HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, green onions, cumin, oregano and salt in a large sauce pan. Stir in 2/3 cup salsa or picante. Cook over medium heat for 5 minutes, stirring often. Spoon about 2 tablespoons of chicken mixture just below the center of each tortilla; sprinkle evenly with half of the cheese. Fold left and right sides of tortilla to partially enclose filling. Fold up top and bottom edges of tortilla (making a square). Place folded side down in a lightly greased baking dish, coated with Pam. Repeat procedure with the remaining tortillas. Bake at 475° for 13 minutes. Heat remaining salsa in a small sauce pan; pour over tortillas and sprinkle evenly with the remaining cheese. Top with sour cream if desired.
Brown brats in oil; drain. Add beer to sausages. Cover and simmer 10 minutes. Add other items to pan and cook until thick. Serve warm with picks.
Sprinkle gelatin over cold water in small saucepan. Cook and stir over low heat until gelatin dissolves, about 3 minutes. Remove from heat and stir in sugar, salt and juices until sugar dissolves. Chill until thickened and very syrupy. Fold in apples, celery and walnuts. Turn into 1 quart mold and chill until firm. Unmold on greens and serve with mayonnaise.
Combine broccoli and cauliflower. Stir together the mayonnaise, yogurt, vinegar and sugar. Pour over vegetables and toss. Chill 3 to 4 hours. Salad will keep several days in refrigerator.
In a bowl, mix together the butter, sugars, banana and egg. Sift together the flour, baking powder, soda and salt; add to the first mixture alternately with the milk. Place in greased or paper lined muffin tins and bake at 400° for 15-20 minutes. Makes 8 or 9 muffins.
Dissolve jello in hot water and add pear juice, salt and vinegar. Put 1/2-inch in mold or reserve to use on top. Let remainder of jello slightly jell, then whip. Cream cheese and ginger. Add to whipped jello. Fold in fruit. Fill mold or put in 9 x 13-inch shallow dish. When set, cover with reserved jello.
Melt butter in a pan; stir in flour, salt, pepper, Tabasco sauce, cheese and mushroom soup. (Add a little water to soup; cook until slightly thickened.) Mix together macaroni, dried beef and parsley. Add the sauce and put in a buttered casserole or 9 x 13-inch pan and bake at 350° for about 30 minutes.
Mix well. Shape into loaf or meat balls rolled in dry rice. Bake at 375° for about 45 minutes to 1 hour.
Fry seasoned pork chops in iron skillet, using the 1 tablespoon of olive oil, until golden brown. Cook rice separately. Slice onion, bell pepper and tomato. Place pork chops in iron skillet. Place onion, bell pepper and tomato on top of pork chops. Cover with rice. Add gravy and cover. Let simmer on low heat for 5 to 10 minutes. Serve with salad.
Mix together. Put in refrigerator until ready to use. When ready to use, stir and spoon dough into muffin pans. Let set for 15 minutes. Bake at 400° until brown.
Eat and enjoy all the pickles, saving the jar and the remaining juice. Wash and cut the broccoli into bite-sized pieces. Stuff the broccoli into the jar until full or the liquid covers the broccoli near the top.
Prepare beef according to taste. Melt 1 tablespoon of butter in frying pan. Add green pepper and onion. Fry until onion is cooked. Add prepared steak chopped into bite-sized pieces with remaining butter. Cook until steak is done. Add taco seasoning to meat. Stir until blended. Heat tortillas separately in microwave about 30 seconds. Put ingredients on tortillas, about 3 tablespoons each, roll and serve.
Combine all ingredients in large bowl. Blend until moistened. Beat at medium speed for 4 minutes. Pour into 2 greased and floured 9-inch pans and bake at 350° for 30 minutes. Cool cakes for 10 minutes in the pans. Remove and finish cooling on racks. Frost or top with fruit, syrup or ice cream.
Remove bone from each pork chop. Flatten to 1/4-inch thickness, using a meat mallet; dredge in flour. Combine egg and water. Dip each pork chop in egg mixture and dredge in bread crumbs.
In medium bowl, mix olive oil and red wine vinegar. Adjust amounts to taste. Add all seasonings, again to desired taste. Wash, dry and halve tomatoes, removing the seeds and soft insides. Cut thin slices of the halved tomatoes. Add these slices and thinly sliced onion to mixture in bowl. Mix thoroughly and frequently to marinate. Serve at room temperature.
Spread almonds on a baking dish. Bake at 300° for several minutes until lightly browned. Remove from oven and cool. Melt marshmallows in coffee over low heat. Use a fairly large pot and stir often while marshmallows are melting. When coffee mixture is smooth, remove from heat and cool.
Cream 2 tablespoons butter with the cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla; beat until smooth. Grease and flour bottom of a 13 x 9-inch pan. Place in bowl the flour, 2 cups sugar, salt, baking powder, soda, 1/2 cup butter and 1 cup milk. Blend, then beat for 1 1/2 minutes at a low speed. Add 1/3 cup milk, 2 eggs, Choco-bake and 1 teaspoon vanilla; beat 1 1/2 minutes. Spread half of batter in pan. Spoon cheese mixture over batter; spread to cover. Top with remaining batter. Bake at 350° for 50 to 60 minutes. Sprinkle with powdered sugar or chocolate frosting.
Preheat oven to 400°. Cream butter and sugar, then mix in eggs and pumpkin.
Cream butter and add egg yolks. Cream again. Add 1/2 of sugar. Add alternately flour and milk. Add melted chocolate and vanilla. Beat egg whites and add remaining sugar to these. Fold into cake mixture. Last and most important, add baking powder by sifting it on the top of mixture, cutting and folding it in. Bake in 3 layers in hot oven at 400° for 20 minutes.
Mix pretzels and oleo together. Press in dish. Bake 10 minutes at 400°.
Cook raisins and water until water is gone. Beat applesauce, eggs and oil. Add flour, cinnamon, nutmeg, soda, vanilla and sweetener. Mix with raisins. Place in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Save liquid from Fri Chik. Mix with other liquids. Pour over grated Fri Chiks and bread crumbs. Saute onions and celery in margarine. Mix all together. Bake in bread loaf pan at 350° for 1 hour.
Prepare rice. Prepare vegetables. Heat oil in wok or frypan. Saute on medium-high heat the onions and green peppers, 1 to 2 minutes. Add celery and broccoli and cook 2 minutes. Add rice; stir. Add chicken or other meat and carrots. Season with garlic salt, Morton Nature's Season and soy sauce and stir. Turn heat off to serve. Add soy sauce to taste.
Saut celery and onion in margarine until soft and then add all other ingredients. Mix well and form into balls. Bake uncovered at 350 degrees for 30 minutes or until browned.
Combine altogether. This is made in a pound and half bread machine. You can use on dough and make into rolls and bake in the oven at 350 degrees until golden brown.
Preheat oven to 425°. Slice bananas, reserving two, and empty cookies; set aside. Combine 1/2 cup of sugar, flour and dash of salt in double boiler over boiling water. Pour in egg yolks and both milks, stirring constantly until it thickens. Reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat and add vanilla extract, blending well.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 350° for 40 minutes.
Mix all ingredients. Spread in 9 x 13 pan. Squeeze butter on top. Bake at 350° for 40 to 45 minutes.
Reserve 4 frankfurters. Cut remaining into 1-inch pieces. Heat oil in medium saucepan. Add onion and green pepper and cook until soft. Add cut frankfurters; saute until frankfurters begin to brown. Remove from heat. Stir in sauerkraut, mustard, pimento and Worcestershire sauce. Cut each slice of bread in half from corner to corner; flatten with rolling pin. Line pie plate with bread. Top with sauerkraut mix. Cut remaining franks and top the sauerkraut mixture. Bake at 350° for about 25 minutes.
Dissolve yeast in warm water with the sugar. Add eggs, oil, salt and enough flour to make dough. Knead until smooth. Cover and let rise once. Shape into rolls, buns or 4 (8 1/2 x 4 1/2-inch) loaf pans. Bake at 350° for 25 to 30 minutes. Good also for Caramel Rolls.
Mix together Special K and peanut butter. In saucepan, mix Karo and sugar; bring to boil and pour over other mixture. Pour in buttered 9 x 13-inch or little longer pan. Run cold water over hands and pat down. Melt chocolate chips and spread on top. Cool, cut and enjoy.
Combine all ingredients; mix well. Preferably, chill about 4 hours before serving to allow time for flavors to meld. Serve with crackers.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. The dough should be still enough to handle without sticking to the fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. When dough is smooth, roll about 1/4 inch thick on floured board and cut into cookies. Bake in preheated 375° oven for 10 to 12 minutes. Cookies are done if they spring back when touched.
Brown hamburger in skillet. Drain off the grease and add remaining ingredients. Cook about 45 minutes until done.
Put sugar, salt, butter and milk powder into a large bowl. Bring potato water to a boil and pour over first 4 ingredients. Let cool to lukewarm. (Potato water is water potatoes have been boiled in. If you don't have potato water, you can use plain water and add 2 tablespoons instant potato flakes to the first 4 ingredients. Potato water helps make a moist loaf that doesn't become stale quickly.) Add eggs and yeast mixture (yeast, water and 2 teaspoons sugar) to bowl. Beat in about 4 cups of flour plus the cardamon. Gradually beat in more flour until the dough is stiff enough to handle on the bread board.
Combine first 4 ingredients; stir well. Dredge chicken in flour mixture. Pour butter into a 13 x 9 x 2-inch pan. Arrange chicken in pan, skin side down. Bake at 350° for 30 minutes.
Combine salmon, potatoes, chilies, onion and egg. Form into patties. Pan-fry in butter over medium heat until golden brown, turning when needed.
Mix and soak first 3 ingredients for 2 hours. Drain and add other ingredients. Pack in jars or containers and freeze. When ready to serve, thaw about 1 hour.
Preheat oven to 325°. Grease and flour a 10-inch Bundt pan or tube pan. In a small bowl, combine flour and baking powder; set aside. In a large bowl, with electric mixer at high speed, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. At low speed, alternately add flour mixture and 1 cup milk until well-blended. Pour batter into prepared pan. Bake 1 1/4 to 1 1/2 hours or until cake tester inserted in center comes out clean. Remove pan to wire rack; cool 15 minutes. Remove cake from pan; cool completely.
Place sweet potatoes in baking dish. Scatter apples over. In bowl, mix brown sugar, cornstarch and nutmeg; stir in 1 cup apple juice (cold). Melt oleo in saucepan with 1 cup apple juice and heat. Stir in sugar mixture; boil, stirring until thickened. Pour over sweet potatoes and apples, baking at 325° for 30 to 45 minutes. Serves 8 to 10. Can freeze. Can do ahead.
Mix the first 5 ingredients together. Add remaining ingredients. Mix well and bake in a greased and floured tube pan. Bake 1 1/2 hours. Start in a 200° oven for 45 minutes. Increase oven to 300° the rest of time.
Put all ingredients into tray of sifted flour. Work together until dough will handle. Roll out on board and cut with cookie cutter at 375°.
Place chicken breasts in casserole. Combine remaining ingredients and pour over chicken. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake 1 1/2 hours, covered. Remove foil and bake 15 more minutes, letting chicken brown.
Combine crumbs and butter; stir well. Line 1 3/4-inch muffin pans with miniature paper liners. Spoon 1 teaspoon mixture into each liner; gently press into bottom. Place cream cheese in a small bowl; beat at low speed of electric mixer until fluffy. Gradually add sugar, beating until fluffy. Add egg and vanilla, mixing well. Spoon evenly into liners. Bake at 350° for 10 minutes.
Soften yeast in warm water with 1 teaspoon sugar. Stir in salt and 1/3 cup sugar; mix well. Stir in yeast mixture; add well beaten egg to mixture. Mix; add 3 cups of flour, stirring mixture until it is smooth elastic. Add corn oil; mix. Add remaining 3 cups flour; mix well. Cover with wax paper; let rise until dough has doubled. Knead dough in remaining flour; roll dough to 1/4 to 1/2-inch thick. Cut to desired shapes; place in greased pan. Cover; let rise until double in size. Bake 15 to 20 minutes in preheated oven at 400°. Rub butter on top when rolls are light brown. Makes about 3 dozen.
Beat egg white until stiff and set aside. Mix cream cheese, 1 cup sugar, egg yolk, vanilla and milk together and beat well. Place 1 can of crescent rolls in bottom of a 9 x 13-inch pan. Press to cover the bottom. Spread cream cheese mixture over rolls. Press the other can of rolls together on wax paper and place on top. Take egg whites and spread over the rolls. Sprinkle another 1/4 cup sugar over top. Bake at 350° for 15 to 20 minutes.
Place drained pineapple in blender with half of juice. Add gelatin and hot water. Blend 2 minutes. Add dry milk and remainder of juice, sweetener, vanilla, butter flavoring and lemon juice. Blend 3 minutes. Pour in 10-inch pan. Sprinkle with cinnamon and allow to set 1 hour, at least. Cut into 8 pieces.
Melt chocolate chips. Add sweetened milk. Add marshmallows, then vanilla. Put in buttered pan.
Peel and cube potatoes. Place in boiling water and cook for 5 minutes to soften. Drain. Put 2 tablespoons oleo in bottom of 6 quart kettle along with fish, 4 tablespoons water and salt pork. Simmer on low until fish is light and flaky and fully cooked. Add potatoes, evaporated milk and whole milk, and remaining oleo. Simmer, uncovered, stirring occasionally to avoid sticking until oleo is melted and milk is warm. Do not boil.
Mix together lemonade and milk well; fold Cool Whip into lemonade and milk. Place in graham cracker crust.
Fry sausage. Drain. Fry potatoes in oil. Drain. Add bell pepper to potatoes. Grate cheese. Press rolls on pizza pan to form crust. Add potatoes, sausage, cheese and pour beaten eggs over top. Bake at 350° for 20 minutes.
Cream butter, onion, mustard and poppy seed. With electric knife, slice package of ready to serve dinner rolls in half (separating top from bottom). Spread mixture on both top and bottom of bread. Lay slices of ham covering bread. Sprinkle sandwiches with cheese. Bake at 350° until cheese melts. Serve hot.
Mix soup and sour cream with chicken. Layer bottom of buttered casserole dish with crackers. Spoon mixture over crackers. Sprinkle cheese on top. Sprinkle more crackers over cheese. Bake at 350° for 30 minutes.
Combine egg and sugar and mix well. Add juices and heat until thickened, then add the orange and lemon peel. Cool mixture and then add the mayonnaise.
Preheat oven to 375°. Line with paper baking cups or grease (not oil) 12 muffin cups. In large bowl, combine rolled oats and orange juice; stir well. Add slightly beaten egg and oil. (Lightly spoon flour into measuring cup; level off.)
Mix all ingredients together except oil. Pour oil into large skillet and heat on medium heat till hot. Place all mixture into pan and fry, stirring occasionally to keep from sticking, until potatoes and onions are golden brown and tender. Drain onto paper towels, and enjoy.
Mix lemon juice, lime juice, Sprite and pineapple juice. When ready to serve, add sherbet and Fresca. Serves 30.
Cut hot dogs in half. Cut bacon strips in half. Wrap bacon around hot dog. Carefully place in crock-pot so that the bacon stays on the hot dog. Sprinkle brown sugar over and cook on high for 1 hour. Serve hot. Easy to make and fun to eat.
Brown beef. Add Ragu. Cook spaghetti 4 minutes. In a large dish put a layer of beef, layer of spaghetti, layer of cheese, layer of beef, layer of spaghetti soup and rest of cheese. Bake 35 minutes at 300°.
Put fat from chicken, flour and mushroom pieces together. Add enough milk to make about 3 cups. Mix altogether and put in a pan (9 x 13-inches); cover with cheese (cut up). Bake 1 hour at 350°.
Mash shrimp; add remaining ingredients. Serve on garlic Melba rounds.
On lightly floured surface, allow dough to stand, covered, at room temperature for 1 hour or until doubled in volume. Remove sausage from casing. Brown meat; drain. Add onions and cook until tender. Stir in tomatoes, tomato paste and oregano; simmer 15 minutes. Roll out dough to 15 x 11-inch rectangle; press onto bottom and 1-inch up sides of greased 13 x 9-inch pan. Cover with half of Mozzarella cheese and meat sauce. Sprinkle with Parmesan cheese. Bake at 425° for 20 minutes. Let stand 15 minutes before serving. Makes 8 servings.
Bake chicken breasts or other chicken pieces, basted with 1 stick butter until done. Saute mushrooms and onion in butter until tender. Add drippings from chicken, cream of chicken soup, sour cream, Dijon mustard, salt and pepper to taste. Cook one package wide egg noodles and add 1 package frozen peas, which have been cooked according to package directions. Place in serving dish. Top with chicken and cover with sauce. Reheat, if necessary.
In a bowl, combine mayonnaise, relish, sugar, salt and pepper. Add celery and onion; mix well. Add broccoli and toss gently. Chill until serving. Yields 6 to 8 servings.
Microwave chocolate, peanut butter and butter 1 to 1 1/2 minutes, stirring after 1 minute. Add vanilla and pour over Chex and mix gently. Place sugar in a large Ziploc bag. Add coated Chex and shake to coat. Spread on wax paper to cool. Return to Ziploc bag. (I add more powdered sugar at this time.)
Cook beans in salted water for 2 minutes. Add corn kernels; cook 2 minutes and drain well. Whisk vinegar, oil and sugar in bowl. Season with salt and pepper. Add beans, corn, tomatoes, onion and parsley; toss to coat. Season again with salt and pepper. Chill.
Combine sugar and flour in bowl; add eggs, margarine, buttermilk and flavorings. Mix well. Turn into pastry shell. Bake at 425° for 10 minutes. Reduce oven temperature to 350° and bake for 30 minutes longer. Yields 6 to 8 servings.
Pat all in bottom of 12 x 8 x 2-inch pan. Bake at 350° for 20 minutes.
Place 1/2 cup sugar in iron skillet; cook until it turns a dark brown syrup. Remove from heat and add boiling water. Cream eggs, sugar, flour, milk, butter and syrup. Cook over medium heat, stirring constantly until thick. Remove from heat; add vanilla. Pour into baked pie shell. Top with Meringue.
Preheat oven to ???. Combine all ingredients. Stir until moistened. Drop by teaspoons into greased muffin tins. Cook for 15 minutes or until lightly browned. Makes 20 rolls.
Melt butter and blend in flour in the top of a double boiler and let simmer for a few minutes to remove the raw flour taste. Stir milk in gradually, using a spoon or whisk. Continue stirring until mixture thickens and comes to a boil. Add salt and allow sauce to cook over hot water about 5 minutes. For cream sauce, add cream instead of milk.
Preheat oven to 400°. Combine dry ingredients in a large bowl. Make a well in the center. In a separate small bowl, mix remaining 5 ingredients together. Pour fruit mixture into well and gently stir by hand. Coat 2 nonstick 9 x 5-inch bread pans with cooking spray and pour mixture into pans. Bake for 1 hour or until toothpick comes out clean. Cool before slicing.
Crumble saltines in cream. Add butter and cook until thick. Cool. Add beaten egg and fold in crabmeat. Season with red pepper, salt and pepper. Place in crab shells and brush with melted butter. Broil until brown, about 15 minutes. Serves 6 to 8.
Cream margarine and sugar. Add eggs and vanilla. Add flour, baking powder, salt and milk. Stir well. Chill at least 1 hour. Roll in balls (1 1/2 to 2-inches); flatten and round out with hands on ungreased cookie sheet. Don't make them too thin. Bake in preheated oven, 350°, for 10 to 12 minutes. Do not overbake.
Mix well in a medium bowl with a wire whisk. Fry in a small amount of oil in a hot frying pan. Makes 6 pancakes.
Operate mixer at low speed, mix shortening, salt, 1 c. sugar, butter and vanilla until smooth. Gradually beat in the rest of the sugar, and beat until smooth spreading consistency.
Prepare mix as package directs. Fill cones with 2 tablespoons mixture, baking 6 cones at a time. Microwave 1 to 1 1/4 minutes or until a toothpick comes out clean. Frost with whipped cream or frosting. Makes 24 to 30 cones.
Bake pie shell. Stir together 1/2 cup sugar, cornstarch and salt in saucepan. Blend milk and egg yolk. Stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Reserve 1 cup of custard mixture. Set aside.
Mix the soup, water, onion, salt and pepper in a bowl. Pour over potatoes which are placed in a buttered casserole. Cover and bake 1 1/2 hours at 350° to 375°. Let sit for a few minutes prior to serving.
Toss bread cubes and pineapple in bowl. Spoon in greased 2-quart baking dish. Beat eggs with sugar; pour over pineapple mixture. Dot with butter. Bake for 30 minutes at 350°. Yields 8 servings.
Heat oven to 350°. Mix dressing, cumin and pepper; stir in chicken. Spoon 1/3 cup of chicken mixture onto tortilla; roll up. Place seam side down in 12 x 8-inch baking dish. Pour salsa over filled tortillas. Sprinkle with cheese. Bake 30 minutes. Serve over hot cooked rice with chopped red peppers. Makes 4 servings.
Soak garlic in olive oil for at least 1 hour. Scrub potatoes; cut lengthwise into 8 wedges each. Place wedges in a bowl and cover with very cold water. Allow to stand for 30 minutes. Drain and pat dry with paper towels. Remove garlic from oil. Toss wedges in oil until coated. Coat baking sheet with cooking spray. Place potatoes, skin side down, on baking sheet. Sprinkle potatoes with oregano, salt and pepper. Bake at 400° for 50 minutes. Serve with malt vinegar.
Mix the corns and 1/2 box muffin mix. Pour in a greased casserole dish. Spread sour cream over the corn and muffin mixture, then sprinkle cheese on, then the rest of muffin mix. Dot with oleo. Bake for 30 minutes at 350° (uncovered).
Mix thoroughly in the order listed and chill. Put into graham cracker crust. Makes 2 pies.
Combine sugar, oleo and milk and boil 1 minute. Stir constantly. Remove from heat and stir in chocolate chips. When melted, pour over partially cooled bars.
Split sausages. Arrange in a greased, shallow baking dish, just large enough to hold them in a single layer. Saute mushrooms and onions in butter over medium heat until lightly browned. Smoothly mix in mustard and cream. Bring to boiling. Cook, stirring occasionally, until liquid is reduced and slightly thickened.
Cook and stir ground beef, celery, onion, pepper and garlic until veggies are tender. Pour off excess fat. Stir in salt and beans with liquid. Stir in tomato paste. Simmer 10 minutes.
Mix all of above together. Keep hands wet and shape meat into dome-like shape (not too large and not too round). If meat feels too dense, add a little more milk. If too soft, add a little more bread crumbs. Place in a very hot frying pan (with whatever oil you like, preferably olive oil) and fry at low flame until golden brown on the outside. Do not cook completely. Add meatballs to gravy the last hour of cooking; continue to simmer. Skim any fat from frying pan. Add a little water or red wine, 2 tablespoons tomato paste and mix with meat particles left in pan. Add dash of sugar; simmer, covered, for a few minutes to take the tartness out. Add this to the gravy.
Mix thoroughly the eggs, sugar and butter. Add bananas; mix well. Add vanilla and cake flour. Mixture must be quite thick, so add more flour, if not thick enough. Add baking powder with flour.
Mix all ingredients, except 1/2 can of onions. Bake 30 minutes at 350°. Stir. Top with remaining onions and bake 5 minutes longer.
Combine and mix. Heap in shells or small bowls. Bake at 350° for 25 minutes.
Cook broccoli. Arrange in a 1 1/2-quart casserole. Combine soup, butter, lemon juice and cheese. Spoon over broccoli. Top with crackers, almonds and pimento. Bake at 350° for 20 minutes.