HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom; seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely.
In small mixer bowl, beat cream cheese until smooth. Stir in horseradish and chives. Spread each meat slice with about 1 tablespoon cheese mixture. Top with 1 slice cheese; spread with another tablespoon cheese mixture. Roll up. Chill before serving; slice each roll into 5 slices. Put a toothpick in each piece, or use your fingers. Refrigerate leftovers. Makes about 4 dozen appetizers.
Put chicken livers into a saucepan with the chopped slices of bacon. Add onions, garlic, bay leaves, thyme, salt, pepper and chicken stock. Cover the pan and cook over low heat, stirring occasionally, for 15 minutes. Remove the bay leaves. Pour the mixture into a blender; add brandy. Blend to a smooth paste; do not underblend. Chill overnight.
Boil noodles; while hot, stir in Parmesan cheese and beaten egg. Mix. Coat a 9-inch pie pan or 8 or 9-inch square baking dish with Pam. Line with noodle mixture; microwave 2 minutes.
Combine flour, sugar and cinnamon. Cut in butter until crumbly and sprinkle on pie.
Preheat oven to 350°. Mix all ingredients. Spread evenly in a regular size loaf pan (sprayed with Pam). Bake 30 to 40 minutes.
Combine jello and boiling water. Leave on warm stove. Add marshmallows and stir until they melt. Add 7-Up and drained pineapple. Put in a long glass pan. Let set in refrigerator until firm.
Saute onion in margarine. Cook potatoes in water and bouillon until tender. Remove 1 cup potatoes and pour rest into blender with the cooked, chopped broccoli. Blend. Add cheese and diced potatoes (1 cup).
Preheat oven to 450°. Place raw nuts on cookie sheets; don't pile them on. Place in oven; immediately turn oven off. Leave nuts in oven until oven is cold.
Place meat on flat surface and pound with mallet to flatten. Sprinkle meat on both sides with salt, pepper and paprika. Heat butter in skillet. Brown meat over high heat for about 3 minutes on each side. Transfer meat to platter. Pour excess fat from skillet and cook onion until wilted. Add wine and stir to dissolve brown particles. Add chicken broth and simmer about 5 minutes. Remove from heat and stir in sour cream. Pour sauce over meat and sprinkle with parsley. Good with rice or buttered noodles.
Combine orange juice, milk, water, sugar and vanilla in a blender. Add ice cubes, a few at a time, until smooth. Serve immediately. Serves 4 to 6 people.
Combine all ingredients and pour into two 9-inch round cake pans. Bake in a preheated 350° oven for 25 minutes or until cake tests done.
Beat eggs. Add sugar and margarine. Beat well. Add milk and flour alternately. Mix well. Add to coconut and vanilla. Bake at 350° for 1 hour or until done.
Brown meat and drain. Add onion and brown. Add all other ingredients and water. Cook 2 or 3 hours. Thicken with cornstarch.
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5-inch ball. At holidays, I add a few green olives with pimentos for color.
Mix dry ingredients in bag and mix well. Shake potatoes, few at a time, until coated. Place in casserole dish sprayed with Pam. Dot with 1 stick of margarine and bake at 350° for 1 hour or until done.
Combine all ingredients and pour into greased baking dish (11 x 7 x 1 3/4-inch). Bake at 350° for 35 minutes. Add cheese on top and bake 10 minutes longer.
Boil sugar, shortening, water and raisins together for 5 minutes. After mixture cools, add sugar, salt, cloves, cinnamon, nutmeg and flour. Pour into greased, floured pan. Bake in 350° oven for 45 to 50 minutes.
In skillet, combine broth, lemon juice, cucumber, onion and dill; add salmon. Cover. Cook over low heat 10 minutes or until done. Remove salmon to platter; keep warm.
Boil the potatoes, carrots, onion and celery until tender. Drain water. Add broccoli and cauliflower. Add milk to desired consistency. Add salt and pepper. Simmer.
Mix liquid and cornstarch in saucepan. Cook 10 minutes over low heat until thick. Add pineapple chunks and sausage which has been cut into bite-size chunks. Simmer 15 minutes. Serve hot.
All ingredients should be at room temperature. Add cream cheese and margarine; mix well. Add sugar, then eggs (1 at a time while mixer is on); mix well. Add Presto cake flour (1/3 at a time while mixer is on). Add vanilla; mix well. Grease tube pan. Cook at 375° for 50 to 55 minutes.
Pour confectioners sugar over whole 3 cups of strawberries. Leave 1 hour. Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Then pour through sifter. Mix cornstarch and granulated sugar and stir into berry juice. Cook until clear, stirring constantly. After juice has cooled, add 1/2 box strawberry jello.
Scald milk. Mix all dry ingredients and dissolve with a little of the milk. Add egg yolk and mix well. Add the remaining milk and cook in double boiler until thickened, about 15 minutes. Cool; add vanilla and beaten egg white.
Cook chicken in oil (about 5 to 8 minutes). Remove chicken from pan; drain all but 1 tablespoon oil. Add next 5 ingredients; cook and stir over medium heat until tender. Add chicken and spaghetti sauce. Cook until thoroughly heated. Add 1 cup of cheese; cook just until cheese melts. Pour over cooked spaghetti; sprinkle with remaining 1 cup of cheese and parsley. Yield: 4 to 6 servings.
In saucepan, melt butter and saute onion until clear. Transfer to 1 1/2-quart casserole dish. Add rice, undiluted consomme and drained mushrooms. Cover. Bake at 275° for 1 hour, stirring occasionally.
Drain pineapple, reserving liquid. Set aside. Heat oil and cook sausage, onion, pepper and celery until vegetables are crisp-tender. Add tomatoes, broth, garlic, brown sugar and pepper; cover and simmer for 5 minutes. Blend cornstarch and pineapple juice; stir into skillet. Cook until thick. Stir in pineapple chunks. Serve over rice. Makes 6 servings.
Combine squash and water in a 1-quart saucepan. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until tender. Drain well and mash squash. Add milk, cheese, 1/2 cup breadcrumbs, onion, margarine, bouillon and pepper, stirring until well combined. Pour into a 1-quart casserole; top with remaining breadcrumbs and paprika. Bake at 350° for 30 minutes. Makes 6 (1/2 cup size) servings.
Put all together and mix well with electric beater. Put in uncooked pie shell and cook slowly, about 1 hour at 300°. Serve with whipped cream, if desired.
Cream margarine and sugar. Add molasses and eggs. Sift dry ingredients. Combine with coconut, raisins and nuts. Add flour mixture alternately with milk to shortening mixture. Drop by tablespoon on greased baking sheet. Bake at 375° approximately 10 minutes. Makes 200 cookies.
Mix ingredients until smooth and well blended. If this mixture is not thin enough, add more liquid.
Preheat oven to 425°. Coat 12 nonstick muffin cups lightly with vegetable cooking oil spray. In a bowl, combine flour, ground pecans, 1/4 cup sugar, ginger, baking powder and salt. In a second bowl, combine milk, egg, orange peel, orange juice, vanilla and melted butter. Whisk together. Form a well in the center of the flour mixture. Add the liquids, stirring together until just moist. (Do not overmix batter.)
Mix the water, pineapple and sugar together in a saucepan. Bring to a boil and add Jell-O. Refrigerate until it begins to congeal. Then fold in whipped cream, pecans and cream cheese. Put in prepared dish or mold and chill.
In a large casserole, layer the ingredients in the order listed. Cover and bake at 375° for 2 hours. Serves 6.
Into large pot, add cider, juice from orange and orange slices and red hots. Heat until red hots are melted. A good hot drink for the holidays.
Crumble crackers. Mix with melted oleo and press into a 3-inch deep 8-inch pie pan. Beat softened cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, lemon peel, vanilla and salt. Add eggs, one at a time, beating well after each addition. Pour filling into crumb crust. Bake at 325° for 35 to 40 minutes.
Mix sugar, flour, nutmeg. Cut in butter. Add eggs and lemon. Put rhubarb in unbaked pie shell and pour egg mixture over rhubarb. Bake at 450°.
Mix the first 4 ingredients well. Add the remaining ingredients and refrigerate. Best served when cold.
Heat oven to 425°. Heat margarine in 9 x 13-inch pan in oven until melted. Mix together remaining ingredients, except chicken. Coat chicken with mixture. Place, skin sides down, in pan. (I remove skin, optional.) Bake 35 minutes. Turn and bake about 15 minutes more or until done.
Mix well the shortening, sugar and eggs; stir in sour milk. Sift dry ingredients together and stir in. Stir in pecans, cherries and dates. Chill at least 1 hour.
Mix cream cheese, butter & confectioners sugar on low speed. Add cool whip and pudding. Gradually pour in milk while blending. Add vanilla and continue to blend until pudding is smooth. Crush cookies. Layer cookies and pudding in bowl. Top with remaining oreos. Add flowers, gummy worms, etc. for decorations. Serve chilled.
Bake cake according to directions on package. Mix pineapple with 1 cup sugar, boil 5 minutes after it comes to a boil. Pour hot mixture over the hot cake; let cool. Mix vanilla pudding with milk. Add Cool Whip. Mix and put on cake; sprinkle coconut on top.
Mix both cracker crumbs and save 2/3 cup. Add oleo. Pat into a 9 x 13-inch cake pan. Mix together pudding, milk and ice cream. Spread over crumbs. Top with Cool Whip. Sprinkle remaining 2/3 cup crumbs, then grated candy bar. Refrigerate. Makes 20 bars.
Brown ground beef. As meat is browning, add chopped onion to meat. After meat has browned, drain off excess fat. Add remaining ingredients, except the chili beans to meat. Simmer on low for 30 minutes. Drain juice of beans and add to chili. Cook 10 additional minutes on low and serve.
Brown ground beef and drain. Combine all ingredients and let simmer for several hours. Serves 16 to 20 people.
Blend together and form into balls. Cool in refrigerator. Roll in melted chocolate (dot chocolate). Melt chocolate with a little water. Could also use chocolate almond bark, but do not add water.
Melt butter. Pour over cracker crumbs, sugar, nuts, peanut butter, vanilla and coconut. Work with hands until soft. Form in small balls. Melt paraffin and chocolate in double boiler (over hot water). Dip balls and chill.
Combine the cornbread, margarine and broth. Mix well. Place 1/2 of the mixture in a 9 x 13-inch casserole dish. Next, combine the chicken, onion, celery, mayonnaise and salt. Mix well. Spread this mixture over the cornbread mixture. Cover this with the remaining cornbread mixture.	Beat 2 eggs; add enough milk to them to make 1 cup of liquid. Pour this over the casserole. Spread the cream of mushroom soup over the top of the casserole. Bake at 350° for 35 to 40 minutes. Sprinkle with Parmesan cheese and	bake an additional 10 minutes.
Mix first 4 ingredients. Beat well. Add 2 eggs. Sift together flour, soda and cream of tartar. Add slowly to batter. Add vanilla. Drop small balls on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Separate eggs and beat whites until stiff and set aside. Cream sugar, margarine, yolks and vanilla. Sift soda and flour together. Add flour mixture and sour cream alternately and mix well. Gently fold in egg whites. Bake in greased, floured tube pan at 300° for about 2 hours. Do not cook too fast, adjust oven.
Brown meats together, drain. Add garlic, basil, oregano, 1 tsp. salt, 1/4 tsp. pepper, onion, mushrooms, tomatoes & tomato paste. Simmer uncovered 30 min. stirring occasionally. While noodles are cooking, combine Ricotta, Parmesan, parsley, eggs, remaining salt & pepper. Place half of noodles in 13 x 9 x 2-inch baking dish. Spread half each of Ricotta filling, mozzarella, then tomato sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand for 10 - 15 min. before serving.
Saute beef and onion until done. In a large saucepan, combine tomato paste, green beans and zucchini. Add meat mixture, salt and pepper. Serves 5 to 8 according to the rest of your meal.
Mix dry gelatin and sugar; pour over figs and stir well. Cook for 20 minutes or until thick.
Layer each item one on top of the other. You may do 2 or 3 layers of each item until it comes to top of casserole or roaster pan. Cover with cream of tomato soup. Bake in 325° oven for 3 hours.
Cut sweet potatoes in thin slices. Fry in vegetable oil until lightly browned. Lightly salt.
Crumble cake and cover bottom of a 9 x 13-inch baking dish. Set aside.
Spread can of apple pie filling into dish. Sprinkle with sugar and desired cinnamon. Spread pineapple over apple mixture. Evenly distribute cake mix. Sprinkle with nuts. Melt butter and pour over cake mix. Bake at 350° for 45 to 55 minutes.
Blend all ingredients together. Spread on 12 English muffin halves. Broil until lightly browned. Cut; makes 40. Can be frozen until ready to broil.
Melt butter and blend with flour and chopped pecans. Press into bottom of 9x13 pan and bake at 350 degrees for 20 minutes. Let cool. Beat softened cream cheese with powdered sugar. Fold in cool whip. Spread over crust. Place bananas over cream layer. Spread cherry pie filling over bananas. Mix pudding according to package directions. After pudding is almost set, spread over cherry filling. Sprinkle pecans on top and cool in refrigerator. Makes 12 servings.
Boil squash and onion until well done; season to taste. Drain and mash. Add 1/2 stick butter, 1/2 cup crackers, eggs and sugar. Place in baking dish. Melt remaining butter; pour over casserole then add rest of crackers. Bake at 350° for 20 minutes. Add cheese and bake an additional 5 minutes, until cheese is melted.
Use an 8 x 8-inch or 9-inch round casserole dish. Layer chicken and sprinkle with garlic salt. Place a layer of Swiss cheese on top. Mix cream of chicken soup with wine, water or milk. Pour over chicken. Cover chicken with stuffing mix and dot with butter. Microwave for 16 minutes or bake at 325° for 1 hour and 15 minutes.
Combine first 6 ingredients in a medium bowl, stirring well. Make a well in center of mixture. Combine buttermilk, egg substitute and oil. Add to dry ingredients, stirring just until dry ingredients are moistened. Fold in corn. Spoon batter into muffin pans coated with cooking spray, filling 2/3 full. Bake at 425° for 18 to 20 minutes or until muffins are golden. Remove muffins from pans immediately.
Preheat the oven to 400°. In a large bowl, combine the flour, sugar and salt; mix well. In a small bowl, whisk together the oil and 2 tablespoons milk; pour into the flour mixture. Using a fork, mix until the dry ingredients are moistened. Using your fingers, press the dough evenly over the bottom and edge of a rimmed 12-inch pizza pan. With a fork, prick the dough all over, then bake for 10 to 12 minutes or until golden. Remove from the oven and allow to cool.
Stir together liquid ingredients. Add meat; pour combined mixture into a plastic bag. Twist bag shut or secure. Place bag in bowl; marinate in refrigerator at least 1/2 hour. Drain meat pieces. Place cubes in a 12 x 8 x 2-inch baking pan. Bake at 475° for 6 to 8 minutes. Serve with toothpicks.
Sift together flour, baking powder and salt. Melt chocolate with shortening over hot water and beat in sugar and eggs. Add dry ingredients and mix thoroughly. Stir in nuts. Spread in well-greased square pan, 8 x 8 x 2-inches. Bake in moderate oven at 350° until top has full crust, about 30 to 35 minutes. When done, a slight imprint will be left when top is touched lightly with finger. Cool and cut into squares before removing from pan. Makes 16 (2-inch) squares.
Sprinkle potatoes with salt and pepper. Heat margarine in skillet. Add potatoes; cook until brown, stirring frequently.
Whip the cream cheese until smooth. Blend milk, lemon juice and egg yolks. Combine with the cream cheese and beat until smooth; add vanilla. Pour into baked pastry shell. (Can use a vanilla wafer crust and sprinkle vanilla crumbs on top.)
Prepare cornbread as directed on package; cut in 6 pieces. In skillet, brown meat with onions, green pepper and garlic; drain. Stir in tomatoes and tomato sauce. Season with salt and pepper, if desired. Simmer 15 minutes. Serve over cornbread. Serves 6.
Put all ingredients in crock-pot, cook on low for 3 to 4 hours. Cook on high for 1 to 2 hours more. Serves 8 to 10.
Cut large scallops in half. Combine scallops, cracker crumbs, margarine, catsup, salt, sugar and lemon pepper. Place in shallow 1 1/2-quart casserole or other serving dish. Drizzle top with butter. Bake in moderate oven at 350° for 25 minutes. Sprinkle with paprika. Place under broiler if needed to brown.
Chop vegetables (chop broccoli medium size). Steam all until slightly tender; drain. Place in 4-quart pot and add broth and milk. Season to taste. Bring to a boil and add the cheese. Soup will thicken. Tastes better made a day ahead.
Stew chicken until tender. Put salt, pepper and celery in chicken broth. Bring to boiling point. Add 1 package of noodles. Simmer until tender.
Drain and mix beans together, add remaining ingredients to beans. Stir several times, let stand overnight.
Dissolve dry milk in 3 1/2 cups warm water; stir in shortening, sugar and salt. Dissolve yeast in 1/2 cup warm water; add to milk mixture. Add 6 cups flour to make smooth batter. Add 6 more cups. Knead well on floured board. Place in greased bowl. Let rise 1 1/2 to 2 hours. Punch down; let rise 1/2 hour. Shape into 4 loaves. Cover; let rise for 45 minutes, until light. Bake at 350° for 45 minutes.
Mix all ingredients and pour over oyster crackers that are in a box with wax paper liner. Shake real good. Enjoy!!
Mix beer, brown sugar, chili sauce, flour and garlic until well blended. Place brisket in roaster pan with fat side up after rubbing with salt and pepper. Sprinkle onion over the top. Pour flour mixture over brisket and bake at 325° for 4 to 6 hours. Marinate several times while baking.
Mix sugar and cocoa. Add oil, eggs and vanilla. Mix well. Add flour and nuts. Bake at 350° for 20 minutes. Let cool before serving.
Soak raisins in water for 2 minutes; drain. Mix all ingredients together. Sprinkle fruit and nuts with flour before adding to batter. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
In large saucepan, brown half the beef at a time in hot oil. Return all meat to pan. Stir in carrots, sliced onions, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat about 1 1/2 hours or until meat is tender. Blend 1 tablespoon cold water with cornstarch. Add to stew. Cook until mixture is thickened. Serve over noodles. Makes 4 to 6 servings.
Cook carrots and drain. In a small sauce pan combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in butter. Pour over hot carrots; stirring lightly to coat. Yield: 4-6 servings.
Wash blueberries well and place in a large pot. Turn your burner on medium heat. Put stick of butter in and the sugar. Prepare dumplings as indicated on Bisquick box (if your family likes dumplings, prepare a double batch). Let the berries slowly come to a slight boil (stir often). Spoon in the dumplings, turn down the heat and cover the pot for about ten minutes. Remove the top and let cook until the dumplings are done. Cut into a dumpling with a knife or fork to see if it is done in the center. If the juice is not thick, use a mixture of flour and water to thicken the liquid. Serve over vanilla ice cream or eat by itself. Enjoy.
Make gelatin according to package directions using just the 1 3/4 cups cold water. When slightly set, add pineapple and oranges and pour into 8 x 10-inch pan. Chill until set.
Mix all ingredients, pour into sprayed bread pan (glass or tin). Bake at 350° for 1 hour.
Dissolve gelatin in hot water. Add cold water, lemonade concentrate and pineapple juice. Blend well. Before serving, add ginger ale and ice cubes. Makes 35 to 40 (4 ounce) servings.
Mix all ingredients in a blender. Quarter a lime and rim glasses with juice. Then dip into Margarita salt. Drop lime into glass and pour drink over it. Serves 4.
Dip 1 side of swordfish in egg whites and then in the cheese. Pan-fry (nonstick skillet) swordfish, cheese side down, until golden brown. Turn over and finish in a 325° oven, approximately 5 minutes.
Preheat oven to 275°. Pour oyster crackers into a large bowl. Combine vegetable oil, Ranch dressing and seasonings in small bowl. Mix well. Pour over crackers. Toss until crackers are coated. Spread on flat cookie sheet. Bake 15 to 20 minutes. Cool. Store in airtight container.
Combine rice, water and salt in a 3-quart kettle. Bring to a boil, cover and simmer on low heat for 14 minutes. Add milk, sugar and butter. Boil on medium heat for 20 minutes until thickened, stirring often. Remove from heat and add vanilla. Pour into serving dish and sprinkle with cinnamon. Delicious warm or cold. Yield: 8 to 10 servings.
Combine ingredients and work into balls. Roll in powdered sugar or nuts. Store in tightly sealed containers.
Mix and press above ingredients into baking dish. Bake at 400° for 15 minutes. Can also be used for a Phili Cherry Pie crust.
Mix shortening, margarine, eggs, brown sugar and sugar together real good. Add by hand the remaining ingredients. Drop spoonfuls of batter onto greased sheet pans. Bake at 325° for 7 to 10 minutes, until edges are turning brown.
In medium saucepan, combine cornstarch, salt and pepper; stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in cheese until melted. Add elbow macaroni. Turn into greased 2-quart casserole dish. Sprinkle with bread crumbs. Bake, uncovered, in 375° oven for 25 minutes or until lightly browned. Yield: 6 servings.
Clean, dry and tear spinach into bite size pieces. Arrange in salad bowl and sprinkle with toasted sesame seed. Mix oil and vinegar and pour over spinach. Toss and serve.
Heat oven to 350°. Combine all ingredients (except jam). Set 1/2 of mixture aside to be used as topping. Press remaining mix into the bottom of an 11 3/4 x 7-inch pan. Bake for 15 minutes. Remove pan and spread jam into pan. Take remaining mixture and crumble over jam. Put in oven for another 15 to 20 minutes (bar should be brown and jam will be bubbly) or until it looks done.
Saute onion and bell pepper. Brown sausage. Mix together in large casserole dish: onion and pepper mixture, browned sausage, milk, bread and eggs. Let stand overnight. Bake at 325° for 1 hour or until golden brown.
Allow scalded milk to cool to warm; add to beaten eggs, sugar and vanilla. Pour into Pyrex cups and bake at 325° for 50 minutes in enough water in pan to come to top of cups.
Combine mashed berries, sugar and salt in a bowl and set aside. Sprinkle the gelatin into the cold water; stir both into the 1/4 cup boiling water. Let cool, then stir in the lemon juice. Combine gelatin mixture with berries and refrigerate until chilled. Whip the cream to soft-peak stage and fold into chilled fruit mixture. Pour into a mold and freeze about 6 hours. Unmold by running cool water over the mold. Slide a chilled plate under the mold. Turn mold over and let mousse slide onto plate.
Drain salmon; remove skin and bones. Mix with rest of ingredients. Mound on English muffins. Broil 3 to 4 minutes until cheese is melted.
Melt first 3 ingredients in microwave until it will mix together good. Add Rice Chex. Mix until well covered. In double brown grocery bag, add powdered sugar. Add cooled Rice Chex and shake until covered good. Spread out on paper towels to dry. Store in covered container. Very good for T.V. snack.
Mix pretzels, sugar and margarine. Press in a 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Blend Cool Whip, cream cheese and sugar until smooth. Spread over first layer. Mix strawberries, jello and water until water cools. Pour over 2nd layer. Refrigerate.