HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Separate and unroll breadsticks. Place 3 pepperoni in single layer over one-half of each breadstick. Fold remaining half of breadstick over top. Seal ends and twist. Place on ungreased cookie pan.
Put all ingredients in blender and blend on high speed for 30 seconds. Pour into glasses and serve.
Combine white sugar, powdered sugar, oleo and oil. Beat well. Add beaten eggs and vanilla. Sift together flour, soda and cream of tartar. Add finely cut nuts, if desired. Add all to mixture. Make small balls; place on a cookie sheet. Flatten slightly with a fork or finger. Sprinkle a little sugar on top. Bake at 375° for 10 to 12 minutes.
Dissolve gelatin in the boiling water, add frozen strawberries; mash and add cranberry sauce and crushed pineapple. Mix together and put in a bowl. Refrigerate until set.
Spread rice in a buttered, shallow 1 1/2-quart baking dish. Arrange asparagus over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and half of the cheese. Add salt and pepper. Bake at 350° for 20 minutes. Remove from oven. Sprinkle with remaining cheese. Serves 6.
Cook noodles as according to package. Drain and rinse in hot water. Combine noodles, tuna, celery and onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini and squash. Repeat layers. Top with cheese and parsley. Bake at 350° for 30 minutes until bubbly. Sprinkle with diced tomato.
Saute butter, sliced mushrooms and diced garlic. Steam broccoli until tender, then add to mushroom mixture. Simmer while shells are cooking. Add shells, whipping cream, salt, pepper and Parmesan cheese to mixture. Simmer until cream thickens. May add a little half and half cream when reheating.
Combine zucchini, olive oil and garlic in a skillet. Sprinkle with pepper and oregano. Cover and cook over medium heat until steamed through, about 8 to 10 minutes. Remove lid; reduce heat and simmer until zucchini is tender. At serving time, sprinkle with cheese. Serves 4 to 6.
Slice carrots crosswise on the bias, about 1 inch thick. Cook, covered in boiling salted water, until just tender, about 15 minutes. Drain. Meanwhile, in a small saucepan, combine sugar, cornstarch, salt, ginger and add orange juice. Cook and stir until thickened and bubbly. Cook 1 minute or more. Stir in butter until melted. Pour over hot carrots, tossing to coat evenly. Turn into serving dish. Sprinkle with snipped parsley. Yields 4 servings.
Scrub potatoes. Lightly grease skins. Bake in a 400° oven for 1 hour or until done. Cut thin slices off top of potatoes. Scoop out inside and mash. Add onion, eggs, 1/3 cup Parmesan cheese, margarine, salt, pepper and enough hot milk to desired consistency. Beat until fluffy. Carefully pile mixture into potato shells. Brush tops with additional margarine. Sprinkle with Parmesan cheese and paprika. Bake in a 350° oven for 20 to 30 minutes.
Combine all and mix well. Spoon onto hamburger buns. Wrap each in foil. Bake at 350° for 30 minutes. Can make and refrigerate and then bake when ready to serve.
Combine coconut and margarine in skillet. Cook over low heat, stirring frequently, until coconut is toasted and golden brown. Press into 9-inch pie plate to form crust. Chill.
Combine in saucepan and cook, stirring constantly, until thickened. Serve over hot cakes, waffles or French toast.
Mix all together; put in pie crusts. Top with 1 container of Cool Whip. Put in icebox and cool for 25 minutes.
Mix sugar and cornstarch in saucepan. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Stir in margarine and flavoring. Serve over pound cake or other dessert. Yields 2 cups.
Sift flour once, measure and add baking powder, soda and salt. Sift together three times. Cream butter, add sugar gradually and cream together until light and fluffy. Add eggs and beat well, then add bananas and beat again. Add flour to creamed mixture alternately with milk, beating after each addition until smooth. Add vanilla. Bake in two greased pans in a moderate oven (375°) for 25 minutes. Use a lemon filling between layers and any desired frosting.
Combine milk, sugar, salt and cornstarch. Cook over low heat until hot. Add beaten egg yolks. Cook until it starts to thicken. Then add melted margarine, coconut and flavoring. Cook until thick. Pour into baked pie shell. Top with meringue (same as used on Easy Chocolate Pie). Sprinkle with coconut and brown topping.
Combine first 6 ingredients in a large dutch oven, bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours. Remove meat from broth, reserving broth in Dutch oven. Cool meat; bone and coarsely chop. Set aside. Add tomatoes and next 6 ingredients to broth; bring to a boil. Simmer, uncovered, 1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes and vinegar. Simmer, uncovered, 45 minutes, stirring often. Add okra; cook 15 minutes. Remove bay leaves. Yields 6 1/2 quarts.
Brown sausage and drain. Add Ro-Tel tomatoes and diced cheese. Cover and let simmer until cheese is melted. Stir until well blended. Serve with corn chips.
Cook and drain lasagna or macaroni. Fry sausage; drain and crumble fine. Saute onions and peppers in butter. Add tomatoes and cook until most of liquid is gone. Layer macaroni, sausage, sauce and cheese. Bake until cheese is bubbly at 350°.
Parboil the yams, pare and slice. Peel and slice the apples. Mix together the cornstarch, sugar and apple juice. Add the butter and lemon juice. Alternate layers of sliced yams and apples in a buttered casserole. Pour the sauce over all. Bake at 325° for 1 1/2 hours.
Melt margarine and saute garlic and parsley. Add remainder of ingredients, except noodles. Heat over low heat. Toss with cooked pasta.
Put into blender and mix. Pour into graham cracker crusts. Makes 2. Bake at 350 degrees until done.
Heat olive oil and minced garlic in 10-inch heavy skillet over low heat until garlic starts to sizzle, about 10 minutes. Add potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and tiny pinch rosemary; toss to coat. Increase heat to medium and cook, covered, until potatoes are tender when pierced, about 15 minutes. Uncover skillet. Increase heat to high and cook, stirring frequently, until well browned, 3 to 4 minutes. Sprinkle with remaining rosemary and additional salt and pepper. Any leftovers make ideal additions to beef or turkey hash.
Put zucchini in a skillet. Cover with salsa (no other liquid). Cover and cook on low until fork tender. Remove from heat, cover with cheese, replace skillet cover for about 1 minute until cheese melts. Serve. This can be made in any amount.
Brown beef and onions. Add remaining ingredients and simmer at least 30 minutes. Great served with cornbread, especially broccoli cornbread. This soup is quick, easy and makes a lot.
Fry bacon and chop into small bits. Brown ground beef and onion. Mix bacon, ground beef and onion in frying pan. Add golden mushroom soup. Mix well. Let simmer for 20 minutes. Cook noodles to desired taste. Just prior to serving, mix in sour cream with meat mixture until warm. Serve sauce over the noodles.
Mix first three ingredients (mixture will be thick) and spread in pan. Mix next three ingredients; pour over first mixture. Bake at 350° for about 35 minutes or less (when top is evenly browned).
In plastic bag add all ingredients. Shake well to blend. Zap for 1 minute in a microwave. Shake bag again. Zap for 1 minute more. Let cool. Store in a plastic bag or airtight container.
Mix hamburger, chopped onion, beaten egg, bread slices wet with water and squeezed out, and garlic; mix well. Roll in small balls; fry in hot grease. When brown, drain off fat. Add tomato sauce, sugar and 2 cans water. Simmer 1 hour. Cook spaghetti to serve this over.
Cook apples and cider in kettle 40 minutes. Put through food mill. Measure and put in crock-pot. For each pint of pureed apples, add 1 cup sugar or sugar substitute, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon ground cloves. Stir well. Turn crock-pot on high and cook 4 hours. Take off lid and finish cooking (I cover with a spatter screen). Cooks down faster after lid is removed. Cook 4 to 4 1/2 hours more, stirring every two hours. Put in jars and seal. Process in hot water bath for 10 minutes or can be frozen in small containers.
Mix 2 1/4 cups graham cracker crumbs with melted butter and press in a 9-inch pan. Bake 15 minutes at 400° and cool.
Melt margarine in large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer one-fourth of cream cheese mixture in each pastry shell. Drizzle one-fourth of caramel topping on each pie. Sprinkle one-fourth of coconut-pecan mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pies stand at room temperature 5 minutes before slicing. Yield: 2 (9-inch) pies. Rich, so may be cut in eighths.
Boil 3 cups water and 1 1/2 cups of sugar. Set aside to cool. In a large bowl combine: 1 cup water, maraschino cherries, pineapple and bananas. Add sugar water and freeze (at least overnight).
Crust: Mix butter, pecans, flour and brown sugar; press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Butter baking pan and place chicken breasts in pan for bottom layer. Pour cream of mushroom soup over. Mix dry onion soup in salad dressing and pour over chicken. Add apricot preserves for next layer and spread evenly. Bake 1 hour in preheated oven at 350°. During last 10 minutes of baking, add a layer of mandarin oranges and bake 10 minutes more.
Wash and remove pits from the peaches. Peaches should be green and	firm. Mix brown sugar, water, Hawaiian salt, five spice powder and cider vinegar together in a large pot; cook until it boils. Add li hing mui; mix together. Cool. Mix with cut up peaches; store in sterilized jars. Refrigerate.
Dissolve the Jell-O in 1 cup boiling water. Mix all ingredients. Pour into mold. Refrigerate. Let set overnight for best flavor.
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling. Let the soup stand, covered, for 3 minutes. For 1 serving: Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl. Cover tightly and cook on High for 1 to 3 minutes, or until boiling. Let it stand for 2 minutes.
Mix sugar and flour. Mix cheese and pineapple. Mix butter and juice. Cover with crushed Ritz crackers. Bake for 20 to 25 minutes at 350°. (I cook in a 2 1/2-quart Corning Ware dish.)
Beat the cream cheese, eggs, 1/2 cup sugar and vanilla for 15 minutes in Mixmaster. Pour into graham cracker crust; bake for 20 minutes at 350°. Remove from oven; cool 5 minutes.
Cut chicken into 12 pieces. Peel onions and slice finely. Peel and crush garlic. Fry onions, garlic and salt until golden. Add chicken and fry gently. Take pot off heat. Add paprika and pepper to taste. Return to heat and add a wine glass of water. Bring to boil; cover pot tightly and stew gently 50 to 60 minutes. Add liquid as necessary, to keep from boiling dry. Turn up heat and remove lid at the end. Remove from heat and serve just before all liquid boils away. Serve with noodles. For richness, sour cream may be added in the last 5 minutes.
Mix all of the ingredients together. Make a crumb mixture. Grease and flour a 9 x 13-inch pan. Put crumb mixture in the bottom of the pan.
Cook macaroni and set aside. Brown meat and onion; drain. Stir in macaroni and next 5 ingredients. Bake in greased 2-quart casserole at 350° for 25 minutes. Sprinkle with cheese and bake 5 minutes longer. Sprinkle with corn chips before serving.
Cook bacon until crisp. Drain on paper towel. Grease 9 x 13-inch baking dish. Cook onion in 1 tablespoon bacon drippings until tender. Arrange bread slices in dish. Top with onion, cheese, cauliflower and bacon slices. Combine remaining ingredients and pour over bacon. Bake at 350° for 35 minutes or until puffed and golden brown.
Combine all ingredients in large casserole. Refrigerate 24 hours. Bake at 350° for 1 1/4 hours. Serves 6 to 8.
Combine sugar, mustard, salt and vinegar in blender. Slowly add the oil. Stir in poppy seed. Serve with fresh fruit.
In large mixing bowl, combine 2 cups bread flour, yeast and salt. Add warm water and beat at low speed 30 seconds with mixer beaters. Scrape bowl constantly. Then beat at high speed 3 minutes. Stir in as much flour as possible using a wooden spoon to make a stiff dough that is smooth and elastic. Knead on floured surface by hand 5 to 10 minutes. Shape in a ball. Place in lightly greased bowl. Turn to grease surface. Cover and let rise in warm place until double in bulk (1 to 1 1/2 hours). Punch down and turn on lightly floured surface.
Drain asparagus and reserve liquid. Spread asparagus in bottom of a greased 1 1/2-quart casserole. Dot with butter; sprinkle with salt and pepper. Combine mushroom soup with enough liquid to make 1 1/2 cups. Pour over asparagus. Sprinkle with cracker crumbs and grated cheese. Bake at 350° for 30 minutes, or until casserole is bubbly.
Combine cornmeal, flour, sugar, salt and pepper. Coat tomatoes with mixture. Fry until golden brown in bacon drippings, turning once. Remove slices from pan and place on platter to keep warm. Over medium to low heat, warm cream and salt, adding 1 to 2 tablespoons cornmeal mixture as needed to thicken gravy. Serve bacon, tomatoes and gravy over English muffins. Serves 6.
Melt cheese and butter in a double boiler, then mix with milk (about 1/2 cup). Add spices. Cook macaroni per package instructions. Drain.
Mix honey and barbecue sauce. Lay chicken breasts in 9 x 13-inch pan. Pour sauce over chicken. Bake at 375° for 1 hour or until done.
Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved. Add orange sherbet. Stir until melted. Stir in 1/2 of mandarin orange segments. Pour in 6-cup ring mold. Chill until firm.
Brown hamburger and onion. Add soup broth and vegetables and cook about 15 minutes.
Mix by hand. (Do not beat.) Add chopped nuts. Refrigerate until ready to serve or place in shallow pans. Freeze. Cut into squares at serving time. Can be served with pineapple slices and orange garnishes. Serves 50.
Mix together cream cheese and milk until smooth. Spread mixture over cooled pie shell that has already been cooked. Place 1 pint strawberries in bottom (slice and lay flat). Then put 1 pint strawberries, sugar and cornstarch in blender. Blend until smooth. Spray pan with Pam and heat until mixture is smooth and thick. It should take about 10 minutes. Be sure to stir constantly. Mixture will be clear. Cool. Pour over berries in pie dish. Refrigerate. Top with Cool Whip.
Mix oats and water and let stand. Stir margarine, eggs and vanilla. Add flour and other dry ingredients. Stir in oatmeal. Bake at 350° for 45 minutes.
Crush vanilla wafers. Mix in raisins, pecans and coconut. Chop cherries and add to mixture. Add condensed milk and mix thoroughly. (Best if mixed with hands.) Pack into a wax paper lined loaf pan. Garnish top by sprinkling on a layer of coconut, then arranging cherry and pecan halves in a decorative pattern. Refrigerate until served.
Combine the brown sugar, vinegar, water, cinnamon and cloves. Boil together for 10 minutes. Remove from heat and cool. Add beets and eggs to the liquid. Let stand for at least 24 hours in the refrigerator in a glass jar.
Saute scallops in butter in large skillet 3 minutes or until tender. Remove scallops from skillet, reserving drippings. Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings. Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes. Stir in scallops and vegetables. Cook until thoroughly heated. Serve over hot vermicelli and garnish, if desired. Yields 3 to 4 servings.
Mix all ingredients. Make into small balls and dip in granulated sugar. Put in greased pan 2-inches apart (they spread) and bake at 350° to 375° about 12 minutes.
Melt margarine in a casserole. Add remaining ingredients. Bake at 350° around 1 hour, when liquid gets absorbed, stir and add maybe 1/4 can of water. Finish cooking until done.
Mix all together and place in buttered casserole dish. Bake for about 45 minutes in a 350° oven. Serve hot.
Measure cereal in large bowl. In a small saucepan over low heat melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Remove crust and roll bread flat with rolling pin. Spread cream cheese and dry minced onion on slices. Cut in half and wrap in bacon strip. Bake at 375° for 35 to 40 minutes.
Wash scallops. If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops. Melt butter; mix with all crumbs. Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish. Pour cream over top, covering all areas. Bake at 350° for 25 minutes. Serve on individual shells as a first course, as a main dish or on a buffet table. If you double the recipe, do not fully double the amount of cream.
Peel and slice potato. Cook in a covered saucepan with a little water until tender. Add other ingredients and beat with mixer until creamy. Fill unbaked pie shell and bake at 350° until edge of crust is brown.
Cook rice, drain. Cook broccoli according to package directions, drain. Mix rice and broccoli and spread in casserole dish. Mix Cheez Whiz and soups, then spread on top of rice and broccoli. Bake for 10 minutes at 350° or until bubbly.
In large frypan, heat 2 tablespoons oil. Add the chicken pieces, sprinkling garlic powder over the chicken. Saute 10 to 15 minutes or until chicken is lightly browned.
Shape by hand into little patties and fry in your pan with olive oil. When golden brown, sprinkle with sugar. Have hot coffee! Happy Eating!
Cream butter or margarine and granulated sugar until smooth. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk; add to creamed mixture. (This makes a very stiff dough that should be mixed with hands.) Put in a greased 13 x 9 x 3-inch cake pan. Bake at 250° for 2 1/2 to 3 hours.
Mix together well. Bake 40 minutes at 350 degrees in oblong pan or 1 1/2 hours in tube pan at 350 degrees.
Set corn out to thaw for at least 2 hours. Melt butter under medium heat (do not brown) in large skillet or frying pan. Add cayenne, black pepper and liquid smoke. Add corn and grill on high heat until corn is sweet and slightly tender (it is important for the corn to taste young, not overcooked like cream corn). Add lime juice, tarragon and cream. Stir for an additional 2 minutes. Turn off heat and serve.
Pan-fry onions in the butter. Stir in the flour, the sugar, the salt and the pepper. Cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in the tomato juice. Bring to a boil, stirring constantly. Boil one minute. Stir hot tomato mixture gradually into the cold milk. Heat rapidly to serving temperature. Serve immediately.
Cut vegetables in small pieces and cover with water. Boil hard for 10 minutes. Cut to simmer and continue cooking until vegetables are tender. Add remainder of ingredients.
Combine gelatin and boiling water in a large bowl, stirring 2 minutes or until gelatin dissolves. Stir in strawberries, pineapple and pecans. Set mixture aside.
Boil chicken; skin and debone and tear into pieces. Thaw or steam broccoli. Place broccoli in a 9 x 13-inch greased baking dish. Layer with chicken pieces; sprinkle with sliced mushrooms. Mix chicken soup, mayonnaise, lemon juice, sherry and curry powder. Pour over chicken and broccoli. Melt butter; mix in bread crumbs and parsley. Sprinkle a small amount of grated cheese (about 1/4 cup), then sprinkle bread crumb mixture on casserole. Bake at 350° for 20 to 30 minutes, or until bubbly.
Lightly salt and pepper liver. Coat with flour, not flour for gravy. In a large skillet, brown one side of liver on medium heat. Remove and place on plate. Place onion in skillet with oil and brown a little, then remove and place on plate. Add flour (for gravy) to oil. Stir. Add water to flour and oil. Stir well. Place liver in skillet, unbrowned side down. Put onion on top and bring to a boil. Let simmer for 25 minutes or until gravy is thickness you like.
Stir together flour, baking powder, soda and salt. Set aside. In mixing bowl, beat sugar and shortening with electric mixer until light. Add eggs and milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture. Fold in nuts.
Mix margarine and sugar; cream, then add oil and eggs. Add flour, salt, soda and flavorings. Let set in refrigerator 2 or 3 hours or overnight. Roll in balls and press down with a glass that has been dipped in water one time only then dipped in sugar each time you press down the ball. Bake at 375°.
Heat oven to 400°. In each of 12 muffin pan cups, place 2 teaspoons each of butter and brown sugar. Place in oven to melt. Mix remaining ingredients except pecan halves in bowl, beating vigorously 1/2 minute.
Simmer rice and vegetables in chicken broth being sure to have 2 cups broth remaining when rice is tender. Water may have to be added. Add seasonings, cooked chicken and milk. Bring to boiling point but do not boil.
Combine all ingredients and pour into large bowl. Chill two hours. Garnish with 1/2 cup chopped pecans and refrigerate.
You will also need 3 (6 ounce) decorative jars with lids.
Mix dry ingredients (sugar, cocoa and salt) first. Add milk, vanilla, eggs and melted margarine to the dry mixture. Add chopped pecans. Pour the mixture evenly into the 3 pie shells. Add extra chopped pecans to each pie until the nuts cover the entire surface of each pie (make sure the pecans are mixed in with the pie filling, not just lying on top of the pie). Bake at 350° for approximately 30 to 35 minutes.
Mix all but soup and dressing. Place in 2-quart casserole. Spread soup over top. Put dressing mixture over top. Bake at 350° for 30 minutes.
Sprinkle top with nutmeg. Bake at 400° for 10 minutes, then 350° for 30 to 40 minutes.
Mix well the nuts, pineapple, milk and lemon juice. Add the Cool Whip. Stir well and pour into graham cracker crust. Cover top with coconut. Refrigerate.
Brown sausage and onion. Butter both sides of the bread. Line bottom of a 9 x 9-inch dish. Sprinkle sausage and mushrooms over bread. Top with cheese.
Melt chocolate in 1/4 c. salad oil over low heat; cool. Beat eggs; add sugars and remaining salad oil; beat 3 minutes. Stir in chocolate mixture, vanilla and coconut extract. Sift together the flour, soda, baking powder and salt. Add to egg mixture, along with milk. Fold in coconut. Turn into greased and floured bundt pan or 10 inch tube pan. Bake at 350° for 50 minutes or until it tests done. Remove from oven; with fork poke holes to cover surface. Spoon on Butter Sauce; cool on rack 1 hour. Remove from pan; dust top with powdered sugar.
Mix first 4 ingredients well. Make into balls; chill. Heat until melted in double boiler. Dip balls in chocolate; place on wax paper.
Roll in small balls. Press down in pan with a fork. Bake in	a moderate oven (350°). Put a little white icing on top of each and a cherry.
Cream butter and sugar. Add eggs, flour and vanilla. Press on ungreased cookie sheet. Bake 15 minutes at 350°. Melt chocolate bits and spread on cooked batter. Sprinkle with nuts and cut into squares.
Put all ingredients in crock pot, cover and cook on high 5-6 hours, and on low cook 10-12 hours.
Sift together first 4 ingredients. In saucepan combine margarine, water and cocoa, stirring constantly. Bring to a boil over med heat. Add to dry ingredients and mix well. Stir in buttermilk, eggs and vanilla. Pour into greased 15 x 10 x 2 inch baking pan or dish. Bake at 400° for 20 to 25 minutes. Frost while warm.
Spread pecans evenly in a shallow baking pan. Sprinkle with seasoned salt and dot with butter. Bake at 325° for 25 minutes, stirring frequently.