HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 cup Monterey Jack, 1 cup Cheddar, cream cheese, 1/4 cup picante sauce, chicken, red pepper, green onions and cumin. Spoon equally in center of each tortilla. Roll and place, seam side down, in greased 9 x 13-inch pan. Spoon remaining picante sauce over tortillas. Cover with remaining cheese.
Cream oleo and sugar. Add eggs one at a time. Add all other ingredients. Mix well. Bake at 275° for 2 hours.
Boil sugar, salt and milk together, stirring just until sugar is dissolved. Bring to soft ball stage (test by dropping a small amount in cold water). Add coconut, vanilla and cream by beating with a wooden spoon until mixture becomes creamy. Turn into a buttered pan and cool. Cut into squares.
Mix sugar and cocoa, place stick of margarine on top. Microwave two minutes or until margarine is melted, stir immediately. Add milk and stir again, stir in vanilla. Turn into a pie dish and refrigerate 30 minutes or until firm.
Mix all ingredients except crackers. Add cracker crumbs to absorb moisture so that meat can be formed into balls. Brown meat balls in hot oil about 5 to 7 minutes. Put meat balls into sauce and simmer 1 to 1 1/2 hours.
Combine the milk, eggs, honey, sugar and flavor; beat well. In a greased baking pan, put the bread. Pour the other ingredients. Bake in a moderate oven at 350° for 1 hour or until a knife is inserted in the center and comes out clean. Before baking, sprinkle the top of the pudding with the nutmeg. Serves 6 to 8.
Place chicken in bottom of 13 x 9-inch pan. Pour Veg-All over chicken (juice and all). Add cream of chicken soup; spread over mixture. Mix flour and milk; pour over this. Melt butter and pour over casserole. Bake at 400° for about 45 minutes, or until top is brown.
Place bread cubes and cheese in deep casserole dish. Mix eggs, milk and salt and pour over all. Bake at 350° for 1 hour.
Spray a large frying pan with Pam and saute chicken, onion, green pepper and mushrooms. Mix together the soup, milk and cheese and then add this to sauteed mixture. Add fennel seed and crushed red pepper. Sprinkle with Parmesan, if desired. Add more milk if needed for smooth consistency.
Soften gelatin in cold water in a large, heatproof bowl, for 5 minutes. Mix in 1 1/2 cups of the boiling water, lemon juice, sugar and salt; stir until gelatin is completely dissolved. Mix the remaining 1/2 cup water with the mayonnaise in a small bowl. Mix into the gelatin mixture along with the onion until smooth and well blended. Stir in green and red peppers, celery, cabbage and carrots.
Combine ingredients and mix well. Pat meat mixture into bottom and sides of a greased 9-inch pie plate. Pinch 1 inch fluting around edge. Set aside.
Mix first 5 ingredients in blender. Pour blended mixture into mixing bowl and add remaining ingredients. Nuts or raisins may be added. Pour into 2 greased loaf pans. Sprinkle tops with sugar and cinnamon mixture. Bake at 350° for 60 minutes. Freezes well.
Saute onion, pepper and celery. Crumble cornbread into dish. Cover with sauteed mixture. Mix well. Crumble bread slices into mixture. Add eggs. Blend well. Mix by hand. Add crab meat. Add enough water to make pliable. Salt and pepper to taste. Spread in casserole dish. Bake at 350° until golden brown.
Cream margarine, fruit sweetener, applesauce and yogurt. Beat in eggs, one at a time. Combine dry ingredients separately and stir into batter. Add vanilla; add blueberries and nuts. Spoon batter into 15 muffin cups which have been sprayed with nonstick coating. Bake for 20 to 25 minutes at 350°. Makes 15 muffins.
Cook noodles until tender; salt and pepper lightly. Place in roaster; add soups and tuna. Mix well. Mix potato chips into mixture; garnish top with several additional whole chips. Cover. Bake in 350° oven for about 1 hour.
Layer ingredients in order as listed in large salad bowl. Wait until ready to serve before putting Doritos and cheese on top. Serve with Western brand dressing.
Place chocolate bar on 1 graham cracker. Place marshmallows on top of chocolate bar. Cover with remaining cracker. Microwave on High for 15 seconds.
Prepare roll mix according to package directions, adding dry ingredients to package mix. Turn dough out onto lightly floured surface. Knead for 5 minutes. Shape dough into round ball and press lightly onto greased cookie sheet. Cover with kitchen towel and allow to rise in a warm, draft-free place for 20 minutes.
Combine ingredients, except shrimp. Beat well. Dry shrimp thoroughly and remove black vein. Dip in batter. Fry in deep hot fat at 375° until golden brown. Drain on paper towel. Serve immediately with tartar sauce.
Mix yeast, margarine, water and sugar. Add flour and stir until soft. Fill muffin pans 1/2 full. Bake at 400° for 15 minutes.
Snap off tough ends of asparagus. Cut asparagus diagonally into 1 1/2-inch pieces. Thinly slice zucchini and summer squash. Steam asparagus, squash, zucchini and broccoli for 6 to 8 minutes. Remove from heat and set aside. Saute onion and garlic in oil in a large skillet until tender. Add carrots and peppers to onion mixture. Saute until crisp. Remove from heat. Drain. Combine broth, basil and salt in medium pan. Cook over medium-high heat for 5 minutes, stirring occasionally. Cook linguine according to package directions; drain well. Toss linguine, vegetables, broth and mushrooms. Sprinkle with Parmesan cheese and pepper. Serve immediately. Serves 8.
Put in blender and blend for 7 minutes. Pour into greased casserole dish and bake at 325° for 1 hour. Top with cinnamon before serving.
Chip pears; cover with water and boil until tender. Drain. Beat with mixer. Put all ingredients in a saucepan and cook 20 minutes. Put in jars and seal.
Brown meat and drain off excess fat. Stir in soup mix, tomato sauce and water. Cover and simmer for 5 minutes. Stir in macaroni. Put into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake 15 minutes in a 400° oven.
Heat olive oil in a large, wide pan over medium-low heat. Add onion, leeks and celery; cook until tender but not brown, about 10 minutes. Add tomatoes and garlic; cook 1 minute. Add stock, bay leaf, saffron, salt and pepper to taste. Bring to a boil. Reduce heat to low and cook, uncovered, 20 minutes. Add tomato paste and cook 1 minute. Discard bay leaf.
Melt butter and brown almonds. Add beans and leave in frypan at 250°. Salt and pepper to taste. Leave about 1/4 can of juice.
Spread each slice of rye with a little of the salad dressing. Top with a thin slice of corned beef. Cover with a teaspoon of sauerkraut. Cut each slice of cheese into 6 pieces. Put 1 piece on each appetizer. Place on baking sheet. Bake in 400° oven for 6 to 8 minutes or until cheese melts and appetizers are heated through.
Heat the drippings in a heavy pan or Dutch oven. Slice the onions and brown them in the drippings. Then add the meat and brown it well on all sides. Season with salt and pepper. Add the stock. Peel the tomatoes and cut them into chunks; add to the meat. Add the ginger. Cover the pot tightly and simmer very slowly for 3 hours or until the meat is tender. Serves 6.
Cream together the shortening and sugar. Add vanilla and eggs, one at a time, beating well after each. Sift together the flour, baking soda, baking powder and salt. Add to creamed mixture alternately with sour cream. Spread half into well-greased 10-inch tube pan.
Beat egg yolks and sugar with a fork in a tall glass until very light and fluffy. (If you make several servings at the same time, you may use an electric beater.) Add orange juice or hot water and brandy.
In small pan, cook carrots until tender. Drain. In small mixing bowl, stir together mayonnaise, onion, horseradish, salt and pepper. Add to carrots in a casserole dish and stir to combine. In a small mixing bowl, toss together crushed crackers, butter and parsley. Sprinkle cracker mixture over carrots. Bake in a 350° oven about 20 to 25 minutes or until bubbly. Add cheese and bake until cheese is melted and mixture is heated through. Makes 6 servings.
Combine strawberry jello and fruit cocktail and bring to a boil. Put in refrigerator and cool. Add buttermilk and Cool Whip. Stir and congeal.
Mix all ingredients thoroughly and store in a large airtight container. Makes approximately 1 1/2 gallons. When using, measure 1/3 cup of mixture and finish filling cup with hot water.
Boil potatoes until tender (approximately 25 minutes). Cut potatoes into 1/8-inch slices. Cook onion and butter in 2-quart saucepan until onion is tender. Stir in flour, pepper and salt. Cook over low heat until bubbly. Add milk and 3/4 of the cheese. Heat to boiling. Boil and stir for 1 minute.
Take the angel food cake and pinch into small pieces. Layer the bottom of a large bowl with 1/2 of cake mix, Cool Whip, cream cheese and confectioners sugar and put a layer of this over the cake.
Drain dried lima beans, green lima beans, kidney beans and pork and beans. Mix beans, onions, bacon, sugar, vinegar, mustard, salt and garlic powder together. Mix well. Put in a casserole dish and bake at 350° for 1 hour.
Combine all ingredients and mold into a ring. Bake at 350° for 1 hour or bake at 350° for 1/2 hour. Freeze. Thaw and bake for 1/2 hour at 350°.
Combine flour and sugar in large bowl. Add shortening and 2/3 of the milk. Beat 2 minutes at medium speed. Add remaining milk, eggs and vanilla. Beat 2 minutes longer. Pour into greased and floured pans and bake 30 minutes at 350°. Cool 10 minutes and remove from pans. Cool completely before icing.
Peel and quarter potatoes in baking pan. Mix all ingredients together and pour over potatoes until mixture comes up halfway. Sprinkle with paprika. Cover with foil. Bake at 350° for 1 1/2 hours. Remove foil. Raise oven to 400° and bake until crisp and brown.
Combine all ingredients. Salt to taste. Chill. Serve as a sauce for clams, shrimp or oysters. Makes 1 1/4 cups.
In medium bowl, combine all ingredients. Form into 4-inch patties. Broil or grill each side for 4 to 6 minutes, depending on degree of desired doneness.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar and beat well. Fold in other ingredients. Drop by spoon on foil covered cookie sheet. Turn off oven and put cookies in. Leave overnight. Forget until cool.
Remove stems from mushrooms and chop stems very fine. In bowl, mix all ingredients, except mushroom caps. With chopped stems. Stuff mixture into mushroom caps. Dip cap in olive oil 3/4 of the way up. Place on cookie sheet. Bake at 350° for 15 to 20 minutes. Serve warm.
Combine all ingredients; bring to a boil. Pour into a baking dish. Top with a meringue. Bake in oven at 350° until meringue is golden brown.
Bake salmon steaks with onion slices, lemon juice, salt and pepper on top at 350° for approximately 25 minutes, until it breaks away easily with fork.
Cover with water the carrot, onion, garlic clove and potato. Steam until tender. Puree in it's own water. Steam spinach in one cup water until wilted. Puree. Make a roux by whisking flour and melted butter. Whisk in milk and cook over very low heat, stirring constantly, until thickened. Add the spinach to the roux along with 1/2 to 1 teaspoon salt, pepper, basil, nutmeg, thyme and fresh herb (parsley or marjoram). Add first mixture to second. Adjust seasonings and if too thick add milk. Heat and stir until smooth, creamy, green and fragrant. Heat over very low flame.
Cream together butter, sugar and coconut extract. Add egg and beat. Stir in Bix-Mix and spud flakes. Cover bowl and chill for 1 hour. Shape dough in marble size balls. Bake at 375° for 12 to 14 minutes. Makes 4 dozen cookies.
Slice cucumbers, onions and peppers. Add 1/2 cup salt. Let stand 3 hours, then drain. Combine remaining ingredients in a large kettle and boil. Add drained vegetables and heat, but do not boil. Pack in clean hot jars and seal.
Mix all ingredients and put in greased and floured loaf pans (2). Bake at 350° for 55 minutes or until done.
Melt chocolate morsels and butter over hot, not boiling, water. Remove from water. Add milk, vanilla and salt. Mix until well blended. Beat in confectioners sugar gradually.
In saucepan combine soup and milk; heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimento, 1/2 cup cheese and 1/2 can onions. Pour into greased 2-quart casserole and stir. Bake, uncovered, at 350° for 40 minutes. Top with remaining cheese and onions; bake for 5 minutes longer. Serves 5 to 6.
Beat until smooth, about 8 minutes. Add 1/2 cup milk and vanilla. Beat until soft and smooth.
Mix the first 6 ingredients together with an electric mixer until smooth. Stir in nuts. Pour into lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes. Cool; cut into squares.
Heat 2 cups water, boil and pour over oil, sugar and salt. Cool and put yeast in 1/3 cup warm water. Add to cool mixture along with eggs and 1/2 of flour; stir mixture smooth. Add rest of flour and blend well. Turn out on lightly floured surface and knead lightly. Shape into rolls and place on buttered sheet. Let rise until double, brush with egg white and add seeds. Bake at 375° for 15 to 20 minutes.
Mix flour, water and yeast. Let set out overnight in bowl covered with a towel. Next morning, add sugar, oil, salt, soda and eggs. Stir well. Cook on griddle coated with oil.
Cut steak into triangular shapes with the widest part about 5 inches. Salt and pepper. Wrap 1/2 piece bacon around cube of onion. Roll meat around bacon and onion and fasten with toothpicks.
Mix cake as directed. Pour half of batter in a well-greased 13 x 9-inch pan. Bake 15 minutes at 350°. While it bakes, melt caramels, oleo and milk slowly. Spread caramel mixture over cake. Sprinkle nuts and chocolate chips on top. Pour on rest of cake batter. Bake 20 to 25 minutes longer. Top with Cool Whip, if desired.
Mix drained pineapple and sugar in pan. Bring to a boil while stirring. Let sugar dissolve. Combine jello and water; stir and pour into pineapple mixture. Stir over heat until jello dissolves. Pour into large bowl; refrigerate until it partially gels. Prepare grated cheese and whipped cream into mixture. Refrigerate until completely gelled.
Combine cream cheese and mayonnaise. Add nuts, olives and olive juice. Chill for 24 hours.
In a large skillet, saute zucchini, onion, oregano, Italian seasoning, basil leaves, garlic, salt and pepper until zucchini is tender. In a large greased casserole dish, layer zucchini, tomatoes and cheese, making as many layers as you can, ending with cheese. Bake in 350° oven for 15 to 20 minutes or until cheese is melted.
Mix lemon juice with milk. Add cherry filling and pineapple. Fold in well. Add Cool Whip and almond extract. Sprinkle nuts on top. Chill 2 hours or overnight if possible.
Cut cabbage and onions fine. Melt margarine; add almonds and crushed noodles. Saut until light tan. Drain and cool on paper towel. Combine with cabbage and onions; pour dressing over salad. Toss well.
Sprinkle sugar over apples. Let stand while mixing together flour, soda, salt, cinnamon and nutmeg. Break egg over apples; mix well. Then mix with other ingredients and bake 1 hour at 350°.
Combine pudding mix, gelatin and sugar in a saucepan. Stir in 1/2 cup water and eggs. Blend well. Add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in rum. Chill 1/2 hour in refrigerator (not freezer). Blend Cool Whip into chilled mixture. Spoon into pie crust and chill for 2 hours. Garnish with additional Cool Whip and, if you wish, you can put lime slices on top also.
Mix softened cream cheese with a scant 1/2 cup sugar. Fold in Cool Whip. Pour into a 10 in. graham cracker crust. Refrigerate for 3 hours. Before serving, top with cherry pie filling which has been mixed with 1/8 tsp. almond extract. Keep refrigerated. Serves 6-8.
Beat eggs well; add sugar and mix well. Add flour; mix well. Add oil and flavorings and beat well. Bake 1 hour at 325°. Cool.
Preheat oven to 350°. Grease an 8 x 8-inch square baking dish. Combine the butter, 1 cup sugar and eggs in bowl and beat thoroughly. Add flour, baking powder and vanilla. Beat until well blended. Spread evenly in baking dish. Combine 1/2 cup sugar with the cinnamon. Add to the apples, coating well. Arrange slices on top of batter in overlapping rows, pressing lightly in batter. Bake 1 hour. Cool and cut into squares.
Bring to boil sugar and Karo to soft ball stage. Add peanut butter. Pour over cereal. Drop by teaspoonfuls on cookie sheet until cool.
In bowl combine water and yeast. Add sugar, melted butter and beaten egg. Add flour and salt. Knead dough and let raise. Punch down and put in 2 bread tins. Bake at 350° for 35 to 45 minutes depending on oven. Brush with butter when taken from oven and pans. Enjoy!
Bone, skin and cube chicken breasts. Combine all ingredients except cheese and potato chips. Refrigerate at least 1 hour or overnight. Spread into 2-quart (9 x 13-inch) pan. Top with crushed potato chips and Parmesan cheese. Bake at 350° for 30 to 40 minutes. Serves 12.
Mix all the ingredients. Put into greased and floured loaf pans. Bake at 350° for 60 minutes. Makes 2 loaves.
Drain liquid off pickles; throw away juice. Rinse pickles in jar several times. Add 3/4 cup sugar. Shake well. Put in refrigerator and store for 6 days. Shake once or turn upside down every day. Crisp and delicious!
Coat meat with seasoned flour; brown in oil. Add barbecue sauce, vinegar and water. Cover and simmer for 1 hour, adding green pepper and preserves during last 15 minutes. Serve over steamed rice. Serves 6.
Peel, pit and finely chop peaches; measure 4 cups into a large saucepan. Stir in lemon juice and pectin. Let stand 10 minutes ,stirring frequently. Cook and stir over medium heat until it comes to a boil. Cook and stir 1 minute more. Remove from heat. Stir in Equal. Ladle into freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand 4 to 6 hours at room temperature. Store up to 3 weeks in the refrigerator or 6 months in the freezer. Makes about 4 cups (64 one tablespoon servings).
Combine all ingredients except chips and cheese. Sprinkle cheese over top of pan, then the crushed potato chips. Bake at 425° for 20 to 30 minutes.
Heat oven to 450°. In medium bowl, beat syrup, sugar, eggs, vanilla and salt with a fork until mixed. Stir in pecans. Pour in pie shell and bake 10 minutes. Reduce heat to 350° and bake 35 minutes until puffed and golden brown. Place on wire rack to cool.
Make sure spinach is drained thoroughly. Combine all ingredients in a medium-size bowl and mix. Chill before serving. Add Pace picante sauce, if desired. Makes 4 servings; 1 fat gram per serving and 60 calories per serving.
Cream shortening or margarine and sugar. Add eggs and beat until light. Add milk. Sift flour with soda, baking powder and salt; blend well. Add flour mixture to batter, mixing well. Add cornflakes, coconut, nuts and raisins. Mix well. Drop from teaspoon onto cookie sheet, flatten with fork moistened with water. Bake in moderate oven at 350° for 12 to 15 minutes. Yields 60 cookies.
Mix corn meal, salt and 1 pint warm water. Add sugar, flour, eggs and the soda and buttermilk. Stir well. Pour into greased skillet or pan. The best results are achieved in an angel food pan. Bake 1 1/2 hours at 400°. When done, pour 1 cup boiling water over the corn pone while still in the pan or skillet. Allow to soak in. Serve. It will be soft and mushy. Recipe will feed 4 to 6.
Mix potatoes with flour until you can work with it in your hand to make small balls. In a large kettle, boil salted water. Drop balls into the water and boil about 10 minutes or until they come to the top. Then drain when done.
Cream butter and sugar; add eggs and vanilla. Mix flour, salt and baking powder together. Alternate flour mixture and milk with other ingredients. Mix well. If dough is too sticky, add a little more flour. Roll out on a floured surface. Cut with cookie cutter. Place on a cookie sheet and bake at 350° for about 15 minutes or until done.
Preheat oven to 350°. Beat cream cheese and Italian seasoning with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup shredded Mozzarella cheese, pizza sauce, 1 cup shredded Mozzarella cheese and green and red pepper. Bake 15 to 20 minutes or until mixture is heated and cheese is melted. Serve with bread sticks. Makes 10 servings.
Combine 3/4 cup melted oleo, egg yolk, warm milk and flour. Let set in refrigerator for 3 hours or overnight. Roll out real thin. Add apples, nuts, raisins, coconut, crushed vanilla wafers, 1/2 cup sugar and oleo drippled all over. Roll up and bake at 350° for 45 minutes.
Mix ingredients in punch bowl. Add cut up apples, lemons, oranges and limes. Add to punch bowl.
Cook carrots in water with salt for 2 minutes and let sit until cool. Carrots need to be tender. Drain. Combine oil, soup, mustard, vinegar, sugar and worcestershire sauce. Cook until it starts to thicken. Pour over vegetables and let marinate over night.
Scrub potatoes and boil whole, until tender when pricked with a sharp knife or fork. Remove from hot water and cover with cold water, to stop the cooking process; allow to cool. Once cooled, scrape skins off and cut potatoes into cubes. Mix all ingredients, except paprika, with potatoes. More mayonnaise can be added if salad is not moist enough. Refrigerate in serving dish. Sprinkle top of salad with paprika, for a garnish.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8 inch round pans or two 9 inch pans. Bake at 325°for 20 - 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
Put ingredients in crock-pot in order listed. Cook on low for 10 to 12 hours.
Cream oleo, sugar, brown sugar and eggs. Mix dry ingredients, except oats. Add dry to cream mixture. Add oats and roll into 2 rolls. Wrap in foil and refrigerate overnight (or couple days).
Partially cook zucchini. Mix everything else (except grated cheese) until smooth. Fold in vegetables and chilies and put in buttered casserole. Top with cheese.
Preparation time: 15 minutes. Baking time: 50 to 60 minutes.
Split peppers to remove seeds and pulp. Set aside on a 9 x 13-inch baking dish or pan. Blend together cheeses. Slowly add mixture into split jalapenos generously. Bake in conventional oven 10 to 15 minutes at 350° until cheese is melted and slightly brown.
Mix cheeses and mayonnaise together. Add chopped onions and artichokes and mix well. Spread into a Quiche pan and bake at 350° for 40 minutes or until golden brown on top.
Unroll pizza dough. Place dough side by side on a baking sheet with two short sides touching; pinch to seal.
After cooking pasta, cut up vegetables (except tomato) and saute in olive oil. Pour pasta in skillet with sauteed vegetables and stir. Pour Italian dressing over pasta and vegetables. Cut up tomato right before serving and put on top.
About 2-1/2 hours before serving: In large Dutch ovens, heat oil brown beef on all sides. Add garlic and onion and saute well, stirring frequently. Stir in tomato paste, flour, chili powder, oregano, rosemary, salt, tomatoes, parsley. Add 1 cup water. simmer, covered 1 hour 15 minutes. Skim off fat. Add carrots and simmer 45 minutes. Meanwhile cook macaroni in separate pan, drain well. Stir into stew with cheese. Yield: 6 servings.
Thaw frozen squid. Clean squid according to procedure. Cut mantles into quarters. Saute onion, garlic and mushrooms in oil. Add squid, parsley, tomato paste, salt and water; cook over medium heat for 10 minutes. Cover and simmer for 30 to 40 minutes or until squid is tender. Serve over noodles or spaghetti. Makes 6 servings.
Mix together pecans, walnuts, raisins, vanilla wafers, cherries and candied fruit in large bowl. Put milk and marshmallows in boiler; heat until marshmallows melt. Mix all ingredients; press into large Bundt pan or make into small loaves. Cover; refrigerate 2 days before serving.
Stir dry ingredients together in a large bowl. Mix pumpkin, oil and water together in a small bowl. Combine with dry ingredients. Add chopped nuts or raisins. Bake for 30 to 35 minutes in a 350° oven. Makes 12 muffins.
Blend first 3 ingredients and put in 9 x 13-inch pan. Bake 20 mins. at 350 degrees.