HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef in large nonstick skillet over medium-high heat until no longer pink. Drain fat. Stir in onion, chili powder, garlic, cumin and salt. Cook, stirring, until onion gets soft. Stir in remaining ingredients.
Grate Cheddar cheese and slice velveeta cheese. Drain most of the juice from tomatoes.
Combine bread cubes, milk, sugar, eggs, salt, vanilla, dates, walnuts and melted butter. Pour into a greased 9 x 14 x 2-inch pan. Bake at 350° for 1 hour. Serve with whipped cream. Yield: 23 servings.
Make a sauce, combining tomatoes, tomato paste, oil, garlic, onion, salt and pepper. Cook slow for 1/2 hour.
Mix Dream Whip as directed on package. Add sugar and cream cheese; beat until smooth. Put in cooled pie shell. Chill about 1 hour. Top with pie filling and chill.
Mix together in a shallow pan. Cut canned biscuits in half. Roll each half into pencil-thin stick, about 4-inches long. Brush with milk. Roll sticks in mixture. Bake on greased baking sheet at 450° for 5 minutes or until golden brown. These can be frozen, defrosted and baked. If possible, serve these hot.
Scald berries in boiling water 2 minutes; drain. Add 4 cups sugar and boil (rolling boil for 2 minutes). Take off stove and slowly add 2 more cups of sugar. Cook at rolling boil 5 minutes more. Cool and pour in jars. Seal with paraffin.
Cook and stir for 10 minutes zucchini, onions and margarine. Stir in fresh parsley or parsley flakes, salt, pepper, oregano, garlic powder and basil. Combine eggs and Mozzarella cheese or Muenster. Stir into mixture. Line an ungreased 10-inch pie pan with crescent dough to make the crust. Spread with prepared mustard. Pour zucchini mixture over dough. Bake at 375° for 18 to 20 minutes. Cover crust with foil the last 10 minutes. Remove from oven. Let stand 10 minutes before serving.
Heat oven to 350°. Have a 13 x 9-inch baking dish ready. In a bowl mix Ricotta cheese, Parmesan, eggs, salt and pepper until blended. Spread 1/4 cup spaghetti sauce in bottom of baking dish. Cover with a layer of cooked lasagna noodles. Spread 1/2 the Ricotta mixture over noodles, then half the spinach and shredded Mozzarella and half the remaining sauce. Continue to layer as directed. Top with remaining noodles and sauce. Sprinkle reserved Parmesan and Mozzarella cheese. Cover and bake 30 minutes, then uncover and bake 20 minutes or until bubbly around edges. Serves 6.
Preheat oven to 350°. In a large plastic bowl, mix all ingredients; toss until potatoes are coated evenly. Empty into a shallow baking dish or roasting pan. Bake, stirring occasionally, 40 minutes or until tender and golden brown.
In a 1-quart saucepan, combine 1 1/4 cups of the stock with the currants, cumin, turmeric and red pepper. Bring to a boil. Stir in the couscous. Remove from the heat. Cover the pan and let stand for 10 minutes or until all the liquid has been absorbed.
Preheat oven to 350. Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture, alternating with bananas, blending well after each addition. Stir in nuts. Pour into well greased pan.
Mix pudding, pineapple and Cool Whip. Put mix in pie crust. Chill for an hour and serve! Awesome fast pie.
Place apples in greased pan or dish. Mix remaining ingredients together and pour over apples. Add topping.
Let first two ingredients stand overnight. Rinse and drain. Bring remaining ingredients to boil in large kettle. Simmer, uncovered for 30 minutes. Pour into hot sterilized jars and seal. Makes about 7 pints.
To make the filling, heat the oil in a large skillet. Add the onion, bell pepper and garlic. Saute until the onion is translucent, but not browned, about 5 minutes. Add the ground meat and saute until browned, breaking it into small pieces with your spatula. Add the tomato sauce, tomato puree and hot pepper sauce; simmer 10 minutes. Add the curry powder to the potatoes and stir the potatoes into the sauce to thicken it. Add salt and pepper. Taste the sauce and correct seasonings. Cool. If working ahead, cover and refrigerate filling.
Preheat oven to 400°. Grease 12 muffin cups. In a large bowl, stir together flour, brown sugar, baking powder and salt. In another bowl, stir together milk, butter, eggs and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips and nuts. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes before removing from muffin tin. Serve warm or cool completely. They freeze well.
Mix and bring to boil except vanilla. Cook until thick. Add vanilla. Store in refrigerator. Warm to serve.
Place rump roast in a roasting pan. Add all other ingredients to pan and mix around roast. Cover and place in a 350 degree oven until medium doneness. Remove roast from pan. Next slice roast paper thin with a meat slicer or shred. Then return to the roaster and stir together with broth and other ingredients. Add water in needed to keep meat submerged in juices. Continue to roast until tender and falling apart. May serve as is, but it is best as a sandwich on hard rolls.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. In small bowl combine horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into small squares. Refrigerate.
Preheat oven to 325°. Dredge the chicken breast in 1/2 cup Parmesan cheese, patting the cheese into the flesh. Dredge them in flour, lightly shaking off the excess.
Cream sugars and margarine; add vanilla, bananas and eggs. Next, add baking soda, then flour and finally nuts. Bake at 300° for approximately 1 hour in greased and floured pans.
Combine all ingredients in container of an electric blender. Cover and process until smooth and creamy. Transfer mixture to a serving container. Cover and refrigerate until thoroughly chilled. This will keep up to two weeks.
In a large salad bowl, combine broccoli, cauliflower, bacon, onion and tomatoes; set aside. Combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss. Serves 6 to 8.
Mix ingredients and pour into a pan. In separate bowl, mix 1 cup sugar with 2 1/2 or 3 tablespoons of cocoa and pour on top of other ingredients. Pour 1 cup of boiling water on top and bake at 350° for approximately 30 minutes.
Boil the chicken breasts until meat falls apart. Use the same water and add the spaghetti. Cook until most of the liquid boils out. Saute the pepper and onions in butter. Pour mixture into the spaghetti mixture. Add the Ro-Tel. Debone and cut chicken in small pieces and add to mixture. Add the cheese to the mixture. Heat on low until cheese melts, about 10 minutes.
Preheat oven to 350 degrees. Saute onion in oleo until tender. Add soup, cheese, rice and broccoli. Pour into greased casserole and bake for 30 minutes. If desired, add topping of mixture of ritz crackers and butter.
Cut cauliflower into flowerets. Layer lettuce, onion, cauliflower and bacon in a 3-quart bowl. Combine mayonnaise, sugar and cheese. Spread evenly over top, sealing to edge of bowl. Sprinkle with more cheese. Refrigerate. Toss gently before serving. Yields 8 to 10 servings.
Combine butter and onions in a 3-quart microwave proof casserole dish. Cook on High to melt butter. Add cabbage and apples. Cover tightly and cook on High for 6 minutes or until tender-crisp; stir well. Let stand, covered, while cooking the sauce.
Blend flour, shortening and salt as for a pie crust. Mix vinegar, egg and cold water. Blend with other ingredients and roll out thin to fit a large baking dish with crust left hanging over the sides of baking dish.
Cream oleo with sugar. Add vanilla until light and fluffy. Add 1/2 of the nuts. Blend in flour and remaining nuts. Shape into small balls on ungreased cookie sheet. Bake in slow oven at 325° for 10 to 15 minutes. When cool, roll in powdered sugar. Yields 2 dozen.
Cut up squash and cook with carrot, onion and salt until tender. Drain well. Add sour cream and chicken soup. Mix well. Put in casserole dish. Melt margarine, add stuffing mix and put on top of squash mixture. Bake at 350° for 30 minutes.
Chop squash, onions and pepper. Mix all ingredients and let set 1 hour. Bring to boil and boil 15 minutes. Add 1 tablespoon salt and 1 teaspoon turmeric. Can.
Mix and roll into 2 rolls. Wrap in wax paper and refrigerate for 3 hours or overnight. Slice and bake for 20 to 25 minutes at 350°. Remove from pan. Cool and frost with powdered sugar frosting.
In an ungreased 13 x 9-inch baking pan, dump both cans of pie filling and spread evenly. Dump pineapple on top and spread evenly. Dump cake mix and spread evenly over top. Cut up butter and spread evenly over top. Pour 1 tablespoon of water over top. Bake at 350° for 1 hour and 10 minutes. Makes a crisp cherry cobbler type dessert.
Coat cutlets with flour, shaking to remove excess. In large skillet, heat oil over medium-high heat. Cook chicken cutlets, 2 at a time, if necessary, until browned on both sides. Remove from skillet to plate. Add chicken broth, butter and lemon juice to skillet. Cook, stirring, until mixture boils. Return cutlets to skillet. Cover and cook about 2 minutes, basting once with pan juices, until cooked through. Before serving, sprinkle with parsley. Serves 4.
Peel and core cucumbers; cut in strips. Add 2 cups lime and cover with water. Soak for 24 hours. Drain and wash well. Cover with cold water and ice for 3 hours and drain. Mix 1 cup vinegar and alum, 1 small bottle of red food coloring and enough water to cover cucumbers. Simmer for 2 hours. Drain and throw juice out. Mix 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and cinnamon extract (or red hots dissolved in warm water 1 hour).
Melt 3/4 c. margarine and marshmallow cream in pan over low heat, stirring constantly, until smooth. Beat potatoes, marshmallow mixture, eggs and milk at medium speed in batches until smooth. Spoon into 9 x 13 baking dish. Melt 1/3 c. margarine and brown sugar over medium-low heat. Stir in cereal and pecans. Sprinkle over potato mixture and bake at 350 degrees for 1 hour.
Heat olive oil in a saute pan. Cook chicken breasts until golden brown on both sides and remove from pan. Pour off excess oil from pan, add sugar and cook until sugar has caramelized. Add sherry, bouillon cubes, garlic and peach halves.
Cream butter or margarine; gradually add other ingredients. Bake at 350° for 10 to 12 minutes or until lightly brown. Cool and eat.
Place rice in bottom of 9 x 13-inch casserole dish. Spread cream of chicken soup over rice. Add water. Stir. Place skinless chicken on top of rice mixture. Sprinkle dry onion soup on top. Cover tightly with foil. Bake for 2 hours on 350°. Turn oven off and let rice sit in oven for 30 minutes. Steam finishes cooking rice. Before serving, stir chicken into rice. During cooking, do not lift the foil. No peeking!!!!!!!!!!
Cook tortellini according to package directions. Drain. Rinse with cold water. Drain well. In a large mixing bowl, combine tortellini, pepper, broccoli, carrot, olives and pepperoni, if desired.
In food processor combine butter and confectioners sugar; process until creamy. Add strawberries and lemon balm. Pulse with on/off turns just until combined. If strawberries are particularly tart, add another tablespoon of sugar. Serve with biscuits, fruit muffins or waffles. Yields 1 1/3 cups.
Cream first 4 ingredients. Sift and add flour, soda, baking powder and salt to creamed mixture. Stir in peanuts and coconut. Drop cookies onto ungreased cookie sheet. Bake at 375° for 12 to 14 minutes. Yields 6 to 8 dozen.
Cut off and discard wing tips; cut wings in half at joint. Place wing pieces in a 13 x 9 x 2-inch baking dish. Combine remaining ingredients; pour over wing pieces. Turn to coat. Cover and chill 1 hour. Transfer wings to lightly greased pan. Bake for 45 minutes in a 375° oven, uncovered. Turn once during baking.
Cook carrots and drain; boil together the sugar, oil and vinegar. Add mustard, Worcestershire sauce, salt, pepper and soup. Beat with hand mixer. Add green pepper, onion, celery and carrots. Let sit overnight.
Mix beans, onion, salt and pepper in a 1 1/2-quart bowl. Add oil, vinegar and sugar. Mix well; cover and refrigerate several hours, stirring occasionally.
Combine 1/4 cup Miracle Whip and 4 ounces cream cheese. Mix all ingredients together.
Preheat oven to 350°. Mix cake mix, 1/3 cup butter and egg. Bake in a greased 9 x 13-inch cake pan for 12 to 18 minutes. When baked and still hot, top with marshmallows. Heat in microwave the corn syrup, 1/4 cup butter, chips and vanilla (about 30 seconds and then 30 seconds). When smooth, add peanuts and Rice Krispies. Pour over top of cake.
Prick bottom and sides of pie shells. Bake at 450° for 10 minutes. Let cool. Combine ingredients and mix in blender. Pour into cooled pie shells. Bake, uncovered, at 325° for 45 minutes until knife comes out clean. Let stand 15 to 30 minutes before serving. Serves 6 to 8.
Heat margarine in a large skillet. Saute frank slices and onion, stirring occasionally. When onion is tender, add all other ingredients except chips. Mix well. Place in 2-quart casserole and top with chips. Bake 30 minutes at 350°.
Mix the 3-ounce cherry jello according to directions. Pour into a 9 x 13-inch pan and place in fridge until firm. Whip the cream, sugar and cream cheese. Spread over set jello. Chill well. Mix the 6-ounce cherry jello with 2 cups boiling water, then add the cherry pie filling. Do not add cold water. Cool slightly and spoon gently over cream cheese layer. Chill several hours or overnight before serving.
In casserole dish sprayed with Pam, place cleaned broccoli. Put chicken next on top of broccoli. Sprinkle with garlic salt, cut up margarine and 1/2 of almonds. Mix rest of ingredients together and pour over top. Sprinkle with rest of almonds. Bake at 375° for 45 minutes.
Mix together all the ingredients except the mushrooms. Fill mushrooms with mixture. Bake at 450°, approximately 15 minutes, until done.
Measure juice from pineapple and oranges. Need 2 1/2 cups. Add to vanilla pudding. Cook until thick. Cool completely. Add fruit and cut up 2 bananas. Make a day ahead. I have also used canned peaches and the peach juice instead of mandarin orange juice.
Cream the sugar and oleo. Add the eggs and butter. Mix, then add the boiling water and 100% Bran. Sift and add the flour, salt, soda and baking powder. Add the Bran Buds. Bake for 20 to 25 minutes at 400°.
Combine milk, butter and sugar in saucepan; heat to boiling. Cook 5 minutes, stirring constantly and then remove from heat. Add marshmallows, nuts, chocolate chips and vanilla. Stir until marshmallows are melted. Pour into buttered 8 or 9-inch square pan. Cool and cut into squares.
Mix first 3 ingredients and put in bottom of Pyrex dish. Mix together the next 4 ingredients. Pour over bottom layer. Crush one stack Ritz crackers; toss crackers in 1 stick melted butter. Place on top of casserole; cook at 350° for 40 minutes.
Boil the chicken for one hour.	Cool. Melt cheese, Boil noodles until tender. Tear chicken into pieces. Mix cheese, noodles, rotel and chicken together. Put into casserole dish and bake at 350° for about 30 minutes.
Cook beef and onions in large skillet until brown and crumbly. Add remaining ingredients and mix well. Simmer for 1 hour, stirring occasionally. Can be used for chili beans.
Cook rice and broccoli according to package directions. Spread rice in buttered 13 x 9 x 2-inch baking dish. Top with broccoli. Combine ham, mushrooms, water chestnuts, Cheddar cheese, soup, mayonnaise, mustard and curry; spread over broccoli layer. Sprinkle with Parmesan cheese. Casserole can be refrigerated until ready to bake. Bake at 350° for 45 to 60 minutes. Leftovers are great, especially over holidays.
Combine pineapple and cheese. Combine sugar and flour. Mix with pineapple and cheese. Put in 8 x 8-inch baking dish. Sprinkle crackers over the top and drizzle with melted butter. Bake, uncovered, at 400° for 25 to 30 minutes.
Cook beans as directed; drain. Saute onion and garlic in butter until tender. Add lemon juice, cheese and pepper. Pour over hot beans. Serves 6 to 8.
Mix together shortening, flour, salt, sugar, baking powder and 1/2 cup milk. Beat the eggs, vanilla and 1/2 cup milk for 2 minutes. Mix everything together for 2 minutes and bake at 350° until done.
Mix. Use with breads, baked potatoes, sandwiches, omelets, bagels.
Combine cereal and milk. Let stand 2 minutes. Add margarine and egg. Mix well. Add combined dry ingredients, mixing just until moistened. Spoon into greased medium size muffin pan. Make a deep indentation in top of batter for each muffin. Fill with preserves. Bake at 400° for 25 minutes. Makes 1 dozen.
Combine all ingredients, except Heinz 57 sauce and brown sugar. Blend and spread in microwave baking dish. Cover with wax paper. Microwave on High 18 to 20 minutes. Uncover and brush on mixture made from Heinz 57 and brown sugar. Microwave on Low five more minutes. Let stand 5 minutes before serving.
Drain green beans. Put in casserole in order of recipe (hamburger, beans, soup, onion). Top with Tater Tots. Bake at 350° for 1 hour.
Melt butter. Add cocoa, sugar and milk. Bring to a boil over medium heat. Boil one minute. Remove from burner, add vanilla, oatmeal and peanut butter. Stir well. Drop by teaspoon onto wax paper. Make about 4 dozen cookie.
Saute celery, onion and pepper in small amount of butter. Mix turkey, rice and mushroom soup together. Add to celery mixture; add pimento and orange. Place in baking dish, sprinkle with 1/2 cup shredded Cheddar over top. Sprinkle with 1 cup or more crushed potato chips. Bake 45 minutes at 350°. Serves 16 to 20.
Combine chunks, flour and sugar. Mix well. Add cheese and mix well again. Pour mixture into casserole dish. Add crushed crackers to melted margarine and mix well. Spread over pineapple mixture. Bake at 350° for 35 to 40 minutes. (I add a little of the pineapple juice to the mixture, about 1/2 cup.)
Mix all ingredients; pour into buttered baking dish. Cook at 350° for 45 minutes. Serve over cooked rice.
Mix pecans, margarine and coconut and put in 9 x 13-inch pan. Mix cake mix with vanilla according to directions on box. Pour this over pecan and coconut mixture. Mix cream cheese and powdered sugar. Mix well and drop by tablespoon on top of cake mixture. Do not stir. Bake at 350° for 45 minutes.
Cook potatoes and onion together until potatoes are soft and falling apart. Brown hamburger in nonstick skillet. Add to potatoes with seasonings and simmer slowly for a couple of minutes. Good with garlic bread.
Mix all ingredients except butter. Place 1 1/2 tablespoons butter in pan and heat. Drop 1/2 of the mixture in a skillet. When set, turn the omelet on the other side. Fry until golden brown. Repeat with the rest of the mixture to yield two omelets. Serves 4.
Mix all ingredients together. Soak beef or chicken in sauce for 1 or 2 days. (Heat extra sauce and serve on rice.) Grill meat as desired.
Combine 1/3 cup warm water, yeast, 2/3 tablespoonful of sugar and set aside. Combine 1-2/3 cups water, 1-1/2 cups milk, 1/2 cup butter, 2 tablespoons salt and 1/2 cup sugar; beat until sugar and butter are melted. Cool. Add yeast mixture. Using 6 cups of flour, mix and knead 15 minutes. Let rise once in bowls and once in pan after making loaves. Bake at 350° until brown. Butter tops when removed from oven. Yield: 2 loaves.
Beat the three egg whites until stiff. Add one tablespoon of sugar slowly, beating constantly. Then add one tablespoon of marshmallow cream. Mix well into meringue. (Marshmallow cream helps meringue to stay soft.) Top pie and sprinkle with coconut. Brown in hot oven until golden brown.
Brown pork chops over medium heat. Arrange 2 cups potatoes in a 2-quart casserole. Season with salt and pepper. Slice 1 onion into very thin slices and arrange on top of potatoes. Pour 1/2 can of mushroom soup over all. Repeat procedure. Place browned pork chops on top. Cover. Bake about 1 hour at 350° or until tender all the way through. This casserole is very easy to prepare.
In a medium bowl, combine all ingredients except nuts. Mix well until blended. Refrigerate until firm enough to handle. Form into a ball and roll in the nuts until completely covered. Refrigerate until ready to serve. Serve with Ritz crackers.
Mix all the ingredients but do not beat. Pour into popsicle containers or paper cups. Put in freezer until solid.
Roll pork chops in egg, using 1 egg per 2 pork chops. Then roll in bread crumbs. Then roll in soup mix. Cover with aluminum foil and bake at 350° for 1 hour in long casserole dish (one layer only).
Combine all ingredients in large bowl; mix well. Pour into 9 x 13-inch baking dish. Bake 1 hour at 350°.
Drain corn. Mix cream cheese and butter. Add milk, salt, flour and peppers. Mix with corn. Bake at 350° until hot, about 30 minutes. This recipe can be put in your crock-pot on low until thoroughly heated. It takes from 1 1/2 to 2 hours.
Cut sweet potato into dice. Puree with coconut milk in the blender. Pour blended mixture into a bowl and add all the other ingredients, except margarine. Pour into a well-greased 8-inch square baking tin. Dot with margarine. Bake on center shelf at 350° for 1 1/2 hours. Serve hot or cold.
Cream the cream cheese and add the mayonnaise and whipped cream. Fold in the pineapple, nuts and cranberry sauce. Freeze.
Combine sugar, butter, milk and marshmallow whip and bring to a boil. Boil for 4 minutes stirring constantly. Remove from heat and add remaining ingredients. Pour into a 8 x 8 dish and chill. Cut into 1 inch squares.
Arrange chicken pieces in a single layer in a shallow 12 x 8 x 2-inch baking dish. Drain peach syrup into a cup and add lemon juice and soy sauce to peach syrup. Brush about half over chicken. Bake in a hot oven at 400°, brushing every 15 minutes with remaining peach syrup mixture and pan juices, 1 hour until chicken is tender and richly browned. Place peach halves around chicken; brush with pan juices. Bake 5 minutes longer to heat peaches.
Heat oven to 325°. Combine boiling water and cocoa. Cool. Sift flour, sugar, soda and salt. Make a well in dry ingredients; add oil, egg yolks, cocoa mixture and vanilla. Beat until smooth. In large bowl, beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually in egg whites. Gently fold with spatula until well blended. Pour in tube pan. Bake 40 to 50 minutes. Hang until cool.
Cook fettuccine according to package directions. Meanwhile, in a saucepan over medium heat, cook broccoli in a small amount of water until crisp-tender, about 5 minutes; drain. In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil ; cook and stir for 2 minutes or until thickened. Remove from heat; stir in the Parmesan cheese and broccoli. Drain fettuccine; top with the broccoli mixture. Yield: 4 servings.
Melt butter in saucepan. Add sugar, water and corn syrup. Cook, stirring, until sugar dissolves. Cook, not stirring, over medium heat to "hard crack". Stir in 1 cup nuts; pour in greased cookie sheet. Sprinkle chocolate chips on top, spreading evenly over top as they melt. Sprinkle on remaining nuts. Refrigerate.
Place chicken in a 9 x 13-inch baking dish. Lay cheese slices over chicken. Mix soup and wine and pour over chicken and cheese. Spread stuffing mix over all and spread out evenly. Drizzle butter over stuffing. Bake at 350° for 45 minutes. This can be made the night before and baked the next day for 50 minutes if cold.
Mix squash, onion and salt in colander. Let drain. Add remaining ingredients. Make in patties and drop. Fry until brown.
Melt margarine in skillet. Saute celery, onion, frozen broccoli and mushrooms. Add soup, cheese and rice. Remove from heat and place in casserole. Top with bread crumbs. Bake at 350° for 30 minutes or until bubbly. Serves 6 to 8.