HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; mix well with peanut butter. Add to sifted powdered sugar; mix well. (May add more butter if needed.) Melt chocolate chips and paraffin together in double boiler. Pour over peanut butter mixture; cool and enjoy.
Combine all ingredients. Spread on tortillas. Roll up tortillas starting from one side to the other. Wrap individually with plastic wrap. Chill overnight. Cut into 1-inch slices and serve.
In a 6-inch round microwavable shallow casserole, layer squash and eggplant. Cover evenly with onion and bell pepper; sprinkle with salt and pepper. Cover with vented plastic wrap and microwave for 6 minutes, until vegetables are tender-crisp. In a small bowl, combine breadcrumbs, cheese and basil. Sprinkle evenly over vegetables. Cover with vented plastic wrap and microwave on High for 1 minute, until cheese melts.
Peel and cut eggplant in half, slice 1/2-inch thick. Cut slices into 1-inch strips. Soak in cold water for 30 minutes. Drain and pat dry. Dip into batter and fry in deep fryer or pan with 2-inches of shortening.
Mix broccoli, cheese and bacon or ham. Then put remaining ingredients through blender for 15 seconds. Then pour over broccoli mixture and bake about 45 minutes at 375°.
Mix vanilla pudding as directed on the package. Mix softened cream cheese with vanilla pudding. Beat with beater until smooth. Beat the pint of whipping cream until fluffy. (I sometimes add Equal or Sweet 'N Low as I beat it.) Add the whipping cream to the pudding/cream cheese mixture. In a 13 x 9-inch covered container, put graham crackers, then a layer of the pudding mixture. (I chip up a banana on the first layer for added flavor or add a layer of crushed drained pineapple.) Make another layer of graham crackers and another layer of pudding mixture and top with cherry pie filling. Put in refrigerator overnight. Not good unless it is cold. Enjoy. Low-fat and almost sugar free!
Combine the sugars, butter, oil, vanilla and eggs. Beat together until light and fluffy. Add remaining ingredients. Chill dough. Roll dough into 1-inch balls and in sugar. Press with a glass that has been greased and dipped in sugar. Bake at 325° to 350° for 12 to 15 minutes. Do not brown cookies. Makes a large batch.
Note: You will need waxed paper, pan, wooden spoon, candy thermometer, sticks for lollipops and margarine.
In large saucepot, melt butter over medium heat. Set aside sprig of watercress for garnish. Add potatoes, the remaining watercress and onion. Cook, stirring, 5 minutes until onion is tender. Stir in broth, half and half, pepper and celery seed. Cook over low heat, 10 to 15 minutes, until potatoes are tender.
In a large saucepan, cook the green beans, covered, in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain well.
Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs. In a bowl, combine flour, bran, oats and baking soda. Stir into butter mixture. Drop by teaspoonful onto ungreased coolie sheet. Bake at 350° for 15 to 18 minutes.
Cook eggplant until tender. Drain and mash, then add all ingredients, except cheese, and mix well. Pour in 1 1/2-quart baking dish and sprinkle cheese on top. Bake at 350° for 30 minutes. Good.
First Layer: Mix flour, margarine and nuts well. Press in bottom of 9 x 13-inch pan. Bake at 350° until light brown, about 20 minutes. Cool.
Preheat oven to 375°. Brown ground beef. Place in the bottom of a small to medium size glass pan or any casserole dish. Pour in your vegetables, mix in salt and pepper as needed. Cover top with mashed potatoes, then sprinkle on paprika. Cook until bubbly and browned, approximately 45 minutes.
Cream butter and sugar. Add flour, egg yolks and milk. Mix well. Bake at 325° in uncooked pie shell until done.
Combine tomatoes, celery, green pepper, bay leaf and onion in blender. Blend thoroughly to puree. Press through sieve or strainer. Add salt, Worcestershire sauce and horseradish. Mix well and chill. Shake thoroughly before serving. Makes about 3 cups.
Pound meat until 1/4-inch thick. Place ham and cheese on each piece of cutlet, roll-up carefully, beginning at narrow end. Secure with toothpicks.
Mix all ingredients. Refrigerate, covered, one hour, stirring occasionally. Makes six servings.
Beat eggs with rotary beater in top of double boiler just until blended. Stir in brown sugar and butter. Place over rapidly boiling water, stirring constantly, until hot or about 5 minutes. Remove from heat. Sift together flour and baking powder. Add all at once to hot mixture. Mix well until blended. Stir in chopped nuts and vanilla.
Combine and spread into a baking dish (8 x 8 preferably) lightly sprayed with cooking spray. Mix together 2 tablespoons cocoa and 1 cup sugar and sprinkle over flour mixture. Stir well. Pour 1 1/2 cups hot tap water over all. Do not mix at this point. Bake at 350° in a preheated oven for 30 to 40 minutes. Serve with vanilla ice cream.
In an ungreased 9-inch casserole dish, layer the ingredients in the following order: extra lean hamburger (raw and crumbled; if fat, cook first and pour off fat), onions to taste, celery soup (can substitute cream of mushroom or chicken) and cheese and top with layer of Tater Tots. Bake in a 350° oven for 50 to 60 minutes. Serves 8 or more.
Mix everything together except tortillas. Spread mixture over tortillas. Roll up and refrigerate for 1 hour. Cut rolled tortillas about 1/2-inch thick.
Grind or grate cheese finely. Mix cheese with garlic, dry mustard and Worcestershire sauce. Gradually beat in enough beer until mixture is well blended and of a spreading consistency. Store in a covered container in refrigerator. Serve at room temperature with assorted crackers.
Cook beef steak with flour. Pound into beef. Brown beef in oil in skillet. Push beef to side. Cook and stir in oil until tender. Drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, green pepper, bouillon, salt, marjoram and pepper. Pour on beer and onion. Heat to boiling. Reduce heat. Cover and simmer 1 to 1 1/2 hours. Rinse frozen beans. Add potatoes, beans and pimento to skillet. Heat again and cover. Simmer until beans are tender, 10 to 15 minutes. Yields 4 servings.
Mix well ingredients together. Blend thoroughly. Pour into large glass pan and bake for 20 to 25 minutes at 425°.
Cream butter, shortening and sugar. Add eggs, one at a time. Add salt, vanilla and lemon juice; mix well. Add flour; mix well. Last, add baking powder. Beat well.
Mix sugar with cocoa. Add milk, eggs, margarine and vanilla. Beat well 2 minutes. Put in pie shell. Bake at 350° for 40 minutes.
Boil potatoes in skins. When cool enough to hold, dice potatoes. Fry bacon crisp. Crumble. Add potatoes with salt and pepper. Heat vinegar and water. Pour over mixture of potatoes. Heat oil. Pour over ingredients. Toss and set aside. Do not refrigerate. Serve at room temperature. This salad must be put together while hot.
Combine flour, Bran Buds, sugar and soda. Beat milk, egg, molasses and butter together. Combine dry and liquid mixtures together with a few swift strokes. Fold in dates or raisins and nuts. Bake 25 minutes at 350°. Makes 24 muffins.
Combine. Put meat loaf in pan for about 10 minutes. Cut into quarters. Turn over. Cook on medium heat for 10 minutes more, then turn heat to low and cook for 20 minutes.
Tear broccoli florets into bite size pieces in large bowl. Add cheese, pimento and dressing mix. Add enough mayo to combine and hold salad together. Chill for 1 hour before serving.
Cut in small pieces. Cook in fondue pot in glaze until cooked down. Serve with toothpicks.
Mix all ingredients together and place in freezer for about 15 minutes. Roll on waxed paper in chopped pecans and form ball. Store in refrigerator.
Peel eggs and take the yolks out. Mash up. Put all the ingredients into the yolks and mix well. Add enough salad dressing to mix well. Put the yolks back into the eggs. Sprinkle paprika on top. Put into refrigerator until cool.
Preheat oven to 350°. In a large bowl, combine baking mix, cheese, garlic powder and pepper. Add milk and eggs to dry ingredients; mix only until ingredients are moistened.
Prepare dough and let rise. Turn out on floured surface. Divide into thirds. Pat each into greased 8 x 13-inch round pan. Mix flour, sugar and cinnamon; cut in butter until crumbly. Add nuts. Sprinkle 1/3 of topping over each coffee cake. Cover and let rise until double (30 to 45 minutes). Bake at 375° for 20 minutes. You can ice with confectioners sugar icing.
In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients. Heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yields 10 to 12 servings.
Melt margarine, pour over nuts and let stand while mixing other ingredients. Mix milk, sugar and coconut; then add the nut mixture. Mix well and chill 2 hours. Form into small balls and refrigerate overnight. Melt 1/4 pound paraffin and 12 ounce package chocolate chips in double boiler. Dip and place on waxed paper.
Cook or bake potatoes in their skins until tender, but firm. Preheat oven to 350°. Heat 2 tablespoons butter in skillet until it foams. Add carrots and saute until nearly tender. Add apples and saute until a bit soft. Peel sweet potatoes and cut into large dice; place in bowl. Combine sauteed carrots and apples with remaining ingredients; mix thoroughly. Pour into oiled deep casserole dish; cover and bake 20 to 30 minutes.
Make tiny meatballs and fry gently, draining grease. Mix chili sauce, jelly and lemon juice in pan. Add meatballs and simmer for 20 minutes or until hot and well blended.
Cook cranberries in boiling water for 10 minutes. Add sugar and salt. Cook an additional 10 minutes. Add gelatin which has been soaked in the cold water. Stir until dissolved. Chill the jello and when it is about to set, stir in celery and nuts. (Drained, crushed pineapple may be added, if desired.) Pour into a wet mold and chill until firm. Serves 10 to 12.
Melt butter in jelly roll pan. Spread crushed graham crackers over the butter. Sprinkle chips, coconut and nutmeats on in layers. Drizzle Eagle Brand milk over top. Bake at 350° for 25 minutes.
Dough should be stiff. Mix together and roll in small balls. Place on greased cookie sheet and bake at 350° for 20 minutes. Let cool and frost with powdered sugar icing, if desired.
Parboil shells per directions. Chop garlic and onions finely. In blender or food processor, blend crackers to make crumbs. Beat eggs. Add all ingredients together. Drain shells. Fill with cheese mixture. Put down in single layer on top of 1/2 jar of sauce in bottom of dish. Cover with sauce and sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for about 1/2 hour.
Preheat oven to 350 degrees. Prepare a 2 qt. baking dish with cooking spray. In a large mixing bowl, combine mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with Ritz crackers.
Soak oats in 5 tablespoons warm milk until swollen, about 5 minutes. Stir in yogurt, hazelnuts, honey and lemon juice. Mix grated apples into yogurt mixture. Carefully mix in 1 pint mixed berries. Spoon mix into each of 4 goblets or bowls. Garnish with thin apple slices and mint sprigs. Serves 4. For breakfast, brunch or dessert.
Split each cake in 1/2 to make a total of 4 layers. Whip the cream, adding sugar until stiff. Slowly beat in Hershey's syrup. Spread whipped cream between layers and on top and sides of cake. If desired, garnish with grated or shaved semi-sweet chocolate. Cover and refrigerate at least 2 hours. Keep stored in refrigerator.
Mix oil, garlic, soy sauce and lemon juice; set aside.	Score meat on both sides. Baste with lemon mixture and place on hot grill. Partially cover and cook 8 to 10 minutes per side.	Turn 3 or 4 times, basting occasionally, and season with salt and pepper. For indoor baking, preheat oven to 350°. Baste and place pork chops on racks on baking sheet. Bake about 30 minutes, turning and basting with lemon mixture. Makes 4 servings.
Combine beef, peanuts, celery leaves, parsley, green onions, eggs, tomato paste, lemon juice, salt, pepper and cinnamon. Blend well. Shape mixture into a loaf and place in a baking pan. Bake at 350° for 1 hour. Garnish with green pepper rings during the last 20 minutes of baking. Serves 8.
Prepare cake according to package directions and bake in greased 9 x 13-inch baking pan. Remove cake from oven and poke holes over surface with wooden spoon handle. Combine condensed milk and caramel topping; pour over hot cake. Cool and refrigerate several hours. Stir crushed candy bars into whipped topping and spread over cake. Store in refrigerator. Serves 10 to 12.
Mix together margarine, cake mix and 1 egg. Press into 9 x 12-inch buttered pan. Mix cream cheese with 3 eggs and sugar together. Pour over cake mix mixture. Bake 35 minutes at 350°.
Mix all ingredients very well. Cover & chill for several hours before serving. Serve with raw vegetable, crackers or baguette.
Cook cranberries and water until cranberries are done. Add sugar and cook 5 minutes longer. Pour over jello. Cool. Add celery, apples, nuts and salt. Mix with cooled cranberries and jello. Mold.
Mix vinegar, oil, garlic, salt and pepper. Pour over vegetables and cheese. Sprinkle with basil. Chill before serving.
Melt stick of margarine. Cream together butter, sugar, eggs and salt. Remove ends from bread. Mix in pineapple and bread. Bake in 325° oven for 1 hour.
Pour water over dates and cool to lukewarm. Cream butter and sugar together; add egg, vanilla and melted chocolate. Add cooled dates, then add flour, soda and nuts. Bake at 350° for 1 hour or until done. Makes 1 large breadpan loaf or 2 small loaves.
Cook macaroni as directed on package. Rinse with cold water until cool. Drain. Toss with remaining ingredients.
Boil cream 10 minutes or until it stops foaming. Stir in 3 tablespoons flour or enough to make a thin porridge. The fat will now separate. Remove kettle from heat and set aside for 3 minutes with the cover on. Remove fat. The kettle may be placed over heat again, if desired, to remove more fat. It also helps to put a couple of spoons of cold water in the kettle. Remaining flour is now sifted into the mixture, then hot milk is stirred in gradually. Cook until slightly thick. Salt is added when pudding is cooked. Serve with sugar, cinnamon and the hot fat.
Heat mixture to boiling; reduce heat, cover and simmer about 25 minutes or until rice is tender. Stir once or twice. Makes 4 to 6 servings.
Drain apricots; puree in blender. Add enough water to syrup from apricots to make 1 1/2 cups. Combine syrup and gelatin; heat to boiling to dissolve gelatin. Add concentrate; stir until melted. Stir in apricot puree and water. Pour into 5-cup mold and chill.
Mix and cook water, cornstarch and sugar until clear. Add Jell-O and mix well. Cool. Add strawberries.
Mix all ingredients; pour over chicken wings and marinate for several hours. Pour into ovenproof pan (13 x 9-inch glass is fine). Bake at 350° for 35 to 45 minutes or until browned.
In a large skillet, brown the ground beef, onion, and green pepper over medium to high heat for 7 to 9 minutes, drain off the excess liquid. Add the tomato sauce, sugar, garlic powder, salt, and pepper; mix well. Reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally. Serve on the buns.
Use a greased and floured 9 x 13-inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut over pecans. Melt butter and cream cheese together. Add powdered sugar; mix well. Pour cake mix batter over coconut, then cream cheese mixture over cake batter. Bake at 350° for 45 minutes. Remove from heat; cool. Cut into squares and serve.
In saucepan, add water, margarine and cocoa. Bring to boil.
Saute ground beef in a skillet; drain fat. Drain mushrooms. Add all ingredients. Heat to boiling. Simmer for 10 minutes. Stir occasionally. Serve over hot cooked spaghetti. Yields 4 servings.
Mix zucchini, onion and salt. Let stand overnight. Mix vinegar, sugar, mustard, turmeric, nutmeg, celery seed and cornstarch. Mix all together. Cook 10 to 15 minutes. Pour in sterilized jars. Seal at once.
Place in mixing bowl the flour and sugar. In saucepan, mix cocoa, margarine, Coca-Cola and marshmallows. Bring to boil and pour into mixing bowl; mix well. Combine buttermilk, eggs, vanilla and soda. Beat and add to mixing bowl. Put in 11 x 14-inch baking pan. Bake 40 minutes in 350° oven.
Cook peeled potatoes until tender. Cool. Grate into large bowl. Add remaining ingredients. Mix well. Bake at 350° until bubbly.
In 4 tablespoons margarine, cook onion until limp. Blend in flour and stir until bubbling. Remove from heat; stir in broth, clam juice, wine, yogurt, oregano, red pepper, 1/4 cup Parmesan cheese and 1/4 cup Mozzarella cheese. Stir until thick and the cheese has melted. Add shrimp and crab. Pour over rotelle.
Cook shrimp. Combine with crab, celery, pepper and onion. Mix mayonnaise with Worcestershire sauce and salt and fold in crab mixture. Spread in buttered 2-quart baking dish or into 6 (1-cup) casserole dishes. Bake in 400° (hot) oven for 10 minutes. Blend potato chips with paprika. Sprinkle over seafood mixture. Dot with butter. Bake for 30 minutes more until potato chips are browned. Serves 6.
Arrange chicken in a 9 x 13-inch baking dish. Combine the soup, water and prepared dressing. Set aside. Arrange the peas, carrots and potatoes around chicken. Pour the dressing and soup mixture over all the ingredients. Cover with foil and bake for 45 minutes to 1 hour or until chicken is done and tender.
Put all ingredients in crock-pot. Cook on low for 8 hours; high for 6. Serve on grilled hard rolls with pepperoncinis.
Mix and sift flour, baking powder and salt. Combine brown sugar and butter in an eight inch skillet or cake pan and stir over low heat until blended well. Arrange fruit on brown sugar mixture, placing fruit cut side up. Slowly stir white sugar into egg yolks, adding hot water slowly and beat well. Add vanilla and dry ingredients mixing well. Beat egg whites until stiff and fold into above batter. Pour batter carefully over fruit, bake in 350° oven for 50 minutes. While still hot, invert onto a serving platter.
Drain the pineapple well. Put the juice with water to make 3 cups. Boil and pour over the jello and mix. Add cranberry sauce; mix. Add pineapple and box of strawberries. Stir now and then until everything is thawed and mixed. Let set.
Mix dry ingredients. In another bowl, combine carrots, apples, coconut, raisins and nuts. In third bowl, combine eggs, oil and vanilla. Beat until blended. Pour over carrot-apple mixture. Stir thoroughly. Add dry ingredients and stir just until mixed. Do not beat. Bake in 350° oven for 25 to 30 minutes.
Combine all ingredients into bowl. Mix well. Grease cake pan and pour contents into pan.
Cook the ginger ale and 1 pound brown sugar until syrupy. Add the mustard and cook a couple of minutes (it will make tiny lumps). Pour on a whole ham and put in oven to bake. About 1 hour before ham is done, pour off the broth and add the juice of pineapple and more brown sugar. Cook this until it makes a thick syrup. Put pineapple slices on your ham. Add the glaze and bake until done.
Dissolve Jell-O. Add pineapple and let stand until it starts to set. Add cheese and pimiento which have been mixed together. When mixture begins to harden, add nuts and whipped cream.
Clean and cut potatoes in thin slices. Boil potatoes about 5 minutes to partially cook. Melt butter over medium heat and blend in flour and salt. Add milk slowly. Cook until smooth and boiling. Reduce heat and add cheese.
Put all ingredients into a blender and blend on high speed until all ice cubes are crushed.
Mix all ingredients well. Put into baking dish. Bake at 325° for 2 hours. Cool for at least 3 hours or overnight before attempting to slice.
Just mix all ingredients well. Chill, if you want, but not necessary. Bake at 350° for 10 minutes.
Peel and slice apples. Arrange in deep baking dish or casserole. Sprinkle cup of white sugar mixed with the cinnamon over the apples. Mix brown sugar, flour and butter well. Spread over apples and bake about 45 minutes.
Beat first 4 ingredients together. Then add cornstarch, powdered sugar and vanilla. Whip until fluffy (2 minutes). If icing is too thin, add powdered sugar as desired. Yield is approximately 4 cups. Food coloring may be added for desired color.
Pack into bowl lined with wax paper to make a roll, which is especially nice for easy slicing. Chill.
In a bowl, combine crushed cookies and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup. Swirl with a knife. Carefully top with the remaining ice cream. Drizzle with remaining syrup. Swirl with a knife. Cover and freeze until firm. Remove from the freezer 10 to 15 minutes before serving. Garnish with whole cookies, if desired. Yield: 8 servings.
Grind all the fruit (I use a food chopper). Mix all the fruit well, then add the spices and sugar. Stir to mix well, then cook for about 2 hours, stirring often to keep from scorching. Can while hot.
Clean and slice the mushrooms. Cook in the butter for 2 minutes. Puree in a blender until smooth. Add cream cheese and garlic powder; blend well. Chill and serve with crackers or vegetables.
Drain bean liquid and throw away. Add catsup, sugar, cheese, Worcestershire sauce, onion and mustard. Put 4 slices bacon on top and bake in casserole at 350° for 45 minutes to 1 hour.
Preheat oven to 400°. In a medium size saucepan, combine raspberries, water, 4 tablespoons honey and tapioca; set aside. In a medium size bowl, stir together flour and baking powder. Cut in 1/4 cup butter. Stir in almonds. In a small bowl, combine buttermilk, egg and the remaining 1 tablespoon honey. Add to dry ingredients, stirring just to moisten. Bring raspberry mixture to boil; cook, stirring constantly, for 1 minute. Stir in 2 tablespoons butter and the almond extract.
In a large pot, bring 5 quarts of water to a boil. Add salt and cook pasta according to package instructions. On low flame in a large skillet, add butter. Bring to simmer but not burn. Remove skillet from flame while adding vodka, then return to flame. Let vodka evaporate, 1 to 2 minutes, then add Ragu sauce. Bring to a simmer and cook until sauce is heated through. Drain pasta. Pour into skillet with sauce and mix until pasta is well coated. Serves 4 to 6.
In a large mixing bowl, combine butter, cream of mushroom soup and onion (chopped finely if desired); stir, then add broccoli cuts. Stir, then sprinkle cheese, grated, and put crushed Ritz crackers, bread crumbs or saltine crumbs on top of casserole. Bake at 350° for 45 minutes.
Dissolve jello and hot water; set aside. Bring to boil cold water and sugar. Mix together the two mixtures; cool. Add pineapple, pineapple juice and ReaLemon. Freeze. Set out 2 hours before serving and add the ginger ale. Serves 50 plus.
Pour boiling water over oatmeal and let stand 20 minutes. Cream shortening with sugars. Add eggs one at a time, beating well after each addition. Sift together dry ingredients. Add to creamed mixture alternately with oatmeal mixture. Pour in a 9 x 12-inch loaf cake pan. Bake at 350° for 30 to 35 minutes.
Combine sour cream, 1/2 cup sugar, yeast and salt. Mix well. Add eggs, 1/2 cup butter and 2 1/4 cups flour. Beat until mixture is smooth. Add remaining flour, mix well. Turn dough out onto a floured surface. Knead until dough is smooth and elastic, 5 to 8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°) free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
Cook sausage in a 10-inch skillet until crumbly and well done. Add remaining ingredients, except cornbread mix. Simmer 10 minutes. Prepare cornbread mix as directed on box. Spread evenly on top of corn-sausage mixture. Bake in preheated 400° oven for 20 to 25 minutes or until golden brown. Serves 4 to 6. Ummm good!