HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots in 1 inch boiling salted water in covered 2-quart saucepan for 8 to 10 minutes or until tender. Add green pepper during last 2 minutes of cooking. Drain, toss with butter and cheese.
Beat eggs; mix in cottage cheese, grated cheese and seasonings. Stir in chopped chilies. Bake at 350° for 30 minutes. Double recipe for 9 x 13-inch pan.
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish, arrange sliced potatoes and onions in layers, sprinkling with garlic and seasonings in between layers for best flavor. Bake at 350° for about 40 minutes.
Press softened cream cheese into bottom of baking pan. Top with chili and salsa. Sprinkle cheese on top. Bake at 350 for 20 minutes. Serve with your favorite dipping chips.
Preheat oven to 350°. Cook spinach according to package directions; drain.
Place cream cheese in bowl and beat until smooth. Add picante sauce and beat until no lumps of cream cheese remain. Stir in onions, beef and seasonings. Chill and serve with tortilla chips.
Preheat oven to 350°. Place 2 slices of ham on each slice of cheese. Place broccoli spears on one end of each slice and roll up. Place broccoli rolls, seam side down, in lightly greased shallow baking dish.
Cook rice. Boil peppers until done. Cook ground meat, onion and chopped bell peppers. When done, add cooked rice, Ro-Tel tomatoes and celery soup. In a pan, add bell peppers and stuff with stuffing. At last, top with bread crumbs. Bake at 350° for 20 to 30 minutes.
Preheat oven to 375°. Grease bottom of 13 x 9-inch pan.
Melt butter in frying pan. Fry cut chicken until golden brown. Add teriyaki and garlic. Cover and simmer on medium for 10 minutes. Uncover and fry on medium high until juice has evaporated. Serve.
Blend smooth all but bananas. Slowly drop chunks of banana in while blender is running. Add more milk if unable to blend all bananas. Ready to serve or freeze. Serves 4.
Beat eggs until light and fluffy. Add sugar gradually and then oil, continuing to beat. Add vanilla and zucchini; stir. Sift flour with dry ingredients and mix slightly and stir in. Add in nuts and raisins. Divide batter into 2 greased and floured loaf pans and bake at 325° for 1 hour.
Blend cottage cheese and Cool Whip. Sprinkle on Jell-O and mix well. Drain pineapple and add to mixture. Put in dish and refrigerate.
Mix sugar, corn syrup, water and salt in a 2 quart casserole. Cook on high 19-20 minutes. Stirring every 5 minutes. While syrup cooks, beat egg whites very stiff. Gradually pour hot syrup over egg whites and continue beating at high speed until thick. May require up to 12 minutes. Add vanilla and nuts to beaten mixture, drop by teaspoonfuls onto waxed paper or foil.
*I sometimes use hamburger or sausage, but usually hamburger and sausage mixed.
Mix cake mix and cherry juice. Add eggs and extract. Mix with spoon and fold in cherries. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes.
Slice potatoes into bite size pieces and layer into casserole dish or baking pan. Dot liberally with butter. Add salt and pepper to taste. Now layer string beans on top. (Pour juice from can around edges so as not to wash salt and pepper away from potatoes.) Sprinkle string beans with 1 teaspoon of flour. Layer pork chops on top and salt and pepper to taste. Cover with lid or tightly seal with foil. Bake approximately 45 minutes or until pork chops are done and potatoes are fork-tender. Uncover and bake about 10 minutes to brown chops, if desired.
Mix together crushed pineapple, its juice and the pudding mix. Fold in yogurt and then fold in Cool Whip. Pour in pie shell and chill.
Dissolve gelatins in boiling water. Cool. Coat bottom of 6-cup mold with gelatin using a pastry brush or spoon. Let set slightly. Arrange 1/2 cup blueberries decoratively in gelatin layer. Chill until firm. Pour another thin layer of gelatin and let set. Add blueberries, cottage cheese and yogurt to rest of gelatin and blend thoroughly. Spoon mixture over gelatin layer in mold and chill until firm. Unmold on salad greens and serve with mayonnaise thinned with cranberry juice.
Mix the ingredients. Layer with vanilla wafers and bananas. Refrigerate 1 to 2 hours before serving. This looks nice served with a little Cool Whip on top. Finish off with a maraschino cherry.
Melt chocolate in oven at 150° or low heat, 15 to 20 minutes. Mix in other ingredients and drop by spoon on wax paper. These freeze well.
Cream shortening, sugar and egg together. Dissolve soda in applesauce and add. Sift salt, cinnamon and cloves with part of the flour and add to the first mixture. Add more flour to make a fairly stiff batter. Pour into a greased loaf pan and bake in moderate oven (350°) for 50 to 60 minutes. One cup raisins may be added to the batter.
Scrub potatoes; do not peel. Cut into quarters or smaller. Put into plastic bag with soup mix and shake to coat potatoes. Place in single layer in baking dish. Pour oil over and bake in a 400° oven for 30 to 40 minutes or until brown and tender.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Garnish as desired. Cut into bars. Store loosely at room temperature.
Grease 12-cup Bundt or 10-inch tube pan with shortening; coat pan with nuts.
Prepare macaroni and cheese as directed. In meantime, brown hamburger meat and drain. Add onion, green pepper and celery. Cook until done, then add corn, chili beans and soup (cream of chicken soup may be substituted, either is good). Add macaroni and cheese and cook until heated. If it gets too dry, add soup can of milk or water. Place in casserole dish and cover with grated cheese. Bake at 425° until cheese melts. Makes a big casserole. May be divided into two.
Cover casserole dish after mixing all ingredients. Bake at 350° until the sauce bubbles. Reduce heat to 250° and cook for 4 hours. Add 1 cup of Burgundy. Bake 1 hour longer. Men love it!
Dissolve Jell-O in hot water and add cold water. Then add crushed pineapple to Jell-O mixture. Pour into oblong casserole dish.
Preheat oven to 375°. Combine all ingredients. Place in a casserole and bake for 20 minutes. Serve warm with assorted crackers. Yield: 3 cups.
Beat the eggs and sugar. Add flour, milk and vanilla. Bake at 350° for 35 minutes. Makes 3 layers.
Melt butter and square of chocolate. Beat eggs; add sugar and butter/chocolate mixture. Put in flour and vanilla. Mix well. Pour in a greased and floured pie pan. Bake 25 minutes at 325°.
Add together. Beat at medium speed until smooth. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan; tilt to cover bottom. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake for 35 to 40 minutes, until tooth pick inserted into center comes clean. Cool; sprinkle with powdered sugar if desired. Serve directly from pan. Store loosely covered.
Cook squash in small amount of water until tender. Drain well and mash. Beat eggs in separate bowl. Saut onion in margarine. Add squash, eggs, milk and brown sugar and salt to onions. Mix well. In a buttered 2-quart casserole, put 1 layer of 10 crushed crackers, 1 layer of squash mixture and 1 layer of cheese. Repeat once; top with cracker crumbs and dots of butter. Bake, uncovered, at 350° for 45 minutes.
Combine all ingredients, except crackers and margarine. Pour into 1 1/2-quart casserole dish and bake at 350° for 30 minutes. Top with the buttered crackers and return to oven for 15 minutes. Yields 6 to 8 servings.
Put bacon, hamburger and onion in crock pot. Add beans. Mix remaining ingredients and add to crock pot. Simmer for 4 hours.
Pour milk over cornmeal. Brown beef and onion. Add tomato sauce, corn, chili powder, butter and olives. Add eggs and cornmeal mixture. Add oil and mix. Pour into casserole dish and bake at 350° for 30 minutes.
For rice, follow directions for 2 cups. Place chicken in a casserole dish; sprinkle onions over chicken. Pour salsa over this mixture, then pour beans over this. Bake in 375° oven for 45 minutes until chicken is tender. Serve over rice.
Cook macaroni until just tender. Drain. Fry meat, onion and pepper until light brown. Stir in flour and salt. Add milk and cook until thick. Pour sauce over macaroni in casserole. Stir well. Cover with cheese. Bake for about 25 minutes at 350°.
Simmer until vegetables are tender. Add 1 pound Velveeta cheese, cubed. Cover and turn off heat. Add 2 cans cream of chicken soup and 1 cup of milk. Do not boil. Heat carefully to prevent curdling. Serve with crusty bread.
Cook meat and onion. Stir in noodles, tomatoes, tomato paste, 1 cup cheese, olives, mushrooms and seasoning. Put into a 2-quart casserole dish. Top with remaining cheese. Bake at 350° for 45 minutes.
Separate muscadine hulls from pulp. Add water to hulls to cover. Cook hulls with 1 1/2 cups sugar and 1/2 stick of butter until tender. In a buttered baking dish, melt 1 stick of butter. In mixing bowl, mix 1 cup sugar, flour and milk. Pour into buttered baking dish. Place fruit on top with juice. Bake for 45 minutes at 325°. Crust will rise to the top.
Blend sugar and shortening together; add eggs and buttermilk. Pour boiling water over bran; add to buttermilk mixture. Combine soda, salt and flour; stir into bran mixture. Add raisins and mix well. Spoon into greased muffin tins or baking cups. Bake in preheated oven to 350° for 25 minutes.
Mix first 5 ingredients. Then blend remaining dry ingredients. Roll into 1-inch balls and place on ungreased cookie sheet. Stamp with cookie stamp. Bake 6 to 8 minutes at 400°. Makes about 4 dozen.
Place chicken breasts, cream of chicken soup and water in crock-pot. Cook on low for 8 hours. Shred chicken when done before removing from crock-pot. Cook dumpling noodles according to package directions; drain. Serve chicken over hot dumpling noodles.
Place all ingredients in a food processor. Process until smooth. Chill mixture. Shape into a ball. Roll in chopped nuts. Serve with crackers.
Soak sliced cucumbers in salt water for 30 minutes. Drain. Add the chopped onion and tomatoes. Mix the mayonnaise.
Mix egg in a bowl. Put slice of bread in the egg, then put in hot oil for a few minutes until golden brown. Put in plate with honey and eat hot.
Melt butter and chocolate; blend in sugar and add eggs, one at a time. Add vanilla. Combine dry ingredients and mix into chocolate mixture. Spread in a 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. Cool.
Boil chicken. Tear chicken into bite size pieces. Put in crock-pot. Add mushroom soup, Ro-tel tomatoes, Lipton onion soup, chicken broth and slightly cooked spaghetti. Add Velveeta cheese. Cook on low in crock-pot until cheese is melted or longer.
Place each bagel half on cookie sheet. Spoon on pizza sauce. Layer on pepperoni, sausage and cheese. Bake at 350° for 15 minutes or until cheese is brown and bagels are crisp.
Wash and cut into bite size pieces; slice pieces of margarine (pour over top of potatoes). Pour 3 to 4 tablespoons soy sauce over potatoes. Add salt and pepper to taste. Cook at 400° for about 45 minutes or until potatoes are tender. Remove from oven; sprinkle with Parmesan cheese. Serve immediately.
Cook broccoli for 5 minutes. Mix all ingredients together in casserole dish. Top with more grated cheese. Bake at 350° for 30 to 45 minutes.
Pound cutlets flat on both sides. Beat together eggs, water, seasonings, parsley and cheese. Dip cutlets into flour, then into egg mixture and finally into bread crumbs, coating well on both sides.
Cut chicken into thin strips and set aside. In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
Mix all together and pour into mold and freeze. Unmold about 20 to 25 minutes before serving and serve on lettuce leaves. This is a very good salad to serve during the Holidays.
Mix beef, rice, seasoning and eggs. Shape into 14 or 15 balls. Put into casserole dish. Mix soup and water. Pour over meat balls. Cook at 370° for 1 hour and 30 minutes.
Cook chicken and remove from bone. Cut into bite-size pieces and save broth. Melt margarine in a baking dish. Put in chicken. Pour drained vegetables over chicken. Mix soup and broth in blender. Pour over vegetables. Do not stir. Mix flour and milk and pour on top to form crust. Bake in a 350° oven for 1 hour or until golden brown on top.
Mix all ingredients together. Heat in oven at 350° for 20 minutes. Serve warm on crackers.
Mix cream cheese and sour cream together. Place in a large serving dish. Layer on the following: picante sauce, lettuce, tomatoes, onions, olives and cheese. Keep cool until ready to serve.
Heat fat; stir in flour. Add milk slowly. Stir until smooth. Cook and stir until thickened. Add salt, pepper and vegetables. Makes 6 servings.
Combine all ingredients. Heat slowly in saucepan. Serves 15 to 20.
Toast bagel. Mix butter and orange peel; spread on bagel. Sprinkle with cinnamon.
Preheat oven to 350°. Melt butter in a 1 1/2-quart casserole, spreading the butter on bottom and sides of dish. Combine Bisquick and sugar. Mix milk and vanilla, then add to dry mixture. Stir until blended. Pour into the buttered dish. Do not stir. Pour peaches and the syrup over the top. Do not stir. Bake about 45 minutes. Serve warm and top with vanilla ice cream.
Mix sugar, milk, and syrup; then add pecan halves and cook until a hard ball forms in water. Remove from heat; add vanilla and butter. Beat until it begans to harden. Drop by spoonfulls on wax paper.
Mix sugar, eggs, vanilla, baking powder and milk. Add flour to make cake batter. Bake at 350° until done.
Add sugar and salt to milk. Dissolve yeast in warm water, then add to milk. Beat in flour, oil and eggs with a mixer. Cover and let rise for 1 hour before using. Bake pancakes on hot griddle as usual.
Cut out tomato cores. Cut each tomato not quite all the way through into wedges. Spoon out and reserve centers. Invert tomato to drain. Chill. Chop tomato pulp fine and drain. Mix corn, chopped tomatoes, onions, pepper, pimiento and salt. Combine olive oil, lemon juice and minced garlic for sauce to marinate vegetable mixture. Pour over vegetables; mix well and chill thoroughly until serving time. Spoon mixture into tomato cups. Serve.
Layer all ingredients except peas in crock-pot and cook about 5 or 6 hours. Add frozen peas the last 30 minutes.
Brown bacon and drain. Brown ground beef; drain fat. Add chopped onion. Saute for a few minutes. Place beans in a large casserole; add hamburger and all other ingredients. Stir well and crumble in bacon. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together. Put in large cake pan. Sprinkle with paprika. Bake at 300° for 2 hours uncovered.
Preheat oven to 350°. Combine all ingredients in the large bowl of an electric mixer. Mix until blended. Drop by rounded teaspoonfuls onto ungreased baking sheets about 2 1/2 inches apart. Bake in preheated 350° oven for 10 minutes. Allow to rest on baking sheets for 5 minutes. Remove with a thin, flexible spatula. Makes about 2 dozen cookies.
Dissolve jello in boiling water. Add cold water and cranberries. Mix and let set until semi-firm. Swirl in the sour cream. Put in 9 x 13-inch pan.
Unroll crescents and place in rectangular shaped pan. Pinch seams to close. Spread dough to fill entire pan. Bake according to package directions.
Brown ground beef. Mix all ingredients and simmer in crockpot all day/night or cook on low heat for several hours on top of stove.
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides. Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source. Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices. Garnish as desired.
Put all ingredients in punch bowl then start pouring 7-Up in until you finish filling punch bowl.
Mix all ingredients with meat. Layer with frozen tortillas. Sprinkle with grated cheese and bake at 350° for 25 minutes. Put cheese on top and melt.
Cream shortening. Add sugar gradually and cream. Blend in eggs. Add soda to milk; blend into mixture. Add coconut and vanilla; mix well. Add flour, salt and baking powder. Drop onto cookie sheet; flatten with fork. Bake at 400° for 8 to 10 minutes.
Prepare tube pan; generously grease pan with butter, then sprinkle in 1 teaspoon sugar and 1/2 teaspoon nutmeg. Shake pan gently until sides and bottom are well covered.
Sprinkle gelatine over pineapple juice. Add boiling water and stir until completely dissolved. Stir in sugar and orange juice. Pour into an 8 or 9-inch square pan and chill until firm. Cut into squares and serve. Makes 5 or 6 dozen.
Boil eggs and peel. Place in bowl, pour pickled beets over top. Let sit overnight in refrigerator or several hours. Will keep in refrigerator for several days. Always serve at Easter (old family tradition).
Wash and leave skins on potatoes where possible. Or pare thinly and remove eyes. Cut into enough pieces to measure about 4 cups. Heat oven to 375°. Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake, uncovered, 15 to 20 minutes longer or until top is brown and bubbly. Makes 6 servings.
Preheat oven to very hot, 450°. Rub beef with oil. Sprinkle with salt and pepper. Place on rack in roasting pan. Roast in preheated very hot oven at 450° for about 35 minutes or until meat thermometer registers 130° for medium-rare. Let stand 10 minutes. Cut into thin slices and serve on Italian bread slices with Dilled Mustard Sauce and/or Spicy Sauce.
Brown ground beef and set aside. Combine soup, milk, chopped jalapenos and onions. Heat over medium heat. Add cheese until desired thickness. Fry corn tortillas flat. When cool enough to handle, shred tortillas into large casserole dish. Then add meat and sauce. Top with remaining grated cheese. Bake at 350° for about 20 to 30 minutes.
Cook squash, onion and celery in a small amount of water until tender. Add salt, pepper, tomatoes, eggs and cornbread crumbs.
Preheat oven to 350-375. In a small bowl, combine flour, soda, and salt; set aside. In large bowl, combine sugars, butter, and vanilla and beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts. Spread into greased 15x10x1-inch baking sheet. Cook 20 -25 minutes.
Mix together ground beef, egg, cracker crumbs, 1 chopped onion, 1/4 cup green pepper and salt. Shape into patties. Arrange in baking dish.
Trim crusts from bread and cut into 12 donuts. Set them aside. Put the scraps in the bottom of a 9 x 12-inch dish. Layer the next 4 ingredients into casserole dish. Arrange the donuts and holes over the top. Combine milk, eggs, salt and dry mustard. Pour over casserole and let stand 8 hours or overnight. Bake at 325° for 55 minutes or until set. Remove and sprinkle 2 ounces cheese over the top. Return to oven to melt the cheese.
Chop broccoli and cook as directed. Cook rice as directed. Mix together and heat in 375° oven until bubbly hot.
Melt butter, beat eggs and add butter. Add remaining ingredients, with corn bread mix last. Pour into a greased 13x9 pan. Bake 350 degrees for 20-25 min. Test with toothpick.
Cook chicken; let cool and tear into strips. Mix soup, milk, salsa, onion and garlic. Cut tortillas into 1-inch strips. In a 9 x 13-inch pan, make layers: sauce, tortillas, chicken, then cheese; repeat until ingredients are finished. Bake at 350° for 30 minutes.
Beat egg yolks in a large bowl at high speed of an electric mixer 5 minutes or until thick and lemon colored. Add sugar, water and vanilla, mixing just until blended. Combine flour and baking powder. Sift flour mixture over yolk mixture; gently fold in flour mixture. Beat egg whites until stiff peaks form. Gently fold egg whites into yolk mixture. Spread batter evenly in a 15 x 10 x 1-inch jellyroll pan that has been coated with vegetable cooking spray and lined with parchment paper. Bake at 325° for 15 minutes. Remove from oven and cool completely. Cut into 1 x 2 1/2-inch bars. Yields 60 ladyfingers.
Cover a pizza pan or cookie sheet with foil. Preheat oven to 350°. Roll out the cookie dough into the shape of a round pizza. Bake in oven until done. Remove from oven and sprinkle top of pizza cookie with chocolate chips, nuts, marshmallows and drizzle topping over all. Return to oven and broil (400°) until toppings melt (2 to 3 minutes). Remove and allow to cool before cutting into wedges to serve.
Bake cake as per directions in a 9 x 13-inch pan. While still hot, poke holes in top and pour milk and caramel topping over top. When cool, spread whipped topping on top and sprinkle crushed candy bars on top of the best cake ever!
Fry sausage pieces slowly until cooked through. Drain well on paper towels and place in large stainless steel pot or bowl that can be set on a warm stove burner. Saute mushrooms in butter over high head, turning constantly to sear all sides. Drain and add sausage. Add artichoke hearts plus oil from one jar, olives, cauliflowerets. Add generous amounts of seasonings to taste. Mix well. Keep pan warm during serving time, stirring occasionally or at room temperature. Serve with cocktail picks. If you plan to prepare this ahead of time, store cauliflowerets in plastic bag until serving time.
Cream butter and sugar. Blend in vanilla, flour and nuts. Chill. Shape dough into balls, about 1-inch in diameter. Place on an ungreased baking sheet and bake in a 350° oven for 20 minutes. When cold, sprinkle with powdered sugar.
Spray 12 (2 1/2 inch) muffin cups with Mazola no stick cooking spray. In medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. In large bowl, using fork or wire whisk, beat egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture, stir until well blended. Spoon into muffin cups. Bake in 400° oven for 22 to 25 minutes or until firm to touch. Cool in pan 5 minutes, then remove and cool on wire rack.
Wash cucumbers and place in hot jars. Bring liquids and salt to boil and pour over pickles in jars. Seal.
Combine butter, sugar and eggs. Stir in bananas. Add dry ingredients to banana mixture. Pour into loaf pan. Bake at 350° for 45 to 50 minutes. May take a little longer so be sure to check it.
Cook macaroni according to directions on box. Drain. Beat together egg, milk, 1 teaspoon Parmesan cheese and salt. Blend in macaroni and spread in greased 9 x 15-inch baking dish. Pour spaghetti sauce over macaroni. Add small bits of raw ground beef. Sprinkle on green peppers, onion, mushrooms and remaining Parmesan cheese. Top with Mozzarella cheese. Bake at 350° for 20 minutes. Let stand 5 to 10 minutes before cutting.
Mix sugar and cocoa in pan. Flatten out lumps in cocoa. Add enough hot water to dissolve. Add butter and canned milk. Stir and cook over medium heat until thickened. Pour over hot buttered biscuits.
In a large heavy skillet, brown beef in hot oil. Remove and set aside. Add onion, celery, garlic and carrots to pan drippings; saute until tender. Return beef to pan. Add tomatoes, parsley, wine, rosemary, salt and pepper; bring to a boil and reduce heat. Cover and simmer 1 1/2 to 2 hours. Add potatoes the last 45 minutes of cooking. Add peas the last 10 to 15 minutes of cooking time. Serve with French bread and a hearty red wine.