HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream some butter or margarine with either powdered garlic or liquid garlic juice. Slice some French-style bread into thick slices and butter generously with garlic spread. Sprinkle the buttered side of the bread slices generously with grated Parmesan cheese and then sprinkle on a little sweet paprika for color. Slip under a broiler for a minute or two, watching carefully, until the cheese has started to melt and bubble. Serve at once.
Mix cream cheese and Italian dressing; spread on rye bread. Place a thin slice of cucumber on each slice of bread. Lightly sprinkle each with dill weed.
Cover bottom of 9 x 13-inch pan with 1 roll slightly frozen cookie dough. Cream together the cream cheese, eggs, vanilla and sugar. Place on top of dough in pan. Cover the mixture with remaining roll of cookie dough. Bake at 350° for 35 to 40 minutes, until browned. Refrigerate before cutting.
Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening. Dissolve yeast in warm water. Add to dry ingredients with buttermilk. Knead until smooth. Roll out and cut with biscuit cutter. Dip each in melted butter and fold over. Place on baking sheet and let rise until double in size. Bake at 400° for 15 to 20 minutes.
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion and pepper. Pour into pie shell. Bake at 350° for 35 or 40 minutes. Serve with salad.
Chop garlic fine and make a garlic butter with olive oil in heavy skillet. Add all ingredients except shrimp. Simmer 3 to 5 minutes; thicken with water and flour. Simmer 3 minutes; add shrimp. Cook shrimp 1 to 2 minutes. Serve over pasta the grated cheese. This recipe will be enough for 1 pound pasta.
Remove fat and tissue from livers; separate them. Place flour, salt and pepper in a plastic bag. Shake livers, a few of them at a time, in the bag to coat well. Saute them in 2 tablespoons butter and 2 tablespoons oil in a frying pan. In a second pan, add 1 tablespoon oil and 1 tablespoon butter and saute mushrooms and onions. Combine the two. Dissolve cornstarch in water. In the second pan, make a gravy by thickening the liquid with cornstarch mixture. Add vermouth and 1 cup chicken broth. Pour over livers and bring to a boil. Serve on rice.
Mix cream cheese, mayonnaise and dressing. Spread on cooled crust. Top with chopped vegetables and grated cheese.
Step 1: Go out in yard and chase chicken until you catch him. Grab chicken by the neck and twirl around and around until you hear his neck pop. Drop chicken on ground. If he gets up and starts running around, repeat step 1. If chicken lays there continue on to step 2.
Mix fruits and nuts. Dissolve gelatin with hot water. Mix gelatin and fruit mixture together. In a 9 x 13-inch dish, pour 1/2 gelatin mixture. Refrigerate until set. The other half of the mixture can be left out. After gelatin has set, spread light sour cream on top. Add remaining gelatin on top of sour cream layer. Allow to set until firm. Makes 12 to 15 servings.
About 1 hour before serving in large bowl, combine all ingredients. Cover to blend flavors, stirring occasionally. Serve with hamburgers, frankfurters or grilled fish. Makes 4 cups.
Boil water, grits and salt until thickened, then add garlic cheese. Cut up cheese so it will melt quickly. Add melted butter; add eggs. (Put small amount of hot grits in eggs, then add all to grits.) Put in baking dish and bake for 20 minutes in 350° oven.
Cream the margarine until light and fluffy. Beat in sugar, egg yolk and cream cheese which has been softened at room temperature. Beat until light and fluffy. Add remaining ingredients and work until well mixed. Drop by teaspoon on cookie sheet. Bake at 350° for 12 to 14 minutes.
Put water in oil (do not stir); add flour and salt. Mix together and roll out between 2 pieces of wax paper.
Boil penne pasta in salted water until done. Drain, rinse and reserve. In a large saute pan, melt butter over medium heat. Add garlic and chicken and saute until chicken is fully cooked. Add sun-dried tomatoes and artichoke hearts; toss while cooking for 3 minutes. Add pine nuts, pasta and cream. Turn heat high while stirring and cook until cream begins to thicken. Add salt, pepper, basil and spinach. Turn heat down and stir until spinach wilts. Shut heat and serve. Top each plate with grated Parmesan cheese. Serves 4.
Cook squash down. Stir in chicken soup and Velveeta. Cover with crumbled crackers. Bake at 350° until casserole is golden on top and cheese is melted and bubbling.
Cook until tender in 1 tablespoon oil the onion, pepper and celery. Do not brown. Add hamburg. Cook for 15 minutes, stirring frequently. Add soup, sugar, salt, pepper and small amount of chilli sauce. Cover them and let steam for 30 minutes. Stir occasionally.
Place chicken, skin side down, in flat baking dish in one layer. Mix all other ingredients together. Pour over chicken and refrigerate 6 hours or overnight. When ready to cook, turn chicken, cover dish with foil and bake at 350° for 1 hour. Remove foil; baste well. Continue baking, uncovered, for 15 minutes. Serves 4.
Preheat oven to 325 degrees. Grease and flour a large tube pan. In a large mixing bowl, cream together the butter and cream cheese. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the flour alternately with the lemon juice. Pour into the prepared pan and bake for about 1 hour 15 minutes or until a toothpick comes out clean when inserted into center of cake. Allow to cool in pan for about 10 minutes and then invert onto cake plate.
Drain pears; save juice. Combine syrup with cinnamon candies; heat until dissolved. Add pears; bring to a boil. Chill pears in syrup several hours or overnight. Blend cream cheese with milk and lemon juice. Add remaining ingredients. Drain pears thoroughly. Place filling in center of pear halves and spread almost to edge. Can use as halves or put together for a whole pear. Keep chilled. Serve.
Layer first 6 ingredients in a greased 2-quart casserole. Sprinkle each layer with salt and pepper. Garnish with pepper rings, if desired. Bake at 350° for 2 hours. Serves 6.
Mix jello with water and let get partially set in refrigerator. Crush graham crackers and melt butter. Mix together and press into a 9 x 13-inch pan. (Leave a few graham crackers for topping.) Mix cream cheese, sugar and lemon juice. In separate bowl, beat 1 can Milnot. Add vanilla. Add jello mix to cream cheese mix, then to Milnot mix. Mix well. Pour over crumbs. Top with remaining crumbs. Cool.
Cook potatoes unpeeled. Drain. Refrigerate overnight. Peel and grate coarsely in large bowl. Mix with remaining ingredients. Put in shallow 2 qt. baking dish.
Mix together the ground chuck, onion, green pepper, bread crumbs, eggs and seasonings. Spread in a 9 x 8 x 2-inch pan sprayed with cooking spray. This will be the crust. Bake at 350° until cooked through.
Mix beaten eggs, milk, cubed bread, salt and mustard in large bowl. Mix by hand with large spoon. Add sausage and cheese. Stir well. Pour into greased Pyrex 9 x 9-inch or 8 x 10 1/2-inch pan. Cover and set overnight in refrigerator. Bake, uncovered, for 45 minutes at 350°. Let stand 5 minutes before cutting into squares. Makes 6 servings.
Heat oats in shallow pan at 350° for 15 minutes. Heat sugar, oil and honey in saucepan until sugar is dissolved. Add vanilla to liquid ingredients. Add remaining dry ingredients to oats, stir in liquid ingredients, mixing to coat dry ingredients. Toast in oven, stirring every 5 minutes. Makes 10 cups or 40 servings.
With fork, mix first 4 ingredients. In small bowl, beat 1/2 cup water and remaining ingredients together. Add to first mixture and blend with fork until dry ingredients are moistened. With hands, mold dough in a ball and chill at least 15 minutes. Makes 2 double crust 9-inch pies and 1 shell.
Preheat oven to 400°. Spray baking pan with no-stick spray. Dip chicken in melted butter then in combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Easy and good.
Crumble 2 cups flour, butter and 1/2 cup powdered sugar. Press into 9 x 13-inch ungreased pan. Bake 15 minutes at 350° until firm, not brown.
Reserve one cup of cake mix for topping. Mix together the rest of the cake mix, melted butter and egg and pat into the bottom and sides of a greased 9 x 13 inch pan. Mix together the pumpkin, eggs, sugars, milk and cinnamon and pour over crust. Sprinkle with topping and bake at 350° for 50-60 minutes. Cool and serve with whipped cream.
Combine all ingredients. Mixture will be very thick. Spread into greased sheet cake pan. Bake at 375° for 15 to 20 minutes.
Mix in order given. Do not stir until hot water is added. Bake at 350° until no dough shows on toothpick. Better if it is not overcooked.
Spread popcorn out in 17 x 12 x 2-inch pan; set aside.
Grease a 13 x 9-inch pan. Spread nuts and coconut on the bottom of the pan. Mix cake mix as directed on the box. Pour over nuts and coconut. Mix the cream cheese, butter and box of powdered sugar to a creamy mixture. Put "globs" on top of the cake mix. Bake at 350° for 45 minutes.
Cook macaroni and drain. Combine soup, milk, onion and peppers. Place over low heat. Add cheese. Stir until melted. Add chicken, macaroni and margarine. Blend together. Put in casserole dish and bake at 350° for 30 to 45 minutes.
Mix cherries, water and sugar; bring to a boil. Add remaining ingredients to cherry-sugar mixture. Congeal.
Mix. Pour into greased 12 x 8 x 2-inch baking pan. Bake 1 hour at 350°. This bread will keep for several days refrigerated.
Cook and drain squash. Add next 5 ingredients. Put in buttered casserole dish. Start with layer of stuffing, then squash. Top with layer of stuffing mix. Dot with butter. Bake at 350° for 30 minutes.
In a mixer, whip butter until light and fluffy (consistency of heavy whipped cream). Add a dash of white pepper and grated cheese, mixing well. Keep mixture in refrigerator and use as desired.
Melt butter in large heavy skillet over medium heat. Add rice, onions and garlic and stir until golden brown. Add stock and bring to a boil. Stir in saffron until dissolved. Reduce heat and cook for 20 minutes. Drain currants and stir into rice with the 3 tablespoons butter, salt and pepper.
Make at least 2 hours before serving. Grease a 9 x 5-inch loaf pan. Preheat oven to 350°.
Cook peas; drain and chill. Combine with all other ingredients. Mix well. Chill and serve.
Put cucumbers and onions to soak for 2 hours in brine made of salt and water.
Crush crackers and mix with Parmesan cheese, salt and pepper. Dip chicken into melted butter. Roll buttered chicken in cracker crumb mixture.
Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and pecans. Pour batter into a greased loaf pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Combine 1/3 cup sugar and lemon juice, stirring well; immediately pour over bread in pan. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
Use a 9 x 13 glass container and lay Twinkies to fill the bottom of the pan. Use a straw to poke several holes in each Twinkie. Prepare the Jell-O and pour over the Twinkies, making sure to cover each of them. Place container in the refrigerator. When the Jell-O has molded, spread Cool Whip over the top. If desired, top off with your favorite fruit.
Cook noodles according to package. Preheat oven at 350°. Spray 13 x 9-inch baking dish with cooking spray.
In large skillet, brown Turkey in Butter. Add Onions; cook for 1 - 2 minutes. Combine Soup and Water; Pour over Turkey. Bring to boil. Reduce heat; cover and simmer 8 - 10 minutes or until meat juices run clear. Yield 6 servings.
Shred cabbage. Combine cabbage, onion and sugar. Let stand for 1 hour. Mix remaining ingredients; bring to a boil. Pour over cabbage mixture; cool. Yield: 6 to 8 servings.
Preheat oven to 350°. In a large mixer bowl, cream peanut butter, shortening, brown sugar and granulated sugar. Add eggs and continue to mix. Add dry ingredients to mixture. Knead until ingredients are thoroughly combined. Roll dough into balls the size of walnuts. Place on greased cookie sheet. Flatten in crisscross fashion with a fork. Bake 15 minutes. Yields 6 dozen.
In large skillet, saut shrimp and onions in 4 tablespoons butter until shrimp are pink. Add mushrooms and cook 5 minutes. Stir in 1 tablespoon butter, the flour, salt and pepper and cook for 1 minute. Slowly stir in sour cream, blending until hot and smooth. Pour into chafing dish and garnish with strips of red and yellow pepper. Excellent over rice or pasta.
Melt margarine in an 11 x 7-inch baking dish in a 350° oven. Mix peaches and 1/2 cup sugar. Set aside. Combine flour, 1/2 cup sugar and milk until moistened. Pour batter evenly into melted margarine. Do not stir. Spoon peaches over batter. Bake at 350° for 40 to 45 minutes.
Cook the broccoli according to package directions and drain. Combine remaining ingredients except cracker crumbs and butter and mix with broccoli. Place in a greased casserole. Melt butter and stir in cracker crumbs. Sprinkle buttery crumbs on top and bake at 350°. Makes 12 servings.
Mix margarine or butter, soup, sour cream, onion and cheese. Pour over thawed hash browns. Top with bread crumbs. Bake at 350° for 50 to 60 minutes.
Puree 1 cup peaches with orange juice. Mix sugar and cornstarch; add puree. Bring to boil over high heat, stirring constantly until mixture thickens. Cool quickly. Slice remaining peaches. Mix with lemon juice and puree. Pour into baked shell and garnish with orange peel.
Combine pudding mix, 2 cups of milk, vanilla or rum, and sugar substitute in a bowl. Mix according to pudding directions. Pour into tightly closed container. Add 3 cups milk; shake well. Add evaporated milk; shake. Add remaining milk; shake well. Chill. Makes 8 servings.
Brush boneless and skinless chicken breasts with mixture of all 3 ingredients and refrigerate at least 4 hours. You may use thighs and legs if you so desire. Bake, uncovered, at 350° for 1 hour. Baste several times during baking. Serve over rice.
Beat eggs. Add flour and sugar. Add pineapple and mix well. Pour in greased baking dish and place bread on top. Pour melted butter over and bake. Bake at 350° for 45 minutes. Serves 6. Prep Time 20 minutes.
Mix all ingredients and turn into a greased or oiled 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 400° for 1 hour. Serves 6.
Marinate the London broil in soy sauce for at least 24 hours, turning as often as possible. Cook for 1 hour or until done on barbecue grill.
In medium bowl combine all ingredients. Mix well. Cover and chill. Stir before serving.
Saute onion and bell pepper. Add to meat mixture. Add milk and cook 20 minutes. In a large casserole dish, crumble 1 1/2 cups Doritos, then add 1/2 meat mixture and grated cheese. Add another layer of crushed Doritos, meat mixture and cheese. Bake at 350° for 45 minutes.
Cut carrots into slices and cook in about 1 cup water and margarine until crisp-tender. Do not overcook! Be sure to watch and stir them often. I cook them part of the time covered and then uncover them and cook until all the liquid has evaporated. They will start to turn a light brown. This is what makes them naturally sweet.
Crush graham crackers. Pack in bottom of 9 x 13-inch pan. Mix softened cream cheese with Cool Whip. Mix lemon pudding with milk. Beat well. Spread on top of cracker crumbs. Top with cream cheese mixture. Add topping of your choice.
Boil 5 minutes, stirring to mix thoroughly. Cool to room temperature. Pack and freeze.
Mix eggs, sugar, cornstarch, milk, vanilla and baking powder. Add Cool Whip, Eagle Brand milk and instant pudding. Pour into ice cream container and add milk to fill line. Mix in freezer until done. If desired, nuts or crushed fruit may be added.
Heat oil in heavy 3-quart pot over medium heat. Add onion and garlic; cook 2 minutes, until onion has softened. Increase heat to high. Add remaining ingredients. Bring to a boil; reduce heat, cover and simmer 3 minutes, until rice is cooked and green beans are tender. Makes 4 servings.
Cream margarine and shortening; add sugars. Beat with electric mixer until fluffy. Add eggs and vanilla. Gradually add flour, baking soda and salt to sugar mixture until well beaten. Add chips and nuts; stir with fork. Spoon batter onto well-greased cookie sheets. Bake for 8 to 10 minutes or until golden brown. Oops don't forget to preheat oven to 350°.
Cook chicken breasts; remove skin and bone. Cut chicken into bite-size pieces. Add sour cream and soup; mix well. Pour into baking dish. Crumble Ritz crackers on top. Slice butter and place on top of cracker crumbs. Sprinkle with poppy seed. Bake at 350° approximately 30 minutes.
Once you have browned the meat and cooked the noodles, combine all ingredients into a large bowl; mix well. Pour mixture into a casserole dish. Top with buttered bread squares. Bake at 350° for 30 minutes. Serve with salad and baked potato.
In 8 x 8 x 2-inch baking dish, place bacon between layers of paper towels. Cook full power for 4 1/2 minutes. Crumble bacon and set aside. Place croutons in same baking dish. Sprinkle with Cheddar and Monterey Jack cheeses. In large bowl beat eggs. Add milk, mustard, onion powder and pepper and pour over croutons and cheese. Cook at 50% power for 8 minutes. Sprinkle with bacon. Cook at 50% power for 12 minutes. Let stand 5 to 10 minutes.
In punch bowl, add 1/2 bottle 7-Up, then frozen lemonade, frozen strawberries, then sherbet. Add remaining 7-Up. Mix.
Add 3 cups boiling water to jello and pudding mixes. Cook until mixture starts to thicken. Cool. Add mandarin oranges and Cool Whip. Chill until set.
Sift together Flour, Sugar, Baking Powder, Ginger, Cinnamon, Nutmeg and Salt. Add Butter to boiling water, when Butter is melted add Molasses. Stir this into Flour mixture and beat just enough to make a smooth Batter. Bake in a buttered 8 or 9-inch Square pan at 325 degrees for about 35 minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Combine all ingredients. Stir until sugar dissolves. Pour over desired vegetables (chopped). Cover and chill 8 hours. Drain before serving. Yields about 1 2/3 cups.
Melt all ingredients in large saucepan over medium heat. Boil for 5 minutes. Take from heat and add 1/2 teaspoon soda. Stir. Pour over 16 cups popped popcorn quickly. Bake in 200° oven on cookie sheets for 1 hour. Stir every 15 minutes.
Blend margarine and oil. Add brown and white sugars and cream with flavorings and egg. Beat well. Add flour, salt, baking soda and cream of tartar. Mix well. Stir in oats, Rice Krispies, coconut and chocolate chips.
Combine cream cheese, crabmeat, onions, milk, horseradish and salt, mixing until well blended. Stir in almonds; spoon into 9-inch pie plate. Arrange 10 bread slices around outer edge of cream cheese mixture. Place remaining bread on ungreased cookie sheet. Bake cream cheese mixture and bread at 375° for 15 minutes. Top cream cheese mixture with parsley. Serve with toasted bread slices. Makes 6 servings.
Mix cracker crumbs and almonds to make 2 cups. Combine with rest of ingredients and put into a greased 9 x 13-inch pan. Bake uncovered about 45 minutes in 350° oven. This is wonderful served hot or cold on crackers, bread or as a spread for raw veggies. This serves more than six. I am always asked to bring this for baby or wedding showers or parties I attend. I hope you enjoy it as much as I do. This is very easy. Cooking the chicken and cutting it up takes the most time. Be sure to save the broth to use in the recipe. Happy cooking!!!
Bring ingredients to a boil. Cut bologna in 2-inch pieces and prick skin. Pour sauce over bologna and refrigerate several days.
Combine all ingredients and marinate for 2 hours. Bake for 1 hour or until nicely browned at 350°.
In nonstick skillet heat 2 teaspoons of the oil. Add onion. Saute over medium-low heat until onion begins to brown. Stir in potatoes, turkey and parsley. Season to taste. Add broth or gravy. Brush 9 to 10-inch round baking dish or cast-iron skillet with remaining oil and spoon in turkey mixture. Sprinkle with bread crumbs. Bake 30 to 40 minutes until top is nicely browned in 350° oven. Serve with ketchup.
Mix first 4 ingredients together. Add next 5 ingredients. Beat for one minute, then add additional 1/4 cup of water and additional 1/4 cup milk. Beat for one half a minute. Add egg whites, one at a time, beating after each addition. Continue to beat for 1 1/2 minutes. Bake in 2 greased, waxed paper lined, floured 9-inch square cake pans or a 9 x 13-inch cake pan in moderate oven (350°) for 30 minutes.
Cube bread and place in bottom of a 9 x 13-inch oblong dish. Brown sausage and drain well. Place sausage on top of bread. In a bowl, mix eggs, soup and milk and then pour on top. Top with shredded cheese. Bake about 30 minutes in moderate oven. Garnish with fresh parsley. Serves 8 to 10 people.
Bring the vinegar and sugar to a boil to dissolve. Cool. Combine. Cover and refrigerate at least 24 hours. Will keep several weeks.
Cook celery and onion in butter until tender, but not brown. Stir in peas and potatoes, broth, milk, rosemary and dash of pepper. Cook and stir until mixture boils. Reduce heat. Cover and simmer about 5 minutes, stirring occasionally. Add chicken and heat to boiling. Serve hot and sprinkle crumbled, crisp-cooked bacon or paprika over the top. Makes 4 servings.
Using vegetable peeler, cut potatoes into paper thin strips. In a 12-inch skillet over medium heat or in an electric skillet, heat 1-inch vegetable oil to 400° (see note). Drop handful of potato strips into hot oil; fry about 2 minutes until crisp and golden. Using slotted spoon, remove to paper towels to drain. Repeat with remaining potatoes. Sprinkle lightly with salt to serve. Makes 6 servings. Per Serving: 316 calories, 2 grams protein, 19 grams fat and 36 grams carbohydrates.
Cut apricots in small pieces. Add crumbs, butter, celery, almonds, salt and pepper; mix well.
Cook rhubarb in water until just tender. Add jello and salt to hot mixture and stir until dissolved. Chill, then fold in apples and nuts. Chill and serve.
Bring first 6 ingredients to boil and boil for 6 minutes, stirring continuously. Remove from heat. Add vanilla and powdered sugar and mix with electric mixer for 6 minutes. Pour in buttered pan and place in freezer for 20 minutes. Enjoy!
Chop or cut the mixture together, leaving nuts in large pieces. Use tube pan (10 x 4-inch) with bottom and sides lined with greased paper. Set water under the pan for baking. Bake 2 hours in 250° to 275° oven. Let cool in pan overnight. (Line with greased brown paper bag to fit pan.)
Melt and let stand the shortening and cocoa. Mix together the sugar, flour, eggs and vanilla. Mix the shortening/cocoa with the flour, etc. Add 2 cups pecans and bake 20 minutes at 400° in a 9 x 12-inch greased pan. Cover with small marshmallows while hot then frost with cocoa icing.
Put first 4 ingredients in bowl. Mix lightly. Put in pie crust. Cover with top crust. Prick with fork. Sprinkle with sugar. Bake at 450° for 10 minutes, then bake at 350° for 40 to 45 minutes.
Mix cake mix, eggs, oil and water until creamy. Bake at 350 for 30-35 minutes. Make 2 layers and cool. Mix 1/2 of coconut and Cool Whip. Frost cake with Cool Whip and coconut mixture. Sprinkle top with Coconut.
Put all this in bowl and stir real well. Spray casserole dish with Pam and put all ingredients in casserole. Sprinkle 2/3 cup crackers (crushed) on top and dot with butter. Bake at 350° for 20 to 30 minutes.
Mix together cookies (saving some to sprinkle on top of cake) and margarine. Spread in 9 x 13-inch pan. Blend cheese and sugar; spread on cookies. Beat chocolate pudding and 1 1/2 cups milk until thick. Spread on top. Then add 1 container of Cool Whip. Mix vanilla pudding and 1 1/2 cups milk until thick. Add on top. Then add remaining container of Cool Whip. Sprinkle remaining cookies on top of cake. Refrigerate.