HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread cubes in greased 1-quart casserole. Combine eggs, sugar, salt, cinnamon, vanilla and milk; beat well. Pour over bread crumbs. Set casserole in baking pan with 1 inch hot water. Bake at 350° for 55 to 60 minutes or until knife inserted near center comes out clean. Serve warm. Serves 4.
Wrap dried beef and partially cooked bacon around chicken breast or smaller pieces if desired. Place in casserole dish. Pour soup over chicken. Add sour cream and bake at 350° for one hour.
Combine butter, sugar and vanilla. Separately combine flour and salt. Combine all ingredients and chill for an hour. Roll into 1-inch balls. Bake at 400° for 10 to 12 minutes. When cool enough to touch, roll in powdered sugar, then again when cooled. Makes 4 dozen.
Combine all ingredients except dressings, preserves, and vinegar in large bowl. Mix thoroughly; if mixture seems a little dry, add a few tablespoons of water. Shape into walnut -sized balls. Place meatballs on ungreased baking sheet and bake for about 20 minutes in 350 degrees oven or until meat juices are clear. Drain meatballs on paper towels (meatballs may be frozen or refrigerated at this point).
Mix like cake; sprinkle generously with brown sugar. Dot with butter and cinnamon. Bake 1/2 hour at 375°. Bake in 1 layer cake pan.
Mix crushed pretzels with butter and put into a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes.
Layer as follows: sour cream and Ranch dip mixed, Parmesan, Mozzarella, Cheddar, green onions, bell pepper, tomato, Parmesan and sliced olives. Serve using restaurant style chips.
Combine first 4 ingredients. Add half the nuts (1 cup). Refrigerate until firm. Roll in remaining nuts. Serve with crackers.
Grease 2 quart baking dish. Brown ground beef. Drain. Line bottom with taco chips, then meat, mixture, 1/2 taco sauce. Repeat in layers. Drip remaining sauce over top. Top with cheese and scallions. Bake for 25 minutes at 375°.
Fold together the cottage cheese and Cool Whip. Sprinkle dry Jell-O over the mixture and stir well. Mix in orange slices and chill.
Mix dry ingredients. Add eggs (moist batter as in pancakes). Drop into hot oil in skillet until shaped and firm. Turn and fry on second side. Drop croquettes into hot spaghetti sauce. Cook about 2 hours. (If batter thickens, add milk to thin.)
Mix stuffing and margarine. With half of stuffing mixture, cover bottom of a 9 x 15-inch (you can use two 8 x 8-inch) baking dish. Mix remaining ingredients and pour over stuffing mixture in dish. Cover with remaining stuffing mixture and bake 30 minutes at 350°. Let stand for 10 to 20 minutes before serving. If making two casseroles, one can be frozen. If baked frozen, bake 1 hour.
Mix jello and hot water. Add fruit. Let set 1 hour in refrigerator. Mix in cool whip. Refrigerate.
Wash and break lettuce into pieces. Add green onions and celery. Sprinkle water chestnuts and peas on top. Spread mayonnaise on top; sprinkle with sugar and cheese. Cover tightly with plastic wrap and refrigerate overnight. Next day, fry bacon. Cut in small pieces and drain. Cook eggs, chop and put on top of salad. Thinly slice tomato and top.
Grind all ingredients, except meat, in blender. Mix in meat and shape into balls (size of walnuts). Bring the catsup and ginger ale to a boil and drop meatballs into sauce and simmer for 20 minutes uncovered.
Cut cream cheese into 20 pieces. Roll each into a ball. Roll out each biscuit to about 3-inch diameter. Combine sugar and cinnamon. Place 1 cheese ball and 1 teaspoon of cinnamon mixture in center of each biscuit. Bring dough to top and pinch to seal. Pour melted butter into the bottom of a 5-cup ring mold. Sprinkle half the pecans and half the remaining cinnamon mixture into the mold. Place half the rolls atop the mixture, seam side up. Repeat layers. Bake at 375° for 20 minutes. Immediately invert pan on serving platter.
Dissolve gelatin in boiling water and add cold water. Mix Dream Whip as directed on box. Add remaining ingredients, except cake and coconut. Put cake in layers, then mixture, ending with mixture. Sprinkle top with coconut. Chill several hours to set. Better made a day ahead. (I have omitted the pineapple, nuts and cherries and used 3 to 4 cups fresh strawberries, sweetened with 3/4 cup sugar.) Serves 12.
Melt 1 tablespoon butter in pan. Add apples; saute for 30 seconds to 1 minute. Remove apples; add another tablespoon butter to saute onions over medium flame until translucent. Add chicken breasts over onions; add sherry or apple juice. Cook for 5 minutes on each side, covered over medium heat. Add heavy cream to remaining sauce for 5 to 7 minutes, until thick.
Beat eggs and sugar together. Add melted butter. Beat well. Fold in flour, baking powder and salt. Add vanilla. Spread mixture over apples and bake in 350° oven until apples are done and top is crisp, about 45 minutes.
In a large skillet, heat oil and brown chicken. Drain. Add soup mix and salt blended with water; bring to a boil, then stir in uncooked rice. Simmer, covered, stirring occasionally, 45 minutes or until chicken is done and rice is tender. Sprinkle with paprika. Makes about 4 servings.
Mix all ingredients. Bake in tube pan for 1 hour. Remove from pan. While hot, mix 6 tablespoons apricot nectar and 1 1/2 cups powdered sugar; pour over cake while hot.
Melt margarine in saucepan; add sugar, cocoa and milk. Bring to a boil on medium heat. Cook 1 1/2 minutes. Remove from heat and cool 1 minute. Add vanilla, salt, peanut butter and oatmeal. Mix well quickly. Drop by teaspoons on waxed paper and cool for 30 minutes.
Soften yogurt and mix all ingredients together. Pour into 8 x 8 pan and freeze. Makes 8 servings.
Saute celery, onion, and bell pepper in bacon grease for 10 minutes. In a separate pan combine water, salt, and butter. Bring to a boil. Add rice and other ingredients. Cook on low heat for 10 minutes. Put in a casserole dish and bake at 350 for 45 minutes.
Mix together the first 3 ingredients. Line a 9 x 13-inch pan on bottom with mixture.
Mix sugar, salt and flour thoroughly. Beat eggs slightly and add with margarine to dry mixture. Mix. Add syrup, nuts and vanilla. Mix well and pour into unbaked pie shell. Bake 45 minutes to 1 hour at 350°. Serves 8.
Preheat oven to 350°. Grease cookie sheet. Beat shortening and sugars until creamy. Add eggs and vanilla. Mix well. Combine flour, baking soda and salt. Add to shortening mixture; mix well. Stir in oats, nuts, raisins and chocolate chips. Using rounded tablespoonfuls, roll into balls and place 2-inches apart. Flatten with fork and bake 10 to 12 minutes. Let stand 1 minute before moving to rack.
Combine fettucini, butter, ham and mushrooms in a saucepan. Beat half and half, egg, nutmeg and pepper until foamy. Add to fettucini mixture and stir. Stir in Parmesan cheese and parsley. Heat slowly until thickened. Serve on plates and sprinkle with remaining Parmesan cheese. Serves 4.
Mix ingredients and spread on waxed paper. Cut with cookie cutters. Put a small hole at the top of each shape, using a small straw. Allow ornaments to set until dry. After set, put a ribbon through the ornament.
Slice boiled eggs lengthways; remove yolk and set whites aside. In a bowl, mix egg yolks, mayonnaise, bacon, cheese, honey mustard and black pepper. Spoon (or pipe) yolk mixture into the hollow egg whites.
Cut sausage in small pieces. Brown in microwave oven on High. Saute jalapeno peppers, garlic, onions and celery in oleo in large pot. Add peeled crawfish tails, fat and sausage. Season highly. Cook for 30 minutes over low fire. Add chopped green onions and rice, mixing well. Cook for 5 more minutes. Serve hot with French bread and green salad.
Rinse chicken, desired amount chicken breasts. Pat dry. Place on lightly buttered foil covered baking sheet. Preheat oven to 350°. Pour 1 to 2 tablespoons of dressing over each one. Cover sheet loosely with aluminum foil. Seal edges. Bake 25 minutes. Uncover. Bake 15 to 20 minutes until golden brown.
Cook macaroni according to package. Mix other ingredients. Add to macaroni. Mix lightly; chill. Add more salad dressing before serving (if needed). Serves 6 to 8 people.
Use equal parts of all three ingredients. Mix together and bake at 350° until bubbly. Serve with Triscuits or wheat crackers. Important to keep hot while serving.
Mix together and freeze overnight. Scoop into glasses and pour ginger ale over. Serve immediately.
*Or use 1/2 stick melted butter and 3/4 cup Amaretto cookie crumbs.
Put molasses, sugar and vinegar in pan until the mixture hardens when dipped into cold water. Pour into buttered pans and mark into squares and set aside to harden; or cool slightly, butter your hands and pull the candy until it is light.
Brown beef and onion in skillet. Add remaining ingredients and cook, covered, until macaroni is done. Stir occasionally while cooking.
Dissolve gelatin in tomato soup; let cool. Mince onion. Add all together. Add salt if needed. Pour into mold and chill. Turn mold out on lettuce. Eat with crackers.
Cream the butter, sugar and salt. Add lemon juice and rind. Add egg yolks, slightly beaten. Fold in stiff egg whites. Pour into unbaked tart shells. Bake in a 350° oven until set.
Bring to boil and add peppers, tomatoes (cut in quarters) or use small green tomatoes. Cook until they change color and pack in clean hot jars. Seal at once.
Mix and put in a 9 x 12-inch pan sprayed with Pam. Sprinkle dry yellow cake mix over pumpkin mix. Sprinkle 2 cups walnut meats over cake mix. Drizzle 3/4 cup melted butter or oleo over nuts. Bake 1 hour at 325° to 350°. When cool, top with whipped topping.
Add all ingredients together. Mix well. In large skillet, heat cooking oil. Pour okra in hot oil. Cook until golden brown. Good cold or hot!!
Preheat oven to 350°. Melt caramels in milk; cool slightly. Combine all other ingredients except chocolate chips and nuts. This will be crumbly. Press half of mixture in greased 9 x 13-inch pan. Bake 10 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Spread caramel mixture carefully. Spread on remaining crumb mixture. Bake 20 minutes and cool. Cut before cooling.
Break lettuce leaves into small pieces and place in large salad bowl. Add tomatoes, black olives and crumbled Feta cheese. Combine wine vinegar, olive oil, garlic and oregano. Pour over the salad the toss lightly. Garnish with pepperoni and olives, if desired.
Place bacon on bottom of pan. Mix ground venison with onion. Make into burgers; cook over medium-low heat until done. Turn as needed. Salt and pepper to taste.
Preheat oven to 350°. Combine the first 5 ingredients. Place scallops in a single layer in open oven pan. Pour sauce over scallops and sprinkle with nutmeg. Bake for 25 to 30 minutes. Serves 6.
Have butcher grind very coarsely round steak in amount needed (about 1/4 pound or more per person). When ready to cook, form meat into fillet shapes, molding very lightly (so as not to pack) and wrap with a bacon strip. Broil as you would steak fillets under the broiler. Season with salt just before they have finished cooking.
Mix first four ingredients. Fold in chopped nuts. Drop by teaspoon on cookie sheet. Bake 10 minutes at 375°.
Open chunk pineapple. Cut bananas; put in pineapple juice. Clean and slice strawberries. Peel and slice kiwi. Add drained oranges. Take bananas out of juice; add them to other ingredients. Last, add peach pie filling. Refrigerate.
Use as many vegetables as wanted. Mix in 2 1/2-quart casserole. Bake at 325° for 2 hours. Serves 6.
Cook broccoli according to package; drain well. In saucepan, cook onion in butter until tender, but not brown. In large bowl, stir together soups, milk and cheese. Add broccoli, onion, ham, uncooked rice and Worcestershire sauce; mix well. Divide between 2 (2 1/2-quart) casseroles. Bake uncovered at 350° until rice is done, 45 to 50 minutes. Garnish each with a sprig of watercress if desired. Makes two casseroles.
Mix sugar and flour together dry. Add salt. Mix boiling water and then add milk. Separate eggs. Add yolks to milk and sugar. Cook in a double boiler until it begins to thicken. Add butter, coconut and vanilla. Stir constantly until thick enough for pie. Pour into cooked crust. Make meringue of whites, using 2 tablespoons sugar. Put on top of pie and bake in a slow oven until brown.
Combine all of the ingredients. Place young chicken, cut in half, in shallow pan. Cover with sauce. Place in 350° oven and bake 30 minutes. Turn chicken over and baste. Bake 30 more minutes. Turn again and baste. Cook in all 1 1/2 hours, turning every half hour.
Drain whole chestnuts and wrap 1/2 strips of bacon around each; fasten with toothpicks. Fry until bacon is crisp. Drain off grease. Mix together white sugar, catsup and baby food peaches. Put in pan with wrapped chestnuts and simmer. Keep hot.
Mix first 5 ingredients in bowl and set aside. Combine next 5 ingredients in a heavy pan. Stir and cook until thick and clear. Mix with other vegetables and chill until ready to serve.
Heat fat in skillet. Brown beef and onions in fat. Add remaining ingredients and simmer 25 minutes. Serve on hamburger buns.
Cook sliced squash; drain. Combine soup and sour cream. Stir in carrots, drained squash and onion. Combine stuffing and melted margarine. Spread half of stuffing on bottom, then place vegetable mixture and stuffing on top. Bake at 350° for 30 minutes.
Very good as a condiment with chicken, turkey, ham and pork. Some like it even on a sandwich.
Dissolve sugar in hot water. Let cool and add remaining ingredients. Add ginger ale just before serving. Makes about 1 1/2 gallons.
Place fish in a single layer on a greased unheated rack of a broiler pan. Brush fish with half of the margarine. Sprinkle with salt and pepper. Broil fish 4-inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning fish once and brushing with remaining margarine.
Put oysters and margarine in saucepan on medium-high. Cook until oysters curl. Add milk and flour. Heat until hot; simmer on low.
Drain marinade from artichokes and reserve. Chop artichokes. Saute onion and garlic in marinade for 5 minutes. In a separate bowl, beat eggs. Add all other ingredients to eggs. Bake in a greased 9 x 9-inch pan at 325° for 30 minutes. Cut into 1 1/2-inch squares and serve hot.
Mix chicken, vegetables & soup together, pour into pie crust in pie tin, place second crust over filling, vent top layer by making slits with a knife. Bake at 450 for 10-15 minutes or until crust is golden brown.
Mix all ingredients and roll in balls; press with spoon. Bake at 350° for 16 to 18 minutes.
Heat beef broth, tomato and water to boiling. Add tortellini; cook for 15 minutes after return to boiling. Add frozen vegetables; return to boil and cook for 15 minutes. Add 1/2 teaspoon Italian seasoning and white kidney beans. Cover; lower heat to low. Steam for 10 minutes. Serve with bread sticks or a garlic bread, toasted.
Mix all ingredients together and bake in unbaked pie shell for about 45 minutes at 350°.
Combine all ingredients. Toss lightly. Place in greased casserole. Refrigerate covered. Bake 1 hour at 350°, covered. Serves 6.
Combine sugar, margarine and milk in a heavy boiler. Bring to a boil, stirring constantly. Continue boiling for 5 minutes. Remove from heat and stir in chocolate until it melts. Add marshmallow cream, nuts and vanilla. Pour into a greased pan. Cool.
Take chicken breast, wash in cold water. Sprinkle with meat tenderizer, paprika, salt and pepper. Place in Teflon skillet on low heat; cook 50 minutes. Last ten minutes, turn heat up to brown.
Fry onion and pepper until soft. Add ground beef; cook until brown. Add rest of ingredients. Bake in slow oven for 30 to 45 minutes.
Combine and pat into 9 x 13 pan. Melt 12 ounces milk chocolate chips with 2 tablespoons oil and frost. Refrigerate.
Mix all ingredients, except beans and peas. Add them last. Marinate 24 hours in refrigerator. Drain and serve on lettuce. Serves 6 to 8.
Take 5 pounds of fervent devotion, 3 pounds of extract of faithfulness, 4 quarts of heartfelt satisfaction, 1 pound each of prudence and good nature, 6 scruples each of confidence and mature deliberation, 8 ounces each of gentleness and modesty, 12 scruples of matrimonial fidelity, 2 pounds connubial felecity, 3 quarts ecstatic enjoyment, 1 pound each of patience, industry and economy, 9 ounces each of discretion and benevolence, 4 ounces of neatness, 1/2 pound seeds of virture, 1 ounce essence of purity, 7 pints of sweetness of disposition. Add to this 1 quart balm of 1000 ills, 5 pints of cream of excellence, 1 gallon milk of human kindness, 100 grains common sense. Mix thoroughly with cheerfulness. Pour into a golden bowl of domestic happiness, lubricated with the oil of gladness and bake in the oven of blessedness heated with the fire of true love. While warm, spread with a frosting of gracefulness. In the center, place the star of hope, encircled with a wreath of smiles, interwoven with pinks of perfection and fasten wreath with golden cords of harmony and silver thread of discord.
Mix first five ingredients well. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes.
Pour milk into medium bowl. Add pudding mixes and flavored coffee mix. Beat with wire whisk for 1 minute or until well blended. (Mixture will be thick.) Gently stir in one-half of the Cool Whip. Spoon into crust. Spread remaining topping over top of pudding in crust. Refrigerate 3 hours or until set. Garnish as desired. Serves 8. *Can substitute 2 or 3 tsp. instant coffee granules.
Preheat oven to 350°. Cook squash and onion in water over medium heat until squash is tender, but still firm. Remove from heat and drain. Add salt, pepper and butter to squash. Then add cracker crumbs, half of the cheese, the milk and egg. Stir carefully until well blended. Pour mixture into a 1 1/2 to 2-quart casserole dish and sprinkle the top with remaining cheese. Cover and bake at 350° for 20 minutes.
Cream oleo; gradually add sugars, beating well at medium speed with electric mixer. Add egg and beat well. Add oil and vanilla; mix well. Combine flour, soda and salt; add to creamed mixture and mix well. Stir in oats and remaining ingredients. Shape into 1-inch balls and place on ungreased cookie sheet; flatten each ball with a fork. Bake at 325° for 15 minutes; cool slightly and remove from cookie sheet and cool. Yields 10 dozen.
In a large 4-quart saucepan, melt butter. Add cocoa and blend well. Stir in Pet milk. Gradually mix in powdered sugar and salt until smooth and creamy. Add vanilla and nuts. Stir until well blended. Pour into a 13 x 9 x 2-inch pan. Spread evenly. Refrigerate until cool and firm, about 1 hour, or freeze for 20 minutes. Cut into squares.
Beat eggs, margarine and cottage cheese together. Add remaining ingredients and mix well. Bake in 9-inch iron skillet at 400° for 35 to 40 minutes.
Cook chicken; cut into strips, then half the strips. Mix all ingredients except veggies. Add chicken. Marinate overnight. Cook pasta; keep cool. Mix pasta and chicken together. Right before serving, put veggies in mixture. Strain marinade, saving a small amount to put back in. This recipe will keep in the refrigerator for a couple of weeks.
Cook celery in broth until nearly tender, not soft. Thicken broth with cornstarch. Pour into casserole. Add chestnuts and almonds. Sprinkle with bread crumbs. Dot with butter. Bake in 350° oven for 1/2 hour. Good with fowl or cold roast.
Cook carrots for 10 to 12 minutes. Arrange in baking dish. Add mayonnaise and next 4 ingredients. Melt butter. Add bread crumbs. Spread on top of carrots. Bake 15 minutes or until bubbly at 350° . Garnish.
Blend chicken spread and sour cream; spread on 3 slices of toast. Top with lettuce. Cover with another slice of toast. Spread with ham. Top with tomato and toast. Makes 3 sandwiches.
Sprinkle pork chops with salt and pepper. In a large nonstick skillet over medium high heat, cook chops in oil for 10 minutes or until well browned (I use electric skillet set on 350°). Remove chops, set aside. Add potatoes, onions to skillet. Cook 5 minutes or until browned, stirring occasionally. Add chops, broth and red peppers. Bring to a boil; cover and cook over low heat for 5 minutes or until meat juices run clear.
Butter bread slices & cut into small squares. Sprinkle cheese over bread in a baking dish. Mix milk, eggs, salt, pepper & mustard. Pour over bread. Bake until custard is set. Serves 6.
In separate container, follow next 3 steps. Sift together flour, baking powder, baking soda, cinnamon and salt. Mix together raisins and nuts with 2 tablespoons of flour mixture. Beat together the sugar, oil and vanilla. Thoroughly beat in eggs, one at a time. Stir in sifted ingredients in several additions alternately with carrots. Stir in floured raisins and nut mixture. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes before removing from pans.
Place popcorn in large brown paper bag. Combine brown sugar, syrup and butter. Cook 3 1/2 minutes on High in microwave. Stir 1/2 teaspoon soda and a little salt into this mixture. Add nuts. Pour this mixture over popcorn in brown paper bag and stir. Fold over top. Cook 4 1/2 minutes on High in microwave, stirring every 45 seconds with a long wooden spoon. Pour out on waxed paper and cool.
Scald milk; add shortening, sugar and salt. Cool to lukewarm. Crumble yeast and soften in lukewarm water; add to lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add eggs and stir; add flour to soft dough. Knead until smooth. Place in greased bowl; cover and let rise in a warm place until double (1 hour). Shape into rolls. Place in greased pan; brush with butter. Cover and let rise until light (30 to 45 minutes). Bake at 400°. Yields 4 dozen.
Mix together. Alternate slices of new cucumbers and new onions. Marinate for several hours in refrigerator.
Stir cider and brown sugar in a large mug or cup. Add the cinnamon stick. Microwave at High (100%) until cider boils, 2 to 2 1/2 minutes. Stir in rum. Top with butter and ground nutmeg. Makes 1 serving.
*Six to ten slices of cooked, crumbled bacon may be used instead of sausage.
Add dry ingredients. Add shortening and 1 cup milk. Gradually turn to speed 6 and beat 1 minute. Scrape bowl. Add whites, 1/2 cup milk and white vanilla. Beat 1 minute or until smooth. Place in 9 x 13-inch greased and floured pan. Bake at 350° for 35 minutes.
Grind vegetables; mix with salt. Cover with plastic and let stand in nonmetal bowl overnight. Use 2 bowls if necessary. Next day, rinse and drain well.
First let the dough rise, then cook it at 35° for 20 minutes. Take it out of oven and put the sauce on it, and cheese and all that other stuff. Cook it again at 35° for 35 minutes more. Take it out again and cool it. Cut it up and cool it. Eat it until it's gone, but don't get a belly ache.
Use a chafing dish over very low heat. Rub the dish with a clove of garlic, split. Pour in dry white wine. Heat until it bubbles. Add diced Swiss cheese. Cook and stir with a wooden spoon until melted and smooth. Season to taste with salt, pepper and nutmeg. Thin, if necessary, with more wine. Serve hot and do not allow to cool. Dip cubes of French bread into the fondue with long forks. An interesting party dish.
Preheat oven to 350°. Using a 9 x 13-inch baking dish, pour green beans in and spread around evenly. Mix your cream soups together and spread evenly on top of green beans. Place onion rings on top, enough to cover entire pan. Sprinkle sharp Cheddar cheese on top, covering completely. Cut 1-inch slices of cheese from block cheese (American) and place on top of casserole (more or less if you like). You may repeat layers. Bake in oven for 30 minutes or until cheese on top melts and soups begin to boil through. ENJOY!
Heat consomme and dissolve gelatin. Oil a 1-quart mold with Pam. Slice olives and arrange in mold. Pour thin layer of consomme over olives and put in freezer a few minutes to set. Mix liverwurst and cream cheese together. Pour mixture into consomme and add seasonings. Beat with mixer until smooth. Pour into mold and refrigerate overnight. Unmold and serve with crackers. Will keep 3 weeks in refrigerator.