HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken, soup, picante sauce and 3/4 cup cheese. Place 3 to 4 tablespoons in each tortilla. Roll and place in ovenproof dish. Spread remaining mixture on top, then top with remaining cheese. Bake in 350° oven for 20 minutes or microwave 10 minutes on 80% power. Serve with lettuce and sour cream.
Combine the crumbs with the sugar and melted butter or margarine. Press into two 8-inch round cake pans and save some for topping (1/4 cup is plenty).
Mix all ingredients thoroughly. Bake the batter at 325° to 350° for 30 to 40 minutes.
Cook squash in water for 20 minutes; drain. Mash and drain again. Combine squash and all other ingredients. Drop by tablespoonfuls into hot oil and fry about 5 minutes or until brown. Makes about 2 1/2 dozen puppies.
Pour 1/2 cup milk, margarine and cheese in saucepan. Melt cheese over medium heat, stirring constantly, until melted. Pour over prepared broccoli and rice. Mix thoroughly. Add milk, a little at a time, until moist. Heat, covered, in microwave 10 minutes on High and serve. Makes 8 to 10 servings.
Mix all ingredients, except margarine and crackers. Place in 2-quart casserole. Melt margarine. Crumble crackers. Place crackers on top of casserole. Pour margarine over top.
Boil together the water and margarine. Add the flour and salt to the water mixture. Stir over heat until smooth and sticks together in a lump. Remove from heat. Beat in the eggs, one at a time (electric mixer). Spread on greased cookie sheet. Bake at 350° for 30 minutes (approximately) until light brown and crust is done. Let cool.
Break up fry bread on plate. Add meat sauce, then lettuce (or cabbage), tomatoes, carrots and cheese over all. A whole meal! May be as varied as you choose.
Combine buttermilk and eggs. Add meal, salt, soda, onions, garlic, corn and peppers. Pour half of mixture in a hot greased skillet. Add cheese and meat. Then pour remaining batter over cheese. Bake at 350° for 45 minutes.
Put dates and baking soda in a bowl; pour boiling water over date mixture and let stand until cool. Cream together the shortening and sugar. Add eggs, salt and vanilla. Mix well. Put in date mixture and flour. Mix in nuts. Bake 1 hour at 350°.
Put chicken on foil-covered cookie sheet. Mix ingredients and pour over chicken. Bake at 350° until done. Turn several times while cooking.
Mix flour, baking powder, brown sugar and oatmeal. Cut in butter until well blended. Press 2/3 of mixture in bottom of 12 x 8 x 2-inch pan. Cover with apricot jam. Sprinkle with remaining crumb mixture. Bake at 350° for 35 minutes. Cool slightly; cut into squares.
Sprinkle meat with salt, add cold water and let stand 1/2 hour before bringing to slow boil. Lower heat and simmer gently until meat is tender. Remove meat and reserve for another use. Do not strain broth.
Add and mix all ingredients except peas. Put in a ring mold. Set mold in a medium pan with a little water. Put green peas or other green vegetables of your choice in the middle. Bake in preheated 350° oven for 45 minutes. Serves 6 to 8.
Dissolve sugar and yeast in cooled milk and set aside. Mix flour and butter as for pie crust. Add yeast and milk to egg yolks and mix well. Add flour to make a soft dough.
Make tapioca; refrigerate. Dissolve jello in water. Stir in ice cream, fruit and nuts. Pour equally into bowl or glass bowl. Refrigerate. When almost set, layer half of cake in the glass bowl. Spread 1/2 pudding over this. Pour over partially set jello from bowl over tapioca. Add remaining cake crumbs and finally a tapioca layer. Refrigerate. To serve, top with cream. Serves 12.
Mix all ingredients together and cook over low heat, stirring constantly to avoid burning. Cook until it thickens. Sprinkle sugar on a bread board and spread the mixture with a rolling pin. Cut into desired pieces.
Cut steak into bite size pieces; brown in skillet. Boil noodles until done; drain well. Mix sour cream, mushroom soup and mushrooms with noodles. Add steak; mix very well. If stroganoff seems stiff or dry, you can add another can of mushroom soup or a little water. Serve hot. Freezes well. Delicious as a leftover.
Cook and stir green pepper and mushrooms in margarine over low heat 5 minutes. Stir in flour, salt and pepper. Cook over low heat and stir milk, broth and mushroom liquid; heat to boiling. Stir constantly. Boil and stir 1 minute chicken and pimento; heat. Serve over rice or noodles. Serves 6.
Melt butter in a 2-quart pan; stir in beaten eggs which have been combined with sugar. Add chopped dates and cook 5 minutes, stirring constantly. Remove from heat and add salt, vanilla and nuts. Stir in Rice Krispies, mixing well. Cool to lukewarm. Spray your hands with Pam, then shape mixture into 1-inch balls. Roll in gelatin and store in Tupperware in the refrigerator.
Mix together first 4 ingredients. Pour into pie shell. Bake at 350° for 45 minutes to 1 hour or until brown.
Melt margarine and peanut butter together. Remove from heat. Add vanilla and sugar and mix all together. Pour into lightly greased pan. Cool. Cut into squares.
Melt chocolate bar in double boiler. Pour into bowl with Cool Whip. Stir, then pour into pie crust. Refrigerate for 3 hours.
Stir in cream cheese with juice or cream. Add salt. Gradually add enough 10x sugar to give a good spreading consistency; beat until creamy. Makes enough for 1 1/2 dozen cupcakes or 2 layer cake.
Heat juice to boiling; add paste mixture and boil until clear. Put aside to cool. In a bowl, put pineapple tidbits, cheese and nuts. Stir in sauce when cooled. Add marshmallows. Cool and serve. If set overnight, marshmallows become soggy.
Boil 1 minute the sugar, milk, butter and cocoa. Remove from heat. Add oatmeal, peanut butter and vanilla. Drop by tablespoon on greased sheet. Let set until firm.
Preheat oven to 350°. Slice and quarter cookies. Place quarter cookie in mini muffin pan. Bake 3 to 4 minutes or until cookies puff up. Push Reese's cup into cookie. Bake additional 4 to 5 minutes. Remove from oven and place pecan half on top of each.
Drain broccoli and peas well. Cook broccoli according to directions. Arrange half of cooked broccoli in 2-quart casserole. Cover with peas.
Preheat oven to 350°F. Grease 8 in. square pan. Mix butter and cocoa in pan over low heat, stirring till smooth. Take from heat and add sugar, egg, flour, buttermilk, and vanilla. Stir till smooth. Pour in pan and bake for 25 min. or until toothpick comes out clean. (Do not overbake.) Take out of oven, put marshmallow, pecans, and chip on cake. Put back in oven for another 3 - 5 min. till melted.
In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields 4 servings. The fruit, nuts and seasonings give the salad a unique flavor.
Beat egg whites, adding sugar slowly, until very stiff. Add vanilla. Mix crumbled crackers and chopped pecans together, then fold into egg whites. Pour into a greased glass pie pan and bake at 325° for 30 minutes. Will be light brown. Let cool and serve topped with Cool Whip, sprinkled with chopped pecans.
Mix together water, sugar and lemonade mix. Wash and slice lemon and oranges. Lay orange and lemon slices on top of lemonade. Stir and chill. Oranges and lemons can be reused 2 more times with new mixture.
Combine flour, salt and pepper. Cut steak into four pieces. Pound flour mixture into steak. In heavy skillet, melt margarine. Add meat and brown on both sides. Add remaining ingredients. Reduce heat and simmer for one hour. Serves 4, 315 calories per serving.
Mix the flour, margarine and nuts. Press into a 9 x 13-inch pan. Bake at 350°. Cool completely.
Mix and place in baking dish. Bake at 350 degrees for 20-30 minutes. (Or until warm and bubbly) Serve with Wheat Thins. Use sweet onions like Vidalia or Texas sweet.
Thaw rolls out of package for 10 minutes. Quarter each roll. Melt margarine and mix with pudding, cinnamon and sugar. Dip each roll in mixture. Place in Bundt pan alternating with nuts. Let rise on counter overnight. Bake in a 375° oven for 20 to 30 minutes.
Mix juices with flour and sugar. Add eggs; mix and heat slowly. Cook on low heat until thick. Let cool. Add 1/2 to 1 cup Cool Whip. Serve with assorted fruits.
Mix wet ingredients together in a large bowl. Add dry ingredients and mix thoroughly. Spoon into 12 greased muffin tins and bake for 12 to 15 minutes at 400°. Or bake in a 9 x 9-inch greased pan for 20 to 25 minutes at 400°.
Mix and set aside. (Refrigerate until served.) Good to make ahead; it's better when set 24 hours. Will keep a week to 10 days. Serves 12.
Brown sausage; drain and pour into crock-pot. Add tomatoes and cubed cheese. Cook on high for about 1/2 hour. Turn down to low heat and simmer until desired thickness. Serve warm.
Place butter in a large microwave-safe bowl. Cook on High until butter is melted, about 1 minute. Add marshmallows, cook on High until marshmallows are puffy and melt when stirred, about 45 seconds to 1 minute. Stir in chocolate chips until melted and smooth. Stir in 1 1/2 cups of the chow mein noodles. On baking sheets, drop chocolate mixture in small mounds (about 2 tablespoons each) flattening to make a nest. Press 3 peanut candies into each nest. Stick remaining noodles into sides and tops of nest. Cover and refrigerate until firm, about 30 minutes.
Scald milk with salt, sugar and butter. Add to potatoes and beat well. Beat egg yolks; add to potato mixture. Stir in raisins, nutmeg and nuts. Beat egg whites until stiff; fold into mixture. Pour into 1 1/2-quart casserole. Top with marshmallows. Bake at 325° for 45 minutes until set.
Mix flour, baking powder, soda and salt; sift. Add nuts to flour mixture. Mix well; set aside. Melt butter in saucepan; remove from heat. Add sugar. Blend well, then cool slightly. Add egg and vanilla. Blend well into mixture. Add flour mixture in small amounts, mixing well with each addition. Mix in butterscotch chips. Spread dough in greased 9 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 20 to 25 minutes. Cool in pan; cut into brownies. Yields 16 brownies.
Combine soups and tomatoes together. In a greased casserole dish, layer the following ingredients in order listed in 1/2 portions: Chicken, onion, combined soups and tomatoes, corn chips and cheese. Repeat the layers with the remaining 1/2 portion. Bake for 45 minutes at 350°.
Cream together butter and sugar. Add eggs 1 at a time. Mix in extract and anise seed. Add dry ingredients and blend well. Add nuts. The dough will be very stiff. Divide dough in half and form each into a thick log the length of a large cookie sheet. Flatten and pat into shape. Bake in preheated 350° oven for approximately 30 minutes, until light golden brown. Cool slightly and slice into 1/2-inch cookies. Return to oven and toast on side if you prefer a crisper biscotti.
Brown onion and paprika in oil. Add broth, chicken and pimiento. Bring to a boil. Add spaghetti. Cook 8 to 10 minutes. Do not drain. Add 1 cup cheese and sliced olives. Mix well. Serve with remaining cheese sprinkled on top.
Salt chicken parts. In heavy 1-quart saucepan, fry onion, tomato and paprika. Heat until light haze forms. Add chicken and lightly brown. Add water; cook about 1/2 hour or until chicken is done. Remove chicken. In bowl, stir flour into sour cream with wire whisk, then add to mixture. Simmer 6 to 8 minutes until sauce is thick and smooth. Return chicken. Salt and pepper to taste. Serve over noodles.
Mix all salad ingredients with raisins and nuts. Toss with a little lemon juice to coat apples.
First, brown bread until golden and brown. Then cut into small pieces. Beat garlic with salt; put pine nuts with Crisco until golden. Put meat in pan and fry. Mix everything with meat except bread. Put bread in the pan, then mix garlic with yogurt. Place on top of bread.
Mix dry ingredients first, then add rest of ingredients. Bake in greased and floured pan at 350° for 1 hour.
Mix all ingredients; bake at 350° for 8 to 10 minutes. Makes 2 dozen soft cookies. Raisins and nuts may be added.
Put half of meat in bottom of casserole. Season to taste with salt and pepper. Layer half of sliced onions, carrots and potatoes. Add the rest of meat and other half of vegetables, ending with potatoes. Pour soup over top and add 1/2 soup can of milk. Put in oven at 300°. Bake for 2 hours. Can be baked at 350° for 3 hours. Put in before Sunday School and will be ready after church.
Cook ground beef and onion until they are done. Add corn and tomatoes and simmer about 20 to 25 minutes.
Grease baking sheet. Combine sugar, corn syrup and salt in 3-quart casserole. Stir in peanuts. Microwave at High (100%) until light brown, 8 to 10 minutes, stirring once or twice. Stir in margarine, vanilla and soda. Stir until light and foamy. Quickly spread on baking sheet. Cool. Break into pieces.
Cream butter or margarine and sugar together until light and fluffy. Add eggs and mix well.
Heat on low until chocolate melts with milk. Stir in remaining ingredients. Spread in pan.
Beat at medium speed for 2 minutes. Bake in greased and floured 13 x 9-inch pan at 350° for 45 to 50 minutes. Cool in pan 25 minutes.
Mix first 4 ingredients and all the spices. Heat to boiling point. Remove from heat and add about 2 cups flour; let cool, then add the eggs. Add the baking powder and baking soda to a cup of flour and add to mixture. Blend well with wooden spoon. Put in refrigerator to cool completely. Knead in more flour as needed until mixture is fairly hard and no longer sticks. Roll out with rolling pin as thin as possible and use cookie cutters to cut into shapes. Bake at 450° until done.
Mix all ingredients. Roll in small balls (about the size of a grape). Bake on ungreased cookie sheet at 350° for 12 to 15 minutes until lightly browned. When cool, roll in powdered sugar.
Step 1: In a large skillet, containing 2 tablespoons hot olive oil, saute onion, garlic and chuck, stirring occasionally until meat is no longer red (about 5 minutes). Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar. Bring to boil, stirring with wooden spoon.
Cream butter, sugar and egg. Add flour and flavoring and mix well. Make into small balls and push hole in ball. Put 1/2 tsp. jelly and half a pecan in each hole and press down a little. Bake in an ungreased pan.
In a medium bowl, combine cornmeal, flour, baking powder and salt; mix well. Add the milk, egg and onion. Stir just until moistened. In a deep-fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry for 2 to 2 1/2 minutes or until golden brown. Drain on paper towels. Yields 4 to 6 servings.
Mix all ingredients together. Put in greased and floured loaf pan. Bake 1 hour at 350° or until done.
Combine apples, celery and walnuts. Blend together mayonnaise, sugar, lemon juice and salt. Whip cream. Fold into dressing mixture of mayonnaise. Gently stir dressing mixture into apples. Chill. Garnish with frosted grapes.
Mix ingredients and beat for 3 minutes, then pour over base. Bake at 350 for 40 minutes. Cool 1 hour before cutting.
Put batter in pan and cover with two boxes of berries or canned cherries or any fruit. If a bland fruit is used, add lemon juice to taste. Mix sugar (1 cup) and boiling water and pour over fruit. Bake at 350° for 1 hour.
Preheat oven to 375°. Combine chicken and 2 tablespoons cheese. Separate dough into 8 triangles. Place 2 tablespoons chicken mixture on wide end of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. In a medium saucepan, combine soup, milk and 1/4 cup cheese; heat until cheese melts. Pour half of soup mixture into ungreased 8 or 9-inch square baking dish. Arrange filled crescents over hot soup mixture. Bake for 20 to 25 minutes, or until golden brown. Sprinkle with remaining 2 tablespoons cheese. Return to oven for 5 to 10 minutes, until cheese melts. Serve with remaining sauce. Serves 4 to 5.
Sift cake flour, soda, salt and cinnamon together. Beat sugar, oil and eggs in mixer bowl until smooth. Add flour mixture; beat well. Stir in pecans and carrots. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 40 minutes or until cake tests done. Cool. Spread frosting over cooled cake. Yield: 15 servings.
Preheat oven to 425 degrees. Grease a 13x9 baking dish. Brown hamburger, add taco seasoning. Mix cornbread according to directions. Add mexicorn or whole kernel corn. Pour 1/2 cornbread mixture into pan. Pour browned, seasoned hamburger on top. Pour 1 can cream style corn on top. Add shredded cheese, sprinkle evenly on top. Add remaining cornbread mixture. Cover the top evenly. Bake at 425 degrees for 20 min. until well browned. Cool 10 min. This is good with Spanish rice.
Cook raisins 5 minutes. Mix sugar and cornstarch. Add to raisins. Cook until thick, about 5 minutes. Remove from heat and stir in remaining ingredients. Bake between 2 crusts for 30 to 35 minutes at 425°.
Rinse beans in a and let stand for about 10 minutes (almost dry). Combine with remaining ingredients and refrigerate for 3-4 hours.
Boil sugar and syrup long enough for the sugar to melt good. Remove from heat. Add peanut butter and stir until dissolved good, the add corn flakes and stir until mixed well through the cornflakes. Put by spoonful on buttered plate and let cool.
In a bowl, combine brown sugar, butter, and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder. Add to egg mixture. Stir in walnuts. Pour into greased 9 inch square baking pan. Bake at 350° for 30 minutes or until knife comes out clean. Cool.
Put instant pudding and milk in bowl and stir until thick. Add Cool Whip. Butter a 13 x 9-inch dish. Line with whole graham crackers. Pour pudding on top. Repeat with crackers and pudding. Have crackers on top.
Divide dressing into 3 portions. Boil chicken, cool, and remove from bones; break in pieces. Melt 1/2 stick margarine in 9 x 13 x 2-inch dish. Sprinkle light coat of Pepperidge Farm dressing over margarine. Add 1/2 of chicken pieces in a layer. Add can of chicken soup mixed well with 1 can chicken broth; pour over chicken. Cover with Pepperidge Farm dressing. Add other 1/2 of chicken. Add can of cream of celery soup mixed with 1 can chicken broth and pour over chicken. Cover with Pepperidge Farm dressing. Put remaining margarine in patties on top dressing. Bake at 350° for 45 minutes.
Mix all ingredients; sprinkle with Parmesan cheese and bake at 350° for 25 minutes, covered, and then for 15 minutes, uncovered. Serves 6 to 8 people.
Sprinkle chicken with salt and pepper. Brown in a skillet in butter. Place in 13 x 9 x 2-inch baking pan. Saute onion and celery in drippings until tender. Add cranberry sauce and barbecue sauce. Mix well. Pour over chicken. Bake uncovered at 350° for 1 1/2 hours, basting every 15 minutes.
Pour lemonade into blender. Use lemonade can and add half and half and vodka. Add other ingredients.
Amount of steak, onion, and pepper depends on amount of servings you are making. Stir fry steak in oil in dutch oven or large electric frying pan. Remove. Stir fry onion and pepper. Return steak to peppers and onions. Mix cornstarch, water, and soy sauce in a cup. Set aside. Heat water and bouillon cubes in microwave about 4-5 minutes, until bouillon cubes are dissolved. Add to steak, peppers and onions. Let simmer. Just before serving, pour in cornstarch mixture and stir until it thickens. Serve over rice.
Combine flour and sugar in a bowl. Heat butter, Coke and cocoa to boiling and pour over flour mixture. Mix thoroughly. Add eggs, buttermilk, soda and vanilla. Beat well and add marshmallows. Batter will be thin with marshmallows floating on top. Bake in a greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes. Ice while hot.
Pour soup into casserole, add milk, chicken, peas and 1 cup potato chips. Stir well,	sprinkle top with remaining potato chips. Bake at 375° for 25 minutes. Freezes well.
Beat together first four ingredients. Add fruits; add rest of ingredients and stir gently until just blended. Bake in 2 well-greased loaf pans at 350° for 1 hour. Cool ten minutes before removing.
In screw-top jar, combine tomato bisque soup, vinegar, oil, sugar, mustard and Worcestershire sauce. Cover jar and shake well. In a large salad bowl, layer 1/2 lettuce, 1/2 chunk-style ham, 1/2 shredded Mozzarella, 1/2 sliced mushrooms and 1/2 of the croutons. Repeat layers using the remaining 1/2 of ingredients. Drizzle some soup mixture atop salad and toss. Put remaining soup mixture in serving bowl and put on table. Makes 6 servings.
Combine all in a 6-inch square of cheescloth. Gather corners together to form a bundle. Tie with string. Place in a small kettle or pan with water. Boil to send fragrance of Christmas spice through the house.
Cook bacon in skillet. Remove bacon. Dice peppers and onion. Fry mushrooms, diced onion and diced peppers in bacon grease. Remove all ingredients and save remaining grease. Flour liver; season with salt and pepper and fry in bacon grease. When done, turn to low heat. Spread bacon, crumbled or whole, on top of liver. Spread mushrooms, peppers and onion over liver and bacon. Sprinkle generously with grated Mozzarella cheese. Cover with lid and let cheese melt, about 15 to 20 minutes.
Grease a 10-inch baking dish. Line bottom with potatoes. In saucepan, heat soup and water, stirring until smooth. Stir in cheese; melt. Add sausage over potatoes. Pour soup and cheese mixture over top. Bake at 350° for 55 minutes.
Layer cream cheese or cream cheese and butter beaten together in mold lined with dap cheese cloth with mixture of basil, oil, nuts and Parmesan. Unmold. Serve with crackers.
Beat eggs. Add flour to sugar. Mix well into egg mixture. Add remaining ingredients. Pour into a 9-inch unbaked pie crust. Cook at 300° about 45 minutes or until center of pie doesn't shake.
Roll beef in flour. Brown in oil in Dutch oven. Add onion, garlic and salt. Saute. Add beer, mushrooms, carrots and bay leaf. Cover and simmer slowly 2 to 2 1/2 hours. Add potatoes and peas last 1/2 hour.
Heat oven to 400°. Grease cookie sheet. Stir all ingredients together well. Drop by rounded teaspoonfuls about 2 inches apart. Bake 10 to 12 minutes.
Cook bacon and hamburger in stew pot. Add water to cover vegetables and meat (green beans, diced potatoes, sliced carrots, whole kernel corn, onions, diced tomatoes). These are canned, drained vegetables with exception of the tomatoes. Cook until flavors blend together. You want a lot of juice. Serve hot with hot sauce, if desired. Next day more vegetables can be added.
Mix cottage cheese, grated cucumbers, onion, salad dressing, season to taste, salt and red pepper. Dissolve jello in hot water; cool. Add to cottage cheese mixture. This amount fills small mold. Put layer of jello in cold; let thicken slightly, then lay slices of cucumber overlapping in jello mixture. Put back in refrigerator until firm. Pour cottage cheese mixture over cucumber slices; return to refrigerator until firm.
Combine gelatin, sugar and salt. Add egg yolks and milk. Cook and stir over medium heat until mixture comes to a boil. Remove and add peanut butter; stir until smooth. Chill until thickens and is partially set. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar and beat until stiff peaks form. Fold in peanut butter mixture; fold in whipped topping. Put in crust; chill until firm.
Combine first four ingredients. Top with olive oil and balsamic vinegar. Season to taste with garlic salt and pepper. Yummy!
Mix well the first 5 ingredients, then chill. Shape into small logs (if mix is too hard, lightly sprinkle with water). Put logs in freezer for 20 minutes. In top of double boiler, melt the chocolate chips, paraffin wax and chocolate squares. Use low heat. Dunk logs in chocolate and place on wax paper, then refrigerate. When hardened, place in cookie container and use layer of wax paper in between.
Mix 1 cup flour and Crisco with fingers to consistency of coarse cornmeal. Add 2 tablespoons milk and mix well. Knead on floured cloth until smooth. Roll into thin crust. Bake at 350° until brown about 10 minutes.