HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in oil. Add onions, basil, thyme and garlic. Cook until tender. Stir in soup, tomato paste, water, 1/4 cup cheese, salt, pepper and bay leaf. Cook over low heat 15 minutes. Remove bay leaf. Combine with spaghetti. Pour into 2-quart 12 x 8 x 2-inch baking dish. Sprinkle with remaining cheese. Bake at 350° for 25 minutes or until hot. Stir before serving.
Brown chicken in olive oil mixed with red wine. Add onion, garlic and seasonings. Remove chicken and add remaining ingredients. Return chicken to pan and bake in 350° oven until tender.
Saute onion, celery and bell pepper in olive oil until soft white. Season meat; add and brown lightly. Add rest of ingredients; cook over low flame for 30 minutes.
Slightly thaw bread dough. Grease a 9 x 13-inch cake pan. Sprinkle nuts on bottom. Cut 1 loaf of bread in 12 equal pieces. Lay in bottom of pan. In pan, mix vanilla pudding, brown sugar and milk. Heat through. Pour over bread in pan. Cut second loaf in 12 equal pieces and place on top of pudding mixture. Bake at 350° for 20 to 25 minutes or until golden brown.
Combine all ingredients and bake in a greased and floured square pan at 350° for about 20 minutes.
Preheat oven to 450°. Mix all ingredients together; pour into a skillet. Makes 1 large skillet and 1 small. Bake 30 minutes or until center is done.
Cook potatoes in boiling water until tender. Drain well. Melt 1/2 c butter in large saucepan. Add onion; saute until tender. Blend in flour, salt, dry mustard and worcestershire. Gradually stir in milk. Cook stirring constantly. until sauce thickens and boil for 1 minute. Remove from heat. Add cheese and stir until melted. Place potatoes in a baking dish. Pour on cheese sauce. Sprinkle with cracker crumbs, combined with 1/4 c melted butter. Top with paprika. Bake at 350 decrees for 30 minutes.
Sprinkle sugar over pears. Cover and let set overnight. Cook on medium heat for 45 minutes or until thick. Put in sterilized jars and seal.
Combine everything and mix well. Fold into a 9 1/2 x 13-inch pan sprayed with Pam. Sprinkle crushed potato chips on top and bake for 45 minutes at 350°.
Beat shortening and butter in a large mixing bowl at medium speed of an electric mixer until fluffy. Gradually add 1/2 cup sugar and powdered sugar, beating well. Add egg, beating well. Dissolve coffee granules in water; add to creamed mixture, beating well. Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well. Stir in chocolate morsels and pecans. Cover and chill 1 hour. Shape into 1/2-inch balls; roll in additional sugar. Place on lightly greased cookie sheets. Press with a fork to flatten. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Yield: 6 1/2 dozen.
Slice cucumbers, onions and peppers. Combine vegetables with garlic and salt; cover with crushed ice. Mix thoroughly. Allow to stand at room temperature 3 hours; rinse and drain well. Discard garlic. Heat remaining ingredients in large saucepan to boiling. Add vegetables; heat to boiling. Remove; fill hot sterilized pint jars with hot vegetables and liquid, leaving 1/2-inch headspace. Seal and process in boiling water bath for 15 minutes. Makes about 4 pints.
Mix cake mix, 1 egg and water. Press into 9 x 13-inch pan. Mix eggs, cream cheese and powdered sugar and pour over crust. Bake at 350° for 40 to 45 minutes.
Arrange chicken (skin up) in large broiler-proof dish; top with 1 piece of bacon and bake in preheated 400° oven for 25 minutes or until bacon is crisp and chicken is cooked. Spoon off fat.
Make roux by slowly browning the flour in the shortening; when golden brown, add onion, celery, bell pepper and garlic. Cook at low heat until the vegetables separate form the shortening. In another pan, brown the cut up hen in some extra shortening, using enough to seer chicken well. Add hen to the brown roux mixture and cook together for a few minutes, stirring occasionally.
Place beef tips, uncooked, in crock-pot. Add soups and about 3/4 can of water. Stir. Cook on high for 3 to 4 hours, until beef is tender. You can also bake this in oven at 350° for about 2 hours. Serve over cooked pasta or rice.
Boil potatoes until tender. Spritz Pam in bottom of casserole dish. Preheat oven to 350°. Mix soup, milk, onion, salt and pepper by hand until creamy. Slice potatoes. Layer, starting with sliced potatoes to cover bottom. Pour 1/2 of the soup mixture over the potatoes. Cover with sliced cheese. (You usually have about 2 layers worth; always end with cheese.) Bake, covered, for 30 minutes at 350°. This recipe can be adjusted to serve 6 to 15 by doubling recipe and using a larger, 9 x 13-inch, pan.
Drain pineapple; add ingredients to juice in a saucepan and bring to a boil. Add pineapple chunks to mixture and bring to a boil again. Set aside until cool, then remove cinnamon stick. Food coloring may also be added to the mixture. Chill in refrigerator. Serve with toothpicks.
Mix all the ingredients together in a large mixing bowl until it is smooth. Pour the batter into a greased and floured 8-inch pan. Bake at 350° for 35 to 40 minutes.
Saute onion in butter. Stir in remaining ingredients, except cream and rice. Bring to a boil. Reduce heat and simmer 10 minutes. Put in blender. Return to pot. Stir in cream and rice. Garnish with scallions.
For dressing, combine oil, vinegar, soy sauce, honey mustard and dill weed in a jar. Shake well.
Mix until gels. Let set until mixture feels dry to the touch. Pick up and squeeze. Ooozy!
To eggs, gradually add sugar. Beat in remaining ingredients. Bake at 350° for 60 to 70 minutes.
Mix together cream cheese, onion and Worcestershire sauce. Spread mixture into pie pan. Next mix chili sauce and horseradish and pour over cream cheese mixture. Add clams or flaked crabmeat to the top, garnish with parsley for color.
Cook fruit to your taste. Let cool. While cooking, mix flour and milk. Sprinkle flour on table. Roll out by the tablespoon as thin as you can in a circle. Spoon in about a tablespoon of fruit. Fold over, then using a fork, press ends together using 9-inch iron skillet. Heat oil. When hot, put in pies, three at a time. Cook until golden brown, then flip. Do the same on other side.
Mix stuffing and margarine in water; set aside. Combine onions, celery, mayonnaise, salt and mix well with bread mixture. Grease 9 x 13-inch baking dish. Put 1/2 bread mixture, then spread chicken on top. Top with rest of bread mixture. Beat 2 eggs in milk; pour over mixture. Refrigerate all night. Take out 2 hours before baking time. Spread with mushroom soup. Bake, uncovered, at 325° for 40 to 45 minutes. Sprinkle with cheese and bake 10 minutes longer.
Boil pineapple. Add jello; stir and chill. Mix in Cool Whip and pecans.
Beat cottage cheese on high 5 minutes. Stir in yogurt and lemon peel. Use strawberries, melon wedges, pineapple chunks, apples, etc., as dippers.
Boil 6 to 8 small beets until tender. Make a sauce of sugar, vinegar and cornstarch. Boil slowly for 5 minutes. Slice beets into the hot sauce; let stand 15 minutes on back of stove to bring out the color.
Saute onions in margarine until tender. Stir in soup that has been diluted with 1/2 can water. Stir in cheese, cooked egg noodles, tuna fish and pimentos. Put in buttered casserole dish. Top casserole with paprika. Bake at 350° for 25 minutes or until hot.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan, melt butter in oven. Sprinkle graham cracker crumbs evenly over melted butter. Pour sweetened condensed milk over the crumbs. Top with remaining ingredients. Press down firmly with fork. Bake 25 minutes or until lightly brown.
Spread 1 teaspoon of refried beans or bean dip on each tortilla chip. Top with one teaspoon of cheese and one thin slice of olive. Place 8 in circle on paper plate. Heat in microwave oven. Use Level 7 for 30 to 45 seconds, or until cheese is melted. Serve warm. Repeat with remaining appetizers.
Sprinkle 1 side of meat with half of the flour; pound in. Turn meat and pound in remaining flour. Cut meat into 6 to 8 serving pieces. Melt shortening in a large skillet; brown meat in shortening over medium heat for about 15 minutes. Sprinkle onion soup mix over meat. Add cream of mushroom soup and water. Cover tightly; simmer 1 1/2 to 2 hours or until tender. Place meat on warm platter.
Layer unpeeled potatoes in pan. Melt butter. Mix in onion soup, salt and water. Pour over potatoes. Cover with foil and bake at 350° for 45 minutes or until fork-tender.
Dissolve Jell-O in 1 cup boiling water. Add bananas, strawberries, and pineapple, undrained, and mix well. Pour in bowl and chill until set.
Mix dry ingredients. Add all the rest of ingredients and mix well. Spoon into 12 muffin cups sprayed with Pam. Bake at 350° for 20 to 25 minutes. Freezes well.
Drain pineapple and reserve juice. Combine and bring to a boil; pineapple juice and Jell-O. Refrigerate until mixture has the consistency of syrup. Blend in cream cheese, pimento, celery and pecans. Fold in Cool Whip. Pour into baking dish and refrigerate until set.
Cream butter and Crisco; add sugar then beaten eggs. Into 1 cup of flour, sift soda and baking powder. Add this to sugar mixture. Add buttermilk and vanilla. Turn onto a floured board; knead until smooth. Roll out 1/2-inch thick. Cut in any shape. Bake about 10 minutes.
While cooking beans, melt butter. Add flour. To the mixture with heat off, add sugar, onion, pepper and salt. Add above to sour cream; mix beans and cream mixture. Top with cheese. Cook in a 350° oven for 30 minutes. Can add a crumb topping of crushed corn flakes and 1 tablespoon melted butter.
Cut crab into small bite-size pieces. Mix all ingredients together. Bake at 350° for 30 minutes in small glass casserole. Great served warm on crackers.
Heat oven to 350°. Combine graham cracker crumbs, sugar and margarine; mix well. Pat bottom of 9 or 10-inch spring-form pan. Set aside.
Put all ingredients, except broth, in a large bowl. Add boiling hot broth and stir until mixture is well blended. You may need more broth. Add a little at a time.
Whip cream cheese & milk, fold in cool whip. Divide into 2 frozen Graham cracker pie shells. Toast pecans, coconut & butter at 300° until light brown (stir often). Sprinkle pecans & coconut on top of pies and top with butterscotch topping & freeze. Keep in freezer.
Mix flour, paprika, salt and pepper in plastic bag. Cut chicken into 1 to 1 1/2-inch squares; place in plastic bag and cover with flour mixture. Brown chicken in 2 tablespoons oil. Put onion in pan. Add water; cook, covered, on low heat for 20 to 30 minutes. Add mushrooms; cook for 5 more minutes. Add sour cream and lemon rind; reheat. Serve with rice, noodles or mashed potatoes.
Prepare pudding according to the directions. Drop 1 layer into bottom of empty ice cream bucket and cover with half of pudding, 1/2 of Cool Whip and 2 candy bars, crumbled. Bake cake following directions on box in 2 (8-inch) rounds. Repeat by dropping 2 cake layers, pudding, Cool Whip and candy bars; cover and refrigerate.
Cook about 20 minutes until boiling; cover. Reduce heat; simmer for 25 minutes.
Drain pineapple and oranges. Combine pineapple, oranges, banana, marshmallows, coconut and almonds. Fold in yogurt. Chill. Serves 4 to 6.
Dissolve marshmallows and lemon Jell-O in boiling water. Let cool. Dissolve cherry Jell-O in 1 3/4 cups boiling water; chill until slightly thickened. Beat cheese, salt and mayonnaise in mixer until light. Stir in celery, nuts and pineapple. Add marshmallow mixture and fold in Cool Whip. Pour in a 9 x 12-inch pan. Chill until firm. Pour cherry Jell-O over it.
Combine flour and sugar in a large bowl. In a saucepan, put margarine, shortening, cocoa and water; bring to a rapid boil. Pour into flour and sugar mixture. Mix well. Add all other ingredients and mix well. Bake in a greased 13 x 9 x 2-inch pan at 350° for 30 minutes. Make icing about 5 minutes before cake has finished baking.
Mix cream cheese and sugar; add undrained, thawed strawberries. Add bananas, nuts, Cool Whip and pineapple. Mix and pour into 13 x 9-inch pan. Freeze; thaw 15 minutes before serving.
Beat egg yolks until thickened. Add 1/2 cup sugar and mix well. Add grated rind, and juice of lemon, and 3 Tbsp. warm water. Cook mixture in double boiler to thick custard stage. Beat egg whites until stiff, adding 1/2 cup sugar gradually. Fold into custard mixture. Fill previously baked pie shell and brown in oven for a few minutes.
Combine flour, sugar, baking powder and salt in a bowl. Add beaten eggs, milk, oil and peeled, finely chopped apples. Stir until all ingredients are moistened.
Cut bacon slice in half. Roll bacon around water chestnut slice. Fasten with wooden toothpick. Place on broiler pan and bake at 375° until bacon starts to brown, 20 minutes. Remove and dip in barbecue sauce and bake until done, about 15 minutes.
Cream sugar and butter together. Add egg yolks. Add vanilla to creamed mixture. Add flour, baking powder and salt to graham cracker crumbs. Add dry ingredients alternately with milk to cream mixture. Add nuts; beat well. Fold in stiffly beaten egg whites. Bake in greased and floured 9 x 13-inch pan at 350° for 30 to 35 minutes.
Combine sugar, syrup, butter, salt and 2 cups cream. Bring to boiling point, stirring constantly. Add remaining cup of cream and cook slowly to firm ball at 234°. Remove from heat and add vanilla. Cool for awhile and add nuts. Spoon onto greased cookie sheet or on table lined with foil. Let stand until cool! Melt chocolate over hot water, then spread onto pralines.
Mix and press in 9 x 13-inch pan: flour, nuts and butter. Bake at 300° for 15 minutes; cool. Cream together powdered sugar and cream cheese. Beat well, then fold in 1 cup Cool Whip. Spread over baked crust. Mix strawberries with glaze and spread on top. Spread 3 cups Cool Whip on top and sprinkle with nuts.
Tear ham into small pieces. Mix with liquids. Slow cook in crock-pot for 6 to 7 hours.
Mix all ingredients together in large bowl until well blended. Chill in refrigerator for several hours. Makes a delicious dessert or cool salad plate addition. Can also be made with strawberry jello and fresh or frozen strawberries.
Cook limas by directions on package. When tender, add mushroom soup, grated cheese and chopped pimento. Put in slightly greased (you may use Pam) casserole. Cover with crushed potato chips. Bake at 350° for 30 minutes.
Combine beans, mushrooms and soup. Pour into baking pan. Top with Durkee onions. Bake at 350° for 20 to 25 minutes.
Cook potatoes and carrots until tender in small amount of water. Fry bacon until crisp and crumble. Save 2 tablespoons bacon fat and saute onion and celery. Combine onion, celery, salt, pepper and crumbled bacon. Add to potatoes. Add half and half and milk. Simmer 30 minutes. Sprinkle cheese and parsley on before serving.
Break cauliflower into flowerets; cut flowerets in half. Slice flowerets from broccoli, leaving 2 inches of stem. Arrange broccoli in circle around edge of 12-inch round platter with flowerets resting on rim. Arrange cauliflower in inner circle. Arrange squash, then zucchini, in circle in center. Place red pepper in center. Place butter in 1 cup measuring cup and cook on High for 45 seconds. Pour melted butter over vegetables. Sprinkle with garlic salt and seasoned pepper. Cover with plastic wrap and cook on High 7 to 8 minutes or until crisp but tender. Let stand, covered, for 3 minutes. Yield: 4 to 6 servings.
Mix cake mix, 3 ounces milk and margarine. Pour into greased 9 x 13-inch pan and bake at 350° for 8 to 10 minutes. Melt caramels with remaining 3 ounces milk. Pour over cake mixture. Sprinkle chocolate chips and nuts over caramel. Bake at 350° for 15 to 18 minutes.
Blend berries and yogurt at high speed in the blender until smooth. Stir in chilled Perrier. This can also be frozen like a popsicle.
Rinse chicken under cold running water; blot dry. Cut crosswise into 1/2 x 2 1/2-inch strips; set aside. Then combine salt, pepper and flour in plastic bag and add half of chicken and shake to coat. Repeat with remainder.
Break lettuce in bottom of bowl. Add in layers onion, celery, peppers and cooked peas. Seal with mayonnaise. Top mayo layer with Parmesan cheese. Cover with plastic wrap and refrigerate for 24 hours. Toss just before serving.
Put chili peppers in an 8 x 8 x 2-inch dish. Pour cheeses, milk and egg mixture over chili and cheeses. Bake at 350° for 20 minutes. Serve with tortilla chips.
Bring all ingredients to a boil in medium saucepan over high flame. Reduce flame, cover and simmer 10 minutes or until crisp-tender. Remove bay leaf and cloves; drain. Makes 4 servings.
Cream sugar and margarine. Beat eggs until light and add to sugar. Mix bananas and lemon juice together and add to mixture. Sift flour, baking powder and salt together and mix quickly into sugar mixture. Stir in nuts.
Stir together pineapple, sugar and flour. Top with cheese, then cracker crumbs. Bake for 20 minutes at 300°.
Grease and flour iron skillet. Mix dry ingredients. Add milk to make thin. Pour small amounts in pan to make thin layers. Bake at 350° for a short time. Makes about 6 to 7 layers. Spread applesauce or apple butter between each layer.
Dissolve bouillon cubes in 2 cups boiling water. Prepare stuffing as package directs. In a greased casserole, spread dressing. Drizzle with butter. In a bowl, combine chicken, celery, peppers, onion and pimento; mix well. Spread this over the stuffing. In a pan, combine flour, salt and Worcestershire sauce. Gradually stir in 1 1/2 cups bouillon mixture. Cook until mixture thickens, stirring often. In a cup, combine eggs and remaining bouillon mixture. Add to flour. Cook for 5 minutes, stirring constantly. Pour mixture over casserole. Bake at 350° for 40 to 50 minutes. Drain mushrooms. Put in pan. Add soup, sour cream and Tabasco sauce. Heat slowly for 10 to 15 minutes. Serve over chicken and stuffing.
Mix eggs, sugar and vanilla in blender, just a little. Simmer milk. Pour slowly in blender. Bake in prepared pie shell for 10 minutes at 350°. Then finish on 300°.
Stir together thoroughly all of the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Make a well in center; add milk all at once. Stir just until dough clings together. Knead gently on lightly floured surface. Roll out. Dip 2 1/2 inch biscuit-cutter in flour. Cut dough straight down. Bake on ungreased baking sheet at 450° for 10 to 12 minutes.
Cream butter and sugar until light. Sift flour and cornstarch. Fold into creamed mixture. Roll out dough and form into shapes. Bake at 225° for 35 minutes. Sprinkle with granulated sugar if desired.
Mix and place in refrigerator for a while, then roll and cut. Bake at 375° for 10 to 12 minutes.
Brown beef and onion. Add tomatoes, salt, soup and pepper. Simmer while cooking noodles. Add cooked, drained noodles and half of cheese to meat mixture. Pour into casserole dish and sprinkle with remainder of cheese. Bake at 350° for 15 minutes.
Let cream cheese soften at room temperature. Combine thoroughly with sugar. Drain pineapple and cherries well, then add to cheese and sugar mixture. Add chopped nuts and Cool Whip. Chill in refrigerator.
Combine first 6 ingredients; spoon into prepared crust. Cover with top crust and crimp edges to seal. Slit top crust and brush with egg. Bake at 375° for 40 minutes. Cool 10 minutes.
Using electric mixer, cream margarine and sugar. Beat in egg, milk and vanilla. Add flour, cornmeal, baking powder and salt; beat just until smooth. Pour into 9 x 9 x 2-inch baking pan. Bake at 350° for 30 minutes or until done. Serves 9 to 12.
Beat first 6 ingredients above for 8 minutes. Combine chocolate bar and chocolate chips; add half to cake; mix. Put in lightly greased Bundt pan. Put remaining chocolate mixture on top. Bake at 350° for 1 hour. Let set in pan 15 minutes to cool, then flip over on to plate to finish cooling. Sprinkle with powdered sugar.
Put grated apples into pie shell. Combine and cream the remaining ingredients. Pour over apples. Bake at 450° for 20 minutes. Reduce to 350° and bake until firm.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal (this prevents separation during baking). Place ham slices on rectangles. Spread ham slices with mustard. Sprinkle with cheese. Starting at shorter side, tightly roll up each rectangle, pressing edges to seal. Coat rolls with sesame seeds. Cut each roll into 5 slices, forming 20 slices. Place cut side down on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes.
Cook sugar, syrup salt and water until it forms a ball in cold water. Beat egg whites until it forms a peak. Pour very slowly over beaten egg white. Beat until mixture begins to part. Add nuts and vanilla and keep beating.
Sift cocoa, flour and sugar into pan and make sure it is well mixed. Add the milk and egg yolks. Set whites aside for the meringue. Cook all ingredients in a pan on medium heat. Stir often until thick. Add a lump of butter and the vanilla. Mix well and pour into a baked pie shell. Top with meringue and bake in 350° oven until meringue browns.
Mix the first five ingredients well. Add the remaining ingredients. Bake at 350° in a 13 x 9-inch pan for 30 minutes or until done.
Sprinkle chicken with salt and pepper. Melt 1/4 cup butter in a large skillet over medium-high heat. Add chicken and cook 4 minutes on each side. Transfer chicken to a 13 x 9 x 2-inch baking dish, reserving drippings in skillet. Add remaining 1/4 cup butter; cook over medium-high heat until butter melts; add mushrooms and saute until tender. Remove mushrooms from skillet, reserving dripping in skillet. Place mushrooms and artichoke hearts on top of chicken. Sprinkle with tarragon. Add flour to drippings in skillet, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and stir in sherry. Pour sauce over chicken. Sprinkle with parsley. Bake, uncovered, at 375° for 45 minutes or until chicken is done. Yields 8 servings.
Put 1 tablespoon plus 1 1/2 teaspoons dill seed and 1 clove garlic in bottom of clean jars. Pack the jars with cucumbers to fill. Put 1 clove garlic on top. Bring to a boil salt, vinegar and water. Fill jars with hot liquid and seal.
Melt butter over medium heat. Add marshmallows and stir until melted; blend in dry gelatin. Pour over corn and mix well. Butter hands and shape into balls.
Place crumbs on flat microwavable plate and microwave approximately 2 minutes. Set crumbs aside to cool. Blend all other ingredients in blender until smooth. Taste to see if lime or lemon extract is fine to taste. In a parfait glass, alternate bread crumbs and pudding. Serves 2.
Trim fat from steak and pound steak slightly. Sprinkle with salt, pepper and scant amount of garlic powder. Prepare 2 cups stuffing (from mix). Cool. Spread stuffing on steak; roll up and tie with string every 3 to 4-inches. Brown 1 sliced onion in the drippings; add 1 cup water. Simmer, then thicken. Pour over beef rolls. Cover and bake 1 hour at 350°. Good served with mashed potatoes and a green salad.
Make brownies according to directions on box. Add chocolate morsels, walnuts and cherries. Bake for the shortest time allowed on brownie mix directions. Cool approximately 3 to 4 hours.
Remove stems from berries. Chop raisins and onions. Combine all ingredients. Cook until thick. Pour into hot jars. Seal at once.
Break chocolate into chunks in bowl and add milk to 1/4 cover chocolate. Microwave 1 minute. Stir vigorously until smooth. May need to add more milk if too thick. Pour over ice cream and indulge.
Preheat oven to 425°. In small bowl, combine sugar, cinnamon, flour and salt; mix well. Add to apples in large bowl, tossing lightly to cover all. Pour into unbaked pie shell, mounding high in center. Dot with butter. Add top of pie shell; cut 4 slits in top. Bake 45 to 50 minutes or until crust is golden brown.
Stir the first 6 ingredients good. Bake in a 9 x 12-inch greased pan for 45 minutes at 350°. Cream the remaining ingredients good and have ready when the cake comes out of the oven. Put on cake while hot.