HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover tightly with Saran Wrap and refrigerate. Just before serving, sprinkle with Parmesan cheese and toss. Serves 6.
Cook all ingredients, except vanilla, nuts and egg whites, to soft ball stage when dropped in water. Beat egg whites until stiff. Add boiled mixture; beat until glaze changes. Add vanilla and nuts; drop onto waxed paper.
Melt butter. Drain beans and mix beans, soup, garlic cheese and butter. Salt and pepper to taste. Cook 35 to 40 minutes in a 325° oven. Remove and add onions on top and cook for about 6 more minutes.
Mix together. Spread over fish fillet. Bake at 350° until fish is done.
Prepare corn muffin mix according to package directions. Pour into greased 13 x 9 x 2 baking pan. Saut onions in butter. Add corn, sour cream and cheese to onions. Spread mixture over corn bread batter. Bake at 350 degrees for 30 minutes. Let stand for 15 minutes before serving. Serve warm. Leftover ham or green chilies may be added to batter.
Stir soup to make a creamy consistency. Add milk, cheese, onion, uncooked macaroni and dried beef. Fold in eggs.
In a food processor or bowl, combine crumbs, sugar and cinnamon; pulse or cut in butter until mixture begins to clump together. Store in an airtight container in the refrigerator for up to 3 months. Yield: about 7 1/2 cups mix (4 pie crusts).
Brown chops in fat in heavy skillet. Remove chops and place in a greased 1 1/2-quart casserole. Wash rice and add. Saute onion and green pepper slowly for about 5 minutes in remaining fat in skillet. Add tomatoes, salt and pepper and simmer until sauce is thick. Pour over rice and chops and cook in moderate oven (350°) for 40 minutes or until meat is thoroughly cooked. Makes 4 servings.
Melt chocolate in a heavy saucepan over low heat. Stir in sugar and salt. Gradually add 3 cups milk, stirring constantly with a wire whisk. Cook over medium heat 5 minutes. Combine remaining milk and cornstarch; stir well. Add to saucepan. Cook 30 minutes or until mixture comes to a boil, stirring frequently. Cook 1 minute, stirring frequently. Remove from heat; stir in vanilla. Serve warm or chilled. Yield: 8 servings (about 167 calories per 1/2-cup).
Mix corn meal and soda with boiling water to spread stage. Add beans. Stir good. Bake in hot oven.
Beat applesauce, sugar and flour. Add other ingredients. Mix well. Bake in uncooked pie shell at 350° until set. Top with meringue.
Peel, slice and cook carrots; remove from heat and drain. Process in a food processor till smooth. Beat eggs and set aside. Mix carrots with remaining ingredients; slowly add beaten eggs. Mix until well blended. Pour into a 12 x 18 baking pan sprayed with Pam. Bake for 1 hour or until center is set at 350°. If using convection oven, reduce heat to between 300° and 325°. Check often so that it doesn't brown too quickly. Serves 30 good size servings.
Mix ingredients. Beat for 5 minutes at low speed. Bake at 350° for 30 minutes or until cake comes away from sides of pan. Cool. Ice with Blackberry Frosting.
Stir all ingredients together. Bake in a casserole dish for 45 minutes at 350°.
Chop onions and ham. Put to the side. Work cream cheese well. Add onions, ham and garlic salt. Mix real well. The block cheese will make a ball better. Mold the mixture into a ball and refrigerate. Serve as a snack or appetizer with crackers or chips.
Boil potato until tender; let cool until you can work it with your hands. Mix with butter and confectioners sugar until it forms a dough. Spread a cup of sugar and roll out; put peanut butter on top of dough and roll. When chilled, slice. Keep in refrigerator.
Mix cake mix, pudding, oil & beaten eggs. Add 2 Tbsp. poppy seed in the boiling water, then add to cake mix. Put into 2 greased bread pans. Bake at 325° for 50 minutes.
Debone broiled chicken and put in bottom of casserole dish. Cut corn tortillas into long strips and layer on top of chicken. Sprinkle onions on top of tortillas. Sprinkle grated cheese next. Mix in a separate bowl chicken broth, Ro-Tel tomatoes and cream of mushroom soup. Pour this mixture on top of casserole. Bake at 350° for 30 to 45 minutes.
Mix together all ingredients and beat well. Pour batter into prepared cake pans (2 layer pan or one 13 x 9-inch pan). Bake at 350° for 30 to 40 minutes. Remove from oven. Cool and ice.
Cream butter and sugar. Add eggs to butter-sugar mixture. Mix flour, plus baking powder, into butter mix alternately with the milk, beginning and ending with flour. Bake at 350° for 60 minutes. This is too hot in my oven; I use 325°.
Brown ground beef with onion, oregano and garlic salt. Add cooked spaghetti and spaghetti sauce. Place 1/2 of the mixture in a 9 x 13-inch pan. Sprinkle Mozzarella cheese and then cottage cheese. Place remaining meat mixture on cottage cheese. Sprinkle Parmesan cheese on top. Bake 30 minutes at 350°.
Brown hamburger and onion; drain fat. Stir in tomato sauce, salt and pepper. Simmer 15 to 20 minutes. Combine egg and 1 cup cheese. Spread over crust. Spoon hot meat over mixture. Sprinkle remaining cheese over top. Bake at 375° for 20 to 25 minutes.
Mix sugar and cocoa together into fine even mixture in microsafe cup. Add 3 tablespoons of the milk. Mix well. Heat in microwave for 30 seconds. Remove and stir well. Add remaining milk and stir well. Heat in microwave for 1 1/2 minutes. Remove and stir again. If not hot enough, return to microwave for a few more seconds. Add marshmallow if desired.
Score edges of ham slices; place in 2-quart (12 x 7-inch) baking dish. Combine apricot juice, brown sugar, cornstarch, vinegar and nutmeg in a small mixing bowl and pour over ham. Top with apricots and dot with butter. Microwave on Roast for 20 to 25 minutes or until ham is hot and sauce thickened. Let stand for five minutes before serving.
Brown beef, bell pepper, garlic, onion and celery. Add rest of ingredients. Steam slowly 10 minutes. Put in casserole, bake 40 to 50 minutes at 300°.
Combine pineapple, brown sugar, coconut and 2 tablespoons butter or margarine. Spread over bottom of pastry shell. Cover edge of shell with foil. Bake at 425° for 15 minutes, removing foil after first 5 minutes. Meanwhile in saucepan, combine pudding mix with 1/2 cup sugar. Stir in water and egg yolks. Cook and stir until bubbly. Remove from heat. Stir in lemon juice and remaining butter. Cover with clear plastic wrap; cool, stirring occasionally. Beat egg whites on high speed to soft peaks. Gradually beat in remaining sugar to stiff peaks. Fold white into cooled filing. Pile in shell. Chill at least 4 hours. Garnish with toasted coconut, if desired.
Mix cream cheese and sugar in a large bowl. Beat with mixer on medium speed until smooth. Gently stir in Cool Whip. Spoon into crust. Refrigerate 3 hrs. or until set. Top with whatever you like.
In 2-quart saucepan, put raw potatoes and onions in water. Cover and cook for 15 to 20 minutes, or until potatoes are tender. Slightly mash potatoes with a fork to thicken the soup. Add milk, butter, salt, pepper and Worcestershire sauce. Heat but do not boil.
Put popped corn in a large bowl. Next, mix sugar, water, light corn syrup, salt and butter in a small cooking pot. This should be cooked slowly over a low heat. You will need to test it occasionally. This can be done by dropping a small bit of the mixture into cold water. If mixture is ready, it will form a hard ball when it is dropped into the cold water.
Saute onion and green pepper in oil. Add ground beef; stir until brown. Add tomato sauce and water; stir well. Add salt, pepper, garlic, parsley flakes and noodles. Cook for about 12 minutes, or until water is absorbed and noodles are tender. Add peas; cook 5 more minutes. Pour into casserole and serve. If desired, casserole may be topped with mounds of mashed potatoes and browned in oven or under broiler.
Place bread cubes in bottom of greased 9 x 13-inch pan. Place cheese and bacon on top. Mix eggs, milk, parsley and seasoning; pour over bread, etc. Melt oleo and drizzle over top. Let stand in refrigerator overnight. Bake at 325° for 1 hour. Serves 10 to 12.
To long cake pan, pour in pineapple, then cherry pie filling. Sprinkle cake mix on top. Pour margarine over cake mix. Add pecans on top. Bake 1 hour at 350°.
In bread machine pan, place first four ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select "white bread" setting. Bake according to bread machine directions.
Sift flour into bowl. Add dissolved yeast in warm milk. Mix one egg, sugar and a pinch of salt. Cover; let stand in warm place to rise. Mix in pared and diced apples. Allow to rise until double in bulk. Drop batter by spoonfuls on a hot griddle or pan and fry both sides to a nice brown. When serving, spread with jam or honey.
Layer a 9 x 11-inch baking dish with peeled, sliced potatoes and onions, thinly sliced, alternating layers. Cover with soup and milk mixture. Add salt and pepper to taste. Place pork chops on top of mixture. Cover with aluminum foil and bake at 425° for 45 to 60 minutes.
Mix sugar, egg yolks, lemon juice, rind and salt in saucepan. Cook over medium heat until sugar melts and mixture slightly thickens. Cool. Fold in whip cream and egg whites. Line pan with most of crumbs. Pour in mixture and sprinkle remaining crumbs on top. Freeze at coldest temperature.
Marinate beef in soy, sherry and cornstarch at least 30 minutes. Wash, drain and dry lettuce leaves large enough to wrap ingredients in. Prepare vegetables for stir frying and mix with spices. Fry in hot oil and drain. Fry beef in hot oil and drain. Mix with vegetables. Cook rice sticks in 1-inch hot oil; use 2 1/2 cups rice sticks at a time. As soon as they puff, turn, remove and drain (they will cook fast). On each lettuce leaf, put a nest of rice sticks, meat and vegetables, soy or hot sauce, if desired, then wrap and eat. Have lots of napkins.
Mix dry ingredients together. Make well in center of bowl. Pour oil and buttermilk in well. Do not mix. Dissolve yeast in warm water (extra good). Pour in well. Stir in circular motion, then knead with fingers for about 1 minute. Place in plastic bag in refrigerator. Pinch off as needed. Do not let rise. Roll each piece in a ball and make into biscuits. Place in an ungreased pan and bake at 400° until golden brown.
In large skillet, saute onions and butter until yellow. Add 1 1/2 cups water, bouillon cube and rice. Cook 20 minutes on low heat or until rice is cooked. Remove from heat and add coconut and nuts. This is great as a side dish or can be used as a stuffing for chicken.
In a Dutch oven, brown meat in 2 tablespoons of oil. Add water, potatoes, carrots, green peppers, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash the pumpkin, remove the top and set aside. Discard seeds and loose fibers from inside. Place pumpkin in a shallow, sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush the outside of the pumpkin with the remaining 1 tablespoon of oil. Bake at 325° for 2 hours or just until the pumpkin is tender. Do not overbake. Serve stew from the pumpkin, scooping out a little pumpkin with each serving. Makes 8-10 servings.
Heat oven to 350°. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle combined crushed corn flakes and margarine over all. Bake 45 to 55 minutes. Makes 6 servings.
Combine all ingredients. Chill before serving. Taste great for all boiled seafood!
Boil cabbage soft enough to roll. Mix ground beef, pork sausage and onion soup mix. Roll meat mixture into cabbage leaves.
Soak bread crumbs in cream and milk. Mix in meat thoroughly. Stir in remaining ingredients.
Steam clams. Remove clams from shell, then put in 1/2 of shell loose. Brown bacon; drain and crumble when cool. Chop pimento, onion and green pepper. Add bacon to this. Put 1 drop of lemon juice and 1 drop of Tabasco sauce on each clam. Top each clam with bacon/vegetable mixture. Bake 20 minutes at 350°. Serve with lemon wedges.
Cream buttter with sugar. Beat in egg yolks, one at a time. Sift together flour, salt, baking powder, cinnamon, cloves, allspice and nutmeg. Blend dry ingredients into creamed mixture alternately with milk. Beat egg whites until stiff and fold in. Fold in chopped blanched almonds, figs and raisins. Turn into 10-inch tube pan that has been greased and dusted with flour. Bake at 325° for 1 hour and 10 minutes until golden brown and cake tester comes out clean. Cool 10 to 15 minutes. Remove from pan and cool completely. Serve drizzled with Burnt Sugar Syrup and decorated with almonds.
Grease a 9 x 13-inch pan. Place tortilla shells on bottom of pan until covered. Brown ground beef. Add taco seasoning and prepare as package directs. Add refried beans; spread over shells. Spread with sour cream (optional). Sprinkle with lettuce, tomatoes, cheese and onions. Top with another layer of shells. Mix gravy and enchilada sauce and pour over casserole. Bake at 350° for 30 to 45 minutes. Let set 15 minutes before serving.
Preheat oven to 350°. Cream the brown sugar with the shortening with an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes. Grease and flour a 13 by 9 by 2 inch cake pan. Pour the batter into the prepared pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling.
Pat hash browns into greased 9 x 13-inch pan. Bake 10 minutes. Brown sausage and onion and put over hash browns. Beat eggs, milk, salt, nutmeg, parsley and pour over. Sprinkle shredded cheese on top. Bake at 350° for 30 minutes.
Melt the cheese in a double boiler. Place pimentos and sour cream in a bowl. As soon as the cheese has melted, mix the cheese with the pimentos and sour cream. Dip can be served warm or cold.
In a bowl, mix together cream cheese, marshmallow cream and cinnamon. Blend until creamed. Dip sliced apples into mixture and enjoy!
Wash and dry apples. Do not peel. Cut each apple into eight wedges. Arrange wedges in a circle in 10-inch pie plate. Sprinkle with nutmeg, sugar and walnuts. Drizzle with butter. Bake, uncovered, in preheated 350° oven until tender and crisp and apples hold their shape, about 20 minutes. Serve hot topped with ice cream.
Brown beef and drain. Put in crock-pot. Combine all the other ingredients and pour into crock-pot. Cook on low for 10 hours.
Mix all ingredients except mayonnaise real well. Stir in mayonnaise and chill.
Mix all ingredients together and place in greased baking dish. Cover with crushed corn flakes or cracker crumbs and dot with small pieces of margarine. Bake at 350°.
Combine eggs, cayenne and seasoning salt in shallow pan. Place flour in another shallow pan. Combine bread crumbs and coconut in third pan. Dredge shrimp in flour, shaking off excess. Holding shrimp by tail, dip into eggs. Roll shrimp in bread crumb mixture, coating thoroughly.
Brown beef and drain. Add oil, garlic, onions, green pepper and other spices except chili powder. Add these ingredients to a large pot after steaming in a skillet. Add crushed tomatoes, tomato paste and chili powder. Stir in beans, cloves and bay leaves (drain kidney bean juice). Cook at least 1 hour; the longer it cooks, the better it is.
Combine sugar, butter, Milnot and marshmallow cream in heavy saucepan. Heat slowly to boiling. Stir frequently when mixture boils (so boiling cannot be stopped by stirring). Time 4 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Pour into buttered 9 x 9-inch pan. Cool. Makes 3 pounds.
Peel and devein shrimp. Cook onions and garlic in butter in large skillet over medium heat, stirring constantly, 4 minutes. Add lemon juice and the next 4 ingredients. Bring to a boil. Add shrimp and cook, stirring constantly, 3 to 5 minutes or until shrimp turns pink. Serve over fettucini. Sprinkle with parsley. Yield: 4 to 6 servings.
Mix first 4 ingredients. Dip each piece of chicken in sauce. Place chicken, skin side down (you can also use skinless chicken), in 13 x 9 x 2-inch dish (sprayed with Pam). Bake, uncovered, in 350° oven for about 1 hour. Baste during cooking. Pour remaining sauce over chicken prior to baking.
Mix all ingredients together. Let set 30 minutes. Heat oven to 375°. Bake until crust browns. Turn oven to 300° and continue cooking until knife inserted in filling comes out clean.
Pour boiling water over dates and soak. When cool, beat well. Add sugar, egg and shortening to date mixture. Add flour, baking soda, baking powder and salt. Bake in loaf pan at 350° for 1 hour.
Cut cauliflower into bite-size pieces and mix with broccoli and onion. Mix vinegar, sugar, oil and mayonnaise. Pour over cauliflower and broccoli and let stand overnight.
Drain fruit to make 2 cups juice. Cook juices in pudding. Cool. Mix with fruit. Slice bananas and mix with fruit and pudding. Chill.
Mix drained tuna, dressing, mustard, vegetables, pimento, seasonings and 1/2 cup of the bread crumbs. Shape mixture into 15 (2-inch) balls. Roll in remaining 3/4 cup bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium-high heat. Add tuna patties. Cook 5 minutes on each side or until golden brown, adding additional oil, as needed. Remove from skillet; drain on paper towels. Makes 8 servings.
Boil chicken, bone and cut into small pieces. Add cream of chicken soup (undiluted), chicken broth and mixed vegetables (cooked as directed). Mix and place in baking dish.
Spread margarine on bread. Place in hot skillet. Put slice of cheese on each slice of bread, then the rest of ingredients. Once hot, remove from skillet. Makes one sandwich.
Cook pasta until tender. Mix all ingredients. Cover with dressing and Parmesan cheese. Let set 24 hours in refrigerator.
Melt half of butter in 2 quart casserole dish. Mix all remaining ingredients together except butter. Pour into casserole dish. Slice remaining butter in pats and place on top. Bake at 350° for about 1 1/2 hours.
Beat together until creamy the eggs, Crisco, sugar, and flavoring. Alternately add dry ingredients and milk. Continue beating until mixed well. Bake in greased and floured tube pan at 350° for 45 minutes.
Boil chicken breasts until tender and save broth. Debone and cut chicken into bite size pieces. Melt butter and toss with cracker crumbs. Layer half of cracker mixture into buttered 9 x 13-inch pan. Place all of the chicken on top. Mix sour cream, soup and broth well. Pour over chicken and top with remaining cracker crumbs. Bake 35 to 45 minutes, until brown on top, at 350°.
Brown beef; drain. Drain tomatoes (reserving liquid) and add tomatoes to browned meat. Pour rice on top, adding reserved tomato juice and enough water to make 2 1/2 cups. Add taco seasoning; stir and cover. Cook 25 to 30 minutes. Sprinkle cheese on top when ready.
Melt butter in pan. Add sour cream, Cheddar cheese and soup; mix in hash browns and bake in a 9 x 13-inch pan for an hour at 350°.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Shape into ball and roll in chopped pecans.
Place nuts in a single layer in a 10 x 6 x 1 3/4-inch baking dish. Microwave raw peanuts on High (100%) for 6 to 8 minutes. Drizzle with cooking oil and sprinkle with seasoned salt. Microwave for an additional 45 seconds to 1 minute on High (100%) or until golden brown.
Bring to a boil all ingredients except Parmesan cheese and cooked pasta. Simmer 10 minutes. Remove from heat and refrigerate overnight. Reheat. Add pasta and cheese.
Sift flour, sugar, cocoa, salt and baking soda into a 9 x 13-inch pan. Make 3 wells in the flour mixture. In one well, pour vinegar, the other vanilla and the third well, put oil. Then pour 2 cups cold water over this. Mix with portable mixer right in the pan. Be sure to scrape sides and bottom while mixing. Bake about 45 minutes at 350°.
Sift together flour, salt, baking soda, cinnamon and nutmeg. Beat egg whites until stiff but not dry. Beat egg yolks until light and fluffy. Mix together oil and sugar in large bowl of electric mixer. Add beaten egg yolks and hot water; mix until blended. Add pumpkin. Gradually fold in sifted dry ingredients; add nuts. Fold in beaten egg whites. Pour batter into a 9-inch tube which has been greased and floured. Bake in a 375° oven for 1 hour and 5 minutes or until done. Cool and ice with your favorite icing.
Peel and mash bananas. Cream butter; add sugar and cream. Add eggs one at a time, then bananas, then sifted flour with cooking soda. Add almond flavoring last. Mix thoroughly but do not overbeat. Bake in greased loaf pan at 350° for 1 hour. Stores well.
Preheat oven to 350°. Mix all ingredients together. Pour into lightly greased tube pan. Bake for 1 hour and 15 minutes.
Butter 9 x 13-inch pan. Mix rice, soups, milk, mushrooms and melted butter. Pour mixture into greased dish. Place chicken pieces on top. Sprinkle dry soup mix over all. Ccover tightly with foil. Bake for 2 1/2 hours at 320° to 325°.
In a Dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain fat. In a colander, drain one can of the pork and beans, kidney beans, read beans and lima beans. Place in the Dutch oven all the beans, the bacon, the barbecue sauce, brown sugar, vinegar, liquid smoke, salt and pepper. Cover and bake in 350° oven about 1 hour or until thoroughly heated. Serves 24.
Mix dry ingredients together. In another bowl, mix together other ingredients. Add to dry mixture; stir carefully. Pour batter in 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool for 10 minutes in pans. Turn out onto cooling racks. Makes 2 large or 4 small loaves.
Combine all ingredients in a soup bowl (of ample capacity), allowing your creativity to have full reign. Microwave on High for approximately 40 seconds. This warms fruit and turns ice cream to soft serve.
Cook spaghetti (al dente); whisk milk and egg and add to hot pasta. Spread in greased (Pam) 9 x 13-inch baking dish. Cook meat (while spaghetti is cooking) with onion and green pepper; add spices, cook 2 minutes. Spread on pasta. Top with shredded cheeses. Bake in lower 1/3 of oven 10 minutes at 350°. Let stand 5 minutes before cutting.
Measure flour, soda, baking powder and salt into sifter. Cream shortening and peanut butter with brown and granulated sugars until fluffy in a large bowl; beat in egg. Sift in flour mixture, adding alternately with orange juice and blending well to make a stiff dough. Chill until firm enough to handle. Roll dough, a teaspoonful at a time into balls; place 3 inches apart on ungreased cookie sheets; flatten, crisscross fashion with a fork. Bake in 375° oven for 12 minutes or until golden. Remove from cookie sheets. Cool completely on wire racks. (I like to use extra crunchy peanut butter in them.)
In hot bacon fat in 6-quart ovenproof Dutch oven, brown meat, turning with 2 wooden spoons until well browned on all sides, about 20 minutes. Preheat oven to 350°. Put roast to one side of pan; add onion, carrot, garlic, bay leaf; saute 5 minutes. Add water to beef broth to make 1 1/2 cups; pour over meat, along with tomato sauce. Add salt and pepper. Bake, covered, 1 1/2 hours or until meat is almost fork-tender; add boiling onions. Bake 20 minutes longer. Remove roast and onions to warm platter. Strain pan liquids. In small bowl, combine flour and 1/2 cup water, stirring until smooth. Return strained liquid to Dutch oven; stir in flour mixture. Bring to boil, stirring until slightly thickened. Pour sauce over meat.
Place all ingredients on aluminum foil. Seal well. Bake for 1 hour at 400°. Each dinner should be individually wrapped if making more than one.
Mix all ingredients and pour into pie shell. Bake in a 350° oven for 45 minutes.
Mix first 3 ingredients well. Add milk and corn; mix well again. Pour in a greased casserole dish. Pour melted butter over mix. Bake at 325° for 1 hour.