HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except 1/2 of cheese and 1 can of soup. Fill tortillas and roll up. Put in baking dish (9 x 13-inch) and add remaining ingredients on top. Bake at 350° for 30 minutes.
Beat all ingredients with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.)
Butter a 9 x 13-inch pan. Line with 6 flat tortillas. Brown meat and onion with chili powder, garlic powder, salt and pepper. Add beans with juice; simmer for 10 minutes. Pour browned meat mixture on top of tortillas; top with sliced Velveeta cheese. Cover with remaining tortillas. Mix soup with Ro-Tel; add on top. Cover with foil; bake for 1 hour at 300°.
Combine first 3 ingredients in a medium pan; bring to boil and cook over low heat until peaches are tender and mixture thickens. Pour peach mixture into a lightly buttered baking dish. Set aside. `Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over flour mixture and stir well with a fork until all ingredients are moistened. Shape pastry into a ball. Cut into strips. Bake at 350° for 35 minutes. Remove from oven and gently press baked pastry in peach mixture. Repeat in a lattice design over peaches. Put back in oven for 40 minutes.
Mix together the beans and 1/2 the picante sauce. Layer in glass casserole dish. Mix together avocados, sour cream and 1/2 the picante sauce (does good in a blender). Layer over beans. Mix together tomatoes, onion, black olives and green chilies. Layer over avocado mixture. Put taco seasoning on this layer. Top with grated cheese. For best flavor, let set up overnight.
Mix first 4 ingredients together. Pour into a 9 x 13-inch, well-greased and floured cake pan. Bake at 325° for 25 to 30 minutes, until done.
Mix up sugar, flour, butter and milk, then stir in fruit. Bake until brown on top at 400°.
Mix all with mayo. Top with margarine and crushed crackers. Bake at 350° for 30 to 40 minutes.
Drain and squeeze artichokes; chop with fork. Mix all ingredients together. Place in baking dish. Bake at 350° for 1/2 hour. Serve with crackers.
Blend in blender or with mixer. Chill several hours. Cut apples into wedges and dip into above mixture.
Cook rice and onion in butter until golden. Add bouillon, cover and cook 20 minutes. (Bring to boil and simmer 20 minutes as usual for rice.) Add 2 tablespoons butter and oregano to taste.
Mix well. Pour into a greased pan (square). Bake about 15 or 20 minutes at 350°. Serve with whipped topping or lemon sauce.
Crumble cookies in a bag. Place 1/2 of cookies in an oblong dish or 9 x 13-inch cake pan. Mix pudding and milk on medium speed; add cream cheese, powdered sugar, Cool Whip and flavoring (do powdered sugar and Cool Whip a little at a time). Pour in pan; add rest of cookies on top. Refrigerate.
Mix softened cream cheese with dried beef and onion. Add dash of garlic salt and Worcestershire sauce. Form into ball. Decorate with sliced olives.
Remove crusts from bread and slice into three pieces. Combine first five ingredients; blend well. Spread cheese mixture over each piece of bread. Bake at 325° for 10 minutes. Makes 30 appetizers. Serve hot!
Blend butter into syrup. Stir in peanut butter, salt and vanilla. Mix until creamy. Stir in sugar. Turn onto pastry board. Knead with hands until smooth. Press into greased 8-inch square pan. Chill 1 hour. Cut into squares. Makes 2 pounds of fudge.
In a saucepan, mix together honey and butter; heat over low heat until blended together. Stir often. Place corn and peanuts in large bowl and mix together. Slowly pour the honey-butter mixture over popcorn-peanut mixture, stirring as you pour. Mix until popcorn and peanuts are well covered. Spread mixture in a single layer in a large baking pan. Bake for 10 to 15 minutes in a 350° oven (or until mixture is crisp).
In large bowl, measure all ingredients with mixer at low speed; beat until blended. Increase speed to high and beat 2 minutes. Spoon into baking cups and bake until toothpick comes out clean, 18 to 20 minutes, at 350°.
Melt butter in baking dish. Add rice, soups and mushrooms; stir just enough to mix. Cover and bake 1 hour at 325°.
Cook broccoli according to package directions, drain well. Arrange broccoli in greased 2-quart casserole dish. Mix together soup, mayonnaise, seasonings, cheese, onion and eggs. Pour 1/2 over broccoli, cover with green peas, then pour remaining soup mixture over peas. Sprinkle cracker crumbs on top and bake in 350° oven for 30 minutes.
Layer lettuce, onion, pepper and peas in order listed in large bowl. Spread Miracle Whip over peas to seal in around edges. Sprinkle sugar over Miracle Whip. Sprinkle remaining ingredients on top. Cover and refrigerate overnight.
Cream butter and sugar. Add pineapple and beat; add coconut and beat. Add mixture to beaten egg whites. Fold in; don't beat. Put into an icebox dish, a layer of wafers and a layer of mixture. Cover over with wafers.
Lightly butter two cookie sheets. Spray inside of paper bag with Pam. Place popcorn in a large brown paper grocery bag (not of recycled paper). In a 4-cup measuring cup, or 1 1/2-quart glass casserole, stir together the brown sugar, margarine, corn syrup and salt. Cook in microwave oven on full power 3 minutes. Stir. Cook 3 more minutes, add soda and stir. Add vanilla and stir. Pour this syrup over popcorn in bag, stir thoroughly with a long handled spoon. Place bag in microwave and cook 3 minutes, giving bag a good shake after each minute. Pour corn onto cookie sheet and allow to cool. Corn will lose stickiness as it cools.
Pour chicken broth over bread crumbs. Let set 10 minutes; gently mix remaining ingredients in a large bowl. Add bread crumbs and mix well. Spoon into 1 1/2 quart loaf pan. Bake at 350° for 1 hour or until juices run clear. Makes 6 servings, 265 calories per servings.
Preheat oven to 350°. Combine cinnamon, sugar and walnuts. Melt butter. Place 1 layer of filo in a buttered 13 x 9-inch pan. Brush with butter. Continue for a total of 5 layers. Sprinkle some of the nut mixture. Continue in a pattern of 3 layers filo/butter and 1 layer nuts. Finish off with remaining filo. Cut into diamonds. Place a clove in each diamond. Bake 30 minutes. Raise temperature to 475°; bake for 15 more minutes, until golden. Remove from oven. Make syrup by simmering honey, lemon and water until thick enough to coat the back of a spoon. Cool syrup. Pour cold syrup over baked filo. Yield: 1 serving.
Melt butter in skillet or saucepan. Saute onion and celery in butter until clear. Add broccoli, soup, Cheez Whiz, drained water chestnuts and rice and mix thoroughly.
In a large bowl, combine juice, cinnamon and brandy extract; blend well. Add fruits and toss gently. Refrigerate at least 1 hour. Stir before serving.
Mix all dry ingredients together. Beat eggs. Add to dry ingredients. Add nuts and apples. Bake in an 8 x 8-inch baking dish sprayed with Pam at 350° for 25 minutes. Serve with Cool Whip or vanilla ice cream.
Saute onions and celery in butter until soft. Add flour and blend, then add milk and blend. Remove from heat and add egg yolk, crab meat, salt and pepper (dash) and grated cheese. Place in casserole, top with grated cheese and bake at 325° for 30 minutes.
Shred cabbage and carrots. Finely chop onion and celery. Mix together in a large bowl. In separate bowl mix together Sweet N' Low, pepper, vinegar, lemon juice and mayonnaise. Pour over shredded vegetables and refrigerate. Yields 10 servings.
In bowl, blend all the ingredients. Pour into greased, floured pan. Bake at 350° for about 1 hour.
Mix all ingredients together; put into bowl. Refrigerate for 12 hours. This salad freezes very well.
Preheat oven to 350°, spread bread with cream cheese and roll up. Cut roll in half. Cut bacon slices in half and wrap around rolls. Place on baking sheet and bake for 15 minutes. Increase temperature to 375°.
Combine all ingredients in a large mixing bowl. Toss to combine and coat ingredients with dressing. Cover and refrigerate several hours.
Mix all together. Shape into bite-sized balls. Bake on ungreased cookie sheet 20 to 25 minutes at 350°.
Bring to a boil 1/2 cup water and 1/4 cup sugar until consistency of syrup. Add 1 tablespoon mint and lemon zest. Turn off and cool. Mix together all fruits. Pour cooled syrup mixture over fruit. Add fresh ginger. Let sit for 1/2 hour. Divide fruit into tall glasses (can use champagne type). Fill glass with champagne or dry grape juice to cover fruit. Garnish with fresh lemon slices.
Brown hamburger. Drain. Add rice and carrot. Mix well. Simmer 1/2 hour. Top with soy sauce.
Mix first 8 ingredients together and boil 5 minutes; let cool. Add flour, soda, salt, vanilla and nuts. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Cook sugar and corn syrup in 3-quart pan over moderate heat until mixture boils. Remove. Stir in peanut butter. Mix in Rice Krispies. Press into a buttered 9 x 13-inch pan. Melt chips together over hot water. Spread over top of bars.
Place ingredients in casserole. Top with potato chips. Bake at 350° for 10 minutes.
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly and bring to a boil.
Rinse beans; drain. Cover with water and soak overnight. Next day, drain beans, cover with water and bring to a boil along with the ham hock. Reduce heat and simmer until beans are just tender. Add all other ingredients and simmer an additional 30 to 45 minutes. Remove ham hock and cut into small pieces. Return to pot. Serve with hot rice and corn bread.
Combine partly thawed potatoes, soup, milk and 1/2 of onion rings. Pour into a greased casserole dish; then salt and pepper to taste. Cover and bake at 350° for 45 minutes. Sprinkle other half of onion rings on top before serving.
Combine all ingredients. Bring to a boil. Reduce heat and let simmer about 2 hours, stirring frequently, until sauce begins to thicken. Add meat, which is about 1/2-cooked, to sauce at this point and simmer until meat is done. Yields 2 1/2 gallons.
Place sugar, milk, cocoa and salt in a large heavy saucepan. Stir slightly and occasionally to keep from sticking. Using a candy thermometer, boil until fudge reaches 232° (be patient). Remove from heat and add butter and vanilla. Let sit to completely cool, stirring occasionally. When too thick to stir, pour fudge out onto wax paper and knead with hands. (One-half cup chopped nuts can be added at this point if you desire.) Flatten out on a buttered cookie sheet and cut into cubes. This makes a delicious chewy fudge. Store in airtight container.
Remove stems from mushrooms. Cut up onions and mushroom stems; saute in margarine for 15 minutes. Add the two eggs, garlic powder, salt, pepper, parsley flakes, Parmesan cheese and enough bread crumbs to form stuffing consistency.
Brown sausage. Add onion and cook until tender. Blend in flour, seasonings and milk. Add cheese; stir until melted. Add remaining ingredients and place in 11 3/4 x 7 1/2-inch baking dish. Bake at 350° for 30 minutes. Top with additional cheese if desired. Continue baking until cheese is melted. Makes 6 to 8 servings.
Saute onion and mushrooms in margarine. Add soup and cheese, cooking and stirring until melted. Add the broccoli and serve in chafing dish. Accompany with any cracker or sturdy chip.
Peel eggplant; cut in cubes and salt it. Let dry for 2 hours, then fry in oil until brown. Saute onion and garlic in olive oil; add tomato, salt and pepper, then water and bring to boil for 10 minutes, then add humous. Cook for 5 minutes, then add the fried eggplant. Cook with low heat for 10 minutes until eggplant is done. Pour in big dish. Eat cold. Makes enough for 4 people.
Cream together margarine, sugar and eggs. Add vanilla, flour, soda and salt; mix well. Bake 8 to 10 minutes at 350°.
Preheat oven to 375°. Combine all ingredients in casserole with cover. Mix together and bake 45 minutes. Stir and bake 30 minutes more.
Combine all ingredients. Shape into four dozen small meatballs. Place in a shallow pan. Brown in a 375° oven for 25 to 30 minutes. Serve after heating in barbecue sauce. Serve piping hot.
Saute pork or bacon slowly. Remove and reserve scraps. Add onions. Stir and cook slowly for 5 minutes. Stir in flour until blended. Stir in clam broth and add potatoes, tomatoes and green pepper. Cover and simmer until potatoes are done. Add pork (bacon) and clams and butter. Simmer 5 more minutes.
Measure berries in a large pot. Mix sugar in fruit and let set 10 minutes. Mix water and pectin. Pour over berries. Stir well. Pour in jars and seal. Let stand at room temperature until set up (about 24 hours). Put in freezer.
Dissolve 2 packages jello in boiling water. Soften cream cheese with juice from pineapple. Add pineapple, pecans and cream mixture to cooled jello mixture. Fold in whipping cream; chill for several hours or overnight.
Mix beans, onions and parsley in a large bowl. Mix Italian dressing, sugar and garlic; pour over salad and toss. Cover and refrigerate, stirring occasionally, at least 3 hours.
Brown ground beef and drain. Add all of remaining ingredients to the skillet and simmer slowly for 1/2 hour; stir often.
Mix all ingredients until well blended. Pour into tube pan. Bake at 250° for 1 1/2 to 2 hours. Check; it may take longer (it depends on oven).
Brown chicken in oil; add peppers, onions and carrot strips. Cook until tender. Mix cornstarch with soy sauce. Add to pan with pineapple and juice, vinegar and brown sugar. Bring to a full boil. Prepare rice. Serve chicken over rice. Serves 4.
Drain liquid off catfish and mash well. Add remaining ingredients and mix well. May have to add liquid, such as 1 tablespoon	buttermilk to make mixture easier to drop in oil. Have oil very hot; fry until brown like hush puppies. Always serve very	hot with your choice of catsup, shrimp dip or tartar sauce. Makes a large amount.
Cut pork into 1/2-inch pieces (chunks). Brown in oil. You can roll pork in flour first if you want. Add green beans and mushrooms and simmer on low for about 30 to 35 minutes.
Put milk, egg yolks and sugar in top of double boiler. Add flour and vanilla. Cook, stirring until thickens. Cut bananas. Line bowl with wafers and bananas; pour mixture over wafers and bananas. Repeat 3 times. Top with icing if desired.
Mix cream cheese, pineapple, green pepper, salt and 1 cup pecans. Chill thoroughly. Form into 1 large or 2 small balls. Coat with remaining pecans. Chill. Serve at room temperature with assorted crackers.
Heat soup, Cheez Whiz and oleo until warm in saucepan. Add the rest of the ingredients and stir. Put in casserole dish. Bake at 350° for 40 minutes.
Combine salad dressing, sour cream, pickles, onions, milk, and mustard. Mix well. Combine rice, peas, and parsley. In a 3 1/2-quart salad bowl, layer lettuce, rice mixture, tomatoes, tuna and cucumbers. Top with dressing. Cover; chill. Makes 10 to 12 servings.
Make the cheese sauce by melting the margarine. Add the flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add cheese and stir until melted. Add cooked broccoli, chicken and rice to the cheese sauce, stirring together. Spoon into a 2 1/2-quart casserole. Sprinkle with bread crumbs. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar together until smooth. Add beaten egg yolks and mix well. Combine dry ingredients; add alternately with milk. Add vanilla and walnuts; mix well. Fold in egg whites. Bake in a greased tube pan at 350° for 45 minutes.
In shallow bowl, combine flour, salt, paprika and pepper. In another shallow bowl, beat eggs and add milk. In a third bowl combine parmesan and bread crumbs. Coat chicken with flour mixtures, dip in egg mixture and roll in crumb mixture. Place in a well greased 15 x 10 inch baking pan. Bake for 50 to 55 minutes at 400°. Yields 4 servings.
Cream first 5 ingredients in bowl until light and fluffy. Stir in mixture of flour and salt. Chill, covered, for 1 hour. Roll into 1-inch balls. Dip into egg white. Roll in pecans. Place 1-inch apart on ungreased cookie sheet. Bake at 350° for 5 minutes. Press with thumb. Bake for 6 to 8 minutes longer. Cookies will look doughy. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool.
Boil several pieces of chicken, debone it and layer it in bottom of 13 x 10-inch casserole dish. Pour a can of cream of chicken soup over the chicken. Pour some of the broth that the chicken was boiled in over the soup. Mix up 1 1/2 cups of self-rising flour and 1 1/2 cups of milk and pour over the ingredients in the casserole dish. Sprinkle with black pepper. Save some of the broth back to pour over the pie as it begins to bake. Bake in 350° oven for 30 to 45 minutes.
Arrange chicken in a shallow dish, add marinade, cover and refrigerate. Let stand for at least 2 hours (overnight is fine), turning once.
Mix fruit juices and chill; just before serving add ginger ale and garnish with cherries or mint sprigs. Serves 16.
Cook chicken on High in microwave for 10 minutes. Shred chicken. Mix all ingredients together. Put in casserole dish. Sprinkle with thick crust of crushed Ritz crackers. Pour melted butter on top. Bake at 400° for 40 minutes.
Melt sugar in margarine. Place crackers on a baking sheet (single layer). Pour margarine and sugar over crackers and bake at 350° for 12 minutes. While still hot, top with 1 cup chocolate chips and nuts or sprinkles or colored sugar.
Melt milk and caramels over hot water. After baking first mixture, sprinkle chocolate chips over top. Pour melted caramel mix over top. Drop by spoonfuls rest of cake mix evenly over top. Bake at 350° for 15 minutes.
Note: Make sure no unpopped kernels get into mixture. Can be made into popcorn balls also.
In electric skillet, combine sugar, margarine and milk. Set heat at 280°. Bring to boil and cook for 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until all ingredients are melted and blended. Pour into 8 x 9-inch buttered pan. Cool and cut.
Preheat oven to 350°. Lightly grease a 10-inch pie plate. Set aside. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup fancy shredded Parmesan. Stir into spaghetti.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inches). Mix sugar, shortening and eggs. Beat until fluffy. Add mashed bananas. Stir in sifted dry ingredients. Beat until smooth. Add nuts. Bake 60 to 70 minutes. Wrap in foil when cool. Keeps well in the refrigerator.
Dissolve Jell-O in 2 cups of hot water. Add chilled cranberry sauce and stir. Cool until firm, but not set. Add nuts and fold in sour cream. When folding in sour cream, do it as to have a marble effect. Pour into mold. Chill and serve.
Mix chicken, sour cream and soup together. Pour into a 9 x 9-inch casserole. Mix cracker crumbs, margarine and poppy seed. Place on top of chicken mixture. Bake at 350° for 30 minutes (until hot and bubbly).
In a large, deep clear bowl, line the bottom with chopped nuts. Pour 3 jiggers of cordial over nuts. Cut up angel food cake and fit all around in bowl. Pour the fruit cocktail with juice all over cake, filling in holes. Make jello, then pour on top of fruit and cake. Refrigerate 2 hours or until jello hardens. Make vanilla pudding or Birds custard and pour all over. Add more nuts on top. Before serving, cover with Cool Whip and decorate with cherries.
Mix all dry ingredients. Stir molasses and honey into the eggs. Add oil to the egg mixture and beat into the dry ingredients. Add green tomatoes and beat well. Stir in the vanilla and chopped nuts.
*Or use 2 (4 ounces each) packages Baker's German's sweet chocolate.
Chop lettuce; sprinkle diced onion. Spread bacon bits and peas. Cover with mayonnaise. Spread cheese on top. Cover and refrigerate.
Blend thoroughly. Put in greased pie tin. Put 1 teaspoon of cinnamon on top. Bake at 350° for 45 minutes.
Do not stir or mix. Dump out of cans in exact order listed into ungreased 9 x 13-inch square pan. Bake at 350° for 1 hour.
Preheat oven to 400 degrees. Spray cookie sheet 3 times with cooking spray. Use bottom rack for baking.
Put all together in pan on fire. Stir constantly; pour boiling water in slowly still stirring until it becomes thick. Add juice of 1 lemon.
Combine cooked beef, 1 cup of sharp cheese and onion; set aside. Combine cream of mushroom soup, tomato soup and enchilada sauce. Set aside. Warm tortillas. Place 1 to 2 tablespoons of meat mixture on shell; roll up. Place, seam side down, in a 13 x 9-inch pan. Pour sauce over the enchiladas. Sprinkle remaining cheese on top. Bake at 350° for 25 to 30 minutes.
Brown peppers, onions and rice in butter. Mix with consomme. Bake at 400° for 10 minutes, then lower temperature to 375° and bake for 40 minutes.
Bake chocolate cake mix as directed in 2 round layer pans. Mix chocolate pudding as directed. Split cake in half. Layer cake, then pudding, crushed Heath bars, and cool whip....continue and end with top layer of cool whip and candy. Put in a large bowl.
Alternate layers of beans, soup, cheese and crumbs. Spread crumbs over top. Bake at 350° for 30 minutes. Serves 6.
In large, heavy pan, brown meat, onion and garlic. Add remaining ingredients. Stir occasionally. Makes 12 cups.
Boil sugar and syrup (soft ball stage) until thready. Remove from heat; add peanut butter until well mixed. Pour over corn flakes; mix well. Drop by teaspoons onto wax paper.
Mix all together and pour into two 9-inch shells. Bake at 375° until set, about 45 minutes.
Cream the butter and sugar; add flour, pecans and vanilla. Make into small balls and place on ungreased cookie sheet. Bake at 300° for 30 to 45 minutes. Remove from cookie sheets and roll in powdered sugar. Let cool and roll in sugar again. (I find a Ziploc bag works real well.)
Prepare stuffing mix according to instructions on box. Place in 9-inch pie plate or shallow casserole dish. Slice squash in 1/4-inch slices and place on top of stuffing in wreath design. Heat soup with 1/3 cup water. Pour over stuffing and squash. Bake in 350° oven for 25 minutes or until lightly browned. May garnish with chopped parsley or fresh tomatoes to serve.
Cut chicken in bite size pieces; brown in oil. While browning, add salt and pepper to taste. Set chicken aside after all browned. In same skillet, add soup, milk, paprika and red pepper. Cook until heated; add chicken. Cook until heated through and chicken is fully cooked. Add sour cream. Cook until heated thoroughly. Serve over cooked noodles.
Heat juice for Jell-O and other ingredients and cook until thick. Pour over cherries in pie crust. Add top crust. Be sure to poke several holes in top crust. Bake 15 minutes at 425°, then at 350° until done.
Melt oleo in baking dish. Mix together flour, sugar, milk and eggs thoroughly. Pour over oleo. Place drained peaches on top of batter. Bake at 425° for 30 to 35 minutes. Take from oven and dab with butter and brown sugar.
Prepare the cake mix according to directions. Spoon the batter into the cones until they are 2/3 full. Place the cones in the muffin pan and bake according to the package directions. When the cakes are cool, frost and decorate them.
Sprinkle sliced cucumber with salt; let stand about 30 minutes. Drain thoroughly. Combine remaining ingredients; pour over cucumbers. Chill about 30 minutes before serving. Heap in lettuce cups; sprinkle with paprika. Makes 4 to 5 servings.
Remove bone and skin from salmon. Mix all together and form into a loaf. Bake at 400° for 30 minutes in lightly greased pan.
Fry bacon until crisp. Remove from pan and drain on paper towels. Cut corn from cobs and cook in bacon drippings for 5 minutes, stirring constantly. Add enough milk to make a creamy consistency. Add butter and cook another 5 minutes.
Mix all together. Crush Ritz crackers and sprinkle on top. Dabble butter on top of crackers. Bake at 350° for 1 hour, uncovered.
Put sugar, molasses, cider and juices in cooker. Add 2 cups hot water. Add spices; stir to blend. Cook on low for 5 hours. Add liquor (optional) 15 minutes before serving.
Mix ingredients together and put in	pie shell. Dot with 1 1/2 tablespoons butter. Cover with top crust. Brush top crust with milk.	Bake at 425° for 45 to 60 minutes.