HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put crackers in large brown paper bag. Mix other ingredients together and pour over crackers. Shake bag until thoroughly coated. Put crackers in bowl or container. Let stand a short while. Crackers will appear oily at first, but oily appearance will soon disappear. Cover and store.
Line a 13 x 9-inch pan with waxed paper. Combine milk, chips and butter in a heavy 3-quart saucepan. Stir constantly over low heat until chips and butter melt and mixture is smooth. Pour immediately into prepared pan. Spread evenly with wet metal spatula. Chill until firm, at least 2 hours. Turn out onto flat surface; peel off waxed paper. Roll to 1/4-inch thickness. Cut in desired shapes, pressing cookie cutters firmly into fudge. Decorate with colored sugars, red cinnamon candies, silver dragees, tubes of red, white and green decorating gel or whatever you like.
In large bowl, combine all above ingredients. Stir until well blended with a wooden spoon. Spread in a greased and floured 9 x 13 pan. Bake at 350° for 25 to 30 minutes.
Brown chops on both sides in small amount of oil. Season with salt and pepper. Top with onion slices. Combine remaining ingredients in bowl, then pour over chops. Cover and simmer 45 to 60 minutes, according to recipe. I cover with tinfoil and bake in oven at 350° for 1 1/2 hours or until tender.
Boil together the margarine, butter, brown sugar, white sugar and milk. Boil for 4 minutes. Add the graham cracker crumbs and boil for another minute. Line 1 layer of the Waverly crackers in the bottom of a 9 x 13-inch pan. Pour 1/2 of the sauce over the crackers. Next, add another layer of the Waverly crackers and pour the rest of the sauce on top. Add 1 more layer of the crackers. Melt the chocolate and butterscotch chips along with the peanut butter. Spread this mixture on top.
Mix melted margarine, eggs and sugar. Add other ingredients. Pour into a 9-inch unbaked pie shell. Bake at 325° for 45 minutes.
Mix first 4 ingredients and pour into 8 x 8-inch baking dish. Add all other ingredients in a separate bowl and mix until crumbly. Pour over apple mixture. Bake 40 minutes in 375° oven. Serves 6.
Cut chicken breasts in half; dip in egg. Roll in crumbs. In skillet, brown chicken on both sides. Cover; cook over low heat until tender, 30 to 40 minutes. Spoon a tablespoon of sauce on each chicken piece; top with cheese. Cover and heat until cheese melts.
Make a roux of flour and melted butter. Add milk. Cook to thicken. Add cheese and remove from heat. Stir until cheese melts. Saute mushrooms and celery in 2 teaspoons butter; add to sauce. Add turkey or chicken meat (cooked and diced) and 2 hard-boiled eggs (diced). Serve on plates over the Chinese noodles. Garnish with slices of the 3rd egg.
Mix Bisquick, sugar and egg until lumpy. Crumble over apples. Sprinkle apple pie spice (or cinnamon) over all. Take 1 stick melted margarine and drizzle over top. May add pecans. Bake until crispy. May add Cool Whip. (This recipe is from the kitchen of Becky Strain.)
Brown cut up chicken coated with salt, pepper and flour. Remove chicken to 3-quart casserole. In skillet, add onions, carrots and garlic. Cover and cook 5 to 10 minutes. Add mushrooms and Burgundy wine. Scrape up browned vegetables and simmer all together 2 to 3 minutes. Dip out solid pieces from skillet and alternate in the casserole in layers with the chicken, adding 2 to 3 sprigs of parsley, 1/4 teaspoon dried thyme, celery leaves and one bay leaf to each layer. Pour the heated wine over the casserole. Cover and bake at 350° for 2 hours. Serve with snipped parsley.
In saucepan, melt butter and chocolate. Let cool. Add sugar, vanilla and salt. Stir well. Add eggs (beat one at a time), flour and nuts. Stir well. Bake at 325° for 25 minutes. Frost with chocolate frosting.
Mix ingredients. After spreading the topping, sprinkle with 1 cup of finely chopped nuts.
Mix together spinach souffle, eggs, milk, onion, mushrooms and Swiss cheese. Pour into unbaked 9-inch pie shell and bake at 400° for 30 to 40 minutes. Serves 4 to 6.
Boil chicken or stewing hen well until meat is done and falls off the bones. Remove chicken from bones and chop into small pieces. Use boiled down juice; skim off fat from chicken broth. Add gelatin. Pour over chicken; mix well and chill.
Saute onions and green peppers in margarine. Mix other ingredients. Bake 30 minutes at 350°.
Mix all ingredients together. Put in pie shell. Dot with butter or margarine. Sprinkle with cinnamon and nutmeg. Bake at 350° for 1 hour.
Finely chop first 4 ingredients and saute in butter and olive oil. Set aside. Add spices and soy sauce. Cook rice according to directions. Chop tomatoes and scallions fine. Rinse and drain pimientos and chop fine.
Slice pickles. Make a brine of the boiled water and salt. Let cool. Put over pickles. Let stand for 7 days with weight on top.
Shred cabbage and place in a wide mouth jar or glass dish. Add chopped onions and sugar (and carrots, if desired).
Press sausage into the base of an 8 x 8 x 2-inch baking pan. Cover with sauce, broccoli, onion and green pepper. Sprinkle with bacon and cheese. Beat eggs with milk. Pour mixture over the top. Bake at 350° for 40 to 45 minutes or until set. Serve immediately.
Put cake mix in a large bowl. Add eggs, orange juice, oil and pudding mix to cake mix in place of ingredients called for on package. Mix as directed on package. Pour into greased and floured tube cake pan. Bake in preheated 350° oven 45 to 50 minutes. Cool 1 hour before removing from pan.
Cook spaghetti noodles. Cook chicken patties 2 at a time in microwave. Cover patties while cooking. Let them stand in microwave 3 minutes. Heat spaghetti sauce on stove or in microwave. Then put chicken (with Provolone cheese on top) onto plate. Put spaghetti noodles beside the chicken and cover with spaghetti sauce. Sprinkle with Parmesan cheese. Makes 6 servings.
Clean and devein shrimp; sprinkle with Worcestershire sauce. Roll in mixture of flour and paprika. Melt butter in large skillet. Add celery, green pepper and onion. Cook over low heat about 5 minutes. Add shrimp; increase heat and cook about 5 minutes more or until flour browns and shrimp turns pink. Add hot rice and a small amount of water, if needed. Fry bacon until crisp; crumble and add with bacon drippings to shrimp. Add salt and pepper to taste. Serve hot.
Place roast in large baking bowl or pan. Pour broth over roast and sprinkle lightly with salt and pepper. Cover baking dish. Cook roast for 1 to 1 1/2 hours at 350°. Turn oven heat down to 250° and cook until roast is tender. A large roast will take at least 4 hours. Place carrots and peeled, halved potatoes around roast for the last hour of cooking. Uncover the roast periodically while cooking and ladle broth over meat to keep tender.
Cook the broccoli and cauliflower until half done (you can steam or boil). Place florets and stalks in the bottom of a casserole dish. Layer one can of onion rings on top of vegetables. Beat together soup, milk, salt and pepper. Pour over vegetables. Top with remaining can of onion rings. Bake, uncovered, for about 20 to 25 minutes. Makes 8 servings.
In large bowl, tear spinach and lettuce into bite-size pieces; add oranges and walnuts. In a small bowl, combine remaining ingredients. Pour over salad and toss to coat. Cover. Refrigerate for 1 hour.
Cream butter, Crisco and sugar until light and fluffy. Add lemon or vanilla extract and blend well. Add eggs one at a time and continue beating. Add baking powder and salt. Add flour and milk alternately to mixture. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Melt butter, sugar, dates and vanilla in a double boiler. Cook for 10 minutes, stirring constantly. Then add remaining ingredients. Let cool. Roll into small balls and shake in confectioners sugar.
Mix Sauterne and brandy and chill. Chill soda water and champagne. Pour Sauterne-brandy over a block of ice in a punch bowl. Just before serving, add chilled soda and champagne. Makes about 25 servings.
Brown oatmeal, wheat germ, coconut and sesame seed in 450° oven for 10 minutes. Add rest of ingredients. Stir well to coat and roast for 5 minutes more. It's great with yogurt poured over it!
Preheat oven to 350°. In skillet, brown meat and onion; pour off fat. Add beans, chilies, chili powder, hot pepper sauce and 2 cups shredded cheese spread. Cook until cheese melts. Arrange chips on baking sheet. Top with meat and remaining 2 cups cheese spread. Bake for 10 minutes. Garnish as desired.
Mix yeast in 1 cup warm water with 2 tablespoons sugar. Mix remaining water and sugar. Mix with oleo, salt and eggs. Mix in 4 cups flour. Mix in yeast mixture. Add remaining flour. Knead. Let rise in warm oven. Divide dough in half. Roll out 1/2; spread with oleo, brown sugar, and cinnamon. Cut into small slices. Put in greased, jelly roll pan. Repeat with other half. (Should fill 2 jelly roll pans.) Bake 20 to 25 minutes at 350°. Do not overbake. Ice with powdered sugar glaze.
Blend cream cheese, mayonnaise and sugar. In separate bowl, stir together pineapple, cranberry sauce and nuts. Add to cream cheese mixture. Gently stir in topping. Pour into a 9 x 5-inch loaf pan. Cover with heavy-duty foil and freeze. Slice frozen salad into 3/4-inch slabs and serve on a bed of lettuce. Makes 12 servings.
Roll out crescent rolls onto baking sheet. Bake according to package directions. Let cool. Mix dressing, cream cheese and mayonnaise until creamy. Spread onto top of rolls. Cut into squares. Place finely chopped vegetables and cheese on top. Store in refrigerator until ready to serve.
Mix soup and yogurt together. Add remaining ingredients. Place in 9 x 13-inch buttered casserole. Bake at 350° for 45 minutes. Serves 10.
Dissolve yeast in water. Sift dry ingredients; cut in shortening until mealy. Add yeast to buttermilk. Add to flour mixture. Knead lightly. Roll and cut or refrigerate for later use. May be kept 8 to 10 days covered in refrigerator. Bake at 425° for 12 to 15 minutes. If rolled thin this can be used as a delicious pizza crust or makes delicious cinnamon rolls. Spread with melted butter and a mixture of cinnamon and half brown and half white sugar. Roll in log and cut placing cut side down on greased pan. Upon removing from oven, immediately cover with glaze of powdered sugar and warm water with a drop or two of almond or vanilla extract.
In lightly greased 1 1/2-quart casserole dish, thoroughly combine all ingredients except cheese. Microwave on High 7 minutes, turning casserole twice. Top with remaining cheese. Let stand, covered, 5 minutes. Yields 6 to 8 servings.
Simmer all ingredients in large pot for 1 to 1 1/2 hours.
Pour orange juice in blender. Add packet of frost mix and ice. Blend on high for about 30 seconds. Makes about 30 to 32 fluid ounces.
Peel and cut up apples; add apple juice. Bring to boil. Reduce heat and simmer, covered, 5 minutes. Dissolve cornstarch in small amount of water. Stir into apple mixture and bring to boil. Reduce heat and simmer covered 10 to 15 minutes until apples are done. Stir in cinnamon. Dot margarine over top. Bake at 350° for 45 minutes, until crust is brown and filling bubbly.
Cook ground beef; drain. Add sauce and cook until hot. Spread small amount of sauce in 9 x 13-inch pan. Layer cooked noodles, sauce, cottage cheese and Swiss cheese; sprinkle Parmesan cheese. Repeat. Try to have 3 layers.
With whisk in large bowl, beat together until smooth: cream cheese, 1 tablespoon evaporated skim milk and sugar substitute. Fold in whipped topping. Spread mixture in bottom of crust.
Mix all ingredients; pour into a 10 inch pie plate, sprayed with Pam. Bake at 350° for 40 minutes or until brown.
Combine first 5 ingredients in a mixing bowl. Beat 2 minutes on low speed of electric mixer. Set aside. Combine remaining ingredients in a large mixing bowl. Beat 3 minutes with a heavy duty electric mixer at medium speed. Add yeast mixture and beat 3 minutes at medium speed. Cover and let rise in a warm place (85°) free from drafts for 3 hours or until doubled in bulk.
Melt butter in 9 x 13-inch pan. Add soups; mix. Add rice and water. Place chicken breasts, dipped in butter, on top of mixture. Bake at 250° for 3 hours.
This recipe makes enough mix for 8 cups of dressing. Place all ingredients in jar. Cover and shake well. Store in cupboard.
Cream butter, Crisco and sugar. Add egg yolks, 1 at a time, beating after each addition. Sift flour, soda and cocoa together. Add alternately with buttermilk, mix well. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased layer pans at 325° for 25 to 30 minutes.
Combine ingredients. Cook for 5 hours on high or 8 hours on low in a crock-pot. Remove the lid and sit on high for the last hour to thicken beans. Add hot sauce or peppers for hot beans (to taste).
Boil celery, potatoes, carrots and onions together in 2 cups water in Dutch oven or large kettle until tender. Add remaining ingredients, except noodles; cook 30 to 60 minutes. The longer it cooks, the better it tastes. Add noodles 15 to 20 minutes before serving. Can be put in hot jars and canned or put in freezer.
Arrange asparagus in a shallow baking dish. Sprinkle with salt, pepper, garlic and parsley. Pour oil all over. Cover with aluminum foil. Prick holes in foil. Bake in 350° oven for 15 to 20 minutes. Uncover and cook an additional 15 minutes. Serves 4. Buon appetito.
Heat oven to 425°. Grease 15 1/2 x 10 1/2 x 1-inch pan. Mix baking mix and water until soft dough; gently smooth dough into a ball on floured surface. Knead 20 times. Pat dough on bottom and up sides of pan (or roll out on cookie sheet). Pinch side 3/4 inch edge. Cook and stir beef, onion, salt and garlic until beef is brown and drain. Mix tomato sauce and Italian seasoning; spread over dough. Spread beef over sauce. Add mushrooms, green peppers and cheese. Bake until crust browns, 20 minutes.
1. Heat cream and vanilla with half of the sugar until it reaches 170 degrees, simmer.
Separate rolls and place one marshmallow in center. Wrap dough all around, pinching closed. Dip in melted margarine, then roll in cinnamon/sugar. Bake in slightly greased muffin tin at 350° for 15 to 20 minutes or until golden brown.
Stir together peanut butter and margarine. Gradually add sugar. Stir well. Shape into 1 1/2-inch balls and place on wax paper. Let dry. Melt coating and cool a little. Dip balls into coating. Let excess drip off. Place on wax paper. Makes about 25.
Boil water and margarine. Add flour, sugar and salt. In a small bowl, beat eggs, buttermilk, soda and vanilla. Add first mixture. Bake in greased jelly roll pan 20 minutes at 400°.
Mix, then cover with cracker crumbs and pour over 1/4 cup butter. Bake 45 minutes at 350°.
Mix gelatin, sugar and salt. Beat together egg yolks, cold milk and water. Stir into gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff. Fold nuts and whipped cream into mixture and add vanilla. Pour into cooled pie shell. Chill until firm. Then top with additional whipped cream and sprinkle with Macadamia nuts.
Beat eggs until thick. Add sugar gradually, beating constantly. Add vanilla. Sift together flour, salt and baking powder. Add to first mixture; mix well. Heat to boiling point milk and 1 tablespoon butter. Add at once to mixture. Beat well. Do not add any more flour, the batter is very thin. Bake at 350° for 30 to 40 minutes. When cake is done, remove from oven and spread with blended mixture of melted butter, brown sugar and cream.
Serve with floating ring of ice. To make other flavors (colors), substitute other flavors Kool-Aid and sherbet.
Cook first 6 ingredients until carrots are tender (about 15 minutes). Drain. Add yogurt and dill; heat briefly.
Beat sugar, eggs and vanilla and spoon on top of crust. Lay bananas on top. Spread Cool Whip over bananas. Spread pineapple on top. Pecans and cherries may be added, if desired.
Sift dry ingredients into pie pan. Combine milk and oil in cup. Whip with fork and pour all at once over flour mixture. Mix until flour is completely dampened. Press evenly with fingers to line bottom of pan and up the sides. Be sure dough is pressed to uniform thickness. To flute: Prick entire surface. Bake 12 to 15 minutes at 425°. For unbaked shell: Fill as desired and bake 15 minutes at 400°.
Mix all together except pineapple and broccoli. Cover, chill and toss together just before serving. Makes 20 cups.
Place chicken in Pyrex dish with skin side up. Pour cans of soup over chicken. Add dash of salt and pepper on top of each chicken breast. Pour both wines over chicken. Bake in oven at 350° for 2 hours and 15 minutes, uncovered. Use liquid to make gravy.
Place sugar, 2 tablespoons butter, vinegar and onions in heavy skillet over medium-low heat. Stir to coat well. Cook uncovered 20 minutes, stirring occasionally.
Mix dry ingredients together. Mix other ingredients together in separate bowl and combine the 2 mixtures. Grease and flour 2 large loaf pans. Bake at 325° for 1 hour.
Pour boiling water over sugar, salt and shortening, then add the cream. Let mixture stand until warm (not hot). Separately sprinkle yeast over warm water in a bowl. Let stand until dissolved, then add shortening mixture. Mix well. Add 2 cups of flour and eggs; beat until well combined. Add just enough of remaining flour to make dough soft and not sticky. Put dough on lightly floured surface. Pat into rectangle, about 1-inch thick. Use rolling pin to roll 1/4-inch thick. Cut into 2-inch squares. Heat oil to 360° in large skillet or pot. Fry to crispy brown on all sides. Drain on paper towels. Dust with powdered sugar. Best right away.
Combine drained pineapple, mandarin oranges and cottage cheese. Put dry jello over mixture and stir. Fold in Cool Whip and put in bowl. Chill.
Press rolls into 9 x 13-inch pan. Bake until brown. Cool. Mix cream cheese, minced onion, dill weed and mayonnaise. Spread cream cheese mixture over cooled crescent rolls. Sprinkle your choice of fresh vegetables over cream cheese. Press in lightly.
Beat together until sugar is dissolved and mixture is frothy. Serve immediately. Sprinkle with nutmeg.
Slice squash and onions thin. Cover with water. Add salt and let stand 2 hours. Drain. Mix spices and sugar, then add vinegar. Bring to a boil. Add squash and onions and let stand 2 hours. Bring to a boil. Boil 5 minutes. Put in hot jars. They seal by themselves.
Split muffins. Mix other ingredients and spread on 12 muffin halves. Cut each muffin half into sixths. Broil until bubbly. Can be made ahead and frozen.
Saute onion and green pepper in butter. Mix with mayonnaise, eggs, flour and milk. Mix in crab meat and half of cheese. Pour into pie crust and put remaining cheese on top of quiche. You can make your own pie crust or buy one. Bake in crust for 45 minutes at 350°.
Sift together flour, baking powder and salt. Cream shortening with the sugar and vanilla until fluffy. Add the dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff and fold into batter. Pour into 3 greased 8-inch round pans and bake at 350° for 30 minutes.
Combine lemon rind and garlic powder with margarine. Spread on bread and toast until lightly browned.
Mix together egg, sugar, flour, baking powder, vanilla, salt and milk. Mix together in bottom of cast-iron skillet the 2 Tbsp. melted butter and brown sugar. Put about 2 cups rhubarb over mixture in skillet. Pour batter over rhubarb. Bake in 350° oven for 30 to 45 minutes. Remove from oven, let sit a few minutes. Turn skillet upside down on cake plate. Cake will come right out.
Cut bread slices into 4 squares. Fit 1/3 of bread tightly in bottom of greased 2-quart casserole. Sprinkle with salt and pepper, 1/3 of onion and 1/3 of cheese. Press down, repeat instructions twice. Beat eggs, add mustard, Worcestershire sauce and milk. Mix well. Pour over casserole contents, cover and chill overnight. Remove from refrigerator 2 hours before serving and drizzle with melted butter. One hour before serving, bake in a preheated 325° oven for 40 to 50 minutes or until firm in center. (If you double this recipe, use only 5 cups milk.) Serves 8.
Cook chicken to about 4/5 the way done. Mix in bowl honey, lime juice, teriyaki sauce, garlic, and ginger. Add sauce to chicken and green onion. Serve over rice.
Combine in mixing bowl first 4 ingredients. Beat well and stir in chocolate chips. Set aside. In another bowl, mix flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add 1 cup water, oil, vinegar and vanilla. Fill muffin cups 1/3 to 1/2 full with chocolate batter. Top each with 1 heaping teaspoonful of cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Beat egg well. Grate potato and onion and add to the beaten egg. Add tuna, bread crumbs, salt and pepper; mix well. Make into 5 patties. Then saute in small amount of butter or oil until brown on both sides.
Salt zucchini; let sit for 30 minutes. Rinse and drain. Butter a 4-quart dish. Layer 1/2 zucchini, 1/2 tomatoes, 1/2 cheese and 1/2 bread. Start again. Bake until zucchini is tender, about 45 minutes, at 350°.
Combine morsels in 1 3/4-quart or larger microwave casserole and microwave at 50% power (covered) 4 to 6 minutes. Stir and add peanut butter halfway through cooking time. Stir in peanuts and drop by teaspoonfuls on waxed paper or into small paper cups. Refrigerate until set.
Strain juice from cherries and boil juice with sugar until sugar dissolves. Pour over 2 packages of gelatin and stir until gelatin dissolves. Add 2 cups of water, orange juice and rind, lemon juice and rind, the cherries and pineapple. Chill until partially thickened. Stir in nuts. Pour into pan mold. Chill until firm.
Slice tomatoes 1/4 inch thick and dip in egg mixture, then into bread crumbs. Fry in butter and oil until brown on both sides.
Preheat oven to 350°. In a medium size saucepan, melt margarine over moderate heat. Remove from heat. Beat in sugars, egg and vanilla with a wooden spoon until smooth. Stir in flour and baking powder, salt and cinnamon until thoroughly combined. Stir in cranberries and nuts. Grease bottom of a 9-inch square pan. Press batter evenly into pan. Bake 35 minutes. Cool and cut into squares.
Mix condensed milk, lemon juice and Cool Whip together until it thickens. Fold in drained crushed pineapple. Refrigerate for 5 hours or until pie thickens.
Melt butter; add sugar and melt. Add syrup and mix well. Add over sliced sweet potatoes in layers. Preheat oven to 375°. Bake 30 to 45 minutes until syrup thickens and forms glaze.
Soften ice cream in big bowl. Add topping and beat. Add peanut butter and mix in. Add pudding and thoroughly blend. Pour into a 9 x 9-inch pan and freeze well. Cut into squares and serve frozen. Makes 8 servings; each serving equals 1/4 milk, 1/2 fruit, 1/2 protein, 1/2 fat and 40 optional calories.
Peel and slice cucumbers very thin. Sprinkle salt on top. Mix well. Invert plate on top of cucumbers. Put something real heavy on plate for about 2 hours. This will get the water and bitterness out. Rinse cucumbers well and drain. Peel and slice onion thinly. Add whipping cream and half of the half and half. Salt and pepper to taste.
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours, or 4 hours on high.
Cook celery in salted water (boiling) for 8 minutes; drain. Combine celery, undiluted soup, pimentos and water chestnuts. Turn into 6-cup casserole. Heat butter until hot; add almonds and stir until pale brown. Scatter over casserole; scatter crumbs over top (can be mixed with almonds, if desired, first). Bake for 20 minutes at 350°.
Wipe chicken well with damp paper towels. Combine flour, ginger, salt and pepper in paper bag. Shake chicken in mixture, coating well. Brown chicken in butter, turning often. Combine pineapple, soy sauce and water; pour over chicken. Cover; simmer for 30 minutes or until tender. Serve with rice.