HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients in a small bowl and set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, pinching sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Immediately invert onto a serving plate.
Mix first 3 ingredients and put into a greased 9 x 13-inch pan. Mix next 3 ingredients and pour over cake mix in pan.
Melt butter in pan. Add dried beef and brown on medium to medium-high heat. Sprinkle on flour and brown. Turn heat to low and add milk. Cook and stir until thick. Add pepper to taste.
Mix cream cheese, dry Ranch dressing and fresh green onions and spread on floured tortillas. On top of each divide and spread chopped pimento and green chilies. Roll tightly, jelly roll style, and slice. May be served with warm or cold salsa.
In a stew pot, cover partridges with water and stew over low heat until tender (about 30 minutes). Remove partridges and reserve broth. Drain oysters and save liquor.
Fold together all ingredients. Chill for 1 1/2 hours and serve.
Blend all ingredients a few minutes until mixture thickens a little. Add 1/2 cup vinegar. Yields 1 pint.
Brown meat. Add rest of ingredients in a roaster. If electric roaster is used, cook at 400° to 500° for two hours. If put in oven, bake at 350° for 2 to 3 hours. Yields 6 to 7 servings per pound with large buns and 8 or 9 servings with small buns.
In hot butter in 3-quart saucepan cook carrots, onion and potatoes, covered and stirring occasionally, about 25 minutes or until tender. (Put carrots in first). Add peas and remove from heat; stir in flour and mix well. Cook 1 minute, stirring occasionally. Add chicken broth. Bring to boil, stirring constantly. Gradually stir in cheese; cook over medium heat until cheese has melted. Gradually add milk. Season. Bring to boil, but do not boil. Serve with croutons.
Stir butter to soften. Gradually add sugar, creaming until light and fluffy. Add eggs. Mix all dry ingredients together and blend into egg mixture while adding tomato soup. Fold in nuts and raisins. Bake in a greased and floured pan. Cool 10 minutes and remove from pan. Cool completely. Frost or sprinkle with confectioners sugar. Bakes best in round tube pan.
Chop artichokes. Mix all ingredients by hand. Bake at 350° in pie dish until cheese is melted or top is light golden.
Heat oven to 400°. Place oats in blender and grind (stir occasionally). Line 12 muffin cups with paper baking cups. Combine dry ingredients. Add blueberries and remaining ingredients. Mix until just moistened. Bake 20 to 22 minutes. Makes 1 dozen. Freezes well. Microwave on High for 30 seconds per muffin.
Place in 2-quart casserole. Sprinkle with Pepperidge Farm dressing. Bake 45 minutes at 350°.
Brown hamburg and salt in skillet. Cook vegetables according to package. Add hamburg to vegetables and add soup also. Put in a 9 x 13-inch pan and place Tater Tots on top. Bake in a 350° oven for 45 minutes. Serves 8 to 10.
Peel grapefruit and oranges. Divide into wedges. In a salad bowl, combine all ingredients. Coat with a light dressing.
In a large saucepan, bring liquids and sugar to a boil, stirring to dissolve sugar. Add 1 1/2 packages cranberries; return to a boil. Reduce heat; simmer until berries begin to pop. Add remaining cranberries and orange zest. Simmer for 5 minutes. Remove from heat; cool at room temperature, then refrigerate.
Soften dry yeast in warm water and set aside. Pour scalded milk over sugar, butter and salt, stirring until butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour or enough to make a soft dough. Turn out on lightly floured surface.
In a 2-quart casserole, alternate layers of potatoes and onion. Mix remaining ingredients. Pour over potatoes. Cover and bake 45 minutes at 350°. Uncover and bake 30 minutes.
Preheat oven to 350°. Mix first 4 ingredients and spread half of the mixture in a 9 x 13-inch dish. Next, put the cubed chicken on top of the stuffing. Mix the last 3 ingredients and put on top of the chicken. Top with the remaining stuffing. Bake, uncovered, for 30 minutes. Very yummy!
Into powdered sugar add enough water (approximately 1 tablespoon) to make icing easy to force through pastry tube, yet hold its shape. Tint with coloring, if desired.
Throw everything into 6 cups of boiling water. Stir everything, so the rice doesn't stick. Put a lid on the pan and bring the pot to another boil. Turn the stove down to a simmer. Simmer for about one hour. Yum!
Unroll and spread rolls over a pizza pan. Cook enough hash browns to cover rolls. Layer potatoes on rolls. Brown, drain and layer sausage on potatoes. Sprinkle cheese on top of sausage. Beat eggs well and pour over pizza. Bake at 350° until eggs are done and cheese has melted.
Empty Oreos into a "brown paper bag". Beat with a hammer until well crushed. Then set them aside for a few minutes.
Put all the ingredients in a bowl and beat well with a beater. Pour batter into a 10-inch pie plate. Bake at 350° for about 20 minutes. Serve warm with Cool Whip or vanilla ice cream.
In large skillet over medium-high heat, cook sliced beef, red pepper, spinach, green onions and parsnip in 2 teaspoons hot oil, stirring constantly, 2 to 3 minutes until meat is brown. Remove from skillet; keep warm. In same skillet in remaining, 1 teaspoon oil, cook garlic and ginger 1 minute. In small bowl, stir well soy sauce, honey, cornstarch and 2 tablespoons cold water. Return meat and vegetable mixture to skillet. Add soy sauce mixture. Cook 1 to 2 minutes until heated through and thickened.
Salt and pepper chicken, coat large skillet with spray. Put on medium-high until hot. Add chicken and cook 3 minutes on each side unti lightly browned. Remove chicken. Set aside. Wipe skillet with paper towel. Coat skillet with spray; when hot. Add onion and garlic. Saute 1 minute. Add green beans, chickpeas, tomatoes and oregano; bring to a boil. Cover, reduce heat and simmer 30 to 35 minutes. Yields two servings.
Mix all together. Chill and serve with Fritos or tortilla chips. May also pour into pretty jars and seal for great gift ideas.
Blend ingredients; chill for at least 3 hours (better if overnight). Serve with wheat crackers. This is really a crowd pleaser.
Marinate for 4 to 6 hours, then broil or put on grill. Slice into thin slices.
Mix jello according to directions on box. Place in bowl and let set in refrigerator until begins to set. Pour half over bottom of cake. Put cake together and pour remaining jello over cake;	pour strawberries over cake. Serve with whipped cream.
Heat oven to 425°. Cook meat and onion; drain. Stir in tomato sauce, spices and the 2 tablespoons flour. Heat until boiling; boil 1 minute. Pour into ungreased 9 x 13-inch pan. Arrange Mozzarella cheese on top. Beat eggs, milk, oil, the 1 cup flour and salt until smooth. Pour over cheese. Sprinkle with Parmesan cheese. Bake until puffy and golden brown, about 25 to 30 minutes.
Tenderize meat. Put butter in pan and cook meat 10 to 15 minutes. Add onion and celery. Stir in soy sauce and water. Add sugar and cornstarch and stir until thick. More cornstarch can be added to thicken gravy. Serve over rice.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix ingredients together with spoon. Bake for 45 to 60 minutes. Serve hot. You may use all fresh vegetables, instead of cream of mushroom soup use cream of celery, or you may add canned chicken or ham for an alternative.
Drain pineapple. Cut mandarin orange slices in half. Combine pineapple, oranges, cheese and jello. Add enough Cool Whip to desired consistency. Chill for 2 hours before serving.
Beat lightly the egg white and cold water. Mix together brown sugar, sugar, salt, nutmeg and cinnamon. Turn pecan halves in egg white mixture. Then turn in sugar mixture. Spread on ungreased cookie sheet in single layer. Bake at 250° for 50 minutes. Remove from cookie sheet and cool on wax paper in single layer. Freezes well and makes wonderful Christmas gifts for friends!
Separate the stems from the caps of the wild mushrooms. Do not wash the mushrooms, but rub them with a dry cloth; reserve the tops. In a heavy 10-inch skillet over medium heat, saute the wild mushroom stems, shallots, onions and button mushrooms in the olive oil or butter. After 1 minute, lower the heat and simmer for 5 minutes or until most of the liquid evaporates. Deglaze with sherry by pouring it over the mushroom mixture and scraping the sides of the pan. Incorporate the mushroom pieces into the liquid. Add the hot stock or broth. Simmer 3 minutes or until mushrooms are very soft. Place the mushroom stem mixture into the food processor and puree until smooth. Return the mixture to the pot and add the cream. Dice the reserved mushroom caps and add them to the soup. Simmer until the soup has thickened slightly, 5 to 10 minutes. Season to taste with salt and pepper. To serve, ladle into warmed bowls and garnish with chopped tarragon or a swirl of creme fraiche. Serves 4.
Beat sugar and butter until light and fluffy. Add eggs, one at a time. Add sour cream and flavorings. Beat in flour and beat for about 5 minutes. Bake at 350° for 1 hour and 15 minutes.
Cream butter and sugar. Add egg, milk, vanilla and almond. Beat well. Add flour and baking powder to cream mixture. Mix until smooth; use cookie press. Put on ungreased cookie sheets and top with jelly or candy or add jello to mixture.
In 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add rotini, vegetable and Parmesan cheese. Heat through.
Prepare cornbread according to package directions. Crumble 1/2 of cornbread into bottom of a large serving bowl. Top with half of beans.
Brown ground beef and onion in oil or shortening. Add beans, barbecue sauce and salt. Cover and simmer for 30 minutes. Add water and rice. Bring to a boil; reduce heat, cover and cook for 8 minutes or until rice is tender. Serves 4.
Spread cream cheese in bottom of microwavable dish. Spread chili over this. Sprinkle Cheddar cheese on top of that. Microwave on High 2 to 3 minutes or until cheese is melted. Dip Doritos into this.
Stir-fry beef in oil. When done (approximately 3 minutes), then add cornstarch; chop scallions. Add onions, soy sauce, bouillon and rice to beef in a deep fryer or wok; sprinkle with pepper (water chestnuts optional). Turn on low heat and cover. Simmer for 20 minutes, stirring frequently.
Peel, core and dice apples. Mix sugar, flour, juice from lemon, cinnamon and 1/2 butter. Add apples and plums; mix gently. Pour into flat baking pan. Combine remaining ingredients and mix thoroughly. Spread over apple and plum mix. Bake at 350° for 40 minutes. Cool and cut crispies into squares.
Mix flour, powder, soda, salt and sugar in a large bowl. Cut in margarine with a pastry blender until mixture forms small crumbs. Add buttermilk. Mix just enough to make a soft dough. Turn dough out onto a lightly floured surface and knead a few times. (Don't knead too much or biscuits will be dry and hard!) Roll the dough out to a 6 x 8-inch shape and place it on an ungreased cookie sheet. With a sharp knife, cut the dough into 12 equal pieces but do not separate. Bake in a 400° oven for 15 minutes. Serve hot.
Mix cornstarch and milk; stir until smooth. Add margarine, salt and pepper. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Add Cheddar cheese.
Combine oil, sugar and eggs; mix well and add flour gradually. Add vanilla, apples and nuts. Bake at 350° for 1 hour in a tube pan.
Preheat oven to 325°. Lightly grease a baking sheet. Mix above ingredients in a bowl and knead. Shape into 1 1/2 inch balls. Place on baking sheet. Bake 25 to 30 minutes. Drain. Serve hot.
Brown hamburger and drain. Put ingredients together (except chips) and pour dressing over. Mix well. Just before serving, crunch chips over salad and mix. Makes 10 servings.
Mix pineapple, flour, sugar and some syrup. Pour into buttered casserole dish. Crush stack of Ritz crackers.
Mix all ingredients together except stuffing mix and margarine. Put in 8 x 12-inch pan. Mix margarine and stuffing mix. Put on top and bake in 350° oven 30 minutes or until bubbling. Serves 6 to 8.
Melt butter in 13 x 9-inch pan. Mix together all ingredients and bake at 375° for 30 minutes or until brown.
Combine peanuts, coconut, 1/4 cup powdered sugar, cinnamon and nutmeg. Unroll crescent dough and separate into 4 rectangles. Place rectangles of dough on ungreased cookie sheet. Sprinkle peanut mixture over each dough rectangle. Dip each banana half in lemon juice, then maple syrup. Place each banana half on narrow end of dough rectangle and roll up, ending with seam-side down. Pinch edges well to seal. Bake at 400° for 12 to 15 minutes or until golden brown. Sprinkle with 1/4 cup powdered sugar while warm. Cut each roll into 2 or 4 pastries.
Combine crumbs, cheese, salt, pepper and parsley flakes. Mix well to combine. Dip chicken pieces in melted butter, then roll in crumb mixture. Arrange chicken in shallow baking dish, skin side up. Pour remaining butter over chicken and bake, uncovered, at 350° for 1 hour. Do not turn chicken.
Combine water or soy milk, flour and cornstarch or arrowroot in a saucepan and cook until thickened. Cool. In a blender, put lemon juice, onion powder, salt, garlic powder and oregano. Add all ingredients from the saucepan with those in blender. Mix well and chill. If you want to make mustard, add a little turmeric.
Wash spinach well and remove tough stems. Cook with 1 tablespoon water and 1 teaspoon salt for 10 minutes, or until tender. Drain well and chop fine. (If using frozen spinach, prepare according to package directions; drain well.) Return drained spinach to pan. Add water chestnuts, 3 tablespoons butter, cream and seasonings to taste. Place in a buttered casserole.
Preheat oven to 375°. Pour milk over bread and allow to stand 5 minutes. Add remaining ingredients and mix well. Form into a loaf and place on a rack in a shallow roasting pan. Bake 1 1/2 hours. Serves 6. Total fat: 9 grams.
Blend together flour, margarine and 1/2 cup pecans. Press into a 13 x 9-inch pan. Bake for 20 minutes at 350°. Cool. Blend together cream cheese, powdered sugar and half of 9 ounce carton of whipped topping. Spread over crust. Combine pudding mix with lemon juice and milk. Pour over previous layers. When firm, top with remainder of whipped topping. Sprinkle with 1/2 cup pecans. Chill overnight and keep in refrigerator.
Prepare cake mix as directed on package and add peanut butter. Bake at 375° for 25 minutes or until done. Makes 10 servings. Exchanges: 1 serving: 1 bread, 2 fat and 169 calories.
In a 13 x 9-inch baking pan, arrange the pie filling and pineapple (do not drain). Cover with the cake mix (dry). Slice the margarine into pats on top of the mix and sprinkle with nuts. Bake at 350° for 50 to 60 minutes.
Mix dressing mix and cream cheese until thoroughly mixed. Wash, pat dry and cut celery into small pieces. Fill with cream cheese mixture.
Mix eggs, sugar, flour and vanilla. Beat well. Stir in evaporated milk. Since raw eggs are in homemade ice cream, you now must cook the egg mixture at least 8 minutes or until mixture reaches 160°. Pour into a gallon freezer bucket and finish filling to the line marked on bucket with regular milk. Place in ice bucket and layer ice and rock salt around it. Ice cream is ready when electric motor stops (about 20 minutes).
In blender, thoroughly blend all ingredients. Store in the refrigerator in a covered container for up to 1 week. Use instead of canned sweetened condensed milk in cooked recipes. Will take the place of Eagle Brand milk.
Dressing: Stir mayonnaise, sour cream, honey and Dijon mustard. Cover and chill.
Melt first 3 ingredients and mix. Blend and mix well the cereal, raisins and nuts. Pour chocolate mixture over dry ingredients. Stir well until coated. Pour powdered sugar into garbage bag. Add mixture. Shake bag vigorously to blend. Add more powdered sugar, if needed. Store in airtight container. Freezes well.
Combine thawed juices and water. Add soda and stir gently. Garnish with lemon slices.
Whip sour cream, 1/2 small bowl of Cool Whip, pudding and milk together with electric mixer. Layer in dish with banana slices and vanilla wafers. Top with remaining 1/2 bowl of Cool Whip.
Combine Jell-O and water; stir. Add blueberries and pineapple with juices; mix well. Chill until firm.
Heat ingredients until salt and sugar are dissolved. Cool and fold into the hot rice, being careful to keep rice grain whole.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and pecans and pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pan 15 minutes; remove and cool on rack. Frost with Coconut Cream Frosting.
Cream oil and sugar. Add beaten eggs. Gradually add flour and spices. Mix well. Add vanilla and fold in plum baby food and nuts. Bake in a tube pan for approximately 1 hour at 350°.
Combine meat, 1 tablespoon salt, pepper and 3/4 cup flour. Mix well. Roll out with rolling pin about 1/2-inch thick. Cut into 4 x 4-inch pieces. Place in hot oil in skillet. Cook until lightly brown. Remove from skillet. Add remaining flour and cook until browned. Add milk and remaining salt and cook until thick. Pour the gravy over the steak. Yields 5 servings.
Place salad greens on individual plates. Sprinkle with carrots, avacoda, oranges and pineapple. Serve with creamy dressing.
Layer first 3 ingredients in a buttered 9 x 13-inch casserole. Beat eggs, milk and mustard. Pour over top and refrigerate 2 hours or overnight. Bake at 325°, uncovered, for 1 hour. Great for busy mornings, such as Christmas.
Combine melted butter and graham cracker crumbs, and press into bottom of cake pan. Save just a small amount. Mix cream cheese and powdered sugar. Add Cool Whip and mix until smooth. Pour into pan with cracker crumbs, and spread cherry pie filling in the center and sprinkle the remaining crumbs on edges.
Sift flour, soda and salt together. Add sugar and oatmeal. Cut in butter until it is crumbly. Put half of this in bottom of pan. Cover with 2 quarts of young tender rhubarb, cut fine and mixed with 1 cup of granulated sugar. Cover with remainder of crumbs. Bake 1 hour in a 350° oven until a deep golden color. Let cool. Cut and serve.
Roll process cheese spread between two pieces of wax paper to form a 9 x 12-inch rectangle. Beat cream cheese, olives and cilantro until well blended. Spread over process cheese spread. Roll up starting at narrow side to form 9-inch roll. Garnish with additional cilantro, if desired. Chill, covered, until firm. Serve with assorted crackers.
Combine all ingredients and place in large casserole. Sprinkle with bread crumbs and cook about 30 minutes at 350°. Serves 12.
Mix dry ingredients well. Add all remaining ingredients except strawberries and blend with mixer. Add strawberries after completely mixed. (Add red food coloring if you want a redder color.) Bake in 2 greased loaf pans at 350° for 1 hour or until toothpick comes out clean.
In medium skillet, melt butter. Add curry and heat 2 to 3 minutes. Stir in onion and cook until tender but not brown. Blend in flour, salt and pepper, stirring well. Add chicken broth all at once. Cook and stir until boiling; cook 2 minutes longer. Add cooked turkey and shredded lemon peel. Heat mixture to boiling. Cook rice according to package directions. Stir in cashew nuts and pimiento. Serve mixture over rice. Makes 4 to 6 servings.
Saute onion in margarine in large pan for 2 minutes. Add cabbage, water and salt. Cover pan, cook quickly for 10 minutes or just until cabbage is crispy tender. Stir in milk; serve hot.
Mix together, adding enough flour to make a thin batter. Makes enough batter for a 3 to 4 thin layer cake. Very good for coconut cake. Bake at 325° until done.
Cut round steak into thin strips. Dust with flour. In large skillet, brown meat in oleo. Add mushrooms, onions and garlic. Brown lightly. Stir in beef broth. Cover and cook 1 hour or until meat is tender. Stir now and then. Gradually stir in sour cream. Cook over low heat 5 minutes. Serve over rice or cooked noodles.
Cut beef into 1 1/2-inch cubes; place in a 2 1/2-quart casserole. Combine wine, 1 cup water, soup and soup mix; stir well and pour over beef. Stir in mushrooms. Cover and bake at 325° for 2 hours. Add green pepper, onions and garlic powder. Cover and bake an additional 30 minutes. Stir in cherry tomatoes. Garnish with parsley sprigs. Serve over rice. Yields 10 to 12 servings.
Preheat oven 350°. Mix ingredients, then pour into ungreased 8 x 8 Pyrex dish.
Saute the garlic and onion in hot oil. Add the pieces of chicken and cook 5 minutes. Pour water and add the vegetables. Let boil. When chicken is tender, remove from broth and flake the meat. Strain broth. Press vegetables, through a sieve to get all the flavor. Season with salt, ajinomoto and patis. Pour back chicken meat, add taingang daga, mushroom and sotangjon. Boil 10 minutes. Serve hot with Biscocho.
Chop bacon into small squares and fry at medium heat in large saucepan until brown. Do not drain fat! Drain excess water from sauerkraut, and if necessary, rinse out excess salt with cold water. Stir the sauerkraut into the bacon and grease. Add the chopped onion, 2 pinches of garlic powder and enough salt and pepper to season. Slowly cook for about 45 to 60 minutes, stirring occasionally, or until sauerkraut becomes tender. Serves approximately 4 to 6 people.
Core cabbage and place in boiling salted water until 12 outer leaves can be separated. Set them aside; reserve water. Chop remainder of cabbage. Mix ground beef, rice, minced onion, parsley, salt, pepper, Tabasco and egg. Divide mixture into 12 parts and place in cabbage leaves, making rolls by folding in the sides and rolling up. Place rolls, seam side down in a 2-quart casserole on top of chopped cabbage. Saute garlic, chopped onion and green pepper in butter for 2 to 3 minutes. Add tomatoes, honey and lemon juice. Simmer gently 10 minutes, then stir in 1 cup of cabbage water and spoon over cabbage rolls. Cover and bake at 350° for about 1 hour.
Spray jelly roll pan with Pam. Place 1 tablespoon apple pie filling in flour tortilla and roll. Place, open side down, in pan.
Place in large mixing bowl the first 4 ingredients; beat until fluffy. Add eggs. On wax paper, combine flour, soda, baking powder and salt. In small bowl, combine applesauce and bran. Blend flour into creamed mixture alternately with applesauce and bran. Stir in raisins. Turn batter into greased loaf pan. Bake at 350° for 55 to 60 minutes, or until loaf tests done.
Melt butter or oleo in saucepan; blend in flour and mustard. Add milk; stir over heat until thick. Add salt and green vegetables or garnish with parsley. Pour over servings of pie like a gravy.
Rinse chicken with cold water; pat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook, covered, for about 6 minutes, turning once, until golden brown. Remove from skillet.
Sprinkle strawberries with sugar; stir gently. Refrigerate 2 to 2 1/2 hours. Just before serving, beat whipped cream until stiff, pouring orange juice in slowly. Fold in the strawberries. Makes 6 servings.
Mix together the first 6 ingredients. Divide into 2 parts; shape in logs or balls. Roll in mixture of the chili powder, paprika and chopped pecans. Garnish with cherries or pecan halves.
Combine cream cheese, pineapple, green pepper, onion and salt; mix well. Chill. Shape into a 4-inch ball and roll in chopped pecans. Serve with assorted crackers.