HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium-sized bowl, mix cream cheese, onion, Worcestershire sauce and ham or beef. Stir until well mixed and keep in refrigerator until ready to use. Serve on crackers or mini-rye loaf bread.
Combine shrimp and onion in a food processor or blender. (If you don't own a food processor, then chop finely for dip.) Cover and process. Combine shrimp mixture, Worcestershire sauce, vinegar, pepper and salt. Stir in enough mayonnaise to make of spreading consistency. Serve with bread or crackers. Makes 2 cups.
Mix all ingredients and place in greased bread tins. Bake at 350° for 1 hour. Yield: 2 loaves.
Mix and blend. Add to flour mixture. Lift with 2 forks until blended. Pat into ball and refrigerate at least 15 minutes. Makes 4 one crust pies or 2 doubles. Can be frozen and rolled later. Brush top crust with canned cream.
Beat eggs slightly. Beat in sugar, syrup, butter, salt, vanilla and pecans. Pour into 2 pie shells. Bake at 325° for 40 to 50 minutes.
Put peppers, sugar, vinegar and butter in large pot and mix thoroughly. Place over high heat and bring to a full boil, stirring constantly. Stir in pectin. Bring back to full boil. Boil 1 minute, stirring constantly. Ladle quickly into hot jars to within 1/8-inch of top. Place covers on, and invert jars for 5 minutes. Makes 6 to 8 jars.
Mix all ingredients well until creamy. Ready to eat. Serve with sliced Granny Smith apples.
Put browned hamburger in 9 x 13-inch pan. Mix other ingredients and spread over hamburger. Sprinkle cheese, then Tater Tots. Bake at 350° for 45 minutes to 1 hour.
Cake: Combine in saucepan and bring to a boil; 1 stick margarine, 1/4 c. cocoa, shortening, and water. Combine in a bowl; flour, cinnamon, sugar and soda. Combine the two mixtures together. Gradually add buttermilk and eggs. Pour into sheath pan and bake for 20 minutes in 400 degree oven.
Saute beef, onion and celery in skillet until lightly browned. Add all other ingredients except buns. Simmer 15 minutes. Serve over buns. Serves 6.
Saute celery and onion in margarine for about 3 minutes. Add tomatoes and chilies, salt, sugar and pepper. Add butter beans; cover and simmer 25 to 30 minutes. Serves 8.
In skillet, saute pecans with butter over low gas flame until lightly browned; drain and set aside. Combine all remaining ingredients, mixing well. Spoon mixture into a buttered 1 1/2-quart baking dish; top with pecans. Bake in a 350° gas oven for 20 minutes or until thoroughly heated. Serve hot with assorted crackers, chips or breadsticks. Yield: about 4 cups.
Mix jam, sugar and mayonnaise. Add soda, hot water, spices and flour. Bake in two 9-inch pans at 350° for 45 minutes. Cool; frost with caramel icing.
Combine ingredients; bake in greased 2-quart casserole pan. Bake at 350° for 1 hour or until rice is done.
First add all wet ingredients, including zucchini. Then, add all the dry ingredients. Mix together. Bake at 350° for 55 minutes.
Combine all ingredients together in mixing bowl. Leave 1/2 of the catsup. Form into loaf and place in baking dish. Pour remaining catsup over loaf and bake in moderate oven for 45 minutes.
Preheat oven to 350°. Butter an 8 or 9-inch square pan. In small bowl, mix the flour, baking soda and salt. Set aside. In large bowl at medium speed, beat peanut butter and butter until well blended. Gradually beat in brown sugar and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Beat in banana and vanilla. Add dry ingredients; beat just until blended. Stir in nuts and chips. Spread in baking pan. Bake for 35 to 40 minutes, until cake pulls away from pan. Cool on wire rack; cut into squares. Cover with plastic wrap. Serve the next day. Sprinkle with powdered sugar. Makes about 16 (2-inch) squares.
Layer in casserole. Put dry crumbs on top. Bake at 350° for 30 minutes or until squash is tender.
Cream butter and sugar. Beat eggs. Add all ingredients. Cook 40 minutes at 225°.
Brown hamburger. Cut up potatoes, tomatoes and onions. Mix all ingredients together and put in casserole dish. Bake at 350° for 30 to 40 minutes.
Bring pineapple and juice to a boil. Add jello and remove from heat. Mix well. Cool. Combine Cool Whip and buttermilk together. Mix well. After pineapple and jello are cooled, mix all ingredients together and mix well. Refrigerate overnight.
Mix all ingredients in baking dish. Cover with bacon. Bake at 350° for 1 hour. Serve hot.
Put all ingredients in huge bowl and mash, knead, squeeze, slap and beat. Form dough into walnut size balls. Butter bottom of small glass, then dip the glass in granulated sugar and use the glass to smash the balls flat. You need to butter glass 1 to 2 times but re-dip it in sugar for each ball. Bake at 350° for 10 to 12minutes.
In a plastic bag, combine the flour, salt, pepper and paprika. Set aside. Skin chicken and rinse. Add chicken to the bag, shaking to coat well. In a skillet, cook chicken in hot oil over medium heat, till lightly browned. Remove chicken from skillet, set aside. Drain fat, reserving 2 tbsp. of the drippings in the skillet. Add mushrooms, onion, green pepper or celery to skillet. Cook and stir for 2 minutes. Stir in chicken broth and desired herbs. Bring to boiling. Return chicken to skillet. Bring to a boil again and then reduce heat. Cover and simmer 35 minutes or until chicken is tender. Remove chicken and vegetables from skillet, set aside. Skim fat from pan. Measure 3/4 cup of the pan juices and return to the skillet. Stir milk into 1 tbsp. of flour. Stir mixture into pan juices. Cook and stir till thickened and bubbly. Cook and stir one minute more. Spoon some of the sauce over chicken. Spoon remaining sauce over hot cooked noodles.
Combine sugar, cornstarch and salt in the top of a double boiler. Add very gradually the water or milk. Stir and cook these ingredients over, not in, hot water for 8 to 12 minutes or until it thickens. Cover and cook for 10 minutes more. Stir occasionally. Remove mixture from the heat. Pour a little of it over 3 beaten egg yolks; beat this and return to mixture in a double boiler. Cook and stir gently, about 5 minutes more. Remove from heat. Beat in 3 tablespoons butter, 1/3 to 1/2 cup lemon juice (real juice: 1 large or 1 1/2 medium lemons) and 2 teaspoons grated lemon rind. Cool. Pour custard into the cold pie shell. Cover with meringue.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 13 x 9-inch baking pan. Bake 10 minutes; cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in Cool Whip. Spread over crust; refrigerate. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares. Garnish as desired. Makes 15 to 18 servings.
Melt butter. Add brown sugar. Brown in iron skillet. Gradually add water. Beat egg yolks. Add small amount of milk. Add the balance of milk and salt. Pour this slowly into the sugar mixture; cook until thick, stirring constantly until thick. Cool and pour into a baked pie shell.
Peel and dice apples into a bowl. Add eggs, cooking oil, sugar, vanilla and butter flavor extract. Mix well. Stir in flour which has been sifted in baking soda and cinnamon. Mix well. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes (test with a toothpick).
Place flour slices of bread on bottom of 8-inch square baking dish. Cover with 6 process cheese spread slices, ham and remaining process cheese spread slices. Combine eggs, milk, onion and seasonings. Pour half of egg and milk mixture over process cheese spread. Top with remaining bread and egg and milk mixture. Cover. Refrigerate for 1 hour or overnight. Bake at 325° for 1 hour. Let stand 10 minutes before serving. Makes 4 servings.
In a large bowl, mix all of the ingredients, except the granulated sugar. Knead quickly. Chill. Shape the dough into a long roll 1/2-inch wide. Cut off small pieces of the dough and roll into balls. Dip the balls into the granulated sugar. Bake at 375° on a buttered cookie sheet for about 12 minutes.
Combine margarine, eggs, brown sugar, sugar and vanilla. Mix well until creamy. Add flour, salt, cinnamon, baking powder and soda that has been sifted together. Mix well. Add oatmeal and mix. Add chips or candies or nuts. Drop by tablespoon onto an ungreased cookie sheet. Bake at 325° for approximately 15 minutes. Makes 275 to 300 cookies.
Mix well together all ingredients. Put into buttered casserole dish. Sprinkle topping on top of potato mixture.
In large trifle bowl or punch bowl, break angel food cake in small pieces. Mix jello as directed on boxes. When cool pour over cake pieces-slice bananas on top of this-Next layer sliced strawberries. Mix pudding as directed on box, when thick pour over sliced fruit. Spoon cool whip on top and garnish with fresh strawberries and roasted, chopped nuts. Chill in refrigerator. Very pretty as well as cool and refreshing.
Combine first 4 ingredients in a saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove cinnamon stick and lemon rind; let mixture cool. Beat egg whites until they form soft peaks, gradually adding the 1/4 cup sugar while beating. Gently fold egg whites into milk mixture. Pour into 2 ice cube trays; freeze 2 to 3 hours (stirring occasionally) until set. Spoon into sherbet glasses and sprinkle lightly with powdered cinnamon.
Mix flour, margarine and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese; spread over crust. Mix both puddings and milk until thickened; spread over cream cheese layer. Top with the rest of the Cool Whip and chill for 2 to 3 hours before serving. Keep refrigerated.
Put popped corn in a doubled brown paper grocery bag. In a 2-quart casserole, put the brown sugar, margarine, syrup and salt. Bring to a boil on High and microwave for 2 minutes. Stir, then take out and add baking soda. Stir well and pour over popcorn. Roll bag up tight and shake. Microwave on High 1 1/2 minutes, then shake. Microwave 1 1/2 minutes more and shake.
Mix oil, dressing and dill weed. Add crackers and mix well. Stir again every 15 minutes. Ready in about an hour. These crackers keep well if sealed in a Ziploc bag.
Sift flour, baking powder, salt and red pepper 3 times. Mix butter with cheese. Add dry ingredients, using a fork and/or fingers.
Mix together for 15 minutes the powdered sugar, margarine and eggs. Crumble the graham crackers into a 9 x 12-inch pan. Drain well 1 large can crushed pineapple and spread on top of egg mixture. Slice 4 to 5 bananas on top of pineapple. Top with 1 large Cool Whip. Cut maraschino cherries in half and sprinkle with chopped pecans. Refrigerate for 12 hours.
Mix together. Batter should be kind of stiff. Drop by spoonfuls into hot oil. Turn once. Fry until golden brown. Drain on paper towels.
Preheat oven to 375°. In saucepan, cook celery in margarine until tender. If using celery soup, add to chicken broth. Thicken chicken broth with flour and milk. Do not make it real thick. Pour in chicken, carrots, potatoes and peas.
Brown sausage and onions together. Drain off grease. Put drained sausage and onions in cooking pot. Add beans, (do not drain beans). Add diced tomatoes and salt and pepper to taste. Cook on low to med. heat for 20 to 30 minutes stirring occasionally.
Saute onion and spices in oil for 1 minute. Add soy sauce, peas and water. Bring to a boil; simmer 1 hour. Add potato and celery; cook an additional 30 minutes.
Make cake as directed. Bake in a 9 x 13-inch pan. Mix together pineapple and sugar; bring to a boil. Pour over warm cake. Cook pudding according to package directions. While still warm, pour over pineapple mixture. Cool and top with Cool Whip. Must be kept in the refrigerator.
Saute turkey, onion and bell pepper in a skillet that has been sprayed with Pam. Peel tomatoes, chop and add to turkey mixture along with cilantro and chili powder. Stir, add bouillon cubes and water. Cover and simmer on low for 1 hour.
Cut up cheese and oleo. Add milk and flour. Cook over medium heat until melted and the right texture for spreading. Add caraway seed and pour into container.
Mix water and sugar in a pan and bring to a boil. Boil 4 minutes and let cool.
Add broth and other ingredients listed above to pot. Bring to a boil, reduce heat to medium and cook for 10 minutes. Check for doneness of potatoes and adjust cooking time to allow for tenderness of potatoes (very soft). 3 cups milk: Slowly add milk to broth and stir thoroughly until milk/broth is warmed together. 1/3 cup flour, 1 cup cold water: In separate mixing cup, slowly add flour to COLD water and mix thoroughly. Pour mixture slowly into broth/vegetables, stirring as you add it. This will thicken the broth. 2 cups shredded cheddar cheese (mild or medium); 1/4 cup (approx.) at a time: Add cheese to broth, stirring until melted. Repeat until all cheese has been added.
Mix all the ingredients together, leaving one bacon strip to place on the top. Bake at 350° for 1 hour.
Mix sugar and cocoa together in 10 x 8-inch utility dish. Drop butter onto sugar mixture in 4 to 5 pieces. Pour in milk. Microwave 2 to 3 minutes on High or until bubbly. Stir lightly. Thoroughly stir in nuts and vanilla so nuts are evenly distributed. Spread fudge evenly in dish. Refrigerate 1 hour. Cut into squares. Makes approximately 2 dozen pieces.
Place fish fillets in a greased baking dish. If using small shrimp, sprinkle them over fish, and pour soup over all. Bake at 350° for 30 to 45 minutes, or until fish is tender and flakes.
Cook Stove Top stuffing as directed. Cut cheese in strips. Take one slice of turkey breast and add 2 strips of cheese and 1 tablespoon of stuffing to turkey breast; roll up as many as you want and put in large frypan. Then add gravy. Let simmer on top of stove for 10 minutes, covered. Serve with mashed potatoes and your favorite vegetable.
Blend crumbs, pecans, sugar and baking powder. Beat egg whites and salt until stiff, not dry, peaks are formed. Fold in the crumb mixture, a small amount at a time. Turn into an ungreased 11 x 7 x 1 1/2-inch baking pan and spread evenly. Bake at 350° for 25 minutes. Cool completely before cutting into bars. Makes about 3 dozen cookies.
Arrange bread slices in bottom of lightly buttered 13 x 9-inch baking dish. Sprinkle with 1 1/2 cups of cheese. Beat eggs, milk and seasonings in medium bowl until well blended. Pour over cheese. Sprinkle with remaining 1 1/2 cups cheese. Bake at 350° for 35 minutes or until light golden brown. Let stand 5 minutes before serving.
Beat with mixer the peanut butter, margarine and vanilla real well. Add powdered sugar and mix well. Add nuts and coconut. Mix well. Roll in small balls and place on cookie sheets lined with waxed paper. Cool in refrigerator.
Chop the cabbage and put in salt. Let stand 1 hour. Drain and add celery and pepper. Boil the vinegar, sugar, celery seed and mustard seed. While hot, pour over cabbage. Cool and store. Real good on barbecue sandwiches.
Place cream cheese and Cheddar in bowl until room temperature. Once room temperature, add garlic. Place mixture on wax paper. Form into log. On another piece of wax paper, pour chili seasons. Then roll log through seasoning and wrap up in wax paper and refrigerate overnight. This should make 2 large logs.
In covered blender container, at medium speed, blend all ingredients until smooth, scraping the container with a rubber spatula as necessary. Cover and refrigerate. Use within 2 weeks. Makes 1 cup.
Combine fruit and nuts in a large bowl. Combine orange juice, lemon juice and honey in a small bowl; mix well. Pour over fruit, tossing gently. Chill thoroughly.
Saute onion and pepper in oil until limp. Add chicken, rice, spaghetti sauce and nutmeg. Simmer, covered, over low heat for 45 minutes or bake at 350° for 45 minutes.
Mix all together and put in buttered dish. Add a few cracker crumbs on top. Bake at 350° for 40 minutes.
Cook carrots, just until tender, then cool. Mix all ingredients and pour over carrots. Marinate 12 hours and drain.
Cream butter, salt and vanilla; add sugar gradually. Add flour and chocolate chips. Press in pan and sprinkle with chopped nuts. Bake at 350° for 20 to 25 minutes. Break into pieces.
Cream butter and sugar. Stir in egg, milk and vanilla. Fold in flour, baking powder and salt. Refrigerate overnight. Knead dough. Roll out and cut. Bake in a 400° oven for 8 1/2 minutes only. Cool.
Bring water to boiling point. Add butter, salt and rice. Bring to a boil. Reduce heat to low and cook covered for 20 to 25 minutes or until tender. Stir cheese, onion and mustard into hot rice.
Cook sugar and cream until mixture reaches the soft ball stage. Beat until creamy. If the frosting gets too hard before you get it all on, beat in a little cream.
Dissolve yeast in lukewarm water. In large bowl, pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and dissolved yeast. Mix well and refrigerate overnight.
Place potatoes in casserole dish. Mix soup and milk until smooth. Add salt, pepper, onion and 1 c. cheese. Add to potatoes. On top, place remaining cheese, bacon bits and bread crumbs. Dot with butter. Bake at 350 degrees for 45 minutes.
Melt chocolate chips in a large saucepan over low heat. Stir until smooth and creamy. Remove from heat and slowly stir in sweetened condensed milk. Add marshmallows and pecans. Drop by tablespoonful on greased cookie sheets. Chill until firm. Makes about 2 1/2 dozen.
Mix all together. Pour into baked shell. Let stand 3 hours in refrigerator.
Combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce in saucepan; mix well. Bring to a boil. Add cocktail franks; reduce heat. Simmer for 30 minutes. Serve on toothpicks.
Prepare chocolate cake in a 9 x 13-inch pan. Cool in refrigerator. After cool, spread a layer of whipped topping on the cake approximately 1/4-inch thick. In a bowl, prepare pudding according to manufacturer's instructions and let set for 1 minute. When pudding starts to set, pour over whipped topping and with a toothpick, marble the pudding and whipped topping. Chill for 1 hour before serving.
Mix cream cheese, egg, sugar and vanilla. Top with cherries and bake at 350° for 30 minutes.
Mix well. Drop by spoonfuls over cooked fish fillets. Brown under broiler. Just takes a few seconds.
Put pastry in tart shells. Mix all ingredients and put in shells. Bake in 450° oven for 8 minutes. Reduce temperature to 350° and bake until thoroughly browned.
Mix ingredients together. Put in gallon jug and set in sun for four hours. Chill. Ready to drink the next day.
Mix first 3 ingredients. Bake in 13 x 9-inch pan at 400° for 5 to 8 minutes. Cool completely. Mix cream cheese and Sweet 'N Low liquid; add lite Cool Whip. Place on cooled pretzel mix. Dissolve jello in 2 cups boiling water; add berries and place in refrigerator freezer until thickened. Spoon over Cool Whip with cream cheese mix.
Mix dry ingredients. Add moist ingredients. Steam in can* or plum pudding mold for 2 hours in water bath. Make sure water comes halfway up the can and simmers, but does not boil.
Stir together cake mix and jello. Add Wesson oil; stir. Add eggs and stir one at a time. Let strawberries thaw. Mash strawberries. Put 1 cup of strawberries into batter and stir. Bake at 350° for 25 minutes. Makes 3 layers.
Combine eggs and sugar and mix well with oil and vanilla. Combine separately, then add rest of dry ingredients. Then mix in zucchini, nuts and raisins. Pour into greased 13 x 9-inch cake pan. Bake at 350° for 40 minutes.
Preheat oven to 400°. To hot rice in saucepan add butter, garlic and 1 slightly beaten egg. Mix thoroughly. Spoon rice mixture into ungreased 9-inch pie plate. Press rice mixture firmly across bottom and up sides to form a crust. Layer 1/2 cup of onions, 1/2 cup cheese and the tuna evenly over rice crust.
Mix all ingredients as listed, except oil. Pat out to 3/4-inch thickness. Cut with a floured doughnut cutter.
Melt butter and stir in rice and cream. Add seasoning and shrimp. Boil 5 minutes. Place in casserole and leave in warm place for several hours to improve taste. Brown in oven and serve immediately.
Thaw bread dough. Melt margarine. Mix sugars and cinnamon in bowl. Grease a Bundt pan. Make small balls with bread dough. Dip each ball in melted margarine, then roll in sugar mixture. Put in Bundt pan and put remaining sugars and melted margarine over top. Let rise. Bake at 350° for 20 minutes, then cover with foil and bake at 300° for 15 more minutes. To remove, flip over on serving dish, tray, etc.
Combine all ingredients in order given. Mix well. Pour into unbaked pie shell and bake 45 to 50 minutes at 350°.
Advance preparation: Line a 2-cup mold or bowl with clear plastic wrap or foil. Beat cheeses together until well blended; stir in olives. Turn into mold. Chill 4 hours or overnight.
Mix tomatoes, sugar, pepper, salt and vinegar. Simmer about 45 minutes, uncovered. This keeps well in the refrigerator.
Mix sugar and cocoa well. Make a hole in the center and put in butter and milk. Microwave 4 to 5 minutes until it bubbles. Remove and beat until smooth. Add vanilla and nuts. Pour into a buttered dish. Let cool.
Combine water, butter and sugar in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°. Combine 2 cups flour, salt and yeast in a large mixing bowl; stir well. Gradually add liquid mixture to flour mixture, beating well at high speed of an electric mixer. Add eggs and beat an additional 2 minutes at medium speed. Gradually stir in remaining flour, making a soft dough. Cover and refrigerate up to 3 days; punch dough down and cover if it begins rising out of bowl.
Fill 8 quart jars with sliced cucumbers. Add 2 bunches dill and 3 or 4 garlic cloves. Bring the first 4 ingredients to a boil. Pour over cucumbers in jars and seal. Cold pack 5 to 7 minutes.
Butter a 9 x 13-inch dish. Cook, debone and chop chicken. Place chicken in dish. Mix soups, broth and vegetables in saucepan over low heat until warm. Blend together margarine, milk and flour. Pour over chicken. Bake at 325° for 45 minutes.
Combine dry ingredients, then add eggs, milk and oil. Stir until smooth. Place a well-greased cast-iron corn stick pan in a 425° oven for 3 minutes or until hot. Spoon batter into pan, filling 2/3 full. Bake at 425° for 12 minutes. Makes 2 dozen.
Combine cheese, vanilla and egg well. Remove crust from bread and flatten. Spread mixture on slices and roll tightly. Dip in melted butter and then in cinnamon sugar mixture. Can be frozen at this point.
In large skillet, saute green pepper and onion in margarine until tender. Stir in remaining ingredients, mixing well. Heat to boiling. Simmer, covered, for 12 to 15 minutes, or until shrimp are firm and pink, stirring occasionally. Makes 5 servings.
Mix all dry ingredients together to break up lumps. Add wet ingredients and mix according to directions on cake mix. Add chocolate chips. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Layer in a small casserole dish, beginning with beans and ending with cheese. Chill 1 hour before serving. Serve with tortilla or Fritos chips.
Arrange chicken in a 13 x 9 x 2-inch oblong baking dish with the thicker, meatier portions facing toward the outside of the dish.
Mix cake, water and egg. Bake in 8 inch pan at 350° for 35 - 40 minutes. When cool, crumble. Reserve 1/4 cup for garnish. In bowl, whisk pudding and milk for 2 minutes. Let stand until becomes soft set. Stir in pumpkin and spices. In trifle bowl, layer with cake and pudding mix. Repeat, ending with pudding. Garnish with reserved cake and nuts. Chill until ready to serve.
Boil and debone chicken. Place in bottom of casserole dish. Mix together soup, poppy seed and sour cream. Pour over chicken. Melt margarine and mix with stack of crackers (crumbled). Sprinkle over soup mix. Bake at 350° for 30 minutes.