HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken in a crock-pot until done. Pull chicken apart or cut up to desired consistency. Grated cheese on top of chicken and sprinkle with seasoned salt and pepper. Make oval patties and roll in crescent roll. Place in casserole dish. Mix cream of chicken soup with 1 can chicken broth from crock-pot real good. Pour some on each roll and the rest in the bottom of dish.
In bowl, sift flour. In separate bowl, dissolve yeast in 3 tablespoons water. Add lukewarm water, shortening, sugar and egg. Slowly add flour; blend well. Refrigerate overnight. Shape the dough into rolls. Let rise in warm place. Bake in 350° oven until lightly brown on top. Makes 3 dozen.
Combine corn, broccoli, 1/2 cup crumbs, onions, 2 tablespoons oleo, salt and pepper. Put into casserole. Combine 1/2 cup crumbs and remaining oleo. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 35 to 40 minutes. Serves 6.
Cook noodles as directed on box. Drain and set aside. Line the bottom of loaf pan with cheeses (1/3). Layer 1/3 of noodles. Sprinkle with 1 tablespoon sugar; top with cheese. Repeat process, ending with cheese. Pour evaporated milk on top; salt and pepper. Bake at 350° for 1/2 hour.
Soften gelatin in water in small saucepan. Cook and stir over low heat until gelatin is dissolved. Combine the gelatin, milk, sweetener and cream cheese in blender. Cover and blend smooth. Add pudding mix, lemon juice, rind and salt. Cover and blend smooth. Spoon into pie shell and chill until set.
In a saucepan combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Place pork roast in a large resealable plastic bag; add half the marinade. Cover and refrigerate overnight, turning occasionally. Transfer remaining marinade to a bowl; cover and refrigerate.
Drain pineapple, reserving juice. Combine sugar, flour, egg and pineapple juice in a small saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Cool. Combine pecans and fruit; add dressing, stirring well. Chill before serving. Makes 10 to 12 servings. May want to put bananas in just before serving.
Wash beans; trim ends and remove strings. Arrange beans in a steaming rack placed over boiling water; cover and steam 8 to 10 minutes. Plunge beans into cold water; drain and set aside. Coat a nonstick skillet with cooking spray; melt margarine in skillet over medium heat. Add mushrooms and garlic; cook, stirring constantly, 3 minutes or until tender. Add green beans and remaining ingredients. Cook 3 minutes or until heated. Yield: 4 servings.
Mix juices, adding some of the cherry juice and carbonated beverage in large punch bowl. Add other ingredients, except for lemon, lime and sherbet. Scoop sherbet by the spoonful to float on top of punch. Use enough to almost cover the top. Blend gently. Place lemon, lime and mint sprigs in center for garnish.
Prepare pudding mix with vermouth and milk. Soak raisins in 1/2 water and 1/2 cup vermouth overnight. Whip cream and fold into pudding with nuts and raisins (drained). Pour filling into graham cracker pie shells. Freeze until firm. Top with whipped cream and allow to thaw slightly.
Blend all ingredients together until creamy. Chill before serving. Yields 1 cup.
Place beans in large pot. Add enough cold water to cover by at least 3 inches and soak overnight. Place chicken in large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.
Combine all. Put in crock-pot on high, 4 to 5 hours.
Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes.
Cut cucumbers lengthwise into halves; remove seeds. Cut each half into 1/2 inch slices. Mix cucumbers, soup, water chestnuts and milk in 3 quart saucepan. Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento. 8 servings; 40 calories per serving.
Place chops in buttered baking dish. Season with salt and pepper. Cover with thinly sliced apple slices. Sprinkle lemon juice and cover dish tightly. Bake 1 hour at 325°. Remove cover. Brush with butter and bake for 15 to 20 more minutes.
Blend everything except chutney and onions with electric beaters or with a food processor. Spread in a shallow dish and chill until firm. Spread chopped chutney on top and sprinkle onions on top of chutney.
Beat egg whites stiff. Gradually add sugar. With rolling pin, crush Ritz crackers plus chopped nuts. Fold this into egg whites. Grease 9 x 13-inch pan. Bake at 350° for 30 minutes. Let cool.
Heat oven to 350°. Grease loaf pan. Mash bananas. Mix all ingredients. Pour into loaf pan. Bake for 1 hour.
Chase wild bullfrogs 3 miles and gather up hops. To them, add 10 gallons of tan bark, 1/2 pint of shellac and 1 bar of homemade soap. Boil 36 hours, then strain through an I.W.W. (I won't work) sock to keep it from working. Add 1 grasshopper to each pint to give it a kick. Pour a little into the kitchen sink. If it takes the enamel off, it is ready for bottling.
Mix together the hamburger, egg, salt, minced onion, catsup and Worcestershire sauce and shape into patties.
Peel and boil potatoes; mash when cooked. Add potatoes, sugar and eggs and mix with spoon, then add flour, cinnamon, salt, vanilla flavoring and melted butter. Mix in mixing bowl until smooth texture. Then add in pie crust. Cook 45 minutes at 450° in oven. Can cook on 425°. Preheat oven.
Wash and dry brisket. Bring to room temperature and sprinkle with meat tenderizer. Place meat fat side up in roaster. Combine catsup and horseradish. Spread over meat. Add water until about 1 inch deep. Cover. Cook 6 hours at 225°. Cool and slice. Reheat slices in foil when ready to serve. Serve with barbecue sauce.
Sift all dry ingredients, then add liquids. Pour into greased pan. Bake at 450° for 40 minutes.
Dip cheese in egg and then in bread crumbs. Saute cheese in butter until inside of cheese is melted. Remove from pan. Saute chives in same pan for just a minute, then pour over cheese. Serve with thin slices of French bread. Serves 4 to 8.
Cut sausage into 1/2-inch pieces and brown slowly in a skillet. Remove from pan. Dredge the beef cubes in flour, salt and pepper; brown in the drippings in the skillet. Remove from pan and set aside with sausage. Saute onion in drippings. Place onion, sausage and beef cubes in pot. Add remaining ingredients and bring to a boil, stirring constantly. Place mixture in 3-quart casserole. Cover and bake at 300° for 2 hours and 20 minutes.
Sift first four ingredients, add milk, egg yolks and melted shortening. Mix thoroughly, Fold in stiffly beaten egg whites. Cook on well-greased waffle iron.
Blend all ingredients; press against the bottom and sides of a spring-form pan. Bake at 400° for 8 to 10 minutes.
Dissolve jello in hot water. Stir in lemon juice and 1/4 cup pineapple syrup. Chill until egg white consistency. Fold in 1 cup well drained pineapple and almonds. Add 1 tablespoon sugar, 1/8 teaspoon almond flavoring and 1/8 teaspoon salt to 1/2 cup whipping cream. Beat until thick and fluffy. Fold into gelatin and chill.
Combine yogurt and Cool Whip. Serve with fresh fruit (strawberries, bananas, grapes, peach and pear slices) and/or vanilla wafers.
Melt margarine in 1 c. boiling water; add flour and a dash of salt; stir vigorously. Cook and stir till mixture forms a ball that doesn't separate; remove from heat and cool slightly. Add eggs and beat until smooth; stir in cheese. Drop dough onto greased baking sheet using 1 level tsp. dough for each puff. Bake at 400° about 20 minutes. Cool and split. Combine remaining ingredients and fill each puff.
Preheat oven to 375°. Cover a 14-inch pizza pan with aluminum foil. Cut cookie dough into 1/8 to 1/4-inch rounds. Arrange in slightly overlapping pattern, covering pan completely. Press to seal. Bake until puffed and golden, about 10 minutes. Cool completely. (This can be done 8 hours ahead of time.) Combine the cream cheese, sugar, brandy and vanilla in bowl; spread evenly over crust. Arrange fruit slices in circular pattern over filling. Start with strawberries, then kiwi, then bananas, repeating until completely filled. Melt apricot preserves with the brandy in small saucepan over low heat; brush over fruit. Cover; chill for 1 hour before serving.
Combine all ingredients except bread crumbs and put into a greased loaf pan. Top with buttered bread crumbs and bake at 350° for 30 minutes.
Brown rice lightly in oil in a 10-inch skillet. Add onion and green pepper; saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, 35 to 40 minutes until rice is done.
Rice the potatoes, using a food ricer, into a large mixing bowl. Add the sauerkraut, ham, egg yolks and 1/4 cup of mustard. Mix well and season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment-lined baking sheet. Freeze for 30 minutes.
Bring syrup and sugar to full boil; remove immediately from heat. Mix in peanut butter and cereal. Press into a greased 9 1/2 x 13-inch pan. Melt chocolate and butterscotch chips. Spread as icing over first mixture.
Grease baguette pans or spray with vegetable spray. Sprinkle yeast over 1/2 c warm water and add 1 tsp. sugar. Stir to dissolve. Let stand until yeast is foamy, about 5 minutes. Combine flour, salt, 1 tsp. sugar, and yeast mixture in work bowl of food processor. With machine running, slowly add the 1/2 c warm water, adding more if necessary to form a soft ball. Let machine run for about 1 minute. (Add a few Tbsp. of flour if dough is too sticky.) Transfer dough to floured board and knead for several turns. (Not absolutely necessary if dough it to sticky to handle, or if you are in a hurry!) Divide dough in half and shape into 2 long, thin cylinders, about 8 inches long. Transfer to prepared pans and cut 3 or 4 diagonal slashes on top of each loaf with a razor blade. Cover and let rise in warm place until doubled, about 45 minutes. Preheat oven to 450. Put bread into the oven and immediately toss 1/4 c cold water onto oven floor and close door. Bake for 10 minutes. Reduce heat to 400 and bake 15 minutes longer, or until loaves are golden brown. Transfer to a rack to cool.
Mix Karo syrup in medium saucepan. Bring to boil until you see bubbles. Remove from heat. Stir in peanut butter and corn flakes and mix well. Drop by heaping teaspoonfuls onto waxed paper. Cool.
Mix all ingredients, except lemon slices. Pour into lightly greased 13 x 9-inch casserole dish. Arrange lemon slices on top. Bake at 350° until bubbly (20 to 30 minutes). Serves 8. Can be prepared a day ahead.
Wash grapes and put in crock (a few green ones, too); crush. Add boiling water, cup for cup, the same amount as grapes. Cover with cheesecloth. Leave for 10 days. Strain. For 1 gallon of liquid, add 4 pounds of sugar, then let work for 2 weeks. Bottle and put a balloon on bottle until it stops working, then drink. The longer you wait, the better it is, like 6 months or more.
Combine the cream cheese and milk, mixing well. Add onion and horseradish. Add crabmeat; stir lightly. Bake at 350° for 20 minutes, until hot. Serve with snack crackers and fresh vegetables.
In large bowl, combine the pudding mix, pineapple (undrained) and sour cream. Mix until well blended. Pour into pie crust. Garnish with listed ingredients. Chill 2 hours.
Preheat oven to 350°. Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of yams and apples. Dot with margarine. Bake for about 40 minutes.
Combine liquids and add thawed strawberries. Garnish with orange twists and whole strawberries. Serves 48 people.
Cook and drain beef. Mix in taco seasoning, tomato sauce and kidney beans. Place mixture in 2-quart baking dish. Microwave for 5 minutes on High. Top with cheese and chips. Microwave for 2 minutes more. Serve with salad and baked potato.
Tear off a 36 x 18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18 x 18-inches. In a large mixing bowl, combine sliced potatoes, unreeled garlic cloves, 1 tablespoon olive oil and salt; toss gently. Place potato mixture in the center of the foil. Top with rosemary sprigs. Bring up the two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the potato mixture, leaving space for steam to build. Preheat gas grill. Adjust heat for direct cooking. Place foil packet on grill rack over medium heat. Cover and grill about 25 minutes or until potatoes are tender. Discard rosemary sprigs.
Cut bacon slices in half. Arrange in two layers on paper towel with paper between layers and on top. Cook 3 minutes until partially done. Drain oysters. Dip each one in cream. Roll in breadcrumbs mixed with seasonings. Wrap each coated oyster in bacon and hold together with toothpick. Roll again in coating. Arrange on paper plate, double paper toweling top and bottom. Cook 2 minutes. Serve hot.
Mix cracker crumbs, melted butter, salt and pepper. Put a layer in bottom of a baking dish, then a layer of oysters. Repeat and top with crumbs. Never have more than 2 layers of oysters so they will cook evenly. Pour milk over oysters and crumbs in the baking dish. Bake at 350° for 45 minutes.
Have beef cut 1/2-inch thick to butterfly. Parboil lobster 2 minutes. Put lobster end to end inside meat and roll tightly. Tie with string every 1-inch. Roast at 425° for 45 to 50 minutes for rare. Top with bacon for 5 more minutes. Saute onion, garlic, lemon juice and wine for sauce. Each slice in lobster surrounded by beef in wine sauce.
Mix together the chicken, soup and cheese. Drain vegetables; add to mixture. Fix one pie crust in a 9-inch or a little bit bigger pie pan. Pour mixture in, then top with other pie crust. Cut slits in top of crust. Bake at 375° for about 35 minutes, or until brown and bubbly.
Boil cauliflower in salted water for 15 minutes. Drain, cool and break into small pieces. Combine all ingredients and mix thoroughly. Chill.
Mix all ingredients with enough cold water to hold together. Shape into small balls; flatten. Bake at 400 degrees for 8-10 minutes.
In large punch bowl or pitcher, combine lemonade flavor crystals with orange slices. Stir in cold water and grenadine. Chill at least 2 hours. To serve, add remaining ingredients and if desired pour over ice.
In small sauce pan beat milk and butter until very warm. In large bow combine warm liquid, 2 cups flour, sugar, salt, yeast and egg; beat 4 minutes at medium speed. by hand, stir in remaining flour to form a stiff batter. Cover, let rise in warm place until light and doubled in size (30 - 40 minutes).
Melt margarine in a 1 1/2-quart baking dish. Pour soups together and mix well into baking dish. Then add mushrooms and white rice. Put into oven and bake at 325° for 1 hour. VERY EASY!
Preheat oven to 350°. Combine all ingredients except ketchup. Mix thoroughly. Put mixture into oiled loaf pan and spread ketchup on top. Bake 1 to 1 1/4 hours. Serves 4 to 6.
Preheat oven to 450°. Spray a 4-cup baking dish with nonstick cooking spray; set aside. In a large pot of rapidly boiling water, cook macaroni 8 to 10 minutes, until tender; drain. Return macaroni to same pot and combine with remaining ingredients. Spoon mixture into prepared dish; bake 15 to 18 minutes, until golden and bubbly. Let stand 5 minutes before serving.
Cut 1 stick margarine in slices. Line long cake pan with waxed paper. Put butter in pan and melt. Sprinkle coconut and nuts in melted butter in bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. Melt the 1/2 stick margarine and mix with softened cream cheese and powdered sugar. When mixed good, spoon over the cake mixture. (I put about 4 or 5 spoons down each side and down middle when done.) Turn out in long Tupperware box and spread icing mixture over cake.
Melt butter, chocolate and peanut butter together. Can use the microwave oven. Stir well and pour over Crispix cereal. Put powdered sugar in large paper bag and shake to coat. Store in airtight container.
Cream shortening and brown sugar together well. Blend in egg. Sift flour, soda and salt together. Add half of flour mixture, then add cherry juice and milk. Stir in remaining flour mixture and mix well. Blend in chocolate, nuts and cherries. Drop by teaspoonful onto ungreased baking sheets. Bake at 350° for 12 to 15 minutes. Frost with chocolate frosting and top with a cherry.
Mix all ingredients together. Grease a 9 x 12-inch pan with part of the oil. Bake for 30 minutes in a 350° oven. If not brown, place under broiler briefly; watch carefully so it doesn't burn.
Crush cookies in blender. Cream the cream cheese, margarine and powdered sugar. Mix pudding mix with milk. Fold the cheese mixture into the pudding mixture and then fold in the Cool Whip. Use 8 to 10-inch plastic or ceramic flower pot (line bottom with foil). Alternate layers of cookies and cheese mixture. End with a cookie layer. Arrange silk flower to make a beautiful blooming plant.
Combine potatoes, carrots, celery, onion, salt and pepper. Add water. Cover and simmer 10 minutes. Do not drain. Make a cream sauce with margarine, flour and milk. Add cheese. Stir until melted. Add corn and undrained vegetables. Heat. Do not boil.
Cut wieners into 10 pieces each. Put into pot and add ketchup, barbecue sauce and sugar. Stir and let simmer for 10 to 15 minutes. Will serve 40 people easily.
Cook broccoli until tender; drain well. Mix all ingredients together, except the buttered cracker crumbs. Pour mixture into casserole. Top with crumbs. Bake at 350° to 400° for 20 minutes.
Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts. Grease bottom only of loaf pan. Pour into pan and bake at 350° for about 1 hour and 10 minutes. Cool slightly; remove from pan and cool completely on wire rack.
Mix all ingredients. When ready to serve, add 1 quart ginger ale. Garnish with lemon slices and clove sticks.
Combine vinegar, sugar and spices in a 4-quart bowl. Microwave 4 minutes, stirring once. Add cucumber and onion slices. Stir and cover with Saran Wrap. Turn back edge to vent. Microwave 3 minutes. Stir well. Re-cover and microwave 2 minutes. Let stand covered 10 minutes. Spoon into jar. Chill before serving.
Combine the stock, potatoes and saffron in medium saucepan. Cook on high; bring to boil and cook until fork-tender. Let set for about 10 minutes. Drain and reserve 1/2 cup of the liquid.
Salt and pepper pork chops. Place in bottom of pan. Layer with potatoes. Pour mushroom soup on top. Bake at 350° for 1 hour and 45 minutes.
Grease a cookie sheet. Spread dough over whole cookie sheet. Layer the center third of dough with cold cuts. Saute onions and peppers in margarine and layer on top of cold cuts. Sprinkle spices and cheese and spread mustard on top. Cut each side of dough in 8 equal parts, cutting the edge of filling. Fold strips to center, alternating sides. Pinch together and seal to make a loaf. Bake at 350° for 15 minutes or until brown. Slice into equal slices.
Brown bacon and remove strips from pan. In grease, brown onion and bell pepper and add other ingredients. Simmer approximately 30 minutes or until it is desired consistency.
Warm soup; dissolve gelatin and add to soup. Add softened cream cheese. Add remainder of ingredients and pour into mold or plastic bowl. Chill.
Brown and drain hamburger. Place nachos in 9 x 13-inch pan. Layer meat and taco seasoning. Mix soup and milk and spread over meat. Add other ingredients as desired and top with Mozzarella cheese. Bake at 350° for 30 minutes.
Cream butter and sugar. Add one egg at a time. Mix flour, honey, lemon juice, vanilla, soda, baking powder, cinnamon, nutmeg and fold in with butter and sugar. Then fold in raisins, dates, pecans, almonds, cherries and pineapple. Drop by teaspoons on cookie sheet and bake 15 minutes at 350°.
Combine all ingredients. Put in 1 1/2-quart casserole. Bake, uncovered, at 375° for about 1 1/4 hours. Stir occasionally. Top with orange twists to serve. Serves 6.
Cream together the potatoes, butter, salt and flavoring. Stir in sugar. Add coconut. Drop by teaspoon on waxed paper. Cool until set. Makes about 3 dozen. Melt the Candi-quick and dip balls in chocolate.
Cut meat in thin strips. Separate onion into rings. Combine beef, onion, salt and pepper. Sprinkle with lemon juice. Stir in sour cream. Chill.
Preheat oven to 350°. Turn down TV; Brandon and Nathan like it loud!!! Remove Hank's toys from the countertop. Measure 2 cups flour. Get baking powder; remove Luke's hands from flour. Put flour, baking powder and salt into sifter, after you take it away from Kyle. Vacuum mixture off kitchen floor where Mandy spilled it. Get an egg. Ooops! Natasha tripped you up.
Butter 9 x 13-inch pan. Mix pudding with milk. Add Cool Whip. Pour 1/2 of mixture over crackers, then remaining pudding. Add another layer of crackers and refrigerate 1 hour. Frost with Betty Crocker chocolate frosting.
Combine 1/2 Kool-Aid, 1/2 pineapple juice and 1/2 7-Up in a Jell-O ring. Add any amount of cherries, chunk pineapple or fruit cocktail. Freeze to form ice ring.
Beat whipped topping mix with 1 cup milk and vanilla, using large mixing bowl. Beat at high until topping thickens. Add remaining milk and the pie/pudding filling mix; blend at low. Beat high for 2 minutes. Spoon into pie shell. Chill for 4 hours. Serves 6.
Mix cream cheese, onion, horseradish, and drained shrimp. Shape into a ball. Spread cocktail sauce over ball.
Boil broccoli and rice until done, then drain. Saute onion (chopped) with oleo until tender. Mix all together and cook in oven until cheese melts.
Cook the hot dogs in the microwave for 3 to 5 minutes. Slice hot dogs, down the center, and put cheese inside. Wrap the hot dog in a crescent roll. Bake in oven for 10 minutes at 350°. Yummee!
Mix stuffing and butter. Layer bottom of pan with stuffing, 1 layer of chicken, can of mushroom soup, 1 cup chicken broth, layer stuffing, layer of chicken, can chicken soup and 1 cup chicken broth. Sprinkle remaining stuffing on top. Bake 45 minutes at 350°.
Melt chocolate pieces with almond flavoring. Keep warm. In large bowl, beat softened cream cheese. Blend in sour cream and eggs, one at a time. Add melted chocolate until well mixed. Pour into cracker crusts and bake 50 minutes at 325°. Chill several hours or overnight.
Mix crumbs, margarine and NutraSweet. Pat evenly on bottom of jelly roll pan. Sprinkle gelatin on top of milk in small saucepan. Let stand 3 minutes. Heat over medium heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Beat cream cheese in large bowl until creamy. Gradually beat in milk mixture. Beat in lemon juice, rind, vanilla and 1/3 to 1/2 cup NutraSweet. Pour mixture over crust and refrigerate until set.
Combine egg, milk and oil in bowl and mix well. Sift flour, baking powder, salt and sugar together into bowl. Stir flour mixture into liquid mixture just until mixed. Drizzle 1 teaspoon of batter into letters on hot griddle. Brown lightly on both sides. Be careful when you turn the letters. Pour rest of batter over and around letters to make pancakes the size you like. Brown pancakes on both sides.
Insert sticks into cream center of each cookie. Heat chocolate and oil in small sauce pan over low heat. Stirring constantly until melted and smooth. dip each cookie into melted chocolate to coat. Place on waxed paper. Decorate with sprinkles or candies.
In medium bowl, combine all ingredients except 1/3 cup potato flakes and margarine. Form mixture into 6 patties. Coat both sides with 1/3 cup mashed potato flakes. Melt margarine in skillet and fry patties until deep golden brown on both sides.