HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together butter, crackers and poppy seeds. Pour half cracker mix into a 9 x 13 pan. Mix together chicken breasts, soup and sour cream. Pour meat mixture on top of crackers and top with remainder of crackers. Bake for 1 hour at 350°. (Make this into 2 casseroles and freeze one.)
Do not cut cantaloupe in half. Set out cream cheese to soften. Peel cantaloupe. Cut off enough of stem ends to make a generous opening. Remove seeds, being careful not to puncture sides or base. Cut off just enough of bottom ends so they will stand upright. Place in fridge to chill. Prepare lime jello using the juice from pineapple for part of water on package directions. When partially set, add drained pineapple. Return jello to fridge for 1 hour or until consistency of thick jelly, but not set. Remove cantaloupe from fridge, grate lightly to roughen surface. Spread outside with softened and whipped cream cheese. Roll in finely chopped nuts to cover outside surface. Fill cantaloupe with jello and chill until jello is firm. Slice to serve and top with fruit salad dressing.
Wash cucumbers and place whole in clean churn. Cover with water and salt. Be sure all cucumbers are covered with the water. Set aside for 10 days or 2 weeks.
Cut lettuce into large bowl. Cook hamburger; drain. Add taco seasoning to hamburger. When cool, add to bowl of lettuce. Add Cheddar cheese and crushed Doritos. Mix all together. Add bottle of Western dressing right before serving.
Soft gelatin in 1 cup of juice. Heat to a boil the other cup of juice. Remove from heat. Add juice with softened gelatin. Add lemon juice, bring to a boil and cook about 2 minutes. Remove from heat and let cool 10 minutes. Add sweetener. Makes 2 1/2 pints. Store in refrigerator.
In a screw-top jar combine oil, catsup, sugar, vinegar, lemon juice, Worcestershire sauce, paprika, salt and pepper. Cover and shake well. Store in the refrigerator up to 2 weeks. Shake before serving. Makes 2/3 cup.
Preheat oven to 350°. Then put one pat butter into each muffin center. Heat pan. Combine ingredients. Then pour batter into hot butter. Bake until brown. Makes six rolls.
Before preparation, ingredients must be dry. Break lettuce into small pieces and put in large bowl or 13 x 9-inch pan. Layer with green peppers, onions, celery and peas (cooked to package directions). Cover peas with mayonnaise and sprinkle with sugar. Top with shredded cheese and bacon. Chill 8 to 12 hours.
Cut broccoli into bite size pieces. Parboil 3 minutes. Saute broccoli and minced garlic in olive oil for approximately 3 minutes. Toss with halved ripe olives. Serve with grated Parmesan cheese.
In an 11 x 13 x 2-inch greased pan, pat the bread dough to fit, coming up the sides of the pan. Sprinkle the browned ground beef on top. In a small bowl, combine the tomato paste, spices and just enough water to make the mixture spreadable. Layer Provolone cheese, pepperoni, Mozzarella cheese and top with Parmesan. Bake at 350° for 30 minutes.
Preheat oven to 350°. In ungreased 9 x 9 x 2-inch pan, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth and blended. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot tap water over batter and bake for 40 minutes. Let stand for 10 to 15 minutes after baking. Top with favorite flavor of ice cream. Serves 9.
Melt chocolate in slow-cooking pot. Cover and heat on high until chocolate melts. Stir in cream, sugar, butter and salt; cook on high for 10 minutes until blended. Add creme de cacao and turn heat to low. Serve with fondue forks.
Crumble uncooked beef into a large casserole dish. Combine all soups and pour over beef. Cover and bake at 350° for 1 to 1 1/4 hours or until meat is no longer pink (after about 45 minutes of baking, I open oven and take a spoon and cut up meat into small pieces). Serve over cooked noodles. Also, good on creamed potatoes, light bread or cornbread.
Clean mushrooms; remove and chop stems. In pan, cook stems, onion, garlic and butter 3 minutes or until tender. Simmer 5 minutes; set aside. In pan, cook pork and drain. Stir in stem mixture, egg, bread crumbs and basil. Cool slightly and fill caps. Top with cheese and bake at 350° for 20 to 22 minutes.
Heat oven to 300°. Sprinkle bottom of 9-inch spring-form pan with granola cereal. In large mixing bowl, with electric mixer on low speed, beat cream cheese until smooth and creamy. Beat in Ricotta cheese. Add sugar, eggs and vanilla and beat until blended. Add pumpkin, cornstarch, cinnamon and nutmeg and beat until smooth. Pour batter into spring-form pan over cereal. Bake 1 1/2 hours or until center is just starting to set. Turn off oven and leave cheesecake in oven with door slightly ajar for 30 minutes.
Cream shortening with sugar. Add eggs, pineapple and flavoring. Beat thoroughly. Sift flour with baking powder, baking soda and salt. Add nuts to flour mixture. Add dry ingredients to creamed mixture. Mix thoroughly. Drop by teaspoonfuls on well-greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Bake at 450° for 8 to 10 minutes. Brush with the butter and spices.
Preheat oven to 300°. Combine nuts and butter in a large bowl. Add cheese, garlic powder, oregano and celery salt; toss well. Spread mixture in ungreased sheet pan; bake for 15 minutes, stirring occasionally. Stir in cereal; let cool.
Cream shortening and sugar well. Add 1 tablespoon of flour. Beat in eggs, one at a time. Add remaining flour. Sift flour, salt, baking soda and baking powder. Add along with nuts and banana pulp alternately. Pour into well-greased bread loaf pan. Bake 1 hour at 350°. Makes good muffins, too.
Using a strainer bowl, drain green beans, corn and mushrooms. Chop green pepper, onion, and celery. Combine sour cream and shredded cheese. Blend with vegetables, put in a 13 x 9 x 2-inch baking dish. Top with crushed cheese Ritz crackers, butter and almonds. Bake at 350° for 45 minutes. Enjoy!
Combine first 6 ingredients; mix well. Arrange bread in a 9 x 13-inch pan. Pour egg mixture over bread. Refrigerate at least 1 hour or overnight. Pour melted butter in jelly roll pan. Arrange bread. Sprinkle with nuts. Bake at 400° for 25 minutes. Sprinkle with xxx sugar.
Bring sugar and vinegar to a boil; set aside to cool. After cool, add remaining ingredients. Shake well before serving.
Roll to pancake flatness each of 10 ready to cook biscuits. Spread each with cocktail sauce. Wrap around 1 frozen cooked jumbo shrimp; pin with a toothpick. Place in hot oven (350°) for 8 minutes. Remove and serve.
Mix by hand. Pour into a greased and floured tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes. Makes 12 servings.
Brown and salt hamburger; drain. Add all ingredients and simmer for 1/2 hour.
In a large mixing bowl, combine flour, baking soda and baking powder. Set bowl aside. In blender container, combine salad oil, eggs, sugar, cinnamon and salt. Blend for 5 seconds. Gradually add carrots, blending until just grated. Pour container contents over flour mixture. Add nuts. Mix well.
Peel and dice potatoes. Cook until just tender. Drain. While the potatoes cook, dice and fry bacon. Pour over cooked and drained potatoes (bacon and drippings). Dice onion and add. Beat eggs. Add sugar and vinegar. Cook in bacon skillet over low heat and stirring constantly until mixture comes to a boil. Pour over potato, onion and bacon mixture. Mix gently and serve. May be kept warm in oven at warm setting.
Heat oven to 375°. Wash tomatoes, trim and cut in half. Toss bread crumbs, cheese and butter. Mound crumbs on top of tomato halves. Bake 25 to 30 minutes or until bread crumbs are brown and tomatoes are hot. Serves 4.
Preheat oven to 350°. In a 9-inch spring-form pan, with hand, mix graham cracker crumbs, walnuts and butter. Press onto bottom of pan. Bake crust 10 minutes. Cool on wire rack.
Slice one medium sized cucumber into very thin slices. Dredge in flour. Salt and pepper to taste. Fry in deep fat until one side is brown. Turn and brown other side.
Boil chicken with 2 stalks celery and 1/2 of onion. Brown; add salt and pepper. Cook until done, about 1 hour. Drain and debone chicken; save broth. Boil spaghetti in in leftover broth. Rinse and drain. Saute remaining celery and onion. Add Ro-Tel and soups; heat. Add chicken and spaghetti and mix well. Cube cheese and mix in large pan. Bake for 40 minutes at 350°.
Wash small whole cucumbers. Soak in ice water 5 hours. Place fresh dill or dill seed, garlic, and clove in bottom of jar. Pack cold cucumbers in jar. Put 1/4 tsp alum on top. Mix solution of vinegar, salt, and water. Bring to a boil and pour over cucumbers. Place grape leaf on top of cucumber and seal. Pickles must work. They won't spoil if you store them in a dark place. They are ready in 8 weeks.
Arrange pears on lettuce leaves (1 to 3 pears per serving). Put grated cheese on top of pears; 1 to 2 dobs of salad dressing on top of cheese. Sprinkle paprika on top of dressing.
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
Heat oil in large skillet; add chopped onion and chicken breasts. Brown on both sides of chicken. Mix dressing, jam and onion soup mix together. Pour over chicken breasts and cook until tender (approximately 20 to 25 minutes). Serve with steamed rice and broccoli flowerets also steamed.
Mix all ingredients in a large bowl. Store in airtight container. To make tea, place 3 heaping teaspoonfuls in a mug and add hot water.
Melt butterscotch in a double boiler over low heat. Remove from heat and add noodles and peanuts. Drop by teaspoonfuls on waxed paper and allow to cool.
In a large bowl, combine all ingredients except mayo, sugar and vinegar. In a small bowl, combine mayo, sugar and vinegar. Mix well until smooth. Just before serving, pour dressing over salad and toss.
Melt butter, chocolate chips and peanut butter; pour over Crispix cereal. Stir well to coat Crispix. Then put 2 1/2 cups of powdered sugar in paper bag; add Crispix mix a little at a time and shake until Crispix mix is well coated. Can store in Ziploc bag.
Brown ground beef with onion and pepper. Drain. Season to taste with garlic salt. Break spaghetti into thirds and cook according to package directions. In crock-pot, on low heat, add meat mixture, soup, tomatoes, cheese cubes and Tabasco sauce. Stir occasionally until all cheese is melted and blended together. Serves 6.
Place bran, sugar, fruit, spice and almond extract in bowl; mix. Pour milk over it and allow to stand 4 to 8 hours. Stir in flour. Put into well-greased loaf pan. Bake 50 minutes at 350° then check for doneness. If it browns too quickly, lower heat. Use after 2 days. Freezes well.
Saute onion in butter until tender. Combine mashed potatoes with onion. Place over low heat until cheese and butter are melted. Put in casserole dish and bake at 375° for 45 minutes.
Sift dry ingredients together. Cream butter gradually. Add the sugars. Next blend in the eggs. Beat well. Add dry ingredients. Mix thoroughly. Stir in oats and chips. Use heaping teaspoon to measure for each cookie. Bake at 375° for 9 to 12 minutes until lightly brown.
Saute onions (both) in butter until soft. Add chicken broth and diced potatoes; cook until tender (about 20 minutes). When cooled, thoroughly chop in blender until smooth. Add cream and milk; mix well. Add salt and pepper to taste. Chill thoroughly. Serve topped with chives.
Combine all ingredients and shape into 8 oval loaves. Bake at 450° for 15 minutes. Spoon off excess grease. Pour sauce over loaves and bake 5 minutes longer.
Mix and bake at 375° for 30 minutes in a 13 x 9-inch pan.
Mix all ingredients in mixer just until well blended. Add nuts. Bake in greased and floured Bundt pan at 350° for 45 minutes.
*If you wish, you can substitute rum and use rum flavor (1 teaspoon for cake and 1 teaspoon for Glaze.)
Preheat oven to 325°. In a large bowl, beat together sugar, oil, eggs and vanilla at medium speed. Gradually add flour, soda, salt, cinnamon and nutmeg. (Batter will be stiff.) Fold in apples, nuts and raisins. Pour into greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes. Cool cake on rack 10 minutes. Remove from pan to cool completely. Wrap well to store.
Mix and store in refrigerator. This is a no cholesterol egg substitute. One-fourth cup equals 1 egg in recipes.
Drain anchovies and squeeze oil out of them. Mix with cream cheese. Add garlic powder to taste preference. Use to stuff celery.
Mix cream and sharp cheese together. Add pepper and onions. Roll in foil, then roll in chopped nuts.
Place roast on foil. Pepper roast. Blend together the cream of mushroom soup, cream of celery soup, onion soup mix, Worcestershire sauce and vinegar. Pour over roast and seal with foil. Bake about 1/2 hour per pound at 350° to 375°. Result, instant lush gravy.
Add beef, peas, carrots, potatoes and golden mushroom soup to crock-pot. Mix well. Cook all day on high. Add Worcestershire and stir (after it's been cooking for 2 to 3 hours).
Mix together all ingredients until they stick together. Divide and roll into logs. Wrap each log in aluminum foil. Refrigerate to chill. Slice to serve.
Place chicken in casserole dish and add rice. Add Lipton onion soup mix on top of rice. Mix cream of chicken soup with water and pour over all. Put tinfoil over top of casserole and bake.
Brown hamburger and onion in skillet, stirring until crumbly. Pour into 1-quart dish or pan. Add remaining ingredients. Mix well. Bake at 375° for 20 minutes.
Combine meat, crumbs, 1 cup Cheddar cheese, 1/2 cup barbecue sauce and remaining ingredients. Bake at 350° for 1 1/2 hours. Brush 1/4 cup barbecue sauce and top with remaining cheese for last 1/2 baking time.
Drain and rinse olives well. Drain again thoroughly. Place olives, almonds, basil, oregano and thyme in food processor or blender. Whirl until coarsely chopped, scraping down sides of bowl once or twice. With motor running, add oil in a thin stream. Whirl until mixture is coarse puree.
Mix all ingredients well. Best when made at least 24 hours ahead. Lasts in refrigerator for weeks.
Combine the vinegar, mustard, cumin, garlic, pepper and salt in a small bowl. Whisk well. Slowly drizzle in the olive oil, whisking constantly, until smooth. Makes 1 cup.
Bake potatoes until done. Cool slightly and scoop out potato pulp into a bowl. Beat in eggs, 1/4 cup of brown sugar and 2 tablespoons melted butter.
Crush Oreo cookies and press all but 1 cup in a 9 x 13 x 2-inch pan. Layer softened ice cream over crushed cookies. Layer Cool Whip over ice cream. Sprinkle jar of caramel topping over Cool Whip. Sprinkle nuts on top. Sprinkle the saved 1 cup of crushed Oreos on top. Freeze overnight. Take out a while before serving.
Combine dressing, mayonnaise, seasoning, salt and pepper. Refrigerate, covered, overnight. Meanwhile, cook pasta according to package directions. Drain and cool.
Beat eggs well. Add grated, peeled zucchini and mix well. Add sugar, vegetable oil and vanilla; mix until well blended.
Prepare rice according to package and let cool. (You can place it in the freezer for one hour.) Add meat, green pepper and pimiento to rice and toss gently. Combine mayonnaise, Russian dressing and lemon juice. Stir wet ingredients into the dry ingredients. Dash of pepper and salt to taste (optional). Chill for one hour (overnight is better, allows all the flavors to come out, but may make the mixture too wet.) Yield: 6 (1/2 cup) servings.
Cook raisins, stir once in a while until thick (if too thin, add a little more flour). Pour into pie crust (use small cookie pan), top with crust, pinch top and bottom crust together at edges. Bake at 425° until golden brown.
Cream shortening and sugar well; add well beaten egg yolks, pineapple juice and vanilla. Add sifted flour, baking powder and salt. Spread in two layer pans.
Grate cheese; let cream cheese soften. Mix all together. Shape and roll in pecans.
Dice apples and toss with lemon juice. Mix with cabbage. Stir together honey, sour cream, caraway seed, salt and pepper. Toss with apples and cabbage.
Melt caramels with water in double boiler until the sauce is smooth. Layer apples and caramel sauce in pastry shell. Combine flour, sugar, cinnamon and margarine until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake at 375° for 40 to 45 minutes or until apples are tender.
Grate chocolate and stir into milk. Add sugar and corn syrup. Cook in skillet and stir in butter. When chocolate has melted, allow it to cook slowly. When a soft ball forms in cold water, remove from heat; add vanilla and beat until the shine is off and granulation begins. Nuts may be added at this time, if desired. Quickly spread in buttered 8 x 8-inch pan and mark off into squares.
Combine all ingredients and mix thoroughly. Press through cookie press, using star tip, onto cookie sheet. Bake at 400° for 10 minutes. Cool. Store in airtight container. Yields 90 cheese straws.
Take crescent rolls and unroll one at a time. On each crescent place a portion of chicken, chili and cheese, then roll up and place in a 7 x 10-inch baking dish. Pour the diluted mushroom soup over the top. Bake 35 to 40 minutes at 350°.
Combine sugar, salt, water and melted shortening in a large bowl. Add dry yeast and allow to dissolve while beating egg. Add egg to this mixture. Stir in flour and mix with hands until mixture is smooth. Warmth from hands aids mixing and is "friendly" to the yeast. Allow this to rise until double in bulk. Punch down, form into desired size rolls, bread sticks (in a bread stick pan) or loaves and let rise another hour. Bake at 400° until golden in well-greased pans. Between 10 and 20 minutes, depending on whether you make rolls, sticks or loaves. Loaves will sound hollow when tapped when they are done.
Brown chicken pieces in 1/4 c. butter. Stir soup, seasonings and water into pan drippings. Cook and stir to boiling. Spread rice in 1 1/2 quart casserole. Pour all but 1/3 cup of the soup mixture over the rice. Stir to moisten. Top with chicken and remaining soup. Bake covered at 375° for 30 minutes.
Cream the shortening and sugar. Add eggs and nuts. Add flour and baking powder. Put through cookie press. Bake 10 to 12 minutes at 350° until edges are brown.
Leave margarine and eggs out of refrigerator overnight. Next morning, add sugar, flour and flavoring. Bake at 325° for 1 hour or until done.
Spray bottom of 9 x 13-inch pan. Wash rice and place in bottom of pan. Take whole kernel corn and drain. Place corn on top of rice. Sprinkle with salt and pepper. Pour tomato sauce and water on top of corn. Next, add onions and green pepper. Brown ground beef and place on top of vegetables. Next, add 1 can (small) tomato sauce and 1/4 can water on top of meat. Cover and let cook for 1 hour at 350°. Serves 4 to 6 people.
Brown sausage; beat egg with salt, milk and mustard seed; add bread cubes to egg mix. Pour into 9 x 13-inch pan. Put sausage on top; sprinkle with cheese. Bake at 350° for 40 to 45 minutes. Make night before.
Beat eggs and milk, salt and mustard. Beat again. Add bread and stir until bread softens. Stir in cheese, mushrooms and sausage. Pour into 9 x 13-inch greased casserole dish. Bake at 350° for 40 minutes. Serves 8.
Put turtles in saucepan. Heat. Cut hot dogs into bite size pieces. Put into turtles. Heat until hot. Sprinkle cheese on top. Serves 3.
Melt butter in saucepan. Mix 2 cups flour, sugar, salt and yeast. In saucepan put butter, milk and water. Heat to lukewarm. Add to dry ingredients. Add eggs and 1 cup flour; mix. Add flour and knead until bread mixture isn't sticky.
Cook sausage and drain. Reserve 4 tablespoons of the drippings. Cook the onion in the drippings until golden. Remove onions. Add flour and milk. Cook until thickened, about 1 minute. Remove from heat and stir in sausage, sauerkraut, parsley, caraway seed, mustard, Accent and pepper. Chill.
Mix all ingredients together. Bake in a greased 9 x 13-inch baking dish at 350° for 20 to 25 minutes.
Mix flour, soda and salt; set aside. Mix margarine, egg and vanilla until smooth and creamy. Stir in flour and Heath Brickle. Drop on pan. Bake at 375° for 12 to 15 minutes.
Chop off boney part of wings and throw away. Cut other part in half. Put in pan with all ingredients. Cover and simmer for 30 to 40 minutes. Keep basting. Simmer until thick. Remove lid. Cook about 15 minutes more. Put under broiler.
Cook broccoli and drain. Put in casserole dish. Melt cheese and 1/2 of margarine. Mix with broccoli. Melt other 1/2 of margarine. Crush crackers and mix together. Spread over broccoli. Bake 30 minutes at 350°.
Cream the eggs, sugar, flour and butter. Add salt, nutmeg and milk. Stir in 1 cup coconut. Pour into unbaked pie crusts (makes 2 pies). Sprinkle remainder of coconut on top. (Most will sink down, but some will stay at top and get golden brown.) Bake for 40 minutes at 375°.
Put dry ingredients into a bowl. Melt margarine. Separate eggs. Mix yolks with four bananas and vanilla in blender. Beat egg whites until firm. Add banana mixture and margarine to dry ingredients and mix thoroughly. Fold in egg whites. Bake at 350° until knife comes out clean.
Use large frying pan or deep pot. Put oil in bottom. Put in onions, celery and mushrooms. Saute until onions are transparent. Add drained pineapple chunks; stir until lightly browned.
Combine cukes, onions and green peppers in a bowl. Add sugar, vinegar, salt and celery seed; mix well. Cover and store in refrigerator. Wait 24 hours before enjoying. Pickles will last for about 3 months.
Place broccoli on bottom of casserole dish. Pull chicken apart into long pieces. Place the chicken down the center of broccoli. Combine Parmesan cheese, soup, mayonnaise, curry powder and wine. Pour sauce over chicken. Sprinkle more cheese on top. Bake in 350° oven for 30 minutes or until hot and bubbly.
Cook or microwave potatoes until 3/4 done with peelings on. Cut the potatoes into lengthwise spears and marinate in the remaining ingredients for 1 hour. Grill over direct heat for 15 minutes, turning often, and basting with the marinade. Or grill over indirect heat for 25 minutes.
More sugar and vanilla can be added to taste. Raisins can be added if desired at the end.
Bring the water to a rapid boil. Add the cauliflower. Simmer 1/2 to 3/4 hour or until soft. Mash well with potato masher. Make base with flour and butter. Brown nicely. Add to soup. Add the Worcestershire sauce and parsley flakes. Add the Dijon mustard to base, if desired.
Cream together butter, shortening and sugar. Blend in almond extract and flour. Shape dough into balls using 1 tablespoon. Press cherry in center. Bake at 350° for 8 to 10 minutes until lightly brown on bottom. Greased cookie sheets.
Combine first 5 ingredients in food processor. Blend on high until chocolate pieces are smooth. Pour into 6 pots de creme or demitasse cups. Chill until firm. Garnish with fruit, dollop of whipped cream and/or chocolate shavings. Serve with petite, elegant cookies.
Cream butter with vanilla. Add sugar, creaming well. Add eggs one at a time, beating after each addition. Beat in chopped pecans, syrup and salt. Turn into unbaked pie shell. Bake at 450° for 10 minutes. Reduce temperature to 350° and arrange pecan halves on top. Bake 30 to 35 minutes. Cool on wire rack.
In a large bowl, beat eggs. Add brown sugar and mix well. Add Bisquick and nuts. Mix until moistened. Bake in a heavy pan (9 x 12 x 2-inch) or iron skillet. Bake at 350° for 25 or 30 minutes, until done with a toothpick. This cake will fall in center, but is easy and good.
Preheat oven to 350°. Prepare cake as directed on box. Bake and let cool. To finish, fold cherries into whipped topping. Spread between layers. Frost with chocolate frosting. Refrigerate until ready to use.
Cream together shortening and sugar. Add eggs, food coloring and water. Mix cocoa with flour and salt. Add flour mixture alternately with buttermilk. Mix well. Add vanilla. Pour vinegar over soda. Stir into batter. Bake at 325° in 2 (9-inch) cake pans for 30 minutes.