HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix picante sauce and enchilada sauce together and set aside. Brown hamburger with onions and drain. Add beans to hamburger. Spray a 9 x 13-inch pan with Pam spray. Spoon just 2 to 3 tablespoons of picante/enchilada sauce in pan. Take tortilla shells and fill with hamburger and bean mixture, about 1/2 cup. Roll tortillas and place into pan lengthwise next to each other. Pour picante sauce mixture over tortillas covering all of them. Top with sour cream, Cheddar cheese and black olives. Bake at 325° for 20 to 25 minutes until cheese is melted. Serves easily 10 to 12 people. Great served with nacho chips on the side (or on top).
Put a pound of hamburger meat in large bowl with onion, salt, pepper, 1 or 1/2 package crackers. Work the crackers up fine. Add the tomato sauce. Work all together. Get you a pan or a bowl that will work well with this to go in the oven. You may use garlic powder if you like. Get oven hot 350°.
Break cake into small pieces in a 9 x 13-inch glass dish or close to that size. Dissolve jello in boiling water. Cut strawberries into small pieces or you can mash them up. Add to jello. Pour over cake and mix well. Mix pudding by directions on box and spread over cake. After the pudding has set, spread Cool Whip on top. Serves about 24, depending on size of blocks you cut.
Combine sugar, oleomargarine, marshmallows and cream. Cook mixture for seven minutes after it starts boiling. Take off heat and add vanilla and peanut butter or chocolate chips.
Bake the cake mix. After cake mix is baked and cooled, poke holes in cake with wooden spoon handle 2-inches apart. Shake cream of coconut well and pour over cake and into holes. Mix coconut with the Cool Whip and spread over cake.
Combine butter, Crisco and sugar. Cream together well. Add egg yolks, one at a time, beating well. Add flour, buttermilk, soda, coconut and nuts. Whip 5 egg whites and fold in. Grease and flour 13 x 9-inch sheet cake pan or 3 layer pans.
Bake brownies according to package directions; cool. Punch holes in brownies with a fork and pour Kahlua over brownies; set aside.
Preheat oven to 350°. Grease a 2-quart casserole dish. Combine all ingredients and mix well. Pour into a greased dish. Bake for 35 to 40 minutes.
Coarsely grind together apples and cranberries. Add sugar. Mix and let stand overnight. Mix Jell-O, which has been dissolved in hot water, with pecans and marshmallows. Add all to cranberry mixture. Return to refrigerator and let set.
Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into greased 9 x 13 x 2-inch baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set.
Combine cooked rice, pineapple, marshmallows and sugar in a bowl. Toss gently to mix and refrigerate 3 hours. Fold in apples, cherries and dates. Then	fold in whipped cream. Chill 1 more hour. Yield: 18 servings.
Mix everything together except the butter and corn flakes. Place in casserole dish. Pat crushed corn flakes on top of potato mixture. Pour melted butter over corn flakes. Bake at 350° for 45 minutes. Tastes even better when reheated.
Mix flour and sugar. Cream together butter or oleo and flour mixture. Beat egg yolks until thick and lemon colored; add to milk. Gradually add lemon juice and rind. Beat egg whites until stiff. Fold in carefully to other mixtures. Pour into greased baking dish. Place in pan with 1-inch of hot water. Bake in oven at 350° for 35 minutes.
Sift flour, baking powder, salt and nutmeg. Cream butter. Blend in sugar. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with pineapple juice and vanilla. Fold in pecans. Bake approximately 1 1/4 hours at 350° (glass pan at 325°).
Clean, stuff and tie chicken. Season, flour lightly and brown in fat in Dutch oven. Place onions around chicken. Add 1/2 cup water. Cover and cook until tender, putting potatoes in the last hour. Serves 6.
Dissolve yeast in warm water. Set aside. Melt butter and sugar. Let cool. Combine milk, salt and water. Add to butter and sugar. Add 1/2 cup of the flour at a time. Mix dough until you can stretch. Let dough rise. Fry.
Mix first 5 ingredients together well. Add sweet milk. Fold in beaten whites of eggs. Bake at 350° for 40 minutes.
Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time; beat well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Divide batter in 1/2; stir spices, raisins and pecans into one portion. Pour plain batter into 2 greased and floured 9-inch cake pans and spiced batter into 2 greased and floured 9-inch cake pans. Bake at 350° for 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Prick layers and spread layers, top and sides with Japanese Frosting, layers with a light layer on top of spice layer.
Cook macaroni according to directions, but don't get it quite done; then, starting with spaghetti sauce, alternately layer the sauce, macaroni and cheese, ending with cheese, in a baking pan. Cover entire top with pepperoni. Heat in a 375° oven for approximately 15 minutes or until heated through and cheese is melted.
Mix sugar and 2 teaspoons cinnamon in a large plastic bag. Cut each biscuit into quarters and add to bag. Shake to coat biscuits evenly. Place in greased Bundt pan. Melt margarine and brown sugar in small pan. Add 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 25 minutes.
Cook macaroni; drain. Cut off tops of peppers; remove seeds and membrane. Precook in salted water 5 minutes; drain. Cook celery in	butter. Stir in flour, seasoned salt and basil. Add milk and Worcestershire sauce. Cook until thick. Add 1/4 cup cheese and wine; stir until cheese melts. Stir in shrimp and macaroni. Bake at 350° for 30	minutes. Add remaining cheese (1/2 cup) atop peppers. Bake 3 minutes more.
Preheat oven to 425°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt and mix thoroughly. Make a well in center; pour in buttermilk, oil and egg. Immediately stir with fork just until dry ingredients are moistened (batter will be lumpy). Spoon into 6 greased 3 x 1 1/4-inch muffin cups (1/2 cup capacity), filling to the rim. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve hot. Makes 6 large muffins.
Cut fish into 1-inch cubes. Cook onion, carrot and celery in butter until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add broth and milk. Cook, stirring constantly, until thickened. Add fish; simmer until fish flakes easily (5 minutes). Add cheese and stir until melted. Yield: 2 1/2 quarts.
Dissolve 1 package of raspberry jello in 2 cups hot water and pour into 9 x 13-inch dish. Chill until set.
In large pot, cook potatoes in water until tender, about 20 minutes. Drain, reserving liquid. Set potatoes aside.
Melt chips and butter. Add other ingredients. Mix well. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Mix carrots and rice in a 13 x 9-inch baking dish. Mix water/wine and both soups in a small bowl. Add half of this mixture to the carrots and rice. Mix thoroughly. Place chicken on top of rice mixture and add sliced mushrooms. Cover with remaining water/wine mixture. Seal tightly with aluminum foil. Bake for 1 1/4 hours. Twenty minutes preparation time and 75 minutes baking time.
Drain fruit well in colander and toss gently. Mix together the sour cream, coconut and marshmallows. Mix together carefully. Garnish with coconut and cherries. Chill. Very good!
Mix fruit and juices in a bowl. Spoon into individual bowls and sprinkle coconut on it.
Combine broth and all ingredients in large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Then soup with extra broth if necessary. Season with salt and pepper.
Drain artichokes of juice. Add juice to stir-fry pan tomatoes, garlic, basil and chopped artichokes. Cook 5 to 7 minutes. Toss with linguini or angel hair pasta and top with fresh grated Parmesan cheese.
Cook rigatoni as directed on package; drain. Cook hamburger in large pot until done. Add chopped onion and garlic; cook for 5 minutes. Add Ragu, tomato paste and water. Cook for 15 minutes. Makes 2 large pans.
Heat oven to 350°. Grease and flour bottom only of 13 x 9-inch pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except nuts; beat at low speed until moistened. Beat for 2 minutes at medium speed. Stir in nuts. Spread in prepared pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. Serve warm or cool with whipped cream or ice cream, if desired. Makes 12 servings.
Beat together eggs, flour and sugar. Mix the rest together and pour in slightly greased casserole dish. (You can use a little of the bacon grease to grease the dish.) Bake at 350° for 30 minutes. Well, what can I say. Corn is always good but add cheese and bacon and it's great.
Mix all ingredients until smooth. Chill. Prepare fresh or frozen fruit. Dip or mix with fresh or frozen fruit. Can be prepared 24 hours before serving time. Makes 1 1/2 cups dip.
Saute chopped onions and chopped celery in oil until golden brown. Crush crackers, wet and squeeze. Crumble into onions and celery. Follow directions on potato pancake mix. Add 2 extra eggs to potato pancake mix. Add onions, celery and crackers with paprika, garlic powder, salt and pepper to taste. Mix well together.
Combine 3 cups of the corn, the green chilies, and 1 cup of chicken broth in blender or food processor. Whirl 2 minutes or until smooth. Pour corn puree mixture into medium size saucepan. Add remaining corn. Dissolve dry milk powder in remaining broth; stir into saucepan. Bring to boiling over medium heat. Remove saucepan from heat. Stir in salt, pepper and cilantro. Transfer to bowl. Chill the chowder, covered, for 4 hours or overnight before serving.
Preheat oven to 350°. Cream butter and sugar until fluffy, beat in eggs and vanilla. Sift cocoa with flour, baking powder and salt. Work into creamed mixture. Spoon into gresaed 8 x 8 x 2-inch pan. Bake 30 to 35 minutes.
Cook pasta. Cool. Add salt and pepper. Add onion and cucumber. Mix in the amount of slaw dressing that you like. Add cheese. Mix.
Cream butter until fluffy. Add sugar and beat again until fluffy. Gradually add flour until dough is soft and smooth. Pat dough in jelly roll pan or 10 x 15-inch baking pan. Bake in preheated oven at 300° for 1 hour or until golden. Remove from oven and cut in squares. Sprinkle with granulated sugar, if desired. Let cool in pan and store in airtight container. Makes about 36 squares. Do not use oleo. It won't work!!
You will need a 5 gallon crock, either stainless steel, wooden or pottery.
Grease an 8 x 8-inch pan for single, 13 x 9 x 2-inch pan for double recipe. (To double recipe, double all ingredients.)
Cook broccoli according to directions. Chop onions and celery and saute in oleo. Add other ingredients. Mix with broccoli in a greased casserole. Bake at 350° for 20 to 30 minutes.
Combine all ingredients except turkey, in a saucepan and bring to a boil. Place turkey breast in a 13 x 9-inch oiled baking dish. Pour 1/2 the mixture over the turkey; cover with foil and bake about an hour. Pour the other 1/2 over the turkey and continue baking another hour. Check for doneness.
Brown pork chops; drain. Heat soup, sour cream and Milnot in saucepan. Add a little water if it's too thick. Put pork chops in baking dish, 9 x 13-inch. Pour soup mixture over chops. Bake 1 hour at 350°. Delicious served with mashed potatoes.
Prepare corn muffin mix as directed on box. Bake in a 10-inch flan pan. Cool and remove to serving tray. Blend cream cheese, mayonnaise and dry salad dressing mix. Spread on cooled corn bread. Top with chopped vegetables and cheese.
Mix first four ingredients together and spread on tray (pizza size). Pour 1/2 bottle chili sauce on top, then spread on shrimp. Refrigerate and serve with crackers. You can prepare early in day for evening. Just cover and chill.
Brown sausage and ground beef in big skillet. Cook noodles according to directions. Add all ingredients to meat, noodles and cheese last. Mix well and bake in casserole dishes about 45 minutes at 350°. Toasted almonds or mushrooms or both can be added before baking. Serves 10.
Peel, core and quarter apples. Place apples, sugar, water and candies in a heavy saucepan. Bring to a boil; reduce heat and cook until apples are soft but still chunky. Cool. Serve cold or at room temperature.
Mix flour, salt and lard together well with hands. Drop egg in a cup with the vinegar and fill the cup with water. Beat and mix into flour mixture.
Melt the margarine; put 3 tablespoons of it into a dish and blend in the mustard. Wash, cut and dry the potatoes. Cut into wedges and coat with the remaining margarine. Place in a large baking pan. Place a rack over the potatoes. Coat chicken with margarine mixture, then the crumbs, shaking off excess. Arrange, skin side up, on the rack. Bake at 400° for 45 minutes or until meat of thighs is no longer pink when tested.
Beat together the cream cheese and juice until well blended. Gradually add sugar and milk, beating until well blended. Makes 1 cup frosting.
Place cucumbers in crock jar or large kettle. Pour scalding hot salt water over them. Let stand 3 days. Pour off water and slice cucumbers thin. Soak in alum water. Let stand 3 hours. Drain and make a syrup of 3 sugar and vinegar. Cook syrup and boil 1 minute. Pour over cucumbers in crock jar or large kettle. Let stand 24 hours. Pour off heated syrup and again pour over cucumbers. Let stand 24 hours. The third time heat syrup and add ground cloves, celery seed and ground cinnamon. Pack cucumbers into jars. Pour hot syrup over them. Seal. Ready to use in 6 weeks.
In a mixer bowl or food processor, beat margarine until light. Add remaining ingredients, except shrimp, and beat until well blended. Store butter in refrigerator and use as needed.
Drain pineapple, reserving juice. Set pineapple aside. In saucepan, combine juice, sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove and cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream.
Blend above ingredients and form into 1-inch balls, grease "nut cup pans" well and form cups with dough. (Nut cup pans are smaller than muffin pans).
Combine milk, sugar and vanilla. Place 1 scant tablespoon cooked rice in the bottom of each of 8 custard cups. (We used an 8-inch glass cake plate.) Fill with egg mixture. Place cups in a pan of water (you don't have to put the pie plate in water) and bake at 375° about 30 minutes (30 to 35 for cake plate). Do not over bake. Cool; turn into serving dishes and top with vanilla sauce.
Beat eggs until light and foamy. Add next 4 ingredients. Mix lightly but well. Mix dry ingredients and add to egg mixture. (Add nuts optional.) Bake 1 hour in two greased and floured loaf pans. Remove from pan immediately.
Knead and shape into 1 1/2-inch rolls. Chill overnight. Slice and sprinkle with sugar and chopped nuts. Bake at 350° for 10 minutes, until light brown.
Mix the chicken, onions, green pepper, soup and Tabasco. Fold in the corn chips. Place in a shallow baking pan about, 9 x 12-inches in size. Spread grated cheese over the top. Place in a 350° oven for 25 minutes or until the cheese is melted. Serve at once, piping hot. Serves 6.
In 3-quart saucepan, cook bacon over medium heat until browned. Add onions and continue cooking until tender (2 to 3 minutes); drain. Add potatoes, water, salt and pepper. Continue cooking until potatoes are tender (15 to 20 minutes). Reduce heat to low and stir in soup, sour cream and milk. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes). Season to taste. Makes 6 (1 cup) servings.
Place cinnamon and mulling spice in coffee container in electric coffee pot. Pour cider in pot and heat thoroughly. Serve hot!
Mix ingredients well. Pour in 9-inch pie shell and bake 40 to 45 minutes at 325°.
Dissolve jello in boiling water. Add sugar to dissolve. Add frozen berries; squish and break up any clumps of berries. Add rest of ingredients. Pour into ice cream freezer. Crank until frozen.
Grease Bundt pan. Let dough thaw. Place in Bundt pan. Pour butter, basil, parsley, green onions and garlic over the dough. Cover with plastic wrap and a towel. Let rise for 1 1/2 to 2 hours. Sprinkle with Parmesan cheese. Bake at 375° for 30 to 35 minutes.
Combine dry ingredients. Cut in butter. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into biscuits with cutter dipped in flour. Place in greased 9-inch pan or cookie sheet. Bake at 450° for 12 to 15 minutes until golden brown.
Put stock, milk, potatoes and corn in large pot, bring to boil and simmer for 10 minutes.
Scald milk and butter over low heat. Mix bread cubes, raisins and nuts in an 8-inch glass baking dish. Beat together milk mixture, sugar, eggs, vanilla and cinnamon. Pour over bread. Microwave on Bake-7 (Medium) for 12 to 14 minutes. Let stand 5 minutes before serving. Yield: One 8 x 8-inch dish.
In a large skillet, heat cooking oil. Cut steak into serving size pieces. Brown steak, bell pepper and onion (onion and bell pepper cut into large pieces, not finely chopped). Reduce heat; add crushed tomatoes, tomato paste and seasoning to taste. Stir well. Cover and simmer for approximately 1 hour or until steak is tender.
Place broccoli in package on microproof plate and put in microwave oven. Cook on High for 4 minutes. Remove from oven and set aside. Combine soup, carrots, sour cream, flour, onion, salt and pepper in 1 1/2-quart microproof casserole. Cut broccoli into 1-inch pieces. Stir into soup mixture. Cover and cook on High for 6 minutes. Remove from oven. Stir and set aside. Place butter in 2-cup glass measure. Cook on High for 1 minute. Remove from oven. Add stuffing cubes to butter and blend well. Spoon over broccoli mixture. Place in microwave and cook on High for 6 minutes. Makes 5 to 6 servings.
Cook chicken until tender; take from bone. Melt margarine in bottom of baking dish. Mix broth from chicken with dressing (leave enough dry dressing mix to sprinkle on top). Mix soups and water. In baking dish, put layer of dressing mix, layer of chicken. Pour soup mixture over dressing and chicken. Sprinkle stuffing crumbs on top. Bake at 300° for 45 minutes.
Cook egg, flour, sugar and pineapple juice; beat and cook until thick. Let cool. Add Dream Whip and spread over jello.
Mix pretzel crumbs, 2 tablespoons sugar and melted margarine. Press in bottom of 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool thoroughly.
Combine mustard, salt, brown sugar and catsup. Add onion and corn. Mix. Pour into 1 1/2-quart casserole. Top with bacon. Bake at 350° for 40 minutes.
Let set overnight. The next day, boil for 20 minutes. Add 1 large strawberry or raspberry Jell-O. Pour in jars and seal. Makes approximately 10 (8 ounce) jars.
Preheat oven to 325°. Cream together margarine and sugar. Sift flour before measuring. Add flour and eggs alternately to batter, starting and ending with flour. Fold in flavorings and whipped topping. Mix only until blended. Pour batter into a greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes.
Line 9-inch pie plate with aluminum foil; set aside. In large skillet, melt butter. Add coconut, stir occasionally until lightly toasted. Blend in 1 cup peanut butter chips, stir until morsels melt and mixture is combined. Press evenly on bottom and sides (not over rim) of foil-lined pie plate. Chill in refrigerator until firm, about 45 minutes. Remove foil and place back into pie plate.
Mix jello with 4 cups boiling water. Blend in partially thawed strawberries. Let thicken. Fold in Dream Whip. Pour over cake.
With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Place a ham slice, cheese slice and 1/4 of the spinach on each piece of chicken. Roll up chicken from short end, jelly roll fashion. Secure with wooden tooth pick. Place chicken, seam side down, in 12 x 8 microwave safe dish. Cover with vented plastic wrap. microwave on high 5 minutes. In a small bowl, stir soup until smooth, stir in onion, water and thyme. Pour over chicken, cover, microwave on high 10 minutes or until chicken is tender and juices run clear, rotating dish once during cooking. Let stand covered 5 minutes.
Melt cheese. Add cooked ground beef (drained). Add chili. Heat until warm. Serve with chips.
Heat shortening and cocoa until melted. Stir in sugar and milk and bring to a boil. Remove from heat and add flour, salt, eggs and vanilla. Stir quickly until blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Combine all ingredients in large mixer bowl. Blend at low speed of electric mixer just to moisten; scrape sides of bowl. Then beat 3 minutes at medium speed. Pour batter into a 10-inch tube pan which has been lined on bottom with paper. Bake at 350° for 55 minutes or until cake tester inserted into center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen from sides and remove from pan. Cool thoroughly on rack.
Brown onion and beef. Drain. Add oil and tortillas. Heat together. Add sauces and 2 cups cheese. Mix well. Place in baking dish. Cover with remaining cheese. Bake for 30 minutes in 350° oven.
Combine flour, yeast and salt, mix well. Stir in hot water and oil. Turn out on a floured surface and knead 1 minute. Let rise 5 minutes. Cut into 2 portions, 1 slightly larger. Place larger in a well-greased 10-inch spring-form pan. Overlap slices of pepperoni to cover dough in pan (use 1/2 of pepperoni). Sprinkle cheese evenly. Top with rest of pepperoni. Pat out rest of dough to make circle large enough to fit pan. Put over pepperoni and fold edges back. Brush edges with water and pinch to make a curb. Slash a few holes to let steam escape. Bake at 400° for 40 minutes. Cool 10 minutes. Take out and put on a baking sheet. Pour sauce over top and bake until sauce begins to bubble (8 minutes).
Combine ingredients and beat at medium speed for 5 minutes. Bake at 350° for 35 minutes.
Fry beef; drain. Combine all the other ingredients, except macaroni; bring to full boil. Add ground beef; cook 1/2 hour. Add macaroni. Turn on low and let simmer. Makes a large kettle of soup.
Put the pink salt in a glass, then put milk in it, then stir it and drink.
Cream butter with mixer; gradually add sugar and eggs one at a time, beating after each. Combine flour, soda and salt; add to creamed mixture, alternating with buttermilk, beginning and ending with flour. Stir in flavor; pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour or until the toothpick comes out clean. Makes 3 loaves.
Mix all of the ingredients together and roll them into little balls. Bake at 350° until light brown. Remove them from the oven and let them cool. Roll them in confectioners sugar.
Boil the first 4 ingredients for 1 1/2 minutes. Set off stove. Add oatmeal, peanut butter and vanilla. Mix and drop on wax paper.
Mix pudding, Jell-O and water in a medium saucepan over medium-high heat. Bring to a boil. Stir rapidly for 1 minute. Place in refrigerator to cool about 10 minutes. Stir; place back in refrigerator for 5 minutes (do not set). Line the bottom of graham cracker pie crust with fresh strawberries (sliced in half). Pour mixture over strawberries. Chill for 2 hours before serving. Serve with whipped cream.
Mix sugar and milk; bring to boil and cook 7 minutes, stirring constantly. Remove from heat and add remaining ingredients. Pour into buttered pan. Cool.
Spread cream cheese on ham. Then spread horseradish. Sprinkle with Accent and roll. Cut into bite-size pieces.
Mix together cheeses, ham, onions, and green chilies. Shape into a ball. Roll in chopped walnuts.
Mix dressing and soup with 1 can warm water. Add margarine, celery, onion and egg; mix well. Spread in greased baking pan and bake at 350° until brown. Cut in squares. Serve with turkey and gravy.