HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a skillet with Pam. Brown whatever fresh vegetables you want, i.e., 1 onion, 1 carrot, 1 green pepper. Shake oregano, pepper and sometimes a little seasoned salt on this. Brown a few minutes; when browned, turn off and add light margarine. In another dish with a lid, shake milk, cornstarch and pepper. Pour this over the vegetables in the skillet. Add chicken bouillon or granules, then add cauliflower and mushrooms. Shake Parmesan cheese over this and add more oregano. Let simmer, covered, for a few minutes, checking to see that it is not too thick; if it is, add a little milk. If it is too thin, add a little more cornstarch. Let it cook a couple minutes, covered. Add fresh broccoli for only 2 minutes or so (should be crispy). Cook and drain any type of noodles. Shake Parmesan cheese on them after they are drained.
Mix sausage, mushrooms, onions, cheese and bread cubes and put in an 8-inch square pan, slightly oiled. Beat together the milk, eggs and mustard; pour over sausage mix. Refrigerate several hours. Bake at 350° for 50 to 55 minutes or until golden brown. Let sit 10 minutes and serve.
Arrange 1 can green chilies in 2 1/2-quart casserole dish. Cover with 1/2 of grated sharp Cheddar. Layer last can of chilies over cheese. Layer the last half of Cheddar cheese over this. Mix the evaporated milk, eggs, cornmeal, salt and Worcestershire sauce. Pour over chilies and cheese. Sprinkle half of shredded Monterey Jack cheese on top. Over this pour the tomato sauce and top with the last half of the Monterey Jack. Bake at 350° until bubbly.
Brown hamburger in a large frypan. Cover with cheese slices. Evenly distribute tomatoes over cheese. Cover casserole with noodles, add water and juice from tomatoes so that pan is about 1/2 full. Cover and simmer about 25 minutes or until noodles are done. Check occasionally to see that some liquid remains in pan for cooking.
Combine first five ingredients; mix and let stand overnight. Rinse and drain twice. Then combine rest of ingredients with mix and bring to a boil for 20 minutes. Place in clean (hot) jars and seal. Process for 5 minutes.
Brown hamburger meat and onions together until meat is very brown. Drain fat. Add tomato paste and hot sauce and Worcestershire sauce. Serve over hot noodles and top with grated cheese. If sauce is too thick, add a little water to desired consistency.
Combine all thoroughly and put into 2 loaf pans. Sprinkle tops with sugar and cinnamon. Bake at 350° for 40 minutes or until a toothpick comes out clean.
Follow directions and bake the Mexican cornbread. Mix all the ingredients in with the crumbled cornbread. Refrigerate before serving.
Mix well the first 6 ingredients. Let set 2 hours. Melt the wax and chocolate block or chips. Roll balls; dip in wax and chocolate. Lay out on wax paper.
Brown meat and onion in large frying pan. Blend in tomatoes, enchilada sauce, olives with liquid from can, salt, garlic and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes (at least, otherwise sauce will be too thin). Stir occasionally.
Saute butter, onions and mushrooms. Stir in flour, salt, pepper, thyme and marjoram. Gradually add milk. Stir constantly until thick. Remove from heat. Add cheese. Stir in beans. Put into casserole dish. Sprinkle with cheese and bread crumbs. Bake uncovered at 400° for 30 minutes. Can be made a day ahead of time and refrigerated.
Soften cream cheese and mix it with the Cool Whip. Add other ingredients; mix well and freeze. Keep frozen. Take out a little before mealtime so that it will thaw enough to cut easily. This is great for the holidays!
Dissolve Jell-O in boiling water. Add sugar, hot water, lemonade and pineapple juice. Freeze in milk carton; set out 3 hours before serving. Cut out of milk carton and pour 7-Up over the top and serve.
Heat together beef broth, beets (with juice), cabbage, onion and sugar to boiling point. Reduce heat and simmer gently 5 minutes. Stir in lemon juice and chill thoroughly. Top each serving with a spoonful of sour cream.
Thaw bread in refrigerator overnight. Roll dough into 24 (1 1/2-inch) balls (12 balls from each loaf of bread). Roll each ball into roll (14-inches long). Place pretzels 1 inch apart on a well-greased cookie sheet. Let stand 20 minutes. Combine egg white and water. Brush on pretzels. Try making the letters of the alphabet or your name with pretzel dough. Sprinkle with salt if you desire. Bake at 350° for 20 minutes. Makes 24 pretzels.
Beat egg yolks and whites separately. Cream butter and sugar; add egg yolks, then flour in which baking powder has been added. Flavor to taste (vanilla or lemon).
In a 4-quart pan, saute onions in butter and oil for 15 minutes. Add sugar and salt. Continue cooking for 30 minutes, stirring with wooden spoon.
Brush meat side of each hen liberally with the teriyaki sauce 30 minutes before grilling. Grill on low to medium coals, turning every 5 to 10 minutes and basting each time. Cook 45 minutes to 1 hour, until meat is tender and juices run clear.
Boil berries until they pop. Stir in marshmallows; allow to melt. Pour into 9 x 13-inch pan and chill until it sets.
Slice the top off each pepper. Wash and core the peppers. Parboil for 5 minutes.
Spray medium nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add chicken; cook 4 minutes. Turn chicken; cook an additional 4 minutes. Remove chicken from skillet; keep warm.
Dice and cook potatoes (until mostly done). Saute your onions, celery and pepper. Fry your bacon; drain and crumble (or substitute for Bacon Bits). (Your onions can also be substitute for green onions.)
Beat eggs until light and foamy. In separate bowl, add flour, soda, baking powder, cinnamon, cloves and nuts. Mix lightly. Add to egg mixture and blend. Add oil, sugar, vanilla and zucchini to mixture. Divide into 2 greased loaf pans. Bake at 325° for 1 hour or until toothpick is clean.
Dissolve Jell-O in boiling water. Stir in strawberries and pineapple. Congeal. Make topping of cream cheese, sour cream, nuts, sugar and vanilla. Mix and spread on top of congealed Jell-O. Refrigerate until served.
Mix and bring to a rolling boil. Cook for 2 additional minutes. Stir constantly as icing may stick to boiler. Remove from heat; add 1 teaspoon vanilla. Nuts may be added also.
Combine first 4 ingredients. Bake at 400° for 20 to 30 minutes in 1 1/2-quart casserole. Combine Bisquick and milk. Drop on top to form biscuits. Bake 20 minutes more.
Cream sugar and oil. Add eggs, well beaten. Sift dry ingredients and add to mixture. Mix well. Make into long roll and refrigerate (wrapped) overnight. Next day, slice into 1/4-inch slices and bake on greased cookie sheets at 400° for about 5 minutes or until golden. Makes about 6 dozen cookies.
Mix all of ingredients. Top with crackers and butter. Put in oven and bake at 350° until it bubbles.
Cream 1/2 cup sugar and oleo. Add egg and beat well. Add vanilla, milk, then flour and baking powder.
Cook rice according to package directions. When rice is done, stir in oleo, soup and Mexicorn. Put in casserole dish and bake for 30 minutes in 350° oven.
Dissolve sugar and Jell-O in 6 cups boiling water. Add juice and flavorings; mix. Pour into 1 gallon container and fill almost to top with water and freeze or use at once, if desired.
Cook macaroni and drain. Add other ingredients to macaroni and marinate overnight in dressing.
Place 1 cup crumbs in ungreased 8-inch square pan. Cream the butter and sugar. Add eggs and beat well. Spread over crumbs. Combine cream, nuts and pineapple. Spread over mixture, then sprinkle remaining crumbs over top. Refrigerate for 12 hours. Cut into squares. Makes 8 servings.
Slice steak diagonally across grain into thin strips. Coat wok with oil and stir-fry steaks until done. Remove steak and set aside. Coat wok and stir-fry broccoli 3 minutes. Add tomato, onion and garlic. Cook until broccoli is done. In small bowl, mix cornstarch, wine and soy sauce. Remove vegetable mixture from wok and put cornstarch mixture into wok; cook until it becomes thick, then add everything back into the wok. Mix well and serve over rice.
Mix all ingredients together and bake at 350° for 1 hour. Top with Parmesan cheese and serve.
Wash peas. Boil in 4 cups water for 2 minutes. Turn off heat. Cover and let sit one hour. After 1 hour, boil covered until tender.
Stir with wooden spoon (do not beat). Grease and flour pan. Bake at 350° in 9 x 13-inch pan for 40 minutes. Check closely. Cool cake and frost or powder sugar top.
Combine baking mix, cheese, evaporated milk, water, nuts and egg. Mix vigorously 30 seconds or until blended. Spoon into buttered 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.
Soak dry mushrooms in water about 3 hours. Drain. In large pot, brown roast. Add all above ingredients. Cook on stove top 2 to 3 hours until tender. During last 1/2 hour of cooking, add sour cream. Mix to make a sauce.
Brown and drain the ground beef. Add the chili powder, salt and pepper and can of diced tomatoes; heat through. Cover the bottom of a cake pan with tortillas. Pour the beef mixture over the tortillas and add another layer of tortillas over that. Set aside.
Bring sugar, butter and oleo to boil. Stir frequently. Boil 5 to 8 minutes gently. Pour over grahams. Sprinkle nuts over all. Bake at 325° for 15 minutes.
In a large container, combine the lime and lemonade concentrate and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices. Yield: 3 quarts.
Rub salt and pepper into steak. Dredge with flour. Brown quickly on both sides in hot fat with onion. Add tomatoes; cover tightly and bake at 350° for 1 1/2 hours. Serves 8.
In large skillet, cook ground chuck, onion and garlic until meat is brown and onion and garlic are tender. Drain off fat. Return to heat. Add tomatoes and seasoning. Mix well. When bubbly, reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Beans may be added, if desired (two 15 ounce cans pinto beans). If beans are added, simmer 15 minutes longer.
Cook raisins in 2 cups water until all the water is cooked dry. Sift flour, cinnamon, salt and soda together. Add eggs, oil and applesauce. Beat for 2 to 3 minutes until well mixed, then add fruit cocktail and raisins and 1 cup nuts, if desired. Bake in tube pan for 40 minutes at 350°.
Heat oil, vinegar and sugar. Let carrots cool. Mix in soup with the heated oil, vinegar and sugar. Pour over the carrots and add the bell pepper and onion. Refrigerate and serve cold.
Get dough and get chocolate chips. Make little balls. Put them in the oven for 30 minutes if you think that's long enough.
Mash beans. Stir in remaining ingredients until well blended. Refrigerate. Serve with tortilla chips.
Preheat oven to 350°. Make bread crumbs out of the bread. Dice onion and green pepper. Mix all ingredients together. Salt and pepper to suit yourself. Put it in a meat loaf pan and cover with additional catsup. Bake for about 1 hour.
Wash, trim and slice the squash. Saute onions and celery in the heated butter until onions are transparent. Stir in squash, ham, chervil, salt, red pepper flakes and water. Cover and simmer about 8 to 10 minutes or until vegetables are tender, shaking pan frequently. Transfer to serving dish. Sprinkle with additional red pepper flakes, if desired. Serves 4.
Dice apples, celery and nuts. Combine these with the fruit and gently toss together. Make dressing by combining the topping and yogurt and add to the salad. Mix well.
Mix first three ingredients until smooth. Add milk and Cool Whip. Beat 1 minute longer or until smooth. Pour into a 9-inch graham cracker crust. Serve chilled.
Preheat oven to 350°. Cut potatoes into lengthwise halves and scoop out pulp from potatoes into a medium bowl, leaving 1/4-inch shell. Mash pulp; reserve shells.
Combine ground beef, cereal, bread crumbs, ketchup, salt, pepper and egg. Mix well. Form into 8 logs to fit buns. Make groove down center of each log. Cut cheese into narrow strips. Press into groove. Broil 3 to 5-inches from heat, 10 to 15 minutes or until done. Serve in buns. Serves 8.
Microwave Directions: In a 4-quart microwave-safe bowl, cook bacon at full power until crisp, about 2 to 3 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 5 minutes. Add broth and red pepper; cover. Return to microwave and cook until potatoes are tender, about 8 to 10 minutes. In separate bowl, stir 2 tablespoons milk into cornstarch. Add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 6 to 8 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.
Line an 8-inch square pan with foil or waxed paper. Melt chocolate in a saucepan over low heat, stirring frequently. Remove from heat and cool slightly. Beat cream cheese with electric mixer until creamy. Add vanilla and salt. Gradually add sugar and beat until smooth. Beat melted chocolate into cream cheese mixture, add nuts and mix well. Pour into prepared pan. Refrigerate until firm (about 1 hour). Cut into squares.
Melt butter in saucepan; add sugar and milk. Stir; heat to boiling. Boil about 10 more minutes. Take from heat; beat until thick enough to spread, then add flavoring. Pour over cake.
Cook chicken until tender. Remove meat from bones and cube. Mix the oil, orange juice, vinegar and salt. Marinate chicken. Refrigerate. Add the orange sections, pineapple, grapes, almonds and celery. Cook rice until tender in boiling salted water. Drain and blanch. Add to salad. Toss with 1 quart of mayonnaise. Refrigerate. Makes 25 servings.
Boil chicken until tender, then debone it. Crumble Doritos in a 9 x 12-inch ovenproof dish. Lay chopped chicken on top of chips. Bring soup, broth, tomatoes, onion and pepper to a boil, then pour over chicken. Bake at 350° for 25 minutes. Grate Cheddar cheese over top and bake until cheese melts. Serve hot!
Peel and wash sweet potatoes. Add water, potatoes, sugar, butter and vanilla. Cook for 30 minutes slow, then add cornstarch and cook 5 minutes.
Pare and core eggplant and cook in water 5 minutes. Drain and mash. Add to other ingredients. Mix well and shape into 8 patties. Fry in hot oil until golden brown on each side.
Preheat oven to 425°. Grease a 10 1/2-inch skillet or 2-quart baking dish. Set aside. Brown sausage and onion in medium skillet; drain well. Combine eggs, cornmeal, corn, milk and oil. Pour half of the cornmeal mixture into prepared dish; sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30 to 40 minutes. Let cool 10 minutes. Makes 6 to 8 servings.
Bring undrained pineapple and sugar to a boil. Add jello, then cream cheese. Stir until dissolved. Remove from heat. Add ice water, then celery and nuts. Put in 9 x 13 dish and refrigerate. When it starts to congeal, stir in Cool Whip. When set, cut in squares to serve.
Sift dry ingredients. Add eggs and oil. Stir in remaining ingredients. Stir well. Do not beat. Pour into greased and floured tube pan. Bake at 350° for approximately one hour.
Cream butter; add sugar gradually. Add beaten eggs. Sift flour with baking powder. Flour fruit and nuts with 1 cup flour. Add vanilla; fold in flour. Add nuts and fruit. Bake in slow oven (250°) for 2 1/2 hours or tested done.
Skin, debone, and chop fine the cooked chicken. Combine all ingredients, except tortillas. Spread mixture on tortillas. Roll up tortillas, refrigerate covered 5 hours or overnight. Slice 1/4 inch thick to serve.
Cook spinach and drain well. Add spinach to the rest of ingredients and mix together in a large bowl. Turn mixture into a 9-inch pie pan. Bake at 325° for 1 1/4 hours or until set.
Cream the butter, sugar and salt. Add pecans and vanilla. Gradually blend in flour and mix thoroughly. Roll into balls or crescents. Place on cookie sheet. Bake 15 to 20 minutes at 350°. Roll in powdered sugar.
Mix first 3 ingredients and spread in 9 x 12-inch or larger baking dish. Bake at 375° for 15 to 20 minutes. Cool completely. Mix cream cheese, Cool Whip and powdered sugar well and spread over crust. Refrigerate 2 or 3 hours. Place peaches on second layer. Mix sugar, jello and flour together; stir in water. Cook over medium heat until clear. Cool. Pour over peaches. Keep in refrigerator.
Spread softened cream cheese (microwave 30 to 40 seconds) on bottom of 13 x 9-inch casserole dish. Scramble cook hamburg in frypan; drain fat. Add salsa to hamburg and mix. Spread mixture on cream cheese. Spread Cheddar cheese and Monterey Jack on top. Bake at 350° for 20 minutes.
Mix together above ingredients; cover and refrigerate 2 hours. Make balls and place on cookie sheet. Bake at 350° for 20 to 25 minutes. Drain on paper towels.
Mix all ingredients except chicken. Rinse and pat chicken breasts dry. Separate skin from flesh, leaving skin attached at center of each breast. Place a fourth of stuffing under the skin of each breast. Tuck skin edges under; secure with toothpicks if necessary. Place breasts in a baking pan skin side up and dot with butter. Bake at 350° about 35 to 45 minutes, basting every 10 minutes with juices.
Cream sugar and shortening well. Beat in molasses, eggs and vanilla. Gradually blend in dry ingredients which have been sifted together. Chill dough for 2 hours. Roll to 1/8 to 1/4-inch thickness on a lightly floured pastry canvas. Cut cookies with floured cutter. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes 2 1/2 dozen cookies.
Puree tomatoes with tomato paste in blender until smooth. Stir in parsley, oregano and basil; set aside. In a 2-quart baking dish, break up sausage with spoon. Stir in onion and garlic. Cover with wax paper and microwave 4 minutes on High setting. Stir and microwave 4 more minutes or until sausage loses its pink color. Pour off fat and stir in half of the spaghetti sauce mix. Spoon cottage cheese evenly over sausage mixture. Arrange noodles on top. Sprinkle with remaining spaghetti sauce mix. Pour tomato mixture over noodles. Press down gently with spoon to be sure all the noodles are moistened. Cover with wax paper. Microwave on High for 10 minutes. Rotate dish 1/4 turn. Microwave 10 more minutes or until noodles are tender. Sprinkle with Mozzarella cheese. Microwave, uncovered, for 2 minutes more or until cheese melts. Makes 8 servings.
Microwave: Place beans in medium bowl. Cover and cook on High 9 minutes, stirring twice. Drain. In a 1 1/2-quart bowl, stir soup, milk, soy sauce and pepper until smooth. Stir in beans and 1/2 can onions. Cover and heat on High 7 minutes or until hot and bubbling, stirring once during cooking. Sprinkle with remaining onions. Cook, uncovered, 1 minute.
Cook chicken, beef and pork until it tears all to pieces. Take it out of the stock and let it cool. Take the stock and put it on the stove and let it cook real slow. Take the tomatoes and mash it up real good and put it in the stock. Grind your onions and celery. Put it in the stock; keep it low and let it cook slowly. Grind your chicken, pork and beef. Put it in the stock. Stir real good. Grind corn and put it in and let it cook slowly for 1 hour or longer. If it is too thick, add water.
"Grant me the bread of Thy wisdom, Lord; let it be the staff that sustains my life. Teach me to walk always in your righteous ways, to be your servant, that I may be free. Send out your light and truth in the land, so that all men may know and love Thee."
Layer first 5 ingredients. Mix sour cream and mayonnaise and spread over top, being sure to seal edges. Sprinkle sugar over this mixture and top with the shredded cheese and bacon bits. This will keep in the refrigerator for a week.
Cook sausage, onions, pepper and mushrooms. Drain. In large bowl, mix all ingredients. Pour into a 9 x 13 inch baking dish. Bake at 325 degrees for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serves 12 to 15.
Mix all ingredients. Spread on English muffins. Cut into quarters. Broil until golden brown.
Line a 13 x 9 x 2-inch dish with crescent rolls. Pat together at seams. Cook sausage and drain; crumble over rolls. Combine eggs, sour cream, salt and cheese. Pour over top. Bake at 375° for 25 minutes (will continue cooking after removed, so don't overcook).
Preheat oven to 350°. Combine graham cracker crumbs and peanut butter; add sweetener and baking powder. Add egg yolks and milk; mix well. Divide into eight 1-inch cookies and press with fork to flatten. Bake 10 minutes.
Dissolve jello in boiling water; add cranberry sauce and mix well. Let cool, then add remaining ingredients. Chill until set.
Mix celery, onion and cream cheese. Season with salt and pepper or seasoned salt. Divide rolls into squares. Spoon 1 tablespoon chicken mixture in center and close (pinching on the seams). Place on a cookie sheet. Cook 1 minute longer than directions on crescent package or until golden brown. Use temperature on Pillsbury can.
Whip cream cheese; beat in sugar and peanut butter. Slowly add milk. Fold in Cool Whip. Pour into pie crust. Sprinkle nuts on top. Freeze until firm.
In small bowl, mix syrup and water. Separately, mix flour, salt, pepper and oregano. First, dip chicken in syrup mixture, then in flour mixture. In deep skillet, pour in large amount of oil. (Oil should cover chicken 1/2 way up.) Fry until brown; turn and brown other side (2 to 4 minutes each side). Bake in preheated oven at 350° for 30 minutes.
Brown hamburg. Drain off fat. Add taco sauce, corn and cooked macaroni; cook 5 to 10 minutes. Put in greased casserole. Cover with grated cheese and top with crushed Doritos. Bake 20 to 30 minutes at 350°.
Boil cabbage with salt until tender, about 20 minutes. Drain. Mix soup, milk and cheese and pour over cabbage in casserole dish. Top with cracker crumbs. Bake at 350° for about 20 minutes.
Cut asparagus into 1-inch pieces. Make a layer of asparagus, layer of sliced eggs and a layer of soup, then repeat. Top with buttered cracker crumbs (melt butter and crumble cracker crumbs in it). Bake at 350° for about 20 minutes.
Melt butter in large iron skillet. Stir in sugar and arrange pineapple slices on sugar. Decorate by placing cherries in the middle of pineapple.
Cream butter; add sugar gradually, creaming until light. Add eggs and vanilla and beat until fluffy. Sift together flour, baking powder and 1 teaspoon salt. Add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Bake in 2 greased and lightly floured 9 x 1 1/2-inch round layer pans in a 350° oven for 30 to 35 minutes. Cool 10 minutes. Remove from pans. Cool. Fill with Lemon Filling. Frost with Seven Minute Frosting.
Combine diced apples, apple juice, water and raisins in a bowl. Cover with plastic wrap and store in refrigerator 4 to 6 hours. Sift both flours, baking powder, baking soda, cinnamon, nutmeg and allspice into a large bowl. Beat egg whites until soft peaks form; fold into flour mixture. Add apple-raisin mixture, including juice. Add vanilla and cereal. Stir well. Pour into a Bundt cake pan. Bake at 325° for 1 1/2 hours. Turn out onto a large sheet of aluminum foil. Wrap completely in foil for several hours before serving.
Combine the Kool-Aid, sugar, orange juice and lemonade. Mix well, then add water, Vernors and club soda. Mix well.
Simmer ingredients for 10 minutes. Pour over fish. Cover and refrigerate for 3 to 4 hours before cooking.
Heat oven to 425°. Sift together flour, baking powder, sugar, salt and soda into bowl. Cut in shortening until mixture resembles coarse meal. Add buttermilk and raisins and stir until well blended. Divide dough into 3 parts. On a floured surface, roll each part into circle about 1/3-inch thick. Cut each circle into 5 wedges. Place on ungreased baking sheet. Brush top with egg white. Bake 12 to 15 minutes. Makes 15 scones.
Bring to boil the 2-quarts water, salt and vinegar. Cool to warm. Pack sliced, fresh cucumbers, onion, clove of garlic and dill in a gallon jug. Pour the warm liquid over. Put on lid (loose), then put in cabinet under the sink for 2 days and nights. Next, put in refrigerator. Ready to eat in 5 days.