HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine first 3 ingredients. Microwave on High for 3 1/2 minutes. Stir, then continue heating at 30 second intervals until melted. Do not exceed 5 minutes. Average cooking time: 4 to 4 1/2 minutes. Stir in nuts. Pour in 9 x 9-inch pan. Place in refrigerator to cool.
Salt, pepper and flour pork chops. Brown chops in small amount of oil in large skillet. Drain off fat. Add green peppers, onions and canned tomatoes. If using raw yams, add them now. If using canned yams, simmer the chops, covered, 30 minutes or until done, then add sweet potatoes and heat through.
Mix cornmeal with cold water. Add hot water and 1/2 teaspoon salt. Cook over low heat 20 minutes. Brown beef, onions and chili. Mix olives with cooked cornmeal. Spread 1/2 of cornmeal mixture in baking dish. Add meat mixture. Cover with rest of cornmeal mixture. Bake at 375° for 20 minutes.
Set oven to 350°. Cover broiler type pan (can be cookie sheet with rack inserts) with aluminum foil. Make several holes for grease to drain. Wrap Little Smokies each with one strip of bacon. Secure each with a toothpick and place on the pan. Now cover completely with brown sugar and place pan in oven. Bake a half hour, then transfer to another pan to continue baking. Do this by lifting foil. Bake until brown sugar is caramelized. Baking time is about an hour. (Found pan transfer necessary because of amount of grease; you may use your own ideas.) These are guaranteed to disappear. No leftovers. May need to make more, we did.
Combine all but 1/2 of onions. Bake at 350° for 25 minutes in 13 x 9-inch dish. Use rest of onions on top. Cook 5 minutes more. Makes 10 servings.
Soak gelatine in cold water. Grind cranberries. Mix cranberries, sugar, marshmallows, pecans and boiling water. Mix with soaked gelatine. Mix thoroughly. Use a 13 x 9 x 2-inch pan. Let cool before serving.
Combine broccoli with eggs, cream of mushroom soup, cheese and mayonnaise. Spoon into a lightly greased 2-quart shallow casserole dish. Sprinkle with stuffing mix. Bake at 350° for 30 minutes or until set. Yields 6 to 8 servings.
Cut chicken into nugget size. Beat eggs slightly. Dip chicken nuggets into egg; drain off. Roll in bread crumbs. Melt margarine in pan; fry chicken in margarine until done. Put chicken in baking dish. Pour chicken broth over chicken; cover with Muenster cheese. Bake at 350° for 30 minutes.
Boil chicken parts until done; save liquid. Chop. Mix with rice and all other ingredients. Stir well. Put in baking dish. Pour liquid over rice and bake for 30 minutes.
Place chicken in a large resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder. Add to bag and shake well. Refrigerate for 30 minutes.
Place thick layer of potatoes in greased large baking dish. Add layer of macaroni. Break up ground meat evenly over top. Add layer of onion, green pepper and carrots. Sprinkle salt, pepper and sugar over top; add tomatoes. Cover with foil and bake at 350° for 2 hours. Top with cheese and bake 15 minutes or until cheese is melted.
Allow bread dough to thaw in refrigerator overnight and roll into three 9 x 13-inch rectangles. Sprinkle onion, cooked sausage and cheese down the middle and fold each side to the middle and seal all edges. Place seam side down on foil-lined cookie sheet and let rise 30 minutes. Follow package directions for cooking bread. When done, cool 10 to 15 minutes and slice.
Mix cookie dough as on package for drop cookies. Use one measuring tablespoon of dough for each cookie. Divide dough into 7 balls, roll some in red sugar, some in white sugar, place on baking sheet 2 inches apart. Bake 375 degrees for 7 - 8 minutes.
Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth. In separate bowl, combine flour, baking soda and salt; add to creamed mixture. Cover dough and chill. When cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in paper lined miniature muffin tin. Bake at 375° for 8 to 9 minutes. Remove from oven; gently press 1 peanut butter cup into each cookie to make depression. Cool in pan 10 minutes; remove from pan and cool on rack. Store in cool place until serving time.
Peel apples and cut in small pieces. Peel bananas and slice in small pieces. Drain pineapple and peaches, reserving juice. Slice strawberries and mix all fruit together. Add pudding mix to juices; stir until thickened. Mix with fruit mixture and chill.
Preheat oven to 350 degrees. In a medium saucepan bring water to a boil. Mix in instant rice; cover and remove from heat. Let sit for 5 minutes. In a 9X13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion and processed cheese. Bake in oven for 30 to 35 minutes or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Mix the applesauce, oil and sugar. Sift in the flour, baking soda, salt, cinnamon, cloves and nutmeg. Mix well after each addition. Add the slightly beaten egg and raisins. Mix, then pour into a greased and floured 8 x 4-inch pan. Bake at 325° for 1 hour and 20 minutes or until done.
After stewing chicken, remove meat from broth (when cool), bone and dice. Set aside. Cook noodles in broth according to package directions. Drain. Mix onions, pimento, oregano and a dash of pepper and soup. Add milk. Stir together and add chicken, drained noodles and half of the grated cheese to soup mixture. Place in 9 x 13-inch casserole. Top with remaining grated cheese. Bake at 350° for about 20 minutes or until bubbly.
Beat eggs, sugar, syrup and melted butter. Combine and add pecans, vanilla and salt. Pour into pie shell. Bake at 350° about 1 hour. Also sometimes I chop the pecans instead of leaving them halved.
Boil noodles until tender; drain. Pour 1/3 noodles into 13 x 9-inch ovenproof dish or an elongated casserole dish. Add a layer of 1/4-inch sliced cheese. Repeat procedure, ending with a layer of cheese. Crumble crackers on top. Mix butter and milk; pour over dish. Bake at 375° until golden brown. Delicious!
Mix together the brown sugar, white sugar, eggs, cooking oil and vanilla. Sift together the flour, baking soda, corn flakes and salt and add to wet ingredients. Add pecans, raisins and chocolate chips. Drop by teaspoon on cookie sheet. Bake at 325° for 8 to 12 minutes. Makes 15 dozen cookies.
Mix together in a large bowl all of the above ingredients. Drop by spoonful into hot greased pan. Brown on each side, approximately 1 1/2 to 2 minutes per side.
Bring to a boil in saucepan on direct heat the water or milk, sugar, salt and lemon peel; add cornstarch. Cook over low heat until thickened, about 5 minutes, stirring constantly. Remove from heat. Add egg yolks, butter and lemon juice separately, mixing well each time. Pour into an 8-inch baked or crumb crust pie shell. Top with meringue; brown.
Mix pudding according to package directions using 5 cups milk. Fold in sour cream and one tub Cool Whip. Layer pudding, cookies and bananas in dish and top with remaining tub of Cool Whip.
Heat oven to 425°. Make a pie crust for 9-inch bottom and top. Cook and stir hamburg in pan until brown; drain. In same pan, add margarine until melted. Stir in onions; cook until soft. Slowly add cabbage; cook until tender, 20 minutes. Stir in egg and rest of ingredients into cabbage mixture. Set aside. Prepare pie crust. Line pie pan; add filling. Put on top crust, crimp edges and cut holes on top. Bake 20 minutes to 1/2 hour or until crust is brown.
Spray a cake pan with Pam. Layer Jack cheese on bottom. Top with chilies. Combine eggs with sour cream. Put on green chilies. Bake at 375° for 45 minutes, or until set.
Combine all ingredients. Bake in an unbaked pie shell at 300° for 40 minutes. Makes 2 pies.
Bake in well-greased and floured loaf pan for 40 minutes or longer, if necessary, at 350°.
In blender or food processor, chop onion until saucy. Add bouillon cube and cream cheese; blend together, then add mayonnaise. Blend until all is dissolved. Chill.
Sift first 6 ingredients 3 times. Add nuts and raisins to flour. In large mixing bowl, beat oil and eggs. Mix carrots to flour mixture. Beat 3 1/2 minutes on medium speed. Turn into a 13 x 9 x 2-inch baking pan or 2 (9 x 12-inch) round baking pans. Bake in a 325° oven for 50 to 60 minutes for a 13 x 9 x 2-inch pan, until done. For a 9-inch pan, bake in a 325° oven for 40 minutes or until done. Cool on a wire rack.
Mix all ingredients (except sherbet) in a large punch bowl. Add ice just before serving. Spoon sherbet on top.
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch, peel and mash sweet potatoes. Beat mashed sweet potatoes, sugar and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11 x 7-inch baking dish. Combine cornflakes and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Put water and vinegar in saucepan and bring to a boil. Beat together egg yolks, flour and sugar. Add a small amount of boiling liquid and blend well. Stir mixture quickly into boiling liquid and continue to cook and stir until thick. Remove from heat and add Blair lemon flavoring, butter and salt. Pour into baked shells. Makes 2 pies. Beat egg whites until stiff. Gradually add 2 tablespoons sugar. Put on pies, being careful to seal edges. Bake in preheated 350° oven for 15 minutes until browned.
Dissolve gelatin in 1/4 cup water. Add soup and bring to a boil over medium heat. Add cream cheese and melt, then remove from fire. To shrimp, add mayonnaise, celery, onions and remaining ingredients. Grease mold with butter very well. Pour into mold and refrigerate for at least 24 hours. To unmold, dip in sink of warm water. Serve with crackers.
Mix oil and sugar. Add eggs and vanilla. Add dry ingredients and mix well. Stir in apples and nuts. Dough will be stiff. Pour into a greased and floured tube pan. Bake at 350° for 1 to 1 1/2 hours.
Combine cabbage, carrots, celery and green pepper. Mix all other ingredients in a blender. Pour over cabbage, mixing together. Coat well. Cover and refrigerate at least 4 hours before serving.
Blend all together in blender for 2 minutes. Pour into 10-inch pie plate. Bake at 350° for 55 minutes. Cool to serve.
Preheat oven to 375°. Sift together flour and baking soda in small bowl. Set aside. Put the margarine in a large mixing bowl and beat at medium speed for 30 seconds. Add both kinds of sugar and beat until mixed well (about 1 minute). Add egg and vanilla to sugar mixture. Beat. Add flour mixture gradually, beating (on low speed) after each addition.
Melt margarine with cocoa over low heat. Mix in sugar then milk. Cook over medium heat, stirring often until begins to thicken. Add vanilla. It will thicken more as it cools.
Preheat oven to 350°. Put all ingredients in bowl together and mix. Pour into ungreased pan. Bake for 35 minutes.
Mix cocoa into dry cake mix. Add other ingredients by directions on cake mix. Pour into 3 pans that have been sprayed with Pam. Cool cakes. Cream sifted powdered sugar with cream cheese and softened butter. Add vanilla. Mix well and spread on cake.
Preheat oven to 450° (350° for gas stove). Combine ingredients in large mixing bowl and stir. The bread will rise higher if mixed manually. Pour into a greased pan; cook for about 45 minutes, or until golden brown.
Butter a 9-inch square pan. Line with wax paper and butter the paper. Cream the butter and sugar; stir in the melted chocolate. Sift flour and soda together and add to the first mixture alternately with sour milk. Stir in vanilla. Pour batter into prepared pan. Bake at 350° for 25 to 30 minutes. Turn cake out onto rack and remove paper. When cool, shake confectioners sugar over the top. Cut into squares.
Place crab meat and cream cheese in a large bowl. Mix on low speed until crab is shredded and cheese is well mixed with crab. Add Old Bay seasoning, cayenne pepper, half and half and Worcestershire sauce. Mix for an additional minute. Spread in shallow baking dish and top with Swiss cheese slices. Bake at 400° until cheese is melted and bubbly around the edges, about 20 minutes. Serve with bagel chips and lemon wedges.
Beat egg in a large bowl. Stir in milk, corn and 1 tablespoon of oil. Add and beat in flour, baking powder, nutmeg, salt and pepper.
In a bowl, combine mashed potatoes, finely chopped onion, flour and salt. Shape into patties. Cook in frying pan with a little cooking oil. Turn only once; brown well.
Drain all ingredients (bottled and canned). Whip the cream cheese until soft and creamy. Mix all ingredients and add sugar according to your taste. Refrigerate it for 4 hours or overnight.
Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled crust. Mix milk with instant pudding and beat for 1 to 2 minutes. Spread over cream cheese. Put remaining Cool Whip on top of last layer. Refrigerate for 1 hour. Cut approximately 15 to 18 squares.
Thinly slice cucumbers, onions, peppers and whole garlic cloves. Sprinkle with salt and put ice cubes on cucumbers. Let stand 3 hours. After 3 hours, drain. Discard salt water. Put cucumber in vinegar, sugar and spices. Bring to boiling point and seal in sterilized jars.
Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients which have been sifted together. Beat egg whites until stiff and fold into mixture. Bake in 3 greased (8-inch) layer cake pans at 350° for 25 to 30 minutes. Cool and frost with icing.
Add pudding, oil and cake mix. Beat eggs and add to mix. Add orange juice, vodka and Galliano; mix well. Bake in 10-inch angel food pan for 45 to 55 minutes at 350°.
Toast English muffin halves. Top each with vegetables and tomato sauce. Heat in toaster oven or in preheated moderate oven (350°) for a few minutes or until bubbly hot. Sprinkle with cheese. Heat just until cheese melts and browns slightly.
To the pineapple juice, add water to total 1 1/2 cups. Dissolve Jell-O with the 2 cups of boiling water. Add pineapple juice. Let Jell-O set until almost firm. Stir in sour cream and beat until smooth. Add crushed pineapple. Mix and pour into mold.
Mix cottage cheese and Jell-O. Drain oranges and pineapple. Blend together with Cool Whip.
Mix ingredients and bake in unbaked 9-inch pie shell at 350° for 40 minutes.
In large skillet, melt margarine. Add both kinds of squash and onion. Sprinkle with garlic powder and salt to taste. Cook until vegetables are crisp-tender. Add tomatoes and cook until done. Sprinkle with Parmesan cheese. This is very good served over rice.
In bowl, combine the potatoes, butter, salt and pepper. Press in greased 9 x 13 baking dish; set aside.
On each piece of chicken, spread pepper, Italian seasoning and Dijon mustard. Top each piece of chicken with a slice of cheese; roll up, secure with toothpick and then flour. Saute in olive oil or butter over medium heat. Cover with vegetables and cook slowly until tender.
Slice ends from cucumbers and cut into spears. Pour boiling water over cucumbers; let stand 2 hours.
Mix all ingredients together and pour into pie shells. Bake at 400° for 40 minutes.
Mix 2 cups sugar, milk, egg yolks (save the whites) and flour in a boiler. Place remaining cup of sugar in heavy skillet and caramelize it. Then add this to the other ingredients that have been warming. Cook until it thickens. Add butter and vanilla. Put in uncooked pie shells. Beat the egg whites and put on the pies. Bake until the whites turn brown. Makes 2 pies.
Mix all ingredients together and form into 1-inch meatballs. Spray or lightly grease a baking dish with oil. Place meatballs in dish and bake at 350° for 25 minutes.
Cook rice according to package directions, omitting salt; set aside. Cook broccoli according to package directions; drain well and set aside. Combine rice and egg; mix well. Press firmly on bottom and sides of a buttered 10x6x2-inch baking dish; set aside. Combine soup and Worcestershire sauce in a large sauce pan; bring to a boil, stirring constantly. Remove from heat; stir in broccoli, mushrooms and tuna. Pour into rice shell. Cover and bake at 375 degrees for 20 to 25 minutes. Yield: 6 servings.
Stir milk, lime juice and food coloring. Fold in whipped topping. Pour in crust. Refrigerate an hour or more.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon brand and food coloring, if desired. Pour in prepared crust. Bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping or whipped cream. Garnish as desired. Refrigerate leftovers.
Combine water and bouillon granules in container of an electric blender; process 30 seconds. Add lemon juice and next 6 ingredients. With blender running, gradually add olive oil in a slow steady stream. Cover and chill thoroughly. To serve, shake dressing vigorously and drizzle over lettuce. Add garlic croutons and Parmesan cheese; toss. This recipe has 8 grams of fat per serving compared to 36 grams of fat per serving in traditional Caesar salads.
Combine all ingredients, mixing well. Form into balls. Bake in preheated oven at 350° for 15 minutes or freeze before baking for later use.
Mix together, put in pans and bake for a while, about 1 hour I think.
Heat oven to 350°. Cook and stir meat until brown. Drain off excess fat. Cook macaroni as directed; drain. In ungreased 2-quart casserole, mix all ingredients except chips. Cover; bake 40 minutes. Uncover; sprinkle with chips and bake 5 minutes longer. Makes 4 to 6 servings.
Mix all dry ingredients with fork until particles are size of pea. Add water; roll on floured board until size you want.
Over medium heat, stir crushed pineapple with juice, egg, flour, apple cider vinegar and sugar until thick. Refrigerate until cool. Peel and dice apples, then mix with pineapple mixture, 1/2 cup peanuts and Cool Whip. Mix well and spread in a 9 x 9-inch pan. Sprinkle 1/2 cup peanuts on top. Refrigerate. Serve on lettuce leaves.
Beat egg. Add sugar and vinegar. Cook until thickened, stirring constantly; cool. Add Cool Whip. Slice bananas and sprinkle with lemon juice. Put in layers: bananas, whipped topping and ground peanuts.
Allow ice cream to soften or stir with spoon until pliable. Spoon into ready crust. Cover and freeze until firm, about 3 hours. Serve pie wedges with chocolate fudge topping, whipped cream and cherries. Add nuts, if desired.
Prepare linguini according to package directions. Drain. In heavy saucepan, heat butter and oil. Saute garlic and clams over medium heat, 2 to 3 minutes. Stir in parsley, basil, oregano, salt and pepper. Simmer 5 minutes. Add hot cooked linguini to clam mixture; toss lightly. Serve on warm platter. Parmesan cheese is optional.
Mix together all ingredients and seal tightly in pan with aluminum foil. Bake in 300° oven for 3 hours. Do not open until cooking time is over. (If adding vegetables, may also want to add 1 can cream of mushroom soup.) Great main dish for Sunday dinner.
Combine all ingredients and stir together. Bake in a greased 8 x 8-inch casserole dish at 350° for 45 minutes.
Cream butter and sugar in mixing bowl. Beat egg yolks until frothy and add to butter and sugar mixture. Sift together the dry ingredients and add alternately with the sour cream while beating at medium speed. Add your choice of either 2 tbsp. lemon juice and grated rind, or 2 tbsp. rum, or tsp. vanilla. In another bowl, beat egg whites until stiff and fold into cake batter. Pour mixture into greased and floured tube pan and bake at 300° for 1 1/2 hours.
Cook beans and pork in salted water slowly for 45 minutes. Add vegetables, seasonings and tomato sauce. Cook slowly another hour, stirring occasionally. Add sausage for extra body; cook 45 minutes more. Cool, but do not necessarily refrigerate. Reheat and bring to a boil, then lower heat and simmer gently for 30 to 40 minutes. Serve over boiled rice. Less pepper may be used for a tender palate!
Mix and mash the carrots, oleo, salt, flour, cheese, eggs and milk. Bake at 350° for 45 minutes.
Cream butter, sugar and nutmeg; add eggs, beating after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda and salt. Beat into creamed mixture alternately with buttermilk. Stir in nuts, pour batter into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Mix eggs, vanilla, flour, sugar, baking soda and salt. Add crushed pineapple and chopped pecans. Bake at 350° from 30 to 35 minutes in a greased and floured 9 x 13 pan or two 9-inch round pans.
Combine water, peppercorns, whole cloves, bay leaves and parsley in a 4-quart saucepan. Bring to a boil, simmer 10 minutes and strain. Add chicken livers to liquid. Cook just below simmering point until liquid is clear and livers are done, about 10 minutes. Drain livers and put once through food grinder. Set aside. In large mixing bowl, blend together remaining ingredients except brandy. Add liver and mix until smooth. Stir in brandy. Line a 9 x 5-inch loaf pan with aluminum foil. Pack pate into pan. Chill thoroughly before serving. Flavor will develop more fully if allowed to chill overnight.
Cook rice. Add dressing and soy sauce and refrigerate overnight. Three hours before serving, add rest of ingredients. Toss and refrigerate. Can be doubled or tripled.
Fry sausage, stirring constantly, so does not lump. Pour off grease. Drain on paper towels. Mix onion, peppers, sage and parsley with sausage. Add mustard, stir cream cheese over medium heat until melted. Stir for 20 minutes. If too moist, add bread crumbs. Should be able to roll into sticky balls. Cool in refrigerator overnight.
Cook spaghetti until tender in 2 1/2 quarts boiling salted water; drain. Rinse with hot water. Drain mushrooms, saving liquid. Melt butter in saucepan; saute onion. Add salt and mushroom liquid. Blend in soups. Stir until smooth and gradually add evaporated milk, stirring over heat until smooth and thickened.
To make Sofrito Sauce: Saute in oil the onion, tomatoes, garlic, salt, pepper and cumin.
In a 10-inch skillet, cook and stir bacon until crisp. Reserve 1 teaspoon drippings in pan. In necessary, add oil to make 1 teaspoon. Drain bacon on paper towel. Cook onion in drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot sauce and pepper. Bring to a boil, then reduce heat. Cover and simmer 40 minutes. Add undrained beans and pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. This is a low-fat (4 grams), low cholesterol (2 mg.) recipe.
Combine juices and Sprite in a large punch bowl. To this add water then ice to chill.
Sift dry ingredients. Set aside. Beat eggs; add sugar, oil and vanilla. Beat thoroughly. Stir in zucchini. Add flour mixture. Don't overbeat. Fold in chopped nuts (and raisins, if desired). Pour into a greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool before removing from pan. Can also add chocolate chips to batter.
Mix together tomatoes, soups, garlic, chili powder and onion. Add boned chicken and a little broth. Pour into casserole dish and stick broken tortillas into mixture. Bake at 350° about 45 minutes. Top with cheese slices and put back into oven long enough to melt the cheese.
Beat cream cheese, sugar and vanilla at medium speed until well blended. Add eggs. Mix well. Pour batter into pie crust. Bake at 350° for 40 minutes, or until center is almost set. Cool. Add fruit (strawberries, cherries or other choice) if you wish. For best results, refrigerate for 3 hours before using.
In a Dutch oven, saute onion in oil. Add broth and broccoli. Cook 5 minutes. Add noodles and garlic. Cook until noodles are done. Add milk and Velveeta. Cook until cheese melts. Don't boil after milk is added. Makes a lot!
Drop ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut from cob; measure. Combine corn with remaining ingredients and boil 15 minutes. Pack into sterilized jars to within 1/2-inch of top. Put on cap; screw band firmly tight. Process in boiling water bath 15 minutes. Makes 5 to 6 pints.