HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes for 1 hour in preheated 400° oven. Cut potatoes in half and scoop out insides. Place in a bowl. Place shells on baking sheet and set aside. Add margarine, tuna or meat, cheese soup, salt and pepper and mix well. Spoon potato back in shells and place half a slice of cheese on top. Bake at 350° for 15 minutes or until filling and cheese are hot.
Cover each half breast of chicken with slice of cheese, then ham. Secure with toothpicks. Melt butter in skillet and add chicken (ham side up); do not turn over. Use medium heat. Mix milk with soup and pour over all, stirring sauce around chicken occasionally. Cover and cook 20 minutes. Serve with chopped parsley.
Combine carrots and water in a 2-quart microwave-safe casserole. Cover with lid. Microwave on High for 3 to 3 1/2 minutes. Add broccoli and cauliflower. Cover and microwave on High for 4 to 4 1/2 minutes. Uncover and cool slightly. Drain juice into Italian dressing. Mix well. Combine all together. Mix lightly. Cover and refrigerate for at least 3 hours or overnight. Add radishes just before serving.
Pound or rub in salt, pepper and flour on steak. Brown in hot oil along with slices of onion. Pile onions on meat. Mix tomato sauce, a little water, and Tabasco sauce to taste. Pour over steak. Simmer, covered, about 1 hour. Steak may be cut into serving size pieces before cooking if desired.
Mix all ingredients. Use 1 tablespoon per 6 ounce cup of hot water.
Cook sugar and syrup to full boil. Add peanut butter. Pour over cereal in buttered 13 x 8-inch or 13 x 9 x 2-inch pan.
Combine flour and sugar. Cut in butter until crumbled; stir in the cheese and dill. In another bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. Batter will be very thick. Pour into a greased loaf pan. Bake at 350° for 35 to 40 minutes until the bread tests done. Cool in pan 10 minutes before removing to rack to cool.
Mix first three ingredients. Then add eggs, slightly beaten. Add other ingredients. Pour in unbaked pie shell and cook for about 50 minutes at 300°.
Boil chicken in large pot until cooked. Remove chicken and dice into small pieces. Add tomato sauce and vegetables to chicken stock. Cook until tender. Add chicken and noodles. Boil 10 minutes.
Wash eggplant; cut into 1/2-inch thick slices. Combine egg with water; beat. Dip eggplant into egg mixture, then into crumbs. Saute in oil until brown and tender. In lightly greased 2-quart casserole, place eggplant slices in layers, alternating with sauce, seasoning and cheese. Bake at 375° for 30 to 40 minutes. Serves 6.
In medium saucepan, heat fruit until boiling. Meanwhile, melt margarine in a 1 1/2-quart casserole. In medium mixing bowl, combine flour, 1 cup sugar, milk, baking powder and salt. Pour batter into melted margarine. Add hot fruit. Sprinkle 3/4 cup sugar over entire casserole. Bake in preheated 400° oven for 20 to 30 minutes. Serve warm with vanilla ice cream. Serves 4 to 6.
Brown ground beef, sausage, and onion; drain and put back in pot. Add other ingredients and enough water to cover ingredients about 2 inches. Add chili powder and salt to taste. Simmer for about 1 hour.
Boil first six ingredients for 20 minutes. Let cool. When cool, add flour, baking soda and nuts. Bake in moderate oven (350°) until done. Test with a toothpick. Cake is done when the toothpick comes out clean. Should be baked in loaf pans.
Brown chicken breasts or pork chops. In casserole, mix all ingredients. Place chicken or pork chops on top. Bake covered 1 hour at 350°. Uncover. Bake 1/2 hour more.
Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 9x13 inch baking dish. Pour sauce over. Top with cheese. Bake at 375 degrees for 20 minutes, or until bubbly around edges. Cool 15 minutes before serving. Makes 6 servings.
Preheat oven to 400°. Mix the first 3 ingredients and bake 8 minutes in a 9 x 13-inch pan. Remove and pat down. Cool.
Mix beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Put in loaf pan. Combine remaining tomato sauce with rest of ingredients. Bake at 350° for 1 1/4 hours. After grease has cooked out, pour off, then pour sauce over loaf. Return to oven to heat about 5 minutes longer.
Heat oven to 375°. Grease cookie sheet. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2-inches apart, onto cookie sheet. Bake until light brown, 10 to 12 minutes. Makes about 4 1/2 dozen.
Mix all ingredients together (hold 1 package Cheddar cheese). Put mixture into pan, cover with bread crumbs and top with cheese.
In large skillet, brown ground beef. Add onion, tomatoes, red beans and potatoes. Simmer until potatoes are tender, even better the next day. Salt and pepper to taste.
Mix flour, salt, paprika and pepper and coat chicken. Brown in shortening. Remove chicken and reserve drippings. Add the onion, hot water, tomatoes, salt and pepper, thyme and sliced almonds. Replace chicken in mixture and simmer for 1 hour or until chicken is tender. Serve over rice, if desired.
Mix ingredients well. Spoon into wonton or egg roll wraps and wrap or twist. Shallow fry in wok or Dutch oven until golden brown. Remove from hot grease and put in double paper bags or on paper towels to absorb excess oil. Makes approximately 40 rangoons.
Preheat oven to 350°. Layer all ingredients one at a time, in the order they are presented. Bake for 30 minutes. Let cool, and cut. Quick and easy to make, also freezes well.
Grease a 13 x 9-inch pan. Mix first 3 ingredients together and spread in bottom of pan. Combine last 3 ingredients with fork and pour over first layer. Bake at 350° for 35 to 40 minutes.
Combine first 5 ingredients in a large saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 5 minutes. Remove from heat. Add chocolate morsels and stir until melted. Add nuts and vanilla, stirring well. Spread in a buttered 8-inch square pan. When cool, cut in squares. Yields about 60 pieces.
Heat oven to 425°. Prepare pastry. Mix the sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry lined pie plate. Dot with butter. Moisten rim of bottom crust and place top crust with slits in it over filling. Fold edge of top crust under bottom crust, pressing to seal. Bake until light brown and juice bubbles, 40 to 50 minutes. Yields 6 servings.
Blend salsa and sour cream. Set aside. Chop lettuce, olives, onions, tomatoes and crab meat. Toss together. Add cheese and chips. Toss with the sour cream mixture. Chill. Enjoy!
In a 4-quart pot over medium high heat cook the turkey and garlic until the turkey is no longer pink, 5 to 10 minutes, stirring often. Pour off the fat. Add the tomato, corn, chili powder and cumin. Bring the mixture to a boil. Reduce the heat to low and cook for 15 minutes. Add the macaroni and scallions and heat through. Servings: 6.
Bake at 350° for 30 minutes. I double and use 4 cups or more meat.
Mix together and refrigerate the sour cream, soup mix and corned beef. When ready to serve, place a dollop of beef mixture in the middle of the roll. Add a sliced dill pickle and add top of roll. Microwave for only a couple of minutes. Serve hot.
Mix meat, egg, onion, bread crumbs, cornstarch, salt, pepper, ginger, nutmeg and milk in a large bowl. Form into small (walnut size) balls. Brown in melted shortening. Pour onion soup and water over. Cover and simmer 20 minutes. Remove meat balls and add vegetables; cook until tender. Return meat balls and mix well. Serves 6.
Place bread crumbs and margarine in a large bowl. Add milk or broth that has been scalded and beaten until creamy. Add onions and celery. Add a few spoonfuls of hot mixture to eggs. Mix and combine with mixture in bowl. Add chicken and seasonings and pour into a greased loaf pan and bake in a 325° oven for about 45 minutes or until firm. Let stand a few minutes, unmold and serve hot with a gravy made of chicken broth.
Preheat oven to 350°. Combine everything but pecans. Add pecans and pour into 2 (9-inch) pie shells (uncooked). Place whole pecans on top in circular design from outside to center. Bake for 35 to 45 minutes until center is firm to touch.
Mix all ingredients except the lemonade and confectionary sugar and pour into a greased and floured 9 x 13 pan. Bake for 35 minutes at 350°. While cake is baking prepare a topping by combining the lemonade and confectionary sugar.
Cook asparagus partially. Save 1 cup of asparagus water. Melt 2 tablespoons butter in pan. Stir in flour and cook a moment. Gradually add milk and reserved water to make a smooth sauce. Simmer 15 minutes. Add cream, ham, salt and pepper. Pour over asparagus in a casserole dish. Mix cheese and bread crumbs and sprinkle over sauce. Dribble remaining butter over top of crumb mixture. Bake at 425° for 20 minutes or until bubbly.
Place fish in electric skillet and cover with remaining ingredients. When mixture has come to a boil, simmer, covered for 10 minutes. Carefully remove fish fillets from the vegetable sauce and place on a serving platter. Keep the fish warm by covering with foil while boiling down the sauce. Turn up heat under the vegetables and boil quickly to reduce the mixture by half. Pour sauce over fish and serve. Makes 2 servings.
Combine in a bowl shredded coconut and Rice Krispies. Bring to a boil while stirring the corn syrup, brown sugar, peanut butter, and vanilla. Remove from heat. Stir in the Rice Krispies and the coconut. Let it cool, then shape into bird's nest. Fill with jelly bean "eggs."
Combine all ingredients, except topping, and place in buttered casserole. Sprinkle topping mixture and bake at 350° for 45 minutes. Serves 8 to 10.
Steam green beans 5 minutes. Heat a little oil in a pot and saute onions; then add green beans and carrots; last add potatoes and zucchini. Add to this 1 to 1 1/2 quarts water. Simmer until vegetables are done. Add macaroni. During this time prepare the pesto: Peel and cut up tomatoes and garlic. Puree garlic, then add basil in a small food processor. Slowly add tomato and then olive oil. When the soup is done, take if off the heat and add pesto. Serve with Parmesan cheese. If the soup must wait, don't add pesto until ready to serve.
*May use 1/2 teaspoon almond with 3 drops green food coloring for pistachio.
Preheat oven to 350°. In a 12-inch skillet fry the bacon crisp. Drain on paper towels, crumble and set aside. Pour off all but 2 tablespoons of the drippings. In the hot drippings cook onion and green peppers for about 5 minutes or until tender, stirring. Drain the tomatoes; add enough water to the tomato liquid to make 1 3/4 cups. Cut up the tomatoes. To the onion mixture add the liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove from the heat and stir in the rice. Pour into a greased 1 1/2-quart baking dish. Cover and bake at 350° for 35 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork, sprinkle with the cheese, return to the oven and bake for another 5 minutes. Garnish with the bacon.
Oil 4 one pound coffee cans. Mix all ingredients together. Fill cans half full and bake at 350°.
Put entire can of pineapple in pan and heat with jello. Let cool. Add	buttermilk and Cool Whip. Pour in mold and sprinkle with chopped pecans.
Brown beef and pork in skillet; drain fat. Add spices, onion and sliced cheese. Mix until cheese is melted. Spread on rye bread. Freeze on tray. When ready to use, bake 10 to 12 minutes at 350°.
Grease a 9 x 12-inch baking dish. Pour enough uncooked rice in dish to cover well (do not use Minute rice). Lay pork chops on top of rice and season. Pour stewed tomatoes on top. Cut up any large pieces. Bake covered at 350° for 45 minutes to 1 hour.
In a large bowl, combine everything but BBQ sauce; mix well. Shape into loaf on a baking pan and bake at 400° for 45 minutes or until done. Remove from oven and cover with BBQ sauce. Return to oven for about 15 minutes. Rest meat loaf 5 minutes before serving.
Melt chocolate chips and peanut butter chips in microwave oven for 1 1/2 minutes or until chips are melted. Remove from microwave oven. Blend in nuts of your choice. Drop by teaspoon on wax paper. Cool.
Bake one cake mix according to package directions. Add 1 package frozen coconut (thawed) to batter. Mix sugar and milk. Bring to boil. Remove from heat and pour over warm cake. Top cake with Cool Whip mixed with frozen coconut (thawed).
Preheat oven to 400°. Combine dry ingredients. Combine egg, milk and butter. Add with sour cream to flour mixture; stir until moistened. Pour into an 8-inch square buttered pan; bake for 20 to 25 minutes.
Preheat oven to 350°. Grease 9-inch baking pan.
Cook potatoes; drain and mash while still warm. Add balance of ingredients (except marshmallows), as listed, stirring well after each addition. Grease an ovenproof casserole; add mashed sweet potatoes. Top with miniature marshmallows, just to cover top of the potato mixture. Bake at 325° for 45 minutes.
Preheat oven to 325°. Grease 2 regular loaf pans. Mix flour, baking soda and salt; set aside. In a large mixer bowl at medium speed, beat sugar, oil and eggs until blended. Add bananas and beat until blended. At low speed beat in flour mixture just until blended. Stir in chocolate chips. Pour into loaf pans. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Remove from pans and cool. No adjustments needed for high altitude.
Do not use metal spoon or bowl. Do not refrigerate. On day 1, do nothing with starter. On days, 2, 3, 4 and 5, stir with wooden spoon. On day 6, add 1 cup flour, 1 cup sugar and 1 cup milk. On days, 7, 8 and 9, stir with wooden spoon. On day 10, add 1 cup flour, 1 cup sugar and 1 cup milk. Stir and pour into 3 (1-cup) containers. Keep one for yourself for future use and give the other 2 with a recipe to friends. You will have 1 cup left.
Bake cake in 9 x 13-inch pan at 350° for 10 t 15 minutes; let cool. Mix together the 2 puddings, milk and ice cream. Put this on top of the cooled cake. Put Cool Whip on cake. Sprinkle with crumbled Heath bars.
Mix all together butter, brown sugar, water, salt, flour, oats and nuts. Press 1/2 of dough into a 9 x 13-inch pan. Bake 6 to 8 minutes at 350°. Take out of oven; sprinkle chocolate chips over baked dough. Spread hot caramel topping over chips. Place dabs of last half of dough over top (cover with aluminum foil). Bake 15 to 18 minutes at 350°. Add 20.5 ounces of Braums hot caramel topping after baking.
Make fish broth by boiling the fish flakes in about a quart of water until the water is pale yellow and tastes fishy. Strain the flakes from the broth. Slice the scallions into very thin rounds; cut the tofu into small cubes and add both to the broth. When the scallions are soft (just a few minutes), add the miso and ginger. Heat (without boiling) to serving temperature.
Roll each pie crust into a 12 inch square; cut each square into 24 pieces. Shape into balls and press in miniature muffin pans, that have been sprayed with cooking spray. Cook margarine and onion over medium heat; add spinach and cook 2 minutes. Stir in worcestershire sauce, salt and pepper; remove from heat. Whisk eggs and milk until blended; add cheese. Add egg mixture to spinach; spoon into individual pie crusts. Bake at 350° for 30 to 35 minutes.
Cook squash and onion in small amount of salted water until tender. Drain off liquid. Add 1/2 of bread crumbs, 2 tablespoons margarine, cheese, salt, pepper and egg. Pour into buttered casserole dish and top with remaining bread crumbs. Dot with remaining margarine. Bake in a 375° oven for 10 minutes.
Mix ingredients all together. Pour equally into pie shells. Cook 1 hour at 300° or until the middle does not shake.
Boil and cut up chicken. Mix soup and sour cream with chicken and pour in baking dish. Top with Ritz crackers and poppy seed. Melt butter and pour over cracker crumbs. Bake at 350° for 30 to 35 minutes.
Dissolve Jell-O in 2 cups boiling water. Add berries with juice and pineapple (including juice). Mash bananas and whip them with a fork. Add to fruit mixture. Pour half of mixture in 8 x 8 dish and chill until set. Keep remaining half of mixture at room temperature. When the first half is set, spread with Cool Whip and cover with the remaining mixture.
Cream margarine and cheese. Add flour, salt and pepper. Mix well; add cereal and mix with hands as the dough gets very stiff. Roll into walnut size balls and flatten with a fork. Place on ungreased cookie sheet at 325° for 20 to 25 minutes.
As a treat, my father and his father before him, frequently made the traditional German family pancakes when we were small children. A tradition I have kept alive in my family.
Place cubed bread in the bottom of a 9 x 13-inch dish. Top with grated cheese and meat. Beat eggs with milk and mustard. Pour over bread cubes. Refrigerate overnight or several hours. Before baking, dilute soup with 1/2 cup milk. Pour over casserole. Bake at 300° until set, about 1 1/2 hours. Let set 10 to 20 minutes before serving. Serves 12.
Heat oven to 350°. In medium bowl, beat cream cheese, sugar and eggs until smooth. Stir in 1 cup applesauce and vanilla. Pour into graham cracker crust. Bake at 350° for 40 to 45 minutes or until center is just set. Gently spread remaining applesauce over cheesecake. Cool. Refrigerate several hours. Just before serving, sprinkle with graham cracker crumbs. Garnish with fresh fruit if desired. Makes 8 servings.
Beat together the first 4 ingredients. Combine dry ingredients and add. Mix well, then add pineapple, zucchini, walnuts and raisins. Pour into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Mix as for any cake. Bake in floured cake pans at 350° for about 25 minutes. Cool and frost.
Mix these ingredients to make the cookie dough. Mix well and shape into 1 1/2-inch balls. Roll in granulated sugar to coat the balls and place on a cookie sheet. Bake on ungreased cookie sheet for 10 to 12 minutes at 375°.
Mix all ingredients together and form into small balls. Bake at 400° until brown, 12 minutes. (If they are not brown, I turn on the broiler for a few minutes.)
On low heat, melt margarine in a frying pan. Add bread cubes until bread is lightly browned, about 15 minutes. Mix remaining ingredients together in a bowl. Pour into baking dish and add bread to top of pineapple mixture. Bake in 350° oven for 45 minutes or until brown and the mixture is set.
Drain olives and corn. Add all other ingredients as is. Put all ingredients in baking pan and mix well. Bake at 300° for 1 hour.
Place peaches in well-buttered 10 x 6 x 2-inch baking dish. Drizzle honey over peaches. Blend cake mix and buttermilk until smooth; pour over peaches. Bake at 400° for 20 to 25 minutes (top will crack). Serve warm with butter pecan ice cream.
Place lime and raspberry jello in separate bowls. Add 3/4 cup applesauce to each one. Stir until well blended.
Cut peeled eggs lengthwise into halves. Slip out yolks into a bowl. Mash with a fork. Mix in salt, mustard, pepper and mayonnaise. Fill the egg whites with the yolk mixture, heaping slightly. If desired, sprinkle paprika over top of each egg. Arrange eggs on a large serving plate. Cover and refrigerate no longer than 24 hours. Makes 6 servings.
Preheat oven to 425°. Cook onion in melted butter in skillet. Brown meat. Add spices and tomatoes. Cook for 3 minutes. Pour cooked macaroni into greased casserole dish. Spoon meat mixture over the macaroni and add tomato sauce and cheese bits. Mix well and sprinkle with grated cheese. Bake 30 minutes.
Pound chicken with kitchen mallet until flat. Squeeze orange; pour juice into honey. Set aside.
Melt chocolates. Pour in peanuts. Spoon on waxed paper.
Simmer oysters, liquid and butter for 3 minutes, until edges curl. Scald milk in a separate saucepan. Add oysters and seasoning. Heat, but do not boil. Serves 2.
Grind vegetables, add salt and let stand overnight. Rinse vegetables. Mix the rest of ingredients with vegetables. Simmer 3 minutes. Makes about 8 pints.
Brown ground beef and onion in Dutch oven. Drain. Dissolve bouillon cubes in hot water. Add to ground beef and onion, along with remaining ingredients, except pasta. Bring to a boil and boil for 1 minute. Cover and simmer until potatoes are tender. Cook pasta according to directions on package. Add to soup when potatoes are done. Simmer a few minutes longer and then serve. Salt and pepper to taste.
Mix all ingredients. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes.
Combine apples, water, spices and butter in a sauce pan. Bring to a boil, reduce heat and simmer 5 minutes. Stir in gelatin, add pie filling mix and blend well. Bring to a full boil. Remove from heat and let stand 5 minutes. Pour into pie shell. Chill 4 hours before serving.
Clean and devein shrimp. Bring 1/2 gallon of water, crab boil and 2 teaspoons of salt to boil. Add shrimp and return to boil. Remove from heat. Drain and ice down shrimp. Drain shrimp again and chop coarsely. Then add green pepper, celery, egg, parsley and mayonnaise. Serve in tomato, avocado or lettuce cups. Top with strips of pimiento. Garnish with wedge of lemon. Serves 4.
Combine all ingredients and add enough Miracle Whip salad dressing to hold salad together. Chill 4 to 6 hours. Makes 6 servings.
Trim excess fat from chops. Melt margarine or butter in a 10-inch skillet. Brown chops in hot margarine for 5 minutes. Add water. Cover and simmer for 20 minutes. Snip tomatoes in can using kitchen scissors. In a 2-quart casserole combine undrained tomatoes, uncooked rice mix, water, chopped green pepper and chopped onion. Place browned chops on top of rice mixture. Cover and bake in a 350° oven for 1 hour or until pork chops and rice are tender. Let stand for 10 minutes before serving.
Stir-fry onion in butter in a heavy saucepan over moderate heat 5 minutes until limp; add potatoes, water, salt and celery salt. Cover and simmer 10 to 15 minutes until potatoes are nearly tender. Add milk, cream and pepper; simmer, uncovered, stirring occasionally 3 to 5 minutes until potatoes are done. Sprinkle with parsley and serve.
Prepare nuts, 3 cups chopped coarse and 1 cup chopped fine. Save the finely chopped nuts for the topping.
Drain juice from all beans; rinse and drain. Chop onion and bell pepper, or slice onion if you like. Mix with beans. Mix oil, sugar and vinegar and stir until sugar dissolves. Pour over bean mixture and put in covered dish to marinate for 8 hours or more, stirring occasionally.
Place meat, vegetables, salt and pepper in crock pot with 1/4 to 1/2 cup of water, and cook on high for at least 4 to 6 hrs. or until tender. (Add 1 Tbsp. of Teriyaki sauce while cooking.)
Chop fine onion greens. Chop corned beef fine. Mix all ingredients together and form a ball. Serve on crackers or celery sticks.
Cook the first 3 ingredients, then put through strainer. Add the remaining ingredients. Boil for about 1 hour, or until it starts to thicken. Put into jars and seal.
Spray loaf microwave dish with nonfat cooking spray. In medium bowl, combine all ingredients, except catsup; mix well. Bread crumbs and liquid may be adjusted as liquid in meats vary. Shape into loaf and place in sprayed dish. Cover completely with plastic wrap. Cook at Medium-high for 14 to 16 minutes. (Note: This recipe is for a microwave that is 700 watts on High. You may have to adjust your oven.)
In a large bowl combine all ingredients together. Put in a large casserole dish and refrigerate overnight. Remove from refrigerator and mix well. Top with bread crumbs, chips or Chinese noodles. Bake 1 hour at 350°.
Place potatoes, 1 carrot and olive oil in water. Cook over medium flame until potatoes are soft. Blend cooked carrot and potatoes. Add about 1/4 of the kidney beans. Add salt. Bring the flame down. Add greens, sliced carrots and pasta. Cook about 10 to 15 minutes until pasta and vegetables are tender.