HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer in 8 x 12 pan or 9 x 13 pan. Bake for 30 to 35 minutes at 350°.
Slit and seed peppers. Stuff peppers with half the cheese. Pinch peppers closed around the cheese. Mix remaining cheese and sausage. Add dry biscuit mix, 1/3 at a time, to make a stiff dough. Knead several times. Pinch off a bit of dough and pat into a flat pancake about 1/2-inch thick. Place a stuffed pepper in the middle of each pancake and wrap completely with dough, making sure that all edges and ends are sealed. Roll the dough covered pepper in your hands to mold into an egg shape. Roll in Shake 'n Bake until coated. Dip in beaten eggs and roll again in Shake 'n Bake. Bake at 300° for 20 to 25 minutes.
Mix all together. Bake at 350° for approximately 50 minutes. (Center should be set.) When done, it looks almost like a cake.
Mix first five ingredients. Chill. Just before serving, add dressing and Fritos; mix well.
Sift dry ingredients together. Cream sugar and shortening. Add eggs, milk and vanilla. Blend in dry ingredients. Add next 3 ingredients. Mix well, shape into balls and roll in crushed corn flakes. Bake at 375° for 10 to 12 minutes. Do not store until cold.
Place chicken in baking dish. Top with soup and sour cream. Cover dish with foil; bake at 250° for 2 hours.
Cook ground beef, onion, garlic salt and chili powder over low heat until meat turns gray. Drain fat. Add soups and milk and picante sauce. Bring mixture to a boil. Pour over chips in a 2-quart casserole dish. Sprinkle with grated cheese. Heat in 350° oven for 10 to 15 or until cheese is melted and casserole bubbles. (May be heated in a microwave oven on Medium heat, if preferred.)
Blend and refrigerate overnight. Serve in frosted glasses. For more "wow" add vodka.
Bring to a boil the sugar, syrup and water; boil until it threads. Add peanuts; boil until brown. Remove from heat. Add soda and vanilla, stirring to mix well. Pour onto greased cookie sheet. Let cool, then break into pieces.
Mix single shots in a glass and garnish with lemon slices and cherry or mix multiple shots in a punch bowl to serve many. Garnish with lemon slices and cherry. Serves single or many.
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved. Let cool. In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices. Chill until serving. To serve, pour over ice in tall glass and garnish with orange slices. Makes 5 cups.
Dice bacon and fry until almost crisp, add chopped onion and saut until golden. Melt margarine. Drain bacon and onion into strainer over large measuring cup. (Drippings and melted margarine should total 1 cup.) Set aside. Peel and grate potatoes. (Can use grating/shredding disc on food processor). Stir eggs, salt & evaporated milk into large mixing bowl. Add remaining ingredients and mix well. Pour into greased 9 X 13 baking dish (2-1/2 to 3 inches deep). Place in preheated oven at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake until edges are crispy brown. Cook about 1-1/2 hours. (Traditionally served with sour cream).
Lay flour tortillas on cookie sheets. Put a layer of spaghetti sauce on each tortilla. Next put on a layer of your choice of toppings. Finish with a layer of your choice of grated cheeses. Bake at 400° for 8 to 10 minutes.
Melt together over low heat both ingredients. Pour into a square pan, greased. Chill in refrigerator about 2 hours. Cut and serve.
Cream butter; add sugar gradually. Add egg yolks; blend well. Add flour slowly, mixing well. Fold in nuts. Put 1/2 mixture into greased 8-inch pan. Spread jam on top. Pat remaining mixture flat. Cut into strips and place over jam. Bake at 325° for 1 hour. Cool completely before cutting.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 1/2 of the flour into yeast. Mix until smooth. Add enough flour to handle easily. Turn onto floured board; knead and let rise in greased bowl until doubled. Punch down and separate into 3 equal parts. Divide each of the three parts into three more parts.
Mix and blend well the ingredients. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat and bake an additional 50 to 60 minutes at 350°. Cover edge of crust with strips of foil after 30 minutes of baking to prevent excessive browning.
Mix all ingredients; pour over lamb and cover. Refrigerate for about 6 hours, turning frequently if possible. Prepare grill. Drain meat, reserving the marinade. Grill lamb about 4 inches from coals, basting with marinade frequently.
Place all ingredients in a saucepan and cook until syrup thickens. Pour into containers. Yields 2 jars.
Toast bread and place on a cooking cooling rack. Place rack over a pan to catch drippings. On toast, place a slice of cheese, then thin slices of tomatoes. Place strips of bacon over tomatoes. Grill until bacon is brown and crispy. Bacon may be partly cooked first to remove some of the grease.
Measure all ingredients into a large bowl and mix well. An electric mixer may be used at low speed for 10 minutes. Makes about 10 cups.
Let cream cheese soften to room temperature. Blend in sour cream and mayonnaise. Add remaining ingredients and mix well. I sometimes add chopped olives. This is good on Ritz or Club crackers or as a chip dip.
Cook cake and slice in half horizontally. Whip all cream with sugar. Layer as follows: Cake, whip cream, cake, totally use the rest of the whip cream for the outside. Serve the balance of the strawberries on the side.
Using a large glass bowl, layer shredded lettuce, celery, green pepper, diced onion and peas. Add second layer of lettuce. Cover with Miracle Whip being careful to seal to edges. Sprinkle top of dressing with sugar. Add thick layer of Parmesan cheese. Sprinkle with bits of crisp bacon. Cover with plastic wrap and chill for 24 hours. Almost any fresh, chopped vegetable can be added: cauliflower, broccoli, zucchini or mushrooms.
Rinse strawberries and dry thoroughly with paper towels. Set berries aside. Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Grasp strawberries by the stem and dip into melted chocolate. Place on a wire rack sprayed with vegetable cooking spray and chill until chocolate is firm. Serve within 8 hours.
Microwave margarine on High in glass bowl for 1 minute or until melted. Add next 3 ingredients; mix well. Microwave for 2 minutes. Stir in vanilla and pecans. Beat until thick and creamy. Pour into buttered dish. Let stand until firm. Cut into squares. Yield: 1/3 pound.
In a greased baking dish, 8 x 8-inches and 2 inches deep, place a layer of the rolled cracker crumbs and moisten well with half of the cream sauce. Next, a layer of cheese, then a layer of chopped pimentos topped with a layer of the grated eggs. Repeat these layers and again be sure the crumbs are well moistened. Top with buttered crumbs and bake at 350° for about 25 minutes.
Combine ingredients as listed in large mixing bowl. Pour into greased and floured cake pan (fluted). Bake at 350° for 1 hour and 20 minutes. Do not open oven door until done.
Cream butter with egg yolk. Gradually add sugar and blend. Stir in chocolate and liquor. Chill until firm to handle. Shape into 3/4-inch balls. Roll in coconut. Chill. Store in refrigerator.
Mix all ingredients well. Store in airtight container. To serve, use 2 teaspoons to 1 cup boiling water.
Blend first four ingredients together and then add peanuts. Chill for 1 hour. This is used for dip for your favorite sliced apples.
Grease and flour two 9-inch layer pans or a 13 x 9-inch oblong pan. Cream until fluffy the shortening and sugar. Beat in eggs; blend in chocolate. Sift together flour, soda and salt. Stir in alternately with buttermilk.
Heat oven to 375°. In a small saucepan, melt margarine. Coat bottom and side of an ungreased 12-cup fluted tube pan with 2 tablespoons of melted margarine. Sprinkle 3 tablespoons of nuts over bottom of pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally.
Cream sugar and shortening. Add eggs and molasses. Sift together flour, spices, soda and salt. Add to sugar mixture. Roll into balls the size of walnuts. Coat with sugar. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 3 dozen cookies. Self-rising flour does nicely also.
Combine nuts and fruit peel and flour; set aside. In a 1-quart pan combine butter, milk and honey. Bring to a boil, stirring occasionally. Boil until mixture reaches 240° on a candy thermometer, stirring constantly. Remove; stir in nut mixture. Drop 1 tablespoon at least 3 inches apart onto a greased baking sheet. Spread into 2-inch circles. Do no more than 8 or 9 at a time. Bake at 350°. Remove from oven and shape immediately into 3-inch rounds, by dipping a 3-inch cookie cutter into water and place around a hot cookie. Let stand 1 minute; remove carefully with spatula to waxed paper. Cool completely.
Cut each biscuit into 4 pieces. Mix 1 teaspoon cinnamon and the sugar. Roll each biscuit in mixture. Put pieces a well buttered 9 x 13-inch pan. Mix melted butter with remaining sugar-cinnamon mixture and pour over all. Bake according to temperature and time on biscuit package.
Mix squash. Add all ingredients, except the crumbs and butter. Sprinkle layer of crumbs in shallow casserole dish. Spoon squash mixture over crumbs. Cover with additional crumbs and dot with butter. Bake at 350° for 20 to 30 minutes.
Mix the above ingredients until well blended; pat into a 9-inch spring-form pan. Put in refrigerator while mixing the Cheese Filling. (I used a small food processor for the cookies and sugar and used potato masher to press down crumbs.)
Cook pasta as directed on package; drain and set aside. Cook broccoli in 4 cups boiling water 2 minutes; remove and cool. Add carrots to boiling water and cook 1 1/2 minutes; remove and cool. Saute pepper strips in oil until tender-crisp. Add zucchini and garlic and saute 1 minute. Add carrots, broccoli, pasta and seasonings. Add butter and toss to coat. Sprinkle with Parmesan cheese. Makes about 12 cups or 8 servings.
Put in top of double boiler; beat until blended. Place over boiling water. Cook and beat for 5 minutes. Remove from heat.
Heat in heavy pot and braise the meat until evenly browned on all sides. Add remaining ingredients in the order listed. Cover and simmer 2 hours. Strain gravy and thicken to taste. Slice when tender; serve with gravy. Makes 8 to 10 servings.
Combine and mix well first 6 ingredients. Put in buttered 9-inch pie pan and sprinkle with bacon. Sprinkle lightly with garlic salt, then dot with butter. Bake in preheated 400° oven 15 to 20 minutes or until puffy and golden brown. Makes 6 servings.
Brown meat and onions. Drain grease. Mix rest of ingredients. Top with cheese. Bake in 350° oven until cheese is bubbly.
Mix the pineapple and jello; bring to a boil. Remove from heat; add cream cheese. Stir to dissolve. After it has cooled some, add apricot baby food, Cool Whip and chopped pecans. Pour into bowl and refrigerate.
Remove unpopped kernels. Bring the oleo, Karo and brown sugar to full boil, stirring constantly, and simmer for 2 minutes. Remove from heat and add 1/2 teaspoon of soda and 1 teaspoon of vanilla flavoring. Mix well and pour evenly over popped corn. Coat well and spread in cookie sheet. Bake for 30 minutes at 250°; pour out on waxed paper.
Take stems out of mushrooms and chop finely. Chop shallots and garlic finely. Mix with stems. Place small cubes of cheese in mushroom cap. Stuff caps with stems, shallots and garlic. Put butter over caps and broil until mushrooms are soft.
Preheat oven to 400°. In medium bowl, combine all ingredients. Mix well. Shape into small balls. Place 1 inch apart on lightly greased baking sheet. Bake 12-15 minutes or until edges are lightly browned. Remove from baking sheet immediately. Serve hot. Refrigerate leftovers. Makes about 3 dozen.
Thaw crawfish or shrimp if frozen. In a heavy 3-quart saucepan, cook onions, celery, green pepper and garlic, covered, in oil, margarine or butter about 10 minutes, stirring until melted. Stir in cornstarch. Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper and black pepper. Bring mixture to boiling. Reduce heat. Simmer, uncovered, about 5 minutes or until crawfish are tender or shrimp turn pink. Serve with hot cooked rice. Makes 4 servings.
Brown meat and drain fat. Stir in other ingredients. Bring to a boil. Reduce heat. Cover and simmer for 20 to 30 minutes.
Mix butter or margarine, oil, garlic powder, savory salt and Worcestershire sauce together. Put cereal, pretzel sticks and nuts into a very large roasting pan. Pour oil mixture over cereal mixture and bake in 250° oven for 2 hours. Stir every 15 minutes.
Boil potatoes until tender. Strain them. Beat eggs well. Mix milk, sugar and eggs into potatoes. Beat well or stir thoroughly. Mix in pineapples. Add allspice. Mix in raisins, cherries, pecans and marshmallows. Pour into a large baking dish and sprinkle with coconut.
Combine first 3 ingredients in a mixing bowl; cut in shortening with a pastry blender until the mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 8 to 10 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 450° for 12 to 14 minutes or until golden brown. Yield: 1 dozen biscuits.
Line a 15 x 10 x 1-inch baking pan (jelly roll pan works great) with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers; spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to oven until chocolate is melted, about 5 minutes. Remove from oven. Using a greased spatula, press walnuts into chocolate. Cut into cracker size squares while warm. Cool completely. Remove candy from foil. Great gift idea!
Fry bacon and onion together slowly. Add the flour, vinegar, sugar, salt and pepper. Turn heat off. Taste. It must be quite sour. Mix the celery and green pepper, then the sliced, cooled potatoes. Add to the bacon mixture. Warm slowly, so it won't burn.
Remove stems from mushrooms; save stems for use in soups or sauces. Brush mushroom caps with oil and place in buttered baking dish. In mixing bowl, combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/4 cup bread crumbs. Fill caps with mixture. Combine remaining bread crumbs with melted butter and sprinkle over crab mixture. Bake in preheated 375° oven for 15 minutes. Serve immediately.
Heat oil in a saucepan. Saute garlic for 1 minute. Add clam juice, wine, thyme and pepper to garlic. Simmer 10 minutes. Add clams and parsley and simmer until heated thoroughly. Cook linguine according to package directions and drain.
In a large bowl, combine the cereal, peanuts, pretzels and sesame seeds. In a saucepan, combine the remaining ingredients; bring to a boil. Pour over the cereal mixture and stir to coat. Spread in a greased 15 x 10 x 1-inch baking pan. Bake at 250° for 10 minutes or until golden brown, stirring once. Cool completely. Store in airtight container.
In skillet, cook onion in margarine until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes; reduce heat to low. Cover and simmer 5 minutes or until bubbling. Garnish with sage. Extra Cheddar added to soup if desired.
Cook onion in oil. Add tomatoes, garlic, basil and oregano. Simmer, uncovered, for 7 to 8 minutes. Remove from heat. Stir in the Romano cheese. Spoon hot pasta on plate. Top with tomato sauce, 1/4 Ricotta cheese and 1 1/2 tablespoons Mozzarella.
Heat soup, water and cream cheese. (Don't melt all of the cheese, let some be in lumps.) Soak gelatin in cold water, then dissolve in hot mixture. Add salt and cool. When mixture begins to thicken, add mayonnaise and vegetables. Congeal.
Cook broccoli according to directions. Drain and put into casserole dish with the cream of mushroom soup. Add stuffing mix. Blend well. Bake at 350° for 30 minutes.
Brown beef and drain, leaving a little oil in the pan. Add onions and garlic. Stir in sauce, tomatoes and seasonings. Cook over low heat until thick; about 25 minutes. Cook the macaroni and drain. Prepare a 3-quart greased casserole by filling it with layers of macaroni, beef mixture and cheeses. Top with Mozzarella. Cover with foil. Bake 30 minutes at 350°. Uncover and bake another 15 minutes.
Break bread into pieces and layer part into 9 x 13-inch pan. Put part of cheese over bread, all of ham over cheese and then rest of bread on top. Put rest of cheese over all. Mix remaining ingredients and pour over all. Cover and place in refrigerator overnight. Bake, uncovered, in slow oven at 325° for 1 hour or more. Sprinkle more grated cheese and bake for 5 minutes. Let stand 10 minutes before serving.
Mix all ingredients after browning beef. Bring to a boil and pour over any type of noodles.
Heat garlic and ginger in oil until aromatic, approximately 1 to 2 minutes. Remove. Add rinsed black beans and stir for 1 minute. Add the oyster sauce, shoyu sauce, sugar and chicken broth. Add salt and aji to taste. Thicken with cornstarch mixed with a little broth and water. Add chopped green onions. Pour over stuffed zucchini and serve.
Combine first 8 ingredients and bake in 9 x 13-inch pan at 350° for 30 minutes. Cool and frost with next 3 ingredients (mixed). Melt together chocolate chips and butter. Glaze the squares with this mixture. Put in refrigerator to set the glaze.
Combine whipped topping and pineapple in a bowl. Peel, core and slice apples. Quarter slices. Cut Snickers bars into small cubes. Chop nuts. Fold apples, candy and nuts into Cool Whip mixture. Refrigerate.
In a 5-quart pot, saute first 4 ingredients, stirring constantly until slightly softened, about 5 to 10 minutes. Pour the chicken stock into pot to cover vegetables. Bring to boiling; reduce heat, throw in bay leaves, parsley and pepper. Cover and simmer for about 1 to 1 1/2 hours until vegetables are very soft. Pour in milk. The vegetables can be left whole, or you can mash just as is in the pot, or blend the soup in a blender. Mashing part of the vegetables is my choice. Serve with a thick piece of French bread; delicious and very filling. Serves 6.
Set mixer at high speed. Beat whole eggs one minute, add the milk and beat for one minute longer. Add the sifted dry ingredients to this mixture and beat one minute longer. Add the melted shortening and beat 15 seconds or until mixture is thoroughly blended. Makes 6 waffles.
Wash, dry and pierce potatoes. Cook in microwave for 7 minutes. Remove from oven and set aside. Place onions and butter in 4-cup glass measuring cup. Cover tightly with microwave plastic wrap. Cook for 3 minutes and remove from oven. Uncover and stir in cabbage. Cover and cook for 4 minutes. Peel and cut potatoes into chunks. Place in work bowl of food processor. Add cabbage and broth to potatoes. Process until well combined, but not completely smooth. Pour mixture into bowl and stir in cream. Add salt and pepper to taste. Sprinkle with parsley, if desired.
Mix milk, sugar, margarine and salt together; cool to lukewarm. Add the yeast and eggs. Add flour and mix well. Place in well-greased large bowl and let rise until double in size. Cover with wet, warm cloth while rising. Punch down and turn out on well floured board. Knead 5 to 10 minutes. Divide in half. Roll out about 1-inch thick. Cut with biscuit cutter for rolls. Bake at 350° for 15 to 20 minutes.
Sift dry ingredients into a 13 x 9-inch pan. Make 3 holes in dry ingredients. Put vanilla in first hole, vinegar in second hole and oil in the third hole. Pour water over all ingredients. Mix with fork. Bake at 350° for 40 to 45 minutes. Let cool in pan. Frost with favorite icing.
Crush pretzels, using a rolling pin (not too fine). Mix crushed pretzels, 3 tablespoons of sugar and melted butter. Press into a 9 x 13-inch pan and bake 7 minutes at 400°. Cool.
Combine all ingredients in large bowl. Mix lightly but thoroughly. Place in loaf dish. Bake at 375° for about 50 minutes. Let stand for 10 minutes. Slice and serve.
Dissolve Jell-O in 2 cups boiling water. Add applesauce and raspberries. Chill and serve. May be topped with whipped cream.
Preheat oven to 300°. Beat egg to foamy stage in large bowl with beaters. Add vanilla and cream of tartar; beat to soft peaks. Add sugar gradually. Cover cake with meringue to seal sides. Cook until tan.
Mix together well the sugar, flour and cocoa. Add eggs and vanilla. Mix well. Pour into uncooked pie shell. Bake 30 to 40 minutes. Remove from oven and hit bottom of pie pan on counter so pie will fall. Cool completely.
Mix juices and place in bottom of percolator. Place rest of ingredients in top basket. Let perk through one cycle and remove basket. Serve hot.
Mix by hand. Bake in a 9 x 13-inch pan for 25 to 30 minutes at 350°. Near end of cooking time, heat 1/2 stick margarine and about 1 1/2 cups brown sugar plus 3 to 4 tablespoons milk until margarine is melted. Pour mixture over the cake as soon as it is removed from the oven. Sprinkle with coconut and nuts. Broil until sugar bubbles.
Heat oven to 350°. Grease and flour a 10-inch tube pan. In large bowl, cream margarine and sugar; add vanilla and eggs. Mix well. Sift dry ingredients together. Add dry ingredients to bowl alternately with sour cream, beginning and ending with dry ingredients.
Mix coconut, milk and vanilla in large bowl. Drop by teaspoonfuls, about 1-inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon. Bake in a preheated oven at 350° for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries, if desired. Cool on wire racks. Yields 4 dozen.
Place chicken in a dish; add sliced eggs. Mix chicken broth and celery soup; pour over chicken. Melt margarine. Add and mix flour and milk; pour over chicken. Bake at 375° until crust browns. Batter will form crust.
Cook bacon in large skillet until crisp. Remove bacon; reserve 2 tablespoons of drippings in skillet. Crumble bacon; set aside. Saute onion in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart casserole dish or pan. Bake at 350° for 30 minutes. Garnish with bacon. Makes 6 servings.
Mix chicken with onion, cheese, Ro-Tel, garlic salt and chili powder. Soften tortillas in broth. Layer 6 to 8 tortillas in bottom of 9 x 13-inch pan. Add 1/2 of mixture and repeat. Top with cans of soup. Bake at 325° for 40 minutes.
Beat potatoes, butter, milk, eggs and flavoring well. Divide into pie shells and bake at 350 degrees for 45 minutes.
Combine all of the above ingredients and then add Italian dressing to taste. Serve with dippable chips like Fritos or Scoops.
In a large bowl, beat eggs at high speed to combine. Gradually add sugar, beating until thick and lemon color. Beating constantly, pour in oil. With mixer at low speed, blend in sifted dry ingredients alternately with pumpkin, beginning and ending with dry ingredients, beating until smooth after each addition. Stir in walnuts. Turn into ungreased 10-inch tube pan. Bake at 350° for about 1 hour and 10 minutes or until done when tested. Cool on rack completely before removing from pan.
Mix and bake in 4 layers for 15 or 20 minutes. (I had difficulty in removing the cake from the pans because of them being so moist. The best solution I've found to this problem is to put spray cooking oil in the bottom and on the sides of the pans and then put a piece of waxed paper in the bottom.)
In bottom of a glass pan put crushed pineapple. Smear blueberry pie filling on top. Sift 1 box of cake mix on top. Melt 1 stick of butter; pour on top. Bake at 350° for 30 minutes or until crust is brown.
In a 9 x 13-inch glass pan, layer the ingredients in order listed with the refried beans on the bottom and the tomatoes on top. Chill. Serve with chips and salsa or you can sprinkle the salsa on top and serve with chips. Can be made a day ahead. Keep refrigerated.