HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let butter set until soft. Cut crusts from bottom and sides of loaf. Peel off top crust. Cut bread crosswise at 2-inch intervals, a little more than half through loaf. Then cut loaf lengthwise through middle to same depth. Blend rest of ingredients with butter. Spread on top and sides of loaf and then in cuts. Place on rack in baking pan. Bake in 375° oven 15 to 20 minutes or until well browned.
Place 3 heaping tablespoonfuls of mix in cup; fill with hot water. Powdered coffee creamer can be added to give it a richer flavor.
Brown meat in just enough oil to keep from sticking. Add garlic, onions, oregano and red pepper flakes. To this add 2 cans tomato sauce. Stir well and continue to cook. Add chili powder and kidney beans, undrained. Add 1 1/2 teaspoons cumin if desired. Simmer mixture, uncovered, adding small amounts of water if too thick; stir occasionally. Cook at least 2 hours.
Mix first six ingredients. Add and mix next ingredients. Add zucchini. Place in greased and floured 9 x 13-inch pan. Top with 1 cup each chocolate chips and nuts. Bake at 325° for 45 minutes.
Mix marinade (soy sauces, beaten egg, honey and garlic powder). Pour over wings and marinate overnight.
Blend all ingredients, except parsley and poppy seed. Chill until fairly firm. Shape into 1 large or 2 small logs. Roll in minced parsley and poppy seed to garnish. Refrigerate several hours. Remove (log or logs) for about 20 minutes before serving. Serve with crackers or cocktail bread.
Measure warm water into a 2-cup measuring cup. Add yeast and sugar; dissolve completely. In a large mixing bowl, sift flour. Add shortening to flour and gradually add yeast mixture until dough is smooth and not sticky. Let rise 1 hour. Make rolls size desired; put in greased pan. Let rise at least 1 hour. Bake at 400° in preheated oven for 10 to 15 minutes.
Preheat oven to 350°. Make cake according to directions. Spread peanut butter on top of both layers, then spread icing all over the cake.
Butter 9 x 13-inch baking dish. Dump in undrained pineapple and pie filling. Spread in pan. Pour cake mix (dry) over top. Sprinkle with nuts. Slice butter in chunks and spread over top. Bake at 350° for 1 hour.
Make cake according to directions on box. Pour 1/2 mixture in a greased and floured pan and bake at 350° for 10 minutes. Melt caramels with milk over low heat to make a sauce. Remove cake from oven after the 10 minutes and pour sauce over cake. Sprinkle with chocolate chips and pecans. Pour remaining batter over cake and sauce. Bake an additional 17 to 20 minutes longer or until done.
Mix meat, seasonings, bread crumbs, water and onion. Form into 24 small balls. Roll in flour; brown in hot fat. Mix soup and water; pour over meat balls. Cover; simmer for about 30 minutes. Makes 6 servings.
Add soda to potato immediately. Add remaining ingredients. Mix well. Steam 2 to 3 hours in double boiler.
Cream shortening and sugars; add eggs. Mix all dry ingredients together, then add to sugar mixture. Add vanilla and cinnamon, along with nuts or raisins. Drop by spoonfuls onto greased cookie sheet. Bake at 350° about 12 to 15 minutes or until brown.
In a large bowl, add chicken, salsa and cilantro. Spread 1/3 of this mixture on bottom of 9 x 13-inch baking dish. Arrange 1/2 of lasagne on top of sauce. Combine Ricotta cheese, eggs, olives, green chilies and 1 cup Mozzarella cheese. Spoon 1/2 of Ricotta cheese mixture over lasagne. Repeat, ending with sauce. Cover tightly with plastic wrap and microwave on High for 25 to 30 minutes, turning 1/4 way every 5 minutes. Remove from oven and uncover; sprinkle remaining cheese over top. Let stand 5 to 10 minutes as cheese melts.
Combine all ingredients folding gently. Do not break up crab lumps. Form into crab cakes and place on baking sheet. Bake at 350° for approximately 25 minutes. Brown under broiler.
Add the sherry to the langostinos in a bowl. Place the bread crumbs in another bowl and pour the evaporated milk over them. Add the cheese, dry mustard and nutmeg to the bread mixture. Combine the langostinos and bread mixture and place in a flat casserole dish. Put the remaining bread crumbs (crust pieces) and melted butter on top. Bake at 350° for 1 hour.
Brown meat with onions and celery. Combine tomato juice, catsup, tomato soup, chili beans, salt, chilli powder, paprika, sugar and pepper. Add browned meat, onion and celery. Cook together so all blends. Last, add cooked macaroni, the desired amount you wish.
Dice 6 to 8 stale hard rolls. Whisk milk, eggs and dash of salt and pour over bread. Let sit. Chop one small onion. Cook onion in butter and parsley. Add to bread. Add flour and mix well. With wet hands, form balls. Place balls gently in boiling salted water. Boil 10 to 15 minutes. Place on rack to dry. Serve with melted butter and parsley. (After cooking, can be frozen. Put in buttered pan to reheat in oven or can microwave to reheat.)
Cut the Monterey Jack cheese into 1/2-inch squares. Combine all remaining ingredients. Bake at 375° for 25 minutes or until bubbly hot.
Combine first 3 ingredients in a small bowl, stir well; set aside. Combine turkey and next 4 ingredients in a medium bowl, blend well. Divide meat into 4 equal portions, shape into 1/2-inch thick oval patty. Sprinkle bread crumbs on wax paper, press patties in bread crumbs lightly coating each side. Place patties in shallow baking dish coated with Pam. Bake at 450° for 8 minutes, drain. Turn patties over, spoon tomato mixture evenly over patties. Bake an additional 8 minutes or until sauce is bubbly. Sprinkle with cheese, bake until cheese melts. Garnish with fresh parsley. Makes 4 servings, with 280 calories per patty and 1/4 cup sauce.
Recipe can be halved. Recipe takes 5 days. Do not refrigerate while doing this recipe.
Grease 9 x 13-inch pan. Layer cherry and pineapple. Then sprinkle the dry cake mix evenly over the cherry-pineapple layer. Slice margarine and lay evenly over the dry cake mix. Sprinkle nuts over, then coconut. Bake at 350° for 50 minutes or until golden brown. Cool for at least 30 minutes before serving. Serve with ice cream-cobbler style.
Soften cream cheese and beat well with electric mixer. Add all other ingredients except crabmeat and 1/4 cup grated cheese. Stir crabmeat into mixture. Top with remaining 1/4 cup of grated cheese. Bake at 325° about 30 minutes, uncovered. This can be made ahead and frozen, unbaked. Bring to room temperature before baking. Use king size corn chips for dipping.
Break up angel food cake and spread over bottom of a very large dish. Mix the instant pudding according to directions on box and pour over cake. Spread Cool Whip over the pudding. Mix strawberries and glaze together and spread over Cool Whip. (Chill.)
Heat 1-inch cooking oil in skillet to 360°. Slightly beat egg in small bowl. Stir in milk and pickle liquid. Add pancake mix. Stir until smooth. Dip pickle slices, one at a time, into batter. Fry in oil for 1 to 2 minutes until lightly browned. Remove with slotted spoon and drain on paper towels.
Prepare 11 x 14-inch pan with nonstick spray or margarine and flour. Sprinkle coconut and nuts into bottom of pan. Follow directions to prepare German chocolate cake mix. Pour cake mix over coconut and nuts.
Preheat oven to 350°. Combine hamburger with salt and pepper. Put meat in the bottom of lightly greased 1 1/2 quart casserole dish. Top with layers of onions, carrots and ending with potatoes, sprinkle with salt and pepper. Combine soup with water. Pour over and bake 1 1/2 hours.
Mix milk, lemonade, pineapple and Cool Whip by hand. Add enough marshmallows, coconut and pecans to make slightly stiff. Add some cherries and a dash of food color to make it pretty.
Boil potatoes with skins until almost done. Rinse and let cool. Peel skins and grate them into a large bowl. In saucepan, add grated cheese, milk, whipping cream, dry mustard, salt, pepper and nutmeg. Heat until cheese is melted. Pour mixture over potatoes and mix. Add a few butter pats and paprika. Let cool. Refrigerate 24 hours. Cook approximately 1 hour at 300° or until hot all through.
Beat egg whites, adding some sugar. Beat until stiff, but not dry. Beat egg yolks. Add sugar, milk and cinnamon; fold in whites. Add flour, baking powder and nuts. Fold in by hand. After dough is mixed, refrigerate before rolling and cutting. Roll dough (not too thin) and cut with star cookie cutter. Bake at 350° for 10 minutes (do not bake too long); cookies should be soft and chewy.
Brown ground beef with onions. Drain. Mix meat, soup, and rotel together until well blended. Spray bottom of a 9x13 inch pan, cover bottom of pan heavily with nacho chips. Pour meat mixture over chips. Cover with cheese. May add more cheese if you are a cheese lover. Bake at 400° until cheese is melted and begins to brown.
Dissolve yeast in warm water. Add enough milk to make 1 cup. Add remaining ingredients. Roll out on floured board and cut out. Cook in a 400° oven until done.
Throw everything, but vanilla, into a large saucepan. Heat at low heat until butter melts. Increase heat until mixture boils. Allow mixture to boil for 4 to 7 minutes, stirring constantly. (Beware, it will stick or scorch.) Remove from heat and add vanilla. Serve while hot. Makes about 1 quart of gravy. Unused gravy can be stored in the refrigerator in a fruit jar and used indefinitely.
Mix apples, cabbage and peanuts together. In small bowl, mix peanut butter, honey and mayonnaise together. Pour over cabbage mixture and toss together.
Defrost Cool Whip. Drain fruit well. Mix pistachio pudding with Cool Whip. Fold in fruit. Put in dish and cool. Will firm up in 1 hour or more.
Dissolve lime Jell-O in 1 cup of hot water. Add marshmallows, cream cheese and undrained pineapple. Beat mixture until lumps disappear. Cool. After mixture is cool, add celery, nuts, mayonnaise and whipped topping. Pour into shallow pan or dish; refrigerate until firm. Dissolve strawberry Jell-O in 2 cups hot water. Refrigerate just until cooled. Pour strawberry Jell-O on top of first mixture that has set. Allow to cool. Store in the refrigerator.
Boil potato with skin on until well done. Peel and mash very fine. Add vanilla and milk; mix well. Add powdered sugar until like stiff dough. Roll on wax paper sprinkled with powdered sugar to about 1/4-inch thickness. Spread with peanut butter; roll like jelly roll. Make rolls about 1 1/2 inches in diameter. Slice about 3/8-inch thick.
Cut chicken into bite-sized pieces. Mix bread crumbs, cheese and spices. Dip chicken in margarine; then dry mixture. Place in a single layer on baking sheet lined with foil. Bake at 400° for 20 minutes.
Saute the chopped onion until tender. Add 1/2 cup honey sweetened barbecue sauce to onion. Add this sauce to contents in pita pockets. Serve with lots of napkins!
Preheat oven to 325°. In a skillet, saute nuts in butter until hot. Add rest of ingredients. Arrange nuts in shallow pan and bake for 20 minutes.
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. Combine and blend eggs, sugar, oil and vanilla. Sift dry ingredients. Stir into egg mixture and mix well. Fold in apples and nuts. Pour into prepared pan. Bake at 350° for 1 hour.
In microwave bowl (large) melt oleo. Add seasonings. Pour over cereal and nuts. Microwave 6 minutes on High, stirring after each minute. Add pretzels before last minute. Spread on newspaper to cool.
Grease Pyrex dish with the butter. Pour in rice and water. Arrange birds on rice. Mix sour cream, sherry and cream of mushroom and cream of chicken soup thoroughly. Pour over birds and cover with foil. Cook 1 hour covered and 10 minutes uncovered at 350°.
Preheat oven to 350°. Brown ground chuck with onions and green peppers. Drain. Prepare taco seasoning mix according to package directions. Add taco seasoning mix to meat. Mix in 8 ounces Cheddar cheese. Press crescent rolls into 10-inch glass pie plate to form crust. Pour chuck/taco mixture into crust. Top with remaining cheese. Bake 12 to 15 minutes or until crust is golden brown. Cool 10 minutes before serving. Garnish with lettuce, tomatoes and sour cream.
Stir together, fill and roll tortillas, and lay in 9 x 13-inch pan. (You may freeze this at this point.)
Arrange beef in bottom of a deep pan. Roll each piece of chicken breast with a piece of bacon, and put on top of beef. Top with mushroom soup and sour cream. I mix the two together. Bake at 275° for 3 1/2 hours. Cook uncovered.
Salt and pepper pork chops. Fry until brown. Mix soup and sour cream together. Pour over pork chops. Bake at 350° for about 1 hour or until pork chops are done.
Melt butter in skillet; saute onion. Add squash and water. Cover and steam for 5 to 8 minutes. Add sugar, Accent, salt and pepper.
Pack cucumbers tightly almost to top of gallon glass jar. Add salt, spices and alum. Cover with white vinegar. Let set 6 weeks. Rinse cucumbers and jar to remove spices. Layer cucumbers with a layer of sugar (1 cup at a time) until 8 cups of sugar have been used. Fill to top of jar. Shake until liquid forms. Keep at room temperature. May be put in the refrigerator to chill before serving.
Leave out enough beef to roll cheese ball in. Mix all ingredients together. Form into ball and roll in remaining dried beef. Serve on your favorite crackers.
Thaw frozen fish. Cut into one-inch pieces. Saute celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer 30 minutes. Add fish and simmer 15 minutes longer. Remove bay leaf. Divide rice into 6 bowls. Fill with gumbo. Serves 6.
Stir together turkey and next 9 ingredients in a bowl. Cover and chill at least 30 minutes. Serve over salad greens. Serves 6.
In skillet, cook ground beef and onion until browned. Drain off fat. Sprinkle meat mixture with chili powder, salt and garlic salt. Stir in undrained tomatoes, kidney beans, raw rice, water and green peppers. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat until cheese melts, about 3 minutes.
Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear. Stir in a few drops food coloring. Stir in remaining berries, saving 1/4 cup for garnish. Pour into crust. Chill until firm, about 3 hours. Top with Cool Whip and garnish with berries. Serves 6.
Mix all ingredients drop by tablespoon into 1/2 inch oil in skillet. Fry until golden brown.
Grease and flour tube pan and preheat oven to 350°. Blend eggs, oil and sugar until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples and nuts. Pour in tube pan and bake for 1 hour. Let cool in pan for about 30 minutes.
Cream butter and sugar; add eggs one at a time, beating well after each. Add preserves, flour, cinnamon and cloves. Mix soda with buttermilk and add to mixture. Add pecans and vanilla. Stir well. Pour into loaf or tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 15 minutes before removing.
Cream sugar, shortening and eggs. Add sifted dry ingredients. Add vanilla and oatmeal (1 cup at a time). Mix well. Chill several hours. Form into balls and roll in powdered sugar. Bake 10 minutes at 375°. Do not overbake.
Grease a 9 x 13-inch baking pan and place chicken in it. Mix rest of ingredients and pour over the chicken. Bake uncovered at 350° for 1 hour or until tender.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until well mixed. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature; cut into squares. Yields 3 pounds.
In a large bowl, combine all candied fruit and raisins. Pour sherry over fruit. Soak overnight. Cream butter and sugar; beat in eggs until very light. Add flour (reserve a little to flour fruit).
Combine the brown sugar, milk and butter in a saucepan and cook until sugar is melted and mixture bubbles up. Serve hot or cold over sliced bananas. For a more elaborate dessert, this may be served with whipped cream or whipped evaporated milk. Makes 5 servings.
Grease pie plate. To egg whites, add sugar, vanilla, Ritz crackers and nuts. Pour in pie plate and bake 25 minutes at 325°. Cool crust. Whip the cream; add powdered sugar. Cover baked pie and top with coconut. Let stand overnight in refrigerator.
Lightly grease pan with oleo. Place fruit and juice in pan on stove. Heat until warm. Drop dough by tablespoon. Cook 20 minutes, slow. Good with Cool Whip or ice cream topping or plain. May also be microwaved.
In shallow, greased baking dish, mix soup, water, mushrooms, rice, paprika and half of the pepper. Place chicken over rice mixture and sprinkle with remaining pepper. Cover and bake at 375° for 45 minutes. Uncover and bake for an additional 15 minutes to brown chicken.
Combine first 5 ingredients in a large bowl. Stir in pecans and raisins. Make a well in center of mixture. Combine egg, applesauce and oil; add to dry ingredients, stirring just until moistened. Spoon mixture into a greased and floured 8 1/2 x 4 1/4 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. Remove from pan. Let cool on wire rack.
Pour this mixture over chicken and vegetables. Bake at 425° until brown (about 30 minutes).
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder. Add chicken mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add pineapple, oranges and coconut; toss gently. Sprinkle with nuts. Serve on salad greens if desired.
Heat oil in skillet. Saute ham in oil. Gradually stir in liquid. Add (uncooked) rice. Cover. Simmer 5 minutes. Stir in parsley and olives.
Cook macaroni; drain. Place soup in a saucepan; add milk and mayonnaise, gradually. Heat until smooth. Combine macaroni, tuna, onion, pimento, peas, salt, pepper and mushroom mixture. Mix well. Pour into buttered casserole dish and sprinkle with grated cheese and potato chips on top. Bake in a 350° oven until heated through and cheese is melted, about 15 to 20 minutes.
Cook shrimp in boiling water for 5 minutes. Drain and place in a 2-quart casserole. Sprinkle with lemon juice, salad oil and melted butter. Cook rice and drain; refrigerate all.
Mix and press in 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. Let cool while doing filling.
Combine all ingredients together in a small bowl; stir until smooth and drizzle over warm cake.
Mash potatoes, cheese and other ingredients. Rub lump of butter on top. Chill overnight. Bake at 350° for 45 minutes to 1 hour.
Mix flour, sugar, milk, butter, baking powder, vanilla and salt and put batter in a 9 X 13-inch greased and floured jelly roll pan.
Mix all ingredients (except bacon) together. Put in a baking dish and add bacon slices on top. Bake at 350° for approximately 45 minutes to 1 hour.
Layer in following order in baking dish: stuffing, chicken and broccoli. In medium saucepan, combine the broth, margarine, flour, milk, sherry and egg. Cook all until thickened; pour over layers in the baking dish. Top with grated Cheddar cheese. Bake at 350°, uncovered, for 30 to 35 minutes.
Cook noodles; drain. Add tuna and mushroom or chicken soup and milk mixture. Put in casserole dish and sprinkle top with grated cheese. Cook at 425° for 10 minutes. Or microwave it 3 to 5 minutes, just until cheese is melted. Stir. Use microwave dish.
Saute onion in butter or bacon grease in large skillet until transparent. Add okra slices and saute 5 minutes longer. Add remaining ingredients and simmer covered for 20 minutes. Yield 6 servings.
Crush cookies in food processor. Combine cookies, soft ice cream and Cool Whip. Pour into 9 x 13-inch pan and freeze.
Cheese needs to be at room temperature. Mix together and form into 2 balls. Cool. Roll in chopped nuts on foil.
Using a large bowl, add shortening and sugar to hot mashed potatoes. Add beaten eggs. Dissolve yeast in lukewarm potato water and add sifted flour and salt. Let rise in covered bowl until double in bulk. Pat out in greased pans to 1/2 inch thickness. Let rise 1 hour. Use four pans 11 x 7 x 2 inches. Indent and fill holes with plenty of butter. Sprinkle generously with brown sugar and cinnamon. Bake at 375° for 20 minutes.
Crumble cookies in a 9 x 13-inch glass dish. Reserve 1/2 cup to sprinkle on top. Pour margarine over cookies.
Bring 2 cups of water to boil. Mix cold water, cornmeal and salt together. Add slowly to boiling water. Bring to boil; cover immediately. Simmer for 10 minutes. Meanwhile, crumble and fry sausage; drain off fat. Add cooked sausage to cornmeal mixture. Put in loaf pan and refrigerate for several hours. When ready to use, slice, roll in flour and cook in oil until golden brown. Serve immediately with butter and syrup or jelly.
Mix bananas, sugar, shortening and eggs well, then add rest of ingredients. Pour into a loaf pan and bake at 350° for 35 minutes.
Melt together chocolate bark and peanut butter. Add Rice Krispies, peanuts and marshmallows. Stir all together and drop by spoonfuls on wax paper.
In large saucepan, simmer sugar, coffee, shortening, raisins and apples for 10 minutes. Stir occasionally. Cool 10 minutes. Blend the remaining ingredients and stir into mixture. Pour batter into well-greased and floured pans. Bake at 350° for 20 to 30 minutes. Cool and dust with powdered sugar. Water can be substituted for coffee. Candied fruit may be added for an easy fruitcake. Recipe dates back to 1929.
Grease or spray casserole. Preheat oven to 350°. Cook broccoli, drain and arrange in 1 1/2-quart greased casserole. Simmer chicken in small amount of	water 35 minutes. Drain chicken and arrange on broccoli. Mix next 4 ingredients and pour over top. Sprinkle cheese. Mix bread crumbs with butter and top. Bake 25 minutes and serve over rice.
Beat egg yolks until lemon colored. Add sugar. Grate lemon rind into this. Add lemons (juice and rind) and oleo to eggs and sugar. Pour into unbaked pie crust. Beat egg whites stiff for meringue. Bake at 325° until almost set. Spread meringue on top of pie and brown.
Combine eggs,	sour cream, sugar, flour and vanilla. Beat at medium speed with electric mixer. Stir in raisins and nuts. Bake at 400° for 10 minutes then reduce to 350° and bake for 30 minutes.
Brown ground beef with diced onion and garlic salt. Drain and cool completely. Mix with the remaining ingredients and serve.
In a large mixing bowl, add ingredients. Mix thoroughly and add 2 1/4 cups flour and mix again. Drop on ungreased cookie sheet and bake in 400° oven for approximately 12 minutes. Makes about 3 dozen medium sized cookies. Moist and yummy.
Brown the meat; drain. Stir in tomato sauce, water and seasoning mix. Simmer 5 minutes, stirring occasionally. Add beans; mix lightly. Press dough onto bottom and sides of greased 12-inch pizza pan; prick with fork. Bake at 425° for 7 to 8 minutes until browned. Cover with meat mixture and cheese cubes. Continue baking until cheese is melted. Top with remaining ingredients. Serve with guacamole if desired. Serves 4.
Cook potatoes in salted water until tender; drain well. Place in 11 x 14-inch baking dish. Blend flour and margarine in saucepan. Add milk and cheese. Cook over medium heat until cheese melts, stirring constantly. Pour over potatoes. Bake at 400° for 15 minutes.
Thaw frozen bread dough. Spread in slightly oiled pan. Layer salami, pepperoni and cheeses. Overlap edges to form a log, sealed at the edges. Bake at 350° for 25 to 30 minutes.
Cream butter, shortening and brown sugar thoroughly. Gradually add sugar. Continue creaming. Add eggs, one at a time, beating thoroughly after each addition. Sift baking powder with flour; add alternately with milk, beginning and ending with flour. Add vanilla and blend well. Turn batter into a well-greased and floured 10-inch tube pan and bake at 325° for 90 minutes or until cake test done. Cool in pan 15 minutes before turning out of pan.
Combine all ingredients, put into 2-quart casserole. Sprinkle on French fried onions and bake 30 minutes in 350° oven.