HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef and drain. Grate cheese and add to ground beef along with seasonings. Lightly fry corn tortillas, just dipping in hot grease. (Tortilla should be soft.) Drain. Add a small row of meat mixture on tortilla. Roll up tightly. Secure with toothpick. Fry taquito in hot grease until crispy. Drain. Dip in hot sauce or ketchup to eat.
Mix all ingredients together. Spread in 9 x 13-inch pan. Bake at 350 for 45 to 55 minutes.
Thaw cookie dough and press out with floured fingers on cookie sheet or pizza pan. Bake at 350 degrees until golden brown. Cool. Mix sugar with softened cream cheese. Spread mixture to edges of cookie pizza. Drizzle with thin layer of strawberry glaze. Add fruit and chill for 30 minutes.
In baking pan, arrange pork chops. Place thickly sliced potatoes over chops. Pour can of cream of mushroom soup plus 1 can of water over chops and potatoes. Place onion rings over this; salt and pepper. Cover with foil. Bake at 400° until done (approximately 1 hour depending on thickness of pork chops).
Boil eggplant in water until tender. Allow to cool and then peel. Remove seed and chop. Saute onion and celery in the butter until tender. Combine eggplant, celery and onion in bowl and add well beaten egg and finely chopped bread and cheese. Season with salt and pepper and mix well. Place in a well buttered casserole and cover with cracker crumbs and dots of butter. Bake at 350° for about 25 minutes until crumbs are brown and serve.
Combine tomato sauce, oregano, garlic powder, basil and salt and pour over cooked crust. Sprinkle with hamburger, Mozzarella and Parmesan cheese. Bake at 450° for 10 minutes.
On rack in broiling pan, broil pork chops 6 inches from heat source, turning once, until rare, 2 to 3 minutes on each side. Remove from broiler and set aside.
Add boiling water to jello. When dissolved, add cold water, fruit juices and sugar. Chill (can put in freezer to make slushy). To serve, pour in punch bowl and add chilled ginger ale. Makes approximately 30 (5 ounce each) servings. Can use frozen cherries or strawberries to float.
Beat at high speed the eggs, Crisco and margarine until well blended. Add sugar and extracts. Mix well. At low speed, beat in flour alternately with milk, beginning and ending with flour. Add coconut. Turn into prepared large tube pan. Bake for 2 hours at 300°.
Grate cabbage and peppers into large bowl. Combine other ingredients in small bowl and stir until sugar has dissolved. Pour liquid over cabbage and pepper and mix thoroughly. Chill until ready to serve.
Mix all ingredients together. Bake in 325° oven for 25 minutes or until done.
Wash and wipe dry fresh green chiles. Pierce once with a fork. Place on broiler pan. Broil 1-inch from heat. Turn often until blistered and brown all over. When done, let cool slightly and peel. You can cut chile open and remove seeds, if desired.
Blend well and bake in 350° oven for 1 hour and 15 minutes or until done. Fifteen minutes before done, remove from oven, drain off fat and pour ketchup over top and finish baking.
Beat all ingredients well. Pour in unbaked pie shell. Bake at 350° for 15 minutes. Decrease to 325° for 30 minutes.
Dissolve cherry gelatin in boiling water. Add lemonade until dissolved. Stir in remaining ingredients. Yield: About 3 quarts.
Dissolve cocoa in coffee. Cool slightly; add to butter. Blend in egg yolk. Gradually add powdered sugar, beating well. Add vanilla and nuts. Frosting may be thinned a little with cream for desired spreading consistency.
Drain green beans. Put in a 1 1/2-quart baking dish. Add soup and 1/2 can of water over beans. Add French fried onion rings on top of beans. Bake at 350° for 25 minutes.
Combine oatmeal and milk. Let set to soften. Add all other ingredients. Beat well. Add a little more milk if mixture is too thick. Spray muffin pan for 12 with cooking spray. Bake 20 minutes at 350°.
Carefully remove skin from ham, leaving 1/4-inch of fat. Score meat in diamond shapes, inserting whole cloves in designs. Brush meat with mustard. Place ham in roasting pan (no rack).
Mix all ingredients. Bake at 325° for 40 to 50 minutes or until center is done.
Mix the flour, 1 1/2 cups sugar, salt, soda, and baking powder. Bring the butter and water to a boil. Add 1/2 cup sugar to the eggs and add this to the hot butter, water mixture. Be sure to stir quickly while adding the eggs. Add the berries. Spread on a greased and floured cookie sheet (jelly roll pan) and bake for 20 minutes at 350 degrees. Top with cream cheese icing.
Roll 1/4 inch thick. Cut with cookie cutters. Bake at 375° for 15 minutes.
This is assembled the same way as Hosomaki, except each roll is larger and contains 5 ingredients instead of 1. The size of the nori sheets is 7 x 8-inches, twice the size of Hosomaki. To make the filling for Norimaki, prepare the following 5 ingredients:
Add chicken to mixture. Mix well. Prepare Pepperidge Farm herb stuffing. Mix as package directs. Spread over chicken mixture. Bake 35 minutes at 350° in shallow pan for best results.
Place rack in lower 1/3 of oven. Preheat oven to 425°. Arrange apples in pastry shell. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg. Mix well. Pour over apples.
Preheat oven to 350°. Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk. Pour into buttered casserole dish. Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts. Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk. Makes 4 to 6 servings.
Stir all ingredients together. Cook in Bundt pan at 325° for 45 minutes.
Mix ingredients well. Then pour into unbaked pie shell and bake in 350° oven until done.
Preheat oven to 400°. Butter a 9-inch square baking dish. Cook noodles according to directions, rinse and drain; set aside. Combine milk, salsa, eggs, green peppers, salt and pepper. Stir in noodles. Pour mixture into dish and bake for 15 to 20 minutes or until set. Sprinkle cheese over top and return to oven and bake until cheese melts (about 3 minutes). Cool on wire rack about 1 hour. Cut in squares and serve.
In 8-inch cake pan, stir mix with egg, milk, selected nuts, raisins, chocolate or other choices. If you use applesauce, use spices instead of vanilla. Proceed as in every day cake recipe.
Saute onion in butter. Combine with rest of ingredients. Pour into slightly baked pie crust. Bake for 30 minutes, or until middle is set, at 350°.
Put 1 can green beans in a casserole dish; add 1 can mushroom soup over beans. Add 1 can of onions to cover soup. Add second can of beans and cover with second can of mushroom soup. Place in oven until it bubbles. Remove from oven and add second can of onions. Return to oven and let brown. Cook at 350°.
Mix flour, yeast and water; put in bowl, cover top with olive oil; let rise for 2 hours. Divide into thirds; put into large greased pizza pan. Put 1 can tomato sauce on each one. Sprinkle with oregano, Parmesan and grated Mozzarella, then anything else you want (green peppers, onions, black olives, sausage, hamburger, mushrooms, anchovies, etc.). Bake at 350° until slightly brown on bottom. Do not overbake.
Dissolve 2 packages yeast in warm water in large bowl. Add warm milk. Add sugar, salt and margarine. Stir in 2 cups flour. Beat with rotary beater until smooth for 1 minute. Add l cup flour, beat 2 minutes. Gradually stir in enough additional flour about 2 1/2 to 3 cups to make a stiff dough. Turn onto lightly floured board. Knead until smooth and elastic (5 to 10 minutes). Cover dough with plastic wrap and towel. Let rest 20 minutes. Shape into loaves or rolls. Put into greased pans. Brush surface of wax paper with oil, lay over pans. Place pans in refrigerator for 2 to 24 hours. When read to bake, remove from refrigerator, uncover dough carefully. Let stand at room temperature, uncovered 10 minutes. Puncture any gas bubbles with greased toothpicks. Bake at 400°. Bake loaves 30 to 40 minutes; rolls 12 to 18 minutes. Brush with melted butter. Recipe can be doubled or tripled easily.
Blend soup mix envelope, sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts. Chill. Serve with crackers.
Grease a 13 x 9 x 2-inch baking pan. In a large saucepan, over low heat, stir together the first 3 ingredients. Stirring constantly, bring to a boil and boil 3 minutes. Remove from heat. Add cereal, toss to coat well. Press into pan. Cool. Cut into 2 x 2-inch squares.
Bake cake according to directions in a 9 x 13-inch pan. Divide cake in half and cut each half in 1-inch cubes. Place 1/2 of cake cubes in bottom of a punch bowl. Pour half of prepared pudding on next. Dot 1/2 of cherry pie filling on top of pudding. Spread one 8 ounce Cool Whip over pie filling to edge of bowl. Repeat process with remaining half of each ingredient. Cool Whip in 2nd layer may be squeezed through decorator bag for a festive effect. Chill 3 hours to let flavors mingle.
Mix wet ingredients, soft margarine, soft cream cheese and dry cake mix together. Refrigerate for 1 hour. Drop spoonful size drops onto cookie sheet, 2 inches apart, and bake at 350° until slightly brown on bottom, approximately 10 minutes.
Combine all ingredients well. Store in a cool, dry place. Use as you would Bisquick.
In medium bowl combine flour, baking powder and salt. Using a pastry cutter, cut in shortening until mixture has uniform consistency. Mix cream and egg together and add slowly to dry mixture while stirring until dough holds together. Chill overnight and have fruit cold before pie preparation.
Saute onion in butter. Melt cheese and add to onion. Add soup and broccoli. Serve hot as a dip.
Cut up chicken. Mix remaining ingredients and marinate chicken in the sauce overnight. Grill or bake chicken.
Mix butter, sugar, flour and vanilla. Add pecans. Use hands to mix well. Will be stiff. Roll into balls, then flatten. Bake at 325° for 20 minutes or until edges are golden brown. Dip in powdered sugar to coat. Can be made a month ahead of time for Christmas or New Year's.
In a deep bowl, cream the Crisco and sugar. Add eggs (unbeaten). Mix thoroughly. Add vanilla. Stir soda in buttermilk until dissolved and add to mixture. Sift together the flour, baking powder and salt. Stir in enough flour to make a stiff dough. Knead a small amount of dough at a time. Roll out to 1/8-inch thickness. Cut into rounds or with cookie cutter. Bake at 475° until lightly brown. Makes 4 to 5 dozen.
Mix milk, cake mix, and eggs. Add pudding mix, chocolate chips, and nuts. Bake at 350 degrees for 45 to 55 minutes in a greased bundt pan.
Poach or bake fillets; drain and refrigerate. Flake cooled fish into a large mixing bowl. Add eggs, potato, onion, parsley, hot sauce, garlic, salt, pepper and basil; mix well. Shape into 8 patties. Coat with cracker crumbs. Heat small amount of oil in large skillet; cook patties, a few at a time, until browned on both sides. Yields 8 servings.
Saute onion and garlic until soft. Add eggplant and zucchini; toss well. Then add pepper strips, salt and pepper to taste and the basil. Simmer, covered, until vegetables are soft. Add tomatoes and allow them to cook down with the vegetables until mixture is thick and well blended. Serve hot or cold with additional oil and lemon juice. Serves 4.
Thaw potatoes 1/2 hour. Saute onion in butter. Mix all ingredients, cover with grated cheese and bake at 350° for 45 minutes.
Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails and the rectum. Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the ingredients and cook with about 1 cup water, until almost dry.
Cook seasoned squash with onion until tender; drain. Add egg, cracker crumbs, cheese and mushroom soup. Blend well. Mix some more cracker crumbs with melted butter and crumble on top. Bake at 350° for 20 to 30 minutes.
Put butter, sugar and milk in saucepan and heat to a boil, stirring constantly. Boil 3 minutes and remove from stove. Add remaining ingredients and beat well. When thick enough, drop on waxed paper by spoonfuls.
In a quart jar or bottle, mix hot suds made with soap, 1 lump of sugar and 4 tablespoons of salad oil. Shake well. Water color paint may be added, if colored bubbles are desired. Blow bubbles through straws or empty wooden spools.
Dissolve yeast in 1 cup warm milk. Put 1 cup flour in bowl with a hole in center. Pour yeast in and let stand 20 minutes.
Preheat oven to 350°. Grease an 8-inch square cake pan. In a large mixing bowl, blend all ingredients together. Pour into prepared pan; bake for 40 minutes. Cool in pan on wire rack for 15 minutes; then turn out onto rack and cool completely before serving.
Bring water to boil over medium heat. Stir in bouillon cubes until dissolved. Add carrots, potatoes, onion, beans, cabbage and meat. Simmer 20 minutes or until cabbage and carrots are crisp-tender. Serves 4 generously.
Mix first 4 ingredients as pie dough. Dissolve yeast in 1/4 cup lukewarm water and add milk and beaten egg yolks. Add this to dry ingredients. Mix and chill thoroughly. Divide in 4 parts. Roll each out quite thin. Have ready 3 beaten egg whites (with a little sugar), brown sugar, melted butter and nuts. After rolled out, smear all over with melted butter. In middle of rectangle, put egg whites with a little sugar. Add layer of apricot, prune or almond filling. Then add a layer of brown sugar. Fold edges toward center over filling. Put egg whites, brown sugar and nuts on top of coffee cakes. Let rise about 2 1/2 hours. Bake at 350° or 325° until light brown all over.
Over low heat or in microwave, melt caramels, butter and water together. After completely dissolved, add nuts. Mix well. Take off heat. Drop by teaspoon on a buttered cookie sheet and cool. Melt chocolate. Dip cooled candy in chocolate and place back on cookie sheet. Chill in refrigerator.
Mix by hand. Make large marbles and bake at 375° for 15 to 20 minutes.
Brown ground turkey. Add garlic and basil; stir. Add pasta sauce; stir well. In a separate bowl, combine the egg white, spinach, Ricotta cheese, Parmesan cheese and pepper. Mix ingredients. Spray baking dish with cooking spray. Spread small portion of meat mixture in the bottom of the dish, then layer noodles, spinach mixture and Mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for about 30 minutes.
Melt butter in skillet on low heat. Break eggs in bowl, giving them a dash of salt and pepper. Beat eggs and put in skillet. Turn heat to medium. Stir until eggs are almost done. Strip with cheese and cover skillet. Cut off heat.
Combine all ingredients; blend and beat 2 minutes. Pour into greased and floured 9-inch cake pans. Bake at 350° for 30 to 36 minutes.
Mix all ingredients together. Place in a bake and serve dish. Bake at 350° for 20 minutes. Serve with crackers.
Cook butter, sugar, milk and egg yolks over medium heat until thick. Add can coconut and cook 2 minutes longer. Spread between layers and on top of cake.
Cover squash, onions, peppers and salt with water. Soak 3 to 4 hours; drain well, then combine sugar, vinegar, celery seed and turmeric. Bring to a boil; simmer 3 minutes. Add vegetables to vinegar mixture and bring to boiling point; put in jars; seal. Makes approximately 6 pints.
Brown the beef and sausage. Remove the meat from the pan, then add the celery, onions and green peppers and saute them in the drippings until the onion is transparent. Add meat and spaghetti sauce. Cook the rotini, drain and add to meat mixture. Spray casserole dishes or 9 x 13-inch pan with nonstick cooking spray. Bake 25 minutes in 325° oven, covered. Top with Mozzarella cheese and bake until cheese is melted and brown. (This recipe may be halved.)
Stick onion with whole cloves. In a medium skillet, heat bacon drippings. Blend in brown sugar, vinegar, water, salt and pepper. Add cabbage, apples and onion. Cover and cook over low heat, stirring occasionally, for 25 to 30 minutes. Remove onion before serving.
Measure ingredients into baking pan. Insert baking pan securely into baking unit; close lid. Select appropriate bread setting. Push start button. The "complete" light will flash when bread is done.
Melt margarine and peanut butter in top of double boiler. Sift sugar with dry milk; set aside. Stir corn syrup, water and vanilla into peanut butter mixture over boiling water. Blend in dry ingredients in two additions, stirring until mixture is well blended and smooth. Remove from boiling water and mix in nuts. Turn into greased 8-inch square pan. Cool and cut into squares.
Brown ground beef and drain. Add enchilada sauce, taco sauce, green chilies and onion. Simmer for 3 minutes. Place hamburger mixture inside tortillas and roll up. Place in a baking dish. Spread the cheese on top. Bake at 400° for 3 to 4 minutes.
Place chicken in crockpot. Brush with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6-7 hours.
Mix your ingredients and whip at top speed 3 to 4 minutes until well blended.
Mix together soup, mayonnaise, cheese, onion and eggs. Stir in broccoli and mix well. Mix the melted butter with the stuffing mix until butter soaks into mix. Add to broccoli mixture and stir to combine. Put into 9 x 13 baking dish or 2-quart casserole and bake at 350° for 30 minutes.
Drain pork and beans. Add green pepper, wieners, barbecue sauce, ketchup, brown sugar, cinnamon and bacon bits and mix. Bake in an 8 x 8-inch pan at 350° for 30 minutes. Then place cheese pieces on top and let melt.
Mix ingredients together. Batter will be very stiff. Put in refrigerator to chill. Grease cookie sheet. Spoon batter onto cookie sheet. Bake at 400° about 10 minutes until light golden brown. Press top of cookie. It is done if no fingerprints appear.
Cream first 3 ingredients. Fold Cool Whip. Put into crust and freeze 2 hours.
Core but do not peel the apples. Cut into coarse size pieces. Cut the grapes in half and remove the seeds. Mix the apples, celery and grapes together with enough mayonnaise to lightly coat. Add walnuts and serve on a lettuce leaf. Serves 4.
Melt butter in large, heavy saucepan over moderate heat. Blend in flour. Add liquids and heat, stirring until mixture boils. Turn heat to low. Stir in puree, seasonings and cheese. Cover and simmer 5 to 10 minutes to blend flavors and melt the cheese.
Cook peas and carrots until tender; drain well. Cook macaroni according to package directions; drain and chill in cold water and drain again.
Soak bread crumbs and onion flakes in milk. Meanwhile, mix meat with salt, pepper, ginger, nutmeg and egg. Add the milk, onion and bread crumb mixture to the meat and stir lightly. Last, stir in the cream cheese. Form into little meat balls and place in a skillet with the melted butter. Shake pan back and forth while browning. This will keep the meat balls nice and round. After all the meat balls have become golden brown, pour the mushroom soup over them. Simmer until soup is melted and thoroughly distributed.
Combine sugar, salt, vanilla, butter, cinnamon and egg. Add milk, slowly, stirring constantly. Add bread cubes and raisins. Mix well. Pour into buttered dish. Set in pan of warm water. Bake at 350° for about 1 hour.
Heat oven to 350°. Grease 9 x 13-inch baking dish. Press 1 cup cookie crumbs over bottom of dish. Reserve remaining 1/2 cup for garnish. Put yams in a large bowl and beat with electric mixer at medium speed 3 minutes until fluffy. Add eggs, one at a time, beating well after each addition. Beat in salt, spices, sugar and orange peel. Reduce mixer speed to low; gradually pour in half and half and citrus juices; beat until blended. Pour into baking dish; smooth top. Sprinkle with reserved crumbs, then dot with butter. Bake, uncovered, in oven 1 hour or until pudding has puffed and a knife inserted in center comes out clean. Cool 20 minutes before cutting into squares to serve. Makes 12 servings.
Saute onion and pepper in oleo until onion is transparent. Add mushrooms, broth and Ro-Tel tomatoes and simmer 20 minutes. While this is cooking, cook noodles in leftover chicken broth. Add more water if needed. Drain English peas. When 20 minutes is up, add diced chicken and cheese. Stir until cheese is melted. Add well drained noodles and peas. Stir until well mixed. Put in casserole dish. Cook in 350° oven until it bubbles. Freezes well also.
Mix apples, 5 teaspoons sugar and cinnamon together. Set aside. Beat flour, sugar, oil, eggs, salt, juice, vanilla and baking powder together until smooth. Place in tube pan, one layer of batter, alternating with the apple slices, ending with apples on top layer. Bake at 350° for 1 3/4 hours.
Cook broccoli as directed on package; drain. Place in buttered baking dish (1-quart size). Combine all other ingredients. Pour over broccoli. Top with buttered bread crumbs. Bake 30 minutes at 350°.
Cook potatoes in boiling salted water to cover for 15 to 20 minutes, or until tender. Drain and mash. Add 3 tablespoons butter and remaining ingredients, stirring until smooth. Spoon into a serving bowl; drizzle with remaining 1 tablespoon butter. Serve immediately. Yields 6 to 8 servings.
Saute onion in margarine until soft. Add soup and cheese. Stir in rice and broccoli. Pour into casserole and bake at 350° until bubbly.
Cut wieners into bite size pieces. Cover with water in heavy saucepan and boil 2 hours. Boil until almost dry. Mix all the other ingredients and pour over pieces; bring to a boil. Cook 20 minutes. "Best barbecue wieners you ever ate!"
Combine fruit and sugar; let stand 12 to 18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour, boiling hot, into sterilized Ball jars. Adjust caps. Yield: About 7 half pints.
Combine first four ingredients in a large bowl and set aside. Combine next 6 ingredients, mixing well. Pour over vegetables, tossing lightly. Cover and chill 8 to 10 hours. Drain and serve in a lettuce lined bowl. Serves 6.
Mix shortening, sugar and eggs. Sift together and stir in dry ingredients. Chill dough about 1 hour. Roll into balls about 1 inch in diameter. Roll them in a mixture of 4 teaspoons sugar and 4 teaspoons cinnamon. Bake at 350° for 8 to 10 minutes.
Grind the tomatoes to make like applesauce. Heat tomato pulp, margarine, sugar and raisins together. Cool. Add flour, spices, soda and salt sifted together. Add nutmeats. Mix well. Bake 1 hour at 350°.
Brown chopped beef and drain. Before layering the ingredients in a baking dish, mix Ricotta cheese with the eggs and cubed Mozzarella cheese. Add salt and pepper to taste. In a baking dish, cover the bottom with tomato sauce, then layer alternately the noodles, meat, Ricotta mixture and tomato sauce until pan is full or you run out of ingredients. The top layer should be noodles. Bake for 30 minutes at 275° or until hot and the top layer is crispy. Let stand 30 minutes before serving.
Combine juices and concentrates. Add 7-Up and ice before serving. Makes 1 large punch bowl.
Place the meat, evaporated milk, bread crumbs and garlic salt in a 9-inch pie plate. Mix together thoroughly with a fork. Pat this mixture evenly onto the bottom and sides of the pie plate. Pull it up over sides and rim with your fingers and press firmly into place. Spread tomato paste over meat. Drain mushrooms and arrange on top of paste. Top with shredded cheese and over this, sprinkle oregano. Top with Parmesan cheese. Bake at 375° in preheated oven for 35 minutes.
Cream together sugar and butter. Add vanilla. Save out 1/2 cup flour to pour over the nuts. Add eggs, one at a time, alternating with flours that have been sifted together. Fold in nuts. Bake at 325° for 1 hour.
Wash the meat and season lightly with salt and pepper. Place in a pan. Dot with the butter and add 1/3 of the tomatoes. Cook in preheated 325° oven until done (1 1/4 to 1 1/2 hours).