HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef with onion and bell pepper. Drain grease. Mix remaining ingredients and cook on medium or medium low. Cook approximately 40 to 45 minutes. Stir every 3 to 5 minutes. Do not scorch. Serves approximately 4 to 5 people. Some people tell me that it could feed an army.
Remove crust from bread slices. Flatten bread with rolling pin. Spread each slice with mayonnaise. Sprinkle with cheese. Place 2 or more asparagus spears on each slice. Bring opposite corners of slice together. Fasten with pick. Brush with butter. Place on baking sheet and bake at 375° for 20 to 30 minutes. Makes 15 servings.
Beat egg whites, adding tartar and slowly adding 1/3 cup of sugar for each egg white. Spread into 9 x 13 buttered pan. Bake for 1 hour in a preheated 250° oven. Remove and let cool.
Wrap bacon around water chestnuts, fastening with toothpicks. Cook in microwave 10 minutes.
Line a 13 x 9 pan with some of the graham crackers, breaking crackers if necessary. Pour cold milk into bowl, add pudding mix. Beat on low speed until well blended, 1-2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half of pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding and another layer of crackers. Spread cherry pie filling over crackers. Chill 3 hours.
Cream brown sugar and Crisco. Add eggs and pumpkin and stir well. Gradually add dry ingredients; mix well. Drop by well-rounded teaspoonfuls onto lightly greased cookie sheet. Bake for 12 minutes in 350° oven. When cool, fill with filling. Place 2 cookies together.
Combine first 6 ingredients in a jar. Cover tightly and shake vigorously. Pour over tomato slices. Cover and marinate in refrigerator several hours. As tomatoes are eaten, add more slices until marinade is diluted.
In bowl, beat eggs. Add flour, baking soda, salt, cheese, bacon and melted butter. Blend, then stir in chilies and pour into well-buttered 13-inch pan. Bake at 350° until top is brown.
Combine molasses, egg and sugar. Sift flour, soda, salt and spices. When ready to bake, add dry ingredients to molasses, egg and sugar. Add melted shortening. Add hot water last. Bake at 350° in a greased and floured 9 x 9-inch pan for 30 to 35 minutes.
Mix all; pour in greased 9 x 13-inch pan. Sprinkle 1/4 cup margarine over top. Bake about 1 hour at 350°; after 30 minutes baking time, cover the top with French fried onion chips and return to oven.
Combine sugar, egg whites and water in double boiler. Beat with electric mixer over boiling water until soft peak forms. Add Marshmallow Creme. Beat to stiff peaks. Remove from heat. Beat in vanilla.
Grease 12 muffin cups. In a large bowl, combine all of the ingredients. Stir just until moistened. Pour the batter into the prepared muffin cups. Bake in a 375° oven for about 10 to 12 minutes. Makes 1 dozen.
Mix crumbs and butter; toss lightly. Pat firmly on bottom of pan. Cream the cheese well; add vanilla and powdered sugar. Beat until fluffy. Blend in Dream Whip well. Spread over crust. Pour in pie filling. Refrigerate 8 hours or overnight.
Steep tea bags in boiling water for 5 minutes. Add rest of ingredients; mix. Put in freezer containers and freeze. Spoon into cups to serve. Eat with a spoon while still frozen.
Mix the first 3 ingredients in glass jar and let stand in refrigerator overnight. Add the orange juice, sugar and pineapple juice the next day. Add ginger ale just before serving.
Mix all ingredients, except walnuts and marshmallows, in a large bowl with mixer. Stir in the chopped walnuts (optional). Pour into a 9 x 12-inch casserole. Bake for 35 to 40 minutes in a 350° oven. Remove from oven. Cover with marshmallows (about 1/2 bag) and put back in oven for 3 to 5 minutes to toast marshmallows.
Add ingredients as listed. Mix for 1 minute. Bake at 350° for 30 to 40 minutes in either 2 round 9-inch pans or 1 (9 x 13-inch) pan.
In large bowl using electric mixer beat together peanut butter and both ream cheeses until smooth. Gradually beat in milk and lemon juice. Fold in whip topping and 4 Tbsp. of chocolate mini chips. Spoon peanut butter mixture into pie crust and sprinkle remaining chocolate chips over top. Chill in refrigerator at least 4 hours or overnight. Slice into 10 pieces. 6 Points.
Cook the potatoes in boiling water to cover in a saucepan until tender. Bring the butter and cream to a simmer in a saucepan. Drain the potatoes and place in a mixing bowl. Beat at low speed until mashed. Add the cream mixture gradually, beating constantly until smooth and creamy. Stir in the horseradish, adjusting the amount to suit your taste. These are really good with new red potatoes with the skin on.
Boil sugar, milk and margarine/butter for approximately 15 minutes. Add 1 teaspoon vanilla; stir. Add 1 cup walnuts.
Cook carrots until tender-crisp. Add onion and green pepper. Heat remaining ingredients and pour over carrots. Stir well. Refrigerate. (Stir periodically.) Serve with a slotted spoon if too liquidy.
Cover potatoes barely with water and cook until tender. Add sugar, vanilla and 1/2 stick margarine, stirring together. In a large baking dish, melt 1 stick of margarine. Mix flour, sugar and milk (separately). Pour batter over melted margarine. Do not stir. Spoon potato mixture over batter. Bake at 350° for 1 hour or until brown.
Plunge the tomatoes and peppers into boiling water for 10 seconds. Drain and peel. Chop the tomatoes; seed and slice the peppers. Heat the oil in a skillet over medium heat. Add the garlic and onion and saute until clear; do not let them brown. Add the pepper slices and salt to taste. Cook for 3 minutes. Add the tomatoes and oregano. Cover. Reduce heat; cook slowly 30 minutes, stirring occasionally. Add the basil and cook for 2 to 3 minutes to blend flavors.
Mix together first 3 ingredients. Press into 9 x 13-inch pan and bake at 350° for 15 minutes. Cook next seven ingredients on the stove until thick. Pour over crust. Beat egg whites and cream of tartar until stiff. Gradually add sugar. Spread over filling. Brown in oven, watching closely.
Mix all together. You may want to freeze a small amount in ice tray. Chill, then serve in punch bowl.
In large mixing bowl, cut butter, cream cheese and flour until mixture resembles crumbs. Gather dough into a ball. Divide into 4 equal parts. Form ball; wrap each separately into clear plastic and refrigerate about 1 hour, or until ready to use. Pastry will keep up to 2 weeks in refrigerator or several months in freezer. Each ball will make pastry equal to 2 pie crusts.
Cook macaroni in 2 teaspoons salt according to directions, but firm. Drain, rinse and set aside. Heat 2 tablespoons oleo in 10-inch skillet, saute onion until brown. Add meat and saute until done. Add tomato sauce, 1 teaspoon salt, garlic and 1/2 teaspoon cinnamon. Simmer 20 minutes. Grease 8-inch baking dish, put in 1/2 the macaroni. Top with meat sauce, put in rest of macaroni.
Chop all vegetables. Sprinkle salt over vegetables and let stand overnight. Rinse and drain. Combine remaining ingredients; add chopped vegetables. Boil for 5 minutes. Put into sterilized jars and seal.
Combine 1/4 cup gravy with beef, bread cubes, egg, onion, salt and pepper; mix thoroughly. Shape firmly into loaf, 7 x 3-inch; place in shallow baking pan. Bake at 375° for 45 minutes. Separate rolls, place crosswise over top and down sides of meat loaf, overlapping slightly. Bake 15 minutes more. Heat remaining gravy and serve with loaf.
Boil first 3 ingredients 5 minutes and pour over popped corn. Bake at 300° for 15 minutes. Remove from oven and stir; bake 10 minutes more. Place on foil; cool and break into pieces.
For dressing, in a small bowl, gradually stir buttermilk into mayonnaise dressing or salad dressing until smooth. Stir in dill, salt, onion powder and garlic powder. Arrange greens on 4 plates. Top with turkey, nectarines or peaches and sweet pepper. Pour dressing over salads. If desired, sprinkle with black pepper and additional dill. Makes 4 servings.
Melt chocolate chips; add sugar and cool. Separate egg whites and yolks. Beat yolks and add to chocolate mixture. Beat whites until they form peaks and add to mixture. Beat whipping cream until it forms peaks and add to mixture.
Mix on medium for 3 minutes. Bake at 350° for 40 minutes in 9 x 13-inch pan, greased and floured.
Saute onions in margarine in soup pot until translucent and light brown. Sprinkle with flour; mix well. Season with salt and pepper. Dissolve bouillon in water. Pour over onion mixture. Add Worcestershire sauce. Let stand for 30 minutes, stirring occasionally. Ladle into ovenproof soup mugs. Top each with 1 slice of bread; turn to soak both sides. Place 1 slice of cheese over bread. Bake at 450° for 12 minutes or until cheese is bubbly and golden brown. Yield: 8 servings.
Dice and fry bacon. Remove some of the grease and set aside. Mix sugar and flour in a bowl. Add water and vinegar. Stir well. Add to bacon and heat to thicken (as gravy). Pour hot bacon gravy over sliced potatoes, diced green pepper and diced celery. Mix with large spoon and garnish with parsley. Optional: diced onions.
Mix cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup of mixture. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with remaining dry mixture. Bake 15 minutes longer at 350°. Cool. Cut into bars.
Brown beef and onion; drain. Add next 5 ingredients in saucepan. Bring to boil. Add rice; cover and remove from heat. To serve, garnish with cheese, sour cream and taco sauce.
Mix first 5 ingredients. In separate bowl, mix next 4 ingredients. Combine mixtures and add chopped nuts. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Take two heaping cups of patience, one heartful of love, two handfuls of generosity, a dash of laughter and one headful of understanding. Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve everybody you meet.
Saute onion in shortening until golden. Mix egg and milk, then blend with Bisquick. Add onion and half the cheese. Spread dough in greased 8 x 1 1/2-inch round cake pan. Sprinkle with remaining cheese and poppy seed. Pour melted butter over all. Bake at 400° for 20 to 25 minutes. Serve hot with butter. Serves 6 to 8.
Lay the chicken pieces, skin side up, in a 9x13-inch greased casserole. Completely cover chicken with the swiss cheese slices. Combine the soup with the water or white wine and pour over the above. Mix 1 cube of melted margarine with the 2 cups of herb stuffing mix. Sprinkle on top. Bake at 325° for 1 1/2 hours. Easy and delicous!
Melt butter; blend in cocoa until smooth. Add vanilla and eggs; mix well. Add to dry ingredients. Bake on large cookie sheet. When done, take out of oven and put the mini marshmallows on top of cake. Return to oven until marshmallows are melted. Top with chocolate fudge frosting.
Trim off any fat from chops. Season with salt and pepper as desired. Place in baking dish, in bottom of dish, side by side. Top each chop with a slice of onion, a green pepper ring and 1 tablespoon of uncooked rice. Cover entirely with tomatoes and juice (making sure all rice is in tomato juice). Sprinkle with salt. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until done. Serves 4.
Mix these all together. Add 2 tablespoons garlic salt. This makes a large amount. Use a large roasting pan, using top and bottom both for oven. Put 2 cups of salad oil in mixing bowl. Add 2 teaspoons Worcestershire sauce. Mix well and pour over the 2 pans of ingredients. Stir well. Place in a slow oven, about 200° to 225°, and bake 2 hours, stirring every 15 minuets. Add extra nuts or pecans as desired. Will keep well for several weeks in Tupperware. Wonderful to have for holidays.
Mix milk, lemonade, lemon rind and lemon juice. Fold in Cool Whip. Pour into pie shells. Refrigerate at least an hour before serving. Freezes well.
Drain peach halves well. Rinse strawberries or raspberries well. In food processor or blender, combine berries, sugar and water. Puree until thickened. Toast almonds in a hot skillet until lightly browned. Arrange peach halves on serving plates; add 1 scoop of vanilla ice cream to each plate. Glaze peach halves with pureed berries. Sprinkle with toasted almonds. Good served with macaroons or wafers. Calories: 237; cholesterol: 30 milligrams.
Preheat oven to 325°. Mix at high speed for 2 minutes after the ingredients are all in the bowl. Spray Bundt pan with Pam and sprinkle pan with a little sugar for glaze. Pour in batter. Bake 45 minutes to 1 hour. Let cool in pan for 15 minutes before removing.
If you have all-purpose flour, add 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Mix all together by hand and form into small balls. Bake at 400° for 15 minutes. Makes about 5 dozen balls.
Cook ingredients until thick. Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed. Top each serving with ground dry roasted peanuts.
Drain and flake salmon, removing skin and bones. Combine salmon with cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill several hours.
Divide popped corn into 2 ungreased baking pans (13 x 9 x 2-inch). In saucepan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Remove from heat. Stir in soda until foamy. Pour onto corn, stirring, until all is coated. Bake at 200° for 1 hour, stirring every 15 minutes. Remove and cool.
Using large (at least 15 x 11-inch) cake pan, grease bottom only of pan. (If you use smaller pan, cake will overflow.)
Take can of biscuits and poke holes in middles. Deep fry in 3-inches of hot oil. Drain; drop into powdered sugar. Add cinnamon or cocoa to sugar for flavor.
Skillet brown meat. Combine meat, potatoes, tomatoes, pizza sauce, water and seasonings. Stir. Cook for 4 to 5 hours on low heat, 10 to 15 minutes on high. Add cheese. Stir.
Mix first seven ingredients with mixer. Add crabmeat and refrigerate. Serve on fresh bagel pieces or crackers.
Trim and set aside the woody ends of broccoli stalks; cut tops into florets. Using a vegetable peeler, peel the stalks and cut them diagonally into 1/4-inch thick slices. In a 5-quart Dutch oven or stockpot, heat oil over moderate heat. Add the diced broccoli stalks and saut for 5 minutes. Stir in garlic, water and the florets. Cover and cook the broccoli until it is crisp-tender, about 5 more minutes. Remove the Dutch oven from the heat.
Brown beef in batches. Saute onions and garlic with last batch of meat. Return all meat to pan. Sprinkle chili powder over meat. Blend tomatoes, picante sauce, green chilies and olives into meat mixture. Simmer on stove top 25 to 30 minutes.
Cook broccoli until done; drain well. In pan, combine broccoli, onion, soup, rice and celery. Spread Cheez Whiz on top. Top with almonds. Bake in a 350° oven for 25 to 30 minutes.
Beat eggs. Add butter, flour, sugar, milk and seasonings. Add corn last. Mix well and bake 1 hour at 350°.
Mix warm oil, ranch dressing and spices in covered container. Shake well to mix. Drizzle over crackers, stirring slowly to coat well. Coat 1 pkg. at a time.
Mix together and press firmly in bottom of 9 x 13-inch dish to make crust.
Brown ground beef with onion, salt and pepper. Add taco seasoning pack and make taco meat following directions on package. In 9 x 9-inch (approximately) pan, layer refried beans on bottom, meat mixture, jalapenos, black olives, salsa, then top with grated Monterey Jack pepper cheese. Bake in oven at 425° until cheese is melted and bubbly, 15 to 20 minutes. Dip with nacho chips!
Combine marshmallow cream, sugar and vanilla. Shape into 4 x 1-inch logs. Chill 2 to 3 hours. Combine caramels and water in doubler boiler and melt. Dip logs into melted caramels and roll in pecans. Chill 1 hour. Cut into slices.
Mix oil, sugar and eggs until creamy. Mix dry ingredients and blend eggs. Fold in apples and pecans. Bake at 350° for 55 to 60 minutes.
Grease pan. Mix by hand to moisten. Bake at 425° for 15 to 20 minutes. Makes 12 large muffins.
Melt chocolate and margarine in heavy pan. Add pecans. Stir until nuts are well coated. Add butter flavoring. Blend together (do not beat) the sugar, eggs, flour and vanilla. Turn into paper lined muffin tins. Bake at 325° for 30 to 35 minutes. Makes 24 cupcakes.
Spray baking dish and lay chicken in dish. Next add beef and bacon. Spread sour cream over all, then put soup over all and bake at 275° for 3 hours.
Bone chicken and break into pieces. Mix all ingredients except chips and cheeses together. Place tortilla chips in bottom of 9 x 13-inch baking dish. Pour chicken mixture over chips. Place grated cheese over layers. Bake at 350° for about thirty minutes. Serve with chopped or mashed avocado over each serving and add red or green taco sauce. Serves 6.
Cook rice, brown sausage, onion, hot pepper and salt; drain. Mix all together and bake for 45 minutes at 350°.
Cream shortening and sugars; add eggs and vanilla. Mix well. Mix together flour, salt, soda and baking powder; add corn flakes and oats. Stir in coconut and nuts. Drop from teaspoon on baking sheet 2 inches apart. Bake in a 350° oven for 8 to 10 minutes, or until lightly browned. Cool 1 minute. Remove to wire rack.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts.
Mix together; press into 9-inch pie pan and bake at 375° for 10 minutes. Cool.
Blend all ingredients (by hand) except tortilla and salsa. Mixture should remain somewhat lumpy. Refrigerate before spreading on tortilla.
Spray 9 x 13-inch pan with Pam. Roll out crescent rolls in bottom of pan. Mix all the ingredients together. Pour over rolls. Bake at 325° for 30 to 40 minutes, until lightly brown. Cool and cut into squares. Serve.
Mix all ingredients together. Shape in small loaves. Place on baking sheet. Bake at 300° for 30 minutes.
Break spaghetti into 2-inch pieces. Cook according to package directions; drain. Cool. Beat eggs in large bowl; add milk, 1 cup Mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti; mix well. Spread mixture evenly in an oiled 10 1/2 x 15 1/2-inch jelly roll pan with sides to prevent sauce from running over. Bake at 425° for 15 minutes. Remove from oven. Reduce temperature to 350°. Spread sauce evenly over spaghetti; sprinkle with oregano, basil and 3 cups cheese. Top with pepperoni. Return to oven and bake 30 minutes. Let stand 5 minutes before cutting.
Put in blender on liquefy. Pour into 9-inch unbaked pie shell. Bake 10 minutes at 450°, reduce heat to 350° and bake until done in center.
Drain pineapple and thawed raspberries to reserve syrup. Stir together syrup and breakfast drink powder. Divide fruit among 6 cups. Pour on syrup mixture.
Slice potatoes and onions into 1/4-inch slices. Place overlapping slices in a buttered Pyrex baking dish. Mix butter and oil. Brush slices and pour remaining over potatoes and onions. Sprinkle with spices. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately. Best with broiled steaks or hamburgers. Serves 4 to 6.
Bake shell and cool. Sprinkle tomatoes with salt and drain for 30 min. Preheat oven to 375°. Put cheese overlapping, in pastry shell. Place tomatoes side by side on top of cheese. Sprinkle with pepper, basil and parmesan cheese. Dribble margarine over tomatoes. Bake on top rack, for 25 min., or until cheese is melted.
Combine soup and cheese in a saucepan over low heat, stirring until the cheese melts. Remove from heat. Beat the egg yolks until thick and lemon colored. Slowly add cheese mixture to the yolks, stirring constantly. Beat the egg whites until stiff and fold cheese mixture into them. Pour into an ungreased 2-quart casserole. Bake in a slow oven (300°) for an hour.
Drain fruit well and arrange in a 8 x 12 x 2-inch pan or baking dish. Blend sugar, cornstarch, margarine and curry powder together. Pour over fruit. Bake in preheated oven for 1 hour. Serves 8 to 10.
Preheat oven to 450°. Mix dry ingredients together. Add eggs, oil and buttermilk, stirring until well mixed. Spoon into greased muffin pans and bake for 12 to 15 minutes. Makes 12 muffins.
Form meatballs and fry until done. Drain off fat. Mix soup and water together to gravy consistency. Pour over meatballs and simmer 10 to 15 minutes. Serve over cooked rice.
Mix first 12 ingredients; pour into buttered casserole dish. Sprinkle cheese on top. Bake, uncovered, at 350° for 1 hour.
In 1-quart casserole blend brown sugar, cornstarch, ginger, garlic powder, water, soy sauce and pineapple juice. Cut each sausage into thirds. Stir into casserole with pineapple chunks. Microwave at High 3 to 7 minutes or until sauce is thickened, stirring 2 or 3 times. Skewer on toothpicks before serving.
Heat oven to 375°. Unroll dough into 1 long sheet. Seal crosswise center perforations. Separate dough into 8 long strips (2 cornbread twists each). Wrap each strip around a wiener. Place on ungreased cookie sheet with ends of dough tucked under wieners. Brush each with margarine; sprinkle with cheese. Bake at 375° for 12 to 16 minutes, or until light brown. Remove from cookie sheet. Serve immediately.
Cook broccoli according to package directions; drain thoroughly. Spread broccoli evenly over bottom of a buttered 9-inch square baking dish. Evenly distribute chicken over broccoli. In a small bowl, blend together soup and mayonnaise; spread over chicken. Sprinkle cheese evenly over soup mixture.
Combine all ingredients with a wire whisk. Put in a covered container and refrigerate for several days. This mixture will keep indefinitely and actually improves with age.
Thaw potatoes before mixing. Mix soup, milk, sour cream, salt, onions, and 1/4 cup oleo. Then stir in potatoes. Pour into greased 9x13-inch pan. Top with 2 cups shredded cheddar cheese. Crumble corn flakes, enough to cover the top. Then drizzle 1/4 cup of melted oleo over top.
Combine cake mix and sugar. Add nectar and oil. Beat for 2 or 3 minutes. Add eggs, one at a time, beating well after each. Pour into greased and floured tube pan. Bake at 325° for 1 hour or until done. Cool right side up for 15 minutes, then remove from pan. May be sprinkled with powdered sugar or pour over warm cake 1 cup powdered sugar and lemon juice. Let it drizzle down sides.
Cook pasta twist as directed; drain. Separate into two casserole dishes. In one, mix salt, pepper, oregano and pasta. Sprinkle cheese on top and dot with butter. In the other dish, mix spaghetti sauce and pasta. Salt and pepper to taste. Dot with margarine. Bake both at 350° for about 5 minutes until the cheese melts. Yields 6 to 8 servings.
Drain liquid from potatoes; set aside. Empty potatoes in medium size mixing bowl. In separate bowl, add brown sugar and maple syrup. Mix with mixer until creamy. Add nuts and 1/2 cup of potato liquid. Put potatoes in greased pan and pour liquid over them. Bake at 350° about 45 minutes until knife comes out clean from center.
With an electric knife, cut away brown edge of white bread and roll with rolling pin. Roll up and cut off in wheels. Chop peppers very fine. Mix with remaining ingredients. Spread.
Boil potatoes with salt until tender. Drain and sprinkle with celery seed while hot. Let cool. Combine rest of ingredients except parsley and eggs; mix well. Garnish with parsley and sliced hard-boiled eggs, if desired.
Chop cabbage into medium pieces; spread on bottom of 13 x 9 x 2-inch baking dish. Brown meat; stir in onion, rice, salt and pepper and pour over cabbage. In small saucepan, heat tomato soup and water to boiling and pour over all ingredients; sprinkle with cheese and cover with foil. Bake at 350° for 1 1/2 hours or until cabbage is soft. Serves 4.
Bring to a boil the 2 sticks butter, cocoa, water and sugar. Pour over the remaining ingredients. Bake in a large cookie sheet pan with edge on it. Bake at 350° for 30 minutes.