HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package. When done, add oleo. Stir until melted. Stir in soup and cheese. Pour into a greased casserole dish (9 x 13). Bake at 350° for 25 to 30 minutes, uncovered.
Mix all ingredients well and pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Place pineapple in a bowl and sprinkle jello over it. Stir in cottage cheese. Fold in Cool Whip. Chill.
Roast chilies in 400° oven for approximately 20 to 30 minutes or until skin is wrinkled, dry and puffy. While chilies are roasting, saute garlic, onion and tomato in small amount of oil. When chilies are done, run cold water over them and peel. Skin should peel off easily. After peeled, cut off stem and slice open. Remove seeds and vein (seeds will stick to vein). Leave some of the seeds if you want the chili hotter, the more seeds, the hotter the chili. Chop up the chilies and add to the garlic mixture. Next, add cheese and stir until melted. Add enough milk to make the mixture creamy.
Sift dry ingredients together into large bowl. Stir in remaining ingredients until smooth and blended. Bake in greased and floured 9-inch layer pans or 13 x 9-inch pan at 350° for about 30 minutes or until done.
Place Tater Tots in the bottom of an ungreased 9 x 13-inch pan. Brown hamburger with the onion lightly, stirring often. Spread hamburger-onion mixture and corn over Tater Tots. Combine soups and pour over. Bake at 350° for 30 to 40 minutes.
Toss lettuce with 8 ounces of Thousand Island or French dressing. Brown hamburger and drain. Add kidney beans and salt. Simmer for 10 minutes. Just before serving, add hamburger mixture to lettuce mixture and serve pronto.
Combine all ingredients. Toss well. (Mixture should be very moist. More water can be added if needed). Cook in a 13 x 9-inch pan or baking dish for 30 to 40 minutes (until browned slightly on top) at 350°.
Brown meat and drain off excess fat; add ingredients and cook about 45 minutes. Serve with hot cornbread and crackers.
Season ground beef; roll into small meatballs and place on broiler pan and broil until medium rare. While meatballs are cooking, melt jelly in chili sauce over low heat. Add dash of salt and garlic salt. Bring to slow simmer. Remove meatballs from oven and drop in sauce; simmer 15 to 20 minutes.
Brown beef; add onion and green pepper when meat is almost browned. Add remaining ingredients and simmer until done. Add 1/2 cup water only. If you want it thinner, add more water. Let simmer.
Cook sugar, Karo, water to 248°. Beat 1 egg white until stiff. Pour 1/2 syrup over beaten egg white. Cook other 1/2 syrup to 290°-300° on candy thermometer. Pour over egg white mixture. Beat until mixture loses gloss. Add vanilla and nuts. Pour into lightly greased 8x8 pan.
Cook broccoli and drain. In separate pan, melt 1/2 butter, cream of mushroom soup, mushrooms and cheese. Mix with broccoli. Pour into ungreased dish. Saute almonds (sliced) and put on top of casserole. Bake at 350° until bubbly (20 to 30 minutes).
Mix milk, sugar, Crisco and salt. Heat to lukewarm. Beat eggs. Dissolve yeast in warm water. Mix all ingredients together. Let rise. Pinch down. Shape into rolls and let rise. Bake at 375 degrees.
Cook shells as directed on the package and drain. In skillet, brown ground beef and green peppers. Drain well. Cool. Add salt, cheese, cottage cheese and spinach. Mix well. Stuff shells with mixture. Place in a greased baking dish. Pour in spaghetti sauce. Cover with additional Mozzarella cheese and Parmesan cheese. Bake at 375° for 30 minutes.
Cut eggplant in cubes. Cook eggplant and onions together in water for 20 minutes. Drain thoroughly. Add eggs, butter, bread crumbs, cheese and salt. Mix well. Place in greased 9 x 13-inch baking dish. Bake in a 325° oven for about 1 hour or until done.
Brown ground beef and onion. Drain. Add tomato sauce and spices. Bring to boil and simmer 5 minutes. Slice zucchini lengthwise in 1/4-inch slices. Mix cottage cheese and eggs.
Combine first 5 ingredients. Spoon mixture into paper cups or pop molds. Drop fish shaped snacks into each cup or mold. Freeze 1 hour. Insert wooden stick and continue to freeze.
Roll graham crackers fine. Add marshmallows, dates (cut into thirds) and nutmeats, broken into pieces, not into crumbs. Mix all ingredients together well. Mix cream in with all of this. Pack tightly into shape of roll or loaf. Take a few extra crackers, crumble with rolling pin and roll loaf in it so as to coat it (like you would flour something). Put loaf in wax paper and chill overnight. Then slice and serve with whip cream or ice cream on top. Serves about 6.
Combine bread crumbs, tomato juice, eggs, parsley, onion, carrot, oregano, salt, pepper and garlic. Add to beef and mix thoroughly. Pat out meat on foil or waxed paper to a rectangle, about 12 x 10-inches. Leaving a border of an inch around edges, put the ham slices, then sprinkle the Mozzarella. Starting at the short end, roll the meat mixture, using the foil to lift. Seal the edges. Place the roll, seam side down in a 13 x 9 x 2 baking pan. Bake at 350° for 1 hour and 15 minutes. The center will be pink because of the ham. Place cheese wedges on top and return to oven until cheese melts. Makes 8 servings.
Put all ingredients (except onion rings) in a large bowl. Beat at high speed until fluffy. Put in a 9-inch square dish. Distribute onion rings over top. Bake, uncovered, in a slow oven (300°) for about 35 minutes. Cover with foil if onions start to overbrown.
Beat eggs first. Mix everything together. Set overnight in refrigerator. Bake at 350° for 8 to 10 minutes.
Drain all 3 cans of beans. Put in a large bowl. Slice onion and bell pepper. Bring vinegar, oil and sugar to a boil. Pour over beans, onion and pepper. Marinate overnight.
Drain the vegetables. Layer half of all the ingredients in a greased casserole in the order given. Make second layer in the same order. Bake for 30 minutes in a 350° oven.
Layer ingredients in a greased baking dish. First layer tortillas and chopped chicken. Spoon part of tomatoes with chilies and then soup over the chicken. Repeat with Cheddar cheese, topping each layer. Bake at 350° for 45 minutes.
Drain fruit, reserving juices. Bring juices to a boil in a saucepan. Add gelatin, stirring to dissolve well and cool. Stir in cola. Chill until thickened. Fold in cherries, pineapple and pecans. Spoon into serving bowl. Chill until set. Makes 12 servings.
Combine the 1/4 cup syrup, the brown sugar and margarine in medium-size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add Rice Krispies cereal, stirring until well coated. Press evenly in 9-inch pie pan to form crust. Stir together peanut butter, fudge sauce and the 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust. Freeze until firm. Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Let pie stand at room temperature about 10 minutes before cutting. Warm remaining peanut butter mixture and drizzle over top. Yields 8 servings.
Mix cup of dates with boiling water and soda; let stand until cool. Cream shortening, honey and baking powder, then the cooled mixture and blend. Pour into a 9 x 13-inch pan, greased and sprinkle onto the batter in order 1/2 cup sugar, 1 package chocolate chips and 1/2 cup nuts. Bake at 350° for 25 to 30 minutes.
In bowl, mix soup, mayonnaise, lemon juice and melted butter. In casserole dish, layer broccoli first and then chicken. Pour mixture over chicken. Add cheese and crushed corn flakes on top. Bake at 350° for 35 minutes.
Mix flour, sugar and 2 tablespoons cocoa into bowl. Blend in milk and oil. Pour into ungreased square pan (9 x 9 x 2-inch). Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter. Bake at 300° for 45 minutes. Serve hot with ice cream.
Beat shortening at medium speed with electric mixer. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Beat eggs. Cream eggs, margarine and 1 cup sugar. Stir in nuts, apples, flour, baking soda, baking powder, salt and vanilla. Pour into greased bread pan. Sprinkle with cinnamon-sugar mixture. Makes 1 loaf. Bake at 350° for 45 to 55 minutes.
Spray Jell-O mold with Pam. Tear up 1 angel food cake into pieces. Mix water and Jell-O until dissolved, stir in fruit. Pour 3/4 of mixture into mold then pour in cake. Pour remaining 1/4 of Jell-O mixture on top. Work or stir until all of the liquid is absorbed. Refrigerate until set. Serve with Cool whip in the center after removing from the mold.
Combine first 3 ingredients, stirring well. Combine orange, banana and pineapple. Toss lightly. Spoon alternate layers of fruit mixture and orange juice mixture into 6 parfait glasses. Cover and chill thoroughly. A serving amount is 1/2 cup at 87 calories. Diabetic Exchange: 1 starch.
Mix all ingredients together well. Pour in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour or until done. Cool in pan for 10 minutes. Remove. Cool on wire rack. Wrap in foil or plastic wrap.
Cook macaroni and drain. Brown hamburger with onion and celery; drain off fat. Stir in the salt and tomato paste. Pour into a 2-quart baking dish. Top with shredded cheese. Bake at 350° for 30 minutes.
Resift the flour with the other dry ingredients. Beat together the egg and sour cream. Stir into flour mixture. Add melted butter and beat until smooth. Cook on a hot griddle.
Cut potatoes lengthwise and scoop out potato; mash. Use 1 strip bacon per potato. Use green onions to suit your taste. Mix bacon, onions, sour cream, margarine and cheese together. Add salt and pepper, if desired. Put back into potato halves. Sprinkle more cheese on top, if desired. Bake until heated through at 325°. Can be frozen for later baking.
Wash and slice tomatoes (approximately 1/4-inch slices). In a mixing bowl, mix buttermilk and eggs. Add half the salt and pepper and 1 tablespoon of flour; mix well. Place tomato slices in the buttermilk mixture. Preheat the oil to 350° in a heavy skillet or fryer. Mix the remaining ingredients in a mixing bowl. Toss tomato slices in flour. Then place in oil and fry until golden brown, turning two or three times. Cook until crisp and drain on paper towels. Serve immediately.
Beat eggs slightly. Add other ingredients and mix well. Line pie plate with plain pastry. Pour in filling. Bake 45 minutes in a slow oven at 300°. Makes a 9-inch pie.
Cook first 4 ingredients on low heat, stirring constantly with a wooden spoon. Bring to rolling boil, then reduce heat and boil until soft ball forms in small amount of cold water. Set aside.
Chop all in food processor. Store in jars in refrigerator. Good in green salad or in sandwiches with cold cuts and cheese.
Combine 1/2 cup sugar, margarine, lemon rind and egg; beat at medium speed for 5 minutes. Combine 1 1/2 cups flour and the soda; add to egg mixture at low speed. Pour batter into a 9-inch round pan. Combine remaining 1/4 cup sugar, 1 tablespoon flour, blueberries, cinnamon and allspice; tossing gently. Spoon over batter, leaving 1/2-inch border. Bake at 350° for 45 minutes, or until lightly browned. Cool 20 minutes. Sprinkle with powdered sugar. Makes 10 servings.
Put billfold in back pocket. Grab car keys. Go back and get car keys to other vehicle. Crank car and drive to the local fast food joint of your choice. Sit in line at drive thru 15 to 20 minutes. Go home (or to work). Open bag. Fuss 15 minutes because you didn't get what you ordered. Eat it anyway. Go to refrigerator or drink machine and get drink to replace the one you spilled on drive home (or on way to work).
Combine evaporated milk, pumpkin, eggs, cinnamon and salt. Pour into a greased 9 x 13-inch pan. Sprinkle dry cake mix over top of mixture. Melt oleo and drizzle over top. Sprinkle with chopped nuts. Bake at 350° about 1 hour and 15 minutes or until center stops bubbling up and down. When cold, frost with Cool Whip.
Mix and shape. Wrap each patty with bacon. Broil for 10 minutes on both sides.
Crush cookies in food processor until it looks like dirt. Cream other ingredients together until smooth. Start with crushed cookies, forming layers ending with cookies. Chill and serve. May be decorated with green frosting, flowers and gummy worms.
Cook macaroni until done; drain. Saute margarine, onions and garlic. Add flour and salt to make smooth paste. Add milk and black pepper; cook until slightly thickened. May need to add more milk. Add Velveeta and sour cream; stir until melted. Mix sauce with macaroni and pour into buttered deep casserole dish. Bake 20 to 25 minutes at 350°. Serves 6.
Mix all ingredients together in a large bowl. Pour into a baking dish and bake for 1 hr. at 350 degrees.
Brown beef and drain. Cook noodles and drain. Put beef, noodles and sauce in a 9 x 13-inch pan and mix. Sprinkle cheese on top. Bake at 350° for about 40 minutes or until brown and bubbly.
Grease an angel food cake pan with buttered flavor Crisco and set aside. Mix together white sugar and cinnamon in small bowl. Cut biscuits into fourths and place each piece in sugar and cinnamon mixture. When completely coated, put into angel food pan; set aside.
Brown onion in butter. Add hominy, cream of mushroom soup and cheese. Put in oven. Bake for 20 minutes.
Slice steak thinly. Combine sugar, 2 tablespoons cornstarch, 2 tablespoons soy sauce and sherry. Add meat and marinate approximately 1/2 hour. Cut peppers in strips. Combine chicken broth, 1 tablespoon soy sauce and 1 tablespoon cornstarch; set aside.
Blend salad oil and vinegar together in saucepan. Add remaining ingredients; bring to boil. Simmer for 5 minutes. Makes 2 cups.
Put juices in an automatic percolator. Put sugar and spices in basket. Perk. Serve hot.
Mix well and shape into a ball. Mix 1 (8 ounce) package cream cheese and spread over ham ball. Sprinkle with chopped pecans if desired.
Press excess liquid from zucchini. Transfer to mixing bowl and stir in eggs, flour and salt. Spread evenly over bottom of well-greased 13 x 9-inch baking pan. Bake at 450° for 8 minutes. Remove from oven; cool. Reduce oven to 350°. Sprinkle zucchini with cheese. Mix olives, onions and peppers. Sprinkle evenly over cheese. Sprinkle with oregano and basil. Arrange tomato slices over top and sprinkle lightly with salt. Bake 20 minutes or until cheese is bubbly and zucchini is set. Cool on wire rack 5 minutes.
Saute beef until lightly browned. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10 to 15 minutes or until cabbage is tender-crisp. Stir in sour cream, onions and green peppers. Heat and spoon into serving dish. Sprinkle with cheese. Let stand a few minutes before serving to allow cheese to melt. Makes 6 to 8 servings.
Stir together the dry ingredients. Set aside. Mix cereal with milk in a bowl. Allow to stand for 1 to 2 minutes. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased muffin pan cups. Bake at 400° for 25 minutes.
Tear bread into small pieces. Add egg, vanilla, sugar substitute, cinnamon and milk. Cut banana into chunks. Cook until lightly browned on both sides. Serves 1.
Brown beef, onion and green pepper in large skillet. Drain fat. Stir in tomatoes, water, chili mix and macaroni. Cover; simmer 25 to 30 minutes or until macaroni is done. Top with cheese.
Brown meat in frying pan (season to taste). Drain off fat. Add 1 1/2 cups water and 3 or 4 beef bouillon cubes. Thicken with flour and water to make gravy. Add green beans. Put in baking dish and cover with mashed potatoes, brown in oven heated to 350° for about 1/2 hour.
Dissolve yeast in warm water. Add this to flour, sugar and salt that has been sifted together. Add enough of a second cup of water to stir up a soft and sticky dough. Let rise in warm place until doubled in bulk. About 1 1/2 hours. When dough has risen, punch down vigorously and divide into 2 round loaves. Place in well buttered Pyrex casserole dishes, about 3 x 6-inch. Let rise again until double. Place in cold oven, set heat at 350° and bake 1 hour.
Marinate drained shrimp overnight in shrimp sauce. Top the softened bar of cream cheese with shrimp/sauce mixture. Serve with crackers.
Mix the first 4 ingredients. Dip chicken pieces in mixture. Arrange chicken in baking dish. Put yams around chicken pieces. Pour remaining mixture over chicken and yams. Bake, uncovered, for 45 minutes at 375°.
First Layer (Crust): Mix the flour and pecans and press into 9 x 13 pan. Bake at 350° for about 20 minutes. Cool.
Use amounts for each serving. Pound breast flat and dredge with flour, salt and pepper. Brown lightly in olive oil. In a separate pan, saute garlic, onion and chopped spinach in 1 tablespoon olive oil until wilted. Season with salt and pepper to taste. Place spinach in a small baking dish. Top with browned breast of chicken and sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Cream the peanut butter, margarine, brown sugar, sugar and vanilla in a large mixer bowl; beat in eggs. Combine dry ingredients. Add to creamed mixture. Stir in the chocolate chips and nuts. Spread in greased 13 x 9 x 2-inch pan and bake at 350° for 30 to 40 minutes.
Dredge meat chunks in flour seasoned with pepper. Heat oil in large pan and brown the meat in batches. Return all the meat to the pan and add water to cover. Put sliced onion on top of meat and simmer until the meat is almost tender. Add salsa and green chilies. Continue cooking until meat is just tender. Add refried beans to thicken chili just before serving. Serve with tortillas.
Marinate pork in Wish-Bone dressing overnight. Drain. Beat egg; add salt and pepper. Dip tenderloin into egg mixture, then crumbs. Brown both sides. Be careful not to have fire too high when browning because it burns easily. Place tenderloin in shallow pan and spaghetti sauce over meat. I put a little sauce under the meat, also. Sprinkle with Parmesan cheese. Bake, covered, in 350° oven for 45 minutes. Remove cover and top with Mozzarella cheese; cook 10 minutes or until cheese is melted and meat reaches 170° internal temperature. Serve with spaghetti (spoon a little sauce over spaghetti), salad and garlic bread.
Mix in order listed. Shape into balls on greased cookie sheet. Bake at 400° about 10 to 15 minutes or until done. (May use different flavoring and dates, coconut or add anything as desired.) Yields 24 balls.
Beat eggs until stiff. Sift dry ingredients together. Fold into eggs. Add dates and nuts. Bake in two 8 x 8 x 2-inch pans, greased, at 325° for 40 minutes. Cool. Cut into 1/2 x 1 1/2-inch bars. Roll in powdered sugar. Makes approximately 5 dozen cookies. Store in airtight containers.
Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment papers. Cream butter and sugars in large bowl until blended.
Combine sugar, puree and water and cook 5 minutes. While tomato mixture is cooking, put bread cubes in a casserole and pour butter over. Add tomato mixture. Bake 50 minutes in 325° oven.
Cream crust ingredients together. Put in greased 10-inch pan. Bake for 20 minutes at 350°.
Place ground beef in 10-inch skillet with oil. Cook. Measure instant onion flakes and sprinkle over meat. Cover and brown. Add tomato sauce. Add hot water and bite size spaghetti. Add seasoning mix, salt and stir. Cover and simmer on lowest heat for 25 minutes.
Bake graham cracker crust according to directions on package in 9 x 13-inch baking dish or pan. Whip cold milk until stiff. In another large bowl, cream the cream cheese and sugar. In small boiler, bring water to a boil and add Jell-O; stir well. Add hot Jell-O mixture to cream cheese and sugar, stirring well. Blend whipped cream into this mixture. Pour over baked crust and sprinkle top with graham crumbs. Keep in refrigerator.
Heat sugar, salt and vinegar until sugar and salt dissolves. Let cool. Pour over cucumbers and onions. Put in refrigerator. Will keep all winter.
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
*If using self-rising flour, omit baking soda, salt and baking powder.
Combine cream cheese, sugar and vanilla. Whip cream in separate bowl, then mix with mixture. Pour into baked pie shell. Spoon cherry pie filling on top.
Beat buttermilk and soda well with mixer. Add each ingredients in order as listed, beating together after each addition. Bake in a 9 x 13-inch pan at 350° for 45 to 50 minutes. After it sets, middle will fall.
Combine cookie crumbs and oleo in a bowl, mixing well. Press into a 9 x 13-inch pan. Slice ice cream and press over cookie mixture. Spread with Cool Whip. Drizzle with chocolate syrup. Top with pecans. Freeze until firm.
Combine all ingredients; let stand at room temperature for 15 minutes. Place in unbaked pie crust. Put top crust on; flute pie. Bake 30 to 35 minutes in a 350° oven.
Place tortilla on microwave-safe plate. Place cheese on half of tortilla. Fold tortilla in half; cover with a paper towel. Microwave on High for 25 to 40 seconds, or until cheese starts to melt. Let cool; cut. Serve with salsa. A great snack for children to make.
In large bowl, whisk together first 6 ingredients. (For curried chicken salad, whisk in curry powder). Stir in chicken, peaches, celery and green onions. Cover and chill. Before serving, stir in almonds, if desired. Makes 6 servings. Calories per serving: 180.
Combine first 6 ingredients and marinate chicken at least 1 hour (but can be 2 to 4 days). When ready to cook, combine pancake mix and water. Dip each piece chicken in batter and deep-fry 1 to 2 minutes or until a golden brown.
Mix first 5 ingredients together. Place 1/2 of mixture in 13 x 9-inch dish. Let congeal, spread with layer of sour cream and nuts. Pour remaining jello on top. Congeal and serve.
Preheat oven to 350°. Grease and lightly flour bottoms and sides of pans. In large bowl, blend all ingredients at medium speed for about 2 to 3 minutes. Pour batter into prepared pans. Bake at 350° for 35 to 45 minutes. Cool.
In medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine, stirring constantly. Bring to a boil over medium-high heat; boil for 1 minute. Remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into a greased 2-quart casserole. Sprinkle with reserved cheese. Bake, uncovered, in a 375° oven for 25 minutes, or until hot and bubbly. Makes 6 servings.
Mix together and put into unbaked pie shell. Bake 40 minutes at 325°.
Soak beans overnight. Cook beans with salt, bay leaf and cumin. Simmer in a tightly covered pot for about 2 hours. Add oil and continue cooking until beans are tender. Add more water if necessary. Add other ingredients. Salt and pepper to taste. Pour mixture into a casserole dish and place in a 275 degree oven for one hour or so. Can be made ahead and can be frozen.
Mix all ingredients and put into a 2-quart casserole dish that has been sprayed with Pam. Cook at 350° for 30 minutes.
Brown meats. Drain. Add chili powder, cumin, salt, pepper, garlic, Tabasco, oregano and water. Bring to a boil, reduce heat and cover. Simmer 1 1/2 hours. Add cornmeal and cook 30 minutes uncovered.
Mix sugar, syrup and melted butter. Add beaten eggs and vanilla, then pecans. Pour into 9-inch pie shell. Bake 10 minutes at 400°, then for 35 minutes or until done.
Mix together flour and sugar; set aside. Place margarine, cocoa and water in saucepan; bring to boil. Remove from heat and pour over flour and sugar mixture. Mix well; add remaining ingredients. Beat well. Pour into a 9 x 12-inch greased pan. Bake 20 to 30 minutes at 400°.
Cut steak into serving pieces. Flour and brown on both sides in oil. Dice onions, tomato soup, 1 cup water and salt and pepper to taste. Add to meat and simmer until tender.
Saute onions in butter until clear. Combine remaining ingredients; mix thoroughly and form into patties or stuff into cleaned crab shells. Bake at 350° for 25 to 30 minutes until browned. May be frozen on a cookie sheet uncooked, then kept frozen in freezer bags until ready to thaw and bake.