HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain spinach. Add 1/2 stick butter (melted), Tabasco, salt and cream cheese. Sprinkle herb dressing and 1/2 stick melted butter over top. Bake 20 to 30 minutes at 350°.
Sift flour once. Mix all the ingredients in large mixing bowl. Roll dough into 1-inch balls. Make small dent in cookie ball with the end of a chopstick or ice pick dipped in red food color. Handle the dough very carefully. This is a very short dough. Bake at 350° for 15 to 20 minutes. Makes 10 dozen cookies.
Wash chicken and place in a shallow dish. Pour buttermilk over and cover tightly. Refrigerate overnight. Next morning, pour off buttermilk and pat chickens dry with paper towels. Melt butter with tarragon. Add lemon juice. Mix bread crumbs, parsley, sesame seed and seasoned salt well. Dip chicken pieces in butter, then roll in crumbs to coat thoroughly. Arrange chicken on a baking tray. Spoon remaining butter over all the pieces. Cover tightly and refrigerate until about 1 1/2 hours before dinner. Bake chicken in a moderate oven, 350°, without turning, until chicken is golden and fork-tender, about 1 1/2 hours. Baste occasionally with drippings. To serve, arrange chickens on a large platter and garnish with parsley and radish roses.
Mix sugar, butter and milk together and bring to a boil. Boil 1 minute. Remove from heat and add remaining ingredients. Spoon onto wax paper in cluster as large or small as you prefer.
Brown beef and onion (chopped) in vegetable oil. Add tomatoes, steak sauce, catsup, green pepper (chopped) and parsley. In the meantime, cook macaroni as directed on package. Drain macaroni and mix with hamburger mixture. Stir in mushroom soup. Put in baking dish. Top with cheese. Bake at 350° for 30 minutes. Makes 2 casseroles. You can freeze one. Add cheese and bake after it is completely thawed.
Bring water to a boil in a medium saucepan. Add garlic. Cover, reduce heat to medium-high and cook 30 minutes. Drain well. Peel garlic. Combine garlic, basil and salt in food processor; process until smooth. Set aside. Trim excess fat from roast. Rub garlic puree over entire surface of meat. Coat rack of a broiler pan with cooking spray. Place roast on rack. Insert meat thermometer into thickest part of roast. Cover with aluminum foil and bake at 450° for 20 minutes or until meat thermometer registers 140° (rare) or 160° (medium).
Bring to a boil the sugar, water and Karo until syrup makes a soft ball when dropped into cold water. Add pecans. Cook until syrup forms a hard ball in cold water. Drop by spoonfuls onto corn shucks.
Heat a small pressure cooker or saucepan. Melt shortening and brown meat. Add 1/2 cup of water (more if you are using saucepan). Cook meat until tender. Add vegetables and cook until they are tender. Season with salt and pepper. Thicken with balance of water and flour, mixed together. This makes a hearty meal served with cornbread and a green salad.
Brown and drain the ground beef and onion. Add taco mix and green chilies. Layer beans, meat, cheese and taco sauce. Bake at 350° for 20 minutes. Let stand 10 minutes.
Fry the bacon in a skillet until crisp, then remove from skillet. Brown the onion in bacon drippings. Add vinegar, water, sugar, salt and pepper and bring to boil. Add potatoes and parsley and heat thoroughly. Place in a serving bowl and sprinkle with bacon. Serves 6.
Combine rice, soups, cheese and pimiento; stir well and set aside. Combine spinach, broccoli and 1 cup French fried onions. Spread 1/2 cooked rice mixture in 8 x 12-inch dish. Top with vegetable mixture, then rest of rice mixture. Bake, uncovered, at 350° for 40 minutes or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes. Makes 8 to 10 servings.
Add all ingredients to bowl. Beat until thickened. Refrigerate. Serve with strawberries, banana, pineapple, pears and mandarin oranges. Always a hit at parties.
Squeeze the grated potatoes in a towel until fairly dry. Mix with the eggs, flour, onion, salt and parsley. Heat a heavy pan or griddle. Add a light coating of oil. Ladle on the mixture and form pancakes. Cook until brown. Turn and cook on the other side (about 4 to 6 minutes a side). Garnish with sour cream. Makes 2 to 3 servings.
Optional: Add tuna, nuts or cottage cheese for a more substantial meal. Pears can substitute for part or all of pineapple.
Heat oven to 350 degrees. Combine graham cracker crumbs, flour, sugar, and butter. Beat at low speed scraping bowl until mixture resembles small peas. Reserve 1 1/4 cup for topping. Press remaining mixture in a 9 inch square pan.
Pour chicken broth in skillet and heat. Dip tortillas in broth until soft. Place tortillas in bottom of oblong baking dish and around edges. Mix all other ingredients together in bowl and then pour in baking dish over tortillas. Bake at 400° for 40 minutes.
Wash and dry chicken thoroughly. Combine flour, salt and pepper in a paper bag. Shake chicken pieces in flour mixture to coat evenly. Melt butter in a heavy skillet with cover or a Dutch oven. Stir in marjoram, thyme, sage, chili powder and paprika. When butter is bubbly, add chicken pieces, a few at a time, brown evenly on all sides.
Mix together cream cheese, 4 tablespoons butter, chicken, salt, pepper, milk and chives. Divide into 8 portions. Separate each can of crescent rolls into 4 sections, making 8 squares. Put chicken mixture in center and pull up corners to make square, closing and pinching all seams. Brush top of squares with remaining 2 tablespoons butter and sprinkle crushed croutons on top. Bake 20 to 30 minutes or until brown in preheated 375° oven. Serves 8.
Put bread in pan. Add sausage and cheese. Beat eggs with mustard. Pour over bread. Pour milk over all. Refrigerate overnight. Bake 45 minutes at 350°. Excellent souffle!
Put yeast in 1/2 cup warm water and 1 teaspoon sugar. Melt shortening. In large bowl, beat egg, sugar and salt. Add warm melted shortening, water and flour. Then add yeast mixture. Mix good with spoon. Butter or grease batter and let rise in bowl. Let rise about double the size. After it rises, sift enough flour on top to make it easy to make the rolls. To make rolls, just pinch off enough dough to make a roll and put them in a greased pan and put melted butter on top. You may refrigerate leftover dough.
Combine ingredients. Taste for seasoning. Refrigerate until serving time. Makes a little over a cup of dip.
Cream shortening, sugar and eggs. Make a paste with coloring and cocoa. Add vinegar and milk. Sift salt, flour and soda. Add to mixture by blending (do not beat). After flour is added, add vanilla. Grease two 9-inch pans. Bake 30 minutes in 350° oven. Cool and split layers, using thread.
Mix the cream cheese with the marshmallow cream and add the Cool Whip. Blend.
Brown hamburger in skillet; drain and cool to room temperature. Cut lettuce, add tomatoes, onions and cheese. Drain kidney beans and olives. Add to salad. Add 1000 Island dressing to hot sauce to salad. Stir. Just before serving add chips and cool hamburger. Stir.
Drain syrup from peaches; set aside. Puree peaches in blender. To syrup, add enough water to make 1 cup. Add sugar and nutmeg to liquid and boil for 1 minute. Empty jello into bowl and stir in hot liquid until jello is dissolved, then add peaches. Pour into mold and chill until set.
Spread rice over bottom of buttered casserole. Spread mushrooms over, then 1/2 soup mix. Brown pork chops and add. Add rest of soup mix and hot liquid. Seal casserole with aluminum foil. Bake for 1 hour at 350°. Add more liquid, if needed.
Brown roast on high temperature. Put roast along with the rest of ingredients in slow cooker. Let simmer 8 hours. Serve on sandwich rolls with Swiss cheese.
Sift together flour, baking powder, salt and sugar. Add shortening, cherry juice, cherries (cut in eighths) and milk. Beat. Add egg whites. Beat 2 minutes. Fold in nuts. Pour into baking pan. Bake at 350° for 30 to 35 minutes.
Slice angel food cake into 2 layers. Prepare Dream Whip per package instructions, then add remaining ingredients to Dream Whip. Frost cake between layers and over sides and top. Use pie filling to fill holes and around sides of cake. Refrigerate cake.
In large bowl, mix flour, butter, sour cream, sugar and baking powder, lemon peel and egg yolks together. Divide dough almost in half. Refrigerate dough 1 to 2 hours.
Preheat oven to 350°. Boil broccoli in small amount of water until tender, but still bright green. Mix with rice and undiluted soup. Pour into greased casserole dish. Sprinkle thin layer of bread crumbs on top. Bake 15 to 20 minutes. Serves 4.
Combine margarine, celery, onion and green pepper in a 2-quart microwave-safe covered casserole dish. Cook on High , covered, 5 minutes or until tender, stirring once during cooking time. Combine soup and milk in a small bowl; stir into onion mixture. Stir in 2 cups chow mein noodles (1/2 can), cooked turkey, mushrooms, green beans, pimento, poultry seasoning and salt. Cook on High 7 to 8 minutes. Stir once. Sprinkle remaining noodles around edge of casserole. Cook on High for 30 seconds. Let stand 2 minutes before serving. Microwaves vary, make sure it is hot enough.
Wash shrimp. In a large pan, melt the butter; add pepper and dressing. Add shrimp, stirring to cover good. Bake in oven for 30 to 35 minutes at 350°. Peel and enjoy. Use bread to dip in butter-dressing mixture.
Cook beef, onion and taco seasoning until brown; drain and cool. Toss lettuce and tomatoes and cooled meat. Add cheese and crushed Doritos just prior to serving. Use enough dressing to make salad moist. Serves 6 to 8 as main meal, 10 to 12 as side dish. May add kidney beans, pinto beans or any other flavored beans to stretch the meal.
Beat eggs until light. Add sugar gradually, beating well. Blend in shortening. Stir dry ingredients and add alternately with milk. Roll 1/4 inch thick and cut and fry in deep hot fat.
Boil chicken breasts until done. Remove skin and bone from chicken and cut into bite size pieces. Place in casserole dish; set aside.
Boil chicken; remove meat from bones. Reserve broth. Heat oven to 375°. Grease an 8-inch, 2-quart baking dish or 9-inch square pan. In large bowl, beat eggs. Add remaining ingredients; mix well. Pour into greased pan. Bake for 35 to 40 minutes. Makes 6 (1-cup) servings.
Pound out chicken with mallet until 1/4-inch thick. Mix next 4 ingredients together. Combine this mixture with 1 tablespoon butter in the center of each chicken breast. Rub into chicken breasts; roll and secure with toothpicks. Put chicken in flour, then eggs and then bread crumbs. Deep fry for 7 minutes at 325° or until golden brown or place chicken, seam side down in greased pan.
Bring sugar and corn syrup to a boil. Add peanut butter and vanilla. Stir until melted. Remove from heat. Add cornflakes. Stir well. Will be very thick and hard to stir. Pour out; cut into squares while warm. Don't press too hard.
Melt butter or margarine in an 8-inch pan. Mix well, sugar, flour and baking powder. Combine this mixture with milk. Pour this mixture over the melted butter. Pour fruit over the dough and bake at 375° for 45 minutes. In a glass dish, bake at 350° for 45 minutes.
Drain pineapple and peaches. Cut peaches into pieces. Put jello in Cool Whip; mix well, then add cottage cheese and fruit. Mix well. May add chopped nuts, if desired.
Toss cabbage, onion and sugar. Let stand 10 to 15 minutes. In small saucepan, mix vinegar, salt, celery seed and mustard seed. Bring to a boil, add salad oil and boil 1 minute. Let cool 2 to 3 minutes, then pour over cabbage. Toss to mix well. Cover and refrigerate 24 hours. Toss occasionally to mix. Serves 6.
Cut hot dog in thirds; wrap bacon around hot dog and secure with a toothpick. Sprinkle the brown sugar over all. Bake 1/2 hour, covered; bake 1/2 hour, uncovered at 350°.
Combine beef, crumbs, egg, catsup and salt, if desired (1 tablespoon) in bowl. Mix well. Combine sauerkraut, cheese, pastrami, sour cream and mustard. Place 1/3 of meat mixture in loaf pan. Spread with sauerkraut mixture. Repeat layers, ending with meat. Bake at 350° for 1 hour.
Mix together eggs, zucchini, sugar, oil and vanilla; set aside. Mix together flour, soda, salt, baking powder, cinnamon, nuts and coconut. Blend with egg mixture and bake 1 hour at 350°. Makes 2 loaves or 1 loaf and 3 little loaves. Bake the 3 little loaves for around 45 to 50 minutes. Makes about 6 dozen muffins. Bake them for 15 minutes.
Mix flour and sugar together. Boil water, butter and cocoa, then pour over the flour mixture. Beat eggs, oil, buttermilk, soda and vanilla together. Add to mix. Pour in cookie sheet. Bake at 400° for 20 minutes.
Brown green pepper and onion. Grease a casserole or baking pan. Bake at 350° for 45 minutes.
Boil chicken until tender; cut into small pieces. Prepare rotini per package directions; drain.
Heat oven to 350°. Melt shortening over low heat; remove from heat. Blend in sugar. Cool. Stir in eggs. Measure flour by dip/level or by sifting. Blend flour, baking powder and salt; mix well in vanilla and walnuts. Spread in well-greased square 8 x 8 x 2-inch pan. Cut into bars while still warm. Makes about 18 bars.
Cook macaroni and cheese following package directions; mix in large bowl. Then add the next 6 ingredients. Add salt and pepper to taste. Chill before serving. Makes 6 to 8 servings.
Combine sweet potatoes, marshmallows, 1 tablespoon butter, salt and pepper. Shape into 12 balls. Place in baking dish. Cover and refrigerate overnight. Combine honey and 1 tablespoon butter; heat. Using two forks, roll each ball in honey mixture, then in nuts. Return to baking dish. Spoon 2 tablespoons butter over each ball. Bake at 350° for 15 minutes.
Mix all and chill. A bag of frozen vegetables and corkscrew macaroni can be substituted.
Make a double crust recipe of pie pastry. Roll it all out at once to 18-inch width and cut into 6-inch squares. Toss blackberries in sugar and flour. Place a mound onto the center of each square. Place a chunk of butter in the center and fold the corners of the dough to the center, pinching edges of pastry together. Put the dumplings close together in a greased baking pan.
Melt butter over medium heat. Add carrots, leeks, garlic and potatoes. Saut, stirring constantly 4 minutes. Add dill, stock and milk and stir to mix. Bring mixture to simmer, then reduce heat and simmer until vegetables are tender. Remove from heat and transfer 3/4 of soup to food processor or blender. Process to puree and return to pan and season to taste with salt and pepper.
Sprinkle beef with salt, pepper and sugar. Brown in Crisco. Mix bouillon cubes in water. Add to beef. Simmer, covered, for 1 hour. Add 57 sauce and vegetables; simmer for 1 hour or until vegetables are tender. Thicken broth with a small amount of flour and water mixture.
Mix together eggs, milk and sugar. Boil until slightly thick. Add remaining ingredients and freeze.
Bake cornbread and cool. Saute onions, celery and butter until onions are clear. Combine stuffing mix, cornbread, salt, pepper, sage, walnuts, celery and onion mixture and eggs. Add broth until mixture is moist. You may add turkey broth instead of chicken. Stir mixture thoroughly. Bake at 500° for 30 minutes. This stuffing bakes wonderfully in a cast-iron pan. For best results, preheat you pan and coat with spraying oil (Pam).
Cut the franks in half. Place in a deep skillet. Combine the flour with the 3 tablespoons water. Add the remaining ingredients. Pour the sauce over the franks. Cover and bring to a boil. Lower heat and simmer for 20 minutes.
Mix first 4 ingredients together. Add eggs. Mix remaining ingredients together. Then add to peanut butter mixture. Add chocolate chips last. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 9 to 10 minutes.
Stew chicken and bone. Pull chicken from bone. Using broth from chicken, mix Pepperidge Farm cornbread dressing. Set aside. Mix soup and milk together; set aside. In 10 x 13-inch baking dish, put layer of chicken, then a layer of soup. Place dressing on top. Bake at 350° until gravy bubbles.
Saut onions, garlic, mushrooms, carrots and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12-inch casserole. Bake at 375° for 30 minutes. Serves 4.
Mix together pretzels, oleo and sugar. Reserve 1 cup for top. Put remaining crumbs in a 9 x 13-inch pan and reserve crumbs in another pan. Bake both for 10 minutes at 350°. Cool. Mix cream cheese, Dream Whip and sugar. Spread on cooled pretzel layer. Dissolve jello in boiling water; add berries and chill until partially set. Pour over cream cheese layer; chill. Sprinkle with remaining pretzel crumbs when ready to serve.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Pour half the cake batter into pan and bake at 350° for 15 minutes.
Pour 3/4 cup peanut oil in a large pan (electric deep-fryer). Brown steak that has been cut in 2 1/2 inch diagonal strips. Add soy sauce and sugar. Simmer until time to add vegetables. About 40 minutes before serving time, add in this order: (all vegetables are cut in 2-3 inch strips) Carrots - 40 minutes, Celery - 25 minutes, Green Pepper - 15 minutes, Green Onions - 5 minutes.
Separate eggs. Melt chocolate and butter together. Mix egg yolks and sugar. Cool chocolate and butter. Add to eggs and sugar alternately with flour. Add vanilla and milk. Fold in stiffly beaten egg whites and nuts. Bake in greased and floured pan 12 to 15 minutes at 375°.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixing bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough by tablespoon onto ungreased cookie sheet. Bake in preheated 350° oven for 10 to 12 minutes. Let stand for 2 minutes, then take up.
Combine eggs, raisins and vanilla. Cover with plastic wrap. Let stand 1 hour. Cream butter and sugars. Add flour, cinnamon and soda to sugar mixture. Mix well. Blend in egg raisin mixture and oatmeal. Dough will be stiff. Drop by heaping teaspoons onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. The secret is soaking the raisins.
Combine all ingredients except zucchini. Mix well. Stir in zucchini. Spread evenly in a lightly greased 13 x 9-inch pan. Bake at 350° for 35 minutes.
In a large saucepan, melt the butter or margarine. Add the carrots, onion, green pepper and celery. Cook and stir over medium-low heat until the vegetables are tender. Sprinkle the vegetables with the flour, adding it 1 tablespoon at a time, stirring until the flour is blended in. Add the chicken broth to the saucepan. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat; add the shredded Cheddar cheese, stirring with a large whisk until the cheese is melted. Slowly add evaporated milk, stirring until the mixture is well blended and heated through. Add enough freshly ground pepper to taste. If desired, add several drops of bottled hot sauce and garnish with sunflower seeds. Makes 6 to 8 servings.
Mix all vegetables together. Blend cheese and mayonnaise together and mix with vegetables. Keep refrigerated.
Sift flour, baking soda and salt. Blend butter and sugar; add 1 egg at a time, beating after each addition. Stir in syrup and add dry ingredients. Mix well. Spoon out cookie batter and roll in crushed corn flake crumbs. Place on greased baking sheet. Press 1/4 of cherry lightly into top of each cookie and bake in 375° oven for 15 minutes.
Mix yeast, hot water and sugar. Let stand 10 minutes. Add the oil, buttermilk and soda. Stir; add the flour. Mix well. Chill in refrigerator 2 hours or overnight, covered. Take amount necessary and roll out on floured board. Bake at 400° until browned. Dough will keep at least 1 week in refrigerator.
Boil water and raisins for 5 minutes. Cool, then add vanilla and set aside. Cream shortening and sugar. Add eggs and blend. Stir in dry ingredients, then add raisin mixture. Blend well, chill dough and drop on greased baking sheet. Bake in 400° oven for 12 to 15 minutes.
Combine all ingredients and bake at 350° to 375° for 3 to 4 hours until somewhat thick. Stir and serve.
Blend softened cream cheese and butter until creamy. Add flour; blend. Make into 24 balls and place in pan (small muffin pan). Flatten dough to shape of pan to form a crust. Mix the egg, brown sugar, vanilla and butter together. Fill dough cups with 1/3 cup chopped nuts; add mixture and top with remaining nuts. Bake for 25 minutes in 350° oven. Cool. Great for gifts!
Mix in order given. Bake on ungreased cookie sheet. Drop by spoonfuls at 350°.
Preheat oven to 400°. Sift together the first five items; set aside. Cream together the shortening, sugar and eggs. Add the dry ingredients to the creamed mixture. Mix well. Form the dough into round spoon-size balls and roll them in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon, then place them on an ungreased cookie sheet. Bake 8 to 10 minutes. Serving size: 2 to 3 dozen.
Cream butter and sugar. Add eggs, 1 at a time, mixing well after each egg. Add rest of the ingredients; mix well. Roll out; cut desired shapes. Bake at 350° for 5 to 6 minutes. Frost with powdered sugar frosting.
Heat oven to 400°. Grease pie pan, 10 x 1 1/2-inch. Cook and stir beef and onion in skillet until beef is brown. Drain. Stir in salt and pepper. Spread in pie pan. Beat Bisquick, milk and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour over meat mixture. Bake 25 minutes, then top with tomatoes and cheese. Continue baking 5 to 8 minutes. Cool 5 minutes. Garnish with lettuce.
Mix ingredients together and bake in 375° oven until toothpick comes out clean.
Mix all ingredients together in gallon container. Fill to 1 gallon with water. Use 1 part of mixture to 3 parts water. Makes 4 gallons.
Prepare graham cracker crust or use ready made. Beat egg yolks until light yellow. Gradually beat in lime juice. Stir in milk and lime rind until well blended. Add green food coloring. Pour mixture into prepared crust. Beat egg whites with cream of tartar until stiff peaks form. Spread over pie. Brown meringue at 325° for about 5 minutes or until light brown. Cover and refrigerate overnight. Garnish with lime slices before serving.
Cook rice according to directions. Brown ground meat. Add bell pepper, celery and onion and saute. Season to taste. Lower heat, cover and cook vegetables until tender. Add eggplant. Cover and cook until tender and flavors are blended. Add 1/2 cup water and adjust seasoning. Simmer a few more minutes. Remove from heat. Gradually add hot cooked rice until right consistency, not too moist and not too dry. (May have some rice left over.) Can be made ahead and reheated.
Cook noodles. Layer in bottom of dish. Combine cream cheese, scallions, cottage cheese and green pepper (optional). Brown ground meat, onion, curry, garlic, salt and pepper. Layer cheese, meat, noodles, cheese and meat. Top with tomato sauce and sprinkle with grated Parmesan cheese. Cook for 30 minutes at 350°.
Layer together: 6 slices white bread, buttered and "decrusted" on bottom of 9 x 13-inch pan. Sprinkle with grated Cheddar cheese and chopped ham. Next, sprinkle a layer of grated Jack cheese, then diced green chilies. Beat eggs in bowl and milk and add the following: salt, pepper and garlic. Mix with eggs and milk and pour over the rest. Chill overnight. Bake at 325° uncovered for 50 minutes. Let stand 10 minutes before serving.
Blend sugars, peanut butter and shortening. Add rest of ingredients. Batter will be thick. Spread in 9 x 13-inch pan. Bake at 350° for 25 minutes. Do not overbake.
Mix all together. Pour into 8 x 8-inch greased pan. Preheat oven to 350°. Bake 55 to 60 minutes, until center is set. If desired, shake cinnamon on top.
Blend cheeses and onion in a mixer. Form into a ball and roll ball into nuts. Garnish with parsley. Wrap in foil and refrigerate overnight.