HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In an ovenproof dish, combine artichokes, chilies, mayonnaise and all but 2 tablespoons of the Parmesan cheese. Mix well. Sprinkle remaining cheese on top and bake about 50 minutes or until top is lightly browned. Serve with fat free cracker or tortilla chips.
Slice bread into triangles. Grind sesame in mill. Sprinkle over triangles. Bake 15 minutes until crisp and light in 325° oven.
Mix together first 5 ingredients. Add pecans. Pour into 2 unbaked deep dish pie crusts. Bake at 350° for 40 to 50 minutes.
Heat oil in large skillet on medium high heat. Add onion and garlic; cook until tender, but not browned. Stir in tomatoes, beans, water and oregano. Bring to boil.
Remove papers from tamales; slice in halves lengthwise. Cut up chicken meat. Place tamales, chicken, rice, onion and cheese in separate layers in casserole. Combine soup, tomato soup and chili powder. Pour over top. Bake at 350° for 45 minutes.
Brown sausage and drain. Beat eggs. Press out package of crescent rolls in pan. Blend sausage, eggs and cheese; spread out over rolls in pan. Press other package of crescent rolls over that. Baste with butter. Bake at 375° for 15 to 20 minutes.
Saute vegetables in oil until golden. Add to boiling soup stock and simmer 45 minutes. Dredge cheese in flour and add to stock, stirring constantly until thickened. Add all other ingredients, stirring until hot and garnish with parsley. You may add sliced cooked sausage, if desired. Serve with bagels and beer for a whole meal.
Layer chicken in a 9 x 14-inch casserole dish. Mix 2 cups broth with chicken soup. Combine all ingredients except cheese; pour over chicken. Sprinkle with cheese. Top with margarine and cracker crumbs. Bake at 350° for 25 minutes (45 minutes if it has been refrigerated).
In large bowl blend all ingredients at low speed; beat 3 minutes at medium speed. Pour into prepared pan (greased and floured loaf or tube pan). Makes 3 mini loaves. Bake at 325° for 50 to 75 minutes, depending on pan or until toothpick inserted comes out clean. Remove from pan immediately.
Mix with hands. Roll into little balls; place on ungreased cookie sheet. Press with fork. Bake for about 10 minutes at 375°.
Spray jelly roll pan with Pam. Lay crackers in pan, completely covering pan. Boil butter and sugar for 2 minutes. Add vanilla. Pour over nuts and crackers. Bake at 350° for 10 minutes. (Watch closely.) While still hot, sprinkle chocolate chips over top. When melted, spread into thin covering.
Brown onion and pepper in butter. Add beef and cook until brown. Add remaining ingredients, except cheese. Mix and put half in casserole. Add cheese. Add rest of mix and top with cheese. Cover and bake for 45 minutes.
Mix altogether and pour into a graham cracker crust. Chill for 2 hours.
Mix all ingredients in large bowl suitable for dipping. Serve with tortilla chips as an appetizer. Great with Mexican food!
Mix thoroughly shortening, brown sugar, eggs. stir water, vanilla. Sift together and stir in flour, soda, salt and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp filling on dough, cover with 1/2 tsp dough. Bake 10-12 minutes. Makes 5 - 6 dozen.
Pat shrimp dry. Chop shrimp and combine with mayonnaise, minced chives, lemon juice, mustard and pepper to taste. Mound into tartlet shells. Makes 2 dozen.
Heat oven to 350°. Grease baking pan, 13 x 9 x 2-inch. Mix all ingredients except confectioners sugar. Spread in pan. Bake 35 minutes. Cool. Sprinkle sugar over top. Cut into bars, 2 x 1-inch. Makes 4 dozen cookies.
Mix egg yolks, lemon juice and milk and pour into prepared graham cracker crust. Beat egg whites and sugar until stiff peaks form and spread over lemon mixture in pie crust; and bake in 350 degree oven until meringue is light brown. Cool, and serve.
Soften cream cheese and blend all ingredients well. Refrigerate for several hours. Best served with Town House or wheat crackers. Can substitute salmon or crab.
Brown ground beef or turkey and drain. Add other ingredients. Add spices to taste and simmer on very low heat. The longer you cook it the better.
Mix each ingredient separate and beat well. Bake in tube pan at 350° for 1 hour and 20 minutes.
Drain salmon; set aside 3 tablespoons of the liquid. Mix salmon, egg and the onion until sticky. Stir in flour. Add baking powder to the 3 tablespoons of juice; stir until it foams up. Add salmon mixture. Form into small patties and fry until golden brown, about 2 1/2 minutes each.
Carefully watch the amount of flour added, that it is not too stiff. Add 1/4-inch oil in frypan. Add more oil as needed. Combine ingredients; drop by tablespoon into hot oil.
Pat into 9 x 13-inch pan. Melt 2 cups milk chocolate chips and frost over top. When chocolate has set, cut into squares.
Cook carrots; drain and cool. Add green peppers and onions; set aside. Combine remaining ingredients in saucepan and cook over low heat until sugar is dissolved. Pour over carrots and refrigerate for 1 day. Delicious hot or cold.
Heat oven to 375°. Cream shortening, sugar, vanilla, water and egg until light and fluffy. Mix flour, soda and salt. Blend into creamed mixture. Stir in nuts and choc-o-bits.
Layer ribs in pan. Cover with foil. Bake at 300° for 3 hours. Take out of oven and drain juice from pan. Use Open Pit barbecue sauce and add brown sugar. Pour over ribs. Cook 1 hour longer. Use by itself or add Texas Barbecue Sauce.
Mix all ingredients together in a sealed container. Spoon 2 to 3 teaspoons of mixture into a cup of boiling water. Sweeten to taste. Makes 1 serving.
Make your favorite dressing, using canned broth to moisten (leave very moist). Put dressing in baking dish. Place boned chicken breast on top of dressing. Pour soup over chicken and dressing and bake until golden brown. This dish may be enlarged for groups. You may substitute turkey for chicken.
Roll crackers and mix with butter. Bake for 5 minutes. Dissolve Jell-O in hot water and let cool. Add sugar and mix with cream cheese and vanilla. Let chill in refrigerator for 20 minutes. Whip milk until stiff and add Jell-O and cream, folding in cheese. Pour to cool. Top with cherry filling or strawberry.
Melt butter in large frying pan; add rice. Cook over very slow fire, stirring often, until rice is golden brown. Place in 2-quart casserole. Sprinkle on seasonings. When ready to bake, add consomme, water and nuts. Mix gently. Cover and bake at 300° for 1 hour and 15 minutes. Do not stir. Serves 10.
Cream Crisco and sugar. Add eggs and salt. Add orange juice and grated rind of orange. Alternate liquid with flour, baking powder and soda. Bake on greased sheet at 350°.
In saucepan, cook onion and garlic in oil until tender. Stir in tomato paste, water, brown sugar, vinegar, Worcestershire sauce, 2 teaspoons salt, 1/4 teaspoon pepper and mustard. Simmer, uncovered, for 20 minutes. Sauce may now be refrigerated until ready to use.
Butter a mixing bowl and pour in popped popcorn. Mix sugar, water, corn syrup, vinegar, vanilla and salt. Heat to boiling and stir until sugar melts. Cook slowly to hard boil stage. Remove from heat. Immediately but slowly pour in fine stream over popcorn, mixing as you do this. After fully coated, put butter on hands and mold into balls.
Mix dry ingredients together. Mix wet ingredients together. Combine and pour into pie shell. Bake at 350° for 35 minutes. Great topped with homemade whipped cream or ice cream. (Double ingredients. Make two pies; freeze one.)
Melt candy bars. Cream oleo with sugar; add eggs one at a time, and beat well. Add melted candy to creamed mixture and mix well. Add buttermilk alternately with sifted flour and soda. Add Hershey syrup, vanilla, salt and pecans. Bake at 350° for 1 1/2 hours or until done. Can be baked in greased and floured Bundt pan.
Cream butter and sugar. Add eggs, one at a time. Add mashed potatoes to egg mixture. Add cocoa to flour and baking powder. Add cinnamon, allspice and nutmeg, then combine dry ingredients with egg mixture. Bake in tube pan at 350° until done or about an hour. Test for doneness.
Cream sugar and shortening together; add milk, then egg. Mix well. Put flour, soda and cream of tartar into flour sifter and sift into the batter. Then mix or beat until all is well mixed. Chill the dough; overnight is best, but for a few hours at least. Then roll it thin, cut with floured cookie cutter and place on greased cookie sheet.
Mix egg with salt and cold water. Gradually add enough flour to make a very still dough. (At first stir in flour with fork then work in flour with hands.) Knead dough until smooth, round up into ball. Cover with cloth and let rest 15 minutes. Roll out dough on floured cloth until very thin. Let stand 30 minutes to dry slightly. Roll up and slice with a sharp knife. Drop noodles into boiling broth or water; cook until tender.
Mix hamburger with onion. Pour into bottom of casserole dish. Add soup over meat mixture. Add slices of cheese on top, then add Tater Tots on top and bake at 350° for 1 hour.
Melt butter. Add corn flakes. Spread 1/2 cup of this mixture in a large casserole dish. Top with shredded cabbage. Pack down. Top with chopped onion. Top with grated cheese. Mix mayo and milk and soup. Pour over casserole. Top with remaining corn flake mixture. Bake at 350° for 45 minutes.
Combine all ingredients and mix well. Bake at 350° for 45 minutes in greased and floured pan. Sprinkle with powdered sugar.
Mix spices together and add to applesauce. Stir until thoroughly mixed. Roll out to 1/4-inch thickness. Cut with cookie cutters. Punch hole with straw to hang. Allow to dry 4 to 5 days.
Put sweet potatoes in greased baking dish. In pan, cook brown sugar, juice from apricots and cornstarch until thickened. Add apricots, butter, pecan halves, orange peel, cinnamon and salt. Pour over sweet potatoes. Bake, uncovered, at 375° for 25 minutes.
Cut dough into 16 pieces; shape into balls. Place on a floured surface, cover and let rise in a warm place for 10 minutes.
Cream the softened cream cheese. Add grated Cheddar cheese; mix until well blended. Add other ingredients; mix well. Shape into small ball. Sprinkle ball with paprika. Wrap and chill for 24 hours. Garnish with olives. Serve with crackers.
Layer first 4 ingredients. Beat eggs; add milk, salt and pepper. Pour over layers. Bake 15 minutes at 425°; turn to 350° and bake 30 minutes more. Serves 6.
Mix crumbs, butter and sugar. Press into 9-inch pan. Bake at 325° for 10 minutes.
In 10-inch skillet, over medium-high heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often. Stir in soup, apple juice, parsley and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles. Garnish with parsley and apples, if desired. Makes 4 servings.
Brown meat; add salt. Put in buttered casserole dish. Layer remaining ingredients in order given, mixing soup with liquid drained from beans.
Cook broccoli according to package directions until almost tender. Put in a greased 2-quart baking dish. Place chicken on top. Mix cream of chicken soup, mayonnaise, milk, cheese, lemon juice and curry powder and pour over chicken. Sprinkle a mixture of butter and bread crumbs over sauce. Bake near center of 350° oven 20 to 30 minutes or until thoroughly heated. Decorate with pimento strips. Makes 6 to 8 servings.
Put sugar and butter in top of double boiler. Add the beaten eggs and lemon juice. Keep the water boiling. Stir often to keep it from framing around the pan. Cook until thick. Put filling in baked tart shells.
Wash rice & squeeze out excess water. Place in large mixing bowl. Add chopped meat, salt, pepper, cumin & garlic powder. In a pan, melt butter. Lightly brown the pine nuts (stirring so it will not burn). Add to rice mixture. Mix well. Spread grape leaves flat with stem facing you & smooth sides down. Place approx. 1 tsp. of rice mixture width-wise across the grape leaf (more or less according to leaf size). Roll leaf away from you after firming mixture into a roll and tuck in each side of grape leaf. Continue to roll. Squeeze rolled grape leaf gently to help firm filling and distribute evenly. Line a large 6 qt. stainless steel pot with flat grape leaves. Layer the rolled leaves in alternate directions for easy layer to facilitate even cooking. Fill pot with rolled leaves, add whole green onion & mint leaves. Chopped garlic on top. Cover with water and a heavy dinner plate. Bring to a boil and lower heat to medium. Simmer for 20 mins. Add lemon juice & cook for additional 15 mins.
Cream shortening, margarine and sugar. Sift flour, cocoa, salt and baking powder together. Add eggs, one at a time. Add milk and dry mixture alternately, beating thoroughly. Bake at 350° until done, about 1 hour and 15 to 30 minutes.
Wash and thoroughly drain blueberries; toss with 2 tablespoons flour. Sift together remaining flour, baking powder, soda and salt. Cream butter or margarine; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and bananas alternately in three parts. Stir in blueberries and nuts. Spoon into greased 10 x 6 x 3-inch loaf pan. Bake at 350° for about 50 to 60 minutes or until done. Makes 1 loaf.
Grease a 9-inch deep baking dish. Put frozen blitzes on bottom. Put ingredients in blender and blend until creamy. Pour over blitzes. Bake at 375° for first 15 minutes, then reduce heat to 350°. Continue baking 35 to 45 minutes or until fluffy and brown.
Parboil cabbage leaves in water (enough to cover). Drain. Moisten crumbs with the water and combine with meat, half the onion, salt and pepper. Shape into 6 small rolls. Wrap each in a cabbage leaf. Melt butter in frying pan. Add cabbage rolls, rest of onion, green pepper, paprika and tomatoes. Cover and simmer for 30 to 40 minutes.
Mix the cream cheese, butter and sugar. Add egg yolks, vanilla and flour; mix well. Put in cookie press. Press out cookies on ungreased pan. Bake at 425° for 10 to 12 minutes.
Soften cream cheese and Cool Whip. Put cream cheese in mixer and beat. Add Cool Whip and everything else. Mix and chill.
In a shallow dish, combine 1/3 can of soup and 1/4 cup of milk. On waxed paper, lightly coat chicken with flour, then dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing crumbs. Arrange chicken on a baking sheet; drizzle with margarine. Bake at 400° for 20 minutes or until chicken is done. Serves 4.
Stir yeast into warm water. Mix in 1 cup flour. Set in warm place until bubbly (30 minutes). In a large bowl, mix butter, sugar and flavorings until fluffy. Beat in eggs, then add yeast mixture; blend in rest of flour. Pour into a greased 10-inch tube pan. Let rise until batter is 1/4-inch from top. Bake at 375° for 50 to 60 minutes.
(Use the color Kool-Aid you wish your punch to be. You may add food coloring, if needed.)
Spread pie filling in 9 x 13-inch pan. Combine flour, sugar, soda and salt. Sprinkle over the pie filling. In a mixing bowl, combine the eggs, vanilla, oil and 1/2 cup nuts; mix well. Pour over the ingredients in pan and stir only until evenly blended. Smooth batter in pan. Bake at 350° for 40 to 50 minutes or until cake springs back when lightly touched. Make a topping and pour over the cake while hot.
Combine ingredients. Roll in chopped pecans or walnuts. This can be frozen. Thaw in refrigerator.
Mix all ingredients well and top with more cracker crumbs. Bake at 350° for 30 minutes.
Brown, drain and fix meat into casserole. Pour pizza sauce on top. Add shredded cheese. Mix Bisquick, milk and eggs to a thin batter. Pour over top and bake for 1 hour or until done.
Mix sugar, Crisco, eggs, jam, spices, soda, vanilla and cocoa together. Add flour and buttermilk, alternately. Add nuts last. Bake at 350° in 3 (8-inch) pans or 2 (9-inch) pans.
Cream softened cheese with sugar. Add remaining ingredients. Freeze. Set out just before serving.
Put cupcake papers in muffin tins. Place 1 vanilla cookie in each. Mix cream cheese and rest of ingredients until smooth. Pour over wafers filling 3/4 full. Bake at 325° for 25 minutes. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative!
Mix all ingredients together. Bake at 325° for about 50 minutes. Sprinkle with paprika.
Coat fruits and nuts with the flour; mix well. Set aside. Beat eggs and sugar together until smooth. Mix fruits and nuts with eggs and sugar. Pack with hands into 2 loaf pans. Mixture will be very thick.
Put popcorn in baking pan. Remove any unpopped kernels. Measure brown sugar, butter, corn syrup and salt into a 1 1/2-quart saucepan. Put pan on burner on medium heat. Stir until melted and continue cooking until mixture starts boiling. Cook for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn and coat all kernels.
Mix sugar, cocoa, milk and margarine. Heat to boiling; let boil 2 minutes. After mixture reaches boiling, remove and cool. Beat and add vanilla, oats and peanut butter. Drop by spoonfuls on waxed paper.
Mix yeast and water thoroughly. Add salt, sugar and eggs, one at a time. Stir in shortening until completely melted. Add flour, one cup at a time. When all mixed, let rise for 1 hour. Divide evenly into 3 sections. Will make 3 or 4 loaves of bread.
Cream butter, Crisco and sugar until creamy. Add eggs, one at a time; beat well. Sift flour and baking powder and add alternately with milk and flavoring, ending with flour.
Beat eggs. Add sugar, vanilla and Milnot. Beat well. Stir in mashed bananas. Pour this into a 4-quart freezer and add whole sweet milk up to fill line. Freeze.
Cut pickles long way into quarters and drain all juice out. Place pickles into jar. Bring sugar, water and vinegar to boil. Pour over pickles and let set for approximately 2 weeks.
Brown pork chops and place in oven pan. Pour soup, water and barbecue sauce over chops. Cover and bake 1 hour at 350°.
Mix all ingredients. Pour into a buttered 9 x 13-inch pan. Bake at 425° for 20 to 30 minutes or until golden brown. Great side dish!
Sift together the baking powder, flour, salt and sugar. Cut into shortening. Add milk and egg. Bake for 15 to 20 minutes at 400° in a 9 x 13-inch pan.
Combine flour and sugar. Add melted butter and mix well. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes or until crust is lightly brown. Cool.
Prepare and cook new potatoes as follows. Heat 1 inch of salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes; cover and heat to boiling. Cook 20 to 25 minutes or until tender. Keep potatoes warm.
Preheat oven to 350°. Saute onion in pan prepared with nonstick spray until soft. Add spinach, salt and pepper and cook 5 minutes more. Add Feta cheese and cook 1 more minute until well mixed. Place all of spinach mixture on top of pita. Top with 1/4 to 1/2 cup tomato sauce and sprinkle Mozzarella cheese on top. Bake 5 to 10 minutes until cheese is melted.
Chop cabbage and onions. Crush Ramen noodles. Add crushed noodles and chopped chicken to cabbage mixture. Season with garlic powder and Greek seasoning and Accent to taste. Mix oil, sugar and rice vinegar. Pour over cabbage mixture.
In a bowl, dissolve jello in water. Let partially set. Add remaining ingredients and let set overnight in mold.
Combine all ingredients in a blender. Blend until smooth. Serve at once in chilled glass.
Mix flour with sour cream. Combine with all other ingredients except chicken. Place chicken in a baking dish and pour the mixture over them. Bake at 350° for 1 1/2 hours.
Preheat oven to 375°. Cut open cookie mix and mix according to package. Divide dough in half. Squeeze food coloring in one-half. Stir until dough is evenly tinted. Dough wil be pink; use more coloring. Rolling in red sugar will give brighter color. Form plain dough and red dough into balls about size of mini marshmallows (next step). Pour sugar crystals into 2 small bowls. Roll tinted dough balls in red sugar crystals. Roll plain dough in white sugar. Place balls on wax paper. Roll balls in sugars one color at a time so your fingers won't have both colors on them and make cookies look messy. For each cane, use 4 plain balls and 4 red balls, alternating each. Place red white so edges are touching forming canes. Flatten slightly with fingers. Keep sides straight; keep canes 2-inches apart to allow room to spread when baking. Bake for 5 to 7 minutes. Cool 1 minute, then remove and cool.
Combine Egg Beaters, vinegar, and the next 5 ingredients in a container of an electric blender; top with cover and process 10 seconds. Combine hot water and bouillon granules, stirring until granules are dissolved. With blender running, gradually add bouillon mixture and Butter Buds in a slow, steady stream. Cover and chill thoroughly. Yields 2 cups.
Cook lasagna noodles. Make 10-12 serving of instant mashed potatoes. Dice onion and saute in margarine. In casserole dish, layer onions with margarine, then 3 lasagna noodles, then half the mashed potatoes, then half the Cheddar. Repeat layering, ending with noodles. Cover with foil and bake at 350 degrees for 45 minutes.
Put sugar, pumpkin, milk, cinnamon, salt and nutmeg in pan. Add butter and cook over low heat until butter is melted. Beat eggs and add to mixture. Pour into unbaked pie shells and bake at 400° for 30 minutes. Can also put coconut in bottom of pie shell before you put mixture in.
Heat pineapple, jello and water. Allow jello to dissolve. Pour into dish and chill. Mix Cool Whip and buttermilk. Combine jello mixture with buttermilk mixture and beat. Chill.
Line a 10 x 15-inch pan with graham crackers. Combine brown sugar and butter in heavy saucepan. Bring to a rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat. Cool slightly. Stir in pecans. Spoon mixture over graham cracker layer. Bake at 350° for 10 minutes. Cool slightly before cutting into small squares. Yield: 80 servings.
Add the ingredients to hamburger. Place in casserole dish. Slice canned biscuits in half and place on top. Bake in oven until biscuits are cooked.
Cook sugar and water until it spins a thread. Add vanilla and food coloring. Stir through popcorn.
Mix peppers, tomatoes and chili powder. Layer in an ovenproof dish (approximately 2-quart). Start and end with cheese. Bake uncovered at 350° for 20 to 30 minutes or until bubbling. Let stand for 5 minutes before serving with tortilla chips.
Sprinkle frypan with salt and brown pork chops. Put in casserole. Wipe out skillet. Mix all remaining ingredients and pour into skillet. Simmer 1 or 2 minutes, stirring to deglaze pan. Pour sauce over the chops. Cover and bake at 325° for 1 1/2 hours.
Chop all vegetables fine and mix sugar, vinegar and turmeric together with vegetables. Boil for 1 hour. Put in jars and seal. Makes 10 pints.
Cut beef into small cubes. Heat oil on medium heat. Brown beef. Add water, salt and pepper; cover and simmer over low heat for 1 1/2 hours. After meat is tender, add remaining vegetables and continue cooking until vegetables are tender. Mix butter and flour; stir into hot liquid. Cook until thickened.
Dissolve yeast in water (let set 5 minutes). Sift flour. Add sugar and salt. Mix well, slowly. Add yeast water and melted oleo, mixing well. Let rise 30 minutes. Knead out on floured cloth. Cut into biscuits. Bake 30 minutes at 425°.
Combine salsa, soups, black olives and milk. Put 1 cup sauce in bottom of casserole; layer 5 tortillas (in pieces); layer 1/2 of chicken; layer 1/2 of remaining sauce; layer 1/4 pound Monterey Jack and 1/4 pound Cheddar cheese. Top with remaining tortillas, chicken, sauce and cheeses. Refrigerate overnight. Set out 1/2 hour before baking. Bake 1 hour at 300°.