HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer salsa on top of cheese mixture. Top with layers of chopped onion, Cheddar cheese, chopped tomato and shredded lettuce. Refrigerate for 1 hour. Serve with taco chips or Doritos.
In a 1 1/2-quart buttered casserole dish, alternate 2 layers each of chicken, onions and noodles. Combine soup, milk and seasonings. Pour over layers. Combine pecans and margarine and sprinkle over top. Bake at 350° for about 25 minutes.
Cream butter and peanut butter. Add flour, half at a time. Pat into greased 9-inch pan. Bake at 350° for 10 minutes.
Preheat oven to 350°. In a large mixing bowl combine butter, sugar, flour, cereal, baking soda and salt. Beat at low speed until mixture is blended. Press into a greased 13 x 9-inch pan. Sprinkle with nuts. Bake 20 to 25 minutes or until lightly browned. Meanwhile, in saucepan combine caramels and milk. Heat over low heat, stirring constantly until melted. When bars are removed from oven, drizzle caramel mixture over top. Yield: 36 bars.
Cut each bacon strip into thirds. Wrap one piece of bacon around each sausage. Place in a foil lined 15x10 inch baking pan. Sprinkle with brown sugar. Bake, uncovered at 400 degrees for 30-40 minutes.
Clean the squid, removing skin and head. Cut into rings about 1/8-inch thick. Squeeze lemon over the squid, then wash thoroughly. Drain; add salt and white pepper. Roll lightly in cornstarch. Deep fry until golden brown. Serve with sweet and sour sauce.
Brown the chicken in the oil until cooked, about 5 minutes. Add the broccoli, water, wine and soup and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese.
Cream sugar, shortening and egg. Add dry ingredients, lastly apples, raisins and nuts. Stir until blended. Bake at 350°. Ice with caramel icing.
Stir together until barely mixed the milk, egg, Bisquick and 1 cup of the cheese. Spread the dough in a 9-inch pie pan. Sprinkle dough with poppy seed, the remaining cheese and the melted margarine. Bake at 400° for 25 to 30 minutes or until medium brown.
Heat oven to 350°. Grease cookie sheets. In large bowl, beat sugar, brown sugar and butter until fluffy. Add molasses, maple extract and eggs; blend well. Add flour, baking powder, cinnamon and salt. Mix at medium speed until well blended. Stir in oats, rice cereal and chips. Drop by heaping teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350° for 8 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Store in an airtight container. Makes 5 dozen.
Simmer 1 cup berries and 2/3 cup water until berries boil and start to break up (about 3 minutes). Blend cornstarch, sugar and remaining 1/3 cup water and add to boiling mixture. Boil for 1 minute, stirring constantly. Cool. Place remaining 3 cups berries in baked pie crust; cover with cooked mixture. Refrigerate for 2 hours. (I tint with red food color.)
In a large bowl, put the Crisco and sugar; blend together. Add hot water and stir until dissolved, then add cold water and a little salt. Add enough flour to make a paste. Add eggs and mix. Add yeast in 1/2 cup warm water and add to mixture. Add flour to make stiff dough. Put in refrigerator overnight. Cut out and let rise 2 hours.
Cook No Yolk noodles according to package directions without salt. Meanwhile, cut beef across grain into 2 x 1/2-inch strips. Cook meat in large nonstick skillet over medium heat until browned. Remove and reserve meat. Drain and discard any liquid in skillet. Add water to skillet. Stir in onions and mushrooms; saute until tender. Add catsup, mustard and pepper. Drain noodles. Add noodles, reserved meat and yogurt mixture to skillet. Heat through, stirring occasionally; do not boil. Garnish with parsley. Makes 6 (1 cup) servings.
Chop coconut and nuts real fine in blender. Combine all ingredients and chill.
Mix together and bake at 350° for 25 minutes and serve over Chinese noodles.
Mix all; pour into sprayed pan. Bake 45 minutes at 350°.
Put all ingredients into a blender. Blend until it resembles chunky-style peanut butter. Pour into jar and keep in refrigerator. Shake before using. (Keeps a long time.)
Brown beef and sausage and drain off approximately half of the fat. Add the inside of Italian bread (broken into small pieces). Add carrots, cut small and cooked. Add potatoes, cooked and mashed. Mix all of the ingredients and season to taste with the following: Italian seasoning, oregano, parsley flakes and garlic. To help hold together, add hot water with bouillon cubes. Stuff Italian bread with this meat mixture.
Try 1 teaspoon baking powder or try 1/2 teaspoon soda and 1 teaspoon cream of tartar. You know how to put a cake together!
Layer in a 9 x 13-inch cake pan or comparable size casserole dish. Bake at 350° for 20 minutes or so until heated through.
Mix all ingredients. Bake in greased and floured tube pan for 45 minutes at 350°. Test for doneness.
Cut eggs in halves and remove yolks. Mash yolks and blend mayonnaise, sour cream and mustard. Cook bacon until crisp; drain and crumble. Combine the remaining ingredients and fold into cubed potatoes. Delicious served hot. Serves 8 to 10.
Brown hamburger and onions and drain. Add pizza sauce. Put in a 9 x 13-inch pan. Top with pepperoni and sausage. Sprinkle 2 cups cheese on top. Beat eggs, milk, oil, flour and salt. Pour over mixture. Sprinkle Parmesan cheese on. Bake in oven 45 minutes at 400°.
Soften cheese and margarine. Thoroughly mix all ingredients, except muffins. Spread thin coating on each muffin half. (May be frozen at this point to use later.) Place muffin halves on cookie sheet and brown under broiler. Cut each into quarters. Makes 48 appetizers.
Saute sliced green onions and mushrooms in butter until tender. Meanwhile, slice cheese and avocado. Spread outside of slices of sourdough bread with a small amount of butter. Heat griddle and place bread on griddle with the buttered side down and place onion/mushroom mixture and sliced cheese and avocado on bread. Top with another slice of bread and lightly brown both sides of sandwich. This sandwich is best served hot.
Pick out bad beans and wash. Cover with cold water and soak overnight. Drain, then put into crock-pot. Cover again with cold water. Cook on low until tender. Fry hamburger meat and onion until meat is lightly brown. Add remaining ingredients. Add meat mixture to beans and cook slow another 30 minutes to 1 hour. Add salt if needed.
Marinate chicken 20 minutes in sherry and soy sauce. Heat wok with oil. Add minced ginger root and garlic. Stir-fry chicken until lightly brown. Remove from wok. Add green peppers. Cook with onions, then add mushrooms. Finally, add back chicken. Add cornstarch to broth. Add to wok to thicken. Serve with rice.
Combine all ingredients; mix with salad dressing. Two fresh tomatoes may be cut up and added if desired.
Spoon ice cream in punch bowl. Add orange juice and lemon juice. Stir with large spoon. Slowly add soda. Punch is very foamy. Serves 25.
Put all ingredients into 3-quart saucepan and melt over medium-low heat, stirring often. Serve with tortilla chips.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in butter until crumbly. Combine yogurt and lemon zest, stir into flour mixture until just blended. Turn onto floured surface and flatten into a round about 1 inch thick. Cut into 8-10 wedges. Place onto an ungreased baking sheet. Bake 12-14 minutes at 425°.
Mix salt, pepper, ginger and flour. Dust chops with mixture. In heavy skillet, brown chops lightly on both sides in hot oil. Lower heat and cook until done, about 20 minutes.
Mix shortening, sugars, vanilla, and eggs together with mixer. Set aside. Combine flour, soda, salt and cinnamon. Combine with first mixture. Fold in oats and walnuts. Drop by tablespoons onto ungreased cookie sheet. Bake 350 degrees oven for 12 to 15 minutes. Yields about 3 dozens.
Melt butter in pan. Saute meat and onion until brown. Add soup and corn. Mix thoroughly. Put in a greased baking dish. Cover with potatoes. Brush top with egg yolk. Bake at 450° until brown.
Heat oven to 350°. In a square or round casserole dish, layer the following: rye bread or Triscuits, pour 1/4 cup sauerkraut juice over it, add sauerkraut to cover bread, add slices of kielbasa, add Swiss cheese. Repeat: bread/Triscuits, juice, sauerkraut, kielbasa, Swiss cheese. Cover with lid or foil and bake 40 minutes. Serves 4 to 5.
Mix ice cream and sour cream together. Prepare jello using boiling water (juice from apricots may be used as part of water). Cool. Add jello to ice cream and sour cream, small amounts at a time. Mix.
Brown ground beef and 1/2 cup chopped onion. Add taco sauce and heat. Blend in chili powder, salt, Tabasco sauce and kidney beans. Arrange in 9 x 13-inch pan. Sprinkle over top 1/2 cup chopped onion, 1/2 cup green olives and 1 cup or more grated cheese. Bake at 350° for 30 minutes. Serve with taco chips.
Line cookie sheets with foil. Preheat oven to 350°. Place graham crackers on foil lined pan with sides touching. Melt sugar and butter and cook to rolling boil. Boil 2 minutes. Remove from heat and add nuts. Pour over crackers and bake for 10 minutes. Cool 15 minutes and peel crackers from foil.
Put plums in wine a day before making recipe. Do not refrigerate. Remove pits and place on stove with wine. Cook until it becomes like a stewed fruit. Remove and let cool. Whip egg whites until hardened. Add sugar, heavy cream and plum mixture. Dissolve the gelatine in hot water. When dissolved, add to mixture. Pour into a greased baking pan with a hole in the center. Place in refrigerator until thickened and set. Use a knife to cut in pieces.
Follow directions for cake mix and bake in a 9 x 13-inch cake pan. Remove cake from oven and immediately poke holes in cake with the end of a wooden spoon. Pour Eagle Brand milk over cake (I only use about 3/4 of the can). Cool completely. After cake is completely cool, pour caramel topping over cake (about 3/4 of jar). Spread Cool Whip on cake and then sprinkle crushed Heath bar over Cool Whip. Refrigerate.
Drain canned chilies and reserve the juice. Mix together chilies, onion, parsley and chopped jalapeno chilies if desired. Saute chili mixture in butter and oil for 3 minutes in a 10-inch skillet. Stir in tomatoes, chicken stock and any reserved juices from the canned chilies. Add salt and remove from heat and set aside. Combine sour cream and Ricotta cheese and set aside. Quarter 4 of the tortillas. Heat about 1/4-inch of oil to 350° in a medium skillet. Immerse the 6 whole tortillas one at a time, in the oil for a few seconds until softened, but not crisp. Drain on paper towels. Add additional oil and raise heat to 375°. Fry tortilla quarters until crisp. Drain on paper towels. Reserve the quarters for garnish.
Combine the oil, eggs and sugar in one bowl and the dry ingredients in a separate bowl. Add the dry ingredients to the liquids and mix well. Stir in 3 cups apples and 1 cup pecans. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour or until tested done.
Dissolve instant tea and lemonade mix in hot water, about 3 cups. Combine all other ingredients and stir well.
Mix all ingredients except chocolate chips and nuts together until thick. Fold in nuts and chocolate chips. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes or until a toothpick inserted in the center of cake comes clean. Cool for 10 minutes on a rack, then remove from pan. You may frost with whipped cream if desired. It's very rich.
Dilute	frozen juices following directions on can. Mix with pineapple juice and sugar.
Wash chicken pieces and pat dry. Melt margarine in shallow baking pan. Stir in remaining ingredients. Roll chicken pieces in mixture to coat both sides, then arrange meat side up, in a single layer in the same pan. Bake at 350° for 1 hour or until tender.
Cream butter and sugar until light. Add eggs, one at a time, and beat well. Add flour and cream alternately and finally the vanilla. Bake in tube pan at 325° for 1 hour and 15 minutes.
Preheat oven to 350°. Brown ground beef; drain and add chopped chilies, garlic and enough water or broth to make a stew-like consistency. Bring to a boil and simmer for 15 minutes. Lightly fry tortillas until soft. Place small amount of shredded cheese and chopped onion in each tortilla and roll. Place in a 9 x 13-inch casserole. Pour chili stew over enchiladas. Sprinkle with additional cheese and onion. Cover and heat in oven until cheese melts, about 8 minutes. Serves 4 to 6.
Dissolve yeast in 1/4 cup warm water. Combine other dry ingredients. When yeast is dissolved, add all liquids to flour mixture. Work into a smooth dough, kneading for 5 minutes. Biscuits may be formed and baked immediately or stored in a covered bowl (in refrigerator) and baked as needed. This dough may be used for pizza crust. Turn over crust wrapped around wieners and baked or for any variety of cobbler.
Spread bean dip in a 13 x 9-inch dish. Cover with sour cream. Add enough chopped onion to cover. Arrange sliced olives over onion. Chop fresh tomato over this. Cover with a layer of shredded Cheddar cheese. Sprinkle taco sauce over this. Heat in a 350° oven until cheese melts. Good with nachos or Doritos.
Boil the pasta until done and drain. Open English peas and drain. Mix all the ingredients, then pour salad dressing over it. Serve.
Put rice in bottom of a 9 x 13-inch pan. Sprinkle dry onion soup mix over rice. Spoon celery soup over evenly. Pour in 2 cups of water and place chicken on top. Cook, uncovered, on 400° for 20 minutes, then cover with foil and cook at 350° for 1 hour.
Mix sugar and cornstarch. Mix ingredients in saucepan and cook slowly until thickens. Remove from pan, add vanilla and butter. Pour into an 8-inch baked pie crust. Cool and top with whipped cream before serving.
Sift flour with baking powder, salt and soda; cream sugar and butter until light and fluffy. Add alternately with flour to creamed mixture. Stir just until well blended. Stir in nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 55 to 60 minutes or until done.
Never use any plastic utensils. In a glass or stainless steel mixing bowl (clean, grease-free, dry; beaters, too), beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over fillings, sealing edges to crusts. Bake at 350° for 13 to 15 minutes or until golden brown. Yield: Meringue covering for 9-inch pie, etc.
Put turmeric, garlic, alum and oil into each sterilized jar. Add banana peppers and pack in tightly. Make a brine of the water, vinegar and salt; bring to boil and pour over peppers. Seal jars. After a week, turn jars upside down for a week before storing.
Combine dressings. Marinate roast in same for 2 days in the refrigerator. Turn occasionally. Charcoal 20 minutes on each side and slice thin.
Combine all ingredients and chill. Serve over crushed ice. Yield: 3 1/2 cups.
Mix all ingredients together and pour over fruit of your choosing. I prefer to mix pineapple chunks, fruit cocktail, apples, bananas and grapes.
Thaw one 10-inch deep-dish pie crust. Grate 1/4 to 1/3 Swiss cheese into the pie crust bottom. Spread the thawed or barely cooked frozen spinach on top of the cheese. Do not mix. Add the chopped onions, nutmeg and basil. Whisk the eggs in the milk and pour over the top of the mixture. Sprinkle paprika over top and bake 35 to 40 minutes at 375°.
Brown meat and onion in skillet; drain off grease. Boil noodles 10 minutes and drain. Add grated cheese to meat and onions. Then add tomatoes to mixture; add to noodles. Sprinkle cheese over top of casserole. Bake at 350° for 45 minutes covered. Bake 15 minutes, uncovered.
Brown chicken in butter until done. Remove chicken from pan. Add remaining ingredients and cook for 15 minutes on low heat. Add chicken to pan and serve over white rice.
Combine graham cracker, brown sugar, 1/2 cup peanut butter and butter. Mix well with fork until crumbly. Press 2/3 of crumbs into 13 x 9 x 2-inch baking dish. Reserve remaining crumbs for topping. Beat cream cheese and sugar until blended. Fold in Cool Whip. Spread 1/2 of cheese mixture over crust. Spread apple pie filling over cheese fluff. Sprinkle with additional cinnamon if desired. Combine confectioners sugar and 1/3 cup peanut butter with fork until crumbly. Sprinkle 1/2 of mixture over apples. Top with remaining cheese fluff, then sprinkle with remaining graham cracker crumbs and peanut butter crumbs. Cover with foil. Refrigerate full 24 hours before serving.
Brown meat. Add the rest of the ingredients with all liquids in the cans. Extra water may be added if too thick. Simmer until well heated.
Beat Crisco, margarine and sugar well. Add one egg at a time, beating after each addition. Sift dry ingredients and add to sugar mixture alternately with milk. Add vanilla. Pour into a greased tube pan. Bake at 350° for one hour or longer. Cool for a few minutes before removing from pan. Frost with your favorite fudge frosting.
Preheat the oven to 325°. Brown the beef and drain the excess fat. Add the taco mix and water; cook over low heat for 8 to 10 minutes or until the liquid has been absorbed. Add the diced tomatoes and black beans. Meanwhile, cook the green beans according to the package directions and drain. Spread the meat mixture into a greased 13 x 9-inch baking pan. Spread the beans over the meat. Sprinkle with the cheeses. Bake for 15 to 20 minutes until hot and cheese is melted.
Cook broccoli and rice as directed. Add other ingredients and bake in casserole dish.
Cook sauerkraut and tomato sauce together for 3 minutes. In pan, brown sausage and onions in bacon fat. Cook 5 minutes. Add 3 tablespoons flour to make it tan. Mix sauerkraut, mushrooms, beans and soup mix in a 2 1/2 to 3-quart casserole. Add sausage and onion mixture and bake in 350° oven for 30 minutes or until heated through. (Can substitute hot dogs or ham if you wish.)
Sift first 6 ingredients. Stir yogurt, pineapple, Egg Beaters and oil into flour mixture. Stir in raisins, carrots and walnuts. Pour batter into floured 13 x 9-inch pan. Bake 40 to 45 minutes at 375°.
Mix together salt and spices; rub mixture into surface of roast. Refrigerate overnight. Combine fruits, cinnamon and Grand Marnier, brandy or apple juice. Refrigerate overnight.
Wash and core lettuce. Pare and section oranges. Peel and slice bananas. Slice or halve dates. Combine lettuce chunks and half the fruit in large chilled serving bowl. Arrange remaining fruit on top. When ready to serve, toss with Ambrosia Dressing. Makes 6 to 8 servings.
Heat water, vinegar, sugar and dry mustard and let cool. Cook mixed vegetables according to directions on package. Cook pasta until done. Combine vegetables and pasta. Add kidney beans, onion, peppers, seasoning, parsley and ground pepper. Mix well. Refrigerate. Better if made the day before serving.
Line an 8 x 8 x 2-inch pan with foil, extending foil up sides; butter foil. Butter sides of heavy 1-quart saucepan; add sugar, corn syrup and water, mixing well. Bring to boiling, stirring constantly until sugar is dissolved. Cook over medium heat to 300° (hard crack stage). Remove from heat; add flavored oil and food coloring. Pour into prepared pan at once.
Cook pudding as directed on package. Mix in dry cake mix and stir until cake mix is all moist. Pour into a lightly greased and floured 8 x 11-inch baking dish. Sprinkle all the chocolate chips (morsels) over the cake batter. Bake in a preheated 350° oven for 30 to 35 minutes. Serve plain or with Cool Whip and enjoy!
Add pieces of chicken and broth to mix. Add 1 tablespoon black pepper. Pour into crock-pot and cook 45 minutes.
Heat oven to 350°. Mix all ingredients. Stir vigorously with fork 1 minute. Spread in pan. Top with cream cheese frosting.
Cook shell macaroni. Place macaroni in greased casserole dish. Sprinkle with Parmesan cheese. Pour on Ragu sauce. Do not stir. Put on cooked sausage. Place in oven and cook at 375° for 15 minutes. Remove and cover with Mozzarella cheese. Put back in oven for 5 more minutes.
Sift together flour, sugar, cocoa and soda. Combine and beat eggs, sour cream and vanilla. Stir egg mixture into dry ingredients. Beat 3 minutes with electric mixer on slow speed. Pour into cake pan and bake 45 minutes at 350°.
Mix all ingredients using enough flour to make a soft dough. On a floured board, roll small balls of dough into pie-crust-size circles. Use enough flour for each Lefse to keep from sticking to the rolling pin and board.
Cream together sugar, shortening and eggs. Add carrots, flour, baking powder and salt together; blend to mixture. Add coconut and vanilla. Drop by teaspoons onto greased cookie sheets. Bake for 12 to 15 minutes at 350°. When cool, frost with Orange Frosting.
Mix all ingredients together and pour into pie shell. Bake at 325° for 1 hour. Makes 3 pies.
Defrost spinach and squeeze out well. Mix together ingredients and let stand a while for flavors to blend.
Mix flour, baking powder, salt and beaten eggs with enough milk to make stiff dough. Roll out a little thicker than a pie crust. Cut into squares. Let stand a little while to puff.
Mix first 3 ingredients. Mix next 4 ingredients. Add dry ingredients. Mix together well. Pour half of the mixture into greased 9 x 13-inch pan. Sprinkle 1/2 cup grated cheese and 1/2 can chilies over cornmeal mixture. Pour remaining mixture over the top and add 1/2 cup grated cheese and the other half of the green chilies. Bake at 375° for 40 minutes.
Wash and cube cucumbers. Cover with boiling water and let stand until next day. Repeat this process for 4 days. Pour off water and rinse carefully after each time. On fifth day, combine other ingredients. Bring to a boil. Pour over pickles and let stand 1 hour. Drain. Reheat. Put cubed cucumbers into hot jars. Pour juice over and seal. If you do not want to can; place in plastic containers and put into ice box. (Stays good for a long time.)
Mix sifted dry ingredients and nuts together. Combine egg, applesauce and oil. Add to dry ingredients and stir just until blended. Pour into a 9-inch greased loaf pan. Bake in a moderate oven at 350° for 50 minutes.
Mix together all ingredients in large sauce pan. Cook until thick and will spin a thread. While this is cooking, beat two egg whites until they are fluffy. Slowly pour syrup over egg whites beating constantly with a mixer. Add vanilla and chopped nuts. Beat with spoon until firm enough to drop on waxed paper. Add food coloring if desired.
In large skillet, arrange clams and add 1/2 inch water. Cook covered over medium high heat for 5 minutes or until clams open. Remove clams, reserving 3/4 c. liquid, strain liquid. Remove clams from shells, then chip clams, keep shell halves.
Mix well. Roll chicken pieces in mixture and put in greased pan. Brush with melted margarine. Bake at 350° about 1 hour. Very good!
Mix 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon salt and yeast. Heat 1 1/2 cups water and the margarine to 120° or 130°. Add to dry ingredients. Beat 2 minutes at medium speed. Add 1 1/2 cups flour. Beat at high speed 2 minutes. Stir in more flour to make stiff dough. On floured board, knead 8 to 10 minutes. Set in greased bowl. Turn to grease top; cover. Let rise in warm, draft-free place 1 hour. Punch dough down. Cover. Let rest 15 minutes.
In medium saucepan combine mushrooms, onion, garlic, sherry, peppers, red pepper flakes, coriander and allspice. Cover and cook until vegetables are softened, 5 to 6 minutes. Chop tomatoes and add with juice; simmer uncovered 15 minutes. Meanwhile, cook spaghetti according to package directions. Drain. Transfer to a serving dish; toss with olive oil. Stir basil and parsley into tomato sauce and either toss with spaghetti or pour over spaghetti. Serves 4; contains 310 calories per serving.
In Dutch oven, saute onions, green peppers, carrots and garlic in oil until tender. Add chicken broth, tomatoes, kidney beans, cooked chicken and basil. Cook 10 minutes. Stir in shell pasta. Cook 10 more minutes. Serve with shredded Parmesan. Serves 4.
Mix together flour, baking powder, salt and shortening. Work like pie crust. Add sugar and baking soda. Mix well. Add vanilla, milk and eggs.