HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Generously grease a 13 x 9-inch baking dish. In skillet, saute green pepper and onions in margarine until crisp-tender. Add soup, half and half and sherry; mix well. In a large bowl, combine soup mixture, turkey, artichokes, bacon, carrots and Mozzarella cheese. Spread white and wild rice evenly over bottom of prepared pan. Top rice with turkey mixture; spread evenly. Sprinkle with Parmesan cheese; cover with foil. Bake at 350° for 40 minutes; uncover. Bake an additional 15 to 20 minutes or until casserole is thoroughly heated. Makes 10 to 12 servings.
Combine first 9 ingredients and fold into a greased casserole pan. Top with grated cheese and crushed potato chips. Bake 20 to 25 minutes at 375° or until heated through. This can also be made with leftover Thanksgiving turkey!
Mix well cheese and Miracle Whip. Add parsley and finely chopped egg white. Add rest and mix well. Put on a serving dish and garnish with egg yolk, if wanted. (Push egg yolk through a tea strainer over mix.) Serve with raw vegetables.
Combine the butter, sugar, milk and almond extract and spread over warm pastries. Sprinkle with nuts.
Place olive oil in large saucepan. Add bay leaves and hot sausage. Brown sausage until well cooked about 30 minutes. Add peeled tomatoes to the sausage. Simmer this for about 20 minutes. While simmering, add garlic powder and a little dried parsley. After you simmer, 3 to 4 cans of water to the tomatoes. When it starts to boil, lower to a medium heat and add Hunt's tomato paste. Let this cook for 3 to 4 hours on medium-low heat, just until you see a slight boil. Stir frequently so not to have it stick to the bottom of the pan.
Simmer the hamburger and drain. Add the rest of the ingredients and simmer for 15 minutes.
Mix and sift dry ingredients. Beat egg, add milk and pour slowly on first mixture. Beat thoroughly and add butter. Cook as sour milk griddle cakes.
Spray a 9-inch square pan with Pam cooking spray. Spray the back of a large spoon with Pam. Melt margarine in large saucepan over medium heat. Add marshmallows and cook until melted, stirring constantly. Remove from heat and gently stir in cereals. Pour mixture into pan. With back of spoon, press mixture evenly in pan. Cool 30 minutes or until completely cooled. Cut into bars. Enjoy!
Cream butter and sugar; add vanilla and lemon juice. Add eggs, one at a time, beating well after each. Add bananas. Sift flour, soda and baking powder together. Add alternately with sour cream to banana mixture. Fold in pecans. Pour into two greased and floured loaf pans. Bake at 350° for 50 to 55 minutes.
Mix ingredients well and pour in unbaked pie crust. Bake at 350° until brown and firm (about 30 minutes). Yummy!
Arrange vegetables in bottom of 1 1/2-quart shallow baking dish. Top with chicken. Blend soup and milk and pour over all. Sprinkle with cheese. Bake at 450° for 15 minutes or until hot.
Combine wine, salad oil, green pepper, onion, garlic, pepper and tomato sauce to make the marinade.
Beat eggs, yolks and sugar until thick lemon color. Add milk, vanilla, lemon rind, lemon juice, nutmeg and salt; mix well. Place bread cubes into large buttered baking dish; pour mixture over. Let sit 30 minutes. Preheat oven to 350°. Set dish in pan of hot water; bake for 45 minutes, or until top sets and is brown. Serve hot or warm.
Make lemon pudding as directed on box. Cool. Add Cool Whip. Add fruit cocktail and marshmallows. Chill overnight or at least 4 hours. Add bananas just before serving.
Mix together the first 3 ingredients. Set aside. Sift in large mixing bowl the flour, salt, nutmeg, baking powder, baking powder and cinnamon. Combine all and bake at 350°. Can be made in loaf pan. I use soup cans or vegetable cans that I save. Flour and grease cans good. Cool. Wrap in foil or can be frozen. Makes 7 to 8 loaves, if soup cans are used.
In saucepan, combine water, sugar and starch. Heat, stirring until thick and clear. Remove from heat; stir in vanilla. In large bowl, whip egg whites with a pinch of salt until droopy peaks form; continue whipping as you slowly pour in the sugar water mixture. Whip until peaks stand up. Spread over warm filling pushing up meringue against crust. Bake at 450° for 5 to 7 minutes or until nicely browned. Cool on rack away from draft. Do not refrigerate until completely cool.
Toss frozen fries in egg whites until well coated. Place onto a cookie sheet pan which has been coated with fat free cooking spray. Put into oven at 400 degrees. Keep a close watch and turn ever so often until desired browning is reached.
In mixing bowl, combine dry ingredients. Add the milk, Crisco and melted chocolate. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, milk and vanilla. Beat two minutes more.
Pour juice, rind and oil in cup. Add enough boiling water to make 3/4 cup. Combine with well-beaten egg. Stir in dry ingredients until damp. Add nuts and cranberries. Pour into pan and let set for 20 minutes. Bake at 350° for 1 hour.
In small saucepan, stir together sugar, cornstarch, salt and orange peel. Slowly stir orange juice into sugar mixture. Add butter. Cook, stirring constantly, on low heat. Place in casserole and bake 7 to 10 minutes at 350°.
Brown meat and onions. Drain well. Combine all remaining ingredients, except cheese. Simmer on stove until well mixed (20 minutes). Layer tortillas and meat in a 13 x 9-inch pan with tortillas on the bottom, ending with meat sauce on top (like lasagna). Bake about 30 minutes at 350° (will bubble slightly). Turn oven off and cover with cheese. Leave in oven until cheese is melted. Cut into 2 to 3-inch squares and serve. Best when assembled the day before and refrigerated overnight.
Mix all of the ingredients together in a bowl. Then form into a ball and place in a saucer. Put in refrigerator and let set up for about 1 hour.
Beat eggs until well blended. Add sugar gradually; mix well. Add salt and vanilla; pour in cream and milk. Pour into gallon freezer. Freeze.
Preheat oven to 350°. In large bowl, mix corn meal, flour, rolled oats and wheat germ. Add other ingredients and stir well. Pour mixture into two greased and floured loaf pans. Bake for 45 minutes or until done.
Combine 1/2 cup margarine, onion, soup, sour cream and cheese; mix well. Stir in potatoes. Spoon into greased 2 1/2-quart shallow baking dish. Mix the remaining margarine and cornflakes; sprinkle over potato mixture. Bake for 50 minutes at 350°.
Cook macaroni and cool. Stir in remaining ingredients to cooled macaroni. Mix well. Refrigerate. Enjoy. Serves 4 to 6.
Grind celery, mango and garlic. Saute in olive oil until brown. Add meat. Cook until meat is well done. Add tomato products and seasoning. Simmer until done.
1. Combine 1/4 c. of the water with yeast and sugar. Stir to dissolve the yeast and let stand until bubbly (about 5 minutes). 2. Put flour, oil, and salt into food processor and process about 5 seconds. Add yeast mixture to flour mixture and process about 10 seconds until blended. 3. Turn on processer and drizzle just enough of the rest of the water through the feed tube so the dough forms a ball that cleans the sides of the bowl. 4. Process so that the ball turns around about 25 times. Put the dough ball onto a 14-inch pizza pan or large cookie sheet. 5. Cover with a bowl or plastic wrap and let stand 10 minutes. 6. Put the dough out so that it covers the pan leaving a ridge on the edges. Spread with pizza sauce and add cheese and toppings. 7. Bake at 425° for 15-20 minutes or until crust is golden and the cheese is bubbly.
Drain peaches, pineapple and oranges, saving juice. Add water to fruit juice to make 3 cups liquid. Add both boxes of pudding to the liquid in a quart dish. Cover and microwave on High until thick (3 to 4 minutes). Cool pudding mix. Cut pineapple and peaches into bite size pieces. Mix with pudding mix and oranges. Just before serving, add bananas, grapes, strawberries and cherries.
Combine flour, baking powder, soda and salt; set aside. Cream margarine, peanut butter and sugar. Add eggs. Slowly add dry ingredients. When all mixed, add milk, vanilla and nuts. Drop with a spoon onto a cookie sheet. Bake at 350°.
Saute garlic in oil. Stir in onion. Add cabbage, salt and pepper. Stir-fry until cabbage is tender, about 10 minutes.
Fry hamburger, onions and green peppers. When almost done, put to side of pan and scramble eggs in same pan. When done, add cooked rice. Add soy sauce, salt and pepper to flavor.
Cream the butter and sugar. Add remaining ingredients. Mold into small finger size rolls. Bake at 325° for 25 minutes. Roll in powdered sugar when cool.
Blend first 3 ingredients, then add next 5 ingredients. Meanwhile, cook noodles 5 minutes. Drain and toss in 3 tablespoons butter. Saute beef in 1 to 2 tablespoons butter (take off heat). Drain. Add tomato sauce and last 3 ingredients. Then in casserole, put 1/2 tomato meat sauce, 1/2 noodles, cheese mixture, 1/2 noodles and 1/2 tomato meat sauce. Can be refrigerated. Take out of fridge 20 minutes before cooking for 50 to 60 minutes at 350°.
Heat 2 tablespoons butter in a skillet. Cook the onion, green pepper and celery for 5 minutes. Add the rice, tomatoes, salt and pepper. Bring to the boiling point. Simmer gently for 5 minutes. Add the cheese and serve at once. Serves 4.
Boil eggs until hard. Cool and peel. Put through Foley food mill so eggs are finely ground. Add 1/2 cup mayonnaise or enough to make smooth consistency. Add 1/4 teaspoon salt to taste.
Place chicken pieces in 9-inch square casserole dish. Sprinkle with salt and lemon pepper. Cover with plastic wrap. Cook 15 to 20 minutes. Turn dish half turn after 10 minutes. Yields 4 servings.
Mix together butter, peanut butter and brown sugar; cream. Add eggs, one at a time; beat until fluffy. Mix honey, flour, wheat germ, baking powder and soda. Add other ingredients. Drop by teaspoon. Bake at 375° for 10 to 12 minutes.
Mix and pour in a 9-inch pie shell. Bake at 350° for 40 minutes.
Spread Doritos in 9 x 13-inch pan. Brown hamburger, onion, salt and pepper. Add and heat: mushroom soup, cream of chicken soup, evaporated milk and green chili peppers. Top with cheese. Bake for 20 minutes at 350°. Serves 8.
Sift dry ingredients on wax paper. In mixing bowl, combine remaining ingredients and mix well with dry ingredients. Stir in 1 cup chopped walnuts. Pour into two greased 8-inch baking pans. Bake 30 minutes in 350° oven. Cool 10 minutes before removing from pan. Use Brown Sugar Icing and decorate with Halloween candy.
Chop lunch meat and onion. Shred cheese; add seasoning. Mix well. Dip biscuit pods in flour; stretch to a large circle. Fill with mixture (1 large tablespoon each). Pinch edges together to form pea pod. Baste with beaten egg. Bake at 425° for 15 minutes or until golden brown.
Beat eggs well. Add to ingredients and cook over low heat until warm. Baste chicken often when cooking. Skin will get very crispy but will taste great. Okay if it has a burnt look.
Melt butter or oleo and mix in the rest of the ingredients. Put half of this mixture in a 9 x 9 x 2-inch pan. Scatter over it 1 large cherry pie filling. Cover with the other half of the crumb mixture. Bake until golden, 30 to 35 minutes.
Combine all ingredients in baking dish. Stir and bake for 4 hours at 275°.
Mix everything together well; pour into a baking dish. Bake at 350° until done, about 35 minutes.
Sift flour and baking powder. Mix all ingredients until blended. Add enough milk to make soft dough. Roll out on floured board and cut with biscuit cutter or may be rolled in hands. Bake at 425° for 12 to 15 minutes. Refrigerate unused portion.
Mix together the first 4 ingredients. Add the salad oil, vinegar and garlic powder.
Cut seafood into thin slices. Combine with cheese, mayonnaise, horseradish and garlic powder. Heat in microwave for 7 to 10 minutes or until cheese is melted. Serve with crackers, pretzels or raw vegetables. A delicious finger food!
Preheat oven to 400°. Spray large baking sheet with cooking spray for 2 seconds.
Beat milk and pudding until thick. Add Cool Whip and blend well. Place a layer of graham crackers in a 9 x 12 pan. Pour half of pudding mixture over graham crackers. Top with another layer of graham crackers. Add the other half of the pudding mixture. Top with 1 more layer of graham crackers. Melt the tub of icing in the microwave 15 to 30 seconds. Pour icing over the top layer of graham crackers and spread evenly. Refrigerate until crackers have softened (overnight works well).
Combine spinach, cheeses, pepper and salt until well blended. Stuff uncooked shells. Pour 1 cup sauce plus 1/4 cup water into an 11 x 7-inch pan. Place shells in pan; cover with remaining sauce. Cover with foil; bake until shells are tender, 45 to 50 minutes, at 375°. Uncover; sprinkle with Mozzarella cheese and bake 10 minutes longer or until cheese is melted and bubbly.
Make white sauce using the first 6 ingredients. Add green pepper, Worcestershire sauce and crabmeat and pour into a casserole. Cover with bread crumbs and bake at 450° until brown. Serves 4.
Mix together the flour, sugar, soda, cinnamon and salt. In separate bowl, cream together the oil, vanilla, eggs, walnuts and apples. Mix together both mixtures. Put in a 9 x 11-inch pan. Bake at 350° for 50 minutes.
Mix applesauce and spices; heat. Remove from heat and add marshmallows while cooling. Stir until smooth. Serve warm or chilled.
Cream butter and sugar, add eggs one at a time. Cream well. Add the rest of the mixture and cook at 350° until firm.
Saute onion and pepper in bacon grease until tender. Add tomato sauce, sugar and thyme. Simmer 30 minutes.
Combine egg yolks, sugar, vinegar, pineapple juice and oleo. Cook in microwave 2 minutes or in double boiler until thick. When this mixture cools, fold in whipped cream, fruits and marshmallows. Chill for 24 hours.
Mix together all ingredients (except about 1/4 cup of stuffing mix) in large casserole dish. Sprinkle remaining stuffing over top and bake, uncovered, at 350° until bubbly, approximately 25 minutes. Serves 6 to 8.
Grease and flour bottom and sides of a 15 x 10 x 2-inch jelly roll pan; line bottom of pan with waxed paper. Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 minutes); gradually add sugar, beating 5 additional minutes. Continue beating and gradually add sweet potato and lemon juice. Combine dry ingredients and stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375° for 12 to 15 minutes or until done.
Bring soup and other ingredients to a boil. Pour over carrots and other vegetables. This will keep for several weeks, if stored covered in the refrigerator. Can be reheated or served cold.
Bake at 325° for 20 minutes. Frost with a mix of 1 cup powdered sugar, 1 tablespoon butter and the juice and rind of 2 lemons.
Melt margarine in casserole. Mix all ingredients and pour into 10 x 10 x 2-inch casserole dish. Bake at 350° for 45 minutes.
Combine salad dressing and juice. Mix well. Serve over hot cooked asparagus or broccoli. Makes 1 cup.
Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a tray. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip swirl and enjoy!
Turn each peeled potato on its side and cut in 1/8-inch slices, but do not cut all the way through. Leave intact at bottom. Place potatoes in ice water for one hour. Pierce a hole through trimmed pork roast and push prunes (or apricots) into this hole. Rub roast on all sides with the lemon. Sprinkle with ginger, salt and pepper. Place roast in shallow pan with fat side up; let meat rest on its bones. Pour beef broth around the roast. Cover pan with foil and roast for 30 minutes at 350°. Drain potatoes and pat dry with paper towels. Roll in melted butter mixed with paprika. Remove roast from oven and place potatoes around the roast in pan. Pour paprika-butter mixture over the potatoes. Return roast and potatoes to the oven, uncovered, and baste often with pan drippings. Add water if needed. Roast 1 hour and 20 minutes (175° on a meat thermometer). Remove roast and potatoes to a heated platter and keep warm while making the gravy.
Put jello in 6 x 9-inch Pyrex dish. Dissolve with 1 cup boiling water. Mash cream cheese in it with fork. Add crushed pineapple and fold in whipping cream.
Mix milk and margarine. Beat eggs, sugar, salt and vanilla together. Add milk and margarine. Add bread cubes. Pour into greased casserole. Place casserole into pan of water in 325° oven. Bake 30 to 40 minutes. Raisins may be added when bread cubes are added, if desired. Pudding is done when knife inserted in middle can be removed clean.
Brown ground meat and onion. Saute in picante sauce. Add oregano and garlic salt. Simmer for 5 minutes. In a large bowl, chop lettuce, tomatoes and cheese. To this mixture, add 2 cans of pinto beans, which have been drained. Crunch Fritos and mix together with meat mixture and add Catalina dressing. Add to bowl of stuff and mix. Serve with tortilla chips.
Arrange tomato slices on a baking sheet coated with butter flavored vegetable cooking spray. Brush dressing on each slice. Combine remaining ingredients. Spoon 1 tablespoon of crumb mixture on each tomato slice. Spray each slice with cooking spray. Bake at 400° for 18 to 20 minutes. Yields 4 servings with 81 calories per 2 slice serving.
Cut crust off bread and flatten with palm. Spread with cream cheese. Lay one asparagus tip at one end and roll it up in the bread. Secure with toothpick and refrigerate until ready to serve. Can be cut in half.
In a large saucepan, combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce. Mix well. Bring to a boil. Add hot dogs. Stir to cover hot dogs with sauce. Reduce heat. Simmer, uncovered, until hot dogs are heated through. Serve in a chafing dish with wooden picks.
In saucepan, melt shortening, peanut butter and chips. Cool slightly. Add marshmallows, coconut and nuts. Butter an 11 x 16-inch pan and pat mixture into it. Sprinkle with more coconut, if desired. Cool until firm in refrigerator. Cut and enjoy.
Wash scallops; dry. Put scallops in shallow dish and pour wine over them. Marinate for 10 minutes. Pour all wine off. Put scallops in baking dish. Pour 1/4 pound melted butter over scallops. Crumble crackers and add to scallops. Season.
Can make only one batch at a time. In a glass or metal bowl, put oil and water. Shake (do not stir) until oil and water are mixed well. Will be cream-colored. Add flour and stir with a fork to form a ball. Divide into half. Roll between waxed paper. Turn into pie pan. This makes 2 one-crust pies or 1-two crust pie.
Mix eggs, salt, pepper and onion soup mix; add mayonnaise. Stir in cooked broccoli. Place in a greased souffle dish that's been dusted with 1 tablespoon bread crumbs or matzoh meal. Sprinkle top with 1 tablespoon bread crumbs or matzoh meal. Bake at 350° for 40 to 50 minutes until dry on top.
Preheat oven to 350°. Cut eggplants into 1/2-inch slices. Brush some of the oil onto two large baking sheets. Arrange eggplant slices in single layer on sheets and brush tops with additional oil. Bake until eggplants are fork-tender, about 20 minutes.
Heat first 4 ingredients, just to a boil. Remove from heat and add next 4 ingredients. Mix together well and add last 2 ingredients. Mix together. Pour in a 9 x 13-inch pan. Bake at 325° for 40 to 45 minutes.
Mix marshmallows, fruit and sour cream. Refrigerate several hours. Sprinkle with coconut just before serving. Makes 6 servings.
Place all ingredients in a slow cooker (crock-pot) and cover. Turn heat to low. Cook 10 to 12 hours until peas are softened. Cut meat away from ham hock and add to soup. Makes 12 (1 cup) servings.
Combine all ingredients; mix well. Cover and store in refrigerator. Serve with fish and other seafoods.
Preheat oven to 425°. Separate biscuit dough into 10 biscuits. Pat or roll out into a 4-inch circle. Wrap ham slice around cheese cube. Wrap biscuit dough around ham and cheese, pressing edges to seal. Dip in melted butter, then in cracker crumbs. Place, seam side down, on ungreased cookie sheet. Bake for 10 to 15 minutes, or until golden brown. Makes 10.
Cook broccoli by directions on the package, then drain. Mix all ingredients together. Stir well. Grease casserole dish. Bake at 350° for 30 minutes. Crush potato chips and put on top, then put back in oven for 5 to 10 minutes.
Drain juice from sweet potatoes and pineapple. Combine both juices, brown sugar and cornstarch. Pour over sweet potatoes and pineapple. Dot with butter. Bake at 350° for 25 minutes.
Mix together sugar, salt, flour and eggs. Put in a pan and stir while adding water, then the vinegar. Cook over medium or low heat, stirring constantly, until thickened. Add diced eggs, onions and cooled dressing to potatoes. The potatoes will soak up dressing. Keep salad refrigerated.
Drain salmon; set aside 2 tablespoons of the juice. In a medium mixing bowl mix salmon, egg, onion and celery until sticky. Stir in flour. Add baking powder to salmon juice and then stir this into the salmon mixture. Form into patties and fry in hot Crisco oil over medium heat until golden brown (about 5 minutes), turning only once so they'll be nice and crisp. Drain on paper towels.
Have milk, eggs and shortening at room temperature. Sift flour, sugar, baking powder and salt into large bowl. Drop in shortening; pour in milk, vanilla and 2 of the eggs. Beat 300 brisk round-the-bowl strokes with spoon or 2 minutes on medium speed with electric mixer. Add remaining 2 eggs; fold in nuts. Turn into tube pan and bake at 375° for 1 hour or until done. Cool in pan on rack 10 or 15 minutes. Remove from pan; cool. Glaze if desired.
Preheat oven to 350°. With mixer, mix together eggs and oil. Combine sugar, salt, cinnamon, baking soda, baking powder and flour. Gradually add to eggs and oil, blending well. Stir in extract, walnuts and zucchini. (If batter is too thick, add some water.) Pour into greased loaf or cake pans. Bake for 1 hour or until toothpick inserted comes out clean.
In a large bowl, beat eggs and sugar. Add oil and vanilla. Mix in flour, oatmeal, cinnamon, baking soda, salt and baking powder. Stir in zucchini, nuts and raisins. Mix well.
Mix dressing, onion soup mix and preserves. Pour over chicken. Bake 1 hour at 350°.
Drain pineapple; reserve juice. Cut oranges in half. Combine pineapple and oranges. Add coconut and chill. Combine cheese and 1/3 cup juice. Stir brown sugar into cheese mixture. Spoon atop fruit-coconut mixture. Makes 4 or 5 servings.
Wash and drain peas. Cut up potato, carrots, celery and onion. Bring water to boil in large saucepan. Add onion, split pea or lentils and oil. Cover and boil gently for 30 to 45 minutes or until peas are tender. Add potato, carrots, celery, salt, and pepper. Cook until just tender, 15 to 20 minutes. Stir in lemon juice if desired. Serve immediately.
Place the crescent rolls on a greased pizza pan; press out and up the side of the pan to form a crust. Fry sausage; drain well and sprinkle on the crust. Sprinkle grated cheese on top of sausage, followed by hash browns. Combine eggs, milk, salt and pepper; beat well. Pour over top of other ingredients. Bake at 350° for 25 to 30 minutes.
Mix the mixed fruit, cherries, pineapple, raisins and nuts; set aside. Cream margarine and sugar together. Add eggs, one at a time, beating well after each addition. Sift all dry ingredients together. Combine with fruit mixture. Add to batter; mix well. Pour in 3 (8-inch) cake pans. Bake at 350° until sides leave pan.
Mix together and spread on 12 English muffin halves cut into sixths. Bake at 350° for 10 to 15 minutes. May make ahead and freeze. Bake prior to serving.
In a large skillet, heat oil over medium-high heat and brown chicken, turning once. Add Ragu pasta sauce and bring to a boil. Sprinkle with cheese. Reduce heat to low and simmer, covered, 2 minutes or until cheese is melted. Serve with hot cooked spaghetti or in Italian rolls.