HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together tomato sauce and salt and pepper. Mix half of this sauce. Mix with the ground beef, egg, onion and bread crumbs. Pat mixture into microwave pan and pour rest of sauce on top. Cover loosely with wax paper. Microwave on High 10 to 12 minutes, rotating dish 1/4 turn after 5 minutes. Let stand covered 5 minutes.
Combine first four ingredients in Ziploc bag. Shake and add chicken. Marinate 2 hours or longer. Grill when ready until brown. Serve with Greek Salad (see "Salads").
Blend eggs, sugar, salt, vanilla and almond extracts. Gradually stir in scalded milk. Pour mixture into chilled, unbaked pie shell. Sprinkle with nutmeg. Bake at 400° for 25 to 30 minutes. Pie is done when knife inserted comes out clean.
Sprinkle on top of cake. Add 1 cup walnuts. Bake at 325° for 50 minutes.
Brush unheated broiler pan with oil. Beat together eggs and 2 teaspoons oil. Dip eggplant in egg mixture; coat with crumbs. Place on greased pan. Broil 4 inches from heat 2 minutes or until golden; turn. Broil 1 to 2 minutes more. Sprinkle cheese on top. Broil 1 minute more until cheese melts. Serves 8.
Chop and saute onions and bell pepper; slice zucchini, yellow squash and mushrooms. Add to onions and bell pepper. Mix mayonnaise, salt, garlic powder and Parmesan cheese; add to squash mixture. Line a deep dish pie pan or casserole dish with pie crust. Place sliced tomatoes over bottom crust. Pour squash mixture over tomatoes; top with Mozzarella cheese. Place top pie crust on, seal edges and make slits in top. Bake at 350° for 1 hour or until crust is done.
Combine all ingredients, except chips; heat, over low heat until cheese melts, stirring occasionally. Serve as a dip with corn chips.
Blend drained can of pinto beans in food processor with garlic and lemon juice. Layer all ingredients in order given in Pyrex dish. Serve with tortilla chips.
Combine corn meal, flour, salt and pepper. Dip sliced squash in buttermilk, then roll in corn meal mixture. Fry in deep fryer until done.
Cream sugars and shortening; add peanut butter, eggs, vanilla and water. Sift flour, baking powder, soda and salt together. Add to peanut butter mixture. Spread in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Mix together the soup and sour cream. Boil chicken until tender (about 1 hour). Remove from bone unless using boneless chicken breasts. Tear into pieces.
Combine the first 7 ingredients (save 2 tablespoons Parmesan cheese for top). Mix together melted butter, buttermilk, eggs and zucchini. Carefully stir into flour mixture. Spoon into a greased 9-inch round baking pan. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake at 350° for 45 to 50 minutes or until done. Cool 10 minutes before removing from pan.
Cream sugar, Crisco and eggs (1 at a time). Beat thoroughly. Add flour, milk and flavoring. Bake at 350° for 1 hour and 15 minutes.
Melt margarine; stir in cocoa and add sugar. Mix well, then add eggs and vanilla. Mix well. Stir in flour and nuts; mix well. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Do not overbake.
Cream eggs, jam, brown sugar and sour milk together. Add flour, soda, cinnamon, baking powder, salt, nutmeg and butter. Grease and flour a tube pan or 9 x 12-inch cake pan. Bake at 350° until tests done.
Saute onion in oleo. Add flour and seasonings. Add milk; cook until mixture begins to thicken. Add lemon juice. Remove from heat. When cool, whisk in egg yolks, then add mayonnaise and shrimp. Serve over steamed vegetables of choice.
Cook broccoli and drain. Cook chicken and pull from bone in chunks. Arrange broccoli in greased 9 x 13-inch baking dish. Place chicken over broccoli. Combine soups, water, mayonnaise, lemon juice and curry powder and pour over chicken. Add extra water or chicken stock, if needed. Cook 15 minutes. Sprinkle with cheese and add bread crumbs. Drizzle oleo over top. Bake 15 to 20 minutes until bubbly. Serves 10.
Chop vegetables. Add salt. Cook until some of the juice boils down. Add all other ingredients. Cook slowly until thick, about 2 hours.
Mix pretzels, margarine and 3 tablespoons sugar. Pat into 9 x 13-inch pan. Bake 10 minutes at 350°. Mix together cream cheese, Dream Whip and 1 cup sugar. Spread over crust. Dissolve jello in 3 cups of hot water. Drop frozen strawberries into jello. Pour over cream cheese. Layer when jello has thickened slightly. Let stand until firm. Sprinkle top with crushed pretzels. Serves 12.
Cook carrot, celery and onion in stock until almost tender, about 12 minutes. Add beans and cabbage; cook 5 minutes longer. Season. Makes 4 to 6 servings.
Prepare or purchase a double pie crust and set one crust in a 9-inch pie plate/pan.
Cook sugar, syrup and water until it forms a soft ball when tried in water (236°). Add peanuts and cook until mixture is amber colored (294°). Remove from stove and add salt and soda mixture. Stir thoroughly and pour onto greased cookie sheet.
Mix together cooked spaghetti, eggs, melted butter and Parmesan cheese. Mold into buttered pie plate. Top with cottage cheese. Mix browned meat into sauce. Spread on top of cottage cheese. Sprinkle top with Mozzarella cheese. Bake at 350° for 25 minutes.
Preheat oven to 325°. Mix buttermilk and soda; let stand. Cream together margarine, sugar and shortening. Add egg yolks, one at a time, beating well after each addition. Alternately add buttermilk, vanilla and flour. Beat egg whites to stiff peaks and fold in. Gently stir in nuts and coconut. Pour into 3 prepared round cake tins. Bake for 40 to 45 minutes.
Cream sugar, margarine and egg whites; beat 4 minutes at medium speed. Add vanilla and lemon; stir. Combine flour and baking soda; add to mixture alternately with yogurt. Add berries gently. Bake at 350° for 1 hour in greased 8-inch or 9-inch loaf pan.
Place shortening, vanilla, sugar, egg and water in bowl and beat. Add cherries and nuts. Mix well. Sift together dry ingredients. Gradually add sifted mixture to batter and mix well. Knead dough with hands. Chill dough until firm. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 425° for 6 to 8 minutes. Garnish cookies while still warm with a sliver of cherry. Makes about 5 dozen cookies.
Remove skin and fat from chicken. Put pieces in plastic bag with all ingredients and shake to coat. Place chicken in shallow nonstick baking pan. Bake at 350° for 60 minutes. Makes 4 servings.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Brown beef and onion together; drain. Stir in seasoning mix. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth. Pour into plate. Bake for 25 minutes. Top with tomatoes and cheese; bake until knife inserted in center comes out clean (8 to 10 minutes). Cool 5 minutes. Serve with chopped tomatoes and shredded lettuce.
Mix oil, sugar, vinegar, salt and pepper together and our over greens. Add noodles and almonds. Mix well.
Combine sugar, cloves, water and cinnamon sticks. Simmer 10 minutes and strain. Add orange juice, apple cider and grapefruit juice. Add food coloring, if desired. Heat and serve hot. Yields 3 quarts or 25 (1/2 cup) servings.
Mix cottage cheese and cool whip together. Stir in jello. Add fruit. Mix well and chill.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9 x 2-inch pan; chill 5 minutes. Or, for firmer crust, bake at 375° for 8 minutes. Cool. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the Cool Whip. Spread over crust. Prepare pudding as directed, using 3 1/2 cups milk; pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding. Garnish with shaved chocolate.
Cook potatoes whole, cool and peel, then dice. Add the remaining ingredients with enough milk so they aren't stuffy. Mix together corn flakes and oleo and put on top. This makes enough for 30 people.
Cook rice. Saute onions in oil. Wash and dry mushrooms; slice and fry rapidly in margarine. Place cooked rice in a 13 x 9-inch dish. Add sauteed onions, some diced green pepper, fried mushrooms and cooked spinach. Add a little basil, salt and pepper and bake, covered, at 350° for 30 minutes. Slice Monterey Jack (10 ounces) and place on top. Bake 10 minutes at 300°.
Preheat oven to 350°. Combine all ingredients in a 1 1/2-quart casserole. Cover and bake 1 hour or until tender, stirring occasionally.
Cover with water; cook until vegetables are tender and soft. Turn heat down. One-half hour before serving, add 1 can evaporated milk.
Mix jello and water together. Set aside until cool. Then add remaining ingredients. Put in 9 x 13-inch pan. Chill several hours.
Blend together sugar, shortening, egg and molasses. Sift together remaining ingredients except coffee. Add sifted ingredients to molasses mixture. Add cold coffee and mix until smooth. Pour onto large, greased cookie sheet with sides. Bake at 325° for about 15 minutes. Frost with butter icing using cold coffee as liquid.
Peel potato skins thicker than usual. Wash, dry and then fry in hot oil. Drain well on paper towels. Sprinkle with salt, pepper and a heavy coating of Parmesan cheese.
Mix together butter and cocoa and cool. Beat eggs and salt. Blend in sugar. Add cocoa mixture. Stir in flour and vanilla, mixing well. Pour into a 9-inch pie crust. Bake for 35 minutes in a 350° oven.
Preheat oven to 350°. Place chicken in uncovered roasting pan; do not overlap. Mix remaining ingredients in a saucepan and bring to a boil. Simmer 5 minutes. Pour over chicken and bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes, basting several times. Serve with wild rice.
Pour peaches in pan. Sprinkle with cinnamon and dot with oleo. Spread dry cake mix over the top. Stir slightly to partially dampen cake mix. Bake at 350° for 25 to 30 minutes.
Mix all together and bake at 350° for 15 to 20 minutes. Cool.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake well until potatoes are well coated. Place potatoes in shallow baking dish. Bake 40 minutes or until potatoes are tender and golden brown.
Combine cornmeal, flour, sugar, baking powder and salt in large mixing bowl; set aside. Combine milk, egg and cheese and add to dry ingredients; mix thoroughly. Pour batter into hot, greased 10-inch skillet. Bake at 425° for 15 minutes or until cornbread is golden. Serves 10 to 12 people.
Mix and roll into small balls. Bake at 350° for 15 to 20 minutes. Reheat before serving if made ahead. These freeze well.
Combine the first 5 ingredients. Mix with mixture of the red wine vinegar, oil and sugar.
Open the cans and dump everything in a casserole pan, then sprinkle cornflakes on top. Bake at 350° for 45 minutes.
Cook and debone chicken. Cook broccoli according to package directions. Lay chicken and broccoli (odd and even) in casserole dish. Mix chicken soup, mayonnaise, curry powder and lemon juice in saucepan and heat. Pour over chicken and top with grated cheese. Bake 30 minutes at 350°.
Heat oven to 400°. Grease 10-inch oblong pan or same size pie pan. Heat broccoli to boiling. Cover and cook 5 minutes. Drain. Mix broccoli, onion, pepper and cheese in pan. Beat other ingredients until smooth. Pour in pan and bake 35 to 40 minutes.
Put all ingredients into crock-pot. Cook on high about 3 hours. Serve with garlic bread.
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Grease medium muffin cups or use paper liners. Beat sugar, margarine, vanilla and egg in a large bowl on medium speed, until light and fluffy. Beat in applesauce. Stir in flour, cracker crumbs and spices. Fold in walnuts. Bake at 350° for 20 to 25 minutes. Makes 12 muffins.
Fry steak until brown. Fry onion. Set aside. Cook potatoes and carrots for your size of meal. Save water in which vegetables are cooked. Put water from vegetables over meat and onion. Add remaining ingredients. Simmer until meat is tender. Add potatoes and carrots; simmer until vegetables are almost done. Add can of green beans. Simmer until all vegetables are done.
Combine ingredients and cook until thick. Pour into baked pie shell and top with meringue. Makes 2 small pies or 1 large pie.
Stir together cake mix, eggs, water and shortening until well blended. Shape dough into the size of walnuts. Roll in powdered sugar. Place 1 1/2 inches apart on greased baking sheet. Bake in 375° oven for 8 to 10 minuets. They will have a fudge-like center. Makes 4 dozen.
Chop up meat from heart, gizzard, liver and neck to a medium coarseness. Heat juice (about 4 cups) from turkey and add 1 cup water mixed with flour, chopped eggs, dressing, salt and pepper. Just bring to a boil to serve.
In double boiler, put 1 cup sugar, cocoa, 1/3 cup flour, salt, egg yolks, butter and milk. Cook, stirring constantly, about 30 minutes or until thick. Remove from fire and add 1 teaspoon vanilla. Cool.
Boil chicken until falls off bone. Then debone and add peppers, if wanted. Line bottom of pan with Doritos. Then layer chicken on top. Mix cream of chicken and mushroom soups together; thin by adding water. Pour over the chicken until mixture is moist underneath. Then sprinkle cheese over top. Bake about 15 minutes or 20 minutes, until cheese is brown.
In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill or 1 teaspoon dried, milk, egg, mustard and 1/4 teaspoon of pepper. Mix well. Shape into 1-inch balls.
Mix well. Roll in balls and dip in slightly beaten egg whites. Roll in chopped very fine walnuts. Place on cookie sheet. Press a hole in center with finger and put pineapple or grape jelly in center. Bake in 350° oven for 12 to 15 minutes. Makes 100 cookies.
Cook potatoes in boiling water to cover, until tender; drain. Beat potatoes, butter, half and half, eggs, salt and pepper until smooth. Spread potatoes in buttered baking dish (13 1/2 x 8 3/4 x 1 3/4-inch), swirling top with spoon.*
Mix ingredients together. Roll meat mixture into medium balls. Brown in 1-inch oil until done.
Combine first 4 ingredients. Mix with mixer for 5 minutes or beat by hand. Sift all dry ingredients. Add into oil, eggs and sugar. Fold in chopped nuts and apples. Bake in greased, floured 9 x 13 x 2-inch pan at 350° for 1 hour. Serve with whipped topping or ice cream.
Sift together the first 4 ingredients. Cream shortening; add sugar and cream until light. Add eggs and beat. Add dry ingredients, bananas and nuts. Bake in greased loaf pan at 350° for 50 to 60 minutes or until toothpick tests dry. Makes 1 loaf.
Melt margarine. Add peanut butter. Mix well. Add sugar. Mix well. Spread into greased 9 x 13-inch pan. Pour melted chips over peanut butter mixture. Chill for 2 hours. Cut into 1 to 2-inch squares.
Mix cake according to directions. Pour into two large cake pans and bake. Cool completely. Then slice into four layers. Mix cream cheese, lemon juice and vanilla frosting and spread each of the 3 lower layers with some frosting. You must leave a large amount for the top layer. Then over the frosting, spread some cherry filling on each of the lower layers, leaving 1/2 can for the top layer. Then finish the top layer with frosting and cherry filling. (I don't do anything to the sides, usually a little juice may run down.) This is a very good and attractive cake.
Use 3 parts cornbread to 1 part biscuits. Use enough chicken broth (or turkey broth) to cover. Beat eggs and stir in. Add celery and onion. Add sage to taste. Bake in greased casserole at 350° for 30 minutes.
Put chicken in baking dish. Sprinkle lightly with salt. Drain juice from pineapple, reserving the juice. Add soy sauce and sugar to the juice. Mix until sugar is dissolved. Pour over chicken. Bake at 325° about 45 minutes, basting several times. Place 1 pineapple slice on each breast half. Baste. Bake 10 to 15 minutes more.
Place the frozen rolls evenly in well-greased Bundt pan. Sprinkle the dry pudding over the rolls. In a saucepan, melt the butter or margarine. Add the nuts, brown sugar and cinnamon. Mix well until sugar is completely dissolved. Pour over rolls. Cover with waxed paper and a clean cloth. Allow to rise in a warm, draft-free place overnight. When ready to bake, preheat oven to 350°. Bake rolls for 30 minutes. Remove from pan while warm. Enjoy!
Cut steak in strips and brown in a little oil. Add chopped onion and chopped green pepper. Add 2 cups water, Kitchen Bouquet and salt. Cook slowly for 30 minutes or until meat is tender.
Peel carrots and slice in 1/4-inch segments. Cook for 20 minutes until just tender and cool. Slither onions and green pepper. Add soup, sugar, vinegar, oil, salt, pepper and mustard. Mix all together well. Pour over the carrots. Let sit overnight in refrigerator. Stir before serving.
Dissolve yeast in water. Cool milk and add it with egg, salt, sugar, then flour. Mix and knead. Let rinse until double in size. Roll out in circles and brush with melted oleo. Cut in pie-shaped wedges; roll up. Brush with oleo again. Let rise. Bake 15 minutes in 400° oven or until golden brown.
Brown sausage and drain; set aside. Saute vegetables in oil until crisp-tender. Set aside.
Combine first four ingredients. Bring to a boil on High in the microwave (2 to 3 minutes). Boil 2 to 3 minutes longer, stirring several times. Remove and stir in soda. Mix well. Pour over cereal and peanuts in a paper sack. Put sack in microwave 3 minutes, stirring every 30 seconds. Spread out to cool on cookie sheet. Stir often while cooling.
Pan-fry bacon and onion in heavy saucepan until onion is tender, but not brown. Stir in rice, water, salt and hot pepper sauce. Bring to a boil. Cover and cook over low heat for about 15 minutes or until done. Stir in beans or peas; cover and heat thoroughly.
Mix sweet butter, cream cheese and flour altogether. Form 24 balls. Place in small muffin pan and smooth to form a cup. Beat egg, brown sugar, butter, vanilla and ground nuts well. Fill cups. Bake at 325° for 25 to 30 minutes or until golden brown.
Mix Mochi and baking powder in a bowl. Beat eggs and add milk them add Mochi mixture. Add butter, sugar and vanilla. Mix well. Pour into pan.
Remove stems, cut off tops of peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seed. Mix thoroughly and place in peppers, pressing in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar* and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. May be kept several months before using.
Wash cucumbers in cold water, then slice 1/4-inch thick and put in canning jars. Put sliced onions on top. Mix last 5 ingredients and pour over to fill jars. Seal and turn jars upside down and put in refrigerator. Flip jars over daily for 3 weeks. Do not cook.
Melt oleo and chocolate in microwave. Add remaining ingredients and mix well. Place in 9 x 13-inch pan which has been lightly sprayed with nonstick spray. Bake at 350° for 30 to 35 minutes. Can be frosted, if desired.
Heat butter in milk until melted. Cool. Stir in egg. Combine with flour. Roll out and cut. Lay flat on tray sprayed with vegetable spray. Place in freezer until frozen. Put in freezer bags or containers. To cook, drop in boiling broth over low heat for 15 to 20 minutes.
Mix all together. Bake at 350° for 10 minutes. Drop by spoonful onto greased cookie sheet.
Microwave cauliflower until tender. Top with mustard mix and shredded cheese. Cook 1 or 2 more minutes, until cheese is melted. Serve.
Cook Soup Mac in enough boiling, salted water to more than cover until water has boiled away, about 30 minutes. Drain fruits well and save juice.
Mix well peanut butter, sugar and margarine. Press into a 9 x 12-inch pan. Spread melted chocolate chips over this mixture. (You can use large Hershey bars.) Chill.
In a skillet cook bacon until crisp. Drain, reserving 1/4 cup drippings in skillet. Set bacon aside. Cook onion and garlic in drippings until tender but not brown. Stir in butter until melted. Drain cans of clams and tuna. Break tuna into chunks. Add to skillet along with bacon, olives, parsley and pepper. Heat. Keep hot.
Mix all ingredients, except bread crumbs, thoroughly. Place in greased casserole; top with crumbs. Bake at 350° for 20 minutes.
Cream eggs, shortening and sugars together, blending well. Mix flour, salt, soda and nuts; add to sugar-egg mixture. Fold in mashed bananas. Grease and flour a bread pan (large size) and pour in mixture. Bake in preheated 350° oven for 1 hour.
Sprinkle cheese, onion, ham and broccoli in bottom of pie crust. Beat eggs and milk together and pour over ingredients in pie shell. Bake at 425° for 15 minutes, then reduce oven to 300° and finish baking until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Mix all ingredients together. Bake in slow oven at 275° to 300° approximately 1 to 1 1/2 hours or until toothpick or tester comes out clean.
Sift flour, baking powder, soda, salt and sugar together. Add eggs, margarine and milk to flour mixture; beat well. Spoon onto hot griddle and cook until done on both sides.
In a large Dutch oven, saute celery and onion in oil for about 1 to 2 minutes or until tender. Do not brown them. Add the potatoes, water, butter, salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until the potatoes are fork-tender, not mushy.
Saute onions, celery leaves and sausage until well done. Add to rest of ingredients. Scoop into small balls and refrigerate overnight. Flatten balls and brown in oleo until done.
Wash broccoli, green onions and cut stems and tops. Saute broccoli and onions in butter, stirring constantly, about 3 minutes. Add potatoes and chicken broth and bring to a boil. Cook about 20 minutes. Thicken the milk with cornstarch, stirring with wire whisk until smooth. Add to first mixture and cook slowly for a few minutes. Serve with shredded cheese on top.
Mix butter, sugar and egg yolk until creamy. Add flour and vanilla. Spread mixture very thinly with spatula onto lightly greased 10 1/2 x 16-inch cookie sheet. Cover batter with beaten egg white. Sprinkle with chopped pecans. Press pecans into the batter with hands or spatula. Bake at 325° until lightly browned or firmly set. Cut while hot by pressing spatula lengthwise to make squares. Remove with spatula just before crisping.
Cream the shortening. Beat in sugar, molasses and eggs. Sift together dry ingredients and mix with coconut, nuts and raisins. Add alternately with milk to creamed mixture. Drop teaspoonfuls 2-inches apart onto greased baking sheet. Bake at 375° for 10 minutes. Makes 9 1/2 dozen.
Cream butter, sugar and oil; add eggs, flour and bananas. Mix well; add soda, salt, nutmeg, cinnamon, cloves and vanilla. Stir in nuts and raisins. Bake in greased tube pan at 300° for 1 hour and 10 minutes.
A food processor makes this recipe a breeze. But even if you chop the vegetables yourself, you'll have this salad prepared in almost no time. Gazpacho is traditionally served uncooked, but it needs to sit for several hours to allow flavors to permeate.
In a large skillet, brown ground beef and drain. Stir in taco seasoning, beans (rinsed and drained) and salsa. Bring to a boil, reduce heat and simmer 5 minutes. Cut peppers from top to bottom. Remove seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon 1/2 cup meat mixture into each pepper shell. Place in ungreased 13 x 9-inch dish. Cover and bake at 350° for 15 to 20 minutes. Top with tomato, cheese and sour cream. Makes 4 servings.
Cream butter, shortening and sugar. Add eggs; beat. Add milk and flour alternately. Add flavorings. Continue beating until well mixed. Bake 1 1/2 hours at 325°. Cool 10 minutes in pan.
Sift dry ingredients together. Blend in shortening. Dissolve yeast in water. Let stand for 5 minutes. Add to buttermilk. Then add buttermilk and yeast to flour mixture. Mix well. Cut biscuits after you have rolled out dough. Dip in melted butter and place on greased pans. Bake at 350° for 12 minutes.
Butter the inside bottom of casserole dish. Add scallops, then pour wine over scallops. Pour half the butter over them. Cover with bread crumbs, then cover crumbs with remaining butter. Bake at 375° for 15 minutes.