HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread pesto sauce evenly over pizza crust. Mix Jack cheese and Mozzarella cheese together and sprinkle over pesto. Layer on mushrooms over entire area. Evenly distribute artichoke hearts and olives and garlic. Sprinkle on Parmesan cheese. Bake in 425° oven for approximately 20 minutes or until cheese is melted and crust is brown.
Melt 4 tablespoons butter in saucepan; add flour and brown. Add milk and cook until thickens. Add carrots and cheese to mixture. Put in casserole. Cover top with bread crumbs. Melt 2 tablespoons butter and spread over bread crumbs. Bake in oven until bread crumbs are brown.
Combine broccoli, grapes, raisins, celery, onion, and water chestnuts. In separate bowl, combine mayonnaise, yogurt and honey. Pour over broccoli mixture and gently stir. Serve. Makes 3 servings.
Mix all ingredients together. Pour into large casserole dish. Bake at 350° for 30 to 35 minutes. If you use onions, bake a little longer.
Saute ground beef and drain fat. Add remaining ingredients and simmer. Or, browned meat and ingredients may be placed in crock-pot and cooked 2 or more hours.
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Place all ingredients in blender container. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Refrigerate any leftover pie.
Put fruit in a 9 x 13-inch pan. Sweeten to taste. Mix flour, sugar and milk, then pour over fruit. Dot with butter. Bake at 350° until brown (30 to 45 minutes).
Spray glass baking pan with Pam. Season each chicken breast with salt and pepper. Place in baking pan. Place 1 slice of Swiss cheese over each chicken breast. Pour soup over chicken. Cover with stuffing mix. Pour butter over stuffing mix. Bake in a preheated 300° oven for 1 hour and 30 minutes. Serve with rice or noodles. Enjoy!!!
Pour into unbaked pie shell. Bake at 425° for 35 to 40 minutes.
Spread 1 cup of walnuts on foil-lined tray. Combine 1 cup sugar and 1 cup margarine (Blue Bonnet) and boil to 310°. Pour mixture over nuts and immediately lay Hershey bars on top. Spread with a knife until completely melted. Cool. Break into pieces.
Grate raw potatoes. Squeeze out the liquid in a cheesecloth, then measure amount. Mix with same amount of mashed potatoes; add salt. Start mixing in the flour (enough to form golf ball or smaller size balls). Drop into rapidly boiling water. Simmer, uncovered, about 15 minutes or until they float to top. Serve with roast pork or beef or roast chicken. Can slice the next day and fry in butter.
Saute onion in 4 tablespoons oil until golden brown. Add tomatoes, garlic, paprika, salt, lemon juice and remaining oil. Cook for about 20 minutes. Place fish in baking dish and cover with sauce. Bake in a 400° oven approximately 30 minutes. Before serving, garnish with chopped parsley and lemon slices. Makes 4 servings.
Cook the bacon in a large skillet over medium heat until browned. Remove bacon and crumble. Add the cabbage and green pepper to skillet and cook over medium heat, stirring until soft about 15 minutes.
Put one box of raisins in pan and cover with water. Bring to a boil and then simmer 30 minutes. Cream oleo and sugar. Add coffee and then boiled raisin water. Add flour and spices. Add raisins last. Bake at 350° for 1 hour in a 9 x 13-inch pan or 3 bread tins. A very old recipe.
Wash zucchini; do not pare. Cut off ends; slice about 1/8-inch thick. Cook in very small amount of water with all ingredients except sour cream until just tender. Zucchini slices should not lose their shape; do not overcook. Drain off water and add sour cream. Toss, being careful not to break pieces. Serves 6.
Mix all ingredients in large saucepan, except frankfurters. Cover and simmer for at least 2 hours, stirring occasionally. Add franks; simmer about 5 minutes.
Have the butcher tenderize the flank steak. Cut into 2 or 3 pieces. Mix sugar, soy sauce and garlic and marinate meat in it for 1/2 hour. Coat with flour and dip into mixture of green onion and eggs. Fry in medium hot oil. Slice against grain and serve hot or cold.
Mix flour, brown sugar, salt and shortening until crumbly. Reserve 1/2 cup. To remaining crumbs, add baking powder, baking soda, cinnamon and nutmeg. Mix well. Add milk, eggs and grated apple; mix well. Pour into 2 greased and floured 8 x 1 1/2-inch round layer pans. Top with reserved crumbs. Bake in 375° oven for 25 to 30 minutes.
In a large pot, parboil head of cabbage until leaves may be removed carefully, one at a time. In small skillet, saute mushrooms. Put rice in large bowl. Add mushrooms, celery, onion, parsley, sage and garlic powder, then add soy sauce. Fill lower end of each leaf with stuffing and sprinkle grated cheese over the top of rice stuffing. Roll leaf at once, folding sides of leaf toward center; continue rolling to end. Tie with a string or secure with a toothpick. Lay stuffed leaves side by side in a sprayed baking dish. Bake 20 minutes at 350°. Serves 6.
Melt caramels with water. Add pecans and drop by spoonfuls onto wax paper. Melt chocolate in double boiler and add melted paraffin. Pick up drops and dip in chocolate and paraffin.
Combine chicken soup, mayonnaise, curry powder, lemon juice, salt and pepper; mix well. In a lightly greased 2-quart casserole, put a layer of half of the broccoli, a layer of half of the chicken and a layer of half of the soup mixture; repeat layers. Sprinkle with breadcrumbs. Bake at 350° for 30 minutes.
Saute onion and bell pepper in margarine. Add shrimp, crabmeat, seasonings, sour cream, cheese, milk, chives and parsley. Heat thoroughly over low heat. Scoop out potato meat; cream with small amount of margarine and milk; add seafood mixture. Stuff potato hulls and top with shredded Cheddar cheese. Bake at 350° for 15 minutes.
Melt chips in top of double boiler over hot water. Stir constantly until completely melted. Remove from heat and beat in sour cream, confectioners sugar and vanilla. Makes about 2 1/2 cups.
Mix all ingredients well. Refrigerate 24 hours. Repeat this for 3 days in a row, mixing well each time. Make 2 large or 3 small rolls. Place on broiler rack or on a rack in a large pan so sausage can drain. Bake 6 to 8 hours at 150°. Salami forms its own "skin."
Mix all ingredients in an oven-safe glass loaf dish or loaf pan. Bake for 1/2 hour at 350°.
Saute onions in butter until transparent. Add the soup, potatoes and sour cream; spoon into a greased 13 x 9 x 2-inch baking pan. Combine cheese and cornflakes and spread over the top. Bake at 350° for 45 minutes.
Beat egg yolks until light. Add corn, seasoning and flour. Stir to blend. Fold in stiffly beaten egg whites. Drop by spoonfuls into skillet of hot fat. Cook until brown, turning once.
Mix well. Use 3 or 4 heaping teaspoonfuls per cup boiling water. Stir well.
Dissolve yeast in warm water. Add sugar, salt and oats. Stir in egg. Add shortening. Add half of the flour. Mix with spoon. Add rest of flour and knead by hand. Place in greased bowl. Cover and let rise until double, 1 1/2 hours. Punch down. Form in 24 balls. Place on greased pan. Cover and let rise 45 minutes. Bake 20 to 25 minutes at 375°.
Fry, crumble and drain sausage. Press to get out fat. Add cheese, cut into cubes with sausage, milk and salsa. Heat on low, stirring constantly, until melted. Serve with corn chips or Tostitos chips. Can serve in a small crock-pot.
For crust, crush chocolate graham crackers; add butter and press into greased 9-inch pie plate. Bake at 350° 10 minutes. Cool. Mix remaining ingredients except additional topping and crushed Heath bars. Pour into pie crust. Chill overnight. Top with extra topping and crushed bars.
Cream butter, sugar, eggs, vanilla and sour cream. Sift flour, baking powder and salt. Add gently to creamed mixture. Mix well the pecans, brown sugar and cinnamon.
Cook noodles as directed on package; drain and cut in half crosswise. In saucepan, cook garlic and thyme in butter. Blend in flour; cook, stirring constantly, 2 minutes. Stir in milk; cook, stirring constantly, until thickened. Season sauce with salt and pepper. In buttered 2-quart microwavable dish, layer 1/3 of noodles, sauce, cheese, ham and asparagus. Repeat layers twice. In microwave, cover and cook on High 9 to 10 minutes, turning twice.
Mix together all dry ingredients. Combine buttermilk, oil and beaten eggs. Beat well with dry ingredients. This recipe will keep in covered container in refrigerator for at least 6 weeks. When ready to bake, pour into muffin pans and bake in 350° oven for 15 to 20 minutes or until done.
Crush Oreos in heavy plastic bag or put in blender. Set aside. Mix powdered sugar, oleo and cream cheese together. Set aside.
Melt ingredients. Use toothpicks to dip squares in hot chocolate. Put on waxed paper to cool.
Take can of biscuits and cut each biscuit into four parts. Take white sugar and cinnamon and mix together.
In a large bowl, combine whole wheat flour and white flour. For variety substitute any or all of the rolled oats and rolled rye cereal. Also add the baking powder, baking soda, sugar and salt. In a small bowl, combine egg, buttermilk, cooking oil and molasses. Using a wooden spoon, combine the two mixtures, adding a bit more buttermilk if necessary to form a thick batter. Add raisins, if desired. Bake in two greased 7 1/2 x 3 1/2 x 2 1/2-inch pans for 30 to 35 minutes at 375° until tops are quite brown. Excellent sliced thin and toasted!
Use 10-ounce glass. Stir in chocolate and milk. Slowly stir in enough soda to fill glass. Yields 1 serving.
Put egg, salt and 3 tablespoons olive oil in blender. Blend until mixture is light in color. With blender on, pour in remaining olive oil in a slow, steady stream. Stop pouring, only if the oil is not being absorbed. If this occurs, blend without adding any more oil until oil is absorbed, then continue to add remaining oil. Add lemon juice, blend briefly. Adjust seasoning. Scrape into bowl. Cover tightly with plastic wrap and refrigerate. Makes 3/4 cup. Excellent and foolproof to make, this lasts for up to 1 week refrigerated.
Let milk, sugar, syrup and butter melt. Then add peanuts; cook and stir constantly until it reaches the soft ball stage. Add vanilla and beat until creamy. Drop by a spoon onto waxed paper.
Dot the bottom of a casserole dish with 1/2 stick butter or margarine. Line bottom of casserole dish with 1/2 bag of stuffing. Mix all other ingredients in a bowl; pour into casserole dish. Top with the rest of the stuffing and the 1/2 stick butter or margarine. Bake at 350° for 45 minutes. Serve hot.
Mix together and bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan or use a Bundt pan for 50 minutes. Very good with cream cheese frosting.
Cut eggs in half lengthwise and remove yolks. Mash the yolks with fork. Stir in mustard, mayonnaise, salt, sugar and vinegar until thoroughly mixed. Use a teaspoon to fill the whites with the yolk mixture.
In large bowl, mix first 5 ingredients. Put into refrigerator to chill. Melt chocolate chips and wax in boiler. Roll chilled mixture into balls and dip in chocolate mixture. Put on wax paper to cool.
Mix together potatoes, spices, hamburger, egg and onion, form into patties. Fry in pan with a little oil until browned on bottom sides. Put into cake pan and add cream of mushroom soup on top of patties. Cover and bake at 350 degrees for 45 minutes.
In skillet, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Add remaining ingredients. Pour into 1 1/2-quart shallow baking dish (10 x 6 x 2-inch). Bake at 400° for 25 minutes or until hot; stir. Garnish with tomato slices and buttered bread crumbs the last 5 minutes of baking, if desired. Makes about 4 1/2 cups.
Wash squash thoroughly, trim off ends. Cut squash in 1-inch slices. Cook in small amount of boiling water 15 to 20 minutes or until tender. Drain water and mash. Measure enough squash to equal 2 cups. Combine squash , eggs and margarine; stir well and set aside. Combine remaining ingredients in large bowl, making well in center of mixture; add squash mixture to dry ingredients stirring just until moistened. Spoon into greased muffin tins, filling 3/4 full. Bake at 375° for 20 minutes.
Mix dream whip as directed on box. Set in refrigerator. Take fruit cocktail, add 1/2 cup water and bring to boil. Remove from heat, add Jello (dry) until dissolved. Cut cream cheese in small bits and add to mixture. Blend well. Set in refrigerator until slightly thickened. Fold in dream whip and refrigerate. May use fat-free cream cheese.
Preheat oven to 400°. In a large saucepan, combine sugar, cornstarch and salt. Stir in strawberries, rhubarb, lemon juice and butter. Cook over medium heat, stirring, until hot, bubbly and slightly thickened. Pour into a 2-quart casserole. Separate biscuit dough into 10 biscuits; cut each in half. Sprinkle biscuits with cinnamon-sugar. Place on fruit. Bake at 400° for 15 to 20 minutes, until biscuits are golden brown. Serve warm with whipped cream. Serves 6.
Mix pudding according to directions. Add sour cream and Cool Whip. Blend well. Arrange in layers beginning with wafers, bananas and pudding mixture. End with pudding mixture on top.
Cut steak into 6 pieces. Sprinkle with seasonings. Prepare stuffing using package directions. Spoon 1 tablespoon of stuffing on each piece of steak. Roll up, securing with toothpicks. Brown over medium heat in shortening in skillet for 2 minutes per side. Remove rolls and pour off excess drippings. Add soup and 1 soup can water, stirring to mix well. Return steak rolls to skillet, spooning sauce over each. Simmer over low heat for 1 hour, turning once.
Saute onion in butter about 10 minutes. Add to remaining ingredients and cook until thick.
Drain pineapple. Reserve juice. Mix juice, eggs, flour and salt and cook until thick. Add 1 1/2 dozen marshmallows. Beat until cool. Pour over cheese, pineapple and some nuts can be added, if you prefer.
Trim excess fat from steak; cut into serving size pieces. Season steak; dredge in flour. Lightly pound floured steak. Brown steak in oil. Add sliced onion; add water to cover steak. Cook on medium heat for 15 minutes. Simmer 1 to 1 1/2 hours, until meat is tender. Add water, if needed.
Blend cream cheese and sugar. Add beaten eggs. Stir in vanilla and sour cream.
Cook squash with onion about 10 minutes (squash should be firm). Drain well. Combine squash with next 5 ingredients. Place in a 2-quart lightly greased casserole. Combine bread crumbs and margarine, sprinkle over top. Bake at 350° for 25 minutes. Yields 8 servings.
Fry meat in cooking oil or butter. Mix rest of ingredients in a pan. Boil for 15 minutes. Add to meat and simmer.
Mix flour, baking powder and salt. Add warm water slowly and mix. Dough should be soft, not sticky. Tear off a section the size of a peach. Pat and stretch thin. Poke a hole in the middle and fry.
Stir flour, sugar, baking soda, salt and shortening into fine crumbs. Remove 1/3 cup crumbs; set aside. Stir hot water and molasses into remaining mixture until blended. Pour into 9-inch cake pan. Remove square or round pan. Top with the reserved 1/3 cup of crumbs. Bake at 350° for 25 to 30 minutes. Serves 8+. Can do ahead.
Combine apples, celery and walnuts. Blend mayonnaise, sugar, lemon juice and salt. Fold Cool Whip and marshmallows into mayonnaise mixture. Fold into apple mixture. Chill.
Combine maple syrup and milk in saucepan. Beat egg yolks; add to saucepan. Cook and stir 2 minutes on medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30 to 45 minutes or until mixture begins to thicken.
To assemble: Saute onions in butter or margarine. Add the whole can of salmon and the can of tomatoes (separate the bones from salmon and discard). Cook onions, salmon and tomatoes with 1/2 cup water on medium heat for 5 minutes. Lower heat and add diced, cooked potatoes. Add another 1/2 cup of water. Let simmer for about 10 minutes. Remove stew from heat and slowly add 2 tablespoons of evaporated milk. Stir slowly until milk is mixed in stew. Then add the rest of the milk to which has been added 1 cup of water. Reheat very slowly. Add eggs (the stew will curdle if too hot). Serves 4 to 6.
Fry bacon; set aside. Drain all but 3 tablespoons drippings from skillet. Cook and stir green pepper and onion in drippings until onion is tender. Add remaining ingredients. Cook and stir until eggs are thickened through but still moist. Crumble bacon; sprinkle on egg mixture. Makes 4 to 6 servings.
Melt 2 tablespoons butter in a large heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly 1 minute. Gradually whisk in milk and next 3 ingredients; cook over medium heat, whisking constantly until mixture is thickened and bubbly. Remove from heat and whisk in cheeses until melted. Stir macaroni into cheese mixture and spoon into a lightly greased 2-quart baking dish. Melt remaining 1 tablespoon butter in a glass bowl in microwave at High 30 seconds. Stir in breadcrumbs and parsley. Sprinkle mixture over macaroni. Bake at 375° for 30 minutes or until top is lightly browned. Let stand 10 minutes. Yield: 8 servings.
Mix pretzels, melted butter and 3 tablespoons sugar; press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Cook the macaroni. Strain the juice from the pineapple and oranges and save it. Put in refrigerator. Beat eggs, add sugar, salt, flour, and fruit juices with whisk. Cook until thick. In large container pour mixture over macaroni, mix well, cover and refrigerate over night. Next day add Cool Whip, pineapple and oranges. (cherries and walnuts can be added).
Drain off water and remove all ice cubes from cucumber. Pour vinegar mixture on cucumbers. Let set 24 hours. Gets better the longer you wait.
Bake your cake as directed on box. Let cool, then put on your pineapple filling or frosting. Enjoy!!
Mix dry ingredients; add eggs. Mix well. Add chopped nuts and dates. Spread in greased 9-inch square pan. Bake at 350° for 45 minutes. Cut into sticks and roll in granulated sugar while still warm.
Combine flour, salt and baking powder. Cut in shortening until mixture is cracker meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin on lightly floured board. Cut into 2-inch squares. Drop squares in boiling chicken broth. Reduce heat and cook, uncovered, 30 minutes. Cover and cook on very low for 30 minutes. You may add chicken pieces.
Mix cookie dough according to recipe on the box or your own recipe. Bake at temperature according to the recipe you are using. Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down. Bake in oven for 6-7 minutes. Take out and push a candy into the center of each cookie. The dough will fill around the candy. Bake another 4 minutes and remove from the oven. Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Put flour in mixing bowl. Make a hole in the middle and put eggs in whole. Pour in water or broth, stirring all the while you are pouring, and continue working in flour with fork until very stiff. Then work with hands. Work in all the flour you possibly can. Put onto floured wax paper and roll thin. Let dry out for an hour or two. Turn over during drying time.
Heat oven to 300°. Place rabbit in 13 x 9-inch baking dish. Melt butter and pour over rabbit. Salt and pepper to taste. Cover with foil and bake until tender 2 1/2 to 3 hours. Pour off liquid and use to make gravy.
Cook broccoli in salted water; drain. Beat egg; mix with broccoli. Add soup; mix well. Place in buttered casserole dish. Sprinkle grated cheese on top, then cover with buttered crushed Ritz cracker crumbs. Cook in oven at 350° for 45 minutes, until cracker crumbs are golden.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. Cut bread into cubes and put in dish. Sprinkle on margarine, 2 tablespoons sugar and cinnamon. Beat eggs with remaining ingredients, stirring until sugar dissolves. Pour over bread. Put baking dish in a pan containing 1 inch hot water and bake 55 to 60 minutes.
Mix the first 3 ingredients. Drain veggies and blot dry on paper towels. Add to cheese mixture. Spread on tortillas. Roll tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard (eat) ends.
Place everything in blender at one time. Blend until mixed together. Pour into a 10-inch buttered pie pan. Bake at 350° for one hour. When done, the crust will be on bottom, custard in the middle and coconut on top.
Cream margarine and sugar until light and fluffy. Add eggs and vanilla. Blend thoroughly. Combine flour, baking powder and baking soda and add to cream mixture, alternating with yogurt. Add mashed bananas and nuts last, mixing until well blended. Spoon into 2 loaf pans or 9 x 13-inch pan that has been greased and floured. Bake at 350° for 40 to 45 minutes in greased pan.
Presto (20 mins.) In separate pan: melt 1/4 cup butter (1/2 cube). Optional: Saute 1 cup sliced mushroom. Add 1/2 cup flour and brown lightly. Slowly add juice from meat (as though making gravy). Add 1 tsp. steak sauce. Add 3/4 cup sour cream 1/4 at a time until thoroughly mixed. When thoroughly heated, add beef pieces and stir.
Arrange Nabisco Triscuit wafers on microwave-safe serving plate. Put one teaspoon of pizza sauce on each wafer. Then add some Mozzarella cheese to each wafer. You can add more toppings, if desired. Microwave on High until cheese melts or place in conventional oven on broil until cheese melts.
Shred cabbage, carrot and pepper. Add to sweet pickle juice. Salt and pepper to taste. Add mayonnaise; mix thoroughly. Chill.
Spread frosting on graham cracker. Top with another graham cracker and frost. Decorate with your favorite topping.
Preheat oven to 350°. Cut meat into serving pieces. Pound 1 1/2 tablespoons flour and salt into meat. Brown meat in hot shortening. Place meat in shallow baking dish. Blend remaining 1/2 tablespoon flour with drippings in skillet. Add remaining ingredients except cheese. Cook, stirring constantly, until mixture boils. Pour mixture over meat. Cover and bake at 350° for 1 1/2 to 2 hours. Remove from oven. Top with cheese and serve.
Heat chocolate and butterscotch chips in double boiler until melted. Add noodles until well blended. With large tablespoon, drop into single clusters on waxed paper. Cool.
Prepare cake mix according to directions on box. Cool. Mix pudding according to directions and spread on cooled cake. Cover cake and pudding with bananas sliced round. Top with Cool Whip. Sprinkle with crushed pecans.
Place butter and cocoa in an 8-inch round cake pan. Microwave on High, 1 to 1 1/2 minutes until butter melts. Stir in sugar first. Add rest of ingredients in order and mix. Cover with glass lid. Microwave on High 2 minutes. Rotate 1/2 turn and microwave on High 2 minutes. If top is still wet, turn and microwave 1 more minute. Let set with lid off or slide paper towel inside to keep moisture off the top.
Cook onion and butter in covered casserole until tender (about 3 to 4 minutes). Add the juice from the tomatoes and reduce by boiling, uncovered, in microwave. Add the zucchini and cook until almost tender. Add tomatoes and seasonings and cook, covered, until heated through, another 7 minutes.
Saute chicken in 1 teaspoon oil until no longer pink. In a saucepan, combine juice, zest and sugar and bring to the boil. Add starch, dissolved in a little juice. Stir until smooth. Add pieces of orange.
Mix flour and mayonnaise (mix well). Pour small amounts of milk to flour mixture. Mix until fairly smooth. Sprinkle hands with flour. Make roll dough with hand, forming a ball. Place on a cookie sheet and cook until golden brown.
Prepare apples and set aside. Measure oil, then add sugar and eggs; mix at low speed until creamy. Sift flour; measure, then sift again with salt, soda and baking powder. Add flour mixture in small amounts. Beat well after each addition. When batter becomes stiff, finish by hand. Fold in chopped pecans, apples and vanilla. Can be spread in a 9 x 13-inch pan or Bundt pan. Bake at 350° about 50 to 60 minutes. Avoid overbaking. This can be made into muffins, also.
Mix with mixer and bake in 4 small loaf pans at 325° for 35 minutes. Freezes well.