HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple well. Divide meat into 4 thin patties. Place a ring between two patties, sealing edges. Place burgers on rack 6 inches from broiler. Broil 5 minutes on each side. Pour Spicy Sauce over burgers; serve at once. Serves 2.
*Place clams in the freezer for 12 minutes. This will allow easier opening. Open with appropriate clam knife. Clam knife will split clam into 2 even portions per clam. Place each 1/2 clam on a cookie sheet to wait for the sauteed mixture.
Mix flour, quick oats, brown sugar and oleo until crumbly. Press into an ungreased 9 x 13-inch pan. Bake for 15 minutes at 350°. Mix the remaining ingredients together and pour over crust. Bake at 350° for 30 minutes.
Combine eggs and sugar together. Add the remaining ingredients. Pour into 3 cake pans. Preheat oven to 350°. Bake for 25 to 30 minutes.
Brown pork and drain excess fat. Add water chestnuts, garlic, ginger root and oyster sauce. Cook on low heat 20 minutes. Prepare egg noodles according to package directions. While egg noodles are cooking, add onions and bean sprouts to pork and let cook over low heat for 10 minutes, covered. Add egg noodles and soy sauce to pork mixture and toss. Serves 8.
Mix in order. Bake at 350° for 12 minutes. Make into balls or drop by teaspoonfuls.
In order given, add each ingredient, mixing after each. Place in muffin tins. Sprinkle mixture of ground cinnamon and sugar on top of each. Bake at 425° for 15 to 20 minutes. Makes 12.
Preheat oven to 375°. In medium to large casserole dish, mix green beans, mushroom soup, milk, pepper, mushrooms and 1/2 of the dried French onions. Mix well. Use the rest of the dried onions to sprinkle on top. Bake for 30 minutes. Let stand 5 to 10 minutes before serving.
Cook hamburger until done, drain. Put in large pan or crock-pot. Add diced tomatoes and chilies, the special sauce with tomato bits, onions, celery and green peppers. Add American cheese. Stir often until cheese is melted. Dip with tortilla, nacho or Dorito chips.
Cream butter and sugar. Add egg, vanilla and oil. Mix dry ingredients and add to creamed mixture. Stir in crispy rice, oatmeal and chocolate chips. Roll into balls and flatten or just drop onto ungreased cookie sheet. Bake for 15 minutes at 325°.
Mix first 6 ingredients; form into 18 meat balls. Brown in oil and drain.
Mix the first 3 ingredients with a mixer, then stir in all the rest with a spoon. Put into pie crust and keep in refrigerator overnight or at least 2 hours. Makes 2 pies.
Peel and cut turnips into small dice. Place in saucepan with remaining ingredients. Cover and cook over low flame until very tender. Remove from heat and mash until smooth. Makes 4 servings.
Mix sugar, flour, eggs, Pet milk, water and margarine in heavy saucepan. Cook on low heat, stirring constantly, until thick. Remove from heat. Add pumpkin, vanilla and spices. Pour into 2 baked pie shells. Chill for 2 hours. Serve with Cool Whip.
Mix sugar, syrup and 1 pint of cream; heat to 230°. Add 1 pint of cream; heat again to 230°. Add 1 pint of cream again and heat to 240°. Remove from heat. Add paraffin wax and vanilla. Stir until wax is melted. Pour in a jelly roll pan or cookie sheet. Cool. Cut and wrap in wax paper.
Using an electric skillet, heat oil slightly. Add chicken and cook for 3 minutes. Mix Miracle Whip with orange juice and brown sugar, then add to chicken and stir. Add green pepper.
Wash lettuce and tear into large pieces. In salad bowl, combine lemon juice, oil, mustard and pepper. Add egg yolk* and mix well. Add lettuce, croutons and Parmesan cheese and toss lightly. Sprinkle each serving with additional cheese.
Mix and pour into 6 greased muffin tins. Bake at 375° until brown.
Mix onions and celery in pan; cover with water. Cook until tender. Add potatoes and cook until tender. Add salt and pepper to taste. Add margarine and milk to taste.
Using large skillet, saute onions in margarine. Place flour, salt, pepper and paprika in paper bag. Add chicken and coat thoroughly. Lay floured chicken in skillet on top of onions and brown slightly.
Mix dry ingredients, then add wet. Add nuts and cherries last. Garnish top of cake with additional cherries and pecan halves if desired. Bake at 350° for one hour or until done (test with a toothpick).
Layer in the following order two times: potatoes, onion, cottage cheese, mayonnaise, salt, pepper and Accent. Refrigerate for 3 days before eating.
Remove mushroom stems and dry caps. Mix all ingredients, except onion rings. Stuff caps, mounding slightly. Sprinkle with chopped onion. Heat slightly.
Mix first 3 ingredients together. Dip pecans in mixture and lay on cookie sheet, not touching each other. Heat in oven at 250° for 30 minutes or until brown.
Mix 1/2 cup liquid from asparagus into cream of mushroom soup. Arrange half of asparagus, cheese, eggs and crumbs in alternate layers in buttered casserole; sprinkle with seasonings. Repeat layers. Pour the mushroom soup mixture over this and garnish with almonds. Bake at 350° for 25 minutes. Yields 6 servings.
In skillet, brown beef, onion, garlic and oregano. Add tomato sauce and water. Cook over low heat 30 minutes. Arrange alternate layers of cooked noodles, grated cheeses and meat sauce in a 9 x 13-inch pan. Top with Mozzarella slices. Bake at 350° for 35 minutes. Let set 15 minutes before cutting. Serve with garlic bread and salad.
In a bowl, beat the egg. Stir in onions, bread crumbs and mustard. Add beef. Mix well. Shape into patties. In an ungreased skillet, cook patties. Drain. In a small bowl, combine gravy, water and horseradish. Add mushrooms. Pour over patties. Cook, uncovered, 5 minutes or until mushrooms are tender.
In a skillet, heat dressing over medium heat. Add zucchini and add onion. Cook 5 minutes, until vegetables are tender. Stir in tomatoes with juice and basil. Simmer over low heat for 20 minutes.
Blend well, eggs, oil and sugar. Add zucchini and vanilla, then dry ingredients and nuts. Pour into 2 greased bread pans. Bake at 325° for 1 hour.
Boil sugar, cornstarch and 7-Up until thick. Add red food coloring. Slice strawberries in a baked pie crust. Pour mixture over berries and cool. Cover with whipped topping.
Combine all ingredients in a heavy pan or top of double boiler. Over low heat, stir and blend until all ingredients are melted, about 15 minutes. Let cool 15 minutes. Pour into jar; cover and refrigerate. Will be stiff when cold. Warm before using. Great over ice cream.
Gently rinse raspberries and divide evenly among 4 (6 ounce) custard cups. Set aside.
Combine pie filling, milk, Cool Whip and lemon juice. Fold in oranges, pineapple, marshmallows, coconut and nuts. Cover and refrigerate overnight.
Bake 1 hour at 350°. Cut biscuits into 1/4; arrange on top. Bake 20 minutes more.
Shake well in a large screw-top jar or salad dressing jar. Refrigerate and remove garlic clove before serving. Delicious on any green salad, especially a spinach, fresh mushrooms and thinly sliced Vidalia onion salad with crunchy bacon bits sprinkled on top.
Beat together eggs and sugar. Add flour, baking powder, salt and vanilla. Mix together with eggs and sugar. Add butter and mix. Stir in chocolate chips and nuts. Spread in 9 x 13-inch pan which has been greased and floured. Bake 30 to 35 minutes at 350°. Cool; cut into bars.
Saute onion and garlic in olive oil very slowly until soft. Add tomato sauce, basil, salt and pepper. Cook slowly until noodles are cooked, Ricotta filling is ready and vegetables are cooked. When all 4 groups are ready, put in layers, starting with just enough sauce to wet the bottom of a 9 x 13-inch baking dish. Add layer of noodles, cheese, kale, carrots and layer of noodles. Pour remaining sauce on top. Sprinkle with grated Parmesan cheese. Bake, covered, at 350° for 45 minutes.
Thaw spinach and drain on paper towels until all water is out. Mix all ingredients together and leave in refrigerator one hour or until vegetables are soft.
Crumble half bag of corn chips and spread on bottom of pan. Mix chicken, Ro-Tel and soups together. Spread mixture over corn chips. Add rest of corn chips and sprinkle top with Cheddar cheese. Bake for 15 to 20 minutes at 350°.
Put all ingredients into blender container. Cover and process at "mix" until blended. Makes 2 1/2 cups.
Brown sausage and drain. Mix eggs, milk, mustard and salt together. Stir in bread, sausage and cheese. Pour into ungreased 13 x 9 x 2-inch pan. Bake, uncovered, at 350° for 1 hour.
Beat milk and lemon juice together. Add Cool Whip and rest of ingredients together; stir mixture good. Pour into graham cracker crust and chill. These pies freeze good.
Chop all the vegetables to an even size, around 1/2 inch dice. Place the ingredients in a tray and leave in the refrigerator over night. Blend in a food processor, but make sure it is still chunky. Line a plate with clingfilm. Lightly coat the basil leaves with olive oil and lay flat on the clingfilmed plate. Microwave at full power for 20 seconds. Allow to rest and repeat. If the leaves are large it may be necessary to repeat the process. Spoon soup into bowls and garnish with the basil leaf. Serve chilled.
In a medium saucepan, melt the butter; stir in the flour, coconut and brown sugar. Press mixture into bottom of an 8 x 8 x 2-inch baking pan. Bake in a 325° oven for 20 minutes. Cool. Stir ice cream to soften. In a large mixer bowl, beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls; beat smooth, stir in pineapple. Spoon into prepared crust. Freeze 8 hours or overnight.
Combine first 4 ingredients in shallow dish; set aside. Dip tomato slices in water; dredge in cornmeal mixture. Place on baking sheet coated with cooking spray; spray each slice of tomato. Bake in a 400° oven for 15 minutes; sprinkle with cheese. Bake 5 minutes more or until golden. Serve immediately. Yields 8 servings.
Combine potatoes, onion, broth and water in saucepan. Simmer, covered, 35 minutes. Pour into blender. Cover; blend until smooth. Return to saucepan and heat to boiling. Stir in milk. Reduce heat and simmer, covered, 4 to 5 minutes. Sprinkle with salt and pepper; garnish with chives, if desired. Makes 8 servings.
Mix all ingredients. Beat vigorously 30 seconds. Fill muffin cups 2/3 full. Bake at 400 degrees for 10 minutes.
Dissolve jello in boiling water. Add softened orange sherbet. Refrigerate until almost set. Add drained crushed pineapple, drained mandarin oranges and Cool Whip. Refrigerate until served.
Put chicken pieces in a shallow baking dish. Mix dressing, soup mix and preserves with water. Pour over chicken and bake in a 350° oven for 1 1/4 hours or until chicken is tender. Serves 4 to 6.
Bake potatoes until tender. Cut in half lengthwise; carefully scoop out pulp, leaving a thin shell. (Refrigerate pulp for another use.) Brush inside and outside of potato skin with butter. Place cut side up on a baking dish. Bake, uncovered, for 20 minutes at 375°.
Mix coconut milk and Pet milk. Pour over cake. Top with whipped topping. Spread coconut on top.
In a heavy skillet, brown pork chops on both sides; sprinkle with salt and pepper to taste. Peel sweet potatoes; slice thin. Add margarine and melt. Add sweet potatoes, turning once. Cook until nearly done. Peel and slice apples in eighths. Set pork chops aside. Add apples, brown sugar and salt over apples and potatoes. Cover skillet and cook on low until tender.
Mix together cornmeal, salt, flour and baking powder. Add water until you can stir but not soupy.
Combine oil, mustard, salt and sugar in the container of a blender. Blend on high for a few seconds. Add onion, vinegar, egg, garlic, Parmesan, oregano and celery salt and blend again. Stir in Bleu cheese. Pour into a jar with a cover and refrigerate. Keeps about 2 weeks.
Boil the beet juice, water and sugar with cloves for 5 minutes. Pour over dry jello through a sieve to drain off cloves. Mix until crystals melt. Cool about 20 minutes in refrigerator. Add vinegar and beets. Chill until set. Cut into squares and serve with a mix of Miracle Whip, horseradish sauce and Cool Whip to taste. Serve on lettuce leaves. Serves 8. Can do ahead. Has to set.
Cook noodles; drain. Saute green pepper in butter or margarine. Add gravy. Add ham. Put into a 1-quart casserole. Top with cheese and bread crumbs. Bake for 20 minutes at 375°. Serves 4.
Saute onion and bay leaf in butter until onion is tender and golden. Remove bay leaf and discard. Add flour to onion and butter; cook and stir for 3 minutes. Remove from heat; add chicken broth, stirring constantly. Return to heat and bring just to boil. Let simmer gently and add pureed cauliflower. Add cream to hot soup. If too thick, you may add milk. Add salt and pepper to taste.
Pour vinegar into milk. Cream the butter and sugar. Beat egg and lemon peel. Alternate milk-vinegar and sifted flour, baking powder, soda and salt. Drop on cookie sheet by 1 teaspoon of dough. Bake at 250° for 12 to 14 minutes.
Beat the egg, and add enough water to make a medium batter, after adding all the other ingredients. Dip any of your favorite vegetables in the batter and fry in oil.
Place all ingredients into a large jar. Shake well. Chill and serve over salads.
Cream together shortening and sugar; add eggs and beat well. Mix baking soda, baking powder and cream of tartar into flour. Add alternately with milk and vanilla. Bake at 425° about 8 to 10 minutes.
Separate eggs and beat egg yolks with 1 cup sugar. Add the cocoa, baking powder and flour. Beat egg whites until stiff and add vanilla and salt. Fold the cocoa mixture into the beaten egg whites and pour into a well-greased 11 x 16-inch cookie sheet. Bake in 350° oven for 25 minutes.
Mix pecans and coconut and put in bottom of 9 x 13-inch pan. Mix cake mix according to directions on box. Pour batter over pecans and coconut. Heat butter and cream cheese until soft. Beat in powdered sugar until smooth. Pour over cake mix. Smooth over top with a spoon. Bake at 350° for 40 minutes or until done.
Mash berries. Soak gelatin in cold water. Dissolve over hot water. Add berries and juice that have been sweetened with about 1 cup of sugar. Combine the creams; whip. Add berries and test sweetness. Turn into freezer tray; beat when partially frozen. Return to tray; freeze. Serves 8.
Mix all ingredients well except potatoes and cheese and put meat mixture into medium size loaf tin. Preheat oven to 350°. Cook 45 minutes or to your likeness. Remove from oven and cover with mashed potatoes and then sprinkle with grated Cheddar cheese. Return to oven to reheat and melt the cheese. Makes 2 to 4 servings.
Cook first 3 ingredients over medium heat to full boil (exactly 3 minutes). Remove. Stir in oats, cocoa and vanilla. Beat until it begins to thicken. Drop by teaspoonful on wax paper. Let cool.
Mix all ingredients together and pour into a greased 11 x 14-inch casserole dish. Cook in oven at 350° for 35 to 45 minutes.
Crush cookies in a blender or food processor; set aside. Cream together butter, cream cheese and powdered sugar. Mix together milk, pudding and whipped topping. Blend together creamed mixture and pudding mixture. Place lid from whipped topping tub in the bottom of an 8-inch plastic flowerpot to prevent leaks. Place a layer of crushed cookies in the flowerpot and top with a layer of pudding mixture. Repeat layers and top with a final layer of cookies. Refrigerate overnight. Decorate with silk flowers, plastic plant or real flowers and serve with a new enameled trowel.
Add first 8 ingredients as listed; beat for 8 minutes, then add carrots, nuts and raisins. Mix and bake in a tube pan at 350° for 1 hour and 10 minutes or until done. When cake is placed in oven, put shallow pan of water on rack under cake.
Butter a Bundt pan. Put cherries in bottom of pan. Place the rolls in a circle on top of the cherries. Mix dry ingredients together. Pour melted butter over rolls, then sprinkle on dry ingredients. Cover with greased foil. Set on counter to rise. Bake the next morning for approximately 15 minutes in a preheated 350° oven. Cool in pan for 10 minutes. Turn out on plate to serve. Be sure to remove foil to bake rolls. These smell and taste divine!
In a large saucepan cover apricots with water. Boil for 15 to 20 minutes. Drain water; then add pineapple, sugar, orange juice and salt. Stir until sugar dissolves and mixture boils. Cook, uncovered, until mixture thickens (stir often to prevent scorching) about 30 to 40 minutes, depending on size of open pan. Add almonds and place in jars to cool. Store in refrigerator. Recipe makes 3 1/2 to 4 pints.
Brown hamburger in skillet; drain. Put hamburger and remaining ingredients in crock-pot. Cook on low about 3 hours.
In a large bowl combine first five ingredients and set aside. In a small bowl combine dry pudding mix, milk and orange juice. Beat with rotary beater 1 to 2 minutes to blend well. Beat in sour cream. Fold into fruit mixture. Cover and refrigerate several hours. Serve on lettuce cups. Serves 10.
Grate sweet potatoes (have 3 cups). Beat eggs. Add vanilla, salt, spices and sugar. Add sweet potatoes and beat thoroughly. Add milk. Melt butter and pour into greased casserole. Bake 1 1/2 hours at 325° or until golden brown. Grated orange rind or raisins may be added before baking.
Combine all ingredients except 1 c. pecans. Shape into 2 balls. Roll in remaining pecans. Chill thoroughly.
Slice meat diagonally across the grain with a very sharp knife into 1/4-inch thick strips 4-inches long (set aside). Combine remaining ingredients into mixing bowl. Mix well. Pour the marinade mix over the beef strips in a shallow glass dish. Marinate for 30 minutes, turning the meat several times. Arrange beef on cake racks placed on cookie sheets lined with aluminum foil. Bake in oven at 180° for 12 hours. Remove the jerky from the racks. Cool to room temperature before storing in airtight jars.
Cook chicken in boiling water until done; I add celery, onion and carrot for seasoning. Debone chicken and cut into small pieces or grind in food processor until coarse. Let broth stand until congealed in refrigerator. Scoop off fat.
Mix all ingredients in blender except carrots, onion and green pepper. Pour liquid over vegetables and refrigerate. Stir before serving.
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Fill pastry shell and bake at 450° for 10 minutes. Reduce temperature to 325° and bake 35 minutes longer or until a knife inserted in center comes out clean.
Dice all ingredients, add sugar, salt, pepper and mayonnaise; mix well. Chill; serve cold.
Mix flour, shortening and salt with yeast mixture and water to make dough workable. Take tablespoon of dough and make a round flat surface. On half of round put 1 teaspoon ground beef, 1 teaspoon cheese and 1 teaspoon Ragu; fold over and seal. Drop in hot grease until brown.
Melt butter and olive oil in skillet. Add all seasonings and cook until clear. Put in white and claw crab meat. Salt to taste and add 1/2 teaspoon cayenne pepper. Put in bread crumbs. If dry, you can add more butter or olive oil. When cool, add beaten eggs.
Add all ingredients, except bread crumbs, together. Place in large baking dish; cover with bread crumbs. Bake at 350° for 30 minutes.
Cook broccoli; drain. Cook rice; drain. Mix broccoli and rice. Add Cheez Whiz. Add mushroom soup. Bake at 350° for 30 minutes.
Put cake mix, butter and egg in bowl and cut with knife until crumbly. Press into 9 x 13-inch pan. Beat the cream cheese, eggs and powdered sugar together and pour over crust. Bake at 350° for 40 minutes or until golden brown on top.
Mix light brown sugar, margarine and Karo syrup. Put in boiler and bring to a boil. Slow boil for 5 minutes. Do not stir. Take off heat. Add vanilla and soda.
Mix ingredients; knead until blended. Shape into 1-inch balls. Bake 2 inches apart on cookie sheet for 20 minutes at 350°. Cool slightly, then roll in powdered sugar.
Cook sugar, milk, margarine and syrup until it forms a soft ball in cold water. Remove from heat and add peanut butter and vanilla. Beat until creamy. Pour on buttered pan. Let set until firm before cutting into squares.
Place shortening, sugar, vanilla and eggs in a mixing bowl; beat. Sift flour with soda, salt and cinnamon. Add to first mixture. Fold in oats.
Heat oven to 350°. Combine ground beef, cornflake crumbs, parsley, eggs, soy sauce, pepper, garlic powder, catsup and minced onion; blend well. Form into small balls about the size of walnuts. Arrange in a 15 1/2 x 10 1/2 x 1-inch pan. In saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat. Stir occasionally until mixture is smooth and cranberry sauce is melted. Pour over meatballs. Bake uncovered for 30 minutes.
Combine and cut with pastry blender flour, brown sugar and margarine. Then add the oatmeal. Mix together and put over sliced apples which have been sprinkled with cinnamon. I also sprinkle water over this, usually about 1/2 to 2/3 cup depending on whether or not you like a chewy topping (without the water, it will be a more crumbly topping). Bake at 350° to 400° for about 30 to 45 minutes. You can check doneness by inserting a fork into apple slices.
Mix cream cheese, sugar and Cool Whip until creamy. Layer in bowl chunks of cake, cream cheese mixture, fruit and glaze. Repeat; will make 2 layers. Let sit overnight. Other fresh fruits may be used such as peaches and pineapple with peach glaze.
Mix all together, except croutons or stuffing. Pour into casserole dish that has been sprayed with Pam. Bake in oven, uncovered, until it bubbles, about 30 minutes. Put stuffing on top at beginning of cooking. Bake at 350°. Serve hot. This recipe may be cut in half.
Wash and remove stems from mushrooms. Grate the stems in a food processor. Save the caps. Melt butter in a skillet. Add onion, pepperoni, garlic and stems. Cook until tender. Add cracker crumbs, cheese and seasonings. Spoon into mushroom caps. Fill a glass baking dish with caps. Add 1/4-inch water on the bottom of the pan. Bake 25 minutes at 325°.
Using a 1 1/2-quart saucepan, place brown sugar and butter in pan and bring to a boil, stirring frequently. Remove from heat; add vanilla. As the mixture cools, add one egg at a time and stir well. Sift the flour and measure 1 cup. To the flour, add salt and baking powder. Stir into mixture and mix well. Add pecans and stir. Using a 9 x 13-inch pan, spray with Pam or Baker's Joy. Pour mixture in pan and bake at 325° for 25 minutes. After cool, cut into squares.
Mix ingredients and form into a loaf. Place in center of 10 x 13-inch pan. Slice the following 1/4-inch thick: 3 potatoes, 3 carrots and onions. Place around meat. Mix and sprinkle over meat: 2 teaspoons parsley, 1 teaspoon salt and pepper. Cover tightly with foil. Bake at 375° for 1 1/2 hours. Uncover and bake 10 minutes more.
Sift first 5 ingredients together. Add remaining ingredients. Mix well. Bake at 350° for 30 to 35 minutes.
Heat oil. Add chopped onion and rice to oil. Stir until the rice is light brown. Add remaining ingredients. Bring to a boil, stirring occasionally. Turn down heat; cover and simmer for 15 minutes. Turn off heat and let sit 5 minutes. Serves 6.
Mix yogurt, salad dressing mix and onions in small bowl. Refrigerate until ready to serve. Just before serving, stir in milk until well blended. Makes about 2 cups. Has 25 calories per serving.
Brown meat and drain. Spread meat in bottom of 13 x 9 x 2-inch pan. Pour pizza sauce over meat. Add your favorite toppings. Sprinkle 2 cups Mozzarella cheese over the last topping. Mix the biscuit mix, milk and eggs. Pour over the top and bake at 400° for 30 to 35 minutes.
Mix in order given and freeze for 24 hours. May use bowl or 9-inch square container.
Cook together in a sauce pan over low heat the half and half, whipping cream, beaten eggs, sugar and vanilla. Stir constantly until the mixture reaches a temperature of 160 degrees. At this temperature the mixture will lightly coat a metal spoon. Remove from heat and add the milk to make 1 gallon. Chill the custard base completely before freezing in the ice-cream maker.
Chop pepper, onions, celery, olives and pimentos. Combine with mayonnaise and mix with pasta and chill.