HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain vegetables in colander; toss vegetables with Parmesan cheese in 3 quart dish. Pour butter over veggies. Combine tomato sauce and salt; pour over veggies. Top with onion rings. Bake at 325° for 20 minutes.
Wash berries and drain. Mix berries and sugar. Place in crust. Place 4 pats of butter on top and cover with top crust. Bake at 350°. Be sure to slit top crust.
Cover beans with cold water; soak overnight. Cook beans with water about one hour; drain and reserve liquid. Place half of bacon and half the onion on bottom of casserole dish. Add beans, bacon and onion. Combine remaining ingredients and 1 3/4 cups of reserved liquid. Pour over beans. Cover; bake at 300° for 3 1/2 hours. Uncover and bake one hour or until beans are soft.
Put pineapple and jello (I prefer strawberry) in a pot and heat until jello is dissolved. Cool until it is the consistency of mayonnaise. Add pecans and buttermilk; mix well. Fold in Cool Whip. Refrigerate until congealed. Cut in squares and serve on lettuce or serve as a dessert.
Brown meat; drain. Add beans, onion, olives, chilies, taco sauce to taste and cheese. Bake for 25 minutes at 400° in a pizza pan. Dip nachos and enjoy!
Shred the lettuce. Slice small the green pepper, onion and tomatoes. Brown hamburger and drain. Drain the kidney beans. Smash the Doritos into tiny pieces. Mix all ingredients. Pour bottle of dressing on right before serving.
Mix flour, nuts and butter together. Spread on bottom of 13 x 9-inch pan and cook at 350° for 15 to 20 minutes. Let cool.
Mix orange jello, hot water, and cranberry sauce with mixer or blender. Add pineapple (drained), celery (diced), and chopped nuts. Mix together and pour in 9 x 13 pan. Refrigerate.
Mix sugars, shortening, peanut butter, vanilla and eggs well. Add flour, soda, baking powder and salt slowly to mixture. Fold in remaining ingredients one at a time. Bake for 8 to 10 minutes at 350° on ungreased cookie sheet.
Boil macaroni and put into a buttered dish. In a pot, on low, mix everything until melted and bubbling. Pour mixture over macaroni; top with bread. Bake 45 minutes at 375°.
Mix margarine, cream cheese, and powdered sugar. Beat until creamy, set aside. Mix milk and pudding, beat together until almost thick. Mix gently with creamed mixture and fold in Cool Whip. Layer cookies, pudding mix, cookies, pudding mix, and cookies in flower pot. Add plastic flowers, gummy worms and a plastic shovel to serve, or layer in a 9 x 13 pan.
Cut steak into serving pieces. Dredge with flour and brown in salad oil. Season. Cut up potatoes and carrots. Put all but peas in large pan and cook for 45 minutes to 1 hour. Add frozen peas and cook until done.
Bring water to boil. Add bouillon cubes and butter. Let cubes soften then add rice. Stir. Remove from stovetop and place in oven. Bake at 350° until water is absorbed (about 30 minutes).
Cook neck bones in 1 gallon water until tender and falls off bones. Remove meat from bones. Add spices to meat and set aside in a separate bowl.
Preheat oven to 350°. Cook the spinach in one cup of water with 1/4 teaspoon of salt. Save water. Cook and drain pasta shells. Mix cheese with shells, lightly. Add eggs; fold. Add bread crumbs; fold. Add oil, then add spinach and water and mix together. Spread in a greased 9 x 13-inch pan. Pour spaghetti sauce over the top. Cover with foil. Bake at 350° for 45 minutes to an hour.
Beat Dream Whip, milk and vanilla together. Add 10x sugar and beat. Beat cream cheese until smooth, then add the Dream Whip mixture a little at a time.
Mix yeast in warm water until dissolved. Add sugar, buttermilk and Crisco oil to yeast. Add flour and knead a few times. Roll out on floured board; cut with biscuit cutter. Put small amount of butter or margarine on each roll and fold in half. Put in a greased pan. Let rise for 2 hours in a warm place. Bake in a preheated oven at 425°, until brown.
Line pan with graham crackers. Mix pudding with milk; fold in Cool Whip. Pour over crackers. Line one side of graham crackers with icing. Lay, face down, on pudding. Frost tops of crackers. Refrigerate.
Break bread into large pieces. Combine milk, eggs, sugar and vanilla. Add bread pieces. Put into a baking dish and pour butter over top. Bake at 400° for 1 hour. (Done when knife inserted in center comes out clean.)
Combine flour and sugar; cut in the butter as for pie crust. Press into 9 x 13-inch pan. Bake for 15 minutes at 350°.
Butter 13 x 9 x 2-inch pan. Lay bread in dish. Fry sausage (crumbled) until not quite done. Pour off grease and spoon onto bread. Sprinkle cheese on top. Mix mustard, milk, eggs, salt and pepper together and pour over bread, sausage and cheese. Cover and let set in refrigerator overnight. Bake at 350° for 45 minutes.
Spread on dough. Roll and cut into slices. Let raise 1 1/2 hours. Bake at 400° for 10 minutes.
I cook ahead "buttercup" squash and put in freezer. (Can use canned, but not the same flavor.) Line plate with uncooked crust. Put squash, sugar and spices in electric beater. Add eggs. Beat well. Add scalded milk and pour into uncooked crust. Bake at 425° for 15 minutes, then at 350° for balance of time, approximately 45 minutes.
Mix and allow to stand several hours or overnight. Serve in a hollowed out loaf of marble bread. Chop up remaining bread and use for dipping.
Combine ingredients. Marinate for 2 hours; drain. Serve with Fritos or taco chips.
Saute onions and pepper in fat until brown. Add hamburger, salt, pepper and chili powder. When meat is slightly brown, place alternate layers of rice and meat mixture in casserole. Pour tomatoes over dish and bake at 375° for 50 minutes.
Cook all vegetables and rice with a small amount of water until done. Then add the soup. The water in the cooked vegetables plus the undiluted soup will make sufficient liquid. Very good for a cold winter's day!
Add soda to milk. Mix all ingredients together. Bake at 350° for 35 minutes.
Drain beans and rinse well. Put in a large saucepan with water and bay leaf. Bring to a boil over medium-high heat. Lower heat, cover and simmer until soft, about 1 to 1 1/2 hours. Drain beans, remove bay leaf and return beans to saucepan.
Rinse and pat dry mixed greens, Blue cheese and walnuts. Add vinaigrette. Toss to coat and serve.
Melt butter and add brown sugar. Stir well and allow to cool slightly. Add eggs, one at a time. Beat well.
Place prepared carrots in a stew pot. Cook until almost done. Add peas and potatoes. Salt and pepper to taste. Add 3 tablespoons of good cooking butter. Cook over medium heat, stirring occasionally, until all ingredients are done and tender.
Heat oven to 350°. Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of the coconut to batter. Mix jam and 1 cup coconut in small bowl. Spread between cake layers. Frost top and sides of cake with frosting. Press remaining coconut on top and sides of cake. Garnish as desired. Store cake in refrigerator.
Wash and quarter tomatoes to measure 2 quarts. Grind onion, pepper and tomatoes. Pour hot water over tomato mixture and drain off rapidly. Put in pot to cook and add seasonings. Add enough vinegar to make soupy. Cook 25 minutes, stirring often.
Combine in a large bowl: Mix milk, sugar, Crisco, salt, and baking powder. Mix well and flour, 2 cups at a time until all is added. Mix well. Leave in bowl and grease top with oil. Cover with a wet towel and let it sit until it has risen to double in size. Push down and let it rise again. After the second rise, make out into rolls and let them rise again. Bake in 350 degree oven until brown. If you do not wish to bake all of the rolls, place in refrigerator, covered, with wet cloth until ready to cook again. Keep cloth wet.
Place the first 4 ingredients in large Tupperware mixing bowl; seal and burp. Shake approximately 3 or 4 minutes, or until ingredients look like large peas. Add the cold water; seal and burp again. Shake until ball forms. Roll out. Never fails!! Makes 3 single 9-inch crusts.
Mix all ingredients in a large bowl and refrigerate overnight. Bake in a shallow casserole at 350° for 1 1/4 hours.
Mix tomatoes with vegetables; add 1/2 cup water and sprinkle tablespoon sugar. Cover with foil. Cook 1 1/2 hours at 350°.
Combine the potatoes, ham and onion in alternate layers in a 2-quart covered casserole. Pour the white sauce over all. Cover and bake in a moderately hot oven of 400° for 1 hour. Remove the cover and bake about 30 minutes longer or until the potatoes are tender. Serves 6.
Chop candy coating into small pieces. Heat candy coating in 3-quart saucepan over low heat, stirring constantly until melted. Stir in cereal and peanuts until completely coated. Drop by tablespoon on waxed paper lined cookie sheet. Refrigerate until set. Makes about 2 dozen.
Beat the eggs. Add the sugar; beat well, until light. Add the condensed milk; mix well. Puree the strawberries; add pureed strawberries to mixture and mix well. Pour into ice cream churn. Add the heavy or whipping cream and the half and half. If not up to fill line, add small amount of whole milk until fill line is reached. Churn.
About 1 1/2 hours before serving: Prepare lasagna noodles as package directs. Meanwhile, in a 10 inch non-stick skillet over medium heat, cook onion, mushrooms and garlic 5 minutes; remove from heat, then stir in spinach, oregano, basil and pepper. Set aside. In a food processor, blend cottage cheese, egg whites, flour and 1 cup mozzarella cheese until smooth. Preheat oven to 375 degrees. In a 13 x 9 inch baking dish, arrange 3 noodles; top with half of spinach mixture, half of tomato sauce. Arrange 3 more noodles; repeat layers. Top with remaining noodles; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 45 minutes or until bubbly. Remove from oven, let stand 10 minutes. Makes 12 servings.
Mix yeast in warm water. Add remaining ingredients. Let rise. Roll out on floured surface. Cut with doughnut cutter and fry.
Mix sugar and corn syrup and bring to boil. Remove from heat and stir in peanut butter and corn flakes. Spread in a 9 x 11-inch buttered pan. Let cool, but don't refrigerate. Melt chocolate chips; spread over mixture. Cool and cut into bars.
Mix Cool Whip with Eagle Brand and put in icebox. Let set one hour, then mix remaining ingredients. Mix all together; put in icebox overnight.
In a large mixer bowl, combine 1 1/2 cups of the flour and yeast. Heat the milk, granulated sugar, 1/4 cup margarine or butter and salt just until mixture is warm (120° to 130°) and the margarine is almost melted, stirring constantly. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Pound pork sirloin cutlets to 1/8-inch thick. Brown cutlets, half at a time, in oil with garlic in frying pan over medium heat; pour off drippings. Combine sherry, soy sauce, brown sugar and red pepper; pour over cutlets. Cover tightly and cook slowly 20 minutes or until cutlets are tender. Combine water and cornstarch. Add to pan and cook until thickened. Serve over vermicelli or rice.
Crumble this topping over the sweet potato mixture and bake, uncovered, for 40 to 45 minutes.
Bring to boil and cook until tender the potatoes. Drain water until 1-inch below potatoes. In frying pan, add oil and salt pork and cook until tender. Add all corn without liquid from kernel corn. Add pork and onions. Set aside 1/2 cup half and half; add rest to potatoes. To half cup, add flour and cornstarch. Stir until dissolved. Add to potatoes; cover. Cook over low heat until thickened. Serve with sprinkle of paprika. Serve cornbread with, or for something different. Put corn bread in bowl, then add chowder.
Cook noodles in boiling water with 1 teaspoon salt for about 5 minutes. Melt butter in large skillet. Add cream, parsley, salt and pepper. Cook over very low for only a few minutes. Remove from heat and add drained noodles and cheese. Mix together well and serve immediately. Yields 4 to 6 servings.
Bake roast in 325° oven for 35 minutes per pound, marinating every 15 minutes with mixture of honey, brandy and ginger. Roast will be easier to carve if you have butcher cut out the bone.
Prepare rice as label directs. Refrigerate cooked rice until well chilled. In medium bowl with fork, beat eggs and salt lightly. In 12-inch skillet over high heat, put 3 tablespoons salad oil and cook until very hot. Pour in egg mixture. Cook, stirring quickly and constantly with spoon, until eggs are the size of peas and leave the side of the pan. Reduce heat to low. Push eggs to one side of skillet. In same skillet, gently stir rice and 2 tablespoons oil until rice is well coated with oil. Add bacon and soy sauce; gently stir to mix all ingredients in skillet. Heat mixture thoroughly. Sprinkle with chopped green onions.
Brown hamburger and onions, then drain off oil. Add all other ingredients and simmer, the longer the better.
Remove stems from mushrooms, careful not to break caps. Chop stems and saute with butter and onion. Add seasonings and bread crumbs. Place mixture in inverted mushroom caps. Place in shallow baking dish. Pour milk in dish. Bake at 350° for 20 minutes. Serve hot as appetizer.
Heat oven to 350°. Cut cheese into enough 1/4-inch thick slices to line bottom and side of greased 3-quart casserole to within 1-inch of top. Reserve remaining cheese. Mix ham, rice, soup, tomatoes, onion, green pepper and salt; pour into casserole. Sprinkle with walnuts. Shred remaining cheese; sprinkle over walnuts. Bake, uncovered, until hot and bubbly, 50 minutes to 1 hour.
Place peach halves in 1-quart jar. Heat remaining ingredients to boiling. Pour over peaches and cool. Cover; refrigerate at least 8 hours. This can be made the day before and left to refrigerate.
Preheat oven to 350°. Spray 13 x 9-inch baking dish with vegetable spray. Mix 2/3 cup of dry cake mix with brown sugar, walnuts and butter until crumbly. Reserve. Beat eggs and egg whites with sour cream. Mix in remaining cake mix. Spread half of batter in baking dish. Top with half of the pineapple and sprinkle with half of the brown sugar mixture. Spoon and gently spread remaining batter over brown sugar mixture. Top with remaining pineapple and sprinkle with remaining brown sugar mixture. Bake for 55 to 60 minutes. Serves 12.
Dissolve Jell-O in boiling water. Add berries and juice. Pour into bowl you will be serving it in. Refrigerate until set.
Combine sugar, cornstarch, salt and lemon peel in deep 1-quart bowl. Blend in water and lemon juice. Microwave at High (100%) until sauce is thickened and clear, 2 1/2 to 4 1/2 minutes, stirring after half of cooking time. Stir in margarine and egg yolk. Microwave at High (100%) until bubbly, 30 seconds to 1 minute. Makes 1 1/2 cups.
Drain juice off of clams into a cup measuring cup and fill up with milk. Mix all ingredients together and put in a 1-quart casserole dish. Bake at 350° until set.
Cook and stir vegetables in 1 Tbsp oil in a medium skillet for 5 minutes. Add chicken and sauce, cover for 2 minutes. Spoon over cooked rice.
Combine all ingredients and put in a 9 x 13-inch pan. Let set overnight. Bake at 350° for 45 minutes.
Heat pineapple juice and add Jell-O; stir until Jell-O is dissolved. Add other ingredients. Refrigerate overnight. Serve.
Combine cake mix and add dry jello. Add other ingredients, adding eggs one at a time. Bake in 3 layers at 350°.
In a large mixing bowl, combine egg, brownie, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white chocolate baking pieces, semi-sweet chocolate pieces and the nuts. Stir just until combined. Spread in a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 30 minutes. Cool completely in pan on a wire rack. Cut into bars. Makes 36 brownies.
Pour hot water into a large bowl, then add salt, butter and honey. Stir until the butter is melted. Cool slightly. Put yeast into 1 cup of warm water. Add it to the ingredients in the large bowl. Work in the flour until the dough is firm enough to knead. Knead 5 to 10 minutes. Put dough in greased bowl, cover it with a damp cloth and let rise 1 1/2 hours. Punch the dough, divide it and shape. Let rise 1 hour. Bake at 350° for 45 minutes.
Peel, seed and chop pears and apples. Cook all for 15 minutes. Pack into hot jars with lids. Store as for jam or jelly.
Combine cheese, bacon and onion. Make into a ball. Roll in parsley, if desired.
Place yams in a medium saucepan with 1 1/2 cups of water. Cover and bring to a boil. Reduce heat and cook for 40 minutes until yams feel done. Drain yams and rinse out pan. Place apples in the pan with 3 tablespoons of water. Cover and cook for 3 minutes until barely done. Remove pan from heat and mash apples with a fork. Mash yams, butter and lemon juice. Add sugar and nutmeg. Stir in apple mixture. Mix well and serve.
In a 3-quart pan, fill with 2 quarts of water. Trim fat off meat and cut into large pieces. Add onions and Millers seasoning. Cook for 3 hours. Remove meat. Cut vegetables and add to broth; cook for 1/2 hour. Add meat and cook for 15 minutes and serve.
Sit in recliner, put T.V. control in your hand and yell to your wife "Is it ready yet?"
Saute onion, pepper and celery in oil, or use celery salt. Cook rice until done. Add tomatoes (after draining rice). Add butter; simmer 2 to 3 minutes, long enough to melt butter. Add oregano; set aside. Put oil in casserole dish; heat. Add meat that has been cut in bite size pieces. Mix into rice. Add 3/4 cup water. Bake for 30 minutes, or microwave for 12 minutes.
Make a syrup of 5 pounds sugar to 4 pints of apple vinegar. Tie cinnamon, allspice, ground cloves and ginger in a bag. Add to syrup. Bring to a boil and cook to dissolve sugar. Soak cucumbers in lime water about 10 to 12 hours (overnight).
Put into 13 x 9-inch pan in order given in layers. Do not stir. Bake 45 minutes at 350°. Top with whipped cream or ice cream or just serve as is.
Blend dry ingredients well and add milk and beaten egg yolks. Cook until thick and pour into baked pie shell. Top with meringue and brown.
Beat eggs and powdered sugar together well in mixer. Melt chocolate chips with butter in microwave or double boiler. Blend the 2 mixtures together with a spoon. Add vanilla and nuts. Pour into a buttered 13 x 9-inch pan. Refrigerate.
Heat everything but soup and meat until boiling. Add soup and meat. Mix with cooked spaghetti. Bake in a 400° oven for 20 minutes.
Grease and flour two 8 x 1 1/4-inch pans. Preheat oven to 350°. Sift flour, baking powder and salt onto a sheet of wax paper. Heat milk and butter just until small bubbles appear around edge. Do not boil. Cool slightly. Beat eggs until foamy in a small bowl. Gradually add 1 cup sugar while continuing to beat until thick and fluffy; beat in vanilla and cooled milk. Fold flour mixture gently into eggs until well blended. Pour batter into prepared pans. Bake for 25 minutes or until top springs back when touched lightly with fingertip. Cool layers on wire racks 10 minutes. Wash, hull and slice strawberries. Sprinkle with 1/2 cup sugar. Let stand 30 minutes to allow juice to form. Place one layer on a serving plate. Spread with 1/2 whipped cream and top with 1/2 strawberries. Top with remaining cake layer and follow the same.
Combine ham, pork, eggs, milk and corn flake crumbs; mix well. Shape into 3/4-inch balls and place in a 13 x 9 x 2-inch baking pan.
Microwave in 1-quart glass bowl on High 1 1/2 minutes until melted, stirring twice.
Put in a mixing bowl lukewarm water and yeast. Let stand 5 minutes. Stir. Add sugar, salt and shortening. Beat well. Add 1 1/2 cups all-purpose flour or bread flour. Beat until smooth. Add about 1 1/2 cups flour using enough to make the dough just barely firm enough to handle. Knead until smooth. Divide in thirds. Knead each piece into a ball. Flatten, then pull and stretch gently to fit 9-inch layer cake tins, lightly greased. Press up around the edges to make a slight rim. Let rise 15 minutes. Brush lightly with olive oil. Sprinkle with Parmesan cheese, grated. Cover with fresh tomatoes or drained, canned tomatoes, slivers of Mozzarella or other Italian cheese, chopped anchovies or meat and sprinkling of oregano or basil. Bake 25 minutes at 425°. Makes three 9-inch pizzas.
Place popcorn and nuts in a greased jellyroll pan. Melt butter and sugar with syrup and salt. Bring to a boil for 5 minutes. Do not stir. Remove from heat. Stir in soda and vanilla. Pour mixture over popcorn. Stir until coated. Bake at 300° for 30 minutes, stirring often after 15 minutes. Cool and break. Store in airtight container.
Preheat oven to 400°. Mix flour, brown sugar, baking powder and salt in large bowl. Combine cereal and milk in another bowl. Let stand 3 minutes. Stir in egg whites and oil. Add to flour mixture; stir until just moistened. Spoon into greased muffin pan, filling each cup 3/4 full. Bake 20 minutes or until golden brown.
In a large bowl thoroughly combine sugar, oil, eggs and vanilla. Sift together flour, cinnamon, baking soda and salt. Add to the first mixture and stir well. Stir in coconut, shredded carrots, pineapple and nuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 50 to 60 minutes, until center of cake is firm to the touch. Cool in pan. Frost as desired. Makes about 15 servings.
Place meat in 3-quart casserole. Mix other ingredients and pour over meat. Cook at 350° for 3 to 3 1/2 hours. Mash and serve on buns.
In a bowl, beat all ingredients together. Heat pizella iron, and when ready, drop a large tablespoon of batter or 1/4 cup. Close iron and let pizellas cook for a few seconds. Remove with a fork. Once cooled, they can be stacked on top of each other in a container for storage. (I have used an empty oatmeal can.) They can also be wrapped in foil for safe keeping.
Rinse and drain sauerkraut well. Add beef cubes to water; pour over kraut. Cover and boil 20 minutes. Fry bacon, reserving drippings. Add onion and brown; add flour and brown. When kraut is done, drain and reserve juice. Add kraut juice to flour mixture, stirring constantly. When smooth, add to kraut and mix thoroughly.
Cut ends off cucumbers, pack in a gallon jar. Put in the salt, pickling spice and alum. Fill with cold vinegar and let stand 16 days. After 16 days, empty and wash cucumbers and slice, then pack back into the jar. Add the sugar, let stand 24 hours. Refrigerate and eat. Keep them in refrigerator at all times.
Mix all ingredients and let stand at least 1 hour. Serve as a dip with potato chips. Some add chopped cucumber and/or shrimp to this tasty and economical dip.
Mix together; put in greased pan lined with chips. Put crushed chips on top with a little cheese. Bake at 350° until bubbly, about 45 minutes.
Beat eggs; blend in the melted butter, flour, sugar, salt, vanilla and syrup. Sprinkle nuts over bottom of unbaked pie shell. Gently pour in syrup mixture. Bake in hot oven (425°) for 10 minutes, reduce heat to (325°) and bake about 40 minutes longer. Yields an 8-inch pie to serve 6.
Heat oven to 425°. Wash the chicken and pat dry. Melt shortening and butter in baking pan, 13 x 9 x 2-inch, in the oven.
Unroll dough; place in ungreased 13x9x2 inch baking dish. Press onto bottom and 1/2 inch up side to form a crust. Top with sausage and cheese. Beat eggs in a bowl; add remaining ingredients. Carefully pour over cheese. Bake, uncovered, at 425° for 20 to 25 minutes or until knife inserted near the center comes out clean. Cut into small squares. Yield 12 to 16.
Cook and debone chicken breast. Layer in casserole dish. Saute onion and celery in butter; layer on top of chicken. Mix soup and sour cream together and layer over all. Add one cup chicken stock and top with dressing. Bake at 350° for 30 minutes.
Steam broccoli for 12 minutes. Drain. Mix bread mix and eggs; add all other ingredients. Pour into lightly greased baking pan. Cook at 400° until lightly browned.