HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute chopped onion and garlic in olive oil until wilted, but not brown. Add tomatillos, cover and simmer until soft. Add cilantro, salt and chilies. Puree in blender. This sauce may be prepared and frozen ahead of time. Grease dish with olive oil. Layer 1/2 the tortillas, chicken, remaining onion, cheese and sauce. Repeat layers, ending with sauce and cheese. Bake at 325° for 1 hour or until cheese is melted and casserole is bubbly. Serve with sour cream and picante.
Soak fillets in water and lemon juice for 15 minutes. Drain. Dip drained fish in butter. Place in single layer in microwave dish. Sprinkle with vegetables. Microwave on High 7 minutes, rotating dish (covered dish) halfway through the 7 minutes. Mix soup, sour cream, dash of salt, dash of pepper and dash of paprika and pour over fish and cook, covered, 7 to 10 minutes more.
Place all ingredients in 2-quart casserole greased dish. After 10 minutes baking, take out and mix thoroughly. Put back in oven 15 minutes. Serve over rice or as side dish. Serves 4. Bake at 400° for 25 minutes.
Cut green pepper in strips, onion in slices and celery in slices. Heat oil; add onion and ham. Cook until ham is slightly browned. Add bouillon, pepper, celery and mushrooms. Cover tightly; cook slowly for 6 minutes. Mix remaining ingredients; add and cook for 2 minutes, stirring constantly. Serve with crisp noodles or rice.
In skillet, brown meat and pour off fat. Add tomato sauce, chili and water and bring to a boil. In pan or casserole dish, spoon in enough chili mixture to cover bottom of pan. Cover mixture with 3 overlapping tortillas. Cover tortillas with half remaining chili; sprinkle with 1 cup cheese. Cover cheese with 3 more tortillas and cover with remaining chili mixture. Bake in 350° oven for 10 minutes. Cut remaining tortilla into wedges. Remove from oven and add tortilla wedges. Sprinkle with remaining cheese. Olive halves may be added if desired. Bake 10 minutes more.
Mix all ingredients. Roll into 1-inch balls. Bake at 350° for 10 to 15 minutes. Cool. Re-bake for 10 minutes.
Fry beef until cooked through. Drain off grease. Add onion, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Mix well. Simmer 20 minutes.
Mix all ingredients thoroughly and refrigerate for at least 2 hours. Dip with fresh vegetables.
In medium bowl, stir together all ingredients. Press on bottom and sides of 9-inch pie pan. Bake at 350° for 10 to 15 minutes, or until golden brown. Chill 1 hour. Fill as desired with fresh fruit or berry combination ice cream, or pudding, or custard.
Beat evaporated milk until stiff adding sugar and jello gradually. Refrigerate. Serve in individual dishes. Sprinkle with crumbs.
Brown beef and onion. Drain off grease. Spread refried beans in a 9 x 14-inch pan. Top with meat that has been mixed with the taco sauce. Cover with cheese. Can be refrigerated until needed. Bake at 400° for 20 to 25 minutes. Use regular or taco flavored Doritos to scoop up meat mixture.
Spread pretzel pieces onto greased cookie sheet in a single layer. Pour melted margarine over top, coating pretzels evenly. Shake soup mix over top thoroughly, covering pretzel pieces. Bake at 275° for approximately 2 hours, stirring several times during baking to coat the pretzels.
Combine pecans and sugar. Add egg whites and mix until mixture is completely damp. Form into small balls (mixture will be moist). Place on ungreased baking sheet. Press a small hole in the center of each ball with fingertip. Fill with strawberry preserves. Top with cherry half, cut side down. Bake in moderate oven at 350° for about 15 minutes. Remove from baking sheet at once to prevent sticking. Makes about 36 small cookies.
Mix dry ingredients together in a bowl. Add nuts, dates, raisins and eggs. Blend well. Spread thin on a greased square cake pan. Bake in a 375° oven for 30 minutes. Cut into strips while warm and roll in granulated sugar.
In a medium mixing bowl, stir together flour, sesame seed and baking soda. In a large mixer bowl, beat margarine with an electric mixer on medium speed for 30 seconds or until softened. Add brown sugar, peanut butter, eggs, vanilla and nutmeg; beat well on medium speed. Add flour mixture, beating on low speed until combined. Shape into 1-inch balls. Roll in wheat germ. Place 2-inches apart on a greased cookie sheet and gently flatten with the bottom of a glass. Bake in a 375° oven for 8 to 10 minutes or until light brown on the bottom. Remove and cool on a wire rack. Makes about 60 cookies.
Combine the bread cubes, chopped celery, chopped onion, salt and pepper to taste and sage. To this, add enough warm water to make a rather dry stuffing. Season the hamburger lightly with the salt, pepper and Accent. In a greased shallow pan, make a layer with half of the hamburger. Spread the stuffing over top. Cover with rest of hamburger. Combine soup and milk with onion soup mix and spread over top. Cover with foil and bake 1 1/2 hours at 400°. Serves 7.
Mix all dry ingredients. Add the rest (add bananas last). Blend with spoon (not mixer). Bake at 350° for 1 hour and 15 minutes, or until done.
Melt butter in a 9 x 13-inch pan in a 350° oven. Add rest of ingredients and stir every 5 minutes for 20 minutes until crumbly and crisp. Do not pat down. Cool and add filling.
Combine all ingredients, mix well and press into the bottom of a 10x15 pan. Bake for 10 minutes at 350 F.
Combine potatoes, sausage, onion, carrots and salt. Stuff in cleaned hog maw. Close opening with toothpicks. Put in roasting pan with the water. Cover and bake at 300° for 3 hours. Uncover the last 30 minutes.
Cream sugar and butter, adding beaten egg yolks. Add vinegar, vanilla, nuts and raisins. Add beaten egg whites. (Do not beat egg whites until stiff.) Pour into uncooked pie crust. Bake in 300° oven until egg whites rise, then turn oven to 250°. Cook until brown or about an hour.
Preheat oven to 350°.	Grease a 9 x 13-inch pan. Sift flour, soda, cinnamon, cloves and nutmeg. In a large bowl, with electric mixer at high speed, cream butter until light. Gradually beat in brown sugar until light. Add eggs; beat to mix well. Combine soup with enough water to measure 2 cups; mix well. At low speed, add flour mixture in fourths to sugar mixture, beginning and ending with flour mixture. Beat until combined. Fold in raisins and nuts.	Pour into prepared pan. Bake for 55 to 60 minutes, or until cake tests done. Cool in pan for	30 minutes before removing. Frost with cream cheese frosting.
Preheat oven to 325°. Drain liquid from pineapple into large mixer bowl; reserve pineapple. Add eggs, oil and vanilla to liquid; beat until mixed. Add flour, sugar, baking soda, cinnamon, salt and baking powder. Beat on medium speed 3 minutes. Stir in reserved pineapple, carrots and walnuts. Pour into a greased 10-inch Bundt pan. Bake until a wooden pick inserted in the center is withdrawn clean, about 1 1/2 hours. Cool in pan on a wire rack for 30 minutes. Remove cake from pan and cool on a wire rack until completely cooled.
Mix Cool Whip, lemonade and Eagle Brand milk together. Pour evenly into two crusts. Refrigerate.
Cream the cheese and margarine very well. Add coconut and mix thoroughly. Add sugar and mix by hand until creamed well. Shape into eggs and refrigerate overnight.
Preheat oven to 400°. Brown beef; mix in taco seasoning, onions and Ro-Tel tomatoes. Spread in bottom of dish. Blend milk, Bisquick and eggs. Pour over beef mixture. Bake 20 to 30 minutes. Top with cheese. Top with sour cream, tomatoes and avocado. Serves 4 to 6.
Combine mixed fruits, raisins, cinnamon and water. Bring to boiling; reduce heat and simmer, uncovered, until fruits are tender, about 30 minutes. Add remaining ingredients. Bring to boiling. Cover and cook over low heat 15 minutes longer, stirring occasionally. Serve warm or chilled. Makes 8 to 10 servings.
In a large bowl, mix together the soy sauce, water, marmalade, jelly and sugars. Place the chicken in an airtight container. Pour the marinade over the chicken and marinate overnight. Bake the chicken at 350° for about 1 hour or until chicken is a dark color.
Broil chicken. Place slice of baked or cooked ham on top of waffle. Place chicken on top of ham. Syrup or gravy can be poured over the chicken by the guest before eating. I prefer the syrup.
Place several drops of food coloring or cake icing dye into any size plastic bottle of glue-all. Allow the bottle of glue to sit for 12 to 24 hours. The color will continue to spread by molecular action. Use colored glue to make science, math and art projects tactile. Use to outline drawings, writing and projects.
Cream together, shortening, sugar and eggs; mix in vanilla and peanut butter. Add flour, soda and salt. Use fork to press in 2-inch circles. Bake at 375° on ungreased pan.
Grease a deep baking dish lightly. Layer cut chilies on bottom; then layer grated Colby cheese. Layer green chilies again and another layer of cheese.
Get a bowl and line with Saran Wrap. Divide Cool Whip in half. Add green food coloring to half and make dark green, as outside of watermelon. Line the green mixture evenly in bowl. Freeze for 20 minutes. Put remaining white half of Cool Whip evenly over green. Freeze for 20 minutes. Soften sherbet and stir in cut chocolate bits the size of seeds. Mix well. Put over top of white layer. Freeze overnight. Flip bowl onto dish. It will come out with green on top as a watermelon would look. Slice down to serve.
Combine oil and eggs; add apples and sugar. Sift flour, baking soda and cinnamon together. Then add to mixture. Bake in a tube pan for 1 hour at 350°. Then turn oven down to 300° and bake another 1/2 hour.
In a large skillet, steam onions, celery and green pepper in 1/2 cup water until water evaporates and vegetables are soft. Add oil and mushrooms; saute until lightly brown. In a 2-quart greased baking dish, place a layer of zucchini, sauteed vegetables and bread crumbs. Slice half of oleo over crumbs. Layer tomatoes and sauce; salt and pepper to taste, then repeat layers. Cover with foil; bake at 400° for 30 minutes. Reduce heat to 350°. Bake 15 minutes longer, uncovered. Serves 8 to 10.
Mix as given. Pour into loaf pan. Bake at 350° for 1 hour.
Combine dry ingredients and set aside. Blend eggs, sugar and oil until light and fluffy. Add dry ingredients to wet ingredients. Add zucchini, vanilla and nuts. Mix well. Bake at 350° for 60 minutes. Yields two 9 x 5 x 2 loaves.
Cook in 10-inch pie plate. Take ham, cheese and onion and sprinkle in plate. Beat remaining ingredients until smooth. Pour over ham, cheese and onion. Cook until brown, 35 to 40 minutes, at 400°. Cool before cutting.
Brown onion in skillet. Add ground beef; drain fat. Add sauce and simmer 25 to 30 minutes. Cook spaghetti and drain. Put spaghetti/sauce in 9 x 12-inch baking dish. Top with pepperoni and cheese. Bake at 400° for 10 to 12 minutes, until cheese melts.
Mix all but onion rings and bake in 350° oven for 30 minutes. During the last five minutes, sprinkle with French fried onion rings.
Cream Crisco and sugar. Add eggs and milk. Sift flour, baking powder and salt together. Add to other ingredients. Bake for 1 hour and 20 minutes at 325°.
Collect the tender new tips of purslane, about the last two or three-inches from the stems. Rinse these in water to remove any sand. Roll them or shake them in flour until thoroughly floured, and then dip in the beaten eggs. Next cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs and bread crumbs and do the breading production-line-style.
Melt candy bars in microwave. Let cool slightly. Stir in Cool Whip; mix well. Pour in pie crust and chill. Sliver Hershey bar without almonds to garnish.
Brown deer burger and cook noodles. In a large casserole dish, put the deer burger and noodles. Spread on top of the cream soups. Put garlic powder in and combine thoroughly and add salt and pepper to taste. Put in a 350° oven and cook for about 30 minutes. If desired, one might add cheese on top for the last 5 minutes of cooking.
Combine all ingredients. Cover and chill before serving. Serve with fish or shellfish. Yield: 1 1/4 cups.
Beat eggs; add sugar and mashed bananas. Dissolve junket tablets in 1 tablespoon of water. Add enough milk to fill freezer and freeze.
Mix first 3 ingredients; set aside. In separate bowl, mix last 3 ingredients. In 9 x 13-inch bowl, layer 1/2 of second mixture; top with all of first mixture, then top with remaining mixture. Bake 1 hour at 350°. Serves 8 to 10.
Brown ground beef, onion, garlic and salt. Drain; add remaining ingredients. Heat in crock-pot. Dip chips, crackers, breads, etc. It's great!
Combine carrots, raisins and celery. Mix sour cream with other ingredients and blend into salad. Chill. Serves 8 to 10.
Slice bananas into 5-cup blender. Add pineapple juice and strawberries; whir until smooth. Add ice cream; whir until thick and creamy. Makes 4 (9-ounce) servings.
In a large pot, saute first 4 ingredients in olive oil. When onion turns clear, add garlic and ground beef. When beef is cooked, add pork and brown. Add remaining ingredients, one at a time, taking time for each ingredient to blend in. Cook 15 minutes and put into baking pan. Bake in 350° oven for 35 minutes.
Mix Bisquick, milk and eggs. Brown the sausage and onion, then drain. Line a 3-quart buttered casserole with the chiles and tomatoes. Pour Bisquick mix over top; add meat mixture and top with the cheese. Bake at 350° for 30 to 35 minutes.
Combine cake mix, butter and 1 egg and mix well. Pat lightly and evenly in greased 13 x 9 pan. In separate bowl, beat together the cream cheese, 3 eggs, vanilla and about 7/8 of the box of powdered sugar until creamy. Pour this mixture on top of cake mixture. Bake at 325° for 35 to 45 minutes. Sift remaining of powdered sugar on top of hot cake; cool and cut into bars.
Heat milk, water, honey and butter to 120°. Assemble doughmaker. In large mixer bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with doughmaker setting at #12 for 3 minutes. Gradually add remaining whole wheat flour and enough all-purpose flour to form a stiff dough. Knead with doughmaker until smooth and satiny, about 4 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Slowly bring to boil milk, sugar and butter, stirring constantly. Boil 5 minutes. Remove from heat and stir in marshmallow cream, vanilla, chocolate and nuts. Drop teaspoonfuls onto wax paper.
Mix well. Place into pan topping bacon strips on top. Bake at 350° for 20 to 30 minutes. Serves well with anything.
In skillet, brown meat in a small amount of hot oil. Add onions, water, salt and bay leaf. Cover and simmer 1 1/2 hours. Add sauerkraut, potato and caraway seed. Simmer 30 minutes more or until meat is tender. Makes 5 to 6 servings.
Peel and cut up potatoes; boil until almost done. (Cover with just enough water to cover potatoes.) Add onion, salt, pepper and celery to cooking potatoes. Add whole milk and simmer.
Crush crackers and melt butter. Add eggs, sugar, pineapple, coconut and cracker crumbs. Put mixture in a greased pan, "tube", if you'd like. Bake 1 1/2 hours at 350°.
Combine all ingredients and sprinkle cheese on top. Cover with foil and bake at 350° for 1 hour until tender.
Combine first 5 ingredients (water to molasses). Slightly cool. Add yeast. Beat in eggs, sugar and flour. Knead. Mixture may be soft. Refrigerate overnight. Divide into 2 loaves. Let rise. Bake at 350° for 35 to 40 minutes. Serves 20 slices.
Beat pudding, sugar and milk until smooth. Fold in whipped topping. Grease 9 x 13-inch cake pan lightly with oil. Place a layer of whole crackers on bottom of cake pan and stand pieces around side. Top with half of pudding mixture and add another layer of whole crackers. Add remaining pudding mixture and finish with another layer of crackers. Ice with chocolate frosting; sprinkle with chopped nuts, if you like.
Cream the fat until soft. Chop dates and nuts. Place the raisins in hot water until softened. Mix and sift the dry ingredients. Place the nuts and fruits in this mixture.
Cook until soft ball stirring occasionally, the sugar, milk, oleo and salt. Let stand 5 minutes. First add 2 to 3 tablespoons of peanut butter and vanilla. Beat together and pour into 9 x 13-inch pan or platter.
Brown pork chops in oil. Salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Mix well. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon potato mixture into 9 x 13-inch dish. Arrange pork chops over potatoes. Cover. Bake 40 minutes at 350°. Top with remaining cheese and onions. Bake uncovered 5 minutes more.
Cook corn and water for approximately 20 minutes. Add sugar, salt and pepper. Mix cornstarch, milk and flour. Stir this until smooth. Thicken the corn with it. When thick remove from heat and add butter. Ready to eat.
Melt margarine in pan, and put in pecans. Bake at 350 degrees for 20 minutes, stirring every 5 minutes. Take out, cool, and add 1 teaspoon salt and 1/2 teaspoon white pepper.
In a large mixing bowl, combine the first five ingredients (eggs, sugar, butter, vegetable oil and vinegar). Beat until smooth and creamy. In another large bowl, sift together the cake flour and the baking soda. Begin to alternate this flour mixture, alternating with buttermilk, to the beaten egg mixture, until all the flour and buttermilk have been blended to form the cake mixture. Add the vanilla and red food coloring, beating until it is the same color throughout the mixture.
Make sauce by sauteing garlic and onions in 1/4 cup butter. Add lemon juice and Worcestershire sauce and heat. Add parsley just before serving. When ready to serve, heat cast-iron skillet to medium heat and add butter and oil. Saute tenderloin medallions over medium-high heat for 3 to 4 minutes, until medium-rare. Serve with sauce on heated plates. Makes 4 servings.
Combine the minced clams (with juice), Parmesan, bread crumbs and garlic powder. Stir until all ingredients are moistened. Pour into a 1 1/2-quart baking dish; dot with butter. Top with grated Mozzarella. Bake, uncovered, in a 350° oven for 30 minutes or until hot and bubbly.
Saute onions in butter for 5 minutes. Pare and cube potatoes. Add to pan with broth, salt and pepper. Bring to boil. Reduce heat. Cover and simmer 20 minutes or until tender. Blend until smooth. Stir in cream. Heat slowly just until hot. Garnish with Cheddar cheese and bacon bits.
Tear washed and drained spinach in bite-sized pieces. Toss gently with remaining ingredients.
Mix crushed pretzels, margarine and 3 teaspoons sugar in the bottom of a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Cool.
Preheat oven to 350°. Cook hamburger and sausage; add tomatoes and sauce. Season to taste. Simmer. Prepare dough according to box directions. Grease bottom and sides of 9 x 13 pan. Spread dough halfway up sides. Spread 1 to 1 1/2 cups cheese over dough. Follow with half of meat mixture. Spread remaining cheese and another layer of remaining meat mixture. Sprinkle Parmesan cheese over top. Bake 25 to 30 minutes. Crust will look brown. Cool few minutes before cutting.
Trim all fat off flank steak; cut into 8 crosswise strips. Roll up; secure with small wooden pick. Place on bottom of slow cooker. In small bowl, combine all ingredients, except rice or noodles. Spoon over pinwheels. Cover; cook on low for about 6 hours, or until tender. Remove wooden picks. Serve pinwheels and juices over cooked rice or noodles.
Stir potatoes and salmon together. Add salt and pepper to taste. Mix together with flour and corn meal until thick. Drop by tablespoons into hot greased frying pan.
Mix all ingredients together and pour into 8-inch iron skillet. Bake at 350° for 30 minutes. Serve as snack cake or coffee cake.
If you want chicken and dumplings, cook a chicken in cold water with onion, celery and carrot, added to seasoned water. Reserve hot broth.
Combine pumpkin, pudding mix, milk and spice in large mixing bowl. Beat for 1 minute or until well blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping. If desired, add raspberries. Serve immediately.
Cut beef into small pieces. Mix 1 package of beef with softened cheese and other ingredients. Form into a ball. Roll ball into second package of cut beef. Chill 1 hour or more. Ready to eat.
Preheat oven to 375°. Sift together the flour and salt. Mix sugar, margarine and Crisco until creamy. Add eggs, one at a time, beating thoroughly after each; alternately add dry ingredients and milk and vanilla, beating after each. Pour in a greased and floured tube pan and bake at 375° for 1 hour and 15 minutes or until it tests done with toothpick.
Add milk to all the ingredients and cook on medium heat until it comes to a boil. Serve hot. Serve with hot biscuits.
Crush crackers. Mix crackers, oleo and nuts well. Save 1 cup for topping. Press in 9 x 13 inch pan.
Combine all ingredients except carbonated beverage in punch bowl, then add carbonated beverage. Mix well. Good with rum or vodka for liquor punch. Sugar may be added, if desired. Can make ahead and refrigerate. Add carbonated beverage before serving.
Mix together and let stand in covered dish in refrigerator overnight. The longer this stands, the better the taste.
Mix all ingredients together and let stand for 1/2 hour. Drop by spoonfuls into deep fryer and cook until brown.
Heat fruit. Melt oleo in 2-quart casserole. Mix flour, baking powder and salt. Stir in milk. Beat until smooth. Pour into casserole. Do not stir. Pour hot fruit in middle and do not stir.
Combine oil, vinegar, salt, pepper and thyme in a jar; shake well. Cut up lettuce. Cut tomatoes into wedges and place around edge of bowl over lettuce. Top lettuce with cucumbers, bell pepper, Feta cheese and olives. Pour oil and vinegar mixture over lettuce just before serving. Makes 6 to 8 servings.
In 3-quart saucepan, combine Prego and ravioli. Over low heat, heat through; stir often. Serve with grated Parmesan cheese. Makes 4 servings.
Divide the potatoes and onions equally between 2 pieces of heavy-duty foil that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each Cheddar and Mozzarella. Sprinkle cheese over potatoes and onions. Top with bacon, butter, chives, salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35 to 40 minutes or potatoes are tender. Remove from grill. Open foil and sprinkle with remaining cheese.
Cook over low heat until thick and vegetables are done. Cook large beef roast; shred and add to barbecue sauce. Serve on buns.
Cook broccoli and drain. Add all ingredients together and pour into greased or "Pammed" casserole dish. Bake at 350° for 30 minutes.
Steep tea in water for 10 minutes, then stir in sugar. Use 1 part tea syrup to 3 parts water.
Sprinkle round steak with paprika and brown in about 1 tablespoon of oil in large skillet. Mix bouillon and water and add to steak. Cover and let simmer for about 10 or 15 minutes.
Grind peppers and onions together. Cover with boiling water for 10 minutes. Drain. Boil other ingredients together with peppers for about 10 minutes more. Pack into hot sterilized jars and seal. Makes 6 pints.
Combine and mix sugars, shortening, eggs and drained crushed pineapple. Add the rest; mix well. Drop on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Peel, quarter and slice apples (thin).	Place in cake pan; add water. Sprinkle with cinnamon and sugar on top. Spread dry cake mix evenly; top with chopped pecans. Slice butter over mixture. Sprinkle cinnamon (to taste). Cook 45 minutes at 375°.
Combine first 4 ingredients and half the onion rings. Spoon half the pea mixture into casserole. Top with half the cheese. Spoon remaining pea mixture on top. Add remaining cheese and onions on top. Bake at 350° for 20 minutes. Serves 6.