HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine all ingredients except tortilla chips. Heat thoroughly over medium-high heat until cheese is melted and mixture is smooth, stirring frequently. Serve warm with the tortilla chips. Yields 3 cups.
Butter and flour cookie sheet. Chop chocolate. Combine flour, sugar, baking powder and salt. Add almond paste and butter (don't overmix). Add almonds, nuts and chopped chocolate. Mix eggs (save 2 tablespoons). Add vanilla to eggs, then add to previous mixture in a "well" in center of dry mix. Form into a ball.
Sift first 6 ingredients; set aside. Blend oil and sugar. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Slightly melt cream cheese frosting in microwave. Pour 1/2 container over top of cake "to frost".
Brown meat in butter. Add onion and garlic. Stir in tomato paste, water, salt and tomatoes. Cook over low heat for 45 minutes. Cook noodles; rinse and drain. Butter a 13 x 9 x 2-inch baking dish. Line dish with layer of noodles, sauce and cheese, ending with sauce and cheese. Bake in a 375° oven for 30 minutes. Let stand for 10 minutes before cutting. (Serves 8 to 10.)
Melt butter or margarine in saucepan. Remove from heat. Add sugar. Stir well. Do not use electric mixer! Add vanilla. Add eggs, one at a time, beating after each addition. Stir in flour and nuts. Mix thoroughly. Bake in a greased 13 x 9 x 2-inch pan for 18 to 20 minutes. Do not overbake. Cut into squares when cool. Store in airtight container.
Combine ground vegetables and salt. Let stand 3 hours. Drain. Combine remaining ingredients. Bring to a boil. Add vegetables and simmer uncovered 20 minutes. Seal at once. Makes 2 1/2 pints.
In a small bowl, combine soy sauce, chili powder and garlic pepper. Shape ground beef into 4 patties. Brush both sides of patties with soy sauce mixture. Preheat grill or broiler. Grill or broil 4 to 5 minutes per side or until desired doneness. Top each burger with 2 tablespoons cheese and cook until melted. Serve on hamburger buns and top as desired. Serves 4.
Grease lightly a 9 x 12 inch pan. Cover bottom of pan with crumbs. Combine sugar and soft butter. Cream well. Add 2 very well beaten eggs. Mix for at least 10 to 15 minutes. Pour mixture over crumbs. Spread raspberries evenly over mixture. Whip heavy cream, 3 Tablespoons powdered sugar and 1 teaspoon vanilla. Pour over raspberries. Top with remaining crumbs.
Cream shortening, sugar and eggs. In nonsifted flour, add salt and soda and stir to blend. Add blended dry ingredients and mix well. Add maraschino cherries (cut in small pieces). Add the coconut and almond flavoring. Mix well. Drop by teaspoon onto greased baking sheet. Bake at 300° for 12 to 15 minutes or until done.
Mix together in bowl. Pour into a 9 x 12-inch pan. Bake 45 minutes at 350°.
Cook together until boiling. Beat in 1 box powdered sugar until thick. Great on chocolate cake.
Mix first 6 ingredients together until well blended. Then add flour, soda, tartar and salt. When well mixed add oats, rice krispies, coconut and nuts. Roll into 9 dozen 1 inch balls. Press down with bottom of glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Combine flour, soda and sugar, mixing well. Heat margarine, Coca-Cola and cocoa to boiling point. Pour over flour mixture, beating well. Pour into ungreased and floured sheet cake pan. Bake 35 minutes in a 350° oven. Cool slightly.
Mix sour cream and milk together thoroughly. Sift together the dry ingredients; add to the milk mixture. Stir until all is moistened. Bake in a 9 x 13-inch pan at 375° for about 30 minutes.
Blend sour cream, lemon juice, sugar and salt. Stir in remaining ingredients. Pour into paper muffin cups, which have been placed in muffin tins. Freeze. Remove paper cups from tin and store in plastic bag or cover. Remove paper from salad before serving. Let stand 15 minutes before serving. Makes 12 servings.
Boil for 8 to 10 minutes the pasta in large pot with oil and salt. Drain. Steam vegetables for 4 to 6 minutes. Toss olive oil, herbs, salt and pepper with vegetables and pasta. Cover with cheese.
Simmer onion in oil until it turns, then add remaining ingredients (except beans and water) and cook for 15 minutes. Add beans and water. Bake at 300° for 4 hours.
Let butter, margarine and cream cheese get real soft. Mix until well blended. Add sugar until blended. Add baking powder and vanilla extract, making sure all ingredients are mixed well. Add eggs and flour and mix very well. Set oven at 325° and bake until done.
Brown meat; drain. Add tomato sauce and 1/2 cup peppers and 1/2 cup onions. Cook over medium heat 5 minutes. Add beans and 1/4 pound cheese; continue cooking until cheese is melted.	Dip tortillas in hot oil (a few drops of oil for each in a skillet warming on both sides). Fill each tortilla with approximately 1/4 cup meat mixture; roll up.	Please seam side down in 12 x 8 baking dish. Top with remaining meat mixture. Cover and bake at 350° for 20 minutes. Top with remaining cheese and continue baking uncovered 5 minutes. Top with remaining onions, peppers and tomatoes. Can be served with sour cream and lettuce. We also have Spanish rice on the side.
Mix; pour into greased dish. Bake at 375° for 40 minutes.
Mix together sour cream and dressing; add potatoes and eggs. Allow to marinate while preparing rest of ingredients. Fold in cottage cheese, celery, olives, radishes, onions and salt. Pack into ring mold. Chill; unmold onto lettuce. Put vegetable stick relishes in the center.
Mix well. Put into prepared tube pan. Bake at 350° for 1 hour and 10 minutes or until done.
Mix well and place in a 2-quart casserole or 2 smaller baking dishes.
Brown meat in large skillet; drain. Add onion and garlic. Saute until tender, about 3 minutes. Stir in tomatoes, tomato paste, water, oregano and pepper. Cover and simmer for 30 minutes. Layer half the noodles, meat sauce, Mozzarella cheese, Velveeta and Parmesan cheese in an 11 x 7-inch dish. Repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Serves 10 to 12.
Cut uncooked biscuits into quarters. Arrange biscuits in a round cake pan. Combine butter and cheese in saucepan and heat until melted. Pour over biscuits. Heat at 350 for 15 minutes or until cooked and liquid is absorbed.
Cut margarine into flour and salt until looks like small peas. Add enough milk to beaten egg yolk to measure 2/3 cup. Stir into flour mixture until cleans side of bowl. Divide into 2 parts. Roll one part into 10 x 15-inch rectangle. Fold into thirds and place in jelly roll pan. Unfold. Sprinkle crushed Wheaties over pastry.
Chop first 5 ingredients. Put in a large saucepan, add other ingredients and let come to a boil. Boil for 15-20 minutes, stirring occasionally. Put mixture into hot sterilized pint jars and seal.
Toss croutons with melted butter, set aside. Break eggs into a buttered casserole. Sprinkle with pepper. Top with cheese. Arrange ham on top. Place buttered croutons around edge of dish. Bake uncovered at 350 degrees until eggs are done, 15 to 18 minutes. Serves 1 or 2.
Saute chicken in 1 tablespoon oil until done. Add onions and bell pepper. Cook 5 minutes. Add cubed cheese. Soften flour tortillas in oil. Spoon ingredients into tortilla. Roll and fasten with toothpick. Excellent to freeze for use later. Thaw completely, then heat in microwave.
Combine soup, cheese and milk. Beat with rotary beater until smooth. Stir in chicken, chilies, tomato sauce and onion in a 10 x 6 x 1 1/2-inch baking dish. Repeat layers, ending with cheese mixture. Bake, uncovered, at 350° about 30 minutes.
In a medium bowl, mix cheese, sour cream, green chili peppers and taco seasoning mix together. Chill at least 2 hours in the refrigerator before serving. Makes 3 cups or 24 servings.
In container, stir together vinegar, water, sugar and salt. Pare cucumbers thinly. Run sharp tines of a fork lengthwise down the cucumbers to score, slice very thin. Peel onions and slice thin, separate into rings. Add cucumbers and onions to marinate. Cover. Chill at least a couple of hours before serving. Leave vegetables in marinade and use a pierced or slotted serving spoon. Makes 10 to 12 servings.
Make several hours ahead. Wash, hull and drain berries. Can slice if you wish. Mix remaining ingredients. Fold in strawberries. Spoon into dessert dishes or glasses and refrigerate. Makes 4 servings.
In 12-inch skillet, saute oil, onion and garlic. Add all else, except the fish.
Make layers for first 3 ingredients in a 1 1/2-quart casserole. Combine milk, salt, pepper and eggs. Pour over layers. Top with buttered bread crumbs. Bake for 45 minutes at 350°.
Brown ground beef and drain off fat. Place in bottom of a large baking dish or divide into 2 smaller ones if you want to freeze one.
Preheat oven to 350°. Cream butter and sugar. Add beaten eggs. Beat well. Combine and sift flour, soda and baking powder. Fold into batter. Add vanilla. Chill dough for 30 minutes.
Cream shortening and sugar; add eggs and extract. Beat well. Add remaining ingredients. Mix well. Chill for 1 to 2 hours. Shape into 1 1/4-inch balls. Place 2 1/2-inches apart on lightly greased baking sheet. Bake at 375° for 11 to 13 minutes or until lightly browned. Cool 1 minute on pan before removing to a wire rack. Yield: 5 1/2 dozen. Freezes well.
Combine flour, oats, brown sugar, butter and cinnamon. Place half the flour mixture in a 9-inch square pan. Add rhubarb. Combine sugar, cornstarch, water and flavoring. Cook until thick and clear. Pour over rhubarb and cover with remaining flour mixture. Bake at 350° for 1 hour. Serve warm or cold with ice cream.
Cook until thickened. Add lump of butter and let cool. Put in baked 9-inch pie shell. Beat egg whites with 3 tablespoons powdered sugar. Top pie and brown in 350° oven.
Mix yeast and warm milk in bowl. Add 2 cups of flour and beat until smooth. Let rise in warm spot until it has doubled in bulk. Cream Crisco, sugar and salt. Add egg. Add to raised flour and yeast; add remaining flour and beat until smooth. Let rise until it has doubled in bulk. Roll out on floured board and cut. Let stand until it has doubled in size and fry off in Crisco. Makes 24 and they are real good! (Ask my kids.)
Thoroughly mix oleo, sugar, vanilla and peanut butter. Roll into small teaspoon size balls. Melt chocolate chips and paraffin in double boiler. Keep on low heat while dipping balls. Use a toothpick to dip balls. Leave a small space open at top to give the appearance of a buckeye. Put on wax paper to dry and refrigerate.
Cover lettuce and cauliflower with sugar and toss with just enough mayonnaise to coat. Cover overnight in refrigerator and add remaining ingredients. If desired, add frozen peas and let set.
Combine dry ingredients and mix well. Beat in skim milk and softened spread along with the vanilla extract until smooth. Set aside. Combine egg whites with 1/4 cup sugar and beat. Fold egg whites into cake mixture until smooth. Pile into one or two well-greased and floured 9 or 10-inch round baking pans. Bake in a preheated 350° oven for about 1 hour if using one pan, or about 35 to 40 minutes if using two pans. Remove and let cool.
Heat oven to 325°. Butter jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Heat sugar, syrup, butter and salt in three-quart saucepan over medium heat, stirring until sugar dissolves, about five minutes. Remove from heat; stir in cereal and nuts until well coated. Spread in pan. Bake 15 minutes. Cool 10 minutes. Loosen with metal spatula. Let stand one hour. Store in covered container. Makes about 8 cups.
Mix ingredients. Form into rolls or logs. Wrap in waxed paper and place in refrigerator overnight. Slice 1/4-inch thick. Sugar may be sprinkled on top before baking. Keep batter cold between slicings. Bake at 375° for 8 to 10 minutes.
Make it a family project to look up the ingredients. All are found in the Bible (KJV). Cream butter and sugar. Add eggs, one at a time; add honey and beat well. Mix flour, baking powder and salt. Add alternately with milk; stir in raisins, figs and almonds. Bake in 2 greased loaf pans at 350° for 1 hour or until done.
Beat egg whites until stiff. Cream butter and sugar until light and fluffy. Add flour, juice and rind of lemon. Beat egg yolks; add milk. Add beaten egg whites gently to mixture. Pour into unbaked pie crust. Bake at 350° for 30 minutes or until center is almost set. Very good.
Melt butter. Add spices. Coat pecans in mixture. Toast at 375° until brown, about 20 minutes. Shake occasionally during toasting. Drain on paper towels.
Brown hamburger really well and pour off grease. Add tomato sauce and 1 can of water to rinse cans. Add beans and 1/2 can of water to rinse. Stir frequently. More water may be added, if desired. Any seasoning may be added but we love it plain.
Trim crust from bread. Cut bread into 3 strips. Generously spread undiluted soup on each strip. Cut bacon strips in half. Place bread strip on half slice of bacon and roll together. Place rolls on a rack, cookie sheet or broiler pan with sides to catch drippings. Bake in a preheated oven at 300° for 1 hour or until crisp. Makes 30 roll-ups.
Beat the egg whites until they are stiff and stand in peaks. Set aside. Mix the chocolate and almonds. Add the sugar and spices. Blend well. Fold in the stiffly beaten egg whites. Drop by spoonfuls on greased cookie sheets, flatten. Bake in a 350° oven for 5 1/4 minutes.
Melt cheese and butter in heavy saucepan over low heat. Combine with sifted flour. Stir in Rice Krispies. Mix thoroughly. Roll into small balls and pat thin on cookie sheet. Bake at 325° for 15 minutes or less until lightly browned. Makes 75 servings.
Mix the cheese into dough and spoon onto pan. When done, melt butter, chives and garlic salt and brush on top of biscuits.
Make cake mix by package directions and bake. Mix together remaining ingredients and cook until melted. Mix well. Yields filling for 3 layers.
Sift together flour, sugar, salt and cocoa. Make hole in middle of dry ingredients. Drop egg in hole. Add milk, oil, water and soda. Mix gently. Pour into glass loaf pan. Bake at 350° for 30 minutes.
Combine margarine and sugars. Add eggs; beat well. Combine flour and soda. Blend into creamed mixture. Add vanilla. Stir in apples and chips. Pour into a greased 13 x 9-inch baking dish. Bake at 350° for 25 to 30 minutes. Cool completely before cutting into bars.
Mix all the ingredients and make into a roll. Cover with wax and keep in refrigerator until chilled. Then cut into slices and bake in 375° oven for 10 minutes.
Cool eggs. Remove shells and cut into lengthwise halves. Remove yolks; mash with mayonnaise and remaining ingredients. Re-fill egg whites with yolk mixture. Yield: 12 halves.
Put the cold water in a 30-cup electric coffee maker. Place the coffee, cinnamon sticks and cloves into the coffee-maker basket. Prepare coffee according to manufacturer's directions. Makes about 24 (6 ounce) servings.
Dissolve yeast in warm water.	Mix all dry ingredients into shortening; mix. Add dissolved yeast; mix and gradually add buttermilk. Knead	dough thoroughly. Make dough into biscuits by hand or roll on a floured board and cut out. Let rise	for a short time. Bake at 425° for 8 to 10 minutes or until brown.
Shred crabmeat. Cut cheeses in small pieces. Combine in saucepan with butter and Sauterne. Stir over low heat until cheeses melt. Stir in crabmeat and continue cooking until heated through. Pour into chafing dish.
Mix Kool-Aid as directed on package; add pineapple juice and ginger ale. Pour over lime sherbet.
Cook broccoli about 5 minutes. Put in casserole dish. Cut Velveeta cheese into cubes (enough to cover broccoli). Crumble Ritz crackers and melt butter in saucepan. Stir in crackers and mix until coated. Put crackers on top of cheese. Bake in oven at 350° to 400°, until cheese starts to bubble, about 40 minutes.
Mix all and cook 1 hour and 10 minutes at 325° without opening oven door. Cook in Bundt pan that has been greased and floured.
Into an ungreased pan, sift the flour, sugar, soda and cocoa. Make 3 holes in the dry ingredients. Mix together the vanilla, vinegar and oil. Pour this into the holes in equal amounts. Over the whole thing, pour cold water. Stir until well mixed. Bake at 350° for 25 to 30 minutes. When cool, cut into squares and serve.
Brown beef, onion, green pepper and garlic. Stir in tomatoes, paste, chili powder, sugar, salt and oregano. Simmer 45 minutes; add beans.
Place by teaspoonfuls on a baking sheet and bake until golden brown on bottom of cookies. These are very good cookies. They also freeze well.
In a shallow salad bowl or 2-quart baking dish, layer all ingredients in the order given. Cover and chill several hours or overnight. Makes 6 servings.
Dissolve jello in 2 cups of boiling water. Mix sour cream, cranberries and pineapple with its juice. Add to jello. Add rest of ingredients. Pour in a 9 x 13-inch pan or a salad mold.
Cream margarine until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with milk and vanilla. Spoon batter into a well-greased 10-inch tube pan or Bundt pan. Bake at 325° for one hour and 15 minutes or until done. Cool. Spread with a buttercream frosting, dust with powdered sugar or drizzle with melted chocolate.
Melt half of butter; blend in flour until smooth. Gradually add the chicken stock, stirring constantly to the boiling point. Add the pepper, cream, sherry and Swiss cheese. Cook over low heat 10 minutes, stirring frequently. In a skillet, saute mushrooms 5 minutes in remaining butter. Add cooked spaghetti and half the sauce. Mix lightly. Spread in a buttered 1 1/2-quart casserole dish. Mix the chicken with remaining sauce and pour over the spaghetti. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°. Serves 4 to 6.
Fix Stove Top dressing according to directions. Cook broccoli and chicken until almost done. In casserole dish layer broccoli, chicken and dressing. Save some dressing to put over top. Add soup and milk; top with dressing. Bake 30 to 35 minutes, until brown at 350°.
Mix ingredients in a bowl. Drop by spoonfuls into chicken broth. Cook for 10 minutes in a covered pan, then for 10 minutes, uncovered, over medium heat. Watch to make sure it doesn't get dry. Add liquid if needed. Salt and pepper to taste. You can also add parsley flakes (dried) to flavor.
First prepare pan. Use either 1 (10-inch) round or 9-inch square pan. Grease pan, then line completely with wax paper twice. Cut a strip of heavy brown paper 1 inch taller than pan and long enough to go around outside of pan twice. Tie it in place around pan with string. Place double thickness of brown paper or newspaper on cookie sheet.
Place the torn lettuce in a large mixing bowl. Then, in order in layers, add the chopped celery, chopped red onion, chopped green pepper and the peas. Spread evenly with the salad dressing. Sprinkle the sugar over salad dressing. Sprinkle the Parmesan cheese over sugar. Top with crumbled bacon. Cover with Saran Wrap; chill overnight. Serves 12. (Recipe can be cut in half for smaller group.)
Mix ingredients and place in greased muffin pans. Bake at 350° for 30 minutes.
Mix all ingredients. Roll out on floured board and cut out biscuits. Dip each biscuit in butter or pat buttermilk on each. Bake at 425° about 15 minutes or until golden brown.
Drain pineapple. Add enough water to juice to make 1 cup. Bring to boil and stir in jello. Add partially thawed strawberries. Stir until strawberries are thawed. Add pineapple, bananas and pecans. Refrigerate until congealed.
Cook celery in oleo until tender. In separate pan blend cornstarch, chicken stock, soy sauce, sesame seed and garlic salt. Cook until thickened. Combine both mixtures together. Pour over drained green beans and parsley. Heat thoroughly.
In small mixing bowl combine the 1 1/4 cups crushed wafers and melted butter; toss thoroughly. Press mixture into bottom and 1/2 inch up the sides of 1 (9-inch) spring-form pan to form a firm and even crust. Chill about 1 hour or until firm.
Saute mushrooms and shallots in butter, tossing and stirring for 4 to 5 minutes. Stir in flour, blend well and cook for another minute or so. Off heat, stir in broth and cream; return to the heat and stir until sauce thickens. Add tarragon, wine and salt and pepper to taste. Let bubble gently a few minutes until it is the consistency you want. Serve over cooked chicken breasts.
Mix flour, sugar and shortening as pie dough and take out one cup for topping. Add remaining ingredients; sprinkle crumbs on top and pour in 8 x 13-inch pan. Bake at 350° until done.
Dissolve the jello and salt in the boiling water. Add the cold water and chill until slightly thickened. Add the mayonnaise, tuna and celery. Pour into a 6-cup ring mold or any mold. Chill until firm. Serve on crisp greens and a little mayonnaise. Makes about 10 to 12 servings.
Sort and wash beans; place in large Dutch oven. Cover with water, 2-inches above beans. Let soak 8 hours. Drain beans and return to Dutch oven. Add water, chilies, garlic, chili powder and salt to beans. Bring to boil, cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Transfer to serving dish and sprinkle with cheese.
Season chicken (salt and pepper). Place chicken in casserole dish. Mix onion soup mix with juice. Mix cornstarch with 1/4 cup water. Combine liquids and pour over chicken. Cover and bake 1 1/2 hours in 350° oven. (Given to me by my lovely daughter-in-law, Mindy Bess.)
Boil the eggs. Mash eggs while mixing with other ingredients. Do not salt. The salt in the crackers is enough.
Cook sausage until done. Drain. Open 2 cans crescent rolls. Remove from tube in 1 long piece and lay flat on baking pan. Pinch all of the perforations together and flatten. Mix sausage and cream cheese together in a bowl. Spread mixture over crescent rolls. Top with 2 more cans of crescent rolls laid over the top. Bake at 375° until brown. Cool and slice.
Prepare pudding according to directions. Add lemon juice and mix. Stir in fruit.
Mix all together well. Pour into pie shell. Bake at 350° about 30 minutes. Wait 15 minutes before serving.
Cook elbow macaroni until tender. In a 9 x 13-inch baking dish, mix butter and elbow macaroni together. Cut cheese in thick slices and mix with noodles. Add enough milk to cover the cheese and noodles. Add salt and pepper to taste. Bake at 350° for 30 minutes or until slightly brown.
Cook butter, water, brown sugar and vanilla in a saucepan together for 10 minutes. Combine flour, sugar and baking powder and add to wet mixture to make a batter. Mix batter with milk. Add pecans and dates. Top with whipped cream. Pour boiling syrup into 8x8 pan; drop batter by spoonfuls into syrup, Bake 20 minutes at 400 degrees.
Beat eggs and sugar in bowl until light and fluffy. Add baking mix, margarine, vanilla and milk; mix well. Stir in coconut. Pour into two 9-inch pie plates. Bake at 325 degrees until brown. This pie makes it own crust.
Sift dry ingredients together into mixing bowl. Add shortening, 2/3 cup milk and vanilla. Beat vigorously for 2 minutes. Add remaining 1/3 cup milk and unbeaten eggs; beat 2 minutes. Pour into 2 round waxed paper lined 8-inch cake pans. Can also be baked in a 13 x 9-inch cake pan.
Mix first 8 ingredients well. Shape into about 2 1/2 dozen meatballs; coat with flour. Cook bacon until crisp. Brown meatballs in bacon grease; remove from pan.
Melt oleo, milk and caramels. Line bottom of jelly roll pan with Rice Krispies (do not use all of them at once). On top of Rice Krispies, sprinkle on a few marshmallows, then pour on a portion of melted mixture. Repeat layers until all ingredients have been used.
Split chiles, cover the bottom of a baking dish. Sprinkle chiles with the cheese. In mixing bowl, mix eggs and milk, then add remaining, except green onions; mix well and pour over cheese. Top with green onions, bake at 350° for 35 to 40 minutes or until casserole bubbles and puffs up. Casserole may be refrigerated over night before baking. Serve with hot rolls, muffins or fresh fruit.