HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 200°. Place wax paper on cookie sheet and put pretzels flat on wax paper. Place a Hershey Hug inside each pretzel ring. Put in oven for 5 minutes (chocolate will still look hard, but any longer will make them too soft). Take out and immediately place one M&M candy piece on Hershey Hug. Gently push down on M&M just until chocolate fills the entire pretzel. Chocolate Hug will flatten and harden within the pretzel ring. Let harden for a few hours and remove from wax paper. Enjoy!!
Brown hamburg, drain fat and add remaining ingredients. Simmer, covered, for 1 hour or more. Enjoy!
Place uncooked rolls in bottom of ungreased 11 x 13-inch pan. Beat eggs; pour over crescent rolls. Fry sausage. Drain sausage; sprinkle over eggs. Sprinkle grated cheese over sausage. Bake at 350° for 20 minutes. Mixture may be fixed the night before, left in the fridge and baked the next morning.
Stir each day for 10 days. Add 2 1/2 cups sugar and 1 large can crushed pineapple and juice. Stir each day for 10 days. On 20th day, add two 10 ounce jars of maraschino cherries, chopped and drained (no juice). Stir each day for 10 days. On 30th day, drain well. Save juice for starter. Fruit makes 3 cakes.
Cook onion in bacon grease. Mix all ingredients and add onion. Bake 1 hour at 350°.
Cook eggplant in salted boiling water about 8 minutes. Drain. Melt butter in baking dish. Put layer of cooked eggplant in dish. Add layer of celery, bread crumbs and cheese, saving 1/4 cup cheese for top. Combine egg and milk; pour over mixture. Cover top with bread crumbs and remaining cheese. Bake at 350° for about 30 minutes until well browned.
Mix first 3 ingredients. Add sour cream, vanilla, flour, baking powder, and baking soda. Spread 1/2 batter in greased 9 x 13-inch pan. Mix 1/2 cup sugar and cinnamon. Sprinkle 1/2 of chocolate chips over batter. Spread batter and top with sugar mix; add chips. Bake at 350° for 30 minutes.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, dressing and olives. Lightly grease a mini (or regular) muffin tin and press one wrapper in each cup. Lightly spray with Pam. Bake 5 minutes, until golden brown. Remove from tins; place on a baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Preheat oven to 350°. Grease 9 x 13-inch pan. Combine dry cake mix, oil and eggs in bowl; mix well (mixture will be stiff). Stir in chocolate pieces and nuts, using your hands if necessary. Pat mixture into even layer in pan. Bake for 20 to 25 minutes. Cool in pan on rack. Cut into bars. Makes 3 dozen.
Place peanut butter and marshmallow cream in large bowl; set aside. Combine sugar, milk, margarine and vanilla; cook for 1 1/2 minutes on medium heat (rolling boil). Pour over peanut butter and marshmallow cream; mix until smooth. Pour into pan.
Stir together butter, brown sugar, 3/4 cup walnuts and vanilla. Sift flour with baking powder and stir into butter mixture. Blend well. Shape cookies by pressing dough lightly into teaspoon. Bake on ungreased cookie sheet in 350° oven for about 15 minutes. Cool.
Cook grits in boiling water until soupy, add salt. Cut cream cheese in small pieces. Stir into grits and add margarine. While cheese and margarine melt, break eggs in cup. Fill cup with milk. Heat together and add to grits. Pour into greased 2-quart casserole. Bake 300 degrees for 45 minutes, then sprinkle top with grated cheese. Bake 10 minutes longer and serve hot.
Serve 2 to 3 tsp. in 1 cup of boiling water.
Cream butter and cheese. Mix in flour. Form into a ball. Chill in freezer for 1 hour. Break off small ball of dough and fit into greased mini tart pans.
Brown ground beef in skillet together with onions and pepper to taste, if desired. Drain well.
Mix butter and cheese. Add rest of ingredients. Shape into marble size balls. Place balls on cookie sheet lined with foil. Bake at 350° for 15 to 20 minutes. Flatten balls and serve.
Drain juice off the fruit cocktail and pineapple chunks. Add marshmallows, coconut, raisins and walnuts and add Cool Whip last. Chill in the refrigerator.
Preheat oven to 400°. Roll bread, 1 slice at a time, until flat. Spread with a thin layer of cheese. Place 1 spear of asparagus at edge of each slice and "roll." Slice into 3 bite-size pieces. Brush with butter. Bake until browned, turning once. Serve hot.
Preheat oven to 400°. In skillet, cook beef until brown and crumbly. Drain fat. Stir in salt, egg, cheese, onion and crumbs. Prepare pie crusts according to package directions. Cut dough into 3 pieces. Roll out each piece of dough on a floured surface. Cut each in half. On one half of each dough sheet arrange 12 tiny balls of meat. Moisten the other half sheet and place over meat. Cut into squares and seal each ravioli with fork. Place side by side on a greased cookie sheet. Bake 15 to 20 minutes. Heat spaghetti sauce and spoon over ravioli.
With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Mold dough with hands in a ball. Chill for at least 30 minutes before using. You can separate into balls of dough and freeze separately or roll into your favorite crust and fill or bake. Bake at 400° for 8 to 10 minutes. Very good!
Bake chicken pieces at 350° until cooked. Cook frozen peas until tender. Boil potato pieces until cooked; do not overcook. After the chicken is cooked, drain the grease from the pan and drain the water from the potatoes and peas. Combine chicken, potatoes and peas. Shake bottle of dressing well and add to chicken mixture. Fill dressing bottle halfway with water and pour into 4 corners of the pan. Put pan back into oven for 15 minutes.
Blend garbanzos in bran water. Combine remaining ingredients and mix. Add mixture to garbanzos. Blend at low speed to develop gluten. Pour into sprayed flat baking dish. Cover. Bake at 350° for 45 to 60 minutes.
Sprinkle chicken with your favorite seasoning. Place chicken (skin side up) in crock-pot. Sprinkle paprika over chicken; add no water. Cook on high for about 30 minutes, then turn it on medium until chicken is done, about 2 to 3 hours. Remember, always wash chicken before cooking.
Brown meat. Add tomato soup and spices. Simmer 15 minutes. Cook noodles and drain. Grease a 9 x 13-inch pan with Pam. Put half the noodles in bottom. Cover with 1/2 the sauce and 1/2 the cheese. Repeat. Sprinkle top with cheese. Cover pan with foil and bake for 30 minutes at 350°. Remove foil and allow to brown for 15 more minutes.
Preheat oven to 375°. In small saucepan, combine sugars, margarine, lemon juice and cinnamon. Bring to a boil for 1 minute. Reserve 1/4 cup lemon mixture. Pour remaining mixture into 9-inch round cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles and spread with remaining mixture. Roll up jelly roll fashion, beginning with short sides; seal edges. Cut each roll in half.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. Beat all ingredients for 2 minutes. Pour in pan. Bake 25 to 30 minutes.
In a casserole dish, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 can of onions. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes more.
Put tomatoes in baking dish and salt and pepper. Top each tomato well with cheese. Bake in a 350° oven for 30 minutes.
Sift dry ingredients. Cream butter and sugar. Add vanilla. Mix well. Add eggs, one at a time. Mix well. Add dry ingredients in fourths, beating after each addition. Chill dough for 1 hour.
Empty mixed vegetables in a Pyrex bowl. Mix cheese and mayonnaise with vegetables. Crumble crackers and pour over melted butter. Put buttered cracker crumbs over mixture of vegetables. Bake at 350° for approximately 30 minutes.
Cream butter and sugar. Add egg, mixing well. In separate bowl, mix flour, powder and salt. Mix dry ingredients alternately with milk to first mixture. Drop by heaping teaspoonfuls on greased cookie sheets. Bake at 375` for 12 minutes. Makes approximately 40 cookies. Cool. Top with icing.
Preheat oven to 350°. Into small bowl, measure flour, brown sugar, butter or margarine, vanilla, salt and egg yolk. With mixer at low speed, beat ingredients until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute. With hands, shape dough in 3/4-inch balls.
Combine beef, Worcestershire sauce, mustard, Tabasco sauce, onion, salt and pepper. Shape into one large patty. Place on broiler pan; broil 3 inches from source of heat for 8 to 10 minutes. Cut tomatoes in half; scoop 1 tablespoon pulp out of each half. Mix pulp with cheese and green pepper. Sprinkle each half with salt and pepper. Stuff tomatoes lightly with cheese mixture. Turn meat and place tomatoes on rack. Broil 5 minutes. Cook onion rings in butter until brown. Pour catsup over meat. Place onions on meat; continue broiling for 5 minutes.
Line jelly roll pan with foil. Break graham crackers into sticks and lay flat side by side to cover pan. Preheat oven to 350°. Combine butter, margarine and sugar. Boil for 2 minutes; remove from heat and add nuts. Pour over crackers and bake for 10 minutes. Cool and cut between crackers.
Melt together over hot water chocolate and Snowdrift. Beat in sugar and eggs. Sift together and stir in flour, salt and baking powder. Mix in chopped nuts. Spread in greased oblong pan (9 x 13-inch) and bake at 350° for 30 to 35 minutes. Frost with favorite chocolate icing.
Combine all ingredients but croutons. Pour into 2-quart casserole. Cover with croutons and bake at 350° for 40 minutes. Serves 4.
In a large bowl, combine all ingredients; stir gently to combine. Refrigerate until serving time. Store in refrigerator. Makes 6 (1/2 cup) servings.
In a large mixing bowl, slightly beat eggs. Add pineapple including juice, sugar, flour, soda and vanilla. Mix all ingredients well, then fold in nuts. Bake in a greased and floured 13 x 9-inch pan. Bake at 350° until toothpick comes out clean. Serve plain or with whipped cream.
Cream butter and sugar. Add vanilla and egg. Beat well. Stir in the warm beans and liquid. Stir in all the dry ingredients, raisins and add the apples. (The batter will be stiff.)
Core cabbage and cut in half from top downward through stem end. Shred or slice in very thin slices. Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple. In another bowl mix oil, vinegar, sugar and caraway seed. Season liberally with salt and pepper. Toss cabbage mixture and dressing, then serve immediately or refrigerate (covered tightly) up to 24 hours. Yield: 8 servings. Carbohydrate 15 g, protein 2 g, fat 10 g, calories 153.
Cream butter and sugar, beat until light and add flour, salt and almonds. Add vanilla and mix with hands, dough should hold together. Preheat oven to 300 degrees. Make round cookies in palm of your hands, place on foil lined ungreased baking sheet. Bake 20 - 25 minutes or until cookies are light brown. While still warm dust with confectioners sugar and allow to cool. Yields about 60 cookies.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana. Sift dry ingredients together. Add to banana mixture and mix well. Pour into greased 9x9x2 inch pan. Bake in 350° oven for 35 minutes. Serve with good coffee to good friends.
Break up pretzels into bite size pieces. Mix with all of the ingredients and stir well. Bake at 325° for 1/2 hour. Mix every 10 minutes. Turn oven off and let them cool in oven. Serve.
Combine chicken, sour cream, salt and pepper. Spoon a heaping tablespoon of chicken mixture into each tortilla. Roll. Place seam side down in Pam sprayed 13 x 9-inch baking dish after all are rolled. Spoon enchilada sauce over each roll completely. Top with grated cheese. Bake at 400° for 12 to 15 minutes maximum. Serve with saffron rice, if desired.
Cream sugar and butter/oleo. Add eggs one at a time. Add all rest. Mix well (not beat). Grease a tube pan. Bake 1 hour at 350°.
Beat together margarine and sugar. Add beaten eggs one at a time. Beat until well blended. Add 1 can Hershey's syrup plus the flour. Mix well. Pour into jelly roll pan. Bake at 350° for 20-25 minutes or until tooth pick comes out clean. Let cool completely and frost.
Put layers of vegetables in the order given in slow cooker. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix tomato soup and can of water and pour over top of beef. Cover and set on low for 6 to 8 hours or on high for 2 to 4 hours, stirring occasionally. Ingredients may be increased by half for a 5-quart model cooker.
Drain pineapple, reserving juice. Add cold water to make 1 cup. Dissolve Jell-O in boiling water. Stir in measured liquid. Refrigerate until slightly thickened. Stir in Cool Whip. Refrigerate until Jell-O mounds. Stir in pineapple, oranges, marshmallows and coconut. Place in 6-cup mold. Let set.
Boil sugar and vinegar for 1 minute. Pour oil over the vegetables, then pour sugar and vinegar mixture. Mix well; put in refrigerator overnight. Keeps a long time.
Blend the first 3 ingredients together. Fold in the Cool Whip and vanilla. Pour into crust and chill. Top with serving of Cool Whip and shaved chocolate.
Cook bay leaf, celery and onion until tender. Discard bay leaf. Add parsley and bread crumbs. Mix thoroughly. To this, add eggs, oysters, poultry seasoning, salt and pepper. Add milk to oyster liquid to make 1/2 to 2/3 cup of liquid. Mix all together. Put in crock-pot and cook for 1 hour on high and 4 hours on low.
Combine all ingredients, except potato chips. Place in a greased 2 1/2-quart casserole. Top with chips. Bake at 350° for 25 minutes.
Combine egg whites, sugar, salt, water and corn syrup in top of double boiler. Beat for 1 minute, or until thoroughly blended. Place pan with frosting mixture over boiling water and beat constantly at high speed or with rotary beater for 7 minutes, until frosting stands in stiff peaks. Stir frosting up from bottom and sides of pan occasionally to be sure it is thoroughly mixed. Remove from water to a large bowl. Add vanilla; beat 1 minute more, until thick enough to spread.
Add chili sauce, lemon juice, ketchup, pepper sauce, salt and pepper to mayonnaise. Mix well and add sour cream. Makes 1 1/2 cups.
Combine tomatoes, mushrooms, sausage, zucchini and artichokes. Add dressing; cover and marinate in refrigerator 2 hours or more. Drain, reserving marinade. Toss vegetables with greens. Serve with remaining marinade. Sprinkle with grated Parmesan.
Brown garlic in margarine and remove from heat. Mix together spinach (cooked and drained well), garlic and Ricotta cheese. Add to macaroni. Stir and serve warm.
Place chopped vegetables in a crock. Add the salt. Let stand overnight at room temperature. Wash in cold water. Place in pint jars. Mix vinegar and sugar. Bring to a boil. Tie the pickling spices up in a thin cloth and put in kettle with the vinegar; cook 1 minute. Pour over the vegetables, covering the vegetables. Seal.
Combine the sugar, flour, cornstarch and salt in double boiler. Add boiling water, stirring constantly. Cook until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks and gradually pour hot mixture over them while stirring. Return to double boiler and cook 5 minutes longer. Just before removing from heat, add lemon juice and rind. Mix well. Cool and pour into a 9-inch pie shell. Top with a meringue made by beating the 3 egg whites until stiff, but not dry. Gradually add the 6 tablespoons sugar continuing to beat. Bake at 300° for 30 minutes.
Bring broth to a boil in a large pot, then add vegetables and seasonings; bring to a second boil. Cover and simmer 45 minutes. Serves 6.
Preheat oven to 400°. In small bowl, beat together the milk and egg with fork until well mixed. In a shallow dish, combine the crushed potato chips, onion powder and pepper. Dip chicken pieces into the egg mixture, then roll them into the potato chip mixture. Arrange coated pieces in a single layer in a baking pan that has been coated with nonstick vegetable spray. Repeat until all the chicken is coated. Let sit at room temperature for 15 minutes, then drizzle with melted butter and bake for 10 to 15 minutes, until firm and golden brown. Yield: 4 to 6 servings (18 to 20 appetizer-sized pieces).
Mix all ingredients (including frosting) with electric mixer. Bake in oven for 1 hour at 350°.
Dissolve gelatin in boiling water. Add orange juice and mandarin oranges. Pour into 6 individual molds or 1-quart mold. Chill until set and unmold.
Sift cocoa, flour and sugar together. Beat egg yolks. Add to other mixture with enough milk to wet good. Stir well. Add remaining milk. Stir well. Add vanilla and enough whole milk to fill your pie crust. Cook mixture over low heat, stirring all the time, until it thickens. Pour into baked pie shell.
Mix well all ingredients, except Pet milk and milk. Add Pet milk and some of the chicken broth (save 3 cups chicken broth for Giblet Gravy). Add sweet milk, enough to make a medium to thin mixture (depending upon how moist a dressing you desire). Mix well. Taste to see if you have enough salt and sage. Remove 2 cups of the mixture, put this to the side for the Giblet Gravy. Pour dressing in a large well-greased roasting pan. (I use margarine.) Put a pan of water under your dressing when baking, this will keep from getting too brown on bottom.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Sprinkle cracker crumbs evenly over butter. Press down. Sprinkle with coconut. Sprinkle chocolate chips, then butterscotch chips. Pour milk evenly over all. Sprinkle on nuts. Press lightly. Bake 30 minutes. Cool and cut into bars.
Cook rice. Wash the rice once. Add 4 1/2 cups water, 3 tablespoons butter and 1 teaspoon salt. Cook on medium to high until water is mostly gone. Reduce the heat to low and cook for 1/2 hour until done. Saute the onion in the vegetable oil until golden. Add shrimp and let cook for a few minutes (shrimp cooks quickly). Then add walnuts and raisins. Continue to stir to avoid burning and add salt, pepper and saffron. Remove from heat. Spread a layer of cooked rice on a large flat dish and top with a layer of the shrimp. Gently mix. Continue to layer and mix until everything is on the platter. Serves 6 to 8 as a main dish. Best if served fresh.
Chop scallops. Combine wine, salt, onion and scallops in saucepan. Bring to a boil and simmer 10 minutes. Drain and reserve 1 cup broth. Melt butter and blend with flour. Add reserved broth and cream. Cook until thick. Stir in cheese and scallops. Top with bread crumbs and butter. Bake in casserole dish for 10 minutes at 400°.
Melt margarine in a heavy saucepan and cook onion over moderate heat until soft. Add broth, salt and pepper and bring to a boil. Add the pumpkin, combine it thoroughly. Lower the heat and simmer, covered, for 45 minutes. Add the cream and heat through. Serve hot!
Cream sugar and margarine; add egg and pumpkin. Blend well. Sift dry ingredients; add to batter, beating well. Fold in pecans and raisins. Bake for 20 minutes at 350°.
Dip chicken in egg and milk; coat with crumbs, cheese and basil. Place in baking dish sprayed with Pam. Microwave on High 18 minutes until tender or bake in 350° oven for 1 hour.
Flour cubed steaks and salt and pepper them before frying. Place in large glass baking dish. Add a layer of potatoes, onion, salt and pepper (and optional ingredients now if desired). Mix soups (of your choice) with 1/2 cup milk. Pour over potatoes and onion. Bake 1 1/2 hours at 375°. Enjoy!
Brown the first 4 ingredients together. Add the tomato sauce and tomato juice. Bring to boil. Add most of the noodles; cook 5 minutes. Add the chopped mushrooms; simmer for 45 minutes without lid. Stir often. Add the creamed corn; pour into baking pan. Add cheese on top with ripe olives. Bake for 30 minutes. Makes 12 to 16 large servings.
Brown meat with onion, salt and pepper to taste. Add taco seasoning, tomato sauce and water. Place layer of tortillas in casserole (2 or 3) then meat and cheese. Continue layering, ending with meat and cheese. Bake at 350° for 25 minutes.
Put one layer of graham crackers in cookie sheet (10 x 15 1/2 inches). Put the filling on top of crackers, spreading it evenly on crackers. Put one more layer of crackers on top of filling.
Saute onion in oil until transparent. Add spinach; be sure that it's been squeezed dry. Continue to saute spinach with the onion, stirring constantly to prevent sticking. Beat eggs thoroughly; add salt, pepper, cheese (Parmesan) and parsley. Pour over cooked spinach. Continue to fry eggs and move them around with the spatula to cook inside and top. When almost set, top with cheese slices. Cover pan and turn off heat. Let set for 5 to 7 minutes. Serve hot.
Place milk and chopped candy bar in blender. Cover and blend on high speed for 2 seconds. Add ice cream. Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
Melt chocolate chips over double boiler or in microwave. Add butter and pour in milk. Remove from heat and cool so not to melt marshmallows.
Prepare 9 x 9-inch dish by greasing with butter. Boil sugar, salt, milk, vanilla and margarine in heavy pot. Boil until small bubbles form. Stir in peanut butter. Pour fudge in pan. Let set until cool. Cut into squares.
Cook chicken until done. Skin and debone chicken. Grind meat. Add beaten egg, soda crackers, plenty of broth and enough salt to taste. Mix real good.
Mix all 3 ingredients together and pour in a graham cracker pie crust. Refrigerate for 1 hour or until firm.
Place chicken in bottom of 9 x 13-inch pan. Mix together the two soups and 1 can chicken broth. Pour this mixture over chicken, then mix seasoned bread crumbs or stuffing mix with 1 cup chicken broth and melted butter. Spread on top of soup mixture. Bake at 400° for 30 minutes. Let stand a few minutes before serving.
Mix all ingredients together and marinate at least 1 hour. Can be made a day ahead.
Mix first 6 ingredients and put into a 10 x 13-inch pan. Mix remaining ingredients and put on top. Bake 30 minutes with foil on. Bake 10 minutes without the foil.
Unroll crescent roll dough and press into the bottom of a baking pan coated with nonstick cooking spray; seal seams and perforations. Bake at 375° for 11 to 13 minutes or until golden brown. Cool completely. In a mixing bowl, beat cream cheese, Ranch dressing mix and mayonnaise until smooth. Spread over crust. Sprinkle with vegetables and cheese. Cover and refrigerate for at least 1 hour before serving. Cut into squares.
Fry the hamburger, then mix in the rest of the mixture. Put into jars; cold pack 1 hour.
Place pretzels in closed dish. Pour mixed oil, salad dressing mix and seasoning over pretzels. Cover. Let stand 20 minutes. Shake several times to coat evenly. Spread on cookie sheet. Bake at 350° for 10 minutes.
Fry beef, onion, salt and chili powder together. Drain. Blend refried beans and Ro-Tel tomatoes. Add to beef. Then add Pet milk and cheese. Cook until cheese is melted. Serve over corn chips. Then top with chopped lettuce, tomatoes, onions, sour cream and taco sauce.
Cook broccoli in small amount of water, just until tender. Drain. Cool. Mix cooled broccoli with diced tomato and onion rings. Add salt and pepper to taste. Add mayonnaise and toss until vegetables are coated. Chill at least 2 hours before serving.
Combine cornstarch, sugar, lemon juice and lemon rind. Beat egg yolks; add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat, stirring constantly and boil for 4 minutes. Pour into pie shell. Beat egg whites until stiff, but not dry. Add cream of tartar and gradually add 6 tablespoons sugar. Spread meringue over top of pie carefully, sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven at 400° for 4 to 5 minutes or until browned. Cool on rack away from draft. Makes one 9-inch pie.