HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. In a small bowl, combine chicken and 1/2 of the cheese. Separate crescent dough into 8 triangles. Place about 1 1/2 tablespoons chicken mixture into wide end of each triangle. Roll up from end to point.
Mix all together and bake in a tube pan at 350° for 1 hour. Glaze while still hot.
Saute onions and mushrooms in butter until tender. Add crabmeat and sherry; heat thoroughly. Garnish with parsley and lemon wedges.
Cream butter and sugar. Add flour and mix. Add small chunks of cheese and mix well. Place apples in quart casserole dish and spread cheese mixture on top. Bake at 325° for 30 to 35 minutes.
If scallops are big, cut in half. Heat butter in a 3-quart pan until melted. Cook and stir in mushrooms, parsley and onion over low heat for 5 minutes. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat and stir in milk. Heat to boiling and stir one minute; stir in fish, shrimp and scallops. Cover and cook 3 to 5 minutes. Stir in sour cream and sherry. Heat through. Makes 6 servings. Serve on rice or pastry shells.
Fix graham cracker crust using 1 stick butter to 1 1/2 packages graham crackers. This will make 2 (9-inch) pie crusts. Whip 1 pint whipping cream with 1 teaspoon sugar. Fold in 24 marshmallows, cut in 8 pieces each, 3/4 cup pecans and 1 1/2 cups crushed peppermint candy. Pour into the graham cracker crust; shave Hershey bars all over the top. This is to be kept in the freezer, covered with wax paper, until you serve it.
Wash and dry cucumbers; cut in slices. Also slice the onions and sweet bell peppers. Sprinkle with salt; let stand 1 hour and drain. Boil sugar and vinegar and spices until sugar is dissolved. Add cucumbers, onions and peppers; let boil 20 minutes. Put in jars and seal.
In a large, heavy-bottomed pan, over medium heat, melt margarine. Add onions; saute, stirring often, until caramelized, but not burned, 15 to 20 minutes. With slotted spoon, remove onions to medium bowl. Add beef to pan; brown well on all sides. Return onion and any juices to pan. In small bowl, mix flour, sugar, cumin, salt and pepper. Add to pan; stir 1 minute, until bubbly. Gradually add broth, stirring to scrape drippings from pan; simmer 10 minutes. Heat broiler. Place 1/2 cup fettuccine in each of 4 (about 16 ounce) ovenproof bowls; divide beef mixture over pasta. In medium bowl, stir cheeses together; sprinkle over beef. Broil until cheese is melted and lightly browned, about 5 minutes. Makes 4 servings.
Saute nuts in butter. Set aside to cool. Beat eggs until frothy. Add sugar and beat until stiff. Add remaining ingredients (including nuts) and churn.
Preheat oven to 350°. Grease and flour a 12 or 13-inch long glass Pyrex dish. Prepare cake mix as instructed on box. Bake until done. Then set aside until fairly cool.
Mix ingredients together and pour into baked pie shell. Chill and serve. May use graham cracker crust.
Drain juice from pineapple and put on marshmallows which have been cut in half. Let stand 1 hour. Then drain marshmallows and add them plus the fruits to the cream which has been whipped stiff. Allow to set for 1 hour. Use as a dessert or put on lettuce leaf for a salad.
Spray a skillet with nonstick cooking spray. Brown the onions and beef in it. When browned, place beef and onions in the crock-pot. Add all other ingredients in a 5 or 6-quart crock-pot. Stir to mix thoroughly. Set heat setting to low, allowing stew to cook for 8 hours. Stir occasionally. Serve with corn muffins or Jiffy biscuits.
Brown steak on both sides in small amount of oil. Drain liquid from skillet. Chop onion and place on top of steaks along with mushrooms and their liquid. Add butter. Cover and simmer for 30 to 45 minutes until tender.
In mixer, place water, honey and yeast. Let yeast soften. Add at once all the rest of the dry ingredients, making sure salt is mixed into flour before adding to yeast mixture. (Use dough hook on mixer.) Add jalapeno and onion. Continue to mix for 10 minutes on medium speed or knead by hand until it becomes elastic in consistency.
In a mixing bowl, mix the first 6 ingredients well. Add the remaining ingredients. Mix and pour into a well-greased 13 x 9 x 2-inch pan. Bake at 375° for 35 minutes or until brown.
Combine all wet and dry ingredients together. Pour into 2 loaf pans. Bake at 350° for 30 to 40 minutes. Makes 2 loaves.
Combine all ingredients but salad oil in small bowl. With mixer on low speed, add salad oil. Store in refrigerator; serve with fruit salads.
Mix sugar and cocoa together. Add rest of ingredients. Boil 1 minute (no longer). Serve over ice cream or white cake. Keeps in refrigerator for 2 weeks.
Pour water over oats and set aside for ten minutes. Cream sugar, brown sugar and butter. Add dry ingredients, oats and half of chocolate chips. Mix well. Top with remaining chocolate chips and nuts. Bake at 350° for 40 minutes. May be topped with whipped topping.
Brown meat on all sides. Add garlic, salt, pepper, ginger and sugar. Cover and cook over low heat for 20 minutes. Remove meat. Add soy sauce, green peppers, bean sprouts and onion. Cook, covered for 5 minutes. Move food away from center of skillet; add tomatoes and cook, covered, 5 minutes longer. Make a smooth paste of cornstarch and water. Add to hot mixture. Stir gently and cook until thickened. Stir in meat and serve with rice.
In oleo saute green pepper, onion and celery. Add mushrooms, drained. Boil chicken or chicken breasts. Melt cubed Velveeta and add undrained Ro-Tel. Combine vegetables, cheese and cooked spaghetti. Mix in chopped chicken and LeSueur peas. Mix and bake, covered 10 to 15 minutes at 350°. Can be made ahead.
Chop lettuce and mix with celery and shallots. Add orange slices and almonds. Mix remaining ingredients to make dressing. Toss dressing with salad.
Wash and sort the peas. In a medium saucepan, combine the peas and 4 cups water and bring to boiling. Reduce the heat and simmer, covered, for 45 minutes. Drain the peas, reserving the liquid. Set both the peas and liquid aside. In a Dutch oven, saut the onion in the bacon drippings until golden. Add water to the reserved liquid to make 4 cups. Add the water, peas, rice, salt and pepper to the onions and bring to a boil. Reduce the heat; cover and simmer for about 35 to 40 minutes until the peas and rice are tender and the liquid is absorbed. Crumble the bacon and stir into the Hopping John. Makes 8 servings.
Combine cake mix, 1 egg and melted margarine. Press into ungreased 9 x 13-inch glass pan.
Beat eggs until light and frothy. Add sugar, oil and vanilla, mixing until thick. Add zucchini and stir thoroughly. Sift salt, soda, baking powder, cinnamon and flour. Add to the first mixture and stir until smooth. Add nuts. Bake in tube cake pan at 350° for 1 hour.
Drain fruits and mix juice with water to have 3 1/2 cups liquid. Heat juice and stir in gelatin to dissolve. Mix fruits with gelatin in a 9 x 13 glass dish and congeal until solid.
Combine beef mixture, soy sauce, brown sugar, mushrooms, soup and cooked rice. Place all into hollowed out pumpkin. Replace pumpkin top and oil all of pumpkin with cooking oil. Place on cooking sheet; bake 2 hours at 325°. Place pumpkin in center of table; serve your guests.
Place chicken in baking dish, skin side up, in a single layer (or skin if you prefer). Combine the rest of the ingredients and pour over the chicken. Baste with juice every 10 to 15 minutes. Bake chicken until well browned and tender (approximately 1 1/4 hours) at 350°.
Cook noodles. Don't overcook. Set aside. Drain fruit; save juice. Mix juices, sugar, flour and salt into beaten eggs. Cook until thick. Pour over noodles. Set in refrigerator for 3 hours or overnight. Add fruit and Cool Whip garnished with cherries and serve.
Beat together eggs, pumpkin and oil, then add dry ingredients. Stir in raisins and nuts. Pour into tube pan or loaf pans. Bake at 350° for 1 hour and 15 minutes until tests done. Ice with Cream Cheese Icing (recipe follows).
Mix marshmallows, fruit and sour cream. Refrigerate several hours. Sprinkle coconut just before serving. Makes 6 servings.
Mix spinach, eggs, milk, onion, mushrooms, sausage and cheese. Pour into crust and bake at 400° for 25 minutes.
Cook broccoli and drain. Cook rice and drain. Saute celery and onions in butter. Put broccoli, rice, celery and onions in 13 x 9-inch pan. Mix together 1 can cream of mushroom soup, milk, eggs and Miracle Whip. Pour over broccoli mixture. Top with Ritz crackers, crushed and rolled in butter. Bake at 350° for 20 to 25 minutes or until bubbly.
Soften gelatin in water, then dissolve in hot milk with salt. Add cottage cheese, sieved. Pour into ring mold and chill until set. Serve on lettuce and surround with fruit. Place bowl of mayonnaise in center of ring.
In a large bowl, combine stuffing mix and melted butter or margarine; toss well. In a medium bowl, stir together soup and milk. Dip chicken into soup mixture and then into stuffing, pressing with hands to coat. Place on an ungreased 15 x 10 x 1-inch baking pan. Bake in a 375° oven for 1 hour. Serves 3 or 4.
Mix together ingredients. Slice French rolls thin (if using) and allow to dry overnight. Turn over and spread. Bake at 400° for 8 to 10 minutes. To freeze after spreading, freeze on cookie sheets, then store in freezer bags. If frozen, bake 10 to 12 minutes.
Combine all ingredients, mixing well. Batter will be stiff. Roll dough into walnut size balls. Place on lightly greased sheet. Flatten with fork dipped in sugar. Bake at 350° for 6-8 min. or till lightly browned. Cool on wire rack. Cookies will be crumbly until cooled. About 2 dozen.
Combine sugar, corn syrup and water in a small saucepan. Heat to a rolling boil over medium heat. Boil mixture until a small amount of mixture spins a 6 to 8-inch thread when dropped from a spoon.
Cut chicken in strips 1/2-inch wide. Place chicken in a 2-quart casserole. Cover dish with lid or vented plastic wrap. Microwave at High for 4 to 5 minutes or until chicken is no longer pink, stirring twice. Remove chicken from casserole and set aside. Discard juices. In same casserole, combine green pepper and next 4 ingredients. Cover dish and microwave at High for 4 to 5 minutes or until vegetables are tender-crisp, stirring once. Drain if desired. Combine gravy, soy sauce and ginger. Stir into vegetables. Return chicken to casserole. Add pineapple. Cover dish and microwave at High for 4 to 5 minutes, until thoroughly heated, stirring twice. Serve chicken over cooked rice. Makes 4 servings.
Cook spinach until tender, drain. Combine all ingredients and pour into casserole dish (flat, such as 7 x 11-inch). Top with buttered bread crumbs. Bake at 350° about 1 hour, or until middle is set.
Brown meat with onions, add salt & pepper. Add mushroom soup. Spread this in bottom of casserole dish. Then layer of cheese and top with cream of chicken soup. Do not heat soup just spread it right out of can, then top with remaining cheese. Layer tater tots on top. Bake till taters are brown at 350°.
Cut a hole in the middle of the bread. Use a glass or biscuit cutter. Melt 1 tablespoon butter in a frying pan. Put in the bread and crack the egg into the hole. Cook until bread is golden brown on the bottom. Turn bread egg over. Put 1 tablespoon butter in pan; continue frying until the egg looks done. Enjoy!
Soak beans overnight. Saute bacon until crisp. Add chopped veggies. Cook 5 minutes. Add garlic, 1 teaspoon cumin and other spices. Cook 5 minutes. Add beans, ham hocks and broth. Cook 2 to 2 1/2 hours. Remove ham hocks; pick over and return meat to pot. Add rest of cumin, cayenne and lime juice at end.
Beat sugar and oil, then add eggs, one at a time, mixing well after each. Add the rest of ingredients to mixture and mix well. Bake 40 minutes at 325° in three greased and floured 8-inch cake pans.
Heat 1 1/2 cups milk on low heat while mixing sugar, egg yolks, cornstarch, cocoa and 1/2 cup milk. Add to warm milk; when thick, add flavoring and margarine, cook another 2 minutes until blended well. Place in cooked pie shell; add meringue, bake about 15 minutes at 375° or until meringue is browned to your liking.
Put water, cornstarch, coffee, cinnamon and salt into saucepan. Stir while cooking until clear and slightly thickened. Remove from heat and add maple, vanilla, Sugar Twin and margarine. Can be used anytime; best when warm.
Add grits to water slowly. Cook until water is absorbed (be careful it spits at you). Take from heat. Add oleo, cheese and hot sauce. Stir to dissolve cheese and oleo. Beat in the eggs. Pour into buttered casserole. Bake 25 to 30 minutes in medium oven.
Mix cornmeal, biscuit mix and baking powder in large bowl. Add milk, eggs, honey and oil. Stir just until dry ingredients are moistened. Pour into 8-inch square microproof baking dish. Cook on 50 for 10 minutes. Rotate dish if bread seems to be rising unevenly. Cook on High 2 to 4 minutes or until bread tests done. Remove and let stand 5 minutes; serve warm. Makes 8 servings. Cooking time is 12 to 14 minutes.
Drain pineapple, reserving liquid. Combine water, vinegar, sugar, cornstarch, salt, soy sauce and 3/4 of the pineapple liquid. Cook until clear and slightly thickened, about 2 minutes. Add meat, peppers, onions and pineapple chunks. Cook about 3 minutes. Serve over rice. Makes 4 generous servings.
Mix raspberry Jell-O, 3 cups hot water and 1 cup cold water. Add crushed pineapple (including juice). Add raspberries. Pour half of this mixture into gelatin mold. Let set. Spread sour cream on top. Set an hour. Add remaining half of gelatin mixture.
Preheat oven to 350°. Grease 2 muffin pans. In a large bowl, combine flour, baking powder, garlic salt, white pepper and dill, and set aside. In large bowl of mixer, combine grated vegetables, cheese, milk, oil, bread crumbs and eggs. Mix together to blend; add the flour mixture and mix just to combine. Fill muffin pans 2/3 full of batter and bake 25 to 30 minutes. Makes approximately 18 muffins.
Heat shortening and molasses to boiling point. Take from heat and stir in 2 cups flour while hot. Let cool. Add soda, dissolved in vinegar. Beat eggs and ginger together. Knead with about 3 cups flour to roll out nicely. If the dough is chilled somewhat it will not require as much flour to roll out and cookies will be softer.
Cook chopped potatoes, onion, celery and broccoli until soft and tender. (Barely cover with water while cooking.) Place in blender and blend. Pour in heavy saucepan. Add milk and make a paste of 1 tablespoon flour and 2 tablespoons milk to thicken. Heat slowly but do not boil. Yields 4 servings.
Heat buttermilk to lukewarm. Add sugar, soda and shortening. Stir until shortening is soft. Crumble yeast into mixture; stir well. Pour into mixing bowl. Sift flour, baking powder and salt together into mixture and mix well. Let dough stand on floured board for 10 minutes. Knead lightly and make into rolls. Let rise 1 1/2 hours. Bake at 450° for 25 minutes or until browned.
Mix together in 3-quart casserole. Bake at 350° for 35 minutes. Serve over rice.
Cook potatoes in boiling water (with cover) for 20 minutes or until tender. Drain well and let cool. Peel potatoes and slice into 1/2-inch slices.
Blend sour cream with sugar, vanilla and melted butter. Sift together flour, cocoa, soda and salt; add to first mixture blending well. Add eggs, one at a time, beating well after each addition. Spoon into greased eight inch pan and bake at 350° about 25 minutes.
Prepare cake mix and bake as directed on box. Be sure to cook in a very large sheet pan because you need a lot of space on top.
Preheat oven to 350°. Grease and flour a tube pan. Add all ingredients to a large mixing bowl and mix very well. Bake until cake tests done.
Cream the cream cheese until smooth. Add pineapple, 1 cup pecans, green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in plastic wrap. Refrigerate until chilled (overnight). Let set out of refrigerator before serving, if too hard. Serve with assorted crackers.
Mix together sour cream, lemon juice, Worcestershire sauce, celery seed and paprika. Dip chicken into the sour cream mixture, then into stuffing crumbs. Bake at 350° for 1 hour.
Mix eggs, sugar, vanilla and Pet milk together. Pour into container and fill with milk to the full line. Freeze in ice cream freezer until done.
Mix shortening, sugar, eggs and vanilla thoroughly. Stir in bananas and buttermilk. Sift together the flour, soda and salt and stir in cream mixture. Blend in nuts. Chill for 1 hour.
Melt butter with flour; pour milk in gradually. Bring to a boil; add corn, seasonings and the egg yolks (well beaten). Fold in egg whites (beaten stiff). Put in a buttered, greased casserole and bake at 350° for 30 minutes.
In a large skillet, melt butter and gently fry the garlic, onion and tomato. Be sure the liquid is out of pan before adding cream. Add heavy cream and simmer to reduce liquid to sauce consistency. Add almonds, paprika and salt and pepper. Poach the shrimp in the sauce for approximately 3 minutes. Stir in Amaretto and serve over fine linguine or angel hair pasta.
Thaw vegetables; beat eggs and melt butter. Mix all together in medium casserole (minus 1/2 cup Cheddar cheese). Bake for 1 hour at 350°. During last 15 minutes, put rest of Cheddar on top to melt.
Cook chicken. Take meat off bone. Cut into pieces. Mix meat with remaining ingredients. Pour in 12 x 13-inch baking dish.
Mix well and cook in double boiler until thick. Put in two (bought) crusts that have been cooked. Top with meringue (beaten egg whites) and brown lightly in oven.
Combine first 2 ingredients over medium heat. Stir often. Add remaining ingredients, except sherry. Heat to serving temperature. Stir in sherry just before serving. Serves Four.
Pour into 9 X 9 greased pan. Add fruit. Bake at 350° for 40 minutes.
In saucepan, combine sugar, Karo and oleo. Bring to a boil. Boil 5 minutes. Immediately stir in soda. Remove from stove and pour over mixed popcorn and peanuts. Mix well. Spread mixture on a lightly greased 15 x 10 x 1-inch baking pan. Place in a 200° oven. Bake for 30 to 35 minutes. Stir every 10 minutes. Remove from oven and let cool.
Whisk together pudding mix, Tang and reserved pineapple juice. Toss with fruit. Chill and serve.
Mix the first 6 ingredients; add flour and chocolate chips. Stir. Drop by spoonful onto ungreased cookie sheet. Bake at 350° for 8 minutes.
Preheat oven to 375°. Combine all ingredients and place in a buttered 2-1/2 quart casserole. Bake covered for 1-1/2 to 2 hours.
Place first 4 ingredients in a buttered casserole dish. Mix soup, milk and flour; pour over top. Bake at 350°, covered, for 1 hour, then 15 minutes, uncovered.
Melt butter and put in a jelly roll pan. Top butter with a mixture of the brown sugar & cinnamon. Mix milk and eggs.	Dip slices of bread on both sides into egg mixture, put in jelly roll pan. Bake at 350° for 25 minutes.	Invert out of pan immediately when done.	(Can be refrigerated overnight before baking.)	Best if you line the jelly roll pan with tinfoil first, for easy clean-up.
Dump peaches and pineapple in a 9 x 13-inch pan. Sprinkle dry cake mix over all. Cut margarine into 1/4-inch slices and spread evenly over dry mix. Nuts may be sprinkled on top. Bake at 350° for 1 hour. Serve with ice cream or Cool Whip. Makes 12 servings.
Preheat oven to 425°. Line baking pan with foil. Spray heavy with cooking spray. Cut potatoes lengthwise into 1/2 inch wedges. Melt butter. In a large bowl, combine oil, garlic, butter and spices. Add potatoes. Toss around to coat. Arrange in baking dish. Sprinkle with cheese. Bake 30 minutes. Turn twice. Should be tender and golden.
In small jar, mix oil, lemon juice, salad dressing and horseradish. Mix well. In large bowl, combine pasta and all other ingredients. Toss with dressing. Cover and chill several hours or overnight. Stir occasionally. Makes 8 to 10 servings.
Heat oven to 375°. Cream butter and cream cheese until light and fluffy. Beat in egg, vanilla, water and 1/2 cake mix (dry) until smooth. Stir in remaining cake mix.
Boil 3 cups water and 5 cups sugar. Take off heat and add the rest except the ginger ale. Can make ahead and put in the refrigerator. Put ginger ale in last just before serving.
Heat rice, mushrooms, seasoning, onions, broth and butter. Pour into a 3-quart oblong casserole; stir in almonds. Cover with foil and bake at 350° for 1 hour. Stir well before serving. Great!!!
Put chicken in roasting pan. Top each chicken breast with drained sauerkraut and Swiss cheese. Pour Thousand Island dressing over all chicken. Cover with foil and bake at 375° for 35 to 40 minutes. Remove foil and put under broiler for a few seconds.
Mix in order given, folding tuna and shrimp in last. Top with crumbled potato chips. Bake at 325° to 350° for 35 to 45 minutes. Makes 12 servings.
Put flour in a bag. Shake one piece of chicken at a time in the bag to coat. Heat 4 tablespoons oil in a heavy skillet over medium heat and saute the chicken 15 minutes until lightly browned on both sides. Set chicken pieces aside. Add remaining oil to skillet and saute peppers and onion until tender. Add cinnamon, cloves, chili powder, garlic, peanuts, broth and oregano. Heat until simmering. Spoon out 1/2 cup of sauce and blend with cornstarch. Return this mixture to casserole and simmer until sauce thickens. Add chicken pieces to sauce; cover and simmer over low heat for 45 minutes or until chicken is tender. Sprinkle with pepper and serve.
Measure warm water in bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar and flour. Mix well. Knead dough (press down, fold over and press down again) for 5 to 10 minutes. Roll and shape dough into anything you want. Lay pretzels on cookie sheet. Brush with egg and sprinkle with salt, cinnamon, sugar, etc. Bake at 425° for 12 to 15 minutes.
Mix all ingredients together. Put in casserole dish and sprinkle grated Cheddar cheese on top. Cover top of casserole with Pepperidge Farm bread dressing. Dot with butter. Bake at 350° for 45 minutes.
Combine sugar and flour in large bowl. In saucepan, combine margarine, water, shortening and cocoa; bring to a boil. Pour over flour mixture. Combine remaining ingredients and blend. Pour in 12 x 18-inch greased and floured pan. Bake 22 minutes or a little more at 400°.
Dice potatoes and cook with onion until tender. Add milk and bring to a boil. Brown flour in melted butter in heavy frypan, stirring constantly. When well browned, stir into the soup and cook until thickened. Season to taste. Add eggs.
Cook the grits in salt water. Add butter and grated cheese. Beat eggs and milk together and add to grits. Pour into a buttered casserole and bake at 350° from 55 to 60 minutes.
Wash and dry blueberries. Place half the berries in the pie shell. Melt jelly over low heat and pour it over the blueberries. Cover top of jelly with sour cream. Top with remaining blueberries. Chill at least 1 hour before serving.
Saute onions and ground beef in skillet seasoned with salt and pepper until meat is brown. Set aside. In greased casserole, place in layers potatoes, sauteed beef, carrots, celery, zucchini, green peppers and mushroom. Sprinkle each layer with salt and pepper. Pour tomato sauce over all. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Place garlic and dill seed in jars. Slice squash and pack in jars. Bring vinegar, salt and water to a boil; simmer 5 minutes. Pour over squash. Seal. Process in boiling water bath for 15 minutes. Yields 6 pints.
Break eggs into a 1 quart casserole; pierce yolks with a fork. Cover with glass lid or plastic wrap. Cook, covered, on Full power 1 minute and 15 seconds to 1 minute and 45 seconds until eggs are cooked. Let cool, then finely chop. Add remaining ingredients. Toss. Chill several hours before serving. Garnish with parsley and tomato wedges. Yields 12 (1-cup) servings with 55 calories per serving.
Melt 1 stick oleo and pour over crumbs. Mix well and pack on bottom of pan or dish. Beat at least 15 minutes in mixer 1 stick oleo, 2 eggs and 2 cups powdered sugar. Pour mixture over crumbs and cover completely. Layer rest of the ingredients in the order given. Sprinkle with nuts and decorate with cherries. Let set 4 hours or overnight in icebox.