HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping one at a time in hot oil. Drain on paper towels. Mix chicken and onion. Put about 2 tablespoons chicken mixture on center of tortilla. Sprinkle with grated cheese and roll up. Place in shallow baking dish and pour soup mixture over enchiladas. Sprinkle with remaining cheese. Bake at 350° for 20 minutes or until heated through. (Water may be used instead of vegetable oil to soften tortillas; they will be soft, but not oily.)
In a saucepan, combine sugar and milk. Bring to a boil and cook to the soft ball stage. Remove from heat and add peanut butter, vanilla, nuts and margarine. Beat until cool and pour into buttered pan. Cool and cut into squares.
Mix together sugar, butter and evaporated milk in saucepan and bring to boil. Cook 8 minutes, stirring constantly. Remove from heat and add peanut butter, marshmallows and vanilla and blend thoroughly. Pour into a greased pan and cool. Cut into squares.
Use a 9 x 13 x 2-inch glass baking dish. Melt 1 stick margarine and mix with graham cracker crumbs. Spread on bottom of dish.
Mix these ingredients together well. Spread on buttered party rye bread. Sprinkle Bac*Os over each one and place on cookie sheet. Bake at 300° for 15 to 20 minutes.
Combine sugar and cornstarch. Put 1/4 the amount in bottom of pie shell. Put in peaches, arranging slices close together. Sprinkle remaining sugar mixture over peaches. Pour cream over all. Strip top with pastry. Bake at 450° for 10 minutes. Reduce to 375° to finish baking (about 45 minutes).
Mix together and spread mixture on rye snack bread. Put thin slice of unpeeled cucumber on top and sprinkle with lemon pepper.
Stir together all ingredients. Mix well; press into ungreased 9 x 13-inch pan.
Thaw berries, if frozen. Meanwhile, in medium saucepan, combine sugar and gelatin; stir in milk and 1/4 water. Heat just until gelatin dissolves. Set aside to cool.
Bake cake mix in 5 layers or in 2 layers and split into 4 layers. While cake is baking mix condensed milk and lemon juice. Put into refrigerator to cool. When cake layers are done and cooled, spread condensed milk mixture between layers, reserving 1/2 c. mixture. Mix reserved mixture with cool whip. Spread on top and sides of cake. Store in refrigerator.
Dissolve jello in boiling water and put into blender. Add cream cheese and sour cream. Blend until smooth. Pour into large bowl and mix in cool whip. Pour into crust. Refrigerate.
Mix beef and pork. Add cooked rice, salt and pepper. Hollow out peppers and stuff. Place in large Dutch oven pan. Pour soup and water in. Cook over medium heat until boiling, then lower heat. Peppers are done when peppers are soft and meat tastes done, about an hour and a half. Add sour cream to soup when peppers are cooked and done.
Cream together butter and sugar. Stir in egg and vanilla. Add oats, flour, baking soda and salt. Press 2/3 of mixture into greased, 13 x 9 x 2-inch baking pan. Melt chocolate chips, sweetened condensed milk and butter, stirring constantly over low heat. Stir in chopped nuts. Pour over mixture in baking pan. Crumble remaining oat mixture over top. Bake at 350° for 20 minutes. Cool slightly; cut into squares.
Fill large pot 3/4 of the way full with water. Bring to boil on high heat. Add spaghetti. Boil until tender, about 10 minutes. Drain. Put spaghetti back in pot and add sauce. Stir until well blended.
Grease and flour a Bundt cake pan. Place frozen rolls in pan. Mix brown sugar and pudding mix (not instant). Sprinkle over rolls. Mix granulated sugar and cinnamon. Sprinkle over brown sugar and pudding mix. Spread pecans over this. Pour melted butter over pecans. Place on cabinet overnight. Do not cover! (May cover lightly with a towel.)
Shred cheeses and reserve 1/3 of mixture. Combine cumin and 1 cup of picante sauce. Combine with cheese mixture. Combine remaining ingredients and add to mixture. Spoon mixture into shells and roll up; place seam side down. Spoon reserved picante sauce over top and sprinkle with reserved cheese. Bake at 350° for 20 to 30 minutes.
Mix ground chuck, milk and bread crumbs together and form into balls. Mix remaining ingredients and pour over meat balls. Bake at 350° for 45 minutes or until sauce thickens. Don't cover while baking.
Chop bacon into small pieces; lightly brown in skillet. Add green pepper and onion; continue to cook until tender. Add all other ingredients; stir to blend. Pour bean mixture into lightly greased 2-quart casserole. Bake, uncovered, at 350° for 1 hour. Serves 6.
Mix all ingredients together well. Pour in crust and bake. Bake at 425° for 15 minutes, then bake at 350° for 30 minutes. Makes 2 pies.
Cook bacon until crisp; drain and crumble. Save most of drippings. Saute onion in same pan. Add rest of ingredients including bacon and simmer until thick. If desired, sprinkle on cheese until melted.
Sift together flour, baking soda, salt and spices into medium mixing bowl. Add sugar, shortening, egg and milk to first mixture. Beat until smooth. Add oats and raisins; mix well. Shape dough into 1-inch balls. Place on greased baking sheet. Flatten with fork. Bake in 350° oven for 12 to 15 minutes.
Combine eggs, cooked pasta, 1/2 cup spaghetti sauce and Parmesan cheese. Spread mixture over bottom and up sides of a greased 9-inch pie plate to form a shell. Cook spinach according to package directions; drain well. Mix together spinach, Ricotta cheese and nutmeg. Spoon into pasta-lined plate. Spread remaining spaghetti sauce atop filling. Cover edge of pie with foil. Bake at 325° for 30 minutes. Top with Mozzarella cheese and bake 5 more minutes or until cheese is melted.
Heat oven to 350°. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until fluffy. Beat in flour and oats. Stir in chips.
Mix all ingredients together. Knead for 5 minutes. Let raise in covered bowl for at least 2 to 3 hours. Then roll dough about 1/8-inch thick. Then cut into squares or as big as you want them. Fry in Fry Daddy or at 375°.
Puree zucchini. There should be 1 1/2 cups. Preheat oven to 350°. Grease a 13 x 9-inch metal baking pan. In large bowl, mix zucchini, flour and remaining ingredients, except walnuts. Beat at low speed until just mixed. Increase speed to high; beat 2 minutes or until smooth. Stir in walnuts.
Beat eggs until light and fluffy. Add sugar and vanilla. Mix baking powder and flour. Add to egg mixture. Heat milk and butter to boiling point and add to batter; beat well. Pour in oblong pan that has been greased in bottom only and not floured. Bake 40 minutes at 350°.
Put all ingredients into a kettle and boil until it hardens when dropped into cold water. Add 1 teaspoon vanilla. Turn into greased tins. When nearly cold, cut into small squares.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin with lemon juice, stirring until slightly thickened. Remove any unmelted ice. Fold in carrots; spoon into individual glasses. Chill until set, about 30 minutes. Garnish with parsley, if desired.
Microwave Directions: Sprinkle both sides of chicken with taco seasoning mix. Place chicken in 8-inch square microwave-safe baking dish. Pour salsa over chicken. Cover with waxed paper. Microwave on High for 5 to 9 minutes or until chicken is fork-tender and juices run clear, rotating dish once halfway through cooking. Sprinkle evenly with cheese; microwave on High for 45 to 60 seconds or until cheese melts. Serve with sour cream.
Cream the shortening, sugar and eggs until light and foamy. Sift flour, salt and baking powder. Add vanilla and milk. Mix until smooth and chill. Roll to 1/2-inch thick and cut into desired shapes. May sprinkle with sugar.
Mix all ingredients. Refrigerate overnight. Remove. Let stand at room temperature 1 hour. Bake at 350° for 35 to 40 minutes.
Fry bacon in skillet. Take bacon out on paper towels; set aside. Cut up cabbage, onions and bell pepper and cook about 10 minutes into some of the bacon drippings. Add tomatoes, salt and crumbled bacon into mixture. Cook about 10 minutes.
Bake at 450° for 30 minutes. Serves 6 to 8.
Preheat oven to 350°. Place fruit in an 8 x 8-inch baking dish. Cut crusts from bread and cut each piece into five fingers. Place bread over fruit. Mix sugar, flour, egg, vanilla and butter (melted). Pour over fruit and bread fingers. Bake 35 to 40 minutes until golden brown.
Pour hot water over Jell-O. Stir until mixed well. Chill until it begins to thicken. Mix other ingredients and add to Jell-O. Put in refrigerator until set.
Cut cookie dough in 1/8-inch slices. Line a 14-inch pizza pan with slices overlapping slightly. Bake at 375° for 12 minutes. Cool. Blend softened cream cheese, Cool Whip, sugar and vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Use any combination of fresh or drained, canned fruit. Glaze with marmalade or preserves mixed with water. Chill.
In a large saucepan, cook the Karo, water and sugar until it reaches 280° on a candy thermometer. Add 1 tsp. flavoring and 1 tsp. coloring and pour onto a greased cookie sheet. When hard, break into bite- size pieces. Suggested flavorings: mint, orange, cherry, lime
Mix dry ingredients together and cut shortening into flour. Add milk to make soft dough. Turn out on floured board. Knead lightly for 1 minute. Roll out, cut out biscuits and place on ungreased baking sheet. Bake at 425° for 15 to 20 minutes.
Cream butter and sugar. Add beaten egg. Sift flour, soda, cream of tartar and salt together about 3 times. Add to first mixture and blend. Stir in vanilla and pecans. Shape into a roll (or rolls) about an inch in diameter. Wrap in wax paper and leave in refrigerator overnight. Slice very thin; bake on greased cookie sheet in a 300° oven until golden brown.
Halve the hard-boiled eggs and remove yolks. Into the yolks, add all ingredients. Spoon into egg white halves. Sprinkle with a little paprika. You may wish to decorate each half with a sliced olive (black or green). Ready to serve.
Mix sugar, flour and butter. Add eggs, buttermilk and flavoring.	Pour in 9-inch unbaked crust.	Bake 10 minutes at 450°; then reduce heat to 350° for 35 minutes.
Combine apples, water and cinnamon in 7 x 13 inch baking dish. Combine margarine, flour and sugar; cut until mixture becomes crumbly and sprinkle over apples. Bake at 350 degrees for 50 minutes.
Mix lime juice, 1 tablespoon oil, the garlic, hot pepper sauce, cumin and salt in a plastic food storage bag. Add pork; close bag and turn to coat. Let stand at room temperature 20 minutes.
Sprinkle chicken with garlic powder; set aside. Combine tomatoes and remaining ingredients, except rice, in a large Dutch oven. Bring to a boil; reduce heat and simmer 15 minutes. Add chicken and return to a boil. Cover; reduce heat and simmer 30 minutes or until tender. Serve over rice. Makes 6 servings.
Melt caramels in 1/3 cup evaporated milk. Set aside. Mix cake mix with 3/4 cup melted oleo and 3/4 cup evaporated milk. Spread 1/2 of the mixture in a 9 x 13-inch cake pan that has been sprayed with Pam or lightly greased. Bake 15 minutes at 350°. Then spread melted caramel mix on cake. Then sprinkle chocolate chips and nuts on cake. Spread remaining cake mix over this and bake 18 to 20 minutes longer at 350°. Let cool before cutting. The remaining cake mix will not cover the caramels and nuts completely.
Heavily butter one casserole dish. Dust sides and bottom of dish with cracker crumbs. Then line bottom of dish with about 1/4-inch cracker crumbs. Save remaining cracker crumbs to cover top of casserole.
In large skillet, cook bacon until crisp. Pour off half the fat. In remaining fat, cook onion and green pepper until tender. Add tomatoes, water, rice, chili sauce, salt, brown sugar, etc. Cover and simmer 35 to 40 minutes. Crumble bacon over top. Serves 6.
Mix chicken broth, cornstarch, soy sauce, sugar and garlic. Set aside. Heat frying pan or wok and coat with vegetable oil. Add frozen vegetables. Stir-fry until tender (about 2 minutes). Add meat. Stir-fry 1 minute. Stir in broth mix. Cook and stir until thickened. Serve over rice.
Mix together and bake at 350°. Makes 2 or 3 eight-inch layers. Cool completely before frosting.
Mix all ingredients together in large bowl. Refrigerate at least 2 hours prior to serving.
Wash and chop carrots, celery, onion, pared potato and zucchini. Mince garlic. Coarsely shred cabbage. Heat oil and butter in Dutch oven or big pot over medium heat. Saute onions until soft and golden, 6 to 8 minutes. Stir in carrots and potatoes; saute 5 minutes. Stir in celery and green beans; saute 5 minutes. Stir in zucchini; saute 3 minutes. Then cabbage and garlic; cook 1 minute.
Put oleo in pie pan. Melt in oven. Add flour and sugar. Mix together and pat in pan up sides. Bake at 350° for 10 to 20 minutes until brown.
Mix together all of measured ingredients and knead for 10 minutes by hand. Rest 5 minutes. Split dough in half. Roll dough out on counter or flat surface to about 1/2-inch thick. Brush or pat margarine (melted) over surface of rolled dough.
Combine all ingredients except crackers and butter. Crush crackers and put melted oleo on crackers. Sprinkle over top. Bake at 350° for approximately 45 minutes.
In large bowl, mix cream cheese, onion salt and Worcestershire sauce. Mix until ingredients are softened. Slice pickles into little cubes; add to mixture. Mix well. On each slice of ham, spread mixture evenly. Roll ham; hold with toothpicks. Cut into slices. Refrigerate until ready to serve.
Drain juice from pineapple and add it to well-mixed sugar and flour, set aside. Beat eggs and add them, along with the butter, to the juice mix. Cook this mixture over medium heat until it thickens. Watch closely and lower heat, if needed, so it doesn't scorch or burn, stirring constantly. Cool; add to pineapple. Fold in marshmallows, nuts and bananas. Mix well before serving. Keep refrigerated. Serves: 12-15.
Mix all ingredients except the potato chips and cheese. Put in oiled 9 x 13-inch baking dish. Top with the potato chips mixed with the cheese. Bake 10 to 15 minutes at 400°. Can be made ahead and refrigerated. Bake 5 minutes longer.
*To make cheese ball put in 1 cup of pecans and roll the ball in the other cup.
In a 3-quart pan, combine butter, onion and garlic, stirring over medium heat until onion is soft, about 8 minutes. Stir in flour and gradually add the broth and bring to a boil on high heat. Add potato and cover. Simmer over low heat until potato is tender, about 15 to 20 minutes. Add cooked chicken; cover and simmer until chicken is well heated. Add basil or other herbs. Use cheese, if desired.
Cut oranges in half. Stud each half with 4 cloves. Bring 2 cups water to boil in heavy, large nonaluminum saucepan. Add orange halves, sugar and 6 cinnamon sticks; stir over medium-high heat until sugar dissolves. Simmer for 5 minutes. Add wine. Adjust heat so that mixture is almost simmering and cook for 20 minutes; do not boil. Remove orange halves and cinnamon sticks from wine. Ladle wine into mugs. Attach orange slice to rim of each mug. Garnish each with cinnamon stick and serve. Makes 10 servings.
Mix the first 3 ingredients together and roll into small balls. In top of double boiler, melt chocolate chips and wax. Dip balls into chocolate mixture with toothpick. Place on wax paper and cool.
Melt butter in frying pan. Saute mushrooms and rice until rice is brown. Add soup and 1 cup water plus juice from mushrooms. Simmer 30 to 45 minutes until moisture is absorbed.
Combine the coconut and milk. Add vanilla and mix thoroughly. Drop from a teaspoon onto a greased cookie sheet. Bake in a 350° (180° C) oven for about 10 minutes. Remove from sheet immediately when the macaroons are cooked. Makes about 2 dozen.
Brown onion and celery in margarine. Add all ingredients except cheese in buttered 2-quart dish. Bake at 350° for 30 minutes. Spread cheese over top and bake 15 minutes more. If you use another rice, you need to cook it.
Mix first 4 ingredients as for pie crust. Make 1 roll. Wrap in waxed paper or other wrap and refrigerate overnight. (Can be kept in refrigerator for 2 or 3 days.) The next day, divide the roll into 5 sections. Roll one piece at a time as for a 9 or 10-inch pie. Cut this into 8 pieces (triangles). Place 1/2 teaspoon preserves at wide edge and roll. Place seam side down on ungreased baking sheet. Bend to form crescent. Bake at 375° for 20 minutes until golden brown.
Cream sugar with shortening; add egg. Sift flour with soda and salt, add to cream mixture alternating with milk and apples. Add walnuts, vanilla and cinnamon, mix well. Pour batter into a lightly greased and floured 13 X 9 inch pan.
Add green pepper, celery and diced onion to pan with little oil and saute. Add 1/2 cup water, potato, fish, corn and seasonings and simmer until potatoes are tender. Add milk and heat until hot; do not boil. May add a little butter and smoke, if you like. I like a little more milk.
Melt butter in large, heavy frying pan; add cauliflower, celery and onion. Combine bouillon cube, wine, salt and pepper; pour over vegetables. Cook quickly over high heat, turning constantly. Cook until vegetables are barely tender and still crisp, about 7 or 8 minutes. Serve at once.
Cook broccoli according to package directions, arrange in shallow buttered 1 1/2-quart casserole. Combine soup, butter, lemon juice, cheese and pimientos; spoon over broccoli. Top with crackers and pecans. Bake until heated through.
Boil butter, sugar, milk and cocoa on stove for 2 minutes. Remove from heat; add peanut butter and oats. Stir. Drop spoonfuls on waxed paper. Wait to cool. Enjoy.
Drain peas. Cook Cheez Whiz until melted, then pour over peas in buttered baking dish. Add chopped eggs. Stir to blend. Top with onions. Bake in 350° oven for 15 minutes.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk. Fold in beaten whites. Pour in 3 (9-inch) pans lined on bottoms with paper. Bake at 350° for 30 to 35 minutes.
Butter Bundt cake pan. Put half of nuts and raisins in bottom of pan, then put in rolls. Sprinkle remaining ingredients (except butter) on top of rolls. Slice butter on top. Allow to thaw and rise overnight. Bake at 350° for 20 to 25 minutes, then turn upside down and remove from pan immediately.
Combine sugar, cocoa and flour. Add melted margarine and mix well. Add eggs and mix. Add vanilla and mix. Pour into pie shell and bake approximately 30 minutes in a 325° oven. Pie will appear shaky in center, but will firm up as it sits.
Cook chicken. Pour hot water from chicken over broccoli and let stand while preparing sauce. Butter 2 1/2 or 3 quart baking dish. Layer broccoli and chicken. Pour sauce over top. Bake 50 minutes at 350°. Top with buttered bread crumbs before putting in oven.
Drain juice from pears. Heat pear juice until hot. Add Jell-O, turn down to low so Jell-O won't burn. Add room temperature cream cheese to juice until melted.
Dissolve Jell-O in boiling water. Let gel until consistency of unbeaten egg white. Mix cake mix with eggs and lemon extract. Add Jell-O mixture. Pour into greased, floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Soften cream cheese. Add 1/2 cup parsley and nuts along with remaining ingredients. Form into ball and roll in remaining nuts and parsley.
Cook fruit and sugar with a little water until tender. Pour fruit with syrup into baking dish.	Sprinkle with cinnamon. Sift dry ingredients. Add to dry ingredients. Mix with fork until crumbly. Spread over fruit. This will sink into dish. Pour melted butter on top. Bake at 375° for 40 minutes. The crumb mixture will rise to top of pan and brown.
Place in a greased casserole. Top with buttered corn flake crumbs. Bake at 350° for 45 minutes.
Put butter in frying pan and melt. Cut up mushrooms, onion and peppers. Put them in frying pan and cover until soft. Boil 2 1/4 cups water and add 4 bouillon cubes to it. Stir. Then pour in frying pan with vegetables. Add rice. Keep covered. Cook 30 minutes on low heat.
Using a wire whisk, blend pineapple and yogurt together. Slowly blend in sugar-free vanilla pudding, stirring all the time. Divide into 1/2 cup servings. Add a tablespoon of Cool Whip when serving. Enjoy.
Chop chocolate and cube butter. Melt over double boiler. Add sugar and coffee. Mix well to combine. Cool until just warm. Whisk the eggs together and then add to chocolate mixture. Whisk well. Pour into a 9 or 10-inch spring-form pan that has been greased and dusted with sugar. Bake at 325° until set. Cool then refrigerate. Release pan sides. Garnish with sweetened whipped cream and semi-sweet chocolate curls.
Place margarine in 1 1/2-quart casserole. Microwave at High (100%) until melted. Blend in flour, salt, mustard, pepper and pepper sauce. Stir in milk. Microwave at High (100%) until thickened, blending with wire whisk once or twice. Stir in cheese. Microwave at High (100%) to soften cheese. Stir in macaroni.
Cook spaghetti enough for four. In a large skillet brown bacon and add garlic and onion. Let cook for 1 minute. Add eggplant; cook until done. Add tomato and mushrooms; cook for 1 minute. In a small saucepan add 1 to 1 1/2 cups water. Add Ramen or saimin flavor packet. Thicken sauce with flour or cornstarch. Place spaghetti on platter; pour on bacon and vegetable mix, then sauce. Serve hot.
Generously grease bottom only of 13 x 9-inch pan. Sprinkle marshmallows over bottom of pan. Combine Jell-O (dry) with strawberries and set aside. In a large bowl, blend rest of ingredients until moist, then beat for 3 minutes on medium speed. Pour batter evenly over marshmallows in pan. Now pour strawberry mixture evenly over top. Bake at 350° for 45 to 50 minutes until golden and toothpick comes out clean. Serve warm with ice cream or whipped cream. As the cake bakes the strawberries sink and the marshmallows rise and glaze the top.
Dissolve yeast in water. Add salt and flour. Knead until smooth. Cover and let rise about 15 minutes. Divide dough into 16 portions. Roll each into narrow rolls and shape pretzels. Dip each pretzel in soda solution and sprinkle with salt. Place on greased cookie sheets. Bake at 450° for 15 minutes.
Mix all ingredients and pour in a buttered casserole dish. Bake at 375° for 20 to 30 minutes until brown.
Combine all ingredients in a shallow pan. Shape into a loaf. Bake at 350° for one hour. Pour off drippings. Add tomato sauce and 1/2 cup cheese. Bake 15 minutes longer or until cheese is melted.
Combine all ingredients in casserole dish. Let stand overnight. Bake at 350° for 1 hour and 15 minutes. Makes 10 servings.
In a 2-quart microwave-safe bowl, combine all ingredients. Microwave covered with plastic wrap on High 8 to 10 minutes, stirring twice, until cucumbers are tender-crisp. Ladle into glass jars and refrigerate. Makes 2 1/2 cups.
Melt butter in saucepan; add flour, stirring until smooth. Cook one minute. Add broth, salt, pepper and nutmeg. Stir until thickened and bubbly. Remove from heat. Add chicken and vegetables. Place one pie crust in a greased 9 x 9-inch square baking dish with tall sides. Pour in filling. Top with second crust, sealing around the edges. Make several slits in top crust with a knife. Brush with melted butter, if desired. Bake at 400° for 45 minutes or until top is browned. Let cool 10 minutes before cutting.
Soften cream cheese and blend in sugar. Prepare Dream Whip according to directions on package. Fold Dream Whip into cream cheese sugar mixture. Slice bananas and place over bottom of crust. Sprinkle lemon juice over bananas. Spoon cream mixture into crust over bananas. Top with blueberry pie filling. Can be garnished with Dream Whip, then refrigerated.
Take 2 heaping cups of patience, 1 heart full of love and 2 handfuls of generosity. Add a dash of laughter and 1 head full of understanding. 1 can cream of chicken soup
Line a 9 x 13-inch cake pan with foil. Put rice in bottom with 1 cup milk. Lay on chicken pieces. (I use 6 to 8 chicken breasts instead of whole chicken.) Sprinkle seasonings and onion soup on top. Pour soup and 1 cup milk (mixed) over chicken. Cover with foil. Bake at 350° for 2 hours.