HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare mostaccioli noodles according to package directions. In a heavy pan, brown ground beef and onion in oil. When almost cooked, add chopped garlic and cook for 2 minutes. Add tomatoes, tomato sauce and wine, stirring frequently. Add basil, salt, pepper, parsley and mushrooms. Add cooked mostaccioli; mix well. Pour into baking dish; top with grated cheese. Cover; bake at 350° for 30 minutes. Remove cover for last 10 minutes of baking.
Remove skin from chicken; mix salt, pepper and paprika with the cracker crumbs. Dip each piece of chicken into buttermilk; then roll in crumb mixture. Fry in hot oil until done. Drain onto paper towel to absorb excess oil.
Preheat oven to 350°. Beat egg whites to form peaks. Add sugar and whip until stiff. Add extract and coloring. Fold in chips and nuts. Drop small spoonfuls on a foil-covered cookie sheet. Turn oven off. Immediately place cookies in oven and close the door. Leave overnight. Do not open oven door! Try cherry or strawberry flavor with red food coloring.
Dissolve jello and sugar in boiling water. Add oranges and pineapple and let set for 1 hour or until slightly thickened in refrigerator. Mix in sour cream and chill until set.
Bring the vinegar, sugar, salt, celery seed, black pepper and turmeric to a boil. Cool; pour over cabbage, carrot and onion mixture.
Mix all ingredients well for 1 or 2 minutes. Spray two loaf pans with "Pam". Pour mix into pans and bake at 350° for 1 hour. Top will crack.
Cream shortening and sugar; add eggs, water and pumpkin and mix well. Sift dry ingredients and add to pumpkin mixture. Stir just enough to mix well; add raisins and nuts. Bake in two greased and floured loaf pans at 350° for 50 to 60 minutes.
Place raisins and wine in heavy small saucepan and let stand for 8 hours. Add brown sugar and 1 tablespoon vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon, about 7 minutes. Add chicken stock and continue to boil until mixture is halved. Preheat oven to 450°. Heat olive oil in large ovenproof skillet over medium-high heat. Add tenderloins and cook until brown on bottom, about 3 minutes. Add onion and shallots and continue cooking until pork is brown on all sides and onion is tender, about 6 minutes. Add garlic. Place in oven and cook until thermometer in thickest part registers 140°, about 4 minutes. Transfer pork to platter. Tent with foil to keep warm. Add raisin mixture to skillet. Boil, scraping up any browned bits in skillet. Add remaining 1 tablespoon vinegar. Remove from heat and whisk in butter. Season sauce. Keep warm.
Heat soup to a boil. Break up cream cheese. Beat with mixer until smooth. Dissolve gelatin in cold water. Add to soup. Blend in mayonnaise. Put in refrigerator to chill.
Dice chicken. Mix ingredients together. Sprinkle Ritz crackers on top. Bake at 350° for 30 to 40 minutes (depending on how fast oven cooks).
Mix all ingredients thoroughly. Spread into greased 9 X 13 baking pan. Bake at 350 until golden brown, about 25 minutes. Cut into 1 X 2 pieces.
Prepare cake as directed. Bake in 17 x 13-inch pan for 15 or 17 minutes. In large saucepan, heat Carnation milk, sugar and marshmallows. Heat until melted. Remove from heat. Add coconut and mix well. Pour over cool cake. Mix remaining sugar, milk and margarine. Bring to a boil and cook 2 or 3 minutes. Add almonds. Pour over cooled cake and serve.
Trim crust off bread. Arrange 4 slices in squre 8 x 8-inch pan. Cover bread with slices of cheese, then top with slice of bread (sandwich like). Beat eggs, milk and salt together. Pour over bread. Let stand one hour. Bake in 325° oven about 40 mintues or until bread is puffed and lightly browned. Serve plain or top with jelly.
Preheat oven to 425°. Spray cookie sheet lightly with vegetable cooking spray. Combine buttermilk and hot pepper sauce in 13 x 9-inch baking dish. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat. Set aside.
Preheat oven to 350°. Sift dry ingredients together. Add apricots. Combine remaining ingredients and add to dry ingredients, stirring just until well blended. Turn into a 9 x 5-inch glass loaf pan that has been greased and lined with wax paper. Bake at 350° for 1 hour or until done. Cool in pan for 10 minutes, then turn out on wire rack.
Cream shortening with sugar. Blend in applesauce. Add egg. Sift flour, salt, soda and spices. Add to applesauce mixture. Stir in walnuts and raisins. Bake at 325° for 1 hour. Chill 12 hours before serving.
Heat 1/2 cup sugar in heavy skillet, without stirring, until it melts to a golden brown syrup. Stir as you add 2 tablespoons butter and the remaining 1 cup sugar. Add hot water gradually; stir constantly. Bring to a boil; cook and stir until the sugar is dissolved (about 10 minutes). Combine flour, baking powder, 3 tablespoons sugar and salt. Cut in the remaining 3 tablespoons butter with a pastry blender until the mixture is like coarse cornmeal. Add nuts. Stir in milk and vanilla; mix until moistened. Drop the mixture in slightly rounded tablespoonfuls into gently boiling caramel sauce. Simmer, covered, for 10 to 12 minutes, or until a toothpick inserted in a dumpling comes out clean. Do not uncover while cooking. Serve hot. Makes 10 dumplings.
Spread rolls in dish. Bake at 350° for 10 to 15 minutes. Let cool.
Grease and flour a 9 x 13-inch pan. In a large bowl, cream the butter, sugar, brown sugar and vanilla. Beat in the egg. In a separate bowl, sift together the flour, soda and salt. Blend the dry ingredients into the creamed mixture and add nuts. Spread the batter into the prepared pan and sprinkle chocolate chips on the top. Bake in a 375° oven for 2 minutes. Remove and score with a knife to create a marbled effect. Return to oven and bake for 13 to 16 minutes, or until golden brown. Serves 12.
Cream the cream cheese. Add sour cream, 1 tablespoon mayonnaise, 1 teaspoon minced onion and 1 cup cucumber. Add salt, pepper and vinegar. Cover and place in refrigerator for several hours.
Stir dry ingredients together. Blend in shortening. Dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk, then add buttermilk-yeast mixture to flour. Mix well. Turn out on board or pastry cloth; roll or pat to desired thickness. Cut biscuits; dip in melted butter and place on greased pans. Bake at 400° for 15 minutes. Will keep in refrigerator for a week.
Prepare brownie mix as directed. Prepare pudding mix as directed. Thaw Cool Whip. Smash Skor bars. Prepare in a 13 x 9-inch baking pan.
In a bowl, sift together all dry ingredients. In second bowl, cream together sugar and margarine. Add eggs and mix, one at a time. Stir dry ingredients in with creamed mixture. Spread 2/3 of the batter in greased 12 x 15-inch pan. Spread the pie filling over this. Put the rest of the dough on by spoonfuls here and there over the top. Bake in a preheated 350° oven for 25 to 30 minutes. While still warm, drizzle on a powdered sugar glaze made with powdered sugar and hot water.
Beat cream cheese with sugar and 2 tablespoons milk until smooth. Spread in pie crust pan. Put strawberries on top of spread. Make topping mix as directed on box.
Cook rice in salted chicken broth until tender. Do not drain. Place alternate layers of rice and chicken in buttered 1 1/2-quart casserole. Pour Milnot over mixture. Sprinkle with crumbs. Bake in 350° oven for 1 hour.
Mix first 7 ingredients. Put in 2 quart greased baking dish. Combine bread crumbs with 2 tablespoons oleo. Saute 5 minutes and put on top of casserole. Bake at 350° for 30 minutes. Serves 6 to 8 people. Yummy.
Prepare and bake the 9-inch pie shell. Let cool on a wire rack. In a heavy, small saucepan, melt the semi-sweet chocolate and the butter over low heat. Spread the chocolate mixture evenly over the bottom and sides of the pie shell.
Cream butter and sugar together. Sift flour, salt and baking soda together. Add and continue mixing. Add oats and mix. Press 1/2 of dough into 12 x 9-inch pan. Spread with apricot filling. Crumble remaining dough over top. Bake at 375° for 20 to 25 minutes. Cool and cut into squares. (You can use any kind of filling.)
Marinate mushrooms in salad dressing 1 hour in refrigerator. Toss lightly with spinach and lettuce. Top with sliced egg. Serves 6, 35 calories per serving.
Cut each biscuit into quarters. Combine granulated and cinnamon and roll biscuits in the mixture (toss optional raisins in). Combine brown sugar and margarine and gently heat until melted. Place biscuits in greased Bundt pan. Pour brown sugar and margarine mixture over biscuits. Bake in preheated oven at 400° for 25 minutes. Best served warm but good cold.
Mix all ingredients. Spread in an 8 x 12-inch pan and top with green onion, green pepper, diced tomato, shredded lettuce and Cheddar cheese.
Preheat oven to 375°. In a medium saucepan, combine first 7 ingredients. Simmer 8 to 10 minutes or until vegetables are tender. Add beef, 3 ounces cheese and rice; stir until cheese melts. Turn into an 8 x 8-inch pan treated with nonstick spray. Sprinkle with remaining cheese. Bake for 1/2 hour. Remove from oven; allow to sit 10 to 15 minutes before cutting. Divide evenly. Makes 4 servings.
Make a meringue by beating 1 egg white until foamy. Gradually beat in 1 cup brown sugar. Beat until stiff and glossy. Fold in chopped nuts. Spread meringue over dough. Bake 25 minutes at 375°. Cut while warm. Makes 24 (2-inches).
Boil beets and put through strainer or blender. Mix everything together and bake 40 to 45 minutes at 325°.
Dip tomato slices in egg and then in flour and cornmeal mix. Fry until golden.
Brown beef; add onion, seasoning, paste and water. Simmer 10 minutes. Sprinkle 2 cups corn chips in dish; spoon 1/2 of mixture, 1/2 beans, 1/2 olives and 1/2 cheese layer. Sprinkle rest of chips on top. Bake covered at 350° for 30 minutes; uncovered at 350° for 15 minutes.
Cut 1/2-inch thick slice from stem end of each tomato; scoop out centers and chop finely. Sprinkle inside of tomato cups lightly with salt; turn upside down on paper towels to drain. Refrigerate.
Mix cake mix according to directions. Pour 1/2 batter into 9 x 13-inch pan. Bake for 15 minutes at 350°.
Sift dry ingredients together. Combine egg, liquid and corn. Add to dry ingredients. Mix just until moist. Drop batter in deep, hot fat by tablespoonfuls. Fry until golden brown. Drain.
Saute garlic and ginger in oil in wok or fry pan. Add chicken. Saute until done, drain and set aside.
Microwave chicken 6 minutes per pound. Debone chicken and place in a 2-quart casserole. Melt margarine; add onion, water chestnuts (chopped or sliced), soups and milk. Stir well and pour over chicken. Mix the stuffing with broth and sprinkle by hand over top. Do not stir. Bake at 400° for 25 minutes.
Grind tomatoes, peppers and onions; simmer in salt water 5 minutes. Drain well. Add vinegar, sugar and mustard and cook 20 minutes. Pour in sterilized jars and seal.
Sprinkle chicken cavities with 1/2 teaspoon of salt and pepper. Peel onions. Scrub potatoes; pare a band around the center of each. Melt butter or margarine with the vegetable oil in a large, heavy, flameproof casserole or Dutch oven. Add chicken; brown on all sides. Combine boiling water and instant chicken broth in a 1-cup measure, stirring until dissolved. Add to casserole with chicken. Place the onions, potatoes and carrots around chicken. Sprinkle with basil and remaining 1 teaspoon of salt. Cover. Bake in a slow oven (325°), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender. Sprinkle with parsley.
Mix flour, salt, pepper and seasoned salt together. Dredge cube steaks in mixture. Fry in oil; set aside meat. Stir bottom of pan; add flour and cook until golden. Add milk and stir with whisk until gravy thickens. Serve with mashed potatoes.
Lightly grease a 12 x 10 x 2-inch Corning Ware dish. Pour well mixed ingredients in baking dish. Cook at 350° for 1 hour. Serves 8.
Preheat oven to 350°. Sift together flour, salt and baking soda; set aside.
Grease 13 x 9-inch pan. Melt oleo. Add flour and chicken broth. Add salt and pepper and boil about 1 minute. If too thick, add some milk.
Cover bottom of 9 x 13-inch pan or dish with beef slices. Place piece of bacon over each chicken breast. Mix soup and sour cream or yogurt. Pour mixture over all. Bake at 275° for 3 hours, uncovered. Serves 6 to 8.
Several hours ahead mix broccoli, onion and raisins with dressing. Add cashews and bacon bits just before serving. Serves 4 to 6.
Combine potatoes with chicken broth, water and bay leaves in saucepan. Cook until potatoes are tender; discard bay leaves. Saute onion in oil in skillet. Add onion and corn to potatoes in saucepan; reserve drippings in skillet. Stir flour into drippings in skillet. Stir into soup. Add half and half and shrimp. Cook over medium heat for 1 minute or until thickened to desired consistency. Yield: 4 servings.
Mix well. Use for vegetables (carrots, celery, peppers, broccoli, cauliflower, etc.).
Melt chocolate chips and butter together. Add remaining ingredients and pour into 2 unbaked pie shells. Bake at 350° for about 25 minutes. This pie freezes well. Let come to room temperature before serving. Recipe may be halved.
Cook chicken and let cool, chop chicken up in blender real fine. Blend tomatoes, corn, and onions. Add milk to the broth. Add chicken. Cook on low heat 1 to 2 hours.
Combine water, cloves and cinnamon in a saucepan. Cover and simmer over low heat 10 minutes. Stir in honey and orange juice; bring to a boil. Remove from heat and add tea bags; cover and steep 5 minutes. Discard tea bags; cool slightly and refrigerate until ready to serve.
Mix jello and milk. Add pineapple with juice and pecans. Add Cool Whip. Stir well. Refrigerate 6 to 8 hours before serving. Better to chill overnight.
Drain pineapple, reserving syrup. In medium saucepan, combine cornstarch and ginger. Gradually add pineapple syrup, blending until smooth. Add orange juice and maple syrup. Cook over medium heat about 4 minutes, until clear and thickened. Stir in pineapple and meatballs. Heat an additional 12 to 15 minutes or until meatballs are heated through.
Take 1/3 of dough and shape into oval shape. Place on pastry sheet and using rolling pin (filled with warm water) roll into rectangular shape, approximately 1/4-inch thick.
With mixer on slow, blend oil and vinegar. Gradually add sugar; mix until sugar is dissolved. Stir in tomatoes; add remaining ingredients. Store in refrigerator for 24 hours prior to use. Makes 1 quart.
Brown meat in skillet. Add celery, onions, garlic or powder with 1 tablespoon water. Cover and steam until vegetables are tender. Remove from heat. Cook noodles according to directions. Add to beef mixture. Add tomato soup and mushrooms. Add salt and pepper to taste. Spread in 3-quart casserole or 2 (1 1/2-quart) casseroles. Top with cheese. This can be refrigerated or frozen. Bake at 350° until bubbly, 1/2 hour or so. If frozen, put in cold oven at 250° until hot through.
Cream sugar and butter. Add eggs one at a time. Beat well after each egg. Add flour a little at a time, beating well. Pour into greased and floured tube pan. Bake at 350° approximately 1 hour.
Night before, wash beans thoroughly. Place in large kettle and cover with water. Add 1 to 2 tablespoons salt. In the morning, drain and add 2-quarts water and ham or hamhocks; simmer slowly 2 1/2 to 3 hours. Add remaining ingredients. Simmer another 30 minutes.
Melt butter or margarine; add onions, green pepper, celery and garlic. Stir into pot the flour mixture (stir flour and water together), tomato sauce, bay leaf, salt and pepper to taste, oregano, sweet basil, Creole seasoning, cayenne pepper and chili powder. Bring to a boil; reduce heat and simmer 20 minutes. Add shrimp; cook until shrimp are pink. Serve over hot rice. (This dish is delicious, too, if you substitute crawfish for the shrimp.)
Mix cranberries and 1/2 cup sugar well. Sift flour, sugar, baking powder and salt together into a large bowl. Mix in the sugared cranberries, walnuts, orange peel and cheese. Beat the egg, milk and butter together. Add to mixture in bowl; stir just until dry ingredients are moistened. Pour into a greased 9 x 5 x 3-inch loaf pan and spread evenly. Bake at 350° for about 1 hour or until bread tests done. Cool bread 10 minutes in pan or on wire rack; remove from pan and cool before slicing. To store, wrap and refrigerate. Makes 1 loaf.
Stir all ingredients together in a 9 x 13-inch baking pan. Bake in a 350° oven until brown.
Unroll crescent roll dough; seal perforations to form 2 rectangles from each package. Pat each into an 8 x 4-inch rectangle. Spread cream cheese on rectangles; top with the preserves and chopped nuts. Cut each rectangle into 4 (8 x 1-inch) strips. (You will have 24 strips.) Fold each strip in half crosswise and twist. Transfer twists to a lightly greased, foil lined baking sheet. Bake in a 375° oven for 8 to 10 minutes, or until golden brown. Cool.
In double boiler or microwave, melt caramels and 1/2 of the condensed milk. Set aside and keep warm.
In large bowl, mix all three. Stir around until all potatoes are coated. Bake in cake pan (10 x 12-inch) at 450° for 40 minutes. Stir occasionally. Keep uncovered.
Combine ingredients in a large casserole or pan. Bake in 300° to 325° oven for 1 1/2 hours. Stir every 15 minutes. Serve warm or cold with cinnamon sugar. Pudding may appear thin but it thickens as it cools.
Brown ground beef with onion (if used). Drain off fat and cool. Mix well the 2 packages of cream cheese with 1 package taco seasoning. Take a glass serving platter and spread cream cheese mixture with a rubber spatula onto it. Sprinkle the cooled ground beef evenly on top of this. Sprinkle tomatoes, green bell pepper and black olives on top of this. Sprinkle grated cheese on top. Sprinkle about 1/2 to 3/4 of remaining package of taco seasoning evenly on top of the shredded cheese; chill overnight. Serve with Fritos, Doritos or tortilla chips. Serves 15 to 20 people.
Boil all ingredients, except for corn and soda, for 5 minutes. Mix well and stir occasionally. Remove from heat; add soda, stirring in quickly. Pour over popped corn, mixing well. Put in 2 flat pans and place in a 250° oven for 1 hour, stirring 2 or 3 times. Remove and completely cool. Store in tightly closed container. Peanuts may be added.
Brown ground meat; seasoning to taste; drain. Place in a casserole dish. Pour beans on top of meat. Mix tomatoes and soups in a mixing bowl; place chips on top of beans. Pour soup mixture over chips. Slice cheese very thin and layer on top. Bake at 350 degrees until cheese is melted.
Boil the onions and potatoes together until tender. Drain, saving 1 cup of the water. Rub the vegetables through a coarse strainer. Make a white sauce of the flour, margarine, milk and potato-onion water and combine with the potatoes and onion pulp. Season with chopped parsley, salt and pepper. Beat with egg beater and serve with toasted bread fingers. Yield: 6 servings.
In baking dish, layer all items until all is used. Bake for 30 minutes at 350°.
Heat oven to 375°. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg and beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop onto ungreased baking sheet and flatten slightly with tines of fork. Bake one baking sheet at a time at 375° for 7 to 9 minutes or until set and beginning to brown. Cool 2 minutes on sheet and then remove to foil on countertop to cool completely. Yields about 3 dozen.
Saute onion in margarine. Add the G.W. broth powder, eggs and all other ingredients. Mix well. Bake 1 hour at 350° in greased casserole.
Pour Jell-O into hot water and stir until dissolved. Add vinegar and salt and stir. Add carrots and pineapple and blend. Pour into Jell-O mold and put into refrigerator until set.
Peel bananas and slice in half crosswise. Brush bananas with orange juice. Insert skewers in cut end of bananas and place on waxed paper-lined cookie sheet. Freeze until firm.
Put 4-quart popped corn in brown grocery bag. Combine oleo, brown sugar, white syrup and salt. Bring to rolling boil. Boil 2 1/2 minutes after rolling boil begins. Remove from heat and add 1/2 teaspoon soda. Stir well. Pour over corn in bag, stir to coat corn. Microwave 1 1/2 minutes on High. Take out and shake bag good. Return for another 1 1/2 minutes on High. Take out; shake again. Spread out on cookie sheet to cool. Stir to keep separated while cooling.
Mix by hand. Cook dates, sugar and water over medium heat until thick and smooth. Remove from heat and add, mixing by hand, vanilla, 1/4 teaspoon salt and lemon juice. Set aside. Sift together the flour, soda and salt. Add oatmeal, brown sugar and butter and mix until crumbly. Spread 1/2 of oatmeal mixture in a 9 x 13-inch pan. Spread date mixture over. Crumble remaining oatmeal mix over; press to flatten. Bake 30 minutes at 350°.
Pack banana peppers in jars. Put 1 tablespoon salt in a quart of peppers. Heat vinegar to boiling. Pour boiling vinegar over peppers. Seal.
Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla extract. Add coconut and nuts. Fold in egg whites. Pour batter into three 9-inch or four 8-inch greased and floured cake pans. Bake at 350° for 20 minutes or until cake tests done. Cool. Frost with cream cheese frosting. Place sliced bananas between layers with the frosting.
Stir together. Tastes better if made ahead of time to allow for flavors to blend.
Crumble cookies in blender to make crumbs. Cream together margarine, cream cheese and sugar. Cream together milk, pudding and vanilla. Combine together the 2 mixtures. Fold in Cool Whip. Take 1/2 Oreo crumbs and pour into the container you are going to leave cake in. Combine the mixture with the crumbs. Pour the remaining crumbs on top.
Fry bacon until crisp; drain on paper towels. Let cool; crumble and set aside. Combine spinach, sour cream and soup mix; stir well. Spoon into lightly greased 1-quart casserole. Sprinkle with cheese. Bake at 350° for 30 minutes. Top with bacon.
Cream sugar, eggs and Crisco. Add other ingredients. Bake 1 hour and 15 minutes at 325° in greased and floured tube pan.
Place melted butter in casserole dish. Arrange zucchini, onions and peppers in layers. Sprinkle bread crumbs, oil and shredded cheese over mixture. Top with sauce. Cover and bake for 50 to 60 minutes in 375° oven. Serves 4 to 6 people.
Place stew beef in a 2 quart pyrex dish. Sprinkle dry onion soup over the beef. Spoon celery and mushroom soup evenly over beef. Cover and bake at 325 degrees for 1 1/2 to 2 hours. Serve over rice.
Mix all ingredients. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes.
Will need an 11 3/4 x 7 1/2-inch or smaller greased glass pan.
Blend cream cheese and mayonnaise together until smooth. Fold in remaining ingredients. Smooth onto any kind of sliced bread. Cut into fancy shapes for party look.
Shape the ground beef into small meatballs. Saute or broil until browned. Mix 1/2 cup water, sugar, salt, vinegar and green pepper in a saucepan; simmer for 5 minutes. Combine the cornstarch and 1 tablespoon cold water; add it to the hot mixture. Cook and stir until bubbly. Cool. Add paprika. Makes 1 1/2 cups. Add the meatballs; stir to coat. This can be refrigerated for several days. Serve hot or cold.
Place chicken breast in greased 9 x 13 inch pan. Top with slices of cheese. Mix wine and soup together and spread over cheese. Top with crushed stuffing. Drizzle melted butter over top. Cover pan with foil and bake at 350° for 30 minutes. Uncover and bake 30 minutes more. Makes 4 servings.
Spread the stew meat over the bottom of a roaster or Dutch oven. Cut the carrots, celery, potatoes and onions into large pieces. Arrange them over the meat. Pour the canned tomatoes over all, then pour the cans of water over the tomatoes. Sprinkle with the tapioca and seasoning. Cover and bake at 275° for 4 hours. (There is no reason to look during this time.) Then, remove the cover and bake 1 hour more (this thickens the stew).