HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saut beef until crumbly; drain off excess fat. Add onion, garlic salt, tomato sauce and olives to sauted beef. Combine sour cream, cottage cheese and chilies in separate bowl. Crush tortilla chips slightly; reserve several whole chips for garnish. Place 1/2 the crumbled chips in buttered 2 1/2-quart casserole. Add meat mixture. Cover meat mixture with 1/2 the sour cream mixture. Sprinkle with grated cheese. Repeat layers. Bake in moderate (350°) oven 30 to 35 minutes, uncovered, or until bubbly hot. Serves 6 to 8.
Mix together cake mix, melted butter and egg. Press in a well-greased 9 x 13-inch baking pan. (Do not use glass pan.) Mix together next five ingredients. Pour this in the pan.
Mix dressing and butter with hands. Pat 3/4 of mixture into bottom of baking pan. Mix rest of the ingredients together and put on top of dressing mixture, except for the rest of the remaining dressing mixture. Put this on top of soup and chicken mixture. Bake at 425° for 15 to 20 minutes.
Line 9 x 13 pan with foil, grease. In medium-sized bowl, mix flour, 1/4 c. sugar, cinnamon, and butter with fingertips until crumbly. Mix in egg yolk until evenly blended. Press into pan. Brush beaten egg white evenly onto mixture. Sprinkle remaining 1/4 c. sugar and the almonds over top, pressing nuts lightly into batter. Bake at 350° for 18-20 minutes until lightly brown. Cool slightly. Lift foil and cookie mix onto cutting board. Cut into squares. Cool completely. Store these Dutch cookies for several days for flavor to blend. Makes 48 cookies.
In saucepan, combine tomato juice, vinegar, sweetener and garlic salt. Cook over moderate heat 40 minutes or until mixture is reduced by half. Let stand 10 minutes. In baking dish, alternate layers of lasagna noodles, tomato sauce, cheese, spinach, oregano and red peppers. Bake, covered, at 325° for 1 hour.
Cook beans until almost done. Brown onion and garlic in salad oil. Add meat and brown. Add to beans. Add remaining ingredients; simmer 15 minutes or until done. Yields 10 to 15 servings.
Cook potatoes in large pot of boiling water until tender; drain. Transfer to bowl and mash. Blend in cheese and egg. Thin potato mixture slightly with milk if very dry. Season with salt and pepper. Mix in onions. Place 1 heaping teaspoonful potato mixture in center of wrapper. Brush edges with water. Fold wrappers in half; press edges to release air bubbles and seal, forming half circle. Repeat with remaining ingredients. (Can be made 2 days ahead. Place in single layer on waxed paper-lined cookie sheets and freeze. Do not thaw before cooking.) Cook ravioli in batches in large pot of boiling, salted water until just tender, about 2 minutes for fresh, 5 minutes for frozen. Transfer to plates using slotted spoon. Tent with foil to keep warm. Meanwhile, melt butter in heavy small skillet over medium heat. Mix in thyme. Spoon over ravioli. Garnish with tomatoes and serve.
Dissolve gelatin and sugar in boiling water. Add frozen berries and lemon juice; stir until berries thaw. Chill until partially set. Blend cheese, confectioners sugar, vanilla and salt. Fold whipped cream, sweetened with 2 tablespoons sugar, into cheese mixture.
Heat olive oil in skillet over high heat. Add garlic slices and saute until golden brown and then set aside. Dry trout and stuff cavities with fresh herbs. Tie trout with kitchen string. Saute fish in hot olive oil for 4 minutes on each side. Reduce heat and add tomatoes, basil and reserved garlic. Cover and simmer for 8 to 10 minutes. Serves 2.
Cook cabbage in water (small amount) about 6 minutes. Add remaining ingredients and simmer about 10 minutes. This is a Weight Watchers recipe.
Cream sugar and butter. Add eggs, apples, nutmeg, cinnamon and lemon juice. Bake in 10-inch unbaked pastry shell 1 hour at 350°.
Preheat oven to 375°. Place each chicken piece on large sheet of foil. Top each with 1 tablespoon herbs, 2 tablespoons lemon juice, 1 teaspoon onion powder, 1 tablespoon butter and 1 tablespoon parsley. Fold foil tightly around chicken, with double folds on each edge. Bake for 30 minutes.
Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Drop batter by teaspoonful into deep hot oil (400°), frying only a few at a time. Turn hush puppies once and cook until they are a golden brown. Remove and drain on brown paper towels.
Line jelly roll pan with foil. Remove stems from mushrooms. Make small balls from sausage. Place in mushroom cap. Make well in the center of the sausage and pour a few drops of Worcestershire sauce and sprinkle a little garlic powder on top. Bake at 350° for 20 to 30 minutes until nice and brown.
Mix together first 5 ingredients and just before serving, add strawberry pop and carbonated water or club soda. Serves 22 to 25 (5 ounce) servings.
Preheat oven to 350°. Brown meat, onions and garlic. Drain. Stir in sauce, seasoning and veggies. In bowl, mix parsley, Ricotta cheese, 1/4 cup Parmesan cheese and 2 cups of Mozzarella. Begin layering, start with meat sauce, then noodles and then cheese mixture in a 9 x 13 baking dish. You should end with noodles on top. Take remaining Mozzarella and top. Sprinkle with Parmesan cheese. Cover with foil. Bake 15 minutes; uncover and bake an additional 15 minutes until cheese is bubbly and browning. Let set 10 to 15 minutes before cutting.
Cook and stir onion and mushrooms in 1 tablespoon margarine in 10-inch skillet until onion is tender, about 5 minutes. Stir in milk, soup and reserved mushroom liquid. Stir in chicken. Heat until hot.
Melt butter and peanut butter. In a mixing bowl combine powdered sugar and graham crackers. Mix well, then pour butter mixture over cracker mixture. Mix well. Press all into a 9x13 pan. For topping melt chocolate chips and spread over bars.
Cook pork in water until tender. Remove meat and let broth cool; skim off fat. Grind meat and return to broth. Add seasonings and return to a boil. Combine flour and cornmeal; slowly add to cooking mixture, stirring constantly. Boil for one hour, stirring often. Pour into loaf pans and let cool.
Mix all ingredients. Pour into casserole dish and bake at 350° for 50 minutes or until set in middle.
Mix all ingredients together and place in a glass casserole dish. Cover and bake at 400 degrees for about 45 minutes.
Cook and mash potatoes, then measure. Add remaining ingredients all at once and mix well. Pour into an unbaked pie shell. Bake 10 minutes at 425°, then reduce to 350° until pie is set.
Place bread pieces on bottom of a buttered 1 1/2-quart shallow casserole. Place sausages on top of bread and sprinkle with cheese. Stir together eggs, milk and mustard; pour evenly over cheese. Cover. Refrigerate overnight. Bake, uncovered, in a 350° oven for 50 to 55 minutes or until a knife, inserted in center, comes out clean.
Cream sugar, oil and eggs together. Sift dry ingredients together and add to creamed mixture. Stir in pineapple, nuts, carrots and coconut. Mix well. Pour into a 9 x 13-inch ungreased pan. Bake at 350° for 35 to 50 minutes.
Mix coconut, milk and water together. Let stay in refrigerator overnight. Next day, mix all ingredients together, pour into 2 pie crusts. Bake at 350° for 45 minutes.
Mix mayonnaise and sour cream in small bowl. Add seasoning and mix. In large bowl, mix broccoli, onions and cheese. Toss completely with mayonnaise mix. Refrigerate at least 3 hours.
Heat soup; drain broccoli. Combine all and top with bread cubes. Bake at 350° for 30 minutes. Serves 12.
Melt oleo and remove from heat. Blend in flour and cook until thickened. Combine yolks and lemon juice and mix with sauce. Heat 1 minute and stir in cheese. Serve over cooked vegetables.
With electric knife or bread knife, slice bread in 2 parts. Layer ham and cheese. Put top of bread on top. Mix together all other ingredients and drizzle over top. Marinate overnight in the refrigerator. Bake 10 minutes at 350°. Slice individually or 2 together for larger servings. Can be frozen but do not cook first. Set out 1/2 hour to thaw before baking if frozen.
Cream shortening, sugar and eggs. Stir soda into applesauce until foaming. Add to creamed mixture. Sift flour and spices; add to mixture. Fold in candied fruit and walnuts. Line loaf pans with brown paper, then wax paper. Pour fruitcake mixture into 2 (12 x 3 1/2-inch) pans. Bake in a 350° oven for about 1 1/4 to 1 1/2 hours or until toothpick comes out clean. Remove from pans and immediately peel off wax paper. Cool completely on racks. Put in foil wrapping and place in freezer several days (or longer). While still firm, slice as desired.
Blend sugar, butter and Crisco. Add 1 egg at a time, mixing well. Add flour and cream alternately, mixing well. Add vanilla and mix (the more you mix the better the cake). Bake at 350° for approximately 1 hour.
Preheat oven to 350°. Combine soup and Cheez Whiz, mixing until well blended. Add chicken and green chilies. Spread 1/2 cup of chicken mixture over the bottom of a 2-quart rectangular baking dish. Layer four of the tortillas, dipping each in enchilada sauce, and one-third of the remaining chicken mixture. Repeat layers two more times. Cover with foil; bake 20 minutes. Remove foil; continue baking 15 minutes. Top with lettuce and tomatoes. Makes 6 servings.
Melt together in double boiler. Dip balls using toothpick as handle and replace on tray. Refrigerate until ready to serve.
Cream brown sugar, white sugar and margarine. Add vanilla and eggs. Mix well. Add vanilla pudding, flour and soda. Mix well. Add as many chocolate chips as desired. Bake at 350° for 10 minutes.
Cream butter, Crisco and sugar until fluffy. Add one egg at a time. Beat well after each.
Cook wings in microwave for 20 minutes. Blend liquid ingredients together. Pour over wings. Bake in 375° oven 30 to 40 minutes.
Cut several small or medium potatoes in half. Spoon out center of potato and bake at 325° to 350° until done. Remove from oven and sprinkle cheese and bacon bits on top. Bake for 5 minutes or until cheese starts to brown.
Mix Bisquick milk and beans; spread in 13 x 9-inch pan. Cook and drain beef. Add taco sauce. Pour mixture on bean mixture. Top with cheese. Bake about 20 minutes at 425°. Serve topped with crushed corn chips, sour cream, shredded lettuce and tomatoes.
Cook broccoli until tender, drain. Slice cheese. Place broccoli in buttered baking dish. Place cheese slices on top. Crush Ritz crackers and sprinkle on top. Melt butter and pour over. Bake 15 to 20 minutes at 350°.
Slice eggs in two lengthwise and remove yolks. Chill the whites. Cream yolks with ingredients. Roll into balls and replace in each half egg white.
Chop chicken; add onion, cheese, chicken noodle soup, cream of mushroom soup, Rice-A-Roni plus seasoning packet in rice and 1/2 cup broth. Mix well. Pour in casserole dish and bake for 1 hour at 325°. Top with can of onion rings (optional).
Cream together butter, Crisco and sugar until light colored and fluffy. Beat in molasses and eggs. Set aside. Combine flour, salt, baking soda, ginger, cloves and cinnamon. Gradually mix flour mixture into creamed mixture. Roll dough into 1 1/2-inch balls. Dip tops into granulated sugar. Place 2 1/2 inches apart on greased cookie sheet. Bake at 350° for 11 minutes.
Combine first 5 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Set aside. Combine brown sugar, cinnamon and pecans; set aside.
Boil first 4 ingredients about 1 1/2 to 2 minutes. After comes to a full boil, remove from heat and add oatmeal, vanilla and peanut butter. Stir until well blended. Drop by teaspoon on wax paper or pour into pan and cut into squares.
Combine the first 3 ingredients. Mix until mealy. Press into bottom of greased 9-inch pan. Bake at 350° for 20 minutes. Cool. Spread jam on cooled crust. Sprinkle nuts over jam. Combine remaining ingredients. Pour over nuts. Bake at 350° for 22 to 25 minutes. Cool. Cut into squares. Apricot jam is a good alternative.
Preheat oven to 350 to 375 degrees. Take chicken breasts and pound with mallet until tender. Season chicken to taste with garlic powder, salt, pepper and Italian style seasoning. Place about 5 slices of pepperoni on top of chicken breasts and then top with Mozzarella cheese. Roll up chicken breasts and pin with toothpicks.
Combine raspberries and orange juice in container of an electric blender; cover and process until smooth. Strain mixture and discard seeds. Combine raspberry mixture and 1/2 cup carbonated beverage in an 8-inch square baking pan. Cover and freeze 3 hours or until slushy.
Line cookie sheet with aluminum foil. Cover with crackers. Boil butter and sugar 2 minutes and pour over crackers. Sprinkle with both chips. Bake 7 minutes at 350°.
Heat oven to 375°. Combine Crisco, sugar, milk and vanilla. Beat until creamy. Add eggs and beat. Add flour, salt and baking soda; stir in chips and nuts. Drop by tablespoons on an ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Bring raisins, water, orange juice and marmalade to a boil. Mix sugar, cornstarch, salt and cloves together. Gradually add some of the boiling mixture to the cornstarch mixture to make a liquid. Then stir this liquid mixture into the boiling mixture gradually and cook until thick and clear. Makes 3 cups. Great served on baked ham.
Cream the following: peanut butter, butter or margarine, brown sugar, granulated sugar, vanilla and baking soda. Add eggs, then blend in oatmeal and milk chocolate chips. Bake at 325` for 10 minutes. Cookies will remain soft.
In electric wok, add oil. Set control dial at 350°. When light goes out, add steak, onion and curry powder; stir-fry until steak is browned on all sides, about 3 minutes. Add water, soy sauce, cornstarch and sugar. Cook, stirring constantly, until mixture boils 1 minute. Serve over hot cooked rice. Makes 4 servings.
Mix ingredients and blend together with a wooden spoon, using a "folding" action. Place in refrigerator in a covered container for at least 1/2 hour. Will keep a week in the refrigerator. Serve with chips or fresh vegetables. Sweet red pepper flakes add color and a different flavor. This is also tasty as a sauce for hot vegetables such as broccoli or as a topping for baked potatoes. Allow to come to room temperature before topping hot vegetables. Yield: approximately 20 ounces.
Roll chicken breasts, wrap in bacon and secure with toothpick. Cover bottom of baking dish with ham and arrange chicken. Cover with soup and sour cream mixture. Bake at 325° 1 1/2 hours.
Add lemon juice to Eagle Brand milk. Add pineapple and pie filling. Fold in Cool Whip. Refrigerate overnight.
Combine first 4 ingredients in saucepan; cover and cook over very low heat, about 30 minutes or until rice is tender and milk has been absorbed. Stir occasionally. Combine remaining ingredients in bowl and gradually stir about 1/4 of hot rice mixture into yolk mixture. Add yolk mixture to remaining rice mixture. Cook over low heat, stirring constantly, until boiling. Remove from heat.
Mix flour and margarine until crumbly, then mix sour cream, egg yolks and vanilla together. Add to flour and margarine. Mix well. Chill overnight in refrigerator. Divide into 4's and roll out thin on floured board. Cut in 4-inch squares. Make a slit in middle. Put on cookie sheet. Bake at 350° for 10 minutes.
Mix together milk, eggs and corn. Add chopped peppers, sugar and cornmeal mix. Stir well and pour into hot, greased skillet. Bake 30 to 35 minutes in 400° oven.
Preheat oven to 350°. Grease and flour a 10 x 15-inch jelly roll pan.
Melt butter. Mix sugar, butter, eggs and pineapple with butter. Add bread cubes and mix. Use milk to moisten. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together. Bake in 350° oven for 40 to 45 minutes.
Preheat oven to 325°. Combine rice, ham, cheese, parsley and butter in medium bowl. Spoon into 2-quart casserole dish. Cover and bake for 40 minutes. Yield: 5 cups.
Cut each squash into halves; remove seeds and fibers. Pare squash. Cut into 1/2-inch slices.
Brown pork roast in combination of bacon fat and oil in Dutch oven. Add 1 onion, chunked, and brown this, too. Salt and pepper entire roast and cover partially with water. Cover with lid and cook until meat is tender.
Cream together margarine, peanut butter, brown sugar and white sugar. Add eggs and mix. Sift together 2 cups flour, baking soda and salt. Add to creamed ingredients. Then add chocolate chips and Spanish peanuts. Bake on an ungreased cookie sheet for 10 to 12 minutes or until edges barely look brown at 350°. Can omit peanuts and use crunchy peanut butter. Freezes great!
Cream sugar and cheese together. Fold in Cool Whip and spread on top of pretzel crust. Very carefully, pour Jell-O mixture over this. Refrigerate. (Can be made the day before using or early on same day to be used.)
Mix flour, sugar and cheese in a bowl. Into a greased casserole dish, put a layer of pineapple, then sprinkle a layer of the cheese mixture over the top. Repeat layers. Pour reserved juice over top. Bake at 325° to 350° for 30 or 40 minutes or until lightly browned. Great with ham!
Mix ingredients and bake in ungreased jelly roll pan at 325° for 30 to 35 minutes. Cool and frost. Let stand 1 hour before cutting.
Boil carrots in salted water until done. Drain, reserving 1/4 cup liquid to mix with next 3 ingredients. Melt margarine and stir in crumbs.
Cream sugars, shortening and eggs. Add vanilla and mix in. Sift together and add flour, baking powder and salt. Mix well and add chips, nuts, corn flakes and oatmeal. Drop by tablespoonfuls on cookie sheet and bake at 375° for 10 to 12 minutes. Makes 7 dozen crunchy chocolate chip cookies.
Mix together the margarine, brown sugar, sugar and vanilla. Add the eggs. Add the peanut butter. Mix together the salt, soda and oatmeal. Add to other mixture. Add M&M's and chocolate chips. Form into balls. Bake on a greased cookie sheet at 350° for 10 to 12 minutes. One half batch.
In a large bowl, whisk together dressing, mustard, juice, honey, salt and pepper. Add chicken and turn to coat well; cover and marinate in refrigerator 1 hour or overnight. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Grill chicken, turning occasionally, about 35 minutes or until fork can be inserted with ease.
Melt oil in Dutch oven. Add onion, garlic and green pepper. Saute, stirring often, until vegetables are tender. Add ham and sausages and cook for a few minutes. Add rest of ingredients and mix well. Cover and bake for about 1 1/2 hours or until rice is tender. Serves 4.
Break the chocolate into pieces and put them into a medium-sized heat-proof glass bowl. Pour the cream into the bowl and spoon in the honey. Only need a few drops of vanilla extract so you pour them gently and carefully into a teaspoon and stir this into the bowl. Use your microwave oven to melt the sauce. Put the bowl uncovered into the oven and switch it full power for a few minutes. Take bowl out; stir if it is lumpy. Put in again on one. Take it out. Stir; let it cool, then you can eat it.
In 2 quart nonmetal container, combine all ingredients. Mix well. Cover; freeze. Scoop frozen mixture into dessert dishes. Makes 14 (1/2 cup) servings.
Melt the butter in pan. Add the first 5 ingredients. Mix the Bisquick, milk and egg. Pour over ingredients. Cook approximately 45 minutes at 400°.
Drain cherries; save juice. Remove pits. Make jello with 2 cups of hot water; let cool. Add cherry juice which is usually 1 cup or add enough water to make 1 cup. Then, add 1 cup of wine, cherries and nuts. Put in mold. Fill center with cheese balls when serving.
Mix first 4 ingredients and chill overnight. Bake cake as directed and cut layers in half. Cover with icing. Keep cool.
Let cream cheese soften. Mix crab meat and Tobasco sauce and part of cheese with cream cheese. Top with remaining cheese and bake until bubbly.
Soak beans in water overnight. Rinse and sort. Add beans and 2 quarts of water. Combine all ingredients and cook covered on low for approximately 2 hours or until beans are soft. To thicken, mash some beans or add a mixture of cornstarch and water. Serve over rice. Makes 6 to 8 servings.
Heat oven to 350°. Beat eggs until very thick. Beat in sugar until mixed well. Stir in remaining ingredients. Refrigerate until dough is stiff, about 15 minutes.
Mix first 4 ingredients like crumbs, then add milk. Beat together. Pour batter over sliced fruit, which was placed in a casserole dish. Sprinkle the 1/2 cup sugar over batter. Pour boiling water over all. Bake in 350° oven until brown and cake tests done.
Cover and cook the rice at low heat in 1 1/2 cups of water until the water evaporates, about 15-20 minutes. Put the milk and cooked rice in a sauce pan. Boil and reduce heat to a simmer. Put the cornstarch in a bowl. Slowly add 3/4 cup of water, stirring constantly to make a smooth paste. Add it to the simmering milk slowly, stirring constantly. Cook for 10 minutes while stirring. Add the sugar and cook until it thickens, stirring constantly. Serve in individual bowls and cook in the refrigerator. Sprinkle with cinnamon. Makes 8 servings.
Heat oven to 375°. Mix well with fork. Form into balls and place in baking dish. Bake for 25 to 30 minutes. Turn occasionally.
Arrange broccoli stalks in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Bake at 325° for 25 to 30 minutes.
Thaw potatoes. Mix all ingredients. Place in 9 x 12 dish. Cover and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours.
Brown beef, onion and green pepper. Add all other ingredients and simmer for 45 minutes.
In the bottom of a 2 to 3-quart casserole dish, place uncooked rice. Place pork chops on top of rice. Pour soup and water over rice and pork chops. Bake at 350° for 1 hour. Serve.
Pour boiling water over ingredients and mix well. Refrigerate. Will be nice and thick. One and one-third of this mixture is equal to one can of Eagle Brand milk.
Brown hamburger meat. Drain. Mix in flour. Grate in Longhorn cheese. Add milk, Worcestershire sauce and eggs. Can also add onions, green chilies or lemon pepper. Put meat mixture in pie shell and bake at 400° for 35 to 45 minutes or until it bubbles and browns.
Preheat oven to 350°. In 3	quart saucepan over low heat, melt butter. Remove from heat. Add sugar, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is smooth. Stir in 1 1/2 cups chocolate morsels and nuts. Spread in 13 x 9-inch baking pan. Sprinkle with 1/2 cup chocolate morsels. Bake for 30 to 35 minutes. Cool on wire rack. Cut into 2-inch squares. Makes 24 brownies.
Place short ribs in large bowl. Combine remaining ingredients. Pour over ribs. Cover and refrigerate 8 to 10 hours. Turn occasionally. Remove from marinade and drain. Cook slowly on grill 7 to 8-inches from coals, 1 1/2 to 2 hours or until meat begins to leave bone. Turn often. Brush with marinade during last 20 minutes of cooking. Serves 4 to 6.
Peel and slice apples; set aside. Cook potatoes and rice while hot. Add flour and salt; mix. Roll out the size of a pie crust. Cover with apples, sugar and cinnamon. Roll up and bake at 375° for 1 hour.
Beat together. Beat in 1 pint vanilla ice cream. Pour in shell. Sprinkle coconut on top and refrigerate.
Cook beef; drain and save bouillon. In large pan, combine beef, tomato juice, beef bouillon, onion, celery and corn. Season to taste. Heat to boiling. Reduce heat and simmer uncovered for 10 to 15 minutes. Ladle into bowls and sprinkle with cheese.
Mix together lime juice and milk. Pour into graham cracker crust. Freeze. Will keep up to several weeks frozen. Top with Cool Whip.
Make the day before. Cream all ingredients. Cut shrimp in small pieces. Serve on American Harvest crackers or Sociables.
Mix orange candy with 1/4 cup flour. Cream butter and sugars until light and fluffy. Add eggs and vanilla and beat thoroughly. Beat in sifted dry ingredients. Stir in rolled oats and candy. Drop from a teaspoon on greased cookie sheets. Bake in 375° oven for 15 minutes or until delicately browned. Yields 90 cookies.
Preheat oven to 375°. In greased 8 x 8 x 2-inch pan, place apples at the bottom. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes.