HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cornbread mix, sugar and salt. Beat eggs and add milk. Combine milk/egg mixture with cornbread mix. Mix well. Add cheese, onion and broccoli. Melt margarine. Pour about 2/3 of margarine in mixture and pour the rest in a pan (I use Corning Ware small square dish 8 x 8). Put mixture in pan and bake at 325° for 45 minutes until done.
Combine onion and vinegar and let stand for a few minutes. Then add mayonnaise, salt, pepper and paprika and mix well. Mix drained veggie spirelli, tomatoes, green pepper and olives. Pour mix over spirelli and toss lightly. Cook spirelli 2 or 3 minutes less than package recommends.
Beat eggs. Add oil, sugar and zucchini. Mix well. Stir in flour, salt and soda. Fold in vanilla and nuts. Pour into two greased and floured loaf pans. Bake at 350° for 1` hour.
Spread 1/2 mixture in greased 8 X 8 X 2 inch pan. Cover with green chili and monterey jack cheese. Spread remaining batter over top. Bake at 400 for 30 minutes.
Steam head of cabbage, about 3 minutes. Drain. Cut or shred in small pieces. Alternate layers of cabbage with cream cheese. Add salt and pepper. Pour half and half or coffee cream over this. Sprinkle cracker crumbs which have been mixed with butter over top and bake at 350° for 45 minutes.
Bring 2 qt. water to boil in saucepot. Add veggies and cook 2 minutes, drain and rinse in cold water. In bowl, combine veggies, red pepper cut in 1/2 inch squares, onion, vinegar and seasoning. Toss and serve.
Using hands, mix all ingredients together well. Roll into bite-sized balls and place on ungreased cookie sheet. Bake at 325° for 15 minutes. Makes about 250 balls.
Line bottom of pan or bowl with vanilla wafers. Then put a layer of sliced bananas on top of the wafers. Mix the dry pudding mix with milk, Eagle Brand milk and Cool Whip. Pour on top of the wafers and bananas. Place a layer of sliced bananas on top of the pudding surrounded by wafers.
Drain pineapple and reserve juice. In a 9-inch pie plate, combine coconut and butter. Press on bottom and sides of plate. Bake 8 to 10 minutes until golden brown.
In a small bowl combine water and All-Bran; set aside. Cream shortening and sugar. Beat in the eggs, then the buttermilk and vanilla. Sift together the flour, baking soda and salt; add the dry ingredients and mix well. Bake in 350° oven for 20 minutes.
Cream butter, add sugar and vanilla, then add flour and nuts. Roll into little balls and bake on greased cookie sheet at 300 degrees for about 30 minutes.
Mix pretzels, 1 1/2 tablespoons sugar and butter together. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Combine first 4 ingredients; heat and set aside. Mix together the snow crab, celery and mayonnaise. Dissolve 2 packages unflavored gelatin in 1/4 cup of cold water and add 1/4 cup hot water. Add this mixture to the crab meat. Add heated mixture and blend. Pour into slightly greased mold. Refrigerate until set. Serve with crackers and enjoy! Delicious!
Mix together until smooth and creamy. Chill until ready to use. Serve on fruit tray as dip.
Fry zucchini in butter 5 to 10 minutes or until liquid is cooked out. Cool. Mix in a separate bowl the eggs, salt, pepper, garlic powder and oregano. Whisk until fluffy. Add both cheeses and mix. Add cooled zucchini and mix. Press crescent roll dough into an 8-inch pie pan and flute edges. Pour egg and cheese mixture onto the crust. Bake for 20 minutes or until batter is firm at 375°. To avoid burnt edges, cover the exposed crust edges with a ribbon of aluminum foil while baking. (People who don't like eggs love the cheesy texture of this quiche!) Serves 6 to 8.
Sprinkle or rub generously on meat before grilling. May be mixed in advance in layer quantities.
Grease and flour a 10-inch tube or Bundt pan. In a large bowl, sift flour, sugar, salt, soda and cinnamon. Add remaining ingredients and stir until well mixed (hand mix only). Pour into a pan and bake for 1 hour and 10 minutes in a 350° preheated oven. Cool on a cake rack for 25 to 30 minutes. Baking time may take longer, depending on oven.
Rinse fish (if fresh); remove any bones and mince. Place enough vegetable oil to cover bottom of skillet or electric frying pan. Add fish and cook until opaque. Add extra oil if fish sticks to pan. Add taco seasoning mix and about 1/4 cup water. Mix well and warm for 1 minute. Set aside.
Boil chicken breasts; reserve 1 cup of broth. Dice chicken; add cream of chicken soup. Drain Veg-All; add broth (celery and onion if desired). Place in 9 1/2 x 13 1/2 x 2-inch casserole.
Add ingredients to beans and corn. Pour salad dressing over and let set. Stir occasionally in refrigerator.
Trim fat from meat and cut into small chunks. Place in a large stew pot and cover with water about 2-inches above the meat. Add salt and pepper. Bring to a boil over high heat. Cook until blood is cooked out of meat. Skim foam from top of pot. This will leave a good rich stock covering the meat. Add next four ingredients to pot and cover with tomato juice. Salt and pepper to taste. Bring to a boil. Reduce heat and cover. Simmer for 3 to 4 hours. Add tomato juice as needed so that stew will be soupy. The slower cooked, the better. Feeds 12 hungry people!
Sift flour with baking powder, soda and salt. Cream the shortening and sugars. Add eggs and vanilla. Add the flour, a little at a time. Shape into rolls. Chill for several hours or freeze. Bake at 375° for 15 minutes.
Preheat oven to 375°. Combine flour, soda and salt in small bowl; set aside. In a large bowl, combine butter, sugar and vanilla; beat until creamy. Beat in eggs and gradually add flour mixture well. Stir in morsels and nuts. Spread in a greased pan, 15 x 10 x 1-inch and bake at 375° for 20 to 25 minutes.
Saute onions and garlic in butter until limp. Mix in beef broth, wines, Worcestershire sauce and salt. Heat through. Ladle into 4 to 6 ovenproof bowls. Top each serving with one slice of French bread or croutons.
Mix together and pour into greased bundt pan. Bake for 45 minutes at 350°.
Saute ground meat, onion, celery and pepper. In a separate pot cook puree and tomato juice. Remove ground meat mixture from frying pan with slotted spoon, leaving grease behind; add to tomato mixture. Cook together for 20 minutes. Add cooked elbows and 1/2 cup Cheddar cheese. Mix thoroughly. Pour into a baking dish. Cover top with shredded Cheddar cheese.
Preheat oven to 425°. Combine dry ingredients. Blend 1/2 stick butter and dry ingredients until mixture resembles dry cornmeal. Beat egg with fork and combine with buttermilk. If using raisins, add them to dry mixture. Add 1/2 liquid ingredients to 1/2 dry ingredients. Stir to combine. Add remaining 1/2 and stir. Turn batter into well-floured board and knead briefly until dough is no longer sticky. Place loaf onto lightly greased baking sheet and with sharp knife, cut across top. Bake 40 minutes or until golden brown.
Dice pork; fry until brown. Pour off all but 3 tablespoons of fat. Slightly beat the 6 eggs. Add mixture of eggs, corn, milk and pepper to pork fryings. Add salt, if needed. Cook over low heat, stirring constantly. Makes 6 servings.
Mix sour cream and Hidden Valley Ranch dry mix. Smooth thinly over bottom of circular dish. Top with peppers, onions, tomatoes and olives. Top with cheeses. Chill 1 hour and serve with chips.
Mix applesauce and dry Jell-O together. Lay 2 graham crackers side by side to form a square. Spread applesauce on crackers. Continue alternating layers, ending with crackers. Spread topping over entire cake. Refrigerate 4 hours.
Preheat oven to 450°. Place tortillas on baking sheet. Spread beans evenly over tortillas. Stir cumin into tomatoes. Spread over beans. Top with cheese. Bake 6 to 8 minutes or until hot and bubbly. Serve with lettuce and sour cream. Preparation time: 5 minutes. Cook time: 8 minutes.
Mix cheese, sausage and Bisquick well. Shape into balls. Place on cookie sheet. Bake in preheated oven at 350° for 15 minutes.
Mix all ingredients together in a 9 x 13-inch pan. Add enough milk to cook noodles. Cover and bake at 350° for 1 hour.
Brown onions and celery in butter over medium heat. Cool a bit. Add the tomato soup or catsup and beaten egg. Add bread crumbs and seasonings; work well with hands until blended. Form loaf or pack in loaf pan. Bake 1 1/2 hours at 350°.
Mix all ingredients together, except almonds. Sprinkle almonds on top. Bake in a 350° oven for 15 minutes, until warm. Or, use microwave to warm ingredients in oven/microwave-safe dish. Serve with crackers or mini bread slices.
Fry bacon partially, then add onion and continue to cook until browned. Pour off grease, except 3 tablespoons. Add potatoes and corn with enough water for cooking; if using canned corn, do not drain. Cook until potatoes are tender. Make a thickening of 2 tablespoons cornstarch and 1/3 cup milk, stir into cooked mixture while it is lightly boiling. Add 2 1/2 cups milk, salt and pepper to taste. Heat thoroughly, if needed, add more thickening. Stir in Velveeta cheese until melted.
Cut bacon into small pieces and brown. (Use a large cook pot.) Shred cabbage and add to bacon. Cover and simmer until cabbage is tender. Cook shells separately. Add to the bacon and cabbage. The longer it sets, the better it tastes.
1. Start heating large pot of water to boiling for the pasta. In small bowl, combine the raisins and 1/2 cup of hot water. Let stand until raisins have softened, about 10 minutes. Meanwhile, in small dry skillet, cook the pine nuts over low heat until lightly toasted, stirring frequently, about 4 minutes. Remove from the heat.
Mix sugar and cocoa. Add milk, salt, butter and vanilla. Stir and cook 1 minute. Let cool. Beat. Add a little milk it too thick to spread.
Cook over medium heat until thick. Remove from heat and add 3 tablespoons butter and 1 teaspoon of vanilla.
Cut bacon in small pieces and fry; put aside. Combine rest of the ingredients and cook in water until tender. Drain off water. Mix everything together and add milk. Heat on low until milk is hot but not boiling.
Cut up chicken and put in a 9 x 13-inch pan. Mix soup and milk; pour over chicken. Mix stuffing mix and broth. Put on top and bake for 20 minutes in a 350° oven.
Brown sausage. Remove from skillet and brown diced onion in 3 tablespoons of the drippings. Add flour and stir to a paste. Add salt, pepper, chili sauce, Worcestershire sauce and juice drained from the green beans. Cook until thick, stirring well. Add the drained green beans. Pour mixture into a 1 1/2-quart casserole dish. Top with the browned sausage. Sprinkle with cheese. Bake in a hot oven (400°) for 20 minutes. Makes 6 servings.
Mix all ingredients well and pour into a greased 9x13 pan. Bake at 350 degrees for 45 to 50 minutes. Cool slightly and cut into squares.
Melt the cheese and soup together. Pour over drained beans and sprinkle with almonds. Bake in a 350° oven for 30 or 40 minutes. This can also be held in a warm place for some time.
Cook and drain macaroni. Drain the tuna. Mix macaroni, tuna and bread crumbs. Add well beaten eggs, milk, salt and margarine. Put in 9 x 13-inch cake pan. Cover with slices of cheese. Spread soup on top. Bake for 1 hour at 350°.
Combine dry pudding mix with Cool Whip; then add other ingredients. Mix thoroughly and chill for several hours before serving.
In a 3-quart casserole, place berries and pectin. Stir well. Cover. Microwave at High 8 to 10 minutes, until mixture is at a full rolling boil. Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then time for 1 minute of boiling. Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 8 cups.
In a large skillet, saute peppers, onions and garlic in margarine or butter until tender. Sprinkle with salt, pepper and paprika. Add water and chicken and simmer until chicken is tender. Remove chicken. (I like to remove skin and bone, after cooking, but it isn't necessary.) Add 4 Tbsp. of flour to 2 cups of sour cream and stir into broth until thickened.
Preheat oven to 400°. Wrap each chicken breast, a few slices of each squash and salt and pepper to taste in foil. Place on a baking sheet. Bake for about 40 minutes or until chicken is done.
In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant slices. Grill, uncovered, over indirect medium heat for 2 minutes on each side or until tender. To serve, spoon a small amount of salsa onto the center of each slice; sprinkle with cheese. Serves 6.
Mix juices together. Pour ginger ale in last slowly, so won't foam. Makes about 2 punch bowls full. Can float mixed fruit, strawberries and orange slices, if desired.
Mix flour, butter, water and pecans together. Press into 9 x 13-inch pan. Bake 10 to 15 minutes in a 400° oven. Cool.
On each pork chop, sprinkle Worcestershire sauce, garlic salt and pepper to taste; turn chops over. Repeat. Let marinate 4 to 8 hours. Cook on grill until done.
In a mixing bowl combine melted margarine and graham cracker crumbs. Mix in peanut butter and sugar. Using a large spoon, stir until mixture forms a ball, leaving the sides of the bowl clean. Press mixture into a 9 x 13-inch pan. Melt chocolate and frost the top. Chill until chocolate hardens; cut into 1-inch squares.
Prepare potatoes according to package directions. Add pancake mix, onion soup mix and snipped parsley. Drop from tablespoon, a few at a time, into deep hot fat (350°). Fry 1 to 1 1/2 minutes, turning occasionally to brown all sides. Drain on absorbent paper. Makes 18 tablespoon size or about 30 smaller ones. Serve as hors d'oeuvres or vegetable.
Mix spices together with salt and 1/4 cup water until it forms a paste. Rub paste over chops. Heat oil; add chops and fry until fragrant. Add water. Cover pan and cook over low heat. When meat is tender and liquid is absorbed, remove from heat and drain. Garnish with small coriander leaves and serve hot.
Heat oil in heavy skillet. Cook ground beef until it loses color and crumbles. Add tomatoes, tomato sauce, spaghetti sauce mix, V8 juice, and sugar. Simmer 10 minutes. Grease loaf pan. 9x13x2. Cover bottom with layer of noodles (uncooked) layer of meat sauce, dot with cottage cheese, 1/3 of mozzarella cheese. Repeat layers, making 3 layers. Sprinkle with parmesan cheese. Cover loosely with heavy aluminum foil. Bake at 350 degrees for 1 1/2 hours. Remove from oven uncover let stand 5 minutes. Cut into squares. Serve with tossed salad, Italian bread and beverage.
Dredge chops. Brown lightly in 2 tablespoons drippings. Arrange in baking dish. Sprinkle over chops 1/2 diced onion. Combine in skillet and heat to boiling point 1/2 cup tomato soup and 1/2 cup water. Pour over chops. Bake at 325° for 1 1/2 hours.
Puree cooked squash. Saute onion with butter until soft. Add flour and cook until thick and bubbly. Remove from heat and add stock, stirring vigorously, then stir in squash, salt and pepper to taste. Simmer gently, not allowing to boil. May serve with dash of nutmeg on top.
Prepare three 9-inch layer pans. Do not grease sides. Mix 1 yellow butter cake mix according to package instructions. Bake in preheated oven at 325° for 20 to 25 minutes or until cake is done. Cool layers. Fill layers with 2/3 Cranberry Filling. Frost side of cake with creamy frosting, forming 1/4-inch ridge above top of cake. Spread top of cake with remaining Cranberry Filling.
Bake or microwave potatoes until done. Scoop out potatoes, being careful not to tear peeling shell. Mix potatoes, butter, milk, salt and pepper in bowl. Add whatever fillings you desire. Put mix back into peeling shells. Top with cheese. Bake or broil until cheese melts.
Roll chicken in flour to coat. Spray 10-inch skillet with nonstick Pam cooking spray; add butter. Let melt; add chicken breasts. Cook over medium heat until chicken is lightly browned (5 to 7 minutes). Turn chicken over. Continue cooking until lightly browned (5 to 7 minutes). Remove chicken; set aside. Stir in lemon juice and garlic. Return chicken breasts to pan, simmer 3 minutes. Turn chicken breasts over. Continue cooking until fork-tender (2 to 3 minutes). Serve over rice.
Melt butter/margarine and chips on very low heat; do not burn. Turn heat off after melted and add other ingredients. Drop on greased cookie sheet. Bake at 325° for 10 minutes.
Combine the ingredients. Let stand in the refrigerator in covered container long enough for the flavors to mingle. Serve with fish or other seafood.
Saute pecans in butter; drain on paper towels and set aside. Chop beef, pepper and onion in food processor. Combine cream cheese and milk on medium speed with mixer. Stir in beef, pepper, onion, garlic and pepper; mix well. Stir in sour cream. Pour in 1-quart casserole dish. Sprinkle pecans on top. Bake at 350° for 25 minutes. Serve with crackers.
Butter 9 x 13-inch dish. Cover bottom with graham crackers. Mix pudding mix and milk and fold in Cool Whip. Pour 1/2 pudding mix on top of graham crackers, then add another layer of crackers, remainder of pudding and another layer of crackers. Cover with chocolate topping (mix Choco-bake, syrup, melted butter, milk and sugar). Chill for 24 hours so graham crackers get soft.
Cream butter and sugar well. Add eggs (beaten), then milk. Add flour last, sifted with baking powder. Bake in a moderate oven about 15 minutes. This makes 2 thick or 3 thin layers.
Chop cabbage in food processor. Chop onions, carrots, green pepper; add to cabbage. Add vinegar, mustard, sugar, salt and pepper, mayo. Mix together then refrigerate. Serve cold.
Saute onion in margarine and mix with other ingredients. Put in shallow baking dish and bake at 350° for 48 minutes. Serves 8.
Heat butter in frying pan. Add onions and saute slowly until golden and very soft, stirring occasionally. Combine beef broth and water in saucepan. Add onions and bring to boiling point. Reduce heat, cover and simmer 30 minutes.
Wrap each breast half with beef and bacon. Mix soup and sour cream; pour over chicken in casserole dish. Bake in preheated 300° oven for 1 1/2 to 2 hours. Better if marinated a few hours or overnight. Serve over rice. Makes lots of sauce.
In medium bowl, combine milk, eggs, dry mustard and pepper. Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over layered ingredients. Bake at 350° for 40 to 50 minutes or until knife inserted comes out clean. Cool 5 minutes before serving.
Mix with potatoes. Bake in baking dish for 30 minutes in a 250° to 300° oven. Sprinkle with paprika.
Mix yeast and water. Add sugar, oil and egg. Stir flour in gradually. Can be made and kept in fridge for 5 days. Bake at 400° in oven for 10 to 20 minutes.
Fry or broil the chops until they are brown, remove chops from the pan and drain off the grease. Place rice in the pan and brown lightly, remove rice from pan and place in the bottom of the casserole pan. Place onions and carrots over the rice, place brown chops over the onions and carrots. Pour 2 cups water, soy sauce and beef or brown gravy over the mixture. Bake at 375°, covered with foil for 1 hour or until rice is tender. You may have to add more water.
Alternate layers of onion and potatoes in buttered baking dish. Season each layer with salt, pepper and chip of butter. Combine mushroom soup and milk; pour over potatoes. Cover; bake 45 minutes to 1 hour in a 350° oven.
Brown meat; add onion and cook until tender. Stir in milk and cheese until well blended. Add remaining ingredients; pour into 2 quart casserole dish. Bake 30 minutes at 350°. Serves 6.
In a thoroughly scrubbed and rinsed coffee pot, add cider. In coffee basket, add allspice, cloves, cinnamon and brown sugar. Perk as for coffee will stay hot as long as you wish.
In a heavy kettle over low heat, melt butter. Add sugar, dates and eggs. Cook 3 or 4 minutes, stirring constantly. (Scorches easily.) Remove from stove and add 3 cups Rice Krispies and nuts, walnuts, pecans, etc. Mix well. When cool enough to handle, form into balls or logs and roll in fine coconut.
Arrange eggs in a glass jar; simmer remaining ingredients for 15 minutes. Pour over eggs and cover. Chill for 24 hours. Will keep indefinitely in refrigerator. May make 1/2 of recipe if too much.
Brown the meat first with a dash of salt and pepper; drain well. Add water and bring to a simmer. Stir in all vegetables and noodles, stirring occasionally, until noodles are soft. Add more water, if needed.
Cut the potatoes into 1/4 inch thick slices. Place them in a 13 x 9-inch baking dish. Melt the butter and mix with the oil. Pour this over the potatoes. Stir in the onions and salt. Sprinkle with thyme. Bake at 400° for 25 to 30 minutes or until the potatoes are brown on the edges. Serve immediately.
Combine cornmeal and soda in large bowl. Make a well in center. Combine soup and next 5 ingredients. Add to dry ingredients, stirring just until moistened. Heat cast-iron breadstick or corn stick pans in 450° oven for 5 minutes for until hot. Remove pans from oven. Coat with cooking spray. Spoon batter into hot pans. Bake at 350° for 15 minutes or until browned. Remove from pans. Cool on wire racks or serve hot. Yield: 2 dozen.
Combine the tea mix, lemonade mix and water in a large pitcher and mix well. Add the lime slices. Chill thoroughly. Serves 8.
Make cake according to directions on box. Cool and cut into little squares. Mix pudding with milk. Layer in punch bowl: cake, pudding, Cool Whip and crushed Heath bars; repeat.
Mix all ingredients and let stand 5 to 10 minutes in refrigerator. Place on greased cookie sheet. Bake 5 minutes at 425°. Remove. Cool and serve. Makes 40 to 50 balls.
The Pima County Cooperative Extension Service has some advice and recipes for you if you have a cut Christmas tree at home this holiday season.
Melt butter, stir in flour until smooth. Stir in milk and cook until thickened. Slice cheese right into sauce and cook on low, stirring occasionally until cheese melts. Separate eggs, whites into large bowl and yolks into small bowl. Add salt to yolks and beat with fork. Add slowly to cheese mixture, stirring constantly. Remove cheese mixture from heat, gently fold cooked rice into cheese mixture. Beat egg whites until stiff peaks form, then slowly add to cheese and rice, folding gently with wooden spoon or spatula (under over motion). Turn into greased 1 1/2-quart casserole. Bake at 325° for 40 minutes.
Mix all ingredients well (by hand) and pour into pie shell. Bake in preheated oven (375°) for 15 minutes. Reduce oven temperature to 300° and bake for 15 more minutes. Remove from oven. Sprinkle Streusel Topping (recipe follows) over pie evenly. Place back in oven and bake at 300° for 10 minutes. Pie is done when margarine in topping is melted and a knife inserted into pie comes out clean. Cool. Cover and serve cold.
Cream well the margarine, shortening and sugar. Add eggs, one at a time. Mix dry ingredients. Add alternating with milk. Stir in vanilla. Pour in a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes. Cool in pan for 15 minutes on rack. Remove from pan.
Melt butter in flat dish; add corn and sour cream. Add corn bread mix. Bake at 325° for 20 minutes.
Melt butter in 9 x 13-inch dish. Preheat oven to 375°. Blend milk, sugar and flour. Add eggs. Pour into hot buttered dish. Bake 25 minutes. Serve with sour cream, peaches, bananas or fruit of your choice.
Layer all ingredients in order, except mayonnaise and sour cream) in a 9 x 13-inch pan. Mix mayonnaise and sour cream; spread over top.
Combine all ingredients and melt in saucepan. Pour over chicken and bake approximately 45 minutes at 375°. Serves 4.
Drain salmon; remove backbone and skin. Whisk together the sauce. In a large bowl, mix rice, cucumber, celery, green onions and fresh dill. Pour sauce in and mix. Sprinkle chunks of salmon on top; gently mix. Chill. Serves 6 to 8.
In a large bowl, combine flour, 3/4 cup of oats, whole-wheat flour, sugar, baking powder, soda and cinnamon. In another bowl, combine applesauce, egg and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and pecans. Pour into an 8 x 4 x 2-inch loaf pan coated with nonstick cooking spray. Sprinkle with 1 tablespoon oats. Bake at 325° for 50 to 55 minutes. Cool for 10 minutes before removing from pan to wire rack.