HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onions. Add chili mix, enchilada mix, tomato sauce, water and Accent. Simmer for 15 minutes. Put a little of sauce on bottom of 2 or 2 1/2-quart casserole dish. Place 2 tortillas on sauce; add more sauce and sprinkle cheese (both kinds) on sauce. Repeat layer, ending with cheese. Bake in 350° to 375° oven until bubbly and cheese melted.
Melt first 4 ingredients in microwave or double boiler. In a large mixing bowl, combine the next 2 ingredients. Pour sauce over frozen vegetables. Put in a 9 x 13-inch pan. Bake at 350° for 40 minutes. Mix stuffing mix and put on baked casserole; continue baking for 20 minutes.
Cook spaghetti, using package directions; drain. Brown ground beef with onion in skillet, stirring frequently; drain. Reserve 1 cup shredded cheese. Combine remaining cheese, hot spaghetti, hot ground beef mixture, undrained tomatoes, Worcestershire sauce, soy sauce, Tabasco sauce, salt and pepper in bowl; mix until cheese is melted. Pour into greased 9 x 13-inch casserole. Top with reserved cheese; dot with margarine. Bake at 375° for 30 minutes or until brown and bubbly. May freeze before baking. Yield: 8 servings.
Grease 8 x 8-inch casserole dish. Tear bread into pieces and cover the bottom of dish. Break sausage into pieces; spread over bread. Sprinkle grated cheese over sausage. Pour mixture of milk, eggs, salt, pepper and mustard (if preferred) over the ingredients already in pan and bake at 350° for 35 to 40 minutes or until knife comes out clean. This is good warmed over. Serves 6 to 8.
Sprinkle pudding mix over pineapple and mix well. Pour remaining ingredients in and stir thoroughly. Pour into oblong 13 x 9 x 2-inch pan.
Dice bacon and brown in 2-quart pot. Peel and dice onion, add to rendered bacon in pot. Slice smoked sausage and add to bacon and onion. Cook approximately 5 minutes, stirring occasionally. Quarter cabbage, pull apart and add to pot. Salt and pepper to taste. Cover pot and cook on medium heat until tender. Do not add water and do not overcook.
Heat oven to 325°. Spray a 1 1/2-quart casserole or 5 1/2-cup souffle dish with cooking spray. Cook broccoli as directed on package; drain. Beat baking mix, milk, eggs and salt until smooth. Stir in broccoli and cheese. Pour into dish/casserole. Bake 1 hour. Makes 6 servings.
Clean potatoes; prick with fork. Bake at 425° for 40 to 50 minutes or until tender. Cut each potato lengthwise into quarters. Scoop out insides, leaving 1/2-inch thick shells. (Reserve pulp for another use.)
Mix sugar, cornstarch and salt in saucepan. Stir in gradually the milk; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat. Gradually stir at least half of hot mixture into yolks. Blend into hot mixture in saucepan. Boil 1 minute more. Remove from heat. Blend in butter and vanilla. Bake at 400° for 8 to 10 minutes.
Mix all ingredients together and pour into greased baking dish. Cover with topping. Bake in a 400° oven for 35 minutes.
Mix, roll and cut. Bake 10 to 12 minutes at 375°.
Cream the sugar, Crisco and eggs. Egg do better when beaten separately, then added to creamed mixture. The cake will rise higher. Sift in the 2 kinds of flour. Add milk, alternating flour and milk. Add flavoring. Bake 1 hour and 10 minutes at 350° in tube pan.
Mix flour, baking powder and salt. Mix well. Make a hole in the middle. Add soda, milk and lard. Work together until stiff. Put on floured board; knead with a little flour until it can be rolled out. Cut with biscuit cutter. Roll dough about 1/2-inch thick. Bake in hot oven about 400°.
In a cup, place the yeast and warm water. Set aside. Then in a large bowl, mix margarine, buttermilk and sugar. Slowly add the yeast and water. Stir, then add the flour. Form into a ball after kneading it for about 5 minutes. Place somewhere warm and let set for it to rise. Cut into your biscuits and bake in a 450° oven for at least 10 minutes or until a golden brown.
Preheat oven to 350°. Grease a 9-inch pie plate. Prepare crust. While crust is baking, prepare filling.
Mix ingredients together and top with enough buttered crumbs or croutons to cover casserole. Bake in oven about 30 minutes at 350°.
Combine all ingredients in blender until creamy. Serve with fresh vegetables, chips or crackers. Yield: 1 pint (2 cups). Protein 4 g, fat 2 g, calories per serving 43. Two tablespoons = 1/2 meat, medium fat exchange.
Hollow out whole rye loaf. Mix all ingredients and spoon into the hole. Chop up the rest of the loaf to dip.
Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; mix well. Shape into 1-inch meatballs. Cook in hot oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
Press out bread dough to fill greased 10 x 15-inch jelly roll pan. Brush with olive oil. Sprinkle with basil and thyme. Top with cheese. Bake at 350° for 35 to 40 minutes until light brown. Cut into 1 x 4-inch strips. Serve with spaghetti sauce.
In small bowl, combine all ingredients; mix well. Cover and refrigerate for several hours to blend flavors. Serve with crackers, chips or vegetable dippers.
Brown hamburger. Add soup and remaining ingredients plus 2 cans of water or to your desired consistency. Season to taste. Simmer until done. Serve with toasted French bread. This is good on a cold night and doesn't take as long as regular stew.
Cream the cream cheese and sugar. Add whipped cream and mix well. Fold in drained pineapple. Line spring-form pan with ladyfingers and fill with mixture. Freeze 4 hours or overnight. Refrigerate 1 hour before serving.
Mold into balls a little smaller than a golf ball. Chill thoroughly. Dip in beaten egg, then roll in fine bread crumbs. Fry in deep, hot fat until golden brown.
Mix all ingredients. Place in greased casserole. Bake at 350° for 30 minutes. Yields 6 servings.
Brown meat and onion; drain. Place in casserole pan. Prepare gravy mix according to package directions and pour over meat mixture. Spread mashed potato mixture over meat. Sprinkle generously with grated cheese. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
Cream sugar with cream cheese. Add thawed strawberries, including juice. Add drained pineapple, bananas and chopped pecans. Fold in Cool Whip. Freeze in 9 x 9 pan. Cut into squares and serve slightly thawed.
Blend all ingredients. Place in baking dish. Bake at 375° for 20 minutes.
Combine flour, oats, soda, cinnamon and salt; set aside. Cream margarine and gradually add sugars. Beat until light. Add egg and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin. Stir in chocolate chips. Use ice cream scoop or 1/4 cup measure to drop dough onto cookie sheet. Bake at 350° for 20 to 25 minutes (until firm). One cup of raisins can be substituted.
Cream the oleo, sugar, flour, oil and vanilla. Add eggs, one at a time, beating well after each one. Add 7-Up, beating again. Bake in a greased tube pan for 1 hour and 25 minutes at 350°.
While broccoli is cooking, combine all other ingredients. Place in a greased casserole dish; sprinkle with bread crumbs and top with 1/2 stick butter or margarine. Bake at 350° for 30 minutes, until brown and bubbling.
Beat butter, eggs, pineapple juice and lemon juice in bowl. Add flour, baking soda and baking powder, stirring until moistened. Stir in pineapple. Spoon into greased and floured muffin cups. Bake at 350° for 20 minutes or until lightly browned.
Debone and dice chicken. Save stock and cook fettucine (following directions on package). Drain cooked fettuccine and pour cold water over the fettucine so that the spaghetti will not get any softer. Drain fettucine and and pour into a buttered 13 x 9-inch dish.
Dissolve yeast in 1/2 cup water water. Scald milk, sugar, salt and shortening. Let cool to lukewarm. Pour milk mixture, yeast and water into flour and add eggs. Knead bread about 10 minutes. Let raise to double. Knead again. Let raise to double. Make bread or cinnamon rolls.
Heat the oil in a large skillet; add onion and cook over medium heat until soft. Add the beef, mixing with the onion and breaking it up into small bits with a fork. Cook until redness is gone (drain at this point if needed). Add spinach and mix well. Stir and cook for 3 to 4 minutes, then salt to taste. Mix a dash or so of Tabasco with the eggs, then pour over beef mixture and stir until the eggs are set. Remove from heat and put on a warm platter. Sprinkle Parmesan cheese over. Sprinkle with rice or noodles.
Mix all ingredients and put in casserole. (Drain beans and corn.) Do not add water to the soup before adding. Top with 1/2 stick margarine and soda cracker crumbs, mixed together. Spread over top. Spread 1/2 cup slivered almonds over the crumbs. Bake 45 minutes at 375°.
Combine all ingredients except 1/2 cup cheese, Corn Flakes and 1/2 cup melted butter. Spread into greased baking dish. Sprinkle cheese over mixture. Crush Corn Flakes and combine with melted butter. Put this on top of casserole. Bake at 350° for 50 minutes.
Beat egg lightly in medium bowl. Add Accent, salt, pepper, basil, thyme, ketchup, mustard and bread crumbs. Dissolve bouillon in boiling water. Add to bowl and mix. Add celery, onions and cheese. Add ground beef and mix (12 x 5 loaf). Bake, uncovered, at 375° for 1 hour and 10 minutes.
Put all ingredients in a mixing bowl. Add vinegar, oregano and fresh ground pepper to taste. Chill for 3 to 4 hours. It is also good if you add slices of avocados and tomatoes.
While margarine is hot, stir in sifted icing sugar, canned milk and coconut. Make in drops and drop on top of coconut peaks the melted bits and butter.
Grease 9 x 13-inch cake pan. Heat oven to 350°. Put pineapple in bottom of pan evenly. Pour cherry filling over pineapple. Sprinkle cake mix evenly over the mixture. Sprinkle walnuts over top. Add finely cut-up margarine over top. Bake for about 1 hour. Serve with whipped cream.
Cream together. Add eggs, one at a time. Mix well. Add flour, 1 cup at a time, baking powder and milk. Mix together well. Bake in a 350° oven about 1 1/2 hours.
In medium glass bowl, layer 1/2 each of the chicken, water chestnuts, sprouts and onion rings. Pour half of the dressing over the top and season with pepper. Repeat each layer, beginning with chicken and ending with dressing and pepper. Cover and refrigerate 2 to 4 hours. Serve cold. Makes 4 servings.
Sprinkle steak with paprika. Using high heat, brown meat in butter on all sides. Reduce heat. Add wine, soy sauce and seasonings. Cover and simmer for 25 minutes. Blend cornstarch and water; stir into meat. Arrange onion, green peppers and tomatoes over steak. Cover and simmer for 10 to 15 minutes more. Serve over beds of hot rice. (I usually make extra sauce for serving with rice.)
Cook zucchini in boiling, salted water (for 10 minutes). Cut in halves and scoop out centers. Mix pulp with remaining ingredients. Fill zucchini. Bake in a 350° oven for 15 minutes. Serve with bacon for six.
Take the patience, love, generosity, laughter and understanding and sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.
In a salad bowl, combine the spinach, tortellini and parmesan cheese. Drizzle with dressing; toss to coat.
Saute onion and add garlic. Remove to serving platter. Saute chicken until golden on both sides. Replace with onion mix. Add broth, seasonings and peanut butter. Whisk until hot and smooth. Add chicken, cover tightly and simmer 30 minutes, turning chicken once. Serve with Spatzle (chunky little German noodles). Serves 4.
Precook hot sausage; crumble. Place all ingredients in crock-pot and let simmer 6 to 8 hours. Can add other vegetables your family likes.
Hollow inside of lettuce. Thoroughly mix all other ingredients and stuff tight in lettuce head. Wrap in Saran Wrap. Chill overnight. Serve in narrow wedges topping with French dressing.
Brown meat in oil. Remove. Season with salt and pepper. Saute onion, green pepper and garlic. Add meat, tomato sauce, bay leaf and basil. Cover and simmer for 45 minutes or until tender. Serve over rice and sprinkle with Parmesan cheese.
In a large bowl dissolve yeast in water. Add salt and sugar. Blend in the flour. Knead until well blended, smooth and elastic. Roll the dough flat and cut into strips 1/2-inch wide. Form the dough into shapes and put on greased baking sheet. Brush with beaten egg and sprinkle with coarse pretzel salt. (Use margarita salt if you can't find pretzel salt.) Bake for 15 minutes at 400°.
Whisk sour cream, powdered sugar and 2 tablespoons whipping cream. Add peanut butter and whisk until smooth. Spoon into pie crust and freeze 3 hours.
Between 2 pieces of Saran Wrap, pound chicken to 1/4-inch thickness. In a small bowl, mix flour, salt, pepper and tarragon. Add chicken and dredge to coat. In a large skillet, melt butter. Add chicken and saute, turning once, until fork-tender. Add wine and turn to coat. Remove to a shallow pan and keep warm. Add mushrooms to a skillet; saute 3 minutes. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Top each chicken piece with 2 tablespoons mushrooms, sauce and 1 slice of cheese. Broil 8 inches from heat until cheese melts.
Drain clams and add bottle of shrimp sauce. Roll cream cheese into a ball. Pour sauce mix over cheese ball. Serve with assorted crackers.
Heat until it bubbles. Mix in peanut butter; add cereal. Form into balls or drop by spoonful.
Prepare salad as you like it; include carrots, cheese, tomato, cauliflower, broccoli, cucumber, etc.
Brown bacon, onion and celery in pan. Drain off fat. Add to remaining ingredients except cheese. Mix well and put in baking dish. Top with cheese and bake at least 1 hour at 300°.
Make lemons into lemonade, then add all juices. Add ginger ale when ready to serve. Chill. Can be served with ice.
Bring water and soup to boil. Add rice and reduce heat. Simmer for 25 minutes until water is absorbed. Remove from heat. Fry sausage until brown. Remove from pan and pour off as much fat as possible. Add celery, onions and pepper to a little fat and brown gently. Add rice, sausage and 1/2 cup almonds together; mix well in a 2-quart dish. Garnish with rest of almonds on top. Bake at 350° for 30 minutes.
Stir egg yolks into milk. Add juice and rind. Pour into baked pie crust. Cover with meringue and broil in 300° oven. Cool. Refrigerate for several hours before serving.
Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups; set aside. In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside. Add reserved liquid, potatoes and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire, 3/4 teaspoon salt and dash of pepper. Sprinkle pork or bacon atop. Serves 6.
Place pineapple in saucepan; bring to a boil, stirring. Stir in buttermilk, coconut and pecans. Cool. Fold in whipped topping. Refrigerate overnight.
Rinse wings; split each into 2 pieces. Mix all other ingredients (except cornstarch and water) in a bowl. Lay chicken wings in a baking dish and pour mixture over them. Refrigerate 1 to 2 hours.
In a medium size bowl put the egg yolks and beat until a light lemon color, add lemon juice and lemon rind and stir until completely mixed; stir in sweetened condensed milk and blend thoroughly. Pour into a baked and cooled graham cracker crust. Top with your favorite meringue and bake at 325° for 12 to 15 minutes or until golden brown. Keep refrigerated after it cools.
Saute chicken after coating with flour mixture. Remove from pan. Mix pineapple juice, sugar, ginger, lemon juice and cornstarch and put in pan. Simmer until liquid thickens. Put chicken back into pan and simmer with top off 20 minutes. Add pineapple.
Mix together salt, Worcestershire sauce, oil, sugar, catsup and vinegar. Warm up. Wash spinach and tear up into bite-size pieces. Drain water chestnuts and bean sprouts; add to spinach. Add onion, eggs and mushrooms. Fry bacon. Add to spinach. Pour warm dressing over spinach.
Melt oleo. Add poppy seed and garlic. Slice bread; butter with mixture. Put a slice of cheese. Repeat until end of loaf. Bake at 300° for 25 to 30 minutes.
Line a 11 x 17-inch jelly roll pan with foil. Spray with cooking spray or grease with margarine. Place a layer of saltines in bottom of pan. Simmer butter and brown sugar until they form a clear brown syrup. Pour over saltines. Bake at 350° for 15 minutes. Remove from oven and sprinkle chocolate chips over crackers. Spread the chocolate to cover toffee and sprinkle pecans over it. Chill and break into pieces.
Cream sugar and butter until fluffy. Add eggs, one at a time. Sift dry ingredients; add alternately with milk. Fold in blueberries. (You can use cranberries, apples or dates, if desired.) Grease muffin tin well with butter. Fill to top of cup; sprinkle with sugar. Bake at 375° for 25 to 30 minutes. Cool in pan for 30 minutes. Makes 1 dozen large muffins.
Place ingredients in small jar, leaving half of jar empty for shaking purposes. Secure lid. Shake for a few minutes. Ready to eat. Makes 4 servings.
Cook and stir hamburger and onion in margarine in a 10-inch skillet until hamburger is light brown. Add flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly, for 5 minutes. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over hot noodles or rice.
Crush potato chips until very fine. Mix all ingredients together. Grease baking dish with butter. Spread in mixture. Bake at 350° for 30 minutes or until top starts to brown.
Cut peppers, onions and celery into 1-inch pieces. Steam or parboil celery in picante juice. Add peppers and onions and cook until crunchy. Saute scallops and shrimp. Saute mushrooms separately. Mix all ingredients together and cook for just 10 minutes on medium heat. Serve with rice.
Saute onion, celery and okra in bacon grease. Add tomatoes and simmer.
Preheat broiler. Broil rolled out dough on one side, 2 minutes and 7-inches from heat. Turn, brush with olive oil and broil 2 minutes more.
Saute pepper, onion, parsley, thyme and bay leaf in margarine until tender; do not brown. Add tomatoes, pumpkin, water and bouillon; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally.
Drain pears. Heat juice to boiling point. Add gelatin; stir until completely dissolved. Beat cream cheese and milk until smooth. Slowly add hot gelatin to cheese mixture. Refrigerate until thick and beginning to set. Mash pears with fork; fold into thickened mixture, along with Cool Whip, pecans and cottage cheese. Refrigerate to set.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. Combine flour with soda, salt and spices. Cream butter and add sugar and eggs. Add dry ingredients alternately with pumpkin. Add chips and nuts. Bake at 350° for 65 to 75 minutes. Cool loaf, then glaze. Loaf is usually done in about 1 hour.
Cream butter, sugar and soda. Add vinegar, flour and vanilla. By hand fold in 1 cup Rice Krispies and nuts. Drop by teaspoon on cookie sheet. Bake at 275° for 20 to 30 minutes.
Saute 1 large onion in margarine. Cook broccoli for a few minutes. Drain. Combine all ingredients and pour into a 2-quart casserole dish. Bake for 20 minutes at 350°.
Bring 1 cup cranberry juice to a boil in saucepan. Add gelatin, stirring to dissolve. Stir in chilled cranberry juice. Chill until partially set. Fold in apples, celery and nuts. Pour into greased ring mold. Chill until firm. Unmold into serving plate. Yields 8 servings.
Sprinkle in bottom of pie shell: 1 tablespoon flour, 2 tablespoons cinnamon and white sugar mixture, 2 tablespoons brown sugar and 1/2 apples slices. Then repeat. Seal with top crust. Bake 1 hour at 350°.
Preheat oven to 425°. Separate eggs. Beat egg yolks; add sugar, flour, vanilla, salt and vinegar. Pour milk into saucepan. Add coconut and margarine. Heat on medium until margarine melts. Cool slightly until pouring into beaten mixture. Pour into unbaked pie shell. Bake 10 minutes at 425°. Reduce heat to 350°. Bake 30 minutes until firm. Top with meringue and bake until golden brown.
Mix all ingredients together. Bake in jelly roll pan at 350° for about 1/2 hour.
Place broccoli in casserole dish. Mix together eggs, soup, margarine, mayonnaise and onion. Pour over broccoli; sprinkle cheese over top. Pour crumbs on top, pressing down lightly. Bake at 350° for 30 minutes.
Bring squash and onions to a boil for 15 minutes. Drain. Blend together cream of chicken soup, milk, cornbread and butter and mix with squash/onions. Pour into casserole dish. Sprinkle top with grated cheese. Bake 30 minutes at 350°.
Drain salmon, reserving 1/4 cup of juice. Put salmon in mixing bowl and add the egg. Mix well and then add 1/2 cup flour. Add salt to taste. Add baking powder to reserved juice and beat until foamy. Use large cup for this as it will increase in volume. Add salmon mixture and mix well.
Heat oven to 350°. Beat cream cheese and sugar in large bowl until well-blended. Add eggs and vanilla and beat well. Stir in 1 2/3 c. chip mixture. Pour into crust(s). Bake 10 minutes, reduce heat to 250° and continue baking for 30 minutes or until set. Do not open oven door in between temperature change. Cool on wire rack and then refrigerate until completely chilled.
Brown chicken in butter or oil. Cook until almost done. Remove. Add onion and rice. Cook 3 to 5 minutes. Combine tomato paste and water. Add to rice with shrimp, salt, garlic powder and cayenne. Stir in garbanzo beans and their liquid and peas if desired. Return chicken to the pot. Cover, simmer and cook 25 minutes. Makes 6 servings.
Cream together butter and brown sugar. Mix in egg yolk and flour. Pour into 13 x 9 baking dish. Bake at 350° for 15 to 20 minutes.
Dissolve coffee in a gallon of boiling water. Add sugar and chill overnight. When ready to serve, add the vanilla and milk. Put ice cream in a punch bowl and pour coffee mixture over it. Serves 40 or more.
Combine cake mix, butter and 2 eggs. Mix until well blended. Spread the mixture into a greased 9 x 13-inch pan.
Brown beef and onions in small amount of fat; drain. Combine remaining ingredients in large kettle. Add beef and onions. Simmer for 1 hour. Yields 6 to 8 servings.
Put apples in frying pan (do not peel). Add sugar and butter. Fry apples until sticky.
Cream butter and sugar. Add eggs, one at a time; cream well after each addition. Dissolve soda in buttermilk, add to creamed mixture. Mix orange slices, dates, nuts and coconut with flour, coating all pieces. Add flour mixture to creamed ingredients, mixing well. Bake in greased and floured tube pan at 250° for approximately 2 1/2 to 3 hours.
Mix first 3 ingredients. Put food coloring in oil and water mixture. You can also put peppermint extract or other for a nice smell. Over medium heat, cook entire mixture about 5 minutes or until it sticks together in a big ball. Remove from heat. Using your hands, squeeze and knead until soft and smooth. It will last a long time in an airtight container.
Mix all ingredients. Roll into balls about 1-inch in diameter. Bake on cookie sheet approximately 15 to 20 minutes at 350°.
Sift all dry ingredients into a large bowl. Make a well in the middle. Pour remaining ingredients into the hollow. Mix with a large spoon until smooth. Pour batter into 3 greased and floured loaf pans. Bake at 350° for 1 hour until done. Cool slightly in pan and turn onto rack. (Freezes well.)
Mix cream cheese and sugar until smooth and doughy. Divide mixture in half; add a few drops of the different extracts to each half. Taste and adjust flavor if needed. Blend green food coloring in the wintergreen and red food coloring in the peppermint, just a few drops at a time. Pinch off small pieces and roll in sugar and press into mold or leave in circles. Refrigerate, covered.
Blend together until smooth. Pour into 4 tall glasses. Garnish with a slice of lime or melon ball kabob.