HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease pie plate. Sprinkle ham, cheese and onion in pie plate. Beat remaining ingredients until smooth. Pour on ham and cheese. Bake until golden brown and knife comes out clean. Cool for 5 minutes. Serves 6.
Cook and stir sausage and onion until sausage is light brown. Drain and stir in remaining ingredients. Heat to boil; reduce heat. Cover and simmer until vegetables and tortellini are tender. Serve with grated Parmesan cheese.
Simmer raisins until plump (20 to 30 minutes). Add enough water to raisin liquid to make 1/2 cup. Cream together shortening, sugar, eggs and vanilla. Stir in liquid. Sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. Add to creamed mixture. Stir in oats, raisins and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix ingredients well and form into loaf shape. Place in nonstick pan or spray with vegetable oil. Bake at 350° for 30 minutes. Pepper to taste. Serves 4.
Mix eggs and milk together. Cook sausage and onion until brown. Drain. Mix well with kraut and 4 tablespoons cracker crumbs. Set aside to cool. Combine cream cheese, parsley, mustard, garlic and pepper. Mix well and stir in sausage mixture. Chill. Shape into 3/4-inch balls. Roll balls into flour. Dip in egg mixture. Roll in cracker crumbs. Deep fry until golden brown; drain. Place in pan. Bake at 375° for 15 minutes.
Cook any kind of pasta. Pour bag of frozen mixed vegetables or fresh vegetables in the colander. Drain pasta over veggies. This thaws frozen variety or lightly blanches fresh veggies. Rinse pasta and veggies with cold water. Use hands or a spoon to mix while rinsing. In a mixing or serving bowl, mix pasta, veggies, one can cooked chicken, turkey or shrimp. If you prefer, add diced ham or leftover meat. Add diced cheese if you like.
Grease and flour a 9 x 13-inch pan. In bottom of pan layer coconut and pecans. Prepare German chocolate cake mix according to directions. Pour on top of coconut and pecans. Melt margarine, combine with cream cheese and powdered sugar. Drop in "blobs" on top of cake mixture. Bake at 350° until white "blobs" turn brown or disappear.
Place flour and salt in large bowl. Cut shortening and butter until mixture is coarse and mealy. Sprinkle in ice water. Lightly knead until dough forms a ball. Divide dough in half. Place in plastic bag and chill at least 1 hour or overnight.
Melt oleo in 9x9 pan; spread crumbs over bottom of pan, then coconut, next chocolate chips, next pecans, and pour cond. milk over all. DON'T MIX. Bake at 350° for 30 min. cut into bars.
Slowly melt butter in pan. Stir in Worcestershire sauce, garlic powder and salt. Add Chex and nuts. Mix until the pieces are coated. Heat in a 250° oven for approximately 45 minutes. Stir every 15 minutes. Yields 6 3/4 cups.
Season pork chops with salt and pepper and brown on both sides. Arrange potatoes in a baking dish. Mix soup, milk and onions and pour over potatoes. Place pork chops on top and sprinkle with cheese. Bake at 375° for 1 hour and 15 minutes.
Saute mushrooms and onion in a small amount of butter. Cook the peas; set aside. Cook the carrots; set aside. Melt 3 tablespoons butter; blend in flour. Gradually add chicken broth. Cook and stir until thick. Add the chicken, the vegetables and salt. Heat to boiling.
In small skillet toast cumin seed, oregano, paprika and cayenne over medium heat, stirring 2 to 3 minutes or until paprika turns dark. Transfer to small bowl and add pasilla chili. In large saucepan, heat 3 tablespoons oil and saute onion for 5 minutes. Add spice mixture, chipotle chili, green pepper, garlic and tomatoes. Simmer for 15 minutes. Add dried black beans (soaked), water, bourbon and bay leaf. Cook partially covered over low for 2 1/2 hours or until beans are tender. Add more water if necessary. Stir in cilantro and salt. Ladle chili into bowls and sprinkle with Parmesan cheese and a dollop of sour cream.
Mix and microwave for 3 minutes on High. Stir and turn 1/2 way. Pour into buttered pan and refrigerate 1 hour.
Sprinkle jello and sugar over pineapple in saucepan. Bring to a boil. Simmer and stir 1/2 to 1 minute until jello is dissolved. Add cream cheese and stir until well mixed. May set overnight or in refrigerator until just set. Whip Dream Whip according to directions. Whip or beat well the set jello and mix with the Dream Whip. Whip all together. May use some cut up fresh strawberries with this to make more.
Dissolve Jello in hot juice, drained from pineapple and cherries. Add coke. When Jello starts to jell, stir in fruit and chill. Serves 16.
Beat egg whites until almost stiff. Add sugar gradually and beat well. Fold in crumbs, pecans and vanilla. Pour into greased and floured 10-inch pie plate. Bake 30 to 40 minutes at 350°. Let cool completely. Top with whipped cream. Let chill at least 2 hours. Keep refrigerated.
Cut shortening into flour, mixed with sugar and salt. Beat egg with vinegar in 1-cup measure and add enough water to make a cup of liquid. Add this to flour and mix well. Refrigerate before using. Keeps up to 8 weeks.
In a large bowl, combine the fruit, sour cream, marshmallows and coconut. Cover and refrigerate for several hours. Yields 6 to 8 servings.
Cook sliced squash and sliced onion until tender, drain. Add cheese while squash is hot. Add dressing mix, chicken soup and pimento. Mix well. Pour into baking dish and bake at 300° for 30 minutes.
Brown onion with hamburger. Add remaining ingredients. Mix and place into casserole dish. Bake at 350° approximately 30 minutes or until squash is done. Top with cheese while hot.
Melt 1/2 oleo and saute onion and celery. Add to other ingredients (chicken, rice, water chestnuts, pimento, sour cream and cream of chicken soup) and put in casserole or other baking dish.
Place all ingredients in large pot. Simmer for 1 hour and then put through blender. Good for freezing.
Beat eggs. Add sugar and Karo. Mix well. Add salt and vanilla. Mix real good. Pour over 1 cup chopped pecans in unbaked pie shell. Bake 45 to 60 minutes at 350° or until firm.
Place beef in shallow baking dish. Saute garlic in oil until golden. Blend in mustard, soy sauce, rosemary and vinegar. Pour sauce over meat. Cover and refrigerate 24 to 48 hours. Turn occasionally. Place roast on cold broiler grid about 4 to 5 inches from heat.
Preheat oven to 425°. Line a 9-inch pie pan with pastry. Combine the eggs, sugar, salt, corn syrup and vanilla in a bowl and blend well. Stir in pecans. Pour into pastry. Bake 10 minutes, then reduce heat to 350° and bake for another 35 minutes. Serve with cream.
Mix flour, salt and baking powder. Add shortening and mix well. Add milk and knead well (use your hands). If a bit sticky, add a bit more flour.
Beat together the flour, sugar, cocoa, shortening and/or applesauce, soda, baking powder, vanilla and salt. Add 1 cup cold water and 1 egg; mix well. Add 1/2 cup cold water and 2 eggs; mix well. Bake at 350° for 40 minutes, or until it tests done.
Rub mixing bowl with garlic. Combine softened cream cheese and milk, mixing until well blended. Add remaining ingredients; mix well. Spread on toast or crackers.
Cook rice. Cook broccoli and onion in butter. Melt cheese a little and mix all together. Bake at 350° for 30 minutes. Serves 6.
Put 1 cup whipping cream in a large saucepan. Stir in gelatin. Allow to soften about 5 minutes. Place over low heat and scald (do not boil). Remove from heat. Add chips and stir to melt. Mix in peanut butter and stir until smooth. Chill at least 15 minutes until lukewarm. Beat egg whites until stiff. Add sugar. Continue beating until stiff peaks form. Fold into vanilla mixture. Return to icebox. Beat remaining cup of whipping cream until stiff. Fold into vanilla mixture. Pour into prepared crust (graham cracker or chocolate). Chill until firm.
Mix together corn syrup and fresh crushed strawberries, blueberries, peaches or sweet cherries. Chill and serve over ice cream, pancakes, waffles, fritters, French toast, plain cake or pudding. Makes 2 cups sauce.
Mix together until blended. Roll into 1/2-inch balls. Bake on ungreased cookie sheet at 350° for 12 minutes. Roll in confectioners sugar while cookies are still hot.
Puree avocados in food processor. Add lemon juice to thin. Remove from processor. Add chopped tomatoes, onion and mayonnaise. Serve with nachos or corn chips.
Combine all ingredients in large jar. Invert daily until sugar dissolves (4 or 5 days). Store in cool, dark place 2 months. Strain and enjoy.
Drain pineapple and mandarin oranges. (Hint: Save pineapple juice and dip bananas in it to keep them from turning brown so quick.) Mix all fruit together and peach pie filling and serve chilled. Serves 8 to 10.
In food grinder, grind cranberries, apples and oranges. Mix in red food coloring and sugar. Refrigerate overnight.
Grind zucchini. Grind the onions and green peppers. Mix zucchini, onions and peppers. Add salt and let stand for 30 minutes, then drain well. Add sugar, vinegar, turmeric, celery seed, mustard seed, black pepper and green food coloring. Boil 3 to 5 minutes and pack in sterilized jars and seal. Makes 6 pints.
Cream the cream cheese and fold in the Cool Whip. Drain the pineapple and add to mixture. Fill the ladyfingers and refrigerate.
Mix beef, oatmeal, egg and onion; shape into 1-inch balls. Heat oil in large skillet over medium-high heat. Add meatballs and cook, shaking pan occasionally, until evenly browned. Remove with slotted spoon to paper towels to drain. Add green pepper to drippings in skillet. Cook over medium heat 2 minutes or until crisp-tender. Drain with meatballs. Pour off all but 1 tablespoon fat from skillet. Add remaining ingredients and stir over medium-low heat until sauce is smooth, transparent and thickened. Add meatballs and peppers; stir to coat with sauce and heat through. Serve with toothpicks or on small plates. Makes 10 servings, 4 meatballs each.
Scrape and slice carrots; cook until tender in salted water and drain. Saute until tender the minced onion and chopped celery in margarine. Mix all ingredients together in baking dish and top with Ritz cracker crumbs and bake at 350° for about 30 minutes.
Slice scallions into thin rings (use most of scallion). Cut breasts into about 8 to 10 pieces; coat with flour. Heat oil and 1 tablespoon margarine in a large skillet over medium-high heat. Add chicken; brown on each side until golden, about 4 minutes on each side. Remove chicken to a serving tray and keep warm. Add 1 tablespoon margarine and scallions to pan; cook for 2 minutes. Add lime juice; cook 30 seconds. Pour over chicken and serve. Yield: 4 servings.
Puree berries, lemon juice and sugar in a blender; strain to remove seeds. Prepare dehydrator tray with a light spray of nonstick cooking spray. Pour berry puree into prepared tray to approximately 1/4-inch thick. Spread puree with rubber spatula to evenly distribute. Dehydrate at 135° for 4 to 5 hours or longer, until puree is leathery, pliable and no longer tacky to touch.
Preheat oven to 350°. In small bowl, cream the butter. Add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pie shell. Bake for 45 to 50 minutes, or until golden brown. Cool about 1 hour; serve warm.
Melt butter in saucepan. Stir in bread crumbs. Add garlic, paprika, Romano cheese and white wine to taste. Mix to make a thick mixture. Put scallops in a casserole or shallow baking pan with butter. Spread bread crumb mixture on top of scallops. Bake at 400° for 20 to 30 minutes, or until scallops are white and firm.
Combine first 6 ingredients; beat 5 minutes at medium speed. Fold in blueberries. Pour filling into pastry shell. Bake at 400° for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 additional minutes. Chill before serving.
Brown meat. Combine soup and corn. Pour Tater Tots on bottom of pan. Add corn, soup and meat. Then top with Cheddar cheese. Bake at 350° for 40 minutes.
Combine all ingredients. Place in unbaked deep dish pie shell. Bake for 45 minutes at 350°.
Heat milk/water to lukewarm. Add sugar, oil and salt. Then add dissolved yeast and beaten egg; stir well. Add flour, one cup at a time; stir well. Do not knead dough. It will be sticky. Let rise until double. Turn onto bread board and mix a little flour until workable. Do not knead. Make into your favorite shape rolls. Let rise and bake at 425° until golden brown. Makes 24 plus rolls.
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in nuts. Combine remaining ingredients in a separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake about 1 1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on a wire rack.
Slightly beat the eggs and add the sugar, Karo, salt, butter and vanilla. Pour into pie shell and bake 45 minutes at 325°. After 30 minutes, baked (or 15 minutes before finished), add the chocolate chips and over this, the nuts. Return and bake the remaining 15 minutes. Cut into small wedges with whipped cream on top. (Add 1 to 2 tablespoons bourbon, do not let curdle, to fresh whipped cream.)
Mix together first 6 ingredients, adding crabmeat last. Sprinkle with almonds and paprika. Bake at 350° for 20 to 25 minutes. Serve with thin sliced French bread or crackers.
Place all ingredients in a 13 x 9-inch Pyrex baking dish. Microwave until cheese is bubbly, about 5 minutes. Serve warm with corn chips for dipping.
Saute chicken in margarine until browned. Add onion, celery and pepper. Saute, stirring, until tender. Add chicken broth, stewed tomatoes (broken up with spoon) and lime juice. Heat through. Add salsa and cook over low heat until hot. Serve with garnish of cilantro sprig and lime slices. Good with tortilla strips.
Cook beef, onion and celery in a large skillet until meat is brown. Drain drippings. Stir in soup, thyme and salt. Spoon meat mixture into a greased 2-quart shallow casserole dish. Spread potatoes over meat mixture. Bake at 350° for 20 minutes. Remove from oven and sprinkle cheese over top. Return to oven. Bake for 10 minutes more.
Mix dry ingredients in order, cutting in the shortening as you do for biscuits or pie crust dough. Stir in buttermilk, also the water and yeast mixture. Blend thoroughly. The dough is ready to be refrigerated in large bowl or made into biscuits.
Butter large pie plate. Mound with sliced apples. Combine cinnamon, nutmeg and 1 tablespoon sugar and sprinkle over apples. Melt butter. In a bowl, mix 1 cup sugar, flour, nuts and salt. Beat eggs slightly and add to dry mixture. Mix in melted butter and pour over apples. Bake at 350° for 45 minutes.
Place cantaloupe in a large saucepan. Bring to a boil over low heat. Boil, stirring occasionally, until smooth. Stir in sugar, lemon juice and rind. Continue boiling for 15 to 20 minutes. Spoon, while hot, into hot sterilized jars. Seal with paraffin.
Sift soda, salt, flour. Add all ingredients in order with the melted butter or fat last. Pour in greased 4 x 8-inch pan. Bake 1 1/4 hours at 350° in oven.
Brown meat with other ingredients. Stuff any kind of buns. Serve. (Takes 2 packages of hot dog buns.)
Roll up fish filets and place in pan with clam juice and simmer about 4 minutes or until cooked. Place drained spinach in 8 x 8 casserole and place sole rolls on top. Sprinkle with shrimp. Pour Sauce over top. Sprinkle with Parmesan cheese. Bake at 425° for 10 to 15 minutes.
About 1 hour before serving, preheat oven to 350°. In a 2-quart casserole, stir all ingredients except broccoli, until well blended. Add broccoli and toss well. Cover and bake for 45 minutes or until broccoli is tender-crisp. Makes 4 servings. Serve with chicken in wine sauce, paprika mashed potatoes, ice cream parfaits and coffee.
Stir-fry broccoli and add a small amount of water. Then add meat, garlic and onion. Add 1/4 to 1/2 bottle of oyster sauce. Make thickening for gravy, add and simmer for 15 to 20 minutes. Put rice on before the rest of the meal and everything will be ready in 1/2 hour.
Mix egg and sugar together until smooth. Add vinegar and water. Put over medium heat, stirring constantly. When it starts to boil, turn heat to low and let it boil about 5 to 10 minutes. Add salt and butter to taste. Cool. Can be stored in refrigerator for 2 to 3 weeks.
Grind the berries in a food processor; pour sugar over the cranberries. Let stand 15 minutes. In another bowl, mix the unflavored gelatin, orange jello and water; let cool. Add the gelatin mixture to the cranberries; mix well. Add the orange and juice, pineapple and pecans. Pour in a jello mold or container; let thicken.
*You may use dark or mixed chicken. You can also boil your own chicken and tear into pieces.
In a large saucepan, combine soy sauce, sherry, water, garlic and grated ginger. Add chicken wings and simmer for 30 minutes or until tender, turning once or twice. Cool in the liquid. Serve cold. Makes 16 to 18 appetizers.
Cook broccoli; saute onion and celery in butter. Cook rice; mix soup and cheese with broccoli. Add sauteed vegetables; stir in cooked rice. Season to taste. Top with bread crumbs. Pour in greased casserole dish. Bake at 350° for 45 minutes.
In blender, sprinkle unflavored gelatine over cold milk. Let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowls and chill until slightly thickened. Before serving, stir until smooth. Can be stored covered in refrigerator up to 5 days. Makes 2 cups dressing.
Brown hamburger. Add Prego. Simmer. Cook lasagna as directed. Spoon layer of sauce in 13 x 9-inch pan, then a layer of noodles, then sauce, then cheese. Repeat until pan is full. Top layer should be cheese. Cover with foil. Bake at 375° for 35 to 40 minutes. Uncover and bake 10 minutes more or until cheese is brown and bubbly. Let stand 10 minutes, then serve.
Combine all ingredients and mix well. Pour in a greased dish and bake at 350° for about 30 minutes (until brown).
Mix sugar, butter, milk and salt. Let come to a boil and boil for 5 minutes. Remove from heat. Add remaining ingredients. Pour into Pyrex dish. Let cool, then cut into squares.
Preheat oven to 350°. Cut dough into strips; wrap around sausages. Place on an ungreased cookie sheet. Bake until lightly browned.
Mix well. Drop by teaspoon onto wax paper. Let stand 1/2 hour.
Mix cake. Fold in oranges, coconut and nuts. Bake at 350°.
Mix all ingredients together. Marinate for 1 hour. Bake 2 hours at 325°, covered. Bake an additional hour, uncovered.
Pour milk into bowl. Add pudding. Mix with mixer. Add Eagle Brand and Cool Whip. Mix with mixer. Slice bananas and add to mixture. Line oblong pan with vanilla wafers. Layer pudding mixture and cookies. Makes a lot!
Cook vegetables until not quite done. Melt cheese in soup. Drain vegetables well. Put in a 13 x 9-inch casserole dish. Pour soup and cheese mixture over vegetables. Bake at 350° for 20 minutes.
Brown ground beef. Drain. Add rest of ingredients and simmer for 1 hour. You can add grated Parmesan cheese to thicken, if needed.
Melt margarine and add remaining ingredients. Mix well; pour into unbaked pie shell. Bake in preheated 350° oven for 35 to 40 minutes until golden brown.
Cook spinach and broccoli according to package directions; drain well. Combine sour cream and soup mix; stir into spinach and broccoli. Season with salt. Place in casserole. Bake, covered, in preheated 325° oven for 40 minutes. Remove from oven. Top with cheese.
Mix cake mix, 1/2 cup evaporated milk and oleo together. Bake 5 minutes at 350° on cookie sheet. Cool cake and spread melted caramels and 1/2 cup evaporated milk. Sprinkle pecans and chocolate chips over cake. Bake 10 to 12 minutes at 350°.
Soak beans overnight. Add bay leaf, garlic, onions, salt and bacon. Simmer slowly until done. Add tomato puree, dry mustard, oregano, brown sugar, chili powder and green pepper. Simmer 30 minutes longer.
Saute onion and green pepper in margarine until tender in Dutch oven over medium flame. Add remaining ingredients. Heat thoroughly, stirring frequently. Serve hot. Makes 6 to 8 servings.
In a large mixing bowl; mix all ingredients, except chocolate chips. Add chips last. Bake in a greased and floured tube pan at 350° for 50 to 60 minutes. Cake is moist and delicious.
Cook chicken and debone. In a skillet combine soup and cheese whiz; cook on low until melted. Add broccoli, rice and chicken to cheese mixture. Stir until well blended. Top with cheddar cheese and serve.
Mix evenly in a large baking pan and cook for 30 minutes at 325°.
Pour pie filling into a 1 1/2-quart shallow casserole or 8-inch square pan. Mix cinnamon and sugar to your liking. Cut biscuits in half, making half circles. Dip in melted butter, then cinnamon-sugar mixture. Place on top of pie filling. Bake at 425° for 15 to 20 minutes until biscuits are golden brown. Serve warm with ice cream or whipped cream. Makes 5 to 6 servings.
Mix first 5 ingredients together and freeze. Thaw to slush. Pour ginger ale over slush. Serves 20.
Heat soup and cream cheese until cheese dissolves. Soften gelatin in cold water; add to hot soup and cool. Blend in remaining ingredients. Pour into a mold and refrigerate until firm. Unmold and serve with crackers.
Mix all ingredients together. Pour into greased casserole dish. Bake at 350° for 45 minutes.
Arrange sliced Twinkies in bottom of a clear, long dish. Spread crushed pineapple on top of these. Put sliced bananas on top of this. (Bananas can be dipped in lemon juice to prevent them from turning dark.)
Dissolve jello in hot water. Add orange juice and dissolve. Drain oranges. Add remaining ingredients and stir. Place in a 9 x 13-inch pan. Allow to set overnight.
Mix chopped apples and sugar. Let stand till sugar dissolves. Add beaten egg and stir. Sift flour, cinnamon, and baking soda and add to apple mixture. Bake in 375° oven for 45 minutes.
Mix soup and peppers together. Melt Velvetta in a double boiler. Add soup mixture. Heat thoroughly. Serve in a chafing dish. Serve with Doritos or Tostito chips.
In a large pot, bring everything to a boil. Cover and simmer 16 to 18 minutes. Stir twice.
Preheat oven to 350°. Combine cocoa and hot liquid. Sift together flour, salt, soda and baking powder. Cream lard and sugar; add eggs, beating 2 minutes. Add vanilla and then flour mixture, alternating with cocoa mix. Put in greased baking dish and bake at 350°.
Mix cream cheese and mayonnaise. Spread in bottom of 9x13 dish. Layer next six ingredients in order they are listed. Serve with tortilla chips.
Put chicken, skin side down, in baking dish. Pour butter over it. Bake at 400° for 20 minutes. Turn and bake 20 minutes more. Stir soup and add to chicken with seasonings. Bake 20 minutes more.
Mix all ingredients, except nuts, into one bowl. Beat with mixer or by hand for 4 minutes. Add nuts. Pour into 8 or 9-inch pie pan. Bake 30 minutes at 350°. The pie will settle in middle as it cools.
Unroll crescent rolls and place in bottom of an ungreased jellyroll pan, 15 x 10 x 1-inch, pinching edges together. Brush dough with beaten egg. Bake at 375° for 11 to 15 minutes. Cool completely. Combine cream cheese, mayonnaise and salad dressing mix; beat until well blended. Spread mixture over crust. Sprinkle with cheese and vegetables. Chill 2 hours; cut into 1 x 1 1/2-inch bites. Yield: 8 dozen.
Cut up fruit. Mix sugar, cornstarch and jello together with fruit. Let stand 10 minutes and put in pie shell. Put a couple of tablespoons of butter on top of fruit, then the top crust. Bake in 400° oven for 45 minutes.
Follow directions for devil's food cake mix and bake in 2 round layer pans. Cut the layers each in half so you have four layers.
Saute onion in saucepan; add celery soup and milk. Heat. Add potatoes and sausage, cut in pieces. Place in medium casserole; top with 3/4 cup grated cheese. Add 4 to 5 whole sausages. Cook in preheated 350° oven for 30 minutes or until brown and bubbly. Kids love it and it's easy and inexpensive!