HumbleIntelligence/food-ner-1-Million huggingface dataset:
With 3-inch biscuit or doughnut cutter, cut one round from each slice of bread. Set rounds aside. Tear remaining bread scraps into 1-inch pieces; spread evenly in a 9 x 9 x 2-inch baking pan. Sprinkle the Cheddar cheese evenly over the bread. Then layer the asparagus over the cheese. Combine the cooked ham and chopped onions and layer this mixture over the asparagus. Arrange the bread rounds on the top.
Cut broccoli and cauliflower into small flowerets. Add celery, radishes, onion, salt and pepper into a bowl.
Grate cheeses and add chilies in a bowl. Beat egg whites until stiff. Mix together remaining ingredients and fold into egg whites. Pour over cheese mixture; mix with a fork. Pour into a greased round casserole dish. Bake at 350° for 45 minutes to 1 hour. Serves 8.
Mix 2 cups Mozzarella (reserve 1 cup for topping), cottage cheese and Parmesan cheese in a bowl; set aside. Add 1/2 to 3/4 cup spaghetti sauce to meat mixture in bottom of crock-pot. Add a layer of noodles, broken to fit without overlapping. Continue layering 1/3 of sauce, 1/3 pepperoni and 1/3 of the cheese mixture. Repeat with noodles, sauce, pepperoni and cheese mixture until you use it all. Pour water around edges of crock-pot. Top with cheese. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours.
Brown sausage and onion. Mix all ingredients together. Put in casserole. Sprinkle crushed potato chips on top. Bake at 350° for 1 hour.
Mix oil and vinegar, sugar, pepper and soup seasoning packet (from Ramen noodles) and refrigerate.
In a large saucepan, combine water, wild rice mix and salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until rice is tender. Stir in frozen mixed vegetables during the last 5 minutes of cooking.
Combine and mix first 4 ingredients until well blended. Add the last 3 ingredients; mix well, then place in the pie crust. Bake at 450° for 15 minutes and then at 350° for 30 minutes.
Cook onions in salted water in saucepan until partially tender; drain. Place in casserole. Top with soup, cornflakes and margarine. Bake at 350° for 20 minutes. Yield: 8 servings.
Combine all ingredients except salt and pineapple. Chill several hours. Serve salad on a bed of lettuce. Sprinkle with seasoned salt. Top with pineapple tidbits.
Sift flour and salt into a bowl. Add milk, oil and egg. Beat until smooth. Separate onion into rings. Dip each ring into batter. Fry 2 to 3 minutes in heated oil (375°). Drain; sprinkle with salt. Makes 4 to 6 servings.
In a large skillet, cook ground beef, onion and bell pepper. Drain and discard grease. Combine cooked macaroni, tomatoes and 1/2 of the grated cheese with the ground beef mixture. Transfer to baking dish. Sprinkle remaining cheese on top and bake in 325° oven for 30 minutes.
Combine first 6 ingredients and cook 10 minutes. Cool completely. Cool hard-boiled eggs completely or eggs will be tough. Place all in gallon glass jar. Refrigerate overnight before using.
In large skillet, heat butter and oil. Fry the garlic, red pepper and paprika about 1 minute, stirring constantly. Add the shrimp and cook over medium heat until they turn pink. Stir constantly about 3 minutes. Stir in parsley, lemon juice and salt. Serve immediately. Serve with bread for dipping.
Heat oven to 350°. Melt margarine in a 13 x 9-inch glass pan. Mix flour, sugar, baking powder, salt and milk. Pour batter over melted margarine. Pour sweetened fruit and juice on top. Bake 30 to 45 minutes until brown and crisp on top. Serve warm with ice cream.
Put Kool Aid in container and mix as directions. Add pineapple juice and and sugar. Chill until ready to use. 4 Makes 2 gallons.
Separate eggs and beat egg yolks. Add sugar to yolks and beat until smooth. Combine flour, cornstarch and cocoa. Stir a little of the milk into flour, cornstarch and cocoa mixture to make a smooth paste. Scald remaining milk and stir a little of it into each of the mixtures. Slowly combine egg mixture and cocoa mixture together with scalded milk. Cook and stir until thickened. Add vanilla. Pour into baked pie shell and cover with meringue. Bake at 300° for 15 to 20 minutes.
Clean cabbage and wilt in warm water. Mix all ingredients, except some of the sauce. Roll mixture into cabbage leaf tightly. Put in a pan. Pour remaining tomato sauce. Cover with foil. Bake for about 1 hour at 350°.
Boil cabbage until tender and drain. Meanwhile, saute onion in butter and mix with cabbage. Add cheese, bread crumbs, celery seed, milk, salt and pepper. Bake in 1 1/2-quart dish at 350° for about 15 minutes, until cheese is melted. Serves 6.
Melt butter in a medium skillet over low heat. Add onion, garlic and parsley. Saute until golden, about 10 minutes. Add shrimp and stir until pink. Remove shrimp and place in ovenproof dish. Cover and keep warm. Add wine and lemon juice to skillet. Simmer about 2 to 3 minutes. Season to taste with salt and pepper. Pour over shrimp. Serve over rice. Serves 4.
Mix together all ingredients except bread crumbs and margarine. Put into Mother's "Yeast-Riz" Crust (recipe follows). Blend bread crumbs and margarine. Sprinkle over the chicken mixture in crust.
Mix together in pan on stove or in crock-pot. Stir until cheese has melted. Keep warm and serve with tortilla chips.
Brown ground chuck, onion and green pepper. Add mushrooms. When browned well, drain. Add Spanish rice, barbecue sauce, Worcestershire sauce and garlic powder. Stir and, when heated, serve. Makes 4 portions.
Combine broccoli and onion; cook according to package directions. Drain and add remaining ingredients, stirring well. Pour into greased 2-quart shallow casserole dish. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Disjoint wings; save tips for broth. (Cover with water and boil for 1 hour.) Roll rest of wing pieces in cornstarch, then in 2 beaten eggs. Brown in oil. Place in single layer in baking pan. Pour sauce over and bake at 375° for 1 hour; turn and cover the last 30 minutes.
Beat softened cream cheese and Cheddar cheese. Blend in onion, Worcestershire sauce and garlic powder. Beat on medium speed until fluffy. Add celery, bell pepper and pimentos and mix well. Cover and chill 3 to 4 hours. Shape into ball and roll in chopped pecans. Wrap and refrigerate until ready to use.
Sift flour, baking powder and salt together. Cream the shortening and sugar. Add eggs. Beat well. Add flour mixture to sugar mixture alternately with bananas. Add vanilla and nuts. Bake at 325° for 30 minutes. Frost with powdered sugar frosting while warm. Cut when cool.
Recipe can be prepared a day ahead for better taste. Spray baking dish with nonstick spray or lightly grease with fat.
Mix all the ingredients and put in nonstick muffin pans. Bake at 350° for 35 minutes.
Soak bread in milk. Crumble into ground beef and mix well with egg, salt, pepper and onion. Form small balls. Roll balls in flour and then simmer in broth and bouillon for an hour or longer. You might use an electric frypan at 200°. These freeze well.
Mix all ingredients together with meat and onion. Bake in 13 x 9-inch baking pan. Bake at 350° for 1 hour.
Brown hamburger and onion. Add peas. Put in greased casserole pan. Spread mushroom soup on top, then cream of Cheddar cheese soup over top. Cover with Tater Tots. Bake at 350° for 30 to 40 minutes.
Combine first 8 ingredients in a small bowl. Arrange fillets on sheet pan or sizzle platter that has been coated with cooking spray. Pour catsup mixture over fillets; cover and marinate in refrigerator 30 minutes, turning once. Remove fillets from marinade, reserving the marinade. Bring marinade to a boil in a small saucepan for 2 minutes. Place fillets on rack of broiler pan that has been coated with cooking spray. Broil 6 inches from heat 10 minutes or until fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer to a serving platter. Contains 156 calories. Yields 6 servings.
Combine sugar, cornstarch and salt in saucepan. Stir in pineapple and juice. Cook, stirring constantly, until mixture thickens and bubbles. Add butter, lemon juice and beets. Cook over medium heat about 5 minutes.
Beat cake mix, eggs, pudding and oil together. Then add fruit and nuts. Bake in a greased Bundt pan at 350° from 40 to 60 minutes.
Select the flavored yogurt that would go best with your fruit combination. Strawberry and banana use strawberry yogurt, pineapple (crushed) and coconut use pina colada, mandarin orange slices with lemon yogurt. Mix ingredients together; pour into pie shells and refrigerate 2 hours. Serve.
Mix ingredients together and form into balls. Place on a jelly roll pan about 1/2-inch apart. Bake at 350° for 15 to 20 minutes. Makes 36 meatballs.
In a large bowl, combine yogurt and Cool Whip until well blended. Pour into center of pie and smooth out to edges. Cover with plastic wrap well. Refrigerate overnight. Defrost frozen strawberries and put on top just before serving.
Bake sesame seed and almonds for 10 minutes. Boil chicken breasts with ginger and enough water to cover until done. Take out of water and let cool completely. String chicken. Chop lettuce and onions; mix well. Add chicken, chow mein noodles, sesame seed and almonds.
Unroll crescent rolls and place in bottom of an ungreased 15 x 10 x 1-inch jellyroll pan, pinching edges together to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes and cool completely.
Cut or break the cauliflower and broccoli into bite sizes. Mix dressing until smooth, then mix with the vegetables. Refrigerate. Make at least 24 hours before serving.
Spread bean dip in a 9x13 inch dish. Mash avocados with lemon juice in bowl. Stir taco seasoning into sour cream in a small bowl. Layer avocado mixture and sour cream mixture over bean dip. Top with cheese and tomatoes. Sprinkle with green onions and olives. Chill for several hours before serving.
Bring the first 3 ingredients to a boil. Put the jello in the mixture. Chill the milk, then whip it stiff. Mix all the ingredients and pour into the graham cracker crust. Ready to eat after slightly chilled.
Stir with fork. Drop by spoonfuls into stew, etc. Cook covered for about 20 minutes.
Combine corn meal, milk, egg and onion. Mix well. Drop by rounded teaspoonful into deep hot oil (375°) frying only a few at a time until golden brown. Drain on absorbent paper. Makes about 2 dozen hushpuppies.
Combine all ingredients; mix gently, but well. Bake at 300° uncovered for 5 to 6 hours, covering the last hour. Or cook in crock-pot on low overnight.
Cream margarine and cream cheese together. Break eggs and put 2 each in separated cups. Mix the flour and sugar together and measure 2 cups of this mixture. Add 2 cups at a time to cream cheese mixture, plus 2 eggs, until all ingredients are mixed well. Beat one minute after each addition. Add vanilla. Spray pan with Pam. Bake at 325° for 1 hour.
Saute onion and pepper. Mix all together and place in greased casserole. Add cheese cubes to the top. Bake at 350° for 30 minutes.
Heat oil in wok. Add beef and onion. Stir-fry over high heat until beef is done. Drain excess fat. Add chili powder, corn, tomatoes, sugar, oregano and dash of salt and pepper. Bring to a boil. Lower heat and simmer 8 to 10 minutes. Stir in cheese until melted. Spoon over shredded lettuce and top with corn chips.
Mix all together thoroughly. Bake at 350° for 45 to 55 minutes, or until done.
Boil small potato with peeling. Cool and peel. Mash with a fork. Add vanilla. Add powdered sugar until you can knead it like bread. Roll with rolling pin. Spread peanut butter, chill and slice 1/2-inch thick. Spread with cinnamon, English walnuts or candied cherries. These are variations you can use.
Melt chocolate chips and milk together in double boiler. When completely melted and blended, add vanilla and nuts. Spread in an 8 x 8-inch pan and refrigerate.
Preheat oven to 350°. Combine milk, peanut butter, egg and vanilla. Beat until smooth. Add biscuit mix and mix well. Chill 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly brown. You can make Peanut Blossoms from this recipe. Follow directions as directed except do not flatten. Bake as directed. Press a solid milk chocolate candy drop in center immediately after baking.
Cream together Crisco and sugar. Add eggs and beat very well. Add cake flour then vanilla flavoring. Beat very Well! Bake at 325° for 1 hour.
Thaw crabmeat if frozen; combine crabmeat, celery, mayonnaise, onion, green pepper, Worcestershire sauce and salt. Place in a well-greased 2-quart casserole or individual shells. Combine bread crumbs and cheese; sprinkle over top. Bake at 350° for 25 to 30 minutes or until thoroughly heated and lightly browned.
Beat your deer meat, then mix flour, Greek seasoning, garlic salt, pepper and salt. Shake deer meat in the mixture. Have grease real hot. Cook until brown like you want. Drain on paper towel.
Combine dry ingredients in large mixing bowl. Add other ingredients, except water and beat 2 minutes at medium speed. Stir in water. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 40 minutes at 350°. Cool and frost with chocolate frosting.
Heat oil in large skillet. Add shrimp, onion, pepper and ham. Cook and stir until shrimp are pink. Stir in tomatoes, tomato sauce and hot pepper sauce. Bring to boil. Reduce heat to low. Cover and simmer 5 minutes.
Drain potatoes and place in 13 x 9 casserole dish. In saucepan over low heat, combine chicken soup, milk and cheese, stirring until cheese melts. Remove from heat and fold in sour cream, chives and parsley. Pour mixture over potatoes. Bake at 350 degrees for 25 - 30 minutes.
Combine first 4 ingredients, then add pecans (halves or chopped). Pour into pastry shell. Bake at 350° for 50 to 55 minutes. Cool before serving.
Brown meat in olive oil and add finely chopped onions, celery, garlic and green peppers. Cook until onions are soft. Add eggplant, tomatoes and tomato sauce. Add seasonings. Cover and simmer until eggplant is tender. Add bread crumbs to thicken and pour into a shallow baking pan. Top with Swiss cheese slices and bake in a 350° oven until cheese is melted.
Cook macaroni in salt water. In microwave melt butter or margarine. Add flour; stir well until smooth. Add pinch of salt. Add 1/2 cup of milk; microwave a few seconds. Add 2 more cups of milk and sharp Cheddar cheese. Microwave until cheese is melted. Pour over macaroni; sprinkle top with bread crumbs. Bake at 325° for 25 to 30 minutes.
Beat sugar and Crisco together. Add eggs and beat well. Sift flour, salt, soda, baking powder and cinnamon together. Add to egg mixture. Add vanilla and mix well. Beat in bananas and soak until plump. Drain well. Add nuts and raisins to batter. Mix all ingredients with a wooden spoon. Pour into a greased bread pan. Bake at 350° for 1 hour.
Fry onion and margarine. Boil pepperoni 10 minutes and remove excess fat and drain. Add all other ingredients. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine all ingredients and divide into two loaf pans. Bake for 40 minutes.
Make graham crust in large oblong pan. Mix Jell-O with 1 cup hot water. Chill to egg white thickness. Mix cream cheese with sugar. Whip Carnation milk until thick. Mix all together and pour over graham cracker crumb crust. Spread cherry or blueberry pie filling on top (optional).
Mix margarine or butter and sugar in a large bowl until smooth and creamy. Stir in beaten eggs and peanut butter. Mix well. Stir in remaining ingredients and mix well. Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets. Flatten by pressing crisscross with tines of fork. Bake in a 350° oven for 10 to 12 minutes. Cool on baking sheet 2 to 3 minutes before removing with spatula. Makes 5 dozen cookies.
Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake at 350° for 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.
Crush crackers; add margarine. Place 1/2 of mixture into casserole. Spread chicken pieces on top. Mix all other ingredients and pour over chicken. Spread other half of crackers on top. Bake at 350° for 30 minutes. Bake it rather thin; use 9 x 13-inch casserole.
Put one slice onion in bottom of slow cooker. Top with roast and sprinkle with salt and pepper. Arrange remaining onions on roast and add water. Cook on low 8 to 10 hours or until tender. Discard most of juices. Break pork into pieces, removing fat. Pour barbecue sauce over pork and stir. Let heat through, then serve over buns.
Heat oven to 400°. Grease a square baking dish (8 x 8 x 2-inch). Cook and stir ground beef and onion in a 10-inch skillet until beef browns. Drain. Stir in seasoning mix; spoon into plate. Beat Bisquick, milk and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour into plate. Bake until knife inserted in center comes out clean, about 25 minutes. Sprinkle with cheese; bake 2 minutes. Cool 5 minutes. Garnish with lettuce, tomato, olives and sour cream. Makes 6 to 8 servings.
Wash cucumbers and pack in jars. Put one spray of dill on top and 2 cloves of garlic in each jar. Mix vinegar, water and salt. Bring to a boil and pour in jars with cucumbers. Seal and put in hot water bath for 7 minutes. Makes about 8 to 10 quarts. Very good and crisp.
Brown hamburger with finely diced onion, if desired, until all red has disappeared. Place in 9 x 13-inch pan. Add can of mixed vegetables (do not drain) and 1 can of mushroom soup (do not dilute). Cover top with Tater Tots and bake at 350° until nicely browned.
Clean and cut artichokes. Snip pinchers off. Soak in salt water. Rinse and drain. Chop garlic. Place clove in each, around leaves. Mix bread crumbs and cheese. Spread artichoke leaves and spoon mixture into each leaf. Tuck parsley in. Place in Dutch oven, standing up. Pour small amount of olive oil over each. Fill pan with water up to middle 3/4 of bottom row of leaves. Boil slowly 2 to 3 hours. Enjoy!
Soak beans in water overnight. When ready to cook, combine all ingredients, except rice, and fill pot with water. Bring to a boil, then simmer a few hours until soft enough to puree. Puree 1 cup of beans in blender. Stir into pot and mix so beans are slightly soupy. Salt and pepper to taste (never cook beans in salted water!). Serve over fluffy white rice as a main course with French bread and green salad.
Place chicken in baking dish. Bake, covered, for 15 minutes in a 425° oven. Drain. Combine tomatoes, cornstarch and basil. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered. Serve with noodles or spaghetti. Serves 4.
Beat egg with one teaspoon water. Mix pecans to coat with egg and water mixture. Mix sugar, cinnamon, nutmeg and salt. Add pecans to mixture. Stir thoroughly. Spread on large cookie sheet. Bake at 250° for 60 minutes, stirring once.
Mix together all ingredients and top with Pepperidge Farm dry stuffing mix. Top with butter and heat in a microwave to serve.
Combine butter, flour and pecans; mix well. Press in 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely.
Preheat oven to 450°. Thoroughly blend all ingredients and pour into two unbaked pie shells. Bake 20 minutes. Reduce temperature to 350°. Bake 40 minutes longer or until knife inserted comes out clean. Cool completely on rack. Enjoy!
Combine sugar, milk and margarine in a medium saucepan. Bring to a boil. Reduce heat and cook to soft ball stage (about 15 minutes), stirring constantly. Remove from heat. Add vanilla and peanut butter. Quickly pour into a buttered 9-inch square dish. Let cool.
Combine soup and cheese, add milk, mayo and egg. Pour over broccoli. Melt butter and pour over bread crumbs.	Sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.
Dissolve Jell-O in 1/2 cup water. Put in frozen raspberries (break up with fork). Add 1 cup cranberry-orange relish. Chill about 5 to 10 minutes. Add 1 cup lemon-lime soda.
Cut up fruit and nuts. Mix flour and sugar, fruit and nuts. Beat egg whites until they stand in peaks. Add to mixture with vanilla and salt. Mix and chill in refrigerator. Drop by teaspoon or form into small balls on greased cookie sheet. Flatten each cookie. Bake 12 or 15 minutes at 350°.
Grease a 15 x 10-inch jellyroll pan; line with waxed paper. Grease and flour waxed paper; set aside. Beat eggs in a large bowl at high speed until thick; gradually add 1 cup sugar and beat 5 additional minutes. Stir in pumpkin and vanilla. Combine flour, pumpkin pie spice, baking powder and salt. Gradually stir into pumpkin mixture. Spread batter into prepared pan; sprinkle with pecans. Bake at 375° for 12 to 15 minutes.
Mix well. Bake at 300° for 1 hour and 15 minutes.
Cook, seed prunes and	mash. Mix all ingredients and bake in greased and floured 9 x 12-inch pan for 30 minutes at 375°.
Drain Kosher dills; cut into strips and rinse well in clear water; drain. Put back into jars. Mix the rest of ingredients in kettle; boil one minute. Let cool. Pour over dills. Let stand overnight in refrigerator before using. Will get crisper with age.
Mix melted butter, Worcestershire sauce and salt in large bowl. Mix in Chex and nuts. Mix well until pieces are coated. Place in shallow pan and place in oven. Stir every 15 minutes. Bake at 250° for 45 minutes.
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1-quart casserole or souffle dish. Bake at 350° for 20 minutes. Garnish with parsley, if desired. Serve with toast points or Melba rounds. Yields 3 cups.
Melt butter in 4-quart saucepan over low heat. Add onions and saute until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended. Slowly add milk and chicken stock, stirring constantly to prevent lumps. Season with salt and pepper, continuing to stir until soup thickens. Whisk in egg yolk slowly and add cheese. Simmer for another 5 to 10 minutes, stirring to prevent burning. Remove from heat and serve immediately.
Pull husks away from ear, leaving attached at stalk end. Remove silk. Let corn stand in cold water about 15 minutes.
Bring to boil: sugar, milk, syrup, butter and salt. Add dates. Stir until forms firm ball in cool water. Place pan in cold water and beat until thickened. Add nuts and pour out on wet cloth (brown domestic works best). Roll up and let set until firm. Unroll and cut into slices.
Shred meat from chicken breasts into strips. Place 5 tortillas on ungreased baking sheet. Sprinkle each with half of cheese mixture. Top with chicken strips, peppers and onions. Use jalapenos for desired spiciness. Top with additional cheese and top with another tortilla. Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges and serve with sour cream and salsa. Serves 6-8 as appetizer.
Salt and pepper chicken. Lay strip of Sizzlalene on each breast and roll up. In bottom of 9 x 13 Pyrex dish, lay chopped beef down. Mix sour cream and soup and pour over. Cover with foil. Bake at 250° for 4 hours.
In a large plastic pan, cover with cold water and let set overnight the cucumbers and lime. Then wash several times with cold water. Next, combine sugar, salt, pickling spices and white vinegar. Pour over washed cucumber slices and let set for 3 hours. Then bring to a boil for 30 minutes. Put in jars and seal. Makes 9 pints.
Melt margarine in large container. Stir in graham crackers and all other ingredients, except chips and paraffin. Mix well. Roll into balls, put on waxed paper on cookie sheet and freeze for 30 minutes to 1 hour.
Mix together and store or take camping. When you wish to use this mix, take a coffee cup and fill a little over 1/2 full with dry ingredients, then just add hot water and stir.
Dice eggs and add with onion, salt and pimento to chilled green beans. Pour over whipped sour cream to which sugar has been added. Serve at once.
Heat olive oil in a medium size pan. Saute zucchini and yellow squash. Add green pepper, red onion and mushrooms. Saute until tender and add minced garlic, salt, pepper and frozen peas. Steam for 5 minutes. Pour in a little bottled marinara sauce and toss with favorite pasta. Amount of ingredients depends on size of family.