HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preset oven to 350°. Place all veggies in shallow greased baking dish (13 x 9 x 2-inch). Mix up. Put bouillon in small pan. Add olive oil, garlic and rest of the spices. Pour over veggies. Cover tightly with foil and bake 1 hour and 15 minutes, stirring occasionally. Parmesan Chicken and Ghivetch make a very elegant company dinner for 8 or 10.
Combine sour cream, cream cheese and seasonings. Mix well. Stir in Cheddar cheese and crabmeat. Cover and chill 2 hours. Sprinkle with paprika. Serve with crackers.
Cook spinach as directed on box; reserve 1/2 cup liquid. Melt butter, add flour and stir until smooth. Add onion; cook until tender. Add liquids and stir until smooth. Slice the cheese (use 1/2 of the roll if you don't want it too hot). Add seasonings, stir until cheese is melted. Add the spinach and stir until mixed thoroughly. Pour into a casserole dish; top with buttered bread crumbs. Bake at 350° for 30 minutes. Best if made the night before.
Saute onion and celery in butter. Add Cheez Whiz and soup. Add cooked rice and slightly cooked broccoli (chopped fine). Put in casserole dish. Bake at 350° for 40 minutes.
Combine first 6 ingredients; mix well. Cover each cheese cube with about 1 tablespoon meat mixture, carefully sealing all around. Place meatballs in a lightly greased 13 x 9 x 2-inch pan. Bake, uncovered, at 350° for 20 to 25 minutes. Place pizza sauce in a large pot. Cook over medium just until boiling. Add meatballs. Stir gently and cook until heated through. If desired, serve on a bed of lettuce and garnish with mushrooms. Makes 6 servings.
Heat water, oleo and cocoa to boiling. Combine flour and sugar and add to boiled mixture, then add remaining ingredients. Bake in sheet pan at 400° for 20 minutes.
In wok or large frying pan, heat 1 tablespoon oil. Add frozen vegetables with 1 tablespoon garlic salt and stir frequently until cooked. Remove from wok or pan. Add remaining oil, boneless chicken, garlic salt, salt and pepper. Stir frequently until cooked. Add cream of mushroom soup with half can of water. Stir well, then add into cooked chicken. Cook over low heat for 5 minutes. Serve over white rice.
Drop pasta into salted boiling water and cook until al dente, just tender. Drain pasta in colander. Toss with pesto, cheese and pepper to taste. Serve hot with extra Parmesan cheese on the side.
In skillet cook onion and green pepper in oil until tender but not browned. Stir in remaining ingredients, cover and simmer 15 minutes. Serves 3 to 4.
Grind peppers, apples and onions all together. Mix vinegar, sugar, salt and spices. Let come to boil. Add ground mixture and boil 10 minutes. Put into sterilized jars and seal.
Soften cheese to room temperature. Blend all ingredients except pecans. Shape into round ball and roll in pecans. Serve with your favorite wheat crackers. It may be made in advance of a party several days. It keeps well in the refrigerator wrapped in wax paper.
Peel and remove all green and pink portions from melon. Cut into 1-inch cubes and soak overnight in salt water. Drain, cover with fresh water and cook until almost tender. Drain.
Place all ingredients, except nuts, in a bowl. Microwave at High dial until chocolate chips, etc. are melted together, 3 to 5 minutes, stirring once or twice during cooking.
Bake in 325° convection oven for 25 minutes for muffins and 1 hour for loaves. Yield: 250 muffins; use #14 or #16 scoop or 10 loaves of bread.
Mix first 4 ingredients. Sift next 5 ingredients and add to mixture. Stir, then add walnuts and raisins. Bake 1 hour at 275° if you have a colored Bundt pan; if not, 300° in a greased and floured pan.
Place green beans in a baking dish. Combine all remaining ingredients in a saucepan, except for cheese. Heat over medium heat for about 15 minutes and pour over green beans. Sprinkle with remaining 1/2 can Parmesan cheese and dust with paprika. Bake at 350° for 30 minutes, until bubbly.
Preheat broiler. Place bananas in a single layer in an ovenproof baking dish. Sprinkle bananas with lemon juice. Pour rum over bananas. Sprinkle bananas with brown sugar and dot with butter. Broil 4 inches from heat until bananas are lightly browned and very tender, about 6 minutes. Serve hot from baking dish.
Mix onion and potato. Add salt and hamburger. Mix well. Shape into patties. Brown on one side in skillet. Turn. Pour tomato juice over patties. Cover and cook 35 to 40 minutes on low heat. Can be fixed on grill, leaving tomato juice off. Makes 4 to 6 servings.
Stir oil and mix all at once into flour. Make into ball and divide in two. Roll each ball between 2 sheets of wax paper. Remove top sheet of paper and turn crust into pan. Remove other paper. Fill pie. Roll other ball in same manner and cover pie. Press edges together.
Make milk gravy, but do not brown. Add tomato sauce, chili beans and peppers. Saute hamburger meat. Salt and pepper to taste; drain. Warm flour tortillas in microwave. Lay tortillas flat on serving plate. On half of it, put a layer of meat, onion and grated cheese. Fold; cover with sauce and top with lettuce and tomato.
Season fish with lemon pepper and Mrs. Dash. Dredge in corn meal. Spray aluminum foil with Pam. Place in oven at 350°. Bake at 350° for 20 minutes. Take out and sprinkle with paprika, lemon juice and sweet basil. Use a little squeeze oleo. Cook until brown and tender, about 25 minutes.
Mix the first 3 ingredients like pie crust. Pat into cookie sheet (ungreased) in 2 strips, 3 inches wide and as long as the sheet. Put water in saucepan with butter. Heat to boiling point. Remove from heat and add flour, all at once; immediately stir until smooth (using wooden spoon). Stir in 1 egg at a time and beat well after each addition; add flavoring and spread on top of first mixture. Bake at 350° for 55 to 60 minutes.
Mix together all the ingredients. Pour in greased and floured loaf pans (2) and bake 50 minutes in a 350° oven. For smaller loaves, reduce the oven temperature. Cool 5 minutes and glaze.
Combine granulated sugar, flour, 2 tablespoons cocoa, baking powder and salt in mixing bowl. Add nuts. Stir in milk, oil and vanilla; spread into an 8-inch square pan. Mix brown sugar, 1/4 cup cocoa, salt and hot water. Pour over unbaked batter. Bake at 350° for 40 to 45 minutes.
Mix soup and broth in casserole dish. Add chicken, eggs and vegetables with salt and pepper; set aside. Mix milk, butter and flour well. Do not beat. (Batter will be lumpy.) Pour batter over chicken mixture. Do not stir. Bake at 350° for 30 to 45 minutes.
Brown ground beef in 10-inch skillet; drain. Stir in uncooked macaroni, sauce mix and hot water. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 15 minutes, stirring occasionally. Uncover and cook until desired consistency. Makes 5 servings (1 cup each).
Melt margarine. Crush cookies and mix together. Press into 9 x 13 pan. Mix pudding, milk and ice cream together and pour over cookies. Cover this with 1 container of Cool Whip. Top with crushed candy bars. Put in refrigerator for 2 or 3 hours before serving.
Saute scallops (which have been chopped fine) in oil with onion, parsley and seasonings for 1 minute. Mix in cracker crumbs. Spread evenly on each fillet, then sprinkle grated cheese; add a few drops of lemon juice over dressing. Roll each fillet, jelly roll fashion. Skew with toothpicks. (These may be cut after being rolled, making two roll-ups out of each.) Dot each with butter. Place on a cookie sheet lined with foil. Cover lightly with foil and bake in preheated oven at 350° for 10 minutes. Remove foil and cook another 10 minutes or until fish flakes easily when touched with a fork. Serves 6.
Cream margarine and sugar. Blend in almond extract and salt. Add flour. Mix well. Shape dough in balls. Roll in sesame seed. Place on cookie sheet and flatten slightly. Fill with jam. Bake at 400° for 10 to 12 minutes.
Unroll crescent rolls and press in bottom of a medium pizza pan. Bake at 350° for 8 to 10 minutes. Cool. Mix mayonnaise, cream cheese, garlic powder, dill weed and onion. Spread over cooled crust. Top with thinly sliced vegetables; cucumbers, radishes, green peppers, tomatoes, etc.
Combine first 4 ingredients, in a baking dish with lid. Mix tomato soup and water. Pour over ingredients and cover. Put in a 325° oven and bake for 3 hours or until done.
Cook spring macaroni according to package directions. Rinse and cool. Place in large mixing bowl. Add diced onion, celery and green pepper to cooled macaroni. In a saucepan, combine sugar, hot water and vinegar. Stir until the sugar dissolves. Place mayo and turmeric in a medium sized mixing bowl. Stir until smooth. Add the sugar, hot water and vinegar mixture to the mayo mixture. Mix well. Pour over the macaroni mixture in the large mixing bowl. Stir well. Refrigerate 24 hours. Stir once or twice before serving.
In 1-quart measure, combine 1/2 cup water with all ingredients except milk. Microwave on High for 2 to 3 minutes until chocolate melts and mixture is smooth, stirring once. Add milk to measure; stir to combine. With vented cover, microwave on High for 3 minutes until heated through. Stir before serving. Makes 4 servings. May use whole milk if preferred.
Pour water off canned beans. Put in oblong pan. Sprinkle some onion rings over beans and mushrooms. Mix a little water with soup and pour over beans. Put rest of onion rings on top. Bake at 350° for 30 minutes.
In a large fry pan, brown beef and onion; drain fat. Stir in tomato sauce, taco mix and olives. Separate crescent dough in 8 triangles. Place triangles in ungreased 9 or 10-inch pan. Press to form crust. Sprinkle 1 can corn chips over crust. Spoon meat mixture over crust and chips. Spread sour cream over meat mixture; cover with cheese. Sprinkle remaining chips. Bake at 375° for 20 to 25 minutes until crust is brown. Serve in wedges topped with lettuce, tomato and avocado slices.
Add soda to boiling water and cool. Cream shortening and sugar; add eggs and soda mixture. Add remaining ingredients; mix well. Spoon into greased muffin tins. Bake at 375° for 25 minutes. Keep remaining batter in an airtight container in refrigerator; do not stir. Will keep 6 weeks.
Dissolve Jell-O in 3 cups boiling water. Stir in pineapple and juice along with the relish. Pour into two 13 x 9-inch pans and refrigerate.
In 9 x 13-inch cake pan, put in rhubarb and sprinkle with sugar and package of strawberry Jell-O. Mix cake mix according to directions and pour over rhubarb. Bake at 350°, approximately 55 minutes. Serve with whipped topping or ice cream. Serves 12 to 16 people.
Cover spareribs with cold water and bring to a boiling point. Skim. Add onion, sauerkraut and caraway seed. Simmer, uncovered, for 2 hours or until meat is tender. Add no salt. The brine in the sauerkraut is salty.
Mix dry ingredients, shortening and milk. Knead through with hands. Roll out and cut with round cookie cutter or another shape of your choice. Bake at 450 degrees for 12 - 15 minutes.
Heat oven to 350°. Beat first 3 ingredients until fluffy. Add 1/4 cup corn syrup, egg, water and vanilla. Mix until smooth. Stir in combined dry ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet. Press into 2 1/2-inch circles. Bake 9 to 11 minutes or until golden brown. Cool 1 minute. Remove to wire rack. Cool completely.
Pour boiling water over rice and onion in 2-quart bowl. Cover with foil and let stand 5 minutes. Stir in dressing and remaining ingredients and mix lightly. Serve on lettuce if desired. Makes 4 servings.
Melt butter; set aside. Mix remaining ingredients except for fruit. Pour into butter. Put fruit on top of batter mixture. Do not stir. Bake at 350° for 30 minutes.
Roll vanilla wafers into crumbs. Stir in melted margarine. Press into pan.
Preheat broiler. Place potatoes in a large saucepan. Add milk and water to cover. Bring to boil. Reduce heat. Cover and simmer 15 to 20 minutes until soft. Drain potatoes, reserving cooking liquid. Place potatoes in food processor or blender. Add butter, brown sugar, granulated sugar and cinnamon. Process until well blended. Thin with reserved cooking liquid, if necessary. Pour mixture into 9-inch square glass baking dish. Sprinkle marshmallows over potatoes mixture. Broil 8 inches from heat source for 1 minute until marshmallows are lightly browned.
Mix sugar, vinegar, mustard seed, celery seed and turmeric. Pour over cucumbers and onion. Do not cover. Microwave 4 minutes on High. Stir and repeat 4 minutes on High.
Place in cake pan 1 cup brown sugar, boiling water and butter. Make a batter of remaining ingredients. Drop by spoonfuls into mixture in pan. Bake about 20 minutes at 350°.
In medium bowl, mix flour and salt. Add shortening with pastry blender or two knives. Mix until like coarse oatmeal. Quickly sprinkle ice water, one tablespoon at a time, tossing lightly with fork after each addition and pushing dampened portion to side. Sprinkle only dry portion remaining in center of bowl. Pastry should be just moist enough to hold together, not sticky. Flour board. Roll out for one 9-inch pie shell.
Mash bananas until smooth and creamy; beat in orange juice, honey, salt and vanilla. Add milk; beat well and chill. Makes 6 servings.
Heat oven to 350°. In large bowl, combine all ingredients. Blend well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool 1 minute and remove from sheet. Makes 4 1/2 dozen cookies.
Brown ground chuck. Drain off grease. Add pizza sauce and bring to a slow boil. Break American cheese into pieces; add to meat mixture. When cheese melts, stir and set aside to cool. Put meat mixture on a bun. Sprinkle Mozzarella cheese on top of meat mixture. Wrap each sandwich in foil; reheat at 350° for 15 minutes or until hot.
Layer into 10-inch deep pie dish (sprayed with nonstick spray) the broccoli, small onion (diced fine) and Swiss cheese.
Fry bacon and drain. Break up in pieces. Mix everything together and bake 2 hours at 325°. Stir occasionally. (Can slice bacon after freezing, then fry and drain.) Serves 6 to 8.
Use a 9 x 13-inch dish for this recipe. For the first layer, dissolve 1 package jello in 1 cup boiling water. Add 1 small package strawberries, 2 sliced bananas and 1/2 can crushed pineapple; mix well. Chill until firm. Spread sour cream over congealed layer. For the second layer, repeat the directions for the first layer.
Preheat oven to 350° (325° for glass). Combine flour, oats, brown sugar and butter. Set 1/2 cup aside and press the rest firmly down and bake 10 minutes. Pour milk evenly over crust. Sprinkle nuts and chocolate morsels on and press down and bake for 25 to 30 minutes or until golden brown.
Melt margarine in Bundt pan. Sprinkle cheese and oregano over margarine. Place biscuits in pan without separating them. Bake for 30 to 35 minutes at 350°. Invert onto plate or into basket. Pull apart and serve while still hot.
Dissolve Jell-O in boiling water. Add cream cheese and contents of pear can. Blend in blender until smooth. Pour in molds and chill. Serves 8.
Wash spinach. Dry; remove stems and tear up. Slice onion thin and separate into rings. Trim mushroom stems; rinse and slice. Drain oranges and hull berries. In large bowl, toss ingredients. Turn into large salad bowl (5 to 6-quart) and add dressing lightly. Sprinkle with bacon and serve.
Sift together flour, sugar, salt, soda and cinnamon. Add oil, vanilla, eggs and pineapple. Mix by hand (no mixer). Fold in bananas and nuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes.
In 3-quart casserole (for microwave) or large soup pot (for top of stove). Combine all ingredients, cover and microwave on High (about 45 minutes, stirring once), or simmer on the top of the stove, until all vegetables are tender.
Cook and mash potatoes. Add sour cream, sugar, butter, salt and pepper. Beat with mixer until light and fluffy. Add chives, dill and drained spinach. Place in casserole and sprinkle with cheese. Bake at 400° for 20 minutes. Delicious!
Drain green beans and separate into groups of about 7 beans. Wrap each bundle with one slice of bacon and secure with a toothpick. Arrange in a well greased 9 by 13-inch baking dish. Pour Italian dressing evenly over bundles. Sprinkle on enough brown sugar to suit your taste. Bake at 350 degrees for 15 minutes. Drain and and remove toothpicks. Serve hot.
Blend the first 5 ingredients well. Mix together the remaining ingredients; add to first mixture. Mix well. Bake in 2 loaf pans at 325° for 1 hour, or until done. (I usually double the recipe, then make 3 loaves. Increase time.)
Combine the dry ingredients and set aside. Cream the butter until light. Gradually add sugar. Mix in eggs, one at a time. Add orange peel, vanilla and nuts. Add dry ingredients and mix until blended. Chill in refrigerator at least 1 hour. Grease and flour baking sheet. Divide and shape dough into 1 1/2-inch wide logs. Bake in preheated 350° oven until light brown, about 20 minutes. Cool slightly and cut on diagonal into 1/2-inch wide slices. Turn cut side down and bake until golden, about 15 minutes. Cool. These freeze well.
Heat oven to 450°. Cut shortening into flour with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball (too much milk makes dough sticky, not enough makes biscuits dry).
Combine all ingredients; mix well and shape into a loaf. Bake at 375° for 60 to 90 minutes.
Boil 3 cups water and stir in Jell-O and pudding mixes. Cook until thickened and set aside to cool.
Crumble sausage into a 3-quart microwave-safe casserole dish. Stir in onions and celery. Cover with lid and microwave on High for 5 minutes or until sausage is no longer pink. Stir once during cooking to separate meat. Stir in butter, apples and broth. Cover and microwave on High for 5 minutes or until apples are tender and broth is boiling, stirring once during cooking. Stir in stuffing mix, pecans and parsley. Let stand, covered, for 5 minutes. Makes about 6 1/2 cups or 10 servings.
Combine potatoes, celery, onion, eggs, celery seed and salt and pepper; set aside. Mix Miracle Whip, mustard, sugar, vinegar and cream. Pour over potatoes, onions, etc. Chill cauliflower and broccoli, then cook and drain. Mix eggs, salad dressing, cream of mushroom soup, stuffing mix and small onion. Melt margarine and pour in casserole. Add broccoli and cauliflower. Pour over other ingredients. Add grated Cheddar cheese on top. Bake at 350° for 15 to 20 minutes.
Combine yeast and warm water; let set 5 minutes. Add buttermilk to yeast mixture and set aside.
Place pork chops (about 24 ounces) on rack in roasting pan. Combine other ingredients. Brush pork chops with mustard mixture. Bake in preheated 450° oven for 15 minutes.
Plunge the tomatoes in boiling water until the skins crack, then peel the skins off. Crush the tomatoes by hand. In a large skillet or heavy bottom pan, heat the olive oil and slowly fry the onion, garlic and basil. Add the white wine and reduce by half. Add the crushed tomatoes and cook slowly for 5 to 10 minutes. Place the heavy cream in a large pan and boil until it is reduced to sauce consistency. Cook shrimp in the tomato sauce and season with salt and pepper. Stir in the cream, toss the sauce with the spinach linguine and grated cheese. Sprinkle with fresh parsley and serve immediately.
First Layer: Mix flour, margarine and nuts. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
In a 3-quart saucepan, cook and stir cinnamon candies in water until dissolved. Add apples and cook slowly uncovered for 15 to 20 minutes or until tender, turning once during cooking. Chill apples in syrup several hours, turning once. Blend cream cheese, milk and lemon juice until smooth; stir in pineapple, dates and walnuts. Drain apples. Stuff center of each apple with some cream cheese mixture. Serve on lettuce-lined plates. Makes 6 servings.
Mix all together. Beat well and pour into unbaked pie shell. Sprinkle 1/2 cup sugar evenly over top and let stand until sugar dissolves for glaze. Bake at 300° for 1 hour. Makes 2 pies.
Scramble eggs lightly with milk and salt; add cheese. Put into greased oblong dish and refrigerate overnight. Next morning, mix together soup, mushrooms and sherry. Pour over eggs; sprinkle with Parmesan cheese and paprika. Bake at 325° for 25 minutes. Great to serve for Christmas morning brunch.
Mix dry ingredients. Mix beaten eggs and oil; add to dry ingredients. Add vanilla, pineapple, bananas and nuts. Do not beat. Fold and blend gently. Bake in three layers for 30 minutes at 350°.
In a small saucepan, cook poppy seed with honey and water for 5 to 7 minutes. Cool. Cream butter and sugar until light and fluffy. Add cooled poppy seed mixture. Add egg yolks one at a time. Beat well after each addition. Blend in sour cream and vanilla. Sift together the flour, soda and salt. Gradually add to fruit mixture, beating well after each addition. Beat egg whites until they form stiff peaks and fold into batter. Pour into lightly greased and floured 9-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until done. Cool in pan 3 minutes. Remove to rack. Frost, if desired.
Remove skins from sausages and brown meat together. Add onion and pepper and cook until done. Drain meat, then combine with tomatoes, tomato sauce, spices and molasses. Cook several hours, until very thick. Add wine. Keep warm.
Place all ingredients in blender. Mix. Add ice until mixture becomes frozen. Makes 4 drinks. Garnish with a strawberry or whipped cream, if desired.
In serving dish, spread beans on bottom, then avocados mixed with lemon	juice and garlic salt. Mix sour cream and mayonnaise with taco seasoning. Spread on top of avocados. Layer on top of this the onion, peppers, olives and cheese. Garnish with tomatoes, diced.
Heat chocolate and water in 1 1/2-quart saucepan, stirring constantly, until chocolate is melted and mixture is smooth. Stir in sugar and salt. Heat to boiling; reduce heat. Simmer, uncovered, stirring constantly, 4 minutes. Stir in milk; cover and heat through, but do not boil. Just before serving, beat with hand beater until foamy.
Dilute 1/2 cup Ranch dressing with milk. Dip chicken in diluted dressing, then roll in bread crumbs. Place on foil-lined pan and bake for 20 to 30 minutes at 375°. To serve, use Ranch dressing as a sauce for dipping the chicken.
Heat 3 tablespoons of the olive oil and garlic in a large saute pan on medium heat until it starts to sizzle and garlic begins to brown, about 4 minutes. Add red pepper flakes, handful of spinach and lemon juice; cook, tossing for 1 minute, until spinach is slightly wilted. Continue adding and tossing remaining spinach until wilted, about 3 to 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Arrange spinach in center of 4 small plates. Wipe the pan clean and heat 1 tablespoon of the remaining olive oil over high heat until it starts to sizzle. Season scallops with 1/4 teaspoon salt and pepper. When the pan is smoking, add scallops and cook for 1 minute on each side. Remove scallops from pan and arrange around spinach on each plate. Put pan back on high heat; add remaining olive oil and the shallots. Saute for no more than 30 seconds. Add white wine, parsley and remaining salt. Cook over high heat until reduced in half, about 1 to 2 minutes, until it has a syrupy consistency. Spoon over scallops and spinach. Serve.
Prepare macaroni according to directions on package. Brown meat in skillet, drain off fat. Combine all 3 in big bowl and serve.
Heat oven to 350°. Prepare cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy. In another bowl, sift remaining sugar, flour, soda and salt; add Wesson oil and half of buttermilk. Beat 1 minute; add remaining butter, egg yolk and chocolate. Beat 1 more minute. Fold in meringue. Pour in pans. Bake 30 to 35 minutes.
Cut off stem ends of okra and discard. Slice okra pods in 1/2-inch slices. Put meal and flour in Ziploc bag. Add salt and pepper to taste. Heat cooking oil in skillet until one piece dropped into oil sizzles immediately. Put sliced okra pieces in bag with meal/flour mixture and shake well. Drop pieces into hot greased. Turn as pieces brown. Cook crisp. Drain on paper towels.