HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and shortening. Add yolk. Mix lightly. Roll out half to fill jelly roll pan. Save half for top. Sprinkle bottom with oatmeal. Arrange sliced apples on this. Sprinkle sugar and cinnamon over apples. Roll out top crust and fit over bottom, crimping the edges. Beat egg whites lightly. Spread on top crust. Bake at 350° for 35 minutes.
Grease 11 x 7 baking dish. Cook shells and drain. Rinse in cold water. Melt 2 T butter, add celery and onion. Cook for 7 minutes stirring often till soft. Add garlic and cook 2 minutes. Remove 3/4 cup cooked vegetables to large bowl. Add 2 T butter to skillet, melt and add flour stirring for 30 seconds. Gradually stir in milk and broth for white sauce. Then, add mustard, salt, thyme, parsley and pepper. Cook, stirring often, for 5 minutes till thickened and boils. Remove from heat. Add turkey to veggies in a large bowl. Stir in mayo and 1/2 cup white sauce. Add raisins and 1/3 cup nuts. Fill each shell with 3 T each of turkey mixture. Spoon remaining sauce over filled shells in baking dish. Bake 20 minutes at 375 F till heated through.
Peel potatoes and slice into 1-inch thick pieces. Boil until potatoes begin to turn tender; drain. Melt the butter over medium heat in skillet. Place potatoes in skillet with salt and pepper. Fry until golden brown.
Combine coarsely ground walnuts with sugar and cinnamon. Set aside. Line bottom of buttered pan, 9 x 12-inch, with 10 to 12 fila, brushing each with melted butter. Sprinkle with thin layer of nut mixture. Cover with 3 fila, brushing each with melted butter. Sprinkle with more nut mixture. Repeat process, until all nut mixture is used, usually in 4 layers. Cover with remaining buttered fila. Chill 25 minutes. Cut pastry into small diamond shapes. Brush again with melted butter. Insert whole cloves in center of each piece. Bake in slow oven, 325°, for 1 to 1 1/2 hours. When slightly browned, remove from oven; slowly pour enough cooled syrup over hot Baklava until completely absorbed.
Cook noodles as per instructions, removing from water while slightly firm. Prepare tomato soup with 1 can milk (skim is fine) for each can of soup. Bring to boil, remove from heat. Mix soup and noodles. Cut cheese into small pieces and add to mixture. Cover with slices of cheese. Bake for 15 minutes at 350° or until cheese bubbles. Serve hot.
Combine sausage, eggs and bread crumbs. Using palm of hands, shape mixture into balls the size of walnuts. Saute in skillet until browned on all sides; drain. Combine catsup, brown sugar, vinegar and soy sauce; pour over sausage balls. Simmer for 30 minutes, stirring occasionally. Serve hot in chafing dish. If made ahead, refrigerate or freeze balls in their sauce. To serve, reheat in oven at 350° for 20 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix margarine, sugar and eggs well. Stir in Bisquick, nuts and dates. Spread in pan, using hands to press dough. Bake 25 minutes. Cool 1 hour and cut in squares.
Peel pears, leaving stems intact. Cut each in half crosswise just above the thickest part of the pear; remove core with a melon-ball scoop or a small spoon, being careful not to break through the bottom of pear. Fill cavity with chocolate pieces; replace top. Thaw pastry 20 minutes; unfold and roll each sheet on a lightly floured surface to a 10 x 13-inch rectangle. Cut 6 squares from pastry, each about 3 1/3 x 3 1/3-inch. Cut remaining pastry lengthwise into 1/2-inch wide strips. Brush strips lightly with egg mixture. Place a pear in the center of each pastry square and bring edges up. Brush outside with egg mixture. Starting at bottom, wrap pears with pastry strips, egg-washed side out, overlapping slightly as you go up the pear. Leave stem exposed at top. Place on ungreased baking sheet and bake at 425° for 15 minutes; reduce heat to 375° and bake 5 minutes longer or until pastry is puffed and golden brown. Serve pears with Caramel Sauce.
Cook all ingredients together for 15 minutes. Great for Halloween, Thanksgiving, Christmas Eve, showers, anytime.
Combine sugar, flour and 1/2 teaspoon salt in a pan. Gradually add in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice; cool to room temperature. Cook pasta in 3 quarts water, oil and rest of salt (2 teaspoons). Cool to room temperature. Combine and let set overnight in an airtight container in refrigerator. Add remaining ingredients. Mix lightly but thoroughly.
Sift together flour, baking powder, salt, cinnamon and nutmeg into large bowl. Add pecans, candied pineapple, candied cherries and raisins. Mix until fruit and nuts are well coated with dry ingredients. Set aside. Cream butter. Gradually add sugar and cream until light and fluffy. Add eggs, beating well after each egg. Add flavoring. Add to fruit mixture. Mix well to combine. Bake in a 10-inch tube pan at 270° for 2 1/2 to 3 hours. About 1/2 hour before cake is done, brush top with honey or light corn syrup. Decorate with fruit and nuts. Return cake to oven to finish baking.
Sprinkle chicken with cumin, chili powder, salt and pepper. Heat 1 tablespoon oil in skillet. Add chicken. Cook until no longer pink. Add onion and garlic. Cook 2 minutes. Add tomatoes and picante. Cover and cook until chicken is tender. Rice may be cooked in this or separately with the gravy served over. Add cheese if rice is cooked with chicken.
Cream oil, sugar and eggs together in large bowl. Add grated zucchini. In another large bowl mix all other ingredients. Add first mixture to	flour,	mixing	well. Do not overstir. Bake at 300° for 1 1/2 hours.
Cream margarine and sugar. Add eggs, one at a time, beating after each. Crush vanilla wafers and add alternately with milk. Add coconut and chopped pecans. Bake in greased and floured tube pan at 350° for 1 hour and 20 minutes, or until toothpick comes out clean. This cake does not rise very much.
Mix together and roll into walnut size balls. Bake at 350° for 20 minutes.
Cook spinach and drain. Pound chicken breasts to 1/4-inch thickness. Pour Egg Beaters into shallow bowl. Combine bread crumbs, basil and garlic. Dip chicken breasts into Egg Beaters, then coat with bread crumb mixture. In a large nonstick skillet over medium-high heat, melt 1 tablespoon spread. Add chicken; cook for 5 to 7 minutes on each side or until browned and no longer pink in center. Remove chicken from skillet; keep warm. In same skillet, melt remaining spread; stir in water, mustard, lemon juice and sugar. Simmer 1 minute or until thickened.
Mix all together. Store in Tupperware Econo canister. Mix 4 heaping tablespoonfuls to 1 cup of water.
Preheat oven to 375°. In saucepan, plate hot macaroni, bacon, chicken and 1/2 can onions. In medium bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese. Spoon half macaroni mixture into greased 8 x 12-inch baking dish. Cover with half spinach mixture. Repeat layers. Bake, covered, at 375° for 30 minutes or until heated through. Top with remaining cheese and onions. Bake, uncovered, for 3 to 5 minutes or until onions are golden brown.
In large mixing bowl, blend pudding in milk with wire whisk. Add sour cream and 1/2 of Cool Whip. Mix well; set aside. In large bowl, alternate cookies, bananas and pudding mix in layers. Top with reserved Cool Whip and banana slices. Refrigerate overnight. Serves 16.
Spray a 9 x 13 pan with Pam. Cook apple wedges in microwave for 2 minutes. Wrap each wedge in a crescent roll. Place in pan. Melt butter and add sugar, cinnamon and vanilla. Pour over crescent rolls. Top with can of Mountain Dew. Bake 45 minutes at 350°.
In casserole, layer sliced summer squash, zucchini, tomatoes, green peppers and onions. Between layers, sprinkle Parmesan cheese, salt and pepper. Repeat layers. Dot with butter. Top with crushed potato chips and Parmesan cheese. Bake at 375° for 45 minutes.
Preheat oven to 400°. Dip chicken in egg, then bread crumbs, coating well.
Brown meats. Add cheese and cook until it melts. Add seasonings and mushrooms; mix thoroughly. Spread on slices of party bread. Place on a baking sheet and broil until bubbly and browned. May be frozen after they are broiled. Makes 15 slices; 289 calories per slice.
Whip the cream until firm and place in refrigerator. Beat egg whites until stiff peaks form. Gradually beat in sugar and continue beating until stiff. Refrigerate.
Combine egg, 1/4 cup of the tomato soup and next 5 ingredients. Add beef and mix well. Shape into 20 meatballs. Place in skillet. Mix remaining soup, 1/2 cup water and Worcestershire sauce. Pour over meatballs. Bring to boiling and reduce heat. Simmer, covered, for 40 minutes, stirring often. Makes 4 to 5 servings.
Dissolve yeast in milk. Add sugar, salt and cooled butter. Mix well. Add flour and mix well. Let rise until almost double in bulk. Punch down. Turn onto floured board. Roll to 1/4-inch thickness. Cut into 2-inch round pieces. Dip each piece in melted butter. Place in Bundt pan, overlapping each piece. Stack in pan until all dough is used. Let rise until double in size. Bake at 400° for 30 minutes until golden brown. Do not slice. Just tear off.
Microwave the cream cheese, shrimp broth (drained from can of shrimp), Worcestershire sauce and onions. Mix in shrimp.
With flat side of wide knife, press each pork tenderloin slice to 1-inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in nonstick skillet over medium-high heat. Add pork slices; cook 3 to 4 minutes on each side.
Cream shortening; add sugar and beat. Add eggs, one at a time. Add dry ingredients, sifted together, alternately with buttermilk. Add flavorings. Pour into greased tube or Bundt pan. Bake at 325° for about 1 1/2 hours.
Preheat oven to 350°. Butter 1-quart casserole. Combine broccoli, soup, mayonnaise, cheese, onion and egg and blend well. Turn into prepared dish. Sprinkle with crackers and dot with butter. Bake about 35 minutes until bubbly and heated through.
Soften cheese and mix with crab meat and seafood seasoning. Make into a ball and place on serving dish. Chill several hours or overnight.
Mix together cake mix, milk and butter. Pour 1/2 batter into a 9 x 13-inch ungreased pan. Bake 5 to 6 minutes at 350°. Batter will puff up, but will still be gooey.
Mix 8 tablespoons of butter and 1/2 cup sugar until light and fluffy. Add flour, baking powder, salt and milk. Batter will be stiff. In a large bowl, gently toss berries with remaining sugar, cornstarch and lemon juice. Pour into buttered 11 x 7-inch baking dish. Dot with remaining butter. Spoon batter over top of berries, covering them as much as possible. Bake at 350° for 40 minutes or until pastry is light brown. Serve with ice cream.
Grease 9-inch pie pan. Melt butter and blend with sugar and egg. Mix dry ingredients in and add apples and pecans. Spread in pan. Bake at 350° for 40 to 45 minutes. Serve with confectioners sugar glaze or ice cream.
Sift together the first 4 ingredients. Mix all ingredients together. Pour into 9 x 13 pan. Bake at 300°F for 1 hour.
Mix all ingredients and spoon into muffin pan. Bake at 370° until done.
Blanch the broccoli for 5 minutes, then dip in cold water and drain. Toss all of the ingredients together and let sit overnight.
Heat soup, milk, butter and onion. Pour over 1 C. croutons and the chicken.
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Makes 12 cups snack.
Place the apples into a greased 6 x 9-inch oblong baking dish. In a mixing bowl, sift the flour; add baking powder, sugar and salt. Mix an egg into these dry ingredients until crumbly. Pour the crumbly mixture evenly on top of apples. Pour the melted margarine evenly over the dry crumbs. Sprinkle cinnamon on top to taste. Bake at 350° for about 30 to 35 minutes (until golden brown).
Blend all the ingredients, except the steak. Pour mixture over the steak and let marinate for 4 or 5 hours. Turn occasionally. Grill over a high flame for about 10 minutes, turning once.
In a large bowl combine the tomatoes, scallions, garlic, cilantro and lime juice. If the tomatoes are not very juicy, gradually stir in up to 1/4 cup of cold water to moisten the mixture. Stir in the chilies and oregano; season with salt.
Pour pie filling in a 9 x 13-inch pan. Spread pineapple over pie filling, juice and all. Sprinkle cake mix over pineapple. Melt margarine or butter. Pour over cake mix. Sprinkle coconut and chopped nuts over top. Bake 1 hour at 325°. Cool and cut into squares.
Roll chipped beef into roll and slice across, making narrow strips. Combine all ingredients and mix well. (Use your hands to thoroughly mix it.) Form into a ball and roll in pecans if so desired. Serve with crackers.
Cook chicken chunks in olive oil. Add rest of ingredients except olives and tomatoes and saute until green peppers are done, approx. 5 minutes. Then add tomatoes and olives, cook until hot, 5-10 minutes. Pour mixture over 1 pkg. of cooked bow tie pasta. Top with fresh parmesan cheese.
Mix all ingredients together. Pour into a 9 x 13-inch greased pan. Bake at 350° for 40 minutes. Serve with whipped cream.
Mix a marinade with the olive oil, black pepper, parsley, rosemary and garlic. Place steaks in glass container and pour marinade over them. Marinate for at least 1 hour. Grill over hot fire for 4 to 5 minutes a side. Turn the steak and brush marinade on browned side. Sprinkle lightly with salt before serving. Serves 4.
Brown onion in 2 tablespoons oil in medium frying pan. Add onion to carrots, egg, matzo meal and seasonings. Shape into 4 pancakes and brown on each side with remaining oil. Great with chicken or for Passover.
In plastic colander, crumble beef. Add onion. Microwave on High for 6 to 7 minutes (stirring halfway through). Drain fat. Add soup, salt and pepper; mix well. Microwave on High 3 to 4 minutes. Drop potatoes in mounds around edge of bowl. Sprinkle with cheese. Microwave on High for 3 to 4 minutes. Let set for 5 minutes before serving.
Serves about 14 people. Dishes of each ingredient are placed around table and each person goes down the line adding each thing on top of the other with hot gravy last. Be sure they don't start out with too large a serving of rice.
Get a 1/2-inch slice from the stem end of each orange. Scoop out pulp, removing membrane and seeds; reserve orange shells. Chop pulp, and drain well. Combine pulp, Grand Marnier and sherbet; stir until blended. Spoon mixture into orange shells, and place in muffin pans. Freeze 8 hours. Remove from freezer 20 to 30 minutes before serving. Yields 12 servings.
Preheat oven to 325°. Cream butter and sugars until fluffy. Add egg and mix well. Add oil and vanilla, mixing well. Add oats, corn flakes, coconut and nuts, stirring well. Add flour, soda and salt. Mix well. Drop by teaspoonfuls onto ungreased baking sheet. Flatten with fork dipped in water. Bake for 12 minutes. Cool on cookie sheet for a few minutes before removing.
Cook broccoli according to package directions. Combine egg, onion, soup and mayonnaise in a small bowl. Place layer of broccoli in a one-quart casserole. Add layer of cheese. Pour a small amount of sauce over cheese. Repeat layers until all ingredients are used. Top with stuffing mix. Drizzle melted butter on top. Bake at 350° for 20 to 25 minutes.
Place first four dry ingredients in a large bowl. Separate yolks and whites of eggs into separate bowls. Beat egg yolks well, then add melted butter or oil. Pour liquid ingredients into dry ingredients. Combine with a few swift strokes. The batter will have a pebbled look. Beat until stiff, but not dry. Add the three egg whites and fold into batter until barely blended.
Press dough into a 9 x 13-inch baking dish to form crust. Brown sausage and drain. Spoon over crust. Sprinkle hash browns and cheese. Beat eggs, milk, salt and pepper in mixer bowl. Pour over potato layer. Sprinkle with Parmesan cheese. Bake at 400° until crust is golden brown and eggs are set. Serve warm.
Microwave peanut butter, sugar and syrup for 2 minutes. Stir in vanilla. Add in remaining ingredients. Press into a greased 9 x 13-inch pan. Cool and cut into squares. Store airtight.
Mix together. Roll into 1-inch balls. Put on cookie sheet and press with fork. Bake 10 to 15 minutes at 350°.
Mix all ingredients together with beater until blended well. Butter Bundt pan.	Bake for 30 to 35 minutes, or until top is brown, at 350°.
In a large frying pan, melt down margarine and add the finely chopped garlic; keep on low so they don't get brown. Add the chopped parsley and then put the chicken in the pan. Cook this for 20 to 25 minutes. You could add a little white pepper and 2 tablespoons of white wine. (I usually add the white pepper and the white wine, I think it tastes better.)
Dredge steaks with flour and pepper; brown lightly in hot oil. Place in a greased 9 x 13-inch baking dish. Sprinkle with dry soup mix. Add mushrooms and liquid; top with sliced onion. Mix gravy and water; pour over all. Cover and bake at 250° for 3 hours.
Brown pork in skillet, approximately 10 minutes. Mix ground meat with pork and cook an additional 10 minutes. Add onions and celery to meat mixture and saute 15 minutes. Add soup and broth to meat mixture and heat thoroughly. Check seasonings. This can be spicy because you will add the cornbread to it. Remove from heat and add the crumbled cornbread. Add chopped green onions and chopped fresh parsley.
Combine corn syrup, brown sugar, salt, butter and vanilla in a bowl. Add eggs; mix well. Stir in walnuts. Pour into pie shell. Bake at 350° for 45 minutes or until set.
Combine chicken, rice and celery. Beat eggs, seasoning and broth; mix thoroughly. Bake in greased pan at 350° for 55 minutes.
Fill a salad bowl half full with torn lettuce leaves. Chop some celery and put a layer on top of lettuce. Next put a layer of chopped green pepper. Slice and separate the red onion into rings and put on a layer of onion rings. Cook some frozen peas till they are just barely tender (about 4 minutes). Drain and add peas as next layer. Next add a layer of cauliflower florets. Now spread a layer of mayonnaise. Be sure to spread the mayo and seal it to the edges of bowl. Sprinkle 2 Tbsp of sugar over the mayo. Sprinkle parmesan cheese and crumbled bacon on top. cover and chill overnight.
Combine water and food color in small bowl or small jar with cover or resealable plastic bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated. Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut. Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs. Makes 12 candies.
Saute onion and garlic in butter or margarine and olive oil until soft in medium saucepan. Stir in rice, tomatoes, chicken broth, salt and pepper; heat to boiling, cover, turn down to low. Cook slowly 15 minutes or until rice is tender and liquid is absorbed. Fluff up rice with fork, spoon into a serving bowl.
Pierce hash browns package. Cook the potatoes 3 to 4 minutes, rotating halfway through cooking time. In glass casserole, blend potatoes, cheese, flour, onion, salt, pepper and chives. Cook, covered, 6 to 8 minutes, rotating halfway through cooking time. Rest, covered, 5 minutes.
Mix together and form into 2 balls. Roll in chopped nuts, parsley or bacon bits. Refrigerate for several hours.
In saucepan, blend chicken soup, milk and cheese. Add the cubed, cooked chicken. Heat until cheese melts; stir now and then. Place cooked and drained asparagus on 4 slices of toast; top with sauce. Yields 4 servings. Garnish with 2 thin pimento strips.
Place pork chops in baking dish. Sprinkle each with salt and pepper. On each chop, place a slice of lemon cut about 1/4-inch thick, then sprinkle a teaspoon brown sugar over each chop. Mix together catsup and water; pour around chops until they are just covered. Bake at 325° about 1 1/2 hours or until done. Serves 6.
Combine greens and cut up vegetables. In a dressing shaker, mix olive oil, vinegar, water, salt, pepper, oregano, dill, lemon juice and crushed garlic. Toss with just enough dressing to coat (refrigerate extra dressing for future use). Garnish with Feta cheese, beets and olives.
Put in container with tight-fitted lid. Shake until blended. Sprinkle with graham cracker crumbs. Serve immediately.
Saute onions and bell pepper in oil. Remove from heat. Blend in flour, milk, cream of chicken soup and chopped pimiento. Stir in ham and lemon juice. Pour into baking dish. Top with canned biscuits. Spread grated cheese over biscuits. Bake 20 minutes at 350° or until biscuits are brown and casserole is bubbly.
Combine rice, shrimp, salt, lemon juice, green pepper, onion, olives and cauliflower in salad bowl, toss. Combine French dressing, pepper and mayonnaise, mix well. Spoon over salad, chill thoroughly. Serve on a lettuce bed. 4 servings.
Heat oil in a large skillet over medium heat. Stir-fry the pork and garlic for 3 minutes. Combine soy sauce, sugar & ginger. Add to skillet. Reduce to medium heat. Stir fry 3-4 minutes more or until pork is no longer pink. Combine cornstarch and water and mix until smooth. Add to skillet. Bring to boil. Boil and stir for 2 minutes. Serve over cooked rice.
Rub chicken with salt and pepper. Heat butter in a skillet and brown chicken on all sides. Remove chicken to crock-pot and saute onions, garlic and parsley in the same butter for a minute or two. Remove from heat and add remaining ingredients. Pour over chicken. Cover and cook for 4 to 5 hours on low.
1st Layer: Mix flour, oleo and nuts and pat into 9 x 13-inch pan and bake for 20 minutes at 350°. Cool.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with graham cracker squares. Mix butter and brown sugar. Spoon over graham crackers. Sprinkle with nuts. Bake in moderate oven at 350° about 12 minutes. Remove to cooling rack. Break into squares. Makes 2 dozen.
Cook together the sugar, water, syrup and salt until mixture forms a hard ball in cold water. Add the peanuts and stir until they are thoroughly parched. Remove from the heat and add baking soda. Pour onto a greased marble slab until cold. Stretch the slightly cooled peanut brittle with buttered hands so there is more to go around for the family and friends.
Add Knox gelatine plus heated water to tomato soup. Cool and add remaining ingredients. Blend all in the blender. Makes 3 glass bowls.
In saucepan, combine sugar, cornstarch, water and salt. Cook over medium heat, stirring constantly until thick and clear. Add Jell-O. Pour half into pie shell. Arrange strawberries into Jell-O mixture. Pour remaining mixture over strawberries. Refrigerate until congealed. Serve with whipped cream.
Place ingredients in a 1 pound coffee can; put lid on small can and tape with wide masking tape so it will not leak out. Place small can inside a 3 pound coffee can. Put ice and rock salt around the small can; place lid on top of large can and roll between two people for about 15 minutes. You may need to add more salt and ice after about 10 minutes.
Mix oil and eggs. Add eggs and mix well. Mix all dry ingredients together. Add dry ingredients alternating with buttermilk. Add vinegar, vanilla, and food coloring and mix well. Bake three layers of 8 or 9-inch greased and floured pans. Bake at 350 until cake springs back when lightly pressed in the center. Cool 15 minutes. Remove and cool on rack.
Combine beef with bread crumbs, salt, pepper and garlic; mix until well blended. Add celery, onions, sweet peppers, eggs, milk, water and tomato juice. Mix lightly but thoroughly. Avoid overmixing. Shape into 8 loaves weighing about 5 3/4 pounds. Place loaves in each pan. Bake 2 hours or until meat thermometer registers an internal temperature of 165°. Skim off excess fat and liquid during cooking period. Let stand 20 minutes before slicing. Cut 13 slices per loaf.