HumbleIntelligence/food-ner-1-Million huggingface dataset:
With a small melon ball cutter, scoop out the cherry tomato pulp. Sprinkle the shells with salt. Invert them on a rack and let them drain for 15 minutes. In a bowl, combine cottage cheese, crumbled Blue cheese, grated onion and salt and pepper to taste. Fill tomatoes with the mixture and sprinkle with chopped chives.
Cream sugar and margarine; add vanilla and dry ingredients. Drop by spoonfuls on ungreased cookie sheets. Bake at 350° for 15 to 20 minutes. Cool on paper towels. Sprinkle with powdered sugar if desired.
Stir milk and soup together. In a 1 1/2-quart casserole, layer potatoes, onion and soup. Dot with butter. Sprinkle with paprika. Cover and bake for 1 hour. Bake, uncovered, for 15 minutes more. This is easy and it never fails!
In a mortar and pestle, crush 2 or 3 cloves of peeled garlic. (The broad side of a knife hit against the clove makes it easier to peel.) Add a few drops of oil. Add 1 or 2 more cloves of garlic while continuing to crush the mixture in the mortar. Your finished consistency should by silky.
Cook ground beef until done. Add beans and simmer. Chop lettuce, tomatoes, avocado and onion. Mix. When ready to serve, add crumbled chips, cheese, meat and dressing.
In a bowl, beat egg, milk, and oil. Combine flour, sugar, baking powder, and salt. Stir into the egg mixture until smooth, batter will be thick. Peel, core, and cut apples into 1/2 inch rings. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip apple rings into batter. Fry a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon. Sprinkle over hot fritters. Serve warm.
Preheat oven to 325°. Cream margarine and shortening. Add sugar and egg yolks. Beat and add buttermilk, soda, flour, vanilla, nuts and coconut. Beat egg whites until stiff and fold in. Bake 30 to 35 minutes. Makes three 9-inch layers.
Brown hamburg. Add remaining ingredients. Save 1 cup cheese. Bake at 350°, covered, for 40 minutes. Uncover. Add the 1 cup of cheese on top. Bake 5 more minutes.
Mix the first 4 ingredients and press in a 9 x 13-inch pan.
Butter a 9 x 13-inch pan. Cover sides and bottom of pan with 13 biscuits rolled out. Mix all ingredients and pour into pan. Roll out the other 7 biscuits. Cut into strips and put on top of ingredients. Dot with butter. Bake at 350° until golden brown. Serves 8.
Mix first 4 ingredients and pour into casserole. Crush Ritz crackers and spread over top. Dot with butter. Bake at 375° for about 30 minutes or until bubbly and brown.
Mix and bring to a boil, stirring occasionally. Simmer 1 hour. Jar and seal.
Crush 24 to 26 cookies. Melt margarine and add to cookie crumbs. Pat into pie pan; save some for top of pie.
Cook in moderate oven until most of juice is absorbed, 2 to 3 hours.
Combine in microwave dish. Microwave on High for 5 minutes, stirring once after 2 minutes. Serve with chips.
Mix the ingredients together and serve with orange slices, apple slices, strawberries, bananas, melons, etc.
Melt margarine and chocolate morsels in double boiler. Meanwhile, beat eggs and sugar. Add vanilla. Add melted mixture to this. Add coconut and pecans. Pour into two deep-dish unbaked pie shells (Deep Dish). Bake for 30 or 40 minutes at 325° or until done.
Mix hash browns, soup, cheese, onion, sour cream, salt, pepper and 1/2 cup melted butter. Top with crackers and 1/4 cup melted butter. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine first two ingredients; mix until crumbly. Reserve 2/3 cup of the mixture for the topping. Add brown sugar and cinnamon to the reserved topping mix. Mix the reserved topping well and set aside. Press the remaining mixture into an ungreased 13 x 9-inch pan. Arrange the apple slices over the base.
Mix all the ingredients and bake in a large casserole dish at 350° for 30 minutes. May add chopped chicken, if desired.
Mix Bisquick, water, and beans; spread in greased 9x13 pan. Sprinkle fried hamburger on top. Spread salsa and shredded cheese on top. Bake at 350°F for 30 min. Top with sour cream, lettuce, and tomatoes just before serving. Delicious!
In large glass bowl, combine ham, red pepper, onion and butter. Cover bowl with vented plastic wrap. In microwave, cook on High 6 minutes or until vegetables are tender. Stir in milk and corn. Cook, uncovered, on High 10 minutes or until hot. Reserve 1/4 cup cheese for garnish. In small bowl, combine remaining cheese, cornstarch, salt and ground red pepper. Stir cheese mixture into soup. Cook, uncovered, on High 2 minutes or until thickened. Stir in cilantro; spoon into individual serving bowls. Sprinkle reserved 1/4 cup cheese on top. Serve with crackers.
Mix mayonnaise, sugar and vinegar together. Let sit overnight in refrigerator. Pour dressing mix over the ingredients and let sit for 1 hour before serving. Mix well. This is a good dish.
Start with your meat. Fry until brown. Put in carrots, potatoes and broccoli until lightly softened, then add onions, peppers, mushrooms, tomatoes and all spices and meat stock. Simmer for 20 minutes. Pour over rice or noodles.
Combine cake mix, butter and 1 egg in mixer bowl; beat well. Press into greased and floured 9 x 13-inch baking dish. Combine remaining ingredients in mixer bowl; beat well. Spread over cake mix layer.
Sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown. Drain. Stir in tomato sauce, paste, water, basil, oregano, fennel, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Meanwhile cook noodles according to directions and drain.
Making Baking Powder: When I'm out of baking powder, I make my own. Sift together 2 tablespoons cream of tartar, 1 tablespoon cornstarch and 1 tablespoon baking soda.
Mix the flour, sugar and caraway seed together. Cut in the butter with a pastry blender or two knives until well blended. Roll out about 1/4-inch thick on floured surface. Cut into small squares. Transfer to greased cookie sheets. Bake at 325° for about 20 minutes. When cooled, spread with boiled icing and sprinkle with sugar.
Dissolve yeast in water. Sift dry ingredients. Cut in shortening. Add 1 cup buttermilk to this and yeast. Add other cup buttermilk. Knead. Refrigerate as long as you desire. Cut with biscuit cutter and dip in melted butter. Bake at 400° for 12 to 15 minutes.
Melt margarine in microwave. Mix all ingredients; pour milk in slowly. Pour and mix until you have a moist (but not wet) mixture. These biscuits are best in the mini muffin pans. Spray pans with Pam. Bake at 350° for about 15 minutes until tops are slightly brown.
Drain salmon, reserving small amount of liquid. Combine cracker crumbs and reserved liquid. Let stand 5 minutes. Stir in salmon, cornmeal and other ingredients. Shape into patties. Use small amount of oil in skillet and fry patties until browned.
Brown hamburger with chopped onions, salt and pepper. Combine rice, hamburger and 3 cans of tomato soup. Steam cabbage so layers "fall" apart. Put 2 Tbsp. or more (don't overfill) of mixture in a cabbage leaf. Roll cabbage leaf and layer closely in a large casserole dish or roasting pan. Top each layer with remaining cans of tomato soup. Cook slowly for 3-3 1/2 hours at 325-350°. Watch closely so that it does not boil over, and marinate as you go.
Combine all ingredients and heat thoroughly. Serve with tortillas or chips, lettuce, tomatoes, avocado, onion, cheese, ripe olives, salsa or sour cream. This is a crowd pleaser!
Bake potatoes at 400° for 35 to 45 minutes, or until very soft. Cut potatoes lengthwise and scoop out insides. Whip potatoes. Add sour cream, grated onion and shredded cheese. Refill potato skins. Sprinkle lightly with paprika. Bake at 375° until top is golden, for 10 minutes.
In heavy saucepan over low heat, melt morsels with Eagle Brand milk. Remove from heat. Stir in Amaretto and extract. Chill 2 hours. Shape into 3/4-inch balls and roll in nuts. Chill until firm. Store at room temperature in tightly covered container. (Flavor improves after 24 hours.)
Mix cornmeal, both peppers and salt. Coat catfish with flour. Dip into eggs, then coat with cornmeal mixture. Fry in 1/2-inch very hot oil about 6 minutes one each side.
Brown beef, onion, pepper and mushrooms. Add tomato paste and seasonings, then combine with string beans. Place in casserole. Cover with mashed potatoes and grated cheese to taste. Bake at 350° for 30 minutes. Yields 4 to 6 servings.
Brown meat and onions; add to beans. Add catsup, salt and pepper. Heat thoroughly and add cheese until melted. Serve with or on tortillas.
Cook chicken and remove from bones. Cut into bite-size pieces. Put in 13 x 9-inch baking dish. Cook broccoli in salted water; drain. Place on top of chicken. Melt butter in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thick. Add whipping cream; stir until smooth. Put over chicken and broccoli. Cover with bread crumbs. Bake at 350° for 25 minutes.
Mix together meat, crumbs, milk, eggs, salt and pepper. Baste often with vinegar, water, brown sugar and mustard mixture. Bake at 375° for 10 minutes, then at 350° for 1 1/2 hours.
Mix all ingredients together. Pour into a greased and floured Bundt pan. Cook at 275° for 2 1/2 hours.
*Note: Be sure to use 8 ounces of Coke, not a 12 ounce can of Coke.
Combine sugar, margarine and evaporated milk in heavy 1 1/2-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in peanut butter until melted. Add Marshmallow Creme and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature.
Mix first 4 ingredients together (mix like bread dough). Add last 3 ingredients. Form into balls. Let stand on wax paper until firm in refrigerator.
Cut up broccoli and cook in microwave for about 5 minutes or until tender. Melt margarine. Add rice, soup, Cheez Whiz and onion. Add cooked broccoli. Mix well. Bake in 350° oven for about 30 minutes.
Line 9-inch pie plate with pastry. Cook corn syrup and sugar until mixture thickens. Beat eggs well, add hot syrup slowly while continuing to beat. Add the melted butter, vanilla and nuts. Pour into pie shell and bake at 450° for 15 minutes and then lower oven to 350° and continue baking for 35 minutes. Cool and serve with or without whipped topping.
Sift together flour, salt, soda, cinnamon and sugar. Mixing well, combine eggs, oil, strawberries and pecans. Make a well in middle of dry ingredients. Add liquid mixture, stirring just enough to moisten dry mixture. Fill one 6 x 6 x 2-inch foil pan or two 9 x 5 x 3-inch pans. Bake at 350° for 40 minutes (for large pan, 60 minutes).
Put grated coconut in each peach half; turn upside down in pie crust. Beat egg yolks and mix with instant pudding. Sprinkle coconut over peaches, then put pudding over all. Beat egg whites with sugar. Put over pie. Bake pie under broiler until brown.
Butter a 9 x 13-inch pan. Butter top of bread and layer bread, cheese and meat. Repeat. Mix eggs, milk, salt and mustard. Pour over bread mixture and refrigerate. Prepare the night before serving. Bake at 350° for 1 hour.
Cook pasta as direct on package. Rinse with cold water to cool. Add olives, pimentos, carrot, broccoli and onion. Stir. Follow directions on dressing using olive oil and vinegar. Add to pasta and stir. Garnish with pepperoni on top.
In medium skillet over medium-high heat, melt margarine. Add Prosciutto, scallions and garlic. Cook 3 minutes, stirring frequently. Add carrots, zucchini, peas and broth; bring to a boil. Lower heat to medium; simmer 5 minutes. Place fettuccine in large serving bowl. Spoon vegetable mixture over fettuccine. Add tomato, Parmesan cheese and pepper to taste; toss to mix well. Contains 153 calories per serving.
Beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Fold in Cool Whip. Blend well. Spoon in a graham cracker crust. Chill until set.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened.
Bake at 375° for 9 to 10 minutes. Soften butter; mix eggs, sugars and milk until fluffy. Add vanilla. Sift flour, baking soda and salt. Add other ingredients. Stir. Place by tablespoon on cookie sheets. Makes 5 dozen 2 1/2-inch cookies.
Mix 2 boxes of Jell-O and the milk, then add vanilla and coconut. Mix until slightly thickened. Pour other 2 boxes of dry Jell-O into a plate. Make small balls from mixture and then roll them in dry Jell-O.
Thoroughly cream brown sugar, shortening (Crisco) and granulated sugar. Add eggs and vanilla. Sift together flour, salt and soda. Add to sugar and shortening mixture. Then add oats and chopped walnuts. Mix well. Form into long roll; chill thoroughly (wrap in foil or plastic wrap to keep from drying out). Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes 5 dozen.
Melt at 350° in oven in an 8 x 8-inch baking dish the margarine. Layer with ingredients as listed. Bake 25 to 30 minutes until golden brown. Let cool completely. Cut in small bars.
Put butter and oil in an extra-deep nonstick skillet; heat at medium-high. Add onion; cook, stirring occasionally, until soft, about 1 minute. Add garlic and chopped Portobello and button mushrooms; cook, stirring frequently, until the mushrooms have released their liquid, about 2 minutes. Add the amount of water called for on the stuffing package. Add the seasoning packet from the stuffing package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce heat to low. Cover and cook 5 minutes.
With water (1 1/2 cups), simmer bell pepper, onion, mushrooms and celery until tender. Chop garlic; add to pan. Add spices. Now add tomatoes, tomato sauce and tomato soup. Stir all together. Put over pasta.
Spray 9 x 12-inch cake pan with Pam. Pour in cherry pie filling. Spread evenly in pan. Empty cake mix on top of filling and spread evenly. Dot the top of cake with margarine slices (plentiful). Bake at 375° until light golden brown, approximately 40 to 50 minutes.
Sprinkle gelatin over cold water in blender container; allow to stand while assembling other ingredients. Add boiling water, cover and process at low speed until gelatin dissolves. Add bouillon cubes with remaining ingredients. Cover and process at high speed just until vegetables are chopped. Turn into 3 or 4-cup mold. Chill until firm. Makes 4 servings.
In large bowl, combine cereal, buttermilk, oil, sugar and eggs. Sift together flour, soda and salt. Stir dry ingredients into cereal mixture. Cover and refrigerate at least 6 hours before using. To bake, fill muffin tins 2/3 full. Bake in 375° oven for 15 to 20 minutes. If batter is kept covered, it should keep for 6 weeks in refrigerator. Makes about 6 dozen muffins.
Spray a 13 x 9-inch pan with Pam. Spread coconut and chopped pecans over bottom of pan. Mix cake mix as instructed on box. Pour cake mix over pecans and coconut. Soften butter and cream cheese. Mix with sugar and pour over mix. Bake at 350° for 30 to 45 minutes.
Mix all ingredients together except cheese; put only part of cheese in mix. Save most to put on top. Bake at 370° for 35 minutes or until done.
Cut sausages into strips and salami into slices. Rinse peppers, remove seeds and cut into slices. Rinse and slice tomatoes. Peel and slice onions. Saute sausages and salami in a skillet for 3 minutes. Add onion and peppers. Saute a few minutes longer. Add tomatoes and reduce heat. Beat eggs. Put all ingredients into a pan and pour eggs over all. Stir mixture over medium heat until eggs set. Sprinkle with paprika and serve with rye bread or old-fashioned wheat bread.
Blend flour, yeast, sugar and salt. Add hot water (120°) and oil. Mix together. Dough may be sticky. Add a little flour in order to handle. Shape to fit pan. Add your toppings! Cook at 425° for 20 to 25 minutes.
Mix shortening and sugar. Then add eggs, milk, flavoring and flour. Beat at least 10 minutes on medium speed. Batter will be thick in texture. Dip into pan with a spoon. Bake 1 hour and 45 minutes at 250°. Grease and flour pan. Makes an extra large cake.
Heat oven to 400° and line 12 muffin pan cups. Mix dry ingredients in a large bowl and set aside. Mix remaining ingredients in small bowl and add flour mixture until dry ingredients are just moistened. (Batter will be lumpy.) Spoon batter into cups almost to the top of each tin. Bake 25 minutes or until firm. Cool in wire rack. Serves 12.
Preheat oven to 350°. Cook macaroni and drain. Combine macaroni and next 5 ingredients. Mix well. Pour in a 12 x 8 x 2-inch glass baking dish. Combine cracker crumbs and butter. Mix well. Sprinkle over macaroni. Bake 30 minutes. Serves 6 to 8.
In large mixing bowl, combine limeade (undiluted) and sweetened condensed milk. Add sour cream; stir until well blended. Fold in the prepared whipped topping. Add food coloring as desired. Mixture should be thick and mound when dropped from spoon. (If mixture seems thin, chill for 30 minutes.) Spoon into crust. Chill until set, about 3 hours. Garnish. Makes 1 pie.
Put applesauce in saucepan with jello. Bring to boil. Shut off heat and cool 30 minutes. Add 7-Up. Put mixture in mold or in tray for slices. Great with pork or ham.
Preheat oven to 350°. Mix first 7 ingredients together, stirring to blend well. Pour into unbaked pie crust. Bake for 45 minutes or until firm in center. Makes 6 to 8 servings.
For marinade, combine all ingredients except steaks. Pour mixture over salmon in a shallow glass baking dish. Refrigerate, covered, 30 to 60 minutes. Drain. Wrap steaks in foil that is lightly buttered. Cook 20 minutes (depending on thickness of steaks).
Use amounts of ingredients to your preference. In a large bowl add chopped lettuce, chopped tomato, diced onion and shredded cheddar cheese. Stir together. Add green taco sauce (about 1/2 bottle) and thousand island dressing. Stir well. Add sliced olives, avocado and hamburger (cooked and drained). Pull open a small hole in the top of the nacho bag. Crush the chips until they are in small pieces. Pour into the rest of the ingredients and stir completely. You may need to adjust the amount of dressing so that your salad is not dry. Serve immediately.
Add all ingredients together in a large casserole dish. Cover with aluminum foil. Bake at 350° for 1 hour.
Cream together cream cheese, sugar, egg and vanilla. Set aside. Cut cookie roll in 1/2. Out of each 1/2, cut 16 slices. Much easier if you work with a very cold roll. (Don't take out of refrigerator until you're ready to cut.) Place 16 slices on bottom of ungreased 8 x 8 x 2-inch square cake pan. Add cheese filling; top with remaining 16 slices. Bake at 350° for 35 to 45 minutes. It's delicious!
Trim all fat from chicken. Separate skin from flesh by running fingers under skin as far as possible. Combine onions, bell pepper and garlic in food processor and chop fine. Stuff this seasoning between skin and flesh as far as possible. Season the cavity and outside of chicken with salt and pepper. Cover and let it sit in refrigerator overnight. Place chicken on rack in roasting pan. Pour 1 cup wine and 1 cup chicken broth over chicken; cover and roast in oven at 325° for about 2 hours or until chicken is tender.
Soften the butter or margarine. Mix all the ingredients together until smooth. Spread into 8-inch pan or plate. Refrigerate for 1/2 hour.
Preheat oven to 350° and line baking pan with foil. Mix ingredients thoroughly. Form into a loaf and cover with foil, baking 1 1/2 hours or until done in the center. Top with onions and green peppers, if desired.
Brown sausage; drain well. In slow cooker, place cooked sausage, Velveeta cheese (cut up) and Ro-Tel tomatoes. Cook until cheese is melted. Pour over chips when ready to serve. Yield: 20 servings.
Cut up chicken. Alternate layers of chicken, onions and mushrooms, finishing with onions on top. Add 1 1/2 cups water. Cover pan and put in a 400° oven for 10 minutes. Turn down the heat to 175° and cook for 8 hours without burning it. One half hour before serving, put chicken under broiler for 15 minutes to brown top and turn gently under to brown. Serve with potatoes or noodles.
Cream Crisco, margarine and vanilla until light and fluffy. Add sugar and beat until very light and fluffy. Mix milk and flour together. Cook slowly until creamy, stirring constantly. Let set until cold (completely cold), then add to mixture and mix and beat well.
Cook and stir the onions with ground beef until onions are tender, about 5 minutes. Stir in remaining ingredients and heat to boiling. Reduce heat and simmer, covered, for about 20 minutes, or until vegetables are tender.
Mix all ingredients together, except crackers. Place crackers on cookie sheet and pour mixture over them. Let this stand overnight. Store in an airtight container.
Mix the sugar, oil and eggs together at medium speed for 2 minutes. Add dry ingredients and beat for 1 minute. Add carrots and nuts and pour into greased and floured 9 x 13-inch pan. Bake at 300° for 1 hour.
Preheat oven to 325°. Melt butter in roasting pan. Sprinkle sesame seed over butter and return to oven for 2 to 3 minutes to brown slightly. Dip chicken pieces in flour to coat all sides. Put in roasting pan, turning to coat thoroughly in butter. Bake for approximately 20 minutes or until golden brown. With a slotted spoon, remove chicken to chafing dish or serving bowl. To pan juices in roasting pan, add green onions, parsley, seasonings and soy sauce. Place pan over heat and stir, scraping to incorporate residue in pan into sauce. Pour over chicken. Yields 15 to 20 servings.
Preheat oven to 350°. Melt butter with crumbs; sprinkle crumbs over the bottom of baking pan. Pour milk evenly over crumbs. Top evenly with chocolate chips, coconut and nuts. Press lightly. Bake 25 to 30 minutes. Cool before cutting.
Combine dry ingredients; set aside. Add dry ingredients to wet and beat until smooth. Do not grease pan. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool and ice in pan. Cut in squares.
Press hamburger in 9 x 13-inch pan. Sprinkle dry onion soup over hamburger. Add beans and then pour over all with celery soup. Put Tater Tots on top. Put foil on tight. Bake 2 hours at 325° to 350°.
Combine soup, onion, oregano, garlic salt and sour cream. Toss with beans. Place in greased 1 1/2-quart casserole. Top with cheese. Bake in moderate 350° oven for 30 minutes. Makes 6 to 8 servings.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Cream brown sugar, margarine and eggs until fluffy. Sift together dry ingredients. Stir 1/2 the dry ingredients into creamed mixture. Add pineapple and juice, then remaining dry ingredients. Blend in nuts and pour into pan. Mix cinnamon with white sugar and sprinkle on top. Bake 40 or 50 minutes. Slice. Serve plain or spread with cream cheese for sandwiches. Freezes well.
Sift flour and salt. Cut in Crisco until crumbly. Add enough milk to egg yolk to make 1/2 cup. Add to flour mixture. Mix until moist. Divide dough in half. Roll out first half large enough for jelly roll pan (15 x 10 1/2 x 1-inch). Press up on sides of pan. Sprinkle with crushed cornflakes. Arrange fruit over flakes. Pour sugar over fruit. Roll out the other half of the dough to fit top. Make vents in top. Seal edges. Spread egg whites over crust. Bake at 375° for 1 hour or until golden. Combine powdered sugar, water and vanilla to make glaze. Spread on Danish while warm.
Brown ground meat with onion. Salt and pepper, if desired. Add chili powder, Worcestershire sauce, and soup. Cook until blended. Cook noodles, drain and put in casserole dish. Top with ground meat mixture.
Mix margarine and sugar until fluffy. Add eggs one at a time. Stir in flour and nuts. Bake in a loaf pan at 325° for 45 to 55 minutes.
Mix cake mix according to directions. Cook until done in 9 x 13-inch pan.
Cream butter, sugar, food coloring and flavoring. Stir in flour; mix well. Shape into fruit. For most cookies, use 2 level teaspoons of dough to form cookies. Place cookies on ungreased baking sheet. Chill 30 minutes. Heat oven to 300°. Bake about 30 minutes, depending on size and thickness.