HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Oil a 9 x 9 x 2-inch square baking pan. Set aside. Combine the cornmeal, flour, baking powder and salt in a small mixing bowl. Set aside. Blend the sour cream, eggs and Crisco oil in medium bowl. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan. Bake at 400° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 15 minutes. Cut in squares and serve warm.
In a skillet cook sausage until browned; drain off excess fat. Separate crescent rolls into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and sides to form a crust, seal perforations. Spoon sausage over crust. Sprinkle with hash browns and onion. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Bake at 375° for 25 to 30 minutes.
Brown beef. Drain. Combine next 7 ingredients. Heat a large iron skillet and pour half the batter into it. Layer beef, cheese, onion and peppers over batter. Pour the remaining batter on top. Bake at 350° for 50 minutes.
Mix milk and sour cream together. Add to drained hominy. Add drained chilies and olives. Layer hominy and cheese in a buttered dish. Bake about 45 minutes at 350°.
Cream shortening and sugar; add eggs and mix. Add soda, vanilla, salt, sugar and baking powder. Mix well. Next, add flour, mashed bananas and nuts. Mix. Pour into greased loaf pan. Bake at 350° approximately 50 minutes.
In saucepan, combine butterscotch pieces, milk and marshmallows. Stir over medium heat; beat in peanut butter, vanilla and a dash of salt. Stir in nuts. Pour into buttered 9 x 9 x 2-inch pan. Chill. Store in refrigerator.
Dissolve cherry jello with 1 cup boiling water. Divide color into two bowls. Add sour cream in 1 bowl. Place sour cream mixture in jello mold. Place in freezer for 20 minutes. Once it has set, add 3 tablespoons cold water to 2nd half of mixture. Pour over 1st layer and let it set for 20 minutes in freezer.
Mix dry ingredients together. Add oil or melted shortening and milk. Stir just until all dry ingredients are wet. Pour in a 9 x 9-inch square pan which has been greased, sprinkled with cornmeal and heated. Cook 20 minutes at 425° or until lightly browned. Turn out on platter and cut in squares. (Top is crusty with cornmeal.)
Combine the meat, 1 cup cheese, bread crumbs, egg, onion, Worcestershire, salt and pepper; mix well and shape into a ball. Place in shallow 9-inch round pan. Bake at 350° for 1 hour; pour off the drippings. Pour tomato sauce over meat. Sprinkle with 1/2 cup cheese; bake an additional 15 minutes.
Sprinkle steak with meat tenderizer; slice into 1/2 inch slices. Saute meat in 3 tablespoons melted butter and oil in skillet for about 30 seconds on each side. Place browned meat in an 11 x 7 x 1 1/2-inch baking dish. Combine soy sauce, 2 tablespoons butter, lemon juice, sugar, ginger and garlic in small saucepan. Simmer uncovered for 5 minutes. Pour over meat slices. Let stand 20 minutes. Bake in moderate oven (350°) for 7 to 15 minutes, according to taste. Serves 6.
Mix all together like regular dough. Keep the part not used in the refrigerator. Bake as you would rolls or biscuits.
Blend ingredients together. Divide mixture into 2 balls, then work each ball into long roll, about 1-inch thick. Wrap in wax paper and chill. Slice very thin. Put pecan half on top of each slice. Place on ungreased baking sheet and bake at 350° for 10 to 15 minutes. Makes about 100 rounds.
Preheat oven to 325°. Flour roast on all sides and brown in hot oil. Salt and pepper both sides. Place in large skillet or roasting pan. (I use a No. 12 skillet.) Cut up potatoes and carrots to bite size and place around the roast. Pour water over meat and vegetables. Pour 1 package Lipton soup mix over entire preparation. Cover and place in preheated oven for 2 1/2 to 3 hours. Add hot water if needed for additional gravy.
Combine all ingredients except potato chips. Top with potato chips. Bake 10 to 15 minutes at 350°.
Combine all ingredients and place in a greased casserole dish. Bake at 350° for 30 to 40 minutes. Can add more or less cornbread as desired.
Dissolve yeast in water. Sift flour and sugar together. Cut in shortening. Stir in yeast mixture and buttermilk. Roll out on floured board and cut into biscuits. Brush with melted butter or cooking oil, if desired. Dough will keep in refrigerator for few days. Serves 4 dozen biscuits.
Beat eggs until lemon color. Add sugar, a little at a time, then remainder of ingredients. Pour in freezer and freeze. Makes one gallon.
Blend soup, milk, salt and pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and sauce. Sprinkle with paprika. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes more.
Grease glass pie plate. Mix first 6 ingredients. Fold in fruit. Pour into pie plate and bake at 325° for 1 hour.
In saucepan, mix milk, cheese and flour. Let heat over medium heat. Steam potato slices; set aside. When mixture thickens, add Polish sausage slices, onions and potatoes; mix well. Pour into casserole dish; let cook at 350° for 30 minutes. Serve.
Mix all together and let set in refrigerator overnight. Stir just before serving. Also good with cooked pasta added in.
Layer lettuce, macaroni, cucumbers, tomato, tuna, peas and cheese in 3-quart serving bowl. Spread dressing over salad, sealing to edge of bowl. Cover and refrigerate several hours or overnight. Toss and serve. Makes 8 servings.
In large bowl combine 1 beaten egg and milk. Stir in soft bread crumbs, onion, 1-1/2 teaspoon salt, and 1/8 teaspoon pepper. Add ground beef and mix well. Pat meat mixture into an 8 x 8 x 2 inch baking dish. Bake in 350° oven for 25 minutes. Drain off excess fat. Arrange tomato slices on top of partially baked meat loaf. Sprinkle with a little salt and pepper. Cover with American cheese slices. Beat the egg whites until soft peaks form; set aside. In small bowl combine sour cream, flour, 1/2 teaspoon salt and dash of pepper. Add egg yolks and beat until smooth. Fold beaten egg whites into yolk mixture. Pour egg mixture over cheese covered meat. Return to oven and bake about 30 minutes or until golden brown. Let stand 5 minutes before cutting. Serves 8-9.
Beat egg whites to stiff peaks. Cream butter and sugar. Add egg yolk to creamed mixture; beat well. Sift soda and flour together. Alternate flour and sour cream, adding flour first and last. Add vanilla, almond extract and salt. Fold in egg whites. Pour into a greased tube pan. Bake at 325° for 1 hour and 30 minutes. Leave in pan for 10 minutes before removing.
Combine dry ingredients; add egg and milk. Beat until smooth. Heat 1 inch of oil to 375°. Cover bottom opening of funnel. Hold funnel over center of pan. Begin in center and move outward. Fry 2 minutes or until brown, turning once. Drain on paper towel or plate and sprinkle with powdered sugar.
Cook macaroni in boiling water until tender; drain. In saucepan, melt butter. Blend in flour, salt and pepper; add milk. Cook and stir until thick and bubbly. Add 3/4 of the cheese and mix well. Mix cheese sauce with macaroni; turn into 1 1/2-quart casserole. Top with remaining cheese. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Bake pie shell until set, not brown, and let cool. Fill pie shell with tomato slices, salt, pepper, herbs and bacon. Mix mayonnaise and grated cheese and spread over tomatoes. Bake 30 minutes at 350° or until cheese is lightly browned. Yield: 8 servings.
Melt margarine. Add to rest of ingredients. Do not use electric mixer, use hand to beat. Cook at 400° for 10 minutes. Turn oven to 325°, bake for 25 to 30 minutes. Do not overbake. Makes one pie.
Saute chopped onion in margarine. Stem out mushrooms. Chop stems. Add to onion. Mix together until light brown.
To prepare fruit, select large, firm, tart strawberries. Wash and drain. Remove caps.
*You can use the same recipe with any 2 cups of your favorite candy bar or mini peppermint patties.
Cream margarine and sugars together. Mix in eggs. Dissolve baking soda in hot water. Add to sugar mixture. Mix in baking powder, salt, flour and chips. Bake at 350° for 10 to 12 minutes.
Combine all ingredients and mix well. Turn into loaf pan, 8 1/2 x 4 1/2-inch coated with cooking spray. Bake uncovered at 350° for 30 minutes. Spread 2 tablespoons of ketchup on top of meat loaf. Sprinkle with 1 tablespoon Parmesan cheese (optional) and bake for another 10 to 12 minutes. Serves 6.
Mix thoroughly the first 7 ingredients. Put in greased loaf pan; cover with bacon, if you desire. Pour tomato sauce over all. Bake 1 hour. Serves 6.
Place chips on a baking sheet. Spread salsa on top of chips and sprinkle cheese on top of salsa. Bake for 5 to 8 minutes at 400°.
Boil for 1 minute the sugar, milk and butter. Add oatmeal, peanut butter, cocoa and vanilla. Drop on wax paper. Let harden.
Soak the bread in warm water. Remove hard crusts and squeeze out water. Bread should look like pulp. Thoroughly combine with all other ingredients. Form into balls 1 1/2-inch in diameter.* Roll in flour and flatten slightly on either side. Fry in shallow frypan, turning once or twice.
Beat eggs well. Add sugar and beat again. Add flour with salt. Add oleo (use part to grease 13 x 9-inch pan well). Melt in pan in oven. Last of all, blend in milk that has been slowly heated. Bake at 425° for 25 to 30 minutes. Recipe can be divided in half.
Two eggs, one cup sweet milk, 1/2 teaspoon salt, one tablespoon butter, two cups flour; beat the eggs without separating, add milk, salt, melted butter and flour; beat well. Cut the bananas, as many as you wish to fry, in eight pieces each. Dip in this batter and fry in deep fat. When done, if you like sprinkle with granulated sugar and serve hot.
In small skillet, saute onions in butter. In crock-pot, add water, Worcestershire sauce, salt and onions. Cover and cook on low for 4 or 5 hours. Serve in bowl and top with slice of French bread that has been sprinkled with Parmesan cheese. Recipe can be doubled or tripled easily.
Cream butter and sugar until fluffy. Add 1 egg at a time, beating 1 minute after each. Alternately add flour and chocolate syrup, using all in 2 additions. Add vanilla; pour in a greased 9-inch square pan. Bake 40 minutes at 350°.
Saute onion in oil. Add garlic and tomato puree. Add chicken and chiles and simmer 10 minutes.
Heat oven to 400°. Flatten out each biscuit and put hot dog and some cheese in each. Roll them closed and cook as directed.
Mix flour, salt, coconut, sugar, nuts and soda together. Mix oleo, milk and eggs together. Cut dates and candy. Roll in flour. Add rest of the ingredients and mix well. Bake in 300° oven for 1 1/2 hours, until done.
Brown chicken in oil. Put in baking dish. Pour remaining ingredients over chicken. Bake at 300° for 1 1/2 hours or until tender.
Melt and heat together all the ingredients. Toss with 2 to 3 quarts of popped popcorn. Spread on cookie sheet and bake at 250° for about 20 minutes.
Place block of cream cheese on platter. Pour chili sauce over cream cheese. Drain crab meat very well. Arrange crab meat on chili sauce. Serve with Triscuits.
Cook bacon crisp. Drain and crumble. To drippings add vegetables. Cover, cook over low heat until just tender, 5 to 8 minutes. Season with 1 teaspoon salt and dash of pepper. Sprinkle bacon over top. Makes 6 servings.
Place onions in skillet. Add sugar, mustard, garlic powder, salt and vinegar. Cook 20 minutes, covered. Add onion mixture to beans and add bacon. Pour into a 2-quart casserole. Bake in moderate oven at 350° for one hour. Serves 12.
Dissolve jello in 9 cups warm water. Dissolve sugar in 4 cups warm water. Mix everything together and freeze. Take out of freezer for 3 to 4 hours before serving. Stir with fork to make slushy. Add 2 to 3 quarts ginger ale. Serves 50 to 75 cups.
Mix together cake mix, oil, eggs and sour cream. Spread half of mixture in a 9 x 13-inch cake pan (greased and floured). Sprinkle half cinnamon and sugar mixture over batter. Spread remaining batter over this. Top with remaining cinnamon mixture. Bake at 325° for 35 to 40 minutes. While hot, make holes in the cake with fork. Pour glaze over cake made with powdered sugar, vanilla and milk.
Dice and boil the potatoes with the skins on. While they are boiling, melt the cheese in the microwave. Mix the mayonnaise in the cheese. Put the boiled potatoes in the 9 x 13-inch pan and add salt and pepper. Pour in the cheese and mayonnaise. Sprinkle with bacon bits and bake at 350° for 1 hour. Add onions and green onions for extra flavor.
Drain tuna and set aside. Melt butter; stir in flour to make smooth paste. Gradually add milk. Heat until mixture is slightly thickened. Reserve a few potato chips for top. Combine remaining chips with tuna in a bowl. Gently fold in cream sauce. Pour mixture into greased 4 1/2 x 8 1/2-inch casserole. Sprinkle reserved crushed chips on top. Bake at 350° for 30 minutes or until top is lightly brown. Serves 6.
Mix graham crackers and 1 stick butter and spread in bottom of pan. Mix the other stick of butter, cream cheese, vanilla and powdered sugar and spread on top. Top with sliced bananas, crushed pineapple and top with Dream Whip. Sprinkle with pecans and cherries. Chill.
Cream butter and peanut butter. Gradually add sugar, egg and vanilla until light and fluffy. Add soda and salt, mixing well. Gradually add flour until thoroughly blended.
In top of a double boiler, mix butter and flour to form a paste. Add rest of ingredients, stirring constantly until mixture is smooth and cheese is melted. Can add more pepper if desired to make hotter.
Mix together in a food processor; refrigerate for 1 hour. Roll mixture in a ball. Roll into crushed pecans. Serve with onion crackers.
Combine sugar, margarine and evaporated milk in heavy gauge 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in morsels until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch baking pan. Top with walnut halves; press into fudge. Cool at room temperature; cut into squares.
Clean and remove stems from mushrooms. Mix thoroughly the bread crumbs, cheese, parsley, butter, garlic, onion, salt and pepper. Fill mushroom caps with mixture. Pour 2 tablespoons of oil in bottom of baking dish. Place mushrooms in pan, stuffed side up. Pour remainder of oil equally over mushrooms. Bake for 20 minutes at 350°. When tops are brown, remove from oven and serve hot.
Mix rice, canned soups and water. Pour into a 9 x 13-inch baking dish. Place chicken on top of rice mixture. Sprinkle onion soup over chicken. Cover with foil. Bake at 250° for 2 hours and 30 minutes. Yields 6 servings.
Cut ends off heavy stalks of broccoli, then cut in about 2-inch lengths. Steam in basket until tender. (This may take 10 to 15 minutes.) Cut the flowerets and stems 3 or 4 inches long and add on top of this. Cook until tender. Place in buttered casserole dish. Mix together the mayonnaise, soup and onion and pour over broccoli. Grate enough cheese to cover top completely. Mix stuffing with margarine and pour over top. Bake at 350° for 45 minutes.
Mix well sugar and eggs. Add flour, soda, salt, oil, pumpkin, cinnamon and nuts. Bake on sheet pan at 350° until done.
Preheat oven to 350°. Mix; place in a loaf pan. Bake 1 hour. Drain and serve.
Rinse pork chops and place in a 13 x 9-inch Pyrex dish. Combine other ingredients and stir until well mixed. Pour over pork chops. Bake at 350° for 30-45 minutes or until done.
In skillet over medium-high heat in 1 tablespoon hot oil, cook chicken 10 minutes or until brown. Remove and set aside. Spoon off fat. In skillet, combine soup, milk, lemon juice and pepper. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 10 minutes or until chicken is no longer pink; stir often. Top with lemon slices.
Simmer potatoes, carrots and thyme in large saucepan with water to cover for 10 minutes, until fork-tender. Drain.
Mix all ingredients; cook until vegetables are cooked. Add water as needed. Freeze leftover for later meal.
Brown meat. Add onion and green pepper to meat. Pour off grease. Add rest of ingredients, except noodles and cheese. Simmer 1 hour on low heat. Add more tomato sauce if looks dry. Boil noodles in big pan. Drain. Spread a little sauce on bottom of casserole dish. Layer noodles, cheese and sauce until all gone. Bake at 350° for 30 minutes.
Mix egg yolks with 1/2 cup sugar, add 1/4 teaspoon salt and beat until fluffy. Add milk. Whip the cream and add to the egg yolk mixture. Beat egg whites until soft peaks form then add 2 tablespoons sugar. Add to the egg mixture. Put into the mixture. Stir rum into the mixture (to taste).
Grease and flour 10-inch tube pan. Combine flour, sugar, salt, baking powder, butter, lemon extract and eggs. Blend. Beat 2 minutes on low speed. Stir in by hand pineapple, cherries and pecans. Pour into pan. Place in a cold oven. Turn on oven to 250°. Bake 1 1/2 to 2 hours. Will keep well for up to 6 months if wrapped real good and kept in refrigerator.
Mix together cream cheese, sugar and mayonnaise. Add strawberries and pineapple. Fold in Cool Whip, marshmallows and pecans. Pour in 12 x 9 x 2-inch baking dish and freeze. Serve frozen on lettuce leaves. Makes 8 servings.
Melt oleo in 9 x 13-inch pan. Mix sugar, milk, flour and baking powder together. Pour over melted oleo. Do not stir. Pour fruit over batter and bake at 350° for 25 to 45 minutes.
Mix dry cake mix with oleo, vanilla and eggs in large bowl until smooth. Add nuts and chocolate chips. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Centers should be soft. If you overbake they will be real hard when cool.
Cook chicken and remove from bone. Mix flour, baking powder, shortening and egg; add milk slowly up to 1/2 cup, until right consistency. Roll out thin; cut in strips. Drop slowly in boiling chicken broth so boiling does not stop. Cook until tender. Leave chunks of chicken in broth, if desired.
Mix 5 ingredients. Pour into greased baking dish. Melt 1 stick of butter. Pour over cracker crumbs. Cover casserole with cracker crumbs. Bake 20 minutes at 350°.
Dissolve 1 teaspoon salt in enough water to cover sliced bananas and soak bananas for about 15 minutes. Drain and set aside.
Heat oleo in saucepan until melted. Remove from heat and add graham cracker crumbs and sugar. Press into 13 x 9 x 2-inch pan.
Combine water, yeast, sugar and oil. Let work until yeast rises to top of water. Add flour, salt and eggs. Knead thoroughly. Set to rise until double. Knock down and let rise again.
Combine all ingredients. Form into 1 to 2-inch balls. Bake at 375° for 10 minutes. (Use a nonstick cookie sheet.)
Cream butter, cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Combine mixtures. Put 1/3 of crushed cookies in bottom of foil-lined clay pot or plastic sand pail. Add 1/2 of pudding mixture. Top with 1/3 of cookies, then remaining filling. Top with rest of cookie crumbs before serving. If desired, add plastic greens or flowers. Serve with a garden spade. Makes 10 to 12 large servings. You can use real flowers. Cut straw in half; insert flower stem, then stick straw into dirt cake.
Combine all ingredients. Cook on low heat for 4 to 6 hours, stirring more frequently as it gets hotter.
In saucepan, heat 1 cup liquid to a boil. In a large mixing bowl, dissolve Jell-O in hot liquid. Add limeade and mayonnaise. Stir until well blended. Chill until thickened, but not set, approximately 45 minutes. Fold in pineapple and remaining ingredients. Pour into a 6-cup ring mold or an 8 x 8-inch pan. Freeze for 3 hours. Unmold or cut into cubes. Garnish with Cool Whip and lime slices.
Peel and pare potatoes. Cook potatoes until done. Add all ingredients and mix well. Using 1/2 cup servings, this will serve 100.
Drain and flake salmon. Toss flaked salmon with bread crumbs, onion, cilantro and ginger. Mix in egg whites. Form mixture into 8 patties; coat with bread crumbs. Heat a small amount of oil in a nonstick frying pan. Saute patties over medium heat until golden brown on both sides. Serve with mixed greens with Orange-Ginger Vinaigrette.
Let melt on hot stove marshmallows, cream cheese and the salad dressing. Mix the remaining ingredients in with the first mixture.
Slice potatoes into a large piece of foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Wrap loosely and seal well with double folds. Cook in a 350° oven for 1 hour. Turn occasionally.
Saute celery and onion in butter. I have found it easier to make this dish using my microwave than before. It took 3 to 4 different pans. Cook broccoli in microwave as per directions. Also cook rice in microwave. Mix broccoli, rice, onion and celery, adding soups and Cheez Whiz. Turn into greased casserole dish. Sprinkle paprika on top and bake 30 minutes in regular oven at 350°.
Prepare and cook whole potatoes. Drain. Peel potatoes; shred to make 3 cups. In a medium skillet, melt butter. Combine potatoes, onion, salt and pepper. Pat into skillet. Cook over low heat about 15 to 20 minutes or until underside is crisp. Turn and cook until other side is crisp.
Line large casserole dish with uncooked rice and pour 1 cup chicken broth over rice. Dice chicken breasts and spread over rice. Mix soups together with milk and spread over chicken. Melt margarine in 1 cup broth and toss dressing. Spread over soups. Bake at 350° for 30 minutes.
Combine all ingredients in bowl; mix well. Pat into muffin cups. Bake at 350° for 45 minutes. After cooling, freeze individual loaves in tightly wrapped plastic wrap. Defrost and microwave for a quick and easy meal.
Clean mushrooms and pull out stems. Place caps open side up in greased baking dish. Chop stems and mix with onion and garlic. Add rest of ingredients. Place heaping spoonful of mixture in each cap. Bake in 400° oven for 15 to 20 minutes or until they are tender and tops are brown.
Mix all ingredients together, adding eggs one at a time. Bake at 300° in tube pan for 1 hour and 15 minutes or until done. Start in cold oven!
Cook broccoli according to package and drain. Spoon rice into 13 x 9-inch baking dish. Place broccoli over rice. Melt butter in large skillet. Sprinkle 2 tablespoons of butter over bread crumbs and set aside. In remaining butter, saute onion until soft; add flour, salt and pepper. Stir in milk and boil until sauce thickens and bubbles. Add ham and heat through. Pour over rice and broccoli. Sprinkle with bread crumbs. Bake at 350° for 30 minutes. Sprinkle with cheese.
Pour boiling water over raisins to plump them; then drain off water and discard. Mix applesauce, margarine, sweetener, egg and vanilla with raisins. Mix in dry ingredients. Drop on greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Pour peaches into 9x13 dish. Add dry cake mix on top of peaches evenly. Put slices of butter on top. Bake at 350 for about 30 minutes until slightly brown.
Fix pie crust according to mix directions (or make own). Cook broccoli and onion in large skillet over medium heat with butter and water just until tender, about 5 minutes. Remove from heat. Beat cream and eggs together; stir in Swiss cheese, salt, pepper and nutmeg. Add broccoli mixture. Combine Parmesan cheese and bread crumbs in small bowl. Assemble quiche. Sprinkle 1/3 cup Parmesan mixture on bottom of crust. Dip tomato slices on both sides in Parmesan mixture and arrange half in a layer in the crust. Pour broccoli mixture over tomatoes. Arrange remaining tomatoes. Sprinkle any remaining cheese mixture on top. Bake at 375° for 60 minutes. Cool 20 minutes before cutting.