HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients and pour into baking dish. Combine cornflakes, almonds and butter. Sprinkle on top of chicken. Bake at 350 degrees for 40 minutes.
Beat salt and egg whites until mixture forms soft peaks. Add sugar gradually until smooth and glossy. Continue beating and add a little Karo syrup a little at a time, beating well after each addition until frosting peaks. Fold in food coloring (optional) and vanilla.
Chop scallions and dried beef into small pieces. Mix in cream cheese. With wet hands, form into ball and refrigerate 1 hour. May be rolled in finely chopped walnuts.
Slice bacon into strips or squares and fry; drain off half of the fat. Add chopped onion and peppers. Fry until soft. Add can of tomatoes and simmer for 15 minutes or so. Salt to taste. This Hungarian dish can be eaten like soup or with rice, noodles or crusty bread.
Sift together flour, soda, baking powder and salt. Cream shortening and peanut butter. Add sugar and continue creaming. Add egg to creamed mixture. Add dry ingredients and mix well. Roll into small balls. Place on cookie sheet and flatten each ball with fork tines. Bake 10 minutes in 375° oven.
Cook zucchini and shallots in butter in large heavy skillet until tender. Stir in green beans, marjoram, thyme, salt and pepper. Heat, stirring occasionally, until hot through. Combine sour cream, mustard and flour; stir into vegetables. Heat and stir until hot and thickened. Serve garnished with tomato wedges.
Slice oranges and lemons. Squeeze out juice and pour hot water over them. Add sugar. Let stand until cool. When ready to serve, add ginger ale and pineapple juice. Stir well.
Beat oil, sugar and eggs for 3 minutes. Combine flour, baking powder and baking soda. Add to wet ingredients, beating until well mixed. Spread batter into 9 x 13-inch baking pan. This batter is stiff; you may need to lightly wet your hands with cold water and press into pan. Bake in preheated 350° oven about 25 to 30 minutes or until golden brown. Invert onto rack and cool. Slice into thirds. Arrange cookies on cookie sheet and return to oven to bake until golden brown and crisp. Cool on rack.
Mix butter, sugar, egg yolks, applesauce. Blend until smooth. Sift flour. Add other dry ingredients. Add together, then add vanilla, nuts and raisins. Fold in stiffly beaten egg whites. Pour in 2 (9-inch) greased cake pans. Bake at 350° for 40 minutes or until done.
Beat cream cheese and powdered sugar together. Slowly beat in milk. Fold in peanut butter until creamy. Add Cool Whip and fold until blended well. Pour into graham cracker crust and freeze with cover. Serve with hot fudge sauce or plain.
Cook mushrooms, onion and green pepper in fat for 5 minutes. Blend in chili sauce, water, salt, pepper, garlic salt, Worcestershire sauce and olives. Pour over steak. Cover tightly and bake at 300° for 1 1/2 to 2 hours or until meat is tender.
To prepare mush, bring 4 cups water and 2 teaspoons salt to a boil in a large soup pot. In a large bowl, add corn meal to 2 cups cold water; mix until smooth. Add this mixture to the boiling water and cook on medium heat until thick, about 10 minutes, stirring often. Cover with lid; cool only enough to handle it.
Wash chicken and pat dry. Split chicken through back and leave the breast whole. Put in baking pan with breast side up. Stuff with celery, onion and carrot. Add enough water to cover bottom of pan. Bake about 45 minutes, basting occasionally. Before chicken is done, add all seasoning and a can of cream of mushroom soup, diluted with water. Baste again and continue to cook about 15 minutes or until done.
Blend cream cheese and pineapple together with electric mixer. Stir in onion, salt and 1 1/2 cup nuts. Cover with extra nuts and chill. Scoop out pineapple, after cutting a pineapple lengthwise. Use waxed paper to line inside of pineapple to prevent juice from making dip soggy. Fill pineapple with chilled dip.
Heat an 8-inch nonstick skillet. Combine eggs, milk and flour. Let stand several minutes. Meanwhile, combine cream cheese, powdered sugar and half and half and whip until smooth and fluffy. Also, over low heat, melt the strawberry preserves until liquidy. Pour 2 tablespoons batter into skillet and immediately tilt pan until bottom is covered entirely. When edges start to brown, turn crepe over to brown other side. When all crepes are made, fill each with a tablespoon of cream cheese filling and roll up. Dribble the melted strawberry preserves over the tops of the rolled crepes. Garnish with fresh strawberries and serve.
Grill the chicken breasts over medium-hot coals for 15 to 18 minutes, turning once, or until tender and juices run clear. Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside. In a large bowl, toss pasta, red pepper, celery, onion and dill.
In a mixing bowl, combine flour, brown sugar and butter. Blend at low speed until crumbly. Stir in the nuts. Press about 2 3/4 cups into the bottom of an ungreased 9 x 13-inch pan. To the remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon over bottom layer. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool on a wire rack. Cut into squares. Serve with whipped cream if desired. Serves 12 to 15.
In a large pot, brown turkey. Drain any excess fat. Add onion, pepper and garlic. Stir until onion changes color. Add remaining ingredients and simmer 1 1/2 hours. (One cup with 5 crackers equals 8 grams total fat.)
Cream oleo & sugar; beat eggs in one at a time. Add flour and mix well, then add pecans. Pour in greased pan and bake at 350 degrees for 30 minutes until done.
Preheat oven to 350 degrees F.Lightly wipe the bottom of an 8-inch square cake pan with vegetable oil. Sprinkle the bottom of the pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside. In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean.
Mix buttermilk, chives, sour cream, lemon juice, caraway seed, salt and pepper in a large glass or plastic bowl. Add cabbage, carrot and onion. Toss. Cover and refrigerate about 2 hours or until chilled. Makes 6 servings.
Make crust following directions on package or use an 8-inch packaged crumb crust. Preheat oven to 350°. In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes (center will be soft but will set upon cooling). Cool to room temperature. Cover and chill several hours. Garnish with pie filling. Makes 6 to 8 servings.
Cook and drain sausage. Mix with corn, 3 tablespoons of butter, eggs, Italian seasoned bread crumbs and chopped green pepper in 8 x 2-inch casserole. Tear two slices of bread into small pieces and mix with 3 tablespoons of melted butter. Place on top of other ingredients. Bake at 350° for 20 minutes.
Soak beans in water overnight or bring to boil for one minute. Turn off and soak 2 to 3 hours. Cook until soft. Fry bacon and ground beef. Add vegetables and saute until soft. Add to beans. Add remaining ingredients and let cook for several hours in slow cooker. Adjust seasonings, if necessary.
Chop dates. Set aside. Blend pudding mix and biscuit mix. Cut in oleo. Mix in egg, lemon juice and dates. Drop by spoonfuls on ungreased cookie sheet. Flatten with a tablespoon dipped in sugar. Bake at 375° for about 10 minutes. Cool. Enjoy!
Beat all together. Bake in greased large iron skillet or any other appropriate baking pan at 350° to 400° for 40 to 45 minutes. Don't have the skillet hot like for regular corn bread, just warm enough to grease.
Saute onions in margarine and mix with everything but stuffing mix and place in casserole dish. Put stuffing mix on top and slice pats of margarine over stuffing. Bake at 350° for 30 minutes.
Combine peanut butter, sugar, butter and graham cracker crumbs; spread in a 9 x 13-inch glass baking dish. Microwave on High for 1 minute to set. Spread melted chips over peanut butter mixture. Chill and cut into squares. Serves 10.
Mix all ingredients. Spray casserole dish with Baker's Joy. Bake at 375° until it begins to brown.
Chop all of the vegetables in bite-sized pieces in a 3-quart bowl. Add prepared salsa; mix and serve with corn chips of your choice.
Spread crescent rolls together onto a pan; bake at 375°. Let cool completely. Blend well the cream cheese and mayonnaise; spread on cooled crust. Top with chopped raw vegetables of your choice.
Boil the first 4 ingredients for 5 minutes. Cool. Add juice; strain. Use 3 or 4 tablespoons syrup per glass.
Mix together all ingredients, except corn flour, then roll out tamales to the size you prefer (three-inch tamales is my choice). Coat tamales by rolling in corn flour. It should make 20 dozen. Put tamales in a large pan.
Saute chopped onion in butter. Cook broccoli according to package directions. Add to broccoli the sauteed onion, Cheez Whiz, undiluted soup and rice. Bake at 350° for 30 minutes.
Saute margarine and mushrooms. Add cooked broccoli, soup and cheese (melted). Serve with fresh vegetables or chips.
Saute pepper and onion until light brown. Add to cooked rice. Add rest of ingredients and mix lightly. Put in loaf pan or casserole and bake about 1 hour at 375°.
Saute onions and green pepper in fat. Add ground beef and brown. Add all other ingredients and simmer on low for 45 minutes.
In 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often. Makes 4 servings.
Mix flour with sugar; add butter, beaten eggs and coconut, then add milk. Pour into unbaked pie shell. Bake at 375° for 30 minutes.
Heat oven to 375°. Mix together sugar and flour. Beat in thoroughly eggs, milk, vanilla and butter. Fold in nuts. Pour into pastry lined pan. Bake 40 to 50 minutes. Serve slightly warm, plain or with whipped cream.
Blend salt and flour. Add water a little at a time. Knead dough 7 to 10 minutes until firm. Roll dough 1/2-inch thick. use cookie cutters for shape. Cut hole for hanging with a nailhead. Bake on ungreased cookie sheet for 30 minutes at 325°. When cool, paint, varnish or glitter. Let dry. String or use colored ribbon. hang on your Christmas tree.
Mix all ingredients well. Shape into balls the size of small walnuts. Place into 9 x 13-inch baking pan.
Put bread and water in a bowl. Add rest of the ingredients. Mix well and shape into four 1/2-inch thick patties. Cook in greased frying pan over medium heat, turning once on both sides.
Brown onion and ground meat in olive oil. Add tomato sauce. Simmer. Boil large package of wide egg noodles and add sour cream and cream cheese. Layer 1/2 noodles mixture, 1/2 sauce, 8 ounces or more of grated Cheddar cheese, 1/2 noodle mixture, 1/2 sauce and 8 ounces or more grated Cheddar cheese. Bake 1 hour.
Place cut up broccoli in the bottom of rectangular, glass baking dish. Put cut up chicken breasts on top. In a separate bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken. Top with grated cheese and sprinkle bread crumbs over the cheese. Bake 1 hour at 350°.
Mix oil, eggs, sugar and vanilla. Sift dry ingredients; blend with first mixture. Add apples and pecans. Pour into a greased and floured pan. Place in a cold oven. Bake at 350° for 1 hour and 10 minutes. Remove from pan while still hot.
Mix flour and sugar well. Mix egg, milk and Pet milk well. Pour in flour and sugar mixture. Stir vanilla and butter well and add to mixture. Cook in double boiler until thickens. Cool.
Cut up cucumbers in pan and add 1 tablespoon of salt. Drain. Add vinegar, sugar and pepper. Let sit one hour. Place in Ziploc bags. Keep at least 24 hours in freezer before eating. Good!
Mix together all ingredients and drop by teaspoonfuls on ungreased cookie sheet. Flatten each cookie with fork that is dipped in sugar. Bake in a 325° oven for 15 to 18 minutes. Makes 2 dozen cookies.
Combine the cream cheese and whipping into crock-pot. Cover and heat on high until the cheese is melted, about 45 minutes. Add the Parmesan cheese, crabmeat, onion soup mix, Worcestershire sauce and minced garlic and blend thoroughly. Cover; cook on high for 30 minutes. Shortly before serving, add the lemon juice and mix thoroughly. Salt to taste. Sprinkle the dip with fresh minced chives as the garnish. Serve with saltines, variety crackers or toast. This is a great appetizer around the holidays!
Cut hot dogs into 3/4-inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2-quart casserole or serving dish. Cover. Microwave at High 1 1/2 to 2 1/2 minutes, until hot. Stir in hot dogs; cover. Microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks. Makes approximately 1 quart.
Press thawed hash browns between paper towels to remove excess moisture. Press into bottom and up sides of ungreased 9-inch pie plate. Drizzle with melted margarine. Bake at 425° for 25 minutes. Combine ham, cheese and green pepper; spoon over crust. Mix eggs, milk and pepper. Pour over hash browns. Reduce heat to 350° and bake for 20 to 30 minutes. Allow to cool 10 minutes before cutting. Serve with salsa. Serves 6.
Mix all ingredients, except egg whites. Beat egg whites until stiff and fold into batter. Bake at 325° for 1 hour and 15 minutes.
Pour off fruit juices; heat juices and enough water to make 2 cups to dissolve gelatin. When mixture cools, add cola drink. After gelatin mixture has thickened slightly, add fruit and nuts to cream cheese. Chill until mixture is firm before serving.
Brown ground beef and onion; drain off fat. In large pot, add beef, beans (include juice), tomatoes and chili powder to taste. Cook until beans are tender.
Coat roast with Kitchen Bouquet and seal in foil. Bake at 350° for 1 hour. Reduce heat before you leave for church to 250°; when you get home you will have a juicy, done roast ready to eat.
Combine coconut and milk. Stir in vanilla and chocolate chips. Set oven at 350° and grease cookie sheet. Drop dough by teaspoon one-inch apart on cookie sheet. Bake 10 minutes until brown. Remove at once and cool.
Boil chicken until tender with salt and pepper to taste. Bone chicken and put back in broth.
Melt first 6 ingredients in a double boiler. Mix all other ingredients together into a crumb mixture. Sprinkle 2/3 of crumb mixture on bottom of 13 x 9 x 2-inch cake pan. Pat down. Pour melted mixture over top; add remaining crumb mixture. Pat down. Bake at 350° for 20 to 25 minutes.
Cream oil and sugar. Add and beat until light the egg. Add vanilla and applesauce. Stir in remaining ingredients. Blend well and drop by teaspoon onto lightly oiled baking sheet. Bake at 375° for 10 minutes. Cool on a wire rack.
Season game hens inside and out with salt and pepper. In small saucepan, cook almonds, rice and onion in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring mixture to boiling, stirring to dissolve cube. Reduce heat; cover and simmer slowly about 20 to 25 minutes or until liquid is absorbed and rice is fluffy. Stir in drained mushrooms. Lightly stuff hens with rice mixture. Place, breast up, on rack in shallow baking pan. Brush with melted butter. Roast, covered, at 400° for 30 minutes. Uncover and roast 1 hour longer, basting with butter last 15 minutes.
Cut up artichoke hearts in quarters. Mix with olive oil and bread crumbs to desired consistency. Add cheese and oregano to taste. Add water, about 1/4 cup so that it doesn't dry out. Cook in microwave about 10 minutes on Medium. If not hot enough, cook last minute or two on High. Do not burn or dry out by overcooking.
In a large pot, cook ground beef; drain fat. Cook onions with meat until tender. Stir in remaining ingredients; heat to boiling. Cover, reduce heat and simmer until tender. Serves 6.
Brown beef in frying pan; drain fat. Add tomato sauce, onion and both seasonings. Simmer, uncovered, stirring frequently for 5 minutes. Separate biscuits. Place each one in bottom and up the sides of a greased (use Pam) muffin pan. Spoon meat mixture into biscuit cup. Sprinkle each with grated cheese. Bake at 400° for 10 to 12 minutes. Serve warm.
Cut chicken into desired pieces and season thoroughly with dry seasonings. Dredge chicken in flour. Combine water, eggs and Tabasco sauce in a large bowl. Mix well until eggs are beaten. Place chicken in water mixture. Let set for 30 minutes. To obtain full flavor, let mixture set in refrigerator overnight. Drain water from chicken and dredge in flour again. Place chicken in 375° oil until golden brown.
Preheat oven to 350°. Grease pans. Mix the first 9 ingredients; add flour, then mix in zucchini, nuts and raisins. Mix well. Makes 3 loaves.
On wax paper, combine flour, sage and thyme. Coat chicken lightly with mixture. In skillet over medium-high heat, in hot margarine, cook chicken for 10 minutes, or until browned on both sides. Put chicken to side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes, or until chicken is tender. Serve over rice. Garnish with fresh thyme, if desired.
Peel potatoes, trim carrots and place in large saucepan. Cover with cold water, stir in salt. Bring to boiling. Reduce heat and simmer, covered, until tender; drain. In 10-inch heavy skillet, heat sugar over medium heat until sugar melts and becomes golden brown, stirring frequently with wooden spoon. Stir in butter until almost melted. Stir in cooked vegetables until evenly glazed (3 to 4 minutes).
Saute onion in oil in large skillet over medium heat until soft. Add ground chuck, breaking up meat as it browns. Stir in rice, chicken broth, cumin, salt and pepper. Cover; simmer for 20 minutes. Remove from heat. Stir in Feta and Ricotta cheeses, eggs, pecans and parsley. Taste; add additional salt and pepper, if needed.
In a electric skillet, fry 10 slices bacon. Remove and drain about 4 tablespoons grease. Place frozen French fries in pan and brown. Sprinkle with salt and pepper to taste. Cover pan and cook over low heat until browned. Mix 1 dozen eggs and pour over browned fries. Reduce heat and cover. Cook 3 minutes and add bacon and cheese and continue cooking for 5 to 10 minutes, until eggs are set. Cut into squares and serve with cinnamon rolls and fruit.
Grind apricots. Add coconut and milk. Roll in small balls and roll in 10x sugar. Keep uncovered a few hours to dry slightly.
Peel and slice potatoes and place in bottom of pan. Fry pork chops, then drain excess grease, then place on top of potatoes. Pour mushroom soup from can onto pork chops and spread. Place in oven; cook until potatoes are done.
Preheat oven to 350°. Grease 5 miniature loaf pans (4 1/2 x 2 1/2 x 1 1/2-inches). Beat eggs in mixing bowl. Add remaining ingredients and stir just until blended. Divide batter among prepared pans. Decorate with cherries. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Evenly spread refried beans on a 15-inch round platter. In a mixing bowl, mix the sour cream, mayonnaise and taco seasoning until thoroughly mixed. Spread evenly over beans. Mix together avocados, lemon juice, salt and pepper. Spread this evenly over sour cream mixture. Layer the next ingredients in this order: chopped tomatoes, green onions, olives and Cheddar cheese. Cover with plastic wrap; refrigerate until ready to serve. Serve with tortilla chips.
Combine veggies. Mix dressing, mustard and garlic. Pour over salad; toss.
Cream butter and sugar. Add flour and eggs; beat well. Add buttermilk and vanilla. Bake at 325° for 50 to 60 minutes. Top should be golden brown.
Cover bottom of greased 9 x 13-inch dish with hash browns. Brown onion and sausage; drain. Spread over potatoes. Cover with cheese. Mix eggs and milk; season to taste. Pour over mixture in dish. Refrigerate overnight. Bake at 350° uncovered for 50 minutes.
Slice tomatoes and combine with onion. Combine rest of ingredients and toss into tomatoes and onion.
Heat oven to 350°. Heat chocolate and shortening, in 2-quart saucepan, over low heat, stirring constantly, until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased pan, 8 x 8 x 2-inch. Bake for about 30 to 35 minutes; let cool. Cut into about 2-inch squares.
Melt chocolate in microwave. Crush pretzels and add to melted chocolate. Add peanuts and mix until coated. Drop by spoonfuls onto waxed paper. Store in cookie tin or Ziploc bag. Makes 3 or 4 dozen pieces.
In a glass, fill it 1/3 full with root beer. Stir several spoonfuls of ice cream into root beer. Pour glass 3/4 full with rootbeer. Top with ice cream.
Mix cream cheese, milk and sugar in large bowl with whisk. Gently stir in whipped topping. Spread on bottom of crust.
Mix all ingredients well. Put waxed paper in deep large pan. Put layer of mixture. Put a layer of cookies until all done. Press down. Let sit in cool place (do not refrigerate) for 4 days.
Sift together the first 6 ingredients. Combine the next 6 ingredients. Combine the two mixtures. Bake in a greased 8 x 12-inch pan for 45 minutes at 350°. Serve with whipped cream or ice cream. Serves 8.
Mix ingredients together. Put into a greased and floured loaf pan. Bake at 350° for 1 hour. Brush melted butter on top.
Combine oil and sugar; mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Makes 4 layers. Bake at 325° for 25 to 30 minutes. Frost with cream cheese and powdered sugar.
Mix all together and pour in unbaked pie shell. Bake at 350° until golden brown or well done.
Dissolve the gelatine in 1/4 cup cold water. Add boiling water to completely dissolve the gelatine. Place all ingredients (except peaches), including gelatine mixture, in blender; thoroughly blend.
Cut up bacon slices and simmer with onion in a large Dutch oven. When bacon is brown and onions golden, add boiling water and tomatoes, cut up. Boil for 5 minutes. Add remaining ingredients and simmer for 1 hour or more. If necessary, skim top.
Pour oil in a large pot. Add diced chicken, garlic powder and onion powder. Saute chicken until it is no longer pink and juices run clear. Add beans (do not drain), salsa, cumin and cheeses. Stir. Add 1 cup of water. Cook 2 hours on medium/low heat.
Cook onion in butter, add potato, cut up broccoli, broth, a pinch of soda and boil 30 minutes. Put in a blender a little at a time. A very good soup; the potato is what thickens it. Be sure to cover top of blender as it may spurt out.
Mix all ingredients together, except chips. Pour into large baking dish. Sprinkle crushed chips over top. Bake for 30 minutes at 325°. Good for leftover Thanksgiving or Christmas turkey!
In double boiler, mix all ingredients. When butterscotch is melted, dip out by tablespoon onto wax paper.
Mix first 5 ingredients. Split party rolls open. Spread top and bottom with blended mixture. Add ham to rolls and top with Swiss cheese. Place rolls together. Place rolls on aluminum foil and wrap tightly. Heat in 400° oven for 10 minutes. Can be frozen and then heated when ready to use.
In glass pie plate, spread softened cream cheese. Next, pour jar of salsa on cream cheese and spread to sides. Top with olives and cheese, respectively. Cook in microwave, usually needs approximately 7 minutes. Serve with nacho chips.