HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into small bite sized pieces. In skillet brown onion and garlic lightly in oil. Add 1/4 to 1/2 can enchilada sauce to skillet. Add chicken, olives and green chilies. Let mixture simmer a few minutes. In a 13 x 9-inch greased baking dish, layer one layer of tortillas that have been dipped in remaining enchilada sauce, a layer of meat mixture and a layer of cheese. Repeat layering process until all ingredients have been used up. (End with a layer of cheese.) When all layers are finished, pour remaining green sauce over enchiladas. Bake covered in a 350° oven for 1 hour. Ole!!
Add just enough oil to bottom of frypan to avoid sticking. Wash, peel (if necessary) and slice vegetables for stir-fry. I like almost anything fresh from the garden. I've never come across a bad combination. I like to mix the colors so the dish is pleasing to the eye.
In blender, combine bananas, lemonade and orange juice. Blend well. Pour into a large freezable container. Add pineapple juice and water. Freeze overnight. To serve, put punch in bowl and pour in 7-Up. Use potato masher to mash up punch until slushy. Decorate with orange or lemon slices.
Cook noodles. Rinse thoroughly. Add other ingredients. Simmer for an hour or so.
In a large skillet, brown beef, breaking up large pieces. Drain off all except 1 tablespoon fat. Stir in onion and green pepper. Cook and stir 5 minutes or until onion is tender. Season with chili powder, salt and pepper. Add tomatoes. Break up with spoon, then add rice and water. Bring to a boil. Stir once. Cover and simmer 20 minutes or until rice is tender and liquid absorbed. Makes 4 servings.
Place the steak in center of a piece of foil and sprinkle with soup mix. Cover with potatoes, carrots, celery, green pepper and onion and dot with butter. Sprinkle with salt and pepper. Fold foil over, leaving space for steam. Place on a grill over low coals and cook for about 1 hour and 30 minutes or until done.
Simmer chicken until tender. Remove chicken, cool and dice. Boil broth, uncovered, until reduced to 1 cup. Add onion, carrots and celery. Simmer until tender, about 10 minutes. Gradually stir in soup and milk. Add chicken and cheese; heat and stir until cheese melts. Garnish with shredded cheese, if desired. Yield: 4 to 6 servings.
Dissolve first 3 ingredients in large bowl and let stand until bubbles form. Blend and add to yeast mixture the soy milk and cashew meal. Mix in remaining ingredients except whole wheat flour. Stir in flour. Pour into "Pammed" 7 1/2 x 11 1/2-inch baking pan. Let stand for 30 minutes. Preheat oven to 350°. Bake for 45 to 60 minutes. For Bundt pan, use 1 1/2 recipes.
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings. Crumble bacon; set aside. Saute onion and green pepper in bacon drippings until tender. Stir in flour; cook 1 minute, stirring constantly. Add tomatoes, Worcestershire sauce, pepper and mustard. Cook over medium heat until thickened. Stir in green beans; cook until thoroughly heated. Transfer to serving bowl; sprinkle with crumbled bacon. Yields 6 servings.
*Tuna can be substituted with your favorite meat. Chicken, pork, hot dogs, beef tips.
Put flour in a bowl. Melt butter in pan and add sugar. Blend in eggs and vanilla. Add flour mixture gradually. Spread into a 13 x 9-inch pan. Sprinkle with nuts and chips. Bake at 325° for 30 minutes.
Preheat oven to 400°. Mix thoroughly the softened shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover and chill 1 hour. Roll dough 1/4-inch thick and cut. Bake on ungreased cookie sheet for 6 to 8 minutes at 400°. Serves 3 dozen.
Bake pie crust. Pour blueberry pie filling in bottom of crust. Chill for 30 minutes. Beat cream cheese, adding powdered sugar until smooth. Fold in whipped topping. Spread cheese mixture on top of blueberry pie filling. Chill 30 minutes. Gently spread cherry pie filling on top. Chill approximately 4 hours.
Mix all the ingredients and then all the flour to make a medium stiff dough. Let stand overnight in a cold place or refrigerator. In the morning shape into 6 or 8 balls and roll out ball in rectangular shape and cut diagonally with spatula or fork shaped cookies. Roll cookie dough thin for crisp cookies and roll thicker for soft cookies. Mix 1 egg in small dish with fork. Dip fork in beaten egg and make tine marks across top of each cookie. Place on cookie sheet and bake at 375° for 8 to 10 minutes.
Fry onion in butter. Add remaining ingredients, except meat, and simmer slowly for 15 minutes. Add meat and turn on low for 1/2 hour. I usually have to add a little water. Makes wonderful sandwiches. Serve on buns.
Put rolls spread out on an 11 x 17 1/2-inch sheet pan. Bake as directed. Mix cream cheese, mayonnaise and Hidden Valley Ranch dressing mix. Spread over cooled rolls. Put chopped vegetables over cream cheese mixture. Sprinkle grated cheese over vegetables. Refrigerate 12 hours or overnight.
Cube potatoes and chicken. In skillet melt margarine; cook onions tender. Stir in flour and salt. Stir in half and half, stirring until thick. Stir in potatoes and chicken. Cover and cook until warm.
Wash chicken breasts and let drain. Cut dried beef into small pieces and layer bottom of a 9 x 13-inch baking pan. Wrap each chicken breast in slice of bacon with ends tucked under bottom side . Do not salt chicken. Place chicken on top of dried beef. Mix sour cream and soup together and pour on top of chicken breasts. Prepare the night before and refrigerate overnight. Bake, covered, at 375° for 3 1/2 hours. Serve over rice.
Combine flour, salt, and soda in medium mixing bowl. Set aside. Cream together sugars and crisco. Add eggs and beat well. Add flour mixture and all other ingredients. Drop teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10-12 minutes.
Mix in order given eggs, evaporated milk, salt, pumpkin, sugar and pumpkin pie spice. Put in 9 x 13-inch cake pan. Sprinkle with yellow cake mix over all. Add chopped nutmeats and lastly drizzle melted butter over top. Bake at 350° for 45 minutes to 1 hour until done. Serve with Cool Whip, ice cream or plain.
Slice bananas thinly. Combine all ingredients in mixer bowl. Blend at low speed. Beat 3 minutes at medium speed. Pour into prepared pan. Bake in preheated 325° oven for 1 hour and 15 minutes.
Cut off cauliflower buds and split to bite size. Split carrots and celery into fourths, lengthwise, then cut pieces 2 inches long. Add drained mushrooms, olives and garlic cloves. Sprinkle garlic powder over cut vegetables. Add lemon juice, lemon halves and Italian dressing. Stir and set in refrigerator for 1 hour. Stir again and salt to taste. Marinate for at least 2 more hours, stirring occasionally. Serve in large bowl. Use toothpicks to spear morsels.
Dissolve yeast in 1/4 cup lukewarm water. Sift all dry ingredients together. Cut in shortening; add yeast, water and buttermilk. Place in covered bowl in refrigerator overnight. Bake as needed. On floured board roll 1/2 inch thick and cut with a biscuit cutter. Bake at 400° for 12 to 15 minutes. Yields 3 to 5 dozen.
Assemble and prepare all ingredients. In 6-quart pot melt butter and brown rabbit. Add onions and cook until translucent. Sprinkle flour over rabbit, stirring. Add all seasonings; mix. Combine water, wine, lemon juice and rind. Pour over rabbit. Bring to boil, reduce heat and simmer covered for 1 hour.
Slice raw potatoes and place in greased casserole. Crumble hamburger over them (do not cook hamburger before). Add half of the salt and pepper. Slice onion and spread over hamburger meat. Spread kidney beans over onion. Cover all with undiluted tomato soup and add remaining salt and pepper. Bake for 1 hour and 40 minutes in a 350° oven. Serves 4.
Combine oats, peanuts and margarine; press into bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes.
Mix all ingredients together. Bake at 350° for 1 hour in greased and lightly floured pan.
Melt butter in a saucepan; add flour and stir well. Add milk slowly, stirring constantly until well blended. Add all remaining ingredients; cook until slightly thickened. Place ham on toasted bread, then add bacon, cheese sauce and top with tomato slices. Bake at 425° until bubbly.
Pour sugar over figs and refrigerate overnight. Bring to boil and simmer for 20 minutes. Slowly pour in Jell-O while stirring. Simmer for 10 minutes. Pour in jars, seal.
Preheat oven to 325°. Cream butter and sugar. Stir in eggs, flour, buttermilk and vanilla. Pour into pie shell. Bake for 45 minutes to 1 hour, until set. Cool slightly before serving. Makes 8 servings.
Mix all ingredients together. Beat two minutes. Bake at 350° for 1 hour in 2 loaf pans or 1 tube pan, greased and floured.
Boil onion and jalapeo in a little bit water. Separately in cooking pan, bring shrimp, tomato juices, and seasonings to a boil. Then mix all ingredients together. Let come to a boil, then simmer on low heat for 20 - 25 min.
Slice potatoes in 4 pieces lengthwise. Toss in bag of Shake 'N Bake. Place on cookie sheet in oven at 400° for 1 hour.
Mix with wire whisk in double boiler until sugar is dissolved. Cook in double boiler, stirring, until mixture thickens from sides to center. Move to center to cook liquid. Turn down heat to low and gently simmer. Pour into long-stemmed glasses.
In a mixing bowl, pour water over oatmeal. Let stand for 10 minutes. Add sugars and butter, stirring until butter is melted. Add eggs one at a time, beating well after each addition. Sift flour, cocoa, baking soda and salt together. Add to batter; mix well. Stir in half of the chocolate chips. Pour into a greased 9 x 13 baking pan. Sprinkle walnuts and remaining chips on top. Bake at 350° for 40 minutes or until toothpick inserted near center comes out clean.
Preheat oven to 400°. Grease baking pan. Mix egg, milk, Bisquick and 1/2 cheese. Spread in pan. Top with rest of cheese, poppy seed and oleo. Bake 25 minutes. Serve hot.
Thaw spinach; drain thoroughly (squeeze out water). Mix with remaining ingredients. Chill to blend flavors.
Beat cream cheese and 1/2 cup cold milk in a large bowl with a wire whisk until smooth. Add remaining cold milk and pudding mixes. Beat with a wire whisk for about a minute. Stir in Cool Whip until smooth and well blended. Spoon into crust. Refrigerate for about 4 hours or until set. Garnish with white chocolate curls made from Baker's Chocolate, if desired. Store leftover cheesecake in refrigerator. Makes 8 servings.
Put butter in casserole; briefly melt in a 350° oven to coat bottom of dish. Mix corn, flour, sugar, salt and pepper; add beaten eggs and milk. Mix together well and put in buttered casserole.
Spread rolls on pizza pans. Bake as directed. Mix cream cheese, sour cream, milk and Ranch dressing. Spread on rolls. Top with ham, turkey, lettuce, peppers, olives, cheese and mushrooms.
In a 1-quart shallow casserole, combine apples or peaches, sugar, 1 tablespoon baking mix and cinnamon. In a medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in I Can't Believe It's Not Butter until mixture is size of small peas. Stir in milk until moistened; drop by spoonfuls onto fruit mixture. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes 6 servings.
Brown ground beef and sausage; drain grease. Add cheese and melt mixture together. Spoon into small rye bread or white squares and place under a broiler for 1 minute.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on low.
Put pie filling in bottom of cake pan. Melt oleo and pour over dry cake mix; stir all that up good. Then pour all that over pie filling. Put nuts (pecans) on top if you want. Bake in 9 x 13-inch dish or pan until light brown at 325°.
Place big bag of Tater Tots in buttered 13 x 9-inch pan. Mix remaining ingredients in large bowl. Spoon on top of Tater Tots. Put cheese on top. Cover with foil. Bake at 350° for 1 hour.
In small saucepan, heat pineapple, brown sugar and mustard to a boil. Reduce heat. Simmer 5 minutes. Spoon 1/2 cup glaze over ham during the last 30 minutes of baking. Heat remaining glaze mixture and serve with ham.
Cook chicken until tender and debone. Melt butter and toss with dressing mix. Put half the stuffing in a casserole dish. Top with chicken and mushroom soup and 2 cans of broth where chicken was cooked. Add remaining stuffing. Bake at 350°, uncovered, for 50 minutes.
Melt butter and pour into large bowl. Add peanut butter. Add sugar. Mix well with hands. Dough will be sticky. (Use less peanut butter.) Take a little dough to form about 1-inch balls. Put them on cookie sheet, covered with wax paper. Refrigerate for about 30 minutes (until hard). Melt chips in double boiler with just enough paraffin to make glossy. Dip balls in chocolate half way. Put back on wax paper. Refrigerate or freeze.
In bowl, sift flour, baking powder, baking soda, salt and sugar. (If using seed, add now.) Cut in shortening with pastry cutter or two knives. Pour in buttermilk; add raisins. Mix; batter will be very moist. Turn out onto floured board and knead gently a few strokes. Shape into round shape. Cut loaf into quarters, about 1/4 way. Brush with melted butter. Sprinkle with sugar; bake at 350° for 30 to 45 minutes or until light brown.
Beat softened cream cheese with sugar until fluffy. Add peanut butter. Beat well. Gradually beat in milk. Fold in Cool Whip. Pour into shell. Freeze until firm.
Brown ground beef and drain grease. Add taco seasoning mix. Add tomatoes and sauce. Let simmer for 20 minutes. Add remaining ingredients and bake at 350° for 20 to 30 minutes.
Mix all ingredients together and pour over medium head of shredded cabbage. You may want to add finely shredded carrots, sliced, hard-boiled eggs and chopped tomatoes.
Stir together brown sugar and honey in a large saucepan. Bring mixture to boiling, stirring constantly. Remove from heat. Stir in peanut butter until smooth. Measure 1/3 cup of dried fruit bits. Set aside. Stir remaining fruit bits into honey mixture until well coated. Spread mixture into a greased 12 x 7 1/2 x 2-inch baking pan. Press reserved fruit into top and cool. Cut bars into individual bars and wrap each in plastic wrap. Makes 24 bars.
Boil together the margarine, water and cocoa. In a bowl, mix flour, sugar, eggs, salt and buttermilk mixture. Add cocoa mixture and blend well. Bake in an 18 x 12 x 1-inch pan at 350° for 20 to 30 minutes.
Cream butter and cream cheese. Gradually add sugar. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture. Stir in flavorings; blend well. Pour into a greased and floured loaf pan; bake at 325° for approximately 1 hour and 15 minutes. Cool in pan for 10 minutes. Enjoy warm or cold. Freezes well.
Fill churn with milk. Pour in rest of ingredients. Freeze according to ice cream churn directions.
Mix the above ingredients together except the coconut. Mix them well and then add the coconut. Grease and flour a 10 inch pie pan. Pour mixture into pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. The crust forms as the pie bakes.
In a bowl, combine beef, onion, tomatoes, Worcestershire sauce and salt. Spoon into a greased 3-quart or larger casserole. Layer the potatoes, flour, corn, lima beans and pepper on top. Bake, covered, at 350° to 375° for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes. Serves 8.
Slice cucumbers and add onions and salt. Let stand about 1 hour. Drain thoroughly. Combine remaining ingredients. Heat to boiling and add to cucumber mixture. Mix and heat gently to boiling, stirring often. Place in sterilized jars and seal. Makes 7 pints.
Brown ground chuck. Add onion and garlic powder. Let simmer for a few minutes. Add potatoes and water. Cook until potatoes are tender. Salt and pepper to taste.
Peel onions and slice or chop; brown lightly in butter. Pour onions in crock-pot. Add water and bouillon cubes. Mix and cover. Cook on low 7 to 8 hours or on high 3 to 4 hours. Put in serving bowls. Add slice of toasted French bread. Top with grated Mozzarella cheese. Put in oven or microwave until cheese is melted. Serve piping hot.
Mix ingredients all together.	Drop cookies on greased sheet. Bake at 375° for 7 to 8 minutes.
Combine soup, milk and pepper in casserole dish. Arrange a layer of potatoes, ham and soup sauce. Dot top with butter. Sprinkle with paprika. Cover dish. Bake for 1 hour at 375°. Uncover and bake an additional 15 minutes.
Sift dry ingredients together; set aside. Mix eggs, oil and sugar. Stir in carrots, pineapple, vanilla and nuts. Add dry ingredients slowly to carrot mixture, blending thoroughly. Turn into a 10-inch tube pan (Bundt or angel food). Bake at 350° for 1 hour or until done.
In a 13 x 9-inch baking pan, sprayed generously with vegetable cooking spray, spread crescent rolls to cover the bottom of the pan. Keep the rolls touching. Sprinkle sausage and cheese evenly over the rolls. Combine eggs and milk, beating well. Pour mixture over sausage and cheese. Cover with aluminum foil so that rolls will cook thoroughly in the middle. Bake for 25 to 35 minutes or until set. Remove from oven and allow to stand for 5 minutes. Cut into squares and serve immediately. Makes 6 to 8 servings.
Combine onions and squash. Cover with water; cook 5 minutes and drain. Combine soup, sour cream, carrots and fold in squash and onions.
Brown meat in hot oil in skillet, then transfer to slow cooker. Add sauce, green pepper and onion. Cover and cook at high heat 4 to 5 hours or until tender. Slice and serve with sauce. Sprinkle with parsley.
Sift together the flour, baking soda and salt. In a large bowl, combine butter, sugars and vanilla. Beat until creamy. Beat in eggs; gradually add sifted dry ingredients. Mix well; stir in chips and nuts. Drop by teaspoons onto ungreased cookie sheet. Bake in 375° oven for 8 minutes or until lightly brown.
Mix all together. Bring to a boil. Simmer at least 2 hours, but the longer, the better.
Soak steaks in milk overnight. Drain. Mix flour and seasonings. Dredge steaks in flour mixture. Heat oil in large pan and fry steaks until done. Drain well.
Preheat oven at 350°. Generously grease, then flour pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake at 350°. Cake is done when toothpick inserted in center comes out clean.
Measure cooked rice in 1 1/2-quart casserole. In a small frying pan, saute onion in butter. Blend in soup and water. Stir in chicken or tuna, peas, salt and pepper. Bring to a boil, stirring occasionally. Stir into rice in casserole. Sprinkle with Cheddar cheese. Bake, covered, at 400° for 20 minutes.
Saute onions and celery in margarine 5 minutes. Add broth, soy sauce and soup. Simmer for 2 minutes. Add chicken and rice. Turn into a 13 x 9 x 2-inch casserole; bake 15 minutes at 350°. Remove from oven and sprinkle first with noodles, then cashews and bake an additional 2 minutes.
Place peeled and pitted peaches in blender and add honey to taste. Blend until smooth. Cover jelly roll pan with aluminum foil and then Saran Wrap (do not let hang over sides or it will burn). Spread peach mixture 1/4-inch thick on tray. Bake at lowest heat 24 hours. Roll in Saran Wrap and store in jar with cover. Will keep in cool room indefinitely. Can be done with apples-cinnamon, apricots, etc. Tear off piece and eat!
Dip chicken in butter. Then roll in corn chip crumbs. Put on rack in pan. Bake at 350° for 50 minutes.
Break spaghetti in 3 to 4-inch pieces. Cook as directed and rinse. Add other ingredients. Mix well and let set at least a day before serving.
Combine and mix thoroughly. Spread on muffin halves. Place on cookie sheet and freeze for at least 8 minutes. Cut into eighths. May freeze before baking. Broil 5 minutes or until bubbly. Serve immediately.
Beat eggs well. Mix everything and pour into unbaked pie shell. Bake at 350° until done. (Stick knife in center and if it comes out clean, remove from oven.)
Place beans in 3 cups water in saucepan. Bring to a boil; cook 2 minutes. Do not drain; set aside for 1 hour. Return beans to heat, adding water to cover if necessary. Simmer for 1 hour or until beans are tender. Drain and set aside.
Bring applesauce and sugar to boil. Boil for 15 minutes. Stir to keep from scorching. Add the jello. Stir until dissolved. Add walnuts or almonds. Pour in small 8 x 5 x 2-inch pan. Refrigerate overnight. Cut and roll in powdered sugar and form. Let stand at room temperature for 12 hours. Roll again in powdered sugar. Store in airtight container.
In large saucepan, brown ground beef, onion and green pepper. Stir in remaining ingredients. Cover. Cook over low heat about 1 hour.	Stir occasionally. Yields 6 servings.
Cook corn according to package directions. Add salt and milk. Make a thickening with flour and water and add to corn so it is consistency of medium gravy. Saute onions, celery and pepper and stir them into corn with the beaten eggs. Place in 1 1/2-quart casserole. Bake, uncovered, in 350° oven for 30 minutes or until set. When top is just set, sprinkle generously with buttered dry bread crumbs. Return to oven 1 to 2 minutes.
Heat all ingredients together in saucepan on medium-low heat, until cheese has melted. Serve with tortilla chips.
Melt fat over moderate heat. Stir in flour and cook without browning until it is pale yellow. Gradually stir in the liquid. To avoid lumps, use a whisk and cold liquid. Boil after each addition of liquid. When all liquid is added, cook sauce 10 minutes over low heat before adding seasoning.
Preheat oven to 400°. Grease bottoms of 6 muffin cups or line with cupcake liners. Beat egg with fork in small bowl; stir in milk and oil. Mix in dry ingredients until flour is moistened. Batter should be lumpy. Fill the cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Makes 6 muffins.
Mix flour, salt and sugar with corn. Add eggs, milk and butter. Beat. Pour into greased dish. Bake at 350° for 30 minutes. Doubles easily.
Brown meats; drain. Add onion and cook until tender. Add sugars, catsup, barbecue sauce, mustard, molasses and seasonings; mix well. Add beans. Bake at 350° for 1 hour or can be cooked on low in crock-pot for approximately 3 hours. Makes 10 to 12 servings.
Mix egg, sugar, nuts and apples. Sift remaining ingredients together. Add to apple mixture. Pour into a 9-inch pie plate. Bake at 350° for 20 to 25 minutes.
Preheat oven to 450°. Melt butter in 9 x 9-inch pan in oven; remove. Sift dry ingredients together. Add milk and stir with a fork.
To sugar, add all ingredients together at high speed for 5 minutes. Pour into two 9-inch pie shells. Refrigerate 1 hour.
Combine all ingredients except potato chips and 1/2 cup grated cheese. Bake at 350°. Top with remaining cheese and potato chips. Bake for 25 minutes.
Cream shortening and sugar; add molasses and eggs. Sift dry ingredients together and add alternately to cream mixture with buttermilk. Beat well. Bake 45 minutes at 350°.
Combine cereal, raisins and nuts. Melt chocolate morsels, peanut butter and margarine, in a medium saucepan, over low heat, stirring frequently. Turn off heat. Stir in vanilla. Pour melted mixture over cereal mixture. Stir until well coated.
Mix first four items in medium saucepan on medium-high. Stir constantly. When mixture comes to a rolling boil, cook for 2 1/2 minutes. Then add all other ingredients (vanilla last).
Do not salt chicken. Cook chicken in boiler, using enough water to have 2 or more cups chicken broth. Mix all ingredients, except chicken, together. Put in greased and floured pan; place chicken in center. Bake at 350° for 30 minutes.
Preheat oven to 350°. Lightly grease with spray 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. In large bowl combine flour, whole wheat flour, sugar, baking soda, cinnamon and nutmeg. Melt margarine in a small saucepan. Pour into bowl and whisk together with bananas, buttermilk, egg and vanilla. Add to flour mixture and stir until dry ingredients are moistened. Spoon batter into pan. Bake for 50 minutes. Place pan on a rack and cool for 10 minutes. Remove loaf from pan.