HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and bell pepper in stick of butter until tender. Put chicken, potatoes, can of Ro-Tel, sauteed onion and bell peppers in a Pyrex dish and cook in oven at 350° until chicken and potatoes are done, then add English peas. Put back in oven until peas are hot. Good served over rice.
Dissolve gelatin completely in boiling water, stirring 3 minutes. Add lemon juice, rind and ice cubes and stir constantly until thickened, about 2 to 3 minutes. Remove any unmelted ice. With whisk, blend in Cool Whip; whip until smooth. Chill if necessary until mixture mounds. Spoon into pie crust. Chill 2 hours or until firm. Garnish as desired.
Mix all the ingredients together and pour into a greased casserole dish. Bake at 350° until golden brown.
Mix steak sauce, brown sugar, soy sauce, garlic and ginger in bowl. Thinly slice steak; place in Ziploc bag. (Save 1/4 cup of mixture to baste while cooking.) Marinate overnight. Remove meat from marinade; discard bag with marinade. Alternately thread steak, peppers, pineapple and shrimp (optional) onto skewers. Grill or broil kabobs for 4 to 6 minutes, until desired doneness, turning once and brushing with saved mixture. Makes 4 servings.
Sift flour, salt and baking powder together. Set aside. Blend eggs and vanilla together, then add sifted dry ingredients and milk. Roll out dough and cut. Sprinkle with sugar. Bake on baking sheet at 375° for 12 minutes.
Mix sugar, oil and eggs. Add flour; mix well. Add remaining ingredients (mix). Bake in tube pan for 1 hour and 10 minutes at 350°.
Cook broccoli until tender; drain. Combine soup, mayonnaise, cheese, egg and milk. Stir into broccoli. Place in 2-quart casserole dish. Combine cracker crumbs and melted butter. Sprinkle over broccoli mixture. Bake at 350° for 45 minutes.
Heat oven to 400°. Lightly grease pie plate (10 x 1 1/2-inch). Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, oregano, basil, tomato paste and 1/2 cup of the Mozzarella cheese; spoon evenly over top. Beat milk, baking mix, eggs, salt and pepper until smooth. Pour over meat mixture. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Let stand five minutes before cutting.
Heat oven to 375°. Mash sweet potatoes into pineapple and pecans. Pour into greased 1-quart casserole dish. Bake 20 minutes. Top with cut marshmallows. Bake 15 to 20 minutes longer.
In a large saucepan, blend the first 5 ingredients well. Stir in 10 cups of water; cook on medium-high and stir until thickened and bubbly. Cook an additional 2 minutes. Add lemon juice and, if desired, food coloring, but I don't. Add apples or peaches to sauce. Stir constantly; bring to a rolling boil. Cook for 1 minute at a rolling boil. Keep saucepan on burner and ladle mixture into sterile, hot jars; leave 1/2-inch headspace. Process in boiling water bath 25 minutes for pints or quarts.
Preheat broiler. In small saucepan melt butter. Add garlic, lemon juice and parsley. Place chicken, skin side down, on rack in broiler pan.
Butter a 9 x 13-inch baking dish, set aside. Combine potatoes, 1 teaspoon salt and water to cover in large Dutch oven. Bring to a boil, reduce heat and simmer until tender, about 17 minutes. Drain. Return potatoes to pot with broth, butter, sour cream, poultry seasoning and two teaspoons of salt. Beat with hand held mixer or potato masher until smooth. Spread potatoes in baking dish and sprinkle with paprika. Cover and refrigerate up to two hours. Bake in preheated 350° oven until puffed and heated through. Makes 16 cups. A 3/4 cup serving is 165 calories.
Place meat in slow cooker. Add onions, barbecue sauce and honey. Cover. Cook on low 6 to 8 hours. Use 2 forks to shred meat. Serve on kaiser rolls with sauce. Add some cole slaw and enjoy! Yield: 6 to 8 servings.
Cook potatoes whole. Drain. Peel while still warm. Slice. Combine all other ingredients. Mix well. Pour over warm potatoes. Toss until liquid is absorbed. Allow to marinate at room temperature. If refrigerated after mixing, bring to room temperature before serving.
Grate cheese. Prepare three bowls for dipping eggplant. In first bowl, put whole wheat flour and salt. In second bowl, put beaten eggs and milk. In the third bowl, put the crackers, salt, pepper and oregano. Preheat oven to 350°. Cut eggplant into 1/4-inch slices. Dip slices in each bowl to coat completely. Layer coated eggplant in 9 x 13-inch baking dish. Slices may overlap. Sprinkle each layer with tomato sauce and Parmesan cheese. Cover tightly and bake for 30 to 45 minutes or until tender. Top with Mozzarella and any remaining Parmesan cheese. Return, uncovered, to oven until cheeses melt.
Cook asparagus in boiling water until well done. Drain. Combine soup and cream and heat. Arrange hot asparagus on the toast and pour sauce over. Garnish with sieved hard-cooked eggs or sprinkle with paprika.
Wash rhubarb and place in pie shell. Combine sugar, cornstarch and salt. Add egg and beat well; add syrup and melted butter. Pour over rhubarb. Arrange lattice of pastry strips across top. Bake in hot oven at 450° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until rhubarb is tender.
Mix all ingredients together well. Place in loaf pans. Bake at 350° until toothpick comes out clean. Prick top with fork several times and glaze while hot.
Beat eggs slightly. Mix flour and sugar; add to eggs. Add liquids and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Mix ingredients together to make batter. Cut onion into rings. Coat with flour and dip in batter. Deep fat fry them.
Combine bread cubes, onion, cheese and seasonings. Beat eggs well. Add cooked spinach and bread to egg mixture and mix well. Pour melted butter over mixture and mix well. Chill thoroughly. Roll into 1-inch balls. Place on a 14 x 9-inch baking pan and bake at 300° approximately 15 minutes.
Put sugar, syrup, butter and salt in a 2-quart bowl and microwave on High. Boil for 2 minutes. Immediately add soda and pour over 3 to 4 quarts popped corn in a grocery sack. Shake and microwave 1 1/2 minutes on High. Shake and microwave 1 1/2 minutes longer. Shake and serve.
Arrange raspberries in pie shell. Mix eggs, sugar, flour and milk in a bowl. Pour over raspberries. Bake at 300° until knife comes out clean, about 1 hour.
Cut onion, mushrooms and carrots into thin slices. Beat eggs with salt. Set wok at 420° (or hot pan). Heat oil; add onions and carrots and stir-fry for 1 minute. Add mushrooms and shrimp and fry for another minute. Push to one side and pour eggs in the other side. Cook for 2 minutes. When eggs are nearly set, add rice, peas and soy sauce. Mix all ingredients together and cook for a minute more.
Combine first five ingredients and boil one minute. Stir in peanut butter, nuts, oatmeal and vanilla. Drop by teaspoonfuls on waxed paper or greased cookie sheet. Let stand one to two hours at room temperature. Walnuts and raisins are also good in these.
Mix well. Spread in strips on greased cookie sheet. Bake at 350° for 12 minutes or until golden brown. Cut to cookie size.
In a heavy skillet or saucepan, fry the bacon until soft and crisp. Add onion and green pepper; saute, stirring, until limp. Add garlic. Stir in tomato paste. Add kidney beans, oregano, salt, pepper and water. Heat mixture to boiling; reduce heat and simmer, uncovered, stirring now and then, until gravy thickens slightly. Serve over white or brown rice. Makes 4 servings.
Dissolve jello in one cup boiling water. Cool. Add mandarin oranges and pineapple. Place in refrigeartor to thicken slightly. Fold in Dream Whip. Chill.
1. Thinly slice shallots & separate into rings. Wash & dry spinach well removing tough stims. Preheat oven to 400°. 2. Arrange 1/4 of spinach leaves on half of each parchment square. Lightly brush both sides of fillets with corn oil. Season with lemon - pepper seasoning. 3. Arrange fillets, skin side up over spinach leaves. Sprinkle with shallots drizzle with lemon juice. Fold other half of parchment paper over spinach & fillet. 4. To seal packets, beginning at one corner, fold edges of paper over about 1/2 inch all around, overlapping the folds. 5. Place packets on cookie sheet. Bake 15 minutes (paper will puff up & brown). When packets are open, check that fish flakes easily with a fork.
Mix flour, sugar and salt; add beaten eggs. Mix well; add milk and corn. Mix thoroughly and pour into well buttered 1 1/2-quart casserole. Dot with butter. Cook in 350° oven until firm, about 45 minutes.
Brown turkey if meat is desired, finely chopping as it cooks. Pour off any fat. Add chopped onion and stir. Wait 3 minutes. Add peppers. Cook the onion and peppers, stirring all along. Add all remaining ingredients, saving sliced or chopped mushrooms for last.
Beat egg whites until stiff. Beat together margarine and vegetable shortening. Add fructose and Sweet 'N Low and beat until smooth. Add egg yolks and beat well. Combine the flour and the creamed mixture alternately with buttermilk. Stir in the vanilla, then add the beaten egg whites. Pour into greased and floured Bundt pan and bake at 350° for the first 10 minutes, then reduce heat to 325° if baking in a gas oven. Bake 25 to 30 minutes or until done when tested with straw or toothpick.
Mix soup and 1/2 cup milk and heat on low. Combine evaporated milk, mayonnaise and Worcestershire sauce in a bowl and stir in soup mixture.
Stir applesauce and pudding in a large saucepan. Stir in milk, rice, egg and cinnamon. Cook and stir on medium heat until mixture comes to a boil; remove from heat. Cool 5 minutes, stirring twice. Serve warm or cold. Makes 8 servings.
Cream oil, sugars and eggs. Mix flour, soda and salt. Add oats, coconut, cornflakes and chocolate chips. Form into small ball. Place on cookie sheet, ungreased. Bake at 325° for 8 to 10 minutes; 10 to 12 minutes for crisp.
Combine bananas, sugar and salt. Beat egg whites vigorously into banana mixture. Add almond flavoring and mix well. Pour into graham cracker crust. Bake at 350° for 15 minutes. Then bake at 300° for 15 to 20 minutes. Chill. Top with whipped cream and nuts, if desired. Makes 1 (8-inch) pie.
Saute the first 4 ingredients in a pot over low fire; add tuna fish and cream of mushroom soup. Serve with chips or crackers.
Line a large tube pan and 2 small loaf pans with greased foil. Cut up fruits, add nuts and mix with the 1 cup flour and have ready to add to the cake batter. Sift flour, spices and cocoa together and set aside. Cream butter with sugar and beat until light and fluffy. Add to the mixture the well beaten eggs, then the jam and beat well. Add flour mixture alternately with buttermilk in which soda has been dissolved, beating constantly. Fold in fruit/nut mixture. Add the wine. Spoon batter into pans and bake at 300 degree for 1/2 hour then at 250 degrees for 2 hours. (Put small pan of water in oven.) Let cake cool in pan. After cake is cold, pour small amount of wine over cakes, wrap them in cheesecloth, then store until ready to cut. Keep them moistened with a little wine to keep cakes from drying out.
Brown ground beef; drain. Add taco seasoning and put into pie crust. Spread refried beans over beef. Add cheese to cover. Pour Pace sauce over pie. Bake at 350° for 25 minutes.
In casserole, layer green beans, onion and bacon. Repeat layers. Add sugar and vinegar to bacon drippings until dissolved. Pour over layered green beans and refrigerate overnight. Bake at 350° for 45 minutes. Great to do ahead.
Brown together hamburger, onion and garlic. Add cabbage, tomatoes, tomato paste, water, kidney beans and spices. Simmer for 1 hour.
Toss shrimp in salt and pepper to coat. Heat oil in skillet, add shrimp and stir over high heat for 2 to 3 minutes. Remove shrimp from skillet. Add garlic and onion to skillet and stir over medium heat for 1 minute. add pea pods, vegetables and chicken broth to pan and stir over medium heat 3 to 4 minutes or until vegetables are crisp tender. Return shrimp to pan and cook 1 to 2 minutes, stirring. Serve over rice.
Heat oven to 350°. Line 13 x 9-inch pan with 1/2 graham cracker squares (15). Sprinkle chocolate chips over graham crackers. Bake at 350° for 5 minutes or until chocolate starts to melt. Remove from oven; spread melted chips evenly over graham crackers. Set aside.
Brown pork chops in heavy skillet in hot oil. Mix other ingredients and cover pork chops. Cover and let simmer for one hour or can be baked, covered, in 350° oven for approximately 1 hour.
Press chicken fillet flat. Place one slice of ham and one slice of American cheese in each breast. Fold breast over and place in large baking dish. Dilute chicken soup with water (or wine) and pour over chicken breasts. Sprinkle with Mozzarella cheese. Bake at 350° for 1 hour. Serves 8.
Cut peppers into quarters; core and seed. Place on microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave at full power 3 minutes, rotating dish one quarter turn after 2 minutes. Cool slightly. Combine onion and mushrooms in 9-inch microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave at full power 2 minutes. Spoon onion-mushroom mixture onto pepper quarters. Sprinkle with cheese. Microwave, uncovered, at full power 2 to 3 minutes, until cheese melts. Garnish with crumbled bacon, green onion and pimiento.
Sift dry ingredients together, making a "well" in the center. Add combined ingredients, pumpkin, eggs, water and oil. Mix only until dry ingredients are moistened. Fold in black walnuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 35 to 45 minutes, or until done.
Preheat oven to 350°. Crumble cornbread into large bowl and set aside. In saute pan cook andouille until fat is rendered. Drain and add to cornbread. Saute onions, celery and 1/2 of green onions in butter. Add crawfish, garlic and herbs. Stir and cook for 3 minutes and add to cornbread mixture. Bring chicken broth to boil and add slowly to cornbread mixture until desired consistency. Season to taste with salt, pepper and Tabasco. Stir in remaining green onions and parsley. Pour into casserole and bake for 30 minutes or until heated throughout.
Preheat oven to 425°. Grease muffin pan. Cream oleo and sugar. Add eggs. Combine flour, cocoa, baking powder and salt. Add to mix alternately with yogurt. Do not overmix. Gently fold in chocolate morsels. Bake 15 to 18 minutes. Cool.
Mix juice, soup, tomato paste, chilies and hot sauce in skillet. Brown ground beef and onion together. Dip tortilla patty in sauce and place spoonful of hamburger and some cheese in center. Roll and place in a 9 x 13-inch baking dish. Pour remaining sauce over rolled tortillas and top with remaining cheese. Bake at 350° for 30 minutes.
Cook macaroni and cheese according to package directions. While macaroni is cooking, place onions, garlic powder and chopped tomatoes in lightly oiled pan. Cook on medium heat for 5 minutes. Break Steak-umm steaks into 8 to 10 pieces each and add to tomato mixture. Cook and stir until Steak-umm pieces are just brown. Do not overcook. Stir Bleu cheese dressing into Steak-umm/tomato mixture. Take Steak-umm/tomato mixture out of pan with slotted spoon to drain excess tomato juice. Mix with macaroni and cheese. Salt to taste. Serves 4 to 6.
Bake at 350° for approximately 20 minutes in a 13 x 9-inch pan. Ice if desired.
Melt oleo and add rest of ingredients, except coconut. Mix well. Then add coconut. Bake at 350° for 50 minutes.
Dissolve Jell-O in boiling water, cool and add strawberries. Chill until partially thickened. Mix first 3 ingredients. Save 1/4 cup for topping. Press rest in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, Cool Whip and 1 cup sugar; spread on base in the pan. Pour the strawberry-Jell-O mixture over the cream cheese mixture. Sprinkle with the 1/4 cup topping. Chill for several hours. Serves 12.
Heat oven to 450°. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15 x 9-inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices cut sides down in muffin cups. Bake 10 minutes. Immediately invert pan onto baking sheet. Leave the pan over rolls a minute. Serve warm. Yields 1 dozen.
Melt margarine and Velveeta cheese over low heat. Cool. Grind together ham, onion and green pepper. Add catsup and horseradish. Fill hot dog or hamburger buns and wrap in waxed paper. Heat at 250° for 30 minutes. Makes 8.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups. Bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened.
Mix flour, 2 tablespoons sugar, butter or oleo and salt. Pat in 9 x 9-inch pan and bake 20 minutes at 325°. While baking, put 1 1/4 cups sugar, milk, 3 tablespoons flour and egg yolks in saucepan. Mix well, then add rhubarb. Cook over medium heat, stirring constantly. When mixture is thick and rhubarb soft, pour over crust. Top with meringue of 3 egg whites and 1/4 cup sugar. Bake until brown. (May use frozen rhubarb.)
Preheat oven to 325°. Saute onion and mushrooms in margarine. Add lemon juice and wine. In a separate bowl, combine cheese, flour, dry milk, salt and pepper. Cool milk; add to cheese mixture and add eggs. Stir in onion mixture. Pour into pie shell. Bake 40 minutes.
Combine filling ingredients. Mix well. Pour into pie shells, dividing equally. Bake in 350° oven for 45 to 50 minutes, or until done.
Beat butter with mixer until creamy. Gradually beat in sifted sugar, beating well after each addition, until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Gradually stir in cake flour; blending well. Do not overmix. Pour into well buttered and lightly floured tube or Bundt pan. Bake in preheated 300° oven 1 1/2 hours or until pick inserted in center comes out clean. Cool in pan 5 minutes then remove.
Melt chips and butter. Stir in potato sticks and peanuts. Drop by teaspoons on waxed paper. Chill until set. Store in airtight containers.
Arrange chicken and broccoli in pie shell. Toss cheese with flour, pepper (and salt, if desired). Sprinkle over chicken and broccoli. Combine eggs and milk. Pour over filling. Sprinkle with cheese. Bake at 350° for 40 to 45 minutes. Let stand for 5 minutes. Serves 4 to 6. Great with a tossed salad and white wine.
Cream butter and sugar. Add beaten eggs, flour, salt and flavoring. Add syrup and pecans. Stir well and pour in an unbaked crust. Bake slowly at 300° for 45 minutes to 1 hour. Makes 2 small pies or 1 large. Baking time is less if baking 2 small pies. Be careful not to overbake or pie will be dry. Cook just long enough that filling sets.
Arrange potato quarters in large, shallow 3-quart casserole. Mix seasonings and sprinkle half of it over the potatoes. Arrange chicken and sausage over the potatoes. (You can either cut up sausage or remove from casing and lay little sausage balls on top of the chicken.) Pour oil over and sprinkle on remaining seasonings. Cover and bake at 425° for 45 minutes. Reduce heat to 375° and bake for 30 minutes more or until nicely browned.
Line the bottom of a greased 9 x 13-inch baking dish with 6 tortillas. Brown ground beef with onion, chili powder, salt and pepper to taste. Drain and spread meat mixture over tortillas. Layer beans, undrained. Layer sliced cheese over beans. Cover with remaining tortillas. Combine soup and Ro-Tel tomatoes; pour over casserole. Cover with foil and bake at 350° for 1 hour.
Bring cream cheese to room temperature. Peel cucumber, slice in half lengthwise and seed. Shred the cucumber and squeeze dry.
Wash broccoli; remove most of stem and cut into pieces. Mix together vinegar, oil, dill, sugar, salt and pepper. Pour over broccoli and toss to coat. Marinate at least 6 hours, stirring once or twice. Drain and arrange on serving tray.
Do not use mixer. Place in 2 graham cracker crusts. Put in refrigerator to cool.
Combine first 6 ingredients (pasta mixture). Combine last 5 ingredients (dressing). Combine pasta mixture with dressing. Cover and chill. Toss well before serving. Makes 6 to 8 servings. May also add carrots, cauliflower, etc.
Mix hamburger, onion, rice, salt and pepper in large bowl. After mixing, ball up into balls and put in casserole bowl. Pour tomato soup and 1 can of water over meatballs. Bake in oven at 325° for 1 hour.
Cook vegetables according to directions. Drain and mix all other ingredients, except cracker crumbs and butter. Put in a 9 x 13-inch glass dish. Mix crumbs and butter together; put on top of vegetable mixture. Bake for 30 minutes at 350°. Makes 8 to 10 servings.
Heat oven to 350° (moderate). Empty soup into 2-quart baking dish. Add milk and mix well. Add tuna, 2 cups potato chips and peas; mix lightly. Sprinkle remaining potato chips over top. Bake 25 minutes until heated through. Makes 6 to 8 servings.
Mix cocoa, sugar and flour in large skillet with just enough water to make a paste. Add milk and heat over medium heat. Mixture should be thick when cooked. Add more milk if too thick. Add butter and remove from heat. Serve over hot biscuits for a real treat.
Preheat oven to 350°. Place beef, onions and celery in a pan and fry until beef is browned and vegetables are crisp-tender. Spoon into a large ovenproof dish and arrange cabbage on top of meat mixture. Combine tomato sauce, garlic salt, basil, oregano and pepper. Mix to blend. Pour over cabbage. Cover and bake 45 minutes or until cabbage is tender. Sprinkle with cheese. Return to oven for 5 minutes. Serve over rice. Makes 6 servings.
Saute onions in oil until golden brown, stirring frequently. Add 1/2 cup water and cook for 10 minutes; repeat 1 more time, then add lima beans and smother for 15 minutes. Add hot water, salt and sugar. Cook, partially covered, for about 40 minutes or until gravy is kind of thick.
Spread graham cracker half with peanut butter. Sprinkle with chocolate chips and mini marshmallows. Microwave on High for 30 seconds or put under broiler until marshmallows are lightly browned. Eat either as is or make a sandwich with another graham cracker half.
Heat oven to 300°. Prepare crust. In mixer bowl beat cheese until fluffy. Gradually beat in milk until smooth, then remaining ingredients. Pour into pan over crust. Bake 1 hour and 5 minutes or until center is set. Cool and chill.
Peel, slice and cook the potatoes and rutabaga separately in salted water until tender. Drain. Combine. Add remaining ingredients and whip until light and fluffy. Serves 6 to 8.
Fry hamburger and onion (like spaghetti sauce) in large frypan. Drain. Cut potatoes in small bite size pieces; add to hamburger. Add remaining ingredients except rice. Stir and simmer until potatoes are done. Place rice on plate; pour Curry Hamburger on top. Enjoy.
Preheat oven to 400°. Place eggplant on sheet of aluminum foil and bake 1 hour. Let cool. Remove pulp. Should be 3 to 4 cups.
In large stock pan, add bouillon granules and water. Bring to a slow boil. Add celery, onion and potatoes. Let cook until vegetables are tender (approximately 20 minutes). Add 1 cup of milk. In a separate bowl, mix together flour and 1/4 cup milk; should be smooth. Slowly mix flour mixture into soup, continually stirring. Add bacon to soup.
Layer onions in bottom of large pan. Wash well and layer carrots, then potatoes. Cut up cabbage and layer next. Cut sausage into chunks on top of cabbage.
Mix sugar and margarine together. Add peanut butter and vanilla, mixing well. Roll into little balls the size of a small walnut. Melt chocolate chips in double boiler. Cut the wax into tiny pieces and add to chocolate. Dip balls of candy into the chocolate with toothpick. Then put on wax paper until set. There should be over 100 pieces of candy.