HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Use 2 quart baking dish. Combine eggplant, tomatoes. zucchini, artichoke hearts and cheese. In small non-stick skillet, heat oil and add garlic. Cook and stir 2 minutes. Mix in pasta sauce. Pour sauce over vegetables. Cover and bake 45 minutes. Cool slightly. Serve.
Place half the broccoli in a greased baking dish and season with salt, pepper and garlic powder to taste. Preheat skillet on medium heat; add butter and onions. Saute until onions are translucent. Add onions to sour cream and place 1/2 of the mixture on prepared broccoli. Then top with half the chicken and half the cheese. Repeat for second layer, ending with cheese. Bake at 350° for 35 minutes until hot and bubbly. Serves 3 to 4.
Cook sausage in large skillet, breaking up the meat. Cook until no longer pink; drain and let cool. Add sausage to large mixing bowl and add cheese, Bisquick mix and water. Mix well until blended. Roll into 1-inch balls and place 2-inches apart on a cookie sheet. Bake in preheated 400° oven for approximately 10 minutes or until puffed and slightly browned. Cool completely. Best when dipped in pizza sauce.
Combine sugar, brown sugar, butter, oil, egg and vanilla in large mixing bowl; mix well. Combine flour, salt, soda and cream of tartar. Add to creamed mixture, mixing well until blended. Stir in cereal, oatmeal and pecans. Shape dough into 1-inch balls. Place on greased cookie sheet 1-inch apart; flatten with a fork. Bake at 350° for 12 to 15 minutes. Makes about 5 1/2 dozen.
Pour nuts and chips in unbaked pie shell. Beat eggs, sugar, syrup and butter together. Pour over nuts and chips and bake at 350° for 40 minutes.
Combine all ingredients. Spread evenly on bottom half of buns. Broil until meat is cooked and edges of buns are toasting. Watch very closely. During last 2 minutes put 2 strips of cheese crisscrossed on top of each bun. Brown tops of buns.
Wash and drain blueberries. Toss with 2 tablespoons flour. Sift together remaining flour, baking soda, powder and salt. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and bananas, alternating in 3 parts. Stir in blueberries. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for 50 minutes or until done. Makes one loaf.
Press together the crescent rolls onto a cookie sheet or jelly roll pan (17 1/2 x 12 1/2-inch). If there is extra dough, you can make a square and put it in a pie pan or whatever you might have. Bake according to directions until golden brown; cool. Beat the cream cheese, dry dressing and mayonnaise with mixer. Mix and spread onto cooled crust. Add chopped raw vegetables, cut fine, to cover. You may use any variation of the following: carrots, cauliflower, green and red peppers, onions, broccoli, fresh mushrooms, red and white radishes, celery, green and black olives and cucumbers. Grated sharp cheese and eggs may also be used, if desired. Sprinkle celery seed over all. Slightly press all vegetables into the mixture with a spatula when finished. Make the day before; cover with plastic wrap. Refrigerate.
Preheat oven to 450°. Mix baking mix, cheese and milk until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonful on greased cookie sheet. Bake 8 to 10 minutes or until brown. Mix butter and garlic powder; spoon over biscuits.
Brown hamburger and onion; drain. Add soup, enchilada sauce and milk. Simmer for about 10 minutes. In a lasagna dish layer sauce and tortilla shells with the first layer being sauce. Place cheese on top. Bake at 350° for 30 to 45 minutes. Let stand for 15 minutes before serving. Garnish servings with lettuce, tomato, etc.
Mix flour, baking powder, salt and sugar. Cut in shortening. Add milk last. Press in a greased 13 x 9-inch pan. Bake at 450° for 20 minutes.
In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onions and celery; cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350° for 1 hour. Makes about 25 servings.
Mix all ingredients except powdered sugar and lemon juice. Beat well. Pour in Bundt pan sprayed with Pam. Cook according to directions on cake box. Cool 10 minutes. Remove from pan. Mix powdered sugar and enough lemon juice to make thick paste. Pour on warm cake.
Slip a strip of cheese in each chili pepper. Arrange 1/2 of chilies in baking dish; sprinkle with half of grated cheese. Repeat layers, ending with cheese. Carefully pour egg, milk and flour mixture over all. Bake, uncovered, in 350° oven for about 45 minutes or until knife inserted in center comes out clean.
Preheat oven to 300°. Thaw potatoes. Combine in a large bowl with 1/2 cup melted butter. Combine the next 6 ingredients. Pour into greased 13 x 9-inch pan casserole and top with cornflakes and 1/4 cup melted butter. Bake at 300° for 1 to 1 1/2 hours.
Saute the green pepper and onion in the butter until tender. Stir in the soups and water. Heat to boiling, then simmer. Combine the remaining ingredients and shape into balls. Drop meatballs into sauce and cook, slowly, for 1 hour. Good served with rice.
Cream margarine and shortening. Add sugar gradually; beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Stir in coconut and pecans; fold in stiffly beaten egg whites. Pour into 3 greased and waxed paper-lined 8-inch cake pans. Bake in preheated 350° oven for 25 minutes; cool.
Cook fresh beans in boiling water for 2 to 3 minutes or until crisp-tender. Remove from boiling water and plunge into ice water until cold. Drain. In large bowl, combine green beans, pinto beans, butter beans and red onion rings. In jar with tight fitting lid, combine vinegar, oil, garlic, sugar and red chili pepper flakes. Shake well. Pour dressing over salad. Stir and cover. Refrigerate at least 1 hour or until chilled. Serve on lettuce-lined plates, if desired.
Work soda in the dry cheese curds. Melt butter in pan. Add cheese curds; stir constantly until cheese is melted and smooth. Add the hot cream, a little at a time. Add salt last. Pour in box or pan suitable for slicing. Cheese making is delicate and does not always turn out. We found this recipe good as a spreading cheese when it didn't get slicing consistency.
Cook frozen vegetables in small saucepan of salted water for 5 minutes; drain. In a bowl, stir together cream cheese, milk and pepper until smooth. Fold in meat and cooked vegetables. Unroll crescent rolls. Seal perforations to form 4 rectangles. Put filling mixture in center of rectangle. Pull corners to point over center and pinch to seal around mixture. Place turnovers on ungreased baking sheet. Brush with melted butter and sprinkle with poppy seed. Bake at 375° for 15 minutes. Serve warm.
Mix soups, sour cream and onion in large bowl. Add frozen hash browns and toss to coat evenly. Place mixture in a greased 9 x 11-inch pan. If desired, mix cornflakes and melted butter. Sprinkle over the mixture. Cover with foil. Bake at 350° for 45 minutes. Uncover and bake for an additional 30 minutes or until done.
Melt chocolate and butter over low heat. Remove from heat; blend in egg. Stir in sugar, nuts and marshmallows. Blend well. Shape into 1-inch balls. Roll in coconut. Chill. Recipe makes about 48.
Layer in casserole dish. Break up hamburg and cook until brown; drain off fat. (Season with garlic and onion powders.) Put drained hamburg on bottom of casserole dish. Put drained corn on top of hamburg. Put tomato soup on top of corn. Put mashed potatoes (make instant according to box) on top of tomato soup. Bake at 350° for 30 to 40 minutes.
Pour jello in water and stir. Add lemon juice and gelatin. Pour into 9 x 13-inch pan. When set, cut into squares.
Wash zucchini. Blend together sugar, oil and eggs. Stir in zucchini. Add remaining ingredients except pecans. (Save some flour to toss pecans.) Beat and mix well. Add floured pecans.
Mix together all ingredients, except pie mix. Spread half in greased 9 x 13-inch pan. Put pie mix on top and spread with rest of dough. Bake at 350° for 30 minutes. Drizzle powdered sugar frosting on top.
Soak cut-up fish in salt brine (use 1/2 cup salt to 2 gallons water) for 24 to 48 hours. Turn several times a day. Drain fish and soak in white vinegar until fish turns white, 24 to 48 hours. If fish is fat, soak longer.
Clean cucumbers (leave whole). Drop into hot water. Repeat the following 3 days (total 4 days). On the fifth day, slice crosswise 1/4-inch thick; drain. Combine remaining ingredients and bring to a boil. Drop cucumber slices in hot syrup. Let set 2 days, turning to get all slices in syrup. Heat and fill clean, hot jars. Seal.
Mix all ingredients, except biscuits. Cook 6 to 7 biscuits according to directions. Pour mixture over crumbled biscuits. Bake at 350° until a little brown. Do not overcook.
Place cut pork and chicken in a large saucepan. Add vinegar, garlic, pepper, soy sauce, onion, bay leaves and water. Cover and cook slowly until most of the sauce is evaporated. Drain; save. Separate the pieces of onion from the pork and chicken and saute in the lard until brown. Add the pork and chicken and fry until brown. Add the sauce and simmer for 5 minutes; serve hot. Makes 6 to 8 servings.
Saute onions and bell pepper in oleo. When done, mix with corn and add seasoning. Cover and heat in microwave for 10 minutes. When 1/2 done, stir thoroughly and continue cooking until done.
Melt butter. Add sugar and vinegar. Stir until sugar is dissolved. Boil mixture until brittle stage. Pull and cut into small pieces. Butter plate and wrap later.
Cook broccoli according to directions on package and drain well. Mix cream of mushroom soup, eggs, mayonnaise and cheese. Put in casserole dish in layers. First, put half of broccoli in casserole dish. Next, put 1/2 of soup, eggs, mayonnaise and cheese mix. Repeat broccoli then cheese mix. Top with crushed Ritz crackers; pour melted butter over crackers. Bake at 350° for 30 minutes.
Combine all ingredients. Mix for 2 minutes. Pour in greased loaf pans. Bake 1 hour (or less) at 350°. Makes 2 loaves.
Melt margarine in a 9 x 13-inch pan. Mix other ingredients and pour into pan. Put crushed barbecue potato chips on top and bake in preheated 375° oven for 1 hour.
Saute mushrooms and peppers in pot until tender, not brown. Add water. Stir in seasoning packet. Bring to a boil. Stir in rice and sour cream. Bring to a boil. Cover. Remove from heat. Let stand 1 minute. Stir before serving.
Saute butter, cabbage and onions until they are soft. Cook noodles. Add noodles to the mixture. Toss them together and serve.
Combine all ingredients in a large mixing bowl. Blend well, then beat at medium speed for 4 minutes. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes or until tests done and cake begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar if desired.
Sift flour and sugar together. Add vinegar, egg yolks and lemon, then hot water. Cook and stir until it boils. Put in baked pie shell. Top with meringue.
Cut 4 thin slices of lemon; set aside. Squeeze 2 teaspoons juice from remaining lemon; set aside. In 10-inch skillet over medium heat, in hot oil, cook chicken 10 minutes until browned on both sides. Spoon off fat.
Preheat oven to 350°. Trim pork chops well and cut a deep slash in the meaty side of each chop. Chop apples with peel, onion and celery rather fine. Mix with parsley, salt, pepper, sage and thyme. Spoon as much stuffing as possible into each pocket; do not tie or skewer. Place in buttered baking dish with cover or use foil. Sprinkle with salt, pepper and sage. Cover and bake 1 1/4 hours. Remove cover and bake another 20 minutes or until chops are brown. Makes 6 servings.
Stir together first 4 ingredients and microwave 2 minutes on High. Stir into oil mixture and mix well the Hidden Valley Ranch powder. Pour over pretzels evenly and stir occasionally for 1 hour so pretzels will be seasoned. Put into container and cover.
Melt margarine; add chopped onion. Let onion brown, then add meat, salt and pepper. Cook and stir until meat turns brown. Pour rice into casserole dish, then beef consomme, salt and pepper to taste. Then add browned meat (dip out of margarine). Cover and cook for 1 hour in a 350° oven.
Boil brown sugar and Karo until sugar is dissolved; stir occasionally. Add margarine and milk. Cook (stir occasionally) until firm ball stage. Add the soda; this will foam up. Stir and pour over the air popped corn.
Combine all ingredients except catsup. Shape into loaf. Cover with catsup. Bake at 350° for 50 minutes.
Cream butter with spoon. Add sugar and mix well. Stir in vanilla, flour and salt. Beat until well blended. Stir in egg yolks and then the milk gradually. Pour into 9-inch pie shell. Bake at 350° for 45-60 minutes.
Pull off pieces of dough; roll in melted butter, sugar and cinnamon mixture. Put in round cake pan or bread pan. Let raise 45 minutes, approximately. Bake for 1/2 hour at 350°.
Wash cucumbers; slice about 1/4-inch thick. Combine first 4 ingredients. Let stand, uncovered, at room temperature for 3 hours. Drain. Combine remaining ingredients in large kettle; bring to a boil. Add drained vegetables; heat thoroughly, but don't boil. Pack at once into hot sterilized jars and seal at once.
Add 2 cups sugar to apples. Mix sugar, butter and eggs together. Mix dry ingredients together and add to the apple mixture. Mix well. Pour into prepared pans and bake in a 300 degree oven for 1 hour.
In large bowl, beat cream cheese at medium speed until smooth. Beat in 1/2 cup of milk. Reduce mixing speed to low and add pudding mix (undiluted), limeade concentrate and the remaining milk. Beat until blended. Fold in the whipped topping. Spoon mixture into the prepared graham cracker crust. Refrigerate pie until firm enough to slice, at least 4 hours.
Pour water over shortening. Add molasses, sugar and egg. Add sifted dry ingredients. Beat until smooth. Bake in greased and floured 8-inch square pan at 350° for 35 minutes. Cool in pan. Cut into squares and serve with Cool Whip.
Layer a 9 x 13-inch pan with Twinkies. Mix jello in boiling water according to directions. Pour jello over Twinkies.
In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.
Combine scalded milk, 1/4 cup sugar, salt and shortening. Cool to lukewarm. Soften yeast in lukewarm water. Add to first mixture. Stir in egg. Add flour; work until smooth. Put dough on floured board; let rest 10 minutes. Mix together sugar and cinnamon. Roll dough out into rectangular shape; brush with butter. Sprinkle with some of the cinnamon sugar mixture. Roll and cut slices 1-inch thick. Put a generous amount of sugar on board. Roll each slice until flat, 5 to 6-inch circle. Put on greased baking sheet and let rise 30 minutes. Bake at 300° for 12 minutes.
Blend tomatoes at a low speed until smooth, one can at a time. Return to cans. Heat the olive oil in a medium saucepan over medium heat. Add garlic and parsley. Saute until you can smell garlic. Add tomatoes slowly. Bring to a boil. Reduce heat, stir in salt and pepper and simmer, stirring occasionally, about 35 to 40 minutes or until thick.
Mix thoroughly butter, sugar and almond flavor. Stir in flour. Mix thoroughly with hands. Chill dough. Roll out 1/4-inch thick. Cut into strips 2 1/2 inches long and 3/4 inches wide. Brush tops with slightly beaten egg white. Sprinkle with sugar and almonds mixture. Carefully transfer several strips at a time to ungreased baking sheet. Bake just until delicately golden brown at 350° for 17 to 20 minutes. Makes about 4 dozen cookies.
Line bottom of buttered 9 x 13-inch baking dish with bread, buttered side up. Spread sausage evenly over bread.
Stir together the 3 ingredients until mixed. Drop by spoonful into greased cookie sheet; flatten with fork. Bake at 350° for 12 to 15 minutes. Wait 5 minutes before you remove from sheet.
Wrap chicken with cheese. Put in 9 x 13-inch baking dish (glass). Pour soup over top. Melt butter. Pour 1/2 butter over soup, then dressing over top (dry). Then drizzle remaining butter over top. Bake at 350° for 45 minutes.
In large pan, brown ground beef; drain. Stir in seasoning mix, water and olives; simmer 5 minutes. Meanwhile, separate dough into 8 triangles. Place triangles in ungreased 9-inch pie pan, pressing to form a crust. Sprinkle 1/2 of corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over mixture and cover with cheese and then remaining corn chips. Bake at 375° for 20 minutes.
Break cauliflower up and steam in single layers for 5 minutes in microwave, stopping half way to stir. Cool completely, then cut in bite size pieces. Peel and chop hard boiled eggs; add celery and onion and an other vegetables you would ordinarily put in your potato salad. Mix mayonnaise or miracle whip and mustard (if preferred) to desired consistency adding salt and pepper to taste. Sprinkle with paprika and enjoy with no carb guilt! Close your eyes, you will never know the difference.
Cook broccoli part way. Arrange in greased baking dish (9 x 13-inch). Put chicken on top of broccoli. In separate bowl, combine soup, mayonnaise, lemon juice and curry. Pour mixture over chicken. Sprinkle cheese over this, then top with bread crumbs and butter mixture and sprinkle parsley over all. Bake at 350° for 30 minutes.
Mix all ingredients well and bake in either 2 layers, oblong 9 x 13-inch pan or Bundt pan at 325° for 45 minutes to 1 hour.
Cook and drain hamburger. Mix all ingredients and cook on crock-pot for 6 to 8 hours on low.
In a large pot, mix all ingredients. Bring to a boil. Reduce heat and cover 5 minutes. Simmer for one hour, checking water level occasionally.
Mix all ingredients together except rice. Bring mixture to boil; add rice. Turn off heat and cover until rice is done.
Bake 15 minutes at 350°. Top with Ritz cracker crumbs sprinkled with butter. Return to oven for a few more minutes.
Preheat oven to 350°. In large black skillet, melt butter in oven until completely melted. Remove skillet and swirl around butter so that bottom and sides are covered. In separate mixing bowl, put all remaining ingredients and mix gently. Pour mixture into skillet with butter. Do not stir! Bake for 30 to 45 minutes until crust is golden. Serve plain or with vanilla ice cream. Transfer leftovers to airtight container. Reheat in microwave. Better the next day!
Combine scalded milk, 1 tablespoon sugar, salt and shortening; cool. In medium bowl, combine warm water, remaining 1 tablespoon sugar and yeast. Add cooled milk mixture, egg, lemon rind and about 1 cup flour. Beat until smooth. Knead in remaining flour until dough springs back when indented, not very long. Let rise in warm place until double in bulk. Roll out; spread with 1 1/2 tablespoons melted margarine.
Mix peanut butter and milk well. Add cream cheese. Blend well. Add powdered sugar. Fold Cool Whip into mixture. Fill pie crust. Freeze and serve frozen. You can drizzle chocolate syrup over top.
Get some pork- or veal- Schnitzel. Wash the meat; dry with a paper towel and rub with pepper, salt and just a little brown sugar. Cook in (real) butter in an open pan on both sides until the meat is done and takes on a nice brown. Set aside and keep hot. In the meat juice left in the pan, cook fresh mushrooms (about a pound for 2 Schnitzel; any kind of mushrooms will work, but the white mushrooms you get in any supermarket or, if you collect your own, a mix of wild forest mushrooms, seem to be best) until the liquid is mostly gone, adding pepper, salt and small amount of sugar if desired (too much will spoil the mushrooms) to taste. Stir in fresh cream (unwhipped) until you get a thick sauce. Pour on top of the Schnitzel. Serve with french fries or croquettes.
Slice cookie dough into 3/4-inch slices. Cut each slice into quarters. Place each quarter into ungreased 1 1/4-inch muffin pans. Bake at 350° for 8 to 10 minutes. (Dough will rise during baking.) Remove from the oven and immediately press a Reese's cup into each cookie. Cool before removing from pan. Refrigerate until firm. Yields 4 dozen.
In large bowl, mix sugar, flour, cloves, allspice, nutmeg, cinnamon, salt, molasses, Crisco and milk (2/3 cup). Beat 2 minutes. Then add baking powder, soda, eggs and 1/2 cup milk. Mix for 2 minutes. Bake at 375° for 35 minutes.
Mix together the flour, sugar, baking soda, cinnamon and salt. Add the oil, pineapple, vanilla, eggs and bananas. The mixture is stirred to blend, not beaten. Pour into greased 9-inch tube or Bundt pan. Bake at 350° about 1 hour. Cool completely in pan before removing.
In a small bowl, combine all ingredients. Mix well. Use as a substitute for eggs. Yield: 1 serving equivalent to 2 eggs.
Cook margarine according to directions. Drain. Beat eggs in 2-quart casserole dish. Add milk, salt and pepper. Mix in cooked macaroni and the cheese; stir well. Dot with margarine. Bake at 350° for 30 to 40 minutes or until done. Serves 8 to 10 .
Put all ingredients into a mixer bowl and mix slowly for 1 minute. Turn mixer to medium speed and beat for 10 full minutes. Put into a well-greased and floured tube pan.
Cook pasta and set aside. Heat oil and garlic in skillet until garlic is golden brown. Add stewed tomatoes and simmer for 1 minute. Add basil and season with salt and pepper. Add shrimp and cook for 2 more minutes. Toss over pasta. Serves 4 to 6. This can be made with or without shrimp, or with sliced chicken breast.
Cut tomatoes in 3/4-inch slices. Dip into egg, then into bread crumbs or flour to coat, then carefully into egg mixture and into bread crumbs again. Melt butter in frying pan. Add tomato slices and cook slowly, until brown on both sides and until tomato is tender. Season to taste with salt and pepper.
Mix cake per box instructions and bake in a 9 x 13 x 2-inch pan. Dissolve jello in boiling water; add cold water. While cake is still warm, poke deep holes through top of cake with meat fork, toothpick or skewer about 1 inch apart. Slowly drizzle jello over cake. Cool in refrigerator. To serve, top with whipped cream. Add fresh berries and nuts, if desired.
In a flameproof casserole with a tight fitting lid, layer bread, cabbage, onions and garlic. Spoon in tomatoes. Sprinkle cheese over top. Carefully pour stock into casserole so as not to disturb layers. Cook, covered, over medium heat for 30 minutes. Season to taste with salt and pepper. Sprinkle with parsley. Serve hot. Makes 6 servings.
Heat oven to 425°. Bake pastry shell 4 minutes. Remove from oven; reduce oven temperature to 350°. In medium skillet, brown sausage; remove and drain on paper towel. Reserve 2 tablespoons fat; cook and stir onion and green pepper in reserved fat until crisp-tender, about 2 minutes. Stir in drained sausage. Spoon into partially baked shell. Sprinkle with cheese. In medium bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheese. Bake at 350° for 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 to 10 minutes; cut into wedges to serve. Makes 6 servings.
Combine the corn flakes and melted oleo. Put half in bottom of a 9 x 13-inch baking dish. Add the cabbage. Mix together the remaining ingredients. Pour over the cabbage. Sprinkle remaining corn flakes over top. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Beat together the peanut butter and margarine. Add sugar, stirring until well combined. Gently stir in Holiday Rice Krispies cereal. Press dough evenly into a 9 x 9 x 2-inch pan coated with cooking spray. Chill in refrigerator about 30 minutes.
Split 1 hogie roll. Remove about 2 tablespoons of bread crumbs from middle of roll. Cook 2 slices bacon crisp. Paint inside of roll with mayonnaise. Place bacon on roll, then 4 oysters (raw) on top of bacon. Roll and seal in aluminum foil. Bake in a 350° oven for 20 minutes. Slice in thirds and serve.