for 45 minutes.
Heat oven to 350°. Place meat, fat side up, on a rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140°, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5° to 10° during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 10 to 12 servings. Preparation time: 15 minutes plus standing. Cooking time: 2 hours.
In small mixing bowl, mix flour and salt. Make a hole in flour. Put egg in hole. Add water; mix well. May need a little more water. Roll out on floured board. Cut in strips. Drop in hot boiling chicken broth. Can thicken if needed.
Melt margarine over medium heat. Add onions and garlic and cook until tender. Add water, cauliflower, chicken broth and potatoes. Heat to boiling. Reduce heat; simmer for 15 minutes or until vegetables are tender. Stir in ham, 1/2 cup of half and half, chives, white pepper and nutmeg. In a small bowl, combine remaining half and half with the flour; blend well. Slowly stir into soup; cook and stir constantly until slightly thickened and bubbly. Makes 8 (1 1/4 cup) servings.
Rub potato skins with oil; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325° for 30 minutes or until heated through. Potatoes may be stuffed ahead and refrigerated or frozen.
Layer in a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Serve warm with ice cream. Serves 10 to 12.
Mix sugar and water. Boil 5 minutes. Cool. Mash bananas and add lemon juice right away. Mix everything together except 7 Up and freeze. Thaw for 1 hour before serving. Add 7 Up when ready to serve.
Spread hamburger in bottom of roaster pan. Top with sliced onions, and then with green beans.	Mix soups and water and pour over the above. Top with tater tots, do not cover. Bake 1 hour at 350°.
Mix graham cracker crumbs with melted margarine for crust. Put in bottom of a square or oblong dish for first layer. Add layer of sliced bananas. Mix Eagle Brand milk with lemon juice and sugar; layer over bananas. Drain crushed pineapple and mix with chopped pecans. Pour over Eagle Brand milk mixture. Whip Dream Whip and spread over this. Sprinkle Angel Flake coconut over this. Top with cherries. Put in refrigerator to set. Cut in squares and serve.
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In skillet, in 2 tablespoons hot oil, stir-fry the turkey until browned. Remove and set aside.
Combine all ingredients and mix well. Pat meat mixture into bottom and sides of greased 9-inch pie plate. Flute sides. Set aside.
Mix all ingredients together in a large bowl. Add ice. Serves about 25 punch cups.
Bring first 2 ingredients to a boil; add rice. Simmer 45 minutes, stirring frequently. In a bowl mix heavy cream, milk, whole eggs and vanilla. After first mixture cooks 45 minutes, check and make sure rice is done. Bring both mixture to full boil and then let cool before refrigerating.
Mix well crumbs, cocoa, 1 cup confectioners sugar and nuts. Add corn syrup and bourbon. Mix well. Form into balls. Roll in confectioners sugar. Store in covered container a day or so to ripen. Keeps very well. Makes about 3 1/2 dozen.
Work Crisco in flour with fork. Sprinkle water around all at once and mix with fork just so it sticks together. Do not touch with hands. Scrape mix into ball. Dump dough on floured bleached cloth or flour sack. Using floured rolling pin, pat down rolling lightly. Start with edge nearest you and roll edge around rolling pin loosely sliding pie plate under. Trim with sharp knife. Slide wooden handle between edge of pie plate and crust to crinkle. Bake 10 to 12 minutes at 400° or until lightly brown.
Saute onion and bell pepper. Add soups and cheeses and stir until blended on medium-low fire. Add seasonings and shrimp to mixture. Then add noodles and heat. Ready to serve.
Cut the cabbage very fine. Cook the vinegar, sugar, oil, salt, mustard and celery seed together until sugar is dissolved. Pour over cabbage and allow to stand for 6 hours.
Shred cabbage; brown bacon in skillet. Put cabbage, bacon, onion salt, pepper and oleo in crock-pot. Stir occasionally.
Brown meat; drain. Add tomato sauce and paste, whole tomatoes (save the juice), oregano, minced garlic, salt and pepper. Simmer for 1 hour. Cook lasagna noodles as per package instructions. Place 3 cooked noodles in bottom of low baking dish. Over this layer, spread sauce to cover noodles, then spread Ricotta cheese, Parmesan and Mozzarella cheese. Add another layer of noodles, sauce and cheeses and repeat. Add tomato juice to top layer. Bake 45 minutes at 350°.
Place chicken in baking dish and bake at 350° for 30 minutes. Pour pizza sauce over top and bake 30 minutes longer. Sprinkle with cheese. Bake for additional 5 minutes or until cheese is melted. Serves 6.
Combine sugar, Karo and water; bring to a rolling boil. Stir in peanuts gradually so as not to lose boil. Cook until peanuts pop and turn light brown; remove from heat. Add soda and salt; stir well. Pour onto a large well-greased cookie sheet. When cool, break into pieces.
Combine pretzels, 3/4 cup butter and 3 tablespoons sugar. Spread in 9 x 13-inch pan and bake at 375° for about 8 minutes.
Place all ingredients in mixing bowl and beat well. Bake in greased and floured 9 x 13-inch loaf pan at 350° for 40 minutes.
Mix all ingredients together. Put in greased casserole. Sprinkle lightly with crushed potato chips. Bake in 325° oven until hot.
Combine sour cream and taco seasoning mix. Spread refried beans onto a 9-inch serving plate; spoon sour cream mixture evenly over the beans. Layer with jalapeno peppers and the next four ingredients. Serve with tortilla chips. Yield: 10 to 12 appetizer servings.
Brown turkey and onion together. In a large pot, put rest of ingredients together. Add turkey mixture. Simmer for about 30 minutes to 1 hour. You can add water if you like it soupier.
Scrape carrots, cut into julienne strips. Place in saucepan with basil and enough water to cover and cook until just tender; then drain.
Thaw dough in fridge or microwave (carefully) without letting it rise. Spread dough over 10 x 15-inch cookie sheet. Cook sausage; drain well and reserve grease. Mix in bowl, sausage, eggs, cheese and spices. Spread mixture over dough. Beginning on long side, roll dough lengthwise and place on cookie sheet, seam side down. Pinch ends together and pinch seam together. Drizzle sausage grease over top and sprinkle with paprika. Cook at 350° for 30 minutes.
Combine and mix all ingredients together well. Chill thoroughly before serving on a bed of lettuce.
Stir ingredients in Dutch oven or large saucepan over low heat for 20 minutes or until thoroughly heated. Do not boil. Remove cinnamon sticks and cloves. Makes 16 (1 cup) servings.
Combine ingredients and toss amount needed with shredded cabbage, carrots and onion.
In a large bowl, combine the cereals, crackers, pretzels, raisins, cashews and dried banana slices. Snack away!
Mix first 7 ingredients and then pour in ice cream freezer. Finish filling freezer by pouring half and half or milk to the line. Then start ice cream freezer.
Melt morsels in top of double boiler; add peanut butter and mix well. Add corn flakes. Drop about a teaspoon at a time on cookie sheet lined with wax paper. Let set until firm or put in refrigerator for a few minutes.
Cook meat; drain off grease. Cut cheese in chunks. Melt in microwave. Add meat, sour cream, salsa and taco sauce. Put in crock-pot.
Mix all ingredients except Cool Whip and coconut. Chill and let set. Before serving, spread with Cool Whip and sprinkle with coconut.
Cut cookie dough into 1/8-inch slices and arrange on lightly greased pizza pan, letting slices overlap. Press lightly together to seal. Bake 10 minutes at 350° until edges begin to brown; top will not be brown. Blend the cream cheese with whipped topping and add sugar and vanilla; spread evenly over crust. Arrange fruit attractively over crust. Pour glaze over all.
Mix first 6 ingredients. Cook on High 5 minutes. Mix catsup, mustard and sugar. Spread over meat loaf. Cook 12 to 15 minutes on High, uncovered. Use deep pan (microwave-safe), e.g. glass bread pan.
Combine oil, salt and vinegar. Bring to a boil. Pour over veggies while hot. Must set overnight. Keeps 3 to 4 weeks.
Put all ingredients in pot. Cover and bring to boil. Reduce temperature to 180° and simmer for 1 1/2 to 2 hours. In a cooker, cook for 8 hours with lid on. May stir in frozen peas for last 10 minutes, if desired. If thicker stew is desired, stir in 1/4 to 1/2 cup dry potato flakes. Bring stew to boil again.
Cook and season meat with taco seasoning and allow to cool. Mix meat and beans. Chop lettuce, tomatoes and chips and mix with meat and beans in a large bowl. Stir in bottle of Catalina dressing. Mix well and sprinkle grated cheese on top.
Combine raisins, water and soda; bring to a boil. Cool completely. Beat together eggs, sugar, salt and vanilla. Add raisin mixture with flour and eggs. Fold in nuts. Bake at 350° for 1 hour.
Cook sugar, Karo and water over low heat. Stir only until sugar is dissolved. Then boil rapidly without stirring, to 242° or until syrup forms a firm ball when small amount is dropped in cold water. Add vanilla and salt to egg whites, beating until stiff, but not dry. Pour syrup slowly in a then stream into beaten egg whites, beating constantly until mixture will stand in peaks and is spreadable.
Preheat oven to 350°. Combine butter, Crisco and sugar. Add 1 egg at a time. Beat on low speed until mixed. Add flour, baking powder and milk, a little at a time. Beat at medium speed and add extracts. (Add 1/2 cup chopped black walnuts, if desired.) Put in well-greased angel food cake pan. Bake 1 hour and 15 minutes.
Mix and heat all ingredients, except the crackers. Pour over the crackers. Mix well. Bake at 350° for 10 minutes.
Cut potatoes lengthwise. Arrange in a shallow baking dish. Sprinkle lightly with salt.
In large bowl, mix the first five ingredients well. In small bowl, mix the remaining ingredients, except flour, well. Add small bowl mixture to mixture in large bowl.
Cut steak in small pieces and brown in oil. Add chopped onion. Add salt and pepper to taste. After browned, put golden mushroom soup and Lipton onion soup on top. Cook, covered, on stove for 2 hours. May have to add water at times. Serve over noodles or rice.
Cook dates, brown sugar and margarine together, stirring constantly. Cook until sugar dissolves and margarine melts. Add coconut. Remove from heat; add nuts and Rice Krispies. Roll into balls. Roll balls in granulated sugar, then powdered sugar.
Mix all ingredients together until potatoes are well coated. Bake at 450° until tender and golden brown.
Cook macaroni in boiling water according to directions; drain and cool. Mix all ingredients together and serve.
Combine the onion soup mix, jam and dressing. Pour over the chicken which has been placed in a heatproof casserole dish with a lid. Cover and bake at 300° for two hours, basting, if desired. Serve over cooked rice.