HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and mix well. Shape into 25 individual rolls. Pour sauce over meat rolls. Bake 1 hour at 350°.
Combine bread cubes and 1 cup cracker crumbs. Stir in remaining ingredients. Spoon into greased 2-quart dish. Melt butter; brown remaining crumbs and sprinkle over casserole. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Cream butter with sugar; add one egg at a time; mixing well. Crush wafers and add alternately with 1/2 cup milk, coconut and nuts. Bake at 275 degrees for 45 minutes; increase oven temperature to 350 degrees and bake another 45 minutes.
Roll chicken in bread crumbs, Parmesan cheese, basil, oregano and garlic. Melt butter and brown chicken. Remove chicken into baking dish. Add scallions, carrots and white wine to frypan; cook 1 to 2 minutes. Pour butter and wine mix over chicken in baking dish. Bake at 350°, covered, for 1 hour. Can make ahead.
Cream butter and sugar together. Add eggs; add molasses. Sift flour, spices and salt together. Add to mixture. Put soda in boiling water and add to batter, beating constantly by hand. Pour into 4 greased and floured 9-inch pans. Bake at 350° until done, about 15 to 20 minutes. Cool and stack together with applesauce between the layers.
Layer 1: Mix 1 cup flour with 1/8 cup powdered sugar, 1/2 cup melted butter and 1 cup chopped pecans. Mix and press into a 9 x 13-inch pan (little Pam). Bake 20 minutes (until it browns just a little).
Put all in blender and blend on high until ice is crushed and drink is fluffy. DO NOT try to double the recipe; it won't taste the same.
Preheat oven to 350°. Grease and flour angel cake pan. Set aside.
Preheat oven to 350°. Tear off a big old piece of Saran Wrap and lay the fillets on top of it, leaving enough room to put the remaining wrap on top of the fillets to cover and allowing room for flattening in next step. Pound the fillets with a kitchen mallet or your fist until they are fairly flat. Remove the top layer of Saran Wrap and sprinkle the tarragon over the chicken as well as either the garlic salt or thin slivers of garlic. Salt and pepper to taste. Core the red bell peppers and wash them out so that there are no seeds or whitish pulp inside. Roll up the fillets (like cigars) and stuff each one into a red pepper. Pour just a little olive oil into each red bell pepper and place them in a glass baking dish, lying flat. Pour 1/2 cup white wine and 1/2 cup chicken stock into the baking dish, along with a clove of fresh garlic that has been sliced or pressed. Cover dish with aluminum foil and bake for 25 minutes. Remove foil and cook for another 25 minutes.
Makes 4 cups. In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in Christmas tree mold and refrigerate. You may serve in the mold or transfer to a serving plate. Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Cream sugar and butter. Add corn syrup and salt; beat well. Beat in eggs, one at a time. Add pecans and vanilla and stir. Pour into a pastry lined 9-inch pie plate. Bake at 350° for about an hour until golden brown. Cool before cutting.
Mix first 4 ingredients together. Fold in Cool Whip, nuts and coconut. Delicious over pound cake.
Melt butter in small pan with salt, pepper and lemon juice. Add 1/2 cup of broccoli. Place rice in a bowl and pour 3/4 of mixture over rice. Mix. Lay fish out flat. Spoon rice mixture onto fish and roll each piece of fish up. Fasten with a toothpick to keep fish in a roll. Place rolls in baking dish sprayed with Pam. Pour the rest of the rice mixture over the fish. Place one slice of lemon on each fish roll. Bake at 350° until golden brown.
Soak cucumbers 24 hours in lime mixed with water to cover. Rinse and soak in clear water for 2 hours. Drain and add vinegar, sugar, salt and spices. Simmer for 2 1/2 hours; pack in jars and seal.
Combine all ingredients, except bacon, in a quart casserole. Mix well. Place bacon pieces on top. Bake, uncovered, in 350° oven for 45 minutes.
Mix Bisquick mix according to package directions. Add sausage and cheese. Mix well and shape into balls. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes or until brown.
Mix together all dry ingredients and set aside. Combine eggs, oil, carrots and pecans until well blended. Gradually add dry ingredients. Mix at a low speed until sugar dissolves (approximately 2 minutes). Bake at 300° for 50 minutes or until cake begins to pull away from sides of the pan.
This recipe will make 4 servings using 1 box of custard mix; may be doubled.
Boil and peel apples and yams. Slice. Combine remaining ingredients. Cook until thick. Layer apples and yams in baking dish. Pour sauce over them. Bake for 1 hour at 325°.
In a large pot, brown hamburg. Add vegetables and let simmer. Stir occasionally. Beat egg and milk. Add to mixture. Add raisins. Prepare bread stuffing according to package directions and add to mixture. Remove from heat and cool.
Mix food coloring and chocolate to make a paste. Cream Crisco and sugar. Add eggs. Mix. Add paste mixture. Sift dry ingredients together. Add buttermilk and vanilla. Mix real good. Bake 350 degrees 25 - 30 minutes or until done. Use three 8 inch pans.
In medium hot skillet, mix water and soy sauce. Layer pork chops and top with green pepper and onion. Sprinkle ginger. Cook on medium heat until pork chops are done. Remove chops and add rice to remaining skillet ingredients. If there is not enough liquid, add more water and soy to desired taste. Add pork chops and warm. Serves 8.
Marinate steak in oil, juice and garlic overnight. Saute meat until brown. Add green peppers and onion until partially soft. Remove from heat. Serve immediately. Have each person serve themselves a spoonful of meat mixture in tortilla, then top with sour cream, tomato, lettuce and cheese. Fold and eat.
Put butter and water in 2-quart saucepan on high. When mixture boils, add flour; cook until thick, stirring constantly. When mixture gathers into a mass, remove from heat. Place mixture in a bowl of electric mixer. Add unbeaten eggs, one at a time, mixing thoroughly after each addition. Place in mounds on greased cookie sheet about 1 1/2 inches apart. Bake in preheated electric oven at 400° for 40 minutes, or with an oven meal at 350° to 375° for 1 hour.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Mix cake mix and 2 eggs; pour on top of butter. On top of this, pour cherry pie filling. Combine cream cheese (softened), 2 eggs and powdered sugar in that order. Spread over cherry mixture. Bake 35 to 45 minutes.
Mix together cream cheese, bean dip and sour cream. Place in an 8 x 8-inch casserole. Brown ground beef and add taco mix and water according to package directions. Place mixture on top of the cream cheese mixture. Add chopped tomatoes and chopped onion. Place grated cheese on top. Bake in a 350° oven for 10 to 15 minutes or until cheese melts. Serve with nacho cheese Doritos.
Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Mix well and add 2 cups fresh or frozen blueberries. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool. Makes 1 pie (8 servings).
Mix flour, sugar and salt. Add baking powder and milk. Melt margarine in casserole. Pour in batter. Place fruit and juice on top. Bake at 350° for 30 to 40 minutes. Makes 6 servings.
Mix above ingredients except beer. Add beer to dry mixture until desired consistency. Mixture should be thick enough to remain on spoon to drop into hot oil. Fry until golden brown. Drain and serve.
Wash tongue. Place in pot. Add remaining ingredients. Cover and bring to a boil. Simmer over low heat until tender, allowing about 50 minutes per pound. Let tongue cool in cooking liquid. Remove skin. Slice and serve cold or hot. Makes 6 servings.
Bring to a boil the soup, water and tomatoes. Cook onion with hamburger. Put a layer of Doritos (slightly crushed) into bottom of casserole dish. Put a layer of hamburger, then soup, then Doritos, etc., until all ingredients are used. Top with cheese. Heat in a 350° oven until cheese is melted.
Mix all ingredients together and put in 2 quart casserole dish. Bake at 350° for 30 minutes. Sprinkle 1 cup Mozzarella cheese and heat until cheese melts.
Brown ground beef and drain off grease. Spread chips on 2 cooking sheets. Spread ground beef on top of chips. Pour 1/2 jar of salsa per pan on meat (soaks into meat). Spread 1/2 Cheddar cheese on meat per pan. Spread 1/2 Mozzarella cheese per pan. Heat oven to 350° and cook for 5 minutes or until cheese is melted.
Mix all ingredients except chicken, salt and pepper, in a large baking dish (at least 3-quart). Skin chicken and remove fat. Place chicken pieces on top and add salt and pepper to chicken. Cover tightly with foil and bake at 350° for 2 hours.
Brown hamburger and drain. Add tomato paste and two cans of water. Add both packages of the seasonings and tomatoes. Simmer until hot. Serve this over Fritos and add lettuce, tomatoes, shredded cheese, onions, sour cream and black olives on top.
Combine all ingredients thoroughly. Use 1/3 cup mix per cup of water. (Heat water first, then add mix, if using microwave.)
In 9 x 13-inch pan, lay the portions of boneless chicken breasts. Pour uncooked rice. Cover and bake at 375° for 40 to 45 minutes. If the rice is dry, add water to it, about half way through.
Preheat oven to 300°. Grease a 9-inch tube pan and line with waxed paper. Grease again (or use generously greased and floured 10-inch Bundt pan). Sift together flour and baking soda; set aside. In a large bowl, combine eggs, mincemeat, sweetened condensed milk, fruit and nuts. Add dry ingredients and blend well.
Soak figs in soda water for 1 hour. Drain and rinse well. Place figs in large shallow roasting pan and sprinkle sugar over all. Pour in 2 to 3 cups water, enough water so the bottom of the pan is covered. Add lemon slices and cinnamon sticks. Bring to boil; turn down fire so that there is always bubbling to top. Do not stir very often. Cook 1 1/2 to 2 hours or until figs are easily pierced with a straw. Take off scum. Fill sterilized jars. Make sure 2 slices of lemon and 1 cinnamon stick are in each jar. Makes about 8 pints.
Beat sugar and eggs together. Add sweet potatoes, vanilla and melted butter. Mix together, then add milk. Pour into pie shell and bake at 350° for 1 hour.
Melt caramels. Add the milk. Mix and add pecans. Drop by teaspoons on buttered cookie sheet and freeze for 1 hour.
Boil noodles until almost done. Mix remaining ingredients, except potato chips, which you sprinkle on the top. Bake at 350° for 30 minutes. Makes 12 servings.
Soften gelatine in 4 tablespoons cold water. Add 1 cup boiling water; dissolve sugar into water. Add pineapple with juice and the juice of 1 lemon. Put mixture into the refrigerator and let jell slightly.
Remove skin from chicken; rinse and pat dry. Spray a cold, large skillet with nonstick spray coating. Preheat skillet over medium heat. Cook chicken in hot skillet about 10 minutes, turning to brown evenly.
Lightly crush cornflakes; reserve 1/4 cup margarine. Mix other ingredients. Pour into buttered casserole. Mix crushed cornflakes and 1/4 cup melted margarine. Pour over other mixture. Bake for 1 hour at 350°. Do not cover.
Mix all fruits and the juices except mandarin orange juice. Add dry pudding. Chill. Makes a creamy fruit salad.
Layer undrained pineapple, blueberries, sugar and cake mix in buttered 9 x 13-inch baking pan. Do not stir. Drizzle with butter; sprinkle with pecans. Bake at 350° for 45 minutes.
Saute in olive oil, green pepper, onion, garlic. Place shaved ham and mozzarella on buns. Pour saute mixture on top of cheese. Sprinkle with oregano or seasoning. Wrap in foil and bake at 350° for 30 min. Makes 4 sandwiches.
Fry steak on both sides until brown. Remove from skillet. Place in roaster. After removing steak from skillet, make a full skillet of gravy with flour and milk. Peel potatoes and onions and place on top of steak in roaster. Pour gravy over all. Bake in slow oven until vegetables are done and meat is tender.
Combine beans with remaining ingredients (except chicken) in a large pot. Bring to a boil. Simmer 30 minutes. Add chicken or ham pieces or both and simmer 30 to 40 minutes until meat is cooked and tender. Makes 3 to 3 1/2 quarts.
Cream together margarine, Crisco, eggs, sugar and vanilla. Add slowly flour, milk, cocoa and baking powder. Bake at 325° for 1 1/2 hours.
In a large bowl, toss broccoli, peanuts, raisins and green onions.
Cook onion, celery and green pepper in margarine until tender. Add Cheez Whiz and soup, cook until cheese is melted and all ingredients are mixed well. Add rice and broccoli. Bake in a casserole dish at 350° until done (30 minutes). Serves 8 to 10.
Grind peppers. (I use a blender.) Place in a large pot with vinegar, sugar and food coloring. Mix thoroughly. Bring to a boil and boil for 5 minutes. Remove from heat; skim and add Certo. Pour into jars. Makes approximately 6 pints.
Mix the first four ingredients. Combine flour, baking soda and salt; add to margarine mixture. Mix in butterscotch chips and nuts. Drop onto ungreased cookie sheet. Bake at 375° for 15 to 20 minutes.
Melt butter in 8-inch square pan; mix flour, sugar and baking powder with milk. Pour batter over the melted butter and add 2 cups of sweetened fruit, either canned or frozen, to mixture. Bake at 350° for 45 minutes until brown.
Rinse chicken and place in 9 x 12-inch baking dish. Mix together soups and sour cream. Pour over chicken. Smooth over with spoon to cover chicken. Sprinkle with paprika. Bake in oven at 350° for 55 minutes.
Brown hamburger and drain grease. Combine hamburger and salsa. Simmer for one hour. Add cheese and stir until cheese is melted. Serve with taco chips.
Dip chicken in beaten egg, coating well, then roll in bread crumbs. Brown in oil. Drain chicken and place in casserole dish in a single layer. To oil left in skillet, add tomato sauce, salt, pepper, garlic powder, butter and basil. Simmer and pour over chicken in casserole. Seal with aluminum foil and bake 30 minutes at 350°. Uncover and top with grated Mozzarella and Parmesan cheese; return to oven for 10 minutes longer. Serves 4 to 6.
Combine cake mix, 1 can pie filling, oil and eggs. Beat well with mixer until batter is smooth (it will be very thick). Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool in pan 15 to 20 minutes. Invert onto rack to finish cooling. Decorate with remaining can of pie filling, Hershey's syrup and Cool Whip.
Mix ground beef, buttermilk, onion, salt and pepper and bread well and put in baking dish. In a bowl mix together pickle juice, ketchup, mustard and Worcestershire sauce. Pour this mixture over the meat and bake on 400° for 20 to 25 minutes.
Preheat oven to 350°. Beat egg whites, salt and cream of tartar until stiff. Add sugar gradually and beat. Add chocolate chips, nuts and flavoring. (Can use small amounts of coloring.) Drop by teaspoonfuls onto cookie sheet. Turn oven off; place pan in oven and let stand overnight. Do not open oven.
Mix ingredients together. Bake at 350° for 1 hour. Use tube pan.
Put a layer of coconut in 9 x 13-inch pan greased pan. Sprinkle chopped nuts over coconut. Add German chocolate cake mix (mix as directed on box) and pour over coconut and chopped nuts. Then mix melted butter, cream cheese and powdered sugar. Put this on top of cake and bake at 350° for 55 minutes.
Mix and sift dry ingredients. Beat egg and stir in melted shortening, molasses and hot water. Bake in greased and lightly floured 9-inch square pan in moderate oven at 350° for 45 minutes. Can add raisins. Serve warm.
Cook hamburger and onion in oil until done. Remove from pan. Add to other ingredients. Put in baking dish; bake at 350° for 30 minutes.
In a large saucepan, cook garlic in the margarine over a medium heat, about 3 minutes. Add broth and tortellini. Bring to boil. Reduce heat. Simmer 30 minutes. Add spinach and tomatoes. Simmer another 15 minutes. Serve topped with grated cheese.
Combine everything but the meat in a saucepan and heat until boiling. In a baking pan, place the pork. Add a little sauce on top and cover with foil. Cook at 350° for 2 hours or as many hours as it takes your pork to be done. Finely chop the pork and add a little more sauce. This recipe is great with the Barbecue Slaw and Baked Beans.
Blend sugar and eggs. Blend remaining ingredients. Bake at 325° for 1 1/2 hours in Bundt pan.
Preheat oven to 375°. In medium bowl, combine sweetened condensed milk, sour cream, 1/4 cup lemon juice and vanilla and mix well. Chill.
Whip the cream until stiff and mix all ingredients. Pour into baked pie shell and chill.
Cream the eggs and sugar either with an electric mixer or rotary beater. Add noodles, sugar, raisins, lemon juice and rind, seasonings and butter. Pour into greased casserole. Sprinkle toasted bread crumbs over top. Bake, uncovered, at 375° for about 1 hour or until browned. May be served with any meat dish.
Chop all fruit into small pieces. Mix all ingredients and press down into any kind of pan that has been greased. Bake at 300° approximately 45 minutes to 1 hour. Remove from pan just as soon as you take out of the oven.
Grease a 9-inch square pan. In a bowl beat bananas and butter until creamy. Add eggs and beat well. Combine flour, powder, soda, and cinnamon and add to banana mixture, alternating with water and beating well after each addition. Stir in the nuts. Spoon into pan and bake at 350° for 30 minutes. Cool. Yields 9 servings.
In large bowl, combine oil, eggs, vanilla and sugar; mix well. In separate bowl, sift flour and cinnamon. Add to egg mixture; mix well. Stir in apples, nuts and chips. Pour in metal 9 x 13 pan sprayed with Pam. Bake at 350° for 45 to 50 minutes. Cool and cut into squares.
Melt butter or margarine over low heat. Add dates and beaten eggs. Add sugar and cook for 12 to 15 minutes over low heat. Add Rice Krispies and vanilla. Let cool until you can handle the dough. Form small balls and roll in coconut. Let cool.
In a medium bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, mixing until dough is just moist enough to hold together. Form into a ball.
Pour 1 1/2 cups sugar over cut up strawberries; let dissolve, then boil for 5 minutes. Take off the eye and add 1 1/2 cups more sugar. Dissolve and boil for 15 minutes. Skim off the foam. Pour into crock for 24 hours, stirring occasionally. Then ladle into hot sterilized jars and cover with paraffin.
Combine all ingredients (except chicken) in saucepan. Simmer for 30 minutes. Baste chicken often on grill; keep it very moist. Grill 1 to 1 1/2 hours. Double recipe for a lot of chicken.
Dissolve gelatin in hot water. Chill until partially congealed. Fold in pineapple, peaches, coconut and sour cream. Turn into 5 cup salad mold. Chill until firm. Unmold and garnish with peach slices and coconut snowballs.
Let set at room temperature for at least 1 hour. Mix together and roll in chili powder.
Mix all ingredients, except tomato paste. Put in dish. Top with tomato paste. Bake at 350° for 45 minutes to an hour.
Cream butter, sugar, and then add egg and mix. Sift dry ingredients and add milk. Fill buttered muffin tins half full. Bake at 350° for 20 to 25 minutes. Remove from pan and roll in butter and 1/2 cup sugar mixed with 1 teaspoon cinnamon.
Beat together butter and sugar until light and fluffy; blend in eggs and vanilla. Gradually add and combine flour, soda and salt. Mix well; stir in candies. Drop dough by tablespoons onto a greased cookie sheet about 3 inches apart. Press 3 to 4 additional candies into cookies. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool on cookie sheet about 3 minutes.
Mix the mayonnaise, sour cream, sugar, vinegar and salt, then pour over the salad mixture. Refrigerate overnight.
Heat oven to 350. Grease only the bottom of 2 9 X 5 inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all dry ingredients, mix well. In medium bowl, mix oil, water, eggs, and pumpkin. Add flour mixture, beat for 1 minute at medium speed. Fold in pecans. Pour batter into prepared pans. Bake at 350 degrees for 60 to 70 minutes. Cool 10 minutes; remove from pans. Cool on wire racks.
Place potatoes and onion on a large piece of heavy-duty foil. Dot with margarine. Combine cheese, parsley, Worcestershire sauce, salt and pepper. Pour over potatoes. Fold foil over potatoes and add broth. Seal the edges well. Grill, covered, on medium heat for 35 to 40 minutes or until tender. Serves 4 to 6.
Sift flour, baking powder and soda together. (I use self-rising flour, as it has all the three dry ingredients.) Cut in shortening in dry ingredients. Dissolve yeast with sugar and warm water. Add yeast mixture and buttermilk to dry ingredients. Mix lightly with fork. Do not knead. Refrigerate at least overnight in airtight container. (The green Tupperware lettuce bowl is a good size for this.) Pinch off amount needed. Knead good. Roll out and cut. Bake about 10 minutes at 450°. Do not allow biscuits to rise before baking. The longer they sit in refrigerator, the better they are. This recipe is especially good when you have company coming and can get biscuits made up several days ahead.
Saute garlic in oil. Add chicken and cook until done. Next, add chicken broth, green beans, salt, basil and pepper. Bring this mixture to a boil and then add rice. Cook 2 minutes covered; then turn off heat. Let stand 10 minutes before serving.
Put all in pan and bring to boil. Reduce heat; simmer 45 minutes.
In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 balls. Place in an ungreased 13 x 9 x 2 inch baking dish. Bake uncovered at 350° for 15-20 minutes or until browned; drain. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top. Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese, place back in oven until cheese is melted. Serve with rye bread, if desired.
Mix in the order given. Spread in an ungreased 11 x 7-inch pan. Bake in a slow 260° oven for 1 hour. Cut into squares or bars and roll in powdered sugar.
Grease 8-inch round baking dish with nonstick cooking spray. Put macaroons in dish. In bowl, mix all other ingredients. Mix well. Pour over macaroons. Place pan in water bath (larger pan filled 1/2 with water; place macaroon pan inside). Bake in preheated oven at 350° for 40 minutes. Remove from oven and water bath and cool. Serve with whipped topping and garnish (nuts, cherries, etc.).
Combine 1 cup sugar, butter and 1/4 cup milk in saucepan and cook until small amount forms hard ball in cold water. Stir constantly after mixture starts to boil. Remove from fire and stir in 1 1/4 cups hot milk gradually; cool. Blend shortening, salt and vanilla. Add 3/4 cup sugar gradually and cream well. Add eggs singly and beat well after each addition. Sift flour and baking powder 3 times. Add flour to creamed mixture alternately with butterscotch mixture, mixing each addition until smooth. Pour in 2 square 8-inch greased pans. Sprinkle nuts over batter. Bake at 375° for 30 to 35 minutes.
Place butter and onion in 9 x 13-inch baking dish in 350° oven until butter is melted. Combine cracker crumbs, Parmesan cheese, basil, salt, oregano and garlic. Dip fish fillets in the butter then in crumb mixture. Arrange fillets in baking dish. Bake at 350° for 30 minutes or until fish is tender. In summer, wrap individually in foil and cook on grill until fish flakes.
In hot oil, fry quickly a flour tortilla, turning to brown both sides. Dust with cinnamon sugar.