HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger with onion. Drain. Mix with remaining ingredients in crock-pot until the cheese is melted, stirring occasionally. Serve with tortilla chips.
Mix first 3 ingredients. Sift together flour, soda and baking powder. Mix both groups together. Stir in 1/2 cup chopped nuts. Roll into 2 rolls. Store in refrigerator overnight. Slice and bake for 8 to 10 minutes at 350°.
Sift together dry ingredients. Combine egg yolks and milk. Pour into dry ingredients and stir well. Stir in butter and apples. Fold in egg whites. Let batter stand a few minutes, then bake on hot griddle.
Mix all ingredients. Place in ice cream freezer and churn until firm. Makes 1/2 gallon.
Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly.
Combine all ingredients, except potato chips. Stir well. Spoon chicken mixture into a greased 1 1/2-quart casserole. Top with chips. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Mix all ingredients. Bake in greased muffin tins at 400° for 12 minutes. Makes 6 dozen. Mixture may be placed in tightly closed container and kept in refrigerator for up to 6 weeks.
Let cream cheese thaw to room temperature. Mix with the marshmallow cream with a mixer. Refrigerate until ready to use. Dip fruit and eat.
Dip breasts in flour, salt and pepper. Brown in frying pan. Put in baking dish. Mix soup, wine and cheese and pour over chicken. Top with almonds. Cover with foil and bake slowly in a 350° oven for about 1 hour.
Cook the bacon and onions together; add beef that has been drained. Combine the entire recipe in large casserole baking dish; mix thoroughly. Bake at 300° for 1 1/2 hours.
In a large saucepan, bring butter and water to a boil. Remove from the heat. Stir in flour, sugar, eggs, sour cream, vanilla, salt and baking soda until smooth. Pour into a greased 15 x 10-inch baking pan. Bake at 375° for 20 to 22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Mix sugar, flour and cocoa. Add mix. Beat eggs and add to mixture. Melt margarine and add to mixture. Stir in vanilla and coconut. Pour mixture into shells and sprinkle chopped pecans on top. Bake at 325° for 60 minutes. Pies freeze really well.
In a bowl, combine soup, 2/3 cup cheese, milk, chile peppers and green onion. Put 1/2 cup chips in bottom of 1 1/2-quart casserole. Top with 1/2 of the chicken cubes. Top with 1/2 of the soup mix. Repeat layers (chips, chicken and soup). Sprinkle top with remaining Cheddar cheese. Bake at 350° for 20 to 25 minutes. Garnish edges with tomatoes, black olives and tortilla chips, if desired.
Dissolve yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast. Mix well. Add flour and blend thoroughly. Cover. Rise in warm place until doubled in size (1 hour). Punch dough down. Mold into greased 8-inch round 1 1/2 to 2-quart casserole. Let rise 30 to 40 minutes more. Bake at 350° about 40 to 50 minutes.
Heat oven to 325°. Layer ingredients in order listed in ungreased pan (13 x 9 x 2-inch). Bake for 55 to 60 minutes. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with whipped cream or ice cream.
Blend sugar and oil; cream in eggs. Add dry ingredients, then oatmeal. Mix thoroughly; fold in chocolate chips and raisins. The batter will be thick. Add a small amount of milk. Bake in a 350° oven for 10 minutes.
Melt butter, salt and pepper. Add potatoes. Cover with foil and bake for 1/2 hour. Then put on cheese (can add Cheddar cheese also). Then bake, without foil, for 20 minutes. Then add peppers, pimento and parsley and heat for a few more minutes.
Melt margarine and stir in flour. Add chicken broth and cook on low heat until thick. Add remaining ingredients and heat to boiling. Pour in casserole. Top with biscuits. Bake at 450° until biscuits are golden brown, about 12 minutes.
Soften margarine to room temperature. Mix margarine, sugar, flour and nuts until dough holds its shape. Form into small balls and shape into fingers or crescents.
Lightly brown coconut in butter. Stir often. Save 2 tablespoons for garnish. Press remaining coconut over the bottom and sides of greased 8-inch pie pan. Cool.
Preheat oven to 375°. Combine cracker crumbs and margarine and press into 13 x 9-inch pan. Bake 8 minutes. Reduce oven to 350°.
In large bowl, combine salmon, onion, celery, eggs, milk, 1/2 teaspoon salt, dill and pepper. Mix well. Place half of potatoes in greased 1 1/2-quart baking dish. Sprinkle with 1/2 teaspoon salt. Spread half of salmon mixture over potatoes. Repeat with remaining potatoes, salt and salmon.
Mix ingredients together. Pat into 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes (not a minute longer). Cool thoroughly.
Mix first 8 ingredients together and bake in 350° oven for 1 hour. While hot, break into pieces. Add salt and pepper and poultry seasoning. Mix with chicken broth. Bake again for 1 hour. Bread can be baked the night before.
Mix all ingredients together and form into small balls, slightly smaller than a ping-pong ball. Bake for 20 to 30 minutes at 300°. Do not overbake. Makes about 75.
Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving drippings in skillet. Cook potatoes in drippings 10 minutes or until browned; turn frequently. Drain. Place potatoes in serving dish; sprinkle with salt, pepper and crumbled bacon.
Melt cream cheese, milk and Worcestershire sauce. Drain clams, shrimp or crab; add chives. Heat and mix together. Serve with vegetables.
Dissolve jello in boiling water. Add tomatoes. Mix in blender. Stir in Tabasco sauce. Pour into mold. Refrigerate. Serves 12. Extremely low in calories.
Wash the zucchini thoroughly. Do not peel, but slice it wafer-thin. Prepare the other vegetables and one hour or so before serving, toss them all together. When ready to serve, toss again with olive oil and wine vinegar to taste. Serves 6 to 8.
Cook hamburger and onion until done. Drain off fat and add rest of ingredients. Mix and bake 1 hour at 350°. Makes 4 to 6 servings.
Brown the hamburger, onion and pepper together. Add remaining ingredients. Simmer 20 minutes. Thicken with flour, if needed.
Bake pie shell at 375° for 5 minutes. Sprinkle bacon into pie shell. Top with cheese. Combine eggs, half and half, nutmeg, salt and pepper in bowl; mix well. Pour over cheese. Dot with margarine. Bake at 375° for 45 minutes. Yield: 8 servings.
Preheat oven to 425°. In a large bowl, dissolve yeast in water. Add oil, salt and sugar and mix well. Gradually add flour, a little at a time, mixing thoroughly. Knead dough about 5 minutes or until smooth. Set aside to rise; do not play with dough. Grease pizza pan well. Shape dough. Spread sauce over dough. Add cheese and other toppings. Bake on bottom rack 15 minutes (check after 12).
Wash, peel and grate beets coarsely. Place all ingredients in large soup kettle. Bring to boil and reduce to simmer until beets are tender. Remove from heat, cover and chill. Serve cold with scoop of sour cream in the middle of soup bowl. Wonderful on hot summer night!
Cut cheese and butter into flour. Quickly stir in water and shape into a ball. Chill overnight. Roll dough very thin and cut with biscuit cutter into 5-inch circles. Fill half with jalapeno jelly. Fold over and crimp edges with fork. Bake at 375° for 8 to 10 minutes.
In saucepan melt butter over medium heat. Add onion and saute until translucent (about 5 minutes). In blender puree tomatoes until smooth. Add pureed tomatoes, basil, salt and pepper to saucepan. Reduce heat to low; simmer 10 minutes. Whisk in cream. Simmer 5 minutes more. Meanwhile, cook tortellini according to package directions. Transfer to a warm serving bowl. Add sauce, toss well. Sprinkle with Parmesan cheese. Makes 4 servings, 560 calories each.
Mix together with electric mixer sour cream, cream cheese and seasoning. Spread on tray. Sprinkle with green onion, then shredded lettuce, chopped tomato and finally shredded Cheddar cheese. Serve with large tortilla chips.
Mix cornmeal and sugar in large bowl. Add milk, eggs and margarine, chopped into pieces. Add coconut last. Pour into shell. Bake at 325° for about 45 minutes, or until golden brown and knife stuck in middle of pie comes out clean.
Rinse scallops; drain on paper towels. Season with pepper. Preheat broiler. Cut each bacon slice in half crosswise. Wrap each scallop in a piece of bacon. Place on a broiling pan; broil about 6 inches from heat, turning 10 to 12 minutes, until bacon is crisp and scallops are opaque throughout. Remove from broiler; drain on paper towels. Serve. Yields 4.
Brown hamburger. Pour off grease. Add onions and peppers to hamburger. Next add all tomato paste and tomato sauce. Add all other ingredients. Cook slowly, at least 1 hour for flavors to blend.
Brown the beef in a large skillet. Drain and place in a slow cooker. Saute chopped onions in a small amount of shortening. Stir in chili powder and cook a minute longer. Add remaining ingredients to the beef mixture. Cook 8 to 10 hours on low setting or 1 1/2 hours on high and then 5 hours on low.
Bake brownie mix by directions in 13 x 9-inch pan. Prick top of warm brownies with fork; drizzle with Kahlua. Let cool and crumble. Prepare pudding mix by directions, omitting chilling. Place 1/3 of crumbled brownies in 3-inch trifle dish. Top with 1/2 pudding, whipped topping and crushed candy bars. Repeat layers twice, ending with crushed candy bars. Chill 8 hours.
Heat oven to 425°. Grease muffin cups and heat for 2 to 3 minutes in oven. Combine all ingredients and fill muffin cups 2/3 full. Bake in hot oven for 20 to 25 minutes until golden brown. Yields 12 muffins.
Melt margarine and combine with stuffing and broth. Place half of this mixture in a 9-inch square pan and save the other half for the top. Place chicken over stuffing. Mix soup and sour cream and pour over chicken. Top with remaining stuffing mixture. Bake at 350° for 20 minutes. Serves 6.
Fix Jell-O (with less water) and stir in cranberries. Chill until firm. (Could use 8 x 12-inch flat dish.) Add crushed pineapple to cream cheese (juice also). Cream well. Spread over Jell-O. Sprinkle with chopped pecans.
Put juices in a ring jello mold. When partially set, add cherries and orange slices so they will show when frozen firmly. Overnight is best. Put ring (unmolded) in a punch bowl. Pour the ginger ale in the bowl.
Put stewed tomatoes, green pepper and Mozzarella cheese in a bowl and mix together. Put about a tablespoon (or more) on each steak, then roll steak. In another bowl mix Italian bread crumbs, Romano and Parmesan cheese and garlic powder. Dip and roll steak in this mixture. You might need toothpicks to hold together. Cook on grill in foil until steak is done. You can pound steak to make it thin or have it sliced very thin. Serves 6.
Brown chicken on both sides in oil over medium heat. Remove chicken and add garlic in the skillet. Saute for a minute. Combine broth, soy sauce, brown sugar and crushed red pepper. Place chicken in skillet and pour sauce over it. Cover tightly and simmer over low heat for 20 minutes. Remove chicken to serving platter. Stir in cornstarch dissolved in water. Stir and cook until thickened. Pour over chicken.
Combine all ingredients except bacon. Use casserole dish. Put bacon strips on top. Bake for 1 hour at 350°.
Heat oven to 400°. Combine cherry and peach filling in 13 x 9-inch baking pan. Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in margarine, then in sugar-cinnamon. Arrange on top of filling. Bake 18 to 20 minutes, until golden brown. Serve warm. Bake time: 20 minutes.
Fry bacon; remove from skillet, leaving the drippings. Crumble bacon and return to skillet. Add corn, water, pimentos and jalapenos. Salt and pepper to taste. Cook away water and stir-fry briefly.
Brown ground beef and drain. Add chili and stir until heated. Put into 9 x 13-inch pan and cover with sour cream. Lay cheese slices on top. Crush Doritos and sprinkle on top. Bake at 300° for 15 minutes or until cheese melts. Serve with taco sauce, if desired.
Cook milk, sugars and butter about 15 minutes. Add morsels, vanilla, marshmallow cream and nuts. Pour into lightly greased pan.
Dissolve Jell-O in boiling water and allow to jell slightly. Cream the cream cheese and sugar together. Add lemon juice. Whip together Jell-O and cream cheese mixture. Fold in Cool Whip. Pour into crusts. Fruit may be added for topping.
Drain pickles and slice; put into large glass container or crock (punch bowl can be used). Add sugar, garlic, vinegar and pepper and mix together. Fold the cheese cloth 3 or 4 times to make it dense enough to hold the pickling spices, celery seed and mustard seed. Fold up the spices in the cheese cloth to make a small bundle; tie ends with cord. Bury bundle of spices in middle of pickles. Sprinkle turmeric over top. Loosely cover container with plastic wrap. Daily for the next 5 days, remove bundle, stir, replace bundle and cover. Fill jars with tight lids. No need to refrigerate.
Preheat oven to 350°. Sprinkle salt and pepper on chops and then brown on both sides in a 10-inch skillet over medium heat. Drain off drippings. Pour around chops a mixture of 1 can cream of mushroom soup, evaporated milk and water. Bake 45 minutes or until done. Stir gravy.
Mix well in a large bowl. Divide into three aluminum pie pans. Bake at 325° for 40 to 45 minutes. If pie gets too brown before done, cover with foil. Pies freeze well after cooked.
Combine all ingredients in a 2-quart casserole sprayed with nonstick cooking spray. Add additional water or chicken broth as desired for consistency. Bake in preheated 350° oven for 30 to 35 minutes or until bubbly. Garnish with cranberry sauce. Makes 6 servings.
In large bowl, with fork, mix flour, sugar, baking powder and salt. With pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Stir in walnuts.
Cook broccoli according to directions on package; drain. Add soup, mayonnaise and chopped peanuts. Mix well. Add eggs and onion. Mix well. Melt margarine and pour over bread crumbs. Pour broccoli mixture into greased pan. Sprinkle with grated cheese and top with buttered bread crumbs. Bake at 350° for 30 minutes.
Add 4 to 5 pounds of thinly sliced roast beef (or venison) to other ingredients. Simmer 1 hour or all day on low in crock-pot.
Cream shortening, sugars, eggs and vanilla; set aside. Combine salt, soda, baking powder, nutmeg, cinnamon, ginger and flour. Add flour mixture to shortening mixture. Begin adding buttermilk as the flour/shortening mixture gets dry. Your dough will be sticky. Cover and refrigerate overnight. Roll out dough onto a floured surface. Cut out cookies about 1/4-inch thick. Bake in a preheated 400° oven for about 10 to 12 minutes. Cool cookies, then frost with your favorite frosting.
Cut potatoes into four wedges; chop onion. Spread both out in 9 x 12-inch pan. Add oil, cheese and seasoning salt. Mix together by hand until potatoes are thoroughly coated. Bake at 400° for about 45 minutes or until potatoes are tender on inside, crisp on outside. Good dipped in sour cream.
Partially freeze steak; slice into thin slices across the grain. Marinate steak strips in teriyaki sauce, 1 tablespoon oil and cornstarch for 30 minutes. Heat remaining oil. Stir-fry peppers and onions for 3 minutes. Remove. Stir-fry beef (1/2 time for 2 to 3 minutes). Drain. Return all ingredients. Cook until hot. Serves 4.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with cocoa, salt and baking powder. Add flour mixture, alternating with milk, to creamed mixture. Add vanilla and blend well.
Grease 9x13 inch cake pan. Add both cans of fruit filling. Pour dry cake mix over fruit. Then pour the melter butter over the top of the dry cake mix. Spread chopped nuts over top. Bake at 325° for one hour. Good served warm with ice cream or cool whip.
Heat pan; add oil and garlic. When garlic turns brown, remove. Add beef, cut in small thin pieces, and fry a few minutes. Season with salt and pepper. Add soup stock and continue to cook a few seconds. Add mixture of cornstarch, soy sauce and water. Cook until thickens, stirring slowly. Add green peppers and ginger. Heat thoroughly and serve hot with rice. Serves 4 to 6.
In skillet in margarine, cook chicken until brown, then remove chicken from skillet. In addition, add a tablespoon of margarine; cook mushrooms, onions and garlic powder until tender and liquid is evaporated. Stir often. Add soup, milk and pepper and heat until boiling. Return chicken to skillet. Cover and cook over low heat for 5 minutes or until chicken is no longer pink. Stir often. Serve with noodles or rice.
Brown hamburger with chopped celery, onion and green pepper. Drain well. Place all ingredients in large crock-pot or Dutch oven. Simmer on low for several hours. Enjoy!
Cut sausage into 1-inch pieces. Drain and chop tomatoes. Brown sausage in heavy skillet over low heat until cooked. Add onion. Cook until soft (if necessary, add a bit of oil). Add everything else except cheese. Stir-fry gently for 5 minutes (no longer). Serve with cheese.
In a large bowl, combine all ingredients. Form into balls of desired size and place in casserole dish. Cover with 3 to 4 cups of cream gravy and bake in 350° oven for 40 minutes.
Mix milk and pudding, stirring until thickened. Add remaining ingredients. Microwave on High, 8 to 10 minutes, stirring 3 times.
Mix oil, chocolate and sugar. Blend in eggs, one at a time; mix well. Add vanilla. Combine dry ingredients and add to chocolate mixture. Chill several hours or overnight. Drop teaspoon of dough into powdered sugar and form into a ball. Place 2-inches apart on greased cookie sheets. Bake 10 to 12 minutes in 350° oven or until almost no imprint remains when touched lightly in the center.
Heat oven to 350°. Slice onion and peppers. Add garlic. Drain tomatoes; cook beef in a large skillet until brown. Remove with slotted spoon. Add onion and peppers; cook until soft, about 15 minutes. Remove with slotted spoon and return meat to pan. Add tomatoes, vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Have lamb cut in 2-inch cubes; and the excess fat trimmed off. Roll each piece of lamb in seasoned flour; place in hot oil; add sliced onion. Brown lamb well on all sides. Pour off oil; add boiling water, cover and simmer slowly 1 1/2 hours. Add vegetables and marjoram; cook until carrots are tender. Remove to casserole or baking dish. Pour thickened gravy over meat and vegetables. Cover with canned biscuits and bake until biscuits are done.
Brown meat, then add mushroom soup. Heat and stir soup through. Layer in bottom of lasagna pan: chips, hamburger mixture, enchilada sauce (a little less than 1 can) and slices of cheese. Repeat again, ending with crushed chips and sauce. Heat in oven at 325° for 30 minutes or until mixture bubbles.
Stir together the flour, baking powder, cinnamon, soda and 1 teaspoon salt. Combine eggs, pumpkin, sugar and oil; beat until combined. Add dry ingredients; beat until well combined. Spread batter in an ungreased 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 25 to 30 minutes. Cool. Frost with Cream Cheese Frosting; cut into bars. Makes 36.
Pour milk into blender. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. Serve at once. (Mixture thickens as it stands. Thin with additional milk, if desired.)
Place bread cubes in lightly greased 2-quart casserole. In large bowl, beat together the eggs, yolks, sugar, vanilla, orange peel and cinnamon. Pour over bread cubes. Stir in remaining ingredients. Bake in preheated 350° oven until knife inserted near center comes out clean, 50 to 60 minutes. Serve with cream or milk, if desired. Makes 8 servings.
Preheat oven to 325°. Cook macaroni in boiling salted water according to package directions until barely tender. Drain well. Return to saucepan. Add sour cream, cheese and milk. Mix well. Put into small greased baking dish; sprinkle on paprika. Bake at 325° for about 25 minutes. Serves 2.
Combine all in a bowl. Dress with a good vinaigrette and toss. Nice to be served on a bed of greens.
Cook garlic and anchovies in olive oil for 15 minutes (until anchovies have dissolved). Transfer to an electric frypan/skillet and add butter. Chop up a selection of vegetables such as Chinese cabbage, mushrooms, celery, cauliflower, green and red peppers, broccoli, artichoke hearts, etc., and set out in bowls. You can also have a selection of chopped, bite size meats such as beef, pork or chicken. Place your choice of vegetable or meat in the fondue to cook. Serve on French bread slices.
Cover wheat with boiling water. Let sit for 2 hours (quickie: boil the wheat) until all the water is absorbed. Mix all ingredients. Refrigerate about 1 hour.
Dissolve yeast in warm water. Mix all ingredients and store in refrigerator until ready to use. Take out as many as you need. Keep the rest of dough refrigerated.
In a blender pour 1 cup vegetable oil. Add zucchini and blend. Add vanilla and eggs, again blend.
Mix first (6) ingredients well with spoon, pour into greased, floured pan. Bake 30 minutes at 350°.
Cook rice according to directions. Mix everything except cheese and put into a 3-quart casserole. Bake for 30 minutes in 350°. Top with grated cheese and put back in oven to melt.
Rinse mushrooms and pat dry; remove stems. Chop stems and combine with garlic. Add this to sausage cooked until browned. Drain off extra grease. Stir in shredded cheese, mixing until cheese begins to melt. Spoon mixture into mushroom caps that have been spooned out (remove black part from inside). Place in pan and bake 20 minutes at 350°.
Cut each roll in half; dip in butter and roll in cheese. Arrange rolls in a lightly greased 10-inch tube pan. Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk. Bake at 325° for 25 to 30 minutes or until golden brown. Remove from pan and cool on a wire rack.
In half an inch of oil or bacon fat, saute onions, peppers and garlic until soft. In another pan, brown ground beef. Drain the fat from the beef and add the beef to the onion and pepper (or add the onion and pepper to the beef).
Combine beef, bread crumbs, egg and 2 tablespoons Prime Choice. Mix and shape into 1-inch meatballs. Brown in oil in skillet. Drain fat from skillet. Combine 1/3 cup Prime Choice, brown sugar and butter with meatballs in skillet. Simmer, covered, for 15 minutes or until done. Makes about 2 dozen meatballs.
Let ice cream set out for a few minutes. Add Cool Whip and Butterfingers (that have been crumbed). Mix together and add to crust and put in freezer.
Saute onion and bell pepper in hot oil in large skillet over medium heat for 5 minutes, or until tender. Stir in chicken and next 7 ingredients. Remove from heat.
Cook spinach as directed; drain and reserve liquid. Melt butter over low heat; add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft. Add spinach liquid and milk slowly, stirring constantly, to avoid lumps. Cook until thickened and smooth. Add seasonings and cheese which has been cut in small pieces. Stir until cheese melts. Combine with cooked spinach. Drain artichoke hearts and cut in quarters. Scatter hearts over bottom of 8 x 8-inch buttered pan. Pour spinach mixture over top. Refrigerate overnight.
Preheat oven to 350°. In a bowl beat eggs just enough to blend evenly. Stir in sugar and salt. Slowly, beating with a fork, add the scaleded milk and vanilla. Stir in coconut. Pour into buttered custard cups. Set cups in a shallow baking pan; pour 1 inch of water into the baking pan. Bake for 45 minutes or when a knife inserted in custard comes out clean. Custard will be firm when it cools.
Melt butter in pan. Mix sugar, flour and milk and add to margarine in pan. Add peaches and bake at 375° for about 45 minutes.