HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 7 ingredients. Cook pancakes on griddle. While hot fold in half, then in quarters. Set aside to reheat in sauce to serve. Makes 3 dozen.
Thaw potatoes. Mix all ingredients together. Place in a 13 x 9-inch buttered baking dish. Cover with 1/4 cup melted butter. Bake at 350° for 1 hour.
Cook milk and sugar together for 5 minutes. Stir at all times on medium heat. Have ready the nuts and chocolate chips. Add marshmallows. Grease pan with butter or margarine. Set in cool place, not in refrigerator.
Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Combine mayo, salt, pepper and mustard. Mix until very smooth. Crumble bacon as fine as possible and add to egg mixture; stir until combined. Using largest decorating tip possible spoon egg mixture into frosting bag and pipe into egg whites or spoon mixture into egg whites. Cover and refrigerate until ready. If desired sprinkle with a little paprika.
Wash beans; trim ends and remove strings. Cut beans into 1 1/2-inch pieces. Combine beans and water in a 1 1/2-quart casserole. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 9 to 10 minutes, or until crisp-tender, stirring after 3 minutes. Let stand, covered, 2 minutes; drain. Place green pepper, onions and oil in a small bowl. Cover with heavy-duty plastic wrap; microwave at High 3 to 4 minutes, or until tender. Add green pepper mixture, tomato and remaining ingredients to beans; mix well. Cover and microwave at High 2 to 3 minutes, or until thoroughly heated. Yields 4 servings.
Combine crumbs with butter. Press into 9-inch square pan. Grate or finely chop 1/2 package chocolate. Heat remaining chocolate and mix. Stir until melted. Whisk in cream cheese until smooth and cool completely. Fold in 3 1/2 cups Cool Whip. Spread over crumbs. Sprinkle top with the shaved chocolate.
Beat cream cheese and milk together until creamy. Add the cheese, garlic powder and crabmeat. Pat 3/4 teaspoon mixture in center of wonton skin. Use enough water on fingers to moisten corners. Pinch together to form triangles. Repeat until all filling and wonton skins are used.
Mix first three ingredients in a crock-pot. Add chicken. Cook on low for 4 to 5 hours or until chicken is tender.
Preheat oven to 400°. Grease 1 1/2-quart casserole. Boil celery until tender in enough water to cover; drain. Melt butter; stir in flour and add milk slowly to make cream sauce, stirring until thick and smooth. Add salt and well-drained celery. Spoon into prepared casserole, top with pecans and cover with bread crumbs. Bake at 400° for 15 minutes.
Beat thoroughly. Pour into a 5-quart freezer. Add milk to fill to mark. Follow freezer instructions to freeze.
Cook beef and onion until meat is brown and onion tender; drain. Add tomato sauce, parsley, salt, pepper and oregano; mix well. Line bottom of 9-inch pie plate with 1 package rolls, pressing edges together to form pie shell. Separate 1 egg; set yolk aside. Beat white with remaining 2 eggs. Pour 1/2 over pie shell. Spoon in meat mixture. Top with tomato slices. Arrange cheese on top; pour rest of beaten egg over. Mix yolk with water; brush over pastry edge. Roll second package of rolls into pie crust top. Trim, seal and flute edges. Cut slits, brush with remaining egg yolk mixture. Bake at 350° for 20 minutes. Cover loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving.
Mix all ingredients together. Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered.
Mix all ingredients together; by hand is the best method. Press into a baking dish. Cover top with ketchup and bacon strips. Cook for 1 1/2 hours at 350°.
Remove skin and excess fat from chicken; rinse and pat dry. In small bowl, mix oregano, seasoned salt and pepper; rub into chicken using all of the mixture. In large skillet over medium heat, brown in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2 1/2 to 3 hours or low 5 to 6 hours.
Preheat oven to 425°. Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine all ingredients in a small bowl. Refrigerate. Yield: 2 cups.
Brown ground beef with onion in large frypan. Drain off fat. Add remaining ingredients. Mix well and pour into 2 1/2-quart casserole. Top with cheese and bake 30 to 35 minutes at 350°. Makes 6 servings.
In skillet, cook bacon until crisp. Drain fat, reserving 1 tablespoon. Return the tablespoon of fat to skillet and add onion. Saute about 2 minutes. Add ravioli, sugar, vinegar and pepper. Cover and simmer until ravioli is heated. Serve on lettuce.
Sift together flour, baking soda and salt and make a well in the center. Mix egg, vanilla and fruit cocktail into the dry ingredients and pour into a flat greased pan. Combine 1 cup brown sugar and 1/2 cup nuts and sprinkle on top of cake. Bake 50 minutes at 350°. Serve with whipped cream or ice cream. You can also use the cake recipe without the topping and when you are ready to serve it put hot butterscotch pudding over the cake.
Scald milk; add margarine, sugar and salt. Dissolve yeast in warm water. When milk mixture has cooled to lukewarm, add to yeast mixture. Stir in flour and mix thoroughly. Cover mixture with wax paper and a towel and allow to rise until double in bulk, about 40 minutes. After dough rises, stir down with spoon and beat vigorously about 1/2 to 1 minute. Divide dough into two well-greased loaf pans. (Dough will be sticky and heavy.) You may either bake immediately at 375° until golden brown or allow dough to rise to tops of loaf pans, then bake.
Combine eggs, vanilla, pie filling and cake mix until just blended. Spread out in a greased 9 x 13-inch pan and bake at 350° for 30 minutes or until firm to touch.
In skillet, over medium-high heat, heat oil. Cook chicken until browned, stirring often. Add remaining ingredients; heat to a boil. Reduce heat to low, cover and cook 5 minutes or until vegetables are tender, stirring occasionally. Serve. Serves 4.
Heat cream in 2-quart saucepan over medium heat until it just starts to simmer. Add potatoes and oysters with liquid. Cook over low heat 3 to 6 minutes or until oysters float to top. Add butter. Season with salt and pepper to taste. Continue simmering until butter melts. Remove from heat. Sprinkle with paprika and parsley. Serve at once. Makes 2 3/4 cups.
Measure warm water in mixing bowl. Add sugar, salt and yeast. Let stand. Measure flour and combine with dry milk. Add butter and half the flour to liquid. Mix. Add remaining flour and mix with dough hook until dough leaves side of bowl. Cover and let rise until double in bulk. Punch	down; knead on lightly floured board. Shape as desired. Place in greased pans; brush with melted butter. Let rise until double in bulk. Bake at 400° until light brown.
Toss turkey with flour. In a saucepan, cook carrots, onions, celery, thyme and pepper in the butter until tender. Stir in soup, turkey mixture and green beans. Pour into 9-inch pastry lined pie plate. Top crust can be regular or lattice crossed. Brush pastry with milk. Bake at 350° for 45 minutes or until crust is lightly browned.
In a large bowl, combine the peaches with 2/3 cup sugar; toss well. Spoon the fruit into a shallow 10-cup baking dish and dot with butter.
Mix cream cheese with Blue cheese and add egg. Count number of asparagus spears in can; count out same number of slices of bread. Trim crusts from bread. Roll trimmed bread as thin as possible with rolling pin. Spread each slice with cheese and egg mixture. Place asparagus spear on each bread slice and roll up. Cut each rolled slice into thirds. Dip each roll into melted butter. Place close together in shallow baking pan. May be frozen at this stage. Bake at 400° for 15 to 20 minutes if not frozen. Bake 30 minutes or until brown if frozen. Makes 8 to 10 servings.
Bring water to a boil; add carrots. Cook until tender. Meanwhile, in a skillet over low heat, cook maple syrup, butter, marjoram, salt and pepper until bubbly and caramel-like. Drain carrots; place in a bowl. Pour sauce over and serve hot. Can be done ahead and simply reheated.
Put meat into bowl. Add other ingredients. Form into small balls. Fry in a small amount of fat, then remove. Add boiling water, beef bouillon and 1 teaspoon sugar to pan. Stir until blended. Pour over meatballs. May be frozen and/or reheated.
Saute mushrooms, celery, onion and green pepper in olive oil for 2 to 3 minutes in a large pan. Add remaining ingredients and simmer, covered, 1 1/2 to 2 hours on low heat.
Drain fruit and combine with sour cream, marshmallows and coconut. Chill overnight.
Cut off tops of green peppers. Remove seeds and membrane. Precook green pepper cups in boiling, salted water about 5 minutes. Drain. Sprinkle inside with salt. (For crisp peppers, omit precooking.)
Cover chicken with water. Add salt and simmer until tender. Remove skin and bones and return chicken to pot. Add parsley flakes and poultry seasons. If more broth is needed, add 1 can chicken broth. Bring to a boil and add the biscuits which have been slightly kneaded and pulled into pieces. Stir enough to cover the dumplings with broth. Simmer 10 minutes or until done.
Mix thoroughly all ingredients and let set overnight in refrigerator. Form into 1-inch balls and bake at 350° for 20 to 25 minutes. Makes 50 balls.
Melt margarine in 9 x 13-inch pan in oven. Mix baking mix, paprika, salt and pepper. Coat chicken; place skin side down in pan. Set oven at 350°. Bake 35 minutes; turn and bake until done, about 15 minutes.
Mix water, sugar and salt. Add yeast. Stir until dissolved. Stir in egg and shortening. Gradually add flour. Place in greased bowl. Rub surface with soft shortening. Cover tightly. Place in refrigerator until ready to use. Shape into rolls. Let rise 1 1/2 to 2 hours. Bake 12 to 15 minutes in a 400° oven. Dough is easier to handle if kneaded before storing.
Cook broccoli. Boil and debone chicken. Layer chicken, broccoli and cheese in casserole dish. Mix lemon juice, mayonnaise and soup. Pour over broccoli mixture. Top with cracker crumbs. Bake in 350° oven for 45 minutes or until done.
Dissolve jello in 1 cup boiling water. Chill until syrupy. Whip with electric beater until frothy. In separate bowl, whip softened cream cheese and mayonnaise. When well blended, add whipped jello and drained fruit cocktail. Fold in whipped topping. Mold in 2-quart salad mold or 9 x 12-inch Pyrex dish.
Beat together well the sugar and eggs. Add pinch of salt, vanilla or almond extract, flour and baking powder. Add chopped nuts and apples. Place in buttered pie plate. Bake at 350° for 35 minutes. Top with whipped cream before serving.
Melt butter, margarine and chocolate. Remove from heat. Add sugar and vanilla to butter mixture. Add baking powder and flour to chocolate mixture. Add 4 eggs, one at a time, beating after each addition. Fold in chocolate chips. Pour into a greased and floured 13 x 9 x 2-inch baking dish. Bake in preheated 350° oven for 20 to 25 minutes. Serves 12.
Put equal amounts of chicken into each rectangle of crescent roll. Fold and press sides together to form pockets. Place into slightly greased 8 x 8-inch casserole dish. Over medium heat in medium size pan, combine milk, 1 cup cheese, soup, onion and butter. Stir until cheese melts. Pour mixture over pockets; top with remaining cheese. Lightly salt and pepper. Bake uncovered approximately 35 minutes at 350°. Serve with steamed rice or tossed salad.
Mix flour and sugar. Add other ingredients, except margarine and cracker crumbs. Put in baking dish. Top with crushed crackers. Pour melted butter on top. Bake for 30 minutes at 350°.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes 12 to 16 servings.
Mix syrup with eggs. Add other ingredients. Pour into unbaked pie shell. Cover with pecans. Bake at 400° for 15 minutes, then 30 minutes at 350° or until done.
Cook chicken in salted water until tender. Reserve broth. Cut meat into large bite size pieces and set aside.
Combine and mix cream cheese, green chilies, green onions, garlic and salt. Spread a layer of cream cheese mixture on each tortilla. Roll up and slice into bite size pieces.
Mix first 3 ingredients together (cake mix, egg and margarine). Press in a 9 x 13-inch pan. Cream remaining ingredients together and pour on top of first layer. Bake at 350° for 40 to 45 minutes. Let cool, then cut into squares.
Sift flour, salt, cinnamon and baking soda. Combine all ingredients in bowl. Add milk and eggs. Bake at 350°.
Shuck, silk and wash corn. Put on rack in the oven. Cook until done and brown. Take out of oven and "smear" butter and salt on the corn and eat while hot.
Cream crisco, sugar and margarine. Add eggs, one at a time, beating well after each addition. Add flour, alternately, with milk very slowly. Add vanilla. Bake at 325 degrees for 1 hour 15 minutes in tube pan.
Heat oven to 350°. Grease a 9-inch pie pan. Beat rice, vanilla and egg white with fork. Turn mixture into pie pan. Spread evenly with rubber scraper on bottom and halfway up side of pie pan. (Do not leave any holes.) Bake 5 minutes; cool.
Preheat oven to 400°. Brown ground beef well; drain. Place beef in an 8 x 8-inch baking pan. Top with Pizza Quick sauce and cheese. Mix Bisquick, milk and eggs; pour over pizza. Bake for 30 to 35 minutes. Yields 4 servings.
Chill 6 to 8 champagne glasses, depending on how many people you wish to serve. Combine the cognac, vermouth, Grand Marnier and Curacao in a large pitcher; mix well. Pour in the champagne; stir until the "fizz" is gone. Place a sugar cube in the bottom of each glass; dot each cube with 1 drop of the Bitters. Crush the sugar cube and pour in the champagne. Stir to combine; garnish each cocktail with an orange slice or a strawberry. Yields 6 to 8 cocktails.
Cook shells, drain and put aside. Grill steak and cut into bite size pieces. Mix spaghetti sauce and steak together, add vegetables if desired. Put manicotti shells in an oblong pan and stuff shells with meat mixture. (It's easier to slit shells length ways on the sides, put stuffing on bottom half of shell and cover with top half.)
Cook potatoes in skins and cool. Shred on coarse grater. Combine cheese and 4 tablespoons margarine/butter in pan. Heat and stir until cheese is almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes. Spoon into a well-greased 2-quart casserole. Dot with 2 tablespoons margarine/butter. Cover and bake at 300° for about 25 minutes.
In a large punch bowl, combine concentrates and water. Just before serving, add ginger ale and ice.
Heat oven to 400°. Cut cheese into 8 equal sticks. Cut chicken breasts in half; flatten each to 1/4-inch thickness. Roll each piece around stick of cheese; secure with toothpicks. Dip in eggs, then in bread crumbs. Brown in margarine. Dissolve bouillon cube in water. Cook onion and green pepper in 1/3 cup margarine until tender; add flour, seasonings and bouillon. Cook until thickened. Add rice and mushrooms; pour into large baking dish. Top with chicken; bake at 400° for 20 minutes. Serves 8.
Saute onions, green pepper and celery in butter for 5 minutes. Add potatoes and water; cook until tender, about 15 minutes. Combine milk, cornstarch, salt and black pepper; stir into other ingredients until thick. Serve in warm bowl. Top with grated cheese.
Soak bread crumbs in milk. Add beef, eggs, salt and pepper. Mix well. Shape into 1-inch balls and roll in the cornstarch covering thickly. Add more cornstarch as needed. Brown in butter until brown. Shake pan often to retain shape of meatballs.
Heat oven to 375°. Grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda and salt; mix well. Stir in baking chips. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 8 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. Yields 5 to 6 dozen cookies. Store tightly covered.
Mix all ingredients. Place in baking dish. Top with buttered crumbs, Ritz or Triscuits crackers. Bake 30 minutes at 350°.
Mix together first 6 ingredients. Cover with layer of cheese. Mix together crumbs and margarine. Put on top of cheese. Bake at 350° for 30 to 35 minutes.
Melt butter over low heat; add almonds. Saute until light brown, add celery, onion, sugar, garlic powder, ginger and bouillon cube. Stir carefully until well mixed and cook until crisp-tender about 10 minutes. Serves 4 people.
Mix everything but 2 tablespoons Parmesan in large bowl. Turn into 2 quart casserole. Cover and refrigerate at least 1 hour. Before serving, add rest of Parmesan. Place in preheated oven at 350° and bake covered for 35 minutes. Uncover and bake additional 25 minutes.
Combine ingredients in a heavy saucepan. Stir over low heat until mixture is smooth and well blended. Serve hot over any ice cream.
Cook potatoes in boiling water 30 minutes or until tender; drain and cool. Cut into quarters. Combine chives and rest of ingredients in a large bowl. Add potatoes to mixture and toss. Chill 2 to 3 hours.
Melt caramels and milk. Cool slightly. Combine remaining ingredients (except chocolate chips and nuts). Put 1/2 of this in a greased 13 x 9-inch pan and bake for 10 minutes at 350°. Sprinkle chocolate chips and nuts on this crust. Then put caramel mixture on. Put the rest of the ingredients on and bake at 350° for 15 to 20 minutes or until golden brown. Chill 2 hours before cutting.
Grease and flour two 9 x 1 1/2-inch round pans. Set aside.
Mix flour and sugar gradually. Add milk. Melt butter in deep pan. Put in 1/2 butter in batter, then pour batter in pan. Pour fruit in center and out toward edge. Put fruit juice in but do not stir. Bake at 450°.
In a large kettle, cover chicken with water and boil until done. Do not drain!! Take chicken out and cool until you can handle it and tear into small pieces. Save broth!! Put 2 cups chicken broth in a pan and add cheese and melt, then add Ro-Tel tomatoes. Cook spaghetti in rest of chicken broth. Saute onions, green pepper, mushrooms, small amount of margarine and seasonings.
Brown beef in skillet. In large casserole, add layer of meat, potatoes, onion, pepper and soup. Repeat layers. Cover and bake at 350° for 1 hour.
Butter and flour tube pan. Cream butter and sugar. Beat in eggs, one at a time. Mix flour, baking powder and salt and add it alternately with the milk. Beat 3 minutes. Pour into pan.
Brown meat together; crumble well and drain. Add spices. While meat is still hot, add cheese and let it melt. Spread on party rye bread and put on a cookie sheet; freeze. When they are frozen, you can put them in plastic bags. When ready to serve, bake in a 400° oven for 15 minutes to warm.
Bring the milk to a boil. Add the grits; cook until thick, stirring constantly, then add the rest of the ingredients. Turn into sprayed baking dish. Bake at 325° for 20 minutes. Serve hot.
Grate Cheddar cheese. Let all ingredients come to room temperature. Mix all together in mixer bowl and mix well with mixer beaters. Let stand overnight in bowl in the refrigerator. Next day, roll into ball and roll in chopped nuts.
Wash dried beans and cover with water. Cover and soak overnight. In the morning, drain and add fresh water. Heat slowly to boiling. Meanwhile, heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2 to 3 minutes until golden. Drain beans and add to onion and celery mixture. Pour in beef stock and water. Add bay leaf. Heat to simmering. Over low heat, simmer for 4 hours. Add tomatoes. Cut sausages into 1/2-inch lengths. Add to soup. Heat through. Add salt and pepper to taste. Serve with a sprinkling of fresh parsley and Parmesan cheese.
Brown sausage; drain and cool. Crumble sausage into bowl. Beat eggs in another bowl and add milk, salt, mustard and bread cubes; mix well. Add cheese and sausage; mix again. Spoon into 12 x 8 x 2-inch glass baking dish. Cover and refrigerate overnight.
Bake cake as directed using whole eggs and throw in a handful of coconut. After cake is cool, punch holes with a fork. Then pour in mixture of cream of coconut and Eagle Brand milk. Mix coconut with Cool Whip and frost cake. Sprinkle with coconut.
Brown ground beef; drain. Add all ingredients; simmer 30 minutes. Serve over egg noodles or rice.
Boil water for vermicelli. Heat skillet and add butter and olive oil. Saute mushrooms until brown and crispy, about 5 minutes.
Spray a large skillet with a nonstick coating. Stir-fry beef strips until browned. Add all but the last 3 ingredients and simmer, covered, for 5 to 10 minutes. Meanwhile, mix cornstarch with soy sauce and water. Stir into hot mixture and continue cooking until thickened. Serve over noodles or quick cooking brown rice.
Grease a 9 x 13-inch pan. Layer with thawed burritos and browned and well drained hamburger in the bottom of the pan. Add onion, enchilada sauce, tomato sauce, taco mix, salt and pepper. Simmer 10 minutes. Spread over burritos. Grate cheese over top. Bake for 1 hour at 300°. Kids love it!
Use 1 (5-quart) ice cream pail with cover. Wash and quarter cucumbers. Add onion. Put 4 to 6 heads of dill in bottom of pail. Add cucumbers and onion. Top with 4 heads of dill. Pour boiling brine over cucumbers. Let stand, uncovered, 3 days. On the fourth day, cover and refrigerate. Will keep up to 1 year.
Blend all the ingredients well. Use on French bread. Yields 1/2 cup.
Liberally sprinkle thighs (the chickens not yours!) with the above ingredients. As a variation insert garlic slices under the skin and /or squeeze some fresh lemon on the chicken.
Place chicken in bottom of 13 x 9 x 2-inch dish. Top evenly with cheese slices. Mix soup with wine or water and spread over cheese. Top with stuffing mix and drizzle melted butter on top. Bake at 350° for 1 hour, uncovered.
Unwrap cheeses. In 1 1/2-quart casserole, place smokey cheese. Microwave at High 1 minute. Add cream cheese. Microwave at High 1 to 1 1/4 minutes more until cheeses can be mixed together. Add Worcestershire sauce and blend mixtures well; stir in shredded cheese. Mixture should remain gold-flecked. Chill cheese mixture about 15 to 30 minutes in freezer or about 1 hour in refrigerator until it can be formed into a ball with the hands. Roll cheese ball in parsley, then pecans. Chill to set. Serve with crackers.
Mix cornmeal, salt and soda. Stir in milk and oil; mix well. Add eggs and corn, mixing well. Spoon half of the mixture into a greased 9 x 9-inch baking pan. Sprinkle half of the chilies on top, then half of the cheese. Repeat layers, ending with cheese.
Pare 2 cups zucchini, unpeeled and uncooked. Mix with wet ingredients. In separate bowl, mix dry ingredients. Pour wet mixture into dry mixture and mix together until moist. Preheat oven to 325°. Pour ingredients into oiled loaf pan (2) and bake 1 hour or until done.
Put sour cream in a large mixing bowl. Drain juice from mandarin oranges. Mix all ingredients. Chill in refrigerator.
Mix the first 4 ingredients and let stand overnight, then drain. Place mix in large pan. Mix the sugar, vinegar, turmeric, celery seed and mustard together. Add to vegetable mixture. Simmer on stove until vegetables are cooked. Add cornstarch to a little water and add to relish. Cook until clear. Seal hot.