HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut 12 rounds from bread and set aside. Fix scraps of bread on bottom of 13 x 9-inch baking dish. Place cheese slices on top of bread. Add layer of broccoli, then ham. Arrange rounds of bread on top. Combine remaining ingredients and pour over bread. Cover. Refrigerate overnight. Bake, uncovered, at 325° for 1 hour.
Chill until firm. This amount fits well in my 3 1/2 cup copper ring mold.
Cut margarine into flour as for pie dough. Add cottage cheese and mix well. Knead until fairly smooth. Cover and refrigerate 2 hours. Roll out 1/8-inch thick on well floured board. Cut into 2 or 3-inch squares. Put a small teaspoonful of filling in center of each. Pinch together opposite corners. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Cream sugar, oleo, milk, egg and vanilla. Sift dry ingredients and mix. Knead until easy to handle. Roll out thin. Cut and bake on cookie sheet at 425° until done.
Brown chicken which has been lightly salted and peppered in butter in a large skillet. When brown, remove and set aside. Add remaining ingredients to skillet and cook 5 minutes, while stirring. Place chicken in a baking dish and pour sauce over it. Bake at 325° for 1 hour.
Preheat oven to 400°. Take long grain rice and rinse 5 times until the water is clear. Drain water and set rice aside. Using a large skillet (preferably an iron skillet), heat butter until melted, and then reducing heat to medium. Place prepared rice into skillet with butter. Add onion. Cook rice and onions on medium heat for 2 minutes. Add chicken stock. Add salt. Add pepper. Cover and place skillet in 400° oven for exactly 18 minutes. Remove and serve.
In a small saucepan, combine sugar, cornstarch and salt; slowly pour in vinegar; add margarine and minced onion. Over medium heat, cook until thickened, stirring constantly. Reduce heat to low and add beets. Cook until heated, stirring occasionally.
Cream sauce, shortening and eggs. Add balance of ingredients; mix well. Drop by teaspoon on cookie sheet or roll and cut. Store in refrigerator and bake as desired.
Brown and season beef, onion and green pepper. Add brown sugar and catsup. Add beans. Bake in a large Pyrex bowl for 45 minutes to 1 hour at 350°.
Combine 1/2 cup sugar, gelatin and 1/2 teaspoon salt in saucepan. Stir in light cream over low heat until gelatin and sugar are dissolved. Chill until partially set. Blend in bananas, yolks, lemon juice and vanilla. Whip cream. Fold into gelatin. Beat egg whites to soft peaks, gradually add remaining sugar, beating to stiff peaks. Fold into banana mixture. Pour into large freezer tray. Freeze firm. Makes 2 quarts.
Place prepared mushrooms in bottom of foil bag. Season chicken with spices and place on top of mushrooms. Top with butter/margarine, garlic and white wine (or water). Seal bag very tightly, making sure it will not leak. Place on baking sheet. Bake at 350° for 40-45 minutes (depending on your oven and on thickness of chicken). Spoon liquid in bag over chicken.
Grease and flour pan. Combine ingredients; pour into pan. Bake at 350° for 25 to 30 minutes. Pie makes own crust.
Put a scoop of ice cream on each of four cookies. Top with remaining cookies; gently press together. Roll edge in chocolate chips. Wrap in plastic wrap and freeze. Serves 4.
In a small pot, put sugar, cocoa, margarine and milk. Bring to a boil. Let boil for 2 1/2 minutes. Remove from heat; add vanilla and peanut butter. Stir in oatmeal. Drop on wax paper. Makes 15 to 20 cookies.
Cut inside into cubes. Boil seeds and all for about 20 minutes. Strain. Boil liquid until consistency of syrup.
Preheat oven to 350°. Sift dry ingredients and add remaining ingredients. Mix well. Bake in a well-greased 9 x 13-inch pan for 40 to 45 minutes. Cool for 20 minutes before icing.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in small mixer bowl. Beat on high speed until stiff peaks form (about 5 minutes). Transfer to larger bowl and gradually blend in confectioners sugar on low speed. Stir in nuts. Drop by spoonful onto wax paper. When outside of candy feels firm, turn over, allow to dry at least 12 hours. Store in airtight container.
Stir together flour, soda and salt. Cream shortening and sugar together. Add eggs and mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Stir in nuts and fruit. Drop by teaspoonfuls into greased baking sheets. Bake in a 400° gas oven for 10 to 12 minutes or until done. Yields 4 dozen cookies.
Knead all ingredients together. Form into balls and bake at 350° for 12 minutes.
Cook lima beans in 2-quart saucepan. Sear the bacon and cook green pepper (sliced) and onions until soft. In greased casserole, place a layer of beans sprinkled with onions, small pieces of bacon and sparingly with salt and pepper. Repeat until all is used. Over this pour the milk and bake in preheated casserole over medium heat for 1/2 hour.
Combine all ingredients. Marinate meat 4 to 18 hours. May be used as basting sauce or for gravies.
Preheat oven to 350°. Season the chicken with salt, pepper and garlic salt. Set aside.
Combine well. Pat onto cookie sheet to desired thickness. Score into pieces the size you want. Set overnight in refrigerator or freezer. When ready to fix, roll in flour. Brown in skillet. Place in baking pan. Pour mushroom soup over meat. Bake in 350° oven 1 hour and 15 minutes.
Mix all ingredients together in a large pot. Cook and stir until play dough leaves the sides of the pot. Knead as soon as it is cool enough to handle. Store in a tightly sealed container. The play dough will last for several months. Keep a supply of old cookie cutters, an old rolling pin, etc. handy to used with the play dough.
Place into greased loaf pan (1 large or 2 small). Bake at 375° (55 - 60 minutes for large and 30 - 35 minutes for small).
Drain tomatoes and Ro-Tel. Put in blender. Cut peppers in small pieces and add. Put in cumin, onion powder and garlic salt and mix on low setting for about 3 seconds. Mix only until blended together, not to a liquid consistency. Add salt and pepper to taste. Keeps in refrigerator 1 week.
Boil first 3 ingredients together; add powdered sugar, vanilla and nuts, if desired.
In a large, heavy skillet combine oil, butter, garlic, parsley, chili peppers and Assafroa over high heat until butter melts and garlic sizzles. Add shrimp and stir briskly until nearly done. Add juice and wine; toss a few more times and remove from heat. Drizzle pan sauces over 3 to 4 shrimp in a shallow dish and serve with fresh Portuguese bread for dipping and a crisp, new white wine. (This recipe also works very well substituting fresh, whole, scrubbed littlenecks for the shrimp.)
Mix first 5 ingredients in blender. Add half of cubes at a time. Mix and put into containers. Can be used immediately or frozen in individual cups for later on. Just zap 20 to 30 seconds in microwave, if frozen.
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or 8 X 3 souffle dish or cake pan and dust with 1 tablespoon of the sugar. In a medium saucepan, bring cream to a simmer. Place chocolate in a food processor and chop finely, 15 to 20 seconds. With the machine on pour in the hot cream. As soon as mixture is smooth, add 1/3 cup of sugar and egg yolks, one at a time. Add butter and vanilla. Process just until smooth.
Place ground beef in a 3-quart glass casserole. Cook using microwave 5 minutes, stirring occasionally. Add remaining ingredients and stir well. Cook with microwave 21 minutes, stirring occasionally. Recipe yields 6.
Mix Jell-O and hot water, stirring until dissolved. Cool and add Cool Whip. Add pie mix and crushed pineapple. Let stand in refrigerator.
Brown ground beef in skillet, stirring until crumbly. Season and set aside to cool. Combine the next 6 ingredients in double boiler, heating until Velveeta melts. Mix Longhorn cheese and onion with ground beef. Soften tortillas, one at a time, in hot oil in skillet. Spoon 1 or 2 tablespoons of ground beef mixture on each tortilla and roll up. Place in an 8 x 10-inch baking dish. Top with cheese sauce. Bake, covered, at 350° for 30 minutes.
Brown ground beef and onions. Add all other ingredients. Simmer 15 minutes. Serve on buns.
Bake for 50 to 60 minutes at 350°. Before done, sprinkle paprika on the last 10 minutes.
Cut 4 bones chicken breasts into 1 inch pieces. Marinate with soy sauce, oil and wine for 1 hour. Make a batter of pancake mixture, egg and milk. Add chicken to coat, and deep fry. Drain.
Cook in crock-pot for 2 hours on high. Serve warm. Keeps good in refrigerator. Can be warmed in cup or more at a time.
Shake chicken in flour. Beat 1 egg. Dip each piece in egg . Combine crumbs, salt, cheese and flakes. Coat each piece.
Mix cream cheese, 1 tablespoon milk and sugar with a wire whisk. Stir in Cool Whip; spread on crust. Chill.
You will need 1 (12 x 15-inch) piece of aluminum foil.
Mix boiling water, 1/2 cup sugar, shortening and salt. Cool to lukewarm. Soften yeast in 1/4 cup lukewarm water and add 1 teaspoon sugar. Add this to the first mixture. Add eggs and flour. Mix thoroughly, but do not knead. Cover and put in refrigerator for overnight.
Preheat oven to 300°. Mix flour, margarine and nuts by hand. Put in buttered 9 x 13-inch pan. Cook 40 to 45 minutes until brown. Beat cream cheese until creamy. Add 1 teaspoon vanilla and powdered sugar. Blend in Cool Whip. Blend with mixer for 3 minutes. Spread over cool cake. Top with cherry pie filling. Chill.
Combine all ingredients, juice also. Bring to a boil; turn down heat	and simmer until potatoes are done. Remove from heat. Serve with your favorite salad and bread.
Cut steak into thin strips. In a large skillet, brown meat in oil using high heat. Add onions. Saute until tender-crisp. Blend soup, sherry, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer for 1 hour or until steak is tender. (Or, transfer to casserole. Cover and bake at 350°.) Serve over rice. Makes 6 servings.
In medium skillet, brown chicken in 2 teaspoons butter. In medium saucepan, saute onion in butter for 2 minutes. Add peaches to onion mixture and stir. Add sugar, Worcestershire sauce and sherry to peaches and onions; stir.
Cook potatoes and rutabagas in lightly salted water until tender, about 25 minutes. In meantime, blanch cabbage in boiling water for 4 minutes; drain. When potatoes and rutabagas are done, drain and return to pan. Shake over low heat until they are dry. Mash potatoes and rutabagas in 4 tablespoons butter and 1/3 cup half and half. Add more half and half if necessary to make a thick smooth puree. Season with salt and pepper. Melt 2 tablespoons of the remaining butter in a large ovenproof skillet over medium heat. Add cabbage and cook, stirring constantly, for 2 minutes. Stir in mashed potatoes and scallions. Dot top with remaining butter and bake in preheated oven at 350° for 15 minutes. Serve immediately.
Peel and core cucumbers. Soak 24 hours in a gallon of water and lime. Wash and soak 24 hours in 2 gallons of water and alum. Wash and soak 6 hours in two gallons of water mixed with ginger. Drain and soak 3 to 4 hours in remaining ingredients. Boil 1 hour; bottle and seal in this last solution.
Mix well; put in 9 x 13-inch dish. Bake at 350° for 30 minutes. May freeze leftovers.
Beat eggs; add flour. Stir in Cream of Wheat. Let set for 20 to 30 minutes. Drop by small pieces into boiling broth or stock. (Dough is easy to stir when Cream of Wheat is first stirred into eggs, but becomes much stiffer as dough sets.)
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with milk. Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Bring peas to boil; drain. Chill. Mix ingredients. Add noodles just before serving. Toss well. Serve with Curry Dressing.
Combine all together and roll in balls. Bake at 350° for 15 to 20 minutes.
Shred onion on large holes of grater. Shred potatoes on small holes. Drain potatoes and onion, pressing out liquids. Stir together potatoes, onion, egg, flour, salt and pepper. Heat 1-inch of cooking oil on medium setting in a 10-inch skillet. Drop mixture by 1 tablespoon at a time. Cook 2 to 4 minutes, until golden brown, turning once. Drain on paper towels.
Mix together first 6 ingredients. Shape into patties. Can be any size you want. Quickly brown lightly on both sides using high heat. Place patties into a baking dish and pour can of mushrooms over top. Mix mushroom soup and milk together. Pour over meat. Cover and bake in oven for 25 to 30 minutes on 350°. Take out and let cool for about 5 minutes.
Mix well shortening, sugar and eggs; stir in buttermilk. Combine with sifted dry ingredients. Chill dough. Drop spoonfuls on greased baking sheet about 2 inches apart. Bake in hot oven (400°) 8 to 10 minutes. Makes about 5 dozen.
Combine all ingredients in crock-pot. Cook on low 4 to 8 hours.
In bowl, mix flour, 1 cup sugar and oats. Cut in margarine until blended. Press 3 cups of mixture into a 9 x 13-inch pan. Bake in a 350° oven for 12 minutes or until lightly browned.
Put pineapple in a large bowl. Add cherries, marshmallows and pecans. Sprinkle pudding over mixture and fold in Cool Whip. Chill.
Preheat oven to 350°. Dip chicken in egg whites. Roll dipped chicken in crushed corn flakes. Place on baking sheet pre-sprayed with Pam. Salt and pepper to taste and bake 30 to 35 minutes. You may want to put some seasonings like paprika in with the corn flakes. Contains 1 gram of fat.
Grease 9 x 9 inch pan. Place margarine and marshmallows in large, microwaveable bowl; microwave on high for 1 to 3 minutes uncovered. Stir after each each minute until mixture is melted and smooth. Add cereal and mix until well coated. Press into greased pan. Let set until firm. Cut into bars.
Combine meat, chopped onion, oatmeal, pepper, 1/2 cup ketchup and salt; mix well. Shape into medium size meat balls. Place in large baking dish. Combine 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce. Bring to a boil. Pour over meat balls and bake in a 300° oven until brown and well done, about 35 to 40 minutes.
Cover the sliced vegetables with water and the salt. Refrigerate for 24 hours; drain. Pour over mixture of sugar, vinegar and celery seed. Let stand in refrigerator for 48 hours. Stir and freeze. Serve in slushy to thawed state. Keeps well.
In a saucepan, mix sugar, Karo, soda and salt. Bring to a boil. Remove from heat and cool. Stir in the butter, beaten eggs, flour, orange peel and whiskey. Pour into unbaked pie crust. Bake at 325° for 50 minutes or until firm in the center.
Drain olives, reserving brine. Rinse olives and drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in jar. Add lemon juice to jar. Add enough reserved brine to fill jar. Place lid on jar and shake well. Let olives marinate at least 1 week in refrigerator before serving.
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, liquid, strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate several hours or freeze for faster set up. Garnish with a strawberry fan. Serves 8 to 10 people.
Cream eggs and sugar together. Melt margarine. Mix with eggs and sugar. Add milk, vanilla and 3/4 of coconut. Pour in unbaked 9-inch pie shell. Sprinkle with remaining coconut. Cook at 350° for 30 to 45 minutes.
Cream sugar, butter and egg together. Add remaining ingredients. Mix together well. Make ball and wrap in wax paper. Chill.
Stir all but milk together and boil gently over heat for 2 minutes. Add milk. Stir and heat, but don't boil. Beat with rotary beater and garnish with whipped cream, marshmallow cream or marshmallows.
Mix first 3 ingredients until pudding mix is thoroughly absorbed. Add marshmallows and nuts. Mix well. Add additional nuts on top to decorate. Refrigerate until chilled.
Mix Cream Sauce with the cooked broccoli. Put the stuffing (cook like package says) on the top and bake for 30 minutes at 350°.
Cook sugar, honey and water to soft ball stage. Add walnuts and vanilla. Stir until coated, creamy and thick. Pour onto waxed paper and break into individual pieces.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well. Stir in morsels.
Place pineapple in casserole dish. Sprinkle sugar and flour over pineapple. Add Cheddar cheese. Toss crackers in margarine and spread over cheese. Bake at 350° for 25 minutes.
Cook chicken in water. Reserve broth! Cut chicken into bite-size pieces. Melt margarine and saute onion and green pepper until soft. Add chicken, chili powder, tomatoes, salt and pepper. Meanwhile, cook spaghetti in broth (add water, if needed). Drain. Mix spaghetti into sauce and simmer for 15 minutes. Layer spaghetti and cheese in an 8 x 11-inch baking dish. Bake at 375° for 20 minutes or so.
In a small bowl, stir together first three ingredients for dressing. Set aside. Layer remaining ingredients in a large bowl. Pour on dressing. Refrigerate. Toss just before serving. Yields 6 to 8 servings.
Mix ingredients. Pour into 9 x 13-inch pan and bake uncovered at 350° for 30 minutes.
Melt the first 3 ingredients together on low heat in large saucepan. Remove from heat and fold in Chex cereal. When well mixed, pour mixture into a brown paper bag with 1 of the cups of powdered sugar on the bottom and 1 on the top of the mixture. Fold top of bag securely; shake well. Pour mixture into bowl; store in an airtight container or in the freezer. Serves an entire party.
In skillet saute onion in butter until tender. Add mushrooms cook and stir 3 minutes, or until tender. Add crab. Reduce heat cook for 10 minutes or until heated through. Serve over fettucine.
Beat cream cheese and cream until smooth. Gradually beat in sugar, then blend in chocolate. Stir in vanilla, rum, salt and 1 cup nuts. Press into lightly greased 8-inch square pan and cover top with remaining nuts. Mark in 64 pieces (about 1-inch squares) and chill for several hours or overnight. Makes 1 pound.
Preheat oven to 325°. Grease a shallow 1 1/2-quart baking dish. Combine butter, flour, sugar and salt in a bowl; mix until smooth. Stir in eggs. Stir in corn and milk. Pour into prepared dish. Place in a larger baking pan and pour boiling water into a larger pan halfway up sides. Bake 30 minutes; stir. Bake 25 to 30 minutes more, or until a knife inserted in center of pudding comes out clean. Cool 10 minutes before serving. Makes 6 servings.
Preheat oven to 350°. In bag, place spices, cheese, parsley and crumbs. Coat chicken by shaking a few pieces at a time. Oil a shallow roasting pan; pour in water and arrange chicken pieces. Sprinkle chicken with oil and melted margarine and bake, uncovered, for 45 minutes. Pour wine over chicken. Lower oven heat to 325°. Cover pan with foil; bake 15 minutes longer. Remove foil, raise oven heat to 350° and bake 10 minutes longer.
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the 4 tablespoons of peach gelatin. Let cool. Meanwhile, mix together the 1/2 cup sugar and cream cheese. Cream together until smooth and spread in bottom of cooled pie crust. Combine the cooled gelatin mixture and the sliced peaches. Place on top of the cream cheese mixture in pie crust. Cover with Cool Whip and refrigerate for a few hours before serving.
Boil together for 5 minutes the first 4 ingredients. When cool, add remaining ingredients. Grease and flour 9 x 13-inch pan. Bake at 350° for 45 minutes.
In large pot, bring sausage and potatoes to boil. While boiling, add enough Old Bay to cover top of water. Boil for 10 minutes and add corn. Add hot sauce to taste and boil 5 minutes. Add shrimp and bring to a boil. When it begans to boil, remove from heat and let stand 5 minutes. Drain and pour all ingredients onto large platter. Sprinkle with Old Bay, if desired and serve with garlic bread.
Gently mix together eggs, oil and brown sugar. Combine flour, salt and baking soda. Stir gently together the egg mixture, flour mixture, zucchini, vanilla and nuts. Spoon into well-greased muffin pans (or cupcake liners). Bake at 350° for about 20 minutes. Do not overbake. Remove from pans to cool. Yield: 24 muffins.
Beat sugar and cream cheese until creamy. Add pineapple. Fold in whipped topping. Pour in either a baked pie shell or a graham cracker crust. Chill.
In a large saucepan, prepare macaroni and cheese as directions indicate. While pasta is boiling, cut up hot dogs and boil along with pasta. Drain water and put ingredients back into saucepan. Add cheese(s). Stir well. Serve hot. Makes about 5 to 6 (1 cup) servings. Yum Yum!
Preheat oven to 350°. In large pot, bring water to a rolling boil before adding grits. Reduce heat to low and stir while they thicken. When mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until cheese has melted. Pour mixture in 9 x 13 baking dish. Bake at 350° for 45 minutes. Cut grits into squares and serve.
After dough or manual cycle is completed in bread machine, and before the baking cycle begins, remove the dough from the machine. Turn dough out onto a lightly floured surface and carefully form into a ball without punching down. Place onto a greased cookie sheet and let rise about 1 hour until double in size. Brush with beaten egg and bake at 375° for 25 to 35 minutes until golden brown. Let cool. Hollow out cooled bread like a pumpkin, reserving "lid" to put back on. Fill with your favorite meat, soup or whatever. Replace the top. Serve and enjoy.
Cook spaghetti in rapidly boiling salted water for 6 minutes. Add fresh broccoli and continue to cook 5 more minutes. Drain. Place spaghetti and broccoli on platter. Toss with oil and butter. Sprinkle with Parmesan cheese. Add salt and pepper to taste.
Grind Oreos; set aside 1/4 cup in a bowl. Mix the rest of the ground Oreos with the melted butter. Pat out into a 9 x 13 baking dish.
Marinate overnight. Baste wings and bake at 350° for 45 minutes. Marinate on each side; keep basting.
Heat oven to 350°. In greased square pan, 9 x 9 x 2-inches, stir together flour, sugar, 2 tablespoons cocoa, 2 teaspoons baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts; spread evenly in a pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over the batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes or cut into squares. Top with ice cream and spoon sauce over each serving. Makes 9 servings.
Combine ingredients and pour into 2-quart greased casserole. Bake at 350° for 45 minutes.
Mix ingredients together and drop by spoonfuls into hot grease. Deep fry until golden brown, turning when brown on one side. Drain on paper towel.
Pound boned and skinned chicken breasts with mallet until flattened. Slather the pounded breasts with sour cream on both sides, then sprinkle on side with garlic salt. Coat them with crushed Cheez-Its. Roll up in jelly roll fashion and place, seam side down, in a 9 x 13-inch baking dish. Drizzle with melted margarine. Cover with foil. Bake at 375° for 45 minutes.
Preheat oven to 450°. In shallow baking dish, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat. Bake, stirring occasionally, 60 minutes or until potatoes are tender. Garnish with chopped parsley.
Use a 20-qt pot or larger. Dissolve ground meat with about 2 qt. water to separate and brown. Add tomato sauce and bring to a boil.
Combine all ingredients in order given, mixing just until incorporated. Do not beat. Bake in well-greased muffin pans in 400° oven for 20 minutes. Makes 12 muffins.
Beat softened butter, sugar and egg in a large bowl at high speed for 3 minutes. Blend in vanilla. Stir in flour to make a stiff dough. Wrap in wax paper and chill 3 hours or until firm. Roll dough one quarter at a time to 1/4-inch thickness on a lightly floured surface. Cut cookies out with desired shapes and place 1-inch apart on ungreased cookie sheet. Decorate as you wish. Bake at 350° for 8 minutes. Remove to wire rack to cool.