HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put a layer of lettuce, peas, tomato, onion, cheese and bacon. Mix mayonnaise and sugar for dressing. Put dressing on last. (Best to put dressing on 1 hour before serving.)
Put a layer of browned hamburg in an ovenproof dish. Over this, put a layer of sliced potatoes (cooked until about soft), then add a layer of canned vegetables (your choice). Add soup; top with cheese layer over all and cover with foil. Bake 30 minutes.
Melt cheese in evaporated milk, using low heat (may microwave). Fry ground beef until browned, using medium heat. Add salt and garlic salt. Fry tortillas using medium-high heat in 1/2-inch shortening on each side only until soft.
Beat Crisco, oleo and sugar until light and fluffy. While still beating, slowly add warm milk; continue beating until sugar is well blended.
Thaw shrimp if frozen. In a small saucepan combine ketchup, water, chopped onion, brown sugar, lemon juice, oil, mustard and Worcestershire sauce. Simmer uncovered 10 minutes, stirring once or twice. On 6 skewers thread the steak pieces alternating with shrimp, zucchini, corn, onion wedge, and pepper squares. Grill kabobs over medium to hot coals for 15 to 20 minutes or desired doneness. Turn the kabobs often and brush with sauce. Garnish the end of each of the skewers with a cherry tomato before serving. Makes 6 servings.
Spray large pot with cooking spray; brown onions and meat. Add other ingredients and simmer for two hours. Add water to desired consistency. Serve with spaghetti noodles or as sauce in lasagne. Remove bay leaves before serving.
In large bowl, mix with fork the vinegar, oil, sugar, mustard and pepper. Add celery and onions. Then add beans and mix well.
Cream Margarine, Crisco and Sugar together. Add Molasses and Egg; mix well. Add dry ingredients. Drop by spoonfuls onto foiled lined cookie sheet. Sprinkle with sugar. Bake at 350 for 10 - 12 minutes.
Do not preheat oven! Combine oleo, butter, cream cheese and sugar. Beat well. Add salt and vanilla. Add eggs one at a time. Beat well after each addition. Add flour and mix well. Pour batter into greased 10-inch tube pan. Place pan in cold oven. Bake 1 1/2 hours at 275°.
Combine peas, cheese and onion. Toss with mayo and mustard. Chill. Serve over greens.
Cooking Time: 15 minutes (broil for 5 minutes). Temperature: 450°.
Mix together the sugar-free lemon Jell-O and boiling water. Put juice of 1 lemon in measuring cup. Fill up with cold water to make 3/4 cup. Add this to the Jell-O mixture. Chill mixture until it starts to jell. Mix yogurt and Cool Whip together. Whip this mixture with partially jelled Jell-O mixture. Pour mixture into an 8-inch square cake pan and chill until firm.
Chop almonds fine with a large, sharp knife, or do in a food processor. Mix sugar with chopped almonds and then add citron (cut up candied citron). Next, add lemon or orange peel (the candied kind). Add 4 to 6 egg whites and mix until holds together well.
Cream the shortening and sugars. Add eggs and beat well. Sift 1 cup flour. Add soda, baking powder and nutmeg to flour. Stir into shortening and sugar mixture. Mix well. Stir in sour cream and the rest of the flour. Chill for 1 hour. Roll out and cut with cookie cutter. Bake at 400° for about 12 minutes.
Melt butter in a 10-inch skillet. Add other ingredients. Cover and cook 10 to 12 minutes or until tender; do not overcook. Yields 8 servings.
Heat oil in heavy medium skillet over medium-low heat. Add zucchini, garlic and oregano and saute until just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle cheese over zucchini. Cover and cook until cheese melts, about 2 minutes. Yield: 4 servings.
Heat oven to 400°. Grease bottoms only of 12 medium (2 1/2 x 1 1/4-inch) muffin cups or line with paper baking cups. Beat bananas, brown sugar, milk, oil and egg in large bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in nuts, coconut and pineapple. Divide batter evenly among muffin cups (cups will be very full). Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Mix all ingredients, except olives and 1/3 of cream cheese. Form into a ball. Add a little milk to 1/3 cream cheese; beat until smooth enough to spread. Spread on ball. Slice olives; dot on ball. Refrigerate until ready to serve. Serve with small rye bread slices.
Squeeze the juice from the two lemons. Stir in the Eagle Brand sweetened condensed milk until the mixture becomes thick. Pour this into the graham cracker pie crust and add the Cool Whip topping. Chill for at least 1 hour.
Mix all ingredients well. May refrigerate until ready to serve. Then heat at 350° in quiche dish or glass Pyrex for approximately 30 minutes or until mixture bubbles and it browns a little. Serves 6. Recipe may be tripled for amounts. Serve with chips or crackers. One-half cup sour cream can be substituted for 1/2 cup of the mayonnaise.
Combine all ingredients and mix thoroughly. Shape into patties and cook in large skillet sprayed with nonstick cooking spray. Makes 4 to 6 burgers, depending on size and thickness desired. Serve on lite hamburger buns. Recipe makes 6 servings. Ultra low-fat.
Cut meat into cubes, oh yeah, remove all fat. Brown meat. Chop up onions; brown them separately. Put meat in kettle with liquid and put in oven to cook while you are working on onions. Oh yeah, add a little water.
Put water in large mixing bowl. Sprinkle yeast on top of water and let dissolve. Add sugar, salt and about half the flour. Beat for 2 minutes. Add egg and shortening. Gradually add remaining flour. Cover with a damp cloth. Put in refrigerator. Will keep a week or let rise and make rolls. Bake at 400° until golden brown.
Melt butter in a heavy ovenproof skillet. Mix all ingredients together. Pour mixture into hot pan of butter; stir until heated. Put skillet in 350° oven and bake. When crusted around edge and top, turn under and let the crust form again. Do this twice, allowing the last to remain on sides and top, about 40 minutes. Serve with sweetened cream, ice cream or serve alone.
Combine margarine, vegetable oil and granulated sugar in large bowl. Beat until creamy. Add powdered sugar, vanilla and eggs. Mix well. Sift flour, soda, salt and cream of tartar together; add to other ingredients. Mix well. Cover and refrigerate 2 hours.
Saute onion and bell pepper in butter. Brown ground beef and drain. Mix all ingredients together and cook on stove top 20 minutes. Cook 8 ounces of spaghetti. Mix all together and cook 15 more minutes on stove top. Put in casserole dish and put shredded Cheddar cheese on top. Place in oven until cheese melts. Freezes well.
Pour 1 1/2 cups boiling water over pudding and jello; stir until dissolved. Cool slightly. Add oranges. When set, add Cool Whip. Chill thoroughly.
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl. Stir well. Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc. You can also spice up a plain sandwich using this instead of mayonnaise. Contains 19 calories per tablespoon of dip.
Mix cake mix, butter and nuts and set aside. Beat remaining ingredients with mixer. Pour in ungreased 9 x 13-inch pan. Sprinkle crumb mixture over the top. Bake one hour at 350°. Serve with whipped cream. Keep refrigerated up to two weeks.
Separate biscuits in half by layers. Line bottom of ungreased 8 x 8-inch baking pan with 1/2 or more biscuits. Push together to completely line pan. Fill pan with fresh chopped broccoli. Cover with 4 slices of American cheese. Sprinkle with dill weed and garlic powder. Top with remaining halved biscuits. Bake according to Big Country directions. If biscuits are doughy in the middle, bake additional 10 minutes.
Mix all ingredients in a roasting pan. Fry bacon crisp and when cool, crumble into bean mixture. Also, pour bacon grease into mixture if you have no fat problem. Bake at 350° for 30 minutes uncovered.
Beat eggs. Add milk and dry ingredients. Add melted buter last. If mixture is too thick, add more milk, tablespoons at a time. Bake in waffle iron.
Dissolve yeast in warm water; set aside. Add butter, sugar, salt and mashed potatoes to potato water. When potato mixture cools, stir in yeast. Add eggs. Then add flour enough to make stiff dough. (Knead.)
Cream the cream cheese. Add sugar, then peanut butter and milk. Fold in Cool Whip. Pour into crusts and freeze.
Chop broccoli, red pepper and onion into bite size pieces. Add raisins and seeds. Pour dressing over broccoli mixture and mix well.
Place chicken in a 9 x 13-inch pan. Top with cheese. Pour soup over cheese. Top with dressing. Bake in a 350° oven for 1 hour.
Prepare first 5 ingredients and pour over pork. Refrigerate for 1 to 8 hours.
Pour boiling water over oats. Cover and let stand 20 minutes. Beat Crisco until creamy. Gradually add sugars until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, cinnamon, salt and allspice. Add to creamed mixture. Pour batter into well-greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes or until brown.
Mix all ingredients together and bake in two 13 x 9-inch pans at 350° for 20 to 30 minutes. Cool and frost.
Cook and drain linguine; cut up tomatoes, green pepper and onion. Add 12 ounces of Robusto Italian dressing; mix well. Sprinkle Italian seasoning packet on top. Let set 24 hours in fridge. Before serving, pour in rest of dressing and mix well.
Brown meat and onion in butter over medium heat. Add shredded cabbage and seasonings. Cook about 15 minutes. Remove from heat and allow to cool.
Cream butter and sugar. Add eggs, then pineapple and bread cubes. Add whipping cream last. Bake at 350° for 1 to 1 1/4 hours.
Melt candy bars and marshmallows in 2 cups milk on low heat. Add 2 cans Pet Milk; mix well. Pour in freezer. Finish filling freezer with milk. Freeze.
Boil until becomes thick, about 1 to 1 1/2 hours.
Mix Eagle Brand milk and lemon juice together, then fold in Cool Whip, strawberries and nuts. Put in pie crust.
Mix all ingredients in a bowl. Pour mixture into baking dish (about 9 x 13-inch). Bake in preheated oven at 350° for about 35 to 40 minutes.
Place Splenda and cornstarch in blender jar. Cover and blend until Splenda is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
Cut cake into 1/4 inch slices on bottom of 13 x 9 inch baking dish. In large mixer bowl combine sweetened condensed milk, water and extract. Mix well. Add pudding mix and beat well. Chill 5 minutes. Fold in Cool Whip. Spread half cream mixture over cake slices. Top with 1 can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours until set.
Peel and slice tomatoes. Fill lined pie pan with slices. Add remaining ingredients. Cover with top crust. Bake at 400° for 50 to 60 minutes. Try it. It's really good.
Brown meat and drain. Stir in flour. Add soup and stir well. Cook several minutes. Spoon onto hamburger buns. Garnish with pickle, relish, catsup or mustard.
Sift together dry ingredients and nuts and set aside. Combine wet ingredients and stir by hand until well mixed. DO NOT BEAT. Fold liquid ingredients into dry ingredients. DO NOT BEAT. Pour into greased cake pan, cover with a fine layer of bread crumbs. Bake at 325 degrees for 40-45 minutes until done. Do not overbake.
Preheat oven to 350°. Mix sugars, shortening, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in M&M's and nuts. Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Press 3 to 4 extra candies in cookies, if desired. Bake until light brown for 9 to 11 minutes. Cool slightly; remove from sheets.
In a Dutch oven or large saucepan over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Garnish with cilantro. Yield: 5 servings.
Mix Cheez Whiz, onion and crab meat; spread over English muffins. Cut into 1/4 or 1/2-inch wedges. Broil a few minutes.
In a small bowl, combine cheeses, deviled ham, onions and chilies. Mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Soften slightly before serving. Serve with crackers. Makes a 2 cup cheese ball.
Mix together until smooth; pour into greased and floured spring-form pan. Bake 1 hour at 350°. Turn off oven after 1 hour. Leave door ajar and leave cheesecake in oven for another hour cooling.
Brown beef and drain. Saute onion. Melt cheese; add water, taco seasoning, Pet milk and Ro-Tel. Mix well. Add beef and onion. Heat and serve.
Cook shells in boiling salted water according to package directions until tender but still firm; drain. Meanwhile beat egg in a medium-size bowl. Stir in cottage cheese, 1/2 cup Parmesan cheese, the turkey ham, parsley, oregano and pepper. Spread 1/2 cup spaghetti sauce over bottom of an 11 1/2 x 7 3/4-inch baking dish. Spoon about 2 tablespoons cottage cheese mixture into each shell. Arrange in baking dish in single layer. Top with remaining sauce and Parmesan cheese. Bake at 400° for 1/2 hour. Take out of oven; sprinkle with cheese. Let stand uncovered 7 minutes to melt cheese.
Combine last 5 ingredients. Use sharp knife to cut rolls in half lengthwise. Spread mustard mixture on top and bottom of rolls. Add cheese and ham. After replacing top, cut into individuals and heat 20 minutes at 350°, wrapped in foil.
Cream the cheese until soft; blend in mayonnaise. Mix in pineapple, pecans, marshmallows and cherries. Fold in whipped cream. Freeze.
Melt cheese in milk, slowly. Cool. Add vinegar, eggs, sugar and pimento; beat together. Cook for 6 minutes. Cool; add mayonnaise.
Cook squash, onion and salt in small amount of water until tender. Add cream of chicken soup, sour cream and water chestnuts. Melt butter or oleo and mix herb dressing together. Put 1/2 of herb dressing in bottom of baking dish. Add squash mixture. Cover with remaining dressing. Bake 30 to 35 minutes at 350°.
Combine first 5 ingredients in a jar. Cover tightly and shake vigorously. Set aside. Just before serving, combine salad greens and remaining ingredients. Drizzle with dressing and toss gently.
Drain and pit plums, saving 1/2 cup syrup. Heat syrup with sugar and lemon juice until it comes to the boil. Turn into a shallow baking dish and add plums. Combine remaining ingredients and mix to a soft dough. Drop by spoonfuls onto the plum mixture. Bake at 425° for 15 to 20 minutes. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
Beat butter, sugar and vanilla in large bowl with electric mixer until pale and fluffy. Melt chocolate and cool. Beat in egg, chocolate and baking powder with mixer on low speed, beat in flour just until blended. Pat dough into a disk, wrap in plastic wrap, refrigerate 1 hour until firm enough to shape and roll out. Heat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut in 2 1/2-inch squares. Spoon 1 heaping teaspoon cherry pie filling in center. Brush edges with beaten egg white. Top with remaining square (dough may crack slightly). Press edges with fork to seal. With a sharp knife, cut an X in the center of tops. Bake on ungreased cookie sheet for 15 minutes. Makes about 18.
Preheat oven to 450°. Melt butter. When melted, put the other ingredients in. Pour beef consomme on the top. Cook for 45 to 60 minutes.
Melt margarine in saucepan. Add onion and cook over low heat, stirring occasionally, until onion is tender. Remove from heat and stir in cereal and buttermilk. Let stand for 2 minutes or until the cereal softens and most of the liquid is soaked up. Beat in the egg.
Mix all ingredients in medium bowl. Form into ball and wrap in Saran Wrap. Refrigerate for 4 to 5 hours or overnight. Roll in 1/2 cup chopped walnuts. Serve with crackers.
Combine in blender salmon, tomatoes, onion, parsley and chicken stock. Simmer this for 20 minutes. In separate pan, melt butter. Add flour and stir in milk. Add salt and paprika. Add milk mixture to salmon mix once it's smooth and boiling. Do not let bisque boil. Makes 8 cups.
Layer 1: Mix Jiffy cornbread mix according to directions. Cool and crumble in long Pyrex dish.
Place chicken in greased baking dish and sprinkle lightly with salt and pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours. Sprinkle with chopped parsley. Serves 4.
In large mixing bowl, beat eggs until foamy. Slowly add sugar and beat until thickened. Add cream, vanilla and salt. Mix well. Pour into can of ice cream freezer, add strawberries and milk to fill line, if needed. Freeze. Makes 4 quarts.
Mix cornstarch, sugar and salt. Add hot water and cook, stirring constantly, until thick and clear. Remove from heat; add egg yolks to part of mixture. Blend with rest of mixture. Stir and cook over low heat about 6 minutes longer. Remove from stove; add juice and butter. Pour into pie shell. Make meringue.
Mix all ingredients together except cheese and paprika. Pour into "Pammed" casserole dish. Top with grated cheese and sprinkle with paprika. Bake at 325° for 30 minutes. Serve hot with Fritos.
Combine all the chips and Eagle Brand milk in a glass bowl. Stir until mixed. Microwave on HIGH for 3 minutes. Remove from microwave and stir until smooth. Add vanilla and nuts and pour into a 13 x 9 x 2-inch pan that is lined with waxed paper. Chill in refrigerator until firm. Turn out on cutting board. Remove waxed paper and cut into desired size pieces.
Boil the fryer and debone. Cook spaghetti in broth. Reserve 1 cup of liquid. Saute oleo, onion and celery. Add pimentos and soup. Mix with spaghetti and put into a casserole. Cover with cheese. Bake at 350° until bubbly.
Combine first 4 ingredients; mix well. Mix flour, cinnamon, baking soda and salt; blend into egg mixture. Fold in carrots, nuts and raisins. Pour into a greased 9-inch microwave-safe tube pan. Microwave on High for 10 to 12 minutes, rotating dish 1/4 turn every 3 minutes. Let stand in pan 10 minutes. Turn out onto cake plate and let cool completely.
Cream shortening; add sugar and cream again. Add eggs, peanut butter and vanilla. Sift flour with soda and salt. Add to creamed mixture gradually and blend well. Form into balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 20 minutes. Remove from oven and place candy Kisses on top; bake for 2 to 5 minutes.
Blend milk and cream cheese in a small bowl; set aside. Wash and trim onions. Cover white onion bulbs with cream cheese mixture. Roll coated bulbs in Cheddar cheese. Serves 4 to 6.
In a large bowl, beat eggs and add oil, sugar, zucchini and vanilla, blending thoroughly. Add flour, cinnamon, baking powder and baking soda, beating until well blended.
Into large bowl, measure 1 1/2 cups flour and remaining ingredients. With mixer at low speed, beat ingredients until just mixed, occasionally scraping bowl with rubber spatula. With spoon stir in remaining 1 cup of flour. Wrap dough in plastic wrap, refrigerate 1 hour or until firm. (or place dough in freezer for 30 minutes)
Preheat oven to 400°. Combine crumbs and melted butter. Reserving about 1/2 cup, press remainder into a 9-inch pie plate, forming a crust. Mix 1 cup of the milk, corn, salt, pepper and onion in a saucepan and bring to a boil. Reduce heat and simmer 3 minutes. Blend flour into remaining milk and add to the corn mixture, stirring until smooth and thickened. Cool slightly. Add some sauce to the beaten eggs and add it back to the pan, stirring well to mix thoroughly. Pour the corn into the prepared crust. Sprinkle with reserved crumbs; dust with paprika and bake 15 minutes. Cut into wedges to serve. Serves 6.
Preheat oven to 350°. Mix together egg, tomato sauce, salt, pepper and sugar using a fork or whisk slightly to beat together. Add One Minute oatmeal; mix with other ingredients. Add hamburger meat using your hands. Add A.1. Steak sauce using your hands once again. Place prepared mixture in an ungreased loaf pan. Put ketchup on top to decorate. Place in oven and bake for 1 hour.
Mix vegetables with salt and pepper. Cover 2-quart casserole with crackers. Spread vegetables over crackers. Spread mayonnaise over vegetables. Alternate layers, ending with crackers. Refrigerate overnight.
Combine all ingredients except ice and mint in 2 large pitchers; cover and refrigerate for 2 hours to blend flavors. Serve over ice. Garnish with mint sprigs.
Cook tortellini to desired doneness as directed on package. Drain and rinse. In 13 x 9-inch dish, layer lettuce, spinach, tortellini, tomatoes and green onions. Pour dressing evenly over top; sprinkle bacon evenly over top. Cover and refrigerate until serving time.
Beat eggs. Add sugar and cream well. Add milk, salt and vanilla. Mix and spoon in unbaked shell. Bake in preheated oven 10 minutes at 425°. Reduce heat to 350° and bake until firm and set in the middle.
Place leg quarters in large baking dish. Salt to taste. Top with butter. Mix both cans of soup with water; stir in rice and pour over chicken. Bake at 350° for 1 hour or until done.
Melt margarine in skillet over low heat. In it, frizzle the beef until crispy. Sprinkle flour on and mix. Add sour cream and wine. Add cheese and finally the artichoke hearts. Keep warm until serving time. Spoon over muffins, toast or noodles. Serves 4. Ten minutes to prepare.
Place ingredients in a bowl in order given. Beat 2 minutes. Pour into greased 9 x 13 pan. Bake at 350° for 35 - 40 minutes.
Combine 1 1/2 cup flour, sugar, soda and salt. Mix well. Add butter. Mix until crumbly. Reserve 1 cup for topping. Set aside. Press mixture onto bottom of 13 X 9 pan. Bake at 350° for 10 to 12 minutes or until golden brown. Cool 10 minutes. Top crust with chocolate chips. Mix together topping and 1/4 cup flour until smooth. Drizzle over chocolate chips. Sprinkle with remaining oat mixture. Bake 18 to 22 minutes or until golden. Cool completely. Cut into bars.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan with nonstick cooking spray. In a large bowl mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn oil spread for topping. With pastry blender or two knives used scissor fashion, cut in remaining corn oil spread until mixture resembles fine crumbs. Stir in milk, vanilla and egg until flour is just moistened. Gently stir in blueberries. Spoon batter into loaf pan. Coarsely chop almonds.
Toss together the hash browns, onions and cheese until evenly mixed. Set aside. Mix the sour cream, cornstarch, salt, pepper, and thyme. Add the milk and eggs; mix well. Pour the liquid mixture over the potato mixture and stir until mixed. Pour into a greased 2-quart baking dish. Bake at 350° until brown and bubbly, which is about 50 minutes. Freezes well. Reheat in microwave oven for "good as first time" leftovers.
Combine first 6 ingredients. Pour into unbaked pie shell. Bake 45 to 50 minutes in 350° oven. Let set for about 10 minutes before slicing.
Set shrimp aside after peeling. Pout oil or margarine, onions and 1/2 cup chopped celery into a heavy pot. Season to taste. Cook slowly, uncovered, until onions are wilted. Finely chop lobster and boiled shrimp. Mix with onion mixture and cook 15 minutes over medium heat, uncovered. Add buns which have been soaked in eggs, mix well. Add bell peppers, remaining celery, green onion tops, parsley and crumbs or meal. Mix well. Split each shrimp lengthwise, almost to the end and flatten out. Stuff centers of split shrimp with mixture, holding each shrimp in the hand and squeezing together to form a croquette. Roll in flour, then dip in egg batter made up of 2 beaten eggs, 1/2 cup evaporated milk and pinch of salt. Roll in bread crumbs. Fry rapidly 5 minutes in deep fat at 375°. Serves 5. Delicious.