HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bread into 1-inch slices. Put into 9 x 13-inch pan. Mix all ingredients in blender and pour over bread. Marinate in refrigerator for at least 2 hours or overnight. Bake 15 to 20 minutes at 400°. After 10 minutes, brush French toast with melted butter. When finished cooking, French toast can be topped with cinnamon.
Beat brown sugar and softened oleo together. Add eggs, salt, soda and vanilla, beating well. Stir in the chocolate chips and nuts. Add the flour and mix well. Drop by teaspoons on greased cookie sheet and bake at 375° for about 12 minutes.
In mixing bowl, beat eggs. Add sugar and cornstarch and mix. Add pineapple and cinnamon. Stir thoroughly. Pour into casserole dish. Do not cover. Bake 1 hour at 350°.
Mix ingredients together well. Shape into small to medium balls. Place on cookie sheet and cook at 350° for 10 to 15 minutes.
Mix vegetables, eggs and pickles or celery with the cooked macaroni. Then combine mayonnaise, sugar, vinegar and Eagle Brand milk for the salad dressing. Use only about half of salad dressing for macaroni and vegetables. Mix salad thoroughly and keep refrigerated until ready to use.
Crush strawberries with tablespoon of sugar and lemon juice. Gradually mix in confectioners sugar. Spread between layers and on top of cake.
Combine milk, sugar and shortening in saucepan. Warm over low heat until shortening melts. Set aside to cool. Dissolve yeast in 1/4 cup warm water in a large bowl. Add milk and 2 to 3 cups flour, beating to consistency of cake batter. Let rise, covered, in warm place for 1 hour or until doubled in bulk. Stir down and add salt, soda and baking powder, mixing well. Beat in enough additional flour to make stiff dough. Knead on floured surface. Shape into rolls. Place in greased pans and brush with margarine. Let rise until doubled in bulk or refrigerate overnight. Bake at 400° until golden brown.
Place a cheese cube topped with a jalapeno in the "cradle" of each shrimp. Wrap tightly with one bacon slice and secure with a toothpick. Bake on a well greased cookie sheet for 10 minutes at 350 degrees. Serve and enjoy!
Brown 4 pounds of hamburger meat and chopped onion (drain off excess fat). Bring to a boil 1 can undiluted tomato soup, 4 tablespoons smoke sauce, 1 tablespoon vinegar, 1 tablespoon mustard and 2 tablespoons Worcestershire sauce. Pour mixture over meat and simmer. Serve on hamburger buns. Serves 15.
Brown hamburger with onions and pepper. Combine taco sauce, soup, enchilada sauce and onion soup mix; set aside. In 9 x 13 baking dish, place a layer of tortillas, layer of meat and half of the soup mixture; repeat layers. Bake at 350° for 30 minutes. Cover with Cheddar cheese and bake 15 more minutes. Use cake pan. Serves 6 or may do half recipe to serve 3.
In bottom of greased 8 x 8-inch baking dish, combine croutons and cheese. Combine eggs, milk, salt, mustard and onion powder. Mix until blended. Pour over crouton mixture in casserole. Cook bacon until crisp. Drain and crumble. Sprinkle over casserole. Set aside 1/4 for garnish. Bake at 325° for 55 to 60 minutes. Garnish with remaining bacon.
Fry bacon crisp. Remove from pan. Add meat and cook until tan. Add onion, green pepper and other ingredients. Simmer 1 1/2 hours.
Mix and add butter, the size of a walnut. Cook in heavy pan until thick. Pour in a 9-inch baked pie shell. Cover with meringue.
Prepare and cook green beans, cut into 1-inch pieces. Heat oven to 350°. Toss beans with oil, vinegar, onion, garlic and pepper. Pour into ungreased casserole. Mix bread crumbs, cheese and butter; sprinkle over beans. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until heated through. Makes 6 servings.
Heat oven to 350°. Drain pineapple slices; reserve 2 tablespoons of syrup. In pan, melt butter over medium heat. Add brown sugar; stir until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture (1 in middle, others overlapping). Put pecans in middle. Halve remaining pineapple and arrange on edge; add pecans.
Heat butter over medium heat in a soup pot until butter foams. Add the sliced onions; toss to coat completely. Reduce heat to low and cover. Cook 15 to 20 minutes until translucent. Uncover pot; raise heat to medium. Sprinkle onions with sugar, salt and thyme and saute very slowly until onions are a rich golden brown, about 45 minutes. Sprinkle browned onions with the flour; cook 2 to 3 minutes, stirring. Ladle in the simmering beef broth, whisking to incorporate liquid. Add the sherry and simmer soup 30 minutes. Add the lemon juice and cook 10 minutes longer. Season with black pepper to taste.
Chill hard-boiled eggs in cold water. When completely cold, cut them in the shell lengthwise. Take out the half egg carefully without damaging the shell. Chop the egg. Add a dash of salt and pepper, chopped chive or onion browned in butter and two tablespoons of sour cream. Refill the shells; sprinkle the tops with bread crumbs and brown again, face down, in frying pan or butter the tops and brown under broiler.
Mix together eggs, Karo, sugar, salt, lemon juice, butter and vanilla. Place pecan halves in an unbaked pie shell. Pour in mixture. Bake 45 minutes in 325° to 350° oven.
Cook chicken and cut into large chunks. Cook broccoli and cut into large pieces. Mix all together; put in casserole dish and bake at 375° for 1/2 hour. Serve over wide egg noodles.
Mix all the ingredients together. Put in a large dish. Top with grated cheese. Bake at 300° for 1 1/2 hours.
In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In mixing bowl, beat 2 eggs, sugar, and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13x9 baking pan. Bake at 350 degrees for 15-20 minutes or until top is set. In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack. In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Cool for 2 hours or until set before cutting. Yield: about 4 dozen.
Bring all to a boil. Reduce heat and simmer 1 hour. Makes 8 servings with 25 calories. One vegetable exchange.
Brown hamburger meat and saute onions. Drain. Add catsup and seasoning mix according to directions on package. Simmer about 15 minutes.
Grease a 9 x 13-inch pan. Put 1 package of crescent rolls on bottom. Beat until creamy the cream cheese, sugar, egg yolks, vanilla and lemon juice. Spread mixture on top of rolls; put 2nd package of rolls on top. Sprinkle top with nutmeg. Bake at 350° for 25 to 30 minutes. Sprinkle with powdered sugar. Serve warm.
Soften cream cheese and margarine, stirring in sugar. Add eggs and vanilla. Blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Pour into Bundt pan and bake at 300° for 1 hour.
Cook and stir rosemary, sage, oregano, thyme and garlic in oil in a small saucepan over medium heat for about 1 minute. Don't let herbs brown. Add tomatoes and reduce heat. Simmer 10 minutes, stirring occasionally. Combine spinach, cheese and bread crumbs in medium bowl. Fold in eggs. Stuff the shells with the mixture of spinach. Place 1/3 of tomato mixture on bottom of a 13 x 9 -inch pan. Arrange shells in pan and pour mixture over shells. Cover with foil and bake at 350° for 30 minutes or until bubbly.
Heat Karo until boiling. Beat egg whites until stiff, salt added. Pour boiling Karo over egg whites and beat. Slowly fold in vanilla.
Saute the onion and bell pepper in margarine. Add mushrooms, shrimp and crab meat. Cook until shrimp turn pink. Add the mayonnaise, milk and rice to shrimp mixture. Mix well and pour into casserole dish. Sprinkle with bread crumbs and bake at 375° for 30 minutes.
Combine cabbage, sprouts and apple in a bowl. In second bowl, mix remaining ingredients and add to cabbage mixture. Toss.
Mix all dry ingredients; add liquid ingredients and mix well. Roll into 3/4-inch balls and place on ungreased cookie sheet 1-inch apart. Bake at 350° for 15 minutes or until brown.
Mix all ingredients well. Pour in buttered casserole dish. Bake in a 400° oven for 20 to 30 minutes. On top put:
In a saucepan, cook brown sugar, flour and milk over medium heat until thickened. Remove from heat. Add a little hot mixture to egg. Mix well. Add egg to mixture and stir constantly over medium heat until thick. Add bananas and peanuts alternately with pudding mixture.
In wok, brown meat. Chop all vegies in tiny pieces. Saute vegies in 1/2 teaspoon oil for 10 minutes, stirring constantly. Add cooked meat. Add sauce. Wrap in won ton paper. Deep fry until golden brown.
Mix jello, pudding and tapioca mixes with water. Cook until it begins to thicken. Remove from heat. Add pineapple and juice. Stir until mixed. Pour into mold, 9 x 13-inch pan or bowl. Chill until set.
Cook spaghetti as directed on package. Run cold water over cooked spaghetti to prevent sticking. Cut vegetables into small bite-sized pieces. Mix spaghetti and vegetables together. Prepare dressing mix and pour over spaghetti mixture. Add Salad Supreme and mix.
Combine 1 cup blueberries with sugar and water in saucepan. Mix cornstarch with a little of the water. Stir to a smooth paste. Add to mixture in pan, stirring until slightly thickened. Remove from heat. Add salt, lemon juice, jello and butter. Cool. Pour over remaining 3 cups (or more) blueberries in baked pie shell. Chill several hours. We serve with Cool Whip.
Combine all ingredients in a large bowl and mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Place in a pan of hot water. Bake at 350° for 1 hour. Yields 6 servings.
In large bowl mix marshmallows and nuts. Melt chocolate chips, condensed milk and oleo. Pour over marshmallows and peanuts. Mix very quickly. Spread in a 9 x 13-inch greased pan. Chill.
Use any variety of fruit that you like. Drain fruit, place in shallow casserole. Add dry sherry and let stand in refrigerator several hours. Sprinkle with brown sugar and dot with butter. Place in oven at 350° until thoroughly heated (about 30 minutes). Garnish with maraschino cherries. Serve in decorative bowl.
In a large bowl arrange in layers the onion, tomatoes, cheese and beans (which have been drained and lightly rinsed). Next add the lettuce and pour dressing over all. Place bowl in refrigerator and chill for 1 hour. Then lightly crush Fritos, adding and tossing well just before serving.
Put all ingredients in blender for 5 minutes on medium. Mix well and place in refrigerator for 30 minutes. Makes 1 1/4 cups of condensed milk for your favorite pies.
Mix first four ingredients together and roll out onto floured surface. Cut biscuit size pieces out. Roll each biscuit out thin and put pie filling in center. Fold over and use water to seal edges. Fry in hot crisco until brown.
Brown sausage, onion and green pepper in a frypan. Set aside and let drain. Mix soup, water and salt in a saucepan; bring to a boil. Add rice and simmer seven minutes. Add sausage mixture; mix well. Put in casserole dish. Cover and put in oven. Bake at 375° for thirty-five minutes. Sprinkle grated cheese on top (optional).
Cook and stir onion in hot oil until tender but not browned. Add tomatoes, beans and seasonings. Bring to boil. Stir in rice. Return to boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes.
Brown meat and onion. Add all other ingredients, including liquids from all cans. Simmer and serve with a sprinkle of Cheddar cheese and tortilla chips. (I cook in the slow cooker.)
Place pineapple slices in shallow pan. Cream sugar, butter and spices and put on pineapple slices. Pour juice over and around pineapple. Bake for 25 minutes in moderate oven. Let cool and serve one pineapple slice topped with large spoonful of ice cream to each person.
Saute frankfurters, onion and green pepper in butter until vegetables are tender. Stir in tomato sauce, chili powder and cumin; simmer, covered, for 30 minutes. Stir occasionally. Add olives.
Fry the hamburger and drain. Add the cheeses, soup, water, sour cream and salsa. Stir constantly until cheese is melted. Serve warm with tortilla chips.
Combine all ingredients; mix well and pour into a buttered casserole dish. Bake at 350° for 45 to 50 minutes. Serves 5 to 6.
Cook broccoli in small amount of water until crunchy. Place broccoli in 10 x 12-inch casserole dish. Add chicken and cover with cheese. Combine soup, mayonnaise, curry powder and lemon juice. Pour over broccoli and cheese. Sprinkle crushed potato chips on top. Bake 45 minutes at 350°.
Boil pasta until tender. Wash in cold water and drain. Mix pasta with the rest of the ingredients and serve or refrigerate.
Combine rice, tuna, celery, olives, pickles and seasonings. Toss lightly. Combine mayonnaise, chili sauce and lemon juice; pour over salad. Gently blend. Spoon over salad greens and garnish with capers and additional sliced olives. (Tasty substitutes for tuna: chicken, shrimp or crabmeat.)
Mix milk, eggs and mix. Add oil and ice cream. Bake in a 375° oven.
Place peach slices in an 8-inch square pan. Cream margarine and 3/4 cup sugar. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Spoon mixture over fruit. Sift together remaining 1 cup sugar, nutmeg and cornstarch; sprinkle over batter. Pour water over top. Bake at 350° for 60 minutes. Serve with whipped topping or ice cream. Yield: 6 servings.
Mix thoroughly the pineapple, cranberry sauce, sour cream and pecans. Pour into an 8-inch square pan and freeze 3 hours or more. Thirty minutes before serving, remove from freezer and place in refrigerator.
Dip haddock in egg then roll both sides in the cracker crumbs. Place in a baking pan coated with cooking spray. Dot with butter and bake at 500 degrees for about 12 minutes.
Preheat oven to 425°. In large bowl, combine flour, baking powder and salt with pastry blender or 2 knives. Cut in shortening until mixture resembles coarse crumbs. Stir in shredded zucchini, milk and chives until just combined.
Mix together flour, baking powder, sugar and water. Melt 1/2 stick butter in 9 x 13-inch pan. Pour mixture over butter, then spoon the fruit all around over the crust. Put a few small pats of butter on top. Crust will rise to top. Bake at 400° until brown.
In a 3-quart saucepan, brown ground beef on medium heat; drain fat. Add the water, tomato sauce, onion, oregano, basil, salt, garlic powder and pepper into the pan and stir. Cook on high until the mixture is bubbly. Break the spaghetti in half and add it to the saucepan mixture. Cover and simmer on low for 30 minutes or until the spaghetti is tender. Stir often with a wooden spoon. Serve hot with Parmesan cheese. Serves 4.
Dip chicken in water; coat with seasoned flour. Put in baking dish. Dot with oleo. Bake 30 minutes at 350°. Mix water and powdered milk. Pour over chicken and continue to bake 45 minutes more.
In a large pot brown cooked rice in 1 tablespoon butter, then add canned tomatoes and boiled and deboned chicken. Simmer 20 minutes. In another pan brown cubed pork meat and vegetables. After browning, add to rice and chicken mixture. Add vermicelli and simmer for 10 to 15 minutes. Add water as needed.
In baking pan, brown ribs on both sides. In a saucepan add butter. Cook onion until tender. Add the remaining ingredients and cook slowly until flavors are blended, about 10 to 15 minutes, then pour sauce over browned ribs. Cover tightly and bake in oven (350°) for 1 1/2 to 2 hours or until tender.
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.
Spray a 9 x 1 1/2-inch round baking pan with nonstick spray coating. Set aside.
Saute onions in margarine. Place in casserole dish in layers (two) 1/2 of margarine and onions, 1 can beans and 1/2 can soup. For second layer, last 1/2 onions and margarine, 1 can beans and last 1/2 can soup. Bake at 375° for about 25 minutes. Pull out of oven and sprinkle on buttered bread crumbs. Place back in oven for about 5 minutes.
Heat oven to 350°. Drain and chop artichoke hearts. In a medium bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Spoon the artichoke mixture into two (1 cup) ramekins. Bake for 20 to 25 minutes or until mixture is hot and bubbling. Serve as a dip with corn chips.
Mix sour cream, soup, cheese, Rotel tomatoes in pan over low heat. Mix 1/4 sauce with with cut-up cooked chicken over low heat. Cook tortillas in butter. Fill tortillas with chicken mixture and put in baking pan. Pour remaining mixture on top of tortillas. Top with shredded cheese. Bake for 30 minutes in a 350 degree oven.
Cook macaroni. Strain through sieve. Butter your dish and then put 1 layer of macaroni, 1 layer of corn and 1 layer of cheese. Repeat this until almost full. Then on top put bacon strips and then bake in oven until bacon is brown. Serve hot.
Rub the roast with pepper. In a large heavy pot, heat the olive oil and sear the roast on both sides until well browned. Pour in the wine and add the parsley, salt and pepper. Stir in the onions, carrots, potatoes, tomatoes and celery. The liquid should not cover the meat completely. Cover and cook over low heat for 3 to 3 1/2 hours. Serve immediately. Makes about 8 servings.
In a bowl, combine pie filling, pineapple, oranges, cherries and bananas. Cover and refrigerate. Just before serving, stir in pecans. Yields 8 to 10 servings.
Combine first 5 ingredients. Marinate cubes of lamb, chicken (boneless breast or boneless thighs) or beef at least overnight, the longer the better!
Melt butter. Mix with cornbread dressing. Put 1/2 mixture in a 9 x 13-inch pan. Spread evenly. Place chicken on top of dressing. Mix sour cream and soup; spread over chicken. Add sage. Pour 1 can chicken broth over all. Bake at 350° for 20 to 25 minutes.
Place uncooked rice and half the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish. Stir in water, soup, water chestnuts, frozen peas and carrots. Arrange chicken over rice. Sprinkle with paprika and pepper. Bake, covered, in a 350° oven for about 50 minutes, until chicken and rice are tender. Let stand, covered, for 10 minutes. Use remaining seasoning another time with rice. Serves 6.
Cream the shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into greased 9 x 5-inch loaf pan. Bake for 45 minutes in a 350° oven.
In a bowl, combine cornmeal, paprika, salt, garlic powder, pepper and cumin. Rinse chicken (do not pat dry); coat chicken evenly on all sides with cornmeal mixture. Spray a large skillet and cook chicken for 8 to 10 minutes until no longer pink, turning occasionally to brown on all sides. Makes 4 servings.
In large bowl add cubed potatoes, pimentos, eggs, pickles and onions. Add pickle juice, sugar, salt and paprika to suit taste. Add salad dressing and fold ingredients together until well mixed. Do not stir too vigorously as it will break down potato cubes. Remember, this is cubed potato salad.
Beat cream cheese and mayo. Stir in next 4 ingredients. Cover. Chill several hours. Form into ball and roll in nuts.
Dip tortillas in and out of oil (or broth) to soften; drain on paper towel. Dip tortillas in Enchilada Sauce. Place cheese and onion in center. Roll up and place in baking dish. Top with remaining sauce and grated cheese. Heat at 350° for about 15 minutes or until cheese melts.
Place water, pineapple or orange juice, dates and raisins into blender bowl and blend until smooth. Add all other ingredients and mix lightly. Scoop onto lightly sprayed Pam cookie sheet with spoon or small ice cream scoop. Bake at 350° for 20 to 30 minutes until brown. Let cool. Ready to serve.
Bring to a boil the first 4 ingredients. Put in refrigerator and chill (all day). Next add the rest of the ingredients.
Cut eggplants in half lengthwise and steam until less then tender. Lay bay leaf and whole clove over eggplants in steamer and throw out bay and garlic when finished steaming. Cool eggplants until you can remove seeds. Scoop out some of meat (don't break skin). Put meat in bowl and chop well. Add tomato, bread crumbs and spices. Cook all of this in 1 tablespoon of hot oil.
Cook spaghetti or macaroni in chicken broth. Saute in butter the celery and green pepper. Add mushroom soup, milk and cheese. Warm until cheese is melted. Layer spaghetti, meat and sauce. Bake until bubbly at 350° in large casserole.
Brown meat. Cook until done and add taco mix or peppers. Mix corn bread mix according to directions. Add corn. In an 8 x 8 x 12-inch greased pan, pour 1/2 corn bread mixture, then all of the meat. Grate cheese over the meat and add remaining corn bread mixture. Bake at 350° for 45 minutes.
Preheat oven to 375°. Cream margarine and sugar. Blend in oil, eggs and vanilla. Mix together dry ingredients and add to batter. Fold in fudge and chocolate morsels and mix. Roll into golf ball size balls and place on ungreased cookie sheet. Bake for 15 to 18 minutes. Makes 4 to 5 dozen.
Cut roll mix into quarters and roll into balls. Shake dough balls in mixture of 3/4 cups sugar and cinnamon. Layer dough balls around a greased tube pan. After all are layered, boil butter or margarine with 1 cup sugar, pour over top of cake. Preheat oven to 350° and bake cake for 45 minutes. Remove from pan immediately.
Preheat oven to 400°. Combine Mix, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in small dish. Shape dough into 1/2-inch balls. Roll in sugar and cinnamon mix and place 2-inches apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Makes 24 cookies.
Cook pasta and drain. Brown beef and drain. Brown pepperoni. Mix first 4 ingredients together and add spaghetti sauce. Layer in a baking pan 1/2 pasta, 1/2 meat sauce, all of cottage cheese, 1/2 mozzarella, remaining pasta, remaining meat sauce, and remaining mozzarella. Bake at 350 degrees for 30 -35 minutes.
Season chicken with Accent and let stand. Empty apricot preserves in large mixing bowl; refill preserve jar with French dressing and add to preserves. Empty 3/4 of the onion soup mix and mix thoroughly. Dip the chicken parts in glaze mixture; arrange on baking dish. Pour the remaining glaze mixture over the chicken. Sprinkle the remaining onion soup mix over the chicken. Bake 1 hour at 350°.
Mix corn and water. Cook on High 10 minutes. Add more water if needed and stir. Cook 5 minutes. Add other ingredients and stir. Cook 10 minutes or until thickened.
Beat together all ingredients except chocolate bits and walnuts. Spread in ungreased cookie sheet. Bake in a 350° oven for 15 minutes or until golden brown. While baking, melt chocolate bits in small saucepan. Spread melted chocolate bits over bars while warm. Sprinkle crushed walnuts over melted chocolate bits while warm. Cut in squares when cool.
Brown beef in 3-quart saucepan and drain fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagne over sauce. Cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce.
Have about the same amount of broccoli and cauliflower. Mix all ingredients. Sprinkle with 1 package of Good Seasons Italian dressing. Sprinkle over top of vegetables as it comes in the package. Don't mix. Let stand overnight in refrigerator. Next morning, pour 1 large bottle of Zesty Italian dressing over vegetables. Add juice from half a lemon. Toss and serve. Can add tomatoes before serving (optional). Will keep well in refrigerator several days.
Heat oven to 425°. In large frying pan, heat the oil over medium-high heat. Sprinkle meat with salt and pepper and cook until well browned on all sides, about 8 minutes.
Fill bowl with a generous serving of vanilla ice cream. Completely cover ice cream with chocolate syrup. (If you can see the ice cream, you need more chocolate syrup.)