HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients, except tortillas, until smooth. Spread on tortillas and roll up. Roll tortillas in damp paper towels and refrigerate in Ziploc bags. Cut into bite-size pieces and serve with picante sauce.
Cream margarine; add brown sugar gradually, then the beaten eggs. Sift together dry ingredients and add to creamed mixture. Let stand in refrigerator until well chilled.
Mix all ingredients together except sour cream and bake in a 300° oven for 50 to 55 minutes.
Combine all ingredients and bake at 350° for 20 to 25 minutes.
Pour liquids in crock-pot. Add sugar, spices and flavorings. Heat almost to boiling and serve.
Cook spaghetti according to package directions. Drain and rinse well. In medium bowl, blend milk and egg. Add spaghetti and toss together. Spray 10 x 13-inch pan with cooking spray. Spread spaghetti mixture in prepared pan.
Heat oven to 400°. Spray baking pan with nonstick spray. Dip chicken in butter, then in the remaining ingredients mixed together. Bake for 20 to 25 minutes.
Mix flour and salt, add milk. Slowly add eggs, one at a time, beat well. Let set for 1/2 hour. Batter should resemble thin pan cake batter, if not, add a little more milk. Using a heavy small fry pan (nonstick) or a crepe maker (grease for first crepe), drop 2 tablespoons mixture onto surface, spread even. Cook for 1 minute and transfer to cooling rack.
Place ground beef in bottom of casserole dish. Layer cabbage and onions over beef. Cover with tomato soup. Cook, covered, in oven at 350° for 1 hour.
Cut orange slices into small pieces. Chop dates and chop pecans. Mix with coconut, flour, sugar and baking powder. Mix all together. Beat eggs and pour over mixture (will be stiff). Put by spoon onto cookie sheet. Bake at 300° for about 25 minutes.
Cook and debone chicken; cut into bite size pieces. In large pan, cook potatoes, carrots and onion in chicken broth. Add additional water if needed to cover vegetables. When vegetables are tender, add seasoning, chicken, corn and chicken soup. Simmer for 20 to 30 minutes until heated. Serve with cornbread muffins.
Squeeze spinach of excess moisture. Finely chop and set aside. In large bowl, combine sour cream and mayonnaise. Stir in soup mix, mixing well. Fold in spinach, other chopped vegetables and seasonings, blending until well combined. Cover and chill overnight. Garnish with radish slices.
Mix and spread in 9 x 13 pan. Bake at 400° for 6 minutes. Cool.
Place tortillas on a Teflon baking sheet. Heat in a 350° oven for 3 minutes; turn and heat 3 more minutes or until warm. Spread tortillas with chicken. Top with lettuce, tomato, onion, green chilies, cheese, salsa and yogurt or sour cream (fat-free).
Whip the cream cheese until fluffy. Add milk. Cream until fluffy. Add lemon juice. Cream. Add vanilla. Pour into crust. Chill overnight or at least 3 hours. Top with cherry pie filling.
Mix all ingredients in a casserole dish. Top with strip of bacon. Bake at 350° for 1 hour.
Cream together butter and 1 cup sugar. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture. Pour into greased baking dish, 9 x 9-inch. Combine cherries with remaining sugar and 1/4 cup juice and heat. Pour cherries over batter. Bake at 350° for 35 to 40 minutes. Serve warm. Delicious topped with cream or ice cream. When baked, cherries will be at the bottom and cake on top.
Mix together thoroughly shortening, eggs and sugar. Sift together flour, soda, cream of tartar and salt and stir into first four ingredients. Chill dough. Roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft. Will puff up at first, then flatten out. Bake at 400° for 10 minutes. Yields 5 dozen.
Saute onions in butter. Add meat and brown. Add flour, salt, pepper and mushrooms. Stir in soup (undiluted). Simmer 10 minutes. Stir in sour cream. Heat and stir in parsley and cooked noodles.
Mix flour and butter with pastry cutter. Add nuts. Pat into bottom of a 9 x 13 baking dish. Bake in 350° oven 20 minutes. "Cool."
Brown first 3 ingredients in the 1 tablespoon of oil. Cook spinach according to directions on package; drain, reserving the liquid. Add water to make 1 cup. Stir spinach liquid and next 5 ingredients into meat mixture; simmer 10 minutes. Combine spinach with remaining ingredients. Put in baking dish. Top with meat sauce. Bake for 30 minutes at 350°. Let stand 10 minutes before serving. Serves 8 to 10.
Bring first three ingredients to a boil. Boil for 6 minutes. Remove from heat. Add remaining ingredients and stir until melted. Pour into greased 9 x 13-inch pan. Chill. Store in tin box.
Mix shortening, granulated sugar, brown sugar and eggs. Mix in flour, salt, baking powder, baking soda and vanilla, then add rolled oats and chocolate chips. Stir well and drop by teaspoons onto cookie sheet. Bake at 350° for 13 minutes.
Cook and drain hamburger meat. Mix soup and Cheez Whiz into meat. Put into crock-pot to keep warm. Serve with chips.
In blender, combine all ingredients except nutmeg. Pour into a 10 inch pie plate, sprinkle with nutmeg, and bake at 350° for 55 minutes. When it is done, you will have a crust on the bottom with a custard like pie. Serve warm or cold.
Melt butter and chocolate together in saucepan over low heat, stirring constantly; cool. Beat in sugar and vanilla. Add eggs, one at a time; beat until well mixed. Add flour, salt and nuts; mix	well. Turn into a greased 8-inch square pan.	Bake at	350° for 25 minutes. When cool, frost with Butter Frosting or sprinkle with sifted confectioners sugar. Cut into squares.
Cut stem ends from pepper and remove seeds. Put peppers in boiling water and cook 2 to 3 minutes. Remove from water and drain. Melt shortening in heavy skillet. Add ground beef, onion, chopped pepper, corn, salt and black pepper with mixture. Place in baking dish and bake at 350° for 30 minutes.
To keep fruit from turning brown, stir into the peach pie filling as you are coring and dicing or peeling and slicing. Place the pie filling into a large bowl. Add fresh fruit. Add the pineapple and marshmallows last. Cover and store in the refrigerator until serving.
This is a Southern bread that is very delicious and usually eaten with fresh pork, turnip greens, etc.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Finely roll 25 cookies; coarsely chop remaining 10 cookies and set aside. In medium bowl, mix finely rolled crumbs and margarine. Press on bottom and 1 inch up side of 9-inch spring-form pan. Chill.
Remove skin from chicken pieces. Place in large casserole dish in a single layer. Season, cover with cream of chicken soup. Cover then with Cheddar cheese. Spread sour cream over cheese layer. Top with crushed croutons. Bake 1 1/4 hour at 350°.
Beat eggs until light. Beat in salt, sugar, oil and vanilla. Mix in flour and baking powder. Dough will be sticky. Roll dough into ropes with hands, using about 1 tablespoon dough. Keep hands well floured. Form rope into a knot. Bake on greased baking sheet in 350° oven until light brown. Cool and frost with confectioners sugar icing.
Brown meat in oil. Add all other ingredients except onion and pepper. Simmer 45 minutes. Add onion and pepper. Cook an additional 45 minutes. Dilute 2 tablespoons cornstarch in 1/4 cup water. Add to meat. Mix and allow to thicken. Serve with rice.
Preheat oven to 325°. Grease and flour a 12-cup Bundt pan; set aside. Cream sugar and shortening with electric mixer in mixing bowl until light and fluffy. Add eggs, blend well. Add flour, nuts, baking soda and bananas; blend well. Stir in cranberry sauce. Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack to cool.
Mix all ingredients in large bowl or tub so that when you are done you can soak meat in it for about 8 hours, turning over twice. After soaking, place meat in foil and broil or barbecue until done the way you like it. Baste meat with sauce left or use as meat dip.
Mix all ingredients, except eggs and extract. Add them last. Bake at 350° for 1 hour.
Combine shortening and sugar;	beat until creamy. Add egg, vanilla and peanut butter. Add flour, baking powder and salt. Stir in oatmeal. Divide dough in half. Shape one half to form an 8-inch roll. Add chocolate melt to remaining dough.	Roll out chocolate dough on waxed paper to form an 8-inch square. Place roll on chocolate dough. Wrap chocolate dough around roll. Pinch seams together; wrap in waxed paper. Chill.
Cream together butter, egg, brown sugar and vanilla. Add flour and baking powder and then pecans. Using an 8 x 8 pan that has been greased and lined on the bottom with wax paper, bake in a preheated 350° oven until light brown and pulled away from the sides of the pan. Cut into sticks.
Use graham cracker crust or regular pastry shell. Cream until smooth the cream cheese and peanut butter. Add cream, sweetener and topping. Freeze pie. Can be served frozen.
Combine vegetables in large bowl. Combine remaining ingredients. Pour over vegetables. Toss lightly. Refrigerate several hours before serving.
Brown meat with onion, bell pepper, salt and pepper. Drain off grease. Then add rice, tomatoes, tomato sauce and sugar. Add enough water to cook rice. Simmer until rice is tender.
In mixing bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-inch square pan. Bake at 350° for 30 minutes. Cool. Yield: 9 servings.
In 1-quart saucepan, combine cranberry sauce, mustard, gravy and orange peel. Cook over low heat, stirring constantly, until smooth. Sprinkle hens with salt and pepper. Place on rack with drip pan, skin side down; brush generously with glaze. Bake at 400° for 15 minutes. Turn hens over. Brush with glaze and bake 30 minutes or until runs clear, basting often with glaze. Serve over wild rice. Garnish with orange slices. Makes 6 servings.
Mix pudding as directed by box and chill in refrigerator. Mix whip cream, cream cheese and pudding in an 8-inch pan. Crumble Oreos in bottom of pan and spread pudding mixture on top. Crumble more Oreos on top on pudding mixture.
Beat eggs. Add sugar, Karo, pecans and vanilla. Add butter. Bake at 350° for 1 hour.
Preheat oven to 400°. Cook tomatoes, salt, pepper, sugar and onion together for about 5 minutes. In separate bowl stir bread crumbs into melted butter. Spread buttered bread crumbs in bottom of casserole dish. Add a layer of tomatoes next, then another layer of bread crumbs. Bake until crumbs are brown.
Place chicken pieces, skin side up, in a 12 x 7 1/2 x 2-inch baking dish. Stir together soup, parsley and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered in 350° oven about 1 hour or until chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice. Makes 4 servings.
Preheat oven to 350°. Bring half and half to boil. Add potatoes. Cook until half and half is absorbed. Mix in remaining ingredients except cheese. Put in oiled pie plate. Top with cheese. Bake 1 hour uncovered.
Mix flour, margarine and 1/2 cup chopped nuts and pat into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool very well.
Sift flour and salt. Beat margarine, sugar and egg. Add vanilla. Stir in flour to make stiff dough. Chill 3 hours. Roll out; cut. Bake at 350° until brown on edges. Makes 3 dozen.
Soften the butter and cream cheese. Cream the butter and cheese together until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. If using pecans, put 1 tablespoon flour over pecans and stir well; set aside. Add remaining flour, cocoa, salt and vanilla to mixture; mix well. Stir in pecans. Pour in greased and floured 10-inch tube pan or 2 loaf pans. Bake at 325° for 1 1/2 hours. Cool 10 minutes in pan. Remove from pan and cool completely on rack.
Cream butter and sugar. Separate eggs. Add yolks, one at a time, beating well. Combine dry ingredients. Alternate flour and sour cream, adding to creamed mixture. Beat egg whites stiff and fold into batter. Bake 1 1/2 hours at 325° in greased and floured 9 or 10-inch tube pan. Also can be baked in loaf pans.
Combine lime juice, condensed milk and egg yolks in a bowl; beat until mixed. Pour into 9-inch pie shell. Chill. Beat egg whites in mixer bowl at high speed until soft peaks form. Add sugar, gradually, beating until stiff peaks form. Spread on pie, sealing to edge. Bake at 450° until browned. Refrigerate until well chilled before serving. Makes 6 servings.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, about 30 minutes, stirring occasionally. Cook noodles in boiling water until tender, drain. Rinse in cold water. Combine cottage cheese with next 5 ingredients. Place 1/2 the noodles in a 13 x 9 x 2-inch baking dish; spread 1/2 the cottage cheese mixture over, half the Mozzarella cheese and half the meat mixture. Repeat layers. Bake in moderate oven (375°) for 30 minutes. Let stand 10 to 15 minutes before cutting in squares. Makes 12 servings.
In large bowl, combine sugar, applesauce, oil, egg whites and skim milk and mix thoroughly. Add flour, baking soda, baking powder, salt and spices. Combine until all ingredients are well blended. Stir in chopped nuts. Spread batter into oiled and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes.
Mix Jell-O and water or juices; chill until thick. Add remaining ingredients. Chill thoroughly and serve with Honey Dressing.
Beat egg and add milk to mix. Put in uncovered casserole dish. Break up salmon and add to mixture. Add crushed crackers (enough to use up any liquid) and mix mixture. Press flat. Do not cover. Bake at 350° for 30 minutes.
Cook salt pork until crisp; drain. Saute onions in drippings. Pour off fat. In kettle, combine clam liquid with onions, salt pork, potatoes and water. Cover and simmer 10 minutes until potatoes are tender. Add clams and scalded milk and butter. Cover and set aside 1 or 2 hours. Just before serving, reheat and serve with crackers.
Mix both beans together with salt, pepper and gravy. Cook the hamburg; drain the grease. Mix with bean mixture. Put in garlic. Make the potatoes. In cake pan, put potatoes on bottom, then hamburg and bake at 250° for 20 minutes.
Simmer all ingredients, except cream cheese, in a saucepan for 15 minutes. Place in a processor with cream cheese. Mix well. Chill several days to ripen. Serve with crackers, celery sticks or other vegetables.
Cream shortening and sugars. Add eggs, hot water and vanilla. Add flour and soda. Add oatmeal and chips. (May add chopped nuts if desired.) Drop by teaspoon onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Cream butter and confectioners sugar. Stir in water and vanilla. Add flour and salt. Mix well. Stir in dates and pecans. Roll in 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake in slow oven (300°) for about 20 minutes or until cookies are set, but not brown. While warm, roll in confectioners sugar. Makes 2 1/2 dozen.
Combine all ingredients adding 1 cup milk first and then gradually adding 2nd cup. Pour into prepared cupcake pans. Bake at 350° for 1/2 hour. Makes 1 1/2 dozen.
Cook noodles; set aside. Brown hamburger. Add pizza sauce, tomato soup and water; simmer for 20 minutes. Add mushrooms. Beat egg and milk, then add to noodles. In a large greased pan, spread meat mixture, sauce mixture and noodles. Cover with Mozzarella cheese. Bake at 350° for 20 minutes.
Dissolve lemon Jell-O in 1 cup hot water. Dissolve marshmallows in other cup hot water. Mix together. Add pineapple, cream cheese and let cool. Add salad dressing and whipped cream. Pour into 13 x 9-inch dish and refrigerate until set. Sprinkle top with nuts.
Sift together flour, soda and salt. Cream butter. Gradually add brown sugar. Cream well. Add eggs, sour cream and vanilla. Blend in dry ingredients gradually. Stir in dates and nuts. Drop by rounded teaspoonfuls on greased baking sheet. Bake in oven at 375° for 10 to 14 minutes. Frost while warm.
Cream together the margarine and peanut butter. Add the rest of the ingredients to it, then form into balls. Press flat with a fork on a cookie sheet. Bake 10 to 12 minutes at 375°.
Combine first 8 ingredients; form into bite-size meatballs using a full teaspoon for each. Brown lightly in oil. Cover and simmer 10 minutes, then drain. Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened; baste occasionally.
In medium bowl, combine first 5 ingredients. Stir in apples, celery and grapes. Cover and refrigerate until ready to serve. Just before serving, stir in cereal and spoon onto lettuce leaves if desired. One half cup serving equals 70 calories.
Bake chocolate cake (per directions) in 9x13 pan. While still warm, break up into pieces with fork. Break frozen Heath bars into pieces, then crush. Pudding should be made only when ready to layer (do not let it set). In large bowl layer half of cake pieces, then spread half of pudding, half of Cool Whip, then half of crushed Heath bars. Repeat above steps. Refrigerate until ready to serve.
Preheat oven to 350°. Place fruit in a 13 x 9-inch baking pan. Sprinkle with cake mix, straight from box. Cut butter or margarine into pieces and place on top. Sprinkle with nuts. Bake 60 to 75 minutes or until done.
Combine first	4 ingredients and mix well. Add sifted dry ingredients, mixing well. Add chopped cranberries and nuts. Makes 2 loaves. Bake at 350° for 1 hour.
Mix together and press in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes and cool. Or use graham cracker crust.
Beat eggs slightly, add sugar, salt, nutmeg, cinnamon and milk. Add butter to cooked pumpkin, then add to egg mixture, blend well. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 to 40 minutes until filling is firm. Cool and decorate with Cool Whip.
Beat eggs; mix all other ingredients with a spoon and beat with an electric beater for 5 minutes at medium speed. Cook at 350° for 45 to 50 minutes. Let cool in pan.
Stir and cook dates, sugar, margarine until it forms a paste. Add vanilla, Rice Krispies and pecans. Form into balls and roll into powdered sugar or leave plain.
Combine all ingredients except ice cubes in the blender and blend together for 1 minute. Add ice cubes and blend for 15 seconds. If desired, garnish frosted glass with orange slices.
Mix. Fold in cranberries. Spread in greased 9 x 13-inch pan. Top with marshmallows. Press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted oleo. Bake at 350° for 25 to 30 minutes.
Mix together cottage cheese, Monterey Jack, chilies, egg and seasonings. Microwave tortillas on High for 30 to 45 seconds or until pliable.
Mix all ingredients and put it in buns. Wrap each bun in foil and put in hot oven until insides are hot.
In salad bowl, combine cabbage, zucchini, cucumber, green pepper, green onions and radishes. Chill. In small bowl, blend remaining ingredients, except peanuts. To serve, pour dressing over vegetables. Toss to coat. Sprinkle with peanuts. Garnish with slices of zucchini, cucumber, green pepper or radishes, if desired. Refrigerate leftovers. Makes 8 to 10 (1/2 cup) servings.
Combine bacon, cheese and onion in bowl. Spoon 1 1/2 teaspoons into bottom of greased miniature muffin pans. Combine remaining ingredients. Mix until smooth. Fill prepared muffin pans. Bake at 400° for 15 to 20 minutes or until golden brown. Cool before removing. Yields 72 appetizers.
Drain salmon and set aside. Mix salmon with beaten egg and onion until sticky. Add baking powder and 1/4 cup flour to salmon mixture and stir. Make patties and roll in 1/4 cup flour. Fry in Crisco until brown.
Soak bread crumbs in milk and egg. Set aside. Cook onion in margarine. Mix all ingredients (except bacon and pimiento) in a greased casserole dish. Top with bacon and pimiento. Bake, uncovered, at 350° for 40 minutes.
Cream peanut butter and cream cheese together. Add powdered sugar and Cool Whip. Pour into 2 chocolate pie crusts. Sprinkle with grated chocolate (I use a Hershey candy bar). May be frozen.
Mix cake mix according to directions on box and bake in 9 x 13-inch pan. Before cake is done, mix sugar and pineapple and bring to a boil for five minutes. When cake is done, pour pineapple mixture over cake while both are hot. Cool cake completely. Mix pudding by directions on box and spread on cake. Cover with whipped topping. Coconut and nuts may be added on top if desired. Refrigerate.
Melt butter in heavy saucepan. Add sugar and cocoa; stir well. Add eggs; stir mixture. Do not beat. Add milk and vanilla. Pour into a 9-inch unbaked pie shell and bake at 400° for 10 minutes, then reduce to 350° for 20 to 25 minutes or until crust is brown.
Cream butter and sugar; add eggs and beat well. Add remaining ingredients. Grease 3 loaf pans and fill 2/3 full. Bake at 350° for an hour or until done. May also use 1 pound coffee cans in place of loaf pans for round loaves.
Cook chicken (boil); pull off bones. Line pan with chicken. Mix soup with 3/4 cup chicken broth and pour over chicken. Melt margarine; add to milk and flour and pour on chicken mixture. Bake at 325° until nicely browned.
*Suggestions: Cauliflower, broccoli, carrots, celery, green onions, cucumber, tomatoes, mushrooms, green pepper and olives.
Mix pudding and milk; set aside. Mix butter and cream cheese until smooth. Add sugar and mix well. Add Cool Whip and mix well. Add pudding; mix well. Crush Oreos and cover bottom of 9 x 13-inch cake pan. Spread pudding mixture over Oreo crumbs. Cover top of mixture with crushed Oreo crumbs. Refrigerate.
Mix together all ingredients except vinegar on high for 2 minutes. Add vinegar and mix for 1 minute. Bake at 350° for 35 to 40 minutes.
Melt butter in saucepan. Add onions and cook, stirring, until transparent. Add seasoning and water; simmer gently for 5 minutes.
Line baking dish or pan with foil. Place fish gently in pan and sprinkle with seasonings, butter and lemon juice. Bake uncovered at 425° for 18 minutes. Gently lift foil and transfer fillets into serving dish. Garnish with lemon slices. Serves 6.
Melt chocolate and butterscotch chips in a heavy saucepan over low heat, stirring constantly. Remove from heat and quickly stir in noodles and nuts so they are evenly coated. Dip out by teaspoonfuls. Makes 24 clusters.
Mix together first 6 ingredients. Add oil and eggs. Pour into greased, floured tube pan. Bake at 350° for 45 minutes.
Combine bread crumbs and garlic. Combine cheese, parsley, salt and pepper; mix well. Dip each breast in butter and coat with bread crumbs mixture. Roll tightly, starting at narrow end. Secure with toothpick. Arrange rolls in shallow pan. Dribble with remaining butter and lemon juice. Sprinkle with paprika. Bake at 350° for 45 to 55 minutes.
Mix all ingredients. Put into freezer. Serve while still frozen. Will keep in freezer for a few weeks.
Bake corn bread mix as directed on package. Cool and crumble. Add remaining ingredients and mix. Chill before serving.
Combine sugar, cream and butter. Let boil for 5 minutes on medium heat. Remove from heat and add the peanut butter chips, marshmallow cream, nuts, peanut butter and vanilla. Stir as quickly as possible, then spread on 2 buttered platters.
Save peelings from fresh vegetables and freeze until you have enough to make a broth. Peelings and ends of vegetables, such as potatoes, turnips, onions, celery, carrots or other vegetables of your choice. Add enough water to cover vegetable scraps about 2-inches. Season with a bay leaf, basil, peppercorns, or any other of your favorite seasonings. Simmer for 1 to 1 1/2 hours. Strain and discard vegetables. Freeze broth in ice cube trays or freezing jars. Frozen cubes should be stored in freezer bags. The broth may be used in soups, stews or saute in place of oil.