HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and bell pepper in oil. Add meat, crumbled, and let brown. Season with salt and pepper. Add rice and stir over low heat until rice looks translucent (approximately 3 minutes). Add broth slowly; cover and simmer until rice is tender and liquid is absorbed (approximately 20 minutes). Sprinkle with Parmesan cheese if desired.
Mix soup, cheese and tomatoes together and pour over hominy. Bake at 300° for 25 minutes. Crumble chips on top.
Mix bananas and sugar together and let set for 15 minutes. Add remaining ingredients and beat all together, mixing well. Pour into a 9 x 5-inch loaf pan sprayed with Pam. Bake at 350° for 45 minutes, until center is set. Cool. This recipe is fat-free.
Mix all ingredients together and spread on bread. Sprinkle with paprika and bake at 350° for 10 minutes or until bubbly.
Combine gelatin and water; chill until beginning to set. Whip the cranberry juice; fold sauce and lemon juice into thickened gelatin. Set aside.
Melt butter in saucepan. Add flour, stirring, until bubbly. Add chicken broth, stirring constantly, until thickened. Add sherry, nutmeg and some pepper. Fold in whipped cream. Add cheese and stir for 2 minutes, until melted.
Thaw spinach; drain. Prepare mostaccioli. Spray nonstick skillet with Pam spray. Saute onions and garlic; add chicken cubes for 5 minutes. Stir in tomatoes, tomato paste and seasonings. Bring to a boil. Simmer (no cover) 5 minutes.
Crush Oreos in blender and mix with stick of butter (melted). Press mixture into bottom of 9 x 13-inch pan and let cool. Mix cream cheese, powdered sugar and half bowl of Cool Whip together and spread on top of Oreo crust. Mix pudding according to directions and layer on top of cream cheese, Cool Whip and sugar mixture. Use remaining Cool Whip to top the layers. Garnish with some Oreo crumbs. Refrigerate 30 minutes and serve.
In 12-inch skillet, over moderate heat, cook beef, onions and garlic until meat loses its red color. Stir in tomato sauce, milk, eggs, corn, olives, cornmeal, salt, chili powder and Tabasco sauce. Turn into 2-quart oblong baking dish. Bake in preheated 350° oven until knife inserted in center comes out clean (45 minutes). Makes 6 servings.
Place pizza sauce on bread; sprinkle with cheese. Put into oven for 8 to 10 minutes at 450°. Cool and eat.
Mix flour, soda, baking powder and salt. Melt margarine in saucepan; add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in a 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Cool in pan. Cut into bars. Makes 24.
Mix all ingredients except olives together. Take about 1 teaspoon of dough and shape around olive to form a ball. Bake at 400° for 15 minutes. Balls keep their shape better during baking if you freeze first. It is handy to freeze in single layer on cookie sheet, then balls do not stick together, plus you can bake just the amount you need.
Mix dry ingredients together. Melt butter. Dip chicken in butter, then dry mixture. Bake at 400° for 20 to 30 minutes.
Combine last 4 ingredients. I like to saute onion in butter until tender. Top with pork chops in 9 x 13-inch baking dish. Cook 40 to 45 minutes at 350°.
Grease casserole and put bread and pineapple in. Then add butter, sugar and eggs. Pour over bread and pineapple. Bake 40 minutes at 350° until puffy and brown. Great served with ham!
Mix in mixer. Pour into 2 greased loaf pans and bake at 325° for 45 minutes or until done. Can be frozen.
Make pudding according to directions. Line 9 x 13-inch pan with whole graham crackers. Top with chocolate pudding; sprinkle with nuts. Repeat, making 3 layers, ending with pudding. Spread Cool Whip on top.
Preheat oven to 350°. Heat the oil in a skillet and saute the onion, fruit, nuts and sesame seed until the onion is translucent, about 5 minutes. Add the cloves and salt to the onion mixture and stir. Add the rice and mix well. Place the rice in a buttered casserole dish and pour the butter over all. Bake for 15 to 20 minutes to	heat through. Serve immediately. Serves 4.
Mix all ingredients well. Put in container with tight lid or covered bowl. Let sit in refrigerator for 24 hours. Divide into 3 portions. On cutting board roll each portion in 3 rolls, about 2-inches thick, and lay on broiler pan. Have oven at 300°. Bake 45 minutes on one side. Turn each roll over and bake 35 minutes on other side. Don't overbake. Use exact timing. Rolls of meat will be a pretty red color. Will keep in refrigerator 30 days. Can be frozen.
Grease a 9 x 13-inch pan. Line the bottom with bread cubes. Top with cubes with ham, onion and bell pepper. Add the cheese. Sprinkle on the flour. Beat the eggs; add mustard, garlic salt, pepper and milk. Blend well. Pour over the other ingredients. Cover and refrigerate overnight. Bake 1 hour at 350° until it is set in the center. Serves 10 to 12.
Preheat oven to 400°. Grease 2-quart casserole. Wash, peel and thinly slice potatoes. Cook the potatoes and onions, covered in boiling water and 2 teaspoons salt, until only slightly tender and drain. Melt butter in saucepan. Remove from heat and stir in flour, pepper, paprika and remaining 1 teaspoon salt. Cook at medium heat, until thickened and smooth. In a greased casserole, layer 1/3 of the potatoes and onions. Sprinkle with 1/3 of the parsley and sauce. Prepare each of the other 2 layers in the same way and bake uncovered for 35 minutes, until browned and potatoes are tender when pierced.
Cook all ingredients together and pour in pint canning jars. Put in hot bath for 35 minutes.
Press 1 package crescent rolls into ungreased 9 x 13-inch pan. Stir cream cheese, vanilla, sugar and egg yolk until creamy. Spread on top of crescent rolls in pan. Place other package of crescent rolls on top of mixture. Paint with egg white and sprinkle with sugar. Bake at 375° for 20 minutes or until brown.
Melt butter; saute onion. Mix altogether. Pour into 9 x 13-inch dish. Bake at 350° for 45 minutes.
Cook milk, oleo, sugar and salt; bring to boil. Simmer 6 minutes. Add chocolate and cream. Mix all ingredients and pour into buttered pans; cool!
Pour Italian dressing over the other ingredients. Stir well. Make a day ahead to season well.
Combine ground beef, egg, bread crumbs, pepper, Worcestershire sauce and soup mix. Form into patties and fry in oil. Remove burgers. Add flour and stir to brown. Blend in liquid. Add other 1/2 soup mix and mushrooms. Cook for 5 minutes.
Prepare pudding mix with milk. Fold in whipped topping. Stir 1 cup cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight.
Toss with fork until thoroughly combined, then press on bottom and sides of pie plate. Makes bottom crust for 1 pie.
Heat enchilada sauce in skillet. Heat oil in another skillet; add onion, mushrooms, corn, olives and spices. Saute 2 minutes and remove from heat. Add 2/3 of the cheese and mix gently. Dip each tortilla briefly in enchilada sauce, then stuff with veggie mixture and place seam down in casserole dish. When finished, pour remaining enchilada sauce over enchiladas and top with remaining cheese. Bake at 350° for 30 minutes.
Cook onion in butter until tender. Add ham, eggs, cheese, cracker crumbs, milk and pepper. Mix well; turn into 10 x 6 x 11 1/2-inch baking dish. Bake at 350° for 45 to 50 minutes.
Let sausage get to room temperature to soften. Mix all ingredients and roll into nickel or quarter size balls. Cook for 30 to 45 minutes at 300°.
Combine sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Pour this mixture over cornflakes and coconut. Mix well. Drop by teaspoon on waxed paper.
Sift dry ingredients together. Add nuts, dates and eggs. Stir only until mixture is blended. Spread on greased cookie sheet. Bake at 350° for 20 to 25 minutes. Cut into small sticks while hot. Roll in sugar.
Mix and shape into 2 rolls. Wrap in Saran Wrap and refrigerate for 24 hours. Remove wrap, put in baking pan. Bake at 300° in upper part of oven. Will keep refrigerated for awhile.
Mix eggs, sugar and four cups milk until frothy. Add condensed milk and remaining milk; mix some more.
Mix well first 4 ingredients; stir in 1/2 peanuts. Pat into ungreased cookie sheet. Sprinkle over top the remaining 1/2 cup nuts. Roll over all with rolling pin. Bake at 350° for 15 to 18 minutes. Cut into bars while warm. Very easy to make. Delicious!
Cook the Birds Eye vegetables for approximately 5 minutes in the microwave. Mix together the first 4 ingredients. Add cilantro and cumin for taste. Serve either cold or warm.
Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts. Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener. Store in clean, covered jar in refrigerator.
Boil sugar and water until it reaches 236° or soft ball stage. Cool to 150° and mix with marshmallow cream and pecans. Drop by tablespoon on waxed paper. Let cool. Store in an airtight container.
Season roast beef with salt and pepper. Flour both sides and brown. Pressure cook until done and able to fork apart, about 1 hour. (May also use home canned beef.) Add noodles to boiling broth and meat; cook 7 minutes.
Soften cream cheese. Mix ingredients together. Spread on 2 pizza shells. Cut up any vegetables you like. Spread on top.
In large glass measuring cup, combine morsels and milk. Microwave on High for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread on foil-lined 8-inch square pan. Chill until firm.
Mix together. Place in mold. Refrigerate. Remove from mold. Pour cocktail sauce over top. Serve with crackers.
Sift together dry ingredients. Combine yolks, milk and oil. Stir into dry ingredients. Fold in whites, leaving a few fluffs. Ready to bake.
Place chicken in 12 x 8-inch baking dish. Pour sauce over chicken. Add dash of salt and pepper if desired. Bake at 350° for 1 hour or until tender.
Split bread in half; add toppings. Heat in oven at 350° until cheese is melted.
You could add a bit of stock or Vegex to enhance it more. If you have a kumquat, thin slice and add it, delicious...
Sprinkle chipped beef in a lightly greased 9 x 13-inch pan. Arrange chicken on top of chipped beef, after wrapping a piece of bacon around each breast. Top with a	slice of cheese. Combine soup and	wine, stirring well. Spoon sauce evenly over top and sprinkle with stuffing mix. Drizzle butter over the crumbs if desired.	Bake at 350° for about an hour.
Preheat oven to 350°. Mix all ingredients in a bowl. Pour into 9 or 10-inch baking dish or Pyrex pie plate. Bake at 350° for 45 minutes.
Brown hamburger and taco seasoning, except for 1 tablespoon. Chill well. Add all ingredients except taco chips; crush just before serving.
Combine jello with water. Add fruit and nuts. Pour 1/2 of mixture into greased Pyrex dish and chill. Spread sour cream on top of chilled mixture. Add remaining unchilled mixture on top of sour cream. Chill again.
Melt chocolate with butter, cinnamon and coffee over hot water. Whip cheese; blend in chocolate mixture, vanilla and powdered sugar. Stir in almonds. Spread in shallow greased pan. Chill at least one hour. Cut into pieces and serve. Store in refrigerator. Makes 1 pound fudge.
Combine and mix well all the ingredients. Bake at 350° to 400° for 35 to 40 minutes.
In a large mixing bowl, beat together the brown sugar, eggs and butter until light and frothy. Blend in pumpkin and buttermilk. Add dry ingredients, nuts and raisins, stirring just enough to moisten flour mixture. Spoon mixture into greased muffin pans. Fill the cups 3/4 full. Bake at 400° for 25 to 30 minutes, or until lightly browned. Remove from pans; cool on wire rack.
Wipe ribs with wet towel. Place ribs in a single layer in shallow roasting pan. Roast ribs at 400° for 20 minutes, turning once. Mix oil, chili sauce, lemon juice, pepper and dry mustard; place over ribs. Bake at 450° for 20 minutes; baste frequently. Reduce heat to 400°; bake for another 10 minutes.
Cut broccoli into flowerets and blanch until tender. Drain thoroughly and refrigerate until cool. Dice or cut tomato into bite-size pieces. Mix sour cream and Ranch dressing mix. Drain any fluid from broccoli and tomatoes. Pour dressing mixture over; toss. Refrigerate until cold.
Soak dates overnight in bourbon. Sift flour, salt and baking powder into bowl with dates and nuts. Cream butter and sugar. Add beaten egg yolks. Add to date and nut mixture. Add vanilla. Beat egg whites and fold into mixture. Bake in slow oven for 2 1/2 hours at 250°. At two hours, decorate top of cake with perfect pecan halves and whole dates. Continue to bake for the additional 30 minutes.
Wash and mince green onion. Beat egg thoroughly. Dissolve cornstarch in 2 tablespoons cold water. Heat chicken broth and water in a saucepan until it boils. Add salt and stir. Add onion powder or sauteed chopped onions if broth seems bland. Thicken the soup with the cornstarch mixture. Gently stir in beaten egg, pouring in a thin stream. Turn off heat immediately. A few drops of sesame oil and 1 to 2 tablespoons cooking sherry will add aroma. Serve hot, garnishing with the minced onion. Serves 4.
Mix pudding according to package directions. Slice rolls and fold into pudding. Chill before serving.
To make crust, mix the flour, butter and sugar together; press into a glass 9 x 13-inch baking dish. Bake until brown.
In large mixer bowl, mix eggs, sugar, salt and paprika. Add oil, tomato paste and vinegar. Repeat 2 more times, then add onion. Mix well in blender. You may also add Bleu cheese, if you wish. Mixture will be very thick. Makes about 2 quarts.
Blend sugar, flour, salt and cinnamon. Add remaining ingredients. Mix well. Pour into 2 pie shells. Bake at 350° for 1 hour or until done.
Put 2 cans Eagle Brand milk in pan of water. Bring to boil and simmer 2 hours. Let cans of milk cool. Pour into crust. Put Cool Whip on filling. Sprinkle crushed Butterfinger candy bar on top of Cool Whip.
Cut rhubarb into 1-inch pieces. Place in bottom of 12 x 14-inch pan. Sprinkle jello over rhubarb. Mix yellow cake mix according to instructions. Pour over rhubarb and jello.
Drain sweet potatoes. Place in 1 1/2-quart casserole. Drop bits of margarine over sweet potatoes. Sprinkle with brown sugar. Place in Radarange oven; cook 1 minute. Stir. Spread marshmallows over top. Cook 3 additional minutes. Yields 6 to 8 servings.
Over medium heat melt caramels in 1/3 cup milk. Mix German chocolate cake mix, 1 stick melted butter and 1/3 cup evaporated milk.
Bring water, butter and salt to a boil in a saucepan. Add rice and simmer, uncovered, until water is absorbed. Heat half and half and milk. Stir into rice and simmer until creamy. Add coconut cream and simmer 1 minute.
Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins, if using (mixture will be very stiff). Spread evenly in prepared greased 15 1/2 x 10 1/2 x 1-inch jelly pan. Bake for 40 to 45 minutes at 350°, until top is golden and a pick inserted in center comes out clean. Let cool completely on wire rack. Cut into squares. Makes 40 brownies.
Dissolve gelatine in cold water; set aside. Bring to boil the cream of mushroom soup (undiluted). Stir in gelatine. Add cream cheese, Miracle Whip, lemon juice and horseradish. Mix well or use electric beater. Fold in shrimp, onion and celery. Grease a mold with Miracle Whip. Refrigerate several hours. Unmold. Serve with crackers.
Defrost bread in microwave about 12 minutes on medium or defrost. Let set about 10 minutes. Cut into 4 long strips and then into 1 1/2 inch pieces. Dip in melted butter. Mix together brown sugar, white sugar and cinnamon. Roll dough in this mixture. Put into Bundt pan sprayed with Pam. Let rise about 15 minutes. Bake at 350° for 30 to 35 minutes.
Partially cover. Simmer for 45 minutes. Whisk egg and cream, add vanilla. Fold egg and cream mixture into rice mixture. You can also fold in Cool Whip to make fluffy.
Preheat oven to 450°. In large plastic bag add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan (large cookie sheet also works fine). Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish if desired with chopped parsley. Serves 8.
Put vegetables, seasonings and sausage in a crock-pot. Pour in chicken broth. Cover. Cook on low for 6 to 10 hours or on high for 2 to 4 hours. Serves 4.
Dissolve yeast in 1/2 cup water; add sugar and 1 cup flour. Set aside for about 10 minutes to form a sponge. Melt shortening in 1 cup warm water; add egg and stir into sponge. Beat in salt sifted with 3 cups flour or enough to make a rather stiff dough. Knead until the dough feels elastic and transfer to a large greased bowl. Cover and let stand until double in bulk.
Mix ingredients thoroughly. Spread on 17-inch cookie sheet. Bake 15 to 20 minutes in 350° oven. Cut into bars.
Cut vegetables to stew size; cover with water and cook until done. Sometimes I use Little Smokies instead of ham. Good with Italian bread or corn bread. This recipe got its name from a friend in Reno who asked for its name and when I said you name it and she did.
Put sugars, margarine, oil and eggs in a bowl and beat. Add flour, soda and salt. Mix well. Chill dough and drop by medium teaspoonfuls on cookie sheet. Press out with fork. Bake at 350° about 8 minutes. Do not let cookies get too brown. Sprinkle with powdered sugar while still warm (optional). May be decorated with sprinkles before baking.
Combine beef, soy sauce, carrots, celery, onion, rice and water. Steam for 15 minutes (add no salt). After steaming, add mushroom soup and cream of chicken soup. Bake for 1 hour at 350°. Add chow mein noodles last 15 minutes.
Warm a loaf of French bread in oven. Spread the dip of your choice on bread. Next, put the pepperoni and meat. Then, add olives, pickles and cheese. After that, add your toppings and Pringles. Then, let the pepper loose and enjoy!
Mix pumpkin, sugar, eggs and margarine together. Add milk, flour, cinnamon and ginger. Mix well. Bake in a 325° oven for 1 1/2 hours. Makes 3 pies.
Microwave milk 3 minutes. Stir. Microwave 3 more minutes. Combine eggs, sugar and salt, then stir in milk. Mix in rice, raisins, cinnamon and nutmeg. Add vanilla. Microwave 4 minutes on High. Stir. Microwave 4 more minutes. Let set 5 to 10 minutes.
Soften butter. Smash garlic and mix together. Spread on bread and place in broiler until top is crisp and brown.
Spread refried beans on bottom of square dish. Mix guacamole and avocado. Spread on top of beans. Combine taco seasoning mix and sour cream. Spread on top of guacamole. Sprinkle cheese, chopped cilantro, olives, green onions and green chilies.
In large skillet, brown your hamburger and onion. Add 1 teaspoon salt. Cook macaroni in water with 1/2 teaspoon salt added. Drain hamburger and onion, then drain macaroni.
Combine meat, bread, egg and salt; mix. Shape into 18 balls. Brown in small amount of oil. Drain off water on rice. Add carrots, green pepper and onion. Cover and simmer 25 minutes. Add cheese; heat until melted.
Preheat oven to 350°. In a 2-quart baking dish, combine sauce, noodles, Parmesan cheese and half of the Mozzarella cheese, mixing well. Top with remaining Mozzarella cheese. Bake for 25 minutes, or until thoroughly heated. Makes 4 to 6 servings.
Mix water, cinnamon, ginger and cloves. Boil. For 15 minutes in a blender, place egg yolks and cinnamon, ginger, clover mixture. Add rest of ingredients and blend. Serve with ice. Keep refrigerated.
Use butter and small amount of sugar to coat 10-inch glass pie plate or 2-quart baking dish. Arrange figs, cut side up, on bottom. Beat eggs in large bowl with whisk until foamy. Add vanilla, milk, cream, 1/4 cup sugar and salt. Stir until blended. Add flour; stir until blended. Pour over figs. Bake until puffed and brown, for 35 minutes at 375°. Sprinkle with sugar.
Fry zucchini in butter 4 to 5 minutes. Beat eggs; add cheese, salt, pepper and garlic salt. Pour over zucchini. Stir until eggs are cooked. This recipe can also be used with cooked cauliflower.
Make layers starting from bottom up, placing ingredients in pan in order listed. Bake until hot through in oven or microwave.
Place apples in buttered 1 1/2-quart casserole and pour over water and cinnamon which have been mixed together. Mix together sugar, flour and butter; spread on top. Bake at 350° for 1 1/2 hours. Top with vanilla ice cream or whipped cream, if desired.
Mix softened cream cheese with all ingredients. Roll in remaining 1/2 cup nuts. Chill 1 hour before serving.
Cook macaroni and drain. Mix with mayonnaise, sour cream, ham, cheese and pineapple. Chill until ready to serve.
Toss raisins, carrots and pineapple together lightly; set aside. Stir together mayonnaise, lemon juice, salt and sugar. Add to the raisin mixture. Refrigerate, then serve cold.
Mix buttermilk and soda; set aside. Mix all ingredients. Add flour and soda/buttermilk mixture alternately. Add nuts. Pour into greased tube pan or 2 loaf pans and bake at 350° for 55 minutes.
Unthaw frozen green peas. Mix all ingredients together. Refrigerate for 24 hours before serving.
Mix ice cream and powdered sugar with mixer. Melt butter and cool. Add brown sugar. Stir.
Bring spinach to boil and drain. Mix in mushrooms and mushroom soup. Cut cream cheese into small pieces and mix in 1/2 of the cheese. Put 1/3 of spinach mixture into casserole. Dot with several pieces of cream cheese. Sprinkle with crushed onion. Repeat until there are three layers, ending with crushed onions. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Combine sugar, vinegar, salad oil, salt and onion. Bring to a boil. Drain all beans. Put in a bowl and pour boiling liquid over the beans. Let stand 24 hours. Will keep several weeks in refrigerator.
Cook broccoli according to directions; drain. Melt butter and Velveeta until smooth. Pour over broccoli. Cover with crushed Ritz crackers. Melt 1/2 stick butter and pour over crackers. Bake at 325° for 25 minutes.
Wash rice; add milk, sugar and dash of salt. Cook on top of stove slowly for 1 hour, stirring frequently. Add cornstarch and a little water. Beat egg with cornstarch; add rice, vanilla and nutmeg.
Grind cranberries. Add sugar, then add other ingredients. Fold in whipped cream. Freeze. (This is good served on lettuce leaves topped with mayonnaise or whipped cream.)
Brown chicken pieces in oil in skillet; remove to baking dish. Sprinkle with salt and pepper. Add 1/2 cup water and cover. Bake in 350° oven for 1 hour. Halve and seed grapes. Cut green pepper into 1-inch squares and onion into coarse pieces to make 1 cup each. Add remaining 1/2 cup water, cornstarch, honey, vinegar and salt to chicken, stirring constantly. (This mixture will be quite thick but will thin down after vegetables are added.) Then add ginger, green pepper and onion. Simmer 3 minutes longer. Remove ginger root and pour sauce over chicken to serve.
Mix by hand. Put in yellow cake mix. Then eggs and butter; then mix powdered sugar and cream cheese. Press into a well-greased and floured 9 x 13-inch cake pan. Sprinkle with nuts, if desired. Bake for 45 minutes at 350°.
Mix together graham cracker crumbs, nutmeg, cloves and cinnamon. Press in a loaf pan firmly. Stir over medium heat until the marshmallows are melted. Remove from heat and add all other ingredients. Pour mixture into loaf pan and cover. Chill for 2 days. Makes 3 pound cake.
Mix the soy sauce, anise, allspice, ginger and oil in a large bowl. Add sugar and mix until dissolved. Stir in scallions. Add the chicken wings to the marinade and mix to coat the wings. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Dissolve Jell-O in hot water, cool. Mix cream cheese and pineapple with electric beater, add cooled Jell-O (still liquid). Fold in Cool Whip. Pour into Jell-O mold sprayed with Pam cooking spray. Great for picnics, doesn't melt! Makes a 12-cup mold or two 6-cup molds.