HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix above ingredients together well, except tortillas. Spread mixture on tortilla. Roll. (Place in wet paper towel to roll.) Then roll in piece of foil. Be sure ends of towel and foil are tucked in. This freezes beautifully. Need to make at least 24 hours in advance. Cut rolls into bite size pieces to serve. They may be dipped into picante sauce if desired.
Mix wet ingredients. Mix dry ingredients. Combine, mixing well after each addition. Pour batter in an oiled bread pan. Bake right away at 350° for 50 to 60 minutes, until knife inserted in center comes out clean.
Fill pan 3/4 full with apples. Sprinkle 1 teaspoon sugar and 1 teaspoon cinnamon. Melt margarine.
Mix last three ingredients and pour into pie crust. Refrigerate until time to serve. Garnish each slice with slim twisted slice of lime.
Grind cranberries and oranges; stir in liquid artificial sweetener and reserved juice. Refrigerate at least 4 hours before serving. Yield: 2 cups. Carbohydrate 6 g, protein 0 g, fat 0 g, calories 24. One serving = 1/8 cup or less free food exchange.
Mix sugar and flour together. Beat eggs. Add pineapple; mix well, then put in greased casserole. Put cubed bread on top of pineapple mixture. Add melted butter on top of bread cubes. Bake for 40 minutes at 350°.
Fry bacon until crisp. Crumble. Reserve 2 tablespoons drippings. Add water, corn and cabbage to drippings. Cook covered about 5 minutes until cabbage is tender. Add bacon and seasoning. Mix lightly and serve. Quick cooking saves the delicate flavor.
Mix milk, egg and shortening. Sift other ingredients and mix with first mixture. Do not beat. Pour into greased muffin pans 2/3 full. Bake at 425° for 20 to 25 minutes.
Wash and bake 6 large Idaho potatoes. Take from oven while hot, cut circle hole in potatoes. Take a tablespoon and take out all of the potato leaving only the shell. Mash potatoes in large bowl adding chopped celery, green pepper, onions, garlic, bacon, sausage, cheese, butter, evaporated milk, salt and pepper. Mix until potatoes soft but little stiff. Take soft potatoes and stuff back in potato shell. Sprinkle top of potato with paprika. Put potatoes in baking pan and bake 20 minutes until top is brown. Serves 5 or 6.
Heat oven to 425°. In bowl, mix buttermilk and 1 1/2 teaspoons seasoning. Soak chicken in buttermilk 2 hours in refrigerator. In bowl, combine remaining ingredients. Transfer chicken to dry mixture; coat. Coat chicken with cooking spray; bake on a greased baking sheet 25 minutes or until golden brown and juices run clear. Makes 8 servings.
Boil chicken and remove meat from bone or drain cans and put in pot on stove. Add Veg-All, soups, salt and pepper. Add milk until creamy. Bring to boil. Pour in 13 x 9 x 2-inch pan and top with biscuits. Bake according to biscuit package until brown.
Drain liquid from canned vegetables (liquid can be saved to use in soups and sauces). Mix all vegetables, sugar, vinegar, salt and pepper in large bowl. Cover and refrigerate several hours. Salad will keep several weeks in refrigerator in tightly covered container. Yields 3 pints.
Mix butter, Worcestershire sauce and hot sauce with garlic salt. Coat pecans with mixture. Spread on cookie sheet. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool. Serve as is or spread cream cheese between 2 halves.
Cook and drain macaroni. Add all other ingredients except Ritz crackers. Pour into casserole dish. Top with crushed Ritz crackers and dot with butter. Bake at 350° until lightly browned (about 30 minutes).
Heat water, cloves and sugar until they reach boiling point; lower heat and let it continue boiling for 2 minutes. Cool. Add fruit juices and enough cold water to reach the desired taste. Serve over cracked ice.
Mix all ingredients. Pour into buttered casserole. Bake at 350° for 1 hour or until firm.
Mix all of the above. Strain juice through cheesecloth to eliminate the black specs found in the bananas. Pour quart of mixture into a mold of your choice; freeze (this is used to decorate as well as keep the punch cold).
Cut tortillas in quarters. In a greased casserole dish, layer tortillas, chicken, olives, onions and cheeses; repeat layers. Mix chicken stock, soups and chilies together; heat. Pour mixture over layers; top with remaining cheese. Bake 45 minutes at 350°.
Combine flour and corn meal. Add milk and margarine; mix. Add egg and sour cream; stir until blended. Heat the oil in iron skillet; sprinkle with corn meal. Pour in mixture. Bake at 400° for 20 to 25 minutes.
Melt butter with chocolate. Combine all ingredients and mix well. Pour filling into 9-inch unbaked pastry shell. Bake in 350° oven for 50 minutes. Cool completely before cutting.
Sift sugar and cocoa into medium glass bowl. Add milk and margarine. Cut into 4 or 5 pieces, but do not stir. Microwave 2 to 2 1/2 minutes on High. Add vanilla and nuts. Stir to blend well. Pour and spread into an 8 or 9-inch square buttered pan. Chill 1 hour before cutting into squares.
Combine Ricotta, Parmesan and 1 cup Mozzarella. Stir in sausage and ziti. Spoon 1/2 of mixture into a greased 2-quart casserole. Pour 1/2 jar Ragu over this. Sprinkle 1 teaspoon Italian seasoning over sauce; sprinkle 1 cup Mozzarella over all. Repeat layers, ending with Mozzarella cheese. Cover with aluminum foil. Bake for about 45 minutes to 1 hour at 350°, or until mixture is completely heated through.
Cook onion in margarine until tender. Combine with all other ingredients. Mix well. Pour into 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 45 to 50 minutes. Yields 6 servings.
Cream oleo and powdered sugar. Add egg yolks and egg whites. Slowly add flour. Form into patties. Chill, covered tightly, overnight. Roll very thin. Cut out. Brush the top of each cookie with egg white (beaten egg white). Sprinkle top with mixture of cinnamon and sugar. (I put in a salt shaker.) Bake at 325° until very light brown. Store in a tight container. The thinner they are rolled, the better they are.
Drain tomatoes and beans, reserving juice. Add enough water to make 2 quarts. Place liquid, meat, salt, pepper, celery tops and parsley sprigs in a large kettle. Cover and simmer 1 hour. Add barley and simmer 1 hour longer. Add all vegetables and tomato juice and cook for at least 45 minutes. Makes 5 quarts.
Combine all ingredients with 2 1/2 consomme cans of water in deep casserole. Cover tightly. Bake at 350° for 2 1/2 hours.
Add cold water to cooked rice; separate grains. Add eggs to bacon. Heat skillet on high; add oil. Fry celery and onion until soft; add eggs and bacon and cook for 2 minutes, stirring constantly. Add rice and mix. Add sauce made from all other ingredients. Heat thoroughly.
Mix well the crushed pretzels, oleo and 3 tablespoons sugar. Bake at 350° for 10 minutes in a 9 x 13-inch pan. Cool completely!
Cream sugar and butter or oleo. Add rest of ingredients. Bake at 350° for 1/2 hour.
Wash chicken thoroughly. Put rice in bottom of a 13 x 9 x 2-inch baking dish. Mix mushroom soup and celery soup in bowl with the milk. Pour soup mixture over rice. Put chicken on top of rice and soup mixture. Sprinkle Lipton onion soup over chicken. (I put in more onions.) Cover with foil and bake 2 hours at 350°. Do not peek.
Mix all ingredients. Bake in a 9 x 13-inch pan according to directions on Jiffy meal box.
Heat large Dutch oven and add bacon fat. Fry chicken until lightly brown and add the water, tomatoes, onions, sugar and wine. Cover and bring to a simmer. Cook for 1 1/4 hours. Remove chicken from pot and allow to cool enough to handle. Debone chicken and discard skin and bones. Tear meat into small pieces and set aside. Add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered. Add chicken and cook for another 10 minutes. Serves 8.
Have cream cheese at room temperature. Blend cheese and sugar. Add peanut butter. Mix well. Fold in Cool Whip. Pour into pie shell. Chill until firm.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate until firm, about 2 hours, cut into small squares. Makes about 2 dozen.
Mix flour, baking powder, salt and sugar in a large bowl. Mix in peanut butter with a fork until crumbly; set aside. Beat eggs slowly, add milk to eggs. Add milk mixture to flour mixture; stir just enough to mix. Fill greased bread pan half full. Bake at 350° about 1 hour.
Drop by spoonfuls into boiling broth and cook 15 to 20 minutes with tight cover on kettle. Do not take lid off until done.
Mix all together. Add a dash of pepper. Let stand a day or 2 before using.
Line 10 x 12-inch glass pan with crust recipe (margarine or butter, 1/2 cup sugar and egg yolks). Cream with a spoon and add 1 1/2 cups flour and salt. Mix well and pat into pan, working up sides.	Combine 1 tablespoon sugar and 1 tablespoon flour and	sprinkle over crust. Fill crust lined pan with chopped rhubarb mixed with crushed, drained pineapple.
Cream sugar, shortening and eggs in bowl. Sift in dry ingredients. Add bananas and nuts; mix well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 45 minutes to 1 hour or until bread tests done. Cool slightly in pans. Makes 2 loaves.
Melt butter and cream. Add vanilla extract and sugar on very low heat. Beat with whisk while on heat. Mixture will thicken, but it won't get too thick because it is hot. Pour over vegetables or even fruit.
Using 8 or 9-inch round layer cake pans, make and cool cake as directed on the label. In a medium saucepan combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes. Spread only between layers and on top of cake.
In 1 1/2 qt. casserole, combine celery, green pepper and oil. Cover. Microwave at High 2 to 2 1/2 minutes or until tender.
Mix ingredients with	juice from fruit cocktail until well blended. Place in greased pan. Sprinkle 1/2 cup brown sugar over the top. Bake 45 minutes at 350°.
Mix all ingredients together, adding enough bread crumbs to form mixture into a ball shape. Deep fry until golden brown. Drain on paper towels.
Cut chicken into thick julienne strips. Add tarragon to wine, let stand 30 minutes. In skillet, melt 2 tablespoons of butter over medium heat and saute mushrooms. Remove mushrooms from skillet and set aside.
You will need 24 paper nut cups, 1 3/4 x 1 1/4 inches. Combine butter and peanut butter in medium bowl. Microwave at 50% (Medium) 2 to 4 minutes, until butter melts, stirring 1 or 2 times. Stir in crumbs and sugar. Set aside.
Beat egg yolks; add sugar, juice and salt and cook in double boiler until thick. Add oleo; let cool. Beat egg whites until stiff (2 whites); add flour and milk. Mix well. Put in baked pie shell. Use 2 egg whites for topping. Beat until stiff. Top pie and brown.
Toss chicken with salsa. Spread shells with cream cheese. Top with chicken mixture, lettuce, tomato and cheese.
Preheat oven to 425°. Cut potatoes into slices; place on greased pan. In bowl, combine remaining ingredients. Spread evenly over potatoes.
Grind Oreo cookies in blender. Cream together cream cheese and powdered sugar and set aside. Mix together milk and instant vanilla pudding; set aside. Mix together Cool Whip and vanilla and add to pudding mixture. After combining the pudding mixture with Cool Whip mixture, fold in cream cheese mixture.
Mix sugar and flour together. Add eggs, oil, buttermilk, vanilla and yellow coloring. Bake at 325° for 25 minutes in an oblong pan.
Make cake according to directions. After making cake, mix the jello. Use 1 cup boiling water to dissolve both large packages of jello. Dissolve frozen strawberries in jello. Mix the pudding.
Combine bread crumbs and 1/4 cup Parmesan. Dip cutlet in beaten egg, then in crumbs. Fry quickly, until golden brown. Drain. Place meat on ovenproof platter. Arrange cheese slices on each cutlet. Bake at 350° for 5 to 10 minutes or until cheese is melted. Saute onions and garlic in 1 tablespoon oil. Stir in oregano and tomato sauce. Heat to boiling, then simmer 5 to 10 minutes. Serve over meat. Sprinkle with Parmesan cheese.
In large bowl, add 1 bag of miniature marshmallows, 1 carton heavy whipping cream and 2 cans crushed pineapple. Strain pineapple prior to adding to mixture. Mix ingredients until well blended. Let stand in refrigerator overnight. Stir prior to serving.
In 12-inch skillet, over medium heat in hot butter, cook onion until tender, stirring occasionally. Remove onion. In drippings, cook chicken breast halves until browned on both sides. Into skillet with chicken, measure 3 tablespoons minced parsley; stir in onion, tomato sauce, wine, water, salt, basil and pepper. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add shrimp, cover and simmer 5 minutes. Skim off fat from liquid in skillet. Spoon onto platter. Sprinkle with remaining parsley. Makes 6 servings.
In a bowl mix flour, baking powder and salt; cut in the shortening. Add warm water a little at a time to form a soft dough. Cover and let rest 1 hour. Meanwhile, fry ground beef with onion and drain. Add to ground beef the refried beans, garlic powder and cumin; simmer for about 5 minutes. After dough has set for 1 hour, pinch off a walnut size chunk of dough and roll out on a lightly floured surface to a very thin circle. Place 1/4 cup filling on half or circle. Fold dough in half and press tightly around edges, making a pocket. Deep fry immediately until golden brown. Reopen shell and fill with cheese, lettuce and tomatoes. Top with taco sauce and sour cream, if desired.
Put the corn and milk in a small saucepan and bring to a boil. Reduce heat and simmer, stirring with a fork every once in a while, until milk is almost completely reduced (about 15 minutes). Add water and cook another 10 minutes until liquid has reduced to just below the surface of corn. Remove from heat and stir in sugar and salt. Process 3/4 cup of the kernels in a food processor, then stir the puree back in with the kernels. Add the butter, if desired.
Put Kisses and milk in top of double boiler. Heat until melted. Remove from heat. Add pecans and stir to blend. Drop by teaspoonful on waxed paper and cool in refrigerator until ready to dip. Melt milk chocolate morsels and paraffin together in heavy saucepan on low heat. Be very careful not to get mixture too hot as it can flame. Remove pecan clusters from refrigerator. Working quickly, dip in chocolate and place on waxed paper. These are great and they taste just like the expensive ones.
Add water to slightly beaten egg white. Add sugar, spices and salt to egg mixture. Let stand until sugar is dissolved, about 15 minutes. Dip nuts in mixture. Spread on cookie sheet with flat side down. Bake in 250° oven until golden brown, about 1 hour.
Use all brown sugar but 1 cup. Add milk; boil until it forms hard ball in cold water. Remove from burner. Add butter and vanilla. Let stand until lukewarm. Beat until thick. Add peanuts. Pour into 10 x 10-inch pan.
Fry green peppers, celery and onion with sausage. Add rest of recipe to mixture and 2 tablespoons sage. Add broth and mix. Bake at 350°.
In baking dish, mix potatoes, eggs, sugar, 1 stick melted butter and vanilla. Mix and sprinkle on top the coconut, brown sugar, flour, nuts and 1 stick of melted butter. Bake for 35 minutes at 350°.
Break egg up with a fork in a measuring cup. Fill cup with milk. Mix flour, baking powder, salt and shortening by "hand" in bowl. Add egg/milk mixture. Mix lightly with fingers. Lightly flour board. Place mixture on board and gently knead, mixing in enough flour to be able to roll out 1-inch thick. Cut and bake at 400° about 9 to 10 minutes.
Prepare favorite yellow cake. Blend cream cheese, dry pudding and a small amount of milk to the consistency of frosting. Frost cake. Spread pineapple over frosting. Cover with Cool Whip. Garnish with nuts, coconut and cherries.
In large skillet, over medium-high heat, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon; set aside.
Reserve 1 cup of dry cake mix. Combine remaining cake mix, 1 egg and oil. Press into bottom and sides of lightly greased 9 x 13-inch pan. (Mixture may be crumbly.)
Put rhubarb, 2 cups sugar, egg, 3 tablespoons milk, 1/4 cup flour and nutmeg in a large casserole.
Sift together dry ingredients. Add remaining ingredients. Blend well; then beat 2 minutes. Bake in a buttered pan at 350° for 30 minutes.
Cut potatoes in half. Coat potatoes in bowl with oil. Season with Lawry's seasoned salt. Place in disposal pan; pour enough oil in pan to cover bottom. Place in 400° oven or on top of outside grill where you bake potatoes on top rack. Keep checking potatoes and stir them. Done when golden brown and tender.
In large bowl, toss together green and red cabbage, cucumbers, onions and corn. In small bowl, combine remaining ingredients, pour over the cabbage mixture and toss well. Cover and chill until ready to serve.
Brown meat, pepper and onion in shortening. Add tomatoes, salt and all spices. Simmer 15 minutes, stirring to keep from sticking. Heat corn and add rice and corn to meat mixture. Pour into 2 or 2 1/2-quart casserole dish. Top with cheese. Cover with foil. Bake for 20 to 30 minutes at 350°.
Brown sausage and drain. Add oregano to taste. Cut cheese into chunks and add to sausage and melt. After the mixture has melted, spread mixture on rye bread. These can be made ahead of time and frozen. You can also divide the recipe in half.
Mix flour, oleo (softened) and nut meats. Press in 9 x 13-inch pan and bake 15 minutes at 400°. Remove and mix with a fork and press back in pan and cool.
Cook sugar, water and cornstarch until thick and clear. Add food coloring and jello; let cool. Put strawberries in cooled pie crust; spoon filling over berries. Chill before serving and add whipped cream.
Put in a large bowl and beat sugar, margarine and Crisco for 10 minutes. Add eggs, one at a time. Add dry ingredients, alternating with milk. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours, without opening oven door, then check.
Place pork loin into large baking dish. Add water and soy sauce. Garnish top of loin with salt, garlic powder, hot peppers and parsley leaves. Bake at 350° for approximately 2 1/2 to 3 hours. Serve immediately.
Mix dry ingredients and raisins in a large bowl. In another bowl, blend remaining ingredients. Add liquid ingredients to dry ingredients. Stir until moistened. Fill muffin tins 2/3 full. Bake at 425° for 15 minutes. Makes 3 dozen muffins.
Cook salt pork in a Dutch oven over low heat for 20 minutes or until most of the fat is rendered. Add onion. Cook over medium heat until onion is tender and pork is brown. Add potatoes and water. Bring to a boil. Reduce heat. Simmer, covered, for 10 minutes. Add fish, soup, milk, Worcestershire sauce and egg. Continue cooking until potatoes are tender and soup is heated through. Makes 8 servings.
In a large bowl, cream together butter, brown sugar and white sugar until light and fluffy. Add eggs, flour, baking powder, baking soda and vanilla; mix well after each addition. Add remaining ingredients and mix well. Chill in refrigerator for at least 2 hours, preferably overnight.
Cook potatoes for mashing. Whip potatoes. Add sour cream, cheese, butter, pepper and salt. Place in baking dish; freeze. Remove from freezer. May thaw some and bake 1 1/2 hours. Whip up in dish and serve.
In a large mixing bowl, cream butter and shortening. Gradually add sugars, beating until light and fluffy. Add egg; mix well. Combine flour, baking soda and salt; add to creamed mixture. Blend in vanilla. Stir in chocolate and nuts. Cover and chill for 1 hour. Drop by heaping tablespoons about 3-inches apart on ungreased cooking sheets.	Bake at 350° for 12 to 14 minutes or until lightly browned. Let stand a few minutes before removing to a wire rack to cool. Yield: About 2 1/2 dozen.
Combine flour, sugar and beer; stir just until ingredients are moistened. Pour into a greased loaf pan. Bake at 375° for 30 to 35 minutes, or until bread tests done. Brush with melted butter. Remove bread from pan and cool on wire rack.
Heat pineapple to boiling. Add jello and stir to dissolve. Let cool.
Sift into bowl, flour, salt, sugar and cocoa. Bring to boil, cold water, oil and oleo. Pour over dry ingredients; beat well and add buttermilk, soda and eggs and beat again. Bake on cookie sheet, 15 x 10 3/4-inch at 400° for about 18 minutes.
In a 2-quart heavy saucepan, cook sugar, corn syrup and water. Cook over medium flame, stirring constantly until it spins a fine thread (240°). Add peanuts and salt and cook about 10 minutes more, stirring occasionally. Remove from flame and stir in butter or margarine and soda. Mix well. Pour onto a greased shallow pan or hard surface and spread or pull thin. When cold, break into small pieces. Makes about 1 1/4 pounds.
Mix together mayonnaise, eggs, Cheddar cheese, soup and onion. Cook broccoli in microwave (drain), mix with remaining ingredients. Saute crackers in butter until lightly brown, then cover top of casserole (9 x 13-inch). Bake at 350° for 1/2 hour.
Mix chuck, garlic salt, crumbs and egg. Form into small meatballs. Boil 3/4 cup grape jelly with the chili sauce. Drop meatballs into sauce and simmer 45 minutes.
Combine mayonnaise and cheese. Stir in crab and artichokes. Place in a glass baking dish and chill overnight. To serve hot, bake in preheated 350 degree oven until bubbling, about 30 minutes. Place in a chafing dish and serve with chips.
Preheat oven to 350°. Generously grease and flour 2 (9 x 13-inch) pans. Prepare cake as directed on package. Divide batter evenly in pans. Bake for about 20 to 25 minutes.
Cook onion and green pepper in butter until tender. Add frankfurters and cook until browned, about 4 to 5 minutes. Add eggs, cheese and parsley. Cook until eggs are set. Turn over to brown other side. Serve with potato salad or cole slaw.
Wash zucchini. Do not remove skin. Cut into small slices and cook in small amount of water until tender, about 5 minutes.
Wash mushrooms carefully; dry with absorbent paper. With a sharp knife, remove stem. Chop stems, finely. In a frying pan combine stems and garlic in one tablespoon butter. Cook until soft. Remove to a bowl. Blend in bread crumbs, salt and pepper. Stuff caps with stem crumb mixture or Italian sausage. Saute in remaining butter slowly for 10 minutes. Drain on absorbent paper. Serve immediately. Cook longer if you use sausage.
Combine first 6 ingredients. Toss gently. Mix mayonnaise or salad dressing and salt. Fold in whipping cream or Cool Whip. Add to chicken mixture. Chill. To garnish, serve on a bed of lettuce.
Make 2 quarts fresh tea. Start the punch with the tea. Add the Hawaiian Punch, grape Kool-Aid, sugar and water to the tea. Stir good. Add sugar according to your desire. Put in refrigerator until cool. Just before serving, add your sherbet, stir very little. Ready to serve.
Mix flour, 2 cups sugar, oil, eggs, baking powder and orange juice together. Blend until smooth. Pour half into greased tube or Bundt cake pan. Put half the apples on top of cake batter. Mix cinnamon and 5 tablespoons sugar; sprinkle half on top of apples. Pour in the rest of batter and repeat layers of apples and cinnamon-sugar. Bake at 375° for 1 1/4 hours.
Cook spaghetti in boiling water. Drain. Mix oil, Parmesan cheese and eggs with spaghetti to form pie crust. Saute green peppers and onions with margarine; mix with sour cream and place on top of pie crust. Cook meat (can use all ground meat) and drain. Mix spices (1 package) with the tomato paste (or you may use sauce), water and meat. Place on top of sour cream. Bake 20 minutes at 350°. Add cheese and bake another 5 minutes to melt. This will freeze well. Thaw thoroughly prior to baking.
Combine cider and sugar. Mix well. Add spices and juices. Let simmer at low heat.
Drain tomatoes; add to onions, garlic and peppers. Simmer in saucepan for 1 hour. Add cheese; stir until cheese melts. Serve with corn chips. Makes 2 quarts.