HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip tortillas in broth. Line large pan with 6 tortillas. Mix other ingredients and pour 1/2 mixture over tortillas. Make a second layer of the same. Cook 30 minutes at 400°. Serves 4 to 6.
Grease 13 x 9 x 2-inch pan (margarine). Put 1 cup sugar and 1 cup Karo in pan on low heat to melt sugar. Add peanut butter and melt. Then add Rice Krispies; stir until coated. Press into 13 x 9-inch pan.
Mix all ingredients. Put in Dutch oven with lid. Cook for 2 hours at 325°.
Spread bottom of a medium-size cookie sheet with the refried beans. Next spread on the sour cream. Then layer with rest of the ingredients. Serve with taco chips.
Cook cranberries in water until they pop open; remove from heat. Add sugar and stir gently to dissolve. Add celery, apple and nuts, stirring gently. Dissolve gelatin in 1/4 cup cold water. Add to other ingredients and stir. Pour into shallow decorative glass bowl and chill for several hours until firm.
Melt chocolate chips, milk, 3 tablespoons butter and 2 teaspoons vanilla over hot water in double boiler. Remove and cool. Cream together 1 cup butter and sugar; add eggs, 1 teaspoon vanilla, flour, soda, salt, oatmeal and coconut. Press 2/3 of dough mixture into greased jelly roll pan. Spread chocolate mixture over top. Sprinkle with remaining crumbs. Bake at 350° for 20 to 25 minutes.
Add mushroom soup, eggs, sugar, onions and cheese to cooked squash. Add 1/2 cracker crumbs. Pour into casserole dish. Pour melted butter over the remaining cracker crumbs and sprinkle on top.
Cook macaroni in boiling water about 8 minutes or till just tender; drain. Cook meat and onion until meat is browned; drain fat. Add corn, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir in cream cheese and milk. Stir in macaroni and heat through.
Heat oven to 375°. Heat shortening in 10-inch skillet until melted. Cook pork chops, brown on both sides and salt and pepper. Empty potatoes into ungreased 2-quart casserole. Sprinkle with sauce mix. Stir in water, milk, margarine and pepper sauce. Mix in beans. Place pork chops on top. Cover and bake until chops are tender, 50 to 60 minutes.
Sift flour, baking powder and salt several times. Add chopped walnuts. In another bowl, beat egg and milk. Stir into the dry mixture. Put in pans. Raise for 20 minutes; bake 40 minutes at 350°. Makes 2 loaves.
Prepare crabmeat filling as follows: In a food processor, chop green pepper, onion and bread. Toss with crabmeats in a mixing bowl. Add mayonnaise, lemon pepper, Worcestershire sauce, Tabasco, salt and pepper. Mix well and roll mixture into 4 equal balls. Set aside.
Melt margarine and add graham cracker crumbs, nuts and coconut; mix together. Add powdered sugar, peanut butter and vanilla. Mix well. Roll into small balls, dip in following mixture. Melt chocolate chips and add paraffin wax. Stick toothpicks in top of balls to dip into chocolate mixture. Set on wax paper until cool.
Cream sugar and Crisco. Add eggs, one at a time, beating 2 minutes after each addition. Add extract, then the dry ingredients alternately with milk. Fold in coconut. Bake in greased and floured tube pan, starting in cold oven. Set thermostat at 350° when cake is put in oven. Bake 1 hour.
Brush cookie sheet with 1 tablespoon melted oleo. Place caramels, 3 tablespoons oleo and 2 tablespoons water in saucepan. Cook over low heat, stirring frequently until melted and smooth. Remove from heat. Combine noodles and peanuts in bowl. Pour caramel over noodles and peanuts. Toss until coated. Drop by tablespoons onto cookie sheet. Melt chocolate and 2 tablespoons water. Drizzle over caramel clusters. Then refrigerate.
Mix dough (flour, salt, shortening and water). Let rest a few minutes. Preheat oil to 365°. Roll dough into rounds. Put 1 tablespoon sauce and 1 tablespoon cheese in middle of circle of dough. Fold dough over; seal edges. Other toppings can be added to sauce and cheese. Fry 3 minutes, turning once until pizzas are golden brown.
Combine eggs, sugar, salt and margarine in a double boiler. Cook for 1/2 hour. Cool and add vanilla. Mix crumbs, marshmallows and nuts. Mix well. Pack in a greased pan. Cool in the refrigerator. Frost with melted butterscotch pieces. These are hard to cut, but are very tasty...especially to the people who like butterscotch!!
Grease and flour a 10-inch tube pan. In a large bowl, cream the butter and shortening. Add the brown sugar and sugar. Add the eggs, one at a time, beating until creamy. Sift together the flour, salt and baking powder and add alternately with the milk and vanilla until blended well. Fold in the nuts. Pour into the prepared pan. Bake in a 325° oven for 1 hour or until a cake tester inserted near the center comes out clean.
Prepare pastry shell. Mound peaches in unbaked shell. In small bowl, mix sugar, eggs and flour until smooth. Pour over peaches. Dot with butter. Bake at 400° for 45 to 50 minutes. Let set before serving. Serve with sweetened whipped cream. Makes 8 servings.
Cut stew beef into small pieces. Fry in skillet until brown. Pour beef into saucepan with 2 cups of water. Cook on low heat for 2 hours. Drain water. Add other ingredients. Season to taste. Cook for 1 hour and 30 minutes on low heat. Serve hot with saltine crackers.
Bring berries to boil; add sugar and jello. Let cool until it begins to thicken. Whip milk and add to berry mixture. Beat until well blended. Pour into pastry shell. Chill at least 3 hours or overnight.
Slice berries into pie shell. Add frosting made as follows: Put egg white, sugar, water and corn syrup into double boiler. Place over boiling water and beat on high speed with mixer about 7 minutes or until thick. Pour over berries. Refrigerate until ready for use.
Steam squash and onions until tender. Mix cheese and remaining ingredients together; combine with squash mixture. Bake in a 2-quart greased dish at 350° for 30 to 35 minutes.
Combine butter, flour, sugar, milk and cinnamon. Add peaches. Pour into casserole dish and bake at 325° for about an hour or until done and brown on top.
Combine all ingredients in 2 1/2-quart glass casserole. Cover with glass lid. Microwave for 8 minutes on High. Stir well and continue cooking for 8 to 9 minutes on High, or until cabbage is tender-crisp. Let stand, covered, 2 minutes before serving. Makes about 6 servings.
Mix well by hand the first 3 ingredients, forming into balls about 1-inch diameter. Refrigerate 2 hours.
Put 1 box of jello in a small bowl. Add 1 cup boiling water and stir to dissolve jello. Mix in 1 cup cold water. Pour and chill in 9 x 13-inch glass baking dish (or larger) for 35 minutes or until set. Put 1 box of same flavor of jello into small bowl. Add 1 cup boiling water and stir to dissolve jello. Mix in 1/2 cup chilled Milnot. Pour onto first layer and chill (about 35 minutes) until molded. Alternate the jello and Milnot mixture for each of the flavors. Pour on last layers while still in refrigerator to prevent spilling. Refrigerate overnight. Cut into squares and serve.
Sauce: Mix the two cans of soup, tomatoes with green chilies and chicken broth.
Boil chicken in water until done; debone chicken and return to broth. Bring to a boil. Prepare dumplings by mixing together the flour, egg, milk, baking powder, salt and shortening. Knead thoroughly and roll out on a floured board. Slice and place in boiling chicken broth. Salt and pepper broth to taste. Cook slowly, uncovered, for 10 minutes and covered for 30 minutes. Stir occasionally.
Mix sugar and cocoa together. Add mayonnaise and butter. Dissolve the 2 teaspoons of soda in the cup of warm water. Add to the mixture. Add flour and vanilla. Beat well and bake in 350° oven until cake springs back.
Butter a 9 x 13-inch pan and layer it with whole Club crackers. For 5 minutes, boil the graham cracker crumbs, white and brown sugars, milk and margarine; pour over the whole crackers. Add another layer of crackers. Melt the peanut butter and chocolate chips; pour over the crackers. Chill and cut.
Mix cake mix with oil, eggs and sour cream. Grease and flour 9 x 13 pan. Pour in 1/2 batter. Mix brown sugar and cinnamon and sprinkle 1/2 over cake batter. Swirl with knife. Repeat with remaining batter and topping. Bake at 325° for 40 to 45 minutes. Glaze warm cake with powdered sugar mixed with vanilla and milk.
Mix all ingredients,	except	bread,	and do not cook puddings, then cut 1 loaf bread into pieces and spread into a greased 9 x 13-inch pan . Pour mixture over. Put other loaf, cut up on top.	Bake at 350° for 30 minutes.
Mix frozen orange juice, lemonade, sugar and water together. Add maraschino cherries. Just before serving, add ginger ale. Very good for weddings. Serves about 50 people.
Beat butter and sugar thoroughly and add eggs. Mix dry ingredients together. Add dry ingredients alternately with milk and vanilla. Fold in floured fruit. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Wash peppers; remove tops, seeds and membranes. Set upside-down to drain. Place beef, onion, garlic and celery in a 2-quart microproof bowl. Cook on High (maximum power) for 3 minutes. Stir to crumble beef. Cook on High 2 minutes. Stir in remaining ingredients, except 4 tablespoons tomato sauce.
Mix Jell-O with 1 1/2	cups boiling water (stir until dissolved). Add strawberries and half of Cool Whip. Cut cake in half. Break half of cake in small pieces and put in a 13 1/2 x 8 3/4-inch pan. Pour half of mixture over cake bits. Break the other half of cake into bits. Put these in pan over first layer and add the other half of strawberry mixture. Refrigerate overnight. Top with remaining Cool Whip and serve.
Peel grapefruit; section and seed over a bowl, reserving juice. Peel and slice avocados. Immediately combine juice, grapefruit sections and avocado slices in bowl; toss gently. Cover and refrigerate up to 2 hours. Drain and toss with lettuce in a serving bowl. Combine olive oil and remaining ingredients in a jar. Cover tightly; shake vigorously. Serve with salad.
Sort and soak beans in cold water 3 times as much water as beans (soak overnight). Do not change water, just pour off until 1 to 2 inches of water is left over beans. Bring beans to rolling boil and scoop off scum. Set kettle in sink. Put 2 tablespoons baking soda in beans. Empty water and rinse beans several times in water. Cover beans with room temperature water level with beans or 1/2-inch above beans. Add 1 cup bacon grease. Boil until half tender, about 1/2 hour and no more. Scoop out juice and save. Add molasses, salt, sugar and brown sugar. Bake in 2 stainless steel pans or Pyrex bowl. Bake at 350° until beans come to a boil. Turn oven down to 300°. Bake 1 1/2 to 2 hours. If cracking on top or too dry, add saved juice or a mixture of sugar and water. Beans get thicker as they cool, so make an allowance for it.
Select small, young beets. Cook until tender. Dip into cold water. Peel off skins. Mix ingredients. Cook until sugar dissolves. Pour over beets and boil 10 minutes. Pack into sterilized jars and seal.
Beat eggs 5 minutes at high speed with electric mixer. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg; add to pumpkin mixture and blend well. Spoon batter into a greased and floured 15 x 10 x 1-inch jelly roll pan, spreading evenly to corners. Bake at 350° for 15 minutes. Turn cake out into a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together, jelly roll fashion and let cool.
Combine flour and eggs. Add enough milk to make a thin batter (about half as thick as regular pancake mix). Add sugar (as much as you want to make the batter sweet). Fry pancakes on both sides. Remove from pan; add cottage cheese in middle of pancake. Roll the pancake up.
Drain sweetened strawberries, reserve liquid. Place drained liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring constantly, until gelatin dissolves. Mix strawberries, yogurt and gelatin mixture in a blender until smooth. Place cups on a tray or baking pan. Fill and cover with aluminum foil. Insert a stick by making a slit in foil. Freeze until firm.
Combine water and bouillon cubes in a Dutch oven; bring to boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt butter in a heavy saucepan; blend in flour and cook 1 minute. Gradually add milk; cook over medium heat until thickened, stirring constantly. Add cheese, stirring until melted. Stir cheese sauce, pimento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated. Do not boil. Yield: 8 to 10 servings.
Mix until crumbly and sprinkle on top of sweet potato mixture. Bake at 350° for 1/2 hour.
Combine dry ingredients. Add milk and shortening; beat for two minutes. Add eggs, one at a time, and beat. Add lemon juice and vanilla. Mix thoroughly. Pour into greased and floured tube pan and bake at 350° for 1 hour and 10 minutes or until done.
Melt butter or margarine in skillet. Add onion, green pepper and celery. Cook until onion is yellow. Blend in flour; stir in curry powder and soy sauce. Stir in 1 cup water and tomatoes. Cover and simmer 20 minutes.
Mix all ingredients in food processor or blender. Chill. Serve with tortilla chips.
Mix the first 3 ingredients together and press into a 9 x 13-inch pan. Mix the remaining ingredients together until creamy, then pour on top of mixture pressed into pan. Bake in a 350° oven for 30 to 40 minutes or until golden brown on top. Sprinkle with powdered sugar. Cool, then cut into bars.
Shred clean heads of cabbage and layer in crock with canning salt and dill. Keep packing down the layers as you go, filling crock to desired level. This will make its own juice to cover. Weight down with dinner plate with clean brick on top. Cover with cloth and let ferment until it satisfies your own taste. This will vary according to the temperature of the weather. When ready, heat in large stainless steel or enamel pot and pack in jars. You may wish to put in hot water bath to assure sealing. I don't because I bring it to a boil and then pack it in jars.
Drain beans; add mushroom soup and mix well. Top with French fried onion rings. Bake at 325° for 25 minutes. Remove from oven and add Cheddar cheese. Bake another 5 minutes.
In a large bowl, combine all the ingredients. Mix thoroughly with spoon. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes; cool slightly. While still warm, top with the frosting.
Mix sugar, milk, butter and syrup. Cook to soft ball stage, stirring constantly. Remove from heat. Add vanilla. Pour into buttered 9 x 13-inch pan. Let cool. Cut into pieces and wrap in wax paper.
Sprinkle lemon juice over chicken and apple; mix lightly. Combine rest of ingredients. Mix. Add mayonnaise to moisten.
Put it on a paper towel, then put it in a microwave for 12 seconds. Then eat it!!!
Chop vegetables and sprinkle salt over to let set overnight. Drain. Mix remainder ingredients and pour over vegetables. Boil 15 minutes and can.
Mix first 5 ingredients, then add nuts and vanilla. Bake in 9 x 13-inch pan, greased and floured (or sprayed with Pam cooking spray). Bake at 300° for 35 minutes. Cake should look like isn't finished baking. Remove from oven and spread marshmallows (as desired) over top of cake. Put back in oven. Bake at 350° until marshmallows soften and puff up. Remove from oven and let cool for 1 hour, then spread on icing.
Mix together and bake at 350° for 20 minutes. Serve with crackers.
Mix potatoes, liquid, shortening, salt and sugar. Dissolve the yeast in warm water. Stir it into the potato mixture. Stir in eggs and enough flour to make a dough easy to handle. Turn onto a lightly floured board. Knead until smooth and elastic (5 to 8 minutes). Place in greased bowl, greased side up (dough). Cover and let rise until doubled. Roll out 3/4-inch deep on floured surface. Cut with a floured cutter. Let rise until doubled (approximately 1 hour). Heat oil to 375° and fry until golden brown.
Sprinkle jalapenos, Monterey Jack cheese and Cheddar cheese in greased 9-inch square baking dish. Combine baking mix, half and half, eggs and hot sauce in blender container. Process at high speed for 15 seconds or until smooth. Pour into prepared baking dish. Bake at 375° for 30 minutes or until golden brown and knife inserted near center comes out clean. Let stand for 10 minutes. Cut into 1 1/4-inch squares. Yield: 36 servings.
Combine all fruit, except strawberries, in large bowl. Pour thawed orange juice over them. Marinate overnight and top with fresh strawberries when you serve.
Cream shortening and sugar. Add egg, vanilla, pineapple and flour which has been sifted with baking powder, baking soda and salt. Drop on ungreased cookie sheet and bake for 10 to 12 minutes at 375°.
Mix first 6 ingredients. Bake at 325° for 45 to 50 minutes. Mix the second cup of sharp cheese with the stuffing and put on top of the cooked broccoli. Melt 1 stick of butter or margarine and pour over the cheese and stuffing. Bake for a few minutes, just until the cheese melts.
Sift soda and flour together. Beat egg whites until stiff. Cream butter and sugar thoroughly. Add egg yolks one at a time and add vanilla. Add flour mixture alternately with the sour cream, using low speed on mixer. Fold in egg whites carefully. Pour into pan, greased and floured. Bake at 300° for 1 hour and 15 minutes or until done.
Mix first 7 ingredients with fork. Using whisk, mix liquids. Add liquids and chips to dry ingredients. Stir about 2 minutes; will be lumpy. Pour into greased muffin tins or cupcake papers.
Brown meat; add sauce, seasoning mix, water and beans. Cook 5 minutes. Pour 1/2 in baking dish and add a layer of cheese and a layer of Doritos. Repeat, beans, cheese and Doritos. Bake at 350° for 15 minutes, or until bubbly.
Mix flour, sugar, baking powder and salt. Work in shortening as for biscuits. Then add egg and egg yolk (well beaten), milk and chopped nuts. Beat thoroughly and turn into a buttered bread pan. Let stand, then bake at 400° for 40 to 50 minutes.
Put half of cornbread mixture on bottom of pan. Add onion and layer of cheese. Dice potato and add layer of potatoes, then all of the meat. Add another layer of potatoes, onions and cheese. Top with remaining cornbread. Bake until cornbread is golden brown.
Mix together the chocolate chips and butter. Combine colored marshmallows and pecans in a bowl. Pour chocolate over marshmallows and mix. Pour mixture out on waxed paper; shape into a log. Place in refrigerator until chilled.
Cream margarine and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Mix buttermilk and 1/4 teaspoon pepper in large, shallow dish; add chicken. Cover and marinate for 1 hour, turning occasionally. Combine flour, salt, remaining pepper, monosodium glutamate and paprika. Coat chicken with flour mixture. Place on waxed paper; let stand for 30 minutes.
Mix all ingredients, except vanilla and pecans. Use large kettle as mixture bubbles. Stir and watch carefully. Cook until it forms a rather hard ball when dropped in cold water. Add vanilla and pecans; stir a few minutes off the stove. Cool rapidly. Drop on wax paper with tablespoon. Yields approximately 40 small pralines.
In a microwave-safe bowl, cook sweetened condensed milk and chocolate chips on Full power for 2 to 3 minutes, until chocolate is melted. Stir in cherries, nuts and liqueur. Spread evenly in buttered 8-inch pan. Refrigerate until firm.
Fry bacon until crisp; remove. Pour off all but two tablespoons drippings. Add croutons to reserved drippings and heat and stir until brown and crisp; remove from skillet. Slightly beat eggs, milk, salt and pepper. Add to skillet. Cook until nearly set, stirring. Gently stir in crumbled bacon and croutons. Cook until just set. Makes 4 servings.
In a pan combine white and brown sugar, water, salt, corn syrup and vanilla. Cook at 260° to a hard ball stage. Pour over popcorn in an open pan. Roll up your sleeves. Butter your hands liberally. Form popcorn into balls. Wrap individually in Saran Wrap.
Place eggs in large bowl; beat thoroughly. Add next 9 ingredients, mixing thoroughly after each one. Stir in chocolate chips and M&M's. Drop from ice cream scoop onto ungreased cookie sheet about 6 on a sheet. Bake at 325° for 15 to 18 minutes. Yields 6 dozen monster size cookies.
Mix cream cheese and lemon juice. Add fruit, nuts and Cool Whip. Mix well. Pour into large dish and freeze.
Combine carrot, couscous, onion salt, lemon-pepper seasoning and nutmeg. Add water and stir, then divide into 4 individual au gratin baking dishes, sprayed with nonstick coating. Cut fish in 4 equal portions and place on top of couscous mixture in each dish, tucking under any thin edges. Cut lemon in 4 slices and place one slice on top of each piece of fish. Cover with foil and refrigerate 3 to 24 hours.
Cream the butter and sugar together until smooth. Add egg yolk and beat until light. Stir in flour. Add cream and vanilla, beating until you have a stiff but workable dough. Divide dough into 35 portions. Roll each into a ball. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until just barely browned.
Rinse mushrooms, pat dry, remove stems. Place caps on a greased baking sheet.
Mix dry ingredients. Add oil and mix; add milk and mix. Add eggs, one at a time, beating well after each addition. Add strawberries, coconut and nuts.
Saute onion in butter. Add soup, milk and softened cream cheese. Stir and keep warm until mixture is smooth. Put hash browns in a 9 x 13-inch baking dish. Pour sauce over potatoes and top with shredded cheese of choice. Bake at 350° for 45 minutes.
Cream shortening, butter and peanut butter in a large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg and beat well. Sift together flour, baking powder, soda and salt in a medium mixing bowl. Add to creamed mixture, blending well. Chill thoroughly.
Preheat oven to 400°. Lightly spray baking pan with no-stick spray.
Mix as listed. Bake for 1 hour at 350° in greased tube pan.
Cream sugar and shortening together. Add eggs and beat by hand. Sift flour and cocoa; add to the creamed mixture. Mix well. Add vanilla and nuts. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 30 minutes. Remove from oven for 10 minutes. Cool; ice with chocolate fudge icing. Add nuts to icing. Can be frozen.
Blend cucumber, garlic, water and mint leaves until smooth. Add other ingredients and blend. Chill before serving.
Take tomato juice. Let stand in warm place 4 or 5 days until it really sours. Skim off top and part of water from top. Use remaining juice and add sugar and spice to taste, 1 onion (ground real fine) and salt. No vinegar is used. Boil slowly until thick. Pour in pint jars and turn upside down 24 hours to seal.
In a large bowl, beat cream cheese until fluffy. Gradually beat in Eagle brand milk until smooth. Stir in 1/3 cup lemon juice and vanilla.
Put soy sauce, vinegar and Worcestershire sauce in 1 cup measuring cup and add water to make 1 cup. Put this mixture into large bowl with the rest of ingredients, except beef. Mix together. Add beef and refrigerate at least 24 hours, stirring occasionally to marinate . Put on skewers and grill or broil to desired doneness.
Combine all in pan and bring to a hard boil. Turn heat down and simmer for 1 hour or until almost all liquid is gone. This taste like fresh green beans. Cooking for a long time makes the difference.
Mix for 5 minutes. Butter Bundt pan and sprinkle with cinnamon and sugar. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine all ingredients; mix well. Put into 9-inch loaf pan. Bake in oven for 1 hour. Yields 6 servings (serving size: one 1 1/2-inch slice). Half of recipe yields 3-serving loaf; 1/3 of recipe yields 2-serving loaf.
Combine butter and sugar; cream until light and fluffy. Add eggs, one at a time beating well after each. Combine dry ingredients; add to creamed mixture alternately with yogurt and vanilla, beating well after each addition.
Melt margarine, blend in brown sugar and salt. Cook over low heat for 2 minutes, stirring. Add milk; cook to boil. Remove from heat. Blend in 10x sugar. Add vanilla and mix well. (Mixture may be thinned with a small amount of milk or thickened with more 10x sugar.)