HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make 4 layers bread and cheese alternating. Pour butter over. Beat eggs, seasoning and milk together. Pour over bread and cheese. Cover and chill 6 hours or overnight. Use 2 or 2 1/2 qt casserole. Bake 1 1/2 hours at 350° (straight from refrigerator to oven).
Prepare couscous as directed on package. Cook sausage, onion, nuts, curry powder, salt and garlic in 10-inch skillet until pork is no longer pink. Drain. Stir in couscous and parsley. Cook about 2 minutes, or until mixture is hot.
In a large bowl, mix sugar, butter, egg and vanilla until well blended. In another bowl, mix dry ingredients. Add to butter mixture and blend until smooth. Divide into 3 equal portions in separate bowls. To mixture in bowl #1, add melted chocolate and blend until smooth. In bowl #2, add almond extract and enough green food coloring to make it a Christmas green. Add finely chopped almonds. Mix well. In bowl #3, add strawberry or raspberry extract and red food coloring for a Christmas red. Line a 9 x 5-inch loaf pan with foil. Grease the foil. Spread the red dough evenly on the bottom. Refrigerate for 15 minutes to firm up. Remove from refrigerator and spread chocolate mixture on top of the red mixture. Refrigerate 15 minutes. Spread green dough over the chocolate layer and refrigerate at least 2 hours. Remove the dough and foil from the pan. Cut the chilled loaf into 3 lengthwise logs. Cut each log into 1/4-inch slices. Bake 2-inches apart on a lightly greased cookie sheet at 350° about 10 minutes. Cool on a rack.
Sprinkle meat with salt, pepper and basil. Place vegetables in crock-pot; put meat on top. Add bay leaf, vinegar and water. Cover pot and cook 6 to 8 hours or until tender. Remove meat. Turn to high heat and add cabbage or turnip. Cook 20 minutes (cook meat at low temperature).
Skin and seed squash. Cut into 1-inch cubes. Sprinkle cinnamon, nutmeg and sugar over squash. Combine butter and lemon juice and drizzle over all. Bake, uncovered, at 375° for 45 minutes.
In a large saucepan, cook beef, mushrooms, onion, bell pepper, carrots and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, zucchini, basil and oregano. Bring to boiling; reduce heat and simmer, uncovered, for 10 minutes.
Pan-fry ham in bacon fat until browned on both sides. Place in a well-buttered casserole dish. Melt butter; blend in flour. Add milk and stir over direct heat until sauce boils and thickens. Add salt and pepper. Arrange sliced potatoes over ham. Pour hot sauce over them. Bake at 325° for 1 hour. Cover for 1/2 hour; then uncover remaining time.
Beat egg well; add and beat all other ingredients. Bake on lightly greased griddle.
In a big bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt and oregano. Place 1/2 cup sauce in bottom of a greased 13 x 9-inch baking pan. Top with one-third of the noodles. Cover noodles with half the cheese mixture. Repeat. Top with remaining noodles. Pour remaining sauce over top. Sprinkle with remaining Mozzarella. Pour water around edges of pan. Cover with foil. Bake at 350° for 1 hour. Remove foil and bake 15 minutes more. Let stand 15 minutes before cutting. Serves 8 or more.
Mix rhubarb with sugar and 3 tablespoons flour. Stir and set aside. Combine brown sugar, oatmeal and 1 1/2 cups flour. Cut in the margarine until crumbly. Sprinkle half of the mixture into the bottom of a greased 9 x 13-inch pan. Pour the rhubarb over the crust and top with the rest of the crumbly mixture. Bake at 375° for 40 minutes.
Melt butter and chips together. Add well beaten eggs, nuts, powdered sugar and marshmallows. Divide batter into two parts. Put on wax paper while still warm. Roll using the paper and not hands. Chill and slice. Nice for church or Christmas get-togethers.
Peel and seed 1 large, tender zucchini. Cut on cole slaw cutter and measure 6 cups. Stir all together, except jello. Boil for 6 minutes. Add jello. Stir well and pour into jars.
Mix applesauce, oil and sugar. Add the egg (slightly beaten) and the raisins. Mix and pour into greased and floured pan. Bake 1 hour and 20 minutes.
Rinse carrots, but do not dry. Combine carrots, salt, pepper and curry in saucepan. Add water. Cover and cook over low heat about 20 minutes or until tender. Shake pan a few times to prevent sticking. Add butter. Serve hot. Serves 6.
Cut bell peppers into 1x1/4-inch julienne strips. Combine pepper strips and next 5 ingredients in a bowl. Stir well. Cover and let stand at room temperature for 2 hours. Spoon about 1 tablespoon of mixture onto each bread slice.
Mix until moist in a large bowl. Spread into greased pan. Bake at 375° for 45 to 60 minutes. Cut while warm.
In large salad bowl, layer vegetables in order listed. Spread salad dressing over top. Sprinkle sugar over salad dressing. Next, spread cheeses, seasonings and bacon on top. When serving, scoop from the bottom up so you don't miss a layer.
Heat oven to 350°. Brown ground meat in a small amount of butter or margarine. Drain grease. Stir into ground meat the picante sauce, hominy, chili powder and water. In an 11 3/4 x 7 1/2 x 1 3/4-inch Pyrex dish, layer 1/2 of meat mixture, chips and cheese; repeat layer. Bake 20 minutes in a 350° oven or until bubbly and thoroughly heated. Makes about 6 servings.
Cook macaroni shells following package directions. Cool. Place lettuce in an even layer in bottom of a 3-quart glass bowl. Arrange the carrot sticks in a layer over the lettuce. Cover with a layer of macaroni, then peas, onion and crab. Sprinkle the top with Swiss cheese. Combine the mayonnaise and dill in a small bowl. Mound the dressing in the center top of the salad or spread over top. Arrange eggs on top of dressing. Cover with plastic wrap. Chill several hours.
Heat butter in small saucepan; add honey and salt. Layer onions in baking dish and sprinkle with lemon juice. Shake on hot sauce. Pour honey mixture over the onions. Bake at 425° for 25 to 30 minutes.
Mash tofu and let it drain until most of the water is gone. Mix all ingredients and make into patties and fry in bacon drippings or Wesson oil until browned.
Mix together dry ingredients. Add milk, lemonade, oil and egg whites; stir together until just moist. Fill paper filled muffin pans. Bake for 15 to 20 minutes at 400°.
Combine cake mix, milk, eggs, oil and pudding mix in bowl; mix well. Pour into 3 greased 9-inch round cake pans. Bake at 325° for 30 minutes. Cool in pan for several minutes. Remove to wire rack to cool completely.
Heat the olive oil in a large skillet and fry pork chops until lightly browned. Add the tomatoes, garlic, pepper, basil and wine. Cover and simmer for 30 minutes, turning chops once. Add olives and cook over low heat for 10 minutes. Serve with rice.
Mix pineapple, soda, flour, sugar, eggs and pecans; pour into greased and floured 13 x 9-inch cake pan and bake at 350° for 50 minutes.
In heavy pot, melt margarine; saute seasoning mix, green onions and garlic until soft. Stir in Tony's seasoning, sugar and tomato paste. Cook on low for 20 minutes, stirring occasionally. Dissolve cornstarch in water. Add. Cook for 20 minutes on medium, stirring occasionally. When sauce thickens, add crawfish and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over steamed rice. Do not overcook.
Mix and put into greased tube pan. Bake at 350° for 40 minutes or until toothpick comes out clean when inserted in cake.
Beat sugar, shortening and butter until creamy. Add eggs and beat until mixed well. Add flour and baking powder, alternately with milk. Blend in vanilla and lemon. Pour into tube pan that has been greased and floured. Bake at 350° for 1 hour without opening oven.
Sift dry ingredients into a bowl. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly until dry ingredients are just moistened. Fill greased muffin pans 2/3 full. Bake in 400° oven for 25 minutes. Makes 1 dozen.
Mix all ingredients well and shape into ball or log. Sprinkle with paprika and roll in nuts.
Beat eggs; add milk. Add to grated sweet potatoes. Then add melted butter, sugar, syrup, spices and salt. Pour mixture into buttered casserole dish. Bake at 350° for 1 hour. If you like, just sprinkle on some brown sugar and nuts.
Mix first 4 ingredients together good. Beat egg and vinegar and add water to make 1 cup. Add to flour mixture. Makes about 5 pie shells. Can be kept in refrigerator before rolling into shells.
Put a slice of cheese between bread slice. Put bread on foil. Melt butter and stir in herbs. Pour this mixture over and between slices. Seal in foil and bake at 350° for 45 minutes. Easy to do and serves 10.
Boil first three ingredients together for 3 minutes. Let cool. Add marshmallows and cottage cheese. Whip cream and add to the ingredients. Let set.
In small bowl, sift flour and mix remaining dry ingredients (first 5 items). In medium bowl, cream butter until soft. Gradually add sugar, creaming until fluffy. Add well beaten egg and dark corn syrup. Blend in dry ingredients in fourths, mixing well after each addition. Cover with plastic wrap and refrigerate for several hours or overnight. Prepare a surface for rolling dough. If you have a pastry cloth and rolling pin cover, they will do well. Dust each liberally with flour (or sprinkle flour onto pastry board or clean countertop).
Mix the condensed milk, Key lime juice and Cool Whip on medium speed and pour into crust and refrigerate.
Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper and garlic. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetables on each veal slice. Roll and fasten with toothpicks. Season to taste with paprika (if desired). Place remaining onions in pan with meat. Bake at 425° for 1/2 hour or until golden brown. Lower temperature to 350° and bake another 45 minutes.
Melt margarine in a 9-inch square pan. Mix together flour, salt, sugar, milk and baking powder to make batter. Pour into pan on top of melted margarine. Pour fruit into center of batter. Bake at 350° for 30 to 35 minutes or until lightly browned on top.
In crock-pot, melt cheese. Put in chicken, chicken broth, chicken soup, celery soup and Ro-Tel. Slice tortillas in small pieces and add to soup. Heat in crock-pot until hot!
Mix soup, mayonnaise, curry powder and lemon juice. Pour over chicken and broccoli. Top with bread crumbs and cheese. Cover with foil; bake for 1 hour at 350°.
Combine cauliflower, cheese, green pepper, onion and bacon. Mix Miracle Whip, sour cream and sugar. Pour over ingredients and toss lightly.
Mix mayonnaise, mustard, sugar and vinegar. Let stand in refrigerator 6 hours or overnight. (This improves the flavor.) Cook potatoes in jackets. Cut 3/4 cup onions and 1 cup celery, very small. Combine with cut up peeled potatoes and 4 eggs, also cut. Reserve 2 eggs for garnishing. Add dressing and mix well. Top with sliced eggs and a few sprigs parsley.
Mix beans and taco seasoning mix. Spread in bottom of casserole dish. Top with olives, salsa, cheese and sour cream. Serve with tortilla chips.
Heat oil. Add rice, onions, mushrooms and soy sauce. Cook on low for 10 minutes, stirring occasionally. Add bacon and egg. Cook 5 minutes. Serve immediately.
Saute onions and mushrooms in butter until golden. Stir in soup, broth, mushroom liquid and seasonings. Add chicken; cover and simmer 25 to 30 minutes. Sprinkle with parsley. Serve over Pilaf. Makes 5 to 6 servings.
Mix gelatin and cranberry sauce with boiling water until well dissolved. Chill until partially thickened (to the consistency of unbeaten egg whites). Fold in remaining ingredients. Pour into 1 1/2-quart mold or dish and chill until firm.
First Layer: Mix first four ingredients and press into 9 x 13-inch pan. Bake at 350° for 15 minutes or less. Be careful not to burn.
Drain salmon; set aside 2 tablespoons of juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry in a small amount of oil until golden brown. Serve with tartar sauce, lemon juice or Caesar salad dressing. Serves 4 to 6.
Cook wild rice in separate saucepan until done. Saute onion in butter. Add water, milk and canned soup. Heat to medium; add cheese in chunks. When creamy and well mixed, add wild rice. Garnish with crumbled bacon.
Use no liquid. Mix Jell-O with cottage cheese. Add Cool Whip and fruit cocktail. Refrigerate at least 1 hour.
Brown beef, onion and bell pepper in a large roaster. Add garlic powder and salt and pepper to taste. Cook spaghetti. Add to the meat mixture the remaining ingredients. Pour into 3 baking dishes and cover top with grated Cheddar cheese. Bake 1 dish, uncovered, 30 to 45 minutes at 350°. Freeze remaining dishes for future use. (Whole recipe serves 12 to 15 people.)
Combine ingredients and pour into greased casserole dish. Cover with grated cheese and bake in 350° oven about 20 minutes. Serves 4 or 5.
Heat oil in large skillet on medium high heat. Add chicken, onion, and pepper. Cook and stir until chicken is cooked. Add corn, broth and salsa. Bring to a boil. Stir in the rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese and cover. Let stand 2 minutes or until cheese melts.
Dredge cutlets in flour, shaking off excess. Heat 1 tablespoon butter in a heavy skillet over medium heat. Add cutlets and brown on both sides about 5 or 6 minutes. Stir together remaining 2 tablespoons of butter, honey and pecans. Add to skillet and stir gently. Cover and simmer gently for 7 to 8 minutes. Remove cutlets to serving platter; cover with remaining sauce from pan. Makes 4 servings.
Saute sausage and break into small pieces. Saute mushrooms and onion in the fat. Combine with sausage. Mix flour and cream together until free of lumps. Add to the sausage mixture, then add chicken broth and cook until thickened. Add the cooked rice, seasonings and herbs. Bake in a buttered casserole at 350° for 25 to 30 minutes. Sprinkle with toasted almonds and serve. Makes 10 to 12 servings.
In mixer bowl beat butter, sugar and egg yolks. Blend in pumpkin, flour and spices. Gradually add milk, blending well.
While pasta is cooking, melt butter in a large skillet. Add cream and 1/4 cup cheese. Simmer over very low heat 4 to 5 minutes until sauce starts to thicken. Drain pasta well and add to skillet. Lift and stir to combine all ingredients and coat the pasta. Add remaining cheese, nutmeg, salt and a generous grinding of black pepper.
In medium skillet, brown meat with onion and drain. Add all remaining ingredients, except kidney beans. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add kidney beans; simmer until thoroughly heated. Makes 7 (1 1/2-cup) servings. To cook in a slow cooker, cook on high setting for 3 to 4 hours.
Mix ingredients. Pour into unbaked pie shell. Bake in a 350° oven for 45 minutes.
Soak beans overnight in water to cover (2 inches above beans). Drain; add 2 quarts of water, ham hocks, ketchup, vinegar, sugar, salt, pepper and onions. Bring to boil. Lower heat; cover and simmer for about three hours. After soup has simmered for about one hour, add the potatoes and carrots. When they are tender, scoop out and save, to be added to soup before serving. After simmering for about two hours, the meat starts to loosen from the bones. Remove ham hocks and cut meat from bones into chunks and return to soup to continue cooking. Continue cooking soup until beans are done and soup starts to thicken. Add potatoes and carrots to soup shortly before serving. Serves four to six people.
Combine first 6 ingredients. Chill until consistency of thick syrup. Fold in cream (into which can go some grated cheese). Pour into mold and chill. When set, serve on lettuce leaf with or without dressing.
Cook until just tender (steam, boil or fry) the squash and onion. Drain; season to taste with salt, pepper and garlic powder. Mix together remaining ingredients and add. Pour into olive oiled baking dish. Cover top with additional cheese and herb dressing. Bake at 350° for 40 minutes or until browned and bubbly. (Accumulated leftover veggies can be substituted for or included with the squash.)
Separate eggs and beat the whites with 1/2 cup sugar. Sift together the flour, 1 cup sugar, salt and baking powder. Add the Wesson oil and 1/2 the orange juice to the flour mixture and beat well. Add the egg yolks and the rest of the orange juice. Fold in egg whites. Add a little orange food coloring and coconut if desired. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease 9 x 5 x 3-inch pan. Blend together oil, sugar and egg. Sift together dry ingredients. Add to mixture alternately with orange juice. Wash cranberries, chop them and fold into batter. Pour into greased pan and bake 45 to 50 minutes.
Cook macaroni according to package directions; drain. For cheese sauce, in a saucepan, melt butter or margarine. Cook onion in butter until tender, but not brown. Stir in the flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cubed cheese; stir until melted.
Cream butter, cream cheese and eggs together. Slowly add the dry ingredients (flour and sugar) to it. Bake at 325° for 1 hour and 15 minutes.
Combine cream cheese, sugar, pecans and pineapple. Beat until smooth. Blend in Cool Whip. Pour into crust. Sprinkle coconut over pie. Chill 2 hours.
Preheat oven to 350°. Combine chips and margarine. Cook and stir over low heat until melted. Add milk and mix well. Mix flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each Kiss, covering completely. Place 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cookies will be soft and appear shiny, but will become firm as cool. Do not overbake. Remove and cool.
Wash and cook beets until they are tender and dice them. Put sugar, vinegar, spice and water in pot and beets. Cook about 10 minutes and then put in jars and seal.
Put squash and onions in bowl. Sprinkle with salt and let stand for 1 hour. Combine sugar, celery seed, mustard seed and vinegar. Bring to a boil. Add squash and onions. Bring to a good simmer. Put in hot sterilized jars and seal.
Bake cake by box directions. Punch holes over top of cake with end of wooden spoon. Spread pineapple over cake (you can drain juice). Combine cream cheese, pudding mix and milk. Beat until thick enough to spread over pineapple. Top with whipped cream. Sprinkle with coconut and pecans. Refrigerate.
Mix all ingredients together in bowl; put in 9-inch pie tin (greased) and bake at 350° for 30 minutes.
Cream sugar and butter. Mix in vanilla, eggs and sour cream. Add all dry ingredients. Refrigerate overnight. Roll out and cut out cookies (use enough flour so dough isn't sticky). Bake at 350° until light brown, 5 to 10 minutes. This is a large recipe and is great for holidays.
Put everything in a big pot. Bring to a boil. Reduce heat; simmer for a couple of hours. Add more water as needed.
Put corn syrup, sugar and water in a heavy pan and cook slowly to 230°. Then add peanuts. Stir and cook to 301°, take off heat and stir in oleo or butter, vanilla and soda. Stir well and then put in greased pan. (I use cookie sheet pan.)
Blend all ingredients in large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 50 to 60 minutes until center springs back when touched lightly. Mix 1/2 cup of lemon juice and 1 1/2 cups confectioners sugar and pour over cake while still in pan. Let cake cool thoroughly before taking from pan.
Combine ingredients into large pot. Heat together for at least 15 to 20 minutes or until sufficiently hot to eat.
Wash chicken and pat dry. Grate bread crumbs. Add cheese, salt and parsley to crumbs. Mix well. Spread mix in a shallow pan.
Melt butter in iron frying pan. Beat eggs and add sugar and salt; add to butter. Cook slowly until melted. Add chopped dates. Cook about 20 minutes. Pour over Rice Krispies and stir to mix. Cool. Roll into small balls and roll in fine coconut.
Combine brown sugar, cashew nuts, salt and ginger. In a baking dish, layer 1/2 the sweet potatoes and 1/2 the peaches. Sprinkle 1/2 the brown sugar mixture. Repeat layers and dot with butter. Bake, covered, for 30 minutes at 350°. Uncover and bake 10 more minutes. Spoon syrup over mixture before serving.
In medium bowl, beat together eggs and water. Coat eggplant slices in flour, then dip in egg mixture. Coat with bread crumbs. Heat oil in large skillet and fry eggplant slices until lightly browned, turning once. Drain on paper towels.
Butter and flour baking sheet. Heat oven to 300°. Beat whites and salt until soft peaks form. Beat in sugar, one tablespoon at a time, beating thoroughly after each addition until smooth and glossy. Stir cornstarch and vinegar together in small bowl until smooth. Fold into egg whites until blended. Scoop whites onto center of baking sheet. Spread smoothly forming a circle approximately 8-inch diameter with a slight well in the center. Put on center rack in oven. Reduce heat to 250° until outside is firm and tan. Cool on wire rack 15 minutes. Remove from sheet. Whip cream with a little sugar. Fill center with berries and cream. Cover with whipped cream and decorate with strawberries. Drizzle with chocolate sauce.
Boil chicken until done. Cut up in bite size pieces. Cut broccoli in bite size pieces and steam until tender. Do not overcook! Spread chicken on bottom of 13 x 9-inch casserole pan. Layer broccoli on top of chicken. Mix in bowl the soup, mayonnaise, curry and lemon juice. Spread this on top of chicken and broccoli. Sprinkle cheese with bread crumbs on top. Bake at 350° for approximately 30 minutes. (You can make this ahead and refrigerate, just cook longer.) Even better when reheated the next day in the microwave.
Grind ham and pork together. Mix all ingredients together. Spread 1 cup brown sugar in bottom of pan. Place loaf in pan. Combine 1 tablespoon vinegar and 1 cup crushed pineapple; pour over top. Bake at 350° for 1 1/2 to 2 hours. Let cool and invert on a plate.
Sift all dry ingredients (including spices) together. Add remaining ingredients; do not beat. Mix well. Bake in a tube or Bundt pan or regular loaf pans. Bake for 1 hour at 350°.
Remove stems from mushrooms and wash thoroughly. Cut stems in small bits and saute in butter with green onions. Fry the bacon. When cool, chop and add to stems. Mash the cream cheese and add to mixture. Put a very small amount of water in shallow dish. Add stuffed mushrooms. Bake at 350° for 15 minutes.
Roll chicken breasts in bread crumbs. Fry chicken until golden brown. Then place the chicken in a casserole dish. Add sauce and mushrooms over the chicken. Bake at 350° for 25 minutes. Add cheese and bake another 25 minutes. Serve with cooked egg noodles and top with Parmesan cheese.
Combine flour, margarine and 1 cup nuts to make a stiff dough. Use cold water to dip fork in. Put in a 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool in refrigerator. Blend sugar and cream cheese until fluffy; then blend in 1 cup Cool Whip. Beat puddings and milk until thick (can use 2 packages chocolate pudding). Spread cream cheese layer first, then pudding layer and top with Cool Whip.
In a large bowl, beat the eggs; add butter, flour, milk, salt and baking powder. Mix well. Stir in cheese, onion and spinach. Spoon mixture into a 9 x 13-inch greased pan and bake at 350° for 35 minutes. Cut into bite size squares and serve hot.
In large saucepan, saute onion in margarine until slightly browned. Blend in flour and milk; stir. Add hominy, cheese and peppers. Cook over low heat until cheese has melted and is thick. Serve with Mexican food or great at a fish fry. Serves 6 to 8.
Butter a baking dish. Pour peaches in baking dish. Sprinkle cake mix over peaches. Put chopped nuts on cake mix. Melt margarine and pour over top. Bake at 350° for 45 minutes or until golden brown.