HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook beef and onions until meat is brown; drain off fat. Stir in tomatoes, enchilada sauce, cumin, salt, pepper and chili pepper. Cover and simmer 5 minutes. Pour half of the meat sauce into a large, flat baking pan. Spread tortilla with cream cheese and fold over and arrange on meat mixture. Pour remaining meat mixture over this. Top with grated Monterey Jack cheese. Bake at 350° for 15 minutes or until hot through.
Pinch up the angel food cake in a pan. Mix jello up and pour over the cake. Mash cake down so it soaks up in cake. Put in freezer until jello gels.
Cook tortillas in butter until golden brown; set aside. Add onion; cook until tender. Drain tomatoes, reserving liquid. Add liquid to onion in skillet. Cover and cook on high for 3 minutes, stirring frequently. Stir in tomatoes, meat and green pepper; heat through. Reduce heat to low. Add tortillas and beaten eggs. Cover and cook 4 to 6 minutes, or until eggs are set. Sprinkle with cheese; cover 1 minute until cheese melts. Makes 4 to 6 servings.
Combine all ingredients and mix well. Pour into buttered baking dish and bake at 425° for about 25 minutes or until done. This is a wonderful recipe. It is particularly good with chicken, pork and any vegetable.
Cook noodles in salted water until almost done (firm to the bite). Drain and transfer to a buttered 1 1/2-quart baking dish. Toss with half butter, salt and pepper. Stir in cottage cheese and sour cream; dot with remaining butter. Bake at 350° for 20 minutes or until top is golden brown. Serves 4 to 6 as a main dish. This recipe will not work with low-fat ingredients!
Form ham into a ball and mold cream cheese around it and then roll in Cheddar cheese.
Fill glass or container with melting caps. Heat in microwave for 30 seconds. Stir until melted. Continue every 30 seconds until completely melted. Dip a pretzel rod into the chocolate and let excess drip off into cup. Place on wax paper to dry. Before they are completely dry, sprinkle with candy sprinkles.
Trim fat from pork. Cut pork crosswise into 4 slices. Place each slice between 2 sheets of waxed paper. Using the flat side of a meat mallet, pound lightly to 1/4-inch thickness. Spray a cold medium skillet with nonstick coating. Preheat skillet.
Cook chicken and shred. Cook Rice-A-Roni per package directions. Add onion to rice while browning. Mix chicken, soups, pimento and cooked Rice-A-Roni. Mix well. Pour in 9 x 13 baking dish. Cook at 350° after topping with cheese and Ritz crackers. Cook until cheese bubbles.
Stir over low heat the margarine, egg yolks and sugar in a skillet. Cook for 5 minutes. Do not let it bubble or boil. Add dates and pecans. Cook 5 minutes longer. Remove from heat and add Rice Krispies. Shape into balls and roll in coconut or powdered sugar.
Combine flour, baking powder and salt. Add shortening and milk; blend lightly. Drop by spoonfuls on cooked macaroni or Chinese noodles. Sprinkle with paprika.
Mix all together. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Boil noodles in salted water until tender. Brown in heavy skillet the ground beef, onion, garlic and pepper, then add chili powder, salt and pepper. Line large greased casserole with half the noodles. On top of the noodles, pour meat mixture. Cover with corn and half cheese. Add last half of noodles. Over this pour diluted soup on top; pour Ro-Tel. Bake 1 1/2 to 2 hours at 250°, covered. Sprinkle remaining cheese on top. Can be frozen.
Mash bananas. Add sugar; mix well. Sift together the flour and soda. Add flour and egg alternately to the banana mixture. Add melted butter and nuts. Pour into greased loaf pan; bake at 350° for 1 hour.
In a large bowl, blend together eggnog, maple syrup and orange bitters. Pour into chilled punch bowl. Serve with dollops of whipped cream and nutmeg.
Heat oven to 350°. Spray a 9-inch deep pie pan. Beat everything together for 2 minutes. Bake 50 minutes or until center puffs up. (Check with knife.) Makes its own crust.
Mix all filling ingredients; place stacked sheets of phyllo on flat surface and cover with plastic. Wrap to keep from drying out. Place 1 phyllo sheet on work surface. Lightly coat with butter flavored nonstick coating spray. Top with another sheet. Cut lengthwise in three 4-inch wide strips. Move strips apart. Mound 1 heaping teaspoonful filling at one end about 1 inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip as you would a flag. Repeat with the rest of filling and phyllo. Heat oven to 400°; lightly coat cookie sheet. Bake 15 to 17 minutes. Arrange turnovers seam side down. Spray tops lightly with coating spray and top with cinnamon sugar.
In medium saucepan, mix crumbs, margarine, sugar and milk; bring to a boil. Boil 5 minutes, stirring constantly. Layer a third of the crackers in ungreased 9 x 13-inch pan. Pour half the boiled mixture on top. Put a second layer of crackers on top with remaining mixture. Top with remaining third of crackers. Melt chocolate and butterscotch chips with peanut butter. Spread over crackers. Cool and cut. Makes 2 to 3 dozen bars.
Cook squash until tender. Combine with chopped onion. Add grated carrot, sour cream, melted margarine and soup. Top with stuffing mix. Bake in uncovered casserole dish at 350° for 20 to 30 minutes.
In small kettle, cut up haddock. Cook until tender in 1/2 cup water; lay aside. In large iron or heavy kettle, cut up onion, celery and potatoes. Cook until tender in 2 cups water (salted). When tender, put in cooked fish. Add salt, pepper, milk and butter. Put on low flame until well heated. Do not bring to a boil.
Preheat oven to 350°. Lightly butter one 9 x 13 inch baking dish. In a cup, combine salad dressing mix, water and lemon juice. Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushroom over the salmon. Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
Stir together oats, margarine and brown sugar. Press mixture (reserve 1/4 cup for topping) into a 13 x 9-inch pan. Arrange bananas over crust. Slice ice cream into 1/2-inch slices. Place over bananas. Sprinkle walnuts over ice cream. Freeze until firm.
Melt first 3 ingredients until smooth. Add peanuts and stir into melted chips. Dollop by tablespoonfuls onto wax paper and chill until firm.
Cook and stir beef. Add onion in a heavy 3-quart saucepan until meat loses red color. Stir in seasoning. Pour in 3 cans of tomato sauce and water. Bring to boil. Break uncooked spaghetti in half. Sprinkle in a little at a time, stirring into the sauce. Cover tightly and simmer for 25 to 30 minutes over low heat. Stir in Cheddar cheese until cheese is melted.
Parboil squash until tender. Saute onion, celery and pepper in oleo. Add squash to this. Add eggs and cream of celery soup. Mix with cracker crumbs. Place in casserole and bake at 350° for 25 minutes, then add grated cheese on top and return to oven for 8 minutes longer.
Bring syrup and sugar to a boil on low heat. Add peanut butter; stir until peanut butter melts. Pour over Rice Krispies in large bowl; mix well. Pour into 9 x 13-inch pan and pat down firmly.
Cream shortening, sugar, eggs and vanilla. Add dry ingredients. Chill dough. Roll out and cut into shapes with cookie cutter. Bake at 375° for 8 to 10 minutes.
Crumble angel food cake in bottom of 13 x 9-inch cake pan. Then top with instant pudding as directed on box. Add strawberries and glaze and place on top of pudding. Top with Cool Whip.
Bring a large pot of water to a boil. Blanch spinach by dropping in water for 45 seconds. Drain spinach; chop and set aside.
Heat oven to 350°. Place cake mix in large bowl. Using pastry blender or fork, cut in 1/4 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 15 x 10-inch jelly roll pan. Top with pecans. In large saucepan, combine brown sugar, sugar, 1 cup butter and honey. Bring to a full boil over medium heat, stirring constantly. Boil 3 minutes; remove from heat. Stir in whipping cream until well blended. Pour evenly over pecans. Bake at 350° for 17 to 22 minutes or until entire surface is bubbly. Cool completely. Cut into squares or bars. Makes 48 bars.
Mix and put in casserole. Bake at 350° for 2 1/2 to 3 hours. Stir occasionally. Serve over rice or noodles.
Combine all ingredients in a blender or food processor. Blend until smooth. Makes 1 serving.
Whip the cream cheese until smooth then add the milk a little at a time until all the milk has been added. Add pudding and beat until mixture thickens.
Scrub potatoes. Cook in boiling salted water 15 to 20 minutes. Drain. Peel if desired. Melt butter in saucepan. Stir in parsley and lemon juice. Pour over hot potatoes. Serves 4 to 6.
Boil potatoes, then drain and mix all the other ingredients in a serving bowl until all is coated. Chill and serve.
Crush bananas and add sugar, shortening and eggs. Mix well. Add flour, salt, soda and baking powder. Mix well. Add nuts last (stirred in a little flour to keep separated in batter).
Combine ingredients. Pour into well-greased mini muffin tins, filling 1/2 full. Bake at 325° for 15 minutes.
Combine all. Cook for 35 to 40 minutes. Seal in hot jars.
Flour chicken thighs. Brown in small amount of oleo and oil. Arrange in casserole. In same pan saute onions and celery. Sprinkle over chicken the onions and celery and peas and corn. Mix soups and milk. Pour this mixture over chicken. Sprinkle with sweet paprika. Bake in 350° oven for 1 hour.
Cook ground turkey; drain. Shred cabbage and onions; microwave these 2 ingredients for 15 minutes. Mix together. Add salt and pepper to taste. Roll the roll mix into circle; break into "big" golf ball size pieces. Add 1 large spoon of meat mixture. Gather edges; put inverted onto sprayed cookie sheet. Let rise. Bake for 25 minutes.
Lightly toast sesame seed and coconut light brown. Sift together flour, baking powder, soda and salt. Cream shortening and brown sugar. Add egg, flavoring and toasted seed and coconut. Shape in balls (1 teaspoon). Place on greased cookie sheet. Flatten with fork. Bake at 350° for 10 to 15 minutes.
Combine in blender. Cover and run on high speed until completely smooth, about 10 seconds. One tablespoon contains 15 calories. Yield: 1 1/2 cups.
Put drained cabbage in buttered dish. Pour remaining ingredients over cabbage. Cook until brown at 350° for 20 to 25 minutes.
Roll crust and fit to pie pan. Break crackers coarsely into the pie shell. Combine water, sugar and cream of tartar in saucepan and boil gently for 15 minutes. Add lemon juice. Cool. Pour syrup over crackers. Dot generously with butter. Sprinkle with cinnamon. Put top crust on. Seal edges. Cut slits. Bake at 425° for 30 to 35 minutes.
Mix first 8 ingredients together. Then add Roquefort cheese. Place in container with tight fitting lid. Refrigerate for at least 1 hour. Makes an excellent salad dressing or vegetable dip.
Combine all ingredients and cook until it starts to get thick, then add either coconut, chocolate or lemon and continue cooking until real thick. Use 2 egg whites for meringue.
Cook red beans 1 1/2 to 2 hours under low fire with ham hocks. Add seasonings after 2 hours of cooking, then let simmer for about 2 hours or until creamy. Serve with rice. Makes about 20 servings.
Mix together the Cheerios, pretzels, crackers and peanuts. Combine oil and Worcestershire sauce; pour over cereal mix. Bake at 300° for 30 minutes.
In a shallow dish, combine eggs, milk, vanilla, sugar and cinnamon. Dip bread slices into milk mixture, coating both sides. Allow excess to drain. Place slices on a nonstick baking sheet. Bake in a preheated 400° oven for 10 minutes on each side or until golden brown.
Wash ham thoroughly; place in large kettle. Cover with water and cook slowly until tender (20 to 30 minutes per pound). Remove from kettle and remove the skin. Score and sprinkle with brown sugar and dot with cloves. Bake 45 minutes at 350°, basting with cider.
Boil together water, vinegar, salt and sugar to make a brine. Pour over cucumbers in jar. Refrigerate 1 week.
In 1 qt or bigger saucepan, melt butter. Add vegetables, worcestershire sauce, and garlic powder. Saute until tender. Add rice and water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Serves 6.
Mix all together and spread in a 9-inch pan. Bake 15 minutes at 350°.
Mix flour, margarine and pecans. Then press into a 9 x 13-inch pan. Bake at 350° for 20 minutes, then cool.
Combine eggs and pumpkin. Blend in sugar, spice, flour and salt. Mix well. Add milk and mix well. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Makes one pie (8 servings). May double for 2 pies.
Trim fat from chops. Rub chop with pepper. Coat a large nonstick skillet with cooking spray. Place over medium-high heat. Add chops and cook until browned on both sides. Add 3 tablespoons water to skillet. Cover and cook over medium heat for 25 to 30 minutes until tender.
Cut carrots into 3-inch long and 1/4-inch wide strips. Saute garlic and chopped onion in oil over low heat until soft. Stir in vinegar, salt, mustard and pepper. Add spice bag; bring to a boil. Add carrot strips; cover and simmer for 5 minutes, stirring occasionally. Carrots should remain crisp and crunchy. Discard spice bag. Transfer carrot mixture to shallow dish. Top with layer of onion rings. Cover and refrigerate until needed, basting occasionally. The longer they marinate, the better. Onions are tasty, too. Makes 8 to 12 servings.
Combine sausage, onions and celery in a large skillet. Cook over medium heat, stirring until sausage is crumbled. Drain well. Combine cornbread and next 4 ingredients in a large bowl. Stir in sausage mixture. Add broth and eggs, stirring well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 45 minutes or until browned. Yield: 10 to 12 servings (9 cups).
Spray 9 x 13 inch pan with Pam. Layer the ingredients in the order listed into the pan. Bake at 350° for 45 minutes - 1 hour.
Mix mustard and jelly in saucepan. Place on low heat. Add wieners to sauce and cook until heated through.
Mix together thoroughly cream cheese, butter and flour. Form into ball and refrigerate overnight. Leave at room temperature about 1 hour. Roll out thin on lightly floured board. Cut into about 3-inch rounds. Fill with 1 teaspoon jam or jelly (your desired flavor). Fold over and seal edges by crimping with fork. Bake on cookie sheet at 375° for 20 minutes. Cool and dust with powdered sugar.
Beat eggs and sugar until somewhat firm. Meanwhile, bring milk and butter to just a boil, then remove. Add salt, flour, baking powder and vanilla to egg mixture, then beat in milk mixture. Pour into greased square pan. Bake at 350° until toothpick comes out clean, approximately 20 to 30 minutes.
Soak squash in saltwater for at least 3 hours, then drain. Bring vinegar, sugar, turmeric, celery seed and mustard seed to a boil. Add squash, chopped bell peppers, chopped onions and pimento; bring to boil again. Let boil for a minute or more. Pack into canning jars and seal.
Mix cream cheese, sugar and Dream Whip until smooth. Pour in pie crusts. Top with cherry pie filling.
Quarter potatoes. Combine the dry ingredients in a plastic bag. Shake potatoes in mixture. Put on a baking sheet and drizzle with melted margarine. Bake at 375° for 1 hour, turning halfway through.
Cream the sugar and cream cheese until smooth; don't overbeat. Add eggs and vanilla. Blend until smooth. Don't overbeat. Fold in sour cream. Set aside.
Prepare cake mix according to directions, 3 egg recipe, plus add pudding. Bake according to box. Poke holes in warm cake; pour coconut milk over cake. Sprinkle with coconut. Serves 12. Very easy and good.
Place milk in saucepan and scald. Remove from heat. Add sugar, margarine and salt. Set this milk mixture aside to cool to lukewarm. Next, pour water into a large bowl; sprinkle yeast over water and stir to dissolve thoroughly. Add milk mixture to water mixture and stir. Next, gradually add flour. Batter will be stiff. Beat for approximately 2 minutes until well mixed. Cover. Let rise in warm place free of draft for approximately 50 minutes or until double in bulk. Beat down and beat for 1/2 minute. Turn onto greased bread pan. Bake in 375° oven for 45 to 50 minutes until nicely browned and hollow to the touch.
Toss corn and cheese in bowl. Separate eggs and set whites aside. Whisk together yolks, butter, cream, sugar, salt, pepper and cayenne. Stir in jalapenos. Pour over corn and cheese, blending well. Whisk egg whites to form soft peaks. Fold into corn mixture. Transfer to buttered baking dish and bake at 325° for 1 hour or until surface is brown and center is set. Let sit 10 minutes before serving.
Saute butter, onion, bell pepper and water chestnuts. Fold in Cheddar cheese, mayonnaise, sugar and egg. Add salt and pepper. Grease a casserole dish. Pour ingredients into casserole dish. Sprinkle bread crumbs on top and bake at 350° for 30 minutes.
In large salad bowl, layer lettuce pieces, then crumbled bacon, chopped onion and end with cauliflower. In small bowl, blend real mayonnaise and sugar. Pour dressing over salad; do not stir. Refrigerate at least 4 hours. Stir and serve immediately. This salad will not keep once stirred.
Gradually add sugar to shortening, creaming thoroughly. Add vanilla, then eggs, one at a time, beating one minute after each. Add sifted dry ingredients to creamed mixture alternately with water, a small amount at a time, beating smooth after each addition. Add 3 Tbsp. Burnt-sugar syrup.
Cut cauliflower into small flowerets. Mix all together. Will keep 3 to 4 days in refrigerator.
Mix soy sauce, egg and meal. Roll pork in mixture. Fry until brown, 15 minutes or so and set aside. Drain pineapple, saving liquid. Combine brown sugar and cornstarch. Add pineapple juice, vinegar, soy sauce and salt. Stir and cook over low heat until thick and clear. Add pork, pineapple and pepper. Simmer about 10 minutes.
Mix softened cream cheese, powdered sugar and peanut butter with a fork. Add the Cool Whip gradually, about 2 or 3 heaping tablespoons at a time. Put into baked pie shell and put in freezer for several hours. Once cut, refrigerate.
In a bowl, combine flour, coconut and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonful 1-inch apart onto a greased baking sheet. Bake at 350° for 15 to 20 minutes or until golden brown. Remove to wire rack to cool. Yields 1 1/2 dozen.
Brown onions and celery in butter. Remove from pan. Brown rice and ground beef; set aside. Combine soups, water, soy sauce and pepper. Add ground beef, onions, celery and rice. Stir in bean sprouts. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 minutes longer. Serve with warmed Chinese noodles. Serves 6 to 8.
Heat oven to 350°. Use 9 x 5 x 3-inch loaf pan. Mix sugar, eggs and butter until very smooth. Add bananas, cut in slices and mix again. Blend in rest of ingredients. If desired, add raisins or chocolate chips at the end. Pour into pan. Bake for 1 hour. Let cool completely before slicing.
Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Mix flour, soda and baking powder. Add alternately with milk, beating well after each addition. Add remaining ingredients and mix well. Bake in layers at 350° until a toothpick comes out clean. Ice cake when cool.
Saute green onions and garlic until partly done in olive oil. Add shelled, clean shrimp. Stir and cook 3 minutes or so. Add dash of white wine and sprinkle with paprika. Serve over linguini or noodles or rice.
Check your Bible for regular ingredients. Season to taste with Chronicles 9:9. Mix like any other fruit cake, will keep indefinitely.
Remove shucks and silks from corn and wash. Using a very sharp thin-bladed knife, cut off very tops of kernels and scrape out cream from inside kernels. Combine all of corn and water. Cook in a very heavy skillet on low heat, stirring often, until corn is thick and a golden yellow color. Add oleo and salt to taste.
Boil slowly. Use over lettuce, hot or cold. Refrigerates well for several days.
Fry Italian sausage; remove from skillet and drain on paper towels. Add onion, bell pepper and garlic to skillet and cook until done. Add mushrooms to skillet and cook 2 minutes, tossing lightly. Put everything, including cooked pasta and spaghetti sauce, in 4-quart pot. Mix and reheat. May add Parmesan cheese.
Prepare macaroni according to directions. Mix eggs, milk, salt and pepper; beat well. In casserole dish put a layer of cooked macaroni and a layer of grated cheese. Cover with egg and milk mixture. Add another layer of macaroni and cheese mixture until all has been used. Bake at 325° until done.
Combine first 8 ingredients; mix well. Shape into 1-inch balls. Melt 1/4 cup of butter in a skillet. Brown meatballs. Remove meatballs from skillet and drain well. Melt remaining 1/4 cup of butter, add flour and stir. Cook for 1 minute, stirring constantly. Gradually stir in beef broth and water. Cook, stirring constantly until thickened. Add sour cream; reduce heat, stir well. Add meatballs, heat thoroughly. Serve over rice or noodles.
Bring to a boil all ingredients, except nuts and chocolate chips, until mixture starts to change color. Lower temperature. Stir constantly until brittle 310° on candy thermometer. Add 1 cup nuts. Pour into greased cookie sheet. When firm, add chocolate chips on top and spread. When cold, break into pieces.
Mix cheese, juice and sugar together. Add whipped topping. Pour into cooled baked pie shell. Chill. Add cherry pie filling on top.
Cook beans according to package directions. Drain and set aside. Melt 2 tablespoons margarine in skillet; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add milk; cook over medium heat until thickened. Add salt, pepper, catsup, pimento and cheese. Stir until cheese melts; set aside.
Brown the hamburger and sausage in a skillet; drain grease. Brown onion, mushrooms and green pepper in butter. Put all the ingredients into a large crock-pot and cook on low for 6 to 8 hours, on high for 3 to 4 hours. Low is best! Stir every hour. Serve and enjoy!
Add Jell-O to boiling water and dissolve. Pour into blender and add apricots and cream cheese. Blend well. Pour into mold that has been sprayed. Refrigerate until set.
Slice cucumbers. Squeeze lemon juice over all. Sprinkle with seasonings to taste. Serve on a bed of red tip leafy lettuce.
Cook flour and milk over medium heat, stirring constantly until it starts to thicken. Reduce heat to low and continue to stir until thick and smooth. Remove from heat and let cool. This has to be cooked slow so it won't get lumpy. Cream together shortening and margarine. Then add to flour mixture and mix well. Add vanilla. Add sugar.
Beat cream cheese and sugar until fluffy. Beat in eggs, sour cream and vanilla. Put 1 cup mixture into a small bowl and add extract and colorings. Spoon plain mixture into pie shell. Swirl colored mixture through it.
Combine carrots, orange juice, honey, margarine and nutmeg. Cook over medium heat until mixture boils. Reduce heat; cover and simmer 5 minutes. Uncover and cook 5 to 10 minutes, until carrots are cooked and mixture has thickened. Stir in parsley and serve.
Mix all ingredients together using enough buttermilk to make a medium batter. Pour in hot skillet with bacon drippings, sprinkled with meal to keep from sticking. Bake in a 400° oven about 30 minutes.
Cut chicken into thin strips; set aside. Mix orange juice, honey, soy sauce, cornstarch and grated fresh ginger in a small bowl. Heat 1 tablespoon of oil in a wok or large skillet. Add chicken pieces; stir-fry until white and opaque, about 4 to 5 minutes. Remove from wok. Add additional tablespoon of oil to wok; stir-fry celery, sweet potato and broccoli over high heat until crisp-tender. Return chicken strips to pan along with orange juice mixture. Cook and stir over medium-high heat until thickened. Sprinkle with nuts and sliced green onions. Spoon over rice. Serves 4 to 5.