HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil and debone chicken. Cut tortillas into 1/4 inch strips. Line bottom of 13 X 9 inch pan with tortillas. Place chicken on top of tortillas. Mix soup, milk and tomatoes. Pour over chicken. Put shredded cheddar cheese over top. Cook at 350 degrees for 30 minutes. Cool for 5 minutes.
Cut vegetables in bite sized pieces. Mix all in one large pot. Cook until tender. No seasons needed.
Sift together dry ingredients with 1 1/4 cups sugar. Blend in oil, orange juice and eggs. Do not mix more than 30 strokes. Mix blueberries with 1/4 cup sugar. Fold in blueberries. Put into slightly greased muffin tins. Bake in preheated oven at 350° for 25 minutes. Cool slightly.
Grease and flour tube pan. Mix first 6 ingredients. Pour 1/2 batter in pan. Sprinkle bits and nuts over top. Add rest of batter. Bake at 350° for 40 to 45 minutes.
Put chicken in a big pot. Cover 3/4 with water. Cook chicken until it comes off the bone; remove to cool. Cut carrots and celery; chop onion. Add to broth. Add 4 cups of water and bouillon cubes. Cut up chicken from bone and add. Cook until tender. Cook pasta or rice and add to soup.
Mix all ingredients for filling, except spice. Cook in a double boiler until thick. Pour into a baked pie shell. Sprinkle nutmeg or cinnamon on the top.
Mix well. Pack firmly in loaf pan. Bake at 350° for 1 hour.
Preheat oven to 450°. Mix all ingredients in a large mixing bowl until potatoes are evenly coated. Empty into shallow baking dish or pan. Bake, stirring occasionally, 40 minutes or until golden brown. Makes 6 servings.
Sift flour, sugar, baking soda, salt and cocoa into 10-inch greased skillet. Add nuts. Mix vanilla, vinegar, cold water and melted butter together and add this to ingredients already in skillet. Bake at 375° for 25 minutes. Remove from oven and spread on topping and put in broiler (low heat) for 3 to 5 minutes until coconut is toasted.
Use blender if possible. Put in all ingredients and blend until smooth. Otherwise use electric mixer to whip until smooth. Garnish each glass with ground nutmeg. Serves 6.
Chop onion, garlic and green pepper into fine pieces in a large frying pan. Saute all ingredients with tomato and peas until onion is transparent. Add tomato sauce and saute, stirring mixture. Add water and rice. Cook on low heat until water evaporates. Serve topped with pimento. Serves 4 to 6.
Layer in pan the Cheddar cheese, chilies and Monterey Jack cheese. Mix eggs and half and half together and pour over top. Bake at 350° for 45 minutes. Let set 10 minutes before cutting.
Bake cake according to the directions on the box. When cake is still hot, pour the Eagle Brand milk on top of cake. Poke with toothpicks so milk will seep through cake. Layer caramel topping next. Crumble up candy bars and drop on top of cake.
In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk. Add vanilla. Spread 1/2 mixture into wax paper-lined 8-inch square pan. Chill 10 minutes.
Set oven temperature	at 350°. Melt margarine and cocoa. Remove from heat; stir in sugar and eggs and mix well. Add flour, nuts, salt and vanilla. Mix well. Spoon batter into a greased 13 x 9 x 2-inch pan. Bake 35 to 45 minutes. Sprinkle marshmallows on warm cake and cover with frosting.
Mix dry ingredients together. Combine eggs, creamer and oil. Add to dry ingredients. Beat until smooth. Cook as per waffle maker directions.
Wash and dry the cherry tomatoes. Using a sharp paring knife, remove a small portion of the stem end of each tomato and scoop out the tomato pulp and seeds. Turn upside down onto paper towels to drain. Combine the rice, bell pepper, onion, celery, relish, and garlic in a large bowl. Mix well. In a small bowl, combine the mayonnaise, nutmeg, curry, and cloves. Mix to blend. Add mayonnaise mixture to the rice mixture and mix well. Taste and add salt and black pepper, if needed. Stuff the tomatoes, cover with plastic wrap, and refrigerate until time to serve.
Mix the water, rum and brandy in a mug. Put 2 tablespoons of the Tom and Jerry mix on top and sprinkle nutmeg on top.
Cook thawed spinach on medium heat 5 minutes; drain. Mix spinach and remaining ingredients. Refrigerate several hours or overnight before serving.
Cook and drain rotini noodles. Add taco seasoning mix to browned and drained ground beef; mix well. Add all other ingredients. Serve over shredded lettuce with sour cream, shredded cheese and taco chips on the side.
Cook shells; drain. Mix dressing with shells. Add all other ingredients, except tomatoes. Let set overnight in refrigerator. Add tomatoes before serving.
In large skillet, saute hamburger, onion, garlic, salt and pepper. Place spinach or broccoli on top of mixture. Let it steam until mixable. Add soup, sour cream and rice. Mix well and put in casserole dish. Top with Jack or Cheddar cheese. Bake, uncovered, for 20 minutes at 350°.
Spread chicken with sour cream and roll in crumbs. Melt butter in a 13 x 9-inch pan. Lay chicken one piece at a time and turn butter side up. Bake 1 to 1 1/2 hours at 350°.
Bake chicken 45 minutes at 350° or until tender. Saute onion in butter until tender; add remaining ingredients altogether and simmer 1/2 hour. Drain grease from chicken and add barbecue sauce. Bake another 30 minutes, covered.
Upon arrival home from school, turn on favorite T.V. show. Melt one tablespoon butter in frying pan. When butter sizzles, add two slices of bread (lightly buttered on one side) with buttered side down. Then place one slice cheese and one slice ham on each piece (cheese first). Allow for each piece of bread to slightly brown. Flip one half onto the other and continue to brown, flipping occasionally, until cheese has melted. When bread is toasted (but not burnt), remove and place on plate next to favorite side dish. Cut diagonally for best flavor! The rest is simple. Relax and enjoy your favorite show and begin crammin'! Better make at least two to be safe.
Mix cream cheese and sour cream. Add package of onion soup mix. Blend in onion, pepper and corned beef. Let set 12 hours. (The longer it sets the better the flavor.)
Arrange 6 slices of bread in 9 x 13-inch baking dish. Cover with cheese, ham, chillies and remaining bread. Beat eggs; add milk, salt and mustard. Pour over bread and refrigerate for 1 hour or overnight. Bake at 325° for 1 hour or until custard is set in center. Serves 15.
Cream together the Crisco, butter and sugar in a large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend dry mix into creamed mixture. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 9 minutes (do not overbake). Cookies will be soft and puffy during baking and will flatten while cooling. Cool on cookie sheet resting on wire rack until set for a minute. Remove to wire rack to completely cool.
With a few drops of lemon juice, mix first 3 ingredients together well. Add rest of ingredients. Stir in gently, reserving some bacon to garnish the top. Bake uncovered at 350° about 20 to 30 minutes. Serve on toasted English muffins. May be prepared a day or so ahead, covered and refrigerated. Serve with sliced tomatoes, orange juice and coffee!!!
Grease a 9 x 12-inch cake pan. Empty the pie filling into pan. Add the pineapple. Sprinkle the dry cake mix over the pineapple. Cut the butter or margarine into slices and place on top of cake mix. Add the nuts. Bake 40 minutes to 1 hour at 350° until light brown. Serve with whipped topping or ice cream.
Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic and brush over hot biscuits before removing from cookie sheet. Serve warm.
Combine all ingredients together in large bowl. Grease muffin tin and fill half full. Bake at 425° for 20 minutes.
Mix first four ingredients well and take 1 cup for topping. Make a well and add remaining ingredients. Mix together and bake in a 9 x 13-inch greased pan for 30 minutes at 350°.
Mix ingredients together and place in casserole dish. Place desired amount of pork chops on top. Bake at 350° for 30 to 45 minutes.
Cream butter and Crisco with sugar, then add eggs and blend. Add the other ingredients and mix well. Bake in tube cake pan at 350° for 1 hour and 20 minutes or until done.
Blend together with pastry blender. Roll out between wax paper. Makes 2 crust pie.
Mix wafers, walnuts, powdered sugar and cocoa. Stir in rum and corn syrup. Roll in small balls. Roll into powdered sugar or chocolate shots. Refrigerate in tightly covered container for several days before serving. Makes approximately 5 dozen.
Boil all ingredients together. Add 1/4 teaspoon vanilla. Remove from heat and add 1 1/2 cups pecan halves. Toss quickly; turn onto waxed paper and separate until cool.
Cream butter and cream cheese. Add sugar; mix well. Add eggs, one at a time, with flour. Stir in vanilla. Bake at 300° for 1 hour and 15 minutes, or until done.
Combine onion and vinegar and let set for a while. Add mayonnaise, salt, pepper and paprika; mix. Mix pasta and other ingredients with sauce and toss. Chill for several hours. Garnish with parsley.
Shred cabbage. Mix with pepper and onions. Mix all other remaining ingredients together, then combine with cabbage. Add dressing to slaw. Mix thoroughly.
Slice tomatoes and heat slowly in a saucepan with lemon (sliced thin), sugar, salt, butter and spice. Cook until tomatoes are tender. Add cornstarch which has been rubbed to a smooth paste with a little cold water. Allow to cook 15 minutes over hot water.
Place half of zucchini slices in 1 1/2-quart casserole. Top with half of diced tomato, onions, croutons, salt and pepper. Repeat layers once; top with tomato wedges. Cover and bake at 350° for 1 hour. Remove cover and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts. Serve immediately. Serves 6.
Peel, quarter, core and boil squash in salted water until tender; drain. Season with brown sugar and paprika. Bake apple quarters in covered baking dish in a 325° oven with two tablespoons of butter or oleo. Place 1/4 apples in each 1/4 squash. Pour over each 1 teaspoon chutney. Heat in 400° oven (1 squash and 1 apple = 4 servings).
Place bacon in 1 1/2-quart microwave-safe casserole dish. Cover with paper toweling. Microwave on High for 4 minutes. Remove paper towel and bacon. Reserve drippings in casserole dish. Crumble bacon and set aside. Cook onions in bacon drippings on High for 3 minutes. Stir in remaining ingredients. Microwave on High for 10 minutes, stirring twice. Top with crumbled bacon. Serves 6.
Mix together apples, cranberries and sugar. Melt margarine in a 2-quart casserole dish. Pour fruit mixture in dish. Combine remaining ingredients with hand. Sprinkle on top of first mixture. Bake 45 to 60 minutes in a 350° oven until bubbly or light brown, 45 minutes will probably be long enough, depending on your oven. This is very good at Christmastime.
Melt butterscotch morsels in top of double boiler over hot water. Stir in noodles and peanuts or coconut to coat thoroughly. Drop by teaspoonful on wax paper. Let stand until firm.
Mix pretzels, oleo and sugar (food processor is good to use). Press into 9 x 13-inch pan and bake 8 minutes at 400°. Cool.
Cook and drain spinach (microwave). To cooked spinach add diced artichokes, cubed cream cheese, Worcestershire, lemon juice and salt and pepper to taste. Mix well. Put in baking dish. Cover with onion rings. Bake 30 minutes at 350°.
Melt butter or margarine in electric skillet at 250°. Add brown sugar and mix thoroughly, spread evenly over bottom of skillet. Arrange pineapple and nuts over sugar mixture. Pour cake batter over fruit, spreading evenly. Cover skillet with vent open and bake 40 to 50 minutes or until toothpick inserted in center comes out dry. Invert cake on serving plate while still warm.
Put tomatoes in pan of boiling water, then take out immediately. Put tomatoes in a pan of cold water. Peelings come off easily. Discard peelings. Cut tomatoes in large chunks. Mix sugar, vinegar, chopped onions, chopped peppers and salt. Blend well. Mix with tomatoes in large pan. Cook on stove top for 2 1/2 hours over medium heat.
Mix flour, salt and cream of tartar in a bowl. In a saucepan, combine Kool-Aid, oil and water. Heat until boiling. Add dry ingredients to Kool-Aid mixture. Knead into play dough. Keep in an airtight container.
Mix together pineapple, apple cider vinegar, flour, sugar and egg. Put in saucepan and heat until thick. Add cooled mixture to apples. Then add Cool Whip and peanuts. Mix well. Can be made a day ahead.
In saucepan combine zucchini, onion, water, salt, bouillon and dill weed. Bring to a boil. Reduce heat. Simmer, covered 5 minutes. Do not drain.
Mix shortening, sugar, eggs, salt and spices, then water with soda, then flour, then raisins and sliced apples to batter. Grease and flour baking pans. Cook in slow oven at 325° to 350° until done.
Combine all ingredients; mix well. Roll into 1 inch balls. Cook in pan on medium heat until done; drain on paper towels. These are good alone or in your favorite spaghetti sauce. Also, very good in brown gravy.
Mix heated sweet potatoes, butter, cinnamon and nutmeg. Put in casserole dish. Top with Kraft Marshmallow Creme. Bake at 350° until Marshmallow Creme browns.
In a large bowl, put lettuce, tomatoes, onions, eggs and shrimp. Add macaroni; add enough mayonnaise to mix well. Salt and pepper to taste. Chill about 1 hour. Serve.
Crumble yeast and add 1/2 cup of the water. Cream shortening and add sugar and salt. Blend in potatoes and well beaten eggs, as well as the yeast. Sift flour before measuring. Add 1 cup of flour with the rest of the water. Then work the rest of the flour in with spoon and hands (later); knead until smooth. Let rise in a greased bowl until doubled in size. Punch down, make into rolls and let rise until doubled in size in greased pan. Or, cover tightly and store in refrigerator. Then you may use it as needed. Makes about 4 dozen.
In glass, layer pineapple, raspberries, yogurt, banana and dates. Sprinkle top with almonds.
In a microwave-safe mixing bowl, combine sugar and cornstarch. With a hand mixer, beat in milk and egg yolks until smooth. Microwave on Medium for 5 minutes. Beat well with mixer. Microwave on High for 2 minutes; stir. Blend in butter and vanilla. Pour into serving dishes; cool. Makes 3 to 4 servings.
Bake chicken in greased (buttered) pan until tender. Cook the rice. Add onion soup mix and butter to cooked rice. Spread over chicken. Bake in oven until browned.
Bring broth to a boil. Add rice. Cover and cook until rice is done. In a large skillet, place the oil and egg; cut egg into strips as it cooks. Add shrimp, chicken and pork, about 3/4 cup altogether. Add cooked rice and season with salt, pepper, green onions and soy sauce. Blend together and cook over low heat for 7 to 8 minutes. Top with slivered almonds.
Combine potatoes, feta, thyme, salt and pepper. Melt 2 tablespoons butter in skillet over medium heat. Add potato mixture. Using pancake turner, press to form even later. Cook 10-12 minutes, or until golden. Reduce heat. Using large, flat plate, slide potato from skillet. Invert potato back into skillet and continue cooking other side 20 minutes, or until golden. Place on platter and garnish with thyme sprig.
Combine first 5 ingredients; mix thoroughly. Spread half of mixture evenly in buttered 9 x 13-inch baking dish; pat down. Spread ice cream evenly over top. Sprinkle remaining cereal mixture over ice cream; pat lightly. Cover and freeze. When ready to serve, remove from freezer and cut into squares. Makes 12 to 15 servings.
Cream the butter and sugar. Beat eggs. Add to butter-sugar mixture. Add milk and mix well. Sift dry ingredients together and add gradually to liquid mixture. Fold in cranberries. Pour batter into a 9-inch square pan. Bake at 400° for 25 minutes or until center springs back when pressed lightly.
Mix jello following box directions, omitting 1/2 cup water. Grind cranberries, grapes, nuts and celery together. Add sugar and mix. Let sit a little while and then add to jello. Pour into fancy dish or mold. Refrigerate.
Combine all ingredients except egg whites. Pour into 2 partially baked pie shells. Bake in 325 degree oven until firm. Top with meringue made from egg whites and brown.
Boil squash and onions 5 minutes. Combine everything except stuffing, butter and cheese. Mix butter and stuffing in bottom of pan. Sprinkle stuffing and cheese on top. Bake at 350° for 25 to 30 minutes.
Dissolve jello in boiling water. Add vinegar and salt. When slightly set, fold in horseradish and whipped cream. Mold and chill.
Mix all ingredient together. Roll in nuts or parsley to garnish. Place on plate in any shape.
Stew squash until done. Add all ingredients, except cheese. Bake in 350° oven until light brown. Remove cover and top with grated cheese and let melt. Serve hot.
Combine green pepper, onion and oil in a 1 to 1 1/2-quart casserole. Cook in microwave on High for 2 minutes or until green pepper and onion are tender. Blend in soup, milk, mushrooms, tuna and peas. Top with Tater Tots. Microwave on High for 10 to 12 minutes. Sprinkle cheese on top of casserole and microwave for 1 to 2 minutes or until melted.
Brown the sausage, drain and pat dry, then add the onion, Rotel tomatoes, black olives and simmer till all the juice is gone, also add a little Tabasco or Crystal hot sauce (to taste), then add cream cheese (cubed) until melted, and serve with corn chips, scoops, crackers, etc. The spicier the sausage and tomatoes, the spicier the dip. Great reheated, too.
Cook and stir onion, garlic and thyme in oil in Dutch oven until onion is tender. Add broth, crushed red pepper, water, potatoes and carrots. Heat to boiling. Reduce heat, cover and simmer for 5 minutes. Add fish and green pepper. Heat to boiling; reduce heat, cover and simmer until fish flakes easily with fork, about 5 minutes.
In a large saucepan, boil new potatoes in water just until tender; drain and keep warm.
Pour 1/4 cup water in small bowl. Sprinkle yeast over it; let set. Pour milk and 3 cups water in large mixing bowl. Stir in sugar and salt. Then stir yeast in 1/4 cup water. Stir sifted flour in bowl until it is the right consistency. Add shortening and stir. Place dough on floured board and knead. Place in greased Dutch oven, turning over so the top is greased. Let rise 1 hour and 45 minutes or until double in bulk. Punch down and rise 1 more hour. Make into biscuits; place in baking pan. Let rise 1 hour or until doubled. Bake in 425° oven until browned. To raise the dough, place dish towel over top of pan. Place it on oven rack with a pan of hot water underneath.
Combine chicken, sausage, onion and celery. Cook until chicken falls off bone. Debone and return to broth (2 to 3 cups). Add margarine, salt, pepper and rice. Cook until rice is plumped. Add cream of chicken soup; simmer for 20 minutes or until thickened.
Cook sugar and butter, stirring constantly. The mixture will separate, when it comes back together stir in slivered almonds. Continue cooking over low heat until candy comes together and is dark brown. Pour into 2 buttered cookie sheets. When hard but still warm, spread with chocolate and sprinkle ground almonds on top.
Sprinkle salt over sliced cucumbers and onions; let stand 2 hours, then drain off water. Combine sugar and vinegar; pour over cucumbers. Let stand 10 minutes; stir and place cucumbers into freezer containers. Keep frozen at least 2 days before eating. Thaw at room temperature, then keep refrigerated. Pickles will keep in the freezer for a year.
Put all ingredients in blender. Blend until creamy and green, then add lots of blue cheese. Then "flash" blend, leaving small chunks of Blue cheese. Yields approximately 2 1/2 cups.
Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes. Do not drain. Process in blender until smooth. Cook broccoli, covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes. Do not drain. Process in blender. Saute onion in margarine until tender. Add flour, salt and pepper. Add milk. Cook, stirring until thickened. Add cauliflower, broccoli and cheese to sauce. Cook and stir until just heated through and cheese is melted.
In a saucepan, bring to boil the sugar and vinegar. In a mixing bowl, beat well the eggs and mustard. Pour hot liquid to egg mixture and beat quickly and rapidly to keep from curdling. Remove potatoes and drain. Add to them the onion, pickles or pickle relish, celery seed and salad dressing. Pour in hot dressing and mix well. Cool before serving or can be eaten hot.
Add chopped RoTel tomatoes with juice to the onion and celery. Add bacon and rice. Mix all with peas. Pour into 4 qt. casserole dish. Bake at 350 degrees for about 30 minutes. Makes 10 to 12 servings.
Cut meat into bite size pieces. Cut off excess fat. Pour soup over meat (do not dilute). Put in covered pan and bake for 5 hours at 225° or put in crock-pot on low for 7 or 8 hours. Can be served over mashed potatoes, rice or noodles.
Cream the margarine and sugar well. Blend in chocolate. Add vanilla. Add eggs one at a time. Beat for 5 minutes after each egg is added. Pour in cooled pie shell. Refrigerate; chill until set (for several hours).
Cook meat in crock-pot. Take out and shred. Put back in crock-pot and add sauce after you make it.
Roll out graham crackers and mix with butter. Line pan with mixture. (Save enough for a thin layer of crumbs on top.) Bake at 350° for 10 minutes. Cool.
Melt cheese and margarine in cooked grits. Add milk, eggs and salt. Bake 30 minutes at 350°. Delicious served with country ham.
Combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoons onto well-greased cookie sheets. Bake at 325° for 15 to 18 minutes, depending on size. Cool on rack. Makes about 3 dozen.
Mix in order given; roll in balls, press down and sprinkle with sugar and bake. Bake at 400° for 8 to 10 minutes.
Mix flour, butter, soda and sugar. In an oblong pan, spread 1/2 of mixture. Pat lightly. Spread pie filling over first layer, then spread remaining mixture over pie filling. Sprinkle with cinnamon and bake at 350° for 1 hour.
Melt butter and pour over oatmeal. Add sugar, flour and baking powder. Add egg, vanilla and pecans. Cover cookie sheet with foil. Drop small amount (1/2 teaspoon) of mixture on cookie sheet, not too close. Bake 10 minutes at 350° (look at in 8 minutes). Let cool on foil. Makes 6 to 7 dozen.
Mix together all ingredients. Store leftovers in tightly sealed glass jar. This jerk seasoning mix will retain pungency for about one month. Makes 5 tablespoons of seasoning at 19 calories per serving.
Boil potatoes in their jackets. Peel and slice. Toss potatoes, onion, celery, eggs, pickles, olives, sugar and salt and pepper. Mix in Miracle Whip. Serves 10.
Mix together the first 5 ingredients and pour into a 9 x 13-inch baking dish. Crush Ritz crackers and place on top. Melt the oleo and pour over crackers. Bake at 350° for 40 minutes.
Combine vegetables in quart jar. Combine remaining ingredients in a separate jar. Shake vinegar to blend. Pour over vegetables 4 hours or overnight. Shake jar several times to coat top of veggies with marinade.
Blend all ingredients except salmon. Add salmon and mix well. Serve on crisp lettuce with wheat crackers.
Heat oven to 400°. Mix margarine, garlic, parsley, onion, salt and pepper. Spoon small amount of margarine mixture into each snail shell; insert snail and top each with remaining margarine mixture. Pour wine into 8 x 8 x 2-inch baking dish or into each section of snail plates; arrange filled shells open end up on dish or plates. Bake until margarine mixture is bubbly, about 10 minutes. Makes 4 to 6 servings.
Dissolve Jell-O in 2 cups boiling water. Add 1/2 cup cold water and stir in 2 packages partially thawed strawberries. Set aside. Cream 3 tablespoons brown sugar and margarine. Stir in pretzels. Press mixture into 9 x 13-inch pan and bake 10 minutes at 350°. Cool. Blend in bowl cream cheese, scant cup sugar and Cool Whip. Spread cheese mixture over cooled pretzel crust. Add strawberry mixture and refrigerate.