HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in lightly oiled baking pan. Sprinkle with salt and ginger. Top with diced celery. Bake at 325° until lightly browned (about 20 minutes). Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar and cornstarch (or use ready made sweet and sour sauce from store). Pour mixture over chicken. Continue baking for about 45 minutes, or until chicken is done. Ten to 15 minutes before chicken is cooked, top with pineapple chunks and red pepper.
Place marshmallows standing up in round/oval serving dish. In a double boiler, melt 1 cube of butter/margarine over medium-low heat so it doesn't burn. Combine peanut butter and chocolate chips to margarine mixture, stirring until melted and smooth. Remove from heat; immediately pour over marshmallows evenly. Place in refrigerator until hard. Put around each marshmallow and serve.
In large skillet, bring soup and water to a boil. Add rice, vegetables and tuna. Stir. Remove from heat. Place cheese on top. Cover and let stand for five minutes.
Drain cooked hamburger; stir in taco seasoning. Chill. At time of serving, toss all ingredients in large bowl or individual bowls. Add dressing and throw in corn chips.
Grind or finely chop peppers. Combine peppers, lemon juice and sugar. Boil 10 minutes. Remove from heat. Add pectin. Return to high heat and boil for 1 minute. Remove and place in sterilized jars. Place in boiling water for 5 minutes.
Melt butter and when hot, saute chicken livers until done. In last two minutes, add chopped onion and celery. Add salt and pepper. Put chicken livers, onion, celery, hard-boiled egg and butter drippings through a food chopper. Place in refrigerator and chill for several hours. Shape on oval platter and serve with crackers.
Cook carrots in boiling water 10 minutes or until tender; drain. Combine next 6 ingredients; mix well. Add carrots; toss gently. Spoon into lightly greased 1 1/2-quart casserole dish. Combine breadcrumbs and butter; mix well. Sprinkle over carrot mixture; bake at 375° for 20 to 25 minutes. Yields 6 to 8 servings.
Measure shortening into large mixing bowl. Add boiling water and stir until shortening is dissolved. Add flour and salt and mix until blended with shortening and water. Divide mixture into three parts and wrap in wax paper. Refrigerate crusts until thoroughly chilled.
In a large skillet, melt butter. Saute lemon rind, garlic and scallops for 3 minutes. Stirring constantly, add the dill and cook 30 seconds longer. Cool to room temperature. Stir in cheese, mayo and pepper. Refrigerate covered until ready to use (up to 3 days). Remove crusts from bread. Cut into quarters. Toast at 400° for 5 minutes. Turn over and top with scallop mix. Sprinkle with paprika.
Mix together in crock-pot or stove top. Cover and cook on low for 2 hours or until hot. Enjoy!
Brown beef, pepper, onion and garlic. Add tomatoes, cumin and chili powder. Cook about 1 1/2 hours. Add beans and cook 1/2 hour more. If thick, add a little water. You may add Tabasco if you like.
Mix all ingredients except bread together. Cut off the top of the sourdough ball and hollow out the inside. Slice the hollowed out bread and any extra sourdough pieces you need into 2 x 2-inch pieces. Put these on a cookie sheet and set aside. Put mixture into hollowed bread ball. Place on another cookie sheet and bake at 350° for 1 1/2 hours. Place sliced pieces in oven a few minutes before bread ball is done to get bread slices warm and crusty. Place cooked ball and dip onto a platter, arranging the sliced bread around it and dig in.
Beat cream cheese in small mixer bowl until it gets fluffy. Add milk, one tablespoon at a time, as you beat. Amount will vary. Beat just until fluffy, not too thin. Add garlic salt. Fold in Blue cheese and minced parsley. Place in serving dish. Cover and chill.
In a small bowl, thoroughly combine onion soup mix, preserves and water. Set aside. In aluminum foil lined broiler pan, arrange chicken breasts and peppers. Top with soup mixture. Broil 10 minutes or until chicken is done, turning once. Serve over hot rice. Makes about 4 servings.
Combine sugar, 2 cups of water and lemon rind in saucepan. Bring to a boil, stirring until sugar is dissolved. Add tea, almond extract, vanilla, lemon juice and enough water to equal 1 gallon liquid. Serve hot or cold. Yields 16 servings.
Mix all ingredients (except cornflakes) to form patties. Roll in cornflake crumbs. Fry in small amount of oil until well cooked. (Patties can be formed, frozen and fried just before serving.)
Mix dry ingredients. Add squash or pumpkin, molasses, eggs, butter and milk. Pour into unbaked pie shell. Bake for 10 minutes at 450°, then for 40 minutes at 350°, or until done.
In large bowl, dissolve yeast from roll mix in 1 cup warm water. Stir in flour mixture from mix and 1/2 cup of the Parmesan cheese. Cover and let rest 10 minutes. With greased fingers, pat dough out onto bottom and halfway up sides of a greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° until deep golden brown (about 20 minutes).
Cook meat for 1 hour (no seasoning) with oil and water until tender. Add vegetables. Cook 5 minutes. Stir in bouillon water; bring to boil, adding ginger and soy sauce. Add 1 1/2 cups instant rice; cover. Remove from heat. Let stand 5 to 10 minutes.
Combine all ingredients on low heat until it begins to thicken. Pour over any meat and cook according to the meat.
Drain pineapple; heat juice and add jello. Stir until dissolved. Cool; add marshmallows and cottage cheese. Mix well. Fold in Cool Whip.
Mix cream cheese and sugar. Add rest of ingredients. Place in a 9 x 13-inch pan. Freeze. Serves 12 to 15.
Combine cottage cheese and vinegar in container of an electric blender; process until smooth. Combine cottage cheese mixture, milk, green onions, 1 tablespoon chopped parsley, dill weed and pepper in a medium mixing bowl. Cover and chill at least 2 hours.
Mix first 5 ingredients and cook over low heat until mixture thickens. Put in vanilla and margarine. Pour into baked pie crust. Top with meringue made from 3 egg whites and brown.
Mix ingredients together, mix well. Fill foil cups to 1\3 to 1\2 full. Bake at 400° for 10 min.
Hollow out baked angel food cake, leaving a 3/4-inch shell. Break apart the cake pieces into smaller pieces for the filling. Stir the top 3 ingredients until dissolved. When cool, add pineapple. Refrigerate until soft set. Then add cake pieces and whipped cream or use Cool Whip. Fold in gently and fill cake with mixture. Refrigerate until set. Frost cake with whipped cream. (Can make this a day before you have committed to protesting somewhere.)
Preheat oven to 375°. Combine chicken, vegetables, water chestnuts, soup and milk. Mix well. Add 1 cup onions. Pour into 1 1/2-quart casserole. Bake, covered, for 45 minutes. Uncover and top with remaining onions. Bake, uncovered, for 10 minutes.
Brown hamburger and onion evenly. Add tomatoes, carrots, celery, barley or rice and seasonings. Add water. Cover; simmer for about 1 hour. Add potatoes (optional); cook until tender.
Heat oven to 350°. In large bowl, with electric mixer on medium speed, beat margarine, sugars and peanut butter until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool two minutes; remove from cookie sheet to wire racks to cool. Makes about 4 dozen.
Heat broiler. Mix mayo and onions. Spread on toasted bread slices. Top with cheese. Broil 2-3 minutes or until cheese is melted.
Brown beef and sausage; pour off grease. Combine seasonings and 1 pound Velveeta cheese; stir into beef mixture. Spread on party size rye bread. Bake 8 minutes at 450°.
Cook onion and green pepper in oleo. Add flour and salt then sour cream and bring to a boil. Heat corn and mix all ingredients together. May be garnished with cooked bacon crumbled on top.
Mix ingredients well. If adding blueberries, add 1/4 to 1/3 cup additional sugar. Bake at 350° for 20 to 30 minutes.
Combine sugar, flour, cocoa and water. Stir until mixture is thick. Add butter and vanilla. Pour into baked pie crust.
Cream half of the sugar with shortening. Add stiffly beaten egg whites and remaining sugar. Add vanilla and lemon to taste. Beat well.
Preheat oven to 350°. Brown and salt and pepper the pork chops in 2 tablespoons cooking oil. Peel and slice potatoes and put in rectangular pan or baking dish. Peel and slice onion and put on top of potatoes. Salt and pepper over potatoes and onion. Put pork chops on top of the potatoes and onion. Take cream of mushroom soup and the 1 can of milk and mix together in a bowl. Pour over pork chops and potatoes. Bake, uncovered, in 350° oven for 1 hour.
Boil sugar and vinegar until sugar is dissolved. Pour over beets. Cover; let cool. Refrigerate. Let set a few days.
In medium bowl, combine apples, raisins and celery. In a small bowl, combine yogurt, vanilla and peanut butter. Pour over apple mixture and toss gently. Cover and chill.
Mix flour, meal and buttermilk in a large bowl. Add onions, sugar, baking powder, salt and pepper. Mix well and then deep fry.
Boil potatoes with jackets on until almost tender, about 15 minutes. Drain and let cool. Melt butter in saucepan. Stir in flour. Slowly add chicken broth and cook, stirring constantly, until thickened and bubbly. Stir in cream, salt and pepper. Remove from heat. Cover and let cool. Peel and grate potatoes. Combine with celery, onion, cheese, melted butter and salt. Stir sour cream into cooled cream sauce, then fold sauce into grated potato mixture. Turn into 9 x 13-inch shallow baking dish. Sprinkle with breadcrumbs. Bake at 325° for 1 hour. Makes 10 to 12 servings.
Place chicken between 2 pieces of waxed paper and pound until cutlets are 1/4-inch thick. Place ham and cheese slices on top of each and roll up each (like jelly roll). Dip into eggs and bread crumbs, then brown slowly in butter and garlic (slowly about 25 minutes). Remove cutlets and add lemon juice and wine to the pan juice. Boil and scoop up all browned bits and pour over cutlets, then bake 10 minutes at 350°.
Mix lemon juice, salt, pepper and garlic powder. Dip salmon steak in mixture and place in baking dish. Sprinkle diced onion and sliced tomatoes on top. Bake in microwave for 15 minutes. Serves 4.
Fry bacon and cut into tiny pieces. Add onion to skillet and saute until golden. Return bacon bits to skillet with potatoes and juice from clams. Add enough water to cover potatoes and simmer, covered, until potatoes are tender. Add clams, cream (or milk) and parsley. Warm gently; do not boil. Add salt and pepper to taste. Yield: 3 servings.
Mix the cream cheese and whipping cream together and add the sugar. Slice bananas and place in the bottom of the pie crusts. Pour cream cheese mixture over the bananas. Put the cherries on top.
Heat oven to 350°. Grease (or Pam) a 9-inch spring-form or 10-inch pie pan. Combine Bisquick, cornmeal, 1 cup Cheddar cheese and chilies. Stir in broth. Pat mixture into bottom of pan. Spoon beans over tart to within 1/2-inch of edge. Sprinkle with remaining cheese. Bake 35 minutes. Cool. Remove spring-form pan and arrange tomatoes. Serve with toppings.
Brown beef in small skillet; drain. Break mincemeat in small pieces. Mix beef, mincemeat, apple and sugar. Add water; heat to boiling. Boil and stir 3 minutes. Cool. Prepare pastry. Pour mincemeat mixture into pastry-lined 9-inch pan. Bake until pie is bubbly at 425° and crust is brown, 35 to 45 minutes. Makes a 9-inch two crust pie. Very good!
The night before, place a layer of frozen rolls in well-greased Bundt pan. Sprinkle pudding mix (dry) over rolls. Melt butter and add brown sugar and nuts, mixing well. Pour over rolls. Cover with towel and let rise for 8 to 10 hours. Bake in preheated 350° oven for 30 minutes. Turn onto plate while hot.
Cook onion, bell pepper and celery. Stir well and add the 2 cans soup, rinsing each can with 1/4 cup water. Place in casserole dish and spread 1 cup uncooked rice on top. Add 1 cup water, cover and bake at 350° for 1 hour.
Mix cream cheese, pimentos, onions, garlic and shredded cheese until well mixed. Roll into ball, then roll in crushed pecans. Put in the refrigerator until firm. Serve with crackers.
Cook and bone chicken. Roll small chunks of chicken in each crescent roll. Mix soup, milk and cheese and pour into 9 x 13 pan. You can either put the rolled crescents directly on the soup mixture and bake that way or put the crescents on a cookie sheet and bake about half the baking time given on the can, then put over the hot soup mixture and finish baking. Bake at 350° for 30 to 35 minutes until browned.
In medium saucepan, combine 2 cups water, rice and sauce mix and green onions. Bring to a boil; reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Heat oven broiler. Layer on fish fillet, smooth side up, on work surface. Spread 1/2 cup rice mixture over fillet and roll up starting at narrow end. Place roll in shallow baking dish, seam side down. Repeat with remaining fillets. Sprinkle bread crumbs evenly over fish rolls; drizzle with melted butter. Broil 5 to 6 inches from heat for 4 to 5 minutes. Serve with lemon wedges.
Blend eggs, margarine and sugar. Add flour and salt. Add dissolved yeast. Roll out on sugar. Cut in triangles. Put nut mixture (walnuts, 1/2 cup sugar and 1 teaspoon vanilla) in center and roll. Bake at 350° for 10 to 15 minutes.
Heat chili in pan over low heat. Dip tortillas in hot chili. Place in center of each tortilla grated cheese and chopped onion. Roll each tortilla and place, seam side down, in shallow baking dish. Cover with remaining chili. Top with grated cheese. Bake in oven at 350° for 15 minutes. Makes 12.
Pick over and wash the berries. Drain in a sieve and turn them onto a towel. Pat dry and set aside to dry. Preheat oven to 375°. In a small bowl combine 1/3 cup of flour, the cinnamon and 1/2 cup sugar. Cut in 1/4 cup of the butter until the mixture resembles coarse crumbs. Set aside. Sift together the remaining flour, baking powder and salt. Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons of the dry ingredients. Toss gently. Set aside.
Mix jello with sugar and salt. Add hot water and stir until dissolved. Add mayonnaise and lemon juice. Mix with rotary beater until dissolved. Pour in refrigerator tray and let chill. Remove and pour in cranberry sauce, fruit and nuts. Pour into mold and chill until firm.
Thaw frozen bread dough. Pull into small pieces and place in greased Bundt pan. Sprinkle with sugar and cinnamon. Bring brown sugar, ice cream and butter to rolling boil; cool. Pour over dough. Let rise until double. Bake at 350° for 25 to 35 minutes.
This favorite was discovered on our excursions to Miami art festivals. Falafel is sold as a street snack, a pita sandwich and is called a "dig dag.". The sabras claim it as part of their Oriental heritage, and in Israel, falafel is an ingredient of many dishes.
Cut the bread into thick slices, then arrange on a 7 x 10 ovenproof glass baking pan. Preheat oven to 350°. Whisk together the eggs and milk and season with the pepper. Arrange tomato slices over the bread. Pour egg and milk mixture over all. Sprinkle with the cilantro and top with cheese. Bake for 15 minutes or until custard sets. Serve in squares.
Combine first 4 ingredients in bowl, mixing well. Add cornmeal and baking powder, mixing well.	Pour into greased 10-inch iron skillet. Bake at 400° for 30 minutes or until cornbread tests done.
Cover raisins with water and simmer for 20 minutes. Mix all other ingredients except water. Add water from raisins. Bake in 2 lightly greased and floured round 9-inch cake pans at 350° about 45 minutes. When cake is cool, ice with Penucle Icing.
In a skillet over medium heat, saute onion in butter until tender. Add ham. Cook and stir until heated through. Sprinkle with flour and stir for 1 minute. Reduce heat to low. Gradually stir in sour cream. Add the mushrooms. Cook and stir until thickened, about 2 to 3 minutes. Serve over noodles. Garnish with parsley, if desired. Yields 6 servings.
Mix all ingredients with a fork. Boil over medium heat until thick. Store in an airtight container. This has a wonderful velvety texture.
Cream butter, sugar and peanut butter with mixer. Add eggs and vanilla. Stir in flour, baking soda, salt and chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 minutes. Allow to cool for 3 minutes; remove from cookie sheet. Makes 3 1/2 to 4 dozen.
Brown turkey. Wash off excess fat in a large strainer. Mix with spaghetti sauce and water. Cook 1/2 package (nine lasagna noodles). Mix together 8 ounce package low-fat skim Mozzarella cheese with 1/2 cup low-fat cottage cheese. Use a 9 x 13-inch pan. Put a layer of sauce in bottom of pan. Line pan with a layer of noodles. Put another layer of sauce on noodles. Spread cheese mixture on sauce. Bake at 350° for 20 to 30 minutes.
Combine soup and stuffing. Spoon stuffing mixture in greased pie plate. Arrange chops over stuffing, pressing down lightly into stuffing. Combine sugar and mustard and spread over chops. Bake at 400° for 30 minutes.
Mix together pretzels, butter and 3 teaspoons sugar. Place in 13 x 9-inch pan and bake at 400° for 8 minutes. Do not overbake! Combine softened cream cheese, 1 cup sugar and Cool Whip; mix well. Spread mixture on cooled pretzels. Mix together jello, frozen strawberries and boiling water. Let stand 10 minutes. Pour over the top of cream cheese mixture. Refrigerate.
Mash sweet potatoes. Be sure to get all lumps out. Add 1/2 stick oleo, nutmeg, sugar, milk, cinnamon and eggs. Mix. Pour into a greased baking pan. Bake at 350° for about 30 minutes or until firm. Melt 1/2 stick oleo. Add brown sugar, nuts and corn flakes. Mix. Spread on sweet potatoes and bake for about 15 minutes.
Combine all ingredients and cook to soft ball stage. Remove from heat; add nuts and drop on wax paper.
Sift together flour, soda and salt; set aside. Cream together butter, peanut butter, sugar and vanilla. Add egg and brown sugar. Slowly add flour mixture. Batter with be stiff. Round teaspoonful of dough shape into balls. Roll balls in sugar and bake 8 minutes. Remove from oven add a chocolate kiss press down until cookie cracks. Bake 2 to 5 minutes longer.
Place crackers in large bowl. Combine all other ingredients. Mix well. Pour over crackers. Stir well to spread evenly over crackers. Spread on large baking sheet. Bake at 250° for 15 minutes. Stir halfway through. Cool before storing in airtight container.
Toss cooked macaroni in 2 tablespoons of oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.
Combine cabbage, pimentos, tomatoes and green pepper in large bowl. Mix sugar, vinegar and salt in small bowl. Add to cabbage mixture; toss well. Chill for 24 hours before serving. Yield: 24 servings.
Cream shortening and sugar, adding eggs, 1 at a time, milk and flour. Beat after additions, then add bananas and beat. Then fold in pecans. Bake in a greased and floured tube pan at 300° for 1 hour.
Combine flour, salt and pepper. Dredge chicken in flour. Brown in hot oil. Drain pineapple, reserving juice. Combine juice, molasses, mustard and vinegar; mix well. Place chicken in 3-quart casserole; arrange potatoes around chicken. Brush with half of sauce. Cover and bake at 350° for 30 minutes. Uncover and top with pineapple. Brush with remaining sauce. Cook 30 minutes more. Makes 4 servings.
Cream margarine or butter. Cream cheese and sugar. Add eggs, one at a time. Add vanilla and lemon flavoring. Add flour slowly. I put this cake in a cold oven and then set the temperature at 325° for 1 1/2 hours or until brown and leaves sides of pan.
Wash and prepare vegetables in bite size pieces. Let drain. In a large bowl, combine all ingredients except salad dressing. Mix well and chill. About 30 minutes before serving, add salad dressing and toss thoroughly. (Recommended: Italian or Ranch.)
Cook noodles in salted water. Fry sausages in bite size pieces with diced green pepper and diced onion. Add tomato soup. Mix well and add to drained noodles. Place in 1 1/2-quart casserole; top with strips of cheese. Bake 1/2 hour at 350°.
Heat chili. In single serving bowl, put a layer of Fritos on bottom, then some chili, then some cheese, lettuce, tomatoes and onion. Top with a few Fritos.
Cook beef until browned; drain fat. Stir in macaroni, onion, green pepper, salt and pepper. Cook, stirring occasionally, until macaroni is translucent. Add tomato sauce, water and Worcestershire sauce. Cover and simmer for 20 minutes. Stir and let stand for 5 minutes with heat off.
Cut a piece of foil big enough to fit inside and up over the edges of an 8 x 8 x 2-inch baking dish or pan. Place foil in the pan and press against bottom, sides and corners to fit the pan. Set aside. Stir in a large microwavable bowl powdered sugar, milk and salt. Add butter. Microwave, uncovered, at 100% power (700 watts) for 1 minute. Stir. Microwave at 100% power for 1 1/2 minutes. Stir. Microwave at 100% power for 1 1/2 minutes longer or until bubbling. Total cooking time is 4 minutes. Bowl will be hot! Use hot pads and place directly on a wooden board or heatproof surface. Quickly add chocolate chips, peanut butter and vanilla. Stir until melted and blended.
Melt oleo; mix all together. Add oatmeal last. Put in pie shell. Bake 30 minutes at 350°.
Mix sugar and eggs together. Add vanilla and butter. Fold in flour, a little at a time. If it starts getting too thick, add bananas. Alternate flour and bananas, then add nuts. Do not overbeat! Bake at 350° for 45 minutes.
Heat oven to 400°. Mix cheese, margarine and seasoning. Spread on bread. Place on cookie sheet. Bake for 5 to 10 minutes, until lightly browned.
Place bread cubes in grated 9 x 13-inch baking pan. Layer sausage over bread; sprinkle cheese (and mushrooms, if desired) over sausage layer. Combine egg, dry mustard and 2 1/2 cups milk. Pour over all. Cover and refrigerate 3 hours or overnight.
Mix chopped pecans, flour, sugar and softened oleo. Press in bottom of 9 x 13-inch pan. Bake 20 to 30 minutes at 350° or until slightly browned. Mix cream cheese and powdered sugar until fluffy; add half of Cool Whip. Spread over crust.
In skillet, heat bacon drippings or oil and brown pork chops on both sides. Combine applesauce, sauerkraut, onion, brown sugar and caraway seed. Spoon over chops. Season with salt and pepper. Cover and simmer until chops are tender, 35 to 45 minutes.
Heat salad oil; add salt and pepper. Add steak to oil. Cook over high heat until brown. Add onion and garlic salt. Add green peppers and celery. Dissolve bouillon in boiling water; add to mixture. Cover. Cook over moderate heat until meat and vegetables are tender. Blend cornstarch in 1/4 cup water. Add soy sauce. Add to mixture. Cook, stirring constantly, until sauce thickens. Serve over fluffy rice.
Cream sugar, butter and shortening until light and fluffy; add eggs, one at a time. Beat well. Combine cake flour, baking powder and salt. Add to creamed mixture alternating with milk. Add extracts. Beat 5 minutes. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour or until done.
Beat sugar and butter until fluffy. Blend in melted chocolate and vanilla. Add eggs, one at a time and beat for 5 minutes each. Pour into pie shell and chill until set. Top with Cool Whip.
Take sugar cookie dough out of package and slice 1/4-inch. Place round slices on pizza pan. Bake at 350° until brown. Dough will spread to make crust. Let cool. Mix cream cheese, powdered sugar and vanilla until smooth. Spread on cooled crust. Top with can of drained fruit cocktail or any fresh fruit desired. Slice like pizza. Delicious!
Use ingredients in the quantity you have on hand or need to fill the casserole or baking dish you have selected. You may cut potatoes to your liking. Layer ingredients in the order listed, repeating layers as needed. Pour tomato soup over mixture. Add no water. Bake for 2 to 2 1/2 hours at 325°.
Pour boiling ingredients in bowl and stir until chocolate is melted. Pour into 9 x 13-inch pan. Let stand a few hours before cutting. Store in tin box.