HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil lasagna in water until soft; drain. Brown meat, onion and bell pepper. Add remaining ingredients except cheese. Simmer 30 to 45 minutes. If sauce gets thick, add some water. In baking dish, place a layer of lasagna noodles, cheeses and then sauce. Repeat 2 or 3 layers. Bake 30 minutes at 350°.
Combine soy sauce, garlic, ginger and sesame oil. Place tenderloins in a heavy plastic bag. Pour soy mixture over. Let marinate 2 hours at room temperature or overnight in the refrigerator.
Boil carrots until tender. Carefully cut in half, lengthwise and depulp the center of each carrot half. Arrange carrots in 13 x 9-inch pan. Saute onion and pepper until tender. Add chopped carrot pulp and pour over carrots. Melt cheese and pour over carrots. Bake at 350° until browned and bubbly.
Cook in slow cooker on high until rice is done. Stir a few times. After rice is done, beat eggs and vanilla.
Combine milk and butter in a 1-quart glass measure. Cook at Medium for 4 1/2 to 5 1/2 minutes or until milk is scalded. Quickly stir in eggs, 1/2 cup sugar and vanilla. Meanwhile, arrange bread cubes in a 2-quart microwave-safe dish. Sprinkle with remaining sugar, raisins and cinnamon. Pour milk mixture over bread. Cook, covered with plastic wrap, at Medium for 17 to 19 minutes or until pudding is set. Serves 6.
Cook squash tender. Drain and add salt and pepper to taste and beaten egg. Fold in all other ingredients. Put in buttered casserole dish. Top with buttered crumbs. Bake for 35 minutes at 350°.
Stir together sugar, cocoa and cornstarch. Separate egg yolks from egg whites. Add 1/2 cup milk to egg yolks. Mix egg yolks and milk together. Add remaining milk (1 cup) to sugar mixture and stir. Add milk and egg mixture, then add vanilla. Cook in double boiler until thick. Pour in cooked pie shell and top with meringue.
Mix all the ingredients, except dressing mix. Put mixture in buttered 9 x 12-inch pan or casserole dish. Sprinkle the dressing mix over entire top of casserole until covered well (not thick). Then refrigerate overnight. Remove from refrigerator one hour before baking. Bake 40 to 45 minutes at 350°.
Mix all ingredients and pour into 3 prepared layer cake pans. Bake at 350° for 25 minutes or until done.
Mix well all dry ingredients and store in an airtight jar. To make 1 cup of tea, add 2 to 3 teaspoons mix to 1 cup boiling water and stir well.
In large heavy pan, lightly brown beef and onion. Add tomatoes, tomato sauce, salt, pepper, chili and oregano leaves; simmer uncovered, stirring occasionally, about 30 minutes.
Place asparagus in baking dish. Mix in almonds and cheese. Stir in soup. Top with cracker crumbs. Bake at 350° for 15 to 20 minutes or until crackers are brown. Yields 8 to 10 servings.
Peel cucumbers and slice very thin. Pour boiling water over cucumbers for 1/2 minute. Drain immediately and cover with ice water. Drain again and dry. Mix together the sour cream, vinegar, dill, salt, pepper and sugar. Mix with cucumbers. Chill.
Sprinkle the baking soda over the dates, then pour the boiling water over all and let cool. Cream butter and sugar together with the egg. Add the sifted dry ingredients and nuts. Mix with the dates and water and pour into a loaf tin. Bake 1 hour in a moderate oven (350°).
Combine all ingredients in blender. Beat until very smooth. May be used immediately or stored in refrigerator until ready to use. Equals 1 (14-ounce) can Eagle Brand milk.
Pour 1 can sliced apples into a buttered casserole dish (do not use apple pie filling). Cream in a mixer the butter or margarine and 1 cup sugar. Add the cheese and flour. Spread mixture over apples. Bake for 30 to 45 minutes at 350°.
Toss together cabbage, onions, sesame seed, almonds and dry Ramen noodles. Mix water, oil, sugar, vinegar and Ramen seasoning package to make dressing. Pour dressing over cabbage mixture and toss. Refrigerate at least 4 hours. Can be made a day or two in advance.
Dissolve Jell-O in warm pineapple juice drained from a can of shredded pineapple. When mixture has hardened somewhat, add the pineapple and carrots.
Lay flank steak open; sprinkle with pepper. Top with patchwork of peppers. Sprinkle evenly with the cheese and then cover with a spinach layer. Press firmly. Roll up tightly, beginning along edge and secure the roll with a toothpick at 1 inch intervals. Slice into 1 inch thick pinwheels, making sure each one is secured with a toothpick. Lay the slices on a broiler pan and broil about 1 inch from the heat for 6 to 7 minutes, turning after 3 minutes.
Bring to a boil all ingredients except cabbage, bell pepper and onion. Pour over cabbage, onion and peppers. Refrigerate at least 4 hours; it will last for about a week.
Prepare brownie mix according to the package directions, stirring in 1 cup of pecans. Bake as directed. Let cool and break into small pieces.
Brown sausage or ham hocks. Saute chopped vegetables in the drippings and place all the ingredients in a large pot. Cover ingredients with water.
Thoroughly mix sugar, oil, molasses and 1/4 cup cold water. Add 1 cup flour with soda and spices. Mix thoroughly after each addition. Add flour and 1 cup cold water alternately to make a soft dough. Drop by spoonfuls on a cookie tin (sprayed). Bake at 350° for 20 minutes. Makes 48 cookies.
Mix the chicken, soup, enchilada sauce and diced onion in a large pot. Simmer for 15 minutes. Add Fritos, then pour into a 9 x 12 x 2-inch baking dish that has been greased. Bake for 15 minutes at 325°. Remove from oven; sprinkle cheese on top. Bake 5 minutes longer.
Combine all ingredients and pour into greased 9 x 13-inch pan. Bake, covered, at 300° for 1 to 1 1/2 hours until most of the liquid is absorbed. During the last 20 minutes of baking, top with grated Cheddar or Monterey Jack cheese.
Brown ground beef in skillet and drain. Add onion and green pepper to ground beef; continue to cook. Add tomato sauce to mixture and cook slowly. Add Tabasco sauce. Heat chile in another saucepan while meat mixture is cooking.
Mix flour and sugar. Add eggs, oil, vanilla and cinnamon. Stir in apples and nuts. Pour into greased Bundt pan. Bake at 350° for 1 hour. Let cool 15 minutes before removing from pan.
Add water to peeled sweet potatoes and cook until done. Drain water from sweet potatoes. Add sugar. May need to add more until sweetened; mix together. Add self-rising flour and mix with sugar and sweet potatoes. Add margarine and sprinkle nutmeg and cinnamon to taste. If mixture is dry, add small amount homogenized milk. Does not need to be runny. Spray 9 x 13 cake pan with Pam. Bake on 325° to 350° for 45 to 60 minutes until done.
Heat oven to 350°. Flour and grease a 13 x 9 x 2-inch pan or 2 (9-inch) pans. Measure all ingredients into large mixer bowl; mix 1/2 minute on low speed, scraping bowl. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake oblong pan 40 to 45 minutes, layers 30 to 35 minutes. Cool and frost with Sour Cream Frosting.
Dice 1/2 of an onion and put into a glass microwavable bowl. Add juice off of beans. Cook in microwave for 5 minutes, then add 3 tablespoons brown sugar and beans. Salt and pepper to taste. Cook for 15 minutes longer and serve.
Cook beef, drain. Add taco seasoning, garlic, pepper and water. Simmer for 10 minutes. Set aside. Sprinkle corn meal in 13 x 9-inch pan or even a little larger. Place 6 shells in bottom overlapping and up sides some. Layer in order: 1 cup salsa, 1/2 of meat mixture, 1 cup sour cream and 2 cups cheeses. Repeat stacking with shells. Place 6 tortillas and remaining salsa on top. Bake 40 minutes at 375°. Remove and add rest of cheese. Bake 10 minutes more. Let stand before serving.
Mix all ingredients except 1/4 cup barbecue sauce. Shape into a loaf in a 12 x 8-inch baking pan. Microwave on High for 12 to 14 minutes or until center is no longer pink. Drain and turn dish after 6 minutes. Top with remaining barbecue sauce; let stand 5 minutes.
Mix cocoa, flour and sugar together. Add a little milk, egg, oleo and vanilla. Add rest of milk, a little at a time. Cook over medium heat until thickened. Pour in a 9-inch pie shell. Cool and serve with Cool Whip or make a meringue and brown in a 375° oven.
Mix all ingredients, except sour cream. Pour 1/2 of mixture into mold; congeal. Add the sour cream on top of the congealed mixture. Pour remaining Jell-O on top. Refrigerate.
Combine flour, milk and salt. Add slightly beaten eggs. Stir to mix ingredients only. Mixture will be lumpy. Pour into small ovenproof skillet in which butter has melted. Bake 15 minutes at 425°. Sprinkle with lemon juice and powdered sugar. Serve with orange marmalade. Serves 2.
Into a large bowl, measure all ingredients except raisins and nuts. With mixer at medium speed, beat until well blended. Stir in raisins and nuts. Refrigerate, covered, about 3 hours. Preheat oven to 375°. On greased cookie sheet, drop by heaping tablespoonfuls 2-inches apart. Bake 15 minutes or until golden brown. Remove to wire rack. Makes 3 dozen.
Dip green tomato slices in meal batter. Fry in hot oil until brown. Turn and brown on other side. Drain on paper towel to absorb oil.
Cut unpeeled zucchini into bite size pieces. Mix carrots and onions with zucchini and cook lightly about 5 minutes and drain.
Beat together buttermilk and pudding mix. Add Cool Whip and drained fruit. Add cookie pieces before serving. Save a few to sprinkle on top. Serve chilled.
Cook green beans following package directions. Drain. In 1 1/2 quart casserole, combine green beans, soup, milk, seasonings, and pimento. Add 1/2 of the onions. Mix well. Bake at 350° uncovered for 20 minutes. Top with remaining onions. Bake 5 minutes longer.
In nonstick skillet, saute onions in oil. Add chicken and cook, turning once, then add rest of ingredients. Simmer until done, but not dry. Makes 5 servings.
Boil sugar, butter and milk for 1 minute. Remove from heat. Add peanut butter and vanilla. Stir in oats. Drop by teaspoons onto wax paper. Cool in refrigerator.
Mix together in a large bowl the flour, salt and baking powder. Add cranberries, dates and chopped nuts. Toss until fruit and nuts are evenly coated with flour mixture. Beat in small bowl until light and fluffy the eggs, sugar and lemon extract. Pour over fruit and nut mixture. Mix thoroughly to coat fruit and nuts. Use small size nonstick muffin tins, dropping a heaping tablespoonful in each. Bake at 350° for 15 minutes or until done.
Cream together first 3 ingredients. Add eggs, vanilla and buttermilk. Add flour, soda, baking powder and salt. Stir in nut meats. Bake at 350° in greased pans (loaf) for about 50 minutes until toothpick inserted comes out clean. Do not overbake.
In a saucepan, combine granulated sugar, corn syrup and salt. Cook and stir until sugar dissolves. Blend in peanut butter. Stir in cereal. Pat evenly into a 6 x 10 1/2-inch container or square cake pan. In small saucepan, melt butter and brown sugar; remove from heat. Add milk and vanilla. Stir in powdered sugar; beat smooth. Spread over cereal mixture. Chill. Cut in small bars. Makes 2 dozen.
Preheat oven to 300°. Cream sausage with sugar; add eggs, one at a time, beating well after each egg. Sift dry ingredients together. Add alternately with orange juice. Add applesauce next. Fold in raisins and nuts. Pour in greased and floured tube pan. Bake at 300° for 1 1/2 hours. Let stand for 15 minutes in pan before removing from pan. Keep refrigerated.
Melt butter in pan. Add onion and peppers. Saute (over low heat) until done. Add broth and broccoli, salt and pepper. Mix well and pour over cooked linguine. Top with grated Parmesan cheese.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 1 hour and 10 minutes.
Combine the two sauces. Mix well and cook slowly while making the meatballs. Mix ground beef, corn flakes, onion, salt and pepper. Form meatballs and drop into sauce. Bake for 1 hour at 350°.
Add boiling water to jello, stir until thoroughly dissolved. Let sit until no longer steaming. Add 7-up. In another bowl cream together cream cheese and drain crushed pineapple. Slowly pour the jello mixture into the creamed mixture. Pour into mold and chill until jello is set.
Mix all ingredients together with electric mixer. This is good to serve with bananas, pineapple chunks, white grapes, strawberries and apple slices on a serving tray.
Blend ingredients. Great with sliced apples or pears, strawberries and grapes.
Generously grease bottom only of 9 x 13-inch cake pan. Sprinkle marshmallows evenly over bottom of pan. Combine thawed berries and syrup with dry Jell-O and set aside. Combine remaining ingredients. Blend at low speed; beat 3 minutes at medium. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes, until golden brown and toothpick comes out clean.
Sprinkle yeast into very warm water in a cup. Measure; stir in 1/2 cup sugar. Stir until dissolved. Let stand until bubbly and double in volume, about 10 minutes.
In small mixing bowl dissolve meat loaf mix in hot water. When water is cool stir in egg. Add 1/3 can herb sauce, reserve rest for later. In large bowl combine beef and rice, mix thoroughly and add sauce mixture. Blend with fork or hands. Use a roasting pan with rack. Line with foil and lightly spread Crisco on rack. Make small meatballs and bake at 350° for 45 minutes. Place meatballs in ovenproof pan. Mix sugar in reserved herb sauce then pour over meatballs. Stir gently to lightly coat each meatball. Put back in oven for 20 minutes or until sauce is hot.
In a 9 x 13-inch casserole, pack the raw ground beef. Top with minced onion and add the Tater Tots. Add the celery soup and mushroom soup. Bake in a 350° oven for 1 hour or more until meat is done and potatoes are brown on top.
Let dough sit overnight on greased pan until risen. Spread one loaf of dough out on a greased cookie sheet right to the edge. Peel casing off of linguia and cut in thin slices. Lay on top of dough until covered. Lay slices of roast beef over linguia. Sprinkle with chopped parsley and salt and pepper. Drizzle small amount of olive oil on top. (Moisten fingers with water and dampen edges of dough around pan, pulling to edges of pan.) Spread out remaining loaf of dough and lay out on top. Pull to edges and pinch together. Spread crust with melted butter or margarine. Bake in a 350° oven for about 35 minutes.
Drain apricots, reserving 1 cup juice. Boil juice and dissolve jello in it. Whip cream cheese and apricots in blender until smooth. Blend jello, Dream Whip and apricot mix and refrigerate in desired pan. Can be poured over graham cracker crust before chilling.
Drain and chop artichokes. Add all ingredients. Heat in microwave for 3 minutes. Sprinkle with paprika.
Bone chicken breasts and wrap each breast in bacon. Line baking dish with dried beef. Put chicken in dish. Mix together and pour over chicken the sour cream, soup and sprinkle with almonds. Bake at 350° for 1 1/2 hours.
Using a large pot, put soup bone (make good broth) and stew meat together with onion, celery and tomatoes. Add enough water to fill 3/4 pot. Add salt, pepper and red cayenne pepper. Cover. Simmer several hours or half or all day. Skim off fat; discard bone. Add barley, green pepper, cabbage, carrots, green beans and corn. Cook for at least 1 hour. Then add potatoes, turnip and spaghetti. Correct seasoning, adding more water if necessary. Cook 15 more minutes. Makes a large amount.
Boil fryer and debone. Add all ingredients to broth. Simmer until veggies tender. Add lots of black pepper, then chicken. Serve over rice.
Cream the butter and sugar. Add beaten eggs. Mix all dry ingredients. Alternate with milk. Add the raisins and jam. Mix and add the black walnuts. Bake in loaf pan at 300° for 45 minutes. Makes 3 loaves.
Combine butter, cake mix and 1 egg. Pat into well-greased 10 x 15-inch pan. Beat 2 eggs slightly. Add cream cheese and powdered sugar and mix well. Add nuts and coconut. Pour over cake mixture. Bake at 325° for 40 to 45 minutes or until golden brown.
Cream the sugars, Crisco and eggs. Sift flour, baking powder, salt and baking soda. Add vanilla. Lastly add the rolled oats, Rice Krispies and nuts. Roll into balls. Bake at 325°.
Mix butter with dressing mix. Mix 1/2 dressing mixture with squash, soup, sour cream and rest of ingredients. Put mixture into lightly greased 9 x 13 x 2-inch baking dish. Top with remaining dressing mixture. Bake at 350° for 45 to 55 minutes. A good way to use matured summer squash, just peel, remove seeds and cut up.
Heat the heavy cream in top of double boiler. Mix the sugar, flour and salt. Pour hot cream over mixture, stirring well. Return to double boiler and cook until thickened, stirring constantly. Remove from heat and add egg whites. Pour into pastry shell and bake in hot oven (400°) for 15 minutes. Chill and cover with whipped cream topping.
In a large bowl, combine oyster sauce, soy sauce and sesame oil. Add chicken, tossing to coat. Cover and refrigerate 1 hour. In wok or large nonstick skillet, heat peanut oil. Add onions and garlic. Stir-fry 2 minutes until onions are softened. Stir in chicken mixture. Stir-fry 2 minutes longer. Add carrots. Cook, covered, 3 minutes until carrots are tender-crisp. Stir in mushrooms, pea pods and corn. Stir-fry 3 minutes.
Add pineapple and juice to soda. Mix and set aside. Sift flour, sugar and salt together. Add pineapple mixture and stir. Add eggs and stir. Add nuts. Pour batter into greased and floured 9 x 13-inch pan. Bake at 325° for 30 minutes. Mix the following and pour over cake:
Heat oven to 350°. Grease bottom only of 2 small loaf pans. Mix sugar and margarine. Stir in eggs until blended. Add bananas and water. Beat 30 seconds. Stir in dry ingredients, just until moistened. Stir in nuts. Bake until wooden pick inserted in center comes out clean. I bake it approximately 50 minutes. Cool 5 minutes and remove from pans. Cool completely before slicing. Contains about 120 calories per slice. "Do not use self-rising flour."
Mix water, sugar, orange juice, lemonade, pineapple juice and bananas. Freeze. When ready to serve, add Sprite. Good for showers and weddings.
Peel and slice apples and place in shallow baking dish. Sift flour once; measure. Blend flour with rest of ingredients and spread over top of apples. Bake in a moderately hot oven at 375° for 30 minutes or until apples are tender. Serve with whipped cream or lemon sauce. Serves 6.
Melt butter in cake pan. Sprinkle onion and seeds over butter. Cut biscuits into quarters. Shake biscuits and cheese in a plastic bag, then pour into pan over butter and seeds. Arrange biscuit pieces so they are only one deep and cook as directed on can.
Remove ice cream from box and put in plastic container in a sink of hot water until very soft. Crush cookies in a bowl; add Cool Whip. Then mix in the soft ice cream and stir until blended. Put in freezer until hard.
Scald milk. Add butter. Cool to lukewarm. Add well beaten eggs and dissolved yeast. Add to sifted dry ingredients. Beat until smooth. Let rise until double in bulk. Punch down. Transfer to baking pan. Let rise until double and bake 45 minutes at 350°.
Place bread crumbs into an 8 x 1 3/4-inch round ovenware cake dish. Combine eggs, milk, vanilla, cinnamon and salt. Stir in brown sugar and raisins. Pour mixture into cake dish and place cover on top. Place dish in larger shallow pan on oven rack. Pour 1-inch of hot water into larger pan. Bake at 350° for about 45 minutes or until knife inserted halfway between center and edge comes out clean. Serves 6.
In 8-inch nonstick skillet, over medium-high heat, saut broccoli, bell pepper, carrot, green onions and garlic in 1 teaspoon margarine until tender. Remove from skillet; stir in 1/2 cup cottage cheese. Keep warm. Combine bread crumbs, Parmesan cheese and Italian seasoning; set aside.
Beat sugar and eggs until creamy. Add oil. Add dry ingredients and zucchini (chopped medium to fine). Pour into two 5 x 9-inch greased bread pans. Bake at 350° for 1 hour. If you use glass pans, bake at 325°. You may add raisins and nuts to taste.
Add sugar, Karo, vanilla and salt to beaten eggs and mix well until smooth. Add nuts; pour into unbaked pie shell. Bake at 350° for 10 minutes, then bake at 325° for 1 hour.
Cream Crisco with sugar; add eggs, 1 at a time, beating well after each addition. Add flavoring. Sift flour with baking powder 3 times. Dissolve baking soda in buttermilk or sour cream; add to sugar mixture. Alternate adding with buttermilk. Bake at 300° for 1 1/2 hours.
Add all ingredients. Mix well and pour over ice. If too tart, add more sugar to taste.
Wash your hands. Wash your apple. Put apple on apple peeler. Put plate under apple peeler. Turn the handle. Peeling comes curly off. Cut the apple in pieces. Put it in bowl. Put it in crock-pot and cook it until morning. Eat it with a spoon.
Peel and chop or grind pears very fine. Mix pears and sugar in large pot and boil for 30 minutes. Add crushed pineapple and cook 15 minutes longer. Put in sterile jars and seal.
Brown chicken in margarine. Stir in soup, sherry, pepper and onion; cover. Simmer on low heat for 45 minutes. Stir often to keep from sticking to pan. You can add small can of mushrooms for taste (optional).
Brown hamburger meat on top of stove (drain). Boil noodles separately in pot. Mix Ragu, cottage cheese and hamburger meat together. Then, in large casserole dish, start layering with noodles, then a layer of meat sauce and then your cheeses. Cook for 30 minutes at 300°.
Start water for rice. Melt butter in a microwave-safe casserole dish. Stir zucchini through butter. Scoot to edges. Lay chicken on top. Combine honey, mustard, soy sauce and curry powder. Brush chicken with 1/2 of this sauce. Microwave cook for 5 minutes. Turn chicken; brush with remaining sauce. Cook, covered, for 3 minutes. Check for doneness. Finish cooking, uncovered. Serve over rice.
In the melted butter, saute the onion and celery. Add flour and brown lightly. Add milk-chicken stock liquid and stir until a medium thick sauce is obtained.
Heat coconut, nuts, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450° for 5 minutes or until bubbly. Cool.
Mix all ingredients, except bread crumbs. Form cakes and dip in bread crumbs. Fry in vegetable shortening until golden brown. Serves 6.
Mix well and roll into balls. Roll in crushed wheat cereal or cornflakes. Very nutritious.
Spread chicken in 9 x 13-inch baking dish. Grate eggs over chicken. Heat soup and broth together until smooth. Pour gently and evenly over eggs. Combine remaining ingredients and pour evenly and gently over the soup. Bake 30 minutes at 425°.
Cook macaroni or any type of noodles according to box directions; drain. In skillet, brown ground beef; drain. Stir in mushrooms and sauce. Pour half of the macaroni into a 3-quart casserole. Add 1 cup cheese; top with half the meat sauce. Add the remaining macaroni. Add remaining 1 cup cheese and meat sauce. Sprinkle top with small amount of cheese. Bake at 350° for 10 minutes. Makes 8 servings.
Soak the gelatin in the 1/2 cup of cold water. Grind or chop the cranberries in grinder or food processor. Empty into a large mixing bowl. Add the sugar. Stir well and let set for about 10 minutes.
Crumble crackers until fine, then mix with melted margarine. Press into bottom of a 9 x 13-inch dish or pan. Save 1/3 cup to use on top.
Preheat oven to 350°. Butter and flour Bundt pan. Combine all ingredients in a large bowl and beat for 5 minutes. Pour batter in pan. Bake 1 hour until cake tests done.
Trim fat from pork chops. Combine egg and milk. Dip chops in egg mixture, then in bread crumbs. In skillet, brown chops on both sides in shortening. Season with salt. Add water. Cover and cook over low heat for 30 to 45 minutes.
This is not a new recipe. This is how we make nachos when we are hunting, fishing, camping, etc. Cut each tortilla into 6 pieces. Cook pieces in hot oil until crisp. Make sure you don't overcook. Place on paper towels to drain. Place tortilla pieces on the bottom of your Dutch oven. Put a slice or pinch of cheese on each tortilla piece and put a slice of jalapeno on top. Put your lid on and cover the lid with briquets or hot ashes from your campfire. When the cheese is melted, remove and serve. Sometimes a little chopped tomato is nice on top.