HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until done. Debone and set aside. Combine canned soups and milk over low heat until boiling. Place deboned chicken into mixture of soup. Cook over low heat. On a cookie sheet take 1 tortilla at a time, put 1 ladle of soup mix into tortilla and roll. Continue until finished with tortillas. Pour remaining soup mixture over tortillas on cookie sheet and shred cheese over the top. Bake until cheese is melted. Serve with sour cream, tomatoes and shredded lettuce.
Mix first 7 ingredients. Make into loaf. Mix mustard, water and brown sugar; pour over meat loaf. Bake in 350° oven for 1 1/2 hours.
Preheat oven to 400°. Arrange apples in greased 8 x 8 x 2-inch baking dish or pan. Cover with crab apples and raisins. Mix remaining ingredients until crumbly. Layer over top of apples and press lightly. Bake approximately 30 minutes or until crust is golden brown.
Dissolve the lye in water and pour the mixture into one gallon of milk. The mixture is then poured into the other gallon of milk without stirring. Let the mixture stand 24 hours during which it will harden, then allow cakes to stand until well cured.
Combine the first 3 ingredients, stirring until blended. Press into bottom and 1-inch up the side of 9-inch spring-form pan. Bake at 375° for 8 minutes. Cool. Melt chocolate in top of double boiler. Let cool slightly.
Microwave Directions: Place cream cheese in bowl. Microwave 30 seconds to 1 minute on Medium or until cheese is softened. Stir in soup and onions. Microwave 2 minutes on Medium or until dip is hot. Stir once halfway through cooking time. Serve with tortilla chips.
Dissolve the yeast cake in warm water. Stir in remaining ingredients. Pour into greased bowl and let rise until dough doubles (about 1 1/2 to 2 hours). Punch dough down and put in greased 9-inch pie dish. Let rise until double. Melt butter and pour over dough before baking. Bake at 400° for 45 minutes.
In small bowl, combine 1 cup frosting, crumbs, corn syrup and vanilla at low speed; beat 2 minutes at highest speed. Set aside.
Cream shortening and 2 cups sugar. Add eggs, vanilla and sour cream. Mix well. Sift flour with baking powder, salt and baking soda. Add to creamed mixture. Add nuts.
Bring sugar and corn syrup to a full boil. Take off heat and add peanut butter and corn flakes. Mix well and drop spoonfuls onto wax paper. Place tray in fridge until peanut butter mix hardens.
Place flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in cold water, one tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Shape into flattened round. Roll out on a floured, cloth-covered board. Recipe may also be used to prepare "Electric Mixer Pastry."
Combine sugar, salt and spices. Add egg. Mix well. Stir in pumpkin; add milk. Stir until smooth. Pour into chilled pastry shell. Bake in hot oven (425°) for 45 minutes on shelf just below center of oven. To check for doneness, insert knife in center. If it comes out clean, it is done.
Cream flour, cocoa, sugar, lard, salt, and soda. Beat the eggs and add the rest of the ingredients. Mix well. Drop by tsp. into crushed peanuts. Roll till coated. Put on cookie sheet and bake.
Prepare pie crust. Layer the crab meat (pat it dry), Swiss cheese and onion. Beat eggs slightly. Beat in half and half and seasonings. Pour over ingredients in pie crust. Cook uncovered in 425° oven for 15 minutes. Reduce to 300° oven and cook uncovered about 30 minutes or until knife test is clean. Let stand for 10 minutes before cutting.
With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork, until all moist. Then mold dough into balls. Chill at least 15 minutes before rolling out. Makes 5 crusts. Lasts one week or freeze.
Cook squash and onions until tender but firm in salted water or in a vegetable steamer. Drain. Add grated carrots. Melt butter. Pour over stuffing mixture. Place 1/2 of stuffing mixture in 9 x 13 x 2-inch pan. Combine squash mixture, sour cream, salt, pepper and soup. Pour into casserole. Top with remaining crumbs. Bake at 350° for 1/2 to 1 hour until crumbs are brown.
Blend together sugar, eggs, oleo, pineapple, vanilla, salt, and soda. Add flour and mix well. Drop by teaspoonfuls onto cookie sheet.
Put oyster crackers in a 9 x 13-inch pan. Heat oil then add dill weed, lemon pepper and dressing mix. Stir until all oil is absorbed. Heat in oven at 200° for 10 minutes, stir well. Cook another 10 minutes.
Combine all ingredients except vegetables; beat well. Chill until serving time. Serve with vegetables. Makes about 1 1/2 cups dip.
Process all the ingredients in the blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned. You can also make smaller pancakes. Top with any low-sugar or sugar free syrup. This has 32 grams carbohydrate.
Cut chicken up in small pieces and dice onion and pepper. In large pan, heat oil and saute chicken, onion and pepper. Add curry and several dashes of red pepper. After all slightly sauteed, add tomatoes and 2 cups water, then add hominy. Bring to boil, then simmer about 15 minutes. Serve over rice.
Preheat oven to 350°. Parboil noodles for 5 minutes. Drain. Melt butter over noodles and cover well. Mix sugar and eggs with electric mixer. Add cheese, sour cream and milk. Fold in apples, peaches, vanilla, marmalade and raisins. Add to the noodles. Mix well. Pour into a large glass baking dish. Fill dish 3/4 full, allowing space for pudding to rise. Lightly sprinkle crushed cornflakes on top. Dot with butter and cinnamon sugar. Bake at 350° for 1 hour. Can be frozen and reheated for later.
Sprinkle pork chops with salt and pepper. In 10-inch skillet, brown pork chops in 1 tablespoon hot shortening. Pour off drippings. Put in baking dish. Pour around the chops a mixture of soup, evaporated milk and water. Bake at 350° for 45 minutes, until chops are done. Stir gravy well. Makes 4 servings.
Remove biscuits from cans and cut each one into quarters; roll pieces in the granulated sugar and cinnamon. Place pecans, some of the remaining cinnamon-sugar and 2 tablespoons margarine, cut into pieces in the bottom of a greased Bundt cake pan. Arrange cut biscuits on top of the pecans. Sprinkle any remaining cinnamon-sugar over top.
Mix sugar and	oil. Add eggs 1 at a time.	Combine salt, soda and flour. Add a small amount at a time to sugar mixture; mix well.	Add vanilla. Add apples, nuts and coconut; mix well. Pour into floured and greased tube pan. Bake 1 hour or until cake tests done.
Place the raisins in a saucepot with water to cover; stew until tender; drain. Add the cream, sugar, mixed with the flour, and cook for 5 minutes. Beat the egg yolks, stir in a little of the hot mixture, then add all together and cook until thickened; cool. Add the nuts (optional). Pour into baked pie shell. Cover with meringue and brown lightly in a moderate oven.
In large bowl, combine all-purpose and whole wheat flour, baking powder, baking soda, sugar and salt. Cut in shortening and buttermilk. Turn out on a lightly floured board and knead for 10 minutes. Shape into a 7-inch round loaf. Cut a cross on top of dough with a sharp knife. Bake at 375° in a preheated oven for 40 minutes. Remove from oven. Combine 2 tablespoons sugar and 1 tablespoon water in a saucepan and bring to a boil. Brush top of bread with sugar syrup and bake 5 minutes longer.
Brown together ground beef, onion and garlic. Drain. Add remaining ingredients. Cover and simmer 30 minutes. This recipe can be doubled or tripled.
Mix sugar and oil in electric mixer. Beat at high speed for 1 minute; add eggs, one at a time, beating each for 1 minute. Mix dry ingredients. Add to mixture. Fold in vanilla, apples and nuts. (Juice thins as it cooks.) Grease and flour large Bundt or angel food pan. Bake at 325° for 1 to 1 1/2 hours. Cool 15 minutes before removing. Can be frozen for several months.
In saucepan, melt butter, chocolate chips and peanut butter. In large bowl, empty Crispix cereal. Pour peanut butter mixture over Crispix and mix well. Put powdered sugar in large paper grocery sack. Put coated Crispix into bag; close the bag tightly and shake until Crispix is well coated. After mixture is well coated, lay flat on cookie sheet to dry.
Wash unpeeled cucumbers; cut into 1-inch chunks. Dissolve salt in water; pour over cucumbers. Cover; let stand at room temperature for 5 hours. Prepare jars and water both as directed. Drain cucumbers; rinse thoroughly and place in large kettle. Heat remaining ingredients to boiling, stirring, until sugar is dissolved. Pour over cucumbers; heat to boiling. Fill jars; process and cool and store as directed.
Preheat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan. Combine brownie mix, contents of fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in pecans, spread evenly in pan.
Preheat oven to 350°. Cream butter and sugars together. Add vanilla, peanut butter and eggs; mix well. Add cocoa; mix well. Add flour and soda; mix well. Fold in chips and peanut butter cups. Bake on ungreased cookie sheet for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing or they will fall apart. Makes 3 dozen.
Heat oven to 375°. Cook sausage and drain. Mix Bisquick and margarine. Add boiling water. Stir until soft dough forms. Divide dough between 12 regular muffin cups (greased) or 24 small. Press on bottom and up side of each cup. Divide sausage evenly among cups. Beat egg and half and half; stir in onions and salt. Spoon about 1 tablespoon into each cup. Sprinkle cheese over tops. Bake about 25 minutes.
Mix ingredients into a 3-quart casserole dish. Bake at 350° for 1 hour, uncovered. Stir and serve. Makes 12 servings.
I cook this in a heavy aluminum pan. Bring butter, sugar and Karo to a boil. Boil 5 minutes, then add soda. It gets foamy. Pour over corn; stir until well coated. Break apart and store in an airtight container.
Mix meat, onion, crackers, pepper, salt, 1/2 cup tomato sauce and egg whites. Form a loaf. Mix remaining tomato sauce, vinegar, mustard and brown sugar. Pour over meat loaf. Pour 2/3 cup water around edge of loaf. Bake 1 hour at 350°.
Sift dry ingredients together. Beat the eggs 1 minute. Add eggs to dry ingredients; mix with remaining ingredients. Beat cake batter for 3 minutes. Pour into 3 greased and floured 9-inch cake pans. Place into preheated 350° oven for 35 to 40 minutes or until toothpick comes out clean.
Mix eggs and sugar, beat well. Add oil, beat and add remaining ingredients. Pour into 15 X 10 pan. Batter is thin. Bake 350° for 30 to 35 minutes until done.
Mix ingredients together. Grease cookie sheets. Bake at 350° for 10 to 12 minutes.
Brown almonds and sesame seed. Mix onions, pepper, oil, sugar, vinegar and seasoning packet. Pour over cabbage and noodles.
Saute meat and onion in skillet with Crisco until meat changes color. In casserole, place 1/2 of cabbage (chopped), then put 1/2 of meat on top of cabbage. Add remaining cabbage, then rest of meat. Pour tomato soup on top. Cover and bake at 350° for 1 hour.
Cook spirals; drain well; rinse with cold water. Brown meat; drain fat. Add taco seasoning, mix well and cool. Combine cooled spirals, onion, cheese, olives, beef, and lettuce. Mix well. Just before serving, stir in dressing; add tomatoes and chips. Toss lightly. Top with spicy taco sauce if desired.
Combine eggs with mayonnaise; spread over bottom of well-greased 8-inch spring-form pan. Sprinkle with onion. Blend softened cream cheese until well blended and smooth. Spread carefully over onion with wet spatula. Cover and chill 3 hours or overnight. Before serving, top with caviar, spreading to edge of pan. Garnish with lemon wedges and parsley. Serve with crackers.
Mix together the first 4 ingredients.	Add the remaining ingredients. Mix real well. Put in 3 loaf pans. Bake at 325° for 1 hour.
Brown ground meat with celery, green pepper and onion. Mix with cooked macaroni and cheese, adding cheese last. Bake 35 minutes at 350°.
In a mixing bowl, combine sugar, flour and baking powder and mix thoroughly. Add eggs and 1/2 cup milk and beat until smooth. Add the remaining ingredients and mix well. Pour into an unbaked 8-inch pie shell or custard cups. Bake at 275° until top is golden and custard is set.
Clean out pumpkin for carving; clean the seeds from the flesh and soak for 2 hours in salt water. Mix the rest of the ingredients together and toss with the pumpkin seeds. Place seeds on a cookie sheet and bake at 250° for 1 hour, turning every 15 minutes. After pumpkin is carved and lights turned low, admire your work of art while munching on those delicious pumpkin seeds. Happy Halloween!!
Baking Temperature: 350°. Baking Time: 25 to 35 minutes for 9 x 13-inch pan; 35 to 40 minutes for Bundt pan.
Melt margarine in a 2-quart baking dish at 350°. Mix flour, sugar and milk in a bowl. Pour into hot margarine in baking dish, then pour in fruit with juice. Bake at 350° for 45 minutes.
Preheat oven to 425°. Heat up the butter until creamy. Add sugar and vanilla; mix. Then beat in one egg at a time. Next add flour, baking powder, chopped nuts and chocolate chips. Finally add the milk. Mix until smooth and creamy. Pour into a greased loaf pan and bake approximately 35 minutes.
Deep fry rice sticks and drain on paper towels. Mix lettuce, chicken, sesame seed, almonds, onions and rice sticks. Mix sugar, vinegar, oil, salt and pepper in shaker. Pour over salad before serving. Store salad ingredients in airtight container until ready to use.
Fry beef and onion until lightly browned; drain and season. Spread a layer of beef, onion and parsley in casserole. Cover with rice and cheese; top with tomatoes. Repeat layers. Simmer at 350° for 15 minutes or until done.
Melt oleo and add other ingredients. Turn rolls out of aluminum pan onto cutting board. Slice in half with serrated knife. Spread oleo mixture on both sides (lightly). Put ham and cheese and replace top. Cut out in individual rolls and replace in pan. Cover with aluminum foil and put back in plastic bag. Freeze until ready to use. Heat, covered, in a 350° oven for 25 to 30 minutes.
Cut chicken into pieces; toss with oil. Mix remaining ingredients, except sauce, in plastic bag. Shake chicken in plastic bag. Shake off excess crumbs.
Use a large pan (this boils high in the pan). Combine sugar and milk (no salt is needed for the salt is in the peanut butter). Boil until soft ball forms in cold water. Stir often.
Cream butter, eggs and sugar. Add vanilla and mix well. Add vanilla wafers (crushed) and milk and beat well. Add coconut and pecans. Fold in or stir by hand. Bake in tube pan at 325° for 1 1/2 hours or until done. Will be light brown on top.
Cook beef and onion on High for 4 minutes; add spices and pepper, corn and tomato sauce. Cover and cook 4 minutes. Stir in rice and cover and cook 6 minutes. Sprinkle with cheese and cook uncovered for 1 minute.
Cut in thirds 1 pound dates; add to this 1 1/2 cups boiling water. Cream together the sugar, shortening, salt and egg. Add the flour, soda and vanilla. Mix in the dates and bake at 350° for 40 to 45 minutes.
Beat eggs. Add oil and milk and beat well. Add dry ingredients and beat. Add more milk, if necessary, to get the consistency of pancake batter. Can make fried cornbread or bake in iron skillet or muffins at 450° until brown.
Do not add water to jello. Drain all fruit. Dump all ingredients into bowl and mix well. Refrigerate 1 to 2 hours before serving. Don't use light Cool Whip as it falls. Try varying fruits if use use different flavors of jello.
Thaw potatoes thoroughly and put in 9 x 13-inch pan. Mix next 6 ingredients together and pour over potatoes. Put crushed flakes on top and dribble butter over it. Bake at 350° for 1 hour or a little more.
Trim excess fat from meat; cut meat in 1/4-inch thick strips. Cut carrots and broccoli stems into 1/2-inch slices and separate broccoli flowerets. Combine water, soy sauce, cornstarch and sugar. Heat 1/2 oil in work or skillet over medium heat. Add broccoli stems, flowerets and carrots. Stir-fry until hot but crisp, 3 to 4 minutes. Remove vegetables and add remaining oil to wok or skillet. Add beef strips, not more than 1/3 at a time; stir-fry 4 to 5 minutes or until meat is light brown. Add soy sauce mixture. Cook until thickened and clear, stirring continuously. Add vegetables, garlic powder and thoroughly stir. Serve immediately over hot rice if desired. Makes 4 servings.
Saute onions in margarine. Crush tomatoes. Add peppers and tomatoes to cooked onions. (Green chili peppers may be used if fresh jalapeno peppers are not available.) Shred or slice cheese in 1/2-inch slices. Add to mixture. Cook on medium heat on top of stove or microwave on High for 10 to 13 minutes, stirring once or twice, until cheese melts and mixture is smooth. Serve with nacho chips. Keeps well in covered dish in the refrigerator.
Blend butter, sugar and vanilla in a mixing bowl. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg	mixture until well blended. Stir in nuts. Spread in greased pan and bake in a 350° oven for 20 to 25 minutes or until brownies begin to pull away from edges of pan. Frost if desired.	Cut into squares.
Combine 1/3 cup sugar and 1/4 cup butter in a small mixing bowl, creaming until light and fluffy. Add egg, beating well. Combine 2 1/3 cups flour, baking powder and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla and fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Combine 1/2 cup sugar, 1/3 cup flour and cinnamon. Cut in 1/4 cup butter until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375° for 25 to 30 minutes.
Chop zucchini in large pieces. Put in wok or skillet to toss and stir-fry. Add tomatoes, onion and chili. Add chili powder and toss and cook together over low heat. When crisp-tender, add corn. Heat and serve.
Measure cereal into large buttered bowl. Combine sugar and syrup in a small saucepan. Cook over medium heat until it boils. Remove from heat. Stir in peanut butter and mix until well blended. Pour over cereal and mix together until cereal is coated. Press mixture into a buttered 9 x 13-inch pan. Let stand in cool place. Melt chips over low heat. Mix well and spread over bars.
Butter 9 x 13-inch casserole. Mix all ingredients except cheese into a large pot and warm slightly. Pour mixture into casserole dish, cover with foil and refrigerate overnight. Bake at 350° 1 to 1 1/2 hours. After 1 hour, add cheese and remove foil if it seems too soupy. Let rest 5 to 10 minutes before serving. Serves 10 to 12.
Heat oil in large skillet; saute beef and onion until browned, adding salt to taste, pepper and garlic powder. Drain off excess fat and place in square casserole. Bring water, milk, margarine and 1 teaspoon of salt to a boil. Stir in Potato Buds until thoroughly moistened and potatoes are fluffy. Spread corn Niblets over beef mixture, then spread potatoes over corn. Sprinkle cheese on top. Bake in preheated 350° oven for 25 to 30 minutes or until heated through. Yields 6 servings.
Put sugar, milk, margarine and cocoa in pan. Bring to a boil. Cook 1 minute. Remove from heat and quickly add oatmeal, peanut butter, vanilla and nuts. Stir well. Drop by teaspoonful on waxed paper. Let stand until cool.
Cut pork in 1-inch squares. Brown in oil. Stir frequently for 15 minutes. Combine gravy with water, honey, soy sauce, vinegar, ginger and garlic. Salt and add to skillet. Cover and cook 20 minutes. (Can do this much ahead.) Add carrots; cook 10 minutes. Add onion and pepper; cook 5 minutes. Serves 4 to 5.
Place sauerkraut in bottom of baking dish. Add celery, tomatoes and margarine. Add bacon. Bake at 350° for 1 hour or until bacon is crisp. This can be microwaved in 10 minutes at 7 power.
Mix sugar, Karo and milk. Cook over medium heat until soft-ball stage. Remove from heat and add peanut butter and margarine.	Beat until it starts to thicken. Pour into greased flat pan. Cool and cut.
Combine broth, soy sauce and mushroom soup; pour over other ingredients. Bake at 350° for 30 minutes or until bubbly. Serve over hot rice.
Boil water and add rice. Cover and boil rice until most of water is absorbed (over low heat or double boiler). Stir occasionally while rice is boiling.
Mix all ingredients thoroughly except coconut. Form into moth ball bite-size pieces. Roll in coconut flakes. Chill. Do not bake.
Brown hamburg, drain. In large pot, add all the ingredients. May add more or less chili powder according to taste. Cook slowly, 1-2 hours. Or all day in a crockpot. Serve with Pillsbury Cornbread Sticks. Enjoy!
Melt butter in baking dish. Pour in apples and sprinkle with brown sugar. Add dry cake mix, saving 1 cup. Sprinkle pecans over cake mix. Bake at 350 degrees until brown. Very good served with ice cream!
Grease 9 x 13 oven dish. Layer ingredients as listed. Bake 1 hour at 325°.
Cook noodles in water (slightly salted) until tender; drain. Saute onion in butter. Add soup, milk and seasonings; stir until well blended. Boil. Arrange noodles, turkey and mushroom sauce in alternating layers in greased casserole. Sprinkle almonds on the top. Bake in preheated 375° oven for 30 minutes. Serving size is 3/4 cup. Serves 50 people.
Wash shrimp, pat dry and set aside. Cut chilies in half; remove seeds. Place wok over high heat; add oil. Heat for 10 seconds. Add chili-garlic paste; stir-fry for 1 minute and oil turns slightly red. Add shrimp; stir-fry 3 to 5 minutes until pink. Stir in salt. Serve at once with fresh bread to soak up chili mixture.
Coat skillet with nonstick cooking spray. Cook onion and green chilies. Heat enchilada sauce. Add onion, green chilies, garlic powder and black pepper to sauce. Heat tortillas. Preheat oven to 350°. Cover bottom of shallow baking dish with some of the sauce. Dip tortillas, one at a time, in sauce. Place 4 on bottom of dish. Top each with cheese. Continue to make 4 stacks. Top all stacks with rest of sauce and cheese. Place in oven and bake until cheese is melted. After removing from oven, may be topped with chopped lettuce and tomatoes for extra flavor.
Brown meat in electric skillet on low temperature. Add sauce, peppers, salt and onions. Cook 15 minutes, low to medium temperature. Then simmer on and on. Serve on fresh buns. Yields approximately 35 servings.
Melt butter and marshmallows in saucepan. Remove from heat. Add vanilla and food coloring. Add cornflakes; stir well. Drop into wreaths on waxed paper. Decorate with red hots.
In a bowl stir together cream cheese, artichoke hearts, pimiento and oregano. Spread cream cheese mixture onto tortillas. Divide remaining ingredients between the tortillas. Roll up tortillas.	Cover and chill seam sides down for 2 to 24 hours. Cut roll-ups into one inch slices.
Mix flour, baking powder, oil, wine and sugar; let stand about 15 minutes. Roll out about a tablespoon into a rope and twist like a knot. Place on ungreased cookie sheet. Brush with egg white, beaten with a tablespoon of water. Bake at 350° for 20 minutes or until done.
Combine soup and mayonnaise. Cook broccoli until tender. Arrange in large baking pan. Place chicken on top. Pour soup mixture over chicken and sprinkle with cheese. Mix butter and crumbs and put on top. Bake at 350° for 25 to 30 minutes.
Mix all the ingredients together and spread in 9 x 13-inch pan. Bake 45 minutes at 325°.
Saute onion in butter over low heat until tender. Stir in flour. Cook for 1 minute. Add can of tomatoes with chilies. Stir. Add cheese and jalapenos. Cook over very low heat, stirring occasionally, until cheese is melted. Serve with tortilla chips.
Mix together. (Can be baked in casserole for 1 hour and served with other meats.)
Use meat mallet to pound veal on both sides until it is fairly thin. Season it with salt, pepper and paprika. Dust steaks lightly with flour. Shake off excess flour. Dip into combined egg and milk. Coat with bread crumbs. Press crumbs on firmly.