HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix 1 cup cheese, onions and chicken breasts (shredded). Spoon 3 tablespoons mixture into tortillas and place seam side down into an oblong baking dish (spray dish with Pam or something similar). In 2-quart saucepan, saute green chilies in 1/4 cup margarine (until simmering). Stir in 1/4 cup flour until smooth. Gradually stir in chicken broth; cook on medium-low heat until thickened. Remove from heat and stir in sour cream. Pour mixture over tortillas and bake at 425° for 20 minutes. Sprinkle 1 cup remaining cheese over dish and bake 5 more minutes or until cheese is melted.
Beat egg whites until stiff and gradually add sugar and vanilla. Crumble chocolate snaps in bowl and add baking powder and nuts. Fold egg white mixture into this. Pour into greased pie plates and bake at 325° for 40 minutes.
Combine first 5 ingredients. Add salt, pumpkin and sour cream, stirring well. Beat egg yolks until thick and lemon colored. Stir into pumpkin mixture. Beat egg whites until stiff peak forms. Fold into pumpkin mixture. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 55 minutes more.
Mix together first 4 ingredients. Press into a 9 x 13-inch pan. Melt chips and spread evenly in pan. Refrigerate until firm (about 2 hours). Remove and allow to come to room temperature. Cut into bars.
Melt oleo in a 9 x 13 pan. Mix all ingredients and pour in pan. Bake at 375° for 30 to 40 minutes.
Beat butter and sugar until blended well. Add eggs 1 at a time. Add Eagle Brand milk and flour gradually to egg mixture; add vanilla. Grease and flour tube pan. Bake at 350° for 1 1/2 hours or until toothpick comes out clean.
Combine milk, sugar, egg yolks, butter or margarine and vanilla in a sauce pan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and chopped pecans. Cook until thick enough to spread. Beat occasionally.
In a small bowl, mix sweetened condensed milk and chocolate syrup. In a separate mixing bowl, beat whipping cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips, and nuts. Transfer to a freezer container. Freeze for 5 hours or more. To serve, remove from freezer 10 min before serving. Store in freezer for up to 2 weeks.
In saucepan, combine pudding mix, salt and cinnamon. Slowly mix in milk, add uncooked rice. Cook, stirring over medium heat. Simmer 2 minutes more. Soften gelatin in water and add to pudding mixture. Cook and stir until gelatin is dissolved. Turn into 4 1/2 cup mold. Chill until firm. Yields 7 servings.
In measuring cup or	small bowl combine milk, clam juice, sherry and seasonings; set aside. In 9-inch skillet heat 1 teaspoon margarine until bubbly and hot; add shrimp and saute until shrimp turn pink, about 3 minutes. Divide shrimp into 2 (1/2 cup) flameproof ramekins or shallow baking dishes. Keep warm.
Use only hot fluffy potatoes and combine with the other ingredients. Bake in 8 x 8 x 2-inch pan at 350° until browned. This is delicious. Should be served immediately out of the oven.
Mix the grated corn with the beaten eggs. Add butter, cheese, salt and sugar; mix well. Place a tablespoon of this mixture in the center of each leaf and roll well in the leaf in the form of an envelope, tying the square with strings of the same leaf. Cook for half an hour in a double boiler.
Mix and bake in unbaked pie shell for about 40 minutes at 300° to 325°.
Combine first 6 ingredients and bake in greased Bundt pan for 50 to 55 minutes. Warm confectioners sugar, margarine and 1 1/4 cups water until margarine melts and pour over hot cake. Let set a while and take out of pan and eat! Eat!
Brown sausage; drain off grease. Saute vegetables until tender. Boil rice, noodle soup and water for 7 minutes. Mix all ingredients together. Add 1 cup of shredded cheese and pour into casserole dish, 9 x 13-inches. Bake at 350° for 30 minutes.
Heat oven to 400°. Tear off large piece of tinfoil and lightly coat with oil. Place breasts on oiled side. Sprinkle with salt and pepper. Top with bell pepper, green beans, peas and onions. Dot with butter. Sprinkle over the Parmesan.
Preheat oven to 300° for 20 minutes. Wrap potatoes in aluminum foil. Place in heated oven. Cook until fork passes through center of potato without resistance.
Bake brownie mix according to directions on box in 9 x 13 pan. Allow to cool completely. Use fork to prick holes in the top of cooled brownies. Mix sugar and coffee; drizzle over brownies. Break brownies into small pieces. Place half in the bottom of a large glass serving bowl.
Mix cake as package directs, using 1/2 cup creme de menthe as part of the liquid. Bake and let cool. Spread 1 can Hershey's fudge sauce over top of cake. Mix 2 teaspoons creme de menthe with Cool Whip and spread over top. Better made a day in advance.
Preheat oven to 375°. Mix dry ingredients. Chop up margarine in as small pieces as your patience will allow. Attempt to mix evenly into dry ingredients. Mix egg whites, honey, milk and treacle. Pour into other ingredients. Beat ingredients with a heavy spoon until you get tired of it. (If it looks too thin, add some more oats. If too thick, add milk.) Spoon into greased muffin tins (they run all over cookie sheets!). Bake until toothpick comes out clean, 15 to 20 minutes. Serve hot with margarine. They will be a bit chewy. They freeze okay and microwave hot again. Makes about 24 large scones. Enjoy.
Mix rice, soup and milk and put in a 3-quart casserole. Put chicken on top, skin down. Salt and pepper to taste. Bake, uncovered, at 250° for 3 hours. Turn chicken once.
Mix ingredients. Drop by teaspoon (or larger) onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine limeade powder, sugar, water and pineapple juice in large container; mix well. Pour over ice cubes in large punch bowl. Stir in ginger ale. Garnish with sprig of mint or maraschino cherries. Serve immediately. Makes 75 servings.
Cream the butter and both sugars. Add eggs and vanilla. Mix together with the flour, oatmeal, salt, baking powder and soda. Add chips, grated chocolate and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake for 10 to 12 minutes at 350°.
Beat egg whites and salt with electric mixer until foamy. Gradually beat in sugar, beating until mixture is smooth and glossy. Beat in Karo syrup, a little at a time. Beat until frosting peaks when beater is raised. Fold in vanilla. (Add food coloring if desired.)
Brown onions and meat in hot fat, butter or olive oil. Add flour, tomatoes and spices. Cover and simmer four hours or so until meat is tender. If liquid is needed, use some of the wine left over from the lasagne. Stir frequently, particularly during the last stages of cooking. Remove from heat, add sour cream and serve over boiled new potatoes, dumplings or buttered noodles (sprinkled with poppy seed if there's any around the kitchen). My preference is noodles.
In a large frying pan, mix clams and butter and simmer for 10 minutes. Add Worcestershire, garlic powder, shake of marjoram and thyme (not necessary) and 3/4 cup of white wine. Simmer for 10 more minutes. Turn off heat and add bread crumbs, parsley and paprika for color and 2 handfuls of Parmesan cheese; mix immediately.
Place chicken in roaster. In small frypan, saute garlic and onion in oil or butter. Pour over chicken parts and sprinkle with oregano, parsley and herb dressing. Mix tomatoes and pizza sauce together and pour over chicken. Cover with lid. Bake 2 to 3 hours at 350°.
Cook spinach as directed; drain. Add salt, sour cream, margarine and cheese. Mix well and pour into greased baking dish. Sprinkle buttered bread crumbs over the top. Bake in a 350° oven until mixture bubbles and bread crumbs have browned.
Melt and cool shortening. Add sugar and molasses. Add egg mix and beat well. Sift together remaining ingredients. Mix well with first mixture and chill for about 1 hour. Form into 1-inch balls. Roll in sugar. Bake at 350° for 5 to 10 minutes.
Mix 1/2 stick of melted margarine, Ritz Crackers, and poppy seeds. Place 1/2 of this cracker mixture in a 9x13 baking dish. Cook & shred 4-6 chicken breast. Add Cream of Chicken soup and sour cream mixing together well and place over the cracker mixture. Add the remaining 1/2 of the cracker mixture to the top of the chicken mixture. Bake uncovered in 350° oven for 45-60 minutes.
Combine dry ingredients. Beat eggs. Add pumpkin, oil and dry ingredients. Mix. Pour into a greased and floured 10 x 15 x 2-inch pan or jelly roll pan. Bake at 350° for 25 minutes, toothpick inserted in center.
Mix first 3 ingredients and pat in bottom of pan. Bake 20 minutes. Mix next 3 ingredients and spread over crust. Mix pudding mix and milk and beat until thick. Spread over cream cheese layer. Put rest of an 8 ounce Cool Whip on top.
Blend cream cheese, sugar and vanilla. Drain fruit cocktail and pineapple. Mix all ingredients by hand and chill.
Saute chopped onion in tuna oil (drained off). Add potatoes, salt and enough water to cover. Cook until done. Add all other ingredients and heat through. Serve with warm crusty bread or rolls and butter.
Beat butter and sugar to a cream. Add the well beaten egg, salt and milk and sift in the flour and baking powder together. Dough should be very light, but if too soft, add a little more flour. Roll out on a well floured board and cut out with a biscuit cutter. Place close together in a shallow pan. Bake about 10 minutes at 375°.
Melt butter in pan. Shred potatoes to fill large lifetime pan. Add salt and pepper. Cover with any leftover meat, cut bite-size. Stir eggs together with fork. Pour on top. Turn heat up until lid is warm, then simmer until potatoes are done. Put cheese on top. Let melt.
Brown ribs on all sides in skillet. When frying, sprinkle garlic salt and pepper over ribs. In a large kettle, put 1 jar barbecue sauce, onion and garlic. Simmer. Add ribs when brown, then add other jar of barbecue sauce. Rinse out jars with 1/4 cup water. Add to ribs and sauce. Simmer until ribs are done.
Beat eggs until light. Add sugar gradually, while beating. Add milks, cream, cream cheese, vanilla and salt. Mix well. Freeze according to freezer instructions after filling freezer can with whole milk.
Combine water and salt; bring to a boil. Add carrots; cover and reduce heat. Simmer 10 minutes or until desired tenderness. Add celery and cover; simmer an additional 5 minutes or until celery is crisp-tender. Drain well. Saute pecans and dill weed in butter until pecans are golden. Toss with carrots and celery. Yields 6 servings.
Cover chicken with water in Dutch oven. Bring to a boil. Reduce heat to low. Cover and cook 45 minutes or until chicken is tender. Remove chicken from broth. Cool. Bone chicken, shredded in large pieces. Add to broth.
Beat eggs, add sugar, vanilla and vegetable oil and beat well. Combine flour, soda, cloves, salt, cinnamon and nutmeg. Sift together. Add to original mixture. Fold in pears and pecans. Pour into a greased and floured Bundt pan. Bake at 300° until done, about two hours.
Mix butter, sugar, extract and milk. Blend in flour and mix in nuts. Chill dough. Heat oven to 400°. Roll dough into 1-inch balls and insert cherry half into center of ball. Bake 10 to 12 minutes on ungreased baking sheets until set, not brown. While warm, roll in confectioners sugar, cool and roll again.
In a small saucepan stir cold milk and flour together until flour is completely mixed in. Add butter and salt, heating slowly while continuously stirring until sauce thickens. Pour over cooked cauliflower. Sprinkle with nutmeg.
Brown ground beef with chopped onion; drain, then add dry Hidden Valley Ranch seasoning and dry taco seasoning to the cooked ground beef. Combine all other ingredients in a large pot. Add in cooked ground beef and allow to simmer for 30 minutes. Great served with tortilla chips and shredded cheese.
Combine chocolate pieces and margarine over low heat until melted. Remove from heat; cool. Stir in marshmallows and 1/4 cup nuts. Divide mixture in half. Shape each half into a log. Roll each in remaining nuts. Wrap in waxed paper or plastic wrap. Chill. Cut into slices. Store, covered, in refrigerator.
Mix ingredients together. Flour and grease Bundt cake pan. Bake at 350° for 45 minutes.
Combine. Beat until creamy and combine the 2 mixtures. Beat; then add 1 teaspoon vanilla.
Mix well. Pour into greased and floured 9 x 13 pan. Bake at 375° for 30 to 40 minutes. Cut into squares. Ice with chocolate.
Combine Kool-Aid and sugar. Dissolve in milk. Scoop ice cream into mixture and stir to partially mix. Leave some lumps of ice cream. Gradually add club soda just before serving.
Place soup mix and crumbs into bag; shake to blend. Dry chicken; brush with mayonnaise. Place chicken in bag; shake until coated. Bake on rack in roasting pan at 400° for 40 to 45 minutes.
Brown ground beef in shortening in heavy skillet until all red color disappears. Add onion, tomatoes, ketchup, steak sauce, green pepper and parsley. Simmer for 30 minutes. Cook macaroni, while other simmers, according to package directions. Combine macaroni and beef mixture in a baking dish. Season to taste. Gently spoon cream of mushroom soup into mixture. Mix lightly, lifting from bottom. Sprinkle grated cheese over the top. Bake in a 350° oven for 30 minutes, until top is bubbly and browned. Yields 6 servings.
Saute onions, bell pepper and parsley in olive oil. Add remaining ingredients with enough water to cover rice 1 inch. Cook until most of juice is gone. Reduce heat to low, cover and simmer 1 hour. Don't lift the lid for at least 15 minutes.
In skillet, brown meat; drain excess fat. Stir in seasoning mix. In salad bowl, combine all other ingredients. Add meat and toss; add taco sauce to taste.
Crumb the crackers and mix with the melted margarine. Set aside 1 cup. Soften ice cream until creamy and add milk and pudding mix. Line bottom of a 9 x 13-inch pan with crackers. Mix and pour mixture over the crackers. Refrigerate 1 hour. Top with Cool Whip and the 1 cup crackers. Keep refrigerated.
Combine zucchini, green pepper, celery, onion and red pepper in a medium bowl. Set aside.
Fry ground beef in a skillet with chopped onion and green pepper on medium heat. Stir periodically to keep it from sticking. Drain properly.
Melt butter and chocolate in double boiler. Transfer to bowl and mix with other ingredients. Bake at 350° for 30 to 45 minutes. This recipe makes 2 thin filling pies or 1 deep dish pie. You can double the recipe and make 3 deep dish pies.
Combine sugar, water, vinegar, oleo, eggs and salt. Cook on stove to a boil. Continue cooking 3 minutes. Remove from stove and cool. Add salad dressing.
Mix graham crackers, 1/2 cup 10x sugar and 1/2 cup margarine together. Put a layer of crumbs on bottom of pan. Mix cream cheese, Dream Whip, 1/2 cup 10x sugar, vanilla and milk together. Put a layer of cream cheese mixture on crumb crust, then the pie filling, then another layer of cream cheese mixture and then the remaining crumbs on top. Chill for several hours.
Wash mushrooms and bring ingredients to boil; add mushrooms and boil on high 10 minutes, then simmer 20 minutes. Let stand for 1 hour.
Cream all shortening. Add spices, soda, baking powder and eggs. Gradually add flour, buttermilk and remaining ingredients. Pour into greased and floured 9 x 12-inch pan and bake at 400° for 40 to 45 minutes.
Mix mushrooms, dressing and lemon juice in large nonstick skillet. Cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently. Top with asparagus. Cover, reduce heat to medium low, simmer 5 minutes or until asparagus is crisp-tender. Sprinkle with almonds.
Mix all together. Pour in heavy frypan. Bake at 350° until golden brown.
In a large punch bowl, combine water, tequila, juices and sugar until thoroughly blended. Pour chilled pop down the side of the bowl; stir gently to blend. Garnish top with lime and orange slices. Serve over ice in punch cups.
Blend, then pour into precooked and cooled pie shells. Makes 2 pies. You can freeze one.
Mix beef, crumbs, onion, beaten egg, salt, pepper and 1/2 cup tomato sauce. Form into loaf and put in baking dish. Combine remaining ingredients and sauce. Pour over loaf; bake at 350° for 1 1/4 hours. Baste occasionally.
Add ingredients in order. Mix mayonnaise and salad dressing, then toss to coat.
Drain salmon. Remove bones. Combine all ingredients. Spread 2 tablespoons mixture over each tortilla. Roll each up and wrap in plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite size pieces.
Place ingredients in order in a large mixing bowl. Beat with electric mixer. Start on low, move to medium and finish for 10 minutes on high. Batter should be a smooth liquid. Grease and lightly flour a 10-inch spring-form pan (3-inches high). Bake for 1 hour in preheated 350° oven. Leave cake in oven with door closed for an additional hour after heat is turned off. Cool on rack and refrigerate. Serves 16 to 20.
Mix together grated cabbage and carrots; add sugar, vinegar, salt and mayonnaise. Chill and serve.
Mix the cranberry juice, pineapple juice, orange juice concentrate and lemon concentrate in a large container. Chill, covered, for 8 to 10 hours. Pour into a punch bowl. Stir in the ginger ale.
Cream sugar and shortening. Add eggs and blend. Make paste with food coloring and cocoa; add to mixture. Sift flour and salt together. Then with electric mixer at medium speed, add alternately with buttermilk and flavorings. Blend well. Mix soda and vinegar together; add to batter, stirring gently. Bake in two 8-inch greased and floured pans at 350° for 30 minutes.
Preheat oven to 350°. Bring water to a boil in medium-size saucepan. Add grits, salt and pepper. Return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Add cheese, butter, milk, eggs and garlic, stirring until cheese is melted, about 5 minutes more. Pour into lightly greased 2-quart casserole or baking dish. Bake in oven for 1 hour.
Melt 2 tablespoons butter and saute vegetables until tender. Drain liquid. Melt stick of butter. Remove from heat. Gradually add 4 tablespoons flour. Stir in milk/mushroom juice. Simmer until thick. Remove from heat. Add Cheddar, soy, Tabasco, salt and pepper. In casserole, combine beans, vegetables, cream sauce, crumbled bacon. Sprinkle French fried onion rings on top. Bake 30 to 40 minutes at 350° until bubbly.
Mix sugar, cocoa, milk, butter, eggs and vanilla together. Pour in crust. Bake on cookie sheet in a 325° oven for 35 to 40 minutes. Do not overcook.
Preheat oven to 375°. Cream together eggs, butter, sugar, vanilla, cinnamon and baking soda. Add flour and zucchini; batter will be thick. Bake 45 minutes.
Cook raisins and water for 10 minutes. Add egg and nuts to raisin mixture. Sift together flour, soda and salt. Combine sugar and shortening to dry ingredients. Fold in raisin mixture; fill 3 (No. 2) cans 1/2 full. Bake for 1 hour at 350°.
Melt 1 stick of butter and mix with crumbs. Pat into 9 x 13 pan. Beat remaining butter, vanilla and powdered sugar for 10 minutes. Spread mixture over crumbs. Cover with cut bananas and pineapple. Cover with Cool Whip, nuts and cherries. Store in refrigerator for 13 to 24 hours.
Cut squash into 1/4 by 2-inch stripes. Mix 2 teaspoons alum in 1 gallon of water. Put in squash and let stand 2 hours. Remove and wash in cold water. Mix sugar, dill, vinegar, turmeric and salt. Bring to a boil and reduce heat. Put in squash and let simmer 3 minutes. Let stand one hour; then put in cans and seal.
Cream the butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla, lemon juice and rind. Sift together the dry ingredients; add alternately with buttermilk to creamed mixture. Turn batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake in a 350° oven for about 1 hour and 10 minutes or until done. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Makes 2 loaves.
Place onion and garlic in a medium saucepan coated with cooking spray. Cover; cook over low heat for 15 minutes, or until tender. Add tomato and next 4 ingredients. Simmer, uncovered, for 45 minutes. Set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour and Parmesan cheese in a shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until browned.
Brown cubed steaks on both sides and set aside. Combine oil and flour in a saucepan; brown well. Add milk and chopped green chile, stirring constantly until thickened. Add garlic powder and salt to taste; stir. Place cubed steaks in a casserole and pour gravy over. Warm in oven.
In 3-quart saucepan over high heat, bring 1 inch salted water to a boil. Add potatoes; return to a boil. Reduce heat to low. Cover and cook until tender, about 20 minutes. Drain water from potatoes; return to low heat. Gently shake pan just until potatoes are dry. Remove from heat. Mash potatoes until smooth. Stir in butter, salt, pepper and enough milk to make moderately stiff mashed potatoes. Spread in greased 1 1/2-quart shallow baking dish. Evenly spread whipped cream over potatoes. Sprinkle with cheese. Bake in 425° oven 15 to 20 minutes or until golden brown and bubbly. Serves 6.
Butter dish. Place 1/2 package of stuffing on bottom. Mix together squash, salt, pepper, beaten eggs, soup, sour cream, half of cheese and 1/4 of the stuffing; pour over crumbs. Add 1/4 package stuffing, sprinkling on top. Dot with butter. Sprinkle on remaining cheese. Bake at 300° for 30 minutes.
Preheat oven to 350°. Coat a 9 x 13-inch baking dish with nonstick spray. Arrange the chicken pieces in baking dish; set aside. In a large bowl, mix together the mayo, soup, mushrooms, wine, garlic, parsley, curry powder, salt and pepper. Pour mixture over chicken. Bake for 1 to 1 1/4 hours, until done. Sprinkle with paprika just before serving.
Dissolve jello in water. Add strawberries and pineapple. Put half jello mixture in dish. Chill until firm. Spread layer with cream. Add remaining jello mixture; chill until firm.
Poach chicken breasts. Remove meat and put in baking dish. Mix soup, mayonnaise, lemon juice, onions and celery. Pour over chicken. On top, put buttered toast, cut in pieces, and pecans. Bake 45 minutes at 350°.
Save 1 cup of juice from berries and pineapple. Mix well jello and boiling water. Add juice and mix well. Jell, then top.
Slice onion in 8 thin slices. Form 16 hamburger patties 1/2-inch larger than onion slices. Place 1 patty down; put onion on top. Add mustard or whatever you like on your hamburgers. Cover with other patty and seal edges by crimping. Fry or bake. Serves 8.
Beat all ingredients together. Pour into 8 or 9-inch crust. Bake at 350° until glaze forms on top, about 45 minutes.
Saute onion in butter. Add meat and cook; pour off fat. Add spinach, bread crumbs, Parmesan cheese and eggs. This can be used to stuff turkey for a different taste. Dr. Sengelmann told me about it and I love it.
Preheat the oven to 425°. Cut slits all over the lamb with the tip of a sharp knife and insert the garlic slivers in the slits. Brush the lamb all over with 2 tablespoons of the olive oil.
Wash squash. Cut in half and remove seeds and membranes. Lay squash cut side down in a microwave dish. Cover with wax paper. Microwave on High for about 9 minutes. Carefully turn squash over and add a pat of butter. Sprinkle some brown sugar, cinnamon, nutmeg, salt and pepper. Return to microwave and cook on High, covered, for about 4 minutes, until cooked. Let stand 5 minutes, then serve in shells. Serves 4.
In medium saucepan, bring evaporated milk just to a boil. Add chocolate chips, return to a boil over medium heat, stirring constantly, until chocolate is melted, slightly thickened and smooth. Remove from heat, stir in vanilla and salt. Serve warm as a dipping sauce for fresh fruit, or spoon over cake or ice cream. Makes 2 1/2 cups.