HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split the bread lengthwise. Brown the ground beef with the onions. Drain the grease from the beef and add the Parmesan cheese, salt, oregano and pepper. Add the tomato sauce or paste. Spread on the bread evenly. Top with Mozzarella cheese. Broil until the cheese melts. Cut into crosswise servings. Serves 8 to 12.
Mix all ingredients together and fry until lightly browned. Serve with tomato sauce or brown egg gravy. Serves 6.
Lightly beat eggs. Add other ingredients. Pour into a 2-quart casserole. Sprinkle with cinnamon. Microwave 8 to 10 minutes, until thickened. Stir every 2 minutes.
In a heavy saucepan, combine sugar, butter, milk, sweet potatoes and spices; bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 228° on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add Marshmallow Creme, nuts and vanilla, mixing until well blended. Quickly pour into buttered 13 x 9-inch pan, spreading just until even. Cool and cut into squares. Store tightly wrapped in refrigerator.
Cream together butter and cream cheese until soft. Add powdered sugar and vanilla and mix until blended. Add milk, one tablespoon at a time until desired consistency.
Mix rhubarb and 1 cup sugar. Place in a 2-quart baking dish. Combine melted butter, vanilla, eggs, flour, baking powder, 1/2 cup sugar and salt. Pour over rhubarb. Bake at 375° for 45 minutes or until done. This will be a bit soft inside. Good served warm with maple syrup.
Heat to scalding the milk, margarine, sugar and salt. Add remaining ingredients. Bake in buttered casserole at 350° for 40 minutes or until knife inserted comes out clean.
Peel the husks off the tomatillos. Rinse tomatillos and place in a saucepan large enough to hold them in one layer. Add water to cover. Bring to boil and simmer until they are soft to the touch, about 5 minutes. Drain and reserve the cooking liquid.
Preheat oven to 350°. Heat margarine in 9 x 13 x 2-inch baking dish or pan in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple on top of mixture. Decorate with walnut halves and maraschino cherries. Prepare cake mix as directed on package, except substitute pineapple juice for water. Pour cake batter over mixture already in pan. Bake until top springs back when touched lightly in center, 45 to 55 minutes. Immediately invert pan on heatproof serving plate. Let pan remain a few minutes. Serve warm and if desired with whipped cream.
Spread cream cheese in bottom of a 9-inch baking dish. Spread chili over cream cheese. Top with grated Cheddar cheese. Bake at 375° until Cheddar cheese is melted and mixture bubbles. Serve with your favorite tortilla chips.
Grease pan with margarine. Cut margarine into little thin chunks. Mix pumpkin and milk and pour into greased pan. Sprinkle cake mix over and place chunks of margarine on top. Bake at 350° for 1 hour or until top is golden brown.
Melt margarine in 9-inch skillet. Mix milk, flour, sugar and baking powder. Pour over butter. Top batter with fruit. Do not stir! Bake at 350° for 40 minutes. Makes 12 or more servings.
Brown meat, green pepper and onion. Drain. Stir in corn, tomato sauce and chili seasoning. Add Velveeta cheese, cut into cubes. Stir till cheese melts. Spread 1/2 of meat mixture into bottom of a 1 1/2 to 2 quart square casserole dish. Top with 1/2 of chips. Add rest of meat mixture. Bake at 350° for 25 minutes. Top with rest of chips, tomatoes, olives and Cheddar cheese. Bake until cheese melts.
Mix first 4 ingredients in large bowl. In saucepan, put cocoa, shortening, margarine and water; bring to a boil and pour over flour mixture. Mix. Add eggs and buttermilk or sour milk. Put in greased 10 x 16-inch jelly roll pan. Bake for 20 minutes or until done at 400°. Don't overbake. Start preparing icing as soon as cake is in the oven.
Crush vanilla wafers. Pour milk into pail. Add pudding mix. Beat well with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until thickened. Stir in whipped topping. Gradually stir in 1 cup of crushed wafers. Top with remaining crushed wafers. Refrigerate until ready to serve. Top with candy and serve.
Mix together the pineapple, eggs, sugar and flour. Melt butter. Tear 3 slices of bread into pieces and place in a greased casserole or round pie plate. Drizzle butter over pieces of bread. Add pineapple mixture; stir slightly to mix. Bake at 350° for 40 minutes. Great side dish for ham.
Combine and mix first 3 ingredients. Add the next 3 ingredients. Pour into 2 greased loaf pans. Bake at 350° for about 35 minutes.
Mix egg and sugar. Add milk alternately with flour, baking powder and salt sifted together. Let stand in greased loaf pan for 1/2 hour before baking. Then bake in slow oven at 325° for 1 hour. Makes 1 regular size loaf.
Mix salt and flour together. Add eggs. (This should be stiff.) Roll as thin as you can. Let dry about 1 hour on each side. Then cut into strips. Drop in boiling chicken broth. Cook about 8 minutes.
Heat oven to 350°. Lightly grease cookie sheet. Stir together flour, baking soda and salt. In large mixer bowl, beat shortening mixture. Stir in remaining ingredients. Drop dough by teaspoonfuls onto prepared cookie sheet, flatten slightly. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely. Makes 5 dozen cookies.
Preheat oven to 350°. Shake flour in a 14 x 20-inch Reynold's bag. Place in a 13 x 9 x 2-inch baking pan. Add undrained tomatoes, soup mix, water and pepper to bag. Squeeze bag to mix ingredients. Add beef strips to bag. Turn bag to coat beef strips with sauce. Arrange ingredients in an even layer. Close bag with tie. Cut 6 half inch slits on top. Bake until beef is tender, 40 to 45 minutes. Serve over rice.
Melt chocolate. Pour milk, sugar and chocolate into blender. Blend on medium-low for 50 seconds. Spread over brownies. Let stand for 1 hour. Cut in squares.
Put milk, sweetened condensed milk, eggs and salt in a saucepan. Mix with a wire whisk until smooth. Cook over medium heat, stirring constantly with the whisk, until the mixture just begins to boil. Remove from heat; add sugar and vanilla. Cover and cool in refrigerator.
Preheat oven to 350°. In mixing bowl, sift dry ingredients. Beat eggs, orange extract and salad oil together and add to dry ingredients. Stir in remaining ingredients until blended. Fold in strawberries and nuts. Pour into 9 x 5-inch greased loaf pan. Bake for 60 minutes or until toothpick inserted in center comes out clean.
Combine first 4 ingredients in medium bowl. Combine yogurt, mayo, orange juice and lemon rind. Stir well; pour over carrot mixture. Toss gently. Cover and chill at least 1 hour. Yield: 8 servings.
Melt lye (not hot water). Have grease and lye same temperature to mix. Good dandruff shampoo.
Mix eggs, milk, salt and pepper to make a batter. Slice green tomatoes into 1/4-inch slices. Dip in batter and fry until light brown.
Brown meat and onion; drain grease. Add next 7 ingredients; simmer about 1 hour or longer. Boil lasagne noodles until done.
Mix all ingredients and pour into two graham cracker crusts. Refrigerate several hours before serving.
Put oil in your frying pan. Let it heat up, then drop spoonfuls of batter in the pan. Let brown. Turn and cook about 5 to minutes, until done.
Blend crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken in butter, then in the crumb mixture. Bake 1 hour, uncovered, at 350°.
Toss mushrooms with lemon juice. Add next 10 ingredients. Sprinkle on capers just before serving.
Heat oven to 375°. Mix first 6 ingredients, then stir in flour and salt. Divide in half; tint one half with food coloring. For each candy cane, shape 1 teaspoon of dough into 4-inch roll. Roll back and forth on a lightly floured board. Place one red strip next to a white strip side by side. Press together lightly and twist. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake 8 to 9 minutes. Cute with sprinkles!
Fry the salt pork (cut fine). Add onions (minced) and fry until light yellow. Add the potatoes (diced). Boil fish until tender. Add fish stock to vegetables and more boiling water if needed. Cook until potatoes are tender. Add fish and season. Before serving, add cream. Taste is better if made early in day or day before use.
Put through food chopper. Add 1/2 cup salt. Let stand overnight. In the morning, squeeze dry. Add 1 quart sugar and 1 quart vinegar. Bring to boil. Boil 25 minutes, stirring frequently. Let cool. Add 1 small jar of mustard and 1 quart salad dressing. Mix and put in jars. Seal with wax.
Cut potatoes and onions very small. Cook in water until soft; mash. Add milk and seasonings, then put through Foley mill. Melt butter in pan; add flour, then gradually add soup mixture. Cook 5 minutes being careful not to scorch. Serve with crackers or croutons.
Combine the oatmeal with the milk and let stand for about 5 minutes. Add the eggs and oil to the oatmeal mixture. Sift dry ingredients and add to the oatmeal mixture. Cook over medium heat. Makes about 12 pancakes.
You will need a 9 x 13-inch cookie sheet and oven capable of going to 350° Fahrenheit.
Preheat oven to 375°. Combine cake mix, eggs, water and shortening. Mix with spoon until well blended. Mix in pecans. Shape dough into balls the size of small walnuts. Roll balls in powdered sugar. Place on greased baking sheet. (Pam may be used.)
Have eggs and shortening at room temperature. Cream margarine and shortening. Add sugar and then one egg at a time, beating well. Add sifted flour with baking powder and salt, added alternately with milk. Add extracts to mixture. Bake 1 hour to 1 hour and 15 minutes in floured tube pan.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in chocolate. Sift together dry ingredients and add to chocolate mixture, alternately with sour cream. Mix well and stir in the nuts. Drop from teaspoon, 2-inches apart, on greased cookie sheet. Bake at 350° for 10 minutes or until done. Remove from pan and cool. Frost with Mocha Frosting:
Dissolve yeast in warm water; stir in milk, sugar, shortening, egg and 2 cups flour. Mix in enough of the remaining flour to make dough easy to handle. Knead until smooth and elastic. Place in greased bowl, turn greased side up, cover and let rise until double (1 1/2 hours).
Mix all ingredients together, and mold in greased mold. Refrigerate till time to serve.
Heat oven to 325°. Grease cookie sheets. In large bowl combine oats, margarine and water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Add 1 cup flour at a time to cornmeal mixture; mix well after each addition. This will be a stiff dough. Knead until smooth and not sticky; (3 to 4 minutes). Roll to 1/2-inch thick and cut with bone-shaped cookie cutter. Place 1 inch apart on cookie sheet. Bake for 35 to 45 minutes until golden brown. Cool completely. Store loosely covered.
Melt chocolate and butter in saucepan. Remove from heat. Mix in sugar and milk alternately. Bring to a boil over medium heat, stirring constantly. Cook about 7 minutes or until thick and creamy. Remove from heat and add vanilla. Makes three cups.
Work the first 3 ingredients together well with hands. Take out 1/2 cup of crumbs. Add Karo syrup and water with soda and egg. Makes 1 pie. Very good and moist.
Cook and stir garlic in oil in 2-quart saucepan over medium heat until brown. Remove garlic. Cook and stir rice in oil until golden, about 5 minutes. Stir in chicken broth and Casera sauce. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer 20 minutes. (Do not lift cover or stir.) I use more than 1/4 cup sauce. Makes 8 servings.
Brown meat in oil. Add the next 10 ingredients to the meat; simmer, uncovered, until thick. Discard bay leaf. Cook the lasagne noodles in rapidly boiling salted water for about 15 minutes, until tender but not soft. Drain. Combine the next 7 ingredients. Place all in the buttered casserole in the following order: cottage cheese, Mozzarella cheese, noodles, meat sauce and Parmesan cheese. Bake at 375°, uncovered, for 30 minutes.
Mix cornstarch, sugar and salt. Add milk and beaten egg, then add margarine. Cook over medium heat until thickened. (It will be very thick and look like paste.) Let cool. Mix with Cool Whip and sliced bananas.
In a large saucepan over moderate heat, melt butter. Add onion and celery; cook until onion is lightly browned. Stir in bouillon, lentils, barley, carrots, salt, pepper and chicken. Bring to a boil; simmer until beans are tender.
Preheat oven to 375°. Prepare noodles per package directions. Drain and rinse noodles with cold water. Mix Ricotta, egg, parsley and 1 cup Mozzarella in bowl; set aside. Cook sausage until brown and crumbly; drain. Spread 1/2 cup sauce in 9 x 13 baking dish. Spread 3 tablespoons Ricotta mixture on each noodle; top with sausage. Roll up each noodle. Arrange seam sides down in baking dish. Top roll-ups with remaining sauce and Mozzarella cheese. Bake loosely covered for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly. Serves 6.
Prepare crust. Blend 1 cup sugar, 1 teaspoon vanilla and cream cheese until smooth. Stir in chopped pecans and spoon into crust. Bake at 325° for 20 minutes.
Crush cookies and mix with melted butter. Put into bottom of 9 x 13 pan and freeze. Soften ice cream and mix with a handmixer until smooth. Spread over frozen cookies and freeze again. In a saucepan, mix milk, butter, chips and sugar over medium-high heat for 8 minutes. Let cool at room temperature, then add vanilla. Make sure mixture is totally cool, then pour over ice cream and freeze again. Nuts can be used between ice cream and topping.
Prick bottom and sides of crust with fork. Bake at 450° for 10 to 12 minutes. Remove from oven; reduce temperature to 350°. Cook spinach according to package directions, except omit salt. Drain well, pressing out excess water. Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach. Spread hash in baked pastry shell; spoon spinach mixture over. Bake, uncovered, at 350° for 45 minutes. Combine cheese and pimiento; sprinkle over pie. Bake 2 to 3 minutes longer. Let stand 5 minutes. Makes 6 servings.
Mix sugar, water, cornstarch and salt together. Cook on top of stove until clear. Add box of jello, stir. Add strawberries, put filling in 2 cooked pie shells. Let stand in refrigerator until set. Then top with Cool Whip.
Mix dry dressing mix and spices with the oil. Pour over pretzels and toss. Microwave on High for 1 minute. Stir and microwave one minute more. Let stand 5 minutes and stir again. Put in container to store.
Thaw hash browns; mix all ingredients together. Bake in a 13 x 9-inch pan for 1 hour at 350°.
Preheat oven to 350°. Clean and season pork chops with Tony's seasoning and place in bottom of casserole dish. Mix soup mix, water, rice and mushrooms together and pour on top of chops. Cover with foil and bake for 1 hour. When cooked, remove pork chops and sprinkle with salt. Set aside. Add Tabasco to rice mixture and mix.
Butter cracker with peanut butter. Top with second cracker (making like sandwich). Melt chocolate almond bark and oil in top of double boiler or microwave (keep warm while working with it). Dip cracker sandwich into melted chocolate almond bark. Place on waxed paper and allow to harden. Makes about 60.
Spread creamy peanut butter generously on half the Ritz crackers, taking care to cover 1 side completely. Place the other half of crackers atop the peanut buttered ones, sandwich style. You may mix the 2 almond barks together and melt or melt each separately as desired. Using tongs, dip each cookie sandwich into melted almond bark and place immediately on waxed paper to dry. You may dip all the cookie sandwiches in 1 flavor, the mixed flavors or half 'n half for variety. When dry, remove from paper and serve or store.
Slice onions into 1/4-inch slices. Separate rings. Make batter from other ingredients. Dip rings into batter and fry in electric fry pan set at 375°.
First saute in butter onions, celery, garlic and pepper in an iron skillet. Add the flour, parsley and seafood. Cook for 10 minutes. After that, add the milk (half and half), cheese, peppers and mushrooms. Cook until all is well blended.
Bring pineapple and juice to boil. Add jello; stir until dissolved. Remove from heat. Cool. Add cottage cheese. Fold in Cool Whip. Pour into mold.
Can use peaches, cherries or berries. Use 1/2 to 1 cup sugar, depending on the fruit used. Add 1/4 cup water for juicier cobbler, if desired.
Place rice in frying pan with oil or bacon fat. Add onion and garlic, minced. Fry 10 minutes; add rest of ingredients. Cook slowly about 1 hour. Add water as needed until rice is tender.
Mix sugar, eggs, buttermilk and butter. Pour into unbaked pie shell. Bake 30 to 35 minutes at 375°.
Brown ground chuck and onion. Place in casserole dish. Add remaining green beans, mushroom soup and milk. Top with frozen Tater Tots. Bake at 350° for 30 to 45 minutes.
Cut Twinkies lengthwise. Lay on pan. Mix pudding and milk. Pour pudding over Twinkies. Slice bananas on top. Sprinkle pineapple on top. Top with Cool Whip and sprinkle nuts on top. Add cherries.
Sift flour, baking soda and salt; set aside. Beat together sugar and margarine; add eggs and bananas, beating after each. Add dry ingredients; then milk and vanilla and nuts. Mix well. Bake in 9 x 5 inch loaf pan for 50 minutes at 350° or 2 smaller pans for 40 to 45 minutes.
Mix jello with 1 cup boiling water. Cut peaches into small pieces and add to jello. Add peach juice and crushed pineapple and juice. Let congeal.
Cook rice according to directions on bag, then stir in beef stew. Pour into baking dish. On top of stew, line with slice cheese, then pour the corn bread on top of cheese. Bake until brown at 350°.
Mix Cool Whip and jello. Add cottage cheese, crushed pineapple and oranges. Set in refrigerator overnight.
In top of double boiler, melt chocolate over boiling water, stirring occasionally. Remove from heat. Stir in milk, salt, vanilla and nuts. Spread mixture evenly into wax paper-lined 8 x 8-inch baking pan. Chill 2 hours. Turn fudge onto cutting board. Peel off paper. Cut into squares. Makes about 1 3/4 pounds.
Mix chicken, soup, milk, veggies (cooked) and spices in 9 x 12-inch pan. Bake at 400° for 15 minutes. Quarter biscuits and sprinkle on top of pan. Bake 15 minutes or longer at 400°.
Coat a 4-cup mold with cooking spray; set aside. Sprinkle gelatin over milk in saucepan; let stand 1 minute. Add cream cheese (or Neufchatel cheese) and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, blend. Remove from heat. Add crabmeat, celery, green onions, lemon juice, pepper and horseradish, blending well.
Prepare wild rice as directed on back of box. Add browned hamburger and both cans of soup. Put in baking dish. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes.
Mix all ingredients together except nuts. Mix well, then add nuts. Preheat oven to 350°. Bake 45 to 50 minutes.
Empty pickles from jar and drain juice. Slice pickles into desired thickness and return to empty gallon jar. Pour the pound of sugar on top of the sliced pickles. Pour entire bottle of Tabasco on top of sugar. Put lid on the jar and let sit for several days. You may need to shake the jar occasionally to distribute juices. These pickles are guaranteed to make any Kittrell student smarter and better looking.
Cut dates and candy with kitchen shears. Use 1/2 cup flour to coat the dates, candy and nuts. Set aside orange slice candy, pecans, coconut and dates. Mix butter and sugar in mixer. Add eggs, then milk and flour. Beat well. Blend the fruit and nuts in dough with spoon. Bake in a tube pan at 250° for 3 hours (about) or until done.
Mix and pour in an 11 x 13-inch pan the cake mix, Wesson oil, eggs, cream cheese and vanilla.
Mix sugar, flour, cinnamon and nutmeg. Beat eggs, Milnot, melted butter and vanilla. Add to first mixture and then add the zucchini. Pour into pie crust and bake 10 minutes at 425°. Reduce temperature to 300° and continue baking for 45 minutes.
Heat sugar, pineapple and juice. Do not boil. Dissolve jello in hot water and add to pineapple mixture. Chill. When it begins to congeal, fold in remaining ingredients. Refrigerate to set.
Drain asparagus, reserving liquid. Lay asparagus in 9 x 13-inch casserole. Mix soup with 1/2 cup asparagus liquid, salt and pepper; pour over asparagus. Sprinkle with cheese. Combine bread crumbs and margarine; sprinkle over all. Dot with almonds. Bake for 45 minutes at 300°. Serves 8.
Bring chicken broth and Cup-a-Soup to a boil. Place rice in boiling broth and lower to a simmer. Serve when moisture is absorbed.
Dissolve and cool Jell-O with 1 cup hot water. Soften and beat cream cheese in Jell-O until shimmery. Add tomato soup. Fold in mayonnaise. Add shrimp, onion and celery. Mix together and mold.
Place salt and garlic in a pan with water; bring to a boil. Cut tops off peppers. Scoop out seeds and pulp. Cook in boiling, seasoned water for 10 minutes. Cook soup, lemon juice, black pepper, onion and 2 tablespoons of butter over low heat, stirring until butter melts. Add shrimp, rice and parsley. Fill peppers with shrimp mixture. Pack grated cheese and a pat of butter on top of each. Sprinkle peppers with paprika. Bake in baking dish with small amount of water. Bake in a 350° oven for 40 minutes. Yields 6 servings.
Cook broccoli for 5 minutes as directed on package. Drain. Combine remaining ingredients except cracker crumbs. Pour into casserole and cover with crumbs. Bake at 350° for 30 to 40 minutes.
Melt butter and allow to cool. Beat eggs; mix with butter and sugar. Add remaining ingredients. Put in unbaked pie shell. Bake at 325° for about 1 hour.
Mix together and serve with crackers to spread. I think it is better when mixed a few hours earlier and served with finely chopped nuts on top. Leftovers will keep in refrigerator for weeks.
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter. Add this to dry ingredients and mix well. Spread mixture into greased pan. Drain peaches and reserve liquid. Chop peaches and sprinkle onto batter. Beat together cream cheese, 1/2 cup sugar and peach liquid. Pour this over peaches. Combine other tablespoon sugar with cinnamon and sprinkle over top. Bake in a 350° oven for 45 minutes. Let cool.
Mix cream of chicken, cream of mushroom, milk, rice, broccoli and 1 cup of cheese in 9 x 13-inch pan. Bake at 350° for 35 minutes. Sprinkle remaining cheese on top; put back in oven long enough to melt cheese. Remove from oven; ready to serve.
Melt margarine and mix with sugar and 2 cups flour. Press into 9 x 13-inch pan and bake 15 to 20 minutes at 350°. While baking, prepare lemon layer. Beat eggs until fluffy. Add sugar and mix well. Add 1/2 cup flour and lemon juice and mix until blended. Pour over cookie layer and return to oven for 25 minutes or until set. Cool and cut into squares.
Mix cream cheese and dressing mix. Add onions and mix again. Spread 3 tablespoons cream cheese mixture on each tortilla. Add 2 slices of ham on each. Roll tightly and cover with plastic wrap. Refrigerate until firm. Cut into 3/4-inch slices.
Chop cheeses and pepperoni. Toss together. Combine dry ingredients and toss with cheeses. Beat eggs. Combine with milk. Mix with dry ingredients until all dry ingredients are coated. Mixture will be very lumpy. Pour into greased 8 x 11-inch baking dish. Bake at 350° for 35 to 45 minutes.
Cut ribs into small pieces. Put ribs in a shallow baking dish. Start your oven at 325°. Mix all ingredients together and pour over ribs. Bake 2 hours, basting occasionally.
Preheat oven to 350°. Salt and pepper chicken. In a skillet, brown chicken in butter and oil; remove from skillet. Saut onion and garlic in remaining oil and butter. Add remaining ingredients; stir thoroughly. Add chicken and spoon sauce over chicken. Bake at 350° for 1 hour. Serve with long grain or wild rice.
Combine Rice-A-Roni with ground chuck and egg. Shape into small meatballs. Brown on all sides in a big skillet in a small amount of oil. Combine contents of beef seasoning packet with 2 1/2 cups hot water. Pour over meatballs. Cover and simmer 30 minutes.