HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop artichoke hearts into coarse pieces; mix in mayonnaise and cheese. Add onion and pepper, if desired. Blend all ingredients; place in a small baking dish or loaf pan. Serve hot with crackers. Bake at 375° for 1/2 hour, or until top is lightly browned.
Heat oven to 375°. Brown meat; drain. Add beans, sauce, onion and salt. Simmer 5 minutes. Stir in 1/4 pound cheese cubes. Pour into a 11 3/4 x 7 1/2-inch baking dish. Cut biscuits in half, forming circle. Place, cut side down, around edge of casserole. Bake at 375° for 20 minutes. Top with additional cheese slices and return to oven until melted. Makes 6 servings.
Preheat oven to 400°. In pan, mix first 5 ingredients; stir until sugar and butter are melted. Pour into ungreased 8 or 9-inch square pan. Separate biscuits; flatten to 3-inches oblong. Spread with peanut butter. Twist biscuit 3 or 4 times. Bake 15 or 20 minutes or until brown. Let cool 3 minutes, then remove from pan.
Grease pot with bacon fat and fry the roast all around at high heat. Put 2 cups hot water, black pepper and bay leaves into pot. Simmer for 3 hours. Take roast out and when cold, slice it thin. Place in gravy and warm it up.
Combine cooking oil and brown sugar. Mix well. Sift together the flour, baking powder and salt. To the shortening mixture, add eggs, one at a time, beating well after each. Blend in dry ingredients. Add pecans and chocolate chips; mix well. Pour into greased 15 x 10 x 1-inch pan. Bake at 350° for 25 minutes. When almost cool, cut into bars.
Defrost potatoes. Combine in bowl with 1/2 cup oleo. Season with salt, pepper, onion, cheese, sour cream and soup. Place in 3-quart casserole (or two 1 1/2-quart). Mix remaining oleo with corn flakes. Sprinkle over top. Bake for 45 minutes at 375°.
Roll out thawed bread dough on floured surface. Place dough on a cookie sheet. Cut peppers and onions into long strips. Dice chicken. Lay peppers and onions in middle of dough. Top with Ricotta cheese and diced Mozzarella cheese; pour spaghetti sauce over all. Pull dough together and bake at 375°. Makes two 12-inch long stromboli.
Mix all ingredients together toughly. Form into small meatballs. Fry in hot oil until brown. For a dipping sauce, add 1/2 cup of catsup and 1/2 cup of Barbecue sauce together and mix well.
Place the first 3 ingredients in a pan. Heat until oleo melts. Add 1 cup cold water to heated mixture; stir and add yeast. Then add egg and salt. Stir in flour. If needed, add more flour to get a bread-type dough consistency. Let stand for 30 minutes. Shape into balls and place in greased pan; let the dough rise for 20 minutes. Bake at 400° for 12 to 15 minutes. Makes 1 dozen rolls.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Beat cake mix (dry), pudding and pie filling (dry), milk, oil and egg whites in large bowl on low speed 30 seconds. Beat on medium speed for 2 minutes. Pour into pan and spread evenly. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; turn upside down onto heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar before serving. Yields 12 servings.
Beat sugar and eggs together. Add rest of ingredients. Batter will be thin. Pour in greased cake pan. Bake at 350° for 25 to 35 minutes.
In a small saucepan, combine sugar, port wine and lemon juice with 1/2 cup water and bring to a simmer. Remove from heat, pour into a bowl and cool. Meanwhile, rinse, dry and hull strawberries. Cut them in half or quarters if they are very large. When syrup is cool, add berries and toss to coat. Serve immediately or refrigerate up to 8 hours. Return to room temperature before serving. Serves 6.
Remove skin from chicken pieces and place in shallow casserole. Dot with butter. Sprinkle with garlic salt and put in 350° oven for 30 minutes. Combine mushroom soup and milk. Pour over chicken. Drizzle sherry over it all and return to oven for 30 more minutes. Sprinkle with parsley before serving. For large groups, multiply all the portions and make your own king-size casseroles of heavy-duty foil placed on cookie sheets and cupped up around the edges.
On skewers, alternate chicken livers, sprinkled with salt and pepper, folded half slices of bacon, mushrooms and stuffed olives. Grill kabobs over charcoal or broil indoors 2 to 3 inches from heat, turning occasionally until done. To serve, rest skewer on plate. Push off food. Pass bottled meat sauce.
Combine sugar, pumpkin, oil and eggs. Beat 1 minute at medium speed of an electric mixer. Combine next 5 ingredients; add to pumpkin mixture. Beat one minute on medium speed. Stir in coconut and nuts. Pour mixture into three greased and floured 8-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely before icing. Spread frosting between layers and on top.
Mix eggs, sugar, oil, zucchini and vanilla. In a separate bowl mix flour, baking powder, salt, baking soda and cinnamon. Mix wet and dry ingredients. You may add 1/2 cup chopped nuts, if desired. Pour into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes. Test for doneness. Cool on a rack.
Saute onion in margarine in a skillet until tender. Cool slightly. Combine with baking mix and next 5 ingredients in a bowl. Beat vigorously for 1 minute. Stir in zucchini, Cheddar cheese and almonds. Spread in a greased and floured 9-inch round baking pan. Bake at 400° for 40 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before removing from pan. Yield: 12 slices.
Cream oleo and brown sugar. Spread on crackers. Sprinkle with nuts. Lay on cookie sheet, bake at 325° for 8 to 10 minutes.
Preheat oven to 400° or 425°. Combine flour with cornmeal, baking powder, cheese and bacon. Combine remaining ingredients in a separate bowl; beat well. Add liquid ingredients to dry ingredients; stir just until flour is moistened. Spoon into greased muffin cups, filling about 2/3 full, or well-greased and heated heavy cornstick pans, filling almost full. Bake muffins at 400° for 15 to 20 minutes and cornsticks at 425° for 8 to 10 minutes. Let stand a minute or two before removing from pans.
Prepare and bake cake as stated on package. Combine milk, cream of coconut and pineapple together. Punch holes in top of cake while it is still hot and pour mixture over cake. Top with Cool Whip and then sprinkle coconut over that. Let cool and then place in refrigerator until time to serve.
Saute chicken in a large skillet with water until tender. Add wine and apricots; cook for approximately 5 minutes more. Bake in baking pan with Cheddar on top until cheese melts.
Place rice in bottom of a 13 x 9-inch pan. Salt and pepper chicken and arrange on top of rice. Melt oleo and pour over chicken and rice. Mix water and soups. Pour over chicken. Place in oven at 350° for 2 hours.
Toss chicken with celery, lemon juice, salt and pepper. Add eggs. Carefully fold in mayonnaise; chill thoroughly.
Sprinkle Swiss cheese, bacon and onion into a greased pie plate. Mix together Bisquick, milk, eggs, salt and pepper. Pour into pie plate. Bake at 400° for 35 to 45 minutes until browned. Let set a few minutes before cutting.
Mix the white sugar and corn syrup and bring to a boil. At the first bubbles, time for 1 minute. Keep heat on high. Remove from heat and add peanut butter and Rice Krispies. Spread in buttered cookie sheet. Melt together and spread on top the chocolate and butterscotch chips. Cut into squares.
Place ham slice in roasting pan. Spread top and sides with mustard and sprinkle with the brown sugar. Chop apricots in blender (not too fine). Add pineapple and liquids to apricots and mix well. Pour over ham. Bake at 300° for 1 1/2 hours.
Use a 9 x 13 inch pan. Spread ingredients in pan in order as listed. Bake at 375° for 45 minutes to 1 hour.
Preheat oven to 350°. Combine mayonnaise, 3/4 cup cheese, crab seasoning, Worcestershire sauce, mustard and hot sauce. Add crab meat. Place mixture in ovenproof dish; top with remaining cheese and sprinkle with crab seasoning. Bake about 15 minutes. Serve with your favorite crackers or bread pieces.
Heat oven to 375°. In a medium saucepan, combine the first seven ingredients. Heat until hot and bubbly. Pour mixture into an ungreased 2-quart casserole or 8 x 12-inch baking dish. Separate biscuit dough into 10 biscuits and arrange over the hot chicken mixture. Brush each biscuit with margarine and sprinkle crushed croutons over the biscuits. Bake for 25 to 30 minutes or until deep golden brown on top.
Brown meat, onion and celery in 1 tablespoon shortening; drain off excess fat. Mix meat with soup, vegetables with juice, noodles, soy sauce and mushrooms with juice. Bake at 350° for one hour. Use large casserole.
Mix beef, milk, basil, oatmeal, mustard, green pepper, onion, egg and catsup thoroughly. Place mixture in large baking dish. Shape into donut shape. Place mixed vegetables in center of ring. Add potatoes and any remaining mixed veggies to outside. Bake, covered, at 350° for 1 to 1 1/2 hours. Remove cover and bake 30 minutes more to brown.
Dissolve yeast in warm water; add sugar, salt, shortening and lightly beaten egg. Fold in flour. Roll out dough and cut out large size biscuits, folding them in half with patty of butter between fold. Let rise 2 hours; then bake at 350° until golden brown.
Beat eggs lightly. Add condensed milk and beat again. Add lime juice and food coloring. Beat until smooth. Pour into 9-inch graham cracker crust and refrigerate overnight. Top with whipped cream.
Mix first 5 ingredients in large roaster. Mix together last 5 ingredients and pour over cereal mixture, stirring occasionally, to coat all cereal. Bake at 250° for 2 hours, stirring every 15 minutes.
Allow cream cheese, whipped topping and pina colada mix to melt a little so that they are easier to mix. Mix in sugar, if desired. Pour mixture into graham cracker crust. Chill overnight before serving.
In a medium size bowl, blend cream cheese, vanilla extract and lemon juice together, then add condensed milk. Pour into crust. Let sit 10 to 15 minutes in refrigerator, then serve.
Combine onion, green pepper, garlic and oil in 2-quart casserole. Microwave for 3 minutes, uncovered. Chop tomatoes and add remaining ingredients, except parsley. Microwave, covered, for 6 minutes or until scallops are tender. Sprinkle with parsley.
In large pot, bring chicken stock to boil. In skillet, saute onion in butter; add thyme and wine. Boil 2 to 3 minutes. Add flour, stirring briskly with a whisk. Boil 2 to 3 minutes whisking constantly until smooth. Add 1/2 of the chicken stock. Cook on low for 10 minutes. Add remainder of stock, white pepper, nutmeg, cheese, cream and broccoli. Simmer for 10 more minutes or until broccoli is just done. Serves 6.
Mix together spread, put on French bread. Bake at 350° for 10 minutes or until melted. Put under broiler until lightly browned.
Cook chicken and cube. Cook noodles according to package directions. Stir soup, gravy, butter sprinkles and chicken into noodles. Season to taste with Mrs. Dash or seasoned salt. Heat through. Creamy, low-fat and delicious!
Mix all ingredients and cook for a few minutes until cheese melts. Cooks well in crock-pot. Serve warm.
Cook beans with meat and sliced onion for 1 hour or more. Blend mayonnaise with remaining ingredients and set aside at room temperature.
Place in a 2-quart casserole: potatoes, celery, beef, onion, green pepper and tomatoes. Sprinkle with salt and pepper. Bake 2 hours at 350°.
Brown ground beef. Pour off grease. Prepare potatoes as you would for meal. Layer the ground beef, potatoes, cheese, ground beef, potatoes and cheese. Bake at 350° until it melts.
Dissolve jello in 2 cups hot water. Add 2 cups cold water and other ingredients. Place in 9 x 13-inch dish. Chill.
Cream butter and sugar; add eggs (well beaten). Sift soda, cream of tartar and salt with the flour. Add to mixture. Mold into a loaf and place in refrigerator overnight. Slice off or soften dough by leaving out in room temperature enough to roll out. Cut in shapes desired. Bake at 400° until brown.
Take can of root beer and pour into large glass. Then take 1 or 2 scoops of your favorite ice cream and put in the glass with root beer. Add whipped cream and cherry and enjoy.
Dissolve yeast in warm milk. Add salt, sugar and shortening. Mix well. Add enough flour until dough is stiff. Cover. Set aside in a warm place until it doubles in size. Knead dough on floured wax paper. Shape or cut into rolls and place in a greased pan. Let rise in a warm place. Bake in 375° oven for 10 to 15 minutes.
Mix water and salt; stir until dissolved. Pour over cucumbers, peppers, cabbage, onion and tomatoes. Soak overnight.
Preheat oven to 350°. Prepare cake mix following package directions. Pour 2 cups batter into greased 9 x 13-inch pan, bake 15 minutes. In saucepan, over low heat, melt caramels and margarine with sweetened condensed milk, stirring until smooth. Spread evenly over cake, spread remaining cake batter over caramel mixture. Top with nuts. Return to oven, bake 30 to 35 minutes or longer until cake springs back when lightly touched. Cool. Garnish as desired.
Cream shortening and cream cheese; gradually add sugar, beat until light and fluffy. Add egg and almond extract, mix well. Combine flour, soda and salt, stir mixture into creamed mixture. Chill or freeze dough. Shape dough into 1-inch balls, roll in pecans. Place on ungreased cookie sheets. Gently press in (cherry half) or (pecan half) into center of cookie. Bake at 350° for 16 to 18 minutes. Cool on rack. Yields 4 1/2 dozen.
Combine bread crumbs and milk in 1 1/2-quart baking dish. Let stand 10 minutes. Stir in raisins. Beat eggs and yolk together. Stir in vanilla and sugar. Pour into bread and milk mixture; sprinkle with cinnamon on top. Bake in a 350° oven for 45 to 50 minutes, or until firm. Cool before serving.
Mix mayo, soup, eggs, cheese and Worcestershire sauce together. Fold in broccoli. Bake in buttered casserole at 350° for 50 to 60 minutes.
Mix artichoke pieces, sour cream, mayonnaise and Parmesan cheese; blend well. Pour into a shallow baking dish; set aside.
Heat oven to 350°. Combine half and half, eggs and seasonings; mix well. Toss cheese with flour. Add cheese and bacon to the egg mixture. Pour into a pastry shell. Bake at 350° for 40 to 45 minutes. Makes 6 servings.
Crush wafers; cream sugar and butter together. Add eggs one at a time while beating. Add milk and wafers alternately. Stir in coconut and pecans. Add vanilla. Stir well. Bake in tube pan that has been greased and floured. Bake for 1 hour and 40 to 50 minutes at 325°.
Preheat oven to 375°. Pound chicken breasts; add seasonings to taste. Cut bottoms off the asparagus, leaving them about 6 inches long (most tender part). Lay breasts flat, then put 3 or 4 spears side by side in the center of each breast. Spread 1/2 tablespoon margarine across the spears in each breast. Fold chicken over like a jacket (overlap).
Warm milk. Pour over cereal. Let stand for 15 minutes. Add beaten eggs, sugar, salt and vanilla. (If you're worried about too much sugar, cut it down to 1/3 to 1/2 cup.) Pour into casserole. Sprinkle with nutmeg or cinnamon. Place in a larger pan with an inch or two of water in bottom. Bake 1 hour or until knife comes out clean. Bake at 350° for 1 hour.
Mix grated cabbage, onion and 1/2 cup sugar. Set aside. Mix the remaining ingredients together in a saucepan and boil 3 minutes. Pour over cabbage and onions. Mix well. Cover and refrigerate overnight, mixing occasionally.
Make out in balls (small) and brown slightly. Place in casserole and cover with sauce (recipe follows). Bake at 350° for one hour.
Cook and mash potatoes. Add chopped onion. Add eggs and salmon. Form into patties or croquettes and fry until golden.
Saute first 3 ingredients until done on medium-high (approximately 10 minutes). Add cream cheese to center of pan, reduce heat and cook 5 minutes. Stir and blend in cream cheese. Set aside. In same skillet put 2 tablespoons margarine, broccoli, onion, mushrooms and soy sauce. Stir-fry on high approximately 5 minutes just until color of onion/broccoli changes. Add in chicken and simmer 5 to 10 minutes. Stir in cashews if desired.
Cook macaroni and drain. Tear beef in small pieces. Combine beef, cheese, milk and soup in 2-quart casserole dish. Add macaroni; combine thoroughly and top with bread crumbs. Dot with butter. Bake at 350° for 25 to 30 minutes.
Cut eggplants evenly in half lengthwise. With a knife, carefully remove eggplant meat to a bowl. Be sure the eggplant shells are 1/2-inch thick. Chop eggplant meat in bowl. Add ground beef, tomato sauce, garlic salt, salt, pepper, oregano and green onions. Mix thoroughly.
Pop corn; sprinkle with salt. Melt butter in pan. Cut marshmallows in quarters or use mini-marshmallows. Alternate layers of popcorn and marshmallows in pan. Cover; heat slowly, until marshmallows are partially melted. Mix well; form into 2-inch balls. Makes about 9.
Cream the first 5 ingredients. Sift the four dry ingredients. Add together and chill 6 hours. Roll out to 1/4 inch and use cookie cutters. Bake at 375° for 10 to 12 minutes. Makes 100.
Layer bread, then sausage and cheese in a 13 x 9-inch pan. Beat together eggs, milk, mustard, salt and pepper. Pour evenly over ingredients in pan. Cover and refrigerate overnight. In the morning, bake, uncovered, 45 minutes at 350°.
Mix and sift flour, salt and spices. Add nuts. Cream shortening and sugar. Add baking soda to applesauce. Add egg. Add to creamed mixture. Add dry ingredients. Stir in butterscotch pieces. Drop by teaspoons two or three inches apart on greased baking sheet. Bake in moderate oven at 375° for 12 to 15 minutes. Makes about 4 dozen cookies.
Preheat oven to 350°. In top part of double boiler, over hot water (not boiling), melt 1 cup chocolate pieces. In top part of another double boiler, melt butterscotch morsels.
Mix flour, baking powder and salt. Cut in shortening with pastry blender. Add buttermilk, then enough water to moisten all ingredients and form a dough that can be handled. Roll dough out on floured surface until 1/2-inch thick. Cut dough in 4-inch triangles. Fry in deep oil heated to 400°. Press sopaipillas under oil until they puff. Cook until brown. Drain on paper towel. Serve hot with honey. Makes 2 dozen.
Put cookie crumbs in bottom of oblong pan (reserve 1/2 cup). Mix pudding mix as directed and spread for next layer, then spread Cool Whip. Top with half cup Oreo crumbs. Chill before serving.
Mix flour and sugar and add 1/2 cup milk and mix well. Beat egg yolks separately, then add to mixture. Add remaining milk, butter, and vanilla. Cook until thick (stir constantly). Set aside. Pour 1/2 cup sugar into small iron skillet and brown slowly. Mix well into other mixture. Pour into cooked pie shell; add meringue and brown.
Cook apples and run through sieve or food processor. Add all ingredients and cook for 1 1/2 hours on low heat. Fill jars and place in hot water. Boil to assure sealing of lids (30 minutes).
Brown hamburger and chopped onion. Season with salt and pepper; drain. Cook rice as directed. Add hamburger mixture. Stir in tomato juice, 1/2 or 3/4 of the can. Do not make soupy. Bake at 350° for 1 hour, covered. May also use macaroni instead of rice.
A friend in Colorado, who is a wonderful cook, gave me this recipe. It really is as good as it is pretty. At the time, walnut oil was very hard to find, but now it is very common. The bread should be sliced, buttered, wrapped in foil and heated through before serving.
Grease 9 x 13-inch pan and sprinkle marshmallows over the bottom. Combine strawberries, gelatin and set aside. Combine rest of ingredients; beat for 3 minutes. Pour over marshmallows in pan; spread strawberry mixture on top. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or ice cream.
Sprinkle salt, pepper and paprika over chicken. Brown chicken in 2 tablespoons butter. Set aside in casserole. Add 4 tablespoons butter to drippings. Saute mushrooms. Arrange chokes between chicken. Sprinkle flour over mushrooms. Add chicken broth, sherry and rosemary. Cook and stir a few minutes. Add to casserole. Cover and bake at 375° for 40 minutes or more. Serve over rice.
Mix sauce and 1 cup hot water until smooth. Dissolve gelatin in 1 cup boiling water. Add cranberry mix and pecans. Pour 1/2 mix and chill. Spread sour cream or cream cheese when thick. Add remaining mix. Refrigerate.
Grease oblong pan. Pour in pineapple. Add blueberries and 3/4 cup sugar. Pour in box of dry cake mix. Melt margarine and pour over cake mix. Sprinkle on nuts and remaining sugar. Bake 35 to 40 minutes at 350°. Wait at least 25 minutes to cut. About midway during cooking time, cut slits in cake to allow juice to come to the top of the cake.
Brown beef, onion and garlic in olive oil. Mix rest of ingredients and cook. When cooked, add cheese and sour cream to top of soup. Serve with Tostado chips.
Dump all ingredients except chocolate chips into a bowl and beat. Blend in chocolate chips. Pour into a greased and floured 9 x 13-inch cake pan. Bake in a preheated 350° oven for 25 minutes.
Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add the shortening to flour mixture and blend together until of corn meal-like consistency. Pour milk into flour mixture slowly. Add the egg; stir to stiff dough. Knead five times; roll and cut. Bake on a cookie sheet at 450° for 10 to 15 minutes. These biscuits can be cut out, placed on sheet and frozen, then baked as usual as needed.
Put canned milk in pan of water unopened. Bring water to a boil and boil for 3 hours, keeping can covered. Let cool and then open. Pour into pie crust. Top with Cool Whip.
Mix everything thoroughly, except tomato sauce, mushrooms and cheese. Stir in 3/4 cup tomato sauce. Press 1/2 meat mixture into a loaf pan. Sprinkle on cheese and mushrooms. Top with remaining meat mixture. Bake at 375° for 30 minutes. Pour off excess grease; spread on remaining tomato sauce and bake for an additional 45 minutes.
Dissolve gelatin and salt in boiling water, add undrained pineapple and lemon juice. Chill until slightly thickened. Fold in carrots and pecans. Pour into individual molds or a 1-quart mold. Chill until firm. Unmold.
Scoop out seeds and membranes from tomatoes. Season inside with salt. Fill each tomato with chicken salad.
Place carrots, onions, and garlic in two greased 15x10x1-inch baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; toss gently to coat. Cover and bake at 450° for 20 minutes; stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. 8 servings.
Beat eggs slightly. Add milk and salt and mix well. Add bacon or cheese. Melt margarine in a 9 x 13-inch pan in the oven. Add egg mixture. Bake at 350° about 30 minutes. Stir several times.
Preheat oven to 350°. In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9 x 13 inch baking dish. Top with crushed crackers and butter slices. Bake in preheated oven for 30 minutes. Yield: 12 servings.
Melt shortening or butter in frypan. Dice green pepper and onion. Saute in melted shortening until tender. Add ground beef and cook until brown (not hard). Chop the cabbage and add to mixture. Add tomato sauce, water and desired spices. Bring to bubbling stage, then cut heat back to low or simmer. Allow to cook 45 minutes to 1 hour. Stir occasionally. More water may be added. If stew is sour, add sugar in small amounts.
Place beef in a pan and brown; drain. Stir taco seasoning mix into beef and let cool. When cool, stir in the water and sour cream. Add beans, lettuce, onion, chili peppers, tomatoes, olives, cheese and taco sauce. Mix all together. Serve with tortilla chips.
In large mixing bowl, cream margarine, cocoa and sugar. Beat in egg. Add in one at a time and stir the baking powder, salt, black pepper, cinnamon, cloves and vanilla. Mix in flour. Roll into 3/4-inch balls. Place 1 1/2-inches apart on greased cookie sheets. Flatten balls to 1/4-inch thickness with 2 of your fingers to make design. Bake in preheated 375° oven for 8 minutes. Yield: 3 dozen.