HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In skillet, season and brown ground meat and onion. Drain and add taco sauce and mix well. In a 9 x 13-inch baking dish, put layers of tortillas. Top with meat mixture, then cheese. Add another layer of tortillas, enchilada sauce (1/2 can), meat and cheese. Last layer of tortillas, enchilada sauce and cheese. Cover with foil and bake 1 to 1 1/2 hours. Cut into squares.
Heat pan; add oil and pork. Fry until done. Add onions. Saute; add cabbage and toss. Add sugar, ginger and peppers. Add salt if necessary. Heat thoroughly and serve at once with rice, boiled noodles or crisp noodles. Vegetables should be crunchy; do not overcook. If liquid forms, thicken it with 1 tablespoon cornstarch mixed with 1/4 cup water.
Place chicken in a baking dish. Sprinkle rice over chicken. Season with salt and pepper. Mix soup and water; pour over chicken and bake at 375° for 1 1/2 hours, or until chicken is done.
Knead until smooth. Divide into 8 balls and knead each ball until smooth and round. With a rolling pin, flatten each until 1/4-inch thick and about 4 or 5-inches in diameter. Cover with a towel and let rise 45 minutes. Arrange the rounds upside down on baking sheet. Bake at 500° for 10 to 15 minutes or until brown and puffed in center. The breads will be hard when they come from oven, but will soften and flatten when cool.
In pan, melt butter. Add onion and cook until tender. Stir in flour, salt, poultry seasoning and pepper. Add broth and stir to mix well. Cook and stir until thick and bubbly. Stir in chicken, vegetables and pimento. Heat until once again bubbly. Place biscuits on top of hot chicken mixture and bake at 450° for 8 to 10 minutes or until biscuits are light brown.
In 13 x 9-inch pan bake cake according to package directions. Meanwhile in saucepan combine pineapple with juice and sugar; cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with a fork at 1 inch intervals. Pour in pineapple mixture and spread over cake; cool completely. In medium bowl combine pudding mix with milk; blend until thick. Spread over cake. In medium bowl beat Cool Whip until soft peaks form. Add confectioners sugar and vanilla; continue beating until stiff. Spread over pudding. Refrigerate 24 hours before serving; sprinkle with coconut if desired.
Cream sugar, shortening and eggs together. Blend all dry ingredients together. Add to creamed mixture with milk and cherry juice. Stir in nuts and cherries. Pour batter into well-greased loaf pan. Bake for 1 hour at 350°. Remove bread from pan at once. Cool before slicing. Makes 36 (1/2-inch slice) pieces of bread.
Mix mayonnaise, vinegar and sugar and cover. Leave overnight in refrigerator. Mix remaining ingredients and toss. Leave in refrigerator overnight. Pour dressing over salad and toss before serving.
Melt chocolate chips and butter in double boiler. Add powdered sugar and water. Mix well.
Cook all vegetables in water until tender. Mash vegetables and add soup (mix with milk) and heat until cheese is melted in soup.
Combine bread and milk in small bowl. Allow to soak 5 minutes. Combine beef, onion, eggs, salt and bread mixture; mix well. Shape meat mixture into a loaf. Place in lightly greased 9 x 5 x 3-inch loaf pan. Combine remaining ingredients and pour over meat loaf. Bake at 350° for 1 hour or until done. Yields 6 servings.
Spread cream cheese in bottom of casserole dish. Spread chili sauce on top of cream cheese. Top with grated cheese Bake at 350° for 15 to 20 minutes.
Cook squash until tender in slightly salted boiling water. Drain and mash. Mix torn bread, milk, cheese and beaten egg well. Stir in squash. Use 1/2 stick margarine to dot bottom of casserole dish. Pour in squash mixture. Dot with remaining margarine. Sprinkle with paprika. Bake at 375° for 35 to 40 minutes.
Mix all ingredients and bake at 350° for 45 minutes to 1 hour.
Boil on high for 3 minutes the sugar, milk, cocoa, vanilla and butter. Add peanut butter and Marshmallow Creme. Spread in 8 1/2 x 13-inch buttered pan.
Mix cake mix, butter and 2/3 cup Pet milk. Beat at high speed until well mixed. Place 1/2 of mix in greased 9 x 13-inch pan. Press in bottom and bake at 350° for 6 minutes. Cool. Melt caramels with 1/3 cup Pet milk and pour over crust. Sprinkle with chips and nuts. Flatten rest of cake dough by putting between wax paper and pressing to the size of pan. Remove from wax paper. Cover the entire surface of chips and nut mixture. Bake at 350° for 15 to 18 minutes. Cool before cutting.
Over low heat, melt butter; add and heat shrimp and mushrooms. Mix together the sour cream, salt, paprika, Worcestershire sauce and dill seed. Pour over shrimp and mushrooms. Cook, stirring, until just heated and add lemon juice. Serve over rice.
Cream shortening and sugar. Add eggs. Cut banana and nuts into small pieces and add. Sift flour with salt and baking soda and add to mixture. Bake in greased loaf pan 1 hour and 15 minutes at 350°.
Preheat oven to 350°. Combine pumpkin, sugar, eggs, milk and spices. Pour into a sprayed 9 x 13-inch pan. Make topping by combining dry cake mix with the margarine. Sprinkle topping on the pumpkin mixture. Bake for 1 hour.
Combine cake mix, pudding mix, sour cream, eggs, water and oil. Mix with electric mixer on medium for 2 minutes. Stir in chocolate chips. Pour cake into greased crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours or until a toothpick comes out with moist crumbs. Serve with whipped cream or ice cream.
Mix all together except flour. Let stand overnight in refrigerator. Just before you are ready to bake add flour and roll very thin. Use 1/2 cup dough or less for each lefse. Bake at 450° or 500° on lefse grill. Turn once. Holiday family favorite.
Blend dry ingredients; set aside. Cream shortening and sugar. Add eggs, then milk and vanilla; mix well. Add pecans, dates and 1/3 cup chopped cherries. Blend in dry ingredients, mixing well. Roll approximately 1 teaspoon dough into ball and coat with corn flakes by rolling. Bake on greased cookie sheet, after topping each cookie with 1/4 cherry at 375° for 15 minutes.
Mix all ingredients. Can be used as salad dressing or over fish and chicken as a marinade.
Cook ground deer meat. Cover potatoes, carrots, onion and butter with water. Let boil. Cook for 10 to 15 minutes. Add tomatoes, corn, cooked meat, macaroni and paprika. Cook for approximately 20 to 25 minutes. Serves about 8.
Sift dry ingredients together. Slightly beat eggs and add to flour mixture. Add all remaining ingredients and mix well. Pour into muffin tins and bake in a 300° oven for 45 minutes. May also use tube pan or loaf pans and adjust time accordingly.
Cut up ingredients and put in a large pan. Cover with water and bring to a boil, then boil for 10 minutes. Cover and simmer for 2 to 3 hours. More water may be needed during cooking.
Cook together sugar, syrup and water to a hard ball stage (250°). Add peanuts and butter and cook to a light caramel color (about 7 1/2 minutes over medium heat). Remove from heat and add vanilla and soda. Stir quickly and pour out on buttered foil. Let cool.
Saute onion and green pepper in oil. Add hamburger and brown. Drain off excess fat. Cook shells according to package directions. Drain. Add shells to meat mixture. Add tomato sauce, corn and seasonings. Mix well. Transfer to 2-quart casserole and top with grated cheese. Bake for 30 minutes at 350° or until hot and bubbly. Makes 4 servings.
Drain pineapple and orange segments. In large bowl, combine pineapple, orange segments, banana, grapes, marshmallows, coconut and nuts.
Sift dry ingredients; add cheese. Cut in shortening. Add milk and stir to form soft dough. Knead lightly on floured board. Roll to about 1/4 to 1/3-inch thick. Cut with biscuit cutter or a tomato sauce can with both ends removed (8 ounces). Bake on ungreased cookie sheet at 450° for 12 to 15 minutes or lightly brown. Makes about 18.
Layer potatoes, celery and onions, then top with part of mixture. Make about 3 layers.
Mix all ingredients, except nuts. Stir in nuts. Pour into an 11 x 14-inch pan sprayed with Pam or greased with Crisco. Bake at 350° for 30 minutes. Spread icing on brownies when cool.
Slice tops of pepper; take out seeds and wash. Place peppers in enough hot water to cover them; cook for 5 minutes. Cook hamburger and onion together until meat is done; drain off grease. Add remaining ingredients; heat. Fill peppers with stuffing. Cover and cook in a 350° oven for 20 minutes. Uncover; cook for about 10 minutes.
Blend Crisco and flour. Add milk; mix well. Knead and roll out on floured surface. Cut and bake at 450° for 10 to 12 minutes.
In 3 quart saucepan, melt 2 tablespoons butter; add zucchini, mushrooms, onions and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 6 to 8 minutes. Meanwhile in 2 quart saucepan, melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly; add chicken broth. Continue cooking, stirring occasionally, until soup is thickened, 5 to 7 minutes. Stir in cream, pepper and zucchini mixture. Continue cooking until heated through, 5 to 6 minutes.
Heat oven to 350°. Mix sugar, margarine, vanilla and eggs in a large bowl; blen well. Stir in remaining ingredients, drop by rounded tablespoonful, about 3 inches apart on lightly greased cookie sheet. Press 3 to 4 M&M's in each cookie. Bake 10 to 12 minutes; cool slightly before removing from pan.
Mix all ingredients together and bake at 350° for 20 minutes or until a toothpick comes out clean.
Mix all dry items, then add remaining items and mix well. Spray 8-inch cake pan with Pam and pour all mixture into it. Cook 35 minutes at 350°. Serves 8.
Brown meat; simmer 15 minutes. Mix cream cheese, sour cream and onions. Cook noodles. Put 3/4 noodles in casserole dish; pour meat mixture over noodles. Top with onions, sour cream and cream cheese mixture. Cover with rest of noodles. Put 1 cup of grated cheese on top. Bake 30 minutes at 325°.
Mix with beater 1 minute. Put in ungreased jelly roll pan. Bake in 350° oven for 30 to 35 minutes. Cool.
Combine sugar, cocoa, margarine and milk in saucepan. Boil 1 minute. Remove from stove and add peanut butter, oats, salt and vanilla. Drop with spoon on wax paper. Cool completely.
Combine the first 3 ingredients. Chill several hours. Shape into 1 to 2 balls. Roll in pecans. Wrap well; freeze or refrigerate.
Dough will be stiff. Shape between palms of your hands and roll like a clothes pin and lap ends together. Bake 15 minutes until light brown. Ice with colored icing and put sprinkles on top.
Beat together first 3 ingredients; then add the next 3 ingredients. Mix thoroughly with hands and form into 1-inch balls. On an ungreased pan bake at 325° for 15 minutes (do not brown). Roll in confectioners sugar while still hot. Cool on waxed paper.
Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350° oven about 1 hour. Let cool. Cut off end of each clove and squeeze out contents; set aside. Saute onion and leeks in the butter until tender and translucent. Stir flour into onion mixture until all butter is absorbed and continue to cook the mixture over low heat for 4-5 minutes, stirring constantly. Slowly add chicken stock, stirring with wire whisk until smooth, and bring mixture to a simmer. Process potatoes in a blender or food processor. Add to soup, mixing thoroughly. Finish the soup by adding the cognac and the cream, and seasoning to taste with salt and white pepper. Heat thoroughly. Serve immediately garnished with croutons. Yield: 2 quarts.
Place a large pot over medium heat; add oil. Work close to stove and add vegetables to the pot as you chop, in order they are listed. Add bay leaves and season vegetables with salt and pepper to taste. Add stock to pot and raise flame to bring liquid to boil. Add diced chicken; return soup to boil. Reduce heat to moderate. Cook chicken 2 minutes and add noodles. Cook soup additional 10 minutes or until noodles are tender. Stir in parsley and serve.
Pour 1 pint boiling water over corn meal, wheat cereal and oatmeal. Cool to 100°. Dissolve yeast in 1/2 cup warm water and add to mixture. Stir well. Add honey, 1 cup warm water and salt. Stir in whole wheat flour, 1/2 cup at a time. When the dough is too stiff to stir with a spoon, use your hands. Add enough flour to make a sticky dough. Knead on a floured board for 5 minutes (dough will be sticky).
Squeeze juice of lemons and limes into a bowl. Add sweetened milk; drain pineapple and add to mixture. Add food color, if desired. Place in pie shell and top with whipped cream. Chill for at least 3 hours.
Melt butterscotch morsels and butter over hot water. Remove from heat. Beat in brown sugar and egg. Sift flour and baking soda together; stir into butterscotch mixture. Add nuts and vanilla. Chill. Shape into 12-inch roll. Wrap in waxed paper; chill thoroughly (or wrap in foil and freeze). Preheat oven to 375°. Unwrap dough and slice very thin. Place on ungreased cookie sheet. Bake 5 to 6 minutes. Cool slightly; remove from baking sheet.
Mix and pour in graham cracker crust. Put half tub of Cool Whip on top of pie.
Combine in saucepan rice, water, tomatoes, pepper and salt. Bring to a boil; reduce heat, cover and cook until rice is soft, about 20 minutes. Add oleo; set aside. Fry beef and onions in small amount of oil. Drain on paper towel. Combine soup, Cheddar cheese and milk in saucepan. Cook until cheese melts. Add chopped olives. Place all ingredients in a greased casserole dish and bake at 350° for 30 minutes, or place in a crock-pot and cook for 1 hour on high.
Pour water over bran and set aside. Cream sugar and shortening. Add eggs, beating well. Add milk and flour alternating with soda and salt. Add Grape-Nuts and bran last. Bake in greased muffin tin filled half full for 12 to 15 minutes in a 400° oven. If batter is chilled, raise temperature to 425°. Keeps in refrigerator 6 weeks.
Combine all ingredients except ham and lettuce. Spread mixture on ham slices and roll each one up, insert tooth pick and place them seam side down on bed of lettuce leaves.
In large mixing bowl, stir together cornmeal, flour, sugar, baking powder and salt. Add egg, milk and cooking oil. Beat until smooth, about 1 minute. Place onions and cheese in well-greased 8-inch ring mold. Tilt to coat all sides, reserving excess crumbs. Pour batter into ring mold and sprinkle with reserved crumbs. Microwave at Medium-high (7) for 9 to 11 minutes, until toothpick inserted in center comes out clean. Turn out on cooling rack or serving plate. Serve warm.
In a large 2 1/2-quart salad bowl, layer lettuce, mushrooms, onions and peas. Combine mayonnaise, sugar and curry powder. Spread over salad to seal. Cover and refrigerate overnight. Top with bacon before serving. Serves 8.
Mix vinegar and preserves. Add oil. Toss spinach with dressing and half of strawberries, kiwi and nuts. Sprinkle remaining on top.
Directions For Feeding Starter: Remove Starter from the refrigerator and uncover. In a separate bowl, mix 3/4 cup sugar, potato flakes and 1 cup warm water. Add this to the Starter and leave uncovered on the counter all day. In the early evening you will be ready to make the bread dough.
Cook macaroni and cheese as directed. Boil chicken until tender enough to take off bone. Add onion and mushroom soup to cheese. Add macaroni; season to taste with chicken added. You can serve from stove top, or if you desire put ingredients in pan or dish and bake for 20 minutes, covered.
Place peanut butter and Marshmallow Creme in bowl. Cook sugar and milk to soft ball. Remove from heat and pour over other mixture. Beat vigorously until smooth. Pour into a buttered 8-inch square pan. Cut into squares when firm.
In large skillet, brown pork (cut into bite-size pieces) in 2 tablespoons oil. Add all other ingredients and cook for about 2 minutes. Add water, enough to cover all meat. Simmer for 1/2 hour, stirring once in awhile. Add more salt, if needed.
Open the peas and drain liquid in 2-quart pot. Set peas aside. Peel the potatoes and slice thin and put in pot with liquid. May add carrots, if desired. Slice the onion thin and add to liquid. Add enough water to cook vegetables, but not a lot of water. When vegetables are done, add the soup, peas and ham. Let cook until flavors are mixed.
Mix brown sugar, butter and Karo syrup in microwave-safe bowl. Cook until it boils. Stir, reset and cook 2 1/2 minutes more. Take out and add 1/4 teaspoon soda. Pour over popcorn in a brown paper bag. Cook 1 minute. Take out and shake. Cook 1 1/2 minutes more. Pour out on a cookie sheet to cool.
Cream butter and sugar well; gradually add beaten eggs and liquid. Add flavorings. Sift and measure flour; add baking powder and re-sift. Stir into mixture.
Grate cabbage and cook with 1 teaspoon salt and enough water to cover it. Cook until tender and drain. Combine sour cream, eggs, sugar and 1/2 teaspoon salt. Beat enough to mix. Pour drained cabbage back into large pan it was cooked in and melt butter with cabbage in pan. Pour sour cream mixture along with 2 tablespoons vinegar over cabbage. Simmer, but do not boil, for 20 to 30 minutes. Serve hot. Tastes even better the next day, reheated slowly. Be careful not to boil, as it scorches easily.
Season meat with salt and pepper. In large skillet brown meat on both sides in hot oil, drain off fat. Add undrained tomatoes, the green peppers, onion, basil, oregano and 1/4 teaspoon salt. Cover and simmer 20 minutes. Remove meat to serving platter. Blend together cold water and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more. Serve mixture over meat.
Preheat oven to 325°. In a bowl mix all spices together. Set aside. Heat oil in a nonstick skillet over low heat. Add spices and stir well. Simmer 3-4 minutes to mellow flavors. Place nuts in a bowl. Scrape mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes, shaking pan once or twice. Remove from oven. With a rubber spatula, toss nuts with any spices and oil on the bottom of the pan. If desired, sprinkle with a bit more garlic salt. Let rest for 2 hours in a cool place. Store in air tight jars.
Cut out the crescent shapes and line the dough with half a slice of cheese. Lay hot dog on top and wrap crescent around hot dog. Place on a cookie sheet. Bake in the oven at 375° for about 10 minutes. (Make sure an adult is there to help you with the oven.)
In medium bowl, beat the egg whites with a fork until frothy. Add the rest of the ingredients. Coat a large frying pan with Pam. Let warm over medium heat for 2 minutes. Drop small rounded tablespoons of the egg mixture into the pan and cook for 2 minutes or until browned underneath. Flip and cook on the other side for 2 to 3 minutes or until just set. Great as a finger food.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to full, rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature.
Cut steak into strips; flour lightly. Brown in shortening then simmer with lid on skillet until tender. Add bell peppers that have been cut in strips; add onions that have been sliced. Cover and simmer until onions can be cut with a fork. Mix soup with water; add to meat mixture. Cover and simmer 15 minutes. Serve hot over a bed of cooked rice.
Cook onion and celery in broth until tender. Slowly pour beaten egg into boiling broth, stirring so egg separates into shreds. Yields 4 cups (4 servings).
Spread sliced apples in 8 x 8 x 2-inch pan. Sprinkle with cinnamon. Mix sugar, flour, baking powder, salt, milk and shortening into smooth batter and spread evenly over apples.
Preheat oven to 400°. Spread butter evenly onto bottom and up sides of a 9-inch pie plate. Press pecans, rounded sides down into butter. In small bowl, combine brown sugar and cinnamon. Pat brown sugar mixture over pecans. Place one of the prepared pie crusts on top of this mixture. In medium bowl, combine apples, sugar, flour and Apple Bake Seasoning; toss to coat. Place apple mixture in pie crust; spreading to make level. Top with remaining pie crust. Trim dough edges to 1/2 inch overhang. Fold and roll top edge under lower edge, pressing on rim to seal securely; flute if desired. Pierce top of crust with fork to allow steam to escape. Bake for 50 minutes or until golden brown. Remove from oven; cool 5 minutes on wire rack. Place serving dish over top of pie; invert. Remove pie plate. Serve warm or at room temperature with whipped topping flavored with Vanilla Nut Extract. Makes 8 servings.
Mix together. Pour into 2 aluminum cake pans. Bake at 375° for 18 to 20 minutes.
Pour over slaw and don't stir for 4 hours. Slaw will keep well.
Melt margarine. Cook sliced onion until clear. Add zucchini and cook until soft. Puree in blender and return to pan. Add chicken soup and milk. Heat well and serve.
In skillet, brown half of the pork cubes and chopped onions at a time in hot oil. Drain off fat. Transfer meat and onions to crockery cooker. In the same skillet, combine undrained tomatoes, bouillon granules, marjoram, salt, thyme and pepper. Stir together, scraping browned bits from bottom of skillet. Pour over pork. Cover. Cook on low heat setting for 8 to 10 hours. Turn to high heat setting. Stir in drained mushrooms. Blend cold water slowly into flour. Stir into pork mixture. Cook, uncovered, on high heat setting until thickened, 15 to 20 minutes. Stir occasionally. Serve over rice.
Brown pork in small amount of fat, add 1/2 cup water and simmer for 1 hour.
Brown meat in a little fat. Add all other ingredients and put into a well-greased, large casserole. Bake in oven at 350° for 1 1/2 hours. Stir once during cooking period. Serves 6 to 8.
Combine vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Reduce heat and beat in 2 beaten eggs; cook 5 minutes. Remove from heat and beat in 1 cup salad dressing. Add to potatoes, eggs and chopped onion.
Mix together and bake for 20 minutes to 1/2 hour at 250°.
Peel and trim eyes from pineapple; remove core. Cut pineapple crosswise into 1/2-inch slices; quarter the slices. Position knife blade in food processor bowl; add half of pineapple and replace processor cover. Process for 25 seconds or until pureed. Add half each of next 4 ingredients; process until smooth. Add half of ice, processing until mixture reaches desired consistency. Repeat procedure with remaining ingredients. Garnish each serving with coconut, if desired. Serve immediately. Yield: about 10 cups.
Sprinkle gelatin in cold water; add boiling water, stirring until gelatin dissolves. Add sugar, vinegar, curry powder and cayenne pepper. Chill until slightly thickened. Stir in vegetables. Pour into 8-cup mold, chill until firm. Serve with mayonnaise for garnish. Yield: 8 to 10 servings.
Heat milk. After it scalds, remove from heat and add sugar, salt and butter. When cool, add yeast mixture, eggs and flour. Knead until soft and satiny. Let rise until double size; shape into loaves or roll out dough and sprinkle with sugar and cinnamon. Roll up like jelly roll. Cut in 1/2-inch thick slices. Place onto cookie sheet and allow time to rise until double size again. Bake at 325° until brown. Ice with your favorite icing.
Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Combine with tuna, salt, green pepper, cheese, pepper and pimento. Add Cream Sauce and mix well. Pour into individual casseroles. Top with buttered bread crumbs. Sprinkle lightly with paprika. Bake at 350° until brown and bubbly (about 20 minutes).