HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in water with additional chili powder, garlic powder and onion. Combine chicken and the rest of the ingredients except tortillas and cheese. Butter a large baking dish. Put one layer of tortillas, one layer of mixture and one layer of cheese. Alternate layers, ending with cheese. Bake in oven at 350° for 45 minutes. A Tex/Mex dish! Serves 8 to 10.
Grease baking dish with olive and canola oil. Place cut up potatoes in dish and sprinkle with remaining ingredients. Pour a little olive oil over potatoes and toss. Bake in oven at 375° for 45 minutes or microwave 10 minutes on High and bake for 30 minutes.
In large skillet saute the beef and onion, drain excess fat. Stir in tomato sauce, oregano, basil, salt and pepper to taste. Simmer, uncovered, for 10 minutes, stirring occasionally. Arrange half the zucchini slices in bottom of a lightly greased 9 x 13-inch pan. Beat together Ricotta or cottage cheese and the egg. Spread over zucchini, top with half of the meat sauce and half the Mozzarella cheese. Repeat the layers with the remaining zucchini, sauce and Mozzarella. Sprinkle with the Parmesan cheese. Bake uncovered at 350° until the sauce is hot and bubbly and the zucchini is tender, about 40 minutes. Let stand for 10 minutes. Serves 4 to 6.
Melt butter in a 9 x 13-inch pan. Add corn and then sprinkle cornbread over corn; stir gently with a fork. Add unbeaten eggs (mix with a fork). Spoon sour cream over top. Fold in with a fork. Top with cheese. Bake at 350° for 20 to 30 minutes or until set.
Mix together first 6 ingredients. Add mixed dry ingredients. Add rhubarb and nuts; pour into greased bread pan. Mix sugar and butter; sprinkle onto batter. Bake at 350° for 45 to 60 minutes.
Cook desired amount of rice. Heat oil in large skillet. Add garlic and shrimp. Brown shrimp for 4 minutes, about 2 minutes on each side. Remove from heat and set aside. Add in this order: celery, bell pepper, green onions and parsley. Add salt to taste. Toss lightly for 1 minute. Add remaining ingredients. Toss until heated through. Cook for 5 more minutes. Serve over rice.
Cook broccoli in boiling water until tender; drain and arrange stalks in greased 11 1/2 x 7 1/2-inch dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken; sprinkle with cheese and top with crumbs. Bake at 350° for 20 to 30 minutes or until thoroughly heated.
Combine beef, veal and onion. Add water to crumbs. Add crumbs, egg, salt, 1/2 teaspoon nutmeg and ginger to meat. Mix well. Shape meat mixture into 40 balls about the size of a walnut. Dredge meat balls in flour. Save remaining flour. Melt butter in large frying pan. Add meat balls and brown on all sides. Cover and cook slowly 20 minutes. Remove meat balls from frying pan.
Melt butter in large saucepan. Add and blend in well the brown sugar. Let cool 10 minutes. Beat in eggs one at a time. Add mixture of flour, salt and baking powder and blend. Add chocolate chips and walnuts. Spread on greased 9 x 13-inch pan and bake 25 to 30 minutes in a 350° oven. Cut in squares while warm.
Dip chicken in melted margarine. Coat chicken with combined remaining ingredients. Place in a greased pan. Bake 400° for 20-25 minutes. Makes 6 servings.
Soak overnight. Spread out on cookie sheet. Bake 150° to 175° about 8 hours.
Brown hamburger meat; drain well. Add dry ingredients and mix well. Add other ingredients and simmer 2 to 2 1/2 hours, uncovered. Serve over pasta.
Brown sausage. Pour pancake mix into measuring cup and level off. In a small mixer bowl, blend pancake mix, cinnamon, nutmeg, milk and egg at medium speed. Pour in chopped apples. Pour into greased baking dish (8 or 9-inch round pan). Arrange sausage on top of batter. Bake 20 to 30 minutes. Serve hot with maple syrup.
Beat egg whites until foamy (use whites at room temperature). Gradually add sugar and beat until mixture is stiff, like meringue. Add vanilla. Mix well. Stir in rest of ingredients. Drop by teaspoon onto ungreased aluminum foil-covered cookie sheet. Put into preheated 350° oven. Immediately turn oven off. Leave in oven for at least 3 hours. Makes 24.
Rub roast in flour and salt until coated. Heat skillet on medium heat; brown 10 minutes until brown on both sides. Add water; cook until almost done. Add potatoes, carrots and onions (in slices) on roast. Add black pepper. Cook until done.
Simmer raisins in water for 5 minutes. Drain and save 1/2 cup liquid. Blend shortening, spices and vanilla. Add sugar gradually, creaming thoroughly. Beat in eggs, one at a time. Sift together the flour, baking powder and salt. Add soda to the 1/2 cup of raisin liquid. Add flour alternately with liquid to creamed mixture, mixing well. Add raisins and chopped nuts. Chill. Drop by spoonfuls onto a greased baking sheet and bake in a hot oven 10 to 12 minutes. Yield: 3 dozen cookies.
Beat eggs in a bowl. Mash the tofu into small pieces. To the eggs add tofu, sprouts, celery, cheese, soy sauce, green onions and parsley. Mix thoroughly. Heat olive oil in skillet until hot. Drop batter by tablespoon into the hot oil. When one side is brown, turn and brown the other side. Serves 4.
Quickly brown steaks in hot oil. Add onion, cook 3 minutes or until almost tender. Combine gravy mix, vinegar, brown sugar and 1 cup water. Pour over steaks. Cover and simmer for 15 to 20 minutes.
Preheat oven to 350. In bowl, mix crumbs and cheese. Beat egg. Cut zucchini in strips lengthwise. Dip zucchini in egg and then in crumbs. Place one stick of butter on cookie sheet and melt in oven. Put zucchini strips on sheet and bake until golden brown.
Arrange layers of rice and cheese in a greased 2 1/2-quart casserole. Sprinkle each layer with salt until dish is almost full. Add enough milk to come 1/2 way to top of rice. Cover with bread crumbs. Dot with margarine and bake at 350° for 25 to 30 minutes.
Mix all ingredients, except potato chips. Put in greased 1 1/2-quart casserole. Bake at 375° for 30 minutes or until it bubbles. Add potato chips on top and warm. Yields 6 servings.
Simmer sausage in water to cover 5 minutes. Drain and cut into thin slices. Simmer artichokes in small amount of boiling water 5 minutes. Drain. Combine eggs, olives, Ricotta and Parmesan in blender and blend until combined. Sprinkle sausage and artichokes over bottom of pastry shell. Spread cheese mixture over surface. Bake at 425° for 10 minutes. Reduce to 375° for 30 minutes or longer until knife comes out clean. Makes 8.
Dredge fruit in some flour. Cream sugar and margarine. Add eggs, then other ingredients. Mix well and put into miniature paper baking cups. Bake at 325° for 20 minutes. Makes 11 to 12 dozen.
Mix milk powder and a little soda until mixed well. When milk is mixed with soda, add the rest of the soda. Serves 1.
Cook chicken and save the broth. Mix everything together and add enough broth to make it slushy. Bake 20 to 25 minutes and then put biscuits on top (uncooked). Turn oven up to 375° and bake until biscuits are brown. Tasty and easy.
Butter 9 x 13-inch dish. Line bottom with single layer of whole crackers. Prepare pudding, using cold milk. Add Cool Whip to pudding. Pour half over crackers. Add another layer of crackers. Add remaining pudding and final layer of crackers on top. Cover with frosting and refrigerate overnight up to 2 days before serving.
Cream oleo and sugar. Add vanilla, sifted flour and salt. Stir well. Form balls and add nuts. Bake at 300° to 350° for 15 to 20 minutes. Roll in powdered sugar while warm.
Have eggs, margarine and milk at room temperature. Put all ingredients in a large bowl and mix well. Put in greased tube pan and bake at 325° or 350° for 1 hour and 15 minutes.
Mix soup, egg and corn. Add rice, onion, salt and cheese. Bake 1 hour at 325°.
Cook raisins in water until all water is absorbed. Add applesauce, eggs, sweetener and oil; mix well. Blend in soda and flour. Add flavorings and mix well. Turn dough into greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes or until cake tests done.
With a whisk, combine all ingredients well except zucchini. Add zucchini. Grease pan. Pour mixture into pan and bake at 375° for 30 to 45 minutes. Test with toothpick for doneness. It should be slightly brown on top.
Sift dry ingredients together. Cut in butter until mixture resembles coarse meal. Combine orange rind, orange juice and eggs. Add to dry ingredients, mixing just to moisten. Fold in berries, nuts and raisins.
Preheat oven to 325°. Drain peaches and the blueberries from muffin mix. Save 2 tablespoons of the blueberry juice.
Dissolve jello in hot water. Add oil to cake mix. Add eggs to mix, one at a time. Add jello and 3/4 of berries. Mix thoroughly. Bake at 325° for 15 to 25 minutes (depending on oven).
Brown pork chops in butter. Place in bottom of Dutch oven. Medium slice potatoes. Use spices to taste. Place on top of chops. Core and medium slice apples. Use spices to taste. Place on potatoes. Mix equal parts of honey and juice to cover ingredients. With lid on, place in oven 1 hour at 350°. When cooking is completed, remove and thicken broth for sauce.
Mix all ingredients with mixer, then knead when enough flour is added to make dough ball up. This dough can be made into sweet rolls by rolling 1/2-inch thick and spreading with butter, cinnamon and sugar. Roll and slice. Also dinner rolls. Let double in size. Makes 4 dozen.
Wash chickpeas well. Cover with the water and soak for 12 hours or overnight. Put on to boil in the water in which they were soaked. Boil gently for 2 hours. Add 1 teaspoon salt and cook until very tender, about 3 hours in all. Drain and serve some of the cooking liquid and 1 tablespoon of the peas.
Chop green onions as fine as possible. Drain and chill canned shrimp. Make sure all moisture is removed from shrimp and mash lightly with a fork. Add green onions and shrimp to sour cream. Salt and pepper to taste. Serve with crackers or chips.
Hand mix sugar, flour and salt. Add eggs; don't overbeat. Add vanilla, margarine and milk; fold in coconut. Pour into pie shells. Bake at 375° for 15 minutes, then reduce temperature to 350° and bake for 15 minutes or at 325° for 40 minutes.
Mix and pour in casserole dish. Put 1 stack Ritz crackers, broken in chunks (not crushed) on top. Pour 1 stick margarine (melted) over crackers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cook one package chopped broccoli. Drain well. Put broccoli in 10 x 6 inch baking dish. Combine rest of ingredients and mix into broccoli. If desired, sprinkle 1/4 cup cracker crumbs over all. Bake about 45 minutes.
Combine in souffl dish or 1 1/2-quart casserole. Bake at 375° for 25 to 30 minutes or until golden brown on top.
Sift 1 cup sugar, flour and soda into mixing bowl. Add fruit cocktail and juice. Add eggs; beat until mixed well. Pour into greased 15 1/2 x 10 1/2-inch pan. Sprinkle top with brown sugar and pecans. Bake in preheated 350° oven for 25 to 30 minutes. Combine remaining sugar with remaining ingredients. Boil for 5 minutes. Pour over cake as soon as cake is removed from oven.
Sift together flour, cocoa, cinnamon, sugar and soda. Beat margarine, eggs, milk and vanilla. Slowly add sifted ingredients, beating with a mixer. Beat with mixer on high speed about 4 minutes. Bake at 350° in a large cake pan (9 x 12-inch) for 40 to 45 minutes or in small pan (8 x 8-inch or rounds) for 30 to 35 minutes. Be careful not to overbake.
Mix cake mix, 1 egg and margarine in a bowl. Spread in a 9 x 13-inch pan on buttered aluminum foil (to keep from getting too brown on bottom). Mix cream cheese, 2 eggs (beaten), powdered sugar and vanilla until smooth. Pour over unbaked crust. Bake at 350° for 30 minutes. Sprinkle 2 tablespoons sugar over while still warm. Cool and cut into bars.
Grease and flour 15 x 10-inch cookie sheet. Add the eggs to sugar. Mix together pumpkin, lemon juice. Add to egg/sugar mixture. Add the flour, spices, baking powder and salt. Spread in pan and sprinkle with nuts on top. Bake at 375° for 15 minutes. Turn out on towel with confectioners sugar. Roll into roll shape and cool. Re-roll and spread with mixture.
Beat egg whites until peaks; add sugar. Beat again until stiff. Blend in remaining ingredients; mix well. Spoon into baked shell. Freeze for 2 or 3 hours until firm. Defrost 15 minutes before serving.
In blender combine all ingredients. Cover and blend until smooth. Pour into 8 (5 ounce) cups. Cover each with foil. Poke small holes in foil and insert popsicle sticks. Freeze approximately 4 to 6 hours.
Beat all ingredients together and brush on chicken or meat or fish. Best results if you marinate in sauce for 2 hours.
Beat egg whites until slightly stiff. Add sugar gradually, beating constantly. Add real vanilla; beat just to mix. Fold in nuts and cracker crumbs. Pour into well-greased pie plate and microwave for 4 1/2 to 5 minutes at High power. After pie is cooled, slather with whipped cream or Cool Whip. May be garnished with brown sugar, cinnamon and fruit slices if desired.
Cream shortening and sugar. Add other ingredients and mix well. Chill dough. Drop by teaspoonfuls on cookie sheet lined with wax paper. Bake at 350° for 12 minutes.
Melt margarine. Mash crackers. Add 1/2 margarine to cheese and melt cheese. Add other 1/2 margarine to crackers. Put broccoli in casserole dish. Add cheese and 3/4 of cracker mixture. Cover with remaining 1/4 cracker mix. Bake at 350°, uncovered, 30 minutes or microwave on High 12 minutes.
Mix dry ingredients in saucepan. Add milk. Turn on heat and cook until thick. Remove from heat; add butter and vanilla.
In a large saucepan, cook beef, onion and garlic over medium heat, until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Discard bay leaves from meat sauce. May be served with Cheese Stuffed Rice Balls. Yield: 6 to 8 servings.
Put milk and diced cheese in the top of double boiler. Remove from heat when melted. Drain pimento and dice into small pieces. Add to cheese and milk with salt. Yields 1 3/4 cups.
Brown meat; season. Add green pepper and onion. Cook and drain macaroni. Combine all ingredients; mix well. Cook for 30 minutes over medium heat. If too thick, add more water.
Chop cabbage and onion; place in large salad bowl. Crush dry noodles and combine with seeds and almonds on baking sheet. Broil until lightly browned. Add to cabbage.
Combine all ingredients. Bring to boiling; reduce heat. Cover and simmer 8 to 10 minutes. Serves 4.
Spread pineapple (do not drain) on bottom of greased loaf pan. Spread cake mix on top of pineapple, then spread margarine on top of this. Bake at 350° for 25 to 30 minutes.
Combine softened cream cheese and liver sausage, mixing until well blended. Add remaining ingredients; mix well. Chill. Serve with party rye or assorted crackers.
Cook roast. Thicken drippings a little. Cook potatoes a little. Cut roast in small pieces. Add potatoes, roast, onion and carrots to pie crust. Put other pie crust on top. Bake at 350° for 45 to 60 minutes or until crust is brown.
Cook macaroni in boiling salted water until tender; drain. In saucepan, melt butter. Blend flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add onion (optional) and cheese; stir until melted.
Mix together the first 6 ingredients. Combine margarine and stuffing mix with a dash of salt and pepper. Line casserole dish with stuffing (you can use a pastry blender to get a good consistency of mix and margarine).
Use 9 x 13-inch pan. Melt butter; add graham cracker crumbs to make first layer. Mix and beat cream cheese, sugar and milk until fluffy (about 10 to 15 minutes). Spread on crumbs as second layer. Next layer is bananas, sliced. Add crushed pineapple as next layer. Garnish with cherries and nuts. Spread Cool Whip over pineapple as last layer.
Boil potatoes and drain. Place potatoes and onion in a bowl. Combine all other ingredients and mix all together. Yield: 4 servings, 69 calories and 1.2 fat per 1/2 cup serving.
Mix cheese, sugar, eggs and vanilla. Line muffin pan with cupcake papers. Place one vanilla wafer in each tin. Fill with batter. Bake 20 to 25 minutes at 350°.
Mix all ingredients. Pour into 9 x 13-inch greased pan. Bake at 400° for 25 minutes until golden brown.
Preheat oven to 350°. Melt butter in cookie sheet. Spread graham cracker crumbs across bottom of pan. Sprinkle chocolate chips, butterscotch chips, chopped nuts and coconut evenly over graham cracker crumb base. Pour Eagle Brand milk evenly over the coconut layer. Bake for 30 to 35 minutes. Cut in squares.
Cream together the sugars, butter or margarine, shortening and the eggs. Add the flour, soda and salt; beat well. Add the oats and chocolate chips. Mix until throughout dough. Bake for 10 minutes at 350°. Cookies will appear underdone. Do not overcook. Enjoy!
Mix lemonade concentrate and the pineapple juice in a punch bowl. Add Riesling; blend well. Keep chilled. Just before serving, add ice cubes or the ice ring. Pour in the champagne. Garnish as desired.
Cut a hole in the top of the cabbage to fit the can of sterno. Cut the bottom of the cabbage off so it will sit on a plate. Now let your imagination be your guide. Affix the food, bite size pieces, onto the cabbage with the toothpicks. The meat can be heated by holding over the lit sterno. Great for parties!
Saute ground meat and onion. Drain. Add remaining ingredients and simmer until mixed. Add water if too thick. Serve on hamburger buns.
Grease and flour tube cake pan. Mix first 2 ingredients. Add eggs, one at a time. Add vanilla and gradually add sifted flour. Beat about 4 minutes at medium speed. Place in cold oven. Bake at 300° for 1 1/2 hours. Cool in pan.
Cut shortening into flour; add sugar, egg, baking powder, salt and vanilla. Mix apples into mixture and pour into greased 12 x 15-inch pan. Bake at 350° for 1 hour or until apples are done.
Cook broccoli according to package directions and drain. Arrange broccoli in a buttered casserole. Mix soup, mayonnaise, lemon juice and cheese. Spoon over broccoli. Top with pimentos, crackers and nuts. Bake at 350° for 20 minutes.
Cook butter, flour, milk and soup in pan. Makes a sauce. Add chicken. Put noodles on bottom of pan or bowl. Pour in mixture. Cover with noodles. Bake in 375° oven for 30 minutes.
Peel apples and cut into bite-size pieces (about 7 cups). Place in bowl. To make filling, combine 1/2 cup sugar, 2 tablespoons flour, cinnamon and nutmeg. Mix well and sprinkle over apples. Toss apples to coat well. Spoon mixture into pastry shell; drizzle with lemon juice. To make topping, combine 1/2 cup sugar and 1/2 cup flour in a small bowl. Cut in oleo. Sprinkle over apples.
Mix in order given. Put in large cake pan and place in cold oven; turn to 300° and bake approximately 1 1/2 hours.
Heat fruit and water to boiling. In a separate bowl, mix cornstarch, sugar, butter and eggs. Add to fruit mixture and cook until thickened. Dressing will be thick. Make Dream Whip and fold in dressing to thin it a bit.
Melt butter in a medium saucepan. Stir in sugar. Cook until bubbling. Add orange juice and lemon juice with the strawberries, peaches, banana and cinnamon. Bring to a simmer. Cook uncovered for 15 to 20 minutes. Stir frequently.
Hard boil the eggs. When cool, mix yolks with vinegar, salt, pepper, mustard, melted margarine and Miracle Whip. Fill cut in half eggs with mixture. Cover and refrigerate.
Blend strawberries, pineapple and lemonade in a blender on high until smooth. Pour over ice in punch bowl and add ginger ale.
Mix marinade in a bowl. Add sirloin; toss to coat. Cover and refrigerate overnight until use. Preheat broiler. Remove beef from marinade and thread onto 4 skewers (3 pieces on each) on the diagonal. Place meat 4 inches from heat. Broil 3 to 4 minutes on each side, brushing with marinade and turning once for medium-rare meat.
Mix all ingredients together. Store in airtight container. Yield: 7 cups. Serving size: 1/3 cup. Per serving: 116 calories. Exchanges: 1 starch/bread, 1 fat.
Preheat oven to 350°. Grease cookie sheet. Cover the entire cookie sheet with whole graham crackers. Heat margarine and brown sugar to boiling and boil over medium heat for 2 minutes. Pour over graham crackers. Sprinkle top with chopped nuts. Bake for 15 minutes or until the tops of all the cookies have bubbles on them. Do not burn. (This is a very easy recipe.)
Mix first 3 ingredients and pat into 9 x 13-inch pan. Smooth and press up on sides of pan. Bake in 350° oven until firm to touch, about 20 to 25 minutes. Beat eggs until light in color. Sift remaining ingredients together and add gradually to eggs; add lemon juice. Pour over crust and bake until light golden brown, 25 minutes. When done, sift powdered sugar over top.
Spray broiler pan with Pam. Arrange the scallops flat on the pan and lightly spray them with Pam. Broil for 4 minutes, then pour cooking sherry over them. Pour about half of the sherry, then after the sherry cooks down, pour the rest over the scallops. Broil about 4 to 5 minutes longer. The scallops should be translucent.
Mix and pour into greased and floured 9 x 13-inch pan. Bake for 30 to 35 minutes at 350°.
Combine almonds, Parmesan cheese and spices in a bowl; set aside. Dip chicken in butter, coat evenly, then roll in nuts, cover completely.
Cook spaghetti. Drain and rinse. Add remaining ingredients and toss. Mix well and refrigerate. Toss again before serving.
Mix flour and salt. Add shortening or lard in small pieces and use fork or pastry blender to make uniform crumbs. Add water, a tablespoon at a time, and mix until mixture forms a rough mass. Wrap and refrigerate for at least 4 hours before rolling out. I use lard for fruit pies and shortening for cream pies. Makes one double-crust pie. Serves 8.
Beat cream cheese until soft. Add coloring and flavoring. Gradually add sugar. Knead until consistency is like pie dough. (For firmer, add more sugar.) Roll into marble size balls. Dip one side into granulated or colored crystal sugar. Place sugar side down into cavity of mold, pressing from edge to center. Unmold at once onto waxed paper. Let air dry. Makes approximately 24 pieces.
Brown onions with ground meat. Drain off all fat. Add in all other ingredients and simmer for 20 minutes. Serve over favorite tortilla chips. Can garnish with grated cheese.
Preheat oven to 350°. Mix all the ingredients together in a large mixing bowl. Pour into the pie crust. Bake at 350° for 35 minutes.
Beat egg white lightly to liquefy in small bowl. Rinse flower petals or blossoms; dry thoroughly. With small brush, paint both sides of each petal with egg white, being sure to cover petals completely. Use wooden pick to separate leaves of multi-petal flowers. Sprinkle lightly with sugar. Place on rack or baking sheet; let dry in cool, dry place until sugar has hardened. Store in airtight container to use throughout year. Fun!!!
Mix everything well, except flour. Slowly blend in flour. Preheat oven to 375°. Shape dough into 1-inch balls. Place on cookie sheet and press cookies flat with fork. Bake 10 to 12 minutes.
Mix water, sugar and cream of tartar. Bring to a boil. Add crackers and boil 1 minute. Pour into pie shell (unbaked) and dot with butter. Sprinkle with cinnamon. Add top crust and bake at 400° until crust is done.
Mix dry ingredients; add eggs and milk. Beat until fairly smooth. Batter will be thin. Bake at 350° for 30 to 40 minutes in greased bread loaf pan.
Mix popped popcorn and pecan halves together in large buttered pan (I recommend a roasting pan). Keep warm in oven while making "caramel."
Mix cabbage, chicken, apples, grapes, celery and walnuts in a large bowl. Set aside. Mix sour cream, mayo, honey, lemon juice, salt and pepper. Stir until smooth. Pour over cabbage mixture and toss gently. Cover and chill 1 hour.
Mix softened cream cheese with Marshmallow Creme. Pour in bowl and serve with pieces of fruit (apples, grapes, strawberries, orange wedges, etc.).
Cream the shortening and sugars. Add eggs and vanilla. Sift in flour, salt, soda, chocolate chips and nuts. Bake at 350° for 12 to 15 minutes.
Brown ground beef and onion; drain grease. Add tomatoes, rice, taco seasoning and enough tomato juice or water to make 2 1/2 cups. Bring to boil and simmer until rice is done. Before serving, top with grated cheese and lettuce.