HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients by hand, breaking up any large chunks of cheese. Spread evenly, not thick, to edges of rye bread. Put under broiler for 2 to 3 minutes or until bubbly. The crusts burn easily, so watch carefully. Serve immediately. Can be made ahead of time and refrigerated.
Add rice and salt to boiling water; stir to moisten all rice. Cover and remove from heat. Let stand 5 minutes, then uncover and let cool to room temperature.
Brown meat thoroughly. Drain grease. Add salt and pepper. Add melted Velveeta cheese and Ro-Tel.
In 3 quart pan, combine water, vegetables, tomatoes, pasta, bouillon and basil. Bring to boil; reduce heat to low. Simmer uncovered 10 minutes until pasta is tender. Stir beef into simmering soup. Immediately remove from heat. Cover and let stand 5 minutes. Sprinkle with cheese, if desired.
Set aside popped popcorn in a large metal bowl. Mix butter, Karo syrup, brown sugar and salt together and bring to boil, stirring constantly. Boil 5 minutes, not stirring. Remove from heat. Add vanilla and baking soda; pour over corn in bowl. Bake in 250° oven for 1 hour, stirring every 15 minutes.
Combine cake, eggs and butter. Press mixture on 13 x 9-inch pan. Combine sugar with cream cheese and vanilla. Spread on cake mixture. Bake at 350° for 35 minutes.
Mix all ingredients and bake at 400° until brown. Stir and rebake until brown again. Remove from oven; cool and serve.
Mix mayo and sugar. Put in layers with mayonnaise in the middle and on top. Cover and let stand in the refrigerator for 24 hours. Toss when ready to serve.
Combine all ingredients in a 4-quart glass bowl. Microwave on High for 12 minutes, stirring every 3 minutes. Beat the mixture vigorously by hand until tacky. Drop by teaspoons onto buttered wax paper. Cool until firm. Makes 3 dozen.
Dissolve yeast in water; add sugar, salt, oil and 3 cups of flour. Beat until completely combined. Stir in remaining 3 1/2 cups of flour to make soft dough. Turn onto floured board and knead 8 to 10 minutes. Make into rolls and bake 12 to 15 minutes at 450°.
Cook and stir ground beef and onion in skillet until beef is brown. Drain off grease. Stir in tomatoes with liquid, green pepper, water, mushrooms, salt, sugar, chili powder or oregano and spaghetti (broken into 2-inch pieces). Turn into 2 1/2-quart casserole. Cover and bake at 375°, stirring occasionally until spaghetti is tender, about 45 minutes. Sprinkle with 1 cup shredded Cheddar or processed American cheese. Return to oven, uncovered, and bake until cheese is melted, about 5 minutes. Makes 6 servings.
Heat oven to 375°. Mix sugar, 1/2 cup margarine (butter), the vanilla, egg and unsweetened chocolate. Stir in flour and salt. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten each cookie with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool cookies completely. Makes about 3 dozen cookies.
Preheat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended. Combine flour, salt and baking soda; add to creamed mixture at low speed. Mix until just blended. Drop by spoon, 2 inches apart, onto ungreased baking sheet. Flatten slightly in crisscross with fork. Bake for 7 to 8 minutes. Do not overbake. Cool 2 minutes on baking sheet. Transfer to foil to cool completely. Makes 3 dozen cookies.
Mix the eggs, butter and buttermilk well. Add the remaining ingredients, except prunes. Mix well. Add the prunes. Bake in a 350° oven. Let cool.
Combine all ingredients; mix well. Store in airtight container. Yields 2 cups mix.
Mix flour, egg yolks, sugar and milk. Cook in an iron skillet, stirring constantly, until thickened. Add butter and vanilla. Stir well. Add extra milk if filling is too thick.
Mix first four ingredients together until smooth and creamy. Use all the fruit to dip into mixture like a fondue. This dip can also be used as a topping on fresh fruit or strawberry shortcake. Trust me; it's great!
Heat olive oil in a skillet and add carrots, squash, onion, eggplant and yellow pepper. Saute, stirring and tossing, about 5 minutes. Add tomatoes, garlic, thyme, salt and pepper. Cook, again tossing and stirring, about 3 minutes. Add basil. Stir to combine. Serve immediately. Makes approximately 6 servings.
Layer in slow-cooker (in order) carrots, onion, celery, potatoes, parsley, garlic, bouillon, basil, salt, pepper and kidney beans with liquid. Add water. Do not stir. Cover and cook on high for 4 to 4 1/2 hours or low for 8 to 9 hours. Stir in stewed tomatoes with juice and ham. Immediately cover and cook on high for 10 to 15 minutes or until heated.
Mix fruit and nuts with part of flour to coat. Cream margarine, sugar and eggs. Add dry ingredients, then add flavoring. Mix batter with fruit and nuts. Chill overnight. Drop by teaspoon on greased cookie sheet. Bake at 300° for 20 or 30 minutes. Put pan of water in bottom of oven while cooking.
Mix well and chill about 1 hour. Shape in small balls and press in muffin pans.
Melt margarine in skillet. Cook potatoes in jacket; peel and grate. Chop onion and cook in butter. Mix potatoes, onion, sour cream, cheese and soup together. Put in pan and put buttered corn flakes on top. Bake at 350° for 45 minutes in a 9 x 13-inch pan. Allow 1 hour preparation time.
Saute bell pepper and onion in margarine. Cook broccoli and melt cheese over it. Bake chicken breasts. Season with lemon pepper, salt and poultry seasoning. Cut into small pieces after cooked. Cook rice. Combine all in a large casserole dish. Mix chicken soup and celery or mushroom soup. Add enough water to be smooth. Stir this into the casserole. Bake at 350° until top turns golden. Top with Cheddar cheese, if desired.
Soften ice cream in a large bowl. Add thawed berries (strain some juice out of the berries as it may be quite runny). Pour into baked pie shell. Freeze overnight.
Cut bread into cubes. Beat eggs. Add vanilla, salt, sugar, milk, pineapple and coconut. Pour over bread; mix well. Grease pan. Bake at 350° for 45 to 50 minutes.
Divide one bread dough loaf in half. On floured surface, roll out to 9-inch square. Cover dough with layers of any or all of the listed ingredients. Roll in tight jelly roll fashion, pinching seam and ends.
Mix together and melt the peanut butter, chocolate chips and margarine until smooth. Pour this mixture over the cereal and stir together. Pour the powdered sugar in a paper bag. Pour cereal in bag and shake it up. Store in airtight container.
Preheat oven to 350°. Roll pieces of chicken in dry bread crumbs. Place in a 9 x 13-inch baking dish. Bake for 15 minutes. Take out and add sauce over the top. Add cheese. Cook 15 to 20 more minutes.
Preheat oven to 400°. Mix bran, sugar, flour, soda, spice and salt in a large bowl. Add eggs, shortening, vanilla and buttermilk. Mix well. Fill greased muffin pans 2/3 full and bake in a 400° oven for 15 to 20 minutes. Store rest of batter in refrigerator. Can be kept up to 6 weeks in covered container.
Brown hamburger, onion and pepper. Drain. Cook macaroni and drain. Place all ingredients in a large casserole dish and bake at 350° for 30 to 45 minutes. Top with cheese and let cheese melt.
Cook mushrooms in 1 inch of water with 1 teaspoon of salt for 5 minutes. Cool mushrooms before adding other ingredients. Place in refrigerator at least 24 hours. Turn jar frequently to marinate. May want to double recipe; it goes fast!
Crush graham crackers	and melt oleo. Mix with sugar and press in cake pan. Mix Dream Whip as directed on packages. Mix cream cheese in the Dream Whip and spread on crumbs. Top with cherry pie filling.
Thaw spinach; drain and squeeze dry. Chop until there are no large stems. Put in mixing bowl. Tear bread into small pieces and add with all other ingredients. Blend well. Put in lightly buttered baking dish. Bake at 400° for about 20 minutes until lightly browned.
Mix cornmeal, sugar and seasonings. Add onion; toss. Add milk and eggs. Blend well. Pour into hot greased pans. Bake at 425° until browned; cool. Crumble and let dry. Add sage and poultry seasoning and pepper to taste. Saute in butter the celery until tender. Add chopped onions and celery to bread crumbs and toss. Add broth to bread crumbs to make very moist. Bake in large pan 30 to 45 minutes or until brown on top.
You will need a Madeleine mold and a pastry bag. Preheat oven to 450°. Grease mold pan.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Scald milk; let cool. Add yeast to warm water. Blend shortening, sugar and eggs. Add to milk. Mix flour and salt with other ingredients, forming a soft dough. Let rise in a warm place until double in size. Punch down and let rise again. Melt the butter. Combine the sugar and cinnamon. Dip walnut-size balls of dough in melted butter, roll in sugar mixture. Drop in a greased angel food pan. Let rise about 1 hour. Bake in 350° oven for 35 to 40 minutes. Turn out on plate. Pull balls off when ready to serve.
Blend cornstarch, water and salt in saucepan and add chocolate. Cook on low heat until chocolate melts and add rest of ingredients. Serve over cake or ice cream. Yields 1/3 cup.
Reserve 1 cup nuts. Mix remaining ingredients. Shape into a ball, then roll in the reserved nuts. Refrigerate.
Mix orange drink and condensed milk thoroughly. Add pineapple. Pour into ice cream freezer and freeze.
Mix together all ingredients. Pour into 2 (9-inch) pie shells. Bake 40 minutes at 400°. For chocolate lovers only! Very rich!
Peel eggs; slice half lengthwise and carefully remove yolks. Mash yolks; add mayonnaise and stir well. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into a decorating bag fitted with a large star tip. Pipe yolk mixture into egg whites. Sprinkle lightly with paprika. Top each stuffed egg with an olive slice and a sprig of parsley. Yields 6 servings.
Cream together the shortening and peanut butter. Add the brown sugar and white sugar; beat. Beat in the egg, milk and vanilla. Stir in the flour, soda and salt. Shape by teaspoon into balls; roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and add a chocolate candy kiss. Press down so that cookie cracks around the edges. Return to oven and bake 2 to 5 minutes, until done.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes and drain.
Using a meat grinder, grind the first 4 ingredients. Add the sugar. Mix well. Store in glass jar in refrigerator. Will last for a couple of months. May be frozen.
Combine first three ingredients. Mix well. Add milk. Stir. Pour mixture into a lightly greased shallow 2-quart casserole. Dot with butter. Combine 3 tablespoons of sugar and cinnamon. Add to peaches. Spoon peach mixture over batter. Do not stir. Bake at 350° for 50 or 60 minutes or until brown. Yields 6 to 8 servings.
First, use one cup of flour to roll the nuts and raisins in so they will not sink to the bottom. Mix all ingredients (in the order listed) and pour into a 13x9-inch cake pan. Bake at 300° for 1 1/2 - 1 3/4 hours.
Simmer chicken, onion, carrot, celery and salt in enough water to cover, about 2 hours. Remove chicken and when cool, remove skin and bones; dice meat. Strain stock and, if necessary, add enough water to make 1 quart. Melt butter in saucepan. Stir in flour mixed with paprika. Add chicken stock gradually, stirring constantly; cook for 2 minutes. Add cream, pepper and adjust seasoning to taste. Spoon Dumplings on top of gently bubbling chicken mixture and cover. Cook 15 minutes without lifting lid. Serve at once.
Microwave small red potatoes until done. Cool. Cut into quarters. Add mayonnaise until coated. Add 2 to 3 packets Good Seasons Italian dressing mix (dry). Let sit (refrigerate) for at least 1 hour before serving.
Knead as long as it takes to mix ingredients. Roll real thin and sprinkle with sugar. Cut and place on cookie sheet. Bake in a 350° oven until brown. Makes about 6 dozen.
Preheat oven to 375°. Sift together flour, baking powder and salt; set aside. Combine shortening, sugar, brown sugar, vanilla and water; beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate morsels. Drop by tablespoons on greased cookie sheets. Bake 10 to 12 minutes.
Wash and cut small cucumbers into eighths. Pour boiling water over them and leave overnight. Next morning, drain and pack in jars.
Combine eggs, bread crumbs, ham, salt and pepper. Add ground beef and mix well. Shape mixture into 6 dozen tiny meatballs. Place in shallow baking pan. Bake 12 to 14 minutes or until done at 375°. Cool. Remove from pan. Cover and chill. When ready to serve, combine pie filling, juice and vinegar; heat until bubbly. Add meatballs. Keep warm, adding juice if becomes too thick.
Cook spaghetti and drain. Pour oil over spaghetti and toss. Mix soups and milk. Stir meat, mushrooms, peppers and olives. Stir in spaghetti. Pour into a casserole and sprinkle with cheese. Bake uncovered at 375° for 40 minutes. Sprinkle with almonds during last 10 minutes of baking. Makes 12 servings.
Place in greased baking dish, either canned or home cooked apples. Mix together all ingredients with a fork until crunchy and sprinkle over apples. Pour over all melted butter or oleo. Sprinkle with cinnamon. Bake in moderate oven for 30 to 40 minutes.
Saute 1/4 c chopped onion and 1/4 c bell pepper in 2 tsp oil. Add 1 c boiling water mied with 1 pkg ranch dressing mix. Add can of mushrooms, 1 can rtoel tomatoes, prepared chicken, and velveeta. Heat 5 minutes to let cheese melt; mix well. Layer mixture with 2 cups cooked spaghetti in a 8 x8 sprayed dish. Cook 25 minutes at 400°. Makes 4 servings.
Mix graham cracker crumbs, butter, walnuts and cinnamon and place in bottom of cake pan. Mix remaining ingredients and pour into pan. Bake at 375° for 35 minutes.
Brown chicken in frypan. Line casserole dish with chicken. Sprinkle grated cheese over the chicken. Top with Stove Top stuffing, prepared as to package directions. Bake in oven at 350° for 45 minutes or until brown.
Sift dry ingredients together; cut in the shortening. Add buttermilk and the yeast, dissolved in water. Mix with a spoon until all flour is moist. Cover the bowl and put in refrigerator until ready to use. Can also be used right away. The dough will keep several weeks in refrigerator.
Fry chicken, onion and leek. Add soy sauce, bean sprouts and garlic powder (add a little more oil if necessary). Fry until bean sprouts are getting translucent, but not limp. Add ham and let cool. Make a smooth batter with flour, water and egg white. Heat a generous amount of oil or butter in an omelet pan, over a low fire. Place 1/2 of batter in pan, a little at a time, to make 6 crepes. Only fry one side of the crepes. Put 1/2 of the filling on fried side of crepes and fold crepes like envelopes, gluing with a mixture of water and flour. Fry the loempias in generous hot oil in wok or big frying pan until they are brown on both sides. Serves 6. Delicious with sweet and sour sauce or peanut butter sauce.
Mix Crisco, salt and 1/2 of water. Add flour and rest of water, a little at a time. Roll out thin layer of dough and spread with filling of your choice as much as you like. Put another crust on top. Prick with a fork all over and bake at 400° for about 25 minutes or until done, like for a pie.
Bring syrup and sugar to a full boil that you cannot stir down. Take off stove. Add peanut butter. Stir until melted. Add Special K cereal. Mix well. Spoon on wax paper. Cool.
Mix all ingredients together, except bread crumbs and 1/4 cup margarine. Grease a large casserole dish and place mixture in it. Mix bread crumbs and margarine together and put on top of mixture. Place in 350° oven. Bake 1 hour and 10 minutes.
Combine red wine, oil, vinegar, garlic and oregano in a 9 x 13-inch Pyrex dish. Add flank steaks. Marinate 24 to 48 hours in refrigerator.
In advance, prepare mornay sauce, cook broccoli and cut turkey in thick (1/4-inch ) slices.
Prepare your favorite stuffing mix (uncooked). Set aside. Clean the game hens, rinse and pat dry with paper towel. Rub cavities with seasoned salt; rub outer skin with Cajun seasoning. Lightly fill cavities with the stuffing. Put game hens, breast side up, on rack in roasting pan; brush with melted butter or margarine. Roast, uncovered, at 350° about 1 1/2 hours or until hens test done. Remove and serve.
Melt margarine in saucepan over low. Stir in flour. Cook, stirring constantly, for 1 minute. Stir in paprika, cumin, mustard, garlic powder, chili powder, milk, jalapeno pepper and sauce; blend thoroughly. Add cheese gradually, stirring, until mixture is smooth.
Sift flour once; measure. Add baking powder and nutmeg, then sift together twice. Cream butter, adding sugar gradually, until light and fluffy. Add eggs, lemon rind and cream or milk; beat well. Roll into a thin sheet on slightly floured board. Cut with floured cutter and dredge with sugar. Bake in a 400° oven for 7 minutes. This makes 2 1/2 dozen cookies, 3-inches in diameter. These may also be cut into fancy shapes and sprinkled with colored sugar.
Combine garlic, onion, parsley, salt, pepper, oil and vinegar in a bowl. Add mushrooms and allow to marinate for 3 hours, basting quite frequently. Drain. Melt 3 tablespoons of butter in the skillet. Add mushrooms and cook over high heat for 1 minute. Reduce the heat to low and cook for 10 minutes, stirring frequently. Place mushrooms in a well buttered dish. Sprinkle the bread crumbs and Parmesan cheese on top of the mushrooms and dot with the remaining butter. Bake for 20 minutes in 300° oven.
Heat oven to 350°. Grease and flour three round 9-inch cake pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened (do not beat). Stir in bananas, pecans, vanilla and pineapple. Divide batter and bake 25 to 30 minutes.
Mix apples and sugar together. Let set until sugar melts. Sift all dry ingredients. Blend eggs and butter. Add apples and sugar mixture, then dry ingredients and vanilla. Bake at 350° for 40 minutes.
Brown hamburger; drain. Add spaghetti sauce to hamburger. Cook 10 minutes. Boil lasagna noodles per directions on box. With a lasagna pan or 9 x 13-inch pan, place 1 row of lasagna noodles on bottom of pan. Put 1 layer of spaghetti sauce over that. Add 1 layer of Mozzarella cheese over the sauce. Add 1 layer of noodles over that. Put 1 layer of sauce over that. Put 1 layer of Ricotta cheese on that. Put 1 layer of noodles over that. Put 1 layer of spaghetti sauce on noodles. Add 1 layer of cottage cheese on the sauce. Put 1 layer of noodles on that. Continue putting layers of noodles, sauce, cheese until it's all used. Bake in an oven at 350° and bake 1 hour.
Mix all ingredients together. Add apples and pecans last. Let stand 15 minutes before pouring into angel food cake pan. Bake at 350° for 1 hour.
Squeeze juice out of pineapple. Combine with all ingredients except nuts. Shape into ball and roll in nuts on wax paper. Serve with Wheat Thins. Makes 1 large or 2 small.
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container.
Cook broccoli 7 minutes and drain. Combine broccoli with soup, mayonnaise, cheese, eggs, salt and pepper. Top with crushed Ritz crackers and dot with butter. Bake at 350° for 40 minutes.
Beat egg; add sugar. Alternate milk and Bisquick. Fold in grated carrots. Bake at 375° for 15 to 20 minutes.
Saute in a little butter onions, chilies and tomato, until lightly browned or onion is tender. Add cheese and simmer until melted. Add a drop or two of Tabasco sauce. If too thick add a little milk. Serve warm with tortilla chips.
Melt butter and saute onion for 3 minutes. Add shredded carrots. Put in baking dish. Mix salt, honey and lemon juice and pour over carrot mixture. Cover. Bake in a 350° oven until tender.
Mix all ingredients together until smooth. Pour into either graham cracker of chocolate wafer crust. Chill. May be garnished with crushed peanuts or grated chocolate.
Brown bacon crisp and crumble. Set aside. Brown hamburger and onion. Drain off fat. In crock-pot, place all ingredients. Stir well. Cover and cook on low 4 hours. Can be baked in a casserole at 350° for 1 hour. Serves 8 to 10, if used as a side dish. Easy to double or triple.
Grease and flour 9 x 13 x 2-inch baking pan. Preheat oven to 350°. Unwrap caramels and set aside.
In a skillet, brown ground beef and add onions; cooking until tender. Stir in soup and 1 soup can of water. Add salt and pepper.
Place asparagus in a greased 9 inch square baking pan. In a skillet over medium heat brown chicken on both sides in oil. Season with salt and pepper.
Put all of the ingredients into a large black pot with cover. Bring to a boil over a hot heat. Cover and turn off heat. Test the shrimp every five minutes to see if they are cooked. Serve in bowl with lots of French bread to sop up liquid. Serves 6.
Combine cornmeal, flour and onion. Add egg, gradually beat in milk or water. Drop from a spoon into hot fat where fish was fried. Fry until golden brown. Drain on absorbent paper and serve hot. Makes 16 small hush puppies.
Mix hamburger meat, salt, pepper and onion. Get bread a little wet; pinch up in mixture. Mix well. Brown flour in oil; add tomato juice and boil. Put some mixture into green pepper, then make the rest of mixture into balls and drop in the juice. After beginning to boil, turn to medium; cook for 30 minutes.
Mix. Marinate 2 to 3 pound round steak in mixture at least 2 hours. Slice bell peppers and saute in a little oil. Remove from pan. Brown steak. Boil 1 cup water and dissolve one bouillon cube and pour over steak. Add bell peppers and simmer until tender.
Mix all together. Put crackers on top (I like cheese crackers). Cover and bake at 400° for 45 minutes. Uncover and bake 10 more minutes.
Blend all ingredients together in a blender; bring sauce to a boil, reduce heat and let simmer about 4 minutes. Bake ribs or chicken as usual and during the last 10 minutes, baste with sauce.
Mix all ingredients together. Put in greased baking dish. Bake at 375° until firm and light brown, about 1 hour. Cut into squares and serve with catsup or chill sauce. Serves 6.
Combine green beans, corn, kidney beans, green pepper and onion rings in bowl; toss to mix. Add dressing; mix well. Marinate in refrigerator for several hours. Yield: 12 servings.
Shake with ice and strain over ice cubes in an old-fashioned glass rimmed with salt.
Place slice of pound cake on a plate. Put peach half on top, cling side down. Spread whipped topping around edge of peach covering cake. Leave bare middle of peach so it looks like a poached egg. Serve immediately.
Grind cranberries; quarter marshmallows and cut the grapes and cherries in halves. Combine fruit with sugar; fold in 1/2 cup of whipped cream and nuts. Chill. Serve with whipped cream on top.
In saucepan, blend the first 3 ingredients. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Stir 1/4 cup of hot mixture into egg yolks. Return to hot mixture. Cook and stir 2 minutes more. Remove from heat. add butter and vanilla.
Beat cream cheese, eggs, sugar and vanilla until creamy. Drop one vanilla wafer on the bottom of approximately 40 midget foil baking cups. Put cream cheese mixture on top of wafer. Bake on cookie sheet for 15 minutes at 350°. While still warm, put 2 cherries and some juice on top. Chill.
Cut potatoes	and carrots in chunks. Combine all ingredients together in roasting pan with tightly covered lid. Bake in a 250° oven for 8 hours.
Mix sugar and syrup in a pan and cook on medium-low heat until mixture begins to bubble around the edge of pan. Remove from heat and stir in 1 cup of peanut butter. Pour over 6 cups of Special K.