HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until light. Add eggs. Add milk alternately with sifted dry ingredients. Beat well. Pour into greased shallow pan. Bake in a 350° oven for about 45 minutes.
Brush tortillas with olive oil on both sides, especially the edges. Saute hamburger, mushrooms, garlic, green chili sauce and salt together. Spread mixture on tortillas. Top with onion, green pepper, olives and cheese. Bake at 375° for 5 to 8 minutes, or until desired crispness.
Preheat oven to 375°. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small bowl, beat egg whites until stiff. Fold 1/3 egg whites into batter; fold in remaining egg whites. Fill paper lined muffin cups 3/4 full. In another bowl, combine nuts, brown sugar and nutmeg. Sprinkle over muffins evenly. Bake 15 to 20 minutes. Makes about 18 muffins.
Preheat oven to 400 degrees. Grease pan. Place eggs and salt in bowl over hot water. Beat until the eggs are thick and lemon colored. Beat sugar in gradually. Remove from the heat. Stir flour before measuring. Resift with baking powder, cinnamon and cloves. Fold in the sifted ingredients and vanilla. Bake the batter for about 13 minutes. When removed from the oven, loosen the edges. Reverse the pan onto a clean towel that has been dusted with confectioners sugar. Roll the cake while still hot, with the towel and place on a rack to cool.
Cut tomatoes in half. Brush cut surfaces with diet Italian dressing. Sprinkle with salt, pepper and basil. Place cut side up on foil or greased grill over hot coals about 10 minutes or until hot through. Do not turn.
In blender or food processor, combine cream cheese, yogurt, garlic, chives, parsley and pepper to taste. Process until smooth. Cover and refrigerate for several hours to let flavors blend. Yield: 1 cup.
Preheat oven to 325°. Grease and flour 9 x 9 x 2-inch pan. Beat all ingredients in large bowl at low speed until blended. Increase speed to medium and beat for 3 minutes. Pour batter into pan and bake 1 hour or until toothpick comes out clean. Cool on wire rack. Sprinkle with confectioners sugar.
Grind together peppers, cheese and onions. Salt to taste. Add mayonnaise. Let stand overnight and serve with crackers or Melba toast. BE SURE TO REMOVE PEPPER SEEDS.
Blend all ingredients in blender. Refrigerate in tightly covered container. Shake well; serve cold. Makes approximately 1 1/2 pints.
Mix ingredients (except biscuits) until spreading consistency. Bake biscuits lightly; cool. Slice in half. Spread mixture on biscuits. Bake at 350° for 15 minutes. Serve hot.
All vegetables should be finely chopped. Press crescent rolls in pizza pan to form crust. Bake as directed on can until golden brown. Mix cream cheese, garlic and paprika and spread on cooled crust. Top with finely chopped vegetables. Refrigerate at least 1 hour. Cut and serve.
Brown hamburger with onion and green pepper. Drain hamburger and add mustard, ketchup, salt and pepper. Mix and add undiluted soup. Simmer slowly, stirring occasionally, for 30 minutes. Serve on buns.
Cut roll of dough into 1/4 inch slices. Put each slice into tart pan lined with mini muffin cups.
In a large roasting pan, mix the following: sausages (cut up to bite size), onion (sliced into strips), peppers (cut into strips), potatoes (cut bite size) and Italian seasoning. Bake at 400° until potatoes are cooked. Stir 1/2 through cooking time.
Butter a 13 x 9-inch pan. Pour rice in pan. Place chicken over rice. Sprinkle soup mix over chicken. Mix soup and water together; pour over chicken breasts and soup mix. Cover with foil and bake 90 minutes at 350°.
Grease 9 x 13-inch pan. Sift together flour, baking powder and 1/4 teaspoon salt. Melt butter. Remove from heat. Stir in sugar. Add eggs and vanilla and stir. Add dry ingredients to sugar mixture. Spread in pan. Bake at 350° for 25 minutes. Cut in bars while warm.
Overlap half of squash slices in greased casserole. Sprinkle with half of celery, onion, green pepper, tomatoes, sausage and seasonings. Repeat layers. Place strips of cheese on top. Bake at 350° for 35 to 40 minutes or until vegetables are tender.
About 25 minutes before serving: Preheat broiler per manufacturer's directions. In medium bowl, mix all ingredients except mustard and fillings. On waxed paper, pat 1/4 of meat mixture into a 6-inch circle; spread 1/2 teaspoon of mustard on half of the circle. Spread 1/2 tablespoon of desired filling over mustard. Fold plain meat side over filling, crimping edge with a fork. Repeat with remaining meat and filling. Place turnovers on rack in broiling pan; broil 8 minutes or until browned, turning once. Makes 4 servings.
Saute noodles in vegetable oil until lightly brown (don't burn). Bake almonds and sesame seed at 350° about 5 minutes. Combine lettuce, onions, noodles, almonds and sesame seed. Mix thoroughly the oil, sugar, vinegar, salt and pepper and pour over salad when ready to serve.
In heavy saucepan, combine sugar and water. Bring to a boil until sugar is melted. In medium bowl, beat 2 egg whites and salt until foamy. Fold in sugar mixture. Then add cream of tartar and beat until soft peaks form when beater is lifted upright. Then add vanilla and corn syrup. Beat for 1 more minute. Makes enough for 2 layer cakes.
Drain beans, except for the pork and beans. Saute onion, celery and sausage meat. Add all remaining ingredients, except the bacon. Stir together and pour into casserole dish. Put bacon strips on top of casserole. Bake at 350° for 1 hour.
Thaw scallops, if frozen. Cut large scallops in half; set aside. For sauce, stir together water, lemon juice, cornstarch, sugar, bouillon granules, black pepper and crushed red pepper. Set aside.
Mix all together and then sprinkle cornflakes on top. Bake 45 minutes or until thoroughly heated.
Remove sausage from casings. Break sausage and minute steaks into pieces and cook until done. Drain. In separate pan cook peppers and onion until tender. Add onion and peppers to meat mixture and add drained mushrooms, tomato puree, Italian dressing mix and cheese. Mix and simmer 1 hour. Good for crock-pot.
Melt margarine in baking dish in 350° oven. Wash chicken. Dip in beaten egg until well coated. Mix bread crumbs, garlic powder, Italian seasoning and pepper; roll chicken in mixture until well coated. Place in baking dish. Pour tomato sauce over the chicken; sprinkle with onions and green peppers. Bake at 350° for 40 minutes. Remove from oven and top with cheese. Continue baking for 20 to 25 minutes or until chicken is tender.
In large bowl, beat eggs real good. Add Crisco oil, vanilla, crushed pineapple (undrained) and bananas; mix well. Mix together dry ingredients. Add dry ingredients; do not beat. Mix just enough to wet dry ingredients. Makes 3 (9-inch) layers. Bake at 350° for 30 minutes.
Cream butter and sugar until light and fluffy; add eggs one at a time, beating after each addition. Add flour and vanilla. Stir in cherries, coconut and nuts. Grease a tube pan and line bottom with brown paper. Bake at 250° for 3 hours and 15 minutes.
Preheat oven to 350°. Beat together first 6 ingredients. Combine remaining ingredients and add to mixture. Stir. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake for 12 minutes.
Mix together cookies and margarine and pat into 9 x 13-inch pan. Reserve 1/2 cup. Mix cream cheese and powdered sugar and add 8 ounces whipped topping. Put on crust. Top that with pie filling and then 8 ounces whipped topping. Cover with reserved crumbs.
Melt margarine and cook down onion, bell pepper and garlic (about 15 minutes). Add half and half and both kinds of cheese until completely melted. Add shrimp or crayfish and cook until they turn pink. Add cooked fettucine and mix completely. Pour into pan or baking dish. Sprinkle barbecue seasoning over entire top. Cover and bake at 350° for 30 minutes.
Notes: Design your own "treasure map" invitations, include the party information on the map. Roll the map up and tie with a piece of yarn; better yet, put the map in an empty bottle and hand deliver! A favorite activity of pirates is a treasure hunt to find hidden party favors, such as gold coin chocolate candies! Make sure you supply your pirates with their very own black eye patch.
Combine crumbs, sugar and margarine; press onto bottom of a 13 x 9-inch baking pan. Bake at 325° for 10 minutes.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add the next 3 ingredients; saute for 3 minutes. Set aside and cool. Combine mushroom mixture, cheese and yogurt in a bowl; stir well. Place fillets in an 11 x 7 x 2-inch baking dish. Top with mushroom mixture; sprinkle with breadcrumbs. Bake, uncovered, at 350° for 30 minutes, or until fish flakes easily when tested with a fork. Garnish with paprika and parsley, if desired.
Mix sugar, flour and milk together. Melt butter and pour in baking dish. Pour sugar, milk and flour mixture over melted butter. Pour peaches over mixture and bake at 325° until brown.
Thaw all of the concentrates. In a small airtight container mix all together. Cover; chill up to 2 weeks.
Mix gelatin and water. Let stand 10 minutes. Heat pineapple, lemon juice and sugar in a saucepan until sugar dissolves. Stir in gelatin while pineapple mixture is still hot. Pour mixture in a 9 x 9-inch dish and put in freezer until the mixture starts to harden around the corners. If it sets up too much, salad will be lumpy. Add whipped cream and grated cheese. Stir everything together and then smooth the surface with a spatula. The salad will congeal into a firm, creamy dish. Cut and serve.
Cut potatoes into chunks; set aside. Saute onion in margarine until tender, not brown. Stir in flour; blend in milk. Cook, stirring constantly, until thick. Add potatoes. Heat thoroughly, but do not boil.
Brown ground meat and onions. Spray casserole dish with Pam. Layer dish with tortillas, then meat and onions, then beans, then grated cheese. Mix tomatoes and soup together; pour over top. Add tortillas for top crust. Bake at 350° for 1 hour.
Shred 1/2 head cabbage. Next place mayonnaise in a bowl. Add just enough milk to thin (not too thin). Add salt and pepper to taste. Add mixture to cabbage. (This is your slaw.)
Mix all ingredients in large kettle. Boil to hard stage (a little syrup dropped in cup of cold water becomes a hard ball). When done, pour about 4 quarts of popped corn into syrup mixture and stir over fire until all popcorn is coated.
Butter bread slices, then cut into cubes and line a greased casserole dish. Cover bread with cheese. Combine remaining ingredients and pour over cheese. Refrigerate overnight. Bake at 350° for 30 minutes.
Cut sirloin in thin strips. Heat oil in large skillet. Dredge sirloin in flour seasoned with salt and pepper. To heated oil, add garlic, then sirloin. When steak is lightly browned, add onion and mushrooms. Saute approximately 5 minutes. Add beef broth. Lower heat to simmer. Cover and cook for 1 hour. Remove cover and add sour cream. Heat through. Serve over noodles. Serves 4.
In large pan, saute onion, pepper and garlic. Add broth, potatoes and dill. Simmer 20 to 25 minutes until tender. Use back of spoon to mash (some) about half of the potatoes; add drained beans to potatoes. In separate bowl, mix sour cream (or yogurt), flour, pepper and salt. Stir into potato mixture; cook and stir until thickened and bubbly, about 15 to 20 minutes. Serve with salad and hard bread. Contains 280 calories per serving.
Core apples. Cut out center of apples to leave 1/2-inch shell. Chop 1/2 cup apple from the center and reserve. Cut a strip of peel 1/2-inch wide around top of apple. In medium bowl, mix granola, reserved 1/2 cup chopped apple and brown sugar. Fill scooped out apple. Place in shallow baking dish. Add 1/4-inch water. Cover and bake in 350° oven for 45 minutes, or until apples are tender. Serve with sour cream, if desired.
Whip Dream Whip according to package directions. Mix cream cheese and powdered sugar with milk until smooth. Mix together with whipped Dream Whip. Add frozen juice to mixture. Pour in 2 pie shells. Refrigerate.
Combine butter, syrup and sugar. Microwave in a glass bowl until sugar dissolves (3 or 4 minutes). Cool. Add eggs, vanilla and salt. Pour filling into unbaked pie shell. Top with pecans. Bake at 325° for 50 to 55 minutes.
Combine all ingredients except grated cheeses. Line greased 9 x 13-inch pan with noodles. Top with half of seafood mixture. Repeat. Bake at 350° for 15 minutes. Remove; top with grated cheeses and bake for 45 minutes longer. Let stand 15 minutes before cutting into squares.
In a saucepan, combine water, sugar and cornstarch. Heat, stirring, until thick and clear. Cool slightly. Stir in 1/2 teaspoon vanilla, if you like it. In a large bowl, whip egg whites with a pinch of salt until droopy peaks form. Continue whipping as you slowly pour in the sugar-water mixture. Whip until peaks will stand up straight. Spread over warm filling, pushing the meringue against the crust. Bake at 450° for 5 to 7 minutes or until nicely browned. Cool on rack out of the way of drafts and do not refrigerate until completely cooled.
Fry hamburger, onion and celery until done. Drain all grease out. Stir into corn that has been poured into a casserole dish. Bake at 375° for 30 minutes. Eat while hot.
Mix taco seasoning with refried beans. Spread in bottom of square glass pan. Add in order: onion dip, sour cream, ripe olives, tomatoes, green chiles and Monterey Jack cheese. Use large Fritos to dip.
Trim crusts from white bread; cut into quarters. Place on cookie sheet; top with shrimp. Top shrimp with mixture of grated cheese and mayonnaise. Bake at 350° for 15 to 20 minutes.
Sift dry ingredients together. Combine beaten eggs, oil and buttermilk. Add liquid to dry ingredients. Bake on moderately hot griddle.
Combine first 6 ingredients with 3/4 teaspoon salt and 1/8 teaspoon pepper. Fill pie crust with meat mixture. Bake at 350° for 35 to 40 minutes. Put cheese on top and bake 10 minutes. Let stand 10 minutes before serving.
Sift dry ingredients together into a large bowl. Place milk, oil, egg, sugar, carrots and orange rind into blender and blend well together. Pour over dry ingredients and stir only until moistened. Spoon mixture into greased, lined muffin pans, filling 2/3 full. Bake at 425° for 25 minutes.
Cut top of bread and scoop out inside. Break bread into pieces and use for dippers. Combine mixed chopped greens with other ingredients. Mix well and place in center of bread loaf. (This gets better if it sets a bit before serving.)
Saute onion and celery in oleo. Mix all ingredients together, adding broth to make moist. Pour in crock-pot, cook on low 4 hours or on high 2 hours. Easy recipe for Thanksgiving day.
Mix first 4 ingredients and top with croutons. Bake in shallow dish for 20-25 minutes at 350 degrees. Serve with Triscuits or other crackers.
Cut slices from top of cabbage and cut out inside of cabbage, leaving 3/4-inch shell. Heat oven to 350°. Cook and stir ground beef until light brown; drain. Stir in 1/2 cup tomato sauce, tomatoes, stuffing mix, onion, garlic and salt; breaking up tomatoes. Fill cabbage with beef mixture. Place in Dutch oven. Mix remaining tomato sauce, water and any remaining meat mixture into Dutch oven around cabbage. Cover and bake 45 minutes or until cabbage is tender. Remove cabbage from Dutch oven, cut into wedges, spoon sauce over wedges and sprinkle with cheese.
Layer cream cheese, then chili and top with cheese in microwave dish. Heat until melted. Stir occasionally. Serve with nacho chips.
Cook zucchini until barely tender. Drain. Saute beef and onion. Add rice, oregano and salt, mixing well. Place 1/2 zucchini in bottom of 5 1/2-quart shallow casserole. Cover with beef mixture. Spoon over cottage cheese. Add remaining zucchini. Spread soup over all. Top with cheese. Bake, uncovered, 35 to 40 minutes at 350°. Serves 6 to 8.
Cook broccoli as directed on package; drain. Cook 1/2 stick butter and 1/2 pound Velveeta cheese until cheese dissolves. Put broccoli in greased casserole dish. Pour cheese sauce over broccoli. Crush Ritz crackers and mix with 1/2 stick melted butter. Spread over top. Bake at 350° for 20 to 30 minutes.
Mix the first 3 ingredients thoroughly with mixer in bowl. Pour into pie crusts and refrigerate. If you like, you can sprinkle coconut, shave chocolate pieces and sprinkle on top.
Place wieners in small pan, after punching holes in them. Cover with half water and half barbecue sauce. Set at back of grill and let simmer while barbecuing.
Sounds like a full meal. I wonder if Potato Bargain is a purely Cape Cod dish? I have never eaten it anywhere else and it makes my mouth water just to write about it.
Combine sugar, butter and milk in heavy saucepan. Bring to full rolling boil. Stir constantly. Boil 5 minutes at medium heat. Remove from heat. Stir in peanut butter until melted. Add marshmallow cream and vanilla. Pour into 9 x 9-inch buttered pan. Cool and cut into squares.
In mixing bowl mix together cornmeal, flour, sugar, salt and baking powder. In separate bowl beat eggs lightly and stir in milk and cooking oil. Add liquid to cornmeal mixture and stir in Mexican corn, jalapeno peppers, chopped onion and cheese. Pour batter into well greased baking pan. Bake at 450° for 30 to 40 minutes.
Melt butter in pan, 14 x 11-inch. Add to this the following in layers: graham cracker crumbs, grated coconuts, chocolate bits, butterscotch bits and condensed milk. Drizzle over and add walnuts. Bake in 350° oven for 30 minutes. Cut in small squares, 1 1/2, while still warm. Then cool.
Spread beans in 13 x 9-inch pan. Top (layer) with sour cream, picante sauce and onions. Sprinkle cheeses on top. Top with tomatoes. Serve with chips.
Cook chicken breasts; bring to a boil. Remove chicken from bone. Prepare the rice. Cook green pepper and onion in oil in a skillet over low heat until tender, but not brown. Blend cornstarch with small amount of chicken broth. Add remaining broth and soy sauce and gently stir chicken and vegetables in together. Stir until sauce is clear and thickened. Add tomatoes and mushrooms and serve over rice.
Put roast in large kettle and cover with water. Cook for 2 1/2 to 3 hours or until it pulls apart easily. Add all other ingredients; stir or mix well. Cook until potatoes are soft. Remove from heat. Add salt to taste, then serve.
Heat oven to 400°. Line 12 medium muffin cups. Mix all ingredients except apple and raisins. Beat vigorously for 30 seconds. Fold in apple and raisins. Divide evenly among cups. Bake until light brown for 20 to 23 minutes. Cool a few minutes before removing from pan. Makes 12 muffins.
Boil frying chicken (cut up) with onion, celery and green pepper. Cool chicken and debone. Pull into chunks. Cover the bottom of a baking dish with this mixture. Melt 1 stick margarine and add dry cornbread stuffing mix. Layer all of the chicken over the stuffing. Combine the soups and 2 cans of broth. Pour soup mixture over top of the chicken. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Sift flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in yeast mixture and buttermilk. Roll out on floured board. Cut with biscuit cutter and brush top with melted butter. Bake at 400° for 10 to 20 minutes. You must allow biscuits to rise before baking.
Mix sliced and peeled apples with 1/2 cup sugar and cinnamon; place in an unbaked pie shell. Top with crumb mixture. Bake at 375° until apples are tender; usually takes 45 to 50 minutes.
Mix grated ham, cheese and onion together. Combine remaining ingredients. Spread on Dainty rolls. Cover with foil and bake at 350° for 20 to 25 minutes.
Cook macaroni and drain. Brown hamburger and drain. Combine both with pizza sauce. Spread in a 2-quart baking dish. Sprinkle Mozzarella cheese over. Add peppers, onions and drained mushrooms. Place pepperoni on top. Bake at 350° for 20 minutes.
In a large bowl beat eggs until they are frothy; beat in sugar, vegetable oil and vanilla until thick and lemon colored. Stir in zucchini, flour, cinnamon, baking soda, salt and baking powder. Fold in nuts. Pour mixture into 2 oiled and floured loaf pans. Bake at 350° for 1 hour until toothpick comes out clean.
Combine flour and brown sugar. Cut in butter with knives until mixture resembles small pebbles. Add cinnamon, nutmeg and oatmeal. Blend thoroughly. Use as a topping for coffee cake or sweet rolls.
Cut steak into bite size pieces. Heat oil in a large skillet at medium heat. Saute garlic, salt, ginger and pepper until garlic is golden. Add steak and cook 5 minutes or until browned. Remove meat. Add sliced onion and cook 5 minutes.
Preheat oven to 400°. Beat egg whites stiff, gradually adding sugar and salt. Fold in chocolate chips. Spoon onto cookie pans. Turn off oven. Put cookies in oven quickly. Do not open oven for at least 6 hours, overnight is better.
Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid. Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces. Drain thoroughly. In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender. Stir in mushrooms, brandy, oysters and reserved liquid. Cook and stir 10 minutes more until liquid has evaporated.
Soak apples overnight in water. Cook them in the water they soaked in. When soft, put through colander. Add sugar and cinnamon. Turn into pastry lined pan and cover with top crust. Bake 10 minutes at 425°, then reduce heat to 350° and bake 30 minutes longer.
Preheat oven to 400°. Combine corned beef, potatoes, soup, 1/2 can onions and the pepper. Spoon evenly into 8 x 12-inch baking dish. Bake, uncovered, at 400° for 20 minutes or until heated through. Using back of spoon, make 6 wells in hash mixture. Break 1 egg into each well. Bake, uncovered, 15 to 20 minutes or until eggs are cooked to desired doneness. Sprinkle cheese down center of dish and top with remaining onions. Bake, uncovered, 1 to 3 minutes or until onions are golden brown. Serves 6.
Mix ingredients in order given, first sifting flour with soda and spices. Drop by teaspoon onto greased baking sheets. Bake at 350° for 8 to 10 minutes (don't overbake).
Bring fish and water to a boil in a 12 inch nonstick skillet. Reduce heat and simmer fillets 8 to 10 minutes until cooked through. If fillets are thick turn halfway through cooking. Drain on paper towels, cool. Flake fish into small pieces with fork. Combine rice, mayonnaise,	bread crumbs, Old Bay Seasoning, egg, salt, pepper, and dry mustard in bowl. Stir in fish and refrigerate one hour or overnight.	Line jelly roll pan with waxed paper. Sprinkle with one tbsp. cornmeal. Shape fish into 8 1/2 inch patties, place on pan and sprinkle tops with one tbsp. cornmeal.	Melt 2 tbsp. butter in large nonstick skillet over medium heat, cook 3 minutes. Add 1 tbsp. butter, turn cakes and cook 3 more minutes. Makes 4 servings.
Microwave marshmallows and 2 tablespoons milk in medium microwavable bowl on High 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of the whipped topping.
Mix all ingredients together with wooden spoon. Do not use electric mixer. Bake in greased Bundt pan/loaf pan or small aluminum pans at 300° for 50 to 70 minutes or until brown.
Brown ground beef and bacon in a large skillet, add onion and cook until tender. Pour off excess drippings. Add brown sugar, catsup, mustard, vinegar, salt and pepper: mix well. Stir in beans. Bake, uncovered, at 350 degrees for 45 min. 6-8 servings.
Saute onion and garlic in oil. Stir in remaining ingredients except tortillas and cheese. Simmer, uncovered, 15 minutes. In greased 2-quart casserole, layer. Bake at 350° for 20 minutes.
Fix green jello as directed on package. Chill until slightly thick. Remove from refrigerator and blend in softened cream cheese and Cool Whip with blender. Add nuts and stir. Pour into mold, if desired. Chill for 30 minutes to an hour.