HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Cut in shortening. Add cheese, milk and mustard. Work in lightly with a fork. Pour out on floured surface. Pat and roll until about 1/2-inch thick. Cut with a small cutter. Bake at 450° for 12 to 15 minutes. Makes approximately 30 (1-inch) biscuits. Eat while hot.
Dissolve jello in 2/3 cup boiling water. Add about 5 ice cubes and stir until thickened a little bit. Remove unmelted ice cubes. Mix in Cool Whip. Add strawberries and pour in graham cracker crust. Chill.
Roll out each biscuit into about a 6 inch circle. Place cheese and hotdog on it and roll up. Follow baking instructions on the can.
Spray a large saucepan with nonstick coating. Add chicken and remaining ingredients, except peas. Cover and simmer, stirring occasionally, for 25 to 35 minutes. Add peas and cook for 10 minutes. Calories per serving: 230. Exchanges: 4 lean meat, 1 vegetable and 1/2 starch.
Slice potatoes lengthwise. Carefully scoop out potato pulp and put into mixing bowl. Set potato skins aside in shallow baking pan. Mix all ingredients together on low speed, adding milk until smooth consistency is reached. Spoon mixture back into skins; garnish with extra bacon and chives. Bake at 400° until top is medium brown. Can be made ahead and frozen.
Combine all ingredients in blender container. Cover; blend at high speed just until thoroughly combined. Serve immediately. One recipe makes approximately 4 1/2 cups or 8 to 10 half-cup servings. Repeat as necessary for additional servings.
Sprinkle salt on cabbage and let stand 1 hour. Squeeze out juice and add carrots and peppers. Boil vinegar, water, sugar, mustard seed and celery seed. Cool and pour over cabbage; freeze.
Combine oleo, brown sugar, Karo syrup and salt in pan. Heat to boiling. Boil for 5 minutes. Remove from heat. Add baking soda. Pour over popped corn. Spread on 2 cookie sheets. Put into 200° oven for 1 hour, stirring every 15 minutes.
About 1 1/2 hours before serving, in 12-inch skillet over medium-low heat, cook bacon slices until browned. Remove bacon to paper towels to drain. Set aside. Cut a few diagonal slashes in each knackwurst or weisswurst. In drippings in skillet over medium heat, cook sausages and pork chops, in batches, until browned. Remove sausages and chops to plate. In drippings in skillet, cook onion until tender, stirring occasionally. Add sauerkraut, carrots, apple juice and 1/2 cup water. Tuck in pork chops. Over high heat, heat to boiling. Reduce heat to low, cover and cook 10 minutes. Stir in potato halves; cook 20 minutes. Return sausages to skillet; cook 10 to 15 minutes until sausages are heated through and potatoes are tender. Coarsely crumble bacon into skillet. Sprinkle with parsley. Makes 6 servings.
Cream together well sugar and oleo; add eggs and beat until fluffy. Add next 6 ingredients to creamed mixture and mix well. Add nuts and apples. Mix well. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
With knife or spoon, apply peanut butter to one side of one bread slice. Repeat procedure with jam or jelly on the other bread slice. Place slice with peanut butter on top of slice with jelly, making sure ingredients face each other. Cut into triangles if desired.
Peel the plantains. Wash, then cut lengthwise deep, but not enough to cut in half. The idea is to fill the plantain. Melt butter (low heat) in frying pan large enough to hold the plantains. Fry the plantains in butter with medium heat. Brown on both sides. When browned, remove from the pan. Fill each plantain with a slice of American or Mozzarella cheese. Roll them in the sugar and return to the heat. Pour the milk over them and break the stick of cinnamon into the milk. Cover and simmer them for 1 hour over low heat.
Combine chicken, rice, crumbs and salt. Add broth, then eggs. Stir in pimento. Pour into greased 9 x 13 x 2-inch baking dish. Bake in a 300° oven for 45 minutes to an hour or until firm. Cut into squares and serve with Mushroom Sauce.
Preheat oven to 350°. Cream butter and sugar until fluffy. Beat in egg and vanilla until well blended. Sift dry ingredients together. Beat into creamed mixture until smooth. Add chips and nuts. Spoon into crust. Bake 40 to 50 minutes or until puffed. Serve with ice cream.
In blender container, combine yogurt and cheese. Process until smooth, scraping down sides of container as necessary. Transfer to a small bowl. Add remaining ingredients and stir to combine. Cover with plastic wrap or transfer to a jar with tight fitting cover. Refrigerate until ready to serve. Just before serving, stir well. Makes 4 servings.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in another bowl. Spread bean dip on a large shallow platter. Next, spread avocados and then sour cream mixture. Layer top with chopped green onions, tomatoes (drained), olives and cheese. Refrigerate.
Mix yeast in warm water; add egg. Then cut shortening, sugar and salt in. Mix well and add enough flour until dough is stiff. Grease a bowl and put dough in, then grease top of dough and place wet towel over dough. Let rise until dough doubles in size. Then punch down and roll out. Let rise again after you have cut out and put in pan. Bake at 450° until light brown.
Cut bacon into small pieces; saute until brown. Drain. Pour out grease in pan. Add onion, bacon, jalapeno, garlic and tomato to pan. Saute. Dissolve bouillon in hot water. Drain peas; add to bouillon, then add to onion and bacon mixture. Simmer together. Serve hot with cheese sprinkled on each serving.
Combine sour cream, coconut and sugar and let set overnight in refrigerator. The next day, make cake mix as directed on package, make 2 layers. When cool, split each layer in half. Put 1 cup of sour cream and coconut mixture aside. Put the rest on each layer of cake except for the sides and top layer. Combine the sour cream and coconut mixture with the Cool Whip and spread on sides and top of cake. Refrigerate.
Grease 3 small loaf pans; line with wax paper. Mix well 1 1/4 cups sugar or substitute, 2 eggs, 2/3 cup oil, 1 teaspoon vanilla, 1 cup shredded carrot and 1/2 cup chopped nuts. Mix and add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon baking powder. Mix until moist. If you double recipe, use only 1 teaspoon soda. Bake at 350° for 1 hour. Freezes well.
Mix all together. Bake at 300° for 1 1/2 to 2 hours.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. (Best when beaten by hand.) Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Spray pan, 14 or 15-inch round. Bake 20 to 25 minutes. Enjoy!
Dip chicken in beaten egg, then in crumbs. Put in Pyrex dish that has been sprayed with Pam. Mix Parmesan and red pepper and sprinkle over top of chicken. Bake in 400° oven 30 minutes. Do not turn.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, flour and soda. Add alternately with buttermilk to chocolate mixture; beat until smooth. Fold in egg whites. Pour into three 9-inch layer pans. Bake at 350° for 30 to 40 minutes. Cool and frost.
Grease a Bundt pan. Cut biscuits in half. Shake in bag with sugar and cinnamon. Melt margarine and brown sugar until dissolved. Place biscuits in pan. Pour melted mixture over biscuits. Bake at 350° for 45 minutes.
Brown beef well. Drain well. Add onion. Cook until tender. Pour in remaining ingredients. Pour into 1 1/2-quart casserole dish. Bake at 350° for 35 minutes or until hot. Stir. Garnish with parsley, if desired.
Place everything in the food processor to blend, then convert to crock and cover tightly. Will keep up to 2 weeks.
Combine above mixture well. Shape into 1 to 2-inch balls and place on 2 greased brownie sheets.
Sift the dry ingredients together and set aside. Cream together the egg, milk, shortening and molasses. Then add the dry ingredients and mix well. Pour into an 8 x 12-inch greased and floured pan. Bake at 350° for about 30 minutes. This recipe does not contain any sugar so it was a popular one during World War II when sugar was rationed.
Panfry pork until brown on all sides, then add onion and cook until soft. Blend in flour; add water slowly, stirring constantly, to keep mixture smooth. Add potatoes, celery, carrots, tomatoes and salt. Cover and cook gently until vegetables are soft. Add beans, simmer about 10 minutes. Stir in green pepper and parsley and serve.
Crush the fritos and layer approximately 1/3 of them in a 13 x 9-inch baking dish.
Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick cooking spray.
Add cheese to hot white sauce and heat until cheese is melted, stir constantly. Add remaining ingredients. If necessary, add salt and pepper to taste. Spoon into a greased 1-quart casserole dish. Top with crumbs. Bake at 375° for 35 minutes or until top is browned and sauce is bubbly. Serves 6.
Peel and boil eggplants in salted water until soft; strain off water and mash. Fry sliced onions in butter. Beat eggs. Grate cheese. Combine ingredients; salt and pepper to taste. Place in greased casserole. Cover with crumbs; dot with butter. Bake in moderate oven for 45 minutes. Serves 8 to 10.
Mix together and bake in greased square cake pan at 325° until light brown. Sprinkle with powdered sugar. Let cool and cut in squares.
In a heavy saucepan, combine the chocolate pieces and peanut butter. Stir over low heat until chocolate is melted and mixture is blended. Blend in the peanuts. Mix in the marshmallows. Heat just until marshmallows begin to swell and melt, but do not melt completely. Put butter in a 9-inch square pan. Pour mixture into the pan, smoothing the top. Chill until firm. Cut into squares or triangles. Makes about 60 squares or triangles.
Preheat oven to 400°. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead; cover and chill.) Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seed. Bake until golden brown and firm to touch, about 18 minutes. Serve warm. Makes about 10.
Combine cranberries and sugar. Refrigerate overnight. Drain off liquid the next day. Combine all but marshmallows. Add them and stir. Refrigerate until serving time.
Melt butter. Mix with olive oil, Worcestershire sauce, lemon juice and fresh minced garlic. Place cleaned, deveined shrimp in baking dish. Cover with about 1/2 the mixture. Bake at 350° for 5 to 6 minutes. Turn the shrimp over. Add the other 1/2 of the mixture and continue baking for 6 to 9 more minutes or until shrimp is tender. Do not overcook or allow shrimp to become tough. Can be served as is, but best served with angel hair pasta over rice.
Blend Crisco, sugar and eggs. Stir in molasses. Add dry ingredients alternately with buttermilk. Beat well. Bake in a greased and floured 13 x 9 x 2-inch pan at 350° for 45 to 60 minutes.
Mix all ingredients except pectin in a saucepan. Bring to a boil and cook for 1 minute. Remove from heat and add fruit pectin. Stir well. Pack into sterilized jars. Seal.
Combine ingredients, except vanilla. Place over boiling water and beat with mixer for seven minutes. Remove from heat and add vanilla. Beat 2 minutes more. Spread over Collector's Cocoa Cake.
Chop nuts; set aside. Mix sugar, margarine and milk together in a heavy skillet. Bring to a boil. Reduce heat to low and cook 6 more minutes, stirring often. Remove from heat. Add chocolate chips and nuts. Stir until fudge begins to form. Quickly add vanilla flavoring. Drop fudge on wax paper with teaspoon. Let cool. Store in airtight container.
Brown pork chops on both sides. Sprinkle with seasoned salt. Set aside. In a large bowl, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1 cup French fried onions. Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops on top. Bake, covered, at 350° for 35 to 40 minutes or until chops are done. Top chops with remaining cheese and onions. Bake, uncovered, until onions are golden.
Cream margarine and sugar. Add eggs, one at a time. Add remaining ingredients and mix well. Pour mixture into pan. Mixture will be thick. Bake at 325 for 20-30 minutes. DO NOT OVERCOOK.
Mix together and pour in loaf pan. Sprinkle light brown sugar on top. Bake at 350° for 30 to 45 minutes.
Cook macaroni; rinse thoroughly and drain for 10 minutes. Place 1/3 macaroni in bottom of large bowl. Over this macaroni, slice 1 of the eggs and 10 olives and dice 4 mushrooms. Add mayonnaise for desired consistency with 1/4 teaspoon of the mustard. Add salt and pepper and mix thoroughly. Repeat this procedure 2 more times.
Cream together first 5 ingredients. Mix all ingredients together. Make teaspoon size balls. Bake on a greased cookie sheet for 8 minutes at 375°.
Mix beef, bread crumbs, onion, green pepper, seasonings and 1/2 can tomato sauce. Spread in greased 9 to 10-inch pan, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake in a moderate 350° oven for 35 to 40 minutes until meat is done. Cut into pie shaped pieces. Serves 6.
Drain fruit. In a large bowl, mix Cool Whip and cottage cheese. Add fruit. Mix dry Jell-O in thoroughly (until salad is a pastel shade and not grainy). May be placed in Jell-O mold or bowl. Chill before serving.
Drain oysters, reserving 1/4 cup liquid. Combine cracker crumbs, margarine and salt. Spread 1/3 of crumb mixture in greased baking dish or pan. Cover with half the oysters. Sprinkle with pepper. Using 1/3 again, layer crumb mixture. Cover with remaining oysters. Sprinkle with pepper. Combine milk, oyster liquid and Worcestershire. Pour over oysters. Top with remaining crumbs. Bake at 350° about 40 minutes. Serve immediately. Serves 4.
Preheat oven to 350 degrees. Coat pork with 1 1/2 teaspoons olive oil, rub with rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a heavy, ovenproof skillet over high heat. Cook pork, turning often, until lightly browned on all sides, 5 minutes. Transfer skillet and pork to oven; roast until instant-read thermometer reads 140 degrees, about 10 minutes. Transfer pork to a platter; keep warm. Add remaining 1 1/2 teaspoons oil to same skillet. Heat over medium heat. Add shallots and garlic; cook, stirring, until lightly browned, about 4 minutes. Add wine, cook over high heat until reduced by half, about 5 minutes. Reduce heat to medium. Stir in stock concentrate and preserves. Add remaining 1/4 teaspoon each salt and pepper; adjust seasoning if necessary. Whisk in butter. Pour into a serving bowl. Slice pork into 1/4 inch slices. Makes 4 servings with sauce.
Combine all except flour. Add flour to form stiff dough. Cover; let rise in warm place until light and doubled in bulk. Knead down and put in loaf pan. Let rise. Bake at 350° for 40 to 50 minutes.
Steam green beans over lightly salted water until tender. Set aside. Melt butter in skillet and saute onions until brown. Slowly add flour, water, salt, pepper and lemon juice. Let simmer 3 to 4 minutes. Stir in beans and sour cream. Mix thoroughly. Place the mixture in a buttered casserole and top with Cheddar cheese and bread crumbs. Bake at 350° for 1/2 hour.
Brown onion, green pepper and ground beef. Drain. Mix all ingredients and place in a baking dish. Bake at 350° for 45 minutes.
Mix first 4 ingredients together and spread thinly on cookie sheet. Bake 15 minutes at 375 degrees, until light golden brown. Cool and crumble for crust. With mixer, beat strawberries, egg whites, lemon juice, sugar and vanilla for about 20 minutes (yes, 20 minutes) at medium high speed. Gently, but thoroughly fold in Cool Whip. Reserve a small amount of crumbs to sprinkle on top. Put remaining crumbs in bottom of large pyrex baking dish. Press down gently. Pour strawberry mixture on top, then sprinkle with reserved crumbs. Freeze and serve frozen.
Combine all ingredients. Store in an air tight container. Rub on seafood or chicken before grilling.
Grease 1 1/2-quart baking dish. Cut bacon strips in half and line the bottom of the dish. Reserve others. Mix all other ingredients together and pour into baking dish. Cover the top of beans with remaining bacon. Cover and bake at 400° for 20 minutes. Reduce heat to 250° and bake another 2 hours. Uncover during last 10 minutes of baking.
In a large mixing bowl beat eggs until foamy. Gradually add sugar; beat until thickened. Add whipping cream, vanilla and salt; mix thoroughly. Pour into the can of a 4-quart ice cream churn. Add milk to the fill line and stir. Freeze as manufacturer of the churn suggests. Makes 4 quarts.
Let potatoes cool, peel and shred. Layer potatoes and butter; season with salt. Repeat for 3 layers. Pour whipping cream over top. Bake at 350° for 1 hour. Cream will bubble up. Recipe may be halved.
Cook lasagna noodles to desired doneness as directed on package. Drain and rinse with hot water. Heat oven to 350°. Melt margarine in 4-quart saucepan or Dutch oven. Add onion and cook until tender. Stir in flour, bouillon, garlic salt, thyme and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms.
Boil potatoes in jackets in salty water until tender. Peel and slice. Layer the potatoes, onion and 1/2 cheese mixture. Repeat. Bake until bubbly brown, about 20 minutes, at 350°.
Brown and drain turkey. Add tomato sauce, taco sauce, water and chili powder. Heat and stir until bubbling. Reduce heat and simmer for 20 minutes. Add beans, onion, garlic powder and cumin. Simmer for 15 minutes. Add celery, mushrooms and cayenne. Simmer for another 15 minutes. (Add more water if too thick.)
Mix all ingredients together. Pour into greased 9 x 13-inch pan. Bake at 350°, uncovered, for 1 1/2 hours.
In 9 x 13-inch dish, pour uncooked rice. Sprinkle dry onion soup on top. Place chicken on this. Mix mushroom soup with 2 cans water and pour over chicken. Cover and bake at 400° for 1 hour. Remove cover and continue cooking until lightly browned (about 20 to 30 minutes).
In a small bowl, blend together corn meal and 1 cup water. In a large saucepan, combine pork sausage, sage, salt, parsley and chicken broth. Gradually stir in 2 cups water, being careful to separate sausage into fine pieces; bring to a boil. Slowly add corn meal to the boiling mixture, stirring constantly with a wire whisk. Reduce heat; simmer, uncovered, for 15 minutes.
Drain and flake salmon, removing skin and bones. Combine all ingredients. Blend thoroughly. Chill. Serve with crackers as a spread or thin with milk and serve with chips as dip.
Mix Ritz crumbs, cheese and parsley. Mix garlic, salt, pepper and margarine in a pot and melt. Dip chicken in melted margarine and then in crumb mix and coat all over.	Put in a pan and bake at 350° for 1 hour uncovered. A crowd pleaser!
Cook noodles and drain. Add all ingredients together. Bake at 375° for 40 to 50 minutes, uncovered, in a large 9 x 13-inch pan. It can serve 10 to 12 people, depending on appetites.
Cream sugar and butter. Add eggs one at a time and beat well. Add soda to milk. Alternate flour and milk. Beat on medium speed. Bake at 325° for 30 minutes, then at 350° for 30 minutes.
Rinse; pat chicken dry and separate garlic cloves and peel. Place garlic, olive oil and hot pepper sauce in blender and puree. Combine cheese, bread crumbs and pepper in plastic bag. Dip wings in garlic puree and roll in crumbs mixture. Coat shallow nonstick baking pan with oil and add wings in single layer. Bake in 375° oven for 45 to 60 minutes until brown. Serve hot.
Measure cold milk in large mixing bowl. Add pudding mix with mixer until thick. Fold in Cool Whip. Melt butter in a 9 x 13-inch pan. Put a layer of graham crackers in bottom of pan. Cover crackers with 1/2 of pudding mix. Cover pudding with second layer of graham crackers. Add remaining pudding and cover with a third layer of graham crackers. Ice with chocolate frosting and chill overnight.
Mix together cake mix, oil and 1 egg with a fork until crumbly. Pour 1/2 of the mix into a 13 x 9-inch ungreased cake pan and bake for 15 minutes at 350°. Blend cream cheese, 1 egg, lemon juice and sugar until creamy; pour over cake mix. Sprinkle with remaining cake mixture. Bake 15 minutes longer. Let cool and cut into squares.
Put chopped nuts in bottom of 13 x 9-inch pan. Mix cake mix according to directions on box. Add chocolate chips; pour over nuts. Mix margarine, cream cheese and confectioners sugar with mixer. Plop by spoonfuls onto cake mix. Bake 45 minutes at 350°.
Place tomato slices in a circle on crust, overlapping slightly, until crust is completely covered. Drizzle with olive oil. Cover with olives, if desired, green pepper and onion. Sprinkle seasonings over all. Cover with cheese. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately. Yields 8 servings.
Cook linguini in boiling water; drain. Melt 2 tablespoons of butter in heavy saucepan. Add peas and saute for 1 minute. Add remaining butter and cream; reduce heat to low and cook until butter melts. Add salmon, 1/2 cup cheese and spices. Simmer until cheese melts and salmon is heated through. Toss with cooked pasta and garnish with remaining cheese and parsley. Serves 4.
In a colander, thaw the broccoli under hot water. In a large saucepan, add broth and onions and bring to a boil. Add broccoli and cook 5 minutes. Add milk and flour (put in shaker and shake until smooth). Add to broth. Stir and add cheese; cook until the cheese melts. Very good!
Mix together sauce, soup, paste, milk and spices. Pour over cut up chicken. Bake at 375° for 1 hour covered. Take out and place cheeses (Parmesan first) on top of chicken and sauce. Cover; cook 10 minutes more.
Combine sugar, syrup and water in heavy light colored skillet. Cook, stirring constantly, until sugar dissolves. Add salt and nuts. Cook, stirring occasionally, to hard crack stage. Add butter, vanilla and soda. Stir to blend. Pour onto 2 buttered cookie sheets. While still warm, pull out to desired thinness. When cold, crack into pieces.
Place 1/2 sliced potatoes in bottom of large baking dish. Brown meat, a few pieces at a time, with onion in oil in a large skillet. Place meat and onion over potatoes in baking dish. Top with remaining sliced potatoes. Combine gravy, onion soup mix and water in a small bowl. Pour over meat and potatoes. Cover. Bake for 1 1/2 hours at 350°. Stir in frozen peas. Continue baking for 15 minutes longer or until meat is tender.
Mix all ingredients together. Shape into balls and freeze on cookie sheet which has been lined with aluminum foil. Bake at 350° for 10 to 15 minutes. Serve hot.
In large bowl, mix together all ingredients except red cabbage. Let set in refrigerator for a few hours or overnight. Add extra dill, parsley or onions if desired. Hollow out the red cabbage and fill with dip. Serve with raw vegetables.
Dissolve gelatin in boiling water. Add orange juice concentrate and cold water. Drain oranges, reserving syrup. Add syrup to gelatin mixture. Chill until partially set. Fold in oranges and grapefruit. Pour into 6 1/2-cup ring mold. Chill until set. Unmold. Serve with mayonnaise.
Combine milk, margarine and cheese in saucepan over low heat until cheese melts. Cool and stir in egg. Place broccoli in greased 1-quart baking dish; sprinkle with salt. Pour cheese mixture over broccoli. Cook and stir garlic in margarine for 2 minutes. Add toast cubes and stir until butter is absorbed. Sprinkle over broccoli; top with Parmesan cheese. Bake at 350° for 30 minutes.