HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion in skillet sprayed with nonstick cooking spray. Add soup and simmer 2 to 3 minutes. Add chicken, peas and seasoning. Simmer 1 to 2 minutes. Toast English muffins. For each serving, place muffin half on plate and place one slice of cheese on top of muffin. Spoon hot creamed chicken over top of cheese. Two fat grams per serving; 179 calories per serving.
Beat 3 eggs until light, then add sugar, vanilla and oil. Sift flour, baking powder, baking soda, salt and cinnamon. Mix egg mixture with flour mixture. Add shredded zucchini and 1 cup nuts. Grease and flour pan. Use 2 loaf pans or 1 tube pan.
Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp.
In saucepan cook 1 large sliced onion in butter 5 minutes, stirring often. Add beef broth and a dash of Worcestershire sauce and cook 5 minutes. Divide soup between two ovenproof bowls. Top each with toasted French bread and half the Swiss cheese. Bake in 325° oven for 5 minutes or until cheese melts. Serves 2.
Boil yams until nearly done. Let cool and slice. Place in baking pan. Mix all ingredients together except pecans. Cook until slightly thickened. Pour over yams and bake at 350° for about 30 minutes. Top with pecans and broil about 5 minutes. "Watch closely." Yield: 8 servings.
Cream butter and sugar. Add eggs, one at a time; beat well. Add lemon juice and rind. Sprinkle in meal and flour. Pour into uncooked pie shell and bake at 300° for about 45 minutes, or until done.
Spray baking dish with Pam. Pour in 1/2 eggs and 1/2 cheese and one can chilies, then repeat with the other half. Bake at 325° for 25 minutes. Sprinkle with paprika. Can serve immediately or later reheat in microwave.
Mix all ingredients together and bake for 20 to 25 minutes at 350° in 2 (9-inch) cake pans.
Mix Jell-O and hot water in large bowl until Jell-O is dissolved. Add 7-Up. Put in the refrigerator until it starts to set. Add cream cheese, crushed pineapple, carrots, chopped nuts and Cool Whip. Mix well. Put in mold and chill until set.
Soak in milk to cover 1 slice bread about 1-inch thick. Beat well 2 eggs and add to 1 1/2 lb. finely ground meat (1/2 lb. beef, 1/2 lb. veal, 1/2 lb. pork). Melt 1 tablespoon butter, saute in it until golden 1/2 cup finely chopped onion. Add them to the meat. Wring the milk from the bread and add the bread to the meat along with the above ingredients. Combine well. Do this literally with the hands. Shape lightly into 2-inch balls. Drop into 5 cups boiling stock (made with 4 bouillon cubes). Simmer covered for about 15 minutes. Remove meat balls from the stock. Make gravy of it by using for every cup of stock 2 tablespoons butter, 2 tablespoons flour; correct the seasoning. Cook and stir until smooth and hot. Add 2 tablespoons capers, 2 tablespoons lemon juice and 2 tablespoons chopped parsley. Reheat the meatballs in the gravy. Serve over boiled noodles or spaetzle (German egg dumplings). Serves 6; makes about ten 2 inch balls.
Combine sugar, salt and cornstarch in saucepan. Stir in milk and cook until slightly thickened, stir to keep from sticking. Beat eggs and combine a little hot mixture with eggs, then cook until thickened. Add vanilla and butter.
Mix first four ingredients together and pour into casserole dish. Crumble 1 tube (or less) Ritz crackers and put in butter where onions were sauteed. Spread on top of ingredients in casserole dish. Bake at 350° until brown (about 30 minutes).
Mix the first 7 ingredients. Separate the rolls into rectangles; seal the perforations. Spoon chicken mixture onto center of each roll. Fold the four corners to the center and seal. Brush tops of rolls with melted margarine. Dip in the croutons. Bake on an ungreased cookie sheet at 350° for 20 to 25 minutes, or until golden brown. Makes 8 servings.
Combine all ingredients in large enamel pot. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints; seal and process in boiling water bath 5 minutes.
Combine beef and onion in electric skillet. Cook until browned. Drain. Add pinto beans and remaining ingredients. Cover. Reduce heat. Simmer 15 minutes, stirring occasionally.
Mix ginger, cinnamon, flour and sugar. Beat egg whites lightly. Add dry ingredients, then pumpkin. Mix well. Add milk; mix well. Pour into two 10-inch pastry shells or 3 smaller shells. Bake for 10 minutes at 450°, then at 350° for 30 to 35 minutes.
Beat Dream Whip and cold milk until nearly thick. Add cream cheese; gradually add 1/2 cup sugar and vanilla. (If too stiff, add a little milk.) Save 1/4 cup graham cracker crumbs. Mix graham cracker crumbs in a bowl with 1 stick oleo, melted, and 1 tablespoon sugar. Press this in Pyrex pan. Add Dream Whip, then the cherry pie filling, then some Dream Whip. Top with some of the graham cracker crumbs. Chill at least 24 hours.
Drain juice from pineapple and cherries; heat for dissolving jello (do not use water). Add the Coca-Cola to this mixture; let congeal slightly. Break up cream cheese in food processor. Add broken up cream cheese, pineapple, cherries and pecans. Pour into individual molds or one large mold and let congeal. Serve on crisp lettuce.
Wash cabbage. Remove outer leaves and core. Shred very fine in a heavy saucepan or kettle. Melt the butter with sugar. Mix in shredded cabbage, grated apple, jelly and vinegar. Blend thoroughly. Simmer and stir 10 minutes. Add 1/4 cup water at a time and let it evaporate each time. Cook and stir frequently for 30 minutes.
Melt margarine, adding onion, pepper and garlic. Saute 10 minutes. Add spices and tomatoes. Bring to a boil, reduce heat and simmer 15 minutes. Add shrimp and heat thoroughly. Serve on hot rice.
Combine water, lemon juice, basil, pepper, bouillon cubes, bay leaves and onion in Dutch oven. Bring to a boil, reduce heat, cover and simmer for about an hour. Stir in tomatoes and vegetables. Heat to boiling, reduce heat, cover and simmer for 2 hours or until vegetables are tender. Sprinkle soup with spinach or kale and simmer 5 minutes. Remove bay leaves. You may also add cooked rice, potatoes or pasta to make this soup a meal.
Pre-heat oven to 350 degrees. In large bowl mix ground beef, oats, crackers, egg and soup mix. Add milk if needed to make mixture moist. Place mixture in a 9x9 baking dish. Put cheese slices on top then pour tomato sauce over cheese. Bake for 40 minutes or until center is browned. Cut into squares and serve.
Cream oil and sugar. Add remaining ingredients. Pour into a tube pan which has been greased and floured for 1 hour at 350°.
Layer vegetables as listed. Spread mayonnaise on top, sealing completely. Sprinkle sugar over mayonnaise. Sprinkle cheese over top. Do not stir. Chill overnight. Toss just before serving.
Debone chicken and save broth. Add spaghetti. Cook until tender. Saute onion and bell pepper in 1 stick oleo. Add cheese, Ro-Tel and mushroom soup. Mix well. Add 1/2 cup milk or more, if needed. Combine all. It is ready to eat! Serve with green salad and garlic bread.
Grease a 9 x 13-inch pan. Put cubed bread in bottom. Top with cheese. Brown and drain sausage. Place on top of cheese. Beat eggs with milk and mustard and pour over. Refrigerate overnight. Dilute mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300° for 1 1/2 hours or more.
Peel back a long strip of banana peel on the inside curve, leaving end attached to banana. Scoop out some banana; fill with marshmallow, chocolate and raisins (if desired). Replace strip of peeling. Wrap in foil. Bake in embers 15 to 20 minutes, until banana and toppings are melted and blended. Turn during baking.
Shred yams into a gallon of ice water with 1 tablespoon salt. Soak for a few minutes. Combine sugar, syrup and water. Cook until it forms a light syrup. Drain yams well. Place yams in a buttered 12 x 9 x 3-inch Pyrex dish. Pour juice over yams, then the syrup. Dot the top with 4 tablespoons butter or margarine. Bake at 350° for 35 minutes or until yams are translucent.
Trim fat from meat. Cut meat diagonally across grain in strips 1/4-inch wide. Brown quickly in butter. Push meat to one side. Add mushrooms and onion. Cook just until tender. Add broth. Heat to boiling. Blend sour cream and flour. Stir into broth. Cook and stir until mixture thickens. Season to taste. Serve over hot buttered noodles. Serves 4 or 5.
Prepare jello according to package and let jell. Add one cup strawberries to jello and add 1/2 of Cool Whip. Crumble angel food cake into mixture, holding back 1 cup for top. Mix all ingredients well. Spread remaining Cool Whip on top and 1 cup strawberries on Cool Whip. Sprinkle remaining cake, crumbled finely, on top of strawberries. Cool until firm.
Preheat oven to 350°. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese. Bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Cream shortening and sugar. Add vanilla and eggs; beat until light and fluffy. Add cocoa and mix thoroughly. Sift together flour, salt and baking powder. Stir in sifted dry ingredients; add nuts. Spread mixture in pan. (Nuts may be added to top, optional.) Bake 20 to 25 minutes. Do not overbake.
In one bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add wet ingredients to the dry ingredients. Mix well.
Cream together the butter and sugar until fluffy. Beat in eggs and then milk. Mix dry ingredients together in separate bowl. Stir into the butter mixture. Chill dough. Roll dough and cut cookies. Bake at 375° until edges are slightly browned, about 8 minutes.
Sift together flour, sugar, soda, cinnamon and salt in bowl. Stir in carrots, raisins, nuts, coconut and apple.
Place chicken breast on waxed paper. Flatten to 1/4 inch thickness by using mallet or rolling pin. Place one slice ham and one slice of Swiss cheese in center of each chicken breast. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken breast into beaten egg; coat well with bread crumbs. Set aside. Melt butter in heavy skillet; brown chicken on all sides. Place chicken in 12 x 8 x 2-inch ovenproof baking dish, reserving drippings in skillet. Add mushroom soup, sour cream, sherry and sliced mushrooms to drippings and stir together well. Pour sauce over chicken. Bake uncovered at 350° for 40 to 45 minutes.
Cook potatoes and onion until tender; drain water. Fry hamburger meat and drain. Add together and simmer 20 minutes; serve hot.
Mix all ingredients thoroughly. To serve, put 2 Tbsp. mix in cup and fill with boiling water. Top with whipped cream and sprinkle with nutmeg or shaved chocolate.
Mix brown sugar, butter, vanilla and eggs in a bowl until well blended. Stir in remaining ingredients. Drop by rounded tablespoonfuls about 3 inches apart onto a greased cookie sheet. Press 3 to 4 extra M&M's in each cookie. Bake until light brown for 10 to 12 minutes at 350°. Makes 2 1/2 dozen.
Cook rice in boiling salted water. Drain and line a greased mold or casserole about 1/2 inch deep. Cut meat in fine pieces. Mix beaten egg with meat. Add stock to meat and egg. Fill center of mold with meat mixture. Cover top of mold with remaining rice. Steam 30 minutes. Turn from mold. Serve hot with tomato sauce.
Cream sugar and butter 10 to 20 minutes. Put oven on 350° (preheat). Cook 1 hour and 15 minutes.
Brown the ground beef; drain. Add soup, mustard and ketchup; mix. Simmer about 20 minutes. Serve on buns topped with cheese. Toast in a 350° oven until cheese melts.
Heat oven to 425°. Stir Bisquick, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Cream shortening, peanut butter and eggs. Add sugars and dry ingredients. Mix in flour last. Bake at 350° for about 10 to 12 minutes.
In saucepan cook onions in butter until tender. Add bouillon, pepper, water and Worcestershire sauce. Simmer covered for 20 to 25 minutes to blend flavors.
Put floured chicken in cold grease and turn up on high. Only turn the chicken once (or twice if necessary).
Heat butter and stir in flour. Combine milk and broth; stir into flour mixture. Cook, stirring until sauce is smooth and thickened. Blend in salt, pepper, nutmeg and cheese. After cheese melts, remove from heat. Saute mushrooms in 2 tablespoons butter for 5 minutes. Mix half the sauce with spaghetti and mushrooms. Place in large baking dish. Mix remaining sauce with chicken and place on top. Bake 30 minutes at 400°.
Cream butter and sugar. Add eggs, one at a time. Combine dry ingredients; add to mixture. Pour syrup into mixture; mix until smooth. Bake in a 350° oven for 30 minutes in oblong pan. Prepare icing 5 minutes before cake is done; pour hot icing over hot cake.
Blend all ingredients with mixer. Bake at 350° for 1 hour or until done through. Grease and flour loaf pans. Makes 2 large loaves.
Brown beef; drain. Add all ingredients. Cook for approximately 1 hour. If you want noodles, add boiled macaroni or spaghetti.
Slightly beat the eggs. Add Karo, sugar, butter, vanilla and salt. Mix well. Add pecans and mix well again. Pour into baked pie shell. Do not prick pie shell. Bake for 45 minutes to 1 hour at 350°.
Mix well. Use 2 teaspoons per cup of boiling water and 8 teaspoons per quart of water.
Preheat oven to 350°. Grease a 2-quart casserole dish. Boil potatoes until done. Drain and let cool slightly. Beat cream cheese and sour cream together. Beat potatoes into cream cheese mixture. Add margarine, garlic salt and chives. Beat until smooth. Pour into dish. Brush with melted butter and sprinkle with paprika. Bake 30 minutes. Serves 6 to 8.
Cook butter, sugar, salt until sugar is melted. Mix in half the almonds and cook to hard crack stage (about 300 degrees F). Pour into greased 9 x 13 pan. Cool. Melt the milk chocolate morsels and spread half of mixture over candy. Sprinkle half the remaining almonds. Turn onto wax paper and repeat.
Boil (over medium-high heat) first 4 ingredients in 3 cups of water until tomatillos come apart. Place green onions, lime juice and cilantro in blender and pour in warm tomatillo mixture. Blend until smooth (about 60 seconds); cover lid with a cloth and hold the lid down before and during the blending process since the contents are hot and are likely to "explode" all over the kitchen. Add additional salt to taste if needed.
Tired of being the helpless man? Now you can take charge. It's really not that hard to fix dinner. (Yell at kids.) Look up the number for local Pizza Hut. They're in white pages under "P." Using index finger of right hand, call Pizza Hut. (Yell at kids.) Tell them you have a coupon. Order 1 large pizza, hand tossed, 1/2 sausage, 1/2 pepperoni. Note time. (Yell at kids.)
Combine all ingredients in a lightly greased casserole. Bake 1 hour in moderate oven (350°).
Mix all together and bake at 350° for 30 minutes. Frost with cream cheese icing.
Boil squash until tender; season. Add remaining ingredients. Cook into a casserole dish until onions are cooked or begins to brown.
Thoroughly mix all ingredients except cabbage leaves. Form mixture into balls the size of walnuts. Wrap cabbage leaves around balls and secure with toothpicks. Place rolls in Dutch oven; cover with water. Cook slowly for 45 minutes.
Saute onions and peppers in a skillet with a little oil. Place in a crock-pot. Brown steak in skillet and place in crock-pot. Mix tomato sauce, sugar, mushrooms, parsley flakes, salt and pepper together. Pour over steak. Stir. Let simmer 2 to 3 hours or until done. Serve with rice.
Combine all and pour over crackers, coating well. Warm in 250° oven for 15 minutes, turn off and leave for 15 more minutes.
Cut broccoli into flowerets. Cook in boiling water until still firm. Drain. Put broccoli in 9 x 13-inch pan. Trim and cut chicken into 1-inch cubes. Heat Teflon pan on high for 5 minutes. Saute chicken until opaque white. Cook half of the chicken at a time. Layer cooked chicken on top of broccoli. In a bowl, mix soup, mayonnaise and curry powder. Spread on top of the chicken. Bake in 350° oven for 20 minutes and serve with rice.
Cream shortening, brown sugar and white sugar. Add 2 eggs and vanilla. Sift dry ingredients and add. Stir in Rice Krispies, oatmeal, coconut and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 9 minutes.
Heat milk and shortening together until shortening melts. Add crumbled yeast cake and flour. Place mixture in greased bowl for 30 minutes. Shape pieces of dough the size of a large egg in a round ball. Flatten with hand into an oblong shape. Place piece of butter in the middle. Fold over until edges almost meet for Parker House rolls. Brush tops with melted butter. Let rise 15 minutes. Bake for 15 minutes in a 450° oven.
In a large greased casserole dish, layer bread cubes, cheese, mushrooms and bacon. Mix remaining ingredients and pour layered mixture. Let set overnight. Bake at 350° for 1 hour. Serves 8.
Mix first 5 ingredients together in large airtight bowl. Mix mayo, sugar and vinegar together and pour over vegetables. Stir well and refrigerate for several hours or overnight. This keeps well in the refrigerator.
Combine corn, tomatoes, onion, sugar, salt and pepper in a casserole dish. Top with browned crumbs. Bake in moderate oven at 375° about 25 minutes.
Heat honey; add non-alcoholic Sauterne and stock. Boil for 20 minutes, until reduced. Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Remove crusts from bread and cut slices in half. Grease 13 x 9 x 2-inch pan. Take half the bread and line bottom of pan. Layer ham and cheeses. Cover with remaining bread slices. Combine eggs, milk, onion salt and dried mustard. Slowly pour the mixture over the bread, meat and cheese. Refrigerate overnight.
Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed for 30 seconds or until smooth. Makes 5 servings.
Beat together the oil, sugar, eggs and baby food. In separate bowl mix dry ingredients and add to wet mixture. Stir together by hand. Pour into two greased and floured loaf pans. Bake at 350° for 50 to 60 minutes or use 2 1/4 x 4-inch tea loaf pans. Bake for 22 minutes.
In large bowl, beat margarine and cream cheese on medium speed for 30 seconds. Add 1/2 the flour and all the sugar, baking powder, egg, vanilla and almond extract; beat well. Beat or stir in remaining flour until combined.
Combine all ingredients except sugar in a saucepan. Bring to a boil. Stir in sugar; cover and simmer about 30 minutes or until carrots are tender. Serves 6.
Mix dry ingredients and coat chicken pieces and brown in 4 tablespoons of margarine. Combine 1 cup of pineapple syrup, from Number 2 can of pineapple slices, and 1/2 cup of soy sauce. Place fried chicken in shallow casserole and pour pineapple sauce over them. Cover casserole. Bake in a 350° oven for 1 hour. Baste 2 to 3 times. Use pineapple slices for side dish salad.
Combine bacon, cheese and onion; put in bottom of pie plate. Blend remaining ingredients together for 1 minute and pour on top of bacon mixture. Bake at 350° for 50 to 55 minutes. Remove from oven and let sit 10 minutes before serving.
Prepare spaghetti according to package. Brown and drain hamburger. Add pepper, cut in strips. Cut onion into rings and add. Add Prego sauce. Heat until hot. Pour over spaghetti. Top with Mozzarella cheese.
Slice the apples and place in an 8-inch pie plate. Sprinkle with the cinnamon and 1 tablespoon sugar. Mix together in a small bowl the margarine, 1 cup sugar, egg and flour. Pour over apple slices. Sprinkle with the nutmeats, if desired. Bake in a 350° oven for 45 minutes. Best served warm.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls 3-inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to foil on countertop. Yields about 2 1/2 dozen cookies.
Cook broccoli as directed; drain. Brown onion in margarine. Mix all the ingredients in a bowl, then pour into pan or dish and bake in 350° oven for 40 to 45 minutes.
Mix soups and enchilada sauce. Layer in a casserole dish: crushed Doritos, chicken, soups and cheese. You may make several layers. Heat for about 30 minutes at 375°.
Preheat oven to 350°. Grease well and flour a 10 x 4-inch tube pan. Sift flour with baking powder, baking soda and salt; set aside. In large bowl of electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat until very light and fluffy. At low speed, add chocolate, beating just until blended. Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture; beat just until combined. Pour batter into prepared pan; bake 60 to 65 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then turn out on rack; cool completely. To serve, cut thinly into 16 slices.
Wash unpeeled potatoes and cut lengthwise into 4 wedges. Place in baking dish, skin side down. Combine remaining ingredients and brush over potatoes. Bake at 375° for 2 hours. Brush with oil and cheese occasionally. Serves 4.
Put peppers and 1 cup of vinegar in blender. Run until small flakes of peppers. Mix sugar and 1 cup of vinegar in a large boiler. Add peppers to this mixture. Bring to a boil and boil for 5 minutes. Add Certo and boil for 1 minute. Remove from heat and allow to stand for 5 minutes. Skim and put into 1/2 pint jars. Seal with lids or paraffin wax. This makes 7 or 8 jars.
Cook meat, salt and pepper together until tender. Cooking overnight in a crock-pot is best. Mix all other ingredients together and cook until onion and pepper it tender. Add this to meat.
Mix all ingredients together. Spread on tortilla shells (8 shells). Roll up and refrigerate overnight. Slice to serve.
To make filling, combine apples, 3/4 c. sugar, 2 Tbsp. flour, cinnamon, 1/4 tsp. salt, vanilla, and 1/2 c. water in a medium bowl. Put in a 9 inch x 9 inch baking pan. Dot with butter.
Cook pasta in salted water for 12 minutes; rinse in cold water. Drain. Drain the canned fruit. Put the juice in a saucepan and add the eggs, sugar, salt and flour. Bring to a boil, stirring constantly, until thick. Pour over drained pasta and let chill several hours or overnight
Blend cream cheese and mayonnaise until smooth. Stir in rest of ingredients. Refrigerate. Great on cheese toast or crackers.
Sift dry ingredients together. Slice berries in 3 or 4 slices. Grate rind of orange to use in bread and squeeze out juice. Put juice in a cup with the oil and add enough boiling water to make 3/4 cup of liquid. Combine with dry ingredients and beaten egg. Add cranberries and nuts, put in greased and floured loaf pan and bake for about 1 hour in 325° oven. When cool, put in refrigerator wrapped in foil until ready to serve.
Mix meat and eggs. Add bread crumbs until most moisture is absorbed. Shape balls (2 inches). Brown in olive oil. Simmer in tomato sauce of choice (2 hours).
Dissolve Jell-O in hot water; let cool. Add pineapple. When it begins to set, mix whipped cream with sugar and mayonnaise. Stir in carrots. Add this mixture to Jell-O and chill until firm.
Mix. Roll into balls, then roll in sugar. Do not press down. Bake at 350° for 10 to 20 minutes.
On large cookie sheet, pat down a layer of crescent rolls. Press the seams together so the cookie sheet is covered. Bake for 8 to 10 minutes in a 350° oven. Cool. Spread mixture of the next 3 ingredients on pastry. Cover with vegetables and cheese.