HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook eggplant in small amount of water. Simmer until tender; drain. Saute onion in small amount of margarine. Add all ingredients in 1 1/2-quart casserole. Sprinkle 2 tablespoons Parmesan cheese and paprika on top. Bake at 350° for 30 minutes.
Brown ground beef in a skillet sprayed with nonstick cooking spray. Drain. Add potatoes, pepper, onion and seasonings. Add water and let simmer, covered, until potatoes are tender. Serves 4 to 6.
Preheat oven to 350°. Place scallops (whole) in saucepan. Pour wine over and cook for 5 minutes. Drain scallops, saving wine liquid for later. Put in an ovenproof dish.
In a large bowl, toss together the potatoes, celery, cheese, pepper, salami, onion and pepperoni. Then add sour cream to potato mixture and toss lightly to blend. Fold in the tomatoes. Cover and chill.
Add water and salt. Cook potatoes until tender; about 25 minutes. Drain. Combine mayonnaise, sour cream, 1 teaspoon salt, pepper, sweet pickles and pickles and juice, mustard, celery, onions and eggs. Add to potatoes and mix thoroughly.
Mix all ingredients and pour in greased casserole dish. Bake at 400° for 35 to 40 minutes.
Saute onion in butter. Cook broccoli according to directions on package. Drain well. Mix soup, mayonnaise, eggs, cheese, onion and salt and pepper to taste. Mix this and broccoli in a greased casserole dish and bake for 30 minutes in moderate oven (350°).
Brown ground beef, onion and bell pepper; add salt, pepper and garlic salt to taste. Drain meat and add Cheez Whiz.
Brown bacon in 4-quart saucepan. Add onion and celery and cook several minutes. Stir in sausage, water, parsley, peppercorns and salt. Simmer for 30 minutes. Add carrots, parsnips, rutabaga and potatoes. Cover and simmer 20 minutes. Arrange cabbage wedges over top, cover and cook until cabbage is tender, about 15 minutes. Lightly season cabbage with salt and pepper. Sprinkle top with minced fresh parsley. Serve immediately.
Combine cake mix and sugar. Add oil and next 4 ingredients. Beat at medium speed for 6 minutes. Stir in poppy seed. Pour into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes. Cool completely. Drizzle with glaze.
Beat lightly together the sugar, eggs and shortening. Mix together and add the flour, soda, cream of tartar and salt. Add and mix in the milk and walnuts. Bake at 350° for 40 minutes in 13 x 9-inch pan.
Rinse and cook rice for 40 to 60 minutes. Saute onion and butter until tender. Add water, milk and soup. Add cheese and rice. Simmer until creamy.
On small plate, place lettuce. Place pineapple ring in center of leaves. Put 1/2 banana in hole of each. Attach cherry half on top of each banana to represent a flame. Now doesn't that look like a candle.
In order to make it possible for everyone to attend church next week we are planning a special no-excuse Sunday.
Boil potatoes until they are 1/2 cooked. Fry Spam. Add all ingredients into a large pot or crock-pot. Include water. Let simmer for 1 hour. Serves 6 to 8 people.
Lightly sprinkle chicken with seasoned salt. Brown in butter in Dutch oven. Add sherry and liquid from can of mushrooms. Cover and bake in a 350° oven for 45 minutes to 1 hour until chicken is tender. Remove chicken to serving dish. Measure pan juices and add water to make 1 1/4 cups liquid. Blend liquid and chicken gravy mix in Dutch oven. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring continuously. Blend in sour cream and add mushrooms. Pour sauce over chicken and serve with rice or mashed potatoes.
Combine chili sauce, honey and onion. Place chicken on microwave baking dish; cover with sauce and cook at full power for 10 minutes. Add green pepper and cook at full power 2 more minutes.
Dissolve the yeast in warm water. Add the warm buttermilk, egg and the shortening. In a medium bowl, sift all the dry ingredients (except the flour) together. Add the yeast mixture, then add enough flour to make the dough easy to handle. Knead until smooth.
In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a mixing bowl, beat eggs and water until foamy. Add egg mixture and ham to skillet. Pour into greased pie pan after mixing thoroughly. Bake at 350° for 30 minutes or until eggs are solid. Remove from oven. Sprinkle with cheese and allow cheese to melt. Serve hot.
Cut broccoli in bite size pieces; do not chop or grind. Add mayonnaise, rice vinegar, onion and raisins. Cover and refrigerate overnight. Before serving, add crumbled bacon and shelled sunflower seeds. Mix well and serve.
In a large bowl, mix all ingredients together except dressing. Keep in refrigerator until ready to serve. Just prior to serving toss the ingredients with dressing.
Put first 2 ingredients in blender. Add remaining ingredients. Make into ball. Spread cocktail sauce over. Best made the night before.
Melt caramels with evaporated milk in microwave. Combine cake mix, water, butter and eggs. Blend on low speed for 2 minutes. Pour half the batter into greased and floured 9 x 13-inch pan. Bake at 350° for 10 minutes or until cake puffs up and is gooey. Pour melted caramels over partially baked layer to within 1/2-inch of edges. Sprinkle chips and pecans over caramels. Pour remaining batter over all and bake at 350° for 25 to 30 minutes or until top springs back when touched (may take 40 minutes). Cool in pan. Cut in squares. Ice, if desired (creamy fudge).
Cream together margarine and sugars. Stir in egg, peanut butter and remaining ingredients. Bake 10 minutes in 300° to 350° oven.
Mix and pour into 9-inch pie shell. Bake at 300° for 45 minutes, until set.
Layer lettuce, celery, onion and peas. Spread mayonnaise over the peas. Sprinkle with cheese. Cover airtight and refrigerate for several hours or overnight. Just before serving, add croutons and toss well. Garnish with tomatoes. Sprinkle with bacon bits.
Mix white sugar, melted margarine, nuts and cinnamon and set aside. Cream together brown sugar, shortening and egg. Stir together flour, soda and salt. Add together along with sour cream. Fold in rhubarb. Turn into greased and floured 13 x 9-inch pan. Sprinkle with topping mixture. Bake at 350° for 45 to 50 minutes.
Cream butter with sugar; beat in eggs. Blend in melted cocoa and vanilla. Stir in flour and nuts. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Boil chicken breasts until done. Save 1 cup chicken broth. Cook spaghetti in remaining chicken broth. Cut chicken into small pieces and mix with cream of mushroom soup, Ro-Tel tomatoes, chicken broth and spaghetti. Cut Velveeta cheese into smaller pieces and mix into spaghetti mixture. Cover top with cheese slices and bake at 350° for 30 minutes or until hot and bubbly. Makes large dish.
Mix ingredients together and press into bottom of 13 x 9 x 2-inch cake. Bake for 20 minutes at 325° to 350°. Cool.
Combine all ingredients in 2-quart casserole. Cover. Microwave on High for 5 minutes. Reduce power to Medium. Microwave 10 to 13 minutes or until liquid is absorbed and rice is tender. Fluff with fork before serving.
Brown beef in skillet; add onion and cook until onion is soft. Drain fat. Add tomato sauce, corn, one teaspoon salt, granulated garlic and chili powder. Cover; simmer over medium-low heat for 15 minutes. Pour into a 9 x 13-inch baking pan. Top with sliced olives.
Mix milk, Cool Whip and lemon juice until blended. Pour in crusts and refrigerate.
Place milk, milk powder, cocoa, vanilla and sugar in blender. Cover and blend at high speed until smooth. Remove center of cover and add ice, one at a time, blending until each is thoroughly crushed. Serve immediately. Makes 2 servings.
Preheat oven to 350°. Saute onion, bacon and add remaining ingredients. Place in casserole dish and bake for 30 minutes. Makes 6 servings. (Browned sausage or ground beef may also be added.)
Brown beef and onion. Cook celery in water, save water. Add rice, soy sauce and celery water to meat mixture. Mix in both cans of soup. Pour into a 2 quart casserole lined with Chinese noodles. Add remaining noodles to top of meat mixture. Bake 1 hour at 350°. Do not add salt.
Cook potatoes in salted water until tender. Drain. Add garlic, cheese, cream, salt and pepper. Mash potatoes until smooth.
Cook macaroni; drain and rinse with cold water until cool. Add vegetables and mix well. Combine milk, vinegar, sugar, mayonnaise, salt and pepper. Add to macaroni mixture. Mix well. Chill for 4 hours or overnight.
Mix eggs and cottage cheese. Add to this the broccoli. Mix melted oleo and cornbread mix. Blend all together. Bake at 350° for 30 to 35 minutes.
Dissolve sugar in water; add juice and mix well. Thirty minutes before serving, add ginger ale and club soda. Serves 25.
Gradually add cream cheese to sugar. Add food coloring and peppermint. The mixture will be very stiff. Form into balls and place on waxed paper. Flatten each ball with bottom of a glass. Dust with sugar, if desired.
Grease 9 x 13-inch (preferably Corning Ware) pan. Layer bread slices (packed tightly together), Mozzarella or Swiss cheese, meat, mushrooms (optional) and Cheddar cheese.
Pour into a 2-quart casserole. Sprinkle with crumbs. Bake at 400° for 30 minutes.
Mix flour, soda and spices. Cream butter and sugar. Add egg and beat. Add nuts. Alternately beat dry ingredients and applesauce until smooth. Pour into loaf pan or Bundt pan. Bake at 350° until done.
Put shortening, sugar and salt into a bowl. Stir in boiling water. Add milk. Cool to warm. Dissolve yeast in 1/4 cup warm water and add sugar. Stir in egg and 2 cups flour.
Mix cream cheese with mixer. Add Cheddar cheese. Roll in chopped nuts. Wrap in foil. Keep refrigerated.
Mix together twigs (pretzels), leaves (lettuce), grass (sprouts), hot lava (salad dressing). Eat and keep an eye out for Tyrannosaurus Rex.
Put nuts in bottom of greased (I use Joy spray) and floured Bundt pan. Mix all ingredients thoroughly and put in pan. Bake at 325° for 45 to 50 minutes.
Saut the onions in margarine until soft. Combine all the ingredients and mix well. Pour into greased casserole dish. Bake at 350° for 45 minutes. Makes 6 servings.
Heat oven to 300°. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture on bottom of 9-inch spring-form pan. In large bowl, beat softened cream cheese until fluffy. Gradually beat in condensed milk, then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in mini chocolate chips. Pour over crust. Bake 55 to 65 minutes, until set. Remove and cool completely. Remove from pan. Garnish with Chocolate Drizzle. Refrigerate.
Peel and clean shrimp. Mince garlic and black beans. Combine oyster sauce, Korean sauce, chicken bouillon, garlic and black beans in bowl. Add shrimp and marinate in refrigerator for about 2 hours.
Cream shortening and sugar. Add eggs, one at a time, beating well. Add flour gradually to which salt and soda have been added. Add bananas and vanilla; beat well. Add nuts, beating well. Pour in 4 greased and floured coffee tin cans (1 pound tins). Pour about 1/2 full. Bake in a 350° oven for about 1 hour.
Combine first 4 ingredients in small sauce pan; cook over medium heat, stirring until mixture boils. Reduce heat and simmer for 5 minutes. Remove from heat; add margarine and vanilla; stir until blended.
Marinate beef or chicken several hours or overnight. Brush with honey. Broil couple of minutes on each side. Burn them a little bit.
Saute hamburger meat, pepper and onion. Cook until done. Place hamburger mixture in bottom of casserole dish. Cover with 1/2 cheese. Add mushroom soup. Cover with 2 cups creamed Irish potatoes and other 1/2 of cheese. Bake at 350° for 20 minutes.
Mix meat and bread crumbs. Make into patties. Fry. Combine all ingredients and simmer until celery is tender. Add patties and simmer 1/2 to 1 hour.
Combine first 4 ingredients in bowl and beat until well blended. Add chocolate chips; mix well and set aside. Prepare cake mix using package directions. Fill paper-lined miniature muffin cups 2/3 full. Drop 1 teaspoon cheese mixture into each cup. Bake at 350° for 10 to 15 minutes or until tests done.
Soften gelatin in water and stir in Sweet & Low, salt and hot water until gel is dissolved. Stir in orange juice. Pour 3/4 cup into each mold. Keep in ice box until it sets. 2 servings.
Squeeze berries or grapes into a mush and tie up in a stone jar so insects can't get to it. Let stand for 10 days or until grapes ferment good. Strain and sweeten using 3 measurings of juice and one of sugar. Let stand and ferment again. Skim every morning until skim quits rising. Bottle but don't cork tight for 4 or 5 days. Use three cups juice to 1 cup sugar.
Combine breadcrumbs and lemon rind, stirring well. Combine lemon juice, mustard and lime juice; brush mixture over both sides of chicken. Dredge chicken in breadcrumbs. Place chicken in baking dish coated with pan coating. Sprinkle with remaining breadcrumbs. Bake, uncovered, at 375° for 15 minutes. Turn over and bake an additional 15 minutes. Garnish with remaining lemon slices if desired.
Blend pudding mix with milk. Add sour cream and blend until creamy. Fold in Cool Whip. Layer mixture with vanilla wafers and bananas. Make sure it is topped with pudding mixture. Refrigerate overnight. Serves approximately 12.
Saute onion in butter. Add meat, salt and pepper, heating through, but not browning. Spread 1/2 of cabbage in 2-quart casserole. Cover with meat mixture and rice. Top with remaining cabbage. Pour soup over top. Cover and bake at 350° for 1 hour.
Season roast with salt, pepper and garlic to taste. Place in pot or iron skillet. Let brown on both sides. Pour a cup or two of water over the roast. Cook on top of the stove or in the oven. As the water boils out, pour more water in for your gravy. Use a slow fire if cooked on top of stove.
In a 9 x 13-inch pan put one layer graham crackers. Mix pudding and milk. Fold in Cool Whip. Pour half of pudding mixture over crackers. Add 2 layers of crackers on top of pudding. Pour remaining pudding over crackers. Add one layer of crackers. Mix cocoa, oil, vanilla, butter, sugar and milk. Spread over last cracker layer. Refrigerate overnight.
Prepare cake mix according to package directions. Cut into cubes. In a clear bowl place 1/2 the cake cubes; cover with 1 can cherry pie filling, half the pudding, half the pineapple and half the bananas. Top with half the Cool Whip. Repeat for second layer. Garnish with pecans, cherries and coconut. Chill until ready to serve.
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and corn chips, reserving 1 cup. Pour into lightly greased, oblong baking dish. Bake, uncovered, at 375° for 30 minutes. Spread sour cream over top and sprinkle with remaining cheese. Put remaining corn chips around edge and bake 5 more minutes.
Cook all ingredients except apples until the temperature reaches 290°. Do not stir. Add several drops of red food coloring. Place pan in hot water to keep from hardening. Begin dipping apples at once. Cool on greased surface.
Combine the broccoli, bacon, onion and raisins. Separate bowl. Make dressing of 1 cup mayonnaise, 1 tablespoon vinegar and 1/4 cup sugar. Mix the dressing over broccoli mixture and toss. Serve.
Melt margarine; stir in water. Grease a 12 x 8-inch baking dish with margarine and put 1/2 stuffing mix in it. Add to the chicken pieces celery, onion, salt and mayonnaise, mixing well. Make a layer of chicken on top of stuffing, then another layer of stuffing. Beat eggs and milk; pour over dish. Bake at 350° until brown and bubbly.
Sift dry ingredients and cooking oil and blend. Add eggs, vanilla, buttermilk, figs and pecans. Bake at 325° for 45 minutes in a 12 x 9 x 2 pan.
Spread rice into a greased 13 by 9 inch pan. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter then toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
In a large bowl, combine the vinegar with the water, red wine, onions, orange, garlic, bay leaf, salt, cloves, peppercorns and ground pepper. Stir the marinade well. Add the beef and refrigerate it for 4 to 5 days, stirring it once a day. Remove the meat and drain it thoroughly. Brown on all sides in a little heated butter or oil. Add the marinade, strained of all but the onion slices and 1/4 cup tomato puree. Simmer the meat for about 2 hours or until it is tender.
Combine first 7 ingredients in a medium mixing bowl. Mix well. Pour filling into unbaked 10-inch pie shell. Bake at 350° for 45 minutes or until pie is set. Yield: one pie.
Soften cream cheese to room temperature. Stir in enough mayonnaise to make mixture creamy and spreadable. Fold in black olives and pecans. Refrigerate until chilled.
Add gelatin to water, mixing well. Add marshmallows and stir until melted. Add cream cheese and mix well. Place in refrigerator until slightly congealed. Then add mayonnaise, pineapple and 1/2 cup nuts, beating with electric mixer until well blended. Place in refrigerator until congealed. Sprinkle remaining nuts on top of salad.
Brown beef in hot oil; add garlic and cook for 5 minutes. Add soy sauce, salt, water and vegetables. Cook for 45 minutes. Stir in cornstarch that has been blended with tomato juice. Add tomatoes and cook for 5 minutes. Serve over rice.
Mix ingredients well and shape into log. Roll in paprika. Chill and slice. Serve with crackers.
Bake chicken breasts on a cookie sheet until done; cool and skin. Shred and chop. Mix in bowl the chicken, cream of chicken soup, milk, onion and green chili salsa. Grease a baking dish. In layers, add the tortilla strips, Cheddar cheese, chili salsa and chicken mixture. Bake, uncovered, for 1 1/2 hours at 300°.
Mix together cake mix, butter, vanilla and 1 egg. Pat into 13 x 9-inch cake pan.
Bring the first 6 ingredients to a boil; boil for 1 minute. Add peanut butter and oats. Drop by spoonfuls onto wax paper. Let cool.
Cook oysters in water; boil until done. Add to milk and salt and pepper to taste.
Make meatballs out of ground beef; fry and drain fat off. In small saucepan, combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce, 1/2 cup water and salt. Cook until thick. Add meatballs and pineapple chunks, green peppers, onion and water chestnuts. Cook 3 to 4 minutes. Serve over rice with soy sauce.
Cream butter. Add sugar in small mixer bowl. Blend in honey or syrup and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt. Gradually add to creamed mixture. Stir in nuts. Pour into 9 x 13-inch pan. Bake at 350° for 40 minutes or until brownies begin to pull away from pan.
Mix all ingredients together except nuts. When starts to boil, boil for 3 minutes. Take off of heat. Stir in 1 cup nuts. Drop by spoonful on buttered wax paper.
Cook broccoli according to package directions; drain. Mix cooked broccoli, cheese and 1/2 stick butter in 1-quart casserole. Melt 1/2 stick butter and mix with cracker crumbs. Spoon over broccoli. Bake at 350°, uncovered, for 30 minutes.
Remove leaves and woody stem from cauliflower. Rinse clean. Wrap in wax paper. Puncture paper. Microwave on High for 10 minutes. Unwrap. Place in glass casserole. Mix together remaining ingredients. Pour over cauliflower. Microwave, uncovered, for 1 minute.
Mix all ingredients together, saving 1/2 cup Chow Mein noodles for topping. Put in 9 x 13-inch pan and top with rest of Chow Mein noodles. Bake at 350° for 30 minutes.
Saute onions, garlic, tomato puree, white pepper, salt and oregano in oil for 20 minutes; set aside. Cook lasagne noodles and lay out on a clean, lint-free cloth. Slice zucchini lengthwise and blanch in boiling salted water for 3 minutes. Assemble as follows: In a buttered roasting pan, layer noodles; then spread layer of Ricotta with spatula. Add zucchini slices and spread with tomato sauce until totally covered. Sprinkle with grated Mozzarella and Parmesan cheeses. Repeat the process and cover with light Bechamel sauce, the grated cheeses and melted butter. Bake in preheated oven at 375° for 40 minutes or until golden brown on top. Let lasagna sit for approximately 30 minutes before serving.
Combine shortening, sugar, water, raisins, spices and salt in saucepan. Heat gently, then boil three minutes. Let cool. Sift flour, baking soda and baking powder into cooled mixture; mix together. Add vanilla and nuts. Bake at 350° for 20 to 25 minutes. Drizzle powdered sugar glaze or frost with favorite frosting. Cut into small squares or slim slices.
While making the batch of popcorn, melt butter and marshmallows on High in microwave for 2 to 3 minutes. Once melted, stir in brown sugar. Toss well with the popcorn. Serve warm.
Brown steak in pan. Pour all ingredients over top of steak. Cover with foil and bake for 2 hours or until tender.
Mix all ingredients in a large bowl. Press mixture into clean coffee tins. (Use the 13 ounce size tins; you will need two.) Cover with aluminum foil. Steam by placing tins in water approximately halfway up the sides and heat to 300°. Steam for 3 hours.
Heat oven to 350°. Combine eggs, milk and seasoning; mix well. Toss cheese with flour. Add cheese mixture and bacon to egg mixture. Pour into pie shell. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 servings.
Brown beef, onion and celery and drain. Heat soups; add to meat. Blend well. Add chillies and sour cream. Stir to blend well together.
Put prunes, rice and about 2 1/2 cups water in pressure cooker and cook for 10 minutes. Cook much longer in a pan. In the pan with the prune mixture add some more water, raisins, cinnamon, orange and sugar. Cook it slow for about 1 hour. Then add the fruit cocktail and tapioca. Cook just until dissolved.
Combine all ingredients, except cucumber, mixing until well blended. Stir in cucumbers. Chill several hours or overnight. Serve with chips or vegetables. Makes 1 1/3 cups.
Mix flour and sugar well. Beat egg yolks (save whites for meringue). Add small amount of sugar and flour to egg yolks. Beat alternately adding sugar, flour and milk to egg mixture. Cook in double boiler until thick. Grease pan with butter. Layer vanilla wafers, bananas and pudding mixture until all mixture is used. Beat egg whites until thick. Add 1/2 cup sugar for meringue. Cook at 400° until brown.
Mix the milk and molasses together with a whisk or spoon. Add a dash of ginger or cinnamon. Serve hot or cold.
If pecans are fresh, salt and bake them. Place 1/2 pecan inside pitted date. Roll in sugar.
Cream the cream cheese until smooth. Gradually beat in sugar and blend thoroughly. Add vanilla and a drop of food coloring. Refrigerate 1 hour. Shape into ball walnut size and roll in coconut. Refrigerate several more hours until firm. Makes 20.
Mix flour and milk and cook over low heat until thick. Refrigerate until cool (preferably overnight). Cream together oleo and Crisco 4 minutes. Add sugar. Mix 4 minutes. Add flour/milk mixture and vanilla. Mix 4 minutes.
Mix in large bowl until well blended. Fry in deep fat fryer until golden brown.
Beat water, yeast and egg. Cream the shortening, sugar and salt. Combine together in a large mixing bowl, gradually adding flour to form a soft ball of dough. Place in greased bowl, turning once to grease surface (dough). Cover and let rise until doubled. Turn out onto lightly floured surface. Roll until flat. Use biscuit cutter to form roll shapes. Place in greased pans. Cover and let rise until doubled. Bake in hot 400° oven until lightly browned. Brush tops with melted butter.