HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat deep fat to 380°. Slice onions and separate into rings. Put remaining ingredients into blender. Cover and process at whip until smooth. Dip onion rings into batter and then drop into hot fat. Fry until golden brown.
Mix all ingredients until smooth. Grease pan. Bake at 450° for 15 minutes. Bake at 350° for 20 minutes.
Dice squash and onion in a saucepan and boil until tender. Drain excess water and mash squash and onion mixture. In a large mixing bowl, mix mushroom soup, 1/2 cup grated cheese, 1/2 cup Ritz crackers, egg and squash and onion mixture. Pour mixture into a casserole dish. Top with remaining cheese. Top cheese with remaining Ritz crackers. Bake at 325° for 35 to 40 minutes.
Cook and drain sausage. Crumble into baked pie crusts. Sprinkle cheese over sausage. Mix milk with eggs and salt and pepper. Bake at 350° for 45 minutes.
Cream butter. Add sugar and cream well again. Add dry ingredients and mix well. Drop by teaspoon on a greased cookie sheet. Flatten with a fork dipped in flour. Bake at 350° for 10 to 12 minutes or until slightly brown. Yield: 70 to 75.
Mix all ingredients and place in a 2-quart casserole dish. Cover with 3/4 cup buttered bread crumbs. Bake at 350° for 45 minutes.
Spray a 9 x 13 baking pan with Pam. Spread pie-sliced apples in bottom of pan. Sprinkle apples with cinnamon. Pour syrup over apples; spread if necessary to coat evenly. Arrange bread slices in one layer over top of apples. Blend eggs, milk, half and half and vanilla together and pour carefully over bread. Cover with plastic wrap and refrigerate overnight.
Brown beef in skillet. Push to one side and saute onion. Drain fat. Stir in 2 cans of tomato sauce, salt and oregano. Simmer for 10 minutes. Shred cheeses together (except Ricotta). Spread 1/2 can of remaining tomato sauce in bottom of a 13 x 9-inch pan. Add layer of uncooked noodles, slightly overlapping. Add half of the meat and sauce mixture. Sprinkle with 1/3 of cheese mixture. Repeat with one more layer. Add remaining noodles. Cover with remaining tomato sauce, Ricotta and cheese. Cover with foil. Bake at 375° for 40 minutes.
In a 2-quart microwaveproof casserole, combine sweet potatoes, margarine or butter, and 1/4 cup of the orange juice. Cover and microwave on High for 6 minutes. Stir mixture; cover and microwave on High for 4 to 6 minutes or until crisp and tender. Add pears; cover and microwave on High 2 to 4 minutes or until fruit is tender but holds it's shape. Stir in the walnuts; cover and let stand. In a 1 cup glass measure, combine the water, maple syrup, cornstarch, cinnamon and remaining 1/4 cup of orange juice. Stir and microwave on High for 1 to 2 minutes or until the mixture comes to a boil and thickens. Pour over sweet potato and pear mixture and toss gently to coat. Makes 6 servings.
Brown ground beef and onion in skillet, stirring until crumbly. Pour off pan drippings. Add remaining ingredients with 2 cups of water, mixing well. Simmer for 1 hour, stirring frequently.
Stir together mayonnaise, sour cream and chives or green onions in a small bowl. Stir in the chopped cucumber. Stir in milk to make the dressing the desired consistency.
Heat oven to 350°. Mix all ingredients in ungreased oblong pan, 13 x 9 x 2-inches, with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork 1 minute. Scrape sides with rubber spatula. Spread out batter evenly in pan. Bake until top springs back when touched lightly in center, 40 to 45 minutes. Cool. Loosen cake from sides; cut and serve directly from pan. May serve with Cool Whip or whipped cream. Store remaining cake loosely covered in refrigerator.
Crumble crackers into pie crust. Bring other ingredients to rolling boil and pour over crackers. Cover with top crust. Cook at 350° for 30 minutes or until crust is slightly tan.
Mix cinnamon, sugar and walnuts. Then mix first 6 ingredients and pour into 2 greased loaf pans, alternating with 1/2 dough, 1/2 cinnamon mixture. Bake at 350° for 30 to 35 minutes.
Melt 2 tablespoons margarine over low heat. Mix in dry ingredients. This will be lumpy. Add sour cream. Mash out lumps. Increase heat; simmer until sauce thickens. Remove from heat. Add beans. Pour into greased 1 1/2-quart baking dish. Sprinkle cheese over beans. Sprinkle crumbled crackers over cheese. Pour remaining margarine over crackers. Bake at 400° for 20 minutes.
Combine the first 3 ingredients. Bring to boil; boil for 1 minute. Add the 4 remaining ingredients; mix well. Drop onto waxed paper until cool.
Line an 8-inch pie pan with wafer crumbs. Beat egg yolks until thick. Add 1/2 cup sugar, water, lemon peel and juice. Cook in a double boiler until very thick, about 12 to 15 minutes. Cool. Beat egg whites until stiff. Add remaining sugar gradually; fold into lemon mixture. Fold in whipped cream. Pour into pie pan lined with crumbs. Place, unwrapped, in freezer and let harden, at least 5 hours.
Mix all ingredients together except bread pieces. Place in bread container to serve. (Helps to make a day ahead for vegetables to soften.)
In a very large bowl, break up lettuce. Put the potatoes, onion, kidney beans and cheese on top of lettuce. Pour dressing on top. Toss well. Top with nacho chips. Makes lots!
In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender; drain off fat. Stir in remaining ingredients. Cover; simmer for 30 minutes, or until noodles are tender, adding more water if necessary to prevent sticking. Makes 4 to 6 servings.
Prepare cookie mix as package directs and spread into a 12-inch pizza pan. Bake until golden brown (about 10 minutes). Cool completely. Beat cream cheese, sugar and vanilla until sugar is dissolved. Spread over cooled cookies. Drain fruits and layer over cheese mixture in the order given above. Chill several hours or overnight for best flavor. Any fruit combination may be used.
In a large bowl, toss pickles, beans, tomatoes, cauliflower and onions, set aside. In a small bowl, mix dressing and dill weed. Gently stir into pickle/vegetable mixture and toss to coat well. Refrigerate until ready to serve.
*Suggestions: Can use strawberries, bananas, blueberries, melon, apples, kiwi, papaya, grapes and tangerines.
Mix together all ingredients except vanilla until smooth. Add vanilla. Pour into greased and floured 13 x 9-inch pan or tube pan. Bake at 350° for 30 to 45 minutes.
Melt margarine in saucepan. Add Ricotta, sour cream and 1/2 grated cheese. Simmer on low, stirring occasionally. Add seasonings. After 30 minutes, add remaining grated cheese and 1/3 cup of milk (if too thick).
Mix Bisquick, salt, pepper and paprika together in a paper sack; set aside. Cut up fryer and dip in 1/2 cup diluted canned milk (1/2 water and 1/2 milk). Place in sack with Bisquick mixture; shake until coated. Melt shortening in a rectangular pan in oven. Add chicken, skin side down. Bake for 50 to 60 minutes at 425°.
Cook chicken, cut into cubes and place in 8 x 8-inch dish. Combine sour cream and soup. Pour over chicken. Crush Ritz crackers. Pour in melted margarine and poppy seed. Sprinkle over casserole. Bake until lightly brown in 350° oven for 25 to 30 minutes.
Shake reserved pineapple syrup, 1/4 cup lime juice, the sugar, tequila, oil and 1/4 teaspoon salt in a tightly covered container. Refrigerate at least 1 hour.
Sift flour and salt on wax paper. Beat butter, sugar, almond extract, egg and vanilla. Blend in flour mixture. Shape into 2 balls. Wrap in wax paper. Chill at least two hours. Roll out to desired shape. Bake at 350° for 6 to 8 minutes. Cool, then add icing. Decorate, if desired.
Dissolve Jell-O in 1 cup boiling water; add 1 cup hot water and 7-Up. Add pineapple, marshmallows and bananas after partially set. Chill until firm.
Make pudding as directed on package. Fold in Eagle Brand milk and Cool Whip. Layer this mixture with bananas and vanilla wafers.
In crock-pot, melt butter, then add spices. Add shrimp last. Simmer on low for 25 minutes.
Layer half the potatoes and half the carrots in a 2-quart casserole. Stir together cubed ham, mushroom soup, 1/2 cup shredded cheese, milk, onion and pepper. Pour half the ham mixture over potatoes and carrots in casserole. Repeat layers. Combine soft bread crumbs, the 1/2 cup shredded cheese and melted butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, about 45 minutes. Makes 4 to 6 servings.
Put chicken in a 9 x 13-inch casserole dish. Mix soups and sour cream. Pour over chicken. Mix crushed crackers and melted margarine. Spread over top of casserole. Bake at 350° until hot and bubbly.
Mix gelatine, sugar and salt in pan; add 1 1/2 cups of water. Stir over low heat, stirring until gelatine is dissolved. Remove from heat and stir in remaining water, vinegar and lemon. Chill until unbeaten egg white consistency. Fold in vegetables and turn into mold or Pyrex dish (2 x 7 x 9-inch).
Prepare cake mix according to directions on box. Bake in an oblong pan until done. Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake. Allow the liquids to run through the cake. When the cake is cool, spread on the pineapple, then the whipped topping. Sprinkle the coconut on top and add the cherries and pecans. Place the cake in the refrigerator. The cake is better if cold. Keep refrigerated.
Melt butter. Add milk or cream and brown sugar. Boil 1 minute. Remove from heat. Add powdered sugar. Beat well. Cool slightly. Add flavoring (vanilla). Add powdered sugar and beat well.
Mix all ingredients in large stock pot. Start with 1/2 gallon of water. Add herb to season (your choice). Cook until it is almost tender. It's better if veggies are crisp, not soft.
In casserole dish, mix potatoes, soup and milk until well coated. Bake at 350° for 1 1/2 hours.
Scrub potatoes; leave skins on and slice in fairly thin slices. Set aside in casserole dish. Heat Mozzarella and American cheese in saucepan on stove. When cheese begins to melt, add approximately 1/2 cup milk and stir until cheese is saucy. Add Cheddar and/or any other cheese, more milk and stir (adding more milk if necessary). Stir in 1/2 stick butter and all seasonings. Pour cheese sauce (fairly thin consistency) over potatoes and mix well. Bake at 375° for one hour.
Preheat oven to 400°. Cut sausages lengthwise into quarters. Cut each quarter into 5 pieces. Remove biscuits from can and separate. Using fingers, flatten each biscuit to about 4 inches. Place small amount of honey, barbecue sauce or ketchup in center of biscuit. Top with 1 piece of sausage. Bring up edges of biscuit and pinch together to seal top of sausage. Place on baking sheet and bake 10 minutes until browned.
In a heavy saucepan (2-quart), melt butter. Add remaining ingredients; stir to blend. Cover. Cook over medium heat, stirring occasionally, until crispy tender, 8 to 10 minutes.
Melt butter in casserole. Pour uncooked macaroni into melted butter. Stir until butter coats macaroni. Cut cheese in small pieces. Add salt, pepper, cheese and cold milk to macaroni. Bake, uncovered, at 325° for 1 1/2 hours. Do not stir while baking. When finished, it is golden brown and creamy.
Make syrup by boiling sugar and water. Place diced apple pieces in baking dish and pour syrup over them. Toss in red hots and bake until tender. Leave the apples in the syrup until cold. Mix cheese, nuts and marshmallows and combine with the apples and a bit of syrup. Serves 6 to 8.
Boil Karo, cocoa, sugar and milk for 7 minutes in a heavy pot. Stir constantly. After 7 minutes, add butter and vanilla. Remove from heat and beat by hand until creamy. Spread on cake.
Tie spices in double thickness of cheese cloth. Combine sugar and vinegar in large sauce pan Add spice bag, bring to boiling. Add pumpkin, cook until tender. Remove spice bag. Spoon pumpkin into sterile jars. Cover with syrup, seal at once. Makes 5 pints.
Beat the cheeses until fluffy. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill for 3 to 4 hours. Mold mixture into 1 large ball. Roll in chopped nuts. Cover and chill.
Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in hot water. Put in oiled bowl in refrigerator. You don't have to wait for rising. Roll out and cut with biscuit cutter. Bake at 425° for 10 minutes.
Combine sugar, cornstarch, Jell-O, lemon juice and water. Cook until thickened, stirring occasionally. Cool. Wash and stem strawberries; dry. Put strawberries in cooked pie shells and pour thickened mixture on top. Chill at least 3 hours. Serve with whipped topping and garnish with halved or whole berries.
Mix flour, soda, salt and nuts. Mix sugar with strawberries to coat them. Add eggs, vanilla and salad oil to strawberries and sugar, then add to dry ingredients. Mix just until liquids coat the flour mixture. Pour into greased loaf pan (9 x 5-inch) and bake approximately 1 hour at 350°.
Chop cabbage; put in jar. Heat remaining ingredients until salt and sugar are well dissolved. Pour over chopped cabbage; seal. Ready to eat in 4 to 6 weeks.
Combine the first 7 ingredients in the largest bowl you have and stir until well mixed and blended together. Cut in the shortening until the mixture resembles coarse crumbs.
Cook and cool spaghetti. Add remaining ingredients. Toss together. Chill in covered dish 24 hours.
Cream oil and sugar, then add egg. Mix dry ingredients with milk. Beat well. Bake at 375° for 25 minutes. You may add nuts, dates, apples, prunes or anything you want to add. Makes one dozen.
Preheat oven to 400°. Combine pumpkin, salt, sugar and spices. Add eggs and milk. Mix well and pour into shells. Bake for 50 minutes until knife or toothpick can be removed clean after sticking in the middle of the pie.
Mix together eggs and sugar. Add flour, cocoa and vanilla. Melt margarine and add to mixture. Put in 9 x 13-inch greased pan. Bake at 350° for 25 minutes; check occasionally.
Preheat oven to 350°. Combine flour, cinnamon and soda together. Mix sugar, eggs and oil together. Add to dry ingredients. Add apples (large chunks) and nuts or raisins last. Bake in a 9 x 13-inch pan for 50 minutes.
Mix together thoroughly. Make balls with ice cream scoop. Bake 45 minutes at 350°, covered. Pour off excess fat.
Cream oleo, sugar and peanut butter. Add vanilla and salt. Add eggs, soda, oats and chocolate chips. Spoon drop. Bake in 350° oven for 10 to 12 minutes. Yields about 70 cookies.
Mix all ingredients together and pour into baking pan. Add more cheese on top. Bake 20 to 30 minutes in 400° oven. Cut into squares. Serve hot or cold.
Cream margarine and sugar; mix all together (will be sticky). Bake in tube pan at 350° for 45 minutes.
Combine sugar and milk. Bring to a boil. Stir and cook over medium heat to a soft ball stage, 234°. Remove from heat. Stir in Marshmallow Creme, peanut butter and vanilla. Beat until well blended. Spread into a greased 9-inch pan. Cool; cut.
In large shallow pan (not aluminum), combine V-8 juice and hot sauce. Add chicken and marinate for 30 minutes. Drain chicken. Preheat oven to 375°. Spray a baking sheet with nonstick spray. In a large plastic bag, combine remaining ingredients. Place chicken parts, a few at a time, in bag and shake to coat chicken. Transfer coated chicken pieces to baking sheet. Sprinkle remaining crumbs over chicken. Bake until chicken is tender and crisp, about 1 hour.
Combine all ingredients. Chill dough several hours. Roll in balls and roll in granulated sugar. Bake at 350° for 8 minutes. Cookies will not brown and will still look doughy.
In a punch bowl, combine punch and frozen lemonade. Stir until blended. Slowly stir in chilled club soda. Makes ten 8 ounce cups.
Saute onion in butter until transparent. Remove onion and add livers. Saute slowly until just cooked through, but not brown. Remove livers from butter and cool. Reserve butter. Mash livers with fork or sturdy pastry blender. Mash or grind egg. Combine mashed livers, eggs, onion and butter. Add just enough salad dressing to make a firm paste. Form into ball and refrigerate. Serve with miniature rye slices or crackers.
Mix all of the ingredients into a microwavable bowl (do not dilute the soup). Bake in microwave for 10 minutes or conventional oven for 30 minutes. Times may vary from oven to oven. Cook until done.
Cut tortillas into bite sized pieces and put half into 9 x 13 pan. Add layer of chicken, cheese, onion and half of the soup/milk mixture; repeat. Sprinkle cheese on top and refrigerate 24 hours. Bake 1 1/2 hours at 300°.
Drain asparagus. Add milk and mushroom soup. Place in casserole dish. Add sliced eggs on top. Cover with grated cheese and bread crumb mixture. Bake at 350° for 45 minutes.
Brown hamburger meat and drain. Mix all the ingredients and add the browned hamburger meat. Bring to a good boil and then cook on low for at least 1 hour. We like a lot of garlic in this.
Brown ground beef and saute onions. Drain fat. Add rest of ingredients and bring to a boil. Simmer 10 minutes. Serve with grated cheese, sour cream and corn chips.
Mix cornbread mix, corn, eggs and milk. Grease a 13 x 10 x 2-inch pan. Pour half of batter in pan. Split peppers open, run under cold water. Remove seeds. Lay flat on top of batter. Spread cheese over peppers. Cover cheese with remaining batter. Bake 40 to 60 minutes at 325°.
Combine all ingredients with mixer, adding cocoa and flour last. Beat well. Pour into loaf or Bundt pan. Bake in preheated 350° oven for 45 or 50 minutes.
Place the roast in a baking pan. Cover with aluminum foil. Bake at 500° for 1 hour. Season according to your preference. Continue baking at 200° for 2 hours.
Preheat oven to 350°. Combine all ingredients. Spread onto a 9-inch pie plate. Bake 15 minutes, stirring after 8 minutes. Makes 2 1/2 cups spread.
Preheat oven to 350°. Ingredients will be layered in a 9 x 13-inch pan. Prepare pudding mix by package directions and set aside. First Layer: Mix nuts, flour and margarine, then pat into bottom of lightly oiled pan. Bake at 350° for 20 minutes; cool.
Grate peeled carrots to make 1 1/2 cups. Chop celery to make 1 1/2 cups; add drained pineapple, raisins and some nuts. Add to lemon and lime jello, made as usual, only add drained pineapple juice to cold water. Set jello until slightly firm, then add carrots and rest of ingredients.
Saute onion in butter. Add flour, stirring until smooth. Cool 1 minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, garlic powder and basil. Add broccoli and cover; cook over medium heat for 15 minutes or until broccoli is done.
Prepare topping by mixing fat, flour, cinnamon, sugar and nuts. Next, mix fat and flour. Beat together egg, sugar and milk. Combine with flour by stirring until smooth for about 1/2 minute. Then beat vigorously for 1/2 minute. Spread in a lightly greased 8 x 8-inch deep cake pan. Finally, sprinkle topping mixture on batter. Bake in hot oven at 400° for 22 minutes.
In a 4-quart saucepan, combine all ingredients. Over medium heat, heat through. Makes 6 cups or 4 servings.
Combine the broccoli, onion, garlic and shallot in steamer basket and steam over boiling water until broccoli is tender, about 12 minutes. Transfer vegetables to a food processor or blender and blend until pureed. Then with the motor running, slowly pour in the buttermilk. Don't overprocess the soup or it will be too frothy.
Cook butter until it melts. Add brown sugar and milk. Cook on Full power 2 to 3 minutes. Add vanilla. Gradually stir in powdered sugar and nuts. Press mixture into a buttered 8-inch cake pan. Cool. Cut into squares. Yield: 5 dozen.
Combine first 5 ingredients in a large bowl. Let cool to lukewarm. Add remaining ingredients. Use enough flour to make a soft dough (sticky). Cover bowl and let rise until doubled in bulk. Punch down and shape into balls. Dip balls in butter and place 3 in each cup of a muffin pan that has been well greased. Let rise until doubled. Bake at 375° for 15 minutes. Makes about 16 to 18 rolls.
Brown beans and onions; add remaining ingredients (not pepper). Parboil peppers. Cook quickly to evaporate juice. Stuff peppers with mixtures and bake 20 minutes at 375°. Serves 6. May freeze.
Cook spaghetti according to package. Cut up cheese in cubes. Save a few slices for top of bowl. Mix cheese, tomato soup, noodles, parsley, salt and pepper together. Put in buttered dish. Cover with foil. Cook at 350° for 1/2 hour. Uncover. Layer leftover cheese on top and cook 10 minutes until cheese melts.
Beat cream cheese until fluffy. Add milk. lemon juice, and vanilla. Mix well and pour into graham cracker crust pie shell. Refrigerate for one hour. Top with favorite pie filling.
Heat oven to 350°. Mix flour and 1/4 cup powdered sugar. Press in ungreased baking pan, 8 x 8 x 2-inch, building up 1/2-inch sides. Bake 20 minutes.
Soften gelatin in cold water; dissolve over hot water. Cool slightly and combine with mayonnaise, whipped cream and salt. Fold in remaining ingredients. Chill in individual molds until firm. Unmold on crisp lettuce. Yields 6-8 servings.
In skillet, brown ground beef and onion; drain. Stir in soup, vegetables and milk. Stir in Bisquick mix and water in bowl. Spread evenly in a greased 13 x 9-inch baking dish. Spread beef mixture over batter; sprinkle with cheese. Bake at 400° for 30 minutes.
Season chops with all the ingredients, except butter. In large skillet brown chops on both sides, using very little oil if any. Drain off fat. Place chops in baking dish. Add drained kraut over top with pats of butter. Bake at 350° for 45 minutes or until tender and brown. Serve hot.
In a 9 x 13-inch pan, pour in melted margarine and spread around so it covers the bottom of pan completely.
Mix all ingredients together and roll into small balls. Put on baking sheet. Bake at 375° for 15 minutes.
Crush cookies with rolling pin or in food processor. Mix butter with crumbs and press in 9 x 13-inch pan. Mix cream cheese, 1/2 of Cool Whip and powdered sugar. Place over crust. Mix pudding with 3 cups milk. Pour over above mixture. Cover with remainder of Cool Whip. Refrigerate.
Salt and pepper ribs. Dredge in flour. Brown in 1/4 cup of oil. Put in baking dish. Peel and quarter potatoes and carrots. Place between ribs. Add 1 can water to soup. Pour over. Bake at 350° for 1 1/2 hours.
Cream together shortening and sugars until light. Add eggs, one at a time, and vanilla. Blend well. Add flour, baking soda and salt gradually to creamed mixture. Stir in oatmeal, nuts and chocolate chips. Drop by spoonfuls on well-greased cookie sheet. Put in a 350° oven and bake for 10 minutes.
Saute 1 medium chopped onion in 3 tablespoons of butter. Add, heating through, but not browning the ground beef, salt and pepper. Spread in a 2-quart baking dish. Add 3 cups coarsely shredded cabbage. Cover with meat mixture. Top with 3 more cups coarsely shredded cabbage. Pour over the top the condensed tomato soup. Bake covered at 350° in moderate oven for 1 hour. Serves 6.
Note: Can use canned gravy instead of packaged gravy, but cut back on the water to 1/4 cup.
Season to taste with 1 Kings 10:12. Follow Solomon's prescription for a good boy in Proverbs 23:14. Good any day of the week.
Sift all dry ingredients into bowl. Add eggs, milk, oil and vanilla. Mix well, then add hot water and mix again. Grease and flour a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Most ingredients are approximate, depending on how many guests are to be served. This recipe can be altered to stuff the chicken breasts depending on what you have in the fridge. Some suggestions: chopped cooked spinach, parmesan cheese, blue cheese, scallions, baby shrimp, asparagus, dried cranberries and sage, stuffing, herbs and whatever else inspires you.
Place Veg-All in small casserole dish with cheese and margarine; stir well. Top with cracker crumbs. Bake 30 minutes at 350°.
Blend together all ingredients except walnuts. Pat in shallow baking dish. Spread nuts on top. Bake at 350° for 15 minutes. Serve hot.
Mix all together with mixer on medium until well blended. Pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes.