HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unfold pastry crust. Spread Dijon mustard on the inside. Place cheese in the middle. Bring opposite corners over top of cheese to make a box. Pinch crust to seal the sides. Bake at 350° for 15 minutes or until golden brown. Cool for 5 minutes. Slice when ready to serve.
Roll chicken in cornstarch; heat oil in wok or frypan over medium-high heat. Add chicken. Quickly brown. Sprinkle with garlic powder. Add tomato, water chestnuts, mushrooms, onion and celery; stir and sprinkle with flavor enhancer. Stir in soy sauce. Cover; reduce heat and simmer 5 minutes. Remove from heat. Add lettuce and toss. Serve immediately.
Beat eggs and combine with buttermilk. Add other ingredients and mix well. Pour into an unbaked pie shell. Bake 10 minutes at 275°, then increase heat to 300° for about 50 minutes.
Combine the first 4 ingredients and soak in ice water for 2 hours. Drain and add all remaining ingredients. Cook for 10 minutes. Seal in jars.
Combine the 3 dry ingredients. Bring the water to a full boil. Add the oil and food coloring to the boiling water. Take the water from the heat and add the dry ingredients, stirring until well mixed. When the mixture is cool enough to handle, put it out on the table and knead until smooth. Store in airtight container. Plastic Cool Whip or butter containers work well.
Boil lentils until soft. Soak eggplant in salt water. Fry chopped onion in butter. Add eggplant, tomatoes, pepper, paprika and garlic. Cook until raw smell of eggplant is gone. Add broth or bouillon with water. Beat flour and yogurt. Add to the soup, then add lentils. Add dried mint. Can be served warm or chilled.
Heat oven to 350°. Combine all ingredients in large bowl and mix well. Turn mixture into a well-buttered, 2-quart casserole. Bake in preheated oven for 1 hour or until bubbly and cooked through.
Beat eggs and oil; mix well. Add sugar, vanilla and cinnamon. Gradually add flour until all is well blended. Stir in apples and nuts. Bake in well greased and floured pan for 1 hour and 15 minutes at 325°.
Cream the butter and the 2/3 cup confectioners sugar until fluffy. Beat in the vanilla and almond extract, then add the almonds. Stir in the flour and beat until well mixed.
Mix dry ingredients well in a bowl. Stir in remaining ingredients, including raisins. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325° for 8 to 10 minutes.
First boil bow tie pasta to the directions on the box and then run under cold water. Place in large bowl. Then place broccoli and cauliflower in with pasta. Then put cut up chunks of Mozzarella cheese in the mixture. Top with Italian dressing and stir.
Soften cream cheese; thaw Cool Whip. Mix or whip ingredients together. Serve with any fruit (grapes, cantaloupe, watermelon, etc.) for dipping.
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice and blackberries and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.
Cut beef into 1/8-inch slices. In a glass dish, such as a 10-inch pie plate, mix hoisin, soy, sherry, cornstarch and optional chili paste. Add meat and stir. In non-stick skillet, heat oil on high until a drop of water dances on the surface. Stir-fry beans, mushrooms, scallions and water chestnuts until tender, about 3 minutes. Push vegetable mixture to top sides and stir-fry beef mixture until no longer pink inside, about 2 minutes. Mix vegetables, meat and sauce. Place in serving dish. Serve with steamed rice. Serves 4.
Sift together first 4 ingredients. Mix well the next 5 ingredients and add to dry ingredients; blend. Add nuts and cherries. Shape into balls. Roll in corn flakes. Top each ball with 1/2 cherry. Bake 10 to 15 minutes at 375°.
Cover bottom of 9 x 13-inch pan with chicken. Mix together soups and sour cream. Spread over chicken. Mix Stove Top dressing with dry seasoning. Melt oleo in broth (or 1 1/2 cups water). Add Stove Top and spread over soup layer. Bake at 350° for 55 minutes.
Mix well. Roll into small balls. Bake at 350° for 8 minutes on ungreased cookie sheet.
Sift together flour and sugar. Cut butter in; knead thoroughly. Add one egg; knead again. Let stand, covered, in icebox for 1 hour. Roll out as thin as possible on floured board; cut with round cutter. Put a little beaten egg on middle of each cookie. Add a few thin slices of almond; sprinkle with sugar and cinnamon mixed. Bake in medium oven until light brown.
Melt butter in 9 x 9 pan. Mix flour, sugar, baking powder, salt and milk. Drizzle on top of melted butter. Heat 29 ounces of peaches and 1/2 cup sugar and pour over dough. Bake at 350° for 40 minutes.
Combine soup and sour cream. In a 2-quart saucepan over medium heat in hot butter, cook onion with chili powder until tender, stirring often. Add chicken, chilies and 2 tablespoons soup mixture.
Wrap bacon around chestnut and secure with a toothpick. Brown in oven at 350° until bacon is crisp. Remove and drain on a paper towel.
Heat oven to 350°. Lightly grease a 13 x 9 x 2-inch pan. Melt chocolate and shortening together in larger saucepan over low heat; remove from heat. Mix in granulated sugar, liquid brown sugar, eggs and vanilla. Mix in remaining ingredients; spread butter evenly in pan. Bake 30 minutes or until brownies are done. Cool slightly. Cut into bars or squares. Makes about 32.
Cook potatoes with skins on for 20 minutes. After they boil, then run cold water on them for 5 minutes. Set in fridge. Dice celery, cucumbers and onion. Also dice potato into bite size chunks. Add 3 hard-boiled eggs to the mixture and then slice up 3 eggs for the top. Sprinkle on paprika. Add salt and pepper if desired.
Combine all ingredients and mix well. Pour into greased and floured tube pan. Bake for 1 hour at 350°. Stand 20 minutes before removing from pan. Frost when cooled.
Combine brown sugar, cream of tartar, butter and corn syrup in large heavy kettle. Boil for 5 minutes. Remove from heat and add baking soda. Pour over popped popcorn. Stir well until coated. Bake 1 hour at 200°. Stir every 15 minutes. Cool and store in an airtight container.
Soften caramel squares and flatten. Place a pecan half on top of each flattened caramel square. Fold caramel around square.
Melt over low heat until sugar dissolves the butter and dark brown sugar; set aside. Mix in saucepan the flour, egg yolks, salt, sugar, milk and vanilla. Cook over medium heat, stirring constantly, until mixture begins to thicken. Stir in brown sugar butter mixture and bring to full boil. It should be quite thick; set aside. Beat 3 egg whites until foamy, adding 1 tablespoon sugar per egg, until they peak. Fill pre-baked pastry or graham crust. Cover with meringue. Bake 15 minutes at 325°.
Combine fruit and set aside. Beat milk with pudding and orange juice. Add sour cream. Mix well. Spoon over fruit. Toss to coat. Refrigerate 2 hours.
Combine all ingredients except butter. Spread butter on top. Bake at 350° for 20 minutes. Good with breadsticks, French bread chunks (toasted) and crackers.
Brown meat. Add onions and seasonings. Add drained green beans and tomato soup; mix well. Pour into a casserole dish; spoon mashed potatoes on the outside 2 inches of the dish. Sprinkle cheese on the potatoes. Bake 30 minutes at 350°. Makes 4 to 6 servings.
In pot, bring water, sugar, salt and vinegar to a boil. Remove from heat. Cool. In large container, pour cooled liquid over cucumbers, garlic and dill. Let stand for 1 day without a lid.
For filling beat 4 egg yolks and eagle brand and lemon juice. Pour into a large graham cracker crust. Beat egg white for meringue adding sugar and 1 tsp. vanilla. Brown in preheated 375° oven. Cool, then refrigerate.
Line a loaf pan with enough foil to fold completely over tenderloins. Place meat in foil, then place onions, sauce, garlic and pepper on top. Fold and seal foil. Place in 350° oven for approximately 1 hour. Check at 45 minutes for doneness.
Brown onion and celery in butter. Add Cheez Whiz, soup, water and Minute rice. Heat until cheese melts. Grease a casserole dish. Pour mixture over broccoli. Bake at 325° to 350° for 45 minutes. This can be made ahead, refrigerated and baked for one hour.
Place dough in deep dish pie pan. Place 1/2 of chips on dough. Fry ground beef; drain and simmer with taco seasoning. Spread on top of chips, then spread sour cream over meat. Add another layer of chips; sprinkle with cheese. Bake at 350° for 30 minutes.
Put in a 9 x 13-inch dish or pan in the order listed. Cover and refrigerate overnight.
Combine oleo, pudding and milk; beat well. Blend in 1 quart vanilla ice cream and 1/2 of a large carton of Cool Whip. Line a 9 x 13-inch pan with cracker crumbs. Pour pudding mixture into pan and sprinkle reserved crumbs on top. Refrigerate or freeze. If frozen, set at room temperature for 1 hour before serving.
Heat oil in large skillet or Dutch oven. Add cabbage and cook 5 minutes over medium heat, stirring occasionally. Add apples. Cook a few minutes longer. Reduce heat. Add salt and caraway seed, cover and cook about 20 minutes. Makes 6 servings.
Melt chips; remove from heat. Stir in chow mein noodles until coated with butterscotch. Drop by spoonfuls onto wax paper.
Combine 2 1/2 cups sugar and whipping cream; mix well. Add melted butter. Caramelize 1/2 cup sugar in an iron skillet. Combine with other ingredients. Stirring constantly, cook to soft ball stage (when a drop of icing in cold water turns to a soft ball).
Mix cake as directed on package and add oranges. Bake as directed on the package. Mix dry pudding mix in Cool Whip and undrained pineapple. Frost cake and refrigerate overnight.
Mix melted margarine, egg and sour cream; stir in both cans of corn. Add Jiffy mix and mix together well. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Grease bottom only of a 9 x 5-inch loaf pan. Combine peanut butter, eggs, butter and sugar together; mix well. Gradually add milk, a little at a time. Mix in dry ingredients just until moistened. Pour into prepared pan. Bake at 350° for 1 hour. Let cool 10 minutes before taking out of pan and putting on a plate. Eat plain or lightly spread with whipped cream.
Bake cake according to package directions. While cake is cooking, combine pudding and cream cheese. After cake is cooled, spread mixture over cake. Drain pineapple and put on top of pudding mixture. Spread Cool Whip over pineapple and top with nuts. Refrigerate overnight or at least 4 hours.
Marinate chicken in marinade or salad dressing 1 hour; broil and cut into bite-size pieces, then set aside. Toast sesame seed 4 minutes; cool and set aside. Combine garlic, red pepper, soy sauce, honey and vinegar in a bowl. Heat on medium-high about 15 minutes until syrupy. Return chicken to pan until lightly glazed, about 2 minutes. Cook egg noodles according to package. Layer pasta in bowl, then noodles, cheese, meat, scallions and top with sesame seed!
Cook chopped celery 7 minutes in boiling water and drain. Melt butter in skillet with almonds until brown. Crush crackers very fine. Mix with almonds and butter. Mix celery, water chestnuts, soup and mushrooms together. Put in casserole dish. Don't grease. Sprinkle cracker mixture over top of mixture in casserole. Bake at 350° for 30 minutes, uncovered.
Mix sugar, oil and eggs in a large bowl. Mix dry ingredients together and then add to egg mixture. Add pineapple and nuts; mix well. Bake in a 10 x 15-inch pan for 35 to 40 minutes at 350°. Sprinkle with powdered sugar and cut into squares after cool.
Bring to boil in large saucepan, butter and water. Add all other ingredients and mix until smooth. Pour into a greased 15 x 10 x 1-inch pan and bake at 375° for 20 to 22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Frost with White Texas Sheet Cake Frosting (recipe follows).
Combine meat, bread crumbs, 1 teaspoon Worcestershire sauce, garlic and savory. Shape into 1-inch balls. Combine remaining ingredients (including 1 teaspoon Worcestershire). Heat to boiling. Drop in meatballs and cook uncovered for 15 minutes. Skim fat from surface of soup. Remove from heat.
Cut cream cheese into six pieces. Place into food processor with mayonnaise and garlic powder. Pulse until smooth. Pour milk through food chute with processor running. Add crumbled cheese by hand. Use as salad dressing, baked potato topping or dip for fresh vegetables.
Cut off three slices from one of the onions and put aside. Chop up remaining onions and fry them. Put aside a couple of slices of bacon, chop the rest and fry with onions. Mix all beans in a large casserole dish, add the fried onions and bacon and mix together. Top with the onion and bacon slices you had put aside. Bake in a 400° oven until onions and bacon on top are cooked. This recipe should easily serve 10 people.
Season chicken and brown in a little grease (just enough to cover bottom of pot). After chicken is brown, take out and brown sausage. Take out sausage after browning and add onions and bell peppers. Saute onions and bell peppers on a low fire. Add meat back in pot. Add your rice, water, Kitchen Bouquet and salt. Stir. Cover and cook for 30 to 40 minutes or until rice is done.
Mix all ingredients in a bowl. When mixed well, shape into small balls. Pan-fry on medium heat or bake in oven at 325° for about 45 minutes.
Beat the chicken breasts until very thin. Marinate chicken in the zesty Italian dressing for 1 hour, turning occasionally. In large skillet, add enough oil to fry chicken. To the oil, add butter. Dip chicken in flour and place in skillet. Sprinkle with the dry Italian dressing. Fry until golden brown.
Cook beans per directions and drain. Melt margarine, stir in flour and seasonings. Cook on low heat until mixture thickens, stirring constantly. Fold in green beans and turn into buttered casserole dish. Sprinkle cheese over top and place under broiler for 5 minutes until cheese melts and puffs. Serves 6 to 7.
Dissolve yeast in warm water in a large bowl. Add sugar, salt, Egg Beaters, Butter Buds and 1 cup of the flour; beat until smooth. Stir in the rest of the flour; continue stirring until smooth. Cover; let rise in a warm place until it doubles in size (about 30 to 40 minutes). Spoon batter into 24 muffin cups sprayed with a nonfat cooking spray. Fill each cup about half full. Let rise until dough reaches the top of muffin tins (about 20 to 30 minutes). Bake at 400° for 12 to 15 minutes.
Separate broccoli and peel stems. Steam on top of stove over boiling water until barely tender-crisp (or in microwave according to manufacturer's directions). Put broccoli into sprayed baking dish. Mix egg, milk and spices and pour over broccoli. Dot with margarine or sprinkle with oil and top with cheese. Bake at 350° for 20 minutes or 6 minutes in microwave. I use frozen broccoli for convenience. This is very good, especially with a grain or pasta.
Combine dry ingredients. Cut in margarine. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased 8-inch tube pan at 350° for 40 to 50 minutes. Sprinkle confectioners sugar on top.
Peel and devein shrimp. Combine shrimp, Five Spices, ginger, egg and cornstarch in blender and puree. Spoon mixture onto bread and smooth out until it is 1/4-inch thick. Heat pan of oil about 1/2-inch to 350°. Put bread in, shrimp side down, until done, about 2 minutes. Cut bread corner to corner. Serve with sweet and sour sauce.
Topping: Have cream cheese at room temperature, softened. Add sour cream and 1/2 cup sugar. Cream well. Spread on jello and sprinkle with nuts which have been chopped extremely fine.
Cook hot dogs in frying pan until tender, but not brown. Mix all ingredients together and mix well. Cook 5 to 8 minutes.
Boil sugars, syrup and milk together to firm ball stage. Take from stove, add butter and vanilla. Let cool. Add peanut butter and beat until smooth. Pour into buttered plate or pan.
Pour 2 cups boiling water over oatmeal and butter. Let stand 30 minutes. Soak yeast in 1/3 cup warm water. Add salt, honey, sunflower seeds and yeast to oats mixture. Add flour to make dough kneadable. Knead 10 minutes. Let rise until doubled, about 1 1/2 hours. Punch down. Divide into 2 loaves. Let rise until double. Mix a few drops of cold water with egg yolk and coat tops of loaves. Sprinkle with sesame seed. Bake at 350° for 45 to 50 minutes. Use 2 (8-inch) pans.
Put all ingredients in mixing bowl and gradually add flour until dough pulls away from sides. Mix with dough hook about 10 minutes. Let dough "rest" in bowl about 20 minutes. Grease pans and hands and divide dough in equal portions. Shape into smooth loaves and let rise in pans until double in size. Bake at 350° for about 30 minutes, until brown. Brush top with butter.
Melt 1 stick butter in glass 9 x 13-inch pan. Then mix rest of ingredients and pour in glass pan. Batter will be thick; you'll have to spread it out. Bake at 350°.
Let simmer until it cooks down and begins to thicken. Then I use cornstarch to finish thickening to a desired consistency.
Prepare spinach. Drain and save liquid. Melt butter over heat in saucepan. Add flour and blend. Slowly add liquid, stirring constantly. Cook until thick. Add seasonings and cheese. Mix until melted. Blend with cooked spinach. Place in casserole with buttered bread crumbs. Even better next day. Makes 6 servings.
Combine potatoes, onion, broth and water in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soup and milk; heat thoroughly. Yields 2 1/2 quarts.
Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.
Beat egg. Add buttermilk (mix dry ingredients). Add and mix well. Add boiling water and mixture together. Put into hot dish and bake at 500° for 20 minutes.
Heat oven to 350°. Trim excess fat from pork chops. Rub skillet with fat. Brown chops on both sides, then sprinkle with salt. In 3 to 4-quart pan, heat water to boil; add carrots and beans and return to boil. Stir in butter, potatoes and sauce mix. In bowl, mix soup, milk, basil and Worcestershire sauce. Stir into vegetable mixture. Pour into ungreased 13 x 9 x 2-inch pan or baking dish. Place pork chops on top. Cover and bake for 45 minutes. Uncover and bake for additional 10 to 15 minutes until pork chops are done. Let stand 5 minutes before serving. Serve with rolls or biscuits.
Combine first 6 ingredients, mixing well. Spoon 1 teaspoon filling into each pastry shell. Bake at 350° for 17 minutes. Makes 2 dozen tarts.
Beat first 4 ingredients well and add 1 cup semi-sweet chocolate chips. Set aside. Beat the next 8 ingredients together; this is the bottom layer. Line tassie pans with liners. Fill 1/3 full of bottom layer batter and add 1 teaspoon of cheese mixture on top. Bake at 350° for 10 to 20 minutes. (Best at about 18 minutes.) Makes about 65 to 75.
Cook spaghetti. Drain water. Crush tomatoes with hands and add to spaghetti, then add shredded Cheddar cheese.
In a small saucepan, combine the egg, lemon juice and honey. Cook over low heat while stirring until sauce thickens. Blend in salt and pepper. Add in sour cream and mix well. Chill for at least 40 minutes before serving. Makes 1 1/2 cups.
Cream sugar and butter; add eggs. Mix flour and soda together in bowl. Add flour, soda and buttermilk to first ingredients. Add vanilla and bananas. Bake in slow oven at 325 degrees for about 30 minutes or until done.
Mix first 3 ingredients with seasonings and eggs. Add nuts; mix. Add cereal. (Mixture will be fairly dry.) Press into cake pan. Bake 35 to 40 minutes a 350°.
Brown meat and drain. Return to skillet and add the rest of the ingredients, except bread. Mix and cook until cheese melts. Spread some mix on each bread slice. Place on cookie sheet; put under broiler until brown and bubbly.
Mix all ingredients together. Bake in greased 9 x 13-inch pan for 45 minutes at 375°. Cut in squares and serve hot.
Mix 7-Up and pineapple juice that have already been in the refrigerator and are cold. Ten or 15 minutes before serving, add sherbet.
Put chicken, soup and onion into crock-pot. Cook on low for 7 to 8 hours, then break chicken into smaller pieces (it will be very tender). Add gravy, peas and mushrooms; cook until heated through. Serve over noodles, rice or toast.
In a large saucepan, melt the butter over moderate heat. Add onion and garlic and saute for 5 minutes or until tender. Stir in the tomatoes and their juices, the stock, sugar and salt. Bring to a boil then lower the heat and simmer, uncovered, for 10 minutes. In a food processor or blender, puree the soup for 1 minute or until smooth. Return the soup to the saucepan and stir in the cream. Heat over moderately low heat for about 5 minutes or just until heated through. Do not boil.
Put crescent rolls in jelly roll pan. Press seams together. Bake 10 minutes at 425° or until brown (cool). Mix cream cheese, mayonnaise and dressing mix. Spread over cooled crust. Layer vegetables over crust. Sprinkle with Cheddar cheese. Chill. Cut into squares.
Mix the butter in a medium saucepan over low heat. Add the honey, brown sugar and salt. Cook the mixture, stirring constantly, for 2 minutes. Remove from heat. Add baking soda and mix well.
Drain juice from fruits and mix pudding with a little of the juice. Add fruits and mix well. Add 1 carton thawed Cool Whip and mix well. Refrigerate until serving.
Butter a 9 x 12-inch baking pan. Add potatoes. Brown ground beef; drain and put on top of potatoes. Add green beans on top of hamburger. Cover with bag of Tater Tots until entire top is covered. Mix evaporated milk and mushroom soup and pour over mixture. Bake at 350° for 35 to 40 minutes until heated thoroughly. Complete meal.
Saute onion in oil, add chicken broth and broccoli; cook 5 minutes. Add noodles, cook 4 minutes. Stir in milk and cheese until melted.
Cream together margarine, sugar and eggs. Add vanilla, flours and nuts. Mix well. Bake in a 9 x 13-inch or 10 x 13-inch pan at 325° for 45 to 50 minutes.
Break angel food cake in pieces. Place in a 9 x 13-inch pan. Slice strawberries. Make strawberry jello as per directions, but don't refrigerate until you have added strawberries and Dream Whip, mixed and poured it over cake pieces; then refrigerate it. Jello will saturate cake; strawberries will settle in among cake pieces.
Mix all ingredients together. Cook on low heat. Bake one pie crust. Then pour filling into pie crust. Cover with other pie crust and bake at 350° until crust is brown. Make holes in crust prior to baking.
Combine fresh and sun-dried tomatoes, garlic, olive oil, salt and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally. Boil pasta in salted water until al dente, 7 to 10 minutes; drain well and while still hot, toss with tomato mixture. Coarsely chop basil and combine with pasta. Serve immediately or at room temperature.
Cook rice according to package directions. Heat chili according to directions. Fill tortillas with equal amounts of rice, chili, salsa and cheese. Fold over sides of tortilla. Serve with lettuce and sour cream.
Mix all ingredients well. Bake in a greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Dissolve Jell-O in boiling water. Add cold water, marshmallows, pineapple (drained, save juice) and bananas. Let jell. Mix pineapple juice, sugar, flour, butter and egg. Cook over low heat until thick, then add cream cheese, then chill. After it is chilled add whipped topping. Spread over top of Jell-O mixture. Let set overnight in refrigerator.
Melt cheese. Add Ro-Tel and chili (mash the beans before adding to cheese). Mix well. Serve.
Place two rounded tablespoons potato salad in center of each ham slice. Roll up, secure with toothpicks. Stick a small sprig of parsley in one end for a fuse.