HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together well all ingredients; make into balls and chill or freeze. Then dip in a mixture of one 4 ounce cake paraffin and two 6 ounce packages of chocolate chips, melted together.
Saute onion in olive oil until limp. Add garlic and rest of ingredients and serve over cooked linguini.
Brown beef with enchilada mix. Add tomato sauce and water. Layer tortillas, beans and cheese. Bake at 350° for 35 minutes.
Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved (1 minute). Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed (15 seconds). Chill until slightly thickened. Fold in fruit. Spoon into 6 individual molds and chill until firm, about 2 hours. Unmold and garnish. Makes 6 servings.
Combine ingredients and mix well. Bake at 350° for 1 hour or until toothpick comes out clean. May need to add more flour. Use a greased and floured pan.
Mix grape juice and sugar and pour over grapefruit pulp. Chill well, six to eight hours and arrange in iced glasses to serve. Serves 6.
Melt caramel pieces with butter in saucepan over low heat, stirring all the time. Remove from heat. Add salt and powdered sugar alternating with milk. Stir all the time. Blend well after each addition. Add vanilla; mix well. Form in rolls and roll in nuts. Chill overnight until ready to slice and serve.
Note: If you use frozen blueberries, mix them with a little flour ahead of time.
Soften the bread in milk. Add rest of ingredients and mix well. Pour into a greased casserole dish. Bake at 350° for about 30 minutes.
Place cream cheese on bed of lettuce. Top with cocktail sauce and crab delights. Serve with assorted crackers.
Cook shells; brown hamburg, then layer shells, hamburg, pepperoni, sauce and Mozzarella cheese. Layer in a baking dish or cake pan (9 x 13-inch). Bake at 350° for 20 to 30 minutes until cheese melts.
Mix graham crackers, sugar, butter and press into 9 x 13-inch pan. Bake 10 minutes at 350°. Mix milk, coconut and pour over crust. Bake at 325° for 20 minutes. Let cool. Melt chocolate chips and peanut butter; spread over top; cool. Cut into bars.
Combine eggs, milk, salt and pepper. Beat slightly. Melt butter; add egg mixture. Cook over low heat until set but top is still shiny. Lift omelet. Let egg mixture flow below omelet. Fold omelet in half. Serve at once.
Melt butter in large pot; add onion and cook until wilted. Add garlic and apple. Stir, sprinkle with curry powder and flour. Add tomato and broth, stirring rapidly with whisk. When thick and smooth add salt and pepper to taste. Add crabmeat. Simmer 10 minutes. Add cream. Bring to a boil. Add shakes of Tabasco. Garnish with chopped parsley. Serves 6-8.
Prepare meat sauce as directed. Trim ends from zucchini and thinly slice on the diagonal. Stir-fry in butter 2 to 3 minutes or until crisp-tender. Place in a buttered 10-inch round baking dish. Sprinkle lightly with garlic salt. Spoon meat sauce over zucchini. Cover with a layer of tomatoes. Beat cottage cheese and eggs together. Stir in Parmesan cheese, Gruyere and onions. Pour over tomatoes. Bake in a 375° oven for 35 minutes or until set and lightly browned. Cut into wedges.
Brown ground beef in frying pan. Drain grease. Add chili seasoning to taste. Cover bottom of casserole dish with 1/2 ground beef mixture. Sprinkle with cheese. Drain juice from kidney beans and spread over cheese. Sprinkle with cheese. Cover beans and cheese with tortilla chips. Cover chips with remaining ground beef, then sprinkle with cheese. Bake at 350° until cheese is melted (10 to 15 minutes). Remove from oven. Sprinkle with diced tomatoes, then add onion (if desired). Cover with lettuce. Decorate with black olives, remaining tortilla chips and dollops of sour cream as desired.
Mix all ingredients into casserole dish. Bake at 350° for about 35 minutes.
In a large mixing bowl, combine sugar and cream cheese. Beat until well blended. Beat in remaining ingredients. Store in an airtight container in the refrigerator. To serve, let it soften and put into a very small, hulled out pumpkin with gingersnap cookies around the pumpkin.
In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli and toss to cool. Refrigerate. Just before serving, sprinkle with pecans and bacon.
Melt both chocolates in a pan (over hot water). Add cornflakes and nuts. Stir until flakes are thoroughly coated. Place by teaspoonfuls onto waxed paper or aluminum foil to harden. The one pound Hershey bar works best for the sweet chocolate.
Fillet carp as usual. Measure width and length of each fillet. Cut a pine board just slightly larger than fillet. Put pine board between fillets; salt and pepper to taste. Wrap in tinfoil.
Saute garlic and ham in oil and butter. Add the cooked spaghetti, cheese, parsley, salt and pepper. Stir well and turn heat off. Beat eggs and pour over spaghetti. Quickly toss to coat. Add olives; toss again and serve. This can be transferred to a large baking dish and baked in a 350° oven for 15 minutes, if desired. Can also be doubled. Serves 5 to 6.
Cut venison into thin strips. Mix all other ingredients and pour over meat. Marinade overnight. Pat meat dry and place on cookie sheet (ungreased). Preheat oven at 150°. Place cookie sheet in oven with the oven door slightly open. Dry meat 4 to 6 hours. Jerky may also be put in dehydrator.
Combine all except jello; have a high heat until it boils; reduce heat and boil 20 minutes. Stir in jello until dissolved; remove from heat; put in jars and seal.
Mix cornbread according to directions on box. Add other ingredients. Bake 35 minutes at 350° in greased casserole dish, 11 x 13-inch.
Rinse the sauerkraut in water and drain. Cut the potatoes in half. Heat oil in a large frying pan over medium-high heat. Sprinkle the chops with salt and pepper and brown on both sides. Remove. Put potatoes in the same pan, cut side down and brown. Remove. Pour in the water and scrape up any browned bits on the bottom of pan. Add sauerkraut, 1/4 teaspoon salt, 1/2 teaspoon pepper and the caraway. Top with chops and potatoes, pressing them into the sauerkraut. Lower the heat, cover the pan and simmer until the chops are very tender, about 40 minutes.
Melt butter in top of boiler. Combine salt and onions. Add milk and flour; cook until thick. Put all ingredients into a baking dish. Cook for 1/2 hour to 45 minutes at 350°.
Combine dry ingredients; set aside. Beat butter, shortening and sugars until fluffy. Beat in eggs and vanilla. Add dry ingredients. Mix well. Stir in chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields approximately 6 dozen.
Butter sides of a heavy 2-quart saucepan. In saucepan, melt 1 cup Food Lion butter; add water, sugar and corn syrup. Cook over medium heat to 290°, stirring frequently. (Mixture should boil gently over entire surface.) Watch carefully after 280°; remove from heat. Immediately pour over parchment paper. Let stand 1 to 2 minutes. Soften chocolate in small saucepan; spread evenly over toffee and sprinkle chopped pecans over chocolate. Let stand overnight; break into pieces. Makes approximately 1 1/2 pounds.
Thoroughly combine all ingredients in mixing bowl. Pour into greased crock-pot. Cover and cook on low for 4 to 5 hours.
Preheat oven to 325°. Mix margarine and eggs until smooth. Blend in cheese, sour cream, raisins, sweetener and cinnamon. Mix in cooked noodles. Spoon mixture into sprayed (with cooking spray) 13 x 9 x 2 pan. Bake Kugel uncovered until heated through, about 45 to 55 minutes. Cut into squares. Makes 12 servings.
Place all ingredients in 5-quart Dutch oven, using enough V-8 juice to cover meat and vegetables. Mix, cover and place in oven at 250° and cook for 5 hours.
Melt oleo and Crisco. Put all dry ingredients in a large bowl. Pour melted oleo on top of mixed dry ingredients and stir until mixed well. Put half into a 9 x 9-inch pan and press down. Pour in Date Filling and spread evenly. Top with the rest of the oat mixture and press lightly. Cook for 20 minutes in a 375° oven.
Place all ingredients in a crock-pot. Mash with potato masher until well blended. Heat in crock-pot until melted; stir occasionally. Serve with tortilla chips.
Peel, dice and cook the potatoes. Melt margarine and add remaining ingredients. Layer potatoes and sauce in greased casserole dish. Sprinkle top with seasoned bread crumbs. Bake at 350° for 30 minutes.
Trim and cut celery into 2-inch lengths. Put into pot with chopped onion and enough water to cover; add salt and simmer until tender. Melt margarine in separate pan. Add flour, then milk and 4 ounces of stock and stir until boiling. Season to taste and mix with chopped, hard-boiled egg. Layer celery in a greased pie plate and pour sauce over. Mix mashed potatoes with cheese; season and spread over celery. Bake at 450° for 10 minutes.
Mix well, grease loaf pan and bake in oven for 1 hour at 340°. Or brown in Pam-sprayed frying pan.
To minced cold roast beef, add the salt, tomato catsup, Worcestershire sauce and melted butter. Spread on buttered bread; cover with a second slice and cut into fancy shapes.
Brown sausage in a large pot separating into small pieces. Saute onion and garlic. Add beef broth, water, wine, carrots, basil, oregano, tomatoes, tomato sauce, parsley and peppercorns. Simmer 1 hour. Add zucchini and tortellini and simmer 30 to 40 more minutes. Add chickpeas and green beans the last 10 minutes.
Put all ingredients in blender and blend until smooth. Serve over fresh spinach with crumbled bacon and hard boiled eggs.
Boil sugar and vinegar. Take off stove and add oil. Pour over kraut mixture and toss.
Layer first 6 ingredients in order given. Top with sour cream, mayonnaise and dressing mix. Seal in airtight container. Refrigerate overnight. Mix well before serving.
Place chicken in the bottom of baking dish. Pour mixed vegetables over the top of chicken, then cover with soup and broth. Mix Bisquick, milk and margarine together and pour over the top. Bake 45 minutes at 400°. Cool 10 minutes.
Combine potatoes, butter, sugar, milk and egg yolks. Beat until smooth. Sift flour and measure. Add to the first mixture. Beat egg whites until stiff and fold in beaten egg whites. Drop by teaspoon into deep-fat (365°). Fry until brown. Drain on absorbent paper towels. Sprinkle with powdered sugar. Makes 10 servings.
Mix hamburger, bread, salt, pepper, onions, green peppers and catsup together. Form into balls and place in pan. Pour Ragu spaghetti sauce over balls and bake in 350° oven for 1 hour and 30 minutes. Makes 16 medium size balls.
Prepare cake mix as directions state on box in 9 x 13-inch pan. Mix cream cheese, milk and pudding. Drain pineapple; spread over cooled cake. Top with cream cheese mixture, then Cool Whip. Garnish with chopped nuts, if desired.
Heat cranberry juice and strain. Set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice. Chill until thickened enough to mound when dropped from spoon. With rotary beater, beat in mayonnaise until light and fluffy. Fold in the cranberries, fruit and nuts. Pour into mold. Chill until set. Unmold at serving time.
In a large Dutch oven, saute onion and garlic in a little oil. Add remaining ingredients and simmer.
Combine corn, green beans, celery, green pepper, onion, grated cheese, sour cream and cream of celery soup. Salt and pepper to taste. Pour into 2-quart casserole dish. Mix Ritz crackers and melted margarine. Sprinkle over casserole. Bake at 350° for 45 minutes.
Place sugar, evaporated milk and butter in saucepan; bring to boil for 9 minutes, stirring constantly. In large bowl mix German sweet chocolate, chocolate chips, Marshmallow Creme and vanilla. Pour milk mixture over chocolate and Marshmallow Creme. Mix until chocolate is completely melted. Add nuts. Pour into greased pans and chill 12 to 24 hours.
Mix ingredients together. Put in covered container and chill. Roll into balls and bake at 350° until brown and done.
Bake potatoes until tender. Cut in half lengthwise; scoop out pulp and mash or press through ricer. Add cream of mushroom soup, margarine, salt and pepper; whip until light and fluffy while gradually adding about 1/3 cup milk. Pile back into potato shells; sprinkle cheese over tops. Return to hot 350° oven for 10 to 15 minutes or set into broiler until cheese is melted.
Split Twinkies and line dish. Prepare pudding mix and pour over Twinkies. Add a layer of bananas. Cover bananas with pineapple. Then add whipped topping. Sprinkle with pecans. Keep refrigerated.
Mix mustard, Worcestershire sauce and garlic in a small bowl. Spread mixture on both sides of the sliced rolls. Put ham and cheese on the rolls. Cover with tinfoil and heat in a warm oven until the cheese has melted. Serve warm.
Saute onion and celery in butter. Form all ingredients into loaf except chili sauce and bacon. Put in baking dish. Top with chili sauce and bacon. Bake at 375° for about 1 hour and 15 minutes. Let sit 15 minutes before serving.
Brown ground beef with onion in skillet. Drain lima beans. Combine hamburger with bean mixture. Then add the remaining ingredients. Let cook in crock-pot for 1 hour.
Proof the yeast in the warm water. Add the salt, margarine, egg and flour. Chill 2 to 24 hours. Divide the dough into half. Cut each half into 16 pieces. Roll each piece 20-inches long. Knot into pretzel shape and place on greased pan. Blend egg yolk and water to brush on pretzels. Sprinkle on salt. Rise the dough 1 hour. Bake for 25 minutes at 400°.
Melt margarine and marshmallows; add Jell-O. Mix thoroughly. Pour over popcorn. Shape into balls using well-greased hands.
Spray the bottom of Dutch oven with Pam. Saute the onions in olive oil and margarine. Stir frequently for 10 to 15 minutes. Next, add 3 cups hot water, browning sauce, beef bouillon, parsley, sugar, dried mustard and marjoram. Cook 1 hour. Serve over hard toasted French bread and Swiss cheese. It's delicious!
Boil water, sugar, cream of tartar and lemon juice 1 minute. Drop in crackers (don't stir). Pour in unbaked crust. Dot with butter and cinnamon. Strip crust. Bake until brown.
Combine all ingredients and mix well. Pour into two 9-inch pans and bake 25 to 30 minutes (or until cake springs back in center) in a 350° oven. Cool, then split layers in two. Top with Seven Minute Icing and coconut.
Wash and stem spinach. Preheat oven to 350°. Butter a loaf pan. Puree spinach or chop fine.
Layer in crock-pot as follows: noodles, sauce mixture, cheese and pepperoni. Repeat until crock-pot is full. Heat on low until melts.
Prepare cake mix as directed on package, baking in greased and floured 13 x 9-inch pan. Bake. Cool cake in pan 15 minutes, then poke full of holes.
Cook onions in hot oil until tender. Add tomatoes, tomato sauce and all seasonings. Simmer uncovered for 45 minutes. Add shrimp. Simmer again for 15 minutes. Remove from heat. Serve over rice. You may cover while simmering last 15 minutes.
Cook carrots until just tender. Drain and set aside to cool. Mix remaining ingredients. Stir and add carrots. Refrigerate at least 24 hours. Lasts up to two weeks.
Mix pork and beans with mustard, catsup, Worcestershire sauce and onion. Brown ground beef and drain. Add to bean mixture. Pour in a 2-quart baking dish. Bake for 45 minutes at 350°.
Saute onions, sausage and garlic until onions are golden (in oil). Pour in tomato paste, tomato sauce, mushrooms with juice and seasonings. Simmer 15 minutes. Add macaroni (precooked) and cheese. Bake at 350° for 40 minutes.
Beat together eggs, oil, sugar, salt, vanilla and 3 tablespoons Anisette until light in color. Add gradually the flour and baking powder; mix well. Knead in chopped nuts, candied fruit, if desired. Shape into 2 loaves. Place loaves on 2 greased cookie sheets and bake at 350° for 30 minutes, until golden. Cool and slice at an angle into slices. Place flat down on cookie sheet. Bake at 350° for 10 minutes, until "toasted". Sprinkle with sugar.
In saucepan, heat to boil all ingredients, except mushrooms. Cover and simmer 10 minutes. Add mushrooms and cook another 3 to 5 minutes.
Rub flour on	meat; brown well on all sides in heavy kettle. Slip rack under meat. Add tomatoes, water, garlic, salt and pepper.	Cover;	simmer 2 hours. Combine remaining ingredients. Pour over meat; cover and simmer until tender, 1 to 1 1/2 hours. To serve, slice meat and pour sauce over it.
Peel potatoes; dice and chill. Melt margarine in pan with cheese. Stir until almost melted. Remove from heat. Add soup and stir. Add sour cream and salt. Lightly mix sauce with potatoes and put in 9 x 12-inch greased pan. Cover with 1 cup crushed corn flakes. Bake for 45 minutes at 325° to 350°.
In a large skillet or electric frying pan heat oil. Brown chicken. Remove to a platter. Saute onions, garlic and mushrooms, just until onion is limp. Add peaches with juice. Into the water stir bouillon cube, ginger and cornstarch until dissolved. Add to peach mix. Simmer until mixture is thickened. Return chicken to skillet. Cover, simmer for 25 minutes until chicken is completely cooked. Serve over rice or egg noodles. Makes 4 servings.
Fold milk into Cool Whip and add other ingredients. Refrigerate and garnish with whole strawberries, if desired.
Mix eggs, sugar and butter. Add milk and vanilla. Bake at 350° until mixture thickens. Beat egg whites until stiff. Add sugar; spread over pie. Let brown.
Meat has to be cut in very thin strips. It is best to do this while meat is partially frozen. Mix all other ingredients in very large bowl. This is the marinade for the jerky. Put meat into marinade mixture and marinate in refrigerator 1 day. Take meat out of mixture and lay strips on racks of dehydrator. This has to dehydrate for about 8 hours. Do not overlap strips of meat on dehydrator.
Layer shrimp in large baking pan. Add sufficient butter to cover. Add remaining ingredients. Bake at 375° for 15 to 30 minutes, stirring occasionally, until shrimp turn pink. Place shrimp under broiler for an additional 5 to 10 minutes until exposed shrimp start to turn brown. Serve shrimp and sauce in bowl with garlic bread for dunking.
First, grind cranberries and orange together. Second, boil sugar and 1 cup water for 5 minutes. Add orange and cranberries, then add jello and all other ingredients. Set in refrigerator until well set. May be molded or served from bowl.
Cook macaroni according to package. Mix macaroni, onion, pimiento, grated cheese (reserve 1/4 cup), milk and mushroom soup together. Season with salt and pepper. Pour into a greased casserole. Sprinkle with reserved cheese and cracker crumbs. Bake at 350° for 40 to 45 minutes.
Butter both sides of bread after tearing out a hole (in the center of the slice) about the size of the egg yolk. Put bread in frying pan and then break egg into hole. Cook slowly and flip to finish cooking egg. Salt and pepper to taste. Serve.
Combine prepared vegetables in a 1-quart jar. Combine remaining ingredients in a separate jar. Shake vigorously to blend. Pour over vegetables. Cover and refrigerate overnight. Shake jar several times to coat top vegetables with marinade.
Mix together cake mix, jello, oil and milk. Add eggs and strawberries and beat really good. Stir in coconut and floured nuts. Makes a 3 layer cake. Bake at 350° for 20 minutes.
Mix sugar and flour together. Add beaten eggs, buttermilk, melted oleo and vanilla. Pour into an unbaked pie shell and bake for 10 minutes at 400°. Reduce heat to 325° and bake for 30 to 35 minutes.
Brown meat in iron skillet. Add soup; mix well. Remove from heat. Place biscuits on top of casserole. Bake for 10 to 12 minutes at 425°, until biscuits are done. Serve immediately.
Heat oven to 350°. Grease 9-inch pie pan. Beat all ingredients, until smooth for 2 minutes with mixer. Pour into pie pan. Bake until knife inserted in center comes out clean. Bake 50 to 55 minutes.
Brown ground beef and onion. Then mix with rest of ingredients. Put in two casseroles and bake covered for 1 hour in a 350° oven. Put chow mein noodles on top and replace in oven, uncovered, and heat through.
Combine all ingredients. Pour into 2-quart square baking dish. Bake uncovered. Serve hot or cold. Bake at 350° for 1 hour. Serves 8 to 10.
Cook carrots. Heat together soup, sugar, vinegar, mustard, Worcestershire Sauce, and corn oil. Pour over carrots. Add bell pepper and onion, chopped. Stores well in refrigerator.
In a large pot, place 1 quart of water and beans. Bring to a boil; boil for 2 minutes. Remove from heat and set aside for 1 hour. Discard water. In a large pot, place beans, 1 quart water and 2 teaspoons salt or to taste. Cook beans until tender, about 30 minutes.
Melt butter; add corn syrup, vanilla, salt and sugar. Heat enough to make a smooth mixture, but not hot. Beat eggs very well; gradually add to syrup mixture, blending well. Add pecans and bake in unbaked pie shell at 350° for 35 to 55 minutes. When pie is browned and set, pie is done.
Cream butter and sugar. Add sifted dry ingredients. Stir in vanilla and walnut extracts, then milk. Add lightly beaten eggs; mix. Add and blend walnuts into batter. Pour into 3 greased and floured 3 x 9-inch cake baking pans. Bake at 375° until done (about 26 minutes).
Simmer chicken breasts in water. Cool and cube in bite size pieces. Place in a 9 x 13-inch baking dish. Mix together mushroom soup, sour cream, milk, salt and pepper. Pour over chicken cubes.
Mix mayonnaise, vinegar and sugar in covered container. Shake/mix well. Make ahead early in day or night before. Shake well few times during day. Place broccoli, bacon, cheese and onion in large salad bowl. Pour dressing over and mix well.
Melt butter in large pot; add vegetables and cook over low heat until soft. Add flour and cornstarch; cook until it bubbles. Stir in broth and milk (stir until smooth). Add soda and cheese. Heat until cheese melts. Pepper to taste. Each serving: 245 calories, 13 grams protein, 16 grams fat.
Prepare instant pudding using only half the required milk. Fold in ice cream. Pour into prepared, baked pie shell. Freeze, if desired, or refrigerate until ready to serve.
In medium saucepan, heat oil. Dice chicken into small cubes. Add to hot oil. Sprinkle with garlic powder; saute until cooked. Add spaghetti sauce and heat. In a 13 x 9-inch pan, spoon just a couple of tablespoons into bottom of pan to keep enchiladas from sticking. With a slotted spoon, spoon about a tablespoon of chicken and sauce onto flour tortilla shell. Sprinkle with cheese and roll. Place in a 13 x 9-inch pan. When pan is full, pour remaining sauce over tortilla shells. Sprinkle with cheese. Place in a 350° oven for 30 to 35 minutes.
Mix all ingredients with fork and put in buttered 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Let cool before frosting.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream the cream cheese, sugar and vanilla. Add gelatin and lemon juice. Fold in Milnot. Mix graham cracker crumbs and melted butter. Pat into pan and chill in refrigerator while preparing filling. Sprinkle graham cracker crumbs on top of filling, too.
Boil chicken breasts until tender (20 minutes). In baking pan, rub butter in bottom of pan and sprinkle 1/2 bag of cornbread stuffing in pan. In large bowl, place stick of butter, both cans of soup and 1 can of broth from the water you boiled the chicken in. Mix together until butter is melted. Shred chicken breast and mix in bowl with soup and butter. Pour into baking pan. Sprinkle remainder of stuffing on top of chicken. Bake t 350° for 30 to 45 minutes.
Boil potato until done. Peel and mash. In mixing bowl, add potato. Mix with confectioners sugar until it becomes stiff. Place on wax paper and roll out like biscuit dough. Spread peanut butter over this and roll until size you want and cut in small pieces.
Place in baking dish. Pour liquid over. Bake at 350° with meaty side down for 45 minutes. Turn and bake 15 more minutes. Bake, uncovered.
Mix Cool Whip, lemon juice and Eagle Brand milk. Pour mixture into pie crust and chill.