HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pan, saut onions and butter or margarine over medium heat until brown. Stir in water, chopped sausage and potatoes. Continue to stir until potatoes are fully cooked. Pour mixture into a 9 x 12-inch baking pan. Spread Cheddar cheese evenly across top of mixture. Bake for 20 minutes at 350°.
Set the first 4 ingredients slightly. Whip in cottage cheese, mayonnaise, onion and celery. Add spinach.
Mix all ingredients together and put into a greased and floured loaf pan. Bake at 350° for 60 minutes.
Combine vegetables well. Beat remaining ingredients until fluffy. Fold in vegetables allow to chill several hours.
Combine shortening, sugar, eggs and buttermilk; beat well. Sift dry ingredients together. Stir into shortening mixture. Mix pecans, cherries and dates. Drop by teaspoon onto greased cookie sheet, spacing about an inch apart. Bake in preheated oven at 300° for 10 to 15 minutes. Store in tight container. Will keep for weeks.
Mix all ingredients together and shape into small balls. Roll in powdered sugar and refrigerate overnight before serving. Keep refrigerated!
Melt chocolate over hot water with sugar and syrup and water. Stir till fully, mixed and sugar is melted. Remove from heat and stir in orange extract. Quickly mix in wafers and nuts. (Have them ready first, mixed together.) Form into small balls and roll in sugar. Let cool thoroughly. Store in covered container for 3 to 4 weeks. Makes about 60 cookies.
Beat eggs. Add milk, salt and pepper. Make hamburger into large flat patties. Dip patties in egg-milk mixture, then turn on both sides in cracker crumbs. Fry in about 1/4-inch hot oil over medium heat, browning both sides. Serve hot.
Spray lite vegetable oil cooking spray over baking sheet 3 times to coat well. In a large bowl, combine all remaining ingredients except 1/2 cup of bread crumbs and stir in crabmeat. Using 1/4 cup for each crabcake, form mixture into 8 cakes. (If mixture is too dry to hold together, add milk a tablespoon at a time.) Roll cakes in reserved bread crumbs and place on cookie sheet. Coat cakes lightly with oil spray. Bake on bottom shelf of oven 15 minutes, turning over once at 7 minutes.
Melt chocolate chips and butter. Let cool slightly. In large bowl mix rest of ingredients together. Add melted chocolate mixture. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
In a 1-quart saucepan, combine pudding mix and gelatin; add milk and cook over low heat, stirring constantly until mixture comes to a boil. Add peanut butter and stir to combine; remove from heat and let cool to room temperature. Spread pudding mixture over prepared crust. Cover and refrigerate until chilled (about an hour). Spread Cool Whip on top.
Combine chicken, celery, mushrooms, pecans and bacon. Mix mayonnaise, sour cream, lemon juice and salt. Toss lightly. Chill thoroughly.
Cook broccoli in salted water until tender. Drain. Place broccoli in bottom of deep baking dish. Place boned chicken or turkey on top of broccoli. Mix cream of mushroom soup and whipping cream. Pour on meat. Cover ingredients with Cheese Biscuits.
Cream sugar and shortening; beat in egg and vanilla, then add mixed dry ingredients. Fold in rhubarb and spread into 9 x 13-inch greased pan. Sprinkle on nuts and cinnamon sugar; bake at 350° for 40 to 45 minutes.
Mix dry ingredients. Add eggs, vanilla, apples, water and oil. Put in a 13 x 9-inch pan that has been greased and floured. Sprinkle butterscotch bits over batter. Bake at 350° for 50 minutes.
Cook onion in oil until done. Add picante sauce, molasses and mustard. Add beans. Cook until well blended.
Heat broiler. Spray baking sheet with nonstick cooking spray. Arrange tomato halves on baking sheet. Sprinkle parsley and pepper over tomatoes. Sprinkle Parmesan cheese over top. Broil 5 inches from heat for approximately 3 minutes or until golden brown. Serves 4 (1/2 tomato per serving). Each serving contains 39 calories, 3 g protein, 1.8 g fat, 5 mg chol. and 11 mg sodium.
Combine all ingredients and add chicken or pork chops, ribs or tenderloin. Marinate at least 1 hour. Baste while cooking.
Add first 4 ingredients to flour for stiff dough. Roll out and cut into strips. Put in hot broth, few at a time; cook until done.
Mix the ingredients together. Drop from a teaspoon on a greased cookie sheet. Bake at 350° for 7 minutes or until done.
Grease Bundt pan. Put in pineapple, cherry pie filling and yellow cake mix, just as it comes from the package. Top with pecans and dot with butter. Bake for 1 hour at 350°. Serve hot or cold.
Combine cracker crumbs and butter and press into 8-inch deep dish pie pan. Bake in preheated oven at 350° for about 8 minutes.
Mix all ingredients together and bake at 350° for 30 to 45 minutes until set. Serve warm with a variety of crackers. Can be made a day ahead. Double recipe for a party.
Parboil chicken (if grilling). Cool chicken and place in pan. Pour sauce over chicken. Marinate several hours. Place on grill 20 minutes or until done.
Mix together first 7 ingredients and cook, stirring, until thick. Place chicken in baking dish or pan and sprinkle with salt. Pour half of sauce over chicken. Bake at 350° for 1/2 hour, uncovered. Pour remaining sauce over chicken and cook, covered, for 1/2 hour. Remove cover and cook 1/2 hour. Serves 4 to 6.
Mix together with mixer and pour over cake mix. Bake in oven at 325 degree about 30 - 35 minutes.
Grease muffin tins very generously. Set tins in refrigerator to chill. Mix ingredients together with wire whisk or a fork very vigorously until well blended. Fill the cold tins 1/3 or 1/2 full. Place in cold oven. Turn oven to 450° and bake 25 minutes. Insert toothpick into top of each popover after you take them from the oven to release steam.
Drain beans and pimiento; add pepper and onion. Stir well. Pour dressing over mixture. Refrigerate for 24 hours, stirring occasionally. Drain and serve. Save dressing to store leftovers for several days.
Turn oven to 350°. Grease an 8 x 8 x 2-inch baking pan.
Saute onion. Add bologna or turkey franks and potatoes. Fry until potatoes are browned.
In a large Dutch oven, heat oil. Saute garlic, onion and cabbage. Remove outer layer of cabbage and wash. Shred the whole cabbage including the dark green leaves. Add shredded cabbage to the sauteed vegetables. Add chicken stock, salt, ginger root, thyme and red pepper. Cover and cook over medium heat about 12 minutes. (Be careful not to overcook. Cabbage should be firm and green, not soggy.) Makes 6 to 8 servings.
Preheat oven to 350 degrees. Chop red pepper, broccoli, water chestnuts and onion. Flake chicken. Combine all filling ingredients in mixing bowl. Arrange crescent rolls in a circle on a 15 inch baking stone with bases overlapping in center and points to the outside. Scoop filling mixture onto widest portion. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown. Yields 6 servings.
Melt butter and blend in flour. Stir in the cream, corn, salt and pepper. Bake at 350° for 30 minutes or until consistency is very creamy and thick. Stir occasionally. This dish is best served immediately (it tends to separate if reheated). Serves 4.
Brown meat and put in a casserole dish. Mix together soup, water, corn and pepper, mixing well. Cook noodles, drain and add to soup mixture. Pour over meat mixture and sprinkle cheese on top. Bake in a 350° oven for one hour.
Rinse lentils. Put all ingredients in a large pot. Add enough water to cover lentils and vegetables. Cover and simmer approximately 2 hours, stirring occasionally.
Beat eggs, then add syrup and sugar. Continue to beat while adding melted butter. Stir in vanilla and chopped nuts. Blend well. Pour into crust and bake at 375° for 40 to 50 minutes.
Cream first 3 ingredients and 1 tablespoon water. Stir in flour and nuts. Mix well. Shape into crescents. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool on rack. Roll in powdered sugar.
Beat eggs. Add sugar, nutmeg, milk and vanilla to taste like egg nog. Pour into casserole and add 4 slices cinnamon swirl bread, broken into pieces. Push bread down into mixture; add raisins. Dot with butter and sprinkle with cinnamon. Place in a pan of water. Bake at 350° to 375° for 1 hour and 10 minutes.
In mixing bowl, add all ingredients to melted margarine. Mix well. Pour into unbaked pie crust. Bake at 350° for 40 minutes.
Press coconut and nuts into the bottom of a 9 x 13-inch buttered cake pan. Mix 1 box German chocolate cake mix as directed and pour over the coconut and nuts.
Combine zucchini, salt, onions, celery and peppers. Allow mixture to stand overnight. Drain. Rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mixture to force out as much liquid as possible. In large pot combine rest of ingredients and bring to rolling boil. Reduce heat and boil gently 20 minutes. Makes 8 pints.
Cook and debone chicken, saving broth. Add cut potatoes and onions to broth and chicken in black pot. Constantly stirring the pot to make sure it doesn't stick. when potatoes are done add corn and tomatoes. Keep stirring give stew time to thicken up. Add salt and pepper to taste and macaroni. Pour up immediately.
Put in layers as listed. Sprinkle sugar and cheese on top. Put Miracle Whip on top by spoonful. Refrigerate overnight. Mix together before serving.
Prepare cake and bake according to directions on package. Punch holes in cake and pour cream of coconut over it. Top with Cool Whip and shredded coconut. Refrigerate for 1 hour before serving.
Blend butter and flour. Add hot milk and mix well. Then blend with corn, beaten eggs and sugar. Use seasonings to your taste if desired. Bake in casserole at 375° for about 50 minutes or until done in the center.
Heat peanut oil in fryer to 365°. Place in large bowl 2 c. flour, 1/8 tsp. salt. Make well in center of flour. Add three eggs, one at a time, mixing after each addition. Add vanilla - mix well to make a soft dough. If necessary, add 1 - 2 tablespoons water.
On each slice of ham, place piece of green onion and strip of cream cheese. Roll up. Cut into 1-inch pieces. Chill before serving.
Clean and wipe the mushrooms. Remove and dice the stems. Brush the mushroom caps with lemon juice. In a large skillet, saute minced scallions in 1/2 stick of butter. Stir in the minced mushrooms; minced garlic and thyme. Saute until most of the moisture has evaporated (about 5 minutes). Stir in drained clams; cracker crumbs, minced parsley and salt and pepper to taste. Arrange the mushroom caps hollow side up in a buttered baking dish. Brush with melted butter. Bake at 350° for 10 minutes. Fill the mushrooms with the cream mixture, making mounds. Brush again with melted butter and bake at 350° until brown, about 5 minutes.
Pare apples and slice thin. In a large bowl, combine sugar, cornstarch, spices and salt; mix with apples. Roll out less than a half the dough between two pieces of waxed paper. Turn the dough into a 9-inch aluminum pie pan and fill with the apple mixture. Scatter red hots over the mixture and dot with butter. Roll out remaining dough. Moisten the rim of the bottom crust with cold water and cover with the top crust, crimping top to bottom. Trim off excess pastry. With a fork, prick holes in the top crust or use a knife to make a small slit for steam to escape. Bake at 400° for 35 minutes, reduce heat to 300° and bake 15 minutes more. Serve with ice cream or wedge of Cheddar cheese.
Brown hamburger and onions. Add ketchup, mustard and chicken gumbo (no water). Simmer for 5 to 10 minutes. Serve on hamburger buns. Great!
In large glass measuring cup, combine chocolate chips and milk. Microwave on High 3 minutes. Stir until chocolate melts and mixture is smooth. Stir in walnuts and vanilla. Spread in foil-lined 8-inch square pan. Chill until firm.
Boil together for 10 minutes the water, oil, apples, sugar, raisins and dates. Cool. Add remaining ingredients. Pour into well-greased loaf pan and bake at 350° for 50 to 60 minutes.
In electric skillet, melt jelly on low heat. Add fruit. Pour brandy into center of fruit; heat by stirring. Light very carefully with match. Spoon over ice cream. Yields 6 servings.
Blend cream cheese, mayonnaise and lemon juice in a bowl. Add carrot, onion, pepper, cucumber and tomato; mix well. Season with salt and pepper to taste. Chill in refrigerator. Serve with crackers, chips or bite size fresh vegetables.
In 12-inch skillet, heat oil over medium-high heat and brown sausage. Remove sausage; cut into 1-inch chunks and set aside. Reserve drippings. Add peppers and cook, stirring frequently, 2 minutes. Add potatoes and onion soup mix, blended with water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Return sausage to skillet and simmer, covered, an additional 5 minutes or until sausage is done and potatoes are tender.
Boil chicken and debone. In a casserole dish, layer chicken on bottom. Add cream of chicken soup, cream of mushroom soup, milk and sour cream. Stir. Crumble crackers on top. Pour melted margarine over the top. Cook in 350° oven until bubbly.
Do not brown meat; pinch it up and put it into the water. Add all ingredients at one time. Cook 3 hours.
Cut raw potatoes into thin slices to measure about 4 cups. Cook and stir onion in butter in a 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk and 1 1/2 cups cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Cook, uncovered, in 375° oven for 1 hour. Mix remaining cheese and the bread crumbs. Sprinkle on potatoes. Sprinkle with paprika. Cook, uncovered, until brown and bubbly, 20 minutes longer.
Heat together chicken broth and chicken pieces. Add a little water to cover chicken completely. Boil for 45 minutes to an hour (until chicken pulls away from the bone). Strain 6 cups of broth. Set aside.
Combine sugar, syrup, milk and salt in saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover pan for 1 minute to allow the steam to wash down the sugar crystals off the sides of the pan. Uncover. Insert candy thermometer. Cook until it reaches 236° (soft ball stage). Remove from heat; add butter. Cool until lukewarm (110°). Add vanilla and peanut butter. Beat until candy begins to thicken and loses its high gloss. Turn immediately into a buttered 8 x 3 x 2-inch pan. Score with sharp knife into small squares. Cool. Store 2 to 3 weeks in tightly covered container.
Mix together. Bake at 350° for 25 to 30 minutes. Let cool. Ice cake.
Cream shortening, sugar and eggs for one minute at half speed. Add 1 cup flour and beat for 1 minute. Add 1 cup of milk alternately with rest of flour. Add flavoring. Bake 1 hour at 325°. Increase heat to 350° and continue baking for 10 to 20 minutes or until golden brown.
In large pan, combine water, cabbage, bacon, carrots and potato mix. Bring to a boil; simmer for 15 minutes. Combine milk and cornstarch; add to chowder, along with green beans. Cook for 15 minutes.
Grate cabbage. Mix mayonnaise with mustard; mix with cabbage . Slice loaf in half. Pull out soft insides of each half. Spread bottom half with 2 teaspoons of mayonnaise. Layer ham, salami and tomatoes. Put coleslaw atop. Place top half over bottom.
Brown ground beef, Polish sausage, green pepper, onion and chili powder; then drain. Add tomato sauce, diced tomatoes, rice, Tabasco sauce and tomato juice. Bring to a boil; lower heat and simmer to desired consistency.
Mix sugar, flour and salt. Set aside. In pan mix cocoa, oleo and water. Stir and bring to a boil. Pour in sugar and flour mixture. Then add milk, eggs, soda and vanilla. Pour into large greased cookie sheet. Bake at 400° for 20 minutes.
Beat eggs, sugar, salt, baking soda, cinnamon, vanilla, zucchini and oil. Add flour and nuts. Pour into greased bread pans. Bake for 1 hour at 350°.
Combine first 3 ingredients in large bowl. Beat at low speed with electric mixer for 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into baking pan coated with cooking spray and bake in 350° oven for 35 minutes. Let cool in pan on rack. Combine milk and pudding mix in bowl and beat at low speed for 2 minutes until thickened. Cover bowl and chill for 5 minutes. Stir in pineapple. Pierce holes in top of cake using handle of spoon. Spread pudding mixture over cake, then whipped topping. Sprinkle with coconut. Eat right away or keep in fridge.
Cream sugar and butter. Add eggs and mix. Add flour; mix well. Add almond extract. Spread batter, which is very thick, into a jelly roll pan. Mark off 24 squares; put about 3 cherries and juice in center of each. Bake at 350° for 30 minutes. Remove from oven; let sit for 15 minutes. Cut into squares; sprinkle with powdered sugar.
Drain fruit cocktail, reserving syrup. Pour syrup and water into a 2-quart saucepan. Bring to a boil and remove from heat. Add gelatin; stir until dissolved. Cut ice cream into several pieces and blend into the hot gelatin until melted. Chill until partly set. Fold in fruit; pour into pastry shell. Chill until set. Serve with whipped cream. Serves 8.
Spread mixture on top of crust. Bake at 350° for 20 minutes until set.
In a bowl, dissolve the yeast in warm, not hot, water. Add sugar and salt. Allow the combined milk, butter and eggs to be lukewarm. When cooled, add to yeast mixture. Add enough flour to make a soft ball of dough. Knead on a floured board until smooth and elastic. Place in a greased bowl. Oil top of dough. Cover. Place in oven alongside a saucepan of boiling water. At intervals, reheat the water to boiling.
Spread and press together crescent rolls in a 9 x 13-inch pan. (May do small square pan for sampling also.) Bake at 400° for 10 minutes. Let cool completely.
Cut english muffins in 1/4. Spread mixture and bake till brown at 350°.
Mix the ketchup, jelly and lemon juice in a medium saucepan. Heat until bubbling. Mix the turkey with the oat bran, a little at a time, until the mixture is firm enough to form into walnut-sized balls. Drop the balls into the bubbling mixture to cook about 30 minutes. Serve hot with toothpicks to spear the meatballs.
Cut up and season chicken with seasonings. Place in a large roasting pan or baking dish. Cover and bake at 350° for 1 hour. Drain broth. Mix together the barbecue sauce and Coke. Pour over chicken. Cover and bake for about 10 to 15 minutes more.
Cook bacon until crisp. Drain bacon grease saving 1 tablespoon. Add onion and saute. Blend in cornstarch, salt and mustard. Stir in liquid from beans and cook until thickened. Blend in vinegar and beans. Heat again and top with crumbled bacon and slices of hard-boiled egg if desired.
Saute onion in butter. Add flour and next 5 ingredients. After heating, add milk and stir until thickened. Add crab meat and simmer. In separate saucepan, heat half and half and sherry or wine. When blended and warm, slowly blend into milk and crab mixture. Heat thoroughly, but do not boil.
Cream shortening and sugar and sift flour with dry ingredients, then add (beat in) egg whites. Add buttermilk and beat well. Bake in tube pan at 350° for 50 minutes.
Lightly butter 13 x 9-inch baking pan; set aside. In 3-quart saucepan, combine butter, peanut butter and half the chocolate pieces. Stir constantly over low heat until chocolate melts. Add marshmallows, stirring until melted. Stir in cereal and peanuts.
In a small skillet, add olive oil, zucchini, onion, garlic, oregano, salt and pepper. Cook slow about five minutes and stir. Add tomato sauce and heat five more minutes. Put into bowl, sprinkle with cheese and serve.
Mix all ingredients together and spread in a pie plate. Sprinkle sliced almonds on top. Bake at 375 for 15-20 minutes. Serve with crackers.
On stovetop melt margarine in 5-quart saucepot on low heat; add in marshmallows. Stir until melted. Remove from heat. Add cereal; mix to coat. Press firmly into greased, foil lined 15 x 10 x 1-inch pan; cool. Turn onto cutting surface; peel off foil. Cut into squares. Yield: 35 squares.
Combine first 6 ingredients. Mix well. Add butter and mix until mixture resembles crumbs. Reserve 1 1/2 cups crumb mixture. Press remainder in greased 15 x 10 x 1-inch jellyroll pan. Bake at 375° for 10 minutes. Remove from oven. Heat 2 tablespoons oil in skillet. Add 1 cup chocolate pieces. Melt; remove from heat. Add Eagle Brand milk. Mix well. Spread mixture over baked crust. Combine reserved 1/2 cup crumb mixture and remaining 1/2 cup chocolate pieces. Sprinkle evenly over chocolate mixture and press lightly. Bake at 350° or until golden brown. Cut into bars. Makes 4 dozen bars.
Fix noodles according to package; add frozen vegetables at beginning point of a boil. Halfway through cooking, add cut up crab or lobster.
Dissolve jello in 2 cups hot water; mix with cranberry and pineapple. Refrigerate until set. Mix pineapple juice with cream cheese; pour on top. Sprinkle with nuts.
Steam whole head of cauliflower for about 15 minutes, until barely done. Cool slightly.
Mix chicken, vegetables and soups together. Pour into the 2 deep dish pie crusts. Cover each with regular pie crust. Bake 45 minutes at 350°.
Preheat oven to 400°. Drain 1 can of peaches and arrange peach slices in 9 x 12 baking dish. Pour second can of peaches with the juice over arranged peaches. Swirl in Amaretto. Sprinkle cake mix over top. Cover with slivers (1/8-inch thick) of butter. Cobbler is done when it is bubbling and lightly browned.
Wash dry beans. Add water to cover and 1 tablespoon salt. Soak overnight. Drain. Add 3 quarts water, ham, bay leaves and thyme. Cover and simmer 3 hours. Add other ingredients except chicken and sausage. Salt may be added to taste. Simmer, uncovered, 1 1/2 hours. Add sausage and chicken. Simmer until chicken is done. Remove chicken; debone and return to pot. Serve very hot over rice, if you like.
Combine meat, 1 cup cheese, bread crumbs, celery, onion, egg and seasoning; mix lightly. Shape into 9-inch round loaf in shallow baking dish. Bake at 350° for 1 hour; pour off drippings. Pour tomato sauce over meat loaf; top with remaining cheese. Continue baking 15 minutes.
Beat eggs with fork, add sugar, cooking oil and pumpkin. Add dry ingredients, mix well by hand. Stir in raisins.
Mix the flour, soda and salt; set aside. Cream the oleo and sugar. Add eggs. Mash bananas and add to mix. Add flour mix and pour into greased (with Pam) loaf pan. Bake at 300° for approximately 1 hour.
Spread 1 can of rolls in bottom of ungreased 9 x 13 pan. Press seams together to form 1 piece of dough. Mix cream cheese, sugar, vanilla and 1 egg yolk with mixer until fluffy. Spread on top of rolls in pan. Set pan on top of wax paper or foil and with a knife, trace the shape of the pan. This will give you a guide for rolling the second can of rolls. Roll second can of rolls to fit the guide. Press seams together to avoid mixture seeping through. Invert this dough onto top of cream cheese in pan. Peel off the wax paper. Brush top with the other egg yolk. Bake at 375° for 20 minutes or until golden. Cool completely and refrigerate before cutting into squares or triangles.
Combine margarine, the two sugars and flour. Mix well and save 1/2 cup for topping. Add eggs, buttermilk and baking soda. Mix well and then add raisins, coconut and pecans. Pour into 2 floured and greased round cake pans. Put reserved dry ingredients on top of batter and press some pecans on top of each coffee cake. Bake at 350° for 35 minutes.
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup of condensed milk, 1 tablespoon milk and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.