HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook garlic and onion in oil until tender, but do not brown. Stir in flour and broth until smooth. Add chilies and tomatoes; simmer 5 to 10 minutes. Dip tortillas, one at a time, into simmering sauce. Remove when soft and place a large spoonful of cheese on each. Top with a little sauce and roll. Place in a shallow 9 x 13-inch baking dish, seam side down. Pour remaining sauce over and around . Bake at 350° for 15 minutes or until cheese melts. Garnish with avocado, green onion and sour cream.
Combine flour, salt and pepper. Dredge meat in flour mixture. Brown slowly on all sides in hot fat. Add remaining ingredients. Cover and simmer 35 to 40 minutes. Makes 4 servings.
Cook in crock-pot on low heat for 14 to 15 hours. Can be frozen or canned in a hot water bath. Makes 4 pints.
Mix tomato, onion, cucumber, radishes, cilantro and peppers. Squeeze lime juice over; add salt to taste. Serve immediately or refrigerate. Makes 2 cups.
Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5 - 6 hours or until beef is tender. Remove meat from broth; thinly slice or shred and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Combine sugar, syrup and butter or honey. Add eggs, pecans, coconut and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45 minutes.
Brown meat in shortening till red disappears. Add onion, tomatoes, steak sauce, ketchup, green peppers and simmer 30 minutes. Cook spaghetti. Combine spaghetti and beef mixture in large greased baking dish and season to taste. Fold in soup and sprinkle cheese on top. Bake at 350° for 30 minutes until top is brown.
Cream together the cream cheese, sugar and vanilla and set aside. Place 1 vanilla wafer cookie in the bottom of a paper baking cup. (The foil ones look very nice.) Place 1 1/2 tablespoons or so of the cream cheese mixture in each cup. Bake at 350° for 20 minutes. Remove from oven and cool. When cool, top with any flavor pie filling mixture and whipped topping. Sprinkle chopped nuts on top, if desired. Makes 18 to 24.
Peel and slice eggplant. Place half the sliced eggplant in a shallow oiled baking dish. Chop the tomatoes and spoon half (with juice) over eggplant. Place half the onion and green pepper slices over tomatoes. Season with spices and a sprinkle of cheese. Repeat with remaining vegetables. Season and drizzle with a little olive oil. Cover top with crumbs and Parmesan cheese. Cover and bake at 350° until vegetables are tender.
Cook carrots; drain. Cook onions in butter. Add flour, salt, mustard and milk. Stir until thickened and smooth. Add salt and pepper. In a 2-quart casserole, arrange layers of carrots and cheese ending with carrots. Pour sauce over all. Top with crumbs. Bake at 350° until golden brown, 35 to 40 minutes.
Cream together the shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Roll out and cut with cookie cutter (flour or powdered sugar may be used for rolling). These cookies can be iced for all occasions.
Mix first four ingredients well; add butter and cook over low heat until it begins to thicken. Pour beaten eggs slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate. When dressing is cold, layer in cold bowl with peanuts and sliced bananas. Chill 1/2 hour.
Beat cream cheese. Add eggs, sugar, and 1/2 teaspoon vanilla. Beat until smooth. Pour into greased 1 1/2 quart dish. Bake at 350° for 35-45 minutes, or until golden brown and cake is completely dry-looking on top. Cool 15 minutes. Blend sour cream, sugar, and remaining 1 teaspoon vanilla, spread evenly on cake. Bake at 350° for 10 minutes. Cool. Thaw strawberries and serve over cake.
Sprinkle chicken with salt, pepper and paprika on both sides. Lightly brown chicken in oil in frypan. Remove chicken from pan and saute bell pepper and onion. Add tomatoes, sugar, garlic powder and basil. Return chicken to pan and cover. Cook on medium heat until chicken is done. Serve over noodles.
Pour milk in a large bowl; add Jell-O pudding mix. Beat until well blended; let sit 5 minutes. Stir in Cool Whip and 1/2 the cookies.
Preheat oven to 350°. Line cupcake pans with liners and place a vanilla wafer on the bottom of each. Mix cream cheese, sugar, eggs and vanilla until smooth. Spoon into cupcake liners. Bake 15 to 17 minutes. Do not brown. Makes 1 dozen.
Saute chicken and onions with thyme in margarine in large skillet until lightly browned, about 5 minutes. Add cornstarch; stir until blended. Stir in broth, milk, green beans, carrots, rice, salt and pepper. Bring to full boil, stirring frequently. Simmer, covered, until rice is cooked, about 20 minutes.
Cream the butter, sugar and eggs. Sift all dry ingredients. Add to creamed mixture. Soak fruit and nuts in the cup of wine. Add to mixture. Put in loaf pans lined with heavy brown paper which has been greased and floured. Bake in oven about 3 hours...Leviticus 2:4.
Empty carton of plain yogurt into cheesecloth and suspend over a large bowl in the refrigerator overnight. The next day, you can use plain or added soup mix for a dip or lemon juice and honey for a salad dressing or only honey for a spread on toast.
Cut cheese into Bisquick; add milk. Roll as for pastry (thin). Cut tiny rounds; spread deviled ham between 2 rounds. Bake in a hot 425° oven for 12 to 15 minutes.
Puree the fruit with the grape juice and ice in the work bowl of a food processor or blender. Combine in a pitcher with seltzer. Serve in 12 ounce glasses filled with ice. Squeeze a wedge of lemon or lime into each glass. Makes four servings.
Mash potatoes with potato masher. Combine remaining ingredients and mix well with potato masher.
Mix dry ingredients. Add onions and peppers. Stir in buttermilk and eggs; mix well. Add creamed corn and oil. Stir, then add cheese. Bake at 425° for 25 minutes.
Dissolve lye in hot water; let cool. Melt down beef fat; slowly pour lye mixture into melted fat. Stir steadily until cool; pour into boxes dipped in cold water. When cold and set, cut into bars.
Combine vegetables in	a salad bowl. Mix sugar, salt, pepper, vinegar and mayonnaise. Just before serving pour over vegetables and toss. Do not add dressing ahead of time.
Mix sugar, milk and butter. Boil 1 minute. Add remaining ingredients. Drop by teaspoonful on cookie sheet and chill.
Boil water with onion. Add dashinamoto and saimin soup mixes. Diagonally chop vegetables. Add carrots and broccoli stalks. Add sesame oil and garlic. Simmer for a few minutes, then add broccoli tops, fish cake and saimin noodles. Serve with egg rolls or wonton.
Heat oven to 375°. Separate dough into 4 rectangles. Press to form four 7 x 5-inch rectangles, sealing perforations.
Cook chopped bacon in skillet 5 minutes; add onion and cook 7 minutes or until lightly brown. Add squash and remaining ingredients. Cover and simmer 20 minutes or until squash is tender.
Mix all of the above ingredients, except artichokes. For every 2 artichokes, use 1 onion, 1/4 cup cheese, 2 tablespoons oil and 2 cloves of garlic.
Preheat oven to 350°. Bring large pot of water to a boil. Add pasta and cook 8 to 10 minutes. Drain and cool. In large bowl, mix eggs, Ricotta, half the Mozzarella and 1/2 the Parmesan, parsley and pepper. In medium bowl, mix pasta sauce, mushrooms and other half of the 2 cheeses. Stuff shells with Ricotta mixture. Place in 9 x 13 baking dish. Pour sauce mixture over shells. Bake at 350° for 1 hour.
Blend everything except coconut on low for 3 minutes. Pour into greased 9-inch pie pan. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Cream butter and sugar. Add eggs, one at a time. Add vanilla wafer crumbs and milk alternately to creamed mixture. Fold in coconut and pecans. Bake in tube pan 1 hour at 350°.
Addition of a ham bone adds real color and flavor not possible to achieve otherwise. Most Cajun cooks like to boil for a couple of minutes, then let them soak in that same water overnight. In the morning, brown sausage or fat meat first to remove some of the grease. Bring beans to a boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. Beans should become very creamy. Serve over hot fluffy rice.
Mix first 3 ingredients together. Cut in shortening. Add water (consistency of biscuit dough). Roll out dough about 1/2-inch squares. Cut hole in center. Fry in deep fat.
Beat potatoes, cream cheese, sour cream, onions and chilies. Pour into casserole pan. Dot with butter. Cover with slivered almonds and heat at 350° until butter melts. Yummy.
Mix together sugar, cocoa, margarine and milk. Bring to a boil and boil for 1 1/2 minutes. Remove from fire and quickly add peanut butter, vanilla and oats. Spoon out onto waxed paper.
Whip cream; set aside. Whip cream cheese, mayonnaise and sugar. Add pineapple, cranberry and nuts. Fold in whipped cream. Freeze in a 9 x 13-inch Pyrex dish. Serves 10.
Heat oven at 375°. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir in. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. Makes 4 to 5 dozen 2-inch cookies.
Boil broccoli and onion together; drain. Combine remaining ingredients and bake 20 minutes at 300°. Casserole has 6 fat grams.
Brown ground beef; add onion and cook until tender. Place sliced potatoes in casserole dish. Add all other ingredients. Bake covered in 350° oven until potatoes are tender, approximately 1 hour.
Put sliced cukes in bowl. Add salt and let stand for 35 minutes. Combine remaining ingredients and pour over cukes. Refrigerate until time to serve.
Melt red hots candy in water. Add sugar and apples. Cook down until it jells. Cook on medium heat.
Mix together flour, sugar, milk and baking powder. Melt butter in 9 x 13 pan. Pour peaches and juice over batter. Add cinnamon and a little sugar over the top. Bake for 1 hour.
Cut crust off the bread and cube. Grease casserole; spread half of cubed bread on bottom of casserole. Put the browned sausage over bread and half of the cheese, then the rest of the bread. Beat eggs, milk, salt and remaining cheese. Pour over top and refrigerate overnight. Next morning, crumble cornflakes over the top. Drizzle butter and place casserole in a pan with water and bake for 40 minutes at 400° (2-quart casserole). Do not cover.
Cut corn from cob (may use whole kernel frozen or canned corn). Add butter, flour and seasonings. Beat eggs together until light; add to mixture. Pour into a buttered baking dish and bake at 350° for 1 hour or until firm, like custard.
Mix together in bowl first 4 ingredients. When well blended add all the other ingredients and mix well. Drop by spoonfuls on greased cookie sheet. Bake in 400° oven for 8 to 10 minutes.
Combine sugar and mashed potatoes. Slightly beat eggs, milk, melted butter, nutmeg, flour and baking powder. Mix all ingredients together. Deep fry in Crisco oil until golden brown.
Mix lemon juice and Eagle Brand milk. Add strawberries. Beat egg whites and fold in. Layer vanilla wafers and this mixture in pan and top with Cool Whip.
Mix all ingredients. Pour into greased 1-quart baking dish. Bake at 400° for 30 to 40 minutes.
Preheat oven to 425°. Heat garlic gently in olive oil for about 5 minutes. In shallow 9 x 12-inch baking dish, arrange vegetables in alternating layers as follows: Layer half potatoes, zucchini, tomatoes and cheese and sprinkle with herbs and salt and pepper. Repeat. Sprinkle with garlic and oil mixture and bake 45 minutes, uncovered. Serve hot or at room temperature.
Shape into balls and brown in shortening or butter. Place in casserole. Add 1 can mushroom soup and 1 can of water. Add a little flour. A little Kitchen Bouquet may be added. Bake at 300° for 1 1/2 hours.
In saucepan, stir together process cheese spread and salsa over low heat until process cheese spread is melted. Stir in cilantro. Serve hot with tortilla chips or broiled green, red or yellow pepper wedges, if desired. Makes 3 cups.
Sift flour, salt and soda, then mix together with rest of ingredients. Mix well. Put into a well-greased tube pan and bake for 45 to 60 minutes at 325°.
Preheat oven to 350°. Sift together first 5 ingredients. In a separate bowl, beat eggs with a wire whisk. Add sugar and beat until dissolved. Add remaining ingredients, mix well. Pour into 3 greased and floured 9 inch cake pans. Bake 35 - 40 minutes, until done. Cool in pans 10 minutes. Invert onto racks to cool completely.
Combine applesauce, sugar, oil, eggs and milk. Sift together dry ingredients and stir into applesauce mixture and beat well. Fold in pecans. Put in 9 x 5 x 3-inch loaf pan.
Saute bell pepper and onion in butter. Add seasonings and tomatoes. Add steak and let simmer until steak is done. Add mushroom soup. Let simmer. Serve over rice.
Brown floured meat in separate skillet. In slow cooking pot, combine browned beef, bay leaf, Worcestershire, onion, bouillon, pepper, salt, sugar and vegetables. Pour water all over. Cover and cook on low 8 to 10 hours. Turn control on high. Thicken with leftover flour dissolved in small amount of water. Cover and cook on high for 10 to 15 minutes. Serves 6 to 8.
Line baking pan with aluminum foil. Lightly salt and pepper chops. Cover chops with Worcestershire sauce. Broil on 1 side approximately 10 minutes (use top rack in oven). Pour dripping into frying pan. Cover other side of chops with more Worcestershire sauce and brown about 5 minutes. Pour these drippings into pan also and add mushroom soup. Bring this to a boil and add chops. Turn down to a low temperature and simmer for about 30 minutes. Delicious! Use with homemade mashed potatoes.
Mix together first four ingredients and pat into 9 x 13-inch ungreased pan. Bake 12 minutes at 350°. Warm chocolate chips and peanut butter together. Frost bars with this mixture and cut into squares before completely cooled.
Slice each pineapple in half lengthwise. Using a grapefruit knife, carefully remove pineapple from shells. Reserve shells; cut pineapple into chunks. Combine pineapple chunks, watermelon balls, cantaloupe balls, orange sections, grapes and bananas; blend in orange juice. Chill about 30 minutes, stirring occasionally. Serve in pineapple shells. Yield: 6 servings.
Mix all ingredients together, except onions, until well blended. Slice onions into 1/2 inch rounds; separate into rings. Dip onions in batter and deep fry until golden brown.
Combine water and rice and seasoning packets. Bring to a boil. Cover and simmer until liquid is absorbed (about 25 minutes). Transfer to a large bowl. Cover and chill. Add turkey, mushrooms, spinach and onions. Mix well. Blend wine, oil and seasonings. Add to turkey mixture and mix gently. Chill. Add tomatoes before serving. Makes 6 servings.
Place cans in saucepan and cover with water. Boil for 3 hours, making sure water covers cans throughout the boiling process. After 3 hours, set out of water until they become room temperature (when open, should be caramelized). In a 9-inch pie pan, line vanilla wafers. Layer 4 to 5 bananas on top of wafers and cover with Eagle Brand. Top with Cool Whip.
Mix together cocoa and sugar; add margarine and milk. Boil 1 minute; remove from heat. Add peanut butter, vanilla and oats. Stir; drop by spoonfuls on wax paper. Let cool.
Slice venison into thin strips. (Partially frozen meat slices easier.) Remove all fat. Marinate meat in rest of ingredients in a large mixing bowl for 2 to 3 hours in refrigerator (may even be done overnight). Lay strips of meat on wire racks, placing tinfoil under meat to catch drippings. Oven should be set at lowest temperature possible (no higher than 150°). Leaving the oven door open reduces heat even more. Drying time varies on oven and thickness of meat, the norm being from 6 to 8 hours. Meat should bend, "not break."
Beat together well first 3 ingredients. Add eggs and beat until smooth. Pour batter into prepared crust. Bake at 350° for 40 minutes or until center is almost set. Cool and refrigerate 3 hours.
Cut ham into 2-inch pieces and brown lightly on top burner. Place in triple kettle with other ingredients, potatoes (scrubbed but not peeled) on top. Cook in Thermowell with 15 minutes of gas and 1 hour or longer of retained heat.
Put 1/2 of sugar mixture in bottom of dish. Add apples. Cover with remainder of sugar; dot with butter. Cover with pastry. Put in a 425° oven for 15 minutes. Reduce heat to 350° for 45 minutes.
Combine first 10 ingredients and potatoes. Cook over medium heat for about 30 to 45 minutes, stirring occasionally. Stir in sherry before serving.
Heat fat in large skillet having tight fitting cover. Add onion; cook until transparent. Add ground beef, breaking into small pieces. Stir constantly until browned. Add kidney beans, tomatoes (cut in pieces if whole) and spices. Cayenne pepper may be hotter than desired, so starting with less than 1/8 teaspoon may be desirable. Cover; simmer over low heat for about 1 hour, stirring occasionally. Serve hot with rolls or breadsticks. Makes 4 to 6 servings.
You can melt this in microwave. Pour over fruit. Bake at 350° for 1 hour in a large, oblong dish. Refrigerate overnight. Heat a little before serving.
Simmer ingredients for 15 minutes. Use it for barbecue sauce for meat, or put in jar and keep in fridge like ketchup.
Shred cheese and set aside. Brown beef in skillet with onion and cilantro. Add red pepper or chili pepper to season, if desired. Drain beef and set aside.
Cook spaghetti; wash and drain. Let cool. Dice tomato, onion, pepper and cucumbers. Add them to spaghetti; stir well. Add dressing; stir again. Delicious.
In a double boiler, melt chocolate. Add milk, sugar and salt, mixing well. Add tapioca and cook until clear. Stir in vanilla and let cool.
Cut fryer into serving pieces. Steam chicken 20 minutes. This can be done by placing chicken on sieve over boiling water. Cover and allow to steam. Mix salt and pepper into pancake mix. Beat egg and milk together. Dip each piece of chicken, while hot, into egg mixture, then roll in pancake mix until thoroughly coated. Heat fat and fry chicken in one layer until golden brown. Tag the 2 drumsticks "Preacher" and surprise the Pastor or guest clergy at homecoming or special church day. Serve with hot orange marmalade. Serves 4 to 6.
Mix all ingredients and pour into hot greased cast-iron skillet (8-inch). If need large amount, double recipe and use skillet.
Cream the butter and sugar. Add other ingredients. Grease and flour a 13 x 9-inch pan. Bake at 350° for 30 minutes.
Combine butter and cheese; spread on both sides of each bread slice. Sprinkle slices with poppy seed. Place on baking sheet and toast in oven at 350° for 20 minutes, turning once.
Mix all ingredients together. Pour into oven proof dish. Bake at 350 degrees until top begins to brown.
Pour soda mixture over dates. Let cool. Cream butter and sugar; add egg, salt and vanilla. Next add dates and their liquid and nuts. Sift flour with cream of tartar and beat this in last. Add cherries. The batter will be quite thin. Pour into greased glass baking dish; bake at 300° for an hour or until done. Serve in sherbet glasses with a spoonful of whipped cream or any cake sauce.
Saute green pepper and onion in margarine. Add cheese spread and milk; stir until melted. Add remaining ingredients. Mix well. Heat, stirring occasionally. Makes 4 to 6 servings.
Preheat oven to 425°. In bowl, toss cheese, spinach, pimento and onion with flour. Add half and half, eggs, tarragon and salt, then crabmeat. Pour into pastry shell. Bake 20 minutes. Reduce temperature to 325°. Bake 15 minutes longer or until set. Let stand 10 minutes before serving.
The broccoli should be washed, trimmed, broken into small pieces and placed in a medium saucepan. Add the remaining ingredients, except the milk, to the broccoli. Cover, bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 to 15 minutes. Remove from heat; blend at high speed until pureed. Return mixture to saucepan. Stir in evaporated milk; heat to serving temperature. Do not boil. Yields four 1-cup servings with a fat content of 1 gram and 126 calories per serving.
Beat eggs until thick. Add sugar, flour, vanilla, baking powder and salt. Take 1 cup milk and 2 tablespoons butter and heat until scalded. Add to egg mixture. Pour into greased 11 x 14-inch cookie sheet. Bake at 350° for 20 to 25 minutes. Spread with peanut butter right out of oven. Let cool. Melt candy bars. Spread over cake.
Blend eggs, oil, sugar and vanilla, then mix in zucchini. Mix dry ingredients together, then combine with zucchini mixture. Use 2 greased bread pans. Bake at 350° for 1 to 1 1/2 hours. Check after 1 hour.
Mix all ingredients together with hands until it's a soft dough. Press firmly into a 9-inch pie pan, being sure it is patted in evenly. Bake at 400° for 12 to 15 minutes or until it's a golden brown.
Prepare the beets and blend in blender until chopped. Stir sugar, oil, baking chocolate and three eggs together, then blend in beets. Add flour, salt and soda; beat well. Bake in moderate 350° oven in three layer pans. Put together with Chocolate Powdered Sugar Frosting.
Combine tomatoes, garlic, onions, carrots, celery and green pepper in a large Dutch oven or soup kettle. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are soft. Cool. Press mixture through a food mill or fine sleeve. Return juice to Dutch oven; add sugar, salt, pepper and Worcestershire sauce. Bring to a boil. Pour hot juice into clean hot jars, leaving 1/4-inch headspace. Add 2 tablespoons lemon juice to each jar. Adjust caps. Process for 40 minutes in a boiling water bath. Yield: 7 to 8 quarts.
Mix cake mix, eggs, oranges and liquid and oil. Bake in a greased 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool. Remove from pan. Frost with frosting.
Combine all together. Spoon into 2-quart buttered casserole. Bake 1 hour at 350°.
Preheat oven to 350°. Grease a 9 x 13-inch pan. In a bowl, mix everything, except cake mix, pecans and butter. Pour into pan. Sprinkle dry cake mix over top of mixture. Sprinkle pecans over top of mixture. Drizzle butter all over the mixture. Bake for 50 to 60 minutes; the edges will be brown. Good warm or cold with Cool Whip.
Mix 1/4 cup tomato soup with the ground beef. Add the rice, egg, onion, parsley and salt. Shape into meatballs about 1 1/2-inches in diameter. Brown in the shortening with the minced garlic. Blend in the rest of the can of soup and the water. Cover. Simmer about 40 minutes or until the rice is tender, stirring now and then.
Preheat broiler. Meanwhile in medium sized bowl, mix sour cream, crumbled Blue cheese, parsley, mayonnaise, milk, lemon juice and salt to taste. Cover and refrigerate.
Place vegetables in bottom of crock-pot. Add meat. Mix remaining ingredients and pour over meat and vegetables. Cook on low for 10 hours or high for 4 hours.
Mix first 11 ingredients thoroughly for 2 minutes. Add baking powder, eggs and milk. Mix for 2 minutes. Bake in 375° oven for 40 minutes.
Cut onions into thin slices. Saute in margarine in skillet until tender. Layer onions, cheese and cracker crumbs 1/2 at a time in baking dish. Bake at 325° for 30 minutes.
Mix butter, sugars, and eggs. Add karo and peanut butter. Next add soda. Mix in oats by 1 and 2 cups at a time. Bake at 325 for 12 to 15 minutes.
Process all ingredients briefly in food processor or mix as well as you can. Serve chilled or at room temperature. Serve as an appetizer with baked tortilla chips or as a relish. This is a pretty yellow and bright green salsa. Yields 4 servings (1/4 cup each). Has 40 calories, 0 fat grams.
Combine flour, baking powder, salt, baking soda and sugar. In another bowl, combine the egg, buttermilk and sour cream. Combine all liquid ingredients and dry ingredients. Stir with whisk. Stir in butter until smooth. Add blueberries.
Saute steak in 1/2 of the butter; set aside. Drain most of the liquid. Saute the onion and mushrooms in the rest of the butter. Reduce heat and add remaining ingredients, except noodles. Simmer for 5 minutes. Add steak and small amount of liquid. Simmer 5 more minutes. Serve with toasted chow mein noodles.