HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice squash and place into sprayed casserole dish. Spread soup (no water added) over squash. Salt and pepper to taste. Bake at 350° for 45 minutes. Top with corn flakes. Cook for additional 10 minutes or until corn flakes are golden brown. Should be tender and crisp.
Sift all ingredients together and mix well. Use 6 tablespoons per cup of boiling water.
Mix well the first 6 ingredients. Form into balls. Refrigerate while melting morsels and wax in microwave, stirring after each minute cooked. Continue until completely smooth, then dip balls in chocolate and drain on wax paper.
Combine all ingredients. Bake at 350° for 45 minutes, uncovered.
Beat all together. Dip sliced bread in mixture. Put in frying pan (sprayed with vegetable oil). Brown, turn and brown on medium-low heat. This does 8 to 10 slices of bread. Serve hot with butter and syrup.
Saut sausage, onion and green pepper in skillet. Pour off drippings. Add flour and salt, blending well. Gradually add milk. Cook over low heat, stirring constantly, until thickened. Stir in macaroni and 1 cup cheese. Spoon mixture into lightly greased 1 1/2-quart casserole. Sprinkle remaining cheese on top and bake at 400° for 25 to 30 minutes. Makes 4 to 6 servings.
Cook potatoes whole with skins on until tender. Remove skins as soon as possible and cube. While still warm, beat the oil and vinegar together; pour over potatoes. Stir gently. Cover and refrigerate for 2 to 3 hours. Add remaining ingredients. Mix well and refrigerate an hour or so longer to let flavors combine.
Mix all ingredients together. Place in container with lid. Use 2 to 3 teaspoons per mug of hot water or to your taste.
Microwave oleo until melted. Add marshmallows. Coat with oleo. Microwave 1 1/2 minutes. Stir until smooth. Add cereal; mix well. Press into greased square baking pan; cool. Cut into squares.
Broil peach halves slowly until golden brown, about 5 minutes. Fill centers with jam and top with Cool Whip.
Heat first 3 ingredients until bubbly; stir in shrimp. Cook until shrimp turn pink. Serve over cooked pasta (goes well with angel hair pasta).
Mix and dissolve water and soda; set aside. Mix dry ingredients; set aside. Cream shortening and sugar. Add eggs. Add flour mixture and milk alternately. Add soda water. Batter may be thin. Grease cookie sheet, drop by teaspoon. Bake at 350° for about 8 minutes. Test by touch. Cool.
Saute onions and mushrooms in 1 tablespoon margarine in nonstick skillet for 5 minutes. Place chicken in saucepan. Cover with 3 1/2 cups water. Bring to boil and simmer for 30 minutes. Let cool and shred chicken. Save broth.
In large pot, heat spaghetti sauce. In skillet, brown hamburger and sausage with salt, pepper and garlic powder. Drain and add to sauce. In same skillet, saute mushrooms, onion and bell pepper in olive oil; stir in ripe olives and sprinkle with oregano; add to sauce. Stir in can of tomato paste. Cook on low heat until hot throughout (or let simmer all day for even more flavor). Cook spaghetti in boiling salted water, adding 1 teaspoon oil to prevent sticking. Drain. Serve sauce ladled over cooked spaghetti.
Mix flour and cinnamon. Add remaining ingredients. Chill. Roll into 1-inch balls and dip in sugar.
In large pot, bring sugar and water to a boil. When dissolved, remove from heat. Add Jell-O, stirring constantly. (Flavor doesn't matter. It is just for color.) Add frozen lemonade and frozen orange juice. Mix well. Add can of pineapple juice and almond extract. Put into 2 (1 gallon) freezer bags and freeze flat.
Throw hot pasta on top of thawed defrosted veggies. Toss with salad dressing.
Mix first four ingredients and store overnight. Take balls of ice cream, roll in crushed cornflakes. Freeze overnight. Dip in batter (no bare spots in batter covered balls). Fry until golden brown.
Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour mixture in an 8-inch baking dish. Place in a shallow pan on oven rack. Pour hot water around it one-inch deep. Bake at 350° for about 1 hour and 30 minutes (or until a knife, inserted halfway between center and outside edge, comes out clean, and should spring back when lightly pressed). Serve with Lemon Cream Sauce. Serves 8.
Brown beef in skillet; drain. Combine beef, green beans, soup, water, salt and pepper. Combine mashed potatoes and 1/2 can onions. Spoon potato mixture in ring around edge of casserole. Bake at 350° for 30 minutes.
Bake cake as directed. Cool. Cut into layers to make 4 rounds. Prepare pudding as directed. Put 1 cake layer into dish. Sprinkle with 1 tablespoon Kahlua; add a layer of pudding, layer of crushed candy and layer of Cool Whip. Repeat 3 times, ending with Cool Whip.
Place the quartered potatoes in an even layer in the bottom of a 5 to 5 1/2-quart slow-cooker pot. On top of the potatoes, first evenly layer the garlic, then the chopped onion, beef cubes, barley and cannellini beans. Stir together the beef broth, water, ketchup, paprika, salt and black pepper in a small bowl until the mixture is well blended and smooth. Pour ketchup mixture over the beef mixture in the pot. Cover the slow-cooker pot. Cook on high for 6 hours or on low for 9 to 10 hours until the meat, potatoes and barley are tender and the stew liquid is nicely thickened.
In a glass bowl, combine milk and vinegar. Set aside. In a large bowl, combine well the other remaining ingredients. Stir in milk mixture all at once. Mix thoroughly but gently. Don't
Heat oil in wok or large frypan and fry onion and garlic until golden. Add the pork and stir-fry until just cooked through. Make a hole in center or pork and pour in seasoned eggs; scramble. Toss in rice and stir. Sprinkle the fish, chili and soy sauces over mixture. Then add the green pepper, tomato, scallions and shrimp, stirring until mixed.
Mix liquid smoke, onion, garlic powder, salt and pepper in large enough bowl to soak meat in overnight. Place in dehydrator or oven at 150° for 10 to 12 hours, or until desired dryness.
Fry bacon until crisp; drain. Combine all ingredients in kettle; cook until zucchini is soft. Place in blender container; process until smooth. Reheat. May be frozen.
Mix all ingredients together, except for Dream Whip. Set aside. Mix 1 package of Dream Whip according to directions on package. Fold into mixture. Put all into graham cracker pie shell. Mix another package of Dream Whip. Put on top of pie. Sprinkle with nuts and coconut. Refrigerate at least 2 hours before serving.
Bake cake as directed on package but add bananas, soda and nuts. Bake in 9 x 13-inch pan.
Mix all together and roll in crescent shape (small). Bake in slow oven (275°) for about 40 minutes. Roll in powdered sugar while hot.
Mix sugar, butter, eggs and vanilla. Mix flour, salt, soda and baking powder; mix with first mixture. Stir in sour cream a little at a time. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
Mix flour, meal, sugar and eggs. Stir until creamy. Drain pineapple juice. Add pineapple and butter to mixture. Bake at 300° for about 40 minutes.
Cook manicotti according to package directions. Drain. Cool in a single layer on wax paper or aluminum foil to prevent manicotti from sticking together.
In medium bowl, combine all ingredients, except fruit. Place fruit in large shallow dish, pour mixture over fruit. Cover. Chill 3 hours or overnight, stirring occasionally.
Trim and peel carrots. Cut into 4 or 5 pieces. Peel and cube potatoes. Heat butter and saute onion briefly. Add potatoes and carrots to chicken broth. Bring to a boil. Then add thyme and bay leaf. Simmer 30 to 40 minutes. Discard bay leaf. Put carrots and potatoes with a little liquid in food processor or blender and puree. Continue to do this until all the potatoes and carrots are pureed. Put back in pot and bring pureed vegetables to a boil. Then add remaining ingredients. Heat it through. Garnish with fresh dill.
Combine cream cheese and sugar, mixing until well blended. Stir in remaining ingredients. Chill. Serve over pound cake or sponge cake slices. Makes 1 1/3 cups. This can be used for Passover also.
Peel banana. Break into pieces and put into a blender. Add milk, 2 scoops ice cream and fudge topping. Blend at medium speed until smooth. Pour into cup. Add last scoop of ice cream.
Grease & flour 9 X 13 pan. Beat for 3 minutes. Bake at 350° for 20 minutes.
Preheat oven to 400°. Mix all ingredients together. Fill greased muffin cups good half full. Bake 15 minutes. Makes about 2 dozen muffins.
Brown beef and onion. Add taco seasoning and beans. Mix. Pour into casserole dish. Spread cheese over mixture. Mix corn bread as directed on package. Spread over cheese. Bake at 350° for 1/2 hour until corn bread is brown. Makes 4 servings.
Mix white sugar, egg yolks, flour and milk. Let boil. Put 1 cup sugar in iron skillet and let dissolve until brown. Add to other mixture. Cook until thick. Pour into a pastry shell, bake until done. Makes 2 pies.
Grate cheese. Allow cheese and sausage to come to room temperature. Mix all ingredients together. Roll in balls. Bake on cookie sheet at 350° for 15 minutes.
Mix and knead ingredients until well blended. Roll into small balls and bake on ungreased cookie sheet for 15 to 20 minutes in a 325° to 350° oven.
Boil eggplant in salted water, drain. Saute onions in butter. Add eggplant, egg, and cheese. Cook a little more, until cheese is melted. Add a little bread crumbs, then add seasoned bread crumbs on top, then dot with butter. Bake at 350° in a pan for 45 minutes.
In a bowl combine all ingredients well; add salt and pepper to taste. Transfer to 9 x 13-inch baking dish and bake in preheated oven at 350° for 45 minutes or until lightly browned.
Heat oven to 350°. Heat margarine in a 13 x 9 x 2-inch rectangular pan in oven until melted. Sprinkle vanilla wafer crumbs evenly over margarine. Sprinkle coconut and candies over crumbs. Pour milk over candies. Mix remaining ingredients except 1 cup candies in medium bowl. Stir in candies. Drop dough by rounded teaspoonfuls about 1-inch apart onto candies in pan. Bake 35 to 40 minutes. Cool squares completely before cutting. Cut into 1 1/2-inch squares. Makes 48.
Brown the hamburger. Add sauces, onions, beans, half of the corn chips (lightly crushed) and half of the Cheddar cheese. Pour into a large casserole and bake for 25 minutes at 350°.
Boil pork chop in seasoned water for 20 minutes. When ready to serve, beat 1 egg with green onion. Add to soup and serve.
Blend corn and egg. Add pancake mix. Fry in 1/2-inch hot shortening until golden brown. Turn and brown other side.
In a saucepan, combine stock and catsup. Heat slowly. Add remaining ingredients. Marinate ribs for 3 hours or longer in sauce. Preheat oven to 350°. Place ribs on rack in a roasting pan. Roast for 1 hour, basting frequently with sauce.
Mix soups and water together. Add Cheez Whiz and mix well. Add onion, rice and broccoli. Pour into a 9 x 13-inch greased baking pan and bake at 350° for 40 minutes.
Put all ingredients into a storage container with a lid (Tupperware is nice). Shake well. Store in a kitchen cupboard.
Cream first 4 ingredients together. Add zucchini, eggs, vanilla and buttermilk. Combine next 5 ingredients in a small bowl, blending well. Mix with rest of mixture. Pour into a greased and floured 9 x 13-inch baking pan. Sprinkle with chocolate chips. Bake at 325° for 45 minutes. Contains 221 calories and 11.9 fat.
Cook carrots until tender. Heat soup until hot and add all ingredients. Pour over carrots. Refrigerate for at least 24 hours. Keeps indefinitely.
Mix cornstarch with sugar; add water and jello. Cook until thick. Pour over strawberries in a baked crust. Top with Cool Whip.
Cook potatoes in small amount of water. Saute onion and pepper in 1/2 stick margarine. Add creamed corn, Niblets Mexicorn and mushroom soup. Mix all ingredients and heat well.
Brown meat with onion and pepper; drain. Stir in remaining ingredients. Place cheese on top. Cover with aluminum foil. Bake for 35 minutes at 325°. Uncover and bake 15 minutes.
Mix all together; put in greased bread pan. Bake 1 hour at 350°.
Mix all ingredients well and spread in a 1/8-inch thick circle on platter. Leave room around circle for crackers.
Mix ground beef, onion, salt, pepper, oats, milk and eggs. Shape in small balls. Place in cake pan. Punch holes in balls. Mix ketchup, brown sugar, mustard, Worcestershire sauce, salt and pepper. Pour over meatballs. Bake 1 hour at 350°.
Place cucumbers, onions and bell peppers in dishpan and cover with ice. Heat sugar, vinegar, salt and celery seed. Let cool. Pour over iced cucumbers. Mix together. Put in freezer bags and freeze. Serve half frozen.
Cream shortening and sugar until light. Add eggs and beat well. Mix soda with fruit. Sift dry ingredients 3 times. Add each alternately, beating after each.
In a heavy saucepan, place the chicken thighs, one layer thick. In a heavy saucepan, melt the butter. Add the onions and cook until translucent. Add the flour, stirring until very thick. Gradually add the cream and stock, stirring to maintain a thick sauce consistency. Add the next five ingredients.
Peel and rinse shrimp. Chop green onions to 1/4-inch each. In a skillet, heat oil on high. Add garlic and ginger; fry until brown. Add shrimp; fry until they begin to turn pink. Add chili powder, coriander and sesame oil. Add mushrooms, green onions and salt to taste. Mix with cooked noodles until spices are blended. Serve with lemon wedges.
Dredge breaded pork chops with seasoned flour. Heat oil; add chops and brown. Remove; add mushrooms. Cook until tender. Pour chicken broth, tomato paste, onion, green pepper and garlic in blender or food processor until well blended (no lumps). Pour half of mixture in bottom of casserole dish; add chops and mushrooms, then add remainder of tomato mixture. Cover and bake at 350° for 40 minutes; uncover and bake 20 minutes.
Melt oil in large skillet and brown onion, green pepper and beef. Add remaining ingredients. Stir and cook over low heat 1 1/2 hours. (Serves 4 to 6.)
Mix pudding and undrained pineapple. Add other ingredients. Chill and serve.
Clean and peel shrimp. Heat safflower oil until hot. Add shrimp and cook 1 minute on each side; remove. Add to skillet the shallots and tarragon; saute a few seconds. Add water and boil down. Add heavy cream and reduce heat. Add butter and melt. Add mustard. (Do not allow to boil after mustard is added.) Remove from heat. Add salt and pepper. To serve, pour a little sauce onto each plate, then arrange shrimp in a nice design on top of each plate of sauce.
Sprinkle sugar on vegetables and let stand. Bring to boil the remaining ingredients; pour over vegetables and let stand 1 1/2 hours. Put into containers and freeze.
Combine all ingredients in bowl. Blend together. Shape into loaf and bake in shallow pan, uncovered, in 350° oven for 1 1/2 hours.
Preheat oven to 375°. In 9-inch baking dish, arrange peppers; set aside. In large bowl, combine meat sauce, 1/2 cup cheese and uncooked rice. Evenly stuff peppers with sauce mixture. Pour water in dish, then cover with aluminum foil. Bake 50 minutes or until peppers are tender. Remove foil and top with remaining 1/2 cup cheese. Bake 5 minutes or until cheese is melted. Makes 4 servings. Prep time: 15 minutes.
Preheat oven to 350°. Place fish in baking dish. Spread sauce over fish and bake 45 to 50 minutes.
Boil chicken. Cool and pick off bones. Cut up celery and onions. Steam in separate pans until tender. (Drain off water.) Drain bean sprouts. Add celery, onions, bean sprouts and chicken. Mix all together. Heat; do not cook. Add salt and pepper to taste. Cook rice. Serve over rice or chow mein noodles.
Cream together cream cheese and sugar. Add Cool Whip and mix well. In crusts, layer each with sliced bananas. Pour 1/2 of creamed mixture in each crust. Top with blueberry pie filling (1/2 can on each). Refrigerate.
Mix in blender, then add three qt. Ginger Ale. Makes one gallon.
Preheat oven to 350°. Spray loaf pan and set aside. In a 2-quart bowl, combine cake mix, milk, banana and eggs; mix well. Stir in coconut. Pour into loaf pan. Bake 55 to 60 minutes or until done. Cool in pan on wire rack for 15 minutes. Loosen edges with knife and remove from pan. Cool completely. Cut cake into 12 slices. Top with kiwifruit, ice cream and preserves.
Dissolve yeast in warm water. Pour boiling water over oatmeal. Cool until warm. Add butter, molasses and yeast mix. Blend in eggs. Gradually mix in flour, adding enough to make a smooth dough. Knead for 10 minutes on floured board. Place in greased bowl; cover and let rise until double in size. Punch down. Shape into 2 loaves. Place into greased loaf pans. Paint top with melted butter and sprinkle with oatmeal. Cover and let rise to double. Bake at 350° for 40 to 45 minutes or until done. Serves 20 slices.
Lightly mix the first seven ingredients and form in loaf pan. Start baking at 350°.
Cook chicken; cut into bite size pieces. Combine with remaining ingredients. Spoon mixture onto 2 crescent rolls (rectangular shaped). Pinch up all 4 corners. Bake at 375° for 11 to 13 minutes. Serves 4.
Place corn puffs into a greased roaster pan. Set aside. In a saucepan, add margarine, brown sugar and Karo syrup. Boil for 5 minutes at medium heat. Remove from heat and add salt, vanilla and baking soda. Pour over corn puffs. Bake in a 250° oven for 1/2 hour, stirring every 10 minutes.
In a large skillet, cook the bacon until crisp; drain (reserve 3 teaspoons drippings). Crumble bacon in a large bowl; toss bacon with potatoes and onion. Set aside. Combine flour, sugar, water, vinegar, salt and pepper; stir into skillet. Cook until thickened and bubbly. Stir in cream; pour over potato mixture. Toss gently to coat. Serve warm.
Cream butter and sugar thoroughly. Add remaining ingredients. Chill dough about 1 hour and keep chilled while making. Use cookie press. Bake in 350° oven until firm on top, about 10 or 12 minutes.
Spray a 9 x 13-inch pan with Pam. Soften cream cheese and spread into pan. Spread can of chili beans over cream cheese. Add chili peppers over beans. Layer black olives, then green onions, then cheese. Bake 20 minutes at 350°.
Combine sugar and water in a small saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat. Immediately add mini chocolate chips, stirring until melted. Continue stirring until glaze is desired consistency. Makes about 1/2 cup of glaze.
In saucepan, melt cheese along with Ro-Tel tomatoes. Brown ground beef with onion; drain. To beef, add cheese mixture, bean and soup. Stir. In baking dish, cover bottom with chips. Pour mixture over chips. Bake at 350° for 15 minutes. Top with sour cream, grated cheese, lettuce, black olives and green onions, if you like.
Brown hamburger, onions and garlic salt in iron frying pan. Put into crock-pot, the hamburger combination plus the remaining ingredients. Put in crock-pot in the morning. Later in the day, cook spaghetti and add to pot with as much grated cheese as you like. Cook on low until supper time. Feel free to add more salt or pepper to taste. Serve with hot rolls, tossed salad and iced tea.
Season pork chops with salt and pepper; dredge with flour. Brown in margarine. Insert a clove in each pork chop and place in baking dish. In same pan where pork chops were browned, put sugar, water, sour cream, bay leaf and vinegar. Bring to boil; pour over chops. Tightly cover and bake at 350° for 1 1/2 to 2 hours.
Cook spaghetti; drain and while still warm, add 1/2 bottle of dressing. Add Good Seasons; chop up vegetables and stir into spaghetti. Add remaining bottle of dressing. Toss; sprinkle in Parmesan cheese.
Take a bun and split open. Spread with margarine. Then spread with mustard and add slice of cheese. Place hot dog on bun and add 1 teaspoon relish. Wrap each bun in aluminum foil and bake at 375° for 12 minutes.
Melt butter in glass pie plate in 350° oven. Add crushed crackers and mix well. Saute onion in 2 tablespoons butter. Salt and pepper to taste. Pour sauteed onions over cracker crumbs. Beat eggs and add milk; pour over onions. Cover with grated cheese. Bake for 30 minutes or until done.
You will also need 8 to 10 (7 ounce) paper or plastic cups.
Saute chopped onion in bacon drippings or butter. Then add ground beef and saute until well done. Add tomato soup, kidney beans, chili powder and salt. Cover and cook slowly for 1 hour. Serves 8.
Smear the inside of 8 x 9-inch baking pan with shortening. Add melted butter. Mix cocoa and sugar together, then stir in melted butter. Add eggs and vanilla and stir again. Now add flour and salt and mix until smooth. Spread in pan. Bake at 350° for 40 to 50 minutes. Let cool before cutting. (That's the hard part.)
Cook and drain the spaghetti. Cook the chicken breast and tear apart. Put the spaghetti and chicken in a large baking dish. Add the soups and rotel. Put the velveeta in a microwave safe bowl and melt the cheese. Mix with the other ingredients and cook until hot and bubbly. This is delicious served with a salad and five cheese garlic bread.
Spray a 9 x 13-inch pan with nonstick spray. Sprinkle nuts and raisins on bottom of pan. Put cinnamon in bag with rolls and shake to cover each roll; arrange over nuts and raisins. Sprinkle dry pudding mix over dough. Drizzle syrup and margarine over all. Cover with damp towel. Let set 5 to 6 hours. Bake at 350° for 25 to 30 minutes. Invert pan onto serving plate.
Heat oven to 350°. Make incisions in the meat with a sharp knife and fill with garlic pieces. Make incisions about every 3 inches or so all over the meat. Rub meat with lemon juice; sprinkle with salt and pepper. Wrap in foil; place in oven roaster. Bake 30 to 40 minutes per pound.
Heat oven to 400°. Empty potato slices and packet of seasoned sauce mix into ungreased 2-quart casserole. Heat tomatoes, water and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake, uncovered, 30 to 35 minutes. Yields four servings.
Mix all ingredients together in large container. Store in airtight container. Use 1/3 cup powder to 1 cup water.
In large bowl of mixer, combine cheeses, Worcestershire sauce, cayenne pepper and salt. Cream until well blended and smooth. Spoon into a piece of wax paper or plastic wrap and refrigerate. In about 15 minutes, mold into a ball while in paper or plastic wrap. Chill. To serve, roll in chopped parsley or chopped nuts. Serve with apple wedges and crackers.
Slice all vegetables very thin. Sprinkle 1 big tablespoon of salt over vegetables. Set aside 1 or 2 hours. Drain off water. Mix 3/4 cup of sugar, vinegar and celery seed and pour over vegetables; refrigerate before eating.
Cook sweet potatoes until boiling. Drain. Add both eggs, sugar, milk and vanilla. Mix ingredients. Bake for 30 minutes at 350°.
Boil chicken until tender and remove skin and bone. Chop chicken. Set aside. Chop onions and cook slowly in oil or oleo. Do not brown! When onion is tender, add celery soup and let come to a boil. Cook macaroni until tender. Drain. Use baking dish and add layer of macaroni, a layer of cheese, then a layer of chicken. Then pour the onion and celery soup mixture over this and top with buttered bread crumbs. Bake in an oven for about 25 minutes at 350°.
Mix flour, eggs, milk, sugar and vanilla. Bring to a boil and cook until thickens. (Stir at all times.) Remove from heat and add butter and pineapple. Pour over graham crackers.
Peel and dice apples enough for 4 cups. Mix with sugar; let stand 1 hour. Add eggs beaten in salad oil and vanilla. Add flour sifted with salt and baking soda. Add walnuts. Mix well, but do not beat hard. Bake in greased and floured pan at 325° for 45 minutes in Bundt pan.
For dressing, whisk olive oil with vinegar, lemon juice, mustard, sugar, dill and pepper. In a large bowl, combine spinach, cabbage, artichoke hearts, ham and cheese. Pour dressing over salad. Toss gently. Yields 4 servings.
Saute bacon drippings, sugar, salt and vinegar. Dice onions and radishes. Pour over leaf lettuce (garden lettuce).
Combine sugar and butter and cream until light and fluffy. Add eggs, one at a time, beating well. Add flour to creamed mixture. Add milk and beat well. Stir in flavorings.
Brown meat and onion in Dutch oven on stove. Drain fat. Add remaining ingredients except Fritos. Simmer 20 minutes. Serve over Fritos.