HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Use an 8 x 8-inch pan. Cream together margarine and brown sugar; add flour and nuts. Mix to make a crumb mixture. Reserving 1 cup of mixture for topping, press remainder into bottom of pan. Bake for 12 to 15 minutes or until lightly browned. Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over baked layer and sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes. Cool; cut into 2-inch squares.
In a glass baking dish, layer vegetables, repeating layers once. Add oil and water. Salt and pepper to taste. Cover with plastic wrap; microwave on High for 20 minutes. Rotate dish every 5 minutes.
Mix ingredients, then combine last 3 ingredients. Pour over meat loaf. Bake at 350° for 45 minutes.
Brown ground beef; add salt and pepper. Cook box of shells as package states. Drain ground beef and add egg, bread crumbs and cheeses (use only 1/2 of Mozzarella cheese). Place shells stuffed side down in a 9 x 12-inch baking dish. Pour sauce on shells and other 1/2 package of Mozzarella cheese on top of sauce. Bake at 350° for 45 minutes.
Layer ingredients in the order listed in a 9 x 12-inch pan. Drizzle margarine over top of cake mix. Bake at 350° for 45 minutes to 1 hour.
Cream sugar, shortening and eggs. Add milk, flour and other ingredients. Roll out on lightly floured board 1/4-inch thick. Cook at 300° until lightly browned.
Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices. Heat oil in wok over high heat. Stir-fry shrimp in oil until tender, about 3 minutes.
Mash shrimp with fork. Add mayonnaise and blend. Then add and blend the salt, pepper, horseradish, Worcestershire sauce, onion juice and chili sauce.
Simmer carrots in a little water until barely tender. Drain. Turn into a large bowl and mix in the onion and pepper strips. Combine the remaining ingredients. Mix into the vegetables and marinate overnight in the refrigerator. May be served as a vegetable or relish. Will keep up to 2 weeks in the refrigerator.
In a saucepan, melt peanut butter and margarine. In a large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands. Form into 1/2-inch balls. Chill until firm. Melt chocolate chips in double boiler. Place on waxed paper lined baking sheet. Makes about 100 candies.
Slice steak into 2 x 1/8-inch pieces. Brown in shortening in skillet. Pour off pan drippings. Season with salt and pepper. Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Add to steak. Cook, tightly covered, over low heat for 1 hour. Add mushrooms, tomato sauce, enchilada sauce, 1/2 cup onion and garlic, mixing well. Cook, covered, for 20 minutes longer. Dip tortillas in hot sauce. Place 2 teaspoons of onion on one side and roll up. Arrange in a 9 x 13-inch baking dish. Stir 3/4 cup cheese into remaining sauce. Spoon around rolled tortillas. Sprinkle with remaining cheese. Bake, tightly covered, at 350° for 10 minutes or until heated through.
Mash potatoes. Mix with eggs until smooth. Add enough of the flour and salt to make a dough that can be rolled. Roll dough out and cut into individual rounds. Bake on a well greased pan in a 375° oven until brown or deep fry.
On flat pastry, spread mustard. Arrange Prosciutto over mustard. Cover the pastry. Sprinkle with the cheese. Roll it up like a jelly roll starting with long end. Slice into 1/2-inch slices. Place on cookie sheet lined with parchment paper. Flatten with your hand. Chill 15 minutes. Preheat oven to 400°. Beat egg and water together and then brush over the rolls. Bake 10 minutes until puffy and golden.
Mix soup with water, bring to a boil and add 1 cup rice. Reduce heat and let simmer until all water is absorbed. Brown sausage. Mix sausage and all other ingredients with rice mixture. Place in a greased casserole dish and bake at 350° for 30 minutes.
Boil chicken until tender. Pull meat off bones and put in casserole dish. Mix together flour, buttermilk, margarine, salt and pepper. Pour over chicken and bake at 350° for 45 minutes to 1 hour.
Mix the pudding with pineapple. Add whipped topping, marshmallows and nuts. Chill thoroughly and serve.
Thaw and drain broccoli. Mix all ingredients together and bake at 350° for 40 minutes or until golden brown.
Place peaches in bottom of a 13 x 9-inch pan. Mix first 6 ingredients and spoon over peaches. Bake at 350° for 60 minutes.
Combine cornstarch in beet juice (drained from beets) until smooth. Stir in sugar. Bring to boil; stir often. When sauce is thick, stir in cooked beets. Keep warm for 1/2 hour to blend flavors. Add 1 tablespoon butter and 1/8 teaspoon nutmeg. Mix well and serve warm.
Sift the flour, baking powder, sugar and salt. Add enough milk to make a stiff dough. Place onto floured board. Flour hands and pinch off dough, rolling into sticks about twice as thick as the size of a pencil. Drop into deep bacon fat and fry until brown. May also roll out and cut into strips or squares and fry in hot fat. Delicious with beans.
Combine vegetables; mix well. Heat sugar and vinegar to boiling. Pour over vegetables. Cool. Place in covered container. Refrigerate at least 8 hours before serving.
Mix all ingredients and put in one long baking dish or two smaller ones. Bake at 400° without cover for 25 to 30 minutes. May be frozen and cooked later.
Melt butter and add flour. Pour milk in slowly. Add salt and pepper. Add cheese. Cook on medium heat until cheese has melted. Put in casserole dish. Bake at 350° until top is brown.
In mixing bowl, cream the butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder. Gradually add to creamed mixture and mix well. Cut with cookie cutter. Place on ungreased cookie sheets. Decorate with sugar, if desired. Bake at 350° for 10 to 12 minutes until edges are golden brown. Yields 18 to 19 dozen 1-inch cookies.
Cook first four ingredients in large pot until potatoes are tender, stirring occasionally. Add next three ingredients and bring to simmer. Combine sour cream and flour; add to soup. Stir until thickened. Add salt and pepper to taste.
Layer the first 5 ingredients in square Tupperware dish. Sprinkle lightly with garlic salt. Cover with layer of mayonnaise (1 cup to 1 pint). Cover tightly. Chill 4 to 6 hours or overnight. Before serving, add eggs, grated on top. Sprinkle bacon bits on top. Do not toss.
Grease and flour tube pan. Bake at 350° for 1 1/2 hours. Put apples in a bowl. Mix 1/4 cup of sugar with cinnamon. Mix oil and remaining 2 1/4 cups of sugar until fluffy; cream well. Add eggs one at a time. Add dry ingredients; add juice and vanilla. Beat until smooth. Place 1/2 batter in greased and floured tube pan. Layer apples, cinnamon and sugar. Cover apples with remaining butter. Bake; cool on a rack.
Cream butter, sugar and yolk. Add vanilla. Add enough flour to make a stiff dough. Press dough evenly over a cookie sheet. Beat egg white and slightly spread over dough. Mix sugar and cinnamon. Sprinkle over egg white. Top with chopped nuts. Bake at 350° for about 12 minutes. Cut into squares while still warm.
Mix all ingredients in a large bowl. Cover and refrigerate. Remove once a day for 3 days and knead well for 5 minutes. On the 4th day, divide mixture into 6 equal rolls or logs. Lay on rack in broiler pan or drip pan. Bake 9 hours at 160°. Turn over in about 4 1/2 hours. At 9th hour, wrap in paper towels to remove grease. Wrap each roll in Handi-Wrap or freezer wrap. Refrigerate or freeze or eat now. These keep well or great snacks.
Peel and devein shrimp and set aside. Cook pasta according to package directions. Drain and set aside. Saute shrimp, celery and onion in oil in a large skillet, about 3 minutes, or until shrimp are pink. Add tomatoes and next four ingredients, stirring well. Bring to a boil. Reduce heat and simmer 20 minutes. Toss with linguine. Yields 3 servings.
Mix ingredients in order given. Drop by teaspoonful in hot fat until browned. Cool and roll in sugar while warm.
Brown sausage; pour off fat. Add beef (turkey); cook until brown. Stir in garlic and onions; add undrained tomatoes, corn, salt and chili powder. Simmer 15 minutes. Slowly stir in corn meal; cook until thickens. Stir in olives. Put in a greased 2-quart casserole dish; add cheese and cover. Bake at 350° for 45 minutes or microwave 15 minutes. Serves 12.
Brown ground beef and onion; drain grease. Add jar of Prego, oregano, basil, parsley and garlic. Simmer 1/2 hour. Mix in bowl cottage cheese, eggs, parsley, salt, pepper and Parmesan cheese.
Melt butter to generously cover bottom of skillet. Place apples in skillet, making sure slices are thin. No more than 1/4-inch thick; thinner is better. Slow fry over medium heat with sugar and cinnamon to taste. Cook until transparent and soft. Serve hot. Cook without peels is optional.
Stage I: Peel cucumbers, ream seed out and cut into rings. Soak in 1 cup of lime in one gallon of water for 24 hours. Drain and soak in ice water for 3 hours.
Mix all ingredients together the night before. Chill and serve cold for breakfast. A great alternative to hot oatmeal. Especially good on a warm summer morning.
About 40 minutes before serving, prepare sausages as label directs. Drain. While sausages are cooking, peel and slice kiwi fruit. Rinse strawberries. Cut in half, if large. Refrigerate. Cut eight 1 1/2-inch thick diagonal slices from bread, reserving ends for use another day. Cut a pocket in each bread slice from top crust side almost, but not all the way through to bottom. Place Muenster cheese and sausage patties in pockets, cutting cheese and sausages to fit. Press together.
Break lettuce into bite-size pieces. Peel cucumber (optional). Slice very thin. Chop tomato into bite-size morsels. Chop onion or slice very thin (amount varies to individual taste). Slice radishes very thin. Chop pepper. Add black olives. Toss with hands to mix thoroughly. Season to taste. Add wine vinegar and olive oil. Let stand 5 to 10 minutes to marinate before serving with spaghetti and meatballs.
Melt over low heat the cocoa and oleo. Beat in sugar and eggs. Sift together and stir in flour, baking powder and salt. Add nuts. Bake in greased pan at 350° for 20 to 24 minutes. About 5 minutes before done, top with marshmallows and place in oven to melt. Cool for a few minutes in pan and then spread the marshmallows. Put on icing.
Make up 1 recipe of Butter Buds. Saute fish in Butter Buds and fresh minced garlic, about 1 minute. Add scallops and shrimp and saute 1 1/2 minute more. (Mixture will be thin; that's okay, the pasta will soak it up.) Toss the fish with fettuccini, lemon, basil and salt and pepper. Toss in Parmesan cheese to taste.
Mix sugar and milk in saucepan. Add cut up dates. Boil slowly to soft ball stage. Remove from heat. Add butter, vanilla and nuts. Stir until mixture begins to thicken. Pour at one end of a cloth dampened with cold water, squeeze water out and roll dough in cloth. When cold, unroll and cut the loaf.
Cook macaroni in boiling salted water 10 minutes or until tender; place 1/2 of it in bottom of greased casserole dish. Cover with salmon and pour 1/2 of white sauce over fish. Place carrots, peas and remaining macaroni on top. Pour remaining white sauce over all. Sprinkle top with cheese and bake in 300° oven for 45 minutes.
Add milk to coffee. Boil sugar, syrup and salt to firm ball stage (245°). Add coffee mixture and butter very slowly, as boiling must not stop. Cook and stir constantly to 242°. Add vanilla. Pour 3/4-inch deep in buttered pans. Cool; mark in squares. Chill until very firm. Remove from pan and cut into squares. Wrap in waxed paper.
Bring water to boil on high heat in saucepan. Add butter; stir until melted. Turn heat down to low. Add flour and salt; stir in vigorously. Cook until mixture draws away from sides of pan. Remove from heat and cool 1 minute; add eggs, one at a time and beat after each one until smooth. On greased baking sheet, drop by teaspoon 2-inches apart in 400° oven for 20 to 25 minutes.
Drain cottage cheese and pineapple thoroughly. Mix cheese, pineapple and dry gelatin together. Fold in Cool Whip. Chill 30 minutes before serving. In theory, this should serve 6 to 8, but watch out for a real "Foo-Foo" lover. He can eat the whole thing!
Mix hamburg, bread crumbs and spices together. Add eggs and milk. Mix together. Place mixture in greased pan; bake for 1 hour at 350°.
Mix flour and margarine. Mix in sugars and karo, cook 5 minutes. Let cool. Beat eggs and add to cooled mixture. Add vanilla. Mix well. Put pecans in pie crust and pour filling on top. Bake at 300 degrees about 1 hour.
In large mixing bowl, cream shortening and sugar. Beat until light and fluffy. Add eggs one at a time beating well. Combine flour, baking powder and salt. Add flour mixture to creamed mixture; add alternately with milk beginning and ending with flour mixture. Stir in vanilla
Using greased Bundt pan, plunk dough balls into pan night before. Sprinkle rolls with pudding and cinnamon. Melt margarine and stir in brown sugar and nuts. Pour this mixture over rolls and cover pan with foil.
Slice and boil squash in salt water for 10 minutes. Drain. Mash and mix with other ingredients. Sprinkle cracker crumbs on top. Bake in a greased casserole dish in a 350° oven for at least 30 minutes or until golden brown.
Place half the cake pieces in a flat layer in a rectangular pan (approximately 7 1/2 x 11 1/2 x 2-inch). Reserve 1/3 cup of the cherry filling for garnish topping. Spoon remainder of filling over the cake pieces. Top with another flat layer of the remaining cake pieces. Combine pudding mix, milk and sour cream; beat with mixer on lowest speed until smooth. Spoon evenly over cake pieces. Chill at least 5 hours. Cut into squares; garnish with cherry filling.
In 2-quart casserole, stir together soups and milk. Add turkey, cheese and onion. Mix well. Stir in uncooked noodles, coating with soup mixture. Pour water over mixture. Top with bread crumbs. Bake, covered, at 350° for 50 minutes or until noodles are tender.
Remove woody base of cauliflower, but leave whole. Aerate base with knife to make more porous. Place in colander and cook, covered, six minutes per pound. Let stand 5 minutes. Season cauliflower, if desired. In Tupperware cover, mix mayonnaise, salt and mustard. Heat 45 seconds to 1 minute, uncovered, at 70% power. Spread over cauliflower and sprinkle with grated cheese. Heat only one minute or until cheese melts at about 70% power. Sprinkle with paprika. 0ne-sixth equals 142 calories. (Protein exchange and vegetable, 1 cup.)
Preheat oven to 325°. Grease bottom of a 9 x 13-inch pan with Pam. Place sliced jalapenos on bottom of the pan. Layer the Cheddar and Swiss cheeses. Beat the eggs and pour over the cheese layers. Top with sliced Muenster cheese. Bake at 325° for 50 minutes. Let cool, then cut into squares. Blot up oil with paper towel before serving.
Mix oleo and Crisco. Add sugar and beat. Add eggs one at a time. Beat. Add flour and milk alternately. Add flavorings and beat well. Heat oven to 325° and cook 1 1/2 hours. Let cool in pan for 20 minutes. Turn out on cake plate.
Mix sugar and cocoa. Sift together with flour. Blend in shortening and 2/3 cup milk. Beat 2 minutes at medium speed or 300 strokes by hand. Blend in rest of milk, vanilla and eggs. Beat at medium speed for 2 minutes. Grease and flour two 8-inch round or one 9 x 13-inch cake pan. Bake in preheated oven at 350° about 30 minutes until toothpick comes out clean.
Mix soy sauce, wine, brown sugar and ginger in shallow non-metal dish. Add salmon, turning several times to coat with marinade. Cover and refrigerate 1 hour, turning once.
Mix sugar and eggs. Mix flour, spices and orange slices and pecans together and add to egg and sugar mixture. Drop by small teaspoonfuls on greased cookie sheet. Bake at 325°.
Combine the ingredients and toss lightly. Chill thoroughly. Serve on lettuce and garnish with tomato wedges. Serve with French dressing. Serves 4.
Use 1 tablespoon of oil in large skillet; salt and pepper chops. Brown chops on both sides. Slice onion and put 1 slice on each chop. Slice pepper and scatter 4 to 5 slices around skillet. Quarter the potatoes and place around chops. Quarter carrots and place in skillet. Use 1 can soup to 3/4 can water. Mix well and pour over everything. Bring to a boil, then cover and simmer for 1 hour.
Wipe chicken pieces. Dip into melted butter, then into crumbs. Place on baking sheet lined with foil. Bake at 325° for 1 1/2 to 2 hours.
Mix cake and bake as usual. While cake is baking, mix jello and soda together in a bowl and set aside. Prepare instant pudding and refrigerate. When cake is done, cool for 20 to 30 minutes. Stab cake with fork (big holes), pour the soda and jello mixture over cake. Set aside. Mix pudding and Cool Whip together. Pour and spread over cake. Refrigerate or freeze. Serve chilled.
Cook macaroni and drain. Melt butter in a pan, remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk and bring to a boil while stirring. Reduce heat and simmer for 1 minute. Remove from heat. Stir macaroni, sauce mix, and 1 1/2 cup cheese in 1 1/2 quart casserole dish. Sprinkle remaining cheese on top.
Put bacon grease in pan. Add flour. Brown this. Then add milk, stirring constantly. Add salt and pepper to taste. Add nondairy creamer. Continue stirring until thick. Add crushed tomatoes. Stir until hot. Remove from stove. Eat on bread, crackers, etc.
Boil rice. Drain. Combine all ingredients and bake in baking dish for about 45 minutes.
Melt butter and saute onion for 5 minutes. Blend in flour, salt and paprika. Stir in milk and stock and heat to boiling point, stirring frequently. Soup will thicken and add vegetables. Serves 4.
Puncture a 9-inch pie shell and cook for 10 minutes at 350°. Add mixture and bake 1 hour or (1 hour and 15 minutes) and let sit 15 minutes before serving.
Heat oil in heavy skillet and saut onion and garlic over medium heat, stirring until onion is transparent. Add remaining ingredients. Mix well. Simmer and uncover 20 to 30 minutes, stirring occasionally. Sauce should be thick but still juicy not dry. Cool. Refrigerate up to 2 weeks. Makes 2 cups.
Mix dry ingredients thoroughly. Add milk and vanilla, stirring well, to make a smooth creamy mixture. Bring to a slow boil and then add butter. Serve while hot with hot biscuits.
In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover and bake 10 to 15 minutes longer or until juices run clear and a meat thermometer reads 160° to 170°. Yield: 4 servings.
Prepare the pork; chop all the vegetables. Spray a large Dutch oven with cooking spray; saute the pork cubes until no longer pink. Add the chopped vegetables (not the mushrooms); saute about 3 minutes. Add the canned tomatoes and the next 11 ingredients; simmer for 10 to 15 minutes. Taste and adjust seasonings to your taste. Add some reserved bean liquid or more tomato paste to thicken slightly, if needed. Add the kidney beans and mushrooms; cook about 10 minutes longer to heat through and blend flavors. Serve over a bed of rice. Serves 4.
In hot skillet, blend bacon drippings and Bisquick. In separate bowl, mix milk and water. Add to skillet, stirring constantly. Add Kitchen Bouquet. Salt and pepper. Continue stirring until thickened.
Soften yeast in water. Heat to lukewarm: cottage cheese, sugar and butter. Combine softened yeast, cottage cheese, sugar, butter, salt, soda and egg. Add flour to form a stiff dough. Cover and let rise in warm place until double in size. Stir dough down; turn into well-greased 1 1/2 to 2-quart casserole dish. Let rise in a warm place. Bake at 350° for 40 to 50 minutes until golden brown. Brush with melted butter.
Combine sour cream, lemon juice, salt, pineapple, banana pieces and food coloring. Lightly fold in nuts and cherries. Spoon into fluted paper muffin cups (large size) which have been placed in 3-inch muffin cup pans. Freeze. Cover with plastic wrap and store in freezer. (Fills 12 large muffin cups.) Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper cup and place salad on green lettuce leaf. Delicious!
Saute onion and garlic in oil. Stir in chicken, chilies, broth and seasonings. Bring to a boil. Add cream cheese. Stir until melted. Spoon 1/3 cup mixture onto each tortilla. Roll up. Place seam side down in an 8-inch pan. Microwave Velveeta, milk and tomato on High 2 to 3 minutes until melted. Pour cheese over enchiladas. To keep warm, place in a 350° oven or you can microwave them.
Saute celery, onion and bell pepper until tender. Add remaining ingredients. Simmer over low heat until flavors blend (about 1 hour). Add peeled shrimp. Simmer another 20 minutes. Serve over cooked rice.
Grate Cheddar cheese fine. Mix together all ingredients until mixed well. Form into small balls. Cook at 375° until golden brown.
In a quart pan, combine syrup and sugar; stir and bring to a rolling boil for 1 minute. Remove from heat. Add jello; stir until dissolved. Pour over popcorn; toss until coated. Butter hands; make balls and lay on wax paper.
Mix ingredients together and form into balls. Place on ungreased cookie sheet. Press balls flat with glass dipped in sugar. Bake 12 to 15 minutes at 350°.
Put all ingredients in a blender or food processor and mix. Refrigerate at least 4 hours prior to serving.
Cream sugar and shortening. Add the egg yolks, one at a time, beating well after each addition. Measure the sifted flour and sift again with soda and salt. Add dry ingredients alternately with milk and extracts. Beat egg whites until stiff and fold into batter. Pour in greased and floured tube pan. Put cake in a cold oven and set temperature at 300°. Bake 1 hour and 15 minutes.
Cut up steak and saute in olive oil until pink. Cut off top of bread and scoop out insides. Place sauteed steak in loaf. Pour in enough pizza sauce to cover. Place cheese on top of sauce. Meanwhile, saute onion in steak pan. Put loaf under broiler to melt cheese. Add onion and peppers. Put top back on loaf and cut in half or quarters to serve.
Make crust according to package directions. Bake at 425° for 8 minutes. To baked crust, add sauce, then top with remaining ingredients. Bake at 425° for 9 to 10 minutes.
Wash and salt cucumbers, use enough salt and water to float an egg. Soak overnight. Next morning, drain. Mix water, sugar and vinegar; bring to a boil. Drop cucumbers in hot brine. When they change color, take them out and drain brine. Pack cucumbers in jars. Let brine come to a boil and pour over packed cucumbers. Add dill, garlic and pepper pod and seal.
Brown pork in skillet. Drain on paper towel. Combine all other ingredients with pork and return to skillet; cook for 15 to 20 minutes, until heated through. Serve over rice.
Cook jalapenos in boiling water for 2 minutes; cook, then chop. Mix chopped jalapenos with all ingredients; salt and pepper to taste. Add to food processor for chopping to desired consistency.
Dip chicken pieces into mixture of flour, salt, pepper and paprika. Melt butter in a shallow baking pan in a hot oven (400°). Remove from oven as pieces of floured chicken are placed in pan. Turn to coat with butter. Then bake with skin side down in a single layer for 30 minutes. Turn chicken and bake another 30 minutes or until tender.
Brown ground beef (or turkey), onion, green pepper and mushrooms. Drain grease. Add Prego and simmer over medium heat. While simmering, boil spaghetti as directed on box and drain. Mix noodles and spaghetti sauce together and pour into a large baking dish. Top with Mozzarella cheese and bake at 350° until cheese is melted. Let stand for 2 to 5 minutes prior to serving.
Preheat oven to 375°. Brown sausage. Line pizza pan with crescent rolls. Crumble sausage over crust. Sprinkle hash browns over sausage. Mix eggs, milk, salt and pepper. Pour over pizza. Add cheeses and bake for 25 to 30 minutes.