HumbleIntelligence/food-ner-1-Million huggingface dataset:
In electric blender container, combine cream cheese, mayonnaise, large tomato, onion, garlic, celery, lemon juice, salt and hot pepper sauce. Process until smooth. Cover; chill. Serve with assorted cut up fresh vegetables. Makes about 2 cups dip.
Cream shortening, sugars and vanilla. Add eggs. Combine dry ingredients; add to shortening mixture. Mix in oatmeal and chocolate chips. Drop from teaspoon onto ungreased cookie sheets. Bake at 350° for 12 to 14 minutes.
Cook meat until brown. Drain off excess fat. Add garlic, parsley, basil, salt, tomatoes and tomato paste. Simmer for 1/2 hour, stirring occasionally. Combine Ricotta and Parmesan cheese. Add eggs, salt and pepper. To assemble lasagne, pour a thin layer of tomato sauce in bottom of a 13 x 9-inch baking dish. Cover with a layer of lasagne. Lay half the Mozzarella over cheese. Spread a layer of tomato sauce over all. Repeat layers. Top with remaining lasagne and tomato sauce.
Boil water and pour over jello. Add frozen strawberries and let stand until it starts to gel. Add the angel food cake (broken into small pieces). Mix and pour into greased tube pan. Put in refrigerator until firm. Unmold and frost with Cool Whip.
Mix all ingredients together until mixture is smooth. Pour into unbaked pie crust. Bake for 35 minutes at 350°. Remove from oven and top with Caramel Nut Topping.
Heat walnuts for 5 minutes in an oven set at 375°. In a heavy saucepan, combine the sugar, water, cinnamon and salt. Cook to 236° on a candy thermometer. Remove from heat. Beat by hand about 1 minute or until mixture begins to look creamy. Add vanilla and warm nuts.
Mix in saucepan. Place on heat, stirring constantly until sugar is dissolved. Stir no more. Cook to hard crack stage (290°) on candy thermometer. Pour candy onto a buttered pan. Let it get cold. Tap pan on counter to bust into pieces. Sprinkle with sugar.
In medium saucepan, stir together soup, water, gelatin and salt. Let stand 10 minutes to soften gelatin. Stir over low heat until gelatin dissolves. Pour into large bowl. Add cottage cheese and mayonnaise or dressing. Cover. Chill until partially set (consistency of egg whites). Fold in celery, green pepper, radishes, nuts and green onion. Turn into mold. Cover. Refrigerate until firm. Unmold. Garnish with lettuce, pimento and green pepper strips.
Cook sugar, syrup, cream of tartar and butter until forms firm ball when dropped into cold water. Remove from heat and add soda. Pour mixture over popped corn and peanuts until well covered. Dampen hands in cold water and form balls.
Grease large cookie sheet. In large bowl hand mix confectioners sugar with remaining ingredients until well blended. Preheat oven to 325°. With hands shape 1 teaspoon dough at a time into 1 1/2 inch crescents. Place on cookie sheet 1 inch apart. Bake 20 minutes or until lightly golden. Remove cookies to wire racks; cool completely. Store crescents in tightly covered containers. Just before serving sprinkle with confectioners sugar. Makes about 3 dozen.
Combine first 7 ingredients, mixing well. Pour into pie shell. Bake at 325° for 45 minutes.
Drain clams, reserving liquid. Set aside. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt; bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. Add clams; simmer 3 minutes. Serve hot over spaghetti with Parmesan cheese. Makes 4 to 6 servings.
Peel stems from artichokes. Cut tip off about 1 inch around the whole artichoke. Cut the top off the artichoke. Roll and open artichokes, then rinse under cold water. Shake excess water. In a bowl or plate, mix remaining ingredients. Spoon bread crumb mixture over stems and inside artichokes. When all the artichokes are done, put them in a pot where they can stand up. Add water to about half way up the artichokes. Put a little oil in each artichoke. Cover pot and bring to a boil, then lower gas and cook 1 1/2 hours.
Press thawed spinach to remove juice. Combine with remaining ingredients, except bread. Slice one inch off top of bread. Use a grapefruit knife to hollow out bread loaf, leaving shell 1/2-inch thick to serve as container for dip. Tear or cut removed bread into chunks of suitable size for dipping. This dip may also be served with crackers or chips and still be a winner, says Thelma.
Bring chicken broth to a boil. Add slightly beaten egg(s) to broth, running fork back and forth through broth (shredding egg). Cook until strips of egg are done. Add chives. Remove from heat and serve immediately.
Preheat oven to 250° to 275°. Cream the butter, sugar and spices. Beat in egg yolks. Fold in half of stiffly beaten egg whites, then half of sifted flour and salt, then remainder of egg whites and remainder of the flour. Add prepared chopped fruit. Bake for 3 1/2 to 4 hours in papered 8-inch square pan.
To thaw frozen rhubarb, place in a 2 quart microwave safe bowl and microcook, uncovered, on 100% power (High) 5 minutes or until thawed; do not drain.
Cook carrots and drain. Cook onion in butter. Stir other ingredients to make a medium white sauce. Cook until smooth. Layer carrots and cheese. Pour white sauce over the top. Sprinkle bread crumbs. Dot with butter. Bake at 350° for 25 minutes.
Cream butter and sugar. Add egg and vanilla. Add all dry ingredients. Mixture will be stiff. Add coconut and nuts. Take 2/3 of batter and spread into greased 9 x 13-inch pan. Spread jam onto mixture. Take remaining 1/3 of mixture and crumble on top of jam evenly. Bake in preheated oven at 350° for 30 minutes.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Brown ground beef in large skillet; drain. Return beef to skillet and add taco seasoning mix, tomatoes and corn. Simmer. Mix in bowl cornbread mix, milk and egg. Place beef mixture in baking dish and top with cornbread mixture. Bake for 25 to 30 minutes or until golden brown. Cool for 10 minutes before serving. Makes 4 to 6 servings.
If veal is more than 1/4 inch thick, flatten to that thickness with rim of a heavy saucer or mallet. Cut veal into serving pieces. Combine salt and next 7 ingredients in bowl or baking dish; coat veal with this mixture. Cover; let stand several hours or overnight, turning occasionally. Dredge veal in flour; brown well in shortening, adding more shortening if needed. Add consomme and remaining ingredients plus any remaining marinade to veal. Cover; simmer 45 minutes or until tender, stirring occasionally. If gravy is too thin allow veal to cook uncovered an additional 10 minutes or until desired consistency. Serve over brown rice, buttered noodles or mashed potatoes. Makes 6 servings.
Mix all ingredients except cheese (will be thick). When hot, serve in bowls with cheese on top.
Beat the eggs and sugar until thick; add the water, then the flour, salt and baking powder sifted together. Line a pan with greased paper, pour in the batter evenly, bake in a hot oven (400°) about 12 minutes. Turn onto a cloth sprinkled with sugar. Spread with jam or jelly; roll up quickly.
Brown ground beef and onions in skillet, stirring until beef is crumbly; drain. Add cheese, soup, salt and pepper. Mix well. Pour into 9 x 9-inch baking dish. Spread Tater Tots over top. Bake at 350° for 1 hour. Yield: 8 to 10 servings.
Melt butter; add cream cheese. Stir until melted. Add corn, sugar and chilies. Pour into a casserole dish. Bake 25 to 35 minutes at 350°.
Bake in an angel food cake pan at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes. Great for the holiday season.
Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well, then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes. Cool in pan about 5 minutes. Thoroughly prick warm cake with utility fork completely through to bottom of cake.
Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken, cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm.
Saute onion in butter 5 minutes. Add next 6 ingredients and 1/2 cup cheese. Pour into lightly greased baking dish. Bake at 400° for 20 minutes. Sprinkle remaining 1 cup of Cheddar cheese on top; bake 5 more minutes, or until cheese melts.
Beat together the Cool Whip and (dry) orange jello. Add cottage cheese. Beat with mixer. Add drained pineapple and mix together.
Bake cake mix according to directions. Poke slits all over cake with knife. Cook pineapple and sugar over low heat for 15 minutes. Pour over warm cake. Cool, then mix pudding with milk and spread over cooled cake. Spread on Cool Whip and sprinkle with coconut.
Cook chicken, then cut into smaller pieces and place in buttered dish. Then mix together cream of mushroom soup, cream of celery soup and 1/3 cup of milk. Heat this mixture, then pour over chicken. Then mix the stuffing mix with the butter and chicken broth. Heat and pour over chicken. Cook 60 minutes at 300°. Delicious!
Place sugar, oleo, milk, salt and marshmallows in heavy 3-quart saucepan. Heat to boiling over low heat; cook until soft ball stage, stirring constantly. Remove from heat; add peanut butter and beat until stiff. Pour into buttered pan.
Add taco sauce to beans and whip. Spread in layers on 12-inch pizza pan and refrigerate. Serve with taco chips.
Put all in slow cooker; cook all day long on 3 or 4. Cook until goose is done.
In a large skillet, put hamburger and chopped onions. Cook until well done. If a lot of grease is in the pan, then drain off. Put 2 to 3 cups of rice in separate pan. Cook until done. Drain and put into skillet; mix well. Put Mexican style stewed tomatoes in bowl, chopped good and then put in skillet. Keep burner going while mixing all of this. Mix well and add garlic salt, black pepper, seasoned salt and Worcestershire sauce. Cook about 15 to 20 minutes with lid on pan on low heat.
Heat oven to 350°. Combine rice and raisins in shallow, 2-quart (12 x 8 x 2-inch) baking dish. Melt butter or margarine in large skillet. Stir in curry powder. Add chicken; brown well on all sides. Arrange on rice mixture.
Soften ice cream or sherbet. Whip all ingredients together until smooth. Do not add water to gelatin! Pour into serving dishes. Refrigerate for at least 1 hour before serving.
Peel, pit and finely chop peaches; measure 4 cups into a large bowl. Stir in lemon juice and pectin. Let mixture stand 10 minutes, stirring frequently. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat. Stir in Equal. Skim off foam, if necessary. Ladle at once into freezer containers or jars, leaving 1/2-inch space. Seal. Let stand at room temperature 4 to 6 hours. Store up to 3 weeks in refrigerator or 6 months in freezer. Makes about 4 cups (64 one-tablespoon servings). Contains 10 calories. Food Exchange: Free food.
Preheat oven to 350°. Grease 10-inch tube baking pan. Mix together the first seven ingredients. Mix the remaining ingredients together. (Keep apple mixture separate.) Put 1/2 the batter into the pan. Then place sliced apple mixture on top. Put remaining batter on top of apples. Bake in 350° oven for 60 minutes or until cake seems ready by inserting a toothpick into center of cake.
Fold dry ingredients into beaten eggs. Add oil, nuts and apples. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for about 45 minutes. Test for doneness.
In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder. Add to egg mixture. Stir in nuts. Pour into a greased 9-inch square pan. Bake at 350° for 30 minutes or until brownies test done. Cool. Dust with confectioners sugar, if desired. Yields 16 brownies.
*Suggestion: Use leftovers from my Citrus Roast Chicken recipe; it will be very moist.
Mix together and pour into a well-greased 1-quart casserole. Bake at 350° for an hour.
Cook Italian sausage in frypan. Meanwhile, cook wavy noodles in pot, 15 minutes. In another frypan saute vegetables in oil or butter until desired tenderness. Serve vegetables atop noodles with sausage on the side.
Prepare cake mix as directed on package. Add 1 1/3 cups coconut after beating. Bake in greased and floured 10-inch tube pan at 350° for 45 minutes or until cake springs back when lightly touched. Cool in pan for 15 minutes.
Mix jello and boiling water. Break strawberries up with a fork and add bananas, pineapple and nuts. Pour 1/2 of mixture into dish and chill for 1 hour or until slightly firm. Stir until smooth the sour cream. Spread over chilled mixture, then spoon balance of jello over first layer, then chill. Is a very festive dish for holiday dinners.
Combine softened butter and sugar. Add to this the flour, salt and baking powder. Beat eggs with vanilla and add to rest. Use either cookie shooter or cut-outs. Bake at 325° for 12 minutes. Makes 8 dozen small cookies.
In mixing bowl, beat egg white until foamy. Add banana, sugar and lemon juice. Beat mixture until it forms peaks. Divide peaches into 4 individual bowls. Top each with banana froth.
Crumble ground beef into 1 1/2-quart dish. Cook on full power for 5 to 6 minutes or until no longer pink, stirring once. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover with lid.
Combine all ingredients except 1/2 cup chopped pecans and mix until mixture is smooth. Pour into unbaked pie shell; top with 1/2 cup chopped pecans. Bake at 350° for 40 minutes or until set.
Mix crumbs and 1 stick melted butter; pack into a 9 x 13-inch pan.
Mix pretzels, 1 cup sugar and oleo. Pour into 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Mix cheese, 1 cup sugar and Cool Whip together. Spread on cooled crust. Then boil water. Add both packages of jello and mix well to dissolve. Add frozen strawberries. Pour on top of salad and place in refrigerator for at least 2 hours or overnight.
Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups; add to gelatin, stirring until slightly thickened. Remove unmelted ice. Place banana slices in dessert glasses; measure 1 1/3 cups of the gelatin and spoon over banana slices. Whip remaining gelatin, beating with an electric mixer until fluffy, thick and about double in volume. Pour over clear glasses. Chill until firm, about 1 hour. Makes 5 servings.
Mix all ingredients, except the 1 1/3 cups of tomato juice and seasonings. Melt all together in a saucepan. Pour into fondue pot to serve. Add 1 3/4 cups tomato juice and seasonings. Stir all together. Cut French bread into bite size pieces. Add and serve.
Mix all ingredients and bake at 325° for 1 1/2 to 2 hours. Top should be brown and cheese melted. Makes 10 to 12 servings.
Soak crumbs in milk in large bowl. Add beaten egg, meat, onion, bell pepper, salt and tomato sauce. Mix well. Shape into two loaves in baking dish. Coat with catsup. Bake at 350° for 1 1/2 hours.
Mix pudding with juice from 1 can pineapple; drain others but do not use (1 can oranges will do). Add fruit.
Mix all together. Bake in an oblong dish, 11 x 7 x 2-inch, that has been well buttered, 45 to 50 minutes at 400°.
Flatten chicken with meat hammer and rinse. Dip in tarragon and mustard. Roll in bread crumbs. Saute in olive oil or butter and garlic; Squeeze fresh lemon over chicken while cooking.
Cream butter and confectioners sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add flavorings alternately with flour, beating well after each addition. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Invert onto serving plate. May spread with cream cheese icing if desired. Yield: 16 servings.
Boil the milk. Put cold water in the meal to wet it. Pour meal into the boiling milk along with salt and suet. Boil for a quarter hour and keep stirring. If skim forms, remove it. You add 1/2 cup cold milk, sugar and molasses. Stir the soda first in the molasses. Then add the spices. Beat the yolks and the last thing is to put in the stiff beaten whites. Grease or butter the pan and bake for an hour. Because there'll be a little whey, let it cool for a while.
Mix all ingredients. Spoon into a serving bowl. Cover and chill 1 hour.
Beat eggs, sugar, flour and salt until completely blended. Add butter and buttermilk. Add lemon flavoring. Blend and pour into pie crust. Sprinkle with powdered sugar. Bake at 325° until done.
Mix together and spread on a large serving plate. Top with lettuce, tomatoes, cheese, black olives, etc. Chill. Serve with chips.
Cut livers in bite size pieces. Marinate livers in sherry, Worcestershire sauce and mustard for one hour. Saute garlic in butter. Dredge livers with flour seasoned with salt and pepper. Saute in butter for 3 or 4 minutes. Serve immediately.
Prepare Jell-O according to directions. Add remaining ingredients. Pour into 1 1/2-quart mold and stir until it starts to set. Chill until set.
Mix last 6 ingredients. Mix well with crackers. Cover tightly. I use Tupperware. Stir every half hour, collecting extra dressing from container onto crackers when crackers appear dry. Store tightly closed. Very good.
Brown beef and onion. Cook noodles and drain. Add noodles to mixture. Put in casserole dish. Top with grated cheese and bake 20 to 25 minutes in 350° oven.
Preheat oven to 450°. Sift together flour, sugar, cream of tartar and baking soda. With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Slowly add milk with a fork until a soft, pliable dough forms. On floured surface, knead lightly with fingertips to form smooth dough; roll out 1/2 inch thick. Cut in 2-inch rounds. Arrange 1 inch apart on ungreased baking sheet.
Combine sugar, salt and flour. Add eggs, vanilla and milk. Add rice and margarine. Cook for 50 minutes at 350°.
Melt butter, peanut butter chips and Eagle Brand milk. Stir until smooth. Cool slightly. Mix in marshmallows and salted peanuts. Press into 9 x 13 pan and refrigerate.
Combine oil, lemon juice, Parmesan cheese, oregano, 2 teaspoons salt and 1 teaspoon pepper. Beat well. Pour over chicken halves. Cover and refrigerate for 2 hours or longer. Combine remaining ingredients, except butter. Remove chicken from marinade and roll in the flour mixture. Saute chicken in butter until browned on both sides. Place each chicken half, skin side up, in center of a double thick square of heavy-duty aluminum foil. Bring up sides and ends and seal with tight folds. Place packets on baking sheet and bake at 425° for 1 hour. Makes 4 servings.
In a large mixing bowl, place cornmeal, corn, onions, cheese, salt, baking powder and red pepper. Mix lightly. Make a well in the dry ingredients and add eggs, oil and milk. Mix and pour into a well-greased 13 x 8-inch pan. Bake at 350° for 1 1/2 hours. Cut and serve. Yields 24 small pieces.
Mix all ingredients and pour into 2 (9-inch) unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Heat oven to 400 degrees. Melt butter, add garlic and cook 1 minute - do not brown. Put lobster meat in buttered casserole dish and toss with melted butter. Sprinkle with cracker crumbs then cheese. Bake 12 - 15 minutes or until lobster is heated and cheese is melted.
Combine all ingredients; bring to a boil, then simmer for 30 minutes. Rub chicken or spareribs with butter. Salt and pepper to taste. Bake at 350° until brown. Pour sauce over and continue baking for 45 minutes to 1 hour, basting occasionally.
Combine pretzels, sugar and oleo and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven and cool.
You will also need 8 to 10 (7 ounce) Dixie cups (clear plastic cups are preferable) or a medium to small orange clay flowerpot. Needed for decoration: gummy worms and small plastic flowers.
Dice corned beef and potatoes. Add peas and relish and toss. Mix mayonnaise, horseradish and milk. (Can substitute 2 tablespoons Dijon mustard for horseradish.) Dress salad; toss carefully. Cover and chill or serve immediately. Serves 6 to 8.
Saute onions in butter in skillet until tender. Beat eggs with next 4 ingredients in mixer bowl. Stir into onion mixture. Spoon into pie shell; sprinkle with cheese. Bake at 450° for 20 minutes; reduce temperature to 325°. Bake for 20 minutes longer. Use Vidalia or Walla-Walla onions. Serves 6.
Coat steak with flour. Add salt and pepper. Fry until brown on both sides. Remove steak from pan. Add onion to pan and saute until tender. Stir in 1 tablespoon flour and let brown. Add milk and water. Return steak to pan. Cover and let simmer for 30 to 45 minutes.
Fry ground beef and onions. Combine all ingredients and bake, uncovered, in a 375° oven for 45 minutes, stirring once or twice. Serves 20.
Mix. Chill 1/2 hour. Roll out. Cut out. Bake at 375° for 10 to 20 minutes, depending on thickness of dough. Ice.
Beat eggs and sugar until creamy. Add flour, salt and baking powder. Add cherries and walnuts and mix well. Bake in greased loaf pan for 45 minutes in a 350° oven. Makes 1 bread pan or 3 small loaves.
Cook beans until tender. Dry down until no water is in beans. (You may use canned beans.)
Brown ground beef; drain. Over low heat, mix 2 cans soup and 2 cans Ro-Tel tomatoes. Add Velveeta cheese. Add ground beef. Heat until cheese is melted. Pour over chips. Add cheese to thicken or milk to thin. Will serve approximately 20 people.
Place oil in bottom of roasting pan. Put all veggies in pan and sprinkle heavy garlic salt. When you think you have enough, add more. Place chicken pieces over veggies and coat with garlic salt. Sprinkle with pepper to taste. Mash tomatoes with fingers and gently put over chicken. Bake until golden brown and chicken and veggies are tender.
Combine meat, soup mix, parsley, pepper and picante sauce in bowl. Stir well. Stir in one well beaten egg. Shape into 24 balls. Place in greased 8-inch square baking dish. Beat 3 eggs until foamy. Mix in milk and oleo. Add dry ingredients. Beat at low speed until smooth. Pour over meatballs. Bake at 350° for 45 to 50 minutes or until brown. Yields 6 servings.
Blend all the ingredients. Store in refrigerator for at least 1 day so the flavors can blend. Pour over individual servings of fresh spinach. Top with crisp-fried bacon, chopped hard-boiled egg and croutons.
Stir jello and boiling water together until jello is completely dissolved. Refrigerate until syrupy, about 1 hour. Package directions for quick set can also be used. Beat with an electric mixer until frothy.
Cream margarine and sugar. Beat in eggs and vanilla. Stir together flour, nuts, cocoa, baking powder and salt. Stir in egg mixture. Spread in bottom of greased 13 x 9 x 2-inch pan. Bake at 350° for 15 to 20 minutes. Sprinkle marshmallows evenly on top. Bake 3 minutes longer; cool.
Soak the cucumbers in 2 gallons of ice water with lime for 24 hours. Wash. Change water each hour for 4 hours, using only ice water. Bring to a boil the vinegar, sugar and spices. Pour over cucumbers while still hot. Let stand overnight. Next morning, cook cucumbers for 30 minutes with heat on simmer until vinegar is thick.
Cream together Crisco, margarine and sugar. Add cocoa. Add flour and milk alternately. On last cup of flour, add baking powder. Then add eggs one at a time, beating after each egg. Then add vanilla. Bake at 325° for 1 hour or maybe a little longer.
Beat egg yolk, sugar, flour and salt until well blended. Add buttermilk and butter. Fold in stiffly beaten egg whites. Bake in 9-inch pie shell at 450° for 10 minutes. Reduce oven to 350° and continue baking for 35 to 40 minutes or until done.
Mix first 5 ingredients and form into a loaf. Cut the potatoes into large slices and arrange around meat loaf. Salt and pepper. Mix the soups. Pour over meat and potatoes. Bake 1 1/2 hours at 350°.
Knead all ingredients together. Let rise for 45 minutes. Preheat oven to 400°. Bake until done. Also makes delicious cinnamon rolls.
Cook and stir in margarine the onion, green pepper, celery and garlic until onion is tender. Remove from heat and stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add more water if needed. Stir in shrimp, heat to boiling. Cover and cook for 10 - 20 minutes or until shrimp are pink and tender. Remove bay leaf. Serve over rice.