HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all cereals, nuts and pretzels. Melt chocolate in microwave. Pour over mixture. Mix well. Dry on wax paper. Break into pieces and enjoy.
Roll up chicken cutlets with 1 slice ham and 1 piece Swiss cheese. Put in toothpicks to hold together. Flour and brown cutlets (optional). Put cutlets in casserole with 1 can cream of mushroom or chicken soup, diluted with about 1/2 can any white wine. Cook in oven for about 1 hour.
Brown and drain the ground chuck. Add onions and green pepper. Spray a casserole dish with Pam. Spread the beans in the bottom of the dish. Add the meat mixture and black olives. Pour the soup over top and cover with a layer of grated mozzarella cheese.
Cook ground beef and onions together on low heat until done. Drain off fat. Add all the ingredients together and cook until thick, stirring often. If too thick, add more broth. Make about 5 quarts. This freezes well.
Lightly butter a 13 x 9-inch baking pan or two 8-inch square pans. Prepare Brown Sugar Topping and set aside. Preheat oven to 350°F (175°C). Combine Quick Mix and sugar in a large bowl. Mix well. In a small bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients. Beat 2 minutes until batter is smooth. Add remaining milk mixture and beat 2 to 3 more minutes. Pat Brown Sugar Topping evenly over bottom of pan. Spoon crushed pineapple smoothly over topping. Spread batter over pineapple. Bake 45 to 50 minutes, until center springs back when lightly touched. Cool in pan 10 minutes, then invert onto a serving plate. Serve warm with pineapple side up. Makes one large cake or two 8-inch cakes.
Peel and slice cucumbers thin. Sprinkle with the salt. Let stand at least an hour or overnight. A plate should be placed on top of cucumbers and weighted down. Drain and rinse well. While they are draining, mix the vinegar, sugar, salt and pepper. Pour over the cucumbers and let them stand at least 2 hours. Serves 6.
Mix ground beef, rice, onion, salt and pepper well. Form into good size balls and wrap in cabbage leaves. Fasten with toothpicks. Place in large pot; cover with canned tomato soup. Simmer for 45 minutes to an hour. Shredded cabbage may be placed between layers of rolls to give more flavor to the sauce. Serves 4 to 6.
Mix all. Bake at 350° for 35 to 45 minutes. Serve with whipped cream or ice cream on top.
Cook broccoli or peas according to package directions in salted water until tender. Drain. Arrange peas or broccoli in greased 12 x 7 1/2 x 2-inch baking dish. Layer chicken on top. Combine next 3 ingredients and pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° about 35 minutes or until heated. Trim with pimento strips, if desired. Serves 6 to 8.
Put croutons in bottom of 8 x 12-inch Pyrex pan, then put 2 cups cheese on top, then loose sausage. Beat eggs, mustard and milk. Pour over top and let sit overnight in refrigerator. In the morning, pour over top 1 can cream of mushroom soup, mixed with 1/2 cup milk. Sprinkle 1/2 cup of cheese over this. Bake 1 1/4 hours at 300°.
Add water to raisins and boil 5 minutes; cool. Cream shortening and sugar. Add eggs and beat well. Add vanilla and cooled raisins. Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg. Add to raisin mixture and blend well. Add chopped nuts. Chill. Drop by teaspoon on greased baking sheet. Bake in a 400° oven for 12 to 15 minutes. Makes 5 dozen cookies.
Melt candy wafers and Crisco together. Mix all other ingredients in a large bowl. Pour melted candy over cereal and cool well. Drop by tablespoon onto wax paper. When firm, store in airtight container.
Add sugar gradually to shortening. Beat in lemon flavoring, vanilla, eggs and bananas. Sift flour, soda and salt. Beat in dry ingredients. Bake at 350° in two 9-inch round pans or 9 x 12-inch pan. Test at 25 minutes.
Mix all ingredients together. Roll into 2 rolls, then wrap meat in foil. Refrigerate for 24 hours. Punch holes in the bottom of the rolls with a fork. Place the rolls on a rack in a baking pan. Bake at 325° for 1 1/2 to 2 1/2 hours. Yum Yum!!!!
Pour all ingredients into crock-pot and mix. (If you microwave Cheez Whiz as on label, it pours nicely.) Cook 6 to 8 hours on slow.
Preheat oven to 400°. Grease a 13 x 9-inch cake pan with butter. Spread can of pineapple (do not drain) in greased cake pan. Spread cherry pie filling over pineapple. Sprinkle yellow cake mix over pineapple and cherries. Sprinkle pecans over cake mix. Cut butter in small pieces and put on top of cake mix and nuts. Bake for 1 hour. Be careful not to burn pecans. Serve hot or cool.
Combine sugar, margarine and milk in a saucepan and bring to a boil. Boil 1 minute exactly. Add chocolate chips. Stir and cool until right consistency to spread. Add chopped nuts if desired. Frost cake or cookies while warm.
Blend cream and yogurt until smooth; set aside. Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through. Cook noodles until tender; drain. Keep vegetables and noodles warm by placing in a 200° oven in a covered dish. Saute onion and mushrooms in oil until onion turns translucent. Add garlic; cook for another 3 minutes. Stir in Worcestershire sauce. Add 1/4 teaspoon of salt and pepper or to taste, if desired. Reduce heat to low. When ready to serve, stir cream-yogurt mixture to make sauce; heat through. Toss vegetables with noodles. Place on serving platter. Spoon sauce over top. Garnish with mixture of garnish ingredients. Serves 6.
Cream margarine, cream cheese and sugar. Add eggs one at a time. Add vanilla. Slowly add cake flour. Pour into greased and floured tube pan or Bundt pan. Do not preheat oven. Bake at 300° for 1 1/2 hours.
Pour boiling water over chocolate and stir until melted. Cool. Beat sugar and margarine until fluffy. Beat in egg yolks. Beat in chocolate mixture and vanilla on low speed.
Heat oven to 375°. Combine the first 5 ingredients in large bowl. Beat at medium speed until blended. Add egg and beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Drop by heaping teaspoonful 2 inches apart onto ungreased baking sheet. Bake for 7 to 8 minutes or until brown. Cool 2 minutes before removing from sheet.
Mix cake by directions on the box and add flour. Fold in jam, raisins and nuts. Do not beat or mix with mixer. Flour and grease three 9-inch cake pans. Spoon batter equally into pans. Bake at 375° for 35 minutes, depending on your oven.
Heat soup and cream cheese together. Layer all ingredients and bake at 350° for 1 hour.
Place chicken (without skin) in large kettle of water, along with celery and celery salt. Cook for approximately 1 hour. Remove chicken and strip meat from bone. Return meat to water and add noodles. Cook for half an hour.
Saute onion and mushrooms in butter. Mix rice, soup, salt and pepper. Bake at 350° for 1 to 1 1/2 hours or until rice is tender. Serves 4.
Mix all ingredients. Bake at 350° for 8 to 10 minutes.
Cook onion in margarine until tender. Add remaining ingredients; heat until boiling. Cover; reduce heat and simmer for 5 minutes. Makes 4 servings.
Drain water from artichokes and chop. Combine all ingredients. Bake at 350° for 25 to 30 minutes. Serve with crackers.
Preheat oven to 375°. Butter an oblong baking dish. Melt 4 1/2 teaspoons of the butter; blend in flour. Add milk and cream; cook, stirring constantly, until thickened. Add salt and pepper to taste; set aside. In remaining 2 teaspoons of butter, saute mushrooms gently for about 5 minutes. Arrange artichokes in a single layer on the bottom of prepared baking dish. Scatter shrimp over artichokes. Cover shrimp with a layer of mushrooms. Stir sherry and Worcestershire sauce into cream sauce; pour over contents of baking dish. Sprinkle with cheese and paprika. Bake for 20 to 30 minutes, or until bubbly (or refrigerate several hours and bake for 45 minutes). Serve with rice.
Mix first 3 ingredients in a sauce pan. Gradually add milk, stirring constantly, and heat to boiling. Remove from heat. Gradually add the beaten egg yolks to this mixture, and then stir in the melted butter. Set aside. Beat the next three ingredients with an electric mixer until foamy. Gradually beat in sugar until meringue forms stiff and glossy peaks. Gently combine the two mixtures and carefully pour into a well greased 6 cup souffl dish. Bake on lowest oven rack at 350 degrees for 1 hour. Serve immediately with fat free cool whip.
Mix 1 cup cornmeal, 1 heaping tablespoonful of flour, a little baking powder, salt to taste and a little grease. Add enough hot water to make soft mix. Have griddle hot and pour batter onto hot griddle. Turn over with spatula when brown on bottom.
Brown hamburger and onions until done and drain. Mix all ingredients and put into a casserole dish. Place in preheated 350° oven for 30 minutes.
Combine first 6 ingredients; bring to boil. Brush sauce liberally on ham. Grill about 20 minutes on each side.
Melt margarine and mix with crackers. Press into 9x13 baking pan. Layer coconut, chocolate and butterscotch chips, and nuts in order. Spread milk evenly over mixture.
Heat oven to 350°. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in plastic food storage bag. Separate dough into 30 biscuits. Cut into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and margarine. Pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Serve warm.
Crush garlic with salt and pepper. Mix with oil; spread on lamb. Sprinkle with marjoram, thyme, rosemary and flour. Pour wine and 1 cup water into pan. Roast in a 325° oven for 2 1/2 hours, basting frequently. Serves 6.
Dissolve Jell-O in hot water. Add cornstarch and sugar and boil until thick. Let gel for a few minutes in the refrigerator. Add strawberries and pour into crust. Chill in the refrigerator. Serve with whipped topping, vanilla ice cream or yogurt.
Soak the bread pieces in the wine; set aside. Combine the Italian sausage, eggs, mint and bread. Form into 24 meatballs. Brown the meatballs over high heat in a skillet, lightly greased with olive oil. Finish cooking the meatballs in a marinara sauce. Serve over spaghetti or other pasta.
Mix together all ingredients in a heavy saucepan. Simmer until sugar melts and sauce has thickened a little. Serve with chicken or pork.
Add oats, molasses, salt and oil to boiling water. Let cool. Dissolve yeast cakes in water. Add to first mixture. Mix in flour, sifted. Let rise in greased bowl until double in size. Shape into loaves or rolls. Let rise 1 hour. Bake at 350° for 20 minutes. Makes 2 loaves or 2 dozen rolls.
Melt margarine in a pan. Mix in flour and salt. Add milk slowly, stirring until smooth. Cook and stir until sauce thickens. Add mustard and cheese. Stir over low heat until cheese melts. Makes 2 2/3 cups sauce.
Brown chopped meat, stirring often. Add salt and pepper to taste. Drain off fat. Put ground meat in a bowl. Everyone puts their favorite things on their own tacos. Eat and enjoy.
Clean crab meat. Combine ingredients, except almonds. Mix well and put mixture into a small baking dish. Sprinkle almonds on top. Bake at 370° for 15 minutes.
Combine in large bowl all above ingredients. Pat into a loaf size pan. Bake at 350° for 1 hour.
Put roast in crock-pot. On top of roast, put can of soup and the envelope soup mix. Cook on low. You will have gravy to serve on rice or noodles. You can cook on low overnight.
Sift together flour, soda and salt. Add sugars, shortening, egg and vanilla. Beat until smooth (about 2 minutes). Stir in oats and nuts. Shape dough into a roll; wrap and chill thoroughly. Slice and put on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Remove from oven and immediately place small square of milk chocolate bar on each. Remove from sheets and press pecan or walnut half into chocolate square.
Thoroughly cream shortening and sugar. Add eggs and molasses. Mix well. Add coffee, then sifted dry ingredients. Beat until smooth. Pour into greased pan (12 x 18-inch). Bake in moderate oven (350°) for 25 minutes or until done. While still warm, frost with confectioners sugar and butter or confectioners sugar with a little spoon of milk. Cool and cut in squares.
Thaw shells 10 minutes before baking 10 minutes at 400°. Reduce heat to 350°. Brown beef; drain. Add seasonings and fix as package directs. Mix refried beans and half of salsa. Layer crust with half beef, bean mixture and cheese. Repeat layer. Bake 25 minutes. Put rest of salsa on top. After baking, add lettuce and tomato. Serve. (We use sour cream on ours, too.) Enjoy.
Break cauliflower and broccoli in small pieces; dice onion. Crumble bacon. Mix together rest of ingredients, then add all together and stir well. Put in refrigerator for at least 1 hour before serving.
Combine sugar, cocoa, oleo and milk. Stir until sugar dissolves over medium heat. When mixture comes to a rapid boil, boil one minute. Remove form heat. Add vanilla. Cool and beat. Spread on thin cake layers.
Mix well and bake in hearty warm oven and serve to mother everyday. She ought to have it in big slices.
In a large soup kettle, simmer chicken breasts in the broth. Add the onion as the chicken simmers. When chicken is fully cooked, remove and set aside.
In large skillet, heat oil. Add broccoli and carrots. Stir over medium heat until tender-crisp. Add next 5 ingredients; cook until chicken is done. Stir in pasta, onions and cheese; heat thoroughly.
In a 9 x 13-inch glass dish, pour pie filling on bottom. Spread evenly. Sprinkle dry cake mix over pie filling. Melt butter and pour over cake mix. Bake at 350° for 30 to 40 minutes or until golden brown.
Put pizza sauce on half of English muffin. Sprinkle with shredded Mozzarella and bake until cheese is melted. Serve.
Place strawberries and sugar in mixer bowl. Beat with electric mixer until well blended. Combine with milk and ice cream in punch bowl. Serves about 25.
Beat eggs, oranges (with juice) and oil. Blend in cake mix. Grease 3 round cake pans. Divide cake mixture into pans. Bake at 350° for 25 minutes. Blend Cool Whip, pineapple and pudding together. Spread generous amount between layers and over cake. Refrigerate overnight before cutting. Keep refrigerated.
Mix all ingredients together in order given. Blend in blender or mixer until oil disappears. Yield: 2 cups.
Prepare the filling using raisins, sugar, water and flour. Cook until thick. Set aside to cool.
Mix graham crackers and 1 stick melted butter. Beat for 5 minutes. Place in a 9 x 13-inch pan. Mix powdered sugar, eggs and 2 sticks melted butter. Spread on graham cracker crust.
Using a wire whisk, combine all ingredients in a small bowl. Refrigerate until well chilled. Serve over tossed green salad. Yields 2 cups. One tablespoon serving contains 54 calories and no cholesterol.
Coarsely grate zucchini. There should be 2 cups, lightly packed down. Beat egg. Add zucchini, Bisquick, salt and cheese; mix well. In a large skillet, fry tablespoons of mixture in a little butter until lightly browned. Keep warm in oven while frying rest of batter.
In a large skillet, saut garlic in oil. Add vegetables and basil and saut until almost tender. Add chicken broth and mushrooms. Bring to a boil, quickly reduce heat and cover. Simmer for 5 minutes. Mix well. Serve over pasta cooked al dente. Sprinkle with grated cheese. Serves 6.
Beat ingredients until smooth. Cover onion, mushrooms, fish, etc., with batter and deep-fry for 2 to 3 minutes or until golden brown.
Cut pork in small pieces and place in small amount of oil on stove in large heavy pan with salt and pepper. Cook slow until juice is drawn out (do not brown). Cover and cook about 40 minutes. Add celery and soy sauce; cook 20 minutes. Add onions and cook 10 minutes. Add mushrooms and cook another 10 minutes. Add cornstarch and bring to boil; add beans sprouts and water chestnuts. Cook slowly until juice is clear. Good.
Make vegetable soup with first five ingredients, including beets (if using raw ones). Add canned beets (if using canned) when soup is almost done. Add tomatoes and generous amount of dill weed (to your own taste of course). Serve with dollop of sour cream or cottage cheese.
Rub the butter and flour until they resemble fine bread crumbs. Stir in the baking powder, sugar and sultanas. Add the milk to make a sticky dough and turn onto a floured surface. Knead gently, then roll flat (about 1-inch thick) and cut out circles. Place on floured baking tray. Brush with milk. Bake at 220°C for 10 to 20 minutes. Spread with butter and jam to taste.
Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups of blueberries. Cook over medium heat, stirring constantly, until mixture is thickened and clear (mixture will be quite thick). Remove from heat. Stir in butter and lemon juice. Cool. Place remaining 2 cups raw blueberries in pie shell. Top with cooked berry mixture. Chill. Serve garnished with whipped cream.
Combine flour, sugar, cinnamon, baking soda and salt in a large bowl. Add oil and eggs; mix well. Stir in strawberries, pineapple, raisins and pecans. Pour batter into 2 greased and floured loaf pans. Bake 1 hour and 15 minutes at 350°. Remove from pans; cool. Wrap loaves in foil tightly overnight to mellow.
Cook sausage until brown or done; drain well. Spread bread cubes in 12 x 8 x 2-inch buttered baking dish. Top with sausage, then cheese. Combine eggs, milk, salt and mustard; beat well. Pour over cheese. Cover and refrigerate overnight. Bake at 350° for 50 minutes or until set.
Melt butter in heavy pan; add sugar and vinegar. Stir until sugar dissolves; wash down sides of pan with pastry brush dipped in cold water. Boil mixture to brittle stage (256°); pull and cut into small pieces with scissors or knife. Arrange on buttered plate to cool.
In small saucepan blend soup, flour and onions and 3/4 cup Milnot. Cook over low heat until mixture comes to a boil (stir constantly to prevent scorching). Remove from heat, stir in chicken and pimento. Spread in 8 x 8-inch or 9 x 9-inch pan. Chill until thick. Cut in 4 squares and place on each of 4 slices of bread, top with other bread. Cut in halves or quarters. Beat eggs and remaining Milnot together. Dip sandwiches in egg mixture, then in potato chips. Sprinkle with almonds. Place on greased cookie sheet, bake at 350° about 30 minutes.
Place chicken in 9 x 13-inch baking dish. Cook diced potatoes and carrots until tender. Drain and add along with peas, covering the chicken pieces. Pour soup over all. Mix melted oleo, flour and milk together. Pour over soup and spread evenly. Bake at 350° for 40 minutes or until done.
Cook sausage, red pepper, onion, sage, garlic powder, salt and pepper until done. Spoon mixture into greased 9-inch round baking dish.
Combine first 10 ingredients in large stock pot and cook over moderate heat until vegetables are softened. Add clam juice and water and bring to brisk boil. Add shellfish, monkfish and then squid. Cover and gently simmer until fish is cooked. Stir in Pernod and sprinkle with parsley just before serving.
Cook eggplant;	mash. Mix soup, onion, egg, salt and pepper; add to eggplant.	Add 1 cup of herb stuffing; toss. Pour into casserole dish.	Sprinkle remaining stuffing on top and dot with butter. Bake at 350° for 30 minutes.
Mix soup, sour cream, onion, Ro-Tel and 2 cups of cheese in large bowl. Dip tortillas in hot oil and drain on paper towels. Put 2 tablespoons of mixture on each tortilla and roll up. Place, seam side down, in a large baking dish. Cover enchiladas with the remaining mixture and top with remaining 2 cups of cheese. Bake at 350° for 30 minutes.
Combine all; pour into greased pan. Bake at 350° for approximately 45 minutes. Serve with white egg sauce.
Melt margarine and add garlic, salt, pepper, parsley, scallions and lemons. Grease a large shallow pan and place shrimp in single layer on bottom of pan. Pour butter mixture over shrimp. Place under broiler for 5 minutes, until pink. Remove. Serve on bed of rice. Can pour butter sauce over rice.
Liberally spread cheese on Spam; frost like cake. Decorate with whole cloves. Give to pastor with our delight.
Peel potatoes. Cut into large pieces. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating pieces with cheese mixture. Melt butter in a 13 x 9-inch baking pan. Place potatoes in a layer in pan. Bake at 375° for about 1 hour, turning once during baking. When golden brown, sprinkle with parsley.
Add sugar to beaten eggs; beat until stiff. Add remaining ingredients. Use a Number 2 can crushed pineapple (drained). This was a recipe of Carolyn T. High. Freeze in ice cream churn.
Brown hamburger, butter, onion and green pepper. Cook spaghetti as directed; drain. Mix hamburger mixture, spaghetti, tomato soup and corn. Put in a 13 x 9-inch casserole dish. Cover liberally with cheese. Bake for 1 hour at 350°.
Preheat oven to 375°. Combine butter, vanilla and salt in bowl and blend well. Gradually beat in sugar. Add flour, chocolate morsels and 3/4 cup walnuts. Mix well. Press evenly into an ungreased 15 x 10 x 1-inch pan. Sprinkle remaining 1/4 cup walnuts over top and press in lightly. Bake at 375° for 25 minutes until golden brown. Cool. Break into irregular pieces. Can cut into bars when warm, if desired. Makes about 1 3/4 pounds.
In medium mixing bowl, beat cream cheese and sugar with electric mixer until well combined. Add milk and beat 2 to 3 minutes until light and fluffy.
Cut rabbit into serving size pieces. Cover with marinade containing the ingredients and marinate overnight at room temperature. Save the marinade and brown the meat in a baking pan at 375° for about 30 minutes.
Halve and clean out peppers. Mix all ingredients together well. Fill pepper shells with mixture. Put a little water in bottom of Pyrex dish. Cook on 350° for approximately 1 hour.
Drain pineapple reserving juice. Dissolve gelatin in boiling water; add reserved juice. Cool until slightly thickened; beat until frothy. Fold in pineapple, cottage cheese, mayonnaise and nuts. Place in 13 x 9-inch pan or mold. Refrigerate until firm. Yield: 12 servings.
Fill the injector needle of a bulb baster with salad dressing and squirt under skin. Tie legs together with one end of a 30-inch string. Pour oil to depth of 5 to 6 inches into a deep pot of a propane cooker; heat to 325°. Carefully lower turkey into hot oil using string; fry 30 minutes or until meat thermometer inserted in turkey registers 185°. (Temperature of oil drops immediately after turkey is placed in it; oil may not reach 325° again.) Remove turkey from oil and cool slightly before slicing.
Saut sweet onions in butter until transparent. Add chicken broth, sherry and flour. Cook and stir. When slightly thickened, transfer to medium casserole. Top with bread crumbs and both cheeses. Bake at 350° for 20 to 30 minutes or until lightly browned and bubbly.
Grease 10-inch quiche or pie plate. Spread cranberries over bottom of dish. Sprinkle with 1 cup sugar and pecans. In small bowl at high speed, beat eggs until frothy. Add 1 cup sugar; beat well at low speed. Add flour, shortening and margarine. Pour batter over berries and nuts. Bake 1 hour or until golden at 325°.
Mix together fruit cocktail, vanilla, eggs and sugar. Add flour, soda, salt and brown sugar. Mix and pour into greased and floured cookie sheet. Bake 30 minutes at 325°.
Combine flour, curry powder, salt and pepper in paper bag. Add chicken pieces and shake until lightly coated. Brown chicken in butter. Sprinkle onion, raisins and rice over chicken. Dissolve bouillon cubes in boiling water and add to chicken. Reduce heat. Cover and simmer 45 minutes or until chicken is tender.
In a large saucepan, combine margarine, milk and sugar over medium heat. Stirring constantly, bring to a boil. Continue stirring until mixture reaches the soft ball temperature on a candy thermometer or until a drop of the mixture in the water forms a ball. After reaching soft ball stage, remove mixture from heat and add vanilla, peanut butter and Marshmallow Creme. Stir until smooth. Pour into 9 x 13-inch greased glass dish. Let cool.