HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break spaghetti into 2-inch pieces and cook according to package directions; drain and cool. Beat egg in large bowl; add milk, 1 cup Mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti and mix well. Spread mixture evenly in a 15 1/2 x 10 1/2-inch jelly roll pan with sides to prevent sauce from running over. Bake at 425° for 15 minutes.
Drain fruit juices into bowl. Mix dry Jell-O with juices. Add all fruits; mix well. Be sure to coat bananas, then chill well.
Toss beef cubes in flour seasoned with the salt, garlic salt, pepper and paprika. Brown in the 3 tablespoons oil. Add onion and saute lightly. Add 2 cups of water; reduce heat to low. Add celery, parsley, bay leaves, thyme leaves, garlic salt, onion salt and potatoes. Simmer for 1 1/2 hours, covered. Stir occasionally, adding water if necessary to keep from sticking to bottom of pan. Add carrots, green pepper and frozen peas. Cook 1/2 hour more. Add more water if needed. Place dumplings on top (recipe follows), dropping with spoon. Cook slowly uncovered for 10 minutes and covered for 10 minutes. (Do not use self-basting cover.) If too much liquid in pot, skim some off into saucepan. Thicken with seasoned flour to make gravy. Serve with dumpling on top of meat and pass the gravy. Sprinkle a little paprika over top. Serves 4 to 6. Expect compliments!
Soak gelatin in cold water 5 minutes. Add boiling water and sugar; stir until dissolved. Add lemon juice and chill until it begins to harden. Beat whites of eggs to stiff froth and add to slightly hardened mixture. Beat until spongy and chill until firm. Serve with custard sauce.
Mix softened cream cheese with all other ingredients. The easiest way to mix is to mash with fork then stir with spoon until smooth.
Rinse beans with water and leave in pressure cooker, soaking in water (twice the amount of beans) overnight or at least for 3 hours.
Mix all ingredients and place in a baking dish. Bake about 30 minutes at 350°.
Melt white chocolate or almond bark in top of double boiler. Stir in peanut butter. When completely melted, pour onto cookie sheet. Spread very thin. Melt chocolate chips in double boiler. When melted, spoon onto white chocolate and peanut butter mixture. Swirl on top. Cool completely or put in freezer for 10 minutes. Take out and break into small pieces.
Saute onions, chilies and garlic in oil until soft. Add tomatoes, bouillon, water, tomato juice and seasonings. Bring to boil, lower heat and let simmer, covered, for 1 hour. Add tortillas and cheese. Simmer 10 minutes more. Enjoy with tostados.
Combine ingredients in bowl. Beat with rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat. Brown on one side. Or cook on inverted crepe pan. Invert pan over paper toweling. Remove crepe. Repeat with remaining batter. Makes 16 to 18 crepes. Grease skillet occasionally.
Cream together first 4 ingredients. Blend in egg, vanilla and milk. Mix dry ingredients and chocolate chips together and add to egg sugar mixture. Drop by teaspoonful onto ungreased baking sheet. Bake for 15-17 minutes in a preheated 350 degree oven.
Beat ingredients together for 5 minutes. Pour batter in a greased and floured tube pan. Bake at 350° for 1 hour.
In a blender container or food processor bowl, combine yogurt, 1 cup cherries, milk and corn syrup. Cover and blend or process until almost smooth. Freeze mixture in a 2 quart ice cream maker or put in a bowl and freeze in your freezer until almost firm. Add remaining cherries and chocolate pieces; continue to freeze until firm. Yields 6 cups.
Soften cream cheese. Using mixer, slightly cream the cheese, then add the remaining ingredients. Chill. If desired, roll in chopped nuts and shape into a ball before serving.
Combine cheeses and milk until well blended. Pinch out bite size pieces from bread, leaving a bread crust shell to hold cheese mixture. Pour cheese filling inside shell and arrange pieces around the plate for dipping into cheese. When bread crumbs are gone, begin tearing pieces from the bread shell.
In a large saucepan, brown bacon. Add onion. Cook until tender. Add potatoes and water. Cook until potatoes are tender. Add remaining ingredients. Cook 3 minutes. Serve hot. Serves 4.
Mix all ingredients together until well blended into body and mind. Store extra amounts in schools, churches, homes, neighborhoods, cities and nations.
Bring all ingredients to a boil. Simmer for 15 minutes; cool. Pour over chicken breasts to marinate overnight or 8 hours. Cook on grill.
Place beef roast in Dutch oven or casserole dish. Add vegetables and other ingredients. Cover with foil. Cook 45 minutes at 350°. Turn down heat to 250° and cook 2 hours. Will not dry out or overcook while you are away.
Boil potatoes, then peel and mash with a fork or in a food processor. Add salt, nutmeg and flour. Blend well.
Cook long grain rice according to package directions. Saute cubed chicken in skillet or wok in approximately 1 tablespoon oil until tender. Add vegetables, garlic and ginger to chicken and steam for 5 to 10 minutes until the vegetables are tender-crisp. Remove from heat; add rice. Stir and sprinkle soy sauce into rice and chicken mixture until seasoned or light brown.
Mix. Pour over chocolate layer. Top with rest of Cool Whip and sprinkle with chocolate chips. Refrigerate.
Mix ingredients together. Press into a 9 x 12-inch pan. Bake at 350° for 20 to 25 minutes and cool.
Mix flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. Then add milk, melted oleo and vanilla and pour into round, greased 9-inch pan. Mix brown sugar and 3 tablespoons cocoa as crumbs and put on top of cake batter. Add hot water, but don't stir. Bake 30 minutes at 350°. Top with Cool Whip to serve.
In large mixing bowl, cream sugar and shortening. Add potatoes, eggs and salt. In small bowl, dissolve yeast in 2/3 cup warm water; add to cream mixture in large bowl. Beat in 2 cups of flour and remaining water. Add remaining flour to form a soft dough. Shape into ball (do not knead). Place in greased bowl; turn once to grease top. Cover and let rise in warm place until double, about 1 hour. Punch down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9-inch round baking pans. Cover and let rise until double, about 30 minutes. Remove from pans and cool on racks.
Beat all ingredients to smooth paste. Add vinegar and water as needed if paste is too thick. Pour into serving dish. Sprinkle paprika or cayenne pepper on top if desired and garnish with fresh parsley. Serve with pita bread.
Mix together first three ingredients. Spread on each ham slice and roll up. Chill. Cut rolls into smaller rolls.
Separate biscuits and shape into non stick muffin pan or spray cupcake pan with pam. Mix broccoli, onion, cheddar cheese, and butter. Fill biscuits. Top with tomatoes. Bake at 400° for 10-15 minutes or till nicely brown.
Preheat oven to 375°. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Slowly, add cocoa. Add flour and baking soda and mix well. Stir in oats, choc-chips and nuts. Mix well. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen 2 1/2-inch cookies.
Cook stewing hen until tender, cool and bone it. To boiling chicken broth add noodles, soups and peas. Cook until tender, approximately 15 minutes.
Mix sugar, margarine and eggs. Add buttermilk, coconut and vanilla. Pour in 2 Ritz pie shells. Bake at 350° for 30 minutes.
Press the hash browns into the bottom and up sides of a 9-inch pie plate. Drizzle butter over hash browns and bake at 425° for 25 minutes.
Cook over low heat for 1 1/2 minutes after full boil. Remove from from heat and add oatmeal, peanut butter, nuts and coconut. Drop from spoon onto wax paper.
Mix the ingredients together. Shape into teaspoon-size balls. Place on wax paper. Very good recipe to let your children share in making.
Preheat oil in deep fat fryer to 340 degrees. Mix all ingredients together until a batter is formed. Lower basket into oil. Using a spoon drop batter by Tbsp. into oil. Cook 3-5 minutes. Makes 14 pieces.
For filling, in a medium saucepan, combine candy bars, marshmallows and milk. Heat and stir over medium-low heat until chocolate is melted. Remove from heat; cool to room temperature.
Cream sugar and butter. Add remaining ingredients and mix with mixer. Pour in unbaked pie shell. Bake for 10 minutes at 450° or at 325° for 30 minutes until set.
Brown Polish sausage in oil in a large iron skillet or Dutch oven. Add sauerkraut, sugar and water to sausage. Add potatoes and bay leaf. Cover and simmer until potatoes are done. Serve with cornbread and salad. A complete meal.
Mix soups and broth. Heat until smooth. Add remaining ingredients. Pour into 2-quart buttered Pyrex dish. Bake 25 to 30 minutes at 375°. Serves 6.
Brown meat, onion and celery. Cook slowly for 20 minutes. Add rest of ingredients, mixing well. Bake in a casserole for 1 hour at 350°.
Combine bread cubes, salt, pepper and sage in large bowl. Saute onion, celery and butter in skillet until tender. Add celery and onion to bread mixture. Add 1/2 cup water (more if needed) until mixture is very moist.
Mix all the ingredients together. Roll into bite size balls. Bake on ungreased baking sheet, 15 to 20 minutes, in a 350° oven.
Mix thawed orange juice and lemonade. Mix in water. Add pineapple juice and chill. When ready to serve, add ginger ale and ice cubes.
Put coffee in boiling water; put gelatine into the milk. Bring to a boil.
Mix all ingredients except the 1/4 cup of catsup in a large bowl. Press into a 9 x 5 x 3-inch loaf pan or shape into a loaf on a bake and serve platter. Spread remaining 1/4 cup of catsup over top. Bake at 350° for 1 hour and 15 minutes.
Saute bell pepper and onion in oleo. Pour all ingredients into casserole dish. Top with 2 cups grated cheese. Cook at 350° for 45 minutes.
Grease an 11 x 7-inch casserole dish. Place cubed bread on the bottom. Combine sugar, salt, eggs, vanilla and butter. Add these ingredients on top of the bread. Next, pour milk over top. If not using raisin bread, you can sprinkle with raisins and cinnamon. Set in pan of water to bake. Bake at 325° for 1 hour.
Beat egg yolks; add sugar, butter and preserves. Add the well beaten egg whites last.
In a large bowl, layer lettuce, carrots, macaroni, peas, onion and sausage. Repeat layers. Whip the mayonnaise, dill weed and salt together. Frost salad with the mixture. Sprinkle 1/2 cup shredded Swiss cheese on top of dressing (whipped mixture). Cover with foil and refrigerate.
Butter a casserole dish. Cut up breasts into small pieces. Mix together soup and sour cream; pour evenly over chicken. Crush Ritz crackers over mixture. Scatter poppy seeds over dish. Melt butter and pour over dish. Cook in oven at 350° until lightly browned.
Preheat oven to 350°. Combine all ingredients. If using an electric mixer, beat no more than 2 minutes on low speed. Drop by teaspoon on ungreased cookie sheet, about 2 inches apart. Bake 10 to 14 minutes. Cookies should be white when done. Remove from cookie sheet and sprinkle with powdered sugar.
Brown onion, butter and hash browns. In separate container, combine flour and clam juice. In a big pot, add all ingredients and heat until thick. Salt and pepper to taste. Serves many.
Mix the first 6 ingredients. Shape into 6 oval steak patties and brown well on all sides. Sprinkle flour over meat. Mix remaining ingredients for gravy (soup, ketchup, water, Worcestershire, Tabasco and mustard). Pour over meat. Cover and simmer 40 minutes.
Heat oven to 350°. Place the rice and corn in layers in a 2-quart casserole with tight fitting lid. Sprinkle with salt and pepper. Pour over 1 can tomato sauce, 1/2 cup water, chopped onion and green peppers and the ground beef. Sprinkle with salt and pepper. Pour over the second can of tomato sauce and 1/4 cup water. Cover with strips of bacon. Cover; bake for 1 hour at 350°. Uncover; bake 30 minutes longer, or until bacon is crisp.
Slice cheese into 4 or 5 chunks and put in microwavable bowl or large pot (for stove). Add evaporated milk to cheese and cook in microwave (or on stove) on low-medium heat until cheese is melted. Stir often. Cheese tends to harden and stick to bottom of bowl/pan.
Chop the green (and red if you want) peppers and onion. Mix into the softened cream cheese. Add hot sauce to taste and mix. Flatten the crescent rolls into 4 rectangles. Spread the cream cheese mixture on and roll each rectangle lengthwise. Slice into 1/2-inch slices. Bake on cookie sheet for 15 minutes at 375° (until brown). Serve hot or cold.
Cream butter and sugar together. Add one egg at a time. Mix in the crushed wafers then add the nuts and remaining ingredients.
Brown beef and onion. Rinse and drain. Add other ingredients and cook 20 minutes. Serve with shredded cheese, sour cream and tortilla chips.
In cooking pot melt the butter or fat and then put in the minced onions and minced green pepper, the corn and lima beans. Cook for 1 minute, then add the potatoes, diced and 1 quart of boiling water. Cook until tender, stir in the sugar, tomatoes, salt and pepper. Serve with dumplings (Pennsylvania Dutch).
Beat first 4 ingredients together. Fold in Cool Whip. Pour ingredients into an 8-inch graham cracker crust. Freeze 15 minutes.
Mix together sugar, shortening, eggs, applesauce and vanilla. Stir in remaining ingredients. Spread into a greased and floured 9 x 9-inch pan. Bake about 35 minutes in a 350° oven. Bake until top springs back when touched. Cut into bars while still warm.
Combine graham crumbs, sugar and oleo. Press firmly in bottom of 13 x 9-inch pan. Chill 15 minutes. Beat cream cheese, sugar and milk until smooth; add 1 1/2 cups of Cool Whip. Spread over crust. Prepare pudding with milk. Spread over cream cheese layer. Top with Cool Whip and mini chocolate chips. Chill several hours or overnight.
Brown beef and onion. Mix 2 dressings together first, then pour on salad and mix.
Combine ingredients (not the potato chips). Stir well. Spoon this into a lightly greased 8-inch baking dish. Top with potato chips. Bake at 400° for 20 or 25 minutes. Will serve six.
Wash tomatoes; dip into boiling water for about 30 seconds to loosen skins. Dip into cold water. Core and peel tomatoes; cut in half. Squeeze tomatoes to remove most of the seeds and juice. Chop tomatoes into pieces, reserving half of them. Put remaining tomatoes into a large saucepan. Cook over high heat for 5 minutes. Put cooked tomatoes through a food mill or puree with a hand blender. Return to pot. Bring to a boil. Simmer, stirring occasionally, for about 1 hour, until mixture is reduced. Add reserved tomatoes, onions, bell peppers, garlic, jalapeno peppers, tomato paste, salt, vinegar, sugar and cilantro. Simmer 30 minutes.
Grind first 5 ingredients in blender. Put in a plastic dishpan. Sprinkle 1/2 cup canning salt over top. Let set overnight. Drain and rinse in large colander. Drain well. Bring remaining ingredients to boil. Add peppers. Boil 5 minutes. Put in jars. Process 5 minutes in hot water.
Brown onions lightly in butter and add ginger. Cook vegetables in a small amount of water, adding the zucchini after squash and potatoes are partially cooked. Add clam juice and scallops. Cook a few minutes until scallops are opaque. Add coconut milk and heat, but do not boil. Garnish with chopped fresh herbs.
Combine lemonade and Eagle Brand milk. Add Cool Whip. Blend together. Pour into Ready-Crust (you can use graham cracker, chocolate or vanilla).
Preheat oven to 250°. Grease bottom and sides of 9-inch spring-form pan. Combine first 3 ingredients and 1/2 tablespoon lemon peel. Press on the bottom and sides of pan.
Mix together the first 4 ingredients. Press in pan sprayed with Pam or greased. Bake at 350° for 25 minutes.
Preheat oven to 450°. Combine Bisquick, milk and cheese with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoonfuls onto cookie sheet. Bake 8 to 10 minutes. Combine butter, seasoning and garlic. Brush over warm biscuits before removing from cookie sheet. Enjoy!
Bring the cream cheese to room temperature and soft. Place in the middle of serving tray in its rectangular shape. Pour the shrimp cocktail on top of the cream cheese. Surround with a variety of crackers for a quick, attractive and delicious appetizer!
Heat over to 425°. Cream softened butter and sugar. Add vanilla. Beat one egg in at a time with a fork, but do not over beat. Add meal, milk, and vinegar. Stir until mixed in well, but do not beat hard. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat to 300° and continue baking for 40-45 minutes. Serves 8.
Cook beef and pork in small amount of water until tender. Pick apart into small pieces. Add all other ingredients. Salt and pepper to taste. Cook slowly for 1 hour.
Peel and grate the potatoes into a bowl. Grate the cheese in with potatoes. Add flour. Add egg. Add salt and pepper. Add oil; mix thoroughly. Fry in margarine on medium heat in nonstick pan. Makes 6 patties.
Combine potatoes and dressing; mix lightly. Chill 1 hour. Add celery and eggs. Combine sour cream, onion, parsley, pickle, pimiento, mustard, salt and pepper; mix lightly. Chill. Makes 6 to 8 servings.
Soak beans overnight with 1/2 teaspoon soda. In morning, drain and cover with fresh water. In large heavy kettle, boil until tender with 2 pounds salt pork, cut into walnut sized pieces; add salt and pepper. Add brown sugar and ginger. Place kettle in oven or transfer to baking dish. Bake 4 hours at 300°. Add water if necessary. Be sure not to burn. Beans will have glazy top.
Cook the pasta. Drain. In large soup pot, combine with remaining ingredients. Simmer to blend flavors and heat through. Serve with garlic bread and a sprinkle of Parmesan cheese.
Put all ingredients in a blender or mix by hand. Be sure you have a crepe pan. Pan and grease should be very hot. Pour about 2 tablespoons of mixture into greased pan, swirling it in a clockwise fashion quickly. Brown lightly on each side. Top with jam and roll up like a jelly roll and enjoy.
Cut off the stems of the mushrooms. Chop the stems finely. Heat the 2 tablespoons olive oil in a skillet. Add the chopped mushroom stems, onions and garlic. Slowly cook until lightly browned. Combine the bread crumbs, Parmesan cheese, chopped parsley, salt and oregano. Mix in the cooked onion, garlic and mushroom stems. Stuff mixture into inverted mushroom caps and place in a 1 1/2-quart casserole coated with 2 tablespoons olive oil. Bake at 400° for 15 to 20 minutes or until mushrooms are tender and the tops are browned. Serves 6 to 8 people.
Bring puree, juice and sugar to a boil. Simmer 10 minutes. Trim crusts from bread; cut bread into 1-inch squares. Melt butter, then dip squares quickly into butter and place in baking dish. Pour tomato mixture over squares. Do not stir. Push down lightly with fork until just coated. Bake at 350° for 25 minutes.
In a large skillet with lid, put about 1-inch water. Layer 1/2 of potatoes, onion, salt and pepper. Place pats of margarine on top. Repeat. Bring to a boil. Cover and reduce heat to low or simmer. Cook 30 to 45 minutes or until potatoes are tender when pierced with a fork. Yields 6 servings.
Mix margarine and sugar until well combined. Add flour and mix well. Add nuts. Work in well and knead dough until smooth. Roll dough into small cylinder shapes and cut on the diagonal (quill-shaped). Place on baking sheet and bake at 375° for 15 or 20 minutes.
Brown sausage and hamburger and drain. Add to other ingredients and simmer while cooking mostaccioli. Drain pasta. Mix with sauce. Add part of mixture to baking dish and cover with grated Mozzarella cheese. Add remaining mixture and cover with a generous layer of cheese. Bake, uncovered, in 350° oven until cheese is golden brown, about 30 minutes.
Place lettuce in a bowl; add cauliflower. Spread salad dressing evenly over cauliflower. Add onion, bacon bits and cheese. Sprinkle sugar over top. Cover and refrigerate. Toss gently before serving.
Spread refried beans over 12-inch pizza platter. Set aside. Crumble meat into colander; microwave on High for 5 minutes, stirring once. Drain. Add taco sauce and green chilies; mix well. Spread over beans.
Cook peas. Drain asparagus, water chestnuts and mushrooms. Slice chestnuts thin. Crumble 4 slices dry bread into 1 stick of butter. Spread peas in pan. Place asparagus on peas, then chestnuts and mushrooms. Spread 1 cup mushroom soup (undiluted) over vegetables. Sprinkle half cup grated cheese over soup. Top with crumbs and bake until brown. Bake at 350° for 30 minutes. Grease 9 x 9 x 2-inch dish or pan with butter.
Cook roast with no salt in water until tender. Remove fat and bones; drain off water and cut up in small chunks. In large pot, boil vegetables with no salt added (about 25 to 30 minutes). Then drain most of liquid. Add meat to vegetable pot and pour in 3/4 bottle of soy sauce. Cover and simmer on low for 20 to 30 minutes. This is a surprisingly delicious meal! Serves about 6.
Mix. You can eat it right away, but the flavor doesn't fully develop until refrigerated for 24 hours or more.
Mix together all ingredients and roll into 1-inch balls. Bake on cookie sheet for 30 minutes at 325°.
Mix cake mix, instant pudding and orange juice together. Beat eggs and mix with salad oil, water, vanilla, coconut flavoring and shredded coconut. Mix liquid and dry ingredients together. Blend at medium speed. Bake in 9 x 13-inch pan at 350° for 35 minutes.
Preheat oven to 350°. In a large bowl, combine graham crackers, powdered sugar and butter. Press into bottom of an 8-inch spring-form pan.
Cream sugar and shortening until very light, then add beaten egg. Mix and sift dry ingredients and add. Stir in apples. Drop in balls on greased cookie sheet. Bake 12 to 15 minutes at 375°.
Melt stick of butter in 8 x 10 x 2-inch pan. Put in graham crumbs. Cover with chocolate chips, then coconut and pecan pieces. Pour milk over (do not stir). Bake at 350° for 25 to 30 minutes or until brown.
Mix the ground beef, onion, egg and crushed crackers together. Season with salt and pepper to taste. Pack in a 9 x 5 x 3-inch pan. Cover with desired amount of catsup. Bake in a 350° oven for 1 1/2 hours.
Rinse beans and soak with one green pepper. When beans swell, cover and cook in the same water until soft. Add oil, minced garlic, chopped onion and 1 cup of beans, mashed, and second green pepper. Add salt, pepper, oregano, bay leaf and sugar; boil for one more hour, covered. Add red wine vinegar and cook slowly for the last hour. Simmer, uncovered, until desired consistency.
Brown meat on all sides in a large heavy skillet. Add consomme, juice, soy sauce, garlic powder and onion powder. Heat to boiling. Reduce heat, cover and simmer 1 hour or until meat is tender.
Combine al ingredients, except semi-sweet chocolate, and mix well. Spread in a 9 x 13-inch ungreased pan. Melt chocolate and spread over top. Set in refrigerator for between 15 and 30 minutes. Cut in squares.
Break mincemeat into medium saucepan; add water or rum mixture; boil 1 minute. Put in large bowl; add fruit, walnuts, dates, Eagle Brand milk and eggs. Mix well, then add flour and soda. Mix well.
Mix ingredients well. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes to 1 hour or until center sets.
Layer all ingredients in this order: lettuce, onion, tomato and peas. Spread with Miracle Whip on top, then layer of shredded cheese. Sprinkle with Bac*Os. Refrigerate overnight.
Cook corn meal and water until a thick mush and add bacon grease. Cook chili peppers, onions and ground meat until done. Line greased pan with mush, then meat mixture and cover with mush. Bake slowly about 2 hours. Serves 12.
Mix all together. Pour into pie shells. Bake 10 minutes at 450°. Reduce to 300° for 45 to 50 minutes or until done.
Beat eggs until thick and lemon colored. Stir in next 5 ingredients, mixing well. Pour into unbaked pastry shell. Bake at 350° for 50 minutes or until filling is set.