HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease large pie plate. Layer cottage and Parmesan cheese in plate. Mix beef, herbs, paste and 1/2 cup of Mozzarella cheese and spoon on top. Beat milk, Bisquick, eggs, salt and pepper until well blended. Pour over meat mixture. Bake at 400° for approximately 30 to 35 minutes. Remove from oven and sprinkle with remaining Mozzarella cheese.
Cook broccoli and drain. Mix all ingredients except grated cheese. Pour into greased casserole dish. Bake at 350°. After cooking a while, sprinkle cheese all over top and punch in with fork. Sprinkle bread crumbs over top and continue to bake. Bake for 45 minutes. Serves 8.
Brown beef in oil in skillet. Add onion and saute with beef until tender. Add garlic, saute 15 seconds. Add chili powder, oregano, tomatoes with juice, salt and water. Break up tomatoes and bring to a boil. Add rice. Stir, cover and remove from heat. Let stand 5 minutes. Place cheese strips on top. Replace cover. Let stand 3 to 5 minutes, until cheese has melted. Serve. Makes 4 servings, less than 350 calories.
Lay the fish fillets in a greased baking dish (use flounder or any other fish of choice). Thin the soup with the milk. Pour over fish and bake in the oven for approximately 20 minutes at 400°. Just before serving, sprinkle the onion rings over the fish. Place back in the oven to brown for 3 to 4 minutes (set timer).
Cream well together the butter, sugar, egg yolk and vanilla. Add flour and mix well. Pat into ungreased 15 1/2 x 10 1/2 x 1-inch pan. Bake until golden, about 18 to 20 minutes in a 350° oven. While warm, sprinkle with chocolate chips on top. Place in the oven 1 minute, then spread melted chocolate over all. Sprinkle with almonds.
Combine bananas, pineapple, strawberries, yogurt and honey in a blender or food processor. Whirl until smooth. Fill 6 ounce paper drinking cups or plastic juice pop holders with mixture. Place a wooden stick in each and freeze.
Soak Knox gelatine with 1 cup applesauce. In a large kettle combine 1 1/2 cups applesauce, sugar, salt and lemon juice; bring to a boil. Add gelatine mixture and boil for 20 minutes, stirring frequently. Cool. Add walnuts, orange extract and vanilla extract. Mix well and pour into well-greased 8 x 13-inch pan. Set in refrigerator overnight. Cut into squares and roll in powdered sugar. Let stand in open awhile to let edges dry. Can also use pureed strawberries, pears or apricots.
Heat oven to 375°. Remove wrappers from candy and set aside. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup white sugar and 1/3 cup brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut mixture. Shape into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Cool. Makes about 4 dozen cookies.
Heat all ingredients over medium-low heat until sugar is dissolved. Cool and store in jar in refrigerator. Use on pancakes or desserts.
In heavy saucepan stir together 2/3 c. sugar, cornstarch and salt, 3 beaten egg yolks, slightly stir into sugar mixture with sour cream. Cook and stir constantly over low heat until thickened. Stir in raisins and cool. Pour into baked shell, beat egg whites until frothy, slowly beat in 1/3 c. remaining sugar 1 tsp at a time. Continue incresing speed till stiff peaks form, spread on pie and brown. Serve as soon as possible.
Dissolve gelatin in boiling water. Mash bananas and combine with thawed strawberries and their juice, pineapple and nuts. Add gelatin mixture. Pour half the mixture into an 8-inch square baking dish; cover and chill until firm (about 1 1/2 hours). Cover remaining gelatin mixture and let stand at room temperature. When refrigerated portion is firm, spread evenly with sour cream. Spoon remaining gelatin mixture evenly over cream layer. Cover and chill until firm (at least 4 hours). May be cut into squares and served on lettuce or made in a pretty clear bowl and passed.
In a large bowl, begin layering: layer of chipped up graham crackers, layer of Eagle Brand milk (mixed with lemon juice), blueberries and Cool Whip (beaten together with milk). Repeat using half of the ingredients each time and ending with Cool Whip.
Beat together first 3 ingredients. Sift dry ingredients and mix with egg mixture. Add vanilla and zucchini. Bake for 1 hour at 350° in 2 loaf pans. Add pecans or coconut if you would like.
Follow the directions on the box. When it says "eggs" you add actual egg whites or Egg Beaters or any other brand. When it says "oil" you use pureed prunes in the same volume.
Tear lettuce into small pieces and place in a 9 x 12-inch glass dish. Layer remaining ingredients in order given. Add sugar to mayonnaise; mix and spread over top as you would frost a cake. Top with grated cheese. Cover and refrigerate 8 to 12 hours. You may garnish with additional bacon and parsley, if desired.
Fry hamburger; keep stirring at first to get it to separate. Fry enough to get grease out and drain it.
Cook noodles; drain. Stir in all ingredients except cheese. Bake at 350° for 1/2 hour. Sprinkle Parmesan cheese on top last 15 minutes.
Beat Cheddar cheese, cream cheese and butter in food processor or mixer until smooth. Gradually add beer and mustard. Refrigerate until stiff enough to be rolled into a ball, approximately 2 hours. (In the meantime, drink the rest of the beer.) Roll into a ball and place in the bowl. Cover and refrigerate until just before serving. Chop parsley very fine and roll cheese ball in parsley. Serve with crackers or French bread.
Cook beans about 1/2 hour. Drain and rinse. Put in roasting pan or casserole; add all ingredients. Bake in a 350° oven, covered, about 1 1/2 hours. Serves 6 to 8.
Drain salmon. Remove skin, if desired. Mash bones. Halve avocado; remove seed. Place each half on a salad plate lined with crisp salad greens. Sprinkle with lemon juice. Combine mayonnaise, dill weed, garlic salt and 1 teaspoon of sesame seed. Fold in salmon and mashed bones. Spoon in avocado halves. Sprinkle with remaining sesame seed to serve. Makes two servings.
Fry bacon, drain and crumble. Saute the onions in bacon fat. Brown the smoked sausage in bacon fat. Heat together mustard, salt, pepper, vinegar and brown sugar until sugar dissolves. Mix all the ingredients together and simmer in a large pot on top of the stove for 1 1/2 to 2 hours or simmer in crock-pot for several hours.
Cut apples; place in unbaked pie crust. Mix dry ingredients and pour over apples. Pour orange juice and lemon juice over top. Put butter on top. Add pie crust on top; brush on milk and sugar mixture. Bake at 350° for 30 to 45 minutes or until golden brown.
Mix all ingredients together. Pour in unbaked pie shell. Bake at 350° for 1 hour.
Cover a 15 1/2 x 10 1/2 x 1-inch baking pan with foil and spray lightly with vegetable cooking spray. In small bowl, stir together Miracle Whip, mustard and onion. Brush each drummette with Miracle Whip mixture and then roll in cheese bread crumbs. Layer in single layer in prepared pan and sprinkle with pepper. Bake in 375° oven for 30 minutes or until chicken is brown. Makes 20.
Cream sugar, egg and juice. Mix flour in well. Bring to boil, let it cool and add Cool Whip.
Cream sugar and margarine. Add yogurt and Egg Beaters. Combine flour, soda, baking powder and salt; set aside. Combine orange juice concentrate, water and orange rind. Gradually add dry ingredients to creamed mixture and orange juice mixture. Mix well. Drop by teaspoons onto slightly oiled baking sheet. Bake at 350° for 8 to 10 minutes. Quickly remove from baking sheet. When cool, frost.
Whip strawberries in blender until smooth. Add yogurt and mix until well blended. Serve with Fruit Dunkers.
Mix all ingredients well. Form meatballs and put a cube of cheese inside each one. Cook on medium heat in slow cooker for one hour and switch to low until done. Serve over rice.
Melt marshmallows, sugar and evaporated milk in double boiler. Pour hot mixture over rest of ingredients. Stir well. Press firmly in pan and store for 3 to 4 weeks in refrigerator.
Drain all vegetables and combine in a large bowl. Mix sugar with vinegar; add oil and seasonings and pour over vegetables. Stir well and refrigerate overnight. Stir several times to marinate. Drain before serving. Serves 12 to 14.
Melt the 2 tablespoons butter or margarine. Blend in flour and seasonings. Add milk; cook and stir until bubbly. Add cheeses, stirring until melted. Stir in potatoes. Turn half the mixture into a 10 x 6 x 2-inch baking dish; top with broccoli. Spoon remaining mixture over top. Cover; bake in a 350° oven for 35 minutes. Mix crumbs and remaining butter; sprinkle around edges. Bake, uncovered, 10 to 15 minutes. Makes 8 servings.
Mix the first 3 ingredients together in a pan. Cook rapidly until the temperature reaches 300°. Add food coloring and flavoring. Pour onto cookie sheet; let it set to harden. Cover with powdered sugar. To crack candy, use butter knife handle.
Mix flour and sugar; add a little cream to make paste. Add rest of ingredients. Pour into pie crust. Bake at 425° for 1 hour.
Add milk to flour, cocoa and sugar and stir. Beat egg yolks. Add 1/2 cup milk, then 2 cups milk. Beat all ingredients together. Cook over double boiler. Stir until thick. Add margarine and vanilla. Use egg whites and make meringue. Beat with sugar until stiff. Put pudding in souffle dish and add meringue. Bake at 300° until meringue is done.
Chop the cabbage, tomatoes, red and green peppers and onions. Mix with the salt; let stand overnight. Next morning, drain and press in cloth to remove all liquid possible. Boil vinegar, water, sugar and spices for 5 minutes. Add the chopped vegetable mixture; bring to a boil. Pour into sterilized jars. Seal.
Makes 3 qts. in casserol sizes you choose Boil, pick and cut chicken to desired size. Saute vegetables in 1 1/3c. water plus butter and lightly toss with Pepperidge Farm's Stuffing. Gently press 1/2 of stuffing mix in bottom of casseroles, top with chicken, add chicken gravy and top with remaining stuffing.
Drain salmon. Reserve 1/4 cup liquid. Add flour and egg to salmon. Add salt and pepper to taste and mix well. Add baking powder to reserved liquid. Beat well until foamy. Pour into salmon mixture and blend well. Fry in hot oil; they brown very fast. Drain on paper towels.
Sprinkle salt over squash; let stand for 1 hour. Drain through colander; do not rinse. While squash is standing, chop onions and peppers; set aside. When squash has been drained, bring vinegar, sugar, celery seed and mustard seed to a boil. Add squash, onions and peppers. Bring to a boil again; boil 15 minutes. Put in jars.
Place slices of angel food cake around punch bowl. Make vanilla pudding with milk. Place pineapple, cherry pie filling and chopped pecans in layers using each twice. Cover with Cool Whip and garnish with maraschino cherries. Refrigerate. Best if set overnight before serving.
Squeeze spinach to drain (I use cheesecloth). Mix all ingredients; refrigerate for several hours or overnight. To serve, cut off top of unsliced wheat or rye bread. Scoop out inside; fill with dip mixture. (Bread insides can be cut into squares and served as dippers.)
In a bowl beat eggs and add 1/2 cup sugar and lemon juice. Beat together. In a saucepan put 1/2 cup sugar and cornstarch. Stir in water. Cook until thick. Remove from heat. Beat in egg mixture. Cook on low heat. Stir until slightly thickened. Add vanilla and cool completely. Fold in whipped cream. Serve with fresh fruit. Refrigerate.
Cut meat into chunks; roll in flour mixed with next 4 ingredients. Brown in butter. Add mushroom soup; warm and stir together, about 15 minutes. Great with squirrel, venison and duck too.
Mix ingredients until smooth. Pour over cake mixture and bake 40 minutes at 325°. Cool. Sprinkle with powdered sugar.
Shred cabbage and set aside. In a frying pan, brown ground beef and drain off fat. Add onion, celery, tomatoes, salt and pepper. Simmer for 10 minutes.
Combine all ingredients. If mixture is to be made a while before serving, add the avocado seeds to help keep it from darkening. Refrigerate. Serve.
Bring to full rolling boil and pour over bread. Let rise and bake at 350° for 35 minutes.
Make a crust of confectioners sugar, margarine and flour. Spread on a pizza pan. Bake at 350° for 20 minutes and cool. Blend the cream cheese, vanilla, milk and lemon juice and spread over the crust. Refrigerate for 1 hour. Arrange cut fruit in design over the top. Chill thoroughly. Cut in wedge-shaped pieces.
Place strawberries, lemon juice, sugar and egg white in mixing bowl. Beat on low for 1 minute. Beat on high for 3 minutes until thick and fluffy. Fold in Cool Whip. Freeze in 8 x 8-inch pan for 2 hours.
In a large bowl, combine 1 cup of the flour, yeast and salt. Add water and oil. Beat until well blended, a couple of minutes with mixer at low speed. Stir in remaining flour gradually, to make a firm dough. Knead dough on a floured surface 10 to 12 times. Or do it my way and knead it right in the bowl. Cover; let it rise 15 to 20 minutes. Divide dough in half. Makes two 12-inch pizza crusts. Grease pans first. Bake in preheated oven at 400° for 10 to 15 minutes (begins to brown). Top with sauce and your favorite toppings and bake 10 minutes, until cheese melts.
Mix oil, chocolate squares and sugar. Melt slowly and mix well. A double boiler keeps this from sticking. Add vanilla. Sift together salt, flour and baking powder. Add to oil mixture and blend together well. Chill several hours or overnight. Preheat oven to 350°. Roll a spoonful of cookie mix in the powdered sugar. Place on a greased cookie sheet. Bake 10 to 12 minutes.
Beat cream cheese until creamy; add lemonade and milk. Beat until well blended. Fold in 3/4 of whipped cream and 2/3 of the pie filling. Put in pie crusts. Top with blueberries and whipped cream.
Cut beef in small pieces and spread on bottom of 9 x 13-inch pan. Roll chicken breasts, tucking in any loose pieces to smooth. Wrap tightly with bacon strip. Place on top of beef. Blend sour cream and soup and spoon over chicken. Bake at 325° for 2 hours. Serve with rice or noodles.
Heat butter in a large frying pan until melted and foam has subsided. Beat egg and flour together. Dip cheese slices in egg mixture and fry until well browned on both sides. Pour brandy over the cheese in the skillet and ignite. Squeeze lemon juice over the cheese until flame subsides.
Cook spaghetti. Drain. Keep warm. Combine soy sauce, sherry, cornstarch and 1 cup water. Set aside. Cook pork with ginger, garlic and red pepper. Add green onions. Stir-fry 1 minute. Add soy sauce mixture. Cook and stir until boils and thickens. Add shrimp. Heat. Toss over noodles.
In crock-pot, turned on low, put in stew meat, vegetables and the soups, no water. Cook for 8 hours. Yields 4 servings.
That's something I'm able to toss with the best, all over the table, the floor and the guest!
Cream softened cream cheese and oleo. Add flour. Mix well and roll into ball. Wrap in wax paper. Chill 4 hours or overnight. Divide dough in half. Roll one piece to fit bottom of medium size cookie sheet. Spread with cool filling. Roll rest of dough and place on top of filling, sealing edges by pressing around edges of pan. Prick top full of holes and sprinkle with powdered sugar. Bake at 350° for 25 to 30 minutes.
Add all ingredients in baking dish. Add enough milk to make it soupy. Bake at 350° for 20 to 25 minutes.
Cream sugar and oleo; stir in milk a small amount at a time. Blend in vanilla and salt. Mixture may be slightly dry. Coat each cherry with mixture. Dip cherries in mixture. Place on wax paper with toothpick to harden. Makes 3 to 4 dozen.
Mix all dry ingredients together real well and store in large container. Add 2 heaping tablespoons to a cup of boiling water and stir well. Add marshmallows for extra taste.
Add boiling water to jello and 1 cup pineapple juice from crushed pineapple. Let jello set, not solid, just loose, and then whip in the cream cheese, Cool Whip, celery and pineapple. Garnish with nuts and chill.
Drain the salmon and look it over carefully for bones and bits of skin. Using a fork, crumble it in a mixing bowl. Add the oil, lemon juice, salt, and pepper. Beat them into the salmon until you've obtained a smooth, evenly blended mixture.
Pour water over apricots. Let stand 10 minutes. Add sugar to beaten egg. Sift dry ingredients together. Stir in nuts. Add apricots to dry ingredients. Stir in egg mixture. Stir in shortening and vanilla. Bake in 10 x 5 x 3-inch loaf pan for one hour at 350°.
Mix flour, butter and confectioners sugar. Press in ungreased square pan (8 x 8 x 2-inch), building up a 1/2-inch edge. Bake 20 minutes. Beat remaining ingredients, about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or until imprint remains when touched lightly in center. Cool and cut.
Preheat oven to 350°. Thaw shell at room temperature for 20 minutes. Mix broccoli with soup, egg and cheese. Pour into shell. Sprinkle with crumbs and almonds. Bake for 30 to 35 minutes. Great luncheon or supper dish. Can be prepared with other frozen cooked or canned vegetables such as carrots, limas, celery, green beans, peas, cauliflower, etc.
To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the puree. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink.
Knead dough. Let rise in large bowl covered with a lid or towel until double size (in a warm place). Shape into desired shapes. Let rise about one hour. Bake at 375° until brown. You can make rolls, hamburger buns or hot dog buns.
Saute oleo or butter, onion and garlic. Add zucchini and cook until soft. Put in blender and add remaining ingredients; blend on high until smooth. Add salt to taste. Serve heated or cold.
Mix all together and pour into 2 loaf pans. Bake at 350° for 1 hour.
Cut cucumbers crosswise in even slices. Soak in lime for 24 hours in 2 gallons of water. Drain cucumbers. Wash in clean water. Soak 4 hours. Change water every hour for four hours. The last time drain on towel. Do not drain in silk. Bring to boil sugar, vinegar and pickling spice. Pour over pickles. Let set overnight. Next morning, bring to boil until clear (about 35 minutes). Put into hot jars and seal.
Drain pineapple. Put in bottom of baking dish. Pour cans of peaches on top of pineapple. Pour dry yellow cake mix on peaches. Pour melted margarine on dry cake mix. Pour pecans on top. Bake at 350° for 30 to 40 minutes or until brown.
Combine first 3 ingredients in 9-inch pie plate. Mix remaining ingredients and fill rice shell. Top with grated cheese. Bake at 375° for 50 minutes or until done.
Combine broccoli, onion, cheese and Bac*Os. Mix dressing and pour over mixture. Toss well. Chill before serving.
Shape beef into 8 thin patties. Sprinkle with salt and pepper. Place selected filling over 4 patties and top with other 4 patties. Seal fillings inside by pinching firmly around edges. Put into microwave dish; cover with wax paper and microwave at High 7 to 9 minutes. Rotate dish 1/2 turn after 4 minutes.
Put half of vegetables on bottom. Salt and pepper meat and put in crock-pot. Add rest of vegetables and liquid. Cover and cook on low for 10 to 12 hours.
Layer in order given and sprinkle with Bac*Os or bacon. When ready to serve, put on a bed of lettuce.
In a bowl, put water (add color to the water), then add soap flakes. Mix until thick and no lumps. Press the mixture tightly into the cubes of an ice tray. Let the tray sit in a warm, dry place for several days or until hard. Pop them out and they are ready to use on anything washable (sink, tub or countertop).
Mix all ingredients except sausage and pineapple in large bowl, add sausage and mix well. Shape meat mixture in 5 ounce oval patties about 1-inch thick. Place in single layers on greased baking sheet. Top each patty with pineapple slice. Bake at 350° for 1 hour.
Mix Half and Half, whipping cream, eggs, sugar and vanilla. Arrange bread on bottom of 10 x 12 pan. Pour mixture over bread. Mix cinnamon and sugar and sprinkle over top. Spread raisins on top and cover with foil. Bake in water bath at 400 degrees for 75-90 minutes.
Cook shrimp in simmering salted water 3 to 4 minutes. Drain and cool. Peel and clean.
Combine olive oil, vinegar, ketchup and chili sauce and simmer about 30 minutes to remove ketchup taste. Add cauliflower, peppers and onions and simmer 10 minutes. Add beans, mushrooms, olives and pickles and bring to a boil. Add tuna and bring to a boil, stirring constantly. Remove, cool and place in containers for freezing or seal in jars. Makes a great Christmas gift!!!
Thaw bread dough; do not let rise. Grease a 9 x 13-inch cake pan. Mix together melted butter, brown sugar, milk and cinnamon. Pour 1/3 of caramel mixture into the pan. Cut or tear bread dough into walnut size pieces and place in pan. Pour remaining caramel on top. Let rise. Bake at 350° for 30 minutes. Cool 5 to 10 minutes and invert on tray.
Put butter, oil, cocoa and water in saucepan and bring to a boil. Sift together flour and sugar. Pour chocolate over dry ingredients and mix well. Then add buttermilk, baking soda, eggs and vanilla. Pour into greased broiler pan or jelly roll pan. Bake for 20 minutes at 400°. While hot, frost.
Combine syrup, margarine and brown sugar in saucepan. Cook over medium heat until syrupy. Do not boil! Pour into 9 x 13-inch pan (glass preferred). Layer bread over syrup. Beat together until foamy eggs, milk, vanilla and salt. Pour over bread. Cover pan with foil and refrigerate overnight. Remove foil to bake. Bake at 350° for 45 minutes. When done, let set 5 minutes. Sprinkle with powdered sugar. Cut into squares and serve. May be topped with strawberries, blueberries or other fresh fruit. Doesn't need syrup or butter.
Cook onions in butter in a 4-quart Dutch oven over medium heat, stirring occasionally until onions are tender and just begin to brown. Sprinkle with flour; gradually stir in one can of broth. Heat to boiling; stir constantly. Stir in remaining broth, water and Worcestershire sauce. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes. Place 1 slice of toast in each of 6 heatproof bowls; pour soup over toast. Sprinkle with cheese. Broil soups with tops 3 to 4 inches from heat until cheese is melted and light brown, about 5 minutes.
Make thick cream sauce as follows: Melt butter in heavy saucepan. Blend in flour, add milk, stirring constantly until thickened. Season with salt, onion, lemon juice, Worcestershire, parsley, red pepper and celery salt. Add eggs, unbeaten, and stir, but do not boil. Mix well with crabmeat. Place in Pyrex dish. Cover with crumbs, dot with butter. Bake in 350° preheated oven for 30 to 40 minutes. (I always add a little more "dashes" of all seasonings.) Just taste and season.
Marinate sliced meat a minimum of 1 hour before preparing to stir-fry, grill, bake, etc.
Place pork chops in baking dish. Sprinkle sugar over chops and place a slice of onion on each. Mix together ketchup and water; pour over chops. Pour lemon juice over chips. Bake at 350° for 45 to 60 minutes, covered.
Soften cream cheese. Add rest of ingredients, except pecans. Mix together. Chill enough to shape into 2 balls or logs. Roll in chopped pecans.
Drain pineapple; reserve 1 cup of juice. Combine all fruit in a large bowl; toss gently. Combine pudding and juice in a large mixing bowl. Beat on medium speed for 1 minute. Pour pudding mixture over fruit and toss gently.
Combine egg yolks with milk and mix well. Add lime juice a little at a time and stir until filling is smooth and creamy. Pour into the crust and bake in a preheated 350° oven for 10 minutes. Chill. Just before serving, top with whipped cream and garnish with a twist of lime.