HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat bread dough with butter; let rise per directions on the package. Roll out dough; layer pepperoni and cheese as thick as you like. Fold over and bake for 15 to 20 minutes at 350°. Makes 1 loaf.
Brown hamburger and onion; drain. Add tomatoes, water, noodles and seasoning. Stir to moisten noodles. Cover and bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender. Stir in corn and mushrooms. Heat thoroughly. Sprinkle with Parmesan cheese.
Brown ground beef with salt, pepper and chili powder. Put 6 tortillas in bottom of pan. Spread ground beef over this. Add El Paso Mexi beans and spread sliced or grated cheese over the beans. Add other 6 tortillas. Mix together chicken soup and the can of tomatoes and green chilies and spread over the tortillas. Cover with aluminum foil and bake in 9 x 13-inch pan in 350° oven for 45 minutes.
Cream Crisco, sugar and eggs. Make a paste of cocoa and red coloring. Add to eggs and sugar mixture. Add salt, buttermilk, flour and extract. Add soda to batter (sprinkle over top of batter) and blend on low speed. Sprinkle vinegar over top of batter and blend into it until well mixed. Bake in two 9-inch cake pans after preparing the pans with Pam or shortening and flour on sides and bottom. Bake at 350° until springs back when touched. Frost with Red Velvet Cake Frosting.
Arrange beans in bundles of 8, wrapping a half slice bacon around each bunch. Place in 9 x 13-inch baking dish. Pour dressing over beans. Cover and chill 3 hours. Bake, uncovered, at 350° for 40 minutes. Remove from dish with slotted spoon. Garnish with pimento.
Blend together the sugar, flour and mustard. Stir pineapple juice, vinegar and soy sauce. Cook and stir until thick and bubbly. Drop sausage in sauce and simmer slowly for 20 to 30 minutes. Serve hot.
Preheat oven to 450°. Combine all ingredients except cheese, chips and almonds. Place in large shallow casserole. Top with cheese, chips and almonds. May refrigerate overnight. Bake 10 minutes at 450°. Serves 6.
Brown meat; add Tony's seasoning. Cook broccoli; add cheese and broccoli to meat. Cut end of pistolettes off; cut center out with knife. Stuff with mixture. Melt butter. Add garlic powder. Roll each stuffed pistolette in butter. Put in pan and bake until golden brown.
Heat oven to 400°. Grease bottoms only of muffin cups, or line with paper baking cups.
Thaw concentrated juices and combine in a large container. Add water and sugar. Stir until sugar dissolves. Chill well. Add ginger ale. Pour punch into punch bowl with block of ice. With toothpicks, fix cherries into center of pineapple slices. Float pineapple, banana and lime on punch. Yields about 30 punch cup servings.
Beat egg; add oil, then remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 375° for 10 to 12 minutes. When cool, cut into bars.
Combine sugar, cocoa and flour. Blend in milk. Add margarine and syrup. Microwave on High for 3 to 6 minutes. Stir in vanilla; mix well. Makes 1 1/2 cups.
Mix all ingredients together. Pour in 9 x 12-inch pan that has been greased and floured. Bake at 350° for 30 minutes.
Cook until soft, but not brown, first 3 ingredients in 1 1/2 tablespoons of margarine. Blend in 3 tablespoons flour, poultry seasoning and pepper; add, stirring until mixture thickens the milk and bouillon. Cool. Combine with cooled sauce in large bowl the rice, chicken and Cheddar cheese. Combine in a shallow dish, dry bread crumbs. Using 1/3 cup of chicken mixture for each, form into 8 balls and roll each ball into the bread crumbs.
Blend all together; warm in pot. Serve warm. Great with mixed vegetables (carrots, celery, cucumber, cauliflower, cherry tomatoes).
Measure cornstarch into saucepan. Gradually stir in apple cider. Add butter and raisins. Cook over medium heat, stirring constantly until the sauce thickens. Boil and stir one minute. Serve warm. Makes 2 1/2 cups.
Mix 1/2 cup oil to cake mixture; add 4 eggs and stir, then add 1 cup water. Stir, then gradually add the lemon pudding. Pour in 2 bread pans. Bake at 350° for 35 to 40 minutes.
Cut chicken in 1-inch wide strips. Season heavily with Creole seasoning. Soak in egg and milk mixture a minimum of 1 hour or up to 12 hours. The longer it soaks, the more tender it will be. At least 15 minutes prior to deep frying, put chicken strips (that have been drained) in a bag with enough flour to coat well. Shake bag of chicken and flour until coated completely. Let chicken stay in bag of flour until oil is hot. Drop strips in oil and fry. Do not overcook.
Dissolve gelatin in cold water. Set aside. Using a fork, cream together cottage cheese, cream cheese, salt and sugar. Dissolve soaked gelatin over hot water and quickly add heavy cream, then quickly stir into cheeses. Add nuts, onion, pepper and olives. (Reserve some olives for garnish.) Have 5 cup ring mold well oiled. Arrange garnish in bottom. Press in cheese firmly. Refrigerate. Serve with dressing.
Mix all ingredients well. Spray 9 x 13-inch pan with Pam. Bake at 400° for 15 to 20 minutes.
Prepare Stove Top stuffing. Set aside. Mix Velveeta, soups and Pet milk. Heat until cheese is melted. Layer in casserole dish beginning with stuffing, chicken, then liquid. Repeat 2 or 3 times. Bake at 300° for 1 hour. Serves 8 or 10.
Cream butter; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with chocolate syrup, beginning and ending with flour. Stir in vanilla. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 28 minutes. Cool.
Use a rolling pin to flatten each slice of bread. Combine whipped cream cheese, chives and bacon, stirring well. Spread bread with cheese mixture, covering edges. Place 2 asparagus spears on each slice of bread. Roll up and place seam side down on a greased cookie baking sheet. Melt butter and brush each roll with butter. Sprinkle with Parmesan cheese and crushed bacon. Cook at 350° until brown. Fasten edges of bread good with cream cheese mixture. You may wish to use toothpicks to hold bread closed.
Mix first 2 ingredients together well. Fold in Cool Whip. Pour into graham cracker pie crust. Chill 2 hours. A few drops of yellow food coloring may be added.
Microwave onions, celery and bell peppers in 2 tablespoons margarine for 2 minutes. Mix all ingredients together and bake for 20 minutes at 350°.
To prepare earthworms: Boil 3 times in clean water each time. Bake at 325° for 15 minutes to crisp, then crumble.
Set rack in a 6-quart roaster oven (Nesco); cover. Preheat to 425°. Disjoint wings; discard wing tip ends. Combine remaining ingredients except margarine; stir until well mixed. Dip wings in melted margarine, then roll in bread crumb mixture. Place on rack. Cover; roast 10 minutes. Rearrange center wings to outside edge. Cover; roast 10 to 15 minutes or until crispy and browned. Makes 16 pieces.
Melt butter in skillet; add onions and garlic. Cook until tender, without browning. Reserve. Heat milk, rosemary, basil, oregano, salt and pepper. Reserve. Combine cheese with bread crumbs.
Make crust according to directions on bag of graham cracker crumbs. Add nuts to crust. Bake about 10 minutes. Mix together powdered sugar, Cool Whip and cream cheese. Spread this over crust. Mix pudding by directions on box and add 1 teaspoon vanilla flavoring. Spread this over the first layer. Spread the rest of Cool Whip on top and sprinkle nuts (very fine) on top.
In skillet, heat oil. In a sauce pan, mix green chili peppers, milk, soups, and water. Dip tortillas into hot oil just long enough to get them hot; dip tortilla in soup mixture. Remove tortillas and place a small amount of onions and cheese on each one. Roll up each tortilla and place in a baking dish. Pour rest of soup mixture over; add more onions and cheese. Cover with foil and bake 30 minutes at 350° or until onions are cooked and cheese is melted. If desired, you can brown ground meat and use inside tortilla and sprinkle on top.
Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil; generously grease foil. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating 2 additional minutes. Combine dry ingredients into egg yolk mixture, then fold chocolate mixture into egg whites, spread evenly in pan. Bake at 375° for 12 to 15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners sugar. Carefully peel off aluminum foil. Roll cake in towel starting from narrow end; place on wire rack to cool. Prepare Peppermint Filling. Unroll cake; remove towel and spread with filling, reroll cake. Glaze with Chocolate Glaze; chill. Makes 10 to 12 servings.
Mix all ingredients together except for mayo, sugar and vinegar. Blend these three ingredients together until well blended. Toss together with broccoli mixture. Better if refrigerated overnight.
Combine milk, shortening, sugar, salt and water. Cool to lukewarm. Add dry yeast. Stir in eggs. Add flour. Mix until dough is well blended. Use now or cover and put in greased bowl. Refrigerate until needed. Roll dough; cut and dip in butter. Let rise until doubles in bulk. Bake at 425° for 20 minutes or until browned.
Place roast on aluminum foil. Pour soup and dry soup mix over meat. Wrap tightly in foil and place in pan in 350° oven for approximately 2 hours.
Mix flour and sugar; add cream. Beat well. Add eggs; cook slowly using eggbeater, not spoon.
Brown garlic in the oil. Add fresh tomatoes or 1 can. Add parsley, basil, salt, pepper and sugar; add desired sliced vegetables. Cook until just tender (do not overcook). Serve with cooked spaghetti; sprinkle with Parmesan cheese. Good with garlic bread.
Bring ribs to a boil in a large pan. Simmer 1/2 hour. Marinate ribs 4 hours in refrigerator. Grill 20 to 30 minutes.
Mix first 3 ingredients and put 1/2 gallon ice cubes on top. Let soak for 1 hour.
Mix all ingredients together in large bowl. Shape into loaf. Place in baking dish and bake for 1 hour at 350°. In saucepan, mix catsup, brown sugar and beef base. Heat until brown sugar is mixed well. Spread on top of baked meat loaf and return to oven for 10 minutes.
Heat oven to 325°. Cut Canadian bacon into 24 (18-inch) slices. Arrange on aluminum foil and cover with maple syrup. Set aside. Heat butter in a 13 x 9 x 2-inch baking dish until melted. Tilt the dish to coat the entire bottom. Beat eggs, sour cream, milk and salt in a large bowl until blended. Stir in onions. Pour into dish. Bake omelette mixture as well as bacon about 35 minutes or until eggs are set but moist and bacon is hot. Transfer omelette to large platter with bacon. Sprinkle with parsley.
Mix all ingredients thoroughly, adding carrots last. Bake in three 8-inch cake pans for 35 minutes at 350°.
Mix pumpkin, oil, water, eggs and sugar together. In separate bowl, measure out flour, baking soda and cinnamon. Add to pumpkin mixture and mix well. Stir in nuts. Pour mixture into 4 medium size pans; spray pans with Pam or grease and flour first. Bake at 350° for 1 hour. Let cool in pans for 15 to 20 minutes. Remove from pans and let cool on racks before wrapping in foil.
Preheat oven to 375°. Grease (or spray with cooking spray) 2 cookie sheets. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, 2 tablespoons at a time, and beat until soft peaks form. Stir in food coloring and mint extract. Gently fold in chocolate chips.
Peel and dice the eggplant and cook in a small amount of water until easily pierced with fork. Drain well and mash with potato masher until mushy. Set aside. Brown the ground round and drain thoroughly. Set aside. Saute onion and celery in small amount of vegetable oil until onion is translucent. Mix eggplant, ground round, rice and spices. Put mixture in buttered casserole dish and cover with bread crumbs dotted with butter. Bake 30 minutes at 325°.
Coarsely shred cabbage. In 4-quart saucepan, combine all ingredients. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes until cabbage is tender. Serve with hot crispy bread.
Stir together the soup and milk. Cook in microwave on High until boiling, stirring every 2 minutes. Stir in uncooked rice. Cover and let stand 5 minutes. Remove skin and bone from salmon and break into large chunks. Add remaining ingredients to soup-rice mixture. Mix until combined. Cook on High, uncovered, 5 to 7 minutes until heated through, stirring after 3 minutes. Top with French fried onions. Cook on High 1 minute. Makes 6 servings.
Heat oven to 370°. In saucepan, heat spaghetti sauce and water. Combine Ricotta, 2 cups Mozzarella, Parmesan cheese and parsley. Pour 3/4 cup of sauce in 13 x 9-inch baking dish. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half (1/2) cheese mixture. Cover with 1/2 cup sauce. Repeat layers. Top with pasta and remaining sauce. Sprinkle with Parmesan cheese.
Mash or shred fideo and set aside. Saute onion and set aside. Fry hamburger, drain and set aside. Open tomatoes and set aside. Open chilies and set aside. Open broth and set aside.
Cream together margarine, sugar, vanilla and eggs. Add to creamed mixture and blend thoroughly the flour, cocoa, salt and baking soda. Blend in chips and nuts. Drop onto a lightly greased baking sheet. Bake at 350° for 10 minutes. Let cookies stand on the sheet for 1 to 2 minutes before removing to a cooling rack.
In greased casserole dish, layer dressing, cheese, peas and chicken. Mix soup and sour cream together. Pour over chicken. Bake at 350° for 1 hour.
Bring water to a boil in 3-quart saucepan. Add potatoes, celery, onion, green onion, salt and pepper. Reduce heat and simmer slowly 25 minutes. Stir in evaporated milk and bring to a boil. Just before serving, add the butter. This reheats very well. Makes 6 servings.
Cream Crisco and butter; add sugar gradually while creaming. Sift dry ingredients. Add eggs and then sifted dry ingredients. Then add molasses and water to Crisco and sugar mixture. Beat with a rotary beater to mix thoroughly and pour into well-greased oblong cake pans and bake at 350° for 30 to 40 minutes. Serves with vanilla sauce. Serve 16 to 18.
In a mixing bowl, combine eggs and milk. Sift together the flour, baking powder and salt. Add to liquids. Test mixture to see if it flows through funnel. If too thick, add milk. If too thin, add flour. In an 8-inch skillet, heat oil to 360°. Lower bottom opening of funnel and with finger release batter in hot oil in a continuous spiral. Fry to golden, about 3 minutes. Using a spatula or tongs, turn the cake carefully. Cook 1 more minute. Drain on paper towel. Sprinkle with powdered sugar.
Combine crushed pretzels, butter and 3 tablespoons sugar; press into a 8 x 12-inch glass baking dish. Bake at 400° for 8 minutes; cool.
Peel, stone and chop or mash peaches. Add sugar and let stand overnight. The next morning, add grated rind of 1 orange and the pulp and juice of both oranges. Put into heavy saucepan and cook 30 minutes. Add the cherries and juice. Cook 30 minutes more. Pour into hot jars and seal at once.
Cook chicken until tender. Remove chicken from bones and cut meat into bite size. Mix chicken and cubed bread with rest of ingredients, except crumbs. Place in greased baking dish. Top with buttered crumbs. Bake 1 hour at 350°.
Mix flour and granulated sugar. Cut in butter with a fork. Add egg yolk. Mix. Form into 2 rolls. Beat egg white slightly. Brush it on the roll and then roll the roll in a mixture of brown sugar and cinnamon. Chill 1 hour. Cut into slices about 1/8-inch in thickness. Bake at 350° for 12 to 15 minutes or until very lightly browned (golden in color). Makes 40 to 60 cookies. Bake on rack higher than the middle of the oven.
Cook on low for 10 to 12 hours or cook on High for 3 to 4 hours. Stir in evaporated milk the last hour.
Mix flour, oleo and nuts. Spread in 13 x 9-inch pan and bake 20 minutes at 350°. Cool. Cream the cream cheese and 10x sugar. Fold in the Cool Whip; then spread over crust.
Melt butter into baking dish. Add remaining ingredients. Pour Eagle Brand milk over mixture. Bake at 350° for 30 minutes.
Add sugar to water in pan. Bring to boil to make syrup. Add syrup to Kool-Aid (mixed). Add pineapple juice. Chill. Add ginger ale before serving. (This can also make an ice ring.)
Cook neck bones until done (about 2 hours). Add turnip greens. Let come to a boil. Add salt and pepper sauce. Let simmer on low until greens are tender. Serve with cornbread.
Mix oil and crackers; add next 3 ingredients and stir until well mixed. Add Ranch Style dressing mix; stir. Store in covered container.
Cut up chicken or turkey into bite-size pieces. Boil noodles with celery and carrots. Drain. In large bowl mix noodles, broth, mushroom soup, pimentos, celery and carrots. Add grated cheese, reserving enough to put on top. Bake at 350° about an hour in 9 x 13 pan.
Cream together sugar and margarine then add the other ingredients. Pour into a 9 x 12 pan. Sprinkle cinnamon and brown sugar across the top. Top with butter patties. Bake at 350 degrees for 1 hour and 15 minutes.
Beat eggs for 15 minutes. Gradually add 1 cup sugar to eggs. Add pumpkin and juice to mixture. Sift dry ingredients and add to mixture. Spread out on greased and floured cookie sheet. Top with chopped walnuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll together and chill.
In a large saucepan, combine the vinegar, water and salt. Over a medium-high heat, bring to a boil and boil for 10 minutes. While boiling, wash the okra and remove the stems. Divide them among 10 pint jars. Divide the dill, garlic and jalapenos among the 10 jars. Pour the hot mixture over the okra until totally covered. Seal. Store in a dark place for 3 weeks to allow to pickle. Chill before serving. Preparation time: 20 minutes. Pickling time: 3 weeks.
Melt 1 cup chocolate chips and margarine. Mix in sugar, eggs, flour and vanilla. Stir in other cup of chocolate chips, marshmallows and nuts. Put in greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix sugar into vinegar until dissolved. Add to salad dressing. Pour over 2 pounds shredded green cabbage. Toss and chill before serving. Must use Miracle Whip salad dressing or it simply isn't good.
Mix the eggs, shortening, sugar, apple butter, buttermilk and jam. Add flour, soda and salt. Add coconut, nuts and floured raisins last. Bake at 350° for 30 to 40 minutes in three 9-inch pans.
Sift together flour, baking powder and salt. Set aside. Preheat oven to 350°. Place in mixing bowl the oil, eggs, vanilla and lemon extracts. Mix well. Gradually add sugar. Blend well. Gradually add dry ingredients. Mix well. Drop by teaspoonfuls 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until brown. Remove immediately and cool on a rack.
Mix well and pour in greased jelly roll pan. Bake at 350 for 30 minutes. When cool frost with cream cheese icing.
Add ice water to egg yolk and vinegar to make 1/2 cup. Mix flour and lard to a consistency of coarse meal. Add yolk/water, a little at a time, until mixture clings together. Chill dough for 1 hour.
Cream butter and sugar. Add eggs one at a time and beat. Sift flour, cocoa and salt together and add to creamed mixture. Lastly, add nuts and vanilla. Bake in a greased 15 x 12-inch (jelly roll) pan at 375° for 20 minutes or until done. Cut into squares while hot, then cool in pan. May be baked in a greased 13 x 9-inch pan, adjusting time accordingly.
Blend cream cheese and mayo until smooth. Dissolve gelatins in boiling water. Stir into cheese mixture. Drain cherries and pineapple measuring 1 1/2 cups syrup, then add syrup and cola to gelatin. Chill until very thick. Fold in cherries, pineapple and nuts. Pour into a 1 1/2-quart mold. Chill until firm.
Cut Smokies sausage into pieces. Put on toothpick with pineapple chunk. Microwave on High for 45 seconds.
Mix together, pour a thin layer on griddle. Cook until lightly brown on 1 side, turn over and lightly brown on other side. Serve with maple syrup.
In the bottom of the punch bowl, assemble a layer of cubed cake pieces, a layer of pudding and top with Cool Whip. Next, a layer of cake cubes, pudding, drained crushed pineapple, top with a layer of cool whip Next, a layer of cubed cake pieces, vanilla pudding, fresh blueberries and top with cool whip. Next, a layer of cubed cake pieces, pudding, bananas, and top with cool whip. Next a layer of cubed cake pieces, pudding, sliced strawberries, and top with cool whip. This is a fun cake because you can make the layers of fruit as thick as you like. If fresh fruit isn't easy to get, you can use canned pie filling.
Cream first three ingredients in small bowl. In separate bowl, mix pudding and milk together. Fold in Cool Whip after pudding is mixed. Gently stir first three ingredients into pudding and Cool Whip mixture. Chop Oreos in food processor.
Beat at medium speed two minutes. Bake at 350° in greased and floured Bundt pan about 1 hour. Let cool 25 minutes before removing from pan.
Add measured amount of sugar to oil. Mix well. Add pumpkin and eggs. In a separate bowl, mix spices and flour well. Add to liquid mixture. Pour into ungreased angel food cake pan. Bake at 350° for about 1 hour and 15 minutes or until knife comes out clean. (Optional: Add 1 cup nuts and 2/3 cup raisins.) I use six 1-pound foil pans and cook about 50 to 60 minutes.
Peel and slice the potatoes. In an aluminum pan, sprayed with Pam, arrange potatoes any way in pan. Put in the onion soup mix. Stir the potatoes and soup mix. Put your butter or oleo on top of mixture, about 6 to 8 tablespoons. Cover with aluminum foil and cook on grill. Cooking time, 1/2 hour to 40 minutes.
Cook frankfurters and onion in the butter until lightly browned. Cook and drain noodles. Mix all ingredients, except crumbs. Put in buttered 1 1/2-quart casserole. Top with crumbs and bake in moderate oven (350°) for 25 to 30 minutes.
Combine pie filling, water and sugar. Cook until it boils. Add jello; stir until dissolved. Add remaining ingredients. Stir, then let stand until cool. Chill in refrigerator.
Into greased baking dish, layer (in this order) potatoes, salt, pepper, flour and onions all the way to top. Sprinkle top with flour. Cover with pats of butter and milk. Bake at 325° until done.
Preheat oven to 350 degrees. In a large skillet, saute onions in 1 Tbsp. butter until transparent. Remove the skillet from heat, and stir in crab meat and shrimp. Mix in 1 cup shredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture, and arrange in a 9x13 inch baking dish. In saucepan, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes. Makes 6 servings.
Cook Creamettes as directed on the package. Drain and chill. Add mushroom soup and tuna. Mix well. Place in greased casserole. Bake in 350° oven for 30 minutes. Serve hot. Luncheon meat, wieners, ham or chicken may be substituted for tuna.
Mix the first 4 items and spread evenly in a 9 x 13-inch pan. Melt the chocolate chips and the remaining stick of margarine and spread over evenly. Cool; let set and cut into 1/2-inch squares. Nuts can be added. Also, you can use crunchy peanut butter instead of smooth, if so desired.
Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Add cereal and raisins and stir. Mix egg, oil, orange juice and cranberry sauce in separate bowl. Stir into flour mixture, mixing until dry ingredients are moist. Pour into greased loaf pan. Bake at 350° for 1 hour. Serve with soft cream cheese mixed with orange marmalade.
Mix sugar, butter and Karo; heat. Add 1 can of milk and stir until it boils. Add another can of milk so slowly that the mixture does not stop boiling. Cook until it forms a soft ball in water. Add vanilla. Cool. Cut in squares and wrap in waxed paper.