HumbleIntelligence/food-ner-1-Million huggingface dataset:
With electric mixer, whip the cream cheese until fluffy. Stir in yogurt, garlic, lemon juice, Worcestershire sauce, tomato paste, hot pepper sauce and salt. Transfer to serving bowl. Lightly mix in sliced olives. Cover and chill overnight. Serve with zucchini, celery, carrot sticks, whole radishes and fresh mushrooms.
Mix all ingredients together. Beat with electric mixer. Rinse lightly one time. Mold and serve with hot biscuits or potatoes.
Beat butter and cheese at medium speed with an electric mixer until blended; and flour and remaining ingredients, beating until blended. Cover and chill 2 hours. Shape dough into 4 (8 inch) logs; cover and chill 8 hours. Cut into 1/4 inch slices and place on ungreased baking sheets. Bake at 350 degrees for 15 minutes. Remove to wire racks to cool. Store in an airtight container. Yields: 10 dozen.
Beat Crisco, sugar and egg whites until fluffy; add flour, salt and baking soda. Mix 1 3/4 cups buttermilk, vanilla and almond flavoring. Add to other mixture. Bake 25 to 30 minutes at 350°.
Whip cream cheese until fluffy. Beat in peanut butter and sugar; add milk while beating. Fold in whipped topping and beat. Pour into crust and freeze overnight. Thaw at room temperature 15 minutes before serving.
In a mortar bowl, crush spices together until mixture achieves the consistency of salt and pepper. Set aside.
Add each ingredient to the head lettuce you have cut into small pieces. Seal lettuce and these ingredients with the mayonnaise at all sides. Can keep in refrigerator up to 2 weeks. Serves 12.
Cut or tear lettuce into bite-size pieces. Cut flowerets of broccoli and cauliflower into bite-size pieces and layer over lettuce. All other vegetables may be chopped or grated and individually layered. You may substitute your favorite vegetables or leave out any vegetables you prefer. After layers are completed and approximately 2 to 3 hours prior to serving, mix mayonnaise and sugar together and spread over entire mixture. Add cheese and bacon bits just before topping of mayonnaise and sugar.
Cut steak in medium pieces; flour, salt and pepper. Fry in oil until done. Place in casserole dish; add spaghetti sauce. Bake at 350° for 30 minutes. Take out of oven and add Mozzarella cheese. Bake additional 10 minutes or until cheese is melted. Cook noodles; pour over them.
Combine all of the ingredients in a greased 4 qt. baking dish; mix well. Cover lightly and bake at 350 degrees for 60-70 minutes or until the rice is tender.
Brown hamburger and drain. Slice potatoes and cook until almost tender. Mix hamburger with beefy mushroom soup and spread in bottom of casserole dish. Next, add potato slices and cover with cheese. (For larger casseroles, double recipe and repeat layers.) Bake for 35 minutes at 350°.
Cook, bone and cut up chicken into large pieces. Cook broccoli until tender. Place broccoli in greased 2-quart baking dish. Place chicken on top. Mix all the rest of ingredients except crumbs. Pour over chicken. Sprinkle crumbs over entire top. Dot with margarine. Bake at 350° in casserole about 30 minutes or until fully baked and bubbly.
Dissolve jello in boiling water; add pineapple. Let cool until slightly jelled, then add cottage cheese, salad dressing and whipped cream.
Dissolve soda in coffee. Pour into 13 x 9 x 2-inch pan. Add reserved topping and bake in 350° oven for 10 minutes. Sprinkle with powdered sugar after baking.
Place all ingredients in a large pan and cover with water. Cook for about 4 hours. Season with parsley, onion, salt and pepper.
Cook macaroni in salted boiling water according to directions on package. Stir occasionally to keep from sticking. Cook until tender but firm. Do not overcook. Meanwhile, melt 4 to 5 tablespoons of margarine or butter in skillet over medium heat. Add Cream of Wheat. Stir constantly until Cream of Wheat browns, being careful not to let it scorch. When macaroni is done, drain well and add to Cream of Wheat-margarine mixture. Toss to coat macaroni with browned Cream of Wheat and serve. Black pepper may be added, if desired. Very tasty! Yields 4 to 6 servings.
Simple dish. Great for using up leftovers or fixing an inexpensive dish for a crowd.
Clean chicken. Cut chicken breasts into 1 1/2-inch pieces. Place chicken pieces in beaten eggs and refrigerate overnight or at least 4 hours. Coat chicken pieces in bread crumbs. Brown chicken in melted margarine. Layer pieces in baking dish. Sprinkle grated cheese and mushrooms over chicken. Repeat layer. Pour chicken stock over. Cover with foil. Bake at 350° for 1 to 1 1/2 hours (325° glass dish). Tender and delicious!
Place deboned chicken in casserole dish. Mix cream of chicken soup and broth. Heat and pour over chicken. Mix margarine and milk; heat, then add flour. Pour over chicken. Bake at 400° until brown, approximately 30 minutes.
Cream butter and sugar. Add eggs one at a time; cream well. Alternate flour and milk (with vanilla). Add nuts. Mix well and bake at 350° in well-greased lined tube pan until done.
Roll and mash 2 packages graham crackers. Add melted butter and sugar and shape in bottom of pie plate and along sides. Bake for 5 minutes at 350°.
Brown beef and onion. Stir in garlic, water, soy sauce and molasses. Heat to boiling. Add green beans and rice. Simmer 15 minutes. Blend cornstarch with 1/4 cup water. Stir gradually into meat ingredients. Cook until thickened.
Fry bacon until done but not crisp. Spray Teflon muffin tin with nonstick spray. Cover bottom of each muffin receptacle with sauteed bread crumbs. Add spoonful of grated cheese. Circle slice of bacon inside each receptacle. You can do this the night before having guests for brunch.
Make Jell-O according to directions. Use 1/2 mixture and drain peaches well. Let set until slightly firm. Take other half of Jell-O and beat until fluffy. Beat cottage cheese and Cool Whip until well mixed. Fold into whipped Jell-O and layer on top of peach mixture. Double recipe for 9 x 13-inch pan.
Mix cream cheese with mixer until well blended. Stir in Cool Whip. Spoon into crust. Refrigerate about 3 hours. Top with fresh fruit or pie filling
Mix cereal, nuts, pretzels, and raisins (if you have to have them) in a big bowl (dish pan will be best). Melt choc. chips, peanut butter, and oleo together. Pour over cereal mix until everything us well covered. Pour powdered sugar into a brown paper bag and dump cereal mix into the bag. Shake to mix well. Lay out flat to dry. ENJOY! Makes alot.
In medium bowl, combine sour cream, mayonnaise and soup mix. Cover and chill. Serve with fresh vegetables or potato chips. Garnish, if desired. Makes 2 1/2 cups.
Mix first 3 ingredients together, blending well. Stir in remaining ingredients and divide into 2 balls. Chill for about 2 hours. Roll balls in chopped pecans.
Beat eggs well. Add sugar and melted margarine. Beat well. Add pinch of salt. Add lemon juice and lemon rind. Beat until mixed well. Put the mixture in a 9-inch uncooked pie shell. Bake at 275° for about 50 minutes or until brown. Let cool before serving.
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 1 to 2 hours or until firm.
Beat eggs until frothy. Add salt, baking powder and milk. Add flour until stiff. Roll out on floured board until paper thin. Let dry 1/2 hour. Cut into strips.
Cook spaghetti in salt water until soft; drain. Combine all the ingredients and pour into a buttered baking dish. Sprinkle 1/2 cup grated cheese. Bake at 350° for 45 to 60 minutes. Makes 6 servings.
Combine first 3 ingredients in a medium bowl; stir well. Let stand at room temperature 5 minutes, stirring occasionally. Transfer peach mixture to container of an electric blender; process on medium speed 1 minute. Cover and chill at least 1 hour.
Mix all ingredients together, then take Solomon's advice in Proverbs 23:14 for making good boys. Bake at 350° for about 45 minutes. If using self-rising flour, omit salt and baking powder.
Cut up cauliflower and broccoli. Slice onion and cheese. Mix sugar and salad dressing. Let stand about 20 minutes. Pour over salad and sprinkle bacon across the top.
Combine ingredients. Spoon into lightly greased 8 x 8-inch pan. Bake at 400° for 25 minutes. Cool 5 minutes before cutting.
Cook spinach as on package. Drain thoroughly and spread over the bottom of a buttered 13 x 9 x 2-inch baking dish. Spread chicken over spinach. Melt butter and blend in flour; add chicken soup, chicken broth and cook, stirring constantly, until sauce boils and thickens. Add lemon juice and salt and pepper. Pour sauce over chicken; sprinkle with cheese and dust with paprika. Bake in 400° oven for 30 minutes or until nice and brown.
In large skillet, brown ground beef, onions and green peppers. Drain off excess grease. Stir in pizza sauce, mushrooms, crushed oregano and garlic powder. Bring to a boil and remove from heat. Cook rotini according to package directions and drain well. Combine rotini with milk. When thoroughly mixed, stir in pizza sauce mixture. Grate cheese (2 cups). In lightly greased 8-inch square baking dish, layer meat and sauce mixture and cheese. Repeat layers. Top with cheese. Bake, covered, at 350° for 25 to 30 minutes.
Sift flour with sugar, soda, baking powder and salt. Stir in the bread crumbs. Combine the melted butter with milk and vanilla; add to dry ingredients and mix until blended. Stir in the persimmon pulp, dates and nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° about 1 hour. Serve with lemon sauce, whipped cream or ice cream. Yields 8 to 10 servings.
Preheat oven to 325°. Mix all ingredients together until smooth and pour into crust. Bake for about one hour.
Sift dry ingredients and mix with liquid. Add prunes and nuts, mix well. Pour into Bundt pan. Bake at 325° for 1 hour and 5 minutes.
Mix sugar, cornstarch and 7-Up together; add food coloring. Cook until thick; let cool. Add fresh strawberries and pour into baked pie shell. Top with Cool Whip before serving. Makes 2 pies.
Brown beef stew meat in oil until tender. Add rest of vegetables and gravy and simmer for 15 minutes, stirring occasionally. Very good with warm rolls.
After browning and draining the ground beef, mix it with the soups. Layer the bottom of a casserole dish with either the crushed Fritos or tortillas. Then add the beef-soup mixture and finally the cheese. Continue in this order until all ingredients are used. Be sure to finish with the grated cheese on top.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 to 50 minutes, or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting.
Mix on high for 2 minutes the cake mix, butter and milk. Put half cake batter in greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool 5 minutes. Spread caramel on cake. Sprinkle with 1 cup or desired amount of chocolate chips and nuts. Pour on remaining cake batter. Bake for 15 to 20 minutes. (Cake will not test done.) Cool and frost with fudge icing.
Sift together	flour,	baking	powder and salt. Cream shortening with sugar and vanilla. Add eggs, one at a time, beating well after each addition. Mix chocolate chips with part of the flour mixture and add to creamed mixture. Add flour alternately with milk in small amounts. Bake in greased muffin pans at 350° for 25 minutes. Makes 18 cupcakes.
In skillet brown meat with green peppers and onions. Drain fat, mix in salt, chili powder, Tabasco sauce and water. Boil 1 cup corn meal, 3 cups water and 1/2 teaspoon salt together. Spread thin layer of meal mixture in baking dish. Spread layer of meat mixture over meal. Continue layering and end with layer of meal mixture on top. Spoon 2 or 3 tablespoons water on top. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Cook hamburger with garlic and salt until brown. Stir soups into the meat. Line bottom of a baking dish with crushed tortillas. Alternate layers of meat, green chili strips, onion and cheese, ending with cheese. Bake 30 to 40 minutes.
Mix together the condensed milk, Cool Whip and lemon juice. Add mandarin oranges and pineapple (both drained). Add nuts and mix well. Pour into crusts and refrigerate.
Place butter and onion in a 1-quart casserole. Cook, covered, in microwave on full power for 2 to 4 1/2 minutes or until tender. Stir in soup, sour cream, coriander and cumin. Mix well and set aside.
Combine tomato juice, onion, Italian seasoning and gelatin in small saucepan. Let stand 5 minutes. Bring to boil. Reduce heat and simmer 2 minutes. Store in tightly covered container in refrigerator.
Mix all ingredients and put in crock-pot on low for 3 to 4 hours. Stir every 30 minutes. Serve with crackers.
Combine dry ingredients in large mixing bowl; add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans. Bake at 325° for 25 to 30 minutes or until cake is done. Cool in pan for 10 minutes. Remove from pan and cool completely.
Wear rubber gloves to handle jalapenos. Combine vinegar, peppers and sugar. Boil 4 minutes. Cool 1 minute. Add pectin and green color. Pour into hot sterilized jars. Makes 5 (6 ounce) jars.
In a bowl, combine first 5 ingredients. Spread on buns. Layer slices of ham and cheese in buns. Wrap for freezing. Freeze.
Combine sugar, flour, cocoa, salt, milk and egg yolks in a large Pyrex bowl. Mix with a wire whip. Microwave on High for up to 9 minutes or until cooked to desired thickness. Stir occasionally with wire whip to keep from lumping. After cooking to desired thickness, add butter and stir with wire whip until butter melts. Add vanilla and stir well. Pour into baked pie shell.
Let rolls rise according to package directions. Brown meat and onion; drain. Add all other ingredients except cheese. Flatten rolls to 5-inch circle. Sprinkle cheese on top of dough. Add meat mixture to each circle. Pinch together edges of dough, completely closing it around filling. Bake, seam side down, in greased muffin pans until golden brown at 375°, about 15 minutes.
Mix cake mix and dry gelatin. Stir in oil, water and 2 eggs. Beat 2 minutes. Add rest of eggs and beat 2 minutes. Add strawberries (thawed but not mushy). Beat 1 minute. Pour into well-greased, floured pan (9 x 13-inch). Bake at 350° for 40 to 50 minutes.
Soak raisins for 20 minutes in hot water before bread is mixed. Drain and let cool. Dissolve yeast in warm water. Heat milk to lukewarm. Then add all liquids to 1/2 of flour mixture to make soft dough. Add beaten eggs and raisins. Stir well and add balance of flour. Turn out on floured board. Knead well. Put in oiled bowl; let rise 50 minutes, then divide in half. Shape into 2 loaves. Bake in a greased 9 x 5 x 3-inch pan after dough has doubled in size. Bake at 350° for 30 to 35 minutes.
Combine flour, salt, baking powder and cinnamon. Rub in shortening; add enough milk to make stiff pastry dough. Cook dried apples until tender. Mash with a potato masher. Sweeten to taste. Add 1 1/2 teaspoons cinnamon (or more, if desired). Roll dough out to medium-thin thickness. Use a saucer to cut rounds of dough. Place dried apples on half of dough; moisten edges with water. Fold over and seal. Fry in a heavy skillet in a small amount of shortening over very low heat until dough is well done and delicately browned.
Combine the first 7 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute longer, continuing to stir. Remove from heat. Stir in the cranberries; pour into a pie shell. Sprinkle nuts on top. Bake at 400° for 35 to 40 minutes.
Combine and mix well. Roll into small balls. Place on ungreased baking sheet. Bake at 400° for 15 minutes. Drain well and serve hot. Can be frozen, then thawed and reheated in microwave oven.
Mix clam juice, egg, flour, baking powder, salt and pepper. Stir in clams and mix well. Drop by teaspoons into hot oil. Cook until golden brown. Drain.
Boil chicken until done, then bone. In 9 x 12-inch pan, put a layer of Doritos, then layer of chicken. Combine melted cheese, Ro-Tel, broth and soups. Pour over chicken and Doritos. Crumble remaining Doritos on top. Bake at 350° for 30 minutes.
Mix and bake in Pyrex bowl at 350° for 20 to 30 minutes. Serve while warm with crackers.
Mix first 3 ingredients in a large bowl. Pat in bottom of 9 x 13-inch greased pan. Slowly cook pineapple and cornstarch until clear and pour over cake. Beat cream cheese, eggs and sugar. Pour over pineapple and bake at 350° until golden brown, approximately 45 minutes.
Grease Bundt pan; sprinkle nuts over the bottom of the pan. Combine cake mix and remaining ingredients together. Mix as for cake. Pour batter over nuts and bake 1 hour in a 325° oven. Remove from oven and invert on serving plate. Prick top with fork.
Melt butter in an oblong pan (9 x 13 x 2-inch). Layer ingredients in order listed. Bake for 25 minutes. Cut while warm.
Mix all together. Beat egg whites stiff. Add last of all. Pour into unbaked pie crust. Bake as you would a cake.
Fry hamburger until brown; drain. Take bean sprouts (drained and rinsed) and add to meat. Shake soy sauce over this mixture and place in each egg roll wrapper. Fold as directed. Heat oil in deep fryer; deep fry until light brown.
Make cornbread according to directions on box. Crumble cornbread into bowl. Chop onions, tomatoes and bell pepper; add to cornbread. Mix with mayonnaise. You may add more if it's too dry. Crumble cooked bacon on top.
Heat oven to 350°. In small bowl combine butter, cheese, dill weed and garlic powder. Separate biscuits. Cut each in half and place 20 pieces in ungreased fluted tube pan. Spoon 1/2 of mixture over top. Repeat with remaining biscuits and cheese mixture. Bake for 20 to 30 minutes. Cool 1 minute; remove from pan. Serve warm. Yields 10 servings.
Heat oven to 300°. Beat butter and confectioners sugar until light and fluffy. Blend in flour. Press mixture onto bottom and up side of a 12-inch round pizza pan. Bake 20 to 25 minutes or until lightly browned. Cool completely. Prepare Vanilla Filling. Spread on cooled crust. Cover. Chill. Prepare Fruit Topping. Cover. Chill assembled tart.
Cook chicken in water. When done, debone and cut into small pieces. Reserve broth. Brown sausage in large pot. Add onion. As the onion and sausage cook, begin adding the whole tomatoes, corn, butter beans and potatoes. Add 2 cups of chicken broth and the chicken, in small pieces. Once all ingredients are in the pot, simmer for 3 to 4 hours, uncovered. Add to your taste, Worcestershire sauce, lemon juice, salt and pepper. Catsup can also be added if a sweeter stew is preferred and/or as much hot sauce as desired. More broth can also be added as the stew simmers, depending on how thick you desire the stew.
Defrost onions and squeeze liquid out. Mix all ingredients well. Bake, uncovered, in 2 qt. casserole dish for 15 minutes at 425°. Serve with corn chips (Scoops are best for dipping), Triscuits or Melba rounds.
Blend flour, butter and water into dough. Roll into ball; divide in half. Pat dough into strips 12 x 3 on cookie sheet.
Take excess skin off of chicken and salt and pepper to taste. Roll chicken in cornflake crumbs. Place chicken in pan that has been sprayed with Pam. Cook in oven at 400° for one hour.
Mix well the butter, powdered sugar, crunchy peanut butter and Rice Krispies. Melt chocolate over hot water or in microwave until melted and dip balls into chocolate with toothpick. Put onto wax paper to cool.
Mix all ingredients excluding popcorn in a pot and stir over low heat. When melted, mix with popcorn. Pour into greased tube cake pan. Let set for 3 to 4 hours and then remove for serving.
Combine all the ingredients, except the pecans. Shape into a ball. Refrigerate, then roll in pecans. Serve with crackers. Makes 20 servings.
Soak wheat salad mix in cold water for 30 minutes. Saute with margarine, 2 onions and approximately 1/2 pound ground beef until golden brown. Reserve this for filling. In a food processor, mix the remaining beef, onions and drained wheat. Add seasoning from the salad mix. Put the mixture in a large bowl; add margarine with hands, blending well.
Blend lemon juice into condensed milk. Add Cool Whip, pineapple and nuts. Spoon into pie shells. Refrigerate.
Soften cheese and mix all ingredients well, except 1 cup pecans. Place in refrigerator; let it chill. Roll into ball and roll in 1 cup pecans. Serve with crackers.
In large saucepan or Dutch oven, bring broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni and simmer 10 minutes or until tender. Add meat and heat thoroughly. Yield: 6 servings.
Mix soda, raisins and water; let cool. Add oil; cover and let set overnight. Next day, add sugar, salt, flour and nuts. Mix well and divide into 3 equal parts. Place each third into a greased loaf pan. Bake in a 350° oven for 1 hour and 15 minutes. After removing from oven, let set for 20 minutes before removing from pan and serving.
Season brisket with salt, pepper and garlic powder. Place in 3-quart shallow baking dish. Mix salsa, brown sugar and Worcestershire sauce. Spread over brisket. Cover and refrigerate overnight.
Mix all ingredients. Refrigerate. Serve over tomatoes, cut partially open into wedges.
In an	enamel	pot add enough hot water to dissolve sugar. Add citric acid. Add	orange	juice.	Stir until completely dissolved. Add pineapple juice; stir. Divide in half equally and put into 2 (1 gallon) containers. Add cold water to fill up rest of the way. Add food color if desired. Freeze. Add 64 ounces ginger ale per gallon frozen punch in punch	bowl. This punch is its own ice. Just chop it up in ginger ale. One gallon will serve 25 people.
Mix in order given, adding raw apples and nuts last to the batter. The batter will be thick! Bake in tube pan for 1 hour and 15 minutes at 350° or until done.
Preheat oven to 400°. Combine bran and milk; let stand 10 to 15 minutes. Stir in flour, sugar, salt and baking powder. Add apples, butter and egg. Mix thoroughly. Spoon into well-greased or paper-lined muffin cups, filling 1/2 full. Bake 25 minutes or until inserted toothpick comes out clean.
Combine sugar and flour. Stir in eggs and butter. Add pecans, chocolate morsels and vanilla. Pour into pie shell and bake at 350° for 40 to 45 minutes until golden in color.
Mix pudding according to directions on box and allow to thicken. Mix in 3/4 of the container of Cool Whip and the condensed milk. Alternate pudding, bananas and wafers in large bowl. Top with remaining Cool Whip.
Wash and dry chicken breast. Combine poultry seasoning, seasoning salt, salt and pepper; rub mixture into chicken, being sure to cover all sides. Flour, using enough flour to coat lightly. Quickly brown in hot butter in heavy skillet. Turn to brown evenly. Transfer to 9 x 13-inch baking dish. Stir 1 tablespoon flour into drippings, brown slightly, then add water. Mix well and pour over the chicken. Cover tightly. Bake at 325° for 45 to 50 minutes or until tender. Remove cover last 10 minutes to crisp crust. Serves 8.
Cook bacon until crispy; drain and crumble. Reserve 2 tablespoons bacon drippings in skillet. Add corn, green pepper and onion. Cook over high heat for 5 minutes, stirring often; stir in bacon, tomatoes, salt and pepper. Spoon mixture into a highly greased 2-quart shallow baking pan. Bake at 350° for 15 minutes. Serves 8.
Mix all ingredients (except tortillas). Spread the mixture on tortillas. Roll up tightly and place on waxed paper pan. Refrigerate overnight. Slice each into 5 to 6 pieces. Place on a platter with a bowl of picante sauce to dip these in when served.
Let cheese soften. Peel cucumber, grate and drain well. Mix all ingredients and spread on bread that has been cut 4 ways.
Mix first 5 ingredients. Add and blend well the remaining ingredients. Bake at 350° for 1 hour in 3 greased and floured 1 pound coffee cans 3/4 full.