HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Heat tortillas in oven until crisp. Combine tomatoes, yogurt, chiles, chili powder, garlic and onion. Layer half of toasted tortillas in bottom of 9 x 13-inch casserole pan that has been sprayed with nonstick spray. Cover with a layer of sauce, chicken and cheese. Alternate layers, ending with cheese. Bake 25 to 30 minutes, uncovered.
Use a large heavy stew pot, combine sugar and milk; mix well, using medium heat, bring mixture to a full rolling boil (continue to boil 11 to 12 minutes). Do not stir. Occasionally scrape down crystals that form on side of pan. While sugar and milk mixture is boiling, combine chocolate chips, Marshmallow Creme and vanilla in medium size bowl. When mixture has boiled 11 or 12 minutes, turn off heat; add softened butter, chocolate chips and Marshmallow Creme. Stir until chips are dissolved. Beat with electric mixer until medium thick. Pour into greased cooking sheet, or cake pan (size about 11 x 17 x 4-inch deep). Makes about 5 pounds.
Place chicken breasts in large baking pan or dish. Add chicken soup and 2 cans of water. Mix well and pour over chicken.
Mix salt, poultry seasoning, pepper, rosemary, onion salt and paprika in a paper bag. Coat the chicken breasts with the mixture. Place rice in a casserole dish and add broth. Place chicken breasts on top of rice and cover. Place in oven and bake at 350° for 1 hour.
Combine first 3 ingredients. Cut each slice of bread with a fish shaped cookie cutter. Spread peanut butter mixture on half of fish shaped pieces of bread. Top with remaining bread. Make tiny slits on each piece of bread and insert currants for eyes. Makes 8 servings.
Beat the egg whites until stiff. Mix egg yolks and other ingredients, except egg whites. Fold in egg whites. Bake in a Bundt or tube pan for about 45 minutes at 350°.
Blend apple jelly and mustard until thoroughly mixed. Pour into large skillet; bring to rolling boil. Add all Little Smokies cocktail sausages. Cook for 35 minutes, or until mixture has cooked to thick syrup on medium heat. Stir often. Serve cold on toothpicks.
Clean celery. Cut into bite-size pieces. Fill with cream cheese or peanut butter. Sprinkle with raisins.
Brown hamburger; drain. Mix with other ingredients. Can be microwaved for 20 minutes, baked for 1 hour at 350° or cooked over barbecue grill until hot and bubbly.
Prepare Jell-O according to the directions on the box and pour into individual cups. Add sliced bananas. Refrigerate Jell-O until jelled. Top with whipped cream and sprinkles and serve.
Melt margarine and chocolate in pan. (This can be done in microwave.) Add all other ingredients. Stir until well blended. Spread in greased 13 x 9-inch pan. Bake 30 to 35 minutes at 350°.
Cream margarine and sugars together in a large bowl. Add eggs and vanilla; beat well. Sift dry ingredients and add to the mixture. Stir in nut pieces, oatmeal and chocolate bits. Bake at 350° for 12 to 15 minutes.
Cream shortening with the mixture of sugar and cocoa. Add and mix the unbeaten egg yolks. Add the hot water into all; stir until smooth. Sift the dry ingredients and add to the batter, then add the sour milk. Fold in beaten egg whites last. Bake in 350° oven. Can be layer or sheet cake.
Boil 2 cups water in microwave. Add 1 cup sugar. Pour water and sugar over other ingredients in a 9 x 13-inch dish. Cool in fridge for 3 to 4 hours. Freeze overnight.
Mix in baking dish, cover with foil. Cook for 1 1/2 hours at 350°.
Cut Jack cheese in strips. Thoroughly mix sour cream and chiles. Butter (or spray) a 1 1/2-quart casserole well. Season rice with salt and pepper, if necessary.
Layer ingredients in order given. Use large glass oblong pan (9 x 13-inch). Bake at 325° for 50 minutes. Top should be brown. I omit nuts and coconut.
Melt butter in pan. Combine cake mix and 2 eggs. Pat into pan. Blend cream cheese and 2 eggs. Add powdered sugar and pour over cake. Bake for 30 minutes at 350° in a 9 x 13-inch pan.
Bring to a boil and strain 1 cup smaller strawberries, sugar and boiling water. Now add cornstarch mixture. Cook over the fire for a couple of minutes, stirring constantly. Remove from fire and beat. Return to slow fire and cook slowly until thick. Have ready a baked pie shell. Arrange the rest of the berries, which have been washed and picked over, in the shell. Pour the hot sauce over them. When cool, spread with whipped cream that has been sweetened with powdered sugar over the top.
Spread hamburger on bottom of 9 x 13-inch casserole dish. Put frozen peas or French-style beans over top and cover with can of cream of mushroom soup. Lay cheese over top and cover with Tater Tots. Bake at 325° for 1 1/2 hours. Cooked chicken is good in place of hamburger or turkey.
Mix butter, egg and sugar with beater (mix well together). Add almond extract and flour and mix well. Use cookie press, do not let dough harden. Bake at 350° for 10 to 12 minutes. Makes about 100 cookies.
Cream butter thoroughly. Add sugar and mix completely. Add vanilla. Blend in eggs. Set aside. Sift flour, cocoa and salt together. Sift dry ingredients into creamed mixture. Mix well. Add chopped nuts. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes or until inserted toothpick comes out clean. Cool. Cut into squares.
Bias cut carrots 1/2-inch thick. Cook. In a small pan, combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice. Cook, stirring constantly, until thick and bubbly. Boil 1 minute. Stir in butter. Pour over hot carrots. Toss to coat evenly. Garnish with parsley and orange twist.
Slice carrots 1/4 inch thick. Cut pepper into strips or chop. Also chop onion. Cook carrots about 15 minutes in salted water; drain. Then add green pepper and onion. Mix all other ingredients together and pour over carrots. Let stand 2 hours.
Shred lettuce and dice tomatoes as making regular salad. Grate cheese on top of salad. Pour corn chips on top of salad. Heat Ranch Style beans and brown hamburger meat. Now pour hamburger meat on top of salad, then add Ranch Style beans, then add 1/2 cup medium picante sauce; stir, then serve.
Blend together flour, shortening and salt. Beat egg with fork until thoroughly mixed. Add vinegar and water. Mix and add to flour mixture all at once. Let stand a few minutes to absorb all the liquids. Finish as usual.
In a large saucepan, bring margarine, cocoa and water to a boil. Add sugar, flour, cinnamon and eggs, blending thoroughly. Add buttermilk, soda and vanilla. Blend. Pour batter (it will be thin) into greased 9 x 13-inch pan. Bake at 400° for 30 minutes or until cake tests done. While still warm, frost.
In a blender, combine all vegetables (except chives, and garlic) portions at a time, with tomato juice until finely chopped. Do not puree. Mix in large bowl with spices, oil and vinegar, except save enough oil to saute croutons in skillet rubbed with garlic.
In medium bowl, combine sugar, cornstarch, and 1/2 cup water. Cook on High for 2 minutes, or until mixture boils 1 minute; mixture should be thick; stir. Stir in blueberries; cook on high for 3 minutes, stirring once. Pour into crust. Makes 8 servings.
Preheat oven to 350°. Beat eggs with Romano cheese. Combine broccoli with ham, Mozzarella and eggs. Season to taste. Butter a 1 1/2 qt. casserole or souffle dish, pour mixture into dish. Bake uncovered 25 - 30 minutes or until set. Serves 6 - 8.
Place first 3 ingredients in a glass bowl and microwave on high 3 minutes stirring occasionally. Remove and stir until creamy. Add pecans and marshmallows and stir until well mixed. Spread in 9x13 greased pan and refrigerate for 2 hours. Remove and cut into squares.
Season meat with salt, pepper and onion. Cook until brown and drain. Combine all other ingredients and blend in meat mixture. Grease casserole dish or 9 1/2 x 11-inch pan. Put a layer of sauce, then noodles. Repeat until gone. Cover tightly with foil and bake at 350° for 1 hour. Freezes well.
Soften cream cheese at room temperature. Chop chipped beef in small pieces and mix into cream cheese along with mustard, mayonnaise and onion. Shape into ball and chill.
Dissolve jello in water; add frozen raspberries. Soften ice cream and blend into jello. Chill until firm. Place in chocolate cups and dot Cool Whip on top.
Sprinkle steaks lightly with salts and peppers. Place in shallow pan. Put one pat of butter on each steak. Broil for about 15 minutes on each side. (Use a tender steak, such as porterhouse, ribeye, t-bone, etc.)
Bake at 325° for about 30 minutes. In pan 9 x 13-inch, melt margarine or butter. Add peaches. Mix together self-rising flour, sugar, milk, eggs and vanilla. Pour over peaches and bake.
Sprinkle onions with dill seed. Layer in wide-mouth pint jar. In a saucepan, combine remaining ingredients; cook and stir over medium heat until sugar is dissolved. Pour over onions. Cover and refrigerate for 36 hours. Serve as a relish or on sandwiches.
Cook rice. Cook broccoli by directions on package or cook fresh broccoli. Then add broccoli to cooked rice. Add grated or finely chopped onion, Cheez Whiz and mushroom soup. Pour into greased casserole dish or into 2 greased 8 x 8-inch dishes. Bake at 325° for 30 minutes or until bubbly. Can freeze 1 (8 x 8-inch) dish and cook later.
Sift flour and cornmeal. Add soda, cream of tartar, salt and sugar; sift again. Add beaten egg, milk, cream and melted butter. Beat thoroughly. Pour into a greased pan (9-inch square) and bake for 20 minutes in 425° oven.
In Dutch oven brown beef, add onions, garlic, water, basil, salt, pepper and potatoes. Cover and simmer 15 to 20 minutes or until potatoes are almost tender. Add peppers and tomatoes; simmer 10 to 15 minutes or until all is tender. Serve in bowls. Good with crusty bread.
Melt butter first. Mix other ingredients together and add melted butter. Bake at 350° until done.
Mix shortening, boiling water, sugar, bran and salt. Stir until melted; let stand until lukewarm. Add eggs and yeast dissolved in the warm water. Add flour and beat well. Cover bowl and place in refrigerator. When ready to bake, form rolls and place on well-greased pan. Let rise and bake at 375° until well browned. Dough will keep 4 to 5 days in refrigerator.
Grease large pot while warming pot. Add enough cooking oil to cover the bottom. Add onions; cook until very brown, about 30 minutes. Add bell peppers and celery. Boil chopped salt meat in a little water for about 20 to 30 minutes. Drain. Add to onion, pepper and brown. Add sausage; brown. Add shrimp; reduce heat to prevent sticking. Cook 5 minutes. Add rice and 2 cups water for each cup of rice (8 cups).
Mix rice, water, soup and soup mix. Mix in pan. Place chicken pieces on top. Cover and cook about 1 hour at 350°.
Drain and rinse peas and hominy. Combine remaining ingredients; add Italian dressing. Mix well and marinate overnight. Serves 8.
Cut shrimp in 2 to 3 pieces and slice chicken and pork in thin slices. Marinate in wine, salt, pepper and garlic. Put meat in hot oil, cook for approximately 3 minutes. Then add all other vegetables. Add ginger and soy sauce. Leave pot uncovered and cook until all liquid is evaporated. Directions on how to roll egg roll are on the package. Put in hot oil to brown. To remove excess oil, wrap in paper towels. Ready to eat.
Combine ingredients and stir over medium heat to boiling. Boil until very thick and mixture pulls away from sides of pan and bottom just begins to scorch. Remove from heat and dribble test by dropping a 1/2 tsp. of toffee on a dish. If it quickly hardens, it is ready. If not, return to heat for 30 seconds and repeat.
Preheat oven to 425°. Scrub potato; pierce skin with a fork. Bake 40 to 60 minutes until done. Or scrub, pierce and bake in microwave oven at full-setting 4 to 6 minutes, turning potato over once; set aside. If you use frozen broccoli, cook in oven or microwave following package directions, but don't add salt or butter. If you use fresh broccoli, steam it in microwave, covered with plastic wrap, at full setting for 2 to 3 minutes. Or cook in a vegetable steamer 10 to 15 minutes or in a covered saucepan in 1/2-inch water for 10 to 15 minutes over moderate heat. Split open cooked potato lengthwise. Add cubes of cooked turkey. Turkey can be leftover or salt-free turkey lunchmeat. Sprinkle with Mozzarella, chives, paprika and seasoning blend. Reheat briefly in the microwave, about 2 minutes on High or regular oven 5 minutes at 425°.
Add brown sugar to eggs; beat well. Add white sugar, pudding, cream and vanilla. Add milk until mixture is about 4 inches from top of	ice cream freezer. This recipe is for a 6 quart freezer.
Melt margarine and add onions, mustard and Worcestershire sauce. Put a small amount of sauce on the bottom bun (or roll, cut in half). Add ham and cheese. Place top on sandwich. Add more sauce to top. Place in a baking pan and cover with foil. Bake at 350° until hot.
Soften margarine; add vanilla, sugar and eggs. Stir in flour. Add nuts. Do not chop nuts. Larger pieces look more festive when baked. Pack dough into an 8-inch square wax paper lined pan. Chill overnight. Divide dough into 3 slabs. Slice 1/4-inch thick. Bake on a cookie sheet approximately 8 minutes at 350°. Should be crisp and light brown. Can be frozen and baked as needed. Use a variety of nuts. Black walnuts are very tasty.
In a mixing bowl, combine cream cheese, sugar, orange peel and juice until smooth. Carefully spread cream cheese mixture into pie shell. Sprinkle peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture. Chill 1 to 24 hours. If desired, sprinkle with powdered sugar. Makes 6 to 8 servings.
Cut steak into serving pieces. Combine meat with soup, salt and pepper. Bake in foil-lined baking pan or glass baking dish. Bake 1 hour or until done in a preheated oven at 425°.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well. Sift flour and baking powder together. Add part of flour to mixture and mix well. Add remaining flour, along with nuts, raisins, and candied fruit. Mix well. Pour into tube pan and bake at 275 for two hours. Reduce heat to 225 and bake an additional hour.
Mix together cornmeal mix, salt, sugar, milk and salad oil. Add eggs and mix well. Add corn, chopped jalapeno peppers, grated cheese and bacon (fried crisp and crumbled). Last, add onion, chopped fine, mashed pimientos and garlic. Bake in greased 3 x 8 x 8-inch pan at 450° for 35 minutes. Can be frozen.
Rub the potatoes with oil. Prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp. Mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells. Sprinkle with paprika.
Mix all together except bread and sausage. Grease a 12 x 8 x 2-inch dish with margarine. Place bread and sausage in dish. Pour mixture over this. Refrigerate for at least 12 hours. Bake at 350° for 35 to 40 minutes.
Combine the Bisquick, sugar, margarine and egg. Fold in the bananas. Fill muffin tins 2/3 full. Makes 48 tiny muffins or 10 to 12 regular muffins. Bake 12 to 15 minutes at 400°. Frost while warm with thick icing of 1/2 cup confectioners sugar and 1 tablespoon water. Sprinkle with grated nuts.
Mix cake and frosting mix; add eggs, oil and water. Mix well and pour into well greased bundt pan or other pan. Bake for 50 min. at 350 degrees. Can put a glaze or frosting if you prefer (good with/without).
Season chicken with salt and pepper. In a large aluminum pan cook chicken. Add 1 tablespoon oil until brown. Remove and set aside. Add 2 more tablespoons oil and fry chopped okra for about 10 minutes. Stir. Make roux, made with butter and flour. Add chicken, sauce, chopped onion, celery, bell pepper, garlic and water. Simmer.
Mix all together; beat with mixer about 10 minutes on medium speed. Make 4 (9-inch) layers or 3 (10-inch) layers. Bake at 350° for about 25 to 30 minutes. Cool layers and ice with recipe below.
Sift flour, sugar, cocoa and salt together; add margarine, vanilla and eggs. Mix together, beating well. Add nuts and place in greased 9-inch square pan. Bake 20 to 25 minutes at 325°. When finished baking, add 1 package miniature marshmallows on top of warm brownies. Mix icing and drizzle on top of marshmallows.
In a skillet, brown pork chops; pour off fat. Add all remaining ingredients. Cover and simmer 1 to 2 hours.
Sprinkle pork chops with salt, black pepper and Italian herbs. Brown well in heated butter, on both sides, about 5 minutes per side. Place chops in heavy skillet; add garlic. Add tomatoes with liquid, lemon juice and 2 teaspoons lemon peel. Simmer gently 30 to 40 minutes or until chops are no longer pink in the center and cooked tender. Garnish with grated lemon peel.
Put cookie crumbs at bottom of 9 x 12-inch pan. Mix the cream cheese, butter and sugar; set aside. Mix pudding, milk and vanilla. Add cream cheese mixture; fold in Cool Whip. Put cookie crumbs on top and bottom. Cool in icebox for 4 hours.
Sift together first the flour, soda, cinnamon, nutmeg, cloves, cocoa and oil in a large bowl. Blend applesauce, oil and sugar and heat. Beat into dry ingredients. Stir in raisins and walnuts. Turn batter into a greased and floured 9 x 13-inch pan or two 8-inch pans. Bake at 400° for 15 minutes. Then reduce heat to 375° and bake 15 minutes longer. Use your own desired icing.
Combine first 2 ingredients and stir until blended. Add marshmallows and then Cool Whip. Stir until blended. Refrigeration is required until marshmallows have softened.
Mix hash browns, soup, sour cream, Cheddar cheese, onions and salt and pepper. Put in 9 x 13-inch pan. Cover with bread crumbs and drizzle with margarine. Bake at 350° for 1 hour.
Combine tomatoes, Mozzarella cheese, basil, olive oil, garlic, parsley, salt and pepper and reserved juice in bowl; let stand at room temperature for 1 hour. When ready to serve, combine fresh cooked pasta and sauce until cheese is melted; serve immediately. Enjoy!
Brown hamburger and onion. Drain and add a little flour. Then add other ingredients and heat. (May replace vinegar and a little of the catsup with barbecue sauce.) Serve on toasted buns.
Cream sugar with margarine. Add eggs, sour cream and vanilla. Sift together flour, salt and baking powder. Add to creamed mixture. For topping, mix pecans, cinnamon and brown sugar.
In a 12-inch skillet, heat oil over medium heat and cook green pepper, onion, and garlic powder 3 minutes or till vegetables are tender. Add chicken and brown 3 minutes. Stir in sherry and pepper, cook 3 minutes. Stir in Ragu sauce and cook 8 minutes or till chicken is no longer pink. Serve over cook rice or pasta. Serves 8.
Mix all ingredients except soups together; mix very well. Form meatballs (small); fry on medium heat until done. When all meatballs are fried, put all meat balls back into pan. Mix soups together with one can of water. Pour over meatballs. Bring to boil, stirring well. Then turn on low and simmer until time to serve.
Blend last 4 ingredients. Add liquid ingredients. Mix well. Pour batter onto preheated/prepared waffle iron. Serve with choice of	toppings. Time of preparation: 20 minutes. Serves 6.
Melt margarine in pan. Stir in pretzels and 1/3 cup sugar. Bake in 400° oven for 7 to 8 minutes. Re-stir pretzels taking out of oven.
Mix together pineapple, eggs and sugar. Add and mix flour, coconut, nuts and baking soda. Do not over mix. Pour into greased 13 x 9 inch pan. Bake at 350° for 40 - 45 minutes. Frost when cool.
Baking Temperature: 350°. Baking Time: 40 minutes, divided.
Butter a 9 x 13-inch pan. Spread whole graham crackers in single layer. Mix pudding mix and milk until smooth. Blend in Cool Whip. Pour 1/2 of pudding mixture over graham crackers. Repeat layers, ending with graham crackers. Refrigerate several hours.
Stew and debone chicken. Save broth. Spread chicken in a 13 x 9-inch baking dish. Combine milk and soups; pour over chicken. Spread 1/2 bag of stuffing over chicken. Pour 1 cup of chicken broth over casserole along with 1/2 stick of margarine. Bake for 30 minutes at 350°.
Cream butter; add sugar and mix. Add eggs, one at a time. Add vanilla, baking soda, salt and flour. Mix well. Add sour cream; mix well. Grease and flour a tube pan or 2 loaf pans. Bake 1 to 1 1/2 hours at 325°. Check with toothpick for doneness. Recipe can also be halved and put in 1 loaf pan.
Mix flour, milk and egg together until smooth. Add squash and onion. Drop by spoonfuls into hot oil. Fry until golden brown.
Fill blender 1/2 full with ice. Add creme de cacao, Amaretto, cherry juice and chocolate syrup. Blend, then blend again with ice cream.
Blend ingredients in food processor. Put in plastic bag and marinate tenderloin overnight. Pierce meat with fork before putting in marinade. Bake on rack in pan at 350 degrees for 1 hour or until done. Let stand 5-10 minutes before slicing.
Measure all dry ingredients except sugar and cinnamon into a large bowl. With mixer at high speed, beat until well mixed, occasionally scraping bowl. Put dough in a 9 x 9-inch square baking pan. In a cup, mix sugar and cinnamon; sprinkle over dough. Bake at 350° for 30 to 35 minutes. Cut into bars while warm. Makes 20 bars.
Mix soup and broth together. Grease a pan or baking dish. Mix peas, chicken and Stove Top dressing. Put a layer of stuffing mix and layer of soup. Layer this until dish is full. Sprinkle stuffing mix on top and bake at 350° until brown.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove. In remaining 1 tablespoon hot margarine, cook mushrooms and onion with garlic powder until tender and liquid is evaporated, stirring often.
Chop cabbage and boil in salted water until tender but still crisp. Wilt onion in melted butter. Add pieced cheese to melted butter, stirring. Mix in soup and seasonings and continue to heat. Place cabbage in casserole and pour sauce over cabbage and mix. Sprinkle crumbs on top. Bake at 350° for 20 to 30 minutes.
Blend together butter and sugar. Add eggs, each one individually, beating well after each egg. Add almond or anise flavor, salt, baking powder and flour.
Cook onions and pepper in shortening until onion is yellow. Add ground beef; cook until brown and drain fat. Stir in tomatoes, noodles, chili powder, salt and pepper. Pour into greased 2-quart baking dish. Cover and bake at 350° for 1 hour. Remove cover for last 15 minutes.
Brown hamburger meat and onion in skillet; drain fat. At the same time, in large pot, heat salsa, tomato sauce, tomato paste, whole tomatoes and noodles. Add meat. Let simmer on medium until noodles are done.
Make a cream sauce, mix flour and butter until blended. Add milk and mustard; stir over low heat until thickened. Put asparagus on toast and top with sauce. Garnish with boiled egg.
Brown ground chuck, then add taco seasoning and simmer. Let cool and toss with remaining ingredients. Add 1 bottle of Catalina dressing and 1/2 bottle of taco sauce. Mix well.
Combine all ingredients, except bacon, and place in greased casserole. Place bacon on top. Bake in slow oven at 250° to 300° for 2 hours or longer until most of juice is gone.
In medium bowl, combine flour, sugar, eggs, salt, baking soda, oil and milk. Stir until smooth. Pour onto hot waffle iron and cook. Continue to make waffles.
Melt caramels and cream. Heat oven to 350°. Lightly butter 11 x 7 x 1 1/2-inch pan. Mix flour, soda, salt, brown sugar and oats. Cut in butter. Put half in pan and press evenly with chocolate chips and pecans. Then spread with caramel mixture. Sprinkle remaining oat mix evenly over the caramel. Bake 20 minutes. Cool 30 to 45 minutes. Chill in fridge 1 1/2 to 2 hours.
Dissolve gelatin in boiling water. Combine orange juice or water and ice cubes to make 1 cup. Add to gelatin and stir until ice is completely melted. Add milk. Pour into individual dessert dishes. Chill. Soft set in 30 minutes. Makes 5 servings.