HumbleIntelligence/food-ner-1-Million huggingface dataset:
Very lightly butter both sides of the bread. Put into a frying pan. Using a round cookie cutter, a biscuit cutter or the open end of a glass, make a hole in the center of the bread slice. Turn the heat on under the pan low. When pan is warm and bread starts to toast, break an egg into the hole. When the egg is fried on one side, carefully flip with a spatula and fry the other side until egg is done, but yolk is still runny. You may also toast the "holes" while cooking the Hole-In-One.
On a floured board, roll out the loaf of bread in a rectangle shape, until it has medium to thin thickness. (When rolling, press down with your fingers and add a bit of oil.) When the dough is rolled out as much as you can, lay out the slices of ham, covering the dough. Add the green olives (sliced) and the red pimentos (without juice). Add the capers and the raisins. Fold the edges in a little bit, then start rolling the dough into a roll. Seal the ends and sides with toothpicks. Brush it with melted butter or with a mix of 1 egg yolk and 1 tablespoon milk. Bake at 350° for approximately 35 minutes, or until the bread browns. Let it cool before cutting. Cut it in medium size slices. Serve as an appetizer or to accompany any meal.
In a heavy skillet, saute onion and garlic in olive oil until golden color. Discard garlic. Add crushed tomatoes, basil, parsley and oregano. Simmer for about 30 minutes, uncovered, and set aside. Boil broccoli just until tender; drain and set aside. Toast bread crumbs in a moderate oven or skillet with 1 tablespoon olive oil until golden, being careful not to burn. Set aside. Cook pasta according to directions on package. Do not overcook; drain.
Combine all ingredients, stirring until pineapple juice concentrate is thawed and sugar is dissolved. Pour over ice cubes in tall glasses and serve garnished with mint sprigs or mix in a punch bowl. Add ice and serve in punch cups. Makes about 2 quarts before ice is added.
Let cream cheese and butter soften to room temperature. Cream butter and cream cheese with sugar. Add eggs, one at a time. Sprinkle a small amount of the flour over the chopped pecans. Add flour, vanilla and pecans to other batter. Bake in tube pan at 350° until done.
Cook cornmeal, sugar, salt, shortening and milk until thick over medium heat. Cool to lukewarm. Dissolve yeast in warm water. Add to mixture with 2 beaten eggs. Let mixture rise for 2 hours, covered, in a warm place. Add flour to form soft dough. Knead well and let rise again for 1 hour, until doubled. Knead again and roll out about 1/2-inch thick. Cut with biscuit cutter. Brush with melted butter. Crease and fold over like Parker House rolls. Let rise 1 hour. Bake at 375° for 15 minutes on greased cookie sheet. Makes 4 dozen.
Mix the first 8 ingredients in order given; blend well. Pour into greased 9 x 13-inch pan. Beat egg whites until stiff. Add 3/4 cup sugar. Put on top of cake mixture. Bake at 325° for 30 minutes. Top with sliced strawberries and whipped cream.
Grease casserole and place in it sliced apples or any other fruit desired mixed with sugar. Pour over it the batter. Bake in a 350° oven approximately 45 to 50 minutes or until done. Good with cream or vanilla ice cream.
Trim excess fat from meat. Combine dry mustard, flour, salt and pepper; use to coat meat. Reserve remaining flour mixture. Melt Crisco. In skillet, brown meat, half at a time, on both sides in hot Crisco. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thick. Reduce heat. Cover and simmer 1 1/2 to 2 hours or until meat is tender. Drizzle gravy over meat.
Mix together in dish. Cover with 2 cups Ritz and 1/2 cup melted butter. Bake at 350° for 45 minutes.
Cook carrots in boiling water for 10 minutes, or until tender; drain. Combine the next 6 ingredients; mix well. Add carrots; toss lightly. Spoon into greased 1 1/2-quart casserole dish. Sprinkle buttered bread crumbs over mixture. Bake at 375° for 20 to 25 minutes. Serves 6 to 8.
Peel eggplant. Slice into fairly thin slices. Dip each slice in egg mixture, then dip into bread crumbs to coat. Fry in oil, gently, until lightly browned. Put on paper towels or bag to drain.
In bowl, stir together the wafer crumbs, sugar, walnuts and cocoa until well blended. Stir honey into rum and gradually add to dry ingredients, mixing first with spoon, then your hands. Add just enough rum mixture to make dough hold together. Roll bits of the dough into small balls about 1-inch in diameter. Roll in confectioners sugar. Balls will seem soft, but will firm up.
Preheat oven to 250°. Cook bacon and onion together in medium-size skillet over medium heat until bacon is crisp. Remove with slotted spoon and place in ungreased 2-quart baking dish. Add green beans. Bake, covered, at 250° for 3 hours. Serves 6 to 8. Preparation time: 15 minutes. Baking time: 3 hours.
Cut bacon in half. Wrap bacon halves around bunches of green beans. Secure bacon with toothpick. Place bean bundles in oven-safe dish. Make glaze with other two ingredients. Pour glaze over beans. Bake at 375° for 45 minutes.
Peel eggs and cut in half lengthwise. Remove yolks and mash with fork. Add all remaining ingredients and mix together in bowl. Fill egg whites with mixture, heaping it lightly. Arrange on serving tray. Cover with Saran Wrap. Refrigerate until serving time. Do not keep longer than 24 hours.
Mix first 6 ingredients. Form into ball. Refrigerate. Roll in a second cup chopped nuts before serving. Can be divided. Can be frozen.
Peel potatoes and cut into paper-thin slices. Brush bottom and sides of a 6 1/2 x 3-inch souffle dish generously with butter. You may also use a round deep casserole dish and cover with foil or a specially designed copper pan that's made specifically for this dish that you can get at specialty stores. Arrange potatoes, overlapping slices, around edges of pan to form a firm wall, then place an overlapping layer of potatoes in the bottom of the dish to cover. Brush lightly with butter and sprinkle lightly with onion, salt and pepper. Repeat the layers until all ingredients are used, then cover lightly with foil. Bake in a preheated 400° oven for 30 minutes. Remove foil and bake for 30 more minutes until top is browned. Unmold on platter. Makes 6 servings.
Boil chicken breasts until tender. Debone and set aside. Empty 3 cans of cream of chicken soup in large bowl. Add small container sour cream. Salt and pepper to taste. Add deboned chicken breasts. Mix well. Pour into 9 x 13-inch casserole dish. In small bowl, crush Ritz crackers and add melted butter. Sprinkle this on top of casserole. Bake at 350° for 30 minutes.
In a large bowl, tear up a layer of lettuce. Top with some onion slices. On top of this, slice some black olives and chunks of Swiss cheese. Crumble some bacon on this. Glob 3 or 4 spoonfuls of mayo and sprinkle with sugar. Make about 3 layers. Do not stir! Refrigerate. Before serving, dribble with hot bacon grease.
Cook macaroni according to package. Saute onions in oil, then stir in chili powder. Add ground beef, browned, to macaroni. Sprinkle cheese on top after other ingredients are added. Bake at 350° for 30 minutes.
Heat oil in 4-quart kettle over medium heat. Add beef, stirring frequently with wooden spoon, until meat changes color but does not brown. Lower heat; stir in garlic. Combine chili powder, cumin seed and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir until liquid is blended. Add salt and pepper. Bring to boil and stir occasionally. Reduce heat for 1 1/2 hours and stir occasionally. Add remaining broth and cook 30 minutes longer until meat almost falls apart. Cool thoroughly. Cover and refrigerate overnight to ripen flavor. Reheat chili in top part of double boiler.
Cook in large kettle for 3 hours. Process in pint jars for 30 minutes.
Cream margarine and sugar thoroughly. Add eggs 1 at a time, beating well after each. Mix the soda in the sour cream. Add salt to flour. Add sour cream and flour alternately to sugar mixture, beating well. Pour into greased and floured 16-inch loaf pan or tube pan. Bake in 350° preheated oven for 1 1/2 hours.
Beat together eggs and sugar. Add drained canned fruit. Mix in the rest of the ingredients. Sprinkle with cinnamon as desired. This uses 2 (9 x 13-inch) pans, but can be made as 1 large casserole in a lasagna size pan. Bake at 350° for 1 1/2 hours, uncovered.
Combine pretzels, margarine and 1/2 cup sugar; press onto bottom of 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Combine softened cream cheese and cup of sugar. Mix well and fold in whipped topping. Spread on pretzels and chill. Dissolve Jell-O in boiling water. Add strawberries and chill until partly jelled. Pour over cream cheese layer. Chill until firm.
Melt margarine; add Ala and vegetables. Stir until tender and Ala is browned. Add seasonings and bouillon. Bring to boil. Reduce heat and simmer 15 minutes. Can add grated carrots, chopped peanuts, raisins or green pepper and olives. Ala is cracked wheat.
Soak the raisins in hot water to cover for 15 minutes; drain. Soak the bread in 2/3 cup milk for 2 minutes. Preheat oven to 350°. Combine the eggs, 1/2 cup milk, salt, sugar, lemon rind, flour and cornmeal; blend well. Add the apples, pear, grapes and drained raisins. Generously butter a 10-inch cake pan. Lay soaked bread in pan and pour batter over, arranging fruit evenly. Sprinkle with rosemary, 2 tablespoons sugar and drizzle with olive oil. Bake for 1 hour or until a knife inserted in center comes out clean. Serve pudding lukewarm or lightly reheated.
Boil chicken broth. Break up egg bread, crackers, herb dressing mix. Add celery, onions, soup, eggs. Pour hot chicken broth over mixture and let stand 30 minutes or more. Mix well, using as much chicken broth as needed to make real moist. Salt to taste. Bake in large pan one hour and 45 minutes on 375 degrees. May take longer. Bake until nice and brown. Serve with gravy on side (recipe follows).
Dissolve yeast in very small amount of warm water, stirring it to make it work. Add rest of water, yeast and mix into dry ingredients. Knead well. Let raise to double. Make into dinner rolls or buns. Let raise to double and bake at 350° for 20 to 30 minutes.
Place chicken in center of a large square of aluminum foil. Sprinkle with salt, pepper and paprika. Wrap and cook in a preheated 350° oven for 1 hour. Cool and remove meat from bone. Cut into bite-size pieces. In a large bowl, add chicken, peas, asparagus and mushrooms. Mix together the yogurt, mayonnaise, dill weed, salt and pepper and gently combine with other ingredients. Marinate in the refrigerator for 2 hours before serving. Serves 6.
Prepare the peas, carrots and mushrooms. Mix with chicken in 10 x 13-inch baking dish and pour over the soup, mixed with broth. Season with pepper. Mix flour, butter and buttermilk. Spoon over chicken/vegetable mixture. Bake at 400° about 40 minutes.
Tear bread into 1-inch pieces. Place in 9 x 13-inch baking dish. Combine eggs in mixing bowl with 1 cup sugar, vanilla, cinnamon, nutmeg, raisins and salt. Mix well. Pour over bread. Bake at 325° for 45 minutes. Serve Rum Sauce over pudding.
Grease and flour a 13 x 9-inch pan. In a large bowl, combine cake mix, butter, 1/3 cup of milk and nuts. Mix by hand until it holds together. Press half of mixture into pan. Bake at 350° for 6 minutes.
Beat sugar, margarine and eggs well. Add flour gradually, beating well. Add vanilla, apples, cinnamon and nuts (if using). Mix ingredients well. Pour into a greased and floured Bundt pan or any tube pan. Bake 1 hour and 10 minutes at 325°. Let cool about 30 minutes, then turn into cake plate.
Cut butter into crumbs with pastry cutter and press into a 10-inch spring-form pan. Bake at 325° for 5 minutes.
After browning the ground beef, add the can of beans and simmer for 10 minutes. Meanwhile, shred the lettuce and add onion, tomatoes and grated cheese. Toss together, combine lettuce and beef mixtures with a 6 oz bag of crushed Fritos and toss with one 8 oz bottle of Catalina salad dressing. Serve immediately.
Wrap chicken breasts in plastic wrap with sake. Microwave on High for 10 to 12 minutes. Make sure that chicken is thoroughly cooked. Cool. Shred cooled chicken by hand into bite-size pieces. Pour dressing over chicken and refrigerate for at least 1 hour. Mix chicken and lettuce. Serve cold.
Crush Oreos and mix with the melted margarine. Press into a 9 x 13-inch cake pan. Spread softened ice cream over crust and sprinkle with peanuts. Melt the other 1/2 cup margarine and add the chips, sugar and evaporated milk. Bring to a boil, stirring constantly. Simmer 10 minutes. Cool and spread on top of peanuts. Freeze until firm. To serve, cut into bars.
Chop onion. In large 8-quart pan, cook chuck; remove all grease. Add all ingredients and simmer until well blended, 4 hours or until tomatoes are cooked down. It's overcooked if chuck loses its coarse texture. Serves 8 to 10.
Mix cake mix by directions. Add dry Jell-O to mixture. Use Pam to spray a 3 x 11 x 9-inch pan. Pour batter into pan. Bake 35 minutes at 350°.
Mix graham cracker crumbs with butter. Grease bottom of baking dish or sheet cake pan and spread 1/2 of crumbs in bottom of pan. Cream package of cream cheese with sugar. In another bowl, mix milk and Dream Whip and beat until stiff. Combine with cream cheese mixture. Spread half of this mixture on top of crumbs. Add cherry pie filling for the next layer. Spread other 1/2 of cheese mixture on top of cherries. Add other half of crumbs for last layer. Chill overnight.
Cut tenderloin into 8 slices and dredge with flour. Cook in the shortening in a skillet until brown. Combine remaining ingredients and pour over the pork. Cover. Bake at 350° for 1 1/2 hours, turning pork occasionally.
Beat egg whites stiff (add cream of tartar before beating). Add sugar and blend well. Add crumbled wafers and nuts (blend, do not beat). Pour into well-greased 9 x 13-inch Pyrex dish. Bake at 325° for 20 to 25 minutes (do not overbake). Allow to cool completely. Press down with egg turner. Prepare Dream Whip and pour on base. Top with cherry pie filling. Serves about fourteen.
In a skillet over medium heat, saute apple in margarine until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately. 2 servings.
Mix all ingredients, except chicken breasts. Pour into a 1-gallon Ziploc bag. Add chicken breasts; shake and seal, removing as much air as possible. Place in refrigerator overnight. Remove chicken breasts from marinade sauce; grill to taste.
Mix together and sprinkle bread crumbs with pats of butter. Bake 1 hour at 350°.
In a medium bowl combine flour, cream of wheat, 1/4 cup sugar, baking powder and cinnamon. Set aside. In a small bowl combine milk, egg, oleo and vanilla. Stir into dry ingredients until moistened. Stir in raisins. Spoon mixture into a greased muffin pan. Makes 12. Bake at 400° for 18 to 20 minutes. Remove from pan; brush tops with fruit juice and roll in remainder of sugar. Good without sugar also.
Cut chicken pieces as desired. Put chicken in a small bowl with milk. Combine remaining ingredients in a plastic bag. Add 3 to 4 pieces of chicken (shaking off excess liquids). Shake bag to coat chicken well with crumbs. Place on a greased baking sheet. Be sure the pieces are not touching. Repeat with the remaining chicken. Bake at 450° for 10 to 15 minutes or until brown. Remove and serve plain or with sauce.
Saute onion in butter. Add soups, chicken, broth, chilies, salt and pepper. Bring to a boil, stirring often. Set aside. Place layer of 4 tortillas in bottom of a 9 x 13-inch pan. Spoon layer of chicken mixture until covered. Add a layer of cheese. Repeat to make three layers. Bake at 350° for 20 to 30 minutes.
Mix broth in mixture until soggy. Bake at 350° for 30 to 45 minutes until it is still "wet looking."
Place chicken in single layers in baking dish. In saucepan mix together remaining ingredients, except tidbits, but use the juice. Simmer 5 minutes. Brush all sides of chicken. Cover and bake chicken at 350° for 30 minutes more, brushing often. Add tidbits to sauce; heat 3 minutes. Pour over chicken on serving plate and serve.
Melt butter. Sift flour with salt and soda. Add egg, buttermilk and butter to flour. Stir lightly. Batter should be thick, spongy and puffy. Drop by tablespoonfuls on griddle. Makes 16 to 18 (3 1/2-inch) pancakes.
Combine all ingredients. Let stand several hours or overnight. Place in a greased casserole. Set casserole in a pan of water and bake at 350° for 1 hour and 10 minutes uncovered.
Brown sausage and onion with garlic powder and Creole seasoning for 1 hour. Drain well. Add all other ingredients. Simmer for 1 hour. Serve with grated Cheddar cheese and chips.
Place sugar, water and syrup in saucepan over low heat until sugar is	dissolved. Cook until candy	thermometer reaches 252°. Remove from heat and pour over stiffly beaten egg whites. Beat constantly until mixture holds shape and loses its gloss. Add vanilla and nuts. Drop from spoon onto waxed paper.
Mix ingredients. Roll out dough very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4-inch wide. Unroll. Let dry 2 hours. Makes 3 cups.
Wash and peel peaches. Cook sugar, vinegar, water and spices for 10 minutes. Add peaches and cook slowly until tender. Let peaches stand in syrup over night. The next morning drain and cook syrup until it thickens slightly. Pack peaches in jars and cover with hot syrup. Seal the jars.
Mix all ingredients. Make into balls and bake at about 400° in a single layer in a baking pan. Drain off grease and place in casserole. Cover with tomato sauce and place in 300° oven. Heat to simmer.
Brown hamburger in skillet; add diced onion. Drain fat; add spaghetti sauce. Simmer. Cook spaghetti, then layer meat, cheese, noodles, meat, cheese, noodles, etc. Last layer on top needs to be cheese. Bake in a 300° oven for 15 to 20 minutes. Serve with salad and garlic bread.
Combine all ingredients and chill. Makes 5 servings. Contains 150 calories per cup.
Heat oven to 400°. Grease an	8-inch baking dish. In baking dish combine berries, 1/4 cup sugar, cornstarch, 1 tablespoon butter, lemon juice and rind and cloves. In small bowl combine flour, remaining 1/4 cup sugar, baking powder and salt. Stir in egg, milk	and remaining 2 tablespoons butter until soft dough forms. Drop by tablespoonfuls onto blueberry mixture. Bake cobbler 30	to 35	minutes or until topping is golden brown and filling bubbles. Serves 8.
Mix Jell-O and pineapple; let gel. Take pineapple juice, sugar, flour and egg. Mix and cook until thick. Beat Dream Whip and cream cheese. Put Dream Whip mixture on top of Jell-O, then add cooked mix.
Mix ingredients except for Certo and coloring. Cook until it is a "rolling boil" for 1 minute. Remove from heat. Add Certo and coloring. Stir well. Pour	into sterilized jars. Top each jar with melted paraffin and seal.
Stew chicken and remove from broth. Put noodles in broth and boil until tender. Pick chicken off bone. Saute onions and pepper in butter until tender. Mix chicken, Ro-Tel, cream of chicken, cream of mushroom, pepper and onions and spaghetti into casserole dish and top with Velveeta cheese. Bake at 350° until cheese melts.
Brown chops in skillet. Remove. Place rice, water, bouillon cubes, butter and pepper in a skillet. Cover. Cook for 5 minutes. Pour mixture in casserole dish. Place pork chops on top of mixture. Cover and cook without stirring. Bake at 300° for 45 minutes.
Place all ingredients except paprika in a blender. Cover and blend on high speed until smooth, scraping sides of blender frequently. Heat paprika in a saucepan 1 minute. Add spice mixture gradually, stirring until smooth and hot, about 3 minutes. Cool. Mix 1 cup chili sauce and 2 or 3 drops of Tabasco sauce. Serve with chilled, cooked shrimp.
Cook chicken in electric skillet until tender. Add dressing mix, rice, water, butter and orange juice. Simmer until rice is tender.
Saute onions and garlic in oil until tender. Add ground beef and seasonings; stir beef to crumble and cook until beef is lightly browned. Add tomato paste and water, mixing well. Simmer, uncovered, for 5 minutes. Cook noodles according to package directions; drain.
Melt chocolate chips and bitter chocolate; beat egg whites until stiff and fold in mixture. Add rest of the ingredients; drop by spoonfuls on greased wax paper on cookie sheet and bake at 350° for 10 minutes.
Place bacon in bottom of 13 x 9-inch dish. Brown slightly in 450° oven. Do not drain.
Smash biscuits flat or roll them out a little. Place small amount of chicken and cheese in middle of biscuit. Fold biscuit over and press ends together like a turnover. Place in ungreased glass baking dish. Mix soup, milk and the remaining cheese and chicken together. Pour over Chicken Roll-ups. Bake at 350° for 20 to 30 minutes or until brown on top.
Cook pasta according to package directions. In a large skillet, brown ham in butter. Remove from heat. Add cream, egg yolks, cheeses and paprika. Blend until smooth. Toss pasta and pimentos with sauce over medium heat. Salt and pepper to taste. Total calories for the recipe: 673 per serving. Serves 6 to 8.
Season according to taste. Combine all ingredients and serve. Better if allowed to chill several hours so flavors can blend. Serve as a side dish to a meal or by itself. Makes approximately 4 cups.
Combine lemon juice, butter or margarine, thyme and pepper seasoning in small bowl. Sprinkle the chickens with salt and pepper. Place chickens, bone side down, on the grill over hot coals. Brush with the basting sauce. Grill for 40 minutes, turning over once. Baste frequently with the sauce. Serve with the remaining basting sauce poured over the chickens.
Mix together cornmeal, eggs, milk, soda, salt, creamed corn and drippings in mixing bowl. Set aside. Saute ground beef and drain off grease. Grate cheese. Chop onion and chilies and place in separate mounds. Preheat oven to 350°. Grease a large black iron skillet. Heat. Sprinkle a small amount of cornmeal in skillet and let it brown. Pour 1/2 cornmeal batter in skillet. Sprinkle cheese evenly over batter. Next, ground beef, onion and then the chilies. Pour remaining batter on top. Bake 45 to 50 minutes until golden brown.
Add sugar, oil, salt and cold water to scalded milk. When mixture is lukewarm, add yeast and beat well. Add eggs and beat well. Gradually add flour, mixing well. No kneading is necessary. Can be mixed with electric mixer, if desired. Cover the bowl with waxed paper and a towel; let rise until doubled. Divide the dough into 3 equal parts. Roll into circles about 1/2-inch thick on a floured board. Cut each circle into 12 wedges and roll into crescents. Place on greased baking sheets and let rise until doubled. Bake at 375° for 13 to 14 minutes or until golden brown. Butter tops while warm. Makes 3 dozen. (This also makes delicious cinnamon rolls.)
Melt together caramels, butter and milk. Prepare cake mix according to directions on box. Pour 1/2 of batter into greased 9 x 13-inch pan. Bake at 325° for 15 minutes. (Don't overbake.) Pour on caramel mixture. Break up Hershey bars; sprinkle on batter. Top with nuts. Pour on remaining 1/2 batter. (Pan will be full.) Bake 35 to 40 minutes or until cake pulls away from sides of pan.
Mix all ingredients together; press out in pie plates or can be rolled between wax paper. Double for 2-crust pies.
Bake cake as directed on package. Punch holes with knife while still warm. Spread pineapple, undrained, on top of cake. Mix cream cheese, pudding, vanilla and milk. Beat until smooth. Spread on top of pineapple. Mix Dream Whip as directed; spread on top of pudding. Sprinkle with coconut and nuts.
Combine sugar, cinnamon, cloves and nutmeg. Gradually add milk and eggs. Add grated sweet potato, lemon juice and butter. Mix well and pour into a greased 1-quart baking dish. Bake in preheated 325° oven for 40 to 45 minutes or until knife inserted in center comes out clean. Makes 4 to 6 servings.