HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients, except cheese, in roasting pan. Sprinkle top with cloves. Bake in a 300° oven for 3 hours.
In a mixing bowl, combine 1 cup of boiling water and lemon gelatin. Add 1 cup ice cubes; stir until melted, then add drained pineapple. Pour into 13 x 9 x 2-inch glass baking pan; refrigerate until set. Repeat with orange gelatin, remaining water and ice cubes; stir in marshmallows. Pour over lemon layer, then refrigerate until set.
Mix ground beef, grated onion, eggs, milk, half of brown sugar, half of catsup, salt and pepper to taste. Roll into walnut size balls. Can bake in oven for 15 minutes on cookie sheet, drain fat off. Mix in boiler or slow cooker butter, garlic powder, rest of brown sugar and catsup, and vinegar. Start cooking on medium heat. Put meat balls in and simmer until done.
Mix chicken, soup, water and rice. Pour in baking dish or roaster. Place cut up chicken on top. Sprinkle onion soup mix over chicken. Bake at 350° for 1 to 1 1/2 hours, until chicken is done. May use sliced potatoes instead of rice.
Brown chopped meat and onion. Drain off fat. Add other ingredients. Cover and let stand for 15 minutes. Cut peppers; fill. Put tomato sauce over peppers. Bake 1 hour at 350°.
Melt butter in a saucepan. Add milk and sugar. Stir until sugar is dissolved. Slowly boil 12 to 15 minutes, stirring while boiling. Remove from heat and add coconut and vanilla. Beat until creamy. Pour into a buttered pan.
Sprinkle pecans at the bottom of a buttered 9-inch pie plate. Melt 1/2 cup butter in saucepan, add sugar. Cook over medium heat, stirring constantly until mixture reaches 290° (hard crack stage). Pour toffee over nuts. Sprinkle chocolate pieces over the top. When chocolate is melted, spread with a spatula. Cool. Refrigerate and break into pieces.
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic; saute until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.) Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions. Makes 4 to 6 servings.
Mix graham cracker crumbs and melted oleo. Press mixture into a 9 x 13-inch pan. Beat powdered sugar and stick oleo. Add eggs and vanilla, beat until light and fluffy. Spread this mixture over crumbs in pan. Slice bananas lengthwise in thin slices and place over pudding layer. Add drained crushed pineapple and spread evenly over bananas. Spread Cool Whip over all. Sprinkle with grated nuts and dot with cherries (if desired).
Scrape and clean carrots. Slice in half. Add water and salt. Cover and cook 10 minutes. Uncover and cook 4 minutes or until liquid evaporates. Add orange slices, syrup and butter. Cook on low heat. Turn carrots to coat. Cook 15 minutes. Serves about 6.
Line muffin pans with rich pie dough and fill with batter and bake. Bake at 400° for 10 minutes or until golden brown.
Combine 1 cup cereal, boiling water and oil; set aside. Combine flour, salt, sugar, soda and remaining cereal. Add eggs and buttermilk to flour mixture. Stir in oil mixture. Add raisins, spoon batter into well-greased muffins pans. Bake at 400° for 15 to 20 minutes.
In a 4-quart saucepan, heat chopped onion and 1/2 cup water to boiling. Reduce heat to low and simmer until onion is tender. Add rest of ingredients. Heat to boiling; reduce heat to low. Partially cover saucepan. Simmer 20 minutes. Stir occasionally. Makes 10 servings. Per serving: 205 calories and 2 gm fat.
Take dough and flatten out. Add ingredients to dough. Take four corners and pinch together in the middle. Chop dough and ingredients into pieces and combine well. Shape into a ball. Place on lined baking sheet. Let dough sit at room temperature until it doubles in volume. Bake at 350° for 30 to 40 minutes or until golden brown. Cut into pieces and serve hot.
Layer asparagus, sliced eggs, soup, cheese and peas. Melt oleo and crumble crackers; sprinkle on top of casserole. Cook in 350° oven until cheese melts.
Heat oven to 400°. Mix thoroughly, butter, shortening, sugar and eggs. Blend in flour and salt. Shape dough by rounded teaspoonfuls into balls. Roll in sugar and cinnamon and place on cookie sheet. Bake for 8 minutes. Be careful not to overcook.
Wash okra and pack into sterilized jars. Bring water, vinegar and salt to a boil and pour over okra in jars. Put into hot water bath for 10 minutes. Ready to eat in 3 to 4 weeks.
Mix first four ingredients in large bowl. Add remaining ingredients and toss lightly. Serve chilled. Yields 15 servings.
Melt margarine and chocolate in saucepan over low heat or in double boiler. Add sugar and blend well. Add eggs; beat well with wooden spoon. Add flour and vanilla and blend well. Pour into a well-greased 9-inch pie plate and top with nuts. Bake at 325° or 350° for 25 to 30 minutes or until set. Good to have one in your freezer for unexpected company.
In a large saucepan, heat oil and saute garlic lightly. Add rest of ingredients and simmer until quite thick. In a large bowl, combine meat, beaten eggs, cheese and broken up bread that has been moistened in water. Mix and form into small balls and brown lightly in a skillet. Add to the sauce and simmer until meatballs are done.
Mix all ingredients together in a covered dish. Let stand overnight in the refrigerator. Bake covered for 45 to 50 minutes at 350°. Remove lid and bake for 10 more minutes uncovered. Serves approximately 4.
*Ex. tomatoes, bell peppers, olives garlic, sauteed mushrooms, extra cheeses etc.
Beat egg yolks. Add vanilla and butter. Add flour and milk. Beat well. Beat egg whites stiff and fold them into the batter. Cook in waffle iron. You can also make pancakes on a griddle.
Mix buttermilk with soda. Mix all ingredients together. Drop by teaspoonful. Sprinkle with sugar. Bake at 350° until brown (12 minutes).
Brown ground beef in skillet; place in 8 to 9-inch square baking dish. Add tomato sauce. Top with cheese slices. Prepare biscuit mix with milk and roll into thin biscuits. Place biscuits on top of cheese slices. Bake at 450° for about 15 minutes or until biscuits are done. Yields 6 servings.
Cook hamburger and onion. Drain and add sour cream and dry stroganoff mix. While this is simmering, slice French bread lengthwise and butter it. Place on cookie sheet. Place hamburger mixture on buttered bread. Top with cheese and bake in 400° oven until cheese melts.
Preheat oven to 350°. In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add 2 cups flour; mix well. Chill 1 hour. Shape into 1-inch balls. Roll in sugar; place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake for 6 to 8 minutes, or until lightly browned. (Do not overbake.) Cool. Store, tightly covered, at room temperature.
Add all ingredients together in a crock-pot. Mix well. Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until vegetables are tender. Soup can also be frozen for later use.
Mix all ingredients together and use the broth that the hen was cooked in as liquid. If broth does not cover mixture, you can add enough water to cover. Cook in 350° oven for 3 hours, stirring frequently. When liquid cooks down, add water to keep moist. I put grated cheese on top.
Bake at 350° for 30 minutes in 9 x 13 pan.
Saute chops in oleo until browned. Sprinkle with salt and pepper. Stir sauce and water and pour over chops. Let simmer 30 minutes, stirring occasionally. Stir in onions, "undrained" mushrooms, olives and wine and let cook 15 minutes or longer.
Mix all the ingredients well. Pour into buttered tube pan that has been covered with pecan pieces. Bake at 325° for 50 to 60 minutes.
Combine all ingredients, mixing well. Form into 1-inch balls, pressing firmly. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 9 to 12 minutes or until lightly golden brown around edges. Cool 1 minute. Remove from cookie sheet. Makes 3 to 4 dozen cookies.
Heat oven to 350°. Lightly grease and flour 10-inch tube or streusel cake pan. In large bowl, blend cake mix and remaining cake ingredients except raisins at low speed until moistened. Beat 2 minutes at medium speed; stir in raisins. Pour 2/3 of batter into prepared pan. Sprinkle 2/3 cup streusel mix evenly over batter in pan. Spread with remaining batter; top with remaining streusel mix. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on wire rack 30 minutes; remove from pan. Cool on wire rack, streusel side up completely before glazing. Blend glaze mix with 2 teaspoons water until smooth and drizzle over cake.
Dissolve gelatin in boiling water; add lime rind and juice. Pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened. Beat egg white until stiff peaks will form. Fold into gelatin mixture. Pour into pie shell. Chill until firm, about 3 hours. Garnish with lime slices or whipped topping, if desired.
Combine all ingredients except cornflakes and 1/4 cup butter. Put mixture in a 9 x 13-inch pan. Sprinkle cornflakes on top and pour remaining 1/4 cup butter over cornflakes. Bake at 350° for 45 minutes.
Mash bananas with fork. Add beaten egg, sugar and margarine; mix well. Add remaining ingredients. Pour into greased loaf pan or 2 small loaf pans. Bake at 325° for 1 hour. Very moist and delicious.
Combine ingredients in saucepan. Cook for 6 minutes at medium heat until thick. Marinate in refrigerator. Bake at 350° for 45 to 50 minutes. Baste occasionally. Sauce can also be used for other chicken. Makes ample sauce.
Combine sugar, flour and salt. Add milk. Cook over medium heat until thickened, stirring constantly. Slowly stir half the mixture into well beaten egg yolks. Beat egg mixture into remaining hot mixture in saucepan. Cook 2 minutes. Add butter and vanilla. Cool. Fold in strawberries. Pour into 9-inch baked pie shell. Top with meringue, if desired.
Boil potatoes, onion, butter and salt in water for 10 minutes or until tender. Add milk and pepper (to taste). In a bowl, mix together flour, 1 cup milk and salt to form thickening. Pour into potato soup. Stir thoroughly until boiling. Simmer for 2 or 3 minutes.
Combine milk and marshmallows in a saucepan and heat until marshmallows have been dissolved. Cool. To the whipped cream add pineapple and cooled mixture and pour into a pan lined with rolled graham crackers. Sprinkle top with graham cracker crumbs and allow to set in refrigerator about 4 hours.
Soak beans overnight. Parboil in the morning with 1/2 teaspoon baking soda 5 minutes. Run a cup of water through beans in strainer. Dice bacon or salt pork. Cut in half. Place 1/2 in bottom of beanpot with onion. Add beans and place 1/2 bacon/salt pork on top. Mix remaining ingredients and pour over beans just until liquid shows. Do not stir. Cook at 300° for 6 hours, adding liquid ingredients as needed.
Preheat oven to 400°. Combine flour, baking powder, salt and sugar. Cut in Crisco. Put potatoes through food processor. Measure 2 cups and add to dry ingredients. Mix with hands to a soft ball. May need to add a little more flour. Pat out on floured board. Cut out with 1 1/2-inch cutter and place on greased baking sheet. Brush tops liberally with melted butter. Cook 18 to 20 minutes. Serve hot with butter or with country ham. Great made with small cutter and used as an appetizer.
Cook vegetables separately as directed	and drain. Mix together in casserole. Mix together remaining ingredients and pour over vegetables. Mix 1 cup Rice Krispies with 1/4 pound butter and spread over top. Bake at 350° for 20	minutes or until bubbly.
Cook noodles. Cut cream cheese into small pieces and stir into noodles. Add sugar to eggs and beat. Add milk and mix well. Add melted margarine and vanilla. Add to drained noodles and pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Can top with cinnamon, sugar and chopped nuts (optional).
Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the butter, onion, celery, thyme and sage and saute, stirring occasionally with a wooden spoon for 10 to 12 minutes, until the vegetables are softened but not brown. Add the potatoes and the turkey stock. The stock should barely cover the potatoes. If it doesn't, add more stock or water to cover. Turn up the heat and bring to a boil. Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth has not thickened, lightly smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Add the turkey and simmer for 5 more minutes. If you have added more than 1 pound of turkey meat, add more stock (up to 1 cup for 1 1/2 pounds of meat). Remove the chowder from the heat, stir in the cream and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cook a bit, then refrigerate; cover.
Put chicken in a pan and bake at 350°. While baking, baste with the Russian dressing. Approximately 10 minutes before the chicken is done, pour the entire can of fruit cocktail over the chicken. Cook at least until the fruit cocktail is warmed through.
Warm soup add cream cheese until melted and smooth. Dissolve gelatine in 1/2 c. hot water. In large bowl add all ingredients and mix well. Pour into mold and chill overnight. Remove from mold onto serving plate. Serve with HiHo's or any cracker.
May wish to add peppers in 1/2 teaspoon amounts and taste, adjust to your own tongue tolerance.
Combine beef and bread crumbs. Shape into 12 balls and roll in flour. Brown meatballs in hot oil with onion. Add carrots, broth, pepper and thyme. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Add beans and simmer 5 more minutes. Serve hot, sprinkled with parsley. Delicious, fast and easy. Goes well with cornbread.
Wash cucumbers; soak in ice cold water (salt water) with onions. Bring the sugar, vinegar, celery and mustard seed to a boil to make a syrup. Let the cucumbers soak until the syrup is cooled. Drain off salt water. Pour syrup over cucumbers and pack in jars. Refrigerate. Leave some room at the top of the jar.
Combine bread crumbs, salt, pepper, parsley and garlic powder (this is the topping). Blend mayonnaise, cream cheese, mustard and cayenne pepper. Fold crabmeat into mixture. Spread mixture with crab shells (if using shells, coat with butter) or a 7 x 11-inch shallow pan or casserole dish. Top with crumb mixture then the Cheddar cheese. Bake for approximately 20 minutes at 375°, or until slightly brown and bubbly. Garnish with lemons and serve immediately. A good Chardonnay would make a nice accompaniment.
Blend milk, sugar and butter. Put on stove and bring to boil, stirring constantly. Let boil 8 minutes, still stirring constantly. Don't have mixture too hot or mixture will burn. Mix cream and chocolate chips in large bowl. Pour hot mixture over cream; add chips and stir only until chips are melted and blended thoroughly. Add vanilla and nuts and blend well. Pour immediately on buttered cookie sheet or pan with 1-inch sides. Take 3 hours to set before cutting.
Mix pudding with apricot juice only until smooth. Do not beat. Add fruit and nuts; mix. Add a little of pineapple juice, if needed.
Mix well with a pastry blender until fine grains. Line two 8-inch pans with brown paper. Put 1/2 of the mixture in each pan, then press with your hand into the pan. Bake at 250° for 45 minutes. When cakes are light brown, they are done.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add dry ingredients, sour cream and bananas. Mix thoroughly and stir in nuts. Pour into 3 regular sized loaf pans or 5 small loaf pans. Let stand for 20 minutes before baking. Bake at 325° for 45 minutes.
Brown sausage; drain well. Transfer to bowl; stir in bread, parsley, apple, celery, onion, thyme and butter. Add 1/2 teaspoon salt and a dash of pepper. Toss with 2 teaspoons water. Rub cavity of duckling with salt; stuff with sausage mix. Tie legs to tail. Twist wing tips under back. Place bird, breast up, on rack in a roasting pan. Prick skin all over with a fork. Roast, uncovered, in a 375° oven for 1 1/2 to 2 hours or until tender. Spoon off fat as necessary. Place any reserved stuffing in a 1-quart casserole dish. Sprinkle with 2 tablespoons water. Cover. Bake casserole during last 30 minutes. Serve with duckling. Makes 4 servings.
Arrange chicken in baking dish. Mix Miracle Whip, Parmesan cheese and oregano, then spoon over chicken. Bake at 375° for 45 minutes. Makes 4 to 6 servings.
Mix together and set aside the flour, sugar, cocoa and soda. Boil together the margarine, oil and water. Add boiled mixture to flour mixture immediately and mix well, then add buttermilk, eggs and vanilla. Mix well and pour into prepared sheet pan (I use Pam). Bake 20 minutes at 350°. Top with favorite icing.
Mix all ingredients and pour into 3 unbaked pie shells. Bake at 325° for 50 minutes.
Trim the meat of all possible fat; meat should be semi-froze for easier slicing. Slice meat into 1/2-inch strips; marinate overnight in a shallow glass dish in the refrigerator. Turn occasionally to coat each piece thoroughly. Drain well on paper towel, patting each piece dry. Lay strips in a single layer on an oven rack; do not overlap. Place a cookie sheet or foil underneath to catch drippings. Roast at lowest possible temperature (125° to 140°) for 8 to 12 hours, leaving oven door ajar.
In a small saucepan, heat and stir preserves until melted. Pour into a 9 x 1 1/2-inch round baking pan. Spread evenly. Separate, but do not uncoil, the refrigerated breadsticks. Arrange coiled dough atop the preserves in the baking pan. Bake in a 375° oven for 15 to 18 minutes or until golden. Immediately invert onto a platter. Sprinkle with the chocolate pieces. Serve warm. Makes 8 servings.
Cook zucchini and onions in 1/2 of the butter with oregano and salt until tender, about 5 minutes.
In a 10-inch skillet in the oil, cook the oregano and pepper until done. Add remaining ingredients, except fish. Heat to boiling. Arrange fish in soup mixture. Reduce heat. Cover. Cook 5 to 7 minutes or until fish is done. Serve with the rice. Serves 4.
Cook meat, drain. Add taco seasoning mix and stir good. In casserole dish, spread beans, cover with beef mixture. Pour soup over meat mixture. Sprinkle with cheese and then olives. Cook in oven until bubbly. Pour sour cream on top. Sprinkle with green onions. Arrange tortilla chips around edge of dish.
Sprinkle yeast over 1/2 cup water and stir until dissolved; add remaining water. Mix all ingredients together, adding the flour last. Spoon into greased muffin tins (fill 1/2 full). Bake at 375° for 15 to 20 minutes.
Mix ingredients together in casserole dish. Bake, covered, for 1 hour at 325°.
Cut marshmallows in half. Add to drained can of pineapple. Whip cream and add to mixture. Put in refrigerator 1 hour. Crush graham crackers fine and drop tablespoon of cream mixture into crackers. Coat heavily. Roll around with fingers until heavily coated. Lay on waxed paper. Put cherry in on top of puff.
Preheat oven to 400°. Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted margarine, then roll in cinnamon and sugar mixture. Arrange biscuits in single layer, overlapping slightly in round baking dish. Place an apple slice between each biscuit and around outer edge of baking dish. Mix nuts and raisins with remaining cinnamon and sugar mixture. Sprinkle over top. Bake for 25 to 30 minutes or until golden brown.
Bring pan of salted water to boil and cook chicken 2 minutes and drain. Remove skin and bone. Dry on paper towels. Mix flour with salt and pepper and dust breasts in it. Heat half butter in pan. Put in chicken and brown slowly each side. Add the lemon juice and season with salt and pepper. Cover the pan and saute gently over low heat until chicken is tender. Remove the chicken, set aside and add almonds to the pan with garlic, onion and 2 tablespoons of butter. Shake pan and brown almonds. Stir in remaining butter with wine. Return chicken to pan and reheat. Arrange chicken in warm serving dish. Spoon almond and sauce over chicken and sprinkle with parsley. Serves 6.
Mix ingredients in the order that they are listed. Pour into pie crust. Bake 1 hour at 300°.
Preheat broiler 5 minutes. Rinse fresh scallops in cold water or thaw frozen scallops. Place in baking dish.
Mix all ingredients together in large bowl; mix well. Roll into meatballs. Bake on a cookie sheet for 15 minutes; turn and bake for another 15 minutes. Add to sauce.
Mix in order given. Drop on pan. Bake 12 to 15 minutes at 350°.
Mix all ingredients together and pour in cheesecake pan. Bake at 375° for 35 minutes. Enjoy!
Boil chicken and put in refrigerator to cool while melting cheese. In double boiler, melt Velveeta with small amount of milk. Add Ro-Tel. In baking dish, grease and put chips in heavy layer. Then layer chicken. In large bowl, add cheese sauce, cream of chicken soup, onion and 1/2 cup milk. Mix all until smooth. Pour all over chips and chicken. Put shredded Cheddar and Monterey Jack over all.
Cream butter and sugar until smooth. Add egg and beat well. Stir in applesauce. Mix flour, baking powder, baking soda, spices and salt. Stir and beat until well blended. Add raisins and nuts. Put batter into greased and lightly floured Bundt pan. Bake at 375° for 45 minutes. Turn cake out of pan and glaze with apple glaze (one cup powdered sugar, 2 tablespoons apple juice and food coloring).
Preheat oven to 375°. Combine garlic, salt, peppercorns and thyme in a small bowl. Press evenly onto surface of meat. Place roast in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Roast for 18 minutes per pound for rare, 22 minutes per pound for medium or to desired doneness. Let roast stand for 15 minutes before carving.
Preheat oven to 425°. Bake pie crust 8 minutes; remove from oven. Reduce oven temperature to 375°. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon. Pour into prepared pie crust. In small bowl, combine 1 tablespoon sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, cut butter into flour and remaining 2 tablespoons sugar until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly. Great at Christmas!
Boil chicken until easy to peel off skin and tear apart. Preheat oven to 350°. Pull chicken off bones; place chicken on the wide end of the croissants and roll up to the small end. Bend ends and place in casserole dish. Mix milk, cheese and soup; pour over the croissants. Bake at 350° for 40 to 45 minutes, uncovered.
Mix together flour, paprika and pepper. Roll chicken parts in mixture until well coated. Melt margarine in a roasting pan or casserole, 9 x 13-inches. Place chicken pieces, skin side down in pan (may be skinned). Spoon melted margarine over pieces. Pour soup over top of chicken. Bake uncovered at 350° for 60 minutes or until chicken is tender. Serves 10 to 12.
Preheat the oven to 400°. Scrub potatoes thoroughly. Pat dry. Rub potatoes lightly with oil. Place in shallow pan. Bake for 45 minutes to 1 hour or until potatoes are soft to the touch.
Mix egg yolks, sugar and flour together in pan. Boil vinegar and water. Pour boiling mixture slowly into first mixture, stirring continually. When mixed, bring all to boil until thickened. Yields one pint.
Melt over hot (not boiling) water: butterscotch morsels and peanut butter. Remove from heat; mix in chow mein noodles and miniature marshmallows. Drop by teaspoon on wax paper. Let cool.