HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 minutes.
Combine all ingredients except for cucumbers in a large bowl; mix well. Peel and slice cucumbers and add to first 5 ingredients; mix well. Cover and marinate overnight.
Roll dough onto rectangular baking stone. Mix all remaining ingredients and spread on dough. With pizza cutter, cut dough down the middle lengthwise. Roll the dough up jelly roll fashion, starting at the short end. (Be careful; your corned beef mixture will start to ooze out. Just stick it back in as you are rolling.) Bake at 425° for 10 minutes or until golden brown.
Add some raisins (to taste), dates, coconut and nuts (if desired). Put persimmons in colander and set in bowl. Pour hot milk over them and work pulp through colander. Add goodies to it. Pour into baking pan and cook until fork comes out clean and nice and brown. Good plain or with cream cheese frosting or Cool Whip on top.
Soften cream cheese. Add all other ingredients, including juice from green chilies or a little jalapeno juice if you like it hot (I add this). Mix with fork. Place a little filling on a tortilla (burrito style) and roll up. Put enough on the tortilla so you can taste it. Chill well. Slice when ready to serve. Makes at least 5 burritos. Keeps refrigerated for a week.
1st Layer: Mix together margarine with flour and nuts in a 9 x 13-inch pan and brown for 10 minutes at 375°. Let cool.
Wash chicken and pat dry. Cut along one side of breast or backbone to butterfly. Bake at 400° for 10 minutes. At the same time, boil 2 cups water. Add garlic and boil for 5 minutes. Drain and slip off peels. Lift out chicken. Arrange sliced potatoes and garlic cloves in pan. Set chicken, skin side up, on top. Sprinkle lightly with salt and pepper. Bake at 400° for about 1 hour or until chicken is tender.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Blend first 5 ingredients and beat for 2 minutes at medium speed. Pour into pan and bake for 35 minutes. Cool for 5 minutes.
Bring to boil; simmer 20 minutes. Cool. Marinate beef or chicken before grilling. Excellent for kabobs. Can also be used to marinate vegetables.
In a saucepan, cook carrots, covered, in a small amount of boiling water for 8 minutes. Drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters. Set aside.
Into dishpan, mix sugars, oil and sour cream. When creamy, add eggs and vanilla. Beat until frothy. Add flour, corn flakes, oatmeal, salt and soda. Shape into balls (mixture will be very thick). Place on cookie sheet. Press with a fork. Bake at 325° for 12 minutes.
In small mixing bowl, combine cucumber and salt; let stand for 10 minutes. Place cucumber in center of clean kitchen towel. Gather together each corner of towel to enclose cucumber in pouch. Squeeze pouch to release excess liquid from cucumber, discarding liquid. Transfer cucumber to medium mixing bowl. Add remaining ingredients and stir to combine. Serve on cocktail bread, crisp breads or rice cakes.
Cook vegetables in microwave for 6 minutes, covered. Then mix sour cream and celery soup with 1/2 can onion rings. Mix well in dish and bake for 30 minutes at 350°.
Brown ground beef in oil until browned and crumbly. Mix in onion, salt, pepper and rice. Cook 2 or 3 minutes longer. Add soup and water; mix thoroughly. Remove from heat. Spoon cabbage into 1 1/2 or 2-quart casserole. Pour meat mixture over cabbage to completely cover. Do not stir. Cover and bake in a slow oven at 325° for 1 to 1 1/2 hours. Makes 4 to 6 servings.
Butter a 9x13 inch dish. Spread margarine on bread slices, place in baking dish. Crumble sausage over bread, sprinkle cheese over sausage. Combine eggs, milk, salt and pepper, mix well. Pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake casserole uncovered at 350° for 45 minutes or until set and cheese is bubbling. Yields 8 servings.
Heat oven to 350. In large skillet, cook ground beef and onion until beef is thoroughly cooked, stirring frequently. Drain. Add mixed vegetables and sandwich sauce. Mix well. Bring to a boil. Reduce heat and simmer for 5 minutes or until the vegetables are tender. Spoon into an ungreased 8-inch square glass baking dish. Cook mashed potatoes as directed on the package using hot water, milk, and margarine. Let stand for 5 minutes. Spoon potatoes around the edges of the hot beef mixture. Sprinkle paprika over the potatoes. Bake at 350 for 25 to 30 minutes or until bubbly and thoroughly heated.
Cook slowly stirring until thick, about 5 minutes, sugar, eggs and vinegar. Cool. Add remaining ingredients. Mix well, serve as a vegetable dip or a spread for crackers. Nice for Christmastime because of color.
Blend dry and wet ingredients. Add pecans, dates and cherries. Drop by teaspoon into cornflake crumbs. Place on greased cookie sheet. Top with 1/4 cherry.
In a medium bowl, combine the chicken, onion and half of the shredded cheese. Set the mixture aside.
Spray 9-inch by 13-inch baking pan with Pam cooking spray. Break up bread into pan and tuck peach slices between bread pieces. Beat eggs, sugar, and vanilla together; pour egg mixture evenly over bread. Dot with butter pieces. Bake at 325° for about 55 minutes. Can be assembled the night before and refrigerated. Let sit at room temperature for 30 minutes before baking.
Mix oatmeal and boiling water together. Let cool. Stir rest of ingredients together with oatmeal mixture. Pour out into a 9 x 13 greased pan. Bake at 350° for 30 to 40 minutes. Pour icing over cake while still warm.
Pound veal between 2 pieces of wax paper until very thin. Mix flour, salt and pepper; coat veal. Melt butter in frying pan and brown veal lightly on both sides. Remove veal and set aside. Add mushrooms and saute for a few minutes. Add wine and cook over high heat for 2 minutes, scraping pan. Add chicken broth and bring to a boil. Return veal to pan and cook for 2 to 3 minutes. Place veal in platter and pour sauce over top. Serve immediately. Makes 4 servings. Garnish with lemon wedges and parsley sprigs, if desired.
In a saucepan over low heat, melt the butter, chocolate chips and peanut butter. Stir in the Crispix until it is well coated. After the mixture is coated well, pour it into a plastic bag or bowl with a lid that contains the powdered sugar. Gently toss mixture until well coated. Store in an airtight container.
Place Pet milk in freezer for 2.5 hours. Melt butter and mix with 1/5 packages of crushed graham crackers. Line 9 x 13-inch pan with crushed graham crackers (save 3/4 cup for later). Cream sugar with cream cheese. Whip Pet milk until very fluffy and will stand in peaks. Pour jello into cream cheese mixture. Combine with whipped cream and add vanilla. Pour into cracker crust. Sprinkle top with remaining crushed graham crackers. Freeze for 2 hours.
Add sugar and flour. Gradually stir in boiling water. Bring to boil for 1 minute, stirring gradually. Add berries and sprinkle with cinnamon and dot with butter. Bake at 400° for 30 minutes. This recipe will serve 10 people.
Sift flour with baking soda and salt. In small bowl, chop apples, 1/2 cup nuts and lemon peel. Combine sugar, salad oil and eggs. Beat well with spoon. Add flour mixture, mixing until smooth. Add apple mixture; stir until smooth. Spread in pan. Bake at 350° for 30 to 40 minutes. Ice with Cream Cheese Icing.
Slice apples in baking dish. Sprinkle with brown sugar and cinnamon. Mix flour, sugar, salt and baking powder in a bowl. Beat together the oil and egg. Add to flour mixture. Spread over apples. Sprinkle with coconut. Bake 30 to 35 minutes at 350°. Makes one 9-inch square pan.
Melt butter; mix with remaining ingredients and pour into unbaked 9-inch crust. Bake at 350° for 30 minutes.
Combine dry pudding to pineapple. Fold in Cool Whip. Serve over sliced angel food cake.
Combine sugar, cornstarch, corn syrup and water in pan. Bring to boil. Cook constantly until thick and clear. Add Jell-O, stirring until dissolved. Cool. Place strawberries in baked shell. Pour gelatin mixture over strawberries. Chill until firm. Top with whipped cream and serve.
In small bowl, combine sugar, cinnamon, flour and salt, mixing well. Add to apples in large bowl, tossing lightly to combine. Turn into pastry lined pie plate, mounding high in center. Dot with butter. Place top crust over apples and trim. Crimp the crust to seal. Bake at 425° for 45 to 50 minutes or until crust is golden brown. Yield: One 9-inch pie.
Combine soup, Veg-All, chicken, milk, thyme and pepper. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg. Bake 40 minutes at 375°. Cool 10 minutes before serving.
Place peaches into unbaked pie shell, round side up. Mix: 1 cup sugar, 1/4 cup butter, 1 egg, 1 tbsp flour (more if peaches are very juicy) and 1 tsp vanilla. Blend and spread over peaches. Bake at 350° for 1 hour.
Place the onion in a large bowl. Add the spinach on top. Sprinkle with raisins and nuts. Serve with your favorite French dressing.
Cream butter and sugar until fluffy; add egg and mix well. Add oil and vanilla and mix well. Add oats, cereal and coconut. Add nuts and stir well. Combine flour, soda and salt; add to other ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Flatten with fork dipped in cold water. Preheat oven to 325°. Bake cookies for 12 minutes. Cool a few minutes before removing. They stay moist and keep beautifully!
Cook rice in 2 cups of water; rinse in colander and drain. Add Cheez Whiz while rice is hot. Saute celery and onion in oleo until clear. Prepare broccoli as directed on package. Add oleo and chop very fine; drain broccoli. Combine all stuff with undiluted mushroom soup. Pour into an 11 3/4 x 7 1/2-inch Pyrex dish. Cook at 350° for 1 hour. Serves 6.
Preheat oven to 350°. Brown sausage with onion; drain and set aside. Wipe out the same pan with paper towel and melt the 1 1/2 tablespoons butter. Add beaten eggs to the pan and scramble lightly. Fold in mushrooms and sausage mixture and set aside. In a medium saucepan, melt 2 tablespoons butter with salt, pepper and flour. Add milk, stirring, over low heat until smooth and thickened. Stir in cheese to melt. Add dry mustard and blend. Fold sauce into the reserved egg mixture. Pour into a buttered casserole dish and bake 30 minutes. Can be made ahead, refrigerated and heated at serving time. Serves 6 to 8.
Blend flour, sugar and shortening. Add egg yolk and water mixture. Stir until dough forms ball. Roll out. Recipe makes three two-crust pies, plus single crust. Dough may be kept in freezer several weeks. Thaw at room temperature. Mix will not make dough tough.
Saute chicken and onion in butter for 5 minutes. Stir in mushrooms and next 9 ingredients. Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender. Remove bay leaf.
Allow crusts to come to room temperature. Cut rounds from the crust using a 3 inch biscuit cutter. Combine the butter and olive oil in a heavy skillet and heat. Add onion, eggplant, zucchini, tomato, garlic, and seasoning. Cook on medium heat for about 10 minutes or until vegetables are tender. Put about 1 1/2 teaspoons of the filling in the center of each pastry round. Pull up about 1/2 inch of the pastry over the filling all around the circle and pleat it around the edge of the filling. There will be no pastry over the center of the filling. It will be an open face filling peeking through the pleated pastry edge. Brush the pastry with the egg wash and sprinkle with Parmesan. Bake at 450 degrees for about 12 minutes or until pastry is golden brown. Makes 20.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until creamy.
Combine squash and onions; sprinkle with salt. Let set for 1 hour. Drain off liquid. Mix vinegar, sugar, celery seed and mustard seed in a saucepan. Bring to a hard boil; then add squash and onions. Bring to a boil and then fill jars.
Mix all ingredients together and bake at 300° for 2 1/2 hours. If beans become too dry, add reserved pineapple juice.
Spread softened cream cheese on large plate. Top with refried beans. Spread over cream cheese. Pour salsa over beans and top with sliced black olives. Serve with taco chips.
Combine onions, celery, green pepper, French dressing and caraway seed. Dip cauliflower tidbits into dressing. Yields 8 servings.
In large container, combine squash, onions, peppers, and salt. Cover with crushed ice; mix well. Let stand for 3 hours. Drain; rinse and drain again. In a large kettle, combine remaining ingredients; bring to a boil. Add squash mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yield: 8 pints.
Dissolve sugar in water. Add Kool-Aid (lime for green or tropical punch for red). Mix pineapple juice with sugar and water mixture. Put in freezer overnight to make icy. Add ginger ale just before serving.
Crumble sausage into a 2 1/2-quart casserole dish. Add onion and green peppers; stir well. Cover and microwave on High for 7 to 8 minutes or until sausage is browned, stirring once. Drain well; set aside.
Combine all dry ingredients. Add oil, vanilla, eggs and carrots. Beat until smooth. Grease and flour loaf pans. Bake for 45 minutes to 1 hour at 350°.
Rinse scallops to remove any grit and if large, cut into 1/2-inch pieces. Cook onion in butter until tender. Blend in flour and gradually add milk. Cook and stir over low heat until slightly thickened. Add salt, pepper, spice bag, scallops and Worcestershire sauce. Cook gently for 10 minutes. Remove spice bag and serve. Makes 4 servings.
Combine sugar and cinnamon in a paper bag and shake biscuit pieces in mixture. Place coated biscuit pieces in a tube pan or Bundt pan. Cook margarine and sugar until thick and pour over biscuit pieces in pan. Nuts may be added, if desired. Bake at 350° for 35 minutes. Let cool 10 minutes in pan before putting on plate.
Preheat oven to 375°. Process oatmeal in blender or food processor until oatmeal turns into fine powder. Set aside. Cream the butter with both sugars. Add eggs, one at a time, then vanilla. Add flour, salt, baking powder, baking soda and oatmeal. Stir in chocolate chips, grated Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake 10 minutes.
Crumble the sausage in medium skillet. Cook over medium heat until browned, stirring occasionally. Drain well.
Heat oil in wok or large skillet. Add remaining ingredients; stir-fry over high heat for about 5 minutes, or until zucchini is crisp-tender. Serve over Texmati rice.
Cream sugar, oil and eggs together. Sift dry ingredients together. Add all at once with buttermilk and vanilla to creamed mixture. Mix well. Stir in apples and walnuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour.
Put cookies in food processor or blender and crush until mixture looks like dirt. Set aside. Cream margarine, cream cheese and powdered sugar. Mix pudding and milk according to package directions. Add to cream cheese mixture. Fold in Cool Whip. Layer cookies, cream, cookies, cream, etc. in an 8-inch flowerpot lined with Reynolds Wrap. End with cookie "dirt" layer on top. Decorate with an artificial flower and plastic spoon resembling a small shovel to serve.
Cook lima beans in 3/4 cup water for 5 minutes, then drain. Slice onions and mushrooms, then saute them in margarine and salt. Add mushroom soup when onions are cooked. Combine lima beans with soup mixture and put it in a buttered 3-quart casserole. Sprinkle top with Parmesan cheese and pour heavy cream over the top. Serves 8 to 10. Bake at 350° for 30 to 40 minutes.
Place softened cream cheese in 8 x 8-inch dish. Pour chili over it. Sprinkle cheese over chili. Bake in oven at 300° or microwave until bubbly. Stir and serve with tortilla chips.
Cook broccoli; drain. Stir remaining ingredients except butter and stuffing mix. In separate pan, melt butter and mix stuffing in with it. Spread other ingredients in baking dish. Sprinkle butter and stuffing mix on top. Bake at 350° for 30 minutes.
Sprinkle chicken with Lawry's seasoned salt. Brown on all sides in hot oil; drain. Combine taco seasoning mix, water and tomatoes (chopped up). Pour this mixture over chicken. Cover and simmer 40 minutes. Serve over cooked rice or spaghetti. Makes 4 servings.
Saute onion in 2-3 Tbsp. butter. Add all other ingredients. Melt and serve with tortilla chips.
Add boiling water to jello; stir until dissolved. Add combined juice and cold water. Mix in rest of ingredients. Chill until firm.
Gently toss together chicken pieces, celery, onion and crushed pineapple. Combine mayonnaise with next 4 ingredients. Adjust seasoning to taste. Pour over chicken mixture and gently toss to coat well. Refrigerate. Sprinkle with almonds just before serving.
Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Stir in asparagus and next 7 ingredients. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often. Cool slightly. Pour half of mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Transfer mixture to another container. Repeat procedure. Return asparagus mixture to Dutch oven. Stir in milk; cook just until thoroughly heated (do not boil). Dollop each serving with sour cream and garnish, if desired. Yield: 2 quarts.
In a large saucepan bring 4 cups water to a boil. Add shrimp and simmer 1 to 3 minutes or until shrimp turns pink. Drain and set aside. In a large skillet combine onion, green pepper and 1/4 cup water. Cover and simmer 3 to 4 minutes or until vegetables are slightly tender. Do not drain.
Mix everything together and bake at 350° for 45 to 60 minutes in a 9 x 13-inch cake pan (or until knife inserted in center shows that the egg is well cooked). This can be prepared and refrigerated overnight for a special Sunday morning breakfast.
Mix together first 5 ingredients and put in 8 x 11-inch baking dish. Sprinkle Cheddar cheese over the top, then crunch potato chips and sprinkle over the cheese. Bake at 400° until bubbly, then turn down to 350° for about 1 hour.
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix. Spread over top of salad, sealing to edge of bowl. Cover and refrigerate for several hours or overnight.
Spread coconut evenly in bottom of a 9-inch pie plate. Microwave on High for 4 to 6 minutes or golden brown. Toss with fork every minute. Set aside.
Melt butter in skillet. Combine mix, salt, egg and beer until smooth. Dip fish and drip excess. Fry until brown on both sides.
Preheat oven to 375°. In a large mixer bowl, beat condensed milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 6 to 8 minutes or until lightly browned. (Do not overbake.) Immediately press a chocolate candy kiss in the center of each ball. Yields 5 dozen.
Brown ground beef and sausage with onion and garlic. Add package of taco mix. Stir and brown. Place in Dutch oven. Add the peeled tomatoes (juice and all). Add tomato paste, pepper and Worcestershire. Bring to boil. Add chili powder; simmer. Add water, if needed, or flour to thicken. Simmer for about 15 minutes.
Sift together 2 cups flour and confectioners sugar. Cut in butter until mix clings together. Press in a 13 x 9 x 2-inch pan. Bake for 20 to 25 minutes or until lightly browned.
Mix flour, cheese spread and margarine thoroughly. Shape into 50 balls. Cut Smok-Y-Links into 16 pieces each. Shape cheese mixture around each piece. Place on ungreased baking sheet. Bake 15 minutes at 350°.
Add everything to melted butter, except eggs. Blend and add eggs and vinegar. Blend well with fork. Bake in a 350° oven until lightly browned.
Combine apples, celery, walnuts and raisins. Blend salad dressing, lemon juice, sugar and salt. Fold dressing into apple mixture. Chill. Serve on lettuce leaf. Makes 4 to 6 servings.
Layer ingredients in 9 x 13-inch pan. Drizzle milk over top. Bake at 350° for 20 to 25 minutes.
Slice green tomatoes. Sprinkle with salt and pepper. Let stand on paper towel for 15 minutes. Put 1 cup flour in plastic bag; add tomato slices. Fry until brown.
Brown pork chops. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup French fried onions.
Grind up peppers and onion in food chopper. Add vinegar, sugar and pickle spices (wrapped in cloth). Pour about a pint of hot water in mixture for 15 minutes; let drain, then cook slow for 35 to 40 minutes. Take off and cool. Put in jars and seal. Wonderful on dried beans.
Cook squash with 1/2 onion until tender. Drain, then mash. Add remaining ingredients. Mix and put in casserole. Sprinkle with rest of crackers. Bake at 325° to 350° for approximately 20 to 25 minutes.
Mix the first 5 ingredients as for pastry. Split dough in half and roll out to fit cookie sheet, pressing dough into corners. Put one layer of apples (sliced thin and peeled) on dough. Mix sugar and flour; sprinkle this over apples. Sprinkle cinnamon over apples also. Roll out remaining dough and place over top of apples, again pressing into corners. Cut slits over entire top. Bake at 400° for 51 minutes to 1 hour. Remove from oven and cover with thin glaze of powdered sugar and water. Do not cover tightly.
Combine together all ingredients and mix well. Press into the bottom of a 9x13-inch baking dish.
Boil for 5 minutes. Remove from heat and add 1/2 teaspoon soda and a pinch of cream of tartar. (This will be foamy.) Pour over 8 quarts popped corn. Bake at 200° for 1 hour. Stir every 20 minutes. Place on two greased cookie sheets.
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2 or 3-quart saucepan. Bring to a boil. Stir. Reduce heat. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Add salt to taste.
Preheat oven to 375°. Grease 12-inch pizza pan or cookie sheet. In large frying pan, brown ground beef and onion. Drain well. Stir in salt, pepper, chili powder and tomato sauce. Simmer while preparing crust. Separate crescent dough into 16 triangles. Arrange 13 triangles around pan, spoke fashion, with narrow tips of triangle extending over pan about 5 inches. Press remaining triangles in center of pan. Seal perforations. Spread meat over dough and sprinkle with cheese. Bring dough tips over filling to the center. Pinch edges to seal. Brush with milk. Bake for 20 to 25 minutes until golden brown.
Combine flour, salt and dash of pepper. Coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 1/2 cup water, onion and basil. Cover. Bake at 375° about 1 hour. Add potatoes, carrots and wine. Cover. Bake 1 hour longer or until tender. Makes 6 to 8 servings.
Mix crackers with 1/2 cup sugar. Add nuts and vanilla. Fold in egg whites and 1/2 cup sugar with crackers. Grease pan good. Bake at 300° for about 30 minutes. Cool. Cover with whipped cream.
Heat 1 cup syrup (drained from fruit cocktail); add gelatin and stir until dissolved. Add undiluted lemonade. Chill until partially thickened. Add drained fruit cocktail and nuts. Pour into a mold. Serve on crisp greens.
Spread this over baked crust. Bake at 350° for 25 minutes or until golden. Cool. Chill completely. Cut into small (these are very rich) diamond shaped bars. Store covered in the refrigerator.
Heat soup, gelatin and water. Stir until smooth. Stir in cream cheese. Remove from heat. Stir in rest of ingredients in order. Pour in 1-quart mold and refrigerate. Serve with Ritz or Town House crackers. Make day ahead!
In a large broiler, slice onion and lay flat in bottom of broiler. Place brisket on top of onion with fat side up. Season well with seasoned salt and pour in Pepsi. Bake at 400° for 3 to 4 hours. Take out; drain Pepsi. Mix Pepsi and sauce; baste and bake for another 45 minutes.