HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potato slices covered with water until tender. In a shallow casserole dish, place a layer of potatoes and a layer of cheese with salt and pepper. When all the potatoes and cheese are layered, pour enough of the water over them to almost cover them. Place in a 350° oven until cheese is melted and slightly browned.
Heat oven to 350°. Grease and flour a 9 x 13-inch cake pan. In large bowl, mix and prepare cake mix according to package directions (don't forget the high altitude adjustments). Pour into greased and floured pan. Top with rhubarb. Sprinkle with sugar. Pour cream over top. Bake at 350° for 1 1/4 to 1 1/2 hours, or until toothpick inserted into center comes out clean. Serve warm. Store in refrigerator.
Combine ingredients; spread on buttered toast rounds or English muffins. Broil until bubbly.
Cream together sugar and butter; beat in egg. Sift together flour, baking soda, baking powder and salt. Add to egg mixture. Stir in vanilla and apples. Fill 12 to 14 muffin (2 1/2-inch) tins or cups to the top (if using tins, butter). Sprinkle with topping.
Combine first seven ingredients in bowl and beat until creamy. Blend in flour. Use cookie gun. Bake at 350° for 8 to 19 minutes. Makes 12 dozen.
In skillet, fry chicken cubes until done. Remove from skillet and cook all vegetables and garlic powder until tender, stirring often. Stir in soup, milk and cheese. Add macaroni and chicken. Heat thoroughly, stirring often.
Thoroughly cream shortening, sugars and vanilla. Stir dry ingredients into creamed mixture. Form into balls. Roll in sugar. Place on ungreased cookie sheet. Press with back of fork to make crisscross. Bake at 350° for 10 minutes. Makes 6 dozen.
Cover the flour with lukewarm water. Add a piece of sour rye bread of approximately 2 inches diameter. Leave the mixture in a warm place for 24 hours. When the mixture is well soured, take out the bread and pass the rest through a sieve. Bring to a boil, 3 cups of water and slowly pour over the mixture, stirring constantly. Leave it on low flame until it boils. On the side, chop the bacon and the mushrooms and fry until lightly browned. Squeeze in the garlic and add both to the soup. Serve with boiled potatoes.
Cook drippings and flour together, mashing out lumps. Add seasonings. Add milk, water and Kitchen Bouquet; stir and heat thoroughly.
Grease a 13 x 9-inch pan. Put 1 package rolls on bottom of pan. Mix other ingredients and place on top of rolls. Put other package of rolls on top. Bake at 350° for 30 minutes.
Preheat oven to 400°. Saute all julienned vegetables in butter until tender, not overcooked. Allow to cool to room temperature.
Place a little oil in a skillet. Beat eggs, cream and a pinch of salt together. Dip bread into batter allowing batter to soak in. Fry bread in skillet until brown; turn and fry on the other side. Transfer to cookie sheet. Bake at 325° for about 4 minutes or until puffed. Sprinkle with powdered sugar.
Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, salt, sugar, butter, and vanilla. Beat until the mixture clings together. Stir in the walnuts and mini-chips. Form the dough into 1 inch balls. Place on ungreased cookie sheet and press to about 1/4 inch thick using the bottom of a glass. If the dough sticks, dip the bottom of the glass into sugar before pressing the cookies. Bake for 10 to 12 minutes or until very lightly browned. Remove from the pan and coat with confectioners' sugar. Place on a rack to cool. After cookies have cooled, coat again with confectioners' sugar. Makes about 4 dozen cookies.
Soften yeast in water. Add milk, shortening, salt, sugar, egg and flour. Let stand 2 hours until double in bulk. Roll out dough to about 1/2-inch thickness; cut into 4 diamond shapes. Dip each piece into butter; place in tube pan. Let each piece overlap. Make 2 layers. Let stand 1 hour. Bake in moderate oven until golden brown. Serve warm and pull apart.
Mix together in a small bowl the first 4 ingredients. Mix in another small bowl the sour cream, mayonnaise and taco seasoning mix. Layer on a large platter the bean dip on the bottom, the avocado mixture next, then the sour cream mixture and top with the onions, tomatoes, olives and the cheese. Serve with Tostitos.
Cut sausage into 8 pieces. Cut sausage in half, not all the way through. Place 1/4 slice cheese in cut in sausage. Roll cooked lasagna noodle around sausage. Place fold down in pan. Pour sauce over sausages. Place 1/4 pieces cheese over sausage. Bake at 350° for 45 minutes.
Preheat broiler. Line broiler pan with foil. Melt butter on stovetop. In a small bowl, combine melted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon tarragon, salt and pepper. Place fish on prepared pan. Brush lemon-butter mixture on fish. Broil fish 4 inches from heat about 7 minutes until fish is cooked. In mixer bowl, combine remaining 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1/2 teaspoon tarragon, Dijon mustard and dry mustard. Beat cream into mixture in a thin stream. Continue beating until cream forms soft peaks. Serve fish topped with a dollop of the lemon cream.
Brown pieces of chicken in oil. Peel around center of each potato. Place around chicken. Slice carrots on top and then slice onion over all. Turn heat to low. Cook about 1 hour. Use a large, heavy skillet.
Drain cherries; let dry on paper towel overnight. In small bowl, combine butter, liqueur and corn syrup. Stir in powdered sugar; knead until smooth. Form a heaping 1/2 teaspoonful fondant around each cherry. Place on waxed paper-covered cookie sheet; refrigerate.
Mix together. Pour in 2 greased and floured loaf pans. Bake at 350° for 50 minutes.
Cook beef, onions, garlic and oil in heavy skillet until the onions are soft and the beef is crumbly. Add salt, rosemary, pepper, tomato paste and hot water. Mix well and simmer, uncovered, about 30 minutes.
Take some small leaves and some chocolate, melted gently in the oven or over a pan of hot water. Wipe the leaves clean with a damp tissue. Let them dry thoroughly before dipping them, upper side down, into the surface of the melted chocolate. Lay them, chocolate side up, on a plate and leave in a cool place to set.
Brown ground beef and salt and pepper. Drain. Pour rest of ingredients over ground beef and cook until well blended (1 hour).
Mix brown sugar and cornstarch in saucepan. Add corn syrup, margarine and salt. Heat until margarine is melted. Beat eggs and vanilla together. Stir into sugar mixture. Blend well. Pour into an unbaked pie shell. Sprinkle nuts on top. Bake at 350° for 40 to 45 minutes.
Add 1 cup hot water to melted shortening. Mix 1 package yeast and 1/2 cup water. Add 1 beaten egg to yeast mixture. Combine all ingredients together. Add flour. Mix well with wire beater or electric mixer. Place in bowl in warm place. Cover with towel. Let rise twice its size. Punch down. Roll out and cut with biscuit cutter. Spray cookie sheet with Pam. Place rolls on it. Cover with towel; let rise again. Bake at 400° for 15 to 20 minutes.
Mix together the flour, sugar, eggs, shortening and sour milk with the baking soda in it. Add the remaining ingredients to first mixture and stir. Put in a 9 x 13-inch pan. Bake for 25 to 35 minutes at 370°. Ice right from oven with chocolate frosting. This is what keeps cake real moist.
Line a 9-inch torte shell with pie pastry and chill. Combine ingredients in given order. Mix well. Pour into chilled, unbaked shell. Bake in 400° oven for 40 to 45 minutes or until set.
Saute onion in butter. Combine with soups, broth and chiles. Add chicken and beat well.
Mix 3 to 4 scoops Country Time pink lemonade, orange juice (do not dilute) and sugar to taste (may use Sweet 'N Low). Add 1 quart water to mixture. Stir until smooth. Add 1 quart water and stir. Enjoy! It is great!!
Split chicken breasts just enough to fold. Combine flour, 1/2 teaspoon salt, paprika and dash of pepper in a paper bag. Add chicken and shake to coat.
Place cauliflower in pan. Top with lettuce. Cover with Miracle Whip. Sprinkle with sugar, cheese, onion, bacon and Cheddar cheese. Cover and refrigerate overnight. Mix before serving.
Make Jell-O according to package directions. Chill until slightly thick. Stir in mashed cream cheese, pineapple and marshmallows. Whip Dream Whip and fold into Jell-O mixture. Pour into large Pyrex dish and refrigerate overnight.
Prepare favorite baking powder biscuit mixture. After rolling dough out, place apples on dough and core them. Be sure to leave enough space between each apple to allow for wrapping dough around them. Fill cored apples with sugar, cinnamon and butter. Fold dough up into the apple core and turn the apples upside-down.
Mix the flour, sugar, nutmeg and butter together. Sprinkle a little over an unbaked pie shell, then place fresh peach halves (with cut side down) over this. Spread the balance of the mixture over the top to form a covering instead of crust. Bake for 15 minutes at 450°, then turn oven down to 325°. Bake for about 40 minutes. Can be served warm or cold, plain or with whipped cream or ice cream.
Cut okra in 1-inch rounds; season to taste. In a small bowl, beat egg; add milk. Dip okra in mixture; roll in seasoned cornmeal. Fry in deep fat until crisp; brown. Drain on paper towels. Serves 4.
Cream margarine and flour together. Add pecans and spread in a 9 x 13-inch baking dish. Bake for 15 minutes at 350°. Cool completely.
Combine corn meal and boiling water; stir to blend. In large skillet, heat 1/4-inch shortening over medium-low heat until drop of water sizzles when dropped in skillet. Spoon batter by tablespoons into hot skillet. Fry until golden brown. Turn and fry on other side. Serve with hot butter. Makes about 10 hoe cakes.
Bake in ungreased tube pan at 325° to 350° for 25 minutes; jelly roll pan at 375°.
In a skillet, fry bacon and onion until nice and brown; set aside. In a bowl, put potatoes; add eggs, flour, salt, pepper, bacon and onion. Mix well. Push through sausage casing. Lay in a greased 9 x 13-inch baking dish. Bake 1 hour at 350°, uncovered. Makes 3 nice links.
Mix dry ingredients. Add milk and eggs. Stir together well. Add oil and stir thoroughly. Pour into well-greased muffin tins. Fill 1/2 to 2/3 full. Bake 10 to 15 minutes at 450°.
Large platter with an edge to spread the ingredients. Sour cream is spread on the bottom. Cut up the white part of the green onion. Cut up tomatoes to fill plate and add. Cut up celery and add next, probably 3 or 4 stalks. Cut up green pepper and add. Taco sauce is added on top of all of it. Shredded Cheddar is added last. Enjoy.
In a 9 x 13-inch glass pan put torn lettuce. Then cut up onions over the lettuce. Drain and add peas on top of onions. Mix the sour cream, mayonnaise and sugar; put over the top. Sprinkle Parmesan cheese, then bacon bits. Refrigerate until ready to serve.
Pour boiling water over dates. Add baking soda and let cool. Cream shortening and sugar together. Add eggs and mix. Add flour, salt and vanilla and mix. Add date mixture and mix. Spread in 10 x 15-inch jelly roll pan. Cover with 6 ounce package chocolate bits and chopped nuts. Bake at 350° for 25 minutes.
Mix Cool Whip and sour cream in a large bowl. Add Jell-O. Stir until smooth. Pour into pie crust. Chill for 2 hours. Serve.
Brown sausage in skillet and drain. Add beans (you will need a little of the bean juice). Sprinkle cumin. Stir and mash beans and sausage together into mixture. Serve on hot flour tortillas with sour cream and hot sauce. Roll up as burrito and enjoy!
Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in picante sauce mixture; let stand 5 minutes. Cook ground beef and onion in a heavy skillet until brown; drain off drippings. Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and add sour cream; stir until well blended.
Mix sour cream, cream cheese and taco seasoning. Spread this mixture onto a serving plate. Pour taco sauce on top of sour cream mixture. Top with onion, cucumber, lettuce and tomato. Sprinkle cheese over top. Serve with tortilla chips.
In a large saucepan, cook celery and onion with garlic and ginger in butter until tender. Add remaining ingredients. Cook over low heat 5 minutes or until done. Stir occasionally. Serve with additional soy sauce. Makes about 6 cups.
In saucepot in enough boiling water to cover, cook broccolini 5 minutes; drain. In a large skillet over medium-high heat, cook garlic and pepper in oil 5 minutes, stirring occasionally. Add broccolini, lemon pepper, oregano and wine; cover. Cook 5 minutes. Sprinkle with pine nuts. Makes 8 servings.
Beat together all ingredients. Spread on sliced bread. Place in toaster oven. Heat 2 to 3 minutes or until golden brown. Store remaining spread in a covered jar in refrigerator. Will keep for 1 month.
Mix all together in a large skillet or saucepan. Cook for 20 minutes.
Cook broccoli. Saute onion in margarine. Cook Minute rice. Mix broccoli, onion and rice with soup and Cheez Whiz. Bake at 350° for 30 minutes.
Mix first 3 ingredients and cook until peanut butter and sugar are dissolved. Add corn flakes. Spread in buttered pan. Cut in squares when cool.
Mix all ingredients together stirring gently. Pour over meat; cover, refrigerate at least 24 hours. Turn meat a few times.
Stir ice cream until softened. Spread on bottom of baked pie shell. Place in freezer.
Spray 3-quart casserole with Pam. Cook macaroni according to package instructions. Brown ground meat and drain after cooking. Combine mushroom soup, chopped tomatoes with juice, browned meat, cheese, green pepper and drained macaroni. Pour half of mixture in casserole and put 1/2 can of French fried onions, then add the remainder of mixture and place in 350° oven and cover. Bake for 30 minutes; add the rest of the French fried onions and bake for additional 5 minutes. Serves 4 to 6 people.
Sprinkle potatoes with half the salt. Combine cottage cheese, sour cream, onion, garlic and remaining salt; fold in potatoes. Pour into buttered casserole; top with cheese. Sprinkle with paprika. Bake at 350° for 45 minutes. Yield: 6 servings.
In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper. Stir in chilies. Melt butter in a 10-inch skillet over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Fold omelet in half. Cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce. Yield: 3 servings.
In a heavy pot, heat cooking oil. Be sure there is sufficient cooking oil to allow hush puppies to float. Mix all ingredients well. Drop by teaspoon into hot oil. Hush puppies will puff up as they fry. When completely browned, remove from oil to drain on paper towels.
Heat mashed berries to simmering. Cook gently for 3 minutes; strain through fine sieve. Be sure to extract all juice. To juice, add enough water to make 1 1/2 cups liquid. In saucepan, mix the cornstarch and 1 1/2 cups liquid. Boil, stirring constantly, until thick and clear. Remove from heat. Add the butter, 1 cup sugar and the lemon juice; cool. Arrange a layer of fresh, halved berries in bottom of pie shell. Spoon glaze over. Continue making layers this way until you get to the top. Set in refrigerator at least 1 hour. Top with whipped cream.
Mix Eagle Brand milk, lemonade and strawberries together. Stir in 8-ounce Cool Whip last. Pour into prepared crust. Spread the 12-ounce Cool Whip on top and refrigerate overnight.
Pack beets tightly into a quart jar. Boil sugar and vinegar; pour over beets and seal. Let set in refrigerator overnight before eating.
Mix everything together, except cheese. Put in 1 1/2-quart greased casserole dish. Bake at 350° for 50 minutes. Last 10 minutes, sprinkle with cheese.
Spread cookie dough out onto a pizza sheet. Bake at 375° for 30 minutes or until golden brown. Let cool.
Combine sugar, cocoa and milk. Bring to a boil in heavy pot. Add butter. Cook until candy forms soft ball in cold water. Add vanilla and peanut butter. Beat until candy thickens. Pour in small 6 x 10-inch oblong dish (which has been lightly buttered). When candy cools, cut in squares.
Combine the first 4 ingredients; pour into baking dish and top with the remaining ingredients. Bake in a 350° oven for 30 minutes.
Saute onion and celery in margarine until soft. Add rest of ingredients. Put in greased casserole dish. Bake at 350° for 1/2 hour.
To begin, flatten the chicken by placing it between two sheets of waxed paper and pound it with a mallet. Sprinkle the chicken with the salt and pepper.
In a glass jar or airtight container mix all ingredients and mix well. Cover and store until needed. Add 2 tablespoons of mix to 1 cup of water for a quick cup of hot cocoa. Makes about 34 servings.
Cook potatoes and cool. Grate potatoes, then add unbeaten eggs. Stir until blended. Add flour, salt and pepper. Mix well. Pour by spoonful and fry until golden brown.
Beat eggs slightly. Add sugar, spices and flour. Beat. Add milk. Pour into a greased 9-inch pie plate. Bake in oven at 370° for 30 minutes. Test with knife inserted in center comes out clean.
Cut up Mozzarella. Brown meat, remove fat, add spices, tomatoes and ketchup and simmer 30 minutes. Cook noodles in boiling salted water with a bit of oil until tender. Drain and rinse in cold water. Place 1/2 noodles in 9 x 13-inch pan. Sprinkle 1/2 cheese and cover with 1/2 sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 to 15 minutes before serving.
Combine milk, shortening, sugar and salt. Bring to a boil, then let cool to 125°. Sift together about 3 cups flour, baking powder and soda. Add yeast to 1/2 cup warm water. Add to milk mixture, then add the remaining flour. Mix well. Knead until it's easy to handle. My Mom always said, "Knead until it feels like a baby's bottom." Put in an oiled or buttered pan or bowl. Cover and let rise at room temperature until doubled in bulk. Punch down and refrigerate 3 hours to 10 days (covered tightly). Generally needs to be punched down every day or so.
In a large bowl, combine potatoes, undiluted soups, sour cream, milk and onion. Stir until well mixed and season with salt, pepper and dill weed. Turn into a greased 9 x 13-inch baking dish. Sprinkle evenly with grated cheese and paprika. Bake at 350° for 1 1/2 hours, until browned on top and bubbly. Serves 8 to 10.
Soak fruit in wine while sifting flour and spices together. Add fruit to flour mixture. Add pecans. Refrigerate overnight. Drop onto ungreased cookie sheet (1 tsp. for each cookie). Bake at 250 degrees for about 20 minutes.
Preheat oven to 350°. In large mixer bowl, beat egg yolks with Eagle Brand milk. Pour into prepared pastry shell; bake 20 minutes. Cool. Chill. Top with whipped cream.
In hot oil, cook onions, celery and garlic until tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, chili powder and Worcestershire sauce. Simmer for 45 minutes; thicken with cornstarch. Add shrimp and green pepper. Cover and simmer until done, about 5 minutes. Serve with rice.
Mix cream cheese and 1/2 cup sugar. Spread over bottom of 2 pie crusts. Spread sliced peaches over cream cheese mixture; set aside. Mix 1 cup sugar, cornstarch and water together. Bring to a boil and add Jell-O, mixing well. Cool slightly, then spread over peaches. Top with Cool Whip and refrigerate.
Cook beef, onion and garlic in saucepan until done. Add tomato sauce and cook down. Mix cottage cheese, parsley flakes, salt, oregano, Parmesan cheese and Mozzarella cheese. Layer noodles, cottage cheese mixture, then ground beef mixture. Bake at 350° for 30 to 45 minutes.
Let sugar, syrup, milk and butter come to a boil; boil for 5 minutes. Add vanilla and walnuts. Put pan in cool water and beat until it begins to get hard, approximately 1 minute. Pour into a greased pan. Cut immediately.
Recipe amounts are for a 2 1/2 to 4-quart cooker. Double the amounts for a 6 to 8-quart cooker.
Mix beef, bread crumbs, onion, pepper, seasonings and 1/2 cup tomato sauce. Spread in greased 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with additional cheese. Bake at 350° for 35 to 40 minutes.
For sauce, combine Russian dressing, soup mix and preserves. Mix well. Pour over 6 chicken breasts in a buttered 9 x 13-inch baking pan. Bake at 300° for 1 1/2 to 2 hours.
Soak bread in cream about 5 minutes. Cook onion in one Tbsp of butter until tender. Mix cream cheese, egg, bread crumb mixture, onion, parsley, salt, pepper, spices and meat.
Heat together margarine, pitted dates, maraschino cherries and sugar. Stir constantly over medium heat until it becomes soft paste. Remove from heat. Add Rice Krispies cereal and nuts. Mix thoroughly. Portion by level tablespoonfuls on waxed paper. Shape into balls. Cool.
Combine oil, soy sauce, honey, vinegar, onions, garlic and ginger. Pour over flank steak and marinate 4 hours or more; turn occasionally. Barbecue steak* over hot coals, turning once until done to your preference, about 5 minutes on each side for medium-rare. Baste occasionally with marinade. Carve in thin slices, cutting on the diagonal from top to bottom of steak as for London broil. Makes 4 servings.
Flour roast. Brown in butter and pepper. Combine soup, onion mix and wine. Pour over browned roast. Bake 2 1/2 hours at 325°. Saut mushrooms and add to roast last 30 minutes.
Bake patty shells by directions on package; cool. Dissolve bouillon in warm water and set aside. Drain oysters and reserve liquor. Melt butter over low heat; stir in flour and allow to bubble for one minute. Do not brown. Remove from heat and slowly stir in bouillon, oyster liquor and cream. Return to low heat and stir until thickened. Add lemon juice, Worcestershire sauce and onion salt. Remove from heat, cover and set aside. Saute oysters in butter only until edges curl and oysters are just firm. Drain. Stir oysters and ham into sauce and heat gently over low heat. Spoon into patty shells and top with cracked pepper and chopped parsley. Serve immediately. Serves 6.
Melt butter and chocolate in a saucepan. Stir. Remove from heat and stir in sugar, salt and vanilla. Beat in eggs, one at a time. Add flour and blend until smooth.
Get cheese at room temperature. Mix all ingredients until well blended. Roll in nuts or paprika. Makes 2 logs or balls.
Bake cake according to directions on box, using a 9 x 13-inch pan. Cool cake and poke holes in it an inch apart. Cook pineapple and sugar, about 5 minutes. Cool and pour over cake. Fix pudding according to directions on package. Pour over the pineapple mixture. Spread Cool Whip on top. Sprinkle with pecans and refrigerate.
Mix all ingredients together. If mixture is too soft, more crumbs may be added. Form into balls about the size of a large walnut and drop into deep fat. Cook until they turn a deep, golden brown. At this stage, they may be stored in the freezer for future use or place in a shallow casserole; pour sauce over them and bake in medium oven for 1/2 hour.
Brown meat and drain. Add vegetables to meat and simmer until tender. Add tomato paste, water, chili powder, salt, paprika and beans; simmer while making topping.
Combine all but steak in saucepan. Bring to a boil. Pound steak. Cut into serving pieces. Place in pan. Pour sauce over meat. Cover. Bake at 350° for 1 1/2 to 2 hours. Good barbecue sauce for chicken and pork chops, too!