HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat, bread crumbs, onion, Parmesan, eggs and seasonings. Mix lightly. Press into 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Pour off drippings. Combine tomato sauce and oregano. Pour over meat. Top with Mozzarella. Continue baking for another 30 minutes.
Mix the ingredients and put in uncooked pie shell. Bake for 10 minutes at 450°, then reduce heat to 350° and cook for 30 minutes longer.
Cook manicotti according to package directions. Saute onion and garlic in olive oil. In a large bowl, combine chicken, onion, garlic, Ricotta cheese, parsley and 1 cup Mozzarella cheese. Mix thoroughly (you may even want to blend in a food processor). Stuff chicken mixture into manicotti pasta using a small spoon. Place in a 13 x 9-inch baking dish and pour spaghetti sauce over the manicotti. Top with remaining Mozzarella and Parmesan cheese. Cover with foil and bake at 350° for 40 minutes. Remove foil and bake 10 minutes to slightly brown top.
Place chocolate chips and milk in microwave bowl. Put in microwave for 2 minutes. Add the remaining ingredients. Stir and put in an 8 x 8-inch buttered pan; refrigerate for 1 hour or until set. Keep unused fudge in refrigerator.
Clean shrimp and wash them. Cut bell peppers in half. Wash them. Place them in pot with two cups of water. Steam them. In a large skillet, simmer onion, garlic, celery and parsley in 1/4 tablespoon of margarine for 10 minutes. Then add shrimp and bread crumbs. Simmer on low heat until shrimp turn pink and bread crumbs brown. Stuff the shrimp dressing into peppers and bake 10 minutes at 350°.
Grease baking dish. Layer vegetables and put ground beef on the top. Mix soups and pour over the top. Cover the dish with foil; bake at 350° for 1 hour and 15 minutes. Sprinkle cheese over the top.
Put potatoes in shallow broiler-proof baking dish. Melt 3 tablespoons butter. Blend in flour. Add milk gradually and stir until thick. Add cheese and stir until melted. Season. Pour over potatoes and mix lightly. Put under broiler at medium heat and broil until browned.
Peel potatoes and slice into flat pieces. Place a layer of potatoes in casserole dish. Place a layer of pork chops on top of potatoes. Continue in this order until all of the potatoes and pork chops are used. On top of this, add mushroom soup and milk. Do not stir. Cover and bake at 350° for 45 minutes or until potatoes are tender.
Take the clove of garlic and cut in half. In a glass bowl rub the inside of the bowl with the garlic until thoroughly coated. Take the garlic pieces used to rub the bowl and dice up fine. Mix all together into bowl. Let stand until it makes a quite a bit of juice. Add lettuce, as much as you want and carrots, celery or whatever you like in your salad.
Saute onion in oleo until soft. Add potatoes, salt, basil, pepper and water. Bring to boil. Lower heat and cook 15 minutes. Add fish on top of potatoes. Cook 15 minutes more, until fish flakes and potatoes are tender. Add corn and it's liquid and milk. Heat, do not boil. Serves 6.
Mash sweet potatoes. Mix sugar, oleo, eggs, vanilla and milk to sweet potatoes. Put into a 13 x 9-inch baking dish.
Melt lard for 1 1/2 minutes in microwave. Add peanut butter. Microwave until completely melted. Mix together dry ingredients. Add wet to dry ingredients and mix well. Form into small balls or place on cookie sheet to be cut into cubes. Let set to harden. Store unused portions in freezer.
Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Coat beef with flour. Melt margarine in a large skillet. Add beef, garlic and onions; cook until beef is browned on all sides. Add mushrooms, bouillon cubes, dill weed, parsley, catsup, salt and pepper. Cover and cook over low heat for 20 minutes, stirring occasionally. Add sour cream and sherry; mix well. If desired, serve with cooked noodles. Serves 8.
Mix 1 stick margarine with crackers and pat into a 9 x 13 x 2-inch pan. Next beat with electric mixer for 15 minutes the eggs, 2 sticks margarine and powdered sugar. Spread this over graham cracker crust and cover with sliced bananas. Spread pineapple over bananas and top with Cool Whip. Sprinkle with nuts and place cherries on top. Refrigerate overnight. Store in refrigerator.
Place margarine and oil in frying pan. Cut up onion and cook slightly. Add rice and brown. Pour consomme over the rice. Pour all into casserole and bake at 300° for 1 to 2 hours (until all liquid is absorbed).
Brown ground beef in skillet. Add taco seasoning and follow package directions. Add tomato paste. Heat refried beans with sausage. Spread chips in ovenproof dish. Top with ground beef; layer refried beans and sausage, then taco cheese.
Combine first 7 ingredients. Cook in crock-pot for 6 hours on low. Retain stock after removing meat. Add pineapple, green pepper and cornstarch. Cook until gravylike. Slice beef and pour stock over meat. Garnish with parsley and serve.
Preheat oven to 350°. Wash and peel carrots. Boil in salted water until tender. Saute onions in butter until golden. Place carrots in greased 1-quart baking dish and mash. Add onions and soup. Blend well, adding salt and pepper. Sprinkle with bread crumbs and cheese. Bake until bubbly, 25 minutes. Serves 4 to 6.
Grease muffin cups. Place 1 biscuit in each greased muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim.
Melt marshmallows in hot water. Do not add any more water as you are adding a different type of liquid later. Then add lime gelatin. Cool. Then add drained crushed pineapple, cottage cheese and walnuts. Finally, fold in whipped cream. Chill.
Mix well together. Shape into ball. Chill. Serve with crackers of your choice.
In a 1 1/2 Qt slow cooker, combine the first six ingredients. Cover and cook for 2 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon.
In a prepared pie shell, sprinkle the grated cheese. Beat eggs; mix with milk and seasonings. Pour over cheese. Sprinkle crabmeat over pie. Bake 35 minutes or until knife comes out clean at 375°.
Melt butter (margarine) in saucepan. Add cocoa; heat 1 minute or until smooth, stirring constantly. Pour into small mixer bowl. Alternately add confectioners sugar and milk; beat to spreading consistency. Blend in vanilla. Add 1 tablespoon crushed peppermint candy if desired. Fills and frosts 2 (8 or 9-inch) layers.
Mix peas and asparagus in casserole dish. Pour mushroom soup over mixture; cover with cracker crumbs. Pour melted margarine over crumbs and bake in a 350° oven until brown and bubbly.
Mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and pepper. Add corn, tomatoes, onion and peppers. Mix well. Cover and refrigerate several hours or overnight.
Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
Heat oven to 350°. Cream Crisco, sugar, egg, milk and vanilla in a large bowl at medium speed of electric mixer until well blended. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Press dough in a very thin layer around cherries. Place 2-inches apart on ungreased baking sheet. Bake for 10 minutes. Cool on baking sheet 1 minute. Remove to cooling rack. Cool completely. Dip in chocolate.
Mix flour and buttermilk, a little at a time, until your dough is real stiff. Then add oil; mix well. Pour out on wax paper covered with flour.
Mix first 9 ingredients and roll into small balls (48). Grease miniature muffin tins and bake the balls for 7 to 9 minutes at 375°. When cooked, immediately push (unwrapped) mini Reese's peanut butter cups into the cookies firmly while still in pan. Let set for 2 minutes and then remove cookies from pan. Makes 4 dozen gems.
Mix ingredients, except butter. Knead on floured board and cut with biscuit cutter. Brush with melted butter. Bake in oven preheated to 450° until brown. Delicious!
Heat oven to 350°. Whip together until very light, eggs and sugar. Measure into cup the flour. Add vanilla to egg mixture. Heat milk with butter until butter melts. Dump hot milk and flour into egg. Fold thoroughly, using wire whip. Pour into greased and floured 2 layer cake pan or 9 x 13-inch sheet cake pan. Bake for 30 minutes.
Mix all ingredients except crackers together in a large bowl. Add crackers and toss with large spoon until well coated. Place on cookie sheet. Bake at 200° for 20 minutes. Cool. Keep in air tight container.
Cook macaroni until tender. Drain and add 1 teaspoon salt. Mix with other ingredients. Stir until well mixed. Pour into 3-quart baking dish. Sprinkle buttered cracker crumbs. Bake at 400° for 25 to 30 minutes. Yield: 10 servings.
Cream butter, sugar and sherry. Fold in flour and nuts. Refrigerate. Roll into 1-inch balls with kiss inside. Bake 12 to 15 minutes in 325° oven. Roll in confectioners sugar.
Combine in a mixer and pour into an 8-inch square pan. Freeze. Serves 8.
In 13 x 9-inch baking dish, mix together all ingredients except for bacon. Cover beans with bacon strips. Cover dish with aluminum foil and bake in preheated oven at 400° for 1 1/2 hours. Remove foil and bake for an additional 15 minutes. Enjoy!!
Mix all ingredients together and store in airtight container. To serve: 2 heaping teaspoons of mix into 1 cup boiling water. You can use more or less mix to taste.
Preheat oven to 400°. Pour shortening into 10-inch iron skillet and place in oven to heat. Combine remaining ingredients, mixing well. Pour all but 2 tablespoons of heated shortening into cornmeal mixture; mix well. Pour batter into hot skillet and bake for 35 minutes or until golden brown.
Dissolve yeast cakes in warm water. Mix shortening, sugar and salt. Add flour and yeast mixture to the shortening mixture, alternately, until all is mixed. Beat and mix well. Let rise until double the size.
Preheat oven to 375°. In a large bowl, beat butter, sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle morsels.
Preheat oven to 350°. Divide olive oil in two skillets and heat both to medium heat. Mix flour, salt, pepper and Italian seasonings in mixing bowl and set aside. Beat eggs in another mixing bowl, then dip each breast first in egg, then in the flour mixture, then place in the skillets. Turn once or twice as necessary until the breasts are a light golden brown. Use a large, flat, deep Pyrex baking dish and cover the bottom with a layer of spaghetti sauce, a layer of the browned breaded chicken breasts, a thin slice of Mozzarella, a thin slice of Provolone and a sprinkle of grated Parmesan/Romano; then another layer of sauce, chicken, etc. until you run out of sauce and chicken. Bake for about 1/2 hour until chicken is done but not dried out. Put a lid or cover on the baking dish since the tomato sauce tends to bubble and splatter. This is a great dish for people who think they don't like chicken!
Dip chicken in egg, then in crumbs. In skillet over medium heat in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheese. Cover; simmer 5 minutes or until cheese melts.
Soak beans in water overnight. Cover everything with water in large pot. Cook on top of stove for 6 hours on slow heat.
Combine melted butter with graham cracker crumbs, powdered sugar and pecans. Line bottom and sides of spring-form pan with mixture and press firmly. Set aside.
Coarse grind onion, peppers and zucchini and sprinkle with salt. Stand overnight. Drain and rinse. Drain again. Heat to full boil, stirring constantly. Seal hot in sterile jars.
Fry sausage after cutting into thin slices. Drain, saving grease. Boil chicken breasts until done. Bone and cut into bite size pieces. Chop onion, bell pepper and celery. Fry in sausage grease over low heat for 3 minutes. Mix all ingredients and simmer for 30 minutes. Serve over rice or noodles. Serves 6.
Combine thawed concentrates in large container. Add juices and water; mix well. Stir in sugar. Chill in refrigerator. (It's best if half or more is frozen when you start to serve. It will be icy.) Add ginger ale just before serving.
Combine all ingredients. Pour into a Pam sprayed 9 x 13-inch dish. Bake until thoroughly heated.
Melt on stove tomato soup and cream cheese; set aside. Prepare vegetables; mix with soup mixture. Melt gelatin in water. Pour into mixture. Crumble shrimp. Add mayo; mix well. Chill for 2 hours.
Cream the first 3 ingredients well. Blend in eggs, peanut butter, soda and vanilla. Stir in flour and rolled oats. Spread in greased pan, 10 x 13. Bake 20 to 25 minutes at 350°. Do not overbake.
Mix beef with egg, bread crumbs and seasoning. Form into 16 balls. Dredge balls in flour. Brown in salad oil in a large frying pan.
Stir boiling water into gelatin in large bowl 2 minutes or until dissolved completely. Stir in cold water. Stir in ice cream until smooth. Pour into serving bowls or cups. Refrigerate 3 hours or until set. Garnish with Cool Whip, fruits and nuts. Makes 8 servings.
In medium saucepan, mix in sugar and cocoa. Add milk and butter or margarine. Put over medium heat and bring to a boil; boil for 1 minute. Remove from heat; stir in peanut butter and oats. Drop by teaspoon onto foil-wrapped sheet pan. Let stand until firm and cold. Store airtight. Makes 3 dozen cookies.
Mix all ingredients well using wooden spoon. Pinch off small pieces of dough and roll into thickness of pencil. Form into crescents. Bake at 350° for 15 to 18 minutes or until delicately brown. Roll immediately in confectioners sugar. Yield: 40 cookies.
In a large pot, combine all ingredients except brown sugar and honey. Stirring frequently, cook over medium heat until near boiling. Add brown sugar and honey to taste. Serve in mugs.
Cut chicken in serving size pieces. Cook until brown all over in 4 tablespoons butter. Cover pan; saute 30 to 40 minutes. Remove chicken; stir in sherry and bring to boil. Add 2 teaspoons lemon juice, salt and pepper. Slowly add 1 cup heavy cream; thicken with 1 tablespoon flour, dissolved in 1/2 cup water. Put chicken in mixture and simmer 5 to 10 minutes.
Melt margarine; add sugar and mix well. Add eggs, salt and baking powder. Add flour and mix well. Add nuts, then add chocolate chips. Pour into a greased or sprayed 9 x 13-inch pan. Bake at 325° for 35 minutes. Cool before cutting.
Cook onions and peppers in butter until tender. Add remaining ingredients; simmer for 10 minutes.
Boil fryer until done; reserve broth and debone chicken and cut up in small bite-size pieces. Melt oleo in large skillet; chop up bell peppers, onion and celery and cook in oleo until crisp-tender. Add tomatoes and mushrooms; break up tomatoes into small pieces while cooking. Add vegetable mixture to chicken in large covered casserole dish; break spaghetti in thirds and cook in reserved broth until done. Drain and combine with chicken and vegetables. Stir in mushroom soup; arrange cheese on top of mixture and sprinkle with pepper and garlic salt. Heat at 300° until cheese is melted and casserole is heated through; stir melted cheese throughout mixture. Serves 4 to 6.
Combine all ingredients in a large bowl, then place in loaf pan to bake. Bake in a 350° oven for 60 minutes. Serve with favorite gravy.
Bring water and margarine to a boil, then add flour and cool a little. Add eggs, one at a time. Spread mixture onto an ungreased jelly roll pan. Bake in 400° oven for 30 minutes or until golden brown, like cream puffs. Mix cream cheese, milk and pudding mix. Spread over cream puff base. Top with whipped topping, drizzle with chocolate syrup and sprinkle with chopped nuts, if desired.
Combine all ingredients and mix well. Grease and flour pan; cook at 350° for 35 to 40 minutes.
Shred cabbage; crumble up Ramen without seasoning, sunflower seeds, sliced almonds and sesame seed; saute in butter. Set aside until room temperature.
Preheat oven to 350°. Prepare biscuit dough. Place flour in bowl. Cut in shortening with pastry blender to consistency of coarse crumbs. Add milk. Stir with fork just until dough leaves sides of bowl. Roll out dough on lightly floured board to 1/4-inch thick rectangle. Spread sausage over dough almost to edge. Roll up, jelly roll fashion. Cut into 1/2-inch thick rounds. Place rounds on ungreased baking sheet. Bake 30 minutes or until golden brown. Serve immediately. Makes 12 biscuits.
Combine ingredients in a large bowl. Pour into a greased Pyrex pan (9 to 10-inch square) and refrigerate 12 hours or overnight. Bake 45 minutes at 350°. Do not preheat oven.
Boil chicken; cut into bite size pieces. Saute pepper, celery and onion in small amount of butter. Add mushrooms and pimentos. Cook spaghetti in the chicken broth until tender; drain. Add soup and evaporated milk. Add chicken and sauteed ingredients to the spaghetti mixture; mix well. Sprinkle cheese on top; heat for 20 minutes at 350°.
Mix all ingredients together. Put in loaf pans or any small container and bake at 350° for 1 hour.
Mix sour cream and taco sauce 1 hour before; refrigerate and set aside. Brown hamburg and drain fat. Add taco mix according to directions. In a 13 x 9-inch pan, layer hamburger, lettuce, tomatoes and sour cream mixture. Top with Cheddar cheese and serve with tortilla chips.
Put onion, almonds, Swiss cheese, butter, flour and bacon in pie shell. Mix eggs and cream together and pour in pie shell. Bake at 425° for 15 minutes and then at 325° for 25 minutes more.
Mix sugar, butter and cream. Boil until softball stage. Add marshmallow cream, chocolate chips, peanut butter, vanilla and nuts. Mix well. Pour into greased 9 x 13-inch pan. Makes 3 pounds.
Cream butter and sugar well. Add eggs, extract, 3 cups flour and baking powder. Mix one cup flour with cut up fruit and raisins. Add fruit with creamed mixture. Add nuts last. Pour into lined 10-inch Bundt pans. Bake at 275° for 1 hour and 15 minutes.
Cook bacon. Beat eggs. Stir in milk and bacon drippings. Add bacon and remaining ingredients and mix well. Pour batter into hot (cast-iron) skillet. (Makes 2 pans.) Bake for 35 minutes or until golden brown at 400°. Great with chili.
Heat vinegar and pour on well beaten egg yolks; set bowl with mixture over hot water. Stir constantly until thick. Remove from heat; add butter a half teaspoon at a time and blend into sauce. Season with salt and paprika. Good served over steak.
*Can use water chestnuts and chow mein vegetables, then only use 1 can bean sprouts.
Put apples in a saucepan with a small amount of water (serves 7). Cook over medium heat about 20 minutes. Drain well. Mash slightly and measure 2 1/2 cups apples. Combine apples, sugar and allspice. Stir well; set aside.
Tenderize chicken with mallet. Sprinkle with salt and pepper. Heat oil in large skillet over medium-high heat. Cook chicken 4 minutes per side and transfer to serving plate. Cover and keep warm. Add shallots to skillet and cook, stirring 2 minutes. Add broth, vinegar and brown sugar. Bring to a boil and cook until reduced by 1/3 (about 4 minutes). Whisk butter into skillet until melted. Pour over chicken. Toss parsley with orzo (pour any leftover balsamic sauce onto orzo) and serve with chicken.
Heat oven to 350°. Line 24 muffin cups. Blend brownie mix, chocolate syrup, water and eggs with spoon. Fill cups 2/3 full. Drop 1 tablespoon Cream Cheese Filling on batter in each cup. Bake 20 to 25 minutes.
Cream margarine and sugar together. Add eggs; mix. Add flour with soda and salt. Last, add vanilla, nuts and raisins. Makes 4 rolls. Wrap in waxed paper. Leave in refrigerator several hours. Slice and bake on greased cookie sheet at 350° about 15 minutes or until lightly browned.
Dissolve yeast in 1 cup warm water. Combine dry ingredients in bowl; mix well. Roll on floured surface to 1/4-inch thickness. Cut with biscuit cutter. Roll in butter. Place in pan. Let rise 1 hour. Bake at 400° for 15 to 20 minutes or until brown.
In a very large pot of water (at least 6 quarts), add Seafood Boil and boil for 5 minutes. Add sausage; boil for 5 more minutes. Add corn, boil for 5 more minutes. Add shrimp; stir until shrimp are pink. Remove from heat and drain into colander. Serve immediately in a large bowl with hot bread and cold beer or white wine. Use fingers and enjoy!
Heat oven to 350°. Mix 1/3 cup margarine and 1/2 cup brown sugar. Stir in 1 cup flour. Press in an ungreased baking pan, 13 x 9 x 2-inch. Bake 10 minutes.
Sift together flour, salt and soda. Set aside. Combine margarine, sugar, egg and vanilla. Beat for 1 minute or until smooth and slightly thickened. Add dry ingredients and blend well. Chill until dough is firm to handle.
Render salt pork. Remove crisp pieces. Add onions and celery. Cook until translucent. Add potatoes, juice from the clams and enough water to barely cover the vegetables. Cover and simmer until tender.
Cut steak into strips or cubes; brown. Add onions; brown. Add all ingredients. Cook 1 1/2 hours. Make brown gravy. Take broth from steak and put in gravy. Pour back into steak. Cook for 1 hour on medium heat. Serve over rice or mashed potatoes.
Mix tuna, mayonnaise, vegetables, pimento, seasonings and 1/2 cup bread crumbs. Shape mixture into fifteen (2-inch) balls. Roll in remaining 3/4 cup bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes.
Brown meat and onions and add spaghetti sauce. Cover bottom of 9 x 13 x 2-inch lightly greased baking pan with thin layer of meat mixture. Cover with lasagna noodles (overlap). Mix cottage cheese with eggs, parsley, salt and pepper and put a layer of that mixture over the noodles and cover with Mozzarella cheese. Cover with more meat mixture. Repeat layers until pan is full. End with meat sauce and shredded cheese. Bake 1 hour and 15 minutes at 350°. Top with more cheese and bake 5 to 10 minutes more. Let set 15 minutes before serving.
Combine dry ingredients. Stir in apple juice until mixture holds together. Press half of mixture in bottom and up sides of nonstick 9-inch pie pan. Bake 5 minutes. Save remaining crust for topping (to use with some sort of apple filling).
Place all ingredients in a blender. Mix for 30 seconds or until creamy. Store in refrigerator.
Mix tomato sauce, sugar, vinegar and mustard in a small bowl until blended. Place remaining ingredients and 1 cup of sauce mixture in a large bowl; blend thoroughly. Place meat mixture in a 2-quart loaf dish, pressing to form a loaf. Pour 1/4 cup of sauce over the top. Bake in preheated oven at 350° for 1 hour, basting with 1/4 cup sauce after 30 minutes. Remove from oven and cool for 10 minutes. Drain excess fat. Pour over remaining sauce which has been heated.
Arrange in layers and top with Marizetti Poppy Seed Dressing. Good served with warm muffins.
Combine all ingredients except flour. Mix well. Add enough flour to make a thick dough. Let chill in refrigerator for 30 minutes. Roll out and cut in circles. Makes 10 pies.
Heat applesauce and dissolve the gelatin in it. Chill until slightly thickened and add the lemon-lime soda. Mix thoroughly and pour into a chilled 1 1/2-quart mold or 10 to 12 individual molds. Unmold on lettuce leaves.
Place chicken in crock-pot. Add vegetables. Add salt, pepper, garlic and chicken broth; slow cook until tender. Add rice and cook until rice is done. This dish can be removed from crock-pot when done, placed in Pyrex dish and browned.
Sift flour and sugars in a large bowl. Heat margarine, cocoa and Coke. Bring to boiling point. Pour over flour mixture. Add buttermilk, soda, eggs, vanilla, salt and marshmallows. Batter will be thin and marshmallows will float on top. Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Ice cake while hot.
Mix ingredients together. Spray baking dish with nonstick spray. Pour beans into baking dish; cover with foil. Bake at 350° for 1 1/2 hours. If beans are too dry, add back some bean juice.
Prepare jello and pudding according to package directions. When jello is almost set, add fruit. Place jellyroll or ladyfingers in bottom of trifle bowl (or deep glass bowl). Add jello on top of cake; add pudding on top of jello. Cover with Cool Whip.