HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Mix chicken, soup,1/2 cup of the sour cream,1 cup of the cheese and 3 tablespoons of the cilantro. Spoon about 1/4 cup chicken mixture into center of tortilla, roll up. Place seam side down, in greased 13X9-inch baking dish. Top with salsa and remaining cheese. Cover and bake for 25 minutes. Uncover, sprinkle with remaining cilantro. Serve with remaining sour cream. Makes 6 servings (2 enchiladas each).
Dissolve Jello in Boiling Water, stir for 3 minutes. Add Ice Cubes and stir until it thickens (2 to 3 mins.) Remove any unmelted Ice. Using a wire whip blend in Cool Whip continue until smooth. Chill mixture in refrigerator until it becomes firm. Spoon chilled and firm mixture onto Crust and chill for 2 hours.
Cream cheese well. Mix in sugar. Gradually add other ingredients. Place in greased pan and flatten. Refrigerate and serve.
Saute onion in margarine. Add milk and cream cheese; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Serve hot with French bread slices, whole wheat or rye bread cubes.
Mix sugar, yeast, water and oil. Add just enough flour to allow dough to be handled. Roll out and cut. Place on greased baking sheet. Let stand one hour. Bake at 425° for 15 minutes.
Mix the first ingredients together. Knead and roll out to fit large cookie sheet (greased). Spread about 1 to 1 1/2 cups jam down middle. Cut sides and fold into middle over jam. Bake in a 425° oven for 10 to 12 minutes, or until lightly browned. Drizzle glaze of powdered sugar and milk over all when cooled.
Cook and drain spinach well. Mix with crumbs, cheese, onion and spices. Add eggs and butter. Mix and form into balls. Freeze on a cookie sheet, then bag. Bake, frozen, at 375° for 15 minutes.
Combine all ingredients and press into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours. Let stand for 10 minutes before removing from pan. Serve with Mushroom Sauce.
Bring the ingredients to a boil; add cukes and let set overnight. Bring to a boil again. Let set to room temperature. Bring to a boil again, put in jars and seal. Makes about 10 pints.
Thaw fillets (sole, haddock, halibut or cod). Arrange in buttered 9-inch pie plate. Dash with pepper; dot with butter. Spread soup over fillets and sprinkle with cheese and paprika. Bake in hot oven (400°) for 25 minutes. Serve with lemon wedges. Serves about 3 or 4.
Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar a little at a time until stiff and sugar is dissolved. Fold in coconut. Drop by teaspoon onto greased cookie sheet. Bake in slow oven (325°) about 20 minutes.
Heat milk to warm. Put all ingredients in deep bowl and beat 6 to 8 minutes.
Beat eggs. Add melted butter and buttermilk. Sift flour, baking soda, baking powder, salt and sugar together, then add to the egg mixture. Fold in the blueberries. Bake at 375° to 400° for 20 minutes. Yields 1 dozen.
Beat eggs, flour, onion, salt and pepper. Stir in veggies and mix well. In large skillet, heat 1/4 cup oil. Drop batter by tablespoons into hot oil. Cook 1 minute on each side.
Heat oven to 350° (325° if using glass dish). Microwave chocolate and margarine in large microwavable bowl on High for 2 minutes. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares. Makes about 24 brownies.
Mix ingredients together and store in tightly sealed container. When ready for a cup of hot chocolate, simply put about 1/3 cup of mixture in cup and add hot water. Stir and enjoy.
Spread half of the peanuts in a greased 9 x 13 pan. Melt the chips, milk and butter. Remove from heat and add the marshmallows. Mix until smooth and pour into pan over peanuts. Add remaining half of peanuts.
Lightly saute onion and bell pepper in butter. Add other ingredients and mix well. Spread in buttered 13 x 9-inch baking dish. Bake at 350° for 45 minutes. Sprinkle cheese over top. Bake an additional minute.
Melt margarine and cool. Mix eggs, sugar, flour and vanilla until smooth. Add nuts and put in an 8 x 8-inch greased pan. Bake at 350° until done 30 to 50 minutes.
Cream sugar and butter. Add egg and flavorings. Mix thoroughly. Add flour and dry ingredients. Blend together into creamed mixture. Chill 2 hours. Roll half of dough at a time to 3/16-inch thick on lightly floured pastry cloth. Cut with cookie cutters. Sprinkle with sugar if they will not be iced and decorated. Place on lightly greased cookie sheet. Bake at 375° for 7 to 8 minutes or until delicately golden. Makes 5 dozen (2 to 2 1/2-inch) cookies.
Sift flour, sugar, soda, salt and cocoa together into a 9-inch square baking pan. Make 3 wells in dry ingredients. Pour salad oil into first well, vinegar into second well and vanilla into third well. Pour 1 cup warm water over entire mixture. Stir with a wooden spoon until well mixed. Bake in preheated 350° oven for about 30 minutes or until cake tests done. Coconut or chopped nuts may be added to batter, if desired.
Blend pimiento cheese with well beaten egg. Season to taste. Toast fancy shapes of bread on one side. Spread other side with margarine and pimiento cheese mixture. Broil until brown and puffed. Makes 35.
Combine cabbage, celery, onions, green pepper and pimento and stir remaining ingredients in saucepan. Bring to a boil and pour over cabbage mixture (do not stir). Cover and refrigerate for 24 hours. Stir well before serving.
Place chicken in a container with a cover. Mix rest of ingredients and pour over chicken. Marinate 24 to 48 hours. Grill or bake chicken at 400° for 45 minutes basting often with marinade.
Combine dry ingredients in medium saucepan. Separate eggs and beat yolks into milk. Stir into dry ingredients and mix well. Bring to slow boil. Stir constantly. Add butter, and when thickened, remove from heat. Add vanilla. Pour into prepared crust. Top with meringue. Bake at 425° until lightly browned.
Melt stick of butter in pan. Mix sugar, flour and milk in bowl. Pour over butter, then add peaches. Do not stir. Bake at 375° for 45 to 60 minutes.
Mix all ingredients in blender. Refrigerate until ready to use. Makes 1 can.
Melt butter in a deep baking dish. Stir together flour and sugar. Add milk and mix well. Add to melted butter. Add peaches and stir slightly. Bake at 350° for 40 minutes.
In a large plastic bag or bowl, mix all ingredients until potatoes are coated. Place in a shallow baking pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. It makes 8 servings.
In skillet heat oil and butter. Add rice and cook until light brown. Add onion and garlic and saute until onion is tender. Add salt, pepper, tomato sauce and water. Stir once or twice. Cover and simmer 25 minutes. Do not stir or uncover. Fluff with fork. Let sit 5 minutes.
Put first 4 ingredients in blender or food processor. Blend until smooth. Serve on flat plate or shallow bowl, spread out smoothly. Top with olive oil. Sprinkle with paprika. Offer crackers or pita bread to dip.
Combine cake mix, oleo and 2 eggs; press into bottom of 13 x 9-inch pan. Combine other 2 eggs, powdered sugar and cream cheese; pour over crust. Bake 35 to 40 minutes at 350°. Can change cake mixes and make lemon, chocolate, or any kind of squares.
Beat all ingredients with mixer until well blended. Pour into ice cube trays, small paper cups or frozen pop molds. Insert wooden sticks or plastic spoons into pops for handles. Freeze until firm (2 to 3 hours).
Simmer onion and butter until tender. Add cabbage (chopped fine), carrots (sliced or chopped) and potatoes (diced). Simmer, covered, stirring often, 20 minutes. Add paprika, chicken broth, milk and salt and pepper to taste. Heat to just boiling. Reduce heat. Add flour with water to thicken. Add sharp cheese and let melt (optional).
Combine all ingredients in a bowl. Form into little balls. Bake at 425° for 17 to 20 minutes or until golden brown.
Preheat oven to 400°. Coat 9 x 13-inch pan with Pam. Spread pie filling in pan. Melt margarine and combine cake mix and nuts to it. Crumble over pie filling. Bake until light brown.
Separate cauliflower in pieces and place in a Corning Ware dish with 2 to 4 tablespoons water. Cover and microwave on High for 9 to 11 minutes.
Mix all ingredients together; pour into a well-greased 9 x 13-inch baking pan. Bake in a preheated 350° oven for 40 to 45 minutes.
Cook zucchini in butter until tender. Add curry, cumin and chicken broth; bring to boil. Let cool. Puree soup mixture in food processor. Beat in buttermilk and chill. Combine carrot, watercress and parsley. Top each serving of soup with this mixture.
Combine cake mix, mandarin oranges, eggs, and oil. Beat on medium speed for 4 minutes. Pour into three greased layer cake pans. Bake at 350° for 20 to 25 minutes. Mix whipped topping, pudding mix and crushed pineapple together to fill and frost cake. You do not need to frost the sides of this cake. Garnish with extra mandarin oranges and fresh strawberries.
Melt butter in skillet until hot. Mix all ingredients; add to hot skillet. Bake at 375° for 20 to 25 minutes.
Cook onion and potatoes in water, boiling gently. Keep covered for 15 minutes or until potatoes are tender. Mash potatoes and onions. Add milk and seasonings. Heat slowly to serving temperature, stirring occasionally to prevent sticking. Add butterballs to thicken slightly.
Combine all ingredients; mix well. Cover and refrigerate overnight or at least 8 hours. Mix well. Serve with milk and honey, if desired. May be warmed in microwave, if desired.
Bring to boil; boil until liquid spins a thread. Add 2 cups raw Spanish peanuts and boil until it turns a golden brown. Remove from heat and add 2 tablespoons butter or margarine and 1 tablespoon vanilla. Stir quickly and carefully as liquid will splatter. Quickly add 2 teaspoons baking soda and spread on buttered cookie sheet.
In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt. With wooden spoon, fold in Cool Whip. Pour into crust. Refrigerate at least 2 hours or overnight.
Line cookie sheet with foil and place saltines on foil to form a solid layer. Bring brown sugar and butter to a boil (3 minutes). Pour over crackers.
Melt butter and cocoa. Remove from heat; stir in sugar and eggs. Mix well. Add flour, salt, nuts and vanilla; mix well. Spoon melted butter into greased pan (13 x 9 x 2-inches). Bake at 325° for 35 minutes. Sprinkle marshmallows over cake (hot); cover with frosting.
Brown hamburger and sausage. Drain. Add cheese and soup. Heat over low temperature until cheese is melted and thoroughly blended. Serve with tortilla chips.
Make lime jello according to package directions. Pour into a 14 x 10 x 2-inch pan. Chill until partly set. Dissolve lemon jello in 1 cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat. Add 1 cup drained pineapple juice and cream cheese. Beat until well blended. Stir in pineapple. Cool slightly. Fold in whipped cream and mayo. Chill until thick. Pour in layer over lime jello. Chill until almost set. Prepare cherry jello according to package directions. Chill until syrupy. Pour over pineapple layer. Chill until firm. Makes 24 servings.
Melt margarine. Let it roll over casserole surface. Add macaroni, cottage and Cheddar cheeses. Pour over this 2 1/4 cups boiling water. Bake at 375° for 45 minutes.
Beat eggs; gradually beat in sugar, then oil. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in raisins, nuts and vanilla. Pour in 2 greased and lightly floured loaf pans. Bake at 350° for 60 minutes.
Combine margarine, flour and pecans for crust; press into bottom of 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes; cool.
Melt butter in a saucepan. Add raw carrots and grated onion. Salt and pepper to taste. Add dry white wine. Cover and cook over low heat, about 15 minutes until carrots are tender. Add parsley, optional.
Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread cubes. Stir in sugar and raisins. Pour mixture into an 8-inch round glass ovenware dish. Place dish in a large shallow pan on oven rack. Pour hot water into pan 1-inch deep. Bake at 350° about 45 minutes or until knife comes out clean. Can be served with the following Vanilla Sauce.
Wash cucumbers and cut in 1/4-inch slices. Put all ingredients, except cucumbers, in 1/2 gallon jar. Cover and shake or stir until sugar is dissolved. Pack cucumbers in and chill overnight. Store in refrigerator.
Mix milk and instant pudding; beat until thick. Put in Cool Whip and mix. Butter bottom of 13 x 9-inch pan. Place layer of graham crackers over bottom; pour one-half of pudding, then another layer of crackers. Pour the rest of pudding and then layer of crackers. Refrigerate for 2 hours. Then spread chocolate icing on top of last layer of crackers. Jiffy icing works okay.
Combine sugar, crumbs and margarine; press onto bottom of 9-inch spring-from pan. Bake at 325° for 10 minutes. Combine cream cheese, sugar, flour and vanilla, mixing well at medium speed on electric mixer. Add eggs one at a time, mixing well after each addition. Blend in sour cream; pour over crust. Bake at 325° for 55 minutes. Loosen cake from rim of pan. Chill. Spoon your favorite topping over the cheesecake.
Mix all ingredients and put in greased loaf pan. Let rise 15 minutes. Bake at 400° for 30 minutes.
Melt chocolate squares and margarine over medium heat. Remove. Add other ingredients, except nuts. Beat until smooth. Add nuts. Pour into 2 pie shells. Bake 40 minutes at 350°. Let cool and store in refrigerator.
Cook spaghetti as directed. Bring shrimp to boil. Peel and cut up vegetables (you can substitute the vegetables your family likes).
Line a 12 x 7-inch pan with half the crumbs. Cream butter and sugar. Add vanilla, salt and eggs, one a a time. Keep beating to increase volume. Spread over crumbs; place sliced berries on top, then unsweetened cream, whipped stiff. Place remaining crumbs on top. Chill overnight.
For fluffy, fresh and flavorful, try adding honey to whipped topping mix before whipping. You can be sure the topping won't wilt as it crowns your pie with flavor enticement. Makes about 1 3/4 cups topping.
Cook and debone chicken. Place Pepperidge Farm (1/2 package) on bottom of 2-quart casserole dish, then add deboned chicken on top. Then pour 1 can cream of chicken and cream of mushroom soup plus 2 cans broth from chicken. Spread 1/2 package Pepperidge Farm on top. Cook at 400° for about 30 minutes or until brown.
Melt chocolate chips, peanut butter and oleo together until smooth. Stir constantly to keep from scorching. Put Corn Chex in large bowl and pour the melted chocolate mixture over the Chex and toss until all are covered. Put in grocery sack. Add powdered sugar, then put the chocolate covered Chex into bag and shake well. Let cool.
Combine crumbs and 2 tablespoons of butter; set aside. Add onion to remaining butter and saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 1/2-quart baking dish. Sprinkle with crumb mixture. Bake in 350° oven for about 20 minutes or until bubbly and crumbs are golden brown.
Brown meat with onion and pepper. Add all other ingredients and simmer 1 hour. Serve with crushed tortilla chips and grated cheese.
Mix the first 3 items; fold in peanut butter and Cool Whip. Fill pie crusts and freeze. Serve while partially frozen. Makes 2 pies.
Using food processor, chop apples; put in large bowl. Chop nuts in same way and combine with apples. Add raisins to the apples and nuts. Set aside. Place eggs, shortening, sugar and vanilla in mixer and mix until ingredients are well blended. Add cinnamon, baking soda and salt. Add flour slowly until ingredients are barely mixed. Pour batter into apples, raisins and nuts. Stir well. Pour into a greased 9 x 13-inch baking pan.
Cook and drain frozen vegetables. Place in ungreased 13 x 9-inch pan. Spread onion evenly over vegetables. In small bowl, combine soup, cheese and sour cream; blend well. Season with salt and pepper; pour over vegetables. Combine bread crumbs and margarine; sprinkle over top of casserole. Cover; bake at 350° for 20 minutes. Uncover; bake an additional 15 to 20 minutes, or until thoroughly heated. Makes 16 servings.
Combine all and drop by spoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook rice according to directions on package. Saute onion in melted butter. Blend in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook until thick. Mix sauce with chicken, pimento, parsley and almonds. Bake 45 minutes, uncovered, at 425°.
In shallow bowl, beat egg. Dip chicken. Roll in bread crumbs. Spray 9-inch nonstick skillet with Pam. Add chicken and cook over medium heat until golden brown, about 3 minutes each side. Top each cutlet with tomato sauce and cheese. Cover skillet and cook until cheese is melted, about 1 minute.
Line a 9 x 13-inch pan with Waverly or Club House crackers. Boil crushed graham crackers, brown sugar, sugar, milk and butter or margarine for 5 minutes. Spread 1/2 of the mixture on the crackers. Put another layer of Waverly or Club House crackers and then the rest of the mixture. Top with another layer of Waverly or Club House crackers, then frost with melted chocolate chips and peanut butter. Makes approximately 24 (2-inch) squares.
Measure flour onto tabletop. Sprinkle salt over flour. Mix in and make a well in the center. Break eggs into well. Mix with a fork, gradually adding the flour. When dough starts to stick to the fork, continue mixing with hands. Knead dough about 15 times. Let rest while you wash your hands.
Soak lentils overnight in 2 quarts water. Simmer 45 minutes until lentils are tender. Skim off scum that rises to top. Add all other ingredients except lemon and simmer together 1 to 2 hours until everything is tender and flavors are blended. Squeeze juice from lemon and add to soup. Serve with a dollop of sour cream. Freezes well.
In blender, crush pretzels (or in a plastic bag, crush with a rolling pin). Mix crumbs, sugar and butter until blended. Form a crust in a 9-inch pie pan and bake at 375° for about 8 minutes. Cool or freeze.
Melt chocolate and butterscotch morsels with sweetened condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally until morsels melt and mixture begins to thicken. Remove from heat. Add chopped walnuts and vanilla. Blend well. Chill for about 1 hour or until mixture thickens. Line bottom of a 9-inch pie pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch wide flat ring. Spoon chocolate mixture in small mounds on top of nuts to form ring. Decorate with remaining nuts. Add maraschino cherries, if desired. Chill in refrigerator until firm enough to slice. Cut into 1/2-inch slices. Makes about 36 slices.
Mix baking soda and water together and pour over raisins. Let stand overnight, without stirring. Next morning, sift together the flour, sugar and salt. Stir this into the raisin mixture with a spoon. Add oil and continue to mix well with a spoon. Batter will be thick.
Sift and measure flour; add salt, cream of tarter, baking soda, nutmeg and cinnamon. Sift together. In separate bowl, cream shortening and sugar. Add 1 egg and beat until creamy. Stir in milk and vanilla. Gradually add flour mixture. Chill in refrigerator about 2 hours or until easy to handle. Roll dough on floured surface to 1/4-inch or 1/8-inch thick. Cut with cookie cutters. Place on greased cookie sheet. Brush cut outs with beaten egg white and sprinkle with sugar, if desired. Bake at 375° for 10 minutes.
Cook unpeeled potatoes until tender. Cool, peel and shred coarsely. Heat butter in saucepan; remove from heat. Add cheese, stirring in sour cream, onion, salt and pepper. Fold in potatoes. Place in a greased 2-quart casserole. dish. Dot with 2 tablespoons butter. Bake, uncovered, at 350° for 30 minutes or until browned.
Cook cabbage in boiling water until nearly done. Reserve the water. Place cabbage in baking dish. Add sauce to drained cabbage.
Heat oven to 350°. Melt butter in saucepan and saute vegetables until soft and light brown. Combine all ingredients and bake 45 minutes uncovered.
Mix together well and form into small balls. Bake at 375° for 10 to 12 minutes.
Brown rice and set aside. Brown beef, onion, salt and pepper. Add rice, then stir in half of cheese. Mix all together. In a greased casserole, layer cabbage and meat mixture until all are used. Combine tomato sauce and water; pour over top. Sprinkle with cheese and bake, covered, at 350° for 1 hour and 15 minutes. More meat, sauce and cheese may be used, if desired.
Combine first five ingredients plus 1/4 cup of the pecans. Shape into ball; refrigerate until firm. Roll in remaining pecans.
In a double boiler, combine all of the ingredients except vanilla. Stir well; beat at high speed over boiling water (keeping water from touching bottom of pan), until frosting forms soft peaks. Remove from boiler; continue to beat on low speed until cool and frosting forms stiff peaks, 3 to 4 minutes.
Melt the chocolate and oil together. Mix together the rest of the ingredients in a large bowl. Pour the chocolate mixture over it and coat well. Spread the mixture thinly on waxed paper and let dry well. Break the pieces and store in a tightly covered container.
Sift flour, baking powder and salt together in mixing bowl. Combine milk and oil. Add all at once to dry ingredients. Stir just until moistened. Roll out on floured board. Cut.* Put dumplings in boiling liquid. Cover. Return to boil. Reduce heat. Don't lift cover. Simmer 12 to 15 minutes.
Sift flour with baking powder and salt. Beat eggs, sugar and cherry juice; add to dry ingredients. Mix thoroughly; fold in nuts and cherries. Pour into waxed paper lined loaf pan. Bake for 45 minutes at 350°. Serves 12.
Dip cookie in vermouth; drain on paper towel (not dry). Roll in granulated sugar. Make a leaf on top. Put in medium size cupcake paper cups.
Cook hen until tender, adding more water when needed. Add salt and pepper. Debone chicken.
Cut string beans to 1/2-inch pieces. Add other ingredients. Place in baking dish. Add 1/4 cup of water. Bake, covered, for 1 1/2 hours at 350°.
Combine cornstarch and soda in saucepan. Cook on medium until it boils and is a clay like consistency. Knead on cornstarch dusted surface. When cool enough to handle, cover with damp cloth and cool. Store in plastic bag in cool place. Form into shapes. Can be baked at 250° for 1 1/2 hours.
Peel potatoes and cut up like French fries. Place in baking dish. Cover with first 5 ingredients. Add butter. Twist slices of lemon and add lemon peel. Add water and bake at 400° for about 1 hour. Baste often.
Mix and make into balls. Press with fork or glass bottom. Bake 12 minutes in quick oven at 375°. Makes 8 to 9 dozen cookies.
Mash potato until it is almost liquid. Add vanilla; mix. Add 10x sugar until mixture is of a consistency where it can be rolled easily. Roll the mixture. Spread peanut butter on top. Roll up like a jelly roll then cut into small pieces.
Brown in nonstick pan separately ground beef, smoked sausage and Jimmy Dean sausage. Chop onion, bell pepper, garlic cloves and jalapeno peppers. Saute vegetables in olive oil and Creole seasoning. In large nonstick cooker with lid over medium heat, put stewed tomatoes, whole tomatoes, tomato sauce and chicken broth. Bring heat to medium-high and add meat, mushrooms and vegetables. Let mixture come to a bubble. Take spaghetti noodles and break into thirds. When mixture begins to boil, slowly add noodles. When everything is in cooker, cover and cook on medium heat for 5 minutes. Every 5 minutes turn stove down one notch and cook for 5 more minutes. Total cooking should be around 30 minutes. Stir occasionally. When finished, cover mixture with Mozzarella and Cheddar cheese. Cover and let stand for 10 minutes. Great with garlic bread and salad.