HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim eye of round as needed. Leave some fat. Add 2 tablespoons oil to large pan. Place on stove. Brown roast on all sides. About 15 minutes after browned, remove from pan and place chopped green peppers and onions in the pan. Cook over medium heat for 5 minutes. Add soup; do not dilute. Stir to blend. Place browned roast back into pan and spoon tomato gravy over roast. Cover and cook on low heat on top of stove for 2 to 2 1/2 hours.
Combine all ingredients in electric blender. Process at high speed for 1 to 2 minutes or until smooth. Chill mixture overnight. Serve with fresh vegetables. Yields 2 1/2 cups.
Roll or pat out biscuits to 1-inch thick. Place on lightly greased pan. Bake at 475° for 12 to 15 minutes.
Warm oil in large saucepan over medium heat. Add garlic and cook for 2 minutes. Stir in 5 1/2 cups of the tomatoes. Stir in vinegar, oregano, basil, salt and pepper. Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes. Add remaining tomatoes and remove sauce from heat. Cook pasta in large pot of boiling water according to package directions. Drain well and toss with half of the Romano cheese. Pour sauce over pasta and toss again. Top with remaining Romano cheese and serve. Serves 6.
Mix pudding and milk. Add Eagle Brand milk. Add Cool Whip. Layer bowl or dish with crushed cookies. Pour mixture on cookies. Garnish on top with cookie sprinkles.
Saute garlic, onion, parsley, oregano and bread crumbs in oil for 2 minutes and mix. Put in clams, juice, salt, bread crumbs, lemon juice and dashes of seasonings to taste. Soft consistency. Spoon into clam shells; sprinkle with cheese. Bake on cookie sheet at 350° for 25 minutes. These may be frozen before baking.
Combine onion, garlic, orange juice, wine, lime juice, cumin, oregano, salt and pepper. Set aside.
Blend dry ingredients. Then blend butter, yogurt and beaten egg. Mix all together until dough forms together. Then roll out on Bisquick floured surface. Knead 8 to 10 times. Separate dough into 2 balls. Flatten. Cut like pie shape pieces, roll up (small end first) and bake on ungreased cookie sheet, 10 to 12 minutes at 375°.
Melt butter in baking dish. Mix together flour, sugar, salt, baking powder, then the milk. Pour on butter. Spoon peaches over mixture. Bake at 350° for 1 hour. Remove from oven and sprinkle with sugar. Return to oven to finish browning.
Mix flour, sugar and cinnamon. Set aside. Mix eggs, oil and apples. Add flour mixture. Add raisins. Spoon batter in 2 loaf pans or into muffin tins. Bake at 350° until done. Bake loaves 40 to 50 minutes or muffins 30 to 40 minutes.
Blend sugar, corn syrup and water in a large saucepan. Cook, without stirring, to 300° on candy thermometer. Remove from heat. After boiling has ceased, add flavoring and color. Spread thinly in a buttered pan or tray. Score in 1/2-inch strips or cut with scissors. Break into small pieces and roll in powdered sugar. The candy may be flavored as follows: green - wintergreen, blue - anise or spearmint, yellow - lemon, red - cinnamon, pink - clove, or white - peppermint.
Beat eggs and sugar together with mixer until pale and thick. Slowly add the oil a bit at a time. Add lemon juice and zest. Sift dry ingredients together and add to batter in three additions. Squeeze the zucchini in a cloth to release some liquid. Fold into batter. Grease and flour muffin tin or use cupcake liners. Pour batter into muffin mold and bake in preheated 350° oven for 25 minutes or until nicely browned. Yields 12 muffins.
Boil the potatoes until tender. Drain and cut into quarters. Toss with the white wine, parsley and salt and pepper to taste. Steam the broccoli until tender, about 5 to 8 minutes.
Combine sugar, cocoa, milk and butter in a saucepan. Bring to a boil and cook for 1 1/2 minutes. Add peanut butter and oatmeal; stir well. Drop by spoonfuls on waxed paper. Cool.
Rinse potatoes and carrots; place in saucepan with lid. Cover with water, add salt. Cover. Heat to simmering, cook about 20 minutes or until tender, drain. Place potatoes and carrots into a large mixing bowl. While whipping slowly, add butter, pepper, nutmeg and hot milk. Whip until light and fluffy. Garnish with grated carrots. Serves 4.
Brown garlic in oil. In large pot, add 1 can cannellini beans and 2 cans water. Then bring to slow boil and simmer approximately 1 1/2 to 2 hours. Separately boil macaroni for 12 minutes. Then drain and add to beans and also add tomato sauce as well. Turn off heat and serve. Serves 6.
Cook shells until done, drain. Put in cold water. Brown hamburger, drain. Beat eggs and pour over hamburger. Add lots of garlic salt. Mix well. Stuff shells. If you have extra hamburger, pour over macaroni. Pour spaghetti sauce over shells and top with cheese. Use plenty of sauce. Bake at 350° for 1 hour or until golden brown.
Heat oven to 375°. Mix together thoroughly shortening, brown sugar and egg. Stir in applesauce. Sift together flour, spices, soda and salt. Stir in shortening mixture. Add raisins and nuts (optional).
Cream together sugar, eggs and butter stick. Then add flour, baking powder, chocolate syrup and nuts if desired. Bake in 9x13 inch greased pan for 30 minutes at 350°. Add frosting and serve.
Mix ingredients with mixer. Stir in peanuts (can chop in blender). Great with apple slices. Tastes like caramel apples.
Mix sugar, eggs, milk, flour and butter. Season with vanilla. Bake in unbaked pie crust. Bake in 375° oven 40 to 50 minutes. This makes 2 (9-inch) pies.
Drain pineapple. Fold in Cool Whip and milk together. Add pineapple and cherry pie filling. Blend well. Add coconut. Pour into graham cracker crust. Chill 2 or 3 hours before serving.
Brown meat in butter. Place in casserole dish. Add onion, salt and pepper. Heat bouillon in skillet until boiling. Pour over meat. Bake at 350° for 1 1/2 hours.
Cream butter and sugar; add eggs. Stir in sifted dry ingredients and mix well. Add pecans and vanilla. Bake in greased 13 x 9 x 2-inch pan in 350° oven for 40 minutes.
Mix all ingredients in a 1 1/2-quart baking dish thoroughly. Place baking dish and a pan of hot water (1-inch deep) in oven. Bake until knife inserted 1 inch from edge comes out clean, about 30 to 45 minutes at 350°. Makes 6 servings. Serve warm, with or without a hard sauce.
Mix flour and whipping cream. Knead and roll on floured sheet. Cut and bake at 425° until done.
Wash and cut unpeeled zucchini in small pieces; peel and chop onion. Put zucchini and onion in pan with 2 cups water and 1 teaspoon salt; bring to boil and cook 15 minutes. While zucchini is cooking, brown beef in skillet; salt and pepper to taste. Drain zucchini and put in large casserole; add browned beef and tomato sauce. Mix. Cover top with shredded cheese and bread crumbs. Bake, covered, at 350° for 30 minutes.
Preheat oven to 375°. Wrap a piece of bacon diagonally around each breadstick to cover. Place sticks on broiler pan. Bake 20 minutes. Drain on paper towels.
Brown hamburger and onion in heavy skillet. Drain. Drain Veg-All and mix with mushroom soup, spaghetti and hamburger. Bake in casserole dish at 350° for 35 minutes. Sprinkle cheese over casserole before baking.
Cook chicken; cool and cut into bite size pieces. Combine ingredients (except cheese) in saucepan and heat just enough to blend together. Soften tortillas in hot oil; place on paper towels to remove grease. Fill and roll tortillas with mixture and a little cheese. Place rolled tortilla in a 9 x 13-inch casserole dish. Top with remaining sauce and cheese. Bake, uncovered, for 40 minutes at 300°. Serves 4.
Cook margarine and sugar 2 minutes over low heat. Add milk and bring to a boil. Beat in sugar until smooth and creamy and consistency to spread. If icing becomes too stiff, add a little milk.
Mix all ingredients together in casserole dish. Refrigerate overnight. Bake for 30 minutes at 350°.
Heat chocolate in 200° oven until it is soft to touch or heat in microwave. Mix dry ingredients in larger bowl; add soft chocolate. Stir entire mixture until coated with chocolate.
Mix all ingredients together. Do not pre-thaw potatoes. Butter 13 x 9-inch pan. Pour in and bake at 350° for 1 hour.
Mix all ingredients together, except chocolate chips and marshmallows or Marshmallow Creme, and spread on greased pan; bake at 375° for 10 minutes. Remove from pan immediately; sprinkle on chocolate chips and marshmallows or Marshmallow Creme. Bake for 5 to 8 minutes. Cut into serving pieces.
Make Dream Whip according to package instructions. Mix jello with 1 cup boiling water until dissolved. Add frozen strawberries, then add 1 cup cold water. Break up all strawberries and refrigerate until a little thick. Lightly oil a 9 x 13-inch pan and put in 1/4 of the strawberry mixture. Break up angel food cake and pour remaining jello on top. Spread on Dream Whip frosting. Add chopped nuts on top, if desired.
Melt butter in baking dish. Stir in flour until smooth. Slowly add broth until blended. Stir in mayonnaise. Stir in potatoes and onions to coat. Bake at 350° for about 1 hour or until potatoes are done.
Preheat oven to 350 degrees. Mix sugar, egg and cream cheese with mixer until smooth. Cut dough into 2 halves. Press 1 half in greased 8 inch dish until flat. Pour cream cheese mixture over flattened dough. Crumble remaining cookie dough on top of mixture. Bake for 35 minutes. Cut and serve. Chill remaining leftovers.
Brown zucchini slices (1/4-inch thick) in a fry pan with a small amount of oil. Place one layer of zucchini in a casserole dish. Spread some sauce over zucchini. Cover with a layer of Mozzarella cheese. Repeat layers until finished. Bake, uncovered, for 1 hour at 350°.
Lightly spray a 8 or 9 inch square pan with no-stick cooking spray. Use paper towel to spread on bottom and sides. Mix gelatin and water in a 1 1/2 to 2 quart microwaveable bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely. (Cooking time varies with ovens.) Add marshmallows to gelatin. Microwave 1 minute or until marshmallows are almost melted. Stir until completely melted and mixture is smooth. (Creamy layer will float on top.) Pour into prepared pam. Refrigerate 45 minutes or until set. Loosen edges using knife dipped in warm water. Starting at one end, roll up tightly, jelly-roll fashion. With seam down, slice in 1/2-inch slices. Refrigerate until ready to serve.
Sift dry ingredients together three times. Sift over fruit and nut mixture. Add beaten egg yolks; fold in stiffly beaten egg whites to which vanilla has been added. Let stand 30 minutes. Mix again. Line angel food pan or loaf pan with wax paper. Grease; pack batter lightly in pan. Cover top with foil. Bake at 250° for 2 hours; remove foil and bake 15 minutes.
Wash beans; cover with cold water overnight. Bring to boil and cook 1 hour. Drain and discard water. Brown meat in hot fat in Dutch oven or roaster. Add pepper and onions. Cook to tender. Add beans and remaining ingredients. Cover. Bake at 350° for 3 hours or until beans are tender. Makes 8 to 10 servings.
Brown meat, add spices and cheese. Spread on rye bread slices. Bake at 350° for 15 to 20 minutes.
Steam chopped onion and sliced zucchini in 1/2 water until tender. Season with salt and pepper. Add cooked pasta and V-8 juice; simmer for 5 minutes. Cover top with Parmesan cheese. Stir into soup.
Preheat oven to 350°. Peel, core and slice apples into a bowl. Add 1/2 cup sugar, all spices and lemon juice. Mix lightly and pour into a buttered 1 1/2-quart casserole. Blend remaining sugar, flour, salt and butter to a crumbly consistency. Bake for 45 minutes or until apples are tender and crust is nicely browned. Serve warm with whipped cream or ice cream.
Combine cabbage, carrots, onion and rice in mixing bowl. Blend remaining ingredients; add to rice mixture and toss lightly. Chill. Makes 8 to 10 servings.
Still have zukes to eat? Tired of eating them? Try this relish; keeps well for one year.
Peel and quarter apples. Arrange in overlapping rows in pie shell Sprinkle with lemon juice. Mix sugar, cinnamon, salt and nutmeg. Add 1/4 cup butter; mix with a fork until it becomes crumbly. Spoon over apples. Spread sour cream over top. Bake at 350° for 50 to 55 minutes.
In a plastic bowl with tight lid, combine pudding mix, sugar, cinnamon and pecans. Pour butter into a shallow bowl. Cut biscuits into quarters. Dip pieces in butter, then place in bowl. Cover and shake. Remove and place in a greased 10-inch fluted tube pan. Bake at 350° for 30 to 45 minutes. Cool in pan 30 minutes before inverting into a serving plate. Serves 10 to 12.
Cut up watermelon rind. Let soak until sugar melts. Add lemon peel from 1 lemon and juice to it. Let soak until juice forms, then slice lemon real thin and cook until its candied. Put in jars and seal. Good to use in fruit cake. Takes several hours to cook. Use as a preserve also.
Mix all ingredients together. Pour into a 9 x 10-inch unbaked pie crust. Bake at 450° for 10 minutes. Turn oven back to 325° and continue baking until lightly brown, 20 minutes.
Simmer all ingredients on top of stove for 1 1/2 hours. Just before serving, add 1 cup sour cream. May be served over noodles or pasta of your choice.
Salt and pepper both sides of each piece of chicken. Roll each piece in melted butter. Then into the potato flakes. Bake at 350 degrees in a glass dish until golden brown about 30-45 minutes.
Saute onion and bell pepper in butter until soft. Add ground beef and stir until brown. Add rice, tomatoes, chili powder, salt and pepper. Bake at 350° for 1 hour. Serves 4 to 6. This freezes well.
Cream margarine, Crisco and sugar. Add eggs one at a time, beating after each one. Add part of flour. Add part of milk; beat well. Add the rest of ingredients and beat well. Pour into a greased and floured tube pan. Bake at 300° for 2 hours.
Cut in sugar and Crisco real good. Add eggs, vanilla and flour. Mix well, then knead real good. Roll, then cut out and bake at 325° until brown. These are real good.
Cream the first 3 ingredients. Add egg, peanut butter, soda and vanilla. Mix well, then add flour and oats. Stir until well blended. Pack mixture in greased 13 x 9-inch pan. Bake at 350° for 20 minutes.
Heat butterscotch bits and peanut butter in saucepan until bits are melted. Pour over Special K. Mix well. Drop from teaspoon onto waxed paper.
Mix together and make into small balls. Bake 15 to 20 minutes until brown.
Combine sugar, cocoa and milk. Cook until forms ball in cool water. Add vanilla and butter. Beat until turns dull in color. Pour into buttered pan. Cut in squares.
Line 9 x 13-inch casserole dish with graham crackers. (Do not crush.) Mix 2 small boxes vanilla instant pudding, 3 cups milk and add 1 (12 ounce) Cool Whip. Mix well and spread a part of this mixture over graham crackers. Layer another layer of graham crackers, then repeat mixture. On top add another layer of graham crackers. Chill at this point. Slightly heat a container of cake frosting (your choice) in microwave. I use butterscotch cake frosting. When pudding mix is cooled, drizzle about 1/2 the container of frosting mix. Put in refrigerator to stay cool.
Boil rotini noodles until tender, about 5 to 10 minutes. Add other ingredients and mix, then chill and serve.
Brown half the beef in its own fat in a large skillet. Transfer to a kettle or Dutch oven and repeat with the other half. Rinse the skillet with a cup of water and add the liquid to the meat. Cover and cook slowly over low heat. Fry the onions; stir in paprika and salt. Add to the meat. Stir in the green peppers and cook for 2 hours until meat is tender, not soft. Serve with soft noodles.
Combine cabbage and onions, set aside. Combine almonds, sesame seeds and Ramen noodles, set aside. Combine remaining ingredients. When ready to serve, mix all of above together.
Cook chicken with salt until tender, then pick off bone. Add cream of chicken soup to chicken. Cook spaghetti until tender. Also cook carrots and celery until tender in 2 separate kettles. Drain and combine chicken and soup mixture, noodles and vegetables. Mix well and serve.
Combine broccoli, raisins, sunflower kernels or nuts and bacon. Combine mayonnaise, vinegar and sugar and add to broccoli mixture. Toss well and refrigerate. Serves 10 to 12.
Mix and serve at room temperature. Mound on plate or in bowl to serve. It's fairly salty. Serve on wheat crackers or bagel chips.
Put all in covered casserole dish. Bake at 350° about 35 minutes or until all liquid is absorbed.
Mix pickles, onions, green and red peppers and salt well. Cover with ice. Set, covered with ice, for 3 hours. Make sure there is plenty of ice water to cover. In large cooking pans, mix vinegar, sugar, turmeric and mustard seed. Bring to a boil and add pickles. Do not rinse, just drain off water from pickles. Bring to a simmer. Do not boil pickles. Put in sterilized jars.
Mix cracker crumbs and melted oleo. Pat mixture into cake pan; save 1/2 cup of mixture to put on top of cake.
Heat butter. Blend in flour until smooth. Gradually add soup stock, stirring constantly. Bring to boiling point. Cook for 3 more minutes. Add cream and seasoning.
Cream butter and both sugars together until thoroughly blended and fluffy. Add egg and vanilla; beat well. Stir in mashed bananas. Stir together flour, baking powder and salt. Add creamed mixture gradually, beat well. Stir in chocolate chips. Spread in greased and floured 15 x 10-inch jelly roll pan. Bake at 350° for 25 minutes. Cool; cut into bars and enjoy!
First, cut the tops off the bell peppers, remove the seeds and wash them well inside and out. Then place them into lightly salted boiling water and cook them until they just begin to wilt slightly. Do not overcook!
Mix together in mixer the cake mix, eggs, water, oil and rum, blending well. Stir in pecans. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 325° for 1 hour.
Chop artichoke hearts, cheese and bell peppers; set aside. Press garlic clove into a bowl and add mayonnaise, green onion and oregano; mix. Add artichoke, cheese and pepper to this mixture.
Chop chicken, onion and eggs; mix with pepper and salt and place in the bottom of a 3-quart casserole. Layer Veg-All, soups and broth over the chicken.
Mix all ingredients. Drop by tablespoonfuls onto greased griddle or into frying pan with a little oil. Cook as you would pancakes. Serve with syrup.
Cut squash and cook in small amount of water until tender. Saute onion in melted margarine. Add to squash. Add cheese and mix well. Spray casserole dish with Pam. Crumble cornbread and cover bottom of casserole dish. Add squash mixture. Cover top with cornbread. Bake in oven at 350° for 20 to 30 minutes.
Combine all ingredients using a blender, food processor or mixer. Process until smooth. Store in refrigerator until ready to use.
Mix together. Bake at 325° for 45 minutes. Dot with extra sharp Cracker Barrel cheese, just before finished baking.
Butter 4 miniature pans (muffin pans). Sprinkle graham cracker crumbs in the pan. Shake pan to get them on bottom and sides. Mix cream cheese, 3/4 cup sugar and 3 egg yolks. Beat 3 egg whites stiff; fold into mixture. Fill pan almost full. Bake at 350° for 15 minutes; remove from oven and let cool. They will fall in the middle.
Mix all ingredients together and place in flat baking dish. Bake at 350° for 30 minutes. Remove from oven and cover top with miniature marshmallows. Return to oven and bake just long enough to melt marshmallows.
Melt margarine in pan. Mix flour, sugar and milk and pour onto melted margarine. Add peaches. Bake at 350° for 30 to 45 minutes.
Prick potatoes with fork. Bake 425° for 55 to 60 minutes. While potatoes are baking, melt butter in small saucepan. Add onion and cook until tender. Add remaining ingredients. Simmer 10 minutes. Keep warm until potatoes are done.
When chicken is cool and cut-up, add the remaining ingredients and mix well. Will keep in refrigerator several days. Makes a good sandwich or eat on lettuce leaf.
Mix first 4 ingredients in heavy boiler. Bring to a rolling boil and boil for 1 minute. Remove from heat; add peanut butter, vanilla and oats. Mix thoroughly and drop by teaspoons on waxed paper.
Saute ground beef and onion in skillet. Add bay leaf, salt and pepper. Pour in desired amount of milk. Thicken with flour and water mixture. Serve over toast.
Combine all ingredients in mixing bowl with electric mixer for 10 to 15 seconds. Add coconut. Pour mixture into buttered deep 9-inch baking dish. Bake at 350° for 40 minutes or until set.
Rip 2 leaves of lettuce to fit in a salad bowl. Put in salad bowl. Cut a piece of cucumber into small pieces. Add to salad bowl. Cut a baby tomato and put in salad, if desired. Cut up broccoli and put in salad bowl, if desired. Add croutons. Add and mix salad dressing of your choice.
Beat whites of eggs until stiff. Add gradually sugar and cream of tartar plus vanilla. Add chocolate chips and nuts. Heat oven to 350°. Drop by teaspoon on cookie sheet. Turn off oven as soon as you put cookies in oven. Take out when oven is cool or about 1 hour.
Dissolve gelatin in cold water. Add juice from berries; heat, bringing to a boil. Cool. Cut the cake into squares. Put 1/2 in a 9 x 13-inch pan. Whip 1 pint whipping cream. Add sugar. Fold in berries and gelatin mixture. Put 1/2 of this over cake in pan. Repeat with other 1/2 of cake and cream mixture. Served with whipped cream. Refrigerate.
Cut broccoli flowerets and stems into pieces. Parboil and drain. Place in casserole dish. Combine soup, milk and cheese. Pour over broccoli. Top with bread crumbs and dot with butter. Bake at 350° for 30 minutes.
Pour over dry ingredients and mix with fork until smooth. Bake at 350° for 30 to 35 minutes.
Allow sherbet to soften slightly. Place in punch bowl. Pour sprite over; mix and serve.
Drain and flake salmon (or tuna). Add cream cheese, lemon juice, onion, horseradish, liquid smoke and salt. Combine well. Chill for several hours or overnight. Shape into a log. Chill for 2-3 hours. Sprinkle pecans on wax paper and roll log in pecans to cover. Chill until ready to serve. Serve with crackers. This may be kept in the refrigerator for several days.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 400° for 45 minutes to 1 hour.
Saute beef and drain. Add all other ingredients except macaroni. Bring to a good boil. Simmer for 30 to 40 minutes. Add cooked macaroni. Let stand until cool. Add cheese. Bake 30 minutes at 350°.
Light oven; get out utensils and ingredients. Remove blocks and toy autos from table. Grease pan and crack nuts.
Place all ingredients in quart jar. Shake vigorously until blended. Let set 12 to 24 hours before using to give flavor a chance to set.
Mix all ingredients in crock-pot except pork roast. Add pork roast. Cook on high for 8 hours.
Prepare rice as directed on package, using chicken broth instead of water. Add 1/2 cup more liquid than called for and omit butter. (I use broth from boiling the chicken breasts or whole chicken, whichever you use.) To cooked rice mixture, add the remaining ingredients with the exception of the cheese. Pour mixture into casserole. Top with grated cheese to cover mixture. Bake at 350° for 30 minutes. Serves 8.
Preheat oven to 375°. Mix rhubarb, strawberries, apples, sugar and tapioca in large bowl and let stand for 15 minutes. Prepare pie crust according to the package for two-crust pie, using a 9-inch pie pan. Fill with fruit mixture and then dot margarine on top of filling. Cover with top pie crust, seal and flute edges. Cut slits or designs in top crust to permit steam to escape. Sprinkle a small amount of granulated sugar on top crust and cover fluted edge with foil. Bake 45 to 50 minutes or until juices bubble and crust is golden brown.
Blend in blender the chocolate milk and creme de cocoa. Add banana. Blend until smooth. Add ice cubes, one by one. Blend until smooth. Pour in glass top with chocolate wafers (crushed) or chocolate chips.
Mix sugar, flour and cocoa together. Add a little milk to make it moist. Add egg yolks and mix well. Add remaining milk and cook until thick. Add flavoring.
Place all ingredients together in a large mixing bowl. Whisk until smooth. Pour into a buttered 10-inch pie dish. Bake at 350° for 50 to 60 minutes. Comes out in layers, pastry, custard and coconut.