HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger with onion, celery and garlic. Drain after cooking. Mix spaghetti sauce with tomatoes and soup. Add hamburger and cooked macaroni. Can add salt or pepper if needed. Serves 6.
Split ladyfingers in half lengthwise. Spread 1 teaspoon raspberry jam on bottom half of each ladyfinger; cover each with top, cut in half crosswise. Arrange 4 filled halves in each serving dish, drizzle each with 1 teaspoon sherry and 1 teaspoon orange juice. Combine milk and pudding mix in a 1-quart container; cover tightly; shake 45 seconds. Pour over ladyfingers. Chill. Just before serving, top with whipped cream and almonds. Makes 6 servings.
Cook broccoli just until thawed. Meanwhile, melt 1/2 stick margarine and mix with crushed Ritz crackers. Set aside. Melt in microwave the Velveeta with remaining margarine. Drain broccoli and squeeze out water. Add Velveeta mixture and broccoli together and place in casserole dish. Top with cracker mixture. Bake at 350° for 25 to 30 minutes.
Blend first 3 ingredients with beater until flaky. Press into ungreased 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool. Blend next 3 ingredients well and spread on crust carefully. Mix pudding and milk with beater. Pour over top of cheese mixture. Top with more Cool Whip. Garnish with nuts and refrigerate.
Mix flour and seasonings. Coat chicken. Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Sir in sour cream. Serve with mashed potatoes or rice if desired. Yield: Serves 4.
In saucepan, medium heat, saute onions in butter for about 5 minutes. Stir in croutons and saute for another 3 to 4 minutes. In a well-greased 2-quart casserole, layer croutons with onions and tomatoes, sprinkled with basil and cheese. Finish with tomatoes and cheese. Bake in a preheated oven at 350° for 35 to 40 minutes. Makes about 6 servings.
Heat oil in heavy skillet. Saute onion and garlic until tender and slightly brown. Add tomatoes, tomato paste, parsley, salt, pepper, oregano, thyme and marjoram. Simmer, covered, for 2 hours, stirring occasionally. Cook lasagna noodles according to package directions. Drain in colander and rinse with cold water. Cover bottom of a 13 x 9-inch greased baking dish with noodles. Spread 1/2 of Ricotta on noodles. Put layer of sauce, Mozzarella and Parmesan. Repeat noodles, Ricotta, sauce, Mozzarella and Parmesan. Top with sauce and Parmesan. Bake at 350° for 45 minutes. Let stand for 10 minutes before serving.
Mix all ingredients together. Pour in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Saute garlic lightly in oil; add vegetables and saute until onion is tender. Add tomato sauce and stewed tomatoes; sprinkle all with seasonings. Cover and simmer for 10 minutes to blend flavors. Add snapper fillets, cut into serving size portions. Bring to boil; lower heat and simmer for 15 minutes or until fish is firm and flaky. Can keep warm for 1 to 2 hours. Serves 4 generously. Good with cheese bread and salad. Can also add scallops, shrimp or squid.
In saucepan, melt Crisco. Blend in flour and onion salt. Stir in soups and milk. Cook and stir until thick and bubbly. Stir in cheese until melted. Remove from heat. Stir in turkey and vegetables. Turn into 2 casseroles. Cool quickly. Wrap and freeze. Place frozen casserole into heated oven. Bake covered at 425° for 1 hour. Stir occasionally last 20 minutes. Prepare quick biscuits. Place around edge of casserole. Bake uncovered 15 minutes or until brown.
Boil zucchini until tender; cook together carrots, onion, and oleo. Mix this with soup and sour cream. Add 3/4 cup seasoned croutons and stir in zucchini gently. Cover with 1 cup croutons, bake at 350° for 20 to 25 minutes.
Cream butter and sugar. Mix in eggs. Add vanilla and stir in flour. Add cocoa and nuts. Bake in a 9 x 13-inch pan that has been greased and floured. Bake at 325° for 25 minutes. Ice while warm.
Cook broccoli as instructed on package. Saute onion in butter. Cook rice as instructed on box. Mix all together with Cheez Whiz. Bake at 350° until mixture is bubbly.
Combine sugar, water, syrup and cinnamon in saucepan. Cook to soft ball stage. Add butter and pecans. Stir until white.
Brown chops on both sides. Place in square pan (9 x 12-inch). On each chop, place a slice of onion, a slice of tomato and a slice of green pepper (the pepper should be cut in half to form a cup). Fill each pepper cup with cooked rice. Salt and pepper to taste. Bake in 350° oven for about 1 1/2 hours. Add 1 cup water before covering with foil and putting in to bake.
Thoroughly mix fruit and sugar in large bowl. Let stand 10 minutes. Mix water and fruit pectin in small saucepan. Boil 1 minute, stirring constantly. Remove from heat and stir into fruit. Continue stirring 3 minutes. Ladle quickly into six 1 cup containers. Cover at once with tight lids. Let stand overnight, then store in freezer.
Beat shortening, sugar, egg, water and vanilla together until creamy. Sift together flour, salt and soda. Add to creamed mixture. Blend well. Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated oven at 325° for 12 to 15 minutes.
Dissolve granules in hot water in a bowl. Stir in egg whites and vanilla. Combine powdered sugar and next 3 ingredients in a bowl. Add egg white mixture and beat at medium speed with an electric mixer until blended. Stir in pecans. Drop by teaspoon 1-inch apart on greased and floured baking sheet. Bake at 350° for 12 to 15 minutes.
In small bowl, dissolve yeast in water. In large bowl, stir together 2 cups flour, sugar and salt. Add yeast mixture, 6 tablespoons butter, egg, starter and milk. Beat with mixer or wooden spoon for 5 minutes, until well blended and smooth. Gradually beat in remaining flour. Cover and let rise until doubled (about 45 minutes). Pour 2 tablespoons butter into 9 x 13-inch pan, coating bottom. Stir dough down, drop into pan by large spoonfuls, making about 15 rolls. Cover and let rise (about 30 minutes). Drizzle 2 tablespoons butter over rolls. Bake in preheated 425° oven (400° glass pan) for 15 to 20 minutes or until browned. Turn out and pull apart to separate.
Cover a cookie sheet with foil. Mix flour and brown sugar. Work in butter until mixture is crumbly. Stir in pecans. Spread a thin layer on the sheet and pat down evenly. Bake 15 minutes or until brown.
Dates must be cut finely and pecans chopped small. Needs no fat or butter. Nuts will add what's necessary as oil. Add flour, salt and egg. Mix well. Moisten with fruit juice. Add vanilla. Press fairly dry mixture into loaf pan. A small 1 1/2 pound bread pan will do. You can moisten side of pan with oil or line pan with brown paper bag, oiled. Cook very, very slowly in 250° oven for several hours. Cool and cut very thinly with hot sharp knife. Very rich.
Prepare pastry for 9-inch lattice top pie. Combine sugar, flour, ground nutmeg or cinnamon and dash of salt. Add to sliced fresh peaches; mix. Line 9-inch pie plate with pastry; fill. Dot with 2 tablespoons butter or margarine. (Dash with extra spice, if desired.) Adjust lattice crust; seal. Crimp edges. Bake in hot oven (400°) for 45 to 50 minutes or until done. Serve warm with whipped cream or ice cream. Very good.
Slice eggplant 1 inch thick. Soak in cold water for 1 hour. Pat dry with paper towel to absorb water, sprinkle with salt and pepper. Place in skillet with four teaspoons olive oil and garlic. Turn eggplant over once on each side, cook approximately 4 minutes on each side. Cover with spaghetti sauce and place cover on skillet for one hour. Sprinkle with fresh grated Parmesan cheese.
In large bowl, mix sugar and cocoa. Add milk and butter (do not stir). Heat in microwave on High until butter is melted (about 4 1/2 to 6 minutes). Add vanilla and nuts, stirring until smooth. Kids love to help with this!
In large bowl, beat the cream cheese until smooth with electric mixer. Add eggs and sugar, beating until well blended. Add Ricotta, cornstarch, lemon juice and vanilla. Continue beating until mixture is very smooth (4 to 5 minutes). Fold in cherries or chocolate chips, if desired. (Be sure to drain cherries and dry them on paper towels before cutting.) A handful of chips and 10 cherries are sufficient. Pour the filling into a 10-inch spring-form pan that has been lined with a graham cracker crust on bottom and an inch or two up on the sides. Bake in a 325° oven for 1 hour, or until golden and set at the edges. Chill.
Mix all of the above until mixture holds together. *Make sure that the brand of sausage has a lot of grease, otherwise the sausage balls will be dry tasting.
Brown and drain beef and onions. Combine all ingredients and spread in casserole dish. Bake at 350° for 30 minutes.
Mix approximately 2 minutes and pour into well-greased and floured oblong pan, 9 x 12 x 2-inches. Bake at 300° for 50 to 55 minutes.
Fold and coat pecan halves. Place on cookie sheet. Do not let pecans touch. Bake at 300° for 15 minutes.
Simmer dates, sugar and margarine on low heat until smooth. Remove from heat and add remaining ingredients. Form into balls and roll in coconut.
Mix flour, baking powder, salt and sugar. Add egg, milk and butter; then add blueberries. Fill a greased pan.
In 3-quart casserole, crumble beef. Microwave on High 6 to 9 minutes; drain fat. Add remaining ingredients. Cover and microwave on High 12 to 15 minutes. Stir well. Let stand, covered, for 5 to 10 minutes.
Cook zucchini until clear in a little water. Add sugar, pineapple, lemon juice and MCP. Boil hard for 6 minutes. Add jello and stir. Jar and seal.
Layer bananas on top. On top of this, spread pineapple. Top with Cool Whip. Sprinkle with cherries and chopped nuts. Refrigerate overnight. Keep refrigerated. *No Baking*
Let frozen bread dough thaw and rise until double. Punch down dough and pat loaves together. Roll out dough to 16 x 10-inch rectangle. Dough should be 1/2 to 3/4-inch thick. Spread top of dough with all but 2 tablespoons of melted butter. Sprinkle sugars, cinnamon, nuts and raisins evenly over dough. With back of spoon, gently pat sugars into dough. With long side of dough, roll up jelly-roll fashion, pulling dough towards you as you roll up. Cut into 9 even slices. Rolls will be large.
This pie can be made in a deep dish pottery pie plate. Make pastry for the bottom only. Spread half of the 4 ingredients on the unbaked pie crust. Next fill the crust with quartered apples. Add the rest of the sugar mixture and pour on 1/2 cup cream evenly. Bake on bottom shelf for 15 minutes at 450°, then move to the middle shelf and bake 30 to 40 minutes at 350°.
Cover meat with water. Add salt and heat to boiling. Reduce heat, cover and simmer 3 hours. Remove meat from stock. Let stock cool slightly; skim excess fat from surface.
Melt butter. Add flour and nuts. Mix. Press into bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°.
Beat egg white. Add sugar gradually, then other ingredients in order given. Drop on greased pan. Bake at 350° for 20 minutes.
Peel and slice apples. In a 9 x 13 inch baking dish, put 3/4 c. sugar, 1/2 stick butter and water, set in 325° oven to heat. Roll out 10 canned biscuits on floured board about the size of a saucer or a little larger. Hold dough in hand and fill with apples. Add 1 tsp. sugar and pinch together. Put pinched side down in hot liquid. Put pat of butter on each dumpling and sprinkle another 3/4 c. sugar on top with cinnamon. Bake for 1 hour.
Brown bacon, beef and onion. Drain. Mix rest of ingredients with browned ingredients. Bake 1 hour at 350°.
Stir together first four ingredients. Add brown sugar and oats. Mix well. Add remaining ingredients and stir vigorously until well moistened. Drop by level tablespoon 2-inches apart on ungreased cookie sheets. Bake in preheated oven for 12 minutes at 350°. Remove at once and cool.
Mix all ingredients. Serve immediately or refrigerate. Delicious with chips or as a dip for raw vegetables.
Mix fruit punch, water and strawberry Bullet in large container and freeze. When frozen, scoop into glass and mix half and half with 7-Up.
Preheat oven to 450°. Place ribs in a shallow pan, meaty side up. Cover with lemons and onions. Roast for 30 minutes. While meat is cooking, combine rest of ingredients and bring to a boil. Pour mixture over meat. Reduce oven heat to 350° and bake 45 minutes to 1 hour until tender, basting every 15 minutes.
Mix sugar, milk and cream and freeze in either ice cream freezer or regular freezer, until it thickens. Add fruits and return to freezer until it is firm. Don't dry to mix it altogether and freeze. The fruit gets icy before the ice cream mixture freezes.
Mix sugar and cornstarch, then add crushed pineapple (juice included). Mix thoroughly and cook for about 5 minutes, stirring constantly until thickened. Stir in jello, stirring until dissolved; cool. Add cherries and nuts. Line baked pie shells with sliced bananas, sides and bottom. Fill with jello mixture and top with Cool Whip; refrigerate.
Preheat oven to 350°. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole into pan of very hot water (1-inch deep). Bake 45 to 50 minutes. Serve warm or cold with whipped cream or ice cream.
Cook noodles as directed on package. Brown ground beef. Drain. Stir in tomato sauce. Remove from heat. Combine cream cheese, cottage cheese, sour cream and green onions. Spread half of noodles in ungreased 2-quart casserole. Cover with cheese mixture and remaining noodles. Cover with meat mixture. Bake, uncovered, at 350° for 30 minutes. Can be made ahead and refrigerated. Bake for 45 minutes. Makes 6 to 8 servings.
Dissolve lime jello in boiling water. Stir in softened cream cheese. Blend on low speed of mixer until smooth. Drain 1 small can crushed pineapple, saving juice. Add cold water to juice to total 1 cup. Stir in jello mixture. Add drained pineapple and chopped pecans. Stir and refrigerate until set.
Tear romaine lettuce in small pieces; add chopped green onions. When ready to serve, add bacon bits, croutons and dressing. Toss and serve.
In a 1-quart microwaveproof casserole dish, combine water, sugar, lemon juice and vanilla. Microwave on High power for 2 to 4 minutes or until boiling rapidly. Stir in peaches. Chill. Serve over ice cream, cake, pancakes or waffles. Makes 4 to 6 servings.
In medium-large ovensafe dish layer noodles and cheese, starting with noodles, ending with cheese. Last layer of cheese should completely cover noodles. Add egg and milk mixture (beaten well). Bake at 350° for about 20 to 30 minutes or until cheese is golden brown and no more liquid is visible when pressed with fork.
Prepare Stove Top according to package directions. Place uncooked breasts in 9 x 13-inch pan. Pour soups over chicken; top with stuffing. Cover pan with foil. Bake at 400° for 1 hour. This is an easy recipe for those busy days.
Stew chicken until meat is very tender. Remove meat from bones and cut into bite size pieces. Reserve broth for cooking spaghetti. Cook spaghetti until tender. Saute onion, celery and green pepper in butter for about 5 minutes or until tender. Add soup and milk, mushrooms, pimiento and olives. Mix all ingredients together. Place grated cheese on top and bake in moderate oven until brown on top.
Saute onions in butter until tender. Blend in cornstarch. Slowly add milk, stirring constantly, until thickened. Add chunks of Velveeta cheese (to taste) and let melt thoroughly. Add well beaten eggs. Stir until cooked. Serve over toast.
Beat the cream cheese, sugar and peanut butter until smooth. Gradually add milk. Blend well. Fold in Cool Whip. Pour into 9-inch graham cracker crust, baked and cooled. Top with 1 cup crushed peanuts. Freeze until ready to serve. Before serving, top with chocolate syrup.
Butter a 1 1/2-quart casserole or 9 x 13-inch pan. Beat eggs in large bowl; add sugar, salt and butter and mix well. Add warm milk and vanilla. Add bread crumbs and pour into buttered pan. Sprinkle generously with nutmeg and bake in 350° oven for 30 minutes or so. Put a silver knife in the pudding about an inch from the edge. If blade comes out clean, pudding is done. Serve warm with lemon sauce.
Put butter, cabbage and potato in water and cook until tender. Add milk and Swiss cheese. Heat just enough to melt cheese. Salt and pepper to taste. Very good. Can be frozen.
Put strawberries and sugar in pot and bring to boil. Cook at boiling point for 10 to 15 minutes or until thickened.
Spread cream cheese mixed with 1/2 cup milk onto a round flat platter to resemble pizza dough. Spread cocktail sauce to within 1/2-inch of edge. Sprinkle cheese, onions and pepper on and top with shrimp and black olives. Sprinkle with garlic powder and parsley. Chill. Serve with favorite crackers or corn chips. Serves 12.
Steam broccoli until tender. Place half-and-half and water in the top of a double boiler; add cheese, salt and pepper. Heat until all the cheese is melted. Add steamed broccoli.
Sift flour, cinnamon, salt and soda together. Cream oil and sugar; add beaten eggs and vanilla. Stir in flour mixture. Stir in apples, nuts and raisins. Pour into greased and floured tube pan. Bake at 300° for about an hour.
Add 4 more cups flour. Turn onto floured board and knead until elastic and sticky. Divide in 2 parts. Roll out flat and spread with melted butter or margarine. Cut into strips and twist into desired shapes. Place on ungreased pan; cover and let rise. Bake at 400° for 12 to 15 minutes. While still warm, brush with glaze.
Peel pumpkin and cut into thin pieces, 1/2-inch square. Add sugar and lemon juice (save the skins). Let stand overnight. Boil until the chips look clear and transparent. Take chips out and boil syrup until it thickens a little. Cut up lemon skins and boil separately until soft. Add the chips and lemon skins to the thickened soup and bring to a boil. Place in jars and seal. Yields 6 to 8 pints.
Combine cheeses and onions. Divide evenly between tortillas, placing mixture in the center of each. Fold bottom over the cheese, then the sides, then the top down. Wrap each one individually in foil. Grill or bake until cheese is melted and hot.
Dissolve jello in 2 cups boiling water. Add the can of frozen orange juice. When melted, add 1 c. cold water plus juice from crushed pineapple. Take out 1/2 c. of this jello and save.
Place rice in greased 8 x 12-inch casserole. Cover with combined vegetables and seasoning. Combine soup and mayonnaise and mix well. Gradually add water to soup mixture. Mix well until blended. Pour half soup mixture over rice and vegetables. Top with chicken. Pour remaining soup mixture over chicken. Bake at 350° for 1 hour or until chicken is tender and rice is cooked. Sprinkle with paprika.
Combine all beans with onion and garlic. In small bowl, stir together remaining ingredients. Pour over bean mixture and stir until beans are coated with sauce. Pour mixture into a 2-quart baking dish. Cover and bake at 350° for about 1 hour. Remove cover and cook for another 15 minutes or until mixture is bubbling.
Mix and beat 2 minutes. Bake at 350° for 1 hour in greased pans. Makes 2 loaves.
Grease 9 x 13-inch (or larger) pan. Mix rice and soup mixture. Spread evenly in pan. Lay chicken breasts and legs on top of rice. Mix soups and 1 can water. Pour over top. Add second cup of water as needed. Bake at 350° for 1 1/2 hours. Serves 8.
Break romaine hearts into bite size pieces. Dress lightly and toss to coat. Add pear chunks, dried cherries and top with cashews.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in saucepan over medium to medium-high heat until thick. Stir in butter and cool to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped topping and chill. Refrigerate leftover pie.
Brown meat in oil and simmer 15 to 20 minutes. Add celery, onion and soy sauce and simmer 10 minutes more. Add salt, pepper, vegetables and water chestnuts and simmer 5 to 8 minutes. Mix flour and sugar with water to make a paste and add to thicken.
In medium bowl, combine all ingredients except crab meat. Mix thoroughly. Add crab meat and mix well. Form into 1 dozen cakes. Deep fry at 350° about 3 to 5 minutes, turning once until golden brown.
Cut beef into 6 pieces. Sprinkle with seasoning salt. Brown in skillet for about 8 minutes. Layer potatoes, carrots, onions and beef in slow cooker. Combine tomatoes and gravy. Pour over beef and vegetables. Cover. Cook on low 7 to 9 hours. Sprinkle with parsley.
Mix all ingredients together and mix thoroughly. Pour into 9-inch unbaked pie shell. Bake at 350° for 45 minutes or until custard is set. Looks and tastes like coconut pie.
Combine in pan: milk, cheese, salt, sugar and butter. Heat until cheese melts. Remove from heat; stir in potato flakes. Cool to lukewarm. In large mixing bowl, sprinkle yeast and 1 teaspoon sugar over warm water. Dissolve, then stir in milk-cheese mixture. Beat in egg. Beat in flour to make soft sticky dough. Knead 5 minutes. Place dough in greased bowl. Let rise. Punch down. Knead. Shape into loaf. Let rise again until double. Bake 35 to 40 minutes. Yields 1 loaf.
Mix the Crisco oil, sugar, wine vinegar, salt, paprika, celery seed and onion powder. Let stand at room temperature for 1 hour or more.
Mix warm milk with Crisco, sugar and salt. Let set until cools. Mix egg, yeast and flour. Knead, then cover with wet cloth. Do over 3 times a day. Bake at 350° for 20 to 30 minutes.
Cream sugar, shortening and salt. Mix in remaining ingredients. Roll out dough and cut with cookie cutters. Bake at 350° for 8 to 10 minutes.
Steam squash and onion; cook until tender. Drain and add next 5 ingredients to taste; mix well.
Saute green pepper in oleo; add mushrooms. Blend in flour, salt and pepper. Remove from heat; add the remaining ingredients and heat over low to medium heat until thoroughly heated and thickened. Serve over drop biscuits or rice.
Dissolve yeast in water. Add sugar, salt and 1/2 of flour; beat well. Add melted margarine and beat in rest of flour. Cover and place in refrigerator; leave there for at least 2 hours. Shape into rolls while cold and let rise until doubled (about 1 1/4 hours). Bake in a 400° oven for 12 to 15 minutes.
Bake cake in a 13 x 9 x 2-inch cake pan. Cut and remove a 5-inch piece from the end of cake. Slice the remainder 1-inch thick. Lay it in the cake pan as you cut it on the flat side, leaving a slight space between pieces. Cook jello pudding; pour over the cake. Put peaches over the pudding. Put a layer of Cool Whip over the peaches. Put pie filling over the Cool Whip. Put a thin layer of Cool Whip over the cherry or blueberry pie filling. Put 1/2 cup of pecan halves on the Cool Whip (optional).
Cook onion and celery in butter for 5 minutes. Add flour and cook a few minutes. Add water to make a loose gravy. Add the chicken and cook for 1 hour on low heat. Add cut up potatoes. Season to taste.
Blend cheese with melted margarine; stir in flour, paprika and salt. Mix well. Wrap 1 teaspoon of mixture around each olive, covering the olive completely. Place on ungreased cookie sheet and bake at 400° for 15 minutes. May be frozen before baking.
Heat oven to 350°. Cut peppers in half lengthwise. Remove stem ends and seeds. Bring 4 cups water to boil in medium saucepan. Add peppers and simmer for 5 minutes. Drain. Place in 9-inch square baking dish and set aside.
Combine first 3 ingredients, stirring to remove large lumps. Add oil and next 3 ingredients, mixing until smooth. Stir in chocolate chips. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Heat oven to 350°. Place chicken on cookie sheet. Cook 20 minutes. Remove chicken. Let cook and skin.
Cook chicken, debone and cut in small pieces. Take part of Ritz crackers, mix with 1/2 of margarine. Layer on bottom. Place chicken over Ritz; mix sour cream, soup and poppy seed together and pour over chicken. Then put balance of Ritz next and pour margarine over top. Bake at 350° for about 45 minutes or until brown.