HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and grate potatoes and onion into bowl. Let stand for 10 minutes; drain well. Add eggs, flour, baking powder, salt and pepper; mix well. Drop by spoonful into oiled heated skillet. Cook over medium heat until brown on both sides.
Using a long, sharp knife, cut off and discard the top rind of the cheese. Combine sugar, pecans or almonds and butter; mix well. Sprinkle evenly over the surface of the cheese. Broil 6 inches from the source of heat, until topping is hot and bubbly. Cool slightly. Serve with sliced fruit, crackers or fresh bread. Serves 6 to 8.
*This recipe is equally delicious with fresh raspberries and using raspberry Jell-O.
Cut steak into pieces. Combine flour, salt and pepper; coat meat with flour mixture. In skillet, brown meat slowly in hot fat, for 20 to 30 minutes. Add broth. Cover tightly; simmer for 30 minutes, until almost tender. Place potatoes and onions over meat. Cover tightly; cook slowly for 35 minutes, or until potatoes are done. Serves 6.
Layer ingredients as per the order they are given, in a clear loaf casserole dish. Use 1/2 for the first layer and 1/2 for a second layer. Pour melted butter over top and bake, uncovered, at 350° for 45 to 55 minutes. Serves 6 to 8.
Mix the first 3 ingredients together and bring to a boil for 1 minute. Let cool and add to dry ingredients in a large mixer bowl. Mix well, then add eggs, sour cream and vanilla. Mix well and pour in jelly roll pan. Bake 25 minutes at 350°.
Combine cake mix and sugar in large bowl. Stir in oil; add eggs. Stir in sour cream; mix thoroughly until well blended. In second bowl mix brown sugar, cinnamon and nuts. Pour 1/2 batter into greased and floured Bundt pan. Sprinkle with brown sugar mixture. Add remaining batter. Bake in preheated 325° oven for 50 minutes. Turn oven off and leave 10 minutes. Top with glaze.
Spread one side of the tortilla with sour cream. Place a slice of ham and cheese on the tortilla and roll up. Fold under each end. Bake at 350° for 15 to 20 minutes. Cool, slice into 1 inch pieces to dip into salsa.
Combine ingredients and mix well. Roll in bacon bits or bits and chives. Form into desired shape.
Cream butter and sugar. Add whole eggs one at a time at high speed. Add flour at low speed. Add 1 teaspoon vanilla. Bake at 350° for 1 hour.
Blend dry yeast in sifted white flour; add water, syrup and oil and mix well. Blend salt, flax seed and whole wheat flour; add to yeast mixture and mix well. (If too thin, add a little more white flour.) Cover with a clean cloth and let rise until double, 30 to 40 minutes. Put dough on a floured breadboard; divide in half and make 2 (6-inch long) rolls. Cut each roll into 8 portions. Form into 16 rolls and place on a greased cookie sheet. Cover and let rise again until doubled.
Combine French beans, stewed tomatoes and tomato wedges. Saute onion in butter. Add mustard, horseradish, brown sugar, salt and pepper. Add to vegetables. Cook, covered, 30 minutes in oven on 350°.
Melt caramels and evaporated milk. Mix together flour, quick oats, light brown sugar, baking soda, salt and butter. In a 9 x 9-inch baking pan, spread 3/4 of the crumb mixture. Bake at 350° for 15 minutes. Right out of the oven, sprinkle chocolate chips over hot crumb mixture, then pour melted caramel over chocolate chips. Sprinkle rest of crumb mixture on top. Bake at 350° for 15 minutes. Let cool in pan, then refrigerate overnight, then re-cut and remove from pan.
Spread uncooked ground beef (hamburger) on bottom of a 9 x 13-inch baking dish or pan. Press lightly. Next, press onion slices (rings) into meat. Cover with the Tater Tots (45 to 50 of them). Drizzle the soup mixed with the milk over top. Bake 1 hour at 350°.
Pour first 4 ingredients in a colander and drain. Bring to boil 3/4 cup sugar, 1/3 cup vinegar, 1/2 cup cooking oil, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon celery seed. Pour over vegetables and refrigerate.
Combine onion, bell pepper, celery, garlic, sausage, tomato sauce, broth, bay leaf and Cajun or Creole seasoning in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.
Dice chicken that was boiled to make broth. Heat broth over medium heat until boiling. Add all three types of corn; reduce heat to low and simmer until corn is tender. Add diced chicken, pepper, onion powder and parsley. Simmer for about 20 minutes, stirring frequently. Add chopped eggs and serve.
Mix all ingredients well except cheese. Put 1/2 of mixture into pan and spread cheese; then pour rest of mixture over cheese. Bake at 400° for 45 minutes.
Preheat oven to 350°. Spray a pizza pan with Pam. Take cookie dough and press it out to your pan. Put in oven. Let it stay for 8 to 10 minutes or until light brown. Mix softened cream cheese and 3/4 cup powdered sugar together. Set aside. Take cookie out and let cool. Spread cream cheese mixture on cookie. Take strawberries and cut them up along with kiwi and peaches (make sure peaches are drained). Place fruit in a circular format around the cookie. You're ready to eat.
Soak beans overnight. Drain. Cover with about 2 inches of water. Add salt. Bring to a boil. Add onion flakes and bacon. Cook over low heat for 30 minutes. Bring to a boil. Add hot salsa, picante sauce, taco sauce and parsley if desired. Stir real good. Add Tabasco sauce to taste. Can add catsup for color (1/2 cup). Cook over low heat for 4 to 5 hours, until done. Very good.
Rub chicken with salt and pepper. Combine orange juice, garlic, ginger, sake (or white wine) and soy sauce. Stir well. Place chicken in a shallow container and pour mixture over top. Cover and let stand at least 30 minutes until half day in the refrigerator. Combine sesame seed, cornstarch and flour; stir well. Dredge chicken in flour mixture, coating well. Cook in hot oil until browned, turning to brown both sides.
Mix the 1 cup water and other ingredients into the boiling water, stir and boil until mixture thickens. Reduce heat and simmer 10 minutes. Place in an oblong bread pan and refrigerate overnight. Slice 1/2-inch thick. Fry or deep fry until browned.
Mix ingredients, except nuts and cherries, together. Garnish with nuts and cherries. Chill.
Melt butter and cool slightly. Add peanut butter, sugar and vanilla. Mix and shape into balls. Chill, if they are too soft, or insert toothpicks and refrigerate at least 15 minutes. Melt chocolate chips and paraffin in top of a double broiler. (Keep hot.) Dip each peanut butter ball. Put on wax paper or foil to dry. Makes about 100 balls.
In deep kettle, fry pork cubes slowly, turning until only crisp pork bits remain. Remove and save.
Chop 1 package of corned beef. Mix with cream cheese, onion, Worcestershire sauce and Accent. Shape into a ball and refrigerate overnight. Roll with second package of chopped corned beef.
Drain clams, reserving juice. In a large saucepan, combine clam juice, celery, onion and potatoes. Add enough water to cover vegetables. Cook over medium heat until tender (15 minutes). Combine milk and flour to make white sauce. Cook over low heat until thick and smooth, stirring constantly. Add clams, undrained vegetables and sugar. Heat 15 minutes. Add salt and pepper to taste.
Place a slice of pineapple on salad plate. Stand a banana in the hole of pineapple. Top it with a cherry. Put whipped cream or salad dressing around the banana at bottom on pineapple ring.
Combine vinegar and seasoning. Pour over vegetables. Chill in covered bowl about 12 hours, stirring occasionally. Good for salad or side dish. Will keep in refrigerator for two weeks.
*Robert likes to cook crumbled sausage in the skillet first to add flavor and texture to this dish. If you want to try this, decrease the amount of oil.
Bring milk to a boil. Dump in vanilla pudding and yellow cake mix; stir. Sprinkle chips on top. Bake in 350° oven for approximately 30 minutes.
Dissolve Jell-O in 2 cups boiling water. Add 1 2/3 cups cold water, lemon juice, sugar, vinegar, drained beets, pineapple with juice and nuts. Mix well and chill. When firm, add topping.
In saucepan, combine raisins and water. Bring to a boil. Reduce heat. Boil for 3 to 5 minutes. Combine brown sugar and cornstarch. Stir into raisins. Cook for a minute, stirring. Stir in spices, mustard and salt. Cook, stirring, 3 to 5 minutes longer or until thickened. Stir in vinegar and pecans. Remove from heat. Spoon sauce over ham and garnish with fruit, if desired or serve raisin sauce on the side. Quick and easy. Makes 1 1/2 cups.
In a medium bowl, place flour. Add oil. Stir with a fork until thoroughly mixed. Add 2 tablespoons water. Stir until dough holds together, additional water only if needed. Press firmly into a ball. Sufficient pastry for 6 turnovers or a 9-inch pie shell. Per portion, 136 calories, 0 mg cholesterol.
Preheat oven to 375°. Mix lemon juice with mayonnaise. Combine all ingredients except pretzels in a large bowl. Stir until well mixed. Pour into a 7 x 11-inch casserole dish sprayed with nonstick cooking spray. Sprinkle crushed pretzels on top and bake at 375° for 25 minutes. Remove and serve. Entire recipe makes 8 servings.
Melt oleo and add sugar, cinnamon and nuts. Thaw frozen rolls, just enough to cut each roll in thirds. Put in mixing bowl and pour oleo mixture over them. Stir to coat the pieces of rolls.
Add salt to cucumbers and onions; let stand 1 to 6 hours. Drain off juice. Then add sugar, vinegar and celery seed. Mix together and put in a covered container in refrigerator.
Saute onion and pepper in margarine. Fold corn into beaten eggs. Add corn muffin mix to egg mixture, then add onion and pepper. Put into a well-greased 9 x 12-inch baking dish. Spread with sour cream and cheese. Sprinkle with paprika.
Make a crust from these ingredients and put in a 9.5 x 13.5 x 2-inch pan.
Cook meat until it changes color; drain off excess fat. Beat egg, then add remaining ingredients to egg mixture; mix well. Pour into casserole dish sprayed with Pam. Bake at 350° for 45 minutes or until firm in center.
Cook all ingredients except oil and food coloring to 300° on candy thermometer. Remove from heat and add oil and food coloring, stirring well. Pour into a baking sheet covered in 10x sugar. Sprinkle top with sugar also. As soon as it begins to harden a little, begin lifting at the corner. Cut into bite size pieces with cooking shears or let cool completely and break apart with handle end of a butter knife. Toss in more powdered sugar. Store in an airtight container.
Fry bacon and remove from grease. Use 1/4 cup of grease to saute onions and peppers. Add tomatoes and ham. Simmer one hour. Simmer grits and water one hour. Combine the two and add bacon last. Good with fish. Serves 6 to 8.
In large sauce pan, combine the water and rice mix with contents of seasoning packets. Boil. Reduce heat. Cover and simmer for 20 minutes. Add soup, milk, cream cheese and salt. Stir until cheese is melted. Add broccoli and carrot; cook over medium heat for about 5-6 minutes or until vegetables and rice are tender. Garnish with almonds.
Boil potatoes, then peel. Dice onion and celery; mix well. Add dry ingredients. Add mayo, mustard and relish. Mix well and top with hard-boiled eggs and paprika.
Combine all ingredients, except cheese, in 1 1/2-quart microproof casserole. Cover with plastic wrap. Cook on High for 14 to 15 minutes, stirring twice during cooking time. Sprinkle with cheese. Cover and let stand 10 minutes before serving.
Brown meat lightly. Add onion and cook until tender. Add soup, water and rice. Simmer for 5 minutes. Spread cabbage evenly in large flat casserole dish. Spoon the meat mixture over. Do not stir. Bake at 325° about 1 or 1-1/2 hours.
Combine first 3 ingredients in large pan and bring to a boil. Boil for 1 minute. Put Ritz crackers in mixture and boil for 2 minutes. Pour into pie shell and bake at 350° for 30 minutes. Dot with butter. Sprinkle crust of pie shell with mixture of apple pie spice, cinnamon and nutmeg.
Combine all ingredients except 1/4 c. buttered breadcrumbs. Spoon into a lightly greased 1 1/2 qt. casserole. Bake at 350° for 30 minutes. Sprinkle with reserved buttered bread crumbs, and bake 5 additional minutes.
Split down the center of each filet lengthwise. Flatten slightly with meat mallet. Brush strips with a little margarine and then trickle honey on each strip. Sprinkle top with rosemary (preferably fresh). Cover and bake for 25 to 30 minutes in 350° oven. Each 1/2 filet feeds one person.
In a large heavy saucepan, melt the margarine over moderate heat. Add the onion, celery and green pepper and cook, uncovered, for 5 minutes or until the vegetables are soft. Blend in the flour and paprika and cook, stirring, for 3 minutes. Gradually stir in the chicken broth and cook, stirring constantly, until the mixture thickens and comes to a boil, 3 to 5 minutes. Add the corn. Cover and cook for 5 minutes. Stir in the milk, lemon juice and black pepper; reduce the heat to low and heat the soup just to serving temperature, 2 to 3 minutes. Do not boil or the mixture will curdle. Serves 4.
Cream margarine and sugar. Add eggs; alternate flour and milk. Add vanilla. Put in greased and floured pan.
Brown onion and meats. Add sugar and catsup, then add kidney beans, lima beans and pork and beans. Add remaining ingredients. Bake in 3-quart casserole one hour at 350°.
Combine all ingredients and place in small cups; freeze. Makes 25 cups (40 calories each).
Preheat oven to 325°. Chop pecans in blender, if available. Combine with flour, butter, granulated sugar, vanilla and salt. Mix with a fork or hands until well blended. Gather in ball. With lightly floured hands, shape in 1-inch balls and bake on ungreased cookie sheets for 20 minutes or until browned on bottom. Let cool slightly before removing from cookie sheets. Put powdered sugar in a plastic bag and shake a few cookies at a a time until coated. Makes about 5 dozen.
Peel, core and cut up the apples. Cut up the cherries, grate carrots and open peaches. Cut the apples in half, then cut one of the halves into 8 wedges. Cut each of the cherries into 4 quarters. Drain the peaches. Place a lettuce leaf on each of 8 plates, then a peach half, cut side down on each leaf. Make a silly face on the peach, using apple wedges for mouse ears, raisin eyes, chocolate chip nose and 2 pieces of cherry for mouth. Use grated carrot for hair. Place 4 marshmallows under each peach to make a necklace. Serves 8.
Cook lasagne noodles according to package (leave whole). Brown hamburger in skillet; drain and add spaghetti sauce. Cover and simmer until hot. Mix Mozzarella and Cheddar cheese together in large container. Alternate layers of noodles, sauce and cheese in large rectangular casserole dish. Sprinkle Parmesan cheese on top. Cover and cook in oven at 450° for 45 minutes. Will usually make 2 dishes.
Microwave potatoes for about 8 minutes. Slice into wedges (leave skins on). Place in casserole dish. Cut margarine. Place around the potatoes; sprinkle steak seasoning, garlic salt, salt and pepper to taste, then sprinkle Parmesan cheese on top. Cover and bake at 350° for about 30 minutes.
Mix all ingredients. Spray cookie sheet with Pam. Drop by spoonfuls onto sheet. Bake at 350° for 12 to 15 minutes.
Mix cereal with sugar, flour, soda and salt in very large bowl; add eggs, oil and buttermilk. Store in covered container and use as desired. Batter will last 6 weeks in refrigerator!
Mix biscuit mix and sausage well. Add cheese. Mix well and form into balls. Place on an ungreased cookie sheet and cook about 15 minutes at 350°. Serve while hot.
Soak chicken tenders for 1 hour in Italian dressing in refrigerator. Cover grill with foil and place slits in foil (for excess dressing to drip off). Spoon dressing over tenders while cooking. Cooking time is approximately 5 minutes on each side. The tenders will be white when done.
Place bread in 9 x 13-inch pan. Cover with cheese. Mix remaining ingredients. Pour over bread and cheese. Let stand overnight. Bake at 350° for 50 minutes.
Place cottage cheese on lettuce leaf on a plate. Arrange banana slices so they resemble a banana split. Set aside. Combine strawberries, peaches and pineapple in a bowl. Add Equal and mix. Spoon fruits onto cottage cheese. Drizzle honey over top and sprinkle with coconut and top with cherry.
Brown beef and add salt. Alternate, in a buttered casserole, layers of potatoes, onion and meat. Add seasoning to taste.
Cook sugar and milk together until it reaches 236° or soft ball stage. Add dates and cook slowly for 5 minutes. Remove from heat and add nuts, salt and vanilla. Cool for a few minutes, then beat until thick. Form into 2 rolls in damp cloth. Chill and slice.
Mix Ritz cracker crumbs with melted butter. Press into an 8-inch pie plate. Saute onions in remaining butter until clear, not brown. Spoon into Ritz pie crust. Beat eggs with salt and pepper. Pour over onion. Sprinkle with shredded cheese and paprika. Bake at 350° for 30 minutes until pie is firm.
Mix together chili sauce, crushed pineapple and brown sugar. Pour over kielbasa in baking dish. Bake at 350° for 1 hour.
Chop the onion, bell pepper and celery into 1/2 inch pieces and put in a mixing bowl. Add all other ingredients except honey and BBQ sauce. Mix well. In a separate dish, mix the honey and BBQ sauce together well. Spray a loaf pan with nonstick spray. Shape the meat mixture and place in the pan. Spread half the BBQ and honey sauce on top of meat. Bake at 350° for 1 hour. Apply the rest of the sauce as a glaze and serve.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in baking dish and pour melted butter over chicken. Bake at 350° for 1 hour or until tender. This is very good with spaghetti sauce and noodles.
Dissolve gelatin in hot pear juice. Mix in pears and cream cheese. Mixer or food processor can be used. Cool. Fold in whipped cream. Pour into large mold or 2 small molds. Chill until firm.
Mix first 6 ingredients. Refrigerate overnight. Slice rolls lengthwise. Butter both sides and toast under broiler. Spread bottom half with chicken mixture. Top with grated cheese. Garnish with green peppers and olives. Return to oven and broil until cheese is melted. Remove and top with other side of bread.
Pop popcorn; set aside. Combine marshmallows, margarine and brown sugar in a medium mixing bowl. Cook in microwave 2 1/2 minutes on High. Mix with popcorn and let set for a little while.
Mix the eggs, sugar, oil and vanilla, then add the remaining ingredients. Mix; pour into a 9 x 13-inch pan. Cook at 325° for 45 minutes, or when cooked.
Mix cream of mushroom soup, Ro-Tel tomatoes, onion, bell pepper and chili powder. Set aside. Line casserole with broken chips. Add 1/2 of cut up chicken. Pour 1/2 of mixture and grated cheese. Crush next layer of chips fine, then add rest of chicken and rest of mixture. Put a lot of cheese on top. Bake for 30 to 45 minutes.
Brown ground beef and onions. Put into a casserole dish (1 1/2-quart). Spread soup over top. Arrange Tater Tots on top. Bake 30 minutes at 350°.
Generously grease and flour 12 muffin cups. Heat oven to 375°.
Remove stems, fill cavity with sausage. Broil or bake until sausage is cooked, about 5 to 8 minutes in 450° oven. Quantity is an approximation, depends on size of mushrooms in the container.
Brown ground beef; drain. Prepare macaroni and cheese as per package directions. Mix meat, macaroni and cheese and soup in large casserole dish. Bake at 350° for 20 minutes until heated through or microwave 8 minutes on 80% power.
Brown ground beef and onion. Butter 2-quart casserole dish. Mix milk and soup together and heat in saucepan. Layer ingredients in casserole dish, starting with Tater Tots, corn, ground beef, cheese and half the soup. End with cheese slices on top. Bake at 400° for 35 to 45 minutes.
Prepare roll mix according to directions on box. While dough is rising, mix other ingredients in bowl and let stand a short while. Refrigerate until ready for it. After dough has risen, pinch off enough to make 1 to 1 1/2-inch balls. Cover cookie sheet with wax paper or dish towel. Place balls on cookie sheet, cover with another towel and let rise again. Roll each ball into a circle about 4 inches in diameter. Put 1 heaping tablespoonful meat mixture in center. Bring up edges to center and seal. Bake 30 minutes in a 350° oven or until lightly browned. Reheat when needed.
Preheat oven to 350°. Combine ingredients in large bowl. Stir by hand until well blended. Add 1 cup flour to cream cheese mixture, stirring by hand until dough forms a ball. Knead in bowl or on floured surface 1 to 2 minutes, adding additional flour until smooth, pliable and not sticky. (Dough is easier to shape the more it is handled.) Shape or use cookie cutters to form cookies.
Mix beans and tomatoes in a large pot. Add broth, spinach and orzo. Bring to a boil, stirring to break up spinach. Reduce heat. Cover and simmer 10 minutes or until orzo is tender. Makes 10 cups.
Heat sugar and water to boiling point. Add pie filling and bring to boiling point again. Pour over gelatin, stirring until dissolved. Add the rest of the ingredients, mixing well. Chill until set in a 9 x 13-inch pan.
Heat a large saucepan, add oil, and cook garlic until tender. Add pork cubes and cook and stir until no longer pink. Add chipotle, chile and potatoes, and cover with water.
Mix all ingredients together. Put 1 cup crushed soda crackers on top. Drizzle 3 tablespoons butter over crackers and bake at 350° for 1 hour.
Place flour in cup, then fill to 3/4 cup line with sugar. Put in blender; add eggs. Add evaporated milk, then add regular milk until it fills 2 cup line. Add remaining ingredients. Blend all in blender. Pour in one deep dish crust. Bake at 400° for 15 minutes. Turn down oven to 350° for 20 minutes more.
By hand, mix sugar, cocoa and margarine. Add 4 eggs and vanilla. Add flour a little at a time. Bake in a 350° oven for 20 to 30 minutes in a greased and floured pan.
Cream shortening and sugar. Add molasses and eggs. Mix. Add flour and rest of ingredients. Mix well. Chill for 1 hour. Roll in small balls. Dip one side in sugar and put on baking sheet. Bake at 375° for 8 to 10 minutes.
Beat cream cheese and butter at medium speed for two minutes or until creamy. Gradually add flour, beating at low speed just until blended.
Mix potatoes and sugar. Stir in coconut, vanilla and salt. Press into a large pan so that the candy will be about 1/2-inch thick. Melt the chocolate over hot water; pour on top of candy. Cool; cut into square inches. Makes about 36 pieces.
Mix detergent and starch together till mixture is soft and damp throughout. Add enough food coloring or paint to get the color you want. If you put this paint on too thick, the paint chunks will fall off when dry. When picture is dry, it may be sprayed with hair spray to keep paint from chipping.
Cream butter and sugars until fluffy. Add egg; mix well. Add oats, corn flakes, coconut and nuts; stir well. Sift dry ingredients; add to butter mixture. Mix well. Add vanilla. Drop by teaspoon onto ungreased cookie sheet, or make into small balls. Bake at 325° for 12 minutes.
Brown beef and onions in skillet. Add salt and garlic powder. Set this aside. Heat soup, milk and Velveeta until cheese is melted. Add onion dip mix, green chiles and chopped pimento. Set this aside. Grate the Longhorn cheese and set it aside. Soften tortillas in hot water (just dip the tortilla in the hot water and take it out quickly or it will come apart.)
Cream margarine. Add sugar; beat well. Add eggs, 1 at a time, beating well after each one. Add cocoa and mix. Add flour, vanilla, salt and nuts. Mix well. Spread mixture on greased jelly roll pan. Bake at 350° for 30 minutes. Frost, if desired.
Heat oven to 375°. Grease oblong pan (13 x 9 x 2-inch). Mix butter, sugars and vanilla thoroughly. Beat in egg. Blend in flour, baking soda and salt; mix in walnuts.
Brown pork chops. slice potatoes and onions thin. Heat soups (undiluted) to mix well. Salt potatoes. Line 9 x 13 x 2-inch baking dish. Top with onions. Pour soup over. Arrange pork chops on top. Cover with foil. Bake at 350° for 1 hour.