HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well all ingredients and bake in a hot oven until brown. Wonder how it will turn out?
In a medium bowl, thoroughly combine cheese, eggs, bread crumbs, parsley, salt, pepper and nutmeg. Place 1/4 cup cheese mixture in the center of each chicken breast. Roll and secure with toothpicks. In a large skillet, brown chicken on all sides in hot oil; drain fat. Pour tomato sauce over chicken. Simmer, covered, for 45 minutes or until chicken is done. Serves 6.
Combine together all ingredients, except jello. Cook until it boils. Turn to simmer, 30 minutes. Remove from burner. Add 6 ounces of any kind of jello. Stir until jello dissolves. Put in jars at once. Seal and refrigerate.
Combine flour, salt and pepper. Coat meat. Brown in oil in large Dutch oven. Drain. Add any remaining flour mixture, water, wine and bouillon cubes. Bring to boil. Cover and simmer 1 hour and 30 minutes. Add potatoes, carrots, celery and onion. Bring to boil. Cover and continue simmering 1 hour or until meat and vegetables are tender. Stir in dill and parsley. Makes 8 servings.
Cream the butter and sugar; add eggs and then stir in dry ingredients, mango and lime juice. Mix, then add in chopped nuts. Bake in greased loaf pan at 375° for 1 hour. Do not slice until second day.
In a 3-quart casserole, place chocolate chips and butterscotch chips. Cover with lid or plastic wrap. Microwave 3 to 4 minutes until melted. Stir until smooth. Add noodles and mix to cover noodles. Drop by spoonfuls onto wax paper and cool to set. You can also add raisins or peanuts; also use peanut butter chips in place of chocolate or butterscotch chips.
Mix the first 4 ingredients thoroughly and set aside to cool completely. Add eggs and yeast. Work in about 6 cups of all-purpose flour. Place in a large bowl with lid to contain. Refrigerate overnight. Make walnut size balls and place 3 to a muffin tin. Let rise 2 hours. Dot with a dab of butter on top of each roll. Bake at 400° for 10 to 12 minutes or until well browned and done. Makes about 24 rolls.
Soften cream cheese. Add mayonnaise and lemon juice. Mix in fruit cocktail, cherries and bananas. Add nuts and fold in whipped cream. Cover with plastic wrap and freeze. Serve on crisp lettuce.
Mix together mayonnaise, horseradish, lemon juice, Accent, dry mustard and salt and pour over the following and marinate overnight: black olives, water chestnuts, cauliflower, shrimp, zucchini and tomatoes. Makes a nice salad lunch.
Take hamburger meat and make into 4 patties. Place each on a sheet of foil. Cut potatoes, onions and carrots and place on each patty. Sprinkle salt, pepper and seasoned salt over top. Fold foil into an airtight package. Bake for 1 hour at 400°.
In mixing bowl pour boiling water over shortening and margarine. When liquid has cooled to lukewarm add yeast and stir until dissolved. Add egg and salt to liquid. Sift flour into mixture about 3/4 cup at a time. Add enough to make soft dough. Shape rolls out, then let rise. Bake 10 to 15 minutes at 350°. Makes 20 rolls.
Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of sherbet. Stir constantly, while adding soda. Makes approximately 15 servings.
Mix milk and butter (melt butter); add sugar and bring to a boil. Boil 5 minutes over medium heat. Remove and add remaining ingredients. Pour into greased 9 x 13-inch pan. (Use peanut butter for peanut butter fudge.)
In skillet, saute first 4 ingredients. In 3-quart pot, combine soup, pimento, parsley, onion mixture, cooked meat and one-half of cheese. Bring to boil, then lower heat and simmer for 10 minutes. In 3-quart dish, place spaghetti and stir in butter. Add meat-soup mixture. Sprinkle with remaining cheese. Bake at 400° for 10 to 15 minutes.
Stir apples into sugar, flour and cinnamon mixture. Pour into pie shell; sprinkle with water. Cover with crumb topping made by mixing 1/2 cup of butter or margarine, 1/2 cup of brown sugar and flour. Bake at 375° for 1 hour.
Mix the biscuit mix, sausage and cheese with a wooden spoon - or you might want to mix with your hands. Shape into 1-inch balls; place on a cookie sheet and bake at 350° for about 20 minutes. These will freeze nicely.
Make hamburger balls about size of walnuts. Fry about half done. Drain on paper towels. Put in oven dish or slow cooker. Add chili sauce and 2 bottles of water, measured in chili sauce bottles. Add grape jelly. Cook in oven at 375° for 1 hour or in slow cooker overnight.
In a large frying pan, saute garlic in oil until tender but not brown. Add basil. Continue sauteing for a few seconds. Remove garlic cloves. Add tomatoes and cook for 20 to 30 minutes. Shut off and add 1/2 cup heavy cream or more to your taste.
Combine 1/3 cup of the cheese soup and the remaining ingredients; mix well. Shape into loaf in shallow baking pan. Bake in 350° oven for 1 1/4 hours. Place on platter. Heat remaining soup; pour over loaf to serve. Makes 6 servings.
Heat oil in a skillet or wok at medium heat. Brown meat and add mixed vegetables. Add Mabo tofu sauce and simmer. After drained, gently stir in cubed tofu and simmer again.
Mix pretzels, melted butter and 4 tablespoons sugar. Mix well and press in bottom of 9 x 13-inch glass baking dish. Bake at 375° for 8 minutes. Cool well.
Mix shortening, brown sugar, egg yolk and vanilla. Add flour and salt. Roll into 1-inch balls. Dip into beaten egg white. Roll into chopped nuts. Bake 1 inch apart on cookie sheet in 375° oven for 5 minutes. Remove from oven and put thumbprint in. Return to oven and bake for 8 minutes. Fill print with icing or jelly. Makes 2 dozen.
Place chicken, mushrooms and water chestnuts in a 13 x 9-inch baking dish. In separate bowl, mix sour cream and soup. Pour soup mix over chicken and vegetable mix.
Drain juice from beets and set aside. Combine sugar, cornstarch and salt; mix good and add beet juice. Stir well and add melted butter and vinegar. Add the beets; heat thoroughly until beets are heated through and through.
Mix all ingredients. Pour into pie shell and bake at 375° for 35 to 40 minutes or until knife inserted in center comes out clean.
Combine cream cheese, egg, sugar and salt; mix by hand. Stir in chocolate bits; set aside. Preheat oven to 350°. Sift flour, cocoa, sugar, soda and salt. Add water, oil, vinegar and vanilla, beating well. Mixture will appear unmixable at first. Keep beating. Use muffin tins and paper liners, filling 1/2 to 3/4 full with dark mixture (flour and cocoa). Drop one tablespoon of cheese mixture on top of each one. Bake about 20 minutes. These freeze well. Serves 24.
Mix eggs, milk, vanilla, flour, 1 teaspoon sugar and salt together to make a batter.
Line muffin pans with strips of bacon. Crack one egg into each muffin cup. Bake at 375° until done. Serve with toast, sliced tomato or juice.
Combine dry ingredients. Make a well in the center. Add eggs, milk and oil. Mix. Cover and store in refrigerator up to 6 weeks. Bake as many as you need whenever needed in 400° oven for 15 to 20 minutes.
Melt butter in saucepan; add onion and pepper. Cook over medium heat until tender, but not brown. Remove from heat; add flour and stir until smooth. Gradually add broth and milk, stirring as added. Cook over medium heat until thick, stirring constantly. Mix sauce, bread crumbs and turkey. Season to taste with salt. Press mixture into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/2 hours or until loaf has browned evenly. When done, turn onto hot platter. Serve hot or cold with or without sauce.
Mix water and yeast. Beat egg, add to water and yeast. Add 1/4 cup sugar and 1 1/4 sticks oleo. Mix 4 cups flour into other ingredients. Put in tight container and put in refrigerator.
Combine eggs, sugar, oil and vanilla and beat. Add dry ingredients, zucchini and nuts. Add pineapple or applesauce, if desired. Grease and flour loaf pans. Bake at 350° for 1 hour. Makes 2 loaf pans or 1 Bundt pan.
Mix yellow cake mix according to package directions. Pour into 9 x 13-inch cake pan. Chop rhubarb (or apples) and place on top of cake mix. Sprinkle sugar over rhubarb. Pour 2 cups half and half on top. Bake at 350° for 45 minutes.
Mix together flour, sugar and salt. Cut shortening into flour mixture. Beat egg, water and vinegar together. Blend with fork into dry ingredients. Chill crust 15 minutes before rolling. Makes enough for 2 double crust pies.
Layer potatoes and onions in a buttered 9 x 13-inch pan. Sprinkle garlic powder, salt and pepper over vegetables. Spoon browned and drained ground beef over top.
Cook and drain noodles. Mix everything, including noodles, together. Bake, covered, in a buttered casserole at 350° for 40 minutes. Then remove the cover and sprinkle bread crumbs on top. Dot with butter and brown under broiler.
Brown sausage in large skillet; pour off excess fat. Add green pepper, onion and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture, salt and almonds; stir well. Pour into greased 12 x 8 x 2-inch baking dish. Bake in moderate oven at 375° for 20 minutes.
Cook sausages as directed on package. Drain and cool slightly; cut in half. Cook vegetables according to package; drain. Spoon half the vegetables into a buttered 1 1/2-quart casserole. Top with half the cheese, arranging the remaining cheese triangles around the outside edge of the casserole. Bake in 375° oven for 10 to 15 minutes until cheese melts and mixture is heated through. Makes 4 to 5 servings.
Mix together. Bake in 350° oven for 1 hour in 9 x 13-inch pan.
In a bowl, combine pork, ham, crumbs, eggs and milk. Shape into 12 oval loaves, using 1 cup of mixture for each. Place in an ungreased 15 x 10 x 1-inch baking pan.
Cream butter and add all other ingredients. Roll into the size of a walnut. Bake at 300° for 30 to 35 minutes. Roll in confectioners sugar while hot and then when they get cold, roll in sugar again. Makes about 48 cookies.
Mix condensed milk and lemon juice. Add remaining ingredients and mix well. Pour in pie shells and chill. Makes 2 pies.
Cook spaghetti and drain. Mix all ingredients together. Let stand in refrigerator overnight.
Put sugar, water and syrup in pan and boil until it crackles in cold water. Add peanuts and cook slowly until the peanuts are roasted. Add vanilla, margarine and baking soda. While it is still foaming, pour on greased cookie sheet. Cool; break into pieces.
Preheat oven to 400°. In a large bowl, mix flour and salt. Cut in butter until crumbly. Beat egg yolk in measuring cup. Add milk to egg to make 2/3 cup. Stir milk mixture into flour. Stir until mixture holds together.
In a large measuring cup or medium bowl, stir eggs, eggnog and vanilla until well blended. Pour equal amount in each of 4 greased 6 ounce custard cups. Place on rack in a large skillet. Sprinkle with nutmeg. Add boiling water to skillet to cover bottom half of cups. Cover skillet with lid or foil. Cook over low heat with water on gentle simmer for 12 to 15 minutes or until knife blade comes out clean.
Boil sugar, Karo and water until it threads. Add syrup to 2 beaten egg whites slowly. Add to above mixture the butter, vanilla and baking powder. Beat all until thickened, then add the cup of nuts. Stir. Pour into buttered pan. Cut in squares when cool.
Combine dry ingredients. Add combined milk and egg, mixing until smooth. Pour batter into 1 inch of hot oil. Form a 4-inch spiral. Fry until golden brown, turning once. Drain on paper towels. Sprinkle with powdered sugar.
Preheat oven to 350°. Butter 10-inch ceramic quiche dish or 11-inch pie pan, using 1/2 butter. Spread bread crumbs on baking sheet. Place in oven. Toast, stirring occasionally, until lightly browned, about 5 minutes. Spread in dish. Melt remaining butter in skillet. Saute onion. Stir occasionally until golden, 3 to 5 minutes. Using heart shaped cookie cutter, cut six hearts from ham. Coarsely chop scraps of ham. Sprinkle over bread. Layer onion and cheese. Beat eggs, flour, half and half, salt and pepper well, not frothy. Pour egg mixture over. Arrange ham hearts on top. Bake 50 minutes. Let cool 10 minutes. Makes 8 servings.
Sprinkle dry jello over cottage cheese. Add pineapple, coconut and Cool Whip. Mix well. Chill and serve.
Tear cake into chunks and place in large glass bowl. Combine dry gelatin with semi-thawed berries. Mix well. Pour over cake. Pour prepared pudding over berries. Add sliced bananas. Cover with Cool Whip. Sprinkle with chopped pecans. Chill.
Melt chips and peanut butter together. Spread 1/2 mixture over pan. Chill. Cook margarine, milk and pudding. Boil for 1 minute. Add powdered sugar and spread over base. Add peanuts to remaining chip mixture and spread over top. Chill and cut into squares.
In large skillet or a wok, heat oil over high heat. Add chicken and stir-fry, until meat is firm and white (about 5 minutes). Add pineapple and green pepper; stir-fry for 1 minute. Stir in pineapple juice and Yoshida's sauces. Simmer for 2 minutes and garnish with sesame seed. Serves 4. Serve with rice.
Mix first 3 ingredients and pour in buttered pan. Mix and pour remaining ingredients over mixture in pan. Bake at 350° for 20 to 30 minutes.
Melt margarine. Add sugar, flour, cocoa, milk and salt. Stir over medium heat until smooth and thick. Serve hot with homemade biscuits.
Heat oven to 350°. Grease and flour bottom of loaf pan. In large bowl, blend first four ingredients and beat 2 minutes. Add flour, soda, salt and baking powder and blend until moistened. Beat 2 minutes at medium speed. Stir in nuts.
Put all cinnamon and 3/4 cup sugar in a plastic bag. Cut up biscuits in 4 pieces each and shake in bag until covered. Place in tube pan or in saucepan. Mix cinnamon, sugar and melted margarine. Put mixture over biscuits and bake at 350° for about 45 minutes. Remove from pan immediately. Serve warm, if you desire.
Combine corn syrup, sugar and water; cook to soft-ball stage (236°). Remove from heat; add chocolate squares and stir until chocolate melts. Add vanilla. Slowly add evaporated milk; mix thoroughly. Cool. This should be heated over hot water for hot fudge sundaes. Makes 3 1/2 cups.
Brown meat, onion, celery and bell pepper in skillet. Drain and add to broth and rice. Cook in medium-sized saucepan until rice is done. You may like the flavor you get if you put meat mixture in blender for a second or two, then pour in rice.
Sift flour, baking powder, soda, salt, cinnamon and sugar. Add oil, vanilla and eggs; mix well. Add carrots, pineapple, nuts and coconut. Then blend thoroughly. Grease and flour a 9 x 13-inch pan. Bake in a 350° oven for 35 to 40 minutes. Cool; frost with Cream Cheese Frosting.
(Meatballs will have finer texture if meats are ground together twice.) Soak bread crumbs in milk or cream 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, 1/4 teaspoon dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour. Shape mixture into 1-inch balls and brown lightly in hot butter.
Peel onions and cut into 1/2-inch slices and separate into rings. Place rings in large bowl; cover with water and refrigerate 1 hour. Drain well and dry with paper towels.
Brown meat; drain fat. Add seasoning mix and 1/2 cup water. Simmer until water cooks down (about 5 minutes). Warm tortillas until soft. Combine can of soup, sour cream and half of the cheese. Mix and set aside.
Mix dry cake mix, one egg, and vegetable oil together until the mixture is crumbly. Reserve one cup of mixture for topping. Pour the remainder of the mixture into an ungreased 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. While crust is baking, beat together cream cheese, sugar and one egg until light and smooth. Stir in chocolate chips and spread the mixture over the baked crust. Sprinkle the reserved crumb mixture over the cream cheese mixture and bake 15 minutes longer. Cool completely before cutting. Makes 3 dozen small bars.
Cream butter, adding sugar gradually. Add eggs, one at a time. Add crackers and baking powder alternately with milk to cream mixture. Add coconut and nuts. Pour into three 9-inch pans. Bake at 350° for 25 to 30 minutes.
Blend all ingredients, except crust, together in electric mixer or blender. Pour into graham cracker crust. Top with meringue or Cool Whip. Brown meringue under broiler until lightly browned. Serves 8.
In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil. Pour over dry ingredients. Stir just enough to dampen flour. Gently stir in apricots and walnuts. Pour into greased 9 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until done. Remove; let stand 10 minutes. Cut.
Cook broccoli according to package. Saute onion and celery in margarine in a nonstick skillet until clear. Mix broccoli, soup and cheese; add to celery and onion. Stir in rice, salt and pepper. Put into nonstick 1 1/2-quart casserole dish. Top with bread crumbs. Bake at 350° for 45 minutes.
Mix the first 5 ingredients. Pour into casserole. Top with crackers that have been mixed with melted butter. Bake at 350° for 30 minutes or until bubbly.
Slice bologna in 1/2-inch slices. Slice onions. Brown bologna; remove. Add oil and margarine. Cook onions some, then add bologna and salt and pepper. Cover and cook 15 minutes.
Bring to boil white sugar, brown sugar and Karo syrup and add peanut butter, salted peanuts and corn flakes. Lightly crush corn flakes. Press firmly into 9 x 13-inch pan. Melt chocolate chips and spread over top. Cut into squares while warm.
In medium bowl, blend soup mix and sour cream. Stir in remaining ingredients. Cover and chill at least 2 hours.
Melt butter. Blend in flour. Add tomatoes, onions and seasonings. Cook and stir until thick. Spoon a little bit of the tomato mixture in bottom of a baking dish. Put eggs on top of this. Cover with remaining tomato mixture. Sprinkle cracker crumbs over the top and bake at 425° until crumbs begin to brown.
Brown beef and bacon; drain fat. Add all remaining ingredients except tomatoes. Mix well and pour tomatoes over top. Bake covered in a large crock-pot or roaster for 3 hours at 325°.
Combine mayonnaise and cheese. Drain artichoke hearts well and either mash or chop finely. Mix into mayonnaise mixture and pour into baking dish. Bake at 250° until bubbly and lightly browned, about 30 minutes. Serve with crackers.
Melt oleo. Brown, watch and stir; burns easily. Add the oil, sugar, vinegar and soy sauce. Cool. Mix 20 minutes before eating.
Mix all ingredients well. Bake at 350° for 1 hour. Use large casserole. Let stand 15 minutes before serving.
Place ingredients in a bowl and put in the microwave until margarine melts. Remove from microwave and whip until creamy smooth.
In Dutch oven or large kettle, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove veggies and set aside. Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasoning. Return chicken to pan; cover and simmer for 5 minutes or until juice runs clear. Remove chicken to a serving platter; keep warm.
Mix all ingredients in a saucepan, stirring until mixture is the consistency of mashed potatoes and forms a ball. Knead until cool. Store in an airtight container.
Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let stand about 10 minutes. Scald milk. Add shortening, butter, molasses,	salt, cocoa and caraway seed. Stir. Add 1 cup room temperature water and check for temperature between 110° to 140°. Pour this mixture into bowl with yeast and stir in	cornmeal. Add	3 cups bread flour and mashed potatoes; beat thoroughly. Add 3 cups rye flour a little at a time and blend. Add rye flour until dough consistency is reached and knead 5 to 10 minutes. Place in a greased bowl; cover with a damp towel. Rise until double in bulk.	Punch down; knead lightly 1 to 2 minutes. Divide in two; shape into	rolls and place on a cookie sheet sprinkled with cornmeal; rise until	double	in bulk. Preheat oven to 350° and bake for 30 to 35 minutes. Place on a cooling rack; baste with melted butter and cover with a damp towel for soft crust.
Add whatever ingredients you want; for example, green peppers, celery, mushrooms or whatever you enjoy.
Mix sugar, vinegar and oil well. Pour over remaining ingredients; toss. Cover and chill 3 to 24 hours. Makes 6 to 8 servings. Great side dish with brats or Polish sausage.
Brown meat, onion and green pepper; drain off grease. Add 1/2 can of each kind of soup to meat mixture. Cook egg noodles in salt water; drain and rinse noodles in hot water. Add the other 1/2 can of each soup to noodles. Place noodle mixture in casserole dish, then place meat mixture on top. Add cheese on top. Put in oven at 325° until cheese is melted.
Mix warm water, sugar, yeast and salt; let this mixture set about 5 minutes until yeast has dissolved. Beat in 2 eggs. Add stick of melted margarine, then add flour; you can use mixer to beat in 4 cups, but the last 2 have to be done by hand with a spoon. Original recipe calls for all-purpose flour. I use Gold Medal Better for Bread flour. It is different from regular flour and makes rolls taste better. Knead in same bowl that you have mixed all this in. Add enough flour to get dough to where it is not sticky. Place dough in well-greased bowl. Turn it over so top will be greased also. Lay a damp cloth on top and put bowl in a warm place. This will rise in about 1 1/2 hours. Make out rolls into 4 pie plates and let rise again. Bake at eat. I bake at 400° until brown.
Fry ground beef, onions and celery in large skillet. Salt and pepper to taste. Add the soups and corn and simmer. Cook the macaroni; drain and then mix with meat mixture. Pour into 3-quart casserole. Bake at 350° for 1 hour or until celery is tender.
Combine first five ingredients; set aside. Dip chicken in salad dressing and dredge in bread crumb mixture. Place chicken in baking dish, coated with vegetable cooking spray. Bake at 350° for 45 minutes or until tender. Serves 6.
In blender, put flour, salt, baking powder, milk and egg. Blend. Add corn. Drop by teaspoons into hot oil.
In a 4-quart Dutch oven over medium heat, cook ground beef, onion, green pepper and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Pour off fat. Stir in soup, kidney beans with their liquid, chili powder and vinegar. Heat to boiling. Reduce heat to low. Simmer, uncovered, for 30 minutes, stirring occasionally. Ladle into bowls; top with sour cream and sliced green onions. Makes about 6 1/2 cups (6 servings).
About 10 minutes before serving, prepare noodles. Drain and return to saucepan. Over low heat, heat noodles, cream, oleo, salt, pepper and cheese. Toss well before serving. Serves 8.
Prepare batter following directions on box for "cake-like" brownies (this recipe is doubled). Mix all ingredients and 3/4 cup mint chocolate chips in a medium bowl. Spread batter in lightly greased 9 x 13-inch baking dish.
Combine ground beef, oil, peppers, onion, salt and pepper; cook until brown and set aside. Mix remaining ingredients and pour 1/2 of mixture into greased pan. Layer meat mixture and 1/2 cup grated cheese. Add remaining corn bread mixture. Bake for 40 to 45 minutes at 350°. Cool and cut into squares.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside.
Beat egg whites with dash of salt and vanilla until soft peaks. Gradually add sugar, beating until stiff. Fold in coconut. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° for about 20 minutes.
Blend the first 4 ingredients, then add the next 2 ingredients. Pour into buttered casserole. Top with cheese. Bake at 350° for 45 minutes.
In saucepan, combine first four ingredients and bring to boil. Boil for 1 minute. Remove from heat and add remaining ingredients. Mix thoroughly and drop by teaspoon on waxed paper.
Combine all the ingredients in a jar with a tight fitting lid, or in a cruet; shake well. This will keep well for at least 2 weeks, if refrigerated.
Tear angel food cake into bite size pieces. Layer in bottom of 9 x 13-inch dish. Mix pudding according to directions. Pour pudding over cake. Spread Cool Whip over pudding. Spread pie filling over Cool Whip as evenly as possible.