HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop the tomatoes into 1/4 inch pieces. Toss with 2 Tbsp. garlic in a bowl. Add the basil, vinegar, 1/3 c. olive oil, salt and pepper and mix well. Let stand at room temperature for at least 15 minutes. Rub bread with the cut side of the garlic halves and brush bread with 1/4 c. olive oil. Place on grill rack. Grill for 5 to 8 minutes or until toasted. Arrange the bread on a serving plate and top with the tomato mixture. Serve immediately.
Combine soup, stuffing, celery, onion and paprika. In 9-inch greased pie plate, spoon stuffing. Arrange chops on stuffing, pressing lightly into stuffing. Combine sugar and mustard. Spread mixture evenly over chops. Bake at 400° for 30 minutes or until chops are no longer pink. Garnish with celery leaves if desired. Serves 4.
Soak beans overnight. Combine water, salt, carrot and beans in a 6-quart pot. Simmer until beans are tender.
In 8 ounce nonstick skillet, heat 1 teaspoon margarine over medium heat until bubbly and hot. Add onion and garlic; saute about 3 minutes. Add beef, chilies, tomato paste, chili powder, 1/2 teaspoon salt and ground pepper. Cook, stirring occasionally, for about 5 minutes. Transfer mixture to a 9-inch pie plate and sprinkle with cheese.
Saute onions in iron skillet in margarine until tender. Combine corn meal, sugar and sage in mixing bowl. Mix onions into corn meal mixture.
Saute a little minced onion and garlic in a little oil, then add drained green beans. Season with salt and pepper. Cook slowly for about 5 to 10 minutes, then add a small amount of water saved from can and a little grated cheese.
Mix strawberries and sugar; chill. Mix sour cream and almond flavoring. Put strawberries in parfait glasses or serving dishes. Top with sour cream mixture. Garnish with mint. Yields 4 servings.
Mix flour, sugar and Crisco together; take out 1 cup. Add egg, milk, soda and molasses; pour into 9 x 9 pan. Sprinkle 1 cup flour mixture on top and bake at 375° for 30 to 35 minutes.
Wash apples. Cut apples in quarters. Cores may be removed, if desired. Place in large pot. Add water. Cover and cook about 30 minutes or until apples are soft. Place a large colander over a bowl and press mashed apples through with a large spoon. The peels and seeds will remain in the colander.
Place lettuce in salad bowl and top with Mandarin oranges, pecans and onion rings. Combine the next seven ingredients and pour over salad just before serving.
Boil squash, onion and salt until tender. Drain and mash. Add margarine, soup and most of the crumbs. Pour into buttered casserole. Sprinkle remaining crumbs. Dot with additional butter. Bake at 375° for 20 minutes.
Mix together first 4 ingredients. Spread into a well-greased 13 x 9-inch pan. Cream and mix together last 3 ingredients. Pour on top of cake mixture. Bake at 350° for 45 minutes. Cool thoroughly for 1 hour before cutting into squares.
Sprinkle 1 teaspoon of salt over cabbage and let stand 1 hour. Squeeze out fluid. Mix cabbage, celery and green pepper.
Put cabbage in boiling water; cook until slightly soft. Drain. Brown ground beef and onions until onions are clear and beef loses its pink. Drain. Add tomato soup, tomato sauce and water to meat. Prepare Minute rice as directed on package. Add meat and tomato mixture. In an 11 x 15-inch baking pan, layer cabbage and meat-tomato mixture; repeat once more. Cover with aluminum foil; bake in a 350° oven for 1 hour.
Heat 3 tablespoons butter and the oil in a large skillet. A few at a time, brown the chicken pieces well in the hot fat; remove them to a side dish as they are browned and season with salt and pepper. Pour out the fat from the skillet; let the pan cool for 5 minutes.
Cut 1 ounce Sorrento string cheese in half (or keep whole, optional). Dredge each piece of string cheese in flour, dip in egg and then coat with bread crumbs. Place on a plate in a single layer. Refrigerate uncovered for one hour.
In a medium saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt; cook over medium heat. Bring mixture to a boil for 5 minutes, stirring constantly. After boiling for 5 minutes, add chocolate morsels and remove from heat. Stir well until smooth. Add vanilla and nuts. Pour into 8-inch square pan. Refrigerate about 2 hours. Makes 2 1/4 pounds. Enjoy!
Cook mixed vegetables according to box. Drain and cool. Combine with remaining vegetables. Prepare dressing.
Sift flour, salt, baking powder and cocoa. Add butter, eggs and nuts. Bake in two greased oblong pans, 8 x 12-inch or smaller ones. Bake at 350° for 25 to 30 minutes.
Melt in top of double boiler marshmallows and milk. Pour hot over lime jello and stir until dissolved. Add cream cheese and stir to dissolve. Add crushed pineapple. Cool. Blend in whipped cream.
Cream butter and sugar. Mix flour, salt and baking powder. Add to creamed butter and sugar; mix well. To this add the eggs, one at a time, slightly beaten. To this add candied pineapple first, dates, cherries and pecans. Bake in moderate oven at 250° for 2 or 2 1/2 hours. Let cool in pan overnight. Cook in square pan lined with wax paper. Spray with Pam. Cook this several days before using.
Slice wieners approximately 1/2-inch thick. In skillet, mix all ingredients. Cover and simmer slowly 10 minutes.
Beat margarine and sugar together. By degrees, add dried milk. Flavour with vanilla and beat until very smooth. (GE)
Shred lettuce and fill bowl half way full. Mix together celery and onions. Sprinkle over lettuce. Add peas. Spread mayonnaise 1/4-inch deep. Sprinkle cheese and top with bacon bits.
Cook sugar and light corn syrup in a 3 qt. saucepan over medium heat until mixture boils. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into buttered 13 x 9 inch pan. Let harden. Melt over hot water (double boiler) semi-sweet chocolate morsels and butterscotch morsels. Stir to blend. Spread over Krispies mixture. Chill until firm in refrigerator. Cut into bars. Yield: 48 2 x 1 inch bars.
Mix all ingredients and saute. Pour over ribs and bake at 325° for 1 1/2 hours.
Mix meal and flour. Add onions and squash. Stir in eggs and milk to make stiff batter. Drop by teaspoonfuls into hot oil.
Mix flour, sugar, walnuts, soda and salt together. Combine bananas, butter, egg and milk and vanilla in separate bowl. Add banana mixture to dry ingredients, mixing until just combined. Bake until toothpick comes out clean, about 25 minutes at 350°.
Mash butter and sugar together. Beat in eggs. Add sweet potatoes, spices and milk. Pour in greased pan and sprinkle top with cinnamon and nutmeg. Bake in a 375° oven for 20 minutes. Serves 6.
Crumble beef into a 4 to 5 quart Dutch oven. Add onion and cook over medium-high heat for 5 to 6 minutes, stirring often until beef is lightly browned. Quarter and core cabbage. Cut crosswise in one-inch wide strips. You should have about 8 cups. Add to meat mixture. Cover and cook over medium heat 5 to 7 minutes, stirring occasionally until cabbage wilts. Stir in tomatoes, sugar, vinegar and salt. Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally for 10 minutes or until cabbage is tender. Serves 4.
Place coffee and cinnamon in filter basket of coffee maker. Add water and brew. In a saucepan, blend milk, chocolate syrup and sugar, stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Pour into cups to serve. Top each serving with whipped cream with ground cinnamon sprinkled on top.
Line 13 x 9-inch pan with foil. Grease bottom and sides of foil-lined pan. Place graham crackers on bottom of pan, cutting crackers to fit. Microwave chocolate and 2 tablespoons butter in microwavable bowl on High 2 minutes. Stir until melted. Spread 1/2 of the melted chocolate over graham crackers. Microwave remaining 4 tablespoons butter in 4 quart microwavable bowl on High 45 seconds or until melted. Add marshmallows. Mix to coat. Microwave 1 1/2 minutes or until melted, stirring after 45 seconds. Add cereal. Mix to coat well. Press firmly over chocolate-coated graham crackers in pan. Drizzle with remaining melted chocolate. Cool. Cut into squares. Makes 24.
Cook meat and onions; drain. Add taco seasoning according to package. Add corn, beans, tomatoes and water. Simmer 10 minutes. Serve with grated cheese and chips.
Lay crescent rolls flat on large cookie sheet. Bake until done (watch carefully). Cool.
Mix cake according to directions. Add 1/4 cup water and donuts. Stir well and pour into 12 x 18-inch shallow pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Bake unpicked pastry with 2 layers of foil for 5 minutes at 450°. Remove foil; bake 5 to 7 minutes more (keep warm). Cook sausage, onions and garlic until meat is done. Drain. Stir in chili peppers. In another saucepan, combine cheese and flour; add cream. Cook and stir until cheese is melted. Add hot sauce. Blend hot cream mixture into beaten eggs slowly. Add meat mixture. Pour into pastry. Bake at 325° for 20 to 25 minutes or until a knife comes out clean. Let stand. Serve with picante sauce, sour cream and guacamole.
Mix all ingredients; store in an airtight container. To make 1 cup, place a heaping teaspoonful in cup and fill with hot water.
Combine all ingredients, except pecans and pie crust. Mix well. Pour into pie crust. Sprinkle with pecans. Bake at 350° for 45 to 50 minutes or until knife inserted in center comes out clean.
In a 9 X 13 pan place as many of the ice cream sandwiches to line bottom of pan. Squeeze all of the caramel magic shell sauce onto ice cream sandwiches. Crumble 1 Butterfinger candy bar on top. Top with cool whip then sprinkle 2nd butterfinger candy bar crushed on top of dessert. Refrigerate until time to serve.
Cut each pear lengthwise into quarters. Using a melon baller, create a well in the center of each quarter. In a small bowl, prepare chutney by mixing together the next seven ingredients. Spoon chutney into hollowed out section of pear quarters. Add a sprig of mint for garnish. Place on serving tray.
Bring pineapple to boiling point. Add Jell-O and stir until dissolved. Refrigerate until it begins to set. Stir in cream cheese. Fold in whipping cream and nuts. Add cherries, if desired. Mold. Serves 8 to 10.
Dissolve gelatin in cold water. Put over heat and add vinegar, onion, salt and paprika. Chill until about to set. Beat the gelatin mixture into the stiffly whipped cream. Fold in the cucumbers. Rinse individual molds, fill them with mousse. When they are thoroughly chilled, invert them onto a garnished plate. Serves 4.
Mix hash browns with sour cream and margarine. Add 1 cup of the grated cheese, onion, salt and pepper. Slowly mix in the can of soup. Pour into a 13 x 9-inch baking dish. Mix remaining 1 cup cheese with corn flake crumbs. Sprinkle on top of potato mixture in dish. Bake 40 to 60 minutes at 350°, uncovered.
Combine eggs, sugar, syrup and butter. Cook over low heat, stirring constantly, until butter melts and mixture is steaming. Remove from heat. Add vanilla and pecans. Mix well. Pour into pie crust and bake at 325° until set.
Saute celery and onion in margarine. Add all three soups, undiluted to make a sauce. Mix all ingredients together and pour in casserole dish. Place drained broccoli on top and sprinkle with paprika and grated cheese. Bake at 375° for 15 minutes.
Mix first 6 ingredients in a 9 x 13-inch baking pan. Put cheese on top and dot with butter. Cover and bake at 350° for 1 hour.
Heat oven to 400°. In large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cream of tartar, baking soda and salt; mix well. In small bowl, combine the 2 tablespoons each of sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar and cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes, or until set immediately. Remove from cookie sheets. Makes 4 dozen.
Cook ground beef and sausage until brown and crumbly. Add Ro-Tel and cheese and melt on low heat. Serve with corn chips.
Heat margarine until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or 10 x 6 x 1 1/2-inch baking dish. Cook uncovered in 350° oven until bubbly, 40 to 45 minutes.
Combine ground chuck, onion, soy sauce, mushrooms, pepper and mix lightly. Shape into patties 1 1/2-inch thick. Wrap each patty with one slice bacon. Secure with pick. Grill 3 to 6 minutes or to desired doneness.
Mix sugar, corn syrup, water and salt in saucepan. Stir until sugar is dissolved. Cover and bring to a boil. Cook for a minute or two to wash down sugar crystals. Remove cover. Cook, without stirring, until syrup reaches hard ball stage, 260°, or until syrup is slightly brittle when dropped in cold water. Beat egg whites until frothy. Continue beating, adding Jell-O slowly. Beat until candy is creamy. Stir in nuts. Candy sets quickly. Drop by teaspoonfuls onto wax paper. Yields 5 dozen.
Mix together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt; beat well. Stir in chocolate tidbits; set aside. Sift flour, 1/2 cup sugar, cocoa, soda and 1/2 teaspoon salt into mixing bowl. Add water, oil, vinegar and vanilla; beat well. Fill baking cups 1/3 full of chocolate batter. Top each with a heaping teaspoonful of cream cheese mixture. Sprinkle with granulated sugar. Bake at 350° for 25 to 30 minutes.
Toss everything into a roaster pan and let cook at 275° for 5 hours. Can also use slow-cooker for 7 to 8 hours. Remove bay leaves before serving.
Preheat oven and roasting pan to 350°. Salt and pepper 1 side of the roast. Place seasoned side of roast down on preheated pan. Bake for 20 minutes. Season top side of roast. Turn roast over and decrease oven heat to 325°. Roast for about 2 1/2 hours at 325° (longer time will be needed if larger roast). Turn roast over and add vegetables around base of roast in pan, with potatoes on bottom, covered by the carrots and at least 2 pieces of the apples on top of the roast. Cover the roasting pan after adding the vegetables. Add hot water to depth of about 1-inch. Bake for an additional hour or hour and 15 minutes or until vegetables are done and meat shreds easily. Remember to check water level occasionally. You don't want it to go dry.
Prepare pudding as directed, omitting 1 cup of the milk and adding sour cream and Cool Whip. In large bowl, layer with vanilla wafers, the sliced bananas and pudding. Layer until all is used, ending with pudding on top. Add Cool Whip on top and keep chilled until ready to use.
Heat oven to 350°. Grease 13 x 9 inch pan. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in margarine until mixture is the consistency of coarse meal. Add milk, eggs, and vanilla; stir until well blended. Pour 3/4 of batter into prepared pan. Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 30 minutes.
Break chocolate into heavy (large) mixing bowl. Add whipped marshmallow, chopped walnuts and vanilla. In a large pan, heat to melt butter and margarine. Then bring to a rolling boil once boiling starts. Let boil for exactly 6 minutes. Remove from heat. Add to mixture in bowl. Mix well. Put in 9 x 13-inch pan. Chill overnight and enjoy.
Roll biscuits in butter, then roll in brown sugar. Sprinkle on cinnamon.
Blend all ingredients in shallow pan. Marinate steak, turning occasionally, several hours or overnight. Broil 5 to 6 minutes on each side. Slice on diagonal.
Dissolve yeast in warm water. Stir in sugar, salt, oleo, eggs and flour to make stiff dough. Grease top; cover and let rise until double in bulk. Punch down. Form into balls and cover. Let rise until double in size again, about 45 minutes. Bake at 400° for 15 minutes or until done.
Heat oven to 325°. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar and cream until light and fluffy. Add eggs, one at a time, beat well. Blend in vanilla. Sift flour and salt together and blend into cream mixture. Spoon batter into prepared pan. Bake 1 hour and 15 minutes.
In saucepan, combine preserves, lemon juice, cornstarch and cinnamon. Cook and stir until well blended and slightly thickened. Stir in franks and pineapple. Heat through. Just before serving, stir in apples and oranges. Serve warm.
Preheat oven to 350°. Combine pears and lemon juice. Melt margarine in skillet. Add chicken; saute. Transfer to shallow glass baking dish. Combine remaining ingredients. Pour over chicken. Place pears and lemon juice combination on top. Bake 30 minutes or until done.
Place nuts in the bottom of Bundt pan. Cut biscuits into quarters. Roll each piece in sugar and cinnamon, mixed together. Put in greased Bundt pan. Melt butter; add brown sugar, water and remaining cinnamon and sugar. Boil 2 minutes. Pour over biscuits. Bake 25 minutes at 350°. Turn out on plate; serve warm.
Add mayonnaise to grated cheese. Add chopped ripe olives and green onions. Mix and spread on English muffins. Bake at 400° for 10 minutes. Cut into fourths to serve. Freezes well.
Mix everything in saucepan and cook until mixture thickens. Cool and store in refrigerator.
Mix flour, salt, paprika and pepper in a bag. Shake 3 or 4 pieces of chicken in bag to coat. Melt butter in large skillet; add chicken to brown. Add onions, pepper and mushrooms; cook 5 minutes longer. Add tomatoes, tomato paste, garlic, red pepper and oregano. Cook, covered, until tender, about 30 minutes. Add sherry wine; mix well and bring to boiling point. Serve with spaghetti. Yields 4 servings.
Mix cream cheese, bacon and mushroom caps. Broil about 10 minutes or until clear liquid seeps from mushrooms. Serve hot.
Melt oleo; saute onion and celery. Add undiluted soup, squash, cornbread soaked in milk and sage. Pour in greased casserole dish. Sprinkle with 1 cup cheese. Bake at 350° for 1 hour.
Fry bacon until crisp. Drain and crumble. Stir-fry onion in bacon drippings for 2 minutes. Add rice and stir-fry for 7 to 8 minutes. Add soy sauce, water and crumbled bacon. Reduce heat to medium-low. Pur eggs on top of rice mixture. Stir-fry 3 to 4 minutes or until eggs are cooked.
Beat flour, baking soda, salt, sugar, margarine and eggs 2 1/2 minutes on high. Add sour cream and beat on low. Add bananas and vanilla and beat on low. Optional: Add walnuts and beat on low. Add raisins; cover raisins with sugar and drop in batter that has been poured into loaf pan. Push raisins into batter individually with knife. Butter and flour bottom of pan. Bake at 350° for 60 minutes.
Cook macaroni as directed, drain. Rinse with cold water, drain. Mix mayonnaise with lemon juice, salt and sugar. Combine with macaroni, celery seed, tomato, celery, pimiento and green pepper. Serve on salad greens, garnish with radish roses. Serves 6.
Combine 2 1/2 cups water, vinegar, sugar, salt, cloves, peppercorns and bay leaves in saucepan; bring to boil. Pour over sliced onions; cool. Stir in oil. Pour marinade over steak; refrigerate 8 to 10 hours, turning at least once. Remove steaks from marinade to absorbent paper; pat dry. Heat drippings to 350°.
Mix all ingredients together and put in covered 2-quart dish and bake at 300° for four hours. Delicious!
In large mixing bowl, beat butter and sugar until light and fluffy. Beat in eggs well, then add jam. Add sifted dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beat well after each addition. Stir in raisins and nuts. Pour into 3 greased and floured 9-inch cake pans. Bake 40 minutes at 300° (or until toothpick inserted in center of layer comes out clean). Cool completely on racks.
Place pork chops in a large skillet and cover with water. Brown the chops. Remove from skillet and brown the onions. Put chops back in the skillet with the onions and add vinegar, brown sugar, and ketchup. Add water to cover. Cook over high heat until it starts to boil. Reduce heat to low, let simmer until gravy thickens, about 2 hours.
Mix well and place in casserole dish. Sprinkle top with 3/4 cup grated Swiss cheese and bake at 350° for 30 minutes.
Combine margarine, sugar, vanilla and egg. Mix well. Add flour slowly. Form into balls on a greased cookie sheet. Flatten with a fork dipped in sugar. Bake at 350° until brown on edge (15 to 20 minutes).
In microwave, melt chocolate, butter and shortening. Stir until smooth. Place in miniature foil baking cups in miniature muffin pan. Put 1 teaspoon chocolate mixture in each cup. Microwave peanut butter until melted. Spoon into cups and cover with chocolate mixture. Refrigerate. Makes 1 dozen.
Combine all ingredients and place in a 13 x 9-inch or 2 1/2-quart greased casserole. Corn flakes can be crushed and mixed with melted butter for a topping, if desired. Bake at 350° for 1 hour. Garnish with lemon twist and parsley, if desired.
Melt margarine. Add onion, broccoli and celery. Cook over low heat a few minutes, then add soup, cheese and rice. Pour in baking dish and bake for 25 minutes at 350°. (This may be cooked in microwave.)
Heat oven to 350°. Line 8 or 9-inch square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend well.
Prepare and bake cake in 13 x 9-inch pan according to package directions. While cake is still warm, poke holes (about a dozen) across top of cake with the end of a wooden spoon. Let cool slightly. Pour sweetened condensed milk and topping into holes and over cake. Let stand a few minutes, then spread with Cool Whip. Sprinkle crushed candy bars over top. Serves 12 to 16.
Combine sugar, cream cheese and margarine. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing until just moistened. Fold in nuts.
Mix all ingredients and bake in a 325° oven for 30 to 35 minutes. You can use either a 13 x 9-inch rectangle pan or a Bundt pan.
Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine water, oil, vinegar and vanilla; add to dry ingredients, stirring well. Spoon batter into paper-lined miniature muffin pans, filling 2/3 full.
To cherries, add 1 cup sugar and the flour. Cook in saucepan until thick; refrigerate to cool. Cream the cream cheese and powdered sugar. Add the vanilla and a little cream to make it smooth. Whip the cream and fold into cream cheese mixture. Fill the cooled pie crust with cheese filling. Pour cherry mixture on top. Keep refrigerated.
Cook cornbread as directed on package. Crumble and let cool. Chop pepper, tomato and onions. Add to cornbread, then add about 3 cups of Miracle Whip. Chill.
Brown hamburger and onion; drain off grease. Add taco seasoning. Spoon half of hamburger into 2-quart casserole, then beans, then cheese, then chips. Repeat. Bake at 350° for 30 minutes.
In a large saucepan, saut chicken, onion, peppers and garlic powder in oil until chicken is no longer pink. Add beans, broth and seasonings. Bring to a boil, then simmer uncovered for 30 minutes. Remove from heat and stir in sour cream.
Sift flour and measure. Sift twice with soda. Set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, one at a time and beat well. Stir in sour cream. Add flour mixture, one-half cup at a time. Beat well. Stir in vanilla. turn into well-greased and floured pan. Bake at 325° for 1 hour.
Melt butter in baking dish. Combine pineapple, sugar, bread and eggs. Pour into baking dish over melted butter. Bake for 45 to 55 minutes at 350°.