HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season ground beef with salt, chili powder, garlic powder, cumin and black pepper. On cookie sheet, place a single layer of chips. Top each with a slice of cheese. Add one tablespoon of ground beef and pepper. Bake at 400° for 5 to 10 minutes or until topping is hot and cheese is bubbling. Remove and top each snack with a tablespoon of cold guacamole. Serve immediately. Makes approximately 4 servings.
Combine apples and sugar. Let stand until syrupy. Beat eggs, oil and vanilla. Mix flour, soda, cinnamon, salt and nutmeg. Stir in alternately with apples and sugar mixture. Stir in walnuts. Bake at 350° for 1 hour.
Prepare pudding and Dream Whip as directed on packages. Put in refrigerator to chill. Peel and cut up apples, oranges and bananas. Drain pineapple. Mix all ingredients together and chill. Recipe can be halved.
Cook onion in hot fat until golden. Add meat and seasonings. Brown. Add drained beans and soup. Pour into greased 1 1/2-quart casserole. Mash potatoes. Add milk, egg and seasoning. Spoon mounds of potatoes over meat. Bake at 350° for 30 minutes.
Thoroughly cream shortening, butter and sugar. Add eggs. Beat well. Sift dry ingredients. Add to creamed mixture. Add nuts. Drop from teaspoon about 2-inches apart onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen cookies.
Cook macaroni and drain. Keep hot. Meanwhile, melt butter, stir in flour and seasonings. (Do not brown.) Stir in milk. Cook and stir until smooth and thickened. Add cheese, stirring until it melts. Pour cheese sauce over macaroni and stir to coat. Serve immediately. Yield: 6 servings.
Dissolve gelatin and salt in 1 cup boiling water. Chill until syrupy. Fold in cabbage, carrots, celery and salad dressing. Chill. Serves 8.
Heat oven to 375°. Mix together sugar, flour, spices and salt in a large bowl. Stir in eggs. Add sweet potatoes and milk and beat until smooth. Pour into pastry shell. Bake 50 to 55 minutes or until knife inserted in center removes clean. If crust browns too quickly, cover with foil strips. Serves 8.
Cut the pheasant breasts into bite size pieces. Stir-fry the pheasant in a very hot wok with 1 tablespoon oil, stirring until the meat is cooked (5 to 7 minutes). Add water and bouillon. Stir in cornstarch. Keep stirring and cook until thickened. Put into another container and set aside.
Shred dried beef. Add other ingredients and mix well. I use a hand mixer. Put in bowl and serve with crackers.
Layer lettuce, celery, peppers, onions, and thawed peas. You may add egg slices and chopped ham layered if desired. Seal vegetables with a mixture of mayonnaise and sugar. Top this with a layer of cheddar cheese and a layer of bacon crumbled.
Cut carrots into bite-size chunks. Cook crisp, not too soft; drain. Slice onion and green pepper into rings. Add these to carrots. Mix in pan remaining ingredients. Bring to a boil 1 minute; pour over vegetables. Let set overnight.
Mix softened cream cheese and chopped green chilies. Spread on tortillas. Roll up. Slice into 4 to 5 sections. Serve hot or cold with picante sauce.
In a 2 to 3-cup pan, combine oil and 5-spice. Cook over medium heat; stir until hot. Add soy sauce, sugar, sherry and garlic. Place chicken, breast side up, on roasting rack in shallow baking pan. Rub generously with 5-spice mixture. Place remaining mixture inside cavity of chicken. Roast at 375° until thigh bone is no longer pink (approximately 1 3/4 hours). Drain juices from chicken and place on serving platter. Scrape baking pan; stir with drained juice and heat. Stir in green onions and pour over each serving. Serves 6.
Set aside cornmeal for topping. Combine 2 cups flour with rest of dry ingredients. Heat liquids until very warm. Add to dry ingredients. Beat well. Stir in rest of flour to make stiff batter. Spoon into greased loaf pan. Sprinkle with cornmeal. Cover; let rise at least 45 minutes. Bake at 400° for 25 minutes. Remove loaf immediately. Good toasted.
Cream margarine, shortening and sugar. Add cocoa, eggs and vanilla. Sift flour, salt and soda together. Add alternately with buttermilk. Mix until well blended. Pour into three greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Place thawed potatoes in 9 x 13 baking dish. Mix together 1/4 cup butter, soup, cheese, sour cream, salt and onion and pour over potatoes. Top with crushed corn flakes and drizzle 1/2 cup melted butter over top. Bake at 350° for 45 minutes. Serves 12.
Cook chickens and roast until done. Grind chickens and lean meat. Grind onions and potatoes. Set meat aside. Combine onions, potatoes, beans and tomatoes. Cook for 1 hour. Add kernel corn, Worcestershire sauce, Tabasco sauce, lemon juice and pepper. Cook and simmer 30 minutes. Add cream-style corn and meat. Simmer for at least 1 hour, stirring regularly.
Shred Cheddar cheese. Mix ingredients in a large bowl. When ready to serve, stir in 1 large bottle Catalina dressing and 1 medium bag Fritos corn chips. May also add hamburger meat to mixture. This recipe will serve 8 people.
Peel apples and chop chunky. Mix other ingredients. Sprinkle over apples until coated. Pour into pie crust.
Cut carrots in strips; peel and quarter potatoes. Combine all ingredients (do not brown meat). Put into a 3-quart casserole. Bake, covered in 325° oven for 3 1/2 hours. Freezes well.
Cut peppers into 2-inch pieces. Combine first 6 ingredients in a large, heavy-duty plastic bag; add chicken and peppers. Seal bag and shake bag until chicken and peppers are well coated. Marinate in refrigerator 3 hours, turning bag occasionally. Remove chicken and peppers from marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Coat grill rack with cooking spray. Place rack on grill over medium coals, (300° to 350°). Place chicken on rack. Grill, covered, 8 to 10 minutes on each side or until chicken is done, basting frequently with marinade during the last 5 minutes of cooking time. Transfer chicken to a serving platter; keep warm.
Mix well in a large bowl raw ground chuck, rice, onion, salt, pepper, celery, green pepper and garlic with a little tomato juice to moisten. Remove core from cabbage, then place cabbage in boiling water to wilt leaves so that they can be easily rolled. Place about 1/2 cup meat mixture into cabbage leaf and roll. Fasten with toothpick if necessary. Alternate layers of sauerkraut and rolls in large kettle. Pour can of tomatoes over top and with spoon, let tomatoes seep through layers. Bring to a boil and simmer about 2 1/2 hours. Add tomato juice if rolls become dry.
Combine first 5 ingredients in a jar. Cover tightly and shake vigorously. Chill thoroughly. Combine spinach, orange sections and onion rings in a salad bowl. Drizzle dressing over spinach mixture. Toss gently. Sprinkle with pine nuts before serving.
Layer thawed broccoli and chicken in bottom of 9 x 13-inch casserole dish. Mix soups, mayonnaise and lemon juice together. Spread over broccoli and chicken layers. Add cheese and top with buttered crumbs. Bake at 350° for 35 to 45 minutes.
Saute chopped onion in butter. Add cream of chicken soup and Kraft hot cheese, mixing together over low heat until well blended. Add cooked rice and cooked broccoli and mix well in large bowl.
Mix together all ingredients. Drop by teaspoons on a greased cookie sheet. Bake at 350°.
Bias slice carrots 1/2-inch thick. Cook and drain. Combine all ingredients; cook until thickened, stirring constantly. Stir in butter. Pour over hot carrots and serve.
Cream shortening and sugar together, beating until light and fluffy. Add eggs and vanilla and beat well. Sift dry ingredients together and add. Add oatmeal and coconut. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 8 to 10 minutes. If you chill dough first, it will not spread as much.
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400°. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
Combine beef, crumbs, onion, egg, salt, ginger and milk. Mix thoroughly. Shape into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; place in crock-pot or casserole. Mix cornstarch and brown sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Add pineapple and green peppers. Pour over meatballs and cook on low in crock-pot or 30 minutes in 300° oven. Serve over cooked rice.
Melt the chocolate chips in a microwave safe bowl. Once melted, stir in remaining ingredients. Drop by cluster shapes on wax paper. Chill until set.
Cream shortening, sugar and brown sugar in bowl. Beat in eggs and vanilla. Sift in flour, baking powder, soda and salt. Mix well. Stir in oats, Rice Krispies and coconut. Drop by teaspoon onto cookie sheets. Bake at 350° for 10 to 12 minutes or until brown. Yields 4 dozen.
Place chicken breasts in flat pan. Mix onion soup mix and sour cream. Spoon mixture over chicken. Spoon mushroom soup over this. Top with mushrooms and juice. Cover and bake for 1 hour at 300°. Uncover and sprinkle almonds on top. Continue baking, uncovered for 1 hour. Serves 8.
Cook broccoli in boiling water for 2 or 3 minutes. Remove and drain. Cook pasta; drain. Heat olive oil in a skillet; saute garlic well. Toss in green onion and broccoli and saute for a couple of minutes more. Blend vinegar with the herbs, pepper and hot sauce. Gently toss with the broccoli mixture and pasta. Add tomatoes and cheese. Add salt. Remember the Parmesan is salty tasting.
Mix buttermilk, mayonnaise, salt, lemon juice, Dijon mustard, garlic, pepper and Tabasco. Mix until smooth. Toss with macaroni, carrots, parsley, green onion, dill weed, cucumber and radishes.
Brown chicken. Mix soups and sour cream. Add to chicken and put in casserole dish. Put cheese and bread crumbs on top of chicken. Bake at 350° for 1 hour.
Beat sugar and eggs. Add evaporated milk, butter and vanilla. Boil in double boiler until thick. In 9 x 13-inch pan, spread vanilla wafers over bottom of pan. Slice bananas over wafers. When pudding has thickened and cooled, pour over wafers and bananas and refrigerate.
Combine flour, baking powder, cornstarch, salt and water in a large bowl and mix well. Dip the beef steaks into the batter and fry in 2-inches of oil until nicely browned. Remove to a platter and keep warm.
Melt butter; add onion and cook on low heat until onion is transparent. This may also be microwaved. Take off heat. Add beef consomme, water and mushrooms. Stir. Add rice. Mix well. Pour into casserole and cook at 350° for 45 minutes. This can be reheated.
Mix all ingredients in a saucepan. Heat to the point of boiling for 1 minute. Lower the flame quickly and simmer half an hour to an hour or until onions are done.
Heat applesauce and dissolve gelatin in it. Add 7-Up; stir well. Refrigerate overnight. Combine marshmallows, cheese and cream. Chill overnight. The next day, beat marshmallow mixture until thick. Spread over salad. Garnish with chopped nuts and cherries. Serves 8.
Put stuffing mix in bowl; add clam liquid (gradually). Let stand until liquid is absorbed. Add parsley, lemon juice, Worcestershire and seasonings. Melt margarine in small pan; add chopped celery and onions and saute until soft. Add this mixture to stuffing mix and lastly the clams. Mix well. Put in casserole; top with Parmesan cheese and paprika. Bake in moderate oven until hot.
Spread cream cheese on the bottom of an 8 x 10-inch glass Pyrex. Spread vegetarian chili over cream cheese. Spread cheese over chili. Microwave on High 2 to 3 minutes. Serve with tortilla chips.
Cream butter and sugar. Add eggs 1 at a time and beat well after each. Add vanilla. Add corn syrup and mix just long enough to mix. Stir in pecans and pour into unbaked pie shell. Bake at 375° for 40 minutes until set (center will not jiggle). This pie is not real sweet.
Brown meat and onion together. Add tomato soup, garlic salt, onion salt, oregano and pepper. Simmer for 15 minutes. Butter a 9 x 13-inch pan and spread noodles over the bottom. Pour meat sauce over the noodles and sprinkle the shredded cheeses over the top. Cover with foil and bake 35 minutes at 350°. Uncover and bake an additional 10 minutes.
Melt in heavy pot 1 1/2 tablespoons butter and 1 1/2 tablespoons vegetable oil. Add and simmer chopped onions and paprika. Simmer until shiny and red. Add salt and chicken stock. When broth comes to a boil, add chicken. Simmer covered until tender, about 1 hour.
In 8-inch square dish, combine butter, basil, rosemary and salt. Cook on High for 1 1/2 minutes or until butter is melted. Stir in scallops and sprinkle with lemon juice. Spoon butter mixture over scallops. Cover completely with plastic wrap. Cook at Medium for 7 to 8 minutes. Scallops should be tender. Sprinkle with paprika. Let stand, covered, 5 minutes before serving.
Preheat oven to 350°. Combine sugar and margarine in a mixing bowl. Beat with an electric mixer until light and fluffy. Add egg yolk and mix thoroughly. Add remaining ingredients and stir until just combined. Drop 2 tablespoons of cookie dough per cookie onto lightly buttered cookie sheets. Space cookies 2 inches apart and flatten slightly. Bake 20 minutes or until cookies appear dry but are soft to the touch. Cool 3 minutes before transferring to a rack.
Mix all ingredients together. Place oven on 400° and bake for 30 minutes. Use 9 x 13-inch or two 8 x 8-inch pans.
Heat soup in saucepan. Dissolve gelatin in water. Stir all ingredients into soup. Pour into mold sprayed with nonstick cooking spray. Refrigerate until set. Garnish with paprika and sprigs of parsley.
Blend in food processor or blender until smooth and creamy. Pour into individual serving dishes or baked pie shell. Chill until firm and serve.
Boil chicken breasts until tender and slice. Boil broccoli 5 minutes and drain. For sauce combine chicken soup, mayonnaise, lemon juice and curry powder. Lay broccoli in 9 x 13-inch pan. Lay chicken over broccoli. Spread sauce over chicken. Place shredded cheese over sauce. Top with toasted bread crumbs. Bake at 350° for 40 minutes.
Mix all (except rolls) together. Remove rolls from tin trays and using a sharp knife, split rolls in half. Spread ham mixture between the rolls and place back in pans. Cover with tin foil, warm on 350° for 20 to 25 minutes (don't overheat). Let cool before cutting rolls apart.
Preheat the oven to 350°. Arrange the chicken breasts in a single layer in a large baking pan and spread the Creme Fraiche or cream evenly over them. Bake for 20 to 25 minutes. Remove from the oven and allow to cool in the cream. Shred the meat into bite-size pieces and transfer to a bowl. Discard the cream. Whisk the sour cream and mayonnaise together in a small bowl and pour over the chicken. Add the celery, walnuts, tarragon and salt and pepper and toss well. Cover and refrigerate for at least 4 hours. Correct the seasoning before serving.
Mix all ingredients except bananas and wafers. Make 3 layers of wafers and bananas in casserole dish. Pour pudding mixture over them. Beat 2 egg whites until peaks form. Beat in 3 tablespoons sugar and beat. Spread over pudding. Bake at 375° until browned.
Spray a 9 x 13 glass pan with butter flavored cooking spray. Roll out 1 can of crescent rolls in the bottom of the pan. Soften cream cheese in microwave for 45 seconds. Mix cream cheese, sugar and milk with mixer until smooth. Spread mixture onto crescent rolls. Top with second can of crescent rolls. Bake for 30 minutes at 350 degrees. Cool for 5 minutes and serve warm.
Cut a slit lengthwise through center of pork, not all the way through. Lay flat. Rub with garlic, salt and pepper to taste; sprinkle with raisins. Close roast and tie with string. Place rosemary on top. Wrap roast with heavy duty foil. Poke several small holes through foil into pork on all sides. Place in roasting pan. Roast in 350° oven 1 to 1 1/4 hours.
Marinate steaks in lemon juice, soy sauce and pepper. Pan fry in 2 tablespoons oil. When cooked, remove from pan onto a serving dish. Add 2 teaspoons oil to pan and fry onions until tender. Pile on top of steaks.
Mix all the dry ingredients, then add the nuts, dates, coconut and well beaten eggs. Add vanilla. Spread the mixture about 1/2 inch thick in a buttered pan. Bake in 350° oven 10 to 15 minutes. Remove pan from oven. Cut cake into strips while still warm and roll pieces in granulated sugar; or roll into balls, then into sugar. This makes 4 dozen or more.
Cook and drain spaghetti. Stir in margarine, Parmesan cheese and eggs. Form a crust in a 10-inch pie plate. Add ground beef to spaghetti sauce and heat. Spread cottage or Ricotta cheese over spaghetti. Cover with beef sauce mix. Bake uncovered at 350° for 20 minutes. Sprinkle with Mozzarella cheese. Bake 5 minutes longer. Makes 6 servings.
This is base. Everything else is optional and can be added in any combination: coconut, nuts, sunflower seeds and flavorings (orange oil and vanilla). Mix with enough water to easily mix. Spread on large cookie sheet or jelly-roll pans. Bake slowly in 325° oven, stirring frequently to evenly bake until light brown. Remove from oven; cool and add any combination of: dried frut, chopped dates, apricots, raisins, chocolate or carob chips.
Put salad mix in bowl, then add eggs, onions and peas. Combine mayonnaise and sugar; spread over top, sealing edges. Sprinkle with cheese. Toss just before serving.
Cut pepper into 1-inch strips. Chop onion. Coat the bottom of a microwave-safe dish with the oil. Add onion, green pepper and garlic. Cover. Microwave on High power for 2 to 3 minutes.
Leave cheese at room temperature. While preparing other ingredients, drain pineapple but not moistless. Mix everything together. Roll ball in nuts. Refrigerate. Add 1 cup pecans, if desired, and mix into ball.
Season the fillets with salt and pepper to taste. Put oleo in shallow baking dish in hot (400° to 500°) oven until the oleo is browned. This gives a distinctive flavor. Place fillets upside down in sizzling hot oleo and return to oven for 7 to 10 minutes. Turn with spatula and baste. Sprinkle each piece with lemon juice, wine, Parmesan cheese and paprika. Return to oven until done (approximately 5 minutes). Run under broiler quickly. Baste fish with sauce and serve in sauce. Garnish with fresh dill. Serves 4.
Heat apple juice and one cinnamon stick to boiling and reduce heat. Simmer for 5 minutes, covered. Stir in remaining ingredients except cinnamon sticks; simmer 5 minutes more. Serve warm using remaining cinnamon sticks as individual stirrers.
Cook and stir the first 4 ingredients in the top of a double boiler. When clear, add the beets and place the pan, covered, over hot water for 1/2 hour. Just before serving, heat the beets again and add the butter. Makes 6 servings.
Mix ingredients and roll into small balls (about the size of a marble). Broil until brown; turn once. Drain.
With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures. Stir with a fork until all ingredients are moistened. Shape dough into ball with hands. Chill at least 15 minutes. Roll into desired shape or it can be frozen for later use. Makes two 9-inch double crusts or three 8-inch shells. Bake at 425° for 15 to 20 minutes or until golden brown.
Shape batter into a cocoon shape. While warm, roll in 10x sugar. Bake at 325° for 15 minutes on bottom rack, then 15 minutes on middle rack.
Mix French dressing, onion soup mix and marmalade together. Pour over chicken. Cover with foil and bake in oven about 1 1/2 hours at 300°. Remove foil about the last 20 minutes of cooking time. Serve with rice.
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in crab and wine; heat through. Makes about 2 cups. Serve with assorted crackers.
Mix sugar and cocoa, then add a little hot water to make a paste. Add the rest of water. Boil one minute and cool. Serve with milk (add 2 tablespoons of mixture to 8 ounce glass of cold milk, or hot milk).
Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally until tender. Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover and stir); remove from heat. Let stand covered 5 minutes. Makes 4 servings.
Mix well the first 4 ingredients. Add 1 small can creamed corn. Bake at 425° for 25 to 30 minutes. Use a greased iron skillet to bake in (8 to 9-inch pan).
Peel and slice apples and place in a glass baking dish. Pour water (or juice) over apples. In a separate bowl, mix sugar, flour and cinnamon well. Cut in margarine until mixture is crumbly. Pour on top of apples evenly. Bake at 350° for 30 to 45 minutes. Yummy!
Mix vanilla wafer crumbs and butter. Pour 1/2 of crumbs into bottom of 9 x 13-inch pan. Whip Cool Whip and cream cheese with sugar. Put 1/2 of this on top of buttered crumbs. Pour pie filling over this. Add other half of Cool Whip and cream cheese. Top with remaining crumbs. Cool until ready to serve.
Cook ground beef and mix remaining ingredients. Bake at 350° for 30 minutes.
Coat 9 x 13-inch casserole dish with vegetable spray. Place croutons in dish and coat with margarine. Sprinkle grated cheese over the croutons. Mix milk, eggs and mustard and pour over cheese and crouton mixture. Sprinkle bacon crumbs evenly over dish. Bake at 325° for 45 minutes. Allow to stand 15 minutes before serving.
In container of electric blender, combine eggs, sugar, milk, margarine, cocoa and vanilla. Whir on high speed for 2 minutes. Divide between the two pie shells. Bake at 350° for 35 to 40 minutes or until center of pie is "shaky." Cool to room temperature. Yields 2 pies.
In large saucepan, brown bacon, onion, celery, garlic and basil until tender. Stir in soups, water, salt, tomatoes and pasta. Bring to boil. Cover. Reduce heat. Simmer for 15 minutes. Add cabbage and zucchini. Cook 10 minutes more or until done. Stir occasionally. Makes 8 cups.
Combine corn flakes, celery salt, onion powder, paprika, and pepper. Dip fish in milk; roll in corn flake mixture. Place fish in nonstick baking pan. Bake at 350 degrees for 25 minutes until brown. Yield 6 - 2 oz. servings. Each serving may be exchanged for 1/2 bread - 2 low-fat meat.
Stir gelatin into warmed milk until dissolved. Combine egg yolks, lemon juice, lemon rind, sugar and gelatin mixture in the top of a double boiler. Heat, stirring until thickened. Cool pan in a bowl of ice, stirring occasionally. Beat egg whites until stiff. Whip cream. Fold egg whites and whipped cream into the thickened lemon mixture. Spoon into a souffle dish and chill until set. Serve cold. Makes 6 to 8 servings.
Place neckbones in pot; cover with water. Add remaining ingredients except spaghetti. Cook over low flame, simmering until neckbones are done, then add spaghetti and cook until tender.
Place rice in a casserole dish. Sprinkle onion soup over rice. Place pieces of chicken, skin side up, over rice. Mix soups with water, mix well and pour over chicken and bake, uncovered, at 350° for 2 hours, or until rice is tender.
Sift together flour, soda, and salt. Cream together shortening and peanut butter, gradually add the two sugars. Creaming well. Add egg, milk and vanilla. Blend the dry ingredients gradually. Mix thoroughly. Shape rounded teaspoonfuls into balls. Roll in granulated sugar and place on ungreased cookie sheet. Bake at 375° for 8 minutes, then remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down so cookie cracks around the edge. Return to oven and bake 2 - 5 minutes longer.
Mix all ingredients in crock-pot. Cook on low 6 to 8 hours.
Mix Cool Whip and pudding, then add pineapple and the juice, then the marshmallows and nuts. Refrigerate until ready to serve.
Melt stick of margarine and combine with mushroom soup and sour cream. Add squash and rest of ingredients. Bake in a large, flat dish or 9 x 2 x 13-inch pan at 350° for 45 minutes or until done.