HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chilies in plastic bag and roll with rolling pin until they are finely ground, or process in a food processor. Melt the Velveeta and cream cheese in microwave or on the stove over medium-low heat just until they can be blended together. Add pecans, garlic and dried chilies and blend well. Using a large spoon, drop 1/3 of the mixture onto plastic wrap. Form into a long, slender roll. Repeat with remaining cheese mixture. Sprinkle the chili powder and paprika onto wax paper and combine. Roll the rolls of cheese through the mixture until well coated. Wrap in plastic wrap and chill several hours. Slice into 1/4-inch slices to serve.
Heat oven to 350°. Beat sugar, flour, baking powder, salt, vanilla and eggs in a 1 1/2-quart bowl on medium speed until smooth. Stir in apples and nuts. Pour into a greased pie plate (9 x 1 1/4-inch). Bake until golden brown, about 30 minutes.
Separate onions into rings. Cook in butter in large Dutch oven over medium heat for 25 to 30 minutes, stirring frequently. Add sherry to onions and cook 5 minutes. Add remaining ingredients, except croutons and cheese, and bring to a boil. Cover, reduce heat and simmer 1 hour. Remove bay leaf.
Soak overnight, then drain. Add enough water to cover beans and cook until tender. Salt to taste. In large frying pan, heat bacon grease, then brown small amount of onion. Add half of your beans. Put in bowl. Then repeat with your bacon grease and onion and the rest of your beans.
Mix all ingredients thoroughly and drop from teaspoon into very hot deep fat (370°). Molasses gives a richer, more robust flavor than sugar. A little cinnamon and nutmeg may be added if desired. These are delicate and tender when first cooked. A brief heating in the oven helps them the second day.
Arrange fillets on large plate. Sprinkle with paprika. Set aside while you prepare stuffing. Combine celery, onion and margarine in glass bowl. Microwave 2 to 3 minutes full power or until tender. Stir in bread crumbs, lemon juice, parsley, thyme and salt. Divide fillets into 4 equal parts. Put stuffing on top and roll up. You may fasten together with toothpicks. Place in casserole dish. To cook in microwave: Cover with wax paper. Microwave 5 to 6 minutes, or until fish flakes easily. To cook in regular oven: Bake 15 to 20 minutes at 400°.
Mix the first 4 ingredients in a small saucepan, stirring over medium heat and bring to a boil. Boil 1 or 2 minutes or until thick. Cool completely.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well after each addition. Add sifted flour, baking powder and salt. Add milk, a little at a time, then the flavoring. Add the coconut last. Grease and flour tube pan ahead of time. Pour batter into tube pan. Bake at 325° for 1 1/2 hours. Turn out cake, cool a few minutes and punch holes in top of cake. Pour on glaze (add the glaze to hot cake). Punch holes in cake with toothpick.
In large bowl, combine first 4 ingredients. Melt butter and pour on stuffing. Put half of stuffing in a 9 x 13-inch pan; add zucchini mix over this. Put last half of stuffing on top. Sprinkle with cheese. Bake at 300° for 45 minutes to 1 hour.
Mix together flour, cocoa, baking powder and soda. Mix sugar with salad dressing. Gradually add the flour mixture to salad dressing mixture alternately with water. Add vanilla. Put in 2 greased and floured 8-inch cake pans and bake in a 350° oven for 25 minutes. Cool before frosting.
Mix in plastic bag. Store in airtight containers. Use 3 tablespoons to 1 cup of hot water. Place miniature marshmallows on top if you wish.
Heat oven to 425°. Grease a cookie sheet. Mix tuna, olives, onion, celery, green pepper and 1/4 cup soup. Mix Bisquick mix and 1/2 cup cold water until soft dough forms. Beat 20 strokes. Gently form dough into a ball on floured, cloth covered board. Knead 5 times. Roll dough into a rectangle, 14 x 11-inches; place on a cookie sheet. Spoon tuna mixture lengthwise down center of rectangle. Sprinkle with one cup of cheese. Make cuts 2 1/2-inches long at 1 inch intervals on 14-inch side of rectangle. Fold strips over filling. Mix egg and 1 tablespoon water; brush over dough. Bake until light brown, 15 to 20 minutes. Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over tuna twist. Serves 6.
In glass bowl, combine shrimp with remaining ingredients, except oil and paprika. Thread shrimp on skewers; brush with oil and sprinkle with paprika. Grill on preheated surface 4 inches from heat. Turn frequently. Cook 8 minutes.
Add food coloring to water. Then add cornstarch. Mix by hand from the bottom by slipping fingers under. Use like play dough.
Cut the steak lengthwise into strips 1 1/2 inches wide, then crosswise into 1/4-inch slices. Seed, de-rib and cut the peppers into 1/2-inch strips. Cut tomatoes into small wedges. In large bowl, mix soy sauce, cornstarch, sugar and water to smooth paste. Add steak slices; toss with large spoon to coat them thoroughly. Steak may be cooked at once or marinated in refrigerator for several hours.
Mix all together. Refrigerate overnight, covered. The colder, the better. Stir before serving.
Brown ground beef with onion; drain fat. Add tomato sauce and cheese. Simmer until cheese is melted, stirring occasionally. Add canned mushrooms. Cook spaghetti according to package directions. Drain and rinse. Mix with sauce and pour into large casserole dish. Bake 20 minutes at 375° or until light brown.
Mix ARGO corn starch, sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Stir in vanilla and 3/4 c. coconut. Cool to room temperature. Turn into pastry shell.
Put Jell-O, sugar and water in pan. Bring to boil. Take off heat and dissolve cream cheese in mixture. Then add apricots and pineapple. Chill. Beat the chilled milk and fold into mixture. Pour into 13 x 9-inch dish. Sprinkle with chopped nuts.
Saute the vegetables and garlic in the oil for several minutes. Cook couscous in chicken broth in a separate pan. Add the chickpeas and the spices to the vegetables, and then add the cooked couscous. Cook until everything is hot completely through. Garnish with grapes.
Wash beans; place in 5-quart saucepan and add 5 cups hot water. Simmer beans for about 1 1/2 hours. Saute beef and chili powder until grey in color, breaking up well. Add to beans along with tomatoes the wine, onion, garlic and salt. Cover and simmer for 1 1/2 hours longer or until beans are desired doneness. Just before serving, stir in diced cheese. Let stand covered a few minutes to melt cheese.
Mix all together, except cheese. Rinse lettuce and dry well; break into bite size pieces. Take egg; dip in boiling water for 20 to 30 seconds (coddling egg). Crack into dressing. Mix together. Pour over lettuce and toss. Add cheese, then croutons.
Combine all ingredients; put in casserole. Bake 45 minutes to 1 hour at 350°.
Preheat oven to 450°. Heat oil to medium heat in nonstick pan. Add onion, green pepper and cumin. Cook 5 minutes sprinkling with bean liquid to prevent sticking. Stir in corn. Spoon green pepper mixture, beans and cheese on each flour tortilla. (Divide ingredients equally.) Fold tortillas over to enclose filling. Place in baking pan. Bake for 5 minutes at 450°.
Saute garlic in oil on low heat; add tomatoes and simmer with Italian seasoning, salt and pepper for 1 hour. Add rice and water if needed. Wash and slice zucchini. Add to rest of ingredients. Simmer until well done. Add cheese when serving. Great with Italian bread; makes a meal in itself.
Combine cheeses, milk and butter in double boiler; stir over medium heat until smooth. Add noodles and toss lightly. Makes 4 servings.
Mix ingredients. Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.
Beat eggs and sugar on low speed for 15 minutes. Fold in flour and salt. Add lemon juice or vanilla if desired. Bake in tube pan at 350° for 35 minutes.
Crush crackers; add sugar and butter. Place in bottom of 9 x 13-inch dish. Reserve some mixture for topping.
Put oleo in large pan. Cut up all vegetables except tomatoes. Cook until nearly tender, turn off heat. Cook kolbassi separately and add to vegetables. When ready to eat, heat up and add tomatoes.
Sift flour; stir in salt and beaten eggs. Gradually stir in the sour cream and let stand 2 hours. Stir in melted butter and the baking soda, dissolved in the tablespoon of water. Drop batter from a teaspoon into hot, deep fat at 380° and fry until golden. Drain on paper towel.
In a large bowl, combine, chicken, soups and salsa. Cut tortillas into quarters. Spray 9x12-inch casserole dish with cooking spray. Line bottom of casserole dish with tortillas, covering the bottom. Layer with 1/2 chicken mixture. Add one more layer of tortillas. Add one more layer of chicken mixture. Top with Cheddar cheese. Bake at 350° for 45 minutes.
Cut all vegetables into bite-size pieces. Combine all ingredients and refrigerate 3 to 4 hours. Serve cool.
Put chicken broth in pot with diced celery, pepper, parsley and egg noodles (break up some). Cook for 1 1/4 hours. Add cooked chicken and can of creamed corn and simmer for 30 minutes.
Dissolve jello in boiling water. Add remaining ingredients and blend. Pour into oiled 1-quart ring mold or individual molds and chill until firm. May also be made in 8-inch square pan and cut in squares. Nice with cottage cheese or tuna salad.
Place squash and a small amount of water in a large saucepan; cover and cook for 8 to 10 minutes or until tender. (You may also microwave until tender.) Drain. Add all remaining ingredients; mix well. Transfer to a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 325° for 30 to 35 minutes. Yield: 6 to 8 servings.
Mix on high speed 2 minutes all ingredients. Bake at 350° in greased and floured Bundt pan for 50 minutes. Cool. Sprinkle with powdered sugar. Serves 16.
Mix the first 3 ingredients and press into bottom of 8 x 14-inch pan. Bake 15 to 20 minutes at 350°. Cool. Mix the powdered sugar, cream cheese and 1 cup whipped topping and spread over cooled crust. Mix pudding and milk until smooth and thick. Let stand 1 hour. Spread over cheese layer. Spread remaining whipped topping over all and sprinkle with chopped nuts. Keep refrigerated.
Mix fruit together. Sprinkle 1 small package of instant pudding mix over fruit with pineapple juice. This makes a sauce. (NutraSweet instant pudding is good over this.)
Mix dry ingredients in iron skillet. Beat egg yolks; add to milk. Mix this with dry mix. Cook over medium to low heat, stirring constantly until thick. Add butter and vanilla. Pour in baked pie shell and top with meringue.
Mix all ingredients in a bowl. Microwave for 2 minutes on Full power. Stir and add 1 tablespoon vanilla. Add 1/2 cup nuts and stir. Pour into greased square dish and put into refrigerator for 30 minutes before cutting in squares and serving.
Bring water to a boil; stir in rice. Cover and remove from heat. Let stand 5 minutes or until all the water is absorbed.
Wash cauliflower and lettuce. Cut in pieces and place in bowl with diced onion. Cook bacon and let cool. Crumble into lettuce and cauliflower.
Mix ingredients together and drop by teaspoon into powdered sugar. Roll in ball and put on greased cookie sheet. Bake at 350° for 12 to 15 minutes or until brown. (May add nuts or chocolate chips to cookie mixture if desired.)
In a large bowl, mix cream cheese and sugar. In another bowl, add drained pineapple tidbits, strawberries, walnuts, bananas and whipped topping. Mix gently, but thoroughly. Combine with cream cheese mixture and spoon in an oversized loaf pan. Freeze until solid. To serve, cut into slices.
Boil the Boston butt for 3 to 5 hours in salted water. Cool and remove from juice. Skim off most of the fat, leaving enough for flavor. Break meat into medium pieces and set aside.
Saute celery and onions in oleo until tender. Pour over croutettes, bread, salt and pepper. Mix together in large mixing bowl. Stir in hot water to moisten.
In a mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt. Add to the creamed mixture. Add walnuts.
Mix ingredients. Batter is thick but runny. Fry in deep fryer in Crisco oil. Make sure oil is hot. When fritter floats to top and is golden brown on all sides, it's done.
Boil hen and save broth. Debone hen and mix with boiled vegetables. Boil diced onions and celery in 2 cups water until tender, then mix with other ingredients. Mix everything together and leave real juicy. (Add more broth, if needed.) Bake at 375° until firm.
Prepare lasagna noodles according to package. Brown ground beef; add diced onion and green pepper to meat. Heat tomato sauce and spaghetti sauce in a saucepan. Add meat mixture. Simmer while noodles cook. In a 9 x 13-inch pan or casserole dish, layer noodles, sauce mixture and American cheese, broken into 1/2-inch strips and Parmesan cheese. Top this with another layer of noodles, meat and cheese. Bake at 350° for about 15 minutes until cheese bubbles.
Mix all together. Form into 8 patties and fry in small amount of vegetable shortening until brown.
Saute ground meat and onion until lightly browned, stirring to crumble the meat. Stir in remaining ingredients, except tortillas and cheese. Alternate meat mixture and tortillas, beginning and ending with the meat mixture in a greased 13 x 9 x 2-inch casserole; sprinkle with cheese. Bake at 350° for 35 minutes or until bubbly.
Mix first 4 ingredients and roll in 1-inch balls. Cool while you melt chocolate chips and paraffin in a double boiler. Stick a toothpick in balls and dip in chocolate mixture.
Drain off excess water from potatoes. Add flour, grated onion, garlic, eggs and salt. Mix and drop by tablespoonful into heated vegetable oil. Fry until golden crisp on one side, turn over and fry on other side. Serves 4.
Mix first 5 ingredients together in a large Tupperware container. Taste and add sugar as needed. Freeze. Take out about 1 hour before serving time. Use a large cooking spoon and break up into chunks. Serve as a refreshing summer treat.
Preheat oven to 325°. Butter a 1 1/2-quart casserole. Cook broccoli as directed on package; drain. Beat Bisquick, milk, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole dish. Bake until knife inserted in middle comes out clean (about 1 hour). Serve immediately. Serves 6.
Slice Italian bread in one-inch slices. Layer meat and cheese, one on top of the other. Roll up tight and then slice into pinwheels not quite an inch wide. Take a large bowl and tear up half a head of lettuce. Cut up tomatoes into cubes. Dice small onion. Put your meat and cheese pinwheels in with 1 tablespoon mayonnaise, little oil, oregano and Italian seasoning. Toss and serve with spoon on slices of Italian bread.
Place a layer of sliced, unpeeled tomatoes in a shallow bowl. Place a thin slice of onion on each tomato slice. Sprinkle with a little salt and pepper and a pinch of basil. Sprinkle on 1/2 teaspoon sugar, 1 teaspoon vinegar and a little olive oil. Keep layering until you have what you need.
Preheat oven to 350°. Spray jelly roll pan with Pam. Mix all ingredients together by hand. Spread on pan. Bake 20 to 30 minutes. When cool, you can sprinkle with powdered sugar or frost with powdered sugar icing.
Preheat oven to 300 degrees. Grease two 9 x 5 loaf pans. Combine flour and soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour half of the ingredients into each pan. Bake 1 hour and 20 - 25 minutes. Cool 15 minutes and turn out of pan.
Brown meat in skillet (drain). Stir in onion, bell pepper, sauce, mushrooms. Simmer 30 minutes. Meanwhile cook noodles. Layer noodles, sauce, Mozzarella cheese in shallow rectangular baking dish. Sprinkle with grated Parmesan cheese. Bake in 350° oven about 35 minutes.
Cook green beans according to directions on package. Cook bacon until crisp. Remove and crumble. Reserve 1 tablespoon of drippings. Saute onion in drippings until tender. Add tomato and bacon; simmer an additional 1 to 2 minutes. Place beans and tomato mixture in a 1 1/2-quart casserole and top with cheese. Bake 25 to 30 minutes at 375°.
Cream butter and sugar. Add egg, oil, vanilla and salt; mix well. Add oats, flakes and peanuts; stir well. Add flour. Drop by small spoonfuls onto greased cookie sheets. Bake at 350° until slightly brown. Bake 15 minutes. Yields 5 or 6 dozen. Cool before removing from sheet.
Mix first 3 ingredients together and add vinegar and oil. Mix well and add catsup and celery seed. You can also add a little grated onions or a little garlic powder.
Cook carrots in salted water. Drain and stir oleo into carrots. Mash coarsely with a fork. Combine rest of ingredients and put into a casserole. Bake at 325° until knife comes out clean, 35 to 40 minutes. Serves 6.
In ungreased 9 x 13-inch pan, layer nuts and coconut. Mix together cream cheese, powdered sugar and margarine. Pour over top of cake batter. Bake for 40 to 50 minutes at 350°.
Mix jello and hot water. Add milk, pineapple and cottage cheese; mix well. Add other ingredients and congeal.
Spray 9 x 13-inch pan with nonstick coating. Sprinkle chopped pecans and coconut into bottom. Prepare cake mix according to package directions and pour over pecans and coconut. Beat together cream cheese, margarine, vanilla and sugar. Spoon mixture on top of cake batter. Bake 50 minutes at 350°. Cake will crack open when done, but test for doneness.
Simmer the 3 above ingredients for 2 hours. When cooked, cut wieners in half and put toothpick in each half.
Cream sugar and shortening. Add remaining ingredients. Bake in an angel food cake tube pan at 350° for 1 hr. or until done.
Beat eggs, sugar and half of cake mix until smooth. Mix in other half of mix and the peanuts. Press 1/3 of stiff dough onto a cookie sheet. Repeat on two others. Use fingers to press into rectangles of about 13 x 8-inches.	Bake at 375° for 8 to 10 minutes. Cool for 10 to 15 minutes and remove from baking pans with spatula. Break into pieces like peanut brittle.
Prepare cake according to package directions. Put 1/2 of batter in 9 x 13-inch pan and bake for 15 minutes. Melt caramels, milk and butter on stove. After cake is done, sprinkle chocolate chips and pecans over hot cake. Then pour caramel mixture over this. Pour rest of cake batter over this. Bake 15 to 20 minutes. Serve with Cool Whip.
Mix sugar and oil together. Add eggs and vanilla. Sift dry ingredients together and add to first mixture. Mix well and add apples and nuts. Bake at 275° for approximately 1 1/2 hours in a waxed paper-lined tube pan.
Place beef brisket in baking dish. Sprinkle garlic salt and celery seed on brisket. Cover with liquid smoke. Let stand in refrigerator overnight.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust and chill until set, 3 to 4 hours. Serve plain or with canned pie fillings or fresh strawberries.
Put marshmallows in a large bowl. Add fruit cocktail, pecans and sour cream. Mix well together. Let stay at room temperature for 45 minutes. Chill.
Boil potatoes until tender. Add onion, garlic salt, pepper. Cook for 5 more minutes. Turn burner down to lowest setting and add remaining ingredients. Stir constantly to prevent scorching.
Melt oleo, then mix all ingredients except pecans. In double boiler, heat until sugar and butter blend. Pour in pecans and mix well. Pour into uncooked pie shells. Cook in 350° oven for 1 hour and 10 minutes.
Place chicken in a baking dish. Mix together cream of chicken soup, cream of celery soup, 1/2 cup sherry wine and diced onions in a bowl. Cover all chicken parts with mixture. Top with grated sharp Cheddar cheese. Bake at 300° for 3 hours. (Cheese makes a delightful brown topping on chicken.)
Mix cinnamon with sugar. Divide each biscuit into 4 parts. Roll each part in mixture and line bottom of greased pan with them. Put dabs of butter on top of each piece and top with remaining mixture. Bake at 350° for 10 to 12 minutes. Let cool.
Heat cream, water and margarine until margarine is melted. Add cheese and parsley. Heat until cheese melts. Serves 6. A very delicious and moist dish.
Melt butter. Add everything else. Pour into 9-inch unbaked pie shell. Bake in 350° oven for 45 minutes. Real good! Serves 8.
Saute onions, celery and carrots in oil until soft. Add potatoes, seasonings, water, tomatoes and fish (cut into 3-inch pieces). Cover and simmer 25 minutes.
Mix all ingredients except sour cream and grated cheese. Bake for 40 minutes at 350°. Add sour cream and grated cheese. Bake for an additional 20 minutes.
In a blender, blend together at high speed garlic, anchovies, lemon juice, mayonnaise and salt until smooth. Add olive oil by steady stream at lower speed to blend. Add portion of dressing to romaine lettuce and toss until well coated. Top with grated Parmesan cheese and croutons.
Brown onions and chuck in skillet. Line casserole with Tater Tots. Top with meat mixture. Combine soups and add to casserole. Sprinkle with cheese. Bake at 350° for 1 hour.
Mix all ingredients except butter. Melt butter in 9 x 13-inch pan. Pour in mixture and bake at 350° for 40 minutes.
In a large bowl, pour hot milk over croutons and chopped butter and stir. Scramble eggs and add all ingredients; mix well. Turn mixture into a greased 8 x 12-inch baking pan or equal size and bake at 350° for 1 hour. Top with Vegetarian Gravy.
Cook green beans in boiling water. While beans are cooking, melt butter and add onions. Cook 5 minutes. Add garlic salt, parsley, rosemary, basil and salt. Simmer 10 minutes. Drain beans and toss with herb flavored butter.
Build a charcoal base. Put patties of chopped ground beef in double thick aluminum foil. Add vegetables. Roll foil to achieve a vapor tight seal. Cook for 20 minutes on first side, then 20 minutes on second side.
Layer 1: Mix butter, flour and 1 cup nuts and spread in a large Pyrex dish. Bake 15 minutes at 350°. Cool.
Partially drain the crab meat. Mix with cream cheese and Tabasco sauce. Salt to taste.
Cook zucchini, carrots and onions until tender. Drain well. Add soup and sour cream. Layer, in greased casserole, vegetables and crushed croutons, ending with croutons. Bake at 350° for 25 to 30 minutes.
Mix together flour and sugar. Gradually add milk, stirring well. Add egg yolks and melted butter. Beat egg whites until very stiff. Fold into mixture. Bake in waffle iron.
Mix fruit. Add pineapple juice and 1 box vanilla instant pudding together and mix well. Combine with fruit.
Thaw broccoli; drain and place in a baking dish. Melt oleo and combine with flour, salt and milk. Pour over broccoli. Place cheese slices on top of broccoli. Bake at 350° for 20 minutes. Stir and let set for a few minutes.
Brown sausage in a large Dutch oven, stirring to crumble meat. Drain off pan drippings. Stir in all other ingredients, except last two. Cover and simmer 1 hour, stirring occasionally. Add green pepper and potatoes; cover and simmer 20 minutes.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Cover beans with water and add ham hock; bring to a boil. Cover; reduce heat and simmer 45 minutes.
Mix pretzels, melted margarine and sugar and put into 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Cream together cream cheese and sugar. Add Cool Whip and put on top of pretzels. Combine strawberry jello, boiling water and strawberries. Pour over cream cheese and chill overnight.
Peel steamed cabbage leaves (set aside). Mix hamburger, egg, onion, rice, salt and pepper. Roll in cabbage leaves. Put sauerkraut, water and caraway seeds in a roasting pan (cover). Put your wrapped hamburger on top of sauerkraut and bake in a 350° oven for about 3 hours.
Mix together. Pour in unbaked pie shell. Bake at 425° for 10 minutes, then at 350° for 30 minutes.