HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat chicken between pieces of wax paper with flat side of meat cleaver until 1/4-inch thick. Arrange slice of ham and cheese on inside of each chicken breast. Roll and secure with a toothpick. Dip rolled chicken in mixture of beaten eggs and oil, then roll in bread crumbs. Arrange in pan and cook at 350° for 35 to 45 minutes.
Brown beef and onions. Drain. Combine rest of ingredients with beef and onion. Stir until cream cheese is smooth. Pour into greased 2 quart casserole dish and bake at 375° for 10 minutes or until bubbly. Top with biscuits and continue to cook until biscuits are done. (Optional: Put sliced olives on biscuits.)
Combine all ingredients and chill to blend flavors about 1 hour. Makes about 4 cups.
Combine butter and cream cheese; then add sugar and extract and cream until fluffy. Sift together flour, baking powder and salt and add to butter/cheese/sugar mixture. Beat until just mixed, cover and chill dough. Roll into balls. Roll in crushed walnuts and put on ungreased cookie sheet. Then press 1/2 glaced cherry in top of each cookie. Bake at 350° for 12 to 15 minutes or until slightly browned.
Gently heat all ingredients, except crab. When smooth, add drained crabmeat. Serve with crackers.
Boil macaroni according to directions on package, adding a little oil to keep it from boiling over. Drain well. Mix all ingredients together. Place in baking dish that has been sprayed with nonstick spray. Dust with paprika. Bake at 350°, uncovered, for 1 hour.
Mix all ingredients; batter will be slightly runny. Roll on lightly floured surface until dough reaches a smooth consistency. Cut 3/4-inch thick. Melt 1/2 stick butter on cookie sheet. Place biscuits slightly touching. Bake at 400° for 10 to 12 minutes or until lightly browned. Brush with melted butter immediately after baking.
Mix all together uncooked and bake at 325° for 1 1/2 hours.
Mix and press into bottom and sides of pan. Bake at 350° for 8 minutes.
Cook potatoes in jacket the night before using. Do not overcook. Cool and refrigerate. Next day, peel, shred (do not grate) into shallow baking dish (7 x 12 x 2-inch). Arrange lightly in dish. Add salt and cheese. Pour cream over potatoes. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until brown. These can be prepared early in the day. Cover and refrigerate, then pour over cream just before putting in oven.
Leave dressing crumbly, do not crush. Undercook spinach; drain well and cool. Combine with all other ingredients and mix well. Roll into walnut-size balls. Place on cookie sheet. Freeze. After solid, store in plastic bag in freezer.
Pour over drained cukes and onions. Bring to a boil. Remove from heat immediately and pack in hot jars. Seal. Yield: about 8 pints.
Mix sugar and oil. Stir dry ingredients together. Combine milk and molasses. Add alternately to the sugar and oil. Stir in raisins. Spread evenly over a large greased cookie sheet. Sprinkle lightly with sugar. Bake at 350° for 20 to 25 minutes. Cut into squares or bars while still warm. Cool on racks.
Bring large 6-quart pot of water to boil. Add cavatelli to boiling water. Cook for 10 minutes. Add cut-up broccoli. Cook for another 10 minutes. Drain cavatelli and broccoli.
Stir together in 2 qt. bowl sugar and corn syrup. Microwave on high for 4 minutes. Add peanuts, stir well and microwave for 4 minutes on high. Add butter and vanilla. Stir well and microwave on high for 1 to 2 minutes. Add baking soda. Stir gently until light and foamy. Pour mixture at once onto heavy duty foil. Spread thin with a wooden spatula. Color will change to a rich golden brown.
Mix ingredients and form into patties. In skillet over medium heat, brown the patties for about 5 minutes on each side. Serves 4 to 6.
Brown and crumble sausage; drain grease and set aside. Melt Velveeta until smooth. (Works great in crock-pot.) Add sausage and tomatoes and mix well. Serve as dip with tortilla chips.
Preheat oven to 375°. Mix flour, cinnamon, salt, baking powder and baking soda. Combine egg, molasses, brown sugar, vegetable oil and lemon peel. Add the flour mixture alternately with yogurt or buttermilk to the ingredients. Pour into a greased pan and bake about 50 minutes. Makes a 9 x 5-inch loaf.
Heat oven to 350°. Grease and flour bottom only of two 8 x 4-inch or 9 x 5-inch loaf pans. In large bowl, beat eggs until thick and lemon colored. Add sugar gradually. Stir in oil, orange juice and zucchini. Lightly spoon flour into measuring cup. Level off. Stir in remaining ingredients, except glaze. Mix well. Pour into prepared pans. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans, cool slightly.
In medium bowl, beat together eggs, milk and soup. Stir in croutons, salmon, green pepper and onion. Pour into buttered 11 3/4 X 7 1/2 X 1 3/4 inch baking dish. Sprinkle with parmesan cheese and bake at 350 for 45 minutes or until center is set.
Combine sugar, milk and butter; cook over medium heat. Stir constantly to boiling; bring to soft ball stage. Remove from heat and immediately add Marshmallow Fluff and vanilla; mix well. Stir in nuts. Butter a 9 x 13-inch dish or smaller size and let set. Freezes well.
Combine crumbs and butter and press into bottom of 9-inch spring-form pan. Place in freezer for 15 minutes.
Mix the first 3 ingredients well until thickened. Fold whipped topping into mixture. Pour into baked pie shell or graham cracker crust. Top with cherry pie filling.
Combine vinegar, sugar, pepper and salad oil. Boil for 3 minutes. Add dressing to peas and beans; bring to a boil. Add a few slices of onion. Let stand in refrigerator for 2 hours. Drain before serving. Yields 2 quarts.
Brown chicken in peanut oil and butter; remove. Set aside. To oil add rice, water chestnuts, green onions, ginger, garlic, lemon rind and spices. Cook, stirring 1 minute. Add chicken broth, lemon juice and soy sauce; bring to boil. Arrange chicken on top. Bake at 375° for 30 minutes (until liquid is absorbed).
Soften cream cheese. Add brown sugar and vanilla. Stir until well mixed. Serve with apple slices or popcorn.
Thaw fillets if frozen. Divide into 4 portions; sprinkle each with 1/4 teaspoon salt. Cook mushrooms in butter until tender but not brown. Stir in sherry and onion. Mix cornstarch and water until smooth; stir into mushroom mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in lemon juice and parsley.
Cream margarine, sugar and eggs. Sift together flour (less 1/4 cup), allspice, soda, cinnamon and nutmeg. Add to first mixture, alternating with buttermilk. Fold in cherry, apricot and pineapple preserves. Dredge pecans in 1/4 cup flour and fold into mixture. Add vanilla. Bake 1 1/2 hours at 325° in angel food cake pan.
This drink can be made virgin by leaving out the Frangelico. Will also need coffee glass.
Bring vinegar, sugar, salt and spices to a boil. Pour hot over zucchini and onions. Let stand 1 hour. Bring to a boil. Cook 3 minutes. Put in jars and seal at once. Makes 6 pints.
Drop noodles in rapidly boiling salted water. Cook until tender. Drain in a colander. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt shortening in baking dish and add to mixture. Turn half the mixture into baking dish; sprinkle with raisins and nuts. Top with remaining mixture. Top with crumbs and bake for 45 minutes at 400°. Serves 4 to 6.
Separate eggs. Mix egg yolks, sugar and whipping cream (just as it is, from carton, not whipped). Place container over boiling water and cook until coats a spoon. Remove and cool, then add flavorings to taste.
Drain tomatoes; set aside. Cook pasta according to directions, omitting salt. Drain and set aside. Place chicken broth in large skillet; bring to a boil. Add mushrooms, shallots and garlic. Cook uncovered over medium heat for 5 minutes. Add tomato, basil and ground pepper. Cook, covered, 10 minutes. Add reserved pasta, pepper strips and Parmesan cheese. Stir well. Cover and cook an additional 5 minutes or until thoroughly heated. Serve immediately.
Cream butter. Add sugar and vanilla and mix well. Add eggs, one at a time, blending well after each addition. Add salt and flour and mix well. Divide batter in halves. Add chocolate to one half and mix well. Drop by teaspoonfuls, alternating batters, into a greased and floured 13 x 9 x 2-inch pan. Swirl with a knife to marbleize. Bake at 350° for 25 minutes. Frost and top with nuts, if desired. (Nuts may also be added to batter.)
Combine together the pretzel sticks, butter and sugar. Spread in a 9 x 13 x 2-inch pan. Bake at 400° for 5 minutes. Let cool.
Roll out each biscuit thin. Fill each one with peaches and place on greased baking dish.
Saute beef cubes in shortening until brown. Add the rest of the ingredients and cook slowly for 2 hours in a large pot on the stove. For extra liquid, use 2 cans of tomato soup and 2 cans of beef broth.
Mix flour, cinnamon, soda, sugar and salt. Add oil, pineapple, eggs, vanilla and bananas. Stir just enough to mix. Bake at 350° for 1 hour and 20 minutes in a greased and floured tube pan.
Defrost broccoli and carrots. Spread into a casserole dish coated with Pam spray. Mix milk and soup; pour over vegetables. Mix margarine with corn flakes; top with vegetables. Sprinkle paprika over the top. Bake at 375° for 30 minutes, or until thoroughly cooked. Serves 8.
Bake cake. Set aside. Bring to a boil pineapple and sugar. Place on top of cake while hot. Set aside to cool. Prepare instant pudding and spread on top of pineapple mixture. Top with Cool Whip and sprinkle with nuts and coconut.
Saute onions in butter until lightly browned. Add broth, water and wine. Simmer until onions are tender. Add croutons and sprinkle with cheese.
Mix all ingredients and place in greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake for approximately 45 minutes at 350° or until bubbly.
Saute butter and flour; add milk. This makes a thick white sauce, if cheese is added, add here and whisk to melt. Mix in cooked vegetables or meat and stir until smooth. Add broth to desired consistency. Season to taste.
Cook spinach for 5 minutes and drain well. Mix ingredients and refrigerate for 2 hours. Shape into balls and bake at 350° for twenty minutes on a lightly greased cookie sheet.
Cut sour cream into biscuit mix. Add Sprite or 7-Up. Mix thoroughly. Knead dough well. Roll or cut biscuits. Place in oiled pan (an iron skillet makes great biscuits). Dip tops in oil before placing in pan. Bake at 425° to 450° for about 15 to 20 minutes.
Mix well; put in 2-quart casserole dish. Bake at 400° for 1 1/2 hours, covered. (Can be used with eggplant.)
Mix all ingredients together and refrigerate overnight. Bake at 350° for 1 hour.
Put vegetables in casserole. Sprinkle cheese over vegetables. Blend the rest of ingredients in blender for 2 1/2 minutes. Pour mixture over vegetables and cheese. Bake at 400° for 30 to 40 minutes or until knife stuck in center comes out clean.
Blend all ingredients. Be sure mixture is thick. Make into patties. Put in hot oil. Cook on medium heat until golden brown.
Combine all ingredients except the salad oil in 1-quart bowl. Beat thoroughly. Add salad oil, one teaspoon at a time, beating well after each addition. After all the salad oil has been added, beat one more minute or until mayonnaise is thick enough to hold its shape when spooned out. Makes about 1 1/4 cups mayonnaise.
Mix all except 1/2 cup cheese. Pour into baking dish; sprinkle 1/2 cup cheese and paprika on top. Cook, uncovered, at 350° for 30 to 35 minutes.
Blend pudding and milk with whipping cream. Spread between layers. Keep in refrigerator.
Clean and slice mushrooms. Saute with onion in butter for 5 minutes. Add flour, stir and cook 2 minutes. Gradually stir in light cream, sherry, salt and pepper. Pour into unbaked pie shell. Add top crust. Slit to release steam. Bake at 425° until brown, about 25 minutes. Serves 6 to 8. Excellent buffet dish.
Brown together hamburger, celery and onions; drain. Mix all other ingredients together and place in covered casserole. Bake at 350° for 30 minutes. Remove cover and bake 15 minutes longer. Serve over chow mein noodles.
Combine flour, sugar, cinnamon, soda and salt. Combine oil, eggs and strawberries. Stir into flour mixture just until moistened. Add chopped nuts, if desired. Pour batter into two greased 8 x 4 x 2-inch loaf pans. Bake bread in a 350° oven for 1 hour. Makes 2 loaves.
Cream the butter and sugars together. Add eggs and the remaining ingredients. Drop by rounded teaspoonfuls. Bake at 375° for 8 minutes.
Cut up onion (thin). Put in skillet with 3 tablespoons butter. Salt lightly. Put onion aside when done. Leave remaining butter. Cut up carrots in 2-inch sticks. Use 1 tablespoon butter. Put in skillet on medium for about 15 to 20 minutes or until carrots are soft. Then mix the parsley, lemon and onion in with carrots. Toss until all is mixed on low heat, approximately 5 minutes.
Mix soup, sour cream, cooked noodles and broth. Add chicken. Mix well. Pour into baking dish. Sprinkle cracker crumbs on top, then sprinkle 1/2 cup grated cheese on top of that. Bake at 350° until brown.
Mix all ingredients together. Place a 2 pound flank steak into mix and refrigerate overnight or longer. Grill steak. Heat up mixture that's left and pour over sliced steak. Also great with noodles.
Mix ingredients and place in greased baking dish. Cover with 1 cup gravy and hot creamed potatoes. Brown as for a meringue. Ingredients may also be placed in a double pie shell and baked as a pie.
Boil the water, sugar and cornstarch together until thick. Add Jell-O and food coloring. Let cool. Place strawberries in baked pie shell and pour the filling on them. Top with Cool Whip if desired.
Cream together shortening and sugar. Add other ingredients and blend well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine water, soy sauce, cornstarch, bouillon and garlic powder and set aside. Preheat 10-inch browning microwave dish at High for 5 minutes. Add oil, onions, chicken and broccoli. Stir until stops sizzling. Cover with wax paper. Microwave on High 3 1/2 to 4 1/2 minutes, or until chicken is no longer pink. Add mushrooms and soy sauce mixture and stir. Microwave, covered, 2 to 3 minutes, stirring 2 or 3 times. Serve over rice or Rice-A-Roni. Low-fat and low calories.
Cook carrots until tender-crisp. Drain and run under cold water. Combine other ingredients. Mix well. Add carrots and marinate overnight.
Prepare your favorite fruit salad; chill. Spoon into crystal sherbet-champagne stemware. Soak sugar cubes in lemon extract for 2 to 4 minutes. Remove sugar cubes from lemon extract and place 1 in center of each individual serving. Place one fruit cocktail in center of each place setting. When guests are seated light sugar cube with a match.
Beat egg whites until stiff but not dry. Place yolks, milk, salt, pepper, parsley, mushrooms and cheese in blender; blend 15 seconds. Fold yolk mixture into beaten whites. Pour into large, buttered skillet. Bake in preheated 300° oven for 40 minutes, or until golden brown and puffed. Yields 4 servings.
Want something different from garlic bread? Make Party Bread. Cut French bread in slices almost to the bottom of loaf. Mix together the mayonnaise, cheese, Worcestershire sauce and onions. Spread on French bread in between slices. Wrap entire loaf in aluminum wrap and bake 30 minutes at 300° to 350°.
Mix all ingredients together. Bake 30 minutes in a moderate oven at 350°.
In small saucepan, saute garlic in oil until golden. Add tomatoes, basil, salt, whole pepper and black pepper. Simmer for 5 minutes. Remove from heat and set aside. Cook spaghetti per box directions. Remove when firm. Toss and mix with sauce. Serve hot with grated cheese and crusty Italian bread. Serves 1 to 2 people.
Mix all ingredients together, except the chips or noodles. Place in casserole; put the chips or noodles on top. Bake for 1 hour at 350°.
Melt your chocolate chips, margarine and peanut butter. Pour cereal in a bowl. Pour melted mixture over cereal to coat. Seal bowl and shake until cereal is coated with powdered sugar. Store in airtight container.
In a small bowl, combine graham cracker crumbs, butter, sugar and cinnamon; blend well. Press into a 9-inch quiche pan or pie plate. Bake at 350° for 10 minutes or until lightly browned. Arrange fruit over crust. Brush on Currant Glaze. Store in refrigerator. Makes 4 to 6 servings.
Peel and dice eggplant and cook 10 minutes in boiling water. Drain and place in greased baking dish. Melt butter and then blend in flour. Add green pepper, tomatoes, onion, salt, brown sugar and bay leaf. Cook 5 minutes or until it gets thick. Pour over eggplant and cover with bread crumbs. Add butter and Parmesan cheese. Bake at 350° for 30 minutes.
Microwave butter in bowl on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until begins to boil. Stir after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes, stir after 3 minutes. Gradually stir in chocolate until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9-inch pan. Cool and cut into squares.
Mix all together in pan. Cook over low heat until thickened. Cool. Knead and play. Store in airtight plastic bag or container. If kids' hands are washed before playing with fundough, it will keep for 6 to 9 months in refrigerator. Soft and pliable at all times.
Mix sugar, flour, salt and 1 teaspoon soda in large mixing bowl. Bring to a boil oleo, water and cocoa, then add sour cream and eggs. Pour over the flour mixture. Mix well.
Mix all the ingredients in an airtight container. When ready to serve, mix 1/3 cup mix with 1 cup boiling water.
Mix apples and candy until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish with apple slices and additional chopped candy bars, if desired. Makes 20 servings.
Bring to a boil and simmer for 5 minutes. Grill chicken on foil on top of grill. Keep basting with sauce while cooking chicken for about 1 hour. Chicken will get golden brown. This recipe may also be done in oven on a pan or cookie sheet with edge to catch drippings.
Preheat oven to 400°. Cream shortening, sugar and eggs together until light and fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in oats, raisins and nuts. Drop from tablespoon 2 inches apart on lightly greased cookie sheet. Bake in hot oven (400°) about 8 minutes. Cool slightly; remove from pan. Makes 5 dozen.
Slice thin the cucumbers, peppers and onions. Mix together and place in a tightly covered dish. Refrigerate 24 hours before using. Add cucumbers, peppers and onions to liquid mixture as it's used up. Great for summer picnics.
Combine lemon jello and hot water, stirring until dissolved. Pour enough 7-Up on cream cheese to dissolve. Pour rest of 7-Up into jello. Chill jello until thick. Combine thickened jello and cream cheese mixture in blender and blend until fluffy. Add pineapple and nuts. Blend until smooth. Pour into mold and chill until firm. Unmold on serving plate.
Add water for more liquid. Place all ingredients in kettle. Simmer on low burner until all is cooked. Better each time this is warmed. May be cooked in crock-pot.
Add 2 tablespoons olive oil to a large deep frypan and cook ground beef. Add	chopped onions, garlic, peppers, carrots, celery and zucchini. Add salt and pepper to taste. Add spices and stewed tomatoes. Cook 1/2 hour. Add pinto beans and cook another 10 minutes. This dish tastes great on macaroni or rice.
Fry hamburger and sausage and drain well. Mix all ingredients together in crock pot and simmer until melted and hot. Serve with nacho chips.
Mix together first 3 ingredients and stir occasionally until cold (refrigerate). Fold in Cool Whip and drained oranges. Refrigerate until firm.
Melt the margarine and mix with flour and pecans. Spread in bottom of 9 x 13-inch pan and bake at 300° for 20 minutes. Let cool. Soften cream cheese. Fold in powdered sugar and Cool Whip. Spread on top of cooked crust. Mix together pudding and milk and put in refrigerator until set. Spread on top of cream cheese mixture. Spread one bowl of Cool Whip on top of pudding mixture. Sprinkle with chopped pecans. Put in refrigerator until set and ready to serve.
Place peaches in baking dish. Combine sugar, flour and milk. Cover peaches with batter. Combine cornstarch, boiling water or peach juice, 1 cup sugar and 1/4 cup margarine. Pour over batter.
Blend ingredients in large bowl. Beat at medium speed for 2 minutes. Spread batter in greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes, until it springs back when lightly touched. Cool, right side up, for 15 minutes. Remove from pan.
Mix all dry ingredients together and then add the rest, mix well. Bake in 11x8 inch pan placed into a 13x9 inch pan of shallow water. Bake at 300° for 45-60 minutes. Check for crispy top but soft inside.
Cook and drain hamburg. Stir in soups and seasoning. Pour in 1 soup can of water. Let simmer. Cook noodles. In a 13 x 9-inch pan, layer noodles and hamburger. Sprinkle cheese over top. Bake at 325° for 15 to 20 minutes.
Grind onions, peppers and tomatoes. Add to rest of ingredients; cook until thickened, stirring occasionally (3 to 4 hours). Pour into sterilized hot jars. Wipe tops of jars with damp cloth and wax over.
Gently rinse mushrooms and pat dry. Remove stems. Brush caps with salad oil and place in a buttered baking dish. Combine crab meat, eggs, mayonnaise, onion, lemon juice and 1/2 cup bread crumbs. Stuff mushroom caps with mixture. Combine remaining bread crumbs with oleo and sprinkle over mushrooms. Bake at 375° for 15 minutes.
Cream shortening and sugar together. Add egg and beat well. Add flour, baking powder and salt which have been sifted together. Blend in carrots. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes. While hot ice with 2 cups powdered sugar mixed with rind of 1 orange and enough orange juice to moisten.
Dissolve jello in hot water. Add cold water and refrigerate. When partially set, slice in banana. If you have company, serve topped with Cool Whip in fancy bowls.
Pour jello package onto Cool Whip. Add yogurt and some fresh fruit slices of your choice (bananas, strawberries, raspberries, blueberries, etc.). Blend together. Pour into graham cracker crust. Garnish with remainder fruit slices. Refrigerate.
Cook bacon in a large frying pan until almost done. Drain off most of fat. Add the onion and garlic; continue cooking with bacon until bacon is done and onion is transparent. Add the noodles, tomato sauce, water, salt and pepper to taste and stir until mixed. Cover pan and simmer for about 20 minutes. Stir occasionally to keep from sticking on bottom.
Combine fat, beef and onion in a skillet. Cook until beef is lightly brown. Drain. Add salt and pepper. Stir in ketchup and tomato sauce, heating thoroughly. Turn into an 8-inch square pan. Cut cheese into thin strips. Spread over beef mixture. Top with rolls. Bake at 425° for 20 to 25 minutes or until rolls are golden brown. Yields 4 to 6 servings.
Boil the above ingredients until potatoes are tender. Make a roux with 2 tablespoons butter and 1 tablespoon flour; add some liquid from soup. Combine the mixtures and cook about 5 minutes. Add vinegar to taste, a little less than 1/4 cup.
Cook green pepper in butter for 5 minutes. Blend in flour. Add next 3 ingredients. Add tomato sauce, cheese and egg. Cook 5 minutes more. Add milk and crab meat. Serve as a dip, on toast, or in patty shells.
Drain vegetables, then mix together with cheese, sour cream and soup. Place in a 9 x 13-inch pan. Crumble crackers and mix with almonds and melted butter. Sprinkle on top of casserole mixture. Bake in a 350° oven for 35 to 45 minutes.
Heat oven to 275°. Line cookie sheet with aluminum foil. Separate 3 egg whites while the eggs are still cold (it's easier then). When the egg whites reach room temperature, beat them at low speed until they are frothy. Add cream of tartar and vanilla as you beat. Very gradually add sugar and keep beating until stiff peaks form and mixture is glossy, but not dry.