HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a saucepan, whisk together broth, tomato paste and chili powder. Simmer, uncovered, for 5 minutes. In a bowl, combine spinach, onions, sour cream and cottage cheese; stir in 1 cup shredded cheese. Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish. Dip tortillas into remaining sauce. Spoon 1/4 cup spinach mixture down the center of each tortilla. Roll up and place, seam side down, in baking dish. Top with remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Grease 1 1/2-quart casserole. Put rice in and set aside. Melt margarine; add onion, soup, water, milk and Cheez Whiz. Cook until cheese melts. Put broccoli on top of rice. Pour on sauce; mix well. Bake in 350° oven 1/2 hour or until bubbly, uncovered.
Mix all the ingredients. Chill. Serve with Melba toast or bread cubes.
Preheat oven to 325°. Grease a 10-inch tube or Bundt pan. Sprinkle with 1/2 cup finely chopped pecans. In a large mixing bowl, beat the cheese, butter, sugar, vanilla, cinnamon and nutmeg until fluffy. Add eggs, one at a time, beating well. Combine flour and baking powder. Add to batter and mix well. Stir in the cherries and coarsely chopped pecans. Pour into prepared pan. Bake 1 hour and 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 5 minutes and remove from pan. Garnish and frost as desired. Makes one 10-inch cake.
Cook tomatoes for about 20 minutes. Chop peppers, onions and garlic fine. Mix with tomatoes and spices. Cook for 45 minutes. Then add cornstarch mixed with a little water to mixture. Put into hot clean jars and seal. This is good with chips!
Put layers of potatoes in buttered baking dish. Sprinkle with salt, pepper and flour. Dot with butter. Repeat steps until potatoes are gone. Add milk until it may be seen through top layer. Bake for 1 1/4 hours in moderate oven at 350°, or until potatoes are tender.
Preheat oven to 400°. In large nonstick skillet, heat oil over medium heat. Add onions and saute until softened (3 to 5 minutes). Stir in curry powder and cook, stirring, 1 minute. Add mushrooms, peppers and squash and stir until the mushrooms are limp and exude their liquid. Add tomatoes and mash with a wooden spoon. Stir in red pepper flakes and simmer uncovered for 10 minutes. Stir in tomato paste and season with salt and pepper. (The recipe cane be prepared up to this point and stored covered in the refrigerator for up to 2 days.) Reheat before continuing.
Mix cheese, olives, mayonnaise and seasoning. Spread evenly on tortillas. Roll tortillas tightly. Chill 2 hours or more. Cut into 1-inch thick slices. Discard ends. Serve with spirals facing up.
Bring syrup and butter just to a boil. Add the peanut butter; stir until blended. Add cereal and mix. Spread on greased cookie sheet. Frost with chocolate chips melted in a double boiler. Cool before cutting.
Cream thoroughly the sugar, Crisco, eggs and vanilla. Add remaining ingredients slowly. Drop by tablespoon on cookie pan. Flatten with fork. Bake 15 minutes in 350° oven.
Rinse and drain shrimp. Chop shrimp with green onions. Moisten with mayonnaise so that the mixture is spreadable. Add lemon juice. Let sit in the refrigerator at least 12 hours. Serve with Ritz crackers.
Heat oven to 325°. Combine flour, baking soda and salt in bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans. Using a 1/4-cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2-inches apart. Bake in a 325° oven 15 to 17 minutes until golden brown around edges and lightly colored on top. Remove the baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and cool completely. Makes 24 cookies at 28 cents each. Prep: 20 minutes. Bake: at 325° for 15 to 17 minutes.
Mix dry ingredients as for pie crust and cut in shortening (I always used lard.) Add remaining ingredients. Roll out on floured board. Cut with large cookie cutter. Sprinkle cookies with sugar, if desired. Bake in 375° oven until edges start to brown.
Place the chicken breasts in buttered oblong baking dish. Cover with small amount of butter. Cover with the cheese over butter, then the stuffing. Bake 1 1/2 hours at 350°. Cover with foil; uncover short time before serving.
Blend 1 cup of love and 1/2 cup of kindness. Add alternately in small portions 1 cup of appreciation and 3 cups of pleasant companionship into which have been sifted 3 teaspoons of deserving praise. Flavor with 1 teaspoon of carefully chosen advice. Lightly fold in 1 cup of cheerfulness to which has been added a pinch of sorrow. Pour with tender care into small clean hearts and let bake until well matured. Turn out on the surface of society. Humbly invoke God's blessing and it will serve all mankind.
Mix pudding with 3 1/2 cups milk, fold in Cool Whip. Crush Oreos; set aside. In another bowl, cream oleo, cream cheese and sugar. Add these ingredients to pudding mix; mix well. Then in bottom of planter place foil to cover hole. Put layer of crushed Oreos, layer of pudding mix etc., layer all the way to rim of planter, with Oreos on top. When placing flowers in mix, put stems of flowers in straws.
Put Smokies (along with any liquid from package) into a large skillet and brown lightly. Originally they were not supposed to be browned, but I usually did by accident and they turned out okay, so I put that part in the recipe. When good and hot, add your jelly and stir well. You will need to get out all of the jelly lumps. Now you will add approximately 1/2 of the mustard. Mix well. At this point, it is very unattractive and you'll be tempted to deposit the whole mess down the garbage disposal, but I promise it will get better. You will need to heat over medium burner until thickened.
Mix together all ingredients except can of onion rings, place in 350° oven and bake until casserole begins to bubble. Remove from oven, place can of onion rings on top of casserole and place back into oven until brown.
Preheat oven to 375°. Put tomato slices on paper towels. Pat slices to remove excess moisture. Sprinkle with salt and pepper. In a small skillet, heat oil; saute garlic and onion until softened. Cool. Sprinkle 1/4 cup of the Parmesan cheese over crust. Top with onion mixture and lay the tomato slices in a pretty pattern on top.
First Layer: Make cake as directed on box. Divide evenly between 2 greased and floured 9 x 13-inch cake pans. Bake at 350° for 15 to 20 minutes.
Season meat with garlic powder, onion powder or Lawry's seasoning. Make into 4 patties. Tear 4 large pieces of tinfoil and put meat patties in each one.
Grind meat together twice. Soak bread in cream about 5 minutes. Cook onions in 1 tablespoon of butter until tender. Combine meats, crumb mixture, onion, egg, parsley and seasonings. Beat until fluffy, about 5 minutes at medium speed with electric mixer. Form into 1 1/2-inch balls. Brown in 2 tablespoons butter and remove. Make gravy. Stir flour into drippings. Add broth, water and coffee. Heat and stir until thickened. Return meat balls to gravy. Cover and cook slowly, about 30 minutes, basting occasionally. Makes 2 1/2 dozen balls.
Topping: Combine coconut with 1/2 of the pineapple; set aside.
Combine rhubarb, sugar, egg yolks and tapioca in top of double boiler. Cook over boiling water until tapioca is dissolved and rhubarb is tender. Stir in butter. Pour in baked pie shell. Beat until foamy the egg whites. Add sugar gradually. Beat to soft peak stage. Put over pie and bake until meringue is brown.
Melt oleo and saute onion in it. Add bouillon cubes, chicken broth, rice and spinach. Cook 20 to 25 minutes.
Fill a 1-cup measure with ice. Add water to fill cup. Pour into blender. Add strawberries, egg, dry milk, vanilla and sugar. Cover and blend at high speed until thick and creamy. Pour into tall glass. Garnish with peppermint leaves. Serve cold.
Combine the first 5 ingredients. Bring to a boil the remaining ingredients, cool and pour over cabbage, other veggies and oil. Refrigerate overnight. Will keep 2 to 3 weeks in refrigerator.
Brown ground beef; drain and rinse with hot water. Prepare stuffing mix according to package instructions. Place beef in bottom of 2-quart casserole dish or 9 x 9-inch pan. Spoon stuffing over meat. Mix soup and water. Pour over stuffing. Bake 30 minutes at 350°.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch chips.
Put ingredients all together and mix well. Melt 1 stick of oleo and stir in enough croutons or cracker crumbs to cover top. Bake 45 minutes at 350°.
Soak first four ingredients in salt and water to cover for 1 1/2 hours. Bring vinegar, sugar, mustard seed and celery seed to a boil. Drain squash and add to vinegar mixture. Stir until mixture boils. Put in hot jars and seal. Yields 4 pints.
Brown and drain hamburger meat. Prepare shells and cheese as directed. Add Ranch Style beans and hamburger and stir. Best served with cornbread. Serves approximately 4 to 6.
Cook noodles; set aside. Brown hamburger; drain grease. Over a low heat, mix hamburger, cream cheese and mushroom soup. Melt slowly. Add peas, if desired. Mix with noodles.
Mix hamburger meat and meat loaf mix; shape into meat balls and brown. Add a little water and simmer until done. Mix grape jelly, chili sauce and crushed pineapple and combine with meat. Cook in crock-pot 3 to 4 hours. Serve over rice.
Cut up pecans before toasting. Toast in glass dish in microwave until you can smell them, 4 to 5 minutes. Taste them. May need a few more minutes.
Mix all ingredients, except nuts, in large bowl. Fold in nuts last by hand. Place in greased and floured tube pan. Bake for 1 1/2 hours in 325° oven.
Cream sugar, Crisco and butter together until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in food coloring and vanilla. Combine flour, salt and cocoa to creamed mixture alternately with milk, beating well. Pour batter into a greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes. Frost with Cream Cheese Icing when cake is completely cool.
Mix cornstarch, sugar and water until cooked clear. Set aside; cool good. Beat egg whites and salt until it stands in peaks, then add the above cornstarch mixture. Beat again until well mixed, then add gradually the sugar. Beat until very creamy, then add vanilla if you want. Pile on hot or cold pie; bake at 325° for 30 minutes. Should be golden brown.
Wash meat in vinegar and water. Put all ingredients in bowl and cover. Allow to sit 45 minutes to 1 hour for seasoning to penetrate meat. Remove seasoning. In a pot, add cooking oil and brown the meat. Add seasoning. Brown 1/2 hour. Add hot water and simmer until tender. Do not dry out. Simmer to a gravy.
Brown sausage with onions and drain. Combine all ingredients. Cook until potatoes are tender.
In skillet, saute nuts in butter until golden. Remove from heat; stir in chocolate chips until melted. Serve warm over ice cream (sauce will harden). Store in the refrigerator. This sauce can be reheated in microwave.
In a medium saucepan, saute first 4 ingredients for 3 minutes. Add rice; cook 1 minute and stir often. Add water, sauce, tomatoes and chilies. Cover. Reduce heat to low. Simmer 20 to 30 minutes until rice is tender and liquid is absorbed. Let stand covered (off heat) 5 minutes. Serve hot.
Food process first 8 ingredients, adding them one at a time. Pour this mixture into a bowl and add the oil and Parmesan. Mix well.
Mix all together and store in container. Add 1 1/2 teaspoons of mix to 1 cup of boiling water.
Mix all ingredients thoroughly. Spread in ungreased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/4 hours. Let stand a few minutes before slicing.
Cream margarine and sugars. Beat in eggs. Sift together flour, soda and add to creamed mixture. Stir in hot water, oats, chips and nuts. Drop by teaspoonfuls on ungreased cookie sheets. Bake at 350 for 8-10 minutes. Let sit for 1-2 minutes on sheets before lifting with spatula to racks to cool. These freeze very well and are even great eaten right from the freezer!
Cream oleo, sugar, egg and vanilla. Mix dry ingredients: flour, salt, baking powder and nutmeg. Add milk to creamed mixture. Then add dry ingredients. Stir well. Drop by small teaspoonfuls into hot canola oil. Cook until golden brown, turning frequently. Roll in powdered sugar or serve plain. Wonderful when hot, good when cold.
Brown ground beef, pepper and onion together and lay in bottom of a casserole dish. Top with both the soups. Top this with a layer of frozen Tater Tots and bake at 350° for 45 minutes.
Cook noodles. Fry hamburg, onions, oregano, salt and pepper to taste. Drain hamburg and noodles. Mix in large bowl. Then add soups, mushrooms and pizza sauce. Mix well.
Mix sauce ingredients thoroughly. During the last 10 minutes of cooking time, brush chicken generously and frequently with sauce. Best if chicken is cooked on the grill.
Mix and put in uncooked pie shell. Bake in 350° oven until light brown. Good for Christmas.
Place tenderloins on aluminum foil. Lightly salt and pepper. Pour salad dressing over tenderloins. Seal foil. Bake at 375° for 1 hour.
Blend milk and mustard and add beaten egg. Combine corn muffin mix and Parmesan cheese. Add milk mixture, stirring until just mixed. Pour into 8 x 8 x 2-inch baking pan. Bake in a hot oven (400°) for 18 to 20 minutes. Sprinkle Cheddar cheese evenly over the top and bake 1 minute longer or until cheese is slightly melted. Serve warm. Serves 8 or 9.
Mix all ingredients together and bring to a boil. While stirring, cook for 3 to 5 minutes. Set aside until cool, then eat shrimp and vegetables together.
Arrange the oysters in a baking pan. Mix all ingredients except almonds together and blend until smooth. Place a heaping teaspoonful of the butter mixture on each oyster. Sprinkle with about 5 slices of almonds. Bake in a 400° oven for 10 minutes or until almonds begin to brown. Serves 4.
In 9 x 13-inch pan, spread 1 cup sauce. Arrange a layer of uncooked lasagne; top with some sauce, cottage cheese, Mozzarella cheese, Parmesan and sauce. Repeat, gently pressing lasagne into cheese mixture. End with final layer of lasagne; pour remaining sauce over, making sure all lasagne pieces are covered. Top with remaining cheeses. Bake at 350° for 45 to 55 minutes, until lightly browned and bubbling. Allow to stand 15 minutes. Cut in squares to serve 6 to 8.
Season chicken with 1/2 teaspoon salt and paprika. Place bacon strips on the bottom and sides of casserole dish. Pour uncooked rice over the bacon. Dilute soup with the 1/2 cup water and pour over rice. Place the chicken on top and season again with a little salt and cayenne pepper. Add oregano. Sprinkle top with parsley. Seal the top of the casserole with foil. Cover tightly. Bake at 300° for 2 hours without peeking! If using chicken breasts, cook about 1 1/2 hours.
Brown onions, green pepper and celery in margarine until tender (chop onions, green pepper and celery). Add tomato soup, chili sauce, Worcestershire sauce and brown sugar. Simmer until thick. Add ham (chop up ham). Simmer for about 1/2 hour.
Soften and cream oleo with beater. Add peanut butter and cream again. Add sifted powdered sugar, a little at a time. (Toward the end you will have to mix with your hands.) Form into balls the size of a buckeye (walnut) and chill 2 hours.
Heat oven to 375°. Combine shortening, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in nuts. Drop rounded tablespoonfuls of dough onto greased baking sheet. Bake for 10 to 12 minutes or until lightly brown.
Sift together flour, soda and salt; set aside. Cream butter, sugar and brown sugar. Blend into creamed mixture eggs, water and vanilla. Beat well and then add flour. Chill dough. Put chocolate wafer candy (chocolate, mint or whatever) into 1 tablespoon chilled dough. Cover wafer with dough. (It's a surprise when you bite the cookie.) Place on cookie sheet 2-inches apart. Bake at 375° for 10 to 12 minutes. Kids love these!
Grate carrots or combine carrots, oil and eggs in blender and liquify. In large bowl combine flour, sugar, soda, powder, salt, cinnamon, nuts and carrot mixture. Mix well. Bake in tube pan in preheated 350° oven for 1 hour or until toothpick comes out clean when inserted in middle. Let cool and remove from pan. Sprinkle with powdered sugar or frost with chocolate frosting.
Combine stuffing mix, salt, pepper & paprika on waxed paper. Moisten chicken with water & coat with crumbs. Heat Crisco to 365° (in electric skillet or on medium high in large heavy skillet. Fry chicken, turning once for even browning reduce heat to medium low. Cook chicken until tender. Turn once for even browning. Drain on paper towels. 4 servings.
Crumble ground beef in lightly buttered casserole. Sprinkle with rice and onions. Combine tomatoes with green chilies, broth, salt and garlic powder in saucepan. Heat to boiling. Pour over meat mixture. Cover and bake at 350° for 1 hour. Stir in sour cream and sprinkle with cheese. Return to oven and bake 5 minutes longer. Serves 9.
Mix lemon juice and milk. Then pour over other ingredients after mixing them together. Pour into two graham cracker crusts. Chill before serving.
Mix all ingredients together well. Pour into well-greased iron skillet. Bake at 350° until golden brown.
Wilt whole cabbage leaves in hot boiling water. Cover balls of beef with cabbage leaf and secure with toothpicks. In a slow cooker layer kraut, tomatoes and cabbage rolls until all are used. Cook on medium to high all day. If you cook on the stove, you will have to add water periodically, but cook at least 6 hours. Will make about 10 rolls. You can double recipe.
Sift dry ingredients together. Cream shortening, sugar replacement and cocoa thoroughly; add eggs and vanilla extract. Beat well. Add mashed bananas alternately with dry ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 60 cookies.
In a heavy pan, cook potatoes, carrots, celery, onion and peppers in butter. Add broth and simmer for 30 minutes. Blend milk and flour and add to broth. Add cheese, parsley and chicken soup. Stir until cheese is melted and mixed together. Serve warm.
Bake potatoes until done. Cut in half and scoop out potato, saving shells. Put scooped out potato in bowl; mix with remaining ingredients with exception of bread crumbs and paprika. Stir in crabmeat last and spoon mixture into potato shells. Top with bread crumbs and paprika. Bake at 425° for 15 minutes.
In a mixing bowl, beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients, add to egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool 10 minutes before putting on wire rack.
Drain beans and combine in large bowl with dressing. Add onion, if desired. Chill, if you have time. Serves 6 to 8.
Cut bread into 4 squares. Mix first 3 ingredients together. Spread onto bread; top with thin slice of cheese. Broil until bubbly and serve.
Measure flour, baking powder, salt and baking soda; sift in a bowl. Cream butter and sugar until fluffy. Beat in egg and rum flavor. Sift in dry ingredients gradually to make soft dough. Spoon 1/2 of dough into small bowl. Blend in melted chocolate. Tint the other half with a few drops of red food color. Roll out 1/2 dough of each color to a square between 2 sheets of wax paper. Peel off top sheets. Lay red tinted dough paper side up on top of chocolate. Peel off paper. Roll up doughs, jelly roll fashion, using bottom paper as guide. Wrap in clean wax paper. Repeat with remaining dough. Chill for 24 hours. Unwrap dough right before baking. Slice 1/8-inch thick with a sharp knife. Place on greased cookie sheet. Bake at 350° for 10 minutes.
Cook milk, butter and sugar until soft ball forms. Add peanut butter and stir. Add oats; stir again. Take a teaspoonful and drop onto a cookie sheet or foil. Let cool.
Combine peanuts, orange slices and coconut in a large mixing bowl. Add milk, mixing well. Shape in 1 inch balls. Roll in sugar. Makes about 9 dozen.
Add cream, eggs, bacon and milk. Stir all ingredients together with the Bisquick. Grease and flour loaf pans. Spoon 3/4 full. You can sprinkle onion salt or garlic salt on top before baking or combine the two, if desired. Bake in preheated 350° oven for 50 to 55 minutes or until done. Serve with any meal. Makes 2 loaves.
Bake potatoes until done. Allow to cool. Cut lengthwise and scoop out soft center, keeping shell intact as much as possible.
Mix milk, sugar, margarine, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes 4 1/2 cups.
Cake should be 1 to 1 1/2-inches thick. Cut cake into a rectangle that will be 1-inch wider and 1-inch longer than the ice cream brick. Place cake on a small, thick wooden board. Beat egg whites and salt until stiff. Add sugar gradually and beat until mixture is thick, smooth, glossy and stands in firm peaks. Place very hard brick of ice cream on cake and quickly spread meringue to completely and thickly cover the top and sides of ice cream and cake. Place in a very hot oven (500°) and bake 3 to 4 minutes or until meringue is golden brown. Remove from oven; immediately loosen from board and slide onto serving dish. Slice and serve immediately while meringue is warm.
Blend dressing and sour cream. Put in a pile in the center of a serving plate. Top with 3 cheeses, all the vegetables and sprinkle with additional Parmesan cheese on top. Arrange nachos around the dip to use to scoop it up.
Mix together eggs, oil and sugar. Blend in flour, soda, cinnamon, nutmeg and salt. Fold in apples and chopped nuts. Bake at 350° for about one hour. Wax paper line the pan or lightly grease and flour. Makes a 13 x 9-inch oblong pan. Enjoy!!!
Mix flour, baking powder and salt. Mix in butter and add milk and cheese. Mix as little as possible. Drop by tablespoons on greased baking sheet with sides. Brush with melted butter and sprinkle with garlic salt. Bake for 12 minutes at 450°. Serve warm.
Bring to a boil the chili sauce and pepper jelly. Mix water and cornstarch; add to boiling mixture. Stir until thickened. Add mini meats. Serve warm.
Mix the first 3 ingredients and boil for 3 minutes. Remove from heat and add the remaining ingredients. Beat until creamy. Pour in an 8 x 8-inch buttered pan. Cool and cut.
Mix, chill slightly, spread on top of cream cheese mix. Spread remaining Cool Whip on top. Garnish with fresh strawberries. For chocolate version, garnish with nuts and/or chocolate shavings. Chill and enjoy!
Preheat oven to 475°. Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour in unbaked pie shell. Sprinkle a little nutmeg over the top. Bake at 475° for 5 minutes. Reduce temperature to 425° and bake for 10 minute intervals until done.
Cook roast completely; slice into thin slices. Saute onion; add other ingredients. Bring to boil, stirring. Layer meat and sauce in Dutch oven or big pan. Cover and bake at 325° for 3 hours. Serve on buns or rolls.
Divide ham into thirds. Wrap an inch cube of cheese in ham. Tuck in pocket of chicken breasts. Season. Dip in melted butter, then in seasoned fine bread crumbs. Bake at 400° for 40 minutes.
Brown hamburger and onions. Drain grease. Add enchilada sauce, milk and both cream soups. Stir well until fully blended. Simmer for 20 minutes.