HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients until smooth; spread on tortilla. Roll up tightly. Cut into bite size slices. Make 1 day ahead. They are better when they are a little soggy. Serve with a bowl of salsa to dip tortillas in.
Dredge chops in seasoned flour (reserve 2 tablespoons). Heat butter in large skillet and brown chops on both sides; set chops aside. Add onions and garlic to skillet and saute over medium heat 6 to 8 minutes, or until tender, stirring occasionally. Stir in paprika and bouillon and cook over high heat to deglaze skillet. Add chops; bring to boil, reduce heat, cover and simmer 45 minutes, or until chops are tender. Remove chops to heated serving dish and keep warm.
Drain and chill fruit. Dissolve jello in boiling water. Add fruit juices. Chill until slightly thickened. Fold in fruit and chill until firm.
Cream shortening and sugars together. Add beaten eggs and cream until smooth. Add peanut butter and stir well. Add the rest of the ingredients. Form into tiny balls and press with fork onto greased cookie sheet. Bake 15 minutes in oven at 375°.
Blend thoroughly the chocolate milk, condensed milk and Cool Whip. Add crushed Butterfingers. Pour into a 4-quart ice cream freezer and freeze.
In a 10 to 12-inch skillet over medium heat, stir beef until crumbly and browned; drain. Stir in garlic, onion, basil and tomato sauce. Cover and simmer 30 minutes to blend flavors. Cook noodles in salted water for about 8 minutes; drain. Spoon meat mixture into a 13 x 9-inch casserole dish; top evenly with noodles. Sprinkle with Cheddar cheese. Whip the cream cheese, sour cream and milk; pour over noodles. Bake, covered, in a 350° oven until heated through. Can be made a day ahead and chilled. If so, allow 1 hour to cook in oven.
Use ice water and the batter doesn't start rising until you start frying. You might not use all of the water. You want batter to just cling and coat shrimp lightly. Shrimp is dipped into batter, then dropped in deep fat to fry. Frying only takes a couple minutes.
Mix crushed vanilla wafers, sugar, cocoa, syrup and nuts. Blend well. Add rum and blend again. Roll into small balls about 1/2-inch each and roll in powdered sugar. If balls won't stick together, add a little more rum.
Heat oven to 350°. Heat chocolate squares and shortening in saucepan over low heat until melted. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in ungreased pan (8 x 8 x 2-inches). Bake until brownies begin to pull away from sides, 30 to 35 minutes.
Brown meat in skillet, adding onion and green pepper in time to simmer. Remove from heat. Add remaining ingredients; stir well. Bake at 350° for 1 1/2 hours.
When grilling seafood, season with lemon, butter, salt, pepper, onions and bell peppers. Wrap in foil and place on grill for approximately 20 minutes. Easy to cook. Tastes great!
Combine first 6 ingredients; stir in 1 cup apples and make a well in center of mixture. Combine milk, oil and egg; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Combine remaining 1/2 cup apple, 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over muffin batter. Bake at 350° for 20 to 25 minutes. Yield: 1 dozen.
Mix first 4 ingredients. Cook to soft ball stage or when a soft ball forms in 1/2 cup water, then add next 3 ingredients, mixed together. Pour onto buttered platter. Cool and cut into squares.
In heavy skillet, brown ground beef and onions in hot shortening. Add chili powder, catsup, salt and water. Cook slowly for 1 hour; add beans and simmer for 30 minutes.
Wash and slice tart apples. Add water to cover. Cook until soft. Press through sieve. Measure, then boil apple pulp, blueberries, sugar and spices until it's thick. Pour, while hot, into jars. Process for 10 minutes in hot water bath.
Beat milk and juice until stiff. Fold in Cool Whip, pineapple and pecans. Pour into 2 graham cracker pie shells.
In saucepan, on top of stove, mix milk, sugar and egg yolks together. Gradually blend in flour and salt. Add coconut and vanilla. Pour into baked pie shell and top with meringue after cooked.
In a large bowl, combine first seven ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Coat each piece with crumbs. Arrange on shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Makes 8 servings.
Sift flour, salt and sugar; set aside. Bring margarine, cocoa and water to boil. Pour over flour and sugar mixture; stir quickly. Whisk together the eggs, buttermilk, soda, salt and vanilla. Pour into the other mixture; beat well. Bake in a greased and floured pan (15 x 18-inch) for 20 minutes at 350°. Five minutes before cake is done, make the Buttermilk Icing.
Preheat oven to 400°. Grease bottoms only of muffin cups, or use paper baking cups. In mixing bowl, beat egg well. Stir in milk and oil with egg. Add flour, sugar, baking powder and salt, all at once, to liquid mixture. Stir just enough to moisten dry ingredients. Fill each muffin cup half full of batter. Drop scant teaspoonful of jelly on center of batter. Add more batter to fill cup 2/3 full. Bake 20 to 25 minutes.
Combine all ingredients (except Cool Whip). Cook until mixture begins to thicken (4 to 5 minutes). Let cool. Pour into cooked pie shell and cool. Top with Cool Whip.
Combine flour and baking powder; cut in shortening until mixture resembles coarse meal. Add buttermilk, mixing well.
Combine liquid ingredients. Spread on bread.	Bake at 350° for 15 minutes.
Mix crumbs, 1/2 Parmesan, garlic, oregano and pepper. Roll chicken in mixture; drizzle with melted margarine. Place in greased dish and bake at 350° for 20 minutes. Turn breasts over and bake another 20 minutes. Pour soup mixed with milk over top. Sprinkle with remaining half of Parmesan and paprika. Bake 20 minutes more or until done.
Cook brown sugar, margarine, corn syrup and salt over medium heat until bubbly. Cook 5 minutes and remove from heat. Add soda; stir until foamy. In large bowl pour mixture over popcorn. Mix until well coated. Spread evenly on large cookie sheet. Bake at 200° for 1 hour, stirring occasionally.
Mix flour, sugar, cocoa, soda and salt. Add oil, vanilla and water. Add vinegar last. Bake at 350° for 35 minutes.
Combine chicken, apple, celery and nuts. Mix sugar with enough mayonnaise to be of desired consistency.
Make cake according to directions on box. Remove 1 cup cake batter and put into medium bowl; add nuts, brown sugar and cinnamon and mix well. Pour 1/2 of regular cake batter into a greased, floured Bundt cake pan. Pour brown sugar, etc. mixture over the cake batter in the Bundt pan. Add last 1/2 of regular cake batter to this. Bake at 350° approximately 35 minutes (or until done). After cake is removed from pan, but still warm, pour a glaze made of 10x sugar and water over cake. Can be topped with additional chopped nuts.
Preheat the oven to 375°. Combine all ingredients just until moist. Spoon into greased muffin cups, 2/3 full. Bake 15 to 20 minutes. Do not overbake. Great "company" bread.
Melt butter in a large saucepan. Add celery and cook 3 minutes, stirring often, until crisp-tender. Add flour and stir over low heat until frothy. Cook about 3 minutes, stirring often to prevent browning. Add hot pepper sauce. Gradually stir in milk. Increase heat to medium and bring to a boil. Immediately reduce heat so milk simmers. Add crab meat, return to a simmer and cook about 3 minutes until crab is hot. Stir in scallions. Makes 4 servings.
Preheat oven to 350°. Lightly grease bottom of 13 x 9 pan. Melt 1/2 cup butter and chocolate chips; blend. To chocolate mixture, add 1 1/2 cups sugar, flour, 1 teaspoon vanilla and 4 eggs. Mix well. In a separate bowl, mix cream cheese, 2 teaspoons vanilla, 1 egg, 1/2 cup sugar and coconut.
Mix sugar and shortening. Add eggs; beat well. Add sour milk. Mix all the dry ingredients together and add next. Add vanilla. Add the boiling water last. Bake in two 8-inch pans at 350° for 35 minutes, or until done. When cool, split layers and fill with custard filling, giving you a four-layer cake. Frost with your favorite frosting.
Combine first three items. Stir over low heat until sugar melts. Boil to 238°. Remove from heat. Add nuts. Stir until creamy. Turn out on waxed paper and separate nuts. Makes about 2 1/4 pounds of nuts.
Melt butter and chocolate over hot water. Take off stove and stir in sugar, flour, salt and eggs. Add vanilla. Pour into pie shell and bake in oven preheated to 375°. Turn down to 325° and cook 30 minutes. Serve warm with ice cream. Nuts may be added to mixture before baking, if desired.
Dissolve yeast in water. Sift together dry ingredients. Add buttermilk, oil and yeast. Knead enough to hold together and roll dough to 1/2-inch thickness. Cut with biscuit cutter and fold in half. Bake at 400° for approximately 20 minutes.
Mix all ingredients together. Bake in a 350° oven for 30 minutes. Keep warm in a slow cooker. Serve on cocktail rye.
Blend milk, egg and cracker crumbs; add other ingredients, except cheese. Line loaf pan with heavy waxed paper and place 1/2 cup cheese on bottom of pan. Place 1/2 meat loaf mixture over cheese; top with another 1/2 cup grated cheese. Cover with remaining meat. Bake at 350° for about 1 hour. Allow to stand 10 minutes before removing from pan. Serves 4 to 6.
Combine potatoes, soup and milk; add cheese, onion, green pepper, pimento, pepper and 1/2 cup of cracker crumbs. Pour into shallow casserole; top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings.
In saucepan combine 1 cup sugar and cornstarch. Gradually stir in 1/8 cup water. Add blueberries and lemon juice. Cook over medium heat, stirring constantly until it thickens. Cool. Blend softened cream cheese and 1 1/2 cups sugar until creamy. Slice bananas in bottom of pie shell. Spread cream cheese mixture over bananas and top with blueberry filling. Refrigerate and serve with ice cream or whipped cream.
Cook sugar, milk and butter until it forms a soft ball. Lower heat. Add dates and stir until most have dissolved. Remove from heat and beat 3 minutes. Add vanilla and nuts. Pour into buttered pan. Let stand 1 hour or more.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers in red or green bell pepper or serving bowl. Yields 2 1/2 cups.
Dissolve jello in boiling water. Stir in strawberries, pineapple, cherries and pecans. Mix and chill. Mix Dream Whip according to directions. Add cream cheese. Blend well with mixer. Stir in marshmallows. Spread over chilled jello mixture. This salad looks nice on the table during Christmas and Valentine's Day.
Cook Success rice according to package directions; drain and set aside. In large saucepan, combine Hormel chili, water, onions, green chilies, seasonings and rice. Heat. Turn into serving bowl and top with shredded lettuce, shredded Cheddar and Monterey Jack cheese, diced avocado, corn chips, diced onions, sliced olives, sour cream, chopped green or red pepper (as desired). Serves 3 to 4.
Add 1 cup of boiling water to first flavor. Dissolve. Pour 1/2 of jello into 8 x 8-inch or 9 x 9-inch pan. While this sets, mix the other half of jello with 2 tablespoons of sour cream. After first part sets, repeat with each flavor. Easy, but takes time.
Mix all ingredients together; pour in baking dish. Bake 15 minutes at 400°.
Mix all together and pour into lightly greased and floured 9 x 13-inch pan. Bake 20 to 30 minutes at 350°. Top with a Cream Cheese Frosting.
Soften cream cheese with evaporated milk (5 1/2 ounce can or 2/3 cup). Mix lemon jello with 1 cup boiling water and 1/2 cup cold water. Add cheese and milk. Pour into mold and let it set. Mix lime jello with 1 cup boiling water and 1/2 cup cold water. Add crushed pineapple. When cool, pour this mixture over the first salad letting it fall onto a spoon in order to avoid holes. Allow the mixture to set.
Combine cooked shrimp, cooked potatoes, celery and onion. Add French dressing, lemon juice and salt. Chill. Just before serving, add the mayonnaise. Serve on a platter garnished with salad greens, tomato wedges and avocado slices.
Wash and place ribs in desired roasting pan. Add onion, garlic, caraway seeds, salt, pepper and water. Bake, covered, in oven at 350°. Turn ribs over after 1 hour. One hour later, add potatoes. Thirty minutes later, add sauerkraut. Cook until potatoes and meat are tender. Remove ribs and add butter to sauerkraut, potatoes and juice. Mash potatoes if desired.
Let first 4 ingredients stand for 5 hours; drain. Mix sugar and vinegar in bowl and stir until clear. Add celery seed. Pour over pickles and put in containers. Store in freezer.
Combine all ingredients until well blended. Bake at 350° for 1 hour.
Line a large casserole bowl with pie crust. Chop cooked meat in bite size pieces and put in bottom of crust. Cook vegetables in water; then add mushroom soup. Pour over meat. Top with second crust; brush with milk. Cut slits in top crust. Bake at 400° until crust is brown.
Cook frozen broccoli according to package directions. Drain well. In saucepan, cook onion in butter until tender but not brown. In a large mixing bowl, stir together the mushroom soup, celery soup, milk and cheese. Add drained broccoli, cooked onion, ham, uncooked rice and Worcestershire sauce; mix well. Bake, covered, at 350° until rice is done, 45 to 50 minutes.
Combine and chill the apricot jello, boiling water and cold water. Add crushed pineapple (with juice drained; save juice for topping) and bananas. Chill until firm. Add topping.
Preheat oven to 400°. Melt butter in small saucepan over low heat; remove from heat. Whisk in 1/4 cup Dijon mustard. Set aside. To grind pecans, process pecan halves in small batches with on/off pulses in food processor to a fine powder. Place ground pecans in shallow dish; set aside.
Combine sugar and oil in a large mixing bowl. Stir in eggs and mix well. Add water and flour slowly. Add salt, baking soda, nutmeg, allspice, vanilla, pumpkin and pecans. Mix until blended. Line bottom of bowl with a circle of wax paper. Pour 1 1/3 cups batter into pint bowl. Cover with vented plastic wrap. Microwave on Medium (50%) 7 minutes, rotating bowl 1/2 turn after 3 minutes.
Halve peppers lengthwise; discard stem and seeds. Parboil peppers in boiling, salted water 8 to 10 minutes; drain and place in shallow baking dish with 1/8 inch of water.
Core and dice apples (can be peeled, if desired). In large bowl, put apples, marshmallows, drained pineapple and nuts. In small saucepan, beat egg. Add sugar, flour, pineapple juice and water. Cook over medium heat, stirring constantly until mixture thickens like pudding. Pour over apple mixture and chill.
Bring pineapple and sugar to boil. Let cool. In a glass bowl, dissolve jello enough to make wet. Let cool. Add pineapple and sugar to jello. Mix in all dry ingredients to jello mixture except cheese. Beat whipping cream and fold into mixture a little at a time (or use LaCreme or Cool Whip). Add cheese and mix thoroughly. Cover and place in refrigerator until firm (usually overnight).
Mix margarine, flour and 1 cup sugar and press into a 10 x 14-inch pan. Bake 15 to 20 minutes at 325°. Mix well the eggs, 1 cup sugar, lemon juice, 1 tablespoon flour, baking powder and pecans. Pour on top of the pastry. Bake at 325° for 35 to 40 minutes. Sprinkle with powdered sugar. Cool and cut into squares.
Cream first 4 ingredients together. Add remaining ingredients. Roll into small balls and flatten with a fork. Bake 8 to 10 minutes at 375°. Makes about 6 dozen.
Cream Crisco and sugar. Add eggs, one at a time. Sift flour and salt together and alternate with milk. Add vanilla and food coloring. Mix well. Bake in a tube pan for 1 1/2 hours at 325°. Cool and frost with Cream Cheese Icing.
Brown meats in a large skillet and drain. Add the other ingredients one at a time and mix thoroughly. Makes a large amount and is very good with nachos and tortilla chips.
Mix tomato paste and sauce with water; bring to boil. Turn heat down to medium and add baking soda. Break bubbles with a spoon so it doesn't boil over. When bubbles are done forming, add garlic, parsley and basil leaf.
Combine onions, mayonnaise and cheese. Pour mixture into a 1-quart baking dish. Sprinkle with paprika. Bake in a preheated 350° oven for 25 minutes. Blot with paper towel to remove excess oil. Serve hot with crisp crackers.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board and knead just until smooth. Roll 1/2-inch thick. Cut with biscuit cutter. Bake on a greased cookie sheet, slightly touching. Grease tops of biscuits with oil. Bake 10 to 12 minutes at 450°. Makes 12 to 14 biscuits.
Drain beans. Chop onion, pickle and eggs. Mix all ingredients and let marinate for 4 hours.
Preheat oven to 450°. In a medium bowl, mix flours, baking powder and 1/2 teaspoon salt. With a pastry blender, cut in shortening until mixture resembles course crumbs. With a fork, stir in milk just until mixture forms a soft dough and leaves side of bowl. On a lightly floured surface, with floured hands, knead dough 10 times. Pat dough into a 5 x 5-inch square. Cut into four 2 1/2 x 2 1/2-inch squares. Cut each square into 2 triangles. Place triangles, about 1/2-inch apart, on a large cookie sheet. Brush with beaten egg and bake for 10 to 12 minutes. Makes 8 biscuits.
Cut scallops in half and bread with flour and garlic powder. Dip into egg and fry in hot oil until golden brown. Drain on paper towel. Set aside in warm oven.
Dissolve soda in hot water. Mix thoroughly shortening, sugar and egg. Stir in hot water and soda mixture. Sift together and stir in the flour, baking powder, salt and spices. Drop spoonfuls on cookie sheet and bake 10 to 12 minutes at 375°. Makes 4 to 5 dozen.
Sprinkle yeast into warm water and stir to dissolve. Add cake mix and mix well. Add flour to make a soft dough. Knead until smooth and elastic. Place dough in a greased bowl and cover. Let rise until doubled. Punch dough down and divide into 3 portions. On a greased counter, roll each portion to 1/4-inch thickness. Spread with soft butter. Sprinkle on brown sugar and cinnamon. Roll and slice into 1-inch slices. Place in greased pans. Let rise again until doubled. Bake at 350° for 15 to 20 minutes. Roll from pans and glaze with powdered sugar, milk and vanilla glaze.
Shake together the first 7 ingredients. Refrigerate 2 hours. Pour over the spinach, oranges, chicken and strawberries. Toss.
Empty pineapple, apples, Mandarin oranges, coconut, marshmallows and cherries into a bowl and mix well gently. Let stand overnight in refrigerator. About 1 hour before serving, add Cool Whip.
Melt ingredients, except Cool Whip, together; cool. Add 1 cup Cool Whip. Pour into baked pie crust. (Can use graham cracker or chocolate Oreo crust.) Frost with Cool Whip.
Combine Worcestershire sauce, garlic salt, Tabasco and salt with sour cream. Marinate chicken in these ingredients and refrigerate overnight. Next day, roll chicken breasts in bread crumbs. Cover with aluminum foil and place on cookie sheet. Bake chicken 1 1/2 hours at 325°. Remove foil and broil until golden brown. Serves 8.
Combine all ingredients except almonds. Spoon into a lightly greased 2-quart baking dish. Bake uncovered at 350° for 45 minutes. Sprinkle with almonds. Yield: 8 servings.
Put cabbage and onion in a frying pan with bacon drippings. Season to taste with salt and pepper. Fry on medium heat until just about done. Add 1 tablespoon cider vinegar. Cover. Let fry on low for 10 minutes.
Cut steak into 6 to 8 portions. Rub meat with salt and pepper. Dredge on both sides in flour. Melt shortening and brown meat on both sides quickly. Place in a baking dish; pour onion, soup and milk over meat. Cover with foil and bake 1 1/2 hours at 350°.
Boil together milk, sugar, butter and cocoa for 1 minute. Take off fire and add oats, vanilla and peanut butter. Stir well and drop onto ungreased cookie sheet.
Preheat oven to 400°. Pour chili into 8 x 8 x 2-inch casserole. Sprinkle cheese evenly over chili. Stir cornmeal mix, oil, egg and milk together until smooth. Pour cornmeal batter over chili and cheese. Bake at 400° for 30 minutes or until cornbread is golden. Serve and garnish as desired with olives and sour cream. Makes 4 to 6 servings.
Chop and peel apples; pour sugar over them and let set 10 minutes. Mix with remaining ingredients. Bake in tube pan at 325° for an hour.
In a large mixing bowl combine all ingredients, mix well. Pour batter into two loaf pans. Bake at 350° approximately one hour and 10 minutes or until done.
Dissolve yeast in water. Let stand 5 minutes. Add remaining ingredients and knead until elastic, about 5 minutes. Roll out to fit a greased pizza pan.
Butter a 2-quart casserole dish. Slightly beat eggs and milk to blend. Stir in salt, pepper and mustard. In dish, layer in this order: bread crumbs, egg sauce, browned sausage and cheese. Refrigerate overnight. Bake 1 hour at 350°.
Mash garlic and add to salad oil; let stand. Just before serving, tear romaine into salad bowl, sprinkle with salt and pepper. Strain salad oil to remove garlic clove and pour over romaine; toss. Pour eggs and lemon juice over salad; toss. Add Parmesan cheese and croutons, tossing gently, and serve. Makes 24 servings.
Mix first 5 ingredients. Add vegetables. Let set in refrigerator for at least 1 hour before serving.
Combine flour and cocoa. Melt baking chocolate with canola oil in a double boiler. Mix egg whites and sugar to make a meringue. Mix with applesauce, yogurt and vanilla extract. Mix all ingredients together. Spread oil in a 9 x 9-inch pan, wiping out extra oil. Pour in mixture. Preheat oven to 350°. Bake for 20 to 25 minutes.
Cook cauliflower in salted water until barely cooked. Drain. Put cauliflower in a 2-quart casserole. Mix together soup, mayonnaise, cheese and curry powder; spoon over top. Melt butter in a small saucepan. Stir in crumbs to coat. Sprinkle over top. Bake, uncovered, in a 350° oven for 30 to 40 minutes. Serves 6.
Boil potatoes, cool slightly and mash. With mixer beat in butter and eggs, mix well. Stir in parmesan cheese, parsley, salt and pepper.
Put chips in bottom of 3-quart casserole dish. Pour chicken over chips and set aside. Mix both cans of soup, can of tomatoes, pepper and salt. Pour over chicken. Add onion over top and bake 35-45 minutes at 350 degrees. Sprinkle grated cheese on top and bake an additional 15 minutes, or until cheese is melted. (Very good!)
In medium saucepan, combine chicken and beef broths. Bring to a boil. Add onion, zucchini, carrot and tomato. Cover and simmer until vegetables are crisp-tender (about 10 to 15 minutes). Season to taste. While vegetables are simmering, fry tortillas in a little hot oil in a pan until crisp. Drain. Place tortilla wedges in 4 soup bowls. Add cheese. Ladle soup over this. Serve steaming hot. Serve with corn muffins.
In large skillet, cook ground beef and onions until meat is well browned and onions are tender. Stir in other items. Cook, uncovered, about 10 minutes or until desired consistency.
Mix flour, sugar, salt and boiling water. Cook 15 minutes. Add butter, egg yolks, rind and juice. Turn into baked pie shell. Top with meringue.
Heat blackberries with 1 1/2 cups sugar; set aside. Melt oleo in 9 x 13-inch Pyrex dish. Make batter of flour, sugar, baking powder, salt and milk; pour this over melted oleo. Pour blackberries on top of batter. Bake at 350° for 40 minutes, or until crust is golden brown.
Mix desired amount of marshmallow cream with powdered sugar until it is a workable consistency. This can be molded as for peanut butter cup, a design mold or bar.
Mix dry ingredients together. Add pineapple, juice and eggs. Mix with spoon. Bake at 325° about 30 minutes.