HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Whisk together eggs, yogurt and oleo in a medium bowl. Add dry ingredients and mix until just well blended. Add remaining ingredients; mix well. Pour into greased 10-inch heavy skillet and bake 40 minutes.
Saute ground beef and onions in skillet. Drain off fat. Mix well other ingredients, except bouillon. Put in casserole dish. Pour bouillon over all and bake 1 hour at 300°.
Mix together cornstarch, sugar and salt. Gradually add milk. Mix in corn and margarine. Beat egg yolks a little and stir in mixture. Beat egg whites until forms soft peaks. Pour into mixture, then pour into greased 1 1/2-quart casserole dish. Bake at 350° for 1 hour and 10 minutes or until done.
Cut the chicken breasts into 3/4 to 1-inch chunks, removing and discarding any tough tendons as you go along. Toss the chicken, celery and apples together in a large bowl. Place the raisins and wine in a small saucepan. Heat to boiling over medium-high heat. Reduce the heat and simmer for 3 to 4 minutes. Add the raisins and liquid to the chicken and toss to combine. Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayonnaise and season to taste with salt. Transfer the salad to a serving bowl and garnish with the apple slices. Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.
Mix sugar and flour. Add syrup, butter and eggs. Mix all together and add pecans, vanilla or rum extract and salt. Preheat oven to 400° and cook for 15 minutes. Reduce heat to 350° for 35 minutes.
Cream sugar and flour. Then add eggs with a little milk. Add to scalded milk and stir until thick. Add drained pineapple or coconut. Pour into baked pie shell. Top with egg whites or Cool Whip.
Butter Bundt pan and sprinkle nuts in. Cut rolls in 2 pieces. Place in pan. Sprinkle dry pudding mix over rolls. Melt margarine and sugar and pour over rolls. Let set out overnight, covered with Saran Wrap. Bake in 350° oven for 30 minutes. Let stand 10 minutes and remove from pan.
Cut up fryer. Rinse in cold water; soak in cold salt water over night.
Break up crackers into a large bowl; add celery, onions, parsley, eggs, salt and pepper. Set aside 1/4 cup broth to mix in cornstarch. Heat chicken broth, stir in cornstarch mix; keep stirring until mixture thickens and has the consistency of gravy. Keep hot. Just before serving, pour small amounts over crackers; toss to moisten. Do not have too wet.
In a skillet, mix sugar, cocoa, flour and just enough water to make a thick paste. Add the milk and boil until thickened. Serve over hot biscuits with butter.
Boil chicken breast, debone and reserve 1 cup broth. Steam or microwave 18 corn tortillas until soft. Fill each with a mixture of boiled chicken, shredded cheese and minced onion. Roll and lay in a 9 x 12-inch well-greased baking dish. Blend 1 can green chilies, chicken soup, broth and milk in blender. Pour over enchiladas. Bake at 350° for 35 to 40 minutes. Serve with jalapenos and sour cream. Serves 6.
Mix ground beef lightly with parsley, salt, water and steak sauce in a bowl; shape into 36 small balls. Brown in butter or margarine in a kettle; remove and set aside for next step; pour off drippings. Heat 6 cups water to boiling; stir in soup mix, celery and rice. Cover. Cook 15 minutes; stir in carrots and meat balls. Cook 5 minutes longer or until rice is tender. Ladle into soup bowls; garnish with parsley sprigs.
Beat egg whites separate. Mix in other ingredients one at a time. Pour into unbaked pie shell. Bake 10 minutes in 450 degrees in preheated oven. Then reduce oven to 325 degrees til pie cuts clean with knife (about 20 to 30 minutes).
Mix cranberry sauce, Russian dressing and onion soup mix together. Place chicken pieces in baking dish and cover with this mixture. Bake at 375° for 30 minutes, covered, and for 30 minutes, uncovered, or bake at 300° for 2 hours. Serves 4.
Fry onion and carrots until onion is tender. Add hamburger; season with garlic, chicken stock, salt and pepper to taste. In separate pan, boil potatoes. Add milk and butter to mash, stiff not creamy. Drain fat from meat mixture; add water to cover. Cook until carrots are tender. Sprinkle with Tones brown gravy. Thicken with McCormick brown gravy and flour. Layer in baking dish. Top with potatoes. Ruffle surface with fork. Top with grated cheese. Sprinkle with paprika. Bake at 350° until brown. Keep everything from edge of pan. This is a real Australian dish.
Heat water, onion, salt, Tabasco and rice to boiling. Cover and cook 20 to 25 minutes (use timer). Stir in remainder of ingredients and let stand 10 minutes. Eat immediately.
In Dutch oven, cook potatoes, bay leaves, celery and whole onion until potatoes are soft. Drain and take onion and bay leaves out. Mash potatoes with hand masher. Add oleo and eggs; stir with masher.
Boil first 4 ingredients for 1 1/2 minutes. Remove from heat; add peanut butter. When melted, add coconut. Put with spoon on wax paper or cookie sheet to cool.
Mix milk, sugar, peanut butter and margarine. Shape into balls and place onto wax paper. Melt wax and chocolate chips in double boiler. Dip balls in chocolate and place on wax paper. Chill balls in refrigerator.
Mix first 4 ingredients, adding eggs, one at a time. In separate bowl, blend all remaining ingredients together and sift into pumpkin mixture. Blend well. Pour into 2 small or 1 large greased loaf pan and bake 1 hour at 350°.
In a 7 x 12-inch pan, spread cream cheese. Spread chili on top. Top with chilies and green pepper. Sprinkle cheese on top. Bake 15 minutes at 350°. Serve with nacho chips.
Bring chicken broth to a boil and add rice. Cook rice very dry. Put rice aside to cool. In large skillet, add your peanut oil and let it heat very slowly. Scramble eggs well, then add rice and mix thoroughly; add cooked shrimp and soy sauce until desired color has been made. Just before serving, heat this mixture for about ten minutes before adding the crisp spring onions.
Beat eggs until mixed (not fluffy). Add brown sugar, Karo, salt, cream, and vanilla; mix well. Pour into unbaked pie shells and dot with butter. Spread chopped pecans on top; bake at 350 for about 45 minutes or until center is firm. (It takes an hour in my oven) (cover the crust with foil the last 15 minutes so it doesn't get too brown.)
Mix egg and sugar until very smooth. Combine flour, baking powder and salt. Stir into egg mixture. Add nuts and chopped apples. Bake at 350° for 35 minutes. Serve with whipping cream.
Mix all together. Roll or drop by teaspoon. Press down with fork. Bake on ungreased cookie sheet at 325° for 10 minutes.
Cook macaroni in rapidly boiling salted water and cook until tender. Chill. Mix remaining ingredients with French dressing and mayonnaise. Chill thoroughly.
Heat oven to 350°. Use about 1 1/2 pounds of cheese. You may use any combination or proportion as long as the total amount is about the 1 1/2 pounds. Do not open the filo package until butter is melted and filling prepared. Place a damp, well wrung out towel over the filo that you are about to use. Have eggs and cheese at room temperature. Put eggs, cheese, dill and cayenne in blender and mix well. Put mixture into bowl and add spinach and nuts. Stir and blend. Using a 2-inch wide paint brush dipped in melted butter, butter 8 or 10 sheets of filo dough, 1 at a time and place 1 on top of another in a large buttered 9 x 13 x 2-inch baking pan. Spread filling evenly over these sheets. Butter 8 or 10 more filo sheets. Place them on top of the filling. Cut borek into serving size pieces. If borek is difficult to cut, put pan into refrigerator for an hour; it will then be much easier to cut. It can also be frozen at this point and baked later. Bake for 30 to 40 minutes at 350° or until top is nicely browned.
Butter a square glass 2-quart 8 x 8 x 2-inch baking dish. Peel potatoes and cut crosswise in thin slices. Arrange overlapping slices in rows, in prepared baking dish, making sure top is flat. If not they may get brown. Pour butter over potatoes and sprinkle with salt. Bake in a preheated 500° oven until potatoes are tender when tested with a fork and top and bottom layers are slightly crisp, about 20 to 30 minutes. Remove from oven. Sprinkle with Swiss and Parmesan cheese. Return to 500° oven until cheese is melted, about 5 minutes. Serves 6.
Add soda to peeled apples and set aside. Beat oil and sugar until well mixed. Add eggs one at a time and beat. Add flavoring. Add flour 1/2 cup at a time. Beat well. Add nuts to apples and stir into batter. Bake in tube pan 1 hour at 350°.
Combine pineapple, flour and sugar. Boil for 2 minutes, or until liquid is clear. Bake 2 pie shells according to directions. Slice bananas; put in bottom of pie shells. Sprinkle 1/2 cup nuts in each shell and 1/2 of the pineapple mixture. Put 1/3 cup coconut in each shell. Spread with Cool Whip; sprinkle remaining coconut (which has been toasted) on top. Refrigerate.
*Broccoli, green beans, green peppers and others of your choice can be used.
Bring meat to boil and pour off water. Add vegetables and enough water to cover meat and vegetables. Cook 1 hour. Add molasses, sugar, salt, pepper and soy sauce. Cook for another 1 1/2 hours. Ten minutes before it is done, add bean sprouts. When finished, thicken with cornstarch and water. Serve over cooked rice.
Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Press dough onto bottom and sides of ungreased 12-inch pizza pan, pressing edges together to form seal. Prick bottom and sides with fork. Bake at 375° for 10 to 12 minutes or until deep golden brown.
Mix ingredients. Roll into medium sized balls. Place into ungreased pan. Press down in a crisscross pattern on top with fork, on the top of cookies. Place into an oven at 375° for 10 to 12 minutes.
Preheat oven to 425°. Place potatoes in a large bowl. Add cold water to cover. Let stand 15 minutes. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
Brown beef, peppers and onions in large skillet. Add tomatoes, broth and seasonings. Bring to a full boil, breaking up tomatoes with edge of spoon. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Cook macaroni according to package directions; drain. In bowl, blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimento. Gently fold in macaroni. Turn into a 1 1/2-quart casserole dish. Combine crumbs, butter and paprika. Sprinkle atop casserole. Bake, uncovered, at 350° for 45 to 50 minutes.
Cook meat and onion; drain fat. Add tomatoes, salt and pepper. Add liquid and simmer for 30 minutes in covered skillet. Cut green peppers in half. Remove the seeds and cook in boiling water for 3 minutes. Drain off water, fill pepper halves with mixture and arrange in greased baking dish. Add 1/4 cup hot water in bottom of baking dish. Bake at 350° for 30 minutes. Two pepper halves per serving. Yield: 4 servings. Carbohydrate 12 g, protein 17 g, fat 12 g, calories 224. One serving = 2 medium fat exchange, 2 vegetable exchange.
Mix all ingredients. Pour into unbaked pie shells. Cook at 350° for 40 to 50 minutes.
Saute rice in butter in large skillet. Add mushrooms and onion. Cook until tender; add consomme and water. Stir well in 13 x 9-inch baking dish. Bake at 350° for 1 hour.
Cook beans; drain. Fold soup into beans, adding salt, pepper and garlic, as desired. Place in greased casserole. Sprinkle onion rings over top. Heat until bubbling in slow oven.
In a blender, mix oil, eggs, and mandarin oranges. Blend until oranges are pureed. Using a mixer, combine the cake mix and the puree. Beat until smooth. Spread evenly in a greased and floured 9 x 14 inch cake pan. Bake at 325 degrees for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from pan and cool completely. Cut cake into 2 layers. Spread one-third of the frosting on bottom layer. Top with remaining layer of cake and frost top and sides. Top with coconut. (This is called "Pig Picking" cake because it is so good that you will tend to "pig-out" on it.)
Grease large platter with butter. Mix dry ingredients. Add cream. Cook on high heat until boiling. Reduce heat to medium; stir constantly. Have 2 small bowls of ice water on the stove. Test a few drops of mixture; do this until it forms a ball. Remove from heat; add peanut butter. Beat on high speed until smooth and creamy. Pour on greased platter. Spread with knife. Let cool, then eat.
Mix all ingredients together. Pour mixture into 2 loaf pans that have been sprayed with Pam. Bake at 350 degrees for 50 to 55 minutes. Test with cake tester or knife until no batter is observed on the tester.
Heat oven to 350°. Prepare and bake cake as directed on package. Cool cake completely. Mix sour cream, sugar and vanilla. Spread over cake. Spoon pie filling over sour cream mixture. Store cake in refrigerator.
Need one large pot (6 or 8-quart). Boil ham hocks for 1 hour. Clean all greens and remove stems. Add all greens and season to taste after 1 hour. Boil for another 2 hours. Add water if needed. Done when ham hocks are tender and have fallen off bone. Makes 2 to 4 servings. Great with cornbread.
Dissolve jello and water together, then pour in pineapple juice, nuts and cottage cheese. Mix. Set in refrigerator until firm. Serve with Marshmallow Topping.
Mix biscuit mix and sugar; add egg and milk. Mix until just blended. Gently stir in fruit cocktail. Spoon into greased or lined muffin pans. Mix 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over tops. Bake at 400° for 15 to 20 minutes. Serves 9.
Working with one artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 2-inches from the top of artichoke. Steam artichokes, covered, 20 minutes; cool to room temperature. Gently spread leaves; remove fuzzy thistle from bottom with a spoon. Preheat oven to 375.
Thaw fish if frozen. In a large skillet, cook bacon until crisp, turning often. Remove bacon; drain on paper towels. Add onion to drippings in skillet. Cook 5 to 7 minutes or until tender; drain. Stir in tomato. Bring to boiling. Reduce heat; cover and simmer 1 to 2 minutes or until heated through. Crumble bacon and stir into tomato mixture.
Preheat oven and cookie sheet to 325°. Reserve 1/2 cup of the onions. Sprinkle remaining onions on bottom of pie shell. Sprinkle cheese over onions. Combine eggs, milk and seasonings. Pour over cheese. Bake on preheated cookie sheet for 45 minutes. Sprinkle reserved onions around edge of pie. Bake 5 to 10 minutes more (or until a knife inserted in pie center comes out clean). Let stand before serving. Serves 6.
In one bowl combine oats, coconut, nuts and wheat germ. In another bowl combine brown sugar, margarine and honey. Mix the two together. Press firmly into well-greased 9 x 13-inch cake pan. Bake at 325° for 25 minutes. Get out of pan immediately and spread out on a piece of waxed paper. Cool.
Measure and place in a sifter over the mixing bowl, flour, baking powder and salt. Sift the flour mixture into a bowl. Cut in the shortening with a pastry blender or using two knives until flour mixture looks like coarse crumbs. Add the grated cheese and milk. Stir with a fork until flour mixture leaves the side of the bowl.
Mix cake mix and melted butter with one egg. Spread in bottom of 9 x 13 pan which has been sprayed with Pam. Sprinkle chocolate chips over cake mix. Mix cream cheese, two eggs, and powdered sugar until smooth. Pour over chocolate chips. Top with chopped pecans. Bake at 350 degrees for 35-40 minutes.
Place pineapple and juice in oblong Pyrex dish. Spread cake mix on top; sprinkle pecans over the mix. Spoon melted oleo over top. Last, sprinkle coconut over top. Bake for 25 to 30 minutes at 325°. Put whipped cream on top after it has completely cooled.
Drain clams and reserve juice. Melt the butter in a large saucepan. Saute the onions for 10 minutes, stirring frequently. Add the bottled clam juice and reserved clam juice, water, potatoes and pepper. Cover and cook over low heat for 25 minutes. Add clams and cook 5 more minutes.
Beat eggs in bowl. Add sugar, corn, salt, pepper, milk and sliced pieces of margarine. Stir. Bake at 350° to 375° until firm and starting to brown.
Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes. Add brown and white sugar and butter. Stir until butter melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about half the chips. Pour batter into greased and floured 9 x 13-inch pan. Sprinkle walnuts and remaining chocolate chips on top. Bake in preheated oven to 350° about 40 minutes.
In a large bowl, stir eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Serves 8.
Prepare corn bread according to directions. Add other ingredients. Mix together. Baked in a 350° oven until brown; slice. Serve hot with your favorite gravy. Wonderful with or instead of stuffing or potatoes.
Cook margarine, cocoa, sugar and milk until bubbles form around side. Remove from heat and add oats, peanut butter and vanilla. Drop on wax paper; cool and serve.
Space 6 slices bread, buttered side down, in a 3-quart baking dish. Spread 1/2 of cheese and sausage over bread. Add eggs and milk, which have been beaten together. Add remaining 6 slices of bread and rest of sausage and cheese. Press gently so bread will absorb liquid. Put in refrigerator overnight. In the morning, bake for 1 hour at 325°. May be served with mushrooms.
Add each in order in layers. Bake at 350° for 25 to 30 minutes. Cut into squares while still warm. Remove from pan when cool.
Mix and add 2 cups raw zucchini, grated. (Add 1 cup nuts, if desired.) Bake at 325° for about 55 to 60 minutes.
Heat oven to 350°. In a large bowl, combine salsa, chili, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, combine cottage cheese and parsley flakes. In 9-inch baking dish, coated with cooking spray, layer 3 noodles, 1/2 cup cottage cheese, 1/3 of chili mixture and 1/3 of Mozzarella cheese. Repeat to make 3 layers. Bake 25 to 30 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving. Serves 4 to 6.
Put lemon juice in the milk and stir well. Add Cool Whip, pineapple and nuts. If not thick enough, add more lemon juice. Put into shells and chill.
Over very low heat, melt chocolate. Cool slightly. In blender or food processor, puree all ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate. Blend well. Pour into an 8-inch square pan, sprayed with Pam. Bake 20 to 25 minutes or until just set at 350°. Sprinkle with powdered sugar. Cut into 16 squares.
In a large bowl, mix together well the eggs, sugar, flour, milk, margarine, flavoring, vanilla and coconut. Pour into unbaked pie shells. Bake at 350° until brown, about 35 to 40 minutes. Makes two 9-inch pies in aluminum pans.
Preheat oven to 350°. Grease 8-inch square baking dish. Saute onion and pepper in oleo 3 to 5 minutes. Add milk, half and half and rest of ingredients to bowl with eggs. Pour into baking dish. Set dish in larger pan, place in oven, pour 1 inch of boiling water in outer pan. Bake at 350° for 40 minutes. Remove from water bath and serve. Yields 6 servings.
Melt cinnamon candies in 1 cup boiling water and pour over orange Jell-O. Add the applesauce, mayonnaise and cream cheese, which have been mixed together. Let cool until almost thick. Add nuts and celery. Chill until firm. Mold if desired.
Sauce: Brown meat. Saute onions (add peppers or mushrooms if desired), then add 2 jars of Ragu, parsley flakes, salt, pepper, 2 small cans tomato puree and 1 can tomato paste. Simmer 1/2 hour.
Cook beans in water with salt and pepper. Add tarragon the last 20 minutes of cooking time.
Cook broccoli. Add cream of mushroom soup, mixing with milk. Sprinkle with cheese. Mix Bisquick and margarine until crumbly; sprinkle over cheese. Bake at 400° for 20 minutes in a 9 x 13-inch glass dish.
Mix rind of orange and lemon with orange juice, pumpkin, sugar, salt and spices. Beat the eggs until foamy and stir into pumpkin mixture gently. Pour into 6 custard cups. Place in pan of hot water and bake at 325° for 50 to 60 minutes, or until a silver knife inserted in the center of custard comes out clean. Cool and serve with whipped topping.
First Layer: Melt margarine and mix pecans and flour. Spread in bottom of 9 x 13-inch casserole dish. Bake at 350° for 20 minutes until brown. Cool completely.
Thaw French fries enough to break apart and mix with ingredients. Add onion, cheese, soup, sour cream and salt and pepper. Mix well and place in a casserole dish. Sprinkle corn flakes on top and bake at 350° for 50 minutes.
Mix together the meat, onions, crumbs and 1/2 can sauce. Pat into oiled pie plate to form a crust for the pie. Mix rice, cheese, water and 1 1/2 can sof sauce. Pour into meat "crust". Cover with foil. Bake 35 minutes. Uncover. Bake an additional 15 minutes to brown.
Combine franks, cheese, scallions, olives, eggs, chili sauce and mayonnaise; mix thoroughly. Open buns; fill each with about 1/3 cup of frank mixture. (Bun will close only partially.) Wrap each bun in heavy-duty or broiler foil, twisting ends tightly. Store in refrigerator until ready for use. Before serving, place wrapped buns on grill for 15 to 20 minutes.
Saute onion; add tomato sauce, paste and whole tomatoes. Season with oregano, sugar, hot sauce and Worcestershire sauce. Cook 30 to 45 minutes.
Mix ingredients and pour into an unbaked pie shell. Put strips of dough across top. Bake at 350° for 40 minutes or until done.
Preheat oven to 350°. Mix in same pan cooking in (9 x 12-inch rectangle). Put all dry ingredients in pan. Add all wet ingredients. Stir well. Bake until springs back in middle to touch, about 20 to 25 minutes. Best chocolate cake around!
In a large bowl, mix pie filling, fruit cocktail and pineapple. Add milk. Fold in Cool Whip.
In a separate pan, saute crumbled sausage, onion and garlic until sausage is just done. Heat an ovenproof skillet. Add olive oil and continue heating until oil is hot. In a bowl, combine sausage mixture, egg, spaghetti and 1/2 of the cheese; mix thoroughly. Add meat mixture to skillet and cook until bottom is browned and egg has almost set. Place olive slices in an attractive pattern on frittata. Sprinkle remainder of cheese on frittata and broil in oven until top is golden and crusty. Garnish with sliced orange and melon. Serves two for breakfast or four as a pasta course.
Pour half of one box of wafers into a clean dish towel. Use a rolling pin to crumble to medium-fine crumbs. Place in a bowl and add the sugar and butter. Blend together well.
Day Before: Drain yogurt to make cheese (see following). Preheat oven to 325°. Lightly grease an 8-inch pie pan or a 7-inch spring-form pan. Place yogurt cheese in a medium size bowl. Add sugar, cornstarch, lemon juice and vanilla. Mix with wire whisk until well blended. Stir in egg substitute. Pour into prepared pan and smooth top with spatula. Bake until center is set, 20 to 25 minutes for pie pan, 45 to 55 minutes for spring-form. Chill in fridge. Serves 16. Contains 97 calories, 57 mg. sod., 6 gm. protein, 3 gm. fat and 11 gm carb.
Reserve 1 teaspoon bacon for garnish. Combine remaining bacon, sour cream, mayo and tomatoes in medium bowl. Cover and refrigerate. Serve with crackers. Makes 3 cups.
Put egg whites in small bowl. In large bowl mix butter, peanut butter and brown sugar. Sift flour, baking powder and salt. Measure milk and vanilla. Beat whites with white sugar. Cream butter and brown sugar, add egg yolks and beat well. Add liquid and flour and beat until well blended. Add in beaten egg whites. Pour into two 8-inch pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.