HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except buns. Fill buns; wrap each bun separately in foil. Bake at 250° about 30 minutes, until filling is heated and cheese melts.
In an oblong pan, spread sliced peaches. Add dry cake mix to top of peaches, using fork to break up any lumps. Add pats of butter all over top until you use the whole stick. Put in oven at 350° until golden brown on top.
Cook contents of rice and seasoning packets according to directions on package. While rice is cooking, melt butter in saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken and rice. Pour in greased casserole. Bake, uncovered, at 400° for 30 minutes.
Slice cake into 3 layers. Mix sour cream, sugar and Cool Whip. Wash and quarter strawberries. Mix with glaze. Layer cake. Layer sour cream mixture. Layer strawberry. Continue until complete. Top with strawberry.
Place cottage cheese in container of an electric blender. Cover and process until smooth. Slice eggs in half lengthwise. Remove yolks. Mash 2 yolks. Reserve remaining yolks for another use. Add cottage cheese, mayonnaise and next 5 ingredients. Pipe into egg whites. If desired, garnish with paprika and parsley. Yields 10 servings.
Cut chicken into bite-size pieces. Melt butter in 10-inch skillet over medium heat. Add chicken and cook, stirring frequently, until firm and white. Sprinkle salt over chicken. Add water and contents of rice and seasoning packets. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in broccoli. Remove from heat. Cover and let stand 5 minutes. Makes 4 servings.
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water. Beat on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.
Mix salmon, celery and cheese and shape into a log while rolling over nuts (on waxed paper). Garnish with parsley and serve with crackers.
Brown hamburger, chili powder, salt and pepper. Add sauce and juice. Cook macaroni until done; drain. Add to hamburger mixture. Top with Colby cheese. Bake in a 9 x 13 -inch pan at 350° for 15 to 20 minutes.
Put shortening in the mixing bowl first, then add light brown sugar. Beat 1/4 of a minute, then add the granulated sugar. Scrape the sides of the bowl as soon as the mixture tends to stay there. Use high speed when beating the sugars. Beat both sugars with the shortening about 1 minute, then add egg. After the egg is beaten in, add the vanilla. All of this is on high speed. Now, beat these ingredients for 4 minutes on high speed. Scrape the sides of the bowl after 1 to 2 minutes. At the end of 4 minutes, the batter should be light in color and fluffy. And by the end of the mixing of flour and chips that fluffiness should still be there. Don't overblend.
Mix first 4 ingredients together and put in a 13 x 9 x 2-inch pan. Lay chicken on top. Bake at 350° for 1 hour.
Place brisket in a casserole dish. Sprinkle dry onion soup mix evenly over the meat. Spoon can of cranberries evenly over the soup mix and beef. Bake, covered, at 325° for 1 1/2 hours (or at least 20 minutes per pound). Makes a tasty and tender beef brisket and lots of gravy to serve over noodles or Kasha. Also, this dish smells fabulous while it's cooking!
Slice lemons, oranges and limes in thin slices and squeeze for juice. Pour sugar over the slices. Combine the lemons, oranges, limes, sugar and Cointreau and put in glass container. Let sit for 1 hour. Pour in wine and club soda and add ice.
In 9 x 9-inch dish, melt butter; mix well with crushed crackers. Add chopped chicken. Mix sour cream and soup. Pour over chicken; add few cracker crumbs on top. Bake 25 minutes at 325°.
Mix first three ingredients. Combine flour, cocoa & soda together. Add flour mixture alternately with milk to the mixed 3 ingredients. Drop by tsp. on greased cookie sheet. Bake at 350°. When cool, frost with chocolate frosting.
Melt 1/4 cup margarine and pour in greased casserole dish. Combine all ingredients except dressing mix and 1/2 stick margarine. Place in casserole dish. Combine dressing mix and melted margarine. Sprinkle on top of casserole. Bake in 325° oven for 35 to 40 minutes. May put part of topping in bottom of casserole.
Mix sugar, flour and cocoa; add milk. Cook over medium heat, stirring constantly. As it thickens, add egg yolks. Cook until thick. Remove from heat; add 2 tsp. of vanilla. Pour into a baked deep dish pie crust.
Cream margarine and peanut butter. Beat white and brown sugar. Stir egg, vanilla, salt, baking soda and flour.
Combine eggs and milk. Combine sugar, salt and spices. Blend egg mixture into pumpkin; mix well. Blend in sugar mixture. Mix well. Pour into two pastry shells. Bake at 425° to 450° for 10 minutes. Reduce heat to 325° to 350° and bake for 40 to 45 minutes. Pies are done when knife inserted in center comes out clean.
Cook rice according to package directions. Combine vegetables and heat for a few minutes. Combine with rice. In a separate container, combine next three ingredients. Gradually add olive oil and stir until well blended. Pour over salad and toss gently. Spoon mixture into mold coated with vegetable cooking spray. Chill 10 minutes. Invert onto lettuce leaves. Garnish with tomato rose or sweet pepper flower.
Heat 1/4 cup of the spread in large skillet on medium-high heat. Add chicken and garlic powder. Cook 4 minutes. Stir in remaining 1/4 cup spread, mushrooms and peas. Cook 2 minutes or until chicken is cooked through. Stir in hot, cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper. Makes 6 servings.
Mix in order given (use jello as it comes from package). Refrigerate for several hours. Using approximately 1 level teaspoon of mixture, form a strawberry (vary the size as real strawberries). Roll each in red sugar. Insert stem (available at bakery supply store).
Preheat oven to 350°. Cook squash and onion in boiling, salted water until soft. Drain. Add margarine. Add enough crushed saltines to thicken. Put mixture in an 8 x 8-inch buttered casserole.
Open clams and save their juices to flavor pasta. Coarsely chop clams and refrigerate. There should be about 1/3 cup clams and up to 2/3 cup juice. Pour juice into pot with about 6 cups water and some salt and bring to boil. Add linguine, stirring until desired degree of doneness. As pasta cooks, heat half and half to simmer in small saucepan. Heat 2 tablespoons of butter in skillet and add garlic. Cook briefly, stirring and add clams and hot half and half. Remove from heat. When linguine is done, drain and return to pot. Add remaining butter and toss to coat strands. Add clam mixture, basil, cheese, salt and pepper. Toss and serve immediately.
Combine green pepper slices, cauliflower, carrot strips, chopped tomatoes, olive slices and onion strips. Stir in Italian salad dressing and basil. Cover and refrigerate vegetable mixture for 4 to 24 hours.
In large skillet, brown beef; drain fat. Add carrots, onion and garlic. Saute until onion is tender. Add remaining ingredients (except pasta). Cover and cook for no less than 20 minutes (flavor improves as sauce simmers). Prepare pasta. Serve sauce over hot cooked pasta.
Pat one can crescent rolls out in bottom of pie plate to make crust. Add drained meat mixture. Cover with very thin sliced and peeled fresh tomatoes. Add chopped green chilies. Add grated cheese to top of this mixture in pie plate.
Add chopped peaches to pancake mix. Add a little peach juice to water to make a thick batter. Cook in skillet until done.
In a heavy saucepan, melt the white chocolate with the milk. Remove from heat and stir in the salt, vanilla and cherries. Spread onto wax paper lined pan, 8 x 9-inch. Chill 2 to 3 hours.
Spread over sweet potato mixture in casserole. Bake at 350° for 30 minutes.
Saute onion and garlic. Brown meat and place in a casserole with all other ingredients. Bake for 1 hour in a 325° oven. Lower the temperature to 300° and bake for 2 hours. Garnish with: green pepper, green onion, chopped tomato and sour cream.
Brown sausage meat and drain. Then put back on stove and melt cheese in sausage. Take cheese and sausage mixture and spread on bread. Sprinkle a little rosemary on each. Place in oven to toast bread.
Bake brownies according to package directions; cool. Prick brownies with fork and pour Kahlua over them and let soak in. Whip up Jell-O chocolate mousse according to package directions. Break Skor or Heath bars into small pieces. Break up half of the brownies and place in the bottom of a glass trifle dish. Cover with half of the mousse, layer with half of the candy and then add half of the whipped topping. Repeat layers with the remaining ingredients.
Microwave pierced potatoes 15 minutes on High. Halve potatoes and place in broiling pan. Add onions and tomatoes, cut-side up. Set in peppers, skin-side up. Add garlic. Sprinkle with olive oil, salt and pepper. Broil close to element until potatoes are browned and peppers are blistered, turning all vegetables often. Cook about 15 minutes. If onions and garlic aren't soft and gold, cook 10 to 15 minutes more at 450°.
Scald 3 1/2 cups milk in a double boiler. Mix cocoa and sugar. Add to milk. Add syrup and salt. Mix cornstarch with 1/2 cup of milk and egg yolks. Beat well. Add to double boiler and cook until thickened. Add butter and vanilla. Stir constantly while cooking. Pour into a 9-inch baked pie crust. Top with meringue and brown. Makes 2 (9-inch) pies.
In a medium saucepan, combine corn syrup and cream. Bring to a boil over medium heat. Remove from heat. Add chocolate. Stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups fondue.
Cut 1/4-inch slice off one end of each tomato (slice from end without stem). With a tiny spoon, scoop out and discard seeds and pulp (a 1/4 teaspoon works well here). In a small bowl, combine remaining ingredients. Fill tomatoes with olive mixture, mounding slightly. Chill. Makes 48 appetizers.
Mix flour, butter and sugar for pastry. Spread pastry in 8-inch square pan (pat with fingers). Bake 12 minutes at 350°. Mix rest of ingredients with eggs. Spread over baked pastry for 25 minutes at 350°. Cool; sprinkle with powdered sugar.
Mix stout or ale, anise seed and shortening in saucepan; heat to lukewarm. Pour into large mixing bowl. Add sugar, orange rind, syrup and salt. Mix well. Add 2 cups white flour and 1 cup rye flour. Beat until smooth. Dissolve yeast in warm water and add to first mixture. Beat until thoroughly mixed; add remaining flour. Turn dough out on lightly floured board. Knead until smooth and satiny (elastic to the touch) using only enough flour to keep from sticking to hands. This must be done quickly, but thoroughly. Place in well-greased large bowl. Turn dough over to grease both sides of dough. Cover and let rise until double in bulk. Putting bowl over warm (not too hot) water quickens rising. Let rise about 1 1/2 to 2 hours or until double in bulk. Shape into two loaves about 12-inches long. Place in greased pans. Can be baked on large cookie sheet, greased; grease between loaves, place loaves close together. Let rise until double in bulk, about 1 hour. Bake in moderate oven preheated to 350° about 45 to 60 minutes. Remove from oven at once and turn out on cloth covered board. Brush lightly with hot water. Cover and let cool. This recipe came from Sweden. Seems complicated, but very simple once you've made it.
Mix all together and shape like a loaf. Sprinkle cinnamon and sugar over top and bake at 350° for 25 minutes. Cut when cool.
In a large skillet, place butter and add onion and mushrooms. Cook until tender. Stir in flour, parsley, marjoram, salt and pepper. Add hot water and bouillon granules. Mix well. Stir in tomatoes and ham. Cook and stir 10 minutes. Mix baking mix and milk. Stir just until moistened. Add cheese and drop by spoonfuls onto ham mixture. Bake, uncovered, until biscuits are deep golden brown and filling is bubbly, 20 minutes or so.
Prepare cake as directed on box. After baking, let it cool. Melt ice cream until stirable. Mix melted ice cream and crumbled cake together. Put in a cake pan. Put in freezer until hard. Cut in squares, pour syrup over, spread on whipped cream and top with a cherry.
Cut four (18 x 12-inch) sheets heavy-duty aluminum foil and coat each sheet with cooking spray. Arrange 1/4 of sliced onion evenly in center of each sheet of foil. Top each with a chicken breast half. Spread 1 teaspoon mustard over each breast half and sprinkle evenly with salt and pepper. Top each with 1/4 of squash, mushrooms and tomatoes. Sprinkle evenly with basil and garlic. Dot each with 1 teaspoon margarine. Fold edges of foil over and wrap securely. Place packets on an ungreased baking sheet. Bake at 400° for 25 to 30 minutes. Serve in foil packets. Yields 4 servings.
Mix oil, sugar, eggs and vanilla and let stand while mixing other ingredients. Mix flour, soda and salt together. Mix flour mixture alternately with oil mixture until well blended. Add apples and pecans.
Pour butter over flour, make a crust, place nuts on top. Bake at 350° for 15 minutes. Cool.
Cut meat that is slightly frozen into cubes. Cook in hot, melted shortening until brown. Add water, salt and soup bones. Heat to boiling on surface temperature of 375° to 400°. Cover, reduce heat and simmer for 1 hour on medium.
Combine all ingredients. Marinate chicken 2 hours or more. Bake at 350° for 45 minutes.
Slice, thaw and drain strawberries. Heat the juice and add to hot water and pour over jello. Then when jello is dissolved well, add ice cream, then the sliced strawberries, Place in the refrigerator until mixture starts to jell well, then pour into a baked pie shell. Later top with whipped cream. Sounds delicious!
Chip apples up into small chips; roll biscuits one at a time out to be very thin. Put chipped apples in center of biscuits. Add 1 tablespoon sugar, 1 teaspoon butter and a little nutmeg or cinnamon. Fold edge of biscuit over all of the ingredients. Put folded side down in baking dish. Finish all the rolled dough and put in pan. Sprinkle any chipped apples left on top of dumplings. Sprinkle sugar well over the top of them. Add nutmeg or cinnamon and dot with butter. Pour boiling water on top of all this until almost to the top of dumplings. Bake at 350° for 45 minutes or until top of dough is lightly browned.
Preheat oven to 375°. In a large bowl, combine all ingredients. Shape into a loaf and place in large shallow baking pan. Bake 1 hour or until done. Serves 8.
Cook grits as directed. To grits add butter, eggs, cheese and Worcestershire sauce. Pour into casserole dish and sprinkle with crushed red pepper. Bake at 350° for 30 minutes.
Saute onions in butter until limp and clear. Add potatoes, chicken broth, salt and pepper. Cook until tender. Blend in blender. Cool. Add milk and cream. Chill overnight. If it becomes too thick, add more milk and serve. Garnish with chopped parsley or green onion tops. Serves 8.
Bake cake mix as directed on box. Crumble cake and fold in remaining ingredients. Pack tightly in Bundt cake pan lined with wax paper. To decorate, put red and green candied cherries and pecan halves on top. Refrigerate.
Preheat the oven to 350°. Grease some cookie sheets. Cream the butter and peanut butter together. Beat in the 2 sugars, then add egg, water and vanilla. Mix well.
Combine first three ingredients. Cook until tender and brown. Combine next seven ingredients. Simmer on top of meat mixture for ten minutes. Put half in a 2-quart casserole dish. Layer 1/2 of the tortilla chips, then cheese. Repeat. Bake at 350° for 30 minutes.
Sear the medallions in a saute pan on both sides and finish them in the oven. Combine the vinegar and the jus de veau lie in a saucepan; bring to a quick boil. Remove from the heat. Deglaze the saute pan with the vinegar and jus de veau lie. Bring it to a boil. Keep it warm or reheat at time of service.
Mix the pineapple, gelatine, 3 tablespoons sugar and melted oleo. Save 2/3 cup for topping. Spread rest in a 9 x 13-inch greased pan. Bake for 5 minutes at 400°. Cool.
Melt chocolate chips and peanut butter. Add salted peanuts. Put 1/2 mixture in a buttered jelly roll pan. Cool. Save the other half. Mix vanilla pudding with evaporated milk and vanilla. Add melted butter and powdered sugar. Beat well. Spread on top of cooled chocolate layer. Carefully spread other half of chocolate on top of pudding mixture. Cool. Cut in small bars. Keep refrigerated.
Stir curry powder in the center of a large, heavy frying pan over heat. When hot, add garlic. Mash and stir in a little oil at a time. Add salt, pepper and ginger; mix well. Add meat and onions; stir and cook until onions are tender. Add soy sauce and bouillon. Cover pan, bring to boil and cook until meat is tender.
* If making ahead ahead, use raw noodles and refrigerate for 8 hours. If not, use partially cooked noodles.
Cook a few hours, until thick, on low heat. Stir often. Seal in pint jars (hot).
Bake cake as directed on box. Poke holes all through cake (after cake is cool). Pour milk all over cake. Cool in fridge 1 hour. Pour caramel over cake. Cool in fridge overnight. Top with Cool Whip and crushed Skor bars.
Cook rice according to package directions. In large bowl, combine all ingredients and chill. Season to taste. Makes about 8 servings.
Preheat oven to 350°. Place chicken in shallow dish. Squeeze fresh lemon juice on chicken. Mix remaining ingredients. Pour over chicken. Bake, uncovered, 45 minutes to 1 hour. Turn chicken once; marinate with juices several times. Serve with rice. Do not overbake, chicken will be dry.
Mix first 3 ingredients and cook until thickened. Add eggs and sugar; mix well and reheat until thick, stirring constantly. Let cool, then add Cool Whip. Refrigerate.
Gradually mix first 3 ingredients until doughy. Add coconut and pecans. Mix thoroughly. Roll into bite size balls. Lay out on a cookie sheet (makes 130). Refrigerate until firm.
Drain oysters, save broth. Heat Pyrex casserole with butter. When melted and hot, drop oysters in and layer with celery mixed with spices and crushed crackers. Bake at 350° about 45 minutes.
Combine first 7 ingredients in a small bowl; stir well. Trim fat from tenderloins; place tenderloins in a large shallow nonmetal dish. Pour molasses mixture over tenderloins, cover with plastic wrap and marinate in refrigerator for several hours or overnight, turning meat at least twice.
Mix yeast with 1 tablespoon sugar and 1/4 cup warm milk; let stand 5 minutes. Dissolve salt and rest of sugar in milk. Add yeast mixture, then add 4 cups flour; beat well. Add beaten eggs and shortening; beat 3 minutes. Add remaining flour and knead until smooth (do not make dough too stiff). Let rise twice.
Cream shortening and sugar. Add egg yolks and vanilla; beat well. Add sifted dry ingredients alternately with milk. Fold egg whites in. Bake in 3 waxed paper-lined 8-inch cake pans. Bake at 350° for 30 minutes.
Boil chicken for 45 minutes. Bone and put into a baking dish. Pour cream of celery soup over chicken.
Brown meat in drippings; remove meat. Add flour and brown to a dark color. Add onions, parsley and garlic and cook until soft. Add water and rice. Add salt, pepper and meat. Bring to a boil; lower heat and simmer 1 hour, covered. When rice is done, uncover and cook until rice is a little drier.
Preheat oven to 350°. Grease 13 x 9-inch pan. In a large bowl, combine chicken, 1 cup cheese, corn and soup. Spread into pan.
Mix well; put in loaf pan and place in icebox until hard. Slice when ready to eat. Put remaining in refrigerator.
Mix together dry ingredients. Cut in oleo and shortening. Add liquid to dry ingredients, stirring just to mix. Roll out on floured surface to 3/4-inch thick. Cut with floured biscuit cutter and place on ungreased cookie sheet. Bake at 425° for 10 to 12 minutes. Especially good for shortcake.
Combine sugar and cornstarch. Stir in milk. Continue stirring until boiling. Boil 1 minute. Add white baking chocolate and vanilla, stirring until chocolate is melted. Pour into bowl and cool. Whip the cream. Add powdered sugar. Fold into chocolate mixture. Pour into crust and refrigerate for 8 hours or overnight.
Grind cranberries and oranges. Mix with nuts, pineapple and sugar. Pour into container and let chill. (Soften Jell-O in boiling water.)
Preheat oven to 375°. Combine chicken and 2 tablespoons cheese. Separate dough into 8 triangles. Place about 2 tablespoons chicken mix on wide end of each triangle; roll up. In saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8 or 9-inch square baking dish. (Reserve remaining sauce.) Arrange filled crescents over soup mixture. Bake 20 to 25 minutes or until golden brown. Sprinkle remaining 2 tablespoons cheese on top. Return to oven 5 to 10 minutes until cheese is melted. Serve with remaining sauce.
Cut biscuits into fourths and put in large bowl. Saute onions and green peppers in margarine. Add bacon bits and cheese. Stir into bowl with quartered biscuits. Bake in Bundt or tube pan (lightly greased) for 30 minutes at 350°.
Mix all ingredients. Pour into 1 greased and floured cookie sheet or 2 (9 x 12-inch) cake pans. Bake at 350° for 25 to 30 minutes. Let cool.
In 5-quart Dutch oven, combine turkey, water, bouillon, salt, poultry seasoning and bay leaf. Bring to a boil. Reduce heat and cover. Simmer 1 1/2 hours, then stir in barley. Re-cover. Simmer 30 minutes more, stirring occasionally. Stir in carrots, onion and celery. Simmer uncovered an additional 20 to 25 minutes or until vegetables and barley are tender. Then stir in parsley last. Makes 8 servings.
Grease and flour a 9 x 13 pan. Sprinkle pecans and coconut in bottom of pan. Mix German chocolate cake as directed on box. Pour into pan.
Break cauliflower in buds and boil in salted water for 15 minutes. Save 1 cup liquid and drain rest. In chicken broth, cook onion, carrot and seasonings. Add flour to melted butter. Add water and half and half to broth. Bring to boil. Add cauliflower, pepper and butter/flour mixture. Simmer to warm.
Pierce pastry thoroughly with fork. Bake in 375° oven 10 minutes. Remove. In a large bowl, toss together next 3 ingredients. Spoon into pastry. In bowl, stir together remaining ingredients. Slowly pour over tuna mixture. (It may be too much liquid, so just use the amount necessary to cover the mixture.) Bake at 350° for 30 minutes, depending on one's oven. Knife inserted in center should come out clean. Serves 8. Freezes well. Reheat slowly, covered. Uncover for last 10 minutes.
Lightly brown mushrooms and onion in margarine. In small bowl, mix soup, milk and Miracle Whip. Spray 2 quart casserole dish with non-stick cooking spray.
Mix all ingredients for 5 minutes until light and fluffy. Makes enough to frost one 2-layer cake.
Line large cookie sheet with waxed paper. Mix cake as directed. Pour and spread evenly on cookie sheet. Bake in a 350° oven until done. Let cool at least 6 hours. Must be very cool for cake to roll without breaking.
Shred lettuce in strips and fill bowl 1/2 to 2/3 full. Layer celery, peppers and onions. Layer peas on top. Mix mayonnaise and sugar and layer on top. Add cheese. Add bacon. Needs 8 hours to chill.
In large bowl, mix cereal and oyster crackers together. Measure 1/3 cup popcorn oil. Pour over top of dry cereal and crackers, gently mixing well to coat all. Sprinkle dry party dip mix over cereal mixture. Mix well to coat. Gets better as it sits a while. Store in airtight container.
Brown pork chops. In baking dish, mix soup, rice (raw) and orange juice together. Lay browned pork chops on top. Bake 45 minutes, covered, 15 minutes, uncovered, at 400°.
Mix well. Add 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water the next day. Let it stand at room temperature. To make bread, take out 1 cup and feed with the same ingredients as listed.
Dissolve gelatin and salt in boiling water. Add pineapple juice and lemon juice. Refrigerate until mixture begins to jell. Fold in pineapple and carrots. Return to refrigerator until fully jelled. Cut into squares and serve on a lettuce leaf.