HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw puff pastry for 20 minutes. In a bowl, mix cheese, eggs and parsley until well blended. Unfold 1 puff pastry sheet and, on a lightly floured surface, roll to a 9 x 12-inch rectangle. Cut into 3-inch squares. Put 1 tablespoon cheese filling in the center of each square. Moisten edges with water and fold pastry in half forming a triangle. Press edges together firmly with tines of a fork to seal. Chill. Repeat with remaining pastry sheet and cheese mixture. Place triangles on an ungreased cookie sheet and bake in a preheated 425° oven for 8 to 10 minutes or until puffed and golden brown. Serve warm or at room temperature. Makes 24.
Preheat oven to 400°. Grease loaf pan. Bake 1 hour.
Mix the lime jello and water. Set to firm, then whip. Add the marshmallows, cottage cheese, pineapple and Cool Whip. Put in a 9 x 13-inch pan or in a mold.
Boil zucchini in 2 cups of water. Cook until just tender and drain. Beat eggs; stir in mayonnaise, onion, green pepper, cheese and salt and pepper to taste. Add zucchini. Put in 1 1/2-quart baking dish. Dot with 1 tablespoon butter and sprinkle with 2 tablespoons buttered bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients at medium speed until well mixed, occasionally scraping the sides. Drop by teaspoonfuls 1-inch apart onto cookie sheet. Bake at 350° for 12 minutes or until lightly browned. Immediately remove to wire racks to cool. Makes 4 dozen cookies.
Mix vanilla, sugar, egg and butter. Add sifted dry ingredients alternately with buttermilk; beat for 4 minutes. Add nuts. Pour into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Mix all ingredients except soup. Roll mixture into small patties and then roll in flour. Brown on all sides in a skillet with small amount of oil. Place patties in a casserole dish and pour mushroom soup over patties. Cover with aluminum foil. Bake for 45 minutes in a 350° oven.
Mix brown sugar to cream cheese until creamy. Slice apples and dip in mixture. Can double recipe if needed.
Slice bananas and dip in lemon juice. In a large bowl combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat layers twice, ending with pudding. Chill. Garnish as desired.
Cook sweet potatoes until tender, drain off liquid. Beat with electric mixer, adding all listed ingredients. Pour into greased 1 1/2 quart casserole.
In a small skillet, cook bacon until it begins to brown. Transfer to the bowl of a processor. Add onion to the bacon fat and cook until limp. Add onion to the bowl. Add chicken livers to the fat, cooking until no longer pink. Add them to the bowl. Cook sausage in the same pan until browned and add to the bowl. Add brandy, cream, nutmeg, salt and pepper. Process until smooth. Pour into a well buttered mold and refrigerate until firm. Unmold and serve with rounds of dark bread.
Place mixture in hamburger rolls and wrap in foil. Bake for 10 minutes at 350°.
Place all ingredients in blender container. Blend just until smooth. Serve with chicken chunks or raw vegetables.
Simmer dates, Crisco, water and apples for 15 minutes and let cool. Mix remaining ingredients and then add to other mixture. Pour on greased cookie sheet. Bake at 350° for 12 to 15 minutes. When cool ice with a thin powdered sugar icing. Cut in squares and these can be frozen.
Mix sugar, water, syrup and salt together and boil for 1 minute. Add pecans and cook to 305° on candy thermometer. Add soda, stir and turn out onto buttered pans.
Combine flour and sugar and add to melted margarine. Blend in beaten eggs, buttermilk and vanilla. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Preheat oven to 350°. Spread one cup of the sauce over the bottom of a casserole dish. Spread a line of potatoes down the center of each tortilla. Sprinkle on some scallion, corn and green chilies. Roll up and place, seam side down, in the casserole. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes, or until sauce is bubbly.
Melt cheese and margarine together. Add to beaten eggs and milk. Stir into grits. Pour into greased casserole. Crumble crushed corn flakes on top before baking. Bake at 325° for about 45 minutes or until set.
In small microwave-safe bowl, put 1 tablespoon olive oil, chopped onion and garlic. Microwave for 1 minute with bowl covered. Transfer to 4-quart pan and add all remaining ingredients. Cook on medium heat until vegetables are done. Sprinkle Parmesan cheese on hot soup.
Cook onions in oleo. Blend in flour. Add broth and liquid from peas. Cook until thickened. Add turkey, peas, soup and seasoning. Turn into greased casserole and top with bread crumbs. Bake at 350° for 30 minutes.
In a small bowl, combine egg, milk and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating. Arrange eggplant in dish. In a bowl, stir together tomato sauce, oregano and garlic; pour over eggplant. Bake, covered, in a 350° oven for 40 minutes, or until eggplant is tender. Sprinkle with Mozzarella cheese. Bake, uncovered, 10 minutes more. Can serve over spaghetti. Makes 4 servings.
Chop cabbage and place in large baking dish. Saute onion, bell pepper and ground chuck. Drain off fat and place on top of cabbage. Pour can of tomato soup on top. Rinse can with small amount of water; pour on top. Cover with foil and bake at 350° until cabbage is tender, but not mushy (approximately 30 minutes).
Bake eggplant in a 350° oven for 1 hour or until soft. Remove skin and chop flesh. In a bowl, combine eggplant, onion, salt, pepper, olive oil and vinegar. Garnish with chopped parsley, tomato wedges and olives. Oven temperature: 350°. Preparation time: 1 hour and 15 minutes. Cooking time: 1 hour.
Cook rice with 2 cups water about 10 minutes. Spread in bottom of baking dish. Salt, pepper and flour chops; brown slightly on top of stove. Place chops on top of rice. Mix both cans of soup with 1/2 can of water and pour over all. Cook at 350° for 45 minutes. If it seems too dry, add a little more water on top. (Recipe may also be used with chicken.)
Cream butter; add sugar gradually and cream thoroughly. Blend in 1 egg yolk and milk. Add sifted flour to mixture.
Put squash, green chilies, tomatoes and onion in a large roaster pan. Put cheese on top and bake for 1 1/2 hours or until soft at 325°.
Peel and slice cucumbers and cut out seed. Mix lime in 8 1/2 quarts water. Pour over cucumbers and let set for 24 hours. Wash off lime water. In pan, combine 1 cup cider vinegar, food coloring, alum and enough water to cover cucumbers. Simmer for 2 hours on stove. Drain and make syrup with vinegar, 2 cups water, sugar, stick cinnamon and cinnamon candy. Bring to boil and let set for 24 hours. Put drained cucumbers in jars. Cover with hot syrup, putting 1 cinnamon stick in each pint jar. Seal.
Stir together orange juice, cranberry juice and sugar. Add ginger ale just before serving. Float mint leaves for garnish.
Cover corned beef with water and simmer until tender, about 3 1/2 hours. Remove meat to a hot platter; keep hot in a low oven. Boil onions, turnip, carrots and potatoes in the broth for 30 minutes or until done. Add cabbage during last 15 minutes of cooking. Arrange vegetables around the corned beef on platter or to allow room for carving, serve separately. (If corned beef has not been kept hot, return it to the pot for a few minutes.) Serves 6.
Beat 4 egg whites stiff. Sprinkle in sugar, baking powder and vanilla flavoring. Add crushed vanilla wafers and chopped nuts. Pour in buttered 8 to 9-inch pie pan and bake at 325° for 30 minutes.
Prepare and cook new potatoes. Just before serving, toss with butter and sprinkle with parsley.
Bring vegetables and water to a boil in a medium saucepan stirring occasionally. Reduce heat cover and simmer for 8 minutes. Add milk, meat, margarine, garlic powder, and basil. Bring to a full boil. Stir in rice and cheese, remove from heat, cover let and stand for 5 minutes. Fluff with a fork.
Line baking pan with corned beef slices (1 per breast). Wrap bacon strips (uncooked) around each chicken breast (wrap as many strips around each breast as you want, usually 2 will be fine). Mix sour cream with soup. Pour mixture over chicken breasts in pan. Bake at 250° for approximately 3 hours. Serve with mashed potatoes!!
Place apples in a buttered 10 x 6-inch baking dish. Sprinkle with cinnamon, salt and water. Rub together the flour, sugar and butter. Sprinkle over apples. Bake at 350° for 40 minutes. Serve warm with cream.
In a 8 x 12-inch pan, sift flour, sugar, salt and soda. Punch 1 large, 1 medium and 1 small hole in mixture. In large hole, pour melted butter or oil. In medium hole, pour vinegar. In small hole, pour vanilla. Cover all with cold water and gently stir with a fork. Bake 25 minutes at 350°. Frost in pan.
Mix ingredients and let stand 15 minutes. Pour into 9-inch pie shell. Dot with 1 tablespoon butter. Add top crust. Bake at 425° for about 50 minutes.
Boil butter, cocoa, milk and sugar for 1 minute. Add peanut butter and stir, then add rolled oats. Spoon on wax paper and let cool.
Mix together apples, bananas, grapes (use Fruit-Fresh liberally), celery, raisins and cherries. Mix mayonnaise, honey and sour cream; pour over fruit mixture and mix well. Last, add nuts and marshmallows. Keep refrigerated.
Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating well. Gradually add egg substitute, beating well. Stir in food coloring. Combine flour and next 3 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in vanilla. Pour batter into three 9-inch cake pans coated with cooking spray. Bake at 350° for 18 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Spread Boiled Frosting between layers, on sides and top of cake.
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
Boil lasagna in 4 quarts rapidly boiling water to which salt and olive oil have been added to prevent sticking. Stir gently for 10 minutes. Drain and cool. Saute beef and sausage. Drain. To the spaghetti sauce add the garlic powder and oregano (some sauces can omit this). In a well-greased baking dish, spread a layer of the sauce, lasagna and cheese. Alternate until all are used. Bake 20 to 30 minutes in a 350° oven. Cut in squares.
Pour all ingredients into a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Boil chicken until tender. Remove all skin and bones. Cover bottom of a 9 x 12-inch pan with chicken pieces. Spread with cream of chicken soup then spread with cream of mushroom soup. Spread bread crumbs.
Preheat oven to 350°. Use 1 1/2-quart, 3-inch deep baking dish. Melt 1 stick butter in microwave baking dish; add 1 cup sugar, flour and milk. Whisk, not too well. Pour in a couple cups of fruit in middle. (I recommend peaches or blueberries.) Bake 1 hour; serve warm.
Beat the cream cheese until smooth. Add eggs, one at a time. Add vanilla and sugar and beat again. Bake for 1 hour and 15 minutes at 300°.
Grease 9 x 13 inch pan. Single layer chicken. Top each piece with a slice of cheese. Spoon soup over the chicken. Melt butter and mix with stuffing. Sprinkle over chicken. Bake uncovered 45 to 55 minutes at 350 degrees.
Pour off enough pear juice to make 1 cup. Bring to a boil and add gelatin. Cool. Blend pears and cream cheese in blender. Add cooled gelatin and Cool Whip. Add nuts.
Simmer all ingredients, except ham, for about 1 hour. Add ham and stir until thoroughly heated. Serve over small dinner rolls for sandwiches.
Dissolve bouillon cubes in 1/2 cup water. Cut carrots in 1-inch strips and cook in bouillon for 10 minutes. Melt butter and cook onions in a large pan for 10 minutes. Mix flour and 3/4 cup water until smooth. Add to onion mixture. Add carrots, salt and sugar to taste; simmer for 10 minutes. A nice change from plain carrots!
First, blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk; mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375° (190°C). Put two metal spoons into the batter. Shape balls with the two spoons and drop them into the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and should not be grease-soaked inside. If they are fried too slowly, the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbent paper. Serve them piled on a dish and cover thickly with sifted confectioners sugar. Eat them hot, if possible. Makes 20.
Mix together flour, soda, cinnamon, sugar and salt. Add oil, eggs, apples and nuts. Bake in 325° oven. I use a Bundt pan for 1 hour. Makes a large cake.
Thoroughly combine first 5 ingredients; stir in coconut. Pour filling into unbaked pastry shell. Bake at 350° for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving.
Preheat oven to 375°. Combine dry cake mix, egg, brown sugar, oil, butter, wheat germ and water in a bowl. Mix with a spoon (dough will be stiff). Stir in nuts. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 minutes for chewy cookies; 12 minutes for crispy. Cool 1 minute, then remove to rack. Yields 3 dozen.
Mix all ingredients together with mixer, adding chips last. Spread onto jelly roll pan about 1/2 inch thick (may make more than one pan). Bake at 350° for 15-20 minutes until golden brown.
Put flour, baking powder and salt in bowl. Add eggs. Mix lightly until stiff enough to roll. Cut in strips and place in boiling chicken broth. Cook 10 minutes, covered, then 10 minutes uncovered.
Cook onion in butter until tender, but not brown. Blend in flour, salt and pepper. Add milk and broth. Cook and stir until thickened and bubbly. Stir in chicken, vegetables and parsley. Heat until bubbly. Pour into oblong casserole or 6 or 8 individual casseroles. Top with canned biscuits, cut into fourths (better with a recipe of real biscuits, cut in tiny rounds). Serves 6 or 8 generously.
Place ingredients in blender. Process until smooth and frothy. Serve immediately in large glass. Makes 1 serving.
Preheat oven to 450°. Place roast on piece of aluminum foil. Sprinkle dry soup mix over meat. Bring edges of foil together and seal tightly. Place in shallow pan. Bake at 300° for 2 1/2 hours.
Brown meat with bell pepper and onions. Drain, then put in cut up cheese along with rest of ingredients. Heat until melted or cook slowly in crock-pot, but keep warm!
Mix macaroni, diced Spam, pickles and 4 eggs together. Pour pickle juice into the mayonnaise to your taste, then over all of the ingredients. Garnish with the remaining 2 eggs.
Cook cauliflower in 3/4 cup water for 20 to 25 minutes.
Separately mix packages of Jell-O with 1 1/2 cups hot water each. Pour into 3 separate shallow pans. When set, cut into small cubes. Dissolve gelatin in 1/4 cup cold water. Add hot water and pineapple juice. Cool. Fold this mixture into colored cubes and Cool Whip. Set until firm.
Melt chocolate and shortening. Beat in sugar and eggs. Sift together and stir in dry ingredients. Mix in walnuts. Spread in well-greased baking pan. Bake until top has dull crust in a 350° oven.
Place apples in large bowl. Combine nutmeg, sugar and flour; sprinkle over apples. Toss to coat apples well. Spoon into unbaked pastry shell. Add lemon juice. Combine butter, sugar and flour. Sprinkle over apples. Slice pie into heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place on large cookie sheet for easier handling.
Wash and slice tomatoes. Sprinkle with sugar and let set for 15 minutes. Combine flour and cornmeal. Dredge tomato slices in mixture. Melt butter in large frying pan. Fry tomato slices until brown on both sides. Keep warm while making gravy.
Mix gelatins together; add boiling water. Add cranberry sauce and stir until dissolved. Add pineapple with juice, pecans and celery. Pour in mold and refrigerate. Supposed to serve 12 but it's so good, it seldom does!!!
In 1 1/2-quart saucepan, combine soup, sour cream and mustard; add broccoli. Heat, stirring occasionally. Serve over baked potato/oven baked potato (400° for 1 hour). Microwave on High 10 to 12 minutes.
Put all ingredients in a one gallon jug. Shake well until dissolved. Shake daily for several days. Store in a dark cool place.
Heat butter, water and bouillon in saucepan. Add celery and cook 2 to 3 minutes. Stir in salt, sugar and flour, then tomato sauce, water and thyme. Cook until hot.
Mix water and cocoa. Let cool. Mix flour, sugar, soda and salt. Make a well. Add oil, egg yolks and vanilla. Add cocoa. Mix well.
Saute pepper and onions in butter. Blend in the flour and salt. Remove from heat. Stir in gradually 2 cups milk. Return to heat and boil. Stir in carefully the salmon and juice. Pour mixture into well-greased baking dish. Bake at 400° for 25 to 30 minutes.
Mix all ingredients and use to marinate broccoli for several hours or overnight, in refrigerator. Serve cold as an appetizer.
Cream sugar and oil. Add unbeaten egg; beat thoroughly. Mix cocoa and Coca-Cola; bring to a boil. Add to creamed mixture; beat well. Dissolve soda in buttermilk. Add vanilla. Add flour and buttermilk mixture to the creamed mixture. Stir in marshmallows. Bake in greased and floured pan at 350° for 30 to 35 minutes.
Brown ground beef. Drain. Add corn, both packages of taco seasoning and 3/4 cup water. Simmer 10 minutes. Layer tortilla chips in a 13 x 9-inch pan. Then layer meat mixture and cubed Velveeta. Repeat chips, meat mixture and cheese. Crush remaining chips and sprinkle over top. Spread picante sauce evenly over all and bake at 350° for 20 minutes.
Combine first five ingredients in a 4-quart pan. Stir over medium heat until blended. Bring to a boil over medium high heat and continue boiling for 5 minutes. Remove from heat. Stir in chocolate, vanilla and nuts until chocolate is melted. Pour into two 9 x 9-inch pans and cool.
Core and clean insides of green pepper. Parboil in water about 4 minutes, until semi-cooked. Brown ground beef with onion and pepper. Cook cabbage 5 to 7 minutes, until semi-cooked. Mix tomato sauce, ketchup, brown sugar and Worcestershire sauce; this will make the sauce and topping.
Crust: Combine graham crackers, 1/4 cup sugar and melted oleo. Filling: Mix until fluffy the cream cheese, powdered sugar and peanut butter. Add to cheese the milk and Cool Whip. Mix and spread over crust.
Partially defrost the lemonade. Pour the lemonade into the punch bowl. Add the chilled Hawaiian Punch| and 7-Up| and mix well. Float fresh lemon and orange slices on top as a garnish. Prep time: 5 minutes.
Peel squash and cut in 4-inch long strips. Beat egg and add salt, pepper and buttermilk. Dip squash in this mixture, then coat with flour. Fry in hot cooking oil until golden brown. Drain on paper towel. Serve while warm.
In a frying pan, put oil. Add the onion, cut up in small pieces. Saute until browned. Add mushrooms, parsley, hot pepper and salt. Let them simmer for 10 to 15 minutes. Add tomato sauce and water. Let it simmer for 15 to 20 minutes more. At the same time, cook the spaghetti for 15 to 20 minutes. Drain. Pour in platter. Pour the mushroom sauce over, mix and serve. Serves four to six.
Slice steak diagonally across the grain into 1/8-inch thick pieces. In small bowl, combine broth, soy sauce and Sweet One. In large skillet, over medium-high heat, heat 1 tablespoon oil. Add half the beef; stir-fry 2 minutes or until lightly browned. Remove beef from skillet; repeat process with remaining oil and beef. Remove beef from skillet.
Cut butter into dry ingredients until feels like corn meal. Add 1/4 to 1/2 ice water to mixture until a ball forms. Divide into 2 halves; chill. Roll out into 2 crusts.
Cream sugar, shortening and applesauce. (Mother cooked tart apples like Granny Smiths.) Sift flour and spices. Add to sugar mixture and stir well (save about 1/2 cup to dredge raisins and nuts). Add raisins to mixture. Add cherries and 1/4 cup cherry juice to batter. Pour into well-greased 9 x 13-inch pan. Bake at 325° for 75 minutes.
Heat water and butter to boiling in medium size saucepan; add flour and salt all at once. Stir hard with a wooden spoon about 2 minutes or until batter forms a thick smooth ball that follows spoon around pan; remove from heat. Cool slightly; add eggs, one at a time, beating in each well until mixture is shiny and thick. Shape tiny mound with 2 teaspoons, 1 inch apart, on ungreased cookie sheets (about 1 teaspoon of batter is enough for each). Bake in hot oven (400°) for 25 to 30 minutes or until shells are puffed, crisp and lightly golden. Remove at once from cookie sheets; cool completely on wire racks.
Boil 3 minutes. Add 2 teaspoons vanilla. Pour at once into jar. Makes 2 cups.
Cook in crock-pot on high 3 to 4 hours. Thirty minutes before you're ready to eat, add cheese, cooked macaroni, milk and butter. Enjoy! Tastes great as a meal alone or as a side dish to ham steaks.
Sift flour, baking powder, cinnamon and salt together. Cream butter and honey together. Add vanilla and beaten eggs to the butter and honey mixture. Alternately add the flour mixture and the milk to the butter mixture. Fold in the dates, nuts and orange rind. Pour into an oiled loaf pan and bake at 350 degrees for 1 hour and 15 minutes. Cool on rack.
Crumble vanilla wafers fine. Add Eagle Brand milk and margarine. Mix well. Add pecans and raisins. Mix well. Divide dough. Roll in 2 rolls. Chill.
Mix cake mix as directed on cake box. Add frozen coconut and mix well. Pour into a 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes.
Butter a 2-quart pie dish; cover the bottom of the dish with a layer of marmalade. Heat together the butter, milk and 2 teaspoons of sugar. Add the breadcrumbs; leave to stand for 10 minutes. Beat together 1 whole egg and 2 egg yolks; stir well into the breadcrumb mixture. Pour 1/2 of the breadcrumb mixture into the dish. Add another layer of Grace Seville orange marmalade. Bake in moderate oven at 350° until mixture is set. Whip egg whites stiffly; fold in the last quantity of sugar. Bake in a very cool oven (290°) for approximately 20 to 30 minutes, until the meringue is brown and crisp. Serves 6.
Beat egg yolks with butter until creamy. Add sugar and vanilla. Gradually add flour alternately with milk. Add coconut. Beat egg whites until stiff peaks form. Fold egg whites into mixture. Bake 2 hours at 300°. Let cool 15 minutes in pan.
Heat chicken in 1 quart of water to boiling. Reduce heat. Cover and simmer until chicken is done (about 45 minutes). Remove chicken from pan. Let cool, then remove bones and skin. Cut chicken into small pieces.
Combine tapioca, sugar, salt, rhubarb, pineapple and water. Let stand about 15 minutes. Roll pastry 1/8-inch thick and line a 9-inch pan. Trim pastry one-inch larger than pan. Fold edge to form a standing rim. Flute. Fill with fruit mixture. Combine brown sugar, flour, cinnamon and butter. Mix with pastry blender, fork or fingers until crumbly. Sprinkle over fruit mixture. Bake at 425° for 35 to 40 minutes.
Empty dry Italian salad dressing mix onto small saucer. Roll cream cheese in mix to completely coat cheese.	Serve cheese with crackers. Great for snacks or parties.
Mix together sugar, milk, cocoa, margarine and salt in saucepan. Bring to rolling boil and boil 1 minute. Remove from heat and add peanut butter and oats. Mix well, then drop by spoonfuls onto wax paper. Makes about 3 dozen.
Break cake up into 1-inch pieces and put in 9 x 13-inch pan. Mix pudding and milk. Add ice cream and mix well. Dribble over cake pieces. Dissolve jello in the boiling water and add frozen strawberries. Pour over cake/pudding mixture. Chill 4 hours.