HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 1/4 refried beans down the middle of each tortilla. Add 1/4 cup chicken, 1/4 cup salsa, 1/4 cup sour cream on each tortilla. Roll each tortilla and place seam side down in a baking dish side by side.	Cover with remaining salsa and cheese.	Cover and bake at 350° for about 30 minutes or until warmed through.
(For each lb. of ground beef I use 1 can of canned vegetable beef soup.)
Melt margarine. Add onion and pepper. Add parsley, oregano and Tabasco sauce. After mixture is cooked, add bread crumbs. Sprinkle cheese on top and blend. Add clams and mix together. Pour into 9-inch pie plate. Bake for 20 minutes at 350°.
Melt almond bark and paraffin in double boiler. Dip the pretzels in melted mixture. Use tongs. Let harden on wax paper.
Saute chopped onion in butter for 3 to 5 minutes; add cut up squash and continue cooking for 5 minutes. Mix in sour cream and salt and pepper to taste.
Mix all ingredients together in a 9 x 13-inch pan (ungreased). Bake at 350° for 50 minutes. Frost while still warm.
Grease or line tin muffin pans (8 - 16-inch) or (24 - 2-inch). Sift together flour, baking powder, salt, sugar, eggs, shortening, milk and orange juice. Beat vigorously for 2 minutes with a spoon or mixer. Fill tin 2/3 full. Bake 15 minutes or until cakes shrink from sides of tins. When cool, spread tops with Orange Frosting.
Mix all ingredients together and bake at 350° for 30 minutes. Serve warm on party rye.
Mix cake mix, butter and 1 egg together and press into a 9 x 13-inch ungreased pan.
Unroll each can of rolls into large cookie sheet. Roll with a glass or press to edges of pan. Bake at 350° for 7 to 10 minutes. Cool for 10 minutes. Mix cream cheese, mayonnaise and dressing mix. Spread over rolls. Combine and toss vegetables and cheese. Sprinkle over base and press down lightly. Chill 1 to 2 hours before cutting into bars. (A pizza cutter works well.) Can be made 12 to 24 hours ahead. Makes 6 bars.
Heat water, margarine and bouillon together in covered dish for 1 minute on High. Stir in potatoes. Cook covered for 6 minutes on High; stir and cook an additional 4 minutes on High and stir again. Let stand for 5 minutes.
Mix all ingredients together (except ham) until blended well. Spread thinly onto ham slices, roll and chill. Serve!
Bring the first 3 ingredients to a boil; boil for 20 minutes. When fully cooled, add the almond extract and vodka.
Brown turkey. Add onion, shiitake and bamboo shoots. Add salt, shoyu sauce and sugar. Cook until sugar and salt are dissolved and ingredients heated through. Line bottom of baking dish with tofu. Layer turkey mixture over tofu. Pour eggs over mixture. Bake at 350° for 30 to 40 minutes.
Combine graham cracker crumbs, sugar and melted butter thoroughly and press in 9 inch springform pan and 1/2 inch up sides. Mix cream cheese until blended. Add sugar; mix well. Add eggs one at a time, mixing thoroughly. Add vanilla; Mix well. Add sour cream gradually. Turn into prepared crust. Bake 60 minutes at 375 degrees. Refrigerate. Cake will settle in refrigerator.
Mix the first 5 ingredients. Shape into 4 large patties; brown on both sides. Remove patties. Add water (1 to 1 1/2 cups) to drippings, then add gravy mix. Bring to a boil. Add onion rings. Place patties in square 8 x 8 x 2-inch dish. Cover; bake at 350° for 30 minutes.
Mix sugar, syrup and melted butter. Beat eggs into mixture, then add vanilla. Stir in pecans. Pour into shell and bake at 375° for 40 to 45 minutes or until done.
Cut meat into serving size pieces. Place in a large pot. Add cold water, salt and pepper. Bring to a slow simmer. Place bay leaf, pepper pod, parsley and thyme in a cloth bag. Add to pot. Simmer until meat begins to get tender. Add potatoes and onions. Simmer about 15 minutes. Add other vegetables at 5 minute intervals. After adding rice, cook 10 to 15 minutes. Remove bag of herbs. Stir in butter and milk. If possible, avoid adding water. It should be thick. Serves 12 to 16.
Mix all ingredients together. Drop by rounded teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Combine sugar, butter and milk. Cook on medium heat; bring to a rolling boil. Cook for 7 minutes or until soft ball stage. Remove from heat. Add peanut butter and Marshmallow Creme. Beat with mixer until thickened. Pour into a 9 x 13-inch pan. Can add morsels for chocolate fudge, also nuts.
Scramble fry sausage and squeeze to remove as much fat as possible. Trim edges from bread and butter both sides. Place in 12 x 8 x 2-inch casserole dish. Mix mustard with sausage and spread over bread. Sprinkle cheese on top of sausage. Mix eggs, milk, salt and nutmeg; pour over all. Cover and refrigerate overnight. Bake, uncovered, at 350° for about 30 minutes or until set.
Mix egg whites until stiff (set aside). Place flour, salt, baking powder and egg yolks in bowl; stir in milk. Add melted butter. Stir well, then fold in stiff egg whites.
Combine marshmallow cream, melted chocolate and vanilla. Gradually add cherry juice. Fold in whipped cream and cherries. Pour over crust and freeze.
Smooth margarine in bowl. Add confectioners sugar and mix until smooth. Start with 1 tablespoon cream; add to get creamy. Add vanilla and cocoa. Mix and frost cake.
Sift flour in bowl. Add salt. Mix in shortening. Add small amounts of water at a time, until dough is soft, but not sticky. Roll very thin. Cook 15 minutes in chicken or beef broth.
Boil chicken breasts until cooked. Drain broth and cut chicken into bite-size pieces. Mix together chicken, soup and sour cream. Pour into baking dish. Crumble crackers and mix in poppy seed. Sprinkle on top of chicken mixture. Melt butter and pour on top. Bake at 350° for 30 minutes.
Whip Cool Whip and condensed milk together. Mix all other ingredients into the whipped mixture. Chill and keep refrigerated.
Place all ingredients in bowl and mix well. Chill to allow flavors to blend. Yields about 2 cups.
Heat soup; add cheese, pimento, mushrooms and drained peas. Saute pepper, onion and garlic in butter; combine with pea mixture in 2-quart greased casserole. Bake at 350° until bubbly. Yields 8 to 10 servings.
Mix the baking soda, sugar and cinnamon. Add the cherries and mix. Add the eggs and oil. Mix. Pour into pan. Bake at 350° for 45 minutes.
Place rack in lowest position in oven. Preheat oven to 425°. Combine blueberry pie filling with 1/2 teaspoon lemon rind; pour into pastry shell. Bake for 15 minutes.
Heat oven to 350°. Generously grease bottom of a 9 x 5 x 3-inch loaf pan. Stir all ingredients in pan with fork until moist. Beat vigorously 1 minute. Bake in oven for 55 to 65 minutes or until center is done. Cool 5 minutes. Run knife around sides to loosen, remove from pan.
Prepare and bake a 9-inch pie shell. Combine in saucepan the flour, salt and sugar. Mix well. Gradually add scalded milk.
Cream the margarine,	Crisco and sugar together until fluffy. Add egg yolks, one at a time, and beat well after each. Sift flour	and measure. Add salt and soda to flour. Add flour and buttermilk alternately to sugar mixture. Add coconut and vanilla. Beat well. Beat egg whites stiff and carefully fold into	mixture. Bake	25 minutes at 350° in 3 greased and lined 9-inch pans.	Cool before icing.
Sear pork chops gently. Mix applesauce, sugar and cloves. Put chops in casserole and pour sauce over. Bake at 300° for 40 minutes.
Combine vegetables, garlic and salt. Cover with ice cubes and mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour over vegetables. Bring just to a boil. Seal at once in hot sterilized jars. Chill before serving. Makes 8 pints.
Mix butter and sugar. Add vanilla. Gradually work in flour. Add nuts which have been chopped fine. Roll in small balls. Cook in 300° oven until light brown, about 30 minutes. Roll in sifted powdered sugar.
Combine oats, flour, sugar and spices in a large bowl; cut in margarine until crumbly. Mix in nuts. Press 1/2 of mixture into a 9-inch pie pan.
Heat oven to 400°. Grease 10-inch glass pie plate with margarine. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth with hand mixer about 1 minute. Pour over top. Bake 35 to 40 minutes.
Preheat oven to 375 degrees. In a bowl, combine vanilla, cake mix, oil and eggs. Stir until well blended. Combine sugar and cinnamon in a shallow bowl. Form dough into 1 inch balls. Roll balls in cinnamon/sugar mixture. Place on a cookie sheet and bake for 10 minutes until cookies are set and lightly browned. Remove to cooling rack.
Mix one package of cream cheese with the Original Ranch mix and one onion, then separately mix the second package of cream cheese with the Fiesta dip and one onion. Spread on the tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese. Roll tortillas tightly. Chill at least two hours.
Dissolve jello in boiling water. Break up cranberry sauce. Add remaining ingredients. Pour in mold and chill.
Mix shortening, sugar and egg. Stir in buttermilk and vanilla. Add sifted dry ingredients. Spread in a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Cut in flour and butter; fold in pecans and press into 9 x 13-inch pan. Bake for 20 minutes at 400°. Cool. Combine cream cheese and Cool Whip and spread over cool crust. Mix pudding and milk well and spread over other ingredients. Spread remaining Cool Whip, then top with chopped pecans. Chill.
Combine cake mix, butter and egg together. Press into a greased 13 x 9-inch pan. Sprinkle 3/4 cup finely chopped nuts over this. Mix together cream cheese, 2 eggs and box of powdered sugar. Pour over nuts. Bake at 350° for 35 to 40 minutes. Cut into squares when completely cooled.
Saute zucchini, onion and dill weed in butter until onion is soft. Stir in corn and lemon juice, heat through. Makes 4 to 6 servings.
Grease 9 x 12-inch pan. Pour nuts on bottom of pan. Cream butter and sugar. Add eggs, flour and vanilla. Mix well and pour over nuts. Sprinkle fruit over batter. Bake at 300° for 45 minutes. Cut in bars while warm.
Add 3 cups of water to broccoli and cook until tender. Add all other ingredients and heat until it	just begins to boil. Serve immediately.
Mix all ingredients and beat until smooth. Pour into crust. Chill. Add cherry (or any flavor) pie filling on top.
Peel potatoes. Cook in salted water until tender. Drain and mash thoroughly. Add butter, cheese, milk and salt. Beat until butter and cheese are melted. Fold in eggs and pour into greased 9 x 13 x 2-inch baking pan. If not baked right away refrigerate. Bake in 350° oven for 30 to 45 minutes or until puffy and golden brown.
Heat oven to 325°. Beat margarine and almond extract until fluffy; gradually beat in sugar. Add combined flour and salt; mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15 to 18 minutes or until light gold. Sift powdered sugar over warm crescents.
Dissolve first 3 ingredients together. Add peach syrup; chill until almost thick. Fold in Cool Whip and peaches.
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium heat until candy thermometer reads 300° (hard crack stage), stirring occasionally. Remove from heat; stir in oil and food coloring. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers. Makes about 2 pounds.
Preheat oven to 375°. In a bowl, combine flour, soda and salt. Set aside. In another bowl, combine butter and brown sugar and beat until creamy. Add eggs and vanilla. Beat until light and fluffy. Gradually blend in flour mixture. Stir in chocolate bits and pecans. Drop by well rounded tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes. Allow to stand 2 or 3 minutes, then remove from cookie sheet onto brown paper grocery bags to absorb some of the grease. Makes 3 to 4 dozen large cookies or 4 to 6 small cookies.
Mix Kool-Aid as directions say, but omit 1 quart of water. Add 1 can of pineapple juice. Chill to slush in freezer. Before serving, add 1/2 gallon sherbet. Mix in punch bowl until dissolved.
Saute meat in a little oil. Add onion and garlic, cook a few minutes. Add tomato paste and whole tomatoes, seasoning. Let mixture cook about 1/2 hour. Peel eggplant, slice into 1/2 inch pieces. Salt lightly. Blot moisture with paper towels. Fry in oil until soft. Drain on paper towels. Put slices in baking dish. Add browned pine nuts. Pour sauce over eggplant. Bake at 375° oven for 1/2 hour.
Soften active dry yeast in 1/4 cup warm (85°) water. Combine hot water, sugar, salt, honey and shortening. Stir in whole wheat flour and 1 cup white flour. Beat well. Stir in softened yeast. Add enough remaining flour to make moderately stiff dough. Turn out on lightly floured surface; knead until smooth and satiny (10 to 12 minutes). Shape dough in a ball; place in lightly greased bowl. Turn once to grease surface. Cover. Let rise in warm place until double in bulk.
Arrange orange sections on lettuce lined plates; cover and chill. Combine remaining ingredients; stir until smooth. Pour dressing over orange sections and serve immediately.
Brown sausage in Dutch oven. Add all ingredients except ground beef, then break beef into small chunks and add to chili. Since there is no fat ground into the beef, there is no need to brown ahead.
Mix torn lettuce and cauliflowerets in LARGE bowl. Mix mayonnaise, Parmesan cheese, sugar and onion. Spoon mixture on top of lettuce and cauliflower. (Do not toss.) Refrigerate until serving. When time to serve, add crumbled bacon and toss.
Blend well together in mixer. Drop a teaspoonful at a time in hot fat. Let fry slowly until the puffs become brown. When well puffed, place on brown paper to drain.
Mix brownie mix according to package directions. Pour into pan and bake at 350° for 20 minutes. Cool. In large bowl, mix milk and water. Beat in pudding and mix well. Chill for 5 minutes. Then fold in Cool Whip and spread over brownie mix. Top with strawberries.
Prepare pie crust for 8-inch or 9-inch pie plate. Mix pudding according to directions on box. Add 2 sliced bananas. Mix and pour into pie crust. Top with lite Cool Whip; refrigerate 30 minutes to 1 hour before serving.
Combine the flour, sugar, milk and margarine together. Pour the batter into a baking dish and top with fruit. Bake at 350° for 25 to 30 minutes or until top is brown.
Soak beans overnight. Place beans, water, consomme and bouillon cube in a large pot. Bring to boil and simmer 1 1/2 hours. Saute onions in oleo until partially cooked. Add to soup with remaining ingredients. Add more water if needed. Simmer until vegetables are done. Makes 8 servings.
Sift flour, soda and salt. Cream butter and sugar. Add yolks, one at a time, beating after each. Add sour cream alternately with flour mixture. Fold in stiffly beaten egg whites. Bake at 300° to 325° for 1 1/2 hours. Turn out immediately and wrap in a dish towel.
Mix shortening, sugar and eggs. Add remaining ingredients except cinnamon and sugar. Chill dough. Roll into 1 to 1 1/2-inch balls between palms. Roll in cinnamon and sugar mixture. Place apart on cookie sheet. They spread. Bake at 400° for 8 to 10 minutes.
Preheat oven to 375°. Lightly grease a 9-inch pie pan.
Combine all ingredients, except Parmesan. Mix well and place in	a 9-inch pie pan or quiche dish (greased). Sprinkle with Parmesan. Bake at 350° for 35 to 40 minutes. Makes 8 servings with 140 calories each. Freezes up to 1 month.
Beat margarine and sugar. Add chocolate, vanilla and 1 egg. Beat 5 minutes. Add other egg and beat 5 minutes. Make sure to beat pie the full 10 minutes. Pour into graham cracker crust and chill several hours. Top pie with whipped cream.
Soften butter to room temperature. Mix butter and bananas (mashed) together real well. Add vanilla and sugar; mix well. Add flour and stir. Bake in loaf pan at 350° for 55 minutes.
Boil chicken and debone. Cut up. Cook soups along with broth from boiled chicken and tomatoes. Stir until smooth. Layer chips, chicken and cheese. Repeat layers. Pour soup mixture over layers. Top with cheese. Cook at 350° until hot.
Melt chocolate in water. Cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture, alternately with buttermilk. Beat egg whites until stiff peaks form. Fold into batter. Pour into 3 (9-inch) layer pans. Bake at 350° for 30 minutes.
Saute onion and celery in butter, then add to chicken and cream cheese. Mix well. Place 1 tablespoon of chicken mixture in center of crescent; fold up like a diaper. Bake for 12 to 15 minutes, or until golden brown, at 350°. Thicken broth with cornstarch to make gravy, and place on roll-ups once they are on plates to be served.
Brown ground meat in skillet with chopped onion and season meat with garlic powder and any other seasoning you like. When meat is brown, add soup, Cheez Whiz and milk. Melt together and pour into greased casserole dish. Top with Tater Tots and bake in oven until Tater Tots are brown.
Mix together all ingredients in large bowl. Form into a loaf and place in baking pan with lid. Cover and bake at 375° for 1 1/2 hours. About 20 minutes before time is done, remove lid. Let bake, uncovered, for remaining time.
Cook cabbage in salt water. Drain. Mix cheese, butter and celery soup until melted together. Place in casserole dish at 350° for 30 minutes. Put bread crumbs with dots of butter on top before baking.
Prepare macaroni according to package directions; drain. Preheat oven to 375°. In medium saucepan, melt margarine; stir in flour and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese and stir until melted. Pour cooked macaroni into 1 1/2-quart baking dish. Add cheese mixture and mix well. Top with remaining cheese. Bake for 20 to 25 minutes or until bubbly.
Put all in a casserole. Bake one hour at 350°, uncovered.
Preheat oven to 350°. Precook green pepper cups in boiling water (salted), about 5 minutes. Sprinkle inside with salt. Brown meat and onion. Add stewed tomatoes, rice, Worcestershire and salt and pepper to taste. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese. Stuff peppers and stand upright in 10 x 6 x 1 1/2-inch cooking dish. Bake uncovered and sprinkle with more cheese.
Pour boiling water over oats; set aside for 20 minutes. Cream butter and sugars. Add eggs and mix well. Stir together the flour, cinnamon, soda and salt. Stir into the creamed mixture, along with the vanilla and soaked oats. Pour batter into a greased 13 x 9-inch baking pan. Bake at 350° for 35 minutes.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased pan (13 x 9 x 2-inch). Bake 15 to 20 minutes until set.
Cut the boiled sweet potatoes in half or into thick rounds. Place them in a baking pan. Dot with butter or margarine and sprinkle with brown sugar to which the coconut flavoring has been well blended. Stir it well so that the coconut flavoring is mixed evenly throughout the brown sugar.
Mix all ingredients together and serve as spread for party sandwiches or as a party spread with crackers.
Warm soup in sauce pan. Dissolve gelatine in 3 tablespoons cold water. Add to warm soup. Stir in cream cheese to melt; stir in mayonnaise. Add celery, onion and crab. Pour into mold and chill until set. Serve with crackers. Makes 1 quart.
Simmer just until tomatoes juice. Add some V-8 and simmer until it thickens, which will just be a bit. Add freshly ground pepper, salt and basil. Cook the mostaccioli until about tender. Serve with tossed salad and bread.
Follow cake mix directions to make a 3 layer cake. Punch holes in cool cake. Mix Pet milk, strawberries and Jell-O. Set aside. Place cake layer in punch bowl. Top with Jell-O mixture (Pet milk, strawberries and Jell-O). Put Cool Whip on top of Jell-O mixture. Repeat until all three layers have been done. Refrigerate and chill until ready to serve.
Brown ground beef. Add spaghetti sauce. Combine cottage cheese, egg and parsley. Spray dish with Pam.
Chop up sauerkraut until very fine. Add remaining ingredients. Mix well. Pack into jars with lid on. Keep in refrigerator.
Beat egg whites until foamy. Gradually add sugar and continue to beat until meringue stands in stiff peaks. Fold in vanilla. Drop by teaspoonful about 1-inch apart on well-greased cookie sheet. Bake in slow oven (250°) for 40 to 50 minutes until cookies are firm but not brown. Remove at once from cookie sheet to wire racks. When cookies have cooled completely, store in a tightly covered container. Makes 30 cookies.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Crush cornflakes and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Can be frozen.
Cook pasta according to directions. Rinse in cold water. Place in a large bowl. Add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Yields 12 to 14 servings.
You will also need 1 large baking sheet (lined with aluminum foil) lined with graham crackers.
Warm pineapple juice with honey until honey is dissolved. Remove from heat; add rum and serve. Serves 8.
Saute onions and butter until golden; do not brown. Add 2 cans of beef broth and simmer 10 to 15 minutes. Place soup into individual ovenproof bowls or crocks and top with croutons or slice of bread and a slice of Mozzarella cheese (may substitute Muenster). Broil until cheese is melted and very lightly browned. Makes 4 servings.
Put lettuce on plate and put other ingredients over top of lettuce, and then make up Good Seasons salad dressing on envelope, then pour over top of the salad, and let sit for 1 hour, then serve cold.
Shred cabbage, peppers and onions together.	Soak in ice water with 1/2 cup salt (3 hours); drain. Mix sugar, vinegar and spices. Cover cabbage mixture with liquid mixture and heat to boil point; do not boil. Pack in clean pint jars and seal.
Mix pudding and milk. Then mix eagle brand milk and Cool Whip. Cut banana into slices. Layer beginning with wafers. Easy and the best part is, you can't tell it's lowfat and neither can anyone else!!!
Add boiling water to Jell-O. When gelatin is dissolved, add cold water, fruit juices and sugar. Chill. When ready to serve, add ginger ale. Frozen strawberries, cherries or banana slices may be added.
Grind all of above together; cook over low heat in black pot for about 2 hours. Season with salt, black and red pepper to taste. Cook 6 pounds rice; add to dressing mix; stir well and serve.
Beat sugar and oil together. Add eggs, one at a time. Beat until fluffy. Combine flour with baking powder; add vanilla. Beat all together. Grease 9 x 13-inch pan. Pour half of batter in pan. Spread pie filling over batter. Add rest of the batter. Mix 1/2 cup sugar and 1 teaspoon cinnamon for topping. Bake at 325° for 50 minutes or until done.
Cook hamburger in skillet. Add taco seasoning package and prepare according to directions. When finished, pour into casserole serving dish.
Combine milk, butter and sugar in pan; heat to boiling. Boil for 5 minutes, stirring constantly. Remove from heat. Add marshmallows, nuts, chocolate morsels and vanilla; stir until marshmallows are melted. Pour into buttered 8 x 9-inch pan. Garnish with nuts. Cool and cut.
Cook onion and garlic in chicken broth until onion and garlic are tender. Add soups and cheese.	Simmer until cheese is melted, stirring frequently. Grease casserole dish. Add layer dry noodles and layer coarse, chopped chicken. Cover with sauce. Add layers until you fill casserole, ending with sauce. Cover and	cook at 275° for 1 hour until noodles are tender.
Mix first 6 ingredients together. Put into 1-quart ungreased casserole. Top with stuffing mix rolled in melted butter. Bake in 350° oven for 30 to 35 minutes. Serves 4 to 6 people.
Dice tomato and add onion. Cut up avocados in small pieces. Add remaining ingredients. Mash with potato masher until blended.
Dice onion and press garlic in boiler. Cover with 1/2 inch water. Cook until onions are soft. Add crushed tomatoes. Do not add extra water. Add all seasonings to taste. Cover and simmer at least 3 hours. Serve over large noodles. Serves 6 to 8.