HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine chicken, grapes, scallions, parsely adn pecans. In a cup, combine the yogurt, mayonnaise and curry. Mix the dressing with the chicken. Divide the chicken among the rolls. Place a nectarine slice in each sandwich. Serves 6. Per serving: 346 calories, 9 grams fat (24% of calories), 54.8 milligrams cholesterol, 405 mg. sodium, 4.9 g. dietary fiber.
Sift dry ingredients together. Rub in the shortening lightly. Beat egg and add with milk. Roll out 1/8 inch thick and cut with biscuit cutter. Brush over with melted utter and bake in a moderate oven.
Mix the above together and then combine with creamed mixture. Roll into balls the size of walnuts. Dip into granulated sugar and place on greased cookie sheet. Flatten with a glass. Bake at 375 degrees for 8 to 10 minutes. Makes about four dozen cookies.
Soften cream cheese. Add ketchup and mix together. Add crab and horseradish to taste. Serve with crackers.
Mix all ingredients together and bake at 350° for 10 to 12 minutes. Makes 10 dozen.
Mix all together and let stand in refrigerator for 1 hour before using. This is a dip for raw vegetables.
Dredge chops in mixture of flour, salt, dry mustard and garlic powder. Brown in large skillet. Place browned chops in crock-pot. Mix soups in skillet and pour over chops. Cover and cook on low 7 to 8 hours, high 3 1/2 hours.
Sift flour, soda, salt and spices. Mix in evening and chill. Bake next day. Roll thick.
Beat eggs and add milk. Melt butter in pan, 9 x 13. Arrange hash browns in pan. Put ham and cheese over hash browns. Pour egg mixture over all and bake at 325° for 45 to 50 minutes or until eggs are set.
Bake cake as directed on box in 2 layer cake pans. When cooled, place layers in freezer about 30 minutes. When slightly frozen, split each layer, carefully cutting thru horizontally. Start with a bottom piece, then add a layer of Cool Whip, then another layer of cake. Then spread frosting, add another layer of cake, then Cool Whip, then the last layer of cake and top with frosting. Refrigerate for several hours - do not cut until firm.
Combine first five ingredients and chill. Stir in ginger ale just before serving. Serve over ice. Yields 3 1/2 quarts.
Make cake according to box. Bake in 11 x 17 x 1-inch pan for 15 minutes. In saucepan, mix 1 cup Pet milk, marshmallows and 1 cup sugar. Heat until marshmallows are almost melted (a little lumpy). Add coconut and spread on hot cake.
Stir with spoon the first 4 ingredients. Separate mint dough into 2 bowls. Add different food coloring into each bowl; mix well with hands. Press mints out using cookie press (hard job requires strength). Press mints onto waxed paper and set aside to dry for 24 hours. You will have beautiful red and green (or use pastel colors) mints for a party.
Preheat oven to 325°. For pastry, in a mixing bowl, beat margarine or butter and cream cheese until thoroughly combined. Stir in flour. Press a rounded teaspoonful of pastry evenly into the bottom and up the sides of each of 24 ungreased 1 3/4-inch muffin cups. Fill each pastry-lined muffin cup with about 1 heaping teaspoonful of desired filling. Bake in a 325° oven about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the pan, then remove and cool completely on a wire rack. Makes 24.
Separate fruit from juice. Save both while cooking macaroni. Prepare the fruit sauce. Mix sugar, flour, salt, eggs and juice in saucepan. Cook to a boil; remove from heat. The sauce will thicken as it cools. Mix sauce with drained macaroni in a large bowl. Mix well and refrigerate for at least 4 hours or overnight. Next day, fold in fruit, marshmallows and topping. Chill until ready to serve. Makes 6 quarts. Good for a crowd.
Mix dry ingredients. Add enough oil to make a smooth paste. Then add vinegar, oil and eggs alternately whipping after each addition to form a liquid.
Chill juices. In large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food coloring. Just before serving, pour in ginger ale. Garnish with ice ring or serve over ice.
Place butter in 4-cup glass measure. Cook on High for 1 minute or until melted. Stir in flour, half of the pecans and sugar; mix well. Press mixture firmly onto bottom and sides of 9-inch microproof pie plate. Cook on High for 3 to 4 minutes, rotating halfway through cooking time. Cool to room temperature. Spoon ice cream into shell (if ice cream is very firm, place carton on microproof plate; cook on 30 for 2 minutes or until softened). Sprinkle remaining pecans over top. Freeze until firm.
Combine and mix well. Spread in 9-inch pie or quiche dish. Bake 15 minutes. Stir after 8 minutes. Garnish with additional almonds. Serve with crackers. Heat oven to 350°.
Let cream cheese soften. Mix cream cheese, onion, Worcestershire sauce and nuts. Spread mixture on a slice of ham, then roll it up. For best results, place the ham rolls in the refrigerator for a little while before slicing.
Brown and drain ground beef. Spoon a small amount of spaghetti sauce in bottom of a large casserole dish. Place a layer of pasta, a layer of beef and a layer of cottage cheese. Continue to layer in this manner until all ingredients are used, ending with a layer of sauce. Cover tightly and bake in a 325° oven until pasta is tender, about 30 to 40 minutes. When pasta is tender, uncover and place a layer of Mozzarella cheese slices on top. Replace in oven until cheese melts.
Mix 1/2 cup coconut, sour cream, crushed pineapple (save juice) and sugar. Mix and let stay in refrigerator overnight. Use cake mix as directed, except omit 1/4 cup water. Add 1/4 cup pineapple juice. Bake. Cool. Put icing on cake and add rest of coconut on top and sides. Very good.
Mix all ingredients and pour into a 3-quart casserole. Bake at 350° for 45 minutes or until bubbly. A great way to use up that Thanksgiving turkey.
Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes or until crisp but not brown. Spread 1/4 bean dip over each tortilla. Top with 1/4 of chicken, olives, onions, pimento and cheese. Bake at 400° for 10 to 15 minutes or until cheese is melted. Garnish with guacamole. Yields 4 pizzas.
In heavy saucepan over low heat, melt chips with butter and stir until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in nuts, cocoa, graham cracker crumbs or confectioners sugar. Chill until firm about 1 hour. Store covered in refrigerator.
Combine pudding mix, butter and milk in saucepan. Bring to full boil and cook for 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar and nuts. Pour into greased pan and cool.
Combine brown sugar, cinnamon and chopped nuts for nut mixture. Cream sugar, Crisco, eggs and vanilla together. Mix flour, baking soda, baking powder and salt together. Mix the flour mixture with the sour cream.
Add just enough water to a saucepan to cover the eggs. Bring water to a boil and immediately remove saucepan from heat. Cover and let stand 15 to 20 minutes. Plunge eggs into cold water and peel immediately. This will prevent eggs from blackening. It also guarantees tender, non-rubbery whites and centered yolks.
Mix together, bake at 325 degrees in 8 x 8-inch greased pan set in pan of hot water for 45 minutes.
Hollow out one loaf of bread; cut center and second loaf into dipping pieces. Combine other ingredients. Pour dip into hollow bread to serve and surround with dipping pieces. Dip may be made ahead and kept refrigerated in a bowl overnight.
Pour boiling water over oats; let stand 10 minutes. Stir in sugars and margarine. Add eggs. Sift dry ingredients together; add to oat mixture. Stir in 1/2 bag of chocolate chips and vanilla. Pour batter into lightly greased 9 x 13-inch pan. Sprinkle remaining chips and nuts over top. Bake at 350° for 40 minutes.
Mix all ingredients. Butter pan. Bake at 350° for 1 hour.
Mix pudding with buttermilk. Fold in whipped topping. Add oranges and pineapple. Break cookies into dime-sized pieces and fold into mixture. Refrigerate. Marshmallows and bananas may be used. You cannot taste the buttermilk.
Beat first 5 ingredients. Sift together next 5 ingredients and add to wet mixture. Fold in nuts and raisins. Grease and flour 2 loaf pans. Bake at 350° for 1 hour or until done.
Heat oven to 250°. Grease cookie sheet. Heat brown sugar, margarine, corn syrup and salt in 2-quart saucepan over medium heat, stirring constantly until sugar is dissolved (about 5 minutes). Remove from heat; stir in baking soda until foamy and light colored. Pour over cereal mixture in 4-quart bowl. Stir until coated. Spread evenly in pan. Bake 15 minutes at 325°. Stir; let stand just until cool (about 10 minutes). Loosen mixture with spatula. Let stand until firm (about 30 minutes). Break into bite-size pieces.
Combine all ingredients in casserole dish. Bake at 350° for 45 minutes or until all liquid is absorbed.
Boil sugar and water 5 minutes. Add marshmallows, cut in small pieces, and stir until melted. Add marshmallow-sugar-water mixture gradually to stiffly beaten egg white. Flavor, color and chill before serving.
Rinse and drain beans. While the beans are draining, brown cubed pork and remove from pan. Add butter, onion and green pepper. Saute. Add beans, pork, ketchup, barbecue sauce, sugar and molasses. Cook over low heat for about 30 minutes and serve. If sauce gets too dry, add more ketchup, barbecue sauce or water.
Flour and brown chicken, using a little salt or Lawry's salt. In 9 x 13-inch pan, combine rice, both cans of soup and water. Lay the chicken in it and bake at 350° about 1 1/2 hours.
Melt butter in a 13 x 9-inch pan. While it's melting, mix together all other ingredients. Pour butter into mixture. Bake at 375° for 30 to 40 minutes.
Combine sugar and milk; bring to boil over medium heat, stirring constantly. After mixture comes to a boil, continue to stir constantly for 9 minutes, while boiling. Remove from heat; add marshmallow whip and chocolate chips, butter and vanilla. Beat until it dissolves. Add nuts; mix. Pan it in buttered pan. Let it sit for 24 hours in refrigerator.
Cream butter, shortening and brown sugar until fluffy. Add flour, oats and baking soda. Mix well. Stir in pecans. Set aside 2 cups. Press remaining mixture into a 13 x 9-inch pan.
In a large saucepan, put oil, bacon bits and onions; cook until onions are tender, then add potatoes, corn, 1 1/2 cans chicken broth, salt and pepper; bring to a boil. Reduce heat and simmer 15 to 20 minutes until potatoes are tender. Combine the 1/2 can broth and flour; strain into the pot and stir until it thickens. Reduce heat to low and stir in buttermilk. Heat but do not boil. Top each bowl with bacon bits. Makes approximately 6 servings. If it gets too thick, add more buttermilk.
Mix together flour, shortening and salt for 2-crust pie. Measure out 2 1/4 cups mixture. Add 1 tablespoon vinegar and 1 tablespoon sugar. Chill 1/4 cup water before adding to measured mixture. Let crust rest before rolling out.
Put beef in bottom of casserole. Roll chicken in bacon and secure with toothpick. Place on beef portions. Fold sour cream in mushroom soup. Pour over chicken. Bake covered at 350° for 1 hour, then uncovered for 15 minutes.
Combine all ingredients except corn flakes and 1/4 cup oleo. Sprinkle this mixture over all of the ingredients. Use a 3-quart casserole dish. Bake at 350° for 1 hour. Makes 12 servings.
Cut biscuits into 4 pieces. Mix sugar and cinnamon in plastic bag. Put biscuits into bag and shake. Put coated biscuits in greased tube cake pan. Melt 1 stick butter. Add 3/4 cup sugar and 1 tablespoon cinnamon. Pour this mixture over biscuits. Bake in moderate oven at 350° for 35 to 40 minutes. Break into pieces when cool. Monkey see, monkey do.
No mixer needed for this recipe. Just stir ingredients together with spoon. Pour into greased 9 x 13 pan. Bake at 350° for 40 minutes. Serve plain or with ice cream or whipped cream.
Thoroughly mix Tang with condensed milk; stir in sour cream, then the nondairy topping. Mix well. Divide between the 2 crusts and chill thoroughly in the refrigerator. Freezes well. Thaw about 30 minutes before serving.
Cook all vegetables and juice until vegetables are almost done. Drop bouillon cubes in pot while boiling. Add chicken which has been cooked and cut into chunks. In a separate pot, cook egg noodles until done; drain and add to soup. Season as desired with salt and pepper. Good with crackers or by itself. Enjoy!
Mix all ingredients and beat until fluffy. Milk or water can be added if texture is too thick. The longer you beat, the fluffier it will become.
Drain carrots. Add onion and green pepper. Stir in remaining ingredients. Cover and chill overnight.
Lightly saute beef and onion; add remaining ingredients except tomatoes. Simmer at least 1 1/2 hours. Add tomatoes at the very last. Serve with toasted cheese bread. Super cheap, easy and very hearty.
Sift together flour, salt, baking powder, cinnamon and soda. Set aside. Beat together eggs, oil, sugar and vanilla. Add dry ingredients to egg mixture a little at a time. Add zucchini and nuts or raisins. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
In bowl, mix first 5 ingredients. Add rest of dry ingredients. Stir until moist. Stir in peanut butter. Spread in a greased 7 x 11-inch pan. Bake at 350° for 20 to 25 minutes. Cool in pan. Cut into squares.
Layer in a 9 x 13 in. pan in this order, lettuce, peas, celery and onion. Sprinkle with sugar. Ice completely with Miracle Whip. Crumble the broiled bacon on top. Sprinkle Parmesan cheese generously over the bacon. Cover and chill overnight.
Cream margarine, gradually add sugar and beat until light. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients, sifted together, alternately with syrup; blend well. Add nuts and vanilla and pour into a 9-inch tube or Bundt pan, greased and floured lightly. Bake at 350° for 35 to 40 minutes or until sides start to pull away from pan. Cool and serve with whipped cream or ice cream.
Saute onion and garlic in pan which has been sprayed with Pam. Add spinach and Ricotta cheese; sprinkle in Parmesan cheese and pepper and parsley. Mix all together and stir in frying pan. When mixture is at pick-up consistency, roll in chicken breast. Bake for 30 minutes at 325°. Makes 4 servings.
Mix first 4 ingredients. Add next 5 ingredients. Simmer 1/2 hour. Meanwhile, cook rice. Combine with the sauce. Serve hot.
To ground beef, add the onion, cracker crumbs and egg; mix together. Add salt and pepper to taste. Make into 4 burgers. Cook until done. Make gravy and add burgers to gravy. Simmer about 30 minutes.
Brown hamburger meat and onion. Cool and place in casserole dish. Pour Tater Tots on top of meat. Mix soups and a small amount of milk and pour over Tater Tots. Put onion rings on top and bake at 350° for 40 minutes.
Combine angel food cake mix and lemon pie filling and mix well. Spray a 13x9 inch baking dish with non-stick cooking spray. Pour mixture inside and spread out evenly. Top with almonds and coconut and bake for 30 minutes at 350°F. Allow to cool before cutting into squares.
Brown beef with onions. Add corn (drained), tomato sauce and noodles. Use skillet you browned in or use electric skillet. Let simmer for 10 minutes. Top with grated cheese. Serve while hot.
Soak the shrimp in lemon juice for 1 hour. Cream together the remaining ingredients. Add shrimp and chill. Use as dip for carrots or celery. Also good with crackers.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan with cooking spray. Combine the first 5 ingredients in a small bowl and set aside. In a mixer bowl, combine sugar and eggs. Beat until mixed well. Add applesauce and flour mixture alternately to egg mixture at low speed. Stir in raisins. Turn into pan and bake at 350° for 55 minutes.
Mix mayonnaise and cream cheese until well blended. Stir in remaining ingredients and chill. Serve with vegetables and/or assorted crackers. Makes 2 cups.
Cut venison into 1/4-inch strips. Combine ingredients for marinade. Marinate venison for 24 hours. Place toothpicks through ends of strips. Hang on rack in oven. Place rack on highest setting. Set oven at 150°. Bake 4 to 6 hours.
Peel and halve potatoes and slice. Add eggs, celery, mayonnaise, vinegar, salt and blend thoroughly. Adjust seasonings to taste. Sprinkle all over the paprika and garnish with parsley.
Soften yeast in lukewarm water. Add sugar and salt to about 1/2 of the flour. Beat thoroughly 2 minutes. Add egg and Wesson oil. Gradually beat in remaining flour until smooth. Cover with damp cloth and waxed paper. Place in refrigerator. Punch down occasionally as dough rises in refrigerator. About 2 hours before baking, cut off amount needed and shape into rolls. Place on greased baking sheet, cover and let rise until light (1 1/2 to 2 hours). Heat oven to 400° and bake 12 to 15 minutes. Makes 4 dozen medium rolls. Dough can be kept in refrigerator for 3 or 4 days.
Place roast under water frozen. Sprinkle with seasonings to taste. Place in crock-pot with soy and Worcestershire sauces. Fill with water to approximately 1 inch above roast. Cook on low for at least 16 hours.
Cream shortening. Add sugar and mix well. Add beaten eggs and mix well. Stir in sifted dry ingredients. Add almonds, which have been shaved. Mix well. Form into rolls. Freeze, slice and bake in a moderate 350° oven. Keeps well and are delicious.
Brown beef, pepper, onion, catsup and steak sauce together. Add tomatoes; cook slowly 30 minutes. Cook macaroni according to directions on package. Mix with beef mixture. Fold in mushroom soup. Top with grated cheese. Bake 30 minutes at 350°. Serves 8. Two quart baking dish is fine for recipe.
Preheat oven to 350 degrees. Grease and flour your cake pan. Beat eggs first, then add vanilla, salt, baking soda, sugar and Crisco. Mix until well blended. Add flour and buttermilk and mix well. Bake 1 1/2 hour (oven time may vary).
In large skillet, cook beef and garlic until brown; drain. Add kidney beans, tomato sauce and chili powder. Cook 5 to 7 minutes. Roll dough to 15-inch circle; place on greased pan. Form standing rim of dough around edge. Cut x in center to form 8 wedges in center. Spread mixture evenly on dough; sprinkle with cheese, pimientos and chilies. Pull cut points of dough over filling; tuck under rim. Bake at 425° on low rack for 20 minutes.
Bring butter and eggs to room temperature. Cream butter until creamy. Add sugar. Add eggs, one at a time. Add baking soda to sour cream. Add flour, one cup at a time, and sour cream, 1/3 at a time. Add vanilla. Bake at 350° for 1 1/4 hours or until done.
Combine all ingredients. Put in shells and top each with 1 tablespoon of mayonnaise. Sprinkle with paprika. Bake in 425° oven 15 to 20 minutes (until golden brown on top).
In a medium saucepan cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the saucepan, drain the bacon on paper towels. Crumble and set aside.
Mix sugar and flour. Add eggs and then the butter. Add English walnuts, chocolate chips and vanilla. Pour into unbaked pie shell and bake 30 minutes at 350°.
Mash sweet potatoes. Add next 4 ingredients. Add cinnamon and vanilla to taste. Pecans can be mixed in or placed on top. Place marshmallows on top.
Pour soups over roast. Arrange potatoes, carrots and onion pieces around roast, if so desired. Seal all in aluminum foil. Place in oven. Bake 2 to 2 1/2 hours at 325° or 4 hours at 250°.
Cook macaroni as per package directions and drain. Rinse with cold water; drain again. Stir together macaroni, onions and bacon bits in medium bowl. Mix mayonnaise, lemon juice, cheese, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, macaroni mixture, zucchini and cauliflowerets. On top of this, layer broccoli and tomatoes. Pour dressing evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with bacon bits just before serving. Refrigerate only remaining salad. Makes 10 servings.
Cook butter, salt, brown sugar and 1/2 cup white corn syrup until butter is melted. Boil 5 minutes, stirring occasionally. Remove from heat; add 1/4 teaspoon vanilla. Beat well. Add 1/2 teaspoon soda. Beat well. Pour over corn in large bowl; mix well. Add pecans or peanuts. Spread this on 2 cookie sheets. Bake at 250° for 45 minutes. Stir every 15 minutes to coat popcorn. May be frozen if any leftover.
Spread refried beans in 9 x 13-inch pan. Brown ground beef with seasoning package and tomato sauce. Spread over the beans. Continue layers according to ingredients listed. The top layer should be the grated cheese. Bake uncovered for 25 minutes in a 350° oven until cheese melts and sauce is bubbly. Serve with hot sauce. Garnish with taco chips.
Combine first 5 ingredients and stir well. Add ginger ale and stir gently. Yields 1 gallon.
Crush cookies in blender. Melt butter and pour over; mix well. Press in 13 x 9-inch pan; chill. Whip cream cheese and sugar. Fold in 1/2 of the Cool Whip; spread over crust. Prepare pudding with milk; spread over cheese mixture and chill until firm. Spread with rest of Cool Whip.
Mix all ingredients together. Pat into small silver dollar size shapes and fry until golden brown. Even your kids will like squash prepared this way.
Mix well all the ingredients into a mixing bowl and add the cream of chicken soup and mayonnaise last. You may want to add a little margarine for emulsion and season to taste.
Mix shortening, flour and 1/2 cup milk together. Take dough mixture as you would biscuit dough and roll out. Separate dough to make 5 saucer size pancakes. In each pancake, cut up 1/4 stick butter. Sprinkle heavy with sugar and lightly sprinkle with cinnamon. Roll up and place in a casserole dish. Take remaining butter and cut up over top of your 5 rolls and pour 1 cup of milk over the top of this and bake for 45 minutes at 350°. When butter roll is done, if it appears dry, pour 1/2 cup more milk over top and place in oven on warm for 5 minutes.
Cream sugar and shortening. Add eggs, milk, flour, baking powder and vanilla. Grease/flour tube pan. Bake at 350° for 1 hour.
Thaw spinach and squeeze out liquid. Add sour cream, mayonnaise, water chestnuts and soup mix. Mix well. Serve with bread or crackers.
Mix and press in ungreased 9 x 13 pan. Sprinkle 1 cup pecan halves over unbaked crust.
Mix together first 5 ingredients. Heat to boiling point vinegar and sugar. Pour hot mixture over salad mixture. Cool and refrigerate 24 hours before serving.
In large bowl, combine all ingredients except vanilla and topping. Mix well. Add vanilla. Mix well. Pour into a 13 x 9-inch cake pan. Bake at 350° for 25 minutes or until done. Let cool. Spread topping on top. Cut into 2-inch squares. Each square contains less than 1/2 gram of fat.
Mix together and bake in 4 pans for 20 minutes at 350°.
Brown sausage and crumble. Drain well. Mix in cheese cubes and spoon onto party rye. Heat when needed.
Place short ribs in large frying pan or Dutch oven; cover tightly and cook slowly for 1 1/2 hours, turning occasionally. Season with salt and pepper. Combine tomato sauce, brown sugar, catsup, vinegar, mustard, onion, garlic and chili powder in saucepan and simmer 5 minutes, stirring to blend. Remove each short rib from pan. Dip in sauce to coat all sides and place on rack in broiler pan (4 to 5 inches from heat) or on grill top over charcoal. Cook at moderate temperature, brushing with sauce and turning occasionally, 20 to 30 minutes or until done.
Chop cabbage fine and boil until very tender in salt water. Wilt onion in butter. When wilted, add cheese in hunks and allow to melt over low heat. When cheese has melted, add mushroom soup. Over low heat, blend well. Then add boiled cabbage and mix well. Add bread crumbs until proper consistency, about 3/4 to 1 cup. Season to taste. Put in a 1 1/2 to 2-quart casserole. Sprinkle bread crumbs on top and bake at 350° for 20 to 30 minutes or until bubbly hot.
Brown ground beef and drain off fat. Add chili block and rest of the ingredients. Cook noodles according to package and drain. Add to the mixture and simmer in large pan, covered, for about 45 minutes, stirring from time to time. The longer it simmers, the better the taste!