HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and pu on a chopped mixture of: cabbage, green pepper, onion and carrot. Good enough to be a meal all by itself.
Microwave mushrooms on high for 5 minutes with small amount of water. Save for later (be sure to drain). Combine onion and butter in casserole dish. Cook, covered on high for 2 minutes. Stir in flour, bouillon, thyme, nutmeg. Stir in 2/3 c. water. Cook uncovered on high for 2 to 3 minutes until bubbly and thickened, stirring every minute. Stir in cheese until melted. Stir in sour cream. Fold in artichokes and mushrooms. Cook uncovered on high for 2 minutes or until heated through. Top with pecans if desired.
Combine ingredients in an oven-proof casserole, sprinkling potato chips over top. Bake in a 350° oven for 30 to 45 minutes. Serves 6.
Mix pudding and milk. Let thicken. Add Cool Whip and sour cream. Layer wafers, bananas and pudding. Sprinkle wafer crumbs on top. Chill for about an hour.
Let yeast rise in 1/2 cup warm water (little of sugar also). Combine sugar, oleo, egg and salt together. Add yeast and rest of water. Add enough flour to knead. Let rise for 45 minutes to 1 hour. Divide into 24 equal rolls. Let rise 35 minutes. Bake at 375° for 15 to 20 minutes or until brown. Brush tops with oleo, then turn on racks to cool. I also use this for cinnamon rolls.
Use 2 pans, about 12 to 18-inches. Spread rolls on pans and bake 8 to 10 minutes at 350°. Mix cream cheese, Miracle Whip and dressing together. Spread on top of cooled rolls. Put layers of vegetables on top; press veggies. Sprinkle 1 cup of love on top. Chill overnight. Enjoy!
Combine hot water & 2 tsp. coffee granules in medium bowl; stir well. Add brownie mix, 1 tsp. vanilla, & egg whites; stir until well blended. Pour mixture into 9 inch pieplate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely. Combine milk, 2 Tbsp. Kahlua, 1tsp. coffee granules, remaining tsp. vanilla, and pudding mix in bowl; beat at medium speed 1 minute. Gently fold in 1 1/2 c. whipped topping. Spread pudding mixture over brownie crust. Combine remaining Kahlua and coffee granules in bowl; stir well. Gently fold in remaining whipped topping. Spread over pudding mixture.
Tear clean lettuce into small bite-size pieces into large casserole dish, 9 x 13-inch. Layer the rest of the ingredients in order given. In small bowl, add sugar to mayonnaise and spread over the top of salad as you would frost a cake. Top with cheese. Cover and refrigerate 8 to 12 hours.
Brown and season ground beef and drain. Add spaghetti sauce and simmer while cooking noodles. Layer noodles, beef, cottage cheese and 1/3 of cheeses. Repeat twice more and top with last of Mozzarella cheese. Bake at 350° for 35 minutes.
Cook noodles and set aside. Mix together all remaining ingredients except 1/2 cup cheese. Pour noodles and 1/2 cup of cheese into mixture. Sprinkle top with remaining 1/2 cup cheese and bake, covered, at 350° for about 20 minutes.
Cream butter and sugar. Add eggs, then mix in sifted flour, baking powder, salt, vanilla and nuts. Drop into 3 or 4 rolls on greased cookie sheet. Bake at 350° for 20 minutes. Remove from oven and cut with sharp knife into small pieces. Return to oven at 325° and bake until golden brown.
Soften cream cheese at room temperature. Mix in rest of ingredients. Form into ball. It may be necessary to refrigerate mixture before making ball (easier to handle). Keep refrigerated. Very good with favorite crackers.
Take boneless and skinless chicken breasts and dip in beaten eggs and then roll in bread crumbs. Place in hot skillet with equal parts butter and oil. Brown on all sides and then place in single layer in casserole dish. Pour over whipping cream . Cream until half covered. Bake at 350° for 45 minutes.
Mix all ingredients in a large mixing bowl. Pour into deep dish crust and bake at 375° until done (center of pie will be firm when touched).
Beat eggs until light in color. Stir in oil and vanilla. Blend in carrots, coconut, raisins and nuts. Stir in flour, baking soda, baking powder, cinnamon, salt and sugar. Blend well. Spoon batter into 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until golden brown. Remove loaf from pan. Cool.
Mix all together. Add salt and pepper to taste. Dash of hot sauce or salsa may be added, if desired. Simmer for 1 hour.
Mix together all ingredients, except flour tortillas. Spread mixture over tortillas, roll up and refrigerate overnight. Cut into 1 1/2-inch rolls. Serve as an appetizer.
Cream sugar and butter. Add eggs and beat. Add milk and flour sifted with salt and baking powder. Add peanut butter. Stir in nuts. Drop on greased baking sheet and bake 15 minutes in 400° oven.
Trim excess fat from meat. Cut into cubes. Combine flour, salt and pepper. Coat meat with flour mixture. In skillet, quickly brown meat on all sides in hot oil. Drain off fat. Transfer meat to crock-pot. Add onions. In same skillet, combine water, vinegar and beef cubes. Stir together. Pour into cooker. Cover and cook on low for 8 hours. 15 minutes before serving, cut cabbage into wedges. Cook in saucepan until tender. Drain well. Serve beef over cooked cabbage.
Combine in pot. Stir over medium heat. Cook to 235°, stirring occasionally. Remove from heat. Add 2 Tbsp. butter. Cool to lukewarm without stirring. Add 1 tsp. vanilla. Beat until thick and no longer glossy. Pour into 8 x 8 inch square pan.
Add oleo to spaghetti, stir until melted. Beat eggs, add cheese and add to the spaghetti mixture. Place in 9 x 13 pan.
Beat eggs; add sugar and flour. Beat until fluffy. Add remaining ingredients. Mix well and pour into pan. Bake at 325° for 40 minutes.
Combine all ingredients except the almonds. Mix well and place in an 8-inch greased pie plate. Sprinkle with almonds (optional). Bake at 375° for 15 minutes. Serve with crackers or fresh vegetables.
Combine eggs, sugar, milk and vanilla pudding mix. Beat until smooth. Add ice cream. Beat to blend. Add nutmeg (add as much or as little as your taste deems appropriate).
Cook onion and broccoli in margarine. Add soup, milk and Cheez Whiz. Blend mixture with rice in large casserole dish and bake at 350° for 30 minutes.
Spread out in a 9 x 13-inch pan in order given, adding each layer on top. Bake at 325° for 1 hour.
Cream butter and gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Add buttermilk and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla; chill dough several hours or overnight. Roll dough to 1/4 inch thick on floured board. Place 1-inch apart on lightly greased cookie sheets. Bake at 375° until light brown. Sprinkle sugar over them.
Grease casserole dish. Place peeled and quartered potatoes and sliced onions in dish. Melt margarine; stir in flour. Combine cream and water; add to flour mixture in saucepan. Cook until mixture thickens. Add salt and pepper.
Cook rice and broccoli according to directions; drain broccoli. Add Cheez Whiz, mushroom soup, rice and broccoli. Mix well. Bake in 350° oven or 35 to 40 minutes or until bubbly.
Brown meat. Blend onion soup and put with meat; simmer. Add chili powder, cumin, black pepper and a few drops of Tabasco sauce. Add kidney beans, tomato paste and tomato sauce.
In a large skillet, melt butter in sugar, then pour in milk, stirring slowly until mixed well. Bring to boil and maintain a rolling boil, stirring constantly for 5 minutes. Remove from heat and stir in coconut, then cool to desired consistency. Then pour over cake.
Heat oil in saucepan. Add onion and garlic. Saute, stirring until tender, about 5 minutes. Stir in tomato sauce, parsley and pepper. Heat to boiling. Reduce heat and simmer for 30 minutes, uncovered. Beat egg, milk and oil. Coat tomato slices in flour, then egg mixture. Flour again. Heat 1/4 cup oil in skillet. Fry tomatoes until golden brown on both sides, adding oil as needed. Arrange in alternate layers or one layer in 8 x 10-inch pan with tomato sauce, shredded cheese and grated cheese. Sprinkle top with Parmesan cheese and bake at 350° for 30 minutes.
Mix together as you do for pie crust. Chill until able to use as pie crust.
Cook sugar, milk, butter and cocoa on medium heat. Let reach a full rolling boil and boil for 2 1/2 minutes, stirring constantly. Remove from heat. Add remaining ingredients and beat mixture until well blended. Drop a spoonful on wax paper and let set.
Cream oleo and flour. Add pecans. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cream butter and sugar. Add eggs and vanilla. Slowly mix in flour. Divide dough into teaspoon size balls. Make imprint in the center of each ball with thumb. Fill with jam or jelly. Bake at 375° for 15 minutes. Makes 96 cookies.
In skillet, combine beef, onion and green pepper. Cook over medium heat, breaking up meat with a fork until meat is brown and onion is tender. Add catsup, undiluted soup and water. Turn into 1 1/2-quart casserole (oblong works best). Top with Tater Tots. Bake, uncovered, at 375° for 35 minutes. Also good made with ground turkey.
Layer in a large container in order given. Mix 2 cups of mayonnaise with 1/2 to 1 cup of sugar. Pour over salad. Let sit in refrigerator 24 hours. Toss and serve.
Preheat oven to 300. Boil livers in dry wine. Grind liver, add onion, parsley, egg, salt and pepper (to taste), mix well. Clean and stem mushrooms. Stuff with mixture. Lightly butter each mushroom and place in baking dish. Bake for 30-60 minutes depending on size of mushroom. Serve hot.
Heat oven to 400°. Generously grease a 13 x 9 x 2-inch baking dish. Cook beef and onion in a 10-inch skillet until beef is brown; drain. Stir in soup, vegetables and milk.
Saute onion in butter until tender. Add rice and mushrooms. Add beef broth. Bring to a boil. Put into casserole dish. Bake at 350° for 1 hour or until rice is tender.
Mix flour, sugar, soda, salt and cinnamon. Stir in almonds. Beat eggs slightly. Combine oil, almond extract, bananas and undrained pineapple. Add dry ingredients. Mix; do not beat. Spoon into Bundt pan, greased. Bake at 325° for 1 hour and 20 minutes. Let stand 10 to 15 minutes. Invert on plate and cool.
Layer Stove Top, broccoli and add soup. Sprinkle with cheese. Bake at 350° for 35 to 45 minutes.
Beat margarine and sugar until fluffy. Beat in eggs, orange and lemon peel. Combine flour, baking soda, cinnamon and nutmeg. Beat into margarine mixture until blended. Stir in raisins, dates and almonds. Drop by heaping tablespoonfuls onto lightly greased cookie sheet. Spread slightly with back of spoon or fork. Bake 15 minutes. Makes 4 dozen.
Trim broccoli; pare stems. Cut flowerets into 1-inch pieces and stems into 1/4-inch slices. (You should have about 2 cups.) Cook, covered, in boiling water until tender. Mash or chop finely.
Put cranberries through food chopper. Combine with frozen blueberries, sugar, flour and salt. Place in pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven (425°) for 45 to 50 minutes, or until crust is golden.
Cook until thick eggs, sugar, vinegar and salt. Then add mayonnaise and milk. When cooking potatoes, add salt. Add to cooled potatoes, celery, onion, pimento and celery seed.
Mix together with mixer. Pour mixture over crust. Bake 15 minutes at 350°. Let cool; pour filling over mixture. Top with Cool Whip. Refrigerate.
Prepare vermicelli according to package directions except boil in unsalted water. Mix olive oil, lemon juice and seasoning together. Combine olives, pimento and green onions; mix with vermicelli. Pour olive oil mixture over pasta and toss. Make the day before or at least 4 hours before serving. Keeps for at least 1 week.
Layer lettuce, green onion and peas in 9 X 13-inch dish. Cover with thin layer of mayonnaise. Sprinkle Parmesan cheese on top. Shortly before serving, add bacon, eggs and tomatoes.
Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix well with a fork. In small bowl, beat together with a fork 1/2 water, the vinegar and egg. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Divide dough into the size portions you want to use and roll out on floured board. Or freeze in balls and take out of freezer a couple hours before using.
Brown the sausage. Pour in casserole dish and add all the other ingredients. Bake at 300° for 1 1/2 hours.
Mix cornstarch, sugar and jello. Add water. Cook until thickened. Mix in peaches. Pour in pie crust. Top with Cool Whip. Cool in fridge. Overnight is best.
Mix sugar, cocoa, flour and salt well. Add milk and eggs. Cook over low heat until thickened, stirring almost constantly. When thickened, remove from stove and add 2 to 3 tablespoons of butter and 1 teaspoon vanilla. Crumble graham crackers and stir into pudding. You can put Cool Whip on top if desired.
Clean jars. Keep lids hot until ready to use. Thoroughly crush cleaned berries, one cup at a time. Measure 2 cups berries into 6-quart saucepot. Chop rhubarb finely. Measure 2 1/2 cups into saucepot. Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount and fruit pectin in small bowl. Stir fruit pectin mixture into fruit in saucepot. Add butter. Bring mixture to full, rolling boil on high heat, stirring constantly. Quickly stir in remaining sugar. Return to full, rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
In 9 inch pie plate; layer cream cheese pizza sauce, pepperoni, black olives and onions. Top with cheese.	Bake at 300° for 30 minutes. Serve with large tortilla chips.
Combine cooked, cooled pasta and mixed salad dressing with remaining ingredients. Store covered in refrigerator.
Place chicken pieces in 12 x 8-inch baking dish. Combine soup, water, rice, cheese, onion and pepper. Pour over chicken. Cover; bake at 350° for 1 hour.
Butter 1 (9 x 13) or 2 (7 x 11) glass baking dish(es) well. Fill dishes 1/2 to 3/4 full with bread cubes. In a small bowl, mix butter, cream cheese and syrup together. It is okay to leave a little lumpy. Spoon this mixture over bread crumbs distributing evenly to the edges. In a large bowl, beat eggs, half and half and vanilla. Pour this egg mixture over bread. Fill to 1/2-inch of the top of the dish(es) so that it does not overflow in cooking. Your breadcrumbs will be floating at this point. Dust with cinnamon, cover and store overnight in the refrigerator. Bake at 350° for 45 to 50 minutes. The souffl is done when the center is raised and firm.
Bake cake as directed on package in 8 1/2 x 13-inch pan. Combine pineapple and sugar in saucepan. Bring to a boil. Pour over cake while it is still hot. Cool.
Brown onion, green pepper and meat in melted shortening. Add tomato sauce, salt and pepper. Put layer of rice in greased casserole. Add a layer of the meat mixture, then a layer of cheese. Repeat and end with cheese. Brown in 375° oven for 20 to 30 minutes.
Cook brownies according to directions and let cool. Prepare pudding mix according to directions. Break candy bars into small pieces in a food processor or gently tap them in a bag with a hammer. Break half the brownies into small pieces and place in bottom of a trifle dish or large glass bowl. Cover with half of the pudding, half the candy and half the whipped topping. Repeat layers of remaining ingredients. Sprinkle second layer of whipped topping with the reserved crushed candy. Serves up to 24.
Mix strawberry gelatin by package directions. Put in large glass cake pan. Let cool until partially set. Drain pineapple, saving juice. Put half of pineapple and half of nuts in red gelatin and let set. Bring reserved juice to a boil and add plain gelatin which has been softened in cold water. Add cream cheese and mix well. Cool, don't let it harden. Whip cream; add sugar and vanilla and add to juice and gelatin mixture. Spread on top of red gelatin. Let set. Prepare lime gelatin by package directions and cool until syrupy. Add remainder of pineapple and nuts, then pour on top of cream cheese mixture. Refrigerate until green layer is completely set.
Line 9 x 13-inch pan with foil. Spread saltine crackers in single layer in pan. Melt butter and sugar, boil for 3 minutes. Pour over crackers and bake 10 minutes at 350°. Remove from oven and spread chocolate chips over crackers and when melted spread and let cool.
Mix mayonnaise and sugar; let stand. Mix first 5 ingredients; top with dressing.
Combine all ingredients; spoon into lightly greased 1-quart baking dish. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve immediately with tortilla chips. Yields 3 cups.
Mix all ingredients except butter, nuts and cake mix. Pour into a large 13 x 9 x 2-inch buttered pan. Sprinkle dry cake mix over pumpkin; then sprinkle nuts on top. Pour melted butter over top. Bake at 350° for 1 hour.
Cream oleo and sugar; add eggs and beat. Alternate flour and syrup. Beat until all ingredients are mixed well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes. Do not open oven door before the 25 minutes or cake may fall.
Layer vanilla wafers and slices from bananas in a 1-quart Pyrex dish. In a saucepan combine sugar, flour, milk, margarine, egg yolks and vanilla. Heat this mixture slowly, stirring constantly until it thickens. Then pour hot mixture over layers of wafers and bananas.
Brown hamburger and onion and drain. Add salt, pepper, tomato sauce and mushrooms. Place in 8 x 10-inch baking dish. Sprinkle with Cheddar cheese. Open and unroll crescent rolls. Separate dough into 8 triangles. Combine remaining ingredients and spread 1 tablespoon on each triangle. Roll up, starting at wide end. Turn into crescent shape. Arrange on top of casserole. Bake in 375° oven for 25 to 30 minutes or until golden brown.
Mix together all ingredients except chocolate pieces and paraffin wax. Shape into small balls. Melt chocolate pieces and paraffin wax in top of double boiler. Dip balls in this mixture and lay on waxed paper to cool.
Mix Jell-O with 2 cups hot water and 1 cup cold water. Add cranberry sauce. Beat cranberry sauce into Jell-O with eggbeater or mixer. Add grated orange and 1/2 cup sugar. Congeal. Good for Christmas.
In a small bowl, combine the first four ingredients. Lightly spread margarine or butter on the muffin quarters. After spreading margarine on the muffins, spread on combined ingredients. Sprinkle top lightly with paprika for color. Bake on a cookie sheet in preheated 400° oven for 6 to 8 minutes. Serve warm. Makes 48 appetizers.
Wash mushrooms; drain. Remove stem from mushrooms. In a small skillet cook sausage until no pink remains; break up large pieces. Drain off fat. Stir in together sausage and cheese. Fill mushroom caps with 1 teaspoon of mixture. Place mushroom caps in a 15 x 10 x 1-inch pan and bake at 350° for about 20 to 25 minutes or until heated.
Break up 1 cup of pecans and sprinkle on bottom of unbaked deep dish pie crust. Melt butter. Mix eggs, butter, sugars, syrups, vanilla and salt together well. Then pour into pie shell. Bake at 325 degrees for 1 hour, until almost set.
Crumble wafers. Add butter and orange juice. Mix well. Make small balls. Roll in coconut. Keep covered in refrigerator until ready for use. Makes 6 to 7 dozen.
Drain pineapple; save 1/4 cup of juice. Mix cream cheese in bowl; add the juice and beat until light. Fold in Cool Whip, sugar, nuts, pineapple and cherries. Chill 2 hours and serve.
Saute onion and butter. Add vegetables when tender. Add flour and milk mixture; heat, but do not boil. Add cheese. Let melt, stirring. Serve in bread bowls.
Dissolve the sugar in the water in a large freezer container. Add pineapple juice, orange juice, limeade and almond extract and mix well. Freeze, covered, until needed. Let stand until slushy. Combine with the ginger ale in a punch bowl and mix gently. Makes 50 servings.
Mash bananas to a thin batter. Add sugar and well beaten eggs. Then add butter, salt and baking soda which has been sifted with flour. Bake at 350° for 35 to 40 minutes.
Wash and dry apples. Mix sugar, syrup and water; cook until it forms a hard ball in water. Add coloring. Dip and cool. Makes 8 apples.
Preheat oven to 350°. Grease 2 individual 2-cup casseroles. Combine yogurt, egg and flour; mix until smooth. Combine cheese in another bowl. Into each casserole place 1 ounce of cheese mixture. Top with 1/2 of chilies. Sprinkle 1 ounce of cheese mix in each. Pour 1/2 yogurt mix in. Add 1/2 tomato sauce. Top with remaining cheese mix. Bake at 350° until puffed and edges lightly browned, about 40 minutes. Turn out on plate. Circle with shredded lettuce and taco chips. Serves 2.
Dissolve Jell-O in 1 1/2 cups boiling water. Cool slightly. Add rest of ingredients and refrigerate.
Cook macaroni; boil eggs and cool. Combine mayonnaise and sour cream. Add other ingredients. Mix well and chill.
Mix all ingredients together. Drop by tablespoon into deep fat until brown. Very good with fish or whatever!
Combine first 3 ingredients in a small bowl; rub both sides of beef with pepper mixture. Place beef on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Set aside; keep warm.
Combine first 6 ingredients with enough red food coloring to give a pink tint. Lightly fold in nuts and Bing cherries. Spoon into fluted paper muffin cups (large size) which have been placed in 3-inch muffin cup pans. Freeze. Cover with plastic wrap and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper cups and place on salad greens. Serves 12.
Mix together in 2 large bowls, then sift to make uniform. One third cup mix to coffee cup; add hot water.
Mix the first 5 ingredients. Spread 1 1/2 cups spaghetti sauce over bottom of a 12 x 7 1/2 x 2-inch baking dish. Arrange 4 noodles over sauce. Cover with 1 cup Ricotta cheese mixture, 1 cup shredded Mozzarella cheese and 1 1/3 cups spaghetti sauce. Repeat another layer. Sprinkle over top 1 cup Mozzarella cheese. Bake 1 hour at 350°.
Combine 1/2 the shrimp and the remaining ingredients in the blender or electric mixer. Blend until fluffy and smooth. Coarsely chop remaining shrimp. Fold into mixture. Refrigerate.
Arrange potatoes, peas and eggs in layers in greased 2 quart casserole. Simmer onion in 2 tablespoons butter in double boiler top. Add flour and blend. Add milk to vegetable liquid to make 2 cups. Add liquid gradually to flour mixture, stirring sauce until it thickens. Season with salt and pepper. Pour into casserole. Top with crumbs mixed with remaining butter (melted). Bake at 400° for 30 minutes. Serves 6.
Flatten and roll biscuits out real thin. Cook hamburger with garlic, salt, pepper and onions to taste. Mix tomato sauce, corn, cheese and sugar and add cooked hamburger. Place large spoon of this mixture in center of biscuit. Fold over (like fried pie) and mash edges with fork. Put on cookie sheet and bake at 375° for 15 minutes.
Blend dry ingredients; make a paste by adding the vinegar. Take the skillet that fried the bacon and add the water. Boil and add the paste. Cook until smooth. Combine the potatoes and gravy. Heat only until the chunks of potatoes are warm.
Blend flour, sugar, soda and salt in a large bowl. Stir in cereal. Add buttermilk, oil and eggs and blend just until moistened. (May be stored in fridge in nonmetal bowl for 6 weeks.) As needed, fill lightly greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. May brush top with butter and sprinkle with cinnamon sugar before baking. Makes about 5 dozen muffins. Recipe may be halved.
Brown meat and onion; drain. Melt cheese, catsup, oregano, garlic and Worcestershire in a pan. Mix in meat. Spread on bread and brown in oven 5 minutes at 375°. May be frozen and heated at 375° for 15 minutes.
Put chips into blender and turn to high speed for 8 to 10 seconds, until chips are powdered. Do not overblend. Push chocolate down with a wooden spoon. Add boiling water and blend at high speed for 6 to 8 seconds to melt chocolate. Add rum, coffee and egg yolks. Blend for 10 to 15 seconds, pushing chocolate down as necessary. Beat egg whites to stiff peaks with a bit of cream of tartar. Fold chocolate mixture into whites, gently with a large whisk. Chill 2 to 4 hours. Serves 12.