HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup, milk, Velveeta cheese and green chilies over low heat until all melts. Brown meat and onion. Stir in grated cheese. Cover bottom of pan with small amount of cheese mixture. Dip tortillas in warm oil to soften. Put small amount of meat mix in each. Roll and lay on cheese mixture. After filling pan, cover with remaining cheese mix. Cover pan and bake at 325° for 45 minutes.
Mix butter, milk and sugar in large pan. Bring to a boil-stirring constantly. Cook 8 minutes after mixture comes to a boil. Add vanilla, marshmallow cream, nuts and chocolate chips. Makes 5 lbs.
Cream shortening. Add sugar and eggs and beat. Sift dry ingredients and add with pumpkin. Fold in nuts.
Flatten each chicken breast to about 1/4-inch thickness by pounding between sheets of waxed paper. Melt butter in 10-inch skillet until sizzling. Add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken (5 to 6 minutes). Place chicken on serving platter; keep warm.
Beat together the milk, eggs, cinnamon and 2 tablespoons honey. Dip the bread slices in the milk mixture. Arrange the bread by overlapping the slices in a greased 2-quart baking dish. Sprinkle with brown sugar and drizzle with the melted butter and remaining 2 tablespoons of honey. Bake at 350° for 30 minutes until golden brown. Makes 6 servings.
Cream the sugars and margarine. Add eggs; sift and add salt, baking powder, soda and flour. Mix well and add oatmeal, nuts and chocolate chips. Add coconut, if desired. Bake at 350° for 12 to 15 minutes.
Combine first six ingredients and simmer until vegetables are tender. Combine flour and melted butter. Add butter mixture, milk and diced ham to vegetables. Heat just to boiling. Let sit a couple of hours to allow flavors to blend.
Drain fruit and heat juice to boiling. Pour over gelatin; stir until dissolved and set aside to cool slightly. Cream softened cheese with part of the cola and gradually add remaining cola, fruit and nuts. Stir this into gelatin mixture and pour into a slightly greased 1 1/2-quart mold. Chill until firm. Loosen edges with a knife and remove from mold. May need to place mold in sink-full of warm water just a few seconds.
Cream butter and mayonnaise until smooth. Add garlic and cheeses. Mix well. May be refrigerated a few hours ahead of time. Cut French bread into 1-inch slices and place flat on a cookie sheet. Spread cheese mixture on slices and place in broiler for 5 minutes or until golden brown.
Cut bread in half diagonally (make pinwheel of 8 halves in shallow 8-inch pan). Cover bread with cheese and broccoli. Top with remaining bread. Beat eggs and mix well. Add salt, pepper and dry mustard. Pour over bread, sprinkle on dry minced onion. Let stand one hour, covered, in fridge. Bake in moderate oven at 350° for 1 hour. Last 15 minutes sprinkle on cheese topping. Strata should be puffed and golden brown.
Remove seeds from Peppers, grind and save juice. Mix peppers, juice, vinegar, add sugar and certo. Bring to a good rolling boil for five minutes. Cool, taste and add additional pepper if you like it hot. Pour into Jelly jars and seal. Green or red food color should be added, for color. Serve with cream cheese and crackers. Makes 4 1/2 pint jars.
Brown ground beef in a large pot. Drain off excess fat. Saute onions and garlic until tender. Stir into ground beef, onions and garlic, undrained tomatoes and tomato paste, salt, basil, sugar and chili powder. Heat to boiling. Reduce heat and simmer on low for 30 minutes, stirring occasionally.
Roll steak cubes in flour and brown well in oil until tender. Add all other ingredients except sour cream; cook for 1 to 1 1/2 hours, stirring often. Add sour cream, if desired, just before serving. Serve over rice or egg noodles.
Mix softened cream cheese with picante sauce until desired thickness. For a zestier dip, substitute picante sauce for Ro-Tel diced tomatoes and chilies. Then dip favorite tortilla chips and eat!
Preheat oven to 375°. In a large bowl, combine all ingredients, except chocolate pieces and nuts. Blend until smooth. Stir in chocolate pieces and nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 7 to 14 minutes. Makes about 3 dozen.
Cook sugar and milk together in heavy pan (Daddy uses a black iron skillet) until almost sticking. Remove from heat and quickly add remaining ingredients, mixing until smooth and well-blended. Pour onto a platter or shallow pan which has been well-greased with margarine. When cool and set, cut and serve. Keeps several days in airtight container.
Soak beans overnight, changing water at least twice. Spray crock-pot with Pam. Chop onions. Mix all ingredients except beans in crock-pot and stir. Pour beans in pot and mix well. Slow cook 8 to 10 hours until beans are soft. Salt to taste.
Cut hot dogs into thirds. Pour Heinz 57, mustard and grape jelly over hot dogs. Cook in crock-pot for 6 hours on low. Stir occasionally.
Combine first 4 ingredients in a large pitcher. Chill 2 hours. Strain mixture through dampened cheesecloth. Return juice to pitcher and chill.
In a skillet over medium heat, cook beef until no longer pink; drain. Add tomato sauce, salt, garlic powder, onion powder, and pepper and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles. In a greased 3-quart baking dish, layer half of the noodle mixture and meat mixture. Repeat layers. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Mix cottage cheese, egg yolks, salt, marjoram, thyme and tarragon. Saute zucchini and onion in butter, stirring often over medium heat, until tender-crisp. Mix in garlic, salt and flour. Turn half of hot zucchini mixture into shallow 1 1/2 or 2-quart baking dish. Top with cottage cheese mixture, then remaining zucchini. Sprinkle with Parmesan cheese. Bake, uncovered, in a 400° oven for 20 minutes or until hot and bubbly. Makes 4 or 5 servings.
Mix beef, rice, onion and seasonings. Form into small balls. Fry in hot Wesson oil, turning frequently, until brown, but not crusty, on all sides. Add tomato sauce and water; mix well. Cover and simmer for about 45 minutes.
Microwave the chocolate and milk in 1 1/2-quart bowl on High 2 minutes. Stir after 1 minute. Chocolate needs to be completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in an 8 x 4-inch or 9 x 5-inch pan. Refrigerate until firm, about 3 hours.
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Add sugar and beat again. Add vanilla and nuts. Fold in cracker crumbs. Spread into greased 9-inch pie pan. Bake 35 to 40 minutes at 375°. Cool. Pour filling in pie.
Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Bake for 1 hour at 350°, basting several times. Serve gravy over rice.
Blend mayonnaise, curry powder and juice of artichoke hearts. Cook rice and let cool. Blend shredded chicken with rice. Add the vegetables. Chill for 12 hours or more and enjoy.
Preheat oven to 425°. In large bowl, combine filling ingredients. Mix well and turn into pie shell. Bake 15 minutes; reduce temperature to 350° and continue baking for 35 to 40 minutes or until knife inserted one inch from edge comes out clean. Cool before cutting. Garnish with whipped cream.
Boil shrimp and put through food processor. Mix well with softened butter. Add other ingredients. Rub mold with butter and fill with shrimp paste. Refrigerate overnight. Serve with crackers.
Mix all of the ingredients and store in closed container. Use as needed. May make a cup or a pot. This mix will freeze real well.
Combine flour and sugar in large mixing bowl. In saucepan, put margarine, shortening, cocoa and water; bring to a rapid boil and pour into flour and sugar mixture. MIX WELL. Add other ingredients and mix well. Put into greased 11 x 16-inch pan and bake at 400° for 30 minutes. MAKE ICING 5 minutes before cake has finished baking.
Mix all ingredients and knead as dough. Roll in small ball in granulated sugar and press into rubber mold. Unmold at once on waxed paper and let dry. Makes approximately 50 mints. Add coloring, if desired.
Stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes. Cool.
Cream margarine and sugars. Add eggs and mix well. Add flour and soda to margarine mixture. Add nuts and chips. Shape into balls. Bake on ungreased cookie sheet at 325° for 10 to 12 minutes.
Fry meat until brown. Use some fat to brown onions. Combine with soup, beans, salt and pepper. Place in 1 1/2-quart casserole. Cook potatoes until tender. Mash. Add milk, egg, butter, salt and pepper. Fluff with fork. Spoon potatoes in mounds over meat. Bake at 350° for 45 minutes. Serves 6.
Make to taste and size you want or take a plate and smooth 16 oz. cream cheese on it. Add shrimp cocktail. Pat shrimp dry and add next. Add tomatoes, pepper and onion and then cheese. Chill and serve with Fritos.
Combine peanut butter, powder sugar, Cool Whip, and cream cheese. Beat until smooth. Pour into shell.
Dissolve jello in boiling water. Add frozen raspberries. Stir until jello thickens. Stir in cranberry sauce and pineapple. Chill until firm.
Preheat oven to 325°. In bowl, thaw strawberries. Combine strawberries and juice, eggs and oil. Mix well. In another bowl, sift flour, soda, salt, cinnamon and sugar together. Add strawberry mixture to flour mixture. Add walnuts. Mix well. Pour into 2 buttered and floured loaf pans. Bake 1 hour.
Line a jellyroll or large, sided cookie sheet with foil. Cover the bottom of the pan with the saltines. In a small saucepan, melt butter with brown sugar, blending well. Bring the mixture to a boil, stirring often. Pour the sugar mixture evenly over the crackers. Bake at 350° for 5 minutes or so, until the toffee evens out. Remove from the oven and sprinkle the chocolate chips over top of the toffee. As the chips melt, smooth the chocolate evenly over the toffee.
Preheat oven on 325°. Mix the first 3 ingredients and put in a 9 x 13 inch pan and bake for 15 minutes.
Layer first 6 ingredients in order listed. Cover with mixed cream of mushroom soup, cream of chicken soup and sour cream. Cover with almonds or onion rings. Bake at 300° for 1 hour or until hot.
Cook chicken breasts; reserve 3/4 cup broth. Remove from bone; cut in pieces. Place chicken in 10 x 10-inch buttered dish.
Place cooked and strained apples in a roasting pan with the apple cider. Add cinnamon, cloves and sugar. Bake at 200° to 250° until butter is stiff. Have lids boiled in hot water. Ladle into sterile jars; put lids on and turn upside down for 5 minutes (or hot pack for 10 minutes).
Cook vegetables according to package directions; drain. Combine with cheese, celery, onion, mayonnaise and pepper. Turn mixture into a 13 x 9 x 2-inch baking dish.
Mix filling as directed. Add flour. Bake in tart shells for 35 minutes at 325° to 350°. Makes 12 tarts.
Shred cabbage; add onion. Add sugar. Mix. Boil vinegar, oil, celery seed and mustard. Pour over cabbage; mix. Cover. Store for at least 4 to 6 hours. Ready to serve. Keeps about 3 weeks. Makes a lot.
Cut cheese into 1 inch cubes. Mix flour, paprika, salt and pepper in a dish. Put eggs in a second dish. Put bread crumbs in a third dish. Coat cheese cubes in flour, then dip into the eggs, then into the bread crumbs. Repeat once more with eggs and bread crumbs. Heat oil in an electric frying pan (350°). Deep fry a few cubes at a time, until golden brown. Drain well, serve warm. Could be dipped in warm tomato sauce (optional).
Beat these ingredients well. Drop small bits of the batter from a spoon into simmering salted water or place it on a plate and cut shreds of the batter with a knife from the side of the plate into the water or put the batter through a colander. Spatzen should be very light and delicate. Try a sample and if too heavy, add water to batter. Simmer them until done. Drain them. Place in dish and cover them with croutons or 1/4 cup of bread crumbs sauteed in 1/2 cup butter.
Put a treasure in bottom of each dessert dish (4 dishes). Pour milk into a plastic container with a tight lid. Add pudding mix; seal and shake hard for 1 minute. Remove cover and pour mixture equally over treasure. Chill 5 minutes and serve. Dig in Matey's!
Melt margarine in a 9 x 10-inch baking dish. While margarine is melting, in a bowl combine flour, sugar and milk, stirring until most lumps have dissolved. Pour over melted margarine, then add the peaches (juice also), pouring over the mixture. Do not stir after you have added the peaches. Bake at 400°.
Peel and wash potatoes. Wash leeks. Put potatoes and leeks in a quart saucepan with chicken stock. Bring to a boil. Boil 20 minutes. Add 1 teaspoon seasoned salt and let mixture cool. After it's cool, put in blender. Add sour cream, Tabasco sauce and Worcestershire sauce; blend. Serve soup in cups, garnished with 1/4 teaspoon sour cream and chopped chives.
Mix apples with all other ingredients and place in shell. Sprinkle the margarine, sugar and flour over this. Mix these ingredients until crumbly. Place pie in a brown paper bag and close with a bread wrapper wire. Place on cookie sheet and bake at 400° for approximately one hour.
Mix flour, sugar and baking powder together. Make a "well" in the center and add beaten eggs, vanilla and Anisette; mix. Pour batter into pie shell. Bake at 350° for 40 to 45 minutes.
Combine rice, scallions, peppers and peas in large bowl. In cruet, combine garlic, curry, oil, vinegar and sugar. Shake well and pour over rice just before you're ready to serve. Coat well and salt and pepper.
Cook lasagna noodles according to package directions. Make mashed potatoes as normal. Simmer as many onions as you like in butter; set aside.
Clean green onions; snip the ends. Lay beef out on flat surface. Smear beef surface with soft cream cheese (I use my fingers; it keeps from tearing the beef so easy). Layer another slice of beef and repeat the smearing of cream cheese. Taking one green onion at a time, lay green onions on one side of beef slice and roll tightly. Repeat process until all onions are wrapped.
Mix all together. Pour in pan. Bake at 350° for 15 minutes. Cut into strips while slightly warm.
Bake cake as directed on box. Let cool completely. Use handled end of wooden spoon and punch holes in cake. Pour one can of crushed pineapple with juice over cake.
Boil noodles. Brown meat and add sauce mix and seasoning salt, then add tomatoes and tomato sauce. Simmer until well blended. Drain noodles.
Bake the potatoes, let cool, peel and grate them. Set aside. Mix soup, sour cream, cheese, onion and margarine together; then mix lightly with the potatoes. Put in an oblong casserole dish. Mix crushed corn flakes together with 3 tablespoons melted margarine. Sprinkle over the top of potatoes. Bake at 350° for 40 minutes.
Mash together potatoes, eggs and Miracle Whip. Mix in relish, mustard, onion, salt and pepper. Serve warm or cold. Serves approximately 8.
In 4 to 5-quart pot, cook onion, celery and garlic in margarine until tender. Add tomatoes and seasonings. Cover and simmer 1 hour. Add crab meat and simmer 5 minutes. Serve on hot rice.
Preheat oven to 350°. Beat egg whites until foamy. Add salt and cream of tartar and beat until stiff. Add sugar 2 tablespoons at a time, beating well after each addition. Stir in vanilla and nuts. Add chocolate morsels, if desired.
In shallow pan, combine all ingredients, except steak, and mix. Add steak and marinate several hours, turning occasionally. Broil or barbecue. Contains 270 calories.
Saute onions and celery in butter. Combine all ingredients, and add liquid to moisten. Toss gently to mix. Bake. Recipe is for a 4-5 lb. chicken. Double recipe for a 10 lb. turkey.
In a 1-quart casserole dish, stir together sugar and syrup. Microwave at High for 4 minutes. Stir in peanuts. Microwave at High 3 to 5 minutes (until light brown). Add butter and vanilla to syrup, blending well. Microwave on High for 2 minutes more. (Mixture will be very hot so be careful handling dish.)
Mix sour cream and Cheddar cheese together; set aside. Saute onion in margarine; set aside. Mix corn, muffin mix and eggs; add onions. Pour into greased casserole. Top with sour cream/cheese mixture. Bake, uncovered, 45 minutes at 350°.
Wash and trim cauliflower, leaving whole. Place in steamer over boiling water. Cover. Steam about 6 to 8 minutes or until tender-crisp. Remove; keep warm on platter.
Cream softened butter and sugar. Add egg yolk and mix. Sift flour and cinnamon and add a little at a time. Pat thin on a cookie sheet. Brush with unbeaten egg white to which a little water has been added. Sprinkle with chopped nuts. Bake at 300° for 30 minutes.
Boil chicken and cut in bite-size pieces. Place half in bottom of a 9 x 15-inch baking dish. Cover with 1/2 of Doritos and onion. Repeat layer and cover with cheese. Combine soup with 1 cup of chicken broth and Ro-Tel tomatoes and pour over chicken mixture. Bake uncovered for 45 minutes at 350°.
Preheat oven to 350°. In a bowl, combine the butter, shortening, sugars, egg and vanilla. Gradually mix in flour and baking soda. Add white chocolate chips and nuts. Mix well. Drop by the tablespoon onto a lightly greased baking pan. Bake for 8 to 10 minutes. Makes 2 to 4 dozen.
Dissolve yeast in warm water. Let set 5 to 10 minutes. Sift together flour, salt, soda, baking powder and sugar. Add 1 cup buttermilk to yeast mixture. Work in shortening. Add another cup of buttermilk with dry ingredients. Blend. Work dough on board and roll out 1/3-inch thick. Bake in 450° oven for 12 to 15 minutes.
Layer potatoes, then carrots and then chicken. In a mixing bowl, put chicken soup with milk, using soup can to measure milk, then pour milk and soup mixture over everything. Bake in oven for 2 to 3 hours or until done at 325°.
Saute the onions in 4 tablespoons margarine until soft. Add the flour and water. Cook on low heat until the mixture thickens and comes to a boil. Blend in the cheese. Remove from heat. Combine the sauce, broccoli and eggs. Turn into a lightly greased 2-quart casserole dish. Cover the top with cracker crumbs and dot with remaining margarine. Bake at 325° for 30 minutes. Serves 4.
Boil 1 to 2 hours, then thicken with Clear Jell and bring to a full boil. Fill jars and put in canner, then boil 20 minutes. This is also delicious used as spaghetti sauce.
Mix all together, form into balls and brown in oil. Add to tomato sauce. Cook 1 1/2 hours at 375°.
Blend cheese and mayonnaise. Add nuts, fruit, marshmallows and cherries (reserve 26 to 28 cherry halves for top of salad). Whip the cream until stiff. Fold into mixture. Freeze in cupcake bake cups.
Cook and drain meat. Layer in a casserole dish beans, meat, chilies, cheese and picante sauce. Microcook for 5 to 8 minutes until hot and bubbly. Serve with tortillas.
Mix boiling water and Nabisco All Bran; let stand until all of the water is absorbed. Mix in all of the remaining ingredients. Pour into muffin tins and bake at 400° for 15 minutes. You can mix and store the mixture in glass jars. It keeps for a month. Use as you want; make a few at a time.
Cut fresh broccoli and a red onion into small pieces. Mix together and add sauce. May be marinated overnight.
Drain clams. Add clams to the vegetables. Add enough water to cover. Cook until tender.
Using a double boiler, melt the paraffin. When melted, add the chips and melt them, stirring often. Last of all, add the peanuts. Spoon onto waxed paper on cookie sheet, etc.
Mix Cool Whip, cottage cheese and dry lemon and lime Jell-O. Add crushed pineapple and drained mandarin oranges. Mix again thoroughly.
Mix sugar and cornstarch in pot. Add milk and eggs. Cook until thick. Add vanilla. When cool, place one layer of vanilla wafers and bananas. Add pudding mix to cover. Add another layer of vanilla wafers and bananas. Cover with rest of pudding mixture. Cover with Cool Whip or may add a dip of vanilla ice cream to each bowl as served.
Mix meat, soup, broth, seasoning and mayo. Set aside. Cook spinach and drain well. Mix spinach and cottage cheese together. Cook noodles until done. In a 2-quart casserole, alternately layer noodles, meat, spinach and Mozzarella cheese; repeat. Bake 40 minutes at 350°. The top layer should be Mozzarella cheese sprinkled with paprika.
Wash and quarter apples, removing core section. Dice apple quarters into a large bowl. Add raisins, cherries, nuts and marshmallows. Blend together. In a small bowl, blend together dressing, sugar, milk and cherry juice. Add and blend to the apple mixture. Serve.
In small bowl, stir butter, chives, garlic powder, 1/4 teaspoon salt and pepper to blend well. Spoon onto sheet of plastic wrap. Shape into 2-inch square. Freeze about 30 minutes, until firm. Place chicken between 2 sheets of plastic wrap. Using meat pounder or rolling pin, pound to 1/4-inch thickness. Sprinkle both sides of chicken with lemon juice. Cut butter mixture into 8 pieces; place 1 piece on each breast. Fold short ends of each breast toward center; roll up jelly roll fashion from 1 long side to enclose butter; secure with toothpick. Spread flour on plate. Lightly beat egg in shallow dish. Combine crumbs, remaining salt and cayenne pepper. Dip rolls in flour, then egg, then crumbs. Place, seam side down, in baking dish. Bake for 15 minutes at 425°. Reduce heat to 375° and bake 10 more minutes.
Add all ingredients all at once. Beat with mixer for 2 minutes. Grease and flour a 9 x 13-inch cake pan. Pour in batter. Bake for 25 minutes at 350°.
Bring to boil, 4 quarts water. Heat oil in frying pan and add beef and garlic. Saute until meat is tender; drain fat. Add all remaining ingredients except cheese for topping and pasta. Simmer mixture while pasta cooks until barely tender. Drain pasta, mix with sauce. Pour into 3 quart glass rectangular baking dish and top with remaining cheese. Bake at 350° for 25 minutes, uncovered or until bubbly hot.
Mix together with a whisk, flour, baking powder, sugars and cinnamon. Beat together extract, eggs and oil. Add to first mixture. Mix well, then add shelled almonds. Shape dough into a 10-inch long roll (about 3/4 cup dough). Brush with egg yolk. Shape into a 10-inch rope about 1 to 1 1/2-inches thick. Bake for 20 minutes in a 375° oven. Do not over cook! Cook in a well-greased pan. Cool about 10 minutes and cut in diagonal slices.
Place all ingredients in large bowl and beat until well mixed. Stir in dates and chopped nuts. Put into 5 (1 pound) ungreased coffee cans (or small loaf pans).
Beat together egg yolks, sugar butter, flour, baking powder, chips and nuts. Fold beaten egg whites into batter. Bake at 350° for 20 to 25 minutes. Frost.
Combine cake mix, pudding mix, sour cream and water. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour into well-greased and floured 10-inch Bundt pan or tube pan. Bake at 350° for 40 to 45 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack. Sprinkle with confectioners sugar.
Drain can of fruit overnight so that it will be dry. (Fresh fruit is better, pineapple, peaches.) Mix cognac or bourbon with sugar. Stir. Add fruit; stir again. Place in airtight bowl 1 to 2 days, longer the better. Mix wine and fruit mixture. Refrigerate 2 to 3 hours. Add champagne before serving. Serves 10 to 15.
Mix 1st four ingredients together in a small bowl. Pour cereal, pretzels, crackers and nuts in a large plastic bag. Pour liquid mixture over this and mix together well. Store in bag for 24 hours before serving. Great for the holidays!!!
Mix peas, diced celery, diced onion and diced pickle. Add mayonnaise. When you are ready to serve, dice cheese and add. Serve cold.
To mashed sweet potatoes add canned milk, onion, salt and pepper. Place mixture in shallow baking dish. Place ham on top and brush with dark corn syrup. Cover with foil. Bake at 350° for 45 minutes.
Cook broccoli and margarine in microwave for 5 minutes. Mix together corn muffin mix, eggs and cottage cheese. Stir in broccoli and margarine. Pour in a 13 x 9-inch greased baking dish. Bake in a 350° oven for 45 to 50 minutes or until top is browned. Recipe may be halved. Use smaller 8 x 9-inch pan.