HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef, 1/2 of cheese and onion. Cook until cheese is melted. Set aside. Combine soups and enchilada sauce. Cook and set aside. Dip tortillas into hot oil to soften. Top each tortilla with meat mixture. Roll up. Place seam side down in 13 x 9 pan. Pour sauce over the top. Sprinkle remaining grated cheese on top. Bake at 350° for 25 to 30 minutes. Serves 6.
Mix and pour over chicken the Veg-All, soups and chicken broth. Mix and pour over mixture in casserole the flour and buttermilk. This mixture needs to be pourable. Melt oleo and drizzle over biscuit mixture. Bake at 350° until golden brown, about 45 minutes to 1 hour.
Heat oven to 325°. Layer all ingredients in ungreased rectangular pan (13 x 9 x 2-inch). Bake for 55 to 60 minutes, or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with sweetened whipped cream or ice cream.
Add all ingredients and mix well. Heat griddle until drops of water sizzle. Cook until bubbles form on surface.
Split chicken breasts in half lengthwise and dredge in flour; remove excess. In a large, heavy skillet, heat oil over medium heat. Cook chicken on one side, about 2 to 3 minutes, or until golden. Add garlic. Turn chicken and continue cooking, about 2 to 3 minutes, or until golden. Add stock, balsamic vinegar and pepper. Reduce heat. Cover skillet and cook 5 to 10 minutes or until chicken is tender. Remove chicken from skillet. Keep warm.
Cream the sugar and margarine. Stir in the cream. Sift in the flour and baking soda. Stir well. (It may be a little hard to stir; you might want to work in with your hands.) Sift together the cinnamon, cardamom and pepper. Add and stir well. Roll dough into 3/4-inch balls. Place on greased cookie sheet 1 1/2-inches apart. Bake at 350° to 375° for 10 to 12 minutes. Cookies will flatten out a little, but they will still be rounded and plump.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts.
Slice cookie dough and arrange on nonstick pizza pan to form one large cookie. Wet fingers and press cookie slices together to form one solid cookie. Bake at 375° for 11 to 13 minutes. Before cookie cools completely, loosen from pan with knife or spatula.
Using food processor, chop green peppers, red peppers, onions, cabbage, green tomatoes and sugar until they yield amounts in parentheses. Mix chopped vegetables well and soak overnight in water with 1/2 cup pickling salt added. Rinse well in cold water and drain.
Mix sugar, shortening and egg together. Stir in milk and bananas. In a separate bowl sift together flour, baking powder and salt. Mix well with banana mixture. Blend in nuts. Pour into a well-greased loaf pan. Let stand 20 minutes before baking. Bake in a 350° oven for about 70 minutes or until pick stuck in center comes out clean (crack down center is characteristic).
Slice carrots 1/4-inch thick and cook in boiling water until barely done; drain. Add onions and peppers. Mix other ingredients to make dressing. Pour over carrots and refrigerate overnight.
Bring 1 inch of water to boil in a pan; add onions and potatoes and 2 teaspoons salt. Boil for 5 minutes, drain. Melt butter in saucepan, blend in flour, pepper and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Combine potatoes and onions with cream sauce. Place in a shallow baking dish and sprinkle cheese on top, if desired. Bake, uncovered, at 400 ° for 35 minutes or until golden and bubbly. Serves 4 to 5.
Mix all dry ingredients; add eggs and milk. Cook until thick. Remove from stove. Add butter and vanilla. Pour into Crisco pie shell which has already been cooked. Make meringue with egg whites. Brown meringue in a 400° oven until nice and brown.
Combine onion, garlic and oil in 2 quart glass casserole. Cover. Microwave on High 2 to 2 1/2 minutes. Stir in remaining ingredients; cover. Microwave on High 10 minutes or until bubbly. Microwave on Medium 12 to 15 minutes until rice is tender and liquid is absorbed. Let stand 5 minutes, then fluff with a fork.
Mix onion, bell pepper, salt, pepper and butter in a pot. Pour in a small amount of water. Boil until almost done. Remove from heat to cool. Then put in flour, milk and eggs. Beat well. Place potatoes in a deep casserole dish. Pour in mixture. Scatter cracker crumbs on top. Bake in a 350° preheated oven for 35 minutes.
Cream sugar and shortening; add eggs. Sift flour and spices together. Add soda and buttermilk, then raisins and nuts. Mix well. Bake in moderate oven about 325° until done in 2 (9-inch) cake pans.
Mix yeast, 1/2 teaspoon sugar and 1/4 cup water and let stand. Mix 1 1/2 cups water and egg. Mix flour and salt. Mix Crisco and 1/2 cup sugar. Add egg water to melted shortening mixture and add yeast mixture. Pour this over top of flour mixture. Knead well or do in mixer with dough hook until sides of bowl clean. Place in oil sprayed bowl and cover with Saran or Saran quick covers. Let rise 1/2 to 1 hour. Punch down. Divide into 32 pieces. Roll each piece flat and place 2 pepperoni slices and 1 to 2 cubes cheese. Shape into roll. Bake on ungreased or parchment lined cookie sheet for 20 minutes at 350°. Brush tops with butter while hot.
Melt chocolate bars over low heat, stirring. Remove from heat. Fold in very cold whipped topping. Pour into pie shell and refrigerate.
In a large greased casserole, place a layer of potatoes, then of onions, then some of each of the cheeses. Season well with salt and pepper. Repeat layers until ingredients are used up. Pour bouillon over the top. Sprinkle on some reserved Parmesan. Cover and bake at 375° for 1 hour or until the potatoes are very tender. Serves 6 to 8.
Mix all ingredients well, then stir in cabbage and mix all together. Chill and serve.
Cream butter. Add sugar; work in flour until well mixed. Press into well-greased 8 or 9-inch cake pan. Prick with fork. Bake at 350° for 45 minutes. Cut into squares; remove from pan when slightly cooled.
Boil hamburg with just enough water to cover. When no longer pink, add diced potatoes and onions. Cook, covered, on low heat until potatoes are tender. Mix flour and eggs; drop by spoonful into mixture. Cover; cook on medium for 10 to 15 minutes.
Preheat oven to 350 degrees. Using fingers press perforations on dough to seal and form a solid rectangle. Remove casing from cheese and place in center of sough. Cover cheese with preserves. Fold dough around cheese. Brush top with beaten egg white. Bake in a 350 degree preheated oven for 30 minutes, or until brown. Garnish with sesame seeds. Allow to set and cut into wedges and serve.
In serving dish, layer the ingredients in the order given. Chill and serve for dip!
Cut steak into pieces; pour to 1/2-inch thick. Combine egg to milk and crumbs with salt and pepper. Dip steak into egg bath, then into bread crumbs. Brown meat in drippings. Add water; sprinkle on oregano. Place 2 tablespoons of cheese on each piece. Put onions on meat. Cover and cook at 325° for 1 1/4 to 1 1/2 hours or until tender.
You will need 1-quart casserole dish with lid or use foil for top.
Mix dry ingredients together in a large mixing bowl. Melt almond bark in microwave or double boiler. Pour over dry ingredients and mix until well coated. Pour out onto wax paper and let set. Break apart into pieces and store in airtight container.
In heavy saucepan, over low heat, melt chips and margarine with condensed milk and vanilla; remove from heat. In large bowl, combine marshmallows and pecans if desired; stir in chocolate mixture. Spread in aluminum foil-lined 13 x 9-inch baking pan. Chill for 2 hours until firm. Remove from pan; peel off foil and cut into squares.
In large skillet melt margarine. Add wine and sugar; simmer 2 to 3 minutes. Add carrots and stir to coat. Cover; cook over high heat about 10 to 12 minutes or until tender-crisp and liquid is almost absorbed. Sprinkle with nutmeg and pepper. Stir in raisins. Serves 4.
Combine baking mix, cornmeal and parsley. Add milk and corn, stirring just until dry ingredients are moistened. Drop by rounded tablespoonfuls onto your favorite simmering chili. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.
Have butter at room temperature. Combine with sour cream in mixer; add flour, 1 cup at a time. Mix well. Divide mixture into 4 equal parts. Wrap each chunk with waxed paper and refrigerate until firm. Roll out one chunk at a time on floured board to 15 x 6-inch rectangle. Salt and pepper and sprinkle with 1 cup of cheese. Roll rectangle into 15-inch roll and seal ends and pull edge along top. Sprinkle with paprika. Place on foil or Saran Wrap to refrigerate or freeze until use. Can go from freezer to cookie sheet to oven. Bake at 350° for 30 minutes, until bubbly and brown. Slice in 1/2-inch pieces.
Combine seasonings in a plastic bag and mix. Add fillets and marinate for about 4 hours. Drain fillets, dredge in cornmeal and deep fry in hot oil until browned.
Brown the ground round with onion, salt and pepper; drain fat off. Add beans, brown sugar, chili sauce and mustard. Stir into a buttered dish, cover. Bake 1 hour at 325°.
Sprinkle seasoning salt on the chicken breasts. Pour the French dressing over. Bake in oven for 1 hour at 375° to 400°.
Saute celery, onion, green pepper and garlic in butter. Boil noodles in chicken broth. Mix soup, Ro-Tel and cheese until melted. Mix all ingredients.
Cream margarine and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla (or maple flavoring). Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in 3 greased 8-inch pans at 350° for 25 minutes or until done. When cool, frost with Cream Cheese Icing.
Cream together shortening, sugar and brown sugar. Add eggs and vanilla. Sift and add remaining ingredients.	Bake at 350° for 12 minutes. Makes 8 to 9 dozen.
Melt butter. Saute bell pepper, celery and onion until done. Remove from heat. Let cool until warm. Add all other ingredients. Spoon into crab shells or aluminum shells or can be made into patties. Top with extra bread crumbs and paprika. Brown in oven at 400° for 20 minutes.
Preheat oven to 350°. Grease and flour 8 x 8 x 2-inch pan. Blend apples with sugar and spices. Add beaten egg, butter and vanilla. Add all dry ingredients; stir until well mixed. Bake 30 to 35 minutes.
Combine sugar, evaporated milk, marshmallows and margarine in saucepan over medium heat. Boil 5 minutes and add cherry chips and vanilla. Pour into 9 x 13-inch buttered pan. Cool. Melt chocolate chips in double boiler and add peanut butter and crushed peanuts. Spread over cooled cherry layer. Chill.
Mix pineapple (with juice) and pudding mix together. Add cottage cheese and nuts. Fold in the Cool Whip. Keep refrigerated.
Remove 1/2 inch from bottom of broccoli robe stems. Cut crosswise in 1-inch pieces, about 14 loosely packed cups. Heat oil in large deep nonstick skillet over medium heat. Stir in garlic and cook until aroma is released, 30 seconds to 1 minute, stirring once or twice. (Don't let garlic color.) Stir in salt and add broccoli. Cover and cook 6 to 7 minutes, stirring and occasionally until leaves are just wilted and stems are crisp-tender. Cook two more minutes until water is almost evaporated.
Bring water to a boil; add soup mix and butter. Stir to dissolve, and simmer a few minutes.
Drain oranges, measuring syrup; add water to syrup to make 1 cup. Dissolve jello in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges. Pour into a serving bowl or individual serving dishes. Chill until set, at least 1 hour. Makes about 5 cups or 8 servings.
Mix sugar, flour and cheese. Add pineapple. Mix well. Top with crumbs. Dot with butter or margarine. Bake 20 minutes at 325°. Serves 8.
Preheat oven to 425°. Combine all ingredients, mixing well. Pour into pastry shell. Bake 15 minutes then reduce oven to 350° and bake 35 to 40 minutes longer or until knife comes out clean.
Beat with electric mixer the mayonnaise, cream cheese and seasoning mix. Add parsley, Cheddar and Mozzarella cheese and Worcestershire sauce; mix well. Serve with carrots, celery and cauliflower.
Cook onion, peppers and garlic in butter until clear. Add mushrooms and soup, cheeses and olives. Stir until cheese melts. Cook fettucini until almost done; drain. Add sauce and mix. Bake at 350° until hot and bubbly.
Combine ingredients well, adding milk last to prevent lumping. Bake at 325° for 1 hour.
Brown ground beef and onion; drain. Add mushrooms and soup. Simmer 30 minutes. Add sour cream and cook 5 or 10 minutes more. Serve over rice or Chinese noodles.
Blend all ingredients except ice cubes in a blender. Cover and blend until smooth. Add ice cubes; blend until thickened. Serve immediately. Makes 4 servings, 3/4 cup each.
Rinse canned fish in sieve and drain. Mix all ingredients and place in well-greased casserole. Dot with butter. Bake at 350°, until well heated, 30 to 40 minutes or until lightly browned. Serves 4 to 6.
Put pineapple and orange juice in pan and heat until boiling. Add vanilla pudding mix. Stir well until thick. Cool.
Sift together flour, soda and salt. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and pecans. Shape dough into one 12-inch roll. Wrap in waxed paper and chill. Slice and place on ungreased cookie sheets. Bake in a preheated moderate 375° oven for 10 to 12 minutes. Remove from oven and place small square of milk chocolate bar on each. Remove from cookie sheet and press pecan halves onto melted chocolate.
Boil chicken breasts and save 1 cup of broth. Tear chicken from bones. Melt butter and mix with dressing. Combine soups and broth. Layer dressing, chicken and soups alternately. Bake at 350° for 25 minutes.
Cut Crisco into flour. Add buttermilk and mix well. Add your cooked and mashed sweet potatoes to your batter. Fold in. Do not overmix. Roll out on floured board and make your biscuits. Bake in hot oven until done at 450° for 10 to 12 minutes. Cut open biscuits and add butter and brown sugar. Can use your own biscuit recipe.
Preheat oven to 350°. Place 8 fajita-style tortillas on a baking sheet. Top each tortilla evenly with 1/4 cup shredded cheese and sprinkle over with diced chilies. Place in oven for 5 minutes or until the cheese melts. Take out and fold each tortilla in half, then cut into 4 triangles. Serve with salsa and sour cream when hot.
Grease tube cake pan. Mix first 5 ingredients; reserve. Mix baking mix, sour cream and milk until a soft dough forms. Smooth into ball on a floured board. Knead 10 times. Shape into 1-inch balls. Dip into margarine; roll in cheese mixture. Arrange in layers in pan. Sprinkle remaining cheese mixture on top. Bake at 400° for 20 minutes. Cool 5 minutes so it will be easy to remove from pan.
Generously butter pan. In mixing bowl, cream together butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and lemon juice. Sift together flour, baking powder and baking soda. Add the creamed mixture alternately with sour cream, ending with dry ingredients. In small mixing bowl, blend brown sugar, 1 tablespoon sugar, cinnamon and nuts. Pour half the batter into scalloped 7-cup tube pan or 10-inch tube pan and sprinkle brown-sugar mixture over batter. Pour in remainder of batter. Bake 45 to 50 minutes in preheated 350° oven.
Combine sugar, karo, and water. Cook until thread. Add butter and peanuts. Cook until syrup turns brown and peanuts are done. Remove from heat. Add vanilla and soda. Mix well and pour onto aluminum foil. Let cool, then snack.
Cut cauliflower flowerets into medium-sized pieces. Boil in salted water until tender; fork should slide out easily when tested. Drain and set aside.
Cook celery and onion in margarine until tender. Brown sausages. Mix all this with brown sugar, dry mustard, tomato paste and tomato soup. Pour all this over beans. Bake at 350° for 2 hours. Stir once in a while.
Dissolve ingredients in warm water. Pour into gallon jug; finish filling with water. Place large balloon on mouth of jug; it will blow up as fermentation takes place. Be careful that balloon doesn't burst. Takes about 3 weeks.
Place the fat in the skillet. Fry onion and celery until tender. Add water and stuffing mix until stuffing is moist, but not soggy. Stuff the cavity of each Cornish hen. Place in baking bag or wrap in aluminum foil and bake at 350° for 45 minutes. Uncover and brown lightly. Serve immediately.
Cook butter, onion and rice in skillet until onion is tender. Dissolve bouillon in water. Add rice mixture and mushrooms and pour into 1 1/2-quart baking dish. Bake at 350° for 25 minutes.
Ahead of time, cut 1/2 gallon sherbet into three sections and freeze separately. Freeze some ginger ale in a mold to create a solid ice ring to float in punch. (This keeps punch from being watered down from a regular ice ring.)
Put sugar and syrup in saucepan. Bring to a boil. Remove from heat. Add peanut butter and Corn Flakes. Stir. Spoon on waxed paper. Let cool.
Combine raisins and water; cover and simmer 5 minutes. Drain, reserving 1/2 cup liquid. Cream shortening and sugar; add eggs and reserved liquid. Add vanilla and beat well. Sift together dry ingredients; add to creamed mixture. Stir in raisins and nuts. Drop from teaspoon about 1-inch apart on ungreased cookie sheet. Bake in moderate oven at 375° about 10 to 12 minutes. Frost while warm if desired. Makes about 6 dozen.
In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. In a 2 1/2-quart round glass serving bowl, layer pudding, vanilla wafers and bananas. Chill thoroughly. Garnish as desired.
Peel peaches and stick with cloves. Mix vinegar and sugar and bring to a boil. Drop in peaches. Let boil until tender. Put in cans and seal while hot.
Wash strawberries and cut in half or fourths. Slice bananas and toss in lemon juice. Sprinkle pudding mix over strawberries and banana mixture. Add peaches and juice. Mix well and chill.
Cook potatoes until soft. Let cool and add celery, onion and pepper. Fry bacon until crisp.
Preheat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Beat in egg. Combine flour, salt and baking soda; mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts with a spoon. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crisp cookies. Makes 3 dozen.
Brown sausage or ground chuck with onion in skillet; drain. In large casserole or small roaster, mix together remaining ingredients. Mix drained browned meat and onion with all other ingredients and bake 1 hour at 350°. Makes a great picnic dish.
Mix cheese, bread and flour. Add cooked, drained sausage. Place mixture in large greased casserole dish. Beat eggs; add milk. Pour egg mixture over ingredients in casserole. Let stand overnight in refrigerator. Bake at 325° for 1 hour or until set in the middle. Let cool 10 minutes before serving.
Preheat oven to 350°. Cook and drain (squeeze) spinach. Mix margarine with spinach until melted. Add cheese and eggs when spinach is cool. Form into balls (1 tablespoon size). Bake on cookie sheet 15 to 20 minutes. Makes approximately 75 balls. Can be frozen until needed.
Cook sirloin roast in crock-pot on low setting for 8 hours. Remove roast. Allow broth to cool. Remove grease from top of broth. Peel and cube potatoes. Chop onions and carrots. Cover potatoes, onions and carrots with enough water to cook in a large stock pot. Cook until tender. Add beef broth, tomatoes, Veg-All and cubed roast beef. Salt and pepper to taste. The longer the soup simmers, the better the flavor.
Mix together. Dough will be stiff. Drop by spoon into tea cake pan. Makes 24 biscuits in a tea pan or 12 in a cup cake pan. I prefer the tea cake size. Bake at 425° for 12 to 15 minutes.
On a paper towel, mix first 7 ingredients. In a mixing bowl, mix last 4 ingredients. Add the dry ingredients to the wet ingredients. Drop by teaspoonfuls on a buttered cookie sheet. Bake at 350° until browned. Makes about 3 dozen cookies.
Mix all ingredients. Pour into buttered casserole dish. Top with cup crushed cornflakes. Bake for 45 minutes at 350°. Serves 8 to 10.
Cook noodles (follow	directions on package). Drain. Place in	lightly greased casserole dish. Top with drained, flaked tuna. Melt cheese in milk; add onion flakes. Pour over tuna and noodles. Bake approximately 30 to 45 minutes at 350°.	Serves 4.
Preheat oven to 350. In a large bowl, combine all ingredients. In 9 X 13- inch baking or roasting pan, shape mixture into loaf. Bake uncovered for 1 hour or until done. Let stand for 10 minutes before serving.
Mix sifted flour, baking powder and salt in a bowl. Cut in shortening with pastry cutter until mixture looks like coarse meal. Add milk and stir until blended. Knead lightly on floured surface, about 10 times. Roll dough 1/2-inch thick, cut with a floured biscuit cutter. Bake on an ungreased cookie sheet in a 425° oven for 12 to 15 minutes. Makes about 12.
Cook vegetables according to package directions. Drain and set aside. Mix celery, onion, cheese and mayonnaise and then add cooked and drained vegetables. Mix together well. Top with crumbs and drizzle with melted margarine. Bake in a 350° oven for 30 minutes.
Combine sugar and cornstarch. Add boiling water gradually while stirring constantly. Boil 6 minutes. Remove from heat. Add butter, lemon juice, salt and nutmeg. Serve on steamed pudding.
Mix softened gelatin in cold water, then add white sugar. Mix well. Add the pineapple with juice. Let chill until slightly thickened. Mix Dream Whip as directed on package. Fold into the mixture. Set aside. Slice the angel food cake in 1/2-inch dices and then mix all the mixture and cake. Let stand overnight.
Blend together first 6 ingredients. Shape to fit in center of soup dish with rim or on a plate. Cover with plastic. Refrigerate overnight.
In 8 x 8-inch pan/dish; do not grease pan and mix all dry ingredients. Make 3 holes in mixture and put vinegar in 1; vanilla in second hole; and oil in third hole. Pour cold water over all and mix. Bake in 350° oven for 25 minutes. Can easily be doubled and use 13 x 9-inch cake pan and adjust time for baking to 30 to 35 minutes. Test with toothpick and when inserted toothpick comes out clean, it is done.
Mix Kool-Aid as package says. Add apricot nector. Put in large punch bowl. Fill bowl with 7-Up. Very good.
Preheat oven to 350°. Put potatoes and pineapple in 1 1/2-quart shallow baking dish. Cook and stir 12 marshmallows, sugar and butter until marshmallows melt. Pour over potatoes. Sprinkle with pecans. Bake 40 minutes. Top with remaining marshmallows. Return to oven for 3 to 4 minutes. Makes 6 servings.
Into a buttered 2-quart baking dish, place green beans, peas and lima beans. Grate egg over this. Combine mayonnaise, dressing and Worcestershire sauce; pour over vegetables. Cover with onion rings. Do not overbake as this causes casserole to water. Bake at 325° for 20 minutes.
Mix cream cheese, Cool Whip and condensed milk with mixer (medium speed). Put 1/4 mixture in each crust. Drizzle caramel topping on mixture in crust (amount depends on personal taste). Put rest of mixture in each crust. Sprinkle the toasted coconut and pecans on top (again amount depends on personal taste). Freeze.
Cream the softened cream cheese and marshmallow cream together. Add vanilla. Stir in confectioners sugar until desired dipping consistency. A drop of food coloring may be added to match any color scheme.
Boil sugar, water and Karo until it spins a thread when spoon is lifted out of syrup. Pour syrup over egg whites slowly. Add enough powdered sugar to make soft dough. Turn out on board lightly dusted with powdered sugar. Roll out to 1/4-inch thickness. Spread peanut butter and roll up jelly roll style. Slice in 1/2-inch slices.