HumbleIntelligence/food-ner-1-Million huggingface dataset:
Form into ball and knead about 1/2 minute. Roll out dough 3/8 inch thick. Cut with cookie cutters or just into shapes. Bake at 375° for 15 to 20 minutes, until slightly brown and firm.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer half each of meat mixture, chops and cheese in 2-quart casserole dish. Repeat layer. Bake 20 minutes. Top with shredded lettuce and tomatoes.
Combine sugars and water in saucepan. Stir until well dissolved. Add syrup and cook to 252° for hard ball stage. Pour slowly over well beaten egg whites. Beat until mixture is light and fluffy and piles up without spreading. Add vanilla and nuts. Drop by spoonfuls onto waxed paper. Makes 3 dozen pieces.
Line 11 x 7-inch baking dish with pie crust. Cook broccoli and onion, covered, with butter and water about 5 minutes, just until tender. Remove from heat. Beat cream and eggs together; add Swiss cheese, salt, pepper, nutmeg and broccoli mixture. Combine Parmesan cheese and bread crumbs. Sprinkle 1/3 cup Parmesan cheese mixture on bottom of crust. Dip tomato slices in mixture and arrange in layer on crust. Pour in broccoli mixture. Dip remaining tomato slices in Parmesan cheese mixture and arrange on top. Bake at 375° for 1 hour. Cool 20 minutes before cutting.
Cook bacon until crisp. Remove to paper towel and drain. Cook beef in small amount bacon fat. Add onions and cook until tender. Combine beef, onions, ketchup, salt, brown sugar, mustard and vinegar in 3-quart casserole. Drain cans of beans (save some liquid in case mixture is dry). Mix thoroughly with beef mixture. Sprinkle with bacon which has been crumbled. Bake at 350° for 40 minutes.
Mix first 3 ingredients together and bake for 45 minutes at 350°. May add onion and celery soup to ingredients, if desired.
Place chicken breasts between sheets of wax paper. Pound slightly. Sprinkle with salt and pepper.
Cook the onion and garlic in the olive oil until soft. Add the wine, basil and marjoram. Simmer until most of the liquid evaporates. Add the tomatoes and simmer 3 minutes. Place the flounder fillets in the simmering sauce, cover and cook gently for 2 minutes, just until fish is firm. Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish.
Place bread in a glass 9 x 13-inch pan. Combine rest of ingredients and pour on top. Bake 1 hour at 325° uncovered. Bake 1 hour at 350° to 375° if using a metal pan.
Using juices created during preparation, mix with a bit of the liqueur and pour over the salad. This will keep the salad fresh for a couple of days.
If sausage is hot, no spices need to be added. Otherwise improve! Brown sausage. Add rest of ingredients, except for the cabbage. Add cabbage approximately 20 minutes before serving the soup.
Brown ground beef with celery. Add onion. Mix other ingredients well. Bake in 350° oven for 45 minutes to 1 hour.
Mix first 3 ingredients together. Mix well. Shape into small balls. Brown. Combine the remaining ingredients. Pour over meatballs. Keep warm in crock-pot.
Preheat oven at 375 degrees. Mix all by hand until crumbly mixture, don't over mix. Pat down dough onto floured pan roll flat 1/8 inch thick or 1/4 inch thick. Cut with cookie cutter. Bake for 10 minutes.
Spray saute pan with low-fat cooking spray and saute turkey, onion, celery and green pepper. When done, drain. In a two-quart casserole dish, put chicken broth, uncooked rice and sausage mix. Top with undiluted soup; cover and bake for one hour at 325°.
In a large saut pan, melt butter and add garlic powder, mayonnaise, Old English cheese, Tony Chachere seasoning, cayenne pepper and spring onions. Heat until cheese is melted. Add crabmeat and heat thoroughly. Spread generously on English muffin halves. Place on a cookie sheet and place in freezer until firm. Stir in Ziploc storage bags.
In small saucepan, place butter and cream to boil. Simmer 1 minute and reduce to low to thicken slightly. In separate pan, bring water to a boil and follow pasta package instructions. Drain when finished. In another saucepan, boil small amount of water; boil spinach a few minutes and drain very well, squeezing out excess water. In same pan, rinse and dry, then add olive oil and chopped garlic. Saute briefly, then add drained spinach and mix well.
Separate 3 eggs; beat yolks in large mixing bowl, using mixer. When thick and fluffy, beat in buttermilk and soda. Sift together and beat in flour, sugar, baking powder and salt. Beat in butter or oil. Fold in stiffly beaten egg whites. Bake on preheated grids until bubbly. Makes about 15 pancakes.
Beat eggs together. Add sugar and melted butter. Add extract and other ingredients. Bake in 2 unbaked 8-inch pie crusts until light brown.
Mix all ingredients together. Pour into 2 unbaked shells. Bake at 350° for 50 minutes.
Cook potatoes until tender enough to mash. Mix other ingredients with potatoes; put in dish and bake until thick. Cover with marshmallows and brown.
Beat Dream Whip stiff and fold in remaining ingredients. Tear up angel food cake into bite size and pour mixture over and serve.
Pound chicken breasts, not too thin. Place margarine and generous portion of cream cheese and chives. Roll chicken breasts. Wrap with 1 slice bacon. Cook at 400° for 40 minutes.
Dissolve lime and raspberry jello separately using 1 1/2 cups boiling water for each package. Pour into separate 8-inch square pans; chill until firm. Cut into small cubes. Combine marshmallows, pineapple and jello mixing lightly. Fold in Cool Whip. Pour into spring-form pan lined with ladyfingers, split and cut in half. Chill several hours and serve. Can be mixed as a salad eliminating ladyfingers. This salad is pretty for Christmas.
Cream shortening, sugars, vanilla and eggs. Add flour, soda, salt, bananas and chips. Mix together and drop by spoonfuls on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream the oleo. Add brown sugar and white sugar; cream until fluffy. Add the eggs and beat well. Mix oats in 1 1/2 cups boiling water and let stand 20 minutes. Add to creamed mixture along with 1 teaspoon cinnamon. Last add the flour and soda. Beat well. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Take pork ham and cut off all skin. Cut holes with a knife deep enough to put index finger in. Fill each hole with green onions and garlic. Season with salt and pepper. Wrap in foil paper. Bake at 350° for 4 hours. Slice to serve.
Melt together peanut butter, chocolate chips and margarine. Pour over cereal and mix together. Put confectioners sugar in a large bag. Add cereal mixture and shake.
Melt chocolate in double boiler. After all chocolate is melted, take off burner. Add Rice Krispies, peanuts and pecans. Stir until blended together well. Spoon out on waxed paper. Leave until dry.
Mix together last 4 ingredients. Pour mixed items over chicken breasts. Sprinkle top generously with paprika. Bake at 350° for 1 1/2 hours. (Serve with rice and molded fruit salad.)
Brown ground beef; drain. Add tomato sauce, 3/4 of taco sauce and other ingredients. Simmer for 10 to 15 minutes. Serve with flour tortillas or taco shells, tomatoes, lettuce and cheese. Use remaining taco sauce to pour over other ingredients.
Drain pineapple, reserving 1/3 cup juice; set pineapple aside. In a large skillet over medium heat, cook the chicken and ginger in 2 Tbsp. oil for 6 minutes. Add the pineapple and vegetables. Cover and cook for 2 to 3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti. In a small bowl, combine the cornstarch, soy sauce, corn syrup, pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Combine flour, sugar, cocoa, soda, salt and vanilla in an 8 x 8 x 2-inch pan. Makes 3 holes in mixture. Put oil in one hole, vinegar in one hole and water in the third hole. Mix with fork; swirl. Bake at 350° for 30 to 35 minutes. When done, sprinkle powdered sugar over the cake.
Put all ingredients in a mixing bowl and add a pinch of salt. Use seeded raisins. They make the cookies much better.
Boil chicken. Tear into strips or small pieces. Place chicken in bottom of casserole dish. Mix sour cream and soup together. Pour over top of chicken. Add poppy seed and melted butter to crackers. Sprinkle cracker mixture on top of chicken mixture. Bake at 350 degrees for 30 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside. In large mixing bowl, beat butter, sugar, brown sugar, eggs and vanilla or orange peel until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch morsels.
Peel eggplants and slice into 1/2-inch slices. Fry in oil until lightly browned. Drain on paper towels. Cover bottom of a 13 x 9 x 2-inch buttered pan with a layer of eggplant slices. Combine tomato paste and water, mixing well. Pour over eggplants. Sprinkle with Parmesan cheese, mushrooms and Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Bake in a 400° oven for 20 minutes or until cheese is bubbly. Makes 10 servings.
Boil grits in water, milk and salt in a heavy pan. Stir often until stiff. Stir diced/grated cheese into hot grits. Add butter. Cool. Blend eggs into mixture. Season to taste with salt, Tabasco, Worcestershire sauce, pepper and paprika.
Mix dairy sour cream, Cheddar cheese and chili powder. Spread over ground beef mixture when cooled. Sprinkle with shredded lettuce and grated Cheddar cheese. Serve with corn chips. Makes 3 1/2 cups dip.
Cook bacon in microwave; add margarine and rosemary; set aside. Cook beans, potatoes and onion in water, in oven, covered. When cooked to suit taste, pour bacon, margarine and rosemary over beans.
Blend hot water, salt, honey and vegetable oil in mixer bowl. Mix in 6 cups whole wheat flour. Sprinkle yeast over top. Mix in 5 to 7 cups more whole wheat flour until dough cleans side of bowl. Knead on slow speed for 10 minutes.
Separate eggs. Set egg whites aside. Combine all dry ingredients in a large mixing bowl (including sugar). Combine in 2-cup measuring cup the egg yolks, oil and milk. Stir with fork (including honey if used). Beat egg whites until fluffy and stiff; set aside. Add wet ingredients to flour mix and fold together. (Do not beat.) Add whipped egg whites and continue to fold until all ingredients are lightly mixed. Pour in 1 cup scoops onto waffle iron. Cook lightly. Serve with favorite topping.
Saute onion in butter in a heavy saucepan until tender. Stir in flour and bouillon granules; cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in nutmeg and spinach. Spoon equal portions of creamed spinach into 4 greased 6 ounce custard cups or ramekins, spreading sides slightly higher than center. Break an egg into each cup. Bake at 350° for 30 minutes or until eggs are set. Sprinkle with Cheddar and Parmesan cheese; bake an additional 3 to 5 minutes or until cheese melts.
In a 9 x 12-inch pan (long), mix uncooked rice and all 3 cans of soup together. Wash chicken, lay on top of mixture. Slice onion in rings and lay on top of chicken. Cover with foil. Bake at 350° for 1 1/2 hours. Do not remove foil for 30 minutes (hot). Will need to cool for a while.
Cook celery in 1 cup of water for 15 minutes. Drain; reserve liquid. Cook onion slowly in butter until transparent. Mix bread cubes and spices. Add celery, 1/4 cup celery liquid, onion and butter. Mix thoroughly with fork; cover and let stand 10 minutes.
Place chicken in baking dish. Bake covered 15 minutes in a 425° oven; drain. Combine tomatoes, cornstarch, basil and hot sauce. Cook, stirring until thick. Pour sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.
Into a saucepan, pour a mixture of 1/2 apple juice and 1/2 white grape juice; add cinnamon and red hots. Bring mixture to a boil and serve.
Scald milk, add potatoes and salt. Blend in oil. In cup, combine yeast and water. In another bowl, combine eggs and sugar. Add to potato mixture. Blend in yeast mixture. Add flour gradually to make a soft dough. Knead. Place in bowl, covered. Let stand 1 hour. Should double in size.
Combine cream cheese, juice and rind, mixing until well blended. Beat whipping cream until soft peaks form gradually. Add sugar, beating until stiff peaks form. Fold into cream cheese mixture. Chill. Layer fruit in 2 1/2 quart bowl. Spoon cream cheese mixture over fruit; sprinkle with nuts. Chill.
Simmer raisins and water until tender and set aside to cool. Cream shortening, sugar and eggs. Add flour, liquid from raisins, soda, vanilla, salt and cinnamon. Add and mix well the raisins. Bake on greased 10 x 15-inch cookie sheet with 3/4-inch rim for 25 to 30 minutes at 350°. Cool and frost.
Beat the eggs. Add sugar, salt and corn syrup together. Melt butter; add to mixture. Put the pecan halves with mixture. Pour into pie crust. Bake at 375° for 40 to 50 minutes.
Mix together all ingredients. Pour into a 9 X 13 pan. Bake at 350° for 30 minutes. Note: Start in cold oven. Frost with chocolate frosting.
Mix cake mix, water, applesauce and egg whites in large bowl. Beat on low until moist; beat on high 2 minutes. Pour into 9 x 13-inch pan or 2 round 9-inch pans sprayed with Pam. Bake 30 to 40 minutes.
In a large bowl, mix the sugar, oil and eggs; mix well. Stir in raisins and nuts. Bake in 2 greased and floured bread pans or 3 greased and floured 1-pound coffee cans at 350° for 75 minutes or until done.
In heavy saucepan, melt chips. Add Eagle Brand milk. Cook over low heat until melted. Add nuts. Spread into an 8 x 9 x 2-inch pan. Cool and refrigerate. Cut into squares.
Boil chicken. Let cool and save broth. Cut chicken in small pieces and put in lightly greased 13 x 9 x 2-inch pan. Drain vegetables and pour over chicken. Mix the soups with 1/2 can chicken broth. Pour mixture over chicken and vegetables.
Tear lettuce into small pieces; place in 9 x 12-inch dish or bowl. Layer the next 6 ingredients in the order given. Add sugar to mayonnaise; spread over the top of the salad as you would frosting a cake. Top with cheese and cover. Refrigerate for several hours or overnight. Add more bacon bits on top. Toss when ready to use. This salad will hold for a quite a while. Leftover salad can be kept in refrigerator for later use.
Cut cherries and pineapple into small pieces with scissors. Mix ingredients as listed. Use miniature paper baking cup, 1/2 tablespoon per cup. Bake 15 minutes in a 300° oven.
Combine oil, lemon juice and orange juice in large bowl. Stir well. Place chicken breast in mixture; turn to coat. Marinate at least 20 minutes. Turn occasionally.
Cream brown sugar and butter. Add eggs and blend well. Stir in molasses. Sift dry ingredients together. Add alternately with sour milk. Pour into greased and floured 9 x 12 x 2-inch pan. Bake at 350° for 30 to 40 minutes or until tested done.
Preheat oven to 400° (or as described on package). Spread out refrigerator biscuits into triangle shape. Spread with mustard. Lay ham on biscuit. Lay cheese on ham. Starting on wide side of triangle, roll biscuit, ham and cheese together. Shape into crescent. Bake 12 to 15 minutes or until lightly browned.
Remove stem portion of mushroom; reserve crowns for stuffing. Chop stems and add to sausage about a minute and a half before it is finished. Add crushed garlic at the same time. Drain any excess fat off. Mix with just enough cream cheese so it binds (will not need all the cream cheese probably). Stuff mushroom caps and put under broiler for 5 to 8 minutes. Good hot or cold.
Saute first 7 ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest. Use a 10 gallon pot for frying. Bring peanut oil to 350° temperature and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes. You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.
Heat olive oil and garlic in a pan. Puree cans of tomatoes in a blender. While garlic is browning, pour tomato mixture into pan. Add basil, salt and pepper to taste. In a separate pan, brown chop meat. Sprinkle with garlic powder, salt and pepper to taste. Drain chop meat and add to sauce. Let cook 2 hours. (This can be done in advance.)
Separate rolls into 16 triangles. Place one apple wedge in center of each triangle. Roll from large end to small. Place in 13 x 9-inch pan. Mix sugar and cinnamon. Melt butter and add to sugar and cinnamon mixture. Pour over dumplings. Pour Mountain Dew over dumplings. Bake at 350° for 45 minutes.
Cook macaroni in boiling water according to package directions. Drain macaroni and pour into greased 2 qt. baking dish. Stir in sour cream, milk and cheese packet. Top with shredded cheddar and bake at 350° for 30 minutes or until brown and bubbly.
Grease Bundt pan. Quarter biscuits and roll into balls. Roll balls in 1/2 cup sugar and 1 teaspoon cinnamon mixture. Place 1/2 rolled balls into a Bundt pan. On stove, boil butter, 1/2 cup sugar and 1 teaspoon cinnamon. Stir until bubbly. Take 1/3 and pour over the balls in pan. Add second half of balls. Pour rest of mixture over balls. Bake at 325° for 25 to 30 minutes. Eat with fingers.
Chill pineapple; remove slices from can and place in container. Mix flour in shaker with some of the juice. Put sugar, juice, egg and flour mixture in saucepan. Stir and bring to a boil. Cool. Serve over pineapple slice on lettuce with cherry in center.
Sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture until it resembles small peas. Stir in pecans. In a glass measuring cup, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff. Turn dough onto lightly floured surface. Knead several times. If dough is too wet to handle, add more flour. Pat dough out to 1/2-inch thickness. Cut out with 2-inch cutter. Place biscuits on cookie sheet and bake.
Put 1/2 can soup in casserole. Add 1/2 can tuna and 2 tablespoons water. Add chopped onion, bell pepper and celery and black pepper. Add half can of soup and tuna plus 2 tablespoons water. Bake for 15 minutes. Add biscuits. Return to oven and bake until biscuits are brown at 425°.
Mix together and chill dough. Roll out dough and cut with favorite cookie cutters. Decorate. Bake for 10 to 12 minutes at 350°.
Brown meat. Drain off excess fat. Add cheese until melted. Add beans and chiles (peppers). On medium heat, stir well until all ingredients are well mixed. Put into serving bowl. Serve with tortilla chips.
Melt sugar in heavy saucepan until medium brown. Stir. Scald milk with butter and blend with sugar. Cook until smooth, remove from fire. Add sugar and beat until all is used. Add vanilla and sprinkle with nuts, if desired.
Preheat oven to 350°. Reserve 3/4 cup apple filling and spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Refrigerate until ready to serve.
Mix and put in a pie tin. Scatter almonds on top of batter. Bake at 400° for 20 minutes. Take the cake out of the oven, drop on the counter and put back in the oven for 10 minutes. Cool and eat.
Mix together the cereal, peanuts and pretzels. Melt chocolate. Pour over cereal, peanuts and pretzels. Spread on wax paper. Break into pieces. Store in airtight container.
Cut a tunnel approximately 2-inches wide and about half the depth of the cake, leaving the edges (inside and out) intact.
Mix eggs, sugar and oil, then add pumpkin. Add seasonings to flour. Alternate adding water and flour to rest of mixture. Grease and flour 4 coffee cans and fill 1/2 full. Bake at 350° for 1 hour.
Cut up bananas and blend until smooth. Whip the cream until stiff, gradually adding sugar and lemon juice. Fold in bananas. Pour into sherbet dishes and refrigerate 2 hours. Serves 6 to 8.
Combine the soup, chilies and seasonings. Set aside. Line a casserole dish with tortillas that have been moistened in the chicken broth. Bake sure the tortillas are high enough on the sides to extend over the sides (you're going to wrap them over the top of the casserole). Spread half of the shredded chicken over the tortillas and top with 1/2 of the soup mixture.
Cook broccoli according to package omitting salt; drain. Combine soup and cheese; stir in milk and mayonnaise. Blend in egg. Grease bottom of 2-quart casserole dish with 1 tablespoon of margarine. Place drained broccoli in dish. Pour soup mixture over broccoli; top with bread crumbs and margarine. Bake at 350° for 45 minutes.
Cook spinach as directed on package, drain well. Beat eggs and add to spinach. Blend in other ingredients. Place in greased 9-inch pan. Bake, uncovered, at 350° for 25 or 30 minutes. Cut into squares.
Mix together. Store in large dry container. Use 1/3 cup per 1 cup hot water.
Melt 1/2 cup margarine in baking dish. Mix remaining ingredients in order given and pour into margarine. Add any type canned fruit on top of batter. Bake at 350° until batter covers fruit and forms crust.
Brown beef with onions. Add flour, pork and beans, tomatoes, mustard and molasses. Stir and pour in 9 x 13 baking pan. Place 4 or 5 strips bacon on top. Cook 1 hour at 375°.
Spray dish (13 x 9 x 2-inch) with olive oil spray. Sprinkle with minced garlic. Combine all ingredients in a bowl; place half in baking dish, top with half of onion rings. Add balance of mixture, topping with balance of onion rings. Bake at 350° for 30 to 35 minutes. Add grated cheese as soon as removed from oven. Yields 8 to 10 servings.
Combine all ingredients and pour into greased 1/2-quart casserole dish. Cover with buttered corn flakes or cracker crumbs. Bake until top is brown at 450°.
Melt margarine in a 1/2-quart dish. Mix flour, sugar and milk in a mixing bowl. Pour into melted butter. Do not stir. Add fruit. Do not stir. Bake at 350° for 45 minutes.
Melt chocolate and butterscotch chips in top of double boiler or in saucepan over low heat. Remove from heat. Stir in peanut butter. Cool slightly. Blend in marshmallows and nuts. Place in greased 13 x 9 x 2-inch pan and refrigerate.
Cook a 4 to 5 lb. chicken; remove bones. Cut into small pieces.
Combine all of the ingredients. Shake and toss. Add bacon and egg. Makes 1 pound.
Mix together cream cheese, egg yolk, sugar and vanilla. Roll bread until flat. Spread mixture on each slice (small amount). Roll like a jelly roll; dip into melted butter.
Cook cabbage and potatoes until nearly done. Add canned vegetables and salt and pepper to taste.
Just before serving add 1 can shoestring potatoes and 1 can tuna.
Preheat oven to 350°. Melt butter in 8-inch square pan. Evenly layer cornflake crumbs, then coconut, butterscotch chips and nuts. Evenly pour condensed milk over nuts. Bake for 30 to 35 minutes, until golden brown on top. Cool on wire rack; cut into squares. Cover and store in cool place. Makes 16 (2-inch) squares.
Slice carrots and celery together. Then slice onion and cabbage. Place in a 3-quart saucepan.
Layer half of the first 3 ingredients in a 3-quart baking dish; repeat. Combine mushrooms, soup and 1/4 cup of milk; pour over mixture. Also, blend together the eggs, 2 1/4 cups milk and mustard and pour on top of all. Refrigerate at least 4 hours or overnight. Bake at 300°, uncovered, for 45 minutes.