HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine seasoning mix and beans in a small bowl. Spread beans in an 8-inch square baking dish. Top with sour cream, guacamole, cheese, salsa, chillies and green onions. Serve with tortilla chips.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir in thoroughly. Add oil, slowly beating constantly, and continue to beat until thick. Add poppy seeds and beat for 2 to 3 minutes. Store in refrigerator. Serve over fruit salad. Makes 3 1/2 cups.
Mix all ingredients together. Spread in 13 x 9-inch pan. Sprinkle 6 ounces chocolate chips on top. Add nuts if desired. Bake at 350° for 30 minutes. Cool and cut into squares.
Cut biscuits into fourths. Coat in pizza sauce. Place touching in greased pan. Sprinkle with Mozzarella and Parmesan cheese. Bake at 400° until done.
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add margarine and vanilla; cook slightly. Arrange 2 bananas on bottom of pastry. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with Cool Whip. Garnish with remaining banana slices.
Dissolve gelatin in boiling water. Cool. Add remaining ingredients; except sour cream. Fold in sour cream. Pour into mold. Chill.
Cream sugar and shortening. Add eggs and milk; mix well. Add dry ingredients; mix together like thick cake batter. Put in greased 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes until done in center.
Turn on oven to 400°. In large mixing bowl, put the blueberries. Sift over them the dry ingredients; stir a little. Pour on milk, egg and oil; stir just until moistened. Batter will be lumpy. Divide into a dozen muffin cups, which have been either lined with paper cupcake cups or greased well. Bake for 20 to 25 minutes.
Mix brown sugar and cinnamon. Set aside. Spray a 9-inch pan or oblong baking dish with Pam. Spread apples in bottom of pan. Spread half of cinnamon and brown sugar over apples. Combine sugar, flour and egg (it will be crumbly). Spread over apples and cinnamon. Spread remaining cinnamon and brown sugar over flour mixture. Melt margarine and pour over whole dish. Bake at 350° for 40 minutes.
Clean and grind peppers, tomatoes and onions. Sprinkle salt over mixture and let stand overnight. Drain and add sugar, mustard seed, celery seed, turmeric and vinegar. Cook slowly for 15 to 20 minutes. Pack in jars and seal.
Mix cocoa and sugar. Beat eggs and add to sugar mixture. Mix well. Beat in butter. Add vanilla and milk. Mix well. Pour into pie shell. Bake 45 minutes at 325°.
Mix all ingredients together in bowl. Refrigerate. Use as a stuffing for cherry or regular tomatoes.
Brown sausage; remove from pan. Using sausage fat, cook equal amounts of sliced onions and green pepper. Cook until tender; drain. Place all in casserole. Pour jar of spaghetti sauce over all. Top with Mozzarella cheese; heat until melted.
Combine corn, creamed corn and eggs. Add mixture of sugar, cornstarch, seasoned salt, dry mustard and minced onions. Stir in milk and melted butter. Pour into greased 3-quart casserole. Bake at 400° for 1 hour, stirring once.
Saute scallops, shrimp, crab meat and mushrooms in butter. Add onion, salt and pepper. Add white wine and cook until liquid is reduced to one-half. Add heavy cream. Thicken to desired consistency by boiling down, stirring constantly.
Saute mushrooms, onion and pepper. Then put all ingredients in crock-pot and cook on medium all day. You do not have to brown hamburger.
Bake in a 9 x 13-inch greased pan in a 350° oven.
Combine pretzel pieces, margarine and 3 tablespoons sugar. Spread in 9 x 13-inch greased baking dish. Bake at 400° for seven (7) minutes. Remove and allow to cool thoroughly. Blend softened cream cheese and 1/2 cup sugar thoroughly. Fold in whipped topping. Spread evenly over first layer. Dissolve gelatin in hot water; allow to cool to room temperature. Add strawberries. Spoon evenly over cream cheese layer. Chill until firm.
Brown diced onion. Add hamburger and brown. Add tomato paste, stewed tomatoes, bouillon cubes, water and Worcestershire sauce. Simmer 10 minutes. Add frozen vegetables; bring to a boil and simmer 10 minutes.
Brown ground beef and drain. Put all ingredients in a crock-pot on low until cheese has melted. Stir as needed.
Cream together sugar and margarine. Add almond and eggs; mix. Add remaining ingredients alternately. Top with nuts. Bake at 350° for 45 minutes.
Cook grits in boiling salted water as directed on the package. Add remaining ingredients and pour into 3-quart casserole. Bake in 250° oven for 1 hour.
Combine and sift together the first 7 ingredients. Beat together the shortening, sugar and eggs until thick and creamy. Beat in vanilla, applesauce and buttermilk. Add flour mixture, 1 cup at a time, beating smooth after each addition. Chill batter about 1 hour. Turn out on lightly floured board and roll out 3/8-inch thick. Cut into 2 1/2-inch doughnuts (leftover biscuits may be re-rolled once and cut).
Melt chocolate morsels with milk (can be melted in microwave). Add other ingredients. Spread in waxed paper lined 8-inch square pan. Chill 2 to 3 hours.
Cut cake horizontally into three parts. Spread a layer of ice cream on top of each layer of cake. Lay peaches on top of ice cream (single layer). Spread whipped topping on each layer also. Stack cake back together. Freeze for 1 1/2 hours.
Stir the sugar, butter and milk together; cook for 5 minutes after it begins to boil. Add the remaining ingredients. Pour into buttered pan and cool. Slice.
Put pudding in a bowl. Add Cool Whip. Fold in pineapple using the juice, too. Add marshmallows. Pour into a serving dish. Cover with plastic wrap and chill overnight.
Halve larger tomatoes. Scoop out centers. Place tomatoes in a 9 x 13-inch dish. Cook margarine and onion 5 minutes. Add spinach, bread crumbs, egg, garlic powder and 1/4 cup cheese. Mound mixture into and onto tomatoes. Sprinkle with remaining cheese. Bake 30 minutes at 350°. Um, um good!
Preheat oven to 300°. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set. Cool. Chill thoroughly. Spread sour cream on top. Serve with topping if desired. Refrigerate.
Bring oil, vinegar and sugar to a boil. Let cool. Pour over remaining ingredients. Refrigerate for 24 hours. Toss several times to mix. Serves approximately 20.
Mix shortening, sugar and eggs until fluffy. Stir in milk and vanilla. Sift together flour, salt, soda and cinnamon. Add to creamed mixture.
Mix all ingredients together. Pour into an unbaked pie shell. Bake 45 minutes at 350°.
Preheat oven to 375°. In small bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats, morsels and extract. Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets. Bake 10 to 12 minutes. Makes 4 dozen cookies.
Heat margarine and mix with graham cracker crumbs and sugar. Put half in bottom of 8 x 11-inch baking dish. Mix sweetened milk and lemonade by large spoon. Fold in Cool Whip. Pour over crumb mixture. Sprinkle rest of crumb mixture on top. Place in freezer. Cut into squares.
Mix zucchini and salt in a bowl; let stand 15 minutes. Drain, squeezing liquid out. Return zucchini to bowl. Add eggs, flour, herb seasoning and 1/2 cup cheese. Mix. Spread mixture into a greased 9 x 13-inch casserole. Bake at 350° for about 15 minutes or until the center sets. Meanwhile brown mushrooms in butter. After initial baking, spoon 1/2 of pizza sauce over the zucchini mixture. Cover with mushrooms and 1/2 of olives. Sprinkle with peppers and 1/2 of remaining cheese. Top with remaining ingredients. Bake at 350° for 20 minutes.
Combine sugar and cocoa in a medium pot to break up cocoa. Add evaporated milk. Stir until dissolved. Cook over medium heat until mixture comes to a full boil. Boil until soft ball stage (tested in a glass of water and can be easily rolled between fingers) about 5 minutes. Take off heat and add butter and vanilla. Beat; pour into a greased 8 x 8-inch pan.
Combine first 4 ingredients and cook until vegetables are tender, about 10 minutes. I use a 6 1/2 x 8-inch baking dish, well-greased. Alternate layers of squash and crumbs until all ingredients are used, finishing with crumbs on top. Pour mushroom soup over. Rinse can with 1/4 cup milk or water and bake at 350° for 25 minutes. Serve hot. Serves 4.
Heat oven to 375°. Mix eggs, cream, salt, pepper and nutmeg together. Place peppers and bacon in the bottom of the pie crust. (Chorizo, ground pork, ham or other meat may be substituted for the bacon, if desired.) Cover peppers and bacon with cheese, then pour egg mixture over all. Bake for 40 minutes. Cool for 30 minutes.
Combine all of the ingredients in a 1-gallon jug. Refrigerate until ready to serve. Yields 1 gallon.
Beat shortening and sugar until light and fluffy. Beat in egg, vanilla and sour cream. Combine flour, baking powder and salt; stir into shortening mixture. Stir in zucchini, raisins and walnuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in preheated oven at 350° until lightly browned. Remove to wire rack, then frost. Makes 4 dozen.
Preheat oven to 450°. Combine the first 9 ingredients in a shallow 2-quart baking dish and mix well. Remove 1/4 of this mixture and set aside. Add shrimp to baking dish and coat thoroughly. Combine bread crumbs with reserved butter sauce and sprinkle over the shrimp. Bake 10 to 15 minutes. Serve immediately. (Good with rice, broccoli and French bread to get all the juices.)
Drain pickles. Pour sugar over and add the remainder of the ingredients. Use a BIG bowl with a snap-on lid. Stir well and shake often. These are ready to eat in 24 hours. DELICIOUS!
Dip chicken pieces in milk; drain. Place margarine in 13 x 9-inch pan. Melt in 400° oven until melted. Combine flour, salt, paprika and poultry seasoning in paper bag. Shake well. Place chicken in flour mixture. Shake until well coated. Place in melted butter. Turn once to coat. Sprinkle with garlic salt and pepper, if desired. Bake uncovered in 400° oven for 30 minutes. Reduce heat to 350° and bake 30 minutes or until tender.
Warm Veg-All and all ingredients. Pour into pastry shell. Cover with pastry shell. Bake 45 minutes at 350°.
Preheat oven to 400°. Mix pretzel crumbs, butter and 1 teaspoon of sugar. Pat into a 13 x 9-inch dish. Bake for 8 minutes, then cool. Mix the cream cheese, 1 cup sugar and Cool Whip; spread on pretzel layer. Combine jello and boiling water. Stir in strawberries. Pour over cream cheese layer. Refrigerate until top is congealed and ready to serve.
Heat tomatoes. Simmer for 5 minutes. Slowly add cheeses until all is melted. Serve warm as dip for tortilla chips.
Pour boiling water over apricots; cool to room temperature. Drain, reserving liquid. Trim fat from pork chops on both sides. Heat fat in skillet. Brown chops on both sides in hot fat. Combine seasonings, syrup and reserved liquid; pour over chops. Place apricots on top of chops. Cover; cook over low heat for 1 hour. Add a little water, if necessary, to prevent sticking. Cook, uncovered, for last few minutes, spooning sauce over chops.
Preheat oven to 350°. Saute onion in butter until tender. Soak bread crumbs in milk 5 minutes. Add eggs and spices; mix well. Mix in meat and onions. Shape into walnut sized balls and place on ungreased baking sheet. Bake 18 to 20 minutes or until done.
Blend all ingredients except whipped cream. Fold whipped cream into mixture. Pour into mold and freeze for 6 hours.
Beat whipped topping with 1 cup milk and vanilla. Beat high for 6 minutes or until peaks form. Add remaining milk and pie filling mix; blend at low. Beat on high for 2 minutes, scraping bowl occasionally. Pour into shells and chill.
Combine first 4 ingredients. Roll into balls and chill. Melt chocolate with paraffin. Dip chilled balls in chocolate; chill. Store in refrigerator.
In a bowl, beat Egg and Honey. In another bowl combine the next 5 ingredients. Dip Fillets into Egg and Honey mixture then coat with Cracker mixture. In a large skillet, heat Oil. Fry Fillets over medium heat for 3 - 4 minutes or until Fillet flakes easily with fork. Drizzle with Honey and Lemon if desired. Yields: 4 servings.
In a large saucepan, saute the scallions and scallops over medium-high heat until scallops are lightly browned, about 8 to 10 minutes. Add the wine and continue cooking until the wine has been reduced to a syrup. Stir in the heavy cream and reduce by 1/3, then add the Gorgonzola and stir constantly until a creamy sauce consistency is achieved. Serve immediately over linguini. Serves 4.
In saucepan cook meat and onion until meat is brown; remove and drain off fat. Stir in pizza sauce, olives, basil and oregano. Cut a thin slice from the top of each roll. Hollow out the bottom of the roll to within 1/2-inch of edges. Sprinkle about 3 tablespoons of cheese into bottom of each roll.
Mix together all ingredients except fruit. Put in a 9 X 13 baking dish. Cover with canned fruit. Bake until brown about 45 minutes at 350°. Top with whipped cream or ice cream.
Drain beets, reserving 1/2 cup liquid. In large bowl, combine beets, cabbage and onion. In saucepan, combine vinegar, sugar and reserved beet juice. Bring to boiling point. Pour over vegetables. Toss lightly. Cover and refrigerate 4 to 5 hours or overnight, tossing occasionally.
Season beef with salt and saut in heavy skillet. Drain; set aside. Combine cheese, corn meal, salt, onion and peppers in large bowl; mix well. Stir eggs into milk. Add to dry ingredients and stir just to moisten. Spoon half of batter into greased 2-quart casserole. Place beef over batter and top with remaining batter. Bake at 350° for 45 minutes or until done. Yields 6 to 8 servings.
Toss all ingredients together, except mayonnaise and mustard. Add the mayonnaise and mustard; mix well. Garnish with avocado, tomatoes and lettuce, if desired.
Drain pineapple; save 3 tablespoons juice. Combine flour and sugar; stir into reserved pineapple juice. Add cheese and pineapple chunks. Mix. Pour mixture into 1-quart casserole dish which has been sprayed with Pam. Melt margarine and mix with Ritz cracker crumbs. Sprinkle on top of casserole. Bake in a 350° oven for 20 to 30 minutes. Remove from oven and serve. It is delicious served with ham or pork.
Place 6 to 8 skinned chicken breasts in a baking pan. Pour dressing over chicken and bake at 450° for 1 hour.
Mix together the first 5 ingredients and pour into 13 x 9-inch pan. Top with corn flake crumbs and 1/2 stick melted butter. Bake 1 hour at 350°.
Prepare jumbo shells according to package directions; drain. In bowl, mix Ricotta cheese, egg, bread crumbs and Mozzarella cheese. Spoon mixture into shells. Place shells in 12 x 8-inch baking pan. Pour sauce over shells. Cover with foil. Bake in 350° oven for 30 to 40 minutes.
Brown ground beef with onion. Drain. Add tomato soup and stir. Top with oregano and shredded Mozzarella cheese. Serve on toasted hamburger rolls.
Mix pudding, milk, Amaretto and Cool Whip together. Cut up the fruit. Dip and eat.
Mix all ingredients together. Sprinkle water with hand to make a medium soft dough. Let rest 15 minutes. Roll dough; cut. Fry in about 1/4 cup hot oil until golden. Great with honey butter.
Combine ground beef, bread crumbs, egg and salt and form into small balls and broil until brown. Cook the green pepper and onion in the butter until tender. Stir in the remaining ingredients and pour over meatballs. Bake at 350° for 20 minutes.
Cover celery with water and boil until tender. Grind celery and onions and add to remaining ingredients. Stir and heat. Put in jar and process in boiling water bath for 30 minutes.
Grease a 9 x 13-inch pan. Pour rice in pan. Place chicken breasts on top of rice. In a bowl, mix together water, mushroom soup and onion soup mix. Pour liquid mixture over rice and chicken. Cover with foil; bake for 2 hours at 350°.
Combine pineapple juice, yogurt, strawberries and sugar in blender container. Process until smooth. Pour into glasses.
Combine all ingredients except catsup. Coat loaf pan with cooking spray. Shape meat mixture into loaf pan. Spread catsup over meat loaf. Bake at 350° for 1 hour and 10 minutes or until done. Yields 6 servings, about 188 calories per serving.
Dissolve Jell-O in 2 cups boiling water. Add strawberries and pineapple. Put 2 cups in 11-inch dish. Refrigerate until it sets. Spread sour cream over it and add remaining mixture. Refrigerate until time to serve.
Heat oil in skillet to fry temperature. Drop thick cornmeal batter by tablespoonful into hot oil and flatten to make individual cakes. Cook until brown. Turn and fry until brown on other side. Do not fry too fast so bread will cook through.
Combine egg, sugar and oil. Mix until light yellow. Sift flour and cinnamon. Stir into egg mixture (this will be stiff). Add vanilla, apples and walnuts. Grease and flour 9-inch cake pan. Bake in preheated oven at 350° for 30 to 40 minutes.
Bring to a boil the sugar, water and vinegar in an enameled pan. Put cooked, sliced beets in the hot syrup. Simmer together for 10 minutes until hot enough to can.
Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, Cheddar cheese and mustard in medium saucepan. Cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions. Drain. Combine hot macaroni and cheese mixture in large bowl. Toss until well coated. Spoon into greased 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir. Sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers. Makes 6 to 8 servings.
Combine and pour into large unbaked pie shell. You can leave out the coconut and use 1 cup of cooked, mashed and drained pumpkin. Bake at 350° for 1 hour and 15 minutes, or until tested done.
In heavy saucepan, add potatoes, garlic and quartered onion to 1 inch cold water. Cover tightly on high heat; when steam escapes, reduce to low. Cook about 15 minutes. Drain excess water. Place back on heat to dry (30 seconds). Mash until smooth. Add butter. Slowly beat in milk. Season. Add chives. Keep warm in 275° oven. Serves 6.
Cream together first 4 ingredients. Add egg and vanilla; beat well. Sift together flour, salt, soda and cream of tartar and add to above. Mix well. Add oatmeal, Rice Krispies, coconut and chocolate chips. Mix well. Bake at 350° for 10 to 12 minutes. Cool slightly before removing from pan.
Mix butter, Worcestershire sauce, garlic powder and Tabasco sauce. Pour over mixture of remaining items. Put in oven at 250°. Stir every 15 minutes for 1 hour.
Mix all ingredients. Pour over pork. Marinate 2 to 3 hours. Bake at 325° approximately 1 1/2 hours. Baste seldom.
*This makes a very, very hot sauce. For milder sauce, use fewer jalapeno chiles and less juice.
Mix all ingredients together. Steam in a tightly covered 1 pound coffee can for 1 1/2 hours. Slice and serve warm with sauce following.
Combine cream cheese and milk in saucepan. Stir over low heat until smooth. Stir in chicken and spices. Heat through, stirring occasionally. Makes delicious tacos or enchiladas. If you like a spicier sauce, substitute salsa for milk. Serves 4.
Mix all ingredients by hand. Pour into greased loaf pan or 9 x 9-inch square pan; bake 1 hour at 325°.
Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring constantly until completely melted. Remove from heat; beat in sour cream, confectioners sugar and vanilla.
Dissolve jello in water. Add bouillon and cool until slightly thickened. Add remaining ingredients. Put in 9 x 13-inch pan and chill.
Combine ingredients in saucepan and simmer 4 minutes. Great on kabobs, pork ribs or whatever!
Soak gelatin in cold water. Bring tomato juice, vinegar, paprika, green onion and tabasco to boiling. Add soaked gelatin to boiling mixture. Allow to cool. Mix ground ham with salad dressing and add to cooled gelatin mixture. Pour into oiled ring mold. To serve, unmold and fill center with celery leaves or cottage cheese. Serves 4-6. May be used as salad or spread for crackers.
Mix ingredients and bake in 2 large pie shells for 40 minutes at 350°.
Add all ingredients in order. Mix and pour into large baking dish. Bake at 325° for 1 hour.
Put the peach pie filling in first; after each fruit stir the pie filling to cover the fresh fruit. If desire, put Cool Whip on top.
Cream butter and sugar, add eggs one at at time, and mix well. Add vanilla. Mix in flour. Set aside 1 cup of dough and spread remaining dough into a greased and floured 9 x 13 inch pan. Spread pie filling on top. Drop remaining dough on top of pie filling. After dropping remaining dough on top of filling take a knife and spread the dough so the globs of dough connect slightly with one another. Bake at 350° for 45 minutes.
Sprinkle dry Jell-O in cottage cheese, stir in good, mix well. Add fruit (drained, if using canned). Stir in Cool Whip.
Heat coffee and sugar until sugar dissolves. Let cool. Add all other ingredients. Put in plastic bags and freeze. Take out 2 hours before serving. Serves 18 cups.
Dissolve yeast in water in a large bowl; add sugar, shortening, salt and eggs. Add flour, one cup at a time. Leave in bowl and put in refrigerator overnight. Take out what you need. Roll and cut. Brush with melted butter. Let stand 2 hours. Brush with butter.
Mix first 3 ingredients like pie crust. Pat into 2 strips 3 inches wide and the length of a cookie sheet. In pan, bring to a boil, the next two ingredients. Add 1 cup flour and 3 eggs one at a time, beating well and add 1 teaspoon almond extract. Spread this on top of the two pie crust strips and bake 55 minutes at 350°. When cool, frost with 1 1/2 cups powdered sugar, 1/4 cup margarine, 1 teaspoon almond extract and about 2 tablespoons milk. The only sugar is in the frosting.
Blend the cream cheese until smooth. Add jelly; mix. Soften gelatine in cold milk, then add boiling milk to dissolve gelatine. Combine gelatine mixture to cream cheese mixture. Pour into a 3 1/2-cup mold. Chill until set. Unmold onto a serving plate. Garnish with a bow made of pimento to look like a Christmas wreath. Serve with crackers.
Mix all the ingredients and pour into a baking dish. Cook at 325° until firm, 30 to 45 minutes. Serves 4.
Combine oil, vinegar, salt, pepper, oregano and sugar. Pour over tomatoes and peppers. Let set to marinate 1/2 hour to 3 hours. Serve chilled. Yields 3 to 4 servings. Can be served over spaghetti noodles.
Put sausage links into each triangle. Roll up. Place on baking sheet, seam down, on rack. Bake according to package directions.
Brown chicken parts in olive oil and butter. Remove to a baking dish with fat and bake at 375° for about 15 minutes, basting once.
Chop onion and brown in frying pan. Add 5 tablespoons mustard and mix well. Add hamburger, chop and cook until brown. Add tomato catsup, then add pork and beans. Mix thoroughly. Put in baking dish. Crisscross bacon. Sprinkle with brown sugar and bake for 35 minutes at about 375°. Dip off grease when done, while beans are hot.
Mix ingredients in a tall pot. Cook over medium heat; stir frequently. Do not cover. Simmer for 1 hour.
Mix 3/4 cup sugar with cinnamon; set aside. Into mixing bowl, sift together 2 cups sugar, baking powder and salt. Make a well in the center. Add orange juice, oil and eggs; beat well. Pour one-third of batter into a well creamed cake pan. Slice one-half of apples over batter; sprinkle with one-half of the cinnamon. Pour in another one-third of the batter; slice the rest of the apples over it. Sprinkle in the rest of the cinnamon. Add the rest of the batter. Bake in a 350° oven for 1 1/2 hours (until cake tests done). This is a heavy cake.