HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion, pepper and celery. Saute in butter until tender. Add soup, cheese, broccoli, rice, half and half and shrimp. Pour in casserole. Cover. Cook in microwave for 25 minutes. Stir every 10 minutes.
Mix ingredients together. Bake for 15 minutes at 400° followed for 30 minutes at 375°.
Allow spinach to thaw, then rinse. Add remaining ingredients. Serve with broken French bread or chips. Hollow out a large loaf of sourdough or French bread; put dip inside.
Boil chicken until tender. Remove skin and bones. Cut in small pieces. Place in buttered 3-quart casserole dish. Mix remaining ingredients; pour over chicken. Crumble chips and sprinkle over casserole. Bake at 350° for 25 to 30 minutes.
Soak Doritos in 2 cups chicken broth. Place on bottom of sprayed 9 x 13 dish. Mix soups, then stir chicken in. Spread on Doritos. Spread relish on chicken mixture. Sprinkle cheese on relish. Sprinkle chili powder on top. Bake at 350° for 30 minutes.
Combine all ingredients and place in a large baking dish. Cover with topping and bake 1 hour at 350°. Use as side dish or top with ice cream for dessert.
Mix together and make into balls. Bake at 350° for 20 to 25 minutes. Put in a slow cooker. Cover with sauce.
Combine squash, water and salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Drain well and set aside.
Mix soup, chilies, chicken and bacon. Layer pan with Doritos and cream mixture and so on until mixture is gone. Top with cheese. Heat until cheese is melted and bubbly at 350°.
Dissolve bouillon cubes in water. Bring to a boil. Brown vermicelli and rice in butter. Add water and cook over low heat until water is absorbed, about 25 minutes.
Mix ingredients together; refrigerate overnight. Spread mixture on burritos, roll up and refrigerate again for approximately 4 hours. Slice 1-inch thick; dip in salsa.
Peel and devein shrimp, leaving tails intact. Butterfly (cut halfway through along outside curve). Place in medium bowl; add Cajun seasoning. Toss to coat. Add barbecue sauce; stir to coat. Let sit 30 minutes.
Combine ingredients; mix well. Shape into 1-inch meatballs and fry 5 to 10 minutes. Drain on paper towels. Place meatballs in 14 x 12 x 2-inch baking dish.
Mix at low speed the cream cheese and powdered sugar. Add 1 cup Cool Whip; spread on cooled crust. Mix chocolate and vanilla pudding. Add milk and vanilla. Beat until smooth. Spread over cream cheese. Top with remaining Cool Whip and nuts.
Beat eggs and sugar. Add remaining ingredients; mix well. Pour into a greased 8 x 8-inch pan. Bake at 350° for 20 minutes.
Brown onion, garlic and ground beef, stirring until crumbly and drain off fat. Add spaghetti sauce mix and tomato sauce; mix well and simmer for 20 minutes. Alternate layers of noodles, cheese and ground beef in a 9 x 13-inch baking dish. Bake at 375° for 25 minutes. Sprinkle top with extra Mozzarella cheese and bake 5 minutes longer.
Mix well and blend all ingredients. Bake at 350° for 1 hour. Use ungreased tube or Bundt pan. Cool upside down.
Mix flour, butter and confectioners sugar. Press lightly into greased 8 x 8 x 2-inch pan. Bake at 350° for 20 minutes. Mix granulated sugar, eggs, flour, baking powder and lemon juice; blend well. Bake 25 minutes or until firm. Sprinkle with confectioners sugar until top is covered, while warm. Cut into bars and remove from pan.
Cook broccoli in large saucepan of boiling water until crisp-tender and green, 2 to 3 minutes. Remove with slotted spoon. Add pasta to same water and cook until tender, 15 minutes. Drain. Rinse in cold water, drain again and pour into a large serving bowl. Add remaining ingredients and toss lightly. Do not refrigerate. Serve pasta salad immediately. Serves 8.
Cut beef into 1-inch cubes. Brown in frying pan. Add remaining ingredients except olives. Cover and simmer 2 hours, or until meat is tender. Can use pressure cooker for 12 minutes instead. Uncover. Simmer until nearly all liquid evaporates. Stir in sliced olives and serve over rice.
Preheat oven to 350°. Grease and flour three 8 x 4-inch loaf pans. Beat eggs, oil, sugar and vanilla together until thick. Add zucchini and stir well. Sift together the 3 cups of flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Gradually add sifted dry ingredients to zucchini mixture, stirring only until batter is blended. Dust raisins and nuts with 1 tablespoon of flour and gently fold into batter. Pour into loaf pans, dividing evenly. Bake 50 to 60 minutes. Let cool in pans 20 minutes. Remove from pans to racks to continue cooling.
Dissolve yeast in warm water. Stir in shortening, sugar, salt, milk and eggs. Whisk until blended. Gradually add flour at first. Add 1 cup; beat well. Keep batter smooth and add remaining flour. Turn onto oiled surface. Dough should be smooth and workable. If not, add 1/4 cup more flour. Divide into 3 parts.
Fry hamburger and onion. Drain. Cook egg noodles. Mix soup, sauce and mushrooms. Mix everything together. Top with cheese. Cover with foil and bake at 350° for 30 minutes.
Combine and mix dry cake mix, 2 eggs, 1/2 cup evaporated milk (save other 1/2 cup for later) and melted butter. Spread 1/2 of this batter into a 9 x 11-inch metal greased and floured pan. Bake at 350° for 10 to 12 minutes. Cool 20 minutes. Melt in double boiler unwrapped caramels and 1/2 cup evaporated milk. Pour caramel mixture over cooled baked batter. Sprinkle 12 ounce bag of miniature chocolate chips and 1 cup chopped pecans over caramel. Spread remaining uncooked batter over chips and bake at 350° for 25 to 30 minutes. Cool minimally 1 1/2 hours before cutting.
Grease pie pan (9 inches). Beat in blender all ingredients for 3 minutes. Bake at 375° for 30 minutes. Cool on rack; refrigerate leftovers.
Preheat oven to 375°. Mix oleo, egg, vanilla, flour, baking powder, salt and sugar. Mix cinnamon and nuts. Roll into 1-inch balls in cinnamon and nuts. Bake at 375° until golden brown (7 to 10 minutes).
Mix first 4 ingredients and let cool. Dissolve yeast in warm water. Add eggs, dissolved yeast and 4 cups bread flour to cooled mixture. Beat well with mixer until smooth. Add remaining 2 cups of bread flour and beat with a large spoon. Leave dough in an airtight bowl in refrigerator overnight or longer, if you wish.
Combine soup, wine, mushrooms, Kitchen Bouquet, celery, onions and peppers. Mix all ingredients well and put into Dutch oven or 5-quart Corning dish. Bake 2 hours at 350°, covered. Stir about half-way.
Cook broccoli approximately 10 minutes or until barely tender. Mix all other ingredients together. Place broccoli in casserole dish and pour sauce over. Then cover with grated cheese and buttered bread crumbs. Bake at 350° for 30 minutes.
Preheat oven to 375°. In small saucepan, melt butter; add lemon juice, bouillon and hot pepper sauce. Heat slowly until bouillon dissolves; set aside. In medium bowl, combine rice, broccoli, cheese and 1/4 cup lemon butter sauce; mix well. Divide broccoli mixture equally among fillets. Roll up and place seam-side down in shallow baking dish. Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with fork. Spoon sauce over individual servings. Garnish with paprika.
Put Spam through meat grinder. Add other ingredients; mix well. Spread on one-half of hamburger bun; broil until cheese melts. Good for children's party or brunch.
Cut meat into thin strips; sprinkle with flour. Brown; pour off fat. Add tomatoes, water, onion and chili powder. Cover on low heat for 1 hour. Add soup and green peppers. Cook 1/2 hour, covered. Pour over rice and serve hot.
Put apple filling in a pie plate. In a mixing bowl, put the sugar and flour, then put the egg in the middle and beat. Mix all with a spoon, then crumble with hands. Pour mixture onto apple filling; pour on melted butter. Put in oven at 300° until lightly browned. Cut oven off; leave in oven with door closed until ready to eat.
Heat 1/2 cup margarine or butter in a 4-quart saucepan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and chicken bouillon; heat to boiling. Cover and cook over low heat for 10 minutes.
Mix ingredients together in large bowl. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes.
Combine all ingredients. Store, covered, in airtight container. Shake to blend before using. Makes 1/3 cup. Great on Italian bread that is to be warmed in the oven.
Put single layer of fish in greased baking dish. Combine all ingredients and pour over fish. Bake at 350° for 30 to 35 minutes.
Cut carrots into thin strips. Cook until tender in salted water. Place in 6 x 10-inch baking dish. Mix together rest of the ingredients (except crumbs) and pour over carrots. Sprinkle with crumbs. Bake at 375° for 15 minutes.
Let dough thaw but not rise. Cut loaf in 3 strips lengthwise, then cut crosswise into chunks to look like 1-inch squares. Drop in hot shortening. Drain on brown paper. Roll in white sugar and serve.
Drain the pineapple, saving the juice. Cream margarine and sugar. Add egg, pouring 3 tablespoons of the pineapple syrup over it. Beat well. Add sifted dry ingredients; stir well. Add pineapple, butterscotch bits and nuts, mixing well. Drop by teaspoonfuls onto greased cookie sheet, leaving plenty of room for the cookies to spread, 2 inches apart. Put a bit of cherry in center of each cookie. Bake at 375° for 10 to 12 minutes. Cool on wire rack. Makes about 24 soft cookies.
Place 2 marshmallows on stick and toast over campfire. Place chocolate square on graham cracker. Place marshmallows on top of chocolate. Top with another graham cracker. Eat like a sandwich. A Girl Scout tradition!
Cream margarine and sugar. Add egg, baking soda, vanilla, flour, salt, buttermilk and Rhubarb.
Beat together first four ingredients, then add all the rest. Bake at 350° for 15 minutes. But not before reading History of Joseph Smith 1:37 and D&C 133:11.
Melt caramels and 3 tablespoons cream or milk in double boiler. When melted, add the coconut, nuts and Rice Krispies. Mix real well. Butter hands and roll into little balls.
Mix together. Combine two heaping teaspoonfuls of mix and 1 cup boiling water.
Mix egg yolks and lemon juice in a blender. Bring margarine to a bubbling boil and pour into egg yolk mixture while blender is running. (The secret to success is pouring slowly.)
Mix all ingredients and shape into large patty. Fry in skillet as you would a hamburger.
Fry bacon until crispy. Saute onion in bacon fat. Brown hamburg; drain. Add to bacon and onion. Add remaining ingredients. Bake in casserole dish until bubbly. Bake at 350° for 45 to 60 minutes.
Brown hamburger with onion. Put in 1 1/2-quart casserole. Top with Veg-All, then add Tater Tots. Spread soup on top of this (do not add water to the soup before spreading). Bake, covered, for 1 hour at 350°.
Mix the cake mix, butter and 2 eggs by hand until moistened. Spread batter into heavily greased 9 x 13-inch pan. Mix the cream cheese, 2 eggs and powdered sugar (use mixer or sifter) and pour over batter. Bake at 350° for 30 to 40 minutes or until golden brown.
Beat eggs slightly. Add sugar, salt and spices; mix well, then add milk. Beat all together. Pour into a pastry-lined pie plate. Bake in hot oven (450°) 10 minutes. Reduce heat and bake for 30 to 40 minutes or until pie is firm.
Heat oven to 350°. Cook macaroni until done; drain. In a 2-quart casserole, combine all ingredients, except Parmesan cheese. Sprinkle Parmesan cheese on top. Cover; bake at 350° for 30 to 35 minutes.
Cook noodles and drain; add butter. Cover bottom of deep dish with buttered noodles. Alternate layers of chicken, chopped onion, peas, asparagus and soup. Add milk. Cover with cracker crumbs; sprinkle with paprika. Bake for 30 minutes at 350°. Serves 8.
Melt 2 sticks margarine in pan; stir in 1 cup flour. Add 1 cup milk at a time, stirring over medium heat to thicken. When thick, add next cup of milk. Use beaters if mixture gets lumpy. When thick, after all 4 cups of milk have been added, drain chicken and peas and add them to mixture. Turn heat to low and heat through. (Takes about 1/2 hour of standing on stove.)
Cook first 5 ingredients on medium heat. Add butter; cook about 3 minutes or until thick. Remove from heat and let cool. Add sour cream, eggs and potatoes. Optional: sweet pickles and onions.
Roll squash slices in flour and fry until golden brown. Fry potato cubes separate. Combine squash and potatoes in baking dish. Place bacon strips across squash and potatoes. Dilute mushroom soup and pour over squash and potatoes. May also sprinkle bread crumbs on top. Bake at 350° until hot through.
In large bowl, combine 3 1/2 cups of the flour and the yeast. In saucepan, heat together milk, 1/2 cup sugar, Crisco, water and salt until warm, stirring occasionally to melt Crisco. Add to dry ingredients in mixer bowl. Add eggs and beat at low speed of electric mixer for 1/2 minute. Scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough.
Preheat oven to 350°. Grease and flour tube pan. Combine sugar, oil, vanilla and eggs. Beat. Add apples and pecans. Mix. Pour mixture into tube pan and bake for 1 1/2 hours.
Mash bananas. Mix flour, salt, soda and wheat germ. Set aside. Melt 1/2 cup butter. Add 2 eggs and apple juice. Fold in flour and banana mixture. Bake in greased pan at 350° for 1 hour.
Boil vegetables, salt and sugar in tomato sauce according to package directions, stirring occasionally. Add spices and allow to cool completely. Pour into 1-quart freezer bags and freeze until needed.
Melt in a large bowl, onion, soup, sour cream, melted butter and cheese. Mix in frozen potatoes; blend thoroughly. Pour into a 13 x 9-inch baking dish. Cover with crushed potato chips. Bake in a preheated 375° oven for about 1 hour.
Dissolve jello in boiling water. Mix jello and cranberry mixture. Let cool. Add grapes, nuts and pineapple chunks. Return to refrigerator until set.
Preheat oven to 350°. In 1 1/2-quart round casserole, combine beans, corn, onions, tomato sauce and red pepper; mix lightly. Bake 40 minutes. Top with cheese and bacon. Continue baking 2 to 3 minutes or until cheese melts. Makes 6 servings.
Put water, meat, soup bone and a handful of salt in large cooking pot. Cook one hour. Add onions, celery and tomatoes and cook 1/2 hour. Add potatoes and cabbage; cook 20 minutes. Add package of frozen vegetables and noodles and cook for an additional 15 minutes. Approximate cooking time: 2 hours and 15 minutes.
Place bread evenly in 8-inch square baking dish coated with cooking spray. Layer ham, red pepper and cheese over bread; set aside. Combine milk and next 4 ingredients; pour over cheese. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 30 minutes; sprinkle with paprika. Serve immediately. Serves 6 (196 calories and 5 fat grams per 3/4 cup serving).
Break or cube bread. Cover with hot water. Squeeze out excess water. Add remaining ingredients, except milk. Mix thoroughly. Add milk. Sprinkle top with cinnamon. Grease baking dish with butter and bake 45 to 60 minutes at 350° or until top is firm.
Dissolve lime-flavored gelatin in the boiling water. Add mayonnaise or salad dressing and beat with rotary beater until smooth. Chill until partially set. Fold in the cottage cheese, celery and green pepper. Pour into a 4 1/2-cup mold. Chill until firm. Makes 6 servings.
Heat oven to 450°. In a 9 x 13-inch pan, place an 18 x 24-inch piece of heavy-duty foil. Place meat on foil. Stir mushroom soup and onion soup. Mix together. Spread on meat. Top with vegetables. Sprinkle water on vegetables. Fold foil over and seal securely. Cook for 1 1/2 hours until tender. Serves 4.
Mix all, except nuts. Form into a ball. Roll in the nuts until covered. Best made a day or two ahead of time.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Sift flour and dry ingredients and add alternately with buttermilk. Add berries and vanilla; mix well. Bake in an oblong pan for 1 hour at 325°.
Blend the first 4 ingredients. Beat the next 2 ingredients. Stir in the last 3 ingredients. Then, drop by rounded teaspoonfuls on lightly greased baking sheet. Grease bottom of a glass. Dip glass in sugar and flatten each cookie. Sprinkle cookies with nutmeg. Bake 8 to 11 minutes until light golden. Cool on a rack. Makes about 3 dozen cookies.
Sprinkle nuts over bottom of 10-inch tube pan which has been greased and floured. Mix all ingredients and pour over nuts. Bake 1 hour at 325°. Cool, prick top and spoon glaze over all.
Butter a 9 x 13 baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 c. brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to one day. Preheat oven to 350 degrees. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase oven temperature to 400 degrees. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 c. brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes or until any liquid from blueberries is bubbling.
Mix milk, 2 packages jello, nuts and coconut. Shape and refrigerate overnight. Roll in jello and trim.
Mix all together well. Pour into a buttered casserole. Bake 1 hour at 300°. Serves 8.
Cut each piece of Prosciutto into 2 or 3 long strips. Wrap it around melon pieces. Grind fresh black pepper over. Should not be made too far in advance. Apples or kiwi can also be used.
Brown sausage and beef; drain off fat. Add cheese, a little at a time, until it melts. Add seasonings and let cool to a paste. Spread on party rye slices. May be frozen on cookie sheets and stored in Ziploc bags. Place on cookie sheet; cook 8 minutes at 350°.
Combine the Ricotta cheese, powdered sugar, orange rind, 2 tablespoons Amaretto and vanilla in container in an electric blender or food processor; top with cover and process until smooth. Transfer to a bowl and set aside.
Combine sugar, salad oil and eggs; beat well. Combine dry ingredients; stir in nuts, coconut and flavoring. Pour batter into a well-greased and floured 10-inch tube pan. Bake 65 minutes at 325° or until cake tests done. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 4 hours to absorb syrup. Wrap well. (Cake will be very moist.)
Combine crumbs, cinnamon and sugar in a bowl; blend butter into mixture. Press firmly against sides and bottom of a greased 9-inch glass pie plate. Bake at 350° for 8 to 10 minutes until lightly browned.
Cook for 1 1/2 to 2 hours. More water may be added, if desired.
Cream sugar, butter and shortening. Add eggs one at a time and continue beating. Add flour gradually. Add vanilla and lemon flavoring. Last, slowly add 7 up. Pour into greased and floured tube or bundt pan. Bake at 325° for approximately one hour, five minutes. Let cool for 20 minutes before removing from pan.
In bowl, mix cheeses until blended. Add ham. Stir in other optional items. Chill. Shape into 2 logs and roll in pecans. Chill until time to serve. Serve with crackers.
Mix first 2 ingredients. Boil 3 minutes and cool; add remaining ingredients. Mix well and freeze. Thaw mixture until mushy to serve. Add 3 quarts chilled ginger ale. Serves 35 to 40.
Combine spaghetti sauce, meat, seasonings and 1/4 cup water in bowl. Combine cottage cheese, egg, Parmesan and seasonings in another bowl. Using a greased 3 quart shallow oblong glass casserole, layer and spread as follows: 1/3 of meat sauce (about 2 cups), 1/2 noodles (uncooked), 1/2 of cottage cheese mixture, 1/2 of cheese slices (3 crosswise). Repeat layers, ending with meat sauce. Cook at full power (High) for 15 minutes, then 15 minutes at 50% power (Medium). Let stand about 10 minutes. Dish should be covered with plastic wrap before cooking; corner should be turned up.
Heat juice, sugar and brown sugar on medium-low heat until dissolved. Dissolve the cornstarch in about 1/4 cup of water, then mix into juice.
Combine the flour, shortening and milk to moisten. Roll out into a sheet. Spread with the chopped apples. Sprinkle brown sugar and cinnamon over apples. Roll up, slice and place in a pan or dish in which the water, butter, white sugar and vanilla are boiling. Put in oven; bake at 350° for 1 hour.
Beat the egg yolks until light and lemon colored. Add 1/2 cup Key lime juice. Beat in the contents of the can of sweetened condensed milk and green food coloring to attain a natural lime tint. Pour the custard into a baked pie crust.
Grate the cheeses and mix together. Add mayonnaise, sugar, salad, mustard and tabasco. Mix in the rest of ingredients and blend well. Delicious cracker spread.
Cook and drain fettuccine. Keep warm. In a large skillet over medium-high heat, melt butter or margarine. Add artichokes, cilantro, oregano, garlic and pepper. Cook, stirring, for several minutes until ingredients are combined and mixture is hot. Pour over warm pasta and toss to coat evenly. Sprinkle generously with Parmesan cheese and serve.
Bake approximately 60 minutes at 325°. Do not overbake as this is a moist bread. It is usually best to test when it appears a golden brown.
Mix flour, sugar, eggs, salt and cocoa, then add oil, milk and baking powder. Put baking soda in boiling coffee. Add to the rest. Bake at 350°. Pour into 2 round or square cake pans. Bake for 35 minutes.
Preheat oven to 350°. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture lightly into greased oblong pan (13 x 9-inch). Build up slight edges. Bake 10 minutes. Arrange peaches on warm crust. Mix cinnamon-sugar; sprinkle on peaches. Blend sour cream and yolks. Drizzle over peaches. Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm or cold.
Saute onion in oleo. Add broccoli and simmer until tender. Add remainder of ingredients and serve hot with corn chips. Makes 4 cups.
Add soup to broth. Add carrots, celery and onions. Simmer until vegetables are tender. Add the noodles and chicken. Cook until noodles are tender. You may need to add more water.
Allow cream cheese to soften for easy mixing. Chop onion and pepper. Mix all ingredients, reserving a few pecans for the top. Form into a ball; sprinkle remaining pecans on top. Refrigerate until ready to eat. Serve with crackers.
Prepare a cookie sheet greased with butter. Assemble all premeasured ingredients, gather all required utensils, including two pot holders, because when the candy reaches a certain point, one must work quickly!
Bring potatoes, water and salt to boil in medium-size saucepan. Reduce heat, cover and simmer 15 minutes or until potatoes are tender. Without draining them, mash potatoes until the size of peas. Meanwhile, in large saucepan, cook onion in margarine 3 minutes until translucent. Sprinkle with flour; cook and stir 1 minute. Gradually stir in milk and cook, stirring frequently, 5 to 7 minutes until simmering and thickened. Stir in potato mixture and remaining ingredients. Makes 4 generous servings.
Separate eggs and beat whites to fold in last. Bake in greased pan in a 350° oven for 30 minutes.
Dip chicken in egg, then bread crumbs. Brown in oil, lightly. Butter casserole; layer chicken, ham and cheese. Top with mushrooms. Melt butter and add wine. Pour over chicken. Bake at 325° for 45 minutes. Cover with foil. Can be made ahead of time. Serves 8.
Heat pineapple to boiling point. Add jello and dissolve. Chill until partially set. Soften cream cheese. Add pimento to cheese and then add to jello. Fold in Cool Whip, celery and nuts. Chill until firm.
Halve the tomatoes; sprinkle with onion salt and herbs. Put tomatoes in a Pyrex dish; place in a warm oven (275° to 300°) for 5 minutes. Set aside and cool. Mix mayonnaise, onion and Parmesan cheese; spoon over tomatoes. Just before serving, place in oven on broil setting until puffed and lightly browned, about 3 to 5 minutes.