HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in margarine until tender. Add rice, bouillon and mushrooms and stir until heated. Pour into casserole dish; cover. Bake at 350° for approximately 45 minutes (until rice is tender).
In a large mixing bowl mix dry ingredients. Add oil, eggs and plums. Beat about 4 minutes or until well blended. Stir in nuts. Bake in a greased tube pan in 325° oven for 75 minutes or until done. While cake is hot, glaze top with mixture of powdered sugar and water or milk.
Stew chicken in chicken broth. Cut chicken into small pieces; combine with celery, almonds, onion, lemon juice, salt and pepper. Add mushrooms and water chestnuts; toss with mayonnaise and soup. Pour into greased casserole. Sprinkle with cheese and crumbled potato chips. Bake at 350° for 20 to 25 minutes.
Grill the aubergines so that you can skin them. Mash the pulp with all the other ingredients to make a paste. Serve on lettuce leaves, garnished with olives and slices of tomato and green pepper. It can be spread on bread or eaten with a fork. You can garnish with chopped parsley and onions.
Mix pineapple, sugar, water and gelatin together and bring to a rolling boil. Mix whipped topping according to package directions, then add cream cheese and whip until stiff. When gelatin mixture is partially set, fold in the whipped mixture and return to refrigerator to set for several hours.
Heat oven to 425°. Spray a cookie sheet with cooking spray and place the diced potatoes in a single layer (try to keep the skins facing down). Roast until fork-tender and lightly brown; hard to give a time, depending on the thickness of the potatoes. You can do this in batches if necessary for space. Place cooked potatoes in a large bowl. Add in cooked eggs, sliced scallions and bacon. Mix well and add salt and pepper to taste. Add in Miracle Whip to desired consistency. Serve warm or at room temperature.
Reserve 10 wafers for garnish. Mix 1/2 c. sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Spread small amount of custard on bottom of 1 1/2 qt. dish; cover with layer of wafers and a layer of sliced bananas. Pour about 1/3 custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until soft peaks form; gradually add remaining 1/4 c. sugar and beat until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350° for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with reserved wafers.
Preheat oven to 350°. Beat cream cheese and sour cream on low until well blended. By hand, stir in chilies, pepperoni, onion and chives. Spoon into 1-quart baking dish. Bake 20 minutes until puffed and bubbly around the edges. Serve hot with tortilla chips.
Drain and debone salmon. Mix in egg, onion, flour, corn meal, and baking powder. Shape into balls and cook in hot oil until brown. Drain on paper towels.
Mix all ingredients together in greased casserole. Top with grated cheese. Bake 30 minutes at 350°F.
Saut onions in butter or bacon drippings. Put in deep baking dish in layers: onions, soup, cheese and croutons. Use for 2 layers. Bake at 350° for approximately 35 to 45 minutes.
Mix the first 5 ingredients together well. Add the rice and spinach. Pour all into buttered baking dish. Sprinkle with the melted butter and cheese. Bake about 30 or 40 minutes at 325°.
Cream sugar and butter. Add melted chocolate. Beat yolks. Add water and extract and blend. Gradually add yolk mixture to chocolate mixture. Beat until light and fluffy.
Brown sausage and drain excess fat. Mix pancake mix, eggs, milk and oil together. Add sausage. Pour into greased 9 x 12 baking dish. Bake at 350° for 30 minutes. Serve with syrup.
Beat eggs. Add ingredients in order. Pour into an 8 or 9-inch unbaked pie shell. Bake in slow oven until it is set.
Combine ingredients in a jar. Cover. Shake until sugars are dissolved. Chill. Shake again before serving over fresh or canned fruit salads or tossed greens. Makes about 1 1/2 cups.
Beat egg whites in small bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, blending until well blended. Fold in remaining ingredients. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 250° for 30 minutes. Remove to wire racks to cool.
Break broccoli into flowerets. In bowl combine broccoli, raisins, bacon, onions, kernels and cheese. Set aside.
Wash and drain broccoli and cauliflower. Peel onion and cut into strips. Cut up broccoli and cauliflower into bite size chunks. Toss broccoli, onion and cauliflower. Add dressing and bacon bits to vegetables. Toss together.
Mix cornstarch and sugar. Combine eggs, butter, salt, sugar mixture, syrup, nuts and vanilla; mix well. Pour into unbaked pie shell. Bake at 375° for 10 minutes, then reduce heat to 350°. Bake 50 minutes longer or until knife comes out clean from center.
Heat oven to 400°. Combine mustard, honey, melted butter and curry powder to make sauce. Put a small amount of sauce on bottom of greased baking pan. Put in salmon skin side down. Brush top with sauce. Bake for 8 to 10 minutes. Turn. Baste with sauce generously. Continue to bake additional 8 to 10 minutes or until fish flakes.
Butter a 9 x 13-inch glass dish. Melt chocolate chips and margarine. Fold in the milk, mini marshmallows and peanuts into the chocolate. Pour into the buttered dish. Refrigerate several hours. Cut into squares and serve.
Mix liquids and sugar. Place in large percolator. Put cloves and cinnamon in filter basket. Heat. Makes 30 cups. You could probably use a crock-pot and put the cinnamon and cloves in a cheese cloth or tea holder.
Preheat oven to 350°. Sift dry ingredients together. Stir in cranberries. Add remaining ingredients and blend until thoroughly moistened. Bake in greased and floured loaf pan for 50 minutes or until golden brown.
Mix first 3 ingredients and press into greased 9 x 13-inch pan. Mix next 8 ingredients and pour over crust. Mix last 4 ingredients and sprinkle over top. Bake at 350 degrees for about 45 minutes.
Steam shrimp. Mix with rice and tomatoes in saucepan. Warm and serve.
Brown meat with onion, basil, garlic powder, salt and pepper. Drain grease. Cook noodles; drain. While cooking noodles, simmer tomatoes, soup, vegetables and cheese into meat mixture. Combine noodles with hamburger and place in baking dish. Bake at 400° for 20 minutes. Good!
Melt peanut butter and chips over low heat. Remove from heat and stir in peanuts. Drop by spoonfuls onto cookie sheet covered with wax paper. Refrigerate. When hard, remove from cookie sheet and place in another container. Store in refrigerator.
Mix first 3 ingredients together. Add milk, vanilla and butter, mixing until smooth. Spread into greased 8-inch square pan.
Blend well and pour over crackers. Mix well. Bake at 250° for 15 minutes.
Cook broccoli until tender and drain thoroughly. Make one cup of white sauce; add cheese. Add onion and mushrooms. Put alternate layers of broccoli and sauce in greased casserole. Sprinkle with Parmesan cheese on top. Bake in 375° oven until it bubbles.
Preheat oven to 350°. Place ingredients in order listed in large baking dish. Bake for 1 hour or bake in crock-pot on low setting all day.
Defrost and drain potatoes. Combine corn flakes and 1/4 cup butter; set aside. Combine remaining 1/2 cup butter, salt, pepper, onion, cheese, soup and sour cream. Add potatoes. Place in a 9 x 13-inch glass dish. Top with corn flake mixture and bake at 350° for 45 minutes.
Beat eggs. Add sugar and beat well. Add flour that has been sifted with baking powder. Put butter and milk in pan and bring to a boil. Pour over batter mix, beating well. Add vanilla. (Makes a very thin batter.) Bake at 350° for 45 minutes (tube pan) for 35 minutes (sheet cake). Remove from pan immediately.
1. Cook brussel sprouts using directions on package. Drain. 2. Mix Italian dressing, dill weed, and green onions or chives. 3. Pour over warm sprouts and chill several hours before serving.
Drain all juice from cans. Mix everything together. Bake at 325° for 25 minutes or until bubbling. Can make day before too. Potluck really likes this dish.
Mix with mixer on medium. Add nuts or raisins. Bake in greased and sugared loaf pans at 350° for 45 to 50 minutes. Makes 3 loaves.
Let butter and margarine be room temperature. Cream sugar, margarine, butter and Crisco oil. Add eggs one at a time. Fold in flour and baking powder. Add milk and flavors. Beat 5 minutes.
Follow directions on roll mix package. Roll up with kolbassi and bake at 325° until golden brown.
Mix all ingredients and stir in enough flour to right consistency. Roll out in small balls and place on ungreased cookie sheet.
Blend ingredients in blender. Cook in top of double boiler stirring until thick. Cool and store in refrigerator. Yields about 20 ounces. Good on any sandwich.
Mix all ingredients and pour into baking dish. Bake at 375° for about 45 minutes.
Cube the bread and place in a large loaf cake pan (9 x 13-inch). Brown sausage in frying pan and drain. Place a layer of sausage (cooked and drained) on top of bread cubes, then add a layer of grated Cheddar cheese. Mix the eggs and milk (beat) and pour on top of the cheese. Leave all night in the refrigerator. Bake at 350° for 45 minutes. Cut and serve. Makes 12 generous servings.
Mix all together. Be sure to crumble graham crackers. Put in fridge and let set.
Mix hot sauce, worcestershire sauce, lemon juice, mayo, eggs, dry mustard, white wine and black pepper together. Cut crusts of bread off and cut into little squares. Add to mixture and let stand while checking crabmeat for shells. Add bleu cheese and heavy cream and mix together. Now add crabmeat and stuff mixture into artichoke hearts. Top with lemon, butter and white wine. Bake at 450° for 15-20 minutes or until crabmeat browns.
In a bowl, combine flour, baking powder and salt. In large mixing bowl, cream butter, brown sugar and vanilla for 2 minutes. Add eggs, one at a time, beating well. Beat in dry ingredients. Stir in 1 1/2 cups of morsels and the optional pecans. Spoon into greased 9 x 4 loaf pan. Bake in preheated oven at 325° for 55 to 60 minutes. Cool in pan for 20 minutes. Remove from pan; cool completely on wire rack.
Cut up all vegetables, bread and cheese. Add salt and pepper. Stir in melted butter and milk. Put in baking dish. Sprinkle with crushed cornflakes. Bake at 375° for 45 minutes.
Use skillet the size of a dinner plate. Brown potatoes in well-greased skillet. When potatoes are done, add ham. Combine eggs, Bisquick and milk; mix until smooth batter (consistency of pancake batter). Add cheese. Pour over potatoes and ham; cover and cook approximately 15 minutes or until batter rises, using medium heat. Lay dinner plate upside-down in skillet and flip everything over onto plate. This is done by gripping skillet handle with one hand and placing other hand on plate. Flip quickly, then slice it back into skillet to finish cooking, about 5 to 10 minutes.
Grind cranberries and apple. Add sugar and put in refrigerator overnight. Add 1 cup of marshmallows and 1/2 cup chopped pecans. Fold all ingredients into 1 pint whipping cream (whipped).
Mix flour, 1 cup sugar, baking powder and salt together. Add milk and butter. Pour into greased and floured 8-inch cake pan. Bake at 350° for 30 minutes or until done. Sprinkle top of cake with cinnamon and 3 tablespoons sugar mixture while cake is still hot.
Pour egg into a preheated nonstick frying pan coated with cooking spray. Cook until slightly firm. Combine cottage cheese and seasonings and spread over half of egg. Fold egg in half. Cover skillet and cook for 3 minutes.
Combine egg yolks, sweetener, salt, lime juice and lemon rind in top of double boiler. Cook and beat with rotary beater until thick. Soften gelatin in cold water and dissolve in hot mixture; cool. Beat egg whites until stiff, but not dry. Fold into lime mixture and mix well. Pour into chilled rice cereal crust and chill until firm. When ready to serve, add whipped topping if desired.
Dry chicken with paper towel. Salt and pepper. In bowl, beat egg and mustard. In separate bowl, combine cheese and bread crumbs. Dip chicken in egg then roll in cheese mixture. Saute in heated oil for 15 to 20 minutes. Add green pepper during last 5 minutes of cooking.
In 9 x 13-inch dish, place layer of crackers. In a bowl, mix pudding with 3 cups milk. Beat until thickens. Fold in 8 ounces Cool Whip. Place half of pudding on top of crackers. Add another layer of crackers and remaining pudding. Add another layer of crackers. Mix frosting with 3 teaspoons of milk. Spread on top of crackers. Refrigerate for 6 to 10 hours.
Mix the 2 cans of corn in a baking dish. Add remaining ingredients, using only half of cheese. Stir well and put other half of cheese on top. Cook, uncovered, in preheated oven at 375° for 1 hour and 15 minutes.
Prepare cake mix as directed on box and bake in a 9 x 13-inch pan. While cake is baking, mix sugar and undrained pineapple. Heat until sugar is dissolved. After removing cake from oven, poke holes in it. Pour hot pineapple mixture over hot cake and cool. Prepare pudding as directed on package and spread on cake. Spread whipped topping over pudding and sprinkle with coconut and/or nuts.
Rice can be the long cooking rice or Minute rice in whatever amount you need for the occasion. Being a working woman, I personally prefer the Minute type. Either is equally good for this recipe. Add the desired amount of picante sauce to the hot rice and voile!! Spanish rice made easy, real easy.
Cream together cream cheese, margarine and powdered sugar. Mix separately milk and pudding. Add cream cheese mixture and Cool Whip. Crumble cookies in blender or food processor. Layer cookies and cream mixture. Save lots of cookies for top.
Sift flour; measure and sift again with salt, baking powder and sugar. Cut in Crisco; add milk to make a soft dough barely firm enough to roll. Cover bowl and let stand 30 minutes. Then roll out dough on lightly floured surface to about 3/8-inch. Cut into diamond shaped pieces or 2-inch square pieces. Deep fry in hot oil. Turn to get evenly brown. Drain on paper towel. May be served with honey, butter, jelly, etc. Makes 3 to 4 dozen pieces.
Chop peppers and onions. Cover with boiling water. Let stand for 5 minutes. Drain. Cover again with boiling water. Let stand 10 minutes; drain. Add sugar, seasonings and vinegar. Cook for 15 minutes. Pack into hot jars; seal at once.
In large bowl, beat	cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Chill 3 hours or until set.
Sprinkle beef with chili powder, salt and	pepper. Brown slowly with garlic in salad oil in large skillet. Add onions and green peppers; cook slowly over low heat 10 minutes. Drain beans and corn;	add liquid to meat mixture; cover. Simmer 45	minutes or until meat is tender. Add beans and corn; cover and cook 15 minutes longer or until vegetables are heated through.
Toss slivered almonds in about 1 tablespoon sugar over low heat in frying pan. Stir until caramelized. Break salad greens into salad bowl. Add celery, green onions and mandarin oranges. Toss with oil, cider vinegar and 1 tablespoon sugar. Enjoy!
In a large saucepan, combine green peppers, jalapeno peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat. Stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into 6 (8 ounce) hot sterilized jars. Cool on racks.
Mix all together in a bowl. Then put on a board and knead lightly. Roll out and cut into strips. Then cut small pieces from each strip. Make indentations with 2 fingers to shape gnocchi.
Preheat oven to 350°. Brown meat in large skillet. Drain excess liquid. Add beans, taco seasoning, corn and salsa to meat. Simmer 10 minutes. Transfer mixture to 9 x 13 baking dish. Sprinkle on cheese and chips. Bake 10 minutes. Serve hot.
Combine paste and sauce in large saucepan or Dutch oven. Add salt and pepper. Slice and dice garlic, onion and mushrooms. Saute garlic in butter until golden brown; mix with sauce/paste. Heat until it bubbles. Stir. Saute onions in butter until limp; add to pot and stir. Saute mushrooms until limp; add to pot and stir. Reduce to simmer. Simmer for 3 hours, stirring every 15 to 20 minutes. After 2 1/2 hours, add sugar and blend. Stir well. Sugar will blend flavors and kill the acid.
Spread freshly popped corn in a large shallow sheet pan. Put in a very slow oven (250°) to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°) about 5 minutes. Remove from heat and stir in baking soda; syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Makes almost 2 pounds.
Heat oil to 365° in deep fryer or deep saucepan. In large bowl place flour and salt. Make well in center of flour; add eggs, one at a time, mixing slightly after each addition. Add vanilla. Mix to make soft dough. Turn dough out onto a lightly floured surface and knead. Divide dough into halves. Lightly roll each half 1/4 inch thick. Use palm of hand to roll strips to pencil thickness. Cut into pieces about 1/4 to 1/2 inch long. Fry only as many pieces of dough as will float, uncrowded, one layer deep in fat. Fry 3 to 4 minutes or until lightly browned, turning occasionally during fry time. Drain on paper towels. Meanwhile cook honey in skillet over low heat about 5 minutes. Remove from heat and add deep fried pieces, stirring constantly until all are coated with honey. Remove strufoli with a slotted spoon and set in refrigerator to chill slightly. Remove to a large serving platter and arrange in a cone shaped mound. Sprinkle with multi-colored jimmies. Chill in refrigerator.
Cut steak in thin strips. Dredge in flour. Brown with onions in butter. Add seasonings and water. Cover and simmer gently until almost tender, about 1 hour, stirring occasionally. Add soup and mushrooms; stir to mix. Cook gently until beef is tender, about 30 minutes. At serving time, heat mixture piping hot and stir in sour cream. Serve over noodles or rice. Serves 10.
Combine all ingredients, except tomato paste, in large pot and bring to medium boil for 20 minutes stirring every 5 minutes. After 20 minutes reduce to low simmer for 2 hours. Then add two cans of tomato paste, plus two cans of hot water. Then start meatballs.
Preheat oven to 350°. Saute garlic in olive oil. Discard garlic. Add bouillon and spices and bring to a boil. Combine vegetables in a 13 x 9-inch baking dish. Pour sauce over vegetables and toss. Cover with foil. Bake for 1 hour and 15 minutes. Stir 4 to 5 times while baking.
Mix all ingredients in blender until smooth. Then refrigerate for 1 hour. This recipe will serve 2 people.
Mix eggs, pumpkin, sugar, corn syrup, vanilla and salt thoroughly together. Pour into unbaked pastry shell. Top with pecans.
Grease a Pyrex pie dish with butter. Place jalapenos around the bottom of dish. Cover evenly with the cheese. Over this, place green onions, tops and all. Cover with eggs, beaten with pinch of salt and dash of garlic powder. Place in oven at 225° for 1 hour. Cut into pie wedges and serve hot.
Preheat oven to 350°. Using an electric mixer, beat butter until fluffy. Scrape bowl as needed. Add granulated sugar and beat until combined. Beat in egg yolk, vanilla and then flour, 1/3 cup cocoa powder and salt. Scrape dough onto a piece of waxed paper; pat into a disc and cover with another piece of waxed paper. Roll out dough to 1/4-inch thick. Using a 2 1/2-inch heart-shaped cutter, cut out cookies; place on ungreased cookie sheets. Bake until tops are firm and cookies are set around the edges, about 15 minutes. Let cool 5 minutes, then transfer the cookies to racks to cool completely.
Cream together butter and sugar. Add remaining ingredients. Slightly floured chopped pecans may be added to batter. Pour into greased and floured tube pan. Bake at 250° for 1 hour or until done.
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in center and add sour cream and milk. Stir until dough clings together. Knead gently on lightly floured surface 10 to 12 strokes. Pat into 1/2-inch thickness. Cut into 10 or 12 biscuits. Bake on ungreased pan 10 to 12 minutes at 450°.
Mix by hand together your margarine, powdered sugar and white sugar until creamed. Add oil; mix together. Add other ingredients. Chill dough. Roll out and cut out. (I pat out by hand. Cookies are softer and thicker.) Bake at 350° until golden brown. Frost.
Beat eggs thoroughly. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, soda, salt and cinnamon together. Add to egg mixture; mix well. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Test if done with straw.
Combine carrot, apple and onion in a bowl; toss gently. Set aside. Combine oil and next 4 ingredients, stirring well. Pour dressing over carrot mixture; toss gently just before serving. Yield: 4 servings.
Combine all ingredients. Simmer for 2 to 3 hours. Add hamburger or meatballs. Serve over spaghetti.
Mix sugar and cornstarch in saucepan. Slowly add water and bring to a boil until mixture becomes clear. Remove from heat and add cherry Jell-O, mixing well. Add strawberries and pour into baked pie shell. Refrigerate until ready to serve. Top with Cool Whip if desired.
Cream butter and sugar until fluffy. Add eggs, one at a time; mix until blended. Sift dry ingredients and add alternately with milk. Stir in blueberries by hand. Use paper liners. Sprinkle sugar on top. Bake at 375° for 25 to 30 minutes.
Mix until creamy. Shape into eggs. Chill overnight, then dip into melted chocolate.
Take orange jello (dry) and cottage cheese and stir together. Add Cool Whip and cans of Mandarin oranges. Stir all together. Refrigerate.
Cook spaghetti using garlic salt or garlic powder to season instead of regular salt; rinse well.
Heat oven to 350°. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10-inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut side up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50 to 55 minutes. This takes a little work but is very much worth it! I'm sure some substitutions can be made to reduce the calories and fat!
Combine first three ingredients in a large bowl and set aside. Combine next three ingredients in a 2-quart saucepan. Cook and stir over low heat for about 10 minutes or until melted. Pour over cereal mixture and mix.
Slice beef against the grain into 1/4-inch slices. In bowl, stir together all other ingredients. Add meat and toss until all pieces are covered. Marinate at least 1 to 2 hours at room temperature or overnight in fridge. Can barbecue, broil or saute. Serve with rice. Use sauce on rice. Serves 4.
Cook and drain beef and onion. Stir in drained green beans, soup, oregano, salt, sugar and pepper. Pour into pastry shell. Place top crust over filling. Bake at 400° for 25 minutes.
Melt jello in 1 1/2 cups boiling water in a medium-large pot on stove. Add marshmallows until they are melted. Add pineapple juice. Remove and put in refrigerator to chill slightly, then add whipping cream, pineapple, cottage cheese and nuts. Fold together. Put in a mold and chill.
Melt margarine in 9-inch square pan. Mix flour, sugar and milk. Pour over margarine in the pan. Sprinkle with cinnamon. Bake 30 to 45 minutes in a 400° box oven.