HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place hamburger in bottom of pan. Add other ingredients evenly over hamburger. Place Tater Tots (frozen) on top. Bake at 350° for 1 1/2 hours.
Combine corn and corn muffin mix in a bowl; mix well. Add egg and sugar; mix well. Spoon into greased baking dish. Bake at 325° for 45 minutes. Dot with butter. Bake until top is brown and knife inserted near center comes out clean.
Boil potatoes in water until tender, drain. Add remaining ingredients and cook on medium heat for 45 minutes. Stir often.
Brown ground beef in pan and drain. Chop onions and add to beef. In large saucepan, heat up all canned ingredients. (Use soups undiluted.) Mix everything together, except chips and cheese. Simmer approximately 1 hour.
Combine sugar, butter, vanilla and eggs. Beat on high speed for 5 minutes. Sift flour, salt and baking powder together. Add dry ingredients alternately with milk to butter mixture, beating on low speed until smooth.
Preheat oven to 350°. Brown meat, onion and garlic together in skillet. Spoon off excess fat. Stir in salt, oregano, bread, parsley and 1/4 cup each spaghetti sauce and grated cheese. Cool slightly. Mix in Mozzarella, cheese and egg. Fill hot manicotti with stuffing. Spread 1 cup spaghetti sauce in the bottom of a 12 x 7 ovenproof dish. Arrange manicotti in dish. Pour remaining sauce over the center third of the manicotti. Cover with foil and bake at 350° for 30 minutes. Remove foil. Sprinkle remaining 1/4 cup grated cheese over top and bake, uncovered, for 10 minutes more. Serves 4.
Combine first 4 ingredients with ice cubes; mix well. Garnish with mint sprigs. Makes 6 1/4 cups.
Combine sugar, cornstarch, salt and cinnamon in a large saucepan. Slowly stir in water and bring to a boil, stirring constantly. Add lemon juice, butter and apples.
Saute green onions and then add mushrooms. While sauteing green onions and mushrooms; cook seashells according to directions. Drain and set aside.
In a large skillet, crumble meat. Cook until almost done. Drain. Add onion. Cook until onion is tender. Add water, tomato paste, sauce mix and salt. Stir until blended. Heat to boiling. Reduce heat. Cover and simmer for 20 to 25 minutes.
Place meat between sheets of plastic wrap. Pound out to 8 or 9 inch diameter with mallet, very thin but no holes. Place 1 slice ham and cheese on bottom half, fold over other half. Press edges to seal. Cover with wrap. Pound lightly. Sprinkle cornstarch on wrap. Lightly coat meat on both sides. Over high heat, melt butter. Add chicken pieces. Cook 3 minutes on each side until meat is tender and golden. Do not overcook. Sprinkle with salt and pepper.
Cream shortening and sugars, add beaten eggs and vanilla. Mix well. Sift together flour and baking soda; add to mixture. Mix well. Add oatmeal and nuts. Form dough into 4 rolls. Roll in waxed paper and refrigerate at least 1 hour. Slice and bake on an ungreased cookie sheet for 10 minutes at 350°.
Combine potatoes, clams, celery, onion and salt. Add water and cover. Simmer 10 minutes. Melt butter in saucepan. Remove from heat and mix in flour until completely blended. Add milk and heat until thickened. Add vegetables, liquid and spices. Heat, being careful not to boil.
Mix flour, sugar, shortening and baking powder. Add Sultanas, egg and a little milk. Mix. Roll out on floured board 1-inch thick. Cut out "biscuit style". Brush tops with milk. Bake 12 to 15 minutes at 375° until golden brown.
Melt oleo (and oil if used) in a 9 x 13-inch pan. Combine oleo with other ingredients and return to pan. Bake at 350° for 45 minutes.
Split wieners lengthwise part way. Cut cheese in long strips and put one piece in each wiener. Press together and wrap with bacon or ham, fastening the ends with toothpicks. Roast on grill over hot coals until bacon is crisp and wieners are heated through. Yield: 8 servings.
Sift together flour, baking powder and salt. Cream butter. Add sugar gradually. Cream until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating until blended after each addition. Wrap dough in foil or plastic wrap and chill several hours or overnight.
Combine garlic, seasoned salt, cumin, chili powder, crushed red pepper, vegetable oil, lemon juice and cornstarch. Add beef and marinate for 2 hours. Chop onion and peppers. Stir-fry beef until thoroughly cooked; remove from pan. Stir-fry peppers and onions. Re-add beef to heat up. Place tortilla on plate; cover with damp paper towel. Microwave for 30 to 45 seconds. Serve with sour cream and salsa.
Combine all ingredients except 1/2 of coconut. Mix thoroughly. Shape into balls 1-inch size. Roll in remainder of coconut. Makes about 96 balls. Chill until firm.
In a small bowl, combine mayonnaise, sugar, salt and pepper. Layer salad. Repeat layers twice. Cover and refrigerate.
Dissolve jello in boiling water. Add cold water and lemon juice and chill until thickened. Fold in apples, celery and nuts. Pour in a 9 x 13-inch pan and chill several hours until firm.
Cook and drain spinach. Add cheese, chopped onion and butter to spinach and stir until all melted. Turn into medium bowl and add rest of ingredients. Pour into buttered casserole and top with dots of margarine. Bake at 350° for 25 minutes.
Spread bread cubes in 8-inch round deep pie dish. Sprinkle evenly with brown sugar, nutmeg, salt and then raisins. Measure milk in 1-quart measure cup. Add butter. Microwave at High (10) for 4 minutes, melting butter and milk is warm. Rapidly stir in eggs with fork; mix well. Pour over bread cubes in pie dish. Microwave on Medium-high (7) for 9 to 12 minutes. Center may be slightly soft, but it will set up as pudding cools. Makes 6 servings.
Cream fat and sugar. Sift dry ingredients together. Dredge fruit with 2 tablespoons of this mix. Mix remaining ingredients together, adding the fruit and nuts last. Drop onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Place all ingredients except sesame seed into pot. Cover and simmer 45 minutes until tender, syrupy and brown. Sprinkle sesame seed on top before serving.
Line pan with dried beef. Wrap boned breasts in bacon. Mix sour cream and soup and pour over top. Cover with foil, and bake at 325° for 3 hours. Recipe may be doubled or tripled. If you do double or triple recipe, be sure to have a large pan, the sauce seems to triple and run over.
Place granulated sugar in small, heavy saucepan. Cook over low heat without stirring until sugar melts and becomes golden brown. Remove from heat. Add water slowly. Cook without stirring until sugar dissolves. Add milk. Heat to almost boiling. Melt butter in top of double boiler. Remove from heat. Add flour, brown sugar and salt. Beat in eggs and milk mixture. Cook over boiling water, stirring constantly until thickened. Cover and cook for 10 minutes, stirring occasionally. Cool to room temperature. Pour into baked shell. Chill for several hours. Top with whipped cream.
Roll biscuits in butter and then in cinnamon and sugar mixture. Bake, using temperature on biscuit can. Remove while biscuits are still slightly doughy. Do not overbake.
Mix sugar, melted oleo and milk. Add coconut and pecans. Mix by hand real good. Spread in greased pan. Keep in refrigerator 2 hours or freeze about 45 minutes. Cut in small bars. Melt dipping chocolate with enough paraffin to thin in top of double boiler. Dip each bar. Put on wax paper to cool.
First Layer: Dissolve lemon jello with water. Add marshmallows. Whip the cream cheese. Add jello and marshmallows slowly while beating. Add pineapple. Put in refrigerator and let set.
Mix jello together and let set in refrigerator for 1 1/2 hours. Then take a portion of the jello and put in blender with oranges, cranberries and sugar. Blend well. Put all of mixture in bowl and add nuts. Let set. Stir every hour to keep fruit from settling on the bottom.
Place chicken in casserole dish, pour mixture over chicken. Cook covered 45 min. on 350°. Uncover spoon mixture over chicken then cook 10-15 min. to thicken sauce. This is great cooked on the grill also.
Melt butter in large skillet; saute onion until tender. Add mushrooms; saute about 2 minutes longer. Add flour and salt; stir with wooden spoon until mixture has bubbled, about 1 minute. Slowly add milk, stirring with a wooden spoon. Simmer until thickened. Add shrimp, crab meat, pimento and sherry. Serve over rice, toast points or patty shells. Serves 6 to 8.
Pound veal between plastic wrap. Saute garlic and veal; set aside. Saute peppers and add to veal and garlic. Add tomatoes, dash of oregano, parsley and basil. Cook on low flame 1 hour, until tender.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. In a medium saucepan melt butter; stir in flour until smooth. Add brown sugar and 2 eggs, slightly beaten; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add bourbon, vanilla and pecans; mix well. Set aside.
Sprinkle bottom of a wooden bowl with salt and rub it with garlic. Add mustard, lemon juice and Tabasco sauce and stir with a wooden spoon until salt dissolves.
In large pot or Dutch oven (about 8-quart) over medium heat, in hot salad oil, cook onions, carrots, green peppers and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients. Over high heat, heat to boiling. Reduce heat, partially cover Dutch oven and cook for 2 hours, stirring occasionally. Makes about 9 pints. Can be doctored to your taste for meat sauce, marinara, Swiss steak, lasagna, etc. Can be frozen.
Have butter and cream cheese at room temperature. Cream butter, cream cheese and egg yolk together. Add 2 1/2 cups flour. Mix together thoroughly. Shape into 4 logs and refrigerate several hours.
Melt butter or margarine in small saucepan. Set aside. In small bowl, with rotary beater, beat egg, sugars, mustard and paprika. Add vinegar and beat again. Blend into cooled butter or margarine. Cook, stirring over low heat, just until thickened, 4 or 5 minutes. Cool. Good with cold ham or pork.
Combine the flour, sugar and the salt in a stone crock or bowl; mix well. Add the water; beat to a smooth batter. Add the vinegar. Leave, covered with cloth, in warm place until sour (about 12 hours).
Cut up all fresh fruit. Rinse strawberries and grapes. Combine cottage cheese with cinnamon and raspberry yogurt drink. Blend in sliced strawberries. Arrange fruit on lettuce lined plates. Place 4 ounces cottage cheese mixture in center of each plate for festive, nutritious lunch. Serves 4.
Melt chocolate morsels in top of double boiler over hot water. Combine 3/4 cup flour, 2 tablespoons sugar and salt. Cut in butter until particles are fine. Stir in 2 tablespoons chocolate. Press into bottom of 9-inch spring-form pan. Bake at 400° for 10 minutes.
Combine flour and shortening. Mix as for pie crust. Add yeast softened in a little warm milk and 1/2 teaspoon sugar. Add eggs, milk, sugar, salt and lemon rind. Beat well. Cover and place in refrigerator overnight. When ready to bake, roll dough to 1/2-inch thickness. Cut 1 1/2-inch rounds. Place on greased baking sheet. Brush with melted butter. Cover and let rise until almost doubled. Make deep depression in center and fill with desired filling. Bake at 400° for 20 minutes.
In large bowl cream shortening and sugar. Add eggs, pumpkin and water. Blend together sifted dry ingredients. Stir in nuts and raisins. Mix all ingredients together. Pour into two 9 x 5 x 2-inch greased loaf pans. Bake 65 to 75 minutes in 350° preheated oven.
Cream butter and sugar well, add eggs until blended. Stir in corn meal alternately with milk. Add apples. Pour into an 8 x 10 inch greased pan. Bake at 375° for 40 minutes or until brown.
Bake cake according to package. Punch holes in hot cake with end of wooden spoon. Pour Eagle Brand milk over cake; spread evenly, then add ice cream topping. Place in refrigerator for 1 hour. Spread Cool Whip over cooled cake. Crush frozen candy bars and sprinkle on top of cake. Keep chilled. Very good.
Spoon filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter, sugars and apple juice to a boil in saucepan. Reduce heat and simmer, stirring, for 3 minutes. Pour over enchiladas. Let stand for 30 minutes. Bake at 350° for 20 minutes.
Sift flour, sugar, baking powder, salt and nutmeg. Add oil, milk and egg. Stir with fork until thoroughly mixed. Drop by teaspoonfuls (too large puffs will not cook through) into deep hot oil at 375°. Fry until golden brown, about 3 minutes. Drain on paper towel. Roll puffs in cinnamon-sugar or glaze by dipping into a thin confectioners sugar icing. Makes about 2 1/2 dozen.
Mix butter and liquid fructose thoroughly. Sift together flour and salt and add to mixture. Combine well. Roll into 1 1/2-inch balls and place on ungreased cookie sheet. Bake at 375° for 6 minutes. Remove from oven; quickly press thumb gently on top of each cookie and spoon sugar-free fruit spread into impression. Bake for 8 minutes longer. Cool in refrigerator until jelly sets up.
Boil sugar, milk and butter until it reaches the soft ball stage. Add the dates and cook this mixture until it gets thick. Add the nuts and pour it into a buttered dish. Slice when it's cool.
Boil ingredients for 10 minutes or until thickened. Cool. Place sliced berries in 2 cooked pie shells. Pour mixture over berries. Refrigerate. Top with Cool Whip prior to serving.
Bring to a boil. Cook one minute and cool. Pour over vegetables and refrigerate overnight.
Saute onion in margarine. Mix all ingredients together. Put in casserole dish. Bake for 25 to 30 minutes at 350°.
Pour hot milk in which 3 tablespoons butter is melted, over stuffing mix. Mix squash, onion and seasonings. Fold in beaten eggs and herbed stuffing mixture. Turn into a 1 3/4-quart casserole. Sprinkle with dry herbed stuffing; dot with butter. Bake at 325° for 40 minutes.
In a bowl, combine flour, sugar and salt. Set aside. In a saucepan, bring to a boil margarine, water and cocoa. Beat cocoa with flour mixture while still hot. Add buttermilk, soda, beaten eggs and vanilla; beat well.
Spoon whipped topping evenly into 6 dessert dishes. Make a depression in the center; spread topping up sides of dishes.
In 10-inch nonstick skillet, heat margarine until bubbly and hot; add mushrooms and onion and saute until onion is translucent. Sprinkle vegetables with flour, salt and pepper and stir quickly to combine; cook, stirring constantly, for 1 minute. Continuing to stir, gradually add milk and bring just to a boil. Reduce heat and let simmer until mixture is smooth and thickened, stirring frequently. Stir in green beans and fish and cook until fish is heated through. Set each muffin half on a flameproof plate; top each half with half of fish mixture and 1 ounce cheese. Broil until cheese is melted and lightly browned, about 1 minute.
Cut ribs into pieces. Cut slices of onions and place over ribs. Mix all ingredients listed and pour over ribs. Bake 30 minutes at 450°, then lower to 350° until nearly done. If you have covered them, remove cover and brown. I often use foil over the pan for about an hour, then remove. I use this for barbecuing pork chops also.
In large saucepan, combine water and sugar. Bring to a boil, stirring constantly until sugar is completely dissolved. Continue boiling rapidly for 5 minutes. Add cranberries; return to boiling. Cook, uncovered, over high heat 5 to 6 minutes or until skins pop off the berries. Remove from heat and serve.
Cream butter, gradually adding sugar. Beat this mixture until light with hand mixer. Add egg yolks, vanilla and lemon juice; blend well. Add salt to flour, then gradually add flour mixture to wet mixture. Preheat oven to 350°. Form 1/2-inch balls; dip first into slightly beaten egg whites, then into nuts. Bake for 5 minutes; remove from oven. Press with small glass to flatten and sprinkle with colored sugar. Bake 15 minutes longer.
Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. If desired green food coloring may be used. Pour mixture into baked pie shell (either graham cracker crust or pastry crust). Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust. Bake in 350° oven until golden brown (about 20 minutes). Chill before serving.
Cream the butter and sugar; add eggs and beat. Pour in pan. Add flour and baking powder; mix well. Put sliced apples in cake batter in circle or straight lines, depending on shape of cake pan. Bake 1 hour at 350°.
Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups of the Cool Whip in bowl. Beat with wire whisk until well blended, about 1 minute. Spoon half of the filling into the crust. Arrange berries, stem down, in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining Cool Whip and strawberries.
Brown bacon. Add shredded cabbage and onions to grease; saute until tender. Cook egg noodles in boiling water and then add to mixture. Stir in cottage cheese and season with lots of pepper and a little salt.
Preheat oven to 350°. Spray 2 individual casseroles with nonstick cooking spray. Set aside. In a small bowl combine Ricotta, egg, Mozzarella cheese, 1 tablespoon of Parmesan cheese and seasoning, mixing well. Place cooked lasagna on a damp towel and spoon 1/4 of cheese mixture, lengthwise, along the center, starting from narrow end. Carefully roll each noodle to enclose filling. Place 2 rolls in each sprayed casserole and spoon 2 tablespoons sauce over each roll. Sprinkle each roll with 3/4 teaspoon of Parmesan cheese and bake until thoroughly heated, 35 to 40 minutes.
If dieter's want to give themselves something special and not get off the calories wagon, they might try the low-to moderate calorie fruits or berries with small scoop ( 1/4 cup) of regular ice cream. Choices include a 1/4 wedge of 5-inch cantaloupe (30 calories), 1/2 fresh pear, cored (50 calories), 1 cup fresh strawberries (50 calories) or 1 cup diced fresh pineapple (75 calories).
Chop vegetable ingredients fine and cook together for one hour. Add sugar, vinegar, and spices. Cook for 45 minutes longer.
Brown chicken in shortening. Sprinkle with pepper. Remove chicken from skillet. Saute onion and garlic in skillet until lightly browned. Stir in ketchup and remaining ingredients. Add chicken and simmer, uncovered, for 30 to 40 minutes or until chicken is tender and sauce is desired consistency.
Boil sugar, syrup and water until it spins a thread. Beat the egg whites and slowly pour the heated mixture over the eggs. Add the vanilla flavoring and beat until firm. Then drop on waxed paper.
Brown meat with salt and pepper. Brown sugar and onions; drain. Cook egg noodles; drain. Add soups. Layer meat and noodle mixture in casserole dish with cheese between layers. Bake at 350° for 1 1/2 hours.
Mix thoroughly lime gelatin and boiling water. Add pineapple and place in refrigerator to congeal. Mix lemon gelatin with boiling water. Put into refrigerator to congeal. When both mixtures are firm, whip the cream until stiff. Take package of cream cheese and mix with lemon gelatin with mixer. Fold whipped cream into lemon Jell-O-cream cheese mixture. Pour on top of lime Jell-O. Cover and let stand overnight in the refrigerator.
Saute onion, pepper and celery in margarine. Add crawfish and Ro-Tel tomatoes. Cook 5 minutes. Add soup and corn and cook 5 minutes longer. Add 2 cups cooked rice (a little more may be added if desired) and parsley. If you like seafood hot or spicy, add more seasoning to taste. Put into greased casserole; cover with bread crumbs and bake 1/2 hour at 350° or until center begins to bubble.
Combine first three ingredients and set aside. Combine mayonnaise, vinegar, sugar and salt. Mix well. Fold the vegetable mixture into the mayonnaise mixture. Chill for 6 hours or overnight.
Mix all ingredients together and put half of cheese on top. Bake at 350° for 35 minutes or until brown.
Grease bottom of pan. In a large bowl, combine cake mix, brown sugar, peanut butter and margarine at low speed until crumbly. Add milk and egg. Stir until well blended. Spread in pan. Sprinkle with peanuts. Press nuts into mixture. Bake at 325° for 25 to 35 minutes.
Use oil to fry chicekn breasts. Remove from oil; add water. Add cream of chicken soup until it boils. Pour in 2 cups of rice; place chicken on top. Cover and cook 5 minutes. Remove from heat.
Mix all the ingredients well except pecans and add them last, then pour into 9-inch pie pan. Bake in preheated 300° oven for 1 hour or more.
Spread dough out on large bread pan. Bake at 400° until golden brown. Let cool. Mix the next 3 ingredients with electric mixer until blended into a thick cream. Spread on top of cooled bread. Combine all vegetables and sprinkle on top of cream cheese mixture. Top with grated cheese. Take Saran Wrap and use to press cheese and vegetables down into mixture. Keep refrigerated.
In large bowl, combine all ingredients. Place in greased casserole. Bake 20 minutes at 375°. Yield: 6 to 8 servings.
In a saucepan, melt butter, stir in sugar, syrup and water. Bring to a boil and stir in milk. Simmer, stirring constantly, until it reaches the thread stage (230°). Add vanilla and stir. Pour in jars or servers. Store leftovers in refrigerator. Keeps well. Makes 3 to 4 cups.
In large saucepan, bring water and salt to boiling. Gradually stir in rice. Cover and cook over low heat for 25 minutes, or until rice is tender.
Heat oven to 400°. Empty potatoes into ungreased 2-quart casserole. Cook and stir ground beef, green peppers, onion and salt in 10-inch skillet until beef is brown; drain. Stir in sauce mix, chili powder, water and beans. Add to potatoes. Cook for about 40 minutes (until potatoes are tender). Sprinkle with Cheddar cheese. Let stand 5 minutes before serving.
Combine all ingredients except potatoes. Form into 4 small loaves. Place in hot electric skillet with small amount of oil. Brown on one side then turn patties over. Cook till brown. Drain excess grease off. Now place shredded potatoes over meat loaf patties. Put 1/2 cup water over meat and potatoes. Cook or steam till meat loaf and potatoes are done.
Blend first 4 ingredients until smooth. Add next 3 ingredients and mix well. Chill for at least 1 hour. Roll and cut with cookie cutters and place on ungreased cookie sheet. Bake at 400° for 4 to 6 minutes.
Heat until onions are tender. Pour soup into soup cups and float a slice of bread on each. Place 1/4 cup cheese on top of bread. Microwave 45 to 60 seconds to melt cheese.
Cut backbone from legs and reserve for broth. Arrange legs in baking dish. Brown in 450° oven.
Place pork chops in baking dish. Place 1 onion slice on top of each chop. Mix remaining ingredients thoroughly and pour over the pork chops and onion slices in baking dish. Cover and bake at 350° for 1 1/2 hours. Uncover and bake at 375° for 20 minutes. Serve hot. Makes 6 servings.
Combine and chill. Top with 1/2 cup toasted slivered almonds or oriental noodles or both at serving time.
Soften butter and cheese to room temperature. Mix well. Mix flour with salt and red pepper. Add to butter and cheese mixture. Mix thoroughly, then fold in Rice Krispies. Drop by spoonful on ungreased cookie sheet. Bake at 325° for 20 minutes. Yields 3 to 4 dozen.
Mix and sift dry ingredients; add molasses and milk to suet. Pour into buttered mold and cover. Steam 3 hours. Serve with sauce.