HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease and flour a tube pan. Put chopped nuts in bottom of the pan. Mix all ingredients well and put in pan. Bake at 325° for 50 to 60 minutes.
Place onion, peppers and the juice from 3 cans of tomatoes into blender and liquify. Add whole tomatoes into blender and run on low speed for a few seconds, leave tomatoes slightly chunky. Pour into large mixing bowl. Blend remaining tomatoes in same manner and add to mixture. Add salt, and garlic powder and stir well. You can add salt, garlic, and pepper to taste. Refrigerate in closed container.
Spread bean dip in a greased 8-inch baking dish, top with onions. Cook hamburger and drain, mix in taco seasoning and tomato sauce and spread over onion and bean dip. Top with green chilies. Bake at 350° for about 15 to 20 minutes. Spread cheese over top and bake another 15 minutes. Serve with Tostitos or your favorite chip.
Mix pineapple with marshmallows; set aside. Blend together flour, vinegar, egg, sugar and juice. Cook over medium heat until thickened; cool. Core and chop apples; add to pineapple and marshmallows. Add sauce and nuts. Fold in Cool Whip. Refrigerate for several hours before serving.
Heat oven to 350°. Beat cream cheese and seasonings with electric mixer until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce, then remaining Mozzarella cheese and peppers. Bake 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with bread sticks.
Mix pears, nuts and sugar. Let stand 1 hour. Sift dry ingredients together. Add to pear mixture. Stir in oil and well beaten eggs. Add vanilla. Mix with wooden spoon. Pour in greased and floured Bundt pan. Bake 1 hour at 350°.
Shell and devein shrimp. Cook and drain. Melt butter and saute mushrooms until wilted, but still white.
Heat oil and mix with all ingredients. Put crackers in airtight container with oil and shake.
Combine brown sugar, ginger, sherry and soy sauce. Marinate chicken 1/2 to 1 hour in sauce. Season with salt and pepper. Cook in sauce, uncovered, until tender and brown, 1 hour at 350°. Good Party dish. Amount of chicken can be reduced to suit.
Beat eggs, sugar, oil and pumpkin until fluffy. Stir flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Bake in ungreased 15 x 10 x 1-inch pan for 25 to 30 minutes at 350°.
Combine all ingredients except cocktail wieners in crock-pot. Stir wieners into sauce mixture. Cover and heat 1 hour; remove lid and heat an additional hour.
Sift together the flour, corn meal, sugar, salt and baking powder. Rub in the lard cold; add the eggs and then the milk. Mix into a moderately stiff batter; pour it into well-greased, shallow baking pans (pie tins are suitable). Bake from 30 to 40 minutes.
Layer all ingredients in order in a souffle dish. Cook 1 1/2 hours at 350°, covered. Remove cover and cinnamon stick. Serve warm.
Add gelatin slowly to the boiling water, stirring constantly until dissolved. Add sugar, pineapple, salt and lemon juice. Tear cake into pieces and stir in with pineapple mixture, being sure to wet cake thoroughly. Whip 2 packages Dream Whip, according to package directions, and pour into cake mixture. Stir. Pour into large dish.
In a large skillet over medium high heat, cook meat and onion until meat is brown, stirring constantly. Drain off fat. Add tomatoes and remaining ingredients. Simmer over medium-low heat for 30 minutes. Spoon mixture in buns. Serves 4.
Beat together. Drop by spoonfuls into hot, greased skillet. Saute on one side until golden brown. Turn and cook on other side. Drain on paper towels. Serve at once. Great with maple syrup.
Cook bacon until crisp; drain. Coarsely shred potatoes. Stir in egg, onions, salt, pepper and flour. Put mixture in sieve, press with spoon for starch to drain. Add crumbled bacon. Form into patties. Fry patties in hot grease 8 to 10 minutes or until golden brown, turning once.
Preheat oven to 350°. In a large bowl, mix together flour, sugar, baking soda, cinnamon, salt, baking powder and cocoa. In another bowl, combine remaining ingredients. Stir zucchini mixture into flour mixture. Grease well and lightly flour 2 (9 x 5-inch) loaf pans; divide mixture evenly between the loaf pans. Bake for 1 hour or unitl wooden toothpick inserted in center comes out clean. Cool for 10 minutes on a rack, then remove from pan. Cool completely before slicing.
Put spices in bag and mix, then mix everything and boil for 20 minutes. Peel approximately 4 quarts peaches and put in boiling mixture slowly, then put into jars and seal.
Rinse the spinach well. Cook the spinach in a covered saucepan without water except for the drops that cling to the leaves. Reduce the heat when the steam forms and cook 3 to 4 minutes more. Cook the lasagna noodles in boiling unsalted water and drain. Cook the mushrooms, carrots and onions in a saucepan in hot oil until tender, but not brown. Stir in the tomato and spices. Simmer for at least 20 minutes. In a sprayed baking dish, layer as follows, noodles, cottage cheese, spinach, cheese and sauce mixture. Repeat the layers, reserving several cheese slices for the top. Then sprinkle the top with grated Parmesan. Bake at 375° for 30 minutes. Let the lasagna cool for 10 minutes before serving.
Have butcher bone round steak and put through cuber. Place meat on flat surface; sprinkle with half the salt, pepper and paprika. Top with layer of mushrooms, onion (separated into rings) and olives, then sprinkle with crumbs. Mix melted butter with egg; pour over stuffing. Roll meat, jelly roll fashion. Tie with string. Put into shallow dish. Pour wine over top. Sprinkle with remaining salt, pepper and paprika. Bake at 325° for 1 hour, basting once or twice. Slice and serve with pan juices. Makes 6 servings.
Mix all ingredients. A dash of Worcestershire sauce or chopped green pepper may also be added. Shape into cakes and fry in butter or margarine until brown. Serve hot.
Melt margarine in a 9 x 12-inch baking dish. In a mixing bowl mix milk, flour and sugar. Add to melted margarine in baking dish. Add peaches but do not stir. Bake at 375° for about 40 minutes or until brown. Excellent served warm, topped with whipped cream or vanilla ice cream.
Brown meat in pan; add garlic, tomato paste, water, onion, bay leaves, parsley, salt and pepper. Mix. Cover. Simmer 1 hour over low heat. Remove bay leaves. Cook noodles until tender.
Layer in 9 x 13-inch baking dish. Bake at 350° for 40 minutes.
Preheat oven to 350°. Combine all ingredients in a 3-quart casserole, mixing well. Cover. Bake for 1 hour and 15 minutes or until rice and chicken are tender.
Blend together and pour into unbaked pie crust. Cook until a knife will come out clean when inserted in center. Top with stiffly beaten egg whites. Bake until brown.
Mix all ingredients except for soup and form into one loaf. Pour Campbell's French onion soup over top of loaf. Bake at 350° for approximately 2 hours or until well done.
Step 1: In a large casserole, cook bacon over medium heat until translucent. Add okra; continue cooking until okra is slightly brown and edges curl. (If using canned okra, add in Step 3.)
Saute butter, both onions, parsley, garlic and celery flakes until tender. Then add Pet milk, then whole milk and potato soup. Cook slowly and stir for 30 minutes. Then add crab meat. Cook very low for 2 hours. You may have to add a little more milk. Add Cajun seasoning. Serve on toasted kaiser buns that have been toasted real hard. Slice off top and scoop out the inside. Fill with soup and replace top.
Sift flour, salt and sugar together in mixing bowl. Add eggs and pineapple; mix thoroughly. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 350° for 40 minutes.
Cook spaghetti and drain; cool. Mix all ingredients together with spaghetti; refrigerate. Better if set overnight.
Add water and salt to egg white and beat until stiff but not dry. Gradually add sugar and vanilla. Beat until well mixed. Add baking powder and beat until smooth and fluffy. Cover pie and brown lightly in a moderate oven.
Mix milk, egg yolks and lemon juice well. Add pineapple, nuts and Cool Whip, blending until smooth. Pour into graham cracker crust and chill several hours. Makes 2 pies.
Cream together butter, shortening and sugars. Add eggs and vanilla; beat well. Add baking soda and flour. Mix. Add potato chips and morsels. Drop on ungreased cookie sheet and bake 8 to 10 minutes at 375°.
Mix all ingredients and pour into a greased, floured Bundt pan. Bake at 350° for 1 hour.
Prepare crust as directed on package and set aside. Meanwhile, combine hamburger, onion, seasonings, salt and pepper. Brown in microwave or on stove. Drain. Grease large cookie sheet. Spread pizza dough over cookie sheet. Spread hamburger mixture over dough. Spread sauce over hamburger. Top with mushrooms, Parmesan cheese and Mozzarella cheese. Bake for 20 to 25 minutes in 400° oven or until crust is brown on bottom and cheese in melted on top.
Sift flour, salt, baking powder and cocoa together. Cream margarine, Crisco and sugar. Add eggs slowly. Add milk and flour mixture alternately. Add flavoring. Fold in nuts.
Brown beef. Drain. Add next 6 ingredients. Simmer 8 to 10 minutes. Prepare dough as directed. Lightly oil a large baking sheet and roll dough into a 14 x 16-inch rectangle. Place the meat filling lengthwise down the center. Cover only the center third of the dough. With a knife, cut into the dough every 2-inches on each side. Cross the strips diagonally over the filling, creating a braided look. Tuck in the ends. Let rise 5 to 10 minutes. Bake at 350° for 30 minutes. Top with tomato, green pepper slices and sprinkle with grated cheese. Bake 5 minutes. Serves 10 to 12.
On low speed, combine cake mix, 1 egg, butter or margarine and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13-inch pan with fork. Beat cheese until fluffy. Gradually beat in sweetened condensed milk, then 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle nuts on top. Bake at 350° for 30 to 35 minutes or until set. Cool and chill in refrigerator. Cut into bars and serve cold, otherwise they are mushy.
Peel eggplant. Cut lengthwise into 1/2-inch strips. Dip strips in flour, then in milk, then roll in cracker meal. Heat oil in deep fryer to 350°. Fry sticks a few at a time, without crowding in oil, 8 to 10 minutes, until golden brown. Be sure oil temperature stays at 350°. Remove sticks from oil and drain on paper towels. Sprinkle with seasoned salt and serve with cocktail sauce.
Beat eggs, salt, mustard and milk. Mix in cheese, bread and meat. Pour into 9 x 11-inch baking dish. Cover and let set overnight. Bake at 350° for 50 minutes or until set up.
Put cake mix, apricot nectar, oil and eggs in large mixing bowl. Beat in medium speed for 2 minutes. Pour into a greased 13 x 9-inch pan. Bake in 350° oven for 45 minutes.
Mix first 4 ingredients together. Pour in pie crust. Top with toasted coconut.
Blend first 3 ingredients; add egg yolks, vanilla, cream and corn meal. Sprinkle 1 cup pecans or coconut. Add lightly beaten egg whites and blend. Pour into 9-inch pie crust and bake 35 minutes at 350°.
Combine flour, sugar, cornstarch and salt. Add oil and egg white. Stir until smooth. Add water, mix well. Make one cookie at a time by pouring 1 tablespoon of the batter on lightly greased skillet. Spread to 3 1/2-inch circle. Cook over low heat about 4 minutes or lightly browned. Turn with wide spatula; cook 1 minute more. Working quickly place cookie on pot holder. Put paper strip printed with fortune in center; fold cookie in half and fold again over edge of bowl. Place in muffin pan to cool.
Mix flour, cinnamon and nutmeg together. Put soda in buttermilk. Bring	margarine and molasses to a boil, stirring constantly. Add the molasses to the flour mixture, then add the milk, then add the egg. Bake in a large skillet at 350° for 25 minutes.
Sift the sugar and cocoa together. Mix in all other ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix all ingredients together in large bowl. Add 1 cup chopped nuts, if desired. Bake in cookie sheet (10 1/2 x 15 1/2 x 1-inch) at 350° for 35 to 40 minutes.
Heat the pineapple, sugar and flour. Stir until this thickens; set aside and cool. Slice bananas and dice apples directly into pineapple mixture. Mix well. Dice oranges, peaches and pears. Add all with the strawberries and chill. Serves 8.
Cut cake layer about 1-inch larger all around than the brick of ice cream block. Place on wooden board and set aside. Beat egg whites with electric mixer at high speed, until foam is fine, and add sugar gradually, beating after each addition, until the meringue stands in stiff peaks. Beat in vanilla.
Sift together the flour, baking powder, salt and sugar. Beat all ingredients for 2 minutes. Pour into a 10 x 16-inch pan. You will need 2 pans. Sprinkle 6 ounces chocolate chips and 1 cup nuts over each cake.
Beat egg and sugar in a bowl. When smooth, beat in bananas, walnuts, vanilla and oil. Let stand for a few minutes. Thoroughly mix all-purpose and wheat flour, baking powder, baking soda, cinnamon, salt and bran in a large bowl. Add banana mixture and fold in with a wooden spoon until dry ingredients are moistened. Spoon batter into muffin cups. Bake at 375° for about 20 minutes. Center should be springy to the touch. Makes 4 dozen miniature muffins.
Lightly roll chicken breast in flour, salt, and pepper. Place chicken in 11x14 baking dish. Mix stuffing according to pkg. Put a Tbsp. dressing on each chicken breast. Mix mushroom soup with one can water, and pour over dressing. Bake at 375° for 30-35 minutes.
Brown meat. Drain and add remaining ingredients except buns. Cover; simmer for 30 minutes. Spoon onto hamburger buns. Makes 6 to 8 servings.
Prepare rice according to package. Meanwhile, lightly season with salt and pepper the chicken breasts. Brown them in the butter in a large skillet. Spoon rice into 1 1/2-quart casserole. Arrange chicken on the rice.
Saute onion and beef in salad oil until brown. Add tomato sauce and mix. Add spices from wine through pepper. Simmer 1 hour, stirring occasionally. Cook and drain spaghetti. Add to sauce with 1/2 cheese. Place in a 3-quart casserole dish and store in the refrigerator. When ready for use, set oven at 375°. Put remaining cheese over dish and bake, covered, for 45 minutes. Reduce heat to 300° and bake, uncovered, for 30 minutes. Serves 6.
Brown sausage and beef. Add onion soup, parsley and bread crumbs. Mix well. Add the tomatoes and stir. Add rest of ingredients. Cook until onions are tender. Pour over cooked macaroni. Serves 6.
Mix and pat in pan the flour, butter and nuts. Bake at 350° for 10 to 15 minutes. Let cool.
Fruits may be cut up or left whole. Mix all ingredients together and refrigerate for a few hours or overnight. Drop onto a greased cookie sheet and bake at 350° for 15 minutes. Yields 14 dozen. Very good cookies!
Brown beef and onion. Add taco seasoning, pepper (if desired), oregano, parsley and sour cream. Add 1/2 the cheese and 1/2 of the taco sauce, mixing well. Place 2 or more tablespoons of mixture on tortilla shell and roll up. Place, seam side down, in a 9 x 13-inch pan. Top with remaining cheese and taco sauce. Bake at 350° for 15 minutes or until cheese melts and the burritos are heated through. This freezes well.
Blanch spinach leaves carefully in boiling water (in and out quickly); drain well and spread out ready to use. Grate the Parmesan cheese and the Mozzarella cheese, then add them to the cottage cheese and mix together in a stainless steel bowl. Sweat the garlic lightly in some butter or oil; add the walnuts, bread crumbs and a little pepper to taste. Mix the garlic, bread crumbs and walnuts into the cheese mix, stirring just enough to blend them together. DO NOT OVERMIX. Take each spinach leaf in turn and lay it out flat on a board. With a tablespoon, place a spoonful of the cheese mix on to the spinach leaves. Fold the sides of the spinach leaf in toward the center first, then roll up the spinach leaf into a roll, keeping it reasonably taut. Place the 6 rolls of spinach and cheese into a shallow dish that has been greased with butter or oil; add about 1/2 cup of vegetable stock or enough to just cover the bottom of the dish. Cover with a tight fitting lid and shallow poach for a few minutes over a medium-high heat on the range until the stock is absorbed. Yield: 4 portions.
Lightly butter deep baking dish. Using 3 slices of white bread, cutting one slice in two (butter as desired), place in baking dish so that all three slices fit tightly. Top with cheese. Do the other three slices in the same order; top with cheese so that it is layered. Beat eggs and milk with salt and pepper. Pour mixture on top of layered bread and cheese. Refrigerate overnight. Bake at 350° for 35 to 45 minutes or until done as desired. Serves 4 to 6.
Lightly toast English muffins. Top each English muffin half with scrambled eggs. Place one slice of tomato on each muffin. Pour 2 tablespoons of Hollandaise Sauce on each muffin. Microwave on High for 30 seconds to heat thoroughly. Serves 2.
Chop all ingredients. Mix in kettle and slow boil until thick. You can eat right away, but tastes better after a week or better. While at a slow boil, can and jar.
Pour scalded milk over butter; let cool. Dissolve yeast in measuring cup with 1 tablespoon sugar and lukewarm water. Let rise to top of cup. Add yeast mixture to milk mixture and flour to make a sponge. Let rise 45 minutes. Add 1/2 cup sugar, eggs, salt and flour. Knead and let rise 2 hours. Divide into 2 loaves and braid each loaf with 4 braids. Put in two 9 x 7 x 1-inch pans. Brush with egg mixture and sprinkle with sugar and almonds. Bake at 350° for 20 minutes.
Combine first 6 ingredients in order. Mix until well blended. Pour into greased 8-inch square pan. Bake, covered, at 325° for 45 minutes. Remove from oven. Sprinkle chow mein noodles over top. Bake 10 minutes (uncovered) longer or until brown. Serve on rice or noodles or by itself. Can also add extra chow mein noodles on your plate.
Slice onion and separate into rings. Cover with buttermilk and allow to stand for 1 hour. Put flour in a plastic or paper bag. Add onion rings. Inflate bag and shake until rings are coated with flour. Fry in hot oil. Drain on paper towels.
Butter a 5 x 9-inch loaf pan lined with parchment or wax paper. Combine dates, apricots, raisins, figs, 1 tablespoon minced fresh ginger and 1/2 cup sherry. Mix well and let stand 30 minutes. Then stir together flour, sugar, baking powder, almonds, pecans, pistachios and crystallized ginger. Beat together eggs and almond extract. Add egg and nut mixtures to fruit evenly. Bake in 300° oven until top is golden brown, about 1 1/2 hours.
Combine ingredients and cook over low heat until margarine is melted. Do not boil. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 to 30 minutes or until firm. Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie. Yummy!
Mix all ingredients except potato chips and cheese. Put in 9 x 13-inch dish. Cover with chips and cheese mixture. Bake 45 minutes at 350°.
Cream butter and 5 tablespoons of sugar. Work flour, vanilla and nuts into cream mixture. Roll into small balls. Bake on ungreased sheet at 325° for 25 to 30 minutes. Roll in powdered sugar, right from oven.
Mix together all but the bananas and refrigerate. Before serving add 2 medium diced bananas. Stir and enjoy.
Preheat oven to 350°. Brown ground beef and onion. Add celery and soups. Place in 2-quart buttered casserole and cover with as many Tater Tots as possible. Bake for 30 minutes!
Stir sugar into mix. Combine milk, beaten egg and vanilla. Stir in Master Mix until well blended. Drop by teaspoons on greased baking sheet at 375° for 20 minutes. Yields 3 1/2 dozen.
Mix the first 3 ingredients together. Drop by spoon onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. As soon as biscuits come out of oven, brush with mixture of remaining ingredients. Makes 12 biscuits.
Layer hamburger, green beans, soup and milk mixed together. Top with Tater Tots. Bake at 350° for 1 1/2 hours.
Mash potatoes with milk, margarine, salt and pepper until fluffy. Simmer leeks or onions in 1/4 cup water, broth or milk until tender. Add to cabbage. Add all to potatoes and mix well.
In deep 1-quart casserole bowl, combine soup, cheese, brown sugar, Worcestershire sauce, mustard, onion and hot pepper sauce. Cover. Microwave at full power (High) for 4 to 5 minutes or until cheese melts, stirring twice. Stir 1/2 cup bean mixture into sour cream. Stir sour cream mixture into bean mixture in casserole bowl. Cover. Microwave at 30% (Medium-low) for 2 minutes or until heated through, stirring once. Serve hot with vegetable dippers or chips.
Cook on low heat for 10 minutes. Punch holes in warm cake and pour cooked syrup slowly over cake. Cool to serve.
Cream crisco and sugar. Beat eggs in one at a time. Add 1/4 cup milk and 1 cup of flour. Mix well. Add the remaining milk and flour. Bake at 300 degrees for 1 hour.
Combine chocolate morsels, butterscotch morsels and peanut butter morsels in 2-quart casserole. Put in microwave; heat on full power for 1 minute and 35 seconds. Then stir and cook again for 1 minute and 45 seconds. They should all be melted. Then stir in peanuts. Drop by teaspoon onto waxed paper. Chill until firm. Store in a covered container in refrigerator. Yields about 3 1/2 to 4 dozen.
Mix the sugar, coconut, margarine, raisins, walnuts or pecans, eggs, vanilla and vinegar together well. Pour into 2 (9-inch) pie shells. Bake at 325° for 35 minutes or until browned on top.
Mix all ingredients together well. Bake according to directions on mix box in 9 x 13-inch size pan.
Roll cheese into a log shape. Cover completely with dry dressing mix. Cover and chill until ready to serve.
Combine all ingredients and roll out little pieces the size of thumb. Press with a fork to the size of a quarter, then to the size of a silver dollar. Bake at 350° until lightly browned.
Cover tortilla with 1/2 cup nonfat refried beans (heated), 1/2 cup nonfat Cheddar cheese, 1 fried egg white, 2 tablespoons salsa, 1/4 cup nonfat sour cream and 1/2 cup nonfat Cheddar cheese. Put in preheated oven at 350° until cheese melts. Top with 2 tablespoons green pepper and 1 chopped green onion. Serves one.
Blend mayonnaise, lemon juice and Worcestershire sauce in bowl. Then add rest of ingredients and toss lightly.
Place chicken in casserole dish. Mix soup and sour cream; spread over chicken. Sprinkle with poppy seeds. Top with crumbled Ritz crackers. Drizzle with butter. Bake 20 - 25 minutes at 350 degrees.
Drain juice off ground peppers. Add 1/2 cup salt to enough water to cover peppers. Let sit 2 or 3 hours or overnight and drain. Grind onions. Mix with ground peppers. Add vinegar, sugar, 1 teaspoon salt and mustard seed. Cook over medium heat in heavy pot about 1 1/2 hours, until glazed looking. If watery, dip some liquid off. Seal in jars.
Preheat oven to 400°. Mix first 5 ingredients well and press into a deep 10-inch pie plate, as for a crust. Bake 40 minutes. In the meantime, combine rice, water, onion and seasonings in a heavy saucepan with lid. Let sit for 20 minutes without heat. After 20 minutes, bring to a boil; stir once. Reduce heat to low and simmer, covered, 20 minutes. Stir in butter. Remove meat from the oven and drain off any fat. Top the meat with the rice, smoothing it to the edges of the pie plate. Sprinkle with cheese and return to the oven for a few minutes until cheese melts. Let sit 10 minutes before cutting into wedges. Serves 6.
Mix butter, cream cheese and flour together. Roll into a ball and cut ball in half. Roll out flat and cut into squares, approximately 2 x 2-inch. Mix walnut meats, sugar and melted butter together. This makes the filling. Put 1 tablespoon filling in each square and fold diagonally making sure all nutmeats are covered. Shape into crescents. Place on ungreased cookie sheet. Bake at 400° for 12 to 15 minutes or until brown.