HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese and stir in Ro-Tel. (May add a little hot sauce if not hot enough.) Good with Ritz crackers, chips, etc.
Brown beef. Add onion. Saute and drain fat. Blend tomato sauce, water, oregano and salt with meat and onions. Simmer 10 minutes. In casserole dish layer macaroni, half beef and sauce and half cheese. Repeat. Bake at 375° for 30 minutes.
Dissolve jello by directions on box. While still hot, add marshmallows and stir until cooled. When cooled, stir in pineapple, whipped cream, coconut and cherries. Pour in mold and refrigerate until congealed. Serves 15.
Peel pear. Cut in half and scoop out core. Bring water and sugar to a boil in a skillet, stirring until sugar dissolves. Add pears. Cover. Lower heat and simmer 10 to 12 minutes until pears are tender. Turn only once. Stir in vanilla. Cool pears in liquid in refrigerator. Place 1/2 cup ice cream in 2 dessert dishes. Top with a pear half. Drizzle fudge topping over the pears.
Brown ground beef and drain. If using fresh onion and green pepper, saute until tender and drain. Mix all ingredients in a large pot. Simmer 10 to 20 minutes. Can be cooked in a crock-pot on low.
Cream butter or margarine. Add confectioners sugar and cocoa which have been sifted together. Add egg yolks and salt. Cream until thoroughly blended. Blend in vanilla and milk. Cream until of spreading consistency. Yield: frosting for two 8-inch or 9-inch layers.
Mix apple filling and cinnamon and set aside. Mix brown sugar, nuts and butter; set aside. Mix flour, sugar, milk, butter, baking powder, salt and eggs. Mix on medium speed for 2 minutes. Pour half batter into a 13 x 9-inch greased pan. Spoon on pie filling. Cover with the rest of batter. Sprinkle with brown sugar mixture. Bake at 350° for 45 minutes.
Stir together flour, baking powder, salt and sugar; set aside. Measure bran flakes and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add dry ingredients to cereal mixture, stirring only until combined.
Cut bacon into small pieces and fry until cooked. Remove from pan. Add sliced onions to bacon grease and cook until soft. Add cooked bacon. Sprinkle on flour. Mix. Beat egg and milk; add egg and milk mixture. Stir and cook slightly until it thickens. Add to pie shell. Bake at 400°for 30 minutes.
Bake crescent rolls on cookie sheet until brown. Mix cream cheese, Miracle Whip and Valley Ranch and put over crust. Apply veggies of your choice and cheese.
Makes 17 cups mix. Add 3 tablespoons to 1 cup hot water.
Put Eagle Brand in a bowl, add lemon juice, then crushed pineapple, pecans and fold in Cool Whip. Pour into graham cracker crust. Keep refrigerated.
In small bowl, blend all ingredients well. Spread into greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into bars.
Toast pecans lightly in oven. Cook as a syrup: sugar, orange juice, orange rind and salt. Cook at 238° to soft ball stage. Stir well. Then add nuts, taking care not to break. Stir until syrup begins to sugar. Lift out pieces, one at a time. Place on waxed paper.
Spread 2 cups of spaghetti sauce over bottom of a 13 x 9-inch baking dish. In large skillet, brown sausage with onion over medium heat. Drain. Add bread crumbs, salt, basil, pepper, Mozzarella cheese, cottage cheese, Ricotta cheese and egg. Mix together. Cut each lasagne noodle in half crosswise. Spread 2 to 3 tablespoons of sausage mixture evenly on each half. Roll up from shorter side and place seam down in pan. Pour remaining sauce over top. Cover and bake at 350° for 1 hour. Serve with Parmesan cheese, if desired. Yields 6 to 8 servings.
In skillet on medium heat, combine margarine, chopped onion (almost browned), bacon (cut in pieces) and ground beef (brown, do not drain). Add pork and beans, mustard and ketchup, mixing well. Begin adding brown sugar. Add to suit your taste. Simmer on medium to low heat 10 to 15 minutes.
Mix Jell-O and cottage cheese. Drain pineapple and Mandarin oranges, then add to Jell-O mixture. Add Cool Whip. (Chopped nuts and marshmallows can be added, if desired.)
Combine all ingredients. Chill. Serve over salad greens. Serves 6.
Cook broccoli and drain. Add 1/2 stick margarine. Add chopped and cubed Velveeta cheese; mix well. Pour into greased 1 1/2-quart casserole. Crush crackers. Add 1/2 stick melted margarine. Mix and spread over casserole. Bake at 350° for 30 minutes. Serves 8.
Combine first four ingredients and cook until thickened, then add vinegar, butter, vanilla, cinnamon, nutmeg and lemon juice.
Place mushrooms in small saucepan over medium-high heat and bring to a boil. Simmer for about 5 minutes. Remove from heat and cool.
Toast 12 slices of bread and spread each slice with meat mixture to the very edge. Broil about 3-inches from heat for about 5 minutes or until done. Serves 6.
Preheat oven to 350°. Brown ground beef with onion; drain. Add Ragu, tomato paste and spices. Cook spinach as directed. Drain liquid off of spinach and add to mixture. Cover and simmer meat mixture for 20 to 30 minutes. Cook spiral pasta almost done; drain and place in large baking dish (sprayed with Pam). Mix slightly beaten eggs, cooked spinach and 1 cup of cheese with pasta. Pour meat mixture over top and sprinkle with remaining cheese. Bake for approximately 30 minutes, or until heated through and cheese is melted. Makes 10 to 12 servings.
Combine all ingredients in a large pot. Simmer for about 4 hours. Stir frequently so it doesn't stick. Serve over rice.
Split eggplant in half lengthwise and gently scoop out pulp; dice. Brush inside of the shell with some of the oil. Reserve the rest. Place shells on ungreased baking sheet, cavities up. Bake at 350° for 10 minutes. Saute garlic and onion in reserved oil until golden. Add eggplant pulp with salt, pepper, parsley and Tabasco. Dice tomato and add (if using canned tomatoes, drain first). Simmer for 10 minutes. Combine crumbs and cheese and fold half into eggplant mixture. Spoon into shells and sprinkle with remaining crumbs and paprika. Bake at 375° for 20 to 25 minutes or until golden.
Cook pork sausage until no pink shows. Combine cornmeal, milk, eggs and corn. Blend well and set aside. Crumble sausage. Add shredded cheese, chopped onion and jalapeno peppers. Mix well, then add to cornmeal mixture. Pour into a well-oiled 9-inch cast-iron skillet that has been heated. Bake in a 350° oven for 50 minutes.
Dredge chicken in flour; melt margarine in skillet. Add chicken and saute until brown. Transfer to a shallow baking pan. Combine other ingredients and pour over chicken. Bake for 35 minutes at 350°.
Cream sugar and shortening. Add remaining ingredients and mix in order. Place in a greased loaf pan. Sprinkle on top before baking. Bake at 350° for 1 hour.
Boil tender dock leaves with onions. When cooked, add oatmeal, egg and butter or margarine. Simmer for half an hour. The nutritive value of this Square Meal recipe would be increased by the inclusion of some yeast extract. (GR)
Grate or chop cabbage, celery, green pepper and onion. Combine other ingredients and mix well. Chill for several hours before serving.
Dissolve gelatin in hot water. Mix all ingredients together with gelatin and chill for at least 2 hours. Great with rye or wheat crackers.
Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions and pimiento in a large bowl; toss gently.
Bring 2 cups water to a boil. Mix with Jell-O. Add lemon juice with milk and juice from pineapple. Total out liquid to 4 cups total with water. Chill Jell-O.
Cook until forms a soft ball in cold water. Pour out into 2 buttered plates. Let cool. Beat until it turns white, then work by hand. Add nuts and more nuts until it will hold no more. Make into rolls and slice. Work up one plate at a time as it sets quickly.
Brown hamburger meat in skillet and drain. Add soup, milk, salt and pepper. Put 3/4 cup crushed potato chips (corn flakes or cracker crumbs may be substituted) in bottom of casserole dish. Pour in hamburger mixture and sprinkle remainder of crushed potato chips on top. bake at 350° for 1 hour.
Cream butter and sugar; mix well. Add beaten eggs and flavorings. Sift together the flour, cream of tartar, soda and nutmeg. Mix with sugar mixture, stirring well.
In bowl, cream sugar with butter, vanilla and salt. Add eggs; mix well. Combine flour, baking soda and baking powder. Add to creamy mixture. Chill 1 hour until firm. On floured surface, roll dough 1/4-inch thick. Cut and place on cookie sheet (greased). Bake at 370° for 7 to 8 minutes or until golden brown. Makes 6 dozen cookies. Ice or decorate if desired.
Mix the first 3 ingredients and pour into a 9-inch greased baking dish. Place cut up pieces of chicken on top of mixture and sprinkle with 1 envelope or less onion soup mix. Cover with aluminum foil and bake for 2 1/2 hours at 350°. Don't peek.
In Dutch oven, fry bacon until crisp, remove and drain bacon. Mix flour, salt and pepper in paper bag. Shake 2 or 3 chicken pieces in bag until coated. Brown chicken in bacon fat; remove to warm platter. Cut carrots diagonally into 2-inch pieces. Using same bacon fat, cook and stir mushrooms and onions in Dutch oven until onion is tender. Drain off fat. Place chicken in Dutch oven. Crumble bacon on chicken and add remaining ingredients. Heat to boil. Reduce heat, cover and simmer until thickest chicken pieces are tender, about 30 minutes. Serve with rice. Yields 2 servings.
Cut potatoes in half. Take out center of potato. Melt butter; add Tabasco. Brush melted butter mixture on insides and outsides of potatoes. Place skins on a tray and microwave 2 to 3 minutes.
Saute celery and onion in butter for 2 minutes over medium-high heat. Add pea pods and saute until golden. Add water and bouillon. Reduce heat and simmer 5 minutes until pea pods are crisp-tender.
Sift the first 5 ingredients together in bowl. Add the next 3 ingredients. Beat 2 minutes on medium speed. Add buttermilk and eggs. Beat 2 more minutes. Bake in a 350° oven for 30 to 35 minutes in 9-inch layers.
Combine milk, sugar, Bisquick mix, eggs, butter and vanilla in electric blender container; cover and blend on low for 3 minutes. Pour into a greased 9-inch pan. Let stand 5 minutes; sprinkle with coconut. Bake 40 minutes at 350°.
Sauce: Mix onion, garlic, oregano, basil, tomatoes and tomato paste. Simmer as spaghetti sauce.
Peel and cube potatoes and put into a large heavy pot. Cover with water. Add corn, margarine, salt, pepper, onion powder (may use fresh chopped onion), garlic powder and sugar. Cook over medium heat until potatoes are tender, but are not mushy. Turn down on low heat and add soup of your choice and the milk. Stir until blended, but be careful to not beat up the potatoes. Serve while hot over corn chips, Mexican cornbread, regular style cornbread or with crackers.
Sift flour, salt, baking powder and sugar. Add shortening, cutting in with knives. Beat egg in 1-cup measuring cup, then add milk until 3/4 full. Add to dry mixture and combine. (Don't overmix, it will be lumpy.)
Mix the lavender and cream cheese and use this mixture to stuff the dates. Roll each date in granulated sugar.
In skillet, brown chicken in margarine; remove chicken. In skillet, combine soup and seasonings. Return chicken. Cover and cook on low heat for 15 minutes. Stir in sour cream; heat until warm. Serve over noodles; garnish with parsley. Serves 4.
In 1 1/2-quart casserole, combine onion, celery, carrot and butter. Cover and microwave on High for 5 to 6 minutes or until vegetables are tender, stirring once. Stir in flour, bouillon granules, marjoram, thyme and pepper. Blend in water. Stir in chicken. Cover and microwave on High for 5 to 6 minutes or until chicken is no longer pink, stirring once. Let stand for 3 to 5 minutes. Serve with noodles or spaghetti. Makes 3 or 4 servings.
Saute oleo, celery and onion in pan. Mix all together. Pour into a greased casserole dish and bake for 1 hour at 350°, stirring occasionally. Or, cook in crock-pot on high for 45 minutes or on low for 4 to 8 hours.
Bring oleo and sugar to a rolling boil, about 2 to 3 minutes. Add coconut flavoring and nut meats. Return to stove and boil another minute. Cover a cookie sheet with aluminum foil. Separate graham crackers and place on sheet. Pour mixture over crackers and bake at 350° for 10 minutes. Remove crackers to rack to cool. Store in tight container. Very good for snacks.
Mix powdered sugar, butter, graham cracker crumbs and peanut butter together. Mix thoroughly. Press into oiled pan.
Beat the oleo, cream cheese and sugar until fluffy. Add flour, nuts, milk and vanilla. Beat ingredients until well blended. Drop by heaping teaspoonfuls, about 2 inches apart, onto greased cookie sheets. Lightly press a chocolate chip into center of each cookie. Bake for 15 minutes at 375°.
Combine in pan and boil several minutes. Spices can be tied in cheesecloth.
Remove seed from peppers and chop fine in food processor. Set aside. Place in large deep pan the salt, sugar, mustard and vinegar. Boil 15 minutes. Mix flour and water in a bowl. Add to vinegar mixture and stir. Add peppers. Cook until thick, about 5 minutes. Put pepper butter in jot jars and seal, but not tight. Place in water bath 5 to 10 minutes, then retighten ring again. Makes about 8 pints.
Preheat oven to 450°. Spray pan with cooking spray. In a bowl, beat the egg and Tabasco together. Combine the bread crumbs with salt and pepper in a separate bowl. Place the okra in the bowl with the egg mixture and coat it well. Remove the okra with a slotted spoon, allowing the excess egg to drip back into the bowl. Then, toss the wet okra in the bread crumb mixture until well coated. Spread the okra out on the prepared baking sheet and bake for 10 minutes, until golden brown. Add more salt and pepper if desired. Continue until all the okra is fried. Serve immediately.
Cream sugar and cream cheese. Beat in banana and eggs. Add Bisquick gradually and stir. Add pecans. Bake at 350° until golden brown. Cover with foil (lightly) at end until done (30 to 45 minutes). Wonderful!
Wash and peel cucumbers and slice in bowl. Place oil, vinegar, pepper and peppercorns in a mixing bowl and mix together. Place sliced cucumbers in bowl. Pour over the oil and vinegar mixture. Place in refrigerator overnight. Serve cold as side dish.
Take a pan of little knotty pears off my tree. Peel and cut in tiny slices. Add water to cover; cook in pot on top of stove. Add 1 cup sugar and a little cinnamon and ground cloves. While cooking, open a can of biscuits; split the 10 to make 20. Put lots of butter or oleo in; cook in oven. When done, split these and add more butter and brown. Layer with pears.
Boil pineapple with juice. Add Jell-O. Stir until Jell-O is dissolved. Cool down. Add Cool Whip, buttermilk and salt. Pour into bowl and refrigerate.
Have butcher cut pocket in pork chops. Fill mixture in pocket. Insert toothpicks to hold pocket together. Combine butter, parsley, lemon juice, wine and salt. Place chops on grill. Cook about 7 minutes on each side, basting frequently with sauce. Makes 6 servings.
Mix dry ingredients together. Cut shortening into dry ingredients until fine particles are formed. In another bowl, beat eggs; add sugar and vanilla. Add to 1st mixture; blend well. Chill 1/2 hour. Roll dough out onto floured surface, 1/4 inch thick. Cut with desired cookie cutters. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes 4 to 6 dozen.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir at least half of the hot mixture into egg yolks. Then blend hot mixture into saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring. Blend in margarine and lemon juice. Pour into baked pie shell. Cover with meringue; brown and cool.
Preheat oven to 350°. Grease and flour an 8-inch square or round cake pan. Mix all ingredients together (batter will be very thin) and bake in prepared pan for approximately 25 minutes or until a toothpick inserted in cake comes out clean.
Stir the first 4 ingredients thoroughly in a large bowl. Blend the remaining ingredients with a blender in a large bowl. Add the blender ingredients to dry ingredients and mix thoroughly. Divide the dough in half and roll out with a rolling pin on a 9-inch floured surface. Roll as thin as you can. Let your children help you poke the dough with a fork and then cut it into squares. Place crackers on a cookie sheet and bake at 350° for 6 to 8 minutes. Makes 3 dozen 2-inch crackers.
Cream together butter and sugar, then blend in egg. Add to mixture the flour and vanilla. Bake on lightly greased cookie sheet in 400° preheated oven for 8 to 10 minutes. If using cookie cutters, chill dough for 20 minutes before cutting. If decorating, add sugar or sprinkles, etc., before baking.
Cover bottom of 2-quart casserole with coarsely crushed Doritos. Brown meat, add seasoning and 3/4 can tomato sauce. Spread over crushed Doritos. Mix remaining tomato sauce with refried beans. Spread over meat layer. Bake 35 to 40 minutes, covered, at 350°. Remove from oven and top with larger corn chips (grated cheese first), then return to oven for 10 to 15 minutes, uncovered.
Simmer chicken one hour in salt and water. Debone. Prepare broccoli according to package and place in greased, deep casserole. Place chicken on top. Prepare sauce by combining soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Top with cheese and bread crumbs. Bake at 350° for 25 minutes.
Soften cream cheese; add next 6 ingredients and mix well. Form into a ball; roll in a mixture of parsley and chopped nuts. Chill; serve with crackers.
Heat the syrup of lychees plus 1/4 cup water. Dissolve the gelatin in heated syrup and let cool. When cool, transfer to Pyrex and mix the cream and milk. Cut the lychees into 4 pieces and add to mixture. Freeze until firm for 1 hour.
Mix soup with milk and pour a little of mixture in bottom of square or 9 x 13-inch pan. Place chicken breasts in pan and cover with a layer of Swiss cheese. Add remainder of soup. Put a 1/2-inch layer of dressing on top. Drop over top with melted margarine. Bake, uncovered, at 350° for 1 hour.
Drain green beans; put in a casserole dish. Dilute cream of mushroom soup with 1/2 cup water. Mix and pour over green beans in dish. Bake at 350° for 35 to 40 minutes. Remove casserole; add canned onion rings. Return to oven and let onion rings brown, approximately 5 minutes. Serves 4.
Cook spinach; do not salt. Drain well and cut up with scissors. Mix all ingredients together. Serve hot with crackers. Delicious. Serves 6 to 8.
Soften and blend well the first 2 ingredients. Mix well with remaining ingredients. Shape into a ball and roll in crushed pecans.
Gather all ingredients together and mix with a package of people (4th graders work best). Work ingredients into package gradually. Pour mixture onto a nice ballfield, blacktop or other structure and enjoy a fun game!
Heat butter in skillet with cover. Toss in vegetables and seasoning; mix well. Cover and cook over medium heat for 15 to 18 minutes or until cabbage is tender but crisp.
In a large skillet, combine cabbage and vinegar. Cook, covered, over medium heat 8 minutes or until cabbage is softened. Remove from heat. Combine honey, mustard and yogurt. Stir into warm cabbage. Just before serving, sprinkle with paprika. No fat and 73 calories.
Combine butter, pretzels and 1/4 cup sugar in a 9 x 13-inch pan, mixing and spreading over bottom. Blend cream cheese, whipped topping and 1 1/2 cups sugar in bowl. Spread over pretzel layer. Drain the strawberries and pineapple reserving juices. Combine reserved juices with enough boiling water to measure 2 cups. Dissolve gelatin in hot juice mixture in bowl. Stir in 2 cups ice and water. Chill until thickened. Fold in fruit. Spread over cream cheese layer. Garnish with pecans. Chill until firm.
Mix shortening, sugar and egg. Add milk and flour combined with baking powder and salt, alternately. Add raisins and nuts. Bake for 45 minutes at 350° in a loaf pan.
In a saucepan over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup chopped nuts. Spread into aluminum foil lined 9-inch square pan. In another saucepan over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat. Stir in remaining 1/2 cup chopped nuts. Spread over fudge in pan. Chill 2 hours. Turn fudge onto cutting board and cut into desired squares.
In food chopper, grind apples and cranberries; mix with pineapple. Add sugar; let set while mixing jello. Mix the boiling water with jello; let set until cool (not firm). Mix all ingredients together; let set until firm.
Cook together raisins and water until 1/2 water remains. Cool and save water. Drain raisins. Mix and cream the shortening, sugars and egg. Stir in cooled raisin water and vanilla. Sift together and stir in dry ingredients. Add applesauce. Lastly add and stir in oats and raisins. Drop by teaspoonful on a lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Brown hamburger, drain and place in greased 2-quart casserole dish. Fry bacon and drain. Add to hamburger. Add rest of ingredients, mixing well after each addition. Cover and bake at 350° for 1 hour.
Cook sliced squash and onion in salted water for 5 minutes; drain. Combine soup and sour cream, then stir in shredded carrots. Fold in the squash. Combine stuffing mix with butter or oleo.
Melt margarine in a 9 x 13 x 2-inch baking pan. Sprinkle graham cracker crumbs evenly over margarine. Pat into margarine. Layer remaining ingredients (except condensed milk) in order over crumb mixture. Pour condensed milk over all. Bake 25 to 30 minutes in a 350° oven. Cut into bars. Makes 2 dozen.
Mix well in order given. Pour into a greased 9 x 13-inch pan. Let stand at least 1 hour or overnight in refrigerator. Top with 1 cup buttered crumbs. Bake at 350° for 45 to 50 minutes. Let stand 10 minutes before cutting. Serve with white sauce seasoned with chicken broth or bouillon. (Add a little curry, if desired.) Serves 12. Freezes well.
Saute the first 3 ingredients, then add the cream cheese, and dressing. Put into a baking dish and sprinkle with Cheddar cheese. Bake at 350° for 30 minutes.
Melt the margarine with the stuffing mix. Add half to the squash, carrots and onion. Add sour cream and mushroom soup. Put in buttered casserole with remaining stuffing mix on top. Bake 30 minutes at 350°.
Combine flour and sugar. Heat margarine and Coke in a saucepan until it comes to a boil. Pour over flour-sugar mixture and mix well. Add buttermilk, eggs, cocoa, vanilla, baking soda and marshmallows; beat well. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Place apricots in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes; drain. Cool. Chop and reserve. Heat oven to 350°. Cut margarine into granulated sugar and 2 1/2 cups baking mix until crumbly. Pat into ungreased jelly roll pan (15 1/2 x 10 1/2-inch). Bake for 10 minutes.
Layer 3 times the lettuce, onion and bacon with cauliflower on top of last layer. Mix mayonnaise and sugar together and put on top but do not mix together. Sprinkle cheese on top of mayonnaise mixture. Refrigerate for 24 hours then mix together and serve.
Spray casserole dish with Pam or other vegetable spray. Place half of the apples and carrots in the dish. Combine sugar, flour and salt. Sprinkle flour mixture over the apples and carrots. Place remaining apples and carrots in dish. Pour orange juice on top. Bake at 350° for 20 minutes or until apples are tender. Stir once during baking time. Put lid on casserole. Serve hot. Makes 8 to 10 servings.