HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine honey, mustard, melted butter and curry. Remove skin from chicken. Dip each piece of chicken in sauce and place in a large greased roasting pan. Pour remaining sauce over chicken. Bake at 350° for 1 hour. Makes 8 servings.
Mix and cool the nuts, dates, raisins, hot water and baking soda. Mix and add the sugar, flour, cocoa, cinnamon, mace, salt, oil and egg. Bake at 350° for 40 to 45 minutes.
Cut fruit in small pieces. Cover bottom of 9 x 9-inch pan. Sprinkle with lemon. In a bowl, mix sugar, butter and cinnamon. Place on top of fruit. Bake at 350° for 30 to 40 minutes.
Break lettuce in small pieces; slice onions thin. Break apart. Cube bacon and brown. Add vinegar, sugar and water mixture. Just before serving, pour over lettuce. Vinegar mixture may be adjusted to taste.
Sprinkle 1 envelope unflavored gelatin into 1/4 cup cold water. Dissolve in 1/2 cup hot light cream. Cool. Mash together cream cheese, sour cream, Worcestershire sauce, hot pepper sauce and chopped chives. Stir into gelatin mixture. Add lemon juice, parsley, horseradish, salmon and black olives. Fold in caviar. Pour into greased 1 1/2-quart mold.
Cut steak across grain on diagonal into thin strips. In a medium bowl mix together egg white, cornstarch, lemon juice and 2 tablespoons soy sauce. Add beef slices and toss to coat.
Mix berries, sugar and butter or oleo in pot. Add flour in cup of water and mix until smooth. Add to berries mixture. Let cook for 1/2 hour. Pour 1/2 into pie shell. Brown one pie shell. Put on top of mixture and the rest of filling. Cover with third pie shell. Punch a couple of holes in top shell. Add three pats of butter or oleo. Sprinkle 1 package of Equal over the top. Bake until crust is brown at about 350°.
Trim crusts from bread. Crumble bread. Mix cheese and bread, and spread in bottom of greased 7 1/2 x 12-inch baking dish. Beat eggs and milk together and stir in seasonings. Pour this over bread and cheese mixture. Lay bacon on top. Refrigerate overnight. Bake, uncovered, at 350° for 50 to 55 minutes. Remove from oven just after guests sit down, otherwise it may tend to fall.
Remove cartilage from crabmeat. In medium skillet, melt butter and saute onion, green pepper and mushrooms. Place in a bowl. Add crabmeat, bread crumbs, egg, parsley, salt, pepper and Worcestershire sauce and mix thoroughly. Lay fillets flat and place approximately 1/3 cup of filling on each piece. Roll up and place seam-side down in a shallow 2-quart buttered baking pan. Pour lemon juice over fish. Dot with butter. Sprinkle with paprika. Cover and bake in 350° oven for 30 minutes. Uncover and bake 10 minutes longer. Makes 4 to 6 servings.
Preheat oven to 325°. Grease 2 (8 or 9-inch) round cake pans. Combine butter, whipping cream and brown sugar in a small saucepan. Cook over low heat just until butter is melted, stirring occasionally. Pour evenly into prepared pans; sprinkle evenly with chopped pecans. Combine cake mix, water, oil and eggs in a large bowl; beat at low speed until moistened and then beat at high speed for 2 minutes. Carefully spoon batter over praline mixture in pans. Bake 35 minutes or until cake springs back when lightly touched with finger. Cool layers in pans on wire racks for 10 minutes. Loosen edges and remove to racks to cool completely.
Combine all ingredients, except cheese and potato chips. Pour into baking pan and top with cheese and chips. Bake at 450 degrees for 10 minutes.
Brown ground beef with onion and green pepper. Meanwhile, cook egg noodles as directed. Drain noodles. In a 13 x 9-inch pan, combine noodles, ground beef and soups. Mix well. Top with Mozzarella. Bake at 350° for 30 minutes.
Combine sugar, cinnamon and milk in 2-quart pan. Bring to boil, stirring constantly. Continue at low boil to 236°. Remove from heat. Add nutmeats and vanilla. Stir and pour onto wax paper; separate. Serve warm or cold. Store in covered container in refrigerator or freezer. Makes 1 1/4 pounds.
Separate cauliflower into flowers. Place in shallow baking dish, 10 x 6 x 2-inches. Blend soup, milk and cheese. Pour over cauliflower. Top with bread crumbs. Bake at 350° for about 30 minutes or until bubbling. Makes 6 to 8 servings.
Combine rice mix, soup and broth in a 2-quart microproof casserole. Cover with casserole lid. Cook on High for 10 minutes. Stir in turkey, mushrooms and celery seed. Cover and cook on High for 2 to 3 minutes or until rice is cooked. Remove from oven and let stand, covered, 5 minutes before serving. Makes 4 servings. Cooking time: 12 to 13 minutes.
Mix dry ingredients. Add hot water and cook over medium heat until mixture starts to thicken. Add beaten egg yolks and cook approximately 2 minutes. Add margarine, vanilla and Equal. Pour over layered vanilla wafers and bananas. Top with beaten egg whites if desired, then bake at 350° until lightly brown.
Put all ingredients in mixing bowl. Beat with mixer until well mixed. If too thick, add a little more dill pickle juice.
Work flour and Crisco together with fork. Add 1/4 cup water. Work together with a fork.
Mix Jell-O according to package directions and then add pecans, pineapple and strawberries to the mixture. Pour half of the mixture into a mold and refrigerate until solid. After Jell-O has jelled, then spoon the sour cream over the solid Jell-O. Next add remainder of the Jell-O mixture on top of sour cream; refrigerate until firm.
Fold in Cool Whip with all other ingredients. Pour into pie crust and refrigerate.
Cream butter and shortening. Add sugars gradually. Blend well. Add vanilla, then eggs; beat well. Add dry ingredients. Fold in oatmeal, nuts and raisins. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 12 minutes. Makes 8 dozen.
Pare apples; cut in good sized pieces. Let the butter become hot; add apples, sugar and water. Cook (without stirring) until apples are soft and sugar and butter become golden brown on the bottom of the pan. Serve with meat. Serves six.
Peel potatoes and cut into quarters. Salt to taste and boil for 20 minutes or until tender. Drain well. Combine potatoes, cream cheese, garlic salt, pepper and 4 tablespoons margarine. Blend well. Gradually add heavy cream, mixing well after each addition.
Mix mayonnaise and cream cheese together and add remaining ingredients. Chill overnight. Serve with crackers.
Peel and dice eggplant. Cook in boiling salted water until tender. Drain well and set aside. Brown onion in 1 tablespoon butter. Add to eggplant. Melt 3 tablespoons butter and mix in cracker crumbs.
Melt butter in a saucepan. Remove pan from heat and add sugar and blend. Add eggs, one at a time, beating well. Stir in vanilla, flour and baking powder. Add nuts and stir lightly. Pour into a greased 9 x 13-inch pan. Bake in 350° oven for 30 minutes. Cool and cut.
Mix dry jello with cottage cheese. Add other ingredients. Keep in fridge. Blend well.
Cook macaroni and drain. Set aside. Dice onion up and cook with ground beef for 10 minutes. Add macaroni and tomatoes, then bake for 20 minutes in 350° oven.
Saute the green onions in the butter. Add the flour; cook and stir, but don't let get brown. Add the milk; stir until thick. Let cool. Add the salmon, crushed crackers and the beaten eggs. Taste for salt. Fry in patties.
Soften stuffing mix in eggs and catsup. Add all other ingredients. Bake at 350° for 1 1/2 to 2 hours.
Cut peppers and remove seeds; put in boiling water for 5 minutes or until tender. Drain. Mix ingredients. Fill peppers. Put in baking dish with a small amount of water. Cover top of peppers with tomato soup or catsup. Bake 1 hour at 350°.
Mix and press in 9 x 12 inch pan the margarine, pecans and flour. Bake at 350 degrees for 20 minutes or until brown. Cool.
Mix together and pour in casserole dish. Add topping before baking at 375° for 35 minutes.
Cook broccoli in water with no salt. Bring to boil; drain. Melt Cheez Whiz in the cream of chicken soup, then mix all ingredients, except bread crumbs, together. Put into buttered casserole. Put buttered bread crumbs on top. Bake for 35 minutes at 350°. Serves 6 to 8.
In a large bowl, layer wafers, bananas and pudding mix and layer again. Top with crumbs of wafers. You can keep in refrigerator for several days.
Crumble Oreos into softened ice cream. Mix well. Place in a 13-inch plastic container. Spoon Cool Whip on top. Chill in freezer for 2 hours.
Mix all ingredients except for 1/4 cup barbecue sauce or ketchup. Shape meat into 2 oval loaves. Top with remaining barbecue sauce or ketchup. Bake at 375° for 35 minutes or until center is no longer pink.
Beat eggs and sugar until fluffy. Add pineapple. Mix flour and baking powder, then add to pineapple mixture. Pour into greased pan, 13 x 9 x 2-inches. Bake at 350° for 30 minutes (may take longer; bake until top is brown).
Mix first 8 ingredients together. Shape into 1-inch balls. Place single layer of meatballs on ungreased baking dish. Bake at 325° for 30 minutes. Place meatballs in 2-quart dish. Combine sauce ingredients (next 9 ingredients) and pour over meatballs. Bake 1 hour longer.
Dip tomato slices in flour. Cook in margarine over low heat until lightly browned on both sides; remove to heated plate. Stir soup and milk into skillet; heat, stirring occasionally. Pour sauce over tomatoes.
Mix all ingredients together. Store in an airtight container until ready to serve. Serve in foil cups. This is very good around holiday time.
Mix all ingredients together, adding pecans last. Pour into unbaked 9-inch pastry shell. Bake in hot oven at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 36 minutes longer. Filling should appear less set in center than outer edge.
Cook carrots until firm and tender. Drain; add chopped onions and green pepper. Mix other ingredients together. Toss with vegetables. Chill.
Mix dry ingredients in a 9 x 13 pan. Make 3 wells. Pour vanilla in one. Pour oil in one. Pour vinegar in one. Pour water over top. Mix but don't beat. Bake 30 to 35 minutes at 350°. Very moist. Serve with or without frosting.
Cook carrots and drain. Melt butter. Add dry ingredients and toss with carrots. Serves 6.
In a small bowl, combine all of the ingredients; stir the dressing well. Spoon over coleslaw made with shredded cabbage and carrots. Chopped onions and green pepper may be added.
Combine oil, vinegar, lemon juice, dill, salt, pepper, mustard and garlic and mix well. Pour this mixture over the shrimp and set in refrigerator for 1 hour. Remove from refrigerator and add lettuce and cucumber, toss well. Sprinkle with cheese. Serve immediately.
In a large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and seasonings. Bring to a boil; simmer 5 minutes. Slice zucchini crosswise into 1/4-inch slices. In a small bowl, combine cottage cheese and egg. In a greased 12 x 8 x 2-inch baking pan, place half of the zucchini and sprinkle with half of the flour. Top with cottage cheese mixture and half of the meat mixture. Repeat with zucchini and flour. Sprinkle with Mozzarella cheese and remaining meat.
Mix cake mix. Pour half of batter in pan and bake for 20 minutes. Sprinkle chocolate chips and nuts on cake. Melt caramels, butter and milk. Pour over cake and then pour rest of batter on top and bake 20 to 25 minutes.
Toast almonds in 300° oven for 14 mins., stirring occasionally. Blend in pan, sugar and cocoa, then add beaten eggs, canned milk and 4 cups of half and half. Stir and heat until almost boiling. Cool, then add remaining half and half, whipping cream and extract. Add nuts just before freezing. Pour into a 6 qt. ice cream freezer and freeze. Very good and creamy.
Mix well until moist and smooth. Pat	in pan or roll into balls. Cook at 350° until brown.
Mix ingredients in order. Pour batter in 3 layer pans. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix first 4 ingredients in a large bowl with wooden spoon. Combine baking powder with flour and add to egg mixture, 1/2 cup at a time. Add nuts and mix. Divide dough into 6 portions and dust with a little flour to prevent stickiness. Form each into a loaf shape on an ungreased cookie sheet (3 loaves on 1 cookie sheet). Bake 15 to 20 minutes. Remove from oven. Immediately cut each loaf on a slant. Return to oven on side and bake until golden.
Soak raisins in rum in jar overnight. Mix together other ingredients. Knead with mixer. Turn out and work by kneading on surface. Add the raisins and keep kneading until smooth dough. Shape into loaf. Put on baking sheet lined with greaseproof paper. Bake at 160° to 180° C. for 50 to 60 minutes. Brush with 100 g. melted butter and 50 g. icing sugar when stollen is removed from oven.
Combine orange, apple, and cranberry juice in a large punch bowl. Stir to dissolve. At serving time, add ginger ale. Float apple slices on top.
Mix dry ingredients. Add water (more if needed). Knead for 5 minutes on a floured surface. Divide into 16 balls. Roll each ball out on floured surface to about 6 to 8-inch diameter. Poke a hole in the middle and fry, one at a time, in 1/2-inch hot grease. Splatter hot grease on the top so it will puff up some. Turn over. Cook until both sides are golden brown. Top with honey, powdered sugar or like a tostada with meat, beans, lettuce, tomato and onion.
Place all ingredients in large bowl. Mix with hands until well blended. Shape into small balls, marble size. Roll in coconut, powdered sugar or cocoa. Freezes well.
Cook to a boil the first four ingredients. Boil 3 minutes. Take off heat. Add vanilla and peanuts. Beat until cools and thickens. Drop by spoonfuls on waxed paper.
Mix the pudding mix, nutmeg and eggnog in a saucepan and cook over medium heat until thick and bubbly. Chill. Beat the rum with whipped cream until smooth and fold into the pudding mixture; pour into the pie shell. Garnish with nutmeg and chill for 4 hours.
Dredge cheese in flour, then sprinkle cheese and ham evenly into pie crust. Combine eggs, milk, salt and mustard. Beat until smooth. Pour over cheese and ham mixture. Bake at 400° for 40 to 45 minutes. Make sure crust does not burn. Cool slightly and serve.
Flatten the 6 fillets with a kitchen mallet. Dip in beaten egg, then in cracker meal. Brown lightly in oil. Drain well and place in a single layer in baking dish. Top each fillet with a slice of Mozzarella of a size approximately the same. Cover all with pizza sauce to which 1/2 teaspoon salt has been added. Cover baking dish closely with foil. Bake at 350° for 30 minutes, uncovering for the last 5 minutes, if desired. Garnish with Parmesan cheese. Freezes well. Serves 6. (Can be prepared ahead of time, refrigerated and cooked just before serving.)
Combine flour, salt, baking soda, sugar and cinnamon. Stir in pecans. Combine remaining ingredients and add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for one hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, remove and let cool on wire racks.
Preheat oven to 450°. In a large plastic bag (or bowl), mix all ingredients. Close bag and shake until potatoes are evenly coated. Spread in shallow pan. Bake for 40 minutes or until potatoes are tender and brown.
Thaw broccoli. Season chicken strips. Cook chicken and chopped onion quickly in hot margarine until chicken is done. Stir in thawed broccoli, lemon juice, salt, thyme and pepper. Cook covered 6 minutes. Add tomato wedges. Cover 3 to 4 more minutes.
Roll biscuits out and fill with the chopped apples. Pinch up and fold over. Combine the remaining ingredients and pour over apples. Bake at 350° for 30 minutes or until brown.
Preheat oven to 425°. Stir most of water together with mix. Add more water as needed to make a dough that is soft but not too sticky to knead. Knead dough 15 minutes on lightly floured surface. Pat or roll dough into square about 7 x 7-inch. Cut into 16 pieces and place on ungreased baking sheet. Bake about 12 minutes or until lightly browned.
Mix cherries, sugar and water. Boil for 5 minutes. Add jello and stir until dissolved. Add pineapple and Coca-Cola. Refrigerate.
Mix together in blender the strawberries, lemonade and pineapple. Mix thoroughly; add ginger ale. Stir to mix.
Melt butter in bottom of pan. Pour peaches in and smooth them out. Make a batter with flour, sugar and milk. Smooth out batter. Pour over fruit. Bake at 350° until brown. You may double or triple this recipe for more people.
Dissolve Jell-O in 1 cup boiling water. Add 1 cup pineapple juice and cream cheese and stir until evenly blended. Add pineapple, celery and nuts. Gently fold in whipped cream and pimentos. Pour in dish or mold to chill overnight. Serve on lettuce leaf.
Mix 1 1/2 cups flour, sugar, salt and yeast in large mixing bowl. In saucepan, heat milk, water and margarine until very warm (120° to 130°). Margarine doesn't have to melt. Add to dry ingredients and beat 2 minutes with mixer. Stir in 1/2 cup flour and beat on high 2 minutes. Stir in additional flour to make soft dough. Turn onto board and knead 5 minutes. Place in greased bowl; let rise 15 minutes. Shape into rolls. Cover and let rise 15 minutes. Bake in 425° oven for 12 to 15 minutes.
Chop broccoli buds. Peel and chop onion. Mix broccoli, shredded cheese, chopped onion and crumbled bacon in large mixing bowl. Mix mayonnaise, vinegar and sugar in small bowl and add to the broccoli mixture. Let stand about 4 hours before serving, stirring occasionally.
Preheat the oven to 350°. Butter and flour a 3 x 5 x 9-inch loaf pan.
Sift flour, baking powder and baking soda into bowl and set aside. Put egg, shortening, salt, orange rind, sugar and juice into blender. Cover and process until blended. Add nuts and cranberries and process only until chopped. Empty into flour mixture and mix only until blended. Spoon into greased loaf pan. Bake at 350° for about 50 to 60 minutes or until toothpick inserted comes out clean. Yield: 1 loaf.
Boil potatoes whole in the salted water until tender. Remove skin and mash well. Dissolve yeast in 3 tablespoons warm water. Heat milk until hot (not boiling). Beat eggs until lemon colored. Add shortening, salt and half of flour, beat well. Add yeast, sugar, milk, and the rest of the flour and mix well. Dough should be firm and spongy. Cover and raise in a warm area for 1 hour. Fill frying pan with about an inch of oil. Get a tablespoon of dough and stretch with fingers. Drop in hot oil and fry until deep gold. Drain on paper towels and roll in mixture of half powdered sugar and half granulated sugar.
Fry onions in oleo; add broccoli and cook until thawed. Mix in soup, cheese and rice. Pour into baking pan and cover with foil. Bake at 350° for 1 hour.
Beat eggs, sugar, oil and vanilla until thick. Stir in baking soda, baking powder, salt, nutmeg, cinnamon, pineapple, zucchini, flour, nuts and dates.
Cream cream cheese, sugar, butter, milk, eggs and pineapple. Put cooked noodles in greased 9 x 13-inch glass pan. Pour creamed mixture over noodles. Sprinkle with corn flake crumbs mixed with cinnamon and sugar. Bake at 350° for 1 to 1 1/4 hours. Makes 24 servings.
Brown onion slightly in shortening. Add beef and brown. Add beans and Spanish rice. Pour into baking dish. Bake 20 to 25 minutes at 325°. When done, sprinkle with cheese and return to oven until cheese melts. Serve with green salad and French bread.
Mix all ingredients until creamy and well blended. Pat mixture into 13 x 9-inch pan. Cut into squaress. Refrigerate.
Mix 1/2 cup of soup, beef, bread crumbs, egg, onions and sauce. Bake in 12 x 8-inch pan. Bake at 350° until done. Remove meat loaf to platter. Keep warm. Pour rest of soup and water in pan. Mix. Serve over meat loaf.
Boil potatoes. While still hot, peel potatoes. Let cool. Add butter; mix well. Add milk, sugar and eggs. Bake at 350° until done.
Wash and cut vegetables in small pieces. In a large bowl combine the tomatoes, peppers, onions, cucumbers, salt and 6 cups water. Let stand overnight. Next day, in medium saucepan, cook carrots, green beans and celery in slightly salted water until tender. Drain and rinse. Next, drain the tomato mixture and rinse it once.
Preheat oven to 400°. Mix Bisquick, 1/2 cup sugar, Crisco and water. Pour Bisquick mixture into greased baking dish. Mix peaches with 1 cup sugar and vanilla; spread over Bisquick mixture. Cut up butter on top. Bake at 400° for 20 minutes.
Brown meatballs on cookie sheet in 350° oven, shaking gently to cook all sides. Combine rest of ingredients in large saucepan. Place meatballs in sauce and simmer 1 hour. Bite size hot dog pieces may be placed into simmering sauce.
Pound each turkey breast to 1/8-inch thickness. Cut into serving size pieces if large. Beat egg with milk on a plate. Dip cutlets in egg, then breadcrumbs. Saute cutlets in 4 tablespoons hot butter or margarine until browned on both sides. Remove cutlets from pan. Reduce heat to low. Squeeze juice of 1/2 lemon into drippings. Stir in bouillon, salt and 3/4 cup water until blended. Return turkey to skillet. Cover; simmer for 5 minutes, until tender. Garnish with sliced lemon and parsley.
Toss slightly with mayonnaise and a little of the pineapple juice. Chill and serve.
Cream the butter and sugar. Add eggs one at a time; cream well after each. Dissolve soda in buttermilk. Add alternately to creamed mixture with 3 1/2 cups of flour. Mix remaining flour with dates, candy and nuts. Add to batter. Pour into greased and floured 10-inch tube pan. Bake at 250° for 3 hours.
Saute meat and onions, drain. Combine cream cheese, soup, milk, ketchup and salt until smooth. Add to meat. Pour into a 2-quart casserole dish. Bake at 375° for 10 minutes. Place canned biscuits on top, bake for 15 minutes to 25 minutes longer.
In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Stir in cream of mushroom soup and milk. Add chicken and broccoli. Heat through, stirring often. Stir in tomatoes. Yields 4 servings.
Bring butter, sugar and syrup to boil. Boil for 3 minutes, bringing to soft-ball stage. Add vanilla and food coloring. Pour on popped corn. Butter hands and form into balls. Wrap individually in plastic wrap.
In a saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-inch ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
Preheat oven to 375 degrees. Combine flour, soda and salt and set aside. In a large bowl combine butter, sugar and brown sugar, then add vanilla and beat. When creamy, add eggs gradually and then add flour. Stir in morsels and nuts by hand. Line cookie sheets with foil, drop by teaspoons onto lined sheets and bake at 375 degrees for 8 - 10 minutes (check at around 6 - 7 minutes). Yields about 100 2 inch cookies.
Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage about 20 minutes; stir often. Add tomatoes, water, rice, tomato sauce, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered 30 minutes. Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed. Garnish with Parmesan. Serves 9.
Place chicken in a large shallow dish. Combine all ingredients and pour over chicken breasts. Cover and marinate in refrigerator overnight. Cook breasts on outdoor grill until done.
Peel enough apples (slice thin) to fill a 2-quart baking dish. Sprinkle top with some cinnamon or nutmeg. Mix together last 5 ingredients. Put ingredients in your hands and mix until they are crumbly. Sprinkle over apples and bake until brown. Bake at 350° for 25 to 30 minutes. Serve with milk or ice cream.
Mash potatoes. Mix ingredients together and pour into casserole dish. Bake at 350° for 20 minutes. Sprinkle with mini marshmallows to cover top. Bake 10 minutes longer.
Combine first 9 ingredients in a large bowl. Stir well. Shape into 16 (1-inch) balls. Place in a 2-quart casserole coated with vegetable cooking spray.
Beat eggs, salt and worcestershire sauce together in a medium sized bowl. Add milk and mix thoroughly. Layer macaroni and grated cheese in casserole dish. Pour egg mixture over macaroni and cheese. Bake at 350 degrees until set and lightly browned on top, about 45 - 50 minutes.