HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 5 ingredients. On cookie sheet, lay out crescent rolls pinched together to make one long roll. Turn mixing bowl tuna mixture onto dough. Form long loaf keeping enough edge to turn up on sides and ends. Add 3-4 thick slices of Provolone Cheese on top of the tuna loaf. Bring dough up on sides and ends just enough to cover outer edges of cheese. Should look like loaf. Ready to bake at 350° for 20 minutes or till light golden brown.
In bowl, combine chicken, celery, mayonnaise, onion, lemon juice and pepper. Cover and refrigerate until serving time.
Whip Eagle Brand milk and pudding mix together using mixer. Fold in Cool Whip. Layer cookies, sliced bananas and pudding mixture. Garnish with cookie crumbs. Chill.
Whisk sour cream, mayonnaise, juice concentrate, lemon juice and ginger in a large bowl. Stir in apple, bacon, celery, oranges and pecans. Add sweet potatoes. Serve over lettuce. Delicious!
Mix ingredients and pour into a greased pan. Bake about 35 minutes at 350°.
Melt butter; stir in flour and add milk and cheese. Stir over low heat until mixture thickens.
Melt oleo. Add onions and bell peppers. Add Ro-Tel tomatoes, onion soup and chicken soup. Heat until mixed well. Stir in raw rice and shrimp. Mix well. Cover with lid. Cook at 350° for 1 hour. Take out and stir and put back in oven for 15 minutes.
Mix thoroughly and keep covered in refrigerator. Serve with ham or, for an appetizer, spoon over cube of cream cheese and serve with crackers. Makes 5 cups.
Place cream cheese on serving dish. Pour chili sauce over it. Serve with any crackers.
In a large skillet, saute peppers, potatoes and onion in olive oil just until onion turns transparent. Add salt and pepper to beaten eggs and pour eggs evenly over skillet contents. Keep the heat medium to low. With spatula, lift the frittata gently as it cooks, letting the runny eggs spill gently to the bottom of the skillet. When it starts to firm up, but is still uncooked on top, take a large plate and slide the frittata onto it. Then, turn the skillet over the plate to cover it and while holding tightly to the plate, flip it over back into the skillet so the other side can finish cooking. Cook an additional 5 to 10 minutes, but be careful not to burn the bottom. Slice as you would a pie. Serves 6 to 8.
Mix the sugar, margarine and milk in a large saucepan. Cook over medium heat until it reaches a rolling boil. Cook 10 minutes. Be sure you can't stir the bubbles down while timing. Remove from stove. Add marshmallow cream and peanut butter. Beat until creamy and thick. Pour into a buttered pan. Cool and cut into squares.
Combine all ingredients; mix well. Put in 2 quart casserole or 9x13-inch pan. Bake at 350° for 30-40 minutes. If refrigerated before baking, bake covered 50 minutes. Uncover and bake 10 minutes longer. Serves 6-8.
Cook noodles in salt water until tender. Drain and add to meat mixture. Add other ingredients and heat until cheese is melted and serve as a casserole.
Mix together warm water, sugar and salt. Add yeast. Stir in egg, shortening and flour. Place dough in greased bowl and cover tightly. May be kept in refrigerator up to 3 days, but knead down when rises.
Dip steaks into egg mixture, then flour and egg and then flour again. Put steaks into skillet and fry until golden brown (about 5 minutes). Turn steaks over and fry other side. Excellent with a milk gravy, served on mashed potatoes, Southern style black-eyed peas and baked beans. Delicious!
Combine all ingredients and shape into one large or two small balls. Roll in chopped nuts. Serve with crackers of choice.
In a large bowl, combine all ingredients. Let stand at room temperature at least 24 hours. Heat oven to 200°. Butter cookie sheet. Drain pumpkin seeds; place on prepared pan. Bake for 1 hour. Turn of oven; leave in oven overnight or until oven has cooled completely. Makes 2 cups.
Cook broccoli and drain. Melt 1 stick butter with cheese. Put 1/2 broccoli in 9 x 13-inch pan. Pour half of the cheese over. Add remaining broccoli and cheese. Melt 1 stick butter with cracker crumbs sprinkled on top. Bake at 350° for 25 to 30 minutes.
Crack eggs into a bowl and add a little milk. Use wire whisk or fork to beat eggs. Scramble eggs in skillet. When eggs are done, take away from heat. Take flour tortilla and place a spoonful of eggs. Add little cheese and roll up. Place in baking dish, 9 x 13 size. Pour enchilada sauce over the burritos and sprinkle rest of cheese on top. Bake at 350° for about 10 minutes or until cheese has melted. Can serve with sour cream or salsa.
Season chicken with garlic salt, pepper and paprika. Sprinkle with Worcestershire sauce and melted butter. Place chicken in an oblong dish. Marinate at least one hour or overnight in refrigerator. Bake 30 minutes at 350 degrees. Mix brown sugar with pineapple; pour mixture over chicken and bake an additional 20 minutes.
Mix jello according to directions. Mix in other ingredients. Let set in fridge. When set, mix 1 box vanilla instant pudding according to directions. Pour over jello mixture; let set. Spread Cool Whip over pudding mixture. Keep refrigerated. Use a 3-quart casserole dish.
Mix together. Bake 1 1/2 hours in 300° oven.
Cook until vegetables are tender. Add 1 cup of cream to water and vegetables. Next, take any brand of instant potatoes and add to the soup ingredients until thick as you desire. Serve hot.
Mix all ingredients. Chill in refrigerator. Great for shrimp or other fish.
Cream the Crisco. Add sugar and vanilla; beat. Put cocoa and salt in cake coloring and make a paste. Add to mixture. Add flour and buttermilk (alternate). Put soda in vinegar; add to mixtures. Mix well. Bake in three 8-inch layers for 25 to 30 minutes at 350°.
Combine all ingredients. Shape into bite size balls and place in 13 x9-inch pan.
Saute shrimp lightly in oleo for 2 to 3 minutes. Add celery, onion, mushrooms, water chestnuts, almonds and half the noodles. Pour into a medium casserole and cover with remaining noodles. Mix the soup, milk and soy sauce. Pour over the noodles. Sprinkle with paprika and bake in a moderate oven (350°) for 40 minutes, uncovered. Serves 4 to 6.
Cream the first 3 ingredients together. Add eggs one at a time, beating after each. Add alternately the buttermilk, flour and salt. Add chocolate in boiling water. Grease and flour 3 round cake pans. Bake at 350° for 30 to 35 minutes.
Combine sugar and cream. Cook to 240°. Remove from heat and add salt and butter. Beat until it begins to grain. Stir in vanilla and nuts and pour into buttered pan.
Dissolve jello in hot water. Cool. Add fruit and pour 1/2 of mixture into mold or oblong pan and set firmly. Pour sour cream on set jello and remaining jello mixture and return to refrigerator until firmly set.
Cook pasta until al dente and set aside. Cut bacon into 1/2-inch pieces and cook through in a frying pan about 5 minutes. Whisk the egg yolks and combine half the Parmesan and set aside. Now reheat your frying pan with medium heat. Using large spoons, combine the noodles and bacon. Remove the frying pan from heat and immediately pour in the egg mixture, stirring quickly. The heat of the pasta will cook the egg and thicken the sauce. Serve immediately topped with the rest of the Parmesan. (Some people like to add some cooked peas to the mixture.)
Mix milk, butter, eggs, salt, sugar and vanilla together. Add yeast, which has been softened in the lukewarm water. Stir well. Add remaining ingredients, mixing well. Let raise. Pinch off portions, about the size of an egg and fry in deep fat. Drain well. Roll in sugar.
Cream butter and Crisco until fluffy. Slowly add sugar. Add the eggs, one at a time. Beat after each egg. Add flavorings. Sift flour and sift again. Add baking powder to last sift. Add flavor alternately with milk. Start with flour and end with flour. Cook at 325° for 1 1/2 hours.
In 1 1/2-quart casserole, stir together sugar, syrup and salt. Stir in peanuts. Cook at High for 4 minutes. Stir. Cook at High for 4 minutes. Add butter or margarine and vanilla; mix well. Cook at High for 1 minute. Add the baking soda and stir quickly (mixture will be foamy.) Immediately pour onto a lightly buttered 15 x 10 x 1-inch baking pan.
Saute lobster lightly if raw. Dice; set aside. Melt butter; stir in flour. Cook 2 minutes. Blend in dry clam broth. Stir in water. Bring to a boil. Reduce heat; simmer 5 minutes. Add all but cream; mix well. Add cream; heat through. Serves 4.
Line bottom of deep bowl (glass looks best) with layer of sponge cake, split and spread with raspberry jam. If desired, soak with sherry. Then add a layer of fruit (preferably raspberries, well drained). Add layer of custard or vanilla pudding. Make a Jell-O and when ready set, pour over firm custard. Top with fresh whipped cream. Decorate as desired with glace cherries, angelica, grated chocolate, etc.
Marinate chicken in lime juice for at least an hour. Dip chicken in melted butter and put in baking pan. Sprinkle with the mixed herbs and bake for 1 hour (or until done and browned) in 350° oven. Baste frequently.
Use vegetable oil to grease a shallow 2-quart casserole. Arrange next 4 ingredients in a casserole and bake at 375° for 35 to 40 minutes. Beat together next 4 ingredients and salt and pepper to taste. Pour over first mixture; reduce heat to 325° and bake for 30 minutes. Drizzle with sauce. Slice Mozzarella cheese and then cut in 1-inch pieces. Arrange on a casserole. Bake for 10 additional minutes.
Cut Velveeta into squares for easy melting in medium bowl. Add can of Ro-Tel. Microwave for 5 minutes; stir. Depending on your microwave, continue to melt and stir at 1 minute intervals until melted. Serve with tortilla chips.
Brown and drain ground beef, onion and green pepper; set aside. Cook rice according to directions on package. Stir-fry frozen broccoli, carrots and water chestnuts until tender. Mix ground beef mixture with rice and vegetables. Serve hot.
Preheat oven to 400°. Combine all ingredients except cheese. Mix well. Pack into greased 8 x 4-inch loaf pan. Bake for 1 1/4 hours or until thoroughly cooked. May top meat loaf with Cheddar cheese during the last 10 minutes of baking.
Let cream cheese and eggs sit at room temperature 3 hours. Beat cream cheese and sugar together; add eggs one at a time and blend thoroughly. Stir in sour cream and vanilla. Pour into crust. Bake at 375° for 30 minutes. Turn oven off. Do not open. Leave in oven for 1 hour. Open and let cool 2 hours. Use any topping desired.
Combine salt, curry powder, pineapple juice and 1/2 cup water; bring to boil. Stir in rice; cover. Let return to boil and remove from heat. Let stand 5 minutes or until tender. Cook peas 5 minutes and drain. Combine with other ingredients (except almonds). Before serving, add almonds. Serve with pineapple rings and your favorite crackers or muffins.
Assemble above ingredients in order given in layers in 9 x 13-inch dish.
Heat oven to 350°. Combine first 6 ingredients in large bowl. Beat on low until mixture is coarse crumbs. Save 1 1/2 cups crumbs for topping. Use remaining crumbs for crust and press into 13 x 9-inch baking pan. Bake 12 to 15 minutes. Spoon pie filling evenly over crust and sprinkle with marshmallows, then remaining crumbs. Bake for 25 to 35 minutes or until light brown; do not overbake. Cool. Cut into bars. (We like to top with ice cream for a great tasting treat.)
Mix the first 3 ingredients; put into fridge overnight. Add the bananas, marshmallows and Cool Whip.
Mix warm water and yeast; set aside. Put in bowl the milk and 1/2 cup water and heat (do not boil). Add lard, salt and sugar. Add flour to thickness of pancake dough. Let cool to lukewarm. Add more flour and yeast mixture. Mix well and let rise double. Knead and cut; let rise again and fry in deep hot fat.
Saute onion in oleo, then add soups, peppers and chicken while this is heated together. Line bottom of a 13 x 9-inch pan with tortilla chips; pour meat mixture on chips. Top with cheese. Bake at 325° for 30 minutes. Fast!
Using a swivel-bladed vegetable peeler, remove the peel from half of the lime and set aside. Juice the lime and set aside. Add the lime peel to the lime juice, along with the rum or orange juice, garlic, ginger and red pepper sauce. Add the chicken, tossing to coat well. Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times. Lightly coat a heavy 12-inch skillet with the nonstick cooking spray and set over moderate heat for 30 seconds. Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side. Transfer to a platter. Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened, 3 to 5 minutes. Return the chicken to the skillet and heat through for 2 to 3 minutes. Remove the cinnamon stick, arrange the chicken and sauce in a serving dish and garnish with the banana slices, if you like. Serves 4.
Mix all ingredients and pour into an unbaked 9-inch pie shell and bake at 350° for 30 minutes.
Blend butter and cream with seasonings. Place chicken breasts on individual pieces of heavy foil. Top with butter and cream mixture. Fold edges tightly. Bake at 350° for 1 hour. Serve hot in foil.
Butter a 9 x 13-inch baking dish. Add ingredients in layers in the order listed. Bake at 325° for 35 minutes or until brown on top. Good with ice cream on top.
Mix in bowl the first 6 ingredients. Add oatmeal and raisins. Beat eggs, oil, milk and vanilla. Add to dry ingredients. Add 1 cup nuts; mix well. Drop by spoonfuls on greased pan. Makes about 30 large cookies. Raisins may be omitted and add chocolate or butterscotch chips. Bake in 350° oven for 12 to 15 minutes.
Remove stems from mushrooms. Chop stems. Brown sausage, onion, garlic and chopped stems in oil. Drain well. Mix with bread crumbs, egg and cheese. Stuff mushrooms full. Bake at 350° for 15 to 20 minutes. Sprinkle with extra Parmesan.
Place a layer of foil in an 11 x 16 x 1-inch pan and layer crackers over foil. In a saucepan, combine butter and sugar. Bring to a boil and boil 3 minutes. Pour over crackers. Bake in a 350° oven for 5 minutes or until crackers float. Remove from oven and sprinkle chocolate morsels over top of crackers.
Take softened cream cheese, milk and 2 tablespoons of lemon juice and beat until smooth. Taste to see if you want to add more lemon juice. Pour into crust and refrigerate overnight. Top with your favorite pie filling or each plain.
Thirty minutes before serving, preheat oven to 425°. In skillet, combine meat, onion, salt and pepper. Saute 5 minutes or until meat is brown. On pastry board with lightly floured rolling pin, roll 2 of the biscuits slightly overlapping into 6 x 5-inch ovals. On half of oval, pile with tablespoon of meat mixture; top with half slice of cheese. Fold other half of biscuit over cheese and meat. Moisten with water on edges; pinch together. Prick top of turnover with fork. Bake 8 to 10 minutes, until brown, on ungreased cookie sheet.
Mix the flour, sugar, eggs and melted margarine. Add nuts, chocolate chips and vanilla. Pour into unbaked pie shell. Bake at 350° for 40 minutes. Serve with or without whipped cream. Pie should be chewy.
Combine all ingredients in a bowl. Crumble up tuna. Mix all ingredients and stir the milk in last. Grease 1 1/2-quart casserole and pour in. Cover for awhile until it comes to a boil, then uncover and bake for 10 minutes at 325°. Serves 4.
Saute 1 small sliced onion and celery in butter about 10 minutes (lid on pot). Stir in contents of brown gravy mix, water and beef. (Water must be cold.) Cook, stirring, until mixture comes to boil and thickens. Serve on rice. (Mixture will thicken quickly.)
Slice tomatoes. Remove pulp and seeds. Dice tomatoes into small pieces. Chop basil and mix with tomatoes and salt.
Boil for 30 minutes the above ingredients. Coat the chicken as if you are going to fry. Place in roaster. Pour sauce over chicken and bake at 425° for 1 hour or until chicken is well done.
Pack venison into hot jars. Place a clove of garlic and a pinch of salt into each jar. Secure lid. Place in pressure canner on 10 pounds for 90 minutes. When ready to eat pour into frying pan with a little grease and a chopped onion. Season to taste. Very good!
Combine all ingredients. Put into 2-quart dish. Cover. Bake at 350° for 1 hour. Stir twice for even cooking.
Mix water, bouillon cubes and onion. Cook until onions are tender. Add broccoli and noodles. When noodles are tender, add remaining ingredients. Simmer and stir until well mixed.
Mix all together. Place in a greased baking dish. Bake in a 350° oven for 25 minutes. Good with fish or meat.
Mix milk and eggs well. Add all other ingredients, but butter. Cook over boiling water until mixture thickens. Remove from heat. Add butter. Use mixer to mix butter in well. Pour in one 10-inch pie shell. Top with meringue.
Mix all ingredients and add 3 drops of yellow food coloring. Suggested uses: coleslaw, potato salad, deviled eggs and sandwich spread. Keep refrigerated.
In a large bowl, mix rice, seasoning package and soups. Place in a large casserole dish. Place chicken pieces on top. Place onion slices on top and pour melted margarine over all. Cover with foil and bake at 350° for 1 1/2 hours.
In a skillet, cook the garlic and scallions in the oil over moderately low heat, stirring, until garlic is pale golden. Add the tomatoes, basil and red pepper flakes and cook the mixture for 20 minutes, stirring occasionally. Season with salt and pepper and stir in the capers.
Slice potatoes into finger-like shapes. Place in baking dish. Add oil. Mix all spices and sprinkle over sliced potatoes. Mix and bake at 350° for 30 minutes.
Cook frozen beans according to directions. Saute mushrooms and onion in margarine. Sprinkle in flour, then slowly add grated cheese, Tabasco sauce, milk, salt and pepper. Let thicken; add water chestnuts. Mix beans with sauce and turn into greased casserole. Sprinkle onions or almonds on top. Bake for 15 to 20 minutes at 375°.
Brown beef, onion and pepper in large skillet. Mix in remaining ingredients. Spoon into greased casserole dish. Bake in 350° oven for 40 minutes.
Wash beans and soak in water overnight (at least 12 hours). Cook over medium heat for about 1 hour in deep pot. Chop onion, garlic and green pepper. Saute all 3 in frying pan with olive oil until tender, then add to beans. Add salt, pepper, oregano, bay leaf and sugar. Cook over low heat for an additional 1 hour. Add vinegar and white wine. Simmer for 1 hour or until tender and desired thickness. Serve over white rice and sprinkle with chopped onions.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach dough hooks, turn speed to 2 (medium) for 2 minutes or well blended; continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook about 3 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in greased bowl. Cover. Let rise in warm place, free from draft until doubled in bulk, about 1 hour.
Combine pepper, salt and paprika in hot water. Let stand 10 minutes. Add peanut oil to mixture. Wash and dry turkey; rub peanut oil mixture inside and around all sides of paper grocery sack (type used in grocery store). Rub oil inside and outside of turkey. Place turkey in sack. Fold end over and staple securely. Bake at 325°. Lower temperature to 225° and cook all night. Twelve hours is sufficient for any size turkey if baking on low temperature.
Blend all this together, drain off all juice. Add salt and pepper to taste. Mix together with 3 blocks of cream cheese and 1 or 2 tbsp. mayonnaise. Mix well. Stack on 3 pieces of bread; trim off edge and cut with electric knife like finger sandwiches.
Mix all together and season with salt and black pepper. Put in casserole dish. Sprinkle 1 roll Ritz crackers on top. Melt 1 stick margarine and pour on top. Bake 45 minutes at 350°.
Combine flour and taco seasoning in plastic bag. Shake chicken a few pieces at a time in seasoning and flour. Pour oil or melted butter in a 15 x 10-inch pan. Place chicken in pan and turn to coat. Take chicken from pan and roll in crushed chips and return to pan. Bake at 375° for 1 hour. Serves 8.
Fry pork chops in electric skillet for 10 minutes on each side. Add enough water to just cover chops and cook for 20 minutes at 250° with cover. Add carrots, potatoes, celery, onion, salt and pepper. Cover and cook another 20 minutes. Add cheese, cover and cook 10 minutes more. Stir before serving. Serve with biscuits or hard rolls.
Pray. Into casserole, add drained string beans. Add golden mushroom soup, water and bacon bits. Stir until mixed together. Bake for 20 minutes at 350°. Add cheese to top. Bake until cheese is golden brown.
Mix all ingredients together and bake at 325° for 1 hour. Makes 3 medium or 2 large loaves.
Boil noodles; drain and combine with melted butter. Separate eggs. Beat egg whites until stiff. Beat egg yolks with sugar. Add to egg yolk mixture, noodles, sour cream, vanilla extract, milk and cottage cheese. Fold in egg whites. Grease pan generously with butter. Bake 1 hour.
In a large bowl, mix all the ingredients. Then pour into a 9-inch pie shell. Cook 45 minutes at 350°.
Beat cream until softly rounded peaks are formed. Fold in fruit pulp, sugar and lemon juice carefully to retain lightness. Chill and serve cold.
Take the Oreo cookies and separate cream from cookie. Crush cookies; mix with the softened butter. Press into a 13 x 9-inch pan.
In a large skillet or pot, brown meat, onion and garlic. Add chili mix, chili powder, vinegar, hot sauce and tomato juice. Add beans, salt and pepper. Simmer 15 to 20 minutes.
First layer in dish is the beans. Second layer is ground beef and taco seasoning cooked together. Third layer is nacho cheese dip. Fourth layer is salsa or taco sauce. Fifth layer is the cheese. Cook about 20 minutes or until hot all the way through. Serve on chips.
Mix first six ingredients. Pour melted butter into mixture. Shape into logs. Melt chocolate chips and paraffin wax in double boiler and dip the logs. Cool on wax paper.
To the 2 cups boiling water, add 1/2 cup sugar, shortening and salt. Let the mixture cool to lukewarm. Soften the yeast cakes in 1/4 cup lukewarm water. Add 1 teaspoon sugar to the yeast. Stir this mixture into the first one. Add eggs and 4 cups flour. Beat well. Stir in 4 more cups of flour and mix well. Cover the bowl and put in the refrigerator for 1/2 hour. Remove from the refrigerator and shape into a roll. Place in a round pan and let rise 1 to 2 hours, until double in size. Bake at 425° for 15 to 20 minutes.
Chop green onions, bell pepper and tomato in a medium size bowl. Add cottage cheese and mayonnaise. Then season to taste with salt, pepper and garlic salt. Let chill 1 hour before serving. The longer it sets the better it is. Goes well with chips or Mexican casserole.
Dissolve gelatin in water. Chill. Beat until foamy. Add salad dressing and sugar. Fold in other ingredients. Pour into mold. Cut in squares to serve.
Cook chicken breasts for 30 to 40 minutes until tender. After cool, chop in small pieces. Combine chicken, 1 cup broth you cooked it in, peas (not drained), Veg-All and cream of chicken soup. In a separate mixing bowl, combine 1 stick of melted margarine, 1 cup flour or Bisquick and 1 cup milk and blend. Pour batter mixture over chicken mixture in large baking dish. Bake 40 to 45 minutes at 400° until crust is golden brown. Serves 4 to 6 people (may double for larger family).
Beat the first 3 ingredients together until stiff. Fold in the chocolate chips and nuts. Using teaspoon, place on aluminum cookie sheet in preheated 350° oven. Turn oven off and leave for 8 hours.
Mix corn muffin mix according to package. Add corn. Pour into 9-inch pie or square pan. Bake at 350° for 20 minutes. Remove from oven. Sprinkle cheese on top. Return to oven for approximately 3 minutes.
Cook lima beans in water for about 1 hour until skins begin to curl off, leave water on. In baking dish combine meat, onion, syrup, sugars, salt and mustard (may also add a little ketchup). Add beans and cover with more water if needed (beans must be kept covered.