HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken and cheese. Mix well. Separate rolls. Place equal amounts of chicken and cheese mixture on wide end of each triangle. Roll around mixture. Place rolls in 8 x 8-inch pan and bake at 375° for 11 to 13 minutes or until golden brown. Combine soup, milk and remaining cheese-chicken mixture. Heat until cheese melts. Pour over baked rolls. Serves 4.
Cook ground beef; drain grease. Add all other ingredients, but cheese. Simmer until chili is well blended. Add cheese; simmer until cheese is melted and blended. Serve over chips. Garnish with shredded lettuce, green onions and tomatoes. Serve hot. May double or triple for large crowds.
In a saucepan, melt butter over medium heat. Add onion. Cook 3 minutes, stirring occasionally. Stir in flour; cook 1 minute, stirring frequently. Add corn, milk, pepper, salt, sugar and pepper. Heat to a boil over high heat. Reduce heat to low and cook 5 minutes, stirring occasionally. Stir in Cheddar cheese just until melted. Garnish with parsley and serve.
Wash potatoes and boil well until done. Skin at once. Mash 2 1/4 pounds. Add salt, cornstarch and boiling milk. Dough will be soft at first but will become firmer as it cools. Dice, roll and fry until golden brown. With floured hands, shape the potato dough into dumplings. Press into each ball a few croutons. Drop into boiling salted water. Simmer until done. Cooking time is 20 to 25 minutes.
Cream butter and sugar until fluffy. Add egg and beat well. Add vanilla and milk. Mix well. Sift flour, a little at a time. Roll out and cut out. Put on cooking sheets. Bake at 375° for 8 to 10 minutes.
Slice fruit in pie crust. Mix sugar and flour; sprinkle over fruit. Add water. Dot with butter. Add top crust. Cook on 350° for 15 minutes and then on 300° for about 30 minutes.
Cream butter and gradually add sugar, creaming well while adding. Then add salt and water alternately with cake flour in which has been sifted baking powder. Last, fold in the beaten whites of the eggs. Add vanilla. Bake in layers.
Preheat oven to 350°. In large pan, melt butter, sugar and water until butter is melted. Remove from heat and stir in chocolate until melted. Pour into bowl and let stand for 10 minutes until slightly cool. Beat eggs in one at a time on high speed. Then add dry ingredients on low speed until blended. Chill dough for 1 hour. Line cookie sheets with foil. Roll teaspoons of dough into balls. Place 2 inches apart. Cook 11 to 12 minutes (no longer). Remove immediately and place mint on each cookie (use 1/2 mint). Allow mint to soften and swirl over cookie.
Combine all ingredients; mix lightly. Chill. Serve in lettuce-lined salad bowl or on individual lettuce beds. Serves 6.
Mix all ingredients well and form into a long roll in wax paper. Refrigerate overnight. Slice and bake at 375° for 8 to 10 minutes. Very good and makes lots.
First Step: Peel, core and cut in rings 1/2-inch thick the cucumbers. Mix lime with water and pour over cucumbers. Let stand 24 hours.
Mix cheese, egg yolk, sugar and flavoring. Spread on bread slices. Roll up; dip in melted butter and roll in a cinnamon and sugar mixture. Bake 10 minutes at 350°.
In top of double boiler set over, but not touching simmering water, combine the eggs, egg yolks and sugar. Whisk until the mixture is pale yellow, about 10 minutes. Whisk in butter, piece by piece, allowing each to melt before adding the next. Add grated lemon zest and lemon juice, whisking frequently until mixture is thick and the first bubbles appear, about 10 minutes longer: do not let it boil. Pour filling into lemon pastry shell. Smooth with a spatula. Set aside at room temperature until filling firms up, about 30 minutes, before unmolding and serving. Garnish with lemon zest strips. Fresh blueberries, raspberries and/or strawberries are a beautiful garnish as well. Serves 8.
Cream brown sugar and butter. Add eggs, one at a time. Mix well after each addition. Add flour which has been sifted with baking soda. Add vanilla flavoring.
Preheat oven to 325°. Cream sugars, butter, eggs and shortening. Sift dry ingredients together. Alternately add dry ingredients and milk to creamed mixture and mix until all blended. Add nuts and vanilla. Bake in greased and floured tube pan for 1 hour and 10 minutes.
Mix the egg white and water together, but do not beat. Add pecans and stir until pecans are well coated. Mix the sugar, nutmeg and cinnamon together and cover pecans with this mixture. Bake on buttered foil-lined pan at 350° for about 30 minutes, stirring several times. Makes 3 cups.
Sift flour and sugar. Cut in softened butter. Place in 2 balls on an ungreased cookie sheet. Flatten into 7-inch circles, about 1 1/2 inches thick. Flute edges. Prick lines on circle with a fork.
Make a paste of 2 1/2 Tbsp. cornstarch and 1 Tbsp flour; add to above mixture and cook until thick. Remove from heat. Add 1 tsp. vanilla. Beat well. Blend in 1/2 c. peanut butter. Pour mixture into baked pie shell.
In 1 1/2-quart casserole dish, blend soup, milk and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes. Based on 4 servings.
Put wax and chocolate in top of double boiler. Place over hot water. Heat over medium heat. Never melt wax over direct heat. Stir until chocolate is melted and well blended. Remove double boiler from heat. Insert double pronged kitchen fork into bottom of fondant egg or place egg on a flat wire skimmer. Dip into chocolate. Let excess chocolate drip for a moment. Carefully place egg on wax paper cookie sheet. Stir chocolate before dipping each egg. If chocolate thickens, place over low heat.
Drain spinach, press to remove excess liquid. Combine with sour cream, mayonnaise, soup mix and water chestnuts in bowl; mix well. Chill until serving time.
Cut French bread lengthwise. Butter and put under broiler to toast. Brown ground beef in skillet. Mix in tomato paste and oregano. Spread beef mixture on bread. Arrange tomato slices on top. Spread cheese on top of tomatoes. Place in broiler to melt cheese. Cut and serve.
While vegetables are cooking, brown onion in margarine. Add together all other ingredients. Mix in onion and veggies. Put in casserole dish. Bake at 350° for 30 to 40 minutes.
In a pot on top of the stove bring first 3 ingredients to a boil. Remove from heat and add flour, sugar and salt. Beat well, then add sour cream, eggs and soda. Mix well and pour into a greased cookie sheet (with sides about 1 inch).
Cream butter. Add sugar; mix well. Add beaten egg yolks; blend until light yellow. Sift flour 3 times. Add a little flour and milk alternately until you have used 2/3 of the flour. Mix baking powder with remainder of the flour; continue with the rest of the milk. Mix thoroughly. Fold in beaten egg whites and vanilla. Use 9-inch pans. Bake at 375° for 30 to 35 minutes. Frost with favorite icing.
Mix the flour, baking powder and salt in a bowl and cut in shortening. Stir in sugar and pumpkin and mix well. Pat to 1-inch thickness on a floured board and cut with a biscuit cutter. Place on a greased baking sheet. Bake at 425° for 20 minutes.
Grease three 8 x 4 x 2-inch loaf pans or two 10 x 3 1/2 x 2 1/2-inch loaf pans. Line bottom and sides of pans with brown paper to prevent overbrowning. Grease paper.
Preheat oven to 400°. Slice and drain tomato (place tomato on paper towel and lightly sprinkle with salt, then let set 5 minutes). Line pan with pie crust; bake pie crust only for 10 minutes. Spread cheese onto pie crust, then onion. Arrange tomato on top; sprinkle with spices and oil. Bake for 15 to 20 minutes.
Cook whole potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and slightly cool. Peel and slice about 1/2 inch thick. Set aside.
Cook spinach using 1/2 cup water and 1 teaspoon sugar. Drain. Mash out all liquid. Combine spinach, soup, egg and cheese. Pour into 1 1/2-quart casserole. Toss bread crumbs into butter to which garlic and red pepper have been added. Place on top of spinach and bake 1 hour at 350°. Serves 4. Great!
Brown meat (beef and sausage) with garlic and onion. Drain off excess fat. Place meat mixture in crockpot and add remaining ingredients. Add small amount of water, if necessary. Cook on "low", 6-7 hours. Serves 8-10.
Combine all ingredients in blender and blend until smooth, about 30 to 60 seconds. Serve immediately. Makes about 3 cups.
Sprinkle the ground beef lightly with the salt. Add the onion and pepper. Mix well and shape into large round patties. Place in shallow pan. Add oregano. Cover hamburger patties with the spaghetti sauce. Bake in oven at 350° for 20 minutes. Serve on hot sesame seed buns.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large, warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft until doubled in bulk, about 30 minutes.
Wash raisins in hot water and drain. Cream shortening with raisins, sugar and eggs; mix well. Add flour, sifted with soda, salt and cinnamon. Add oatmeal and milk. Bake at 350°.
Combine everything except hot dogs. Simmer until thick. Stir in hot dogs. Cook 15 minutes longer. Store in freezer bags. Makes 5 (1 cup) servings.
Peel, core and slice apples; layer evenly in shallow 1 quart microwave-safe casserole. Combine flour, sugar and cinnamon. Sprinkle over apples. In a microwave-safe 1-cup measure, microwave margarine on High (100% power) for 1 minute or until margarine is melted. Drizzle over apple mixture. Microwave, uncovered, on High for 5 1/2 to 7 1/2 minutes or until apples are tender. Serve warm or cold. Makes 4 servings.
Cut beets when sauce is thick and add to syrup. Add 1 tablespoon butter last.
Place cut up fryer in large pot and season with salt. Mix sauce and Coca-Cola together until it mostly covers meat. Cook on top of range (medium heat) until tender; approximately 45 minutes.
Mix with 1/2 to 3/4 cup water ingredients listed. Can be cooked alone in side dish or used to stuff poultry. Cook until celery is tender and dish is browned, if cooked alone.
Wash and trim asparagus, breaking off woody portion near root. Cut asparagus diagonally into 2 to 3-inch pieces. Parboil in slightly salted water until nice green color. Drain. Saute asparagus and water chestnuts in butter and season to taste. Serves 6 to 8.
Preheat oven to 375°. Pour water into bottom of 9 x 13-inch baking pan with roasting rack. In a small saucepan, mix honey, olive oil and curry powder; bring to a boil. Place chicken on rack, breast side up. Brush with honey mixture. Spoon 2 teaspoons of mixture into center cavity and sprinkle chicken with salt and pepper.
Beat eggs until light. Gradually add sugar and continue beating until mixture is thick and sugar completely dissolved. Sift dry ingredients several times. Melt butter in hot water. Sift dry ingredients over egg mixture. Fold in lightly. Then working quickly, fold in hot water and butter. Pour into lightly greased 18 cm x 28 cm (7 x 11-inch) lamington tin. Bake in moderate oven at approximately 30 minutes.
Cook Jell-O, crushed pineapple and sugar 2 minutes. Let cool. Whip cream cheese and water. Stir this into the cooled Jell-O mixture. When set, stir in a box of Cool Whip.
In bowl with mixer at medium speed, beat margarine, sugar, eggs, peanut butter, brown sugar and vanilla until fluffy. At low speed, beat in flour, baking soda, baking powder and salt. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on greased cookie sheets. Bake at 350° for 12 to 15 minutes or until browned. Immediately press nut or kiss into each or press with finger to put jelly or jam. Store in airtight container. Makes 6 dozen.
Drain fruit, saving 1 cup juice. Mix juice, fruit, pudding and lemon juice. Chill. Just before serving, slice bananas into it.
Cook package of frozen vegetables until half done and drain. Add celery, onion, cheese and mayonnaise. Stir well and then add water chestnuts. Crumble Ritz crackers on top. Dot with melted butter. Bake at 350° for 30 minutes.
Boil hens. Take meat from bones and grind. Season with salt while hens are cooking. Cut up celery, pickles, apples, eggs and pimentos. Add Miracle Whip dressing. May add black pepper and more salt, if needed. Can also use bell pepper, if desired. Hens are best for making this salad. Grind the chicken instead of cutting it up. This makes a lot of difference. A large serving tablespoon of sweet relish may also be added.
Combine syrup and sugar. Bring to a boil. Remove from heat and add peanut butter; mix until smooth.
Preheat oven to 400°. Use ungreased cookie sheets. Beat butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in egg, vanilla and almond extract. With mixer on low speed, beat in flour just until well blended. Add food coloring, a small amount at a time, beating well after each addition. Spoon 1 cup dough into cookie press or pastry bag. Bake 5 to 6 minutes, until bottoms of cookies are lightly brown.
Brown hamburg and onion together. Cook noodles; combine with soup, cheese and water. Mix all together; place in casserole. Cover with corn. Top with buttered bread crumbs and bake at 350° for 30 to 40 minutes.
Sift together flour, soda, cinnamon, baking powder and salt. Beat well. Add eggs, sugar, oil, vanilla and pumpkin. Beat very well. Bake in a greased Bundt pan for 45 minutes at 350°.
Prepare your favorite pastry shell; refrigerate. Mix sugar, flour, salt, ginger, cinnamon and nutmeg in a large mixing bowl. Add the pumpkin, molasses and melted butter and blend well. Slightly beat the eggs; add eggnog to the eggs. Pour into pumpkin mixture and mix well. Stir in brandy. Pour into the pastry shell. Bake in 425° oven for 40 minutes or until silver knife inserted comes out clean.
In hot butter in skillet, saute green pepper just until edges start to brown. Drain corn; add to pepper with pimentos and chili powder. Now add drained Vienna sausages; cook over low heat, stirring occasionally until thoroughly heated. Serve right in skillet. Makes 2 servings.
Put oil in baking dish. Place chicken breasts in pan sprinkled with Nature's Seasons. Bake at 350° for 1 hour.
Add ingredients in order listed and mix. Pour into pans 1/2 inch from top. Bake at 350° for 40 minutes in small pans and 55 minutes in regular pans.
Prepare Pillsbury hot roll mix according to directions. After dough is mixed and allowed to stand the required 5 minutes, roll it into a long rectangle, approximately 9 x 15-inches, with rolling pin.
Blend cake mix, coconut, butter and eggs on low speed until crumbly. Press into a 13 x 9 x 2-inch pan.
Toss together lightly and put in a 9 x 13-inch baking dish. Sprinkle 1 can of chow mein noodles. Bake at 350° for 30 minutes.
Melt butter in skillet; add cleaned, sliced mushrooms and garlic (minced). Saute until garlic is tender. Add cleaned, raw shrimp. Continue to saute until shrimp turns pink. Add whipping cream. Keep under a boil for 10 to 15 minutes or until vermicelli is cooked. Serve over vermicelli with lots of Parmesan cheese sprinkled on it.
Salt and pepper steaks. Coat with flour. Fry in hot shortening until medium brown. Remove steaks from pan. Add 2 heaping tablespoonfuls flour to hot grease. Let it start turning brown. Return steaks to this and add water, a little at a time, to cover steaks. Turn burner down to simmer or slow boil for 20 minutes. If gravy gets too low, add a little extra water carefully though, it may become too thin.
Blend margarine and flour. Add broth, stirring constantly, until thick. Add sour cream and chilies. Do not boil. Soften tortillas. Fill with cheese and onion. Pour gravy over top and add cheese. Cover with foil. Before placing in dish, spoon a little gravy on bottom of dish. Bake at 425° for 25 to 30 minutes.
In shallow dish, dip chicken into egg, then coat with bread crumbs. Heat oil in a skillet over medium-low heat and cook chicken 15 minutes or until brown on both sides and no longer pink. Remove from oil and keep warm. Pour off fat.
You will need 8 to 10 (7 ounce) clear plastic cups.
Bake pie shell per directions and set aside to cool. Mash 1 cup of berries. Stir together sugar and cornstarch. Add slowly the water and mashed strawberries. (Cut medium stirring as you go until thickens and boils. Boil and stir for 1 minute. Cool.) Beat cream cheese until smooth, spread on pie shell. Fill shell with remaining berries. Pour cooked berry mixture over top and chill for 3 hours. (This adds a bit of a surprise to blueberry pie!)
Dust chicken with flour and salt. Brown in oil. Add remaining ingredients, except pineapple and cornstarch, but including the juice from pineapple, to chicken and simmer until celery is done. Add pineapple chunks. Thicken with cornstarch.
Grind onions in processor. Blend together onions, butter and cream cheese. Add mayonnaise, Worcestershire sauce and Parmesan cheese. Grind onions in processor. Blend and mix together. Spray pan with Pam. Bake at 350° for 30 minutes. Good. Dip on Club crackers.
Mix the first 9 ingredients together; put into casserole dish. Top with cheese and onion rings or bread crumbs and butter. Bake at 350° for 30 minutes.
Sift together flour, salt and sugar. Add egg, sour cream, vanilla and nutmeg. Beat into a smooth thin batter. Fold in apples. Bake at 400° for 15 minutes. Turn down oven to 350° for 30 minutes. Sprinkle topping over pie and return to oven and bake for 10 minutes at 400°.
Cover bread (rub with oil) and thaw for about 6 hours. Roll each loaf into a 13 x 17-inch rectangle. Beat eggs with Parmesan cheese (reserve about 1/4 cup). Spread mixture on bread. Layer pepperoni, then cheese. Roll up jelly roll style. Place seam side down on cookie sheet and brush with reserved egg mixture. Bake at 350° for 30 minutes. Serve with heated pizza sauce for a dip.
Brown meat and onion in hot oil. Add rest of ingredients, except bean sprouts and water chestnuts. Dissolve bouillon cubes in boiling water. Simmer 30 minutes. Add bean sprouts and water chestnuts. Simmer 20 to 30 minutes longer. Serve over rice or mashed potatoes.
Pour off liquid and save it. Put 1 cup of sugar in pickles and pour liquid over it and shake. Refrigerate overnight and ready for use.
Mix cream cheese, powdered sugar and Cool Whip together until smooth. Mix with angel food cake. Then bring cornstarch, dry jello, sugar and water to a boil. Cook until it thickens. Cool and pour over cake mixture. Top with strawberries.
Brush one 4-cup decorative mold with vegetable oil. Combine sour cream and heavy cream in a medium saucepan. Beat in sugar; place over very low heat to warm. Sprinkle gelatin over water in a cup to soften. Place cup in a saucepan with hot water to dissolve and liquify. Stir into the warm cream mixture. Remove from heat. Beat the cream cheese until smooth in a medium-size bowl with electric mixer. Stir in the cream mixture gradually with the vanilla, blending thoroughly.
Barbecue flank steak to taste; recommend medium-rare. Slice steak lengthwise in strips very thinly. They come out conveniently in hot dog bun size. Heat butter and stir in steak strips. Serve in hot dog buns for delicious change of pace from hot dogs. A Sullivan Family favorite for 2 generations.
Cream butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time, beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into greased 10-inch tube pan and bake at 350° for 1 hour and 15 minutes or until cake tests done. Spread with icing while warm.
Mix all but peanut butter and oats in pan. Cook until starts to boil. Let stand one minute. Mix in oats and peanut butter. Spoon out on wax paper.
Arrange the toast in a buttered 1 1/2-quart baking dish. Sprinkle the raisins over the toast. In a bowl, combine the eggs, sugar, salt, milk, water and vanilla. Pour the mixture over the toast and let stand for 10 minutes. In a cup, combine the sugar and cinnamon. Sprinkle the mixture over the dish. Bake the pudding at 350° for 30 minutes or until knife inserted in the center comes out clean. Serve the pudding topped with Lemon Sauce.
Beat sugar and oil; add eggs and cream. Then add flour, soda, salt and cinnamon; add to first mixture and put in carrots and nuts. Pour into greased and floured pan and bake in 300° oven for 40 minutes.
Mix all with a spoon. Finish mixing by using your hands, kneading like dough. Roll into small balls. Stores in refrigerator. Great snack for toddlers.
Cream shortening and sugar. Add eggs, one at a time. Mix well. Add dry ingredients; alternate with milk. Add flavoring. Pour in greased cake pan and place in a cold oven (not too near top of oven). Bake at 350° for 1 hour and 20 minutes. Test with straw.
In a large bowl, combine orange liqueur, juice concentrate, sugar and orange peel. Mix well. Add fruit. Toss gently to combine. Store in refrigerator. Makes about 5 cups.
Stir together first 5 ingredients, pour into a lightly greased 13 x 9-inch baking dish. Stir together baking mix, sour cream and milk; pour over chicken mixture. Bake at 350° for 50 to 60 minutes or until topping is golden. Makes 6 to 8 servings.
Grease a 12-cup muffin tin lightly. Place a Brown 'N Serve roll in each cup. Cut an X in the top of each roll. Tuck 2 pecan halves in cuts. Melt butter and sugar. Mix well. Spoon over rolls. Bake 15 minutes at 375°.
Beat eggs until foamy. Beat in brown sugar and vanilla. Sift together and stir in flour, salt and soda. Mix in walnuts. Spread in 9 x 13-inch greased pan. Bake in 325° oven for 25 to 30 minutes, or until top has dull crust. Cut while still warm. Cool and remove from pan. Yields 32 squares.
Cut up artichokes; add mayonnaise and cheese mix. Bake in oven at 325° for 45 minutes.
Preheat oven to 350°. Combine first 5 ingredients, mixing well. Add corn muffin mix. Pour into a greased 12 x 8 x 2-inch baking dish; bake for 45 minutes.
Brown meat and onion. Cook bacon cut in small pieces. Mix all ingredients together. Bake at 350° for 45 minutes, covered. Tastes better the next day. Reheat in microwave.
Cream margarine, butter and cream cheese together until fluffy. Add sugar. Mix well until fluffy. Add eggs alternately with flour, ending with flour. Add the vanilla. Pour into well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes.
Brown ground beef, onion, mushrooms, garlic and oregano in olive oil in a heavy skillet over medium heat. Add salt and pepper. Stir in flour. Add beef broth and cook until thickened. Stir in sour cream. Add drained spinach. Put meat mixture into a 1 1/2-quart casserole. Cut cheese into strips and place on top of meat, crisscrossing the strips to decorate. Bake at 350° for 15 to 20 minutes or until casserole is heated through and cheese is just melted.
Mix all ingredients together. Make into a ball of dough. Knead the dough until it gets hard enough to roll out. Divide it in half; roll it out. Put in pan. Makes 2 pastry pie shells.
Boil broccoli in 1 cup water for 5 minutes. Add instant rice, then add Cheez Whiz and cream of mushroom soup. Mix well. Pour into casserole dish and bake at 350° for 30 minutes.
Brown ground beef; drain. Add taco seasoning, water and hot sauce. Mix well. Add refried beans. Heat thoroughly. Heat flour shells in their original plastic bag for 1 1/2 to 2 minutes in microwave or wrap tightly in foil and put in a 450° oven. Dividing meat mixture evenly, put a scoop in each shell with one slice of cheese and onion, if you like. Fold left and right sides in 1 to 2 inches, then roll. Serve immediately. Makes 10.
Cream oleo and shortening; add sugar and beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture with buttermilk. Add vanilla, coconut and nuts. Beat egg whites stiff and fold into mixture. Pour into three greased and floured 8-inch pans. Bake at 350° for 30 minutes. Frost with favorite frosting. Can use one large pan instead of layers.
Cream together sugar and margarine. Add flour, eggs, milk and pineapple. Mix thoroughly. Add potatoes and hand stir into mixture. Bake at 350° for 50 minutes or until firm.