HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, sour cream, 1/4 cup green onions, green chilies and salt. Reserve 3/4 cup sauce. Mix remaining sauce with turkey and 1/2 cup cheese. Lightly fry tortillas in heated oil, one at a time. While still hot, fill each tortilla with 1/8 of turkey mixture. Roll; place seam side down in baking dish. Combine reserved sauce with milk; pour over rolled tortillas. Bake, covered, in a 350° oven for 30 minutes. Sprinkle with remaining onions and cheese. Makes 4 servings.
Cook small beets until tender. Cold dip and slip skins. Make a pickling syrup of remaining ingredients. Cover beets with mixture and simmer 15 minutes. Seal in clean jars.
Blend peach skins in blender. Cook with sugar; cook in crock-pot for a day. Freeze in small jars or cans.
Mix the sugar, water, and corn syrup together. Bring to a boil. Stir constantly. Boil for 5 minutes Remove from heat and add maple flavoring.
Brown meat and onion together and drain. Place in a 2 1/2-quart casserole. Layer remaining ingredients in order. Bake at 350° for 35 to 45 minutes or until golden brown.
Bring water and margarine to a boil. Add flour, stirring constantly until it forms a ball. Remove from heat and stir in eggs. Spread on a cookie sheet that was greased. Bake at 400° for 35 to 40 minutes. Cool away from heat. Mix cream cheese, pudding and milk, then spread on pastry shell. Refrigerate for 2 hours, then spread Cool Whip on top and drizzle with Hershey's syrup. Must be refrigerated.
Cook broccoli. Melt butter; use half to put with crumbled Ritz crackers. Put cooked broccoli in casserole dish; pour melted butter, next put cheese on top, then add crumbled crackers. Bake at 350° for 30 minutes.
Sift together the flour, sugar, soda and cinnamon. Set aside. In a saucepan, place the water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla. Add to chocolate batter. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake in 400° oven for 20 minutes. Start Chocolate Icing about 5 minutes before cake is done and frost cake in pan (batter will be thin).
Mix cream cheese, powered sugar, Cool Whip together. Make pudding. When thick, fold into Cool Whip mixture. Put mixture in pan and top with Oreo crumbs and chill overnight.
Wash and slice squash in thin slices. Peel onions real thin and add to squash. Cover onions and squash with water and salt; let stand 2 hours. Drain. Add celery salt, turmeric and mustard seed. Bring to boil. Heat 5 minutes. Pack in jars. Process 15 minutes in a boiling water bath.
Grease cookie sheet. On it arrange pecans flat side down into groups of 4. Place 1 caramel on each cluster of pecans. Heat in slow oven (325°) until caramels soften, about 4 to 8 minutes. Watch carefully. Remove from oven. With buttered spatula, flatten caramels over pecans. Cool slightly; remove from cookie sheet to waxed paper. Swirl melted chocolate on top. Makes 36 Snappers.
Preheat oven to 325°. Cook roast until tender; cool. Shred beef and place in saucepan. Add sugar, broth, prepared mustard, catsup, liquid smoke and Worcestershire. Bring to a boil, stirring constantly. Serve warm on buns. Melt cheese over beef, if desired.
Combine ingredients except vanilla in top of double boiler. Add 1/3 cup cold water. Beat well, then cook over rapidly boiling water, beating constantly, until mixture holds peaks when beater is raised, about 7 minutes. Remove from heat; add vanilla and beat until spreading consistency, about 2 minutes. Spread on cake. Good on all cakes and jelly rolls.
Layer ham in pan. Layer cheese on top of ham. Layer bread cubes on top. Sprinkle on mustard. Sprinkle on flour. In separate bowl mix milk and eggs. Pour over top of layered mixture. Refrigerate overnight. Bake in 350° oven until golden brown 30 to 45 minutes.
Make sure the pita is split in half. Then spread 2 to 3 tablespoons spaghetti sauce on it. Top with sprouts, mushrooms, onions and peppers to taste. Put in 350° oven for 15 minutes or until heated through. Enjoy!
Boil chorizo. While chorizo is cooking, remove stems from mushrooms. Set aside caps. Mince stems; set aside. Once chorizo is cooked remove skin and mince. In skillet, saute in a little of the butter the onions and garlic. Add minced mushrooms stems and chorizo. Cook for a few minutes. Add parsley and wine. Cook for a few minutes. Add bread crumbs until forms stuffing.
Combine flour, brown sugar, oatmeal and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup crumb mixture with yams (drained) and cranberries. Place in 1 1/2-quart casserole. Top with remaining crumbs Bake at 350° for 25 minutes. Sprinkle with miniature marshmallows. Return to oven until lightly browned. Makes 6 servings. Good with turkey or ham.
Press crescent roll dough into 13 x 9-inch pan coated with nonstick spray. Bake at 375° for 11 to 13 minutes or until brown. Cool.
Put all ingredients into a classroom. Mix well, blending marvelous personalities. Add 3 cups reading, 2 cups Math, 1 cup each: Religion, Social Studies, Science, Health and Handwriting. Add 1/2 cup each: Art, P.E., Music, Computers and Learning Center. Bring to a boil; turn off heat and let cool. Next, add 3 tablespoons free time, 4 tablespoons outside play, 3 teaspoons parties and 2 teaspoons field trips and some wonderful class books written and illustrated by the McCartney Kids. Put in a 22 x 22 casserole dish and bake for 180 days at full steam. Sprinkle with laughter and fun. Serve warm with a pinch of discipline and gallons of love!
Cook hamburger meat until brown. Drain it. Put it into a casserole dish and add the hominy, cream of chicken and chili beans mixed in the hamburger meat. Sprinkle the cheese over the top of this and add Fritos on top of the cheese; bake at 350° until cheese is melted. Happy eating.
Cut bread in 1-inch slices and toast at 325° for 10 minutes. Cook onions and sugar 10 minutes in butter; stir in flour. Add water, wine and broth; heat to boiling. Reduce to low and simmer 10 minutes. Put in ovenproof bowls. Place bread slices and cheese on each. Bake at 425° for 10 minutes or until cheese is melted.
Mix ingredients by spoon only, not electric mixer. Bake at 350° for 45 minutes. Serve with whipped cream.
In a mixing bowl, stir together flour, baking powder and salt. Cut in shortening well. Gradually add water, stirring with fork until it becomes crumbly. On a lightly floured board, knead dough for a few minutes or until it is smooth. Divide dough in half. Cover and let rise for 15 minutes. Roll half the dough into a 12 1/2 x 10-inch rectangle. Using a fluted pastry wheel, cut 2 1/2 inch squares from each half. Don't reuse leftover dough. Fry squares in hot oil for 35 seconds on each side. Drain on paper towels. Sprinkle powdered sugar and drizzle honey on top. Serve while warm.
Mix shortening, sugars, vanilla, water and eggs together with mixer at low speed. Add remaining ingredients and mix well. Bake at 350° for 8 to 10 minutes.
Thaw potatoes. Mix soup, sour cream, butter, onions and salt with potatoes. Top with cheese. Makes 8 to 10 servings. Bake at 350° for 50 to 60 minutes.
Pour peas into a wire strainer and run hot water over them to thaw; drain well. Combine in a bowl the peas, water chestnuts, celery, carrots and green onions. Mix together the salad oil, vinegar, soy sauce, sugar, paprika, mustard, the 1/2 teaspoon salt and garlic. Beat to blend and pour over pea combination. Mix well and cover. Chill for 30 minutes to an hour. Shortly before serving, drain off any extra marinade. Mix mayonnaise into salad; add salt and pepper to taste. Arrange on salad leaves, garnish with bacon bits.
Use a 9 x 13-inch pan. Make graham cracker crust as shown on box. Mix 1 box vanilla instant pudding with can of pineapple (do not drain pineapple). Mix 1 box of vanilla instant pudding with large Cool Whip. Layer bananas, pineapple mixture, then Cool Whip mixture. It will be 2 layers of each. Decorate with cherries and chocolate syrup or nuts or graham cracker crumbs (leftover from crust). Chill. Bananas should be dipped in lemon juice to keep from getting browned.
Heat oven to 425°. Melt margarine in 9 x 13-inch pan or 10 x 15 pan in the oven. Mix Bisquick, paprika, salt and pepper. Coat chicken; place skin side down on hot pan. Bake 35 minutes; turn chicken. Bake 15 minutes longer or until juices run clear.
Stem large mushrooms. Chop stems with chopped onion, celery salt and some bread crumbs. Spoon back into mushrooms. Drizzle with melted margarine. Bake at 375° for 30 to 35 minutes.
Combine filling ingredients in order given. Pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes or until a knife inserted near center comes out clean.
Cook on top of stove. Use deep skillet. Use fresh sweet potatoes, sliced longways several times. Put in skillet; add just enough water to cover. Add salt, sugar, raisins and oleo or butter. Cook until done. Add cornstarch mixed with water. Add vanilla. Stir with fork lightly. Let cook a minute. You can add juice of an orange.
Combine and blend 30 seconds in blender. Serves 4 (8 ounce) glasses.
Melt the butterscotch morsels over low heat, stirring to keep from burning. When melted, stir in peanuts and noodles. Drop by spoonfuls onto waxed paper; cool.
Bring first 3 ingredients to a boil. Remove from heat. Pour milk mixture through a wire-mesh strainer into a small bowl, reserving the hot milk. Melt butter in large skillet over low heat. Add flour gradually. Cook, whisking constantly, 1 minute. Gradually whisk in hot milk and cook over medium heat until thick and bubbly. Whisk in whipping cream and remaining ingredients. Use immediately.
Heat oven to 350°. Spray casserole dish with vegetable cooking spray. Combine soup, milk, pimientos and pepper. In the casserole dish, layer half of each: cubed Spam, onions, combined soup mixture, peas, potatoes; repeat layers. Cover. Bake 60 minutes or until potatoes are tender. Combine bread crumbs and parsley. Sprinkle over casserole. Bake, covered, 15 minutes longer. Let stand 10 minutes before serving. Serves 6.
Beat eggs; add sugar and mix well. Sift flour, soda, spices and salt and add to egg mixture. Dust fruit and nuts with flour and fold into batter. Steam 3 hours and serve with hard sauce. Tin cans are good to steam in, then when you want to serve, remove bottom from can and push pudding out.
Prepare the dressing by combining the sour cream, mayo, parsley, dill and salt and pepper to taste. Rinse the peas in hot tap water until defrosted; drain and chill. Cook the bacon and chop up. Mix all together with onions. Serve on a lettuce bed.
Brown ground beef in skillet with onion. Add chili and tomato soup. Simmer until well blended. Line a casserole dish with corn chips. Pour beef mixture over them. Top with corn chip crumbs and then cheese. Bake at 400° until the cheese melts.
Preheat oven to 200°. Line baking sheet with parchment paper. In a medium bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff, shiny peaks form. Fold in M&M's bits. Spoon 12 (2 to 2 1/2-inch wide) mounds onto prepared baking sheet. Garnish with M&M's bits, if desired, dotting tops. Bake 2 hours until dry and crisp. Turn off oven; let cool in oven 2 hours. Makes 12 meringues.
Drain artichokes and chop. Mix them and place in greased 9 x 9-inch baking dish. Scatter chilies on top. Spread with mayonnaise. Sprinkle cheese on top. Bake at 350° for 15 minutes. Serve with tortilla chips.
Mix the pudding mix with a little of the milk by hand. Stir in rest of milk, then beat 5 minutes with mixer. Add sugar, cream and vanilla; beat with mixer 3 minutes or longer. Pour into container to refrigerate. Makes 1 gallon.
Beat eggs until foamy. Beat in sugar. Place peach halves in bottom of crust and pour egg mixture over peaches. Bake at 350° for 45 minutes or until peaches are tender.
Combine all ingredients, stirring until blended. Yields 1 1/2 cups.
Mix ingredients. Make into 2 patties. Place in skillet with 1 teaspoon oil. Brown on both sides. Simmer on stove for 30 minutes. Drain off fat. Add to the rest of tomato soup 1 teaspoon of mustard and finish can with water. Pour over patties and simmer for 10 minutes.
Combine all ingredients, except apples, pineapple and nuts. Cook until thickened and let cool. When cool, pour over apples, pineapple and nuts. Mix well.
Dissolve sugar in hot water. Mix everything but ginger ale. Add this when ready to serve. Put crushed ice in punch bowl. Serves 50.
In 13 x 9-inch glass pan, place 8 slices bread, buttered side down. Spread mushrooms, green pepper, cheese and bacon on top. Place 8 more slices bread, buttered side up. To eggs, add milk, salt and dry mustard. Pour over casserole and let set in refrigerator overnight. Bake at 350° for 1 hour.
Mix together. Bake 20 to 25 minutes at 400°. Let set for 5 minutes. Makes 12.
Grease bottom of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside. In large bowl mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, margarine, egg product, vanilla and lemon peel; stir into flour mixture just until moistened. Stir in cranberries; spread in prepared pan. Bake at 350° for 60 to 70 minutes or until done.
Wash and cut potatoes into 1-inch pieces. Place in large saucepan and add cold water to cover. Cover with lid and bring to a boil; cook 10 minutes. Add garlic cloves and continue to boil 5 minutes. Remove 5 tablespoons cooking water, reserve and drain potatoes. Pass them through potato ricer or food mill. Whisk in reserved water. Add salt and pepper to taste. Yields 2 servings.
Mix container of cottage cheese with dry jello. Add miniature marshmallows, pineapple and Cool Whip. Mix. Garnish top with sliced or whole strawberries. Serves 12.
Mix both ingredients together and chill. Sprinkle some fresh parsley on top. Great with vegetables or fat-free chips. Good snack when on a diet.
Cook pie shells according to directions. Cook broccoli. Brown meat. In pot, combine meat, broccoli, soup, cheese, dash of garlic, salt and pepper. Pour into 2 cool pie shells. Top with cheese and put in oven for 15 to 20 minutes at 350°.
Mix first 5 ingredients in bowl. Mix next 4 ingredients into a separate bowl. Add the 2 bowls together and roll out on wax paper which has been sprinkled with flour. Roll about 1-inch thick. Cut into circles of 1 1/2 to 2 inches. Put on an ungreased cookie sheet. Bake at 375° for 5 to 6 minutes. Cool and ice.
Slice cookie roll, placing pieces close together on an ungreased pizza pan. Bake cookie 10 to 12 minutes or until slightly brown. Mix cream cheese and powdered sugar together, then spread on cookie. Place sliced fruit of your choice in design on cream cheese. Heat orange marmalade in small saucepan, then brush over fruits and edges of cookie as a glaze.
Beat sugar and eggs together. Add milk, bread and vanilla. Pour mixture into a greased baking dish. Sprinkle raisins on top. Bake at 350° for 35 to 40 minutes, until thickened.
Cut an "X" on bottom of tomatoes and drop in pot of boiling water. When the "X" starts to split, remove and drop tomatoes in cold water to stop cooking. Slip the skin and core tomatoes.
Drain kraut; place in bowl. Add remaining ingredients. Stir well. Store, covered, in refrigerator for at least 24 hours before serving.
Preheat oven to 325°. Cream butter and sugar; add eggs and beat to mix. Stir in remaining ingredients. Pour into unbaked 9-inch shell. Bake about one hour or until knife blade inserted in center comes out clean. Serve warm or cold.
Brown the ground beef; cut up the onion and add to ground beef. Add the 2 cans of tomatoes; add the jar of mushrooms. Add the macaroni and cook this mixture until macaroni is done. Add garlic salt, corn and beans. Simmer for about 15 minutes.
In a 9 x 13-inch baking dish, slice Twinkies in half lengthwise and place filling side up in pan. Slice enough cakes to completely cover bottom of dish. Layer banana slices over cakes. Spread pineapple over bananas. Pour pudding over pineapple (make sure pudding is soft set). Smooth Cool Whip over the pudding and sprinkle pecans over the top. Refrigerate until ready to serve. Then spoon out and swear you slaved for hours!!
Brown ribs quickly in hot oil. Mix remaining ingredients; put ribs in baking dish. Pour sauce over them. Bake at 350° for 1 hour. Can be cooked on grill. Use sauce for basting.
Salt and pepper chicken and brown in oil. Push aside chicken; add onion, garlic and mushrooms. Cook and stir a few minutes. Mix tomato paste with remaining ingredients and pour over chicken; stir well. Cover and simmer until tender. Uncover and cook until sauce thickens. Serve over rice.
Cook raisins in water until all moisture has evaporated. Mix all ingredients well and bake in 9 x 13-inch greased and floured pan at 350° for 30 to 35 minutes or until done.
Add margarine to drained spinach. Add remaining ingredients and mix well. If mixture is too loose, add 2 tablespoons matzoh meal. Pour into greased pan. Bake at 350° to 375° for 30 to 45 minutes.
Spray pizza pan with Pam. Mix cake mix, egg and margarine with fork. Put mixture onto pizza pan sprayed with Pam. Bake in preheated 350° oven for 10 to 12 minutes until lightly browned.
Grease a 9 x 13-inch baking dish. Break broccoli into bite-size flowerets (not that much stem) and distribute evenly over bottom of dish. Lay chicken breasts close together on top of broccoli.
After potatoes have cooled off, slice with skins into 9 x 13-inch baking dish. Melt the Velveeta with the Ro-Tel, onion and margarine in the microwave. When melted, pour over potatoes. Bake at 350° until bubbly.
Slice a thin slab off each side of baked potato. Slice the slabs like thin French fries. The remaining block can be cut in half, then quarters and eighths. Cut to size of small French fries. Put 2 cups water in bowl and add sugar. Soak French fry size potatoes for 1 hour or more. Pour off water and place potatoes in a flat baking dish. Melt butter or margarine in a small pan. Add chives, parsley and garlic powder. Mix and pour over potatoes; cook in a 350° oven for 30 minutes or until done. Leave skin on potatoes.
Drain cherry juice into saucepan. Add sugar, cornstarch, butter, salt, almond flavoring and color. Cook, stirring constantly, until thick and clear. Remove from heat, stir in cherries. Pour into unbaked pie crust and top with ventilated top crust. Bake 10 minutes in a 425° oven, then at 375° for 25 to 35 minutes or until golden brown. I always use 1/2 teaspoon almond extract. I think it tastes more like fresh cherries.
Combine cake mix, eggs, oil and Seven-Up and mix well. Add nuts and coconut. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Saute sliced onion in 2 tablespoons of margarine or butter. Peel potatoes and cut thin. Butter 1 1/2-quart baking dish. Arrange 1 layer or half of amount of potatoes. Spread onion and anchovy fillets over and top with remaining potatoes. Sprinkle juice from anchovy can over potatoes and dot with remaining margarine or butter. Add half and half and cover with aluminum foil.
Prepare chocolate crumb crust and set aside. Break bar into sections. Melt with milk and marshmallows in top of double boiler over hot water. Stir constantly until smooth. Cool to room temperature.
Rub the breast with the cut lemon. Squeeze the juice out as you rub. Sprinkle salt and pepper over the chicken; coat with flour. Heat butter in skillet; brown chicken breasts in butter. Mix the soup, sherry and cheese; pour over browned chicken. Simmer for about 1 hour. Remove chicken to warm serving platter; spoon gravy over chicken. Garnish with parsley. Serves 4.
Preheat the oven at 450°. Combine the soup mix, the potatoes and the onion in a large bowl. Stir gently, so that the vegetables are well coated with the soup mix. Place the vegetables in a shallow baking dish that has been well coated with the spray. Bake for 40 to 45 minutes, stirring occasionally until the vegetables are tender and browned. Makes 4 servings, 1 fat gram per serving.
Preheat the oven to 400°. Grease an 8-inch square baking pan. In a large bowl, combine all the dry ingredients. Beat together the egg, milk and butter. Add the egg mixture, corn and sour cream to the dry ingredients. Stir just until blended. Do not overmix. Pour into the greased pan. Bake 20 to 25 minutes or until golden brown and a toothpick comes out clean.
Put spareribs on a baking sheet. Slice meat between bones once almost through thickness. Make sauce by crushing and blending garlic with naam yu sauce, sugar, salt and soy sauce and 5-Spice powder. Rub sauce well into both surfaces and cracks of meat. Bake spareribs in hot oven for 20 minutes on each side. Allow meat to attain rich reddish brown color. When done, divide spareribs with knife. Serve hot.
Combine flour, baking powder, sugar and butter and mix thoroughly. Add egg and milk and blend well. Press dough lightly into a greased square pan. Cover with sliced fruit. Sprinkle with cinnamon and sugar. Bake at 350° for 45 minutes.
Sift and mix all ingredients. Store in an airtight container in cool, dry place. Mix 1/3 cup mix with 2/3 cup hot water.
Mix all together and chill; serve with your favorite cut up fruit: cantaloupe, honeydew, strawberries, bananas, pineapple (fresh), apples, pears or grapes. Serves 20 to 25.
Wash mushrooms; remove stems and set aside caps. Brown onion and garlic in olive oil. Finely chop mushroom stems. Add to onion and garlic and brown over low heat. Combine onion, stems, egg, bread crumbs, cheese and parsley and mix. Stuff mushroom caps with mixture. Place mushrooms in baking dish or pan with soy sauce and water on bottom, cover with foil and bake at 350° for 10 to 15 minutes. Uncover and continue baking until golden brown.
Blend dressing, cream cheese and deviled ham. Stir in other ingredients. Roll in crushed peanuts. Makes one large or two small cheese balls.
Mix all ingredients in a bowl. Batter will be stiff and pour into a greased pan. Bake 25 to 30 minutes at 375°.
Arrange in layers in order listed using dressing between. Top with cheese and bacon bits. Keep refrigerated.
Melt chocolate and oleo together and cool. Add flour to eggs and sugar mixture, then the chocolate, oleo, vanilla and nuts. Bake in a 9 x 13 x 2-inch pan at 350° for 15 to 20 minutes.
Remove bone and black skin from salmon. Put 4 cups of water in a large skillet. Add all the ingredients and cook until onions are tender. In a small bowl, stir 3/4 cup flour into enough water to dissolve (stir until all lumps are out) and pour into skillet to thicken hash. Cook a few minutes and stir to desired thickness. Serve hot with biscuits.
Bring to boil or until meat is tender. Thirty minutes before serving, cut up small head cabbage. Turn up to medium or medium-high until cabbage is tender.
In deep bowl, layer lettuce, onion, peas and cauliflower. Repeat layers 3 or 4 times. Spread Ranch dressing or mayonnaise evenly over top layer. Sprinkle with cheese and bacon bits. Best if made the night before.
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add uncooked pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.
Roast pecans in microwave on a large glass plate on high for 8 minutes; stir and rearrange at 2 minute intervals. Set aside. In an 8 cup measure, melt margarine on high for 1 minute. To margarine, add brown sugar and condensed milk. Microwave on high for 7 minutes stirring at 2 minute intervals. Beat until stiff. Add vanilla and pecans. Spread in a greased 8 inch pan. Chill until firm. Cut into squares.
Sift flour and salt. Cut in shortening. Mix egg and milk; stir until well blended. Knead lightly about 30 seconds on floured cloth. Roll out very thin and cut into strips and allow to dry on board 30 to 40 minutes. After cooked chicken is removed, drop dumplings one at a time in broth. If broth does not cover dumplings add a little milk. Cover and let simmer 20 minutes. After 10 minutes cooking, place cooked chicken on top to reheat. Replace cover and continue cooking 10 minutes longer.
Brown hamburger, using heavy skillet. Add onion and simmer until onion is barely tender. Add remaining ingredients and mix well. Pour into 2 quart casserole and bake at 325° for 35 minutes.