HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine spinach and fajita seasoning in a large nonstick skillet. Add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients. Simmer until cheese melts. Spread 1 cup chicken mixture on 1 side of tortilla, leaving a 1/2-inch border around edges. Roll up tortillas tightly and wrap in plastic wrap. Chill 30 minutes. Unwrap roll-ups and cut into slices. Serve with salsa.
Cream sugar, margarine, flavorings, eggs, salt and soda. Add flour and sour cream alternately. Bake in greased, floured pan (no paper) at 325° for 1 hour.
Heat oven to 350. Spray 8 inch square baking dish with nonstick cooking spray.
Whip whipping cream and set aside. Drain pineapple. Heat pineapple juice until it boils. Stir in marshmallows until dissolved. Let cool. Fold in whipped cream, pineapple and nuts. Put in paper cups in muffin pans. Freeze for 6 to 8 hours. Remove papers and roll in graham crumbs. Top with whipped cream and put a cherry on top.
Sprinkle cabbage with salt. Let stand 1 hour. Add celery and green peppers; let stand 20 minutes longer. Drain well. Combine sugar, water, vinegar, celery seed and mustard seed. Bring to a good boil. Pour over cabbage mixture and mix well. Cool well. Put in freezer containers and freeze.
Mix all ingredients, except tortillas, together. Add enough milk to make mixture soupy. Butter bottom of casserole dish. Put layer of tortillas in bottom, the soup mixture on top, alternating until soup mixture is gone. Bake at 300° for 60 minutes.
Cream shortening and sugar. Add eggs one at a time. Add baking powder, flour and milk alternately until all is used. Add coconut and vanilla. Bake in 2 (9-inch) round pans or 9 x 13-inch long pan for 30 minutes at 350°. Serves 20.
In a bowl of a food processor fitted with a metal wing blade, place butter, Parmesan cheese, salt and black pepper; process using on and off motions until combined, about 30 seconds. (Or place all ingredients in a medium bowl; stir until combined.) Serve with hot cooked corn-on-the-cob or other steamed vegetables. Makes 1/2 cup.
*May use 2 cups self-rising flour in place of the flour, baking powder and salt.
Pinch 1/2 cake into bowl. Mix vanilla pudding and pour over cake. Layer remaining pinched cake. Pour fruit mixture of pineapple and strawberries over cake. Top with low-fat Cool Whip.
Simmer for 3 hours. (Watch closely and stir often; wants to stick.) Cook spaghetti and put in a pan. Pour sauce over spaghetti; cover with Mozzarella cheese. Put in oven and brown the cheese.
Preheat broiler (if manufacturer directs). Slice potatoes 1/4-inch thick. Toss potatoes with 2 tablespoons Italian dressing. Place potato slices on rack in broiling pan. Place pan in broiler at closest position to heat. Broil potatoes 15 minutes or until tender, turning once and brushing with the remaining dressing. Sprinkle with cheese.
Deskin and debone chicken breasts and cut into pieces. Mix eggs with water and spices. Dip chicken pieces into egg mixture and then into bread crumbs to coat. Fry chicken pieces until golden (do not over fry).
In a 1 1/2-quart baking dish, slice potatoes about 1/4-inch thick. Combine sugar, 3/4 stick margarine, water and cinnamon; bring to a boil. Pour over potatoes and bake at 300° for 45 minutes. When potatoes are tender, top with mixture of brown sugar, 1/4 cup melted butter, flour and chopped nuts mixed well. Return to oven and bake about 5 to 10 minutes.
Preheat oven to 425°. In small bowl, combine crumbs and parsley. In separate bowl, combine Ranch dressing and water. Dip chicken in mixture, then into crumb mix, coating well. Spray nonstick on baking pan, arrange chicken and bake 8 minutes or until chicken is tender.
Combine vinegar, water, salt, pepper and mustard, and cook to a boil. Add eggs and stir constantly until thick. Beat in salad dressing and toss in celery and onions. Pour over cooked potatoes and toss gently. Add 2 cooked eggs (optional).
Dissolve gelatin in boiling water. Stir in honey, lemon juice and rind; chill until slightly thickened. Prepare whipped topping mix as directed on package. Beat gelatin with hand beater until fluffy, then fold in whipped topping. Spread 1/2 the crumbs in bottom of an 8-inch square pan. Spoon in gelatin mixture and sprinkle with remaining crumbs. Chill until firm, about 3 hours. Cut into squares. Garnish with twisted lemon slices, if desired. Makes about 4 1/2 cups or 8 servings.
Brown meat and drain off grease. Put all ingredients in crock-pot and cook for 3 hours on low. Serve with Fritos. Enjoy!
Brown hamburger. Cook noodles as per directions. Layer in a 13 x 9-inch pan noodles, hamburger, sauce and cheeses, ending with cheese on top. Bake at 350° for 35 to 40 minutes, until bubbly.
Cream oil and sugar. Add eggs, one at a time. Beat well after each egg. Add coconut extract, milk, flour and coconut. Beat all together and bake in well-greased tube pan or Bundt pan. Bake at 325° for 1 hour.
Place on individual salad plates and top with Bair's Salad dressing and slivered almonds.
Blend cream cheese, yolks, 1/2 cup sugar and 1 tablespoon lemon juice. Remove crusts from bread. Roll each slice thin with a rolling pin. Spread about 1 tablespoon cheese mixture onto each slice of bread; roll up like a jellyroll. Roll in melted butter and then cinnamon and sugar. Cut roll in half. Place on cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 95. Can be prepared ahead of time and refrigerated or frozen until ready to bake.
Beat cream cheese and butter until smooth. Beat in remaining ingredients. Serve with assorted vegetables and crackers. This spread can be refrigerated up to 3 weeks.
Put chopped mint in pitcher with sugar. Pour boiling water over and leave to cool. Then add freshly squeezed juices. Chill for 2 to 3 hours in the refrigerator. Strain. Add ginger ale or soda and ice cubes. Pour in glasses and garnish with mint sprigs and serve.
Preheat oven to 400°. Place breasts in small pot and add chicken broth to barely cover. Bring to boil and reduce heat; cover and simmer gently until tender (25 to 45 minutes). Remove from broth and cool. Remove skin and bones from breasts carefully. Cut 6 pieces aluminum foil large enough to make an envelope for each breast half and spread with 1/2 of butter.
Mix together the first 6 ingredients, then make hole in center. Mix remaining ingredients and put in hole. Mix all ingredients well, then put in 4 greased and floured coffee cans or whatever you want to bake it in. Bake at 350° for about 1 hour.
Add all ingredients together, adding cornbread mix last. Bake in greased muffin tins for 30 to 40 minutes at 350°. This makes 12 muffins plus an 8-inch round pan full.
Cream fat and sugar; beat in whipped eggs. Add baking powder and 1 cup flour, then water and spices. Add remaining flour gradually, working in more flour until dough is stiff enough to roll. Sprinkle flour over pastry board. Make a ball of dough and lay it on the board. Rub rolling pin with flour and roll out dough into 2 sheets, 1/4-inch thick. Cut in round cakes. Sift granulated sugar over each and bake quickly at 400° to 450°.
Beat together eggs, oil, sugar, baking powder, salt and milk until well blended. Gradually beat in flour until smooth. Pour into funnel with 1/2-inch opening. Pour into hot oil; fry until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.
Rinse lamb; pat dry with a paper towel. Rub seasoned salt all over roast. Slice cloves of garlic and slip under skin. Wrap in heavy aluminum foil. Let set a few hours on a rack in a roasting pan. Cook fat side up at 325° until done (about 2 1/2 hours). Let set 20 minutes before slicing. Cut across grain. Reserve stock for gravy.
In small bowl, combine flour and cocoa. Mix well with wire whisk. In a medium bowl, cream butter and sugar with electric mixer on medium speed. Add vanilla and egg. Beat until light and fluffy. Add flour and cocoa mix. Blend on low speed until fluffy. The dough will dry and crumble. Shape a level tablespoon of dough into a 3 1/2-inch log to form a crescent shape. Bake on ungreased cookie sheet at 325° (1-inch apart). Bake 15 to 17 minutes. Cool 2 to 3 minutes. Roll in powdered sugar. Makes 2 1/2 dozen.
Bring water to boil and add salt. Add orzo and cook, stirring about 10 mins. or till tender. Reserve 1/4 c. of cooking liquid. Drain orzo. Meanwhile, heat oil and butter in saucepan. Add garlic and cook, do not brown. Add orzo, reserved liquid and rest of ingredients. Toss well and serve. Yields 4 servings.
Mix with enough water to make soft meat balls. Fry or bake them and then simmer a half hour in gravy.
Boil 2 cups water with 2 green tea bags. Let cool. In very large container place 7 cups water, orange juice, lemonade, tea and liquor. mix well. Put mixture into smaller containers and place in freezer.
Blend pudding mix with Karo syrup. Gradually add evaporated milk and egg stirring to blend. Add pecans. Pour into pie shell. Bake 375° until top is brown and just begins to crack (about 40 minutes). Cool at least 3 hours.
Grind cranberries, celery, oranges and nuts. Add sugar and 2 boxes of cherry jello. Mix all together and put in bowl until set.
Select fresh blossoms, being careful that all the stems have been removed. Pour boiling water over flowers and let stand for 3 days. Strain; add remaining ingredients and let stand 3 weeks until fermented. Strain bottle and seal. Makes 8 pints.
Use as much water as it takes to cook collards in; use as little water as possible. Gather collards. Pick and wash them; cut them up. Have the other ingredients boiling. Put them in pot and cook for about 2 hours or until done at low heat.
Put in casserole dish, in order listed, in layers. Bake 30 minutes at 350°.
Mix the crumbs with butter and pat into the bottom of a spring-form pan. Mix cream cheese, sour cream, sugar, vanilla, lemon juice and egg yolks until smooth. Beat egg whites until stiff. Add flour; fold into first mixture and pour over graham cracker crust. Sprinkle with cinnamon.
Peel each potato; cover with water and add 2 ounces salt. Cook until tender. Drain well and place in mixing machine; add seasonings, butter and onion powder and mix well. (Instant mashed potatoes can be added if consistency is too loose.) When potato mixture is cooled, shape into small balls. Dip into beaten egg yolks and roll in bread crumbs. Deep fry until brown. Best to fry them just before serving. Makes approximately 75.
Cream softened cream cheese, adding eggs one at a time. Add remaining ingredients and beat at medium speed for 10 minutes. Butter and flour 9-inch spring-form pan. Pour mixture into pan and bake at 350° for 1 hour. Turn off oven and leave cheesecake in oven for 1 hour, without opening door. Turns out great every time. Freezes well.
Combine water, salt and dates. Cook until thick and mushy. Add marshmallows and stir. They will melt. Crush Oreos in a bag, filling and all. Add about 1/2 of crushed Oreos in bottom of square glass dish. Add date mix in globs, being careful not to scoot Oreos. Smooth carefully. Top all with whipped cream. Then add the rest of the Oreos on top. Refrigerate at least overnight.
Place roast in roasting pan and bake, uncovered, at 275° for 1 hour. Dissolve bouillon and soup mix in water. Pour over the roast. Cover and bake at 350° for 3 hours. Remove meat and slice thinly. Return to pan juices and heat through. Serve on buns or rolls. Yields about 24 to 30 servings.
Let mixture of the first 3 ingredients cool, then add the Coke. When mixture starts to thicken, add the pecans, cherries and pineapple. Refrigerate and allow to set.
Combine first four ingredients in saucepan. Cook to hard ball stage. Stir in peanuts and cook until peanuts and syrup are light brown. Add soda and vanilla. Pour into greased pan. Cool and break into pieces.
Mix and pour first 4 ingredients in pie shell. Top with cherry pie filling. Chill.
Cream shortening, sugar and eggs. Make paste of cocoa and food coloring. Add to creamed mixture. Mix salt and vanilla with buttermilk. Add alternately with flour. Mix soda and vinegar. Add last, folding in (don't beat). Bake in 2 layers for 30 minutes at 350°.
Mix first 4 ingredients in a large container and layer with salt and ice cubes. Let stand 3 hours. Mix spices, sugar and vinegar. Bring to a boil. Pack in hot jars and seal.
First put the dry ingredients in a bowl. Mix for fifteen minutes. Put the egg in a separate bowl and beat for five minutes. Now add all remaining ingredients to first bowl and mix for twenty minutes. Cook in a 350° oven for 56 minutes.
Cover the bottom of a 9 x 13-inch dish with potatoes. Heat soup and add margarine and cream cheese until melted. Gradually add milk. Pour over potatoes and cover dish with foil. Bake at 350° for 1 hour. Remove foil and add 1 heaping cup shredded Cheddar cheese. Bake for 30 minutes.
Combine hamburger, rice, onion, bell pepper, salt, celery salt and garlic. Mix well. Form into small balls. In deep skillet, heat tomato juice, cloves, spices, sugar and Worcestershire sauce. Drop meatballs in sauce and simmer for 1 hour.
Mix all ingredients together; form into balls. Chill for about 1 hour then dip in chocolate coating.
Mix all ingredients except alcohol and bring to boil. Simmer 30 minutes. Remove from heat and cool completely. Add alcohol. Enjoy!!
Place all ingredients in blender and blend on high until smooth. You may substitute for strawberries 1/2 frozen banana, frozen pitted cherries, frozen peaches, frozen apples or frozen pineapple. Contains approximately 150 calories with 9 grams fat or freeze milk, omit fruit and add imitation flavoring (contains 80 calories with 0 grams fat). You won't miss ice cream anymore.
In a large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in a 350° oven for 50 to 55 minutes. Cool. Serves 8.
In a large bowl, combine marshmallows and peanuts. Set aside. Line sides and bottom of a 13 x 9 x 2-inch pan with waxed paper. Rub paper lightly with a bit of butter or margarine. In a saucepan, combine chocolate pieces, condensed milk and butter or margarine. Heat over low heat until chocolate is melted. Remove from heat and combine with marshmallows and peanuts. Quickly spread into the lined pan. Chill 2 hours or until firm. Remove from pan and peel off waxed paper. Cut into 1-inch squares with a wet knife. Wrap in plastic wrap. Makes about 8 dozen. Quick and very good.
Brown the pork chops on both sides in a skillet over medium heat; pour off excess fat. Sprinkle pork chops with salt and pepper. Drain the peaches, reserving 1/4 cup syrup. Mix reserved peach syrup, corn syrup, lemon juice, cinnamon, ginger and cloves; pour over chops. Cover pan; cook over low heat for 45 minutes, or until pork is done. Add the peach halves; heat through. Remove chops and peach halves to a serving platter and keep warm. Mix the flour and water; stir into the liquid in skillet. Bring to boil, stirring constantly, then spoon over chops. Makes 6 servings.
Cook peas according to directions. Cook sausage and onions in skillet and add black-eyed peas and uncooked rice onto mixture. Continue to cook for 1 to 1 1/2 hours. Serve with cornbread. Really good! Minute rice can be used. As water as needed and also seasoning.
Dissolve jello	in 1/2 cup of hot water. Add remaining ingredients. Chill and serve.
Mix together with mixer. Bake in four greased and floured one pound coffee cans at 350° for 1 hour. Fill cans one-half full.
Melt the margarine in a 9 x 13 x 2-inch pan while preheating the oven to 350°. In a bowl, combine the flour, sugar and baking powder with a spoon. Stir in milk until smooth. Stir into the melted margarine that is in the pan. Spoon the fruit evenly over the batter. Bake for 45 minutes or until golden brown. Serve with whipped topping or vanilla ice cream.
Heat soup. Dissolve gelatin and water in heated soup. Remove from heat and let cool slightly. Add cream cheese. Mix until cream cheese is thoroughly blended (no lumps). Add remaining ingredients. Pour into loaf pan or mold and chill (preferably overnight). When mixture is set, remove from mold and place on bed of lettuce. May be served as salad, dip or spread.
Remove tough skin from ham and score top. Place in flat pan in oven at 350° for 1 1/2 hours. Combine the remaining ingredients. Mix well and pour over ham. The last hour baste frequently. Last 1/2 hour pour 1/2 to 1 can ginger ale over ham and continue basting. Let cool before carving.
Cook frozen cauliflower according to package directions. Drain cauliflower and place in greased 1-quart casserole. Pour soup (no water) over cauliflower. Mix crumbs with margarine and sprinkle on top. Bake at 350° for 20 to 30 minutes.
Melt oleo in oblong 2-quart baking dish in oven while mixing other ingredients (except fruit). In mixing bowl, stir together first four ingredients. Pour batter on melted oleo (do not stir). Add fruit evenly on top of unstirred batter in baking dish. Do not stir! Bake at 350° for 45 minutes.
Stuff each date with an almond. Cut bacon strips into thirds and wrap a piece around each date. Secure with a round wooden toothpick. Put the dates on a foil lined baking sheet and bake in a preheated oven at 400° until bacon is crisp, about 12 to 15 minutes. Drain on a rack or paper towels.
Pound chicken breast halves to 1/4-inch thickness. In saucepan, melt 6 tablespoons butter. Whisk in half of mustard until blended; put in shallow bowl. Put pecans in another shallow bowl. Dip chicken in butter mixture, then in pecans. In a large frying pan, heat remaining butter in oil over medium heat. Add chicken and cook 3 minutes on each side. Put in a baking dish and keep warm in a 200° oven until sauce is done. Discard all but 2 tablespoons of fat from frying pan and then heat on low. Add sour cream, remaining mustard, salt and pepper. Blend. Cook until heated through (do not boil). Serve over chicken. Also great over white rice!
Heat margarine and oil in large pan. Add onions and garlic and fry very gently for 10 to 15 minutes, stirring occasionally. Stir in the flour and cook another 1 to 2 minutes, stirring constantly. Stir in the stock gradually, then add wine. Season to taste with salt and pepper. Bring to a boil, then lower the heat and cover. Simmer gently for 20 to 25 minutes or until the onions are soft.
Mix all together. Bake in a 350° oven for 1/2 hour or cook in crock-pot for 5 hours.
In medium bowl, combine all ingredients. Chill 1 hour before serving. Makes 4 to 6 servings.
Put broccoli in casserole dish. Mix other ingredients together, pour over broccoli; sprinkle Ritz cracker crumbs on top. Slice pats of butter or margarine over crumbs. Bake at 350° for 30 minutes, uncovered.
Preheat oven to 375°. Grease bottoms only of 15 muffin cups or line. In a large bowl, combine all ingredients. Stir by hand 60 strokes. Divide batter among 15 cups. Bake at 375° for 20 to 25 minutes. Cool 5 minutes. Remove from pan.
Trim excess fat from chops. Brown slowly in T-Fal pan. Add onion, vinegar and tomato juice. Cover and cook over low heat until chops are tender, about 50 minutes. Add cabbage. Sprinkle with salt and pepper. Cover. Cook 10 minutes. Remove chops. Toss cabbage in sauce and serve, placing chops on top of cabbage.
Core apples and cut, but don't peel. Mix all ingredients together in a large bowl. Add salad dressing and mix some more. Ready to eat! Serves 12 to 15.
The night before serving, layer lettuce, onion, bacon and cauliflower into a bowl with a tight fitting cover. Sprinkle sugar, mayonnaise, Parmesan cheese, salt and pepper over top. Cover tightly and refrigerate. Mix well before serving.
Place nuts in 1 1/2-quart casserole dish. Sprinkle with seasoned salt. Dot with butter. Microwave on High for 4 to 5 minutes. Stir until butter coats the nuts evenly.
In a saucepan bring 2 cups water to a full boil; add pea pods, cook 1 minute. Drain well; put into ice water, drain well, cut off stems. Cut a seam on the side of pea pods forming a pocket, set aside.
Combine all ingredients. Cover, bring to a boil and simmer over medium heat for 7 minutes, or heat in oven for 25 minutes at 350°.
Mix together beet juice, Sure-Jell and lemon juice. Bring to a rolling boil. Add sugar and boil 6 minutes. Pour into sterilized jars and seal.
In a 9 x 13-inch pan, mix 1 stick of butter and oatmeal. Add 1 1/4 c. boiling water and let stand 20 minutes. Add 1 tsp. vanilla, cinnamon, pecans and 1 c. flour, 1 c. brown sugar, 1 c. white sugar, salt, baking soda and eggs. Bake at 350° for 35 minutes. While cake is baking have topping ready.
Drain oil from artichokes and add to salad dressing. Mix all together; salt and pepper lightly. May add a pinch of sugar and 1/4 teaspoon curry powder, if desired. Ham, chicken or shrimp is added at the last. Cover and chill overnight.
Combine ingredients; toss to mix well. Refrigerate until served. Serve on crisp dry greens. Save a few nutmeats to sprinkle on top of the salad.
Heat greased 7-inch nonstick pan on stove top until hot. Pour batter into pan. If too thick, add 2 to 3 tablespoons water. Cover pan. Cook 10 to 20 minutes over low heat until top of corn bread is firm. Flip corn bread over and cook 5 to 10 minutes uncovered. Cool on rack. Serve with honey and/or butter.
Make beef patties small, then dump tomatoes, onions and new potatoes together. Cook until potatoes are done and serve.
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon; reserve 2 tablespoons.
Melt butter in a medium saucepan. Add shallots and saute over low heat 5 minutes. Stir in cream, basil and Prosciutto. Cook until thickened to a good coating consistency (about 15 minutes).
Work all together to form a ball; flatten slightly. Brown in a Dutch oven on both sides. Put water halfway up and simmer 20 minutes on both sides.
In skillet, combine gelatin, cinnamon, water and salt. Add margarine. Bring to a boil, stirring constantly. Add sweet potatoes; cover and cook 15 minutes or until sweet potatoes are glazed. Makes 4 servings.
Mix together. Store in clean jar. Also makes a nice gift. To serve, add 2 to 3 teaspoons to hot water.
In a large bowl, blend oil and sugars until mixed well. Add vanilla; beat in eggs, one at a time, beating well after each addition. In another bowl, stir together flour, milk powder, soda, baking powder, salt and cinnamon. Add to egg mixture until well blended. By hand, stir in carrots and walnuts. Pour batter into a greased and floured (lightly) ring microwave pan. Microwave on Roast 4 minutes or until done. Bake in convection oven 20 minutes at 325°. Bake in regular oven at 350° for 50 to 60 minutes. If baking in regular oven be sure to use proper pan. Try this recipe as cupcakes, muffins or quick bread. Frost with powdered sugar or cream cheese frosting or just plain.
Beat sugar and cream cheese together. Fold in strawberries, pineapple, marshmallows, bananas, Cool Whip and nuts. Put in a 9 x 12-inch pan. Freeze. Take out of freezer 10 to 15 minutes before serving.
Preheat oven to 350°. Butter baking dish or pie plate. Put in sliced apples and pour water over them. Sprinkle on cinnamon. Work together sugar, flour and butter until crumbly. Spread over apples mixture and bake slowly, uncovered, 1 hour or until apples are tender. Serve with whipped cream or ice cream.
Boil chicken. Let drain. Cut chicken into bite size pieces. Boil rice. Combine chicken, rice, cream of mushroom and 1/2 can of water. Salt and pepper to taste. Cook in oven on 300° about 20 minutes. Top with cheese just before removing from oven.
Beat all together and boil until thick in a double boiler. Spread between layers of cake. Put grated rind in batter. Makes filling for 3 layers.
Prepare cake mix according to package directions. Fill cupcake papers 1/2 full; set aside. In separate bowl, mix the cream cheese, sugar, egg, salt and chocolate chips. Beat this mixture and put 1 teaspoon on top of uncooked cake batter. Bake at 350° until done. Top with cream cheese icing, if desired.
Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in enough water to bind together and form into a dough. Chill for 20 minutes. Roll out the pastry and use to line a greased 10-inch cake pan or flan ring placed on a baking sheet.