HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger, chopped onion, green pepper, salt and pepper to taste. Mix with enough canned milk to hold mixture together. Line a cookie sheet with foil. Make small meatballs and put on pan. Bake at 350° about 10 minutes. Drain on paper towels. Put tomato sauce and cans of water in a large pot; add meat balls and bring to a boil. Add bay leaves. Let simmer for 3 or 4 hours. Add tomato paste and let simmer about 15 minutes. Serve over spaghetti noodles.
Poke holes all through cake before frosting. Bring oleo, cocoa and milk to a boil. Add sugar and vanilla; pour over hot cake.
Peel and dice fresh broccoli stalks; peel and dice apples. Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper and cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled. Garnish with dollop of yogurt and sprinkling of minced parsley.
Boil chicken breasts. Tear white meat off and layer in casserole dish. Take can of cream of chicken soup and pour over white meat. Take chicken broth and cook the stuffing in the broth. Then take the stuffing and put over chicken and soup. Bake at 375° for about 1/2 hour.
Preheat oven to 350°. Melt oleo in 9 x 13-inch baking dish (or pan). Sprinkle with bacon bits; place chicken in dish. Sprinkle with Lawry's seasoning salt.
Mix all together, adding beaten egg whites last. Bake at 450° for 10 minutes. Reduce heat to 350° for approximately 20 to 25 minutes. Makes 1 pie.
Combine 1/2 cup of each flour with the oil, yeast and apple juice in a large mixing bowl. Beat with an electric mixer for 3 minutes. Add the remaining flour and knead for 10 minutes until smooth and elastic. Add more flour if too sticky. Tear off pieces of dough, roll into long snakes and form into desired shapes.
Core and cut up apples. Do not peel. Place in pan; add 3/4 cup water. Cook until tender; add margarine, white sugar, brown sugar, sugar/cinnamon mixture and cornstarch, mixed with milk (small amount). Cook until mixture begins to thicken. Place in pie shell in well-greased pan. Pour pecans evenly over the pie and cook at 350° for approximately 30 minutes or until crust browns evenly or pecans have browned.
Fold in Pineapple Dressing. Fold in 1/2 pint whipped cream.
Mix flour, salt and baking powder. Mix butter and peanut butter, then both kinds of sugar. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop mix from teaspoon on cookie sheet. Flatten with fork. Bake at 375° for 10 to 15 minutes until lightly browned. Makes 4 to 5 dozen.
Mix cake according to directions and pour in 13 x 9-inch pan. Bake according to directions on box. Mix sugar and pineapple and bring to boil. Pour over cooled cake. Chill. Mix pudding and pour over chilled pineapple. Spread whipped topping over top.
Cut meat into thin strips. Use glass dishes for both marinating and cooking, no metal. Place meat in a single layer in pan and coat each side of the meat with the following: liquid smoke, salt to taste, Lawry's garlic and parsley mix (not too much), lemon pepper and coarse ground black pepper. Let the meat marinate at least 4 hours, overnight if possible. Drain off excess fluid before cooking and as it accumulates during cooking. Cook to desired taste in low oven (250°) for about 2 to 3 hours, or until it looks and tastes done.
Heat oven to 350°. Put chicken breasts skin side up in lightly greased shallow baking pan. Add water. Sprinkle with salt and pepper, dot with butter, cover with foil and bake until tender and cooked through. Bake for 30 minutes. Remove from oven and let cool.
Mix all together in a bowl. Put in unbaked 9-inch pie shell. Bake at 350° for 30 to 35 minutes.
Mix flour, salt and butter together over low heat. Mix cheese with beaten eggs. Add flour mixture; mix well. Bake in buttered quiche pan for 30 minutes at 350°.
Fry bacon and brown hamburger. Add all ingredients. Cook at 350° for 1 hour. Or cook 4 to 5 hours in crock-pot on low setting.
Combine Jell-O, pecans and coconut. Stir into milk and vanilla. Mix well. Chill 1 hour. Shape into strawberry shapes. Roll in red sugar. Tint sliced almonds with green food coloring and insert into tops of berries to form the leaves. Makes about 1 pound.
Grind or mash beans. Melt butter in the top of a double boiler. Add cheese. After cheese has melted, add remaining ingredients. Add juice from beans, if mixture is too thick.
Brown meat, onion and green pepper; drain. Add sugar, mustard and Worcestershire; mix well, then add picante sauce and water. Cook on low for 1/2 hour. In crock-pot, put beans and meat mixture; heat until hot. Serve.
Mix together the ingredients, but use an extra large serving spoon (not a tablespoon) to measure them out. Toss over pasta and dress with scallions. Serve.
Mix, in a gallon size or larger pan, and heat slowly until juice is extracted. Increase heat and boil very hard for 11 minutes, stirring constantly. Cool and skim. Seal in pint jars. Yields 1 1/2 pints.
Mix all ingredients and bake in a greased and floured jelly roll pan at 350° until done. Cool before icing.
Mix first 6 ingredients; bring to boil. Simmer until sugar is dissolved. Add 2 teaspoons rum extract. Pierce ham with fork. Cover with sauce. Baste with sauce while cooking; add lemon juice and raisins to pan drippings. Blend cornstarch and water. Add all to sauce. Cook until thickened. Add rum extract and serve with ham.
Cook zucchini and onion in boiling water 2 minutes. Drain well. Combine soup, sour cream and raw carrots. Fold in drained zucchini and onion. Mix stuffing mixture with melted butter. Spread 1/2 stuffing mixture in 9 x 12-inch glass baking dish. Spoon vegetables on top. Sprinkle remaining stuffing mixture on top. Add grated cheese if desired. Bake at 350° for 25 to 30 minutes. Serves 8.
Thaw and drain broccoli. In a large saucepan, mix cubed Velveeta cheese, mushroom soup, butter and milk. Stir over medium heat until cheese melts. Add broccoli and sherry. Stir until thoroughly heated and serve. (If you are in a hurry, you can add broccoli to soup frozen, stir until heated.)
Boil cranberries, sugar and pineapple juice until cranberries pop and are tender. Mix Jell-O and rest of ingredients. Pour in Pam sprayed mold and let set. Invert on plate and serve.
Combine chicken, vegetables, nuts, soup and milk. Mix well. Add 1 cup of onions. Pour into a 1 1/2-quart casserole. Bake, covered, for 45 minutes. Uncover and top with remaining onions. Bake, uncovered, for 10 more minutes.
Heat oven to 375°. Cream butter, sugars, eggs and vanilla thoroughly. Stir in peanut butter. Sift flour, soda and salt into mixture. Form small balls and place on ungreased cookie sheet. Press fork crisscross on cookies. Bake 8 to 10 minutes. Makes 5 dozen.
Fry bacon with onion. Melt butter. Add Italian green beans, salt, pepper and garlic.
Sprinkle chicken with salt and pepper; dredge with flour (reserving excess flour). Heat 3 tablespoons butter in large skillet, brown chicken and remove from skillet. Add onions to skillet and saute. Add wine to onions and cook over high heat until nearly evaporated. Add reserved flour and stir to make paste. Sprinkle with tarragon; stir in broth. Return chicken to skillet, cover and cook until tender (about 25 minutes). Transfer chicken to platter. Add remaining butter and cream to skillet. Heat while stirring. Serve this sauce over chicken.
Brown meat, onion, garlic, bell pepper and mushrooms in 1 tablespoon oil in a large skillet or pot. Add tomato sauce and water and cook on low heat for about 20 or 30 minutes. Cook noodles in boiling water according to package directions using 1 tablespoon oil and 1 teaspoon salt; drain. Layer noodles, cheeses and meat sauce in lightly greased lasagna pan or roaster, repeating layers and topping with cheese. (Have available a jar of Prego or other spaghetti sauce in event of meat sauce shortage.) Bake at 350° for 45 to 60 minutes or until done.
Place all ingredients in the bread machine in the order listed. Select dough cycle. Grease a cookie sheet. Divide the dough into 10 pieces and shape each in a ball. Place 2 inches apart on the cookie sheet. Brush with melted butter. Cover and let rise 30 to 40 minutes or until double in size. Bake in a 375° oven for 12-15 minutes or until golden brown. Brush tops with extra melted butter when you remove them from the oven.
Sprinkle pork chops with 1/4 teaspoon salt and pepper. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook until browned, 8 minutes a side. Remove to plate and keep warm. Reduce heat to medium. Heat remaining oil in skillet. Add onion; cook 1 minute. Add vinegar; cook 2 minutes, scraping up browned bits from bottom of pan. Add potatoes and cook until browned, stirring frequently, 10 to 12 minutes. Add apples, apple cider, ginger, cinnamon, sage and remaining salt. Bring to a boil; reduce heat. Cover and simmer until apples and potatoes are tender, 10 minutes. Return chops to skillet and heat through, about 3 minutes. Makes 4 servings. Per serving: 524 cals.; 24 g. protein; 32 g. fat; 79 mg. chol.; 37 g. carbs.; 339 mg. sodium. Work time: 50 minutes. Ready to serve in 50 minutes.
Mix all and top with a liberal amount of Parmesan cheese. Bake at 350° for 45 minutes. Serves 6.
In a mixing bowl, beat the cream cheese. Add the sour cream, Cheddar cheese, green chiles and Worcestershire sauce. Stir in the green onions and bacon. Put dip in a small slow cooker. Stir occasionally. Serve with crackers.
Dip sliced apples in orange juice to keep from darkening. Mix first 5 ingredients. Chill before serving.
Peel and slice potatoes flat, 1/4-inch thick. Cut up Spam in small chunks. Place 4 tablespoons margarine in bottom of 2-quart casserole. Place a layer of potatoes, then a layer of Spam. Repeat butter, potatoes and Spam. Top with layer of cheese. Add seasoned salt to taste. Pour milk over all the casserole. Bake in covered dish at 325° until the potatoes are tender.
Make 3 layers of graham crackers and 2 layers of chocolate pudding. Serve with Cool Whip, if desired. One graham cracker square = 1 serving.
Cream butter and sugar; add eggs and beat well. Add flour and other dry ingredients. Blend. Add apples, nuts and raisins. Bake in a greased and floured 9 x 13-inch pan. Bake 40 to 45 minutes at 350°. Cut into squares and serve with any desired topping such as ice cream, hard sauce or whipped cream.
Beat butter and cheese in a medium size bowl. When creamy, stir in flour, salt and onion soup mix. Mix well and then turn out and roll into a cylinder about 9 inches long and 2 inches in diameter. Wrap in waxed paper and chill 1 hour or longer. (Dough also may be frozen, then thaw enough to slice.)
Mix the first 5 ingredients in a large baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
Brown sausage 3 to 4 minutes; drain. Beat eggs and milk; add mustard, salt and pepper. Mix well; add cubed bread. Fold in cooked sausage and 1 1/2 cups shredded cheese. Pour into greased 9 x 13-inch baking dish. Let stand in refrigerator covered overnight. Remove from refrigerator 1 hour before baking. Bake uncovered at 350° for 1 hour.
Heat oven to 400°. Grease a pie plate. Brown beef and onions in a skillet. Drain. Spread in plate. Beat milk, eggs, biscuit mix, salt and pepper for 1 minute. Pour over ground beef and onion mixture. Bake for 25 minutes. Top with tomatoes and cheese. Bake until toothpick comes out clean.
Mix 1 large box of sugar-free jello with 1 large container of lite Cool Whip. Add 4 ounces of low-fat cottage cheese and 1 can drained pineapple. Refrigerate.
Combine the first 4 ingredients in bowl and toss. Combine vinegar and next 5 ingredients in a jar. Cover and shake well. Pour over mixture; toss well.
Flour table and roll out dough into large circle. Cover dough with Mozzarella cheese and top with pepperoni, overlapping pieces. Roll into loaf and place on cookie sheet. Bake at 350° for 45 minutes to 1 hour, until golden brown. Best served hot, but can be served cool.
Put chops in double boiler. Melt chips and peanut butter. Add noodles. Drop on waxed paper and cool.
Combine first 7 ingredients. Pat out half into flat meat loaf shape. Sprinkle cheese and mushrooms across top. Shape other half of meat mixture and cover cheese and mushrooms. Seal sides and edges. Bake at 350° about 1 hour. Spread ketchup last 15 minutes of baking time.
Flour chicken; save rest of flour. Cook chicken in hot oil, medium heat, until browned. Remove chicken. To oil in skillet, add rest of flour and onions. Stir 2 minutes. Add salt, paprika, pepper, water and bouillon. Add chicken; cover and simmer for 25 minutes or until chicken is tender.
Put vegetables in a 9 x 13-inch glass container in layers. Spread mayonnaise over the top and sprinkle with sugar, salt, garlic and grated cheese. Cover and chill for 24 hours. Before serving, add eggs and bacon. Do not toss. Serves 8 to 10.
Dissolve gelatin in boiling water. Add ginger, stirring well. Stir in ice tea, then pears. Pour into a small, oiled mold and chill until firm. Serve on a bed of lettuce. Top with mayonnaise or whipped topping. Sprinkle with mace and garnish with a maraschino cherry. Yields 4 servings.
Drain fruit. Mix milk with pudding. Stir in remaining ingredients. Add to fruit. Chill. Two hours before serving, add sliced bananas and chopped apples. Yield: 12 servings.
Mix dry ingredients with lemon rind. Cut in shortening. (At this point, you may refrigerate for finishing at later time if desired.)
Heat oven to 350°. Beat egg whites and set aside. Combine egg yolks, sugar and vanilla. Beat until creamy. Mix flour and baking powder or flour and cocoa and baking powder. Put egg whites over egg yolks mixture. Sift flour mixture over egg whites. Fold under gently; don't stir. Put mixture on cookie sheet, lined with wax paper. Smooth even. Bake on top shelf in oven at 350° until golden brown, about 7 minutes.
Mix butter, sugars, eggs and vanilla. Add flour, salt and baking soda. Then stir in oats and raisins. Spread in 9 x 13-inch greased pan. Bake 1/2 hour in 350° oven. Cool slightly and cut into 32 bars.
Alternate in casserole dish with layers of bread, sausage and cheese 2 times. Top last layer with cheese. Pour liquid over top and refrigerate overnight. Bake 45 minutes at 350°. Be sure eggs are done.
Separate eggs and let them come to room temperature. Combine peaches and sugar. Toss carefully to coat. In a large bowl, combine milk, lemon juice and egg yolks; blend well. Stir in peaches. Beat mixture and pour into a 9 x 13-inch dish. Cover with foil and freeze for 2 hours or until a firm mush forms. Turn the mixture into a large chilled bowl and break into pieces. Beat until fluffy, but not melted. Quickly return to original dish and freeze for 2 hours.
Mix all ingredients and place in flat baking pan. Place chicken on top of rice mixture. Bake at 325° for 1 1/2 hours.
Prepare chili as directed on package. Smooth cream cheese into 13 x 9-inch pan. Pour chili over cream cheese. Cover chili with grated Mozzarella and Cheddar cheese. Bake in a 350° oven for 15 to 20 minutes (until cheese is melted). Serve with chips.
Arrange all ingredients, except chili, in salad bowl. Chill. Heat chili; pour on top of salad. Toss lightly to coat.
Heat oven to 450°. Brush bottom of 13 x 9 x 2-inch pan with about 1 tablespoon melted margarine.
Mix oil, sugar and eggs. Add molasses, soda, cinnamon, ginger, salt and flour. Roll into balls. Roll balls into sugar; flatten. Bake at 350° for 10 minutes. Makes a large batch.
Mix all ingredients in bowl. Pour into container with seal. Refrigerate until needed. Serve with baked corn chips. Great with Mexican food.
Brown hamburger meat and drain. Add all ingredients in a large boiler. Bring to a boil for 10 minutes. Serve with crackers.
Beat eggs. Add oil and water, then Jell-O and flavoring. Add cake mix and beat well. Pour in greased and floured tube pan and bake in a 350° oven approximately 45 minutes.
Prepare rice according to package directions. Put into sealable plastic bowl. Add chopped celery, onion and pickle; mix well. Mix mayonnaise, parsley, salt, pepper and garlic powder in a separate bowl; blend into the rice mixture. Open and drain tuna. Flake into rice mixture; mix thoroughly. Open and drain peas. Add to rice mixture; mix thoroughly. Seal bowl; place in fridge. Chill 4 to 6 hours. Serve with garnish of lettuce or endive, egg and tomato slices. Makes 6 to 8 generous servings.
Combine dry ingredients in large bowl; set aside. In another bowl, mix all liquid ingredients, then make a well in your dry ingredients and add 1/2 the liquid into bowl. Stir until smooth, then add the rest of liquid and mix until smooth. Mixture will be thin. Pour into ungreased, unfloured 13 x 9-inch pan. Bake at 350° for 40 minutes.
Mix crackers and oleo together; put part of cracker mix into bottom of casserole dish. Add chicken soup mixture which has sour cream added to soup; top this with rest of cracker crumbs. Bake at 350° about 45 minutes or until very bubbly. I have used herb Pepperidge Farm mix with oleo instead of crackers; both are good.
Mix all ingredients except cream. Stir until sugar is well dissolved; fold in whipping cream. Pour into a 13 x 9 x 2-inch dish and freeze. Serves 16 to 20.
Sift flour and salt together; cut in shortening until pieces are size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten on lightly floured surface by pressing with hand 3 times across in both directions. Roll from center to edge until 1/8-inch thick. Makes one 8, 9 or 10-inch double crust pie.
Mix buttermilk, baking soda, salt and baking powder thoroughly. Stir in cornmeal and flour. Add egg, cream style corn and green chilies. Fry bacon. Cool and crumble bacon and add to other mixture. Pour excess drippings from skillet into mixture. Stir well and pour into skillet. Put grated cheese on top. Bake in the oven at 450° until brown.
Cream butter and sugar. Add eggs, vanilla, flour and milk, a little at a time, until thick. Put in refrigerator overnight. Work in more flour. Roll out and cut in shape you like. Bake at 350° until brown. Sprinkle with sugar and cinnamon.
Sprinkle gelatin on cold orange juice to soften. Add softened gelatin to very hot water and stir until thoroughly dissolved. Add salt, vinegar and artificial sweetener. Chill until thickened. Fold in carrots, pineapple and orange. Turn into mold and chill until firm. Yield: 6 servings. Carbohydrate 7 g, protein 1 g, fat 0 g, calories 32. One serving = 1/2 fruit exchange.
Cut stew meat into 1 1/2-inch cubes. Brown meat in salad oil in a Dutch oven. Add beef and bean seasoning mix, onions and water. Bring to boil, reduce heat and simmer, covered, for 45 minutes. Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Preheat oven to 400°. Dissolve yeast and sugar in water. Sift flour and add oil to flour. Add sugar, yeast and water to flour mixture. Beat well 1 minute with electric mixer. Drop into greased muffin pan. Let rise in warm place 30 minutes. Bake at 400° for 12 to 15 minutes.
Enjoy while encouraging Godly creative uniqueness of each. Adjustments may be required to thoroughly appreciate the value of the moment. Worth cannot be calculated. Moments precious to sustain life will be realized through participation.
Mix first 5 ingredients in a large container. Stir and mix well. Pour into freezer containers.
Beat egg. Add balance of ingredients. Spray pie pan with Pam. Add a little wesson oil to coat. Pour in mixture. Bake at 500 degrees for about 20 minutes or until brown. Makes 4 servings.
Prepare vegetables and chicken. Saute garlic and ginger in oil. Add chicken and vegetables. Stir-fry for 3 minutes. Reduce heat. Add water and cornstarch mixture. Allow it to begin thickening. Pour in picante sauce.
Cut chicken tenderloins into bite size pieces. Coat with Cajun coating mix. Heat canola oil (enough to almost cover chicken chunks). Add nuggets to oil when oil is hot. Brown thoroughly on both sides; check by cutting to ensure chicken is thoroughly cooked. Serve with barbecue sauce, ketchup or any other sauce desired.
In hot oil in heavy skillet over fairly high heat, brown chops (a few at a time) lightly on each side. Add tomatoes, garlic, green pepper and basil. Cover and simmer 25 minutes, turning once. Add olives and cook 10 minutes or until chops are tender when tested near bone with knife point. Serve on bed of rice.
With top chafing pan set in water jacket, melt butter. Add cheese. While it's melting, slowly add beer. Add seasonings. Stir constantly with wooden spoon until mixture is blended and cheese is melted. Serve at once on hot buttered toast. Serves 6.
Drop head of cabbage in boiling water until wilted. Remove core and chop coarsely. Mix meat, rice, spices, ketchup and liquid. Roll into balls and brown in oil. Remove and saute onions. Layer cut up cabbage, meatballs and onions, ending with cabbage. Mix soup, sugar, raisins, salt and pepper to taste. Pour over meat. Cook approximately 2 hours.
Heat oven to 350°. Grease bottom of two loaf pans or 9 x 13-inch or 3 small loaf pans. Mix sugar and shortening together; stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden pick comes out clean, 60 to 70 minutes. Cool 5 minutes.
Cream butter and sugar. Mix ingredients in order given (butter and sugar, eggs, flour, bananas, sour milk, soda and nuts). Pour into well greased loaf pan. Bake at 350° for 30 to 45 minutes.
Cream butter and cream cheese together. Sift flour with salt, sugar and baking powder. Blend dry ingredients thoroughly with cheese mixture. Add beaten eggs. Stir until blended. Chill in refrigerator for 1/2 hour. Pat or roll out dough on floured board to about 1/3-inch thickness. Cut with floured biscuit cutter. Place 1/2 teaspoon of desired jam or filling in center of each round. Bake on ungreased cookie sheet at 375° for about 15 minutes.
Melt oleo in skillet; add brown sugar. Stir until dissolved. Add 1/2 cup milk; boil slowly. In bowl, beat egg yolks, then mix 1/2 cup milk and flour. Stir until smooth. Add 1 more cup of milk; slowly add to sugar mixture. Stir until thick; boil 2 minutes. Add vanilla. Cool. Pour in pie shell.
Spread cream cheese in the bottom of a casserole dish. Pour chili over cream cheese. Top with thin slices of Velveeta. Heat until melted. Serve with plain corn or tortilla chips.
Melt chocolate and butter in pan. In separate bowl, beat the eggs until light. Add sugar and stir. Combine chocolate mixture to sugar and egg mixture. Add flour and remaining ingredients. Pour into greased 8 x 8-inch pan. Bake at 350° for metal or 325° for glass pan for 25 minutes, or until toothpick is clean.
Boil chicken in salted water; bone and skin. Cook broccoli according to package directions. Place broccoli in buttered casserole dish. Place chicken on top. Make sauce with soup, mayonnaise, lemon juice and curry powder. Pour on top of boned, skinned chicken pieces. Top with cheese and put on bread pieces, covering the entire casserole. Spread melted butter over bread. Heat in oven until bread is completely browned. Serve over rigatoni, rice, shells or noodles or over mashed potatoes. Serves 4.
Brown ground beef and onion; drain well and transfer to a large pot. Add next 6 ingredients and mix well. Simmer 1 hour on low heat. Layer following ingredients on individual plates as follows: crushed Doritos; hot cooked rice; the meat sauce; grated Cheddar cheese; chopped onion; chopped tomatoes; chopped lettuce, and Picante sauce. Makes 8 servings.
Pound steak to tenderize. Moisten with water. Sprinkle with Adolph's meat tenderizer. Jab with a fork. Wait a few minutes then add steak to marinade, coating each side. Cover and refrigerate overnight. Remove steak from marinade and drain well. Grill steak over medium coals 6 to 7 minutes on each side until done. Slice steak across the grain into thin slices. Serve with pico de gallo, guacamole, beans, lettuce and whatever else you like.