HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown ground beef and onion; drain. In kettle, combine meat and cream of mushroom soup; let simmer about 10 minutes (low heat). Deep fry Tater Tots and drain grease. In 9-inch round pan, place Tater Tots on the bottom of the pan; cover with 3 slices of cheese. Cover cheese with meat mixture and then top with remaining cheese. Melt cheese in oven.
Mix cream or milk, sugar, shortening, eggs, and salt. Next, beat in flour, cocoa, vanilla, and nuts. Bake at 300° for 30 minutes. Spread marshmallow cream evenly over top and bake another 10 minutes. Remove from oven and let cool.
Stick whole cloves in mandarin peel, covering mandarin. These are especially decorative around the holidays. The fragrance is especially appreciated when pomanders are place in a confined area, such as a closet or bathroom. These pomanders will stay attractive for 3 to 6 months. When the fruit is no longer attractive, rinse pomander off, let dry. Discard mandarins, recycle the cloves.
Thaw and then cook spinach for 4 minutes in salted boiling water. Drain and set aside. In a skillet, brown the bacon and onion. Add salt and pepper to bacon and onion. Set aside. Bring the half and half to a boil in a cooking pot. Melt the butter in a saucepan and add flour. Mix thoroughly and combine with the half and half. Cook until mixture thickens. Add the spinach, bacon and onions to the half and half. Stir thoroughly and heat. Serves 4.
Layer broccoli on bottom of greased 9 x 13-inch baking dish. Layer chicken over broccoli. In saucepan, melt the 6 tablespoons of butter. Stir in flour, salt and pepper. Gradually stir in milk and continue stirring until white sauce is smooth and comes to a boil. Remove from heat. Combine mayonnaise and lemon juice with white sauce. Pour over chicken and broccoli. Sprinkle with cheese. Melt 2 tablespoons of butter. Stir in bread crumbs and sprinkle over casserole. Bake at 350° for 35 to 40 minutes.
Mix curry powder in a little water. Mix all ingredients, except crab, and cook until thick. Add crab and serve over rice.
Cook and drain macaroni. Spray dish with nonstick cooking spray. Put macaroni in dish over 1/2 stick margarine. Pour over the 3 cans milk. Put cheese on top. Bake about 30 minutes.
Cook potatoes and beans, covered, in boiling salted water in a large pan until tender; drain vegetables. Fry bacon until crisp; remove from skillet and drain, reserving 2 tablespoons drippings in pan. Crumble bacon. Saute onion in drippings; stir into vegetables. Combine remaining ingredients and pour over vegetables, stirring well. Add bacon. Toss gently. Serve warm. Yields 6-8 servings.
Heat oven to 350°. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4-inch of edges; sprinkle with bell peppers. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet. Bake at 350° for 13 to 17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Makes about 16 pieces.
Mix all ingredients except 1/4 cup of cheese. Pour into a well-greased baking pan. Sprinkle remaining cheese on top. Bake at 450° for 30 minutes.
To crab meat, add lemon juice, Worcestershire sauce, pepper sauce and salt and pepper to taste. To make the sauce, mix flour, mustard and milk. Add evaporated milk and cook and stir until thick and smooth. Remove from heat and stir in melted butter. Pour over crab meat and mix lightly. Place in individual shells. Crush crackers and toss with 2 tablespoons melted butter. Sprinkle on top of crabs. Bake in a 375° oven for 15 minutes or until brown. Makes 6 to 8 servings.
Pull shuck back carefully. Remove silk. Brush on melted oleo. Put shuck back into place. Place ears of corn on outer edges of fire. Roast, turning now and then for 45 minutes.
Cook ground beef; season with salt, pepper and oregano. Place large spoonful of ground beef in flour tortillas. Sprinkle with grated Jack cheese and roll. Place rolled tortillas in baking pan; butter tops. Bake at 350° until butter melts and they are very light brown. Remove from oven and coat tops with tomato sauce and grated Longhorn cheese. Place back into oven and bake until cheese melts. Serve with chilies and taco sauce or salsa.
Saute celery until tender-crisp. Combine the cornstarch with the chicken broth and soy sauce. Add to celery and cook, stirring until translucent and thickened. Add beans and sliced water chestnuts, if desired, and heat through. Add sliced scallions (green onions) and sesame seed.
Combine all ingredients except cheese in 1 1/2 quart casserole. Bake at 350° for 30 minutes. Remove from oven, stir and top with cheese. Bake 5 to 10 minutes longer.
Remove crusts from bread and roll each slice with a rolling pin. Spread each slice with about 1 teaspoon of cheese spread. Put an asparagus spear along one edge and roll up bread with asparagus inside. Cut each bread roll into quarters crosswise. Dip each roll in melted butter and place, seam side down, on a baking sheet. Cover and refrigerate about 1 hour. (At this point, rolls may be wrapped and frozen until ready to heat.) Heat oven to 375°. Bake 5 minutes; turn and bake 3 minutes longer, until crisp and brown. Transfer to a serving dish. Makes about 68 appetizers.
Mix ingredients together and press into a 13 x 9 x 2-inch baking dish. Bake at 325° for 20 minutes. Cool.
Mix all ingredients. Shape into 2 balls or logs. Roll in the remaining 1 1/2 cup nuts.
Is leftover rice taking up refrigerator space? Saute onion and green pepper in the oil until soft. Add ground beef and seasoning, stirring until meat loses its pink color. Stir in the cooked rice, tomatoes and Worcestershire sauce. Mix thoroughly. Reduce heat and simmer, covered, for 15 minutes. Yields 8 servings. Contains 255 calories.
In large bowl, beat eggs, coconut, milk, vanilla, sugar, flour and margarine until all ingredients are well-combined.
Cream together butter and cream cheese, then add the rest of the ingredients; mix well. Good on almost any snack cracker (if you like shrimp).
Combine potatoes, celery, onion, salt, and pepper. Add water. Cover and simmer 10 minutes. Do not drain. Make cream sauce with margarine, flour, and milk. Add cheese and stir until melted. Add bacon and undrained vegetables. Heat - do not boil.
Cream shortening, sugar and vanilla; add eggs. Stir in peanut butter and add dry ingredients. Form into small balls. Bake at 375° until done.
Preheat oven to 350°. Line a cookie sheet with foil. Beat egg whites until frothy; gradually beat in sugar and beat until stiff. Add vanilla and almonds flavorings. Fold in chips and nuts. Drop by teaspoon onto cookie sheet. Put in oven. Close and turn oven off. Leave overnight. Remove from cookie sheet and store in covered container. Yields 3 dozen.
Let cream cheese soften at room temperature. Mix in sugar and vanilla flavoring. Fold in Cool Whip. Put in shell and refrigerate overnight. Garnish with chopped strawberries about 30 minutes before serving.
Melt butter in a 9 x 13-inch pan in oven. Combine remaining ingredients, adding cheese and spinach last. Bake at 375° for 35 minutes. Cool 1/2 hour before serving. May be put on a hot tray as an hors d'oeuvre. Serves 10 to 12 people.
Cut sausage into 1/2-inch lengths. Cut peppers into long 1/2-inch strips and cook in boiling water 1 1/2 minutes; drain. Rinse with cold water and set aside. Halve onion and cut each half into 8 wedges; put aside.
Peel and cut potatoes in 2-inch chunks. Place in large pot of cold water. Bring to boil for 20 to 25 minutes or until tender.
Mix all ingredients except cheeses , reserving 1/2 can sauce for top. Pat out in a 9 x 13-inch pan. Mix cheeses, saving small amount for topping. Put cheese mixture in center of meat and fold to make a loaf. Bake at 350° for 1 hour in uncovered pan. Remove. Sprinkle sauce and cheese on top of loaf and bake for 5 minutes or until cheese is melted.
Add tapioca to boiling water, stirring frequently. Add rest of ingredients except grape juice and boil until fruit is tender. When soup is done, add grape juice. Serve with Rusks. May be served cold as dessert. Garnish with whipped cream and chopped nuts.
If pie crust must be baked, set aside until cooled. Make 2 boxes of pudding, using the milk. Pour pudding into cooled pie shell. Serve with whipped cream. Garnish with shaved chocolate or maraschino cherries.
Cream shortening and sugar; add egg and beat well. Sift dry ingredients. Add to creamed mixture. Dissolve soda in hot water. Stir in dry ingredients. Drop from teaspoon about 2 inches apart. Bake about 8 minutes. Frost with confectioners sugar icing. Spray cookie sheet with Pam before putting cookies on.
Place margarine and garlic in 2-quart casserole. Microwave on High 1 to 1 1/2 minutes, until melted. Stir in oregano, basil, salt and pepper. Add zucchini and toss to coat. Cover and microwave on High until squash is tender (about 8 to 10 minutes), stirring halfway through cooking time. Stir in tomato, cover and let stand 2 minutes.
Combine flour, baking powder and salt. Beat peanut butter, brown sugar and vanilla together. Gradually add milk, beating until smooth. Add to flour mixture, blending just until dry ingredients are moistened. Pour into greased loaf pan. Bake at 350° for 60 to 65 minutes.
Mix all ingredients and pour into greased 9 x 13-inch casserole dish. Bake at 350° for about 30 minutes until casserole is firm.
Mix ingredients to form dough. Bake at 325° for 30 minutes. For small syrup pie, bake at 300°.
Stir together margarine, sugar and evaporated milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 235°. Stir constantly to prevent scorching. Remove from heat and stir in peanut butter, then add remaining ingredients and mix until well blended. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature. Cut into small squares.
Simmer for 30 to 40 minutes. Serve hot or cold. May be reheated several times. Good as a snack with corn chips.
In a large bowl, mix together the flour, soda, sugar, and salt. Dissolve the yeast in the lukewarm water. Add the yeast mixture, shortening, and buttermilk to the flour mixture. Mix together well. Cover and let rise. Knead just a little. Refrigerate overnight.
Saute onions and garlic in large pan. Add meat and brown. Add salt, chili powder, tomato sauce, corn and olives. Let simmer about 20 minutes. Mix eggs, milk, corn meal, salt and 1/2 cup cheese. Bake at 350° for 30 minutes in greased pan.
Melt butter. Saute onions until transparent. Remove from heat. Stir in salt and pepper. Drain mushrooms (save liquid). Add water to mushroom liquid to make 1/2 cup liquid. Gradually stir into flour mixture until smooth, then add the evaporated milk, curry and mushrooms. Cook on medium heat until thick. Arrange meat and broccoli in a 9 x 13-inch baking dish. Pour sauce over meat and broccoli. Add cheese and bake at 375° for 20 minutes or until bubbly around edges.
Cream shortening and sugar. Beat in eggs one at a time. Beat until light and fluffy. Stir in 1 cup apple butter. Sift together dry ingredients. Add dry ingredients to creamed mixture alternately with sour milk. (To make sour milk, measure 1 tablespoon lemon juice into measuring cup; add milk to make 1 cup and stir.) Turn into 2 greased and floured 9-inch cake pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool. Spread bottom layer of cooled cake with 1/4 cup apple butter. Top with fluffy frosting. Cover top cake layer. Frost sides and top. Swirl apple butter onto frosted top to give marbled effect.
Line a jelly roll pan with aluminum foil. Butter foil and set aside. Combine first 4 ingredients in a heavy, 2-quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from the sides of the pan. Uncover and cook to hard crack stage on candy thermometer. Stir in butter, vanilla and soda. Pour mixture onto buttered foil, spreading thinly. Let cool and break into pieces. Yields 3/4 pound.
Combine rhubarb, sugar and tapioca. Set aside. Beat eggs. Add milk and vanilla. Pour egg mixture over rhubarb. Blend well. Pour into unbaked pie shell. Bake at 425° for 20 minutes. Reduce heat to 350° and bake 25 minutes longer. Spread with whipped topping before serving.
In medium saucepan, mix gelatin with 1/2 cup sugar. Blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add vanilla.
Put all together (except flour, soda and vanilla) in a saucepan and boil 10 minutes. Let cool completely. Add flour, soda and vanilla. Add nuts, if desired. Bake at 350° for 25 minutes.
Prepare rice mix according to package directions, substituting chicken broth for water. Let cool. Add celery, green onion, water chestnuts, mushrooms, butter and soy sauce. Mix all together. Place in a casserole and bake at 350° for 30 minutes, or until hot.
Cook macaroni according to package directions. Drain and place in bowl. Add remaining ingredients and toss gently. Turn into a 2 1/2-quart casserole greased with 1 teaspoon butter. Bake at 350° for 30 minutes. Serves 4.
Mix cream cheese with jello; set aside. Mix ingredients. Turn dough on floured surface, knead 10 times. Roll out dough like pie crust, 12 x 10-inches. Spread jello mixture over dough. Roll like a jelly roll. Pinch ends to seal. Cut into 12 (1-inch) slices. Arrange in greased pan. Bake until brown, 15 to 20 minutes at 425°.
Force chicken, carrots and peas through a food grinder. Add remaining ingredients and place in greased loaf pan or ring mold. Bake at 350° for about 40 minutes until firm.
Pour pineapple juice and Southern Comfort in equal parts or to taste into the blender with ice. Mix until ice is crushed, then serve.
Combine cheese, tomatoes, chilies and onion in a saucepan. Stir over low heat until cheese is melted. Serve with chips. Makes about 6 cups.
Rinse fish; pat dry. In large skillet over high heat, cook almonds, stirring constantly to prevent burning, until lightly toasted, about 2 minutes. Remove almonds; set aside. Reduce heat to medium. Add butter. When bubbling, add fish and cook 1 to 2 minutes on each side or until fish flakes easily with fork. Transfer to a platter. Sprinkle with lemon peel, lemon juice and white pepper. Top with toasted almonds.
Mix flour with soda, baking powder, salt, and spices. In another bowl, cream butter; gradually beat in sugar. Add egg and beat until blended. Gradually beat in corn syrup and water. Add flour mixture, beating until smooth. Stir in cranberries and cereal; pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 1 hour and 15 minutes, or until cake tester inserted in center comes out clean.
Pour cherry pie filling into a 9-inch pie plate. Sprinkle lemon juice over filling. Sprinkle cake mix on top; drizzle with butter. Bake at 325° to 350° for 45 minutes. Makes 6 servings.
Brown sausage; add chopped onion, celery, bell pepper, parsley and green onions. Add tomato paste and water. Cook two hours. Add shrimp last 10 minutes. Serve over rice.
Roll out pastry to 15-inch circle. Center in lightly floured 12-inch pizza pan. Turn edge toward center. Press gently into base dough. Make diagonal cuts around edge with sharp knife. Brush edge with Egg Wash. Bake in preheated 425° oven for 10 minutes. Reduce oven temperature to 350° and bake 35 to 40 minutes. Remove from oven. Cool thoroughly. Transfer pastry shell carefully to serving plate. Spread Apricot Glaze generously over bottom of shell. Arrange pineapple rings over glaze with the cherries.
Saute onion and celery in fat until tender. Add broken matzos and toast lightly. Combine remaining ingredients and mix well. Add nuts. Shape into 2-inch balls and bake at 375° for 20 minutes until brown.
Melt the caramels with 1/3 cup of the evaporated milk. Grease a 9 x 13-inch baking pan.
Preheat oven to 325°. Set grated zucchini between paper towels and press to remove excess moisture. In medium bowl, combine oats with flour, baking soda, cream of tartar, cinnamon, nutmeg and allspice; mix well. In separate bowl, combine honey, pineapple juice concentrate, vanilla, applesauce and crushed pineapple; stir into flour mixture. Gently mix in egg whites. Stir in raisins and well drained, grated zucchini.
Put cinnamon and 3/4 cup sugar in a plastic bag and shake biscuit pieces, which have been cut into quarter pieces. Place them in a Bundt pan or a 13 x 9 x 2 pan.
Stir boiling water into gelatin. Dissolve completely, then pour into a 9 x 13-inch pan. Chill at least 3 hours. Dip bottom of pan in warm water. Cut Jigglers and remove.
Place all ingredients in stock pot (except potatoes). Bring to a boil. Reduce heat and simmer 1 1/2 hours. Remove ham bone and remove all meat. Cut in small pieces. Add mashed potatoes to soup; bring to a boil. Add ham and serve.
Cream butters and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture. Take rounded teaspoonful of dough and place in greased mini muffin pans. Bake at 350° for 8 to 10 minutes or until cookie puffs up and is barely done. Remove from oven and immediately push a peanut butter cup into each cookie center. The cookies will deflate and form a tart shell around the peanut butter cup. Let cool in pan, then refrigerate until shine leaves the chocolate. Gently lift each tart out with the tip of a sharp knife.
Cover raisins with boiling water. Simmer 20 minutes. Cool. Set aside.
Layer ingredients in salad bowl. At last minute, pour entire bottle of dressing over top of salad. Do not substitute any other dressing or it will diminish flavors.
Slice chicken thighs thinly. Marinate in mixture. Refrigerate at least 4 hours or overnight. Cook enough rice for 4 to 6 servings. Chop (julienne) some carrots, sliced cucumber and scallions or red onion. Pour chicken mixture over rice. Garnish with vegetables and cilantro.
Trim ends off squash; do not peel squash. Spray thin layer of Pam or other oil on bottom of dish. Layer first with cross-cut zucchini slices, then layer of tomato slices, followed by onion slices. Snip fresh basil (or dried) over top. Cover with cracker crumbs, followed by Cheddar cheese. Bake, covered, in 350° oven. Take cover off last 5 to 10 minutes, if desired, to brown top. Use equal amounts of vegetables cut same thickness, 1/2-inch.
Preheat oven to 350°. Sprinkle rice in a 9 x 13-inch baking dish. Combine soup and water. Pour over rice. Place chicken pieces, skin side up, on rice. Sprinkle with salt and pepper. Place butter pieces on each piece of chicken. Bake for 1 hour. Yields 6 servings.
Peel and thinly slice onions. Place in a shallow microwave safe dish; dot with margarine. Cover with plastic wrap and microwave on high for 3 minutes. Stir and microwave on high an additional 5 to 7 minutes. Remove from oven, stir in cheese, pepper and salt. Cover and let stand 5 minutes. Top with cracker crumbs, serves 6 to 8.
Preheat oven to 350°. Sift together flour, soda, salt, cinnamon and sugar. Place dry ingredients into a large bowl and make a well in the center. Place strawberries with juice, eggs, oil and pecans in the well. Stir until all ingredients are moistened. Pour into two 9 x 5-inch loaf pans that have been well greased and floured. Bake at 350° for 60 to 70 minutes. Check at 60 minutes. Cool in pan for 30 minutes; turn out onto cooling racks. Freeze well, if needed to keep.
Combine all ingredients in blender container. Cover; blend on medium speed about 1 minute or until ice is finely crushed.
Preparation time: 10 minutes; cooking time: 15 minutes. Make-ahead tip: The tomatoes can be prepared through the step where you spread the cheese on them up to 2 hours before baking.
Saute onion in oil until tender. Add meat; cook until brown. Drain excess fat. Add garlic salt, oregano, salt, pepper and pizza sauce. Simmer 30 minutes. Combine cottage cheese with beaten eggs. Place in layers lasagna noodles, meat sauce, cottage cheese mixture and cheese. Put in 13 x 9 x 2 baking dish. Bake 30 minutes at 375°.
In a small saucepan, heat 1 cup milk until it reaches 98°. Remove from heat and stir in 3 tablespoons unflavored yogurt. Pour into glass jar or nonmetal bowl. Cover airtight and set in a warm spot.
Lightly mix all ingredients and mold into loaf. Bake at 375° for 1 1/4 hours. Makes 8 servings.
Layer in order in baking dish. Bake at 350° for 30 minutes or until hot.
Preheat oven to 350°. In small bowl combine chicken and 2 Tbsp. cheese. Separate crescent rolls into 8 triangles. Place 2 Tbsp. chicken mixture on each roll, then roll up in a ball. In a medium sauce pan combine soup, milk, and cheese. Heat until cheese is melted. Pour 1/2 soup mix into an 8 x 8 baking dish. Arrange rolls on hot soup. Pour remaining soup over rolls. Bake 30 minutes or until chicken is cooked thoroughly. Remove from oven, sprinkle with cheese. Bake until cheese is melted.
Heat oven to 400°. Grease pie dish. Sprinkle meat and cheese in pie plate. Mix other ingredients on high for 1 minute. Pour in pie plate. Bake 35 to 40 minutes until golden brown and knife comes out clean. Cool 5 minutes before serving.
Separate biscuits. Pat each out on a floured surface to 5-inch circle. Brown meat, onion, green pepper and oregano. Place a heaping tablespoonful of meat mixture on biscuit circle. Fold in half and seal edges with a fork. Deep fat fry until golden brown. Drain on paper towel. Makes 20 foldovers.
If you use self-rising flour, do not use soda and salt. Cream sugar and butter. Add sugar and butter. Add eggs, one at a time, beating well after each one. Add flour, milk and spices and then jam. This will make 4 big layers. Bake at 350°.
Put 9 x 13 x 2-inch baking dish with the stick of butter in the oven and let butter melt and get hot at 350°. While butter is getting hot, mix flour and sugar together in a bowl. Add milk and mix. When butter is hot, take out of oven and pour the flour mixture into the butter. Add the can of fruit. Stir slightly and bake until brown.
Drain pineapple and place in a large bowl. Add dry peach Jell-O. Mix well. Add Cool Whip and cottage cheese. Blend well.
Mix all ingredients in large roaster. Cook at 300° for 4 hours. Cover and turn every 1/2 hour. Best to cook the day before. Cool and slice, then reheat at 300°.
Mix all ingredients together. Add chocolate chips, nuts or whatever or leave plain to be frosted. Drop by teaspoonful. Bake at 350° for 8 to 10 minutes or until done. Frost if desired.
Brown meat and drain well. Mix in chili. In a separate pan, mix enchilada sauce, 1 tablespoon oil and tomato sauce. Bring to a boil and lower flame to simmer. Take 1 tortilla and slide through sauce rapidly, covering it completely. Fill center with meat and sprinkle cheese to taste. Fold top down, bottom up; flip over and lay in pan. Repeat until pan is filled. Pour rest of enchilada sauce over top and sprinkle with rest of cheese. Bake for 1/2 hour at 375°.
Wash grapes; drain. Pick off and mash a little in order to get started cooking from their own juice. (Remember, no water.) Let cook until they are done; pour into a bag and let drain. When juice is ready, measure 5 cups juice and cook 20 minutes with the clock. After juice is cooked, remove from fire at once. Add 5 cups sugar; stir constantly until all is dissolved. This will seem very thin for jelly after sugar is added and dissolved, but do not cook sugar in juice. This makes a real grape flavor jelly. Cover with wax when cool. In time, it will become like jelly.
Mix all ingredients together by hand and put in skillet or Pyrex dish. Bake at 350° for 45 minutes to 1 hour. When done, pour ketchup on top while hot.
Stir together. Pour into pint container with lid. Place label on jar for safety. Use as often as needed to affected areas.
Boil sugar, vinegar, salad oil and salt together for 5 minutes. Pour over cabbage, onion and pepper; mix. Let set until cold, then refrigerate. This will keep 2 weeks or longer. Celery seed may be added if desired. Makes 1 gallon.