HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients, stirring well; set aside. Combine breadcrumbs and Parmesan cheese; set aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with pepper. Place spinach mixture evenly in center of each chicken breast. Fold long sides of chicken over spinach mixture; fold ends over and secure with a wooden pick. Roll chicken in breadcrumb mixture and place in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with remaining breadcrumb mixture and drizzle with butter. Bake at 350° for 35 to 40 minutes
Combine all ingredients and mix well. After thoroughly mixed, place in a large bowl. Smooth top of salad. Garnish with sliced, hard-boiled eggs. Sprinkle with paprika.
Toast almonds in microwave 5 to 7 minutes. Melt butter and blend with salt and pepper. Coat fillets in butter and arrange around a 2-quart glass dish. Sprinkle with lemon juice and cover with wax paper. Cook 6 to 8 minutes, rotating dish 1/4 turn halfway through cooking time. Rest for 5 minutes. Top with toasted almonds and serve with lemon slices. Yields 6 servings.
Brown the bacon. Butter a rectangular Pyrex dish with butter. Layer bottom of dish with cheese. Beat eggs and milk together. Pour over cheese. Add 4 slices of crumbled bacon. Bake at 350° for 30 minutes. Crumble rest of the bacon on top. Bake 10 more minutes. Let stand 5 minutes, then slice.
Mix chili sauce, grape jelly and soup mix together in crock-pot. Spray with Pam first. Add wieners and stir until coated. Cook on low for 4 to 6 hours.
Drain pineapple, reserve juice and add water to make 1 1/3 cups. Bring to a boil. Place jello in bowl and add boiling liquid. Stir to dissolve. Cool to thicken slightly. Whip cream and add sugar. Fold into gelatin mixture. Stir in pineapple and cottage cheese. Chill.
Drain washed strawberries on toweling; set aside. In chafing dish, heat butter until bubbly. Add sugar, water, lemon peel and liqueur. Stir over high heat until sugar dissolves and mixture is syrupy (2 or 3 minutes). Warm brandy; ignite and pour over syrup. When flame dies, stir in 1 scoop of the ice cream until melted. Add berries and poach one minute, continually spooning sauce over berries. Spoon remaining ice cream into dessert dishes. Top with berries and sauce. Serve at once. Serves 6.
Mix sugar, flour, soda and salt. Add eggs, oil and pineapple. Spread in greased and floured sheet pan. Bake at 350° for 20 to 25 minutes.
Put first 3 ingredients in greased casserole. Top with stuffing mix. Pour 1/4 cup melted butter and 3/4 cup hot water over all. Bake 20 minutes or until heated through.
Melt butter; add garlic, parsley, paprika, pepper and wine. Mix together; stir in bread crumbs. Place shrimp in a casserole. Spread butter mix over. Bake at 350° for 25 minutes or until crumbs brown. Sprinkle with snipped parsley. Serves 6 to 8.
Bring butter and brown sugar to boil, take off heat and add pecans. Spread aluminum foil on cookie sheet; spray with Pam. Spread graham crackers over aluminum foil; pour mixture over crackers. Bake at 350° for 8 minutes.
Cut sea legs into pieces. Add the remaining ingredients. Mix well. Great on crackers or pita pockets.
Grease well one 9-inch deep pie pan. Spread with pie mix. Sprinkle with cinnamon, sugar and pecans. Set aside. In mixing bowl, mix oleo and eggs. Add sugar, flour and salt which have been mixed together. Spread over apples and bake at 350° for 45 minutes or until brown.
Prepare Jell-O; dissolve 1 cup boiling water and 1 cup pineapple juice. Add all fruit, add sherbet. Stir until dissolved. Pour over cheese mixture. Refrigerate until firm and cut.
Make Jell-O in bowl as directed on package. Refrigerate. When it starts to set, add other ingredients. Chill for several hours. This recipe goes great with turkey or roasted chicken. People who usually will not eat cranberries will enjoy this salad!
Wash and drain sauerkraut in a heavy pot. Fry the chops and sausage until well done. Set aside, pouring out fat, but don't wash pot. Add sauerkraut and all other ingredients, stirring well. Mix in sausage. Lay chops over the rest in the pot, arranging layers. Simmer on the top of the stove for 1 hour or more. (Do not use salt.)
Cream margarine and sugar, blend in milk and flavoring. Stir in flour, cherries and nuts. Form into roll. Roll in coconut. Wrap and chill overnight. Slice and bake on ungreased cookie sheets. Bake at 375 degrees for 12 minutes. Yields 5 dozen.
Drain pineapple, reserving juice. Add water to juice to make 1 cup. Heat to boil. Add boiling liquid to gelatin and cream cheese; beat with beater until smooth. Cool, stirring occasionally. Whip cream. Fold cream, grated carrot and pineapple into cooled gelatin. Pour into individual molds. Chill until firm. Makes 8 to 10 servings.
Pound steak with meat mallet. Cut into serving pieces. Heat oil. Combine flour, salt and pepper. Cover both sides of steak pieces with flour. Slowly brown the steak in hot oil, turning once. Lower the heat; add onion and brown a few minutes. Add water. Cover and simmer 1 hour. Add more water, if needed.
Combine the margarine, cheese and flour, using hands if necessary. Chill dough 15 to 20 minutes. Mold 1/2 teaspoon dough around olives. Chill overnight and bake at 400° for 10 to 12 minutes. Makes 4 dozen.
Set oven at 350°. Mix together the graham crackers, melted butter and 1 tablespoon sugar. Mix well and pat into a 9-inch round or spring-form pan.
In the vegetables you need approximately 3 to 4 pounds, either frozen or fresh. Mix and spread all ingredients over vegetables. Place in oven at 350° until vegetables are cooked and cheese is melted.
Press rolls out on a cookie sheet with fingers. Bake at 350° for 8 to 10 minutes. Mix the mayonnaise, cream cheese and Hidden Valley together. Spread on cool dough. Chop and spread on top the remaining ingredients. Put in refrigerator just so things stay together overnight. This recipe is for a small cookie sheet. Enjoy!
Soften cream cheese to room temperature. Cream the Jell-O and cream cheese together and add boiling water. Dissolve well. Put mayonnaise in bowl. Add a little of the Jell-O mixture. Mix well. Add rest of Jell-O mixture. Add nuts and fruit cocktail. Refrigerate and let "set."
Chop fruit and mix in pecans. Sift flour, baking powder and salt over fruit and nuts. Mix well. Mix sugar and eggs until thick. Pour over mixture of fruit and pecans; mix well. Line tube pans with waxed paper and grease. Bake at 275° for 1 hour and 20 minutes. Makes 3 cakes.
Combine potatoes, 1 cup marshmallows, butter, juice and cinnamon. Mix well. Spoon into 1-quart casserole. Bake at 350° for 20 minutes. Sprinkle with remaining marshmallows and boil until lightly browned. Makes 6 servings.
Saute onion and mushrooms in margarine. Crumble softened cream cheese over vegetables. Cook with Parmesan and milk until cream cheese melts. Pour over fettucini or serve separately. Delicious.
Mix jello with 1 cup boiling water. When dissolved, add 1 cup cold water. Mix all other ingredients. Congeal.
Mix all ingredients well. Store in refrigerator in airtight container. Use for grilling chicken or pork.
Do not drain cans-combine all ingredients and cook for 15 minutes. Serve over tortilla chips and top with grated cheese.
Chop corned beef into small pieces. Drain and chop sauerkraut into small pieces. Mix corned beef, sauerkraut, Swiss cheese and Thousand Island dressing together well. Place in an ungreased casserole dish. Bake at 350° for 30 minutes. Serve warm. Serve with assorted crackers.
Mix cocoa, cooking oil and vanilla by hand. Add remaining ingredients and stir until everything is mixed. Mixture is thick. Bake at 350° in a 9 x 11-inch greased pan for 30 to 35 minutes. Cool slightly; cut in squares but leave in pan until completely cool. Great for picnics. Can frost if you like.
In a large bowl, mash the margarine with the back of a fork. Mix in the sugar. Add the eggs, water and vanilla and stir until the batter is smooth. Stir in the zucchini, walnuts and raisins. In a medium size bowl, combine the flours, baking soda, baking powder, salt, cloves, cinnamon and nutmeg. Add the flour mixture to the zucchini mixture and fold the 2 mixtures together gently. Pour the batter into a greased loaf pan. Bake for about 1 hour at 350°.
Peel and cube potatoes; boil until very soft. Drain water. Mix milk, butter, parsley, cheese and potatoes with electric beater until well mixed to a creamy texture.
Flour and brown steaks. Add ingredients on top of browned steaks. Simmer for 1 hour and serve.
Mix and spread in a 9 X 12 inch baking pan. Bake at 375° for 15 minutes. Cool.
Heat oven to 350°. Generously grease and flour 2 round cake pans (8 or 9 x 1/2-inch).
Mix ingredients. Put in greased and floured jelly roll pan. Bake at 350° for 20 minutes.
Combine chocolate morsels and 1/4 cup water in saucepan. Stir over low heat until melted and smooth. Remove from heat. Sift flour, soda and salt together. Set aside. Combine sugar, butter and vanilla in a bowl. Beat until well blended. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate mixture. Stir in flour mixture alternately with 1 cup water. Pour into 2 greased and floured 9-inch layer cake pans (you can use a Bundt cake pan, if desired). Bake in a 375° oven for 30 to 35 minutes (may need longer if using Bundt pan). Cool.
Peel and slice squash. Cook in small amount of water with onion, salt and sugar until tender. Drain. Mix eggs and soup with margarine. Add more salt if you like. Put in casserole and bake in 400° oven for 10 to 15 minutes. Add cheese and crumbs. Return to oven and brown.
Cook carrots, drain and set aside. Cool. Dice green pepper; slice 3 small onions.
Place in layers in casserole. Bake at 350° for 1 1/2 hours with lid on. Remove lid last 1/2 hour.
Peel and boil potatoes until soft on outside, but firm inside. Let cool. Grate potatoes and onion, mix with other ingredients and place in greased casserole dish. Sprinkle with crushed cornflakes or bread crumbs. Bake at 350° for 30 minutes.
Melt butter and add onion salt, seasoned salt, pepper and garlic powder. Stir well. Add nuts and stir until well coated. Microwave on High, uncovered, for 4 minutes, stirring every minute. Drain on paper towel and serve warm.
Add lime to enough water to cover rings. Soak three hours. Rinse thoroughly. Cook rinds in boiling water 20 to 25 minutes or until tender.
Cut sausage, peppers, onions and mushrooms into 1-inch chunks. Saute sausage until they start to turn brown. Add peppers, onions and mushrooms; cook until onions start to go limp. Transfer to large crock-pot, including any juices that have generated. Add wine, tomatoes, tomato sauce, spices and minced garlic. Cook the better part of the day on low. About 1 hour before serving, raise head and add tortellini. Sprinkle with cheese to serve.
Roll out the dough to 1/8-inch thickness; cut out four 6-inch circles. Brush the edges with egg wash. Slice the pears very thin; add sugar and 2 or 3 turns from the peppermill. Toss the mixture in a bowl. Divide the pear mixture in equal amounts and place in center of each dough circle. Fold the top over the bottom; press the edge and seal. Brush egg wash over the turnovers and bake at 425° for 20 minutes. Serve warm with creme fraiche on the side.
Stir milk, lemon juice and Cool Whip together. Add strawberries and nuts. Refrigerate for 3 hours before serving.
Boil syrup and sugar together for 2 minutes. Beat eggs. Put butter, vanilla and salt in eggs. Pour hot syrup over eggs and beat while pouring. Add nuts. Pour in pie shell. Bake at 300° for 1 hour.
Put butter and onion into a 1 1/2-quart casserole. Place in microwave for 2 minutes on High. After 1 minute, stir lightly. Blend flour into onion and butter; stir in pineapple juice. Cook, uncovered, in microwave 1 minute on High (or until thick). Stir crushed pineapple, brown sugar and ham into sauce. Place mixture in center of an 8-inch glass dish. Put sliced yams around outer edge. Cover with wax paper. Heat in microwave oven 6 to 8 minutes on High.
Place rice in a large bowl. Cut up all the ingredients. Add onions, tomato, salsa, beans, peppers, cinnamon and cumin. Stir gently, but combine well. Refrigerate about an hour, or a little less, before serving time. The rice takes on a rosy glow from the salsa, making this an attractive and mildly spicy dish to serve with other southwestern style food.
Heat ham in butter in a large skillet. Add remaining ingredients. Simmer until well blended.
Combine cooked potatoes, cream cheese, sour cream and onion powder in large mixing bowl. Mash potatoes until fluffy. (Add a small amount of milk if potatoes are too thick.) Spread in buttered 9 x 13-inch baking pan. Refrigerate until ready to use. To bake, drizzle melted margarine over top and place in 350° oven for one hour.
Cream butter and powdered sugar. Add eggs; mix well. In a well-greased pan, put a layer of vanilla wafer crumbs, a layer of butter mixture, a layer of fruit and nuts, then a layer of whipped cream. Repeat layers of each. Sprinkle chopped nuts on top. Chill.
Preheat oven to 350°. Grease a 2-quart casserole. Put all ingredients in blender in order listed: milk, eggs, salt, pepper, cheese, butter, pepper, onion and potatoes. Cover and run on high just until potatoes are through blades (don't overblend). Pour into greased casserole and bake 1 hour.
Combine all ingredients. Chill. Serve as dip with assorted raw vegetables or hollow out whole rye or pumpernickel bread loaf.
Flour meat and brown on both sides in shortening in electric skillet at 400°. In saucepan, put all other ingredients and bring to a boil. Turn frypan back to 240°. Pour heated mixture over meat and simmer about 1 1/2 to 2 hours.
Mix first three ingredients thoroughly. Then sift together and add flour and salt. Mix in nuts. Chill dough. Roll into 1-inch balls. Place on ungreased sheet (cookies do not spread). Bake until set, but not brown.
Preheat oven to 400°. Place stick of butter in a 9 x 13-inch flat pan and place in oven to melt. In the meantime, mix together the dry ingredients. Stir in milk, beating until smooth. Remove baking pan from oven and pour in batter. Spoon fruit and juice evenly over the batter. Return to oven and bake for 35 to 40 minutes until top is lightly browned. Serve hot or cold with whipped cream.
Put drained pineapple, sugar and lemon juice in saucepan over medium heat, stirring constantly. Bring to boil and stir in jello until dissolved. Remove from heat. Add mixed juice. Chill until it starts to gel. Fold in remaining ingredients. Pour into a 9 x 13-inch Pyrex pan. Chill until set. Cut in squares to serve on a lettuce leaf.
Cook broccoli and cauliflower in boiling water for 5 minutes; drain. Melt 1/2 of butter. Add flour, salt and pepper. Add milk; cook and stir until bubbly. Blend in cream cheese. Combine with vegetables in a 1 1/2-quart casserole; top with cheese. Sprinkle with crumbs tossed with remaining butter. Bake at 350° for 40 minutes.
Boil bag of egg noodles. Drain. Mix milk, butter, soup and tuna in a pan. Heat on medium heat for 3 minutes or until it is at a slight boil, mixing as it heats. Add mixture to noodles. Serve hot.
Mix and cook corn meal and 1/2 cup water. Dissolve yeast in 1/2 cup water. To the corn meal, add potatoes, molasses, butter, salt, sugar and yeast. Combine flours. Add flour to mixture and work dough until it no longer sticks to your hands. It may take more or less flour. Divide into thirds. Place in 3 greased pans. Bake 45 minutes to 1 hour at 375°. Best in round pans.
In heavy saucepan, stir cream and butter until butter melts and cream barely comes to boil. Stir in sugars until dissolved. Reduce heat. Briskly whisk in salt and cocoa. Remove from heat. Serve immediately or store in glass jar or covered non-plastic container.
Brown the beef and drain grease. Add kidney beans and heat. In a large bowl, combine lettuce, tomatoes, cheese and salad dressing. Stir in the beef and kidney beans. Add Doritos chips to the salad mixture at the last minute to maintain crispness. Serves as a main course. Add salsa or sour cream on the side.
Cut broccoli and cauliflower into bite size pieces; no stems. Fry bacon until crisp; drain fat, cut into small pieces and add to bowl with broccoli and cauliflower. Add all other ingredients to bowl.
Preheat oven to 350°. Mix all ingredients together; pour into a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Bake until done, about 35 to 45 minutes.
Cook potatoes in boiling water till tender. Drain. Add veggies to potatoes. Add salt to taste. Stir in horseradish, vinegar, and mayonnaise. Cover tightly and chill. Keep cold. Makes 6 cups.
In medium nonstick pan, heat 2/3 teaspoon oil. Add mushrooms. Saute 3 minutes. Add peppers. Cook 3 minutes. Add onions, tomato, salsa and cornstarch. (Mix cornstarch with a little water to dissolve it before adding to pan.) Heat 1/3 teaspoon oil in second nonstick skillet.
Cook broccoli and drain; place in baking dish with margarine, cheese and crackers crumbled. Mix well. Top with more crackers and cheese. Bake at 350° for 30 minutes.
Saute chicken and onion in margarine. Heat soup; add picante sauce, chicken and onion. Pour over tortillas. Top with cheese. Bake at 350° until cheese is bubbly.
In saucepan, combine pineapple and sugar. Bring to a boil; cook for 3 minutes. Add jello. Stir until dissolved. Add cream cheese. Stir until completely dissolved; cool. Fold in apples, nuts and topping. Pour into a 9-inch square pan. Chill until firm. Cut in squares; serve on lettuce.
Partially thaw frozen lobster. Split lobster tails in half lengthwise. Cut in half crosswise to make 8 portions. In large covered saucepan, cook onion, green pepper and celery in butter or margarine until tender, but not brown. Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt and dash of pepper. Bring to a boil. Add cooked pasta. Reduce heat. Add lobster and fresh spinach. Cook about 5 minutes longer or until lobster is done. Makes 4 main dish servings.
Boil shrimp in celery tops, pickling spices, salt, onions and bay leaves for 5 minutes. When cooled, pour marinade of canola oil, vinegar, capers, celery seed and Tabasco over the shrimp and onions. Refrigerate for 24 hours.
Drain juice from fruit and reserve 2 cups of juice. Mix fruit, except bananas. Heat juice and pudding until thick. Pour over fruit. Chill for several hours. Add bananas just before serving.
Spread cooked broccoli in a shallow baking dish. Add chicken. Stir milk and soup together and pour over chicken and broccoli. Sprinkle cheese on top and add paprika. Bake at 350° for 15 to 20 minutes or until bubbly. Serve hot.
Cook potatoes whole. Drain and cool. Peel, cut up in small cubes. Add bacon and bacon drippings, salt, sugar, onions, pepper and 1 cup endive. Combine mayonnaise or sour cream, vinegar and milk or water. Gently stir in potato mixture. Just before serving, add second cup endive.
Mix ingredients together. Bake at 350°. Top with Maple Fudge Frosting.
Cream first 2 ingredients together. Add pineapple and nuts; mix well. Fold in Cool Whip, bananas and strawberries. Mix well and chill. Can be frozen.
Combine first 3 ingredients. Heat milk in saucepan until almost boiling. Remove. Stir in sugar mixture. Beat eggs until foamy. Stir 1/4 hot mix into eggs. Add remaining. Stir in rice, raisins and vanilla. Pour into 1 1/2-quart baking dish, coated with cooking spray. Sprinkle nutmeg. Place in pan of water. Bake until knife comes out clean. After 30 minutes, stir. Bake approximately 1 hour.
Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double, 45 to 60 minutes.
Saute chicken, mushrooms and garlic in oil for 2 to 3 minutes. Add remaining ingredients except rice and bring to a full boil. Stir in rice; remove from heat. Cover and let stand for 5 minutes. Serve with soy sauce or chicken gravy. Makes 4 servings.
Mix beef, bread, onion, garlic, egg, sugar, salt, cumin, pepper and water until well blended and firm. With hands moistened in cold water, shape rounded tablespoonfuls of meat mixture into 3-inch long fingerlike rolls. Coat rolls lightly with flour.
Peel and pit the avocados; mash them with a fork while blending in lemon juice. Stir in remaining ingredients.
In a large pan, bring sugar, Crisco and milk to a boil and then cool to lukewarm. Dissolve yeast in lukewarm water. Add to milk mixture, then add 4 cups flour. Let set 2 hours or until double in size. Add another 4 cups flour which has been sifted with baking powder, salt and soda. Next, add only enough to knead and put in a greased bowl in the refrigerator. Punch dough down when it rises. Keeps about 1 week. Bake rolls at 425° about 12 minutes.
Mix all in a bowl. Cover and refrigerate. On the second and third days, remove from the refrigerator, mix well and return to refrigerator. On the fourth day, form into three long or six short rolls. Bake on a rack in a pan 6 hours at 150°. Turn every 1 1/2 hours. Freezes well.
Heat 1 gallon of milk in a large pot, uncovered, on medium heat. When milk is very hot, add sugar. Dissolve and stir with a wooden spoon. Add salt and stir. When milk comes to a full, foaming boil, add rice, lower heat a little, cover and stir every few minutes.
Mix butter and sugar until creamy, add eggs one at a time. Add vanilla, flour, baking soda and salt. Mix until incorporated, but careful not to over-mix. Stir in mashed banana and sour cream. Pour into greased bread pan and bake in preheated 350° oven for 50 to 55 minutes, or until toothpick in the center of the loaf comes out clean.
Make ice cubes by filling tray approximately 1/2 full of 7-Up. Add a maraschino cherry in each cube. Freeze. Add 7-Up to fill tray almost to the top. Refreeze.
Mix all ingredients together and bake at 325° for 30 minutes. Take out and cool.
While beans soak, bring ham hocks to boil in 4 quarts water over high heat. Lower heat and simmer 2 to 3 hours. In large soup pot, saute onions in 2 tablespoons butter. Add celery and mashed garlic, stirring. Add potatoes and 2 cups water from ham hocks. Cover and cook 15 to 20 minutes. Add beans, ham hocks, bay leaf and all liquid from beans and ham. Cover and cook slowly until beans are tender, about 1 hour, adding water if needed. Remove hocks; cut meat from bones in bite size pieces and return to pot. Salt and pepper to taste. Remove bay leaf. Add parsley.
Mix together using hand and make into small balls. Bake until brown in an ungreased pan about 12 minutes at 375°. Makes about 40 balls. May be frozen then baked. Can be warmed in oven or microwave.
Preheat oven to 350°. On a strip of heavy aluminum foil, mix beef and onion soup mix. Form into loaf and pour undiluted soup over loaf. Wrap loosely in foil. Place on baking sheet. Bake 1 hour and 20 minutes. As loaf bakes, it makes its own gravy.
Wash beans. Cover with water and soak overnight. Drain. Add 2 quarts of water, ham, onion, garlic, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 2 to 3 hours, until beans are tender. Add tomatoes and chilies and simmer 30 minutes, stirring occasionally. Serves 12 to 15.
Cream margarine with sugar. Add eggs, vanilla and orange rind. Sift together dry ingredients and add to mixture. Blend in carrots, zucchini and walnuts. Bake at 350° for 35 minutes. Frost with cream cheese icing.
Saute celery. In large bowl, mix water chestnuts, tuna, soup, sprouts and milk. Add celery and mix again. Put in 13 x 9 x 2-inch baking dish. Put noodles on top and chopped onions on top of noodles. Bake at 350° until hot, approximately 25 minutes. Very good served over rice.
Mix all ingredients together and chill well before serving. Serve with potato chips, assorted crackers or raw vegetables. Make ahead. Makes 3 cups.
Mix and place between split layers of Duncan Hines butter cake layers. Cover sides and top. Keep refrigerated.