HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown beef, onions, salt and pepper. Drain. Add Cheddar cheese and 1/2 of chilies to meat. Set aside. Heat together soup, American cheese, milk and remaining green chilies. Roll meat mixture into tortillas and place in a 2-quart casserole dish. Pour sauce over tortillas and bake at 325° for 30 minutes.
Spread flattened dough with the ingredients. Roll up and pinch edges. Rub with olive oil. Bake at 350° for 35 minutes.
Mix together sausage, biscuit mix and flour.	Roll in small balls. Bake at 400° for 10 to 12 minutes. Cool; store in tightly covered container.	Makes 3 dozen servings.
Mix all ingredients into bowl. Lightly grease round cake pan. Pour ingredients into pan. Place in preheated oven at 350°. Cook for 1 hour.
Mix peanut butter, powdered sugar, brown sugar and 1/2 cup butter. Mix all together well and pat onto cookie sheet or long cake pan. Boil for 1 minute Milnot, sugar and 1/2 cup butter. Add 1/2 to 3/4 package chocolate chips. Spread over peanut butter mixture.
Combine sugar, flour, spices and salt. Mix with apples. Dot with butter. Pour into pie crust; top with other pie crust. Bake at 400° for 50 minutes.
Boil fish in water. Saute onion until golden brown. Add to stock. Add cubed potatoes and cook until potatoes are soft. Add milk, butter and seasoning. Serves 6.
Combine first 3 ingredients in a saucepan. Cook over medium heat 15 minutes, stirring occasionally. Remove and discard cinnamon stick and cloves. Combine sugar and cornstarch. Add 2 tablespoons cold milk, stirring until smooth. Add to hot milk, stirring constantly. Cook about 2 minutes (do not boil). Pour into mugs and sprinkle with nutmeg.
Brown hamburger. Season with onion, garlic and Worcestershire sauce. Add instant rice and water to make enough for your family. Cook until rice is done.
Cream the margarine and sugar. Add eggs, one at a time, then add peppermint extract, vanilla and baking chocolate. Spread in graham cracker or vanilla wafer crust. Let set at least 6 hours in refrigerator before serving.
Place chicken (whole or pieces) in a slow cooker, on rack if desired. Add water to cooker. Mix together remaining ingredients except cornstarch and spoon over chicken. Cover cooker and cook slowly 2 to 3 hours, until very tender. Remove chicken to serving platter.
About 15 minutes before serving, preheat oven to 350°. With serrated knife, cut Italian bread crosswise into 12 slices. Place slices on cookie sheet. Spread slices with butter or margarine and sprinkle with roasted red pepper and oregano leaves. Bake bread until golden, about 7 minutes. Makes 6 servings, about 165 calories per serving.
Cook spaghetti and drain. Mix with cheese, pimento, mushroom soup, mayonnaise, salt and pepper. Sprinkle cracker crumbs on top. Bake at 350° for about 45 minutes.
Mix all together in mixing bowl. Put in a greased and floured 9-inch square pan. Bake at 350° for 35 minutes. When cooled, sprinkle confectioners sugar on top.
Melt 2 tablespoons of butter in skillet; saute mushrooms until tender and set aside. Place rice in 1 1/2-quart casserole. Add hot chicken broth, water chestnuts, salt and remaining 2 tablespoons butter, cut in small pieces. Cover; bake at 350° for 30 minutes. Stir in sauteed mushrooms; cover and continue to bake 15 to 30 minutes longer, or until moisture is absorbed. Serves 6 to 8.
Sift together flour, salt, soda, nutmeg, cloves, cinnamon and sugar. Add oil and mix well. Add eggs. Add buttermilk gradually. Add figs, nuts and vanilla. Pour into tube pan. Bake at 325° for 45 to 60 minutes. While hot, pour sauce over cake in pan. Cool, then turn cake over to put on plate.
Combine oats, water and milk in a large bowl. Let stand 20 minutes. In the meantime, dissolve yeast in lukewarm water. After the 20 minutes are up, add to the oatmeal mixture. Combine all other ingredients except the flour and stir well. Stir in 3 cups of flour and mix. Continue to add flour until a workable dough is obtained. Turn onto a floured surface and knead for about 10 minutes. Place in a greased bowl and let rise until double in bulk. Punch down and shape into 2 loaves. Place in greased pans. Allow to rise again and then bake 40 to 45 minutes at 350°.
Sift together flour, powder, salt, sugar, soda and cinnamon. Add rolled oats and raisins and mix together and in order, shortening, eggs and milk. Beat until thoroughly blended. Drop by teaspoon on ungreased baking sheet, about 1 1/2-inches apart. Bake in hot oven (400°) for 10 to 12 minutes. Makes about 6 dozen.
Combine beef with salt and pepper. Shape into 6 to 8 patties, 1/2 to 3/4-inch thick. Set oven for broiling. Place patties under broiler 2 to 3-inches from heat. Broil 8 to 10 minutes, then remove. Top with catsup, cheese and green pepper. Put on platter. Spoon mashed potatoes around the patties. Brush with melted butter. Return to broiler until potatoes are browned and cheese is melted, about 3 minutes. Serves 6 to 8.
Pound steaks to 1/2-inch thickness. Sprinkle each side of steak with salt, pepper and 1/8 teaspoon of dry mustard; pour into meat. Melt butter in skillet. Add meat; cook for 2 minutes on each side. Transfer meat to hot serving plate. To skillet, add lemon juice, chives and Worcestershire sauce. Bring to boiling; pour over meat. Garnish with cooked mushrooms.
Scramble eggs to moist stage. Season with salt and pepper; add parsley. Add cheese and sour cream. Pour into buttered 8-inch square baking pan. Sprinkle bacon over eggs. Chill, covered, for several hours or overnight. Bake, covered, at 350° for 20 minutes. Yields 4 to 6 servings.
Put all ingredients in a large bowl and knead until well blended. Cover tightly and refrigerate for 3 days; reknead once each day. On fourth day, shape mixture into 4 log shape rolls. Place logs on a rack with pan below to catch fat. Fat cooks out of meat. Put into oven set at 150° for 8 hours. Turn logs after first 3 hours. Store in refrigerator. Hmmm good!
Cut up the rabbit into serving size pieces. Cook in water until tender. Add carrots, onions, celery and potatoes. Salt and pepper to taste and thicken with a thin paste of flour and water.
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15 x 10 x 1 inch baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees for 30-40 minutes or until bacon is crisp and sausage is heated through. Yield: About 3 1/2 dozen.
Grease 2 loaf pans. Bake 50 to 60 minutes until done at 350°.
Dissolve the cornstarch in the milk. Add the brown sugar. Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon and coconut. When the natilla is very thick, pour onto a large serving dish.
Mix the ground beef, egg, onion, garlic and salt and pepper to taste. Form into marble-size meat balls. Brown and drain on paper towels. Warm the chili sauce and grape jelly to melt jelly. Add meat balls and simmer 30 minutes.
In a 4-quart saucepan prepare fettuccine according to package directions. Meanwhile, in 10-inch skillet, melt butter. Stir in garlic. Add mushrooms and onion. Cook over medium heat, stirring occasionally, until mushrooms and onion are soft (5 to 7 minutes). Stir in spinach. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes). Drain fettuccine. Return fettuccine to saucepan; stir in spinach mixture. Remove to serving platter; sprinkle with Parmesan cheese. Serve immediately. Yield: 4 servings.
In large glass bowl, combine all ingredients. Heat in microwave on High for 9 minutes, then on Medium-low for 8 minutes. Strain into pitcher. Serve hot. Garnish individual drinks with cocktail picks speared with fresh cranberries and an accordian strip of lemon peel.
Mix sugar and vinegar together well. Add oil. Stir and pour over all other ingredients. Stir to coat. Refrigerate. Keeps for several days.
Place brisket and all items in plastic bag. Shake and rotate for 4 hours in refrigerator, then remove from marinade while coals are warming, grill for 15 minutes. Save marinade. Wrap brisket in heavy foil, allowing room for the marinade to be poured on brisket through small hole. Seal up tight. Grill 1 1/2 to 2 hours, turning occasionally. To serve, slice diagonally across grain in thin slices. Serves 12 to 16.
Mix salt, pepper, brown sugar, catsup and mustard. Pour mixture over pork chops and top with onion. Bake at 350° for 1 1/4 hours.
Add sugar into apples; stir. Add remaining ingredients; mix well (by hand) together. Place mixture into a greased 9 x 13-inch cake pan. Bake 1 hour at 350°.
Have cheese at room temperature. Mix all ingredients thoroughly and roll in chopped pecans. Chill.
Break yeast into 1/4 cup lukewarm water. Let stand 10 minutes. Make dough of flour, sugar, salt, butter and milk. When lukewarm, add flour and yeast. Beat until smooth. Cover bowl. Place in pan of warm water until dough is double its size. Add enough sifted flour to stiffen. Turn on floured board. Knead until smooth. Rub with soft butter. Place in greased bowl. Place bowl in pan of warm water. Cover until mixture is double its size. Place on lightly floured board. Cut dough in pieces size of marble. Dip in melted butter. Place three in well-greased muffin tins. Cover. Let rise to double its size. Bake in quick oven 15 to 20 minutes in 400° to 425° oven. Brush with butter when out of oven. This will make 1 1/2 to 2 dozen rolls.
Dissolve jello in boiling water. Add pineapple and pie filling. Refrigerate until jello sets. Add cream cheese, sour cream, sugar and vanilla together and mix well. Spread onto jello and add pecans.
Rinse and trim asparagus spears. Cut ham into thirds vertically. Wrap ham third around asparagus. Place each wrapped spear on sprayed broiler proof pan or dish. Drizzle light olive oil over spears. Sprinkle lightly with sea salt (optional). Broil spears until ham begins to crisp, then rotate and broil until done (about 2 to 3 minutes each side).
Cook and drain macaroni noodles. Chop green pepper and onion. Mix all ingredients. (May have to add more mayonnaise.)
Cook and drain broccoli. Mix remaining ingredients except cracker crumbs. Pour mixture over broccoli. Sprinkle top with cracker crumbs. Cover and bake in a 350° oven for 1 hour and 35 minutes. Uncover last few minutes so top will get crisp.
Mix egg yolks and sugar; add cocoa and flour, and mix well. Gradually add milk; mix thoroughly. Add butter and vanilla. Cook until thick. Pour into cooled pie shell and top with meringue. Bake at 350° for 10 to 15 minutes or until meringue is golden.
About 30 minutes before serving, on waxed paper, shape ground beef into 8 flat, oval patties. Sprinkle lightly with salt and pepper. In 12-inch skillet over medium heat, cook patties and onion until patties are browned on both sides, about 5 minutes. Add mushrooms, Marsala and 1/4 teaspoon salt. Reduce heat to low and cook 10 minutes, stirring occasionally, and turning patties once. To serve, pour sauce over patties. Makes 4 servings.
Brown ground beef and cook with taco seasoning mix according to package directions. Spread seasoned beef on bottom of a 9 x 12-inch baking dish. Drop teaspoonfuls of sour cream over beef. Sprinkle cheese on top to form even layer. Top with lettuce and tomatoes. Bake at 350° for 20 to 30 minutes, until cheese is bubbly. Serve with tortilla chips.
Boil cabbage until tender. Drain and add salt and pepper to taste. Add margarine, sour cream, onion, soup and chestnuts. Put one-half of the mixture in casserole dish. Sprinkle one-half of the cheese and repeat layers. Top with crumbs. Sprinkle with paprika, if desired. Bake at 350° until bubbly (about 30 minutes).
Boil oleo in water. Add flour and beat hard until it forms a ball. Add egg, one at a time. Spread in 9 x 13-inch pan that has been greased. Bake at 400° for 30 minutes. Blend pudding with milk; add softened cream cheese, let set 15 minutes. Spread over cooled crust and top with Cool Whip. Drizzle small amount of shaved chocolate or Hershey's syrup over top. Refrigerate.
Dice apples; break eggs over them. Add sugar, cinnamon, oil and nuts. Mix well with a fork. Sift flour with salt and baking soda. Mix with apple mixture. Bake at 350° in a 9 x 12-inch pan for 55 minutes. Cool and frost.
In large mixing bowl, combine apples, sugar and raisins; let stand for 10 minutes, until syrup forms. Then add in oil, nuts, eggs and vanilla. Sift dry ingredients and mix well with apple mixture. Bake in a 9 x 13-inch pan at 350° for 45 minutes to 1 hour.
Blend sugar, margarine and eggs. Sift dry ingredients. Add alternately with milk. Bake at 350° in greased, floured pan (9 x 11-inch) for 45 minutes.
Brown hamburger in skillet; drain. Cook macaroni as directed on box. Add cheese sauce, milk and salt. Add hamburger; mix well. (Note: More cheese can be added, if desired.)
Cut rhubarb into small pieces. Add sugar, spices and butter. Place on top of stove and heat. Pour into baking dish. Cover with crust. Dot with butter. Sprinkle with sugar. Cook in bottom of oven. The fruit will cook while pastry browns.
Drain pineapple, reserving juice. Cut slices in half, set aside. In a jar with a tight-fitting lid; combine the oil, honey, vinegar, soy sauce and the reserved juice; shake well. Refrigerate for at least 30 minutes; combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing, toss to coat. Serves 6.
Combine sugar, margarine and milk in a saucepan. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove. Stir in chips until melted. Add marshmallow cream, nuts and vanilla; beat until blended. Pour into a greased pan. Top with walnut halves.
Grease and flour pans. Makes 1 (9 x 5 x 3-inch) loaf or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaves. Bake at 350° for 55 to 65 minutes.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In small bowl combine 1/3 cup of chopped walnuts, sugar, flour and butter. Set aside. In large bowl combine cake mix, sour cream, water and eggs at low speed until moistened, then beat at highest speed for 2 minutes. Spoon 3 cups batter into pan; spread raspberry filling over batter. Sprinkle with 1/3 cup remaining walnuts. Spread remaining batter over. Sprinkle nut mixture evenly over batter. Bake at 350° for 40 to 50 minutes or until toothpick in center comes out clean. Cool before serving.
Cut melon lengthwise into halves; scoop out seeds and fibers. Cut each half lengthwise into 6 wedges. Remove rind. Cut crosswise slits 1 1/2-inch apart in each melon wedge. Cut Prosciutto into 1-inch strips; place several strips Prosciutto over each wedge pushing it into slits.
Mix eggs, salt and milk; beat slightly. Melt some butter in a frying pan. Dip one slice of bread at a time in mixture then brown in frying pan on both sides.	You can top with jelly, syrup or powdered sugar.
Place unsalted chops in a 9 x 13-inch pan. Make sauce of other ingredients and pour over chops. Bake, uncovered, at 300° for 2 hours. Makes 12 servings.
Peel skins off nuts and put them in blender. Grind to a paste while adding oil, a little at a time, until peanut butter is desired consistency. Add salt to taste. Refrigerate in covered jar. The oil may rise to the top. Re-stir before using.
Mix together first 5 ingredients. Arrange chicken breasts in large baking dish. Top with diced tomatoes and peppers. Pour barbecue sauce over chicken. Cover with foil and bake at 350° for 1 hour or until chicken is no longer pink. The sauce is great poured over French fries.
Saute onion in butter or margarine until golden. Add tomatoes and simmer for 10 minutes. Add lima beans and mix well with tomato mixture. Turn into casserole dish. Toss bread crumbs with Parmesan cheese and sprinkle over casserole. Bake at 375° or until topping is well browned.
Simmer carrots, celery and green onions in 2 cans of chicken broth. Saute onion in oleo and add flour and milk to make a white sauce. Combine these ingredients and add Cheez Whiz. Heat until cheese is melted.
Add first 5 ingredients into metal container. Chop fruit in food processor. Add fruit to metal container. Add enough milk to reach fill line. Place mixer in container and cover. Put in bucket and a layer of ice, a layer of rock salt and 1 cup water. Repeat layers until bucket is full.
In a large bowl, mix first 4 ingredients. Cook the milk and sugar; bring to a rolling boil, then lower heat. Keep stirring and boiling for 13 to 14 minutes. (This gets yellowish.) Pour boiled mixture over mix in bowl. Stir with a wooden spoon real well. Melt all chips and marshmallows. Spread on a cookie sheet with sides. Do not refrigerate. Set for 24 hours before cutting.
*Whip chopped fresh or canned pears in a food processor or blender until smooth.
Break cake into bite size pieces. Melt chocolate bits over double boiler. Separate eggs and add beaten yolks to melted chocolate. Beat whites until stiff. Beat cream until stiff, then mix together and add chocolate mixture. Butter a 9 x 13-inch baking dish and put 1/2 of cake pieces in bottom spread with 1/2 of sauce mixture and 1/2 of sliced nuts. Repeat, ending with nuts. Cover with foil and refrigerate for 24 hours.
Heat oven to	350°. Have cookie sheets ready. With wooden spoon stir peanut butter, sugar and eggs in a medium size bowl until thoroughly blended.	With floured hands roll level measuring tablespoonfuls into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry with tops cracked. Remove from oven and press a chocolate kiss in center of each. Cool on cookie sheet 1 to 2 minutes; remove to wire racks to cool.
Combine sugar, butter, cream cheese, vanilla and Cool Whip. Whip until fluffy. Mix pudding and milk and add to cream cheese mixture. Stir well. Crush 1/2 package Oreo cookies (food processor works best) and place in bottom of 9 x 12-inch pan. Spread mixture on top. Crush rest of Oreo cookies and spread over top of mixture. Chill at least 4 hours.
In large saucepan, put sugar, cocoa, milk, butter and peanut butter. Heat, melt until it comes to a full boil. Boil for 1 minute, stirring constantly. Mix together oatmeal, vanilla and nuts. Add to peanut butter mixture, mix thoroughly. Drop by spoonfuls on aluminum foil. Cool and enjoy.
Spread cottage cheese in greased 9-inch pie plate. Cook ground beef; drain any excess grease. Stir in 1/2 cup Mozzarella cheese, salt, oregano and tomato paste. Spoon over the cottage cheese. Stir milk, eggs and Bisquick mix together until blended; pour into pie plate. Bake 30 to 35 minutes. Sprinkle with remaining cheese. Bake 1 or 2 minutes more, until cheese is melted.
Mash avocado with fork and then add sour cream, tomatoes, chiles, lime juice and garlic salt. Blend well. Save the seed, if desired, and put it in dip right before you serve this. Serve with raw vegetables or tortilla chips. Makes about 1 1/2 cups.
Preheat oven to 375°. Combine tuna and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons tuna mixture on wide end of each triangle. Roll up; start at shortest side of triangle and roll to opposite point.
Mix all ingredients well. Shape into small balls. Place on greased baking sheets. (These may be frozen and place in freezer bags to be used later.) Bake at 425° for 15 minutes or until lightly browned.
Chop or grind first 4 ingredients completely. Combine 1/2 cup vinegar and 1 cup water; bring to boil. Pour over drained vegetables; let stand for 10 minutes. Drain. Add 1 cup vinegar, 1 1/2 cups sugar, salt and whole mustard seed. Boil for 2 minutes. Pour over pepper hash and fill sterile jars. Process with hot water bath for 5 minutes. Makes approximately 3 pints.
Combine all ingredients in 2-quart microproof casserole. Cook on 50 for 15 minutes or until hot. Remove spices. Serve hot, garnished with slices of red apples, if desired.
Preheat oven to 350°. Beat together shortening, sugar, egg, water, and vanilla until creamy. In a separate bowl, mix oats and flour. Add oats and flour mixture slowly to other mixture. Mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake for 12 to 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips, or coconut). Makes about 5 dozen cookies.
Mix all ingredients together until smooth. Drop by funnel into hot vegetable oil. Turn once to brown both sides. Top with confectioners sugar or desired topping.
Melt candy in syrup in a double boiler; cool. Cream butter and sugar. Add eggs one at a time; add to chocolate mixture. Beat well. Combine dry ingredients; add alternating with buttermilk.
Dissolve the jello in the hot water and set aside to cool. When nearly congealed, add the cherries, pineapple, grapes, celery and marshmallows. Chill well. Makes 6 to 8 servings.
Melt butter. Add onions and cook until transparent, slowly. Add Dijon mustard and flour. Stir. Put in 8 cups of bouillon, already dissolved. Simmer 20 minutes. Meanwhile, toast croutons and dry out. Pour soup into crocks, place croutons on top, then slice of Mozzarella cheese, then sprinkle a little Parmesan cheese on top. Broil until cheese melts. Serve hot!!!
Combine cooled pasta, cucumber and Feta cheese in a large serving bowl; set aside. Combine oil, Parmesan, oregano and lemon juice in 2 cup measuring cup or small bowl. Mix well. Pour over pasta and toss to coat all ingredients. Best when served immediately at room temperature, but can be stored in refrigerator and served cold.
Prepare Minute rice in broth leftover from cooked chicken by package directions. Debone chicken. Mix well the chicken, soups, onion, parsley and pepper. Layer rice and chicken mixture alternately until all is used.
Cut okra into 1/2-inch slices. Cook onions and green pepper in margarine until tender, but not brown. Blend in sugar, flour, salt and pepper. Add the 3 tomatoes and then the okra. Cook over low heat and, when it comes to boil, simmer 1/2 hour or more.
Cook broccoli according to package directions. Drain. Remove half the crumbs and half the cheese for topping. Fold remaining ingredients together. Pour into large buttered baking dish. Sprinkle with reserved cheese and cracker crumbs. Bake at 350° for 45 minutes.
Cook tortellini al dente. Drain. Let cool for a short time (15 minutes). Then add Good Seasons dressing (already prepared in salad dressing bottle). Then mix in remaining ingredients. Serve well chilled.
Cook rice according to package directions (don't use salt or butter). Substitute the bouillon cube. While rice cooks, melt butter in large skillet. Add onion, celery, mushrooms and water chestnuts. Cook over medium heat (stir several times) until celery is almost tender. Gently add cooked rice, sage, cereal, basil, pepper and water. Cover and cook over very low heat about 15 minutes. Serve immediately.
Mix all ingredients. Pour into greased 9 x 13 inch dish. Bake 350° for 40 to 50 minutes.
Cut chicken into 1-inch pieces. Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 to 30 minutes. Top individual servings with remaining ingredients. Serves 4 to 6. May be served over rice. Super good!
In a large bowl combine chili, drained salsa, mushrooms and Parmesan cheese. In a small bowl, combine cottage cheese and parsley flakes. Cook noodles according to package. In greased or oiled 9 x 9-inch baking dish, layer noodles, chili, cottage cheese and Mozzarella cheese. Repeat 3 layers. Bake at 350° for 25 to 30 minutes.
Combine softened cream cheese, sugar, brandy extract and lemon juice, mixing until well-blended. Fold in whipped cream.
Use a 2-quart casserole. Cook broccoli and cauliflower until done. Pour water off Veg-All. Add Veg-All and soups. Bake 1/2 hour at 350°. Serves 12.
Mix all these ingredients together, except the wax and chocolate chips). Then roll into small balls. Melt wax and chocolate chips together in double boiler. Dip the balls and let dry on wax paper. Makes about 7 to 8 dozen balls.
Combine all ingredients together and mix well. May be doubled or tripled and kept in the refrigerator for later use. Very good	on quartered head of lettuce. Cut	lettuce in wedges, pour the Thousand Island dressing on top and serve.