HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bread with damp cloth and thaw in refrigerator. Grease cookie sheet. Lightly oil dough; press out to edges of cookie sheet. Spread mustard sparingly on middle third of bread. Next, layers in order are Mozzarella cheese, hard salami, ham, pepperoni and Swiss cheese. Fold both sides over and seal all edges. Place seam-side down on cookie sheet. Brush with melted butter. Sprinkle with oregano or Italian spice. Bake 20 minutes at 350°.
Brown beef or turkey and onion; drain thoroughly. Combine in large mixing bowl with tortilla, olives, refried beans, jalapeno peppers, grated Monterey Jack cheese and 1 can of enchilada sauce. Spread evenly into 9 x 11-inch or 9 x 13-inch greased casserole dish. Pour other can of enchilada sauce evenly over top. Bake or microwave until heated through. Melt Cheddar cheese on top.
In a large mixing bowl, sift together sugar, flour, cocoa, soda, and salt. Set aside. Bring to a boil; butter, oil, and water. Remove from heat and stir into dry ingredients. Add buttermilk, eggs, and vanilla. Mix well. Bake in greased and floured 9 x 13 inch pan at 325° for 30 to 40 minutes. Ovens vary.
Mix rice, soups and water. Place chicken pieces in a 9 x 13-inch loaf pan. Place rice and soups over chicken. Sprinkle with onion soup mix. Cover with foil. Bake 2 hours at 350°.
Dissolve Jell-O in boiling water. Cool until syrupy. Stir in remaining ingredients. Mold as desired.
Cook spinach and drain well. Mix cheese and eggs together. Saute onion and garlic. Mix all ingredients together. Make balls the size of meatballs. Bake at 350° for 15 to 20 minutes.
Thaw spinach and press out liquid. Crush crackers coarsely. In nonstick pan, melt butter; heat spinach until hot. Stir in cracker crumbs. Stir egg slightly and scramble among spinach. Cooked egg should show bits of white and yolk.
Combine flour, oats, brown sugar, nuts and 1 3/4 teaspoon cinnamon. Add butter; mix until crumbly. Press into bottom of 13 x 9 x 2-inch baking dish. Bake in moderate oven (350°) for 20 to 25 minutes. Remove from oven. Reduce oven temperature to 325°. Combine remaining ingredients. Pour over crust. Bake in slow oven (325°) for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Boil chicken. Remove from broth and cook egg noodles in broth. Layer noodles, then chicken, then 1 can mixed veggies and 1/2 can early peas. Sprinkle Parmesan cheese over this. Then pour liquid mixture over all of this. Cook at 375° for 1 hour (cook covered for 45 minutes and uncovered for the last 15 minutes). Serve with salad.
Whip Dream Whip according to directions on box; beat in 1/3 cup mayonnaise. Fold in drained fruits and coconut. Chill thoroughly or until firm.
Have all ingredients at room temperature. Blend cream cheese and sugar. Add eggs and flour, then sour cream and vanilla. Pour into 10 x 3-inch spring-form pan. Bake for 50 minutes at 350°. Leave in oven for 1 hour with door open, then leave at room temperature 1/2 hour. Refrigerate. Top with cherry pie filling, if desired.
Mix sugar and oleo. Add eggs, vanilla and coconut. Pour into an unbaked pie shell. Bake at 350° for 40 minutes.
Cook broccoli according to package directions; drain. Mix together the soup and milk, stirring constantly, while hot so it won't stick. Don't boil the soup. Add the chopped broccoli and pepper. Wait one minute, then add butter. Heat until you see bubbles on the sides and serve.
Place zucchini in a steamer over boiling water. Cover and steam 10 to 12 minutes. Cut zucchini in half lengthwise; remove pulp, leaving 1/4 inch thick shells. Dice pulp and set aside; save zucchini shells. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onions and mushrooms; saute until tender. Stir in diced zucchini pulp, tomato, pepper and Italian seasoning. Cook until thoroughly heated, stirring often. Spoon zucchini mixture evenly into shells; sprinkle with cheese. Arrange stuffed shells in a 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes, or until heated through. Serves 6.
Cook cabbage in boiling, salted water for 10 minutes; drain. Place in shallow baking pan. Blend soup, milk and cheese. Heat until cheese melts. Pour over cabbage. Top with bread crumbs. Bake at 400° in gas oven for 10 to 15 minutes or until hot. Makes 6 to 8 servings.
Melt marshmallows and butter in top of double boiler over low heat. Mix in flavorings and food coloring. Add cornflakes and stir to gently coat. Keep in double boiler and drop by teaspoonful onto wax paper.
In a bowl, combine dressing, preserves and soup mix. Mix well. Place chicken in a 9 x 13 x 2-inch baking dish and cover with dressing mixture. Cover loosely with aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked thoroughly. Yield: 10 to 12 servings.
Grease pan heavily. Sprinkle with 6 tablespoons nuts, then lightly with sugar. Beat butter and cream cheese together until soft. Gradually add 1 1/2 cups sugar, beating until light. Add vanilla. Beat in eggs, one at a time. (Batter may look curdled.) Blend in flour, resifted with baking powder and salt. Mix in raisins. Turn into nut-coated pan.
Mix all together and bake in a loaf pan at 350° for 55 minutes. Let cool. Cut and serve.
Saute onion, green pepper and celery in butter in a large skillet until vegetables are tender; set aside. Cook broccoli according to package directions; drain. Cut broccoli spears in half and arrange in a greased shallow casserole.
Freeze pineapple juice and set out about an hour before serving. Add all the ingredients together to make mixture (should be slush). Serves about 150.
Wash sweet potatoes. Place in a large saucepan. Cover with boiling water and add salt. Bring to a boil and reduce heat. Simmer, covered, for 30 to 35 minutes or until tender. Drain potatoes and let cool. Peel and slice crosswise into 1/4-inch thick slices. Preheat oven to 375°. Lightly butter a 2-quart souffle dish or casserole.
Mix all dry ingredients together. Add egg and milk; beat with rotary beater until smooth. Dip franks in batter and fry in hot deep fat until brown on one side, then turn and brown the other side. Drain on paper towel. Serve hot with mustard, mayonnaise or catsup. Yields 8 to 10 servings.
Day before serving, bake chocolate cake according to directions in large, flat sheet pan. After cooling, punch holes in the top with the end of wooden spoon. Then slowly pour Kahlua into those holes. Let it set overnight in refrigerator.
Combine cheese and cream cheese in a large bowl; beat on medium speed of an electric mixer until smooth. Add garlic and pecans; mix well. Divide mix into equal portions. Shape each portion into an 8-inch log and roll in chili powder. Cover and chill several hours. Serve with crackers.
Prick both sides of steaks with fork and place in a large, shallow dish. Combine remaining ingredients; pour over steaks. Cover; marinate 24 hours in refrigerator, turning occasionally.
Mix all ingredients in a large bowl (you may need to add more water). Form into balls and place on an ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
Cook eggplant in salted water until tender. Mash. Saute onion and sweet pepper in butter. Add to eggplant. Add tomatoes. Break up cornbread and add to mixture. Place in baking dish (butter top). Top with shredded cheese, if desired. Bake at 350° for 25 minutes. Serves 8.
Mix and cream the butter, sugar and eggs. Add flour, baking powder, salt and milk. Mix well. Pour into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until done.
Mix dates, boiling water and soda. Cool. Cream margarine and sugar. Add beaten eggs. Add cooled date mix. Add sifted dry ingredients and blend well. Place in greased 9 x 13-inch pan. Sprinkle with chocolate chips, sugar and nuts, which have been mixed together. Bake at 350° for 35 minutes until done.
Mix graham cracker crumbs with 1 tablespoon sugar and melted margarine or butter until blended. Press onto bottom of 8-inch or 9-inch spring-form pan. Chill. Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake at 350° for 50 minutes. Remove cake. Raise oven temperature to 400°. Mix well sour cream, 1/4 cup sugar and vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan and chill cake. Before serving, garnish with border of whipped cream and/or almonds.
Place pineapple and juice in a casserole dish. Combine the sugar, flour and cheese; pour over pineapple. Sprinkle with crushed crackers on top of the sugar mixture and pour melted butter over the crackers. Bake at 350° for 25 minutes.
Flour meat; brown in 2 tablespoons bacon drippings, turning until brown. Add onion, celery and bell pepper. Cover and let simmer on low 10 minutes. Add 1 can tomato soup and beef bouillon cubes and water until pot is half full. Using a pressure cooker, pressure mixture before adding carrots and potatoes. If not, cook mixture 1 to 2 hours before adding carrots and potatoes on low with lid on to tenderize meat. After carrots and potatoes have been added and almost done, blend 2 tablespoons cornstarch with 1/2 cup water. Add to pot to thicken mixture and finish cooking.
Mix and roll in 6 rolls, the size of Hi Ho crackers in diameter. Sprinkle wax paper lightly with chili powder.
Combine all ingredients in a bowl; stir well. Divide mixture in half, shaping each portion into a 3/4-inch thick patty. Coat a nonstick skillet with cooking spray. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until done. Yields 2 servings.
Slice pound cake into 1 1/2-inch slices. Line the bottom of a 9 x 12-inch loaf pan (can be metal or glass) with sliced pound cake. Cover the pound cake with half of the Cool Whip. Wash and slice strawberries and layer over Cool Whip. Cover the strawberries with the remaining Cool Whip. Chill in refrigerator for approximately 1 hour. Chilling allows the fruit to settle and the Cool Whip to set for easier serving. Serves approximately 12, based on size of slices.
Cream shortening and sugar. Add egg; mix well. Add pineapple. Sift dry ingredients and add to mixture. Add nutmeats. Drop from spoon on greased cookie sheet and bake at 350° for 15 to 18 minutes.
In a skillet, brown ground meat and onion; drain. Stir in tomatoes, beans, chilies, hominy and corn; season with salt and pepper. Combine cornstarch and water, then stir into stew. Cook and stir until thickened.
In medium bowl, combine corn, pepper, rice, onion and olives. Combine remaining ingredients (except tomatoes and cheese). Mix well and pour over corn mixture. Cover. Chill several hours or overnight. Before serving mix in tomatoes. Top with cheese.
Brown pork chops in oiled skillet. Layer potatoes, onions and pork chops in greased baking dish, seasoning each layer with salt and pepper. Cover with mixture of Worcestershire sauce, soup and milk. Bake, covered, at 375° for 45 minutes, or until chops are very tender. Bake, uncovered, for 5 minutes longer. Serves 6.
Boil butter, milk, sugar and salt for two minutes and pour over remaining ingredients in a large bowl. Mix and drop.
Cut up potatoes and cook in boiling water until tender. Mix mushroom soup, sour cream, mayonnaise and cooked potatoes. Place mixture in a casserole dish. Top mixture with grated Cheddar cheese and crushed potato chips. Bake at 350° until cheese is bubbly.
Preheat oven to 350° with rack in middle. Grease and flour tart pan (or small cake pan). With electric mixer on low speed, blend almond paste, sugar and butter. Continue mixing, adding eggs one at a time. Mix on high until batter is light and fluffy, about 3 minutes. Stir in cake flour. Gently fold into batter until just blended. Spread batter evenly into pan. Bake 30 to 35 minutes or until golden and inserted toothpick comes out clean. Spread with thin frosting or preserves.
Mix corn and beans. Line bottom of greased dish with mixture. Mix soup, sour cream, cheese and water chestnuts. Layer next. Melt oleo and pour over crushed Ritz crackers. Mix together and put on top. Cook 35 minutes at 350°, uncovered. Can be made and put in refrigerator overnight before baking.
Mix buttermilk and pudding until smooth. Stir in Cool Whip, drained pineapple and 8 crushed cookies. Sprinkle the top with 8 more crushed cookies.
Mix all ingredients together and put in a buttered casserole dish. Bake at 350° for 1/2 hour covered and then 1/2 hour uncovered.
Place butter in marshmallows in a 12 x 7 1/2-inch glass baking dish. Microwave on Full power 2 minutes. Stir to combine. Microwave on Full power 2 minutes longer. Stir until smooth. Add Rice Krispies. Stir until well coated. Press mixture evenly in dish. Cut in squares when cool. Yield: 15 squares.
Mix together egg whites, baking powder and sugar with mixer, then stir in the crackers, walnuts and vanilla. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Top with Cool Whip when cool.
Mix all ingredients together. Slightly grease an 8 x 8-inch pan or larger. Bake in preheated 400° oven for about 25 minutes or until brown.
Saute meat in skillet with onions; drain. Mix eggs, cornmeal, milk, oil, soda, salt and corns. Place 1/2 of mixture in pan, then spread meat/onions on top. Spread cheese. Pour remaining cornbread mix and sprinkle jalapenos on top. Bake at 350° for 1 hour.
Place hash browns in a 9 x 13-inch baking dish. Mix next 4 ingredients and pour over potatoes. Salt and pepper to taste. Top with corn flakes and drizzle melted butter over top. Bake at 350° for 45 minutes.
Mix together butter, onion, mustard, lemon juice, poppy seeds and Beau Monde. Slice bread diagonally (do not cut all the way through); put a slice of Swiss cheese in each cut. Place in an aluminum foil boat. Do not cover. Spread generously with seasoned butter spread. Bake at 325° for 25 to 30 minutes. Do not overbake.
Dissolve yeast in 1 cup of warm water. In a large bowl, cream together shortening and sugar. Add salt and blend well. Add egg, mixing well. Add remaining water and stir well. Stir in yeast mixture. Add enough flour to make a stiff dough. Place in greased bowl and set aside until doubled in bulk. Dough may be punched down several times. Roll out on floured surface and form into rolls. Place rolls in buttered pans and butter tops. Let rise again. Bake at 425° until golden brown, about 15 minutes.
In a large saucepan, cook potatoes in small amount of boiling water. Drain. Meanwhile, heat butter in a large skillet and saute onions. Add sliced hot dogs, tomatoes (with juice), paprika, salt, caraway seed and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes to heat through and blend flavors. Serves 4 to 6.
Trim liver and remove gristle. Cut into small pieces and puree in blender. Pour into a bowl and add cornmeal and garlic salt. Blend well. Pour into a 9 x 9-inch greased cake pan. (If you want a thinner cake, use cookie sheet.) Bake at 350° for 20 minutes. Remove from pan and cool on rack. Cut into squares (like brownies). Wrap each piece in foil and freeze.
Brown beef and onion in skillet; add next four ingredients. Simmer 15 minutes. Place 1/2 cup of mixture in a 9 x 13-inch pan; place a layer of tortillas on top (4 for each layer overlapping), then a layer of sauce mixture, then cheese. Repeat layers after completing second layer. Add sour cream. Add last layer and bake at 350° for 25 minutes until cheese is bubbly.
Place water, sugar, cinnamon, nutmeg and food coloring in a pot. Cook until boiling; add butter. Peel and slice 6 apples. Mix flour, baking powder and salt. Cut in shortening. Add milk. Roll out onto lightly floured board. Cut dough into 6 (6-inch) squares. Place apples on dough and sprinkle generously with cinnamon, sugar and nutmeg. Also place a dab of butter on them. Fold corners into center and pinch seams closed. Place in a baking dish. Pour the sugar syrup over dumplings and sprinkle generously with sugar. Bake at 375° for 35 minutes.
In large clear glass bowl, layer according to the following: lettuce, diced onions, shredded cheddar cheese, lettuce, eggs, lettuce, bacon, shredded cheddar cheese, chopped ham, and peas. For top layer, mix Miracle Whip and sugar and spread evenly over top of salad.
Mix ingredients together. Spray muffin pan with Pam. Pour into muffin pans. Bake at 425° until brown. Makes 6. You can double recipe.
Beat eggs; add sugar and potatoes. Scald milk and butter together. Add salt and vanilla. Pour in crust and bake at 350° until pie is done.
Beat all ingredients for 2 minutes. Pour into greased Bundt pan. Sprinkle with nutmeg. Bake for 45 minutes at 375°. Cool and remove from pan. Sprinkle with powdered sugar.
Saute the ground meat, onions and bell peppers. Add the remaining ingredients. Pour into greased covered dish and bake for 30 minutes at 350°. Serves 8 to 10 people.
Cook frozen broccoli and arrange in baking dish. Top with cooked chicken. Combine soup, mayonnaise and lemon juice. Pour over ingredients. Top with cheese. Sprinkle buttered crumbs on top. Bake at 350° for 1/2 hour or until bubbly.
Combine broccoli and onions. Just before serving, add croutons, bacon bits and dressing.
Soak rice in hot water for 5 minutes, rinse well and drain. Meanwhile, in a blender, puree the onion and garlic in 1/2 cup water and set aside. Heat 1/2-inch oil in a large skillet, add the rice and saute until the grains separate and become translucent, about 5 minutes. Pour off excess oil. Add the carrots and stir for 2 minutes. Add the 4 cups hot water and salt. When the water comes to a boil, add the corn. Stir, cover, and cook over medium-low heat for 20 to 30 minutes or until the water is absorbed and the rice is tender.
Cream butter until light. Add egg, sugar and vanilla. Beat. Add dry ingredients. Add applesauce. Beat on high speed. Blend in pecans and dates. Bake in loaf pan at 350° for 1 hour.
Put refried beans in bottom of spring-form pan. Brown hamburger, bouillon and green olives; drain and cool. Mix sour cream and taco seasoning. Put hamburger mixture on beans when cool. Then layer sour cream mixture. Top with avocado dip. Set in refrigerator overnight. Garnish, serve with chips.
Combine sugar and water; boil 10 minutes. Completely cool syrup, then add berries. Save some whole strawberries for garnish when serving sauce over ice cream or pudding.
Cream the cheese and butter. Work in sifted flour mixed with baking powder and salt. Pat into a roll and put in refrigerator for at least a half hour. Roll out very thin and cut with a small round cutter. Spread (sparingly) half-circle with marmalade and fold over other half. Bake a few minutes until brown in a 450° oven.
In Dutch oven, brown and crumble bacon. Add onion and ground beef (turkey will work, too). Brown; add pepper and soy sauce. Layer sliced potatoes over meat. Scatter celery slices over potatoes. Arrange tomato slices over all. Arrange pepper rings over tomatoes. Put cabbage on top. Pour 1/2 cup water over all. Bring to boil; cover and reduce heat to low/simmer for approximately 15 minutes.
Mix together seasoning, soup and sour cream. Put chicken in greased glass baking dish; cover with soup mixture. Cover with foil. Bake at 375° for about 30 minutes or until chicken is done.
Brown hamburger and drain. Sprinkle with taco mix and mix well. Refrigerate. Mix together chopped onions, diced tomatoes, diced avocados, kidney beans and Italian dressing. Marinate one hour, then add hamburger mixture. Place in refrigerator overnight.
Boil potatoes until cooked. Shred enough to measure 4 cups. Toss potatoes, onion, salt and pepper. Heat butter and oil in 10-inch skillet. Pack potato mixture firmly in skillet, leaving a 1/2-inch space around edge. Cook over low heat until bottom crust is brown, 10 to 15 minutes. Cut potato mixture into fourths; turn. Add 1 tablespoon oil if necessary. Cook until brown, 12 to 15 minutes longer.
Cook smoked bacon until crisp. Add onion, garlic and green pepper. Saute until soft. Add pigeon peas and tomato sauce along with salt, pepper and thyme. Stir well. Add water and rice. Simmer uncovered for 15 minutes or until rice is cooked.
Sift together flour, sugar and salt, then cut in shortening until mixture resembles coarse crumbs. Beat together vinegar, water and egg. Mix with flour mixture until dough is moist enough to form a ball. Wrap in plastic and chill for 30 minutes. Makes 1 large double crust pie.
Melt chocolate and margarine over low heat. Remove from heat. Add egg; mix well. Cool slightly. Place marshmallows and nuts in a large bowl. Pour chocolate mix over marshmallows and nuts. Mix well. Divide mix in half on waxed paper sprinkled with powdered sugar. Shape each half in a roll approximately 8-inches long. Chill several hours. Slice to serve.
Wash and soak beans overnight; drain. Cover beans with water. Add ham bone and bacon; cook until beans are soft. Add rice and salt and pepper. Cook rapidly for 20 minutes. Lower heat and steam for 30 minutes.
Saute onion and green pepper in butter; set aside. Scald milk in double boiler over hot water; add cheese and stir until melted. Remove from heat and slowly pour over beaten eggs, beating constantly. Add seasonings, sauteed vegetables, crumbs, mushrooms and corn. Mix well; pour into greased 1 1/2 quart casserole dish. Place in pan of hot water in oven and bake slowly at 325° for about 1 1/2 hours.
Cook bacon in stew pot until brown. Remove bacon; add green pepper, onions, celery, garlic, black, red and white pepper and salt. Saute for 10 minutes on medium heat, stirring occasionally. Add cabbage, Ro-Tel tomatoes and bacon. Cook 1 hour on medium heat, covered, stirring occasionally. Hot!
Stir package of Beefy Onion soup into 4 or 5 cups of hot water. Add lots of carrots, onion and celery. Let it cook a while. Add lots of cabbage, salt and pepper and 2 cubes of chicken bouillon or 1 tablespoon of powdered type. Cook 1 hour. Add 1 cup of egg noodles a few minutes before it's done. You may need to add more water as it cooks.
Mix pudding with the milk. Fold in Cool Whip. Grease a 9 x 13-inch pan. Place a layer of graham crackers on the bottom. Cover with 1/2 of pudding mixture, then add another layer of graham crackers. Spread with remaining pudding, then add another layer of graham crackers. Frost with chocolate frosting.
Put all in large baking pan with lid. Bake 5 hours at 250°. Don't peek.
Spread crumbs (save some for top) over bottom of long Pyrex pan. Cream oleo, sugar and vanilla until light and fluffy. Beat in egg yolks one at a time. Carefully spread this mixture over crumbs. Beat cream until stiff. Fold in drained pineapple. Spread over butter-sugar layer. Cover with crumbs lightly. Cover and chill.
Mix together and make into small cocktail balls; brown. Pour barbecue sauce over and bake at 350° until hot. Serve on toothpicks.
Chop or grind fruit (medium blade). Add sugar, lemon juice and jam. Let set overnight.
Remove tops and seeds from peppers; cook in boiling water for 5 minutes. Brown beef and cook onion in butter until tender. Stir in soup and remaining ingredients. Spoon meat mixture into peppers. Bake in a 375° oven for 30 minutes.
Preheat oven to 425°. Spread 1/2 pie filling in bottom of pan. Bake 15 minutes until brown. Reduce heat to 350°. Remove from oven. Beat sugars, eggs, vanilla and cream cheese until smooth; pour over hot cherry pie filling. Bake 25 minutes, they will be slightly soft in center. Cool completely; fill center with remaining pie filling.
Mix liverwurst, half of the cream cheese, onion, sour cream, Worcestershire sauce and hot pepper sauce. Combine well. Form a mound of pate in the center of a serving dish; place in the freezer for 15 minutes. Frost with the remaining cream cheese. Slice a few stuffed olives with pimentos so the green is a circle on the outside with the red pimento on the inside. Arrange them on the outside of the mound as a garnish. Serve anytime (not just for holidays) with low-carb crackers and veggies.
Wash and dry fillets. Coat with seasoned flour. Use 1/2 of the butter to grease a shallow dish and arrange fillets. Melt remaining butter. Stir in flour to make a paste. Add milk to make a white sauce. Add cheese and blend. Add sauteed onion and celery and cut up shrimp. Pour over fish fillets and bake at 400° for 20 minutes.