HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cooked chicken and set aside. Melt the butter in a large skillet. Add onion and saute until tender. Add chicken, tomatoes and green chilies, garlic powder, cumin, salt and pepper. Cook over medium heat, stirring until liquid evaporates. Heat tortillas, one at a time, in 1/4 inch of hot oil for about 5 seconds on each side until tender. Drain on paper towel. Fill each tortilla with 2 tablespoons of chicken mixture. Roll and secure with toothpick. Dep fry until crisp. Serve with sour cream and taco sauce.
Beat eggs; add oil and melted Crisco and continue beating. Add sour cream, salt, muffin mix and lastly, creamed corn. Bake in well-greased oblong pan at 375° for 25 minutes.
Brown bacon and onion. Mix with sausage and beans and combine with vinegar, mustard, ketchup and brown sugar. Bake at 350° for 1 hour.
Saute celery and onions in 1 stick of butter. Combine all ingredients in large baking dish. Bake at 350° for 30 minutes.
Brown meat and onion. Add tomato sauce, water, cream of mushroom soup and chili powder; heat. Line greased casserole with pieces of tortillas and layer with meat mixture and grated Monterey Jack cheese. Bake 30 minutes at 350°.
Place cream cheese in center of tray. Place drained, rinsed crabmeat on cream cheese. Pour desired amount of cocktail sauce over crabmeat (about 3/4 bottle). Surround mixture with crackers. Ready to serve.
Melt margarine in deep baking dish. Pour into deep baking dish the mixture of flour, sugar, milk and baking powder (no salt). Add fruit. Never stir once you've added the fruit to the batter. Bake at 370° for 25 minutes.
In large bowl, beat 2 eggs until light and fluffy. Add pineapple, then add flour, sugar, brown sugar and baking soda. Mix well by hand. Stir in chopped walnuts. Spread evenly in a 13 x 9 x 2-inch ungreased pan. Bake at 350° for 45 to 50 minutes.
Lay crescent rolls flat in a 9 x 15-inch pan. Cook by directions on can. Whip together the remaining ingredients. Spread on cooled crust. Add grated onions, broccoli, cauliflower, tomatoes, carrots and grated cheese.
Have butter soft and beat butter, 1 cup sugar, eggs and sour cream together until fluffy and light. Fold in egg mixture, flour, baking soda, baking powder and salt. Mix together 1/2 cup of sugar and cinnamon and nuts. Bake in a tube pan that has been greased and floured. Fill pan 1/2 full of batter and sprinkle 1/2 of the sugar mixture on top. Then add the remaining batter and put the rest of the topping on top. Bake at 350° for 45 minutes.
Rinse lettuce in cold water and drain. Tear into bite-size pieces. Brown onion and ground beef and drain well. Add to meat, tomato sauce, cumin powder, chili powder and taco sauce. Bring to a bubble. Turn on low and simmer, uncovered, for 10 minutes. Remove from heat. Arrange tortilla chips on plates. Next, arrange lettuce over chips. Next, add mixture, next cheese, then sour cream and extra taco sauce (optional).
Heat wok or large skillet. Pour in oil and garlic. Cook garlic until brown and remove. Stir-fry meat 3 to 4 minutes. Add the mushrooms, bell peppers, green onions and bamboo shoots and stir-fry 7 to 8 minutes. Combine remaining ingredients together and pour over meat mixture. Cook 1 to 2 minutes until thick. Serve over hot rice. Serves 4 to 6.
Dice chicken. Chop onion fine and saute in butter. Add mushroom soup, water, salt and garlic salt. Layer chicken in buttered casserole dish and cover with Chinese noodles and dot with bits of pimento. Spoon part of sauce on top. Repeat layers and end with sauce on top. Bake at 350° for 30 minutes, until bubbly.
Slice apples into a 9 x 9-inch square pan. Combine flour, sugar and baking powder. Add egg and salt. Cover the apples with the flour mixture. Mix cinnamon, nutmeg and sugar. Sprinkle over the dough. Sprinkle 1/4 cup water and 2 teaspoons butter. Bake at 350° until apples are cooked and top is lightly browned.
Mix all ingredients and place in a 2-quart baking dish that has been oiled. Cover with lid. Bake at 225° overnight for a breakfast treat.
Preheat oven to 450°. Spread tortillas on a cookie sheet and bake 4 to 5 minutes until golden brown. Brown and drain sausage. Combine sausage and water with taco seasoning mix. Simmer until reduced. Spread each tortilla with 2 tablespoons salsa. Add sausage, vegetables and cheese to taste. Sprinkle with crushed pepper, if desired. Bake at 450° for about 8 minutes until cheese melts.
Boil potatoes (skinned) and carrots (skinned) in boiling water until potatoes and carrots are done. Slice cucumber in thin slices. Mix potatoes, carrots and cucumber in a bowl. Put in mayonnaise, salt and vinegar.
Mix cake mix, oleo, and egg and spread in greased 9 x 13 pan. Do not spread on sides of pan. Cream cheese. Add eggs and powdered sugar. Mix together. spread on top of cake mixture. Bake at 350 degrees for 35-40 minutes. or until slightly browned on top. Do not cut while hot.
Cut cookies in half. Whip together softened cream cheese and Cool Whip. Add partially drained pineapple; mix well. Place tops of mixture on cookie bottom. Place lid on top. Refrigerate.
Layer vegetables in a large bowl in order given. Mix together mayo and sugar thoroughly. Spread on top of vegetables and sprinkle with cheese on top. Do not toss.
Cream sugar and egg white. Add nuts and mix well. Drop on ungreased cookie sheet. Bake for 30 minutes at 275°. Let cool before removing from cookie sheet.
Combine sesame seeds, bread crumbs and pepper. Dip chicken breasts in the soy sauce and roll in the sesame seed mixture. Place the chicken on a baking sheet that has been coated with no-stick cooking spray. Also spray each breast after placing them on the baking sheet. Bake for 25 minutes at 450° or until browned. Turn halfway through cooking time. Do not over cook. Makes 4 servings, 7 fat grams per serving.
Beat all ingredients together until well blended. Bake in greased pans at 350° for 25 minutes or until done. Cool thoroughly.
Heat oven to 350°. Bring milk and margarine to boil over medium heat. Add flour all at once, stirring constantly until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, stirring constantly until mixture is smooth. Add remaining ingredients. Drop by teaspoonfuls on greased foil-lined cookie sheet. Bake 25 minutes or until puffed and golden brown. Can be frozen. To reheat, bake 5 to 8 minutes at 350°.
Place undrained tomatoes, chili pepper, coriander seed and the 1/2 teaspoon salt in blender. Cover; blend until mixture is smooth. Add sour cream and cover and blend just until combined (set aside).
Cook carrots in salt water. Drain. Meanwhile, cook onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2 quart casserole. Toss bread stuffing with melted butter and spoon over top of carrots. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan and set aside. In a medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In another medium bowl, combine 1/3 cup sugar, chocolate and walnuts; set aside. In a large bowl with an electric mixer at high speed, cream shortening and remaining 1 cup of sugar until light and fluffy. Beat in eggs and vanilla at low speed. Alternately stir in flour mixture and water, just until blended. Stir in dates.
Combine oil, yogurt and sugar. Set aside. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in yogurt mixture, egg and egg white. Combine flour and salt. Stir 2 cups flour mixture into yogurt mixture; beat at medium speed until smooth. Gradually stir in remaining flour. Cover and refrigerate 8 hours.
Combine Raisin Bran, sugar and flour sifted with soda, nutmeg, cinnamon and salt in large bowl. Add mixture of eggs, buttermilk, oil and vanilla. Mix well. Refrigerate in covered container. Fill tins 2/3 full. Bake 15 minutes in a 400° oven. May be kept in refrigerator for up to 6 weeks.
Place onions in buttered casserole dish. Combine soup with cheese and sherry. Pour over onions; toss lightly. (Can refrigerate at this point.) Preheat oven to 350°. Sprinkle almonds on top. Bake for 30 minutes, uncovered. Serves 6.
Mix shrimp and garlic; pour chili sauce over mixture. Cover and refrigerate several hours, stirring occasionally. Cut bacon slices into halves. Cook bacon until limp; drain. Wrap each shrimp in bacon pieces; secure with wooden pick. Set oven to broil and/or 550°. Broil with tops 2 to 3 inches from heat until bacon is crisp. Makes about 16 appetizers.
Cream butter, shortening and cream cheese. Gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add eggs, one at a time. Beat one minute after each addition. Combine sifted flour, soda and salt. Add to creamed mixture, stirring just until well blended. Stir in coconut and flavorings. Spoon batter into greased and floured 10-inch tube pan. Bake at 350° in preheated oven for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove. Cool completely. Yield: 1 (10-inch) cake.
Mix all ingredients. Roll out 1/4-inch thick. Cut and bake at 425° for 10 minutes.
Combine all ingredients. Pour into pie tin or 8-inch round pan. Bake 45 minutes at 350°. Surprisingly good.
In large bowl with electric mixer at medium speed, beat together butter and sugar until light and fluffy. At low speed, add flour, mixing well. Set aside 1/3 cup flour mixture. Add oats, egg, milk maple flavoring, baking soda and salt. Mix well. Shape to form 1-inch balls. Stir ginger into 1/3 cup reserved flour mixture. Roll balls in reserved flour mixture. Place on ungreased cookie sheet. Bake in preheated 375° oven 10 to 12 minutes. Makes about 6 dozen cookies.
Heat marshmallows and milk until dissolved. Allow to cool. Whip whipping cream for 2 minutes and add marshmallow mixture. Add vanilla and mix. Pour into freezing tray and add Grape-Nuts. Cut Grape-Nuts through mixture with knife. Freeze 2 hours.
In a large saucepan, heat oil. Add onion and saute. Add thyme and potatoes. Saute 1 more minute. Add water and bring to a boil. Reduce heat and simmer for 10 minutes. Add flounder and scallops. Cook, covered, about 8 minutes. Combine milk, cornstarch, salt and pepper. Mix well. Stir into soup and cook 5 minutes longer, stirring occasionally.
Mix enchilada sauce, tomato sauce, water and flour. Simmer. Brown hamburger. Grate cheese, cut onion. Add onion, cheese and about half of the sauce to meat mixture. Mix together. Heat tortillas. Roll up and put into baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese and onions. Bake about 20 minutes at 350°.
Dissolve jello with 1 cup hot water. Add pineapple and cottage cheese. Mix well. Fold in Cool Whip. Chill this in an oblong dish, cut into squares to serve.
Cut up onion and bell pepper; cook with ground beef. Season to your liking. Drain oil. Put beef mixture in a 9 x 13-inch pan. Make instant mash potatoes (serving 6 people) as directed. Add sour cream and garlic salt; lay over ground beef. Open cans of green beans; drain water and lay over mashed potatoes. Open the tomato soup and lay over beans. Cook at 325° for 30 minutes. Enjoy it! It's delicious!
Cook pasta according to package directions, omitting salt in cooking water. Drain and return to pan. In a small bowl, combine butter, lemon juice, basil, garlic salt and pepper. Toss with cooked pasta. Sprinkle with cheese and serve. Makes 4 servings.
Mix well; bake at 350° for 25 to 30 minutes in a greased 9 x 13-inch pan.
Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan or shape into loaf on greased baking sheet. Bake at 350° for 45 minutes. Makes 4 to 6 servings.
Dissolve instant coffee in the brewed coffee; stir in honey and spice. Cover and let stand 10 minutes. Serve hot in demitasse cups. Sprinkle with additional cinnamon, if desired. Makes 6 demitasse servings.
Mix all dry ingredients in large bowl. Make a well in center of dry ingredients. Add eggs, pineapple, nuts, oil and vanilla. Just stir a few times. Do not beat. Bake at 350° in a well-greased and floured tube pan 1 hour and 15 minutes. Cool well before removing from pan.
Sift together dry ingredients. Combine egg, milk and salad oil; add to dry ingredients, stirring just until moistened. Bake on hot griddle. Makes eight 4-inch pancakes.
Blend melted margarine, sugar and vanilla in mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool and cut into squares.
For a more spicy flavor, use more Cajun spices; add 1/2 pound of ground beef; use "hot" sausage.
Peel and mash avocados; add remaining ingredients and stir. Serve on tortillas with shredded lettuce and cheese or use as a dip.
In medium skillet, melt 1/2 cup butter. Add corn, sugar and salt; stir well. Dot with remaining 4 tablespoons of butter. Cook over low heat for 15 minutes, stirring frequently.
Mix all ingredients. Store in tightly covered container. Use 2 teaspoons of mix to each cup of boiling water to serve. Yield: 30 servings.
Cook rice as usual. Add to all other ingredients. Bake for 1 hour at 350° in a 9 x 13-inch pan or dish.
In a large bowl, combine all ingredients, except 1/4 cup cheese. Turn into a greased 1 1/2 quart casserole. Sprinkle with remaining 1/4 cup cheese. Bake in a 350° oven, uncovered, about 30 minutes or until bubbly and lightly browned.
In large container, toss together peas, Shoe Peg corn, pimentos, onion, celery and bell pepper. Set aside. In small saucepan, mix vinegar, oil, sugar, water, black pepper and salt. Heat marinade until sugar is dissolved. Cool and pour over vegetables.
Combine soup, chiles, onion, sour cream and half of the cheese. Set aside half of this mixture. Add diced chicken to the other half and mix. Place tortillas in a 9 x 3-inch pan. Fill each tortilla with the chicken mixture. Fold over each tortilla to seal. Pour other half of soup mixture over tortillas. Top with remaining cheese and bake at 350° for about 30 minutes.
Layer chicken, tortillas, onion, cheese and sauce in casserole. Bake 1 hour uncovered.
Drain 1 cup juice from pineapple and discard. In large mixing bowl, mix flour, sugar and soda	to blend. Combine eggs, sour cream, pineapple, oil, vanilla, lemon peel	and lemon juice. Add to flour mixture. Stir until	moist.	Pour into greased and floured tube pan. Bake at 350° for 65 to 70 minutes. Cool in pan for 20 minutes. Turn	out on rack to finish cooling.
Blend together. Cook at 325° for about 7 or 8 minutes. Keep checking; do not overcook.
Beat well the eggs, salt and brown sugar. Add white syrup vanilla, melted butter and pecans. Mix ingredients and pour into pie crust. Bake at 370° for 15 minutes. Bake at 325° for 30 minutes. Do not open oven until done.
Bring to boil while stirring constantly. Boil 5 minutes. Add immediately 2 five cent Hershey chocolate bars and vanilla. Stir and pour into pan. Cool and mark into squares.
Press nuts into bottom of pie crust. Bake at 400° until brown. Mix cream cheese and sugar; mix Dream Whip with milk and vanilla. Combine these ingredients. Pour into pie crust. Place berries on top. Chill.
Sift flour; measure and resift with salt into mixing bowl. Add milk, oil and egg white and beat until smooth. Add water to make a medium thin batter. Separate onion slices into rings and dip into batter so each ring is completely covered. Drop batter-covered rings into deep fat heated to about 375° and fry to a golden brown. Fry a few rings at a time. Lift out and drain on paper toweling; sprinkle with salt.
Heat 2-inches deep oil to 375°. Combine remaining ingredients; mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time until golden brown. Drain on paper towels. Makes about 2 dozen.
Cream together the shortening and sugars until creamy and fluffy. Beat in eggs. Stir in sour cream, blending well. Sift dry ingredients with flour. Add to batter with lemon or vanilla extract. Add enough flour so dough can be easily rolled out.
Add hot, cooked spinach to cheese/butter mixture. Spread on bread. Sprinkle with Parmesan cheese. Bake at 350 until hot.
Fry chuck or turkey, pepper and onion together; take off grease. Mix egg with catsup, water, sugar, dry mustard and vinegar. Add to meat mixture. Then add corn flakes and salt and pepper to taste. Simmer for 30 minutes. Serve on rolls.
Soften dry yeast in 1/4 warm water. Mix together yeast, brown sugar, salt and 2 1/2 cups lukewarm water. Add shortening and wheat flour; blend well. Add all-purpose flour, slowly. When all ingredients are mixed, turn onto a floured board or counter and knead until smooth and elastic. Dough should be soft. Place in a greased bowl and turn dough over, greasing top of dough ball.
Mix together and bake at 350° for 30 minutes in a greased and floured 13 x 9-inch pan.
Combine dry ingredients in large bowl. Stir well. Combine buttermilk, oil and egg. Add to dry ingredients, stirring until smooth. Spoon about 1/4 cup batter onto hot griddle. Turn when top is bubbly and edges look cooked. Makes about 9 (4-inch) pancakes.
Combine all ingredients except pecans and beat well. Stir in pecans just before pouring filling into unbaked 8-inch pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and continue baking for 35 minutes or until the center is stable.
Bake in slow oven for 40 minutes in iron skillet. Serve with whipped cream.
Place chicken in large kettle. Sprinkle with salt and pepper. Pour stewed tomatoes and water on chicken. Heat to boil. Reduce heat; cover and simmer for 30 minutes. Stir in uncooked rice, thyme, red pepper and garlic. Heat to boil. Reduce heat and simmer 20 minutes more.
Mix half of whipped topping and orange peel in a small bowl. Mix remaining topping and cup of strawberries and yogurt in separate bowl. Dip with whole strawberries, peaches, melon slices or cake cubes into mixes. Refrigerate leftover dip. Makes 5 1/4 cups.
Combine the vinegar, salt, dill weed and mayonnaise. Pour over green beans, eggs, onion and pickle. Stir gently. Chill and serve. Serves 6 to 8.
Do not heat. Mix and freeze. Work as fast as you can and put in freezer bags. You should have enough juice to cover corn in bag. Cook as raw corn for table use. I have tried this recipe for many years. It keeps well.
Beat together egg whites and salt with electric mixer until frothy. Gradually add sugar. Beat until smooth and glassy. Slowly add Karo and continue beating until frosting peaks. Fold in vanilla. Makes enough for 2 (9-inch) layers.
Preheat oven to 350°. In a large bowl, cream the butter and sugars until fluffy. Add eggs and vanilla. Beat until smooth. In a medium bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Stir in toffee bars. Bake 8 to 10 minutes. Store in airtight container. Yields 6 1/2 dozen.
Prepare macaroni and cheese as per package directions; set aside. In large skillet, brown ground meat and chopped onion. Add corn, beans, stewed tomatoes and tomato sauce. Add prepared macaroni and cheese and serve warm.
Mix together and pour into unbaked crust. Bake for 30 to 40 minutes at 350°.
Put crust in baking pan. Let cool. Dissolve gelatin in boiling water. Add pineapple with juice, then add the pie filling. Pour into baking dish and chill until firm. Combine cream cheese, Cool Whip, sugar and vanilla, mixing well. Spread over firm gelatin and sprinkle with pecans.
Combine ingredients in 6-quart pan. Bring to boil. Reduce heat; boil gently, uncovered, for 30 minutes, stirring occasionally. Spoon into jars; seal. Boil in hot water for 15 minutes.
In large bowl, mix broth, oats, green pepper flakes, onion, salt (optional), pepper and eggs. Let stand 5 minutes. Add ground beef and mix well. Divide mixture into two equal parts. Place into two greased 7 1/2 x 3 1/2 x 2-inch loaf pans. Sprinkle with Parmesan. Bake 45 minutes at 375°. Let stand for 10 minutes. Makes 3 servings each. (Wrap one pan of meat loaf in aluminum foil and freeze to serve at a later meal. This may be frozen in the uncooked stage.)
Prepare cake according to package directions. Drain pineapple well, pressing out excess juice with back of spoon. Whip 1 cup cream. Fold in pineapple, cherries and almonds. Slice and reserve a 1-inch thick layer from top of cake. Cut cake around outer sides and inner sides, leaving about 1-inch thick border. Remove inside cake with hands; break in chunks. Fold into pineapple cream. Spoon pineapple mixture into cake hollow. Cover cake with reserved top. Whip remaining cream with sugar. Spread over cake. Refrigerate 2 hours or overnight. Makes 8 to 10 servings.
Blend butter, cream cheese, sugar and vanilla. Add eggs, one at a time, and beat well after each addition.	Sift dry ingredients together and add to batter. Combine 1/4 cup flour with fruit and pecans. Fold into batter. Pour into a Bundt pan which has been greased and sprinkled with 1/2 cup finely chopped pecans. Bake at 350° for 70 minutes.
Drop by teaspoonfuls. Press cherry in center, or put jelly in center.	Bake in a 375° oven until golden brown.
Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bring to a boil. Stir in rice. Cover. Remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.
Mix all together. Top with grated cheese (I use Cheddar cheese). Bake in a 350° oven for 1 hour or about 25 minutes in microwave. Sprinkle on more cheese just before finished baking.
Cook chicken; pull off bone. Put in baking dish. Add mayonnaise, soup, eggs, crushed up onion and celery. Bake at 375° until you are sure the chicken is hot throughout.
Place in bowl the broccoli, raisins, sunflower seeds and onion. Make dressing of mayo, Sweet 'N Low and vinegar and pour over salad. Add bacon just before serving.
Heat candy bars, margarine and pecans until melted; cool. Combine ingredients. Bake in four 8-inch cake pans. Bake at 350° for 25 to 30 minutes. Frost with any kind of frosting.
Brown sausage; drain. Mix all ingredients. Bake at 425° for 1 hour.
Mix together butter, sugar and eggs. Beat on high for 15 minutes. Mix graham cracker crumbs and some melted butter. Press into bottom of a 9 x 13-inch pan. Then layer the powdered sugar mix. Then layer with banana, crushed pineapple (drained), Cool Whip, nuts and chocolate.
Place beef in bag and pour all ingredients over the meat. Cook at 325° for 3 1/2 hours. Pour juice in a pot and skim off fat. Add a little flour to thicken for gravy. Best if you cook in the morning to serve that night.
Beat together the eggs and sugar until the mixture loses its granular consistency. Add milk and melted margarine; mix. Sift together flour, salt and baking powder and add to liquid ingredients. Mix until just combined. Do not try to make it smooth. Toss blueberries in a little flour to coat them (this keeps them from sinking to the bottom of the bread). Add blueberries to batter.
Place meat, salt, pepper and onions in frypan. Then pour into casserole dish. Then pour soup over this. Add peas and top with Tater Tots. Bake at 350° for 45 minutes. Real good.
Dissolve bouillon cubes in the boiling water. While cubes are dissolving, melt margarine in skillet. Add rice and onion and brown. Remove from heat and add green pepper, bouillon and mushroom soup. Place in deep baking dish and bake at 350° for 45 minutes or until thick.
Cover the bottom of an 11 x 17-inch jelly-roll pan (a cookie sheet with an edge) with unrolled sheets of crescent roll dough, patting and stretching to fit. Make sure there are no holes. Bake at 350° for 7 to 8 minutes or until lightly brown.
Mix sugar, flour and milk together. Cut up butter and place in bottom of pan. Pour in batter. Pour cooked fruit on top of batter. Bake in a 350° oven until brown.
Heat cranberry sauce. Dissolve jello in this. Add remaining ingredients. Refrigerate until set.