HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry flour tortillas (or brush with butter and bake) until crisp. Sprinkle with cheese while hot. Add warmed refried beans with onion, chilies and garlic seasoning added. Fry hamburger; drain and add mushroom soup and rest of green chilies. Add second layer of cheese to tortilla. Top with meat mixture. Top with lettuce, tomatoes and sour cream.
Cook noodles and set aside. Combine soup, milk, water and cheese in saucepan. Cook until cheese is melted. Stir in turkey, noodles and pimentos. Put this in baking dish. Sprinkle crumbs, Parmesan cheese and parsley on top. Bake 30 minutes at 375°.
Make 8 sandwiches with bread and cheese; slice diagonally to form 16 triangles. In shallow dish, beat eggs and salt with fork. Dip all sides in mixture to coat, letting excess drop off. Heat oil and butter in large nonstick skillet over medium heat. Cook sandwiches 2 minutes on each side until golden brown and cheese starts to melt. Drain on paper towels. Serves as side dish with chili.
Peel potatoes; cut into wedges. Put into 3-quart pot with water. Boil until potatoes are tender. Mix together all ingredients in large bowl.
In a mixing bowl, combine the first 5 ingredients; beat for 5 minutes. Stir in chips and half of the grated chocolate. Pour into a greased 13 x 9 x 2 baking pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with remaining grated chocolate while warm. Dust with confectioners sugar.
Mix together all ingredients for 2 minutes. (Do not add water to gelatin.) Pour into greased and floured angel food cake pan. Bake at 350° for 45 to 55 minutes. Let cool in pan, right side up, for 25 minutes. Glaze immediately after removing cake from pan.
Put first three ingredients and 1 cup water in 3-quart pot. Bring to a boil and add potato and carrots. Cover and let simmer 15 minutes. Add peas and hot dogs. Cover and simmer about 6 minutes longer. Season to taste with salt and pepper. Remove bay leaves and serve. Yields 6 servings.
Blend first 3 ingredients. Add powdered sugar until pie dough consistency (between 3/4 and 1 box powdered sugar). May refrigerate up to 6 weeks. Dip in melted chocolate and put on waxed paper until set.
Wash rice in several changes of water. Pour on fresh water and let soak for 1/2 hour. Drain. Place rice, salt, turmeric, cardamon, cinnamon and bay leaves in a heavy pot. Cover with 1-inch of water.
Combine milk and sugar. Put on stove. Cook until a soft ball forms when a little of mixture is dropped in water. Take off stove. Add peanut butter and marshmallow cream. Beat and drop by teaspoon on wax paper.
Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Roll and wrap tightly. Chill 2 hours. Cut off ends and cut rolls into 1-inch slices.
Brown ground beef with onion, celery and bell pepper; drain. Add remaining ingredients. Simmer for 30 minutes covered.
If using fresh salmon, skin and halve salmon. Cook in boiling water, about 12 to 15 minutes or until meat comes away from the bone. Remove and cool. Remove bones and flake.
Preheat oven to 350°. Place fruit in a buttered 8 x 8-inch dish. Cut crust of bread and cut each piece into 5 fingers. Place bread fingers over fruit. In a bowl, mix sugar, flour, egg and butter; pour over fruit and bread. Bake 35 to 45 minutes until brown.
Mix all ingredients and pour into pie crust. Bake at 375° for 45 minutes.
Melt margarine and mix 1 cup pecans and 1 cup plain flour. Press down in oblong Pyrex baking dish and bake for 20 minutes at 350°. Mix one package cream cheese, 1 cup Cool Whip and 1 cup powdered sugar; spread on cooled crust. Mix both packages of pudding mix and 2 1/2 cups cold milk; spread on layer 2. Spread on remaining Cool Whip and decorate with chocolate sprinkles. Refrigerate.
Blend butter,	sugar and egg in this order: all of butter, 1/2 to 1	cup sugar and one egg.	Blend and continue process until all is blended, beating well. Sift flour 3 times; add	to egg mixture with sour cream (1 cup flour with a portion of sour cream); repeat, mixing on medium speed with electric mixer. Add soda; blend. Add flavoring. Pour into well-greased pan.	Line bottom of pan with greased wax paper. Bake at 325° for 1 hour and 15 minutes. Baking time may vary. Cake is done when a wooden toothpick is inserted and it comes out dry.
Heat sugar and lemon juice. Add beaten eggs and cook until thickened. Remove from heat and add butter, marshmallows and whipped cream. Next mix in fruit. Freeze.
Melt shortening in a large skillet. Add meat, onions and garlic; cook and stir until meat is brown and onions are tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne pepper and 1 1/2 cups water. Cover; simmer 2 to 2 1/2 hours.
Mix all ingredients together, then pour over the oyster crackers. Bake at 325° for 15 to 20 minutes, stirring occasionally. Store in an airtight container once cooled.
Pour in powdered sugar. Add 1 egg at a time. Add 1 stick of butter at a time. Pour flour in a little at a time. Bake for 1 hour.
Mix all ingredients together and pour into prepared 9-inch skillet. Bake 350 degrees for 25-30 minutes or until wooden toothpick inserted in center comes out clean.
Combine chocolate and butterscotch pieces; cook on Medium for 5 to 6 minutes, stirring once. Stir in peanuts when pieces are completely melted. Drop by teaspoons on waxed paper. Refrigerate until hard. Quick and easy candy.
Combine dry cake mix, melted butter and 2 eggs. Press into greased and floured pan, 13 x 9 x 2-inch. Bake at 350° until lightly brown, about 30 to 35 minutes.
Grease baking dish. Place one serving of rice (per person); place piece of chicken (meat side up). Sprinkle soup mix on top. Add can of soup. Bake 1 hour at 350°.
Cook pasta as directed on package. Drain and rinse in cold water. Mix together remaining ingredients and pour over pasta and mix. Refrigerate until ready to serve. Makes excellent passing dish since it makes a lot.
Beat butter, sugar, egg, milk and vanilla in electric mixer for 2 minutes or by hand until well blended. Sift together the salt, baking powder and flour. Add to butter mixture and blend well. Form the dough (which will be sticky) into a ball and refrigerate at least 1 hour.
Mix all liquids together and add rice. Put 1/2 mixture in greased 9 x 13-inch pan. Add chicken and rest of liquid. Sprinkle with nuts and cheese. Bake, uncovered, at 275° for 2 1/4 hours.
Mix ingredients into a ball and roll in marshmallows. Then roll in coconut. Place in oven to brown. Turn so all sides will brown.
Tear lettuce and place in bottom of large salad bowl or casserole dish. Crumble bacon on top of lettuce. Slice onion and layer next. Drain peas and layer. Slice eggs and layer.
Cut sausage in small pieces; put in water and boil for 10 minutes. Wash and cut up cabbage; pour in water with sausage and cook until tender. Salt to taste. Very good.
In small saucepan, put water and gelatin and heat slowly until gelatin dissolves. Remove from heat and add other ingredients (liquids first). Beat mixture well with a wire whip, Pour into jar. Cover and refrigerate. If dressing thickens while in refrigerator, stir or shake before using.
Peel and slice potatoes. Rinse and drain. Cut up sausage and shred cheese. Dice onion. Pour milk in a 9 x 13-inch baking pan (enough to cover ingredients). Salt and pepper to taste. Bake in a 350° oven for approximately 1 hour or until potatoes are tender. Serve as is or with a vegetable.
Cream margarine. Add sugar and mix until light and fluffy. Add flavoring. Add eggs, one at a time, beating after each. Fold in flour a cup at a time. Stir in coconut and mix thoroughly. Spoon batter into a greased and floured 10-inch tube pan and bake for 1 hour and 15 minutes at 350° or until cake is done. Let cool 5 minutes and turn onto cake plate.
Crumble ground beef into 2-quart casserole. Add onion; microwave on High 4 to 6 minutes. Break up meat and drain. Microwave vegetables in package on High 2 to 3 1/2 minutes, or until defrosted. Stir soup, sauce, salt, basil and pepper into ground beef. Spread evenly in casserole. Sprinkle meat with mixed vegetables. Mound potatoes over vegetables. Microwave 5 to 7 minutes, until done. Top with cheese. Microwave 2 to 3 1/2 minutes.
Sift dry ingredients into large bowl; add remaining ingredients. Mix but do not beat. Pour into greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes at 350°. Let stand in pan 20 minutes before removing.
Boil chicken. Skin and bone chicken. In a large bowl, combine mushroom soup, chicken soup, Ro-Tel tomatoes, onion and pepper. Stir until well blended. Add chicken and mix well. In a baking pan, layer Doritos, chicken mixture and cheese. Repeat until all ingredients are used. Pour 1/2 cup of chicken broth on top. Bake at 350° until bubbly.
Boil chicken; pull from bone. Mix remaining ingredients and pour over chicken. Bake at 350° until crust is brown.
Boil and debone chicken breasts. Line large casserole with crushed chips. Add in this order: chicken, onions, salt, mushroom soup, tomatoes (drain 1/2 the liquid before adding tomatoes), peppers, chicken soup and grated cheese. Cover with foil and bake at 325° for 40 minutes. (Remove foil for last 20 minutes.)
Brown hamburger and onion. Drain. Drain corn. Combine cream of chicken soup, cream of mushroom soup, corn, sour cream, salt and pepper. Mix well. Add hamburger. Mix well. Stir in noodles, cooked and drained. Place in a 2 1/2-quart casserole. Combine bread crumbs and butter. Sprinkle on top. Bake at 350° for 30 minutes or until hot.
Mix sugar and water in a large pot. Boil until syrupy. Remove from heat and stir in jello until dissolved. Add frozen juices, pineapple juice, almond extract and water. Mix well. Pour into jugs or empty drink bottles and freeze. Thaw 2 hours before serving.
Saute onions and peas in butter until onions are still crunchy and peas still bright green. Remove from pan and set aside for later. Shake flour and beef together in paper bag. Remove beef and brown lightly in 2 tablespoons oil. Add remaining ingredients and cook until sauce is thickened. Stir to keep from sticking. Just before serving, add onions and peas. Serve over steamed rice. No salt in recipe!
Mix all ingredients, except crackers. Stir in crackers, coating them well. Bake on a cookie sheet at 225° for 1 hour. Stir occasionally. Very tasty!
Mix well in medium size bowl. Add food coloring for appeal. Chill 2 hours before serving.
Dissolve strawberry Jell-O in 2 cups boiling water. Add frozen strawberries and cook until thawed. Set aside this mixture to cool; do not let it gel.
Beat pudding mix and milk until smooth. Spoon pudding into paper cups. Put a wooden stick into each pudding pop. Put pops in the freezer until frozen.
In saucepan, mix and cook over medium heat. Stir and boil for 10 minutes. Pour over warm yellow Bundt cake.
Coat potatoes with nonstick cooking spray. Use only salt and pepper or add hot chili pepper. Sprinkle over potatoes. (You may make mix using all spices. Place in plastic bag and toss potatoes until coated.) Place on baking pan and place in hot oven at 425° for 45 minutes or until crisp and golden.
Trim fat from pork. Combine next 5 ingredients in a small bowl; stir well and rub evenly over pork.
Mix marinade ingredients together in a saucepan and heat until hot. Place tenderloin in pan. Pour marinade over tenderloin. Bake 40 to 50 minutes for medium rare in a 350° oven.
Pour boiling water over rice. Let stand 15 minutes and drain. Brown onion in fat; add meat and brown. Combine all ingredients. Let stand in casserole overnight. Bake at 325° for 1 1/2 hours. Yield: 12 servings.
Brown chicken in butter. Salt lightly. Remove chicken and mix in with butter, 2 tablespoons flour, cinnamon and ginger to form paste. Add orange juice. Return chicken to pan and add oranges, raisins and almonds. Simmer about 1 hour.
Cream together sugar and shortening. Add eggs and beat well. Stir in molasses. Sift flour with spices. Add to creamed mixture alternately with buttermilk into which baking soda has been stirred. Use 2 cast-iron skillets for baking which have been greased and sprinkled lightly with flour. Warm skillets. Dip 2 heaping tablespoonfuls of dough which should be rather stiff, into center of each skillet. Wet hand in ice cold water and pat dough toward sides of skillet. Make a very thin layer. Bake at 375°.
Mix together all the ingredients and pour into a greased 9 x 13-inch baking dish. Bake in a 375° oven for 35 minutes or until golden brown.
Dissolve yeast in warm water. Mix dry ingredients. Add oil. Knead. (Don't be lazy. The more kneading you do, the better they are!) Roll out. Shape into rolls and let rise for 30 minutes. Bake at 425° for 12 minutes or until brown. Yield: 1 dozen.
Cook steaks, remove from skillet. Add onion and pepper; cook until crisp-tender. Unroll 1 can of dough into 2 long rectangles onto stone. Overlap one side to form 13 x 7-inch rectangle. Firmly press perforations to seal. Place meat down center of dough. Place cheese over meat. Make 1 inch cuts on each side of rectangle just to edge of filling. Fold ends of dough at an angle halfway across filling, alternating from side to side to give a braided look. Fold ends under to seal. Repeat with remaining ingredients to make a second braid. Bake at 350° for 18 to 22 minutes.
Fold together all ingredients in serving bowl. Refrigerate several hours or overnight. If desired, sprinkle with nutmeg.
Use equal amounts of vinegar, sugar and dill weed. Marinate the tomatoes in all. Chill and serve.
Beat egg yolks. Add milk, sugar and butter. Cook over medium heat for about 12 minutes, stirring constantly until mixture thickens. Remove from heat; add coconut, nuts and vanilla. Spread on cake.
Preheat oven to 425°. Lightly grease cookie sheet. On lightly floured surface, roll out dough to 1/8-inch thickness (about 12 x 8-inch rectangle). Spread with margarine. Sprinkle with cheese. Cut into 32 sticks (6 x 1/2-inch). Place on prepared cookie sheet. Bake 7 minutes or until lightly browned. Serve warm. Makes 32 bread sticks.
Combine sugar and water in saucepan, stirring to dissolve sugar. Bring to a boil; cook for 5 minutes. Cool syrup to room temperature; add fruit juices. Freeze until mushy. Serve in chilled sherbet glasses. Serves 6.
Peel and dice potatoes. In large saucepan, melt butter. Add onions and pepper and cook until tender. Add potatoes, water and seasonings. Cover and cook until tender. Make paste of flour and milk. Add to potato mixture. Add rest of milk and cook until thickened; stir in corn and ham.
Preheat oven to 475 degrees. Pour 1/4 cup of bacon grease into 12-inch iron skillet and let sit in oven while mixing ingredients together. Mix above ingredients together and bake 25 to 30 minutes or until top is light golden brown.
Cook the beef Rice-A-Roni to directions and cook the broccoli to directions, drained. Then in a casserole dish add the Rice-A-Roni, broccoli, Cheez Whiz, cream of mushroom soup and water chestnuts; stir together until well mixed. Then cook in the oven at 350° for about 20 to 30 minutes until it looks golden brown on top.
Cook carrots in a small amount of boiling water 5 minutes or until crisp-tender; drain. Melt butter in a small saucepan. Add brown sugar, pineapple juice and ginger. Pour mixture over carrots and toss gently. Yields 4 servings.
Bake cake, cool and crumble. Start layering in punch bowl with 1/2 cake first, then 1/2 pudding, 1/2 pineapple, 1/2 cup whipping cream, 1/2 nuts and 1/2 coconut. Add all pie filling. Continue remaining ingredients in the same order, ending with whipped cream, nuts and coconut. Serves 20. You may substitute vanilla or any other flavor instant pudding if desired.
Bring salted water to a boil. Add macaroni and cook 8 to 11 minutes; drain. Heat margarine or oil in frying pan. Add chopped meat and stir until lightly browned. Add onion and finish browning. Add red wine, beef stock, tomato, salt and pepper. Cook, covered, about 15 minutes over low heat, uncovering towards end of cooking time in order to cook down the liquid. Add chopped herbs.
Mix together first 4 ingredients and knead lightly and place back in bowl, cover and let set while mixing other ingredients. Combine nest 5 ingredients in pan and brown in oil. Set aside to cool. When the meat mixture has cooled enough to put your hands in it add these ingredients to it and mix it together really well. Large jar of Ragu Sauce of your choice. Parmesan cheese grated. Blue cheese if you like it. Put a pot of water on to boil for ravioli. Put some Ragu sauce of you choice on to heat up really hot.
Sift dry ingredients. Cream butter and sugar. Mix all ingredients. Chill dough. Roll thinly and cut with cookie cutters. Bake at 350° for 8 to 10 minutes.
Cream the sugar and lard. Add the molasses; mix. Add the 2 cups of flour, ginger, soda, cloves and salt alternately with the cold water. Add up to 1 to 1 1/2 cups more flour (still enough to handle). Roll in walnut size; dip in sugar. Bake in moderate oven for 8 to 10 minutes.
Dissolve gelatin in boiling water. Add cold water or juice and cinnamon and chill until thickened. Fold in apple, celery and nuts. Spoon into mold or bowl. Chill until firm, about 4 hours. Makes 5 cups or 10 servings.
Mix well. Shape into balls the size of walnuts. Place on ungreased cookie sheet and press with fork. Bake at 325° until light brown.
Peel and quarter apples. Divide each biscuit into two parts. Roll thin; wrap around 1/4 of apple. Melt margarine in baking dish. Place wrapped apples in dish. I put them in, then turn them over to get both sides covered. Bring sugar, water with juice, cinnamon and salt added to a boil. Pour over apples. Bake at 350° for approximately 45 minutes.
Sift flour, salt and baking powder together. Beat margarine, sugar, egg and vanilla until fluffy, about 3 minutes. Fold in flour mixture. Fold in walnuts. Drop by heaping teaspoonfuls 2 inches apart on lightly greased sheets. Beat egg white and teaspoon of water in a cup until just combined. Brush over cookies. Bake at 350° for 10 to 12 minutes or until firm. Cool on racks.
Place chicken breasts between wax paper, pound slightly with mallet and sprinkle with salt and pepper. Heat 1 tablespoon each oil and margarine in large skillet. Cook chicken on high 4 minutes on each side. Transfer to serving platter. Add chives, lemon juice, parsley and mustard to pan. Cook 30 seconds whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining margarine and oil. Pour sauce over chicken and serve immediately. Serves 4.
Mix dry ingredients together in a large bowl. Melt white chocolate over very low heat. Pour over cereal mix and stir well. Pour out on cookie sheet to cool. Break in pieces.
Melt butter. Saute sausage, celery, onion and rice. Add mushroom soup and 3 cans of water. Put on low heat for one hour on top of stove. Stir often to keep from sticking. Serves approximately 12 people.
Combine the flour, cocoa, baking powder, soda, salt and cinnamon. Set aside. Beat together butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Stir in vanilla, orange peel and zucchini. Alternately stir in dry ingredients and milk to zucchini mixture. Stir in nuts. Pour into a greased and floured Bundt pan. Bake for about 1 hour at 350°. Glaze with 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon vanilla.
Put apples, tomatoes, onions and green peppers through food chopper. Combine with vinegar, brown sugar, salt and spices. Bring to a boil; reduce heat and simmer, stirring occasionally, for 1 to 1 1/2 hours or until most of liquid has evaporated. Pour into sterilized jars and seal immediately. Makes 10 pints.
Beat the eggs and add the milk. Clean the shrimp and split down the back to "butterfly". Dip in the seasoned flour, then the eggs and milk, then in the saltines. Fry in deep fat until golden brown. Serve with a good cocktail sauce or remoulade.
Brown meat, onion and garlic. Add remaining ingredients. Simmer together about 15 to 20 minutes.
Cut cucumbers in slices. Put cucumbers and lime in water. Soak for 24 hours; rinse 3 times in cold water. Soak 3 hours in ice cold water; drain. Mix the vinegar, sugar, salt and pickling spice. Put cucumbers in to soak overnight. Boil for 35 minutes. Put in jars. Makes about 9 to 11 pints.
Cook and drain macaroni. Add cheese, eggs and salt and pepper to taste. Pour butter and milk over macaroni. Stir and bake at 375° for approximately 30 minutes or until bubbly and brown.
Cut top out of watermelon. Use a melon ball scooper to take all the watermelon out. Cut around the edges of the watermelon in a scalloped pattern, while making the watermelon look like a large canoe or boat.
Cut vegetables in 1/4-inch slices except cauliflower (break in small pieces). In large bowl, pour over 2 to 3 tablespoons of low-fat Italian dressing until all vegetables are coated well.
Saute onion in melted butter until slightly browned. Stir in flour and seasoning. Remove from heat; gradually stir in milk. Return to heat; boil for 1 minute, stirring constantly. Remove from heat	and stir in corn and egg; pour mixture into a	greased 1-quart baking dish. Combine 1 cup cracker crumbs and 5 tablespoons melted margarine; sprinkle over casserole and bake at 350° for 20 to 30 minutes.
Brown ground beef and drain. Saute onions and peppers; add to beef. Add cream corn, tomato sauce and macaroni and cheese to beef mixture. Pour into a well-greased 9 x 13 x 3-inch baking dish. Cover with cheese and bake at 375° until cheese is well melted.
Drain pineapple; reserve syrup. Dissolve gelatin in 2 cups boiling water. Add sour cream and reserved syrup. Chill until slightly thickened. Stir in pineapple, walnuts and celery. Pour into 7-cup mold. Chill until set. Serves 6.
Brown chicken and onion with a little oil in a large saucepan. Then add tomato sauce, paprika, 2 cups water and cook over medium until chicken is done. Add sour cream and salt and pepper to taste. Simmer for 5 minutes. Serve over cooked macaroni.
In a large, flat baking dish, 8 x 11-inch, pour half of dressing. Melt margarine and pour over dressing. Combine remaining ingredients and pour into baking dish, then sprinkle remaining herb dressing over squash mixture. Bake 15 to 20 minutes in 350° oven, until brown.
Place lemonade in a large bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and add food coloring (if desired), whipping until smooth. Freeze, if necessary. Spoon into pie crust. Freeze until firm, at least 4 hours. Store leftovers in freezer.
Crab is abundant in Puget Sound. A good day's outing was (still is!) to boat to a favorite crabbing spot.
Preheat oven to 325° to 350°. In skillet, brown meat. Add salt and pepper to taste. Add soups and sauce to meat and mix well and simmer for a few minutes. Line baking dish with tortillas and meat mixture. Top off with grated cheese and onions. Bake at 325° to 350° about 20 minutes or until cheese is melted. Can be made ahead and frozen.
Mix strawberry daiquiri with punch. Add ginger ale last. Then scoop in sherbet last and garnish with orange and lemon slices and strawberry ice. Serves 10 to 12.
Press one package of crescent rolls into bottom of a 9 x 13-inch pan; push out to sides of pan. Pinch all the holes together. Take 1 cup of sugar, cream cheese and vanilla; beat together until smooth and creamy. Pour into pan and spread. Take other package of crescent rolls, put on wax paper and push out to cover cheese mixture. Pinch holes together. Put over the cheese mixture. Pour melted margarine over top evenly. Mix 1/2 cup sugar and cinnamon; sprinkle over top. Bake at 350° for 30 minutes.
Put 1 cup nuts on jelly roll pan. In saucepan (use a heavy bottom pan to cook in). Boil butter and sugar until the snap stage on candy thermometer, stirring constantly. Pour over nuts. Cool in refrigerator until hard. Melt chocolate in double boiler. Spread over toffee. Put rest of nuts on top of chocolate while still hot. Cool. Break apart.
Preheat oven to 350°. Mix the flour, germ, sugar, baking powder, salt and coriander in 1 bowl. In another bowl mix the yogurt, eggs, milk and oil. Combine the 2 mixtures and gently fold in the pears by hand.	Pour the mixture into a greased 9 x 5-inch loaf pan. Bake for 60 to 70 minutes.