HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in milk; stir it into the bread crumbs in a bowl. Add 2 tablespoons sugar and leave mixture to soak for 30 minutes. Stir the egg yolks into the soaked mixture. Pour into a 5-cup ovenproof dish and bake at 350° for 30 minutes or until just set.
Combine all ingredients in blender container. Cover and blend until smooth. Makes 5 (1 cup) servings.
Mix water, bouillon cubes, potatoes, carrots, celery and onion. Cook for 20 minutes. Add broccoli and cauliflower. Cook for additional 10 minutes. Add cheese and soups. Let cheese melt. Serve with cornbread.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. (Helpful hint: Soften cream cheese in the microwave on High 15 to 20 seconds.)
Butter an 8 x 8-inch dish. Sprinkle chopped green peppers in bottom of dish. Grate sharp Cheddar over peppers. Beat eggs until good and frothy and pour over cheese. Bake 30 minutes at 325°. Cut into 1 to 1 1/2-inch squares.
Thinly slice the meat into bite-size strips. Preheat a 10-inch micro-browning dish. Add meat; cook, uncovered, until meat is done. Set aside.
Melt butter and chocolate in double boiler over boiling water. Add sugar and salt. Mix well. Continue to stir while adding evaporated milk. Cook over medium heat until sugar is dissolved, stirring occasionally. Store in refrigerator. Makes 1 quart. Great for gift giving.
Cream together margarine and sugar. Combine flour and baking powder. Add alternately to creamed mixture with milk, beating well with each addition. Portion about 7 cups batter into each spray-coated steam table pan. Portion 3 cups berries over batter. Portion 3 cups peaches over berries. Bake at 350° for 45 minutes or until golden brown. Cool before serving. Cut each pan into 24 servings. Serves 100.
Toast sesame seed in small skillet over low heat. In a blender, puree sesame seed, garlic, salt, pepper and 1/4 cup oil until smooth. Add chickpeas alternately with lemon juice and remaining oil. Stir in parsley, if desired. Makes 2 cups. Serve with toasted pita bread triangles.
Put all ingredients into a large kettle. Simmer until reduced to 1/2 (2 to 3 hours) on low heat. Pour into pint jars. Seal with lids and process for 20 minutes in water bath canner. Makes 6 pints.
Thaw and chop the artichokes. In a large skillet, cook the artichokes in the oil over low heat for 5 minutes. Add the Ricotta cheese and Parmesan cheese and stir the eggs in the mixture. Season with salt. Line an 8-inch pan with 1 sheet of puff pastry. Pour the mixture into the pastry case. Cover with the remaining sheet of puff pastry. Seal and trim the edges. Bake the pie in a preheated 350° oven for about 40 minutes or until the pastry begins to brown.
Saute onion and bell pepper in oleomargarine until transparent but not brown. Add seasonings, tomato paste, water and corned beef. Cook sauce until thick, but not dry. Boil macaroni until tender. Drain and add to sauce, mixing well. Top with cheese and let melt.
Melt chocolate chips and margarine in heavy saucepan; remove from heat and stir in eggs, mixing thoroughly. Add remaining ingredients and mix thoroughly. Pour mixture onto foil-covered cookie sheet. Chill for 15 minutes. Roll mixture into jelly roll shape. Chill until chocolate is hard (approximately 6 hours).
Clean rabbit and boil rabbit in water with salt, pepper and onion until meat comes off bone.
Dissolve water and yeast. Mix flour, sugar and salt. Beat egg lightly with 1 tablespoon water. With a large spoon, work flour mixture into yeast mixture in a large bowl. When about 3 cups of flour have been worked in, begin to knead the mixture on a countertop, while working in the remaining mix. Divide the dough into 18 to 24 parts. Shape the dough into letters and place on greased pans. "Paint" with egg-water mixture and sprinkle with salt. Bake for 25 minutes or until golden brown at 425°.
Prepare and cook carrots. Cut into lengthwise strips. Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly. Add carrots. Cook over low heat, stirring occasionally, until carrots are glazed and heated, about 5 minutes.
Split hot dogs lengthwise; don't cut all way through. Top with sauerkraut. Season with caraway seeds. Top with mashed potatoes; sprinkle each with shredded Cheddar. Bake in baking pan in 375° oven for 15 minutes.
Thaw and drain spinach. Mince onion. Mix all well. Best if made the day before.
Filet dove breasts, slice bell pepper, mushrooms, tomatoes, jalapenos and bacon. Place alternating pieces of dove and the other ingredients on a toothpick. Arrange kabobs in a large Pyrex baking dish. Add broth and sliced onion on top. Cover with foil and bake at 350° for 45 minutes to 1 hour.
Combine flour, 2 cups sugar, eggs and pineapple. Pour mixture into a greased 13 x 9-inch pan. Sprinkle 1/2 cup of brown sugar on top of cake. Place in oven at 350° and bake for 35 to 40 minutes.
Cook ground beef. Season to taste. Drain peas and mash with potato masher until thick paste. Add to ground beef. Stir well. This is your filling. Your kids will not recognize the peas. Wrap in egg roll skins. (There are directions on the package.) Fry in oil until golden brown.
Mix the first 4 ingredients for 3 minutes. Pour 1/2 of batter into well-greased and floured 9 x 13-inch pan. Mix the brown sugar and cinnamon; sprinkle over batter in pan. Drizzle remaining batter on top. Bake at 325° until done (45 to 60 minutes). Mix the confectioners sugar, milk and vanilla; pour over cake while still hot. Punch holes in cake with fork for sauce to soak in.
Cut cheese into small pieces. Add salt to water and bring to a boil. Slowly add grits and bring to a second boil. Reduce heat and cook over medium heat for 4 to 5 minutes, stirring often. Add cheese and butter, stirring until melted and blended. Pour into ungreased casserole dish and bake, uncovered, for 30 minutes at 350°.
Preheat oven to 425°. (The high temperature will caramelize the sauce on the chicken.) Wash chicken and pat dry. Place in a shallow baking dish. Sprinkle ginger and garlic around and under chicken pieces. Pour oil and lemon juice over chicken. Sprinkle with pepper. Cover baking pan tightly with foil. Bake 1 hour. Remove foil. Sprinkle with Worcestershire sauce or reduced sodium soy sauce, if desired, and bake uncovered for an additional 15 minutes.
Preheat oven to 350°. Melt butter/ margarine in 9 x 13-inch pan. In separate bowl, mix sugar, flour and milk until smooth. Pour mixture into buttered pan. Pour cherry pie filling over dough mixture. Bake for 30 to 45 minutes until golden brown.
Preheat oven to 425°. On sheet of waxed paper, place bread crumbs. In pie plate, beat mayonnaise and milk until smooth. Dip chicken breasts into mayonnaise mixture, then coat with crumbs. Grease 13 x 9-inch baking pan. Arrange chicken in pan; bake 5 minutes. Turn chicken over; bake 10 to 15 minutes, until juices run clear and chicken is fork-tender. Makes 4 main dish servings, about 265 calories per serving.
Simmer annotto seed in a little water for 10 minutes. Let stand overnight to soften seed. Drain. Combine seed with garlic, peppercorns, oregano and onion and grind to a fine consistency in an electric spice grinder or a mortar. Store in a glass jar in the refrigerator.
Combine all ingredients. Cover and cook slowly, about 1 hour or until carrots are tender. Serves 4.
Brown beef in frypan. Season with salt, onion salt and pepper. Mix well; drain fat off. Place a layer of cheese over beef. Add dry noodles, then stewed tomatoes over top and water in order given. Cover; cook over high until steam appears. Reduce heat to low. Simmer for 30 minutes.
Dredge meat in mixture of flour, salt and pepper. In a 1 1/2-quart casserole dish, heat oil 1 minute. Add meat. Microwave on High 3 to 4 minutes, stirring frequently to brown meat. Add onion and garlic; microwave 2 to 3 minutes. Stir in water, soup and mushrooms. Microwave on High 4 to 5 minutes, covered, stirring twice. Test beef for tenderness. Slowly blend in sour cream; heat 1 minute. Serve on cooked noodles or rice. Serves 4 to 6.
Combine all ingredients except tortillas. Spread mixture over tortillas and roll up like jelly roll. Refrigerate until firm then slice into rolls. Good for 3 to 4 days in refrigerator.
Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8-inch thick circle. Coat each dough circle with butter, herbs and cheese.
Combine all dry ingredients (except jam) in a large mixing bowl. Beat at low speed until mixture is crumbly. Reserve 2 cups of mixture. Press remaining mixture in bottom of greased 13 x 9-inch pan. Spread preserves evenly on crumb base. Sprinkle remaining mixture over jam. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Preheat oven to 400°. Remove skin from chicken; rinse and dry. Season and coat each piece with oil or dip in milk. Shake; remove excess. Roll in crumbs. Let stand for awhile. Place chicken in an oiled baking pan (line pan with foil for easy clean up). Do not crowd; pieces should not touch. Bake for 45 minutes or more. Crumbs will form a crisp "skin." Makes 4 servings.
Cook spaghetti. Rinse with cold water and drain. Chop all vegetables and add Salad Supreme. Mix all ingredients and add Italian dressing. Will keep in the refrigerator for approximately two weeks.
Caramelize 1/2 cup sugar in heavy skillet, add 3/4 cup water. Cook until like molasses. Cool. Beat egg yolks well, add to rest of ingredients, except vanilla. Cook until boiling, add carmelized sugar. Cook until thick, add vanilla. Cool; when mixture is cool pour into cool baked shell. Top with meringue.
Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk, onion and pimentos; mix well.
Mix all dry ingredients together in bowl. Melt chocolate on stove, then add all ingredients. Stir well, then drop by spoon on wax paper. Let cool until hard, about 2 hours.
Mix eggs, oil, sugar, zucchini and vanilla together, then add baking soda, salt, baking powder, nutmeg, cinnamon and walnuts. Gradually add flour to make the consistency of oatmeal. (You may not need all 3 cups of flour.) Pour batter into 2 greased and floured loaf pans. Bake for 40 minutes to 1 hour at 325°. You can use a Bundt pan, then bake for 1 hour.
Grate cabbage, carrots and pepper; sprinkle with 1 tablespoon salt. Mix and let stand 1 hour. Squeeze and drain. Bring to boil remaining ingredients. After liquid is cool, pour over vegetables. Put in box and freeze.
Sift first four (dry) ingredients together. Cream shortening, eggs and sugar, then add vanilla and lemon juice. Add flour mixture alternately with buttermilk.	Bake in greased and floured tube pan at 350° for 50 minutes.
Melt 3 tablespoons butter in medium size saucepan. Stir in 3 tablespoons flour, mustard and 1/2 teaspoon salt. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute. Add cheese; stir until melted. (Keep warm.)
Brown hamburger. Add onion and cook thoroughly. Drain off excess grease. Add remaining ingredients and simmer for 30 minutes. This freezes well.
Preheat oven to 350°. Fry bacon until crisp; drain and crumble. Reserve drippings. Saute onion in drippings until soft. Add crumbled bacon, beans, cheese and mushrooms. Heat, stirring occasionally, until cheese melts. Place mixture in a 1 1/2-quart casserole. Bake 20 minutes. May be made day before and reheated. Makes 6 servings.
Cook chicken breasts (microwave or otherwise). Cook broccoli. Mix soup, sour cream, mayonnaise, grated Cheddar cheese, lemon juice and seasonings. Drain broccoli and arrange in bottom of flat greased 3-quart casserole dish. Sprinkle generously with Parmesan cheese. Remove skin and bone from chicken.
Thaw the berries. Drain the pineapple and save the juice. Cream together cream cheese, sugar and pineapple. Slice the bananas and put in the saved juice; set aside.
Soften the yeast in 1/2 cup warm water. In a large bowl, combine 1 1/2 cups boiling water, oats, molasses, shortening and salt. Cool a few minutes. Stir in 2 cups flour; add eggs and beat well. Stir in yeast; beat well. Add remaining flour. Mix until smooth. Grease top lightly. Cover and put in refrigerator 2 hours. Turn out on well floured surface; shape into 2 loaves. Place in greased pans. Cover; let rise in warm place about 2 hours. Bake at 375° for about 40 minutes.
Mix jello into strawberries to dissolve. Stir in Cool Whip and sour cream. Refrigerate at least 2 hours before serving.
In small bowl, combine graham cracker crumbs and 1/4 cup oleo; mix well. Press in bottom of 9 x 9-inch baking dish. Bake in a 350° oven for 5 minutes. Cool.
Combine all ingredients. Allow to chill. Then serve on lettuce leaves or salad greens.
In medium saucepan, heat milk over low heat to lukewarm (105° to 110°). Transfer to a large bowl. Stir in sugar, salt and 4 tablespoons margarine. Stir in yeast. Let stand 5 minutes. Stir in egg and rosemary. Gradually add 3 1/2 cups flour. Add up to 1 cup more flour if needed until dough is no longer sticky.
In saucepan, mix vinegar, water, sugar, mustard, salt, pepper, cayenne, lemon juice, onion and butter. Simmer, uncovered, for 20 minutes. Add catsup and Worcestershire sauce; bring to a boil. Add meat to your desired consistency; more meat, less juicy or less meat, more juice! Serve on rolls/bread.
Blend together equal amounts of cream cheese, sour cream and whipped marshmallow. Great for sliced apples and oranges.
Mix first 7 ingredients together. Place mixture into a buttered 9 x 13-inch pan. Sprinkle yellow cake mix over pumpkin mixture, then sprinkle with nuts. Drizzle 1 1/2 cups butter on top. Bake at 350° for 1 hour. Serves 12 or more. May top with whipped topping or cream. Also may want to add a little more spices, if desired.
In a saucepan fry the garlic gently in the olive oil until golden brown. Add the tomato sauce and water and cook 10 minutes. Add the beans, stir gently and continue to cook on simmer until the beans are heated through. Cook macaroni as package directs, drain and add to bean mixture. Stir gently to combine. If it gets too thick, add a little more water. Add parsley to taste. Serve with grated cheese.
Add sugar, butter and milk. Stir until mixture comes to a boil. Boil mixture 8 minutes, stirring constantly. Remove from heat; add marshmallows and peanut butter. Stir until melts. Keep stirring until thick enough to pour into buttered dish.
Slice eggplant diagonally in 3/4-inch thick pieces with two slits. Saute eggplant and onion in vegetable oil until limp. Add corned beef. Season with sugar and shoyu according to taste. A quick and easy meal, great with rice.
Stir jello in boiling water. Add cranberries and crushed pineapple with juice. Let jell; freezes well.
Cream sugar and margarine. Add eggs and vanilla. Mix. Add dry ingredients and juice. Mix well. Add cherries and nuts. Bake in foil-lined or greased pans at 350° for about 1 hour and 20 to 30 minutes.
First Layer: Mix flour, butter and nuts and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Mix ingredients well and chill. Pour over fresh fruit of any kind and serve. Serves 8.
Combine cooked spaghetti, eggs, 1/2 cup Parmesan and oleo. Place into 10-inch pie plate and shape into a crust shape. Spread cottage cheese on crust. Add meat sauce on top of cottage cheese. On top of meat sauce, place Mozzarella cheese. Sprinkle grated Parmesan on top. Place in 350° oven for half hour.
Brown meat and drain. Cook soups and cheese together until cheese melts. Watch and stir this frequently to prevent burning. Spread meat in ungreased 13 x 9-inch pan. Pour soup mixture over top. Place Tater Tots on top. Bake uncovered 30 to 40 minutes or until Tater Tots are crisp on top.
Preheat oven to 425°. With mixer, beat pumpkin, sweetened condensed milk, eggs, spices, and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake 35 to 40 minutes longer. Cool. Serves 8.
In medium skillet, brown beef and onion; drain. Stir in flour, salt and garlic. Add 1 1/4 cups milk and cream cheese. Cook and stir until mixture is smooth and bubbly. Add a little of this mixture to the beaten egg; return to mixture in skillet. Cook and stir over medium heat until mixture thickens. Stir in cooked broccoli; set aside. Line a 9-inch pie plate with 1/2 the pastry. Spoon meat mixture into shell. Cut Monterey Jack cheese into slices and arrange on top of mixture. Adjust the top crust of the meat pie. Seal. Use fork to make perforations in the pie crust. Brush top with a little milk. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes before serving.
Melt shortening in heavy pan. Arrange in the following order: onion, potatoes, ground beef, rice, celery and beans. Combine seasonings in liquids and pour over stew. Bake in 350° oven for about 1 1/2 to 2 hours.
Combine all ingredients in blender; process until smooth. Makes 1 1/4 cups or the equivalent of 1 can.
Cook chicken in water until done, remove chicken and put noodles in the water. Cook noodles as directed on package. Drain, then add mushroom soup, chicken soup and sour cream. Mix well. Then add chicken, stir together and mix well. Pour in 9 x 13-inch casserole dish. Crumble crackers and pour over casserole. Then melt butter and pour over crackers. Bake at 425° for 20 to 30 minutes.
Place cubed bread in 9-inch square casserole. Combine cheese, margarine, mushrooms and ham. Sprinkle over bread. Beat eggs, milk and seasonings. Pour over bread and cheese. Refrigerate overnight. Bake at 325° for 40 to 45 minutes. Serves 6.
Do not brown meat. Do not peek while cooking. Cut ingredients to suit your taste, any size. Mix gently all ingredients in a casserole dish and cover. Bake 5 hours at 250°.
Mix these by hand. Grease pan. Bake at 350° for 75 to 85 minutes. Cool 30 minutes in the pan before removing.
Cream first 4 ingredients. Cut angel food cake into 1/2-inch slices. Place on 9 x 9-inch dish. Layer creamed mixture, Cool Whip and cherry pie filling. Chill and serve.
Mix nuts and coconut. Spread in bottom of greased 9 x 13-inch pan. Mix cake according to directions on box. Pour batter over nuts/coconut mixture in pan. Melt oleo and cream cheese; blend in powdered sugar; pour over cake mix and spread evenly. Bake 35 to 40 minutes in 350° oven. Allow to cool completely before cutting. Cake will crack as it cools.
Mix all ingredients together. Roll into balls (meatball size). Bake at 350° for 15 to 20 minutes. (You can freeze them unbaked.)
Mix all ingredients and drop by teaspoonful into deep hot oil. Hush puppies will turn themselves when underside is brown. Cook until golden brown on all sides. May take more or less to make stiff batter.
Combine margarine, milk and cocoa in saucepan. Cook over low heat until margarine melts, stirring constantly. Remove from heat; add remaining ingredients. Mix well and pour into pie shells. Bake at 350° for 45 to 50 minutes.
Cook peas, onion, ham and garlic together for 10 or 15 minutes. Whisk vinegar and jalapeno pepper together and add the oil slowly in a stream and whisk until mixed. Add oil mixture to the pea mixture. Stir in the lemon juice and green onions; salt and pepper. Marinate for at least 1 hour, stirring occasionally. (This will keep for many days refrigerated.)
Heat oleo, red pepper, salt and flour. Add cheese and Rice Krispies. Roll into small balls. Press with fork. Bake in 375° oven for 10 minutes.
Cut bacon slices in half. Layer bacon and rice in 9 x 13-inch baking dish. Combine dry soup mix, soup and water in bowl; mix well. Pour half the mixture over rice. Arrange chicken over rice. Layer mushrooms and remaining soup mixture on top. Sprinkle with pimento. Bake, covered, at 350° for 1 1/2 hours or until chicken is tender.
Melt 2 tablespoons margarine in a medium saucepan; add flour and milk. Cook until slightly thickened, stirring constantly. Add eggs, green pepper, onion, salt and Worcestershire sauce. Stir in crabmeat and mayonnaise. Mix well. Stir in cheese.
Chop cabbage, tomatoes and peppers together. Add corn and beans. Pack into quart jars. Add 1 tablespoon salt and 1 teaspoon vinegar per quart jar. Fill with cold water. Seal and store in cool place. Makes 17 to 20 quarts.
Combine chicken broth and vegetables in a large pan; bring to boil. Cover. Reduce heat and simmer 10 minutes or until tender. Stir in chicken soup, chicken and pepper. Put in a 9 x 13-inch baking dish. Combine flour, milk and butter. Pour over chicken mixture. Bake at 350° for 55 minutes.
Saute mushrooms, celery, onion and garlic in oil in a heavy ovenproof Dutch oven until tender. Add rice and cook until rice is straw-colored. Add chicken broth and next 5 ingredients. Remove from heat. Cover and bake at 350° for 30 minutes. Add shrimp, chicken and Parmesan cheese to rice mixture, stirring well. Cover and bake an additional 30 minutes or until liquid is absorbed and rice is tender.
Mix all the ingredients in a casserole dish, ungreased. Mix in some Cheddar cheese and put the rest on top. Heat in a 350° oven for about 20 minutes.
Remove 1 1/2 cups beans and mash smooth. Set aside. In a large pan, in oil, cook ham, vegetables and spices until vegetables are tender and begin to brown. Add tomatoes, broth, spinach and mashed beans. Heat to boiling, then simmer 15 minutes. Add whole beans and heat through. Sprinkle each bowl with grated Parmesan.
Knead together all ingredients. Put into bread loaf pan. Bake at 350° approximately 1 1/4 hours. Let it brown to your liking. You can top with catsup or barbecue sauce the last 1/2 hour of baking.
Separate the dough into eight triangles. Place a sausage on wide end of each triangle and roll up. Place, tip down, on an ungreased baking sheet. Bake at 400° for 10 to 15 minutes or until golden brown.
Drain pineapple; reserve syrup. Sift flour and soda together. Cream margarine and sugar. Add flour mixture, vanilla and 1 tablespoon pineapple syrup. Stir in corn flakes. Press into balls 1 1/4-inches in diameter. Place on greased cookie sheet and make an indentation in each with thumb. Fill with crushed pineapple. Sprinkle with chopped nuts. Bake in oven (350°) for 20 minutes. Store uncovered.
Combine sugar and syrup in pan and let mixture boil slightly. Remove from heat and add peanut butter and corn flakes. Mix well. Pour into greased pan and press down. Cut into squares while still warm. Store in covered container.
Preheat oven to 325 degrees. Spray 8 wide mouth pint jars with non stick cooking spray. Cream shortening and sugar in mixing bowl until light and fluffy. Stir in applesauce, water and eggs. Add mixture of flour, soda, baking powder, salt and spices. Fill prepared jars 2/3 full. Place on middle oven rack leaving as much space as possible between jars. Bake for exactly 45 minutes. Remove jars from oven one at a time. Seal quickly with 2 piece lids pressing bread down if necessary. Cool.
In medium pan melt 1/4 cup butter. Pour into foil lined 15 x 10-inch jelly roll pan. Arrange crackers over butter. In same pan melt remaining butter; add sugar. Bring to boil over medium heat and cook 2 minutes, stirring occasionally. Remove from heat. Add sweetened condensed milk. Spread over crackers. Bake in preheated 425° oven for 10 to 12 minutes until bubbly and slightly darkened. Remove from oven; cool 1 minute. Sprinkle with chocolate chips; let stand 5 minutes until melted. Spread chocolate. Sprinkle with nuts. Press into candy. Refrigerate until chocolate is set. Cut into 2 x 1 1/2-inch pieces.
Crumble hamburger and brown. Drain. Add tomatoes (chopped up), tomato sauce, bouillon and onions. Simmer 1 hour. Add carrots and cabbage; continue cooking until tender. Do not overcook vegetables.
Heat jelly in saucepan until melted. Stir in mustard. Add meat. Simmer until heated through.