HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Butter a 13 x 9 x 2-inch glass baking dish. Overlap 1/3 of potatoes in dish. Season with salt and pepper. Sprinkle with 1/4 teaspoon dill weed and 1/3 of cheese. Repeat everything. Whisk cream, broth and mustard in bowl. Pour over potatoes. Bake until tender and top is crusty and brown, about 1/2 hour.
Cook chicken in salt and water until tender. Dice chicken and set aside. Strain broth, and add vegetables; cook until tender. Add cream of chicken soup, milk, salt, pepper, parsley, and butter to vegetables. Mix well then add cheese. Reduce to low heat, and cook until creamy. Garnish with more cheese before serving.
Microwave sugar, syrup, peanuts and salt for 8 minutes on High. Stir once. Stir in butter and cook 2 more minutes on High. Stir in soda and vanilla. Pour onto greased cookie sheet. Break into pieces when cold.
Place pineapple on bottom of casserole dish. Mix flour, cheese and sugar. Sprinkle over pineapple. Mix crackers and butter and spread evenly over top of casserole. Bake at 350° for 25 to 30 minutes.
Cook and drain broccoli on paper towel. Boil chicken and cut it up in 9 x 13-inch pan. Mix sour cream, soup, water and Miracle Whip and add it to the broccoli and chicken (also seasoning from stuffing). Pour dry Stove Top over all the ingredients. Bake at 350° for 35 minutes. Put onions on and bake 10 more minutes. (Onion rings can also be optional. Almonds go in with liquids but are optional.)
Beat eggs, sugar and butter. Add syrup, vanilla and nuts. Mix well. Pour into pie shell. Bake in a 325° oven for 35 minutes, or until firm.
Mix party dip with sour cream. Add drained and chopped spinach and water chestnuts. Blend together well and serve with pieces of rye bread or crackers.
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Cook onion in drippings, stirring constantly, until tender; drain. Combine onion, bacon, vinegar and remaining ingredients. Spoon into 2 lightly greased 2-quart shallow baking dishes. Bake, uncovered, at 350° for 1 hour, stirring every 15 minutes. Yields 18 servings.
Beat egg whites until soft peaks form. Gradually add sugar, salt and cornstarch. Gradually add white vinegar and vanilla. Beat until shiny. Pour into tube pan. Bake at 250° for 30 minutes. Turn off heat and leave in oven overnight.
Mix thoroughly sour cream and mushroom soup. Then add cubed chicken and mix well. Spread this over the bottom of 9 x 13-inch shallow baking pan or dish. Melt oleo and chicken broth together until hot. Put the stuffing mix in a bowl large enough for mixing. Pour the chicken broth mixture on the stuffing mix, stirring until completely moist, then spread mixture on top of the chicken evenly. The purpose of the 9 x 13-inch dish is so that stuffing mix will be taken with each helping. Bake at 350° for 45 minutes.
Heat oil in a wok or large skillet over high heat. Reduce heat to medium-high. Add the chicken cubes and mushrooms. Stir-fry, stirring constantly, for 3 minutes. Add garlic, salt and pepper to the pan. Continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add butter, parsley and chicken stock to the pan. Stir-fry for 1 minute and serve immediately. Serves 4.
Combine peaches, blueberries, strawberries, melon, kiwi fruit and cherries in large bowl. Whisk together honey, orange peel, orange juice, mint and lemon juice in small bowl. Add dressing to fruit; toss to combine. Cover and refrigerate for 30 minutes before serving.
Sift flour in bowl. Cut Crisco up in it. Pour milk in. Stir with knife, then knead. Pat out dough and cut out biscuits. Put in lightly greased pan. Bake at 500° until brown.
Brown sausage. Drain fat. Add beans and tomatoes and blend. Bring to boil. Pour into 2 1/2-quart greased casserole. Prepare muffin mix according to package. Drop by spoonfuls over meat and bean mixture. Bake 25 minutes or until top is browned in a 400° oven. Serves 4 to 6.
Sift dry ingredients. Add to milk and flavoring. Bring to boil. Take off heat. Add butter. Can be stored in Tupperware bowl in refrigerator.
Mix brown sugar and water until mixture is moist. Bring to a rolling boil on high heat. Boil for 1 minute, stirring constantly. Remove from heat and blend in 1/2 jar of peanut butter until smooth. Add remainder of peanut butter and vanilla and blend and beat until it thickens. Spread mixture in buttered 12 x 7 x 1-inch dish. When mixture sets solid, cut into blocks of your choice.
Brown ground beef in skillet with the onions; add tomatoes and continue to simmer or cook on low heat. Sprinkle cheese over mixture. Continue to cook on low until slightly melted. Pour beaten eggs over mixture and simmer until done. Serve with a salad and dinner roll. Season as you cook to your own taste.
Place peaches in dish and sprinkle with lemon juice. Mix dry ingredients; add egg and toss with fork. Sprinkle over peaches. Drizzle with butter. Bake at 375° for 35 to 40 minutes.
Mix cake mix according to directions. Bake in 2 layers. Cool baked layers and split into four thin layers. Mix sugar and cornstarch in a 4-cup Pyrex measuring cup. Add can of crushed pineapple. Cook on High in microwave until thick and clear. Add lemon juice and oleo. Spread pineapple between the thin layers.
Saute onion in butter, puree half of the broccoli in the blender with 1 can of milk. In saucepan, mix onions, all the soups and milk. Let simmer for a few minutes. Then add cheese. This is better the day after it is made.
Mix flour, oleo and pecans well. Press into sheet cake pan. Bake at 350° for 20 or 30 minutes or until pecans are toasted.
Soften the cream cheese. Grate Cheddar cheese. Cut crab meat into small pieces. Mix the two cheeses and crab meat. Form into balls. Roll in chopped nuts. Refrigerate until ready to serve.
Dissolve Jell-O gelatin and salt in boiling water. Add cold water and vinegar. Chill until slightly thickened.
Beat whipped topping, vanilla and 1 cup of the milk for 5 minutes on high. Add remaining milk and pudding mix; beat 2 minutes on high. Spoon into pie shell. Chill for at least 4 hours.
Heat oven to 400°. Grease 9 x 13-inch baking dish. Place meat in pan. Stir together mushroom soup and onion soup mix until blended; spread over meat. Top meat with vegetables (may also place veggies around meat) and sprinkle with water. Cover with foil, sealing edges securely. Cook 1 1/2 to 2 hours or until tender.
Combine all ingredients in a large bowl except garnish ingredients. Serve on a bed of lettuce leaves; garnish with small sweet peas, canned asparagus spears (drained) and pimentos (cut into thin strips).
Stir together sugar and syrup; bring to a boil. Take from fire; stir in vanilla, peanut butter and corn flakes. Stir fast and well. Drop by spoonful on wax paper.
Combine peanut butter, honey and nonfat dry milk. Let children shape the mixture into balls, snakes, people, etc...You can provide peanuts, raisins, chocolate chips, coconut or something else for them to decorate their creations. They may nibble as they work. A cookie sheet provides a good work surface.
Bake pie shell until lightly brown. Cool. Mix pie filling, milk and 1/2 to 3/4 cup grated fresh coconut. Bring to a boil. Pour into cooled pie shell. Chill. Mix topping mix according to package directions. Put desired amount of topping on chilled pie. In ungreased skillet, toast 2 tablespoons grated fresh coconut until golden. Sprinkle on top of whipped topping. Chill until ready to serve.
Place all ingredients in blender at one time and blend until mixed together. Pour into buttered 10-inch pie pan. Bake in a 350° oven for 1 hour. When done, crust will be on the bottom, custard in the middle and coconut on the top, right where it belongs.
For brownies, mix flour, sugar, and salt. In saucepan put margarine, water, and cocoa. Bring to a boil and pour over flour mixture and stir. Beat egg. Add buttermilk and baking soda. Add to flour mixture. Add vanilla. Bake in 12 x 9-inch shallow pan that is well greased and floured. Bake 20 minutes at 350°. While cake is hot, frost it with icing. When slightly cool cut into squares.
Clean and cut swamp cabbages. Cover with water and bring to a boil. Cut bacon in small pieces and stir-fry. When cabbage begins to become tender, add bacon and stir. Continue to cook until tender. Remove from heat and add milk.
Preheat oven to 375°. Line jelly roll pan with waxed paper. Mix ingredients and pour into pan. Bake 10 to 12 minutes. Invert onto towel or pillowcase sprinkled with powdered sugar. Cool about 10 minutes (or while making filling). Remove paper. Cover with filling; roll. Sprinkle with powdered sugar.
Melt butter; stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Boil for 5 minutes; remove from heat and stir in baking soda and vanilla. Slowly pour over corn, mixing well. Pour into 2 large shallow baking pans or roasting pans. Bake at 250° for 1 hour. Stir every 15 minutes. Remove from oven and break apart. When cool, store in tightly covered container.
Blend softened butter or margarine with sugar. Beat eggs, one at a time, with first mixture. Add dry ingredients, alternating with buttermilk. Mix vanilla last. Pour into greased and floured tube pan. Bake 1 hour at 325°.
Will also need shaping tools (like a knife), toothpicks, cookie cutter, rolling pin, cake rack, paints and brush.
Crush 1 cup fresh strawberries and cook with water about 2 minutes; sieve. Combine sugar and cornstarch; stir into berry juice. Cook and stir until thickened and bubbly. Add a few drops red food coloring.
Combine first 4 ingredients and spread in a lightly buttered 13 x 9 x 2-inch pan. Pour melted chocolate over this mixture. Allow to cool. Cut in squares.
Mix. Bake in 9 x 13-inch pan at 325° for 1 1/2 hours. Serves 6 to 8.
Mix sugar and syrup well in 1 1/2-quart casserole or bowl and nuke 4 minutes on High. Add peanuts; stir and nuke 2:45 to 3 minutes. Add butter and vanilla; blend well and nuke 1 to 2 minutes. Peanuts will be light brown and syrup hot. Add baking soda. Stir gently until light and foamy and quickly pour onto greased cookie sheet. Cool 1/2 to 1 hour and break into pieces. Makes about 1 pound. Work fast after adding soda because it hardens fast. Delicious.
Cook the cranberries in the water until soft, then put through a food mill or a sieve. Add the onions, vinegar, sugar, spices, celery salt, salt and pepper. Boil until the mixture thickens and reaches the proper consistency. Pour into hot jars and process in boiling water bath for 10 minutes.
Melt butter in pan. Add scallions and garlic and cook briefly. Add noodles and cook over low heat for 3 minutes, stirring frequently. Bring broth to full boil in separate pan and add to the rice mixture. Cover tightly and simmer for 35 minutes. Do not stir or remove lid. Remove from heat. Let stand 10 minutes before serving.
In a 1-quart casserole, layer the ingredients in the order given. Sprinkle with pepper. Bake at 350° for 45 minutes, stirring after 20 minutes.
Mix margarine and sugar together, then add eggs. Mix vanilla wafers and coconut together, then add nuts. Mix well. Bake in tube pan at 300° for 1 1/2 hours.
Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Stir in a few drops of red food color and cool.
Brown and drain ground meat. If you want to keep it low-fat wash the meat in a colander with hot water. Peel and cut into small pieces the potatoes. Put the meat, potatoes, salt, pepper, garlic, tomatoes and sauce into large soup pan. Bring to a boil and cook until potatoes are almost done. Drain and add all ingredients. Continue cooking until potatoes are well done. Don't add peas unless you like them. Danny doesn't.
Begin at 12:05 or 12:15, time variable with visitation. Blend with other traffic on 23rd Street and proceed 4 1/2 miles west. Proceed south for 2 more miles. Mix with other cars for best parking spot. Beat pavement for 2 to 3 minutes until able to pour through door. Simmer while waiting in line for 15 minutes. Stuff with salsa and chips for another 10 minutes until full. Eat enchiladas while still hot and top off with Rolaids and 45 minute nap. Thank Carol for another delicious meal.
Mix together. Bake 1 1/2 to 2 hours at 375° in large casserole dish.
Melt butter, stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Then boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn. Bake for 1 hour in 250° oven. Stir every 15 minutes.
Combine all ingredients in a bowl. Mix well and chill. Makes 12 to 15 servings.
Combine all of the ingredients in a mixer. Mix until smooth. Half mixture. Put flour on wax paper. Lay half of flour mixture on wax paper. Sprinkle enough flour on top of flour mixture to keep it from sticking to wax paper that you put on top to roll out crust. Roll out mixture as thin as you can. Lift top wax paper up carefully so bottom piece of wax paper comes off of crust. Gently lay crust and wax paper onto an 8 or 9-inch pie plate. Gently remove wax paper off around plate, but leave enough to turn under on edge to make a smooth edging. Crink edge if you like. Poke holes in bottom and sides of crust. Bake at 350° for around 15 to 20 minutes. Take out and pour in favorite filling.
Brown ground beef, garlic and onion. Drain off grease and add sausage, tomato sauce, salt and pepper to taste. Simmer for 30 minutes. Cook lasagna noodles until tender; drain. Mix eggs and cottage cheese. Arrange lasagna in baking dish in layers, alternating with layers of meat sauce, cottage cheese, then another layer of noodles, sauce and cottage cheese until you have 4 layers. Then top off with Mozzarella cheese. Bake at 375° for 20 to 30 minutes.
Mix first 6 ingredients together thoroughly, then add remaining ingredients. Combine and mix well; pour in 9 x 13 lightly greased pan. Bake at 350°. Bake until toothpick comes from center clean (about 45 to 50 minutes).
Add to dry roll mix the basil and oregano. Mix according to directions on box. Let rise. Roll out dough in a rectangle. Sprinkle with Parmesan cheese and grated sharp cheese. Roll jelly roll style and form a circle, joining the two ends. Cut slits in top and let rise. Bake for 30 minutes at 350°.
Stir soft cream cheese into whipped topping. Gradually add cherry pie filling. Fold in other fruit. Pour into a 2-cup mold. Freeze overnight until firm. Let stand out 15 to 20 minutes before serving. Serves 10 to 12.
Combine 1/2 package of cream cheese and 1 jar shrimp cocktail. Whip together in blender. Remove from blender and repeat with other half.
Combine all ingredients except the pineapple. Beat until well blended. Bake at 350° for 45 minutes in a 9 x 13-inch greased pan. While cake is hot, pour pineapple over it. Allow to soak through. Let cake cool before frosting.
Combine the ground beef, onions and water in a saucepan. Simmer the ingredients until the beef browns. Add the tomatoes and their juice along with the vinegar, Worcestershire, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover and simmer for 3 hours.
Cook noodles as directed on package. Drain in colander. Rinse with cold water. Meanwhile, combine walnuts, apples, raisins and spices. Beat egg yolks with butter, sugar and salt. Fold egg yolk mixture into hot noodles. Fold in fruits and spices. Beat egg whites stiff. Fold in. Bake in well-greased 1 1/2-quart casserole at 350° for 45 minutes. Makes 6 servings.
Heat soup and add cream cheese, stirring until melted. Add gelatin and stir until thickened. Add other ingredients and seasonings to taste. Pour into 1-quart greased fish-shaped mold. Chill overnight. Serve on red leaf lettuce with assorted crackers.
In a large skillet, cook meat, onion, green pepper and garlic until meat is browned. Drain. Stir in next 7 ingredients and bring to a boil. Reduce heat. Cover and simmer 20 minutes or until rice is tender. Stir in paste. Serve with French bread.
In double boiler, melt margarine. Add peanut butter. As soon as melted, take off of heat. Add sugar. Stir in Rice Krispies and 1 teaspoon vanilla. Press into 9 x 13-inch pan. Melt Hershey bars. Ice top of candy while warm. Set aside to harden. Do not refrigerate. Takes about 3 hours to harden enough to slice. Makes 30 to 40 servings.
Combine oleo and sugar. Beat eggs, vanilla and flour good. Bake at 325°.
Dissolve gelatin and marshmallows in boiling water, stirring until both are dissolved; cool. Beat in cream cheese. Refrigerate until almost congealed. Remove from refrigerator and beat until smooth. Add pineapple, whipped cream and nuts. Congeal in long shallow pan, cut into squares and serve on lettuce.
Melt the butter and add bread crumbs. Place a layer of the buttered bread crumbs in a oiled baking dish. Add a layer of mango. Sprinkle the fruit with sugar and cinnamon and add another layer of crumbs. Add another layer of mango. Place more crumbs on top. Bake in moderate oven for about 1 hour or until mangoes are soft.
Grease casserole dish. Run hot water over broccoli and place in dish. Dice green onion and sprinkle over broccoli. Drain chestnuts. Pour over top. Mix cheese, soup and sour cream together. Pour over top of broccoli. Pour bread crumbs over top. Cook 1 hour at 325°.
Preheat oven to 350°. Cut tips off chicken wings (save tips for sauce). Halve remaining chicken wings at joint. In 13 x 9-inch baking dish, blend remaining ingredients. Add chicken and turn to coat. Bake uncovered, basting occasionally, 40 minutes or until chicken is done and sauce is thickened. Makes 24 appetizers.
Cream butter. Add powdered sugar, then egg yolks; beat to cream consistency. Add vanilla; mix well. Add flour, a little at a time. When well mixed, add nuts. Drop by half teaspoonfuls onto ungreased cookie sheet. Bake at 350° until brown.
Start grill. Cook on grill for minute. Put in a roll with ketchup and other stuff. Eat it all gone.
Drain and cut hearts in quarters. Pat dry. Soak in egg wash. Cover with bread crumbs. Fry in oil until they float. Drain. Season to taste and sprinkle Parmesan cheese over them. Good hot or cold!
Mix the cream cheese, powdered sugar, peanut butter and milk, then add whipped topping. Mix all together well; pour into graham cracker shell. Top with chopped peanuts. Chill until firm before cutting.
Combine pineapple and red hots. Let set overnight at room temperature. Stir together whipped topping and marshmallows. Stir into pineapple and red hots; refrigerate.
Put sliced strawberries in shell. Boil cornstarch, NutraSweet, Jell-O and water until thick. Pour boiled mixture over strawberries. Chill and top with lite Cool Whip or box of diet D-Zerta topping.
Cut dates in chunks. Cut cherries in quarters. Cut pineapple in thin slices and add to the nuts. Mix well. Mix flour, baking powder, salt and cinnamon. Cream butter, add sugar gradually and eggs. Beat thoroughly. Combine the sifted flour mixture with the butter, sugar and egg mixture. Mix well. Add the fruit and nuts. Mix well (heat oven). Drop batter from teaspoon on a cookie sheet. Bake about 12 minutes at 350° temperature. Don't overbake. Cookies are much nicer and chewy.
Add concentrate to 2 quarts soda and 1 quart cranberry juice. Mix in remaining soda. Scoop sherbet on top 15 minutes before serving.
Preheat oven to 350 degrees. Drain and chop hearts of palm. Set aside 1 Tbsp. parmesan. Combine all other ingredients, mix well. Spread into shallow baking dish. Sprinkle remaining cheese on top. Bake 20 minutes or until hot and bubbly. Remove and mix again. Serve as a dip or spread on crackers, bread or pita bread.
Mix well. Pour into 10-inch pie crust. Bake at 425° for 45 to 55 minutes or until knife inserted 1-inch from side of filling comes out clean.
Layer sliced eggplant in a colander and sprinkle with salt. Add another layer and sprinkle with salt and so on until all of the eggplant slices are in the colander. This process will allow the eggplant to extract its water. Leave on a counter for an hour and allow to drain.
Combine egg yolks, sugar and butter in a heavy saucepan over low heat. Stir until well blended. Add cream, bourbon and vanilla. Bring mixture just to a boil. Reduce heat and simmer for 5 to 6 minutes, stirring constantly. Remove from heat; stir in pecans. Refrigerate until ready to use. Reheat to serve over slices of pound cake.
Mix all ingredients, except cheese, and place in a greased 9 x 13-inch pan. Top with cheese and bake 1 hour at 350°.
Warm milk. Add butter and a dash of salt. Bring to a boil and add bulgur, stirring for 2 to 3 minutes, while boiling. Remove from heat. Cover and set aside for at least 2 hours.
Cook frozen broccoli according to package instructions. Drain and mix well with all other ingredients. Bake uncovered in casserole dish for 35 minutes in a preheated 350° oven.
Mix and bake in a covered dish 1 hour at 350°. Stir when done.
In skillet, combine chicken, vegetables and broth; simmer 10 minutes. Thicken broth with flour; season with salt and pepper. In pie plate, place 1 pie shell and pour in meat-vegetable mixture. Top with the other pie shell. Bake at 400° for 30 minutes or until brown.
Brown chops in oil. Place 1/2 of potatoes in greased 9 x 13-inch baking pan and top with cheese slices. Add remaining potatoes. Place chops on potatoes. Sprinkle on salt and pepper. Saute onion and celery in skillet drippings until tender. Add soup and milk to skillet; heat and pour over chops. Cover and bake at 350° for 1 hour. Remove cover and bake 30 minutes longer. Serves 4 to 6.
1. Food process (or finely chop) Artichokes then add rest of ingredients. 2. pour into greased 8 X 8 baking dish. 3. Bake at 350° for 25 minutes. 4. Serve with sliced French bread.
Peel and slice the potatoes and onion. Mix with the salt and pepper. Turn into 1-quart casserole. Add butter and water to the top. Cover with foil and bake at 375° for 1 hour.
Place potatoes and water in 2-quart casserole. Cover and cook on High 10 to 12 minutes or until steaming. Drain. Add milk, salt, chives and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on Medium 8 to 9 minutes or until tender.
In a large bowl, crush graham crackers fine. Add fruit, raisins, chopped nuts and sliced cherries (keep a few nuts and halved cherries for decoration). Heat milk and add marshmallows; stir frequently. Heat until the marshmallows are melted and the mixture is smooth. Add to "cake" mixture and blend thoroughly. Line a fairly large (or 2 small) cookie tin with foil. Place a small glass in the center of the tin and pack mixture around the glass firmly. When finished, carefully remove glass. Cover tin and refrigerate for two weeks before serving. Will keep up to four months.
Saute onions in oil. Add meat and brown. Drain excess fat. Add other ingredients and simmer 1 1/2 hours. Even better if served following day.
Combine eggs, oil, sugar and vanilla; beat. Add strawberries. Combine flour, soda, powder and salt, then add gradually to strawberry mixture. Stir in nuts. Pour into 2 greased loaf pans. Bake at 325° for 1 hour. Cool before removing from pan. Wrap in plastic wrap.
Tear angel food cake into pieces. Prepare instant pudding and mix with Cool Whip. Pour over cake. Mix sliced strawberries with glaze and pour over pudding.
Combine syrup and butter in a saucepan; bring to a boil and cook until thickened. Add sweet potatoes. Simmer until hot, basting occasionally with glaze. Makes 4 servings.
Melt chocolate chips, butterscotch chips and peanut butter in double boiler. Add marshmallows and peanuts.
Place shortening, sugars, egg, water and vanilla in bowl, beat thoroughly. Mix flour, salt and soda and oats in mixture. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 12 to 15 minutes. Place on rack to cool.
Combine first 3 ingredients and chill. Spread on rye bread and put under broiler until lightly browned.
Cream the butter. Add eggs and beat well. Add dry ingredients. Add pecans. Mix well. Drop by teaspoon 2-inches apart on cookie sheet. For decoration, put 1 pecan half on top of each cookie. Bake at 350° for 10 minutes. Cool.