HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup, tomatoes, onions and peppers. In two 9 x 13-inch pans, layer tortillas, soup mixture, chicken (chopped) and grated cheese; repeat. You can cook one pan and freeze one or cook one and share one with a friend. Bake in 325° oven for at least 1 hour (longer if you want it cooked down more). Each pan serves about 8 to 10.
Use 2 bowls. Put firm butter and 1/2 pound of flour in one bowl, working it in thoroughly with your hands. Use the other bowl, put 1/2 pound of flour, add 4 egg yolks and 1 whole egg (beaten), dash of salt and 1 cup sweet milk. Do not have dough too stiff. Add enough flour to roll out, place on it the butter and flour mixture, work together and roll that over the yellow dough (with eggs). Fold into a square. Spread on a well floured tablecloth and roll dough as thin as possible. Fold as you would a handkerchief and put it on a plate. Cover with cup towel. Let stand overnight.
Rinse beans and cold water. Bring to boil and simmer two minutes. Remove from heat and cover. Let stand one hour or add water and let stand overnight. Drain. Add ham bone, bay leaf, salt and pepper. Cover and simmer 3 1/2 hours. Add onion the last 1/2 hour. Remove ham from bone. Mash beans slightly with potato masher and add ham to soup.
Mix together cream cheese and horseradish and roll into a ball. Place chopped dried beef on wax paper and roll cheese ball in beef to coat. Wrap cheese ball in wax paper and chill for several hours. Serve with crackers.
Brown meat and onions. Remove from heat and drain well. Add chilies and refried beans. Mix well. Spread mixture in a 9 x 13-inch pan. Pour taco sauce over the whole mixture and cover with cheese. Bake at 375° until cheese is melted. When you take the dish out of the oven, spoon sour cream on top of the melted cheese. Serve warm with Tostitos.
Brown ground beef and drain. Stir in taco seasoning, tomatoes and beans. Simmer 5 minutes. Place 1/2 the tortilla strips in a 2-quart casserole. Top with half the meat mixture and half the cheese. Repeat layers. Bake 5 to 7 minutes in microwave. Spread with sour cream and garnish with avocado strips and chopped tomatoes.
Preheat oven to 375°. Lightly grease and flour two 8-inch cake pans. Combine cake mix and cocoa in bowl. Add 1/2 cup milk and beat at medium speed 2 minutes. Add remaining 1/2 cup milk, eggs and butter; beat 2 minutes more. Pour into pans. Bake 25 minutes. Remove from pans and cool on rack. Frost with your favorite frosting.
Add enough water to pineapple juice to make 2 cups. Boil. Dissolve jello in juice and water. Chill until almost firm. Add fruits, nuts, mayonnaise and Cool Whip (slightly softened). Pour into pan that makes mixture at least 1 1/2 inches thick. Freeze. Cut in squares. Serve on lettuce leaves. Wonderful spring and summer salad!
Trim the spinach and wash well. Cut into 2 to 3 inch slices. Heat oil in a large frying pan or wok. Add garlic, salt and shallots. Stir fry them in the hot oil for 20 seconds. Add the Tofu. Mash in the oil over medium heat. Add the spinach. Mix everything together well. Sprinkle evenly with soya sauce and cook gently for 1 1/2 minutes. Turn and stir once more.
Bake one hour at 350°. This recipe may be prepared in advance by not adding the rice until time for baking.
Dissolve Jell-O in boiling water. Add cranberry sauce and stir to melt. Add pineapple. Pour 1/2 mixture in bowl and chill until firm. Spread 1/2 sour cream over this and gently pour remaining Jell-O mixture. Chill and spread sour cream on top. Garnish with green grapes.
Boil potatoes until tender. Cool and peel or may be used with skin on. Add remaining ingredients. May be used warm or cold.
Mix together like you would a pie crust. Sprinkle over fruit. Bake at 350° for 1 hour.
In a saucepan, gently boil together, for 1 or 2 minutes, over medium heat, butter, sugar, cocoa and milk. Remove from heat and add peanut butter and vanilla. Stir in oats. Drop on wax paper the size desired.
*Eight cups of cubed potatoes (about 8 medium) can be substituted for the frozen potatoes.
Butter 8-inch square pan. Set aside. Place chips, butter and shortening in large micro bowl. Put on Medium (50%) for 5 minutes or until melted and smooth when stirred. Add marshmallows and nuts; blend well. Spread evenly in pan. Cover; chill until firm. Cut into 2-inch squares. Makes 16.
Mash the cream cheese with a fork and add mayonnaise. Blend well. Stir in chopped pecans and salad olives. Don't skimp on measurements. Now add olive juice and pepper. Stir well. Put in covered container and refrigerate for several hours. Great on crackers and keeps very well if you can keep it.
Cut shortening into flour until mixture resembles coarse crumbs. Add milk, mixing just until dry ingredients are moistened. (If necessary, add additional milk to make soft dough.) Turn out onto lightly floured surface; knead gently a few times. Roll out 1/2-inch thick; cut with floured 2-inch biscuit cutter. For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart. Bake in preheated very hot oven (425°) for 10 to 12 minutes. Makes 10 to 12 biscuits.
In pan, melt butter. Add flour and blend on medium heat. Add salt. Pour in milk and stir to keep from sticking. Yields 3 cups of white sauce.
Mix vegetables together. Cover with the salt; let stand overnight in a crock or enameled pan. Drain. Add spices, sugar and vinegar; pack into clean jars. Seal. Process in water bath for 15 minutes.
Drain peas and asparagus. Drain pimientos. Make two layers of peas, asparagus and soup in a buttered casserole dish. Put the chopped pimientos and onion between the layers. Cover with buttered saltine cracker crumbs. Bake at 350° until bubbly.
Mix all ingredients together and store in airtight container. Shake before using. To scent your home, simmer 2 heaping tablespoons in 4 to 6 cups water for 30 to 60 minutes. Blend can be refrigerated and used again.
Brown hamburger; drain grease. Add enchilada mix and tomato sauce. Add to already cooked rice. Sprinkle cheese over rice, then add lettuce and tomatoes over rice. Enjoy.
Chop tomatoes, onion and peppers; place in a large stainless steel or porcelain bowl. Sprinkle with salt and mix well. Cover loosely with a towel and let stand overnight. Drain well and discard liquid.
Mix first 3 ingredients. Let cool to lukewarm. Add sour cream and whisk together until smooth. Add remaining ingredients and pour into a dish of your choice. Refrigerate until firm. Serves 8-10.
Wash grapes and dry thoroughly on paper towels for several hours (one drop of moisture will cause failure). Line a cookie sheet with waxed paper; set aside. In a small saucepan, combine chocolate pieces and shortening. Heat and stir over low heat until chocolate is moistened. Hole grape bunch by stem and dip partially into melted chocolate. If necessary, spoon chocolate over grapes to coat. Let excess chocolate drip off. Place grapes, stem side up, on prepared cookie sheet. Chill until chocolate is firm, about 30 minutes or up to 6 hours.
Grease 9 x 9-inch pan. Mix ingredients. Pour 1/2 mixture in the pan. Put cheese on top. Add remainder of mixture. Cook at 350° for 30 to 45 minutes.
Soak the first 4 ingredients in 3 quarts water with salt for 1 hour. Pour off brine.
In a skillet, heat butter until melted. Add shallots and garlic; saute until soft. Add confit; heat through and add spinach. Saute until hot. Add cream and season with salt and pepper.
Cook celery and onions in butter until tender. Mix all ingredients. Place in baking dish and bake at 325° for 1 hour.
Melt butter with flour and sugar. Pat in bottom of Pyrex dish. Pour in pineapple and cheese. Add enough cracker crumbs to cover top. May dot with butter. Bake at 400° until it bubbles.
Cut a slice from stem end of each tomato and scoop out the pulp. Place pulp in mixing bowl and add the rest of the ingredients except butter. Mix thoroughly and fill each tomato shell. Arrange stuffed tomatoes in baking dish. Add 1/2 tablespoon butter to each tomato. Add 1/4 cup hot water to baking dish and bake in moderate oven at 350° for 25 minutes. Serve at once. Serves 6.
Dissolve yeast and 2 tablespoons warm water and set aside. Combine dry ingredients. Cut in cup shortening. Add yeast and buttermilk. Shape into desired size biscuits. Place in greased pan and freeze or bake at 350° for 30 minutes.
Dissolve yeast in the one cup warm water and let stand a few minutes. Add rest of ingredients together and add to yeast mixture. Beat until dough is elastic. Cover and put in warm place to rise, about one hour or until doubled. Divide dough, form rolls and brush with melted butter. I make butterhorns by dividing dough in half and rolling out into a circle. Cut into eighths. Brush with butter and start rolling from large end. Curve into a half circle shape. Let rise and bake at 350° for 20 to 30 minutes or until golden brown. Dough may be used as cinnamon rolls.
Put yeast into warm water and dissolve. Bring milk to a boil and let cool. Mix together sugar, salt, shortening, egg and yeast mixture. Add cooled milk. Add bread flour. Put into a greased bowl and refrigerate overnight.
Wrap scallops in Prosciutto or bacon; fasten with a toothpick. Marinate overnight in red wine. Drain and cook on a grill until bacon is done.
Cook zucchini in broth with onion, butter, lemon slices, curry powder, salt and pepper by bringing to boil. Reduce heat; simmer for 8 to 12 minutes. When cooked, put in blender until smooth. Stir in lime juice. Serve warm or cold, garnished with sour cream.
Mix together first 5 ingredients and mix well. Pour into pie shells, then sprinkle pecans on top. Chill overnight.
Cream the butter and sugar. Add unbeaten eggs, bananas and nuts. Mix well. Add flour and soda last. Bake at 350° for about 1 hour and 10 minutes.
Combine first 5 ingredients. Combine sugar and hot water. Stir until dissolved and add to first mixture. Pour into container and freeze about 2 hours before serving. Set out to thaw. Place in punch bowl and add 7-Up to equal liquid in punch. This is 2 large 7-Ups and 1 small.
Prepare Honey-Sour Cream Dressing. Mix strawberries, grapes, peaches and bananas. Spoon fruit into lettuce cups. Serve with Honey-Sour Cream Dressing. Makes 5 servings.
Prepare topping. Combine all ingredients in large mixing bowl. Blend well. Beat 3 minutes at medium speed. Pour batter into greased 12 x 8-inch pan. Spread with topping. Bake at 350° for 25 to 30 minutes.
Wash tomatoes well; core and quarter. Cook on medium-low until almost done. Add onion and celery soups, parsley and bay leaves. Cook, stirring frequently so mixture will not stick, until tomatoes are very done (the skins will be loose). Run through food mill. Return to stove and add mixture of sugar, salt and pepper (adjust sugar and salt to the amount of tomatoes you have). Bring to full boil, stirring constantly. Fill hot jars and seal. Process under 10 pounds of pressure for five minutes or in water bath for 40 minutes. Makes 14 pints. Recipe can be halved.
Dissolve dry yeast in 2 tablespoons very warm water and set aside. Sift together flour, sugar, baking powder, baking soda, salt and shortening. Add buttermilk to yeast and mix with dry ingredients. Roll to 3/8 to 1/2-inch thick, cut and bake at 400° for 8 to 10 minutes.
Heat milk to boiling. Mix remaining ingredients up good and add to hot milk. Last add beaten egg whites. Makes 5 pies.
Sift together flour, baking powder, salt and sugar. Blend with 1 egg. Add gradually to dry ingredients. Stir in corn and drop from tablespoon into deep hot fat. Fry until golden brown 4 to 8 minutes.
Arrange chicken in 2 to 3-quart baking dish and season with salt and pepper. Place one slice of cheese on each piece of chicken. Mix can of soup with a little water and spoon evenly over chicken. Sprinkle stuffing mix on top. Drizzle with melted butter. Bake at 350°, uncovered, 1 hour or until tender. Serves 8.
Beat jello and boiling water together with wire whisk. Fold in cool whip and yogurt. Stir with wooden spoon. Pour into pie crust. Refrigerate.
Beat oil and sugar until smooth; add eggs and continue to beat. Mix in flour and buttermilk alternately. Add all other ingredients and mix well. Pour into 9 x 13-inch pan and bake at 350° for 30 minutes.
Soften cheese; stir in drained pineapple, 1 cup pecans and remainder of ingredients. Form into a ball and roll in 1 cup nuts. Refrigerate.
Sprinkle dry pudding mix over Cool Whip and mix. Add all other ingredients. Fold and refrigerate at least 2 hours before serving.
Combine all ingredients; mix well. Shape into ball and roll in 1/2 to 3/4 cup more chopped pecans.
Preheat oven to 350°. Grease a 9x5-inch loaf pan. Combine ingredients and stir until mixed. Do not over-mix!! Pour batter into pan and bake for one hour or until bread tests done.
Brown beef lightly in oil. Sprinkle sauce mix over beef. Add tomato puree and 2 puree cans of water. Simmer for 10 minutes. Serve sauce with spaghetti. Yields 4 servings.
Mix dry ingredients, then add oil and water. Put batter in muffin tins. Bake at 450°. Makes 24 rolls.
Mix all ingredients in gallon glass jug. When mixed well, add water almost to the top. Cover with a cloth held on with a rubber band. Let stand 30 days. Chill and serve or bottle for later use.
Mix fruit punch with water. Add other ingredients. Serve in punch bowl. When ready, add ice and 3 or 4 round slices of orange. Makes a little more than 1 gallon. If desired, add more punch or water to taste.
Brown sausage; drain. Combine all ingredients. Pour in casserole dish 9 x 13. Refrigerate overnight or at least 12 hours. Bake at 350° for 1 hour. Serves 8.
Combine first 3 ingredients in saucepan with 1/2 cup water. Boil to hard crack stage. Add vanilla and baking soda. Pour into shallow dishes. Cool. Fold in edges. Start pulling until white.
Melt butter and marshmallows. Mix in peanut butter until all melted together. Remove from burner and mix in cheerios Mix in M & M's. Spray a 9 x 13 inch cake pan with cooking spray. Spread out mixture in the cake pan. Wait approximately 5 minutes then cut into squares. (If you wait too long to cut it is hard to cut.)
Preheat oven to 350°. Pare eggplant, if desired, and cut into 1/2-inch slices. Dip each slice into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides. Place a layer of eggplant in a 2-quart casserole. Sprinkle with part of Parmesan and oregano. Layer with some Mozzarella slices. Cover well with part of tomato sauce. Repeat layers until all eggplant is used, ending with a layer of sauce and several slices of Mozzarella. Bake, uncovered, for 30 minutes or until sauce is bubbly and cheese is melted.
Combine jelly and mustard in a double boiler until mixed. Put cut franks in sauce. Serve warm.
Beat eggs. Add warm milk and sugar. Add vanilla and oleo. May sprinkle nutmeg on top if desired. (I like mine better without it.) Bake at 350° to 375° until set. Be careful not to overbake.
Core pickles with apple corer. Let drain a bit. Mix softened cream cheese, nuts and allspice; stuff the pickles and chill. Slice about 1/4 to 1/2-inch pieces and enjoy.
Dissolve yeast in very warm water; stir well. Add enough flour to make batter as stiff as waffle batter. Cover; let stand overnight in warm place.
Mix together all ingredients, adding bread crumbs last. Cut peppers lengthwise in half and clean. Poke holes in each one to allow juices from filling to run off. Fill each pepper generously. Place in baking pan, 9 x 13 x 2-inch, and cover with your favorite spaghetti sauce. Serve with linguini or your favorite pasta.
Sift flour once; measure. Add baking powder, salt, soda and sugar and sift again. Add corn meal. Combine milk and eggs. Add to dry ingredients, mixing well. Bake in greased shallow pan in hot oven (425°) 40 minutes or until done.
Mix all together. Pour into pastry shell and top with 2/3 cup of pecans. Bake 30 minutes at 350°. Cool before serving.
Leave eggs and butter out overnight at room temperature. Mix baking powder, salt and 3 cups flour (set aside). Mix creamed butter, Crisco and sugar. Add eggs one at a time. Pour baking powder, salt and 3 cups of flour into the other bowl. Pour milk slowly into it. Add vanilla. Grease and flour tube pan. Bake at 300° for 1 to 1 1/2 hours.
Put butter, breadcrumbs, red pepper, carrot, celery, parsley, cayenne pepper, paprika, salt and lemon juice together. Attach bowl and flat beater. On stir speed, mix 45 seconds until combined.
Note: Instant or long cooked rice can be used. Long cook rice needs to be cooked 1/2 of required time. Instant can be put together and baked by recipe.
In hot oil in large skillet, cook chickens until evenly browned. Add onions, green peppers and garlic; brown lightly. Add rest of ingredients. Simmer, uncovered, for 30 minutes or until chicken is tender. Makes 8 servings. Sauce is delicious when served over cooked thin spaghetti.
Beat the first two ingredients together. Blend the dry ingredients and gradually add to milk mixture, beat until smooth. Fill a skillet about 1/2 full of oil and heat for frying (375°). Place your finger over the bottom of a funnel with 3/8 inch opening and fill with 1/4 cup of mix.
Mix 1/4 cup soup with remaining ingredients. Shape into 6 patties. Place in a 9 x 13-inch baking dish and bake for 30 minutes at 350°. Spoon off fat. Mix remaining soup with 1/3 cup water. Pour over meat. Bake 10 more minutes.
Mix apple slices with 1/2 cup sugar, cinnamon and water in saucepan. Cook about 10 minutes or until apples are partially cooked. Turn into 9-inch pie pan. Cream butter; gradually cream in brown sugar. Sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly with spoon. Sprinkle over the apples. (Add enough flour to make a crumbly mix.)
Heat oven to 450°. Mix baking mix, milk, cheese and parsley flakes until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder. Brush or pour over warm biscuits before removing from pan. Serve warm. Should make 10 to 12 biscuits.
Mix cake mix according to package directions. Pour into a 9 x 13-inch pan. Beat Ricotta cheese, eggs, vanilla and sugar until blended. Add drained pineapple and pour over cake batter. Bake 45 minutes at 350°. Let cool and cut into squares.
Soften gelatine in cold water 5 minutes. Add hot water and stir until gelatine dissolves. Add sugar, lemon juice and pineapple.	Stir well. Chill until mixture begins to thicken.
Cream margarine and add sugar; blend in almond extract. Add flour and salt. Mix well. Stir in nuts; chill. Shape rounded teaspoonfuls of dough into crescents; place on ungreased baking sheets. Bake at 325° for 15 to 20 minutes. Sprinkle with confectioners sugar or colored sugar. Makes 5 dozen cookies.
Beat eggs slightly, mix with oleo. Dissolve yeast in water, add to eggs. Add milk, sugar and salt. Blend in flour, one cup at a time. Store in covered dish in refrigerator overnight. Roll out 1/3 of dough at a time, cut into pie slice shape and roll up from large end to small. Let rise 4 hours. Bake at 350° until golden brown.
Stir well and let it age for a lifetime. Serves many. Yield: One mom.
Saute onion, sliced celery and garlic in 2 tbsp butter.
Cream shortening, sugar and eggs together, then add bananas. Add self-rising flour. Mix real well. Grease loaf pan and cook at 350° for about 1 hour.
Mix all ingredients except chives in blender or food processor. Blend until smooth. Chill and sprinkle with chives. Serve with crackers or veggies.
Mix dry ingredients together. Add water and stir until thick. Knead same as you would for bread. Let rise until about double in bulk. Roll out as you would any cinnamon rolls. Cut and put on pan and let rise. Bake at 350° for 25 minutes.
Cover chicken with 6 cups water. Add bay leaf, peppercorns and salt. Simmer, uncovered, 30 minutes or until chicken is tender. Discard bay leaves and peppercorns. Cut meat into 1-inch pieces. Return to broth.
Mix sour cream and cream of chicken soup together. Add thawed potatoes and onion. Mix well. Add Velveeta and mix again. Pour into well greased 13 x 9-inch baking dish. Top evenly with corn flakes. Bake 1 hour at 350°. Serves lots! Can be prepared ahead of time.
Heat butter and oil in a wide nonstick frying pan; add steak and cook until well browned on both sides and cooked to desired doneness, 3 to 5 minutes per side for rare. Add brandy and set aflame, shaking pan until flame dies. Remove meat and keep warm. Add shallots to pan; cook, stirring, until soft, 2 to 3 minutes. Add peppercorns, cream, mustard, tarragon and any accumulated steak juices. Boil, stirring, until shiny bubbles form, 3 to 4 minutes. Spoon sauce over meat and noodles.
In large bowl, combine 3 cups all-purpose flour and yeast. In pan, heat milk, margarine, sugar and salt until warm and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs and beat with mixer on low for 30 seconds. Use spoon and mix in whole wheat flour and as much of white all-purpose flour as you can. Knead dough on floured surface until moderately stiff dough that's elastic. Shape into ball; turn into greased bowl and let rise for 1 hour. Punch down.
Mix first four ingredients. Layer wafers and bananas, sliced, then pudding. Repeat as many layers as you desire.
Place flour in bowl; add mayonnaise and milk. Stir. Fill greased muffin cups 2/3 full. Bake at 425° for 16 to 20 minutes.
Cut onion and tomatoes. Mix all spices with tomatoes, onion and garlic. Add olive oil to mixture. Let sit in fridge for 6 hours to marinate. Cook spaghetti. Pour cold mixture over spaghetti (hot) and mix well. Enjoy!
Cream sugar and margarine. Add flour and eggs. Beat well and add buttermilk. Pour into unbaked pie shell (9-inch). Bake at 350° for 45 to 50 minutes. Makes 1 pie.
Combine sugar and water. Simmer until sugar is dissolved. Cool. Mix with chilled fruit juice and syrup. Just before serving, add ginger ale, pouring slowly down side of punch. Serve over ice. Makes 6 cups.
Melt butter and chocolate together over hot water. Pour hot milk over sugar and salt until sugar is dissolved. Add chocolate mixture and beat until perfectly smooth. If icing must be thinned, add 1 tablespoon hot milk. Cut marshmallows into thinnest possible pieces. Cover bottom layer with chocolate icing, then marshmallows, then more icing. Put top layers on and carefully press two layers together. Cover top and sides with chocolate. Cut marshmallows thinly as before and place on chocolate, then remaining icing.
Have margarine at room temperature and put in a mixing bowl. Add sugar and eggs (slightly beaten); add milk and 1 tablespoon shortening. Beat until well blended. Add flour, baking powder and flavoring. Blend well. Bake in oven at 335° for 1 hour.
Mix all ingredients together. Bake 1 hour and 15 minutes at 325°.
Soften margarine and combine with remaining ingredients. Dough will be short. Make into small balls and flatten with chopped nuts and part of a maraschino cherry in center. Bake at 375° for 12 minutes.
Thaw pine-orange-banana juice. Pour all liquids together in punch bowl; stir to mix well. When ready to serve, add all sliced fruits.
Blend all together; mix well. Form into 1 in size balls, about 3in apart on ungreased cookie sheet. Flatten with a fork. Bake at 350 degrees for 8 to 10 minutes.
Place raw meatballs (I buy frozen) with the rest of the ingredients and cook on low until meatballs are done. You can put in crock-pot and will be done for later that day.
Mix all together except cheese. Season well with Worcestershire sauce, chili powder, Tabasco and salt to taste. Put in a greased casserole and bake 1/2 hour or until it bubbles all the way through. Top with grated cheese and return to oven until cheese melts.
Drain cooked broccoli; place in the bottom of a greased pan or casserole dish. Place chicken on top of the broccoli. Combine the soup, mayonnaise and lemon juice. Pour over the chicken and top with cheese and bread crumbs. Bake at 350° for 30 minutes or until brown.
Brown meat in skillet, drain any fat. Add onion, cheese, soup and sauce. Cook over medium heat until cheese is melted. Serve with chips or vegetables.
Mix all the ingredients together. Set in mold and refrigerate for 15 minutes. Garnish with watercress.