HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Line a 14 x 10 x 2-inch baking pan with heavy-duty foil. Salt the inside and outside of the hens. Combine apricot spread with the cinnamon. Brush hens with part of glaze after placing them in pan. Cover hens with a foil tent and bake for 20 minutes. Brush with more glaze. Remove tent and continue baking, brushing with glaze 2 more times. Bake approximately 1 1/2 hours.
Dissolve Jell-O in water; set aside. Mix cake mix, oil, egg yolks and flour. Add Jell-O to batter; then stir in 3/4ths of frozen strawberries. Beat egg whites and fold into batter. Bake in 9 x 13-inch pan at 350° for 45 minutes or until done.
Set frozen bread dough out to thaw and let rise at least 8 hours. Brown hamburger and drain grease. Add chopped cabbage and onion. Salt and pepper to taste. Divide raised dough in half. Roll out half to fit in bottom of lightly greased pan. Add hamburger mixture. Roll out other half. Place sliced cheese on mixture, then other half of rolled out dough. Bake at 350° for 20 to 30 minutes. Easier than making Bierocks.
Mix all ingredients except chocolate and wax. Form mixture into balls. Melt chocolate and 1/2 paraffin wax bar. Using toothpicks, dip balls into chocolate and set on wax paper. Allow to dry. Makes approximately 80 small balls.
Mix biscuits as usual. Place butter in bread pan, place in oven to melt. Remove pan from oven and leave 1/2 of butter in pan. Use remaining butter to spoon on top of biscuit. Bake at 375° until golden brown on top and bottom.
Cook and drain vegetables (mixed vegetables may be used). Butter a large pie plate. Sprinkle a little of cheese on bottom. Add vegetables. Sprinkle the rest of cheese. Blend the other ingredients for 15 seconds. Pour over cheese. Bake at 375° for 20 to 25 minutes or until knife comes clean when inserted in the center of quiche.
Mix the ingredients and roll into balls. Dip balls into melted chocolate and put on waxed paper to cool. Kids love to help with this one!
Preheat oven to 350°. Mix all ingredients except pie crust shell together. Pour into pie crust shell. Bake in a 350° oven about 45 minutes or until set.
Cut up dried beef fine. Add to other ingredients that have been mixed thoroughly. Cut top off round loaf of rye bread. Scoop out center and cut into cubes. Fill the "boat" with filling and put cubes around outside to be dipped. Can also put filling in a dish and use for bread cubes, crackers or chips.
Wash cucumbers well, but do not peel. Cut cucumbers crosswise into 1/4-inch slices. Combine cucumbers, bell pepper and onion in a large bowl. Sprinkle in salt and dill seed; stir well. Let stand, uncovered, 1 to 2 hours. Stir occasionally. Stir together sugar and vinegar until sugar is dissolved, then pour over vegetables and mix gently. Spoon into glass container. Cover and refrigerate for at least 1 day or up to 3 weeks.
Combine all crust mixture and put 1/2 in bottom of greased pan. Pour in fruit and juice, then add rest of mixture over the top. Bake at 350° for 45 minutes.
Mix all ingredients together in a large bowl. Store for up to 2 weeks in an airtight container.
Slice the middle of each hot dog, leaving a 1/2 inch at each end. Cut each piece of cheese into 6 slices. Insert 3 of the slices into each hot dog. Separate the crescent rolls. Place the cheese side down on the widest part of the triangle and roll each hot dog towards the point. Place the cheese side up on an ungreased cookie sheet and bake at 375° for 12 to 15 minutes.
Mix first 6 ingredients. Stir in vinegar, Miracle whip, salt, pepper and sugar.
Brown meat in a large saucepan. Drain off fat. Add onion, ketchup, water, sugar, Worcestershire sauce, lemon juice and salt and pepper. Mix well. Simmer over low heat for 45 minutes.
Peel and slice potatoes in bottom of casserole dish. Salt and pepper each layer. Add onion. Mix the soup and canned milk well. Pour over potatoes. Place the browned pork chops over top of potatoes. Cover and bake at 350° for 1 1/2 hours.
Cut bread into cubes and place in the bottom of a greased 9 x 13 pan. Sprinkle blueberries evenly over bread. Microwave cream cheese in bowl for 2 minutes. Stir carefully and add sugar, sour cream, and vanilla. Spread over blueberries. Cut French bread into ten one inch thick slices, place over cream cheese. Beat eggs, milk, and half & half, cinnamon, and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350° for 45 minutes covered, then uncovered for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.
Combine peanut butter, sugar, M&M's and margarine. Shape into balls (1/2-inch). Chill. Really good.
Mix well. Add 2 cups tomato juice (can use all water) and probably 1 cup water (go by the way it looks). You don't want to be too thin, but enough liquid to cook awhile. After liquid is bubbling good, reduce to low and simmer at least 2 hours or longer. Better after setting overnight. After heating, until warm, taste and add seasoning, if necessary. The taco seasoning and soups contain some salt.
Line jelly roll pan or other pan with foil. Place 24 graham crackers in it and bring foil up to form edges around crackers. Boil sugar and margarine together for 3 or 4 minutes (count to 200 after it starts to boil, stirring continuously). Add nuts and spread very evenly over crackers. Bake for 10 minutes in a 350° oven on middle rack. Let cookies cool. Cut, using indentation of crackers as guide. Makes 48 cookies.
Dissolve yeast in lukewarm water with 1 tablespoon sugar until frothy. Beat egg yolks with brown sugar until thick; then beat butter and add cocoa, salt and vanilla. Beat until smooth. Add the warm milk and flour. Beat 2 minutes. Fold in egg whites (beaten until peaked, not dry) and currants.
Melt butter and then add sugar. While still warm, add unbeaten eggs. When blended, add vanilla; then nuts. Sift dry ingredients together and add to butter, sugar, egg mixture.
Mix all the dry ingredients first, then add orange juice and margarine. This will have to be done by hand. When mixture is no longer dry, pinch off little pieces and roll into balls. Keep in freezer. Take out 15 minutes before serving.
Mix ingredients, then dip bread slices in mixture, coating both sides. Place in nonstick skillet sprayed with nonstick cooking spray. Cook until golden brown. Top with syrup or powdered sugar.
Saut the rice, butter, onion and green peppers in a heavy skillet until lightly browned. Add the consomm and stir until all the ingredients are hot. Add the mushrooms, salt and pepper. Sprinkle with paprika. Bake at 350° for 45 minutes.
Mix the first 4 ingredients well, until cottage cheese is in fine curds; set aside.
Heat sugar and vinegar until sugar dissolves; cool, then add 1/2 cup oil. Mix. Cool and eat.
Mix beans together in a bowl; set aside. Mix oil, vinegar, sugar, onion, salt and pepper; add this to bean mixture. Mix well. Let stand 4 hours or overnight.
Heat oven to 350°. Grease 9-inch pie pan. Melt butter in skillet over medium heat. Add bell pepper, green onions and garlic. Cook and stir 2 to 3 minutes until vegetables are tender. Stir in flour and pepper. Cook 1 minute. Gradually add milk. Cook until mixture boils, stirring constantly. Stir in Parmesan cheese. Remove from heat. Fold in crab meat. Pour into greased pan. Sprinkle with Cheddar cheese. Bake at 350° for 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve with Melba toast rounds.
Saute chopped onion, garlic and tomato in a small amount of oil until golden. Stir in dry spices and a 1/4 cup chicken broth. Add seafood, stirring to coat well with spices. Pour on tomato sauce diluted with some chicken broth. Bring to boil. Adjust seasoning and simmer, uncovered, for 5 to 10 minutes. Remember "crabmeat" is ready to eat when purchased, so cooking time is short. Prepare noodles according to directions on package. When cooked, but not soggy, drain and toss with some oil and sauteed garlic (optional). Saute chopped onion and garlic; stir in cauliflower pieces. Pour 1/4 cup broth. Season to taste and cook, uncovered, over reduced heat for about 5 minutes. Top with sauteed seasoned breadcrumbs.
Wash potatoes and pare a 1-inch strip around the center of each one. Place potatoes, sugar, salt and garlic in large saucepan. Cover with water and bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes or until tender. Drain well. Combine butter, lemon juice and paprika. Drizzle over potatoes and toss gently. Yields 6 to 8 servings.
Beat eggs until well mixed and frothy. Add ingredients in order, mixing well after each addition. Pour into pie shell and bake at 325° for approximately 30 minutes.
Mix together margarine, flour and nuts. Press in baking pan. Bake 20 minutes in 350° oven. Cool.
Mix first 8 ingredients together and place in a 13 x 9 x 2-inch microwave-safe dish. Top with crumb mixture and microwave on 70% power 10 to 12 minutes or until casserole is hot and bubbly. Rich and delicious!
Brown hamburger in large skillet and break up in pieces. Drain grease. Sprinkle green pepper, onion and celery over hamburger. Pour tomatoes over all and salt and pepper to taste. Sprinkle rice on top, cover and cook over medium heat until rice is done and juice is absorbed.
Sprinkle gelatin over water and allow to soften for 5 minutes. Heat and stir until gelatin is dissolved. Combine apricots, flour and orange peel in food processor or blender. Work until finely chopped. Add to gelatin. Add vanilla and stir until completely blended. Line an 8-inch pan with waxed paper. Spread fruit mixture evenly; set aside until cool and firm. Cut into 1-inch squares. Dip in melted chocolate. Exchanges 1 candy = 1/5 bread and 14 calories.
Freeze meat until firm, but not solid, to make slicing easier. Use a meat slicer or sharp knife to slice meat with the grain as thinly as possible. Place strips into a shallow pan and marinate 2 to 3 hours in mixture of remaining ingredients. Drain. Place strips on racks over foil or cookie sheets in a 150° oven and let bake 8 to 12 hours. The long time ensures a dryer product that will keep longer. Let cool and store in plastic container in refrigerator. Will keep without refrigeration at least 2 weeks.
Mix egg, milk, salt and pepper together. Dry chicken parts in paper towel and season. Dip each piece first in crushed potato chips, then in egg/milk mixture, then back in potato chips.
Spread pie mix in 9 x 13 x 2-inch cake pan. Then sprinkle cake mix. Next, chopped walnuts and coconut. Then melt oleo and drizzle over the top. Bake at 350° until brown and bubbly, 40 to 50 minutes. Serve slightly warm topped with Cool Whip.
Mix sugar, margarine and cream cheese together. Add pudding mix that has been mixed with milk. Finally, add Cool Whip. Crush cookies to resemble potting soil.
Using a 2 quart casserole, brown ground beef in microwave and drain off grease. Stir in both cans of soup and put frozen Tater Tots on top. Bake until Tater Tots brown (about 20 minutes) in 350° oven.
Cut biscuits in quarters. Mix cinnamon and 3/4 cup sugar in plastic bag. Shake biscuits in mixture, a few at a time. Place 1/2 the coated biscuits in a Bundt pan. Heat oleo and 1 cup sugar to boil; pour 1/2 of butter mixture over coated biscuits. Coat remaining biscuits and place in pan. Pour remaining butter mixture over biscuits. Cover with foil for 20 minutes of baking time, then uncover for remaining time. Bake at 350° for 30 to 40 minutes. May be sliced or simply pulled apart.
Cook pasta according to package directions, omitting salt. Drain. Rinse with cold water; drain. Combine pasta, peppers, water chestnuts, green onions and if desired, cherry tomatoes in a bowl. Combine oil and remaining ingredients, mixing well. Pour over pasta mixture, stirring to coat well. Cover and chill 8 hours. Stir occasionally.
Cook rice according to directions on the box. Mix rice with chicken, soup, mayonnaise, water chestnuts, pimentos and green beans. Cover with foil; bake at 350°. Heat. Remove foil; top with crushed crackers and cheese. Heat long enough to melt the cheese.
Cut bread in halves lengthwise. Place halves on baking sheet with a piece of foil. Melt butter in small skillet and add garlic and parsley. Saute for 1 to 2 minutes. Brush bread with butter mixture and sprinkle with Parmesan cheese. Place under broiler until lightly golden. Watch carefully. To serve, cut diagonally. Makes 4 to 5 servings.
Combine broccoli, soup and milk in a 9 x 13-inch baking dish. Cover with onions and top with crumbs. Drizzle melted butter on top. Bake at 350° for 45 minutes. Serves 8 well.
Bake at 350° for 50 minutes in greased and floured Bundt pan.
Combine powdered sugar, vanilla, butter and orange rind. Blend in orange juice to spreading consistency.
In saucepan, cook onions in butter until onions are tender. Add broth, water and Worcestershire sauce. Bring to a boil. Reduce heat. Simmer, covered, 25 minutes. Place croutons or French bread in ovenproof bowls. Spoon onion soup over croutons or French bread. Sprinkle with Parmesan cheese. Top with grated Mozzarella cheese. Broil until cheese melts and turns golden brown. Serves 4.
Grease a 9 x 13-inch baking pan. Mix ingredients together. Pour into greased pan. Top with crushed potato chips (if desired). Bake, uncovered, in 350° oven for 1 hour.
Beat eggs well. Add milk, then flour, sugar, butter, coconut and vanilla. Pour in pie shell and bake at 350° for 30 to 35 minutes.
Mix together and bake for 30 minutes at 350°. Can be frozen after baking and reheated in a crock-pot. Serve with crackers or vegetables.
Place oil in large skillet and heat. Coat bottom of skillet well; add onion, bell pepper and rice. Brown rice until most of the rice is medium brown, stirring often. Add salt, pepper and garlic powder to taste, tomato sauce and bouillon cubes. Add enough water to cover rice completely. Bring to boil; cover and simmer slowly until all water is absorbed. Don't stir, but poke rice when checking it.
In a saucepan, saute onions in margarine until tender. Stir in flour and salt. Add milk and stir over low heat until thick and bubbly. Remove from heat and add cheese. Add potatoes. Place in a greased casserole dish. Bake at 325° for 1 1/4 hours or until potatoes are done.
Sprinkle cake layers with orange juice. Spoon or pipe 1/2 cup whipped topping into 3-inch circle in center of 1 cake layer on serving plate. Spoon or pipe 1 cup of the whipped topping around top edge of cake layer. Spoon 1/2 of the pie filling between circle and border. Place second layer on top. Spoon or pipe remaining whipped topping around top edge of cake layer. Spoon remaining pie filling in center. Refrigerate 1 hour or until ready to serve. Makes 12 servings.
Mix well the first 4 ingredients. Then add milk. Cook in a double boiler and stir until thick. Pour mixture over vanilla wafers and bananas.
Mix all ingredients together. Makes 20 cups of mix. Use 1/4 cup for each serving.
Dump all ingredients into a large bowl. Punch it, pound it and knead it. Take all your aggressions out on the cookie dough. The more you pound, punch and knead the better the cookies! Roll into small balls and bake on cookie sheet at 350° for 10 to 12 minutes. They are really delicious.
Mix last four ingredients together. Remove rolls from package. Do not tear apart. Slice lengthwise through entire package of rolls. Spread mixture on each side. Layer ham and cheese. Put both sides of rolls back together and heat in oven or microwave until cheese melts.
Combine all ingredients. Drop on a greased cookie sheet and bake at 350° until done, about 12 minutes.
Put tuna in bowl. Add salad dressing, pickle relish and celery; mix well. Put a lettuce leaf and 2 tomato slices on each plate. Put a big spoonful of Tuna Delight on each lettuce leaf.
Mix together and pour into hot greased pan and bake at 400° for 35 to 40 minutes.
Spread crumbled crackers in a casserole dish. Lay seasoned pork chops on top of crumbled crackers and add a can of cream of chicken soup on top. Crumble more crackers on top of soup. Let bake for 30 minutes to 1 hour at 350°.
Cut steak into medium thin strips, then brown in 2 tablespoons oil in electric skillet or wok. When brown, add a little water and soy sauce; simmer until tender. Add green beans and simmer for 10 minutes. Put tomato wedges on top of steak and beans and simmer about 15 minutes longer. (May add more soy sauce to taste.) Serve over rice.
Beat until whipped cream consistency. Add 2 1/2 cups powdered sugar, or more if needed to spread well. Beat 7 minutes.
Boil potatoes in the jackets and the eggs. Peel and slice into small pieces. Mix with mayonnaise, sweet relish and just a tad of mustard to a consistency to suit your taste. Season to taste with salt, pepper and onion powder. Place in a serving bowl. Slice 1 boiled egg and place on top. Sprinkle with paprika. Refrigerate before serving.
Combine all ingredients in a bowl and mix thoroughly. Press lightly into a 6-cup ring mold and turn out onto a shallow baking pan. (Or just mold it around a bowl.) Bake at 350° for 1 hour or bake 30 minutes 1 day and 30 minutes the next. Serve with scrambled eggs, grated cheese and paprika in the middle of the ring.
Stew chicken unsalted. Cut into chunks. Mix soups and broth together. Melt margarine and stir in stuffing mix. Into casserole dish, put 1 layer of stuffing, 1 layer chicken and 1 layer soups. Repeat layers, ending with stuffing on top. Bake at 325° for 20 minutes.
Pour all ingredients in mixing bowl and mix well. Bake in greased 9 x 13 inch pan for 45 minutes at 350° oven.
Chop first 5 ingredients. Mix all together with olive oil and sugar and refrigerate overnight. Serve with tortilla chips.
Mix flour, salt, baking powder and parsley together in bowl. Cut shortening in. Stir cheese in. Add milk. Stir only until ingredients are moistened. Spoon onto baking sheet. Sprinkle with seasoned salt. Bake until brown in preheated oven at 400° for 12 to 15 minutes in regular oven (375° for 7 to 10 minutes in conventional oven).
Mix cake mix, margarine and 1 egg. Press in bottom of a jelly roll pan. Mix cream cheese, powdered sugar and 2 eggs. Pour over first mixture. Bake at 350° for 30 to 35 minutes. When cool, dust with powdered sugar and cut in squares.
Mix everything together and pour into a greased and floured Bundt pan and bake at 350° until done.
Blend cheese and butter. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon of this mixture around each olive. Place on flat pan and freeze. Store in plastic bags. When ready to serve, bake 15 minutes at 400°.
In a 10 x 2-inch skillet, heat 2 tablespoons of the oil over moderate high heat. Saute the onion for 3 to 5 minutes, stirring constantly. Remove onion from pan using a slotted spoon and set aside. Add the remaining oil to the pan and heat. Place the meat in the pan and brown well, stirring frequently. Return the onion to the pan. Add the remaining ingredients. Bring the mixture to a boil over high heat, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until the meat is fork-tender. Turn into a warmed serving dish and garnish with the parsley. Serve with warmed fresh corn tortillas.
Stir dry ingredients together and add to the other ingredients. Juice of 1/2 lemon is optional. Bake 25 minutes at 350°. Use paper bake cups. Makes 24 muffins.
At room temperature, cream butter and sugar. Add well beaten eggs and flavorings. In another bowl, sift together flour, soda and baking powder. Mix dry ingredients and buttermilk with other mixture. Beat well. Pour into well-greased and floured tube pan. Bake at 350° for 1 1/2 hours. Ice or glaze as desired.
Beat biscuit mix and 2/3 c. milk until dough is stiff. Knead on floured surface until dough is smooth, about 10 times. Roll out until dough is in a thin rectangle. Spread with about 1/2 the margarine, sprinkle with part of the sugar and about 1 tsp. cinnamon. Roll up dough and press seam together. Cut in slices about 2 inches apart. In pan, put remaining sugar, milk, cinnamon and margarine. Place rolls cut side down in mixture. They look like they are swimming in it. Bake at 400 degrees until golden brown.
In saucepan, melt 2 tablespoons butter over medium heat. Mix in flour, stirring. Stir in broth, milk and wine. Cook, stirring, until sauce is smooth and thickened. Stir in cheese, mushrooms and salt and pepper to taste; set aside. Cook pasta; drain. Cut chicken into 8 pieces; flatten to 1/4-inch thick. Heat 2 tablespoons butter in heavy skillet; cook chicken 2 to 3 minutes on each side. Toss noodles with sauce, reserving 4 teaspoons. Place on serving platter; place browned chicken on noodles. Garnish with remaining sauce and parsley. Serves 2.
Fry turkey, onion and pepper in skillet. Mix all ingredients together and place in large Dutch oven and cook until thick or place in slow cooker all afternoon. Serves 6; 3 protein, 4 veggies and 1 fruit.
Mix water, vinegar and sugar until dissolved. Place pork chops in baking dish. Pour mix over chops. Add 1 tablespoon ketchup on each chop. Add onion slices on each chop. Bake at 350° for 1 hour.
Mix cake mix with melted oleo. Add 1 egg and cup of chopped pecans. Pat into oblong pan that has been greased and floured. Set aside. Mix cream cheese, 2 eggs and box of powdered sugar together. Pour over first mixture. Bake at 350° for 1 hour on top rack of oven.
Heat milk and chocolate in a heavy saucepan until chocolate melts. Whisk until smooth, or beat with an electric mixer until flecks of chocolate are incorporated. Stir in sugar and salt; bring mixture to a boil. Reduce the heat; simmer for 5 minutes, stirring occasionally. Stir in coffee and half and half, then briefly bring to a simmer. Add vanilla and serve immediately. Serves 5.
Heat oven to 400°. Cut shortening into flour, 2 tablespoons sugar, baking powder, nutmeg, salt and cinnamon until mixture resembles fine crumbs. Stir in egg and just enough milk so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut with floured doughnut cutter. Hold opposite end of each ring and twist to form figure 8. Place bowknots and buttons (holes) on ungreased cookie sheet. Bake 8 to 10 minutes. Dip into margarine, then into sugar.
Mix 2 sticks butter, eggs and powdered sugar all together in mixing bowl. Beat with mixer for 15 minutes (this cooks eggs). Melt 1 stick butter and add graham cracker crumbs. Press in bottom of oblong pan for crust.
Combine sugar and milk; cook until it forms a soft ball when dropped in cold water. Add chopped dates and cook 5 minutes more. Beat until it begins to thicken. Add 1 cup chopped pecans. Pour onto buttered platter and cool and cut.
Arrange bread in a single layer in a baking pan. Combine eggs, cream, peach preserves and nutmeg. Beat until smooth and pour over the bread. Turn the slices to coat evenly. Cover and refrigerate overnight.
Bring to boil, sugar, margarine and milk. Add pudding and oats. Cool for 15 minutes, then drop on wax paper and refrigerate.
Combine flour and salt. Cut in shortening and add water, vinegar and egg. Stir lightly with a fork until dough is moist enough to hold together. Form into a ball and roll out on floured surface for pie crust.
Mix cake according to package directions. Pour in a rectangular baking dish approximately 9 x 11 x 2-inch. After the cake has cooled, cream the cream cheese and sugar with a mixer. Pour this mixture over the cake evenly to the edges. Cut a banana, finely, to cover the entire surface. Spread the chopped pecans over the cake. Spread the pie filling over the cake.
Place cubed steaks in 9 x 13-inch pan. Combine stewed tomatoes and flour in a 2-quart saucepan. Stir in gravy and chili sauce. Bring to a boil; simmer 1 minute. Pour sauce over steaks. Cover; bake in 375° oven 35 to 45 minutes. Serve with hot mashed potatoes or noodles.
Sift together flour, baking powder, soda, cinnamon and salt. Combine oil and sugar. Add 1 egg at a time, beating after each. Gradually add dry ingredients. Mix well; add carrots. Pour into three 8-inch pans; bake at 350° for 50 to 60 minutes, or tube pan at 300° for 1 hour.
Grease sides and bottom of a 9 x 13 x 2-inch pan with shortening. Place jalapenos in rows on bottom of pan. Beat eggs and pour evenly over pan. Grate cheese and spread evenly over eggs and jalapenos.