HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat broiler. Dry lamb with paper toweling; trim excess fat. Season with pepper and salt. Brush rack with oil. Arrange lamb in a single layer on rack. Broil 2 inches from heat. Cook 3 minutes per side or to desired doneness.
Dip marshmallows in hot cream which has been flavored with vanilla until outside of marshmallow is soft. Roll in finely ground pecans. Flatten slightly. Chill.
Slice onions into 1/4-inch rings; dip in buttermilk. Put fish fry into 2 Ziploc bags, drop in onions and seal. Shake to coat, then drop in deep fryer and cook until brown. (I use peanut oil.)
Let frozen dough thaw until pliable. Divide in half. On a lightly floured board, roll each dough piece out to a 9-inch square. Cover dough with layers of pepperoni or salami, cheese and ham. Roll each piece up like a jelly roll tightly. Using a little flour on fingers, pinch ends and long edge of dough. Roll tightly to seal filling inside.
Saute onion, pepper, pepperoni and mushrooms in oil (half done). Add spaghetti sauce. Cook quite awhile. Cook pasta; drain. Mix together in a large casserole dish. Sprinkle cheese on top and bake at 350° for 30 to 45 minutes or until cheese is golden brown.
Mix eggs, cottage cheese and all seasoning. Boil ziti for 15 minutes. When drained, put 1 layer of ziti on bottom of dish, then layer of cheese mixture, then layer of Muenster cheese, then pour sauce over all. Repeat layers. Bake in a 350° oven for 45 minutes to 1 hour.
Combine all ingredients in large saucepan. Simmer 15 minutes. Serves 6.
Mix together first 4 ingredients. Stir the corn syrup into bourbon. Fork into dry mix. Form into small balls. Roll in powdered sugar. Store in airtight container one week or longer.
Cream butter, sugar and honey. Beat eggs; add milk to eggs. Sift flour with baking powder. Add alternately with eggs and milk to first mixture. Add chopped figs and raisins, then add spices. (I use 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.) Bake at 350° in Bundt pan or oblong pan. Use your favorite icing. The Word tastes great!
Roll or pat biscuits into 3 1/2-inch circles; place on a lightly greased baking sheet.
Combine first 4 ingredients in bowl mixing well. Let rise 1 hour. Add next 5 ingredients; mix well. Let rise, covered, in warm place, until doubled. Knead on floured surface until smooth and elastic. Roll out on floured surface. Spread with butter. Sprinkle with mixture of cinnamon, sugar and nuts. Roll as for jelly roll and cut into slices. Place in greased baking pan. Let rise until double. Bake at 375° for 10 minutes or until golden brown. Frost while warm.
In casserole dish, place green beans. Mix soup and milk; pour over beans. Bake at 350° for 20 to 25 minutes or until it starts to brown. Remove. Top with onion rings.
Place washed chicken in a Dutch oven (do not pat dry). Add onion and carrots. Cut up margarine over top of vegetables. Season with salt and pepper. Cover; simmer over low heat until chicken is nice and soft, about 45 minutes. Remove from heat; let stand 5 minutes. Add cream; cover and let stand 10 minutes more. Serve with mashed potatoes.
Steam broccoli until separated. Cook rice as directed on package. Mix broccoli, rice, celery and soup. Top with cheese. Place in greased 2 1/2-quart casserole. Heat at 350° for 30 minutes.
Mix altogether and mold into desired shape. Place in refrigerator; chill. When ready to serve, fill center of ring with strawberry preserves. Serve with assorted crackers.
Beat eggs lightly. In a double boiler, slowly stir in flour, sugar and fruit juice. Cook until thickened, stirring constantly. Chill and fold in Cool Whip.
Cut unpared squash into 1/2 inch rounds. Saute in mixture of butter, water, garlic, salt and pepper. Cook, covered 6-8 minutes.
Brown sausage and onions. Drain. Mix with soup and rice. Make a sauce by blending flour, broth, half and half and spices. Add to sausage mixture. Place in a greased casserole dish and top with slivered almonds. Bake at 325° for 1 hour.
Bake cake mix in jelly roll pan. Soften cream cheese and beat. Mix pudding with milk. Add to cream cheese and beat until smooth. Add Cool Whip; mix and spread over cooled cake. Sprinkle pineapple over cake, then sprinkle coconut and chopped nuts. Decorate with cherries.
Blend all ingredients together and shape into a ball. Roll in 1/2 cup chopped, salted nuts. Serve with crackers.
Brown hamburger and onion. Put in casserole dish. Pour corn and juice on. Cover with Tater Tots. Spread on cream of chicken soup. Pour on chicken rice soup. Bake at 350° for one hour.
Divide fruit among 6 dessert dishes. Just before serving, spoon 1 to 2 tablespoons fruit concentrate onto each serving. Makes 6 servings.
Combine stuffing mix with hot water. Break sausage into small pieces and add to moistened stuffing mix. Stir in onion, celery, egg and baking powder until evenly distributed. Shape into balls, using 1/4 cup mixture for each ball and place in baking pan. Cover with foil, securing tightly around pan. Bake in a slow oven (325°) 15 minutes. Remove foil. Raise oven temperature to 350° and continue baking 25 minutes or until sausage is done. Makes 18 to 22 balls.
Cut steak into 6 servings. Combine flour, salt and pepper. Dredge meat in mixture. Brown meat in hot cooking fat. Pour off drippings. Add water, garlic salt, soy sauce and onion. Cover tightly and simmer 45 minutes. Add mushrooms last 5 minutes of cooking time. Thicken with flour-water mixture for gravy if desired. Fold in olives just before serving. Serves six.
Put the ingredients in a glass bowl and bake for 1 hour at 275° or until all cubed cheese is melted. Serve with Fritos.
Mix all ingredients and pour into medium size loaf pan (greased). Bake for 30 to 40 minutes at 350°.
Make sauce from first 11 ingredients and cook over low heat until thickened. Stir a little of hot mixture into 1 beaten egg, then add egg to sauce. Add crab meat mix and put into oven-proof dish. Combine 1/2 cup fine dry bread crumbs and 1/4 cup melted butter. Sprinkle over top and heat at 350° for 10 to 15 minutes or until browned on top. Sprinkle with Parmesan cheese. (Serves 4.)
Saute ground beef until brown. Add onion, green pepper and garlic. Cook 15 to 20 minutes. Add all other ingredients except cabbage; simmer, covered, for 1 hour. Add cabbage and cook 30 minutes longer. Soup will thicken when lid is removed. This soup freezes well.
Chop ham, onions and green pepper (in food processor). Mix all ingredients well. Chill for 1 hour. Shape into ball and roll in chopped nuts. Serve with favorite crackers.
Combine flour, salt and alum. Mix well with water, then add oil and knead until smooth. Add a few drops of desired food coloring. Store in airtight container.
Add garlic to meat and brown. Add Longhorn cheese and onions. Mix well. Heat soup, milk and pasteurized cheese until cheese is melted. Add onion dip mix, green chiles and chopped pimentos. Soften tortillas either in hot oil and drain or in microwave. Fill each tortilla with meat mixture. Roll tightly and place in shallow baking dish. Pour cheese sauce over top. Cover with foil. Bake 30 minutes at 350°.
Heat butter in double boiler; remove from heat and add flour. Return to heat; add milk gradually, stirring constantly, until sauce boils. Add seasonings; simmer 5 minutes. Add grated cheese and stir until melted. Serve on toast or crackers (also good on macaroni).
Heat milk until warm; add melted butter. Put 2 (1/4-ounce) packages of yeast in 1/2 cup of warm water. Add to milk the sugar, yeast, eggs and cardamon. Add flour; knead until firm and smooth. Cover with towel; let rise until double bulk. Knead until smooth. Divide into 4 greased bread pans. Cover; let rise. Bake at 350° for 30 minutes. Remove from oven. Brush with 1/2 cup coffee and 1/2 cup sugar (optional).
Bake at 400° to 425° for 10 minutes, then 300° to 325° for 30 minutes.
Combine Rhubarb, Strawberries, Tapioca, Sugar, Salt and Nutmeg in large sauce pan. Let stand 15 - 20 minutes. Bring mixture to boil; stir gently until thickened. Remove from heat and let cool for 1 hour. Pour in pie crust and cover with pie crust. Put lines in top of pie. Sprinkle top with 1 - 2 teaspoons of Sugar. Cover edges with aluminum foil. Bake 30 minutes at 375. Take out. Remove foil and put back in for 10 - 15 minutes. Cool and enjoy.
Preheat oven to 425°. Place raisins and water in saucepan and cook until tender. Blend sugar with flour and add to raisin mixture and cook over low heat until thickened, stirring frequently. Add nuts, lemon rind and juice. Stir. Cool and pour into pastry shell. Seal with top crust. Bake 45 to 50 minutes.
Wash beans. Place in large kettle. Cover with water 2-inches. Add 2 tablespoons salt. Soak overnight. Drain in morning. Add 2 quarts water and ham hocks or ham. Bring to boil. Simmer slowly 3 hours. Add onion (tomatoes, if desired). Season with chili powder, lemon, salt and pepper. Remove ham hock or ham. Cut up meat and add to soup. Good with tossed salad and crackers.
Gently cook wild rice in water and 2 teaspoons salt for 20 minutes. Drain, if necessary. Brown meat. Rinse mushrooms, cut off tops of stems, slice caps and saute with onion and celery in butter for 5 minutes.
Beat egg whites until very stiff. Add slowly sugar and baking powder. Crush 21 crackers (about 1 cup). Add pecans to the crackers. Fold this into egg white mixture and add vanilla. Grease a deep pie plate. Fill and bake for 30 minutes at 350°. Refrigerate overnight. Top with whipped cream. Use Ritz crackers.
Cream butter and sugar. Add eggs, vanilla and dry ingredients, mixing well. Add fruit and nuts; mix well. Spoon onto cookie sheet covered with parchment paper. Bake at 375° for 10 to 12 minutes.
Spread beans on platter. Peel and mash avocado. Season with lemon, salt and pepper. Mix well and spread over top of beans. Mix sour cream, mayonnaise and taco mix and spread over avocado. Sprinkle on onion tops, tomatoes and olives. Top with grated cheese. Chill for several hours. Serve with nacho chips.
Combine water, cinnamon and cloves in saucepan. Bring to a boil. Remove from heat. Let stand 5 minutes. Chill. Strain. Combine chilled mixture with grape and lemon juice just before serving. Mix well. Pour over ice in punch bowl. Add ginger ale. Garnish with grapes. Makes 30 servings.
In a bowl, blend soup and sour cream until smooth. Stir in remaining ingredients. Chill 3 hours. Serve in chilled bowls. Serves 3 or 4. A good summer soup.
Use blender to make vanilla wafer crumbs. Mix well with orange juice and coconut. Use hands to form walnut sized balls. Roll in either powdered sugar or coconut. Do not bake. Makes 3 to 4 dozen. Put cookies in closed container. May freeze.
Cook broccoli as directed; drain. Saute onion in butter in large saucepan. Add soup, mushrooms, cheese and almonds. Cook over low heat, stirring constantly, until cheese melts. Mix with drained broccoli.
Mix together and put in greased mold. Place in pan of water and bake for approximately 40 minutes or until set. Turn out onto serving dish and fill cavity with peas.
Mix all; bake about 1 hour in a moderate oven. Use clam juice instead of water unless you are worried about salt intake. Serves 6 to 8. Delicious and easy.
Peel, quarter and boil potatoes about 20 minutes and reserve 3/4 cup of the potato water. Brown meat, pour off fat. Add onion, celery and garlic; cook for about 10 minutes. Dissolve cornstarch in potato water; add oregano, Tabasco, Worcestershire sauce, beef bouillon, salt and pepper to taste. Combine liquid mixture with meat mixture and simmer until mixture thickens. Prepare mashed potatoes in usual manner, put in a low casserole dish to look like a pie. Spoon thickened meat mixture over bottom on potatoes and bake 15 minutes at 350°. Remove from oven and sprinkle cheese over meat mixture; return to oven until cheese is melted. The potato crust will have browned lightly, giving the appearance of pie crust.
Combine water and bouillon in saucepan. Bring to a boil; let bouillon dissolve. Add carrots, celery, potato and rosamarina. Simmer about 10 minutes. Saute onions in butter until soft. Add to soup. Make roux with remaining butter and flour. Add more butter if preferred.
Mix dry ingredients; pour in beaten eggs. Mix well. Add the rhubarb and mix well. Bake at 450° for 10 minutes, then at 350° for 20 minutes or whatever time it takes for crust to brown and custard to set. Some of rhubarb will come to the top.
Cut loaf diagonally into 1-inch slices. Mix remaining ingredients. Spread mixture on one side of each slice of bread. Reassemble loaf. Place in a paper lined basket or on a dinner plate. Cover with paper towel and microwave on Medium (50%) 1 minute. Rotate basket 1/2 turn. Microwave until warm and cheese starts to melt, 1 to 1 1/2 minutes longer.
Mix all ingredients except bacon and rolls together and broil burgers on the grill, preferably. Top with cooked bacon slices and favorite condiments.
Slice muffins in half. Cut each half into fourths. Arrange on 2 cookie sheets. Mix ingredients well with electric beater (except crab meat). Fold in crab meat; spread on pieces of muffins. Broil until they puff up and get bubbly and a little brown. Serve hot. Makes 48.
Brown meat and onions; add drained beans and soup. Put into casserole. Mash potatoes; add milk, egg and seasoning. Mound on hamburger. Bake about 30 minutes, uncovered, at 350°.
Spread apples in an 8 x 11-inch pan. Sprinkle cinnamon and nuts over apples. Sprinkle cake mix over all. Melt margarine and mix with milk; pour evenly over mix. Bake at 350° until golden brown, approximately 30 minutes.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm and add to dry mixture. Beat well; add remaining flour to make it stiff. Place in 2 greased and cornmeal sprinkled loaf pans. Cover and let rise in a warm place 45 minutes. Bake at 400° for 25 minutes.
Combine cake mix, eggs and water; beat for 4 minutes. Pour into a 9 x 13-inch pan and bake on second rack for 17 minutes at 350°.
Grease casserole; place 3 slices cut up bread on bottom. Add half the sausage and cheese. Repeat layers. Beat eggs; add milk and mustard, then pour over all. Bake at 375° for 1 hour.
Scald milk; remove from stove and add beaten eggs, sugar and salt. Stir fast. Pour into 10 custard cups, which have been set into a large pan of hot water. Sprinkle with cinnamon. Bake at 400° for 10 minutes. Then reduce heat to 350° for 30 minutes. Remove from pan and cool.
Dissolve Jell-O in boiling water; let stand to room temperature. Add crushed pineapple and blueberry pie filling. Top with Cool Whip when ready to serve.
Mix ingredients. Spread on bun. Top with slice of sharp cheese and broil to melt cheese. Top with other half of bun.
Brown meat with celery and onions. Combine with remaining ingredients. Mix and spoon into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour or until rice is done.
Mix together Jell-O powder and cottage cheese. Fold in Cool Whip. Add fruit and nuts. Ready to serve immediately or may be stored in refrigerator.
Mix all ingredients. Pour over raw chicken and marinate. Best if grilled over an open-pit fire, but can be used for baked chicken with oven at 375.
Mix sour cream and seasoning mix together. Add additional hot pepper seasoning to taste. Let stand at least 10 minutes for flavors to blend. Refrigerate until serving time.
Mix sugar, butter and milk in a heavy 4-quart saucepan. Bring to a full boil. Stir constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234° on candy thermometer, stirring constantly to prevent scorching. Remove from heat. Stir in Marshmallow Creme and vanilla until well blended.
Beat cream cheese until fluffy. Stir in ReaLemon. Stir in remaining ingredients.
Cut the shortening into the dry ingredients, then add the milk. Mix into ball and roll out on a floured board as thin as possible. Cut in squares and drop in boiling broth. You can also freeze them and cook at a later time. They freeze well.
Stir (beat) well. Spray bottom only of souffle (or casserole) dish. Pour mixture into dish. Place dish in cake pan. Fill cake pan with water. Bake at 350° for 1 hour or until done, or knife inserted in middle comes out clean. (Ovens vary, it takes approximately 1 1/2 hours.)
Combine and cook slowly. After mixture is dissolved, boil for 2 minutes. Makes 11 cups of syrup.
Mix crushed pretzels, one half cup of the sugar, butter and pecans together. Press mixture very lightly into a 13 x 9 inch pan. Bake at 350 degrees for 8 to 10 minutes. Cool. Combine cream cheese, one cup sugar and whipped topping. Spread on top of pretzel layer. Dissolve gelatin in boiling water. Add frozen strawberries. When 75 percent congealed, put on top of cream cheese layer. Refrigerate for several hours or overnight before serving.
In a large bowl, combine flour, oats, brown sugar, baking soda and butter. Blend well to form crumbs. Press 1/2 of mixture into greased 9 x 9-inch pan. Bake at 350° for 10 minutes. Sprinkle chocolate chips and nuts on top. Blend caramel sauce with 3 tablespoons flour. Pour mixture over chips and nuts. Sprinkle with remaining crumb mixture. Bake for 15 to 20 minutes at 350°. Chill for 1 to 2 hours. Cut into bars.
Use a 13 x 9-inch pan. Preheat oven to 400°. In large bowl, stir flour and salt. Cut the butter in until crumbly, use a fork. Beat egg yolk and add enough milk to make 2/3 cup. Stir into flour mixture; blend with fork. Mix with hands. If too sticky, add a little more flour. Divide dough in half. Make 2 balls. Roll out dough thin; stretch with hands. Don't grease pan. Fill bottom of pan with 1/2 of dough rolled thin. Spread 1 cup crushed cornflakes over crust. Mix apple slices, sugar and cinnamon in a bowl; spread over cornflakes. Place second 1/2 of dough, rolled out, on top of mixture as a top crust. Use fork to seal edges. Beat egg white until frothy and spread over crust. Bake at 400° for 50 to 60 minutes or until golden brown. Let cool slightly.
Beat egg whites separate. Cream butter, sugar and cream cheese well. Add egg yolks and flour, a little at a time. Add egg whites last. Bake in tube or loaf pan at 325° for 1 1/2 hours. Turn oven on after you set cake in.
Cook potatoes as directed on packages. Then in mixing bowl, combine potatoes, cream cheese, and sour cream. Blend together till smooth. Place into baking dish and bake for 1 hour at 300 degrees. Serve and enjoy.
Spread steak with butter and layer onion over top. Sprinkle remaining ingredients. Roll up tightly and tie securely. Brown in olive oil, turning often so as not to burn. Lower heat; add wine. Cover and cook slowly until fork-tender, about 1 hour. Braciolone may also be cooked in tomato sauce.
Blend margarine, flour and cream cheese together. Drop into greased miniature muffin pans, and press to form cups. Mix eggs, brown sugar, vanilla, salt and nuts together and fill "up." Bake for 25 minutes at 350°. Makes 6 dozen.
Prepare cake as directed on box. When cake is baked and still hot, pour pineapple with juice over cake and cool. Prepare pudding; omit 1/2 cup of milk to each box. Mix the cream cheese with 1/2 cup milk; blend into pudding. Spread over cake. Top with Cool Whip. Refrigerate.
Cook first 6 ingredients in double boiler (or heavy club aluminum pot), stirring occasionally until it thickens and drops from spoon in big blobs. Remove from fire; add butter and vanilla. Let cool completely, stirring occasionally. Arrange alternate layers of pudding, bananas and vanilla wafers in a glass loaf pan. Start and end with the pudding. Beat egg whites until they start to stiffen. Add cream of tartar and sugar, beating on high speed until forms stiff peaks. Top pudding with meringue and brown lightly in oven under broiler. Watch very carefully and do not overbrown. Chill thoroughly until cold to set pudding. Best served the same day.
Cook celery in small amount of water for 10 minutes. Drain and mix soup, water chestnuts and pimentos. Toss bread crumbs, slivered almonds and melted butter. Bake at 350° for 35 minutes.
Prepare rice according to directions. While rice cooks, place chicken breasts between 2 sheets of plastic wrap. Using meat pounder or rolling pin, pound to 1/4-inch thickness. Set aside.
Preheat oven to 350°. Melt the margarine in an 8 x 11-inch Pyrex dish. Add the graham cracker crumbs and press lightly. Layer the chocolate chips, coconut and nuts. Then drizzle the condensed milk over all. Bake 23 to 30 minutes. If you want them thicker, use a smaller dish.
Brown chicken, arrange in casserole over raw rice. Mix all soups together with 1 cup of water. Pour over chicken and rice. Bake at 350° for 1 hour and 15 minutes.
Mix ingredients for crust, press into spring-form pan and bake at 325° for 10 minutes.
Mix sugar and Kool-Aid in quart jar with water to make syrup. Refrigerate before adding to rest of punch. Mix together syrup, sherbet and ginger ale. Will make a mauve color punch.
Combine first 4 ingredients. Line a cookie sheet with foil. Spray foil with vegetable spray. Place enough of the crumb mixture for one chicken in a plastic bag. Shake pieces until thoroughly coated. Place in pan, not touching. Bake for 1 hour at 375° or until done. Do not turn. Discard the used crumb mix. Store unused mix in a tightly covered container.
Salt and pepper roasts. Bake in a roaster, uncovered, at 325° for 1 hour. Place sliced onions on the roast. Cover and bake another 1 1/2 hours. Separate beef and juice. Cool overnight. Slice beef thin. Add 1 1/2 cups water and bouillon to the juice.
Cook noodles and drain. Cook onions and garlic in butter. Add noodles and remaining ingredients. Turn into greased 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 25 minutes. Sprinkle with paprika. Pass grated Parmesan cheese.
Mix shortening and 1 cup sugar; beat well. Add unbeaten egg; beat again. Add molasses; mix well. Mix dry ingredients and add, mixing well. Form into small balls and dip in white sugar. Place on ungreased cookie sheet. Bake at 350° until they crack (about 10 minutes). Don't overbake.
Combine all ingredients; place in a greased dish. Bake at 350° for 15 to 20 minutes. Cut into 1-inch squares. Serve warm.
Spread sauce on muffins. Sprinkle cheese over sauce. Broil until cheese is melted. Eat. Yum yum!
Combine all, except marshmallows, in mixing bowl. Bake at 350° for 30 to 35 minutes. Remove from oven. Top with marshmallows. Return to oven for 10 to 15 minutes or until marshmallows are browned.
Saute the onion in part of the melted butter. Combine all ingredients to crock-pot. Stir to mix. Slow cook for 6 hours.
Cook onion, green pepper and flour in margarine until golden brown. Add meat mixed with salt and pepper. Brown well. Add mushrooms and soup. Cook about 5 minutes. Add sour cream and heat until all mixture is hot. Serve on noodles or rice. Makes 4 to 6 servings.
Melt oleo in saucepan. Add garlic and seasoning salt. Let simmer for 1 minute. Pour over cereal and nuts. Bake at 250° for 2 1/2 hours. Stir every 15 minutes. Remove from oven. Let cool and serve.
Bring sugar, Carnation milk and margarine to boil over medium heat. Boil for 5 minutes. Stir constantly. Remove from heat. Add 1 teaspoon vanilla, 1 cup crunchy peanut butter and marshmallow cream. Beat until creamy. Pour into long Pyrex dish which has been sprayed with Pam. Let cool and cut.
In 9 x 13-inch pan, put browned hamburger on bottom; sprinkle dry onion soup mix over hamburger. Add vegetables and mushroom soup. Put Tater Tots on top and bake at 350° for 1 1/2 to 2 hours.
Put tomatoes and onions through a food chopper. Add all other ingredients and boil for 2 hours or until thick, stirring frequently to prevent burning. As soon as sauce is desired consistency, pour into sterilized jars and seal at once.
Brown bacon and onion; add catsup, brown sugar and Worcestershire sauce. Simmer 2 minutes. Drain beans and place in dish. Pour sauce over beans. Do not stir. Bake uncovered at 350° for 25 minutes.