HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cheese (1 cup), soup and milk. Pour half the mixture into casserole dish. Separate rolls and place cut up chicken in rolls and roll up, tucking in edges. Place into casserole dish, then spoon other half of mixture over rolls. Top with remaining cheese. Bake at 350° for 30 minutes.
Mix softened cream cheese with all ingredients except use only 1/2 of the nuts in the mixture. Roll the cheese ball in the remaining nuts.
Scrub and peel raw beets; shred. Put all ingredients, except salt and pepper, in heavy saucepan. Cover and cook over medium heat about 10 minutes, or until beets are tender but still crisp. Stir twice with fork during cooking. Season to taste with salt and pepper. Makes 4 servings .
Quarter small potatoes (as many as desired). Deep fry until tender; drain well. Put on cookie sheet; sprinkle with grated American cheese and bacon bits. Bake until cheese is melted at 350°. Serve with Ranch dressing.
Cook meat, drain and add other ingredients. Cook until sausage is cooked and cheese is melted. Spread on party breads until ready to use. Broil until spread starts to brown and bubble. Serve hot.
Chill custard cups 2 hours. Sift flour and salt together. Mix eggs, milk and butter. Add to flour mixture. Fill cold cups 1/2 full. Bake 45 to 60 minutes at 400°. Start in cold oven.
Beat together eggs, oil, butter, sugar and vanilla until foamy. Stir in carrots and pineapple. Add remaining ingredients. Stir until just mixed. Pour into two buttered and floured loaf pans. Bake at 325° for one hour.
Cut ham julienne 1/4 inch thick; wrap breast over ham. Dip in whipped egg and roll in bread crumbs. Sprinkle with butter. Place in pan and cover with foil. Bake at 325° for 1 1/4 hours. Serve with chicken fricassee sauce.
Combine apple and lemon juice and set aside. Bring to a boil remaining ingredients. Simmer 20 minutes. Strain. Add to apple and lemon juice. Heat and serve.
Preheat oven to 350°. Grease and flour a Bundt cake pan. Combine all ingredients; beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Mix sugar, cornstarch and water. Cook to a boiling point and liquid mixture is clear. Add peach jello; stir until dissolved. Cool. Slice peaches. Mix with glaze and place into baked pie crust. Refrigerate 3 hours. Serve with Cool Whip or whipped cream.
Cut off squash, peel, remove seeds and strings. Cut flesh into 1-inch pieces. Combine garlic, pepper, cinnamon, ginger, sugar, oil and water in a large skillet. Bring to a simmer. Add squash; stir until coated. Sprinkle with salt. Bring to a boil. Cover and cook over low heat, occasionally stirring gently, until squash is tender, 30 minutes. Remove garlic, chop and return to pan. If sauce is too thin, uncover and cook 2 to 3 minutes longer or until it thickens. Taste and adjust seasonings. Serve hot. Serves 3 to 4 servings.
Dissolve gelatin in hot water. Stir in frozen berries. Chill until slightly set; fold in whipped cream.
Combine 1 c. sugar, spices and 2 c. water. Boil for 5 minutes. Add butter. Remove from heat and let sit.
Combine all of the above in large pot and bring to boil. Cover and simmer for 1 hour.
Place chicken in a greased casserole dish. Mix sour cream, soy sauce and pepper. Spread over chicken. Bake covered at 350° for 1 hour. Serves 4.
Add enough turkey broth to keep moist after baking. Bake at 400° for 20 to 25 minutes.
Sprinkle both sides of brisket with onion, celery and garlic salts. Place in a glass baking dish and pour bottle of liquid smoke on top. Cover with foil and refrigerate overnight.
Melt margarine in loaf pan. Pour remaining ingredients over melted margarine. Bake at 350° for 30 minutes or when toothpick comes out clean.
Dissolve yeast in warm water in large mixing bowl. Add honey and garlic powder and mix well. Gradually add flour, beating until smooth. Knead 3/4 to 1 cup additional flour into the dough until smooth and elastic (about 10 minutes). Divide mixture into 4 dozen equal parts. Shape each into an 8-inch long rope. Place on greased baking sheet (not Teflon). Brush with melted butter and sprinkle lightly with coarse salt. Let rise in warm place, free from drafts 30 minutes or until doubled in bulk. Bake at 400° for 10 to 15 minutes or until golden. Transfer to cake rack and brush with melted butter (add garlic powder to butter to taste for a more garlic intensity).
Fry tortillas in vegetable oil for about a minute on each side. Warm enchilada sauce in a pan. Slightly grease a casserole dish with butter or shortening. Lay a tortilla in the casserole dish. Spoon enchilada sauce on the tortilla. Then sprinkle on some chicken, cheese and olives. Roll up tortilla and place, seam side down, in the casserole dish. Repeat for each tortilla. Pour remaining sauce, cheese and olives over enchiladas. Cook, uncovered, for about 25 minutes at 350°.
Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together and add to the creamed mixture alternately with milk. Stir in the cranberries and pecans. Turn into a greased 6-cup Pyrex bowl or mold and cover with foil. Press foil tightly around edge and secure with string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold. Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Serve with Eggnog Dessert Sauce. Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months. Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325° for about 45 minutes.
In a saucepan combine water, cinnamon and cloves. Bring to boiling; remove from heat. Add tea bags; let stand 5 minutes. Remove tea bags. Stir in orange juice and brown sugar; heat mixture through. Pour mixture through a wire strainer into 4 mugs or cups. If desired, serve with orange slice quarters. Yield: 6 servings.
Combine soup and water; whisk together. Bring to a boil. Take off heat; add rice. Let stand 10 minutes; serve. Can be made over campfire.
Make cream sauce with margarine, flour and milk; stir in salad dressing and remaining ingredients. Pour into a 2-quart casserole. Cover and bake at 350° for 30 minutes. Makes 6 to 8 servings.
Combine flour, 1 2/3 cups sugar, baking powder and salt in a bowl. Add milk and 3/4 teaspoon melted butter. Stir until smooth. Spread batter over bottom of 9 x 13 x 2-inch baking dish that has been sprayed with Pam (nonstick vegetable spray). Sprinkle berries over top.
Put margarine, oil and water in saucepan and bring to a boil. Let cool. Add sugar, flour and cocoa. Mix. Add dry ingredients to wet; cool mixture. Pour onto 18 x 11-inch cookie sheet and bake at 350° for 20 minutes. Fudge Frosting recommended.
Combine cornstarch, liquid sweetener, salt, lemon rind, lemon juice, nutmeg, cinnamon and apple slices. Place in a 9-inch deep pie plate. Combine flour and salt. Cut in margarine until it is the consistency of corn meal, then blend in water. Roll out as for pie crust and place on top of apple filling. Bake in hot oven at 425° for 35 minutes, until crust is brown.
Mix all ingredients in a large pot. Bring to a boil, slowly, stirring often. Continue to simmer for approximately 1 hour (stir often), until milk begins to thicken. Remove from stove. Stir in vanilla. Cool and sprinkle with cinnamon, if desired.
Dissolve yeast in warm water, using a spoon. Mix remaining ingredients together. You can make up batter ahead of time and then bake. Grease muffin pan and fill about half full. Bake at 425° for around 20 minutes.
Microwave butter in 12 x 8-inch glass baking dish, about 1 minute or until melted. Stir in crumbs and sugar until combined. Press mixture firmly into bottom of dish. Stir together coconut and condensed milk. Spoon over crust. Spread evenly. Microwave Medium (1/2 power) uncovered 9 to 11 minutes or until heated through, rotating dish once. Microwave chocolate pieces in uncovered glass bowl on High for 2 minutes or until softened. Stir until smooth. Spoon onto coconut mixture. Spread to cover. Refrigerate to set chocolate, about 1 hour. Cut into bars.
Place lettuce in a 13 x 9 x 2-inch glass pan. Layer celery, eggs, peas, peppers, onion and bacon, salting each layer lightly. Mix together mayonnaise and sugar; spread over the top as you would frosting. Top with grated cheese. Chill 8 to 12 hours or overnight. You may add a layer of cooked, chopped meat of your choice.
Mix together all ingredients in baking dish. Bake at 350° for 35 to 40 minutes. Serves 12.
Combine pudding and Eagle Brand milk. Add sour cream and Cool Whip. In a square Pyrex dish, layer sliced bananas, vanilla wafers, pudding mixture and chocolate syrup. Repeat layers!
Slice meat very thin. Add all ingredients in small bowl and mix together with hands for at least 5 minutes. Let set for 1 to 2 hours. Prepare a large frying pan at high heat until pan gets very hot. Then put half of prepared meat in frying pan and stir-fry quickly for 5 to 10 minutes. Do other half the same way, then serve hot.
Cream sugar and oleo. Add eggs, one at a time. Add flour and milk alternately. Add vanilla. Bake in greased and floured 10-inch tube pan. Bake for 1 hour at 300°. Test with toothpick.
Cover bottom of buttered 8-inch square pan with half of the bread cubes. Layer ham, thawed broccoli and cheese over bread. Top with remaining bread cubes.
Mix together dressing and preserves in bowl. Place chicken in baking dish. Pour mixture over chicken and cover with foil. Marinate in refrigerator, preferably overnight. Cook chicken, uncovered, in a 350° oven for 35 minutes. Add as much pineapple as desired, along with the amount of juice you desire. Check to see if basting is necessary. Continue cooking for another 10 to 15 minutes, or until tender.
Boil potatoes and garlic in a large pan for 15 or 20 minutes or until tender. Drain. Return to the pan. Add remaining ingredients and mash. Yields 4 servings. Has 180 calories, fat free.
Soak gelatin in cold water 5 minutes. Dissolve in hot bouillon and cool. Stir slowly into the mayonnaise. Add other ingredients. Mold. Put carrot curls and olives in the center. May cut in squares and serve on lettuce.
Mix yellow cake mix, margarine and 1 egg together. Press in 13 x 9 x 2-inch pan. Mix powdered sugar, cream cheese, 2 eggs, chocolate chips and nuts; pour over crust. Bake at 350° for only 30 minutes.
In a medium size skillet, melt butter and saute mushrooms and onion over medium heat until golden, stirring occasionally; drain. Heat broiler. In a medium size bowl, beat cream cheese, egg yolks, parsley and seasonings together until smooth. Stir in mushroom mixture until combined. Spread evenly on party bread slices and sprinkle with paprika. Broil 1 to 2 minutes or until lightly browned and puffed. Serve immediately.
Beat eggs slightly. Saute green pepper, onion and bacon in a skillet. Add eggs and seasonings. Cook over medium heat until omelet is partially set; top with cheese. Cook until cheese is slightly melted; pour picante sauce over top. Cook until cheese is melted.
Spray a 9 x 13-inch pan lightly. Spread bottom of pan with 1 cup nuts. Spread coconut over nuts. Mix cake mix according to directions and spread over coconut. Mix margarine, cream cheese and confectioners sugar. Drop by teaspoon over batter. Bake at 350° for 40 to 50 minutes.
Put the oil, onion, garlic and celery into a heavy saucepan and saute about 1 minute. Sprinkle with salt and sugar and saute for another 3 minutes.
Combine all ingredients in a bowl; stir just until moistened. Pour into a lightly greased 13 x 9 x 2-inch pan. Bake at 400° for 17 to 20 minutes or until golden. Yield: 15 servings.
Drain cherries, reserving 1/2 cup of syrup. Dissolve gelatin, sugar and cinnamon in boiling water; add reserved syrup. Chill until thickened. Fold in cherries, nuts and food coloring. Chill in pie shell until firm. Garnish with Cool Whip, if desired. This recipe comes from Hills and Pines Garden Club, Raleigh, North Carolina.
Saute onion in butter. Add ground beef; don't brown. Season with salt and pepper. Spread 3 cups cabbage in baking dish. Cover with meat mixture. Top with remaining cabbage; pour soup over top. Bake at 350° for 1 hour.
Prick each cucumber with a fork and put them in clean, hot qt. jars. Add 1 clove of fresh garlic and 1 sprig of fresh dill to each qt. Combine the vinegar, water, and salt in a large pan and bring to a boil. Pour boiling solution into jar to cover the cucumbers. Seal tightly. Fresh grape leaves may be put over the cucumbers before sealing, if desired.
Note: Can add 1 cup Ricotta cheese to mixture before spreading on dough for extra flavor.
In a saucepan, combine all but vanilla and cook until sugar dissolves. Cook slowly to soft ball stage. Add butter and remove from heat. Place in cool water and add vanilla. If icing gets hard, add hot water.
Roll out pastry to 1/8-inch thick and cut into 8 (6-inch) squares. Make a paste of margarine, spices and brown sugar. Place apple in center of each pastry square. Put jelly in cavity and spread paste over each apple. Moisten edges of pastry and bring points together over apple, sealing firmly. Roll leftover pastry, cut in streamers and place across top of dumplings. Place in large greased baking dish and bake at 375° for 30 minutes. While dumplings are baking, make a syrup of water, sugar, food coloring and fruit juices. Simmer to dissolve sugar. Pour over apples and bake 10 to 20 minutes longer, basting frequently to give a pretty glaze.
Process sesame seed several minutes until consistency of coarse peanut butter. Add garlic cloves, their oil and lemon juice. Blend, then add drained garbanzos. Add salt, cumin and sugar, then process until smooth. Add very little water for sandwich spread, a bit more for dip. Add a dash of cayenne pepper, if you like heat. Before serving, add chopped parsley for color and flavor.
Melt together sugar and brown sugar. Mix all together and simmer. Add cabbage rolls.
In medium bowl, toss scallops with lemon juice. Wipe mushrooms; slice lengthwise, right through stem, about 1/8-inch thick. Toss with scallops. If using fresh tomatoes, scald in boiling water; peel; remove seeds; cup pulp coarsely. In 2 tablespoons hot oil in 8-inch skillet with tight fitting cover, saute half of shallots and parsley with the garlic just until golden. Add tomato, salt, pepper, thyme and oregano. Cook, over low heat, covered, 20 minutes, stirring occasionally to break up tomatoes. Uncover and cook 5 minutes longer. In 3 tablespoons hot oil in large skillet, saute remaining shallots and parsley, stirring about 5 minutes. Add scallops and mushrooms. Cook over high heat, uncovered, 10 minutes, shaking pan and stirring frequently. Stir in tomato mixture. Cook 2 minutes longer. Serve at once. Nice with rice. Makes 4 servings.
Mix with bread crumbs, then add to stem mixture. Use 2 or 3 tablespoons whipped cream. Add just enough to hold it together. Butter bottom of mushrooms and place on a cookie sheet. Sprinkle with salt and pepper lightly. Stuff mushrooms with filling. Top with grated Swiss cheese and melted butter. Bake at 350° for 15 to 20 minutes.
Mix all ingredients together in blender or mixer. Cover skillet thinly with grease. Let cook until dry on top and turn only once.
Cook meat and onion in skillet until meat is browned. Add enchilada sauce and soup. Blend well. Break corn tortillas (either soft or crisp) into several pieces and line casserole dish. Add layer of meat mixture and cheese; continue to layer tortilla, meat and cheese until you end with cheese on top. Either bake in 350° oven for about 25 minutes or cook in microwave for 5 minutes; turn and cook for 5 more minutes.
Melt margarine, chocolate chips and peanut butter together. Mix with Crispix. Put in paper bag. Add powdered sugar and shake together.
Cook tapioca in water until transparent. Mix in boiled fruit and remaining ingredients. Simmer over low fire for 3 or 4 minutes. Serve hot or cold. (Norwegian.)
About 30 minutes before serving, in saucepan, prepare angel hair pasta as label directs. Drain; return pasta to saucepan.
Drain tuna. Break into pieces. Combine next six ingredients and mix lightly. Serve on lettuce. Makes 6 servings.
Sift together flour, salt and sugar. Cut in half the shortening with two knives or pastry blender until mixture resembles corn meal. Cut in remaining half of shortening until mixture resembles small peas. Store in airtight container in refrigerator or a cool dry place. Makes about 8 cups.
Mix together in a large mixing bowl all ingredients except the butter. Form into a large ball and place in refrigerator overnight or leave in freezer for 1 hour. Cut into 4 parts for ease of handling and roll into 4 balls. Roll out dough into 4 long sections approximately 1/2 inch in diameter. With your fingertips, flatten the rolls approximately 1/4 inch thick. With a knife, cut into 1-inch squares. Place into rapidly boiling water for 5 minutes. Drain and place into serving bowl. Pour melted butter over the top and serve hot.
In a bowl, combine flour, baking powder, the 2 tablespoons sugar and salt. With a fork, cut in the butter until mixture resembles fine crumbs. Stir in eggs and cream to make a stiff dough. Turn out onto a lightly floured board and knead lightly until dough sticks together. Divide into two parts. Roll each part out to make a circle about 6 inches in diameter and 1-inch thick. Cut each circle into quarter wedges. Arrange on baking sheet about 1 inch apart. Brush tops with reserved egg white and sprinkle with the 2 teaspoons sugar. Bake in hot oven (400°) for 15 minutes or until golden brown. Serve immediately.
(I always double this recipe.) Mix together and cook over low heat and stir until thickened.
Blend sugar and margarine until creamy. Add flour, vanilla and pecan meal. Shape dough into fingers. Bake in slow oven at 325° for about 20 minutes. Roll in confectioners sugar while still warm.
Preheat oven to 350°. Mix chicken, vegetables and soups well. Place in 9 x 13 casserole dish. Mix flour, milk and melted butter. Pour on top. Bake at 350° until top is golden brown.
Cook beans ahead of time. Cook ground beef in saucepan until brown. Add green pepper, onion, tomatoes and spices or seasonings. Mix cornbread as directed on box. In deep dish baking pan, layer ground beef mixture and pinto beans, rotating both until pan is full, then pour cornbread over the top and bake in oven until cornbread is baked.
Saute ground beef until redness is gone from meat. Do not cook with onions, etc. Mix all ingredients together and stuff turkey. Do not add any additional seasoning, not even salt.
Cut cabbage, onions and green pepper. Bring sugar, vinegar, celery seed, salt and dry mustard to boil. Remove from fire and add Wesson oil. Pour over cabbage, onion and pepper. Place in refrigerator. Keeps well for several days. Serves 10.
Mix apples, sugar and honey. Add oil, vanilla, eggs and nuts. Sift together the dry ingredients and add to the apple mixture. Pour into greased and floured Bundt pan. Bake at 350° for 1 1/2 hours.
Cream sugar and shortening; add all other ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Drain fruits, save liquid. Combine pudding with fruit juice. Fold in pineapple and oranges. Chill for 2 hours.
Put all the ingredients into the large bowl of an electric mixer. Beat at medium speed for a full 20 minutes. Bake in a greased and floured 10-inch tube pan or 9 x 12-inch pan for a sheet cake. Bake 1 hour at 350°.
Bring water to boiling. Put in shrimp and cook only 3 minutes. Drain (shrimp need to be cleaned and deveined either before or after cooking). Combine mayonnaise, Parmesan cheese, Worcestershire, lemon juice and Tabasco in a bowl. Add shrimp and stir well. Add artichoke hearts and mix gently. Place in ungreased casserole. Top with crushed Ritz crackers. Bake in preheated 400° oven until bubbly and crackers are slightly browned. Serves 4.
Set jello according to package (any berry flavor). After jello is set, run fork through it to make chunks. In large bowl, layer jello, sliced bananas and broken cookies; add whipped cream. Repeat layers and top with coconut.
Soak the wheat in water for about 15 minutes to soften. Drain well, squeezing out all moisture. Toss parsley, mint, cucumber, tomato, scallion and soaked wheat together in a serving dish. Coat with lemon juice, oil and salt and mix well. Garnish with olives if desired. Chill salad. Yield: 4 servings.
Put ice and salt over sliced onions and cucumbers. Let stand for 3 hours. Drain good.
Combine ginger, garlic, soy sauce, sherry and oil in shallow glass bowl and add the chicken. Stir well and let marinate for 2 hours at room temperature or 8 hours in the refrigerator.
Wash broccoli and cherry tomatoes and put aside and drain. Combine oil, vinegar and spices; mix well. Pour mixture over broccoli. Garnish with cherry tomatoes. Place in refrigerator. Baste intermittently with sauce. Marinate for at least 2 hours. Now enjoy.
Mix the milk, water and pudding together. Refrigerate pudding mixture for 5 minutes. Bring the strawberries to a boil, then add jello. Let them cool completely. Add Cool Whip to the pudding mixture. Break the cake into small pieces. Layer a tall glass bowl with half the cake, then half strawberries and then half the pudding mixture. Repeat the layers. Garnish with strawberries.
Mix first three ingredients and boil for 20 minutes, stirring frequently. Add Jell-O, boil 2 minutes. Pour into jelly glasses and cover with melted paraffin.
Mix all ingredients well and put in greased loaf pan. Bake in 350° oven for 1 hour.
Brown ground beef and onion. Grease 9 x 13-inch casserole dish. Layer tortillas, refried beans, olives, cheese and enchilada sauce. Repeat layering again. Top with plain tortilla.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup lukewarm water. Cream together sugar and shortening. Add egg. Add yeast mixture (dissolved) to sugar, shortening and egg mixture. Stir. Add 1 cup wheat flour, 1 cup white flour and salt. Beat 1 minute. Stir in 1/2 cup hot tap water. Add remaining flour needed to make dough stiff enough to handle. Cover and let rise until double. Punch down. Form into rolls and place in greased pan. Cover and let rise until double. Bake 12 to 15 minutes in a 375° oven. Makes 16 rolls.
Beat egg whites until stiff; set aside. Cream sugar, shortening, oleo and vanilla. Add soda to buttermilk. Beat in flour, alternating with buttermilk. Fold in egg whites and coconut. Pour into 3 (9-inch) cake pans which have been greased and floured. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Cook and drain broccoli. Combine soup, mayonnaise, eggs, onion, salt and pepper. Pour over broccoli in shallow dish (8 x 8-inch). Sprinkle cheese over top. Add melted butter to stuffing and spoon over top of casserole. Bake for 45 minutes to 1 hour in a 350° oven.
In a large bowl, stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased 9 x 5 x 5-inch baking pan (large loaf pan). Bake at 325° for 1 hour and 20 minutes or until bread tests done. Cool on wire rack. Yield: 1 loaf. Recipe does not double very well.
Heat oven to 350°. In a large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla and egg yolk; blend well. Add flour. Stir until mixture forms a smooth dough. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake at 350° for 10 to 15 minutes or until lightly brown and set. Yields 4 dozen cookies.
Cook (boil) chicken. Take off bone and cut in small pieces. Soften cream cheese and blend with milk. Add chicken and seasonings to cheese mixture. Take crescent rolls and press two together. Put 1/2 cup of chicken mixture in the middle of one. Turn the 4 corners up and press together. Brush top with melted butter and sprinkle with bread crumbs. Bake according to temperature on roll package, for about 30 minutes, or until golden brown on a cookie sheet.