HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir chicken, green peppers, cream cheese and 1/2 cup salsa into a saucepan on low heat until cream cheese is melted. Spoon 1/3 cup of the chicken mixture onto each tortilla and roll up. Place seam side down, in a greased 12 x 8 baking dish.
Brown ground beef and onion. Drain. Sprinkle meat with salt and pepper. Halve chiles and remove seeds. Place half of the chiles in a 10 x 6 x 1 1/2-inch baking dish; sprinkle with cheese and top with meat mixture. Arrange remaining chiles over meat. Blend eggs, milk, flour, salt and Tabasco; beat until smooth. Pour over chiles. Bake at 350° for 45 to 50 minutes, until knife inserted comes out clean.
Cook sausage in medium skillet; drain well. Add broccoli, cheese, onion, sour cream and pepper. Mix well. Simmer 10 minutes. Separate dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides of rectangles. Spoon meat mixture down center of rectangle. Fold strips over filling. Mix egg with 1 tablespoon of water; brush over dough. Sprinkle with sesame seed. Bake at 375° for 18 to 22 minutes, until deep golden brown.
Roll out thick (1/2 inch). Bake at 400° for 11 minutes or until golden brown. Brush butter on top of biscuits before baking. Yields 15 biscuits.
Core and slice apples. Place in a buttered baking dish and sprinkle with the mixed white sugar and cinnamon. Add water. Blend the flour, brown sugar and butter together until crumbly. Sprinkle over the top of the apples. Bake at 350° until brown, about 50 minutes.
Preheat oven to 350° (325° for glass dish). In bowl combine flour, oats, sugar and butter. Mix well. Reserving 1/2 cup, press remaining oat mixture on bottom of 13 x 9-inch baking pan. Bake 10 minutes. Pour sweetened milk evenly over crust. Sprinkle with nuts and morsels. Top with remaining oat mixture; press down. Bake 25 to 30 minutes or until lightly browned. Cool. Store covered at room temperature.
Heat V-8, tomato sauce and oil to 120°. In large bowl, combine 3 cups of flour with dry yeast, sugar, salt and herbs. Add warmed tomato mixture and garlic. Mix for 3 minutes, scraping sides of bowl frequently. Add 3 to 3 1/2 cups flour and turn out onto well floured board. Continue adding flour, small amounts at a time so dough is not sticky and knead well. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 to 1 1/2 hours. Punch down and let rest 15 minutes. Shape into two loaves; place in greased bread pans and cover loosely.
Combine flour, salt and pepper in a plastic bag. Add chops and shake to coat. Brown chops on both sides in oil in a large skillet. Remove and keep warm. Drain off fat from skillet, leaving brown bits in bottom. Add beer, broth, garlic, caraway seed and mustard. Bring to boiling, stirring and scraping to loosen brown bits. Lower heat, simmer until pan liquid is reduced to 1 cup. Return chops to skillet. Bring to boiling. Cover and lower heat. Simmer, turning once, about 45 minutes, until chops are tender. Serve chops with pan liquid spooned over.
Beat eggs, milk and salt and blend with flour to make a smooth batter. Wipe the rabbit with clean, damp cloth and cut into pieces of the right size for serving. Dip each piece of rabbit into this batter and be sure it's thoroughly coated.
Roll out pie dough. Cut dough to fit each apple. Put 1 tablespoon sugar in center of each apple, along with a dot of margarine and cinnamon. Wrap apple in pie dough. Place in pan big enough to hold 6 apples. Combine water, margarine and sugar in saucepan. Heat until sugar is dissolved. Pour syrup over apples and bake at 425° for 35 to 40 minutes.
Heat oil in skillet. Add onion and green pepper; cook until tender. Add beef. Brown, stirring often. Pour out and save 1/8 cup liquid from tomatoes. Add rest of tomatoes, syrup, salt, pepper, chili powder and bay leaf to meat mixture. Bring to boil, cover and simmer 15 minutes. Blend cornstarch with tomato juice. Stir into meat mixture. Bring to a boil. Add cooked macaroni. Pour into casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Mix all ingredients together and pour into greased casserole dish. Top with cheddar cheese if desired. Bake at 350 degrees for approximately 45 minutes. Makes one large or two small casseroles.
Bring oleo, cocoa and water to a boil. Pour into sugar, salt and flour mixture. Mix well the eggs, sour cream, vanilla and baking soda. Pour into flour mixture and beat. Bake 20 minutes at 400°. Use cookie sheet, greased.
In large pot, boil Portuguese sausage in water and tomato sauce. Dice carrot, celery and potatoes; add to pot. Add kidney beans and	string beans; bring to boil. Boil on medium heat until vegetables are tender. Add cabbage. Cover and simmer for 15 to 20 minutes. Serve hot.
Cook onion in small amount of fat until tender, not brown. Add beef and seasoning; brown lightly. Add green beans, corn and soup. Pour into a 1 1/2-quart casserole. Top with Cheese Spins.
Cut the rabbits like you would a chicken; wash. Dip rabbit in salt, pepper and flour. Fry in skillet until brown on all sides. When well browned on both sides, put the rabbit in a baking dish. Add 1 can of cream of mushroom soup; cook in oven at 350° for 20 minutes. Serve with rice. Serves 4 to 6.
In 2 quart casserole, combine cabbage, salt, milk, onion, butter and nutmeg. Cook, covered, 6 minutes or until almost tender, stirring once. Stir in cheese and let stand 2 minutes before serving. Serves four.
Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer 5 to 7 minutes. Drain, cool with cold water. Peel and devein under cold water.
Mix dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and egg; mix just until moistened. Spoon into greased and floured 9 x 5-inch loaf pan. Bake at 400° for 45 minutes. Cool 5 minutes; remove from pan.
Put raisins in water, boil 1 minute, & cool. Mix sugar, crisco, then put in the eggs. Mix flour, soda, baking powder, salt, cinnamon, nutmeg and nuts separate & put the juice from raisins in your sugar mixture. Then put your raisins in with your flour & nut mix and put in with your sugar, crisco & egg mixture. Drop by tsp. & bake & frost.
Blend cheeses. Mix in package of Ranch Valley dressing. Line a cookie sheet with Saran Wrap. Cover (smear) cookie sheet with mixture. Refrigerate for about 1 hour. Sprinkle ham (and parsley) over cold mixture. Roll up mixture pulling Saran Wrap away. Shape into ball. Press chopped nuts all over the ball. Put cherry on top. Serve with crackers.
Brown meat and add soup. Layer on your plate: Chinese noodles, cooked rice, meat mixture, cheese, pineapple and coconut.
Melt butter. Stir in flour and blend. Add seasonings. Drain and measure bean liquid, adding milk to make 1 1/4 cups. Add to flour mixture. Cook until thickened, stirring constantly. Add vegetables. Pour into 1-quart greased casserole. Border with buttered bread cubes. Bake at 350° for 30 minutes or until cubes are crisp and brown.
Cut coat hanger in center of wire base and then bring ends together. Shape into approximately 10-inch circle; wire ends together with fine wire. Cover circle by winding the 2-inch material using the entire 5 yards to form the base. Then, wrap the foil around the material. The fine wire for putting candy on the wreath should be in about 4 foot lengths or whatever length is convenient to work with. When the preferred length is used, make a loop on the end by bending the end back and then twisting. Place next wire through loop; bend end over and twist, thereby fastening ends.
Preheat oven to 400°. Grease small muffin pans lightly. Combine Bisquick, sugar and cinnamon together in a large bowl. Add applesauce, milk, egg and oil. Beat vigorously 2 minutes by hand. Fill pans 2/3 full. Bake at 400° for 12 minutes. When slightly cooled, brush tops with melted margarine and sprinkle with mixture of cinnamon and sugar.
Preheat the oven to 325°. Butter a 9-inch spring-form pan. In a small bowl, combine the bread crumbs and the Parmesan cheese. Sprinkle the mixture over the bottom and sides of the pan, turning to coat. Refrigerate until set, at least 30 minutes. Fry the bacon in a skillet until it is crisp; drain on paper toweling. Pour off all but about 1 tablespoon of the bacon fat (leaving 1 tablespoon in the pan). Add the onion; cover and cook over low heat until the onion is translucent, about 10 minutes.
Cook spaghetti with 1 teaspoon salt for 5 minutes. Saute chopped onion and pepper; brown meat. Stir in tomatoes, garlic salt, oregano and tomato paste. Cook until well blended. Soften cheeses; add sour cream and grated onion and stir until blended. In a 2-quart casserole dish, put one thin layer of spaghetti; layer 1/2 of sauce mix, all of cream mixture next, and (cheeses), spaghetti layer and sauce on top. Bake, covered, in a 350° oven for 45 minutes.
Combine cocoa, sugar, salt, syrup and cold milk in saucepan. Place over low heat; stir until sugar is dissolved. Cook, without stirring, until a jellied mass is formed when small amount is dropped in cold water. Remove from heat. Stir in vanilla and margarine.
Combine eggs, brown sugar, spice and salt, mixing thoroughly. Add milk and evaporated milk; stir well. Line a 9-inch pie pan with plain pastry; fill with pumpkin mixture. Bake at 450° for 15 minutes, then reduce heat to 325° for 35 minutes.
Mix soup, mayonnaise and lemon juice. Place frozen broccoli in baking dish. Add chicken pieces, soup mixture and cheese. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Dissolve peach flavored gelatin in 1 cup of boiling water. Add cold water. Chill until slightly thickened. Dissolve Raspberry flavor gelatine in remaining 1 cup boiling water. Spoon in ice cream, stirring until melted and smooth. Pour into serving bowl. Chill until set but not firm. Arrange peach slices and raspberries on ice cream mixture in bowl. Add mint leaves, if desired. Spoon peach gelatine over fruit. Chill about 3 hours.
Preheat oven to 350°. In a small saucepan, melt butter; toss with bread crumbs and set aside. Combine soup, crab meat, green peppers, onions, lemon juice and mustard. Pour into 1-quart casserole. Top with reserved crumbs. Bake for 25 minutes. Makes 4 servings.
Dissolve sugar in one quart hot water, then add one quart cold water. Add kool-aid and juice to water and sugar.	Add ginger ale immediately before serving. Yields 5 quarts.
Sift together flour, baking powder, baking soda and salt. In mixing bowl cream oleo and sugar, then add egg and vanilla. Then add sour milk and mashed banana. Add nuts with flour mixture. Mix well. Bake in 350° oven for 30 minutes. Makes 1 dozen cupcakes.
In mixer bowl, mix pudding, sour cream, milk and orange peel until well mixed. Fold in whipped cream. In large clear serving or trifle bowl, layer cake pieces (1/2), strawberries (1/3) and pudding mixture (1/2). Repeat layers. Arrange remaining strawberries on top. Chill 2 hours.
Cook broccoli until bright green. Saute mushrooms in butter. Combine all ingredients and heat over low. (Do not boil.)
Brown beef and onion; drain grease. Add tomato sauce and chili powder. Heat thoroughly. In saucepan, heat soup and milk together.
In a pan over medium heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, nutmeg and mustard; cook until bubbly. Gradually stir in milk; cook, stirring constantly, until thick and smooth. Stir in cheese until it is melted and the sauce is smooth. Stir in asparagus pieces and chicken; remove from heat.
Melt butter. Add onion; saute until clear. Add broccoli; stir thoroughly. Add soup; simmer on low to heat. Add cooked rice and cheese; stir. Put in casserole dish. Bake at 300° for 20 to 30 minutes. Cool until bubbly.
Cut kolbassi into 2-inch pieces and arrange in baking dish. Mix the jelly and chili sauce together and pour over kolbassi. Bake in 350° oven for 1 1/2 hours.
In a shallow pan, combine oil, vinegar, Worcestershire sauce, pepper, bay leaf and parsley. Add fish steaks; cover and refrigerate for at least 3 hours, turning occasionally so that the steaks are well coated. Remove from marinade. Place on a foil covered broiler pan. Baste with marinade. Place broiler pan about 3 inches from heat. Broil about 10 minutes or until fish flakes easily when tested with a fork. Baste with sauce. Yield: 6 servings. Approximate calories/serving: 210.
Mix all ingredients (except beets) in saucepan and boil for 5 minutes. Add drained beets and heat through. Add butter and serve hot.
Beat in bowl with mixer at medium speed until fluffy. At low speed add 2 1/2 cups unsifted flour. Shape mixture into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake in 350° oven for 12 to 15 minutes or until browned. Immediately press nuts or chocolate kisses into cookies. Cool. Store in airtight container. Addictive!
Brown meat in hot Crisco. Add apple, carrot, onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf and thyme. Cover and simmer for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and the cold water; add to beef mixture. Cook and stir until thickened. Stir in Kitchen Bouquet. Serve over
Cook sugar and milk to soft ball stage, about 5 minutes on medium. Remove from heat. Add Marshmallow Creme, peanut butter and vanilla. Stir until smooth. Pour into greased pan and cut into squares.
Cut the chicken into 1/2 to 3/4 inch pieces. Core and seed the tomatoes, then cut into 1/2-inch dice. In a medium mixing bowl, toss together the chicken, tomatoes, Feta cheese and vinaigrette. To serve, separate the romaine lettuce into leaves. Arrange 2 or 3 leaves on each plate. Spoon the chicken salad onto the lettuce.
Cook rice as directed. Saute all ingredients and add!!! Try summer squash, etc. Add soy sauce and cook for 10 minutes.
Brown ground beef. Boil eggs and peel. Then cut eggs into small pieces. Cook corn and drain. (If using kidney beans, cook and drain also.) Crush taco shells. Shred lettuce or cut into small pieces. Then mix all ingredients together and add cheese and salad dressing.
Cover the bottom of a 9 x 13-inch buttered dish with potatoes; bring up along sides. Bake, uncovered, at 400° for 10 minutes. Drain beef and place on potatoes, then broccoli and 1/2 of onions.
Dissolve yeast in warm water, then add remaining ingredients and mix well. Let mixture stand, covered, in refrigerator overnight. Divide dough in half; roll each half at a time into 20-inch circle. Spread 1/4 cup melted butter or margarine over dough. Cut into 16 wedges as though cutting pie. Roll dough pieces, starting with large end. Place in lightly greased 13 x 9 x 2-inch pan. Repeat for second half of dough. Let stand 2 to 4 hours to rise. Bake when doubled in size in 425° oven 10 to 12 minutes. Makes 32 rolls.
Wash chicken and sausage. Cut up sausage in 1 1/2-inch chunks. Arrange chicken and sausage in pan and lightly salt and pepper. Pour salad dressing over top and turn to coat. Let marinate at least 4 hours (this is better if left to marinate at least 12 hours). Grill over medium-high heat until done.
Mix dry mustard and vinegar together and set overnight. In morning, whip the egg whites and sugar in mustard mixture. Put in top of double boiler and cook until thick, stirring occasionally. Put in glass and store in refrigerator. Keeps indefinitely. Excellent over cream cheese, served with Ritz or Town House crackers for a tea.
Mix all jellos in separate bowls. Put lime jello in bottom of large loaf pan and refrigerate until firm. Let lemon jello set until almost firm, then beat with electric mixer until light and fluffy. Mix with drained crushed pineapple, cream cheese and whipped cream. Put on top of lime jello. When firm, pour cooled cherry jello on top. May be used as a salad or a dessert.
Break up bread. Spread in baking dish. Grate cheese over it. Beat eggs; add seasonings and milk. Pour over bread and cheese. Stir. Cover. Let stand in refrigerator at least 3 hours (can leave overnight). Bake uncovered at 325° for 45 minutes.
Place one pepperoni slice in the bottom of each lightly greased miniature muffin pan. Cut remaining pepperoni slices into 48 wedges. Combine spinach and next 8 ingredients. Spoon into muffin cups. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Gently remove to plate. Top each cup with sour cream and pepperoni wedge. Serve warm. Bake ahead and freeze for up to 3 months.
Melt butter. Combine crumbs, 1 cup peanut butter, 10x sugar and butter. Press into greased 9 x 13-inch pan. Melt 1/2 cup chocolate bits and 1/2 cup peanut butter over water. Spread chocolate mixture over other mixture. Refrigerate until firm. Store in fridge, but cut into squares before it gets too hard.
Use Italian dressing to marinate your meats. The longer, the more tender and seasoned your meats. Or, use buttermilk. Example for chicken: Marinate 30 minutes. Place self-rising flour and seasonings of choice in a plastic bag. Take each piece and coat it well with the flour mixture by placing it in the bag one at a time, shaking it until well coated and the frying until meat is done. Either marinade will bring rave reviews of the tenderness and good flavor.
Cook spinach. Drain and save liquid. Melt butter and add flour and onion; cook until soft. Add liquid slowly. Add milk, seasonings and cheese. Add spinach and bread crumbs, if desired. Bake at 350° until bubbly. Serves 6 to 8.
Mix butter with stuffing. Put half of stuffing on the bottom of casserole dish. Mix sour cream, soup and carrots. Put on squash and onions, then top with the rest of the stuffing. Bake at 350° for 45 minutes or until vegetables are tender.
Cream butter and sugar. Add eggs. Mix baking powder with the flour. Add flour mixture, a little at a time, to the butter mixture. Add vanilla. Chill. When dough is firm, roll out on floured paper. Cut out into squares or with a round cookie cutter. Cook at 350° on a greased cookie sheet until brown.
Sift the first 5 ingredients together. Stir in milk and oil. Spread in 9-inch square pan. Sprinkle with mixture of brown sugar and 4 tablespoons of cocoa. Pour hot water over entire batter. Bake at 350° for 45 minutes. May serve with ice cream.
Mix pudding with 5 cups of milk. Beat 2 minutes. Fold in sour cream and 1/2 Cool Whip. In a large dish, layer cookies, 1/2 of pudding mix and 1/2 of bananas. Repeat. Top dessert with other half of Cool Whip.
Cream butter until soft; add vanilla. Add sugar gradually, beating until light and fluffy. Sift flour; measure, then sift again, this time with salt and gradually add to sugar mixture. Add pecans and mix well. Drop by teaspoonful onto greased cookie sheet. Flatten with fork. Bake at 325° for 20 minutes or until lightly browned.
Cream together shortening and sugar; add beaten eggs. Sift flour, baking powder and salt. Add to mixture along with juice. Mix well. Simmer in 9-inch skillet butter and sugar; arrange pineapple slices on top of butter and sugar. Place cherry in center of each slice; pour batter over all. Bake at 350° for 50 minutes. Turn out at once. Have been baking this since 1971.
Brown beef and onions. Add all else and simmer 1/2 to 1 hour or cook all day in crock-pot. Garnish last minute with chopped avocado and sour cream if desired. Can serve with shredded Cheddar and corn chips. Serves 7.
Mix well in a large salad bowl. Pour mayonnaise, vinegar and sugar over salad. Chill for 1 hour or longer. Crumble bacon over top at serving time.
Beat the sugars, butter, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix the flour, oats, baking soda and salt. Stir in chips. Drop dough by tablespoonfuls about 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool 1 minute before removing from cookie sheet. Makes about 2 dozen cookies.
Butter and line a 9 x 13-inch pan with whole crackers. Make pudding with 3 1/2 cups milk. Fold in Cool Whip. Pour 1/2 mixture over crackers. Add another layer of crackers. Pour remaining mix over crackers. Add another layer of crackers and top with chocolate mix. Serves 20.
Preheat oven to 300°. Butter a 9-inch spring pan or tube pan. In a bowl, mix whole wheat flour, flour, wheat germ and soda and set aside. In a bowl, combine eggs and milk. Blend well. Stir in fruits and nuts. Fold dry ingredients into fruit mixture. Pour into prepared pan. Bake for 2 hours or until center springs back. Place pan on a rack and cool before turning out.
Mix all ingredients together until blended. Bake in 3 layers, 25 minutes, at 325°. Cool and frost with Cream Cheese Frosting:
Drain pineapple; reserve 2 tablespoons juice. Toss pineapple, bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients. Add to salad and toss. Serves 4 to 6.
Melt oleo and chocolate over low heat. Stir in sugar, one cup at a time, being sure to blend well. Mixture will be thick and dry. Add salt and stir in milk gradually. Continue to cook 7 to 8 minutes to blend and dissolve sugar. Remove from heat. Add vanilla. Serve over ice cream. Serve hot or cold.
Cook diced potatoes, chopped onion and salt until potatoes are tender. Drain off some liquid, if desired. Add cheese, ham chunks and wieners (meat of choice), if desired. Sprinkle with parsley.
Partially precook bacon. Flatten chicken breasts. Place bacon on each breast and roll up. Secure with toothpick. Place in a baking dish and pour soup and sour cream over chicken. Bake, uncovered, at 325° for 1 1/2 to 1 3/4 hours or until tender. Serves 4 to 6.
Mix all ingredients except oyster crackers; heat well and drizzle over crackers. Cool well and let stand 30 minutes.
Prepare dinner as directed on package except using 1/2 cup milk. Brown meat and drain. Stir in pizza sauce and onion. Heat. Spoon half of dinner into 1 1/2-quart casserole. Top with beef mixture and remaining dinner. Cover and bake at 350° for 25 or 30 minutes or until thoroughly heated. Makes 4 to 6 servings.
Mix all ingredients well. Spread mixture into a 9 x 13-inch casserole dish. Crumble corn flakes and sprinkle on top. Melt butter and pour over mixture. Bake at 350° for 1 hour.
Heat oven to 325°. Grease and flour a 9 x 13-inch pan. Reserve 2 tablespoons cake mix (dry). Beat remaining mix, yogurt, oil, water and eggs in a large bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Mix nuts, brown sugar, cinnamon and reserved cake mix. Pour half of batter into pan. Sprinkle with half of nut mixture. Repeat with remaining batter and nut mixture. Bake for 40 to 45 minutes. Cool. Serve with sweetened whipped cream, if desired.
In large bowl combine the egg, applesauce, bread crumbs, onion, nutmeg, salt and pepper. Add ground beef; mix well. Fold in cheese. Pat into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours or until no pink remains. Drain. Let stand a few minutes before slicing. Yields 8 to 10 servings.
Bake pastries as directed. Prepare pudding. Fill pastries with pudding. Top with sugar free whipped topping. Add cherry on top.
Grease muffin pan. Bake at 425 degrees for 25 minutes. Yield: 12 muffin, can be made using mini muffin pans (24 muffins).
Combine egg yolks, sugar, flour, salt and cream of tartar with 1/4 cup of the 2 cups milk. Heat the other 1 3/4 cup milk; stir in egg mixture. Let boil briefly. Take off heat and add coconut and vanilla. Pour into cooled crust.
In a saucepan combine all ingredients. Stir until thick. Pour over endive that has been washed and broken into small pieces.
Boil Mueller's Italian style lasagne in 4 quarts of rapidly boiling water (add 1 tablespoon salt to water) for 12 minutes. Stir gently. Drain. Add 1 tablespoon olive oil to prevent sticking. Let cool.
Saute pepper and onion in a tablespoon of margarine. Add to other ingredients and mix well. Top with cheese. Microwave for 15 minutes. Cool 5 minutes and serve.
Mix together. Add miniature marshmallows and maraschino cherries, if desired.
Mix margarine, cocoa, sugar and milk in saucepan. Cook over medium-high heat until boiling; boil for 1 minute. Remove from heat. Add peanut butter and vanilla. Stir until melted. Add oatmeal; stir. Drop by teaspoon onto waxed paper. Cool.
Mix all ingredients well. Bake at 350° for 15 to 20 minutes or until good and brown.
Heat lemon 15 to 20 seconds in microwave on High before squeezing (grate before).