HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice, broccoli and cheese mix according to pkg. directions. Cook chopped broccoli, drain off water and add rice mixture. Melt 1/4 cup marg. and pour over rice and broccoli mixture. Rinse chicken breast tenders and cook till done in a skillet. Cut into small cubes and add to above mixture in casserole dish. Sprinkle cheese on top and place in 325 degree oven for 25-30 minutes.
Spread cream cheese on chili. Then add grated cheese on top. Heat until hot and cheese is melted.
Mix butter, flour and 1 cup pecans. Spread in 9 x 13 inch dish. Bake 15 minutes at 300°. Cool. Mix cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread on cool crust. Mix pudding with milk, stirring until thick. Pour over cream cheese mixture. Cover with remaining Cool Whip. Sprinkle 1/4 cup pecans on top. Chill.
Cut bread lengthwise. Place on cookie sheet. Spread with butter. Sprinkle on garlic powder, Romano and Parmesan cheese and a small amount of oregano if desired. Spread shredded Mozzarella evenly over top. Bake at 350° for approximately 10 to 15 minutes until cheese melts.
Mix all ingredients, starting with butter, sugar and egg, then remainder in order. Bake at 350° for 10 minutes on greased sheets. Yields 2 dozen.
Cream together margarine and brown sugar. Add oatmeal, syrup and vanilla. Then press in 11 x 13-inch ungreased pan. Bake at 350° for 15 minutes. Cool. Then melt together chocolate chips and peanut butter. Spread over top of first mixture. Cool; cut in bars and remove from pan. Refrigerate.
Sift first four ingredients together. Mix together remaining ingredients and boil. Pour over the dry ingredients. Bake at 400° for 1 hour.
Melt butter in a large skillet. Add garlic, onion and parsley and cook until onion is tender, about 4 minutes. Stir in curry powder. Add shrimp and crabmeat. Stir about 4 minutes. Add remaining ingredients and cook at a gentle boil until sauce thickens slightly.
Crumble bread and soak in milk; add beaten egg. Mix with other ingredients, except tomato juice. Shape into 8 balls and place in greased casserole dish. Pour tomato juice over the balls and bake at 350° oven (preheat).
Mix first 4 ingredients until crumbly and remove 1 cup for topping. Mix remaining ingredients in another bowl and add to dry mixture. Pour into a 9 x 13-inch greased baking dish. To make topping, add 2 tablespoons of brown sugar and 2 to 3 teaspoons cinnamon to 1 cup dry mixture left. Pour on topping and press in with back of spoon. Bake at 350° for 45 minutes.
Layer in a deep bowl in order given. Spread mayonnaise over top, completely covering cheese layer. Sprinkle with Parmesan cheese. Cover with several layers of plastic wrap to seal. Let sit 6 to 8 hours before serving.
Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Place on an ovensafe dish.
Beat eggs. Mix all ingredients together and bake in greased casserole at 350° for approximately 1 hour.
Mix all ingredients together and let stand to develop flavors. Serve with raw vegetables, potato chips or crackers.
Spray casserole dish with Pam. Trim crust from as many slices of bread as will fit in bottom of dish. Saute the sausage; crumble and drain well. Put sausage on top of bread. Saute green pepper and onion; drain well and spoon over sausage. Layer cheese over vegetables. Mix eggs, milk, mustard, salt and pepper; pour over cheese. Cover tightly with aluminum foil. May leave in refrigerator overnight before baking or may freeze now. Bake at 350° for 1 hour.
Cook potatoes with peeling, then peel and dice after cooling. Add rest of ingredients; top with corn flakes. Bake 1 hour at 350°.
Combine 1 pint bottle cranberry juice cocktail, chilled with frozen lemonade concentrate and 2 cups cold water. Just before serving, add ice cubes. Carefully pour two bottles of lemon-lime carbonated soda, chilled, down side of pitcher. Makes about 7 cups.
Heat sugar, syrup and water in a two quart sauce pan over low heat. Stir constantly until sugar is dissolved. Cook without stirring to 260° on a candy thermometer or until soft ball stage. Remove from heat. Beat egg whites until stiff peaks form, continue beating while pouring syrup in a thin stream into egg whites, add vanilla, beat until mixture holds shape and becomes slightly dull. Drop mix from a buttered spoon on waxed paper. Put nut on top of each drop if desired.
Dissolve yeast in warm water. Stir in remaining ingredients except half of flour. Add rest of flour and mix until smooth. Scrape dough from sides and cover with cloth. Let rise in warm place until double (1 1/2 hours). Divide in half. Shape as butterhorns or crescents; roll out dough about 1/4-inch thick into 12-inch circle. Spread the dough with soft butter. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Pull rounded edge out as you roll so the crescent will be long, instead of short and fat. Place on pan, point underneath. Cover; let rise until double, 1 hour. Brush with butter. Heat oven to 400°. Bake 12 to 15 minutes or until rich, golden brown. Makes 32 rolls.
Heat oven to 350°. Stir cake mix and cocoa. Add remaining ingredients. Beat at medium speed with electric mixer until blended. Pour into greased and floured cake pans. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool and frost as desired. Makes 12 servings.
Cook and stir margarine, franks, green pepper and onion over medium heat until brown. Stir in corn and pepper sauce; heat through. Serves 4 to 6.
Mix all together; drop on greased cookie sheet. Bake 10 to 12 minutes at 375°.
Mix all ingredients with mixer. Put into a buttered 9 x 13 pan. Chill. Keep refrigerated.
Brown hamburger in cast-iron skillet until tender. Add 1 cup water, salt, pepper, onion salt and sauce; simmer over low heat until boiling. Add rice and cover. Cook approximately 3 to 5 minutes; add remaining water. Cover and let rice steam, stirring occasionally. Rice may need more water. After rice is done, stir well and serve with hot vegetables. Yield: 5 servings.
Drain all canned vegetables. Combine all vegetables and rice in large container. In saucepan, combine water, oil, vinegar, sugar and salt. Heat almost to boiling and pour over rice and vegetables. Cover and refrigerate overnight. Serves 12 to 15 people.
Cut peppers in half. Core and wash. Drop into boiling water for about 1 minute. Set aside to drain. Brown ground beef. Add chopped onion. Cook on low heat until onion is soft. Drain grease, if necessary. Add Spanish rice mix to hamburger mixture and salt and pepper to taste. When mixture is thoroughly heated, fill each half of green pepper with mixture and top with 1/2 slice American cheese. Place under broiler until cheese is hot and bubbly. Serve at once. Serves 8.
Cut stem from pepper; remove seeds and cut split in bottom. In a bowl, combine beans, cheese, raisins, salsa and chili powder. Stuff peppers with bean mixture. Place in an ovenproof dish. Bake at 350° for 35 to 45 minutes or until peppers are soft and cheese has melted.
Combine rice, water, salt and oleo and cook in tightly covered saucepan over low heat for 30 minutes without removing cover. Add parsley and almonds and toss lightly with a fork. Good with chicken or roast gravy. Serves 8.
Mix all ingredients well and bake in well-greased and floured Bundt or tube pan at 300° to 325° for 1 hour or until done.
Preheat oven to 375°. Grate cheese and soften to room temperature. Combine cheese, butter and paprika. Mix well into flour, by hand, until pieces of cheese disappear and mixture is smooth and deep yellow in color. Cover; allow to stand at room temperature for 15 minutes. Pinch off small piece dough (1 teaspoon) and flatten in palm of hand to a circle. Place well drained olive in dough; cover completely. Place on ungreased cookie sheet; chill 10 minutes. Bake at 375° for 20 to 25 minutes. Serve hot. May be made in advance and frozen. Bake for 30 minutes. Do not thaw.
Cook beef and onion until browned; drain. Add cumin, garlic, chili powder, salt, pepper and water. Simmer 10 minutes, uncovered, until most of liquid is gone. Pour 1/2 cup taco sauce in the bottom of a 13 x 9-inch pan. Put 1/2 of tortillas. Spoon 1/2 cup taco sauce on tortillas. Spoon on 1/2 of the beef mix. Top with sour cream and 1/2 of cheese. Repeat layers. Cover with foil. Can be refrigerated up to 24 hours at this point. Bake 40 minutes at 375°. Remove foil and bake 5 more minutes.
Preheat oven to 350°. Cook carrots until tender. In saucepan, melt butter. Add onions until tender. Stir in flour until smooth. Stir in milk and mix the next 4 ingredients. Cook until mixture becomes thick. In another saucepan, melt butter and add bread crumbs. Lightly grease casserole pan; add carrots, then cheese. Repeat; at the end, top with bread crumbs. Bake.
Stir well. Yields 2 1/2 quarts. Serve warm or chilled.
Mix first 5 ingredients together day ahead and store in Tupperware bowl. Cook almonds and sugar on low for 30 minutes to coat nuts. Add bacon and nuts just before serving.
Mix together and let set for 20 minutes the cranberries, apples, pineapple, pecans and juice.
Cook together the first 7 ingredients until tender (about 5 to 10 minutes). Combine milk with flour and add to vegetables. Beat together. Add cheese to vegetables and heat until cheese is melted. Stir to keep from sticking. Heat good and hot before serving.
Brown meat and onion; drain. Season with salt and pepper to taste. Combine with remaining ingredients. Bake at 350° for 1 hour.
Mix dry ingredients together and sift twice. Add milk and melted butter and mix well. Beat eggs thoroughly until light and mix into smooth batter that will pour easily.
Mix egg with flour, salt and oil. Meanwhile, heat broth. Spoon mixture into boiling broth using 1/4 teaspoon at a time. Cook in broth for 2 or 3 minutes before serving.
Mix above ingredients together until dissolved. Mix with 4 cucumbers, peeled and sliced thinly. Let stand overnight.
Combine all the ingredients except powdered sugar and mix until the mixture is smooth. Put dough into freezer for about 30 minutes. Take 1 tablespoon of dough at a time and roll it in your hands. Put on a greased baking sheet and shape into a horn or crescent. Bake horns at 350° for 10 to 15 minutes. Remove from oven and while they are still warm, coat with powdered sugar.
Put beef, carrots, onions, potatoes, tomato soup, water, salt, pepper, basil and red cooking wine in lightly greased 3-quart casserole dish with a lid that fits tightly. Stir ingredients. Cover tightly. Bake in a preheated 275° oven for 4 hours (or a 250° oven 5 hours). Add peas last 15 minutes.
Top with black olives and green onions after you have heated in oven at 350° for 15 minutes. Serves 4 to 6. Quick and easy.
*Or use vanilla flavoring with 2 tablespoons of butterscotch topping.
Cube chicken and cook with bell pepper and onion. Cook spaghetti noodles according to directions. Pour sauce over chicken mixture and cook about 30 more minutes. Serve over hot spaghetti noodles.
Line mixing bowl with waxed paper or plastic wrap. Sprinkle gelatin over cold water and let stand 5 to 10 minutes. Mix together boiling water, orange juice, sugar and lemon juice and heat over low heat until sugar is dissolved. Add gelatin and stir until dissolved. Cool in refrigerator until consistency of egg whites. Fold in 1 pint Cool Whip. Layer cake pieces and gelatin mixture in lined bowl. Refrigerate overnight. Unmold onto plate. Remove wrap and ice with remaining 1 pint Cool Whip.
Melt the margarine or butter. Add sugar. Mix together, then add eggs and beat good. Keep beating as you add flour and cocoa. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cook and drain sausage and turkey. Melt cheese in mixture. Spread on cocktail bread (rye, etc.). Broil until golden brown (about 2 minutes). Can be frozen before broiling.
Sift into baking dish first 3 ingredients. Add milk and stir with wooden spoon until smooth. Melt butter and drizzle over batter. Heat fruit (peaches, blueberries, blackberries, etc.) to boiling point and spoon over batter. Bake at 350° for 20 to 30 minutes until brown on top.
Cream butter, and sugar. Add eggs, wine, spices and flavorings. Mix fruit with 3 cups flour. Add mixture to fruit. Drop and bake 20 minutes on 300° to 325°.
Preheat oven to 375°. Lightly grease a baking sheet. Coarsely chop scallions. In a food processor, combine flour, baking powder, baking soda and pepper. Add butter and process for 5 to 10 seconds or until mixture is crumbly and resembles coarse cornmeal. Add scallions and cheddar and pulse briefly just to combine. Add buttermilk and pulse just until dough forms a cohesive mass. Turn dough onto floured surface and knead for 30 seconds. Form dough into round dome loaf about 5 inches in diameter. Place loaf in baking sheet. Bake for 45 to 50 minutes until top is brown.
Line 1 large baking dish with bread slices; top with chicken. Cook fresh mushrooms in butter for 5 minutes and spoon over chicken. You may use canned mushrooms. Next, spread over water chestnuts. Dot with mayonnaise; top with cheese slices. Mix eggs, milk and salt and pour over the cheese slices. Mix soups and pimentos and spoon over all. Cover with foil and refrigerate overnight. Sprinkle buttered bread crumbs over top; bake at 350° for approximately 1 hour. This is my favorite souffle! Serves 12. Also freezes well.
Mash bananas real well. Blend in butter, eggs and sugar; mix well. Add flour and nuts; mix until well blended. Pour in loaf pan that has been sprayed with Pam. Bake 1 hour at 350°.
Heat sugar, honey and oleo together until sugar is melted. Baste raw chicken pieces and place in slow cooker for 1 hour on low heat, then place on barbecue grill to brown. Baste again.
Cook chicken and remove from bone. Preheat oven to 350°. Mix melted margarine and onion together until onion is lightly brown. Add dressing and mix well. Spread half of dressing in bottom of 13 x 9-inch pan. Add dressing and mix well. Add cut up chicken. Mix chicken broth with cream of chicken soup. Heat and pour over chicken. Add the other half of dressing and bake at 350° for 35 to 45 minutes.
Preheat oven to 400°. Open croissant cartons and separate dough. Spread each with a little mustard, a piece of ham, trimmed to correct size and sprinkle cheese on top. Roll each croissant from the broad end towards the point and shape to a crescent. Place on cookie sheet and brush with glaze. Bake in center of oven for 12 to 15 minutes until golden brown. Serve immediately.
Boil chicken and debone. Mix together chicken, stuffing, soups and broth. Melt butter in Pyrex casserole dish. Pour mixture in dish and cook at 350° for 45 minutes.
Shape ground beef into 4 patties. Place in skillet. Sprinkle with salt and pepper to taste. Cook until about 3/4 done. Drain on paper towel really well. Place patties in baking dish. Combine brown gravy mix, water, catsup, Worcestershire sauce and onion. Pour over patties. Cover with foil and bake at 375° for approximately 20 minutes. Turn oven off. Uncover and leave in oven for an additional 5 minutes.
Arrange one layer of bread slices in 2-inch deep greased baking pan or dish, cover with cheese. Top with another layer of bread. Beat eggs, add milk, mustard, onion, salt and pepper together and mix. Pour over bread and cheese. Refrigerate one hour or overnight. Bake, uncovered, at 325° about 50 minutes or until fluffy and brown. Serves about 35.
Mix all ingredients together; add to prepared pie crust. Add shredded cheese. Bake at 350° for 30 to 40 minutes, until center is set.
For the Rice: Put 2 cups of water and 1 cup of long cooking rice in pan. Turn burner on medium heat. Bring to boil; cover and reduce heat to low. Cook for about 12 minutes, or until water has evaporated and rice is sticky. Remove from heat and leave covered until serving.
Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saucepan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese and black pepper along with the tomato mixture. Toss and serve immediately. Serves 4.
Mix butter and sugar in skillet. Cook over medium heat until caramelized. Cut bananas in quarters. Add and cook until tender. Add cinnamon and liquor; stir. Add rum to top of mixture. Do not stir. Light. Spoon over vanilla ice cream while flaming. Serves 4.
In large skillet brown beef, drain. Add onion, pepper, pepperoni, and mushrooms. Simmer 15 minutes. Add pasta and sauce; heat thoroughly. Put in 9 by 13 inch pan. Top with cheese, and bake at 350° for 15 minutes until cheese melts. Pasta can be macaroni, wheels or your choice.
Heat oven to 375°. Grease or line with foil 15 x 1-inch pan or 13 x 9-inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine. Roll in potato flakes mixture to coat. Place in pan. Bake at 375° for 45 to 60 minutes or until chicken is tender and golden brown. Makes 4 to 5 servings.
Fix the day before: Cook chicken breasts with a little butter, Accent and salt until tender. Cut in pieces; mix well all ingredients except cheese and potato chips. Put in large 13 x 9-inch heatproof dish. Put on top the next day the grated cheese and potato chips. Bake at 375° for 30 minutes. Serves 10.
Put cut pieces of chicken in ice water for 1/2 hour. Mix last 10 ingredients listed for breading. Take chicken out of ice water, dip in yogurt and then in breading. Place in a pan which has been sprayed with light cooking spray. Spray each piece of chicken to prevent drying. Bake for 1 hour at 350° turning every 20 minutes.
Beat eggs in bowl until frothy. Add chunks of butter (about 4 tablespoons), half and half and cracker crumbs. (Reserve small amount for top.) Add corn and liquid; stir well. Turn into a buttered 2-quart casserole dish. Top with reserved crackers and dot with butter. Bake at 350° for 45 to 60 minutes.
Preheat oven to 325°. Lightly grease a 9 x 13 pan. Combine oats, flour, soda, vanilla, butter, honey and brown sugar in large mixing bowl. Stir in the 2 cups of your choice of chips, nuts or fruit. Firmly press into the prepared pan and bake for 20 to 22 minutes. If you overbake it, they will be too crumbly, so watch when the edges and top start to brown and take out to cool. Let cool 10 minutes and then cut bars. Then let cool completely before removing bars.
Trim and discard all fat from meat. Cut meat into 1/4-inch strips and cut across grain. Mix remaining ingredients together. Stir and dissolve as much as possible. Add meat. Mix thoroughly and coat meat well. Let stand 1 hour, stirring occasionally. Cover center of oven racks with aluminum foil. Arrange meat strips on oven racks. Dry at lowest temperature until hard (4 to 7 hours) or overnight, depending on thickness of meat.
Heat sugar and syrup until it boils and the sugar melts completely. Remove from heat. Stir in peanut butter. Add corn flakes. Place on wax paper with teaspoon. (I roll it into balls with my hands, dipping hands in cold water occasionally.)
Mix flour and water into a ball. Roll out and cut into strips. Put in chicken broth and add cool chicken. Let cook for 25 minutes on low. Cover until served.
In a large skillet, brown beef and drain fat. Add chilies and bouillon. Cook. Stir until bouillon dissolves. Cool.
Pour hot water over rosemary and let cool. Stir in all remaining ingredients. Cover and refrigerate until ready to use. It is very strong. Does not take much to marinate.
Cut shortening into flour (as for biscuits). Stir in milk. Pat dough out into about 1/4-inch thick rectangle on a piece of floured waxed paper. Spread uncooked sausage evenly onto dough. Roll up like jelly roll. Cut into slices and bake on ungreased pan at 425° until brown.
Mix pudding according to package directions. Add softened cream cheese and mix well until blended. Spread into graham cracker pie crust. Top with cherry pie filling or your favorite filling. Refrigerate.
Mix first 3 ingredients together in a bowl. Mix next 4 ingredients together in a bowl. Mash bananas, milk and lemon juice together and mix with first and second bowl until smooth. Pour into 2 pans, sprayed with Pam. Bake at 350° for 45 to 55 minutes.
Grease Dutch oven. Mix all ingredients. Use hands to mix well. Cover and bake 1 hour and 20 minutes at 350°. Since the canned soups are undiluted and the seasoning in these are sufficient, adding salt and pepper are optional.
Take a piece of salami and spread some softened cream cheese over the top part of the salami. Add a piece of green onion. Roll into a tight roll. This is a great appetizer.
Add all ingredients to a 9-inch deep dish pie shell (unbaked) or a 10-inch regular pie shell (unbaked). Just before placing in the oven, mix eggs and milk together and pour over salmon ingredients.
Blend all and pour into 3-quart buttered casserole dish. Top with green onions and bacon or buttered cornflakes. Bake for 35 minutes at 375°.
Mix all ingredients together. Refrigerate dough; then roll out and cut with cookie cutters (preferably bear-shaped ones). Bake at 350° for 8 to 10 minutes.
Combine beef, Bisquick, green pepper, egg, garlic and seasonings. Shape into patties in greased shallow baking dish. Bake at 400° for 20 minutes. Sprinkle each patty with Parmesan cheese and serve.
Melt oleo in saucepan over medium heat. When melted, take off burner and add sugar; mix. Add cocoa; mix well. Add eggs; mix. Add flour, salt and baking powder; mix. Add vanilla. Mix well. Add syrup. Mix well. Bake in a greased cookie sheet (for thinner brownies) or in a 9 x 13-inch pan (for thicker brownies) at 350° for 25 to 30 minutes.
Heat vinegar, sugar and oil to boiling point and pour over vegetables, salt, pepper and celery seed. Let stand overnight in refrigerator or for as long as 2 weeks.
Blend butter and cheese. Mix in flour, paprika and salt. Shape about 1 teaspoon dough around each olive. Wrap in foil and freeze. When ready to serve, unwrap desired number. Put on ungreased baking sheet. Bake at 400° for 10 to 15 minutes. Serve warm. Yields 30.
Mix all ingredients together. Put small amount (full teaspoon) on won ton. Water edges and pinch together. Fry until golden brown in oil. Dip in soy sauce or mustard mix. Very good.
Mix dry ingredients with cake mix, then add sour cream, eggs and oil. Stir only with a fork. Bake 1 hour at 350°.
Rinse beans. Place in large stockpot with enough water to cover by 2 inches. Let soak overnight. Drain. Add 2 quarts water, ham bone, onion, garlic and bay leaves. Bring to a boil. Reduce heat. Simmer for 1 1/2 to 2 hours or until beans are tender, stirring occasionally. Add tomatoes, basil, oregano and tomato sauce. Simmer for 30 minutes longer. Remove ham bone and bay leaves. Serve hot. Yield: 6 servings.
Cook broccoli for 5 to 8 minutes, drain well. Combine with broccoli the remaining ingredients except crackers and place in medium casserole dish. Sprinkle top with crackers. Bake at 400° for 20 minutes.
Put sugar, cocoa, milk and butter in pan and bring to a boil. Cook 1 minute. Remove from heat and quickly add oatmeal, peanut butter and vanilla. Add coconut or nuts and stir. Drop by teaspoonfuls onto waxed paper. Let set for 20 minutes.
Bake in 375° oven 10 to 15 minutes until brown. Drop by teaspoonfuls on greased cookie sheet.
Mix sugar, oleo, eggs, sour cream and vanilla. Add dry ingredients (baking powder, baking soda, salt and flour). Refrigerate overnight.
Combine sugar and cornstarch in a saucepan and blend well. Add raisins and water. Stir and cook over medium heat until thick and clear. Remove from heat and add salt, margarine, grated orange rind and juice from the orange, Angostura aromatic Bitters and lemon juice. Cool filling, then pour into 8-inch uncooked pastry shell. Arrange the cheese slices or grated cheese over the filling and cover with top crust. Seal and crimp edges of pie. Bake in a hot oven at 450° for 15 to 20 minutes. Should be nicely browned. Serves 6.