HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, brown ground beef. Drain. Add tomatoes, onions and spices. Simmer, uncovered, for 20 minutes. Arrange 5 tortillas in bottom of a 13 x 9 x 2-inch baking dish, tearing tortillas as needed. Cover with half of meat mixture, then half of cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives. Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving. Yields 8 servings.
Combine lettuce, onions, celery, water chestnuts, mayonnaise, sugar, cheese, salt, garlic and frozen peas. Refrigerate 24 hours.
Cut wings at 2 joints; discard tips. Sprinkle with salt and pepper. Heat oil in large frying pan. Add half wings and cook about 10 minutes, stirring occasionally, until golden brown and crisp. Remove; drain well. Repeat with remaining wings. Melt butter in saucepan and add hot sauce and vinegar, amount of hot sauce depends on the degree of hotness desired. Pour butter mixture over wings, coating evenly. Serve with Bleu cheese dressing and celery sticks.
Rub brisket with olive oil and season with black pepper, red pepper and garlic powder. Place 1 cup oil in large, heavy pan with lid. Heat on medium heat until hot. Brown brisket on both sides for 5 minutes. Remove from heat.
Place layer of meat in bottom of 9 x 13-inch pan. Add a layer of sliced onions on top of meat. Place a layer of sliced potatoes on top. Salt and pepper to taste. Mix the can of soup with the water. Pour over potatoes. Top with cheese. Bake at 350° to 400° for about 1 hour or until potatoes are tender.
Combine top three ingredients in large bowl and toss together. Combine sour cream and mayonnaise. Stir into salad mixture. Top with layer of Parmesan cheese, then Cheddar cheese and bacon bits. Refrigerate.
Soften gelatine in 1/4 cup cold water. Separate eggs. Combine slightly beaten egg yolks, 1 cup crushed pineapple and its syrup, 1 tablespoon lemon juice and 1/4 teaspoon salt. Cook in a double boiler, stirring constantly, until custard consistency. Stir in softened gelatine until thoroughly dissolved; cool. Slowly beat 1/3 cup sugar into beaten egg whites; fold in. Whip 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in. Spoon 1/4 of mixture into waxed paper-lined 9 x 5-inch loaf pan. Add a layer of large thin chocolate cookies; repeat 3 times. Add remaining chiffon as last layer. Chill overnight; unmold for 8 to 10 servings.
Cook rice. Brown hamburger meat. Combine rice, hamburger meat, mushroom soup, chicken soup and milk. Mix well with spoon. Bake 1 hour at 300°.
Combine and bake at 400° for 30 minutes. Serve with Wheat Thins.
Bring water to a boil and add walnuts. Heat to boiling and cook for 1 minute. Rinse walnuts under running hot water and drain. Pour walnuts into large bowl and gently stir in sugar until dissolved. (If necessary, let stand for 5 minutes to dissolve sugar.)
Layer sauerkraut, beef and cheese in casserole. Pour dressing on top. Crumble bread and toss with oleo. Spread on top and bake at 425° for 15 minutes.
*Note: Marie makes the gravy, which I'm certain is much better than the jar variety!
Cook onion in butter until brown; add consomme and Worcestershire. Cook for 30 minutes. Season with salt. Pour soup into individual bowls. Float toasted bread on top. Cover with grated cheese and bake at 350° until cheese melts.
Brown ground beef and onions in a big pot. Drain excess fat. Add water, bouillon, pepper, chili seasoning and taco mix. Stir over medium heat until it simmers. Add kidney beans, corn, tomato sauce, tomatoes and macaroni. Bring back to simmer and let simmer 15 minutes to blend flavors.
In a small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set aside. In saucepan over high heat, combine remaining beef broth and enough water to equal 1 3/4 cup liquid; heat to boil. Add rice and cook according to package directions. In a large skillet, brown ground beef and onion; pour off fat. In 2 quart casserole dish, layer 1/3 each of the rice, corn, and meat mixture and reserved sauce; repeat layers twice, combining the last portion of meat and sauce for the top layer. Cover; bake a 375° for 40 to 45 minutes or until hop. Garnish with corn chips and diced tomatoes. Make 4 to 6 servings.
Blend together eggs, sugar and Crisco. Add flour, vanilla and salt. Grease 9 x 13-inch pan. Spread batter in pan, saving 1 cup of batter for top. Cover with pie filling. Take saved batter and drop by teaspoons over top of filling; go through with knife. Bake at 350° for 50 to 60 minutes or less.
Day Ahead: With fork, score cucumbers lengthwise, then cut crosswise into thin slices. Slice onions thinly.
Brown hamburger or sausage, onion and green pepper. Add and simmer, mushrooms, pizza sauce and spaghetti sauce. Cook noodles as directed. Layer in crock-pot (twice): noodles, beef mixture, pepperoni and cheeses. Cook on low until cheese melts, about 30 minutes. May also be layered in baking pan and baked at 350° for 30 minutes.
Mix shortening and sugars. Mix in eggs and vanilla. Put in dry ingredients. Bake on ungreased pan at 375° for 10 minutes.
Put one tortilla on microwave-safe plate. Sprinkle a small amount of cheese around each tortilla, being sure to spread out to edge. Spoon some salsa over cheese, a very small amount. Top with another tortilla. Put in microwave for 30 to 40 seconds. Take out and let set for a couple of minutes, then cut into 4 triangles (across each way). Repeat with other tortillas.
Cook rice until dry and fluffy. Put 1/2 in small buttered casserole, cover with 1/2 pineapple and sugar. Dot with butter. Add second layer in same manner and bake in moderate oven until slightly brown on top. Serve as vegetable with ham.
Use tomatoes held at room temperature until fully ripe. Dice tomatoes and set aside. In small bowl, combine vinegar, mustard, water and salt. Add onion, capers and tomatoes; mix well. Cover and refrigerate. Serve with or on chicken, fish or meat.
To Assemble: Split ladyfingers, making 4 layers in all. Layer in deep glass bowl 12 ladyfingers. Spread with preserves jam side up. Sprinkle with almonds and cover with about 3/4 cup of custard; sprinkle with sherry. Continue procedure, making 3 layers each the same. Top with 4th layer of ladyfingers and sprinkle with sherry. Chill about four hours. Decorate top with whipped cream (beaten with confectioners sugar), raspberries and the remaining almonds.
Cover bottom of baking dish with onion slices. Add layer of mushrooms. Place fish fillets on top. Cover with bread crumbs. Sprinkle with parsley. Pour broth over all. Bake at 450° for 10 minutes per inch of thickness at thickest part.
Boil the chicken and debone. Cook spaghetti in chicken broth. Saute bell pepper and onion in butter. Pour in soup and Ro-Tel tomatoes. Bring to boil. Strain spaghetti. Add soup mix and chicken and Velveeta cheese. Mix all together until cheese melts. Very good!!
Beat egg whites, gradually add sugar. Mix together crushed Ritz crackers, baking powder and nuts. Mix with egg and sugar mixture. Pour in lightly buttered 9-inch pie plate. Bake at 350° for 30 minutes. Serve with whipped cream.
Mix well all ingredients, except ketchup. Shape into a loaf pan. Top with ketchup. Bake at 350° for about 30 minutes.
Place bacon between 2 paper towels. Cook in Radarange oven on Full power for 1 to 1 1/2 minutes. Set aside.
Peel tomatoes and chop fine. Cook 15 minutes. Let stand and drain off half juice. Chop other vegetables and add to tomatoes. Simmer for 1 1/2 hours. Tie cinnamon sticks, mustard and cloves in a cloth bag. Add to vegetables with brown sugar, salt and vinegar. Cook for 1 1/2 hours, until vegetables are soft. Pack in pint jars according to canning instructions.
Wash the spinach and drain. Remove the stems and any discolored leaves. In a heavy 2 or 3-quart saucepan, bring 1/2 cup water to a boil over high heat. Add the spinach; reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach; allow it to cool and squeeze out as much water as possible. Chop the spinach very finely. In a deep bowl, combine the spinach, lemon juice, onion, salt and a few grindings of pepper. Toss the mixture with a spoon, then stir in the yoghurt and mix thoroughly. Refrigerate at least an hour. Garnish with fresh mint leaves before serving.
Soften cream cheese; blend with milk until creamy. Add onion, horseradish and crab meat and mix until blended. Place in small baking dish and sprinkle with paprika and almonds. Bake at 350° for 10 minutes.
Place peaches in small bowl; top with yogurt and wheat germ. Garnish with blueberries. Serves 1, about 190 calories and 3 g fat.
Melt margarine. Add onion and cook until tender. Add broccoli. Add mushroom soup, cheese and cooked rice. Pour into casserole dish and bake about 30 minutes at 350°, or until bubbly and slightly brown.
Blend first 3 ingredients in a blender until very fine. Add sugar, blend about 5 minutes. Add pectin and water. Bring to a boil for about 1 minute. Put into jars and cover with wax.
Mix diced potatoes, sour cream, salt, cottage cheese and green onions in large bowl. Pour into well-greased 13 x 9-inch baking dish. Top with grated cheese. If mixture seems too dry you can add a little more sour cream. Bake at 350° for 40 to 45 minutes.
Mix together all ingredients, except cheese and paprika. Spread in greased 2-quart casserole. Sprinkle with cheese. Dust with paprika. Bake at 375° for 25 minutes until cheese is melted and potatoes are heated through. Could be made a day ahead and heated the next day. Serves 6 to 8.
In a heavy 2 1/2-quart saucepan combine sugar, margarine and evaporated milk. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent sticking. Remove from heat and add peanut butter, stirring until melted. Add Marshmallow Creme and vanilla. Beat until well blended. Spread in a buttered 13 x 9-inch pan. Cool at room temperature. Cut into squares when firm. Makes 3 pounds of candy.
Break the linguine in thirds before cooking. Mix all ingredients and marinate overnight. You can add seafood to this to make it a main course. Makes 6 to 8 servings.
Scrub potatoes and bake in 350° oven until done and skins begin to crisp, approximately 40 minutes. Remove from oven and cut in half lengthwise; scoop potato out of skins very carefully. Mix potato, butter, milk, sour cream, bacon, garlic, 1/2 of green onion, red onion and 1 cup of cheese, salt and pepper. Make sure potato is mashed smooth. After mixing, spoon back into skins, dividing evenly between the 12 skins. Top with remaining 1/2 cup cheese; sprinkle with the remaining green onion. Bake at 300° for 20 minutes, or until cheese is melted and beginning to bubble. Cool for 10 minutes and serve with a small dollop of sour cream on top. Serves family or group of 8.
Chop and saute in oleo the onions and peppers until onions turn yellow. Add hamburger; saute until brown, then add tomatoes, raw rice and salt and pepper to taste. Bake in covered casserole about 1 1/2 hours at 350°. In last 15 minutes, remove cover and brown.
Cook broccoli. Drain well. Mix together broccoli, onion, eggs, cottage cheese, mayonnaise and salt. Add Cheddar cheese. Stir in one package of Jiffy corn bread mix. Pour into 9 x 13-inch pan. Bake at 350° for 25 minutes. Reduce to 325° if using glass bowl or pan.
Cream butter and sugar, add well-beaten eggs. Add mashed bananas. Sift together flour and soda and add gradually to mixture. Stir in vanilla and nuts and bake in slow oven (350°) for 45 minutes or until firm in center. Use long pan.
Cook broccoli as directed. Drain and cut into small pieces, set aside. Mix the following together: egg, onion, butter, soup, bread cubes and cheese. Add broccoli. Pour into greased 1-quart casserole dish. Bake for 30 minutes at 350°.
Layer first 7 ingredients in 2-quart casserole in order listed. Blend flour, salt, pepper and butter in saucepan. Cook for 1 minute, stirring constantly. Add half and half and processed cheese, stirring until smooth. Pour over vegetables and bake at 350° for 1/2 hour. Top with cracker crumbs and Parmesan cheese and bake for 3 minutes longer. Yields 12 servings.
Boil chicken for 2 to 3 hours. Add onion and celery last hour. Shred with fork.
Mix together pudding and milk. Add cream cheese and Cool Whip. Pour into large graham cracker crust or 2 small ones. Will also fill 18 mini graham cracker crusts. Top with fresh fruit to make a delicious cheese cake.
Boil potato slices until tender; mix sour cream, onion soup mix, mushroom soup, lemon juice and mustard. Heat sauerkraut in 2 tablespoons pork drippings. Alternate layers of potatoes, cream mixture and sauerkraut. Place bread crumbs on top and bake in a 350° oven for 20 to 25 minutes.
Stir up Cool Whip. To soften, pour in crushed pineapple juice and all. Stir until all lumps are gone. Stir in marshmallows until coated. With Cool Whip and pineapple mixture, then add pudding until the mixture is a light mint green.
Melt caramels with 1/3 cup evaporated milk. Combine 1/4 cup evaporated milk, cake mix and margarine; mix well. Press half of mixture into ungreased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle with chocolate chips and walnuts. Drizzle with caramel. Top with spoonfuls of remaining cake mix. Sprinkle with walnuts. Bake at 350° for 18 to 20 minutes.
Clean, wash and dry the spinach. Chill well. Trim bacon of excess fat. Saute the bacon over medium heat until soft, not crisp. Add Worcestershire sauce, mustard, vinegar and sugar. Stir and heat. Pour over spinach and toss well. Serve with fresh ground pepper.
Mix flour, sugar and pecans. Cut in oleo. Pat into bottom of 2-quart flat Pyrex dish. Bake at 350° for 20 minutes. Cool. Save some for top by baking in a small pie pan (crumble and sprinkle on top).
Mix all ingredients and spread in a greased 9 x 13-inch pan. Bake 35 to 40 minutes at 350°.
To make mix: Combine ingredients in a large bowl. Pour into a 2 - quart jar or tall container. Seal with a lid and decorate with fabric and ribbon.
Cook rice and drain. Add seafood and other ingredients; mix well. Pour in a greased 4-quart casserole and bake at 325° for 50 minutes.
Mix sour cream and cream of mushroom soup together. Add green beans. Stir all together and put in a 9 x 13 casserole dish. Bake at 350° for 35 to 40 minutes. Take out and add the fried onions to top. Put back in oven to brown the onions.
Mix well. Drop from teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Assemble all fruit, cut as suggested. Sift flour and measure. Add soda, baking powder and salt and sift all together 3 times. Sift one cup of mixture over fruit. Cream butter and sugar thoroughly. Add remaining flour. Beat until smooth. Add lemon juice, fruits and nuts. Fold in stiffly beaten egg whites. Pour into greased, paper lined pan. Bake at 250° for 2 1/2 hours. Increase to 300°. Bake 15 minutes longer.
Cube bread and onion and brown in margarine. Mix eggs with potatoes and seasonings. Combine with bread and onion. Spoon into greased casserole and pour milk over all. Bake 3/4 to 1 hour in 350° oven. You may also use 1/2 pound ground beef, turkey or chicken. May be browned with onions and bread cubes.
Combine potatoes, celery, eggs, onion, bacon and mayonnaise. Mix well and chill.
Rinse peas in hot water (steamed, if fresh). Drain. Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together. Pour over salad; toss gently. Chill.
Mix first three ingredients and spread in bottom of pan. bake at 350° for 20 minutes. Let cool. Mix next three ingredients for second layer. Mix next three ingredients for third layer.
Combine flour and sugar in large mixing bowl. Combine butter, shortening, water and cocoa; stir and heat to boiling. Pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well on high with mixer. Pour into well buttered jelly roll pan (17 1/2 x 11-inch). Bake at 400° for 20 minutes. Prepare frosting while brownies bake.
Brown hamburger and onions together; add tomato soup, water and noodles. Cook until tender. Add corn, cheese and Worcestershire sauce. Add salt and pepper to taste. Pour in a well-greased 2-quart casserole and bake for 45 minutes in a 350° oven.
Drain can of crab. Mix all ingredients together, except the grated cheese. Place in ovenproof casserole and then sprinkle grated cheese on top of mixture. Bake in oven at 375° for 15 minutes. Serve with Triscuits crackers.
In 10-inch skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain, reserving drippings in pan. Crumble bacon; set aside. Over medium heat in hot drippings, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Add soup, garlic and basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover and cook 20 minutes. Add onion. Cover; cook 15 minutes more or until chicken is no longer pink and juices run clear, stirring occasionally. Serve over rice. Sprinkle with reserved bacon. Garnish with basil, if desired.
Fit metal blade into food processor; add all dry ingredients and olive oil. Slowly add water while processing on "knead," until dough forms a ball. Place dough in an oiled bowl and let rise 1 to 1 1/2 hours, covered. Fill with Calizone Filling and bake at 400° for 30 minutes.
Preheat oven to 200°. Cut tomatoes in half. Place, cut side up, on baking sheet and sprinkle with coarse salt. Bake for 7 hours. (Check periodically to prevent burning.) Divide basil, garlic and capers between 2 (8 ounce) jars with tight fitting lids. When tomatoes are dry and shriveled up, remove from oven. Dip in vinegar; divide tomatoes in jars and cover with olive oil. Store in refrigerator.
Beat together peanut butter, xxx sugar and cream cheese. Then add Cool Whip. Beat until creamy. Pour into graham cracker crust and chill. Can also be made in a 9 x 13-inch pan and cut into squares. Sprinkle with graham cracker crumbs.
Mix together and bake at 350° for 20 minutes in a 9 x 13-inch pan. Cool. Frost cooled brownies.
Brown meat and drain off fat. Place into a roaster or crock-pot. Add potatoes, apple, caraway seed and kraut. Cover with water and bake at 350° for 2 hours. Keep checking to see if water is needed.
In a large bowl place chocolate bits, Marshmallow Creme, German sweet chocolate and walnuts. In a saucepan place sugar, salt, oleo and evaporated milk. Heat to boiling and boil 6 minutes. Remove from heat and pour over dry ingredients. Mix quickly until all ingredients are blended and melted. Pour into jelly roll pan or 9 x 13-inch pan. Score into small pieces. When well cooled, cut into pieces. Makes 5 pounds. Freezes well and makes great gifts.
Do First: Mix baking soda and 1 tablespoon water in small container and set aside while creaming butter. Mix butter and sugar with your hand. (Keep one hand dry for answering the phone.) The heat from your hand will help it mix better. Add eggs. Beat until light. Alternately add flour and baking soda/water mix to the creamed ingredients. Continue adding flour until dough is stiff. Test the dough by touching with dry fingertips. Continue alternately adding the flour and baking soda/water mix until the dough no longer sticks to your fingers. Cover the bowl and chill dough overnight. On lightly floured surface, roll dough very, very thin and cut with star. or other cookie shapes. Put on greased cookie sheets. Brush lightly on top of cookies with mixture of egg yolk and water (mixed well). Decorate with granulated sugar and cinnamon and nuts or other colored sugars as desired. Bake Sand Tarts at 350° until dough is set (not brown), about 8 minutes.
Grease casserole well. Put 3 or 4 layers of potatoes in the bottom. Salt and pepper. Top with half of the salmon. Add peas on top of salmon, three more layers of potatoes, salt and pepper and rest of salmon. Finish with the carrots mixed with onion. Pat down gently. Pour diluted soup over casserole. Top with crumbs. Dot with margarine (optional). Bake, covered, at 350° for 50 to 60 minutes.
Combine dry ingredients. Mix with blackberries. Line pie plate with pastry. Add blackberry mixture. Dot with butter. Adjust top crust and seal pastry edges. Cut slits to allow steam to escape. Bake in 400° oven for 40 to 45 minutes or until golden brown.
Combine all ingredients and shape into loaf pan. Bake at 350° for 1 hour or until done.
Melt margarine and cheese. Take off stove. Add sugar, cocoa and vanilla. Add nuts, if desired. Spread in buttered 9 x 9-inch pan. Refrigerate until cool. Cut into squares.
Sift flour, sugar, baking powder and salt together. Cut in butter until mixture is crumbly. Add egg and mix with fork. Press half of the crumb mix into greased 13 x 9 x 2-inch pan. Spoon cherry pie filling over first layer. Top with remaining crumbs. Bake at 350° for 30 minutes or until golden brown. Cool in pan. Serve warm with whipped cream or ice cream or dust with powdered sugar.
Dissolve together the jello and hot water. Add picante sauce or Ro-Tel tomatoes and green chilies. Pour in mold and serve with chicken salad.
Using layered directions, bake and cool cake as directed on package, adding 1 cup chopped pecans to batter. In a saucepan, heat brown sugar, butter and milk; boil and stir for 2 minutes. Cool 30 minutes. Gradually add powdered sugar; mix until smooth. Add more powdered sugar to thicken or milk to thin, if needed. Spread between layers, on sides and on top of cake. Sprinkle 1/4 cup chopped pecans over top of cake.
Measure into a mixing bowl the cake flour, sugar, milk, Crisco and salt. Beat vigorously by hand or mixer (medium speed) for 2 minutes. Stir in the baking powder. Add the milk, eggs and vanilla. Mix thoroughly by hand mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2-inches deep), which have been rubbed with Crisco or lined with heavy waxed paper. For smaller pans, fill half full. Bake cupcakes with remaining batter. Bake in moderate oven at 375° for 30 to 35 minutes. Cool cakes on a rack 15 minutes before removing from pan. Ice between layers, on sides and top of cake. Makes two 9-inch layers.
Mix flour, salt and sugar together. Add 1/2 cup of milk and egg yolks and stir well. Add lemon rind and juice and rest of milk. Pour immediately into unbaked pie shell. Bake until custard is set and crust is browned at 425° for 10 minutes and 375° for 50 minutes. Remove and add meringue as follows: 2 egg whites plus 2 Tbsp. sugar. Beat egg whites at highest mixer speed. Add sugar at lowest mixer speed. Bake combination about 8 1/2 minutes.
Drain green beans. Add soup, sour cream and garlic salt. Mix well. Put in a 2 or 2 1/2-quart casserole. Cover completely with grated cheese.
Fill pie shell with berries. Combine sugar, eggs, flour, sour cream, and salt. Pour mixture over berries and let settle to the bottom of fruit.
Preheat oven to 350°. Place clean chicken breasts in a shallow baking dish. Pour soup over chicken. Pat top with butter. Cover with tinfoil and cook in oven for 1 hour at 350°. Reduce heat to 275° and bake, uncovered, for 30 minutes.
Mix salt and flour; add milk gradually to form a smooth paste. Add eggs, beaten very lightly. Cover bottom of hot pan, 11 x 13-inch, with fat. Pour in mixture 1/2-inch thick. Bake 20 minutes. Cut in squares and serve with brown gravy.
Melt chocolate and butterscotch chips, stirring constantly. Remove from heat; add nuts and noodles. Drop by teaspoon on waxed paper. Cool.
Cook broccoli and drain. Mix all ingredients together. (Add muffin mix last.) Bake in glass 11 x 13-inch pan at 375° for 20 to 25 minutes.
Combine ingredients in slow cooker. Heat 1 to 2 hours on low. Strain and serve. Makes 8 to 10 servings.
Cream shortening and sugar. Beat in egg. Add apples, flour, cinnamon, nutmeg, salt, soda and cloves. Mix all together. Bake in a 350° oven about 30 or 35 minutes. Good with a sauce or Cool Whip.
Mix shortening and sugar. Add egg, raisins, applesauce, spices and flour. Mix soda in 2 tablespoons hot water; pour into flour mixture; add nuts. Bake at 350° for 45 minutes to 1 hour.