HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix egg and milk. Take chilies and gently open. Stuff with cheese. Roll chilies in flour which has been seasoned with salt and pepper. Dip in egg mixture. Roll in flour again. Drop in hot grease; fry until lightly browned.
Mix all ingredients, except nacho chips. Place in crock-pot and cook on low for at least 2 hours. Crush enough nacho chips to mix with chicken mixture to thicken. Dip with nacho chips.
Beat eggs well with sugar. Add oil and beat until smooth. Add other ingredients, alternately, adding the nuts last. Dough will be sticky.
Mix cornstarch and sugar; add cold water. Bring to a boil; turn heat to medium. Boil about 2 minutes, stirring constantly. Remove from heat; stir in Jell-O until dissolved; add cherries. Chill until mixture starts to set, then fold in whipped topping. Pour into shells. Could use peaches with peach Jell-O or strawberries with strawberry Jell-O.
Melt butter or margarine. Add brown sugar and milk; bring mixture to boil and cook for 2 minutes. Remove from heat and cool. Beat in confectioners sugar, vanilla and salt.
Pour potatoes, cereal and pretzels in a large bowl. Combine remaining ingredients and pour over cereal mixture. Stir until evenly coated. Heat in shallow baking pan in slow oven (250°) for 30 minutes, stirring occasionally. Makes about 9 cups.
Cut cabbage in 1/2-inch strips, wash thoroughly. Cut onion and pepper in medium-size slices. Combine water and bacon grease in a large pot; add cabbage, onion and green pepper. Simmer on medium heat for 20 minutes. Add salt, pepper and lemon pepper seasoning to taste. Simmer until tender.
Mix applesauce; heat. Stir in baking soda while hot. Cream butter and sugar	and combine with other ingredients. Add all together and mix	well. Bake at 350° for 30 to 45 minutes. Test for doneness with toothpick.
Boil chicken with onion and celery; save broth. Cool chicken; cut meat off bones in bite-size. Melt butter and add stuffing mix. Combine chicken and celery soup and 2 soup cans broth. Cover bottom of a 9 x 13-inch baking dish with all the stuffing mix. Layer chicken over stuffing. Then pour soup mix over all. Bake at 350° for 30 to 45 minutes until bubbly.
Mash potatoes; add margarine, salts, cream and cream cheese. Put into a large casserole. Refrigerate 2 or 3 hours or overnight. Bake uncovered 30 minutes at 350°.
Brown meat in pan with onion. Add salt, pepper and garlic to taste. Cool meat. Fill the raw noodles. Spread a layer of Ragu sauce on bottom of 9 x 13-inch pan. Lay stuffed noodles on top of sauce. Sprinkle leftover meat, if there is any. Pour rest of Ragu sauce over noodles. Cover with aluminum foil; bake at 350° for 45 minutes, or until noodles are tender. Put cheese on top and bake, uncovered, for 5 to 10 minutes, until cheese melts.
Remove ice cream from freezer to soften. Mix gelatin with boiling water; chill until partially set. Break up angel food cake into 2 inch pieces; put into large mixing bowl. Pour partially set jello over cake. Add frozen, partially thawed, strawberries. Fold in ice cream. Pour into a tube pan and freeze. Slice to serve.
Bring liquid ingredients to a boil or heat in microwave for 2 to 3 minutes. Pour over chips and oats and mix until all chips are melted. Drop onto wax paper and refrigerate. Serve chilled. Keep refrigerated.
Soak chicken breasts in buttermilk for at least 30 minutes. Roll each chicken breast in crushed Bugles and add a dash of salt and pepper. Place in baking dish and bake for 30 to 40 minutes or until browned.
Boil celery in salt water until crisp, about 8 minutes. Drain. Drain water chestnuts and slice. Mix with soup, celery and pimiento. Place in 1-quart casserole. Toss 1/2 cup soft bread crumbs with slivered almonds in 2 tablespoons melted butter. Sprinkle over casserole. Bake at 350° for 35 minutes. Can prepare celery ahead of time, all but baking.
Grease or spray a Bundt pan. Place 1 1/2 dozen Parker House rolls in the pan. Put margarine in a saucepan. Mix 1/3 cup brown sugar and 1 small package butterscotch pudding (not instant). Mix well with the margarine. Heat only until margarine melts. Pour all over frozen rolls in pan while hot, then set some place to rise. When it rises to the top of pan, bake in preheated oven (350°). Bake until light brown. Take out of oven and turn out on a dish. If any syrup runs off, spoon back on. This is delicious hot!!
Preheat oven to 350°. Rub bottom and sides of deep baking dish with garlic. Butter the dish well. Layer 1/2 potatoes, salt and pepper and half of cheese. Repeat layer. Beat egg into milk. Pour over potatoes. Sprinkle with nutmeg and a layer of cheese. Dot with butter. Bake about 1 hour.
Cook sauce over low heat until smooth. Place chocolate bars on a plate; top with a scoop of ice cream and a small ladle of chocolate sauce.
Blend softened cream cheese and milk. Stir in dried beef, onion, green pepper and black pepper; mix well. Stir in sour cream. Spoon in 8-inch pie plate or small shallow baking dish. Sprinkle with chopped pecans. Bake at 350° for 15 minutes. Serve hot with Triscuits crackers.
Pour water in a large bowl and sprinkle yeast over it and stir until it has dissolved. Add oil, salt and custard mix. Add 2 cups flour; beat until smooth. Add more flour until you can handle dough with hands. Knead a few minutes, then knead dough greatly to work out bubbles and shape into rolls. Place in greased pan and let rise 1 to 1 1/2 hours. Bake at 360° for 12 minutes.
Roll chicken in flour. Place in a frying pan in oil to brown. Salt and pepper to taste. Preheat oven to 400°. When chicken is browned, place on a broiler pan in oven and bake for 1 hour or until as crispy and brown as desired.
Mix the first 4 ingredients and pour over the crackers. Mix well and allow to set for at least 1 hour, stirring at least twice.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in egg mix, then in the potato flake mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them, skin side up, in the pan. Bake at 400° for 45 to 50 minutes or until done. (Can remove the skin from chicken before coating.)
Arrange crescent roll triangles in a circle on a cookie sheet or pizza pan with wide bottoms of triangles toward the center and points out. Overlap the crescent dough triangles and leave a hole in the center, so the dough forms a wreath. Mix remaining ingredients to make filling. Spread filling evenly over the inner part of the dough. Fold the points over the filling toward the center of the wreath. Pinch and seal. Bake 25 to 30 minutes at 350°.
Cook and drain sausage. Separate rolls and place on ungreased pizza pan with points toward center. Press edges together, sealing seams, and press one inch up sides.
(Vanilla sugar: Dr. Oetker purchase at Top's or Wegmans.)
Sift 2 cups flour and salt; cut in shortening. Mix egg yolk with milk; stir in flour mixture. Pat 1/2 of dough in pan. Cover with apples. Sprinkle sugar and flour over apples; dot with butter. Roll remaining dough; put on apples. Brush with egg white. Bake in a 9 x 13-inch baking dish for 45 minutes at 375°.
Mix the first 4 ingredients together and set aside. Do the same with	the next 3 ingredients. Layer bean dip, sour cream mixture and avocados in a 9 x 13-inch baking dish. Top with onions, tomatoes,	olives	and cheese. This dip may be served at room temperature or chilled.
Pour water over butter in saucepan. Keep boiling. Add sifted flour and salt all at once. Stir vigorously. Remove from heat. Let cool slightly, just a minute or two. Add 1 egg at a time, beating thoroughly. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 425° for 30 minutes or until beads of moisture no longer appear on surface. Remove and cool completely on wire rack. When puffs are cooled, they will have a hollow pocket in center. Cut cap off and fill with favorite pudding filling. Replace cap and sprinkle with powdered sugar.
Mix all ingredients together in a large mixing bowl with a spoon. Spoon batter into greased and floured 9-inch round pans. Bake at 350° for 25 or 30 minutes; remove from pans and cool completely. Ice with cream cheese frosting.
Brown pie crust. Mix together all of the ingredients, adding pecans last. Pour pie mixture into crust and bake at 350° for 40 to 45 minutes.
Mix salt with water and cover vegetables. Soak 1 hour, then drain. Combine sugar, vinegar, mustard seed, and celery seed and bring to a boil Add squash mixture and cook 5 minutes. Put in jars. Cover with hot liquid. Yields 4 to 6 pints.
Fry hamburg and put in baking dish. Add soups, milk and croutons. Put in oven and bake for 30 minutes to 1 hour at 350°.
Cut the tops off the eggplant and cut them first into thick slices, then into cubes. Fry the garlic gently in the oil in a large skillet. Add the eggplant and cook over moderate heat just until tender.
Cream shortening and sugar. Add egg and carrots. Add sifted flour, baking powder and salt. Bake at 350° for 15 minutes. Frost cookies while still warm with juice of 1 orange and powdered sugar.
Scald milk; pour over sugar, salt and margarine. Let cool to lukewarm. Add yeast to water. When milk cools, add 3 cups flour; mix to a smooth paste. Add eggs; mix well. Add yeast mixture. Again mix well. Add 3 cups flour; mix well (dough will be rather stiff). Flour board well with last cup of flour and turn dough on it. Start kneading with heels of hands, pushing dough over and away from you. Keep adding a little flour as dough starts sticking. Keep kneading until dough is smooth and elastic. Have greased bowl (twice size of dough) ready. Grease top of dough. Cover with cloth or waxed paper. Let rise to double (about 2 hours).
Sift dry ingredients. Stir in buttermilk, oil and egg. Beat until smooth. Drop by teaspoon into hot fat (375°) and fry until golden brown.
Combine margarine, honey, mustard and lemon juice; stir well. Lightly sprinkle chicken with salt and pepper. Place chicken, meaty side down, in a lightly greased pan. Pour honey mixture over chicken, cover and refrigerate 3 to 4 hours.
Melt the margarine; add other ingredients and pour into an unbaked pie shell. Bake 35 to 40 minutes in a 325° oven.
Sift together flour, sugar, salt, baking powder and nutmeg. Combine egg and milk; blend well. Gradually add to dry mixture, stirring constantly; add shortening and orange rind. Beat until smooth and well blended. Drop from teaspoons which have been dipped in hot fat to prevent dough from sticking to spoons, use 1 teaspoon to push dough from the other teaspoon into hot oil. Fry and drain. Dip in Honey Glaze.
In a large skillet, add oil, zucchini, mushrooms, broccoli, green pepper and jalapeno or red Fresno peppers. Saute over medium heat for about 5 minutes or until vegetables are tender. Reduce heat and stir in corn and cumin. Heat for 2 to 3 minutes more. Remove from heat and quickly add in the cheese. Place into the center of tortillas, forming a log shape. Wrap tortillas around vegetable mixture and roll into burrito. Serve with a salsa, serves 2.
Beat cream cheese and butter until fluffy. Add chives, parsley, garlic pepper, dill weed and thyme. Beat well. Cover and chill 3 to 4 hours or overnight. Slightly soften. Reserve 1 tablespoon cheese mixture. Spread cheese mixture over each flour tortilla. Top with meat slices. Cut green onions into pieces at one edge of tortilla. Roll up each tortilla. Use reserved cheese mixture to seal edges of tortilla rolls. Cut rolls into 3/4-inch slices. Arrange on serving plate. May be covered and stored in refrigerator up to 4 hours. Makes 35 appetizers.
Combine the graham cracker crumbs and 1/2 cup butter in a bowl and mix well. Spread and pat into bottom of 9 x 13-inch pan. Combine the sugar and remaining butter in a large bowl. Beat until light. Add eggs, one at a time, beating well after each. Add vanilla. Beat until light and fluffy. Spread carefully over crumbs. Arrange banana slices over butter-sugar mixture. Top with pineapple. Cover with whipped topping. Sprinkle with nuts and garnish with cherries. Keep in refrigerator.
Cream sugar and butter. Add one egg at a time; beat well. Add half milk and flour. Beat well. Add remaining milk, flour, salt and flavoring. Bake about 1 hour at 300°; may take longer. Serve plain or frost with a boiled caramel icing. A wonderful old deep south recipe.
Mix rice, chicken soup, broccoli and onion. Sprinkle with cheese. Bake at 350° for 10 or 15 minutes.
Combine first 5 ingredients in large saucepan. Cook over low heat 10 minutes. Let mixture start to boil before you start timing. Stir constantly. Remove mixture from heat. Add Rice Krispies and pecans and stir well. Shape into 2 logs and roll in coconut on waxed paper. Cool and slice thin.
Melt butter in a 9-inch deep pan. Mix sugar, flour and milk. Mix well. Pour over top of melted butter or margarine. Do not stir. Pour apples over flour mixture. Bake at 350° for 45 minutes.
In a blender, combine lime juice and sugar; whirl until sugar is dissolved. Add sparkling water, lime juice and several tablespoons of pineapple, lime and lemon sherbet. Mix well. Fill chilled glasses 3/4 full of mixture. Add scoops of sherbet and garnish with lime slices and mint leaves.
Mix together ingredients. If too stiff, add a few drops of cold water. Roll out thin on floured cloth. Cut into 2-inch squares and drop into boiling broth. Cook for about 20 to 30 minutes or until tender.
Combine raisins and apple juice, stirring well. Refrigerate several hours or overnight. Cream the shortening. Gradually add sugar, beating well. Add egg, mixing well. Combine 1 2/3 cups flour, soda, salt and spices. Add to creamed mixture alternately with apple butter, beginning and ending with flour mixture. Dredge nuts and raisins in remaining 1/3 cup flour; stir to coat well. Fold into batter. Spoon batter into pan. Grease a 9 x 5 x 3-inch loaf pan. Spoon batter into pan. Bake in a 350° oven for 1 hour to 1 hour and 15 minutes. Cool slightly. Remove from pan and cool. Wrap in foil and keep in refrigerator.
Dissolve jello in hot water. Add cream cheese and Marshmallow Creme. Place over low heat until Creme is melted. Remove and let cool. Add other ingredients. Chill and serve.
Cream eggs and sugar. Set aside. Mix all dry ingredients. Add all ingredients together, except hot water. Mix thoroughly. Beat hot water into mixture at high speed. Bake at 350° for 30 minutes, using cake pans of your choice. Frost after cooled.
Combine all ingredients and mix well. Divide dough in half. Shape into 2 (1 1/2 x 12-inch) rolls. Wrap in waxed paper and chill 1 hour. Cut into 1/4-inch thick slices. Place on greased baking sheet. Bake at 350° for 15 to 18 minutes. Makes about 6 dozen.
Cream eggs and sugar. Add milk. Blend. Sift dry ingredients. Blend together. Add nuts. Bake for 1 hour in a 350° oven. Makes 1 loaf.
Combine margarine, brown sugar, chocolate syrup, water and vanilla extract in one bowl, then process with electric mixer. Add flour, cooking oats, cocoa powder and baking soda and process once again until dough leaves the sides of the bowls.
Pour boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture. Mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into well-greased and floured 9-inch square pan. Bake in preheated oven at 350° for 50 to 55 minutes.
Cut meat into strips 2 to 3 inches long and brown in skillet. Turn occasionally. While meat is browning, dissolve 1 beef cube into boiling water and salt. Add bouillon to meat; over that put carrots and beans. Cook 5 minutes; add celery. Cook 10 to 15 minutes. Measure cornstarch and add cold water and 1 tablespoon soy sauce. Stir until well mixed and smooth. Then stir into meat mixture. Cook for 2 minutes. Serve over cooked rice. Add soy sauce, if desired.
Cut off stem ends of peppers; remove seeds. Boil shells about five minutes in salted water and drain.
Coarsely mash cottage cheese with a fork or hands; drain in a colander at least 10 minutes. Meanwhile, cut a slit down the side of each chili. In a bowl, mix cottage cheese, corn and 1/2 Cheddar cheese. Equally fill chilies with cottage cheese mixture; arrange, side by side, in a lightly oiled, shallow 2 1/2 to 3-quart casserole.
Mix altogether and shape into a ball. Mix 1 teaspoon chili powder and 1 teaspoon paprika together. Roll cheese ball in this mixture.
Cook sugar, water and cornstarch until thick. Add gelatin; let cool slightly. Add berries; pour in baked pie shell and chill.
Cook meat until no longer red. Add onion and bell pepper; saute until clear. In another bowl, add the egg whites slightly beaten together with Mozzarella, parsley and spaghetti sauce. Layer into a large lasagna pan starting with the noodles. Top with the Parmesan cheese and bake at 375° for 1 hour.
Brown the beef and onion in the oil. Add the tomatoes, tomato sauce, parsley, sugar, salt, basil and oregano to the beef. Simmer together 1/2 to 1 hour on low. Oil baking dish. Starting with noodles, arrange as many layers as possible of noodles, sauce, Mozzarella cheese and cottage cheese. End with noodles and sauce. Bake at 350° for 30 minutes.
Pound the meat. Spread with mustard, salt and pepper, one slice of bacon on each and sliced pickles. Roll up and secure with skewers or thread. Brown them with chopped onion. Reduce heat and cover with water or stock. Cover and simmer for about 30 minutes. Take out meat, make gravy with flour and season to taste.
In small bowl, combine water and bouillon cube. Stir until dissolved. Set aside. In a separate bowl, combine soy sauce, ginger and garlic. Add cornstarch, stirring until well blended. Stir aside. Add oil to large skillet and heat until water drop will sizzle in skillet. Add vegetables all at once. Stir until vegetables are coated with oil. Add bouillon mixture. Cover and cook until vegetables are tender (about 5 minutes). Stir mixture 1 to 2 times during cooking. Push vegetables to side of skillet. Add cornstarch mixture to skillet. Cook until sauce is thickened and bubbling. Stir to coat vegetables with sauce.
Preheat oven to 350°. In a large bowl, combine meat, ham, eggs, cheese, nutmeg, salt and pepper; mix well and shape into a roll 4 inches in diameter. Dredge in flour and place in a baking pan with garlic, butter, oil, rosemary and bay leaves. Over medium heat, brown roll on all sides. Finely chop the carrot, celery, onion and parsley; put into pan with meat roll. Dissolve bouillon cubes in hot water and add to pan. Bake for 1 hour and 30 minutes, basting occasionally with pan juices. Serves 6.
Rub clean potatoes with butter. Sprinkle garlic, salt, and pepper all over the surface, roll in foil and seal the ends. Bake at 350 degrees for about 1 hour. Check to see if middle is soft.
Dissolve jello in hot water. Mix in Miracle Whip, cold water, vinegar and salt. Chill until slightly thickened. Beat gelatin until fluffy and add rest of ingredients. Chill until set. Cut into squares and serve.
Mix all ingredients and pour into a 9 x 13-inch oiled pan. Bake for 1 hour and 20 minutes at 350°. May test for doneness with a toothpick.
Chop and brown onion in cooking oil. Chop and melt cheese slowly as not to scorch. Add green chilies and pimentos. Add salt, pepper and paprika. Blend well. If too thick, thin with milk or tomato sauce.
In a large kettle, cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Stir in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
Wash chicken, cook and debone. Mix soups, sour cream and 1 cup of broth and make layer of this with layer of chicken in 9 x 13 inch baking dish. Push chicken down into mixture. Add layer of cheese. Top it off with the stuffing mix and 1 cup broth. Bake at 350 degrees for 30 minutes. Serves 8 to 10.
Toast pecans in butter and salt in oven. Mix rest of ingredients. Place in a buttered 8-inch pie pan (foil or Pyrex). Spread pecans over top. Bake 20 minutes at 350°. Can be made ahead, refrigerated and baked later.
Brown the beef and onion. Add salt. Mix mushroom soup and milk and heat. Place alternate layers of sliced potatoes, beef and soup in a greased baking dish. Cover and bake at 350° for 1 hour. If desired, remove cover and brown.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Cream butter and sugar, using electric mixer. Add eggs, one at a time. Beat after each addition. Sift flour with salt and baking soda. Add flour to butter mixture in 3 batches, alternating with sour cream, mixing well. Blend in vanilla. Pour into prepared pan. Bake until top is light brown and tester inserted near center comes out clean, about 1 1/4 to 1 1/2 hours. Cool completely and remove from pan.
Mix together in plastic bag. Add oyster crackers. Spread on pan and bake in warm oven 15 to 20 minutes.
Mix sugar, margarine, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally until thick, about 12 minutes. Stir in coconut and pecans. Beat until of spreading consistency.
Add bouillon to water and heat. Add potatoes, celery, onions and broccoli; cook until tender. Add soup and cheese; cook on low until cheese melts but doesn't curdle.
Dissolve Jell-O in 1 cup boiling water. Add 1 tray of ice cubes and stir until Jell-O begins to thicken. Remove ice cubes.
Combine all ingredients and pour into buttered baking dish. Cover and refrigerate overnight. Bake at 350°, uncovered, for 1 hour. Especially good to do ahead for Christmas morning breakfast so you don't have to be in the kitchen and miss all the fun!
Brown mushrooms in butter. Add onion and continue to saute until onion looks clear. Add beef broth. Bring to boil. Add barley and boil for 45 minutes. Season to taste with salt and pepper. Add milk or cream. Serves 6.
Beat eggs and add other ingredients. Mix well and pour into unbaked pastry shell. Bake for 45 minutes at 300°. The vinegar does the trick. Then put half the pecans on top of pie before baking.
Combine all ingredients except mushrooms in a quart jar and shake well. Marinate 2 to 3 days, shaking occasionally.
Mix water, sugar and salt well. Add to corn. Put in freezer. To cook, add margarine and cook.
Place all ingredients in blender except lemon juice which is added last. When thoroughly blended, add lemon juice. May be used as is to make lasagna. Also may be added to cooked macaroni instead of regular cheese.
Remove yellow part of lemon peel with a vegetable peeler. Cut peel into strips. In a saucepan, combine peel, milk, sugar and salt. Bring to a boil. Gradually stir in rice. Cover and cook, stirring occasionally, over low heat for 35 to 45 minutes or until rice is tender. Remove lemon peel. Gradually add half of rice mixture to egg yolks. Return all to saucepan. Cook and stir 2 minutes. Pour pudding into a shallow oval dish. Cool. Score top of pudding in a diamond pattern. Sprinkle cinnamon along the cuts. Chill. Serves 8.
Pound each raw chicken breast to flatten. Beat together butter and cheese spread. Add onion, salt and monosodium glutamate. Place a portion of mixture at one end of a chicken piece. Roll up; tuck ends to enclose filling. Fasten with toothpick. Dip each roll in melted butter; coat with cracker crumbs and taco mix. Arrange in microwave dish. Bake on High for 12 minutes, rotating after 5 minutes.
Melt butter in small baking dish. Mix flour, sugar and pineapple. Pour mixture over melted butter. Cover with grated cheese and then cover with crumbled Town House crackers. Bake at 350° until cheese is melted and crackers are toasted.
After meat is cooked, add fajita seasoning. Layer in order given. Bake about 350° until hot. Serve hot.
Place in 4-quart microwave-safe covered casserole dish on High for 10 minutes. Cook 10 minutes longer on low. Let stand covered for 10 minutes.
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet. Cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.