HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook and stir ground beef and onion until beef is brown; drain. Add garlic salt, pepper, chili sauce, brown sugar, vinegar, mustard and tomato sauce. Bring to a boil; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Serve on hamburger buns. May be frozen along with buns and Joes are ready to go any time needed.
Sprinkle 1 1/2 cups cheese into lightly greased 9 x 12-inch baking pan. Beat eggs at medium speed for 2 minutes. Add milk, flour, baking powder, salt, pepper and onions. Mix for 4 minutes on low speed. Pour mixture over cheese and sprinkle remaining 1 cup cheese over liquid mixture in pan. Bake at 400° for 45 to 50 minutes or until knife inserted near center comes out clean. Surface will be lightly browned and puffy. Serves 12.
Combine all ingredients in saucepan. Simmer 15 minutes. Remove tea bags, strain and serve hot. Makes 3 quarts.
Blend together the oil, sugar and eggs. Add nuts, salt, cinnamon, vanilla and 2 cups of flour. Batter will be very thick. Mix in apples and last cup of flour with a wooden spatula or spoon. Turn batter into a lightly greased and dusted 13 x 9-inch pan. Bake at 350° for 1 hour.
In small mixer bowl, beat cream cheese, sour cream and clam liquid until smooth and well blended. Stir in remaining ingredients. Cover; chill thoroughly. Serve with potato chips. Refrigerate leftovers.
Combine peanut butter, powdered sugar, cherries and walnuts; roll into balls. Melt chocolate chips, unsweetened chocolate and paraffin in a double boiler. Dip balls in chocolate and lay on wax paper. I usually double recipe.
Preheat oven to 425°. Fry sausage loosely. Drain on paper towels. Cool. Crumble in small pieces. In a large bowl, put 2 cups Bisquick, cooled crumbled sausage and grated cheese. Mix together. Add the milk. Mix; mixture should be wet. If needed, add a little more milk. Drop by spoonfuls onto sprayed (Pam) cookie sheet. Bake 8 to 10 minutes.
Combine all ingredients, mixing well. Spoon into a lightly greased 1 1/2-quart casserole. Bake at 350° for 25 minutes.
Combine flour, wheat germ, sugar, baking powder and salt. Combine remaining ingredients, mixing just until dry ingredients are moistened. Bake in 400° oven for 20 to 25 minutes or until light golden brown. Makes 2 dozen.
Bring water and salt to boil in large saucepan. Slowly stir in grits; cook 4 to 5 minutes, stirring occasionally. Remove from heat. Stir small amount of grits mixture into egg; return all to saucepan. Add cheese, paprika and hot sauce; blend well. Pour mixture into greased shallow 2-quart casserole. Cool; cover and place in refrigerator several hours or overnight. Cut into 1-inch cubes and coat with flour. Deep fat fry until cubes are golden brown and float to the top. Drain well. Best served warm. Good when dipped in sweet and sour sauce. Makes 40 appetizers.
Cream oleo and peanut butter. Mix in sugar and beat by hand until smooth. Roll into balls and put toothpicks in. Freeze an hour. Dip in melted semi-sweet chocolate up to toothpick until you get a buckeye look.
Marinate chicken breasts in your favorite salad dressing sprinkled with Accent for 1 hour at least. Broil on broiler rack until golden brown on both sides (about 8 minutes per side).
Melt butter in a 13 x 9 x 2-inch pan. Add water. Sprinkle brown sugar evenly in pan. Arrange nuts and coconut in sugar mixture. Mix cake as directed on package. Pour batter over mixture in pan. Bake at 350° for about 40 minutes until cake springs back when touched lightly. Let stand 5 minutes for topping to begin to set. Then turn upside-down onto a large platter or a cookie sheet. Serve pieces of cake topped with whipped cream.
Combine cereal, chopped parsley, seasoning and lemon pepper in a shallow dish. Brush chicken with yogurt and roll in cereal mixture. Place chicken on broiler pan, coated with cooking spray. Bake, uncovered, at 400° for 45 minutes or until done. Serves 4.
Mix pretzels, butter and sugar together and place into a 9 x 13-inch pan. Bake at 400° for 8 minutes; let cool.
Brown hamburger, onion and garlic. Add salt, pepper, whole tomatoes and tomato paste. Fill can that had whole tomatoes with water and add to mixture. Bring to a boil and simmer 1 1/2 hours. Use over large box of cooked spaghetti (16 ounces).
Boil water and cook spaghetti. Fry crumbled sausage; drain. Saute onion, garlic and bell pepper. Stir in jar of spaghetti sauce. Mix all ingredients, except eggs, milk and Parmesan cheese. Beat eggs. Add milk and Parmesan cheese. Stir egg mixture into warm spaghetti-noodle mixture.
In a screw top jar mix first 5 ingredients and shake well until sugar and salt are dissolved. Combine next 5 ingredients into bowl, pour dressing on top and serve immediately.
Beat oleo until fluffy. Add melted and cooled chocolate, powdered sugar and vanilla; continue beating. Add eggs, one at a time, beating 3 minutes after each egg. Pour into baked pie shell and top with whipped cream. Sprinkle with almonds. Chill before serving.
Heat oven to 425°. Grease four 16 ounce casseroles. Cook and stir celery and onion in 10-inch skillet until onion is tender. Stir in chicken, Worcestershire sauce, pepper and soup. Heat to boiling, over medium heat, stirring occasionally. Divide among casseroles.
In skillet, cook chicken in oil until browned. Add jar of picante to chicken. Slowly add chunks of Velveeta. Stir until cheese melts. Simmer for 10 minutes. Serve over rice.
Put bag of fruit in baking dish. Mix Bisquick and sugar together. Mix in egg and butter; smash with a fork. Bake at 350° for one hour.
Brown sausage. Roll crescent rolls flat in baking dish. Sprinkle sausage and cheese on top of rolls. Beat eggs lightly and pour over sausage and cheese. Bake at 425° for 20 minutes or until eggs are done.
Combine gelatin, sugar and water. Bring to a boil. Stir just enough to dissolve gelatin. Remove from heat and stir in pineapple and baby food. Set aside to cool.
Melt butter in deep baking dish. Mix sugar, flour and baking powder with milk until smooth. Pour into melted butter (do not stir). Spread fruit evenly on top. Bake at 325° for 1 hour.
In large saucepan, beat egg whites with 1 cup sugar, gradually adding sugar over eggs until all sugar is added and well dissolved.
Take stems off mushrooms and chop fine. Saute in a frying pan with butter or margarine. Put stems in bowl and add other ingredients; mix well. Melt the stick of butter and brush on mushroom caps. Stuff caps with mixture and brush top with butter. Place on a greased tin and put in broiler. Broil for 3 to 3 minutes.
Mix and refrigerate for up to 2 weeks. Marinate chicken overnight in refrigerator before grilling. Lightly butter chicken while grilling to keep moist and tender.
Mix Crisco, sugar and eggs. Sift flour (2 times) with salt. Add to other ingredients; mix well. Add whipping cream, small amounts at a time; mix well. Bake in tube pan (not Bundt pan), greased and floured, at 325° for 1 hour and 20 minutes.
Mix ingredients and place in large casserole dish. Melt 1 stick margarine and combine with 1 roll of Ritz crackers, crumbled. Place on top of casserole. Bake at 350° for about 30 minutes, until bubbly.
Boil noodles in 8 quarts of water with 1/4 cup salt and 1 tablespoon olive oil. Boil for 15 minutes or until tender, then drain. Heat in skillet 3 tablespoons olive oil. Add and cook until browned, ground beef. In a baking dish pour 1/2 cup meat sauce into bottom. Top with a layer of noodles, 1/2 of the Mozzarella cheese, sliced, then add ground beef and 1 hard-boiled egg, sliced. Sprinkle with 1/2 of the grated Parmesan combined with pepper. Top with 1/2 cup Ricotta cheese. Beginning with sauce, repeat layers, ending with Ricotta cheese. Top Ricotta cheese with 1/2 cup sauce. Arrange over this remaining lasagne noodles. Top with more sauce. Bake at 350° about 30 minutes. Let stand 5 to 10 minutes. Cut into 2 inch squares and serve with remaining sauce. Lasagne can be frozen after it is cooked. Reheat 1 to 1 1/2 hours at 300°.
Poach fillets in 2 cups water 8 to 10 minutes. Fry pork until crisp in large saucepan. Remove and reserve. Add onion and pepper to fat and cook until tender. Add fish liquid and potatoes. Simmer covered 10 minutes. Add soup, milk and fish, stirring to blend. Cover and simmer 10 minutes. Do not boil.
Mix all ingredients until smooth. Let set a few minutes. Then make into small flat balls and fry in hot oil until golden brown. Makes about 12.
Place all ingredients in a covered roaster. Bake at 250° for 5 hours. Keep covered until done.
Combine all ingredients. Freeze for 1 hour or refrigerate for 2 hours before serving.
Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt and allspice. Add to creamed mixture. Stir in bananas.
Combine margarine, evaporated milk and sugar together in a pot. Heat over med. high heat until boiling, stirring occasionally. Once mixture starts to boil, stir constantly for 5 minutes. Check to make sure mixture forms soft ball stage. Remove mixture from stove. Add vanilla, peanut butter and marshmallows. Stir until smooth. Pour into buttered 9 x 13 inch pan. Let cool and cut into squares.
Mix the first 3 ingredients and pat in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Cream the next 3 ingredients; spread over cooled crust. Sprinkle coconut over this. Mix pudding and milk until thick. Spread over cream cheese mixture. Top with Cool Whip; sprinkle with coconut. Keep refrigerated.
Brown beef and onion; drain. Add taco seasoning. Spread in pie plate and cover with chives. Blend milk, eggs and Bisquick. Pour over chives. Bake at 400° for 25 minutes. Top with cheese and tomato. Bake 6 to 8 minutes more. Let cool 5 minutes. Serve.
Fry bacon until crisp; remove pan from stove and pour off excess grease. Brown onion in the pan where you fried bacon, then add brown sugar and catsup. Let this simmer until mixed well. Put pork and beans in a casserole dish and pour the brown sugar, onion and catsup mixture over the pork and beans. Top with bacon. Put in a 350° oven for 45 minutes to an hour. Very good with hamburgers or barbecue chicken.
Preheat oven to 400 degree. In 2 1/2 quart oval casserole dish mix 2 cans soup, 2 pkg. frozen vegetables and chicken. Mix milk, egg and baking mix. Pour over chicken mixture. Bake for 30 minutes or until golden brown.
Cream together oleo, sugar, egg and vanilla. Mix together with remaining ingredients. Drop by tablespoon on baking sheet. Bake 7 minutes at 400°. Put Devil Dogs together with filling.
Prepare garden and regular spirals together according to package directions; drain. In a large bowl, combine spirals and remaining ingredients; toss to mix. Cover over; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 4 to 6 servings.
Beat butter for 1 minute. Add 1 cup flour; beat. Add remaining ingredients and beat well. Add remaining flour (1 cup). Divide dough in half; cover with Saran Wrap. Chill 1 hour and roll out and cut 1/8-inch thick (not too thin; they will burn on edges). Cook 6 to 7 minutes at 375°.
Mix Jell-O and boiling water. Add juice, vinegar and Worcestershire sauce. Congeal. Top with cheese and olives.
Combine ingredients in a 1-quart glass container with a loose-fitting lid. Stir 3 or 4 times on the first day with a wooden spoon and once a day thereafter. After 7 days, the fruit has made a start. Every 2 weeks, add 1 cup thoroughly drained fruit and 1 cup granulated sugar. Fruit can be used 24 hours after each addition of ingredients. Use as a sauce over ice cream, relish with ham, etc. Always keep 1 cup for starter.
Mix and bake cake according to instructions on cake box. Allow to cool. Spread unfrozen strawberries over cake. Pick with fork to allow juice to soak in. Spread Cool Whip and refrigerate.
Cream together the sugar and Crisco. Add eggs and beat thoroughly. Add flour, baking powder and salt. Stir baking soda in buttermilk. Add alternately with flour. Beat thoroughly, then add vanilla and almond extract. Drop by tablespoon onto ungreased cookie sheet and sprinkle with sugar. Bake at 350° for about 15 minutes or until golden.
Mix ingredients into a fairly thick rubbery consistency. Place in a bowl and cover with a cloth. Let stand in a warm place for 2 or 3 days until fermented. Thereafter, store in the refrigerator, always leaving 1 cup of starter.
Pour milk over oats. Set aside 5 minutes. Sift flour and other dry ingredients into bowl. Stir in soaked oats, eggs and oil. Drop by spoonful onto a lightly greased hot griddle.
Saute onion, meat and garlic in hot butter in a 3 1/2-quart Dutch oven, stirring until brown (about 10 minutes). Add herbs, spices and tomato sauce and bring to boil, stirring. Reduce heat and simmer, uncovered, 30 minutes. Halve unpared eggplants lengthwise; slice crosswise a 1/2-inch or less thick. Place in bottom of broiler pan; sprinkle lightly with salt and brush lightly with melted butter. Broil 4 inches from heat for 4 minutes each side or until golden. Next, make cream sauce.
Wipe mushrooms with damp cloth and cut off rough edges. Cube eggplant and cut zucchini into 1/2-inch slices. Cut peppers into 1-inch pieces. In heavy saucepan, heat oil. Add onions, garlic, mushroom and cook briskly for several minutes. Add remaining ingredients and mix well. Bring to boiling, cover and simmer gently for 20 to 30 minutes. Drain in colander; save liquid in another pan and boil down by half. Pour over vegetables and serve.
Mix all ingredients together. Place in ungreased 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes. Cool cake.
Mix together. Bake 20 to 25 minutes at 400°. Makes 16.
Cream shortening. Add sugar gradually. Beat in eggs, one at a time. Add flour, baking powder and salt sifted together, alternately with milk. Add flavoring. Bake 1 hour and 20 minutes at 300°. Use pan that is well-greased and floured. Let cool 5 to 10 minutes, then place in box.
Beat egg in a medium bowl. Add the buttermilk and mix well. Stir in the Bisquick until well blended. Mash the ripe banana and add to mixture. Gently fold in the blueberries. Pour about 1/4 cup onto a hot griddle; cook until edges are dry. Turn and cook until brown. Try spreading peanut butter and syrup on top for a great tasting alternative.
Rub the shrimp with the Essence. Heat the oil in a skillet over medium heat. Cook the shrimp for 3 to 4 minutes. Add the wine and cook for 1 minute. Add the Remoulade Sauce and simmer for about 2 minutes. Add the green onions. Spoon the sauce over cooked pasta and serve immediately. Yield: 4 first-course servings.
Sift all dry ingredients together. Cut in shortening until mealy. Work in water gradually to form a pastry-like dough. Turn onto a lightly floured board and knead until smooth. Roll as thin as possible. Cut into 2 or 3-inch squares. Fry one by one in hot oil (370°). They should puff up as they brown and should be turned during the frying so the second side can also puff. Drain on paper towels. Makes 20 or 30.
Slice zucchini diagonally into pieces about same thickness as the pasta. Line up slices, cut in narrow matchsticks. Each one will be tipped with green or gold. Chop fresh herbs, not too finely. Remove thin strip of lemon peel and cut into fine slivers. Heat 2 tablespoons olive oil in small pan and add pine nuts. Cook until begins to color, then add shallots. Cook until shallots are soft and pine nuts are browned. Transfer to wide bowl and add rest of oil, capers, lemon peel, sun-dried tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon of lemon juice to taste. Add salt to boiling water; drop in zucchini and cook 1 minute. Scoop out; shake off water and add to the bowl with other ingredients. Next, cook pasta; scoop it out and add it to bowl as well. Toss with pair of tongs so that the noodles are coated with oil and herbs. Serve with cheese passed separately. For wine, serve a Sauvignon Blanc. Serves 2 to 4.
Crush graham crackers. Mix in oleo, melted. Press in the bottom of a 9 x 13-inch pan. Sprinkle coconut, butterscotch chips and chocolate chips on top. Drizzle Eagle Brand milk all over the top. Add nuts. Bake at 350° for 30 minutes. Cut into bars after cooled.
Put the flour and sugar in a large bowl. Combine the oleo, cocoa and Coke; bring to a boil. Pour into flour and sugar mixture. Add the buttermilk, soda, vanilla, eggs and miniature marshmallows. Bake at 350° for 35 to 40 minutes. Ice while warm.
Preheat oven to 350°. Skin and split cooked potatoes. Arrange in casserole; sprinkle with cinnamon and sugar. Pour syrup and orange juice over potatoes and dot with butter. Bake 30 minutes.
Mix butter, confectioners sugar and just enough milk to spread. Spread on cookies. Put back in freezer until firm. Cut into small squares. Store in freezer.
Blend cheese, butter, salt and vanilla together. Stir in sugar. Pour coconut into bowl and roll butter in coconut. Place on cookie sheet and let set overnight or completely chilled. Makes 3 dozen.
Place cucumbers and mushrooms in colander; set aside to drain. Mix all remaining ingredients. Put cucumbers and mushrooms into a large bowl and stir in yogurt mix. Cover and chill several hours or overnight.
Place pieces of chicken in large baking dish or roast dish. Place salt, pepper, garlic and onion (chopped) over chicken. Add some water around chicken. Cover in mushroom soup. Cook in oven for 1 hour or until chicken is ready.
Combine ingredients to form dough. Roll to 3/4-inch thickness. Cut the biscuits and brush with butter. Bake at 400° for 10 to 12 minutes.
Melt butter and stir in sour cream, cheese, soup, onion, salt and pepper. Blend all with the thawed hash brown potatoes and turn into 9 x 13-inch pan. Melt 1/4 cup margarine and mix with 1 cup crushed corn flakes. Spread over top of potatoes. Bake uncovered 45 minutes at 350°.
Mix all ingredients together in large bowl. Mix with hands well. Roll into balls, nickle size. Place on ungreased baking sheet. Bake for 15 minutes at 375°. Serve warm.
Melt butter; mix with already mixed flour, sugar and milk. Pour sugared fruit on top of this batter which has been poured into Pyrex baking dish. Bake at 350° for 45 minutes to 1 hour.
Sift dry ingredients, mix with remaining ingredients. Bake in greased 8 x 10 inch pan. Bake for 25 minutes in 350° oven. Top with whip cream or ice cream.
Place roast, fat side up, in a roasting pan. Season with salt and pepper. Roast, uncovered, at 325° until meat thermometer registers 140° rare, 160° medium or 170° for well-done. Allow 3 1/2 hours for rare, 4 hours for medium and 4 3/4 hours for well-done. Remove meat from pan, cover and keep warm. Reserve 1/4 cup meat drippings. Increase oven temperature to 400°.
Melt butter in a 9 x 13-inch casserole dish. Pour into a large mixing bowl. Add stuffing mix to butter and can of broth, mixing well. In bottom of casserole layer chicken. Mix both cans of soup and pour over chicken. Sprinkle with onion (optional). Layer stuffing mix on top and bake at 350° for 45 minutes.
Combine all ingredients. Bake at 350° for 50 minutes or until knife comes out clean.
Cook rice as directed on box. Mix all ingredients together. Put in a large casserole dish. Top with grated Cheddar cheese, if desired. Bake at 350° for 25 to 30 minutes.
Place bread in a 3-quart casserole dish. Butter each slice of bread. Top with cheese. Beat eggs, 2 1/2 cups milk and dry mustard together. Pour over cheese. Cover and refrigerate overnight. Before cooking, mix soup and 1/2 cup milk together and pour over egg mixture. Bake at 300° for 1 1/2 hours. (Sausage may be browned and crumbled over top.)
Cut luncheon meat in julienne strips and brown in the fat. Combine all other ingredients and add to meat. Cook over low heat, stirring occasionally, until the eggs are just set. Serve at once. Serves 6.
Preheat oven to 325°. Core apples, but do not go all the way through. Season inside of cored apples and stuff sausage into hole. Bake at 350° in oven for 35 minutes. Yield: 4 servings.
Combine the ingredients in a blender and blend for about 30 seconds. "No fat."
Chop green pepper, onion and garlic; saute. Cook ground beef; drain. Mix with pepper, onion and garlic; stir in tomato sauce, cover and simmer. Cook spaghetti in boiling water. Drain. Add meat mixture, stirring until blended. Pour 1/2 of mixture into greased casserole dish. Sprinkle sliced olives and mushrooms over top. Add grated cheese over this. Pour more mixture; repeat procedure. Bake casserole until contents are thoroughly heated and cheese is melted. Bake at 350° for 30 minutes. This can be made ahead of time and stored in freezer. Makes a large casserole.
Mix flour, salt and milk together. Spray an 8 x 8-inch pan with nonstick cooking spray. Drop dough by large spoonfuls into pan. Spray tops of biscuits lightly with cooking spray. Bake at 425° for 10 to 12 minutes or until biscuits are brown.
Mix the last four ingredients together. Let stand a few hours. Much better if it stands overnight. Add the cauliflower, radishes and onion to dressing.
Fry on griddle or grill pork chops outdoors; salt and pepper to taste.
Make or purchase your favorite tomato sauce. Heat, then add scallops or shrimp or both, cooked or fresh; simmer until done. Serve over cooked rice or pasta.
Preheat the oven to 375°. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Press diagonal perforations to seal. Stir together butter and next 3 ingredients. Spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jelly roll fashion, starting at long end. Gently cut each log into 6 (1-inch thick) slices, using a serrated knife. Place rolls, 1/4-inch apart, into 2 (8-inch) greased cake pans, placing 3 in the center. Bake at 375° for 15 to 17 minutes or until golden brown. Remove from pans. Cool 5 to 10 minutes. Stir together powdered sugar, milk and vanilla. Drizzle over warm rolls. Makes 2 dozen.
Mix ground beef, bread crumbs, 1/4 cup milk, egg and onion and form into meatballs. Fry in pan until done and brown. Put into dish. Use the fryings and add 1 cup or more of milk; use enough to make gravy to cover meatballs. Add salt and pepper to taste. Put meatballs into gravy and simmer until ready to eat.
Cook spinach. Remove spinach when done. Let drain in colander. Cook noodles in same water. At the same time, cook liver and cut into bite size pieces.
Mix all ingredients together, except for oil; stir oil into other ingredients slowly. Can be used as a dressing or pour over chicken or pork chops and bake.
Combine squash, onion and water in a 2-quart casserole dish. Cover with lid and microwave on High for 9 to 10 minutes, or until squash is tender, stirring after 4 minutes. Mash squash mixture with potato masher. Add remaining ingredients (except paprika); stir well and cover. Microwave on Medium for 8 to 10 minutes, stirring after 4 minutes. Let stand for 5 minutes before serving. Sprinkle with paprika.
Use a 9 x 13-inch dish. Dip each cookie in milk and make a bottom layer of cookies. Next, layer with whipped cream, then repeat until dish is full. The final layer is chocolate chip cookies crumbled on top. Put in refrigerator for 1 hour, then serve cold.
Cream butter. Gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs, one at a time, to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavoring, beating after each addition until smooth. Pour batter into 3 (9-inch) well-greased pans. Bake at 350°
Mix the eggs, flour, baking soda, vanilla, sugar, chopped walnuts and crushed pineapple with a spoon. Put in greased bar cake pan and bake at 350° for 40 to 45 minutes.
Combine all except 1/4 cup crumbs and margarine. Pour into 1 1/2-quart greased casserole. Blend 1/4 cup cracker crumbs and 2 tablespoons margarine and brown in skillet. Sprinkle over top. Bake uncovered at 350° for 45 minutes.
Heat grill to medium. In a very small saucepan, melt butter. Add lemon juice and garlic. Place grouper, skin side down, on grill (do not turn). Baste with butter sauce approximately 3 times while grilling. Grilling time will be approximately 9 to 15 minutes, depending upon the thickness of the grouper.