HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly coat a cookie sheet with nonstick vegetable spray; set aside. Separate the dough into 10 pieces. Make an indentation in the center of each piece with your thumb. Lightly sprinkle each indentation with oregano and garlic powder. Top each with a cheese cube. Pull dough over the cheese and firmly pinch the dough together so that the cheese is completely enclosed. (This is very important to prevent cheese from oozing out during baking.) Place on cookie sheet, seam side down, 2-inches apart. Repeat with the remaining biscuits. Light brush the tops with pizza sauce.
In a large saucepan, saute the onion and celery in butter until tender. Remove from the heat. Add bread, potatoes and parsley. Mix well. Spoon into a greased 1-quart casserole. Bake, uncovered, at 350° for 45 minutes or until top is lightly browned. Yield: 6 servings.
*Mix 3 1/2 cups milk with 2 packages pudding. Let pudding set before using.
Cream together butter and 1 cup sugar. Add and beat eggs, one at a time. Mix together sour cream, baking soda and vanilla; add to creamed mixture alternating with flour and baking powder mixed together. Put half of batter in a large tube pan, then sprinkle with half sugar and cinnamon mixture. Marble it in, then put remainder of batter. Sprinkle and marble again. Bake in preheated oven for 55 minutes at 350°.
Mix all dry ingredients, then add 1 cup milk. Pour into skillet which already has 2 cups milk and butter on low heat. Bring to boil, stirring continually. Once boiling, simmer for 5 minutes. Pour over hot biscuits.
Trim roast of all fat and connecting tissue. Brown meat in shortening in a Dutch oven. Sprinkle with seasonings. Place 1 tablespoon soup mix over meat and the remainder in bottom of pan. Pour water around meat and cook, covered tightly, at 325° for 2 hours until tender. Remove meat to heated platter. Add flour to pan drippings; blend well. Add milk; cook, stirring constantly, until thickened. Serve with roast.
Heat oven to 350°. Combine all ingredients, mixing thoroughly. Press into an 8 x 4-inch pan. Bake one hour and drain. Let stand 5 minutes. Serves 8.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat. Add vanilla. Spread small amount on bottom of a 1 1/2-quart casserole. Cover with layer of Nilla wafers. Top with layer of sliced bananas. Pour about 1/3 of the custard over the bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425° for 15 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then Nilla wafers upright around edge of dish.
In pitcher, combine tea, lemon juice and sugar; stir until dissolved. Chill if desired. Serve over ice. Makes about 7 cups.
Generously butter bottom of 8 1/2-inch spring-form pan; set aside. In heavy saucepan, melt chocolate and butter. Stir in sugar and water until well blended. Beat in egg yolks one at a time. Beat egg whites until stiff, but not dry. When chocolate has cooled slightly, gently fold 1/4 chocolate mixture into egg whites. Repeat with remaining chocolate. Pour into prepared pan. Bake in a preheated 425° oven for 15 minutes. (Cake will look underbaked.) Cool on wire rack. Refrigerate or freeze. Prepare Raspberry Sauce.
Mix all ingredients, except cheese. Pour half of mixture into greased skillet. Sprinkle cheese over mix. Pour remaining mix over cheese. Bake slowly for 40 minutes or until golden brown.
Combine all ingredients into a casserole dish and place in cold oven. Turn oven to 350°. Bake covered for 1 hour and 15 minutes. Serves 2.
Cook broccoli as directed on packages; place in a large Pyrex dish which has been buttered. Before starting to mix the sauce, have everything measured and on the cabinet beside the stove since the sauce can stick to the pan easily while it is cooking.
Mash garlic with sour cream, lemon juice, seasoned salt and paprika. Coat chicken with sour cream mixture. Cover and chill overnight in refrigerator. Remove chicken from sour cream mixture, allowing as much as possible to adhere. Gently roll in crumbs and arrange in single layer in greased long shallow baking dish. Pour melted margarine over chicken and bake at 350° for one hour. Makes 6 to 8 servings.
Cook chicken breasts and pull chicken from bone. Cook vegetables in 2 cups of chicken broth from cooked chicken. Add soups and English peas. Put in pan and place crescent rolls on top. Bake at 350° for 15 minutes or until rolls are brown.
Mix and put in casserole. Top with 2 cups crushed potato chips and 1 cup grated cheese. Bake 25 minutes in 350° oven.
Dissolve gelatin in hot water. Break up cranberry sauce; beat with a fork or beater until smooth. Add to hot gelatin; mix well. Chill until partially set. Fold in apples, celery and nuts. Pour into mold or 8 x 8-inch square pan. Chill until set.
Brown hamburger and onion; drain off grease. Add salt, soup and milk. Stir until cheese soup in smooth. Slice potatoes and place in greased casserole dish. Pour hamburger mixture over potatoes and bake at 400° for 1 1/2 hours.
Fry bacon; set aside. Brown hamburger in bacon grease; drain. Add soup and rice. Crumble bacon into it. Stir together and put in casserole. Bake in covered casserole at 325° to 350° for 30 to 45 minutes until heated through.
Lightly coat a microwave pan with cooking spray. Place flounder in pan. Squeeze lemon on top. Season to taste. Sprinkle lightly with paprika and microwave about six minutes. Be careful not to overcook. Garnish with parsley and eat to stay thin!!
Cream margarine and sugar. Mix with egg, vanilla and flour. Add pecans. Drop by spoonfuls on a greased cookie sheet. Bake at 325° for 15 minutes.
Divide dough in half. Roll very thin. Add enough flour so they will not stick together. Cut in thin strips. Cook in chicken broth for 5 to 10 minutes; cook slowly.
Preheat oven to 400°. Scald cream. Add sugar, salt and oil. Cool to lukewarm. Add beaten eggs and yeast dissolved in warm water. Beat and add flour gradually until of kneading consistency. Knead on floured board for 5 minutes. Let rise in warm place. Divide dough. Roll out as a rectangle and spread half with 1/4 of the butter and cinnamon mixture. Fold other half over and repeat process. Roll to 1-inch thick and cut in strips, 1 x 5 x 6-inch. Twist and place on cookie sheet. Let rise. Bake at 400° for 12 or 15 minutes. When cool, frost with powdered sugar icing. Makes 4 dozen rolls.
Mix all ingredients until well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 370° about 12 minutes.
Drain pineapple. Saute onion in 2 tablespoons of margarine until tender. Add water, carrot sticks and bouillon. Cover and simmer 5 minutes.
Mix in a clean bucket and garnish with sliced lemons and oranges. Add ice. This is great for a barbecue or when playing volleyball.
Boil chicken and take off bones. Saute onion in butter until tender. Add cheese soup, chicken soup, chili powder and Worcestershire sauce. Cook until smooth. Add chicken and heat through. In a baking dish, place a layer of Doritos and chicken mixture; then top with another layer of Doritos. Spread grated cheese on top of Doritos. Bake at 350° until cheese melts. Serve with picante sauce.
Cream the margarine and sugar. Beat in eggs, one at a time. Add flour and vanilla. (Add nuts if desired.) Bake at 300° for 30 to 40 minutes in an 8 x 11-inch pan. Do not overbake.
Warm skillet on stove top. Add enough grease to 3 heaping tablespoons of flour to wet flour. Let flour barely start to turn brown, and then add milk. Stir until thick. Salt and pepper to taste.
Place egg, milk, bread crumbs and salt in a large bowl. Stir well. Add beef and mix. Shape into 16 small meatballs. Prepare potatoes by package directions. Using a 2-quart casserole, stir in green peppers and about 1/2 of the meatballs. Arrange remaining meatballs on top. Bake for 35 minutes at 400°.
Crumble sausage and brown in a large skillet. Add pepper flakes and celery; continue cooking until celery is soft. Drain off excess fat.
Mix the first 4 ingredients together. Add a few cloves and the cinnamon. Slice orange and place in crock-pot. Serve hot.
Lightly grease a 9 x 13-inch pan. Tear 1 loaf bread into pieces and put in pan. Mix together margarine, brown sugar, pudding, cinnamon and milk. Pour half mixture over bread. Tear second loaf of bread in pieces and put over first layer. Drizzle remaining mixture over top. Let rise 3 hours. Bake 1/2 hour at 350°.
Wash fresh broccoli carefully and cut off the thick stems. Quarter the florets and cut the tender stems in bite size pieces. Steam lightly for 3 minutes. Or, thaw the frozen variety and drain well.
Cut ribs into serving size pieces. Brown well and drain. Place in roasting pan. In saucepan, mix remaining ingredients and boil for ten minutes. Pour over ribs. Cover. Bake at 350 degrees for approx. two hours. Stir occasionally.
Dissolve salt in 1 gallon boiling water, pour over pickles and let stand 1 week. Drain and cover with boiling water in which alum has been dissolved. Let stand 24 hours and drain. Be sure to split each pickle. Failure to do this causes shrinkage.
Grease a 9 x 13-inch pan. Alternate 6 slices of bread and half of combined cheeses. Repeat with the remaining bread and cheese. Beat eggs; add dry mustard and milk. Blend well. Pour over bread and cheese. Cover and refrigerate overnight. Bake 1 hour, uncovered, at 350°.
Cook spaghetti; drain and stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10-inch pie plate. In large skillet, cook beef, onion and green pepper until meat is brown and vegetables tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread Ricotta cheese over spaghetti crust. Top with meat mixture and bake uncovered for 20 minutes at 350°. Sprinkle with Mozzarella cheese. Bake 5 minutes more until cheese melts.
Spread ham thinly with cream cheese. Line one end of ham with olives, touching each other. Roll as tight as possible. Chill. Slice thin. Serve with small crackers. Very small and pretty.
Generously butter 2-quart casserole. Puree 1 cup of corn with butter and eggs in blender. Mix remaining ingredients and blend well. Pour in pan. Bake, uncovered, for 50 to 60 minutes at 350°. May be frozen, but thaw completely before heating up.
Combine rice, sugar, milk and salt in a 6-cup baking dish. Bake in a moderately slow 325° oven for 2 hours until rice is very soft, stirring every 20 minutes. Stir in vanilla and raisins; sprinkle with cinnamon. Bake, without stirring, until a light golden crust forms, about 15 minutes longer.
Combine potatoes, cheese, mayonnaise, onion, water chestnuts, salt and pepper. Partially cook the bacon. Pour potato mixture in 9 x 13-inch pan. Top with crumbled bacon and olives. Bake at 325° for 1 hour.
First mix the margarine, pecans and flour. Spread in a 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Drain pineapple juice into a medium bowl. Set pineapple aside. Add bananas to the pineapple juice. In a large bowl, combine cranberry sauce and sugar. Remove the bananas; discard the juice. Add the bananas to the cranberry sauce and sugar. Stir in pineapple tidbits, whipped topping and nuts.
Grate cheese; set aside. Drain chilies; set aside. Beat half and half with eggs and flour until smooth. Mix cheeses and reserve 1/2 cup for topping. In greased casserole dish, make alternate layers of cheese, chilies and egg mixture. Pour tomato sauce over top and sprinkle with reserved cheese. Bake at 375° for 1 hour. Cut in squares to serve as an appetizer.
Saute pepper and onion. Brown meat and drain excess fat. Mix all ingredients together and simmer for 30 to 40 minutes. Put in crock-pot and serve.
In a medium saucepan, gently cook onion in margarine until wilted. Stir in the mustard, then the cheese spread. Gradually stir in the soup. Add broccoli and rice; stir gently. Put in buttered casserole dish and bake in a 350° oven for about 20 minutes. Put onion rings on top of casserole before baking.
In a bowl, stir first 5 ingredients until smooth. Set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat. Add vegetables and garlic. Cook, stirring rapidly (stir-fry) 3 to 5 minutes until tender-crisp. Remove. Heat remaining 1 tablespoon corn oil in skillet. Add chicken. Stir-fry 4 minutes until cooked. Return vegetables. Stir cornstarch mixture. Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. If desired, serve with rice. Makes 4 servings.
Cut broccoli into flowerets; peel and chop stem into bite size pieces. Cook broccoli in boiling water for 3 to 4 minutes, until crispy but tender. Drain and place broccoli in ice water to cool; drain.
Blend together shortening, sugar and egg. Stir in baking soda, cocoa, vanilla, flour and milk. Stir in peanut butter chips. Drop the dough by teaspoonfuls onto greased cookie sheets, leaving 2 inches between each cookie. Bake at 375° for 10 to 12 minutes. Let cookies cool before removing from sheet.
Marinate ribs overnight or as long as you can with the ingredients listed. Grill until done.
Brown beef with onion. Drain. Separately boil barbecue sauce with water and hot sauce. Stir in brown sugar. Stir continuously. Boil for 15 minutes. Add browned beef and onion. Let simmer for at least 20 minutes. Yields approximately 8 servings. Total cooking time: Approximately 1 hour.
In blender, mix the sugar, mustard, salt and vinegar. Add onion juice. Using blender on low speed, slowly add oil, beating constantly, and continue to beat until thick. Add poppy seed last and barely zap with blender. Onion juice is obtained by grating a large white onion on the fine side of a grater.
Mix all ingredients together and place in a 9 x 13-inch greased pan. Bake at 350° for 40 to 45 minutes. Let stand a few minutes before cutting into squares and serving.
In a large bowl, mix tuna fish and seasoning. Heat frying pan with oil. In a separate bowl, crack eggs and mix. Once frying pan is hot, use a tablespoon to make cakes. Before cakes are put into the frying pan, dip into the eggs. Allow cakes to brown on both sides. Serve hot.
Cook and drain pasta as directed on package in 3-quart saucepan; set aside. Wipe saucepan dry with paper towel. Heat oil in same saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat to medium. Stir in cauliflower mixture. Cover and cook 3 to 5 minutes, stirring occasionally, until cauliflower mixture is crisp-tender. Stir in ham, fennel seed, pepper and pasta. Cook 5 to 8 minutes, stirring occasionally, until hot.
Place beef in bottom of casserole. Add remaining ingredients in order given. Salt each layer. Top with 1 can cream of chicken soup and about 1/2 can of water. Cover casserole and bake 1 1/2 hours at 350°.
Mix yeast in warm water until dissolved. Beat egg and add to mixture; add sugar, then oil. Add flour and stir well. Pour onto a very well floured surface; knead and continue to add flour until dough is firm and workable. Pinch off; form rolls and bake at 400° until done. This dough keeps a week in refrigerator.
Combine all ingredients and let stand in refrigerator overnight. Cook, covered, in a 275° oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes perfectly.
Cook filling as on box but add egg yolks to mixture before cooking. Add coconut after filling is cooked.
Mix Jell-O, lemon juice and water in blender. Add cottage cheese and pour into bowl. Fold in Cool Whip. Pour into crust shell and refrigerate.
Melt butter in skillet; add mushrooms, onions and green pepper. Cook until tender, but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper.
Mix ingredients well. Add nuts and raisins. Bake in 350° oven for 1 hour for regular loaves or 50 minutes for small loaves.
Heat oven to 250°. Melt margarine in a large, shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add cereal and nuts. Mix over low heat until all the pieces are coated. Heat for 45 minutes in the oven, stirring every 15 minutes. Spread out on absorbent paper to cool. Yields 7 1/2 cups.
Beat egg whites until stiff. Gradually add sugar and continue beating. Add remainder of ingredients. Drop from teaspoon onto pan lined with wax paper. Bake at 225° for 15 to 20 minutes.
In saucepan, melt butter. Add flour and cook several minutes. Gradually add milk. Bring just to a boil. Reduce heat and simmer 10 minutes. Add salt and pepper. Add mixture to egg yolks. Return to saucepan. Add cream and heat gently, stirring constantly. Pour half the sauce into casserole dish. Add half the cheese. Add vegetables. Finish with remaining sauce and cheese.
Mix all ingredients well and pour into baking dish (spray with Pam). Top with additional cracker crumbs mixed with melted margarine. Use as many crackers and margarine as necessary to cover casserole well. Bake at 350° until firm and lightly browned.
Heat oven to 425°. Heat oleo in 9 x 13 pan until melted. Mix baking mix, paprika, salt and pepper; coat chicken. Place chicken, skin side down, in pan. Bake, uncovered, 35 minutes. Turn over; bake until done, about 15 minutes or longer. Makes 6 servings.
Combine molasses, baking soda and boiling water. Pour into pie shell. Combine flour, brown sugar, shortening, salt and baking powder in a bowl. Blend to the consistency of coarse meal. Spread crumb mixture over the molasses mixture. Bake at 375° for 35 to 40 minutes or until pie tests done.
Preheat oven to 300°. Beat egg whites and gradually add sugar until stiff. Stir in nuts and mix well. Place in large shallow pan. Put stick margarine in center of pan. Stir about every 10 minutes (4 or 5 times) until meringue disappears and nuts are evenly coated and browned.
Put chicken in bottom of 9 x 13-inch pan. Drain peas, onions, mushrooms and potatoes and add this to the baking pan. Mix broth and soup and pour into baking dish. Mix flour, margarine, pepper and buttermilk and pour this into baking dish. Bake at 425° for 25 to 30 minutes.
Pour cereal into large bowl and set aside. In a quart microwave-safe bowl, add chocolate chips, peanut butter and margarine. Microwave on High for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until well coated. Pour into a large Ziploc bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Boil first 2 ingredients until it forms a ball in cold water. Cream next 3 ingredients together.
Cream the butter and sugar. Blend in beaten eggs, sour milk and bananas. Add flour, salt and soda. Blend well. Fold in walnuts. Bake in slow oven at 300° for 1 hour and 15 minutes. Check for doneness in center of loaf with toothpick. Remove from pan immediately. Makes 1 standard loaf.
Combine all ingredients. Store in an airtight container. Stir together 1/3 cup dry mix and 1 1/4 cups water in saucepan. Cook and stir until thickened. Use as a substitute for 1 can condensed cream soup in recipes. Equivalent to 9 cans condensed soup.
Mix altogether. Pur in casserole and bake at 350° for 1 hour.
Slice meat into 1/4 x 2-inch strips. In electric skillet on high heat, add seasoned meat to hot oil. Cover, braise for 5 minutes, stirring often. Do not scorch. Add drained mushrooms and saute 5 more minutes. Add beef broth, simmer 20 to 30 minutes, covered. Stir often. Add flour, milk and Kitchen Bouquet mixture to thicken broth. Stirring frequently, cook until desired consistency. Serve tips and gravy over rice or egg noodles.
Preheat oven to 350°. Line a cookie sheet with aluminum foil and cover with a layer of saltine crackers.
Trim edge from bread and roll bread flat with rolling pin. Spread softened cream cheese on bread slice, then place 4 whole olives in a line. Roll up. Be sure bread is sealed. May use toothpick to keep closed. Put in fridge overnight. Then slice roll into small bite size pieces and arrange on plate. Great appetizer.
Peel and cube potatoes. Add parsley flakes. Dice celery stalks and add to potatoes. Place chicken on top of the potatoes. Place rest of potatoes around chicken. Chicken can be stuffed with potatoes, if desired. Cover chicken with paprika. Cover chicken. Bake at 350° for approximately 1 1/2 to 2 hours.
Cream Crisco and sugar. Add boiling water, let cool. Add beaten eggs, yeast, flour and salt. Refrigerate overnight. Make rolls next day. Let rise 1 hour before baking at 400°.
Squeeze lemon juice and mix with Eagle Brand milk. Add Cool Whip, walnuts and cherries. Mix all together and put in refrigerator until set.
Combine mayonnaise and water. Add all ingredients except potato chips. Pour into casserole. Sprinkle chips over top. Bake at 450° for 15 minutes or until bubbly. Serves 6.
Line a 9-inch layer cake pan with graham cracker crumbs. Put eggs, sugar, vanilla and sour cream in blender; cover and blend for 15 seconds on "Liquify" setting. With blender still running, remove cover and gradually add cheese pieces and melted butter. Pour cheese mixture into prepared crust and bake in preheated oven at 325° for 35 minutes or until set in center. Filling will be very soft, but will firm up as the cake cools. Chill thoroughly before serving. Spread Comstock cherry pie filling (or other topping of your choice).
Bring all ingredients to a boil, then simmer for 20 to 30 minutes. Sauce is most effective when used the last 15 minutes of barbecuing.
Mix all dry ingredients together. Then add liquids and stir until mixed. Fill cupcakes 3/4 full. Bake at 375°. Frost with cream cheese frosting.
Mix all of the ingredients well. Put into a 2-quart casserole. Put on top of this mixture 1 can of French fried onion rings. Bake at 350° for 45 minutes.
Mix beef, egg, bread crumbs, 1/4 cup onion and salt. Shape into 36 meatballs. Brown meatballs and cook remaining onion in shortening until tender; pour off fat. Add remaining ingredients. Heat; stir occasionally.
Melt candy in a saucepan or microwave. Mix in cool whip. Pour into pie shell. Refrigerate.
Cut cheese and margarine in cubes. Mix in eggs and flour. Bake in a greased casserole at 325° for 30 to 45 minutes. Cool about 5 minutes before cutting.
Mix flour, milk and 3/4 cup sugar. Melt oleo in pan. Pour flour mixture into melted oleo. Mix peaches with remaining sugar and pour over batter. Bake at 350° about 40 minutes.
Saute onion and garlic in oil; stir in rice and red pepper, cooking 1 minute, stirring constantly. Add chicken broth; bring to a boil and simmer 25 minutes until rice is tender. Stir in peas and chopped tomatoes; cook 1 minute until thoroughly heated. Remove from heat. Stir in parsley and sprinkle with pepper.
Cook chicken until done. Take off bone and chop. Cook egg noodles in chicken broth. Mix chicken, egg noodles, cheese and soups together. Top with crushed potato chips and bake at 325° for 30 minutes.
Bring sugar, butter, syrup and salt to a slow boil. Boil for 5 minutes. Add soda and vanilla. Pour over popped corn and mix well. Put into long pan and set into a 250° oven for 1 hour. Stir every 15 minutes.
Cook meat over medium heat until pink is gone. Add all other ingredients. Cook over low heat until meat is just tender, about 30 minutes. For a less chunky chili, you may add more water mixed with cornstarch (1 Tbsp. cornstarch to 2 c. water) and cook it longer.
Soak beans overnight. Cook and season with bacon or ham hock. Cook until beans are done; drain and put in large casserole dish. Brown meat; add onion, pepper, garlic, salt and chili powder. Mix well; add tomatoes and sugar. Pour over beans. Mix lightly and bake at 375° for 30 minutes.