HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken with onions, soups, tomatoes and seasonings. In a baking dish, layer tortillas with chicken mixture. Top with lots of grated cheese. Bake in 350° oven 30 minutes until cheese is melted and brown.
Mix the above ingredients and bake at 300° for approximately 20 minutes, then top with about 1/2 cup grated cheese and Ritz cracker crumbs. Bake about 10 to 15 minutes longer. Serves 8 or more.
Cook chicken; save broth. Put cut up chicken into a casserole dish. Mix in sour cream and soup. Mix saved chicken broth in dressing mix to moisten. Put dressing mix on top of chicken mixture. Bake in a 375° oven until brown and bubbly.
Beat egg whites until stiff. Fold in sugar very slowly. Fold in black walnuts with a spoon. Put on slightly greased sheets and bake at 250° for 40 minutes.
Mix together flour, baking powder, soda, salt, cinnamon and sugar. Beat eggs; add oil and pumpkin. Mix altogether and add walnuts. Bake at 350° for 20 minutes or until done. Grease and flour 11 x 17-inch pan with sides.
Cut ribs into serving-size portions. Put in a shallow baking pan in single layer. Bake in a very hot oven (450°) for 30 minutes, turning once. Drain off fat. Saute onion and garlic in butter in a saucepan until tender, 3 minutes. Add chili sauce, lemon juice, sugar, horseradish and salt. Bring to boil. Simmer 15 minutes on low heat. Brush ribs with sauce. Grill over grayed coals or broil 6 to 7 inches from heat for 20 minutes. Brush with sauce until ribs are nicely glazed.
Cut off pumpkin top; reserve top. Scoop out innards and discard. Layer cheese, croutons, cheese and croutons until pumpkin is full. Pack down. Pour margarine or butter over this. Replace pumpkin top. Bake at 250° on a cookie sheet for 2 hours or until mixture melts. Serve in pumpkin with raw vegetables and crackers.
Sprinkle salt, pepper and garlic powder on chops and dredge in flour. Brown in oil. Add tomatoes (use juice of tomatoes and water to equal 1 cup of liquid), onion, and rice. Simmer 1 hour, covered. Serves 4.
Preheat oven to 375°. Lightly oil 9-inch square baking pan. Using electric mixer, beat butter, cornmeal and sugar in bowl until blended. Add eggs, one at a time, beating well after each addition.
Slice hot dogs and Smokies crosswise to make 5 pieces from each (or use cocktail wieners). Melt mustard and jelly together in saucepan. Add meat and heat until hot. Do not cover or sauce will be watery.
Combine all ingredients, mixing well. Shape into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 20 minutes or until lightly browned. Makes about 4 1/2 dozen.
Slice carrots into rounds and cook until tender; drain. Mix sugar and flour. Add orange juice; cook until thickened. Pour over carrot slices; add oleo. Simmer 10 minutes. Serves 6.
Mix all ingredients with a mixer for 2 minutes. Add vanilla and nutmeg to taste.
Mix pudding and milk until it thickens a little. Add sour cream and Cool Whip. Mix well until it thickens. Starting with crackers, make a layer in a 13 x 9-inch pan, then spread frosting on top. Refrigerate. Then cut into squares.
Prepare Taco Shells. Cook and stir hamburger in skillet until done. Drain. Stir in water, 1/2 cup onion, chili powder, salt, cumin and garlic. Heat to boiling; reduce heat. Simmer, stirring occasionally, until thickened, about 10 minutes. Spoon 1/4 cup mixture into each shell. Top with lettuce, onion, cheese, tomato and sour cream.
Lay chicken in bottom of large casserole dish. Stir condensed soup and sour cream together; cover chicken. Spread crushed Ritz crackers on top. Pour melted margarine over all. Bake for 30 minutes at 350°.
Brown steak, onion and celery in small amount of fat. Pour into 2-quart casserole. Add rice, soups, mushrooms and water. Blend ingredients; bake at 350° for 1 hour to 1 hour and 30 minutes. Yields 6 servings.
Toss lettuce, tomatoes, onion, cheese and kidney beans together. Crush corn chips before opening bag. About 30 minutes before serving, pour chips over the other ingredients and add dressing over top. Toss again. Use very large bowl. Best when eaten first day.
Cook pasta shells according to package instructions. Drain and set aside. Combine picante sauce, tomato sauce and water. Set aside. Cook meat over medium heat until brown, stirring to crumble. Drain. Add 1/2 cup picante mixture, chiles, 1/2 cup cheese and 1/2 can onion.
Combine all ingredients in a pint jar; shake. Cover tightly. Store in refrigerator. Shake before using.
Place a layer of sweet potatoes, sliced crosswise, in a greased casserole. Dust with salt, pepper and a little brown sugar; continue the layers until the dish is about 2/3 full. Heat the milk and pour over potatoes, it should just cover them. Place pork chops on top of potatoes. Cover and bake at 350° for an hour, then remove cover and season with salt and pepper. Leave the cover off and cook until the pork chops are tender and nicely browned on top.
Prepare the lime, orange and cherry jello in separate 8 x 8-inch pans, using 1 cup boiling water and 1/2 cup cold water each. Place in refrigerator.
Peel and slice carrots. Boil in saltwater until tender. When cool, alternate layers of carrots, green peppers and onion rings.
In a bowl, combine the cream cheese, carrots, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly. Wrap in plastic wrap. Refrigerate overnight. Slice into 1 1/2-inch pieces. Yield: 6 to 7 dozen.
Melt chocolate chips over hot water. Set aside. Add a dash of salt to egg whites and beat. Gradually add sugar beating until well blended. Then beat until mixture will form stiff peaks. Beat in vinegar and vanilla. Fold in Baker's cocoa, chopped nuts and melted chocolate. Drop onto greased cookie sheet. Bake at 350° for 10 minutes. Makes 36 cookies.
Cream shortening and sugar. Add beaten egg, molasses; then dry ingredients, which have been sifted together. Add hot water last and beat until smooth. Bake in greased shallow pan for 35 minutes at 350°.
Mix flour, salt and pepper. Dip chicken in flour mix and thoroughly coat. Heat oil and butter in frypan. When hot, add chicken and saute until brown on each side. Remove chicken and place on heated plates. Pour most of fat from pan, leaving brown bits. Add wine and lemon juice and stir to incorporate drippings. Pour over chicken and serve immediately. Serves 2.
Mix the first 4 ingredients together by hand; pat into greased 9 x 13-inch pan. Mix cheese and eggs. Add sugar; blend until smooth. Add pecans. Pour over first layer. Bake at 325° for 40 to 60 minutes.
Combine all ingredients; mix well. Store in an airtight container. To serve, add 1 tablespoon mix to 3/4 cup boiling water. Yield: 6 cups mix.
Mix all ingredients and spread on party rye bread. Broil 4-inches from heat until hot and bubbly. Serve hot! Yield: 20.
In a large bowl, stir eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven 50 to 60 minutes.
Bake brownies per package instructions. Cool. Punch holes in brownies with a fork. Pour coffee over brownies. Set aside. Whip up Jell-O chocolate mousse per package directions. Break up candy bars (in wrappers). Break up half the brownies, place in bottom of glass trifle dish. Cover with half the mousse. Layer half candy (or brickles) then add half whipped topping. Repeat layers. Chill and enjoy.
Cream butter and sugar. Blend in milk, eggs and vanilla. Add raisins, coconut and nuts. Pour into pie shell and bake at 350° for 30 minutes. Reduce heat to 325° and bake 10 to 15 minutes longer until set.
Peel oranges and divide into sections. Place in a bowl and slice bananas into it. Add sugar and mix lightly; chill. When ready to serve, top with coconut.
For each egg, beaten, add 1 tablespoon of water, a little salt and enough flour to roll the dough as thin as possible. Let dry on the breadboard until the small noodles can be cut without sticking or cracking. If wish to keep for a while, let noodles dry after cutting and put in freezer. Otherwise, cook noodles in one or more pints of chicken or any other broth, or water, for 15 to 20 minutes.
Pound chicken into 1/4-inch thickness. Set aside. Mix cheese, 1/4 cup mayo, onions, parsley flakes and mustard in a small bowl. Cut artichoke hearts into bite-size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture down center of each piece of chicken. Roll up and secure ends with wooden picks. Mix flour, salt and pepper in shallow dish. Set aside. Mix egg and water in shallow dish. Dip rolled chicken in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.
In a saucepan, cook carrots with water. Add salt and pepper. Cook until barely tender; drain. Melt butter, marmalade and jelly. Cook with carrots for a few minutes.
Beat the cheese into mayonnaise, then beat in the cream. Season to taste with salt, pepper and serve over your favorite salad. Refrigerate leftovers.
Boil noodles until tender, but still firm. Preheat oven to 375°. Combine all ingredients into 2-quart casserole dish. Top with slices of American cheese. Bake for 15 to 20 minutes, until casserole is heated through. Serve hot.
Bring beans and water to boil; soak overnight. To cook, add cooked bacon (diced) to which the onion was cooked in grease before drained and cubed raw potatoes and carrots along with tomatoes. Add ham and honey. Simmer for 1 1/2 to 2 hours or until done. Mash with potato masher and stir in 2 cups milk. Simmer for an additional 10 minutes.
Mix together and pour over top of meat. Bake at 350° for 1 hour. Serves 15.
Cut scallops crosswise in half; set aside. In frying pan, simmer margarine or butter, lemon juice, salt and pepper approximately 5 minutes. Add scallops and green onion. Cook until scallops are done. Stir in tomato. Cook until tomato is warm. Sprinkle with dill. Serve. Makes 4 servings.
Thoroughly mix spices with meat. Form meat into balls 1 1/2 to 2-inches. Roll each ball in flour, packing firmly. Brown balls on all sides in Dutch oven. Cover with water. Cover and simmer for 1 1/2 hours. Thicken gravy with flour, diluted with 1/2 cup water. Serve over potatoes or egg noodles. Yields 4 to 6 servings.
Heat oven to 375°. Put butter in a jelly roll pan and put in oven to melt. Add a single layer of potatoes, turning to coat with butter. Mix remaining and sprinkle over the potatoes. Bake 1/2 hour or until done.
Dissolve gelatin in cold water; set in pan of warm water until soft. Mix into cranberry sauce. Add other ingredients, except cream cheese. Soften cream cheese. Serve over salad as a dressing. Serves 6.
Heat oil in large skillet on medium-high heat. Add chicken, onion and green pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa (hot or medium). Bring to a boil.
Brown hamburger and drain. Add all other ingredients except cabbage. Simmer 15 minutes. Add cabbage; simmer until flavor is blended and cabbage is cooked. The longer it simmers the better it tastes. Can be frozen and then reheated (flavor improves).
Soften gelatin in cold water for 5 minutes. Dissolve this mixture in hot water. Add the sugar and salt. Mix until sugar is dissolved. Cool. When cool add the lemon juice, mustard and paprika. Shake the mixture well and chill. If it becomes solid in refrigerator, warm a little.
Melt and bring to a boil the water, cocoa and margarine. Pour over the flour, sugar, soda and salt that have been mixed together. Beat well. Add the eggs, vanilla and buttermilk. Mix and pour into a 13 x 15-inch jelly roll pan and bake for 20 to 22 minutes at 350°.
Place vegetables, water, bouillon cubes and Tabasco sauce in crock-pot. Mix meat, egg, salt and pepper, dash of Tabasco sauce and bread crumbs in bowl. Form into small meatballs and drop into soup mixture. Cook 4 to 6 hours on low. (If cooked on range top, cook until all ingredients are done.) Add Velveeta cheese and mix until it melts. Serve immediately. Freezes well.
Cream margarine and sugar. Add flavoring, flour and nuts. Chill in freezer for 30 minutes. Roll into small balls and put on ungreased cookie sheet. Put thumbprint into ball. Cook at 275° for 15 to 20 minutes or until lightly brown. Cool. Put icing in middle. Use any flavor icing.
Lightly score edge of steak at 1 inch intervals. Preheat grill or broiler. Combine all ingredients in saucepan. Cook until butter melts. Reserve 1/4 of mixture. Place steak on grill or broiler. Brush mixture on steak. Cook about 6 minutes on each side for a medium broil. Place on platter, drizzling remaining mixture on steak.
Combine pie filling mix, sugar, spice, milk and egg, adding the pumpkin last. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 4 hours. Garnish with whipped topping.
Mix eggs and sugar. Add oil. Mix dry ingredients together. Add to the mixture. Add apples and nuts last. Bake at 350° for 1 hour and 15 to 30 minutes. Check with toothpick for doneness. May cook in Bundt pan, well-greased and floured.
Mix all ingredients together and pour into three 8-inch well-greased pans. Cook at 350° for 35 to 40 minutes.
Cream butter and powdered sugar until light and fluffy. Add salt, vanilla, flour and nuts. Preheat oven to 325°. With teaspoon remove small amount of dough. With hands form a ball. Place on ungreased cookie sheet. Bake 15 to 18 minutes. Remove and roll immediately in powdered sugar. Makes 30 to 36 cookies.
Cook chicken until done. Cut up into chunks. Cook broccoli according to directions on box. In a 9 x 13 pan, spread stuffing on bottom. Add broccoli. Put chicken on top of that. Mix soup and mayonnaise together. Pour over chicken. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Combine mayonnaise and horseradish. Fill rolls with roast beef, lettuce, tomato, onion and mayonnaise mixture. Serves 4.
In pot, mix together and boil as brine:vinegar, water, dill seed, salt, and hot peppers. Wash and prepare okra. Pack okra and garlic tightly into hot, sterilized jars. Pour brine over okra in jars. Seal and process in boiling bath for 10 minutes. Ripen several weeks before opening.
Mix all together and top with paprika. Bake in 375° oven for 15 minutes.
Brown hamburger meat and drain. Add onion; saute. Add Ro-Tel tomatoes, cream of chicken soup, green onion dip and picante sauce. Heat together. Break tortillas in small pieces into microwave casserole dish. Layer in dish half the tortillas, 1/2 of the mixture, 1/2 of the tortillas and balance of the mixture. Cook on High for 6 minutes. Top with Velveeta cheese slices. Cook on low 3 or 4 minutes until cheese melts. Serve with tortilla chips.
Combine jello, hot water, cold water, sugar and salt. Let cool. Add apples, bananas and pineapple to jello. Let set.
Sift together all dry ingredients in a large bowl, then add all wet ingredients. Beat until smooth. Bake at 350° for 35 minutes.
Peel and cube potatoes. Combine with all other ingredients and chill for 4 to 6 hours.
Peel and halve onions. Parboil in water 10 to 12 minutes, drain. Remove centers, leaving 3/4-inch edges. Chop center portion to equal 1 cup. Cook broccoli as to package directions, drain. Combine chopped onions, broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into center of onion halves. Melt butter. Blend in flour and salt. Add milk and cook until thick, stirring constantly. Remove from heat and blend in cream cheese. Spoon sauce over onion halves and bake, uncovered, at 375° for 20 minutes.
Mix all cake ingredients (except walnuts). Sprinkle walnuts in a 10-inch greased and floured tube cake pan. Pour cake ingredients over walnuts. Bake for 1 hour at 325°. Cool cake, then invert on serving platter.
Mix bananas, eggs and sour cream until well blended. Add cake mix; beat on high for 2 minutes. Put half of batter in tube pan, add half of crunch mixture. Repeat layers, ending with crunch mixture. Bake at 350° for 50 to 60 minutes.
Peel and cut peaches into 1-inch cubes. Combine peaches with blueberries, sugar, cornstarch, lemon juice and spices. Stir to mix thoroughly. Line a 9-inch pie plate with plastic wrap with 5-inches overhanging the edges. Spoon fruit mixture into pie plate. Freeze until firm. Unmold filling and fold plastic over frozen filling; put in one-gallon freezer bag. Freeze until ready to use. To bake, prepare pastry crust, line pan. Place frozen fruit filling in unbaked crust. Cover with top crust, crimp and seal edges. Cut steam slits in top. Bake at 425° for 45 minutes, then 375° for 30 to 35 minutes. Serve warm or cool.
Mix well and form patties. Dip in cornmeal or flour; fry until brown.
Grease a 9 x 13-inch glass dish. Spread half of the bread cubes evenly in dish. Add the ham and cheese. Combine eggs, milk, salt and mustard and pour over all, then cover with remaining bread crumbs and refrigerate overnight. Combine corn flakes and butter for a topping. Bake at 350° for 40 minutes. Makes 10 to 12 servings.
Boil squash until tender. In skillet, melt butter and add bell pepper and onion. Drain squash. Mix with skillet mixture. Add eggs, soup and 1/2 crackers. Put into ungreased casserole dish. Put remaining crackers on top. Can add cheese before cooking. Cook at 350° for 15 minutes.
Cream egg and butter, add bananas, dry ingredients and nuts. Bake in loaf pan at 350° for 45 minutes to 1 hour.
Blend eggs and sugar well. Add pumpkin, oil and water; mix well. In a separate bowl, combine all dry ingredients. Slowly blend in dry ingredients and mix well. Pour into greased and floured loaf pan. A 1-pound coffee can may be used. Fill it half full and place on cookie sheet. Bake at 350° for 50 minutes or until done.
Fry bacon until crisp; drain and crumble. Add diced potatoes and onions to 2 tablespoons fat. Cover with water and cook until done. Add crumbled bacon, cubed eggs, milk and seasoning.
Cook 1 box rotini noodles. Add to mixture of ingredients. Slice 2 big cucumbers and 2 onions. Stir well. This is better if left set overnight.
Combine grits, water and salt. Cook until thick. Add oleo, onion, cheese, Cheez Whiz, eggs, garlic powder and red pepper. Stir until well mixed. Put in oiled casserole and bake at 350° until bubbly, about 30 minutes. This serves about 20 people and it freezes well.
In a large frying pan or electric skillet, brown chicken in butter. Season with salt and pepper. Add remaining ingredients, except Burgundy and orange slices. Reduce heat, cover (can also be put in 375° oven) and simmer, stirring and basting occasionally until tender. Add Burgundy and orange slices. Continue simmering another 10 minutes. Serve hot.
Mix flour, baking powder, sugar and salt together in a mixing bowl. Cut	in butter or margarine to resemble coarse crumbs. Combine milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough. Roll out to 1/4 inch thickness,	cut out biscuits with 2-inch cutter. Good for cobblers, chicken pie, etc.
Mix well; roll into small walnut size balls. Bake 8 to 10 minutes in a 400° oven.
Melt Crisco for deep frying. Cut biscuit centers out with a small medicine bottle. Drop biscuits in hot Crisco. Brown on one side, then the other. Take out of Crisco. Put in glaze. Then take out of glaze and put on plate to cool.
Melt together. Add 1 large box Crispix cereal. Stir to coat. Place in a large grocery bag. Add 1 pound powdered sugar and shake well.
For each serving, you need 1 square graham cracker, 1 square of a chocolate bar and 1 marshmallow. Place on a grill or in electric skillet. Cover and heat until the chocolate has melted. This can be done in a microwave.
Put cucumbers in a jar in layers with grape leaves and green grapes. For a half-gallon jar, use 3 tablespoons of salt. Fill jar with cold water and let stand 3 days. Pour off liquid and discard. Add 2 tablespoons of salt to each jar and fill again with cold water.
Dissolve yeast in water (115°). Mix in remaining ingredients. Knead. Place in greased bowl. Turn over. Cover and let rise until doubled. Punch down. Let rise again. Grease 5 bread pans. Divide dough into 5 equal parts. Place in bread pans and cover. Let rise. Bake at 350° for 30 to 35 minutes.
Beat eggs slightly and add milk. Mix thoroughly. Add remaining ingredients and mix well as a meat loaf. Pat firmly into a greased 6-cup ring mold and chill overnight.
Brown garlic and onion in 1 cup olive oil; add tomatoes, water and paste. Stir; add seasonings and simmer for 1/2 hour. Stir often; add mushrooms and raw ground beef. Simmer 1/2 hour; taste for seasonings. Simmer for 3 hours or more.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt. Set aside. Cream butter; gradually add sugars. Beat until fluffy. Add egg and vanilla; mix well. Alternate flour mixture with pumpkin, mixing well. Stir in chocolate chips.
Mix ingredients; put in refrigerator for at least 15 minutes. Pour into pie shell. Bake at 350° until golden.
Mix eggs, sugar, oil, zucchini and vanilla. Add dry ingredients to this. Add nuts. Pour into two greased loaf pans. Bake at 350° for 45 to 60 minutes, or until done.
Heat oven to 350°. Grease and flour a rectangular pan, 13 x 9-inches. Mix sugar, oil and eggs until blended. Beat 1 minute. Stir in remaining ingredients except apples; beat 1 minute. Stir in apples. Pour into pan. Bake until wooden pick inserted in center comes out clean or 35 to 45 minutes.
Dissolve yeast in water. Add sugar and oil. Add salt. Beat flour into liquid mixture real well; dump on floured surface. Knead in 1/2 to 3/4 cup flour. Knead almost 10 minutes. Grease bowl that dough was in; return dough to bowl. Let rise until double, approximately 1 1/2 hours. Punch down; shape into balls and place into greased loaf pan. Let rise again approximately 1 1/2 hours or until double. Bake 35 to 40 minutes or until very brown on top. Remove from oven and rub butter on top. Will make approximately 2 dozen rolls or 1 loaf of bread.
Mix and bake on cookie sheet at 250° until dry and crisp. Stir often (1 1/2 to 2 hours).
Brown walnuts and noodles in 325 degrees for 10 minutes for crunchy. Cool on paper towels. Combine noodles and walnuts with broccoli, romaine and onions. Pour Sweet & Sour Dressing over and toss to coat well. Serves 10-12.
Saute onion and pepper in margarine until tender. Add rest of ingredients. Heat until thoroughly mixed. Serve with tortilla chips.
Put foil in bottom of pan, leaving enough on edges to "tent" over top. Mix all ingredients together and shape into loaf in center of pan. Tent the pan and bake for 45 minutes at 350° (or until done through and brown).
Cream shortening and sugars until light and fluffy. Add eggs and vanilla and beat well. Combine dry ingredients in separate bowl. Stir into creamed mixture. Drop by teaspoon onto lightly greased baking sheet. Bake at 350° for 10 to 12 minutes.
Combine cream, margarine and sugar. Add egg and beat well. Add dry ingredients and almond flavor. Fill cookie press with dough and drop onto cookie sheet. Brush with beaten egg white and sprinkle on pecans. Bake at 400° for 10 minutes.
Combine shortening, cocoa and salt. Add milk and vanilla. Stir sugar in 3 parts, mixing until smooth and creamy. Add more sugar to thicken or milk to thin.
Mix all ingredients together well until batter is thick and ready to roll on floured board. Cut in shapes and sizes you desire. Cook in a pot on top of stove in hot cooking oil. May be rolled in powdered sugar after you have cooked them or you can also dip in chocolate syrup.
Mix eggs, corn syrup, sugar, peanut butter, vanilla and butter. Mix together and put in unbaked pie shell and cook at 300° until done.
Remove fat, combine all ingredients . Put pork in and soak 1 hour at room temperature or overnight. Drain pork. Keep liquid. Bake 45 minutes at 350°. Baste with liquid marinade.
Combine all ingredients. Roll out. Cut with cookie cutter which has been dipped into flour. Preheat oven to 400°. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes or until lightly brown.
Brown cubed steak in a deep pan. Season and add some Worcestershire sauce while browning. Do not drain. Add soup to meat and meat juices. Add more Worcestershire to your own liking. Simmer, covered, for 20 minutes. Serve over rice.