HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease sides and bottom of 9-inch pie plate. Press hash browns into pie plate to form crust. Brush with melted butter and bake for 25 minutes. Sprinkle ham, onions, mushrooms and cheeses over crust. Beat cream, eggs and salt and pour over cheeses. Bake at 350° for 30 to 40 minutes. Can be frozen. I brown crust, add ingredients and then freeze before baking.
In medium paper bag or plastic bag, mix all ingredients (except oil) and shake well. Pour oil into bag and shake well again. Store in tightly covered container. Make at least 10 hours before serving.
Combine chicken, onion, oil, juice, peppers, garlic and salsa in a sealed plastic bag. Marinate 2 to 24 hours in refrigerator. Grill or broil chicken and vegetables 5-inches from heat for 5 to 8 minutes per side, while bringing marinade to a boil. Cut chicken and vegetables into thin strips. Divide among tortillas and drizzle with marinade. Sprinkle with cheese. Roll up. Serve with salsa, guacamole, sour cream, etc. Serves 4.
Mix everything (except pecans) thoroughly, then stir in pecans. Bake at 400° for 30 minutes or 325° for 1 hour.
In a large mixing bowl, combine oil, sugar and eggs; beat well. Add vanilla and nuts. Add combined dry ingredients, beating well after each addition. Add sliced apples; mix well. Pour batter into well-greased 9 x 13-inch pan and bake in a 325° oven for 1 hour.
Mix zucchini, onions, green peppers, red peppers and salt. Let stand overnight. The next morning, rinse thoroughly and mix well with brown sugar, cornstarch, turmeric, vinegar, dry mustard, nutmeg, coarse pepper and red peppers. Mix well and boil for 30 minutes. Seal in hot jars.
Beat eggs until frothy. Add sugar and mix well. Add flour, baking powder, vanilla and salt; beat well and set aside. In a 10-inch iron skillet, melt brown sugar and butter, stirring constantly. Arrange pineapple slices in the brown sugar mixture, putting a cherry in the center of each slice and between slices. Pour cake batter carefully over pineapple. Bake at 350° for 35 minutes or until cake tests done. Cool 15 to 20 minutes. Turn out onto cake plate.
Put in cold oven and bake at 325° for 1 1/2 hours. Ice with French Icing.
Brown roast and onion in hot oil. Add all ingredients, except vegetables. Simmer, covered, for 2 to 3 hours. Add carrots and potatoes and cook until they are tender. Discard cinnamon sticks. To thicken gravy, add 2 tablespoons of cornstarch to hot water and stir in.
In top of double boiler, melt caramels and evaporated milk. Stir until smooth. Slice cookie dough 1/4-inch thick. Pat dough to make a crust in 9 x 9 x 2-inch baking pan. Bake at 375° for 25 minutes or until lightly browned. Cool slightly. Sprinkle chocolate pieces over warm cookie base. Carefully spread caramel mixture on top. Cool 1 to 2 hours. Cut into 36 squares. Top each with pecan half.
Mix ground veal and pork with other ingredients. Roll stuffing in blanched cabbage leaves. Cook in salted water until tender, about 25 minutes. Brown cracker crumbs in butter and sprinkle over top of cabbage rolls after they have been placed on the platter for serving.
*If nuts are omitted, use 1 1/2 cups semi-sweet chocolate chips.
Crush crackers in large bowl and add candied fruit and pecans. Melt over low heat the marshmallows in condensed milk and pour over crackers, fruit and pecans in bowl. Butter lightly your hands and work this mixture thoroughly. Put into a loaf pan that has been lined with wax paper and sprayed with Pam. Refrigerate overnight.
All you have to do with this delicious recipe is simply heat the icing in the microwave for about 1 minute (or until completely melted). Stir together with entire jar of peanut butter and quickly spread into a buttered 9 x 13 pan. Let fudge harden in refrigerator or on the counter; cut and serve. Quick and scrumptious.
Place bacon in bottom of a baking dish. Sprinkle salmon with salt and pepper; lay on top of bacon. Saute garlic, onion and green peppers together for 3 minutes in hot oil. Add remaining ingredients and simmer for 5 minutes. Pour over salmon. Bake in a 400° preheated oven for 30 minutes, basting often. Makes 4 servings.
Brown beef and onion in skillet. Add all other ingredients. Place in 2-quart casserole dish. Bake at 350° for 30 minutes.
Cream margarine and sugars. Add eggs; beat well. Add vanilla and flour; mix well. Add other ingredients and mix well. Pour into well-greased 9 x 9-inch pan. Bake 25 minutes at 350°.
Heat oven to 350°. Cook chicken until done. Cut into bite size pieces. Spray 2-quart casserole dish with vegetable oil spray. Layer (arrange) chicken, then broccoli, soup, then cheese. Prepare stuffing as directed on package. Spoon stuffing on top and bake at 350° for 30 to 35 minutes.
Mix all ingredients. Wrap in aluminum foil. Bake at 400° for 10 minutes.
Mix all ingredients. Sprinkle remaining 1/2 can of onion rings on top. Bake at 350° until heated.
Mix pudding according to directions on package. Stir pudding and dry cake mix together. Pour into greased and floured 9 x 13-inch pan. Sprinkle chocolate morsels and nuts onto cake batter. Place in a 350° oven and bake for 30 to 40 minutes.
Saute onions, celery, bell peppers and garlic in one stick of butter. Add parsley flakes, onion tops, soup, shrimp, rice, bread pieces, and hot water. Add salt and pepper, if desired. Cook 8 to 10 minutes. Pour in a 2 qt. casserole dish. Top with bread crumbs and butter pats. Bake at 350° for 30 to 35 minutes. Delicious!
Mix all ingredients to make sauce. Put half of the sauce over ribs and bake at 350° for 1 hour. Turn ribs and pour on remaining sauce. Bake at 300° for another hour.
In a large bowl, dissolve yeast in water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Beat 1/2 minute on low speed.
Combine all ingredients into a 1-gallon ice cream freezer. Stir well. Fill to the line with milk. Freeze until hard. May be soft frozen for milk shakes.
Combine milk, corn meal, tapioca, ginger and salt. Heat until thickened and it just starts to boil. Stir constantly to mix in the corn meal. Remove from the heat and add the molasses. Pour into a buttered 1 1/2-quart deep baking dish. Bake at 300° for 1 1/2 hours or until well set. Serve with vanilla ice cream.
Mix lemon juice, garlic, salt and oil. Pat onto snapper; grill until flakes. (It does not take long.)
Layer ingredients in order given and spread Miracle Whip, mixed with sugar, over top. Refrigerate overnight or 6 hours. Toss before serving and add grated Cheddar cheese.
Cook noodles in water with oil and salt. Cook meat in oil until brown. Drain. Mix flour with 1/2 cup tomato juice until smooth. Stir into meat with other tomatoes, juices, onion and seasonings. Layer in baking dish: meat, noodles, cheese; repeat. Bake at 375° for 20 minutes or a little longer, if necessary.
Preheat oven to 350°. In a large bowl, combine soup, chicken, veggies, cooked rice and water. Mix well and spread in a baking dish. Top with crackers. Bake 20 minutes.
In small bowl, beat together eggs, milk, black pepper and marjoram; set aside. In skillet, over medium heat, cook celery, red pepper, green pepper and chives in margarine until tender; add egg mixture. Cook, stirring occasionally until set. Serve immediately.
Use a large pot. Saute carrots and onions in butter until they are just tender. Add everything else and heat. May be frozen.
Sift together flour, soda and salt. Beat shortening until creamy, add sugar and eggs; mix well. Add milk and vanilla; mix. Add flour mixture alternately with mashed bananas; mix well. Add chopped nuts. Beat until smooth. Bake in a greased bread pan at 350° for about 1 hour. Yields 1 loaf.
Wipe meat with clean damp cloth. Cut in 2-inch square pieces. Mix flour, salt and pepper together and pound into meat. Brown onion and meat in Crisco. Add green pepper, tomatoes and water. Cover and cook slowly 1 1/2 hours or until meat is tender. Serve over rice or noodles.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from heat. Pour into a large bowl. Chill for 20 minutes. Stir occasionally, until mixture is slightly warm. Fold in remaining berries. Pile into shell. Chill 2 or 3 hours. Whip the cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Makes 8 to 10 servings.
Preheat oven to 350°. In medium saucepan over low heat, melt chips and butter; stir in crumbs and nuts. Press half of the mixture firmly on bottom of greased 9 x 13-inch pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Mix well and pour into pan. Top with crumb mixture. Bake 25 to 30 minutes. Cool completely and chill thoroughly. Cut into bars and store in refrigerator.
Skin chicken pieces; place in casserole dish. Sprinkle dry onion soup over chicken. Season with salt and pepper. Cover with cream of chicken soup. Add can of water before covering chicken. Sprinkle with almonds. Cover and bake at 350° for 1 1/2 hours.
Layer first four ingredients in dish. Cover with mushroom soup. Sprinkle top with Ritz cracker crumbs. Bake at 350° for 20 minutes.
Cream shortening and sugar thoroughly. Add remaining ingredients and mix. Transfer to a greased angel food pan. Bake at 325° for 2 hours. Allow to cool before removing from pan.
In large bowl, soften cream cheese to room temperature. Blend cracker crumbs, sugar and melted butter in a medium size bowl. Lightly butter a 9-inch spring-form pan. Press crust firmly over the bottom and halfway up the sides of pan. Chill briefly before adding the filling. Melt chocolate in top of a double boiler over hot (not boiling) water. Dissolve Espresso in the 2 tablespoons of hot water.
Combine. Pour into buttered baking dish. Lay uncooked chicken pieces on top of soup mixture. Season with salt and pepper. Seal over top with foil and refrigerate overnight. Do not uncover before baking. Bake 2 hours at 350°.
Mix ingredients well. Sprinkle Parmesan cheese on top. Bake in a 350° oven for 20 to 30 minutes. Serve warm with sliced Baguette bread.
In a Dutch oven, brown beef, half at a time, in oil. Drain. Return meat to pan and add onion, tomatoes or juice, water, bouillon, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil, then bake, covered, at 350° for 1 1/2 hours. Stir in vegetables. Cover; continue baking for 1 hour, until tender.
Rinse mushrooms. Cover with 1 cup boiling water in small bowl. Reserve. Saute onion and garlic in oil in large pot over medium-low heat until tender but not browned 5 minutes. Increase heat. Add beef; brown on all sides. Add beef broth, water, carrots, celery, salt, marjoram, pepper and bay leaf. Drain mushrooms, adding liquid to pot. Crush mushrooms. Add to soup. Bring to boiling. Lower heat. Cover and simmer 20 minutes. Add turnips, zucchini and barley. Return to simmer. Cover and cook 10 minutes more or until barley is tender. Melt butter in small skillet over medium-low heat; stir in flour until smooth. Cook over low heat, stirring constantly until flour turns light brown color. Remove from heat. Stir in about 1 cup soup liquid until smooth. Stir flour mixture back into soup until smooth. Remove bay leaf. Add parsley. Heat to serving temperature.
Prepare macaroni and cheese as directed. Meanwhile, bring water, peas, hot dogs and margarine to boil in a large saucepan. Stir in stuffing mix and cover. Remove from heat and let stand 5 minutes. Stir stuffing mixture into macaroni and cheese. Serve immediately.
In a large skillet, cook ground beef, onion and green pepper until meat is browned; drain. Stir in undrained beans, tomato sauce, tomato paste and taco seasoning mix. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring often. Lightly grease a 9 or 10-inch pie plate or shallow 2-quart baking dish. Open the package of cornbread twists. Do not unroll dough. Using a knife, separated twists at the seams. Place separated twists between 2 sheets of wax paper and flatten with a rolling pin. Press flattened dough in bottom and up sides of pie plate. Spoon beef mixture into crust. Combine the sour cream and flour. Spread over meat mixture to within 1/2-inch of the edges. Sprinkle cheese and corn chips over top. Place pie plate on baking sheet. Bake, uncovered, at 350° for 30 minutes. Allow pie to stand 10 minutes before serving. Top with green onion, tomato or other garnishes as desired. Makes 8 main dish servings.
Brown ground beef and onion; drain. Mix together first 5 ingredients. Put half in skillet. Add ground beef and onion, then add cheese and chopped jalapeno peppers. Cover with remaining cornmeal mixture. Sprinkle cheese on top. Cook at 375° for 50 to 55 minutes.
In 3 separate containers, cover the ground pears, chopped onions and peppers with boiling water. Let set for 1 hour. Drain these completely. Combine all ingredients in a large container. Bring to a rolling boil. Reduce heat and simmer for 30 minutes. Pour into jars and seal. Process in boiling water for 20 minutes. Yields 10 to 12 pints. Delicious with meats and vegetables. Great on hot dogs.
Slice cucumbers and onion thin. Rub bowl with cut cloves of garlic. Mix cucumbers and onions in bowl. Mix sour cream and other ingredients well; mix with cucumbers and onions. Chill for several hours. This gets better with time.
Crumble bread and soak in milk. Mix with other ingredients except tomato juice. Shape into balls. Put in casserole. Pour tomato juice over top. Bake 1 1/2 hours at 350°.
Brown chopped onion and celery in oil. Add flour and blend well. Add broth and cook until thick, stirring constantly. Add tomato sauce, Worcestershire, seasoning and chicken. Heat and serve over cooked rice. Serves 4.
Preheat oven to 400°. Mix cornstarch and cinnamon in saucepan. Stir in a little of peaches liquid until smooth. Stir in remaining liquid and peaches. Cook over low heat, stirring occasionally, until thickened, about 4 minutes. Place into 1-quart casserole dish. Stir mix and sugar together. Stir in water until dry ingredients are barely moistened. Spread on top of peach mixture. Bake until top is lightly browned, about 30 minutes.
Cook everything except the vanilla to a firm ball stage or 250° on a candy thermometer. Add vanilla and beat until creamy and thick. Drop by spoonfuls on wax paper. Beat with wooden spoon.
Boil the first 3 ingredients for about 5 minutes until soft-ball stage. Add the peanut butter, vanilla and Marshmallow Fluff. Pour into a buttered 9 x 13 or smaller pan.
Boil the first 3 ingredients together for 4 minutes; drain and put in casserole. Mix the next 5 ingredients together; pour over broccoli. Cover with layer of cheese slices. Melt 1 stick oleo; mix with the crushed crackers. Sprinkle on top. Bake at 350° for 30 to 34 minutes.
Heat oven to 500°. Stir salt into dry bread crumbs. Dip fish into milk; then coat with bread crumbs and place on a well-greased pan (13 x 9 x 2-inch). Pour melted margarine over fish. Place pan so it is slightly above center of oven. Bake, uncovered, 10 to 12 minutes or until fish flakes easily with fork.
Beat egg whites with salt until foamy; gradually add 1/4 cup sugar and beat until stiff. Fold in vanilla. Combine almonds, chocolate and the remaining sugar into the flour and fold into the egg whites. Spoon into 12 small fluted paper baking cups set in muffin pans. Bake at 350° for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack or serve warm. Makes 12 small cakes.
Beat eggs; add small amount of hot mixture. Stir and add to other raisin mixture and cook 5 minutes. Add butter and lemon juice. Pour into baked pie shell. Sprinkle with nuts and serve with whipped cream.
Cook the California blend and drain (do not over cook). Mix with cream of mushroom soup and cheese in casserole dish. Top with crackers, then add melted butter. Bake 1 hour at 350°.
Heat oven to 350°. Grease a baking sheet. Combine all ingredients. Beat vigorously until well blended. Drop by tablespoonfuls onto prepared baking sheet. Bake 8 to 10 minutes. Remove cookies and sprinkle lightly with sugar.
In a 2-quart microwave-safe casserole dish, combine soup mix, milk and if desired, nutmeg. Stir in vegetables and cheese. Cover and cook on 100% power for 6 to 8 minutes or until vegetables are crisp-tender. Stir and sprinkle with crackers and if desired, paprika before serving. Makes 4 servings, 106 calories.
Combine meat, salt, pepper, eggs, parsley, garlic salt and cracker crumbs with a little milk. Mix thoroughly. Form into walnut size balls and dip in flour. Heat oil and lightly brown meat balls. Add remaining ingredients (except corn) and boil. Cover and cook slowly until tender. Add corn last. This is even better the next day, reheated.
Heat oil in large skillet. Add garlic and onions; cook on low heat for 10 minutes. Add tomato sauce, salt, sugar, oregano, basil, red pepper and water. Cover and cook 1 1/2 hours.
Cook until dogs are done. Eat with smoked beans or regular or in a roll of your choice.
Separate cauliflower in flowerets; slice thinly crosswise. Slice onion; separate in rings. Marinate cauliflower, onion, olives, in French dressing for 30 minutes. Just before serving, add cheese and lettuce broken in bite-sized pieces; toss lightly. Makes 6 servings.
In skillet, brown chicken parts. Pour off fat. Stir in tomato soup, sour cream, onions and paprika. Cover and simmer for approximately 45 minutes or until chicken is tender. Stir and serve over noodles.
Prepare the pudding according to package directions. Stir in the peanut butter. For each serving, spoon about 1/3 cup of pudding into the bottom of a tall glass. Add 1/4 cup cereal. Top with 6 banana slices. Repeat with the rest of the pudding and cereal. Top with banana slices. Serve right away. Makes 6 servings.
Heat oven to 350°. Rinse frozen peas under running cold water to separate; drain. Place peas and chicken in 2-quart casserole or 12 x 7 1/2 x 2-inch baking dish. Heat soup, sour cream, salt and pepper just to boiling, stirring constantly. Stir in 1 tablespoon parsley and 1 tablespoon pimiento. Stir 1 1/2 cups of soup mixture into peas and chicken. Place in oven while preparing topping.
Peel eggplant and cut into sticks about 1/4-inch thick. Sprinkle with salt and pepper. Roll in flour, then dip into egg beaten with milk. Roll in crumbs and fry in hot deep fat (380° on a frying thermometer) until golden brown. Drain on absorbent paper and serve at once. Makes 6 servings.
Butter and flour two loaf pans or one tube pan. Sift flour and soda. Combine eggs, mincemeat, condensed milk, gumdrops and nuts. Fold together until well blended. Pour into pans. Bake in slow oven at 300° for two hours or until center springs back when done.
In a mixing bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on medium speed for 2 minutes. Pour half into a greased 8 inch square baking dish or pan. Top with apples. Combine the sugar, nuts and cinnamon, sprinkle half over the apples. Top with remaining batter and sugar mixture. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Make Dream Whip. Add cream cheese and beat with mixer until smooth. Add pineapple and pecans. Mix well. Add the marshmallows by hand. Place in a square dish and refrigerate overnight. Cut into squares and serve.
Slice rolls completely through the middle. Cream margarine, poppy seed, Worcestershire sauce, mustard and onion. Spread tops and bottoms with creamed mixture. Then add boiled ham and Swiss cheese, divided evenly over rolls. Wrap in foil. Bake at 400° for 10 minutes. Cut into individual rolls. They may be frozen for later use. Yields 60 rolls.
Top chicken with cheese and ham. Wrap with bacon. Place in uncovered baking dish. Bake at 350° for 1 to 1 1/4 hours or until bacon is brown.
Butter casserole dish. Mix sour cream and rice. Put half of rice mixture in dish. Sprinkle on chopped chilies, cover with Cheddar cheese and add remaining rice. Cover with Parmesan cheese. Bake for 20 minutes in 350° oven. Can be made ahead and frozen.
Line 8-inch square pan with foil and grease with 1 teaspoon butter and set aside. In a large bowl, combine powdered sugar, cocoa and salt. Melt remaining butter and milk and vanilla. Stir into sugar, mix until blended. Whisk until smooth. Stir in M&M's and pour into pan. Refrigerate until firm. Lift out of pan and discard foil.
Cook onion in butter until golden brown. Add broccoli right from the package, soup and Cheez Whiz. Simmer for a few minutes until broccoli is thawed; add rice. Simmer a few minutes more. Bake in a 2 1/2-quart casserole at 350° for 30 minutes.
Melt the butter in a 3-quart saucepan; add brown sugar and salt. Stir until combined. Stir in corn syrup and mix well. Gradually add the condensed milk, stirring constantly. Insert candy thermometer and cook over medium heat until candy reaches 245° (firm ball stage). This will take around 12 to 15 minutes. Remove from heat and stir in vanilla. Mix well and then pour into a buttered 9 x 9 x 2-inch pan. Cool and cut into squares. Yield: 2 1/2 pounds.
Layer all items in order listed. Fits well in 9 x 12-inch dish.
Combine all vegetables in bowl and cover with salt. Let stand overnight. Thoroughly rinse and drain. Combine remaining ingredients, pour over vegetables. Bring to boil, boil gently for 5 minutes. Ladle into jars. Leave 1/2-inch headspace. Adjust lids. Process in boiling water for 15 minutes. Let cool. Makes 9 pints.
Put apples in greased 8-inch square dish. Pour orange juice over top. Blend butter and brown sugar well; add remaining ingredients and mix until crumbly. Spread evenly over apples. Place dish in center of microwave oven. Cook at High power 8 to 10 minutes or until apples are tender. Serve warm or cold, with ice cream if desired. Can be baked in conventional oven at 400° until apples are tender, 30 to 40 minutes.
Into glass jar place chili pepper, garlic and oregano. Heat cider vinegar until hot, but do not boil. Pour into jar with herbs. Let vinegar cool, then cover and store in cool dark place for up to 1 year.
Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Add flour; mix. Add milk and mix well. Pack firmly in a 10-inch lightly greased loose bottom tube pan (line bottom with greased wax paper). If desired, decorate top with pecan halves and cherries. Bake 1 1/2 hours at 300°. Remove and run knife around edge and remove rim of pan. When barely warm, remove tube bottom and wax paper. Keeps indefinitely or freeze.
Grease crockpot or spray with pam. Mix all ingredients, saving 1 cup of cheese to sprinkle on top. Cook covered on low for 3 hours. Recipe can be doubled.
Mix first 6 ingredients together; press onto cookie sheets with edges to thinly cover whole sheet. Prick with fork. Bake about 10 minutes at 400°. Cut into square and put on party rolls with a pickle slice on each.
Wash and stem mushrooms. Chop stems and place in frying pan with butter. Add onion, salt and pepper and saute. Add sherry and whipping cream and stir until mixture is thick.
Cream shortening and sugar until white. Add eggs, one at a time. Sift together dry ingredients and add alternately with milk and vanilla. Bake in a greased tube pan for one hour and 45 minutes at 325°. This cake freezes well.
Mix the first 3 ingredients. Spread into a 9 x 13-inch pan that has been greased and floured. Bake for 1 hour at 350°. Cool. Mix the next 3 ingredients; beat well. Spread on cake.
Combine tuna fish, onion, chopped pickle and mayonnaise. Split 6 round buns and spread with tuna fish mixture. Top with 2 slices of cheese. Broil until cheese melts.
Combine all ingredients. Fold until well blended. Fill 2 graham cracker pie crusts. Let chill approximately 1 hour.
Spray a Dutch oven with nonstick cooking spray. Brown meat and onion. Drain fat. Add water, tomatoes, bouillon, Worcestershire sauce, carrots, bay leaf and pepper. Bring to a boil, then simmer, covered, for 30 minutes. Add beans, corn and pasta. Return to boil. Simmer, uncovered, for 20 minutes.