HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter and cheese. Add flour, salt and paprika. Blend and mix well to form dough. Using about 1 teaspoon of dough, flatten dough out in the palm of your hand and wrap it around each olive. Place on an ungreased baking sheet and bake at 400° for 12 to 15 minutes, until golden brown. May be served hot or cold. May be made ahead and frozen, baked or unbaked.
Saute onion in butter in a large Dutch oven or saucepan. Add soups, chicken broth, chicken (coarsely chopped) and Ro-Tel. Heat until bubbly.
Remove crusts from bread. Spread tops of bread slices with margarine and place in buttered 9 x 13-inch baking dish. Set aside. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices. Sprinkle with shredded cheese. Combine eggs, half and half and salt. Mix well. Pour over cheese. Cover casserole tightly and chill overnight.
Sprinkle gelatine on cold water. Let sit until softened, about 5 minutes. Add the hot water; mix well, heat if needed, until all granules are dissolved. Beat the whipping cream until nearly finished. Slowly add the gelatine mixture, then add sugar to taste. Beat until cream is of desired consistency. Refrigerate.
Sift all dry ingredients. Beat egg. Add milk and pour all at once into dry ingredients. Beat with rotary beater until smooth. Stir in melted shortening. Bake on a very lightly greased, moderately hot griddle (300° to 325°). Bake until golden brown on under side and dry looking on top. Then turn and bake until other side is brown. Serve immediately with hot syrup. Makes 24 (4-inch) cakes.
Mix ham, softened butter (not melted), mustard, onion, poppy seed and Worcestershire sauce together in a bowl. Split the whole package of rolls (treat as a single sheet). Spread mixture on both sides. Sprinkle Swiss cheese on one half. Put bread top on. Cut in squares. Wrap in aluminum foil. Can freeze but thaw before baking. Heat (in foil) for 15 minutes at 400°. Makes 60 small rolls for hors d'oeuvres.
Remove chicken breast bone and place small piece of cheese inside breast. Roll breast and wrap with 1 slice of bacon. Place slices of dried beef in casserole dish. Place rolled breasts on top of beef. Mix cream of chicken soup and sour cream; pour over rolled breasts. Bake at 350° for 30 minutes.
Combine butter, confectioners sugar and flour. Put dough into pizza pan. Bake 10 minutes in a 350° oven. Let cool.
Combine pie mix, 1/3 cup sugar and 1/4 cup water in medium saucepan. Stir in egg yolks. Add 2 cups water. Cook on medium heat until it comes to full boil; stir constantly. Remove from heat. Beat egg whites with mixer until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Slowly fold into hot pudding mixture. Pour into pie shell. Refrigerate about 3 hours or until set.
Wash chicken livers thoroughly; cut in pieces. Heat oil and oleo in skillet; add livers. Sprinkle with seasoned salt. Cook over high heat until almost done and add wine; reduce heat to medium-high until liquid has reduced and livers are starting to brown. Remove from heat. Cooking time is approximately 10 minutes.
Brown ground beef. Spoon beef into 8-inch dish. Top with cheese and pizza sauce. Combine biscuit mix, milk and eggs; beat until smooth. Pour over meat. Bake at 400° for 30 to 35 minutes. Quick and easy to make.
Combine rice and onion in ground beef with salt and pepper seasoning. After soaking green peppers in salted water at least 1/2 hour, stuff with meat mixture and put in tomatoes or tomato juice to cook slowly for 2 or more hours, either on top of the stove or in the oven.
Fry corn in an iron skillet until tender. Add remaining items. Cook until desired thickness.
Combine all ingredients in a large glass bowl. Mix or toss well. Remove from freezer about 1 hour before serving. Refreeze after serving.
In a heavy skillet, stir-fry the baby corn with oil and butter. Add onion, green pepper and garlic, then add tomato and stir-fry for 10 seconds. Remove from heat and set aside. Put milk and cornstarch in a bowl and mix until smooth. Add to baby corn mixture and return to heat, stirring constantly. Add envelope of Sazon and chicken flavoring. Add sour cream and mix well, then the Feta cheese continuing to stir, mixing well. When it begins to boil, turn stove off and continue stirring for one minute. Let cool a few minutes and serve as a side dish or as desired. Delicious.
Combine first 3 ingredients (the sugars and cornstarch) in a medium saucepan. Gradually stir in half and half and butter. Mix well. Cook over medium heat, stirring constantly. Bring to a boil. Boil for 1 minute. Stir in pecans and vanilla. Cool for 15 minutes. Core and cube apples. Place in individual serving dishes. Pour 1/4 cup sauce mixture over each apple serving.
Place in layers: cheese and peppers. Mix together Bisquick, eggs, salt and milk. Pour over the layered cheese and Ortegas. Bake 45 minutes at 350°, uncovered.
In a tall soda glass, stir together the chocolate syrup with 1 scoop of the ice cream until smooth. Gradually pour in about 1/2 of the root beer until the glass is half full. Add the remaining soup of the ice cream and fill to the top with root beer. SUMMER BREEZE
Beat eggs until light; add sugars and remaining ingredients. Beat well and drop by tablespoon on buttered pan 2-inches apart. Bake in moderate oven.
Line greased 9 x 13-inch Pyrex pan with bread. Cover with cheeses and the options of your choice. Combine remaining ingredients and pour over bread and cheese. Cover and refrigerate overnight. Bake 30 minutes at 350°. Serves 8 to 12. Salsa makes a tasty garnish.
Melt 1/2 cup butterscotch chips and 1/4 cup oleo. Cool. Add 3/4 cup flour, 1/3 cup brown sugar, 1 egg, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla. Mix, then add 1 cup of miniature marshmallows, 1 cup chocolate chips and 1/4 cup chopped nuts. Spread in greased 8 x 8-inch pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Double recipe and bake in a greased 9 x 12-inch pan for 25 minutes for more people.
Line bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding and milk; fold in Cool Whip. Pour 1/2 of pudding mix over graham crackers. Add another layer of whole graham crackers. Add the rest of the pudding mix. Top with whole graham crackers. Spread icing (see below) on top of crackers and chill.
In a saucepan, mix together caramels and 1/4 cup evaporated milk (remainder to be used later). Heat until caramels are melted; then set aside.
Brown hamburger with onion, salt and pepper to taste. Mix milk with soup. Add all ingredients in order given. Bake at 350° for 1 hour in a 2-quart casserole.
Tear cake into small pieces and toss with rum. Melt chocolate over low heat or in double boiler. Turn chocolate into bowl and add eggs one at a time, using medium speed on mixer. Beat in vanilla. In separate bowl, beat 1 pint heavy cream until frothy. Add sugar and beat to soft peaks. Fold chocolate mixture into cream. Layer chocolate mixture and cake into a well-greased 10-inch tube pan. Refrigerate until firm. Turn out onto serving platter and frost with remaining cream which has been whipped. Garnish with the almonds. Freeze at least 30 minutes (longer, if desired) covered with plastic wrap.
In a large saucepan, combine sugar, cornstarch, nutmeg, cinnamon and salt. Blend in cranberry apple juice. Add raisins and cook over low heat, stirring constantly, until thick and clear. Add almond extract. Cool slightly. Pour mixture into pastry lined pie pan and cover with top crust. Bake in preheated oven at 450° for 10 minutes. Reduce heat to 350° and continue to bake 20 minutes longer or until pastry is golden brown.
Preheat oven to 400°. Brown hamburger and onion together with salt and pepper. Drain grease. Mix all remaining ingredients. Put in a greased 2-quart casserole dish and bake.
Mix all ingredients together in 2-quart casserole dish and put in 325° oven (glass dish in 300° oven). Bake for 3 hours. Stir approximately every 20 minutes during first 2 hours.
Preheat oven to 375°. Grease baking sheets. Combine light brown sugar, egg, milk, vanilla and butter flavor Crisco in a large bowl. Beat at medium speed of electric mixer until well blended. Combine oatmeal, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough on a baking sheet, 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes 2 1/2 dozen cookies.
Place all ingredients in crock-pot. Cover and cook 3 to 4 hours on high (or bring to a boil on top of stove, then transfer to crock-pot and cook on low 6 to 8 hours). Taste for seasoning; adjust before serving. Serve over cooked rice with shredded cheese and minced green onion.
Fill blender with ingredients and add ice to 5 cup line. Frapper to an icy texture.
Melt oleo, cocoa, water and sugar in saucepan (large enough to hold all ingredients). Add dry ingredients (flour and soda sifted together), then buttermilk. Next add eggs and vanilla. Pour in 9 x 13-inch greased pan. Bake at 400° for 20 minutes. Don't wash saucepan. Make icing up in it.
Preheat oven to 350°. Brown chicken breasts in skillet. Layer spinach in bottom of casserole which has been sprayed with nonstick spray. Mix cornstarch and a little milk. Pour rest of milk into a sauce pan and begin to heat. Add cornstarch mixture to milk which is heating, stirring constantly. Add bouillon, caraway seed and cheese. Heat, stirring constantly, until cheese is melted and sauce is smooth. Pour over chicken. Heat in preheated oven for about 20 minutes, just to warm. You may adjust amount of sauce to taste.
You don't even brown the meat. Just put all the ingredients in a large Dutch oven with a cover or a casserole. Cook in the oven for 2 1/2 hours at 375°, stirring occasionally.
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425° for 1 hour, turning halfway through cooking time. Wings can be deep-fried at 400° for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and Blue cheese dip.
Cut corn from cob; drain. Add egg yolk. Stir in sifted dry ingredients. Fold in egg white. Drop from tablespoon into fat heated to 370°. Cook until delicately brown. Drain on paper towel.
Mix all ingredients together. Pour into greased 2 quart casserole dish. Bake in 350° oven until done, approximately 1 hour.
Heat oven to 350°. Oil bottom only of a 9 x 9-inch pan. Beat egg whites until frothy. Add oil and vanilla. Mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt until blended. Bake for 22 to 26 minutes. Cool completely.
Preheat oven to 350°. Mix soups, Ro-Tel, broth and onion. In a casserole dish, put layers of soft taco shells, soup mixture and chicken. Top with cheese and bake for 30 minutes at 350°.
Crush Oreo cookies and keep out 1/4 cup for topping. Mix the rest with 1/3 stick of melted butter. Press into bottom of cake pan for bottom layer. Slice the vanilla ice cream and press on top of cookies. Streusel the caramel topping over the ice cream until covered. Spread Cool Whip; then sprinkle Oreos on top.
Heat oven to 350°. Stir together the bread and milk. Mix in remaining ingredients (except Filling). Pat 1/2 of meat mixture in greased loaf pan. Cover with Cheese Filling. Top with remaining meat mixture. Bake for 1 1/4 hours.
Mix ground beef, egg, bread crumbs, onions, salt, oregano, pepper and 1/3 cup tomato sauce. Place mixture on wax paper and flatten into a rectangle. Add cheese and roll like a jelly roll. Bake at 350° for 50 minutes or until done. Pour off grease. Pour remaining tomato sauce over meat loaf. Return to oven. Bake another 10 minutes. It helps if you pinch the ends together so that the cheese does not come out.
Preheat oven to 350°. Saute onion in margarine. Blend in the Cheez Whip, soup, water and seasoning until smooth. Gently fold in the broccoli and rice. Bake for 30 minutes.
Let butter and cream cheese soften. Mix together with flour and mold into small muffin pans or cupcake pans.
Pour cereal into bowl and then pour milk over it and eat it up! It's yummy!
Drain pineapple tidbits and fruit cocktail well and mix together. Peel pears, apples and bananas and cut in small cubes; slice strawberries. Peel and slice kiwi. Add all fresh fruit except kiwi to fruit cocktail and pineapple; mix. Add Cool Whip; stir well and cover top with sliced kiwi.
Combine dry ingredients. In a separate bowl, combine beaten eggs and vanilla. Add dry ingredients and balance of ingredients (vegetables and fruits). Spray (12-count) muffin pan with Pam. Bake at 350° for 12 minutes.
You will need flower pot/sand bucket, artificial flowers, toy shovel and gummy worm.
Melt butter in casserole dish in oven at 350°. Pour butter into bowl. In another bowl, beat eggs; add sugar, flour and evaporated milk and mix well. Add 2 cans of creamed corn and pour into casserole dish and pour remaining butter on top. Bake at 350° approximately 1 hour.
Gently pull off eight large cabbage leaves. Simmer in 1 inch of boiling water, covered, for 5 minutes. Drain.
Mix flour, sugar and cocoa. Add milk, egg yolks, vanilla and margarine. Cook in a double boiler until thick. Pour into baked pie crust. Top with meringue and bake for 15 minutes at 250°.
Brown beef bones. Add 3 cups water and simmer at least 1 hour. Remove bones. Cool broth and skim off all fat. Cut off meat from bones and cut into small pieces. Add to cooled broth. Saute chopped onion in oil until golden. Add beets, carrot and celery. Cook 5 minutes. Add 6 cups boiling water, 1 whole onion, 1 bay leaf, dill, lemon juice and tomatoes. Simmer 15 minutes. Add cabbage and simmer another 20 minutes. Remove the bay leaf, whole onion and dill stalk. Add remaining mixture to the beef broth. Add potatoes and, if desired, a can of mixed vegetables. Heat. Serve with a dollop of sour cream.
Beat 2 minutes. Drain 1 can peaches and mix with other ingredients. Pour into a baked pie shell and refrigerate for 30 minutes to 1 hour. Save a few peaches to garnish on top.
Beat egg white and water until frothy. Stir in pecans, coating well. Mix sugar, salt and cinnamon and stir in pecans, coating evenly. Bake at 300° for 45 minutes. Stir every 15 minutes.
Cook sugar, milk, dates and butter to a soft ball stage; add pecans, salt and vanilla. Beat until thick. Pour on a clean tea towel and roll up. Chill in the refrigerator. Best to leave overnight. When ready to eat just slice off a slice about 1/3 to 1/2 inch thick.
Roll steak in flour. Brown in skillet in small amount of fat. Put in baking dish, greased a little. Add chopped onion (cut in medium size pieces), celery and carrots. Mix remaining ingredients. Add to steak. Bake at 325° for 2 1/2 hours or until tender.
Combine all ingredients except for 1 c. pecans and mix well. Refrigerate until firm. Shape into a ball and roll in remaining pecans.
Place margarine, sugar and condensed milk in large pan. Cook slowly. Stir constantly (must) until mixture forms a soft ball in cold water (approximately 20 minutes). Mix in bowl just lightly after it forms a soft ball. Pour over Marshmallow Creme, chocolate chips and vanilla. Beat as you add nuts. When it starts to thicken, pour into buttered dish.
Beat eggs on high speed of electric mixer for 5 minutes. Turn on low speed and gradually beat in sugar. Add pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg and salt. Beat on high speed until well blended. Grease and flour 9x12 inch pan. Sides of pan must measure 1/2 to 1 inch high. Pour mixture into pan and sprinkle with pecans. Bake at 375° about 15 minutes. Dump hot cake onto paper towels sprinkled with powdered sugar. Roll up and let cool completely. Mix together the cream cheese, powdered sugar, butter and vanilla. Unroll cake and discard paper towels. Spread mixture over cake and roll again.
Fry bacon and onion together. Boil ketchup, brown sugar, mustard and vinegar together for a few minutes. Mix that with the beans and add the browned hamburger. Mix everything together and bake in a casserole dish for 1 hour at 350°.
In a skillet, brown the sausage; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20 to 25 minutes or until a knife inserted near the center comes out clean. YIELD: 1 dozen.
Marinate chicken in Italian dressing for 1 to 2 hours, turning frequently. Combine equal amounts of wheat germ and corn flakes in a plastic bag. Shake pieces of chicken in mixture, coating evenly. Place on ungreased cookie sheet and bake at 350° for 1 hour or until done.
In the top of a double boiler, put butter, peanut butter and marshmallows. Heat over hot water until ingredients are melted.
Fill ice cream freezer with milk to within 2 to 3 inches of top of freezer container. Layer crushed ice and salt in the freezer around container. Crank until real solid or stiff. Pack with plenty of salt and ice. Cover ice cream freezer. See your ice cream freezer instructions for making ice cream. Makes 6 quarts.
Combine chickpeas, green beans and onion in a large bowl. Combine remaining ingredients and beat well to blend flavors. Add to vegetables and toss lightly. Refrigerate 2 to 3 hours before serving. Makes 10 servings.
Combine milk, sugar and butter. Heat slowly to boiling point. Add pineapple and cook over medium heat to 235° to soft-ball stage, stirring constantly. Cool. Add lemon juice. Beat until candy loses gloss. Turn into buttered pan. Garnish with pecan halves.
Put 1 1/2 cups of water in a blender and blend with onion, celery, carrots and garlic. Place in a cooking pot with the broccoli that has been hand chopped. Add the McKay's. Cook over slow heat until vegetables are done. Thicken with a little flour paste. Add Velveeta cheese; heat until melted. Mix well and serve.
Cook rice in boiling salted water according to package directions until tender. Meanwhile, in a large bowl, combine ground pork and turkey, the bread crumbs, 1 teaspoon of curry powder and the salt. Shape mixture into 1-inch balls.
Place all ingredients in a casserole and bake covered for 1 1/2 hours at 375°.
Cook and stir bell pepper, onion, garlic and curry powder until vegetables are crisp and tender. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Stir in tomatoes, juice, thyme and black pepper. Reduce heat to low; simmer 5 minutes. Add Velveeta spread. Stir until melted. Serve over cooked rice, if desired. Makes 4 servings.
Cook potatoes, celery and onion in water in covered pan until very tender. Do not drain. Mash or press potatoes to break up pieces. Add milk, bouillon cubes and butter. Continue cooking slowly. Mix sour cream and flour until smooth. Add to soup and cook, stirring constantly until mixture thickens and bouillon cubes are dissolved. Stir in salt and pepper.
Combine 2 cups rhubarb with 1/2 cup sugar; set aside. Cream together 1 1/2 cups sugar and shortening. Add egg, buttermilk, soda, salt, cinnamon and flour. Pour in greased and floured long pan. Sprinkle top with sugar and cinnamon. Bake 1 hour at 350°.
Saute onion in butter. Bring chicken broth to boil. Add spaghetti and cook until done. Add remaining ingredients and simmer until done.
Melt chocolate and margarine over low heat. Remove from heat and beat in egg. Mix well. Cool slightly. In large bowl, combine marshmallows and nuts. Pour chocolate mixture over the top and mix well. Divide mixture in half. Shape each half into a roll approximately 8-inches long. Wrap roll in a strip of waxed paper which has been heavily sprinkled with powdered sugar. Chill several hours or overnight; slice to serve. (Cookies will have a stained glass window appearance.)
Put all ingredients in blender; blend for about 2 minutes. Pour in greased and floured 9-inch pie plate. Bake at 325° for 45 to 50 minutes (gets brown on top). Cool and chow down.
Dissolve yeast in warm water. Stir in sugar and salt in warm milk; add eggs and oil. Add 3 cups flour. Beat until smooth. Mix in remaining flour to make dough easy to handle. Turn dough onto floured board. Knead until smooth and doesn't stick to hands. Place in a greased bowl. Cover; let rise in a warm place until double in bulk. Punch down dough; divide in half. Knead and shape into loaves. Brush loaves with oil. Let rise until double. Bake at 375° until golden brown, about 40 to 45 minutes. Brush loaves with butter.
Melt butter in small pan. Blend in flour and stir constantly about 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Season with salt and pepper. Yield: 1 cup.
Saute 1 finely chopped shallot in 3 tablespoons butter. Add shrimp, pinch of thyme, bay leaf, salt and pepper. Simmer for 7 minutes. Warm 2 tablespoons brandy; light it and pour it flaming over the shrimp. When flame has died, add 3/4 cup white wine. Simmer further 5 minutes, then transfer to heated serving dish. Reduce pan juices by half; add mixture of cream, egg yolks, 1 teaspoon lemon juice and 1 teaspoon each of parsley, chervil and tarragon. Stir well and pour sauce over shrimp. Do not let boil. Serves 4.
Mix all ingredients together. Put in greased casserole dish and bake for 1 hour at 350°.
Combine cheese and tomatoes in microwave-proof bowl. Heat on High for 4 minutes. Mix up and heat until melted. Stir and serve with chips.
Cook broccoli according to package directions; drain. In a pot, combine butter, flour, onion, and seasonings. Blend in milk gradually; cook until thick, stirring constantly. Add broccoli and water. Cook until heated.
Mix together the first 3 ingredients; congeal until firm. Mix the cream cheese and Cool Whip together; add pecans. Chill and serve.
Chop tomatoes in blender (with peelings on). Cook in crock-pot on high (covered) for 6 hours. Then add all other ingredients. Cook for 2 hours more on high. Cold pack for 10 minutes or freeze.
Mix all ingredients together. Form balls (about golf ball size), then flatten. These may be fried, baked in oven (350°) for approximately 3 to 5 minutes per side or barbecued. When cooked, they should resemble small hamburger patties.
Grate cheese; mix together with softened cream cheese, garlic and nuts. Knead with hands. Form into rolls and sprinkle with chili powder and cayenne pepper (very small amount of pepper). Put roll in wax paper. Chill 3 or 4 hours. Slice thin to serve.
On a large cookie sheet, add all ingredients, making sure the olive oil covers all vegetables. Roast at 325° for 50 to 60 minutes or until golden brown. Serves 4.
Grease	rectangular pan, 13 x 9 x 2-inch. Heat syrup, margarine and morsels to boiling, stirring constantly. Remove from heat;	stir in vanilla. Pour over cereal in bowl; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.
Grind and mix well the tomatoes, onions, peppers and salt. Put in bag and drain overnight. Discard liquid. Add sugar, vinegar and mustard seed. Mix and can.
Prepare gelatin according to directions. Chill until set. Put milk, bowl and beaters in freezer for about 1 hour. Milk should be icy. Add half sugar to strawberries. Beat milk with vanilla and remaining sugar at high speed until stiff peaks form. Quickly whip gelatin until no white streaks remain. Taste for sweetness and more sugar to taste.
Preheat oven to 350°. Combine all ingredients. Form into small balls. Bake for 20 minutes.
Cook pasta in boiling water until tender, about 15 minutes. Drain well. While pasta is cooking, melt butter in saucepan. Add half and half and cheeses, a little at a time, over a low heat. Mix gently after each addition.
Prepare the salad. Coarsely chop the anchovies and place in a mixing bowl. Add about a 1/4 teaspoon of finely minced garlic, the pimientos, the scallions, 1 tablespoon oil, the lemon juice and parsley. Reserve.
Mix green beans, cream of mushroom soup and 1 can of French fried onions. Set oven to 350°. Put in oven to bake for 30 minutes. After 30 minutes, take out and sprinkle 1 can of onions on top. Put back in oven and cook 5 minutes. Take out and serve.