HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear bread into chunks. Place evenly in a shallow 3-quart casserole or 9 x 13 x 2-inch pan. Top with cheeses (Cheddar, Jack and cream). Top with green chilies. Mix eggs, milk, mustard and red pepper in a separate bowl. Pour over casserole. Chill for several hours. Bake at 350° for 55 minutes or until a knife comes out clean. Serves 12.
Mix all ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour or until golden brown.
Place peaches in bottom of oblong pan. In a bowl, combine flour and sugar; add milk and stir until you have a smooth batter. Pour over top of peaches and bake at 375° for 30 to 45 minutes until golden brown.
Cook spaghetti in saucepan in boiling unsalted water for 10 to 12 minutes. Drain well. Return to saucepan and stir in margarine. Stir in egg and Parmesan cheese. Spray 9-inch pie plate with nonstick coating. Press spaghetti mixture onto the bottom and up the sides of pie plate to form crust. Spread cottage cheese over crust. In skillet, cook beef or turkey, onion, pepper and garlic until onion is tender and beef is no longer pink. Drain off fat. Stir in tomato sauce and oregano. Spread meat mixture over cottage cheese. Sprinkle with Mozzarella. Bake, uncovered, 20 to 25 minutes at 350°. Makes 6 servings; 262 calories each.
Mix dry pudding with Cool Whip. Add pineapple, juice, nuts and marshmallows. Chill until set.
Crush cereal. Mix ingredients and drop by teaspoonfuls on ungreased cookie sheet. Bake at 350°.
Combine potatoes and water in a 2-quart microwave-safe dish; cover and microwave on High for 8 to 12 minutes, or until tender, stirring after 6 minutes. Drain. Stir in remaining ingredients; mix lightly. Chill.
Melt butterscotch morsels in pan over medium heat. When melted, add chow mein noodles and dry roasted peanuts. Make sure noodles and peanuts are covered with melted morsels. Drop by teaspoonfuls on wax paper and let cool.
Hydrate gelatin in 1/2 cup warm water. Add to mayonnaise and marshmallows while warm. Add whipped cream and fruit; freeze. Do not stir after putting in pan. Use a warmed spoon or spatula to cut. After cutting, eat immediately.
Fry onions in butter until golden. Combine water, onions, bouillon cubes and bay leaf. Simmer 1 hour. Pour into bowl with slice of Italian bread. Top with Swiss cheese. Broil 2 to 3 minutes.
Saute garlic in butter. Add next six ingredients. Boil 1 hour. Add noodles. Cook until soft.
Preheat oven to 350°. Cream shortening and sugar. Add eggs, 1 at a time (beat well). Sift dry. Add flour, then bananas and then flour. Add nuts last. Grease a 9 x 5 x 3-inch pan; bake for 40 to 45 minutes.
Combine flour, salt, soda, cinnamon and sugar. Make "well" in center of dry ingredients. Add eggs and oil, stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into 2 lightly greased 8-inch loaf pans.
Combine all ingredients in blender for 30 seconds. Serve immediately. If you have some left over in the blender, blend a few seconds before serving again.
Brown chops in canola oil. Place 1 heaping tablespoon rice on each browned chop. Add 1 slice tomato, onion and pepper to each chop. Salt and pepper to taste. Cover with water; simmer until water is absorbed and rice is done. Add a green salad and rolls, and you have a very good meal.
Mix and roll into 1-inch balls. Bake at 400° for 12 minutes.
Slice tomatoes about 1/4-inch thick. Season with salt and pepper. Coat both sides with cornmeal. Heat enough of the bacon drippings to coat the bottom of a saut pan or skillet. Pan-fry the tomatoes until lightly browned on each side.
Sift all the dry ingredients together. Mix the molasses and buttermilk together, then stir into the dry ingredients. Pour into a well-greased mold and cover tightly. Place on a rack over boiling water. Cover the steamer and cook 2 hours. Serve steaming hot slices with Boston Baked Beans. If there is any leftover, reheat it in a skillet with butter.
Dissolve cranberry sauce in 1 cup boiling water. Dissolve jello in 1 1/2 cups boiling water and add to cranberry mixture. Add nuts. Pour 1/2 of mixture in 9 x 9-inch glass pan to jell. When jelled, spread sour cream over the top. Pour the rest of the jello mixture over the top. Chill overnight.
Spray 9 x 13-inch pan with Pam. Layer cooked sausage, chilies, onions and picante sauce in dish. In a mixing bowl, combine baking mix, eggs, milk, salt and pepper. Gently pour over layered mixture in pan. Bake at 350° for 30 minutes or until brown.
Brown meat, onion, bell pepper and celery, Add sauce and seasoning. Simmer for 20 minutes. Serve on hamburger buns.
Bring water to boil in large pot; add bouillon. Stir until dissolved. Add soy sauce and boil again. Remove from heat; add eggs all at once, stirring rapidly in a circle with spoon. Stir in scallions. Serve immediately.
Mix all ingredients and spread on 2 packages Pepperidge Farm party rolls. Cover and heat for 10 minutes at 400°. Freezes well.
Slice squash in 1/2-inch pieces. Boil until tender. Drain. Add onion, eggs and seasoning. Mix until well blended. Pour into 1-quart buttered casserole. Bake at 350° for 35 to 40 minutes until browned. Preparation time: 1 hour.
Combine meat, potatoes, salt, pepper, celery salt, parsley, paprika and milk in a large mixing bowl. Let stand 10 minutes. Saute onions in melted butter; add to meat mixture. Spread meat mixture in skillet. Cover and cook over low heat for 30 minutes. Do not stir. Garnish with parsley, if desired. Serve with green salad or vegetables. Serves 4 to 6.
Preheat oven to 425°. In a 1-quart saucepan, melt butter on a simmer setting. Remove from heat. Gradually add flour, then milk, stirring as you add. Cook on a simmer setting, stirring frequently, until sauce thickens. Remove from heat. Add cheese and stir until melted. In a 1 1/2-quart casserole, evenly combine corn, eggs, cheese sauce and seasonings. Top with bread crumbs. Cook for 25 to 30 minutes.
Melt margarine with unsweetened chocolate. Remove from heat; add sugar and mix well. Add 1 egg at a time; beat well. Add sifted flour and baking powder. Add vanilla and nuts. Pour in well-greased pan, 9 x 13-inches. Bake at 350° for 25 to 30 minutes. Let cool and cut in squares.
Bake cake according to package directions in a 9 x 13 inch pan. Leave it in the pan and punch holes all over it with the handle of a wooden spoon. Mix the brown sugar, granulated sugar, salt and milk in a heavy boiler and bring to a boil. Reduce the heat just enough to keep it from boiling over. Stir occasionally. Cook almost to a soft ball stage and add the peanut butter. Continue cooking and rapidly stirring to break the peanut butter up. Cook to a soft ball stage. Add vanilla and stir. Pour over the cake and let set for a few minutes. Serve warm.
Halve hard-cooked eggs lengthwise. Remove yolks. Add all ingredients to yolks and mash together. Refill egg whites. Sprinkle tops lightly with paprika.
In a large skillet over medium-high heat, heat oil until hot. Add asparagus and red pepper; cook, stirring constantly, until nearly crisp-tender, about 3 minutes. Add chicken and reserved onion mixture. Cook, stirring constantly, until chicken is opaque, about 2 minutes. In a small bowl, combine until smooth 1/4 cup orange juice and cornstarch; stir into skillet along with remaining 1 cup orange juice, tarragon, salt and black pepper. Cook, stirring constantly, until mixture thickens and boils, 2 to 3 minutes. Boil, stirring constantly, 1 minute longer. Serve over hot cooked fettucine. This dish has only 5 grams fat and 195 milligrams sodium.
Cook 1 lb. of sausage in frying pan...drain. Add 1 lb. of Velveeta cheese and heat until melted. Scoop one tablespoon of mixture on slices of miniature rye bread. Broil until brown and bubbly.
Mix all together very well. Work in well the meat. Form balls and fry. Make gravy if you like.
Mix well, pour over cucumbers, stirring once in a while. Marinate 1 hour and serve.
Combine boiling water, Crisco, sugar and salt. Blend and cool; add eggs. Sprinkle yeast into the 1 cup warm water and stir until dissolved. Combine with egg mixture. Blend in flour. Cover and refrigerate in a large, greased bowl. Cover with wet cloth. Take out as needed and shape into rolls. Allow to rise at room temperature. Dough will keep for about a week. Bake at 350° for about 20 minutes.
Melt caramels, oleo and water. Beat eggs and sugar. Add vanilla and salt. Mix well. Add pecans. Pour into unbaked shell. Bake 45 to 50 minutes at 350°.
Grease and flour pan. Suggest shortening and butter be softened. Mix well. Beat 1 egg at a time. Add flavorings. Add flour and milk. Bake at 350° for 1 hour and 15 minutes.
Peel and boil potatoes until tender. Drain. Add all remaining ingredients, mix well. Place in large baking dish. Bake at 350° for 30 minutes or until fully heated. This tastes best after it has cooled some.
In medium bowl, with wooden spoon, beat eggs, sugar, flour, cocoa and salt until well blended. Mix in butter; add remaining ingredients. Mix well. Bake in 9 x 9 x 2-inch pan, set in a pan of boiling water. Bake 45 minutes or until it is set like custard and crust on top at 325°. Cool 20 minutes, then refrigerate.
Dissolve gelatin in boiling water. Stir in salt, lemon juice, cold water and pineapple juice. Chill until slightly thickened. Stir in remaining ingredients. Pour into molds or square pan. Chill until firm.
Place yeast and 1 tablespoon sugar in dish and cover with saucer. Let stand for 15 minutes until it bubbles. Grease the insides of 2 (1 pound) coffee cans. Add yeast mixture to dry ingredients. Add liquids and mix. Drop in greased coffee cans (half in each). Cover with plastic lids that come with the cans. When the lids pop off, you are ready to bake the bread in the cans without the lids. Bake at 350° for 45 to 50 minutes.
Saute onion and green pepper in butter until transparent. Add rice to skillet and cook for several minutes with onion and green pepper. Add chicken broth, garlic salt and pepper. Bring to boil on top of the range. Pour in ovenproof bowl and cover. Place in 325° oven for 20 minutes. Remove immediately. Serves 4.
Mix all ingredients. Simmer in crock-pot. Serve with your favorite chip. This is great for fall and winter gatherings.
Mix all together, except 1 package of dried beef and nuts. Shape into ball and cover with other package of beef or nuts. Refrigerate.
In a large cooker pot with burner, fill water about 3 to 4 inches deep. Add salt, pepper, and seasoning. Bring water to a boil. Put lid on pot. Add potatoes and boil for 20 minutes. Add corn, sausage, crabs, or shrimp. Bring to a second boil. Boil this for 10 to 15 minutes. Turn off. Let soak for as long as you like. The longer it soaks, the spicier it will be.
In heavy frying pan on low heat, melt margarine. Add sugar, coconut and dates. Cook about 5 minutes and then stir in nuts, Rice Krispies and flavoring. Gently roll into small balls. Be sure not to pack. Roll in confectioners sugar. You may also roll in crushed Rice Krispies, nuts or coconut.
Cream together sugars and butter. Beat in eggs and vanilla. Add oil and beat. Sift together dry ingredients. Mix into egg mixture. Chill overnight.
Cook carrots, onions and celery in water. Melt butter; add flour and blend. Set aside. Pour milk into pot over medium heat. Do not boil. Add flour mixture and dissolve. Remove carrots, celery and onions from liquid and reserve vegetables for another use. Use 1 quart of the vegetable broth to add to the milk. Add the chicken broth, salt and pepper and cook until the mixture coats a spoon. Add Velveeta cheese, cut in small pieces, then add the potatoes and let simmer for 20 to 30 minutes.
Mix flour and milk in saucepan over low heat; whisk until thick. Let cool completely. Refrigerate. Meanwhile, beat margarine and Crisco with electric mixer for 4 minutes. Add sugar and beat 4 minutes. Add flour paste; beat 4 minutes. The secret is the mixing.
Cream butter, brown sugar and granulated sugar until smooth. Add egg yolk (unbeaten) and beat mixture well together. Then add vanilla and 3 tablespoons boiling water, one at a time, beating well as each is added. Fold in beaten egg white and set aside to harden.
Prepare vegetables, following package directions, except use milk. Combine vegetables, noodles from mix, dry sauce from mix, turkey and butter. Add boiling water; mix well. Pour into 1 1/2-quart casserole. Cover, bake in moderate oven (375°) for 25 minutes. Uncover; stir well. Sprinkle with potato chips and almonds from the mix; bake 5 to 10 minutes more. Let stand 5 minutes before serving.
Put 1 1/2 c. flour in a bowl - make a "well". Add 2 whole eggs and yolks of 4 eggs. Stir with fork. Add enough flour to knead. Make it firm enough to roll. Divide into 4 pieces. Roll paper thin. Partially dry. Stack and cut into thin strips. Finish drying.
Combine ingredients and pour over chicken. Baste often. Bake, uncovered, for 1 1/2 hours at 350°.
Cook wild rice and in chicken broth until liquid disappears. Cool. Mix together turkey or chicken, red grapes, red pepper, green onions and cooled rice.
Heat oven to 425 degrees. Chill pie shell. Mix sugar, salt and flour. Add egg yolks which have been slightly beaten and buttermilk, butter, and flavorings. Blend well. Beat egg whites until they peak when batter is raised and then fold into custard mixture. Pour into unbaked pie shell. Sprinkle crushed pecans. Bake for 10 minutes. Then turn oven to 325 degrees for 30 minutes until pie is golden brown.
Cream the cheese until light. Add remaining ingredients and heat until combined. Place in refrigerator until ready to use with vegetables.
Preheat oven to 350°. Mix flour, oats, baking powder and cinnamon in large bowl. Break egg in another bowl; add sugar and whisk smooth; whisk in vanilla and melted butter. Stir in apple, raisins and cranberries. Pour over dry ingredients. Fold in just until dry ingredients are moistened. Spoon into lined or greased muffin cups. Bake 20 to 25 minutes or until brown and firm to touch. Turn onto rack and cool. Store in plastic bag or airtight container. Do not freeze. Yields 12 muffins.
Beat egg slightly. Sprinkle salt and then add flour to make a stiff dough. Put on floured board and knead more flour until all stays together and can be rolled. Roll very thin and cut into 1/4-inch strips for noodles. Let set for about 20 minutes. Add to broth. Cook 20 to 30 minutes until tender. Stir when adding noodles to broth so they don't stick together. One egg is enough for 2 servings.
In a large bowl combine corn and remaining ingredients and mix well. Pour into a 2-quart buttered casserole dish. Bake at 350° for 45 minutes.
Combine dry ingredients. Add rest of ingredients, one at a time, and mix well until smooth. Pour into 9 x 13-inch greased pan and bake at 350° for 45 minutes to 1 hour. Cool and cut.
Char peppers by placing in broiler pan (about 6 inches away from flame). Keep turning peppers as they become blackened. Continue turning for about 1/2 hour, until flesh is tender. Remove from oven and place in a brown paper bag until cool. Charred skin should then peel away easily.
Mix everything together. Bake at 350° for 1 hour or at 400° for 30 minutes. (Fits well in Pampered Chef deep dish baker.)
Boil water; add baking soda and set aside to cool. Mix oil and sugar. Add eggs; stir in water and soda. Add flours, salt and cereals. Stir gradually and add buttermilk. Add raisins, dates or nuts if desired. Put into greased tins, filling 2/3 full. Bake at 425° for 20 minutes. Keep remaining batter in refrigerator, tightly covered. This batter keeps up to six weeks.
Scald baking soda in 1 cup boiling water. Mix all ingredients together with enough water to make it soupy, but not real thin. Put in top of double boiler (cut a small piece of cloth and put it on top before putting on the lid). Cook all day on top of boiling water. Serve hot or cold with the following sauce: Cream 1 tablespoon flour and oleo; add vanilla and milk or water. Cook until thickened, stirring constantly. Serve over pudding.
Scramble eggs ahead. Let set. Cook rice ahead and let cool ahead while you fry your bacon until it is crisp. Drain most of the grease, let enough in so you can saute the green onions until tender. Gradually add the cooled rice. Mix all ingredients together and flavor with soy sauce to your own taste.
Mix cake mix (omit butter), eggs and oil. Add mandarin oranges with juice. Bake in three 9-inch pans. Bake at 350° for 15 to 20 minutes.
Coat chicken with flour. Put chicken in pan. Sprinkle garlic and 2 teaspoons butter over chicken. Bake at 350° for 40 minutes. Combine honey, soy sauce, ginger and rest of butter. Melt together in microwave for 1 minute on High. Pour this mixture over chicken and bake 15 minutes more.
Brown the ground chuck, drain. Stir i the next 5 ingredients and heat until it starts to bubble. Pour into a 2 qt. baking dish. Cut biscuits in half to form half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375 for 25-30 minutes, till biscuits are golden brown.
Place apples in baking pan. Sprinkle with cinnamon, salt and water. Mix flour, sugar and oleo to the crumbling stage. Sprinkle over top of apples. Bake 40 minutes at 350°. Serve warm.
Grease a 2-quart casserole with margarine. Alternate layers of potatoes, ham and onion slices. In a small bowl, blend the soup, milk, salt, pepper, tarragon and parsley. Pour over casserole. Cover and bake at 350° for 1 hour.
Spread a small amount of mayonnaise on one slice of bread. Add bacon, tomato and cheese. Put another piece on top to make sandwich.
Combine all ingredients in a large skillet and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until rice is cooked.
On bottom of pan, put grease. Dump cherries and pineapple. Sprinkle cake mix over fruit and pour melted oleo over the cake. Sprinkle pecans on top. Bake as directed on cake mix. Serve with Cool Whip. Enjoy, it's very good.
Brown ground beef and onions; drain. Drain salsa in colander (keep liquid). Add taco mix, refried beans, green chilies and liquid from salsa to beef and onion mixture. Simmer 10 minutes. Spoon 1/4 to 1/3 cup meat mixture in tortilla; sprinkle cheese on inside; fold up. Sprinkle more cheese on top. Microwave for 2 minutes. Top with salsa, lettuce, sour cream and tomatoes. Easy and delicious!!
In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until the rice is tender and most of the liquid is absorbed.
Mix ingredients well. Bake at 425° in a well-greased pan until done. For muffins, grease and flour muffin tins. Makes about 1 dozen.
Combine onion, bell pepper, celery and meat. Saute until all red disappears from meat. Add chili powder, tomatoes, beans, cabbage and water to first mixture and simmer for 1 to 1 1/2 hours.
Mix all ingredients together, eggs last. Sprinkle with bread crumbs. Bake until bubbly at 350°.
Preheat oven to 350°. Mix 1 cup butter with flour and powdered sugar just until crumbly. Pat into a 9 x 13-inch pan or 9 x 12-inch pan. Bake 20 minutes at 350°.
Butter bread on both sides. Cut into 1-inch squares and stir-fry with whatever butter is left until light brown. Mix all other ingredients in a 13 x 9-inch pan and place bread on top. Bake at 350° for 30 minutes.
Combine all ingredients and store in an airtight container. Place 2 to 3 tablespoons in coffee filter and make in coffee maker.
Mix together first five ingredients. Form into balls and put in 9 x 13-inch baking dish. Mix together tomato soup and brown sugar. Pour over meatballs using all of the sauce. Bake in a 13 x 9-inch pan sprayed with Pam in 350° oven for 1 hour.
Mix eggs, margarine, sugar, vinegar and vanilla in blender and then in bowl; stir in coconut, pecans and raisins and mix well. Pour into unbaked pie shells. Bake at 300° for 50 to 55 minutes, or until toothpick comes out clean. Frozen coconut is best if you can find it.
Preheat oven to 350°. Melt 1 stick margarine in a 9 x 13-inch baking pan. Combine sugar, flour, baking powder and milk. Pour mixture in melted margarine, not mixing. Add about 1 quart berries in the middle of mixture. Bake at 350° for 45 minutes. You can use any kind of fruit and you can also sweeten fruit.
In a large bowl, toss together spaghetti, egg, butter, Parmesan and parsley flakes; set aside. In a large skillet, heat oil. Add beef, red pepper and scallions. Cook, stirring, until vegetables are tender. Stir in remaining ingredients except Mozzarella and 1/2 cup tomato sauce. Simmer 5 to 6 minutes until sauce thickens. Remove from heat.
Mix all well and pour into two 9-inch pie plates. Bake at 325° until brown and firm.
Place egg and onion in blender and whiz so onion gets ground up. Slightly mash lentils; mix everything together. Bake in oiled 1 1/2-quart casserole 45 minutes at 350°. Serve with gravy or cranberry sauce.
Fry wonton wrappers in oil and drain well. Mix chicken pieces, lettuce pieces and onion slices in a large bowl. Put dressing over and mix. Right before serving, add fried wontons and mix.
Fry bacon until crisp and drain. Saute onion in bacon drippings. Combine all ingredients except bacon in a greased 1 1/2-quart casserole dish and mix well. Top with bacon. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Brown meat. Add onion, pepper and celery. Saute until tender. Stir in soups. Add water, salt and rice. Bake in a 357° oven until rice is cooked, about 25 minutes. Stir occasionally.
Wash cukes and cut into halves or quarters. Add 2 sprigs dill on top and bottom of jar. Add tap water to fill jar. Do not overfill, only to neck of jar. Turn jar upside down a few times to mix vinegar, salt and sugar. Refrigerate 24 hours before eating.
Thaw the peas in a bowl of hot tap water for a couple of seconds. Drain peas. Add shredded cheese and Ranch dressing, until covered, and stir.
Peel and dice tomatoes. Add onion, garlic, parsley, basil and olive oil to tomatoes and season to taste with vinegar and salt and pepper. Set aside. Boil the spaghetti and drain. Toss hot spaghetti with tomato mixture. Serve immediately topped with cheese. The tomato mixture may be prepared ahead but if it is refrigerated, bring it back to room temperature before mixing with the hot spaghetti. Serves 4 to 6.
Poach eggs. Butter and toast muffins. Prepare Hollandaise sauce. Place a slice of ham on muffins. Drizzle with Hollandaise sauce.
Blend cereal finely in blender. Mix cereal, sugar and melted butter. Mix well, then pack into a 12 x 9-inch pan. Bake at 350° to brown crust.
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
Mix well and refrigerate. Serve over cream cheese or accompany roast beef, corned beef or ham.
Sift sugar and cocoa together. Add milk, melted butter and vanilla. Shape into small balls and roll in nuts. Leave overnight to dry.
Preheat oven to 350°. Melt butter, then add the rest of the ingredients. Mix together just until blended. Pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Spread pie filling in 9 inch square baking dish. Mix cake mix, sugar, oats, cinnamon and nuts and coconut if desired. Sprinkle over pie filling and pour melted butter over top. Bake 1 hour at 350°. Serve warm with ice cream or whipped topping.
Place chicken breasts in shallow pan; brush with melted butter. Sprinkle with salt. Bake at 375° for 30 minutes.
Let cream cheese stand at room temperature until softened. Mix cream cheese and chicken, onions, Worcestershire sauce in bowl. Shape into a ball and top with green peppers.
Cook squash in salted water; drain and mash. Melt butter and add to stuffing. Mix well. Save half for squash mixture. With other half, line bottom of shallow casserole dish (reserve small amount for topping). Add remainder of ingredients to squash. Mix well. Fill dish with squash mixture; top with stuffing mixture and bake at 350° for 35 minutes.
Place pork chops in bottom of size of Pyrex dish needed for amount of chops. Top with slice of onion and green pepper strips on each pork chop. Add stewed tomatoes, including celery, no juice. Can bake uncovered at 350° for 1 hour.