HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, green pepper, celery and garlic in margarine until transparent. Add shrimp and ham and cook 5 minutes. Add tomatoes with juice, broth, rice and seasonings. Lower heat to simmer and cover. Simmer for 25 to 30 minutes or until rice is done. Serve garnished with chopped green onions. Serves 6.
Spray 9 x 13-inch Pyrex dish with Pam. Layer vegetables in dish. Mix celery, onion, cheese and mayonnaise and spread over the vegetables. Crumble the Ritz crackers and mix with the melted oleo. Spread over top and bake at 350° for 30 to 40 minutes.
Brown hamburger in a large pot. Add remaining ingredients. Simmer 3 hours. Makes 6 quarts. May freeze in separate containers for future use.
Mix the ingredients and pour into small cupcake papers, after placing vanilla cookie wafer in the bottom. May top with red cherry pie filling if desired. Bake at 350° for 20 to 25 minutes.
Pour 1/2 melted butter into shallow dish. Place sliced potatoes in and baste well with remaining butter, salt and pepper. Bake at 375° for 25 minutes. Baste with remaining butter. Sprinkle with bread crumbs and Parmesan cheese. Continue baking until potatoes are tender, about 10 minutes.
Combine water and instant coffee granules, blending well. Stir in chocolate and sugar; mix well and chill. Add ice cream and milk to chocolate mixture just before serving, blending well with a wire whisk. Garnish with whipped cream and grated chocolate. Serve immediately.
In medium skillet, saute bacon until lightly browned and crisp. Stir in onion and green pepper. Cook until almost tender; stir in chicken, cheese, pimento and peas. Season with salt and pepper. Mix in cooked macaroni. Cover and keep warm over very low heat until ready to serve. Garnish with parsley sprigs. Sprinkle with toasted almonds.
Saute onions in margarine. Add water and chicken base. Heat to boiling. Stir in noodles and salt. Add broccoli, garlic powder, milk and cubed cheese. Cook on low heat until cheese is melted. Makes 1 gallon.
Preheat oven to 350°. Stir together flour, baking powder, cinnamon, soda and salt. Combine eggs, pumpkin, sugar and oil. Beat until combined. Add dry ingredients. Beat until well combined. Spread batter in an ungreased 15 x 10 x 1-inch jelly roll pan. Bake in a 350° oven for 25 to 30 minutes. Cool. Frost with cream cheese frosting. Cut into bars. Makes 25 (2 x 3-inch) servings.
Cook spaghetti and drain. Combine ingredients, less 1 cup cheese; blend with fork. Place in 9 x 13-inch pan and sprinkle remaining cheese on top. Refrigerate overnight. Take out one hour before baking; bake at 350° for one hour.
Mix all ingredients. It will be rather sticky. Drop by teaspoonful in sifted powdered sugar. This is on a sheet of wax paper. Roll dough (teaspoon size) in powdered sugar. Place on greased baking sheet. Bake at 350° for about 10 to 15 minutes.
Place ribs in shallow pan. Add salt and pepper. Bake at 350° for 1 hour. Pour off fat. Mix rest of ingredients. Pour over ribs. Bake 45 or 50 minutes longer. Baste often.
Cream butter, oil and sugar until mixture is light and fluffy. Add eggs, one at a time. Beat until lemon-colored. Sift flour and baking powder. Add this alternately with milk. Stir in all 5 extracts. Bake in a 10-inch tube pan in a preheated 355° oven for 1 1/2 hours or until done. Cake is good for several days if it is around that long!!
Cut potatoes (skin on), tomatoes and onions up into chunks in large stew pot. Fill the pot with water until vegetables are covered. Add tomato sauce and bouillon cubes. Bring to a boil. Add salt and pepper to taste. Cover and cook until vegetables are tender. (Makes about 6 servings.)
Place all ingredients into blender at one time. Mix well and pour into greased 10-inch pie pan. Bake at 350° for 1 hour. When done crust will be on bottom, custard in the middle and coconut on top.
Tear bread into pieces and place on greased baking dish (13 x 9 x 2-inch). Brown sausage in skillet, then drain off fat. Cut links in slices. Spoon sausage over bread. Sprinkle with grated Cheddar. Beat together eggs, milk, dry mustard, salt and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven for 35 to 40 minutes. Cheese will rise to top during baking. This can be prepared the night before. Cover and refrigerate. Breakfast cooks without effort.
Mix all ingredients except cheese. Pour half of batter into greased 9-inch square baking dish. Sprinkle half of cheese over batter. Pour in rest of batter and sprinkle with remaining cheese. Bake for 45 minutes at 425°.
Dice hot dogs into bite size pieces. Put into crock-pot on low. Add barbecue sauce. Cook for 2 hours or longer.
Bake cake in flat pan. As soon as cake is done, punch holes with a toothpick or knife in cake. Pour 2 cups boiling water in Jell-O; mix well. Pour over cake. Put strawberries on top. Mix pudding as directed on package and pour over berries. Put Cool Whip on top. Best if chilled overnight or as much as 8 hours.
Mix potatoes, 7 cheese slices, green onions, dressing and pimiento lightly. Spoon into an 11 3/4 x 7 1/2-inch baking dish. Top with smoked sausage, cut into six equal portions. Bake at 350° for 30 minutes or until thoroughly baked. Top with 3 slices of cheese, cut in half diagonally. Continue baking until cheese begins to melt.
Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes; cook until tender. Add the butter, milk and celery leaves. Bring to a simmer; add salt and pepper to taste. In a small bowl, stir the beaten egg into the flour. Stir with a fork until you have a grainy mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be careful with these rivels, as they will lump up. Serve with parsley garnish.
Combine ground chuck, milk, catsup, bread crumbs, onion, oregano, salt and pepper. Line pie plate with pastry and fill with meat mixture. Bake at 350° for 35 to 40 minutes. Toss cheese with Worcestershire sauce; sprinkle on top of pie. Bake 10 minutes more. Remove from oven and let stand 10 minutes before serving. Serves 6.
Mix ingredients together and crumble over apples. Bake at 350° until golden brown.
Combine flour and pepper. Dredge quail in mixture and set aside. Melt bacon drippings in Dutch oven. Brown quail on both sides. Remove quail from Dutch oven and discard any remaining drippings. Combine milk and the next three ingredients in a Dutch oven, stirring to mix. Add quail. Cover and cook over low heat, basting frequently, 30 minutes or until done. Garnish with parsley, if desired. Yields 4 servings.
Sprinkle the soup and milk mixture with the spices and pour into an ungreased casserole. Add the chicken. Spoon the soup mixture over the chicken. Serve over rice or wild rice.
Combine dry ingredients in a large bowl. Add oil and eggs. Mix well. Add strawberries and nuts. Pour into two greased and floured 9 x 5-inch pans. Bake at 350° for 1 hour and 15 minutes or 1 hour in Bundt pan. Cover top of bread with foil after 40 minutes so it won't get too brown. Cool in pan for 30 minutes. Loosen with knife. Turn out onto waxed paper.
Cream shortening and peanut butter. Add sugars and cream together. Add milk, eggs and vanilla; beat well. Combine flour, soda and salt. Roll in balls, then roll in sugar. Bake on ungreased cookie sheet 10 to 12 minutes at 375°. While hot, place Kiss on top.
Peel and grate raw potatoes. As mound of grated potatoes build, sprinkle with lemon juice to maintain color. Mix grated sweet potatoes with ingredients. Bake in well-greased dish at 350°. As pudding cooks and browns, turn or fold bottom and outer edges throughout the pudding mixture. Continue process until done, approximately 1 to 1 1/2 hours.
Cut up chicken in greased casserole dish; sprinkle with 4 ounces cheese. Add soup and 1/2 cup milk. Pour over the chicken. Sprinkle 1 cup stuffing mix over the top and the oleo. Bake, uncovered, for 40 minutes at 350°.
Heat meat. Add onion and garlic and saute for 3 minutes. Cook until brown; drain off fat. Stir in tomato sauce and taco seasoning mix. Remove meat mixture from heat; set aside. Rinse and drain kidney beans in strainer. Toss 1 cup of the shredded cheese and kidney beans.
Mix apple, celery and mayonnaise. Toss until both are well coated with mayonnaise. Serve in a chilled bowl. Top with walnuts and put a border of lettuce around.
Combine sugar, butter and eggs; mix well. Add flour and other ingredients. Stir in chocolate chips. Bake in a greased 9 x 13 inch pan at 325° for 30 minutes. Do not overbake.
Mix all ingredients and pour into 9 x 13 inch pan. Bake 20 - 25 minutes at 350°. Remove and pour glaze over top. Punch holes before glazing.
Melt cocoa, oil and butter in saucepan over medium heat, stirring constantly. Remove from heat; stir in sugar and add eggs and vanilla. Beat like mad. Stir in flour, salt and nuts. Place mixture in square (8 x 8-inch) pan which has been well-buttered on all sides. Bake in preheated 325° oven for 40 minutes. Cool before slicing.
Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. If you chose to cook with ground beef and sausage, there is no need to cook the sausage. Just slice it into 1/4 inch pieces and add to mixture after beef is cooked. Stir in tomatoes, next 7 ingredients and if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally for 30 minutes. Stir in kidney beans and next 3 ingredients. Simmer, stirring occasionally for 15 minutes. Stir in cooked pasta. Sprinkle each serving with cheese. Yields: 10 cups. Preparation time: 20 minutes. Cooking time: 30 minutes.
Prepare cake mix as directed for layer cake. In saucepan, combine milk, sugar, marshmallows and coconut. Cook over low heat 5 minutes. Spread between layers and on top of cake. Melt chocolate chips and margarine. Spread over cake while warm.
Preheat oven to 250°. Place cranberries and sugar in ovenproof dish. Cover and bake for 1 hour. Remove from oven. Add the brandy. Stir. Serve warm or chilled. Serves 6.
Combine all ingredients and press into place in a 9-inch pie plate. Freeze while preparing filling.
In small pan, combine undrained strawberries and cornstarch. Cook and stir over medium heat, until mixture thickens and bubbles. Stir in food coloring. Spread evenly over bottom of 10 x 6 x 2-inch baking dish. In mixing bowl, combine eggs, milk, sugar, butter, vanilla and salt. Add bread cubes. Stir to moisten. Carefully pour custard mixture over berries. Bake at 350° for 50 to 55 minutes. Serve warm with cream, if desired. Serves 6.
Crumble bacon into bottom of pie crust. Cook onion in butter until soft. Mix in beaten eggs, milk and Swiss cheese. Season with pepper and nutmeg (optional).
In a large bowl, mix Shoe Peg corn, drained. Add green beans, drained. Add drained pimento. In small skillet, melt margarine. Add chopped onion and bell pepper and saute until tender. Add to corn mixture. Add sour cream last. Blend well with a spoon. Add salt. Grease a casserole dish with margarine. Pour in mixture. Top with crushed Ritz crackers. Top with dabs of margarine and bake at 325° for 30 minutes. Turn oven off and take casserole out. Sprinkle grated cheese on top and return to hot oven until cheese is melted (about 30 seconds).
Place chicken breasts in bottom of baking dish and cook approximately 12 to 15 minutes. While this is baking, mix the package dressing mix according to instructions on the package. After chicken breasts have cooled slightly, place a patty of dressing on top of the chicken breasts, cupping your hand over it to make it fit to the top. Place slice of Swiss cheese over dressing. Mix contents of the can of cream of mushroom soup (or cream of chicken or cream of celery) with 1/2 cup milk. Pour over top of chicken. Cover with a lid and cook for an additional 30 minutes at 350°.
Cook squash; drain and mash. Add soup and sour cream; season with salt, pepper, sugar and onion. Put dressing on bottom of oven dish and layer squash and dressing alternately, ending with dressing on top. Pat with several pieces of butter. Bake in oven at 350° for 30 minutes or until bubbly and brown.
Combine brown sugar and cinnamon; cut in 2 tablespoons butter with a pastry blender until well blended. Beat 1/4 cup butter; gradually add 1/2 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Pour batter into a greased 12 x 8 x 2-inch baking dish. Sprinkle brown sugar mixture over batter. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings.
Saute first 5 ingredients in butter in a large skillet 3 to 4 minutes or until pork is cooked. Remove from skillet and set aside. Heat rice in skillet until thoroughly heated. Push rice to sides of skillet forming a well or nest in the center. Pour egg into well and cook until set, stirring once. Stir rice into eggs. Add the vegetables and remaining ingredients. Stir well. Yields 4 to 6 servings.
Peel and boil potatoes in salt water until soft. Pour off water and mash. Set aside to cool. Add flour and roll into thick, ropelike strips on floured board and lightly flatten. Cut into squares and bake at 375° for 20 minutes. Serve with sour cream or dice and fry onion in butter or margarine until tender. Add a small can of cream. Heat this mixture and pour over potato buns. Serve hot.
Fry sausage or hamburger meat along with the onions. Set aside on paper towel to drain excess grease. Cut cheese up and mix in the rest of the ingredients. Cook in a double boiler or use a slow cooker. Cook until cheese melts. Serve with crackers and/or chips. Meat can be eliminated if you desire. I've found that sausage just adds a little more flavor to this dip.
Blend shortening with sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to sugar mixture. Add water to dates and add with nuts to flour mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375° for 12 to 15 minutes. Makes 6 dozen cookies.
Brown ground beef; drain excess fat. Put in long baking dish. Place sliced potatoes on top of ground beef, then place sliced onions on top of potatoes. Add the mushroom soup, then add 3/4 can of water. Pour over top. Add frozen mixed vegetables on top and bake for 1 1/2 hours, until potatoes are tender.
Prepare vanilla pudding according to package directions. Fold in cream. Fold in remainder of ingredients. Chill.
Soak raisins for several hours in Grand Marnier or other liqueur or microwave on high until boiling. Cool at room temperature. Prepare rice according to box instructions. Stir in fruit, cinnamon, salt, and pepper. Cool.
Blend butter, Crisco and sugar until creamy. Beat in eggs, one at a time. Add flour and milk alternately ending with flour. Fold in flavoring. Bake in greased tube pan for 1 hour and 45 minutes at 325°. Start in cold oven. Do not open door.
Preheat oven to 450°. In a bowl toss cauliflower with oil. Place cauliflower flowerets in a single layer on two rimmed baking sheets.
In large kettle saute bacon until crisp; set aside. Pour off all but 2 tablespoons fat. Add barley and saute until very lightly browned. Add onion and continue to cook until onion is tender and barley is lightly browned. Stir in flour, paprika and 1 cup beef stock. Cook over low heat until most of liquid is absorbed. Add rest of stock, sauerkraut, bacon (crumbled), salt and bay leaf and simmer for 1 1/2 hours. Add sausage slices and cook for additional 20 minutes. Garnish each bowl with sour cream.
Mix sugar, flour and eggs. Add water slowly. Add melted butter and lemon juice. Pour into unbaked pie shell and bake at 350° until set, about 45 minutes.
Mix salad dressing, vinegar and mustard. Pour over green beans and potatoes. Chill. Makes 10 servings of 1/2 cup each.
Combine flour, sugar, baking powder, baking soda, salt and orange peel in large mixing bowl. Cut in shortening. Add water to orange juice to measure 3/4 cup and combine with flour mixture. Stir in egg and cranberries. Pour into greased loaf pan. Bake in preheated 350 degree oven 60 - 70 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 425°. Trim fat from pork. Place on broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, chopped rosemary and salt and pepper; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or thermometer reads 160° (slightly pink). Place a nonstick pan with cooking spray over medium-high heat until hot. Saut apples 5 minutes. Reduce to medium-low. Add 4 tablespoons maple syrup; simmer 12 minutes until tender. Cut pork crosswise. Spoon apples over pork.
Mix mayonnaise and mustard together and add to rest of ingredients. Mix well and chill. Serve over chow mein noodles. Serves 8.
Grate Cheddar cheese and mix with softened cream cheese and other ingredients. Roll into ball and chill. Chop pecans and roll cheese ball in pecans.
Combine all ingredients until well blended. Cover and refrigerate until ready to use. Mix well before use. Makes 3/4 cup.
Peel apples and cut up into large pieces. Add sugar, cinnamon and lemon. Microwave 12 to 15 minutes on High. When apples are soft, use a hand mixer and blend.
Cut beef in bite-sized pieces. Sprinkle heavily with cinnamon and salt. Heat olive oil in medium-sized saucepan. Add the beef and brown it on all sides over relatively high heat. Add the green beans, tomato sauce and water. Cover and simmer for 1 hour. Serve over Lebanese rice.
In 12 x 8 x 2-inch dish, arrange cracker squares to cover bottom of dish. In 1-quart casserole, place butter and brown sugar. Microwave on High for 2 minutes; stir well. Blend in confectioners sugar, cornstarch, salt, coconut and nuts. Spread on crackers. Sprinkle chocolate pieces on top. Microwave 2 to 2 1/2 minutes on High. Let stand for a few minutes, then spread melted chocolate pieces. Cool and cut into bars.
Melt candy bars. Add Cool Whip and pour into crust. Chill and serve.
In a large bowl, combine Eagle Brand milk, coconut, 1/3 cup strawberry gelatin, ground almonds, almond extract and enough red food coloring to tint mixture to a strawberry color. Chill until firm. Form small strawberry shapes (1/2 teaspoon). Sprinkle remaining gelatin in a flat dish. Roll strawberries in it to coat. Dye some almond slivers in green food coloring. Dye and use these for stems. Use green decorating icing for leaves.
Combine beans, water and 1 teaspoon salt. Bring to boil and cook until tender. Drain, reserving the liquid. Add enough water to the liquid to measure 1 cup; set aside. Melt butter in saucepan. Blend in flour, 1 teaspoon salt and pepper. Stir in mustard, bean liquid and milk. Cook until thickened, stirring constantly. Add lemon juice and pimiento. Pour sauce over beans. Yield: 8 to 10 servings.
Boil water with salt, add macaroni. While macaroni is cooking, put oil in pan, add onion and brown lightly. Add tomatoes and 1/2 teaspoon salt. Drain macaroni. When onion and tomato mixture begins to boil, add cooked macaroni. Cook until mixture thickens.
Mix together pineapple and jello. Heat until dissolved. Remove from heat and add sugar, baby food and cream cheese. Chill until thick. Fold in Cool Whip and pecans. Let chill.
Bring water and margarine to a boil. Remove from heat and add flour, stirring until dough forms a ball. Beat in thoroughly, 1 egg at a time. Continue beating mixture until smooth and velvety. Spread in a greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Push down bumps after baking.
Remove skin and bones from chicken breasts. Place between wax paper and pound out chicken breasts until approximately 3/8-inch thick. Salt and pepper breasts and roll in flour. Heat in skillet 1/2 cup butter. Cook breasts in hot butter over low heat until lightly browned on both sides. Add mushrooms; cover and cook 10 minutes. Drain off excess butter. Add cup of cream and simmer over low heat 10 minutes. Transfer breasts to warm platter. Add the wine to liquid in skillet; bring to a rapid boil and cook until sauce is reduced to creamy consistency. Spoon sauce over the chicken breasts and serve while hot.
Put a layer of crushed crackers in bottom of casserole. Layer oysters on top of crackers. Add butter, salt and pepper. Repeat layers of crackers, oysters, salt and pepper. Add butter, melted, over top with layer of crushed crackers. Pour carton of whipping cream over all. Bake at 350° until crackers are golden brown.
Prepare topping with one cup of the milk and vanilla as directed. Add remaining milk and pudding mix. Blend and then beat at high for 2 minutes. Stir in coconut. Chill in pie shell at least 4 hours.
Amounts vary as to the size of salad desired. Toss with salad dressing of your choice or leave plain and add choice of dressing when served.
Drain Mexicorn. Add bell pepper, cucumbers, onion and mayonnaise. Cover and chill. Add chopped tomato before serving.
Prepare cake mix according to directions and bake in 9 x 13-inch pan; cool cake. Prepare instant pudding according to directions. Add softened cream cheese. Cover cooled cake with pudding/cream cheese mixture. Drain crushed pineapple and cover cake. Add Cool Whip and top with walnut pieces.
Saute onion and garlic, then add broccoli. Continue cooking 5 to 10 minutes longer. Boil ziti according to package instructions; strain and save 1/2 cup of ziti water to mix with broccoli. Combine broccoli and ziti together with freshly ground Romano or Parmesan cheese, along with black pepper to taste. For a little bit of color, saute a few strips of red sweet peppers with the onion and garlic (optional). Serves 8.
Cream margarine and brown sugar until light. Add eggs. Sift together flour, soda and salt. Add alternately with buttermilk. Stir in peaches. Pour into greased 9 x 13-inch pan. Sprinkle with mixture of sugar and cinnamon. Bake at 350° for 30 to 35 minutes. Very good.
Split Twinkies in half. Line bottom of 9 x 13-inch pan with Twinkies (creamy side up).
Mix rice, celery, mushroom soup and milk together. Pour into a greased casserole dish. Place chicken on top of mixture. Sprinkle package of onion soup over top of chicken. Bake at 350°, covered, for 1 1/2 hours. Salt and pepper to taste.
Cook cabbage leaves in boiling water for 2 minutes. Combine all the ingredients, except water and tomatoes. Spoon the meat mixture into the cabbage leaves and roll-up and fasten with a toothpick. Pour tomatoes and water over rolls. Cover and bake 1 hour at 400°.
Preheat oven to 375°. Spread butter, oil and salts on all sides of beef. Roll in cheese and bread crumbs (patting it on all sides). Place in brown grocery bag. Fold and close bag with paper clips. Bake at 375° for 30 to 45 minutes. Turn oven off and leave for about one hour. Tenderloin should be pink. If you want it more done, let it bake longer.
Cook potatoes until tender. Peel and mash. Add 1 stick softened oleo, orange juice, sugar and egg yolks, beaten. Fold in beaten egg whites. Put in large casserole. Sprinkle with cinnamon on top. Bake in medium oven until done, about 45 to 60 minutes.
Melt butter. Stir in cocoa. Add sugar, flour, vanilla and eggs. Beat until smooth. Pour into buttered pie pan (no crust) and bake at 350° for 25 minutes. Serve hot or cold.
Preheat oven to 375°. Sift flour, soda, and salt together. Set aside. Cream butter, sugars, and vanilla. Beat in egg. Add flour mixture. Mix well. Stir in chips and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 8 - 10 minutes.
In double boiler, put milk to heat. In bowl mix the rest of ingredients. Prebrown 2 pie shells and set aside. Mix and add to heated milk. Cook until mixture thickens. Remove from heat and add coconut (approximately 8 to 12 ounces); add 1 teaspoon vanilla flavoring and mix. Pour into pie shells. Makes 2 pies.
Boil sugar, cocoa, buttermilk and butter for 1 1/2 minutes. Then add the remaining ingredients and mix. Drop by teaspoonful on wax paper. Let cool and serve.
Brown ground beef and onion in skillet. Drain well. Stir in soup. Put in 1 1/2-quart casserole. Top with Tater Tots. Bake at 400° for 45 minutes.