HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain; add ground cumin, chili powder, garlic salt, pepper and salt. Add 1/2 tomato sauce, 1/2 chopped chilies and 1/2 can chili to meat mixture. Mix well. Mixture should be thick. Pour half of taco sauce in large dish. Dip a tortilla in sauce. Transfer to 9 x 13-inch baking dish. Spoon in 1 teaspoon sour cream, some cheese and some of the meat mixture and roll with seam-side down. Continue doing this until all tortillas have been used and dish is full. Heat remaining portions of can of chili with tomato sauce added. If you have some mixture remaining also add this to chili. Spoon onto top of enchiladas. Top with shredded cheese and bake 45 minutes, uncovered, in 350° oven.
Pour oil in pan. Add garlic and lightly brown. Add shrimp and cook until translucent. Remove shrimp and discard oil. Add butter and parsley to pan. Add white wine and lemon juice. Add fresh parsley. Reduce liquid and pour over shrimp.
Mix first 5 ingredients thoroughly with a mixer. Pour into a graham cracker crust and bake for 2 1/2 hours at 300°.
Add first 6 ingredients in large pan and cook until potatoes are tender. Add cooked and drained hamburger and salt and pepper to taste. Cook for at least one hour.
Cook pasta; set aside. Drain fruits and save juices (for cooked dressing). Cook sugar, flour, salt, egg and fruit juice until thick. Mix all together with marshmallows and Cool Whip.
Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry cutter or two knives until pieces are size of small pea the shortening. Stir to make a soft dough.
Cream sugar and butter. Add eggs (2 at a time; beat after each addition). Add 1 1/2 cups flour; beat. Add 1/2 cup sour cream; beat. Add the rest of flour and sour cream; beat. Add soda, baking powder and vanilla and beat until well blended. Pour into a greased and floured tube pan. Bake in 325° oven for 1 or 1 1/2 hours. Can use a preheated or cold oven.
Toast walnut halves and almonds with salt in 15 x 10 x 1-inch or 13 x 9-inch pan in 325° oven 10 to 15 minutes until light brown. Remove from pan. Melt butter in pan. Combine egg whites with sugar, vanilla and flour. Fold in toasted nuts. Spread in buttered pan. Bake 30 to 35 minutes. Stir occasionally to break apart until brown. After baking, sprinkle with cinnamon. Serve as cookie or candy.
In skillet, over medium heat, brown and cook onion until done. Pour off drippings. Stir in corn, tomato sauce, rice steak sauce and pepper; set aside. Cut tops off peppers; remove seeds. Spoon meat mixture into peppers; arrange in 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until peppers are done. Makes 6 servings.
Blend and beat cake mix, oil, wine, eggs, pudding and nutmeg for about 5 minutes. Bake in 10-inch greased tube pan at 350 degrees for about 45 mins. or until it springs back when touched lightly. When cool sprinkle with powdered sugar.
Mix the two milks together with mixer. Add the Cool Whip and vanilla. Continue mixing until well blended. Freeze in ice cream freezer.
Preheat oven to 325°. Beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, cinnamon and beat together well. Bake in greased 9 x 13-inch pan at 325° for 55 minutes to an hour.
Grease and flour a 9 x 13-inch pan. Spread coconut and pecans on bottom. Mix cake according to package directions. Pour over pecans and coconut. Melt butter; add cream cheese and powdered sugar. Mix well; then spread over top of cake mixture. (Do not stir into cake.) Bake at 350° for 45 to 50 minutes or until done.
In a large bowl, mash enough berries to equal 3 cups. In saucepan, combine sugar and cornstarch. Stir in mashed berries and water; mix well. Bring to boil, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Chill for 20 minutes. Stir occasionally. Fold in remaining berries. Pile into pie shell and top with whipped topping.
Combine vegetables and salt (1 tablespoon). Let stand 1 hour in ice water. Drain thoroughly. Combine vinegar, sugar and spices in a saucepan. Bring to boil; add vegetables and bring to a boil again. Remove from heat. Put into hot, sterilized jars and seal. Makes 4 to 5 pints.
In saucepan, put sugars, salt, milk, oleo and marshmallow creme. Bring to a full boil over moderate heat, stirring constantly. Boil for 5 minutes (soft ball stage). Remove from heat. Add vanilla, chocolate chips and nuts. Beat until glossy; pour into 9 x 13-inch pan sprayed with Pam. Cool and cut into squares, before it is completely cool.
In blender, blend green chilies, olives and onion. Mix all ingredients, except tortillas, in a bowl. Spread thin layer of mixture on each tortilla. Roll each tortilla and wrap in plastic wrap. Refrigerate for several hours. Slice and serve as an appetizer.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
In microwave bowl add half of cheese, then Ro-Tel. Microwave in 20 second increments to make sure cheese does not burn and stir with each check. Keep adding cheese until cheese is at desired dipping stage, then dip is done.
Partially cook and drain vegetables. Add margarine and soup. Pour into a buttered casserole. Cover with slices of Velveeta cheese. Cover cheese with croutons. Bake at 325° for 30 minutes.
In bowl, stir together the soy sauce, oil, wine, sugar, curry powder and pepper flakes. Add pork and toss to coat well. Cover and refrigerate for at least 2 hours, tossing occasionally. Prepare a fire in a grill. Position the oiled grill rack 4 to 6-inches above fire.
In a 9 x 13-inch pan, alternate layers of zucchini, onion, tomatoes and green pepper. Top this with the cheese slices. Cover with bread cubes and drizzle with the melted butter. Cover and bake in a 350° oven for 45 minutes; uncover and bake 15 minutes longer.
Combine all ingredients, except margarine or butter and bread. Melt butter in skillet on medium heat. Dip bread in egg mixture, covering both sides. Cook until golden brown. If desired, sprinkle with powdered sugar and syrup.
Mix all ingredients well. Bake in an unbaked pie shell for 35 to 40 minutes at 350° or until slightly brown. Makes 2 pies.
Wash, peel and slice roots. Prepare like carrots, cooking in small amount of water and seasoned with salt and pepper. Drain and add small amount of butter.
Saute onion and celery in butter. Add soup, milk, water chestnuts and 1/3 jar of Cheez Whiz; blend. Stir in thawed and drained broccoli and rice. Pour into lightly buttered 2-quart casserole dish. Bake at 350° for 30 to 40 minutes. Soften remaining Cheez Whiz by warming over double boiler. Spread over casserole. Bake 5 minutes longer.
Mix warm milk, yeast, sugar, shortening and 4 cups of flour. Should be like pancake mix. Let rise 2 hours.
Melt caramels and 1/3 cup evaporated milk. Keep warm. Mix cake mix, 1/3 cup evaporated milk and melted butter in large bowl. Form into ball; split in half. Spread 1/2 in greased and lightly floured (with cocoa) 9 x 13-inch pan. Bake at 350° for 10 minutes.
Combine 2 cups flour, salt, yeast and sugar. Add water, milk and oil and beat for 2 minutes. Add enough flour to make kneadable dough and knead for 10 minutes. Let rise 1 to 1 1/2 hours. Punch down. Divide into loaves. Let rise until no more than doubled. Bake in 375° oven for 30 to 35 minutes.
Cook and drain rotini noodles. Brown and drain hamburger meat. Add Italian seasoning, dried onion, pepperoni, and pizza sauce. Layer in pans (2 8x8 square pans). Pour spaghetti sauce in bottom of pans. Add noodles and hamburger mixture and then the mozzarella cheese.
Blend all ingredients except nuts. Refrigerate-overnight best. Shape mixture into ball and roll over chopped nuts, covering ball completely. Serve with crackers.
Cook macaroni as directed on package. Cook chicken and remove from broth. Debone chicken and dice. Return chicken to broth and add tomatoes, onions, celery and macaroni. Bring to a boil; stir well. Add salt and pepper. Pour into a 2-quart baking dish. Add milk. Bake in 350° oven for 35 to 40 minutes.
Brown sausage, crumbled. Drain on paper towel. Mix all other ingredients. Add sausage. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Cut into squares. Can be prepared 24 hours in advance. Keep in refrigerator.
Use juice from pineapple and beets to make 1 cup of liquid. To make Jell-O, use 1 cup boiling water and the cup of juice. Add beets, pineapple and nuts after Jell-O begins to thicken. Serve with sour cream.
Mix biscuit mix, sugar and milk together. Pour in pan sprayed with Pam nonstick spray. Add pie filling. Bake at 350° for 45 minutes.
Butter or spray Pam on cookie sheet. In a deep microwave dish, stir together sugar and syrup. Cook on High (in microwave) 4 minutes. Add peanuts and stir. Cook on High 2 minutes. Add vanilla and butter; stir. Cook on High 2 minutes. Stir in soda. Pour onto cookie sheet. Break up when cooled.
Mix and put into 9 x 13-inch pan. Top generously with Mozzarella cheese and thin slices pepperoni. Bake at 325° for 30 to 50 minutes. This freezes well. Can also be made in microwave.
Brown rice and onion in margarine; put in baking dish. Pour bouillon and water over rice and add Italian seasoning. Cover and bake 1 hour at 350°. Very good with meat.
Mix all ingredients. Pat into loaf pan. Bake at 350° for 1 hour.
Mix two parts Wicker's with one part dressing. Place deer in a Ziploc bag and cover with marinade. Remove excess air from bag and seal. Allow meat to marinate in refrigerator 6 to 8 hours, flipping bag over half way through time. Remove meat from marinade and wrap bacon around meat. Secure with toothpicks. Cook on smoker according to smoker's directions. This tastes best if not overcooked. Remove at 130° to 140° for medium rare. (I use a digital meat thermometer.)
Combine flour, sugar, baking powder, eggs, butter, milk, salt and vanilla. Beat well, then stir in blueberries. Pour batter into a 13 x 9-inch pan. Bake at 350° for about 30 minutes or until finished.
In a large bowl, sift sugar and flour. In heavy pan, combine butter, shortening, and coffee or water. Add remaining ingredients and heat to boiling. Use a wooden spoon. Pour in well greased pan, 17 1/2 x 11-inches. Bake at 400° for 20 minutes. While brownies are baking, make the frosting.
Combine all ingredients. Put in 9 x 13-inch pan. Bake at 400° for 30 minutes.
In heavy saucepan, over medium heat, combine first 4 ingredients. Bring to a boil and boil 2 minutes. Remove from heat and add peanut butter, vanilla and oats. Mix well. Drop by teaspoon onto waxed paper. Cool completely and store in tins, separated by paper doilies.
Combine oatmeal, butter, salt, brown sugar, and corn syrup. Mix well. Place in greased and floured 9 x 13-inch pan. Bake 12 minutes at 425°. Don't over bake. Over hot water melt chocolate chips and peanut butter. Pour over baked layer. Cut into bars when cool.
Sprinkle dry Jell-O over cottage cheese and mix well. Add orange and pineapple. Fold in whipped topping. Cover and refrigerate for 4 hours.
Mix ingredients together 1 day before use so flavors can blend together. This is wonderful for the holidays.
Melt margarine; add sugar, eggs and vanilla. Stir. Add dry ingredients. Stir. Add chocolate chips. Stir. Bake at 350° for 20 to 25 minutes.
Mix cream cheese and vanilla. Then add to the Jell-O and water mixture prepared according to directions on Jell-O box. Fold in whipped Pet milk. Pour cheesecake mixture into graham cracker crust and chill in refrigerator.
Cut off top of pumpernickel bread. Pull out pieces of bread until only the shell is remaining. Leave pieces out a few hours until they get crusty. Combine cheeses, beer and garlic. Blend with mixer. Fill shell with mixture and surround with bread pieces.
Combine all ingredients and pour into three round cake pans. Bake at 350° for 25 to 30 minutes.
Butter well a 9-inch pie pan or casserole dish. Line pan with bread, butter side down, cutting strips to fit around the sides. Brush bread surface with beaten egg white and sprinkle with dry bread crumbs. Drain tomatoes from the juice. Lay tomatoes on crumbs. Sprinkle with the salt, pepper, sugar and onions. Sprinkle evenly with grated cheese. Beat eggs with milk and pour over all. Bake at 350° for 30 minutes.
Melt butter in baking dish (I use a 9-inch pie pan). Mix sugar, flour, milk, baking powder and salt. Pour into baking dish. Top with fruit, do not stir. Sprinkle top with spice and a little sugar. Bake at 350° for approximately 45 minutes.
Lightly grease a baking sheet. Preheat oven to 375°. Sift all dry ingredients into a large bowl. Rub the butter into flour mixture. Then add enough buttermilk to make a soft dough. Knead lightly until smooth and transfer to the baking sheet. Shape into a large round about 2 inches thick. Using a floured handle of a wooden spoon, form a large cross on top. Bake for 40 to 50 minutes at 375° until risen and firm. Cool for 5 minutes before transferring to wire rack to cool. Makes one 2-pound loaf.
Mix the cream cheese, sour cream, sugar and vanilla together. In another bowl, mix the brown sugar and pecans. Wash, drain and dry the grapes. Add the cream cheese mixture to the grapes and blend well. Sprinkle brown sugar and nut mixture over the top, but DO NOT STIR. Refrigerate overnight and stir together just before serving.
Mix together. Chill several hours. Serve on cocktail rye or toasted white bread and cut off crusts; cut toast diagonally into fourths.
Remove husks and silks from corn. Combine butter and remaining ingredients. Spread on corn. Wrap each ear in heavy-duty plastic wrap and place on a microwave-safe plate. Microwave at High 10 to 13 minutes, rearranging once. Yields 4 servings.
In a small saucepan, bring sugar and water to a full boil, stirring constantly. Stir in lemon juice and refrigerate until cold. In a large mixer bowl, gradually whisk lemon syrup into cream. Stir in vanilla. Beat at medium speed until stiff. (Lemon syrup and vanilla may be folded into small carton of Cool Whip.) Fold in orange marmalade.
Beat eggs in large mixing bowl until lemon-colored. Add oranges. Sift flour, sugar, soda and salt together. Add to orange mixture. Beat for 4 minutes at low speed of electric mixer or until tiny flakes of oranges are showing.
Mix milk, water, Eagle Brand milk and pudding mix. Mix well and then fold in Cool Whip (saving enough to cover top). Using a large dish, put a layer of wafers and a layer of bananas; pour filling over this and continue until all ingredients are used. Cover top with Cool Whip and sprinkle graham cracker crumbs on top. Keep in refrigerator.
After frying tomatoes, add butter to last pan. Add 3 or 4 slices of tomatoes. Fry, but not very brown. Mash. Add a little more butter. Add about half as much flour as butter. Brown a little. Add milk to right consistency. Add a little sugar, salt and pepper to taste. Bring to boil; serve over bread. Makes one serving.
In a bowl, mix first 7 ingredients. Place about 1 teaspoon of meat mixture in the center of the wonton skin, fold over, bring the two corners around in shape of wonton and press corners of the wrapper together (seal with the egg yolk and water mixture). Fry in hot oil for 3 to 5 minutes. Drain on paper towel. Serve with "Sweet and Sour Sauce".
Over medium heat in hot butter/margarine, cook chicken 10 minutes or until browned on both sides. Stir in remaining ingredients. Heat to a boil. Reduce heat. Cover and simmer 10 minutes or until tender (chicken and broccoli); stir occasionally.
In a medium saucepan, combine the cocoa, water, honey, sugar, orange peel and cinnamon. Cook and stir over medium heat about 2 minutes, or until smooth. Gradually stir in milk; heat just until simmering. Do not boil. Remove from heat; stir in vanilla. Pour into 6 cups. Serve with cinnamon stick stirrers, if desired. Makes 4 cups, 6 servings.
Heat oven to 350°. Mix crumbs, margarine and sugar; press onto bottom and up sides of 9-inch pie plate. Bake 8 minutes. Cool.
Brown hamburger with salt and pepper; drain fat. Add chopped olives and garlic salt. Spread on flour tortillas. Add lettuce and tomato. Roll and place in shallow pan. Top with Longhorn cheese and Mozzarella cheese. Pour enchilada sauce and spaghetti sauce over and bake at 350° for 20 to 25 minutes.
Thaw spinach and squeeze dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Serve with crackers or fresh vegetables. Makes 3 cups.
Cook onions in butter over low heat for 30 minutes. Stir occasionally. Add consomme and Worcestershire sauce; heat to boil. Reduce heat and simmer for 30 minutes. Put in individual bowls and top with croutons, Parmesan cheese and Mozzarella cheese. Place under broiler until cheese is melted.
Layer all ingredients in order listed in baking pan. Bake at 325° for 1 hour.
Mix, form into balls and slightly flatten with a glass. Bake at 325° for 20 to 25 minutes. Shake in powdered sugar.
Cut each slice of bread into fine strips and toast strips in pan at 200° for 1 hour. Mix peanut butter and oil over low heat. Dip strips into peanut mixture. Roll them in corn flake crumbs. Place on wax paper. Makes 60 sticks. Freezes well.
Combine sugar, syrup, water and vinegar. Heat to boiling and add cream of tartar. Boil to soft crack stage (275° to 280°). Remove from heat and add butter, soda and vanilla. Pour over popcorn and form into balls. Food coloring may be added, a few drops with vanilla.
Preheat oven to 350. In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least one hour. Shape into 1-inch balls. Roll in sugar. Place on ungreased baking pan. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. Cool, store tightly covered at room temperature.
Sift sugar, flour and salt together into double boiler. Add butter and hot water, stirring well. Add the juice from the lemon and grated rind from the lemon. Cool until thickened. Just before you take off the heat put in beaten egg yolks. Mix well. Pour into baked pie shell in 9-inch pie pan.
Spray bottom of glass baking dish with oil. Line bottom of dish with slices of dried beef. Roll each chicken breast and wrap a strip of bacon around the breast; fasten with a toothpick. Place on the dried beef. Mix together the sour cream and undiluted soup. Place evenly over chicken; cover and bake at 300° for 2 hours. Remove cover and bake an additional hour. Serve hot with rice. Serves 4 to 6.
Using paring knife, remove spiny needles from cactus pads. Slice into 1/2-inch wide strips. Wash thoroughly and drain. Mix flour, salt and pepper; set aside. Blend milk and eggs well. In another bowl, mix crumbs, crackers, chili powder, cayenne and salt. Dredge cactus in seasoned flour, then place in egg-milk mixture, then in seasoned crumbs. Heat oil to 350°. Fry pads in batches 1 to 2 minutes until golden brown. Makes about 40 strips.
Brown patties. Place in 9 x 13-inch casserole dish with a slice of Mozzarella cheese on each patty. In skillet heat tomatoes and oregano. Pour hot over meat and cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Serve with cooked spaghetti tossed with butter.
Combine wine and oil in large bowl. Season to taste with salt, pepper and thyme. Place chicken in mixture for at least one hour. Remove chicken from marinade, reserving marinade. Broil chicken on both sides in oven or on barbecue grill for 35 to 40 minutes. Meanwhile, combine 2 tablespoons of reserved marinade, dry mustard and honey. When chicken is just done, brush with honey-mustard sauce and serve. Makes 4 to 6 servings.
Cut tops off peppers. Remove stems and seeds. Wash and drain. Combine meat, onions, salt, pepper, boiled rice, egg and 1/2 can tomato soup; mix well. Stuff peppers with this mixture. Place stuffed peppers in covered saucepan. Add rest of tomato soup with enough water to have 1 1/2-inches in the pan. Simmer 30 minutes or until meat is cooked.
Combine Mozzarella cheese, Ricotta, 2 tablespoons Parmesan cheese, eggs, butter and salt. Stuff into cooked shells. Pour a thin layer of tomato sauce in a shallow baking dish and put manicotti on top. Spoon rest of tomato sauce and sprinkle with Parmesan cheese. Bake at 375° for 20 minutes. Serves 6.
Boil, debone and cut up chicken. Boil spaghetti in broth from chicken, then drain. Mix all other ingredients and melt in double boiler or microwave. Stir in chicken, spaghetti, salt and pepper to taste. Bake in 350° oven for 30 minutes or until bubbly.
Mix pudding as directed on box. Next, line a bowl with a layer of vanilla wafers, then put a layer of banana slices. Spoon in a layer of pudding. Repeat until ingredients are all used up. Refrigerate for 4 to 6 hours.
Mix sugar and butter with fingers. Add milk, cinnamon oil and food coloring; mix well. Form into balls about the size of marbles and flatten the bottom to make pumpkins. Use toothpicks to draw lines for sides and a clove as the stem.
Mix the flour and sugar and set aside. In a large pan, mix and melt the oleo, oil, water and cocoa. Add the eggs, vanilla, salt, buttermilk and soda. Add the dry ingredients. Bake on cookie sheet at 400° for 20 minutes.
Bake potatoes. Slice in half lengthwise. Scoop potatoes out of skins and place in large mixing bowl. Add margarine, milk and sour cream. Add salt and pepper. Mix with electric mixer until smooth. Put potato mixture back in skins. Sprinkle with Cheddar cheese. Reheat in 350° oven for 20 minutes. Freezes well.
Pour liquids all together. Slice lemons, oranges and limes. Add to punch. Add all other ingredients. Let set a while.
Mix eggs and sugar. Add vanilla and nutmeg. Stir into the milk. Serves 4.
Cut avocado into pieces; add pineapple. Mix vinegar, oil, water and sugar. Add to avocado and pineapple. Toss well. Makes 4 servings.
Mix all ingredients well. Pour into ungreased baking dish. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Pie makes own crust and cuts like pie.
Add all ingredients except corn flakes. Mix well and roll in small logs. Roll in crushed corn flakes and cut in small pieces.
Mix all ingredients together and put in small baking dish. Bake at 350° for 15 to 20 minutes or until browned.
Mix salad dressing, mustard and pepper in a large bowl. Add remaining ingredients. Mix lightly. Refrigerate. Makes 12 servings.
Mix all ingredients. Spread in greased baking dish. Bake in 350° oven for 40 minutes. Let stand 30 minutes before serving.
Place sugar, milk and corn syrup in bowl and stir until mixed thoroughly. Use as is for outlining. Thin with additional corn syrup for coating or filling large areas. This icing is great for painting on Christmas cookies.
Melt oleo in frying pan. Slice zucchini, squash, onion and mushrooms. Saute until tender. Add Worcestershire sauce and pepper.
That's all folks! Mix well with wire beater and pour into gallon freezer. Freeze until firm.
Cook ground beef until golden brown with onion and pepper. Drain well. Pour into a slow cooker. Add 5 cans of beans with juice. Put in barbecue sauce and salt; cook slow for 2 hours.
Cook the rice in the water for 15 minutes and rinse. Mix the cooked rice with the other ingredients and bake in oven for 20 minutes at 350°. Enjoy!
Trim all fat from steak. Slice into very thin strips. Marinate in mixture of soy sauce, water, sesame oil, white pepper and cornstarch for at least 1 hour before using. Add 1 teaspoon of vegetable oil to a hot wok; add onion and steak. Stir until cooked through, then remove. Add another teaspoon of vegetable oil to wok. Brown rice, then add beaten eggs, stirring constantly. Stir in peas, tomatoes, onion and steak. Stir in ketchup and salt. (Add another dash of sesame oil, if desired.) Serve immediately.
Dissolve jello in boiling water. Add marshmallows and cream cheese and stir until slightly melted. Add oranges and pineapple with syrup. Chill until partially set. Then fold in Cool Whip until small, then pour in mold or dish. Refrigerate until set.
Mix all together (tube pan). Bake at 350° for 1 hour or until done.