HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pie crust in pie pan and flute edges. Dice garlic. Place oil, artichokes and garlic in pan and saute. In a medium size bowl, beat the eggs and add 1/4 cup grated cheese. Add Mozzarella and artichokes and garlic. Mix well. Pour into pie crust. Bake at 450° for 15 minutes. Lower the oven temperature to 350° and bake for 35 minutes. Take out of the oven. Wait until cooled and then serve.
Mix well and drop on greased pan. Bake in hot oven (about 400°).
Brown ground beef, onion, bell pepper, mushrooms and salt, pepper and Italian seasonings. Drain fat and add 1/2 cup grated Parmesan cheese, Philadelphia cream cheese and 1/2 cup water. Heat until melted and creamy. Place bread onto aluminum foil. Slice off top of French bread, hollow the middle of the bread. Layer 2 Mozzarella cheese slices into bottom of bread. Pour mixture into bread, place 2 slices of Mozzarella cheese slices over mixture and place bread top back on top. Wrap in foil. Bake at 400° for 15 minutes. Slice and serve with salad.
Mix and sift flour, salt and soda in large bowl. Add sugar, egg and fruit cocktail. Mix by hand well and pour in well-greased large rectangle pan. Bake 25 to 30 minutes at 350°. Cut in squares while hot and glaze with icing.
Step 1: Arrange chicken breasts skin side up in a 12 x 8-inch microwave-safe baking dish. Cover with waxed paper.
Combine tomatoes, Brie cheese, basil, garlic, 1 cup oil, 1/2 teaspoon salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Ten minutes before serving, bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon oil and remaining salt. Add linguine and boil until tender, but still firm, 8 to 10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese, if you like. Makes 4 to 6 portions.
Combine all ingredients; mix well. Chill 1/2 hour. Make small balls, 1-inch. Bake at 350° for 15 minutes. Don't get too brown! Serve hot or warm. Makes about 55 balls.
Sprinkle pecans in bottom of baked pie shell. In medium bowl, beat cream cheese until fluffy. Add sugar and beat until smooth. Beat in Cool Whip. Pour into shell and top with blueberry filling.
Cook rice per directions. Set aside. Fry bacon strips on medium heat and remove from pan. Leave drippings in pan. Add sausage and stir until heated. Add remaining ingredients, except peas. Saute until tender and hot. Turn off heat. Add cooked rice to ingredients, folding rice until completely mixed. Add peas, folding gently. Add additional seasonings, if desired. Top with paprika and parsley for color. Crumble bacon strips on top. Eat! Serves 6.
In a large saucepan, melt butter. Add marshmallows. Blend until marshmallows are smooth (melted). Remove from heat. Wait, then add chocolate morsels. (Don't want them to melt.) Add Rice Krispies. Stir until well coated and morsels well mixed. Place in rectangular baking pan. Chill until firm. Cut into squares. Enjoy!
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover; refrigerate. If desired, serve with pumpernickel bread or crackers. Makes 3 cups.
Beat together eggs, sugar, milk, vanilla, flour and margarine until all ingredients are combined. Fold in coconut. Bake at 350° for 40 minutes. Crust forms as pie bakes.
Combine 2 cups boiling water, margarine, salt, lecithin, honey and oats in mixing bowl and set aside.
Put first 5 ingredients in heavy pan and keep on low heat. Cook until temperature reaches 300°. Pour into large buttered pan. Let set 10 minutes. Add 1/2 bag of milk chocolate chips on top. When melted, spread evenly. Spread ground almonds all over the top. Let set until cool. Hit bottom of pan on countertop to break into pieces.
Cook spaghetti in salted water and drain. Boil broccoli and onion until tender and drain. Cut up sausage and tomatoes. Stir tomato juice and soup until well bended. Mix all ingredients in a 2-quart casserole dish and bake uncovered at 425° for 15 minutes.
Mix first 4 ingredients. Spread over chicken. Cover with foil and bake 1 1/2 hours at 350°. Garnish with pineapple and green peppers and uncover last 1/2 hour.
Brown chicken in oil in skillet. Add remaining ingredients and cook covered until done, about 40 minutes. Yields 2 servings.
Mix together tomato sauce and paste with equal amounts of water in pan; add next 6 spices. Bring to a boil and simmer for 1 to 1 1/2 hours. Add Great Northern beans and cooked vermicelli (if sauce is too thick, thin with water used to cook vermicelli). Pour into bowls. Season with Parmesan cheese. Dip buttered Italian bread in soup and enjoy.
Preboil dry beans until soft. Drain well. Place all ingredients in crock-pot in order listed. Stir, cover and cook on low heat for 10 to 12 hours (high 5 to 6 hours). Recipe may be halved.
Warm the sausages in a heavy skillet. Combine the chili sauce, preserves, and brown sugar. Mix well. Pour over sausages and heat thoroughly. Serve hot in a chafing dish. Makes about 80 smokies.
Cook lasagna noodles as per package directions. Brown hamburger, garlic and onion. Mix together sauce, tomatoes and seasonings with hamburger. Layer noodles, hamburger mixture, cottage cheese and cheeses. Cook for 1 hour at 350°.
Mix 2 packages raspberry Jell-O with 1 cup boiling water. Mix well. Add 1 small can crushed pineapple (undrained) and 1 can of cranberry sauce and, if you choose, 1 cup chopped nuts. Put in refrigerator.
Cream sugar, butter and egg together in large mixing bowl. Beat until fluffy. Set aside. Combine bananas and milk in small bowl. Set aside. Sift flour, baking powder and soda together. Stir by hand all ingredients, including chips and nuts. Pour batter into greased 9 x 5 x 3-inch pan. Bake 1 hour at 350° or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.
Saute celery and onion in butter. Add rice. Cook over low heat for 2 or 3 minutes, stirring occasionally. Add eggs and soy sauce. Continue cooking until eggs are cooked, stirring occasionally.
Cook potatoes in salt water until well done. Drain and add raw egg and margarine. Mash together until potatoes are soft and fluffy. Add diced onions and vinegar. Mix together. Sprinkle with pepper. Serve warm.
Mix dry ingredients together. Blend in shortening with a knife or pastry blender until mixture is of pebbly consistency. Store in covered container in refrigerator. When needed, measure these amounts:
Saute onion and celery in butter until tender. Stir in soup and chicken broth; heat until boiling. Combine cornstarch, lemon juice and soy sauce; mix until smooth. Add to soup mixture. Cook over low heat, stirring constantly, until thick. Add chicken, almonds, salt and pepper; mix well. Put in casserole. Can be refrigerated for several days. Just before serving, place in a 350° oven until heated through. Serve over rice. This is excellent for a meal that must be prepared ahead of time.
Mix all ingredients; simmer for 15 minutes. Store in refrigerator. Makes a little more than a pint.
Combine all ingredients in casserole dish, mixing well. Bake at 375° for 25 minutes. Yields 4 servings. Has 399 calories per serving.
Cut cake in half to make 2 layers. Spoon out center of bottom layer. Place pieces in center hole. Drain strawberries and save juice. Fill bottom layer with ice cream. Poke holes all around bottom layer. Pour 1/2 juice over bottom layer and top with 1/2 strawberries. Place top layer over bottom layer. Poke holes in top layer. Pour other half of juice over top layer. Frost with Cool Whip and top with other 1/2 of strawberries.
In medium bowl with electric mixer on high, beat cheese, butter, vanilla and salt until smooth. With wooden spoon, stir in cocoa, sugar and milk until well blended. Press into foil-lined 8-inch square pan. Chill 3 hours. Remove and cut into pieces. Must be kept chilled.
Combine all ingredients, except Crisco oil. Mix well. Pour Crisco oil over and mix until very fine. Store in airtight container in cool dry place.
Cook chicken. Cut in good sized chunks. Mix chicken, vegetables and soup. Line a 9 x 13-inch pan with one can crescent rolls. Pour in mixture. Top with remaining rolls. Bake at 350° until brown.
Remove party rolls from tray. Slice in half. Combine margarine, mustard, poppy seed and Worcestershire sauce. Spread on both sides of rolls. Distribute the chopped ham and grated cheese evenly between the two packages of rolls. Place back in trays. Cover and bake at 350° for about 30 minutes or until rolls are hot and cheese is melted.
Mix dry ingredients. Add egg and fruit cocktail. Mix with a spoon. Put in pan and sprinkle brown sugar and chopped nuts on top. Bake at 350° for 50 minutes. Serve with whipped cream.
Spray baking dish and add beans, salsa mix and hamburger which has been mixed together. Sprinkle with mild cheddar cheese. Place in oven until cheese melts. Serve with chips.
Brown meat and drain. Add salt and pepper. In separate pan, combine the mushroom soup, chicken soup, enchilada sauce, chilies and condensed milk. Cook until hot, stirring often to keep from scorching. Add meat to mixture. Crush doritos and line the botton of a casserole dish. Pour meat and soup mixture over doritos, sprinkle with cheese. Add another layer of doritos, meat/soup mixture and cheese on top. Place in hot oven until cheese is melted.
Place package of cream cheese on serving plate. Cover with shrimp cocktail. Serve with crackers.
Chop onion fine and fry in small amount of oil until tender. Add chopped green chilies and 1 cup of water; simmer 5 minutes. Butter a casserole. Put a layer of Fritos, layer of grated or sliced Velveeta and layer of chili-onion sauce.
Combine dry ingredients. Cut in shortening until the consistency of small peas. Stir in buttermilk. Roll out and cut into 10 to 12 biscuits. Bake at 450° for 10 minutes.
Mix all ingredients except ginger ale thoroughly. Chill. When ready to serve, add ginger ale and pour over ice ring made with pineapple chunks and lime slices. Makes approximately 30 cups.
Make hamburger patties; flour top and bottom. Brown in skillet, then add cream of mushroom soup. Slice 5 or 6 potatoes and add them with 1/2 cup water. Salt and pepper to taste. Cook until potatoes are tender.
Rinse and dry potatoes Cut potatoes into thin slices but not all the way through. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and chopped herbs Microwave on HIGH power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with cheeses. Microwave for another 4-6 minutes on HIGH until cheeses are melted and potatoes are soft. Sprinkle with salt.
Combine ingredients and store in a jar. To make 1 cup coffee, mix 5 to 6 tablespoons of mix with 8 ounces boiling water.
In saucepan combine water, prunes and apricots. Bring to a boil. Remove from heat and let stand for 15 minutes. Drain, reserving 1/2 cup liquid. In same pan, combine the reserved liquid, pears, Amaretto, sugar and lemon peel. Bring to boiling, reduce heat. Cover and simmer for 8 to 10 minutes or until pears are crisp-tender. Stir in prunes and apricots; heat through. Spoon into 4 individual serving dishes. Serve warm. Makes 4 servings.
Cook bacon in medium skillet until crisp. Remove from skillet. Crumble bacon, and set aside. Add cabbage, salt, pepper, vinegar (if desired) over low heat. Stir occasionally. Cabbage should be tender, but crisp. Transfer cabbage to serving dish and top with bacon. Serve hot. Yield: 6 servings.
Combine avocado, beans and lime juice in a food processor process until blended and smooth or can mash ingredients together with a fork. Transfer mixture to a medium bowl and fold in tomato and cilantro. Season to taste with salt and pepper. Serve guacamole dip with chips.
Partly cook the bacon with onion and drain. Mix all ingredients together and put in a greased casserole dish. Bake, uncovered, at 325° for 2 1/2 hours.
Dissolve jello in 1 cup boiling water. Add pimento cheese spread (dissolve cheese). Add Cool Whip. Add crushed pineapple with juice. Use a wire whip and refrigerate until cool.
Peel and mince garlic. Mix with sour cream, salt and pepper in medium bowl. Peel the skin from the cucumbers and slice very thin. Add to sour cream mixture. Refrigerate for 6 hours or until cucumbers get soft. Serve well chilled. Makes 4 to 6 servings.
Crush crackers; add finely chopped fruit and nuts, then coconut. Melt marshmallows in milk over low heat. Add to cracker mixture. Mix well and pack in sprayed loaf pans or roll into 6 x 1 1/2-inch size rolls and wrap in Saran Wrap. Keep in refrigerator or freeze until ready to serve, slice thin.
Mix 3/4 box of confectioners sugar, margarine, vanilla and milk until very stiff and firm. Add remaining sugar. Roll as for pie. Spread with desired amount of peanut butter. Shape in large roll. Cut roll in half and wrap in waxed paper. Place in freezer or refrigerator. Slice when firm.
Put all ingredients into blender. Use honey according to taste (1/2 cup makes it very sweet). Blend less than a minute, or until smooth and creamy. Pour into crust and bake for 30 to 40 minutes at 350°.
In a small bowl, dissolve yeast in water for 10 minutes. Drop eggs into mixing bowl; add melted shortening, milk, dissolved yeast, sugar and salt. Beat well and begin working in the flour. Knead continuously in the bowl until it is smooth and elastic. Cover and let rest in a warm place for 45 minutes or until double in bulk. Punch down dough. Cut off small pieces about the size of a walnut. Place in greased muffin pan. Let rise in a warm place until rolls are as high as the pan. Bake in a preheated 400° oven for 8 to 12 minutes. Hot from the oven, brush with margarine to give extra flavor.
Combine eggs, sugar, flour, corn syrup, butter and vanilla; mix well. Pour into unbaked pie shell. Arrange nuts on top. Bake in lower third of oven at 400° for 15 minutes. Reduce heat to 350° for 35 to 40 minutes or until center is set. Cool completely.
Note: Low-fat and fat-free Twinkies, Cool Whip and pudding can be used. No one will ever know it.
Heat water and lentils to boiling; reduce heat. Cover, simmer 3 minutes; remove from heat. Let stand 1 to 2 hours. Drain lentils; stir in ham, salad dressing, onions, olives, salt and pepper. Cover and refrigerate for at least 1 hour. Line salad bowl with lettuce leaves. Spoon salad into bowl and garnish with parsley. Makes 4 servings.
Cook rice as directed on package. Cool. Add remaining ingredients and stir well. Cover tightly and refrigerate until ready to serve.
Mix and bring to a boil. Boil 1 minute. Remove from heat, then add vanilla, peanut butter and oats. Mix well. Drop cookies by teaspoon on wax paper. Makes about 70 cookies.
Mix sugar, Crisco oil, eggs and vanilla. Beat about 5 minutes. Sift dry ingredients together and gradually add to batter. Then add shredded carrots, flaked coconut, crushed pineapple with syrup and chopped pecans. Bake at 350° for 50 to 60 minutes. Let cool. Frost with Cream Cheese Frosting.
Bring apple cider and next 6 ingredients to a boil in a Dutch oven; reduce heat, and simmer 1 hour. Pour mixture through a wire-mesh strainer into a container; discard spices. Add lemon slices to punch just before serving. Serve warm.
Combine soy sauce, cornstarch and ginger. Pour oil in wok and heat for 1 minute. Add chicken. Cook for 2 to 3 minutes. Add vegetables and pineapple. Cover and cook for 3 to 4 minutes or until vegetables are tender. Add soy sauce mixture and cook until sauce is bubbly and thickens. Serve over rice.
Put sugar, egg, vinegar, water, mustard and salt in saucepan. Cook over medium heat until thick, stirring often. Let cool, then add the Miracle Whip. Fold the dressing into grated cabbage for cole slaw.
Add to margarine the sugar, vanilla and eggs. Sift together the flour, baking powder, salt and cinnamon. Fold into sugar mixture. Dice the apples (peeled) into dough. Add chopped nuts, if desired. Bake in a 9 x 13-inch greased pan at 350° for 35 to 45 minutes.
Mix well and pour into sheet cake pan that has been well oiled; batter will be thick. Bake at 350° until inserted with toothpick and comes out clean. Cool before cutting into squares.
Put chicken in bottom of 13 x 9-inch pan. Mix soups, broth and vegetables along with a dash of salt and pepper and pour over chicken. Mix Bisquick and milk. Pour over all. Bake at 400° for 40 to 50 minutes, until crust is golden brown.
In large salad bowl, combine spinach, mushrooms, tomato, croutons, red onion and bacon. Add dressing and toss gently. Garnish with egg. Makes about 6 side dish servings.
In medium size bowl mix flour and baking soda. In another bowl beat butter and sugar together until creamy. Beat in eggs and mix well. In a small bowl or glass combine milk and vinegar. Beat into the egg and sugar mixture. Mix well. Add bananas and mix well. On low speed add dry ingredients. Mix until well blended. Bake in a greased 9 x 13 inch pan at 350° for 1/2 hour or until wooden pick inserted in center comes out clean.
Melt chocolate in microwave in bowl about 1 1/2 minutes. Stir until smooth. Beat butter and sugar at medium speed until well blended-about 5 minutes. Add eggs 1 at a time, beating just until blended after each addition. Add melted chocolate, beating until blended. Sift together flour, baking soda and salt. Sift 3 times. Gradually add 1 cup hot water in a slow stream. Beat just until blended, stir in vanilla. Spoon into 3 greased and floured 8 inch round cake pans. Bake in 350 degree oven for 25 to 30 minutes. Cool in pan for 10 minutes-remove from pans and let cool on wire rack.
Mix cake according to directions. Grease and flour a 9 x 13 x 2-inch pan. Pour cake batter into pan. Mix Ricotta, eggs, sugar and vanilla. Spread evenly over cake batter in pan. Bake at 350° for 60 to 70 minutes. Remove from oven and cool in pan. Mix pudding mix with milk. Blend in thawed Cool Whip. Spread on cooled cake. Refrigerate. This is a very nice cake for a large group.
Brew tea bags in 2 cups water. Add remaining ingredients to brewed tea and enough water to make 1 gallon.
Melt 1 tablespoon margarine or butter. Mix in flour. Slowly add milk. Cook over medium heat until mixture comes to a boil and thickens. Add onions, Worcestershire sauce and bread cubes; let cool. In a separate pan, heat the remaining 2 tablespoons of butter and crabmeat. Gently fold crabmeat into the sauce mixture. Spoon mixture into shells. Make topping by stirring together mayonnaise, lemon juice, egg, salt and pepper. Spoon over filled shells. Sprinkle with paprika and bake at 450° for about 10 minutes or until lightly brown on top.
Grease 13 x 9-inch glass casserole dish. Crumble French bread in dish. Sprinkle Cheddar cheese over bread. Beat eggs and combine with milk, salt, dry mustard and any or all of other desired ingredients. Pour into casserole dish. Refrigerate up to 24 hours or overnight. Bake at 350° for 45 minutes to 1 hour.
Sift flour, soda and salt. Cream butter; gradually add sugar and mix well. Add eggs and banana. In a separate dish, combine milk and lemon juice. Slowly fold 1/4 flour, then 1/3 milk mixture to batter. Repeat until flour and milk are mixed well into the batter. Pour into bread pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Lightly grease 9-inch pie plate. Beat eggs in large bowl. Stir in sugar, butter and vanilla. Stir together flour, cocoa and salt; stir in butter mixture. Stir in chocolate chips and walnuts. Pour into prepared pie plate. Bake 30 minutes or until set. Cool. Serve warm or at room temperature. Garnish with whipped cream or serve with ice cream, if desired. Makes 6 to 8 servings.
Dissolve yeast; add 1 tablespoon sugar in warm milk. Add 1 1/4 cups flour; beat thoroughly. Let rise for 40 to 50 minutes. Add 3/4 cup sugar, butter, salt and about 4 cups of flour. Let rise a second time (40 to 50 minutes). Roll out dough and cut. Let rise, then fry in hot grease.
Break cake into pieces in a large dish. Dissolve jello in boiling water and add strawberries. Pour over cake and let set. Make sure jello and strawberries are mixed with cake. Mix pudding mix as directed on box. Spread over strawberry mixture. Spread Cool Whip over pudding mix after pudding has set. Refrigerate.
In a large skillet, cook the onion in hot oil about 3 minutes or just until tender. Add the walnuts and the sugar. Continue to cook and stir about 5 minutes more or until the onion is slightly caramelized and walnuts are lightly toasted. Stir in the mustard.
Mix all ingredients thoroughly. Spray 2-quart casserole lightly with nonstick vegetable cooking spray. Bake 1 hour at 350°.
Mix strawberry jello with boiling water. Add fruit cocktail with the juice. Stir and refrigerate to let it set up. Mix vanilla pudding with cold milk; spread over jello. Drain pineapple; mix the juice with pistachio pudding mix. Spread over vanilla pudding. Spread crushed pineapple over the green mixture. Top with Cool Whip.
Heat oil in a deep pan to 375°. Combine beer, flour, salt and paprika. Dip squid rings into batter and let excess batter run off. Drop into hot fat. Turn to brown on both sides and remove as soon as brown (30 seconds to 1 minute).
Defrost bread dough. Melt butter. Add onions and garlic. Saute until transparent over medium heat. Add ham; saute 2 to 3 minutes. Take off stove; cool 5 minutes. Add Parmesan, seasonings and olives. Mix. Let chill until ready to use. Can be prepared 24 hours in advance. Roll dough out on floured board to 1/8-inch, approximately 16 x 12-inch. Place filling on dough. Spread evenly. Roll jelly roll style. Pinch and seal ends with olive oil. Rub oil over top and sides of loaf. Salt lightly. Sprinkle with reserved Parmesan and Italian seasoning. Place in greased large baking pan. Bake in preheated 350° oven for 35 to 40 minutes or until sounds hollow and top is brown. Let sit 10 to 15 minutes; slice.
Use with blade roast, sirloin or London broil. Marinate overnight. Makes approximately 3 cups marinade. Store in the refrigerator.
Cook shells according to package instructions, rinse and drain. Saute ground beef, garlic and onion until done and drain. Add cottage cheese, 1 cup Mozzarella cheese, salt, pepper and 3/4 cup Ragu sauce. Stuff shells with meat mixture, place in lightly greased baking dish. Pour sauce over shells and cover with 1 cup Mozzarella cheese. Cover dish and bake at 350° for 15 minutes, then uncover and bake for an additional 10 or 15 minutes.
Cream sugar, Crisco and butter. Add eggs, one at a time, beating well after each addition. Sift flour, salt and soda. Add to creamed mixture with buttermilk. Add flavoring and beat at medium speed for at least 8 to 10 minutes. Grease and flour tube pan. Pour in batter and bake at 350° for 1 hour or until done. Allow to cool in pan for 10 minutes before turning out.
Sift together the flour, sugar, baking soda, salt, cloves and cinnamon. Combine the pumpkin and oil. Combine all ingredients and pour into 3 large loaf pans. Bake at 350° for 1 hour and 15 minutes or until top springs back when touched.
Mix together all ingredients well. Drop by teaspoonfuls onto ungreased baking sheet. Bake for 15 to 20 minutes at 350°. Serve hot!
Combine all ingredients into a large pan; cover and let boil until all ingredients are tender (3 hours or maybe 4).
Heat oven to 300°. In a large bowl, beat powdered sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed and salt; mix well.
Slice fresh fruit in bottom of pan, just enough to cover the bottom. Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg. Pour over top of bread. Bake at 350° for 35 to 40 minutes.
Wash burdock root and scrape off the thin, brown skin with back of knife. Cut into 2-inch matchsticks. Soak in water immediately to prevent change of color. Pare carrots and cut into strips of the same length and thickness as the burdock. Roast sesame seed in a dry skillet over low heat, stirring constantly to prevent burning. When seed begins to pop, transfer to dry bowl. Soak dried red pepper in water to soften. Cut in half and squeeze out seed under water; chop finely. Drain burdock and pat dry with paper towel.