HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, cornstarch, cornmeal, salt and baking powder. Combine egg, milk and water; add to the flour mixture. Mix quickly. Beat with eggbeater until smooth.
Tear or cut corn tortillas into 1-inch pieces. Cover bottom of skillet with oil. Fry tortillas in oil over high heat. Add tomatoes to skillet. Stir in chopped onion and 2 to 3 jalapeno or chili peppers, diced. Simmer until tender.
Melt butter in saucepan. Add sliced zucchini and onion in pan. Fry in butter. After about 5 minutes, add tomatoes, sugar, salt and pepper. Simmer for 15 minutes, then add cheese. Cook until well blended over a medium to low heat.
Brown beef with salt and pepper until done. Add soups, water and cornstarch. Bring to a rapid boil. Add egg noodles, stir and cover. Turn down heat to low and simmer for 20 minutes or until noodles are tender. Take cover off and let sit on low for another 10 minutes. Great with green salad and rolls. Enjoy!
Stir eggs in a bowl with salt. Cut scallion bulbs. Open tuna can and open can of corn (optional). Add half cup of cheese. Put in the oven for half an hour. Eat it.
In a 10-inch skillet, combine first 4 ingredients. Boil. Reduce heat and add brisket. Spoon some mixture over meat; cover and simmer 2 1/2 to 3 minutes until tender. Remove meat to platter and keep warm. Skim off excess fat. Combine cornstarch and water; cook until thick. Stir and cook 2 more minutes. Spoon some sauce over meat and pass remainder. Garnish with parsley.
Bring to a boil the margarine, chocolate and water. In large bowl, add flour and sugar. Pour hot chocolate mixture over it and mix well. Add buttermilk and mix well. Add soda, salt, eggs and vanilla; mix well. Pour into broiler pan. Bake at 350° for 20 to 30 minutes. Add nuts.
Mix first 6 ingredients together. Peel off leaves of biscuits, 3 leaves at a time. On each leaf, place a small amount of mixture and bake at 400° for 10 minutes or until brown.
In saucepan, put raisins, sugar and water; boil for 3 minutes. Add shortening; set aside until cool. Mix flour, salt, baking powder, cinnamon, nutmeg and cloves. Add little at a time to raisin mixture and stir; mix soda with boiling water. Add this last to cake mixture, stir well and pour into lightly greased square 9-inch cake pan; bake at 350° for approximately 30 minutes.
Mix all together and pour into a greased 9 x 13-inch pan. Cook at 350° for about 1 hour and 15 minutes. Remove from oven and cool 15 to 20 minutes before cutting.
Combine all the vegetables in a large mixing bowl. Bring vinegar, sugar, water, cooking oil, salt and pepper to a boil; let cool, then pour over vegetables. Cover and refrigerate overnight.
Heat cherries or blueberries, tapioca and sweetener in saucepan until it starts to thicken; set aside. Melt diet margarine; mix with graham cracker crumbs. Press into pie pan; set aside. Beat egg whites until fluffy. Add cream of tartar and vanilla. Fold in cream cheese and yogurt. It will be a little thick. Put into graham cracker crust and place in refrigerator for 1 hour. Put on the fruit topping and chill at least 2 hours. You can substitute lite canned fruit for topping. Contains 310 calories if cherry and 370 calories if blueberry.
Mix together all ingredients in small saucepan. Bring to gentle boil for 15 minutes or until sauce thickens. Enjoy over your favorite meats and vegetables.
Combine dates, nuts and pineapple. Cream the cheese and maple syrup. Whip the Dream Whip, then fold all together and pour in a mold (round one with the hole in the enter). Put in freezer. Remove about half hour before serving.
Add diced potatoes, onions, and carrots to a large 4 quart heavy or non-stick pot. Add 2 quarts of water, salt, Nature's Seasoning, dill weed, and parsley flakes. Cook until tender. Add mushroom pieces with liquid and celery soup, undiluted. If thinner soup is desired, add milk. Stir thoroughly.
Cook sausage, beef and onion until no longer pink; drain. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.
Dissolve jello in boiling water and add lemonade. Refrigerate until jelly-like. Fold in Cool Whip and pour into a six-cup mold. Refrigerate until ready to unmold.
In a large pot, saute onion and garlic in oil; do not brown. Stir in water, tomato sauce, beans and spices. Bring to a boil. Add pasta and boil until pasta is tender, stirring to prevent pasta from clumping or sticking to bottom of pot.
Brown meat. Put rolls in 9 x 13-inch pan and sprinkle with meat, cheese and beaten eggs with salt and pepper. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Mix flour, sugar, baking soda and salt. Set aside. Mix butter, cocoa and boiling water. Add to flour mixture. Mix beaten eggs, buttermilk and vanilla. Mix all together. Bake in greased sheet pan at 350° for 15 minutes.
Bake in a 9 x 13-inch greased pan at 350° for 30 minutes.
Prepare macaroni dinner as directed. Simmer frankfurters in barbecue sauce for 5 minutes. Combine the dinner and peas with frankfurters and serve.
Stir 1 minute. Add cornstarch (1 teaspoon cornstarch and 2 teaspoons water, well blended).
Prepare cake mix according to the package directions, except stir the sour cream into the prepared batter. Spread about two thirds of the batter into a greased and floured 13-inch x 9-inch x 2-inch pan. Sprinkle batter with the streusel mix from the package. Carefully spread with the remaining batter. Sprinkle with reserved nut topping. Bake at 350° for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool slightly in pan. Prepare glaze from the cake mix according to the package directions and drizzle over the warm coffee cake.
Mix top 3 ingredients with a fork. Keep out 1/2 of the crumbs. Pat rest of mixture in bottom of 9 x 13 dish.
Combine sugar, cocoa, milk and margarine in saucepan. Bring to a full boil for about 1 minute. Remove from heat. Add vanilla, peanut butter and oats. Drop by teaspoon on wax paper. Cool until firm.
Put fish in a microwave dish. Mix soup, apple juice and curry powder. Pour over fish. Microwave six to eight minutes on High. Fish will flake when done. May also be baked for 15 to 20 minutes in 350° oven.
Coat meat in mixture of flour, salt, pepper and ginger. Brown meat on both sides in hot oil in frying pan on medium heat. Arrange meat in 9 x 13-inch cake pan. Pour soup and water over meat. Sprinkle 1/2 can onions over meat. Bake in covered cake pan for 25 minutes at 325°. Add remaining onions. Bake uncovered for 15 minutes at 350°. Take out meat and place in another pan to keep in warm oven while preparing sauce.
Saute onion and garlic in oil. Add meat and brown. Add other ingredients. Yield: 12 tacos. Carbohydrate 0 g, protein 6 g, fat 6 g, calories 78. One serving = 1 meat low-fat exchange, 1/2 fat exchange.
Slice squash and onion into bite size pieces; steam until tender. Drain. Add crackers, egg, butter, salt, pepper and 3/4 pound shredded cheese. Place mixture into greased 9 1/2x11 inch pan. Top with remainder of cheese. Bake in 350 degrees for about 30 minutes until cheese is golden brown. Serves a crowd.
Preheat oven to 350°. Melt the chocolate and oil in a saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add melted chocolate and mix well. Sift dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter.
Mix crumbs and baking powder. Mix milk and chips. Mix with crumbs until all is moist. Spread in 9 x 13-inch pan. Use moist fingers. Bake at 350° for 15 minutes. Cut into squares and remove from pan while still warm.
Chop pecans until very fine. In large bowl, add first five ingredients and mix well. Chill for 2 hours or overnight in refrigerator. Roll into balls.
Mix together popcorn, peanuts, M&M's and candy corn in a large bowl. Melt together butter and marshmallows and add vanilla. Let mixture cool. Pour over popcorn mixture and stir well. Press into greased tube or Bundt pan and take out immediately. Let cake cool and cut.
In a large skillet, melt margarine over medium heat. Saute chicken until browned on both sides. Add onion and garlic. Cook about 5 minutes. In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture. Pour over chicken. Cover; simmer 20 minutes. Add potatoes and wine or water. Heat through. Sprinkle with parsley. Yield: 4 to 6 servings.
In top of double boiler, mix sugar and gelatin. Combine lime juice and egg yolks; blend into sugar mixture. Cook over simmering water until thick, stirring constantly. Remove from heat. Stir in lime peel and cool. Whip cream with food coloring until stiff; fold into gelatin lime mixture. Pour into crust. Chill until firm.
Heat oven to 350°. Cut a thin slice from the stem end of each pepper. Wash outside and inside. Remove all seeds and membranes. Cook peppers in boiling, salted water 5 minutes; drain. Mix rest of ingredients. Stuff peppers lightly with mixture. Stand upright in a small baking dish. Bake, covered, 45 minutes; uncover and bake 15 minutes more. Makes 2 to 3 servings.
Mix dry ingredients together in a bowl. Beat eggs in a small bowl, then add bananas and shortening. Stir into dry ingredients until the mix is moist. Pour into greased loaf pan and bake at 350° until the top is firm, 45 minutes to 1 hour.
Cut hot dogs into 6 pieces each. Score both ends of each piece in an X, being careful not to cut too deeply. Brown in electric skillet. Cover with barbecue sauce. Steam until hot dogs are cooked and "puffy". Serve with toothpicks.
Combine the first 3 ingredients and bring to a boil. In a glass or metal 7 x 11 x 2-inch pan that will be used to bake the cobbler, mix the remaining ingredients. Pour boiling fruit over cake mix and bake in a 375° oven for 40 minutes.
Mix flour, nuts and margarine together. Press into a 9 x 13-inch pan; bake at 375° for 15 minutes. Let cool. Combine cream cheese and confectioners sugar; cream well. Fold in half of Cool Whip (9 ounces); spread on cool crust. Prepare chocolate pudding as directed on package. Cool, then spread on cream cheese mixture. Add rest of Cool Whip (9 ounces) on top. Refrigerate 1 hour. Cut into squares to serve.
In a large bowl, combine all ingredients. Place in a 7 inch souffle dish or 1-1/2 qt. microwave-save round casserole. Bake at 400° for 10 minutes without having preheated the oven, or microwave for 10 minutes.
Bring first 3 ingredients to a boil and boil for 5 minutes, stirring constantly, over medium heat. Temperature will be 236°, soft ball stage. Quickly stir in the last 3 ingredients in order given. Pour into a buttered 9 x 13-inch pan. Chill to set. Cut into squares.
Combine 1/2 cup flour, salt and pepper. Skin chicken, if desired. Dredge chicken in flour mixture. Melt butter in a large skillet over medium heat. Add chicken and cook 30 minutes or until golden brown. Remove chicken and drain on paper towels; keep warm. Add cranberries, brown sugar and water to pan drippings in skillet; cook for 5 minutes or until cranberry skins pop. Blend together 1 tablespoon flour, cinnamon, cloves, allspice and vinegar. Add vinegar mixture to cranberry mixture and cook until thickened, stirring constantly. Return chicken to mixture in skillet and baste with cranberry mixture; cover and simmer 30 minutes, turning chicken occasionally. Serves 4.
Combine the sugar and flour in a large bowl. Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour and 5 minutes or until set. Yields 8 servings.
Mix and sift dry ingredients. Add beaten egg, milk, honey and oil. Stir just enough to mix. Bake in 2 greased 8-inch pie pans at 425° for 20 minutes.
Cream eggs and sugar. Add salt and 2 cups whole milk. Scald over medium heat. Add vanilla and pudding. In a skillet, melt margarine. Add pecans. Cook 2 or 3 minutes. Add to mixture. Mix well. Pour into freezer. Add enough whole milk to fill line of freezer.
In large pithcer, combine all ingredients except soda. Chill at least 2 hours. Just befor serving, add a splash of soda. Pour into ice filled glasses and garnish, if desired, with orange, lemon, or lime slices. Makes 5 servings.
Mix chicken, sour cream and soup. Salt and pepper. Pour into a 9 x 13-inch pan. Crush the crackers and mix with the melted butter. Sprinkle on top. Bake at 350° for 35 to 45 minutes or until bubbly. May be made ahead, but don't put the crumbs on until time to bake.
Chop onion and red and green peppers. Mix vinegar, oil and sugar. Toss all ingredients together.
Combine chicken, taco sauce, onion, cumin, oregano and salt in medium frypan. Simmer 5 minutes.
In Dutch oven brown beef, breaking up with a spoon. Add onions, garlic, water, basil, salt, pepper and potatoes. Cover and simmer 15 minutes or until potatoes are tender. Add peppers and tomatoes. Simmer 10 minutes or until all is tender. Good with crusty bread.
Drain beans. Heat vinegar and sugar just enough to dissolve sugar. Add salad oil. Pour over vegetables and chopped onion, green pepper, salt and pepper. Mix all together well. Serve in a glass container and chill.
Spread Russian dressing on both sides of the toasted English muffin. Put 2 ounces of turkey breast, 1 1/2 strips of bacon and 1 slice Provolone cheese on each muffin. Slide halves under broiler until cheese melts.
Brown beef and sausage; drain well. Add cheese; stir until melted. Add the other ingredients. Spread on bread; place on cookie sheet and freeze. Put in plastic bags; store in freezer. Place on a cookie sheet under broiler until done.
Boil chicken until done. Line a baking dish with foil, and grease it. Lie chicken on foil. Sprinkle with salt and pepper. Put tomatoes on top of chicken. Squirt Ranch and French dressings on top of the chicken and tomatoes. Next, sprinkle crackers on top. Bake in oven at 375 degrees for about 20 minutes.
Pick all bones and skin from salmon; save juice. Mash salmon. Saute onions and bell pepper in melted butter. Add pimento, bread crumbs, salt and pepper. Mix well. Add eggs and milk, mixing well. Place into a well-greased casserole dish and bake 1 hour at 350°.
Drain fruit and set aside. In saucepan, add fruit juices, sugar, beaten eggs and flour. Cook until thick. Pour over acini de pepe. Mix well and chill overnight. Add the drained cherries, oranges, pineapple and La Creme. Mix well and serve.
Flatten chicken breast. In shallow dish, mix together cornstarch, cumin and garlic salt; add chicken, one piece at a time, dredging to coat. Mix egg and water. In another bowl, place cornmeal. Dip chicken first in egg and then in cornmeal, turning to coat. In frypan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side. Remove chicken to baking pan; place avocado slices over chicken and sprinkle cheese. Bake in 350° oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with green onion and red pepper. Garnish with parsley and cherry tomatoes. Makes 4 servings.
Mix in order given and sprinkle almonds on top. Bake in 9 x 13-inch greased casserole. Bake for 40 minutes at 325°. Serves 12.
Cook rice as directed. Add all ingredients except paprika and Parmesan. Mix thoroughly. Pour into greased shallow 3-quart baking dish. Sprinkle with paprika and Parmesan. Bake at 350° for 30 to 40 minutes.
Saute mushrooms in butter for 5 minutes. Let cool. Add flour and blend well. Add salt. Stir in cream, stirring constantly. Add lemon juice and onion salt. Take crust off bread and roll slices thin. Then spread mixture on each slice of bread and roll like a jelly roll. Freeze slightly; cut into thirds. Brush with melted butter. Bake at 375° for 15 to 20 minutes.
Boil together first 3 ingredients. Add flour and sugar. Beat together and add remaining ingredients. Bake at 350° for 20 minutes on greased cookie sheet.
Cook onions and celery in butter until tender, but not brown. Stir in mushrooms, pimentos, chicken and rice. Blend broth and soup. Stir into chicken mixture. Add salt and pepper to taste.
Combine mayonnaise, sugar and vinegar. Combine remaining ingredients. Pour mayonnaise mixture over salad ingredients and toss together gently.
Place chicken	in greased 2 quart baking dish. Spread vegetables	over chicken.	Mix soups in a bowl.	Use can of broth to rinse soup cans and pour over vegetables and chicken. Sprinkle black pepper over ingredients.	Cut margarine into self-rising flour, stir milk into flour. Pour this over ingredients. Bake at 375° for 40 to 45 minutes or until crust is brown.
Melt the butter in a 9 x 13-inch pan. Mix together all the other ingredients, pour into the pan and cook at 400°f. 200°c. gas mark 6 for 30 minutes. Serve with maple syrup.
Blend cream cheese, chives, garlic powder and salt. Fold in crabmeat. Roll in pecans. Serve with crackers and vegetables.
Mix dressing and Parmesan in large bowl. Toss with tomatoes, artichokes, pepperoni and olives. Set oven to broil. Place buns, knived sides facing up, on ungreased cookie sheet. Broil with tops about 6 inches from heat until golden brown. Spoon pepperoni mixture onto buns. Sprinkle about 2 tablespoons Mozzarella over each. Broil until cheese is hot and bubbly.
Combine ingredients. Pour into greased skillet. Bake in 450° oven until lightly browned. Place under broiler to brown.
Blend soy sauce, sugar, oil and Five Spice powder in large bowl until sugar dissolves. Stir in green onions. Add chicken wings to marinade; turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350°; drain wings, reserving marinade. Arrange wings in 9 x 13-inch baking pan. Bake until golden brown and tender, basting occasionally with marinade. Bake 45 to 50 minutes. Serve hot or cold.
Stew hen until tender; reserve 4 cups of the broth. Cut meat into bite-size pieces. Set aside. Heat butter in large saucepan and gradually blend in flour. Slowly add the 4 cups chicken broth, then cream. Stir over low heat until mixture has thickened. Add cheese and stir until melted. Combine with chicken and all other ingredients except noodles. Boil noodles according to package directions. Drain well and stir into chicken mixture. Turn into two buttered 1 1/2-quart casseroles and refrigerate until ready to bake. Bake at 350° until bubbly and heated through. It will freeze nicely if prepared ahead of time and any leftovers will also freeze. Yield: 12 servings.
Melt the chocolate in a double boiler over boiling water. While it is melting, beat the egg in a big bowl; add the cream. Stir 1 cup of sugar slowly into the egg and cream. Stir in the rest of the sugar a little at a time. When the chocolate is melted, add mixture in the bowl. Stir it all together until it's smooth, then pour it in a buttered cake pan. Let the fudge harden, then cut into squares.
Thaw spinach; beat eggs and combine both with stuffing, etc. Form into balls. Bake 15 minutes at 350°. Makes approximately 3 dozen balls.
In a medium bowl, combine all ingredients until well blended. Spoon into small ovenproof dish. Bake in a 350° oven for 30 minutes or until hot and bubbly. Serve with crackers.
Preheat oven to 325°. Cream oleo and half the sugar, then add rest of sugar. Add eggs, one at a time, beating after each until fluffy. Stir in milk and vanilla. Blend in flour, cranberries and nuts. Bake in Bundt pan for 60 minutes.
Mix together margarine, eggs and vanilla. Beat with spoon for 25 strokes. Mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add dry mixture to egg mixture. Add raisins and applesauce and mix. Bake in greased loaf pan for 1 hour at 350°. Bread is done when you press the top and it bounces back up. Makes 12 slice loaf.
Pack 7 jars half full of apple slices. Combine all other ingredients and bring to a rolling boil. Cover apples in jar with filling. Fill jars within 1-inch from top with apples and cover with filling. Lids should be in boiling water for 20 minutes. Place lids and rings on jars. Boil 20 minutes in a hot water bath.
Cream butter, sugar and eggs together. Sift flour and baking powder. Add all ingredients. Bake in cake mold about 1 hour in moderate oven at 350°.
Toss the tomatoes, onion and olives with marinade made from the garlic, parsley, basil, capers, oregano, red wine vinegar and olive oil. Must be refrigerated at least 6 hours to thoroughly blend flavors. Just before serving, cook spaghetti in large kettle of boiling water. Cook between 8 to 12 minutes; drain. Immediately toss hot pasta with cold tomato sauce. Serve at once.
Chop onion; cut carrots into chunks. In a 3-quart saucepan over high heat, heat macaroni in 5 cups water to boiling, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat; do not drain.
Beat eggs and Equal together. Add Coffee Rich, canned milk and instant pudding. Mix well. Pour in ice cream can and finish filling with milk. You can add fruit of your choice.
Microwave cream cheese in a small glass bowl at Low for 1 1/2 to 2 minutes or until softened. Add preserves and ginger; stir well. Makes 1 1/3 cups.
Measure 2/3 cup cake mix into small bowl; cut in margarine. Mix in nuts and brown sugar; set aside. Beat eggs lightly with fork. Stir in sour cream. Add cranberries and cinnamon. Blend in remaining cake mix. Pour half of batter into greased angel food cake pan. Sprinkle on half of topping mixture (the mixture made first). Pour in remaining batter and sprinkle on rest of topping. Bake in 350° oven for 60 to 65 minutes.
Mix all ingredients in 8-inch skillet over low heat, stirring constantly, until sugar is melted and nuts are coated, about 20 minutes. Remove nuts from pan and cool on waxed paper. Break apart. Store at room temperature. Makes 12 servings (1/4 cup each). Contains 170 calories per serving.
Cook noodles and drain. Combine all other ingredients except Parmesan cheese. Heat until warm and pour over noodles. Stir. Sprinkle on and stir in Parmesan cheese gradually. You can also add cooked mushrooms or other vegetables if you wish.
Melt butter. Gently stir in all remaining ingredients, except chocolate chips, just until mixed. Do not beat! Pat into greased 13 x 9 x 2-inch pan. Sprinkle with chocolate chips. Bake at 350° about 20 minutes. Cool. Cut into bars.
Preheat over to 400°. Coat 12-inch pizza pan with non-stick spray. In large bowl combine rice, 1 cup cheese, 1/4 cup peanut butter and egg. Press onto pan. Bake 8 minutes. Mix remaining 1/4 cup peanut butter, water, cilantro, soy sauce, 2 tablespoons oil and red pepper. Stir fry broccoli, onion and carrot in 1 tablespoon oil until tender crisp. Spread peanut butter sauce over crust. Top with vegetable mixture. Sprinkle with remaining cheese.
Mix the first 4 ingredients together and press into non-greased 9 x 13 pan. Bake at 350° for 15 minutes.
Dissolve gelatin in water. Mix in cranberry sauce and sour cream. Fold together and pour into mold and chill.
Place rhubarb in an 8 x 8-inch pan. Cream 3/4 cup sugar and oleo. Add flour, baking powder and salt. Add milk to creamed mixture. Spread over rhubarb.
Melt butter and caramels in double boiler. Add pecans. Drop on greased cookie sheet and chill. Melt candy quick and chocolate chips in double boiler, then dip chilled clusters and put back on cookie sheet.
Mix flour and salt. Pound steak with flour and salt. Brown meat. Blend remaining flour and vegetables in pan drippings. Bake covered in 350° oven until tender for 1 hour and 20 minutes.
Preheat oven to 350°. Blanch the peppers and set aside. In large skillet, saute the onion in oil until softened. Add sausage; saute until browned. Remove skillet from the heat; add bread crumbs, cheese and egg whites and mix well. Cut peppers lengthwise, then stuff with sausage mixture. Place into baking dish; bake for 20 to 25 minutes. Yield: 4 servings.
Place bread into a greased 3-quart casserole. Beat eggs in a bowl; beat in sugar, milk and vanilla. Pour mixture over bread and dot with butter. Bake at 350° for about 45 minutes or until puffed, brown and firm to the touch in the center. Serve hot or cold with whipped cream or vanilla ice cream.
Mix all ingredients; shape dough into balls or crescents. Bake approximately 7 to 8 minutes in a 400° oven.