HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove crust from bread and spread with undiluted soup. Do not use a heavy coat of soup. Roll bread from corner to corner and wrap a piece of bacon (usually half a slice) around each roll, holding in place with a toothpick. Place rolls on ungreased cookie sheet and bake at 325° until golden brown, about 35 minutes. Serve with soup or salad or use as an appetizer. May be frozen. Makes 8 servings.
In large saucepan, cook onion in oil over medium heat, about 15 minutes until onion is tender, but not brown. Add remaining ingredients except tomato slices. Bring to boil; reduce and simmer about 20 minutes until liquid is absorbed. Serve over tomato slices.
With fork tines, pierce chicken liberally on the meaty sides, then with a sharp knife, make 1/2-inch deep diagonal cuts about 1-inch apart. Place in a 12 x 8-inch glass baking dish. Set aside.
Place turkey, mushrooms, carrot, broccoli and broth in saucepan. Cover; heat on medium heat 3 to 5 minutes. Spoon into 2-quart casserole dish; keep hot. In same saucepan, prepare rice according to package directions. Stir in turkey mixture and Swiss cheese. Return to casserole and place in preheated 350° oven for 5 to 7 minutes or until cheese melts. Remove from oven. Sprinkle with Parmesan and top with green onions.
Combine pudding. Mix with milk in bowl. Mix well. Fold in Cool Whip. Layer graham crackers in 9 x 13-inch pan. With 1st layer, graham crackers, then pudding mix, then graham crackers until all are used, beginning and ending with graham crackers. Spread icing on top layer. Chill overnight.
Cook the spinach and drain well. Mix all ingredients together and chill for 1 hour. Make meatball size balls and place on a greased cookie sheet. Bake at 325°f. 160°c. gas mark 3 for 15-20 minutes.
Fry hamburger; drain grease. In large pan, put can tomato soup, can stewed tomatoes, mixed vegetables (juice and all). Dump in envelope of onion soup. Add hamburger. Cook on top of stove on medium heat until hot. Serves 6.
Add coconut for coconut pie; add 3 tablespoons cocoa for chocolate pie or crushed pineapple for pineapple pie.
Wash and sort cranberries. Mix sugar, marmalade, lemon juice and walnuts. Spread all over cranberries. Cover with foil; refrigerate 6 hours or overnight. Bake at 350° for 10 minutes.
Combine apples, cranberries and granulated sugar together in baking dish. Top with oatmeal, brown sugar and butter, which have been combined together. Bake in oven at 350° for 1 hour, covered. Uncover for last 15 minutes to allow to brown.
Brown hamburger and mix with soup; place in bottom of casserole dish. Place slices of cheese over hamburger until it's completely covered. Cover with canned biscuits evenly. Bake at 325° for 20 to 25 minutes.
Cook ground beef with onions and green pepper. Add remaining ingredients. Simmer for 30 minutes.
Cream shortening or oleo and sugar. Add well-beaten eggs and vanilla. Gradually stir flour into mixture. Drop by teaspoons onto greased cookie sheet. Bake at 400° for 10 to 15 minutes or until lightly brown.
Place in 8 oz. glass measuring cup or bowl and microwave 4 - 5 minutes, covered. Nuts will slip right out of shell easily after cracking.
Mix together in a large bowl the Raisin Bran, sugar, flour, soda and salt, then stir in the eggs, oil and buttermilk. Bake at 400° for 8 to 10 minutes in greased tins. Makes a big bowl of muffins. You can bake some a day at a time or bake them all and freeze some for later.
In a paper bag, mix together cornstarch, salt, pepper and sugar. Shake chicken in bag.
Mix together. Place in a deep baking dish, cover with foil. Bake at 350 degrees for one hour.
Preheat oven to 400°. At 1-inch intervals, make diagonal cuts in bread; don't cut through bottom. In a small bowl, combine remaining ingredients until well blended. Spread mixture between bread slices. Wrap bread completely in foil; bake 15 to 20 minutes or until herb butter is melted and bread is hot. Yields 8 servings.
Place pear halves on lettuce leaves, cover with grated cheese. Add mayonnaise on top.
Mix all together; roll out and cut. Place on cookie sheet and bake at 350° for about 10 to 20 minutes.
Mix with spoon the cake mix, oil and eggs until all moist and mixed together. Fold in chips, M&M's or nuts. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Yields 5 dozen.
Melt butter and stir in flour in a double boiler. Add rest of ingredients and cook for 30 minutes.
Mix milk and sugar; let come to a boil, then add grated coconut. Let boil. Add well beaten egg white; let boil. Put between layers and on top of layers. Put Seven-Minute Icing on cake. Sprinkle small amount of grated coconut on top of cake.
Combine in a large bowl the first 4 ingredients. Mix by hand 2 minutes. Add the chocolate chips. Bake in greased and floured Bundt cake pan at 350° for 50 to 55 minutes. Turn out while hot. Sprinkle with confectioners sugar.
In a shallow bowl, combine first 8 ingredients. Beat until smooth. Cover and refrigerate at least 15 minutes. Cut zucchini in half crosswise, then lengthwise slices about 1/4-inch thick. Lightly dust each with flour. Heat oil over medium heat. Dip each slice in cheese mixture. Cook a few at a time until golden.
Combine and let stand for 30 minutes to 1 hour the eggs, raisins and vanilla. Cream together the shortening and sugars. Sift together the flour, salt, soda and cinnamon. Add dry ingredients to sugar mixture and egg-raisin mixture. Stir in the oatmeal and pecans. Place on ungreased cookie sheet and bake at 350° until lightly browned (approximately 10 to 12 minutes).
Bring oil, vinegar and sugar to a boil. While boiling, mix together the rest of the ingredients. Add to mixture and store at least overnight. Will keep for 3 to 4 days longer. Serves 6 to 8.
Cook rice and broccoli. Pour into greased casserole dish. Saute onion, celery and garlic in butter. Mix into rice and broccoli. Mix remaining ingredients and stir well. Bake at 350° for 30 to 40 minutes.
Arrange bananas, sliced, on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk; add pudding mixes. Beat until well blended. Spread evenly over banana slices. Pour pineapple evenly over pudding mixture. Spread Cool Whip over pineapple.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella. Place half the noodles in 13 x 9 x 2-inch baking dish. Spread with half the cottage cheese filling; add half the Mozzarella cheese and half of the meat sauce. Repeat layers. Bake at 375° for about 30 minutes. Let stand 10 minutes before cutting in squares. Makes 8 to 10 servings.
Saute onions and garlic in oil. Add artichoke hearts, cracker crumbs, onions, Tabasco sauce, salt and pepper to eggs. Pour into greased 9 x 13-inch pan. Sprinkle with grated cheese. Bake 30 minutes at 375°. Cut into squares. Serve either hot or cold.
Put noodles in a 9 x 13-inch baking dish. Lay pieces of chicken on top of dry noodles. Mix soups and water. Pour it over chicken. Bake at 300° for 2 hours or until done.
Put shortening, sugar, salt and all-bran into a bowl of boiling water. Stir until fat melts. Cool to lukewarm. Add well beaten eggs and yeast that has been soaked in lukewarm water until it is dissolved. Add flour; beat well. Knead real good the first time and don't knead again after it rises. Just punch down and place in loaf pans. When you let it rise the first time, brush the top with butter. Bake at 420° for 20 minutes until done. (I bake at 350°.)
Mix warm water, 1 teaspoon sugar and yeast; set aside. Add salt, 1/3 cup sugar and shortening to 1 cup boiling water. Add 2 cups flour and beat well. Add yeast mixture, beaten eggs and balance of the flour. Beat until smooth. Cover and keep in icebox until ready to use. Shape in rolls or loaf pan. Bake at 350° for 10 minutes, reduce heat and bake 10 minutes more for loaf pans. Grease tops with margarine last 5 minutes. Makes 36 rolls or 2 loaves.
Brown sausage in skillet; add remaining ingredients except cheese; mix well. Pour into 9 x 13-inch baking dish. Sprinkle with cheese. Bake at 350° for 45 to 50 minutes or until set. Yields 10 to 12 servings.
Brown hamburger; drain oil. Add spaghetti sauce and tomato sauce. Set aside.
Combine all ingredients in a large pot (Dutch oven type); bring to a boil, lower heat, cover and simmer until the vegetables are tender, but crisp. First, separate Chic-ketts into 1 and 1 1/2-inch pieces. Tear all small pieces off.
Mix all dry ingredients. Dip chicken into melted butter and roll into dry mixture. Place in shallow pan and bake 1 hour at 350°. Do not turn.
Combine Bisquick mix and sugar. Stir remaining ingredients into dry ingredients until thoroughly blended. Fill muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes or golden brown. Makes 1 dozen muffins.
In a large saucepan, cook ground beef and onion until meat is browned. Drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Simmer covered 15 minutes.
Dissolve Jell-O in boiling water. Stir in partly thawed strawberries and bananas. Spread 1/2 of the mixture in a 7 x 11-inch Pyrex dish. Spoon sour cream over the mixture, then add remaining Jell-O mixture. Chill until firm.
Combine cheese spread and sour cream in saucepan. Stir over low heat until smooth. Stir in remaining ingredients. Serve warm with vegetables, chips or breadsticks.
Brown the turkey and green onions. Put the cabbage and uncooked rice/potatoes in a sprayed 9 x 13-inch pan. Add the browned turkey and onions to the pan. Mix tomato sauce, water, bouillon, pepper and Worcestershire and then pour sauce on top. Cover pan with foil. Bake 1 1/2 hours at 350°. Serves 4.
Cut fish into serving size pieces 1-inch thick. Mix remaining ingredients well and pour over fish. Marinate fish for 4 hours. Place fish on grill over low coals. Baste fish with marinade. Cook until fish flakes when tested, about 15 minutes.
Mix top four ingredients. Bring to a boil. Pinch biscuits in pieces and drop in broth. Reduce heat slightly and cook until dumplings have doubled in size.
Chop bell peppers and celery very fine. In mixer beat eggs and milk until well blended. Add everything, except crab and scallops. Grease and spray large glass dish, 9 1/2 x 12-inches. Use Pam. Pour in the mixture. Add crab meat and scallops. Bake at 350° for 45 minutes or until casserole is set, but not real firm. Let set 10 minutes before serving. Scallops may be omitted. Serves 8.
Mix first four ingredients in saucepan. When mixture comes to a boil, boil for 4 minutes, stirring often. Turn off heat and add oats, peanut butter and vanilla. Stir until smooth. Drop onto wax paper to make desired size of cookies.
Crumble ingredients and sprinkle over potato mixture. Bake at 350° for 35 to 45 minutes uncovered. The time depends upon the depth of your dish.
Mix and pat into an 11 x 13-inch pan the flour, oleo and nuts. Bake at 375° for 12 to 15 minutes. Cool. Mix cream cheese and sugar and spread over cooled, baked crust. Heap fruits on top of crust. (Canned fruits must be well drained.) Take 1/2 cup apricot preserves and heat just enough to make syrupy. Dribble on top as a glaze. Sprinkle 1/2 cup nuts on top and chill.
Mix all ingredients in a large bowl, except pie crusts. Pour into pie crusts. Chill overnight.
Heat the oven to 350°. Place the chicken breast and pineapple juice in the roasting bag. Bake in the oven for 1 hour. Take the cooked chicken breasts out of the roasting bag and place on a cookie sheet. Put 1 slice of Provolone cheese on each chicken breast and sprinkle Cheddar cheese on each one. Place them in oven long enough for the cheese to melt.
Sift flour, salt, soda and baking powder. Blend shortening, sugar, eggs, milk and vanilla. Add dry ingredients to oats, nuts and chips. Add to rest of mixture. Bake at 370°.
Preheat oven to 350°. Bring margarine, water and cocoa to a boil. Remove from heat. Add flour, sugar, salt and soda. Add eggs and sour cream. Bake 25 minutes in an 11 x 14-inch pan.
Melt butter in large skillet. Saut sliced onions 4 to 5 minutes. Add kielbasa and brown (3 to 4 minutes on each side). Add beer; reduce heat and simmer for 25 minutes, uncovered. Serves 4 to 6.
Mix well. If not serving immediately, don't add ginger ale and sherbet. Add them when ready to serve. Makes 3 1/2 quarts.
Shape ground beef into 8 thin patties about 3 1/2 inches in diameter. Brown patties in 10-inch skillet, cooking to desired doneness. Drain. Sprinkle with salt and pepper. Top each of 4 patties with 1 cheese slice; cover with remaining patties.
Melt cheese slightly. Mix in Bisquick with a fork. Add sausage. Form small balls and place on ungreased cookie sheet. Bake at 250° for 30 minutes or until slightly brown.
Mix hamburger, refried beans, onion, cumin, oregano, garlic powder and pepper together. Stuff manicotti noodles with mixture and place in baking dish. Mix salsa, tomato sauce and water together. Pour over stuffed manicotti noodles.
Mix all ingredients together in a large casserole dish (2 to 3 quart dish) and cover tightly. Put casserole in 275° oven. Let cook for 5 hours, without checking. This can be cooked in a crock-pot. Yield: 5 to 6 servings.
Peel and cut potatoes into medium size cubes; place in dish. Mix sugar, butter, vanilla and flour together and pour over potatoes. Bake 350° for 30 to 40 minutes until tender.
Brown and drain meat. Add taco mix as per directions. Layer on large tray: Fritos, meat mixture, beans (drained and rinsed), lettuce, tomatoes, olives and top with cheese.
Bake in long pan at 325° for 25 to 30 minutes. Cut in squares while warm.
Prepare and cut up vegetables suitable for soup. Using large pot, cover vegetables with water. Bring to boil. Cover; reduce heat, simmering until vegetables are soft. Try salt, pepper, garlic or bouillon as added flavoring.
Saute onion, green pepper and mushrooms. Place sliced potatoes in the bottom of a 2 1/2-quart nonstick baking dish. Alternate layers of carrot, rice, onion mixture and zucchini. Stir seasonings into mashed tomatoes and pour over vegetables; cover. Bake at 350° for 2 hours and serve. Serves 8.
Mash cranberry sauce and lemon juice with fork and spread in pan 1 1/2 inches thick. Whip the heavy cream. Fold in sugar, mayonnaise and nuts. Spread mixture on top of cranberry sauce. Freeze overnight if possible. Cut into 2-inch squares when ready to serve.
Have your butcher grind the meat or use your food processor. Mix all ingredients well except for bacon. Shape in loaf. Place in shallow pan. Cover with bacon strips. Bake, uncovered, 1 3/4 to 2 hours at 375°. During the last 3/4 hour, baste with the following sauce every 15 minutes.
Brown ground chuck and drain. Add other ingredients together. Cook slow for 1 hour, all except cheese. Boil noodles for 20 minutes and drain. Stuff meat sauce inside of noodles. Place in large casserole dish and sprinkle with cheeses over each layer until gone. Cook for 15 minutes at 350°. Ready to eat.
Cream together shortening, sugar and 2/3 cup buttermilk. Add unbeaten egg whites. Beat well, but not too dry (may look curdled). Add remaining ingredients and beat well. Bake in greased and floured 11 x 13-inch pan at 350° for 30 to 35 minutes or until tester comes out clean.
Chop tomatoes by hand into very small chunks. Combine oil, vinegar and herbs. Add tomatoes and marinate in refrigerator at least 1 hour. Arrange bread slices on cookie sheet and add tomatoes. Top with cheese and broil until cheese melts. Good appetizer.
In a saucepan heat oil on high heat. Add garlic, seasoning, red chili pepper, beans and 1/2 c. Griffin's Old Santa Fe Picante Sauce. Mix well and cook for about 5 minutes. Remove from heat. Take a tortilla, in the middle place beans mixture, sprinkle with vegetables and cheese. Roll it up and sprinkle some cheese on top and microwave at 45 seconds or until the cheese is melted. Do the same with rest. You can choose your own topping if you like or make addition to the above topping. Enjoy it with Griffin's Old Santa Fe Picante Sauce.
Cook potatoes until tender. Cool. Mix all other ingredients together and beat until light and fluffy. Pour over potatoes and stir until potatoes are coated. May need more salt. You may garnish with sliced boiled eggs.
Cook the noodles in salted water until tender; drain. In another saucepan, combine other ingredients. Cook until cheese is melted and ingredients are well blended. Pour into greased with butter casserole dish and top with crushed potato chips. Bake 25 to 30 minutes.
Cook flour and milk until very thick. Cool. Cream butter, sugar and vanilla. Add to flour mixture and beat until it is like whipped cream. Ready to frost cake.
Cream the shortening and sugar; beat in egg. Stir in molasses. Sift dry ingredients; add alternately with water. Drop from teaspoon onto greased cookie sheet. Bake at 350°. Frost while warm.
Brown sausage in a skillet. Drain the excess fat. Melt the cheese in a microwavable dish. Add a can of Ro-Tel tomatoes. Mix in with the sausage. Serve with Fritos or Tostitos chips. (It is better served warm.)
Pour water into a large mixing bowl, add yeast. Let stand a few minutes, then stir to dissolve. Add half the flour, sugar, salt, soft shortening and egg. Beat with mixer on medium speed 1 1/2 to 2 minutes (or beat by hand with a wooden spoon). Add rest of flour and stir in by hand until the flour disappears. Scrape down batter from sides of bowl. Cover bowl with waxed paper and let rise in warm place until doubled, about 30 minutes.
Melt butter in a 13 x 9-inch cake pan. Heat oven to 350°. Stir raisins, cinnamon and sugar into apples. Heat until hot. Mix together 1 cup sugar, flour and milk. Pour batter over melted butter. Pour apples over all. Bake 45 minutes. Serve warm.
Mix cabbage, onions, almonds and sunflower seeds in a large bowl. Break the dry Ramen noodles on top of the cabbage mixture. (Save the packages of dry seasoning for the dressing.)
Place jello, sugar, cornstarch, food coloring and boiling water in a saucepan. Bring to a boil and boil for approximately 3 minutes until mixture is clear. Cool slightly. Arrange fresh cut or whole strawberries in a baked pie shell. Pour glaze over berries. Chill until firm. Top with whipped cream.
Cut up stuffed olives; mix with other ingredients. Roll in pecans. Chill.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture; slowly stir in M&M's and nuts. Drop heaping teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 11 minutes. Cool 1 minute; place on wire cooling rack. Makes 5 dozen 2-inch cookies.
Cream shortening and sugars; add eggs and continue beating until fluffy. Add flour, soda, salt, baking powder and vanilla. Mix well until blended. Add rolled oatmeal and nuts. Drop by teaspoon on cookie sheet. Bake until done (11 to 13 minutes) at 350°.
Cook bacon and reserve 3 tablespoons grease to saute green pepper, onion and mushrooms until limp. Set aside. In pot, mix broth, both cans of soup, broccoli, cauliflower and corn. Heat until hot, then add sauteed vegetables. Add pepper and simmer for 5 minutes. Add half and half, then cook until hot.
Cook sugar and syrup over medium heat until bubbles. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Press in buttered 13 x 9-inch pan. Melt chips and pour over top.
Heat oven to 350°. Grease pan. Beat all ingredients until smooth. Bake approximately 30 minutes until knife comes out clean. Cool 5 minutes.
Drain cooked beans. Shred dry beef; cook in butter 5 minutes. Blend in flour; stir in milk and cook until thickened. Add beans, onions, salt and pepper to taste. Put in shallow baking dish. Top with crumbs; sprinkle with paprika. Bake for 20 minutes at 375°. Serves 6.
Toast sesame seed and almonds in 350° oven until light brown. Toss together cabbage, onion, noodles, seed and almonds. Mix together in separate bowl the sugar, vinegar, oil, salt and chicken flavoring packet. Pour over noodle and cabbage mixture and toss.
In a 3-quart pan, bring water to a boil; add broccoli and onion. Boil 10 to 12 minutes. Add seasoning and cheese. Stir until cheese melts. Add milk, cream and butter. Heat to boiling. Add 1/2 cup cold water to flour, stirring until smooth. Slowly add to mixture, stirring rapidly. Cook and stir until thick. Add bouillon cubes.
Cream butter and sugar well. Add unbeaten eggs, one at a time, alternately with flour. Add flavoring. Place in a cold oven and set temperature at 275° and cook for 2 hours without peeping.
Preheat oven to 425°. Mix all ingredients and pour into pie crust. Place second crust on top and vent. Bake 40 minutes. Let stand for 10 minutes.
Pour into greased baking dish; bake at 350° for about 45 minutes to 1 hour.
In a saucepan, cook carrots in salted water until tender; drain. Meanwhile, to make marinade, combine soup, sugar, vinegar, salad oil, mustard and Worcestershire sauce. In a shallow dish, arrange alternate layers of onion, pepper and carrots. Pour marinade over all; refrigerate 6 hours or more. Makes about 6 cups.
Dissolve 1 envelope of gelatin in 1/4 cup of cold water. Put in dish and set in hot water until melted. Grate carrots, celery, cucumbers, onion and green pepper. Drain and mix with gelatin. Add mayonnaise, lemon juice and salt to taste. Let stand 2 or 3 hours. Spread a thin layer between 2 slices of bread. Cut off crusts and cut in 4 pieces.
Mix together yeast, water and sugar. When yeast dissolves, add cooking oil, buttermilk and soda. Mix well. Add flour. Put in a covered bowl. Let rise 3 or 4 hours or overnight. Stir slightly and dip out on floured board. Work with hands to form biscuits. Bake at 350° about 30 minutes.
Simmer cider, cinnamon sticks and lemon juice for 15 minutes. Tie nutmeg and cloves in small cheesecloth bag and put into simmering cider long enough to give it desired taste.
With the blender or electric mixer combine the cheeses and add the spices (not the chili powder). Shape in 2 logs. On waxed paper, sprinkle the chili powder; roll logs until coated. Wrap in Saran and refrigerate at least 3 days. Serve with crackers.
Combine sugar, syrup and butter in 2-quart saucepan. Cook over medium heat until melted, stirring constantly. Remove from heat. Gradually beat in beaten eggs. Add pecans and 1 teaspoon vanilla. Pour in 9-inch pie shell and bake at 350° for 40 to 50 minutes. Garnish with pecan halves before baking.
Pour three silver dollar size circles of batter onto griddle so they merge into the mouse head-and-ears symbol. Cook, flip and finish. Transfer to plate. Make eyes, nose and smile with cinnamon candy. Let kids pour syrup. Serve with milk and orange slices.
Place chicken in a 13 x 9-inch baking pan. Arrange Swiss cheese slices over chicken, overlapping as needed. In a bowl, mix soup and wine/juice. Spread on top of cheese. Crush croutons and sprinkle on top of soup/wine. Drizzle melted butter over all. Bake in a 350° oven for 45 to 60 minutes. Do not overburn croutons.
Cream shortening, sugar, molasses and egg until creamy. Add dry ingredients. Mix well. Chill. Roll in sugar and put on ungreased cookie sheet. Bake 10 to 12 minutes at 375°.
Wash and clean mustard very thoroughly, changing water 2 or 3 times. Strip large middle stem from each leaf of mustard by folding together and pulling out.
Brown onion in butter. Add cream of chicken soup and milk. Stir until well blended. Add it to broccoli and rice in casserole dish and stir well. Sprinkle Velveeta on top. Bake 20 to 30 minutes at 350°.
Add yeast, shortening and sugar to milk. Stir well. Add egg, salt and flour. Let rise 15 minutes. Work down. Let rise 15 minutes. Shape into rolls. Place on greased pan. Let rise 15 minutes. Bake at 400° for 15 minutes or until done. Makes 30 rolls.
Peel, core and slice apples. Place in lightly buttered pan. Sprinkle sugar mixture and dry cake mix over apples. Drizzle melted butter. Bake at 350° for 30 minutes.