HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix corn, 3 1/2 cups cheese, milk, 1/2 cup corn chips, peppers and chilies until well blended. Spoon into greased 12 x 7 1/2-inch casserole. Sprinkle remaining 3/4 cup corn chips. Bake 50 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese. Continue baking 5 minutes or until cheese begins to melt. Let stand for 10 minutes before serving. Makes 10 to 12 servings. Preparation Time: 15 minutes. Cooking Time: 55 minutes.
Brown ground beef and onion; drain. Add remaining ingredients together. Warm until cheese bubbles. Let meat mixture cool. Put 1 tablespoon in bottom corner of wrapper, fold up, then fold edges into the middle. Roll over once, then dab with water. Wet top edge until it sticks. Deep fry until golden brown. Eat them until your belly busts. Reheat leftovers at 425° for 10 minutes.
In a large mixing bowl, beat your eggs, add the oil and sour cream and mix well, add the corn muffin mix and mix until well blended. Stir in the cans of cream corn.
Combine flour, sugar and orange rind, if desired. Cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla; add to dry ingredients, stirring until moistened. Spread into 2 greased 8 or 9-inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely.
Mix all ingredients (except chicken and cranberry jelly) and tuck into chicken breast under skin. Brush chicken breasts with cranberry jelly. Put in casserole dish and bake at 350° for 35 minutes.
Wash and soak the konbu, kampyo and shiitake. Reserve the water from the shiitake to dilute the teriyaki sauce. Cut the konbu into sections. On each section, lay a strip of pork and a strip of shiitake. Roll the konbu around the pork and tie with a strip of kampyo. Place the bundles into a saucepan and add the teriyaki sauce and some water. Cover and simmer until pork is tender.
Fry bacon and onion until tender, but not brown. Prepare soup with milk according to can directions. Combine soup, clams, onion, bacon and pepper in saucepan. Simmer for 15 minutes.
Trim crusts from bread before cutting into cubes. Combine all ingredients; let stand for awhile. Pour into buttered casserole. Bake at 350° for 1 hour or until firm.
In a large skillet cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup. Simmer uncovered 10 minutes, then stir in sour cream; heat through. Serve over noodles. Sprinkle with parsley.
Place cream cheese on a shallow serving dish. In a small bowl, mix preserves, dry mustard, horseradish and hot pepper until well blended. Pour over cheese and sprinkle with chopped nuts. Serve as a spread with crackers.
Cook noodles in boiling, salted water; rinse and drain. Brown meat in butter, then add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Combine cottage cheese, sour cream, chopped onions and noodles.
Pound chicken to 1/4-inch thickness between sheets of wax paper or plastic wrap. Season with salt and pepper. In large frying pan, heat butter and olive oil over medium heat. Cook chicken breasts for 2 minutes or longer on each side until white throughout. Remove chicken to a platter; keep warm. Pour wine into pan. Add chicken broth; boil until reduced by half (about 2 minutes). Add lemon juice, capers and parsley. Pour over chicken and serve.
Saute onion in margarine in large skillet. Stir in sugar and spices. Add vegetables and stock. Bring to boil, then simmer 30 minutes until carrots are tender. Stir in milk and heat through. Garnish with yogurt.
Hand Mix!! In a mixing bowl stir together 2 cups of flour and the salt. Make a well in the middle of the flour. In a separate bowl combine the eggs, water and oil and add to the flour. Mix well. Sprinkle the rest of the flour onto the surface to be used for kneading the dough. Knead the dough until it's smooth and elastic, about 8-10 minutes. Cover and let it rest for 10 minutes. Dough can be refrigerated for 3 days or can be frozen for longer. Divide the dough into thirds and use a rolling pin or pasta machine to roll and cut the dough into desired forms of pasta. Makes 1 lb.
Mix all ingredients except vanilla. Cook over medium-high heat, stirring constantly, to soft ball stage you can roll in your fingers. Add vanilla. Set aside to cool (30 to 40 minutes). Stir until chocolate begins to cream. Add peanut butter or nuts (optional). Drop from teaspoon onto wax paper.
Cut off all excess fat from chicken. Peel skin from breasts and thighs. Rub baking dish with 1 tablespoon oil. Rub chicken with garlic. Place skin side down in dish. sprinkle with lemon pepper. Combine remaining oil, lemon juice, honey, oregano, thyme and red pepper. Bake at 400° for 30 minutes. Turn pieces over and bake another 20 minutes. (Decrease cooking time by 10 minutes if using breasts only.) Baste chicken occasionally during last 20 minutes. Spoon with pan drippings before serving. Good served with rice or noodles and steamed broccoli. Makes 4 servings.
Chop onion, bell pepper, sweet pickles and eggs. Mix all together with salad dressing to taste.
Mix all ingredients in bowl. Spread over your favorite bread (rye is good). Cut off crust and cut in squares or triangles. Refrigerate briefly to make cutting easier.
Cream butter and sugar. Add eggs to creamed mixture. Mix well. Add peanut butter, soda, salt and vanilla. Mix well. Sift in flour and oats. Spread in prepared pan 26 x 18-inches. Bake at 350° for 20 to 30 minutes. Cool and ice.
Mix all ingredients; pour into an unbaked pie shell. Top pie with reserved nuts before baking. Bake at 375° for 30 to 40 minutes and toothpick comes out clean.
Combine all ingredients and mix well. Put in greased pan. Bake at 350° for 45 to 50 minutes. Test cake at about 45 minutes.
In heavy saucepan, combine carrots, water and salt. Bring to a boil and cook, covered, over medium heat, until tender. Drain. Add remaining ingredients. Bring to a boil, stirring occasionally. Serve with sauce spooned over. Makes 2 cups.
Mix first 3 ingredients in boiler. Cook until soft boil stage. Beat egg whites until stiff, then pour half the mixture over egg whites and beat. Cook rest of mixture until hard stage, then pour rest over egg white mixture. Add vanilla and beat until ready to drop by teaspoon on wax paper or greased pan. Use candy thermometer.
Preheat oven to 375°. Saute onion and garlic in 1 tablespoon of artichoke marinade. Mix in rest of ingredients. Bake in greased 8-inch pan for 30 minutes at 375°. Cut into small squares.
Mix all ingredients well. Pour into a well-greased pan (9 x 13-inches). Bake at 375° for 30 to 40 minutes, until brown and done.
Spray baking dish with Pam and place chicken at bottom. Mix soup and sour cream and pour evenly over chicken. Sprinkle crackers over top. Bake at 350° until hot and bubbly. Serves 4 to 6.
In a skillet, brown ground beef and drain. Add onion, onion salt and seasoned salt. Cook until onion is tender, about 5 minutes. Remove from heat.
Cook rice in water over low flame until water runs out. Add milk, sugar and vanilla (if you like raisins, add about 1/2 cup here) and cook over low flame until rice is of oatmeal consistency (thick). Transfer rice into wide pan and cool thoroughly. When rice is cooled, beat heavy cream (until it peaks and is quite thick) in separate bowl and fold into rice. Sprinkle cinnamon on top and refrigerate. Serve with Cool Whip on top, sprinkled with cinnamon.
Peel potatoes and cut them into pieces about the size of a half-dollar. Rinse in cold water and put into boiler of water. Add salt to season. Boil potatoes for about 20 to 30 minutes or until soft. Boil eggs for 10 to 15 minutes and peel. Cut up boiled eggs into potatoes after draining water from potatoes. Add cut-up sweet mixed pickles. Add margarine and pour small amount of milk in mixture and stir. You may also add small amount of mayonnaise to mixture and a spoonful of mustard. Add salt and pepper to taste.
Put honey, syrup and sugar in a pan. Let come to a boil. Remove from heat and add peanut butter and Rice Krispies or Cocoa Puffs. Drop by teaspoon onto wax paper.
Boil macaroni until tender; drain. Add butter; stir. Add salt, pepper, cheese, eggs and milk; mix well, then bake for 30 to 40 minutes at 375°.
Combine vinegar, oil, sugar, salt, pepper and dry mustard; bring to a boil and cool.
Preheat oven to 350°. Cut zucchini crosswise in thin slices. Cut tomatoes in bite-size pieces. Using 1/2 teaspoon oil to prepare casserole, heat remaining oil in a large fry pan. Add onion rings and cook over medium heat, stirring until limp. Add zucchini slices, cover and cook over low heat 5 minutes. Add tomatoes, juice from can, tomato juice, salt and pepper; mix carefully. Turn into a lightly oiled 1 1/2 to 2-quart casserole. Sprinkle with grated cheese. Bake about 20 minutes until top is golden brown. Serves 10. Contains 58 calories and 3 grams fat. Food Exchange: 1 vegetable exchange per serving plus 1/2 fat exchange. Good for diabetics.
Melt butter in a heavy saucepan. Remove from heat and add sugar, corn syrup and oats. Blend well. Add beaten eggs and vanilla. Pour mixture into unbaked pie crust. If desired, top with chopped pecans. Bake in 325° oven for 45 minutes or until set.
Combine first 4 ingredients and bring to boil in large pot; cook until tender, do not overcook and do not drain. Simmer next 3 ingredients in separate pot until thick, stirring constantly. Add milk mixture to potato mixture. Microwave carrots in a little water for 6 minutes to soften. Add to soup mixture. Add cheese to soup mixture (more cheese the better). Be sure to use a large pot; makes a lot.
First Layer: Mix together flour, margarine and pecans until crumbling. Press on bottom of 9 x 13-inch greased pan. Bake in preheated oven for 15 minutes, until lightly golden. Cool.
Combine butter, sugars, egg, peanut butter and vanilla; beat until smooth. In separate bowl combine flour, baking soda and salt; add to creamed mixture. Cover dough and chill. When cold enough to handle easily, roll in small (walnut size) balls. Place each ball in greased miniature muffin tin. Bake at 375° for 8 to 10 minutes. Remove from oven; gently press one peanut butter cup into each cookie. Cool in pan 10 minutes. Remove from pan and cool on rack. Makes about 3 1/2 dozen cookies.
Combine cream cheese and peanut butter. Beat with mixer on medium speed until light and fluffy. Gradually add Cool-Whip and powdered sugar and beat until smooth. Put in crust and freeze for 8 hours or overnight.
Line baking dish with half of the biscuits; fry onion and pepper in margarine. Layer mixture over biscuits. Add slices of tomatoes. Mix cheese and Miracle Whip; spread on top of tomatoes. Add remainder of biscuits. Bake at 350° until golden brown.
In large bowl, combine 1 cup flour, sugar, salt and yeast. Heat milk and 2 tablespoons margarine until warm. Add to dry ingredients; beat 2 minutes. Add 2 eggs and 1/2 cup flour. Beat on high speed 2 minutes. Stir in additional flour to make soft dough. Turn onto floured board; knead 8 to 10 minutes. Place in greased bowl. Turn to grease top. Cover; let rise until doubled, about 1 hour.
Soften margarine and cream cheese, and then mix together with sugar and green chilies. Add corn to mixture and pour into casserole dish.
Combine beef, egg, oats and onion with 1/3 cup of the tomato sauce, salt, oregano and pepper. Mix well and shape into a flat rectangle about 10 x 12-inch on waxed paper. Sprinkle cheese in center of rectangle. Roll like a jelly roll and press ends of roll to seal. Place in shallow baking dish. Bake at 350° for 1 hour. Drain off excess fat. Pour on remaining tomato sauce. Bake an additional 15 minutes.
Trim excess fat from chops. In a small bowl, combine salad dressing, mustard and pepper. Brush both sides of chops with mixture. In a 12-inch skillet, cook chops in vegetable oil, covered, over medium-low heat for 20 minutes. Turn chops; add sliced onions. Cook, covered, 5 to 10 minutes or until meat is tender.
Brown hamburger and onion. Add raw carrots and potatoes. Mix soup and water and pour over meat and vegetables. Bake in 2-quart casserole for two hours at 300°.
Mix first 11 ingredients together and make into a ball. Roll in crushed pecans and chill. Best when made at least one or more days before serving. Serve with fancy crackers.
Wash and dry chicken livers. Brown livers in butter in chafing dish or skillet. Add salt, pepper, parsley, and Vermouth. Simmer 10 minutes.	Serve in chafing dish with toothpicks.	Serves 8-10.
Put in bowl the oats, cocoa, peanut butter and vanilla. Put in pan and bring to a boil the sugar, milk and butter. When this mixture comes to a boil, mix in dry ingredients. Drop onto foil; let cool.
Brown hamburger and onion; drain. Pour in 2 1/2-quart baking dish. Add B & M baked beans. Sprinkle in brown sugar. Add catsup, salt and pepper. Stir until blended. Bake at 350° until done, about 45 minutes.
Saute onion, spices, broth and tomatoes. Bring to boil and simmer for 1 hour. Add beans; simmer 30 minutes longer. Meanwhile, saute green peppers. Add peppers, chicken, chocolate, salt and Tabasco. Serve in a tortilla lined bowl; top with grated cheese, sour cream and black olives.
Mix together candy (cut in very small pieces), coconut, pecans and milk. Bake in greased pan at 275° for 30 minutes. Spoon out into powdered sugar. Roll in balls. Refrigerate overnight.
Mix and roll into bite-size balls. Bake at 350° for 20 minutes.
Take large onion, cut into slices, then separate into individual rings. Mix 2 cups of milk with 2 whole eggs into medium bowl. Add a pinch of salt and pepper. Dip rings into batter and then coat with flour. Put rings on a flat pan and place in freezer for approximately 20 minutes. Remove from freezer and place again into egg batter.
Combine sugar, milk and oleo or butter in saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and boil 8 to 9 minutes, stirring occasionally to prevent scorching. In large bowl, combine Marshmallow Creme and chocolate morsels. Pour boiling sugar mix over them and mix with an electric mixer, starting on low and increasing to medium until it is thoroughly mixed. Add nuts and blend in. Pour into buttered 13 x 9-inch pan. Refrigerate until set. Cut into pieces. Stack into container in layers with wax paper. Store in the refrigerator.
Melt butter. Saute broccoli and onion in the melted butter. Add soup. Cook for 15 minutes, stirring frequently. Add rice and cheese and mix well.
In top of double boiler, melt Nestle bars and butter. Add condensed milk, Karo syrup and vanilla. Stir 10 minutes while heating. Continue cooking 20 minutes, without stirring, then add milk.
Put ingredients in casserole dish in order listed. Put water in to bottom of hamburger. Top with bacon slices. Cook at 350° for 1 hour, covered, and then cook 1/2 hour, uncovered.
Cut chicken into bite-sized pieces. Cook spaghetti. Combine with chicken and remaining ingredients. Transfer to greased pan. Bake at 350 degrees until hot. Add cheese and brown.
Brown hamburger and onions. Arrange in Dutch oven as follows: meat, beans, vegetables, macaroni and rice. Repeat, but end with third layer of meat on top, then pour on tomatoes and finally juice until it is almost to the top. Bake at 350° for 1 1/2 hours. If juice begins to bubble over, remove with a spoon so it will not be so tempted. You may salt each veggie layer if you're not concerned about sodium.
Cream sugar, butter and egg. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk. Beat well. Grease 12 muffin cups; 2/3 full. Bake at 350° for 20 to 25 minutes or until golden brown. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Let muffins cool a few minutes. Melt 3 tablespoons butter. Roll tops of muffins in melted butter then roll tops in sugar mixture.
Place round steak in flour to coat both sides. Put oil in a skillet and brown steak on both sides. Add all ingredients to a baking dish and bake for 3 hours in 350° oven.
Mix all ingredients together. Press into casserole pan. Bake at 350° for about 1 hour to 1 hour and 15 minutes.
Brown sausage; pour off grease. Put crushed crackers in a 9 x 13-inch pan on bottom. Layer sausage and cheese in pan. Beat eggs; add milk and mustard to eggs. Pour over top. Bake at 350° for 30 minutes.
Prepare vinaigrette: Whisk together garlic, mustard, salt, pepper & vinegar. Whisking constantly, drizzle in oil and whisk until thick. Set aside. Combine beans, onion, olives and parsley. Add tuna and vinaigrette.
Combine all ingredients in large saucepan. Heat to blend flavors. Garnish with butter, if desired. Yields 6 to 8 servings.
Soften gelatine in cold water. Add hot water, lemon juice, sugar and pineapple. Set in refrigerator until thick. Cut angel food cake into thin slices (or in pieces). Line round bowl, tube pan or 13 x 9 x 2-inch pan with wax paper.
Sift flour, baking soda, baking powder, salt and sugar. Beat egg. Add buttermilk and shortening. Add to flour mixture. Stir only until flour is moistened. Fill greased muffin cups 1/2 full. Bake in a hot oven at 425° for 20 minutes. Makes 1 dozen.
Mix all ingredients with hands. Spoon quarter-size balls onto cookie sheet. Bake at 350° for approximately 20 minutes.
Cut crust off bread then cut in rectangular halves. Spread cream cheese, then roll. Wrap the roll with bacon and secure with toothpick. Broil in oven until brown. Put oven on broil and put pan on second rack.
Over low heat, melt butter, sugar and egg yolks. Add dates; cook and stir 10 minutes. Remove from heat; add rest of ingredients except coconut. Let cool; roll into balls, then into coconut. Makes 3 dozen.
Before you bake it, stir 1/2 can cream of mushroom soup and you can put toasted almonds on top. Also heat a can of mushroom soup and serve as a gravy. You will like it and it's pretty. Bake at 350° for 40 minutes. Can fix day before and refrigerate until ready to bake.
Brown sausage and drain. Add tomatoes, tomato paste, onion, garlic, sugar, red pepper and Italian seasoning. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in green peppers and mushrooms. Cover; simmer 10 minutes. Serve over warm rice.
In large bowl stir together bran cereal, zucchini, milk, egg, sugar and oil. Set aside; let stand until cereal softens in 2 to 4 minutes. In small bowl mix flour, baking powder, cinnamon and ginger; add flour mixture to bran mixture. Stir just until combined. Evenly divide batter among 12 greased muffin cups. Bake in 375° oven until brown; about 30 minutes.
Mix together sugar, oil, eggs and molasses until smooth. Sift together remaining ingredients; add to sugar mixture.
Flatten chicken breasts with mallet. Sprinkle with lemon pepper and salt. Place a block of cream cheese in center of each breast and roll up, using toothpicks to secure. Wrap a piece of bacon around each breast. Cover and cook in 350° oven for about 30 to 35 minutes.
Place apples in melted butter in skillet. Add brown sugar and lemon juice. Cook and stir until apples are coated. Reduce heat; cover and cook on medium low for 10 minutes. Sprinkle with a little cinnamon and serve.
Mix these ingredients. Add 4 sliced bananas and 1 (15 ounce) can crushed pineapple. Chill several hours before serving.
In a heavy pan, combine all but margarine and vanilla. Cook over medium heat. Stir constantly until it reaches 230°. Remove from heat for 5 minutes, then stir in margarine and vanilla. Dip apples to coat well and place on wax paper on buttered surface.
Mix. Make balls and press down. Bake at 350° for 13 to 15 minutes. Makes 100.
Preheat oven to 375°. Sift together the flour, sugar, baking powder, salt and nutmeg into a large mixing bowl. Add shortening, eggs and orange juice; beat until smooth. Stir in the orange peel and oats. Drop by teaspoonfuls onto an ungreased baking sheet. Bake 12 to 15 minutes. Cool on a rack. Makes approximately 5 dozen.
Mix first five ingredients. (Make a paste of cream, flour and mustard to lessen lumps.) Cook slowly in double boiler*, stirring until thick, adding vinegar a little at a time. Great on ham, macaroni and cheese, green beans or even an omelet.
Mix potatoes and butter until smooth. Let cool. Add sugar and vanilla. Shape into balls the size of small eggs. Chill 1 hour. Dip in chocolate coating. Keep cold. You may add cake coloring to fondant.
Combine oleo and crumbs; pat into bottom of 13 x 9-inch pan. Beat eggs for 4 minutes. Add powdered sugar, butter and vanilla; beat 5 minutes more. Spread over crumbs and chill. Spread pineapple and sliced bananas over other layer. Add topping, nuts and cherries. Refrigerate for 6 hours.
Combine lemon, water and dressing; shake. Add oil, cheese and oregano; mix well. Makes 1 cup.
Layer zucchini, onion and tomatoes in a casserole dish. Add pepper and oil. Pour tomato soup mixture over top and bake in a 375° oven for 45 minutes.
Mix all ingredients, except sugar. Sprinkle sugar over top. Cover and refrigerate for 24 hours. Mix well and enjoy.
Saute celery, onion and mushrooms in margarine. Cook broccoli until tender; drain well. Combine all vegetables and soup; mix well. Melt cheese in double boiler. Mix all ingredients together in fondue pot; serve with cubes of French bread, if desired.
Cook the meat until it comes easily off the bones. Cool. Remove the meat and grind it up (or run through a food chopper) together with the other ingredients.
Chop mushrooms, beef, olives and onions. Mix well with cream cheese. Roll into 2 balls. (If you want to use pecans, chop them and roll cheese balls in them.) Let cheese balls sit overnight in the refrigerator for ingredients to gel. Serve with your choice of crackers.
Whip cream cheese on low speed until fluffy. Beat in sugar and peanut butter. Slowly add milk. Fold in whip topping and sprinkle with nuts. Freeze.
In food processor, grind peppers and onions. Scald with boiling water. Add vinegar, sugar, mustard seed, celery seed and salt. Simmer for 1/2 hour. Pour into scalded jars and seal tight.
Cream margarine; add sugar and eggs. Add cocoa, flour, salt and vanilla. Blend quickly. Sprinkle nuts on top. Pour into a greased and floured 13 x 9-inch pan. Bake at 325° for 30 minutes.
In a medium bowl, combine the crabmeat, scallions, mustard, mayonnaise, hot pepper sauce, cayenne and salt and pepper to taste. Mix well. Gently fold in 1/2 cup of the bread crumbs. Form the mixture into 4 patties. Refrigerate for about 10 minutes to set.
Cook ground chuck and add remaining ingredients. Simmer on low for 20 to 30 minutes. Serve on buns.
Saute garlic, ginger and onion. Add chicken. Simmer until chicken is tender; add papaya. Cook slightly until done but still firm. Add salt and marungoy leaves prior to removing from fire. Then serve.
Prick pie shell with fork; bake at 350° for 10 minutes. Combine remaining ingredients; pour into pie shell. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Let stand 15 minutes before serving.
Heat oven to 350°. In an ungreased 9 x 9 x 2-inch square pan, stir flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot tap water over batter. Immediately place in oven and bake 40 minutes. Remove from oven and let stand 15 minutes. Cut into squares. Place on plate and top with a dip of frozen yogurt. Spoon fudge sauce from bottom of cake pan and pour over top. Makes 16 servings.
Mix well. Cook in an electric frying pan on low. Stir constantly until it forms a ball. Knead until smooth. Keep in a Ziploc bag or covered container.
Combine pudding, milk and butter in saucepan. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Cool 15 minutes. Add vanilla and blend in confectioners sugar. Add hot water. Mix well. Frosts top of one 13 x 9 x 2-inch cake.
Cook the pasta in boiling, salted water until just done, 10 to 12 minutes. Drain; rinse in cold water and drain again. Transfer to a bowl.
Use 2-quart rectangle Pyrex ovenware. Cook and drain sausage. Mix eggs, milk, spices, cheese and mustard. Put into casserole. Add sausage and bread cubes. Refrigerate overnight. Bake at 350° for 35 to 40 minutes, until firm in center.