HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut hot dogs and biscuits in half. Cut cheese slices in 1/2-inch strips. Wrap a cheese strip around the hot dog and then wrap the biscuit around the hot dog and cheese. Arrange on a cookie sheet and bake in oven at 400° for 10 minutes.
Cream butter well. Add sugar slowly, creaming it until light. Slowly stir in syrup, eggs, vanilla and 1 1/2 cups pecans. Pour into shell. Top with rest of pecans. Bake at 350° for 55 minutes.
Combine all ingredients in container of an electric blender; process until smooth. Serve immediately. Yields 3 1/2 cups.
Sift flour, soda and baking powder together. Cream together peanut butter, sugar, salt, egg and vanilla. Gradually add dry ingredients. Roll in ball. Press down with fork on a greased cookie sheet. Bake at 370° for about 10 minutes or until lightly browned.
Combine everything but chicken. Rinse breasts and pat dry. Brush both sides with sauce and place in shallow baking pan. Bake uncovered at 375° for 45 to 55 minutes, until no longer pink. Serve with rice pilaf and green salad.
Mix together. Spread Mozzarella or Cheddar cheese on top. Bake at 350° until cheese melts and is brown.
Cover jelly roll pan with crescent roll dough. Bake at 350° about 10 minutes (at least) until golden brown. Cool. Mix mayonnaise, cream cheese and Ranch mix. Add onion, carrots and celery. Spread mixture over dough. Put on top and press lightly into cream cheese mixture the broccoli, shredded cheese and olives.
Cut cookies into thin slices. Place on pizza pan so that edges touch. Bake for 8 to 10 minutes at 350°. When cool, beat cream cheese, powdered sugar and vanilla. Spread on cookie crust. Put strawberries on and top with glaze. Refrigerate.
Mix the two ingredients and form into patties. Grill or broil until done. Serves 4.
Wash and stem strawberries. Pat with paper towel until completely dry. In microwave or double boiler, melt vanilla chips with 1 tablespoon shortening. Dip strawberry until 2/3 of berry is coated, allowing the excess to drip off. Place on wax paper lined tray. Refrigerate 30 minutes or until set. Melt chocolate chips and 1 tablespoon shortening. Dip each berry until 1/3 coated. Return to tray. Refrigerate for 30 minutes or until set. Makes 2 1/2 to 3 dozen.
Combine the cucumbers and onion. Stir together sour cream, vinegar, sugar and salt; toss. (You can also add your favorite raw veggies to this mixture.) Cover and chill, stirring occasionally. Makes 2 to 4 cups.
Thoroughly mix all ingredients. Chill about 1 hour. Makes 6 servings.
Cook noodles. Mix soup and milk. Dissolve cheese into mixture. Mix tuna, vegetables and mayonnaise together. Drain noodles, then mix soup and cheese mixture in. Add tuna mixture. Pour into Pam sprayed casserole. Put grated cheese, almonds and potato chips on top. Bake for 30 minutes at 350° until bubbly and brown.
Sprinkle veal slices with seasoning salt. Dip both sides in flour. Dip slices in beaten egg and finally into fine dry bread crumbs, pressing crumbs in well with your hand. Refrigerate at least 1 hour, so that coating will stick when meat is fried. Fry in 1/2-inch oil at 375° until brown and crisp, turning only once. Serve with boiled potatoes and green salad. Serves 4.
Brown cut-up hen in oil. When cooked, remove from pot. Add flour and brown slowly to make a roux. Add peppers, celery and onions and cook until soft. Add hen and water. Cook three hours. Add onion tops and parsley and cook five minutes. Remove hen. Dumplings can now be added (see Dumplings recipe).
Heat juice, pour over gelatin. Add Cokes, chill until slightly thickened. Beat cream cheese and add to fruits and nuts. Fold in gelatin. Chill until firm.
Place all ingredients, except the oil, in a brown paper bag and mix. Gradually add the vegetable oil while mixing contents of bag. Put paper bag in plastic bag to avoid mess. Let stand for several hours, shaking occasionally. Keeps well in airtight container.
In large skillet, cook onion in butter for about 1 minute, if desired to have onion. Blend in flour, sugar, salt and pepper. Add milk; cook until thick and bubbly. Remove from heat. Stir in sour cream. Add beans. Spread 1/3 of mixture in 1-quart casserole. Sprinkle with 1/2 of Swiss cheese over beans. Repeat layers, ending with beans. Combine crumbs and butter; toss. Top beans with crumb mixture. Bake at 400° for 20 minutes. Enjoy.
Combine all ingredients; top with crushed chips. Bake at 350° for 30 minutes, until warm.
In saucepan on medium heat, mix sugar, margarine, cocoa and milk; bring to a boil. Remove from heat. Stir in peanut butter and oats. Drop onto wax paper with a teaspoon.
Mix ingredients together and pour into four layer pans. Bake in moderate oven at 350° until browned and tester comes out clean when inserted halfway between center and edge of pan.
Mix sugar and mayonnaise together. Stir into the cabbage and carrots. Chill and serve.
Before you start, sample the rum and check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. and check the rum again for quality. It must be just right. Try it again. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again.
Combine sugar, flour, lemon juice and grated lemon rind. Beat egg yolks. Add milk and oleo or butter. Beat; then add flour and sugar. Beat. Then beat the egg whites and fold in. Pour into pie crust. Bake at 325° for 30 to 40 minutes.
Preheat oven to 350°. In a large covered saucepan over medium heat, cook potatoes and carrots in about 2 cups water for about 14 minutes; drain and mix chicken (cooked), carrots, potatoes and peas in baking dish. In saucepan, melt 2 tablespoons butter, flour and chicken broth and stir constantly until thickens. Bring to a good boil and pour over chicken and vegetable mixture. Place biscuits on top. Bake until biscuits are done.
Peel squash; cut into thin slices. Measure 6 cups sliced zucchini into a large kettle. Add lemon juice, peel and crushed pineapple. Bring to boil. Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes. Add fruit pectin. Place over high heat and bring to boil. Stir in sugar and ginger. Bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; skim off any foam. Stir and skim for 5 minutes to cool and prevent fruit from floating. Ladle into clean jars. Seal with paraffin. Makes 5 pints. Good on toast or fresh baked bread.
Melt butter in skillet. Add chopped pecans and cook slowly until lightly toasted. Set aside to cool. Beat eggs for 1 minute at high speed. Gradually add sugar. Mix in remaining ingredients and pecan mixture. Add whole milk to make 4 quarts.
Preheat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms, then beat 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits. Serve warm. Makes 10 to 12 biscuits.
Crush Oreos in blender. Reserve 1/3 C. for topping. Melt butter and mix with Oreos. Spread in 9x13 pan, place in freezer for 10 minutes. Mix pudding with milk and ice cream, pour over Oreos. Place in fridge for 1 hour. Top with Cool Whip and sprinkle with remaining Oreos.
Mix cheese, butter and sugar. Bring to a boil. Stir a lot so as not to scorch. Take off heat and add vanilla. Use as dip for apples, pears or bananas.
Combine shoots and water in kettle. Boil gently for 15 minutes. Turn heat off and let steep for 10 minutes. Strain and serve.
Melt margarine and add sugar and flour. Beat in eggs and add milk and flavoring; mix well. Pour into 2 well-greased 9-inch pie pans or 1 large pie pan. Sprinkle 1/2 cup coconut on top of each pie. Bake at 350° for 35 minutes until golden brown. One pie takes about 45 minutes, less for 2!
Bake chicken and baste with sauce. Bake at 350° for 1 hour.
Cover bottom of bowl with lettuce. Prepare frozen peas by pouring hot water over the peas. Place peas on top of lettuce, then chopped celery, then chopped onion. Mix mayonnaise with sugar and curry powder. Spread on top of salad to edges to seal. Shred cheese and put on top. Cover; refrigerate overnight. Before serving, add 1 small jar of bacon bits on top.
Bring water and sugar to a boil. Add remaining ingredients and bring to a good rolling boil. Pour over warm cake while still in pan. Remove from pan about 20 minutes later.
Mix and bake at 375° for 45 minutes. Let it stand for a few minutes before serving.
Combine and beat well all except rice and raisins, then add both. Pour into buttered or sprayed casserole. Set in larger pan; measure about 3/4 inch boiling water into pan. Bake at 325° for 1 1/2 hours or until set. Serve hot or cold, plain or with cream or fruit.
Grease and flour two loaf pans or one bundt pan. Mix all ingredients together then pour into pan. Bake 350°F. for 45 minutes.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes until dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate 3 to 4 hours. Makes 10 servings.
Mix all ingredients thoroughly except for tomato sauce. Put into loaf pan. Cover with two strips of bacon, if you like that flavor. Pour the tomato sauce over all. Bake one hour at 350°. Serves six.
Put sliced potatoes in a saucepan. Cover with water and bring to a boil. Remove from heat and drain. Transfer to 2-quart casserole dish. Melt 3 tablespoons margarine in saucepan. Stir in flour, salt and pepper. Cook over low heat, stirring until it begins to bubble. Remove from heat. Add milk, stirring constantly. Return to heat and bring to a boil, stirring. When sauce is slightly thickened, add cheese. Continue stirring until cheese is melted. Pour cheese over potatoes. Add ham and mix. Be careful not to break potatoes. Combine bread crumbs and melted margarine, Sprinkle over mixture. Bake at 350° for 1 hour.
Cut bacon into pieces and fry. Drain grease. Keep bacon warm. Prepare linguine according to package directions. In a saucepan, combine eggs, butter and whipping cream over low heat, stirring occasionally. Remove from heat after butter is fully melted and when thickened sauce coats spoon. Combine drained linguine, bacon and sauce and stir until thoroughly mixed. Add Parmesan cheese, parsley flakes and white pepper (optional). Stir until Parmesan cheese is completely melted and everything is thoroughly mixed. Serve immediately. Serves 4 to 6. Can be halved or doubled.
Prepare cake mix in a 13 x 9-inch pan. Let cool. Spread drained pineapple on top. Mix cream cheese and vanilla pudding together; beat until smooth. Spread over pineapple; then spread Cool Whip on top. Sprinkle with 1/2 cup chopped nuts.
In heavy saucepan, over low heat, combine sweetened condensed milk, chips and salt. Cook and stir until chips melt. Remove from heat. Stir in vinegar and cinnamon. Serve warm with apple wedges for dipping. Refrigerate leftovers.
Bring large kettle of water to a boil. Add shrimp boil and potatoes. Cook until potatoes are half done. Add sausage and corn. Cook until potatoes and corn are tender. Add shrimp. Cook until shrimp turn pink. (Don't overcook.) Remove from water. Drain. Place in serving dish. Sprinkle with Old Bay seasoning and melted butter.
Place yeast in 2 cups warm water. Melt butter. Combine yeast mixture, butter, sugar and egg. Add flour and mix well.
Dissolve jello in hot water. Mash cranberries or sauce into jello. Add pecans, celery and vanilla. Mix together and set until firm.
You also need 12 plastic cups or popsicle molds (3 ounces each) and 12 popsicle sticks.
Boil beets until tender and soft. Drain the water off; peel the beets and cut them any way you choose. If small, they can be left whole. Place the beets in a large kettle and for each quart of beets, add a cup each of sugar and vinegar. Bring the mixture to a boil. Put into cans and seal.
Put potatoes, sugar, vanilla, orange juice and skim milk in mixing bowl. Beat at high speed until smooth. Place in casserole dish. Mix remaining ingredients together and sprinkle over potatoes. Bake at 375° for 20 to 25 minutes.
Combine mixed vegetables and onion in medium pan. Combine flour, Italian seasoning, salt and pepper, stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low; add cheese and mustard, stirring to blend. Serve immediately. Makes 6 (1 cup) servings.
Place all ingredients in large kettle. Bring to boil, reduce heat and simmer 2 hours. Lift out ham shank and when cool, pick lean meat from bone and return to soup. Discard bone and fat. Add salt if necessary. Makes 4 to 6 servings. (Freezes well.)
Rinse apricots. Cover with water, boil 10 minutes, drain, cool and chop. Heat oven to 350°. Grease an 8 inch square pan. With a pastry blender mix butter with sugar and the 1 cup flour until crumbly. Pack mixture into greased pan. Bake 20 minutes. In the meantime, prepare topping. In a mixing bowl, beat eggs; add brown sugar and salt. Sift flour with baking powder. Add to beaten eggs and sugar. Mix in vanilla, nuts and chopped apricots. Spread over baked layer. Bake for 30 minutes. Cool in pan and cut in bars. Roll in confectioners sugar
On waxed paper, combine crushed potato chips and next 4 ingredients. Brush chicken with mayonnaise and then coat with chip mixture.
Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120° to 130°). Place 5 cups flour, oats, salt and yeast in bowl. Mix. Gradually add warm liquids. Add eggs. Add remaining flour, 1/2 cup at a time, until dough cleans sides of bowl. Knead for 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Mix sugars, margarine, shortening, peanut butter and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.
Cook bacon until crispy. Drain and crumble. Cook onion that has been chopped in bacon grease.
Grill chicken breasts with thin layer of barbecue sauce. Fry bacon. Chop scallions and tomatoes into very small bits. When chicken is done, place it in a flat pan (like a cookie sheet with sides). Pour a little more barbecue sauce on each breast. Place bacon strips on chicken. Cover with cheese. Place in hot oven and allow cheese to melt. Does not take long! Bring it out and serve on each plate with scallions and tomatoes on top. Delicious!
Mix milk, sugar and margarine or butter. Boil 5 minutes. Add coconut and pecans. Spread over warm cake.
At medium speed, cream the butter and sugar. Add eggs, one at a time, until light and fluffy. Add oil and vanilla and beat until well mixed. Combine flour, baking soda, cream of tartar and salt and add to creamed mixture. Beat until well blended. Wrap and chill for several hours. Set oven at 325°. Grease cookie sheets. Form heaping teaspoonful into ball. Flatten with glass to 2 inches in diameter; dip glass in sugar. Bake 8 to 10 minutes. Let stand 2 to 3 minutes before removing.
Cook and stir all ingredients except tomato over medium heat until butter is melted. Cover and cook over low heat 10 minutes. Stir in tomato and cover; cook 5 minutes longer.
In a shallow pan, combine milk and egg. Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating. Heat oil in a large skillet. Cook pork chops, uncovered, for about 8 to 10 minutes per side or until brown and no pink remains inside.
Brown meat and drain. Saute onion and butter together. Add taco seasoning, tomato sauce and water. Beat eggs and milk together. Add tomato sauce mixture, stir constantly. Place a layer of meat, then cheese, then sauce and continue layering. Bake at 350° for 30 minutes.
Bake in 8 x 8 x 2-inch pan at 350° for 45 minutes. Let cool. Poke holes in cake and add the sauce.
Mix together cheese, butter, salt and nuts. Gradually stir in flour. Blend well but don't overmix. Turn out onto wax paper and shape into roll approximately 1 1/2 inch in diameter. Wrap in plastic or wax paper and chill several hours. Slice in quarter-inch pieces. Place on greased cookie sheet and bake at 325° for 15 minutes or until lightly browned at edges. Makes 5 1/2 dozen.
Mix all together. Put into 9-inch unbaked pie shell. Bake at 350° for 45 minutes.
Mix squash, onion and salt by hand and let stand 2 to 3 hours. Bring sugar, vinegar and seeds to a boil, then drain squash and onion and add peppers and pimento to them. Add to boiling vinegar. Let come to a second boil; put into jars and seal. Process. Yields 7 to 8 pints.
Brown hamburger and drain. Prepare soup according to directions on can. Add hamburger to cooked, drained noodles. Pour cream of mushroom soup over noodles. Also can use cubed ham or chunks of cooked chicken. Also can add cooked vegetables.
Note: If making plain pound cake, use 1 cup sweet milk and omit crushed pineapple.
Melt cheese in a double boiler, but don't let the cheese reach boiling point. Gradually stir in remaining ingredients. Serve on toast. Makes 6 servings.
Cream together the butter, sugar and vanilla. Add the flour, potato chips and nutmeats. Drop by spoonfuls on cookie sheet. Flatten with fork and bake at 350° for 10 to 15 minutes. Cool slightly, then sprinkle with powdered sugar.
Brown meat and onion lightly in shortening in a large pot. Add the other ingredients and 1 1/2 quarts water. Simmer slowly for an hour. Put in jars and cold pack for 1 hour. Add milk or water when you open jars and heat.
Bake a white cake, using egg whites only. Punch holes in cake while cake is hot. Pour the Eagle Brand milk and coconut milk over cake into holes. Let cool completely or overnight, then frost with Cool Whip. Sprinkle with coconut.
Boil potatoes in peel. Cool, peel and cut into large pieces. Combine remaining ingredients. Toss well. Refrigerate overnight. Mix before serving. Yields 8 to 10 servings.
Arrange all fish in a buttered casserole dish. Pour soup all over. Season with salt and pepper. Cover with buttered Ritz crumbs. Season with paprika. Bake at 400° for 30 minutes.
Mix all ingredients in a pan and simmer about 30 minutes. Works great to pour over chicken and bake.
Preheat oven to 350°. Mix flour, sugar, pineapple (with juice), eggs and chopped pecans. Pour into a greased and floured 9 x 13-inch pan or two 9-inch round pans. Bake until toothpick comes out dry, about 35 to 40 minutes. Cool. Spread with Cream Cheese Frosting.
Brown meat; drain. Add onions; cook until tender. Stir in cubed cheese, remove from heat. Prepare pastry pockets according to package directions. Place on ungreased cookie sheet. Put approximately 1/3 cup meat mixture on half of each square; fold pastry in half, enclosing filling. Press edges together with fork to seal. Cut three 1/2 inch slits in top of each square. Bake at 375 degrees for 12-15 minutes or until golden brown.
In a small saucepan, beat 1 egg; add remaining ingredients. Cook over medium-high, stirring constantly, until mixture begins to thicken. Remove from heat. Coat chicken wings, parts, breasts, etc. on the grill.
Sift flour and salt together. Add brown sugar and oatmeal. Cut in butter. Spread half in pan and press. Dot with butter. Spread apples and sprinkle with regular sugar. Cover with remaining crumbs. In 8 x 8 pan bake in 350° oven for 40 to 50 minutes.
Keep popcorn hot and crisp in oven (300° to 325°). Use candy thermometer. Cook sugar, water, salt and corn syrup to very hard ball stage (256°). Add vanilla and vinegar. Cook to light crack stage (270°). Pour slowly over popcorn. Mix well to coat every kernel. Press into balls before syrup hardens. Use lots of butter on hands as syrup is very hot. Makes about 1 dozen balls.
Heat oven to 325°. Cut tops off peppers. Remove seeds and rinse thoroughly. Brown ground beef. Add onion and cook until tender. Stir in next 6 ingredients. Stuff lightly peppers. Place peppers in shallow baking dish. Sprinkle with cheese; pour tomato sauce over all. Bake 1 hour. Serves 6.
Scoop 1 quart sherbet into punch bowl. Carefully add bottles lemon-lime carbonated beverage. Ladle into punch cups. Makes 25 to 30 four-ounce servings.
Brown sausage meat, stirring to crumble. Drain and reserve drippings. Add enough butter to drippings to equal 1/4 cup. Set aside. Combine flour and next 3 ingredients in medium bowl.
Mix together the soup, sour cream and chicken. Combine the cheese and chilies and set aside. Spoon chicken mixture in flour tortillas. Add cheese mixture and taco sauce to taste. Roll the filled tortillas and place in a 13 x 9 x 2-inch baking dish, split side down. Pour remaining mixture(s) over tortillas. Bake at 350° for 30 minutes. Makes 12 tortillas.
Cream Crisco, sugar, milk and vanilla in large bowl at medium speed. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours. Heat oven to 375°. Shape dough into 1 1/2 inch balls. Push ice cream sticks into center of dough. Place dough, with stick parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. Cookies can also be painted. Mix 1 egg yolk and 1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to each. Bake for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to rack.
Combine 2 cups of flour, sugar and salt in a medium bowl. Cut in butter with pastry blender until mixture turns into into coarse crumbs. Press dough in an even layer in ungreased 10 x 15-inch jelly roll pan. Bake at 350° for 15 to 18 minutes. Cover for 15 minutes, then spread raspberry preserves over the crust.
Cream butter and sugar; add eggs. Sift together flour, soda and salt. Add to butter, sugar and eggs, then add vanilla, apples and nuts. Mix well. Bake in loaf pan for 1 hour in moderate oven.
Mix cherry pie filling and Eagle Brand milk; fold in pineapple and Cool Whip. Add nuts and marshmallows. Put in refrigerator until ready to serve.
First cook rice and cook broccoli; set aside. Saute celery and onion in butter. Toss all together with mushroom soup, mushrooms, pimento, etc. and add Cheez Whiz last. Mix together well and put into a 2-quart casserole dish. Bake at 350° for 30 to 35 minutes or until mixture bubbles.
Brown hamburger; drain and add soup. Boil noodles until done. Add all ingredients together and serve.
Mix together sugar, mayonnaise and mustard. In large serving bowl, mix macaroni, eggs and peas. Pour mayonnaise over top and mix together. Chill and serve.
Mix together and let stand overnight in refrigerator. Freeze in plastic container or bags. Thaw when ready to use.
Combine coconut, cracker crumbs and margarine. Press firmly against bottom and sides of 9-inch pie plate. Bake at 325° for 10 minutes; cool. With mixer, beat pudding mix, milk and sour cream for 1 minute. Fold in pineapple and marshmallows; spoon into crust. Chill at least 1 hour. Garnish with whipped topping and maraschino cherry halves. Makes 8 servings.
On medium-high heat, mix margarine with flour to make a paste. Add milk to thin to preferred texture. Reduce heat and add sliced chipped beef. Simmer for 2 to 5 minutes on low. Serve over toast.
Dissolve gelatin in 2 cups boiling water. Cool. Add sugar to sour cherries and bring to boil. Cool. Combine mixtures and add pineapple and almond extract. Pour into mold and congeal.
Preheat oven to 375 degrees. Sift together flour, soda and salt. Cream shortening, sugar, peanut butter and brown sugar. Mix flour and creamed mixture together and add egg, vanilla and milk. Shape into 1 inch balls and roll in sugar. Bake on ungreased cookie sheet for about 8 minutes. Remove from oven and place a kiss on each cookie until cookie cracks. Place in oven for 1-2 minutes.