HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first five ingredients and spread on two dinner plates or on one large platter. Pour the seafood sauce evenly over the cream cheese mixture. Drain crab meat and sprinkle evenly on top. Serve with crackers.
Put roast in pan of water. Add green beans, potatoes, onion, salt and pepper. Cook for 3 hours or until roast is tender.
Mix sugars, eggs and oil. Add zucchini and mix well. Add remaining ingredients. Mix well. Pour into two 5 x 8-inch oiled pans. Bake at 325° for 1 hour or until done. Test with toothpick. Do not peel zucchini.
Place chicken into a 2-quart oblong dish. Cover with foil. Bake at 375° for 30 minutes. In a small bowl combine soup, sugar, water, vinegar and Worcestershire sauce. Set aside. After 30 minutes, cover chicken with sauce and bake, uncovered, 30 minutes more or until chicken is done well. Arrange chicken over cooked noodles or rice. Stir sauce and spoon then serve.
Place bread in buttered 13 x 9-inch pan. Sprinkle cheese on bread. Crumble sausage over cheese. Beat eggs with milk and dry mustard. Pour over all. Cover with foil and refrigerate overnight. Bake at 300° for 1 hour and 15 minutes.
Wash spinach and cut off stems. Squeeze out water. Roll tightly and cut finely. In a large bowl, combine spinach, eggs and Feta. Melt margarine and brush on phyllo dough. Layer about 4 leaves. Spread spinach and and repeat layering for about 4 more layers. Roll up edges lightly. Bake at 350° for 1 hour.
Put butter and oil in pan with chopped onions. Cook slowly for about 20 minutes. Onions should be cooked until transparent, not brown. Add the basil and oregano. Cook 5 minutes. Chop the parsley (no stems) until minced and add to the mixture. Cook 10 minutes more. Add clams and the juice in the cans and cook 5 minutes. Salt and pepper to taste. Add Parmesan cheese. Cook spaghetti. Pour mixture over noodles. Sprinkle with cheese. Serves 4 to 6.
Roll out vanilla wafers with a dough roller. Put everything in a dishpan and work up. Then put in tube pan and press firmly. Let set in refrigerator for 36 hours before cutting.
Sift flour and sugar together. Cut in shortening. Dissolve dry yeast in warm water. Add buttermilk to yeast and water. Mix all together and refrigerate several hours. Roll out dough to 1/2-inch thick and cut. Allow to rise 1 hour. Bake at 400° for 20 minutes. Makes about 36 medium biscuits.
Wash and soak beans overnight. Add meat and 2 quarts water. Simmer 2 or 3 hours until tender. Cook other ingredients separately. Add the last hour of cooking.
Preheat the oven to 350 degrees. In a small sauce pan, combine the apples, vinegar, sugar, shallots, jalapeno, and garlic to make the chili-apple glaze. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the apples are translucent and soft and the vinegar has reduced by half, about 15 minutes. Remove from the heat and cool for at least 10 minutes. Once cool, transfer to a blender or food processor and puree until smooth, about 1 minute. Season to taste with salt and pepper. Set glaze aside. Place the crabmeat in a bowl and season, to taste, with salt and pepper. Add the green onions and toss gently to combine. Cover and refrigerate. Spread the almonds on a small baking sheet and toast until golden brown, about 15 minutes. Remove from oven and allow to cool. Place the tortillas on a work surface. Spread 1/4 cup of the crabmeat mixture evenly over half of each tortilla. Place 5 to 6 slices of the Brie on top of the crabmeat. Fold the remaining half of the tortilla over, forming a half-moon shape. Heat 2 tablespoons of the oil in a large griddle or skillet over medium heat. When smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown, about 2 minutes, turn with a spatula and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil as needed. To serve, cut each quesadilla into 4 triangles. Spread 1/4 cup of the Chili-Apple Glaze on each plate, and top with quesadilla quarters. Garnish with the toasted almonds and chopped chives.
Mix all ingredients together and pour into a pan sprayed with Pam. Bake at 350° for 1 hour.
In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° about 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with parsley.
Mix well; bake at 375° for approximately 30 minutes. Makes one large cornbread. Almost a meal in itself served with salad.
In medium bowl, cut margarine into flour until crumbly. Stir in water to make ball. Roll 3/4 of dough into 11-inch circle and put in 9-inch pie plate and trim. Cut reserved dough into 1-inch leaves and attach to edge of pie with 1 tablespoon egg substitute.
Cook wild rice according to package directions. Drain mushrooms. Saute mushrooms, onion and celery in butter. Pour mushroom soup and 1 can of broth into casserole dish. Add rice, onions, celery, mushrooms and chicken pieces. Bake at 350° for 20 to 25 minutes.
Mix all but chicken, cheese and Doritos. Layer Doritos, chicken and soup mixture. Top with cheese. Bake at 350° for 45 minutes.
Preheat oven to 350°. (This recipe is to be done right before bedtime.) Whip egg whites and sugar until stiff. Fold in the chocolate chips and pecans. Drop teaspoonfuls of mixture onto foil covered cookie sheet. Insert cookie sheet full into the preheated oven. Immediately turn off oven and leave overnight. Do not peek! Be sure to remove them in the morning.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes or until done. Cool 10 minutes before removing from pans. Remove to wire racks and cool completely. Can be frozen.
Melt oleo and add cake mix, water and eggs; mix well. Spread in 11 x 17-inch pan. Spoon pie filling on top of cake batter. Bake at 350° about 30 minutes. When taken from the oven, ice with Powdered Sugar Glaze.
Mix first three ingredients together and form into balls. Place in baking dish. Combiner the remaining three ingredients and pour over porcupines. Cover and bake at 350° for 1 hour.
Cook sugar and water 10 minutes after it starts to boil. Put in berries and boil 10 more minutes. Add alum and boil 5 more minutes. Skim and put in jars and seal. Makes 4 pints.
Cook onion, celery and green pepper until tender. Mix all ingredients (except cheese) and pour into casserole dish. Bake at 400° until firm and slightly brown. Top with cheese and cover with lid to melt cheese.
Mix cream, sugar and applesauce. Sift dry ingredients together and add to first mixture with raisins and nuts. Mix and pour into greased pan. Bake in moderate oven at 350° for about 1 hour.
Cook carrots tender-crisp. Heat tomato soup until warm, then mix with carrots, vegetables and seasonings. Refrigerate. Keeps well. Can be served hot or cold.
Boil eggplant until soft. Put on plate and cut longways. Put 1/2 lemon over the top of the eggplant. Mince garlic. Add cumin, salt and pepper and mix together. Spread garlic over the eggplant. Use the other 1/2 lemon over the top of garlic.
About 1 hour before serving, boil potatoes in jackets for about 35 minutes. Peel and cut into 1/4-inch slices. Fry bacon until tender and saute 1/2 of the onions in bowl. Mix the flour, sugar, salt and pepper. Stir in vinegar and water and mix until smooth. Add to the bacon and simmer slightly until thickened. Pour this hot dressing over potatoes. Add remaining onion, parsley, celery seeds and radishes. Serve lightly tossed and garnish with celery leaves.
Cream butter and sugar. Add eggs and vanilla. Fill sugar box with flour and add to mixture. Bake in greased tube pan at 325° for 1 1/2 hours.
Beat together butter, sugar and baking powder in a medium bowl with mixer on high speed, about 2 minutes or until pale. Add egg yolks and vanilla and beat about 2 minutes until fluffy. Reduce mixer speed to low and beat in milk, then flour just until blended. Spoon batter into each cone, pressing batter down with the back of the spoon. Bake 25 to 30 minutes until tops are a golden brown. Ice with Marshmallow Cream Icing.
Mix flour, sugar and blueberries to coat fruit. Combine shortening, milk and egg. Add this to the dry mixture. Stir until mixed thoroughly. Spoon into muffin pans. Bake about 12 to 15 minutes at 450°. Makes 12 muffins.
Cook rotini as directed. In skillet, cook ground beef, celery and onions on medium-high for 5 to 7 minutes; drain. Add cooked rotini and all remaining ingredients; bring to a boil. Reduce heat; simmer 10 minutes.
Put all ingredients into mixing bowl and mix well. Bake in muffin pans at 400° for 15 to 20 minutes.
This is one of those "everything but the kitchen sink" recipes. In other words, the base recipe is for meat loaf with vegetables and cheese filling. Use whatever combination of vegetables, cheeses and spices you prefer. This recipe is adaptable to most every diet plan and delicious too!!
Mix first 5 ingredients and beat 2 minutes. Bake in a greased and floured Bundt cake pan at 350° for 40 to 50 minutes. Cool and glaze.
Cream together butter, cream cheese, milk and sugar. Add beaten egg yolk. Sift together flour and baking powder; add to creamed mixture and blend well. Refrigerate until dough is chilled, 4 hours or overnight. Dough will be very soft.
Pat the sugar, oleo and graham crackers in a 9 x 13-inch pan. Bake 10 minutes in a 350° oven. Mix together the milk and coconut. Spread over crumbs. Bake 18 minutes longer. Place the Hershey bar on top while still hot (or place back in oven), then spread around and cut while warm.
Cream butter and sugar. Add eggs and mashed bananas. Mix flour and soda together, then mix all together and add nuts. Bake at 350° for 1 hour.
Blend all ingredients, adding shrimp last. Chill for 1 hour. Serve with crackers.
Let margarine and cheese soften; mix with mayo and salts. Add crabmeat (shredded). Split English muffins and then top with mixture. Cut each muffin into fourths. Freeze at least 1 hour or until needed. Broil until bubbly and crisp, approximately 10 minutes. Don't overcook.
Mix together cottage cheese and chopped shrimp. Peel eggs and mash until fine. Mix with cottage cheese and shrimp. Add the olives and salt and pepper to taste. Sprinkle with paprika for color. Arrange sliced tomato over top of shrimp mixture. Serve with crackers and beverage. Serves 6.
Cook green beans in water. Mix together onion, butter, flour, salt, pepper and sour cream to make a sauce. Pour sauce over green beans and place into greased casserole dish. Top with cheese. Put under broiler until cheese melts. Serves 3 or 4.
Mix ingredients. Bake in a greased dish at 350° for 1 hour. Serves 4.
Wash cucumber well. Trim off thin ends of cucumber. Using a fork, make long strips down cucumber. Cut into thin slices and place in colander. Sprinkle with salt and leave 30 minutes. Place in a bowl to catch the cucumber liquid. Rinse them well and pat dry. Mix remaining ingredients together. In a large bowl, toss together with cucumbers.
Cook rice in water and salt until tender. Saute onion in butter until onion is tender. Put onion, butter, tomatoes, sugar, salt and rice in baking dish and bake at 375° for about 30 minutes.
Heat oil and butter in a shallow casserole. Add the shrimp and garlic; saute over high heat about 3 minutes. Add the lemon juice, sherry, paprika, chili pepper, salt and pepper. Sprinkle with parsley and serve immediately, preferably in the cooking dish.
Dissolve jello in hot water. Add vinegar and chill. Whip until fluffy. Chop cucumber and onion and add salt. Let this mixture set for 30 minutes or more. Drain off liquid. Stir in jello mixture, plus salad dressing. Refrigerate until firm. Serves 6.
Cook first 4 ingredients in a double boiler or over low heat, stirring constantly, until thick. Let cool. Beat cream until stiff. Stir in fruit and marshmallows. Stir in the cooled cooked mixture of the first 4 ingredients. Let chill 24 hours before serving.
Mix and simmer 6 cups of water and 4 cups sugar to dissolve sugar.
Mix together the Mochiko, baking soda, sugar, water and coconut milk. Stir in azuki. Pour into 9 x 13-inch pan and sprinkle with sesame seed. Bake at 350° for about 1 hour or until done.
Mix altogether and pour in greased 9 x 13-inch pan. Top with 2 cups crushed corn flakes and 1/4 cup butter. Pour on top of potatoes. Bake 1 hour at 350°.
Cover bottom of pan with Tater Tots. Fry hamburger and put over Tots. Mix cheese with soup and pour over all ingredients. Add more cheese and Tater Tots. Bake in oven at 350° for 1 hour or until done.
Prepare cake mix. Pour into greased 13 x 9-inch dish. Mix on medium speed, Ricotta, eggs, sugar and vanilla. Pour on top of cake mix. Bake at 325° for 1 1/4 hours, until done. Mix pudding and milk until thick; add Cool Whip. Beat at low speed until creamy. Spread on cooled cake.
Mix together margarine, powdered sugar and cream cheese. Mix together pudding, Cool Whip and milk; blend with cream cheese mixture.
Melt chips in double boiler or in microwave oven on controlled heat. Stir in peanuts and noodles. Spoon with teaspoon onto wax paper to cool. Makes approximately 36.
In a small saucepan, combine flour and milk. Heat over medium heat until it thickens. Remove from stove to cool.
Cut shortening into dry ingredients. Store in covered container (will just fit into 3 pound coffee can) up to 6 weeks at room temperature. For longer storage, place in freezer.
Mix yeast, warm water and 1 teaspoon sugar and let cool. Add shortening, salt and sugar to milk and let cool. Add yeast and 3 cups of flour; beat well. Turn out and work in as much flour as needed. Knead until elastic. Put in a greased bowl, turn to grease top. Let rise until double. Punch down; shape into loaves or rolls. Let rise until almost double.
Sift flour; cream butter and sugar and add vanilla and eggs 1 at a time. Beat well. Add flour to which other dry ingredients have been added, alternately with milk and cherry juice. Chop the cherries and nuts and add to batter. Bake in layers at 350°. Ice with powdered sugar icing.
In large kettle, heat peas and water to boiling. Boil gently for 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Cover and simmer 2 1/2 to 3 hours or until peas are soft and mushy. Remove bone; trim meat from bone and add to soup. If you wish, thin soup with milk or water. Season to taste.
Cream sugar, shortening and egg. Add grated zucchini and drained pineapple.	Stir in the dry ingredients; add nuts and raisins last. Drop on greased cookie sheet. Bake 15 minutes at 350° or until no imprint is left when pressed.
In 3-quart casserole dish, layer bread, cheese and sausage. Repeat. Beat eggs and milk together. Pour over casserole. Refrigerate for 24 hours. Remove from refrigerate at least 1 hour before baking. Bake at 325° for 1 hour. Serves 8 to 10.
Place frozen potatoes in 1 1/2-quart microproof casserole dish. Cover; cook on High 5 minutes. Stir in soup, sour cream, onions, salt, pepper and parsley. Cover; cook on Medium for 12 minutes, stirring once during cooking time. Sprinkle with paprika. Let stand, covered, for 5 minutes before serving.
Cooked rice is added to cooked broccoli. Add 1 can chicken soup and 16 ounce jar Cheez Whiz with a little chopped onion and 1/2 cup milk to broccoli-rice mixture. Bake for 45 minutes at 375°.
Mix cornstarch and sugar. Add milk and cook until thick. When thick, add butter and vanilla. Mix well. Pour into partially baked pie shell and sprinkle with nutmeg. Bake at 350° to 375° for 10 to 15 minutes or until it starts to bubble.
Combine cinnamon sticks and water in large saucepan. Boil for 3 minutes; remove from heat. Add tea bags. Let steep for 10 minutes; remove cinnamon sticks and tea bags. Stir in sugar. Heat just to serving temperature. Serve in cups with cinnamon sticks for stirrers. Yield: 10 servings.
Saute onion, celery and mushrooms in butter until tender. Heat mushroom soup and cheese over low heat until cheese is melted. Add broccoli and the sauteed mixture. Blend well. Serve warm with tostados. Makes about 1 quart. May be frozen.
Cook broccoli according to directions; drain. Mix all ingredients except broccoli and stuffing mix. Salt to taste. Stir in broccoli. Put in a buttered casserole dish. Top with herb stuffing. Dot with butter. Bake in a 350° oven for 35 minutes. Serves 8.
Mix all and pour into a greased 13 x 9-inch casserole. Top with crushed cornflakes mixed with melted butter. Bake at 350° for 1 hour.
Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift flour, soda, salt and spices together. Stir into pumpkin mixture. Stir in nuts and water; spoon into well oiled 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 5 minutes or until bread tests done. Turn out on rack to cool.
You will need one plastic lettuce crisper or other oval shaped mold. Spread lime sherbet along the sides of the lettuce crisper, making a layer about 1 inch to 1 1/2 inches thick along all sides and leaving a cavity in the center (this is the rind of watermelon). Kids will enjoy smooshing the ice cream around. Fill the center cavity with strawberry or raspberry ice cream, adding chocolate chips (the seeds) as you go along. Chill in freezer for at least 6 hours.
Cook, peel and chop potatoes. Combine first 7 ingredients in mixing bowl. Chill at least 1 hour. Arrange on salad greens when ready to serve.
Dissolve yeast in warm water and add a pinch of sugar to feed the yeast. Melt the shortening in the milk; add sugar and stir to dissolve. Cool. Stir in and knead in as necessary the flour and salt mixture. Refrigerate overnight covered.
Bring first 3 ingredients to a boil. Mix remaining ingredients together and put in greased baking dish. Put cherry mixture on top. Bake at 350° for 25 to 30 minutes.
Place ham ends or bone and water in Dutch oven. Boil until tender. Remove ham and cut into pieces. Put diced potatoes, onion, celery and seasonings into the stock. Bring to a boil. Reduce heat and simmer for 20 minutes. Add ham back to broth.
Heat oven to 375°. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
Preheat oven to 350°. Blend cream cheese and butter until smooth. Add next 6 ingredients. Mix well. Separate crescent rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle; pull 4 corners of dough to the center and seal top and sides. Brush tops with 1 tablespoon butter, melted. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown.
Combine sugar and nutmeg (save about 1/4 of mixture). Blend in saucepan, 3/4 of mixture and cornstarch. Stir in juice and coloring. Cook and stir over medium heat until thick and bubbly. Add pears and butter. Return to boil. Reduce heat and simmer 5 minutes.
Beat eggs. Add sugar and syrup, then salt and vanilla last. Add melted butter. Place pecans in bottom of pie crust. Add the filling. Bake slowly in oven at 350° for 50 to 60 minutes.
Mix all dry ingredients, except fruits, together in a large bowl. In small saucepan, bring oil and honey to boil. Add to dry mixture and mix well. Spread in a 9 x 13 x 2-inch pan. Bake at 275° for 45 minutes, stirring every 15 minutes. Remove from oven and add fruits (raisins, currants, dates, apricots, etc.). Store immediately in airtight container.
Melt margarine and chocolate. Add butter flavoring and nuts. Mix flour, sugar, eggs and vanilla. Combine the two mixes with a spoon. Fill cupcake tins 2/3 full. Bake 25 to 30 minutes at 325°. Do not overbake as the tops should be soft, making the cupcakes "self-frosted." These freeze well. Yield: 18 cupcakes.
Preheat oven to 350°F. In a large bowl mix flour, sugar, pecans, baking soda, salt and cinnamon. Combine eggs, bananas, oil, vanilla and pineapple in medium bowl. Stir, by hand, into flour mixture until flour is just moistened. Grease two 9 x 5 inch loaf pans. Turn batter into pans. Check with tooth pick. Cool pan for 10 minutes before removing from pan. I use small pans, makes 5 or 6 loaves.
In greased baking pan, blend flour, sugar, cocoa, salt and baking soda together. Add vanilla and vinegar. Pour 2 cups of water over mixture and blend until smooth. Bake at 350° for 30 to 40 minutes.
Bring applesauce to a boil. Add both packs of Jell-O. Stir until dissolved. Add orange juice. Stir. Refrigerate to gel.
Mix together. Bake in 2 layers at 350° for 35 to 40 minutes.
Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt. Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture. Add carrots. Cover and simmer 45 minutes or until meat is tender. Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened. Add mixed vegetables. Top with dumplings. Cover tightly and steam 25 minutes.
Sprinkle gelatin over cold water in small bowl to dissolve. Combine rest of ingredients in bowl; beat. Add gelatin mixture; beat until smooth. Turn into shell. Chill overnight. If desired, can put Cool Whip on top when served.
Saute mushrooms in half of the butter. Remove mushrooms from skillet and season with salt, pepper and marjoram. Brown barley and chopped onions in remaining butter. Add mushrooms to the barley and chopped onion mixture and put into a buttered casserole. Cover with chicken broth and bake covered for 2 hours at 300°. Add more chicken broth during baking, as needed. Adjust seasoning, as needed. Serves 8 to 10.
Cut steak into 4-inch pieces. Melt butter or margarine in large pot with Worcestershire. Sear meat on high heat until light brown on each side. Turn down to simmer. Add remaining ingredients; mix well. Cover and simmer for 3 to 3 1/2 hours or until tender. Stir frequently. Serve over noodles or mashed potatoes.
Cut carrots in julienne strips. Cook in small amount of water until barely tender; drain and cook. Slice onion thinly and cut pepper into strips. Combine with carrots. Mix the remaining ingredients and bring to a boil. Pour over carrots, onions and pepper, chill.
Cook broccoli according to package directions. Drain. Arrange in 9 x 13-inch baking dish. Arrange chicken over broccoli. Salt and pepper. Mix rest of ingredients and pour over chicken. Put bread crumb mixture over top and bake in 350° oven for 1 hour.
Blend butter, sugar and vanilla until creamy; add flour and nuts. Chill dough.
Mix together the yeast and hot water. Stir in salt, sugar and eggs. Add flour, one cup at a time. Add vegetable oil. Spoon into 12-hole greased muffin pans 3/4 full. Let raise. Bake at 350° until brown on top.
Place chicken cutlets in bottom of casserole pan. Put Swiss cheese over top of cutlets. Combine cream of mushroom soup with mushrooms and pour on top of cheese cutlets. Pour package of bread cubes from Stove Top over entire dish. Sprinkle about 1/2 of Stove Top seasoning over dish. Bake at 350° for 45 minutes. Serve with egg noodles (cook according to package) and fresh French bread.
Melt butter and stir in stuffing. Line casserole with 1/2 mixture. Mix other ingredients and spoon on top. Cover with rest of stuffing. Bake 1 hour at 350°.
Cut chicken in chunks. Sprinkle generously with seasoning and cover with buttermilk. Cover dish and refrigerate for at least 1 hour. Dredge in self-rising flour and deep fry. Also good for steak fingers.
Fill jars with cold water and seal. Put jars in canner and bring to a boiling point.
Refrigerate batter for 1 hour. Scoop with ice cream scoop to make each cookie uniform, and place on sprayed greased pan. Bake at 375° for 15 to 20 minutes, or until lightly browned on top. Do not let batter get warm between baking, or cookies will spread out too far on cookie sheet and will not be uniform.