HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat all together until cheese melts. Serve with nacho chips. Serving suggestion: Serve in a mini crock-pot.
Preheat oven to 350°. Pound chicken breasts until thin. Brush with butter, then sprinkle with salt and pepper. Lay chicken breasts on cheese slices and roll up (cheese on the outside). Combine egg and water. Roll chicken in some flour, then egg, then breadcrumbs. Fasten with toothpicks. Evenly space in a baking dish. Combine 1/2 cup melted butter and seasonings. Drizzle over chicken. Bake 30 minutes. Pour sherry over chicken and bake 30 more minutes. Serves 4.
Preheat oven to 325°. Butter toasted bread. Cut toast into cubes and place in greased 13 x 9-inch baking dish. Sprinkle raisins over toast, if desired. Thoroughly beat eggs, 1/2 cup sugar, salt, evaporated milk, boiling water and vanilla. Pour over toast and let stand 10 minutes. Combine remaining 4 teaspoons sugar and cinnamon; sprinkle over bread. Place dish in a shallow baking pan. Pour hot water into pan to a depth of 1 inch. Bake 60 to 65 minutes or until a knife inserted 1 inch from edge comes out clean. Remove dish from water. Serve warm or cold. Serves 8.
Mix graham cracker crumbs and melted butter together. Pat into a 9 x 13-inch pan. Beat eggs. Add powdered sugar, soft butter and vanilla and beat at medium speed 5 minutes. Spread over crust and refrigerate for at least 30 minutes. Layer over egg mixture the crushed pineapple and sliced bananas. Top with Cool Whip and refrigerate for 6 hours. Before serving, top with sweetened crushed strawberries and sprinkle with chopped nuts.
Cook 10 minutes. Add beets and simmer 15 minutes. Put in jars and seal.
Let cream cheese soften at room temperature. Mix all ingredients and cream cheese until creamy. Spoon into bowl and refrigerate for several hours. Makes 2 cups spread.
Mix first 3 ingredients together in one bowl. Mix next 3 ingredients in another bowl. Mix mixtures together well. Knead well and roll out. Cut into favorite shapes. Bake at 375° until golden brown.
Combine all ingredients except peaches and boil 5 minutes. Add peach halves and simmer for another 5 minutes. Chill in syrup several hours or overnight. Quick and easy and delicious with meats or on a party plate.
Quarter mushrooms and saute with chopped onions until light brown, but still firm. Mix together with other ingredients. Marinate for 1 day or overnight in refrigerator.
Brown beef, onion and green pepper in skillet; drain. Add spices, corn, tomato sauce, tomato paste and water. Cover; bring to boil, stirring occasionally. Add rice. Reduce heat; cover and simmer for 10 minutes. Stir, then add shredded cheese. Turn off; heat and cover for 5 minutes.
Melt the white chocolate and peanut butter in the top of a double boiler and melt the chocolate chips in another small saucepan over low heat. Pour the first mixture in a foil-lined cookie sheet, then drop the chocolate mixture by spoonfuls on top and swirl until it's marbled looking. Very simple, but very good.
Mix first 5 ingredients together, add pumpkin and eggs and beat well until mixed. Add milk slowly while you mix. Pour into unbaked pie crust. Bake at 400° until a knife comes out clean. Makes one pie.
Boil water and vinegar. Pour over okra in jars and seal. Let set for at least a week before using.
Combine cocoa, sugar and salt in large saucepan. Add milk gradually; mix thoroughly. Bring to a boil on high heat, stirring continuously. Reduce heat to medium and continue to boil mixture without stirring until small amount dropped in cool water forms soft ball. Remove from heat. Add butter, vanilla and walnuts. Let cool at room temperature.
Shape into patties and place on square of aluminum foil. Place potatoes and onion on top.	Fold foil over and seal ends. Place on baking sheet and bake for 45 minutes at 375°.
Slice one roll of cookie dough and cover bottom of greased 9 x 13-inch pan. Mix cream cheese, eggs, sugar and vanilla until smooth. Spread over layer of cookies. Slice second roll and cover cream cheese mixture. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Preheat oven to 350°. Lightly grease 8-inch square pan. Combine butter and cocoa in medium-sized heavy saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread batter evenly in prepared pan. Bake 25 minutes or until center feels dry (do not overbake). Remove from oven. Sprinkle marshmallows, walnuts and chocolate chips over top. Bake 3 to 5 minutes more, just until topping is warmed enough to hold together. Cool in pan on wire rack. Cut into squares.
The advantage of this recipe is that you can make as little as one or two pints at a time as your cucumbers come from the garden, rather than waiting until you get a large amount.
Cook potatoes and mash. Add salt and pepper and cream cheese; beat. Add eggs, flour, parsley and onions; mix well. Put in 2-quart buttered dish. Sprinkle onion rings and bake, uncovered, at 325° about 30 minutes.
Put everything in the blender for one minute on high. Bake in large 9-inch greased pie pan at 350° for 50 minutes.
Saute mushrooms and onion in butter with juice of 1 lemon. Saute cauliflowerets in butter with garlic, basil, salt and peeper to taste. Mix all ingredients and put in greased casserole dish. Cover and bake at 350 degrees for 30 minutes.
Wash chicken breasts; salt and pepper. Cook rice. Cook broccoli. Saute vegetables with butter. Mix rice, broccoli, vegetables, mushrooms, Cheez Whiz and soups. Grease large dish with butter. Lay chicken breasts on bottom of pan. Cover with foil and bake at 375° for 1 hour. Last 15 to 20 minutes uncover and finish baking.
Brown and drain beef. Puree all canned tomatoes. Add tomatoes and spaghetti mix to ground beef on low heat and simmer 20 minutes. Boil noodles. Mix cottage cheese and eggs together. Layer beef, cottage cheese mixture, Mozzarella cheese and noodles, ending with Cheddar cheese on top. Put in a 9 x 13-inch glass baking dish. Bake at 350° for about 30 to 45 minutes.
Stir together flour, sugar, baking powder and salt. Make a well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir until well mixed. Combine dates, orange peel and orange juice and stir into batter just until blended. Spread evenly in a greased 11 x 7 x1 1/2-inch baking pan. Combine walnuts, brown sugar, butter and cinnamon; sprinkle over batter. Bake at 375° for about 30 minutes.
This is a true English tart over 100-years-old from Paula's great grandmother in Essex, England. Goes well with the English custom of afternoon tea.
Cut dates and pineapple into fine pieces. Cut half of the cherries into 1/4 pieces and reserve the rest as whole. Mix well and set aside. Beat together eggs and sugar. Add flour and baking powder, mix well and add fruit and mix well. Add pecan halves. Preheat oven to 275°. Pour batter into 1 large tube pan that has be sprayed with oil. Bake 3 hours or use 1 pound loaf pan and bake 1 1/2 hours.
In heavy saucepan over medium heat, melt chocolate with condensed milk and salt. Cook and stir until very thick and fudgy, 5 to 8 minutes. Add water. Cook and stir until thick and bubbly. Remove from heat. Add vanilla. Cool 15 minutes. Chill thoroughly, 20 to 30 minutes and then stir. In a large bowl, beat 1 cup of whipping cream until stiff. Fold into cooled chocolate mixture. Pour into prepared pastry shell. Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate.
Beat eggs. Add oil, sugar, vanilla and zucchini. Mix well. Sift flour, salt, soda, cinnamon and baking powder. Add to batter and beat until smooth. Pour into 2 greased (7 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour or until brown.
Mix pineapple and milk together in a large bowl. Add Cool Whip and mix well. Fold in strawberry pie filling; add nuts. Refrigerate until firm.
Place bread cubes in a greased pan. Add a layer of cheese and a layer of ham. Pour melted margarine over all. Blend eggs, milk, salt, pepper and mustard and pour over all. Refrigerate overnight. In morning, bake 1 hour at 350°.
Beat sugar and eggs together until sort of creamy; add milk and soda, then melted shortening. Then add extracts and sifted flour. Have ready 3 (9-inch) pie pans, greased and floured; divide batter into 3 pans.	Sprinkle tops with sugar and cinnamon. Bake at 350° for about 30 to 40 minutes.
Cream together flour, butter and cream cheese. Chill. Roll out by hand 24 balls the size of quarters and press to fit tart pan.
Mix margarine, sugar, flour and egg together. Pour over top of pie. Let it set 10 to 15 minutes. Bake at 350° until brown.
Mix the sugar and cocoa in saucepan. Add milk and stir until well blended and bring to a rolling boil. Turn down, but keep boiling and cook to soft ball stage. Remove from stove and add butter and vanilla. Let stand until butter is melted and mixture is partly cooled. Add nuts and stir until thick. Pour into buttered dish.
Place everything in Dutch oven. Cover tightly with lid or foil. Bake at 350° for 2 1/2 hours. Serve with rice or noodles.
Rinse crab meat in cold water; pat dry with paper towels. In a 10-inch skillet over medium heat in hot margarine, cook garlic and crushed red pepper 2 minutes, stirring occasionally. Increase heat to high; add crab and salt. Cook to warm crab meat; add tomatoes. Heat through. To serve, spoon onto warm platter. Sprinkle with parsley. Makes 4 servings, about 140 calories per serving.
Mix ingredients in the order given. Bake in a greased casserole at 400° for 30 to 40 minutes. Serve at once. Especially good made with fresh corn.
Mix together. Bake at 325° in glass square for 25 minutes or glass 13 x 9-inch pan for 20 minutes.
Boil water for noodles. Add bouillon cube. Brown beef in oil with onion and garlic. Add flour, salt, paprika and mushrooms; stir and cook 5 minutes. Add soup; stir in. Simmer for 10 minutes on low heat. Stir in sour cream before serving. Serves 6.
Mix together. Serve with fresh strawberries, pineapple, apples, grapes or other seasonal fruit.
Melt butter, then add cabbage, onions and peppers. Cook until tender. Brown hamburger, then mix ingredients together and bake until hot.
Slice bananas in half lengthwise. Spread peanut butter on bananas. Sprinkle raisins and pineapple on top. Put bananas back together in sandwich form. Slice into bite-sized pieces. Makes 24 servings.
Sprinkle gelatin over 1/2 cup chicken broth in a small saucepan; let stand 1 minute. Cook over medium heat until gelatin dissolves, stirring constantly, remove from heat. Add remaining 1 cup chicken broth, lemon juice and horseradish. Chill until consistency of egg white. Stir in cucumber and next 3 ingredients; spoon into a 4-cup mold coated with vegetable cooking spray. Cover and chill.
Saute onion in margarine and mix with rice. Add chicken broth. Mix in casserole. Cover and bake 20 to 30 minutes.
Grind fruit. Stir in sugar. Dissolve jello in 1 cup water. Add fruit and mold. Serves 14.
In a skillet, cook ground chuck and onion until meat is browned and onion is tender. Drain. Season with salt, pepper and celery salt, mixing well. Return skillet to heat. Add tomato sauce and oregano. Reduce heat and let mixture simmer while noodles cook according to package directions. Drain cooked noodles; stir into meat mixture. Pour mixture into a greased shallow 10-inch casserole dish. Sprinkle with cheese. Bake at 350° for 10 to 15 minutes, until cheese melts. Makes 4 to 6 servings.
Liquify watercress and chicken broth; add asparagus and potatoes. Blend; add salt and pepper.
Combine beets with juice, vinegar and Equal in medium bowl. Cover lightly. Chill at least 8 hours.
Cut tops and clean peppers (save tops). Chop to make 1/4 cup; set aside. Cook the whole green peppers for 5 minutes. Invert to drain. Sprinkle insides of peppers with salt. In a skillet, cook beef, onion and the 1/4 cup chopped green pepper until meat is browned. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt and Worcestershire sauce. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in 10 x 6 x 2-inch baking dish. Bake, covered, for 30 to 35 minutes at 350°. Serves 6.
Remove crusts from bread; spread slices with butter. Place in a greased 13 x 9 x 2-inch baking dish. Cook sausage until brown; drain well. Spoon over bread slices; sprinkle with cheese.
Cook macaroni and drain. Saute onion, pimentos and mushrooms in butter. Combine macaroni, onion mixture and remaining ingredients; mix well. Spoon into lightly greased 2-quart casserole. Bake at 350° for 30 minutes.
Melt butter in 9 x 12-inch pan. Mix 1 cup sugar, flour, baking powder and milk. Pour on butter; do not stir. Add fruit on top of this. Add remaining sugar over this. Do not stir. Bake 30 minutes at 350°.
Sift together flour, salt and cinnamon; add to pineapple, nuts, sugar, baking soda and mashed bananas. Add oil, eggs, vanilla and mashed bananas. Mix well. Do not beat. Bake at 350° for 1 hour and 5 minutes. Use tube pan or meat loaf pan.
Peel carrots and cut in half lengthwise. Boil in salted water until tender. Drain well. Melt butter in a heavy skillet; add juice and brown sugar. Stir until mixture thickens. Add carrots to glaze mix and heat until carrots are heated through.
Mix 1/2 cup sugar and flour together. Add milk and beaten egg yolks. Let come to a slow boil. Brown 1/2 cup sugar in small iron skillet. Add slowly to mixture. Cook until thick. Add butter and vanilla; pour into baked pie shell. Cover with meringue made with 3 egg whites and 6 tablespoons of sugar. Bake at 350° until golden brown.
Shake pieces of biscuits in a bag with 1 cup sugar and cinnamon until coated. Place 1/4 of brown sugar and melted butter mixture in the bottom of a Bundt or tube pan. Put a layer of 1 can of biscuits next, then another 1/4 of mixture, another layer of biscuits and so forth until all used up. (You can also sprinkle any leftover cinnamon sugar mixture in between layers.) Bake at 350° for 40 to 45 minutes. Empty from pan onto plate. May be torn apart or cut.
In a small bowl beat egg whites with salt until frothy. Spoon into shell, covering bottom. Bake 5 more minutes and cool on rack.
Combine bacon, onion and water in a large Dutch oven. Bring to a boil. Cover and simmer for 20 minutes. Add peas; cover and simmer for 1 hour and 45 minutes, or until peas are tender. Remove onion; discard. Stir in rice, salt and pepper. Cover and simmer for 20 minutes, or until rice is tender. Makes 8 servings.
Heat oats in an ungreased 9 x 13-inch baking pan in a preheated 350° oven for 10 minutes.
In a large bowl, sift together first 4 ingredients. Bring to a boil and pour over dry ingredients the next 3 ingredients. Add next 4 ingredients. Beat batter until smooth, then fold in marshmallows. Turn into greased 9 x 13-inch pan. Spread marshmallows around with spatula. Bake at 350° for 45 to 50 minutes.
Mix cereal and orange juice in large bowl; let stand 2 minutes or until soft. Mix in oil, egg and bananas. Stir in remaining ingredients, except Streusel Topping. Pour into greased muffin pans about 1/2 full. Bake at 350° for about 30 minutes, or until top springs back when lightly touched. Sprinkle Streusel Topping evenly over warm muffins. Set oven control to broil. Broil muffins with topping about 5 inches from heat for about 1 minute, or until bubbly. (Watch carefully to avoid burning.)
The night before, mix softened cream cheese, sour cream and dry taco mix together well. Spread mix in a 13 x 9-inch pan. Leave in refrigerator overnight.
Mix jello according to package directions. Allow jello to set and stir in drained pineapple. Return to refrigerator and let jello congeal. Combine together cream cheese, Cool Whip and powdered sugar. Mix well and spread over jello.
Cook cabbage in a large amount of boiling water until tender, 5 to 7 minutes. Drain. Stir in sour cream and rest of ingredients. Serve.
Process cream cheese and nuts in blender. Add tobasco sauce, steak sauce and crushed garlic. Mix together thoroughly and form into ball. Sprinkle with paprika. Garnish with parsley.
Pour juice from the cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts. Stir in the cherries. Cover and simmer 20 minutes.
Combine first 3 ingredients in large bowl. Beat at low speed 2 minutes or until thickened.
Place roux in 5-quart casserole. Add hot water, stock and chicken. Stir in seasonings. Cook on high 30 minutes. Serve over rice.
Blend cheese and margarine on low speed of electric mixer. Add remaining ingredients and blend by hand (literally)! Roll in 1-inch rolls and chill or freeze in waxed paper. Slice 1/2-inch thick and bake at 400° for 10 minutes.
Cream butter and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Mix and sift baking soda, flour, salt and spices. Blend well. Add poppy seed. Mix thoroughly with hands. Mold into long smooth roll about 2 inches in diameter. Wrap in foil; chill several hours or overnight. Cut in thin slices with a fluted vegetable slicer (or knife). Bake on ungreased baking sheets at 375° for 10 to 12 minutes or until lightly browned. Makes about 5 dozen.
Boil, peel and mash sweet potatoes. Add butter, salt, egg, pineapple and pecans; whip lightly. Mix in spices and brown sugar. Roll into balls and press marshmallow into the center of each ball with thumb. Close the opening and roll in coconut. Bake in buttered baking dish at 400° until balls are slightly brown. Makes about 12 servings.
Preheat oven to 325°. Grease glass baking dish. Place cherries in dish, followed by pineapple. Add dry cake mix. Spoon over melted butter. Sprinkle with coconut and nuts. Bake 1 hour. Serve in custard dishes with whipped cream.
Mix sugar (both), shortening, peanut butter, egg and milk until smooth. Add soda, flour, salt and vanilla. Mix well. Roll into balls (about 1 teaspoon); roll in white sugar. Place on ungreased cookie sheet; bake at 375° for 8 minutes. Remove from oven and press candy kiss (unwrapped) in middle until sides crack. Put back in oven for 2 to 5 minutes, until brown.
Cream together the shortening and sugar. Beat in salt and egg (well beaten), then add milk. Beat in flour and baking powder, sifted together. Pour into a medium size well-greased pan. Sprinkle with cinnamon mixture. Bake from 25 to 30 minutes in hot oven at 375°.
Place beans in casserole (drained); spread soup (not diluted) on top of them, then spread onion rings. Bake in 350° oven for 30 minutes. Makes 20 servings.
Combine sugar, oil and eggs; beat well. Sift flour, salt, soda and cinnamon; add to creamed mixture. Add vanilla. Fold in pears and nuts. Bake in Bundt pan at 350° for 1 hour and 20 minutes.
Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time; shake until coated. Mix with olive oil in 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir once. Add onions, carrots, potatoes, celery, water and the tomato sauce with mushrooms; mix well. Cover; bake at 350° for about 1 3/4 hours or until done. Makes 6 servings.
Mix fruit filling and pineapple, place in the bottom of an ungreased pan. In another bowl, mix pecans, coconut and cake mix. Place on top of fruit, evenly. Place sliced oleo on top of mixture. Bake at 350 for 1 hour. Serve with Cool Whip.
Preheat oven to 350°. Combine cake mix, oil and egg. Beat on medium speed until crumbly. Stir in peanuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch pan. In medium bowl, beat condensed milk with peanut butter until smooth; spread over crust. Sprinkle with remaining crumb mixture. Bake for 25 to 30 minutes or until set. Cool. Cut into bars.
Mix the sugar and butter until light and creamy. Add the remaining ingredients; mix well. Shape into 1-inch balls; place on lightly greased cookie sheet. Flatten with bottom of a glass dipped in powdered sugar. Bake at 350° for 12 to 15 minutes until edges are golden. Cool, then serve.
Add 1 (large) box vanilla pudding to the liquid. Cook and stir to a full boil. Remove from heat. Add 1 tablespoon butter. Then add fruit.
Melt tablespoon of butter in a heavy saucepan with tight fitting lid. Saute the onion and garlic until onion appears glossy. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are slightly turning brown in color. Add broth, parsley, thyme and bay leaves. Make sure there are no lumps in the rice. Bring to a boil; cover and simmer over low heat. Cook for 17 minutes. Discard bay leaves.
Blend biscuit mix, sugar, egg, milk and salt; beat thoroughly. Fold in corn and drop by teaspoon in 2 inches hot fat. Fry until brown.
Mix together all ingredients until thick (about 5 minutes). Pour into prebaked pie shells. Chill for 2 hours before serving. Makes 2 pies.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Brown ribs on both sides. Add sherry and 1/2 cup water. Cover. Reduce heat and simmer 1 1/2 hours.
Microwave morsels in microwave-safe bowl on Medium-high (70%) power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoonful onto prepared baking sheet lined with wax paper. Refrigerate until ready to serve.
Mix together and put in a 9 x 9-inch buttered baking dish. Sprinkle 1/2 cup brown sugar or 1/2 cup chopped nuts over top. Bake 1 hour at 300°.
In a bowl, mix all ingredients together. Put this in a 9 x 13 pan which has been sprayed with Pam cooking spray.
Stir ingredients well. Do not use electric mixer. Pour batter into 2 large or 5 small greased loaf pans. Bake at 325° for 1 hour for large pan; 45 minutes for small pans.
Combine ground beef, garlic and onions in a Dutch oven until beef is browned, stirring to crumble. Drain well. Add all other ingredients. Simmer uncovered one hour, stirring occasionally.
Put zucchini in colander or on a towel to drain. Combine remaining ingredients. Add zucchini and mix well. Pour into a lightly oiled 2 quart casserole. Bake at 350 for 40 to 45 minutes.
In heavy saucepan, over low heat, melt and heat butter until light brown in color. Pour in small bowl. Chill until firm. Cream browned butter, sugar and vanilla until light and fluffy. Gradually add flour. Chill. Shape into 1-inch balls. Place on ungreased cookie sheets. Bake 15 minutes in preheated 325° oven. Roll into powdered sugar while still warm. Cool on wire rack.
In bowl, mix flour, soda, tartar and salt. Set aside. In blender, put remaining ingredients; blend on high for 20 seconds. Pour over dry ingredients. Mix well. Put into 8 x 4-inch greased loaf pan. Bake in 350° oven for 45 to 50 minutes.
Beat egg and milk into dry ingredients. Stir in apples and drop by teaspoonful into hot oil. Fry until golden brown, approximately 3 to 5 minutes. Drain on paper towels, then roll in powdered sugar or pour maple syrup over the fritters. Makes 12 to 15 fritters.
Preheat oven to 350°. Lightly grease 13 x 9 x 2-inch pan. In medium bowl, combine mix, sour cream, egg and orange peel. Beat with wooden spoon, just until well combined. Turn into prepared pan. Bake 25 minutes. Let cool slightly in pan on wire rack.
Mix sugar with butter and vanilla; add nuts and flour. Form into about 24 balls. Bake in medium oven (350°) until just dry throughout but not browned. Carefully roll in powdered sugar while warm.
Wash plums. Crush and measure. Combine plums and sugar in large pan; bring to a boil. Remove from heat. Add pectin at once. Skim off foam. Stir jam for about 5 minutes. Pour into glasses and seal at once. Makes 8 pint glasses.
Brown hamburger meat in skillet. Drain fat. In same skillet, add can of Spanish rice and tomato sauce or Ro-Tel. Simmer in skillet on low for about 15 minutes.