HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cooked and seasoned (with salt and pepper) hamburger, beans, oregano and cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in large 8 1/2 x 11-inch baking dish. Combine water and picante sauce. Pour over shells. Cover with vented plastic wrap. Microwave for 10 minutes, giving dish a 1/2 turn once. Using tongs, turn shells over. Microwave, covered, 17 to 19 minutes, until shells are tender. Top with cheese and melt. Spoon sour cream down middle. Sprinkle green onions on top of sour cream.
Mix all but zucchini. Add last. Put in a 13 x 9-inch floured baking pan. Sprinkle with 12 ounces chocolate chips. Bake at 350° for 45 to 50 minutes.
Combine first 4 ingredients in a large bowl; add 1 cup water. Blend, then beat 4 minutes at medium speed. Pour into a greased Bundt pan. Bake at 350° for 40 minutes. Combine remaining ingredients for glaze. Punch holes in cake with fork while hot; pour glaze over top.
Preheat oven to 375°. Beat egg whites until they hold peaks. Add sugar gradually, then vanilla. Beat until very stiff. Fold in chocolate chips. Drop by teaspoon on ungreased cookie sheet. Put in oven, close door and turn oven off. Leave in oven overnight.
Cream sugar, butter and cream cheese until light and fluffy; blend in egg and vanilla. Add combined dry ingredients; mix well. Stir in chocolate pieces and nuts. Drop by rounded teaspoonsfuls onto greased baking sheet. Bake at 375° for 12 minutes. Makes approximately 5 dozen
Coat chicken with garlic powder. Put chicken, gravy and any vegetables (carrots, celery, potatoes, etc.) into Reynolds cooking bag. Cook at 350° for 1 hour and 15 minutes.
Mix and sprinkle over top. Bake in oven at 375° for 20 to 25 minutes.
Combine first 6 ingredients. Pour into greased loaf pan. Set aside 30 minutes. Heat oven to 350°. Pour melted margarine over top. Bake 1 hour. Allow to cool 10 to 15 minutes. Remove from pan.
Mix all the ingredients together well. Bake at 350° for 45 minutes to 1 hour.
Slice potatoes and layer in casserole dish. Put layer of potatoes, chopped bell pepper and pimentos. In saucepan, melt butter. Add flour, then gradually add milk. Chop up cheese in hot sauce and pour the beaten sauce over potatoes. Bake in oven for 45 minutes at 350°.
Melt margarine in a 1 1/2-quart saucepan. Cook onion and green pepper in margarine until tender. Stir in rice; add remaining ingredients and blend lightly. Cover and bring to a boil, reduce heat and cook over low heat until rice is tender and all liquid is absorbed. Yields 4 servings.
Brown the ground round, onion and bell pepper. Add salsa, chili powder, ketchup and salt. Add kidney beans and cheese. Heat at 350° for 20 minutes, or until bubbly. Makes 4 cups.
Put a little bit of tomatoes on the bottom of your pan. Then put ham, cheese, salt, pepper and butter. Repeat process until you run out of stuff. Bake at 350° for 30 to 40 minutes.
Saute sausages until brown and remove to chafing dish or warmer. Drain pineapple, reserving 3/4 cup juice. Add pineapple to sausages with the juice and heat through. Serve with toothpicks.
In bowl, combine spinach, strawberries and green onions. Cover; chill up to 2 hours. For citrus dressing, combine salad oil and lemon juice; mix well. Pour over spinach strawberry mixture. Top with walnuts and, if desired, sprinkle with toasted sesame seed. Use serving fork to toss lightly to coat. Serve immediately. Makes 8 to 10 servings.
Place pork strips and dressing into a self-sealing plastic bag. Marinate in refrigerator 2 to 24 hours. Drain marinade and discard. Heat a large non-stick skillet over medium heat; add pork strips and stir until just done and lightly browned - six to eight minutes. Open sandwich buns, place on cookie sheet. Spread 1/2 Tbsp. pizza sauce over bottom halves of buns. Divide pork strips into six equal parts and place atop the sauce. Top each with 1 1/2 Tbsp. cheese.
Melt in oblong cake pan the butter or margarine. Add in layers the graham cracker crumbs, chocolate bits and coconut. Pour sweetened condensed milk over this. Bake at 325° for 25 to 30 minutes.
In a large bowl, mix 3 cups flour and yeast. Scald milk. To milk, add the margarine, salt and sugar. Cool to about 130°. Add liquid to flour-yeast mixture. Mix well. Add eggs. Mix in enough flour to make a soft dough. Knead 8 minutes. Place in greased bowl and cover with plastic wrap. Let rise until double. Shape and let rise until double. Bake at 375°.
Combine and mix sugar, oil, salad vinegar, soy sauce and seasoning packet until sugar is dissolved. Set aside.
Combine flour, sugar, pineapple juice, egg and vinegar in saucepan. Stir over medium heat until it thickens. Takes awhile. Cool overnight. Cube apples. Add pineapple and mix together. Combine sauce mix and Cool Whip. Fold into apple mixture. Add nuts just before serving.
Marinate chicken and vegetables in dressing for 4 to 6 hours. Serve over shredded lettuce.
Combine all ingredients in a crock-pot or slow cooker. If desired, tie whole spices in cheesecloth or place in a tea strainer. Cover and set on high for 1 hour, then on low for 4 to 8 hours. Serve warm. To spike, add 1 cup rum. Makes 12 cups.
Mix together all ingredients, except kielbasa. Bake at 300° for 1 hour. Arrange kielbasa over the top and bake for 10 more minutes.
Stir cheese in milk until completely melted. Cool. Dissolve sugar, salt and yeast in water. Combine. Add 1/2 the flour and beat, add remainder of flour. Brush with shortening and let rise until double. Divide into 2 parts, knead lightly and place in pans. Let rise until double. This makes 2 loaves. Bake at 350° for 35 minutes.
Boil squash and onion for 5 minutes and drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing and margarine. Put 1/2 stuffing in bottom; spoon in squash mixture and top with rest of stuffing. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Cook on medium heat to 245° on a candy thermometer stirring occasionally (takes about 45 minutes). Take from heat and add 1 teaspoon vanilla. Put in a square 8 x 8-inch Tupperware pan. When completely cooled, remove from pan. Cut into small pieces and wrap in wax paper.
Heat butter in a large skillet. Add chicken and saute until edges are golden, about 5 minutes. Add mushrooms and saute until tender, about 5 minutes. Add scallions and garlic; saute 2 minutes. Add heavy cream and tomatoes. Heat to boiling over medium-high heat. Reduce heat to low and simmer until sauce is thickened. Add the peas, salt and pepper. Heat, stirring, until peas are tender. Meanwhile, cook fettuccine in plenty of boiling salted water until done and drain. In a large serving bowl, toss with chicken and mushroom mixture. Sprinkle with parsley and Parmesan cheese.
Mix first four ingredients well. Add remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Mix all ingredients, beginning with eggs. Pour into a well-greased, hot iron skillet. Bake at 450° for approximately 40 minutes. Can be doubled or made fat-free/low cholesterol.
Using large frypan, saute the ground turkey using Pam in the pan. Saute until meat is done. Chop onion; put in with turkey, stirring. Open and add large can kidney beans and tomato sauce. Stir frequently. Shake on pepper, chili powder and onion flakes to taste. Stir, serve and enjoy.
Mix all ingredients together; put into unbaked pie shells. Bake at 325° for 45 to 55 minutes.
Butter a 9 x 9-inch or 9 x 13-inch pan; set aside.
Dissolve gelatin in water. Heat soup. Add dissolved gelatin and add cream cheese until melted, then add rest of ingredients. Grease mold. Pour in ingredients and refrigerate. Unmold. Garnish with parsley and stuffed olives.
Cook cranberries in 1 cup water for twenty minutes. Stir in sugar; cook 5 minutes longer. Soften gelatin in 1/4 cup of cold water; dissolve and set aside. Add cranberries and vegetables. Refrigerate to set.
Cook ground beef just long enough for it to separate. Put in bottom of a baking dish, about 9 x 13-inch. Sprinkle with dry onion soup; over that pour the creamed celery soup. Then over that the Cheddar cheese soup. Cover top with Tater Tots. Bake in a 350° oven for one hour or until brown.
Preheat oven to 375°. In a large skillet, thoroughly brown beef, onion and garlic; drain fat. In a large bowl, combine meat, breadcrumbs, egg, 1 cup spaghetti sauce, Parmesan cheese and oregano. Season with salt and pepper. Evenly spread 1 cup of sauce in baking dish. Fill each shell with 1 heaping tablespoon meat mixture. Arrange over sauce and top with remaining sauce. Bake, covered, 30 minutes. Uncover; sprinkle with Mozzarella cheese and bake 5 minutes or until cheese melts.
Arrange coal in a bowl or flat dish. Mix water, salt, bluing and ammonia; stir until salt dissolves. Pour over coal.
Using a large skillet, saute onion, broccoli and mushrooms in butter 15 to 20 minutes. Pour in soups and stir until well blended. Pour in rice and stir. Add Cheez Whiz and stir until well blended. Place in large rectangular casserole and bake at 350° for 30 minutes. Serves 6 to 8.
Mix and stir well. It should be made several hours before putting on table. Throw in bits of pickles and hard-boiled eggs.
Mix all ingredients and place in baking dish. Top with a mixture of brown sugar, mustard and catsup. Bake at 350° for 1 hour. You may divide into 2 pans. Freeze one and bake the other.
Pour all ingredients in a bowl or mixer. Mix until it is no longer sticky. Shape into a ball and put the mixture in plastic bag for 1 hour. Then take the bread out of the bag. Knead and make any shape you desire. Let it rise for 1 hour, when it's doubles put in the over for 25 minutes at 400°.
Arrange rhubarb in 12 x 8-inch glass baking dish. Drizzle orange juice over fruit. Mix next 5 ingredients and cut into margarine. Sprinkle over rhubarb. Bake at 350° for about 35 minutes. Serves 6 to 8.
Mix rice, crumbled biscuits, crumbled muffin bread, light bread, torn in pieces, celery, onions and eggs. Add broth from stewed hen to this mixture and allow for some evaporation during baking. Cook in a big greased baking pan at about 400° for 15 minutes. Reduce heat to 350° and bake for 30 more minutes. Pieces of hen can be arranged on top of dressing before baking. Serve with giblet gravy.
Stir flour, brown sugar and baking powder through a strainer with the back of a spoon into medium size bowl. Measure buttermilk into 4 cup glass measuring cup. Add egg and melted butter. Beat until blended. Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel. Heat nonstick griddle on medium heat. Lightly grease with 1/2 teaspoon butter. Cook 1/4 cup batter 3 to 4 minutes, until bubbles appear on surface. Turn; remove. Sprinkle with brown sugar.
Cut bread in half lengthwise. Mix all other ingredients except sliced cheese strips. Spread meat mixture evenly over top surface of bread. Wrap aluminum foil around crust side of each half, leaving top uncovered. Place on a cookie sheet. Bake at 350° for 25 minutes. Remove from oven and garnish with strips of cheese. Bake 5 minutes longer or until bubbly and browned nicely. (This can be done under a broiler.)
Mix cake mix, oatmeal, oleo and eggs together well. Add M&M's or chocolate chips. Roll and bake at 350° for 10 minutes.
Measure 1/2 cup peanuts (you'll use them later). Empty remaining peanuts (2 cups) into blender container. Cover and blend on low speed 10 seconds or until the peanuts are chopped. Add 2 tablespoons butter to the chopped peanuts. Cover and blend on low speed 10 seconds. Turn off the blender. Uncover and scrape down the sides with rubber scrapper. Cover and blend on low speed 5 seconds. Turn off the blender, uncover and scrape down the sides again. Repeat this step 3 or 4 times or until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Uncover and add the 1/2 cup peanuts. Cover and blend on medium speed 3 seconds. Empty the peanut butter into bowl. Refrigerate about 30 minutes.
Melt butter in baking dish. Mix sugar, Bisquick, milk, nuts and raisins together. Spread in pan with butter. Evenly spread pears over butter. Sprinkle with cinnamon. Bake at 400° for 40 minutes.
Mix chili sauce, soy sauce and mustard. Dip each chicken piece in sauce, coating all sides. Place chicken in baking pan that has been sprayed with Pam. Bake at 350° for 45 minutes. Serves 4.
Layer all ingredients in casserole. Cover and bake in preheated oven at 250° for 5 hours. Thicken gravy to serve if you desire.
Spray or grease a 13 x 9-inch pan or baking dish. Mix together meat, rice, onion, egg whites and raisins. In another bowl, beat together ginger ale, catsup, tomato sauce and honey. Place 5 or 6 cups chopped cabbage in baking dish. Spread meat mixture evenly over cabbage. Sprinkle remaining cabbage over this. Pour sauce mixture over all. Bake, covered, in 350° oven for 1 1/2 hours until all ingredients are tender. Serves 8.
Mix all ingredients together, except cheese and potato chips. Bake 20 minutes in 400° oven. Add cheese and chips and bake 10 minutes. Serves 6.
Brown meat in kettle 3/4 full of water. Add onions. Add potatoes and string beans. Amount is flexible, determined by how far you want the soup to stretch. Add spices if you like. Bring to boil. Cook until potatoes are tender.
Drain artichoke hearts, reserve marinade. Coarsely chop artichoke hearts. Cook rice according to package directions; Stir in reserved marinade. Cool. Combine artichoke hearts, rice, chicken, water chestnuts, olives and green onions. Mix mayonnaise, curry powder and pepper. Stir into chicken mixture. Cover and chill 1 to 2 hours. 8 servings.
Cook macaroni as directed on package. Simmer onion and green peppers in skillet with margarine. Cook until soft. (Save out some of the onion, pepper, tomatoes and cheese.) Now combine all the rest of the ingredients. Mix well. Pour into greased 2-quart casserole. Bake 1 hour at 350°. Fifteen minutes before finished, pour reserved ingredients on top and return to oven. Serves 8.
Mix all ingredients except potatoes, and bake in a 9-inch pie pan at 350° for 1 hour or until done. Remove from oven after you have cooked and mashed the potatoes. Place mashed potatoes on the top of hamburger like a topping, twirling it; bake until potatoes are slightly brown.
Mix dry ingredients, then add eggs and buttermilk. Mix and bake on a lightly greased griddle. Very good with maple syrup or a fruit syrup!
Wash and peel yams. Cut lengthwise in 1/4-inch slices. Place in heavy skillet in which butter has been melted. Sprinkle with water, sugar, salt and nutmeg. Cover and cook very slowly until potatoes are tender. Yields 6 to 8 servings.
Brown meat. Add onion, celery and water. Simmer 30 to 40 minutes. Add bean sprouts, soy sauce and water chestnuts. Heat well and thicken with cornstarch. Add salt and pepper to taste. Serve with chow mein noodles and rice.
Mix sugar, flour and salt together. Add to beaten eggs. Stir in corn, milk and melted butter. Pour into buttered 2-quart casserole. Bake at 350° for 1 hour, uncovered. Yields 6 to 8 servings.
Combine first 3 ingredients; spread mixture in 12-inch round platter with sides. Combine chopped avocados, tomatoes and lemon juice; toss and arrange over bean mixture. Set aside.
In large bowl, combine all ingredients, except noodles, cream sauce mix and paprika. Shape turkey mixture into 1 1/2-inch meatballs. Place on jelly roll pan and bake 20 to 25 minutes at 400°.
Mix cake mix, 1 egg and melted butter. Oil a 9 x 13-inch pan and press this mix into it. Mix remaining ingredients together and pour over the first mixture. Bake in a 350° oven for 40 minutes.
Combine eggs, oil, sugar & vanilla. Beat together until thickens. Add remaining ingredients. Put into a greased and floured bread tin. Bake at 350° for 1 hour. Makes 2 loaves.
Cook broccoli; drain. Arrange broccoli in greased 7x11 inch baking dish. Keep broccoli florets turned toward the outer edge of the dish. Arrange chicken on top of broccoli. Combine soup, milk, lemon juice, mayonnaise and curry powder; pour over chicken and broccoli. Cover with cheese, making sure everything is covered with sauce and cheese. Combine bread crumbs with melted butter and sprinkle over top. Bake, uncovered, at 350° about 40 minutes. Serves 8-10
Spread peanuts in 15 x 10 x 1-inch pan. Place in oven at 350° for 15 minutes. Remove. Pour into a bowl; keep warm. Meanwhile, blend baking soda and salt; set aside. In 3-quart pan, stir together sugar, corn syrup and water. Bring to boiling. Boil rapidly until syrup begins to turn a golden color (275° on candy thermometer). Add nuts and continue stirring often until syrup is a clear golden color (295°). Remove from heat. Quickly stir in butter or margarine and soda mixture. Immediately pour hot mixture into 2 (15 x 10 x 1-inch) pans (buttered). If desired, cool slightly and pull with forks to make thin. Cool. Break into pieces. Makes 2 1/4 pounds.
Melt butter in casserole dish as oven preheats. Mix together flour, sugar and milk until smooth. Pour over butter; do not mix. Place berries on top and add sweetened juice. Do not stir. Bake at 350° for 35 to 40 minutes, until crust rises to top and is golden brown.
Blend sour cream and apricot jam together; spread over chicken in casserole. Sprinkle lightly with paprika and bake at 325° for 1 hour and 15 minutes.
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover; let rise in warm place until double, 50 to 60 minutes.
Sift together the sugar, flour, soda and salt. Mix eggs, fruit cocktail (undrained) and oil. Blend dry and wet ingredients thoroughly. Pour batter into a greased 9 x 13-inch pan.
In a medium bowl, beat eggs enough to blend. Stir in salmon, 1/3 cup bread crumbs, onion and parsley, lemon juice, salt and pepper until well mixed. Shape into 4 patties and coat with remaining bread crumbs. These handle better if you refrigerate for at least 30 minutes before frying.
Beat egg yolks until fluffy. Add 1 cup sugar gradually. Beat until smooth. Blend in lime and lemon juice, grated peel and salt. Stir over low heat until it thickens. Soak gelatin in rum and stir into hot custard until it is dissolved. Cool. Beat egg whites until foamy; add 1 cup sugar gradually. Beat until stiff. Whip the cream until stiff. Fold egg whites into custard, then fold in whipped cream. Pour into pan and chill. Can be served refrigerated or frozen. Serve with strawberries.
Pour milk over Bran Buds; let stand 5 minutes. Mix sugar with Bisquick. Add egg to Bran Buds, then add Bisquick mixture gradually. Blend with fork. Add raisins or nuts. Bake at 400° for 20 to 25 minutes. Yield: 12 muffins.
Add water and salt to egg and stir in enough flour to make stiff dough. Let dough rest and roll on floured board. Cut thin and let dry 2 hours.
Heat butter in a large skillet. Add potatoes, a few at a time. Cook until browned on both sides and tender. Remove from skillet. Season with salt and pepper. Set aside. Add onion to skillet and cook until tender. Remove onion from skillet with slotted spoon. Place in small bowl. Sprinkle with lemon juice. Return potatoes to skillet. Cover with tomatoes and onion. Cover skillet and cook over low heat 8 to 10 minutes. Beat eggs and salt in a small bowl. Pour over mixture in skillet. Cover and continue cooking until eggs are set. Cut into wedges to serve.
Grease a 13 x 9-inch pan. In large bowl, combine flour mixture with yeast from foil packet. Mix well. In small saucepan, cook bell pepper in oil until tender. Stir in corn and water. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough on floured surface. Shape into a ball. Knead 5 minutes, until smooth. Cover dough in large bowl. Let rise 5 minutes. Divide into 24 pieces. Shape each piece of dough around 1 piece of cheese. Cover and let rise for 30 minutes. Bake at 375° for 25 to 30 minutes. Brush with butter. Makes 24 rolls.
Combine pudding mix, marshmallows and pineapple. Mix well. Blend in whipped topping and chill for one hour before serving.
Combine all ingredients, except fish steaks. Pour mixture over fish. Cover and refrigerate at least 1 hour. Remove fish; reserve marinade. Cover and grill fish about 4-inches from heat, turning once and brushing 2 to 3 times with reserved marinade until fish flakes easily with fork.
Fry bacon crisp. Add onion and celery and saute until golden brown. Sprinkle with flour and stir. Gradually stir in chicken broth and potatoes. Simmer until potatoes are tender. Add corn, milk and ham. Simmer until chowder just starts to bubble; do not boil. Season with salt and pepper and serve.
Arrange fillets in a 13 x 9 x 2-inch baking pan coated with vegetable cooking spray. Combine remaining ingredients. Spread mixture evenly over fillets. Bake at 375° in oven for 12 to 15 minutes. Yields 4 servings with about 161 calories per serving. You may used sliced lemons on your fish or with your fish.
Cook egg yolks, salt, vinegar, pineapple syrup, sugar and margarine in double boiler until thick. Cool. Fold in whipped cream, apricots, marshmallows, pineapple and oranges. Chill 24 hours. Serves 12.
Cream eggs and sugar. Add remaining ingredients; mix well. Bake at 325° for 1 1/2 hours in a greased Bundt pan.
Cook rice according to directions. In medium saucepan, combine the first 7 ingredients. Simmer for 10 minutes. Stir cooked rice into tomato mixture. May stir in chopped green onions. Serves 4.
Drain tuna and flake. Add soup, pimiento, green pepper and seasoning; blend. Spread on bread. Sprinkle with cheese. Place on a baking sheet. Broil 3 inches from heat for 5 minutes until cheese browns. Makes 24 appetizers.
Brown onion, pepper and meat together. Add remaining ingredients and cook slowly for 3/4 hour.
Combine lemon pepper, garlic and 1 teaspoon basil; press onto beef. Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain well. Add 1 cup water to pan; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion. Continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. Remove roast and veggies; keep warm. Skim fat from cooking liquid. Shake the cornstarch mixture and stir it into cooking liquid. Add the remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast. Serve with veggies and sauce.
Cut slice from top of bread. Remove center, leaving 1-inch of removed bread. Brush inside with butter and bake at 350° for 20 minutes. Saute peppers, celery and onion. Stir in rest of ingredients; heat, stirring constantly. Pour into shell. Serve.
Combine all ingredients except cheese. Put in greased casserole dish, putting cheese on top. Bake at 350° for 1 1/2 hours. Serves 8. This can be made and refrigerated overnight to be baked the next day.
Brown hamburger, onions, celery and green peppers. Drain and combine all ingredients, except cheese. Pour into 9 x 11 dish and sprinkle with cheese and bake, uncovered, at 350° for 50 minutes.
Saute onions in the butter in skillet, about 2 minutes. Beat eggs slightly with fork and season with salt and pepper. Add to onions and cook over low heat, stirring as egg sets. When all is set, sprinkle with paprika. Makes 4 servings.
Put garlic and onion in blender and chop until fine. Add a little oil. Put water in pot. Add garlic, onions, tomato sauce, garlic powder, onion powder and bouillon cube and bring all to a boil. Add chicken. When half done, add potatoes. Cook until done. Spoon over cooked rice.
Brown pork chops in shortening in a large heavy skillet. Season with salt and pepper. Remove chops from skillet; pour off the fat. Add sauerkraut and apples; mix thoroughly. Lay chops on top of kraut mixture. Cover skillet and cook over low heat 1 hour, or until chops are tender. Baste often with juices in pan.
Mix sugar and oil. Add eggs and mix. Combine flour, salt, soda and add with vanilla to the sugar mixture. Add apples, walnuts and coconut. Pour into a greased and floured tube pan. Bake at 375° for 1 hour and 20 minutes.