HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients to form dough batter. Make a strip of wax paper for length of cookie sheet to put batter on it. Form loaf shape onto wax paper (use flour on hands if sticky). Bake at 350° for 20 to 30 minutes until golden brown, then remove biscotti while hot. Place on cutting board while hot and slice. Put cookie back on cookie sheet and bake in oven, flat, for about 10 minutes.
Add salt, vinegar and seafood seasoning to water and bring to a boil. Add frozen fish and simmer 15 to 20 minutes.
Mix dressings and seasonings. Pour dressing mixture over chicken. Cover; refrigerate 20 minutes. Drain. Place chicken on grill over medium-hot coals (coals will have slight glow) or greased rack of broiler pan. Grill or broil for 10 to 12 minutes on each side or until tender. Makes 4 servings.
Preheat oven to 350°. Place 48 graham crackers on cookie sheet with edges. Bring to boil the oleo, butter and sugar. Boil 2 minutes. Stir in nuts. Pour over crackers. Bake 8 to 11 minutes. Remove and cool.
Mix all. Cover and refrigerate 1/2 hour. Take out chunks. Roll on floured board 1/8-inch thick. Cut out shapes. Bake until brown around edges. Bake at 350° for 10 minutes. Makes 8 dozen.
Combine wafer crumbs with melted margarine. Firmly press into bottom and sides of 9-inch pie plate. Bake at 350° for 6 to 8 minutes. Cream 1/2 cup softened margarine. Gradually add brown sugar, beating at medium speed of electric mixture until blended. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and next 4 ingredients. Pour into prepared crust. Bake at 375° for 25 minutes. Cool completely on a wire rack. Before serving, put a blop of whipped cream. Drizzle a little chocolate syrup over it and set a cherry on top.
Arrange the 4 chicken breast halves in baking dish. Combine the remaining ingredients and pour over chicken. Bake at 350° for 1 hour and 15 minutes, basting every 15 or 20 minutes. Serves 4.
Put all ingredients in a food processor and blend until they make a ball of dough. Sprinkle flour on a board and knead for a couple minutes. Cut small portion of dough to roll out. Remainder of dough is put in plastic and stored in refrigerator until needed. Roll thin on board. Cut into circles and place a teaspoon of filling to one side. Fold over and pinch edges together. Boil carefully in salted water until it floats to the top. Serve with melted butter and/or sour cream. May also be fried in butter.
Cream the cream cheese; add the rest of the ingredients and mix well. Spread on the flour tortillas and roll up. Cool in the refrigerator. Before serving, cut into 1-inch pieces.
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and saut until just opaque in center, about 3 minute per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; saut 1 minute. Add tomatoes, olive and garlic; saut until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Put all ingredients except milk in crock-pot. Cover and cook on low 10 to 12 hours. (High for 3 to 4 hours.) Stir in milk during last hour. Mash potatoes before serving.
Drain marinade; reserve. Chop artichokes and set aside. Saute onion and garlic in small amount of marinade. Beat eggs with fork and add crumbs and seasonings. Stir in parsley, artichokes and onion-garlic mixture. Turn into buttered 7 1/2 x 11 1/2-inch Pyrex bake pan (2-quart). Bake at 325° for 30 minutes or until set when lightly touched. Let cool in pan, then cut in 1-inch squares.
Melt chips and butter. Add sugar and milk; blend well. Stirring constantly, bring to boil and cook 8 minutes. Add vanilla. Serve warm.
Layer ingredients in greased casserole pan in this order: asparagus, eggs, bacon and soup. Top with pimento. Bake at 325° until warm.
In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate for 2 hours. Serves approximately 20.
In large kettle, heat oil. Brown chopped beef; add onions, carrots, celery, tomatoes, water and bouillon. Bring to a boil. Cover and simmer 2 hours until beef is tender. Add 1/3 cup barley; simmer another 50 minutes.
Combine first 4 ingredients in a glass container. Cover and let stand 24 hours at room temperature. Combine all the rest of the ingredients in mixing bowl. Mix for 2 to 3 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 40 to 60 minutes. Test with toothpick for doneness.
Saute onion in butter until tender. Blend soup, water and cheese. Cook over low heat stirring often until melted. Add remaining ingredients and heat through. (Ham may be substituted for meat.)
Mix oil, vinegar, lemon juice, dry mustard, egg, garlic and Worcestershire sauce well. Put lettuce and bacon in a salad bowl. Add dressing and toss. Top with cheese and croutons.
Melt margarine. Add seasoning salt and Worcestershire sauce; mix well with pecans. Bake at 250° for 1 hour and stir often.
Drain all vegetables well. Heat sugar, vinegar, oil, water, salt and pepper. Heat to dissolve sugar. Let cool and pour over vegetables. Let marinate overnight before serving.
Mix first 4 ingredients together. Roll into 1-inch balls and refrigerate until chilled. In top of double boiler, melt chocolate chips. (The paraffin wax gives a smoother look to the chocolate covering.) Place a layer of waxed paper onto a cookie sheet. Using a toothpick, dip the chilled balls into the warm chocolate and place on the waxed paper. Keep balls chilled before serving.
Mix sugar, peanut butter and margarine until well mixed with hands in a large bowl. Roll into balls; place on a cookie sheet. Freeze for 20 minutes. Melt chips and paraffin in a double boiler. Dip balls in chocolate mixture; drain on waxed paper. Put in the refrigerator for 5 minutes, then dump the candy into a container and keep refrigerated.
Put scallops in saucepan with wine, salt and pepper. Bring to a boil and simmer, covered, for 10 minutes. Drain, reserving 1 cup of broth. Melt butter and blend in flour. Add reserved broth and yogurt. Cook, stirring constantly, until thickened. Stir in cheese and scallops. Put in 6 shells or shallow baking dish. Top with buttered bread crumbs and bake in a hot 400° oven for 10 minutes. Makes 6 servings. Low in calories.
Fry hamburger meat until done. Add chili seasoning and ketchup. Put chips in bottom of bowl. Put hamburger meat on top of chips. Top with onion, cheese, tomato and lettuce.
Brown hamburger and onion in skillet, salt and pepper to taste. Drain. While hamburger is cooking, prepare noodles per directions. Heat tomato and pizza sauces, water, mushrooms and oregano (simmer) until noodles and meat are done. Cover bottom of 13 x 9-inch baking dish with a small amount of sauce, then layer noodles, sauce and meat mixture and cheese 3 times. Bake at 350° for 30 to 45 minutes.
In a bowl, sift flour, baking powder and sugar. Stir in milk and salt. Mix thoroughly. Pour batter into a 9 x 13-inch or 12 x 12-inch pan. Top with any fruit. Sprinkle with brown sugar and dot with butter. Bake about 1 hour at 350°. Fruit will be on bottom and batter will make a crust.
Slice raw rhubarb and put in bottom of a 13 x 9-inch pan. Sprinkle sugar and jello over top. Put marshmallows over top of this. Mix cake mix according to directions given and pour over top. Bake 50 to 55 minutes at 350°. Turn out onto a platter. Serve warm with Cool Whip.
Mix well and bake in 3 layers at 350° for about 30 minutes.
Dissolve bouillon cube in boiling water; pour over bread crumbs. Cover; let stand. Steam for 2 minutes. Add hamburg, egg, flour, onion and all seasonings; mix well. Make into small meatballs. Brown in small amount of shortening. Bake in covered casserole dish for 40 minutes at 325°.
Mix flour and sugar. Boil oleo, oil, water and Quik and then pour it over the flour and sugar mixture. Mix well. Stir in the remaining ingredients. Bake on ungreased cookie sheet that has a 1-inch edge. Bake at 400° for 20 minutes. You may make half the recipe in a 9 x 15-inch pan.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pout 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Place cukes in quart jars. Add 3 or 4 buttons of garlic to each jar, 1 teaspoon dill seed and 1/4 teaspoon alum. Boil the vinegar, water and salt together. Pour vinegar mixture over cukes. Seal; let stand 6 weeks. Makes 6 quarts.
Combine all ingredients. Drop teaspoonfuls into salted boiling water. If they fall apart, add more flour. Boil 10 minutes after they float. Stir often. Drain in colander thoroughly.
Mix together dry ingredients; add nuts. Add eggs and undrained pineapple. Stir by hand, not mixer. Pour into greased and floured 9 x 13-inch aluminum pan or glass dish. Bake at 350° for 35 minutes for aluminum pan and 40 minutes in glass dish. Cool.
Dissolve jello in hot water. Let it set until thick enough to whip. Add whipped cream (Cool Whip). Mix sugar, salt, vanilla and cottage cheese; mix both together. Line torte pan with cake or crumbs. Refrigerate.
Cook sausage; crumble and drain. Add tomato sauce, green peppers and Italian seasoning and cook 10 minutes. Prepare dough recipe as follows. Place on a greased 10 x 15-inch baking pan. Spread sausage down long middle of dough. Top sausage with ham, onions, olives and cheese. Pull dough on sides up and pinch to close. Pull ends and pinch closed. Bake in preheated oven at 400° until bread is golden brown (approximately 30 minutes).
Blend Crisco, sugar, and salt. Pour boiling water over this mixture and stir until dissolved. Add beaten egg and mix. Dissolve yeast in warm water, add to mixture. Then add flour, mixing well after each cup. Refrigerate overnight. When ready to bake, grease pan. Work a little flour into dough, enough to handle without being sticky. You can roll out like biscuits (1/2 to 1 inch thick) or shape into balls. Lay in pan with sides touching. Let rise 1 hour or until doubled in size. Bake at 375° for 15 to 20 minutes.
Line a glass baking dish or pan with aluminum foil with the shiny side up. Place chops on the bottom. Sprinkle Worcestershire sauce or other favorite seasonings on next. Pour the can of Coke in the pan to the top of the chops, but not covering them. Put salt and pepper on all the chops, then pour plenty of your favorite barbecue sauce on each one of them. Bake at 350° for approximately 1 hour.
Combine the jello and boiling water. Add the cream cheese while jello is warm; beat until smooth. Mix all together and let set. When set, spread topping on top.
Cream oleo and cream cheese until fluffy; add sugar gradually. Start adding flour after beating in 2 well-beaten eggs. Then add 1 egg at a time alternating flour and ending with flour. Bake in a tube pan at 300°. Do not preheat oven. Put pan of water in oven under cake.
Preheat oven to 345°. Cream butter and sugar. Mix in egg, slightly beaten. Sift flour and salt and combine with egg mixture; add vanilla and mix until batter is smooth. Drop batter by teaspoonfuls onto greased and floured cookie sheets leaving space between cookies. Bake 10 to 15 minutes or until edges turn brown. Makes about 2 dozen cookies.
Preheat oven to 350°. Peel potatoes and slice for French fries. Lay them out on several layers of paper towels to absorb moisture. Pat dry with another paper towel. Potatoes should be as dry as possible. Place them in a large bowl and drizzle with oil, tossing to coat evenly. Lay a single layer on a large baking sheet. Sprinkle dry dressing mix and parsley all over. Bake 25 minutes, then flip them over with a turner. Only do this once. Return to oven and increase heat to 450° for 3 to 5 minutes longer or until brown. Makes 4 servings.
Cream shortening and sugars until fluffy. Add eggs, one at a time, and beat well. Sift dry ingredients together and add alternately with applesauce and vinegar. Fold in nuts and raisins.
Cut ribs into pieces. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Place in Dutch oven; brown well. Combine kraut (including liquid) with remaining ingredients; spoon over ribs. Simmer, covered, for 1 3/4 hours, or until ribs are done, basting with juices several times during the last hour of cooking. Skim off excess fat. Makes 6 servings.
Par-boil celery for 2 minutes. Mix celery, chestnuts, and soup. Pour into casserole; top with mixture of crushed crackers and melted margarine. Bake at 350° for 25 to 30 minutes.
Cook broccoli according to directions and drain. Combine soup, cheese, egg, milk and margarine and stir into broccoli. Stir in rice. Pour into greased 2-quart casserole and top with cheese. Bake at 350° for 45 minutes.
Boil chicken and chop. Leave water to cook spaghetti in. Saute onion and bell pepper in margarine. After cooking spaghetti, leave enough water to cover cooked spaghetti, then add cheese, peas, tomatoes and onions and bell pepper mixture. Salt and pepper to taste. Mix all ingredients well; pour into baking dish. Cook at 350° for 35 minutes.
Beat one egg; add sugar and peanut butter and mix. Roll into balls, about 1-inch. Bake 8 to 10 minutes at 325°. As soon as you take them out, remove them from the pan and press 1 chip onto the top of each cookie. Ta-da, they're done. Enjoy!
Refrigerate 24 hours. Spread on thin toast. Will keep weeks in refrigerator.
Cream the butter and 1 tablespoon sugar. Stir in vanilla, flour and nuts. Roll into small balls, thumb size. Bake at 425° for 15 minutes. Roll in powdered sugar while hot. Cool and store in an airtight container. Makes about 3 dozen.
Break ground meat into chunks and brown. Drain fat. Making one or two layers in a greased casserole, put meat, onion, green pepper, corn and tomato slices. Season with salt and pepper and garlic powder as you go along. When all ingredients are layered, cover the top of casserole with bread pieces and then lay bacon pieces on top of bread. (You can freeze or put in refrigerator at this point.) Bake in a 375° oven until heated through and bacon is browned.
In a large skillet, cook bacon until crisp; drain, reserving 2 Tbsp. of drippings. Crumble bacon and set aside. Saute onion in drippings until tender; add garlic, salt, and pepper. Stirring constantly, heat until bubbly then continue for 1 minute. Remove from heat and stir in sour cream; mix until smooth. Add corn, parsley, chives and half of the bacon; mix well. Pour into 1 qt. baking dish; sprinkle with remaining bacon. Bake uncovered at 350° for 20 to 25 minutes or until heated through. Makes 6 to 8 servings.
Cut toast into tiny squares. Spread on small dab of mayonnaise. Top with piece of Vermont Cheddar cheese and tiny single ring of onion.
Cook rice: set aside. Season shrimp using black pepper, season all. After shrimp is seasoned, put 3 teaspoons of crisco oil in a frying pan. Put shrimp in hot oil; stir until done. Saute onion, celery and bell pepper in a pan until slightly brown. Add all other ingredients with the rice and stir in worcestershire sauce and soy sauce, dash of red pepper. Stir and serve.
Cook spinach, drain and squeeze dry . Slice onion thin. Saute in butter until clear. Add all ingredients. Mix well. Put in a well-greased casserole (covered). Bake at 350° for 30 to 45 minutes.
Dissolve jello in hot water. Add the cinnamon candies and stir until dissolved. Add applesauce and stir well. Put into mold and chill until set. Sprinkle nuts on top if you wish.
Brown meat and drain. Put meat in 8-inch square dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes.
Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally. Set aside. Combine cottage cheese and sour cream in medium bowl; blend well.
Measure all ingredients into bowl in order listed. Stir until just moistened. Beat vigorously for 1 minute. Pour into greased 9X9 pan and bake at 425 degrees for 20-25 minutes, or until golden brown.
Mix all ingredients together. Bake in ungreased 9 x 13-inch pan at 350° for 40 minutes. Put crushed cornflakes on top; broil an additional 5 minutes.
Mix and pour into two 9-inch pie shells. Bake 40 minutes in a preheated 350° oven.
Thaw spinach for four minutes in microwave - drain. Chop and drain artichokes. Mix all ingredients together and bake at 350 degrees for thirty minutes.
Saute onion and bell pepper in oleo until tender. Add the flour, salt and pepper. Add tomatoes and Velveeta cheese. Cook just until the cheese is melted. Pour over okra and bake in a 375° oven for 20 to 30 minutes.
Mix first three ingredients well and form around a cherry, making 1-inch balls. Set on waxed paper lined cookie sheets and chill for at least 1 hour. Melt 2 bags of chips and 1/3 bar of paraffin in a double boiler. Dip cherries in chocolate to coat. Mix leftover dough with nuts and maple flavoring to make maple nut chocolates.
Combine first 4 ingredients and cook on High for 4 minutes. Then stir quick and cook on High 4 more minutes. Then add butter and vanilla and cook on High 2 more minutes. Then add baking soda; stir quickly and pour onto pizza pan (buttered). Let cool and then break into pieces.
Mix all ingredients except crackers. Put crackers in shallow pan and pour mixture evenly over crackers, tossing to coat all crackers. Bake in 200° oven 15 minutes. Stir and bake 15 minutes longer.
Mix and work together the oleo, peanut butter and sugar until smooth. Roll into balls and put into refrigerator overnight. Melt chocolate chips and paraffin in a double boiler. Put a toothpick into the balls and dip into mixture, leaving top uncovered to resemble buckeyes.
Separate eggs. Beat whites stiff and sit in refrigerator. Reserve 2/3 cup sugar (from original 2 2/3 cups). Add to whites. Cream butter and sugar. Add egg yolks. Gradually add flour. Fold in egg whites, cream and flavoring. Bake in tube pan 1 1/2 hours at 350°.
Spray Pam in nonstick pan. Add onions and bacon; cook over medium heat, stirring until onions are tender but not brown. Stir in water and potatoes; bring to boiling. Cover; simmer for 10 to 15 minutes. Mash slightly. Stir in milk, butter flavor, salt and pepper. Do not boil.
Brown meat and onion together. Drain fat. Place remaining ingredients together in a crock-pot or Dutch oven. Add hamburger mixture. Stir well. Cook on low for approximately 6 to 8 hours. Serve in bowl with grated Cheddar sprinkled on top.
Mix ingredients with 1 cup Cheddar cheese. Bake at 350° for 1/2 hour. Sprinkle with onion rings and bake 15 minutes longer.
Place flour in bowl; cut in shortening with pastry blender or fork. Add milk all at once; mix lightly with fork. Turn dough onto floured surface; knead slightly. Pat or roll into desired thickness. Cut out biscuits; place on baking sheet. Bake at 400° for 12 to 15 minutes.
Layer the first 4 ingredients in a greased casserole. Mix together the Cheez Whiz, asparagus juice, soup and grated cheese. Pour over casserole. Top with Ritz cracker crumbs. Heat at 350° for 30 to 40 minutes.
Cream shortening with sugar and eggs. Make a paste of coloring and cocoa. Stir into creamed mixture. Sift flour and salt together, then blend with mixer at medium speed. Add flour alternately with buttermilk to mixture. Blend well. Add vanilla. Combine vinegar and soda (foams) in a cup; add to batter. Do not beat. Stir gently. Bake in well greased pans at 350° for 30 to 35 minutes.
Saute onion in margarine. Cook broccoli as directed on package; drain off excess liquid. Add all ingredients in a double boiler and cook until cheese is melted.
Cook macaroni according to package directions. Drain. Place in bowl and mix with all other ingredients except potato chips. Pour mixture into buttered 2-quart casserole and top with potato chips. Bake at 350° for 40 minutes or until thoroughly heated. Serves 4 to 6.
Combine the cornmeal, whole wheat flour, baking powder, salt and soda in a large mixing bowl. Set side. Combine buttermilk, oil, eggs and honey. Add to dry ingredients, mixing well. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake at 425° for 20 to 25 minutes or until golden brown. Cut cornbread into 2-inch squares to serve.
Cut off 1/3 of top side of bread; carve out inside. Combine the other ingredients and pour inside of bread. Place top on bread. Wrap with heavy-duty foil. Bake in a 325° oven for 2 hours. Serves 6 to 8.
Saute peppers, onion and celery with oil. Add chicken and saute. Add any seasonings you want to add and soy sauce to taste. Add to chicken broth. Add bean sprouts and thicken. Serve over rice.
Preheat oven to 325°. Combine all ingredients into large mixing bowl. Pour equal amounts of mixture into 2 loaf pans. Bake for 1 hour and 15 minutes or until toothpick placed in center of loaf comes out clean.
At 3 p.m.: Dissolve yeast in 1/2 cup warm water and add 1/2 teaspoon sugar. Add remaining ingredients and mix all together. Let rise until 10 p.m. Form into buns on kitchen table. Cover and leave overnight. Bake in the morning at 350° for 20 minutes.
Brown pork chops in skillet. Salt and pepper each. Remove from skillet. Pour in soup and heat. Mix in other ingredients (reserve 1/2 can onion rings). Put chops in casserole dish. Preheat oven to 350°. Pour soup mixture over chops; cover and bake for 1 hour. Uncover; top with remaining onions and brown for 5 minutes.
Cook package on frozen Brussels sprouts as directed; drain. Put in baking dish (1 1/4 to 1 1/2-quarts).
Heat oven to 350°. Mix all ingredients except cheese. Shape mixture in an 8 x 4 x 3-inch loaf in ungreased rectangular 13 x 9 x 2-inch pan. Bake, uncovered, 1 to 1 1/4 hours or until done. Remove from oven; let stand a few minutes. Transfer meat loaf to ovenproof platter. Cut slits about 1/3 of the way through loaf at 1-inch intervals. Place cheese triangles long side down in each slit. Place loaf in oven for 2 to 3 minutes or until cheese is slightly melted.
Cook spaghetti according to directions. Drain and stir in butter. Add Parmesan cheese and eggs. Form mixture into crust in 10-inch greased pie plate. In skillet, cook beef, onion and green pepper until vegetables are tender. Drain grease. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through and spread cottage cheese over bottom of crust. Fill pie with meat mixture. Bake uncovered in 350° oven for 20 minutes. Sprinkle with Mozzarella cheese and heat until cheese melts.
Combine eggs, milk, vanilla, cinnamon and salt. Add bread cubes, brown sugar and raisins. Pour into 8 inch round pan. Bake 350° for 45 minutes. Serves 6.
Grease 9 x 12-inch pan. Cover bottom of pan with chopped nuts. Place frozen rolls in pan. Melt butter. Add cinnamon, vanilla pudding, brown sugar and milk. Mix well. Do not cook. Pour over rolls. Let set overnight. Do not refrigerate. Bake 25 minutes at 350°.
Mix together cranberry sauce, sugar, and Jello. Bring it to a boil and let cool.
Cut flour in diet margarine; stir in vanilla and egg. Add pecans, apples, raisins and dates; chill for 30 minutes. Shape into 1-inch balls and place on cookie sheet. Flatten cookies with a fork coated with flour. Bake for 12 to 15 minutes at 350°. Makes 48 (2-inch) cookies. Contains 37 calories per cookie.
In a 2-quart oblong baking dish, arrange chicken. Drizzle with margarine. Bake at 375° for 30 minutes. Spoon soup over chicken. Bake 30 minutes or until chicken is no longer pink. Stir sauce; serve with chicken. Makes 4 main dish servings. Preparation time: 5 minutes; cook time: 60 minutes.