HumbleIntelligence/food-ner-1-Million huggingface dataset:
In nonstick pan, heat oil; add 1 cup onion and 1/2 cup green pepper and cook until tender. Add rice, cumin, red pepper and coriander. Mix and heat 2 minutes. Add beans; heat. Add uncooked onion and tomato if desired. Approximately 125 calories per 1/2 cup; less than 2 grams of fat.
Cook ground beef, bacon and onion in large skillet until meat loses color and onions are tender. Drain only if excess amount of fat.
Saute onions in butter. Add soup, mushrooms and chicken. Heat and stir. Then add sour cream. Don't boil. Serve in patty shells (frozen).
Cream sugar and shortening. Add eggs and vanilla; beat. Add dry ingredients and milk. Beat, then fold in blackberries with some juice, making 2 cups. Pour into cake pan greased and floured. Bake at 350° for 45 to 55 minutes. Insert a toothpick when it comes out clean, it is done.
Chop tomatoes with food chopper. Mince peppers with food chopper. Slice green onion very finely. Mince garlic and cilantro. Chop 1/2 white onion with food chopper. Squeeze limes and lemon into mixture. Add salt to taste. Mix all together. Refrigerate. Serve with chips of your choice.
Melt butter in small cast-iron skillet. Stir together well the cornmeal, flour, egg and buttermilk. Add the melted butter, leaving a small amount of butter in bottom and along sides of skillet. Pour mixture into heated skillet and bake at 350° for 25 to 30 minutes. Serve immediately.
Preheat oven to 325°. Cut slits in lamb and insert dill and garlic slivers. Roast for 2 1/2 hours or 30 minutes per pound. Brush mint jelly over meat the last 10 minutes of roasting time. Remove meat from oven to rest.
Combine cool whip, cream cheese, pudding, vanilla, milk and powdered sugar. In a large container, alternate between layers of crushed oreos and pudding mixture; beginning with the oreos and ending with the oreos. Refrigerate. Can put in a flower pot with flower stems wrapped in plastic wrap as a centerpiece. Or in sand buckets and dish out with shovels.
This is delicious for hors d'oeuvres or great for lunch when spread on a split English muffin, then broiled. Put all through a food chopper. Mix and shape into a log that is 2 inches in diameter. Freeze until ready to serve. Slice and put on Melba rounds or your favorite cracker. Put under broiler until brown.
Mix all ingredients together and pour into an ungreased loaf pan. Refrigerate overnight. Bake 1 hour at 325°. Let set 10 to 15 minutes after removing from oven. Excellent with blueberry muffins.
Mix graham crackers, butter and sugar; press in ungreased 9 x 13-inch pan. Bake 10 minutes at 350°. While still warm, spread mixture of Eagle Brand milk and coconut. Bake 12 minutes at 350°. Frost with chocolate frosting, candy bars or chocolate chips.
Mix dry ingredients; add food coloring, water and oil. Cook in heavy pan for 3 minutes or until mixture pulls away from pan. Cool and knead.
Drain crab meat and flake over cream cheese. Pour sauce over crab meat; serve with your choice of crackers. This is a quick appetizer to prepare for unexpected holiday company.
Melt butterscotch chips in double boiler. Add milk and other ingredients. Drop out on wax paper. Yields 3 dozen pieces of candy.
Brown ground beef, then add diced onion and simmer for a few minutes. Add chili block or mix; mix well. Add tomatoes and chili beans and approximately 1 can water. Salt and pepper to taste. Cook 30 minutes to 1 hour.
In a skillet, pour olive oil. Add onions and peppers and saute. Add sliced sausage and canned tomatoes. Turn heat to low and simmer. Follow directions on package of linguine to cook. Drain linguine. Serve skillet mixture over linguine. Yum, yum, yum, yum.... Sprinkle Parmesan cheese over top.
Mix all ingredients together except cheese. Cook on low heat until thick. Cool to lukewarm; add cheese. Pour on second layer. Chill until firm.
Combine tomatoes, pepper, onion and celery in bowl. Sprinkle with sugar and let stand for 10 minutes. Mix vinegar, water and salt and pepper. Add to tomato mixture. Refrigerate for a few hours before serving.
Combine all and pour into a floured Bundt pan. Bake at 350 degrees for 50-60 minutes.
In a large bowl, lightly beat eggs. Add tomato sauce, onions, bread crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9 x 5 x 3-inch loaf pan. Combine brown sugar, mustard and vinegar. Pour over meat loaf. Bake, uncovered, at 350° for 70 minutes.
Mix well; boil 5 minutes. Let cool 10 minutes. Mix with 1 box powdered sugar. Blend well. Add 1 teaspoon vanilla.
Cook squash and onions until tender. Drain off all liquid; mash. Beat together egg and milk; add to squash. Mix cheese, oleo and cracker crumbs. Add 1/2 to squash mixture. Pour into buttered casserole dish. Sprinkle remaining crumbs on top. Bake 20 to 30 minutes at 400°.
Mix first 4 ingredients together and pat out in a 9 x 13-inch pan.
Saute ham and onions in 3 tablespoons butter in large skillet until tender. Add eggs and cook over medium-high heat, stirring to form soft curds. When eggs are set, stir in mushrooms and Cheese Sauce. Spoon eggs into 13 x 9 x 2-inch pan. Combine 1/4 cup melted margarine and crumbs, mixing well; spread over egg mix. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350° for 30 minutes.
Cook sliced potatoes until just tender; drain. In separate saucepan, melt butter; blend in flour, salt and pepper. Add milk, cook and stir until thick and bubbly. Add 3/4 of the cheese and blend well. Mix cheese sauce with potatoes. Turn into 1 1/2-quart casserole. Top with remaining cheese. Bake at 350° for 35 to 40 minutes.
Mix cream cheese, pecans and onions. Spread on ham slices and roll. Place in refrigerator over night. The following day slice and place on a tray to serve.
Boil loose tea in water 2 minutes; strain and add sugar and lemon juice to the tea water. Stir until sugar dissolves. (This makes a syrup, which can be refrigerated and kept as needed as long as two weeks.) To serve ice tea, add 1 cup tea syrup to 4 cups water and mix well.
Mix peaches and sugar together in a blender. Add to other ingredients. Churn until frozen. Makes 4 quarts.
Sift flour, baking powder and salt. Add milk and flour mix alternately to sugar and shortening mixture which has been creamed. Add egg and beat smooth. Cook in greased and floured cake pan. Makes one layer. Can be frosted or used with sauce.
Preheat oven to 350°. Pour the cooking oil in a 13 x 9 x 2-inch pan. Tilt pan so oil covers the bottom. Mix cake mix, water and eggs, using a mixer. Pour into pan with oil and blend. Spoon pie filling over batter using a fork to create a marbled effect. Bake for 35 to 45 minutes or until toothpick inserted comes out clean. Serves from pan. Cover tightly.
Bring to boil the sugar, cocoa, margarine and milk. Boil one minute. Remove from heat and add peanut butter, salt and vanilla. Add oats. Drop by teaspoon onto wax paper. Allow to cool.
In a large bowl combine sugar, soda, cream of tartar, salt, vanilla, butter and egg. Mix with mixer on low speed for about 1 minute or until well blended. Gradually add flour; blend at low speed until well mixed. If desired, tint with a few drops of food coloring.
Mix flour, baking powder, salt and sugar. Using a pastry blender, cut in shortening to the dry mixture until it resembles coarse meal. Store in an airtight container.
Combine butter, sugar, eggs and vanilla in mixing bowl. Beat well. Sift flour, baking powder and salt. Add slowly alternating with milk. Beat well. Bake at 375° for 35 to 40 minutes.
Saute onion in butter until tender. Combine onion mixture, hash brown potatoes and next 3 ingredients in a large bowl; stir well. Spoon potato mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Top with crushed cereal. Yield: 6 to 8 servings.
Combine ingredients in mixing bowl. Pour into 1 1/2-quart casserole and bake in a 350° oven for approximately 30 minutes.
Melt butter; add flour and seasonings. Stir until smooth; slowly add hot milk, stirring when it thickens. Melt cheese in sauce. In buttered baking dish, put layers of sliced potatoes, onion and cheese sauce. Bake at 350° for 1 hour.
Mix picante sauce, sugar and mustard. Place chicken breasts in a 2-quart shallow baking dish. Pour mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is done. Serve over rice.
Mix hamburger, onion, oats, cheeses, eggs and catsup to make a loaf. Put loaf in pan; coat loaf with barbecue sauce. Bake at 400° until done. For a smaller loaf, cut ingredients in half.
Combine the first 5 ingredients and mix well. Blend in 1 cup of the chopped nuts. Mixture will be soft. Chill until firm; shape into a ball. Roll in remaining nuts. Place on serving plate and press the cherry into the top. Serve with crackers.
Mix sugar, dates and 1 stick margarine. Cook over low heat. Stir until melted. Stir in the Rice Krispies and pecans. Make into balls. Dip in powdered sugar. Good!
In large pan, mix cocoa, sugar, butter and milk. Bring to boil. Boil until soft ball stage forms in cold water; remove from heat. Add peanut butter, quick oats and vanilla; mix well. Drop by spoonfuls onto wax paper. Cookies harden as they cool.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add next 10 ingredients. Cover and cook on low for 7 to 8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yields 6 to 8 servings.
Cream butter and sugar. By hand, beat in eggs, one at a time. Stir in pineapple and fold in bread cubes. Bake, uncovered, sprayed with Pam, at 350° for 1 hour.
Mix first 5 ingredients. Press most of it in a 9 x 13-inch pan. Spread the cranberry sauce and rest of mixture on top. Bake at 350° for 30 to 45 minutes.
Sift together flour, sugar and salt. Cut shortening into flour mixture until crumbly. Beat separately water, vinegar and egg. Add water, vinegar and egg mixture to flour mixture and stir until all ingredients are moistened and dough is formed.
Mix 1 cup flour and 1 stick margarine. Press firmly into cake pan (oblong or square). Add 1 cup chopped pecans on top of this. Bake 15 to 20 minutes at 350°, then cool.
Beat eggs with the oil. Add sugar and vanilla. Add the other ingredients and mix well. Pour into 2 loaf pans and bake at 350° for 1 hour.
Roll half pastry crust and fit in a 9-inch pie plate. Brown pork and onion, skim off excess fat and mix in soda crackers, water, apple and spices. Cook for 15 to 20 minutes. Fill pie plate. Cover with other half of pie crust. Cut holes in center of pie crust. Bake on center rack of oven for 35 to 40 minutes at 375°.
Sift together flour, sugar, baking powder and salt. Cut in the margarine and stir in the milk, pecans and orange peel. Drop biscuits on top of rhubarb mixture and bake in hot oven for about 25 minutes. Serve with cream or milk if desired. Makes 6 servings.
Drain peaches, reserving 1/2 cup syrup. Arrange peaches, cut side up, in an 8-inch pan. Pour reserved cup of syrup over all. Combine sugar, nuts and cinnamon and sprinkle over the top. Dot with butter. Bake at 375° for 15 minutes. Serve warm with small scoops of vanilla ice cream.
Combine evaporated milk, eggs, sugar and vanilla, blending well. Pour into pie shell and bake on bottom rack of oven at 400° for 35 minutes. Yield: One pie.
Simmer escarole in water until cooked down. Drain. Saut garlic in hot oil. Add chicken broth, pepperoni and escarole. Simmer 1/2 hour. Add beans the last 5 minutes. Add crushed red pepper to taste.
Brown ground beef, onion and pepper. Drain. Put in cake pan. Pour in refried beans, rice, enchilada sauce, 1 1/2 cups of cheese (save 1/2 cup cheese for top). Mix in 1/2 bag of Doritos (save 1/2 bag for top). Top with leftover cheese and Doritos. Heat until cheese melts and serve.
Spread cream cheese in bottom of 9 x 13-inch pan. Brown and drain ground beef. Spread over cream cheese. Pour picante sauce over layer of beef. Sprinkle cheese over entire mixture. Microwave 10 minutes or until cheese bubbles.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook on medium heat. Boil 1 minute slowly. Stir in at least 1/2 the hot mixture into beaten egg yolks. Then blend into the balance of hot mixture. Boil 1 minutes longer, stirring constantly. Remove from heat and add butter, lemon juice and rind. Pour into baked pie shell and cover with meringue.
Mix the first 7 ingredients and pour 1/2 of the batter into greased and floured Bundt pan. Mix the sugar and cinnamon. Pour over first half of batter. Pour remaining batter over this mixture. Bake at 325° for about 1 hour. Remove from pan and glaze while hot.
Mix first three ingredients in a heavy aluminum saucepan. Add next three ingredients. Stir until mixed. Cook at low temperature for three minutes or until mixture pulls away from sides of pan. Knead slightly. Store in airtight container. (A few drops of oil of wintergreen may be added to give a pleasant aroma.)
Add all ingredients to deep pie crust and bake about 40 minutes at 325° to 350°.
Mix all ingredients. Pour into 2 1/2 or 3-quart casserole dish (oblong). Bake at 350° for 25 to 30 minutes. Serves 16.
Mix sugar and flour together. Add milk, butter, egg yolks and vanilla; mix well and cook over double boiler until thick. Pour into baked pie shell; top with meringue. Cook at 350° . Beat egg whites well until they form a peak. Stir in 1 tablespoon sugar and place on top of custard mix in pie shell.
Saute onion and livers in chicken fat. Put sauteed onion and livers, seasonings, Worcestershire sauce, lemon juice and eggs in blender and blend until smooth. Makes 1 1/2 cups pate.
Place chopped dried beef in the bottom of casserole dish. Wrap bacon around chicken. Arrange on beef. Mix soup and sour cream. Pour over chicken. Bake at 275° for 2 1/2 to 3 hours. Serve over rice.
Place each pork chop on a 12 x 12-inch square of foil. Peel and slice 1 medium potato and carrot; slice green pepper and onion. Add as many as desired. Place 1 tablespoon of butter on top of onions, salt and pepper to taste (garlic, if desired). Seal foil tightly and bake at 350° for 60 to 75 minutes. Open foil when finished and place cheese; let it melt.
Cook pasta per directions on box. Wash and chop all the vegetables. In large skillet, cook squash, zucchini, bell pepper and onion in cooking oil and water until tender. Mix half of sauce into vegetables; bring to boil.
Mix all ingredients together using a fork to stir. Mix well. Bake in pan which has been sprayed with Pam (9 x 12-inch) at 325° for 35 to 40 minutes.
Cook and drain asparagus; arrange in shallow dish. Mix all other ingredients except egg and gherkins in jar; shake well to combine. Pour over asparagus. Refrigerate at least 1 hour, turning spears several times. Arrange on platter, sprinkle with finely chopped egg and gherkins. Serves 8.
Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, salt, ginger and cloves. Pour into a 9 x 13-inch greased pan. Sprinkle dry cake mix over the mixture. Pat down with a spoon. Sprinkle with chopped nuts, then with the melted butter. Bake at 350° for 1 hour and 15 minutes or until done (check with a knife coming out clean). Drizzle with powdered sugar icing or serve with whipped cream. UMW-good!!!
In large mixer bowl, combine butter or margarine, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup morsels.
Mix ingredients well and bake in an oblong cake pan sprayed with Pam for 30 minutes at 350° or until knife put in the center comes out clean. Cool well.
Divide crescent rolls into 8 triangles. Cut each into 3 triangles (24). Clean shrimp. Melt butter. Mix in thyme and marjoram. Coat shrimp with butter mixture. Place one shrimp on each triangle. Fold over. Brush remaining butter over crescent triangle. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Combine Kool-Aid, sugar and water. Dissolve thoroughly. Add pineapple juice and pineapple chunks and cherries. Freeze a ring of punch in a mold with cherries and/or pineapple chunks. Serve with ginger ale added before serving.
In a 13 x 9-inch pan, mix graham cracker crumbs, sugar and butter. Press into bottom. Beat cream cheese, 1/4 cup sugar and 2 tablespoons of milk until smooth. Fold in 1/2 of Cool Whip. Spread over crust.
Beat above ingredients together and put into ungreased 9 x 9-inch pan. Bake 25 minutes at 350° oven. Cool completely. Top with 1/2 pint real whipping cream beaten stiff. Shave plain Hershey candy bar on top and refrigerate overnight. Cut in squares and serve.
Mix ingredients together and spread on a plate. Top with shredded cheese, shredded lettuce, chopped green pepper and chopped tomatoes. Serve with Doritos.
Mix all ingredients except cracker crumbs. Pour in lightly buttered 13 x 9 x 2-inch baking dish. Sprinkle crumbs on top and bake at 350° for 40 minutes.
Butter a 9 x 12-inch glass baking dish. Spread cubed bread in dish. Add sausage and cheese. Mix eggs, salt, dry mustard and milk; pour over mixture. Cover and refrigerate overnight. Uncover and bake at 350° for 45 minutes.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using a pastry blender, cut in margarine until mixture is like fine meal. Press into pan. Bake for 20 minutes.
Allow cream cheese to soften at room temperature. Add garlic powder and hot sauce and mix well. Spread cheese. Mix thinly on salami slices. Roll up and secure with a toothpick. Keep chilled until serving time.
Slice chicken into bite size pieces. In a large bowl, mix soup, mayonnaise, lemon juice, cheese, string beans (drained but leave moist) and mushrooms (drained but moist). Put chicken in medium size roaster. Pour mixture over chicken. Bake at 350° for 40 to 50 minutes. Remove from oven; add 3/4 package croutons, pushing into mixture. Top with biscuits. Return to oven and bake at 350°, uncovered, for 20 minutes, until biscuits are brown. Enjoy!
Sift dry ingredients into mixing bowl. Cut in shortening. Add water a little at a time, stirring to form a stiff dough. Knead until smooth. Roll thin; cut into 2-inch squares or triangles. Heat oil in deep heavy pan to 365°. Deep fry dough pieces a few at a time until golden brown. They will puff up as they fry. Serve with butter and jelly or honey. (Can be rolled in powdered sugar.)
Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add the shortening to the flour mixture to blend together until of cornmeal-like consistency. Pour milk into flour mixture slowly. Add egg. Stir to a stiff dough. Knead five times. Roll to 1/2-inch thickness. Cut with 1 1/2-inch cutter. Bake on an aluminum cookie sheet for 10 to 15 minutes at 450°.
First Layer: In a 9 x 13-inch cake pan, layer chicken (cooked and cubed).
Combine peanut butter, powdered sugar, 1/2 stick margarine and powdered milk. Mix well by hand. Pat into a 9 x 13-inch pan.
In medium saucepan, combine marshmallows and milk. Cook and stir over low heat until marshmallows are smooth melted. Cool slightly. Stir in the peanut butter. Serve warm or chilled over ice cream or cake.
Mix butter, sugar and eggs. Stir in flour, soda, salt and pecans. Drop by teaspoonful about 2 inches apart on ungreased cookie sheet. Bake at 350° about 10 minutes. Makes 5 to 6 dozen.
Pour lemon juice over chicken. Sprinkle with cinnamon. Broil for 8 minutes in a deep baking pan. Slice onion, pepper, mushroom and garlic. Dump on chicken. Pour tomato juice over all until almost covered. Sprinkle Feta cheese on top. Bake approximately 1 hour and 15 minutes.
Mix well. Transfer to baking dish. Top with cheese. Bake at 350° for 1 hour. Serves 12.
Combine ingredients in order given. Mix well. Press into 2 greased loaf pans and bake at 350° about 1 1/2 hours. Serves 10.
Mix first 4 ingredients well in large bowl. Form into balls. Put in 9 x 13 pan. Mix remaining ingredients very well. Pour over meat and bake at 350° for 2 hours.
Preheat oven to 450°. Mix bisquick, milk and cheese until soft. Drop a tsp. full on greased baking sheet. Cook for 8 to 10 minutes. While baking, mix melted butter, garlic powder and parsley; pour over biscuits when done while they are still hot. Serve.
In large bowl, combine cake, pudding mix, sour cream, oil, water and eggs. Beat 5 minutes with electric mixer at medium speed. Stir in chocolate chips. Bake in greased and floured Bundt pan for 1 hour at 350°. Cool on wire rack 30 minutes. Loosen edges and turn out. Cool completely. Serve with whipped cream, sour cream icing.
Lightly grease and flour 13 x 9-inch pan. In large bowl, cream butter. Gradually add sugar, beating well after each addition and until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, allspice and salt. Add to creamed mixture, blending well. Stir in carrots, nuts, coconut and raisins. Spoon and spread batter evenly in pan. Bake in preheated 325° oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting.
Layer all the ingredients in order listed and bake at 350° for 30 minutes or longer.
Put all ingredients in crock-pot. Put lid on and cook 5 hours. May add other vegetables if desired. Be sure to slice them thin.
Soften yeast in 1/4 cup warm water and set aside. Cream the sugar and shortening. Add boiling water, salt, cold water and eggs. Mix well. Add softened yeast. Add flour, 2 cups at a time, and beat with mixer. Do not knead. Let rise until double in bulk. Stir down and refrigerate until needed. To use, make into rolls using enough flour to work with. Let rise in warm place until double, around 1 1/2 to 2 hours. Bake at 400° about 10 to 15 minutes or until brown.
Drain spinach, squeezing out excess liquid. Combine all ingredients. Pour into 1-quart baking dish. Cover. Bake at 375° for 25 to 30 minutes, until done.
Grind tomatoes and let drip from colander or bag. Grind peppers, cabbage and onions. Mix all together and add spices, sugar and vinegar. Cook until it changes color. Put in sterile jars and seal at once.
In a blender, mix all ingredients, except ice. Cover and process. While blender is mixing, open feeder cap and add ice cubes. Makes 1 1/2 cups.
Sift together flour, sugar and cocoa. In a saucepan, combine margarine and Coca-Cola. Heat to boiling; pour this over dry ingredients. Don't heat. Don't use an electric mixer. Add salt, buttermilk, marshmallows, eggs and vanilla. Mix well.
Drain mandarin oranges; use the liquid to dissolve Jell-O. Add enough water to liquid to make 2 cups. Heat to boiling; add Jell-O, then add the sherbet so it dissolves. Cool and refrigerate until partially congealed. Whip in topping until mixed very well. Fold in orange sections. Refrigerate several hours before serving.
Melt margarine in 9 x 9-inch dish. Mix all ingredients except 1 cup Ritz. Pour into dish with margarine. Top with 1 cup Ritz. Bake at 350° for 30 minutes.
Run hot water over large cabbage leaves; remove from stalk without tearing. Place leaves in a large pot; steam. Remove from pot and cool. Mix all other ingredients, except soup; roll small handfuls into each cabbage leaf, tucking ends in. Place rolls in Dutch oven. Cut up remaining cabbage over rolls. Sprinkle with salt, pepper and 1 tablespoon sugar. Pour tomato soup, plus 1 can of water, over rolls. Simmer for 1 hour, or until cabbage and meat are tender. Serve with corn bread muffins and beet pickles. Serves 6.
In large skillet place sausage. Sprinkle tomatoes on top of sausage. Add garlic, pepper, parsley and olive oil in pan. Cover and cook for 35 to 40 minutes. Serve with crusty Italian bread, if desired.
Measure and mix together the dry ingredients. Add egg, milk and oil. Mix well, using a spoon. Pour into a greased 9-inch square pan. Bake at 425° for 20 to 25 minutes.
In a small bowl, combine yogurt, salsa and olives. Cover and chill until ready to serve. To serve, spoon onto baked potato halves.
Cream butter and sugars. Add eggs and beat well. Sift flour, soda, salt and cinnamon. Add flour mixture and oats and mix well. Bake in 9 x 13-inch pan at 350° until done.