HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except crackers. Let stand for 30 minutes. Stir in crackers. Bake at 250° for 20 minutes; stir halfway through. Store in plastic bag. Put any loose seasoning in with crackers. Time: 20 minutes.
Dissolve Jell-O in hot water. Chill until slightly thickened, then whip Jell-O, sugar, vanilla and softened cream cheese together. Clean beaters off, then whip Pet milk until it is real stiff. Combine Jell-O mixture, whipped milk, pineapple, nuts and cherries. Put in a 9 x 13-inch Tupperware flat pan. Chill and cut into squares or serve in a large bowl.
Pour melted margarine into a 9 x 13 inch pan. Mix all ingredients together in bowl. Pour batter into pan and bake at 375° until lightly browned on top.
Cook beef until tender, in a large pot. Lower to medium heat. Add carrots, celery, garlic, onion and potatoes. Salt and pepper to taste. Cook until vegetables are tender.
Put butter in 9 x 13 x 2-inch baking dish. Melt in oven; remove. In large bowl, beat eggs well. Add flour, milk, salt and baking powder; mix well. Add cheese, spinach and onion; mix well. Spoon into baking dish and level off. Bake 35 minutes in preheated oven (350°). Cool for 45 minutes, then cut into bite size squares. Bon appetit!
Cook ground beef. Drain real well. Add all the ingredients. Cook on low heat for about 6 to 7 hours.
Mix all ingredients, except hash browns. Spread hash browns in a 9 x 13-inch pan. Pour cheese-soup mixture over the top. Bake at 350° for 1 hour.
Grease casserole. Layer potatoes (sliced), salt and pepper, onions and ham. Pour 1/2 cup milk mixed with cream of mushroom soup over layers. Bake at 375° for 1 hour, covered. Remove lid and bake 15 minutes longer.
Layer first 6 ingredients in a salad bowl. Let set in refrigerator overnight or at least 6 hours. Just before serving, sprinkle with grated cheese and bacon bits.
Put rice in water with salt. Cook 7 minutes. Stir occasionally. Add milk, butter and vanilla. Simmer slowly 1/2 hour, covered lightly. Add sugar and raisins. Cook slowly 5 to 10 minutes. Remove from heat. Add eggs. Sprinkle with cinnamon. Refrigerate until thickened.
On a cookie sheet, layer shredded lettuce, cheese and tomatoes, saving enough lettuce, tomatoes and cheese to sprinkle over top of salad. Pour Ortega sauce over lettuce, tomato and cheese layer. Spread bean mix evenly over the sauce. Sprinkle with lettuce, cheese and tomatoes. Refrigerate until serving time. Serve with nachos.
Grind cranberries; mix with marshmallows and sugar. Cover; chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Serve in large bowl or individual lettuce cups. Garnish with clusters of green grapes and fresh cranberries. Makes 8 to 10 servings.
Cream sugar and butter; add eggs, one at a time and beat. Add milk and vanilla. Sift flour, salt, baking powder and soda together. Add flour. Mix nuts and bananas all at once and stir until mixed. Pour into greased loaf pan and bake at 325° for 1 hour.
Mix filling in order given. Pour into pie shell. Bake in preheated oven at 425° for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean.
Preheat oven to 350°. Mix flour, milk and sugar. Melt margarine in a 2-quart casserole dish. Pour mixture into melted margarine. Do not stir. Spoon pie filling in next. Do not stir. Cook approximately 45 minutes or until golden brown.
Pour the milk in a large bowl. Add the other ingredients. Using a hand eggbeater, mix well until the mixture is foamy. Serve at once.
Mix sugar, oil and eggs. Add flour, soda and salt, sifted together. Then add vanilla, apples and nuts. Mix well and bake in an oblong or tube pan for 1 hour or until done.
Clean and slice carrots. Place with butter in a 2-quart casserole. Microwave on High 10 minutes. Stir dish 3 times during cycle. Add orange sections, salt and nutmeg. Cook, covered, 2 1/2 minutes on High. Serves 6.
Mix all soups, salsa, milk and onion. Grease a 9 x 13-inch pan. Layer tortillas, chicken and salsa mixture. Sprinkle cheese on top. Refrigerate 24 hours before baking at 350° for 1 1/2 hours.
Cream margarine and sugars. Add egg, oil and vanilla and mix. Add gradually the flour, salt, cream of tartar and soda. Then add last 3 ingredients and mix thoroughly. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes. Makes about 75 cookies.
Heat oven to 325°. Butter a 13 x 9-inch baking pan. Melt the 1/2 pound butter and let cool. Combine flour, cocoa, baking powder and salt. Beat eggs and vanilla until foamy. Gradually beat in sugar until blended and then beat in butter. Beat in flour mixture. Stir in walnuts. Pour batter into prepared pan. Bake until brownies begin to pull away from the sides of pan, 30 to 35 minutes. Let cool before cutting into squares. Makes 24.
Boil chicken until cooked. Baste with a mixture of melted butter, lemon and diced garlic cloves. Place in broiler until chicken begins to brown. Baste again. After few minutes, turn over and repeat until browned on both sides. Serves 4.
Cook broccoli until tender. Grind broccoli in food processor/blender. Saute onions and mushrooms in butter until onions are limp.
Cut bacon into squares and brown. Pour off all fat except 1 tablespoon. Add and brown medium, finely diced onion, garlic and ground beef. Add remaining ingredients. Cover and cook on slow flame for 30 minutes. Stir occasionally.
Saute in butter, onions, garlic and beef until beef is no longer red. Add tomato paste, salt, pepper, brown sugar and herbs. Add 1 cup water and simmer uncovered 10 or 20 minutes. Do not peel eggplant, cut crosswise into 1/2-inch thick slices. Make equal amount Parmesan cheese and bread crumbs. Makes one cup. Dip eggplant in beaten eggs; coat well. Saute in oil golden brown crisp. Butter baking dish 1/2 eggplant slices. Sprinkle with 1/2 cup Parmesan cheese. Top with Mozzarella. Sauce. Bake 20 minutes in 350° oven, uncovered.
Dissolve Jell-O in boiling water; add ice cream by spoonfuls. Stir until melted and smooth. Blend in Cool Whip and add fruit. Pour into 1 baked and cooled pie crust. Chill about three hours before serving.
Cut steak up; flour and cook in cooking oil until tender. Add Worcestershire sauce, salt, pepper and onion; saute until tender, then add tomato soup and sour cream. Cook another 10 to 15 minutes. Add water as needed. Serve over hot rice.
Boil eggplant until tender, about 30 minutes, stirring occasionally. Drain; reserve in separate containers the eggplant and 1 cup of the eggplant stock. Saute 1 cup of the onions in butter until well browned. Remove to separate bowl. Cook corn in the same pan over medium heat for 8 minutes. Remove from heat and stir in the reserved cooked onions, reserved eggplant and the eggs, mixing well. Add remaining 1/2 cup onions, bell peppers, garlic, salt, red and black peppers, 1 1/2 cups of cheese, 1 cup of the cracker crumbs and the reserved eggplant stock, mixing well. Pour into ungreased 8 x 8 x 2-inch pan. Sprinkle remaining cheese over top, then remaining cracker crumbs. Bake at 350° until crumbs are lightly browned, cheese is melted and mixture bubbles around edges, about 40 minutes. Makes 8 to 10 side dish servings.
Mix all ingredients (except chicken). Pour over chicken wings. Best if marinated overnight. Cook in a 350° for 1 1/2 to 2 hours, until dark golden brown.
Combine all ingredients until well mixed. Spread in layer pans and bake at 350°. Ice with Strawberry Icing.
Clean mushrooms. Remove stems and chop stems fine; set caps aside. Combine chopped stems, cheese, parsley and Italian dressing in a bowl. Stirring well, spoon mixture evenly into reserved mushroom caps and place in a shallow baking dish. Bake at 350° for 15 to 20 minutes or until cheese melts. Makes 30 appetizers (about 8 calories each).
Pull meat off the bone in little pieces. Spread in oblong dish. Mix chicken soup in chicken broth and pour over chicken. Combine flour, buttermilk and butter and pour over top. Bake at 425° until done.
Cook zucchini over low heat for 1 hour. Mix sugar, pineapple and Sure-Jell. Boil for 5 minutes and take off heat; add apricot jello and stir well, then add lemon juice.
Soften gelatin in dietetic beverage. Add the juice of the lemon and the grated rind. Add artificial sweetener (more if desired) and food coloring. Set in refrigerator to harden. After fully hardened, put in the blender and whip until fluffy. Pour into 10-inch pie pan.
Cook butter, sugar and milk over low heat, stirring to soft ball stage (306°). Remove from heat. Add peanut butter. Stir until melted and mixed in. Add the marshmallow cream and mix well. Add vanilla and nuts. Pour into greased 9 x 13-inch pan. Cool. Cut into squares.
Microwave Velveeta process cheese spread and salsa in 1 1/2-quart microwave-safe bowl on High 5 minutes or until Velveeta cheese is melted, stirring after 3 minutes. Serve hot with tortilla chips. Makes about 3 cups.
Place first four ingredients in sifter. Mix egg, milk and nuts in bowl. Sift in dry ingredients. Mix well. Let stand in very well greased bread pan 20 minutes. Bake at 350° for 40 minutes (sometimes longer).
Brown chops. Top with onion slices. Combine remaining ingredients. Pour over chops. Cover and simmer 45 to 60 minutes.
Soak lima beans overnight and drain. Cook for one hour. Cool and refrigerate for one hour. Place chopped onion, dry mustard, bacon drippings, molasses and brown sugar mixture in saucepan and simmer about 5 minutes, stirring frequently. Place with cooked limas and crumbled bacon in crock-pot and cook on low heat for about 6 1/2 hours. Serves about 10 to 12.
Boil ingredients until it forms a hard, crisp ball when dropped in cold water. Don't stir! Pour onto buttered plate until cool enough to pull. Pull until white. Twist into long string-like rope and break off in about 1-inch pieces.
Brown ground beef and onions in frypan. Add diced celery; mix with rest of ingredients. Pour in casserole. Bake for 1 hour and 30 minutes at 350°. Yield: 6 servings.
Remove orange zest and chop very fine. Juice orange half and combine with sugar. Put into a small saucepan. Heat but do not boil. Remove from heat. Add orange zest. Allow mixture to cool. Add softened cream cheese. Blend thoroughly.
Cook raisins in enough water to cover raisins. Drain raisins and leave a small amount of water in them. Mix sugar, sour cream and raisins. Put in pie shell and put pie shell on top. Cook for 30 to 45 minutes at 350°.
Blend all ingredients together in blender with 10 ice cubes. Serves 6.
Add all ingredients except cheese, mix well. Pour 1/2 of batter into a 13 x 9 x 2-inch greased pan. Add diced up Velveeta; pour in remaining batter. Bake at 400° until golden brown.
Cut meat into 1/2-inch strips. Mix all ingredients together and pour over meat. Marinate overnight. Remove from dish and dry with paper towels. Put on rack and dry in slow 200° oven, about 2 1/2 hours or until very dry.
Combine the water and tea bags in 1-cup glass measure. Microwave on full power 2 1/2 minutes. Let stand 5 minutes. Remove tea bags. Stir in sugar and chill.
Add yeast to 1/2 cup warm water and mix in large bowl. Add flour, sugar and salt. Mix in the olive oil and salad oil. Add the remaining 1 1/2 cups warm water. Mix with hands. May need to add more flour. Mix until you are able to roll out for pizza.
Brown meat and onions; drain off grease. Add cracker crumbs and place in bottom of casserole dish. Peel and slice squash. Add squash. Add mushrooms. Place cheese on top. Bake, covered, at 350° for 40 minutes. Remove lid for last few minutes.
Dissolve gelatin in 1/4 cup cold water. Add 1/2 cup sugar to pineapple. Bring to boiling point, then stir in gelatin until dissolved. Add the lemon juice and cherry juice and let cool.
Cook onions in a little water. Wash celery and tomatoes and add to onions. Cook until tender and put through a sieve. Return the juice to the kettle and add sugar and salt. Cream butter and flour or clear jell. Bring to a boil and can.
Brown sausage; drain. Place all ingredients into a small crock-pot and cook on low, stirring occasionally. This is good to make the night before so the flavors can blend. Reheat on low the next day. Serve with tortilla chips.
Gently mix all ingredients, except white chocolate. Spread in two 9 x 13-inch pans.
In a bowl, combine soy sauce, honey and vinegar. Blend in garlic powder and ginger. Add oil and onion. Place meat in plastic food bag. Pour marinade over the top. Close bag. Refrigerate 4 hours or longer, turning every hour. Drain meat. Grill to desired taste, basting occasionally, with marinade. Serves 4. (Can use roast also.)
In an oblong pan, spread chopped pecans. On top of that place shredded coconut. Mix German chocolate cake mix as directed on box. Pour over coconut and pecans.
Saute onions, green pepper, rice (right from the box) and ground beef in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil, then reduce heat and simmer, uncovered, 5 minutes.
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Cool on cookie sheets for 1 minute before removing to wire racks. Yield: about 6 dozen.
In non-stick skillet heat oil over medium-high heat. Add onion, green pepper, carrot and garlic. Saute, stirring occasionally until soft, about 5 minutes. Transfer to large pot with tight-fitting lid. Add remaining ingredients except Swiss chard, fish, clams, prawns and parsley. Simmer over medium-low heat 30 minutes. Add remaining ingredients; cover and simmer for 8 to 10 minutes, until prawns turn pink. Serve with hot sourdough bread or rice. Serves 4.
Fry onions and liver in chicken fat. Grind or process with eggs. Season to taste.
Grind first 4 ingredients together, using coarse blade on grinder. Drain. Sprinkle with salt. Let stand overnight. Drain. Combine remaining ingredients. Pour over ground vegetables. Boil 5 to 10 minutes. Put in hot jars; cover tightly with hot lids to seal. Place on towel covered cupboard to seal and cool.
Combine first 3 ingredients; sprinkle evenly over top of each peach half. Bake at 375° for 8 to 10 minutes, or until thoroughly heated. Serve hot. Makes 6 servings.
Brown onions and beef in oil and set aside. Heat 3 tablespoons of oil and flour, stirring until browned. Slowly add chili powder mixture, stirring until thickened. Add tomato sauce, salt and pepper and simmer about 5 minutes. Soften tortillas by dipping in enough hot oil to cover and quickly remove from oil and drain. Place some of meat mixture, cheese and diced onions on tortilla. Place seam side down in baking dish. Cover with remaining sauce and remaining meat, cheese and onion. Bake at 350° for 30 minutes or until hot and bubbly.
Mix together sugar and Crisco. Pour scalding milk over mixture. Stir dissolved yeast in very warm water, set aside.
Break up cake and put into large cake pan. Mix the milk in pudding and ice cream. Pour mixture over cake and refrigerate until set. Dissolve jello in 1 cup of hot water. Cut up strawberries and place in jello. Pour strawberries and jello together over pudding. Refrigerate until set. Top with Cool Whip and sprinkles. Refrigerate until ready to eat.
Fry bacon and chop. Fry hamburger and onions in bacon grease. Mix all ingredients and pour into a 13 x 9 x 2-inch pan. Bake at 350° for 1 hour.
Mix flour, butter and walnuts; press in bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes; cool. Soften cream cheese; mix with powdered sugar and spread over crust. Mix pudding as directed on package except use only 3 cups milk. Add 1/2 of large carton Cool Whip with pudding; place mixture on top of crust. Top with remaining Cool Whip. For best results, let set in refrigerator 1 day.
Drain juice from fruit. Heat and pour over Jell-O. Stir until Jell-O is dissolved and cool. Add fruit and Coke.
Put cooked rice in ungreased pan or casserole. Place chicken breasts on top, or if preferred, cut up chicken may be mixed into rice. Mix together 1 cup cream soup and 2 cups orange juice. Pour over the chicken and rice. Sprinkle onion soup mix over top. Cover and bake approximately 30 to 40 minutes at 350°.
Saute zucchini and onion in margarine for 10 minutes. Mix rest of ingredients. Spread mustard on uncooked pie shell, then fill with other ingredients. Bake at 350° for 18 to 20 minutes (center should be set). Let stand 10 minutes before cutting.
Beat eggs separately. Add to flour and sugar. Mix well. Add milk, margarine and vanilla. Cook over medium heat until pudding thickens, stirring frequently. Place in bowl. Serve hot or chill. Serves 8.
Heat milk and add the cabbage. Simmer about 2 minutes. Mix the flour and melted fat and add a little of the hot milk. Stir the mixture into the cabbage and cook 3 or 4 minutes, or until thickened, stirring constantly. Season to taste with salt and pepper. Makes 4 servings, about 1/2 cup each.
Chop cabbage into small pieces. Do not shred as for cole slaw. Add mayonnaise. Chill about 45 minutes. Add bananas no more than 15 minutes before serving to prevent them from browning.
Season and brown ground chuck. Add tomato paste and let cool. When cool, add onion, green pepper and oregano. Blend cream cheese, cottage cheese and sour cream. Cook noodles. Place in casserole in layers, noodles, cheese and meat. Repeat with meat on top. Pour sherry over all (around edges). Let stand overnight. Bake at 350° for 1 hour uncovered.
Cook cake mix according to directions on box. Cool; punch holes in cake with a fork. Pour Eagle Brand milk and cream of coconut pina colada mix over cake. (If desired, put strawberries on top of cake and then cover with Cool Whip and sprinkle coconut on top.) Refrigerate.
Cut sides from bread; roll each slice flat with rolling pin. Combine cheese, chives and mayonnaise. Spread cheese mixture on each slice. Top with slice of ham. Spread cheese mixture on top of ham. Roll up, cover and refrigerate for at least 2 hours. Can be done the night before. At serving time, cut off ends. Slice each roll in about 6 to 8 pieces. Makes about 100 bite size pieces.
Put in freezer for awhile, then dip in 6 ounces of chocolate chips and 1/2 block of paraffin, melted in double boiler. Put on wax paper to cool.
Mix the flour, semolina, turmeric and baking powder. Dissolve the sugar in the milk; add them to the flour mixture along with the oil. Beat well for 5 minutes. Grease the pan or (baking tray) with the tahini generously and bake for 30 minutes at 350° or until cake is done. Sprinkle the cake with pine nuts before the baking; then cut the cake in diamond shapes. Serve with tea.
Soak fish for about 3 hours. Take out and allow to dry. Smoke for 4 to 5 hours.
Cook and slice chicken. Cook broccoli as package directs. Arrange broccoli in 9 x 13-inch pan. Put chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle cheese over top, then bread crumbs and dot with butter. Bake 30 minutes at 350°. Can use more chicken and cheese, if desired.
Cook bacon until crisp; drain and crumble. Cook beef; add onion and saut until tender. Combine beef, onion, ketchup, salt, brown sugar, mustard and vinegar in Dutch oven or electric casserole. Add partially drained beans and stir gently to mix. Sprinkle with bacon. Bake for 40 minutes at 350°.
Crumble crackers and add margarine and Equal. Mix and press into pie pan. Bake at 350° for 5 minutes. Cool.
Fry bacon and crumble. Brown turkey. Add taco seasoning (1 package to turkey, 2 packages to beans). Grate cheeses. Layer all in order given twice in crock-pot sprayed with nonstick spray. Heat through. Do not stir. Serve with tortilla chips.
Mix together all ingredients. Bake at 350° for 1 hour. Makes 2 loaves.
Put everything in a large bowl and mix with a tablespoon until mixed well. Pour into pie crust and bake at 350° for 45 minutes. Makes 2 pies.
Place rice, onion soup mix and mushrooms in bottom of a 9 x 13-inch pan. To the top of this mixture, place pieces of chicken with salt and pepper to taste.
Combine bouillon cube and water. Mix cornstarch, soy sauce, salt and sugar together; marinate meat in it. Set aside.
Mix all ingredients and bake in greased casserole dish for 45 minutes at 350°.
Scald milk. Stir beaten eggs into hot mixture slowly. Combine the remainder of ingredients except nutmeg. Pour custard into a deep pie shell. Grate or sprinkle nutmeg on top. Bake in preheated 425° oven for 10 minutes. Reduce heat to 275° until done. Do not bake too fast. You do not want it to brown. Test with knife inserted in center for doneness. Bake about 40 minutes. Check often; ovens vary in degrees.
Cream together the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Sift together dry ingredients. Gradually stir into creamed mixture. Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 30 minutes, or until done. Cool in pan. Spread with Cream Cheese Icing. Sprinkle with chopped walnuts or pecan halves. Makes 32 bars.
Wash rice; drain. Boil in salted water until tender. Drain; beat egg yolks. Add sugar, raisins, cinnamon and salt. Pare and dice apples. Add melted butter. Mix thoroughly. Beat egg whites stiff, not dry. Fold into rice mixture. Pour into greased baking dish. Bake in moderate 350° oven for 30 to 40 minutes or until apples are tender. Serve hot.
Combine flour, baking powder and salt; cut in butter until crumbly. Stir in remaining ingredients. Chill 1 hour.
Heat oven to 425°. In shallow bowl, combine corn flakes, garlic powder and dry mustard. Dip chicken pieces into melted butter; roll into crunch mixture, coating evenly. Place on ungreased 15 x 10 x 1-inch baking pan. Bake at 425° for 10 to 15 minutes or until chicken is fork-tender.
Drain potatoes and let cool. In a large mixing bowl mix mayonnaise, ketchup, mustard, pepper, and sweet pickles. Add a few potatoes and eggs at a time to the mayonnaise mixture, until both mixtures are combined. Salt to taste, and enjoy.
Combine chicken with onion and pepper. Layer alternately with tortillas in buttered shallow pan (11 x 15 x 2-inch). Top with grated cheese. Sprinkle with chili powder and garlic. Add in order: chicken soup, mushroom soup and tomatoes. Bake at 350° for 30 or 45 minutes. Serves 8.
Slice rolls in half. Spread some paste on each side; sprinkle with oregano. Add ham and cheese. Wrap in foil and heat in oven at 350° for 10 minutes. Serve hot.
Combine first 4 ingredients in a plastic bag. Shake and mix. Set aside. Combine buttermilk and baking powder in a bowl. Mix well. Dip 2 pieces of chicken in buttermilk mixture. Place chicken in bag and shake to coat. Place chicken in a shallow pan. Cover and refrigerate at least 1 hour. Heat 1-inch of oil in a large skillet to 325°. Add chicken and fry 30 to 35 minutes or until golden brown, turning once. Drain chicken on paper towels.
Combine squash, onion, carrots and soup. Mix sour cream with flour. Add to vegetable mixture. Toss stuffing crumbs with butter and place half in crock-pot. Add vegetable mixture. Top with remaining crumbs. Cook 7 to 9 hours on low.
Stir all ingredients together. Bake in greased 9 x 9-inch pan at 350° for 35 minutes.
Mix jello with boiling water; add pie filling and pineapple. Let jell.
Place sliced tomatoes in iron skillet with butter, salt, pepper and drop of lemon juice. Cook down a few minutes until near serving consistency. Stir in egg yolks and quickly fold in stiffly beaten whites. Run under broiler until delicately brown. Serve immediately.
Cook noodles according to package directions. Brown hamburger and drain. Mix hamburger with sauce. When noodles are done, rinse with cold water and drain. Place some sauce in 9 x 13-inch pan. Lay 3 noodles over sauce. Spread cottage cheese over noodles, then more sauce, 3 more noodles, Swiss cheese, sauce, noodles, Mozzarella cheese and rest of sauce. Sprinkle Parmesan cheese over all. Bake at 350° for 40 to 45 minutes. Let set 10 to 15 minutes before serving.