HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and bell pepper in margarine. Add whole kernel and cream-style corn, eggs, salt and pepper. Mix and pour in casserole dish. Sprinkle Italian bread crumbs on top. Bake at 325° for 1 hour uncovered.
Combine all ingredients. Pour into long cake pan. Bake at 350° for 25 to 30 minutes, until light brown on top. Will form a custard.
Cook sliced squash and onion in boiling water, slightly salted, 4 minutes. Squash must be a little crisp; drain. Combine chicken soup and sour cream; stir in carrots, squash, onion and salt to taste. Combine stuffing mix with butter; spread half in baking dish. Spoon in vegetable mixture. Sprinkle on rest of stuffing. Bake at 350° for 25 minutes. Serves 6.
In large casserole dish, beat eggs; add corn and mix. Add other ingredients except cheese. Grate cheese on top. Bake, uncovered, at 350° for 30 minutes to 1 hour.
Mix 1 small can cream, flour, vinegar and eggs. Add this to noodles, then add cubed smoked butt. Put in casserole and bake at 350° until browned a little on top (about 20 minutes).
Cream shortening and sugar well; add eggs 1 at a time, beating 1 minute after each egg. Add flour and milk alternately beginning and ending with flour; add vanilla. Bake in 3 layers at 350° for 25 to 30 minutes.
Preheat oven to 350°. Beat egg whites very stiff. Add salt and sugar and beat very stiff. Add nuts and chocolate chips to egg white mixture. Use nonstick cookie sheets or cover regular sheets with aluminum foil. Drop cookies from a spoon (they do not spread). Put in oven, turn oven off and leave the cookies in the oven overnight. Do not peek! Next morning, remove from pan and store in airtight tins. Makes 3 to 4 dozen cookies.
Thaw and drain spinach. Drain water chestnuts. Mix together all ingredients and put in refrigerator until served.
Brown ground meat in saucepan with bell pepper, onion and seasonings. Cook egg noodles according to package directions. Drain meat and layer in Dutch oven or casserole dish: noodles, meat, corn, tomatoes and sauce and cheese. Repeat layers and bake in 350° oven for 45 minutes or microwave for 25 minutes.
Pound meat with mallet. Dip meat in beaten egg; roll in mixture of Parmesan cheese and crumbs. Heat oil in skillet and brown steak on both sides. Lay in a shallow pan or 9 x 13-inch dish, then in same pan, cook onions until soft. Stir in seasonings and tomato paste. Add hot water, stirring constantly, scraping brown bits from pan. Pour sauce over meat. Bake at 350° covered for 35 minutes. Uncover. Put on cheese and bake 10 minutes or until cheese is melted and sauce is bubbling. Serve with rice.
Mix butter, sugar and milk. Beat egg and stir in. Bring to a boil. Remove from heat and add coconut, nuts and cracker crumbs. Mix well. Line pan with crackers and pour mixture on top. Add another layer of crackers and top with icing.
In large bowl, beat eggs with honey until thick and lemon-colored. Stir in juices. Cover and chill. Just before serving, put ice cream in bowl. Add juice mixture, then soda. Sprinkle with nutmeg. Makes 14 (6-ounce) servings.
Cook macaroni. Drain and cool. Beat eggs until fluffy. Add sugar, flour, juice from pineapple and oranges. Cook until thick. Cool a little. Add the cooked macaroni. Refrigerate overnight. Before serving, add fruit and Cool Whip. Mix thoroughly. Delicious and filling. Can also be used as a dessert.
Sift flour, baking soda, salt and sugar together in mixing bowl. Cut in shortening with 2 knives or pastry blender until the mixture looks like coarse corn meal. Lightly mix in raisins. Combine vinegar and milk. Add 1/2 of this liquid to dry ingredients and blend. Add remaining liquid and stir.
Cook tubettini, alphabets or orzo according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)
Mix together dry cake mix, melted butter and 1/3 cup evaporated milk. Spread half of this in an ungreased 9 x 15-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips and nuts on top of partially baked cake mixture. Melt the caramels with remaining evaporated milk and drizzle over chocolate chips and nuts. Crumble and pat the remaining cake mixture on top and bake another 20 minutes at 350°. Cut when cool.
Dissolve gelatin in chicken broth. Soften cream cheese and add to chicken broth mixture. Refrigerate until starting to congeal, then add the chicken, nuts and olives. Place in a mold and refrigerate. Place cranberry sauce in center to garnish (optional).
Beat shortening, sugar, eggs, milk and vanilla together until creamy. Sift together flour, soda and salt; add to creamed mixture. Blend well; stir in the 100% natural cereal, the box of dates and the cup of nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven at 350° for 10 to 12 minutes.
For low-fat diet use natural peanut butter (cream). For topping use Dream Whip made with skim milk. Mix first 3 ingredients and press in bottom of pie plate. Slice bananas on Rice Krispie mixture. Mix pudding according to directions on package. Put on top of bananas. Add topping, refrigerate.
Mix all ingredients well with electric mixer. Pour into prepared crust, either baked or graham cracker crust. May be frozen for later use. Top with Cool Whip if desired.
Brown ground beef. Prepare potatoes by box directions. In a 9 x 13 x 2-inch cake pan, layer ingredients, starting with ground beef and then green beans. Then pour entire can of soup over those layers. After you do that, layer mashed potatoes, then onions. Preheat oven at 350°. Top casserole with 2 mixed cheeses. Bake for approximately 15 minutes or until cheeses are melted.
Beat eggs and milk in bowl. Heat skillet on medium. Put grease in pan and wait until melted. When melted, dip one slice of bread in egg batter and put in skillet. Dip another piece of bread in the batter and put in skillet. Cook until both sides of the bread are golden brown. Then put one slice of cheese on top of the piece of bread and put the other piece of bread on top of the piece with cheese. Cook until cheese is melted. Repeat for the other two slices of bread. Makes 2 servings.
Cut chicken into 2-inch by 1/2-inch strips. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 tablespoons oil, baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon oil, and garlic to boiling. Stir in the cornstarch mixture; cook, whisking constantly, until thickened and bubbly. Remove from heat; keep warm.
Cream butter until light and fluffy. Add remaining ingredients. Blend thoroughly. Store in a tightly sealed container. Serve on hot rolls and breads.
Mix squash, sugar, salt, cinnamon, ginger and nutmeg together. Beat eggs with milk and add to mixture. Pour mixture into an unbaked pie shell. Bake at 425° for 20 minutes, and then 375° for 45 minutes.
Beat egg, oil and milk together. Sift dry ingredients together; stir liquid into flour mixture. Beat until smooth. Peel and slice onions across, about 1/4-inch thick. Separate into rings. While mixing batter, soak onion rings in milk, then dip rings in batter, taking care to cover completely. Fry in deep fat at about 375°. Salt lightly; keep in oven until ready to serve.
Beat egg yolks; add to milk, flour, baking powder, salt and paprika, using swift strokes. Fold in parsley or onion, corn, ham and egg whites. Fry fritters in deep fryer until brown.
Mix the sugar, water, Karo, cornstarch and salt and cook over medium heat until it begins to thicken. Remove from heat and add jello. Let cool to lukewarm. Fill cooked pie shell 3/4 full of strawberries. Pour mixture over this. Top with Cool Whip and refrigerate.
In large mixing bowl, combine corn meal with 1/2 cup water. Bring the remaining 1 1/2 cups of water to a boil and add to corn meal mixture. Add shortening, molasses and salt; cool to lukewarm. Dissolve yeast in warm water; add to corn meal mixture. Stir in enough flour to make a stiff dough. Turn dough out on lightly floured board or pastry cloth and knead until smooth and elastic. Place in greased bowl; cover. Let rise in warm place until double in bulk, about one hour. Cut dough in half and shape. Place in greased loaf pan, 9 x 5-inch. Cover and let rise in warm place until double in bulk, about one hour. Bake in moderate oven (375°) for 50 minutes. Brush top with melted butter.
Brown meat and garlic in oil, drain; add tomato sauce. Add tomatoes and seasoning; simmer 30 minutes. Cook noodles until tender, drain. Arrange small amount of beef in greased dish. Top with 1/2 of noodles, spread with 1/2 cottage cheese, 1/2 of Parmesan; top with 1/2 of Mozzarella cheese. Repeat layers; top with remainder of beef mix and Mozzarella cheese. Bake at 350° for 45 minutes.
Grate cheese and butter; let stand at room temperature until soft. Mix dry ingredients. Mix cheese and butter, then gradually add dry mixture. Use a cookie press to make straws onto ungreased cookie sheets. The bar and the star plates work best for this recipe. Bake at 375° for 10 to 12 minutes.
Mix mayonnaise and juice to make a good dipping consistency. Coat chicken with mayonnaise mixture. Sprinkle with salt. Coat with crumbs. Place on rack and refrigerate until ready to cook. Melt some margarine in baking pan. Place chicken pieces in pan. Pour some melted margarine over pieces (don't crowd in pan). Bake at 350° for 30 to 45 minutes. Garnish with toasted coconut and almonds.
Cut butter into first 5 ingredients. Add egg mixed with buttermilk. Add to first ingredients (fold in), handling as little as possible. Pat out gently to 1/2 to 3/4 thickness. Cut out scones 2 to 3-inch circles. Bake in 400° oven 21 minutes or until lightly browned.
Over double boiler, melt the chocolate chips, then add and melt the butterscotch chips. Stir together until smooth. Stir in chopped nuts and then add chow mein noodles. Completely mix together. Drop by teaspoonfuls onto waxed paper. Refrigerate or freeze until serving. Makes dozens!
Take biscuits and roll each one flat. Place apples in each biscuit and pinch top and sides together. Place each dumplin into a baking dish. Take sugar, melted butter, Sprite and cinnamon and boil for 2 minutes, stirring constantly. Pour this liquid over each dumplin. If you have additional chipped apples, you can add this around each dumplin. Bake at 350° until brown, 25 to 30 minutes.
Combine brown sugar, nuts, butter and cinnamon; set aside. Cream shortening, sugar and vanilla thoroughly. Add eggs, 1 at a time; beat well. Sift flour, baking powder, soda and salt together. Combine Carnation evaporated milk and water; stir in vinegar. Add flour mixture alternately with milk mixture to creamed mixture; blend well after each addition. Turn half the batter into greased and floured loaf pan(9 x 5 x 3-inches). Top with brown sugar-nut mixture. Spread with remaining batter. Bake in oven at 325° for 45 to 50 minutes.
Crush the garlic. Add it to the oil and let stand several hours. Boil the egg just enough so that the egg white has turned white and the yolk is still runny (about 1 minute). Immediately remove from boiling water, break it and beat slightly. Cut the croutons and brown them in 1/4 cup of the garlic and oil. Tear the romaine into bite-size pieces and place in salad bowl. Sprinkle with salt and pepper. Break the egg over the salad and toss.
Cut broccoli stalks to bite size pieces and mix all remaining ingredients with broccoli. Mix together with dressing which contains the following ingredients:
In a microwave-safe bowl, combine the first six ingredients. Cover and microwave on high for 6 minutes or until the beans are crisp-tender. Sprinkle with bacon. Makes 6 servings.
Mix all ingredients together. Make 3 long strips in a 10 x 14-inch pan or cookie sheet. Sprinkle with sugar. Bake at 350° for 20 to 25 minutes. Do not overbake. Slice into 3-inch pieces. These are great!
Cream butter and sugar; add eggs, one at a time, beating 1 minute after each addition. Reduce speed. Add flour and cream alternately. Put in cold oven to bake at 275° to 300° for 1 hour without opening oven. Then open oven and turn pan around and continue baking until done, about 20 minutes. Let cool in pan or rack for a few minutes. Then turn out to finish cooling.
Do not dilute beef bouillon. Combine tomato puree and bouillon in heavy pan. Heat thoroughly, but do not allow to boil. Turn heat to low and simmer gently for 20 minutes. (Longer simmering makes this soup even better.) Just before serving, squeeze in lime juice and stir. Float the little green things on the surface. Serve in large tureen or individual bowls. Salt and pepper can be added at the table as desired. Serves 6.
Mix hamburger meat in a little cold water, then mix other ingredients and cook on low heat, about 1 to 1 1/2 hours.
Remove seeds from peppers. Grind and mix with ground onions. Pour boiling water over this and let stand 10 minutes. Drain. Mix vinegar, sugar and salt. Let come to a boil. Add other ingredients and boil 10 minutes. Pack in sterile, hot jars. Makes about 9 pints.
Mix 1/2 cup lemon juice with condensed milk. Fold in Cool Whip. Add well drained crushed pineapple, peaches and mandarin oranges. Mix well. Pour in crust and refrigerate overnight.
Roll into balls. Dip in chocolate that has been melted. Store in refrigerator.
Layer ingredients in the order listed in a serving bowl or dish. Serve with large tortilla chips.
Brown and drain hamburger, onion and green pepper. Add rest of ingredients. Also add oregano (sparingly), bay leaf, garlic and salt to suit your taste. Simmer several hours. Freezes great. (I use only tomato sauce.) This makes enough sauce for at least 2 or 3 packages of spaghetti.
Make 1 gallon. Keeps until used up if kept in an airtight container. Good to put in decorative containers to give as gifts.
Crumble cornbread and white bread. Pour over it the stock or water with butter. Add onions (finely chopped) and eggs. Salt and pepper to taste.
Melt chocolate pieces and honey in a medium saucepan over low heat. Add milk. Pour in fondue pot and keep hot. Serve with fresh fruit or pieces of angel food cake. This is great as a hot fudge sauce also!
Drain pineapple and oranges. Add 1 cup juice to pudding mix. Cook pudding, stirring constantly, until just thickened. Cool. Fold in pineapple and oranges in pudding mixture.
Cook and drain pasta. Saute onion, garlic and mushrooms in margarine. Stir in flour and cook, stirring constantly, but don't brown. Stir in milk until blended and smooth. Stir constantly until sauce thickens and boils. Remove from heat. Stir in salt and peppers. Stir in mustard and all cheese, except 3 tablespoons. Toss cooked pasta with sauce. Spoon into baking dish. Arrange sliced tomatoes and squash over top. Brush with some melted margarine and bake 15 to 20 minutes or until vegetables are tender. Remove from oven, sprinkle with remaining cheese and let melt. Serves 6 to 8.
Melt 1 stick margarine in a 9-inch pan or dish. Mix the remaining ingredients. Pour into pan. Then add 2 cups fruit (do not stir). Bake in a 350° oven for 45 minutes to 1 hour.
Mix first 6 ingredients. Dip bread slices in egg mixture until saturated. Place bread on a hot greased griddle. Fry bread until golden on both sides. Serve immediately with butter and favorite topping.
Mix first 4 ingredients in a large bowl, then add pecans. Shape into small balls and chill for several hours. Melt paraffin and chocolate chips in double boiler. Dip each ball into mixture. Place on waxed paper. Keep mixture hot while dipping. Yields about 100 pieces.
Brown beef in oil. Add onions and garlic. Saute for 10 minutes. Remove from pan and place in crock-pot. Add ketchup, spices and water. Cook on low to medium heat, 8 to 12 hours. When ready, thicken with flour and water, if needed.
Heat oil in heavy large saucepan over medium heat. Add tomatoes, garlic and rosemary. Simmer 5 minutes. Add 3 cups broth; stir to blend. Puree remaining 1 cup broth and 1 cup garbanzo beans in blender. Add to saucepan. Add remaining whole garbanzo beans. Bring to boil. Reduce heat; simmer 10 minutes. Add pasta; cook until tender, about 10 minutes. Season with salt and pepper. Serve, passing Parmesan separately. Yield: 4 to 6 servings.
In blender or with whisk, blend vinegar and jam. Add salad oil in a thin stream. Set aside. Mix spinach, half of nuts, half of raspberries and all of dressing. Top salad with remaining nuts, berries and kiwi fruit. Mix lightly before serving.
Mix together sugar and baking powder. Mix crushed crackers and nuts. Gradually add sugar mixture, the vanilla and salt to beaten egg whites. Fold in crackers and nuts. Pour into well-greased 9-inch pie plate. Bake at 350° for 30 minutes. When cool, cover with whipped cream.
Mix margarine, oil, Sweet 'N Low and eggs. Add flour and buttermilk alternately. Add fruits and mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour.
Boil spaghetti until tender and place in 9 x 13-inch pan. Add the browned ground beef, sauce and 1 cup of the cheese. Mix together and place the remaining 1 cup of cheese on top. Bake at 350° for 30 minutes. Best when cheese is browned for a couple of minutes under the broiler before removing pan from oven. Let set a couple of minutes before cutting into squares.
Mix Velveeta, Ro-Tel and both cans of soup (undiluted) in a medium size saucepan or in a microwavable bowl. Heat until cheese melts. In baking dish or casserole dish, alternate layers of chicken, chips and cheese mixture, ending with chips on top. Heat in a 350° oven until lightly browned.
Heat ingredients until red hots dissolve. Serve hot, minus cloves and cinnamon sticks.
Brown the cut up chicken in the 2 tablespoons oil. Beat eggs; add 1 1/2 cups milk and 1 tablespoon oil, then add flour and salt. Pour over chicken which is placed in a 13 x 9 x 2-inch pan when browned. Bake at 325° for 1 hour. Serve with Easy Mushroom Sauce.
Mix egg yolks with crackers. Beat egg whites. Dip eggplant in cheese, then crackers, cheese again and last egg white. Fry until golden brown. Add water to tomato paste to make a light sauce. Simmer eggplant slices in tomato sauce or serve with sour cream or plain yogurt.
Remove skin from onion. Cut a V-shape out of the top of the onion. Place butter, bouillon cube and a dash of salt in top of the onion. Place on a microwave plate. Microwave on High for 3 1/2 to 5 minutes or until the onion begins to separate.
Mix all ingredients. Make into balls. Put in baking dish with lid. Add 1 can golden mushroom soup. Bake at 350° for 1 hour.
In a skillet over medium heat, brown and drain ground beef and onion. Add remaining ingredients. Cook until bubbling, stirring occasionally. Serve hot, as a side dish. Serves 6.
Preheat oven to 350°. In 9 x 12-inch baking dish, mix soups, water and rice until no lumps in soup. Place chicken in baking dish. Cover with aluminum foil and bake for 1 hour and 15 minutes. Serves 4 to 6.
Preheat oven to 350°. Use 9 x 13-inch pan sprayed with Pam.
Separate egg yolks from whites. Set whites aside for meringue. In bowl, beat yolks until thick and lemon colored. Stir in condensed milk and lime peel. Gradually add lime juices, beating at low speed just until combined. Do not overbeat. Stir in green food coloring, if desired. Spoon lime mixture over filling. Bake in oven at 350° for 15 minutes. Cool, cover and chill.
Press rolls into ungreased pizza pan. Bake at 375° for 15 to 20 minutes. Mix cream cheese, mayo and Ranch dressing mix together. Spread on cooled crust. Top with vegetables and cheese. Refrigerate and slice.
Stir together all dry ingredients. In separate bowl, beat butter 30 seconds. Add sugar. Beat. Add eggs, pumpkin and vanilla. Beat well. Add dry ingredients to batter. Mix well. Drop by teaspoonfuls onto greased cookie sheets. Bake 8 to 10 minutes in 375° oven. Can use Cream Cheese Icing.
Preheat oven to 425°. Crush crackers; stir in dry mustard. Beat egg white with milk in a broad shallow bowl. Spread cracker crumbs on a plate. Dip fish fillets one at a time into egg mixture, then place in cracker crumbs and turn to coat all surfaces. Place on baking sheet and bake at 425° for about 15 minutes until coating is crisp and fish flakes easily with a fork. Serve with lemon wedges if desired.
Melt butter and Velveeta cheese on low heat and pour into big mixing bowl. Add other ingredients and pour into ungreased pan. This mixture comes out thick and a little hard to work with, but it turns out the right texture and is delicious.
Combine all dry ingredients. Make a well in the center and pour all wet ingredients into it. Stir only until moistened. Stir in cranberries. Fill greased muffin tins 2/3 full. Bake at 400° for 20 minutes. Serve warm or cold. These freeze great and make a tasty breakfast. Thaw for 20 seconds in the microwave. Makes 12.
Cook macaroni according to directions on box. Peel, then slice cucumber. Take cucumber slices and cut into fourths. Cut tomato into bite size pieces. Mix macaroni, cucumber and tomato together. Add enough dressing to cover entire salad and mix. Chill prior to serving.
Saute half of chicken in 1 tablespoon oil in large skillet until tender; remove from skillet. Repeat with 1 tablespoon oil and remaining chicken. Saute peppers, onion and garlic in remaining 1 tablespoon oil until crisp-tender. Add chicken to skillet; mix well. Spread approximately 1 tablespoon cream cheese over each tortilla. Place 1/2 cup chicken mixture in center of each tortilla; roll up. Serve with salsa, if desired.
Put dry ingredients in a bowl; mix. Add eggs, pineapple and nuts. Stir by hand. Put in greased and floured 13 x 9-inch pan or large cookie sheet with 1-inch rim. Bake 20 to 25 minutes at 350° and 45 minutes for 13 x 9-inch pan. Do not cool. Frost immediately with frosting. Sprinkle with chopped nuts and refrigerate.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Mix well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 325° until edges are golden. Makes 1 1/2 to 2 dozen cookies.
Add brown sugar to melted butter. Sift dry ingredients together and add to sugar mixture. Stir in pecan meats. Fill well-greased muffin pan 2/3 full and place a pecan on top of each. Bake in a 350° oven for 20 minutes.
Mix together mix and water. Form into ball. Knead a few times and roll into 7 1/2 x 8-inch rectangle. Cut into 10 rectangles and wrap hot dogs. Bake in greased pan in a preheated oven at 450° for about 12 minutes or lightly browned.
Bring to boil water, sugar and cream of tartar. Drop in crackers. Cook slow 10 minutes without stirring. Pour into unbaked deep dish pie shells. Dot with margarine. Sprinkle with cinnamon. Bake at 450° until done.
Preheat oven to 350°. Prepare brownie mix as directed. Spread in lightly greased 13 x 9-inch baking pan. Bake 20 minutes. Meanwhile, in a small mixing bowl, beat cream cheese, until fluffy. Gradually add condensed milk, egg and 1/2 teaspoon almond extract. Pour evenly over brownie mix. Bake 25 minutes longer or until set. Cool. Chill. Stir 1/2 teaspoon almond extract into pie filling. Spread on top. Refrigerate leftovers.
Season meat with salt and pepper; dredge in flour. Cook in small amount of grease; add chopped onion and cook slightly. Drain meat and onion. Add seasonings; stir and cook a short amount of time. Add Rotel and small amount of water. Serve hot.
Slowly cook onion in butter until tender. Add milk, salt and pepper. Heat until hot, but do not boil. Add oysters with juice. Cook until edges of oysters begin to curl. Spoon stew into warm soup bowls and serve with crackers. Yield: 4 servings.
Heat water and sugar until boiling. Simmer until sugar is dissolved. Cool. Add juices and brandy and freeze. To serve: Add 1/2 7-Up and 1/2 frozen mixture to glass.
Cook noodles; rinse and drain. Brown the ground beef and drain well. Add the taco seasoning mix. Stir in the tomatoes and simmer for 10 minutes or until the liquid is almost gone. Gently mix the noodles with the cottage cheese, sour cream and green chilies. In a greased 2-quart casserole, layer the noodle mixture with the meat, then cheese. Repeat until used. Bake at 350° for 20 minutes or until cheese melts and browns.