HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Brown meat with onion. Add seasonings to tomato sauce. Drain meat and mix with tomato sauce. Alternate layers of tortillas, meat sauce, beans and cheese in casserole dish. Add water. Cover and bake for 20 minutes. Cut in wedges to serve.
Blend butter, sugar, and vanilla until light and fluffy. Add salt and flour; mix well. Stir in oats and nuts. Form into 1-inch balls. Place on unbuttered cookie sheet. Bake in 400° oven 10-12 minutes. Remove from cookie sheer and roll in additional confectioners sugar, colored sprinkles, chocolate shot, silver drops, or chopped nuts. Place on racks to cool. Makes about 8 dozen snowballs.
In a small mixing bowl, stir together sherry, vinegar, soy sauce, sesame seed oil and cornstarch. Set aside. In wok or large skillet, heat 1 1/2 tablespoons peanut oil over high heat. Stir in garlic and ginger. Add shrimp and scallops. Stir-fry until shrimp turns pink and scallops are opaque, about 3 to 5 minutes. Remove from pan. Add rest of oil to skillet. Stir in peppers, bamboo shoots and green onions. Stir-fry 5 to 7 minutes until veggies are crisp-tender. Return shrimp and scallops to skillet. Add sauce. Cook, stirring constantly, until mixture comes to a boil and thickens. Arrange steamed rice around edges of plates. Spoon stir-fried rice into center. Serves 4.
Spread rice on bottom of 9 x 13-inch baking dish. Sprinkle with 1/2 package of dry soup mix. Mix together the canned soups and cream. Pour most of this mixture over rice. Place grouse on top of this. Top with remaining onion soup mix. Cover with boil and bake at 325° for 2 hours. Serves 2 to 3. Preparation Time: 2 hours.
Wash bulghur; drain from water and put in a large bowl. (Let it set for 30 minutes.) Chop tomatoes, parsley, onion and mint, then add over bulghur. In a small bowl, blend the oil, lemon juice, salt and pepper; pour over mixture and mix well.
Combine cookies and margarine and press into 10-inch greased pie pan. Spread softened ice cream over crust. Pour chocolate syrup over ice cream. Cover with Cool Whip and chopped nuts. Freeze. Serves 8 to 10.
Process raspberries in food mill or container of electric blender. Strain, discarding seeds. Combine raspberry pulp, lemonade concentrate and water. Chill. To serve, combine raspberry mixture and lemon-lime beverage. Stir well. Serve over ice. Garnish with mint sprigs, if desired. Yield: 7 cups.
Fry rice in heated cooking oil in a large frying pan until slightly brown. Add onion, garlic and tomato; stir over a medium flame for about 5 minutes. Add 4 cups of water and 2 cups chicken broth; bring to a boil. Add smoked oysters, clams and roasted peppers. Bring to low flame. Stir-cook for about 20 minutes or until water is dissolved.
Combine all ingredients and mix by hand thoroughly. Spoon into mini muffin tins that have been sprayed with Pam. Bake at 350° for about 15 minutes or until golden brown. Makes 24 mini muffins.
Sift dry ingredients together and cut in shortening until mixture resembles coarse meal. Pour milk in slowly; add egg and stir well. Knead on lightly floured surface. Roll 1/2-inch thick. Place on cookie sheet. Bake for 10 to 15 minutes in 450° oven.
Preheat oven to 350°. Mix all ingredients well and bake in 2-quart dish for 45 minutes.
Scald milk. Soften yeast in warm water and let stand 5 to 10 minutes. Pour scalded milk over sugar, shortening and salt in a large bowl. When lukewarm, stir mixture. Add 1 cup flour and softened yeast mixture; mix well. Add 3 cups flour, beat until smooth. Beat in eggs. Then add enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Let rest for 5 to 10 minutes, before starting to knead. Knead dough for about 5 to 8 minutes. Form into a large ball. Place in large greased bowl. Cover and let stand in a warm place until dough is doubled (about 1 hour).
Combine eggs, oil, milk and vanilla in a small bowl, mix well. In a large bowl, combine flour, sugar, cocoa, baking powder and salt. Add wet ingredients to dry and add chips. Fold gently until just mixed. Spoon into prepared pan. Bake at 400° for 20 minutes. Remove from pan and cool on rack. Makes 10 medium muffins.
Mix all ingredients except soup and buttermilk; form into balls. Place in greased dish. Combine one can of soup and one can of buttermilk until smooth. Pour over meatballs. Bake uncovered one hour at 350°.
Beat eggs. Add sugar and flour. Stir well. Add milk, vanilla, melted butter and coconut. Pour in a 9-inch greased pie plate. Bake at 350° for 30 or 40 minutes.
Trim the excess fat off the meat. Cut the meat into small neat pieces and put in large pan with the onion and seasoning. Add the water. Cover with close-fitting lid and cook gently for 1 1/4 hours, shaking occasionally. Add the potatoes, carrots and celery and cook for 3/4 hour. Add the peas and cook for 10 minutes. Sprinkle the parsley on top and serve.
Mix cheese, dressing, pineapple, Cool Whip and pecans. Chill until congealed. Dissolve jello in hot water and mix in other ingredients. Put in refrigerator and chill until ready to serve.
Pour boiling water on oatmeal and let stand for 20 minutes. Add remaining ingredients. Bake at 350° for 35 to 40 minutes.
Mix well and chill overnight. Roll in 1-inch rolls. Slice 1/2 inch thick. Bake on greased cookie sheet 10 minutes at 350°.
Boil pints jars for 15 minutes. Wash okra with vegetable brush. Place okra in jars. Bring water, salt and vinegar to a boil. Add to each jar: 1 teaspoon dill seed, 2 garlic cloves and 1 hot pepper. Pour boiling mixture over okra in jars. Put lids on jars and set them in a container in which you completely cover them in water. Let simmer for 5 minutes. Yields 2 pints.
Combine 1 1/4 cups cookie crumbs, 1/4 cup sugar and 1/4 cup melted margarine to make crust. Press into 9-inch pie plate and bake at 375° for 10 minutes. Cool. In mixing bowl, beat peanut butter, cream cheese, sugar, margarine and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with crumbs, if desired. Refrigerate.
Mix beef, corn meal and chili powder together. Shape into cocktail size meat balls. Brown slowly in oil. Drain and add V-8 juice and other ingredients. Simmer, uncovered, until sauce cooks down and is thick. Serve hot with toothpicks.
Cream together butter and sugar. Beat in eggs. Add flour, baking soda, baking powder, salt and cinnamon, beating well after each addition. Stir in apples, nuts and butterscotch chips. (Mixture will be very thick.) Press mixture into greased 13 x 9-inch baking pan. Bake at 350° for 1 hour. Makes 10 to 12 servings.
Cream butter and sugar until fluffy. Add well beaten eggs and blend well. Chop nuts and fruit and mix with part of the flour. Sift remaining flour and baking powder. Fold into egg mixture. Add flavorings and mix well, then add fruit and nut mixture by hand. Put mixture in a greased tube pan and place in a cold oven. Bake at 275° for 3 hours. Let cool in pan completely.
Peel and boil potatoes until tender; drain and put in big dish. Stir in bowl the soup, milk, butter and cheese; melt. Then pour over potatoes, then place in oven above 325° for about 20 minutes. Serves 20 to 25.
Cream together sugar, eggs and oil. Sift together flour, salt, soda and baking powder. Add to creamed mixture. Stir in chopped apples and nuts. Bake in greased 13 x 9-inch pan, 1 hour at 350°.
In 1 1/2-quart saucepan over medium heat in hot butter, cook celery. Stir in soup, gradually stir in milk, 1/4 cup shrimp and lemon peel. Reduce heat to low, simmer until shrimp turn pink, stirring occasionally. Garnish.
Mix and boil 1 hour or until tender. Jar; seal and keep in cool dry place until used.
Bake cake following directions on box in a sheet cake pan. When cake is done, immediately poke holes in cake with a wooden spoon handle; spread remaining 5 ingredients over cake. Cover and place in refrigerator overnight before serving.
Boil sugar and Karo until mixture spins a thread. Add peanuts. Cook until golden brown (about 5 minutes). Add butter chip, the size of a walnut, and baking soda. Stir fast and pour on buttered cookie sheet. Do not spread with a spoon.
Chill ingredients. Mix in punch bowl, 7-Up last. Add drops of red food coloring (optional); stir. Float block of ice. Add orange and lemon slices.
Combine candy bars and 1 stick butter in a saucepan. Cook over low heat, stirring constantly, until melted. Set aside. Cream 2 cups of sugar and 1 stick butter in a bowl, then beat in eggs.
Arrange 1/2 of sliced potatoes in an 8-inch glass baking dish. Combine flour with salt. Sprinkle half on potatoes. Repeat with remaining ingredients. Pour milk over potatoes. Dot with butter. Sprinkle generously with paprika. Bake in microwave for 20 minutes or until tender.
In saucepan melt margarine over medium heat. Remove from heat; stir in cocoa and sugar. Add flour, salt, eggs and vanilla. Stir just until mixed. Pour into greased 8 or 9-inch square pan. Bake at 330° for about 20 minutes until barely done. Center will set while cooling.
Crumble bread into mixing bowl. Add boiling broth. Cover and let set 5 minutes. Add other ingredients in order given. Pour into greased baking dish and bake 1 hour at 400°. Serve with chicken, giblet gravy and cranberry sauce.
Preheat oven to 350°. Unroll crescent role dough; do not separate. Roll out dough onto a rectangle stone or cookie sheet. Bake 12 to 15 minutes or until golden brown. Cool completely. In a bowl mix together mayonnaise, sugar and vinegar; set aside. Chop broccoli and bacon. Cut onion into thin slices, then quarter slices. Spread mayonnaise mixture over top of crust. Cut into square pieces then top with ingredients. Sprinkle with broccoli, bacon, onion, raisins and sunflower seed kernels. Serve immediately or refrigerate up to one hour.
Heat oven to 350°. Add Velveeta, bacon and onion to beans; mix lightly. Place in 1-quart casserole. Bake at 350° for 10 minutes. Stir well before serving. Makes 6 to 8 servings.
Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, and knead dough 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until biscuits are golden. Yields 1 dozen.
Mix ingredients in large bowl until well blended. Bake in loaf pan for 1 hour at 350°.
In large saucepan, cook bacon until crisp. Remove bacon from pan and drain, reserving 2 tablespoons of drippings in the saucepan. Crumble bacon; set aside. Saute onions, celery and green peppers in reserved drippings until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, tomatoes, bay leaf and the reserved liquid from the clams. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf; stir in clams. Heat gently. Stir frequently. Do not boil. Garnish each serving with crumbled bacon. Makes 6 servings.
Cook beef; drain off fat. Add pizza sauce. Layer ingredients in crock-pot as follows: sauce on bottom, pasta, sauce, cheese and pepperoni. Continue layering until all ingredients are used. Cook on LOW for 3 hours.
Combine ingredients in 2-quart casserole. Bake at 350° for 40 minutes or until bubbly around edges.
Combine margarine, sugar and cheese; beat well until light and smooth. Add eggs and vanilla and beat until well blended. Sift dry ingredients together and add alternately with the milk to the first mixture. Mix well. Spoon into a greased 13 x 9 x 2-inch pan. Combine last 4 ingredients and mix with a pastry blender until mixture looks like coarse corn meal. Sprinkle over the cake. Bake at 350° for 40 minutes.
In 1 quart glass measuring cup put butter, flour and salt. Microwave on high for 2 minutes, stirring after 1 minute. Gradually stir in milk. Microwave on high for 4 to 5 1/2 minutes, stirring every minute until thick and bubbly. For thicker sauce, use 3 Tbsp. of flour instead of two. Makes 1 cup. So easy and no scorching!
In mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini and wheat germ. Combine dry ingredients and add to zucchini mixture, mixing well, then add nuts. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 50 to 60 minutes or until bread tests done.
Boil water. Stir in rice; remove from heat and let stand 5 minutes. Melt butter in skillet; cook egg. Add onion and rice. Cook over medium heat until onion and rice are light brown, about 5 minutes. Combine water and soy sauce; stir into rice.
Blend for 30 to 40 seconds. You can substitute fresh or frozen fruit for coffee.
Mix carrots, cabbage and onions together. Put vinegar, sugar, mayonnaise, oil and salt in a pan and bring to a boil for 1 minute. Pour over cabbage mixture. Let cool for a few minutes and ready to eat.
Cook rice according to directions. In another pan cook frozen vegetables; drain. Combine rice and vegetables. Mix mayonnaise, milk, ketchup and Ranch dressing. Stir into rice mixture. Cover and chill. Serve in lettuce leaf lined bowl.
Cook in double boiler, stirring constantly, milk, sugar and egg yolks, beaten well. Cook until creamy (it won't be very thick) and pour while hot over lemon Jell-O. Cool, then fold in the stiffly beaten egg whites. Put in refrigerator until partially set. Remove and whip a little with eggbeater. Add cream, whipped stiff. Add 3 tablespoons sugar. Break angel food cake in large pieces. In flat dish, pour custard mixture over the pieces, pressing it down and around the cake. Sprinkle top with pineapple, then cherries. Let stand overnight in refrigerator. Serves 12 to 15.
Cook first 4 ingredients over medium heat. After it comes to a boil, continue to boil about 5 minutes or until a small ball forms if dropped in water. Remove from heat and stir in peanut butter and vanilla. Mix well and pour in buttered dish.
Brown sausage and hamburger; drain. Mix meat and spices; simmer. Add Velveeta cheese and simmer until melted. Spread on cocktail rye bread. Eat now or freeze and reheat in microwave.
The almonds and chocolate must both be finely ground in a blender. Cut chocolate coarsely before grinding in blender. After grinding, mix them together in a bowl and then mix in the unbeaten egg whites. Knead briefly in the bowl until mix holds together. Divide into 40 pieces, using 1 tablespoon for each and place on wax paper or aluminum foil. Roll each piece between your hands to form a ball and replace on foil or paper.
Put dough on cookie sheet or pizza pan. Bake at 350° for 8 to 10 minutes. Mix cream cheese, Miracle Whip and dry dressing. Let set. Spread on cool dough. Then sprinkle "veggies" on top.
Cook macaroni according to package directions. In microwave, melt cheese in a microwave-safe dish. Set at Medium setting for 2 minutes. Repeat, if necessary, to get cheese melted smoothly. Combine melted cheese, bread crumbs and evaporated milk, along with cooked macaroni in large bowl. Place back in microwave for 3 to 5 minutes on High.
Beat eggs well. Add flour and sugar. Add hot milk and butter. Add salt and red pepper (if desired). Add corn last. Bake 30 minutes at 350°, stirring twice.
Separate eggs placing whites in a large bowl. Let egg whites warm to room temperature about 1 hour. Preheat oven to 300°. Grease 10-inch tube pan lightly (no flour). With mixer on high speed, beat egg yolks with shortening and margarine until well blended. Gradually add sugar, beating until light and fluffy. Add extracts; beat until well blended.
Marinate chicken breast with Thai Dressing for 4 hours and grill or bake in oven.
Mix all ingredients and knead. Let rise. Roll out and spread with cinnamon, brown sugar, raisins or chocolate chips. Roll up and cut for sweet rolls. Let raise and bake at 350° for 20 minutes, or cut as for hot rolls and let raise and bake.
Cook broccoli and drain well. Put in casserole dish. Mix soup and cheese. Gradually add mayonnaise, milk and egg until well blended. Pour over broccoli. Don't stir.
Mix all ingredients together in large mixing bowl. Add 1 cup boiling water, mixing well. Pour into a large bread pan which has been greased and floured. (I use a 9 x 13-inch glass baking dish.) Bake for 35 minutes at 325°.
Cream sugar and Crisco or margarine. Add egg; beat well. Add vanilla, sifted flour and soda. Make out in balls and place on cookie sheet. Flatten with a glass dipped in water.
Drain spinach well. Add other ingredients, blending well. Chill. Serve with nacho cheese Doritos.
Prepare cake mix as directed on package. Bake in two greased and floured 9-inch pans at 350° for 25 to 30 minutes. Cool in pans. Poke cake with a fork. Don't remove from pans.
Rub roast with salt, pepper, garlic salt and 1/2 teaspoon chili powder. Place in roasting pan. Roast at 325° for 1 3/4 hours. Combine jelly, catsup, vinegar and 2 teaspoons chili powder in saucepan. Bring to a boil. Reduce heat. Simmer for 2 minutes.
Combine milk, sugar and flour. Beat with mixer at high speed (not quite one minute) until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4 cup cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 teaspoon liquid margarine and dust each with a little garlic powder, plus 1 scant teaspoon additional cheese food. Bake at 350° for 25 to 30 minutes. Add only enough flour so batter drops from spoon.
Melt butter, add cocoa and water; boil. Pour over sifted dry ingredients. Add buttermilk, eggs and vanilla. Bake at 350° for 20 minutes. Use jelly roll pan.
Combine all ingredients except chicken in a small saucepan and bring to boil; cook 1 minute, stirring constantly. Place chicken in a 9 x 13-inch baking dish. Pour sauce over chicken. Cover and bake for 45 minutes at 350°. Uncover and bake 30 minutes more, basting occasionally. Serves 4.
Combine all ingredients together by creaming all liquid ingredients, then mixing in all dry ingredients. Pour into greased and floured loaf pans (4 small or 3 larger). Bake at 350° for 40 to 45 minutes (may take longer). Bake until toothpick comes out clean.
Bag spices. Add all ingredients in pot. Bring to a boil. Cook over medium heat until slightly thick, stirring often. Take out spice bag. Put in sterile jars and seal. Makes approximately 4 quarts.
Break eggs over apples, mix with a fork. Add sugar, nuts and oil. Sift salt, flour, baking soda and cinnamon. Add to apple mixture. Bake at 325 degrees for 1 hour.
Preheat oven to 400°. Sift flour, salt and baking soda together. Mix shortening, sugar, eggs and orange rind together, until very light and fluffy. Mix in flour mixture alternately with orange juice and then mix in nuts. Drop by teaspoons 2 inches apart on a cookie sheet. Bake 10 to 12 minutes, until golden.
Mix all ingredients in saucepan. Heat to boiling point and pour over chicken. Place chicken in oven with sauce. Cook until done.
Put first 3 ingredients in a saucepan. Bring to a boil for 2 minutes, stirring constantly. Remove from heat and stir in the rest of the ingredients.
Dissolve yeast in a 1/2 cup of warm water. Heat milk; add to the sugar and salt. Stir melted butter; add to yeast to mixture. Stir until well mixed; add flour until dough is no longer sticky. Knead dough; let rise until double in size. Knead again; form into rolls. Place on baking sheet; let rise again. Bake at 350° until done.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery, nuts and grapes. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Makes 6 servings.
Wash beans 2 or 3 times. Put in water and soak overnight. Next day, put all ingredients in slow cooker and simmer for several hours, until beans are done, approximately 8 to 10 hours.
Brown ground meat; drain and add to sauce. Mix Ricotta and Parmesan cheeses, egg and parsley. In ungreased dish, cover bottom with sauce. Place 4 to 5 uncooked noodles. Cover with 1/2 cheese mix and sprinkle with Mozzarella. Repeat, using sauce, uncooked noodles and cheese until all ingredients are used. Cover with plastic wrap. Cook on High for 15 minutes. Rotate 1/4 turn. Cook on 50% for 15 minutes. Let stand 15 minutes while preparing salad and garlic bread.
Mix rice and chicken stock; cook as usual. Mix remaining ingredients in large casserole dish with cooked rice. Bake at 350° for 30 to 45 minutes. Serves 10 to 12.
Melt chocolate chips and butterscotch chips over hot water. Add chow mein noodles and salted peanuts. Drop by teaspoon on waxed paper. Cool and store in airtight container.
Cook lasagna noodles as directed. Cook and mash 8 potatoes. Mix potatoes with 1 cup Cheddar cheese. Use 9 x 13-inch casserole dish. Butter bottom of dish. Place 3 noodles on bottom of pan. Put 1/2 potato mixture on top, then another layer of noodles and rest of potatoes. Then last layer of noodles. Melt 1/4 cup margarine and onion on top. Bake at 350° for 20 minutes.
Stir all ingredients together and pour into round glass pie plate. Bake in 350° preheated oven; bake until toothpick comes out clean.
Fry meat and set aside. Melt cheese in microwave. Add meat and tomatoes to cheese and mix well. Walla! A tasty dip.
Brown meat in shortening; add other ingredients and cook for a few minutes. Add celery just before serving. Serve on hamburger rolls.
Stir together flour, baking powder, soda, salt, allspice and nutmeg; set aside. Combine orange peel and carrots; set aside.
Combine cereals; add hot water. Cream sugar and margarine. Add eggs and cereal mix. Sift dry ingredients in large bowl; add dates or raisins, nuts. Mix dry ingredients alternating with buttermilk. Yields one gallon batter. Store in refrigerator in airtight container for up to 6 weeks. Bake as desired at 400° for 20 to 25 minutes.
Mix crackers and cheese thoroughly until crackers are fine. Slice pickles in half. Spread cheese-cracker on pickles and refrigerate for 10 minutes, then serve.
Saute onion in butter in large skillet until tender. Add soups and 1 1/2 cups cheese. Gradually add milk. Cook over medium heat until cheese melts. Stir in chicken and macaroni. Pour mixture into greased 2 1/2-quart casserole. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes or until heated. Top with remaining 1/2 cup cheese and bake an additional 5 minutes.
In medium saucepan, bring rice and water to a boil. Simmer, covered, until rice is tender and most of the water absorbed, 25 minutes. In a small bowl, stir together cornstarch, sugar and salt. Stir into hot rice mixture with half and half. Stirring constantly, bring to a boil and boil 1 minute. Take off the heat and stir in butter and vanilla. Stir some hot rice into beaten eggs, then add to saucepan. Cook over moderate heat, stirring often, until mixture starts to bubble.
Cook the noodles in salted water until tender. Rinse the noodles and drain.
In saucepan, put water, cocoa and margarine. Bring to a boil. Remove from heat and put over flour and sugar. Mix well. Add eggs, one at a time, beating after each one. Add buttermilk, soda and vanilla. Mix well. Pour into greased and floured pan (9 x 12-inch). Bake at 400° for 20 minutes.
Cut biscuits in quarters. Shake in a sack with mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Place coated biscuits in tube or Bundt pan. Boil the margarine, 1/2 cup sugar and 1 1/2 teaspoons cinnamon together. Pour over biscuits and bake at 350° for approximately 25 to 30 minutes.
Marinate fish in this for 2 hours. You won't believe it! It's so good!
Sift together flour, sugar and salt. Combine eggs and milk. Add dry ingredients. Mix until smooth. Add corn. Stir until well mixed. Heat 2 tablespoons of vegetable oil in a skillet. Drop dollar size tablespoonfuls into the skillet. Fry until lightly browned.
Cut wings in 2 pieces and put in a bowl. Mix butter and hot sauce. Pour over wings that have been sprinkled with Cajun seasoning and stir. Cover and marinate overnight. Fry in hot oil.
Place fruit in pie shell. Mix remaining ingredients together. Pour over fruit. Mixture should be thick. Top with cinnamon. Bake at 350° until knife comes out clean, about 40 minutes.
Saute garlic in butter. Add spinach or zucchini, sour cream and Parmesan cheese. Serve over cooked linguini.
Boil noodles in water. Boil until tender; drain water. Mix in tuna, mushroom soup, mayonnaise, salt and pepper. Mix well. Eat hot or cold.