HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef or turkey until crumbly. Drain. Stir in diced tomatoes, sauce and 1/2 cup water. Season to taste, heat through. Coat a 13 x 9 x 2 inch pan with Pam spray. Combine cooked pasta with meat-tomato mixture and 2 cups mozzarella cheese. Pour into baking dish. Top evenly with remaining cheese. Bake uncovered in a preheated 350 degree oven for 20 - 25 minutes or until heated through and cheese is melted.
Melt margarine in hot skillet, turn down heat. Beat all ingredients together, using 1/4 cup cheese. Pour egg mixture into skillet. As edges of omelet begin to thicken, draw cooked portions toward the center to allow uncooked mixture to flow to the bottom of the skillet. Shake as necessary to aid flow of uncooked eggs. When surface is still moist, but no longer flows, loosen edges carefully and fold in half. Sprinkle on a little of the remaining cheese and slide onto a plate.
Heat oil over medium heat. Saute garlic until golden brown. Add chicken strips and saute until white and almost completely cooked (7 to 10 minutes). Add broccoli and saute until still crisp. Add tomatoes, basil, red pepper, salt and pepper. Add wine, chicken broth and butter. Cook until heated through (5 minutes), stirring frequently. Toss with fresh cooked bow tie pasta. Serve with Parmesan cheese.
Crush cookies and mix with melted butter to form crust. Place in a Pyrex pie dish and bake at 350° for 5 minutes. Cool pie crust and fill with soft ice cream. Top with swirls of chocolate syrup. Freeze until ready to use. Take out of freezer about 10 to 15 minutes before serving.
Peel eggs and cut in half lengthwise. Remove yolks and mash. Add salad dressing mixture, then fill egg whites with yolk mixture.
Break your lettuce up into medium-size pieces; peel tomatoes and dice them in small pieces. Peel cantaloupe and slice it in long slices; then take each slice at a time and cut into bite-size pieces. Drain liquid off pineapple. Put all ingredients in a large mixing bowl, except dressing. Mix ingredients together and serve in small salad bowls with Ranch dressing to each one's taste.
Mix cake mix as directed, adding the pudding, half of the Mandarin oranges and 1/2 of pineapple. Pour into two 9-inch greased and floured cake pans. Bake as directed. When done, cool cakes before icing.
Mix together ketchup, Worcestershire sauce, Key Lime juice, Tabasco sauce and horseradish. Add salt and pepper to taste. Garnish with lemon quarters. May substitute cooked shrimp for lobster.
Dip balls in coating; turn with fork until balls are covered with coating and lay on wax paper to firm up. Yields approximately 5 dozen and keeps indefinitely.
In a 10-inch nonstick skillet, combine onion and garlic; cover and cook until onion is soft. Add mushrooms and cook, stirring constantly, until all liquid has evaporated. Add spinach, salt and pepper and stir to combine. Preheat oven to 400°. Spoon 1/2 of spinach mixture onto center of each fillet; roll fillets to enclose filling and place seam side down in shallow, 1-quart casserole.
Add the white sugar, lard and salt to the warm water in a bowl. Add the white flour (enough to make a paste), then add the yeast, which was dissolved in 1 cup lukewarm water. Add enough flour to make a soft dough (13 to 14 cups). Let rise; punch down. Let rise, then put in pans. Bake at 350° for 35 minutes.
Bring to boil and boil 2 minutes. Pour on cooled cake without beating.
Mix sugar and shortening together. Add egg. Mix sifted flour, salt and baking powder together. Boil water; add soda and pour over dates. Cool. Add to sugar and shortening. Add chopped nuts to flour. Mix well. Bake at 350° for 1 hour and 15 minutes or until done.
Grind ham and fresh pork. Mix all ingredients with enough milk to barely hold shape. Form into loaf and place in pan. Bake 1 1/2 hours at 325°. Blend the following ingredients and baste after 1/2 hour and then every 15 minutes:
Stir together first five ingredients, spread over bread slices. Cut each slice into three strips. Placed on a lightly greased baking sheet. Bake at 325° for 10 minutes.
Drain fruit overnight. Cut fruit into bite-sized pieces. Grease 9 x 12-inch glass casserole with butter. Place fruit, mixed, into casserole. Cover fruit with pie filling, then almonds. Dot with butter. Bake at 350° for 45 minutes. Serve hot. Really good accompaniment with ham, fish or poultry. Serves 10 or 12.
Squeeze the lemons and put juice and some remaining chunks in a large bowl. Put in the water, sugar and a pinch of salt. Stir well. When the sugar is dissolved, put in some ice cubes and stir to get the lemonade cold. Pour into individual glasses and let each person enjoy!
Mix melted butter or margarine, brown sugar and eggs in a large bowl of electric mixer, then add remaining ingredients, mixing all together.
Cream butter and sugar. Add eggs one at a time and mix well. Mix in flour and 7-Up in three portions (1 cup flour and 1/4 cup 7-Up). Mix well after adding each portion. Add lemon extract. Grease and flour Bundt pan and bake in a 350° oven for approximately 1 hour.
In a large skillet or deep, large pot; saute garlic and onion in olive oil until caramelized, starting with onion first and adding garlic when onion softens and looks transparent, so garlic doesn't burn. Add large can or 2 of tomatoes, paste, Italian spices and bay leaf, cooking on low heat until thickened, usually an hour or more. In separate pan, brown Italian sausage with ground beef. Drain and add to marinara sauce, along with pepperoni, if desired. Meanwhile, cook noodles, adding bouillon, basil and olive oil to salted water; cooking until al dente, draining, but not rinsing and set aside on wax paper until needed. In large mixing bowl, mix all cheese together with 10 to 12 eggs along with drained spinach and gently mixing until well combined. Remove marinara, meat sauce from heat. Lightly grease a deep, oblong pan with olive oil. Begin layering sauce, noodles, then egg and cheese mixtures in pan, starting with marinara sauce, then noodles, egg mixture, repeating until all is used. Top with grated Mozzarella and bake at 350° for at least 45 minutes (no more than 1 hour) to thoroughly heat and top begins to brown lightly. Freezes well. Makes 2 to 3 pans.
Mix all ingredients well. Bake in a 350° oven for 30 minutes.
Soften cream cheese. Add catsup, mustard, ginger and sour cream. Blend well. Serve with potato chips or crackers. Yield: 1 cup.
Heat oven according to directions on biscuit can. Brown meat and onion. Salt and pepper to taste. Drain thoroughly. Add barbecue sauce and brown sugar; simmer. Spray muffin tins lightly with Pam. Flatten biscuits between fingers until large enough to make a cup in the muffin tin. Stuff with meat; top with cheese. Bake at 400° until edges of biscuits are lightly browned. Remove immediately.
Butter a 9-inch pie pan and line with bread crumbs. Cut zucchini into thin slices. Allow to drain on paper towels. Saute squash in olive oil. Drain again on paper towels. Melt margarine; add flour. Add scalded milk, stirring until thickened. Stir in cheese, egg and seasonings. Add zucchini and ladle into prepared pan. Bake at 350° for 30 minutes or until set. Serves 4.
Mix all ingredients in a casserole, top with potato chips, if desired. Bake in 375° oven for 45 minutes.
In mixing bowl, combine egg, broccoli, corn, onion, salt and pepper. In small saucepan, melt butter; add seasoned stuffing mix, tossing to coat. Stir 3/4 of the mixture into vegetable mixture. Turn into an ungreased baking dish. Sprinkle the 1/4 mix over the top. Bake at 350° for 35 to 40 minutes. Serve hot.
Combine and cook until done. And you can fix cooked pasta and put vegetables over the top of them for a meal.
Cream butter and 1 box of sugar. Add liquids, then coconut. Add second box of sugar and mix well. Roll into small balls and roll into ground cinnamon. Chill.
Cook squash in boiling salted water to cover for 10 - 15 mins. or until tender. Drain and cool slightly. Combine mayo, cheese, onion, eggs, salt and pepper: stir until well combined. Add squash, stir. Pour squash mixture in greased 1 1/2 qt. casserole dish Combine bread crumbs and butter. Spoon over squash. Bake at 350 degrees for 30 mins.
Combine in electric blender. Cover and blend 3 minutes on low speed. Pour into 9-inch pie pan. Bake at 350° for forty minutes. Can add coconut or 4 tablespoons cocoa, 1/4 cup sugar and a little margarine.
Saute meat in a small amount of vegetable oil. Add onions and pepper and cook until they are almost done. Add remaining ingredients, except noodles and cheese. Cook the mixture for 45 minutes.
Mix first 7 ingredients. Add ground beef, mixing well. Shape into balls. Cook for 15 minutes at 400° or until well browned. Drain well.
Put prepared turnips in a pot with water to cover and the salt. Cook until well done, about 1 hour. Drain. Mash; add milk, sugar and butter and continue mixing. Pour into buttered casserole dish. Top with cracker crumbs. Bake at 300° for 45 minutes or until brown on top.
Mix all ingredients well together. Pour into greased baking dish; cover with foil. Bake at 350° for 1 hour; uncover. Bake another 15 minutes.
Mix boiling water and jello. Let cool, but not set. Add the other ingredients and mix well. Refrigerate.
Beat first 4 ingredients until thoroughly mixed. Add pineapple and coconut. Pour into unbaked pie shell. Bake at 350° until center is completely set, about 35 minutes.
Cook rice according to pkg. Heat oil in skillet. Saute onions and peppers. Add chicken and continue to saute until chicken is partially cooked. Stir in remaining ingredients except tomatoes and garlic. Cover and steam until the chicken and shrimp are fully cooked. Stir in tomatoes and garlic. Add cooked rice. 4 servings.
Drain juice from pineapple (save). Mix cheese, pineapple, celery, nut meats and salt. Heat juice and mix in Jell-O. Add to cheese mixture. Whip the cream and fold into cheese mixture. Pour into low baking dish. Chill. Cut into squares and serve on bed of lettuce.
Combine ingredients and knead until mixture can be rolled out. Form into balls and dip in melted chocolate.
Chop green tomatoes; add salt. Allow to stand overnight; drain. Chop ripe tomatoes, onions and peppers. Add green tomatoes. Add vinegar and sugar. Heat to boiling. Simmer 1/2 hour, stirring frequently.
Cream together butter and sugar until light and fluffy. Blend in vanilla. Beat in eggs, one at a time. Stir together dry ingredients. Thoroughly blend flour mixture into creamed mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in 1 cup jam until blended.
Boil milk and flour until a heavy paste. Cool for 10 to 15 minutes. Beat; then add remaining ingredients. Beat until creamy.
Saute onion and green pepper. Add sausage and let brown. Add tomato paste and water. If too thick, add more water. Add spices, using oregano generously. Let simmer 45 minutes. Serve over rice or noodles.
Combine catsup, molasses and mustard together. Stir in bean. Place in 1 1/2 qt. casserole dish. Bake at 350° for 20-25 minutes.
Cook ground beef and onion until brown. Stir in tomato sauce and taco seasoning mix. Toss 1 cup of the cheese with kidney beans. Grease a 2-quart baking dish. Start layering with taco chips, a layer of cheese-bean mixture, layer of chips and a layer of the meat mixture. Drizzle the 1/2 cup taco sauce over mixtures. Top with remaining chips and cheese. Bake 25 to 30 minutes in 350° oven.
Brown onion in hot oil; add beef and seasonings and brown. Add drained beans and soup; pour into greased casserole. Mash potatoes with milk and egg. Spoon potato mixture in mounds over meat. Bake at 350° for 30 minutes.
Mix Jell-O with 1 cup hot water and 1 cup warm water (not cold). Mix in another bowl, pudding with milk and Cool Whip, then Jell-O last. Refrigerate. Then top with strawberries. This can also be make with any flavor of Jell-O and fruit.
Preheat oven to 325°. Beat eggs in a medium bowl. Add flour, sugar and continue beating for 2 minutes. Add vanilla, butter, nuts and chocolate chips. Pour into pie shell. Bake 60 minutes. Serve warm with whipped cream or at room temperature.
Heat oven to 375°. Grease 2 cookie sheets. In deep mixing bowl, beat egg whites until soft peaks form. Continue to beat, slowly adding sugar until stiff meringue forms. Fold in chocolate pieces.
Mix first 5 ingredients with blender and set aside. Heat tomato soup, salt and gelatine until smooth and comes to a boil. Add to cream cheese mixture and mix well. Put in mold and refrigerate 6 to 8 hours until firm. Unmold and serve with crackers.
Mix soup, mayonnaise, broth, lemon juice, salt and pepper. Add chicken, celery, pimento, almonds, water chestnuts, onion, eggs and 1 cup of Ritz cracker crumbs. Put into casserole dish; top with the remaining cracker crumbs. Bake at 350° for 40 minutes.
Wash bean mix; drain. Add water to cover and salt; soak overnight. Drain and add 1 1/2 quarts of water, some ham pieces, bay leaf and pinch of thyme. Simmer 3 hours, covered. Add tomatoes, onion, clove, garlic, green pepper and salt and pepper to taste. Also add smoked sausage, cut in thick slices, and several pieces of uncooked chicken. Simmer until chicken is tender. Remove meat from bone and cut chicken into small pieces, then return to soup. Ten minutes before serving, add chopped parsley, either fresh or dried.
Combine all vegetables. Put sugar, vinegar, celery seed and mustard seed in large microwave-safe mixing bowl. Bring to boil, then pour over vegetables. Pack into freezer containers and freeze. Also good fresh.
Mix 1/2 cup butter Crisco, 1/2 cup sugar and eggs. Add 2 cups flour, cocoa, salt, 1 teaspoon vanilla, buttermilk and red food coloring. Mix soda and vinegar and add to above mixture. Bake at 350° for 30 minutes.
Bring water to a boil; add 1 tablespoon olive oil and pasta. Cook until it is slightly undercooked (pasta will be firm, but not hard). Drain and rinse in cold water; leave in water.
Let the jello, sugar, hot water and lemon set until mushy. Mix strawberries and whipped topping and fold into jello. Pour over angel food cake bits. Refrigerate 1 hour or overnight.
Thoroughly dissolve lime gelatin in 1 cup boiling water. Add crushed pineapple with juice to dissolved gelatin. Allow the mixture to slightly cool. Pour into 9 x 13-inch pan. Add yogurt to the mixture and stir in well. Cool for approximately 15 minutes in refrigerator (or until mixture begins to thicken). Add sliced cherries and stir well. Sprinkle chopped pecans over the top of the salad. Makes 12 servings. Per serving: 143 calories, 3 grams fat, 0.8 milligrams cholesterol and 70 milligrams sodium.
Mix ingredients until smooth; pour into 3 greased cake pans or 1 (13 x 9 x 2-inch) pan. Bake at 350° for 30 minutes.
Mix all ingredients together except: 1 cup flour, 1 stick butter and 1 cup sugar. Spread mixed ingredients onto a greased jelly roll pan. Blend remaining ingredients together to form a crumbly mixture. Sprinkle over batter. Bake at 350 degrees for 30 minutes.
Peel cucumber and onion. Cut in thin slices in a salad bowl. Put rest of ingredients in a shaker and shake until well dissolved. Pour over cucumber and onion. Mix well. Serves 6.
Mix together the cake mix, 1 egg (beaten) and the melted stick of oleo. Press in 9 x 13 pan. Mix the other stick of oleo, cream cheese, 2 beaten eggs and confectioners sugar. Pour over first layer. Sprinkle chopped pecans over top. Bake at 350° until set.
In large bowl, beat eggs. Add corn, butter, sugar and milk; mix well. Add Bisquick and mix well, but don't beat to death. Grease rectangular or square baking dish (I use Pam). Pour half the batter into dish. Layer to cover with cheese slices. Next, add the chilies in a loose grid layer. Cover with another layer of cheese. Pour remaining batter over, carefully to avoid dislodging the cheese/chilies. Bake at 400° for 20 minutes, until top is golden brown.
Brown ground beef and drain. Boil noodles according to their directions. Stir chopped onion, Ranch Style Beans, tomato sauce, and water in with meat. Add noodles and serve.
Melt chocolate in 1/2 cup boiling water. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate. Mix until blended.
Combine braise stew or ham with water and tomatoes. Let boil slowly for 30 minutes. Add frozen vegetables and cook for 30 minutes more. Add corn, potatoes and cabbage. Cook until done. Season to taste with salt, pepper and onion anytime during cooking. Yields approximately 4 quarts.
Cook broccoli until tender. Saute onion in butter. Mix all ingredients together and put in casserole dish. Bake 30 to 35 minutes on 350°.
Cream sugar and Crisco or butter together. Add one egg at a time; beat well. Add flour and baking powder alternately with milk. Add vanilla. Bake at 350°.
Mix 3 1/2 cups of flour, the sugar, shortening and yeast in large bowl. Add warm water and beat together until well mixed. Stir in rest of flour 1 cup at a time until dough is easy to handle. Turn dough onto lightly floured surface. Knead until smooth. Cover and let rise until double. Punch down. Let rise again. Pour out on floured surface and divide in half. Flatten each half into approximately 18 x 9-inch. Fold sides crosswise into thirds. Pinch loaves to seal edge. Place in 9 x 5 x 3 pan. Brush slightly with melted margarine. Let rise. Bake at 350° for 30 to 35 minutes.
Cream sugar and butter. Blend in milk; add eggs, one at a time, alternately with wafers and pecans. Fold in coconut. Bake at 250° until toothpick comes out clean. Bake in greased and floured pan.
Cook pasta shells according to package directions. Drain and toss with melted butter or margarine. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt. Simmer 5 minutes. Preheat oven to 350°. Fill shells with beef mixture. Arrange in greased 13 x 9-inch baking dish. Spoon taco sauce over shells. Cover and bake 15 minutes. Uncover; top with cheeses and tortilla chips. Bake for 15 minutes longer. Sprinkle with green onions; garnish with parsley. Makes 6 main-dish servings.
Wash peppers and cut into 2-inch pieces. Wash potatoes and cut into 1-inch slices or chunks. Do not peel. Peel onion and cut into chunks. Put everything in baking dish. Lightly spray vegetables with olive oil. Sprinkle with salt and pepper. Bake in preheated 425° oven for 30 minutes or until potatoes are done.
Place chicken in pan and mix with vegetables. Boil broth and soup; pour over chicken. Combine milk, flour and butter; pour over. Bake at 300° for 30 minutes. Brown 5 to 10 minutes on 450°.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Sift together flour, baking powder and salt; set aside. Melt butter in large saucepan over low heat. Remove from heat and stir in sugar, eggs, flour mixture and vanilla; mix well after each addition. Spread batter in prepared pan. Sprinkle evenly with cashews. Bake 25 to 30 minutes or until golden brown and edges begin to pull away from sides of pan. Cool on wire rack before cutting. Cookies freeze well. Makes 24 (2-inch) squares.
Melt margarine in large skillet; add onion and saute over low heat for 10 minutes. Stir in canned tomatoes with juice. Add next 8 ingredients. Heat to boiling; reduce heat; add cubed, cooked beef or pork. Simmer covered 45 minutes. Serve over cooked rice. Add parsley if desired.
In saute pan, melt butter; add garlic. Add wine and mustard. Add shrimp; cook until they curl. Remove shrimp to warm plate. Add whipping cream and Cajun seasoning. To liquid in pan, add cream; reduce by 1/3. Add Parmesan cheese; stir until melted. Serve over linguine noodles.
Simmer until all is mixed. Pour over cooked beef or pork, sliced thin or chunked. Return to oven for approximately 1 hour.
Mix all together. Make small balls (size of a large sour ball). Press down with tongs of fork. Sprinkle with paprika. Bake at 350° for 12 minutes, but watch!
Put egg yolks, salt, mustard, lemon juice and hot pepper sauce into blender container. Cover and process at mix. Remove blender cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let water boil. Yields 3/4 cup.
Dissolve yeast in 1 cup of warm water. Add buttermilk, oil and sugar. Add baking powder, soda, salt and flour to make sticky dough. Place in covered bowl in refrigerator and use as needed. Do not let rise. Pull off and roll biscuits as needed or put into muffin pans. Bake at 400° for 15 minutes or until brown. (Dough will keep in refrigerator 1 week to 10 days.)
Stir together first 5 ingredients. Add water. Stir until dough forms ball. Shape into 24 (1-inch) balls. Bake at 325° until lightly browned. While warm, roll each in confectioners sugar.
Mix crumbs and sugar. Melt oleo in 9 x 13-inch pan. Pat down to form crust. Bake in a 350° oven for 10 minutes.
Cream cheese and butter. Mix in flour, Krispies and cayenne. Roll into small balls (flatten each with fork). Cook at 350° until slightly brown, about 15 to 20 minutes.
Mix all ingredients except chicken and paprika in a 13 x 9-inch pan. Place chicken single layered in pan. Sprinkle with paprika. Cover. Microwave on High for 25 to 30 minutes. Let stand 3 minutes.
Brown hamburger. Combine beans, tomato juice, onion soup and tomatoes and green chilies. Cook on low heat for 20 minutes.
Mix flour & sugar. Pour over pineapple which has been put into a greased glass baking dish (small 8x8). Add cheese over top & then sprinkle cracker crumbs on top. Pour melted margarine over all. Bake at 350 degrees for 30 minutes. Serve hot.
Dissolve gelatin in boiling water. In a large mixing bowl, put the cake mix and the chopped pecans. Mix well. Add the dissolved gelatin, eggs, oil, mashed yams, grated orange rind and orange juice. Beat according to directions on cake mix package. Pour batter into greased Bundt pan and bake at 350° for 45 to 60 minutes. Cool cake and top with Orange Frosting.
Preheat oven to 350°. In medium bowl, beat egg. Add butter and sugars. Cream well. Add remaining ingredients. Drop by teaspoon onto cookie sheet; cookies flatten while baking. Bake at 350° for 12 to 14 minutes, or until golden. Makes about 4 dozen cookies.
Brown ground beef and onion in a large skillet over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Add mushrooms. Stir in potatoes, salt and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally. Stir in salsa. Continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Makes 4 servings.
Trim cabbage; quarter and cut out core. Shred or finely chop cabbage. Combine vinegar, lemon juice, chives, parsley, celery seed, sugar, salt and pepper in large bowl. Add cabbage; toss to mix. Add mayonnaise and toss gently until cabbage is coated. Cover and refrigerate.
Fry and drain sausage. Melt cheese into sausage. Add remaining ingredients. Spread on bread. Can freeze on cookie sheet, then bag them. Bake at 400° for 10 minutes until lightly brown on top.
Heat soup until it bubbles, add cheese. Mix until smooth. Add gelatin, dissolved in water, onion, pepper and shrimp. Let cool. Add garlic salt and mayonnaise. Chill.
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended. Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper. Grease and flour waxed paper. Pour batter into cake pans. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with sharp knife, and invert onto wire racks. Peel off waxed paper and cool completely.
Beat eggs, salt, pepper and garlic in a shallow bowl. Pour some of the bread crumbs into a plate. Slice chicken in half (the long way). Coat each chicken piece with the egg mixture. Place coated chicken onto bread crumbs, one at a time. Turn over, press crumbs firmly into chicken on both sides. Heat oil to medium heat. Place chicken in oil and fry until golden on both sides. Remove and place on brown paper to drain. Serve with fresh lemon.