HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter, add dill seed, parsley and cheese. Separate biscuits and cut into quarters. Toss biscuit pieces in butter mixture. Flatten biscuit pieces so edges touch in pan. Bake at 425° about 20 minutes. Very good for appetizers.
Grease a 9 x 13 pan. Dump ingredients one item at a time in order on top of each other in the pan. DO NOT STIR.
Put lard, peanut butter and suet in double boiler and melt. Pour over dry ingredients and mix. While still hot, pour in containers (cottage cheese cartons or tuna cans; plastic is best). You can also pour this into pine cones to hang up. Serves about 731 birds.
Chop the zucchini and onion; mix them with salt and let stand overnight.
Beat oil, sugar and eggs until well mixed. Stir in vanilla, nuts and chopped apples. Sift together dry ingredients; stir in batter until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes or until brown.
Add juice to egg and beat with fork, then add oil and cake mix. Use an electric mixer to cream the batter. Scoop out batter by teaspoonful and place 2-inches apart on a cookie sheet. Place a pecan half or slice of cherry on top. Bake for 10 minutes at 350°.
Melt butter in 9 x 9 or 8 x 10-inch pan. Sprinkle graham cracker crumbs into butter. Layer coconut, butterscotch chips, chocolate chips and pecans. Drizzle top with Eagle Brand milk. Bake at 325° for 45 minutes. Allow to cool completely before slicing.
Mix together thoroughly first 4 ingredients. Then add next 5 ingredients and mix. Form into balls and place about 2-inches apart on greased baking sheet. Bake 6 to 7 minutes at 375°. Do not overbake. Roll in confectioners sugar while still warm.
Note: Need 1 medium size flowerpot (8-inch, plastic), 1 bunch artificial flowers and 1 small shovel (optional).
Bring water and sugar to a boil. Add frozen orange juice, cold water and crushed pineapple. Mix thoroughly. Remove from heat. Slice bananas and chop whole jar of cherries and add to liquid mixture. Stir mixture and pour into plastic container with a top. Put in freezer until frozen.
In a skillet, melt butter and add chopped celery and onion; saute until tender. Reserve 1/2 cooked shrimp and chop fine the other half. Combine with celery and onion. Stir in the bread crumbs, egg and 3 teaspoons of Worcestershire sauce; mix well. Place stuffing on each fillet; roll tightly and fasten with toothpicks. Place in shallow baking dish; set aside.
Sauce celery and onions in 1 tablespoon oil. Take out and put meat in pan. Brown well. Combine all other ingredients and bake in a 3-quart casserole for 1 hour at 350°.
Mix 2/3 cup of peanuts, wafers and melted butter together. Put in a 9 x 13 x 2-inch pan. Bake 10 minutes at 350°. Let cool. Mix cream cheese, peanut butter and powdered sugar until smooth. Fold in 2 cups Cool Whip. Layer over crust and refrigerate. Mix pudding and milk. Pour in pan over first mixture and refrigerate. Put rest of Cool Whip on top and sprinkle with remaining peanuts and candy bar (grated).
Mix ingredients (except soup and 1 can water) and pat into a cookie sheet with sides. Let sit in refrigerator overnight. Cut in 3 x 3-inch squares. (You may freeze squares at this point to be used later.) Roll squares in flour. Brown. Put in casserole dish. Cover with beefy mushroom soup and water. Cover with foil. Bake at 400° for 1 hour or until done. Take foil off for the last 5 minutes.
Cook broccoli from 8 to 10 minutes in salt water. Drain water, add cheese and 1/2 stick butter. Stir until melted. Pour in buttered casserole dish. Crush crackers and melt remainder of butter and add crumbs. Pour over top and bake at 350° for 20 minutes.
Heat oven to 350°. Mix all ingredients together and shape into small balls. Put on ungreased cookie sheet and cook 10 minutes.
Mix and boil ingredients, then add 4 cans of medium beets and heat thoroughly.
Oil large shallow baking dish. Cut tomatoes horizontally and place cut side up in the dish. Sprinkle with salt and pepper. Combine parsley, basil and garlic and sprinkle over the tomatoes. Drizzle 1/4 teaspoon of oil on each tomato half. Bake at 400° for 20 to 25 minutes. Serve warm or room temperature. Makes 6 servings, 1 tomato each.
Chop corned beef in a mixing bowl. Stir in onion or vegetable dip package. Add in sour cream and stir. Then add mayonnaise and stir. Mixture should be very smooth. Cut a round hole in the Hawaiian bread and set aside. Pour corned beef mixture into the center of the bread. Cut the bread that was removed from round loaf into bite-size pieces for dipping in the corned beef dip. Great appetizer for football games or small parties.
Mix well in bowl. Form into balls and place on a cookie sheet. Place in fridge until chilled.
Blend ingredients with a fork. Crumble yolk of the hard-cooked egg and crumble on top. Serve with fresh vegetables.
Mix all together in 9 x 13-inch pan and bake at 350° until hot.
Marinate steaks all day or overnight. In bowl, prepare mix according to package directions. Add beef; marinate in refrigerator. Add vegetables to beef, toss to mix and marinate about 10 minutes. Arrange meat and vegetables alternately on skewers, packing tightly. Broil or grill to desired doneness. Good with cooked rice and hot rolls.
Blend all ingredients. Serve with potato chips or crackers. Makes 2 cups dip.
Layer first 2 ingredients for crust (13 x 9-inch dish). Mix butter, sugar, vanilla and eggs. Layer bananas. Top with pineapple,	then Cool Whip, pecans, cherries and chocolate. Refrigerate.
Mix first 4 ingredients in blender. Put half of cheese in pie shell. Add broccoli, onion and bacon on top of cheese. Top with remaining cheese, then pour mixture from blender over top. Bake at 350° for 45 minutes.
Combine all ingredients in casserole with a cover and bake 5 hours at 250°.
Melt butter in a 9 x 13-inch pan. Mix ingredients except cheese (do not drain broccoli). Pour batter in pan; sprinkle with cheese. Bake at 375° for 30 minutes or until brown.
Combine butter, oil and sugars in large bowl; mix well. Add eggs; beat 1 minute until well blended. Add vanilla; beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen cookies.
Cook cranberries, water and sugar until berries pop. Stir in jello and let cool. Add grapes, nuts and pineapple. Refrigerate until firm. Great for the holidays. Use Cranberry Salad in place of cranberry sauce for holiday dinners.
Fold all ingredients together and bake in greased casserole. Top with 1/2 cup grated Cheddar cheese, 1/2 stick butter and 1 cup stuffing mix. Bake at 325° for 45 minutes.
Crumble 3 slices of bread and place in bottom of casserole. Chop chicken and place over crumbs. Combine mayonnaise, eggs, milk, chopped peppers, celery, onion and salt. Pour over chicken. Spoon soup over all. Crumble 3 remaining slices of bread and put on top. Chill one hour or overnight. Bake 50 minutes at 325°.
In large mixer bowl, dissolve yeast in warm water. Add buttermilk, sour cream, 2 1/2 cups of flour, shortening, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well floured board and knead 5 minutes or about 200 turns (shape immediately). Let rise 1 hour before baking. (Dough is ready if impression remains.) Bake at 375° for 20 to 25 minutes.
Melt margarine; mix all other ingredients. Pour into pie shell and bake at 300° until done, about 30 minutes.
Mix cocoa, sugar and milk in a saucepan. Bring to boil over medium heat. Cook to 250° or hard boil stage. Remove from heat and stir in butter and vanilla. Pour into a 9 x 9-inch casserole dish that has been buttered.
Preheat oven to 325°. In large bowl beat eggs foamy. Add flour and sugars. Beat. Blend in butter. Stir in chips and nuts. Pour in pie shell. Bake in 1 hour. Serve warm. Recipe may be doubled. Freeze 1 pie for later.
Drain fruit. Combine with coconut and marshmallows in serving bowl. Stir in sour cream. Chill for several hours. Yields 5 servings.
Sift dry ingredients; cut in butter. Add milk to make a soft dough. Knead about 20 turns; roll to a 1/2-inch thickness and cut with a 2-inch cutter. Bake at 450° for 10 to 12 minutes. Makes 12 to 14 biscuits.
Beat until light and fluffy. Add vanilla and flour. Mix thoroughly. Put half in bottom of 9 x 13-inch pan. Spread filling on batter. Top with rest of batter. Bake 35 minutes in 375° oven.
Combine the first 5 ingredients in a heavy skillet. Stir constantly over medium heat until boiling. Boil 3 minutes. Can do in microwave. In a buttered large bowl, toss the cereal, raisins and nuts. Pour hot syrup over cereal mixture. Stir to coat. Spread on 2 buttered baking sheets. When firm, break into pieces.
Melt margarine. Dip chicken in margarine. Roll chicken in Ritz crackers. Place chicken in casserole dish; cover with leftover Ritz crackers and margarine. Cover with aluminum foil. Bake at 350° for 40 to 45 minutes. Take foil off. Bake for 5 minutes, until golden brown on top.
Shell shrimp; cut out vein along outside curve. Rinse, drain and refrigerate shrimp until ready to use them. Cut green peppers into 1/2-inch pieces. Chop onions. Place all vegetables in automatic skillet or large, regular skillet; add oil and saute at 375° (medium heat) until tender. To tender vegetables, add salt, pepper, paprika, Tabasco and tomatoes. Cook at 225° (medium-low heat) 15 minutes, stirring occasionally. Add shrimp and cook just until shrimp get done. Turn automatic skillet to 150°. Mound shrimp mixture in center of skillet. Add parsley to cooked rice; spoon ring of rice around shrimp. (Or transfer shrimp from regular skillet to platter and surround with rice.) Makes 8 to 10 servings.
Cook potatoes in water until firm (more water may be added). Add onion, pepper, salt, garlic and milk. Cook until milk is hot. Add bacon and ham. Mix flour and butter together in a bowl until mixture becomes thick and brown in color. Stir in soup a little at a time briskly. Make sure soup is hot when adding. Simmer 20 minutes. Repeat the process if soup is not thick enough.
Mix first 3 ingredients. Let set together in refrigerator for 2 hours. Bake white cake mix; cool. Split cake so you have 4 layers. Put coconut mixture between layers. Wrap in Saran Wrap, then foil. Let set in refrigerator for 3 days.
Drain steaks and cut into 1/4-inch wide strips. Brown strips in hot oil. Add mushrooms and onion soup mix. Heat to boiling. Put the flour into the sour cream and blend. Combine with first mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over hot noodles or rice.
Pop the corn and keep warm. Mix first 3 ingredients and cook to soft ball stage. Flavor with vanilla. Mix with corn and shape into balls (grease hands first). Makes about 50.
Place picnic ham in a large pot, cover with cold water. Cut up 1 large onion in pot, add bay leaf, 2 cloves garlic and one green pepper (cut up).	Boil until done, about 1 hour. Remove from heat and let cool. Trim	away all lean meat and cut in 1-inch pieces. In saucepan heat a little oil. Put in 3 large onions (cut up) and 2 large peppers. Saute until a little brown, stir in meat and spaghetti sauce. Mix well. Cook about 10 minutes. Serve with hot rice or bread.
Spray 9 x 11 baking pan with non sick spray. Combine rice and salsa. Spread in the prepared pan. Arrange burritos evenly over the rice mixture. Top with chilies, sprinkle with shredded cheese and garnish with sliced olives. Bake at 350 degrees for 45 to 50 minutes. Can serve with sour cream and extra salsa.
Saute onion and mushrooms in oil. Add cream of mushroom soup and water. Mix together and then add pork chops. Cover and simmer over low heat for approximately 40 minutes or until pork chops are tender. Serve with boiled rice and broccoli florets.
Using a small juice glass or cookie cutter, cut a hole in the center of each slice of bread. (Save these for bread crumbs or feed the birds.) Melt 1 tablespoon of margarine in a large skillet on medium low. Place 3 slices of bread in skillet. Crack an egg and place it in the hole in one of the slices of bread. Repeat with other two slices. Cook for about 1 to 2 minutes and then flip slices with spatula. Cook 1 to 2 minutes more.
Stir by hand; mix well. Pour in 9 x 13-inch pan. Bake 25 to 30 minutes at 350°.
In a large skillet, brown beef and onion. Drain. Stir in rice, tomatoes, corn, salt and pepper sauce. Mix. Pour into a 13 x 9 x 2-inch baking dish. Combine crumbs and margarine; sprinkle on top. Bake at 350° for 30 minutes.
Brown hamburger, add tomato sauce, spices and simmer. Put in casserole dish, sprinkle cheese on top. Divide crescent rolls and spread sour cream on each. Roll into a crescent and place on top. Bake at 350° for 35 minutes.
Sift together 1 1/2 cups flour, baking powder and salt. Cream butter until soft. Beat in sugar, egg, vanilla and cream. Stir in flour mixture. Gradually add the remaining flour until the dough is just stiff enough to roll. Chill thoroughly. Place on lightly floured board and roll 1/8-inch thick. Cut with a floured cutter as desired. Place on a greased baking sheet. Put in moderate oven (375° to 400°) for 8 to 10 minutes. I put a cup of walnuts or pecans in my dough.
Mix green beans, mushroom soup, milk and 1/2 can of fried onions. Place in glass baking dish. Bake on High for 10 minutes in microwave. Remove from oven; top with the fried onions left. Return to microwave for about 3 minutes on High. Or, bake in the oven at 350° for 30 minutes.
Mix all ingredients well. Pour into dish. Let chill at least 4 hours or overnight before serving.
Cook noodles according to package directions. Place casserole dish in a preheated 250° oven for 10 minutes. Place noodles in warmed casserole dish. Beat together the softened butter and whipping cream until thick. Add parsley and Parmesan cheese; blend well. Pour over hot noodles. Return to oven for 2 minutes longer. Toss gently; serve immediately.
Thaw broccoli. In a bowl, combine egg, broccoli, corn, onion, salt and pepper. Melt butter in a saucepan; add the stuffing mix. Stir 3/4 cup buttered stuffing mix into broccoli mixture. Turn into ungreased casserole and sprinkle remaining stuffing mix. Bake uncovered at 350° for 35 to 40 minutes.
Mix melted butter, corn syrup, brown sugar and cinnamon. Spread mixture in bottom of a 10-inch Bundt pan. Sprinkle chopped walnuts. Roll sweet roll dough in 48 (1-inch) balls. Roll each ball in mixture and place in Bundt pan. Pour any remaining over top. Bake at 400° for 25 minutes.
Combine pumpkin, sugar, salt, nutmeg, cinnamon and ginger. Add chopped pecans. Line bottom of 13 x 9-inch pan with 18 gingersnaps. Fold pumpkin mixture into ice cream. Spread 1/2 over gingersnaps. Cover with the rest of the gingersnaps. Add remaining ice cream/pumpkin mixture. Freeze until firm (about 5 hours). Cut into squares. Garnish with whipped cream and pecan halves.
In a 10-inch skillet over high heat, brown sesame seed until toasted and light colored. Pour sesame seed into a small bowl and mix in honey, sherry, mustard and lemon juice. Place chicken in a baking dish and pour sauce over all. Bake, uncovered, at 400° for 20 to 25 minutes (boneless) or 40 to 45 minutes (bone-in). Turn chicken once or baste with sauce several times while baking.
Cook slowly over medium heat until thickened slightly. May be stored in refrigerator. Heat in microwave when ready to use again.
Prepare rice according to package directions. Saute onion in butter until tender. Remove from heat and stir in flour. Drain mushrooms, reserving liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add cream. Cook and stir until mixture thickens. Add rice, mushrooms, chicken, pimiento, parsley, salt and pepper. Place in a 2-quart casserole. Sprinkle with almonds. Bake at 350° for 25 to 30 minutes or until heated thoroughly. Serves 8.
Crust: Mix melted margarine, cake mix and egg. Spread into a 10 x 15-inch pan.
Brown bacon and onion. Drain off fat. Add remaining ingredients and heat in oven until bubbly.
Unroll 1 package of crescent rolls in 9 x 13-inch pan. Beat cream cheese until smooth. Add sugar and egg yolk. Beat well. Add vanilla and lemon juice. Beat. Pour over rolls. Unroll 1 package crescent rolls on top. Beat egg white and 1 teaspoon water slightly. Pour over rolls and spread evenly.
Empty cake mix and jello into bowl dry. Beat eggs and add to dry mixture. Add oil and water. Beat for 4 minutes. Bake in greased 9 x 13-inch pan at 350° for 25 to 35 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixing bowl, beat shortening, brown sugar and granulated sugar until light and fluffy. Add egg and vanilla. Beat well.
Mix and make into golf ball size balls. Bake in greased open pan at 350° for 30 minutes.
Place the rice and corn in layers in a 2-quart baking dish with tight fitting lid; sprinkle with salt and pepper. Pour 1 can tomato sauce and 1/2 can of water over top. Layer the onion, green pepper and hamburger meat. Sprinkle with salt and pepper. Pour another can of tomato sauce and 1/2 can of water on top. Cover the meat with bacon, cut in half. Cover and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer until bacon is crisp. Makes 4 to 6 servings.
Mix all ingredients together. Melt 1 tablespoon butter in iron skillet over burner. Pour in batter (it will form a crust on the bottom). Place immediately in oven at 425°. Bake 20 to 25 minutes or until golden brown.
Cook pudding according to package directions. Whip the cream. Slice cake into 1-inch pieces. In a container that can be covered, layer the cake, pudding and whipped cream. Top with crushed nuts and coconut. Cover and put in refrigerator until thoroughly chilled.
Cook sugar, syrup and water until sugar is melted good and hot. Add peanuts. Cook until peanuts turn brown and the mixture is also looking a golden brown. This should be at the hard crack stage. (The syrup will spin a thread that turns brittle when dropped in cold water.)
In crock-pot, melt jelly and mustard together on medium heat. Cut each hot dog into 4 pieces. Once jelly and mustard are blended, add hot dogs and cook for 20 minutes before serving. Serve hot dogs hot; leave crock-pot on low heat. Yield: 20 servings.
Dip chicken halves in eggs. Roll in bread crumbs. Fry in half butter and half olive oil.
Slice cake across to make two layers. Place one layer in the bottom of the punch bowl. Punch holes in the cake with the handle of a wooden spoon. Add crushed pineapple with juice. Add sliced bananas. Layer on 1/2 of pudding. Add second layer of cake, then strawberries, then remaining pudding. Top with Cool Whip.
Separate chicken wings at joints into 3 parts each, discarding tips. Mix remaining ingredients. Place sherry mixture in medium bowl or plastic bag. Add chicken. Cover and refrigerate overnight, stirring once or twice during marinating time. Drain chicken. Arrange on double layer of paper toweling around outer edge of carousel or on roasting rack. Microwave at Medium-high (70%) until juices run clear, 18 to 22 minutes. If using oven other than Sharpe carousel, rearrange wings twice during cooking time.
In a medium mixing bowl, stir together flour, cornmeal, baking powder and 1/4 teaspoon salt; set aside. In a small bowl, combine egg white, milk and oil; set aside.
Cover baking dish with layer of marinara sauce. Add layer of lasagna, then a layer of spinach. Top with layer of zucchini and dollops of Ricotta cheese. Next, add Mozzarella cheese slices and sprinkle with Parmesan cheese. Spoon marinara sauce over everything. Repeat layers. Bake at 350° for 30 minutes.
Grease bottom and sides of 9-inch deep dish. Combine first 7 ingredients in a large bowl; pour into pan. Combine remaining ingredients, except 1 tablespoon sugar and 1/2 teaspoon cinnamon, in a small bowl. Spoon within 1 inch of edge of batter, then sprinkle sugar and cinnamon mixture over cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Mix oil, sugar, eggs and soda, then add other ingredients. Bake at 350° for about 1 hour in a tube pan, greased and floured.
Brown sausage; drain. Combine soup, milk, onion, salt and pepper. In greased casserole, layer 1/2 of potatoes, soup mix and sausage. Repeat, ending with sausage. Cover and bake at 350° for 1 hour. Sprinkle with cheese. Return to oven for 2 to 3 minutes.
In a 2-cup glass measure, micro-melt the butter 30 to 40 seconds. With rubber scraper, blend in flour, salt and pepper; stir in milk until well blended. Microcook, uncovered, 1 minute; stir. Microcook until thickened and bubbly, 2 to 3 minutes; stir thoroughly every 30 seconds, scraping bottom and sides of cup to remove all lumps. Makes about 1 cup.
Mix butter, brown sugar and syrup in a pan on medium heat. Bring to a boil, stirring continuously. After it starts to boil, stop stirring; boil for 5 minutes. Remove from heat. Add vanilla. Pour over popped popcorn in a large baking pan. Bake in a 325° oven for 15 minutes. Mix up and cook 15 more minutes. Cool.
Choose tender, sweet corn in husks. Strip husks down to the end, but do not tear off. Remove the silk. Let corn stand in ice water for 20 minutes. Drain well. Brush corn with butter or margarine and sprinkle with salt and pepper. Bring husks up around corn. Be sure entire corn is covered. Wrap each in heavy-duty foil. Barbecue for 15 minutes on each side. (Very good.) Now barbecue your ribs.
Salt eggplant cubes and let stand for 30 minutes. In medium saucepan, saute onion with spices for 3-5 minutes. Rinse eggplant and add to onion along with apple juice and water; cover. In another pot, cook spinach until just wilted and chop when it cools a bit to handle comfortably. Add red bell pepper to eggplant mixture and cook about 5 minutes. Add spinach, lemon juice and salt to taste. Cook to blend flavors (2-3 minutes) until vegetables are tender but not mushy. Serve over cooked rice and sprinkle sunflower seeds or nuts. Add a dollop of yogurt to each serving.
Simmer celery until tender. Brown meat in skillet; drain. Cook the noodles; drain. Add meat with all other ingredients and simmer until well mixed, about 30 to 45 minutes. Delicious.
Chop bell peppers and onions coarsely. Combine with boiling water to cover in bowl. Let stand for 5 minutes; drain. Add boiling water to cover. Let stand for 10 minutes; drain. Combine vinegar, sugar and salt in saucepan; mix well. Boil for 5 minutes. Add vegetables. Boil for 10 minutes. Spoon into 2 sterilized 1-pint jars; seal with 2 piece lids. Yields 2 pints.
Drain and rinse chickpeas. Mash peas with a potato masher or ricer and set aside. Crush garlic and add teaspoon of salt. Combine with lemon juice. Stir into chickpeas. Beat in tahini. If mixture is too heavy, add some reserved juice from chickpeas. Can be made in food processor. Chill after garnishing with parsley. Serve with pita bread and raw vegetables.
Drain and arrange fruit in 1 1/2-quart casserole dish. Melt butter. Add sugar and curry. Mix thoroughly in small pan. Add this mixture to fruit. Bake 1 hour at 350°. After it has cooked awhile, push the "goodie" (sugar mixture) down further in the fruit.
Make pie shell with a high rim. Cream butter; gradually add sugar and blend well. Separate egg yolks from whites. Add egg yolks one at a time, beating after each addition. Add lemon rind and juice, flour and salt; mix well. Stir in milk. Beat egg whites until stiff but not dry. Fold into lemon mixture. Pour into pie shell. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and continue baking for 35 minutes. Serve cold. Makes 1 pie.
Place fruit in a 9 x 13-inch baking pan. Combine 1/2 cup sugar and water and pour over fruit. Mix egg, salt, baking powder, sugar and flour together. Spread over fruit. Pour butter over top. Bake 30 minutes or until golden brown.
Preheat oven to 350°. Brown ground beef; drain fat. In casserole dish, layer 1 can peas, 1/2 ground beef, 1/2 amount of cheese and 1/2 amount of cracker crumbs. Repeat with 2nd can of peas, beef and cheese; add milk, then cracker crumbs. Mix mix top layer of crumbs with a little melted margarine. Bake about 45 minutes. Let set before serving.
Combine all ingredients and heat until melted in double boiler. Serve in chafing dish with crackers.