HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Brown hamburger with salt, pepper, garlic, diced onion and green pepper. Cook macaroni as directed on package. Drain and rinse macaroni in cool water. Put macaroni in a 13 x 9-inch pan. Drain hamburger and add Ragu; mix well, then add to macaroni. Stir in cheese and bake 20 to 30 minutes.
In a large punch bowl, stir together concentrates and apple juice. Stir in ginger ale. Scoop sherbet into balls and spoon into punch bowl. Float ice cubes in bowl.
Cream the shortening, sugars, egg and vanilla until light and fluffy. Stir flour into creamed mixture. Blend well. Add chocolate and nuts. Drop on ungreased cookie sheet. Bake at 375° for 12 minutes.
Brown meat. Add other ingredients. Cook until tender. Alternate in layers with Chinese noodles. Bake at 400° for 30 minutes.
Cut each biscuit into quarters with scissors. Combine white sugar and cinnamon in bowl. Then take the biscuit quarters and coat them with the cinnamon/sugar mixture. Next, take 1/2 cup brown sugar with 1/2 stick butter or margarine and boil for 1 minute. Place the coated quarters in a well-greased loaf pan. Then pour brown sugar sauce over biscuits, making sure it is even. Sprinkle with nuts. Bake at 350° for 20 to 30 minutes. Slice and enjoy.
Marinate steak in soy sauce, salt, pepper and lemon. Pan-fry in about 2 tablespoons of vegetable oil. When steaks are cooked, remove from pan and put in a serving dish. Add 2 teaspoons oil to remaining oil in the pan and pan-fry the onions until tender. Pile on top of the steaks and serve hot.
Bring 3/4 cup of the apple juice to a boil in medium saucepan. Completely dissolve jello in boiling apple juice. Combine the remaining 1/2 cup apple juice and ice cubes to measure 1 1/4 cups. Add to jello; stir until slightly thickened. Remove unmelted ice. Stir in fruit and celery. Chill until firm, about 2 hours.
Saute onion and bell pepper in a little cooking oil. Add ground beef and stir until brown. Mix together all remaining ingredients except Doritos and cheese and add to the hamburger meat. Bring to a boil. Butter a casserole dish and put a layer of crushed Doritos and layer of hamburger meat and continue layering. Top with grated cheese.
In large bowl combine condensed milk and lemon juice. Stir in cranberry sauce and crushed pineapple. Fold in Cool Whip. Spread in 9 x 13-inch baking dish. Freeze until firm. Remove 10 minutes before cutting and serving.
Melt butter in heavy large saucepan over medium heat. Add garlic and saute for 2 minutes. Stir in broth and tortellini; bring to a boil. Reduce heat. Mix in Parmesan; season with salt and pepper. Simmer until tortellini are just tender. Stir in tomatoes, spinach and basil. Simmer for 2 minutes. Serves 4 to 6.
Combine all ingredients. Mix well and shape into 6 patties. Broil or barbecue 3-inches from heat source, 4 minutes on each side. Makes 6 servings.
Dissolve jello in boiling water. Let cool. Do not let get cold. Add mandarin oranges and orange sherbet. Mix, put in mold and refrigerate until set.
Mix dry ingredients. Add to boiling water. Boil for 5 minutes. Add hot mixture to stiffly beaten egg whites. Beat until thick and fluffy; add vanilla. Drain pineapple and pour into baked pie shell. Cool. Makes 2 (9-inch) pies.
Cream together oil and sugar; add eggs, one at a time. Sift flour, soda and salt together. Add apples and nuts. The apples make moisture. Bake for 45 minutes at 350°.
Combine all ingredients. Mix until well blended. Shape into balls. Place on lightly greased cookie sheet and bake at 350° for 15 to 20 minutes or until golden brown.
Line pan with Twinkies, filling side up. Mix pudding mix with milk. Add Eagle Brand and Cool Whip. Pour over Twinkies. Top with strawberries.
Make Crust: Combine crumbs, sugar and melted butter. Press into buttered 8-inch pie plate. Chill until firm, about 45 minutes.
Mix cake mix, sugar, oil and nectar together. Next add 1/4 cup Egg Beaters at a time (or 1 egg at a time). Mix well. Bake in tube pan at 325° for 1 hour.
Beat cottage cheese with mixer until smooth or unlumpy. Add other ingredients. Mix. Best if made several hours before serving.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans. In medium bowl, stir thawed strawberries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, soda, salt and nuts. Add berry mixture to dry ingredients and stir just until blended. Bake for 1 hour or until toothpick in center comes out clean.
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and lite salt. Bake at 375° about 10 minutes, turning after about 5 minutes. Make sure you watch them closely to keep from over-browning. Store in an airtight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let set about 5 to 10 minutes before eating so they can harden and cool.
Sift together flour, baking powder and soda, cinnamon and salt. Combine salad oil and sugar. Mix well. Add eggs, one at a time, beating well after each egg. Then add dry ingredients and mix well. Add carrots, pour into 3 greased and floured 8-inch layer pans. Bake at 350° for 50 to 60 minutes. Frost with Cream Cheese Frosting.
Sift together 1/2 cup sugar, flour, cocoa and salt. Beat egg whites and cream of tartar until stiff, but not dry. Gradually add 1/2 cup sugar, beating constantly. Set aside. Beat egg yolks until thick and lemon colored. Add vanilla and fold in dry ingredients. Then fold in egg whites. Spread evenly in a greased and floured pan (15 1/2 x 10 x 1-inch). Bake in preheated oven at 325° for about 25 minutes. Roll up in towel sprinkled with powdered sugar. When cool, unroll and spread with filling (whipped cream or ice cream). Roll and spread with chocolate icing or dust with powdered sugar. Refrigerate.
Mix everything except crackermeal. Take a peeled shrimp and pack mixture firmly around shrimp.
Cook macaroni or spaghetti in salted boiling water. Mash garlic and salt in large bowl. Add tahini, mixing well. Gradually add water, blending thoroughly, then add lemon juice. Add parsley and macaroni to tahini sauce and toss thoroughly. May be eaten hot or cold.
Mix cake mix with the pudding mix. Add oil and 7-Up. Beat 2 minutes; add eggs and beat 2 minutes. Bake in 3 pans at 350°.
Dissolve jello in boiling water and set aside. Cream lemon juice, sugar and cream cheese until smooth. Add jello mix and this mixture together. Blend crumbs and oleo until mixture is moist. Spread half of crumbs on bottom of 9 x 13-inch pan and add first mixture, then sprinkle remaining crumbs on top and chill. Makes 12 servings.
Discard rind from melons and thinly slice melon. In a large bowl, drizzle melon with lemon juice and oil and lightly toss. On each of four plates, decoratively arrange melon and Prosciutto. Serves 4.
Saute onion and celery in butter in a Dutch oven until tender. If you are using fresh mushrooms, saute at the same time. Arrange chicken in a layer over vegetables. Add spaghetti in a layer. Combine soup, broth, lemon juice, pepper and nutmeg and pour over spaghetti, making sure all spaghetti is moistened. If using canned mushrooms, add to top. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender. Garnish with grated Parmesan cheese or paprika if desired.
Melt butter. Add flour and stir to cream. Add rest of ingredients, except sweet potatoes. Boil and simmer for 5 minutes. Stir as it thickens and smooths. Drain sweet potatoes and lay in 9 x 12-inch pan. Pour sauce over potatoes. Bake at 300° for 30 minutes. Decorate with mandarin oranges and marshmallows. Bake again for 5 minutes.
Mix oatmeal, butter and boiling water together; cover and let cool while mixing the remaining ingredients. Beat eggs; add sugars and beat well. Sift dry ingredients together. Add part of flour and part of oatmeal mixture to egg mixture alternately. Pour in 9 x 12 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Mix cherries, pecans and milk. Then add whip cream (stiff). Mix with cherries. Add lemon juice. Mix well. Put in baked pie crust and chill.
Combine beans and water in saucepan and bring to a boil. Cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Return beans to heat and simmer for 1 1/4 to 1 1/2 hours or until tender. Remove 1/2 cup of beans, mash and set aside. Place oil in frying pan and cook onion, green pepper and garlic until limp. Add onion mixture to beans in saucepan along with tomato sauce, seasonings and sausage. Cover and simmer for 30 minutes, stirring occasionally. Blend in mashed beans and cook until thickened. Remove bay leaf. Serve over parsleyed rice. Makes 6 to 8 servings.
Mix cinnamon and sugar; put in a bowl. Cut each biscuit into quarters and dip into sugar and cinnamon mixture. Put a few pecans in bottom of a Bundt pan in a design that will be on top. Layer biscuits in pan, putting a few nuts between each layer. Melt butter, brown sugar and water over low heat. Bring to a boil. Pour mixture over biscuits. Bake at 350° for 45 minutes. Remove from pan while hot. Let cool for 5 minutes and serve.
Melt butter in saucepan; stir in remaining ingredients, mixing well. Drop by 1/2 teaspoon on greased and floured cookie sheets. Spread evenly and thinly with a spatula. Bake at 375° for 5 to 7 minutes or until edges are brown. Let stand 1 minute before removing from cookie sheet with large spatula. Cookies will be very thin and lacy. Cool thoroughly. Yields 3 1/2 dozen.
Blend cream cheese, pudding, sugar and milk. Fold in Cool Whip. Layer pudding mixture, then cookies (crushed), then pudding mixture, ending with cookies. Layer in a plastic plant pot. Cover with gummy worms or plastic flowers.
Mix all of the ingredients in a large bowl. Put into large casserole dish and bake uncovered at 350° for 1 hour.
Place pork chops in bottom of baking dish. Put apple pie filling on top of pork chops. Mix stuff according to package. Cover apples with stuffing mix.
Heat peas in small pan. In small skillet, mix butter and flour. Cook over low heat for 1 minute. Add sugar, salt and pepper. Stir milk in quickly. Continue cooking and stirring until mixture thickens. Add to peas and mix gently.
Pour olive oil in a large pan or Dutch oven to cover bottom. Add garlic and onion. When lightly browned and limp, add tomato paste, sauce and tomatoes. Fill each can with water and add to pot. Add sugar and salt. Let simmer on very low heat. Stir frequently. Brown beef and pork in olive oil; sprinkle with salt. Add to sauce while simmering.
In large frying pan, cook chicken in olive oil until it turns white. Remove chicken, add more olive oil and fry onions until clear. Add pepperoni and chicken. Cook five minutes, then add mushrooms, tomatoes, spaghetti sauce mix and wine. Cook five minutes. Add zucchini, cover and cook 5 to 10 minutes longer. Serve over rice.
Mix cornbread as directed and pour into 2 round cake pans. Bake and cool. Mix all ingredients, except bacon. Spread 1/2 mixture over 1 layer of cornbread. Place 1/2 bacon on top. Stack other pan of cornbread on top. Top with remaining mixture. Chill until ready to serve.
In small mixing bowl combine first 3 ingredients. Beat until smooth; stir in remaining ingredients. Cover and chill several hours.
Fry bacon until crisp; cut into small bits. Reserve 2 tablespoons bacon grease. Chop onions, mushrooms and green pepper; saute in bacon grease. Grate cheeses.
Blend cream cheese and mayonnaise until spreadable. Take one slice of lunch meat and place green onion on far edge. Spread cream cheese along length of onion and roll up to edge of meat slice. Arrange on tray alone or along with other vegies on relish tray. Great for cookouts. Watch them disappear.
Melt margarine in a baking dish. In a bowl add rest of ingredients, except fruit. Pour into pan. Pour peaches and juice on top. Bake at 400° until crust forms and is golden brown.
Melt butter; blend in flour and add milk and chicken broth. Cook 1 minute until thickened. Add next 5 ingredients. Let cool. Add ground chicken and salt to taste. Chill. With wet hands, roll in fine cracker crumbs (scant 1/4 cup), then in beaten egg with water, then in crumbs again. Deep fry until golden. Drain on paper towel. Makes 8.
Combine ingredients and pour into unbaked pastry shell. Bake at 350° for 45 to 50 minutes.
Boil eggs and peel. Boil vinegar, mustard, salt and pepper. Pour cooled brine in jars. Add eggs. Cover; let set 10 days.
While large pot of water is coming to a boil, break ears of corn in half and cut kielbasa into bite size pieces. After water comes to a boil, add crab boil and corn. Let cook for 15 minutes. Next, add kielbasa and let cook for 10 minutes. Next, add shrimp and cook 1 to 2 minutes or until pink. Drain and serve on a large platter. Serve with cocktail sauce and a honey mustard for the kielbasa. Great tasting and easy recipe for a crowd.
Combine 1 1/2 cups sugar, cornstarch and salt in a medium saucepan. Add water, stirring until well blended. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks and gradually add to mixture and cook until thick. Remove from heat. Add butter, lemon rind and juice; stir until butter melts. Pour filling into pastry shell. Beat egg whites and add sugar and cream of tartar. Pour over pie. Bake at 350° for 12 to 15 minutes until golden brown.
Mix all ingredients together, except ham. Spread thin layer of mixture evenly over one slice of ham. With cheese side up, roll up ham slice. Wrap in wax paper or Saran Wrap. Chill for several hours or overnight. With a sharp knife, slice into thin slices. To hold together and make them easier to serve, put toothpick through each one. Makes about 80.
Boil noodles as you would for spaghetti, then drain in colander. Mix with melted butter, orange juice, salt, sugar and cinnamon in large bowl. Let mixture stand 1 hour. Mix grated apple, raisins and eggs together; blend well with noodle mixture. Pour into greased 9 x 13-inch baking dish. Dot generously with butter; sprinkle cinnamon and bake for 1 hour at 350°. I have not had to alter this recipe for elevation.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add onion and cheese, stirring until cheese melts. Beat egg yolks; stir a small amount of hot sauce mixture into egg yolks. Mix well. Stir egg yolk mixture and spinach into sauce mixture. Beat egg white until stiff, but not dry. Fold into sauce mixture. Pour into a greased 1 1/2-quart casserole. Place casserole in a shallow baking pan. Fill pan 1-inch deep with water. Bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.
Layer rice, then corn, sprinkle with salt and pepper. Layer 1 can tomato sauce, 1/2 c. water, onions, green pepper and ground beef (uncooked). Sprinkle with salt and pepper. Layer 1 can tomato sauce, then 1/4 cup water. Cover with bacon strips. Cover and bake at 350° for 1 hour or until bacon is crisp.
Cook broccoli as directed. Cool and drain. Combine everything except crumbs. Pour into greased casserole dish and top with crushed potato chips. Bake at 350° for 40 minutes.
Mix all ingredients together. Put roast and marinade in a tightly sealed bag overnight in refrigerator. Turn and press occasionally to distribute marinade.
Thoroughly cream margarine, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly. Remove from pan. Makes 4 dozen.
Mix ingredients and pack into large baking dish. Cool in refrigerator overnight. Cut in squares, flour and brown in oil. Place meat back in baking dish. Add 1 can mushroom soup and 1/2 cup milk to meat drippings. Pour over meat and bake 45 minutes in a 325° oven.
Cook sugar, cornstarch, salt, butter and boiling water until clear and thick. Put sweet potatoes, apples and sauce in layers in casserole dish. Bake at 300° for 45 to 60 minutes. (I prefer 60 minutes.)
Boil vinegar, sugar, salt, mustard seed, celery seed and turmeric for 3 minutes. Pour over chopped cabbage, onions and bell peppers while it is still hot.
Add 2 1/2 cups boiling water to jello; stir until dissolved. Add 12 to 15 ice cubes and stir. Set in refrigerator until slightly solid (usually 30 minutes or so). Add cranberries, nuts and drained orange segments. Pour into mold that has been sprayed with Pam. Chill 3 to 4 hours. Serves 10 to 12.
Combine all ingredients. Spoon into pie crust. Cover with a top crust, crimp edges. Slit top crust and bake at 375° for 40 minutes.
Empty bran in a large bowl. Add buttermilk, honey, eggs, oil, flour, oatmeal and soda. Mix well. Add raisins last. Bake at 375° until tester comes out clean. Makes two large loaves or 3 small ones.
Into heavy, deep pot, add meat with a little bacon drippings. Cook until meat is brown. Add onion, bell pepper, garlic, crushed red pepper, tomato sauce, enchilada sauce and ginger ale. Cook on medium heat for 30 minutes, stirring occasionally. Add more ginger ale if liquid is needed.
Grease casserole dish. Drain pineapple and reserve the juice. Put pineapple in the dish. Mix sugar and flour; drizzle over the pineapple. Sprinkle cheese over the top of that. Drizzle 3 tablespoons of juice on top. Mix margarine and cracker crumbs; spread over the top of casserole. Bake at 325° or 350° for 30 minutes.
Mix margarine, brown sugar, oatmeal and vanilla together and press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix well and pour in unbaked pie shell. Bake at 400° for 10 minutes. Reduce oven heat to 325° and bake for 30 minutes.
Rinse chicken. Marinate with Mississippi barbecue sauce and grill over open flame. While chicken is grilling, mix corn, tomatoes, onions and bell peppers. Set aside. Mix sour cream and yogurt. Pour half the mixture over the vegetables. Once chicken is grilled, cut chicken into strips and marinate with more barbecue sauce. Open crescent rolls and lay them out singly on an ungreased cookie sheet. Place a strip of chicken at the wide end of the dough and spoon a tablespoon of the corn mixture on top of chicken. Sprinkle with Cheddar cheese and roll up with end of dough. Do this with each crescent roll strip, placing each on the cookie sheet. Bake rolls at 375° for 11 to 13 minutes or until brown. Serve garnished with remaining corn mixture and sour cream/yogurt sauce. Salsa can be served as a dipping sauce also.
Cut corn off cob. Put corn in frying pan. Put enough water to cover corn good. Bring to a boil and let cook on medium-low until water boils out of corn. Then put butter in corn and cut up onion in corn; let fry until butter is out of bottom of pan. When corn is done, then cut up tomato in it and stir.
Saut mushrooms and onions in butter; drain off excess liquid. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and hot pepper sauce. Pour into a large bow. Stir in mushrooms and onions, Monterey Jack cheese and crab meat. Pour into a lightly buttered 10-inch pie plate or shallow casserole. Bake at 350° for 45 minutes. Let stand 5 to 10 minutes before serving.
Sprinkle apple slices with cinnamon sugar, if desired, and roll each slice in a crescent roll triangle, starting at large end. Place in baking dish. In a saucepan bring sugar, water and margarine to a boil. Pour over crescent rolls. Bake in 350 degree oven for 25 minutes or until golden brown.
Beat eggs. Add the rest of the ingredients. Bake at 350° for 45 minutes. Sprinkle grated Cheddar cheese on top. Bake 10 minutes longer.
In small bowl, beat yolks with sugar until fluffy. Stir in liquid (vanilla and brandy). Fold egg yolks into egg whites and the egg white mixture into the whipped cream. Stir in crushed macaroons. Fill 8 cupcake papers or pretty dessert glasses. Serve with chocolate laced cookies.
Preheat oven to 375°. Use cupcake papers in muffin pans. Combine flour, sugar and cinnamon in mixing bowl. Mix applesauce, oil and eggs together. Add to dry ingredients and stir just until moistened. Batter will be lumpy. Do not overmix. Fold in carrots and nuts. Fill muffin cups 2/3 to 3/4 full. Bake 18 to 20 minutes.
In a mixing bowl, combine first 8 ingredients; mix well. Spread on a serving platter and shape into a loaf or ball. Top with sour cream. Garnish with dill or parsley if desired. Serve with bread rounds or crackers. Yields 8 to 10 appetizer servings.
Cook beef in large, heavy kettle or Dutch oven, stirring until meat loses its red color. Add onion and garlic and cook about 2 minutes longer. Add 1/2 cup water and remaining ingredients, except beans and topping. Bring to boil and simmer, stirring often, 10 minutes. Add beans and simmer about 5 minutes longer. Put in 3-quart casserole and cover with topping. Bake in preheated 350° oven about 30 minutes. Makes 6 to 8 servings.
Dissolve 1 package raspberry gelatin in 1 cup boiling water. Add 1/4 cup cold water and 1/4 cup wine and chill until slightly thickened. Fold in cranberry sauce, apple and walnuts. Pour into 2 quart serving dish. Chill until set, but not firm. Dissolve lemon gelatin in 1 cup boiling water. Chill until slightly thickened, then blend in mayonnaise and whipped topping. Pour over gelatin in dish. Chill until set, but not firm. Dissolve remaining raspberry gelatin in remaining boiling water. Add remaining cold water and wine. Chill until slightly thickened. Pour into dish over lemon layer. Chill until firm. Garnish with sugared green grapes, if desired. Makes 12 servings, 6 3/4 cups.
Mix cream cheese and artichoke hearts with mixer. Add grated onion. Mold into a circle on a serving tray. Before serving, spread caviar on top of cream cheese mixture and place grated egg on top of caviar. Serve with crackers.
Combine pineapple juice, cranberry juice and brown sugar. Place in 30-cup automatic coffeemaker and add water. Combine spices and put in basket or coffeemaker. Perk and serve hot. Makes 20 cups.
Saute celery, onion and green pepper in butter. Mix all together. Pour in baking dish. Top with almonds, if desired. Bake at 350° for 45 minutes.
Slice and boil carrots in salted water until they are fork-tender. Do not overcook. Drain and cool. While cooling, make a marinade with rest of ingredients and pour over carrots. Refrigerate before serving. Will keep several days in refrigerator.
Preheat oven to 425°. Grease a 10 1/2-inch skillet or 2-quart baking dish. Set aside. Brown sausage and onion in medium skillet. Drain well.
Combine ingredients, and let set overnight. Next day, rinse in cold water; drain. Then rinse again; drain well.
Cream the shortening and sugar. Add egg, molasses and sour milk. Sift together the flour, salt, cinnamon, ginger and baking soda; add to molasses mixture, mixing thoroughly. Roll on a well floured board. Cut with cookie cutter; sprinkle with sugar. Place on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes.
In a greased 1 1/2-quart casserole, combine cookies and apple; set aside. In small bowl, blend milk, egg product, brown sugar and vanilla. Pour over cookie mixture; let stand for 5 minutes. Cover; bake at 375° for 30 minutes. Remove cover; bake for 10 to 15 minutes, or until set. Cool slightly. Serve warm or cold with whipped topping, if desired.
Cook the eggs. Scramble the eggs. Get the mayonnaise out. Toast the bread. Put mayonnaise on the bread. Put eggs on the bread.
In mixing bowl, stir together the flour, baking soda, salt and sugar. Add eggs and undrained fruit cocktail; mix by hand until well-blended. Bake in a greased and floured 9 x 13 pan at 350° for 35 to 45 minutes or until a toothpick comes clean. While cake is baking, prepare icing.
Preheat oven to 375°. In small bowl, mix flour and baking powder. In large bowl with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet 'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9 x 1/2-inch. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours.