HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice cookies thin and place on pizza pan (overlap). Bake until brown. Let cool. Mix cream cheese, sugar and vanilla. Spread on cookies. Arrange fruit on top. Dribble preserves over all.
Brown ground meat. Add tomato sauce, tomato paste, onion and seasonings. Simmer 1 hour at least. Put small amount of sauce on bottom of baking dish. Layer with cooked noodles, cheese, cottage cheese, Parmesan, the sauce, then start with noodles again. Top layer should be the Mozzarella cheese. Bake at 300° for 45 minutes.
In a lightly greased 9-inch square pan, make layers of chilies and the cheeses, starting and ending with cheeses. Beat eggs, milk and flour together. Pour over layered ingredients and bake at 375° about 1 hour or until firm. Cut into small squares and serve warm. These come out fairly flat and can be picked up with fingers. Makes 16.
Slowly simmer all ingredients, except wieners, for 30 minutes. Put slightly cooked wieners in casserole. Pour sauce over them. Bake 45 minutes in slow oven at 350°.
Spread 1/2 of the cubed bread in a 9 x 13-inch baking dish. Spread cubed cream cheese on top of bread. Put the rest of the bread on top of the cream cheese. Mix together milk, eggs and maple syrup and pour over top of bread mixture. Bake at 375° for 45 minutes. Serve with maple syrup, powdered sugar or fruit.
Cream butter, sugar, eggs and vanilla. Stir in flour, soda and salt. Add oatmeal.
Drain and chop artichoke hearts. Mix with mayonnaise and Parmesan cheese. Bake, uncovered, for 30 to 40 minutes at 350°. Serve with crackers or raw vegetables.
Beat eggs, add sugar; beat together. Bring milk to barely boil. Stir into egg mix gradually, stirring until 1/2 of the milk is used. Pour this into remaining milk. Stir over low heat until custard coats a silver spoon. Strain. Gelatin should be soaking in 1/4 cup water. Set cup down in shallow pan of hot water until gelatin is liquid. Fold gelatin into custard. Let mixture cool and congeal. Fold into 1 pint whipped cream that has been whipped (not too stiff). Flavor with vanilla, bourbon, brandy or your preference. May be served from large bowl or in compotes lined with ladyfingers.
Butter large baking dish, put rice and water in bottom of dish, layer chicken over rice. Spoon the 3 cans of soup over chicken, dot with butter, add salt and pepper to taste. Sprinkle cayenne sparingly. Sprinkle toasted almonds over all. Cover tightly with heavy-duty foil, bake at 250° for 4 hours.
Combine all ingredients in jar and shake to mix. Store in covered jar. If using sweetened instant tea, omit sugar.
Boil chicken seasoned with salt, pepper and celery. Remove from bone and save 1 1/2 quarts of the broth. Saute the onion and bell pepper in the margarine. Set aside. Cook the vermicelli in the chicken broth and do not drain. When tender, add peas (drained), mushrooms (drained), cheese (cut in small pieces) and Ro-Tel (chopped). Add onion and bell pepper, then chicken. Mix carefully. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix last 5 ingredients together (food processor or blender works well). This dressing is better if refrigerated for 3 or 4 hours. Remaining ingredients should be tossed together in large salad bowl. Add dressing when ready to serve.
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add sifted dry ingredients and water alternately in thirds, mixing well after each addition. Beat egg whites until stiff, but not dry, and fold into batter. Pour into greased pans and bake in moderate oven (350°) for 30 to 35 minutes. Makes 2 (8-inch) layers.
Combine sugar and milk. Stir well and add peanut butter. Cook on High setting for 2 minutes. Remove from microwave; stir well and cook for 1 minute. Spray a 9-inch square dish with cooking oil. Line bottom with wax paper and spray with oil. Spread fudge mixture in dish and allow to get firm. Cut into squares and enjoy.
Wash rice. In a large skillet, add butter and rice. Cook just until rice changes color; do not brown rice. Add water, cilantro, jalapeno and onion. Cover and cook for 20 minutes on low heat. During last 5 to 10 minutes of cooking, add the cheese and corn. This dish is done when cheese is melted and corn is heated through.
Combine sausage, biscuit mix and cheese. Shape into small meatballs. Place in baking pan. Bake at 300° for about 25 minutes or until lightly brown. May be made ahead and frozen.
Melt over low heat the chocolate and milk, then add sugar, corn syrup and flour. Cook to soft ball stage. Remove from heat and add butter. Set out to cool, then put in vanilla, baking powder and nuts. Beat until it thickens. Pour into greased pan.
Sift flour, spices and soda together. Stir brown sugar into melted shortening. Beat well. Add dry ingredients and hot water alternately in small amounts. Bake at 350° for 25 minutes. Makes one 10 x 10-inch cake.
Place pineapple in baking dish. Add grated cheese. Mix juice, flour, sugar and margarine. Pour over pineapple and cheese. Top with buttered crumbs and bake at 350° for 20 minutes or until set.
Combine all ingredients except bread and mix well. Dip bread in mixture, turn over and coat both sides. Melt 1 tablespoon butter in large skillet or griddle. Place one layer of bread slices and fry to golden brown. Turn and brown. Serve with butter and syrup.
Combine cornbread mix with other ingredients in a large bowl. Pour into a greased Pyrex dish and cook 45 minutes at 350° or until top is puffy and light brown.
Mix together and roll in balls. Dip top of cookies in sugar. Bake in 350° oven until nicely brown.
Pour 1 cup sugar over diced peaches; set aside. Mix flour, sugar and milk and beat until smooth. Melt butter in casserole dish. Pour batter mix over butter and top with peaches. Spread evenly. Bake at 400° until golden brown.
Combine last 2 ingredients to make crust crumbs. Cook beaten egg yolks, sugar, lemon juice and rind. Cook until thick, stirring constantly. Cool well. Add stiffly beaten egg whites. Fold in whipped cream. Layer crumb crust with a layer of lemon filling, layer of crumbs and remaining lemon filling. Save a few crumbs to decorate the top. Freeze. May be made well ahead of use.
In blender, mix all ingredients until it foams. Serve in champagne glasses. Makes 6 large drinks.
Mix egg and milk in a bowl. Dip rabbit well and then coat rabbit with flour, salt and pepper to taste. Place rabbit in hot skillet with hot fat or oil. Sprinkle with onion. Sprinkle garlic powder on all sides as you are browning rabbit. After your rabbit has browned good, remove rabbit. Place in oven dish or pan. Drain oil from skillet and return skillet to heat. Place 2 tablespoons of sour cream in skillet and stir until brown, then add mushroom soup to sour cream in skillet; blend good. Pour mixture over rabbit, coating well. Cover rabbit and place in hot oven at 325° for 1 1/2 hours. Ummm good!
Mix well. Place patties of crabmeat on cookie sheet. Bake at 400° until brown, not more than 1/2 hour.
Fry sliced onions. When onions are partially done, put chopepd meat in same pan, break up into small pieces and fry until done. Add soup and V-8 juice. Simmer a few minutes and it's ready. Serves 5 or more.
Beat eggs well. Mix all other ingredients together. Makes 1 (9-inch) pie. Cook at 450° for 15 minutes; then 350° until done, about 10 minutes.
Cook the macaroni in 4 quarts salted water, 7 to 10 minutes. Remove from the heat; drain. Stir in the margarine. Pour into casserole dish. Beat eggs well. Pour over the macaroni. Bake in a moderate oven for 10 to 15 minutes at 350°. Serve hot.
Measure into bowl the warm water. Add and stir to dissolve, yeast. Stir in sugar, salt and half of 2 1/4 cups flour. Beat until mixture sheets off spoon (2 minutes). Add and beat until smooth, 1 egg, remaining flour and 1/4 cup soft shortening. Drop by spoonfuls over topping. Cover and let rise in warm place 1 hour. Bake at 350° for 25 to 30 minutes. Turn over immediately.
Mix 1/2 cup sugar and cinnamon and set aside. Mix remaining sugar with flour and butter until crumbly; set aside. Arrange apples on crust and cover with cinnamon mixture; top with crumbly mixture. Bake at 400° for 10 to 15 minutes, then lower heat to 350° and bake about 40 minutes or until done.
Mix margarine and cheese. Add flour. Use cookie press for desired shape. Bake at 375° for 8 to 10 minutes. Makes about 50.
Mix first 5 ingredients like pie crust. Put half of mixture in greased pan. Cook dates, brown sugar, milk and vanilla until thick. Pour over crumb mixture and top with remaining crumbs. Bake at 350° for 30 to 40 minutes.
Bring water to a boil in kettle or pot. Season meat with powdered seasonings by rubbing them into meat with hands. Set aside. Cut, chop or dice solid seasonings; set aside. Make dumplings by mixing flour, a little salt and enough water to make doughy and kneadable without sticking. (If sticky, add flour. If dry, add water.) Pinch small portions of dough and roll into balls or longer cylinder pieces; set aside. Cover bottom of pot with oil; heat and add seasoned meat. Shake some soy sauce on meat. After color changes, add some tomato paste and allow to boil. Add carrots, 3 or 4 bay leaves and enough boiling water to cover ingredients. Add dumplings and drained potatoes. Let stew until done.
First, cook rice according to package directions. Pour oil in large skillet, then put onions, bell peppers and celery into skillet. Saute over medium heat until soft. Add flour; stir into vegetables. Add tomato sauce and water to vegetable mixture. Cook on low heat for 45 minutes. Stir occasionally. Serve Creole mixture over rice for a tasty meal!
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt in small bowl until thick and creamy. Set aside.
Cream cream cheese. Stir in next 5 ingredients until well mixed. Spread on flour tortillas (approximately 1/4-inch thick) and roll up. Chill until firm. Slice the rolls approximately 1/2-inch. Will fill 4 to 6 large tortillas.
Mix together all ingredients. Bake at 325° in preheated oven in greased Bundt for 30 minutes. Let cool for 30 minutes and invert on plate.
Press seed into cream cheese on all sides and place on serving dish. Pour soy sauce over cheese until sauce covers bottom of dish. Let set at room temperature for 2 hours. Serve with crackers.
Cream margarine and sugar in large bowl. Add eggs and beat well. Add rest of ingredients and mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all together. Fold in 1 large container Cool Whip. Fills 2 graham cracker crusts. Refrigerate. Can be frozen for later use.
Peel and boil potatoes in 3 cups water. Strain off 2 cups water. Mix potato water, flour and sugar. Beat until smooth. Cover and set in warm place for several days until mixture sours and becomes bubbly (an oven with a pilot light is a good place). Then place in the refrigerator.
Mix flour, sugar and baking powder. Make a well and add butter, cream cheese, eggs and vanilla. Mix well. Shape and bake at 350° for 10 to 12 minutes.
In a very large mixing bowl, stir together flour and brown sugar, soda and spices. Stir in fruits, peels, nuts and raisins. Add peaches, milk, mincemeat and brandy. Mix well. Turn into 2 greased and floured loaf pans or 5 mini loaf pans. Bake 2 hours or until done at 300°. Remove from pans. Wrap in clear wrap or foil and store in a cool place. Add ribbon or holly or miniature bottle of brandy to be used for soaking cloth by lucky recipient.
Melt caramels with butter and milk until smooth. Make mix as directed on package. Pour 1/2 of cake batter in greased and lightly floured 13 x 9-inch pan. Bake at 350° for 10 minutes. Remove and cool (cake will be a thick liquidy consistency) for 10 to 15 minutes. Pour caramel mixture on and spread, then sprinkle with chips and pecans. Pour rest of batter and smooth. Bake for another 30 to 45 minutes. Test with toothpick. Chips will not melt.
Beat eggs; blend in melted butter, flour, vanilla, salt, sugar and syrup. Sprinkle some nuts on bottom of unbaked crust. Mix the rest in with the syrup mixture. Gently pour mixture into pie shell. Bake in a hot oven at 425° for 10 minutes, then reduce the heat to 325° for 45 minutes longer. Cool.
Cream together the butter, eggs and sugar. Add the milk. Sift the dry ingredients together. Mix all together with grated rind of lemon. Bake at 375° for 45 minutes. Remove from oven. Stir juice of 1 lemon and 1/2 cup sugar together and pour over bread while hot. Allow to soak in.
In one bowl, mix 3 1/2 cups milk and pudding. In separate bowl, mix sugar, margarine, cream cheese and Cool Whip. Add pudding mixture. Layer 1/3 cookie crumbs, 1/2 pudding, 1/3 cookie crumbs, 1/2 pudding and 1/3 cookie crumbs. Can be garnished with gummy worms and plastic flowers.
Core and parboil cabbage until limp. Cut leaves in half, removing the ribs. Set oven at 400°. Combine all ingredients except cabbage leaves, tomato paste and water. Place a heaping tablespoonful of the filling in a leaf lengthwise. Fold the outside edges 1/2 inch towards center and roll. Arrange in a casserole dish or small roaster.
In a large mixing bowl, beat sugar, oil and margarine. Add eggs, buttermilk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini, chocolate chips and almonds. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Beat egg yolks until light and fluffy. Gradually add 1 cup sugar. Add water and vanilla. Add flour. Beat egg whites until frothy. Add salt and cream of tartar. Continue beating egg white mixture until they hold firm peaks. Fold into egg yolk batter. Pour into ungreased tube baking pan. Bake at 325° for about 1 hour or until light brown. When done, invert on a glass bottle until cool.
Cut potatoes into quarters and steam for 7 to 10 minutes, until tender. In a bowl, whisk together mustard, vinegar, wine and salt to taste. Add oil in a stream while whisking and whisk until emulsified. Add warm potatoes and toss gently with the dressing and dill. Add pepper to taste. Coat well. Add pepper to taste. Coat well. Let stand at least 30 minutes, tossing occasionally. May be made 1 day ahead and served cold.
Melt margarine in an 8 x 8 x 2-inch pan. On top of margarine, spread graham cracker crumbs evenly. Over crumbs, sprinkle coconut, chocolate chips and nuts. Pour condensed milk evenly over ingredients. Do not stir. Place in a 350° oven; cook for 30 minutes. Do not overcook. Cool; cut into squares.
Mix squash and jalapeno peppers. Add eggs and flour (you may need a little more flour). Mix well. Drop by large spoon on a griddle like pancakes. Brown on both sides.
Prepare cake mix and pudding mixes according to the package directions. Assemble in a large deep glass bowl. Break up cake in pieces (about the size of large egg) and layer in the bottom of the bowl. Spread with half of the vanilla pudding. Sprinkle with half of the crushed pineapple. Layer with one can of cherry pie filling. Cover with a generous amount of cool whip and sprinkle with nuts and cherries. Repeat with a second layer of each, finishing with cool whip sprinkled with nuts and cherries. Cover with saran wrap and refrigerate until well chilled.
In a large bowl, combine the first 6 ingredients. Then in a jar, mix together the sugar, salad oil and vinegar. Shake well. Pour over vegetables. Refrigerate overnight. Keeps real well until it's all gone.
Pierce meat with fork about 20 times. In 2 1/2-quart bowl, mix 1 cup beer (reserve remaining beer), oil, lemon juice, onion, garlic, bay leaf, thyme, dry mustard, salt and pepper. Place meat in a plastic bag and pour the marinade over meat. Refrigerate, turning occasionally (or at least 6 hours, but no longer than 24 hours). Remove roast from marinade (reserve marinade)
Grate Spam and onion. Add cheese. Moisten with soup. Spread on toast then broil until cheese has melted. Makes several open faced sandwiches.
Brown meat and onion in shortening. Add seasoning and tomatoes. Cover; simmer over low heat for 15 minutes. Add kidney beans. Pour mixture into greased 1 to 1 1/2-quart casserole dish. Top with cornbread batter. Spread with wet knife. Bake at 425° for 20 minutes.
Cook spaghetti in chicken broth, drain but don't rinse. Chop up turkey or chicken and add to spaghetti.
Mix a little cold water with corn meal. Stir into boiling water. Add salt and butter. Stir often. Cook slowly for 20 minutes. Pour into a cake or bread pans. Let cool. Slice and fry for breakfast. Serve with liverwurst and apple butter.
Arrange banana slices on bottom of crust; set aside. Pour milk into bowl. Add pudding mix; beat with wire whisk for 1 minute, or until well blended. Pour mixture at once into crust. Cover with whipped topping. Refrigerate 3 hours, or until set.
Dissolve gelatin in boiling water; cool slightly and add frozen orange juice, stirring to melt. Chill until slightly syrupy and add remaining ingredients. Pour into rectangular 7 x 12-inch glass pan or use individual molds. Serves 12.
Cream margarine and the next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture, beating well. Stir in chocolate morsels. Press cookie dough into the bottom of a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375° for 10 minutes. Cool in pan. Yields 4 dozen (serving size is 1 bar).
In small saucepan, melt butter. Stir in crumbs, reserving 1/4 cup for garnish. Pat remaining crumbs on bottom of buttered 13 x 9-inch baking pan. Set aside.
Cook noodles as directed on package; drain. Combine ham and 3/4 cup of cheese. Alternate layers of noodles and ham and cheese in greased, 1-quart baking dish. Mix soup, milk and curry powder; pour over noodles. Sprinkle with remaining cheese and dot with butter. Bake in 375° oven 20 to 30 minutes. Serves 6.
Mix corn meal, buttermilk, hot water, sugar and oil. Add eggs last; bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Grease and flour tube pan or Bundt pan. Mix together dry ingredients and set aside. Cream sugar and butter together with electric mixer. Add egg yolks, one at a time, mixing well after each addition. Add flavoring. Begin adding dry ingredients to creamed mixture, alternately with buttermilk, mixing well after each addition. Beat egg whites until stiff peaks and gently fold into batter. Pour batter into a tube pan or large Bundt pan (loaf pans may also be used, adjust baking times). Bake for 1 hour and 10 minutes or until cake test done.
Beat eggs until frothy. Add 2/3 or less can of beer. Drink rest! Crumble up crackers.
Mix water and yeast together and cool. Heat milk and add remaining ingredients. Cool the milk and yeast mixtures to the same temperature and mix together. Knead the dough together very well, place in a clean bowl, cover and let sit in a warm place to rise.
Bake brownies; punch with a fork and pour almond extract over them. Break into chunks and put into a large glass bowl; make mousse according to package directions. Layer half the mousse. Add half of the candy bars and half of the Cool Whip. Repeat each layer in order, beginning with the brownie chunks and ending with crushed candy bars on top. You'll think you've died and gone to heaven when you see and taste this dessert.
Core cabbage and drop in boiling water, cored end down, for 5 to 6 minutes or until leaves separate and are soft enough to roll.
Place broccoli and 1/2 cup milk in blender container. Process until smooth. Combine with remaining 1 1/2 cups milk, soup and salt in saucepan. Heat just to boiling.
Brown the bacon, beef and onion. Add the brown sugar, mustard, vinegar, ketchup and salt. Add beans.
Mix and spread on tortillas. Chill and serve. Add black olives, if desired.
Mix cake mix, butter and egg together. Press into a 13 x 9-inch pan. Combine cream cheese, confectioners sugar and eggs. Pour over top of first layer. Bake at 375° for 20 to 25 minutes until golden brown and cracked on top. Cut into squares.
Mix cake mix, oil, water and eggs. Add fruits and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for about 10 minutes.
Preheat oven to 350°. Butter a shallow baking dish with 2 tablespoons butter and arrange the fruit in the base. In the bowl of a food processor, briefly combine the remaining butter with the flour and sugar until the mixture is crumbly. Sprinkle evenly over fruit. Bake 25 to 30 minutes, until top becomes crisp and fruit collapses. Serve warm with the creme fraiche. Serves 6.
Mix ingredients together, except nuts. Form into a ball, then roll it in the chopped nuts. Chill and serve.
Boil and bone one fryer. Cut meat in small pieces. Place meat in casserole dish and sprinkle with garlic powder.
Line baking dish with chipped, dried beef. Roll each piece of chicken and wrap with bacon slice. Place on top of dried beef. Mix soup and sour cream. Pour over chicken. Bake for 1 hour at 300°.
Combine first 4 ingredients. Beat until smooth. Gently fold in Cool Whip. Pour into pie shell. Freeze 4 to 6 hours. Thaw for 10 minutes before serving.
Boil potatoes until tender. Take out and place in glass dish. Sprinkle sugar and butter on potatoes. Bake at 325° for 20 minutes.
Soak cucumbers in lime water for 24 hours. Stir often; drain. Soak in cold water for 4 hours. Change water every hour until all the lime is gone.
Heat oven to 425°. Unfold pie crusts according to package directions. Place flattened pie crust on cutting board. Cut each pie crust circle into 24 triangles. Place sausage at wide end of triangle; roll up. Place, pointed side down, on ungreased cookie sheets. Bake at 425° for 12 to 15 minutes or until light golden brown. If desired, serve with cocktail sauce.
Combine sugar, oleo, milk and cocoa in a saucepan; cook at a full rolling boil for 1 minute. Remove from heat. Add vanilla and peanut butter and blend thoroughly. Drop by spoonfuls onto waxed paper and cool until firm.
In cup, stir together cornstarch and broth until smooth. Set aside. In 10-inch skillet over medium heat with hot oil, fry the chicken until browned. In same skillet, combine undrained pineapple, pepper, sugar, vinegar and reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; cook 5 minutes or until peppers are tender. Serve over rice.
Beat sugars, vanilla, water, shortening and eggs until light and fluffy. Mix together flour, soda and salt to the above mixture. Stir in chips. Drop from spoon 2-inches apart on ungreased sheet. Bake at 375° for 10 minutes or until golden brown. Makes 100 cookies.
In large bowl, blend first 5 ingredients well. Add eggs and blend well. Add nuts and blend. Pour into a Bundt or angel food pan and bake at 350° for 1 hour or until done.
Use 1 cup cole slaw dressing, already prepared, or make your own using 1/2 cup mayonnaise and 1/2 cup sour cream. Combine all ingredients.
In a mixing bowl cream butter, peanut butter and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill 1 hour. Shape into 48 (1-inch) balls. Place in lightly greased mini muffin tins. (I made my balls larger and used regular muffin pans.) Bake at 325° for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes. Then carefully remove to wire rack. Filling recipe to follow.
Mix all ingredients, except vanilla. Beat until foamy, 1 minute. Place bowl over simmering water, making sure bottom of bowl doesn't touch the water. On low speed, beat 10 minutes or until stiff peaks form. Remove.
Brown beef in skillet, drain off fat and put meat in crock-pot. Brown bacon and onions, drain and put into crock-pot. Add all other ingredients, stir and cover. Cook 4 to 6 hours on low.