HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend soup and chiles in blender. Grease a 9 x 13-inch pan and spread some of the sauce to coat pan. Brown meat. Heat enchilada sauce in small frypan. Dip tortillas, one at a time, in sauce to soften. Place in pan. Spoon in beef, cheese and some onions. Roll up and secure with toothpicks. Continue until all tortillas are used. Pour rest of sauce over enchiladas. Top with cheese and olives.
Spread softened cream cheese on bottom of 8 x 8-inch glass dish. Pour and spread no bean chili on top of cream cheese. Spread shredded Cheddar cheese on top of no bean chili.
Lay chicken in 9 x 13-inch casserole dish. Combine chicken broth and chicken soup. Pour over chicken. Combine margarine, pepper, flour, and milk. Mix thoroughly and pour over chicken mixture. Bake 30 minutes at 350° or until brown.
Mix all ingredients well. Place in cookie press using star tip. Bake at 350° until lightly browned, about 10 minutes.
Saute onions and green pepper in pan sprayed with Pam. Brown beef. Add	soups and vegetables. Crush noodles and add to mixture. (They do not need cooking.) Add seasonings. Put in casserole that has been sprayed with Pam. Bacon strips may be placed across top. Cover and bake at 350° for 45 minutes. May be baked in microwave on High for 30 minutes. Test for doneness. May require more time or less.
Remove excess fat from chicken. Dip in Butter Buds sprinkles. In a dish, combine Parmesan cheese, bread crumbs, parsley, oregano and basil. Mix together. Roll chicken breasts in bread crumb mixture, coating all sides well. Place in an ovenproof casserole. Bake uncovered in a preheated 350° oven for 30 to 40 minutes, or until internal temperature reaches 160°. Makes 6 servings.
Cream together the butter or margarine and 2 cups sugar. Beat well and add the eggs and salt. Sift together 5 cups flour, baking powder and allspice. Add slowly to creamed mixture along with orange juice. Add broken walnuts.
Spread each ham slice with approximately 1 tablespoon cream cheese. Place 1 or 2 asparagus spears lengthwise on each ham slice. Roll up jelly roll fashion. Wrap and chill until serving. To serve, cut each roll into 4 pieces. Makes 48 appetizers.
Thoroughly combine all ingredients. Roll out on floured surface. Cut into biscuits. Place on well-greased cookie sheet. Let rise 5 minutes. Bake at 475° until golden brown.
Make chocolate cake using package directions. Grease and flour the sides and bottom of 11 x 7-inch cookie sheet (with 1/2 to 1-inch sides). Pour batter in cookie sheet and bake at 350° for 15 minutes or until done.
Combine all ingredients in a large casserole dish or 7 x 11-inch pan and let remain in refrigerator overnight. Top with buttered crumbs or cheese and bake at 350° for about 45 minutes.
Cream sugar and butter well, add eggs, mix well. Add vanilla. Mix all dry ingredients and add to creamed mixture.
Mix all ingredients, except chocolate chips. Press into large cookie sheet with sides (15 x 9-inch). Melt the chocolate chips; spread over top. Cut into squares while chocolate is warm. Chill before serving.
Cream margarine and cheese. Sift flour, salt, paprika and sugar together. Add to cream mixture and mix well. Add cereal. Mix well. Drop by teaspoons onto baking sheet. Mash flat. Bake at 320° to 350° until golden brown. Makes 8 dozen.
Mix butter, corn syrup and vanilla well. Stir in flour and salt. Add chopped nuts. Mix all ingredients real well. Chill dough. Roll into small balls and place 2 inches apart on ungreased cookie sheet. Bake at 250° for 10 minutes or until set but do not burn, then reduce temperature to 225° and bake 20 to 30 minutes longer.
Cream together butter and sugar. Add pumpkin and eggs. Mix well. Add dry ingredients. Mix well. Add water, raisins and walnuts. Pour into greased loaf pan. Bake for 1 hour at 350°.
Combine egg yolk with all the other ingredients except the chicken. Place in a 2 x 9 x 13-inch baking pan with chicken and marinate for 2 to 4 hours in refrigerator, turning occasionally. Place chicken in shallow baking pan in a single layer. Spoon some marinade over chicken pieces and bake in a 350° oven for 1 hour and 15 minutes or until deep brown in color.
Combine rice with sugar, milk, salt and vanilla (and raisins, cinnamon and nutmeg) in a 1 1/2 to 2-quart casserole. Bake at 325° for 1 1/2 hours (90 minutes), stirring when a crust forms on top. Add cream after the 90 minutes, but do not stir. Bake another 20 to 30 minutes. Cool. Pudding will get creamy while standing.
Crush vanilla wafers. Cream sugar and shortening. Add eggs, one at a time, and beat. Then add all other ingredients. Cook in tube pan at 300° for 1 1/2 hours.
Mix margarine and marshmallows together and microwave until melted in a large bowl. Add Rice Krispies; quickly stir together. Flatten out into a greased 9 x 12-inch pan. When almost cooled, cut into squares.
In a medium bowl, combine all ingredients except nuts and radish slices. Chill until slightly firm. Form into desired shape and garnish with radish slices and pecan halves. Chill several hours or overnight. Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers. Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
In a 3-quart saucepan, combine ham, sausages and onions. Over medium heat, saute 8 minutes, or until onions are soft. Stir in rice. Add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf; mix well. Bring to boiling; boil 5 minutes. Over low heat, cook jambalaya, covered, 20 to 25 minutes, or until rice is tender, adding shrimp the last 8 minutes. With large fork, fluff rice and evenly distribute ingredients.
Melt marshmallows in milk. Let cool. Dissolve lemon jello in hot water. Cool until it starts to set. Combine with marshmallow mixture. Whip cream and fold into mixture.
Wash chicken under cool water and pat dry. Combine ingredients and mix well. Place chicken in a shallow pan and pour sauce over. Marinate for 2 hours. Prepare grill. Place chicken at medium height and turn often.
Mix biscuit mix, oleo and sour cream. Add club soda last. Mix well. Turn out on board or counter and knead just until it can be cut with glass or cutter. Bake at 450° for 11 to 13 minutes.
For crust, use 1/2 cup ground pecan meal, 1/2 cup coconut flakes and 1/2 cup crushed cornflakes with just enough margarine to press mixture in pie dish to make crust.
Mix and divide first 6 ingredients into 2 large paper grocery bags. Bring to a boil the rest of ingredients, except vanilla, and simmer 5 minutes. Remove from heat and stir in 2 teaspoons vanilla. Pour into the grocery bags and toss until well coated. Fold the top down of the bag and heat in microwave on High for 1 1/2 minutes. Remove and shake the bag, cook another 1 1/2 minutes, then repeat the process again. Do the same with the other bag. I spread this mixture out onto the counter to cool. If you don't have a microwave, heat in 200° oven on large cookie sheets for 1 hour, stirring every 15 minutes.
In a mixing bowl, combine the oil, sugars, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to sugar mixture. Divide dough in half. On a greased baking sheet, shape each portion into 15 x 3-inch rectangle, about 3-inches apart. Sprinkle chocolate chips and nuts over dough; press lightly. Bake at 375° for 6 to 7 minutes. (Bake 8 to 9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-inch strips; remove to wire racks to cool. Yield: about 3 dozen.
Mix the first 5 ingredients in a small saucepan. Cook on low heat until boils. Add cream cheese and put in refrigerator until ready to serve.
Preheat oven to 400°. Put 3 teaspoons oil into the skillet to heat while preparing. Mix meat, soda and onion. Add egg, milk and corn; stir well. Add peppers and cheese. Bake for 15 minutes. The last 5 minutes, spoon salsa around edge of bread. Continue baking until done. May be served with barbecue. Makes 6 servings.
Break up and separate the cold cooked rice. Dice meat, seafood and vegetables. Keep the fresh and frozen vegetables separate from the canned. Heat 2 tablespoons oil in a wok or other large deep pan. Add scallions; stir-fry a few time. Add fresh and/or frozen vegetables and stir-fry to soften slightly. Add canned vegetables and cooked meat; stir-fry until heated through and blended. Remove all ingredients from pan. Heat remaining oil to smoking. Add rice and heat completely. Return vegetables and meat; fold into rice and blend well. Reheat, then quickly blend in soy sauce, salt, sugar and sherry. Fold in beaten eggs and turn off heat as eggs begin to set. Serve hot.
Separate rolls and place them flat on a cookie sheet. Spread 1 tablespoon sauce onto each roll. Sprinkle with Mozzarella cheese. Bake in preheated oven for 8 to 10 minutes.
Brown meat with onion in a large pot. Cook until onion is tender and drain. Stir in remaining ingredients. Salt and pepper to taste. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Yield: 6 to 8 servings.
Melt margarine, then stir in flour, powdered sugar and nuts; spread thin in a 9 x 13-inch dish. Bake at 375° for 15 minutes. Cool completely.
Put all ingredients in blender; cover and process on liquefy until slushy. Double or triple recipe according to need. Yields 3 cups.
Combine dry ingredients, except seed. Whisk oil, milk, eggs and extract until smooth. Add dry ingredients and stir until evenly moist. Don't overstir. Bake at 350° for 30 minutes in large tins or 20 minutes in small tins. Always use paper liners.
Mix yeast and warm milk. Mix butter, egg, sugar, salt and flour. Add apple. Let rise. Then remove from bowl and knead. Roll into balls. Dip in butter. Place in greased angel food cake pan. After each layer, place cinnamon sugar and pecans. Then more balls, etc. Bake at 350° for 25 to 30 minutes. Remove from pan. Drizzle while warm with a mixture of powdered sugar and milk.
Mix raisins, sugar and flour thoroughly. Slowly stir in boiling water, butter and salt. Cook over low heat until thickened. Pour mixture into baked pie shell.
Saute onion and garlic in oil until light golden color. Add water and all ingredients except tomatoes, linguine and cheese. Bring to boil and simmer 1 hour or until lentils are tender. Add tomatoes and cooked linguine. Serve with cheese. Serves 4 regular size people or 6 midgets.
Cream the first 3 ingredients. Add remaining ingredients and mix well. Wet hands and form round balls, then flatten. Place on ungreased cookie sheet. Bake at 425° for 10 to 12 minutes. Do not let them brown. Frost and dip into candy sprinkles.
First spread a layer of green beans, then a layer of corn and for third layer, use water chestnuts. Combine next 4 ingredients and spread over water chestnuts to form fourth layer. Sprinkle cheese over chestnuts, crushed crackers and margarine. Bake at 300° for about 25 minutes.
Combine brown sugar, flour, milk, salt and pepper in a bowl. Dip sliced tomatoes in mixture and fry in fat until well browned.
Spray frying pan with Pam. Saute first 5 ingredients 4 to 5 minutes and remove from heat. Meanwhile, spread flour in another large skillet. Add can of evaporated skim milk and stir. Do not boil as milk will separate. Add salt, pepper and fresh basil. When liquid reaches a nice sauce consistency, add sauteed vegetables and serve over hot cooked pasta. Sprinkle lightly with Parmesan cheese. Serves 4.
Cream the sugar, margarine and eggs. Add vanilla. Mix flour, soda, baking powder and nutmeg. Alternate flour and milk with creamed mixture. Bake at 350° for 10 minutes on greased cookie sheet.
Tear up slices of bread and place in greased baking dish (13 x 9 x 2-inch). Brown and drain sausage. Spoon sausage over bread. Sprinkle with grated cheese. Beat eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake at 350° for 30 to 40 minutes.
Place in baking dish according to amount of mixture. Let stand in refrigerator overnight. Bake at 350° for 30 to 40 minutes or until knife comes out clean. Nice for company breakfast.
Put all ingredients except Blue cheese in blender container; cover and blend until smooth. Remove dressing from container; stir in Blue cheese. Cover; chill. Garnish with additional Blue cheese, if desired. Serve over your favorite tossed vegetable salad. Makes 2 1/2 cups.
Cook potatoes until tender and chill. Peel and grate into a large bowl. In saucepan, put butter and cheese and heat until melted. Remove from heat and add the sour cream, onion and salt and pepper. Pour over potatoes and stir. Put in 9 x 13-inch baking dish, dot with butter and bake at 350° for 45 minutes.
Cut candy into very small pieces. Add remaining ingredients and mix well. Spread in 2 well-greased 9 x 9 x 2 pans. Bake at 350° for about 45 minutes. Cut into 1 x 3-inch bars and roll in powdered sugar.
Layer bottom of a 9 x 13-inch pan with graham crackers. Mix vanilla pudding, 1/2 cup of sugar and 2 cups milk until well mixed. Add Cool Whip and stir well. Spoon half of this mixture over layer of graham crackers. Add another layer of graham crackers and then spoon the remainder of vanilla pudding mixture on top. Add another layer of graham crackers. Mix chocolate pudding and 2 cups of milk and spread over crackers. Refrigerate.
Sift powdered sugar, flour, salt, cocoa and cream of tartar together 3 times. Beat egg whites with additional cream of tartar until stiff; set aside. Beat egg yolks until thick and lemon-colored; beat in vanilla and water. Add sifted dry ingredients and beat until well blended. Fold in beaten egg whites with wire whisk. Bake in greased, waxed paper-lined jelly roll pan (15 1/2 x 10 1/2 x 1-inch) at 350° for 15 to 20 minutes. When done, loosen edges of cake with knife and invert on dish towel which has been sprinkled with powdered sugar. Peel off waxed paper and roll cake, along with towel, from narrow end like a jelly roll. When cool, gently unroll and remove from towel, back onto jelly roll pan to spread with sweetened whipped cream. Reroll (without towel) and fasten edges with toothpicks if necessary. Chill in refrigerator before serving. Cut in slices to serve. Freezes well.
Melt margarine; add sugar, molasses and nuts. Line grahams on cookie sheet. Spoon sugar mixture on cookies. Bake at 325° for 8 to 10 minutes.
Mix these ingredients together. Pour into casserole and mix with vegetables. Refrigerate overnight for flavor.
In a deep bowl, crush the garlic with back of a spoon. Beat in the Worcestershire, hot pepper sauce, mustard and salt. Stirring constantly, pour in the beer in a slow stream. Beat in the cheese, 1 cup at a time, until the mix is smooth. Pack the cheese into a 2-cup mold or crock. Cover it with plastic wrap and refrigerate for 24 to 48 hours before serving. Serve with crackers and more Brooklyn lager.
Boil squash and onion until tender. Drain well and layer with Velveeta. Place crackers and margarine on top. Bake at 350° until cheese is melted (30 minutes).
Combine sugar and flour. Stir in egg yolks, one at a time with enough milk to mix well. Cook, stirring constantly until thickened. Layer wafers, bananas and custard to make three layers of each.
Combine all ingredients, except tomato sauce and pasta shells. Boil shells for 6 minutes; stuff with cheese mixture. Pour 1/2 jar of sauce in a baking dish. Arrange pasta in dish; top with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Grate corn well and mix with small amount of water and sugar. Put oil in iron skillet and heat well. Add corn mixture and butter. Cook until corn begins to thicken. (Water may need to be added, depending on amount of starch in corn.) Stir constantly. Sprinkle with salt and pepper. Cook until thick and pour into greased casserole. Top with slices of butter and bake in oven for 20 to 25 minutes until lightly browned.
Mix all ingredients together, except for Magic Shell. Place mixed ingredients in chocolate crusts and top with Magic Shell topping. Freeze.
Cream sugar and margarine and add eggs and salt. Beat well. Add syrup and flour. Grease and flour 10 1/2 x 15 1/2-inch cookie sheet. Bake 22 minutes at 350°.
Crush Oreo cookies and mix with melted margarine. Press into 13 x 9-inch cake pan for crust. Stir together creme de menthe with Marshmallow Creme. Fold in the whipped heavy cream. Pour into crust. Sprinkle a few cookie crumbs on top. Freeze.
Cook spaghetti in water just until done (do not overcook). Place chicken, soup, broth, onion, parsley, salt and pepper and half the Cheddar cheese in casserole. Mix in drained spaghetti and sprinkle remaining cheese on top. Bake at 350°, covered, for 45 minutes. Best if made early in day and kept in refrigerator until ready to bake. Great way to use leftover holiday turkey.
Brown ground beef; drain and add onion (let cool). Add shredded cheese with meat after cooled. Mix all other ingredients in saucepan on low heat. Fill tortillas with 3 tablespoons of meat and cheese. Put in deep dish pan. Pour sauce over tortillas. Cover for 15 minutes. Uncover 10 minutes on 350°.
Bring 2 cups water to a boil in saucepan. Stir in margarine until melted. Remove from heat. Add flour and salt; mix well. Knead lightly on floured surface. Roll 1/4 at a time to 1/8-inch thickness on lightly floured surface. Cut into 1-inch squares.
Cream sugar and Crisco together until fluffy. Blend in other ingredients slowly. Add one egg at a time. Bake at 325° for 1 hour and 20 minutes.
Cook shells. Combine egg, bread crumbs, parsley, onion and salt. Add meat and cheese. Mix well. Stuff shells. Arrange stuffed shells in casserole dish. Cover with spaghetti sauce. Bake at 375° for 1 to 1 1/4 hours. Serve with French bread.
Blend the crushed Butterfingers with the cream cheese and Cool Whip in large mixing bowl. Spread into pie crust. Chill several hours in refrigerator. Slice.
Mix all ingredients and pour into a greased pan. Bake in preheated oven at 350° for 1 hour.
Boil squash and sugar for 20 minutes. Add pineapple and lemon juice and boil for another 5 minutes. Pour jello mix into the boiling mixture. Mix well. Pour into hot jars and refrigerate until used up.
Cook pasta shells and corn according to directions on package. In a measuring cup, combine lime juice, olive oil, cumin, cayenne pepper, salt and sugar. Stir well. In a large bowl, combine remaining ingredients. Toss well. Chill before serving. Serves 12.
Combine sugar, jello and cornstarch. Heat 1 cup of water in saucepan and pour sugar mixture in the water, stirring as you pour. When mixture is thick and smooth, remove from heat and cool completely. Line baked pie shell with strawberries and pour cooked mixture over berries. Chill and cover with Cool Whip.
Combine first two ingredients and beat until light and well blended. Add yolks and mix well. Then stir in rest of ingredients, blending thoroughly. Chill dough until firm.
Mix the cream cheese, taco seasoning, sour cream and mayonnaise in a bowl until blended well, then spread the dip in a 9 x 13-inch pan or dish. Layer with lettuce, onions, tomatoes, cheese and black olives. Serve with the taco chips.
Combine cheeses. Add remaining ingredients, except nuts. Mix well; shape into ball. Roll in nuts. Refrigerate until serving time. Serve with crackers.
Italian Butter: Combine 2 tablespoons butter or margarine (softened), 3 tablespoons grated Parmesan cheese, 1/4 teaspoon Italian seasoning and dash of garlic powder.
Salt and pepper chicken. Brown chicken in margarine. Add remaining ingredients and simmer, covered, for 45 minutes. Bone chicken and serve with rice (cook in electric skillet). Yields 4 to 6 servings.
Cut round steak into thin slices. Marinate in soy sauce for 15 to 20 minutes (add meat tenderizer if needed). Put steak into a frypan with 2 tablespoons of vegetable oil. Brown. Add green peppers; cook until peppers are tender. Serve over cooked rice.
In a large pot combine the ham hocks with enough water to cover. Bring to boil, reduce heat, cover and simmer for about 1 1/2 hours or until meat is tender.	Pick over peas and beans; wash thoroughly. Stir in all except okra. Cover, reduce heat and simmer for about 1 hour and 15 minutes.
Mix cream cheese and powdered sugar together; add food coloring and flavoring. Form desired shapes. (Candy mixture may be refrigerated before shaping.)
Mix and put in greased casserole dish. Cut up margarine and spread on top. Bake in a 350° oven for approximately one hour.
Pour cherry pie filling in 9 x 13 dish. Pour cake mix evenly over pie filling. Slice butter into several pieces and place all over top. (Optional: Nuts can be sprinkled on top, if desired.) Bake at 350° for 1 hour or until top is golden brown.
Melt margarine in nonstick pan. Scramble egg in mixture with onions, peas and carrots. Add cold cooked rice. Dilute soy sauce with the water. Pour over mixture. Cook until heated completely.
Combine cranberry juice, lemon juice and sugar. Mix well. Chill. Just before serving, add orange soda.
Cream the sugar and oleo. Add eggs and beat some more. Add vanilla, soda, salt and baking powder. Blend in flour. Add nuts and chips. Bake at 350° for 10 to 12 minutes.
Brown onion, bell pepper and garlic in butter. Cook spaghetti in water used to cook chicken. Put all ingredients in large casserole dish with tomato sauce, soup, pimento and Worcestershire sauce. Add cheese, reserving some for top. Cook 45 minutes at 350° until brown.
Place cabbage in bowl in layers, alternating with onion. Top with sugar. Boil the remaining ingredients. Pour over cabbage while hot. Cover; let stand 4 to 6 hours in refrigerator. Then mix and serve. Even better after 2 or 3 days and will keep 2 or 3 weeks.
Mix first four ingredients. Cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/4 cup lukewarm water. Combine mixtures and eggs. Add 4 cups flour. Beat thoroughly and then add rest of the flour. Do not knead! Cover and put into fridge overnight. Pinch into small rolls. Place in greased pans. Let rise in a warm place about an hour or until double in bulk. Bake 20 to 25 minutes at 400°.
Brown meat. Pour off fat. Add sauce and let simmer until hot (2-3 minutes). Cut biscuits into quarters (layer in glass casserole dish). Pour meat mixture over biscuits. Mix cheeses. Use half over sauce. Sprinkle with a little Parmesan cheese. Bake at 350° for 20 minutes. Take out of oven, add rest of the cheese. Bake for 2-3 minutes more.
Mix all together and make out into balls the size of a walnut. Bake for 10 minutes at 350°.
Stir all together and cook at 350° in a buttered casserole for 40 minutes.
Rinse chicken and place in a large cooking pot 3/4 full of water. Cut onions to desired size. Place in water with chicken. Add salt and pepper. Bring to a boil, then simmer on medium for 1 1/2 hours. Remove chicken and let cool to touch. Strip meat and place back in soup. Let simmer on low.
Mix sour cream and taco seasoning and place in serving dish. Top with chopped lettuce, diced tomatoes and Cheddar cheese. Serve with taco chips.
Mix first 3 ingredients; stir in butter. Reserve 1/3 cup crumbs. Press remaining crumbs in an 8 x 8-inch pan. Bake at 350° for 12 to 15 minutes.
Shred vegetables. Sprinkle with salt; let stand 1 hour. Drain. Combine remaining ingredients; bring to boil. Boil for 3 minutes; cool. Stir well into cabbage. Let stand 3 minutes. Freeze in containers.
Mix together the juices, water and grenadine; add ginger ale. Pour over ice in punch bowl. Float lemon or orange slices on punch. Makes 2 quarts.
Combine ingredients; simmer for about 1 hour. May add cooked meat to sauce and simmer an additional 20 minutes or use sauce to brush on cooked meat. Adjust ingredients to your taste.
Mix ingredients. Sprinkle work surface with flour. Roll out dough and cut into strips of desired width. Fry in hot oil (about 1 inch deep in skillet) until golden brown on both sides. Serve with jam.
Boil first four ingredients for 20 minutes. Then add potatoes and vegetables. Cook 30 minutes longer. Add soup and cheese. Cook until cheese is melted.
Mix all ingredients; beat well. Bake in prepared tube pan at 350° for 1 hour and 20 minutes.