HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 2 teaspoons thyme, 1 teaspoon pepper and garlic powder. Rub mixture all over the roast. Place roast on microwave-safe roasting rack with sides and shield cut edges with foil. Microwave, uncovered, on Medium-low 30 minutes, rotating dish 1/4 turn twice during cooking. Remove foil; turn roast over. Microwave 7 to 10 minutes longer until cooked. Sprinkle with salt and remove roast to a platter. Cover meat loosely with foil and let stand 15 minutes. Save pan juice for gravy.
Melt the two packages of chips. Add nuts and noodles. Mix well and drop by spoonfuls onto waxed paper.
Mix sugar, cream, syrup and butter. Stir constantly while boiling for 12 minutes. Take off heat. Let stand 5 minutes. Stir in flavoring, marshmallow cream and nuts. Stir until thick enough to pour into buttered pan. When cool, cut in squares.
Line a large cookie sheet with aluminum foil and spray lightly with Pam. Sprinkle with 1 cup of peanut butter pieces. In a heavy 2-quart pan, heat sugar, syrup, oleo and water to boiling. Cook to 300° (to a hard-crack) over medium heat. Remove from heat and stir in chopped peanuts. Pour immediately onto cookie sheet and spread over the entire area. Sprinkle with chocolate pieces and remaining peanut butter pieces. When they have melted enough, spread over entire pan with a knife, covering all edges carefully. Cool until hard and break into small pieces.
Add jello and boiling water; mix. Then add cold water and chill. Add can of crushed pineapple, reserving liquid. Ad sliced bananas, cans of oranges and mini marshmallows. Pour in 9 x 13-inch pan and refrigerate. Melt 1 tablespoon butter; blend in 2 tablespoons flour. Combine sugar, pineapple juice and egg. Add to flour mixture and cook until thick. Allow to cool; spread over jello. Top with Cool Whip.
Preheat oven to 325°. Saut onion, green pepper and mushrooms in margarine in skillet. Add tomatoes, crabmeat, sour cream and spaghetti. Mix gently. Pour mixture into greased 9 x 13-inch casserole. Top with cheese. Bake at 325° for 30 minutes. Serves 6 to 8.
Mix sugar and cocoa together and place in the bottom of a 13 x 9 x 2-inch cake pan. Stir in water and add marshmallows. Prepare cake mix as directed on the package. Spoon batter carefully over sugar and marshmallow mixture. Bake at 350° for 45 to 50 minutes. Turn over 10 minutes after removing from oven so that mixture runs over cake. Yields about 16 to 20 servings.
Preheat oven to 400°. Wash potatoes; pierce several times with fork. Bake 1 hour or until done. Cut in halves lengthwise, scoop out pulp; discard jackets. Melt butter in saucepan over low heat. Add flour; cook until smooth, stirring constantly. Cook for 1 minute longer. Add milk gradually; cook over medium heat until thickened and bubbly, stirring constantly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until heated through. Stir in sour cream. Serve topped with remaining green onions, bacon and cheese. Yield: 6 to 8 servings.
Crumble Bleu cheese into other ingredients. Mix with fork. Yield: 1 pint. This will taste just as good or better than any restaurant dressing.
Chill a 2 1/2-quart mold in freezer. Stir sherbet to soften. With spoon, spread sherbet thickly over the sides and bottom of the mold. Freeze firm. Spread ice cream into the mold over top of the sherbet, covering completely. Freeze firm. Mix the Cool Whip, sugar and salt, then add the fruits, nuts and flavoring. Pile into the center of the mold, smoothing the top. Cover with foil and freeze. Peel off foil and invert mold onto a plate. Serve cold.
Mix the pudding with 2 1/4 cups milk. Refrigerate. Add 3/4 cup Kahlua. Make any chocolate cake mix. Bake in a 9 x 13-inch baking pan. Let cool. Cut cake into layers and put pudding mix and candy between layers. Top with Cool Whip and more Skor bar candy.
Sift flour; measure and re-sift with salt and sugar. In a saucepan, put water, butter and cocoa; bring to a boil and pour over flour mixture. In another bowl, beat eggs, soda, buttermilk and vanilla. Add to other mixture; mix well. Bake at 350° for 20 minutes.
Cream sugar and oleo; add molasses, egg, spices and dry ingredients. Do not overbeat. Refrigerate. Roll into balls. Smash (kid's will love to help!) with bottom of glass dipped in water. Bake at 300° for 10 minutes, just until they are chewy. You will have to experiment with your oven and what you like.
Peel and cook potatoes until tender. Drain and mash. Add milk if needed. Beat in rest of ingredients until light and fluffy. Cool, cover and refrigerate. Dot with butter, then bake at 350° for about 30 minutes.
Brown meat. Drain well. Add next three ingredients and simmer 10 minutes. Season to taste (salt and pepper). Add sauce and mix together. Pour into 1 1/2 to 2-quart casserole dish. Top with favorite grated cheese. Cover with crescent rolls, rolled flat or leave plain. Bake at 375° for 20 to 30 minutes.
Spray 8 or 9-inch spring-form pan or 9-inch pie pan with nonstick cooking spray. Sprinkle bottom and sides with graham cracker crumbs. Dissolve Jell-O in boiling water, pour into blender container; add cottage cheese and cream cheese. Blend at medium speed about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in thawed Cool Whip. Pour into prepared pan. Chill until set (4 hours). When ready to serve, top with pie filling.
Chop bell pepper, onions, and jalapeno peppers. Saute in butter. Add bouillon cubes, 1 cup rice and water. Let stand until moisture is gone.
Combine corn, green pepper, celery, tomato and salt with French dressing; chill. Serve on salad greens; garnish with onion rings, if desired.
Split or quarter chickens, depending on size. Cook onions and garlic in 1/2 cup water and 2 tablespoons butter for 10 minutes.
Saute onion and celery in oleo. Mix dressing and next 8 ingredients. Layer dressing, chicken, dressing and chicken in casserole dish. Refrigerate overnight. Take out 1 hour before baking. Cover with mushroom soup. Bake 40 minutes at 325° in covered dish. Sprinkle with cheese.
Slice French bread on angel into 1-inch slices; set aside. Beat all ingredients together. Dip and coat bread slices. Place in skillet which is over medium to medium high heat. Flip once and serve with butter and syrup or powdered lightly with powdered sugar.
Shake crackers and dry ingredients in a doubled brown grocery bag. Drizzle 1 cup oil (slightly less) in the bag; shake carefully until all is covered. (Oiliness disappears.)
Put dry pudding in large bowl. Add pineapple and mix thoroughly. Add marshmallows and stir. Fold in Cool Whip. Chill.
Wash potatoes. Place in large saucepan. Cover with boiling water; bring back to boiling. Reduce heat; simmer, covered about 30 minutes. Drain; let cool. Peel and halve lengthwise. In large skillet, combine butter, salt, sugar and 1/4 cup water; stir over low heat until butter melts and sugar dissolves. Boil uncovered 3 minutes. Reduce heat. Add potatoes and pecans; simmer uncovered 5 minutes, basting often with syrup. Serve potatoes with syrup and nuts spooned over them.
Combine all ingredients; mix well. Pour into greased loaf pan. Bake at 325° for 1 hour or until done.
In a large pan combine syrup and sugar. Bring just to a boil over medium heat. Remove from heat and stir in peanut butter. Mix in Rice Krispies. Press into a greased pan. Mix morsels and melt over low heat. Spread over the Rice Krispies.
Preheat oven to 350°. Mix together the first 2 ingredients and put into an oblong baking dish. Bake at 350° for 10 minutes. Mix together the cream cheese, 1 cup sugar and Cool Whip. Spread on crust. Cool slightly. Mix together the margarine, sweet potatoes, vanilla, 1 cup sugar and egg and spread over the cream cheese mixture. Sprinkle with coconut.
Place bacon and cheese in pie shell; mix remaining ingredients well. Pour the mixed ingredients over the bacon and cheese. Bake at 375° for 50 minutes or until knife comes out clean.
In skillet over medium heat, warm salad oil and cook sesame seed until golden. Slice onions thickly. In baking dish, mix sesame seed, oil and onions. Add soy sauce, wine, sugar, pepper and garlic. Marinate meat in mixture for 8 hours or more, turning occasionally.
Mix in skillet. Add slowly about 3 or 4 cups milk, stirring to mix. Cook until thickness desired. Stir constantly over low heat. When done, add 1/2 stick butter.
Combine flour, salt and pepper. Dip steak pieces in mixture. Cover evenly. Place steak pieces in Dutch oven on top of stove.
Cream together the shortening and sugar; beat in egg. Stir in molasses. Sift dry ingredients; add alternately with water. Drop from teaspoon onto greased cookie sheet. Bake at 400° for about 8 minutes. (Watch carefully that they don't burn; if seems too hot, turn oven to 375°.) While slightly warm, frost with Confectioners Icing. Makes 3 dozen.
Line bottom of pan with aluminum foil and butter well. Bring ingredients to a boil over medium heat; stirring constantly until golden brown (5 to 6 minutes). Pour into pan. Cool; break into small pieces. Store in airtight container.
Combine sugar, flour, cocoa and butter. Mix well. Add water and egg yolks. Beat with mixer. Cook until thick and add vanilla. Pour into prepared shells.
Beat the cream cheese spread until smooth. Stir in the other ingredients. Spoon into a small ovenproof dish that has been sprayed with a non-fat cooking spray. Bake at 350° for 30 minutes or until bubbly. Yields 2 cups (eight 1/4-cup servings).
Combine first 5 ingredients. Mix well and place in bowl. Spread top with mayonnaise, sealing to edges of bowl. At serving time, stir in mayonnaise. Sprinkle crumbled bacon on top. Serve with chips or crackers.
Mix milk, sugar and eggs together. Pour over corn. Season with salt and pepper. Put spots of butter over top and bake at 450 degrees for 30 minutes.
Place chicken in greased casserole dish. Add soups and milk. Melt margarine and pour over stuffing mix, which has been sprinkled over chicken. Cook 15 to 20 minutes at 350°.
Add ingredients, mixing well. Spread light cover of oil to prevent crust over top while rising. Let rise 8 to 10 hours until double in size. Punch down and make out into 3 to 4 loaves. Makes 3 large or 4 small loaves of bread. You will need to add enough bread flour just to be able to work bread. Make out into loaves and put in greased pans. Let rise until reaches top of pan, 8 hours approximately. Bake in a preheated oven at 375° for 20 to 25 minutes until brown and touches done. (This is delicious with raisins and/or pecans.) When cooked, drizzle sugar and water mixture over top of loaves.
Simmer ground beef, chopped onion, oil and salt. While meat is simmering, stir up crust. Add Worcestershire sauce, tomato sauce and kidney beans to cooked meat mixture.
Melt margarine in oven dish. Set aside. Mix flour, baking powder, milk, sugar and salt. Pour on top of melted margarine. Do not mix. Pour fruit in the middle of the flour mixture. Do not mix. Sprinkle cinnamon and dash of nutmeg over fruit. Do not mix. Bake at 350° about 30 minutes or until golden brown. Serve with ice cream or whipped topping.
The first time I had quiche was in a little town in Switzerland. It was so good, I wanted to eat the whole pie. It was served with a salad, wonderful homemade bread and French Silk Pie.
Brown hamburg and onions. Add celery, soups, rice, water and soy sauce. Bake 1/2 hour covered at 350°; bake 1/2 hour uncovered. Cover with 1 small can chow mein noodles the last 15 minutes. Use a 9 x 13-inch pan.
Cream lard and sugar; add eggs and bananas. Add dry ingredients quickly and mix. Pour into greased pan. Bake at 375° for 1 1/4 hours.
Flatten each cutlet. Dredge lightly with flour. Heat butter in a large skillet. When very hot, saute veal over high heat until browned lightly, about 1 minute on each side. It needs very little cooking. Remove from heat and keep warm. Add wine and lemon juice. Bring to a boil, scraping browned sides. Add salt and pepper. Pour over veal and serve. I add about 2 tablespoons pesto sauce. Serves 4.
Cook and bone chicken and place in baking dish. Put mushrooms over chicken. Mix sour cream and soup together; pour over chicken and mushrooms. Melt butter and mix with crackers. Add poppy seed. Put over chicken. Bake at 350° for 30 minutes.
Cream sugar and butter together; add egg yolks and mix well. Add blackberry jam. Add cinnamon, nutmeg, soda and baking powder to flour. Add flour mixture and buttermilk alternately to cake mixture. Add chopped nuts and raisins. Last, fold in the beaten egg whites. The batter will be very stiff (may have to use hands to mix ingredients).
In a blender, combine all the ingredients. Cover and process until well blended. Pour into chilled glasses. Serve immediately. Yield: 3 servings.
Wrap 1 slice bacon around each piece of chicken. Place side by side in greased 12 x 8 x 2-inch baking dish. Sprinkle with beef. Mix soup and sour cream. Pour over chicken. Bake in a 225° oven for 3 1/2 hours. Garnish with mushrooms and parsley. Serve with rice.
Mix cake mix, 1 egg and margarine well. Spread mixture in a 9 x 13-inch pan, pressing mixture up sides to form crust. Beat remaining ingredients together until smooth. Spread over crust. Bake at 350° for 30 to 35 minutes. Cool, cut into small squares.
Pour flour in bowl. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together. On lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-inch circle. Cut into 8 wedges. Begin at wide end of wedge and roll toward point. Place biscuits, point side down, on a greased baking sheet. Bake at 450° for 12 to 14 minutes or until golden brown. Serve warm. Yield: 8 biscuits.
Cook meat with onions, peppers, salt, pepper and onion powder. Add chili brick, tomatoes and paste. Add chili beans, celery and chili powder (if used). Simmer 1 hour or more in very large pot.
Mix first 7 ingredients and pour in baking dish. Mix last 4 ingredients and pour over top. Bake 30 to 35 minutes in 350° oven.
If you use a meat flavored rice, hamburger (fried and crumbled) can also be used.
Mix the children and dogs; put them in a field which is well fenced, stirring occasionally. Pour the brook over pebbles. Add flowers to garnish. Spread over all a deep blue sky. Bake in hot sun. Do this every day in summer, cooling children in tub once a day. Preserved in this way, the memory of childhood on the farm lasts indefinitely.
Combine and mix well whipped topping and yogurt. Pour into graham cracker crust. Chill at least 2 hours. Serve with an extra twist of whipped topping and garnish with fruit, if desired. Enjoy!
Mix the first six ingredients thoroughly. Add eggs, milk and margarine. Form into patties and fry in butter at 300° (electric skillet) until brown. Turn down heat to 250° and cover for 30 minutes to thoroughly cook.
Saute onion and green pepper in margarine. Stir in flour, salt and pepper. Mix well. Stir in tomato, okra and basil. Spoon mixture into a lightly greased 1 1/2-quart casserole. Top with cheese. Bake at 350° for 20 to 25 minutes or until bubbly.
Mix ingredients thoroughly. Turn into 8 x 8-inch baking dish. Bake at 350° for 45 minutes or until warmed through. Serve with crackers.
Drain fruit, reserving 1/2 cup pineapple juice. Beat dry vanilla pudding with juice for 1 minute. Add sour cream. Blend in topping. Fold all fruit into dressing and chill several hours before serving.
Combine water and butter; bring to a boil. Add broccoli and simmer 5 minutes. Add uncooked rice; cover pan and set aside 5 minutes. Then stir in undiluted soup and melted Cheez Whiz. Bake 40 minutes at 325°.
Dissolve jello in boiling water. Mix and add the other ingredients. Pour into Pyrex dish. Congeal and serve.
Cut smoked sausage into chunks. Combine all ingredients in a medium size saucepan. Cook for about 30 minutes. Can be served over rice.
Cook and stir first 2 ingredients on low heat to a full-boil approximately 4 minutes. Remove from heat and beat in the jar of peanut butter, 1 tablespoon margarine and Marshmallow Creme. Pour into a buttered dish or pan.
Mix together; pour over prepared raw cauliflower. Marinate for at least 2 hours.
Break bread into small pieces. Mix all ingredients together and stir for 2 minutes. In a baking pan, add butter and pour mixture into pan. Bake at 350° for 20 minutes. Let cool and cut into squares. Serves 4 to 6 people.
Combine graham cracker crumbs, melted margarine and 1/2 cup sugar. Mix well and spread in oblong baking dish.
Brown and cook chicken strips in oil. Saute onion, peppers and mushrooms in soy sauce. Place desired amount of cooked chicken on 1/2 of the tortilla shell. Top chicken with desired amount of onion, peppers and mushrooms. Add some Mozzarella and Cheddar cheese. Fold 1/2 of tortilla shell over chicken mixture. Press ends of shell with fork. Microwave or place in oven to melt cheese. Shells can be browned before fixing.
Cook and drain noodles according to package instructions; drain. Heat butter and whipping cream in a 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to boil. Reduce heat to low; simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper. Pour sauce over noodles. Toss until well coated.
Melt margarine in 9 x 13-inch pan. Add graham cracker crumbs, coconut, chocolate chips and pecan halves. Pour sweetened condensed milk over all ingredients. Do not stir at any time. Bake at 350° for 25 to 30 minutes. Cut in squares when cool.
Put ham in small plastic bag and shape into ball. Place in freezer until firm, about 1 1/2 hours. Let cheese soften at room temperature. When ham is firm, mold cream cheese around ham ball, then roll in shredded Cheddar cheese. Return to refrigerator until firm. To serve, place on platter or cheese board and surround with crackers.
Mix mincemeat, egg, Equal, coffee, syrup and Crisco; beat well. Add soda and flour. Bake in a greased and floured pan at 350° for about 1 hour.
Golden brown sesame seeds. Cook beans until crisp; drain. Return to saucepan with soy and salad oil. Cook 10 minutes longer to blend flavors. Sprinkle with sesame seeds. Serve warm or cold.
Cream sugar and butter. Add eggs, then flour. Beat well. Add milk and vanilla. Pour into an unbaked pie shell. Cook at 350° for 45 to 50 minutes until good and tender.
Mix together graham cracker crumbs, sugar and melted butter. Press into bottom of tall glass bowl as the crust.
Blend cream cheese and sour cream. Reserve 1/2 cup of berries and syrup. Add remaining berries and syrup to cheese mixture. Pour into crust. Freeze until firm. Remove from freezer 5 minutes before serving. Cut in wedges. Serve topped with reserved berries in syrup.
Mix tang and milk. Add sour cream and vanilla. Mix well. Add topping. Pour in graham cracker crust. Decorate top with Mandarin oranges.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and real lemon juice. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Serve with Raspberry Topping or any of your favorite fruit toppings.
Melt margarine, add sugar, dates and beaten egg. Stir constantly for 5 minutes or until mixture bubbles. Remove from heat, add vanilla, Rice Krispies and walnuts. With greased hands, form balls and then roll in coconut. Place on wax paper to cool. Yields between 24 to 48, depending on size of ball.
Mix ingredients into an 8 x 10-inch dish. Bake at 350° for 30 minutes.
Brown ground beef and drain. Cut up hot dogs into 8 to 10 pieces per hot dog. Combine browned ground beef, cut up hot dogs and baked beans (undrained). Pour into a small casserole dish (approximately 8 x 8-inch). Cover with grated cheese and bake at 350° for 30 to 40 minutes.
Combine all ingredients and pour into the prepared pan. Bake at 350° for 35 minutes or until mixture has set. Let cool slightly, then cut into squares. This may be served warm or cool and may be reheated in the microwave.
Cream butter and cream cheese together. Add powdered sugar and fold in Cool Whip. In a separate bowl, mix the pudding, milk and vanilla.
Melt margarine and add flour to make a roux or gravy base. Then add onion, celery, bell pepper and garlic and cook for 15 minutes. Add remaining ingredients and simmer approximately 20 to 30 minutes. Serve over rice with hot bread.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt. Set aside.
In large heavy skillet, cook meat, onions and pepper until meat is brown and vegetables tender. Drain kidney beans, reserve liquid. Add beans and other ingredients. Cover and simmer 1 to 1 1/2 hours. Add bean liquid for right consistency, then add spaghetti and cook. Serves 10.
Layer ingredients, except Mexican corn bread in order given. Mix Mexican corn bread. Spread on top for crust. Bake until corn bread is done.
Mix all the ingredients. Place in 3 cake pans. Bake at 400° for 40 to 50 minutes.
Mix all together. Drop cookies on slightly oiled cookie sheets (PAM spray). Bake at 350° from 12 to 15 minutes.
Pour contents of pork and beans in a saucepan; add molasses, mustard, catsup, onions and Worcestershire and mix. Cook half of bacon and cut into small pieces and mix into mixture. Top with remaining bacon and bake for 30 to 40 minutes at 350°. Remove from oven and serve.
Fry bacon; drain. Save 3 teaspoons drippings. Crumble bacon. Combine water, salt and drippings in large saucepan; bring to a boil. Stir in rice; reduce heat. Cover; cook 20 minutes. Sprinkle shrimp with Worcestershire sauce, then dredge in flour. Saute shrimp, celery and green pepper for 3 minutes. Cover and cook 2 minutes. Remove from heat and stir in rice. Add salt, pepper and bacon, stirring well. Serve hot.
Cook hamburger and onion; drain. Stir in seasoning mix. Spread in pie plate (sprayed with Pam). Beat eggs, milk and Bisquick until smooth. Pour into pie plate. Bake at 400° for 25 minutes. Top with cheeses and bake additional 10 minutes. Top with diced tomatoes. Serve with sour cream and salsa.
Combine dry ingredients. Combine eggs, milk and oil. Mix with dry ingredients. Cook in muffin pans at 450° for 15 minutes.
Mix butter, flour and powdered sugar, the first three. Pat into a 9 x 13 inch greased pan. Bake at 350 degrees for 20 minutes.
Melt butter. Add flour and blend. Add milk and salt. Cook until slightly thick, stirring constantly. Add 2 cups diced, cooked potatoes. Add salt and pepper to taste. Simmer for 10 to 15 minutes on very low heat, stirring occasionally. Thin if necessary with a little potato water or milk.
Mix all together and put in a 9 x 13-inch greased baking dish. Sprinkle with Parmesan cheese. Bake 1 1/2 hours, covered, at 350°. Uncover for additional 10 minutes.
In small double boiler, set over simmering water or a heavy saucepan, melt chocolate, stirring often until chocolate is smooth and reaches 90°. Meanwhile on a baking sheet, arrange 24 of marshmallows in a single layer in blocks of six. Cut the remaining marshmallows into eighths. Place into the saucepan. When chocolate is ready, pour about 1/4 cup, enough to cover over each block. White streaks in chocolate mean too hot. Stir about 1/2 cup of the melted chocolate into pecans. Keep warm. Stir marshmallows pieces into remaining chocolate. Put pecan mixture over marshmallows. Spread on top of marshmallows. Let stand until set. To serve, break or cut candy into pieces. Makes about 1 3/4 pounds of candy.
Cook fettucini; keep warm. Melt butter in large skillet. Stir in half and half, nutmeg and pepper. Cook and stir 5 minutes, or until it starts to thicken. Stir in cheese; cook over low heat just until melted, stirring constantly. Immediately stir in pepperoni and fettucini; toss to coat with sauce.
Blend shortening, egg, cocoa and salt. Add sugar, milk and vanilla. Mix well until smooth. Add more sugar or milk to make icing thin or thick.
Mix all ingredients in order listed. Place in prepared loaf pan, lightly greased. Bake at 350° for 1 hour. Can top with mixture of cinnamon, sugar and chopped nuts prior to cooking. Tastes extra special!