HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast English muffin halves and place one-half on each of 4 plates. Gently poach eggs until desired doneness. While eggs are poaching, make cheese sauce. In a small saucepan, melt butter over medium heat. Stir in flour to make a roux (thick paste) and cook, stirring, for 30 seconds. Using a whisk, stir in milk and continue stirring until mixture thickens (about 3 minutes). Stir in cheese, Worcestershire and mustard until cheese has melted. Place a slice of ham on each muffin half. Top with poached egg. Spoon sauce evenly over eggs. Sprinkle lightly with paprika. Serve immediately. Makes 4 servings.
Cook, drain and cool noodles. Lightly grease a 13 x 9-inch pan. Mix the parsley, oregano, salt and pepper with the Ricotta cheese. Cover the bottom of pan with sauce. Then layer the noodles, cheese, mushrooms and sauce. When all the ingredients have been used, cover the lasagna with the Mozzarella cheese. Bake at 350° for 45 minutes.
Mix by hand, cake mix, egg and margarine, and press into bottom of a 9 x 13-inch pan. Mix in blender until smooth, the following: powdered sugar, cream cheese and 2 eggs. Pour over cake mixture. Bake at 350° for 40 to 45 minutes. Sprinkle with powdered sugar when cool.
Combine all ingredients in large Dutch oven. Cook over low heat, stirring frequently, until cheese melts. Serve warm with taco chips. Yields about 2 1/2 quarts.
Mix all together and put into greased and floured 14 1/2 x 10 1/2 pan. Bake at 350° for 25 to 30 minutes.
Combine 3 beans, onions and sweet pepper. Add remaining ingredients and marinate overnight in refrigerator.
Salt and pepper the Cornish hens. Prepare Rice-A-Roni according to directions on box. Instead of 2 1/2 cups of water, use 3 cups of water. Pour Rice-A-Roni into baking dish. Then put Cornish hens into mixture. Bake in oven at 350° for 1 hour.
Bring brown sugar, oleo and cream to a boil. Add powdered sugar, nuts and vanilla.
Melt chocolate over hot water and add mashed potatoes. Set aside. Cream sugar and butter; add eggs. Continue beating, add dry ingredients and milk. Add chocolate mixture. Bake in 2 greased and floured loaf pans at 350° for 50 minutes.
Preheat oven to 350°. To fresh tortillas, dip in hot fat and drain. The tortillas should still be soft. To make sauce, mix 1/2 of cheese with soup. Add 2/3 soup can of milk. Stir in green chili. To make casserole, put spoonful of sauce in dish as it greasing it. Then layer tortillas and cheese sauce. Cover with remaining cheese sauce. Bake 50 minutes.
Melt in saucepan 2 tablespoons butter. Blend in 2 tablespoons flour. Slowly add 1 1/2 cups milk and asparagus liquid. When sauce boils, reduce heat and add 1 cup grated cheese. Cook until melted. In saucepan, melt 1/4 butter. Add cracker crumbs and brown them. Add nuts. In casserole dish, place drained asparagus. Pour sauce over asparagus. Sprinkle browned crumbs and nut mixture over the top. Bake 20 minutes in a 350° oven.
Preheat oven to 350 degrees. In large bowl mix all dry ingredients. Make 3 holes in the mix and add vinegar in one hole, vanilla in another hole and butter in 3rd hole. Add cold water and beat until mixed well. Pour into ungreased sheet cake pan and bake for 25-30 minutes.
Brown meat with Italian seasoning in large skillet; drain. Combine spaghetti sauce and water in a small bowl. Place 4 uncooked noodles in bottom of a lightly greased 5 quart slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce, mushrooms and cheese. Cover and cook on high for 1 hour; reduce heat and cook on low for 5 hours.
In skillet, brown meat; drain. Add onion. Cook, stirring often until onion is tender. Stir in beans, dressing, water and chili powder. Simmer for 15 minutes. Combine lettuce and green onions in salad bowl. Add meat mixture and 1 1/2 cups cheese. Mix lightly. Sprinkle with remaining cheese and serve immediately. Makes 4 to 6 servings.
Have meat at room temperature. Preheat oven to 375°. Season meat. Cook meat 1 hour. Turn oven off. Do not open door. Leave off at least 40 minutes (can leave off hours). Turn on and cook 40 minutes before you want to serve. Use for 5 pounds or more. For less than 5 pounds, cook only 30 minutes at end. For 5 pounds rare, I do 30 minutes. Trust me, it works.
Microwave fish, salt and butter covered with waxed paper on High for 2 minutes. Mix cheese, onions and mayonnaise and spread over cooked fish and microwave on High 2 to 3 minutes or until done. Sprinkle with paprika when done.
Preheat oven to 400°. Dip chicken in egg, then coat with remaining ingredients. Cook until chicken is done in a pan or dish sprayed with Pam.
Drain beans and corn; spread in the bottom of a 9 x 13-inch Pyrex dish. Mix next 5 ingredients. Spread over top of casserole. Sprinkle generously with almonds. Melt margarine. Sprinkle crushed crackers over casserole. Pour margarine over crackers. Bake at 350° for 30 to 45 minutes or until bubbly in the center.
Mix all ingredients, except potatoes, in large bowl. Shape into loaf. Put in slow cooker with the potatoes wrapped in foil beside the meat loaf. Cover; cook on low for 8 to 10 hours.
Chop fresh vegetables. Mix vinegar, sugar and pepper until sugar is dissolved. Pour liquid over vegetables; toss. Cover and refrigerate. Keeps good for 2 or more days.
Be reverent while you work. Add enough flour to water to make dough. Roll and fold it until air bubbles become small. Roll thin. Take a knife and score it, then put in 200° oven until it is done, not brown. Break into small pieces.
Mix all ingredients and spoon on cookie sheet. Bake at 375° for 12 to 15 minutes.
Cook first 5 ingredients like custard. Place a layer of skinned and boned chicken in baking dish; alternate with cooked custard. Mix cracker crumbs and margarine. Sprinkle on top of chicken. Dot with margarine. Bake 1 hour at 350°.
Wash mushrooms; combine remaining ingredients (except garlic and parsley). Boil for 5 minutes. Pour over mushrooms and stir well. Add garlic. Cover and refrigerate at least 12 hours. Stir and turn occasionally. Sprinkle with parsley. Drain and serve.
Place crust in spring-form (or angel food) cake pan and pour cheese batter over this. Bake 1 hour at 300°. Remove from oven and cool 2 to 3 minutes. Add topping and return to oven and bake for 7 more minutes.
Sift flour, salt and baking powder into mixing bowl. Blend in next 4 ingredients. Beat egg yolks and add with margarine. Beat egg whites until stiff and fold in. Pour about 1/4 cup batter for each pancake onto hot greased griddle. Makes about 10 pancakes.
Combine water and rum in a percolator. Put anise seed and powdered sugar in the percolator basket. Perk. In a small saucepan, combine custard mix and milk. Bring to a boil. Remove basket. Add milk mixture to percolator. Stir to blend. Serve hot in mugs with nutmeg. Can also be poured over ice. Serves 6 to 8.
Preheat oven to 350°. Slice off top of bread. Hollow out and save chunks of bread. Mix all ingredients, except bread. Fill bread shell, replace top and wrap in foil. Bake on cookie sheet for 1 hour.
Cream together Crisco and sugar. Sift together in separate bowl flour, soda, baking powder and salt. Sift dry ingredients together then add to cream mixture; alternately add buttermilk, almond, vanilla and egg whites. Then pour into 3 (8-inch) cake pans or 2 (9-inch) cake pans. Bake 20 to 25 minutes at 350°.
Wash rice well. Sprinkle over bottom of greased baking pan. Heat soup and milk together until smooth. Place chicken over rice. Sprinkle onion soup over all. Cover with foil and bake in a slow oven at 250° for 2 hours.
Add water to rhubarb and simmer until soft. Measure 3 cups of this mixture into a large pan. Add sugar and ginger and mix well. Bring to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and add Certo. Stir and cool slightly. Put in warm, clean jars and skim foam from top. Add hot paraffin at once. Cool and allow to set.
Cream together shortening, brown sugar, white sugar and eggs. Add and stir flour, salt, oatmeal, vanilla, baking soda, hot water and chocolate chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° for 12 minutes.
Grease a large skillet. Heat and sprinkle a layer of meat in skillet; saute and let it brown slightly. Drain. Pour in 1/2 of the batter, then meat, next onion and finally pepper. Pour remaining batter on top and bake 45 minutes to 1 hour in a 350° oven.
Mix all of the ingredients and pour into a 9 x 13-inch casserole. Top with 2 cups of corn flakes or crumbled Ritz crackers, soaked in 1/2 cup melted butter.
Put chicken pieces in beaten eggs seasoned with salt. Marinate overnight. Coat chicken with seasoned bread crumbs. Brown chicken in margarine. Arrange chicken in casserole in layers. On each layer, put strips of cheese and mushrooms. Add chicken broth enough to cover. Cover casserole first half hour, remove and finish baking until broth is almost dissolved at 350° for 45 minutes.
Cook beets and peel. Heat vinegar, sugar and 2 cups water. Heat to boiling. Add beets; bring to a boil. Pack in clean jars and seal.
In a 1 1/2-quart baking dish, combine sugar, peanuts, syrup and salt. Microwave on High 6 to 9 minutes or until light brown, stirring well every 4 minutes. Add butter and vanilla; stir well. Microwave on High 1 to 3 minutes or until mixture reaches the hard crack stage, 300°, when tested. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour onto lightly buttered cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces. Store in airtight container. Makes one pound.
Brown sausage and drain. Boil zucchini until tender; drain and place in casserole dish with lid. Top with sausage and cheese. Stir. Salt and pepper to taste. Bake at 300° for approximately 15 minutes or until cheese is melted.
Preheat oven to 325°F (165°C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven until lightly browned.
In saucepan, combine water, sugar and mincemeat, broken into pieces. Bring to rolling boil for 3 minutes; stir occasionally. Cool. Mix and sift flour, baking soda and salt. Add to cold mincemeat mixture. Stir in raisins, nuts and vanilla. Grease a tube pan (flour bottom only). Spoon in batter and bake for 60 to 65 minutes, or until tests done. Remove from oven. Cool at least 1 hour before removing from pan. Sprinkle with powdered sugar.
Dissolve yeast in warm water. Add salt, sugar and oil. Mix 4 to 5 cups of flour in; place dough in greased bowl. Let stand 20 minutes. Punch down. Spread in pan. Bake at 425° for 20 to 30 minutes.
Mix ingredients. Cake can be layered in Bundt cake pan with 3/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts. Bake in preheated oven at 350° for 40 minutes or just plain without the brown sugar, cinnamon and nuts. (Very low-fat.) Enjoy. Yield: One 10-inch cake.
Beat eggs; add oysters, salt, pepper and the cup of rolled cracker crumbs. Add more crumbs if necessary to make the right consistency to make patties. Fry in butter until brown.
Combine 2/3 sour cream, mayo and dry taco seasoning; set aside. Layer, ingredient by ingredient, in 13 x 9-inch oblong pan refried beans, ground beef, salsa, small package of Cheddar, 1/3 sour cream, mayo mixture, rest of cheese, tomato, pepper and scallions. Bake at 350° for 25 minutes.
Mix gelatine, sugar and water and stir well. Add cranberry juice. Chill until partially congealed. Add remaining ingredients. Pour into mold and chill.
Separate eggs. Beat whites for 10 minutes. Set aside. Add sugar to egg yolks and beat 15 minutes. Combine egg yolks with egg whites and beat 2 minutes more. Add flour gradually until well blended. Add baking powder with 1 tsp. flour while beating mixture slowly. Add vanilla and beat only 1 to 2 minutes more. Bake in large round 12- inch pan, lightly greased and floured at 350° for 45 - 50 minutes. Do not open oven. Do not use tube pan, it's not large enough for this batter.
Stir margarine, flour, oatmeal, brown sugar and chopped pecans together in a bowl. Spread on a cookie sheet, making sure that edges are the same thickness as center. Bake 30 minutes at 350°. Cool; then crumble. Spread 1/2 of the crumb mixture into a buttered 9 x 13 x 2-inch covered pan. Spoon 1/2 gallon of softened vanilla ice cream over nuts. Spread 1 jar of caramel topping over ice cream. Spread rest of crumbs over topping. Freeze!
Stir equal amounts of shortening and hot water until shortening is melted. Cool to lukewarm. Add 3 times as much flour as water. Easier to mix and handle than other pie crusts.
In a 13 X 9 X 2 pan, melt margarine. Sprinkle crumbs and pour milk evenly over crumbs. Top with chocolate chips, coconut, and nuts. Press the ingredients firmly with a fork to pack. Bake at 350 for 25 minutes or until lightly browned. Cool and cut into bars. Store at room temperature.
When cake is done, poke holes in cake. Add crushed pineapple. Add topping of cream cheese and milk, whipped. Cut in squares and serve.
Combine the first 5 ingredients. Work in the softened margarine until well blended. Mix the milk, eggs and vanilla; add to dry ingredients. Mix by hand until well blended. Pour 1/2 into a 9 x 13-inch greased pan or dish. Mix the pie filling with lemon juice; spread on top of batter. Spoon remaining batter over fruit; spread around carefully to cover.
Saut onion and celery in butter; add flour and blend. Add milk and blend. Remove from heat; add egg yolk, crabmeat, salt and pepper. Stir in cheese. Put in casserole dish and sprinkle cheese on top. Bake at 350° about 30 minutes.
Combine softened cream cheese and vanilla. Fold in Cool Whip. Make chocolate pudding according to package directions, then fold into cream cheese mixture. Beat Oreo cookies (do not remove cream inside) until cream and cookies are blended. Use blender or food processor. You can start to layer in a flowerpot. Put foil around the pot so nothing falls out of bottom.
Cream oil and sugar. Add eggs, one at a time; mix thoroughly. Add flavoring. Mix remaining ingredients; add to creamed mixture. Bake at 325° for 1 1/2 hours in tube pan (grease and flour).
Cream first 3 ingredients; add eggs and blend. Add dry ingredients and mix. Dough will be soft. Refrigerate until stiff.
Combine chicken, celery, green onions, lemon juice and 1/8 teaspoon pepper. Stir in eggs, mayo, pickle relish and mustard. Cover and chill at least 1 hour. Scoop out center of tomatoes, leaving 1/4 to 1/2-inch head space. Serve salad in tomato or on lettuce leaves. Serves 4.
Cook noodles per package instructions. Brown hamburger meat and drain. Add Ragu to meat. Layer noodles, then hamburger mixture, cottage cheese and shredded cheeses. Repeat layers again. Bake at 350° until cheese is melted or microwave in microwave-safe dish.
Spread crushed wafers on bottom of a 13 x 9-inch pan. Cream margarine and sugar. Add eggs; beat well. Spread over wafers. Sprinkle nuts over egg mixture. Spoon pineapple over nuts. Whip cream until stiff. Pour over fruit in a smooth layer. Cover with remaining crushed wafers. Chill at least 4 hours. Serves 15.
Getting ready: Mix flour, salt and cream of tartar in a medium pot. Add water, food coloring and oil.
Spread rice in an 8 x 12-inch utility dish. Layer fryer over rice. Sprinkle with salt, pepper and onion soup mix. Top with whichever soup you choose and water. Cover with plastic wrap. Place in center of oven. Cook for 10 minutes on High and then 25 minutes on 75% power (or until chicken is done).
Prepare pastry for a 9-inch single crust pie and line a pie plate with it. Place 1 cup flaked, precooked halibut in the prepared pie crust. Shred the Swiss cheese and chop the onion, then sprinkle these over the halibut. Beat eggs lightly and beat in half and half, milk, salt and pepper. Pour the egg mixture over the ingredients in the pie plate. Bake in a 425° oven for 15 minutes. Reduce the oven temperature to 300° and continue baking for 30 minutes, or until a knife inserted comes out clean. Remove from the oven and let stand 10 minutes before cutting.
Blend thoroughly the flour, sugar, Crisco and salt. In small bowl mix water, vinegar and egg. Pour over dry ingredients and mix. Makes 4 to 5 crusts. Can be frozen as large hamburger patty shape.
In pan, put ingredients in layers, then salt and pepper. Bake 2 hours at 375° or until done.
Rub roast with salt and pepper; spread with mustard and flour. Place in roasting pan and brown on top of stove with drippings; slice onions, turnips, squash and potatoes and place around roast. Do not slice too small. Season with salt, then add tomatoes and bake covered for about 3 hours in a 350° oven.
Mix all together. Sprinkle with cinnamon and sugar. You can also add chopped apples and raisins, etc. Makes 9 muffins. Put a little water in unfilled cups. Bake at 350° for 20 to 25 minutes.
Combine blueberries, 1 cup sugar and 1/4 cup water in medium saucepan. Cook over low heat until berries are soft, about 15 minutes.
In a small skillet, saute onions and mushrooms in melted butter. Remove from heat. Add lemon juice, chicken broth, parsley and salt. Combine with cooked rice. Add additional butter, if desired. Makes 6 to 8 servings.
Cream oleo; add brown sugar, nuts and flour. Spread into a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Mix cream cheese and 2 cups powdered sugar. Spread over cool crust. Mix blueberry filling, 1 cup powdered sugar, cornstarch and lemon juice. Spread over cream cheese mix. Next spread Cool Whip over top and refrigerate until serving time.
Heat oil in skillet. Add ham, pepper, onion, celery and garlic. Saute until soft. Add tomatoes, water, Worcestershire, curry powder and hot sauce; bring to boil. Add rice and shrimp. Cover and reduce heat. Simmer until liquid is absorbed.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa and add to the mixture. Add salt and flour with buttermilk and flavorings. Alternately add soda and vinegar and don't beat hard, just blend.
Moisten chicken. Roll it in the mix. Bake at 350° until done (30 to 40 minutes or more). In the last 5 minutes cover with grated Cheddar cheese and melt.
Mix sugar, eggs and oil together. Add dry ingredients and blend well. Add zucchini and chopped nuts. Pour into tube pan or 9 x 13-inch pan. Bake at 300° for 1 1/2 hours. Frost with Cream Cheese Frosting.
Mix together well. Sprinkle over top of sweet potatoes. Bake at 400° until lightly brown (about 10 minutes). Turn down oven to 275° for about 30 minutes. Cooking time is about 40 minutes, total.
Cut broccoli into bite size pieces. Mix together the broccoli, red onion, bacon and cheese.
Wash cucumbers; slice unpared cucumbers very thin. Add onion, sliced equally as thin. Mix all remaining ingredients in a bowl and stir until smooth. Just before serving, pour dressing over cucumbers and onion; toss gently. If dressing is added too far in advance, then salad will become soggy.
Brown the ground beef and season with salt, pepper, onion, garlic (your choice of seasoning). Drain the grease. Peel potatoes, slice in cubes and cook. When done make into mashed potatoes. Put ground beef in a large flat casserole or lasagna pan. Mix in tomato soup and green beans. On top of mixture put mashed potatoes, you can scoop in sections or smooth over entire mixture. Put in 350 degree oven and cook until the sauce is bubbling and hot. Usually about 30 minutes.
Blend together beef, eggs, bread crumbs, oregano, garlic salt, cayenne and 1/2 can tomato sauce with onions. Mix well. Pat meat into a 16 x 10-inch rectangle on wax paper or aluminum foil.
Cream together shortening and sugar in mixing bowl until light and fluffy at medium speed. Add eggs; beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking soda, powder and salt. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Add vanilla. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9-inch round cake pans. Sprinkle 1/2 cup coconut on each layer. Bake in 375° oven 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Remove and cool on racks.
In large bowl, mix the first 5 ingredients. In medium bowl, beat cheese, corn, chilies, onion, eggs, milk and butter until blended. Stir into flour mixture. Put batter in a greased 13 x 9-inch pan. Bake in a 400° oven for 30 minutes, or until golden brown.
"Tender quick" cook broccoli; drain and arrange broccoli in buttered casserole dish. Mix soup, mayonnaise, juice, cheese and pimento; spoon over broccoli and top with crackers and nuts. Bake at 350° for approximately 40 minutes.
Brown the chickens under the broiler. Place chicken in medium skillet. Add the onion, wine, salt and pepper. Cook until wine is reduced to half, then add the tomatoes. Saute for several minutes in saucepan the olive oil, garlic and green peppers. Add chicken; cook until chicken is fork-tender. Place in bed of noodles or pasta.
Combine all ingredients, except cheese and chips. Put in a 9 x 13-inch pan. Put the cheese and chips on top. Bake in 350° oven 30 minutes. Can be made the day before. Refrigerate, then bake.
Lay vanilla wafer, rounded side down; drop small amount of yellow frosting on top. Gently push a mint cookie on top. Put red frosting on top of mint cookie; add some green coconut. Take second vanilla wafer and put small amount of frosting inside and gently press onto coconut. Brush top with egg whites and sprinkle with sesame seed. Put in cupcake paper and add shoestring potatoes on the side.
Combine first 6 ingredients. Spoon into pie crust. Top with other crust. Cut slit in top. Bake at 375° for 40 minutes. Cool for 10 minutes.
Blend together all ingredients. Chill. Nice served in a pineapple shell with crisp crackers.
Brown and drain beef. Add water, tomato sauce, salt, chili powder, Picante Sauce and rice. Heat to boiling and cover. Simmer 20 minutes. Spoon 1/2 of mixture in 2 qt casserole dish. Sprinkle with 1/2 cheese and bacon. Add remaining meat mixture and top with cheese and brown. Bake at 450 F for 15 minutes or until cheese is bubbly. You can microwave this meal also.
Saute garlic with onions and tomatoes. Add 2 bouillon cubes. Saute well on medium heat. Add meat and potatoes with about 1/4 cup water. Let boil; continue adding water to make soup consistency.
Cook until you can spin a thread or drop a small amount in cold water and make a hard ball. Beat 2 egg whites stiff. Pour syrup into eggs, a little at a time. Add vanilla. Put a pecan half on each candy.
Bake cake as directed in a 9 x 13-inch pan. Combine sweetened condensed milk and cream of coconut. Pour over cake. Punch holes in cake so mixture will soak in. When cake cools, spread whipped topping over top and sprinkle with bag of coconut. Refrigerate overnight before serving.
Combine the sugar and sour cream; cook to soft ball stage. Remove from heat. Add salt and butter; beat until mixture begins to grain. Stir in vanilla and chopped nuts. Pour into buttered pan.
Bring water to a boil. Add rice, cinnamon and raisins. Simmer 20 minutes. Add the milk until it warms. Serve. Add sugar to taste and milk, if desired.
Cream butter and sugar; add eggs. Beat well. Combine baking soda and buttermilk. Combine flour, dates, candy, nuts and coconut. Beat well. Be sure all are coated with flour so they will not stick together.
Pour juice off pickles and save. Take pickles out of jar. After cutting off stems, cut pickles into about 3/4-inch chunks and return to jar. Add sugar to jar and fill jar with juice that was originally in pickles. Shake until sugar dissolves. Refrigerate and shake one or two times a day for four days.