HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, cook meat for a few minutes. Add onion and garlic. Cook until done; drain. Line a 9 x 9 x 2-inch baking dish with half the green chilies. Top with 1 1/2 cups cheese. Add meat mixture on top with other half of chilies. Set aside. Beat eggs and flour until smooth. Add milk, salt and Tabasco sauce. Blend well. Pour over casserole. Bake, uncovered, at 350° for 40 minutes. Sprinkle remaining cheese on top and let melt.
Mix nuts, raisins and crackers. Melt marshmallows in milk. Pour over other ingredients. Pack in greased tube pan and let set in refrigerator until firm.
Spray pan with cooking spray. Put biscuits in pan. Cover biscuits with sugar, cinnamon and milk. Don't quite cover biscuits with milk. Bake in oven for 20 minutes. Remove and eat.
In a bowl combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse corn meal. Add milk and stir until blended. Place dough on lightly floured surface. Knead lightly. Roll dough to a 9-inch square. Place dough into ungreased 9-inch square pan. Cut through dough in squares. Bake at 425° for 15 to 18 minutes. When baked, biscuits will separate at cut lines.
Beat together eggs, sugar, oil and honey. Sift together dry ingredients and add to honey mixture. Mix thoroughly. Add vanilla, nuts and apples. Mix gently and pour into a lightly greased and floured 13 x 9 x 2-inch pan. Bake in a preheated 350° oven for 45 minutes.
Brown beef; add chili sauce. Mix and heat. Use 1 jar chili sauce for each 1 pound of hamburger.
Cover steak strips with Fresca. Simmer meat until almost tender. Add vegetables, soy sauce and vinegar. Heat through.
Slowly cook sugar, water, corn syrup and salt. Remove from heat just before syrup reaches soft ball stage. Add marshmallows; stir until melted. Add peppermint and nuts; stir with a circular motion until every nut is coated and mixture begins to look creamy. Empty on waxed paper; cool, then separate. May be stored in cans for weeks!
Flatten chicken breasts with mallet. Take 1 slice of cheese and 1 slice of ham and roll up in chicken breast. Roll chicken in cracker crumbs and seasonings. Place in glass baking dish that has been sprayed with Pam. Bake at 325° for 40 minutes or until done.
Makes a full crock-pot. Brown hamburger and drain. Mix all together and cook all day. Serve with shredded Cheddar cheese, sour cream and corn chips or Doritos Scoops.
Combine milk, potatoes, shortening, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast, softened in water and eggs. Add 1 1/2 cups flour and beat well. Cover and set in warm place 1 hour or until full of bubbles. Stir in 3 1/2 to 4 1/2 cups flour to make a fairly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl; grease top of dough. Cover and chill in refrigerator.
Fry bacon (diced) until crisp and leave enough grease in skillet to mix flour, vinegar, sugar, mustard and water. Cook until thick and add sliced, cooked potatoes, onion and green pepper. Stir. Serve warm or cold. Decorate with sliced, hard-boiled eggs.
In large skillet, saute onion, celery and pepper until crisp-tender. Add potato and garlic; saute an additional 3-5 minutes. Transfer to 5-quart crockpot. Add remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf before serving.
Cut peppers and onions in half lengthwise, slice thinly. Or grind peppers and onions, reserving juices. In saucepan, combine juices, peppers, onions, sugar, vinegar and salt. Simmer for 30 minutes. Pour into hot, clean jars. Seal. Makes 10 half-pints.
Saute onion in butter. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly until thick. Add 1 1/2 cups cheese. Stir until melted. Toss potatoes in cheese sauce. Pour in casserole dish, reserving 1 cup potato slices. Arrange ham and remaining potato slices on top of casserole. Bake at 350° for 30 minutes. Top with cheese.
Cream butter and sugar well. Add eggs, one at a time. Add your flavor. Put in your flour, one cup at a time. Add your milk.
Wash fruit and measure into a shallow baking dish. Combine the tapioca, sugar, salt and spices. Stir in blackberries and let stand for 10 minutes. Dot top with butter. Roll biscuit dough to thickness of 1/4-inch. Prick and arrange over top of fruit mixture. Bake in hot oven at 400° for 30 minutes or until well browned. Serves 6 to 8.
Beat eggs, cream, seasonings and baking powder until well blended. Place butter in glass pie plate. Cook on Roast (7) for 1 minute or until melted. Pour egg mixture into hot butter. Cook on Medium (5) for 6 to 8 minutes or until center is almost set. Sprinkle with grated cheese. Fold in half and serve. Serves 2.
Coat eggplant slices with flour and dip into beaten eggs. Brown in vegetable oil on both sides. Remove from heat. Mix together Ricotta, 1 egg, salt, pepper and Romano cheese. Place slice of Mozzarella cheese and a spoonful of Ricotta mixture into eggplant slice and roll up. Place seam side dough in a baking pan. Repeat. Cover with marinara sauce. Bake at 400° for 15 to 20 minutes. Sprinkle with Romano cheese. Serves 4 to 6.
Roll thin and cut into squares. Drop into boiling broth and cook 15 to 20 minutes, covered.
Thin mayonnaise with lemon or lime juice. Mix thoroughly with first 3 ingredients. Add pineapple and nuts and toss. Serve with guava or banana bread.
Mix flour, sugar and salt. Cut in shortening. Beat egg and combine with vinegar and water. Sprinkle over flour and mix. Wrap in wax paper and chill 30 minutes. Can be kept in refrigerator up to 1 week or divide into 4 parts. Wrap each and freeze. Makes 4 shells or 2 double pies.
Place the cream cheese on desired dish. Pour shrimp cocktail over cream cheese. Serve with crackers, i.e., Triscuits.
Cook carrots; drain. Cook onion in saucepan with oleo for 2 to 3 minutes. Stir in flour, salt, mustard, then milk, stirring until smooth. Add pepper and celery salt. In 2-quart casserole dish layer carrots and cheese. Pour on sauce. Top with bread crumbs. Cook at 350° for 25 minutes.
Melt cream cheese. Add all other ingredients. Bake at 350° for 10 minutes. Serve warm with tortilla chips. Makes 2 3/4 cups.
Peel, core and slice apples. Mix with white or brown sugar, cornstarch and lemon juice. Turn into baked pie shell.
Cook spaghetti according to package directions and drain. Saute onion and bell pepper in margarine until they are lightly browned. Combine the spaghetti, onion mixture, soup, chicken, pimentos and 1 cup of the cheese. Pour into a large casserole and sprinkle with the other cup of cheese. Bake, uncovered, in a 350° oven for about 20 minutes.
Cook meat in fat 10 minutes. Add onions, pepper and garlic. Cook 10 minutes longer, stirring occasionally. Add soups and corn. Let simmer for 30 minutes, then add cooked noodles and sliced cheese. Simmer until cheese melts.
Mix all ingredients together. Do not beat. Bake in 3 greased and floured cake pans at 350° for 15 to 20 minutes. Check for doneness. Cool.
Add melted margarine to dressing. Add half to mixture. Pat in greased casserole. Cover with remaining dressing. Bake at 350° for 30 minutes.
Cook sausage and drain. Mix eggs and milk. Mix all ingredients together. Put some cheese and bread crumbs on top. Bake until done.
In large nonstick skillet, heat oil. Cook onion and garlic until onion is translucent, about 5 minutes. Add tomato, okra, broth and thyme. Cook about 10 minutes. Stir in corn, chili pepper, salt (if desired) and black pepper. Cook about 5 additional minutes or until of desired tenderness. Yields 4 servings. Contains 133 calories, 3 grams fat.
Have butcher cut a pocket in steak. Saute mushrooms in one tablespoon	butter. Add remaining butter, cheese, garlic, salt and pepper; cool.	Stuff into pocket and close with skewers. Broil 3 inches from flame to desired doneness.
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour.
Preheat oil in skillet, uncovered, at 325°. Add meat and brown. Add onion and pepper slices and cook until just tender. Dissolve cornstarch in soy sauce and water. Add brown sugar and pepper. Pour into skillet, stirring, until sauce is thickened and clear. Serve over hot rice. Serves 4.
Spread rice in a 7 x 11-inch cake pan. Add chicken broth and mushrooms. Dot with butter. Place breasts in center. Sprinkle with onion soup mix. Spoon mushroom soup over. Bake, uncovered, at 350° for 1 hour. Arrange asparagus around outer edges of pan. Brush with melted butter; sprinkle with paprika. Bake for 15 to 20 minutes longer or until asparagus is tender. Makes 6 servings.
Rinse peas in running cold water and discard any stones or shriveled peas. Set aside. In a 6-quart Dutch oven over medium heat, cook celery and onion in chicken broth or small amount of water. Add remaining ingredients. Bring to boiling. Reduce to low. Cover and simmer 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf. Fill blender 3/4 full at a time. Cover and puree. Pour into bowl and repeat. Return to pot and keep hot. Serve with a spoonful of nonfat plain yogurt. Very low-fat, virtually none.
Mix jello with 2 cups boiling water. Add frozen strawberries. Add drained pineapple, banana and marshmallows. Pour 1/2 in jello mold or salad bowl. Allow time to set in refrigerator. Top with sour cream. Pour remaining salad mixture on top. Refrigerate several hours. Unmold on pretty plate or serve from bowl.
In ice cream freezer can, place first five ingredients. Slice bananas into the can. Add next four ingredients up to the fill line. Stir well. Freeze and enjoy. Makes 1 gallon ice cream.
Mix ingredients and serve in salad bowl. Better if made a day before. An easy and elegant salad.
Saute beef, onion and green pepper until meat is done. Add mushroom soup and stewed tomatoes and cook on low heat until onion and green pepper is done. Add cooked long grain rice and blend well. Pour into casserole dish, then garnish top with grated cheese. Place in a 400° oven until cheese melts. Also good warmed over. Add the catsup and chili powder when adding the soup and stewed tomatoes.
Boil first 4 ingredients for 5 minutes. Remove from heat and add margarine and soda dissolved in water. Let cool, then add 2 cups flour and 1 teaspoon baking powder. Spread on a greased and floured cookie sheet. Bake at 375° for 20 minutes. While warm, ice with 1 tablespoon butter melted in very little milk. Add confectioners sugar until thick. Cool and cut into squares.
Peel and core cucumbers then slice and cover with cold water for 4 hours. Drain. Mix all ingredients except cucumbers. Add cucumbers; bring to boil then simmer for 20 minutes. Pack in jars 1/2 inch below top of jar. Seal at once.
Combine first 5 ingredients. Pour over crackers. Stir to coat. Bake at 250° for 10 minutes. Stir gently. Bake 5 to 10 minutes more. Store in an airtight container.
Dress a pair of half grown chickens, split down one side of backbone, cut breastbone so fowl will lay flat in roast pan. Let remain on ice overnight, then place in roaster, breasts downward. Add a lump of butter and three teacups of boiling water, salt and let gently simmer on top of stove three hours, adding very small quantities of water as needed. Let fowl fry down in liquor; place on flat hot dish with spatula, breast upward. Pour a rich cream gravy around fowl and garnish with parsley. Flour that has been previously browned should be used in making gravy.
Salt and pepper chops to taste. Put rice in bottom of baking dish. Mix soups and water. Pour over rice. Melt butter. Dip chops in butter, then roll in Ritz crackers. Lay on top of rice mixture. Cover with foil. Bake 1 hour at 350°.
In a large frypan, saute onion in margarine. Blend in flour and 1 teaspoon salt. Add broth and cook until thick and bubbly. Stir continuously. Add remaining ingredients and continue to heat. Pour into pastry lined 9-inch pan. Cover with top crust. Make slits in top crust to allow steam to vent while baking. May need to put foil on edges to prevent overbaking. Bake at 425° for 20 minutes.
Dissolve yeast in warm water and set aside. Mix flour, sugar and soda. Cut in shortening. Add buttermilk and yeast. Mix (I use low speed of mixer).
Cream the Crisco and sugar together. Add milk and molasses. Add sifted dry ingredients, then raisins. Bake at 325° for 30 minutes in a greased and floured 9 x 13-inch pan. Nuts may be added or substituted for raisins.
Mix together well. Refrigerate overnight. Cover with crushed potato chips and bake at 400° for 25 minutes.
Preheat oven to 400°. In an ungreased 1 1/2-quart baking dish, mix pie filling and almond extract. Place in oven for 15 minutes, or until hot and bubbly.
Preheat oven to 350°. Paper line or grease 24 muffin cups. Blend cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.
Cook sugar, milk and butter to soft ball stage, then add other three ingredients and pour into buttered dish. Cools real fast.
Sprinkle 13 x 9-inch baking pan with flour. Put beef in pan. Sprinkle with salt and pepper. Sprinkle top of meat with flour. Bake in oven at 450° for 15 to 20 minutes or until brown. Cut in squares and serve.
Mix first 7 ingredients. Cook and stir until mixture comes to a full boil, for five to six minutes. Remove from heat and gradually stir in remaining ingredients. Press into 9-inch buttered pan. Chill one hour.
Place tomatoes in blender; blend until they are a chunky consistency. Add chopped onion and chopped green peppers. Blend 20 to 30 seconds. Heat pricked lime in microwave for 10 to 20 seconds. Cut lime and squeeze juice into salsa mixture. Discard lime. Add minced garlic, chopped cilantro, tomato paste and chopped jalapeno peppers to mixture. Stir and refrigerate for 2 hours before serving. Yields 6 (1/2-cup) servings.
Brew tea. When done, pour tea syrup into 1 gallon jug. Add sugar. Dissolve, and fill gallon jug to top with cold water.
Melt butter in skillet, then saute onions, green peppers and celery in the butter for about 20 minutes. Add soups and seasonings, stirring until smooth, then add shrimp. Cook on medium heat for about 20 minutes. Serve over rice.
Combine first 4 ingredients. Cover and chill 1 hour. Shape into 1-inch balls and roll in pecans. Cover and chill. To serve, place a pretzel in each ball.
Cook pasta; rinse with cold water. In large bowl, mix first 7 ingredients. Toss with Italian dressing. Cover and chill several hours. At serving time, toss with tomato and avocado. Makes 12 to 16 servings.
Mix all together. Then add 1/2 cup sour cream. Heat in microwave.
Preheat oven to 350°. Split buns and lightly butter each half. Sprinkle with garlic salt. Brown hamburger, well. Drain. Set aside. Spread pizza sauce over each bun half. Sprinkle lightly with oregano. Add hamburger to each bun and top with cheeses. Bake in oven until cheeses are melted. You may add any other ingredients you like on pizza.
Sift together the salt, flour, cinnamon, cloves and baking powder. Cream the remaining ingredients, except candied fruit and/or raisins. Add the creamed mixture alternately to the sifted mixture. Add the candied fruit and raisins. Bake in loaf pan at 350°.
Will marinate up to 2 pounds salmon. Marinate two or more hours before grilling. Grill on Reynolds Wrap on medium heat 20 minutes on one side. Brush on marinade while cooking. Turn over and grill other side 20 minutes or until "flaky." Serve immediately.
Place the fish in bottom of glass pan. Cover with milk up to top of fish. Dot in several places with butter. Seasonings may be added. Bake at 325° until flaky, about 75 minutes.
Pack cabbage in 2-quart jar or container with tight-fitting lid. Add remaining ingredients. Cover tight; let stand at room temperature for 24 hours. Will keep refrigerated up to two weeks. Makes 10 servings.
Remove stems from mushrooms. Chop stems. Set mushrooms and stems aside. In a 10-inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat. Stir in sausage, cheese and crumbs. Preheat oven to 450°. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 15 minutes.
Grease an 8 x 8 x 2-inch baking pan; line pan with waxed paper and grease again. In mixing bowl, combine chocolate morsels, crushed graham crackers and sweetened condensed milk. Press mixture into prepared pan.
Pour boiling water over All-Bran, sugar, shortening and salt. Let sugar and shortening melt; cool. Dissolve yeast in lukewarm water. Pour into first mixture. Add eggs and flour; mix well. Cover bowl and let dough rise until doubled in bulk. Knead dough; roll to 1 1/2-inches thick. Cut with biscuit cutter. Put in greased pan, let rise and bake at 425°.
Bake chops standing up for 2 hours at 350°. Mix remaining ingredients. Heat sauce first and pour over chops. Bake 45 minutes more. Baste with sauce as needed.
Cut and cube potatoes into 1/2-inch cubes after peeling. Boil until done, but not breaking apart. Peel and cube eggs in 1/2-inch cubes. Cut onion in 1/4-inch cubes. Add all ingredients to potatoes. Add mayonnaise and stir until well mixed, adding more mayonnaise if needed for desired consistency.
Brown ground beef with onion. Stir in salt, sugar and pepper. When browned, add tomato sauce. Simmer while preparing bread.
Combine all ingredients; stir well. Chill 3 hours. Serve with fresh vegetables. Yield: 2 cups.
Slice tomatoes in wedges. Mix remaining ingredients in bowl, pour over tomatoes and let marinate 24 hours.
Arrange peaches in 8 x 8 x 2-inch pan. Mix remaining ingredients until crumbly. Sprinkle over peaches. Bake in preheated 375° oven for 20 to 25 minutes until topping is golden brown. Serve with desired cream or Cool Whip.
Cook onion in butter. Add catsup, brown sugar and bourbon. Cut wieners on the bias into bite-size pieces. Add to sauce. Simmer, uncovered, for 1 hour or until sauce begins to glaze, stirring occasionally. If sauce gets too thick, add more bourbon.
Cream sugar and butter. Add egg. Beat. Add dry ingredients alternately with sour milk. Add vanilla or lemon flavoring. Roll out and cut. Bake 8 to 10 minutes.
Beat eggs in mixer bowl until foamy. Add oil, gelatin, strawberries and milk; beat well. Add cake mix; beat well. Stir in coconut and pecans. Pour into 3 greased and floured 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Yield: 12 servings.
Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2 1/2 cups sugar, milk, beaten egg and salt, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, until a candy thermometer registers 230° (about 15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency (about 5 minutes) and spread on cooled cake. Yield: about 2 1/2 cups.
Mix all ingredients together. Place in baking dish. Cover with cracker crumbs. Bake 30 minutes at 350°.
Mix all ingredients and heat until blended. Makes almost 1 quart. Serve in hollowed out round loaf of bread. Dip bread chunks in dip. Can add 1 small can of shrimp.
Mix well with a wire whisk. Fry in a lightly oiled waffle iron.
Grind pears, onions and peppers. (Strain; be sure to get all water out.) Add other ingredients (tie spices in cloth and put in mixture). Boil for 40 minutes. Stir well while cooking. Seal while hot.
Mix sugar, flour and salt; add pineapple juice. Blend well. Cook over low heat until thick. Add a small amount of hot mixture to well beaten eggs. Stir into remaining hot mixture, cook until thick. Add	marshmallows. Stir well, until melted. Add	well drained pineapple and chill 1 hour. Fold in 1/2 of whipped cream and pour into baked pastry shell. Top with remaining whip cream. Chill at least 1 hour before serving. Best if longer.
Mix cucumbers, peppers and onions together. Salt to taste. Let stand overnight. Drain. Add clear water and drain again.
Select tender squash, light yellow in color and free from blemishes. Do not peel; slice in wheels. Prepare green chiles; chop chiles and season with garlic salt. Grate cheese. Using an 8-inch baking dish, line with a layer of squash, then layer cheese, cracker crumbs and repeat ending with a layer of cheese. Bake 30 to 35 minutes at 350°.
Drain cooked broccoli. Combine soup, mayonnaise, eggs, onion, salt and pepper. Add to broccoli and pour into 8 x 4-inch dish. Sprinkle cheese on top. Melt margarine and mix with stuffing mix and sprinkle on top. Bake at 350° for 40 to 45 minutes.
Prepare 1 box Jell-O with 1 1/2 cups boiling water. Pour into 9 x 13-inch glass dish and refrigerate. Scald milk and sugar. Soften gelatin in cold water; add to milk and sugar. Let cool to lukewarm, then stir or beat in sour cream until smooth. When first Jell-O is set, pour on 1 cup of filling; refrigerate until set. Make second box of Jell-O so it will be at room temperature by the time the white layer is set. Keep alternating layers, ending with Jell-O. If the kitchen is cool, the white stuff will keep trying to set up in the pan. Just heat a little and stir until liquified and smooth. You can use just red and green Jell-O for Christmas.
Form cream cheese into ball; form crab meat over the ball. Top with cocktail sauce. Serve with crackers. Yield: 10 servings.
Open frosting and set in a pan of hot water. Beat pudding and milk together. Fold in Cool Whip. In a 9 x 13-inch pan, layer graham crackers and pudding, ending with graham crackers. Stir frosting and pour over graham crackers. Refrigerate.
Mix all ingredients together well, except cream cheese. Mix in cream cheese. Form ball. Refrigerate.
Cook and drain lasagna noodles. Divide smoked sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice Mozzarella cheese. Wrap each piece in a noodle. Place in baking dish and cover with Italian cooking sauce. Bake at 350° for 30 minutes. Serve with grated Parmesan cheese.
Soften butter and cheese to room temperature. Blend cheese, butter and salts. Add crabmeat to mixture. Cut muffins in half. Spread mixture on muffins. Freeze until ready to use. When ready, thaw for 10 minutes. Slice into eighths. Place on cookie sheets and broil for 2 minutes or until bubbly. Or bake at 400° for 12 minutes. Yields 96.
Brown beef in skillet, if lot of fat drain. Add onions, brown beef and onions. Pour into large stew pot. Add tomatoes; bring to boil. Add stew mix, simmer until veggies are done.
Boil squash in plenty of salt water about 15 minutes or until just tender; do not overcook. Take squash out of water, being careful not to break the neck of the squash. Cut squash in half lengthwise on through the neck. With a teaspoon, scoop out pulp (seeds, if tender, are edible) for the filling. Set aside. Place squash shells on a shallow greased baking dish. In a small pan, cook onion with bacon drippings until tender. Add squash pulp. Cook until most of the moisture is cooked out. Spoon mixture into the 6 shells. Sprinkle Ritz crumbs over all, then the crumbled bacon. Bake 10 to 15 minutes in a 350° oven. Serves 6.
Mix corn meal, sweet milk, salt, eggs, soda and corn in one bowl. Also mix bacon drippings, onion, pepper, ground beef and Cheddar cheese. Grease a heavy skillet and heat. Sprinkle with meal and pour in half of batter and beef mixture. Pour on remaining batter and bake for 1 hour at 350°.