HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the steak in oil. Slice potatoes and onions thin. Line the casserole with a layer of potatoes and onions. Place the steak on top, then pour the soup over the steak. Repeat until all the potatoes, onions and steak are used. Season to taste. Bake in a 350° oven until meat and potatoes are done.
Pour oil into a large bowl. Add dill weed, garlic salt and dressing. Mix well. Add oyster crackers and stir. Seal the bowl and let stand for one hour, stirring every 15 minutes. Serve.
Heat oven to 375°. Saute zucchini, mushrooms and onion in butter for about 10 minutes. Stir in parsley and other seasonings. In a large bowl, blend eggs and cheese. Add vegetable mixture.
Mix cake according to pkg directions and bake in 9 x 13 pan. Cool completely and cut into 3 inch squares. Layer once in bottom of a large trifle dish or large clear bowl. Prepare pudding as directed. Spread half of pudding on cake layer. Spread half of strawberries over pudding. Repeat all layers. Refrigerate a couple of hours. Just before serving, spread Cool Whip over top and garnish with fresh strawberries.
Heat oven to 350°. In large mixer bowl combine sugar and butter. Beat at medium speed 1 to 2 minutes. Add bananas, eggs and vanilla. Continue beating until well mixed (1 to 2 minutes). By hand, stir in flour, baking soda and salt just until moistened. Fold in chocolate chips. Spoon into greased 12-cup large muffin pan or 18-cup regular muffin pan. Bake for 18 to 25 minutes or until light golden brown. Remove from pan.
Combine first 3 ingredients until crumbly and pat into bottom of 8 x 12-inch pan. Bake at 300° for 15 minutes. Cool. Combine powdered sugar and cream cheese, mix well. Fold in 1 container of cool whip. Spread over cooled crust. Combine pudding and milk and pour over other 2 layers. Spread remaining container of cool whip on top. Keep refrigerated.
Combine vegetables. Add remaining ingredients. Mix thoroughly. Refrigerate several hours or overnight. Serve with corn or tortilla chips.
Mix all the ingredients and our into ice cream freezer, adding enough milk to reach fill line in freezer can.
Pour water over oatmeal in bowl. Let it stand for 10 minutes. Add brown sugar, sugar and margarine. Add eggs and mix well. In another bowl, mix flour, baking soda, salt and cocoa, then add this to oatmeal mixture. Now add 2/3 of the chocolate chips and the walnuts. Pour into a greased 9 x 13-inch pan. Sprinkle with remaining chocolate chips. Bake at 350° for 40 minutes.
Preheat oven to 325°. Crumble cornbread into large mixing bowl. Add corn, tomatoes and peas. Mix evenly until moist. Add ham and mix. Stuff mixture into bell peppers and place in large baking dish. Spoon excess stuffing around peppers and place 1 strip bacon on top of each pepper. Bake for 40 minutes.
Brown meat and drain well, salt and pepper. Add onions, soup and garlic. Stir well, add chili powder. Simmer 15 to 30 minutes. Makes 4 servings.
Mix peanut butter and pudding mix in a medium bowl. Mix in milk. Let stand 5 minutes. (The mixture is a bit thicker than regular pudding.) Spread the pudding mixture on 8 graham crackers. Top with a second cracker. Place on a cookie sheet and freeze. Serve frozen.
Mix well. Pour into unbaked pie shell. Bake in 350° oven about 35 to 45 minutes.
Put pudding mix and milk in a medium size bowl. Beat with an electric mixer at low speed for 2 minutes. Let set until thick. Finger paint on white paper. Let your picture dry for several hours.
Bring undiluted soup to a boil; add cream cheese until smooth and melted. Add gelatine. Put into the refrigerator until chilled. Add celery, onion, mayonnaise and shrimp. Pour into a mold and chill. Take out of refrigerator 15 minutes before unmolding. Serve with crackers.
Mix all liquid ingredients in a large container. Place crushed ice in the glasses and garnish with the fruit. Pour punch into the glasses and serve.
Cut up potatoes in a large bowl. Saute onion in butter. Mix with potatoes. Add both containers of sour cream. Salt and pepper to taste. Sprinkle with parsley flakes.
Mix together all ingredients. Store in airtight container. Use in soups, dressings, meats, vegetables, etc. Experiment: Add or subtract spices you personally like. Example: Lemon rind, parsley, cumin, etc.
In a mixing bowl, cream the butter. Add marshmallow creme, salt, extract and sugar; mix well. Knead into a large ball; chill for 1 hour. Roll into 1-inch balls and flatten into 2-inch circles. Wrap the circles around the cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 4 hours or overnight
In a large saucepan, combine rhubarb, water and sugar. Bring to a boil, reduce heat and simmer 5 to 10 minutes or until rhubarb is tender. Cool slightly. In a blender process half the mixture at a time until smooth. Combine all ingredients. In a large container, add enough water to make 1 gallon. Serve on ice.
Add shortening to boiling water; cool to lukewarm. Dissolve yeast in warm water. Add sugar and egg to shortening. Add yeast and mix. Add flour. Knead several minutes. Turn into greased bowl. Cover and let rise until double its size.
Mix butter and brown sugar. Add flour and save 1 cup as topping. Use the rest as crust. Put in a 13 x 9-inch pan and bake at 350° for 12 minutes.
In a large bowl beat eggs, sugar, oil, milk and vanilla. In separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to egg mixture and beat 2 minutes. Then add zucchini and nuts. Bake at 350° for 1 hour. Makes 2 regular size loaf pans. Grease and flour baking pans well. Keep refrigerated. Also freezes well.
Chop all vegetables as fine as possible. Heat butter until it bubbles. Add chopped vegetables. Fry until golden brown; add drained tomatoes and half of the juice. Let cook for 10 minutes. Add shrimp, seasoning and sherry. Lower fire. Cover and let steam 20 to 30 minutes. Serve over fluffy rice.
Cook carrots until almost done; drain and cool. Add onion and celery. Combine remaining ingredients; mix well. Refrigerate for at least 12 hours.
Mix all together and drop on cookie sheet. Bake for 15 to 20 minutes at 300°.
Mix together. Form into small balls and cook at 400° on ungreased cookie sheet for 8 to 10 minutes.
Mix together and boil until thick. (To do in microwave, reduce milk by 1/8 cup.) Pour into 9-inch pie crust. For chocolate, add 2 tablespoons cocoa, then cook. For coconut, add 1/2 cup when mix almost done.
Need pastry for a double crust pie. Cook together the apple juice, flour, tapioca, cinnamon and nutmeg until it begins to thicken. Add the apples and cool slightly. Fill the pastry shell and dot with butter. Fit top crust and cut slits on top. Bake at 415° for 15 to 20 minutes, then bake at 350° for 30 minutes or until golden brown.
Blend well and chill overnight. Serve dip in center of scooped out Hawaiian bread.
Make Bisquick dough. Add grated cheese. Bake as ordered on Bisquick box. Melt butter. Add garlic powder. Brush on biscuits. Serve hot.
Grease 9 x 13 baking pan; set aside. Prepare brownie mix according to directions. Stir in half of white baking pieces, all of semi-sweet chocolate pieces and the 1/2 cup pecans. Spread the batter in the prepared pan. Bake at 350° about 30 minutes or until center is set. Sprinkle remaining white baking pieces. Bake 1 minute. Cool in pan.
Cook chicken, skin and remove bones. Cut in bite-size pieces. In a greased 9 x 13-inch casserole, cover the bottom with cooked chicken. Mix soup, mayonnaise and poppy seed thoroughly and spread over chicken. Crush enough Ritz crackers to spread over chicken and soup mixture to cover 1/4-inch depth. Cook 1 hour at 325°. If boned skinned chicken seems dry, sprinkle with chicken broth. This can be prepared a day ahead. Freezes good, too.
Cream butter and peanut butter together until well mixed. Add Equal spoonful 1/3 at a time mixing well after after addition. Mix in crushed rice krispies cereal until crumbly. Make into balls size of walnuts and put on wax paper lined cookie sheets. Refrigerate until very firm. Melt chocolate coating in double boiler with oil and dip balls to cover, set on wax paper to cool. Store in an airtight container.
Combine ingredients in mixing bowl. Beat until well mixed, medium speed. Bake about 1 hour at 350°; test with straw. Heavy pan works best; be sure to oil and dust with flour. Let cake stand in pan a little while before turning on plate and then put on glaze.
Mix until sugar is dissolved. At last minute, add 1-quart 7-Up. Serves 16.
Cook rice until soft, approximately 1/2 hour. Watch closely. Put all ingredients into a 1 1/2-quart baking dish. Bake at 350° for 30 minutes.
Chop peeled apples and set aside. Measure salad oil into large mixing bowl. Add sugar and eggs; beat until creamy. Add dry ingredients. Add nuts and apples. Bake in 9 x 13-inch pan or 2 layers at 350° for 30 minutes or more, depending upon apples used.
Cook onion, beef and garlic together in a skillet; drain. Add Ragu and mix well. Spread 1/4 of meat sauce in bottom of 5-quart slow cooker. Arrange 1/3 of noodles over sauce (may need to break noodles to fit). Combine the cheeses; spoon 1/3 of mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 to 5 hours or until noodles are tender. Makes 6 to 8 servings.
Mix together salt, grits and water. Cook for 5 minutes. Add both kinds of cheese and the margarine, mixing well. While still hot, place in casserole. This much can be done a day ahead and refrigerated to bake the following day. Bake at 325° for 45 minutes.
Cream margarine and sugar; add eggs and vanilla, mix well. Sift together dry ingredients; add alternately with sour cream, mixing well after each addition. Dough will be stiff. Drop dough by teaspoon on greased cookie sheet. Dip bottom of a glass in water, then sugar. Press each cookie to flatten. Bake 8 minutes at 425°. Makes 6 dozen.
Pour tomato and sauerkraut juice over ice cubes in glass. Add Worcestershire sauce and stir. Serve at once. Makes 1 serving.
In a mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat 2 minutes on medium speed. Pour batter into 9-inch pie pan. Combine pie filling, lemon juice and spices; pour into center of batter. Do not stir. Bake 45 to 50 minutes at 425°.
Season pork chops with salt, black pepper and red pepper. Heat shortening in skillet; brown chops on both sides. Add water. Add other ingredients (mixed together) over top of chops. Cover and cook over slow heat until done.
Pour fruit in casserole dish. Add water and stir to mix. Sprinkle box of dry cake mix on top evenly. Pat down. Cut up margarine on top. Bake at 350° until slightly brown and bubbly.
Dissolve Jell-O in 2 cups boiling water. Add strawberries, drained pineapple and bananas. Pour 1/2 mixture into 9 x 13-inch pan. Freeze 15 to 20 minutes. Spread with sour cream. Then pour remainder on top and refrigerate.
Lightly grease 10-inch skillet and heat on medium-high heat. Layer potatoes, onions and cheese in the skillet, ending with a layer of potatoes on top. Reduce heat to low and cook for 15 to 20 minutes until done. Immediately flip potatoes onto a serving plate and serve. This recipe can be adjusted to fit serving needs.
Bring sugar and vinegars to a boil, then chill. Wash kraut well and drain. Combine with green pepper, onion, celery and pimento. Add vinegar-sugar mixture and chill for a couple of hours or overnight.
Melt margarine and add spices. Spoon over nuts and bolts, stirring from the bottom of pan. Spread in shallow pan and heat oven to 250°. Cook 30 to 40 minutes, stirring once or twice. Keeps forever in tins.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth (one minute in blender on high for 2 minutes). Pour into pie plate. Bake 50-55 minutes. Serves 8.
Mix the first 3 ingredients with a fork well. Mixture will be kind of crumbly. Remove about 1 cup of mixture and set aside. Press the remaining into a 9 x 13-inch baking dish. Bake at approximately 350° for 15 minutes.
Drain sweet potatoes. Mix mashed sweet potatoes, 1 cup sugar, salt, 1/3 stick margarine, milk, butter and eggs (beaten) together. Pour into 1 1/2 to 2-quart casserole dish. Sprinkle with topping made of brown sugar, flour, margarine and chopped pecans. Bake at 350° for 35 minutes or until topping turns light brown.
Heat apples and water over medium heat to boiling. Reduce heat. Simmer 5 to 10 minutes or until tender, stirring occasionally. Stir in brown sugar, cinnamon and nutmeg. Heat to boiling 1 to 2 minutes, then mash. Makes 4 cups applesauce.
Brown meat, onion and pepper. Add chili sauce, catsup and sugar. Cook on low heat for 2 hours.
Spread sour cream evenly on bottom of serving dish. Spread salsa, then tomatoes, green peppers and cheese. Serve with nacho chips.
Flatten each chicken breast half into a paillard as follows: Carefully remove the tendon. Put each breast half between two sheets of waxed paper and flatten with a meat pounder to a thickness of 1/8 inch or even less. The paillards can be cooked right away or frozen. To freeze, stack between sheets of waxed paper, then wrap in a plastic bag.
Dissolve Jell-O in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill about 3 hours or freeze until firm. Garnish with peach slices.
Spray large roasting pan with Pam. Place tri tip or roast in pan. Top with sausage, cut in 4-inch pieces. Pour barbecue sauce over all. Cover tightly with lid or foil. Bake at 275° or 300° for at least 4 hours or longer.
Saute chicken in butter in skillet. Reduce heat when fully cooked. Sprinkle with Italian seasoning and garlic salt. Add mushrooms, onion and diced tomato. Simmer and top with cheese. Serve over rice (optional).
Combine the first three ingredients and set aside. In a large mixing bowl beat eggs and sugar. Combine oil and orange juice. Add alternating with dry ingredients to egg and sugar mixture. Mix until smooth. Add vanilla and beat well. Pour half of the batter into a greased and floured tube pan. Arrange half of the apples over the batter.
Combine all ingredients, shape into loaf. Bake 1 hour at 350°. Microwave 25 minutes on High. Let stand 5 minutes.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup melted butter. Beat with electric mixer until smooth and spoon into greased 2-quart shallow casserole. Combine brown sugar, flour, 1/3 cup unmelted butter and pecans. Sprinkle over top of casserole. Bake at 350° for 30 minutes. Serves 8 to 10.
Cook macaroni and drain. Drain all vegetables. (May also use cauliflower, broccoli, onions.)
Cook bacon until crisp in 3-quart pot. Remove and drain on paper towel. Discard extra fat. Put onions in pot; cook 4 or 5 minutes. Stir in soup, milk and corn. Bring to a simmer. Stir in fish and thyme. Simmer 3 to 4 minutes longer or until fish is translucent. Sprinkle with bacon.
Use can carrots (or slice your own and cook). Drain and mix all ingredients. Add carrots. Refrigerate for 24 hours before eating. Will keep 2 weeks in refrigerator.
Cream butter and sugar. Beat in eggs. Add bread, then add pineapple. Bake in a 1-quart baking dish at 350° for 45 to 50 minutes.
Mix and press into a 9 x 13-inch pan. Bake until golden at 350°.
Melt together chocolate and butter. Add flour, sugar, eggs, vanilla and nuts. Pour into greased or paper-lined cupcake tins. Bake at 350° for 20 minutes.
Place lettuce, tomatoes, onion and cucumber in large serving bowl; toss to combine. Combine parsley and next 7 ingredients, stirring with a whisk. Add dressing, cheese, olives and peppers to lettuce mixture. Toss gently to coat. Serves 6 to 8.
Melt butter. Mix butter with Veg-All, onion, mayonnaise and cheese. Pour into casserole dish. Crush stack of Ritz crackers and pour on top of casserole. Bake at 350° for 30 minutes.
Place uncooked chicken breasts in a 9 x 13-inch pan. Place 1 slice of cheese over chicken. Mix the wine, soup and sour cream together. Spread over cheese. Melt butter and mix croutons. Sprinkle croutons over chicken. Bake for 325° for 1 hour. Serve over rice.
Combine ingredients and place in 9 x 14-inch pan. Bake at 300° for 1 1/2 hours.
Mix first six ingredients together. Crumble cheese into small pieces and add to mixture. Good with hard pretzels, chips or raw vegetables.
Remove sausage from casing. Chop the meat. In large saucepan, saute sausage, beef, onion and garlic until brown. Add sugar, 1 tablespoon salt, basil, fennel, pepper and half of parsley. Mix well. Add tomatoes, tomato paste and 1/2 cup water. Bring to a boil and simmer covered for 1 1/2 hours.
Layer half of cabbage in a 2-quart casserole. Salt and pepper to taste. Add remaining cabbage and salt and pepper. Mix flour and cream and pour over cabbage. Lay bacon over the top. Cover and bake at 350° for 45 minutes. Remove cover and bake 10 minutes more.
In greased oblong baking dish, put rice, liquids and celery. Dot with margarine and sprinkle with paprika. Cook at 350° for 1 hour.
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt and pepper; mix well. Add beef; mix well. On waxed paper or foil, pat meat to a 12 x 10-inch rectangle. Arrange ham on top of meat leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat using paper to lift. Seal edges and ends. Bake at 350° for 1 1/4 hours.
Cook lasagna noodles according to package directions. Mix together all remaining ingredients, except Parmesan cheese and spaghetti sauce and Mozzarella cheese. Using 9 x 11-inch baking dish, pour a small amount of spaghetti sauce on bottom. Layer with 1/2 lasagna noodles. Next layer with 1/2 spinach mix. Next layer with 1/2 package Mozzarella cheese. Repeat. End with sauce; sprinkle with Parmesan cheese. Bake at 350° covered for 45 minutes. Uncover and continue baking for 15 minutes.
Mix undiluted lemonade and milk with a wire whip. Add Cool Whip. Pour into shell; garnish with grated lemon rind. Cool 4 hours before serving.
In a large pot pour in water, ziti and cooking oil. Cook on a medium heat until ziti is soft. In a frying pan spray cooking spray and put on a low heat. Add to the ground beef, salt and pepper and place in frying pan. Cook in pan until meat is brown. Drain meat and ziti once both are cooked. Add meat to ziti. Pour spaghetti sauce over meat and ziti. Mix. Serves 4 to 5 people.
Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs, then coconut, then chocolate bits, then walnuts over the butter. Pour milk over it and bake at 350° for 30 to 35 minutes. Top will be brown. Let cool and cut into squares.
Flatten chicken breasts. Dip in egg and bread crumbs. Brown on both sides. Pour spaghetti sauce in baking dish. Place chicken on sauce. Top with Parmesan cheese and Mozzarella slices. Bake 15 minutes at 350° or until cheese is melted.
In small mixing bowl, sprinkle lemon juice over apples and toss lightly to combine. Add celery, raisins and mayonnaise and mix until thoroughly coated. Cover with plastic wrap and refrigerate until chilled, about 30 minutes.
Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut. Grease Bundt pan and dust with sugar. In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut. Pour cake mix into pan. Bake for 1 hour at 325°. Cool 5 minutes and turn out on plate and glaze.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 10 minutes.
Pour milk in large bowl; add pudding mix. Beat until well blended, about 1 minute. Let stand 5 minutes. Fold in Cool Whip and candies. Spoon into crust. Freeze about 6 hours or overnight. Let stand 10 minutes to soften before serving. Keep in freezer.
Put shortening in bowl and gradually add water, creaming with fork until well mixed. Add flour and salt. For one 2-crust 8-inch or 9-inch pie or two shells.
Combine soup, milk, soy sauce and pepper in a 1 1/2-quart casserole dish. Stir in 1/2 can French fried onions. Bake at 350° for 25 minutes or until hot and bubbling. Stir. Top with remaining onions, then bake for 5 more minutes.
Steam carrots. Drain and save liquid. Saute garlic and ginger in 1 tablespoon oil for 5 minutes. Then discard garlic and ginger and retain oil. Stir in mushrooms and water chestnuts and add tofu. Saute for a few minutes. Drain juice and save. Simmer a few more minutes. Put snow peas on top of tofu, followed by carrots and green onions. Simmer until snow peas are done. Boil sauce ingredients, last 5 on list, stirring constantly until done. Pour over vegetables and serve right away over rice.
Cook rice according to directions. Mix in both cans of soup and serve with pork chops, meat loaf, etc.
Mix first 6 ingredients as any other cake. Pour into a 13 x 9-inch pan and bake at 350° for 35 minutes. When cake is done, cover top with marshmallows. Pour icing over top.
Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups of the whipped topping in bowl. Beat with wire whisk until well blended, about 1 minute. Spoon half the filling into 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 whipped topping and additional strawberries, if desired.
Mix pineapple and cherries in a 9 x 13-inch pan. Sprinkle cake mix over fruit. Scatter top with nuts. Cut oleo into pieces and place on top. Bake at 350° for 50 minutes.
One large bunch: Discard the long stems and hard pieces and any parts that are too old looking. Wash 4 to 5 times or until they are free of grit and trash. Last wash, lay them straight on each other, then roll up a handful and shred or cut them across the leaves. This is the mustard and collards. The turnip roots should be peeled and cut in quarters or half, depending on how large they are, then twist the tops to tear them.
Cook noodles and then cut in half. Prepare lasagna. Drain. In medium bowl blend Ricotta cheese, eggs, Parmesan cheese, salt, pepper and garlic powder. Stir in thawed and cooked spinach and 2 cups of Mozzarella cheese. Spread Ricotta mixture evenly on lasagna strips. Roll up each strip.
Let hash browns partially thaw out. Place in greased 9 x 13-inch pan. Mix in other ingredients. Bake at 350° for 30 to 45 minutes.
Cream margarine, sugar, eggs, vanilla and peppermint flavoring. Mix together flour, salt and cocoa. Add flour, salt and cocoa to creamed mixture. Bake in glass casserole dish for 30 minutes at 350° and let it cool before icing.
Preheat oven to 350°. Grease and flour a 9-inch angel food pan. Beat together oil and sugar in a large bowl. Add egg and vanilla and blend well. Sift together flour, soda and salt. Stir into batter. Add nuts and bananas. Bake in preheated oven at 350° for 1 hour and 15 minutes.
Sift together flour, sugar, salt and soda. Into this, blend eggs, fruit cocktail and vanilla. Pour into greased 9 x 13-inch pan.
Mix sugar, salt and shortening. Beat in egg yolks, flour, vanilla, baking soda and milk. Add stiffly beaten egg whites. Fold in cherries. Grease and flour 2 cake pans (round). Bake at 350° for 35 to 40 minutes.
Combine mayonnaise, French dressing, chili sauce, salt, pickles, celery seed, Worcestershire, horseradish, parsley, Tabasco and Paul Prudhomme seafood seasoning. Mix well. Add chopped eggs and crawfish tails. Mix well. Place lettuce on 4 to 6 salad plates. Spoon crawfish mixture on top. Garnish with tomato wedges and avocado slices.
Cream butter and sugar; beat in egg yolks. Add flour and oats. Mix well. Spread in greased and floured pan (13 x 9-inch). Bake for 20 minutes at 350°. Cool 10 minutes. Melt chocolate chips and spread over bars. Sprinkle with nuts.
Saute hamburg and garlic in oil. Add next 5 items and simmer 20 minutes. Cook noodles in boiling water for 7 minutes. Drain. Beat Ricotta with eggs. Fill 2 large buttered casserole dishes with alternating layers of noodles, Mozzarella, Ricotta mix, tomato meat sauce and Parmesan cheese. End with top layer of meat sauce and Parmesan cheese. Bake at 375° for 30 minutes, covered.