HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, butter and pepper until smooth. Stir in chicken and mushrooms. Separate rolls and roll them out a little larger. Fill with chicken filling and press dough together (like a diaper). Roll rolls in melted butter, then in bread crumbs. Bake on ungreased baking sheet for 20 minutes at 375°.
Cream sugar, margarine and eggs. Add vanilla and lemon juice; beat. Add eggs. Beat well. Add sour cream and mashed bananas. Beat again. Add flour, salt, soda and baking powder and mix well. Pour into greased bread tins. Bake at 350° for 50 to 55 minutes. Makes 2 loaves.
Combine all ingredients and chill several hours. Form into 1-inch balls. Makes about 2 dozen.
Layer ingredients in this order: lettuce, onion, bell pepper, celery, frozen peas, mayonnaise, shredded cheese and then last, the bacon bits.
Add sugar, milk, butter and cocoa in 3-quart pot. Bring to boil for exactly 4 minutes. Remove from heat. Stir in peanut butter, oatmeal, nuts (optional) and vanilla.
Preheat oven to 400°. Combine sugar, butter and honey in a small saucepan. Cook over low heat for 5 minutes, stirring constantly. Remove from heat. Reserve 1/2 tablespoon coconut for garnish. Blend remaining coconut, cinnamon and nutmeg into glaze. Remove loaf from aluminum pan. Make 4 vertical slices about 1 1/2 inches apart, stopping 1/2-inch above the bottom crust. Open each slice and carefully spread 1 to 2 tablespoons of the glaze on one side of bread. Press together. Continue until all slices are filled. Turn loaf one quarter. Make another 4 cuts as described and fill with glaze. Hold loaf together about 30 seconds and place back into aluminum pan. Spread remaining glaze over top of bread. (If too thick, gently heat.) Sprinkle with reserved coconut. Bake 10 minutes. Serve warm. Makes 25 servings.
Cut eggplant into 1/2-inch slices and peel. Parboil in a small amount of salted water until barely tender. Remove and keep warm.
Peel potatoes and cut into thin, small pieces. Cook in water until almost done. Drain off most of the water, leaving enough to completely cook potatoes. Add onion and celery. Reduce heat to simmer and cook until onion and celery are tender. Add remaining ingredients; bring almost to a boil. Serve.
In a saucepan, cook vegetables in butter until tender. Combine with soup, milk, macaroni, tomato and tuna in a 1 1/2-quart buttered baking dish. Bake at 350° for 20 minutes. Meanwhile, combine crackers, butter and cheese. Sprinkle crumb mixture over casserole. Bake an additional 10 minutes until hot and bubbly. Makes 4 to 5 servings.
Preheat oven to 350 degrees. Salt and pepper the inside of each Cornish hen. You can truss the hens or close the opening with skewers but you don't have to do either. Place the hens on a rack in a roasting pan. Brush generously with melted butter or margarine. Bake for about an 1 hour brushing with butter every 15 to 20 minutes. You might need to bake them a little longer if they don't seem to be done. Heat the marmalade in a small saucepan. When the hens are done, remove from oven and brush with the marmalade. Return to the oven for about 2 to 3 minutes to glaze.
Cream together butter, sugar, vanilla and salt. Add eggs one at a time. Gradually add buttermilk. Place pecans in bottom of unbaked pie shell. Pour mixture over this. Bake at 350° for 1 to 1 1/2 hours.
Combine soup, mayonnaise, curry and lemon juice in a bowl. Layer broccoli pieces and chicken cubes in baking dish. Spread soup mixture on top. Sprinkle with cheese. Melt butter in skillet and add bread crumbs. Saute over medium heat until browned. Sprinkle bread crumbs over all. Bake at 350° for 25 minutes. Let cool for 5 minutes before serving.
Cut raccoon up into serving sizes. Salt and pepper flour in a paper or plastic bag. Add the meat and shake bag to coat with flour. Fry in oil until browned. Gradually add about a pint of water while stirring. Add the garlic powder and bay leaves. Cover and simmer about 2 hours or until tender. Serve over rice or boiled potatoes.
Scald milk and add sugar and salt. When luke warm add dry yeast and 2 cups flour. Beat well and let rise for 45 minutes. Mix eggs and shortening and add to yeast mixture. Add remaining flour and fruit. Knead and let rise. Knead again and put into loaves and let rise again. Bake at 350 degrees for 45 minutes.
Beat cream cheese, sugar, eggs, vanilla and salt until thick and creamy. Pour cheese mixture into uncooked, unpricked 9-inch pie crust. Sprinkle pecans over cheese mixture. Beat eggs, Karo syrup, sugar and vanilla until blended and pour over cheese mixture and pecans.
Mix first 4 ingredients. Add juice from lemons. Stir in sugar. Add water and cherries.
Mix everything together in a big bowl. Bake in a 9 x 12-inch greased pan in a preheated oven at 350° for 35 minutes.
Place potatoes in a large pan. Cover with water and bring to a boil. Reduce heat and cook until potatoes can be pierced with knife (cooking time will depend on size of potatoes), usually about 30 minutes if potatoes are of average size. If uneven in size, it may be necessary to remove smaller potatoes as they are done. Drain in colander and cool in refrigerator.
Saute potatoes and onions until partially cooked, then add roasted peppers. Beat eggs in a bowl with milk, salt, pepper and parsley. Add to sauteed mix and cover. Cook over medium heat. As frittata begins to puff, sprinkle Cheddar cheese on top, cover again and continue cooking until top is firm. Serve immediately.
Pour rhubarb in bottom of 9 x 13-inch pan. Mix sugar jello and flour. Sprinkle over rhubarb, then sift cake mix over that. Then drop melted butter over top. Pour water over that punching holes so the water will go down. Try to get all the cake mix wet. Bake at 350° for 45 minutes.
Pour lukewarm water into mixing bowl. Dissolve yeast in water. Stir well. Add milk, shortening, egg and dry ingredients. Mix on low speed of mixer until well blended. Beat 2 minutes at moderate speed. Cover with wax paper. Set in warm place and let rise until dough is bulk. Beat 20 to 30 stokes by hand. Drop by spoonfuls into greased muffin pans. Cover and let rise until batter reaches top of pan. Bake in preheated oven at 350° for 15 to 20 minutes or until brown.
Preheat oven to 350°. Brown sausage. Drain. Mix all ingredients together in large bowl. Drop by spoonfuls onto ungreased cookie sheet. Bake 15 to 18 minutes.
Mix together. Do not roll. Pat to right thickness and cut. Bake at 400° until done.
Add macaroni and tomatoes. Leave in skillet and cook slow. If needed, add tomato juice or water to keep moist. Cook 30 or 40 minutes.
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip; spread in crust and refrigerate. Mix Jell-O pudding mix and water in medium saucepan until smooth, stirring constantly. Cook on medium heat until mixture just comes to boil. Cool 5 minutes; stir in fruit. Spoon over cream cheese layer. Refrigerate 4 hours.
Combine first 3 ingredients. Stir well. Serve as a dip or dressing with fruit.
Measure flour, ginger, baking soda	and salt into sifter. Cream shortening;	add sugar. Beat in egg and molasses. Sift dry ingredients over mixture; blend well.	Make dough into balls	1-inch in diameter. Roll in sugar and place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 4 dozen.
Unroll crescents to rectangle shape. Put on a cookie sheet and spread to fit pan. Bake at 375° for 10 to 12 minutes, or until golden. Mix cream cheese, sour cream and Ranch dressing together. Spread over cooled crescent thin. Add your favorite chopped raw vegetables. Cauliflower, broccoli and carrots are a good combination. Sprinkle with cheese. Cut into squares.
Sift flour 3 times with cocoa. Cream sugar and Crisco together. Add eggs and food coloring. Beat 10 minutes. Add buttermilk, flour, salt and vanilla. Remove from mixer. Beat by hand, adding the vinegar and soda. Put in 2 (9-inch) pans. Bake 30 to 35 minutes at 350°.
Saute onions in frying pan with oil; brown ground beef in same pan (season ground beef with salt and pepper to taste). In casserole, mix all the ingredients except cheese. (Be sure to drain cans of corn.) Sprinkle cheese on top and bake until cheese is melted and casserole is bubbly.
In medium bowl, cream butter and sugar; stir in pineapple well. In food processor, blender chop raisins and pecans until course. Stir into pineapple mixture and blend well. Spread some of the mixture on three cookies. Stack and gentle press together; top with a plain cookie. Repeat for 10 stacks of 4 cookies each. Place stacks on a cookie sheet and let stand at room temperature at least 8 hours or overnight until cookies are very soft. Beat cream, sugar and vanilla until stiff. With narrow spatula, spread sides and tops of stacks with cream mixture. Gently pat with coconut to coat. Top with cherries (with stem). Refrigerate up to 3 days.
Brown and drain meat, add remaining ingredients and stir until cheese is melted. Spread on party rye. Freeze until ready to serve, then bake at 350° for 20 minutes.
mix jello and water let cool. Add 7-up when cold add pineapple, marshmallows and bananas. Let set till firm.
Melt margarine in a cake pan. Mix peaches (drained but reserve juice) sugar and milk. Pour into pan of melted margarine. Bake at 350° for 40 to 45 minutes. Remove from oven; pour reserved peach juice over top and serve warm.
Boil raisins in water until tender. Mix the flour, sugar and egg yolks. Add raisins and mix well.
In blender or food processor, blend corn and water until you have a smooth puree. In a large saucepan, melt butter. Add corn puree and cook over medium heat for 5 minutes, stirring constantly. Add milk and salt; bring to a boil. Lower heat and simmer for 15 minutes, stirring constantly.
Beat egg yolks until lemon color. Add condensed milk slowly. Combine lime juice with 3 tablespoons sugar and then add to mixture; mix well. In a separate bowl, add cream of tartar to egg whites and whip. When whites become foamy, begin adding sugar a little at a time until the whites peak. Fold 6 tablespoons of egg whites into the filling mixture. Pour filling into the pie shell. Top with the meringue. Bake at 330° until meringue turns golden brown. Let cool. Enjoy.
Beat eggs in medium bowl. Add flour and sugars. Mix well. Add butter and mix again. Stir in chocolate chips and walnuts. Carefully spoon into pie shell. Bake at 325° for 1 hour.
Mix in blender avocados, cream cheese, Beau Monde and Lawry salt. Spread on large platter about 1/2-inch thick. Top with remaining ingredients and serve with Tostitos chips.
Place crushed cereal in shallow dish or pan; set aside. In a second dish or pan, beat egg and lemon juice until foamy. In a third shallow dish or pan, stir together flour, salt and pepper. Dip cutlets in flour mixture, then dip in egg mixture. Coat with crushed cereal.
Heat oven to 350°. Cook and stir onion in margarine in large skillet until tender. Stir in chicken, picante sauce, cream cheese, green chillies and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Spoon chicken mixture into tortilla; roll up. Place seam side down in a 12 x 7-inch baking dish; top with enchilada sauce and cheese. Bake 15 minutes.
Bring sugar, Jell-O, pineapple and juice to a boil. Let cool. Mix buttermilk and Cool Whip together. Then mix all together well. Refrigerate in 13 x 9-inch dish.
Prepare jello with boiling water. Drain juice from pineapple and add 1 cup to jello. Add softened cream cheese, pecans, pineapple and whipped Dream Whip; set until firm in a 9 x 13-inch pan.
Sprinkle chops with salt and pepper. Brown slowly on both sides in skillet in a little oil. Drain chops and put in a casserole dish. Pour soup, milk and water over chops. Bake uncovered at 350° for 45 minutes. Goes great served over rice!
Thoroughly brown meat on all sides in hot fat. Add water, lemon juice, Worcestershire sauce, garlic, medium sliced onion, bay leaves and seasonings. Simmer 2 hours, stirring occasionally, to keep from sticking. Add vegetables and continue cooking 20 to 30 minutes or until vegetables are done. (If potatoes are added, they do not take as long to cook as the carrots and onion.) Now add dumplings.
Heat oven to 350°. Mix all ingredients; spoon into a 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions, if desired. Serve with tortilla chips or crackers. Makes 2 cups.
Mix all ingredients and form into patties, size 3 to 4-inches. Place on broiling rack and bake in oven at 350° for 15 minutes. Turn over and bake 10 minutes more.
Peel and slice eggplant 1/2-inch thick and place in bowl. Sprinkle with salt and add enough water to cover eggplant completely. Soak 15 minutes. Drain and rinse. Beat the pancake mix together with the milk. Combine cracker meal and seasoning. Heat oil in large skillet over medium heat. Dip eggplant slices in pancake batter, then in cracker meal mixture. Fry until golden brown on both sides. Serves 6 to 8.
Mix all ingredients well and pour into a 9 x 13-inch dish. Bake at 400° until brown, about 30 minutes.
Fill gallon aluminum kettle 3/4 full of water. Add 3 tablespoons of Ivory soap flakes. Bring to a boil. Add silverware. Cook 10 minutes. Remove. Rinse with hot water. Rub thoroughly with a soft, dry towel.
Combine corn flakes and nuts in small bowl. Mix cream cheese, chives, 2 tablespoons butter and salt. Stir in chicken and mushrooms. Spread about 1/4 cup chicken mixture on each roll and roll up, starting at short end. (Rolling pin helps to enlarge crescent roll.) Tuck sides under to seal. Roll in melted butter and then nut mixture. Place on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes or until golden brown. Serve with chicken gravy.
Cream sugar and butter. Beat in eggs (one at a time). Add flour and vanilla. Spread in pan (10 x 15-inch), greased and floured. Lightly score (with toothpick) dough to make 24 squares. Put 1 teaspoon Comstock pie filling in center of each square. Bake at 350° for 25 to 30 minutes. Sprinkle with confectioners sugar while still warm. Cool and cut into 24 squares.
Layer 1 shell, then ingredients in order given. Dab butter around edges so it won't burn, then repeat layers until 4 to 5 high ending with tortilla on top. Bake at 350° covered in foil for 20 minutes until cheese is melted. Open foil for a few minutes to get top done. Cool before cutting.
Place all ingredients in large skillet. Simmer on top of stove for one hour or until tender.
Blend margarine with cream cheese. Add 1 cup flour; mix thoroughly. Shape into small balls. Press into small muffin cups. Beat egg. Add 1 tablespoon flour and remaining ingredients. Pour into pastry shells; fill 2/3 full. Bake at 350° for about 20 minutes or until filling is almost set. Reduce oven temperature to 250°. Bake for 10 minutes longer or until filling is firm. Cool in muffin cups.
Heat oven to 350°. Combine all ingredients except beef. Mix well. Add beef; mix well. Press into a loaf; bake 1 hour. Drain; let stand 5 minutes.
Saute tomatoes and apples in butter in a large, heavy skillet or frying pan for five minutes over medium heat. Add sugar, molasses and spices. Stir well while simmering for five minutes. Add raisins, pecans, vanilla and lemon peel. Simmer, uncovered, until most of the liquid has evaporated.
Combine first 3 ingredients in a mixing bowl, beat at medium speed with an electric mixer until soft and creamy. Add whipped topping, folding until smooth. Spread over crumb crust and sprinkle with pecans. May serve immediately or store in refrigerator.
Prepare Jell-O as directed on package, omitting 1/2 cup cold water. After dissolving Jell-O, add fruit and 1/2 cup juice and yogurt. Stir until blended. Add whipped topping. Beat with rotary beater until frothy. Cover and refrigerate. Stir several times to keep mixed, until set. Coordinate Jell-O flavor and yogurt flavor.
Microwave cream cheese on medium for 30 seconds. Mix cream cheese and salad dressing, Swiss cheese and onions until well blended. Spoon into a 2 1/2 cups casserole dish. Microwave on High for 4 minutes or until well heated, turning every 2 minutes and sprinkle with crumbled bacon.
Sift dry ingredients together and set aside. Cream butter, oil and sugar until fluffy. Beat in eggs. Add vanilla and dry ingredients. Add buttermilk. Stir in zucchini. Pour into a 9 x 13-inch greased pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 55 minutes or until tested done.
Mix cabbage, coconut, pineapple and mayonnaise. Add salt. Toss lightly. Nuts may be added, if desired. Add pineapple juice if mixture is dry. Yield: 6 servings.
Preheat oven to 350°. Grease and flour Bundt pan. Combine all ingredients and mix well. Do not mix more than 2 minutes. Pour batter into Bundt pan and bake for 50 to 55 minutes. Cool 10 minutes in pan and 10 minutes on rack to allow chips to melt. Serve with Cool Whip, if desired.
Thaw spinach. Drain and squeeze out all excess moisture. Mix together all ingredients. Shape into balls, the size of walnuts. Refrigerate or freeze.
Mix and form into balls. Press with tines of fork to flatten. Place on ungreased cookie sheet and bake in 350° preheated oven for 8 minutes or until light brown around the edges.
Cook rice; set aside. Cook broccoli and drain; set aside. Saute celery in butter until tender. Combine soup, milk and cheese. Stir in rice, broccoli and celery. Place in a 2-quart casserole dish. Bake at 350° for 40 minutes. Makes 12 servings.
Chop fruit; place in long glass dish. Pour 8 ounces bourbon over fruit and stir until mixed. Cover with plastic wrap. Let set overnight.
Mix all ingredients together. Pour into a greased 8 x 4-inch loaf pan. Bake in preheated 350° oven for 45 minutes. Slip out of pan immediately and cool on rack. Makes 1 loaf.
Let hash browns set until thawed. Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 1 1/2 hours or until done.
Preheat oven to 400°. Cook sausage, onion and pepper until sausage is brown and crumbly. Stir in flour. Remove from heat. Stir in cheese and olives. Spread evenly in square pan. Prepare muffin mix; spread over sausage. Bake 30 to 35 minutes. Let stand in pan 5 minutes; loosen edge. Invert onto plate. Serves 6.
Mix all together. Drop from teaspoon 1-inch apart on greased cookie sheet, pressing down ends of coconut with back of spoon. Bake 10 to 12 minutes at 350°.
Combine squash, cheese and onions. Beat eggs; add milk. Season with salt and pepper. Add to the 1st three ingredients. Pour into a greased 2-quart casserole. Add bread crumbs, dotted with butter, as topping. Cook in a 350° oven for 30 minutes or until bubbly.
Mix together cornmeal, soda, salt, salad oil, milk and eggs. Add creamed corn. Pepper can be added to meat if desired. Spray Pam in 9 x 13-inch pan. Pour 1/2 the mixture into pan, then sprinkle the ground beef, peppers and cheese over the mixture. Pour remaining half of mixture over this. Bake for about 45 minutes at 350° until golden brown. Serve with beans and salad. We like taco sauce over the cornbread too.
Wash and cut cucumbers into 3/4-inch chunks. Place in a stone jar and pour over them the pickling salt dissolved in 1 gallon of boiling water. Let stand 1 week, stirring each day. On the 8th day, drain well and pour 1 gallon of fresh water over them. On the 9th day, drain and add 1 gallon of fresh boiling water with alum dissolved in it over them. On the 10th day, drain and pour on 1 gallon of fresh boiling water. On the 11th day, drain and put in a clean stone jar. Combine vinegar, 6 cups sugar, cinnamon and cloves and pour over boiling hot. On the 12th, 13th and 14th day, drain, reheat liquid and add 1 cup of sugar each day. On the 15th day, heat liquid and pack pickles in jars. Pour hot liquid over them and seal. Makes 7 quarts.
Cut orange slices and dates in small pieces. Chop nuts and coat all with flour. Cream butter and sugar until fluffy. Add eggs, one at a time. Dissolve soda in buttermilk. Add flour and milk alternately, beginning and ending with flour. Add coconut, nuts, candy and dates. Mix thoroughly with hands or wooden spoon. Pour into tube pan. Bake at 350° for 2 to 2 1/2 hours. Remove from oven and pour a syrup of 1 cup fresh orange juice and 2 cups of powdered sugar over hot cake. Let stand until completely cold before removing from pan.
Using large bowl, combine all ingredients, except nuts. Mix at high speed for 4 minutes. Pour into 3 greased loaf pans. Bake at 350° for 1 hour.
Cook your rhubarb covered with boiling water and let stand 5 minutes. Drain, then stir in butter. Separate your eggs. Beat yolks, then blend in sugar, flour, salt and nutmeg. Gradually stir in your milk. Spread rhubarb in prepared 9-inch pie plate. Pour milk mixture over it. Bake at 400° for 25 to 30 minutes, then reduce heat to 350°.
In large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly. Beat in sugar. Add eggs, one at a time, beating thoroughly. Stir in vanilla. Mix flour, baking powder and salt. Add to mixture. Fold in nuts. Chill about 30 minutes. Shape into 1-inch balls. Roll in sugar and bake on ungreased sheet for 18 to 20 minutes at 300°.
Boil potatoes with salt until firm (use just enough water to boil). Take out potatoes. Keep water and add remaining ingredients. Cook slowly until cheeses are melted. Add potatoes and serve. Sprinkle with bacon bits and chives. Add milk if too thick.
Mix all ingredients in a large bowl. Roll tablespoon of mix into a ball. Press down crisscross with a fork on cookie sheet. Bake 10 minutes at 350°.
Take 1/2 cup of warm water and mix in yeast; set aside. Dissolve sugar and salt in remaining water. Add oil and yeast. Stir in flour and knead dough on a lightly floured surface. Cover dough and let rise in a warm place (80°) until double. Makes 2 loaves of bread or 12 large rolls and lots of scones. Fry scones in hot oil at 375°.
Stir together cheese and mayo. If desired, stir in chives. Broil 1 side of 4 to 5 slices French bread 1 minute or until toasted. Spread some of mixture on toasted side and broil 2 to 3 minutes.
Saute onion and garlic until tender in melted butter. Add oregano, parsley, cheese and shrimp; heat until hot, but not boiling. Serve over cooked pasta.
Brown meat in large skillet; drain. Stir in pasta, sauce and 1/2 cup of the Parmesan cheese. Spoon into 13 x 9 baking dish. Top with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake at 375° for 20 minutes. Preparation time: 10 minutes.
Mix all ingredients. Beat for 3 minutes on medium speed. Pour into 3 cake pans. Bake for 30 minutes at 350°. Punch holes in cool cake with a toothpick.
Heat oven to 350°. Stir all ingredients in large bowl until well blended. Pour into pie shell and bake for 50 to 60 minutes or until top and crust are golden brown.
Cream butter and sugar in a bowl. Add eggs, beating after each one. Add vanilla and bananas. Add dry ingredients, alternating with 7-Up. Add in nuts; pour into bread baking pans. Bake at 350° for 25 minutes or until done. Makes 4 loaves.
Heat oil on medium high in frying pan. Coat each fillet with flour on both sides. Dip fillet in egg and then place in the heated oil. Lightly brown each side of fillet. Remove fillet to a baking dish or small sheet pan. On medium heat, combine remaining ingredients in a small saucepan. Pour liquid over fish. Place in 350° oven, preheated, for 8 minutes.
Combine orange Jell-O and boiling water in saucepan; stir until Jell-O dissolved. Place pan over flame and add cream cheese. Stir until melted. Place pan in cold water until cool. Add fruit cocktail and 2 cups ice water. Let set in refrigerator until slightly set. Fold in Cool Whip. Place in mold. Ready in about 3 hours.
Cream the butter and gradually add sugar. Add eggs one at a time; beat well after each. Add flavorings. Add flour. Add sour cream. Don't beat too much after adding sour cream. Bake at 325° about 1 1/2 hours. Warning: Do not open oven door!
Stir together flour, baking powder and sugar. Add shortening, water and milk. Mix well. Add egg whites and beat 2 minutes. Fold in coconut and vanilla. Bake at 325°.
Mix all ingredients together; let set awhile to blend flavors (overnight is best). A family tradition for shrimp and oysters.