HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese until soft and smooth. Stir in crushed pineapple, pecans (about 1 1/4 cups of nuts), green peppers and onion. Shape into ball. Roll in remaining nuts. Wrap in plastic wrap and refrigerate.
Put sugar, milk, cocoa and butter in saucepan. Bring to a rolling boil. Boil approximately 2 minutes. Remove from heat. Add oats, peanut butter and vanilla. Drop by spoonful onto wax paper.
Heat butter with soup until mixed well. Blend in sour cream, onion and cheese. Thaw frozen potatoes, then stir in soup mixture. Place in 2 1/2-quart buttered casserole dish. Mix crushed Ritz crackers with 2 tablespoons of butter and spread on top. Bake at 350° for 45 minutes.
Heat oven to 350°. Spread about 1 tablespoon chilies on each tortilla. Sprinkle each with 2 tablespoons of cheese. Roll up tightly. Place, seam side down, in ungreased square pan (9 x 9 x 2-inch). Cover with aluminum foil and bake about 15 minutes or until warm.
Chop corned beef in food processor, then blend all together. Serve on crackers.
Brown meat on all sides in fat or oil. Put in Dutch oven and add, Mogen David concord grape wine, tomatoes, onions, salt, pepper, thyme, marjoram, and fresh celery leaves. Simmer 1 1/2 to 2 hours. Then, add carrots, green peas, and fresh green onions. Cook 15 minutes. Serve over wide egg noodles.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter or margarine. Press firmly into 9 x 13-inch pan. Chill 15 minutes. Beat softened cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1 1/2 cups Cool Whip. Spread over crust. Prepare pudding using 3 1/2 cups milk. Pour over cream cheese layer. Spread rest of Cool Whip over pudding.
Cream sugar and oleo; add eggs and mix well. Add remaining ingredients and mix well. Add just enough flour to make a soft dough. Mix well. Pour dough into 18 x 12 x 1-inch pan, spreading dough to outer edges of pan. Sprinkle with sugar. Bake at 350°, testing to not overbake. Cut into bars or squares.
Mix dry ingredients. Add eggs, oil and buttermilk. Store covered. Will keep in refrigerator for 6 weeks. Fill muffin tins 3/4 full. Bake at 400° for 15 to 20 minutes.
Remove seeds from peppers (wear rubber gloves to prepare hot peppers) and blend separately in blender, adding small amount of vinegar. Mix together sugar and vinegar and add peppers. Bring to a boil. Cool for 5 minutes. Add Certo and food coloring. Pour into jars and seal.
Coat a nonstick skillet with butter flavor vegetable cooking spray; place over medium heat until skillet is hot. Add diced apple; saute 8 to 10 minutes, stirring often. Add cinnamon, nutmeg and brown sugar to sauteed apple; stir well. Cook apple mixture an additional 3 minutes. Remove from heat; let apple mixture cool.
Brown pork in oil in skillet over medium heat. Remove pork. Add onions. Cook and stir until onions are brown. Remove onions. Add mushrooms. Cook, stirring until lightly browned. Return pork and onions to pan. Add broth, wine and mustard. Bring to a boil. Reduce heat, cover and simmer 12 to 15 minutes. Stir in parsley. Remove pork and vegetables. Stir cornstarch-water mixture into juices. Bring to boil, stirring. Pour over pork.
Use one orange peeling and peel the other orange. Put the cranberries, oranges and nuts through food chopper. Add one or two cups sugar to taste.
Trim and discard tough stems from mushrooms, rinse and drain. Cut caps into thin strips. Cut stems or stalks from greens, removing wilted leaves. Slice stem or stalks diagonally into 1/2 inch wide pieces. Cut leaves crosswise into 1/2 inch wide strips. Wash well and drain.
Cook spaghetti according to directions. Stir butter into hot spaghetti. Add Parmesan cheese. Mix eggs with Ricotta and spaghetti sauce. Spread over hot spaghetti. Bake at 350° for 20 minutes. Sprinkle Mozzarella over and bake 5 more minutes.
Cook and season ground beef. Place one tablespoon of ground beef in center of tortillas; add teaspoon of sour cream, 1 to 2 tablespoons of enchilada sauce and sprinkle both kinds of cheese. Roll tortilla and place in 9 x 13-inch greased pan. Repeat process for all tortillas. Spread sour cream over top of rolled enchiladas; sprinkle remaining ground beef over top; pour all enchilada sauce over tortillas and sprinkle with both kinds of cheese. Bake at 350° for 20 minutes (or until completely heated through).
Soak head of lettuce 10 minutes in ice water, then shake off excess water. Break lettuce in large salad bowl. Add tomatoes, cucumbers, radishes and onion rings. Pour on dressing. Serve now or better chilled 1/2 hour, then serve.
Peel cukes. Slice in half lengthwise. Cut halves into thirds, then in half crosswise. Put in non-reactive bowl and cover with brine made with ice water and salt. Cover and let stand overnight.
If rolls are used, split end of roll about halfway down. Remove as much of the inside of roll as possible. Spoon in cheese mixture and wrap each in foil. Bake at 350° for 1/2 hour.
Mix together well. Roll into balls and bake at 350° for 15 to 20 minutes or golden brown.
Grease a 9 x 13-inch pan. Smooth out the cherry pie filling. Add pineapple on top of that. Sprinkle sugar over pineapple and add dry cake mix. Spread to cover fruit. Pour melted margarine over dry cake mix and sprinkle chopped nuts on top.
Cook broccoli; bring it to a boil. When cooked, do not drain; use 2 cups of water as soup base. Melt cheese and margarine in a large pot. Keep on low and stir often. Add milk to base. Add mushroom soup, salt and pepper to taste. Add melted cheese and margarine. Keep on low and stir often. Combine with broccoli and garnish with croutons and grated onions.
Mix all ingredients thoroughly. Put in greased and lightly floured large tube pan. Place in cold oven, then set at 350° and bake for 1 1/2 hours.
In electric blender, combine Egg Beaters, lemon juice and red pepper. Blend on medium speed. With motor running, remove lid and slowly add hot margarine in fine steady stream.
Dissolve gelatin in hot water. Add the next 3 ingredients; blend well. Before serving, add champagne or ginger ale, and ice cubes. (Optional: Float strawberries on top.)
Beat eggs until light. Stir in remaining ingredients. Bake in a well-greased 9 x 13-inch pan at 350° for 35 minutes or until the top is light brown and the center is firm.
Tear spinach leaves into bite-size pieces in a mixing bowl. Add bean sprouts and water chestnuts.
Melt cheese in crock-pot on high. Cook ground beef and onion together; drain grease. Mix with melted cheese. Pour in jalapeno relish and mix well. Reduce crock-pot to low heat. If sauce seems to get too thick, add water.
Brown chicken, onion and garlic in oil. Add tomatoes, tomato sauce, seasonings and green pepper. Bring to a full boil. Simmer for about ten minutes, then add rice. Cover and remove from heat. Let stand for 5 minutes. Stir before serving. Makes 4 servings. Sprinkle with Parmesan cheese.
Blend first 3 ingredients. Add remaining. With spoon, drop on greased cookie sheet. Bake 10 minutes at 375°.
Mix first 3 ingredients and bake 1/2 mixture in greased and floured 9 x 13-inch pan at 350° for 5 minutes. Melt caramels with 1/3 cup milk over low heat. Spread over cooled cake mixture. Add pecans and chips. Pour over rest of batter. Bake at 350° for 20 minutes.
Cook noodles until tender in large amount of boiling water. Drain; rinse in cold water. Saute onions and green peppers in oleo. Stir in one can cream of mushroom soup, milk, pimento and basil. To layer, place half of noodles in a 13 x 9 x 2-inch baking dish. Cover with half of the sauce, cottage cheese, chicken and cheese. Repeat layers with the other half of each. Bake in 350° oven 35 minutes to 1 hour. Makes 8 to 10 servings.
Fry chicken in olive oil until golden brown. Remove from pan. In the same oil, fry onions, garlic, green pepper and coriander. Remove vegetables; drain oil. Return chicken to pan. Add some chicken broth and simmer, covered, for 20 minutes. In blender or food processor, blend onion, green pepper and garlic with some broth. Blend in peanut butter and tomato paste to a consistency of gravy. Add this to the chicken and simmer 10 minutes more. Serve on white rice.
Mix sugar with fruit. Bring to a boil (until fruit softens). Melt stick of butter in 9 x 13-inch pan. Mix flour with milk; mix well. Pour batter over melted butter. Pour fruit on top of batter. Sprinkle with cinnamon. Bake at 350° for 35 to 40 minutes. Serves 10 to 12.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly until sugar is dissolved. Cool. Add eggs, vanilla and salt; mix well. Pour filling into pie shell and top with pecan halves. Bake at 325° for 50 to 55 minutes.
Preheat oven to 375°. Cream the sugars, shortening and peanut butter. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to mixture and beat well. Shape into 1-inch balls. Roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in preheated oven for 8 minutes. Remove from oven. Press a milk chocolate candy in center of each warm cookie. Return to oven and bake for 3 more minutes. Makes 6 to 7 dozen cookies. Stores well.
Melt in microwave the chocolate chips, peanut butter and margarine until smooth. Add vanilla. Pour over Crispix and mix together gently. Coat with powdered sugar (use a plastic bag or large container with lid).
In heavy frying pan, brown chops on one side. Place chops uncooked side down in baking pan. Cook flour, margarine and milk together until thick. Add eggs, onions and cheese and mix well. Spread batter on each chop and cook at 350 degrees for 30 - 45 minutes.
Brown sausage, drain fat. In a bowl mix together eggs, milk, salt, pepper, and mustard. In a large greased baking pan, spread bread on bottom of pan. Layer sausage, then cheese. Pour egg mixture over all. Bake at 350° for about 30 minutes in casserole dish or pie shell.
Preheat oven to 325°. Lightly brown pork chops. Combine all ingredients and pour over pork chops. A slice of onion may be placed on top of each chop. Bake 1 1/2 hours at 325°. Turn chops (and onion) once during baking. Bake, uncovered, and turn around occasionally.
Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter spray and half and half to taste. Season with salt and pepper.
Wash and dice potatoes; do not peel. Place a sheet of aluminum foil on a cookie sheet (foil should be approximately double the size of the cookie sheet). Apply a thin layer of butter to the aluminum foil. Put a layer of potatoes on the cookie sheet. Sprinkle the layer of potatoes with dried onions, garlic salt, parsley and bacon bits. Place small pads of butter randomly on potatoes. Repeat layers until potatoes are gone. Top last layer with a few strips of uncooked bacon and bacon grease. Wrap potatoes in the aluminum foil and bake at 370° for 1 hour or until done.
Mix with hand; roll in 2 rolls in Saran Wrap. Refrigerate 24 hours. Bake 1 1/2 hours in shallow pan at 300°. Turn one time to brown evenly. Cool on rack.
Blend ingredients together. Chill before serving. Yields 1 1/2 cups.
In hot oil, add cumin seed, cinnamon and cloves. Add pineapple preserves and heat it thoroughly. Add salt, lemon juice and chili powder. Cool it and store it in refrigerator.
Preheat oven to 350°. Prepare a 2-quart baking dish with cooking spray. In large mixing bowl, combine mayonnaise, onion and cheese. Pour mixture into baking dish; bake 45 minutes until top is slightly brown. Serve hot with buttery round crackers. Makes 6 cups.
Mix dry ingredients together; this includes apples. Add eggs, oil and vanilla and blend well. Pour batter into greased and floured Bundt pan and bake at 350° for 1 hour. Cool and frost.
Combine hamburger, Worcestershire sauce, onion, catsup, garlic juice, salt and pepper. Shape into 4 patties. Wrap a slice of bacon around each patty. Secure with toothpick. Bake at 350° for about 30 minutes.
Blend together sour cream, 1 1/2 teaspoons taco seasoning mix, cream cheese and 1/2 cup shredded Cheddar cheese. Mix well with electric mixer on medium speed. Spread in bottom of pan. Brown hamburger and drain. Add remaining taco seasoning mix and fix following directions on package. Drain on paper towels to make sure all the grease is out of the mixture. Put on top of cheese mixture. Dice tomatoes and green peppers and sprinkle on top with shredded Cheddar cheese. Chill. Serve with tortilla chips.
Place broken graham crackers on cookie sheet. Melt together butter, margarine and sugar. Boil 2 minutes (it is important to use both butter and margarine). Spoon this mixture over each cracker. Sprinkle chopped nuts over all. Bake at 350° for 10 minutes. When done, take off the sheet right away.
Put 1 stick butter in deep dish in oven to melt. Beat together ingredients and mix until batter is smooth. Pour over melted butter; place one can fruit and juice over batter and sprinkle with 1/2 cup sugar. Bake at 350° for 45 minutes.
Mix all ingredients in large bowl. Pour into greased casserole dish. Bake at 350° for 45 minutes to 1 hour.
Brown meat and add soup and other ingredients. Put in a cake pan and line Tater Tots on top. Put in 350° oven and when Tater Tots are brown, cover with shredded cheese.
Shave chocolate into strips. Mix sugar, cornstarch, chocolate and salt in saucepan. Stir in milk gradually; cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute; remove from heat. Stir half the hot mixture into egg yolk; blend egg yolk mixture into hot mixture remaining in saucepan. Boil for 1 minute longer, stirring constantly. Remove from heat. Blend in butter and vanilla; pour immediately into pie shell. Chill for 2 hours. Garnish with whipped cream.
Cover bottom of large frying pan with cooking oil of your choice. Slice peppers and onions lengthwise and saute on low heat until tender. Cut sausage links into chunks. Can be fried in separate pan from peppers and onions or placed on a broiler pan in oven at 350° until done. Once peppers and onions are tender, add 1 cup of water and let them remain cooking for approximately 5 minutes. Drain. This method reserves a lot of the excess oil. Pour tomato sauce into crock-pot or large pot and heat. Add cooked peppers, onions and sausage. Makes a great hoagie roll filler or serve with pasta of your choice.
Skin and chop chicken and peppers. Cover bottom of frying pan with salsa; brown chicken and peppers (no oil). Simmer on low until chicken is fully cooked. Heat tortillas by flipping them directly on hot burner. Fill tortillas with small amounts of chicken and peppers. Top with both cheeses. Roll up like a burrito and place on microwave plate. Sprinkle rest of cheese and salsa over tortillas. Microwave until cheese is melted. Serve with sour cream.
Melt 1/4 cup butter in large skillet over medium heat. Add green and red peppers. Cook 3 minutes. Add mushrooms. Sprinkle with lemon juice and salt. Cook for 2 minutes, stirring or tossing occasionally. Add cream and reserved crabmeat liquid; bring to boiling. Combine melted butter and flour; blend until smooth. Stir flour mixture into cream-vegetable mixture. Cook, stirring constantly, until sauce has thickened and is smooth. Add crabmeat; simmer for 2 minutes, or until crabmeat is heated through. Turn mixture into a 1-quart shallow baking dish. Sprinkle with Swiss cheese. Place under preheated broiler. Broil until cheese is golden brown. Makes 6 servings.
Cream together cream cheese and powdered sugar. Add pumpkin, then fold in Cool Whip, cinnamon and ginger. Chill. Serve with Gingersnap cookies or Vanilla Wafers.
Mix and cook 15 minutes. Add oleo. Pour mixture over chocolate drops, marshmallows and pecans. Pour into a large flat pan to be cut in squares.
Scrub the potatoes and leave whole. Place the potatoes, spices and water into a saucepan. Bring to a boil; cover and cook for 15 to 20 minutes or until tender. Be careful not to let them get mushy.
Drain Northern beans. Put in a baking dish. Add sugar, bacon, salt, pepper, seasoned salt and onion. Use enough pepper to blacken top of mixture. Mix all ingredients together. Bake at 350° for 1 hour.
Brown meat in 10 inch skillet over medium high heat, drain. Stir in sauce mix packet, broccoli, hot water, milk and soup. Stir in uncooked pasta from package. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
Beat cream. Add 1/2 of sugar. Beat until very stiff. (Can be beaten ahead and stored in refrigerator.) Beat egg yolks until thick. Add whiskey. Beat well. Beat egg whites with salt until stiff and add remaining 1/2 of sugar. Beat very stiff. Fold cream into whites, then fold in egg yolks, scraping bottom of bowl with each stroke just until thoroughly mixed. Serve at once with dash of nutmeg on top.
Mash bananas. Stir in rest of ingredients. Add nuts or cherries, if desired. Pour into greased loaf pan. Bake 1 hour at 350 degrees or until a toothpick comes out clean.
Dissolve jello in hot water. Combine all ingredients. Divide half and chill. Add 1 large container sour cream. Add rest jello and chill.
For a popper of corn each time, use 1/3 c. measure of popcorn - 4 times. in 2 Tbsp. oil if done in electric popper.
Cut margarine in small pats and use at least half of it to line the bottom of 9 x 13 pan. Drain half of the syrup out of the peaches. Pour peaches over margarine. Sprinkle the dry cake mix over margarine. Line the top with small pats of margarine and bake at 350° until golden brown.
Combine peanut butter, syrup and sugar in heavy saucepan. Stir constantly; bring to good boil. Remove from heat; stir in cereal. Pour into greased 8 x 8-inch pan. Melt chips in double boiler; spread on bars.
Cream butter with sugar; add eggs 1 at a time. Beat well. Sift dry ingredients together. Add to batter alternating with figs and milk. Add vanilla and nuts. Bake 1 hour or more at 325° in a tube pan.
In glass mixing bowl, combine baking chips and peanut butter. Microwave on High power 45 seconds. Stir. Microwave an additional 45 to 60 seconds to melt chips. Add remaining ingredients and stir until noodles and peanuts are evenly coated with chocolate mixture. Drop by rounded teaspoonfuls onto waxed paper. Chill.
Put cornbread in baking pan; pour broth over bread. Mash with potato masher. Mix all the ingredients with the bread. If it's stiff, add milk until it becomes juicy. Place in oven and bake for 1 hour or until brown at 350°.
Put half the peppers and half the vinegar into blender container. Cover and process at liquefy until pepper is liquified. Pour into a saucepan. Repeat with other remaining peppers and vinegar. Add the red pepper, sugar and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from spoon, about 20 minutes. Add a few drops food coloring. Pour into sterilized hot jars and seal. Yields about 4 half-pints.
Melt margarine in 13 x 9 x 2-inch pan in oven at 350°. Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add Crispix cereal, nuts and pretzels plus Cheerios. Mix until coated.
Thaw and partially cook frozen broccoli in microwave for 10 minutes; drain. Combine with all other ingredients. Bake in oven for 1/2 hour at 350° or place in microwave for 20 minutes on High. Makes about 2 quarts.
Cook the potatoes in salted water until tender. Reserve cooking water. Saute onion in oil. Put potatoes, water, onion and seasonings in blender and puree in several batches. Return to large pot and add warm milk. Stir continuously, add the cheese, margarine and seasonings. Heat just until cheese melts, do not boil. Makes 3 quarts.
Combine eggs, muffin mix, sour cream, butter and both cans of corn. Pour into ungreased casserole. Bake at 350° for 60 to 65 minutes. Enjoy.
Wash and peel eggplant. Cut up and put in saucepan with water to cover and a little salt. Cook until tender. Drain and mash with potato masher. Chop small onion fine and small bell pepper fine. Add to eggplant. Put enough flour to make thick mixture. In a skillet, put small amount of oil and let heat. Drop by teaspoon into pan. Brown on both sides.
Boil sugar and syrup together for 2 or 3 minutes. Beat eggs, not too stiff, and slowly pour the hot syrup into the eggs. Add vanilla, butter and pecan meats. Turn into unbaked pie shell. Bake in moderate oven at 350° for about 45 minutes or until set.
Boil syrup, sugar and vinegar to a hard ball stage. Add butter and soda; let boil to crack stage. Pour into buttered pans. When cool enough to handle, pull until light and porous, using tips of fingers and thumbs. Cut into small pieces, using scissors and place on buttered plates to cool.
Preheat oven to 350°. Dissolve soda in the hot water, then combine all ingredients in the order given. Mix thoroughly. Drop by teaspoon onto baking sheet. Bake at 350° for 15 minutes.
Bring cheese to room temperature. Stir in pineapple, onion, green pepper, seasoning salt and 1 cup of pecans. Chill well. Form into 2 balls. Roll in remaining cup of pecans.
Brown meat with onion and green pepper. Drain off excess fat. Add remaining ingredients. Cover and simmer 1 hour, adding extra water if needed. Yields 6 servings.
Cream butter (or oleo) and sugar in large mixing bowl or food processor. Add eggs and vanilla, mix well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in nuts (if desired). Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. (Do not overbake. Cookies will be soft, they puff up during baking and flatten upon cooling.) Cool on cookie sheet for 1 minute before removing to wire rack to completely cool. Makes about 4 to 5 dozen.
Mix cream cheese until fluffy, then add other items and mix together. Save some of corned beef and place on top of cheese, if desired.
Cream together butter, Crisco and sugar, then add eggs. Beat well. Combine salt and flour in another bowl. Add soda dissolved in water to buttermilk. Alternately add to creamed mixture buttermilk and flour mixtures. Beat well. Add vanilla and blend well. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 20 minutes.
Preheat oven to 350°. Combine dry ingredients in a large bowl. Stir in pecans. Combine remaining ingredients in a separate bowl. Mix well. Pour wet mixture into dry ingredients, stirring just until dry ingredients are moistened.
Tear off 2 1/2 feet of 18-inch foil. Place meat in center, sprinkle with soup mix, cover with vegetables. Butter vegetables and sprinkle with salt. Fold foil over and seal tight to hold in juices. Place on baking sheet. Bake 1 1/2 hours at 450°. Serves 4.
Heat the cocoa, sugar, salt, milk and corn syrup to 236°. Remove from heat. Add remaining 4 ingredients; mix well. Drop by teaspoonfuls on greased sheet and let cool or chill. Makes 3 dozen.
Dissolve Kool-Aid with water; add chilled pineapple juice. Refrigerate. When ready to serve, add chilled ginger ale. Makes one large punch bowl.
Grease casserole. Put in the rice and chicken pieces. Sprinkle the onion soup over all. Add the mushroom soup and water. Cover and bake at 325° for 2 hours.
Separate yolks and whites. In a bowl mix 2 beaten egg yolks, creamed corn, canned milk, oil, shredded cheese and Jiffy corn muffin mix. Fold in 2 beaten egg whites. Pour into greased 2 1/2 quart casserole dish. Bake at 350° for 45 to 50 minutes.
Mix all ingredients for 2 minutes. Pour into 2 loaf pans. Bake at 350° for 40 to 45 minutes.
Blend cocoa and sugar. Dissolve cornstarch in water in a saucepan. Add cocoa and sugar. Stir to a paste-like consistency. Continue stirring over medium heat. Add milk, a little at a time, continuing to stir with a whisk. Simmer for 10 minutes, stirring often. Serve hot.
Preheat oven to 350°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan.
Shape into 15 (2-inch) balls. Roll in remaining bread crumbs. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet on medium heat. Cook 5 minutes on each side.
Preheat oven to 350°. In large bowl combine cake mix, butter and 1 egg until blended. Press mixture in bottom of 13 x 9 x 2-inch pan. In small mixing bowl combine 2 eggs, cream cheese and powdered sugar; mix well. Pour over layer in pan. Bake 30 minutes. Cake will not appear done.