HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, onion and drain. Mix together with half jar enchilada sauce. Layer tortillas (3) in baking dish, meat mixture and pour jar of enchilada sauce over top of meat. Sprinkle grated cheese over top. Add another layer of 3 tortillas and pour 1/2 jar enchilada sauce over tortillas. Sprinkle rest of grated cheese. Bake at 350° for 20 minutes to 25 minutes.
Cook all ingredients except mayonnaise on medium heat, stirring often until thick. Cool completely. Add mayonnaise. Pour dressing over cold cooked macaroni.
In a medium bowl, stir first five ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover and chill. Makes about 3 1/2 cups.
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt.; add to creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Makes about 6 dozen cookies.
Mix 1/2 cup butter and graham cracker crumbs with powdered sugar. Mix well and put in bottom of cake pan. Let set 10 minutes, then pour in sliced bananas, pineapple, Cool Whip, nuts and cherries.
Clean mushrooms and trim mushroom stems. Cut mushrooms in half or one quarter the larger ones. Heat oil in a large skillet. Add all ingredients (except parsley for garnish). Simmer the mixture for 2 to 3 minutes. Remove from heat, cover and let mushrooms cool in liquid.
Squeeze lemons. Remove seeds. Mix sugar, 2 cups hot water and lemon juice until sugar dissolves. Finish filling gallon container with cold water.
Layer raw rice, corn, onion, green pepper, tomato sauce and water, then add ground chuck (raw), tomato sauce, water and bacon. Bake, covered, 45 minutes to 1 hour, then uncovered 15 minutes more. This is something like Spanish rice.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned. Drain off excess fat. Add next 4 ingredients. Heat to boiling. Cover and reduce heat. Simmer 20 minutes. Add peas and pimento, cover and simmer 5 to 10 minutes longer. Taste for seasoning. Some salt and pepper may be needed, depending on seasonings in sausage. Serves 6 to 8.
Boil celery 8 minutes, drain and mix with soup, pimentos and chestnuts. Pour in casserole. Sprinkle with onions and cashews. Bake at 350° for 45 minutes.
Preheat oven to 425°. In a heavy skillet, brown and crumble sausage. Remove meat and drain well. Line a greased 9 x 13-inch baking dish with crescent roll dough. Press edges together to seal. Sprinkle the sausage and grated cheese over the dough.
Dissolve yeast in water. Stir in 1/4 cup white sugar, salt, 2 tablespoons oleo, egg and 2 cups flour. Beat until smooth. Work in remaining flour until dough is easy to handle. Place into greased bowl. Turn greased side up and cover tightly. Refrigerate 1 hour or up to 4 to 5 days.
Slice carrots. Cook and drain. Melt butter in skillet. Add onions. Saute. Add flour, salt and mustard. Stir well. Add milk. Stir until thick and smooth. Layer carrots and cheese in 2-quart casserole. Pour sauce over carrots. Mix well. Cover with bread crumbs. Bake at 350° for 25 to 30 minutes.
Saute onion in 1/2 stick butter. Add 1 tablespoon of flour. Mix vegetables, cheese, sour cream and sauteed onion.
Preheat oven to 350°. Place ingredients in casserole. Bake 30 minutes.
Mix together sour cream, cream cheese, and sugar. Sprinkle with brown sugar and chopped walnuts. Use grapes with toothpicks to dip.
Mix Rice Chex, coconut, pecans, sugar and margarine well. Put 2/3 of mixture in a 9 x 12-inch cake pan. Top with softened ice cream. Put remaining topping on. Freeze until firm. Take out 5 minutes before serving.
Prepare noodles according to directions on box. Saute shrimp or chicken with butter, salt, pepper, garlic and mushrooms. Add cooked vermicelli. Toss with Parmesan cheese.
Blend cheese and margarine. Add flour, pepper and mustard. Mix by hand, kneading into firm ball. Add pecans and cereal. Blend well. Roll into small balls and flatten on a well-greased, floured baking pan. Bake at 350° for about 15 minutes or until firm and lightly brown around edges. Makes about 7 dozen. Will keep for several weeks.
Beat eggs until light. Add shortening, sugars and peanut butter. Cream until light. Add salt, vanilla, soda and flour. Blend well. Pinch off pieces of dough (about size of walnut). Press with fork or glass.
To Cook By Microwave: Heat oil in 12 x 8-inch dish at High 2 minutes. Stir in beef, garlic and ginger. Cook at High 3 1/2 to 4 1/2 minutes; stir twice. Add broccoli. Cover with plastic wrap. Cook at High 5 to 6 minutes or until broccoli is tender-crisp; stir once. Blend cornstarch with broth, sherry and soy sauce until smooth. Stir into beef mixture. Cook at High 3 to 4 minutes or until sauce is thickened. Stir once. Yield: 4 servings.
Crumble Oreo cookies on bottom of 13 x 9-inch pan in thin layer. Slice soft vanilla ice cream, then push into cookies. Pour hot fudge (whole jar) over ice cream, then layer walnuts, then layer Cool Whip on top. Freeze it, then enjoy! Best if made night before.
Blend cream cheese and mayonnaise. Add dressing mix. Blend. Add dill. Spread on bread slices. Score cucumber lengthwise with a fork, then slice thin. Place one slice of cucumber on each slice of mixture/bread. Sprinkle with dill weed and paprika for color.
Place cucumber in bowl. Sprinkle with salt; add vinegar and water to cover cucumbers. Let stand 30 minutes in refrigerator and drain well. In small bowl, combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or it will hold well until served. Serves 8 (1/2 cup) servings.
Mix all ingredients together. Pour into pie crust. Bake at 350° for 45 minutes.
Bake potatoes ahead of time; undercook, you do not want them as soft as you would for eating.
Drain marinade from one jar of artichokes into a frying pan. (Discard marinade from second jar.) Chop artichokes in food processor and set aside. Saute onion and garlic in the frying pan until limp (about 5 minutes).
In a large pot, put grits in 3 cups boiling water. Cook over low heat until very thick. Remove from heat and add butter. Stir until melted. Add salt and pepper. Stir eggs into milk. Add to grits and mix well. Add grated cheese. Pour into a deep 3-quart greased casserole and bake in a 350° oven, uncovered, for 40 to 50 minutes. Serves 6.
In a large bowl, mix flour, baking soda, salt and sugar, being sure that baking powder is well blended. Stir in the Raisin Bran, then the shortening, eggs and buttermilk. Store in a tight container in the refrigerator. Bake in greased muffin pans as desired at 400° for 15 to 20 minutes.
Brown chicken; place in a 13 x 9-inch pan. In a skillet (used to brown the chicken), add the soup and one soup can of water; bring to a boil. Slowly add wine while stirring. Simmer. Add other ingredients while stirring. Pour over chicken. Cover with foil. Cook for 30 minutes at 375°. Uncover and cook for another 45 to 60 minutes. Serve over rice.
Cream butter and sugar until light. Beat in eggs and vanilla. Sift together dry ingredients; stir in nuts. Add to creamed mixture. Using teaspoon, drop on ungreased cookie sheet. Bake at 375° for about 10 minutes. Yields approximately 4 dozen. One cup chocolate chips may be added (optional).
Mix pudding mix with milk. Whisk in cake mix; stir in chocolate chips. Pour into greased 15x10x1 pan. Bake at 350 for 30-35 minutes.
Heat bread according to package directions. Slice horizontally in half. Combine mayo, mustard, olives and onion. Spread on bread. Layer the beef and cheese on bottom half of bread. Cover with bread top. Cut into 4 pieces. Bake at 400° for 20 minutes.
Pour condensed milk and beverages into ice cream freezer container. Process according to manufacturer's directions. Makes 2 quarts.
Cream shortening and sugar. Add well beaten egg yolks. Dissolve soda in milk; add alternately with flour which has been well sifted. Fold in beaten egg whites and blackberry juice. Bake in oven at 350°. Bake in layers or tube pan.
Mix well. Put into a 9 x 13-inch pan. Bake at 350° for 45 minutes.
*May substitute 1/2 cup grated processed cheese with dash of Worcestershire sauce.
In a bowl, mix all together and mash. Chill and serve with crackers or party size bread. Makes about 1 1/2 cups.
Grate cheese. Allow oleo and cheese to soften at room temperature. Mix in rest of ingredients. Make strips with cookie press on ungreased cookie sheet. Bake at 300° for 20 minutes.
In skillet, over medium heat, melt margarine. Add shallots. Saute for 1 to 2 minutes. Add mushrooms. Saute for 3 to 4 minutes. Remove vegetables; keep warm.
Mix together sugar and cornstarch. Add water slowly. Cook over medium heat until thickened, stirring constantly. Remove from heat and add Jell-O and strawberries. Cool. Pour into baked pie shell and chill.
Soak the beans in cold water to cover for 12 hours. Drain and place in a saucepan with bacon fat and bay leaves. Add the water and simmer for 1 hour.
Cut turkey into stir-frying sized strips. In skillet over medium high heat in hot oil, cook turkey 10 minutes or until browned; remove. Pour off fat. In small skillet, combine soup, orange juice, honey, mustard and pepper. Heat to boiling. Return turkey to skillet. Cover and cook over low heat 5 minutes, stirring often. Serve with rice. Makes 4 servings.
Put cereal into a large bowl. Butter a 9 x 13 dish or pan. Melt 5 cups marshmallows, corn syrup, margarine and chips in a 3-quart pan over low heat, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal. Mix quickly until cereal is completely coated with chocolate. Stir in the other cup of marshmallows. Press mixture evenly in buttered dish or pan with buttered back of spoon. Let cool before cutting into squares.
Place pie filling in a blender; cover and process until the apples are in 1/4-inch chunks. Pour into a mixing bowl; add dry cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13 x 9 x 2 baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool and then cut. Makes 12 to 15 servings.
Preheat oven to 400°. In large plastic bag, add all ingredients. Close bag and shake, coating all potatoes. Empty bag into a shallow baking pan (spray pan). Bake, stirring occasionally, 40 minutes or until potatoes are tender. Garnish with fresh parsley if desired.
Mix all ingredients well and place in airtight container. Put amount of mix in a cup of hot water to taste.
Heat olive oil in a large pot. Add onion and garlic and saute on medium heat until onion begins to soften, about 2 minutes. Add liquid and bring to a boil. Turn heat to simmer and add parsley, salt and pepper. Slowly, in a thin stream, add cornmeal (sifting is even better). Stir constantly until thick. As cornmeal begins to pull away from sides of pan, add Blue cheese and Worcestershire sauce. Continue stirring to mix in the cheese. Total cooking should be about 20 minutes. Pour into greased 11 x 15-inch pan and spread evenly. Let rest 15 minutes. Cut into squares, diamonds or cutter shapes, if desired. Serve warm. Can be made ahead and reheated quickly under the broiler.
Combine all ingredients except paprika and lettuce. Toss gently. Cover. Chill in refrigerator. Serve on lettuce. Sprinkle paprika.
Brown beef and onion. Salt and pepper meat to taste. Place all ingredients in a soup pot or crock-pot. Flavor to taste. Cook until all raw vegetables are tender.
In heavy skillet, brown hamburger with garlic and bell pepper; drain off all fat. Add cheese (reserve 1/2 cup), tomato sauce and brown sugar. Simmer 10 minutes. Add kidney beans, drained. Place in 1 1/2-quart casserole; sprinkle with 1/2 cup cheese. Bake 20 minutes at 350°.
In large bowl, mix together meat, crumbs, onion, eggs, parsley and salt. Shape into 1 inch balls. Heat oven to 350°. In large skillet, brown meatballs in margarine; drain. Place in 13 x 9-inch baking dish. Stir together jelly and barbecue sauce; pour over meatballs. Bake 30 minutes, stirring occasionally. Makes approximately 6 dozen. Recipe may be made ahead. Cover; seal and freeze. When ready, place in refrigerator 6 to 8 hours. Uncover; bake 1 hour, stirring occasionally.
Mix the last 6 ingredients together. One and 1/4 hours before serving, cut onions, potatoes, carrots and eggplant in half and place in boiling water. Let simmer for 15 minutes or until all vegetables are tender. Add mushrooms, yellow peppers and asparagus to precooked vegetables. Pour wine mixture over vegetables in bowl. Prepare grill for barbecuing. Place half the vegetables on grill, occasionally adding wine mixture until vegetables are browned and tender. Repeat with remaining vegetables. Place on a large platter and pour remaining wine mixture over vegetables. Makes 8 servings.
Saute onion, carrots and cabbage in hot butter. Remove from skillet. In same pan, brown meat and lower heat. Drain meat. Stir in water, gravy mix, parsley, salt, savory and pepper. Cover and simmer 5 minutes. Add to vegetables.
Mix all ingredients well in a bowl and pour into unbaked pie shell. Then add pecans. Bake 45 minutes at 325°.
Combine apples and yams; pour into a shallow baking dish. Mix remaining ingredients; spoon over entire casserole. Bake, uncovered, in a preheated 350° oven for 40 to 45 minutes. Baste the yams and apples occasionally with the syrup in the casserole. Serves 6.
Place apples in large mixing bowl; add sugar and let stand 20 minutes. Beat eggs lightly and add to sugar apple mixture. Sift flour, salt and soda and add to apples, alternating with oil. Grease and flour pan. Bake in 350° oven for 1 1/2 hours.
Sift together flour, salt, soda and spices; set aside. Beat egg; gradually add sugar and mix well. Stir in butter. Add dry ingredients.
In a small saucepan over low heat, melt butter in olive oil and lime juice, thyme, lime peel, garlic, salt and pepper. Place chicken on a greased broiler pan. Brush with sauce. Broil, basting frequently. Have broiler pan 6 to 7 inches from the heat for 15 to 20 minutes on each side or until chicken juices seem clear. Serves 4 to 6.
Collect corncobs. Cover with water and boil slowly for 1/2 hour. Remove corncobs and drain juice. Add Sure-Jell to the juice and bring to a hard boil. Add sugar slowly and bring to a hard rolling boil; boil for one full minute. Pour into jelly jars and skim foam off the top. Pour hot paraffin to cover and store.
Melt 1/4 cup (1/2 stick) of margarine in a 9 by 13-inch baking pan. Combine flour, sugar, milk, salt, and baking powder to form a batter. Pour the batter over the melted butter. Stir to mix. Spoon the fruit onto the batter. Bake 350 degrees for 30 to 40 minutes.
Brown chicken in peanut or vegetable oil. Add sliced zucchini and sliced mushrooms. Sprinkle with sesame seed. Add about 1/3 cup of	soy sauce and simmer for 10 to 15 minutes. Serve with rice and fruit salad. Serves 4.
Preheat grill to medium heat. In small dish, combine cumin, salt and red pepper. Wash hands. Rub spices and 1 tablespoon oil onto chicken. Wash hands.
Sift cocoa with 1/3 cup sugar. Add milk gradually and stir until smooth. Combine shortening, salt and vanilla. Add 1 cup sugar gradually and cream thoroughly. Add eggs one at a time, beating thoroughly after each egg. Add soda to flour and sift 3 times. Add flour mixture to creamed mixture alternately with cocoa mixture, mixing after each addition until smooth. Pour into 2 (9-inch) layer pans. Bake in a 350° oven for 25 minutes.
Spray medium-large pot with Pam. Saute onion and garlic until soft. Add chicken pieces; cook, but do not brown. Season with oregano and salt. Add green chiles, beans and potatoes. Bring to heavy simmer. Add white pepper. When potatoes are soft, mash to desired consistency. Makes 4 servings.
Cream shortening. Add sugar gradually and mix well. Add beaten eggs and vanilla. Stir in sifted soda, salt and flour. Add oats. Form small balls and bake at 375° for 10 to 15 minutes.
Prepare and bake cake using directions for 13x9 cake pan. Pierce cake several times with handle of a wooden spoon. Mix caramel topping and condensed milk in a bowl. Pour over cake. Sprinkle with half the candy bar crumbs. Spread whipped topping over cake and sprinkle with remaining crumbs. I drizzle caramel and chocolate syrup over the top. Chill until serving time.
Dry ham on paper towel as well as the pickles. Spread cream cheese on ham. Roll pickle with ham. Slice pickles up.
Stir together flour, baking powder and soda; then set aside. In large bowl combine apple, sugar and coffee crystals. Let stand 5 minutes, stirring once. Add egg and oil. Mix well. Stir in flour mixture just until combined. Fold in nuts.
Stir all together and refrigerate 2 hours before serving. Keeps good in refrigerator for a week, if lasts that long.
Preheat oven to 350°. Cook	the spinach following package directions. Drain	well. (Take in hands and squeeze out excess water.) In a large bowl, mix together the spinach, both cheeses and egg. Stuff mixture into uncooked manicotti shells. Spread 1 cup spaghetti sauce and the water in a 13 x 9 x 2-inch baking dish or larger to hold all of the shells. Arrange the stuffed shells in the sauce-water, making 1 layer. Completely cover with	the remaining sauce. Bake at 350° for 50 or 60 minutes until shells are done.
Beat eggs well. Add sugar. Beat in oil. Mix all dry ingredients together and add alternately with milk. Do not overmix. Fold in nuts and blueberries. Bake 1 hour at 350° or until tests done. Use 9 1/2 x 5 1/2-inch bread pan or 8-inch square pan. Square pan will bake in 40 to 45 minutes.
Mix flour and baking powder; cut in butter. Add sugar, almonds, eggs and all other ingredients except apricot jelly. Knead to a smooth dough. Take a spring-form and flatten 3/4 of dough into pan. Spread jelly over dough. Take rest of dough and use rolling pin to flatten dough. Cut about 1/2 inch strips and lay crisscross over jelly. Bake at 325° for about 20 minutes.
Brown beef, onion and bell pepper. Drain fat. Add rice, soups and water. Cook about 30 minutes on low heat. Put in casserole dish and add cheese on top. Bake at 350° for 20 to 30 minutes.
Cream sugar & eggs (one at a time). Add seasonings to flour & mix with creamed sugar. Add oil & mix very well. Add nuts & fold in apples. Bake at 350 for 1 hour in greased bundt pan.
Mix gelatin and pineapple in large saucepan. Heat on stove until gelatin dissolves. (Do not boil.) Allow to cool.
Mix everything together except tortillas. Spread small portion of ingredients onto the uncooked tortillas. Don't spread to the end of the tortilla. Roll up; slice 1 1/2-inch pieces and refrigerate overnight. Pile high and watch them disappear.
Heat oil in heavy pot; slowly saute meat, bell pepper, onion and celery for 10 minutes. Sprinkle with flour and blend in. Add seasoning, tomatoes, tomato sauce and chicken broth. Cook slowly for 30 minutes, stirring frequently. Serve over hot rice. Serves 4.
Melt 1/4 pound oleo. Add steak which has been cut in strips. Add sliced onions, bell pepper and celery. Cook for a few minutes. Add soup and soy sauce. Add pimento and salt to taste. Simmer for 1 1/2 hours. Add cornstarch if not thick enough. Serve over potatoes or rice.
Mix all ingredients well and refrigerate until firm. Shape into a ball. Can be rolled in additional pecans, if desired. Serve with graham crackers.
Crush vanilla wafers. To well beaten eggs, add sugar, vanilla wafer crumbs, coconut, nuts and margarine. Bake 1 hour and 15 minutes at 300°.
Cream first 4 ingredients together. Add flour, baking soda, salt and baking powder. Stir oats, chocolate chips and vanilla. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Mix ingredients in casserole and top with mixture of 1 cup Special K cereal and 1/4 cup slivered almonds, browned in butter. Bake at 325° for 45 minutes. Serves 4 to 6.
Bake cake following box directions. Poke holes in the finished cake. Pour cream of coconut over the cake. Layer the Cool Whip over the cake. Sprinkle with coconut.
Blend sugar and hot water into chocolate. With spoon, beat half of egg into chocolate mixture. Beat in remaining 1/2 egg. Beat in butter, one tablespoon at a time. Blend in vanilla or rum extract. Frosting will be thin. Place bowl in ice water and beat until spreading consistency.
Mix all dry ingredients. Blend with margarine. Add milk and eggs; beat 1 minute. Pour in 2 tablespoons oil in iron skillet. Bake in a 400° oven for 30 minutes, or until well done.
Wash mushrooms, slice and cover them with cold water for 2 hours. Rinse bones and meat with cold water. Add the 1 1/2 quarts water to meat and vegetables. Cook until both are tender. Strain meat and vegetables. Add stock to mushrooms. Simmer until mushrooms are tender. Salt and pepper to taste. Garnish with parsley. Serve with dumplings.
Mix all ingredients well and pour into three pie shells. Bake at 350° for 30 minutes or until crust browns.
Drain fruit well. Mix together with sour cream, marshmallows and coconut. Chill overnight in refrigerator.
Mix beef, crumbs, onion, egg, salt, pepper and 1/2 cup tomato sauce. Form into loaf. Put in 7 x 10-inch pan. Combine all remaining ingredients; pour over loaf. Bake in a 350° oven for 1 hour and 15 minutes.
Beat yolks until light in color. Beat in sugar gradually. Add slowly the liquor chosen. Beat constantly. Let stand 1 hour. Beat 2 to 4 cups liquors and the whipping cream. Refrigerate, covered, for 3 hours. Fold in egg whites. Sprinkle with nutmeg.
Brown pork chops. Place in a baking dish. Combine ketchup and 1/2 the Coke. Mix well. Spread over meat. Pour rest of Coke around the meat (not on it). Cover and cook at 350° for 1 hour.
Beat yolks until light. Add both salts, pepper, parsley, shallots and flour. Beat until thoroughly blended. Beat egg whites together with wine until stiff but not dry. Carefully fold whites into yolk mixture. Grease three 8-inch pie plates. Divide egg mixture between them. Bake at 350° for 15 minutes, or until set.
In food processor, chop nuts and garlic very fine. Add herbs, parsley and oil and process until just blended, about 30 seconds. This pesto can be added to marinades for grilled foods or used as a topper for hot pasta or boiled potatoes. Try it on grilled sandwiches in place of mayo.
Cream sugar and shortening. Add eggs, then add flour, salt and milk. Add chocolate and vanilla. Add red food coloring, if desired. Bake 30 to 35 minutes at 350°.
Mix flour, shortening, salt and sugar together with fork. Mix egg, vinegar and water together and add to dry ingredients. Mix to size of peas, roll into 2 balls. Wrap in wax paper and chill for 30 minutes in freezer. Lay out between 2 sheets of wax paper and roll out, or leave in freezer until needed.
Mix all ingredients well; place in loaf pans. Bake at 350° for 1 hour until done.
Mix together shortening, 1 cup sugar, vanilla, apple, flour, baking powder, soda and salt. Shape into balls and roll in mixture of 4 tablespoons of sugar, nutmeg and cinnamon. Flatten with fork or bottom of glass. Bake at 350° for 10 minutes or until lightly browned.
Melt 1/2 stick butter and brown onion and chicken. After browning, add water to cover chicken 3/4 way. Then simmer for 1 to 1 1/2 hours.
Combine sugar, unbeaten egg whites, water and cream of tartar and salt in upper part of double boiler.
Melt butter in pan. Add string beans and mushrooms. Chop garlic and onion. Add white wine and cheese. Add salt, pepper and oregano to taste. Simmer until string beans are tender. Serves 6 to 8.