HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate dough into 4 rectangles; firmly press perforations to seal. Spread with cream cheese; sprinkle with ham and olives, pressing lightly. Roll up, starting at the short end; seal edges. Cut each roll into 4 or 5 slices. Place, cut side down, on ungreased cookie sheet. Bake at 375° for 15 minutes or until golden brown. Makes 16 to 20 appetizers.
Mix popped corn and peanuts in very large ovenproof bowl. Keep warm in 250° oven. Melt margarine in heavy 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to rolling boil. Stir constantly. Boil without stirring 5 minutes. Remove from heat and stir in soda and vanilla. Quickly pour over popcorn mixture, tossing until kernels and nuts are well coated. Spread out in shallow baking pan. Bake at 250° for 45 minutes, stirring once or twice. Remove from oven. Turn out on aluminum foil to cool. Break into pieces. Store in tightly covered container. Makes 3 quarts.
Make syrup by adding 4 cups sugar to 6 cups boiling water. After sugar is dissolved, remove from heat and add the following: 12 ounce can frozen orange juice mixed with three 12 ounce cans water, the pulp and juice of 2 lemons, 1 (46 ounce) can pineapple juice, 5 bananas, well blended. Freeze to a frozen slush. Frozen slush may be kept for long periods.
Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well. Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching bone, registers 180 degrees and chicken is golden, about 1 hour 45 minutes.
Cream the sugar, shortening and add beaten eggs. Add milk and soda; mix well. Add bananas, salt and nuts. Blend in flour. Bake at 350° for 1 hour in greased bread pan. Makes 2 loaves.
Spread unbaked crescent rolls over cookie sheet and bake at 375° for 5 to 7 minutes until golden brown. Let crust cool until it is no longer warm when you touch it.
In cup and with fork, beat eggs slightly; reserve 1 tablespoon. Stir milk and remaining egg into flour mixture just until flour is moistened. Turn dough out onto well-floured surface. With floured hands, knead about 10 strokes to mix thoroughly. Shape into ball; place in casserole. In center of ball with sharp knife, cut a 4-inch cross 1/4-inch deep. Brush with reserved egg. Bake 1 hour and 10 minutes. Cool in casserole on wire rack 10 minutes.
Clean chicken. Peel, clean and cut up potatoes. Stuff potatoes in chicken cavity. Bake at 350° for about 1 hour. Drain your 2 cans of vegetables and cook in your chicken broth to use as side dish. Delicious!
Chop fresh vegetables. Other vegetables could also be used, i.e. broccoli, cauliflower or carrot. Mix vegetables and pasta together well. Pour on salad dressing. Mix again. Cover and refrigerate overnight.
Make corn bread as usual. Add 1/4 cup fresh cut corn to the mixture before baking.
Combine the above ingredients. Press and pack into custard cups. Unmold on lettuce, garnish with tomato wedges, and sour cream dressed with chopped chives.
Melt butter in large saucepan. Add flour and heat over low flame for 4 minutes. Add in broth and cream. Stir until smooth and thick. Then add Cheez Whiz, beer, chives and Worcestershire sauce. Simmer 15 to 20 minutes, stirring frequently. Serve piping hot. Garnish with popped popcorn.
Mix all the ingredients and pour into baking dish. Bake at 325° for 1 hour.
In 1-quart casserole, combine all ingredients. Bake at 350° for 25 minutes or until hot; stir top with chips. Bake 5 minutes more. Makes about 3 1/2 cups, 4 servings.
Mix 1/2 cup sugar, flour, salt and cocoa; beat in egg yolks. Gradually stir in hot milk. Cook in double boiler until slightly thickened. Add the dissolved gelatin to hot custard. Add vanilla and margarine. Cool. Beat the egg whites until in peaks, adding the remaining sugar. Fold into the cooled custard. Pour into pie crust and chill several hours.
Place chicken in large pot with one stalk or piece of celery and one carrot and small amount of onion salt. Add about 2 pints cold water. Bring to boil. Reduce heat; simmer until chicken is tender. Take chicken from broth, reserving broth. Cut chicken from bones in small pieces. Cook spaghetti in broth until tender; drain well. Blend soup and milk in saucepan. Add chicken, pimento and mushrooms. Heat thoroughly. Layer spaghetti, chicken mixture and Cheddar cheese in long casserole dish, sprinkling each layer with salt and pepper. Top with Parmesan cheese. Cover with foil. Bake at 350° for 30 to 35 minutes.
Mix all together in slow cooker on high about 1 hour, then turn to low (simmer) and hold to serve.
Melt bark in microwave, approximately 1 to 2 minutes or until melted. Stir until smooth. Add next 4 ingredients as listed, 1 at a time. Drop by teaspoonful on waxed paper. Will set up in about 1 hour.
Mix dressing by package directions. Make balls of dressing. Wrap chicken around dressing. Place in a casserole dish. Mix	together 1 can of soup and 1 can of water. Spoon some soup on chicken and pour rest in dish. Bake at 350° for 45 to 60 minutes. Cover with foil. Uncover last 15 minutes.
Grease and flour large cookie sheet. In a 2-quart saucepan over medium heat, heat butter and water until melted and boiling. Remove from heat and stir in flour and mustard, all at once, boiling vigorously. Add eggs, one at a time, beating well after each addition until smooth. Cut ham in small pieces. Mix ham and cheese into batter. Drop batter into small mounds 2-inches apart. Bake at 375° about 30 minutes or until golden. Turn heat off and leave in oven 15 minutes.
Heat oven to 350°. Mix thoroughly the shortening, sugar, brown sugar, egg, water and vanilla. Stir in remaining ingredients.
Put eggs, baking powder, sugar, lemon and vanilla in a bowl and mix. Mix flour and melted butter. Combine the egg mixture with the flour mixture together. Leave in refrigerator until next day. Make balls and roll them in sugar. Place on wax paper. Bake at 325° for 10 to 15 minutes until done.
Fry corned beef and onion, then add water and shoyu sauce with sugar (depending on how sweet you desire it). Add salt and pepper to taste. Simmer for 10 minutes, then add head of cabbage, sliced about 1/2 inch thick. Simmer for about 10 minutes to soften cabbage, then separate in the pan of corned beef and cabbage. Add eggs (like poached eggs). Serve with rice.
Saute onion, green pepper and almonds until tender. Drain beans, pimentos and mushrooms. Mix together with undiluted soup. Add onion mixture and salt and pepper to taste. Mix well. Place in treated casserole pan (sprayed with Pam). Bake for 1 hour at 350°.
Dissolve Jell-O in boiling water. Drain pineapple, measuring syrup. Add water to make 3/4 cup. Add to gelatin. Chill until very thick. Fold in fruit and coconut. Pour into individual molds. Chill until firm. Unmold. Makes 6 servings.
Dissolve jello in boiling water. Cool and add remaining ingredients. Stir all ingredients together and chill until firm.
Cream sugar, salt and butter or margarine thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/8-inch thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake in moderate oven (350°) for 9 to 10 minutes or until light brown around edges. Remove to cooling rack. Store in airtight container. Makes about 5 dozen cookies.
Chop parsley well after washing and removing stems. Mix with enough mayonnaise/sour cream/yogurt to be spreadable and to taste. Salt and pepper to taste. Add onion (1 tablespoon per bunch). Serve with Wheat Thins, Melba toast or Triscuits. Guaranteed to be gone in minutes.
Cut limes in half. Squeeze juice and pulp out, pour into pitcher. Add water and honey. Stir and add ice cubes.
Heat oven to 425°. Grease 10 inch skillet. Brown sausage and onion; drain. Combine eggs, cornmeal, corn, milk and oil. Pour one half batter into pan; sprinkle with sausage and onion. Add cheese. Pour remaining batter over top. Bake for 30 40 minutes. Let stand 10 minutes before serving.
In a large bowl, mix all the ingredients thoroughly. Use 1/2 of the tomato sauce and reserve the other half for spreading on top of the loaf. Garnish with parsley tops. Bake until lightly browned or until done in a 350° oven for about 1 1/4 hours.
Mix flour with brown sugar, baking powder, salt, soda and ginger. Cut butter into flour mixture in small particles. Add egg, buttermilk and maple syrup. Stir just until mixed. Stir in walnuts and raisins. Drop batter by heaping tablespoons onto lightly greased baking sheet 2 inches apart, making 10 mounds. Bake at 425° for 12 to 13 minutes. Serve warm.
Place eggs, syrup, oil, sugar and spices in a large bowl; beat well. Add dissolved soda. Sift in flour and beat well. Add boiling water and beat lightly and quickly. Place in 9 x 12-inch pan, greased well. Bake at 325° for 45 minutes. Serves 10 to 12.
Combine all ingredients thoroughly. Pack firmly into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated 350° oven for 1 hour and 15 minutes. Let stand 5 minutes before cutting.
Mix first 7 ingredients. Put in 9 x 13-inch buttered pan. Sprinkle cake mix on top. Top with nuts. Drizzle butter over nuts. Bake at 350° for 1 hour. Cut when cool. Top with Cool Whip or whipped cream before serving.
Mix ingredients except for bread. Spread mixture on bread and broil until sizzling, about 5 minutes.
Saute onions in oleo. Run peas and onions through blender. Mix all ingredients and heat until bubbly. Serve warm with chips.
Heat oven to 350°. Put chicken in baking pan. Spoon melted margarine on top of chicken. Then sprinkle with soup mix. Spoon thawed orange juice over all. Cover and bake 1 hour until chicken is tender. Serve over rice. Serves 6.
Combine dry ingredients to mix. Toss peaches in dry ingredients. Dump into pie shell. Pour cream over all. Bake at 400° for 45 minutes.
If one is handy, skin and dress opossum. (Roast beef may be substituted for the opossum.) Add salt and pepper. Cover and cook over medium heat until very tender. Place opossum pieces in center of large baking pan and arrange sweet potatoes around them. Sprinkle sugar and margarine over potatoes. Pour 2 cups of broth from cooked opossum over all. Place in preheated 375° oven and bake until potatoes are fork-tender, slightly browned and broth has evaporated.
Mix all ingredients together. Put on buns with cheese on top. Put under broiler. Makes 16 buns.
Cut squash into 2-inch pieces. Add onion and cook. Drain well and mash. Add brown sugar, butter, eggs, 1 cup of cheese, salt and cornstarch that has been added to the evaporated milk. Pour into flat casserole and sprinkle with remaining cheese. Bake in 350° oven for 30 to 40 minutes.
Mix first 4 ingredients in blender well. Add by hand the rest of the ingredients. Chill for 1 hour. Roll dough in balls the size of a walnut. Roll in sugar. Place on greased pan 2-inches apart. Bake at 350° for 15 to 20 minutes. Will crack on top. Makes 5 to 6 dozen.
Mix all ingredients, except dressing and place mixture in baking dish. Sprinkle dressing on top. Bake at 350° until hot through. May use turkey or chicken and omit the ham.
Melt cheese and butter in microwave. Add cheese and butter to sugar, cocoa, nuts and vanilla. Place in greased dish and chill. Place in refrigerator to store after chilling.
In a bowl, mix flour and salt. Cut in shortening with two knives or a pastry blender until it is cut into particles the size of small peas. Sprinkle ice water over top of mixture and mix with a fork. Push all the large clumps of flour to one side and continue sprinkling mixture until all flour is moistened and mixed into large clumps. Knead clumps together into a smooth ball. Wrap and chill until ready to use.
Melt all ingredients except whipping cream and crust in double boiler and cool thoroughly. Beat whipping cream until stiff. Fold into mixture. Put into pie crust. Place in refrigerator or freezer until serving time. Can be made ahead and kept in deep freezer. Can be topped with Cool Whip or dab of whipped cream when served. Delicious, but rich.
Mix eggs, sugar and oil well. Sift and add the flour, salt, cinnamon and soda. Stir well. Add sliced apples and chopped nuts. Bake 40 to 50 minutes at 375°. Serve with a scoop of ice cream topped with sauce.
Scatter rice on bottom of greased 9 x 13-inch pan. Lay pieces of chicken on top of rice. Combine soup with water; pour over chicken. Cover and bake at 350° for 1 1/2 hours. Uncover the last 20 minutes to allow chicken to brown.
In an 8 x 8-inch serving dish, layer ingredients in the following order: Spread bean dip on bottom of dish, mash avocados and add lemon juice, salt and pepper. Mix sour cream with taco seasoning and layer on top of avocado mixture. Top with olives, onions, tomatoes and grated cheese. Serve with tortilla chips for dipping.
Melt butter in pan; set aside. Mix rest of ingredients; pour into pan with butter. Sprinkle cinnamon, a tablespoon sugar and pecans on top. Bake at 300° for 40 minutes.
Butter a 9 x 13-inch pan. Mix all ingredients together. Pour in pan and bake at 350° for 1 1/4 hours. Cover dressing with foil before baking.
Mix butter, eggs and sugar. Mix well. Add flour and milk. Mix well. Add baking powder and vanilla. Mix until all lumps are out. Roll out thin. Cut and place about 1-inch apart. Place on greased baking sheet. Bake at 350° until done.
While turkey is baking, prepare bread crumbs (6 to 8 cups, depending on how much dressing you want to make). Chop onion and celery stalks and add to bread crumbs. Add sage, egg and a little salt.
Mix sugar, eggs and oil well, then add flour, salt and soda. Mix well,	then by hand	mix in fruit cocktail with juice. Pour into	greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Mix all together except last 3 ingredients. Pour into greased casserole dish. Sprinkle cheese on top. Crush crackers with margarine and spread on top. Bake 15 minutes at 400°.
Keep starter in refrigerator. Every 2 to 5 days, take it out. Shake it up and feed it.
Brush a 10-inch fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan.
Place first five ingredients in blender. Heat milk to boiling; pour over all ingredients. Cover and blend one minute. Pour into serving dishes.
Bake cake mix according to directions for 2 layers. Cook, cut each layer in half. Melt 6 ounces chocolate in ovenproof bowl (190°), make chocolate curls with remaining 2 ounces chocolate bar. Cool. Thaw raspberries and drain off all liquid. Blend melted chocolate and butter in bowl. Set aside. Stir raspberries into Cool Whip. Set aside.
Combine ingredients, including the juice from the mushrooms and artichoke hearts. Refrigerate overnight. Serve on a platter alongside or garnished with Prosciutto or Prosciuttini, Genoa salami and sliced Provolone.
After cutting cabbage, salt and pepper to taste. Sprinkle Wesson oil over mixture and then lemon juice. Stir until well mixed. Decide if more or less lemon juice is needed.
Mix and pour into pie crusts. (Do not use a mixer.) Top with Cool Whip. Place mandarin orange slices on top.
Chop onions, celery, bell peppers, garlic and mushrooms. Put in pot with olive oil and saute. When finished, pour out all excess oil. Brown all meat; add tomatoes, sauce and paste. Add meat. Add salt, basil, oregano, red peppers, parsley and sugar. Simmer 8 to 10 hours. Stir every half hour, low heat.
Mix together and make patties. Fry, broil or grill them. Also good without the pepper sauce.
Cream together the margarine and sugar. Add eggs one at a time. Beat well after each. Add vanilla, flour and nuts; mix all together. Mixture will be thick and sticky. Spread 3/4 of mixture into a 9 x 13-inch pan. Cover with pie filling. Spoon remaining dough on top. Bake at 350° for 45 minutes.
Roll hamburger meat into four 1/2-pound balls. Slice onion, bell pepper, carrots and potatoes to medium sizes. Place on top of hamburger balls. Put each one in foil and wrap well. Bake for 1 hour at 450°. Salt and pepper to taste. Makes a whole meal for each person and is very filling and good.
Beat eggs until fluffy and add sugar and raisins (after boiling raisins and sugar for 5 minutes and draining). Add butter, cinnamon and pecans. Pour into pie shell and bake at 300° for 1 hour.
Peel and mash peaches. In a separate bowl, beat eggs and slowly add sugar until dissolved. Stir in cream and peaches. Freeze in ice cream freezer or do it the old fashioned way. Pour into shallow pan (like old ice cube trays without dividers) and freeze until it is beginning to set up, then stir well and re-freeze, repeating 2 to 3 times. Serve when it is frozen.
Crush and drain berries to get juice; may add water if not enough juice from berries. Boil all ingredients, except berries, until thickened. Place berries in pie shell and pour sauce over them. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Spray baking sheets with nonstick spray. Combine oats, flour, sugar, cocoa, baking powder and salt in large bowl. Add remaining ingredients; mix well. Drop by teaspoons onto baking sheet. Bake until set, 5 to 6 minutes. Cool. Makes 4 to 5 dozen.
Wash, core and slice tomatoes 1/4 inch thick. Season with salt and pepper. Place corn meal in a small bowl. Dip each tomato slice into corn meal, turning to coat both sides. In a large skillet, heat 1/4 cup bacon drippings or oil. Add coated tomato slices. Fry 2 to 3 minutes per side. Turning will depend on size and moisture in tomatoes. Add oil as needed. When tomatoes are lightly brown on both sides, place on a paper towel lined platter.
Place chicken in baking dish. Cover and bake at 375° for 30 to 35 minutes. Drain. Combine tomatoes and cornstarch in saucepan. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Remove chicken from baking dish. Pour all but 1 cup sauce into dish. Arrange chicken over sauce in dish; top with remaining sauce. Place 1 slice cheese on each piece of chicken. Bake until cheese melts. Garnish with parsley. Serve with hot cooked rice, if desired.
Unwrap caramel sheets. Using a round or scalloped cutter, cut out a 1 1/2-inch circle from the center of each sheet. Rinse and dry pears; remove stems. Center a sheet of caramel over the stem end of each pear. Wrap caramel around the pear, pressing ends under base of pear. Insert a wooden stick into stem end of each pear. Line a baking sheet with wax paper. Stand pears on baking sheet. Bake in a 300° oven for 5 minutes. Cool 5 to 10 minutes.
Roll each biscuit into a long rope. Pinch ends together to form a circle. Mix together the cinnamon and sugar. Dip the circles into melted butter, then into sugar mixture. Bake at 425° on baking sheet for 8 to 10 minutes.
Cook zita until tender. Brown meat in small amount of oil. In a large baking dish, place enough sauce to cover bottom. Place layers of ziti, sauce, meat and Ricotta until all is used up. Top with Mozzarella cheese. Cover pan tightly with aluminum foil. Bake at 350° for 1/2 hour. Sprinkle with Parmesan cheese if desired.
Mix ingredients. Put in heavy baking dish. Top with strips of cheese. Mix other half of tomato soup with 1/4 cup water. Pour over top and bake at 350° for 45 minutes to an hour.
Mix eggs, sugar, soda and vinegar and beat well. Add oil and flour alternately until all has been added. Blend in buttermilk. Add vanilla and food coloring. Pour into three 9-inch cake pans and bake in a 350° oven until done, approximately 20 minutes.
Debone chicken and divided into 10 serving pieces. Remove the skin. Wrap bacon around chicken (1/2 slice). Mix sour cream with soup. Pour over chicken. Top with almonds. Bake 3 hours at 300°. Serve over rice.
Cream together cheese and cream cheese. Mix in remaining ingredients. Shape into ball and wrap in aluminum foil. Refrigerate until ready to serve. Serve with crackers.
Cream together shortening and sugars. Add eggs. Beat well until creamy. Add remaining ingredients. Mix well. Drop by teaspoons on lightly greased cookie sheet. Bake 15 minutes in 350° oven or until golden brown.
Brown beef, onion, salt and pepper. When brown, add tomato soup. Cook macaroni until tender and drain well. Beat together milk and egg and add to the macaroni. Spread macaroni mixture on the bottom of shallow greased baking dish. Cover with beef and tomato mixture. Top with slices or grated Mozzarella cheese. Bake at 350° for 20 minutes.
Mix Jell-O with hot water and stir. Add cold water. Add pineapple and cream cheese. Mix well. Cover with marshmallows an sprinkle nuts on top. Refrigerate overnight.
Break chocolate into pieces. Add flavored chips. Melt over low heat. Remove from heat and spoon into miniature foil cups. Top with chopped nuts. Refrigerate 30 minutes to set. Store in airtight container.
Pile the green tomatoes and onions in an enamel pan in alternating layers. Sprinkle salt over top and let stand overnight. The next morning, drain, then add water and vinegar. Let come to a boil; drain and add sugar, vinegar and pickling spices. Let mixture come to a boil and cook for about 10 minutes before packing in sterilized jars and sealing.
Add salt to boiling water, add vegetable oil. Add noodles and boil on low heat, stirring occasionally, until noodles are tender (about 7 minutes). Saute almonds in butter in small skillet until lightly browned. Drain noodles and toss with sauteed almonds and leftover butter from pan. Yields 4 to 6 servings.
Layer items in order. Mix 1 stick melted margarine with crushed vanilla wafers, firmly packed in bottom of a 13 x 9-inch dish. Add pineapple. Mix 1 stick margarine, vanilla and powdered sugar and pour over the other layers. Slice bananas over this. Add Cool Whip on top. Add nuts and cherries, if desired. Keep refrigerated.
Cook onion in margarine. Mix all ingredients together and bake at 350° for 30 minutes.
Combine 1 cup cheese, 1 can soup, 1 cup juice from asparagus. Layer the following: Crushed saltines and 1 cup shredded cheese on bottom of casserole dish. Cover with part of soup mixture. Add layer of asparagus and cheese and cover with rest of soup mixture. Sprinkle with rest of cheese. Bake 1 hour at 350 degrees.
Put scallops into strainer and pour boiling water over them. Submerge them in lemon and lime juice. Add onion, tomatoes, olives and chopped chiles; mix well. Season with salt, pepper, garlic salt and sugar to taste. Add cilantro. Marinate for at least 12 hours or overnight. Serve chilled. Will keep in refrigerator for 4 days.
Heat oven to 350°. Heat oil in small skillet to 350°. Soften each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towels. Place 1 tortilla on lightly greased baking sheet. Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies and 1 tablespoon onion. Top with a second tortilla. Pour 1/3 cup enchilada sauce over stack. Sprinkle with 1/4 cup cheese. Repeat with remaining tortillas to make 3 additional stacks. Bake at 350° for 15 minutes. Makes 4 servings. Recipe can be doubled.
Beat butter until creamy; add sugar gradually and beat until smooth. Add vanilla and almond flavoring. Sift flour and salt together; add to butter mixture. Mix well. Stir in oats; mix well. Dough will be quite stiff. Shape into balls around cherries. Bake on ungreased cookie sheet 30 minutes in 325° preheated oven. While warm, roll in sifted confectioners sugar. Yields more than 3 dozen.
Butter a large shallow baking dish. Split and seed chilies (I use the mild ones) and spread flat in bottom of dish. Cover chilies with cheese. In a large bowl, beat eggs and add Bisquick and milk. Beat well with mixer. Pour egg mixture over peppers and cheese. Bake at 350° for 1 hour. Serves 8.