HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch or steam broccoli. To make the sauce, mix the water with the mustard, honey and pepper. Toss sauce with the broccoli florets. For variation, use other steamed vegetables, such as cauliflower, squash or spinach.
Cover bottom of 8 x 12-inch greased casserole dish with cut-up chipped beef. Wrap each breast with 1/2 slice of bacon. Place on top of chipped beef. Mix sour cream and soup and pour over chicken. Refrigerate overnight. Bake at 275° for 3 hours, uncovered.
You will also need 1 round cookie cutter (3-inch), 24 pieces 12 x 12-inch clear squares cellophane and 1/2-inch holiday ribbon. Preheat oven to 350°. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness and then press out 24 circles, using the cookie cutter. Bake them for 10 to 12 minutes.
Mix eggs, peppers, cream cheese, onion and salt. Cut tortillas, quartered, and spread with mixture. Roll and fasten with toothpicks. Fry in 360° hot fat until brown. Makes 24 canapes.
Mix ingredients well. Bake in a lightly greased iron skillet 45 minutes in a 375° oven.
Preheat grill. Cut lobster along edges of tail undershells with scissors. Clip off fins on outer edges. Peel back and discard soft undershell. Bend tail backwards, cracking joints to prevent curling. In saucepan mix together butter, garlic, lemon juice, parsley, salt, pepper and chives; saute for 1 to 2 minutes. Brush lobster tails with butter mixture. Grease rack and place lobsters, shell side down, on hot grill. Cover tail with foil and grill for 5 to 7 minutes. Brush again with butter sauce and turn lobster. Cover and cook an additional 3 to 5 minutes, until lobster turns opaque. Serve with remaining sauce. Garnish with lemon wedges and serve with drawn butter, if desired. Makes 4 servings.
Mix in usual way and drop on cookie sheet (greased). Bake in moderate oven, 375° for about 8 to 10 minutes.
In Dutch oven, cook beef, onion and celery until beef is browned; drain off excess fat. Add rest of ingredients; bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Portion of soup may be removed to freeze for snacks. Cook remaining soup until carrots are tender, about 15 minutes. Makes 3 3/4 quarts in all.
Heat jello and tomato soup until dissolved; cool. Add remaining ingredients; mix. Pour into dish or mold ring. Note: May use individual cups. Also you may add crab or shrimp.
Line a 9-inch pie plate with pastry. Place apple slices in bottom of pie.
Combine margarine, granulated sugar, 3 tablespoons cocoa and eggs. Mix well. Add baking powder, salt and flour. Blend well. Stir in vanilla. Pour batter into slightly greased 9 x 9-inch square pan. Bake at 350° for 18 minutes or longer.
Cook rice in large quantity salted water; drain. Combine soup and rice in baking dish. Add dash of thyme. Split frankfurters; spread with mustard, then insert strips of cheese. Wrap with bacon. Place frankfurters on top of rice mixture. Bake in moderate oven, 375°, for about 30 minutes or until bacon is crisp. Makes 4 generous servings.
Mix dry ingredients in large can. Mix popcorn oil and ranch dressing; pour over dry ingredients. Mix well and serve.
Roll out crescent rolls in cookie sheet. Cook according to directions on package. Mix cream cheese, dressing and milk in blender. (Works best if cream cheese is not softened.) Spread mixture over cooled crescent rolls. Place vegetables on top. Cut into 2-inch squares. Makes 2 cookie sheets.
Whip heavy cream until peaks form. Drain can of sliced peaches and fold the peaches into whipped cream. Spread into metal pan and freeze. (Tastes like ice cream.)
Arrange apples in pie shell. Mix together and pour over apples, the sugar (3/4 cup), flour, salt, 1/2 teaspoon cinnamon and the whipping cream. Mix together the 1 tablespoon sugar and 1/4 teaspoon cinnamon and sprinkle over top of pie. Bake at 400° for 50 to 60 minutes.
In double boiler, melt the cheeses and milk; set aside. Combine rest of ingredients in saucepan; simmer for 10 to 15 minutes. Combine chili and cheese in double boiler. Serve hot with your favorite chips or crackers. Makes 4 servings. Preparation time: 0:30.
Cook squash slices and onion in boiling water until tender. Drain. Mix sour cream, egg yolks and flour; fold in egg whites. In a 9 x 9-inch casserole dish, layer 1/2 squash, 1/2 sour cream mix and 1/2 cheese. Crumble bacon over cheese. Layer remaining squash, sour cream mix and cheese. Bake at 350° for 45 minutes.
Measure sifted flour. Add salt, baking powder and soda; sift together. Cream the butter; slowly add sugars. Cream until fluffy and light. Add eggs and vanilla; beat well. Add flour. Beat until smooth. Mix in oats and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 12 to 15 minutes or until lightly browned. Makes 5 dozen.
Mix all together. Put in cake pan. Sprinkle 1/2 cup chopped walnuts on top.
Put in casserole. Cook until meat is tender in about a 325° oven. If it gets dryish, add more wine. It is not necessary to flour and brown meat.
Cut chicken up and place in 9 x 13-inch cake pan. Put bell pepper and onion over chicken along with mushrooms. Mix seasonings together and sprinkle over that. Spoon soup (without liquid, straight from can) over top and cover. Bake at 375° for 1 1/2 hours. Serve with rice and a vegetable.
Sift together dry ingredients. Add oil, eggs (one at a time) and plums. Continue beating about 4 minutes. Pour into greased and floured tube pan. Bake at 350° for about 50 minutes. While hot, pour on glaze.
Brown first 4 ingredients together. Add mustard, brown sugar, tomato soup and tomato paste. Mix all together and cook for 15 minutes. Pour mixture over beans. (Do not drain any of the beans.) Bake in a 350° oven for 1 hour.
Mix fruit. Add pudding mix and let stand 10 to 15 minutes. Fold in Cool Whip and chill until ready to serve.
In skillet, put water, margarine, salt and pepper. Add shredded cabbage and bring to a boil. Turn heat down and cook, stirring occasionally. Cook until just tender. Do not over cook.
Bring sugar, syrup, water and peanuts to a boil. Cook on medium high, stirring constantly, until hard crack stage (about 300° on a candy thermometer). Remove from heat, then quickly stir in soda. Be sure to mix completely. Pour onto a buttered cookie sheet. Let cool completely; break into pieces.
At least 3 to 4 hours before serving, place the room temperature roast, sprinkled with seasonings, in a shallow open pan (fat side up), resting on bones or on a rack. Bake for exactly 45 minutes in a preheated 375° oven. Do not add water. Do not cover. Do not baste. Turn off oven. Leave the roast in the oven with the door closed. Do not open oven. Turn oven on again at 375° for 45 minutes before serving. Let stand 15 minutes before serving. Delicious.
In a large skillet, brown ground meat, green pepper and onion. Drain excess fat. Stir in remaining ingredients. Simmer, covered, 15 to 20 minutes, stirring occasionally. Serves 4 to 6.
Mix everything together, except pecan halves and vanilla. Pour into pastry-lined pan. Bake until set, about 40 to 50 minutes, at 375°.
Mix together everything, except nuts, brown sugar and cinnamon, and pour half into tube pan. Mix the brown sugar, cinnamon and nuts together. Sprinkle over batter, then pour rest of batter over all. Bake at 350° for 1 hour.
Combine rice, tomatoes, green pepper, onion and seasonings. Place alternate layers of rice mixture and slices of cheese in a 1-quart casserole. Bake at 350° for 30 minutes. Great to take to those church or family dinners. If you like hot peppers, I add some chopped jalapeno peppers with the green peppers.
Mix all ingredients. Put into pie crust; dot butter on top. Bake at 285° for 50 minutes.
Mix shortening, sugar and egg thoroughly. Stir in applesauce and dry ingredients. Add raisins and nuts. Drop onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix cake mix, pudding, eggs and juice. Mixture will be thick and stiff. Fold in the fruit (1 cup per cake). Add nuts, raisins and coconut. Grease and flour tube pan. Bake at 350° for 50 to 60 minutes.
Peel and cube all vegetables into 1 inch squares. Cut onion and garlic into small dices. Add spices and salt to taste. Warm oil. Saute onion and garlic in oil; add vegetables, spices and water. Turn heat to medium-hot. Cover and simmer for 45 minutes. Serve with lemons, olives and mushrooms.
Preheat oven to 350°. Grease, then flour two 9 x 9-inch pans. Melt chocolate and butter over low heat; cool. Beat eggs, sugar and vanilla until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into pans and sprinkle with remaining nuts. Bake about 40 minutes, or until set. (Brownies will be soft in the center.) Let cool completely. Yields 18 brownies. Enjoy.
Mix all ingredients together in crock-pot or casserole. Cook 3 to 4 hours or in a casserole, bake at 325° for 1 hour. Serves a family of 7.
Break up lettuce in small pieces. Cook ground beef and add onion and taco seasoning mix. Drain well and cool before adding to lettuce. Add shredded cheese, drained kidney beans and diced tomatoes to lettuce.
Toss salad with Vinaigrette Dressing. Serves 6 or 8.
Slice off top of Sheepherder's bread and hollow out (save bread for dipping). Combine all ingredients; heat. Cool to room temperature, add chopped walnuts (optional). Stuff bread with mixture. Put lid on bread and wrap in foil. Place in oven 2 hours at 325°. Can be served with crackers.
Combine all ingredients except bread to make the dip; refrigerate. Slice top of bread off and hollow out the inside, leaving about 1/4 inch thick shell. Cut the excess bread into 1 inch cubes and surround the loaf with the bread pieces for dipping. For best results, mix the dip and refrigerate at least 8 hours before serving. Fill the bread bowl just before serving.
Combine all ingredients using electric mixer. Beat until light and fluffy. Pour into 9-inch pie shells. Bake at 350° until a knife stuck in the middle is clean. Brush brown sugar over top of pies and on crust. This make 2 pies.
Layer in casserole dish the can of peas first, 1/2 can golden mushroom soup, 1/2 cup cheese, can of asparagus (drained), 1/2 can golden mushroom soup and 1/2 cup of cheese. Bake at 350° for 30 minutes.
Mix flour and sugar; moisten with a little of the milk. Add melted margarine, eggs, remainder of milk, vanilla and coconut. Bake at 325° for 30 minutes or until light brown. Makes 1 (9-inch) pie. Bake in greased aluminum pie pans. Will make its own crust.
Mix together; roll a piece of dough the size of a walnut in hands and press flat. Bake 10 to 15 minutes at 350°.
Cook noodles as directed on box. In glass bowl, place cheese (mashed a little) and milk in microwave and cook until cheese is melted, stirring at least once every minute. It takes approximately 4 minutes to melt. Add margarine and then noodles. It's ready to serve. You can brown on top in oven if you would like.
Press crescent rolls in a 9 x 13-inch pan. Bake as for rolls until brown. Layer cream cheese mixture over dough. Put on raw vegetables. Serve as appetizer.
Brown salted chicken with 2 bay leaves and onion cut in slices. The browner the better for flavor. Stir in tarragon and pepper; add flour and chicken broth to thicken. Add sour cream and pour over rice or egg noodles.
Combine oil, sugar and egg yolks. Mix all dry ingredients and add to mixture. Beat all together. Stir in pineapple and nuts. Fold in egg whites carefully. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
In large bowl sift dry ingredients; add raisins. Beat eggs, butter and milk together. Fold into dry mixture. Mix until well moistened - do not beat. Pour into 9 x5-inch loaf pan which has been well greased. Bake 350° for 50-60 minutes. *Note - to make buttermilk: 1 1/2 c. milk and 1/4 c. vinegar. Let stand awhile.
Combine first 5 ingredients in large bowl. Add remaining ingredients and beat at medium speed 2 minutes. Spoon batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until tests done with wooden pick. Remove from pan to wire rack. Immediately brush warm cake with glaze.
Fry onion in 4 tablespoons butter; add flour and water. When thick, add Cheez Whiz. Combine sauce and broccoli; add eggs. Pour in a greased casserole dish and top with buttered bread crumbs, using the remaining 2 tablespoons of butter. Bake at 350° for 45 to 50 minutes.
Mix all ingredients, except cheese. Top with cheese. Bake, covered, at 350° for 45 to 60 minutes.
Cook chicken until done. Remove from container and cook noodles in broth until tender, approximately 7 to 10 minutes. Remove chicken from bone and cut into small pieces.
Combine in saucepan and cook over medium heat until it bubbles and thickens. Stir constantly. Spoon small amounts of hot mixture into egg and stir. Add egg to pudding. Cook 2 more minutes, stirring constantly. Remove from heat. Add vanilla and butter. Blend well. Line a bowl with vanilla wafers. Pour 1/2 pudding and spoon in 1 cup sliced drained strawberries. Put on another layer of wafers. Pour on pudding. Spoon in remaining strawberries. Add juice if desired.
Place peaches and juice (or strawberries) in saucepan with water, boil until tender, adding about 1/2 cup sugar to juice while cooking. Put butter in bottom of baking dish and melt. In small bowl mix flour, 1 cup sugar and milk together until smooth. Pour this mixture into butter. Spread peaches or strawberries evenly over mixture. Add juice to dish. Bake at 350° until top is golden brown (approximately 45 minutes to 1 hour).
Place egg whites, syrup and salt in medium bowl of mixer and whip at a high speed until it will stand in peaks. Gradually add 1/2 cup sugar and continue beating until sugar is well blended and does not taste grainy. Add vanilla and spread on cake. This recipe makes enough for large cake.
Cream butter and sugar together. Add and beat together well eggs, lemon extract and vanilla. Cut up the cherries and pineapple; chop pecans. Mix ingredients well, then add 2 cups plain flour. Mix well. Grease a tube pan or 2 loaf pans. Place in cold oven and bake at 250° for 2 1/2 hours. Store in covered container at least 3 days before cutting. Delicious!
Mix first 5 ingredients well. Put in greased 9 x 13-inch pan. Sprinkle brown sugar, nuts and coconut. Bake at 325° for 40 minutes.
Cook figs and sugar at rolling boil for 10 minutes. Add Jell-O and cook 10 more minutes. Then put in jars and seal. Makes 5 pints.
Drain and rinse dill pickles. In pan, mix sugar, cider vinegar, water and pickling spice. Simmer until clear. Pour over pickles, repacked in jar, while hot. Let stand 2 days in refrigerator.
In saucepan, add water, sugar, lard, raisins, cloves, cinnamon and salt; boil for 5 minutes, then add 3 cups flour, soda and nuts. Bake at 350° until done.
Soak beans overnight. Cook first 5 ingredients approximately 3 hours. Add water, if necessary. Add chicken the last 1/2 hour. Serve soup in bowls. In each individual bowl, add a sprinkle of Mozzarella cheese, a spoon of salsa and a spoon of sour cream. Stir until melted.
Mix cream cheese, sugar and vanilla; spread on cooled crust. Arrange desired fruit on filling.
Sprinkle sugar and cinnamon over crushed breadcrumbs. Beat egg with 1/4 cup Half and Half, salt and pepper. Roll chicken in egg mixture and then roll in crumb mixture. Brown chicken in oil and then arrange pieces in a glass 9 x 13 pan. Cover and bake for 1 hour at 350°. After about 15 minutes in the oven, baste with remaining 1/4 c. Half and Half. Remove cover the last few minutes of baking. Yummy! Serve with scalloped potatoes and fresh green beans.
Mix cream cheese and milk together, then add remaining ingredients. Heat to boiling and then simmer for 10 minutes. Serve with fresh vegetables.
Combine all ingredients except butter. Pour into greased 9 x 13-inch baking dish. Dot with pats of butter and bake for 30 minutes at 350°.
Combine sugar, butter, cocoa and milk; boil 1 minute. Stir in oats, peanut butter, nuts and vanilla. Drop from spoon onto waxed paper.
Combine softened cream cheese, milk, vanilla and salt, mixing until well blended. Add sugar, 1 cup at a time, mixing well after each addition. Fills and frosts two 8 or 9-inch cake layers.
Cook potatoes only until tender. Cool, cube and measure. Sprinkle with 1 teaspoon salt. Combine cottage cheese, sour cream, remaining salt, onion and garlic powder. Mix thoroughly, then fold into potatoes gently. Place in buttered casserole. Top with shredded cheese and sprinkle with paprika. At this point, it may be baked or refrigerated for later use. Bake at 350° for 45 minutes or until bubbly and slightly golden brown. Serves 6 to 8.
Cut steak into 6 or 8 portions, brown in skillet and add ingredients and simmer on low for 2 hours.
Combine sugar and syrup until dissolved in pan. Remove from heat and add butter and peanut butter. Pour over wheat puffs. Drop by tablespoon and refrigerate.
Preheat the oven to 400°. Grease a 10-inch pie plate. In a medium-sized bowl, combine 2 cups cheese and the macaroni; sprinkle into the pie plate. Except for the remaining 1/4 cup cheese, beat the remaining ingredients until smooth for about 15 seconds in a blender on high speed (or for 1 minute in a large bowl with a hand beater). Pour into the pie plate.
Salt chicken and place skin side down in shallow baking dish. Mix remaining ingredients and brush both sides of chicken with mixture. Bake in moderate oven (350°) for about 45 minutes, turning and basting often, until tender. Just before serving, put into a 400° oven for 10 minutes or broil 5 minutes for a crisp chicken (I do boneless, skinless chicken breasts this way, covered; delicious!).
Bake pie shell 10 minutes in 350° oven until brown. Cook hamburger and separate until done. Microwave broccoli and carrots until tender. Combine hamburger (drained), vegetables, soup, mushrooms, Ricotta cheese and 1/2 of the Jack cheese. Put mixture in pie shell. Top with remaining Jack cheese. Bake at 350° for 15 minutes or until heated through and cheese melts. (If desired, add corn, beans or potatoes to mixture before putting into pie shell.)
Combine first 3 ingredients. Cook 2 minutes after it starts to boil. Stir next 3 ingredients. Beat with mixer well. Cool until set.
Drain juice of pineapple. Add Jell-O. Warm over heat until Jell-O dissolves. Mix pineapple and buttermilk. Pour hot mixture over pineapple and buttermilk. Add Cool Whip and blend until there are no lumps. Pour in casserole dish and refrigerate. Best if congealed overnight.
Cook cranberries in 3/4 c. water. Add jell-o and sugar. Mix well. Add pineapple and half the pecans. Pour into clear Pyrex dish. Refrigerate overnight. The next morning, prepare topping. Whip cream cheese, Cool Whip and marshmallow cream together. Spread over cranberry mixture and top with remaining pecans.
Toss lightly with fork until well combined. Put in shallow pan (1-quart baking dish) or shells.
Mash bananas. Add sugar, egg and cooking oil; mix. Add flour, salt and baking soda; mix, but do not overbeat. Add vanilla and nuts. Bake in greased and floured loaf pan. Bake at 350° for 55 to 60 minutes. Makes 1 loaf.
Mix ingredients together. Pour over cooked chicken and place in oven at 350° for 40 minutes.
Melt butter, chopped nuts, chopped dates, 1 can coconut, sugar and vanilla. Cook, stirring constantly, over low heat for 8 minutes. Remove from heat. Add Rice Krispies and mix well. Form into 1-inch balls and roll in remaining can of coconut.
Mix first 8 ingredients and shape into balls. Brown in skillet; remove fat. Heat chili sauce and jelly, stirring constantly until jelly is melted. Add meatballs; stir carefully until coated. Simmer uncovered 30 minutes. Serve hot. (We use a crock-pot.)
Rub pan with cut garlic cloves. Leave in pan. Add water and vinegar. If desired, add chili powder. Cook 2 minutes. Remove garlic. Toss cheese with flour until cheese is coated with flour. Add cheese to liquid. Stir until cheese melts and mixture starts to boil. Slowly add milk, stirring constantly until smooth. Keep warm over candle or hot water. Serve with cubes of toasted garlic bread or if you use chili powder, taco chips may be used. Serve with a simple salad for a complete meal.
Mix beans and all other ingredients. Pour into 9 x 13-inch baking dish. Bake at 400° for about 1 to 1 1/2 hours.
Prepare instant pudding as directed. Add Cool Whip. Mix together. Line bottom of a 9 x 13-inch casserole dish with graham crackers. Cover with pudding mixture. Layer again with graham crackers and remaining pudding. Top this with graham crackers. Spread canned frosting over top of graham crackers. Chill before serving.
Melt margarine in large stainless steel pan. Add sugar, molasses and spices. Stir over low heat until well blended. Stir in egg and baking soda. (Mixture will froth slightly.) Add heavy cream and stir until well blended. Remove from heat and stir in flour. (You may find it easier to mix in last cup of flour with hands.) Cover dough and refrigerate several hours or overnight. Roll out desired amount and shape. Bake at 350°. Extra dough can be refrigerated for several weeks.
Melt morsels in double boiler. Remove from heat, stir in nuts and noodles; mix well. Drop by spoonfuls onto wax paper. Chill 10 minutes. Store in an airtight container.
Arrange apple slices in pie shell until full. Combine sugar, flour and salt. Add half and half; mix well. Cover apples with cream mixture. Sprinkle with cinnamon. Cover with aluminum foil and bake at 375° for 1 hour. Remove foil and bake for 30 minutes longer or until apples are tender.
Cut frozen hot dog buns into thin strips. Place on cookie sheet. Melt margarine. Pour over cut buns. Sprinkle with garlic salt. Bake at 350° for about 30 to 40 minutes or until lightly browned and crunchy.
Mix butter and sugar by hand (please wash them first!). Have the flour measured; add it, a bit at a time. Also add the nuts, alternating flour and nuts until done. If the dough is very sticky, add a little more flour. Wipe your hands off, then put a little flour on your hands as needed while you roll balls of dough (about the size of a walnut and 1-inch in diameter). Place on a greased cookie sheet. Bake in a 350° oven for 20 to 25 minutes (until lightly browned). Cool completely, then shake them in a Baggie of powdered sugar. Recipe can be doubled for holiday baking.
Grind in food processor the squash, onions and green peppers. Add 1/2 cup salt. Cover with cold water and let stand for 1 hour. Rinse and drain. Mix sugar, vinegar and turmeric. Boil mixture for 3 minutes. Add squash mixture to liquids and simmer for 3 minutes. Prepare 6 pint jars and seal. This is great with pinto beans.
Mix sugar, flour and margarine. Blend until you have fine crumbs. Reserve 1 cup of crumbs. To remainder of crumbs, add buttermilk, soda and egg. Mix well. Pour batter into 2 (8-inch) greased pans. Top with cup of reserved crumbs. Bake at 350° for 20 to 25 minutes or until firm in center.
Mix margarine, onion, mustard, poppy seed and Worcestershire sauce together. Split rolls and spread mix on bottom layer. Layer ham and cheese next. Place top on rolls and spread with more mix. Wrap in foil and warm at 400° for 15 minutes until cheese melts. Can be made ahead and placed in freezer.
Cover vegetables with water and stew until soft. Blend vegetables along with cooking water. Add milk and heat. Add salt and pepper to taste.
Combine ingredients and mix well. Shape into 20 meatballs. Place in 9-inch round glass baking dish. Cover with waxed paper. Microwave 8 to 10 minutes on Roast, stirring once. Drain and let stand, covered, about 3 minutes. During standing time for meatballs, microwave Sweet-Sour Sauce.
Beat eggs slightly. Add milk, salt, melted butter and sifted flour. Beat 2 minutes with an electric mixer. Pour into sizzling hot, well-greased muffin pans. Bake at 425° for 30 to 40 minutes. Serve warm.