HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in a large Dutch oven. Bring to a boil, cover and reduce heat. Simmer 20 minutes. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly until cheese melts and mixture thickens. If desired, sprinkle with crushed red pepper. Makes 7 (1 cup) servings.
Melt chocolate chips and 14 ounces of the almond bark in a large saucepan, stirring constantly. When smooth, remove from heat. Stir in marshmallows, cereal and peanuts, mixing well. Pour onto a greased 12-inch round metal pizza pan. Top with cherries while still warm. Melt remaining white almond bark and drizzle randomly over "Chocolate Pizza." Chill until firm.
Mix flour, milk and cream cheese. Add egg and seasonings. Mix with meat and broccoli. Place in a 9 or 10-inch pie pan or long baking dish. Cut Monterey Jack cheese and put on top of mixture. Flatten crescent rolls and place on top. Bake 40 minutes at 350°. Let stand a few minutes before serving.
Mix preceding ingredients and make into meat balls. Fry in oil until brown. Drain oil to 1/4 cup. Add 2 (8 oz.) cans tomato sauce, 2 cans water, and 4 tbsp. bar-b-que sauce. Simmer about 45 minutes.
Cream cheeses together, add beef and onions. Mix well. Serve with crackers.
Mix together and bake at 400°. Top will brown. Add pecans, raisins and miniature marshmallows the last 10 minutes of baking.
Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in a 3-quart casserole, 12 x 13-inch or 13 x 15-inch. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350° for about 40 minutes.
Heat oven to 325°. Using a 5 to 6-quart Dutch oven, mix tomatoes, wine, broth, tapioca, sugar, Italian seasoning, salt, bay leaves and pepper. Stir in the beef. Add carrots, celery and onions. Cover and bake about 3 hours, stirring twice. Add mushrooms and mustard. Bake another 10 minutes. Serves 8.
Heat oven to 350°. Put ribs on rack in pan and roast 45 minutes. Combine sugar and spices in saucepan, mixing well. Add remaining ingredients and bring to a boil, stirring occasionally. Pour 1/3 of sauce over ribs and roast 30 minutes longer. Turn ribs and pour 1/2 remaining sauce over them, roast 1 hour longer until fully cooked, brush with rest of sauce several times.
In skillet, cook green pepper in butter until tender. Add soup, water and tuna. Heat; stir occasionally. Add tomato wedges. Heat. Serve on toast. Garnish with onion. Makes about 3 cups.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all crust ingredients (except marshmallows) on low speed until crumbly. Press firmly into ungreased 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
Drain clams (reserve juice). Combine all ingredients except clam juice and crackers. Blend. Gradually add about 2 tablespoons clam juice. Beat. Chill. Serve with crackers.
Brown meat. Add celery, onions, soups and water. Add rice. Mix. Pour in ungreased casserole (3-quart). Heat oven to 325°. Cover and bake 1 1/2 hours. (I use 10-inch casserole.) Top with chopped cashews or I use chow mein noodles.
Salt and pepper shrimp or chicken; mix ingredients and let batter chill for best results. Dip shrimp or chicken into batter and deep fry.
Blend mayonnaise, milk, eggs and cornstarch until smooth. Add ham, cheese, onions and white pepper. Mix to distribute ingredients evenly. Pour mixture into 10-inch raw pie shell. Cook approximately 45 minutes or until inserted knife comes out clean.
Mix sugar, cornstarch and cocoa. Add milk and egg yolks. Mix well. Add butter and vanilla. Cook over medium heat until thick, stirring constantly. Pour into cooked pie shell and cover with meringue.
Thaw and drain broccoli. Saute onions and celery in oleo. Add soup and milk and heat for about 3 minutes. Add Cheez Whiz, broccoli, rice, mushrooms, salt and pepper. Mix well. Put in covered casserole coated with Pam. Sprinkle parmesan cheese over top. Cover and bake at 350 degrees for 45 minutes. Remove lid for last 10 minutes.
Brown ground beef and onion; drain excess fat and set aside. Heat oil and brown Fideo noodles until medium to dark brown; set aside. In a large pot, combine tomato sauce, whole tomatoes, spices and potatoes; mix well. Bring to a boil; reduce heat and add meat mixture and noodles. Simmer slowly about 1 hour. Add additional water if needed.
Combine butter, sugar, corn syrup, salt and vanilla in a medium mixing bowl. Beat well. Add eggs and beat until thoroughly blended. Stir in pecans. Pour in a pastry shell. Bake at 375° for 40 to 50 minutes.
Mix pineapple juice plus 2 Tbsp. vinegar or 2 Tbsp. (scant) lemon juice plus 1/2 water after boiling water stirred into lemon Jello. Then add above ingredients soon.
Mix together and form ball. Roll in cracker crumbs. Chill. Serves about 30.
Allow cream cheese to come to room temperature. Cream sugar with cream cheese, vanilla, and milk. Spoon into pie crust. Make Jell- O pie mix according to directions. Pour chocolate pie mix on top of cream cheese. Top with Cool Whip and refrigerate.
Combine sugar, Karo syrup and water in a large pan. Cook over medium heat until it becomes brittle and breaks when dropped in cold water. Add peanuts and cook until peanuts begin to pop. Remove from heat and add butter, baking soda and vanilla. Stir and pour onto greased cookie sheet.
Arrange peaches in an 8-inch square glass baking dish. Melt margarine in glass bowl 45 to 60 seconds on High. Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in a bowl. Add melted butter and mix until crumbly. Sprinkle crumb mixture over peaches. Cook uncovered 7 to 8 minutes on High. rotate dish 1 quarter turn once. Makes 8 servings.
Brown meat with garlic, onion and A.1. sauce in a large pan. Add potatoes, stewed tomatoes and chili salsa. Add sufficient amount of water to completely cover contents. Simmer on medium heat until potatoes are tender. Salt and pepper to taste. Serve over rice or can be used as burrito mix.
Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.
Add butter to hot eggplant; mix until melted. Add remaining ingredients; mix well. Pour into greased casserole dish. Bake at 325° until center rises, about 30 minutes. Makes 6 to 8 servings.
Mix chicken or turkey, celery, soup, mixed vegetables, broth or 1/3 cup cooking oil and finish the 1 1/2 cups with water. Pour into Pyrex dish (a long one). Melt margarine; mix with Bisquick and milk. Do not stir. Cook at 400° for 1 hour.
Beat brown sugar, egg yolks, Worcester sauce and mustard until well blend. Dip bacon into mixture and roll in crumbs. Place bacon on a broiler pan. Bake in a preheated 250° oven for 20 minutes or until brown and crispy.
In 4-quart saucepan, brown ground beef. Drain. Add onion and garlic; cook until tender. Stir in beef broth, water, tomato sauce and seasoning. Bring to a boil. Add macaroni and return to boil. Cover and cook until macaroni is tender.
In 1-quart casserole dish, combine soup, sour cream, spinach and 3/4 cup Cheddar cheese. Top with remaining cheese. Bake at 350° for 30 minutes. Serve warm with crackers.
Fold pineapple with juice in cake mix. Pour in tube pan. Bake at 350° for 30 minutes. Serve with Cool Whip.
Mix all ingredients, except pecans and vanilla, in a large saucepan and bring to a boil. When mixture comes to a boil, add pecans and cook until it reaches 234° or until it forms a soft ball when dropped in cold water. Add vanilla and beat until creamy. Drop by teaspoons on waxed paper. Yield: about 24 pieces.
Sift together flour, baking powder and salt; set aside. In another bowl, add butter and sugar together; blend well. Add eggs, one at a time. Blend well. Alternately blend milk and flour mixture into butter, sugar and egg mixture. Add lemon extract. Beat well. Fold in pineapple before pouring batter into a well-greased and floured tube pan. Place in cold oven. Set temperature to 350° and bake 1 hour to 1 hour and 15 minutes. While cake is baking, mix together 2 tablespoons butter, 1/2 cup brown sugar and crushed pineapple. Pour on cake. Place on plate and serve warm.
Cut cake in bite size and place 1/2 in pan. Soften cream cheese. Whip Dream Whip according to directions on package. Mix Dream Whip, cream cheese and powdered sugar together. Put part of mixture over first half of the angel food cake. Then add other half of cake. Spread with rest of mixture. Then spread cherry pie filling on top.
Flake crab meat and shrimp. Mix with remaining ingredients, except potato chips. Put in casserole and sprinkle with crushed potato chips. Bake at 350° for 30 minutes.
Spread cream cheese on 6 slices bread. Spread jam over cheese. Top with remaining bread slices. Cut diagonally to form triangles. Beat together eggs, milk, vanilla and nutmeg in a shallow bowl. Set aside. Place margarine in a 15 x 10 x 1-inch baking pan. Place under broiler until margarine is melted. Dip each triangle in egg mixture and place on melted batter in baking pan. Broil 5 to 6 inches from heat, 2 to 3 minutes per side, or until golden brown. Serve with syrup.
Cream margarine and sugar until fluffy. Add eggs and beat thoroughly. Add vanilla, then sifted dry ingredients. Press on greased baking sheets. Bake at 375° for 8 to 10 minutes.
Cook beef and onion in 4-quart saucepan; drain. Add spaghetti sauce, 1 tablespoon parsley flakes and oregano. Heat to boiling. Mix remaining ingredients, except zucchini and Mozzarella cheese, until dough forms. Spread 1/2 of the dough in 13 x 9 x 2-inch pan. Sprinkle 1/2 zucchini, 1/2 meat mixture and 1/2 Mozzarella over dough. Drop rest of dough by spoonfuls over cheese. Repeat layers of zucchini, meat and cheese. Bake at 375° for 32 to 35 minutes.
Boil chicken and remove from bone. Reserve 1 cup broth. Cut chicken into bite size pieces. Combine chicken, sauce, soup, onion, garlic, salt and pepper. Line a greased baking dish with part of corn chips. Add chicken mixture, sprinkle with grated cheese. Cover with remaining corn chips. Add broth. Bake at 350° for 30 minutes.
Melt the chocolate in a double boiler or microwave. Stir in 6 or 7 drops of peppermint oil. Coat both sides of a cracker and place on wax paper to dry. This will remind you of thin mint cookies.
Melt 1/2 cube butter; stir in 2 large tablespoons flour, stirring constantly with a wooden spoon (preferably). Add 1 to 1 1/2 cups milk; stir over low heat to make the white sauce creamy. Add salt and pepper to taste after you take off the stove. Saute the peppers and onions in a little butter or water until tender; cover. Beat the egg and add drained onions, peppers, drained corn and add the white sauce. Pour into casserole. Sprinkle a few bread crumbs over top. Bake, uncovered, at 350° for 20 minutes. Serves 4 to 5.
Combine all ingredients. Bring to boiling; simmer until thick as wanted, about 1 to 2 hours. Stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/8-inch headspace. Adjust caps. Process in hot water bath 15 minutes. Yields about 8 pints.
Brown beef and chopped onions. Drain and add cabbage and water. Cover and cook for 15 minutes slowly. Add pinto beans, tomatoes and remaining ingredients. Cook 20 minutes more.
Cut the chicken breast into small pieces, then chop medium-fine with a cleaver or large knife. Combine in a bowl with the sliced cilantro, soy sauce, salt, pepper and ground red pepper to taste. Place about 1 teaspoon of the chicken mixture on each of the wonton skins. Paint the edges with the flour mixture and fold to form a neat triangle. Paint the two points of the triangle that are farthest apart, then paste together to form a bishop's hat shape. Clean the carrot, leek, celery and turnip, then cut into fine julienne. You should have a total of about 1 1/2 cups.
Combine soda, flour, salt and cinnamon; set aside. Combine shortening, white sugar and brown sugar and cream well. Add eggs and vanilla. Mix well. Stir in flour mixture. Stir in chips. Bake at 375° for 8 to 10 minutes until light brown.
Melt butter in medium saucepan. Add flour, salt, nutmeg and cayenne. Stir until smooth. Gradually add milk. Cook over medium heat 8 to 10 minutes or until slightly thickened, stirring constantly. Gradually add 1/2 cup hot sauce mixture to egg yolks, beating to blend. Add egg mixture to remaining sauce mixture. Mix well. Add crab and liquid. Cook 1 to 2 minutes, until thickened, stirring constantly. Remove from heat; stir in sherry. Serve over hot rice.
Over low heat, cook butter, brown sugar and water. Stir in chocolate chips and stir until smooth. Pour into a large mixing bowl and cool 10 minutes. Using a mixer, beat in eggs, one at a time. Reduce speed and mix in flour, soda and salt. Chill dough 1 hour.
Put 2 cups of peel in a saucepan, cover with cold water and bring to a boil. Reduce heat and simmer 8 minutes. Drain. Repeat cooking twice. Wash saucepan.
Mix 3 kinds of soups (undiluted) with rice and water chestnuts. Pour in a greased 9 x 13-inch pan and place raw chicken pieces on top. Sprinkle with Lawry's seasoned salt or any kind of seasoning you wish. Bake, uncovered, at 300° for 2 hours.
Add flour and then shortening. On the side, mix egg, vinegar, sugar and salt. Mix in large bowl, using large roasting fork. Roll into ball. Do not knead.
Preheat oven to 350°. Grease cookie sheet. Mix all ingredients thoroughly. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for about 10 minutes. Remove immediately. Makes about 2 dozen.
Range top directions: Place cheese in a 2-quart saucepan. Heat over low heat, stirring frequently until melted. Stir in remaining ingredients. Heat about 5 minutes longer, stirring occasionally until warm. Makes about 3 cups dip. Serve with bagels snack.
Make cake layers; cool completely. Prepare instant pudding according to directions on package; refrigerate. Place one cake layer in bottom of 6-quart punch bowl. Add in layers 1/2 of ingredients in the following order: prepared pudding, cherry pie filling, fruit cocktail, crushed pineapple, nuts, coconut and Cool Whip.
Beat together until creamy. Serve with fruits as a dip. Keep refrigerated. Can be used as a dressing for fruit salad.
Mix soups and mixed vegetables in skillet and bring to a boil. Place chicken in bottom of a 9 x 13-inch pan. Pour mixture over chicken.
Mix oil and sugar well. Add eggs, one at a time. Add other ingredients. Mix well. Add apples and nuts, then add raisins and mix into batter by hand. Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes. Frost with simple frosting.
Sift flour, sugar, baking powder, salt and cinnamon in mixing bowl. Cut in shortening until fine crumbs form. Combine milk and egg. Add dry ingredients along with apples. Stir just to moisten. Spoon batter into muffin cups filling 2/3 full. Mix together topping and sprinkle on top of muffin batter.
Combine dry ingredients. Slowly add water and vinegar. Add raisins and cook slowly over low heat, stirring constantly until thickened. Cook 10 minutes longer to plump raisins, then add butter. Serve as a sauce to use on ham.
In a saucepan, cook sugar, cocoa, milk and butter. Boil for 3 minutes, then remove from heat. Pour over oatmeal and peanut butter, which you measured into a separate bowl. Mix good for about a minute. Drop by spoon onto waxed paper and let dry. (Cool.)
Cook ground beef in a large skillet or Dutch oven, stirring until crumbled into small pieces and well browned. Add onion and garlic to meat; cook about 5 minutes, stirring frequently. Add tomatoes to skillet and chop into bite size chunks. Stir in kidney beans (drain liquid from can first), chili powder, salt and pepper. Add cayenne pepper if you like it hot. Reduce heat to simmering and cook, stirring occasionally, about 30 minutes.
Crush cookies. Mix with melted margarine. Press into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix pudding and milk with electric mixer until thick. Add ice cream; mix well and pour over crust. Spread Cool Whip on top, then sprinkle with crushed Heath bars.
Mix first 6 ingredients together. Put next 3 ingredients on stove and bring to boil. Add to first mixture. Pour into 10 x 15-inch cookie pan. Bake at 350° for 25 minutes.
Boil milk, butter and sugar. Pour over dry ingredients. Mix well and form into small balls. Yield - 4 doz. cookies.
Bake in a 375° oven for 45 minutes. Serve hot with cream.
Cook noodles in salt water until tender. Brown ground beef. Add onion and pepper and cook until tender. Layer ground beef, noodles, tomato sauce and cream of mushroom soup. Place in casserole, sprayed with Pam. Cook at 350° for about 45 minutes. Remove from oven and place cheese on top. Return to oven until cheese is melted.
Cook chicken or turkey and chop. Add remaining ingredients. Mix well and pour into casserole dish. Bake 15 minutes in a 375° oven or until bubbly. Add 1 can chow mein noodles and sprinkle on top during last few minutes of baking.
Cook carrots for 5 minutes (slice first). Cool. Layer with onion and green pepper. Bring to boil soup, sugar, vinegar, salad oil, mustard, Worcestershire sauce, salt and pepper. Pour sauce over cooled vegetables. Refrigerate overnight. Will keep 10 days if kept refrigerated.
Brown sausage and ground beef. Add onions, garlic, sauce, tomatoes and mushrooms. Simmer for 20 minutes.
Cream together sugar and butter. Add eggs, one at a time. Add chocolate syrup, flour and rest of the ingredients. Bake at 350° for 30 to 40 minutes in an oblong pan.
Spread crescent rolls on cookie sheet. Seal all seams and curl up edges slightly. Pour over rolls the drained and cooked sausage, then uncooked hash browns, beaten eggs and cheese. Season to taste. Bake in a 350° oven for 40 minutes.
Make meatballs as you would meat loaf. Make balls. Cook in oven at 350° for 20 to 30 minutes. For sauce, use chili sauce and peach preserves. Warm until boiling. Add meatballs; simmer for 30 minutes.
Cut 4 tomatoes into cubes (4 cups). Slice other tomato; set aside. Combine tomato cubes, bread crumbs, flour, sugar and salt; toss until mixed. Place in pie shell. Bake at 375° for 30 minutes. Remove; garnish with tomato and cheese slices. Bake 10 minutes more.
Prepare roux by melting margarine in a large skillet. Over medium heat, blend in flour and stir constantly until roux is dark brown. Do not scorch! Stir reserved tomato liquid and water to equal 1 cup. Stir into roux and blend until smooth. Add remaining ingredients except fish, shrimp and rice. Cook and simmer 20 minutes. Add shrimp or fish and simmer 10 minutes. Remove bay leaves and serve with rice.
Plump raisins in hot water; drain. Mix with apples, celery and walnuts. Blend salad dressing with lemon juice and mix lightly with raisin/apple mixture. Serve in cups lined with lettuce. Makes 4 servings.
Place 2/3 of the crushed cookies on bottom of 10 x 15-inch baking pan. Whip cream cheese with margarine. Add Cool Whip then milk. Add pudding and whip until all mixed together. Put mixture on top of crushed Oreos. Complete with remaining Oreo toppings!
Mix the dry ingredients. Cut in the shortening. Add the milk all at once. Stir until moistened. Pour into a greased 8 x 8 inch pan. Bake at 350° for 30-35 minutes. This is good to eat with soup.
Brown hamburger; add seasoning to taste. Drain meat. In casserole dish, place Tater Tots, meat and soup. Mix together. Top with cheese. Bake at 350° for 30 to 40 minutes until brown. Serves 4 to 6 people.
Mix butter with cornflake crumbs. Mix together other ingredients and add a touch of milk for a little moisture. Top with cornflake crumbs. Bake at 350° for 1 to 1 1/2 hours.
Mix sugar and flour; add eggs, milk, flavoring and butter. Pour into 9-inch pie shell and bake in 350° oven for 45 minutes or until center is firm.
Remove skin from sausage and cut into bite-size pieces. Saute with onions, celery and bell pepper until tender. Cut chicken into small pieces. Mix rice, sausage, chicken and seasonings together. Grease casserole dish with margarine; add mixture and pour cream of mushroom over mixture. Sprinkle with bread crumbs. Bake at 300° for 30 minutes.
Mix eggs, sugar, cornstarch and pineapple juice and cook until thick. Cool. Pour cooled mixture over pineapple and marshmallows. Add Cool Whip.
Mix all ingredients together. Bake in 350° oven for 1 hour and 20 minutes.
Drain pineapple. Reserve 3 tablespoons juice. Combine sugar, flour and juice. Add cheese and pineapple. Stir well. Spoon into greased 1-quart casserole dish. Combine butter and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
After snapping ends of green beans and breaking in half, put into pot. Just cover with water and add butter and garlic salt to taste. Boil until beans change color slightly; drain and serve.
Cream sugar, margarine and shortening well. Add tomato soup and water to above and mix well. Add dry ingredients to above and mix well. Add raisins and/or nuts. Bake 1 hour in a 350° oven in a standard size loaf pan.
Take potatoes. Peel, cube and soak in water 15 minutes. Drain. Put in a buttered casserole. Dot with butter. Take dressing. Sprinkle over potatoes. Cover. Bake 15 minutes at 350°. Stir and bake until done, usually 45 to 60 minutes. Delicious!
Mix cocoa, sugar, oleo and milk. Bring to a boil. Boil for about 2 1/2 minutes. Remove from the fire and quickly add peanut butter, vanilla and oats. Mix well and spoon out onto waxed paper.
Brown meat with onion, pepper and garlic. Add the soups and water. Let simmer for 1 hour. Add the cheese, salt and pepper and stir until the cheese is melted. Cook spaghetti according to directions. Drain well and add to the meat mixture. Put into a greased 1 1/2-quart casserole and top with more cheese. Bake at 350° until hot and bubbly.
Mix all ingredients in a 2-quart microwave-safe bowl. Microwave on High for 7 to 8 minutes, stirring twice, until cucumber is tender-crisp and onion is translucent. Put into hot, sterilized jars. Cover; cool slightly and refrigerate.
Cook peppers and onion in olive oil in large Dutch oven over medium high heat, stirring constantly until tender. Cool slightly. Place about 1/4 of mixture into electric blender. Add 1/2 cup broth and process until smooth. Pour mixture through wire mesh strainer into large bowl, discarding pulp. Repeat procedure 3 times with remaining pepper mixture and 1 1/2 cups broth. Return pepper mixture, remaining broth, salt and curry powder to Dutch oven. Bring to boil over medium heat. Reduce heat to low, simmer 15 minutes. Cool. Using a wire whisk, stir in buttermilk. Cover and chill. Serve cold. Yields 12 cups.
Melt butter or margarine; cool. Beat eggs, flavorings and sugar until light. Add cooled butter or margarine and mix well. Sift together flour and baking powder. Add to egg mixture; mix by hand. Test dough. If too sticky to handle, add extra flour and baking powder. For every cup of flour needed, use 1 teaspoon baking powder (don't add too much flour or they will be tough).
Pour into cake pan and sprinkle with pecans. Bake at 350° for 1 hour.
In a heat-proof pitcher, combine all ingredients except the whipped cream. Mix well. Pour into mugs; top with whipped cream. Serve immediately. Makes 5 cups.
Melt chocolate with butter, then cool. Beat eggs and salt until light. Gradually add sifted sugar. Beat until light and creamy. Fold in the melted mixture and 1 teaspoon of vanilla. Sift and add flour. Beat until smooth. Fold in pecans. Grease and flour 9 x 13 inch pan. Pour in batter. Bake at 325° for 30 minutes. When COLD, cut in squares.
Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with 3 tsp. sugar and butter and spread in a greased 9 x 13 in. pan. Bake for 10 minutes. Cool. Mix cream cheese and sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jello in water in a bowl. Add strawberries. Mix well and put in refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve.