HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat tortillas, one at a time, in ungreased hot skillet until softened, about 30 seconds. (Cover hot tortillas to prevent drying.) Sprinkle 2 tablespoons each Cheddar and Monterey Jack cheese over half of each tortilla. Sprinkle with tomato, green onion, chilies and salt and top with taco sauce. Moisten edge of tortilla with water. Fold tortilla over filling. Pinch to seal. Secure with wooden picks. Heat shortening (1/4-inch) until hot. Fry tortillas until golden brown, about 4 minutes. Drain on paper towels. Remove wooden toothpicks. Makes 8 servings.
Combine in large baking dish. Sprinkle top with cheese and onion rings (can use French fried onions). Bake at 350° for 45 to 50 minutes.
Heat olive oil in large skillet; add mushrooms and saute 1 minute. Stir in green onions, garlic and ginger. Add chicken broth, lime juice, Worcestershire sauce and shrimp. Cook 2 to 3 minutes or until shrimp are pink. Meanwhile, heat evaporated milk in glass measuring cup in microwave just until bubbles appear around edge (30 seconds). Stir milk into shrimp mixture and serve immediately over rice or noodles. Yields 4 servings.
Mix tapioca, sugar, salt, beaten egg and milk. Let stand for 5 minutes. Bring to full boil, stirring constantly. Remove from heat. Add vanilla.
Save egg yolks for icing. Mix dry ingredients in smaller bowl. Add shortening, sugars, egg whites, and whole egg and add to oatmeal mixture. Add dry ingredients. Add vanilla and mix thoroughly. Pour into 9 x 13-inch pan. Bake 30 minutes at 350°. Top with Oatmeal Cake Icing (recipe follows).
Dissolve gelatin in boiling water. Cool, then chill until syrupy. Add thawed strawberries, pineapple and banana. Spoon half of the mixture into an 8 x 8-inch dish. Spread with sour cream and top with the rest of the gelatin mixture. Chill until set. Makes 12 servings.
Blend butter, cheese spread, mayonnaise, garlic salt, seasoned salt and crab. Spread on muffin halves. Freeze until ready to use (freeze on cookie sheet, then cut into 6 to 8 wedges and pop into plastic bag).
Cook milk, sugars and butter together to soft ball stage (234° to 238°, use candy thermometer). Remove from heat, add peanut butter and beat well. Add vanilla when temperature drops. Pour into large, buttered cake pan. Cut when cool. This makes a lot, about 3 pounds or more.
Remove large outer leaves of cauliflower. Break cauliflower into flowerets. Cook, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Arrange flowerets in serving dish and sprinkle with lemon juice. Combine butter, parsley, salt and basil; pour evenly over flowerets. Garnish with lemon twists and parsley sprigs.
Slice bananas in bottom of bowl. Drain fruit; set juice aside. Layer fruit and marshmallows over bananas. Mix pudding with pineapple juice and juice from 1 can of the orange slices. Pour over fruit and spread evenly. When ready to serve, toss lightly. (Nuts or coconut can be added for variety.)
Mix 1/2 cup sugar, 1 tablespoon flour and cinnamon. Roll apples and place in unbaked pie shell. Cover with 1/2 cup sugar, 1/2 cup flour and butter, sliced over pie. Bake on cookie sheet at 375° until brown.
In large pan add corn, grind other vegetables and add to corn. Then add other ingredients. Cook for about 25 to 30 minutes. Pour into sterilized jars and seal.
Prepare rice as directed. Brown meat in butter. Add the water in wok. Cook onions until opaque. Spread rice in dish. Add onions, green pepper and meat when gravy thickens. Pour over rice. Makes 6 servings.
Place tea bags in a big bowl. Add cloves and cinnamon stick. Peel the oranges thinly. With a very sharp knife, cut away all the white membrane from the peel. Cut peel in very thin strips. Add to bowl. Squeeze the juice. Heat water to boiling point. Pour the hot water over the spices and tea bags. Let steep for a few minutes. Remove the tea bags; discard. Add reserved orange juice. Strain liquid into glasses or cups and serve. Serves 10.
For crust, combine oats, flour, brown sugar and salt in a shallow pan. Add melted butter and mix thoroughly. Bake 10 minutes at 350°. Soften gelatin in cold water. Combine egg yolks, sugar, lemon rind and lemon juice in saucepan. Cook over low heat until mixture boils. Remove from heat, add softened gelatin and stir until dissolved. Cool thoroughly. Beat egg whites until foamy. Gradually add sugar, then beat until mixture stands in peaks. Fold cooled gelatin mixture into beaten egg whites. Put half of crumbs in pan, add filling and top with rest of filling. Chill until set.
Preheat oven to 375°. Combine flour and 1/2 teaspoon salt. Cut in 1/3 cup butter until mixture resembles coarse meal. Gradually stir in ice water until mixture forms a ball. Roll dough out on lightly floured board to fit 10-inch pie plate. Transfer to plate and shape edges. Saute onion in 1 tablespoon butter until tender. Set aside to cool. Line crust with bacon and cheese. Combine eggs, cream, remaining salt and spices and sauteed onion. Pour into crust. Bake at 375° about 35 minutes or until knife inserted in center comes out clean. Serve hot!
Stir altogether and bring to boil. Add 8 1/2 cups sugar. Boil 8 to 9 minutes. Remove from heat. Skim and bottle.
Baking Temperature: 400° and 350°. Baking Time: 20 minutes each temperature.
Cook pasta as directed and let cool. Slice zucchini, mushrooms, olives and cherry tomatoes. Add to pasta. Stir in artichoke hearts, Parmesan cheese and Italian dressing. Place in refrigerator. Serve when chilled.
Mix all ingredients together except bread crumbs and butter. Pour into an ungreased 1-quart casserole dish. Toss bread crumbs in butter; sprinkle over seafood mixture. Bake, uncovered, at 350° for 30 minutes. Serves 6.
Mix ingredients well; pour into an unbaked 9-inch pastry pie shell and bake in a 350° oven for 45 to 50 minutes. Cool and top with whipped cream or ice cream. Even served plain, nothing tops this.
Pour lukewarm milk over sugar, salt and shortening. Soften yeast in lukewarm water and add to first mixture. Add beaten eggs. Beat in flour to make a soft dough. Knead in any remaining flour. Place in greased bowl, cover and store in refrigerator until ready to use.
Mix all ingredients. Pour in greased and floured loaf pan and bake for 30 or 40 minutes.
In large casserole combine ground beef, onion, garlic and oil. Microwave at High until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at High until spaghetti is done (around 20 to 25 minutes). Stir occasionally. Yields 4 servings.
Cook noodles in water until tender; drain. In small skillet melt butter over medium heat. Stir and cook until light medium brown (be careful not to burn). Pour over noodles; salt and pepper to taste. This is a delicious Amish recipe. Enjoy.
Combine first 6 ingredients in a medium bowl; stir well. Transfer mixture to a serving bowl; cover and chill thoroughly. Sprinkle with chopped parsley before serving. Serve spread on Melba rounds. Yields 16 appetizer servings.
Cook chicken and debone. Do not add salt. Put 1/3 crumbs in bottom of dish; add 1/2 chicken. Mix 1 can soup and 1 cup broth and pour over. Add 1/3 crumbs, then rest of chicken. Mix 1 can soup and 1 1/4 cups broth and pour over. Add remaining 1/3 crumbs on top. Bake at 350° for approximately 45 minutes. This recipe freezes well. Very good warmed over.
Chop artichokes. Mix with mayonnaise, garlic powder and Parmesan cheese. Put in glass baking dish. Put in a 350° oven for 20 minutes, until brown on top. Serve with warmed wedges of pita bread, or crackers.
Place all ingredients in roaster with lid. Bake in 250° oven for 4 hours. Gravy will be thick and brown when done. Can be cooked in crock-pot all day. Serves 6.
Brown hamburg. Add juice, water, vegetables, salt and pepper to taste. Cook slow for 2 hours.
Put the first 5 ingredients in a crock-pot. Add the remaining ingredients. Simmer in crock-pot for 6 hours.
Pour 3 cups melted chocolate into Rice Krispies. Mix; add more Krispies until all of the chocolate is used up. Spread into a square baking dish. Spread marshmallows on top until covered. Melt white chocolate and pour 3 cups over the marshmallows. Cover well. Let harden and cut into squares.
With fork, mix first 4 ingredients. In small bowl, beat 1/2 cup water and remaining ingredients together. Add to first mixture and blend with fork until dry ingredients are moistened. With hands, mold dough into balls and chill at least 15 minutes. Dough can be stored in refrigerator up to 3 days or frozen until ready to use. Makes 2 double crusts for 9-inch pies and one 9-inch shell.
Dissolve sugar in boiling water. Let cool. Mix all ingredients except strawberries. Pour over ice cubes. Add frozen berries. Serve when chilled.
Line pan with cream cheese. Top with chili, Jack cheese and olives. Heat in oven until cheese melts. Serve with corn chips.
Cream the margarine and sugar. Add the flour and salt. Press firmly into greased 10 x 12-inch pan. Bake at 350° for approximately 20 minutes or until golden brown. While this is cooking, prepare filling.
Add dry ingredients to beaten egg. Beat together until light and cream. Add nuts and mix well. Spread into buttered pan. Bake in oven for 20 to 30 minutes. Bake at 350°.
Combine squash, chiles, salt, black pepper, and cheese, mixing lightly but thoroughly. Pour squash mixture into 2 quart casserole prepared with non stick vegetable spray. Sprinkle with paprika. Bake at 350° for 30 minutes or until cheese is melted and bubbly. Yield: 10 to 12 servings.
Unwrap caramels and melt in top of double boiler with 1/3 cup of evaporated milk; set aside. Mix together the cake mix, remaining 1/3 cup evaporated milk, 1 cup chocolate chips, nuts and melted butter. Mix dough until it holds together. Press 1/2 of dough into greased and floured 9 x 13-inch baking pan. Bake at 350° for 6 minutes. Remove from oven. Spread caramel mixture over the top. Sprinkle with remaining chocolate chips. Put remaining half of dough on top. (You have to do this in "pinches".) Return to oven and bake an additional 15 to 18 minutes. Cool; refrigerate for 30 minutes. Cut into bars. Makes 2 dozen.
Simmer chicken breasts in onion, celery, wine and water until tender. Strain broth and bone chicken. Cool chicken and broth.
Mix all ingredients, except Mozzarella cheese. Put in baking dish and bake for 1/2 hour at 350°. Top with Mozzarella cheese. Bake a few minutes more, until cheese melts. Dip tortilla chips in this, then sour cream and taco sauce.
Salt and pepper pork chops to taste. Brown in skillet in a small amount of oil. In covered baking dish, arrange 1 layer of pork chops. Put a thin layer of sauerkraut and sprinkle brown sugar. Arrange another layer until you fill to top. Put a thin layer of sauerkraut on top. Cover and bake 30 minutes or until pork chops are tender.
Melt half of margarine in casserole dish. Mix in croutons on bottom of casserole dish. Cook squash and drain well. Mix all other ingredients. Season with salt and pepper to taste. Pour over croutons and sprinkle reserved crumbs on top. Bake at 350° for 20 to 30 minutes or until bubbly. Can be prepared ahead of time. Very good reheated (microwaved). Can also be frozen.
In a 4-quart saucepan over high heat, bring 2 inches water to a boil. Add broccoli and carrots. Return to boil. Cook 5 to 7 minutes until veggies are crisp-tender. Meanwhile, in a 12-inch skillet over medium-high heat, melt butter (1/4 cup only). Add bread crumbs; cook 5 minutes, stirring frequently, until golden and toasted. Stir in pecans, 1/2 teaspoon salt, thyme and pepper; cook, stirring, about 1 minute longer. Drain veggies; return to saucepan. Toss with remaining butter. Transfer to a serving dish. Sprinkle with crumb mixture.
Cook and bone chicken. Reserve 2 cups broth. Cut chicken into pieces. Place in bottom of dish. Melt butter and pour over chicken. Sift together dry ingredients and mix well with milk. Pour over chicken. Heat soup and broth to boiling and pour over all. Bake 45 minutes at 350°. (Makes own crust.)
In mixing bowl, combine the dry ingredients. Stir in milk. Add a little more if needed to make a thick batter. Mix in onions. Heat oil to 375°. Drop batter by tablespoonfuls into hot oil and fry to a golden brown. Turn and brown other side. Drain on paper towels. Serve warm.
Beat eggs. Add other ingredients. Stir. Pour in pie shell. Bake at 350° for 50 to 55 minutes. Cool and serve.
Whip cream cheese until fluffy. Add powdered sugar and peanut butter. Add milk slowly. Fold in Cool Whip. Put in graham cracker or chocolate pie crust. Freeze until 20 minutes before serving.
Mix 1 cup flour, yeast and 1 tablespoon sugar; add 3/4 cup water to 1 freezer-style Ziploc bag; set bag on end. Mix well; let rest 15 minutes.
Put chicken pieces in shallow baking pan, skin side up. Mix other ingredients well. Pour over chicken and bake at 350° for 1 1/4 hours, basting every 14 minutes until chicken is tender and nicely browned. You'll make 4 to 6 friends the easy way!
Slice apples into 1 1/2-quart greased casserole. In a bowl, mix flour, brown sugar, margarine or butter, cinnamon and granola. Spread the crumbs over the top of apples. Bake in a 350° oven for 30 to 40 minutes. Serves 4.
Combine all ingredients in a small casserole dish. Microwave on High for 4 minutes. Serve with crackers.
Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl. Sprinkle with salt; mix well. Let stand for 1 hour. Drain well. In a large sauce pot combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes. Pour into a container with a tight fitting lid. Refrigerate overnight before serving. Yield: 3 quarts.
Mix first 4 ingredients well and put into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Blend powdered sugar and cream cheese. Add Cool Whip. Blend and spread onto cooled crust. Let stand 15 minutes. Blend lemon pudding, cold milk and vanilla. Then beat 2 minutes on low speed. Spread over the cream cheese layer. This makes the third layer. Spread 8 ounces of Cool Whip over the top for the fourth layer. Sprinkle with nuts. Refrigerate.
Place vegetables around the possum on an oak board about 1-inch thick. Place in oven and bake for 3 hours at 350°. After thoroughly cooking, remove the possum and allow to cool. Then, throw the possum away. Add catsup; salt and pepper to taste. Eat the plank.
Add ingredients to onion and butter. Mix together. Put into casserole dish. Top with cracker crumbs and bake at 350° for about 30 minutes.
Boil chicken. Layer casserole dish with boned chicken. Heat together celery soup, milk and mushroom soup. Pour over chicken. Mix stuffing mix as directed on package. Pour over chicken. Bake at 400° until brown, approximately 15 to 20 minutes.
In a mixing bowl, combine and mix the first 5 dry ingredients. Add butter, eggs and milk and stir well. Let batter sit for a few minutes. Spoon batter onto a medium-hot oiled skillet. Cook until lightly brown, or about 2 minutes on each side. Serve with honey or syrup. Serves 4.
Heat oven to 325°. Grease an 8-inch square baking pan. Melt margarine in saucepan. Remove from heat and add chocolate. Let stand, stirring several times to melt. Beat eggs and salt with electric mixer until frothy. Gradually add sugar, beating about 2 minutes until pale yellow and thick. Stir in chocolate and then flour, mixing to blend. Spread batter evenly into prepared pan.
Mix all together in roaster; cover and put in oven at 275° for 4 to 5 hours. Serves 8.
Cream butter, sugar and Crisco. Beat in eggs one at a time. Sift flour and baking powder together. Add to creamed mixture alternately with milk. Add vanilla. Bake in 2 greased and floured tube pans at 325° for 1 1/2 hours or when done.
Cream butter, honey and sugar until light and fluffy. Add egg and vanilla; beat well. Sift flour, soda, baking powder and salt. Add to creamed mixture. Stir in oatmeal, coconut and nuts. Spread in a greased 13 x 9-inch baking pan. Bake in a 350° oven for 20 to 25 minutes. When cool, cut into bars about 1 1/2 x 2 1/2-inches.
Drain broccoli between paper towels. Combine uncooked broccoli and next 5 ingredients, mixing well. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with cracker crumbs. Bake uncovered at 350° for 30 minutes. Serves 6.
Mix cake by directions on box. Pour into a 9 x 13-inch pan. Bake as directed. When done, poke holes in cake with wooden spoon handle all over cake. Set aside.
Freeze cheese for 30 minutes or until very firm. Cut in half horizontally and set aside. Cream butter and garlic. Mix walnuts, olives and basil and blend thoroughly. Spread mixture evenly on 1/2 of cut side of cheese. Top this cheese with the other half, cut side down. Press together. Wrap and chill. Bring to room temperature. Makes 12 appetizers.
Mix together oil and sugar, then add eggs, flour, salt, soda, milk, vanilla, bananas and pecans. Pour into floured and greased loaf pan. Bake at 375° for 1 hour.
For healthier recipe, substitute smoked turkey wings for salt pork. Cut off and discard tough stems and discolored leaves. Wash thoroughly. Combine pork and water in heavy pot; bring to a boil and cook 15 to 30 minutes. Add collards; cover and cook at low boil for 1 1/2 hours. Add potatoes and cook 30 minutes or until potatoes are tender.
Mix butter, sugar, salt and flour. Stir in vanilla and chocolate chips. Pat into large cookie sheet or pizza pan. Bake at 375° for 15 to 20 minutes, until beginning to brown.
Pour 1 can cream of mushroom soup and cream of chicken soup in crock-pot. Put steak in pot and pour remaining cans of soup over cubed steak. Start cooking on high until boiling, then turn temperature down to low. Cook until steak is done. (Can cook on low all day while you're at work!) Delicious served with mashed potatoes.
Melt butter in a shallow baking pan. In a small bowl mix flour, sugar and milk. Pour over melted butter. Empty cherries over this. Then pour 1 cup sugar (another) over this. Bake at 350° until golden brown. The flour mixture will come to the top.
Melt butter with chocolate over warm water using a double boiler. Beat eggs; add sugar, then flour sifted with baking powder. Add vanilla and then nuts. Stir well. Then add to chocolate-butter mixture. Pour into a greased and floured 11 x 13 x 2-inch pan. Bake at 325° for 30 minutes.
Assemble the salad in order in a 9 x 13-inch pan. Refrigerate.
Mix dry ingredients thoroughly. Add food coloring to water and oil. Stir into dry ingredients. Stir over medium heat several minutes until mixture forms a ball. Let cool in bowl and knead. Store in airtight container.
Pour soup, vegetables and chunks of chicken in the unbaked pie shell. Salt and pepper to taste. Cover with other pie shell. Close edges together. Punch a few holes in top shell. Cook in oven at 350° for 55 to 60 minutes.
Mix cake mix, pudding, eggs and almond extract. Fold in cherry pie filling and milk. (Makes a heavy batter.) Turn batter onto a greased jelly roll pan. Bake at 350° for 20 to 30 minutes, until cake springs back. Cool.
Cook carrots in a medium saucepan until tender. This will take 6 to 20 minutes, depending on age of carrots. Drain. Mix the orange juice, sugar, cloves, salt and cheese spread. Pour over the carrots; cook over low heat, stirring all the time, until the cheese melts and the mixture thickens. Do not let it boil.
Cream sugar and margarine together; add eggs one at a time. Sift and measure flour. Add salt and baking powder; re-sift. Add flavoring with milk. Bake in tube pan at 350° for about 1 hour (depends on your oven heat).
Mix Crisco, sugar and eggs together at high speed for 5 minutes. Add flour 1 cup at a time. Beat one minute on high and add remainder of flour, then milk. Beat one minute on high, add flavoring and mix. Bake in 3 layers at 350° until cake begins leaving sides of pan, about 30 to 35 minutes.
Preheat oven to 350°. Boil squash in salted water in saucepan until tender; drain. Fry bacon in skillet; crumble and add with drippings to squash. Add onion and bell pepper; mix well. Reserve small amount of cracker crumbs for topping. Add remaining crumbs and eggs to squash mixture; mix well. Pour into greased 3-quart casserole. Top with reserved crumbs. Dot with butter; sprinkle paprika and cheese over top. Bake in a 350° oven for 30 minutes, or until done.
Drain beans. Place in bowl. Add green pepper and onion. Mix oil and vinegar with sugar, salt and pepper. Pour over mixture and toss well. Refrigerate.
In a large bowl, mix first 10 ingredients together. Shape into balls, about 1-inch in diameter. Brown in shortening. Remove meat balls. Stir flour into drippings and cook until brown. Add water and bouillon cubes. Cook, stirring constantly, until mixture comes to a boil. Reduce heat; add meat balls. Cover and simmer 15 to 20 minutes.
In a large bowl, add the boiling water to the jello and dissolve well. Add frozen strawberries, stirring gently to separate berries. Put in freezer. In a bowl, break angel food cake into small pieces. Combine one Cool Whip, powdered sugar and vanilla. Mix well. Add nuts to jello mixture and pour over cake. Make sure each piece of cake is covered. Pour mixture in a 9 x 13-inch pan. Leave in refrigerator 8 to 10 hours. Ice with Cool Whip.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine orange juice and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in dates and walnuts.
Mix graham cracker crumbs, 1 stick melted oleo and 2 teaspoons white sugar for the crust. Cream 2 sticks (room temperature) oleo and powdered sugar. Add vanilla. Add eggs, one at a time, and beat well. Pour over crust. Layer on sliced bananas. Layer on crushed pineapple. Layer on Cool Whip. Top with cherries that are sliced in half. Sprinkle on chopped fine walnuts in 13 x 9 x 2-inch pan.
In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High 1 minute. Add leeks and bell peppers; microwave on High 3 minutes. Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potatoes with a slotted spoon; put into electric blender. Add milk and puree until smooth. Return mixture to dish. Stir in corn, parsley and cayenne season with salt and pepper. Heat on High 3 minutes. If desired, pass bowls of shredded Cheddar cheese, crumbled cooked bacon, drained canned clams and/or cubed cooked chicken or ham, to stir into soup. Makes 6 servings.
Combine the ingredients and marinate hens overnight. Bake at 350° for 1 to 1 1/2 hours. Bring marinade to boil, then baste hens while baking.
Soak cherries and raisins in bourbon overnight. After flouring nuts, sift rest of flour with baking powder and nutmeg 3 times. Cream butter and sugar until fluffy. Add egg yolks and beat well. Add soaked fruit and remaining liquid and flour to butter, sugar, egg mixture. Fold in beaten egg whites. Add floured pecans. Bake in large greased tube pan (lined with brown paper, greased and floured). Bake at 250° to 275° for 3 to 4 hours. Watch baking time. Cool completely and place in tightly covered container. Stuff center hole with cheesecloth soaked in bourbon. Wrap in heavy waxed paper. Keep very cool. Refrigerate if necessary.
Defrost the peas and combine the celery, nuts, onion and bacon bits with the peas. Prepare the dressing of sour cream and mayonnaise and add to the pea mixture. Let salad stand several hours or overnight in refrigerator.
Mix ingredients and form into balls (about 16 to 20). Brown and drain well. Put in casserole. Cover with tomato sauce and water. Put on lid and bake at 350° for 40 to 45 minutes.
Soften yeast in warm water. Combine in bowl the remaining ingredients, except flour, with yeast. Add flour. Cover. Let rise in warm place 1 hour or until doubled. Knead with a little flour and turn into well-greased 8-inch round casserole. Let rise 30 to 40 minutes. Bake at 350° about 30 minutes and golden brown. Brush with soft butter and sprinkle with a little salt. Serves 8 to 10.