HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion and ground beef. Stir in tomato sauce. Set aside. Prepare Velveeta dinner as directed and add tomatoes. Place Velveeta mixture in 2-quart casserole. Top with meat mixture. Sprinkle potato chips on top. Bake 30 minutes at 350°.
Let cream cheese soften at room temperature. Whip first 4 ingredients. Add beef. Shape into a ball, then roll into the nuts. Refrigerate. Remove 1/2 hour before serving.
Boil. Simmer 5 minutes. Process in boiling water bath for 10 minutes. Makes about 4 pints.
Put dried bread cubes in deep casserole. Pour melted butter over them. Set aside. Combine brown sugar, tomato puree and water. Bring to a boil, simmer for 5 minutes and pour the mixture over the bread cubes. Bake 45 minutes in 350° oven until the top puffs and browns. Serve immediately!
Peel cucumbers and dice. Drain moisture from cucumbers. Mix all ingredients with cucumbers. Chill and serve.
Cook sausage; drain. Spread rolls in a 12-inch ungreased pizza pan or 9 x 13-inch baking pan and seal. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. Beat eggs, milk, salt and pepper together. Pour over crust. Sprinkle Parmesan cheese on top. Bake at 375° for 25 to 30 minutes.
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain and place chicken in a 13 x 9 x 2-inch baking pan. In a saucepan, saute onion in butter or oleo until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° about 1 hour or until chicken is done, basting occasionally. Will feed 5 to 7 people.
Soak orange roughy in milk 15 minutes or longer. Beat 1 egg. Dip fish in egg, then in Italian bread crumbs. Preheat oven to 500°. Bake uncovered 10 minutes. Do not turn.
Mix milk and lemon juice; stir in cranberry sauce, nuts and pineapple. Fold in Cool Whip and pour into a 13 x 9-inch container; freeze. Can be made several days in advance. (Remove from freezer 30 minutes before serving.)
Preheat oven to 325°. Combine apricots, water and sugar. Set aside. Trim chops and coat with flour, seasoned with salt and pepper to taste. Heat the shortening in a skillet and brown the chops on both sides. Combine apricot mixture, bread cubes, apples, celery, thyme and marjoram. Mix lightly and season with salt and pepper. Place fruit stuffing in bottom of casserole and arrange the browned pork chops on top. Cover and bake 1 1/2 hours or until chops are well done. Yields 4 servings.
Saute onion in margarine. Put rice in a baking dish and add beef consomme. Add onion. Bake in a 300° oven for about 45 minutes or until brown and done. Cook in a tightly covered baking dish.
Preheat oven to 350°. Melt butter/margarine and mix with brown sugar. Add eggs and beat well. Combine dry ingredients and stir into egg mixture. Fold in mashed bananas. Fold in raisins and nuts. Pour into greased loaf pan and let stand for 20 minutes at room temperature. Bake for 45 to 60 minutes or when top is brown and knife inserted in center comes out clean.
Mix well and spread in a large cookie sheet. Spray cookie sheet with Pam. Bake at 350° for 12 to 15 minutes.
Blend together and heat in pan. If too thin, thicken with cornstarch and water. This may be frozen and reheated. Serve in chafing dish with chips or crackers.
Cream butter or margarine and sugar, then beat in eggs. Add milk, salt and corn last. Bake at 350° for 35 minutes or until pudding is firm. If canned corn is used, add 2 teaspoons flour for each 2 cups corn and cream it well with butter or margarine and sugar. Serves 6.
Combine and press into 9 x 13-inch pan, cracker crumbs and butter. Cream until fluffy, powdered sugar, eggs and butter. Put on top of graham cracker mixture. Spread over top the pineapple. Slice bananas lengthwise in fourths. (Strawberries may be used.) Cover with Cool Whip. Garnish with walnuts or maraschino cherries, if desired. Make the day before you wish to serve.
In a 2-quart casserole, break up ground beef in very small chunks. Add onion, green pepper and garlic. Cover. Microwave at High (10) for 6 minutes, stirring after 3 minutes. Drain well. Add tomato sauce, Worcestershire sauce, pepper, chili powder and salt. Microwave at High (10) for 5 to 7 minutes, stirring after 3 minutes. Use meat to fill prebaked packaged taco shells, filling about half full. Finish tacos by topping with 2 or more or the following: shredded lettuce, shredded cheese, chopped tomatoes and chopped onions. Add hot sauce, if desired.
Cream white sugar, butter and shortening. Add vanilla, soda and salt and mix. Add egg and beat well. Add milk, flour and rhubarb; mix well. Pour into 9 x 13-inch pan. Sprinkle brown sugar and nuts on top. Bake at 375° for 45 minutes. Serve with whipped topping.
Mix oil, sugar, molasses and egg together. Add flour, soda, salt, cloves, ginger and cinnamon. Roll spoonfuls into balls and roll in sugar. Bake on greased cookie sheet, 8 to 10 minutes, in 350° oven. Cool on rack.
Beat egg and stir in sugar, oil and orange juice. Sift in flour, baking powder, soda and salt; mix well. Stir in nuts and blueberries.
Prepare pudding as directed on box. Layer a small baking pan with graham crackers. Spread prepared pudding on top of graham crackers. Next spread Cool Whip on top of pudding. Continue in layers until pudding is used up, ending with Cool Whip on top. Crumble a few graham crackers and sprinkle on top. Put in refrigerator until ready to serve.
Cook spaghetti according to package directions. Rinse in cold water and drain. Stir in scallions, pepper and tomatoes. Add Salad Supreme and salad dressing; stir. Refrigerate for at least several hours, preferably overnight. The amounts indicated can be increased according to taste. Optional additions include broccoli flowerets, black olives and vegetables of your choice.
Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan and add next 6 ingredients. Cover and bring to boil. Simmer until tender (10 to 15 minutes). Remove some florets and set aside for garnish.
Beat until well mixed the sugar, eggs, vanilla and oil. Add the remaining ingredients. Bake in greased loaf pans at 325° for one hour. Makes two regular loaves.
Let meat boil until tender. Add turnips to this meat and broth. After turnips have boiled and gone down, put lard and remaining seasonings in. If needed, may add bacon grease to taste.
Combine first 3 ingredients. Cook over medium heat to 300°. Stir all the time so it will not burn. Remove from heat and add 1 tablespoon baking soda. Stir well and pour into a well buttered 9 x 9-inch pan. When cool, break into chunks and dip in melted chocolate.
Preheat oven to 350°. Brown onions and peppers with beef and drain. In large bowl or casserole dish, combine soup, ketchup, Worcestershire and noodles. Stir in tomatoes and meat. Spread in casserole dish. Garnish with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Peel potatoes and slice lengthwise, then cut like a French fry. Wash potatoes and drain. Melt butter in pan. Add sugar; cook over medium heat. Add wet potatoes, placing all in one direction. Sprinkle cinnamon over top of potatoes. Cover and cook until you hear steam inside pan. Turn heat to low; cook for 10 minutes. Use syrup mixture to baste over potatoes. Repeat basting often. Cook until tender, or about 15 minutes.
Thaw bag of frozen hash browns (about 2 hours). Saute of chopped onion in melted butter. Pour over hash browns and stir. Add sour cream and cubed Velveeta cheese. Stir in cream of celery soup and milk. Salt and pepper to taste. Bake in 11 x 13-inch glass dish for 1 hour at 325° to 350°.
Thoroughly mix together preceeding ingredients. Stir constantly over medium heat until mixture pulls away from sides of pan. Cool slightly and knead thoroughly. Store in an airtight container. It lasts a long time and has a better texture than commercial play dough. (You may add a few drops of oil of wintergreen or cinnamon to give a pleasant aroma, but only if the children understand it's not to eat!)
Mix all together and bake uncovered for 3 hours at 250°. Stir gently at end of 1 hour. Serves 20.
Cut and peel white membrane from oranges, holding oranges over bowl to catch juice; lift out sections. Reserve 3 tablespoons of the juice. In a large bowl, combine the orange sections, celery, grapes and raisins. Cover and refrigerate until the next day.
Combine rhubarb and sugar; let stand overnight. Next morning, heat and boil for 5 minutes. Cool, then add raspberry jello and strawberry jello. Will keep indefinitely in freezer and 6 weeks in refrigerator.
Boil macaroni 20 minutes; wash and drain. Keep macaroni warm. Mix cheese into warm macaroni. Melt margarine just a bit. Pour over macaroni with the cheese in it. Blend eggs and evaporated milk well. Stir in with cheese and margarine. (Leave about 1/3 of grated cheese to put on top of macaroni.) Cover top of dish with leftover cheese. Sprinkle a little paprika over the top for color. Bake 35 to 40 minutes in oven at 450°.
Heat all ingredients in microwave. Add hamburger last after cheese is melted. Serve with tortilla chips. (Keep hot while serving.)
Pour water over apples. Cream sugar, shortening and eggs. Measure flour, then sift flour, spices, salt and soda twice. Add flour to sugar mixture. Add apples and the water; mix. Bake for 30 minutes at 350°.
Mix together all but Hershey bar and chocolate chips after crushing the cereal. Roll into balls and freeze. Dip in mixture of Hershey bar and chocolate chips.
Place the squirrel in pot and cover with water. Add salt and pepper and boil until meat is tender. Remove pieces of meat and roll in flour. Fry in hot oil until golden brown.
Mix sour cream, Cool Whip and Eagle Brand milk together. In large bowl put a layer of crackers, strawberries and layer of cream cheese mixture, then repeat until bowl is full.
Fry bacon until crisp. remove bacon and cut okra in small circles and fry until most of sticky stuff is out. Then add the tomatoes and onion and crumble the bacon into pan. Serve warm. Cook only enough to heat tomatoes, simmer 20 minutes.
Sift flour and baking powder, then set aside; beat honey, butter and eggs until smooth. Stir in marmalade and orange peel; mix well and add flour. Mix well and add nuts. Bake in 350° oven for 1 hour for loaf pan or 35 to 40 minutes for smaller pans.
Preheat oven to 350°. Generously grease 13 x 9-inch pan. After hamburger is browned and drained, mix vegetables, soup, onion and milk. Heat through. Set aside.
Cook first 4 ingredients in large pan, stirring constantly 5 minutes. Add pecans and butter and cook to soft ball stage. Remove from heat. Cool a few minutes. Beat until loses gloss. Pour onto waxed paper rapidly.
Stir dry soup into spinach thoroughly. Add remaining ingredients; stir well. Chill and serve with baked corn chips, pita chips, raw vegetables and crackers, etc.
Mix cake according to directions on box and bake in 9 x 13 pan. Boil pineapple & sugar until sugar is dissolved. Poke holes in warm cake, pour pineapple over cake and let sit until cool. Spread Cool Whip over cake, sprinkle nuts and coconut over cake. Refrigerate.
Core apples; pare upper third of each apple to prevent skin from splitting. Place apples upright in ungreased baking pan. Mix raisins, honey and 2 tablespoons chopped pecans. Fill center of each apple with raisin mixture. Pour hot water into pan to 1/4-inch depth. Bake at 325° for 60 minutes. Cool apples 5 to 10 minutes. Spoon topping onto apples and sprinkle with finely chopped pecans. Serve warm or cold.
Soften yeast in warm water. Heat cottage cheese to warm. Combine in bowl, cottage cheese, sugar, instant onion, butter, dill weed, salt, baking soda, eggs and yeast. Add flour to form stiff dough (stir with spoon). Cover and leave in bowl; let rise until double in size.
Combine chicken, onion and salt. Cook macaroni; rinse and chill. Add celery, fruit and nuts to chicken. Stir in macaroni. Mix mayonnaise, sour cream and lemon juice (these may need to be increased). Halve or cut up cantaloupe. Serve salad in or over cantaloupe; use lettuce for a bed.
Blend all ingredients on high speed for 5 to 10 seconds. Serve immediately. Makes 1 serving.
Fry bacon well done. Take out of skillet and place on paper towel. Cook potatoes well done. Drain off water. Chop onion up fine. Add to the potatoes. Add the vinegar, sugar and pepper to taste. Add however much mustard you would like. Crush bacon up fine. Add to the potatoes. Mix well and serve.
Combine first 4 ingredients. Press mixture in bottom and sides of a spring-form pan. Bake at 350° for 5 to 7 minutes. Cream together cream cheese and sugar. Add egg yolks, beating until smooth. Stir in vanilla, lemon juice and rind. Fold in stiffly beaten egg whites. Pour into graham cracker crust. Bake at 350° for 1 hour. Let cool 15 minutes. Release sides on pan. Serves 10 to 12.
Mix all together. Bring to boil and cook slow for 1 hour. Serve hot with cornbread.
First: Cook pudding according to directions on package. Set aside to cool. May put in refrigerator.
Mix vanilla wafers and margarine together in bottom of large dish; pack. Slice bananas and put over crumbs, then add pineapple. Beat eggs with sugar and pour over pineapple. Top with Cool Whip; top with nuts and cherries.
Brown and season hamburger to taste. In large bowl combine lettuce, cheese, kidney beans, tomatoes and taco chips (crushed). Add cooked hamburger and French dressing and toss.
Combine all ingredients, except candy, in large mixer bowl. Mix on lowest speed of mixer until dough forms. Shape into balls. Roll in sugar. Place on ungreased cookie sheet. Top with kisses. Bake for 10 to 12 minutes at 375°, until cookie cracks.
Pour milk and soda pop into the freeze drum of the ice cream freezer and let the freezer do the rest. Makes 2 quarts.
Cream together crisco, butter and sugar. Add flour, milk and peanut butter. Chill mixture.
Saut onions and garlic in oil until crisp-tender in medium skillet; remove from heat and cool until warm. Stir vinegar, peppers, parsley, Equal, salt and pepper into onions. Pour onion mixture over combined beans in a bowl; mix well. Garnish with pepper rings.
Boil noodles. Chop onions and eggs. Devein shrimp; rinse and drain. Chop shrimp. Add chopped ingredients to cooked shell noodles that have been rinsed and drained with cold water (to prevent sticking). Add seasonings. Slowly add mayonnaise and mix thoroughly. Do not add too much mayonnaise or it will become "runny". You have to use Kraft real mayonnaise to achieve proper flavor, however, you may use light brand.
Mix all the ingredients; form into a ball and roll the ball into chopped nuts. Cover all the cheese; keep cold. Store in refrigerator.
Beat eggs and sugar until thick; add water. Sift together flour, salt and baking powder. Fold into egg/sugar mixture. Pour into shallow pan lined with waxed paper. Spread thinly. Bake about 12 minutes in 400° oven. Invert onto cloth sprinkled with powdered sugar. Spread with warmed jelly or jam and roll quickly.
Preheat oven to 350°. Butter a round glass pan or a pie pan. Beat the eggs until well mixed in a large bowl. Stir in the remaining ingredients except butter including any optional additions. Pour the mixture into the buttered pan. Cut the butter into bits and distribute across top of mixture. Place in oven and cook for 10 minutes. Remove from oven and mix very lightly. Return to oven and bake an additional 10 to 15 minutes or until knife inserted in center comes out almost dry. Cut into wedges and serve. Good with a salad and crusty fresh rolls.
If it grows beneath the ground (root vegetables), it grows in the cold earth; then start it in cold water and cover the pot with a lid.
Melt stick of butter in baking dish. Mix 1 cup sugar, 1 cup milk, 1 cup flour, 2 teaspoons baking powder and pinch of salt. Pour into butter. Pour 3 cups sweetened fruit on top of all this. When baked, crust will be on top. Bake at 350° for 25 to 30 minutes.
Heat oil in skillet, cook chicken and vegetables, stirring constantly for 5 minutes or until chicken is almost done. Add cup of soup. Blend well with water and bring to a boil, then simmer, stirring occasionally for 5 minutes or until sauce thickens. Serve over hot vermicelli. Makes 2 servings.
Heat grease in skillet on medium heat. Add corn, flour, meal and salt. Cover with water. Cut butter up into corn. Cook on medium heat, stirring constantly to prevent sticking, until corn is done.
In skillet combine bouillon, water, garlic and catsup. Add vegetables and top with fish and basil. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
Cream together the butter, shortening and sugar. Add flavoring and eggs. Sift dry ingredients 3 times; add to creamed mixture. Drop on ungreased cookie sheet with a #40 scoop. Bake 8 to 10 minutes at 325°.
Heat the oil in a wok or large, heavy frying pan. Add the onion and curry paste to the wok and cook for one minute, stirring constantly. Add the coconut milk and water to the wok and bring to a boil. Add the chicken pieces, beans, and lime leaves to the wok, stirring to combine. Reduce the heat and simmer for 15-20 minutes or until the chicken is tender. Do not overcook. Add the fish sauce, lime juice, lime rind, and sugar to the wok; stir to combine. Sprinkle with fresh cilantro just before serving. Serve with steamed rice. Serves 4.
Mix ingredients well and shape into loaf. Wrap bacon around loaf. Bake at 350° for 45 minutes.
Mix all ingredients. Grease 9 x 13-inch pan or use Pam. Pour mixture into pan and spread. Bake at 350° for 25 minutes. May add sliced pepperoni if like. Serve warm. Good for brunches or potluck suppers.
Mix Cool Whip and Eagle Brand well. Add remaining ingredients. Freeze. Remove approximately 1 hour before serving.
Brown chops; pour off fat. Place chops in baking pan. Season with salt and pepper. Place slice of onion and pepper ring on each; pour soup over. Cover; bake at 350° for 45 minutes or until chops are tender.
Cook onion and celery in butter. Cool. Mix in with other ingredients. Shape into 8 or 10 balls. Place in ungreased shallow baking dish. Bake, uncovered, at 375° for 25 to 30 minutes.
Preheat oven to 425°. Fill 6 pie plates with rock salt and place oyster on half shell on rock salt. Heat 1/4 c/ butter in a pan and add minced green onion. Stir in parsley, bread crumbs, spinach, Pernod, celery powder, lemon juice and cayenne pepper. Add remaining butter and mix well. Spoon mixture by tsps. onto oysters and top with bacon pieces. Bake in oven 8-10 minutes or until bacon is crisp. Serve immediately in pan of rock salt. Champagne goes great with this. Serves 4.
Put beans in casserole dish. Brown ground beef and add taco seasoning as directed on seasoning package. Add this to top of beans in dish. Spread salsa on top of meat. Add cheese (save a little to sprinkle on top). Microwave until cheese melts. After removing from microwave spread with sour cream. Top with olives, chopped green onions and diced tomatoes. Sprinkle remaining cheese on top. Serve warm with chips.
In a microwave safe dish pour in the Armour chili. Then cut up and spread cream cheese on the top of chili. Last spread shredded cheese around the top. Place in microwave until shredded cheese is melted and dish is warm all through. Eat with nacho chips.
Mix all ingredients and store in sealed jars. Measure 2 heaping teaspoonfuls to one cup of boiling water. Use this as a gift idea for teachers, close friends or neighbors.
Mix crushed wafers, sugar and melted butter; spread in 9 x 13-inch pan; refrigerate. Beat together cream cheese, powdered sugar and half container of Cool Whip; spread on first layer. Mix lemon instant pudding and milk according to package directions. Spread on second layer. Spread rest of Cool Whip on top. Refrigerate overnight.
Wipe mushrooms clean. Combine mushroom stems (chopped fine), salt, pepper, cream cheese and dill. Process until smooth. Pack into clean mushroom caps. Place on a cookie sheet and broil lightly until browned. Sprinkle with paprika.
Brown meat in small amount of oil. Add onion and saute until onion is transparent (2 to 3 minutes). Add all of remaining ingredients and mix well. Add enough water to cover. Bring to low. Simmer. Cover and cook 20 minutes.
In place of Veg-All you may want to add cooked broccoli, cauliflower and water chestnuts. Melt above ingredients over very low heat.
Melt together butter, peanut butter and brown sugar. Add to cereal; coat well. Spread into jelly roll pan. Bake in a preheated 350° oven for 45 minutes. Cool thoroughly. Add pretzels and M&M's; mix.
For a large bowl of fresh fruit, recipe may be doubled. This dip goes with watermelon, cantaloupe, grapes, strawberries, honeydew, bananas, cherries, apples, oranges, peaches or any fresh fruit.
In saucepan, place chicken, soup, water and onion. Heat. In casserole or baking dish, place about 3 tablespoons meat-soup mixture. Tear tortillas and place 1 layer over chicken mixture. Top with cheese. Layer until all meat mixture is used. Top with cheese and bake at 400° for about 30 minutes until heated through and cheese has melted.
Rub chicken with garlic. Melt butter in baking dish. Roll chicken parts in butter. (Turn skin side up.) Dust with cinnamon. Sprinkle with soy sauce. Bake 30 minutes in 400° oven. Sprinkle with wine and sugar. Bake at 350° for 30 minutes.
Mix all ingredients in 2 1/2-quart casserole. Frozen potatoes don't have to be thawed. Just break up potatoes and add all the ingredients. Dot top with butter and sprinkle with 1/2 cup Parmesan cheese. Bake at 350° for 1 hour, uncovered. Serves 8. Can be prepared in afternoon for a dinner party.
Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and melted butter; blend well. Stir in coconut and pecans. Turn mixture into pie shells. Bake in 350° oven for 40 minutes or until set around edge of pies. Makes 2 pies, 6 to 8 servings each.
Prepare ahead of time and serve in numbered bowls, buffet style. Arrange on your plate according to number. Dig in! Guests may follow the order or "skip" those they don't want.
Cream butter, sugar and vanilla until fluffy. Sift flour and salt; add to butter mixture. Blend well. Add nuts and mix thoroughly. Shape into 1-inch balls and place on baking sheet. Bake in slow oven (325°) for about 20 minutes. Do not brown. Cool and roll in powdered sugar.
Dissolve gelatin in 2 cups hot water. Add vinegar and salt. Pour thin layer in mold; chill until firm. Combine apples and celery; place in mold. Add remaining gelatin. Chill until firm. Unmold on crisp lettuce. Yields 8 servings.
Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra "heat" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.
Shell and devein the shrimp. In a large skillet with heatproof handle, heat butter and olive oil. Saute garlic until golden, about 2 minutes. Add shrimp and cook just until pink. Do not overcook. Sprinkle with parsley and bread crumbs. Place under broiler and broil 2 to 3 minutes until crumbs are golden brown. Serve garnished with lemon wedges.
Dissolve jello in hot liquid. Add partially thawed berries and juice. Thicken some, pour over cream cheese layer and refrigerate until set.
Mix soup, sour cream, chilies, 4 cups shredded cheeses, olives, 1/2 cup onions and chicken in bowl. Place a portion of filling across each tortilla and roll like jelly roll. Place side by side in sprayed baking dish. Spread remaining sauce mix over top of enchiladas. Sprinkle with remaining grated cheeses and green onions. Bake at 350° for 20 to 30 minutes. Serves 6.
Dredge meat in flour and brown in 1/2 butter in heavy skillet or Dutch oven. Sprinkle 1/2 cup more flour over meat, mix well. In a separate skillet, saute garlic, onions and butter remaining. Combine meat in large casserole. Add remaining ingredients except vinegar. Cover and bake at 325° for 2 hours or until tender. Stir occasionally. Add vinegar shortly before serving with noodles or rice. Can be cooked in Dutch oven on top of stove, covered.