HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using casserole dish, place a layer of sliced potatoes on bottom. Sprinkle a layer of Cheddar cheese. Sprinkle a few green peppers and sliced onions. On top of this place pepperoni slices. Add salt and pepper to taste. Sprinkle with Italian seasoning. Place another layer of potatoes over this. Sprinkle on Mozzarella cheese. Repeat steps until casserole dish is full. Place two or three bacon slices over top. Add milk. Bake at 350° for about 1 hour. Increase amount of milk if using a large casserole dish.
Cook spinach according to directions. Remove liquid and squeeze. Combine rest of ingredients. Mix well. Let stand 15 minutes (will be soft). Form into balls. Bake 25 to 30 minutes at 325°. Put on greased cookie sheet. Bake until light brown.
Mix first 3 ingredients and let come to a boil. Add remaining ingredients. Pour into baked pie shell. Top with meringue. Bake at 400° until meringue is golden and filling is set.
Mix cream cheese, sugar, milk and vanilla. Fold in Cool Whip. Serve with fresh fruit.
Place pieces of chicken in greased casserole. Mix soup with broth and spread over chicken. Melt margarine in milk, then add flour and baking soda. Pour over casserole. Bake at 350° for 1 hour.
Preheat oven to 400°. Blend margarine, Crisco, eggs and sugar. add flour. Roll into 1-inch balls. Roll in sugar and cinnamon. Bake for 8 to 10 minutes.
Scramble eggs in pan and set aside. Cut bacon into pieces and fry in large pan. Add green pepper and onion and saute together. Gradually add rice, crumbling into pan and mixing with bacon, pepper and onion. Add eggs and mix well. Sprinkle with soy sauce to flavor. Other meats may be used.
Combine first 7 ingredients in a bowl. Combine next 6 ingredients in a saucepan and cook over medium heat until the sugar is dissolved. Pour mixture over the vegetables and chill before serving. Can be doubled for a large crowd. Serves 6 to 8.
Cook first 4 ingredients in oil until tender. Combine cooked vegetable, cornbread crumbs, and next 6 ingredients in bowl. Mix thoroughly. Spoon in 13 x 9 x 2 greased casserole dish. Bake 325° 1 hr. 10 min.
Put peanut butter and bits in top of double boiler. Stir together. When melted, add noodles. Drop by teaspoon on waxed paper. Top with piece of cherry.
Dissolve yeast in a large bowl with warm water. Add buttermilk, sour cream, 2 1/2 cups flour, sugar, shortening, baking powder and salt. Blend 30 seconds on low speed. Beat 2 minutes on medium speed. Stir in remaining flour. Knead 5 minutes on lightly floured board.
Mix cornmeal with pepper in a bowl. Dip veal in buttermilk and dust lightly with cornmeal mixture on both sides. Shake off excess. Melt oil and 1 tablespoon margarine in a nonstick skillet over low heat. Raise heat to medium and saute veal in 2 batches for about 2 minutes on each side, or until lightly golden. Do not overcook. (Add a bit more oil, if necessary for the second batch.) Remove veal to a hot serving platter. Pour off any fat or particles in skillet. Melt remaining teaspoon of margarine. Add lemon juice, 1 tablespoon parsley and lemon slices. Cook over medium heat in a skillet for a minute, swirling skillet once or twice.
Mix the first 6 ingredients together, creaming the butter and sugar first, then add the other 4 ingredients; mix well. Combine flour and yeast together, then add to the first mixture. You may have to add more flour a small amount at a time. Let rise in bowl to double. Punch down and make into rolls. Let rise again until double. Cook at 400° for 10 to 12 minutes.
Melt butter on low and saute onions. Add flour and milk and mix together and cool until slightly thick. Butter baking dish and put a layer of potatoes on the bottom. Add white sauce, salt and pepper to taste. Add grated cheese. Layer until dish is filled; top with grated cheese. Bake at 350° for one hour and thirty minutes.
Cut 3 tablespoons of butter into bits and mix with 1 1/2 cups of sugar. Combine with rhubarb. Put in casserole or an 8 x 8-inch pan. Sift together flour, baking powder, salt, nutmeg and sugar. Cut or rub in 1/4 cup butter or margarine until mixture is as fine as cornmeal. Combine beaten egg and milk and add to dry ingredients. Stir only until flour is well moistened. Spread over rhubarb mixture and bake in moderate oven (350°) for 40 to 45 minutes. Serve warm. If baked in pan, serve portions with rhubarb side up. If baked in casserole, serve with spoon, spooning rhubarb sauce over serving.
Preheat oven to 325°. Grease and flour loaf pan. Sift together flour, salt and soda in large mixing bowl. Add sugar, eggs, oil and buttermilk. Stir to blend. Do not beat. Fold in mashed bananas and nuts. Bake in loaf pan for 1 hour and 25 minutes or until center is done. Insert table knife to test center. Let cool at least 30 minutes before slicing.
Blend all ingredients (except the eggs and the 1 cup oil) in blender. Now add the eggs and the additional cup of oil and blend well again. Keep refrigerated.
Combine all ingredients in 1 1/2-quart glass casserole. Cover with glass lid. Microwave for 6 minutes on High. Stir and continue cooking for 6 to 8 minutes on High, or until tender. Let stand, covered, 2 minutes before servings. Makes about 4 servings.
In a heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt. Stir in sweetened milk and eggs; mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat; stir in pumpkin and mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Put in a large bowl and mix all together. Then pour in popsicle containers and freeze.
Mix together oil, Jell-O, strawberries, eggs and cake mix. Bake at 250°. Frost with filling made from margarine, strawberries and powdered sugar.
Mix and make into golf ball size balls. Flour baking board and roll out balls. Put in apricots cooked with a little sugar or mincemeat. Fold. Bake at 350° for 15 minutes. Roll in powdered sugar.
Put cucumbers and onions in a dish. Sprinkle salt over them and cover with ice cubes and place in the refrigerator. Mix sugar, vinegar and celery seed. This can be heated to melt sugar, but be sure it is cold when poured over drained cucumbers which has been put in plastic containers. Put lid on and put in freezer. These are very good, and you can use large cucumbers for this.
Mix biscuit mix and flour thoroughly. Add buttermilk and stir until all the dry ingredients are mixed. Grease a 6-cup muffin tin. Fill muffin cup 2/3 full. Bake at 450° for 10 minutes. Turn oven to broil and brown the tops.
Mix all ingredients together and drop by rounded teaspoonful onto cookie sheet. Bake at 350° for 8 to 10 minutes. (You can also add 1 1/2 cups of raisins and/or 1 cup chopped nuts.)
Cut round steak in cubed pieces or in strips. Can spray skillet with cooking spray or add a little oil to skillet and brown meat. Cut up onions and bell peppers and add to meat. Add your seasonings, garlic, salt and pepper. Let simmer for 20 or 30 minutes. Drain oil. Add can of Ro-Tel and 2 cans of tomatoes. Let all that cook or simmer for 1 hour or less. Drain Ro-Tel and tomatoes, if desired. Serve over rice.
Combine crabmeat, 1/2 cup cracker crumbs and remaining ingredients; mix well. Fill aluminum or natural crab shells with crabmeat mixture; top with butter and remaining cracker crumbs. Bake in a 350° oven until golden brown. Yield: 4 servings.
Cook bacon; crumble. Saute onion, green pepper, mushrooms, garlic and oregano. Beat 1 egg in cream over low heat. Mix all ingredients. Toss in 1 1/3 cups of Parmesan or Romano cheese. Serve over linguine or spaghetti.
Take toasted muffin and put 2 tablespoons pizza sauce on it. Add Mozzarella cheese (2 to 4 ounces). Next, add toppings. Place in preheated oven at 400° for 20 minutes or under broiler 4 minutes. Let cool slightly and enjoy.
Preheat oven to 325°. Combine in a large bowl the sugar, cinnamon, salt, molasses and eggs. Stir until smooth.
Preheat oven to 300°. In a bowl, combine oatmeal, nuts, seeds, milk and wheat germ; mix well. In another bowl, combine brown sugar, cinnamon and oil; stir until smooth. Stir into dry ingredients and spread mixture into a 9 x 13-inch pan.
Line baking dish with corn chips. Put meat over chips. Add tomato sauce and beans. Sprinkle top with cheese. Top with remaining chips. Bake at 375° for 25 minutes.
Heat oven to 350°. Grease baking sheet with butter flavored Crisco. Combine oats, carrots, brown sugar and raisins in a large bowl. Combine flour, baking powder, salt, cinnamon and cloves. Stir into oat mixture with a spoon. Combine eggs, butter flavor Crisco and milk. Stir into carrot mixture. Stir in coconut and nuts.
Flatten biscuits. Place chocolate kiss in center of each piece of dough, print side up. Bring edges up around kiss and seal firmly. In a small mixing bowl, combine sugar and cinnamon. Dip each ball in melted margarine, then in sugar and cinnamon mixture. Arrange balls in 2 layers in Bundt pan. Bake at 375° about 20 minutes. Cool 1 minute on wire rack, then turn onto serving plate.
In medium bowl, mix flour, salt, garlic powder and pepper. In small bowl, mix beer, egg yolks and salad oil. Add to dry ingredients and stir just until combined (batter will be lumpy). Cover with plastic wrap; set aside for 45 minutes. Cut zucchini into 2 1/2 x 1/4-inch julienne strips; set aside. Beat egg whites until stiff. Fold into batter and dip zucchini in to coat. In large saucepan or deep fat fryer, heat 1-inch oil to 375° on deep fat thermometer. Add zucchini a few at a time to hot oil. Fry, turning until golden brown. Remove with slotted spoon. Drain on paper towel.
Remove all cartilage from crab meat. In medium size pan, melt margarine or butter; mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan melt margarine or butter until lightly browned. Add crab meat and toss lightly. Combine with sauce mixture. Put in individual shells or ramekins or greased 1-quart casserole. Sprinkle paprika over top. Bake at 450° until hot and bubbly and lightly browned on top, 10 to 15 minutes. Makes 4 servings.
Beat eggs. Add oil, sugar, vanilla and zucchini. Add flour, salt, soda, baking powder and cinnamon. Stir in nut meats. Add either raisins or chocolate chips. Bake at 350° for 1 1/2 hours. Test at 1 hour. Makes 2 loaves.
Beat cheese until fluffy; gradually add milk, lemon juice and vanilla while continuing to beat. Pour into crust; chill 2 or 3 hours before topping with 1 can prepared cherry pie filling or cherry glaze.
Mix butter, boiling water and flour. Add eggs one at a time, beating well after each one. Bake at 425° for 10 minutes. Finish at 375° for 25 minutes. Fill with whipped whipping cream. Makes 18 puffs.
Mix lemon and lime jello with water. Add juice and cool until slightly thickened. Add remaining ingredients. Mix together and chill until set.
Dissolve raspberry gelatin in 1 cup of boiling water. Stir in pie filling. Pour into a 9 x 9-inch baking dish. Chill.
Cream margarine. Mix with flour, salt and 2 tablespoons sugar until like meal. Press into baking dish. Put peach halves (fresh or canned) on top of flour mixture and sprinkle with remaining sugar mixed with 1 teaspoon cinnamon. Pour over peaches. Bake 15 minutes at 400°. Remove from oven and pour 1 cup milk or cream mixed with 2 beaten egg yolks. Bake 30 minutes at 400°.
Heat oven to 350°. Lightly oil a 12-inch square baking dish with cover. In a large bowl, combine the beef, veal and pork. Mix thoroughly. Add the remaining ingredients to the meat mixture, except the hard-boiled egg. Completely cover the egg with the meat mixture. Bake for 1 1/4 hours with the cover on. Remove the cover. Pour the ketchup over the meat loaf and bake, uncovered, for an additional 15 minutes or until done. Let the loaf sit for 10 minutes before slicing. Makes 8 servings.
Cook sugar, milk, butter, molasses and salt until it forms a soft ball in cold water. Remove from heat. Add peanut butter and marshmallow cream and vanilla. Beat until creamy. Pour on buttered pan. Let set until firm before cutting into squares.
Toss together the green onions, green pepper and ham. Roll tortillas with ham mixture and 3 teaspoons cheese. Arrange, seam side down, in a 12 x 7 1/2-inch dish. Beat together eggs, salt, cream, garlic and flour. Pour over tortillas. Cover and chill overnight. Bake, uncovered, for 45 minutes, or until liquid is set. Add additional cheese to top the last 10 minutes of baking. Serve with picante sauce or fresh salsa.
In skillet, blend cornstarch with 3/4 cup cold water or blend flour mixture into 3/4 cup cold water. Add sugar, vinegar and black pepper. Cook and stir until thick and bubbly. Add pineapple, green pepper and soya sauce. Heat 1 or 2 minutes more. This makes 1 1/2 cups sauce, which is sufficient for 4 to 6 servings. Serve with cooked shrimp, cut-up cooked chicken, or pork. Stir meat into the sauce until heated through.
Mix ingredients together in order. Bake for 15 minutes at 450°, then at 350° for 30 minutes. Makes 2 pies.
Brown ground beef and drain. Add sugar, salt, garlic and pasta sauce. Mix and set aside.
Brown meat, onion, salt and pepper in 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350° for 15 to 20 minutes or until mixture is bubbly.
Mix ingredients. Chill, roll and cut with a biscuit cutter. Bake at 350° about 10 minutes.
Render salt pork in heavy pan; add chicken to salt pork. Add salt and pepper; cover with water and bring to boil. Cook very slow for 3 hours. The last 20 minutes, bring to rolling boil and add potatoes and dumplings. Remove entire mixture from pan; thicken stock with flour and pour over all.
Cream shortening and sugar until light and fluffy. Add eggs and molasses. Mix well. Sift together flour, baking soda, ginger, cinnamon and salt. Add water. Drop by heaping teaspoons on ungreased baking sheet and bake in 375° oven for 8 to 10 minutes.
Beat horseradish, mayonnaise, Worcestershire, seasoned salt, pepper and cream cheese together until creamy and of spreading consistency. Place one ham slice on a piece of waxed paper. With a spatula, spread some of the creamed mixture over it. Place another slice of ham on top of creamed mixture and spread with more of the cheese. Repeat this process, ending with a ham slice on top so that the ham and the spread form alternate layers in a multi-decker "sandwich." Wrap all securely in waxed paper and place in freezer or refrigerator for 2 hours or more.
Add oil and meal to eggs. Stir in corn, then sour cream. Mix well. Grease skillet on the bottom and sides. Put in 400° oven until brown on top. Cut in wedges from the skillet. Serves 8.
Cook the noodles; drain. Add the tuna. Add the soup. Can add the peas. Mix all together. Bake at 350° until it's all good and hot, about 30 minutes.
In a heavy pan, melt butter over low heat on top of stove. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans of Eagle Brand milk. Mix flour thoroughly with remaining Eagle Brand milk, then add to corn syrup-sugar mixture. Boil until mixture darkens and forms a medium-hard ball (240°). Stir constantly or mixture will stick and burn. Add vanilla and pour into buttered 2 x 13 x 2-inch pan. Chill. Cut into 1-inch pieces and wrap in wax paper. Great for Christmas giving.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into greased 9 x 13-inch pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with condensed milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool.
Slowly add sugar to Crisco, cream until light. Add salt and vanilla. Combine 1/3 cup water and cocoa; beat into creamed mixture. Add flour to mixture gradually, alternating with 1 cup water. Beat egg whites to soft peaks, slowly add 3/4 cup sugar until stiff peaks form. Fold meringue into batter. Combine baking soda and 1/3 cup cold water and stir well to dissolve soda. Stir into batter, mix thoroughly. Bake in 9 x 13-inch greased and floured cake pan. Bake in 350° oven for 35 to 40 minutes. When cool, frost with Brown Sugar Frosting.
Grease a baking dish and put chicken in it, then layer cheese on top with mushrooms. Add diluted cream of chicken soup on top of cheese. Sprinkle with croutons on top. Bake at 350° for 30 to 40 minutes.
Marinate at least 2 hours in refrigerator. Barbecue or bake on rack.
Mix marinade ingredients in a large bowl or heavy plastic bag. Add 1 1/2 pounds boneless, skinless chicken breasts. Cut into pieces. Marinate in refrigerator for at least 6 hours or overnight, turning several times. Drain chicken. Thread chicken on skewers. If desired, thread mushrooms, parboiled onion chunks, peppers, cherry tomatoes or other vegetables of your choice onto the skewers as well. Place the skewers directly on the grill, 4 to 6-inches above hot coals. Cook 8 to 10 minutes, turning skewers twice, until done. Best served with a rice pilaf or couscous.
Mix together in an ovenproof covered dish with a large spoon. Bake at 350° for 15 minutes or until warm through. Serve with crackers.
Heat oil and add vegetables that have been sliced. Cook 5 minutes, covered. Stir in wine; simmer 10 minutes, uncovered. Add butter and stir gently. Sprinkle cheese over vegetables and serve.
Fry bacon until crisp; lay on paper towel to drain fat and crumble. Cut up broccoli into bite size pieces. Add chopped onion and mix the Miracle Whip thoroughly, then add the cheese. Refrigerate for about 1 hour.
Cook chicken breasts until tender. Cut into chunks. Slightly cook broccoli. Butter casserole dish. Put broccoli in the bottom, then layer with chicken. Mix other ingredients and layer on top of chicken. Top with grated cheese, then add 1/4 stick butter and bread crumbs. Bake at 350° for about 1/2 hour.
Brown ground meat. Add all ingredients, except kidney beans. Simmer. Add beans 10 minutes before serving.
Crumble biscuits in pan. Mix all ingredients. Pour over biscuits. Stir together. Dot with butter and sprinkle with cinnamon. Bake at 350° for 20 minutes.
Chop cabbage into small pieces. Chop bacon into 1-inch pieces and fry until crisp. Drain off fat; reserve 1 tablespoon. Place reserved fat in saucepan. Add vegetables, seasonings and water. Cover and heat to a boil over medium heat. Reduce heat; simmer 15 minutes or until vegetables are tender. Stir flour into evaporated milk. Gradually add evaporated milk-flour mixture to vegetables. Stir constantly. Add butter. Cook until slightly thickened. Makes 5 1/2 cups.
Beat eggs; add sugar, margarine, flour, pineapple and bread, broken into pieces. Bake for 20 to 25 minutes at 350°. Serves 4.
Brown beef, add onions, mushrooms and salt. Cook until onions are done. Add sour cream and set aside. Bring water to boil with bouillon cubes. Add rice. Cover and let stand for 5 minutes.
Combine sugar and syrup in 3-quart saucepan. Cook over medium heat, stirring frequently, until mixture begins to bubble. Remove from heat; stir in peanut butter and mix well. Add Rice Krispies and stir until well blended. Press mixture in well-buttered 9 x 13-inch pan. Melt chocolate chips and butterscotch chips together, stirring until well blended over very low heat. Spread evenly over Rice Krispies.
Line English muffins on a broiler pan. Mix all ingredients together. Spread on English muffins and broil. Cut into quarters. Great appetizer!
Combine butter, Worcestershire sauce, garlic salt, onion salt, and Ranch dressing powder in a small microwave-safe bowl. Microwave uncovered for 30 seconds and stir. In a separate large microwave-safe bowl, combine cereals, pretzels, puffed rice, and nuts. Pour sauce over mix and stir thoroughly. Microwave (covered) on HIGH for five minutes, stirring after each minute. Cool until crispy and store in tupperware until ready to serve.
Mix Jell-O with 1 cup boiling water and stir until dissolved. Add to 1 gallon container the Jell-O (mixed with hot water), Kool-Aid (dry), lemonade (thawed) and sugar. Add water and stir until dissolved. Serve over ice garnished with fresh fruit, if you like.
Place the beef in soup kettle with 2 1/2 quarts of water. Add 1 tablespoon of salt, pepper, celery leaves and 1 chopped onion. Combine bay leaves, oregano and thyme. Tie in a cheesecloth bag and drop into kettle with meat. Cover and simmer for at least 3 hours. Remove celery leaves. Remove meat from bones; cut into bite size pieces and add to stock. Then add potatoes, carrots, green beans, cabbage, chopped onion and 1 tablespoon of salt. Simmer for 1 hour. Add 2 cups water, tomatoes, sugar, corn, lima beans and 1 1/2 tablespoons salt. Cook for 1 hour. Remove cheesecloth spice bag before serving. Yields 6 quarts.
Melt butter and add next 7 ingredients. Add a little water if dry. Score hot dogs lengthwise but not all the way through. Stuff hot dogs with bread mixture. Wrap with bacon. Broil 4 inches from heat until done. Serve with mustard. Serves 8.
Mix dry cake mix, egg, margarine and nuts until crumbly. Pat mixture into bottom of greased 13 x 9-inch pan. Beat together eggs, cream cheese, sugar, coconut. Spread mixture over top of crumb layer and bake at 350° for 30 to 35 minutes.
Boil rhubarb, sugar and pineapple for 10 minutes. Add Jell-O and boil for 2 more minutes. Remove from heat. Pour into containers and cool. Keep in refrigerator or freezer.
Brown meat slowly in shortening with chopped onion and green pepper until crumbly, but no hard. Combine remaining ingredients and add to the meat. Simmer 30 to 40 minutes.
Melt butter in cake pan. Sprinkle cake mix in butter. Layer cherries, pineapple and nuts. Bake 30 minutes at 350°.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/4-inch loaf pans well. In a large bowl with fork, mix the first 8 ingredients. In medium bowl with fork, beat eggs, squash and salad oil until blended. Stir into flour mixture just until flour is moistened. Pour batter into greased pans. Bake 1 hour or until toothpick in center comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove from pans and cool completely on racks.
Use enough broth to make mush. Add salt and pepper before cooking. Bake at 350° for 35 to 40 minutes.
Soak bread cubes in 1/2 cup beer. Mix together with hamburger, cheese, pepper and garlic. Form 32 meatballs. Place on a cookie sheet and bake at 350° for 15 minutes. Saute onion in oleo until tender. Add brown sugar, vinegar, beef stock and 1 cup beer; simmer 10 minutes to thicken (salt lightly if desired). Add meatballs and simmer for 20 minutes.
Flatten crescent rolls in a pizza pan. Bake at 350° until brown. Mix together all other ingredients and spread on crescent roll crust. Top with any fresh (chopped fine) vegetables of your choice. May also top with Mozzarella cheese.
Take crescent rolls and line bottom of pan. Seal edges of rolls. Mix cream cheese, mayo, Ranch dressing and horseradish. Spread on top of rolls. Sprinkle rest of ingredients on top. Bake at 375° for 14 to 19 minutes.
In large skillet, combine chicken, celery, onion, red pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce. Bring to a boil; reduce heat. Cover; simmer 10 minutes or until vegetables are tender. Stir in bean sprouts. In small bowl combine cornstarch and 1/4 cup water until smooth. Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened. Serve over chow mein noodles. Yields 4 servings.
Brown hamburger; drain off fat. Add water, macaroni, tomatoes and seasoning mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat and add 1/2 grated cheese.
Cook noodles and drain. Mix soup, milk and salt, then add cheese. Combine chicken and celery; add to all of the ingredients. Pour into a greased 2-quart casserole and bake at 350° for 30 to 45 minutes.