HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese with 1/2 cup margarine until smooth. Add flour and blend well. Chill for about 2 hours, or overnight. Shape dough into 24 one-inch balls, press into 1 3/4-inch muffin cups. Blend egg, brown sugar, vanilla, 1 tablespoon margarine, salt and pecans in small bowl. Fill pastry cups with egg mixture. Bake in preheated 375° oven for 20 minutes or until lightly browned.
Place diced rhubarb in colander. Pour boiling water over rhubarb and drain. Beat egg yolks with sugar, flour and salt. Add rhubarb. Pour into 9-inch unbaked pie shell. Bake 45 minutes at 350°. Beat egg whites with 3 tablespoons sugar until meringue forms stiff peaks. Spread over warm pie and return to oven until meringue is brown (approximately 10 minutes).
Prepare three cheese sandwiches using salad dressing as desired. Cut off crusts and diagonally slice sandwiches into quarters. Beat together egg, milk, flour and salt. Dip sandwich triangles in egg batter and roll in finely crushed corn flakes. Can be frozen, if desired, until needed. Deep fry at 375° until golden brown.
Brown meat. Add seasoning and about 1 cup of water. Cook for 3 or 4 minutes. Spoon into pie dish lined with tortillas. Sprinkle chilies on top. Then cheese. Pour eggs and milk that have been mixed together over all. Bake at 350° for about 30 minutes or until firm.
Brown hamburger meat; drain well. Add taco seasoning and salsa dip. Simmer 10 minutes. Stir in Velveeta; let melt. Serve with tortilla chips or corn chips. To keep warm, put in crock-pot. May be frozen or kept in refrigerator.
Combine cream cheese, chopped burnet, chopped chives, chopped lettuce and salt and pepper with dry white wine and leave overnight if real cucumber flavor is desired. Serve with crackers.
Start oven at moderately hot (400°). Place stuffed eggs in lightly greased casserole. Drain juice from mushrooms, saving 1/4 cup juice. Blend juice with mayonnaise and milk in saucepan over low heat and stir until smooth. Add mushrooms and mix. Pour over eggs in casserole. Sprinkle with crumbs. Bake 10 minutes or until crumbs are browning. Makes 6 servings.
Cook sausage in a large skillet until browned, stirring to crumble meat. Drain off drippings. Remove from heat. Stir in next 7 ingredients. Place in a greased 13 x 9 x 2-inch baking dish; pour water over top. Cover and bake at 350° for 1 hour.
Spread the newspaper to protect your work surface. Now blow up the balloons. Pour glue into the pie pan and immerse long pieces of string in the glue. Carefully take the string out of the glue, letting the excess drip off. Spread the glued string on the balloon, making a lacy pattern. Repeat until the balloon is covered in an attractive design. Let the glue dry, then pop the balloon.
Mix all ingredients together and beat for 2 minutes. Bake at 350° about 35 minutes in a greased 9 x 9-inch pan. Frost, if desired with cream cheese frosting.
Boil 30 minutes or until. Can in hot jars. Turn upside-down to cool.
Preheat oven to 350°. Cut each apple into eight pieces. Unroll crescent rolls; separate into eight triangles. Cut each in half lengthwise to make 16 triangle strips.
Mix all ingredients in bowl. Add more water to form smooth dough. Model as any dough.
Cook brown sugar, cornstarch and salt with pineapple (and juice) until thick, stirring constantly. Add butter, lemon juice and beets. Heat through.
Cook sugar and corn syrup in a pot over medium heat until bubbly. Stir often. Then remove from heat. Stir in peanut butter and cereal; mix well. Press in a 13 x 9-inch pan.
Place beef, soup bone, salt and 4 quarts of water in a very large kettle. Cover; bring to boiling. Skim surface. Add cabbage, onion, carrot, celery, green pepper and tomatoes. Bring to boiling; simmer, covered, for 30 minutes. Add remaining ingredients; simmer, covered, for 3 1/2 hours. Remove meat and bone; discard bone. Let meat cool. Cut into cubes; add to soup. Refrigerate several hours. Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator. Makes 6 1/2 quarts.
Mix all together. Pour into greased 10-inch pie pan. Bake 40 minutes at 350°. It makes its own crust.
Boil together sugar, cornstarch and water until clear and starts to thicken. Take off stove and add Jell-O. Stir until dissolved. Cool about 5 minutes. Pour 1/2 mixture in baked pie shell; layer grapefruit sections that have the thin lining removed. Add the rest of glaze and add another layer of grapefruit. Cool rest of the way in refrigerator; cover with whipped cream or Cool Whip.
Blend Italian dressing, mayonnaise and sour cream. Layer ingredients in tall clear serving bowl.
Mix together sweet potatoes, sugar, eggs, milk, salt and vanilla. Pour into buttered casserole dish. Mix other ingredients together. Crumble over potato mixture. Bake for 30 to 40 minutes at 400°.
Brown hamburger and onions. Drain well. Cook noodles until tender. In a 9 x 12-inch pan layer hamburger, noodles, vegetable soup, water and salt. Mix tomato juice with dash of Tabasco sauce. Pour over top. Cover with grated cheese and bake at 325° for 15 minutes.
Brown onion in hot fat. Add meat and seasonings and brown. Add beans and soup. Pour in greased casserole and spoon mashed potatoes on top. Bake at 350° for 30 minutes. A good dish to prepare ahead of time.
Mix sugar, water and syrup in heavy pan. Boil to medium stage (240°). Slowly pour half over beaten egg whites, beating constantly. Cook remaining syrup to very hard ball stage (265°). Beat syrup into candy mix. Continue beating until mixture holds its shape. Add vanilla and nuts. Drop from spoon on greased cookie sheet.
Mix all ingredients well. Cover in a container and refrigerate 24 hours. Fill freezer containers and freeze.
Mix the salt, sugar, alum and flour together. Stir in a small amount of water to a consistency to pour. Add 2 cups of hot water and boil until clear. Seal in small jars for long-keeping periods of time. A few drops of oil of cloves give a good smell to it.
Mix all above ingredients together; pour into greased casserole and bake in 375° oven about 30 minutes or until nicely browned on top.
Cook pudding (best with evaporated milk), then chill. Arrange in layers the vanilla wafers, bananas (sliced) and pudding. Spread Cool Whip on top. Crush vanilla wafers on top.
Melt butter and sugar together in cast-iron skillet. Cook until it turns a honey brown color. Pour onto a greased cookie sheet. While still hot, place 6 Hershey bars on top. When melted, spread over top of toffee. Sprinkle with nuts. After completely cooled, break into pieces.
Wash tomatoes and put some in a 3 litre jar. Put in three different relishes: aromatic herbs, pepper and garlic. Fill with boiling pickle solution.
Drain syrup from pineapple. Measure and add enough water to make 2 1/2 cups. Heat to boiling; remove from heat. Add lemon and lime gelatins and salt. Stir until dissolved. Chill until consistency of unbeaten egg whites, then fold in drained pineapple, cheese and almonds. Pour into 2-quart ring mold. Chill until firm. Turn out onto large plate and tuck lettuce frills under edges. Serve on lettuce. Serves 12.
Mix all ingredients together. Pour into casserole dish. Bake at 350° for 30 minutes or until browned. Also good with cheese added on top about 10 minutes before it is finished cooking.
Dissolve strawberry and plain gelatin in boiling water. Stir in remaining ingredients and pour into a 9 x 13-inch glass dish. Chill to firm. Cut into squares and serve on lettuce leaf.
Place hash browns in 13 x 9-inch baking dish. Mix with cheese, sour cream and onion. Cut butter into small chunks and dot evenly over all. Top with 2 cups crushed cornflakes. Bake in oven at 350° for 45 minutes. Serves 8.
Blend butter, 1/2 cup brown sugar, 1/2 teaspoon salt and 1 cup flour. Press in an 8 x 12-inch pan. Bake 20 minutes at 350°.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. In a large electric-mixer bowl, combine cake mix, soup, water, eggs and lemon rind. Beat until blended, following package directions. Stir in 1 cup of the coconut, the pineapple and the walnuts. Spread batter evenly in pan.
Mix butter, shortening, sugar, and eggs. Gradually add flour, cream of tartar, baking soda, and salt. Roll into 1-1/2 inch balls. Mix cinnamon and sugar. Roll balls in mixture. Bake at 350 for 8-10 minutes.
Mix all ingredients together in large crock-pot and cook on low for 3 hours. Continue cooking until ready to eat.
Bring everything (but baking soda) to a boil. Remove from heat and add baking soda. Stir until creamy. Pour over popped corn. Spread in greased pans. Bake at 250° for 30 minutes, stirring every 10 minutes.
Remove any remaining pieces of shell or cartilage from crabmeat. In bowl, combine crab, cream cheese, parsley and onion. Mix well. Spread each slice of bread with heaping tablespoonful of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with toothpick. Place on baking sheet and bake at 350° for 20 to 25 minutes, turning once during baking.
Mix sugar, flour and cocoa. Add remaining ingredients. Mix all of this with a wire whisk. Cook in microwave (stirring every few minutes) or on top of double boiler until pudding is thickened. Pour into cooked pie shell.
Preheat oven to 350°. Lightly spray bottom and sides of round, ovenproof baking dish (approximately 9-inch wide and 1-inch deep; a pie dish may be used).
Spread refried beans in a shallow serving dish. Mix sour cream with taco seasoning; spread over beans. Top with cheese, tomato onion, dollop of guacamole and olives.
Grease 9 x 13-inch pan. Dump in cans of fruit. Sprinkle cake mix over fruit. Sprinkle walnuts next. Place pats of margarine evenly over cake mix. Last, sprinkle 1/4 cup brownulated sugar over all. Bake at 350° for 45 minutes to 1 hour. Serve with dollop of whipped topping or ice cream.
Prepare rotini according to package directions; drain. Combine rotini, tuna, oranges, celery and apple in large bowl. In small bowl, blend cottage cheese, mayo, seasoned salt and lemon juice. Add to rotini mixture. Toss to coat. Cover; chill thoroughly. Stir gently before serving and top with paprika.
In a large skillet, melt butter. Add pork chops, 3 at a time, and brown. Remove chops from skillet. Add onion, rosemary, salt and pepper. Cook 5 minutes, until onion is tender. Stir in water. Arrange pork chops and apple slices in shallow baking dish. Add onion mixture. Cover and bake in 350° oven for 1 hour, until pork chops are tender.
Cream brown sugar, white sugar and oleo. Add eggs. Add dry ingredients to creamed mixture. Mixture will be stiff. Add 1 cup well drained pineapple and 1 cup chopped nuts. Bake on greased cookie sheet for about 12 to 15 minutes. While cookies are still warm, frost with icing.
Mix sugar, flour, water, vinegar. Cook until thick; add salt, butter and beets.
Cook chicken about 1 1/2 hours in boiling water. When slightly cool, pick the meat off. Mix cream of mushroom soup with the broth from the chicken. Add chicken pieces. Heat on stove until hot. Serve over rice or cooked biscuits. Serves 6.
Mix all together and pour over chicken. Bake skin side up for 1 hour at 350°. Turn over and bake for 30 minutes more.
Mix jam and onion soup mix. Place wingettes in 13 x 9-inch baking dish. Pour mixture over wings. Bake at 350° for 45 minutes.
Place chicken breasts in well-greased baking dish. Mix rice and soups together and pour over chicken. Do not cover. Bake 1 hour at 350°.
Melt margarine in fondue pot. Add flour and mix well. Add milk gradually while stirring over medium heat. Add salt, pepper, garlic salt and cheese. Stir frequently to prevent sticking. When cheese is melted, add Worcestershire sauce and onion flakes. Mix well. Dip large bread cubes, ham cubes, fresh broccoli, cauliflower or whatever you'd like that is dipable.
Saute the onions 8 to 10 minutes, stirring frequently. Remove from heat and drain. Mix braunschweiger with the cream cheese until smooth. Mix in onion and pepper. Serve as dip for veggies or as a spread on crackers or party rye.
Boil all veggies until tender. Add milk and thicken with flour. Lastly, add cheese, but do not boil after adding cheese. You may add more milk, if needed. Serves 35.
Pour milk into blender. Add cottage cheese and fruit spread; blend until smooth. Add pudding mix; blend until smooth. Pour pudding mixture into large bowl. Gently stir in the cool whip. Pour into 8 inch pie plate. Smooth top. Sprinkle with chocolate. Freeze until firm, approximately 6 hours. Remove cheesecake from freezer about 15 minutes before serving. Top with raspberries.
Place zucchini, onions and salt in a large bowl. Mix the ingredients well and cover. Refrigerate overnight. The next day, place mixture in a fine sieve; drain well, rinse under cold water and drain again for 1 hour. Place zucchini mixture in heavy soup pot with remaining ingredients. Bring to a boil; simmer, stirring occasionally, for 30 minutes. Cool to room temperature and refrigerate, covered. Will keep for up to 3 to 4 weeks. Yield: 5 cups. Good on hot dogs and sandwiches.
Let bread dough rise according to directions. Roll out to a rectangular piece. Combine egg, parsley, oregano, garlic salt and Parmesan cheese. Spread onto dough. Top with pepperoni and cheese slices. (Sometimes I also add slices of green pepper and onions.) Roll up dough, starting at long end and pinching ends. Brush the roll with melted butter. Bake at 350° for 35 minutes on jelly roll pan.
Cut or tear cake into little pieces. Mix pudding and juice until thick. Add crushed pineapple and fold in Cool Whip. Layer cake with mix, cake, mix and cake.
Place crumbs in bottom of 1 1/2-quart baking dish. Blend in the remaining ingredients. Place baking dish in pan of water. Bake at 350° until knife comes out clean, approximately 40 to 45 minutes.
Put sugar and syrup in a heavy saucepan. Cook to boiling point and remove from heat. Add peanut butter and beat until creamy. Add vanilla and stir. Stir in cereal and drop by teaspoon onto wax paper.
Grease 8-inch baking dish. Spread margarine on bread slices. Arrange 4 slices of bread in dish. Sprinkle with 1/4 teaspoon cinnamon. Sprinkle with raisins. Repeat, making 2 more layers. In medium bowl with whisk, beat milk, sugar, vanilla, salt and eggs until well mixed. Pour egg mixture over bread. Bake at 325° for 55 to 60 minutes, until knife inserted in center comes out clean. Serves 8.
Fill 1 gallon glass jar almost full with sliced cucumbers and 3 or 4 sliced onions. Heat together and cool all other ingredients.
Thaw and drain spinach. Squeeze out excess water. Mix all ingredients. Refrigerate for several hours before serving.
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add flour; mix well. Blend in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool 10 minutes; remove from pan. Cool thoroughly.
Beat sugar, oleo, eggs and milk. Stir in flour sifted with soda. Add nuts and fruit. Mix well. Chill dough 1 hour. Drop by spoonful on baking sheet. Bake about 400° for 10 minutes.
Mix well together in casserole. Sprinkle with bread crumbs. Bake at 350° for 30 to 40 minutes.
Scald milk. Gradually add cornmeal and stir until mushy. Allow mixture to cool for 5 to 10 minutes. Add salt, butter, beaten egg yolks and sugar. Fold in stiffly beaten egg whites. Pour into greased pan or spoon mixture by the spoonfuls into hot grease.
Cook bacon in skillet until crisp; reserve 3 tablespoons drippings. Crumble bacon and set aside. Cook lima beans as directed on package; drain. Heat wok or large skillet until hot. Add bacon drippings and vegetable oil; rotate to coat. Add onions and corn; stir-fry for 3 minutes. Add lima beans, tomatoes and okra; stir-fry for 2 to 3 minutes. Add chicken broth, sugar, salt, pepper and crumbled bacon. Cover; continue cooking a few minutes. Serve over rice, if desired. Yields 6 servings.
Generously grease and flour a Bundt cake pan. Mix first 8 ingredients together. Pour one-third of the batter into prepared pan; layer half of the apples and half of the cinnamon mixture on top of batter. Evenly spread the remaining batter over this and layer the rest of the apples and cinnamon mixture on top. Bake at 350° for 1 1/2 hours.
Heat oven to 375°. In a large bowl, cream together sugars and margarine. Beat in vanilla and egg. Stir in the remaining ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork dipped in sugar. Bake 7 to 8 minutes or until light brown but not set. Immediately remove from cookie sheet.
Place broth, water, tomatoes, basil, oregano and pepper in a 4-quart saucepan; cover and bring to a boil.
Stir first 2 ingredients together. Add other ingredients. Blend well (dough is somewhat crumbly). Mold into 1-inch balls. Place on ungreased cookie sheet 1 inch apart. Bake for 8 to 10 minutes at 375°. Roll in confectioners sugar while hot. Makes 3 dozen.
Thoroughly mix gelatin, 1/2 cup sugar and salt in saucepan. Beat together egg yolks, lime juice and water; stir into gelatin mixture. Cook and stir over medium heat just until mixture comes to boil. Remove from heat, stir in grated peel. Add food coloring sparingly to tint pale green. Chill; stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Cube and salt eggplant. Set aside. Slice or chop onion, pepper, zucchini and tomatoes. Saute all vegetables in oil, cook thoroughly. Drain water from eggplant. Add to other vegetables. Add basil, thyme and stock. Cover and simmer for 30 minutes. Add romano cheese just before serving. For a French variation add Polish sausage.
Brown ground beef in skillet, stirring until crumbly; drain. Combine with chili seasoning, water, tomato sauce, kidney beans, salt and pepper in crock-pot. Cook for 30 minutes. Combine cheese, soup and taco sauce in saucepan. Heat until cheese is melted, stirring constantly. Layer lettuce, tomatoes, ground beef mixture and cheese sauce on tortillas. Garnish with sour cream. Yield: 10 servings.
Place egg in a small bowl; set aside. Combine sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour mixture into a bowl; stir in food coloring, if desired. Place plastic wrap on surface, and chill. Spoon 1 Tbsp. plus 1 tsp. lemon mixture into each Macaroon Tart Shell. Top each with 2 tsp. whipped topping, and sprinkle with 1/2 tsp. toasted coconut. Yield 1 dozen.
Cream butter and sugar; beat until light. Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in berries. Cover with Crumb Topping.
Line 8-inch square pan with foil. In small microwave bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave at High 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon of vanilla; spread into pan. In small microwave bowl, add remaining sweetened condensed milk and semi-sweet chocolate chips and microwave 1 to 1 1/2 minutes and stir after 1 minute or until chips are melted and mixture is smooth. Stir in vanilla and spread over your peanut butter layer. Cover and refrigerate until firm. Cut into squares and store in a tightly covered container. Makes about 4 dozen pieces.
Drain beans. Combine beans, milk, soup, pepper and 1/2 can fried onions, reserving other half for topping. Put in a 1 1/2-quart casserole dish and bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for an additional 5 minutes. Serves 6.
In a bowl, combine flour, cornmeal, baking powder, sugar and salt. In another bowl, combine the egg, milk and oil. Add to flour mixture. Pour batter into a greased baking pan. Bake at 400° for 30 minutes. Use a toothpick to test for doneness. Remove pan to a rack. Let stand for 10 minutes. Invert onto a breadboard or platter. Cut into 3-inch squares. Serves 6.
Trim fat from steak. Cut the steak into 1-inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; drain and set aside.
Drain and save juice from pineapple and fruit salad. Mix pudding and pineapple juice until smooth. Mix fruit. Refrigerate until chilled.
Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of Onion-Flavored Rice Mix.
Simmer raisins in water 20 to 30 minutes until plump. Drain raisins and pour liquid into measuring cup, adding enough water to make 1/2 cup. Set aside. Cream shortening and sugar. Add eggs and vanilla, then raisin liquid. Sift dry ingredients and add to first mixture, then add oatmeal, nuts and raisins. Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 10 minutes or until light brown at 400°. Yields 6 to 7 dozen.
Dredge 1 1/2 pound flounder in small amount of flour. Mix remaining ingredients in a bowl until smooth. Heat oil or shortening for deep frying (350°). Dip fish into batter and lower into hot oil. Cook 3 to 4 minutes or until crisp and golden brown.
Bring broth and spinach to a full boil in medium saucepan. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Season with pepper and nutmeg. Makes 3 servings. May be doubled.
Have the market scale the fish; split down the middle and remove the center bone. Wash well and add the juice of 1 lemon outside and in the cavity. Add the next four ingredients. Set into fridge for 2 to 4 hours.
Combine ingredients in a Dutch oven. Simmer on medium heat. Roast pork at 325° for about 1 1/2 to 2 hours. Halfway through, reduce heat to 175°. Baste with sauce every 15 minutes. Spread excess sauce on platter and put the roast on top.
Preheat oven to 400°. Line bottom of pie crust with Mozzarella cheese slices; reserve rest. Using 1/2 of pepperoni, mix rest together. Put in pie shells. Put reserved Mozzarella slices and rest of pepperoni on top. Bake for 40 minutes or until crust is brown and cheese melted. Can add mushrooms, green peppers, onions and other pizza topping to taste.
Mix together flour and salt. Add Wesson oil and cold milk together. Stir lightly. Round up dough. Place half between 2 sheets of waxed paper. Roll gently until circle reaches edge of paper. Peel off top paper and pick up crust and bottom paper; turn over onto pie plate. Carefully remove paper. Fill and add top crust, sealing edges with a fork. Make slit in top crust for air to escape. Bake as pie recipe calls for.
In a large skillet place oil and fry the fish. Remove the fish when done, and in the same oil, add the onions. Fry until tender but not brown. Again in the same oil, fry the pine nuts until brown. Remove.
In a covered saucepan, simmer chicken in salted water, enough water to cover for 20 minutes; drain. In a bowl, combine pancake mix and salt; stir in water. Beat for 2 minutes. Dip chicken in batter. Let excess batter drain off into bowl. In heavy skillet, deep fry a few pieces of chicken at a time until golden brown.
Brown ground beef or ground turkey, onion and garlic in Dutch oven until meat is no longer pink. Add barley and remaining ingredients. Cover and cook simmering 1 1/2 to 2 hours. Serves 6 to 8.
Melt 1 stick butter in 9 x 13-inch glass pan. Roll each biscuit flat. Place apple filling in each biscuit and gather biscuit on top. Roll in butter and set in pan. Melt 1 cup sugar in 1 cup warm water. Pour between dumplings (they will float). Sprinkle a lot of cinnamon and sugar on each dumpling. Bake at 450° for 45 minutes.