HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put crushed wafers in bottom of 9 x 9-inch pan (reserve some for top). Cream butter and sugar. Add eggs and beat until smooth. Spread over crumbs. Whip cream stiff. Mix with drained pineapple. Spread over mixture and top with remaining crumbs. Chill overnight.
Mix oats, chips, coconut and nuts together in bowl. In a pan, combine milk, salt, sugar and butter and bring to a boil. Pour over oat mixture; mix well. Drop by teaspoons on waxed paper.
Flatten thin chicken breasts. Slice thinly the carrot, bell pepper and onion. In vinegar, dissolve the bouillon, chopped fine garlic, oregano and black pepper. Divide this mix in half. Marinate chicken breasts with mix. Add to ground beef the spices, 1/2 of mix and egg. Let sit for awhile. Flatten chicken breasts on board. Cover with layer of ground beef. Add sliced onion, bell pepper and carrot. Roll. Cook in shallow pan with 1 1/2 cups water for 1 hour. Cool. Serve sliced, garnished with parsley.
Beat eggs. Add all ingredients, except mix melted butter and bread crumbs together. Distribute on top evenly. Bake at 350° for 20 to 25 minutes. Knife should come out clean.
In a large skillet, cook the ground turkey, onion and green pepper until meat is no longer pink. Drain off liquid. Stir in the tomato sauce, salt and pepper. Cook noodles according to package directions. In a small bowl, combine the cheese, yogurt and the poppy seed; toss the cheese mixture with the hot noodles. Layer 3/4 of the noodle mixture in a 13 x 9 x 2-inch baking dish. Spoon the meat mixture over the center of the noodles. Layer remaining noodle mixture over meat. Bake covered at 375° for 30 minutes. Uncover and cook 10 to 15 minutes. Makes 8 servings.
Place turkey in bottom of ungreased 9 x 13-inch casserole. Mix soup, sour cream and milk together and pour over turkey. Saute onion and celery. Add broth and mix with dressing and spread dressing over top and cover with foil. Bake at 350° for 1 hour.
Place butter in shallow baking dish. Put into 400° oven until butter is browned but not burned. Place fillets in hot butter and return to oven for 10 to 15 minutes. Then turn fillets over and baste with butter and juice. Sprinkle each fillet with lemon juice, Worcestershire, cheese, salt, pepper, onion powder and paprika. Place in oven for about 5 to 6 minutes or until done. Place under broiler and broil quickly. Baste fillets with sauce.
Mix. Pour on top of crust. Bake at 325° for 40 minutes. Sprinkle with powdered sugar.
Blend first 5 ingredients, then add flour. Roll to desired thickness on flat floured surface. Let dry at least one hour. Cut into strips. Keep in an airtight Ziploc bag.
Cook noodles until tender-firm, drain thoroughly and add all other ingredients. Mix well. Pour into a greased 9 x 14-inch Pyrex baking dish and bake uncovered at 350° for about 35 minutes until well browned. Serve as a side dish.
Combine flour, salt and pepper in a shallow bowl. Coat chicken. In a large skillet, melt butter. Brown chicken. Add onion and celery and cook for 3 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are tender.
Mix together dry ingredients. Add egg and water (enough water to make it smooth; not too dry or not too runny). Bake at 350° for about 25 minutes or until golden brown.
Mix all ingredients, except potatoes and cornstarch. Shape into balls; fry on all sides. Drain. Peel and quarter potatoes. Put potatoes and meatballs in a large pot; cover with water. Boil for about 20 minutes, or until done. Remove potatoes and meatballs from liquid. Mix the cornstarch with a little water to form a paste. Add paste to the boiling liquid, stirring constantly until thickened. Return potatoes and meatballs to gravy. Heat through.
Boil tortellini according to instructions on package. While the tortellini are cooking, mix the oil, vinegar, garlic and mustard together well. Strain tortellini and add the oil mixture and all other ingredients and toss. Let set for 15 minutes before serving. It may be refrigerated and served the following day.
Cook onion with a small amount of bacon grease in a skillet. Add okra, tomatoes and 1 can of water. Add salt, pepper and 2 teaspoons sugar. Cook on medium heat until it cooks down and thickens.
Mix cake mix and Jell-O together dry. Add oil, milk and eggs, one at a time. Use mixing directions on back of box. Add remaining ingredients. Pour into a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool thoroughly before frosting.
Add 1 package Jell-O to 1 1/4 cups boiling water. Dissolve well. Into a large glass bowl or mold, pour 3/4 cup of Jell-O. Chill 15 minutes or until slightly firm. Add 3 tablespoons sour cream to remaining Jell-O. Pour on top of jelled Jell-O.
Cream butter and sugar together until fluffy. Stir in vanilla; add eggs one at a time, beating after each addition. Sift together flour, salt and baking soda. Stir in rolled oats. You can add raisins, coconut or nuts. Drop by teaspoon about 2 inches apart onto well-greased cookie sheets. Bake in 350° oven for 10 to 15 minutes. Makes 14 dozen.
Melt butter in deep dish. Mix flour, sugar and baking powder. Add milk and mix. Spoon over melted butter. Heat fruit with sugar and pour over dough. Bake in a 350° oven for 30 to 45 minutes. Crust will be golden brown and will rise to the top.
Mix sugar, eggs and vanilla. Add broken bread. Let absorb liquid. Pour in 9 X 12 inch buttered pan. Cut butter in pats. Place on top. Sprinkle with cinnamon. Bake at 350 degrees until brown, about 1 hour.
Beat egg, sugar and vanilla by hand until light and fluffy. Sift flour, baking powder and salt together. Blend or fold in with apples and nuts (by hand). Pour into well buttered cake pan. Bake at 325° for 25 minutes. Top with whipped cream or ice cream, if desired.
Mix all of the ingredients in your crock-pot. Cook at 212° for 10 to 12 hours. Makes 4 large servings.
Mix graham cracker crumbs and butter to make crust. Press into a spring-form pan and set aside. Cream cheese and sugar together. Add ricotta cheese, sour cream, eggs, vanilla and flour. Beat until smooth; it will look like a milkshake.
Cook spaghetti. Put mushroom soup in casserole and stir in 1/2 can milk. Slice wieners in rounds and chop onion. Add wieners, chopped onion and other ingredients to soup. Stir and then mix spaghetti. Put in casserole in a 350° oven and let cook 30 minutes.
Warm milk in large pan on stove until is pretty warm, but not hot to touch. Mix rennet tablet in small amount of water to dissolve; set aside. Using some of milk, mix with flour (as for making gravy) until smooth. Then pour into remaining milk, mix, then add rennet; mix well. Let set for 45 minutes until feels solid, then stir. Using small wire strainer, remove whey from curds. Beat eggs, sugar and cream; add to curds. Stir well. Bake in greased baking dish until brown and done at 400° first 15 minutes, then 375° until done. Check by inserting knife and coming out clean.
Heat oven to 375°. Mix together sugars and flour. Beat in thoroughly eggs, milk, vanilla and butter. Fold in nuts. Pour in pastry lined pans. Bake 40 to 50 minutes.
Preheat the oven to 350°. Lightly grease a nonstick baking sheet. Arrange the potato slices in 1 layer on the baking sheet and bake, turning occasionally, for 45 minutes or until golden brown.
Layer rice and chicken. Sprinkle with onion soup mix and cream of chicken soup. Cover and bake 1 1/2 hours at 350°. Remove cover and brown a few minutes.
Sift flour and sift again. Add salt. Cream shortening, sugar and vanilla. Mix with electric mixer and add flour and nuts. Mix well and form into balls. Place on ungreased cookie sheet. Bake at 400° for 15 minutes. Remove from oven and roll into powdered sugar.
Cream butter; add cheese, Tabasco sauce, flour, salt and Rice Krispies. Form in small balls and flatten with a fork dipped in warm water. Place on ungreased cookie sheet and cook until light brown.
Place half of the hamburg in the bottom of a buttered casserole dish. Follow with 1/2 cup of celery, then layer 1/2 cup onion, then 1/2 cup carrots, then 1 cup potatoes and sprinkle 3 tablespoons raw rice over mixture. Add some butter, salt and pepper. Repeat layers with remaining ingredients. Pour over 1 can tomato soup. Bake 3 hours in slow oven (300°).
Thoroughly combine cream cheese, sugar, eggs, salt and lemon juice. Fill paper cups 3/4 full. Place close together on ungreased baking sheet. Bake in 350° oven for 10 to 12 minutes. Chill. (May be stored, covered, in refrigerator one week or frozen.) To serve, top with cherry and small amount of pie filling. Makes approximately 10 1/2 dozen. Nice to serve at teas or receptions.
In medium bowl, mix eggs and milk together. Set aside. Line bottom of pie shell with cheese, then sausage. Pour egg mixture into pie shell; add seasonings. Sprinkle parsley in the middle. Bake at 400° for 15 minutes, then reduce heat and continue cooking at 350° for 45 minutes. Let cool.
Spread cream cheese on ham slices. Roll ham up; cut diagonally into 1-1/2 inch sections. Secure with toothpicks.
In large saucepan, combine potatoes, celery, onion, carrots, chicken broth, garlic, salt and red pepper. Cover and cook until tender (20 minutes). Add one cup cream; heat. In medium bowl, blend dip and flour; stir in the remaining cup of cream gradually. Pour about 1/3 of the hot potato mixture into the dip mixture and return to saucepan. Cook and stir until thickened. Garnish with crumbled bacon.
Add 2 to 3 teaspoons of above mixture to 1 cup hot water. Can be used with cold water, also.
Saute onion in butter until tender; add mushroom soup and garlic cheese and stir until cheese melts. Add chicken and can of mushrooms. In 2-quart casserole, put cooked broccoli; pour chicken mixture over broccoli and top with cracker crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Lightly coat 12-cup Bundt pan with vegetable cooking spray. In a small bowl, combine chocolate chips, walnuts, 1/2 teaspoon cinnamon and 1/4 cup sugar. Set aside. In a large bowl with an electric mixer at medium-high speed, beat butter and remaining sugar until light and fluffy. Reduce speed to slow; add the rest of the cinnamon and the remaining ingredients. Beat 3 minutes or just until completely smooth. Sprinkle 1/3 of the chocolate-nut sugar on the inside of the pan. Drop in half of the batter in big spoonfuls. Sprinkle with another third of the chocolate-sugar mixture. Pour in other half of the batter. Sprinkle with remaining chocolate-nut sugar. Bake 40 to 45 minutes or until a toothpick inserted into the middle comes out clean. Cool. Turn coffee cake out of pan and cool completely before cutting. Serve crusty side up.
Pare apples and slice thin. Combine sugar, flour, spices and salt; mix with apples. Line a 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust crust; sprinkle with sugar for sparkle. Bake in hot oven (400°) for 50 minutes or until done.
Preheat oven to 350°. Beat eggs well and add sugar, flour, and meal. Mix well and add remaining ingredients. Pour into umbaked pie shell and bake 30-40 minutes or until golden brown.
Beat together in a blender. Bake mousse in miniature muffin tin about 10 minutes. Wrap each mini mousse in phyllo dough. Bake at 350° for about 15 minutes.
Mix all ingredients together except egg whites. Cook until thick over medium heat. Pour into crust. Beat egg whites until stiff. Add a pinch of salt, 1 tablespoon sugar and 3 packages Sweet 'N Low; beat until blended. Top pie and brown slightly in 300° oven.
Put butter, brown sugar, syrup and salt in microwave in casserole for 2 minutes at High power. Stir and microwave another 2 minutes. Put popcorn in brown bag. Pour syrup mixture over popcorn and shake. Put in microwave on High for 1 minute. Shake again. Microwave another 1 minute. Shake and microwave 1 more minute. Put on cookie sheet to dry. Enjoy.
Mix all together. Wash and dry fish. Heat oil 1 to 2 inches deep. Dip fish in batter and fry.
Mix first 3 ingredients and add chicken. Dice other ingredients and add to cheese mixture. Spread on flour tortillas. Roll and chill. Slice and serve with picante sauce.
Mix butter or margarine (melted) together with flour. Spread in 13 x 9-inch pan with fork. Bake at 350° for 15 minutes, then cool.
Mix sugar, shortening, egg and vanilla. Stir in milk. Sift and add flour, salt and baking powder. Blend in blueberries. Pour into greased tube pan and top with crumb mixture. Bake 45 to 50 minutes at 375°.
Mix together until the butter is crumbly with cake mix and 1 egg. Press into 9 x 13 x 2-inch pan. Cream until fluffy: cream cheese, powdered sugar, vanilla and eggs. Pour over crumb crust. Bake at 325° for 45 minutes until golden brown. Cool and cut into squares.
Split bread lengthwise. Butter one side. Spread mustard on other side. Put a layer of ham, then roast pork, then salami and Swiss cheese. Put dill pickle slices on top. Cut sandwich into 4 servings and warm.
Cream butter and sugar. Add water and vanilla, then flour and nuts. Shape into crescents and bake 15 minutes at 325°. Makes 100 large or 150 small crescents.
Mix all ingredients together. Bake in a greased tube pan for 45 to 55 minutes at 350°.
In mixing bowl, mix flour and eggs together, then add cream cheese, sweet butter and vanilla; stir well. Bake at 350° for 60 to 65 minutes.
Preheat oven to 350°. Grease pan. Sift flour, baking powder, baking soda and salt. With electric mixer at medium speed thoroughly mix shortening with sugar, then with eggs until very light and fluffy, about 4 minutes. Then at low speed or blend beat in flour mixture alternately with bananas, just until smooth. Turn into pan. Bake 1 hour or until done. Cool in pan 10 minutes; remove. (Cool overnight before slicing.)
Saute celery and onion in butter. Add all other ingredients, except bread crumbs. Mix well. Pour into casserole dish and top with bread crumbs. Bake at 325° for 45 minutes. Serves 6 to 8.
Pour cold milk into shaker or mixer. Sprinkle gelatin over milk. Put lid on shaker or mixer very tightly. Shake or mix very hard for at least 1 minute. (If using shaker, be sure to hold top and bottom of container.) Pour into glass and drink right away.
Pare very thinly the rind from the orange (no whites). Blot peel on paper towels to remove excess oil. Put peel into a 4-cup screwtop jar. Add 2 cups vodka. Cap jar and store in a cool dark place for 2 days until the vodka has absorbed the flavor and color of the peel. Remove peel and discard it. Add sugar and shake vigorously until sugar is dissolved. Add remaining cup of vodka and stir well. Cap and store in a cool dark place for a week to age. Makes 1 quart.
Toss the cabbage slaw and fruits in a large bowl. Set aside. Stir Miracle Whip salad dressing, honey and poppy seeds in a small bowl. Pour over the cabbage and fruits. Gently mix together. Refrigerate. Makes 6 servings.
Boil whole head of cabbage for about 5 to 10 minutes until leaves are a little limp. Remove and cool. Cut or pull off leaves and chop up remaining cabbage and set aside. Try to keep each leaf in one piece. Mix ingredients well and place small amount into each leaf and roll up securely. Set aside until all are wrapped. Place rest of cabbage in kettle and put cabbage rolls on top. Add 1 quart tomatoes and 1/2 cup water. Boil on stove about 1 to 1 1/2 hours. Also can be baked at 350° for about 1 hour.
Mix flour and milk. Add eggs and mayonnaise. Add cheese, crab meat, green onion, bacon bits and shrimp. Pour into unbaked pie shell, then bake at 350° for 40 to 45 minutes. (Makes 2 store bought 9-inch pie shells.)
Mix grated cheese thoroughly with butter. Sift flour, salt and cayenne pepper. Add gradually to mixture. Roll out and cut with small cutter. Bake in 325° or 350° oven until lightly browned.
Cut biscuits in quarters. Place margarine in a round cake dish and microwave for 1 minute and 30 seconds on High or until margarine is melted. Immediately stir brown sugar and cinnamon into melted margarine. Add biscuit quarters, 1/4 at a time, and stir to coat with mixture. Arrange biscuit quarters evenly in dish. Microwave 4 to 5 minutes on High or until biscuits are slightly firm to touch.
Combine all ingredients; pack lightly into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 hour. I like to bake mine in muffin pans. Bake until light brown.
Heat broth, water, carrots, celery, onion and seasonings to boiling in Dutch oven. Reduce heat. Cover; simmer until carrots are tender, about 15 minutes. Stir in chicken and noodles. Heat to boiling; reduce. Simmer uncovered 7 to 10 minutes. Stir in onions. Yields 6 servings.
Brown ground beef, onion and bell pepper. Cook until done. Drain, then put into casserole dish. Heat soup and water. Pour over mixture. Put Tater Tots on top and cover with grated cheese. Cover with foil and cook 50 minutes at 350°.
Boil sugar, milk and dates until a soft ball forms in cold water. Remove from stove. Cool to lukewarm. Add vanilla, butter and nuts. Beat until firm enough to form in a roll about 1 or 2-inches in diameter. Roll closely in a clean wet cloth. Let remain until cold. Remove from cloth. Cut with sharp knife into slices 1/4 to 1/2-inch thick.
Brown sausage and drain off grease. Cut up Velveeta into small cubes. Allow cheese to melt almost completely over sausage on low heat. Add Ragu sauce and stir easy to mix. Place small amount on each slice of bread and put on cookie sheet. Place cookie sheet in freezer for 10 to 15 minutes. Remove and place in storage container. When needed, bake on cookie sheet, greased with Pam, at 350° for 10 plus minutes. Remove and serve.
Layer onion rings and green pepper rings over cabbage in large bowl. Combine other 7 ingredients and heat to boiling. Stir occasionally. Pour over cabbage, onion and pepper. Refrigerate, tightly covered, at least 4 hours. Toss lightly.
Wash, pat dry and remove stems from mushrooms. Chop stems and set aside. In large skillet, melt butter. Brush mushroom caps with butter and place in a shallow baking dish. To remaining butter add onions and stems; saute 2 minutes. Add bread crumbs, cheese, nuts, parsley, salt and pepper. Stir lightly. Spoon into mushroom caps, piling high.
Place cereal and seasonings in blender until crushed to coarse texture, not powder. Pour into bowl. Beat egg and milk together in separate bowl. Dip chicken, one piece at a time, in egg mixture until covered, then dip in cereal mixture until coated. Place pieces side by side in large oven pan. Bake at 375° for 1 hour.
Let dough raise according to recipe. Shortly before dough is ready to use, brown hamburger and onion. Add chopped cabbage and small amount of water. Cover and steam until cabbage is tender. Let cool.
Mix together. Pour into ice cream freezer. Fill to full line with skim milk. Freeze and enjoy.
Fry noodles in oil until lightly brown and remove from pan. Add tomato sauce and onion juice until it evaporates. Add noodles, broth, parsley and season with salt and pepper. Boil in low heat until noodles are cooked. Serve in individual bowls and garnish with cheese.
For Spaghetti: Brown meat; remove fat. Boil water for 6 servings of noodles. To meat, add sauce and spices; simmer 20 minutes. Serve over cooked noodles. Good with garlic bread.
Cook hamburger and onion together. Mix all other ingredients together. Pour over potatoes. Cover and bake at 375° for one hour and 15 minutes. Remove cover and bake for 15 minutes more.
Combine flour, Equal and salt in medium bowl. Cut in margarine with pastry blender until it resembles coarse crumbs. Mix in water, 1 tablespoon at a time, mixing lightly with a fork until dough is formed. Refrigerate until ready to use. Double recipe for a two-crust pie.
Melt butter. Mix all together. Pour into an unbaked pie shell. Bake 10 minutes at 275°, then 50 minutes at 300° or until top is golden brown.
In skillet, brown beef and onion; drain off fat. Stir in soup, sauce and milk. Reduce heat; cover and simmer 20 minutes. In small skillet, dip tortillas in a little cooking oil until limp; drain. Place the cheese on tortillas and roll up. Place in skillet and cover. Cook until heated through, about 5 minutes. Sprinkle with additional cheese; cover and cook until cheese melts. This recipe will serve 6 people.
Place tenderloin in a large bowl with marinade. Cover and chill eight hours or overnight, turning occasionally. Lift meat from marinade and roast. Baste with marinade every fifteen minutes.
Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper and garlic to the tomato liquid. Bring to a boil; reduce heat to medium and cook for 10 minutes. Add reserved tomatoes, zucchini, pepper, salt and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 5 minutes. Makes 6 servings. Serving size 3 to 4 ounces chicken.
Combine first 5 ingredients in a bowl; toss to mix. Spoon into a 6 x 10-inch casserole. Combine 2 cups flour, brown sugar, salt and remaining 1 teaspoon pie spice in a bowl; cut in butter until crumbly. Sprinkle over apples. Bake at 375° for 10 minutes. Reduce temperature to 350° and bake 30 minutes longer. Makes 8 to 10 servings.
Skin and bone chicken. Cut into 1/2-inch pieces. Saute mushrooms in oil in skillet. Toss lightly until mushrooms are light golden. Stir in celery and peppers; cook 2 to 3 minutes. Stir in chicken, cooking until it turns creamy white.
In a heavy small saucepan heat 2 squares chocolate over low heat until melted, stirring constantly. Remove from heat and cool. In a large mixer bowl beat butter or margarine until softened. Add sugar and beat until fluffy. Add milk, vanilla and cooled, melted chocolate. Beat well. Add flour and beat until well mixed. Using about 1 tablespoon of dough for each cookie shape into a 2 x 1/2-inch log. Curve slightly to form a crescent shape. Place on an ungreased cookie sheet. Bake in a 325° oven about 18 minutes or until done. Remove and cool.
Combine basil, oregano, thyme, salt, pepper, vinegar and water in a shallow 2 1/2-quart casserole; add squash. Cover with heavy-duty plastic wrap; microwave at High for 3 to 4 minutes. Let stand, covered, 3 to 4 minutes. Add onion, garlic, sweet red pepper and olive oil; toss gently. Cover and microwave at High for 2 to 4 minutes. Add sausage; toss gently. Cover and microwave at High for 1 to 2 minutes. Yields 6 to 8 servings.
Cook cabbage until nearly done. Combine with tomatoes and cook together. Fry salt pork until crisp. Add flour and cook until smooth. Add to cabbage and cook together until smooth, adding seasonings until thick.
Put in 3-quart Pyrex dish. Stir and cover. Bake in oven at 350° for 1 hour.
Brown beef in oil in deep kettle. Bring to boil rest of ingredients. Simmer 3 to 4 hours. Thicken with flour and water to make gravy. Serve over noodles.
Spray vegetable spray on Bundt cake pan. Combine cake mix, sugar and vegetable oil. Add next four ingredients and beat in mixer for 6 minutes. Stir in poppy seed. Pour in Bundt pan and bake at 350° for 40 minutes. Turn out on wire rack and cool for 10 minutes.
Mix margarine until softened. Add sugar and vanilla and beat until fluffy. Gradually add flour and chips. Beat until well mixed. Drop by teaspoon onto ungreased cookie sheet and flatten with fork dipped in sugar. Bake at 350° for 12 to 15 minutes or until golden. Cool and munch away! Makes about 3 dozen.
Combine cream cheese and milk in large mixer bowl. Beat until blended. Add salt and vanilla, then sugar gradually while beating, about 1 1/2 minutes. Yields enough for sides and tops of 2 layers.
Sift together all dry ingredients. Make a hole in the center, pour all other ingredients in the hole. Beat well. Pour into 3 or 4 greased and floured loaf pans. Bake at 350° for 1 hour. You may line your pans with wax paper to be sure they won't stick.
Mix sour cream, ranch dressing and Miracle Whip. Pour over vegetables and stir well.
Halve eggplant lengthwise. Brush all sides with olive oil. Place halves, cut side down, on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil and add to eggplant. Bake 25 to 30 minutes longer or until vegetables are tender.