HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and form patties. Can be grilled or fried. I use a George Foreman grill. Brown patties and remove. Add thinly sliced velveeta to hot patties. Garnish as desired.
Combine all ingredients in bowl; mix well. Adjust seasonings to taste. Refrigerate for several hours. Serve with tortilla chips or with Mexican dishes. Yield: 2 1/2 cups.
Spread butter on baking sheet (15 1/2 x 11-inch), leaving a 1 1/2-inch border on all sides. Sprinkle sugar on buttered area. Set oven control at broil. Broil sugar 3 to 4 inches from heat for 1 to 2 minutes. (Watch closely; mixture burns quickly.) Crunch will have a lacy appearance. Cool a few minutes on baking sheet. Remove with spatula and break into pieces. Divide ice cream in 4 dessert dishes; sprinkle broken crunch over ice cream. Makes 4 servings.
In small bowl, add sherry to beaten egg yolks. Melt butter in saucepan and add cream; allow to boil gently for 30 seconds. Add lobster meat and again let reach a gentle boil. Add egg yolk mixture and season with salt and cayenne pepper. Cook until thickened, stirring constantly. A small amount of flour may be added, if more thickening is needed. Serve on buttered toast for 4 people.
Mix pineapple, flour and sugar; put on top of cake. Cook at 350°.
Brown hamburger with onion. Add soups. In a casserole, layer potatoes, celery and cabbage. Pour hamburger mixture over. Bake 1 hour at 350°.
Beat egg yolks. Beat in sugar, salt, cornstarch and butter gradually. Pour in milk and blend. Cook over boiling water, stirring constantly, until thick. Add 1 cup coconut and cool. Add flavoring and nutmeg and pour into shell.
Grease and flour 2 (9-inch) pans. Sift together flour, sugar, baking powder, soda and salt. Add shortening, 1/3 cup buttermilk and bananas. Beat 2 minutes. Add eggs, buttermilk and vanilla. Beat 2 more minutes. Fold in nuts. Pour into pans. Bake at 350° for about 35 minutes. Frost when cool.
Mix all ingredients together (add a little warm water if necessary. Make into small balls. Fry in oil until lightly brown. Drain on paper towel.
Mix all ingredients together. Chill overnight! Delicious!! Makes 6 servings.
In a shallow pan or skillet, bring to a boil enough wine and water to cover the fish, adding a pinch of salt, tarragon and the sliced onion. Add the fillets and simmer gently (do not boil) until fish flakes easily. This will take about 5 minutes. Test for doneness with a fork or toothpick.
Mix and boil 13 minutes at a hard rolling boil, stirring constantly while cooking. Into a	bowl place chocolate chips and marshmallow cream. Pour boiling mixture into bowl and mix thoroughly. Continue to beat until mixture is ready to drop from spoon. Drop out into small amounts and allow to cool thoroughly.
Place all ingredients into rice cooker. Mix well. When cooker turns off, stir and turn on again until done.
Cream margarine. Add sugar and flour; blend well. Add vanilla and nuts. Roll in balls size of a cherry. Bake at 325° for 15 to 20 minutes. Remove from cookie sheet and roll in powdered sugar while warm. You may roll again after cooled, if you like.
Sift flour, salt, spices and baking soda. Cream shortening until light and fluffy. Gradually add sugar; blend in eggs and molasses. Blend in flour mixture. Shape dough into 1/2-inch balls. Roll in granulated sugar; place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 350°. Let stand 1 minute before removing from tin.
Cook beef and onion over medium heat until browned. Drain off fat and blend in the salt, paprika, chili powder and ketchup. Cook on low for 20 to 30 minutes. Add a little water to thin, if necessary. Serve over hot dogs in buns. This sauce freezes well.
Soften gelatin in 1/2 cup cold water. Heat juice from fruit (about 2 cups). Use all the peach juice and what is needed of the pineapple juice. Add gelatin and Jell-O. Stir until dissolved. Cool and add remaining ingredients. Pour into a slightly oiled ring mold or pan, and put back in the refrigerator to congeal.
Stir together first 4 ingredients. Pour over chops. Bake at 400° for 45 to 60 minutes.
Cook broccoli and drain. Place in lightly greased 1 1/2-quart casserole. Layer chicken. Combine remaining ingredients except bread crumbs. Spoon over chicken. Top with bread crumbs and bake at 350° for about 30 minutes or until crumbs are golden brown. Serves 4 to 6.
Heat milk in a pan. Add eggs, 2/3 cup sugar, salt and flour. Add cocoa and extra sugar for chocolate. Add the milk, vanilla and 1 1/4 cups sugar. Add more milk to freezer line. Yields 4 quarts.
Mix sugar, vanilla, salt and eggs. Heat milk; bring almost to boil, then mix to other ingredients. Put in unbaked pie shell. Bake at 350° for about 30 minutes. Sprinkle with nutmeg.
Mix shortening and sugar well. Add egg and vanilla; beat. Mix flour, salt and soda together. Add to shortening mixture. Add nuts; mix well. Shape into small balls; roll in sugar. Press flat with glass or press. Bake for about 10 minutes in 350° to 375° oven.
Cream sugars and margarine together. Add eggs and vanilla. Add dry ingredients, chip and nuts. Bake at 350° on lightly greased cookie sheets for 10 to 12 minutes. (Best if slightly undercooked.) Yields 3 to 5 dozen, depending upon size.
Mix first 6 ingredients in bowl. Spoon into lightly greased 8 x 12-inch baking dish. Toss bread crumbs with butter in bowl; sprinkle over casserole.
Bake puff shells according to directions. Combine remaining ingredients over low heat. Blend well. Fill shells with mixture on baking pan. Broil until bubbly, approximately 2 to 3 minutes.
Cook potatoes in salted water until done. Saute diced onion in butter until golden brown. When potatoes are cooked, drain off water and add milk, sauteed onions and butter they were sauteed in, cream corn, whole kernel corn, salt and pepper. Cook until hot. This keeps well and improves as it ripens. Serve with oyster crackers.
Thaw spinach. Squeeze out excess liquid. Saute chopped onion in a little oil. Add remaining ingredients to spinach. Mix thoroughly. Melt 1 stick margarine and brush 9 x 13-inch pan with a little margarine. Place 1 layer of phyllo and brush with margarine. Use 8 more layers, brushing each with melted margarine. Spread filling, then repeat with 9 more phyllo layers. Bake at 350° for 45 to 60 minutes until brown.
Cook onion in hot fat. Add hamburger meat and saute. Layer meat and corn in baking dish. Season with salt and pepper; cover with tomato soup. Bake at 350° for 20 minutes. Spread potatoes on top and bake until potatoes are brown. Serves 6.
Layer first 4 items in 9 x 13-inch pan, ending with cheese on top. Mix next 4 ingredients; pour over mixture. Cover and refrigerate overnight. Next morning mix 1/4 cup milk with mushroom soup and pour evenly over casserole. Bake at 300° for 1 1/2 hours. Makes 10 to 12 servings.
Mix in a large bowl the beaten eggs, butter, olive oil, garlic, seasonings, cheese and parsley. Set aside. Saute shrimp in 2 tablespoons butter, olive oil and white wine. Season to taste. Add juice of 1/3 lemon. Set aside. Cook noodles according to package directions. Combine all ingredients while noodles are still hot enough to "cook" egg mixture. Serve immediately with freshly grated Parmesan cheese.
Mix together in a large bowl the corn (white Green Giant), green beans (drained and cut in small pieces), drained peas and finely diced pepper, celery and onions; set aside.
While the ziti is cooking in boiling salted water, cut the sausage into bite-sized pieces and saute in a pan. When the sausage is almost cooked, add the tomato sauce and heat. Drain ziti and run under cold water when they are al dente. In a large bowl, mix the ziti and tomato sauce, the sausage, eggs, olives and the Mozzarella.
Pour pie filling evenly over bottom of 13 x 9-inch pan, then sprinkle cake mix and nuts on top of filling. Cut 1 stick of margarine in pats and distribute over nuts. Bake at 350° for 35 to 40 minutes.
Cook shells; drain and set aside. Spoon 1 cup spaghetti sauce into lightly greased 13 x 9 x 2-inch baking dish. Combine next 9 ingredients; mix well. Stuff each shell with 1 1/2 tablespoons spinach mix and arrange in dish. Spoon remaining sauce over shells. Sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 350° for 30 to 40 minutes.
*Three tablespoons cocoa + 1 tablespoon oil can replace the squares of chocolate.
Mix jello, water and 7-Up; set until shaky. Add other ingredients; mix. Put in mold until firm.
Pour boiling water over oats; let stand 20 minutes. Do not drain off. Cream margarine and white and brown sugar with oats. Add 2 eggs and beat well. Add the dry ingredients. Bake in a greased and floured pan at 350° for 35 to 40 minutes.
Combine in large bowl, the first three ingredients. Combine in saucepan sugar and milk. Cook to soft ball stage. Stir in peanut butter. Spread into buttered dish, 8 or 9-inch pan and cool.
Cook chicken, onion and garlic in oil in large saucepan over medium heat, stirring frequently, until chicken loses its pink color and onion is tender, about 5 minutes. Add remaining ingredients, except pasta; bring to a boil. Stir in pasta. Reduce heat, cover and simmer until pasta is tender, about 12 minutes. Serve with additional picante sauce. Makes 6 servings, about 8 cups soup.
Preheat oven to 400°. Sift together the flour, salt and baking powder; set aside. Cream butter or shortening and sugars; add the eggs and vanilla. Add the dry ingredients and the peanut butter. Mix well and knead.
Mix all ingredients together and pour into jello mold; chill. Serve with mayonnaise or sour cream.
Slice squash; add the chopped onion and boil in salted water for 5 minutes. Drain. Mix soup and sour cream; stir in carrots and fold this into squash-onion mixture. Combine stuffing and butter; layer 1/2 of this into bottom of baking dish. Spoon vegetable mixture over the stuffing and sprinkle remaining stuffing mix on top of the vegetables. Bake at 350° until the dish is hot and bubbling.
Preheat oven and cookie sheet to 350°. In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into crust. Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Heat oven to 325°. Grease and flour a 10-inch tube pan. Empty mix into a large bowl. Blend in oil, apricot nectar and eggs. Beat at high speed for 4 minutes. Bake 30 to 35 minutes. Cool in pan. Remove and dribble glaze over cake.
Preheat oven to 400°. Chop cooked sausage and mushrooms, using food chopper; place in 2-quart batter bowl and add spinach and cheese. In 1-quart batter bowl, separate egg; add yolk to spinach mixture, reserving egg white. Press garlic over spinach mixture, using garlic press; mix well. Using dough and pizza roller, roll one pizza crust into a 12 x 9-inch rectangle on 18 x 12-inch grooved cutting board. Spoon half of spinach mixture over dough to within 1/2-inch of edges of dough, spreading evenly. Starting at longest side of rectangle, roll up dough, jellyroll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, on 15-inch round baking stone. Join ends of rolls to form 1 large ring; pinch, using pastry brush. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before cutting.
Combine stuffing and margarine in a large bowl. In medium bowl mix soup and milk. Dip chicken in soup-milk mixture and then in stuffing mixture. Press stuffing on chicken to make it stick. Place in shallow baking pan in one layer. Bake in 375° oven for 1 hour. Serves 4.
Combine yeast, 1 cup bread flour, salt, sugar and water in a bowl of heavy-duty electric mixer. Beat 2 minutes with flat beater. Add whole-wheat flour. Beat hard 2 minutes longer. Change to dough hook. Gradually add remaining 1 to 1 1/4 cups bread flour and beat to form soft, but not sticky, dough. Cover dough with dish towel. Set aside at room temperature 4 hours, punching dough down about once per hour. When rising time is finished, punch down once more. Divide into 2 portions. Shape into 2 round loaves. Place on baking sheets dusted with cornmeal. Cover with dish towel and set aside to rise at room temperature 1 hour. Bake at 450° for 10 minutes. Spray loaves with water. Reduce heat to 350° and bake until light and crusty outside and browned on bottom, about 15 minutes longer. Cool breads on wire rack. Makes 2 loaves.
Let lettuce leaves stand in cold water for 1 hour or more; drain well. Alternate layers of lettuce, bacon, eggs, onions and mashed, boiled potatoes in dish.
Melt butter in large skillet. Add coconut and pecans. Cook until golden brown. Stir frequently; set aside. Combine cream cheese and condensed milk; beat until smooth. Fold in Cool Whip. Spread 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on that. Sprinkle 1/4 of coconut mix evenly over each pie. Repeat layers until all used. Cover; freeze until firm (overnight). Let frozen pie stand at room temperature for 5 minutes before slicing.
Preheat oven to 325°. Grease a 1 1/2-quart casserole. Cook corn according to package; drain. Add milk; mix together remaining ingredients. Slowly add hot milk to mixture. Add corn. Pour into casserole. Bake 30 minutes or until set.
Combine first 6 ingredients; mix well. Place shortening in cast-iron skillet. Heat at 425° for 5 minutes. Remove from oven; pour hot shortening into batter. Mix well. Quickly pour batter into hot skillet. Bake at 425° for 25 minutes or until golden brown.
Melt butter, add onion and saute until tender. Add flour. Gradually add milk and cook until thick (takes quite a while). Add broccoli and simmer until ready to serve.
Brown pieces of chicken. Add lime juice, bouillon, soy sauce, potatoes, carrots, onion, bay leaf and garlic. Add enough water to almost cover chicken. Cover and stew just until done. Serve over rice. Serves 5 to 6.
Cook the livers by boiling. While the livers are cooking, melt the butter in a frying pan. Stir in the flour and slowly add the milk and seasonings. When the livers are cooked, cut pieces in half and add to the cream sauce. Cook on low heat for 5 to 10 minutes until well blended. Serve over English muffins or toast points.
Cook and stir onion in oil in large nonstick skillet over medium heat 3 minutes or until lightly browned. Remove and keep warm. Add beef strips, half at a time, to skillet. Cook and stir 2 to 3 minutes. Add barbecue sauce and onion and until hot. Place over corn muffins. Makes 4 servings. Serve with cole slaw.
Mix dry ingredients, water and Miracle Whip. Stir just enough to mix. Bake in 2 (9-inch) cake pans. Let cool before removing from pans. Bake at 350° for 35 minutes.
*Such as cauliflower, broccoli, carrots, celery, green onions, cucumber, tomatoes, mushrooms, green peppers or olives.
Melt shortening. Cool; add molasses and eggs and beat well. Sift flour, baking powder, salt, cinnamon and soda together. Add alternately with milk to first mixture. Add raisins and nuts. Drop by teaspoon on greased baking sheet. Bake at 425° for 8 to 10 minutes.
Peel potatoes; slice thin and boil on top of stove for approximately 4 to 5 minutes until slightly tender. Place potatoes on the bottom of casserole dish. Slice onion over potatoes. Season hamburger as desired. Spread hamburger evenly over potatoes and onions. Pour can of cream of mushroom soup over hamburger. Let cook for about 45 minutes until hamburger is done.
Beat together egg, water and pepper. Combine crumbs and 1/2 cheese. Dip steaks in egg mixture, then in crumbs. In skillet, brown steaks in hot oil. Drain on paper toweling. Arrange steaks in 10 x 6 x 1 1/2-inch baking dish. Cover with spaghetti sauce and sprinkle with remaining cheese. Bake in 325° oven for 20 minutes. Makes 5 servings.
Combine 1/2 cup melted butter, graham cracker crumbs, powdered sugar and peanut butter. Spread into ungreased 8 x 8-inch square pan. Melt together chocolate chips and 1/3 cup butter. Spread on top of graham cracker layer. Refrigerate until firm. Slice and eat. Yields about 1 dozen.
Cream the butter, sugar and flour. Add salt, vanilla and nuts. Form into small balls. Bake on lightly greased cookie sheet at 400° for 10 minutes. Roll in powdered sugar; repeat again when cold. Makes 2 1/2 dozen.
Melt butter in a 9 x 13-inch baking dish in a 400° oven. Layer shrimp in bottom of dish. Cover shrimp with Italian dressing. Sprinkle 2 tablespoons pepper covering the dressing. Squeeze each half lemon over dish; leave lemons in dish. Bake for another 5 minutes, until shrimp are pink. Great with French bread! Serves 2.
Slice tomatoes in 1/4-inch slices. Place slices on cookie sheet. Slice Cheddar cheese into thin slices. Place cheese onto tomato. Broil tomatoes until cheese melts and serve.
Cream the margarine and sugar until fluffy. Stir in beaten eggs, bananas (make sure bananas are very ripe), zucchini and vanilla. In separate bowl, sift together the flour, soda, baking powder and salt. Blend dry ingredients mix into banana-zucchini mix. Beat until smooth. Stir in nuts. Pour into greased and floured loaf pan. Bake in a 350° oven for 1 hour. Ovens may vary so check with toothpick before removing from the oven.
Preheat oven to 375°. Place pork chops in bottom of glass or aluminum baking dish. Cover pork chops with the mushrooms, salt and pepper. Pour the cream of mushroom soup over pork chops and mushrooms. Bake for 45 minutes. Serve over white rice or wide egg noodles with a dollop of sour cream on each serving. Serves 4 to 6.
Mix dry ingredients in medium mixing bowl. Beat wet ingredients together with a fork. Add wet ingredients with dry and mix until moist and lumpy. Don't overbeat. Fill muffin tins 1/2 to 2/3 full and bake at 400° for 20 to 25 minutes.
In casserole dish, layer the asparagus, mushroom soup and cheese. Place crumbled crackers on top of cheese. Place egg on top of crackers. Cover and bake at 350° for about 35 minutes or until bubbly.
Fry hamburger and 1/2 onion in pan; drain off grease. Add refried beans and 1/2 cup taco sauce to meat. In casserole dish, put layer of Doritos, then put meat mixture on top of chips, then put cheese on top of meat. Bake in 350° oven until cheese is melted about 15 minutes. Serve with lettuce, tomato (cut in small pieces), and sour cream.
Sprinkle cheese with garlic salt. Melt butter in large skillet over medium heat. Add chicken; cook for 5 minutes. Turn chicken over. Add green onions and green pepper around edge of skillet. Cook for 5 minutes more, until chicken is tender. Place rice on serving platter. Remove chicken and vegetables from skillet and arrange over rice; keep warm.
Heat oven to 350° (moderate). Lightly butter a 9-inch ring mold. Mix ingredients and pack into mold. Bake 20 minutes, take from oven and pour off excess fat. Bake 20 minutes more. Turn onto heated platter and fill with scrambled eggs (8 to 12 eggs) or Eggs A La King. Makes 8 servings.
Cream butter or shortening. Gradually add sugar and cream until light and fluffy. Then add eggs, well beaten. Sift together flour, cinnamon, allspice, salt and cloves. Dissolve soda in buttermilk. Add the soda and buttermilk alternately with the flour mxiture and beat after each addition. Lightly dredge with flour and add to mixture raisins and chopped nuts. Last add jam. Stir to get good distribution. Grease and paper line two 9-inch cake pans or an angel food cake pan. Bake at 325° or 350° in angel food pan.
Preheat oven to 325°. Cream butter and sugar for 2 minutes. Add flour. Mix for 5 minutes. Drop by teaspoon onto foil-lined cookie sheet. Top with candied cherries. Bake 12 to 15 minutes until lightly browned. Cool on cookie sheet for 2 minutes. Makes 2 1/2 dozen.
Heat oven to 350°. Arrange fish fillets in a greased 13 x 9 x 2-inch baking dish. Sprinkle with salt, onion powder and pepper. Spoon soup over fillets; top with spinach. Beat remaining ingredients with wire whisk or hand beater, about 1 minute or until almost smooth; pour over spinach and bake, uncovered, about 40 minutes or until top is golden brown. Let stand 10 minutes before serving. Serves 8.
In large punch bowl, place crushed ice to halfway mark. Add sherbet, which has been softened. Add the 7-Up.
Layer beans in large flat dish. Fry hamburger and drain. Add taco mix. Spread over beans. Top with sour cream, then olives, tomatoes and cheese. Bake at 350° for 20 to 30 minutes. Serve with tortilla chips and chunky salsa, however you like.
Cook separately in salt water. Place cauliflower in center of large round or oblong platter. Sprinkle with black pepper and melted butter. Cream potatoes and make ring around cauliflower, about 2-inches wide. Place peas that have been seasoned with butter and pepper in the trench. Place seasoned carrots, cut lengthwise around with pointed end to the outside of the dish.
Line a baking pan with foil. Wash and slice okra or squash; spread a thin layer on pan. Put in a preheated 400° oven until vegetable gets hot all the way through. Take out; let cool. Place in freezer bags.
Grease a 9 x 13-inch pan. In a large bowl, mix together all ingredients except tortillas, cheese, olives and sour half and half. Line pan with 1 layer of tortillas. Spread half of mixture on top. Repeat. Top with cheese and olives. Bake at 350° for 30 minutes or until bubbly. Serve with sour half and half.
Ground 1 pound of hamburger meat. Drain. Mix the burrito seasoning with the meat according to the package directions.
In a gallon jug (glass), make layers of the vegetables listed. Pour the dressing over vegetables. Chill overnight. Turn jug upside-down and marinate again overnight.
Cut apricots with scissors into small pieces. Pour boiling water on and let set until slightly cool. Add remaining ingredients and stir only until moistened. The batter should be lumpy. Spoon into greased pans. Makes 3 small or 1 large loaf. Bake small loaves 35 to 40 minutes at 325°. Bake large loaf 45 to 50 minutes at 350°.
Dissolve jello using juice from pineapple for part of the liquid. Let jello set until slightly thickened. Add next 5 ingredients and set until firm. Garnish with mayonnaise, green onion and diced celery. Chill overnight in a closed container.
Brown ground beef with onion and bell pepper; add seasonings. Pour beans in a casserole dish. Pour other ingredients over them. Bake 30 minutes, uncovered, at 350° and then 15 minutes covered.
Brown onion in butter in Dutch oven or small roasting pan. Add soup, clam chowder and minced onion with liquid. Add half and half and stir together. Cover and bake 3 hours at 250°. Makes lots, but goes fast. Serve hot with bread and crackers.
Cream shortening and sugars; add eggs and beat. Add water, vanilla and dry ingredients. Bake on a greased cookie sheet for 10 to 15 minutes at 350°.
Whip eggs until thick and lemon-colored. Add milk, flour and salt. Heat and melt butter in a 9 x 13-inch dripper pan. Pour batter into pan of melted butter. Bake at 450° for 15 to 20 minutes. Serve with hot maple syrup.
For dressing, mix the vanilla instant pudding with the reserved pineapple juice. Pour over fruit and mix well. Cover and refrigerate 1 hour before serving.
Mix well together flour, oil, water and salt. Roll between 2 sheets of wax paper one half at a time for pie pastry. To keep flaky crust, don't handle a lot.
Whip bananas. Cream shortening, sugar and eggs well. Combine mixtures. Add flour and soda. Then add nuts and flavoring. Pour into greased loaf pan. Bake at 350° for 1 hour. Turn off oven and let set 5 minutes before removing.
Heat oven to 350°. Grease and flour 12 cup fluted tube pan. In a large mixer bowl, combine cake mix, pudding mix, sugar, oil and eggs. Blend. Add liquid ingredients. Beat 4 minutes at medium speed. Pour into prepared pan. Bake 55 to 60 minutes or until toothpick comes out clean. Do not over bake. Cool cake in pan 10 minutes.
Cut round steak into 1/2 inch squares. Heat oil in skillet over medium heat; saute round steak. Then add onion, garlic powder, sugar and pepper. Cook, stirring until onion is golden. Add water and soy sauce. Simmer, covered one hour. Serve over noodles, rice or mashed potatoes. Serves 4. (Canned mushrooms can be added at end of cooking time.)
Place all ingredients in blender container. Cover and turn blender on high speed until smooth (about 10 seconds). Serve immediately. Yields 8 servings, 1/2 cup each.