HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip dove breasts in soy sauce. Wrap with 1/2 slice of bacon and secure with a toothpick if necessary. Place on grill or in the oven (350°) on a rack in a pan. Cook for approximately 30 minutes or until the breast is tender.
Put cake pieces into 9 x 13 x 2-inch pan. Drizzle jello over top. Let set for a few minutes in refrigerator. Pour prepared pudding over this and add slices of banana over top. Frost with Cool Whip.
Dice onion, tomatoes, green pepper and cucumber. Combine all ingredients and chill for 2 hours. Top with chopped scallions. You may puree the soup, if desired. Serves 6 people.
In a large skillet, saute the potatoes, green pepper and onion in oil. Sprinkle with onion powder, garlic powder and seasoned salt; mix well. In a bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture, Cook until the eggs are set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Serves 6-8.
Preheat oven to 375°. Cook noodles according to package directions; drain noodles. Rinse with cold water. Mix Ricotta, egg, parsley and 1 cup Mozzarella in a bowl; set aside.
Melt butter and cream cheese together. Pour in corn and chilies. Bake at 350° for 25 minutes.
Mix. Bake in muffin pan at 450° for 10 minutes. Makes 6 good size rolls.
Rinse tuna in colander 1 minute; let drain 1 minute. Combine tuna with next 5 ingredients and toss gently. Combine mayo, lemon juice and dill. Toss gently with other combined ingredients. Cover and chill for 1 hour or until serving. When ready to serve, spoon into halved pita pockets. Use celery leaves to garnish. Makes 6 servings. Great for picnics, summertime entertaining or lunch anytime!
Melt 1/4 cup butter. Stir in 1/4 cup flour. Add chicken broth, stirring constantly until mixture thickens. Lower heat and add cheese. Stir until cheese melts. Remove from heat. Stir in chicken, carrots and the pimento. Spread in shallow 2-quart casserole. Preheat oven to 375°. Melt 1/4 cup butter. Add seasoned stuffing mix and mix well. Spread over chicken mixture. Bake for 30 minutes. Serves 8 to 10.
Boil chicken in salt water; cool and debone. Take 1 1/2 quarts broth from chicken and boil vermicelli in it. Do not drain. Saute bell pepper, celery and onion in margarine; add this to vermicelli along with Ro-Tel tomatoes, chicken and cheese. Heat until cheese is melted. Bake in casserole dish at 350° until bubbly.
Mix cake mix, jello, oil, milk and eggs and beat until well blended. Put in 1/2 package frozen strawberries, 1/2 cup pecans and 1/2 cup coconut. Bake in three greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool cake on wire racks.
Place paper towel on a microwave-safe plate. Arrange tortilla chips on Bounty-lined plate. Sprinkle with cheese, olives and pepper. Microwave at 50% (Medium) for 2 to 5 minutes or until cheese melts, rotating plate once or twice. Makes 4 servings.
Peel and cut potatoes in bite-size chunks. Place oil and soup mix in a large Ziploc bag. Add potatoes and mix well till all covered. Pour potatoes into a baking dish sprayed with pan spray. Bake at 350 degrees for 45 minutes. Stirring every 15 minutes.
Saute almonds in butter until just toasted. Place Brie with rind in small ovenproof serving dish. Pour almond mixture over cheese. Bake at 325° for 5 to 7 minutes, until cheese starts to melt. Serve immediately with crackers.
Combine ground chuck, rice, onion and bell pepper. Form into small to medium balls. In large saucepan, combine remaining ingredients. Bring chili sauce to boil over medium heat. Add meatballs. Cook for 10 minutes. Reduce to simmer for 20 minutes. May be served over hot rice.
Saute pork, celery and onion. Mix all ingredients together in roaster pan. Bake at 350° for 1 hour.
In a medium bowl, place chicken. Sprinkle with seasoned salt and pepper. Sprinkle with lemon juice and let set for 5 minutes.
Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer and chiles in a large skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until mixture is thickened. Remove from heat; stir in salsa.
In a large bowl, combine all of the ingredients except the mayonnaise. Cover and chill. Just before serving, stir in the mayonnaise. Serves 6 to 8.
Combine dry ingredients. Add nuts and mix. Combine slightly beaten eggs with remaining ingredients. Pour all at once into dry ingredients. Blend lightly. Bake in 2 well-greased and floured loaf pans at 350° for 1 hour.
Brown the flour with the bacon drippings until brown and thick. Add the salt and pepper. Mix well and add milk, cooking and stirring until desired thickness. Sop with biscuits.
Mix oleo, flour and pecans. Pat into 9 x 13-inch pan and bake at 375° for 15 minutes. Combine sugar, cream cheese and 1 cup topping. Mix pudding and cold milk; spread over cream cheese mixture in pan. Spread rest of whipped topping over mixture and refrigerate.
Mix and refrigerate. Add vodka to mix or serve as Virgin Mary. Adjust spices to your own taste.
Sift together dry ingredients. Cut in fat; add milk. Drop by spoonfuls on top of the stew. Cook, uncovered, for about 5 minutes. Now cover and cook slowly for 15 minutes. Do not uncover until they have steamed 15 minutes.
Layer in large oblong pan the refried beans, ground beef cooked in taco seasoning mix, green chiles, black olives, cheese and taco sauce. Bake for 20 minutes in oven at 425°. Stir in one cup of sour cream. Serve with Doritos or nachos.
Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts of apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently until thick, about 1 hour. Pour hot, into hot jars, leaving 1/4-inch headspace. Adjust caps. Process pints and quarts for 10 minutes in boiling water bath.
Bring cocoa, milk and margarine to good boil. Remove from heat and beat in powdered sugar, vanilla and nuts, if desired.
Mix all ingredients until stiff. Form into patties. Dip in chocolate; place on wax paper to set.
Cook and drain spinach and set aside. Melt butter; add all spices. Drain oysters and blot with towel. Combine butter mixture with drained spinach. Add bread crumbs and oysters and stir gently. Place in a greased casserole and sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Then uncover for 15 minutes. Serve with Melba toast for appetizer.
Line 8-inch square baking pan with foil. Combine sugar, Marshmallow Creme, milk, butter, Kahlua and salt in 2-quart saucepan. Bring to rapid boil, stirring constantly for 5 minutes. Remove from heat and add all chocolate. Stir until melted. Add nuts and vanilla. Turn into pan. Refrigerate until firm (overnight). Cut into squares. Keep in refrigerator until desired use.
Brown beef; drain fat. Add rest of ingredients (tomatoes, undrained) in saucepan. Bring to boiling; reduce heat, then simmer, covered, for 1 hour, until vegetables are tender. Season to taste with salt and pepper; remove bay leaf.
Drain liquid from salmon and remove skin and bones. Add next 5 ingredients. Mix well. Add cream cheese. Chill overnight. Form into a ball and roll in chopped nuts and parsley.
Preheat oven to 350°. Pour oil into a 13 x 9-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with fork or spoon until blended (about 2 minutes). Scrape sides and spread evenly in pan. Bake at 350° for 35 to 45 minutes until toothpick inserted near center comes out clean. Use a knife to loosen cake from sides. Cut and serve directly from pan. Store leftover cake loosely covered.
Combine all ingredients except chocolate chips and beat 2 minutes. Fold in the chocolate chips. Bake in well greased and floured bunt pan for 50-55 minutes at 350 degrees. Let cool in pan about 20-25 minutes.
Beat in blender. Keeps in refrigerator for	up to 1 week; 3 to 4 tablespoons equals one egg.
In large frying pan, saute butter, onion, green pepper and mushrooms. Broil ground veal steaks until brown on both sides. Serve on a toasted bun topped with the sauteed mixture. Season to taste.
Stir together peanuts, sugar, syrup and salt in a 1 1/2-quart glass casserole or microwave-safe container. Cook 4 minutes on High. Stop and stir well. Return to oven and microwave on High 4 minutes more. Stop.
Mix together sugar and cocoa. Put all ingredients in saucepan and cook over medium heat until margarine is melted. Bake in uncooked pie shell for 30 minutes in 350° oven.
Beat egg yolks until thick and lemon colored. Add water and continue beating until very thick. Gradually add sugar and extract. Sift flour with salt 3 times. Fold in egg yolk mixture a little at a time. Beat egg whites until foamy and then add cream of tartar. Beat until real moist and glossy looking. Fold this into first mixture. Bake in ungreased pan at 325° for 1 hour. Remove from oven, invert pan and completely cool before removing from the pan. cut into 3 layers and fill with the filling.
Preheat oven to 375°. In large skillet, heat oil. Cook zucchini and mushrooms in oil until zucchini is tender-crisp, about 5 minutes; remove from heat. Stir in tomato sauce, seasonings and 1/2 can French fried onions. Pour into greased 1 1/2-quart casserole.
Boil milk and flour by adding the flour gradually until thickened. Let cool about 5 minutes. Beat in sugar and Crisco.
Mix all ingredients and pour into buttered baking dish. Bake at 350° for approximately 1 hour.
Cook tapioca according to directions on box. Do not use milk. Use the juice from the oranges and pineapple. Then enough water to equal 3 cups. Cool.
Dissolve jello in boiling water. Add pineapple and oranges. Pour into a 9 x 13-inch dish or larger. Put in refrigerator until set. Mix sour cream with mayonnaise and spread over congealed Jell-O mixture. Sprinkle marshmallows and cheese on top of mayonnaise and sour cream mixture. Keeps a week in refrigerator.
Mix all ingredients in 1/2 gallon container. Pour into 2 sterilized wine bottles. Cover, cork and store in a cool dry place for 30 days. Serve as you like. Makes approximately 1/2 gallon of Kahlua (coffee brandy).
Beat eggs well; add sugar, then add milk. Pour into pie crust and cook on 450° for 25 minutes or until done. I do not use flavoring, you can add some if you like.
Mix first 4 ingredients and place in tortilla. Roll up and place in 13 x 9-inch pan. Pour sauce over and add more shredded cheese on top. Serve with gucamole, sour cream and picante sauce.
Place potatoes and water in a 2-quart microwave-safe casserole; cover. Microwave on High for 12 to 15 minutes or until tender, stirring after 8 minutes. Drain. Mix remaining ingredients until well blended. Stir in potatoes. Refrigerate 1 hour. Drain, reserving marinade. Arrange potatoes on skewers. Place on grill over hot coals. Grill, covered, 6 to 8 minutes or until potatoes are tender and golden brown, brushing occasionally with reserved marinade and turning after 4 minutes. (Spraying the grill rack with nonstick cooking spray helps keep potatoes from sticking.)
Cover bottom of dish with Tater Tots and cook on 350° for 10 minutes. In a skillet, brown ground beef. Drain fat and add broccoli and steam. Put on top of Tater Tots. Mix in a bowl together soup, milk, 3/4 of cheese and 1/2 can of onion rings. Cook for 25 minutes. Top with rest of cheese and onion rings. Stick back in oven until cheese is melted.
Mix as directed on the box, adding extra egg and oil. Bake in 9 x 13-inch pan or 2 rounds.
Melt butter. Stir in 2 eggs and apple juice concentrate. Add bananas. Mix flour, salt, soda and wheat germ; add to banana mixture. Pour into greased loaf pan. Bake at 350° for 1 hour.
The dressing will look very thick, but it covers a whole salad. The salad is best when served ice cold. Croutons or baked pieces of pita bread are good with it.
Preheat oven to 350°. Combine eggs, cracker crumbs, onion, 1/3 cup tomato sauce, 1 cup of cheese, oregano, basil, garlic, salt and pepper in large bowl. Mix well and add meat. Mix thoroughly and shape into flat rectangle about 10 x 12 inches on waxed paper. Sprinkle remaining 2 cups cheese over meat. Roll like a jelly roll and press ends together to seal. Place on rack in shallow baking dish. Bake 1 hour. Drain off fat. Pour on remaining tomato sauce and bake 15 minutes. Let stand 15 minutes before slicing.
Put all together. Mix well. Bake 1/2 hour at 350°.
Mix soda and flour. Set aside. Cream the butter and sugar slowly. Add eggs, one at a time, beating well after each egg. Stir in sour cream. Add vanilla. Add flour, one cup at a time, mixing well. Use tube pan. Bake in a 325° oven for 1 1/2 hours. Let cool. Take a knife and loosen sides. Cool on rack.
Cream the sugar, oil, salt and cinnamon. Add eggs, one at a time. Add the cooked carrots and nuts. Add dry ingredients. Bake at 350°.
Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin, without splitting or tearing.
Combine first eight ingredients; mix well. Store in airtight container in a cool dry place.
Mix first 6 ingredients together. Make into thick patties and brown in skillet. Combine mushroom soup and water. Bake at 350° for 35 or 40 minutes.
Cook and stir onions and garlic in oil in 3-quart saucepan over medium heat until onions are tender. Stir in water, lentils and salt. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Stir in spinach, lemon peel and lemon juice. Cover and simmer until spinach is tender, about 5 minutes.
In a bowl, combine water, sugar and yeast. Set aside for about 5 minutes, or until bubbly; then add yogurt, margarine, egg, herbs and onion. Set aside.
Make meat filling ahead of time by frying together ground beef, onion, salt and pepper and chili. Add water for sauce.
Mix sugar and flour. Add eggs and remaining ingredients. Bake at 350° until brown, approximately 35 minutes. Makes own crust.
In electric skillet, combine ring bologna (chopped bite size), kidney beans (don't drain) and stewed tomatoes (don't drain). Boil rice. Add to mixture. Add chili powder; salt to taste. Simmer on low about 20 minutes.
In large bowl, cream butter until light. Gradually beat in sugar. Beat in egg, milk and vanilla. Add baking powder and salt, mixing well. Gradually blend in flour, mixing thoroughly.
Boil raisins in water until tender. Drain liquid from raisins. Combine sugar, flour and salt and gradually stir in milk. Add raisins. Cook and stir over hot water for 5 minutes. Add beaten egg yolks and cook until thick. Pour into baked shell. Cover with meringue.
Mix this all together well and brush over chicken. Serve with rice or noodles. Serves 6 to 8.
Mix all ingredients together and shape into a ball. Refrigerate until ready to use. Serve with assorted crackers.
Butter bread on one side and dice into 1/2-inch cubes. Grate cheese. In 2-quart buttered casserole, alternate layers of bread and cheese (4 layers). Mix rest of ingredients. Pour over bread and cheese. Refrigerate overnight and bake at 350° for about 1 hour. Yields 6 to 8 servings.
Take an unbleached muslin bag, put some sweet fresh hay in bottom of the bag; add the ham and put hay firmly all around ham. Tie the bag and hang in dry place. Ham treated in this manner will keep for years.
Grease two 9-inch round layer cake pans. Line with wax paper extending up sides of pans; grease wax paper.
Melt oleo; add mixed dry ingredients. Combine eggs and vanilla and add to dry ingredients. Bake in a greased pie pan for 30 minutes at 350°. Serve with ice cream.
Heat oven to 375°. Combine sugar and Crisco in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat well. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. If dough is too sticky, refrigerate 1 hour. Keep covered until ready to roll. Place a quarter roll of dough on floured paper. Roll dough to 1/4 inch thickness. Cut out with floured cutter. Place on ungreased cookie sheet, 2 inches apart. Sprinkle with sugar or decors if desired. Bake at 375° for 5 to 9 minutes. Makes 3 to 4 dozen cookies.
Mix first 6 ingredients together and spread on flour tortillas. Roll tightly and chill.
Heat oven to 325°. Butter and flour two 7 x 5-inch loaf pans. In medium bowl, sift flour, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter until creamy. Add sugar and orange peel; beat until light and fluffy. Beat in eggs, one at a time. Add sour cream and orange juice alternately with flour mixture. Blend in fresh cranberries. Pour into prepared pans and bake for 1 hour or until toothpick comes out clean.
Preheat oven to 350°. In blender or food processor, process oats until coarse flour. In a small bowl combine ground oats, flour, salt and baking soda. Set aside.
Combine margarine and cream cheese in microwave oven until soft. Combine with spinach, artichokes, black pepper and 1 teaspoon lemon juice. Stir well. Spoon into a lightly greased casserole dish. Sprinkle with bread crumbs. Bake at 325° for 30 minutes.
In saucepan, combine cider, spices and lemon juice. Cover and heat over medium-low heat for 30 minutes. Strain. Garnish with lemon slices.
Brown hamburger and sausage; drain. Add cheese to meat. Add remaining ingredients. Spread on party rye bread. Place in 350° to 375° oven about 10 minutes, if not frozen. May be frozen first and baked as needed.
Put chicken in bottom of oblong casserole dish. Tear tortillas in pieces and place on top of chicken. Melt butter in saucepan; add onion and cook until tender. Add soup and tomatoes and let come to a boil. Pour over chicken and top with cheese. Bake at 350° for 30 minutes.
In bowl of electric mixer, beat eggs until light and lemony. Add flour, baking powder, cottage cheese, Jack cheese and melted butter. Blend smooth, then stir in chilies. Pour mixture into buttered 9 x 13-inch baking dish. Bake at 350° for 35 to 45 minutes until top is browned and center appears firm.
Measure flour; mix with butter and powdered sugar until smooth. Spread this with fingers in ungreased 8 x 8-inch pan. Bake for 25 minutes.
Mix liquids and butter; add potatoes and onions and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onions mixture. Add red and green peppers after you have chopped and sauteed briefly in butter; mix well. Bring to a boil; add cream (or milk) and corn. Simmer for 15 to 20 minutes. This makes 2 or more quarts.
Rinse chicken; pat dry. Place chicken in ungreased baking dish. Pour salad dressing over chicken. Cover and bake at 350° for 50 to 60 minutes. Serve with white or brown rice, salad and cranberry sauce.
Cream sugar and shortening together. Beat eggs until light. Add mashed bananas and lemon juice; blend with shortening and sugar. Sift flour, baking powder and salt together; mix quickly into banana mixture. Add nuts. Bake in greased loaf pan at 375° for 90 minutes.
Drain salmon and remove bones, if any. Mix all ingredients and form into patties. Fry on both sides until golden brown.
Cream butter and peanut butter together. Add sugar gradually and cream thoroughly. Add well beaten egg to creamed mixture. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of a walnut. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake 10 to 12 minutes in a 375° oven. Makes 4 dozen cookies.
Cook together milk, sugar and 2 tablespoons butter until it comes to a soft ball stage. Then add peanut butter and 1 tablespoon butter. Stir together and pour into buttered platter.
Spread broken tortilla chips in bottom of casserole dish. Pour chili over chips. Top with cheese, onion, olives and/or peppers. Bake until warmed through. Serve with sour cream and lettuce.
In a large skillet, heat oil. Add chops, 3 at a time; brown well on both sides. Remove and set aside. Add green peppers and onions; saute for 3 minutes. Remove and set aside. Stir in flour; cook and stir for 1 minute. Blend in onion soup, Worcestershire sauce, garlic powder and salt. Bring to boiling point. Return chops to skillet; spoon sauce over chops. Cover and simmer until tender abut 1 hour. Stir in tomatoes, sauteed green peppers and onions. Cover and simmer 5 minutes longer.
Rub seasoned salt into roast. Brown lightly. Add water; cover and simmer until tender (2 to 2 1/2 hours). Remove meat from juice to cool. Measure 2 cups meat juice. Add tomato sauce and beef stew mix. Add brown sugar. Simmer for 20 minutes. Shred meat and add to sauce. Makes delicious sandwiches. Serves 8 to 10.
Salt and pepper pot roast; brown on all sides in 1 tablespoon oil. Mix the rest of the ingredients together and pour over roast. Cover and bake at 300° for 3 hours. Serves 4 to 6 people.
Soak tomato slices in mixture of lime and water for 24 hours. Remove tomatoes from lime water and soak in clear water for 4 hours, changing water each hour. Remove from water. Mix sugar, vinegar and allspice (tied in gauze cloth loosely). Put tomato slices and sugar mixture together and bring to boil. Remove from heat and let stand 24 hours in solution. Cook gently 1 hour, then seal in hot jars.
Heat oven to 400°. Cut margarine into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, the currants, orange rind and just enough half and half so dough leaves side of bowl.	Turn dough onto lightly floured surface and knead lightly ten times. Roll 1/2-inch thick.
Scrub and cut up new potatoes, with skins on. Cook until tender; drain well. While potatoes are still hot, add Ranch dressing. Put in serving dish. Top with Cheddar cheese and bacon bits. Serves 6 to 8 people.
In a hurry? Serve V-8 hot for appetizer. Add small can spicy V-8 for a little spice.
Mix all ingredients. The thinner the batter, the lighter the hush puppies. Drop into hot grease and brown both sides.
Cook pie shell as directed; set aside. In skillet, brown ground beef. Drain excess oil off. Add onion, salt and pepper to taste. Place in cooked pie shell. Cover with American cheese. Place in oven at 150° until cheese has melted.
Mix first 3 ingredients. Put in bottom of 8 x 8 pan. Bake at 350° for 15 to 20 minutes. Mix brown sugar, 1/2 cup sugar and flour. Add to beaten eggs. Add melted butter and vanilla; mix well. Pour over baked pastry. Bake at 350° for 25 to 30 minutes.
Heat margarine, milk and water to lukewarm. Add sugar, salt and yeast. Mix thoroughly. Add flour until dough is no longer sticky. Let stand until dough has doubled in bulk. Press down; knead and roll into small balls. Let the dough rise again and bake at 400°.
Layer broccoli and chicken in 9 x 13 x 2-inch dish. Mix together other ingredients (soup, mayonnaise, lemon juice and cheese). Pour over chicken and broccoli. Bake at 350° for 25 to 30 minutes. Remove from oven. Top with Pepperidge Farm mix and melted margarine. Return to oven and brown.
Preheat oven to 350°; grease shallow 1 1/2-quart or 8-inch square baking dish. Set aside.
Line a large cookie sheet with aluminum foil, dull side up. Spray with Pam. Break crackers into small sections at the perforations. Lay crackers close together (within 1/8 to 1/4-inch). In a medium saucepan, bring the margarine, sugar and flavoring to a rolling boil, stirring constantly for 2 minutes. Pour mixture over crackers. Sprinkle with pecans. Bake for 10 to 12 minutes in 350° oven. Remove immediately and sprinkle with chocolate chips, if desired. Cool on wire rack. Break into sections; store in refrigerator.
Heat oven to 350°. Grease and flour bottom and sides of 12-cup fluted tube pan or 10-inch tube pan. In large bowl, combine eggs and water. Add remaining ingredients by hand. Stir until combined. Pour into prepared pan. Bake at 350° for 75 to 85 minutes or until toothpick comes out clean. Cool 30 minutes.
Layer these in large bowl. Let stand 2 to 3 hours, mixing occasionally. Meanwhile, mix vinegar and sugar until sugar is dissolved; pour over drained cucumbers. Put in containers and freeze.