HumbleIntelligence/food-ner-1-Million huggingface dataset:
On low heat, simmer butter, onion and garlic until soft. Add clams, reserved juice, lemon juice, oregano, Tabasco sauce and pepper, then add bread crumbs. Pour into baking dish. Sprinkle with Parmesan cheese and strips of Muenster cheese. Bake in 400° oven for 15 to 20 minutes.
Cut up cabbage. Chop onion and bell pepper. Mix cabbage, onion and bell pepper in large bowl. Brown ground chuck and mix with cabbage. Yield: 6 servings.
Preheat oven to 350°. Peel potatoes and cut into very thin slices. Melt together bacon drippings and margarine. Arrange a single layer of potatoes in bottom of a greased, shallow 1 1/2-quart baking dish. Drizzle with some of the bacon drippings and margarine. Sprinkle lightly with some of the flour, salt and pepper. Repeat layers using remaining ingredients, except cream and milk. Pour cream over potatoes. Add milk, if necessary, to barely cover potatoes. Cover loosely with foil and bake at 350° for 1 1/4 to 1 1/2 hours or until tender. Uncover, raise oven temperature to 400° and bake 10 to 15 minutes or until browned on top.
Peel and slice apples. Place in an 8-inch round pan. Combine oatmeal, sugar, flour and cinnamon. Cut in butter; sprinkle over apples. Bake at 350° for 40 minutes. Can be microwaved 15 to 20 minutes or until apples are done.
Simmer all ingredients (but eggs) in saucepan for 10 minutes. Put eggs in jar and cover with hot mixture. Refrigerate for several hours.
Standard Angel Food recipe or cake mix for Angel food works just fine. Add a 1/2 cup of triple sifted Hershey's Cocoa Powder to an angel food cake mix. Fold in after beating egg mixture almost to complete. Bake according to package instructions. Allow to cool completely. Carefully cut angel food cake into several layers -- frost each layer with chocolate sauce. Dust top with cocoa after frosting and then shave curls of chocolate onto top. Chill milk chocolate bar and then use carrot peeler to shave curls off bar, arrange in random manner. Looks great with white chocolate on dark chocolate sauce.
Combine butter, orange juice, orange rind, dates, sugar, egg, and pecans. Sift together flour, soda, baking powder and salt. Blend the two mixtures together and pour into a greased loaf pan. Bake at 350° for 50 minutes.
Mix cream of chicken soup, sour cream, frozen potatoes with onions and peppers and Cheddar cheese all together. Put in a 9 x 13-inch baking pan. Crush the corn flakes and mix with melted butter. Put on top of the potatoes. Bake in moderate oven at 350° for 1 hour or bake at 375° for 45 minutes.
Toss vegetables, bacon pieces, and pecans in bowl. Mix dressing into salad until coated. Let stand several hours or overnight, serve chilled. Dressing can be made ahead.
Peel and dice squash. Simmer in broth until tender. Puree. Return to stove and add remaining ingredients. Simmer. Adjust seasonings.
Mix sugar, cinnamon and nuts; set aside. Mix pudding, cake mix, oil, sour cream and eggs together. Put half of batter into a tube pan. Sprinkle half of nut mixture on top. Add the rest of the batter. Sprinkle with the remaining nut mixture. Bake at 350° for 1 hour. Cool in pan.
Flour chicken and fry in iron skillet in about 1-inch of Crisco. Drain. Place brown pieces in a large casserole, cover with sauce.
Place all ingredients in a 2-quart casserole dish except butter. Place butter slices on top. Bake at 350° for 1 hour.
In a large bowl, combine baking soda, granulated sugar, salt, yeast and 1 cup of the flour. Place buttermilk and oil in pan over medium heat (about 120°); add to flour mixture and beat with an electric mixer on high for 2 minutes. Stir in 1 1/2 cups of remaining flour and beat with a wooden spoon until smooth. Sprinkle some of the remaining 1/2 cup of flour on a board. Turn dough out onto floured board and knead until smooth and elastic, 8 to 10 minutes, adding flour as needed. Let dough rest on board while preparing pans. In a small bowl, combine water, 4 tablespoons melted butter and 1/2 cup of the brown sugar. Distribute mixture equally among 12 (2 1/2-inch) muffin cups; top mixture with chopped pecans.
Place a layer of beans and onions in a casserole. Mix soup, mushrooms and almonds. Pour over beans and onions. Sprinkle cheese on top. Bake at 375° for 30 minutes. Yields 6 servings.
In a 3 quart saucepan, heat olive oil over medium heat. Add mushrooms and green peppers. Cook until tender. Stir in wine and simmer for 1 minute. Stir in tomato soup, broth, 1/2 cup water, clams and 1/8 teaspoon pepper. Simmer 15 minutes, or until clams are open; stir occasionally. Discord only unopened clams.
Heat beans; add chestnuts and heat through. Cook onions separately in butter until tender, not brown! Add sugar, salt, vinegar, pepper and sour cream; heat through, do not boil. Drain beans, put in bowl and top with sour cream mix. Makes 6 to 8 servings.
Mix flour, salt and baking soda. Set aside. Mix margarine, peanut butter and sugars, mixing well. Add eggs; beat well. Stir flour mixture into peanut butter mixture. Drop by teaspoon on pan; flatten with fork or drop by teaspoon on pan and flatten just a little. Bake at 375° for 10 to 15 minutes and while still warm put chocolate Kiss on top. Cool. Makes 4 to 5 dozen cookies.
Cut chicken in thin strips. Mince garlic and onion. Cut flowers off broccoli and set aside. Cut celery, carrots and broccoli stems in bite size pieces. Heat wok to 425°, add 1 tablespoon oil and heat. Add chicken, stir-fry at high temperature until golden brown. Remove chicken. Add garlic and onion. Saute until clear. Add broccoli stems, carrots and celery; stir-fry until crunchy. Add soy sauce and chicken stock. Mix cornstarch and water, add to vegetables until slightly thickened. Add broccoli flowers and chicken. Serve over rice.
Preheat oven to 350°. In a hot large skillet, brown meat, stirring often. Drain off fat. Reserve meat. In a medium size bowl, combine spaghetti sauce, water and Worcestershire sauce. In another bowl, combine eggs, cottage cheese and salt. In a greased 12 x 8 x 2-inch casserole, spoon 1/3 of the sauce mixture. Top with half of the noodles, all of the cheese mixture, 1/2 of the Mozzarella cheese slices and 1/3 of the sauce. Repeat layering using remaining noodles, ground beef and sauce. Cover and bake 1 hour. Uncover. Top with remaining Mozzarella. Bake 15 minutes longer. Let stand 10 minutes before cutting.
Bring first 5 ingredients to a boil in small saucepan over medium-high heat, stirring until sugar dissolves. Cool.
Spray jelly roll pan with Pam. Melt brown sugar and butter or margarine in a pan with the cinnamon. Let dough rise until double. Punch down and roll out on floured surface. Pour mixture on dough, roll up and cut in 3/4 to 1-inch pieces. Place pecan pieces on pan. Put the cut pieces of cinnamon rolls on pecans. Let rise. Bake at 350° for 15 to 20 minutes.
Rinse bulgur well and cover with fresh cold water to soak for about 30 minutes while you chop the vegetables. When bulgur grains are nicely plump, drain them, squeezing out as much water as you can between your hands.
In a medium mixing bowl, thoroughly stir together the flour and baking powder. Add salt and sugar; stir well again. Add dates. Mix well with fingers to separate dates. Stir in chopped pecans and coconut. In a small mixing bowl, beat eggs enough to blend yolks and whites. Add to flour mixture with butter and vanilla; stir to mix thoroughly. Turn into a greased and floured square pan (9 x 9 x 1 3/4-inch). Bake in a preheated 325° oven until a cake tester inserted in center comes out clean, 45 minutes. These are really good.
Cook noodles as directed on package. Do not overcook. Drain. Brown sausage in skillet with onions and pepper. Drain off fat. Add cheese, soup, milk and pimentos to sausage mixture. Mix well. Add noodles. Bake in casserole dish in 350° oven for 30 minutes. Do not overbake.
In 2-quart glass casserole, cook ground meat on High for 5 to 6 minutes. Drain. Stir in spaghetti sauce and 1/2 cup water and salt. Microwave, covered, on High for 5 to 6 minutes. Layer sauce, half of noodles, 1 cup cottage cheese and half the grated cheese. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Microwave, tightly covered, on High for 30 to 35 minutes or until bubbly. Let stand 5 minutes before serving. Serves 6 to 8.
Mix all ingredients together and drop by teaspoon onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 4 1/2 dozen.
Combine sugar, flour and salt. Stir in eggs, then add milk and corn. Stir and add melted butter until well blended. Bake at 325° for 1 hour or until firm.
Take 1/2 of a graham cracker. Cover one side with pink icing. Place animal cookie on top of icing. Place chocolate chip or gum drop in both corners (wheels). Take tube of icing and make strips up and down over cracker bars. Your circus wagon is finished! Yields 12 servings.
Put rice in bottom of pan; dilute soup with water. Pour over rice. Dip chicken in melted butter and lay on top of rice and soup. Bake 2 1/2 hours at 275°.
Blend all with electric beater. Bake at 350° for 20 minutes. Serve with Munchos or Bugles, or anything that you would use for a regular dip. May be frozen.
In large bowl, combine cabbage, carrot and green pepper. In a saucepan, combine sugar, vinegar, salt, celery and bacon bits; bring to a boil. Pour over cabbage mixture and toss. Cover and refrigerate for 4 hours or overnight. Makes approximately 12 to 16 servings.
Place chicken in one layer in a 10 x 15-inch pan. Bake, uncovered, at 400° until browned, about 1 hour. Turn occasionally. Drain off fat. With slotted spoon, transfer wings to warm Garlic Sauce. Mix well. Serve with hot red peppers.
Mix together butter, sugar, banana, eggs, vanilla and milk. Mix flour, baking powder and baking soda; add to banana mixture. Add nuts and/or chocolate chips. Bake at 350 degrees for 30-35 minutes. Frost with White Creamy Icing.
Cook broccoli and drain. Cook rice in 2 cups water. Saute onion in margarine until tender. Combine all ingredients and put in a greased 2-quart casserole. Sprinkle cheese on top. Bake for 30 minutes in a 300° oven.
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside. In large mixing bowl, beat margarine on low speed for 30 seconds to soften. Gradually add 1 cup sugar until fluffy. Add egg and molasses; beat well. Put dry ingredients into beaten mixture. Shape into 1 1/2 inch balls. Roll in the 2 tablespoons sugar and place on an ungreased cookie sheet about 2 1/2 inches apart. Bake at 350° for about 10 minutes. Let stand for 2 minutes before removing from pan.
In a large skillet, melt butter and brown rice until golden brown. Add can of tomato sauce, onion, chicken bouillon and 2 cups of water. Bring to a boil, then simmer until done, about 15 to 20 minutes. Add more water, if needed.
Preheat oven to 350°. Brown meat in skillet; drain. Put in a 9 x 13-inch pan. Spread out evenly to cover the bottom of the pan. Spread 6 corn tortillas on top of meat. Spread beans on top of tortillas. Sprinkle chopped onion over the beans. Sprinkle a layer of cheese over onion. Put 6 more corn tortillas on top of cheese. Spread soup over the tortillas as if icing a cake. Slice tomatoes and layer on top of soup. Sprinkle more cheese on top of tomato layer. Cover with foil. Cook for 45 to 50 minutes. Remove foil and cook another 10 minutes to crispen the cheese.
In a greased casserole, combine potatoes, carrots, celery, onion, sugar, salt and pepper. Drizzle butter over mixture. Bake at 375° for 40 to 45 minutes until carrots are tender. Serves 6.
Cook macaroni and drain. Brown ground beef and drain. Add soup, green pepper, pimiento and macaroni to ground beef. Place 1/2 of mixture in greased 2 quart casserole. Sprinkle with cheese and onions. Top with rest of macaroni mixture and cheese. Bake at 350° for 25 minutes. Sprinkle with remaining onions and bake 5 more minutes.
In large bowl, combine all ingredients; beat until well mixed. Pour into baking dish. If desired, prepare 2 batches for brunch for 16. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking.)
Melt evaporated milk and caramels (use double boiler or microwave). Mix remaining ingredients (mixer may be used). Put half of cake mixture into greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Add caramel mixture and 6 ounces chocolate chips. Crumble rest of cake mixture on top. Bake at 350° for 15 to 18 minutes.
Melt butter in hot pan; add onion and green pepper. Stir until just cooked al dente. Stir in curry powder. Add shrimp; cook 2 minutes. Turn shrimp; cook 2 more minutes. Add remaining ingredients; stir. Serve over rice. Great for drop in company! Recipe can be prepared in under 10 minutes if you use Minute rice.
Season the fillets with salt and pepper and place in a well-buttered baking dish. Cover and place in a preheated 375° oven for 10 to 15 minutes. Combine the onion, sour cream, Parmesan cheese and mustard. Spread this sauce over the fish and place under a hot broiler until nicely browned.
Grind corn and pour on 2 cups hot milk. Let stand 1 hour. Add eggs, cup milk, butter, sugar and salt to taste. Put in buttered baking dish. Put dish in pan of hot water. Bake for 2 hours at 350°.
In slow cooking pot combine cranberry juice, sugar, lemonade concentrate, water and honey. Tie cloves and cinnamon in small cheesecloth square. Add spice bag and lemon slices to juices. Cover and cook on low for 3 to 4 hours. Remove spice bag. Keep hot in slow cooking pot. Makes 9 to 10 cups.
Preheat oven to 375°. Cut zucchini lengthwise. Scoop out to 1/4-inch. Chop pulp. Brown hamburger. Drain fat. Stir in pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup sauce and egg; mix well. Place shells in shallow dish. Spoon meat mixture into shells. Pour sauce over and around zucchini. Cover and bake for 30 to 35 minutes. Sprinkle with Mozzarella cheese. Bake, uncovered, for 5 minutes.
Heat the oil in a large skillet and add the peppers, onions, garlic, shallots and basil or oregano. Cook on medium-low until vegetables are soft, approximately 20 minutes. Stir in honey and vinegar.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 1 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add 1/2 jar marshmallow and 1/2 teaspoon vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Repeat with remaining ingredients, substituting peanut butter for chips. Spread over chocolate layer. Cool and cut.
Sprinkle steak with Season All. Melt butter and brown meat. Pour in beef broth. Cover and simmer 30 to 45 minutes. Add onions and bell pepper. Cover and cook 5 minutes. Add soy sauce, water and cornstarch. Stir together and pour over meat. Cook until sauce starts to thicken (approximately 1 to 2 minutes). Add tomatoes. Do not cook any longer! Pour over rice.
Cream butter. Add sugar gradually; continue beating. Add eggs; beat well. Combine sour cream and soda; set aside. Combine flour and nutmeg. Slowly add dry ingredients to butter mixture. Add sour cream mixture and vanilla; mix well. Chill dough 1 hour. Roll dough, about 1/3 at a time, to desired thickness, about 1/8-inch thick. Cut with 2-inch cookie cutters. Bake at 375° for 8 to 10 minutes. Frost and decorate as desired. Makes 16 dozen.
Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup sugar. Add vanilla. Beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites. Sift flour, baking powder and salt; fold into egg mixture. Spread batter evenly in greased and lightly floured 15 x 10 x 1-inch sheet pan. Bake in moderate oven (375°) about 10 to 12 minutes. Immediately loosen sides and turn out on towel sprinkled with sifted confectioners sugar. Starting at narrow end, roll cake and towel together; cool on rack. Unroll; spread with favorite filling. Roll up. Makes ten one-inch slices.
Pound 8 chicken breasts very thin. Place teaspoon butter in center of each. Combine chives, salt and pepper on each breast and overlap sides so butter is enclosed (the flesh will adhere). Beat egg whites and milk together. Roll chicken in bread crumbs and then egg white mixture, then bread crumbs, coating well. Refrigerate 20 minutes. Deep fry in hot corn oil until well browned 8 to 10 minutes; drain. Serve hot.
Drain carrots. Put other ingredients in small pan in order listed. Heat, stirring constantly, until blended. Add carrots to sauce and heat slowly until ready to serve.
Cream butter and sugar; add eggs, one at a time, beating well after each. Add flavorings. Beat 2 minutes on high speed. Sift flour, salt and baking powder; add to creamed mixture alternately with milk. Beat 1 minute longer.
Mix first 6 ingredients well. Then spread on a tortilla only a couple of spoonfuls of the mixture. Roll like a jelly roll. Cut about 1-inch thick.
Mix together and pour over cucumbers and let set overnight. Next morning boil cucumbers in mixture for 40 minutes. Divide and add green food coloring to half and red food coloring to other half. Pour into jars and seal. Very pretty and good too.
Cut loaf of bread lengthwise; butter lightly. Mix all ingredients well; spread mixture on bread. Sprinkle with grated cheese and oregano. Bake at 350° for 20 minutes. Add Italian spices and garlic, if you wish.
Preheat the oven to 375°. Lightly coat a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan with the cooking spray and set aside.
Mix pineapple and pudding, then add remaining ingredients. Chill for at least 2 hours.
In large pot melt the margarine with the seasoned salt and flour until bubbly. Slowly add the milk and stir until smooth and thick. Add the clams with liquid. Add grated carrots, drained and diced potatoes and onion. Add parsley and seasonings. Add sour cream and stir hard. Simmer 1 hour. Can be frozen. Can add milk if too thick.
Sift together the flour, soda, salt, ginger and cinnamon. Add sugar and shortening. Combine vinegar, buttermilk and molasses. Stir in flour mixture. Beat for 2 minutes. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix eggs, butter and sugar. Mix well. Add flour and baking powder. Add pure vanilla and pure lemon; mix well. Put into deep pan. Bake at 350° for 1 1/2 hours.
Mix flour and beer. Let stand at room temperature for 3 hours. (Beer breaks down the gluten in flour for a light, delicate batter.) Dip vegetables in batter and fry or deep fry (375°).
Mix cream cheese, sour cream and mayo. Layer in serving dish (such as glass pie pan). Spread cocktail sauce over. Add cheese, shrimp, tomatoes and onions. Chill for several hours. Serve with crackers.
Mix and break potatoes into a large bowl and pour into a 9 x 13-inch casserole dish.
Cook chicken until tender. Remove skin and bones. Cut into bite-sized pieces. Reserve broth. Cook rice as directed on package, using broth of chicken instead of water. Saute onion, pimento and water chestnuts in butter for a few minutes. Combine all ingredients and bake in a 350° oven for 30 minutes in a large covered casserole. Freezes well. Serves 12.
Mix flour and shortening on low speed of electric mixer until mixture resembles coarse crumbs. Store in a covered container at room temperature.
Peel outer skin of onion, but leave root intact. Remove onion from hot water and immerse in ice water. Put flour into paper bag (may also use cajun seasoning). Heat oil to 375-380°. If oil isn't hot enough, it will be greasy. Serve with sauce.
Cook chicken in pan until done. Dice chicken breasts and add potatoes, carrots, cream of mushroom soup and 1 can water. Bring to boil and reduce heat. Simmer 20 to 25 minutes. Season to taste.
Preheat oven to 350°. In medium skillet melt butter. Add bananas and saute until tender. Wrap each in a slice of Muenster cheese and place on ungreased cookie sheet. Sprinkle with cinnamon sugar and bake in oven until cheese is slightly melted, about 6 minutes. Garnish with strawberries and serve immediately.
Mix altogether in the order given. Put in muffin tins with liners. Bake at 325° in convection oven about 25 minutes. Yield: 168 muffins.
Melt 1 cup sugar on very low fire; heat, stirring until sugar is all melted. Add water and remaining cup of sugar. Cook 10 minutes. Cool. Add a little maple flavoring.
Simply wrap pie dough around the pared apple or peach and sprinkle sugar to taste on top, plus cinnamon and nutmeg and several swirls of Karo syrup on top of that. Bake until the apple is soft and the pie dough is a nice golden brown. Bake at 350° for about 45 minutes.
Cook and drain broccoli. Mix with cheese cubes. Mix 1/2 stick oleo with crushed Ritz crackers. Sprinkle on top. Bake in a 9 x 13-inch pan at 350° for 35 minutes.
Heat oven to 375°. Grease an 8 x 8 x 2-inch square baking dish. Brown ground beef; drain. Mix Bisquick with water until soft dough forms. Pat in pan, pressing dough 1/2 up sides. Layer beef, tomatoes and green pepper in pan. Mix the sour cream, mayonnaise, cheese and onion; put on top. Sprinkle with paprika, if desired. Bake until edges of dough are light brown, 25 to 30 minutes.
Peel and cut potatoes into thin slices. Cut ham into bite size pieces. Melt butter. Stir in flour until blended. Cook and slowly stir in milk. Season with salt and paprika. Pour mixture over mixed potatoes and ham in baking dish. Bake at 350° for 1 1/4 hours. The potatoes may be turned with a spoon while cooking to insure even baking.
Drain oranges and pineapple; cut up orange slices and mix with pineapple. Sprinkle jello over top. Stir in cottage cheese and Cool Whip. Mix well and pour into mold. Put in refrigerator until ready to serve.
Bring sugar and Karo syrup to a boil. Add peanut butter and corn flakes. Form into balls. Place on waxed paper until completely cooled.
In a 9-inch baking dish, spray with pan spray. Pour melted butter in dish. Combine all ingredients together. Put in dish. Pour fruit over ingredients. Bake at 400° for 25 to 35 minutes until crust comes to top and covers fruit with a light brown topping.
Preheat oven to 350°. Cook broccoli until tender. Drain. Cook chicken until well done. Arrange broccoli in deep dish, 9 x 13-inch. Arrange chicken in pieces on top of broccoli. Stir together soup, water, mayonnaise and lemon juice. Pour over broccoli and chicken. Top with bread crumbs and cheese. Bake 20 minutes or until bubbly and light brown.
Mix cornstarch, sugar and milk in pan. Stir 10 to 15 minutes, constantly, until it thickens. Add butter and vanilla. Pour into pie shell and sprinkle with cinnamon. Bake at 350° until lightly browned.
In food processor, coarsely chop cranberries; stir in sugar. Cover and chill 4 hours. Drain cranberries for about 2 hours. In large bowl, stir together remaining ingredients and gently stir in drained cranberries. Makes 8 servings.
Mix and make into a ball, about 1-inch, and press down with a fork. Bake at 300°. Watch carefully because they burn easily.
Carefully and thoroughly wash the sea lettuce to remove sand and other substances. Sea lettuce may be used raw and added to tossed salads, added to seafood chowders or cooked. When cooking, drop sea lettuce into boiling, salted water. Cook for 1 to 2 minutes. Remove from heat and drain. Serve with butter, seafood salt or vinegar to taste.
Combine all ingredients in a large mixing bowl. Pour into 2-quart greased baking dish and bake at 350° for 45 minutes. Serve hot. Serves 6.
Combine squash, onion, pepper, sugar, salt and flour. Blend well, then stir eggs into mixture and add melted margarine. Drop batter by tablespoonful on greased griddle or skillet. Cook until brown on both sides.
Place all ingredients in a crock-pot, setting temperature on high for 1 hour, then reduce the heat to low and cook for 7 to 8 hours.
Heat oven to 350°. Crunch all chips in bag until bite size. Line 1/2 of chips on bottom of 9 x 13 pan. Mix together chicken, mushroom soup, enchilada sauce, onion and garlic. Pour mixture over chips. Cover with 2 cups cheese. Place balance of crumbled chips on top.