HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice Brie in half horizontally. Place bottom half of Brie on a microwave-safe serving plate. Combine jam and Chambord, if desired; spread on cheese, leaving a 1-inch margin around edge and top with remaining cheese half. Sprinkle with brown sugar and almonds and drizzle with honey. Microwave at High 1 minute or just until soft. Serve immediately with wafer cookies, melba rounds or gingersnaps. Yield: 4 to 6 servings.
Mix cocoa, flour and sugar. Mix in egg yolks. Slowly add milk, vanilla and margarine. Cook over double boiler until creamy and thick. Pour into baked pie shell.
Set rack in cookwell. Preheat 6-quart roaster oven to 350°. Combine beef, bread crumbs, 2 tablespoons of cheese and milk granules in medium mixing bowl. Add remaining ingredients except for barbecue sauce; stir until well mixed. Form into 4 loaves. Place loaves on rack. Brush barbecue sauce evenly over meat. Sprinkle on remaining Parmesan cheese. Cover. Bake 25 to 30 minutes (150° to 160° on meat thermometer).
Drain and crumble the bacon; set aside. Brush mustard evenly over bottom and sides of pastry shell. Bake shell at 375° for 15 minutes or until firm, but not completely browned. Sprinkle baked crust with the bacon and arrange cooked, drained asparagus over. Sprinkle with half the Swiss cheese. Mix eggs, cream, salt, pepper, tarragon and savory. Pour over mixture in the shell. Top with remaining Swiss cheese. Return to oven and bake about 25 to 35 minutes or until quiche is set in the center (a butter knife inserted in the center comes out clean).
Pour hot mixture over last 4 ingredients and mix until all is dissolved. Pour into tinfoil lined pan (13 x 9 x 2-inch). Put walnut halves on top of each square. Chill and cut into squares.
Combine in mixing bowl the corn meal, paprika, salt, garlic powder, pepper and cumin. Rinse chicken. Coat evenly with corn meal mixture. Spray a cold large skillet with nonstick spray. Cook until done.
Mix water, sugar, butter or margarine and salt. Cool to lukewarm. Mix 1/2 teaspoon sugar, 2 tablespoons warm water and yeast; stir to dissolve, then add to first mixture. Add beaten eggs. Stir in 2 cups of the flour; beat well about 3 minutes. Add remaining 2 cups flour and beat. Refrigerate until very cold. Roll for rolls. Brush with melted butter; sprinkle with brown sugar and cinnamon. Roll up and cut. Put into greased pan. Let set on cupboard overnight.
Mix apples and sugar; set aside. Sift flour, salt, soda, cinnamon and nutmeg together. Add apples and other ingredients to flour mixture and mix well. (I use my hand.) Bake in greased and floured tube pan or sheet pan at 350° for 55 to 60 minutes.
Mix together and spoon onto cookie sheet. Bake for 10 minutes at 375°.
Whirl ingredients in blender. This creamy low-fat shake is a tasty pick-me-up.
Heat to bubbling the stick of butter.	Place all other ingredients in blender, cover and turn on.	Take off cover and pour butter into other ingredients in a steady stream. Turn off blender and serve.
Grease an 8-inch pan. Cut marshmallows into small bits. Measure out 1 1/2 cups and set aside. Put milk, sugar and butter in saucepan over low heat. Heat to boiling and cook for 5 minutes, stirring constantly. Remove from heat and add marshmallows, nuts, chocolate and vanilla. Stir until marshmallows and chocolate are melted (about 1 minute). Pour into pan. Allow to cool and then cut into squares.
Butter casserole. Heat soup, cheese and butter. Combine remaining ingredients and pour into casserole. Pour soup mixture slowly into casserole and mix thoroughly. Bake at 350° for 45 minutes.
Pour tomato juice in shallow baking dish. Roll chicken in juice. Leave chicken with skin side up and sprinkle with spices above. Bake 1 hour at 350°. Turn and bake another 1/2 hour.
Prepare and mix all ingredients. Simmer slowly, stirring often to keep from sticking. Stock from chicken and pork may be used to make stew desired thickness. Cooking time is 1 hour.
Clean chicken parts. Remove all fat and skin. Add lemon juice to water. Pat chicken parts dry (paper towel). Season chicken with salt, black pepper, onion powder and garlic powder. On top of stove, saute garlic, onions, green and red peppers and vegetable flakes in 2 tablespoons of vegetable oil (do not brown). Remove from skillet. Add 1 tablespoon of vegetable oil. Add chicken parts until brown. Spoon sauteed seasonings over chicken parts; add tomato sauce, sugar and cayenne red pepper. Add water and cook for 15 minutes. Turn chicken. Add mushrooms and continue to cook until chicken is done. Remove bay leaves. Serve over rice or noodles. Serves 6.
Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite size pieces. In a large saucepan, cook bell pepper and onion in margarine or butter until tender. Stir in soups and Ro-Tel tomatoes and green chilies.
Combine first 3 ingredients in a saucepan and simmer 5 minutes. Set aside for several hours. Strain syrup and discard spices. At serving time combine all but 7-Up in a large punch bowl. Then slowly pour in 7-Up. Add ice and garnish with slices of lemon and lime.
Thoroughly combine crushed fruit and yogurt in a bowl. Fold in Cool Whip, blending well. Spoon into a crust and freeze about 4 hours. Remove from freezer and place in refrigerator for 30 minutes.
Separate eggs. Beat the yolks into the brown sugar, then beat in the butter. Beat egg whites until stiff, and fold in lightly. Add raisins and beat a few minutes longer. Pour in 9-inch pie shell and bake at 350° for 30 to 35 minutes.
In 13 x 9-inch pan, mix crumbs, 1/4 cup of sugar and butter. Press firmly onto bottom of pan. Refrigerate 10 minutes. In medium bowl, beat cream cheese and remaining 1/4 cup sugar with wire whisk until smooth. Gently stir in half of whipped topping. Spread mixture evenly over crust. Sprinkle chopped candy bars over cream cheese layer. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Pour over chopped candy bar layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate 2 hours or until set. Sprinkle with additional chopped candy bars, if desired. Cut into squares and serve. Store leftover dessert in the refrigerator.
Mix together all ingredients. Beat 2 minutes. Bake for 1 hour at 350°.
Prepare each package of jello as per package instructions. Chill until almost set. Meanwhile, slice angel food cake into thin slices. When jello is ready, spoon some of each flavor alternately into a 9 x 13-inch pan, forming a thin layer on the bottom. Next, place a layer of angel food cake over the jello. Spread some of each kind of fruit over the cake. Repeat layers, ending with a jello layer. Chill until firm. Serve with Cool Whip if desired.
Boil V-8 juice and chopped onion; simmer for 3 minutes. Put Jell-O in a bowl and add the juice and mix. Add vinegar, salt, pepper, Worcestershire sauce and olives. Pour into 1-quart mold or 6 individual molds.
Thoroughly wash and cut collards. Put water and ham hock in large pot with a tight fitting lid. Bring to a boil. Lower heat to very low and simmer, covered, for 30 minutes. Add collards and pepper flakes. Simmer, covered, for about 2 hours, stirring occasionally. Add salad oil; simmer, covered, for 30 minutes. Check seasoning. Add more to taste. The long cooking time is essential for the flavor. Serve with corn bread. Serves 4 to 6.
Heat oil in a large pot. Add garlic, onion, celery and parsley. Cook until soft. Add tomato paste and next 8 ingredients. Mix well. Bring to a boil, cover and simmer 1 hour. Add beans and macaroni. Cook 10 to 15 minutes. Serve with Parmesan cheese.
Mix diced chicken, mushroom soup, chicken broth, picante sauce or salsa and chopped onion together. Grease 13 x 9-inch pan. Mix together cream of chicken soup and broth. Pour in thin film in bottom of dish. Put little of mixture in tortilla and roll. Place in dish. Pour rest of cream of chicken soup mixture over and sprinkle with grated Cheddar cheese. Bake at 350° for 30 minutes.
Place noodles in 9 x 13-inch pan. Mix next 5 ingredients and pour over noodles. Add Mozzarella cheese on top of sauce. Mix next 3 ingredients and pour over Mozzarella cheese. Top with grated Cheddar cheese and bake 30 minutes at 300°.
Use equal amounts of cream cheese and sour cream (I used 16 ounces of each). Mix thoroughly and add enough hot taco sauce to a light pink coloring. Form and flatten on a large round tray. On top layer the following vegetables: tomatoes, green peppers, scallions, avocado and olives. Top with grated Cheddar cheese and add additional taco sauce on top. Serve with Doritos chips.
Roll out the dough and put in a jelly roll pan. Melt oleo; spread on dough. Mix together the spices and sprinkle over dough. Sprinkle Cheddar cheese on top. Put in the refrigerator until the oleo is set. Cut into serving pieces. Bake at 425° for 10 minutes. Can make early in the day and refrigerate until baking time. Can freeze baked bread sticks, warm in microwave.
Combine all ingredients except hot dogs in large pan; cook for 20 minutes. Add hot dogs to sauce; cook until liquid has boiled down and is slightly thick. Can be put in the crock-pot on low for about 6 hours.
Peel eggplant and cut into cubes. Cook in boiling salt water. Drain well. Mash eggplant down with a fork. Brown ground beef in butter with spices, onion and green pepper. Stir in eggplant and cooked rice. Spoon into lightly greased Pyrex casserole. Sprinkle with bread crumbs and grated Romano cheese. Cover and bake at 375° for 20 minutes.
Put corn in 250° oven to keep warm. Combine all ingredients, except baking soda. Place over medium heat, stirring until sugar dissolves. Boil to firm ball stage (248°). Remove from heat. Stir in baking soda. (It will foam.) Pour over corn and mix well. Place in shallow pans. Return to oven for 45 minutes, stirring every 15 minutes. Cool and place in airtight containers.
Cream the shortening and sugar. Add eggs, then mashed bananas and sour cream or buttermilk. Sift baking soda and flour and add. (Batter looks curdled.) Use a 9 x 5 x 2-inch greased loaf pan. Bake at 350° for 1 hour or until done.
Preheat oven to 400°. Boil and drain macaroni. In a casserole dish, add macaroni, evaporated milk, plus enough water to make liquid come to the top of the macaroni. Cut butter into little slices. Place around dish. Add eggs. Place slices of cheese all around dish evenly so cheese will be in all areas. Add salt and pepper to taste. Bake, covered, about 30 to 40 minutes.
Fry bacon; remove and place on paper towel. Brown onions and bell peppers in drippings. Add tomatoes, sauce, Tabasco and crumbled bacon. Pour in greased casserole; sprinkle top with Parmesan cheese and bake at 325° for 30 minutes or until rice is dry enough to separate.
Heat oven to 425°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Beat all ingredients, except blueberries, with wire whisk or hand beater until well blended. Fold in blueberries. Spread batter in pan. Bake 14 to 16 minutes or until top is light golden brown. Cut into 12 pieces. Serve immediately. Yields 6 servings.
Saute onion in butter. Stir in tuna and saute briefly. Add spaghetti sauce and parsley. Simmer 10 minutes. Serve over macaroni. Serves 4 to 6.
Cream well together the butter and sugar. Add eggs, one at a time. Whip after each egg. Add vanilla wafer crumbs and milk to mixture. Fold in coconut and pecans. Grease and flour a tube pan or Bundt pan. Bake in 350° oven for 1 hour. Must be cooled completely before removing from pan. Sprinkle top with powdered sugar.
Drain beans. Mix all ingredients and put in casserole. Bake 2 hours at 300°.. Turn oven off and let stand 1 hour.
Mix together. Add small amount water if dough seems stiff. Pack firmly in pastry tube. Squeeze in long strands. Bake at 375° for 15 minutes. Cut into sticks immediately on removal from the oven. Let cool slightly before removing from the pan.
Dissolve jello into water. Combine all ingredients in a saucepan. Cook over low heat for 45 minutes to 1 hour. Stir occasionally. Pack in jars.
Add ingredients in order given, except for vanilla. Beat for 2 minutes, then add vanilla. Beat 1 more minute. Bake at 375° for 35 minutes in a 13 x 9 x 2 1/2-inch or 9-inch round pan.
Cover cucumbers, onions and green pepper with cold water. Add salt. Refrigerate overnight. Next day, drain water off. Rinse well. Mix sugar, vinegar and celery seed. Mix into cucumbers. Then freeze.
Preheat oven to 350°. Sprinkle beef with salt and pepper. Place in a large skillet. Brown meat on fat side over high heat. While meat is browning, pare carrots and potatoes. Cut in chunks. Slice onions. Remove meat and place in large roasting pan. Add onions to skillet. Saute until golden brown. Spoon onions over meat. Surround meat with vegetables. Add 1 cup water. Roast covered 2 1/2 to 3 hours or until meat is done.
Combine cream cheese and mayonnaise in mixer bowl. Beat until smooth. Add next 7 ingredients, blending well. Refrigerate until easily shaped. Roll into ball. Roll in pecans or sesame seed. Refrigerate until firm.
Drain kidney beans. Mix all ingredients thoroughly. Refrigerate a few hours before serving to improve flavor.
Cream butter and sugar. Add nutmeg. Add eggs and beat until ingredients are mixed. Add vanilla and milk. Pour into a pie crust that has been rinsed with ice water. Bake at 450° for 12 minutes. Reduce heat to 325° and bake 25 minutes (or until pie is set).
Place beans in greased casserole. Cover with soup and onions on top. Bake 20 to 30 minutes at 350°. Serves 8.
Take crumbs and 1/2 cup sugar and butter and mix together. Put in a 13 x 9 pan. Beat cream cheese, eggs, sugar and vanilla. Pour over graham cracker crust and bake until set, 10 to 15 minutes. Put the cherries on top with whip cream.
Roll meat in flour, salt and pepper. Brown in canola oil. Place meat in Dutch oven; pour the other ingredients over it. Simmer, covered, about 4 hours. Add more water, if needed. Cook 6 potatoes and 6 carrots (quartered) and 1 stalk celery separately, until tender; add to meat mixture the last 15 minutes of cooking time.
Combine broccoli, corn, egg, salt and pepper in a 1 1/2-quart casserole. Blend stuffing and butter or margarine. Sprinkle on top of broccoli-corn mixture. Bake at 350° for 45 minutes.
Beat eggs very slightly. Add all other ingredients and blend. Fold into a 9-inch unbaked pie shell. Bake in oven for 45 to 60 minutes at 300°.
Brown onion, bell pepper and celery. Add tomatoes, mushroom soup and celery soup. Mix all ingredients, including chicken, together in a large oiled baking dish. Cook at 300° for about 30 minutes. When it is hot all the way through, remove from oven and sprinkle 1 pound of grated cheese on top, followed with layer of chopped pimentos and sliced green olives.
Mix all together and spread on muffins. Cut into fourths and freeze on cookie sheet. After they are frozen, you can stack these. Cook while frozen. Broil about 5 minutes or until brown. Add paprika to top, if desired.
Saute onions in butter. Add rice, cottage cheese, sour cream, salt, pepper, Cheddar cheese and chillies. Pour into casserole pan and bake uncovered at 350° for 40 minutes.
Sift all dry ingredients. Combine shortening and sour cream and beat for 2 minutes. Add chocolate, eggs, vanilla, hot water and dry ingredients. Turn into well-greased and floured pans. Makes 2 (8-inch) pans baking for 35 minutes, 2 (9-inch) pans baking for 25 to 30 minutes or a 13 x 9 x 2-inch pan for 30 to 40 minutes. Bake at 350°.
Cook meat until browned; drain. Add beans, tomato sauce, chili powder and garlic salt. Heat to boiling. Place chips in an ungreased 2-quart baking dish. Top with meat mixture. Spread sour cream on top of meat mixture. Top with cheese. Bake, uncovered, at 350° for 20 to 30 minutes, or until bubbly. Serve with lettuce and taco sauce. Makes 6 servings.
Slice tomatoes and soak in salt and water overnight. In the morning, rinse and drain. Slice onions and add to the tomatoes. Boil vinegar, sugar and spice for 15 minutes; add to tomatoes and onions. Boil for 15 minutes more. Pack in hot, sterilized jars and seal. Yields 10 pints.
Place all ingredients in blender container. Cover and blend until well mixed (high speed). Empty into serving dish; cover and chill at least one hour. Serve with crisp raw vegetables. Makes two cups.
In greased baking dish, mix rice, soups and milk. Add uncooked chicken. Melt together butter and sugar; stir in. Season with garlic powder, salt and pepper. Bake at 325° for 1 1/2 hours. Enjoy! Great dish for a potluck dinner.
Combine applesauce and gelatin in small pan and let sit for 5 minutes. Heat until simmering. Remove from heat and add remaining ingredients. Stir and turn out onto plastic wrap. Knead until smooth. Cover with second sheet of plastic and roll 1/4-inch thickness. Cut shapes. Make holes for hangers with straw and dry on wire rack overnight. Makes 20.
Combine all ingredients in covered casserole; bake at 250° for 5 hours until meat is tender. Or put in slow cooker.
In 10-inch skillet, cook ground beef over medium heat until browned, drain well.
Layer chopped cabbage and onions in large bowl. Sprinkle 1 tablespoon sugar over top. Combine vinegar, 1/2 cup sugar, salt, mustard and celery seed; bring to a boil. Remove from heat and add oil. Bring to boil again. Pour over cabbage and onions. Cover tightly and store in refrigerator overnight. Stir occasionally. Drain and stir before serving. This will keep in refrigerator for two weeks.
Arrange on paper towels or napkins 1 cookie topped with 1/2 of candy bar and 1 marshmallow and cover with another cookie. Microwave on Full power for 3/4 to 1 minute in wrapped towel or napkin. Let stand before unwrapping. Repeat for second cookie.
Mix apple juice and Sure-Jell in large pan and bring to a boil. Add sugar. Cook until mixture jells, stirring constantly. Pour mixture into jars.
Cut chicken as for frying. Salt and place in skillet. Pour Coke and catsup over chicken. Simmer until chicken is done and tender, using a lid on skillet. Remove lid and finish cooking until Coke and catsup are a thick sauce.
Mix all ingredients together and bake at 325° for 1 to 1 1/2 hours in a greased and floured tube pan.
Mix all ingredients together. Take 1 1/2 teaspoons of dough and press into greased mini muffin pan. This will make 2 dozen.
Melt margarine. Remove from heat and mix in the next 3 ingredients. Press mixture into an ungreased 9 x 13-inch Pyrex dish. Melt chocolate chips and spread over peanut mixture. Refrigerate 30 minutes, then cut into 1-inch pieces. If you refrigerate longer than 30 minutes the chocolate will be difficult to cut.
Melt margarine and sweetener together until smooth. Cool to lukewarm. Add eggs and beat well. Add flour, baking powder, vanilla and walnuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Sprinkle with nonsugar substitute. Cool and cut into squares. Yields: 70 squares. Carbohydrate 2.4 g, protein .5 g, fat .9 g, calories 25. One square = 1/2 fat exchange.
Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
Break cauliflower into flowerets; cook in boiling, salted water until tender, about 10 minutes. Drain; set aside.
Measure in bowl the warm water and yeast. Stir in 1/2 cup sugar, salt, eggs, margarine and 2 cups of flour. Add 2 more cups flour. Cover and let rise until double (1 1/2 hours). Divide into 4 parts (roll like pie). Cut into 8 pieces and spread with butter. Roll into crescents.* Let rise 1 hour. Bake at 350° for 12 to 15 minutes. *At this point, these may be frozen. Let rise 5 hours and bake.
Chop tomatoes, garlic and onions in blender. Pour into large heavy kettle. Add remaining ingredients. Simmer 4 hours or until thick. Pour into quarts or pints. Process in hot water bath 10 minutes for pints, 15 minutes for quarts.
Melt oleo and marshmallows. Put in vanilla and coloring; stir. Add corn flakes. Drop by teaspoons on waxed paper to form a wreath. Put red cinnamon candies for berries.
Cook together beef, onion and garlic until beef is brown; drain. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes.
Mix milk, vanilla pudding and whipped cream. Layer wafers, bananas, then mix. Repeat layers, ending with pudding.
In crock-pot, put little smokies, jar of jelly and 4 tablespoons mustard. Set crock-pot on high until all ingredients are melted. Set crock-pot on low and enjoy. Great for parties. Makes a delicious finger food.
Mix together. Bake 25 minutes at 350°. Serve warm with crackers.
Combine chicken, milk and butter. Add corn. Pull from heat and add well beaten eggs. Mix well. Put back over heat and cook slowly to keep the eggs from curdling. Pull from heat and let stand a few minutes, then add tomatoes. Put back over heat and simmer slowly. Add crackers to thicken. After adding crackers, salt to taste. Will serve approximately 12 to 15 people.
Rice: Put a little cooking oil into pan. Cook onion until tender and beginning to brown. Add 1 cup of rice and let it fry until its begins to change color. Add 2 cups of water and chicken bouillon cube. Add shredded carrot and salt to taste. Bring to boil and cook on low until water is gone-approximately 20 minutes.
Soften cheese. Beat cheeses together until well mixed and smooth. Add pecans, chili powder and garlic powder. Mix and roll into balls. Sprinkle with extra chili powder if desired. Refrigerate until ready to serve.
Cream sugar, peanut butter and shortening thoroughly. Add eggs and mix well, then add dry ingredients. Mix well. Shape into 1-inch balls and place on greased cookie sheet. Flatten with a fork. Bake 8 to 10 minutes at 375°. Makes 6 dozen.
Drain cherries and add enough water to the juice to make 2 3/4 cups. Bring the juice to a boil and pour over gelatin. Stir until dissolved. Cool juice and gelatin, then add the wine. Chill in refrigerator until slightly thickened. Add cherries and nuts. Pour into ring mold. Allow to set. Excellent with avocado halves stuffed with crab or lobster salad.
Melt the butter in an 8 or 9-inch pan. Sprinkle the remaining ingredients over the butter. Bake for 25 minutes at 350°.
Prepare cake mix as directed on package and add peanut butter. Bake at 325° for 25 minutes or until cake tests done. Contains 169 calories per serving.
Melt oleo and add spices. Spread on all sides of bread which has been cut in fourths (lengthwise). Bake on cookie sheet at 300° for 30 to 40 minutes.
Mix and press in bottom of well-greased and floured 13 x 9-inch baking pan.
Beat egg whites until stiff. Put crumbled Ritz crackers in a buttered pie plate. Mix together the egg whites, walnuts, vanilla and sugar. Pour all in the pie plate and bake at 325° for 30 minutes. Cool. Serve with whipped cream.
Heat beer to boiling point. Add margarine to beer until melted. Let cool to lukewarm. Add yeast, hot roll mix, brown sugar, wheat germ, salt and eggs. Mix well. Transfer to greased bowl and let rise, covered, in warm place for 1 1/2 hours. Knead and shape into loaves. Let rise 30 minutes. Bake 30 to 40 minutes at 350°.
Blend oleo, sugar and eggs. Add flour, salt and baking powder along with water. Add nuts, coconut, orange slices and oatmeal. Place in 2 rolls and chill overnight. Bake at 375° for about 12 minutes or until brown.
Cut Twinkies in half lengthwise and place in a 9 x 13-inch baking dish with cream side up. Pour cooked vanilla pudding over Twinkies. Top with sliced strawberries; thaw, if frozen. Spread with Cool Whip to cover strawberries. Chill and serve.
Preheat oven to 450°. Remove and discard skin from chicken, cut each breast in half. Combine bread crumbs with 1/4 cup Parmesan cheese. Dip each seasoned chicken breast in flour, then beaten egg, then bread crumbs. Saute chicken in olive oil until brown on both sides (about 5 minutes each side). Combine spaghetti sauce, garlic and oregano. Pour into 13 x 9-inch baking dish. Arrange chicken over sauce bone side down. Cover loosely with foil; bake 30 to 40 minutes. Remove foil from baking dish. Top each chicken piece with one slice of Mozzarella cheese. Sprinkle with remaining Parmesan. Return to oven and bake 10 minutes or until Mozzarella is lightly browned.
Cook spaghetti, drain and rinse 3 times. Combine all ingredients in large bowl. Best made 1 day ahead.